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Liquid condiment

A condiment and liquid technology, applied in food preparation, food ingredients, functions of food ingredients, etc., can solve the problem of lack of nourishing effect, and achieve the effect of increasing appetite, increasing aroma and rich aroma

Inactive Publication Date: 2014-12-10
徐月苗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people have higher and higher requirements for the color, aroma and taste of food, and seasonings such as soy sauce, vinegar, monosodium glutamate, and chicken essence on the market cannot meet people's requirements gradually, and have no nourishing effect at the same time, which needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The liquid seasoning is characterized in that: according to the weight percentage, it comprises the following components:

[0056] The first component: water 30%, edible salt 3%, chicken essence 0.5%, rice wine 2%, sugar 0.2%, light soy sauce 10%, dark soy sauce 3%, vinegar 0.8%;

[0057] The second component: 2% tangerine peel, 5% star anise, 5% cinnamon, 0.5% licorice;

[0058] The third component: ginger 1%, pepper 0.5%, garlic 0.2%, mustard 0.1%;

[0059] The fourth component: Angelica dahurica 2%, Piper longum 3%, Cao Guo 2%, Amomum 2%;

[0060] The fifth component: 10% sesame oil, 5% soybean oil, 3% shrimp oil, 3% oyster sauce, 5% fish sauce;

[0061] The sixth component: vinegar Bupleurum 0.2%, Citrus aurantium 0.3%, Rhizoma Cyperi 0.5%, Rhizoma Chuanxiong 0.2%.

Embodiment 2

[0063] The liquid seasoning is characterized in that: according to the weight percentage, it comprises the following components:

[0064] The first component: water 50%, edible salt 5%, chicken essence 2%, rice wine 3%, sugar 0.2%, light soy sauce 4%, dark soy sauce 1%, vinegar 1%;

[0065] The second component: tangerine peel 2%, star anise 2%, cinnamon 1%, licorice 0.2%:

[0066] The third component: ginger 1%, pepper 0.5%, garlic 0.2%, mustard 0.5%;

[0067] The fourth component: Angelica dahurica 2%, Piper longum 3%, Cao Guo 1%, Amomum 1%;

[0068] The fifth component: 10% sesame oil, 4.5% soybean oil, 3% shrimp oil, 2% oyster sauce, 3% fish sauce;

[0069] The sixth component: vinegar Bupleurum 1%, Fructus aurantium 0.3%, Rhizoma Cyperi 0.3%, Rhizoma Chuanxiong 0.3%.

Embodiment 3

[0071] The liquid seasoning is characterized in that: according to the weight percentage, it comprises the following components:

[0072] The first component: 40% water, 4% edible salt, 1.5% chicken essence, 4% rice wine, 0.5% sugar, 7% light soy sauce, 2% dark soy sauce, 0.5% vinegar;

[0073] The second component: 2% tangerine peel, 3% star anise, 3% cinnamon, 0.2% licorice;

[0074] The third component: 1.5% ginger, 0.8% pepper, 0.5% garlic, 0.5% mustard;

[0075] The fourth component: Angelica dahurica 2%, Piper longum 3%, Cao Guo 1%, Amomum 1%;

[0076] The fifth component: 8% sesame oil, 4% soybean oil, 3% shrimp oil, 2% oyster sauce, 4% fish sauce;

[0077] The sixth component: vinegar Bupleurum 1%, Citrus aurantium 1%, Rhizoma Cyperi 0.5%, Rhizoma Chuanxiong 0.5%.

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PUM

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Abstract

The invention discloses a liquid condiment which comprises the following components by weight: a first component comprising 30-50% of water, 3-5% of edible salt, 0.5-2% of chicken essence, 1-5% of yellow rice wine, 0.2-1% of white sugar, 3-10% of light soy sauce, 1-3% of dark soy sauce and 0.5-1% of vinegar; a second component comprising 1-2% of dried orange peel, 1-5% of star anise, 1-5% of cinnamon and 0.2-0.5% of licorice; a third component comprising 1-2% of raw ginger, 0.5-1% of pepper, 0.2-0.5% of garlic and 0.1-0.5% of mustard; a fourth component comprising 2-3% of radix angelicae, 3-5% of fructus piperis longi, 1-2% of amomum tsao ko and 0.5-2% of amomum; a fifth component comprising 3-10% of sesame oil, 3-5% of soybean oil, 1-3% of shrimp sauce, 1-3% of oyster sauce and 3-5% of fish sauce; and a sixth component comprising 0.2-1% of vinegar radix bupleuri, 0.3-1% of fructus aurantii, 0.1-0.5% of nutgrass galingale rhizome and 0.2-0.5% of ligusticum wallichii; and the liquid condiment can be used for a variety of meat and vegetables, is healthy and nutritious, can increase the rich fragrance and enhance appetite, and also has a tonic effect.

Description

technical field [0001] The invention relates to the field of daily life, in particular to a liquid condiment. Background technique [0002] With the continuous improvement of people's living standards, everyone has higher and higher requirements for food taste and stricter requirements for product quality. The taste of food cannot be ignored, so the demand and application of seasonings has increased, and its market potential is huge. At present, there are chemical seasonings, compound seasonings, nucleic acid seasonings, natural spice seasonings and more than 1130 varieties on the market. However, people have higher and higher requirements on the color, fragrance and taste of food, and seasonings such as soy sauce, vinegar, monosodium glutamate, and chicken essence on the market cannot meet people's requirements gradually, and have no nourishing effect simultaneously, which needs to be improved. Contents of the invention [0003] The purpose of the present invention is t...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/238A23L1/221A23L27/00A23L27/10A23L27/50
CPCA23L27/10A23L27/00A23L27/105A23L33/00A23V2002/00A23V2200/30
Inventor 徐月苗
Owner 徐月苗
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