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Cold dish seasoning and preparation method thereof

A technology for seasoning and cold dishes, which is applied to the field of cold vegetable seasoning and its production, can solve the problems of unstable aroma, color and nutrition of cold vegetables, unsuitable for industrial production, and increase labor costs, and achieves the effects of stable process, increased appetite, and good operability.

Active Publication Date: 2013-12-18
FUSHUN SHUJIA FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no fixed formula and preparation method for seasoning of cold dishes. In real life, only meat or vegetables are used as objects, and the formula and approximate dosage are determined by the experience and feeling of the cold dish master. , color and nutrition are unstable, cannot be stored, and are not suitable for standardized and industrialized production, and because cold dishes need to rely on experienced masters, labor costs are increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In order to meet the needs of people who cannot accept the taste of numbness, a fragrant, fresh and spicy cold dish seasoning was made and a randomized double-blind test was carried out with the seasoning

[0024] (1) Preparation of seasoning soy sauce: select 1kg of high-quality commercial soy sauce, add cumin 6g, grass fruit 2g, cinnamon 8g, aniseed 6g, star anise 10g, bay leaves 4g, white buckle 4g, brew at room temperature for 3 days or heat until Seal at 75°C for 8 hours. After the aroma soaks into the soy sauce, filter it through gauze to obtain seasoning soy sauce. The obtained filter residue can be soaked in fresh soy sauce once again, and used as the initial soy sauce for subsequent preparation of seasoning soy sauce.

[0025] (2) Preparation of red oil: heat 100kg of vegetable oil to remove the lettuce oil smell and form cooked vegetable oil, then cool to 60°C, add 15kg of high-spicy pepper (1500-2500 Scowell), 30g of cumin, 6g of grass fruit, and cinnamon 60g...

Embodiment 2

[0030] In order to meet the needs of people with spicy, fresh, fragrant and delicious taste, a spicy cold dish seasoning was made and a randomized double-blind experiment was carried out with the seasoning

[0031] (1) Preparation of seasoning soy sauce: select 1kg of high-quality commercial soy sauce, add cumin 8g, grass fruit 4g, cinnamon 7g, aniseed 6g, star anise 12g, bay leaves 3g, white buckle 6g, infuse at room temperature for 5 days or heat until Airtightly seal at 90°C for 4 hours. After the aroma soaks into the soy sauce, filter it through gauze to obtain seasoning soy sauce. The obtained filter residue can be soaked in fresh soy sauce once again, and used as the initial soy sauce when the seasoning soy sauce needs to be prepared later.

[0032] (2) Preparation of red oil: heat 100kg of vegetable oil to remove the lettuce oil smell, form cooked vegetable oil, cool to 80°C, add 18kg of pepper (1000-1500 Scowell), 20g of cumin, 7g of grass fruit, 50g of cinnamon, Anise...

Embodiment 3

[0037] In order to meet the needs of people with a clear fragrance and taste, a fresh-flavor cold dish seasoning was made and a randomized double-blind experiment was carried out with the seasoning

[0038] (1) Preparation of seasoning soy sauce: select 1kg of high-quality commercial soy sauce, add cumin 7g, grass fruit 3g, cinnamon 9g, aniseed 8g, star anise 11g, bay leaves 5g, white buckle 3g, brew at room temperature for 5 days or heat until Airtightly seal at 80°C for 4 hours. After the aroma soaks into the soy sauce, filter it through gauze to obtain seasoning soy sauce. The obtained filter residue can be soaked in fresh soy sauce once again, and used as the initial soy sauce when the seasoning soy sauce needs to be prepared later.

[0039] (2) Preparation of red oil: heat 100kg of vegetable oil to remove the smell of lettuce oil, form cooked vegetable oil, cool it to 70°C, add 12kg of pepper (spicy degree 10-200 Scowell), 40g of fennel, 4g of grass fruit, Cinnamon 70g, a...

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PUM

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Abstract

The invention discloses a cold dish seasoning and a preparation method of the cold dish seasoning. The cold dish seasoning comprises the following raw materials: hot peppers, chili oil, salt, monosodium glutamate, I+G (disodium 5'-ribonucleotide), garlic, seasoning sauce and paprika powder. The cold dish seasoning provided by the invention can be used for being mixed with cold dishes, being dipped in water or improving flavor, has the best effect when being used especially in cold meat dishes, and is capable of improving the flavor of the cold meat dishes and promoting the appetite of eaters.

Description

technical field [0001] The invention belongs to the field of food, in particular to a cold dish seasoning and a preparation method thereof. Background technique [0002] Existing commonly used condiment kind has salty taste, sweet taste, sour taste, spicy taste, numb taste and umami taste. This seasoning has spicy and spicy taste, which is typical of Sichuan cuisine. At present, there is no fixed formula and preparation method for seasoning of cold dishes. In real life, only meat or vegetables are used as objects, and the formula and approximate dosage are determined with the experience and feeling of the cold dish master. , color and luster and nutrition are unstable, can not be stored, are not suitable for standardization, industrialized production, and because cold dishes need to rely on experienced masters, increased labor costs. Contents of the invention [0003] The purpose of the invention is to provide a seasoning which is especially suitable for cold dishes. ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 李亭钢李再新
Owner FUSHUN SHUJIA FLAVOR
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