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Nine-spice seasoning suitable for cooking Hakka cuisine

A technology for seasoning and cuisine, applied in the field of nine-spice seasoning, can solve the problems of easy to eat, greasy, spicy and other problems, and achieve the effects of fragrant smell, ensuring food safety and convenient use.

Inactive Publication Date: 2016-08-24
罗建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because it is too spicy, it is easy to get tired of eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0039] Preparation of the root of the vine root: Clean the root of the fresh vine root with clean water, pick up the rotten roots and diseased roots, cut them into 2-3cm lengths with a slicer, dry them in the sun until the moisture content is below 12%, and seal them for later use.

[0040] Preparation of the small-leaf calamus: Wash the fresh whole herb of the small-leaved calamus with clean water, remove the rotten roots and diseased leaves, cut it into 2-3cm lengths with a slicer, dry in the sun until the moisture content is below 12%, and seal the package for later use .

[0041] Preparation of goat's ear: Wash the whole goat's ear collected in late autumn with clean water, remove rotten roots and diseased leaves, cut into 2-3cm lengths with a slicer, dry in the sun until the moisture content is below 12%, and seal the package for later use.

[0042] Preparation of Astragalus membranaceus: Remove the stems and fibrous roots of fresh Astragalus membranaceus excavated in spr...

Embodiment

[0048] Embodiment: a kind of Jiuxiang condiment that is suitable for cooking Hakka cuisine, the proportioning by weight of each component is as follows:

[0049] vine root 40kg,

[0050] Small-leaf calamus 25kg,

[0051] Goat ears 15kg,

[0052] Astragalus 15kg,

[0053] Houttuynia cordata 8kg,

[0054] Homecoming 8kg,

[0055] Orange peel 8kg,

[0056] Litsea cubeba 3kg,

[0057] Cicada flower 3kg.

[0058] Jiuxiang condiment is processed according to the following steps:

[0059]A. Dry each component in a drying room at 55-85°C until the moisture content is below 8%;

[0060] B. Add each component in the ball mill according to the proportion by weight, and crush to more than 90 mesh;

[0061] C. Measured by weight, use small bags processed from plant fibers for small packaging, each small bag is 5g, and use vacuum packaging machines to vacuum pack.

[0062] When cooking dog meat, rabbit meat, mutton, pig's feet and beef in Hakka cuisine, according to the amount of ...

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PUM

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Abstract

The invention discloses a nine-spice seasoning suitable for cooking Hakka cuisine. The nine-spice seasoning suitable for cooking the Hakka cuisine comprises the following components which are proportioned in parts by weight: 35-45 parts of alyxia sinensis, 20-30 parts of small-leaf acorus gramineus soland, 15-20 parts of sarcandra hainanensis, 15-20 parts of astragalus roots, 5-10 parts of heartleaf houttuynia herb, 5-10 parts of main parts of radix angelicae sinensis root, 5-10 parts of orange peels, 3-5 parts of fruits of cubeb litsea and 1-3 parts of cicada fungi. The nine-spice seasoning is processed by the following steps: respectively drying the ingredients in a drying room at 55-85 DEG C until water contents are 8% or below; adding the ingredients into a ball mill according to the parts by weight, and carrying out crushing until granular sizes of the powder are 90 meshes or larger; bagging the powder into small bags prepared from plant fiber according to weight, wherein each small bag contains 5-15 grams of the powder; and respectively carrying out vacuum packaging on the small bags by a vacuum packaging machine. The nine-spice seasoning prepared by the invention is refreshing in flavor, stimulating to appetite and durable in aftertaste; moreover, the nine-spice seasoning has multiple healthcare functions. The nine-spice seasoning is suitable for cooking dog meat, rabbit meat, mutton, pig feet and beef in the Hakka cuisine.

Description

technical field [0001] The invention relates to the technical field of cooking, in particular to a nine-spice condiment suitable for cooking Hakka cuisine. Background technique [0002] In Hakka cuisine, a lot of cinnamon, star anise, fragrant leaves, ginger, pepper, and tangerine peel are often used as seasonings to cook dog meat, rabbit meat, mutton, pig's feet, and beef, which has strong local characteristics. But because it is too spicy, it is easy to get tired of eating. Contents of the invention [0003] The object of the present invention is to provide a nine-spice condiment with delicate smell, appetizing appetite, long aftertaste and multiple health care functions, which is suitable for cooking dog meat, rabbit meat, mutton, pig's feet and beef in Hakka cuisine. [0004] The purpose of the present invention is achieved like this: a kind of Jiuxiang condiment that is suitable for cooking Hakka cuisine, the proportioning by weight of each component is as follows: ...

Claims

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Application Information

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IPC IPC(8): A23L1/223
Inventor 罗建华
Owner 罗建华
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