Composite condiment

A technology of seasoning and monosodium glutamate, which is applied in the field of compound seasoning, can solve the problems of poor air permeability, decreased flavor, and cumbersomeness, and achieves the effects of rich nutrition, strong seasoning function and good taste.

Inactive Publication Date: 2014-04-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the poor air permeability and improper storage of these Chinese herbal medicines that are ground into fine powder, it is easy to form mildew, resulting in a decrease in fragrance, thereby affecting the seasoning effect; at the same time, because the preparation of condiments is very cumbersome during cooking, it is generally difficult to master and use them well. The amount of cooking becomes time-consuming and labor-intensive, and the cooked dishes often taste unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: A kind of composite condiment, its component and weight are: 30 kilograms of salt, 5 kilograms of flour, 2 kilograms of starch, 4 kilograms of monosodium glutamate, 1.5 kilograms of pork paste, 0.2 kilogram of black pepper, 0.1 kilogram of anise, cumin 0.1 kg, 0.2 kg onion powder, 0.5 kg garlic powder, 0.2 kg ginger powder, 0.8 kg cinnamon, 1 kg tangerine peel, 0.1 kg clove, 0.1 kg cold ginger, 0.1 kg grass fruit, 0.1 kg nutmeg, 0.1 kg angelica, mountain 0.1 kg of naphthalene, 0.3 kg of pepper, and 0.2 kg of cumin.

[0013] The above-mentioned monosodium glutamate flavor is 60 mesh small particles.

[0014] When making it, first crush black pepper, anise, cumin, cinnamon, tangerine peel, clove, cold ginger, grass fruit, nutmeg, angelica, kaempferen, pepper, and cumin, then mix with salt, flour, starch, monosodium glutamate, and pork paste , onion powder, garlic powder, and ginger powder are put into a blender and stirred for 15 minutes.

Embodiment 2

[0015] Embodiment 2: A kind of compound condiment, its component and weight are: 50 kilograms of salt, 15 kilograms of flour, 5 kilograms of starch, 8 kilograms of monosodium glutamate, 4.5 kilograms of pork paste, 0.5 kilogram of black pepper, 0.5 kilogram of aniseed, cumin 0.2 kg, 1 kg onion powder, 1 kg garlic powder, 1 kg ginger powder, 2 kg cinnamon, 5 kg tangerine peel, 0.2 kg clove, 0.3 kg cold ginger, 0.2 kg grass fruit, 0.3 kg nutmeg, 0.2 kg angelica, mountain 0.3 kg of naphthalene, 0.3 kg of pepper, and 0.2 kg of cumin.

[0016] The above-mentioned monosodium glutamate flavor is 60 mesh small particles.

[0017] When making it, first crush black pepper, anise, cumin, cinnamon, tangerine peel, clove, cold ginger, grass fruit, nutmeg, angelica, kaempferen, pepper, and cumin, then mix with salt, flour, starch, monosodium glutamate, and pork paste , onion powder, garlic powder, and ginger powder are put into a blender and stirred for 15 minutes.

Embodiment 3

[0018] Embodiment 3: A kind of compound condiment, its component and weight are: 70 kilograms of salt, 25 kilograms of flour, 8 kilograms of starch, 12 kilograms of monosodium glutamate, 7.5 kilograms of pork paste, 0.8 kilogram of black pepper, 0.9 kilogram of anise, cumin 0.3 kg, 0.8 kg onion powder, 1.5 kg garlic powder, 1.8 kg ginger powder, 3.2 kg cinnamon, 9 kg tangerine peel, 0.3 kg clove, 0.5 kg cold ginger, 0.3 kg grass fruit, 0.5 kg nutmeg, 0.3 kg angelica, mountain 0.5 kg of naphthalene, 0.3 kg of pepper, and 0.2 kg of cumin.

[0019] The above-mentioned monosodium glutamate flavor is 60 mesh small particles.

[0020] When making it, first crush black pepper, anise, cumin, cinnamon, tangerine peel, clove, cold ginger, grass fruit, nutmeg, angelica, kaempferen, pepper, and cumin, then mix with salt, flour, starch, monosodium glutamate, and pork paste , onion powder, garlic powder, and ginger powder are put into a blender and stirred for 15 minutes.

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PUM

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Abstract

The invention discloses a composite condiment, which comprises the following components in parts by weight: 30 to 70 parts of table salt, 5 to 25 parts of flour, 2 to 8 parts of starch, 4 to 12 parts of monosodium glutamate, 1.5 to 7.5 parts of pork paste, 0.2 to 0.8 part of black pepper, 0.1 to 0.9 part of anise, 0.1 to 0.3 part of fennel, 0.2 to 0.8 part of onion powder, 0.5 to 1.5 parts of garlic powder, 0.2 to 1.8 parts of ginger powder, 0.8 to 3.2 parts of cinnamon, 1 to 9 parts of tangerine peel, 0.1 to 0.3 part of clove, 0.1 to 0.5 part of lesser galangal, 0.1 to 0.3 part of black cardamom, 0.1 to 0.5 part of nutmeg, 0.1 to 0.3 part of angelica dahurica and 0.1 to 0.5 part of rhizoma kaempferiae. The composite condiment is nutrient-rich, has good mouth-feel and a good seasoning effect, and is resistant to high temperature and boiling when being used, and a plurality of natural perfume materials are integrated; a procedure of adding a seasoning during cooking is eliminated, so that time and labor are saved.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a compound condiment. Background technique [0002] People must add some condiments when cooking all kinds of dishes to make them delicious. Commonly used condiments include pepper noodles, five-spice powder, thirteen spices, etc., all of which adopt ancient traditional processing methods. Crush it into fine powder and prepare it. Due to the poor air permeability and improper storage of these Chinese herbal medicines that are ground into fine powder, it is easy to form mildew, resulting in a decrease in fragrance, thereby affecting the seasoning effect; at the same time, because the preparation of condiments is very cumbersome during cooking, it is generally difficult to master and use them well. As a result, the cooking process becomes time-consuming and laborious, and the cooked dishes often taste unsatisfactory. Contents of the invention [0003] The object of the present inv...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/223A23L1/224A23L27/00A23L27/14A23L27/16
CPCA23L27/14A23L27/00A23L27/16
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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