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Pot-stewed food seasoning and application thereof

A technology of brine materials and uses, applied in the fields of application, food preparation, food science, etc., can solve problems such as poor health care function, and achieve the effects of simple use method, short brine time, and easy digestion and absorption.

Inactive Publication Date: 2015-07-15
赵建平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This invented new type of salt has several benefits: It helps reduce bad odors caused by certain ingredients found naturally within meals like turkey or seafood while still giving them good flavoring value without adding any extra chemical compounds (like sulfur dioxide). Additionally, this salty substances are effective at keeping warm things alive during cookery but they don't taste too much on their own due to lack of natural oils added thereto.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the quality or safety of edible plant-based ingredients like saliva without compromising their beneficial effects on human body's wellbeing functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of stewed material of the present embodiment, by weight, consists of 41.7 parts of Cao Guo, 33.4 parts of Angelica dahurica, 29.2 parts of star anise, 37.5 parts of cinnamon, 29.5 parts of amomum, 37.5 parts of red peppercorns, 29.5 parts of green peppercorns, 29.5 parts of fennel , 25 parts of kaempferen, 8.5 parts of white cardamom, 16.5 parts of licorice, 25 parts of cloves, 3.5 parts of Piper, 20.5 parts of cinnamon, 5 parts of fragrant leaves, 6.5 parts of Chuan Amomum, 8.5 parts of black pepper, 12.5 parts of hawthorn, 16.5 parts of dried Composed of ginger, 12.5 parts of shiitake mushrooms and 16.5 parts of cumin.

[0015] Use the stewed material of this embodiment 1 to stew the duck claw non-staple food, and its method is specifically as follows: the duck feet, the stewed material of this embodiment 1, salt and sugar are added to water together, heated to boiling with high fire and kept for 10 minutes, and then Simmer for 15 to 20 minutes to get stewed du...

Embodiment 2

[0018] A kind of marinated material of the present embodiment is made up of 41 parts of Cao Guo, 33 parts of Angelica dahurica, 30 parts of star anise, 38 parts of cinnamon, 30 parts of amomum, 38 parts of red peppercorns, 30 parts of green peppercorns, and 29 parts of fennel by weight. , 24 parts of kaempferen, 8 parts of white cardamom, 16 parts of licorice, 26 parts of clove, 4 parts of Piper, 20 parts of cinnamon, 2 parts of fragrant leaves, 6 parts of Chuan Amomum, 9 parts of black pepper, 13 parts of hawthorn, 16 parts of dried Composed of ginger, 13 parts of shiitake mushrooms and 17 parts of cumin.

[0019] Use the stewed material of this embodiment 2 to marinate the non-staple food of chicken feet, the method is as follows: add chicken feet, the stewed material of this embodiment 2, salt and sugar into water together, heat it to boiling with high fire and keep it for 10 minutes, then Simmer for 20 minutes to obtain stewed chicken feet non-staple food. Wherein control...

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PUM

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Abstract

The invention provides pot-stewed food seasoning and an application thereof. The technical problems that existing pot-stewed food seasoning can only improve the taste of pot-stewed food, and the healthcare function is poor can be solved. The pot-stewed food seasoning comprises, by weight, 41-42 parts of amomum tsao-ko, 33-34 parts of radix angelicae, 29-30 parts of star anise, 37-38 parts of Chinese cinnamon, 29-30 parts of fructus amomi, 37-38 parts of pericarpium zanthoxyli bungeani, 29-30 parts of green prickleyash, 29-30 parts of foeniculum vulgare, 24-26 parts of rhizoma kaempferiae, 8-9 parts of round cardamom, 16-17 parts of licorice, 24-26 parts of clove, 3-4 parts of long pepper, 20-21 parts of fructus cinnamomi, 4-6 parts of myrcia, 6-7 parts of Sichuan fructus amomi, 8-9 parts of black pepper, 12-13 parts of hawthorn, 16-17 parts of dried ginger, 12-13 parts of mushroom and 16-17 parts of cumin. The pot-stewed food seasoning can be used for marinating chickens or ducks. The pot-stewed food seasoning has the effects of nourishing, warming and recuperating, and is capable of strengthening the spleen and stomach and more suitable for people with the cold and cool habitus or for tonic taking in winter.

Description

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Claims

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Application Information

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Owner 赵建平
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