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A condiment for pickled pepper rabbit

The technology of condiment and pepper rabbit, which is applied in the field of condiments, can solve the problems of different flavors and unsatisfactory effects of pickled vegetables, and achieve the effects of excellent material selection, pure taste and convenient use.

Inactive Publication Date: 2011-12-21
李朝云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some seasoning finished products of pickled pepper dishes on the market, but because the ingredients of pickled pepper dishes are different, the flavors of the cooked pickled pepper dishes are different, and generally speaking, the effects are not very satisfactory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A condiment for rabbit with pickled pepper, which is composed of the following raw materials: 100 grams of peanut oil; 3 grams of salt; 5 grams of chicken essence; 10 grams of watercress; 20 grams of pickled ginger; 100 grams of pickled pepper; 5 grams; 5 grams of garlic slices; 2 grams of soy sauce; 15 grams of peppercorns; 0.5 grams of grass fruit;

Embodiment 2

[0017] A condiment for rabbit with pickled pepper, which is composed of the following raw materials: 150 grams of peanut oil; 6 grams of salt; 15 grams of chicken essence; 35 grams of watercress; 30 grams of pickled ginger; 150 grams of pickled pepper; 10 grams; 15 grams of garlic slices; 10 grams of soy sauce; 50 grams of peppercorns; 1 gram of grass fruit; 2 grams of amomum; 2 grams of Angelica dahurica;

Embodiment 3

[0019] A condiment for rabbit with pickled pepper, which is composed of the following raw materials: 130 grams of peanut oil; 5 grams of salt; 13 grams of chicken essence; 25 grams of watercress; 21 grams of pickled ginger; 140 grams of pickled pepper; 20 grams of pickled radish; 8 grams; 10 grams of garlic slices; 8 grams of soy sauce; 35 grams of peppercorns; 0.8 grams of grass fruit; 1.5 grams of amomum; 1.3 grams of Angelica dahurica;

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PUM

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Abstract

The seasoning for pickled pepper rabbit disclosed by the invention is characterized in that it consists of the following raw materials in parts by weight: 100-150 parts of peanut oil; 3-6 parts of salt; 5-15 parts of chicken essence; 10-35 parts of watercress; 20-30 parts of pickled ginger; 100-150 parts of pickled pepper; 10-30 parts of pickled radish; 5-10 parts of red sea pepper; -1 part; Amomum 1-2 parts; Angelica dahurica 1-2 parts; bay leaves 0.2-0.6 parts; cashew nuts 20-50 parts; cumin 0.2-0.6 parts; sugar 0-5 parts. The pickled pepper rabbit condiment raw materials of the present invention are well-selected, with moderate salty, spicy, sour, sweet, and umami flavors, and outstanding pickled pepper flavor. The best product, pure taste. The condiment is easy to use and is very suitable for family use.

Description

technical field [0001] The present invention relates to seasoning, more specifically relates to a kind of seasoning of pickled pepper rabbit. Background technique [0002] Condiment is a general term for seasoning and oil, soy sauce, oil consumption, monosodium glutamate, chicken essence, etc. It is an auxiliary food that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. According to the taste of condiments, it can be divided into several categories: salty condiments, sweet condiments, bitter condiments, spicy condiments, sour condiments, umami condiments, and aroma condiments. Rabbit meat is tender, delicious, and nutritious, and is very popular among people. The pickled pepper series dishes are more distinctive and popular in Sichuan cuisine. At present, there are some season...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/314A23L27/20A23L13/40
Inventor 李朝云
Owner 李朝云
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