Delicious, sweet and fragrant spice

A spice, fresh and sweet technology, applied in the field of food seasoning, can solve the problems of easy greasy, irritating, uncomfortable, etc., and achieve the effect of soft and mellow taste, solving easy greasy, and reducing irritation.

Pending Publication Date: 2020-02-14
刘红民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the existing soup base spice formula is easy to be greasy, irritating and easy to cause discomfort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 4 parts of tangerine peel, 4 parts of licorice, 8 parts of cumin, 8 parts of cinnamon, 8 parts of cloves, 8 parts of dried ginger, 8 parts of galangal, 8 parts of pepper, 8 parts of cumin, 8 parts of sand ginger, 8 parts of Pibalt, 8 parts of Gansong, 8 parts of Fragrant Leaf, 8 parts of Lemongrass, 8 parts of Vanilla, 8 parts of Pai Cao, 8 parts of White Buckle, 12 parts of Anise, 12 parts of Huachuan, 12 parts of Tsao Guo, 12 parts of Thyme.

[0042] In this embodiment, the ratio of each component is the best, the umami taste is obvious, the aroma is strong, and the sweetness is moderate, the oil is avoided, and it has the effect of appetizing. As a reference, in the following examples, the increase and decrease of each component will affect and change the overall taste, which can be adjusted within the range of servings according to individual needs, so as to avoid excessively bitter, numbing, spicy, and sweet tastes and cover up The taste of other spices, which in t...

Embodiment 2

[0044] 5 parts of tangerine peel, 6 parts of licorice, 3 parts of cumin, 11 parts of cinnamon, 5 parts of cloves, 11 parts of dried ginger, 5 parts of galangal, 12 parts of pepper, 5 parts of cumin, 12 parts of sand ginger, 5 parts of Pibalt, 9 parts of Gansong, 4 parts of fragrant leaves, 12 parts of lemongrass, 4 parts of vanilla, 12 parts of papaya, 5 parts of white buckle, 16 parts of anise, 8 parts of Huachuan, 20 parts of grass fruit, and 6 parts of thyme.

Embodiment 3

[0046] 8 parts of tangerine peel, 2 parts of licorice, 8 parts of cumin, 6 parts of cinnamon, 11 parts of cloves, 5 parts of dried ginger, 11 parts of galangal, 7 parts of pepper, 12 parts of cumin, 5 parts of sand ginger, 12 parts of Pibalt, 3 parts of Gansong, 12 parts of fragrant leaves, 4 parts of lemongrass, 12 parts of vanilla, 4 parts of papaya, 12 parts of white buckle, 8 parts of anise, 14 parts of Huachuan, 6 parts of grass fruit, and 14 parts of thyme.

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PUM

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Abstract

The invention discloses a delicious, sweet and fragrant spice formula, which comprises the following components in parts by weight: 2-8 parts of pericarpium citri reticulatae, 2-6 parts of liquorice,3-10 parts of foeniculum vulgare, 6-11 parts of cinnamon, 5-11 parts of clove, 5-11 parts of dried ginger, 5-11 parts of galingale, 7-12 parts of pepper, 5-12 parts of cumin, 5-12 parts of kaempferiae, 5-12 parts of pichia pastoris, 3-9 parts of rhizoma nardostachyos, 4-12 parts of myrcia, 4-12 parts of citronella, 4-12 parts of vanilla, 4-12 parts of lysimachia, 5-12 parts of cardamom, 8-16 partsof anise, 8-14 parts of Sichuan peppercorn, 6-20 parts of tsaoko amomum fruit, and 6-14 parts of murraya paniculata. According to the invention, the freshness and fragrance of spices are retained, the spice has sweet and salty taste, is suitable for stewing meat, vegetables and cooked wheaten food, can also be mixed with other tastes such as peppery taste, solves the problems of easiness in greasiness and easiness in regurgitation of fresh and fragrant spices, reduces irritation to oral cavities and intestines and stomachs, is unique, soft and mellow in fresh, fragrant and sweet taste, has aftertaste in mouths and noses, and is beneficial to human health.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to fresh, sweet and fragrant spices. Background technique [0002] Chinese food is cooked in a variety of ways, such as frying, frying, pasting, cooking, frying, simmering, boiling, rinsing, boiling, stewing, simmering, warming, steaming, marinating, sauce, smoking, roasting, simmering, marinating, mixing, Baked etc. Using soup base to stew or boil food, such as pasta, vegetables and meat, is more delicious, not only has a long history, but also has formed rich regional characteristics over time. [0003] At present, the types of food made with soup base include hot pot, stewed dishes, rice noodles, noodles, etc. The mainstream umami taste of popular Chinese restaurants is salty, which is easy to remove the fishy smell of meat, and is the most widely accepted by the public. taste. However, the soup base of this taste is prone to greasy mouthfeel, and has greater irritation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/14
CPCA23L27/10A23L27/14A23V2002/00
Inventor 刘红民
Owner 刘红民
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