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Seasoning packet and production method thereof

A production method and technology of seasoning packets, which are applied in the direction of food science and the like, can solve the problems of low nutritional value of seasoning packets, and achieve the effects of delicious taste, delicious and pure taste, and improvement of overall taste.

Inactive Publication Date: 2016-03-30
LIUZHOU DEHUA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention provides a kind of seasoning bag and its preparation method, to improve the problem that the nutritional value of the existing seasoning bag is too low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 of the present invention provides a seasoning bag, which is mainly made of the following raw materials, in parts by weight,

[0039] Main ingredients: 650 parts of snails, 400 parts of beef bones, 400 parts of pork bones;

[0040] Accessories: 40 parts perilla;

[0041] Spices: 2 parts of licorice, 10 parts of Luo Han Guo, 0.8 parts of vanilla;

[0042] Seasoning: 20 parts fermented bean curd;

[0043] 4000 parts of water;

[0044] 45 parts chili oil; and

[0045] 42 parts of peanut oil.

[0046] This embodiment also provides a method for making the above-mentioned seasoning bag, which includes: heating peanut oil to 120° C., then adding other raw materials, and simmering for 20 hours.

Embodiment 2

[0048] Embodiment 2 of the present invention provides a seasoning bag, which is mainly made of the following raw materials, in parts by weight,

[0049] Main ingredients: 900 servings of snails, 600 servings of beef bones, 600 servings of pork ribs, 350 servings of chicken bones;

[0050] Accessories: 60 parts perilla;

[0051] Spices: 3 parts of licorice, 15 parts of Luo Han Guo, 1.3 parts of vanilla, 2.5 parts of amomum, 3 parts of grass fruit, 3 parts of cinnamon, 3.5 parts of peppercorns, 0.6 parts of cloves, 0.9 parts of fragrant leaves, 1.6 parts of sand ginger, 1.4 parts of star anise, 1.6 parts of tangerine peel, 1.6 parts of white pepper, 1.1 parts of cardamom;

[0052] Seasoning: 30 parts fermented bean curd;

[0053] 6000 parts of water;

[0054] 55 parts chili oil; and

[0055] 58 parts of rapeseed oil.

[0056] This embodiment also provides a method for making the above-mentioned seasoning bag, which includes: heating rapeseed oil to 150°C, then adding auxiliar...

Embodiment 3

[0058] Embodiment 3 of the present invention provides a seasoning bag, which is mainly made of the following raw materials, in parts by weight,

[0059] Main ingredients: 750 parts of snails, 500 parts of beef bones, 500 parts of pork bones, 300 parts of chicken bones;

[0060] Accessories: 50 parts of perilla, 75 parts of dried chili, 150 parts of sour bamboo shoots, 50 parts of ginger, 50 parts of garlic, and 50 parts of chopped green onion;

[0061] Spices: 2.5 parts of licorice, 12 parts of Luo Han Guo, 1 part of vanilla, 2 parts of amomum, 2.5 parts of grass fruit, 2.5 parts of cinnamon, 3 parts of peppercorns, 0.5 parts of cloves, 0.8 parts of fragrant leaves, 1.5 parts of sand ginger, 1.3 parts of star anise, 1.5 parts of tangerine peel, 1.5 parts of white pepper, 1 part of cardamom;

[0062] Seasoning: 25 parts fermented bean curd, 25 parts salt, 8 parts chicken essence, 20 parts fuel consumption, 25 parts light soy sauce, 20 parts rock sugar;

[0063] 5000 parts of ...

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Abstract

The invention provides a seasoning packet and relates to the field of foods. The seasoning packet is mainly prepared from the following raw materials in parts by weight: main materials: 650 to 900 parts of snails, 400 to 600 parts of ox bones and 400 to 600 parts of pig bones; an auxiliary material: 40 to 60 parts of purple perilla; spices: 2 to 3 parts of liquorice roots, 10 to 15 parts of momordica grosvenori and 0.8 to 1.3 parts of vanilla; a seasoning: 20 to 30 parts of fermented bean curd; 4000 to 6000 parts of water; 45 to 55 parts of chili oil and 42 to 58 parts of edible oil. The seasoning packet provided by the invention not only has relatively high nutritive value, but also has a very good taste, and is easily absorbed by human bodies. The invention further provides a production method of the seasoning packet; the production method is simple to operate and convenient for production.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning pack and a manufacturing method thereof. Background technique [0002] In daily life, people often use seasoning packs when cooking food. Seasoning packs are a kind of food additive seasonings, which are widely loved by people because of their simplified food production, convenient use, and good taste. The seasoning package mainly includes two kinds of powder seasoning package and sauce seasoning package. The existing powdery seasoning package generally uses chicken powder or beef powder as the main ingredient, and then adds salt, monosodium glutamate, essence, etc., and is prepared according to a certain proportion. In general, the sauce seasoning bag is made of bean paste as the main ingredient, and then other ingredients are added to make a seasoning bag mixed with oil and sauce. Whether it is a powdered seasoning bag or a sauce seasoning bag, its nutritional value is very low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 张晓献
Owner LIUZHOU DEHUA FOOD CO LTD
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