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High-efficiency volatile spice formula

A spice and formula technology, which is applied in the field of highly volatile spice formula, can solve the problems of insufficient aroma and inability to achieve the expected effect, and achieve the effect of quick taste and good taste.

Inactive Publication Date: 2019-12-03
武穴格莱默生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a variety of mixed seasonings on the market today, such as "Thirteen Fragrances", although they have certain seasoning properties, but the aroma is not enough, so it can't achieve the desired effect in adjusting the taste of some dishes or food with stuffing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A high-efficiency volatilization spice formula, which is composed of the following raw materials in parts by weight: 5 parts of cardamom, 3 parts of star anise, 5 parts of camellia, 5 parts of ginger, 2 parts of bamboo mushroom, 5 parts of grass fruit, 3 parts of purple cardamom, 3 parts of clove 13 parts of Zanthoxylum bungeanum, 3 parts of aniseed, 4 parts of cumin, 2 parts of woody fragrance, 10 parts of Angelica dahurica, 1 part of ginkgo, 10 parts of three Nye, 5 parts of ginger, 3 parts of dried ginger, 10 parts of tangerine peel, 5 parts of gardenia 10 parts of hazelnuts, 10 parts of pine nuts, 2 parts of white pepper, 10 parts of dried seaweed, 3 parts of frankincense, 2 parts of grass fruit, and 1 part of mulberry branch.

[0014] The above raw materials are mixed in proportion, ground into powder, which can be bagged, fried, stewed and cooked.

Embodiment 2

[0016] A high-efficiency volatilization spice formula, which is composed of the following raw materials in parts by weight: 6 parts of cardamom, 5 parts of star anise, 8 parts of camellia, 7 parts of ginger, 3 parts of bamboo mushroom, 8 parts of grass fruit, 5 parts of purple cardamom, and 4 parts of clove 17 parts of Zanthoxylum bungeanum, 4 parts of aniseed, 7 parts of fennel, 4 parts of woody fragrance, 14 parts of Angelica dahurica, 1.5 parts of ginkgo, 12 parts of three Nye, 8 parts of ginger, 5 parts of dried ginger, 12 parts of tangerine peel, 7 parts of gardenia 15 parts of hazelnuts, 12 parts of pine nuts, 3 parts of white pepper, 13 parts of dried seaweed, 5 parts of frankincense, 4 parts of grass fruit, and 1.5 parts of mulberry branches.

[0017] The above raw materials are mixed in proportion, ground into powder, which can be bagged, fried, stewed and cooked.

Embodiment 3

[0019] A high-efficiency volatilization spice formula, which is composed of the following raw materials in parts by weight: 8 parts of cardamom, 7 parts of star anise, 10 parts of camellia, 9 parts of ginger, 6 parts of bamboo mushroom, 9 parts of grass fruit, 7 parts of purple cardamom, and 5 parts of clove 19 parts of Zanthoxylum bungeanum, 5 parts of aniseed, 10 parts of fennel, 5 parts of woody fragrance, 18 parts of Angelica dahurica, 2.2 parts of ginkgo fruit, 14 parts of three Nye, 10 parts of ginger, 7 parts of dried ginger, 13 parts of tangerine peel, 9 parts of gardenia 20 parts of hazelnuts, 13 parts of pine nuts, 5 parts of white pepper, 20 parts of dried seaweed, 6 parts of frankincense, 6 parts of grass fruit, and 2 parts of mulberry branches.

[0020] The above raw materials are mixed in proportion, ground into powder, which can be bagged, fried, stewed and cooked.

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PUM

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Abstract

The invention discloses a high-efficiency volatile spice formula. The spice is prepared from the following raw materials in parts by weight, 5-10 parts of amomum kravanh, 3-10 parts of anise, 5-15 parts of camellia japonica, 5-10 parts of rhizoma zingiberis recens; 2-8 parts of bamboo mushroom; 5-10 parts of amomum tsao-ko; 3-9 parts of fructus amomi rotundus, 3-6 parts of clove, 13-20 parts of Chinese prickly ash, 3-6 parts of aniseed, 4-13 parts of foeniculum vulgare, 2-7 parts of radix aucklandiae, 10-20 parts of radix angelicae, 1-3 parts of ginkgo, 10-15 parts of Zingiber kawagoii Hayata,5-15 parts of alpinia officinarum hance, 3-10 parts of dried ginger, 10-15 parts of dried orange peel, 5-10 parts of cape jasmine, 10-25 parts of hazelnut kernel, 10-15 parts of pine nut kernel, 2-7parts of white pepper, 10-25 parts of dried seaweed, 3-8 parts of frankincense, 2-10 parts of amomum tsao-ko and 1-3 parts of mulberry twigs. A dish cooked according to the formula is fresh, fragrant,delicious, crispy, and tender, and the spice is quick in flavoring and good in taste.

Description

technical field [0001] The invention relates to a seasoning, in particular to a high-efficiency volatilization spice formula. Background technique [0002] Perfume, also known as fragrance raw material, is a substance that can be smelled by smell or tasted by taste, and it is a raw material for preparing essence. Except for individual varieties, most spices cannot be used alone. Spices are divided into natural flavors and artificial flavors, of which natural flavors include animal natural flavors and plant natural flavors; artificial flavors include isolated flavors and synthetic flavors. The use of spices in food has a history of thousands of years in our country. With the development of the times, people's pursuit of food tastes is becoming more and more diversified. How to use common spices to prepare the ideal taste and satisfy the family's preferences for different tastes has become a problem faced by many housewives. There are a variety of mixed seasonings on the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 卓汉强
Owner 武穴格莱默生物科技有限公司
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