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Five-flavor seasoning

A technology of condiments and five flavors, applied in the field of condiments, can solve the problem of condiments without nutrition and balance of internal organs, and achieve the effects of eliminating or slowing down regional diseases, improving immunity, and speeding up metabolism

Inactive Publication Date: 2016-03-16
SHENZHEN DONGMIN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in our country, there is no condiment that can balance the nutrition of the internal organs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A five-flavor condiment consisting of the following formula by weight: 30% white sugar, 25% vinegar, 10% salt, 2% soy sauce, 4% garlic, 2% licorice, 1% bone, 2% egg, 5% honey, 3% milk, 2% peanuts, 1% olives, 0.5% peppers, 0.3% betel nuts, 0.7% melon seeds, 2% red dates, 1.8% leeks, 0.5% onions, 0.8% green onions, 2% ginger, 1% tangerine peel, pepper 0.3%, star anise 0.3%, fennel 0.3%, grass fruit 0.3%, cumin 0.3%, cinnamon 0.3%, cinnamon 0.3%, pepper 0.3%.

[0017] The method for manufacturing above-mentioned five-flavored condiment comprises the following steps:

[0018] (1) To make licorice products, soak licorice and vinegar at a weight ratio of 1:7, then add 15% salt, 30% sugar, 1% soy sauce and 2‰ monosodium glutamate, stir evenly, put it in a container and seal it, and crush it after 7 days ,stand-by.

[0019] (2) Make bone products. The bones are composed of chicken bones and pork bones in a weight ratio of 2:1. After the bones are cooked and soft, they are roa...

Embodiment 2

[0028] A five-flavor seasoning, the seasoning is composed of the following formula by weight: 35% white sugar, 20% vinegar, 11.5% salt, 1% soy sauce, 2% garlic, 1% licorice, 1% bone, 1% egg, honey 4%, milk 2%, peanut 1%, olive vegetable 0.7%, pepper 1.3%, betel nut 0.3%, melon seeds 0.6%, red dates 1.5%, leek 0.8%, onion 0.3%, green onion 0.6%, ginger 2%, tangerine peel 0.8% , pepper 0.2%, star anise 0.2%, fennel 0.2%, grass fruit 0.2%, cumin 0.2%, cinnamon 0.2%, cinnamon 0.2%, pepper 0.2%,.

[0029] 2. the method for making above-mentioned five-flavored condiment, comprises the following steps:

[0030] (1) To make licorice products, soak licorice and vinegar at a weight ratio of 1:7, then add 15% salt, 30% sugar, 1% soy sauce and 2‰ monosodium glutamate, stir evenly, put it in a container and seal it, and crush it after 7 days ,stand-by.

[0031] (2) Make bone products. The bones are composed of chicken bones and pork bones in a weight ratio of 2:1. After the bones are coo...

Embodiment 3

[0040] A five-flavor seasoning, the seasoning is composed of the following formula by weight: 35% white sugar, 20% vinegar, 10% salt, 1% soy sauce, 2% garlic, 1% licorice, 1% bone, 1% egg, honey 4%, milk 2%, peanut 1%, olive vegetable 0.7%, pepper 1.3%, betel nut 0.3%, melon seeds 0.6%, red dates 1.5%, leek 0.8%, onion 0.3%, green onion 0.6%, ginger 2%, tangerine peel 0.8% , pepper 0.2%, star anise 0.2%, fennel 0.2%, grass fruit 0.2%, cumin 0.2%, cinnamon 0.2%, cinnamon 0.2%, pepper 0.2%.

[0041] The method for making above-mentioned five-flavored condiment comprises the following steps:

[0042] (1) To make licorice products, soak licorice and vinegar at a weight ratio of 1:7, then add 15% salt, 30% sugar, 1% soy sauce and 2‰ monosodium glutamate, stir evenly, put it in a container and seal it, and crush it after 7 days ,stand-by.

[0043] (2) Make bone products. The bones are composed of chicken bones and pork bones in a weight ratio of 2:1. After the bones are cooked and...

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PUM

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Abstract

The invention discloses five-flavor seasoning and a preparation method thereof. The five-flavor seasoning is characterized by comprising components of a formula in percentage by weight as follows: 25%-35% of white sugar, 20%-30% of vinegar, 5%-15% of edible salt, 1%-3% of soybean sauce, 2%-4% of garlic, 1%-3% of liquorice, 1%-1.5% of bones, 1%-2% of eggs, 4%-6% of honey, 2%-4% of milk, 1%-3% of peanuts, 0.7%-1.3% of kale borecole, 1.3%-1.8% of chilies, 0.3% of betel nuts, 0.6% of melon seeds, 1.5%-2.5% of red dates, 0.8%-1.2% of Chinese chives, 0.3%-0.6% of onions, 0.6%-1% of shallots, 2%-2.4% of ginger, 0.8%-1.2% of dried orange peel, 0.2%-0.4% of pepper, 0.2%-0.4% of star anise, 0.2%-0.4% of fennel, 0.2%-0.4% of amomum tsao-ko, 0.2%-0.4% of cumin, 0.2%-0.4% of cinnamon, 0.2%-0.4% of cassia bark and 0.2%-0.4% of pepper. The method for preparing the five-flavor seasoning comprises preparation of a liquorice product, a bone product, an egg product and a garlic product and mixing and uniformly stirring of the four products. The five-flavor seasoning has remarkable effects of health care, disease treatment and cancer prevention.

Description

technical field [0001] The invention belongs to a condiment, in particular to a five-flavor condiment. Background technique [0002] In recent years, with the improvement of people's living standards, people pay more and more attention to the taste and health of food. In the current condiment industry, most of them are oil condiments or nutritional condiments, and there are no condiments that integrate seasoning, health care and disease treatment. [0003] According to "Huangdi Neijing", "Compendium of Materia Medica", "Essence of Traditional Chinese Medicine", "Secret Recipes", "Wisdom to Not Get Sick", "Book of Changes", combined with "Food Processing Technology", "Food Interactions and Best Food Matching " and other books to carry out comprehensive collection research. The sourness, sweetness, bitterness, spicyness, and saltiness that the five internal organs like the liver, spleen, heart, lungs, and kidneys, and the five elements corresponding to the five internal orga...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/00A23L33/10
CPCA61K36/8962A23V2002/00A61K35/20A61K35/32A61K35/57A61K35/644A61K36/23A61K36/32A61K36/42A61K36/48A61K36/484A61K36/54A61K36/57A61K36/67A61K36/725A61K36/752A61K36/758A61K36/81A61K36/889A61K36/9064A61K36/9068A23V2200/30A23V2200/302A23V2200/308A23V2200/312A23V2200/318A23V2200/32A23V2200/324A23V2200/328A61K2300/00
Inventor 胡玉林
Owner SHENZHEN DONGMIN BIOTECH CO LTD
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