Seasoning for marinated pig's tripe and preparation method thereof
A pork belly and seasoning technology, which is applied in the field of stewed seasoning, can solve the problems of unsatisfactory public taste, bland and tasteless stewed pork belly, poor seasoning effect, etc., and achieve the effect of bright color, rich taste and rich nutrients
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Embodiment 1
[0012] Weigh 70g of ginkgo, 80g of ginger, 50g of nutmeg, 65g of hawthorn, 55g of amomum, 70g of cassia twig, 90g of peach leaf, 85g of galangal, 40g of yuhuangcao, 50g of battered leaf, 110g of clove, 80g of star anise, 70g Chinese prickly ash, 40g Dingguo leaves, 90g tarragon, 70g thyme, 50g citrus peel, 65g grass fruit, washed, dried at 50°C, mixed evenly, crushed through a 200-mesh sieve, sterilized, and bagged , you can.
Embodiment 2
[0014] Weigh 80g ginkgo, 90g ginger, 45g nutmeg, 55g hawthorn, 65g amomum, 75g cinnamon twig, 100g peach leaf, 80g ginger, 35g yuhuangcao, 45g diabolite leaf, 100g clove, 85g star anise, 80g Zanthoxylum bungeanum, 45g Dingguo leaves, 95g tarragon, 65g thyme, 60g citrus peel, 60g grass fruit, washed, dried at 60°C, mixed evenly, crushed through a 200-mesh sieve, sterilized, and bagged , you can.
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