Smoked plum-verbena nutritional seasoning

Abstract

The invention provides a smoked plum-verbena nutritional seasoning, and relates to the technical field of seasoning foods. The seasoning is prepared from the following components in parts by weight: 10-20 parts of verbena, 8-12 parts of smoked plum, 2-4 parts of olive pulp, 1-3 parts of fresh mulberry, 0.5-1 part of charred crataegus, 1-3 parts of costustoot, 1-2 parts of smoked plum pulp, 0.5-1 part of areca-nut, 1-3 parts of powdered milk, 1-2 parts of fresh lemon pulp, 10-15 parts of red wine, 1-3 parts of apple peel, 1-3 parts of cape jasmine, 4-6 parts of jujube tincture, 4-6 parts of salted fish, 1-3 parts of dolichos lablab leaf, 10-20 parts of chili sauce, 6-10 parts of watermelon peel, 1-3 parts of peanut leaf, 2-4 parts of olive pulp, 1-3 parts of raw ginger slices, 1-3 parts of jasmine tea, 1-2 parts of fistular onion stalk, 10-15 parts of longan wine, 1-2 parts of pagodatree pod and 4-6 parts of dried sea shrimp. The smoked plum-verbena nutritional seasoning is rich in nutrition, delicious in flavor, rich in smell, is prepared from pure natural plant essence without adding chemical raw materials, is added with verbena, smoked plum and other components, so that the seasoning has a pharmacological action, can be used for promoting digestion, increasing appetite and improving taste, is little in internal water content and long in storage time, and is applicable to seasonings of various wheaten foods, soup, fried dishes and the like.

Description

technical field [0001] The invention relates to the technical field of seasoning food, in particular to a ebony verbena nutritional seasoning. Background technique [0002] As the demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by adding condiments, but most of the existing condiments use many chemical raw materials, which will cause great harm to human health. Adding a lot of chemical raw materials makes it difficult to produce a better taste, which is difficult to meet people's needs in terms of health and taste. At present, most of the additives that do not contain chemical raw materials on the market have a single product and a single taste, although they have achieved health requirements. , but it cannot satisfy people's requirements for the taste of dishes. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a ume verbena nutritional seasoning that can me...

AI Technical Summary

Problems solved by technology

[0002] As the demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by adding condiments, but most of the existing condiments use many chemical raw materials, which will cause great harm to human health. Adding a lot of chemical raw materials makes it difficult to produce a better taste, which is difficult to meet people's needs in terms of health and taste. At present, most of the additives that do not contain chemical raw materials on the market have a single product and a single taste, although they have achieved health requirements. , but it cannot meet people's requirements for the taste of dishes