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Seasoning for fried strings and hot paste, and preparation method of seasoning

A technology of spicy paste and seasoning, which is applied in the field of food seasoning and its preparation, to achieve the effect of removing fishy and greasy taste, not easy to get angry, and long aftertaste

Inactive Publication Date: 2020-08-14
宁夏新东方技工学校有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is still a lot of room for improvement in terms of taste, taste, preservation of nutritional value, and the process of preparing and processing the fried skewers and spicy paste on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A seasoning for fried skewers and spicy paste, which comprises raw material composition A, raw material composition B and raw material composition C.

[0038] By weight, raw material composition A comprises: white wine 500g, Chinese prickly ash 250g, fine chili powder 1000g, white sesame 500g, peanut butter 400g, sesame paste 400g, cumin powder 500g, barbecue powder 500g, allspice powder 150g, chicken essence 250g, fragrant pepper 800g , 600g of sesame oil, 4000g of refined chicken oil, 5000g of salad oil, and 250g each of green onion, ginger, and garlic; raw material composition B includes: 30g star anise, 20g bay leaf, 20g grass fruit, 25g white cardamom, 25g fennel, 20g cinnamon bark, 10g of cloves, 8g of tangerine peel, 20g of nutmeg, 20g of yellow gardenia, 50g of kaempferia, 50g of Angelica dahurica, 20g of red cardamom, 50g of dill seed; raw material composition C includes: 500g of coriander, 500g of green onion, 500g of ginger, 500g of garlic, 500g of celery . ...

Embodiment 2

[0040] A seasoning for fried skewers and spicy paste, which comprises raw material composition A, raw material composition B and raw material composition C.

[0041] By weight, raw material composition A comprises: 400g white wine, 200g Chinese prickly ash, 800g fine chili powder, 400g white sesame, 300g peanut butter, 300g sesame paste, 400g cumin powder, 400g barbecue powder, 100g five-spice powder, 200g chicken essence, 600g fragrant pepper , 500g sesame oil, 3500g refined chicken oil, 4500g salad oil, and 200g green onion, ginger, and garlic; raw material composition B includes: 20g star anise, 10g bay leaf, 10g grass fruit, 20g white cardamom, 20g cumin, 10g cinnamon bark, 8g of cloves, 5g of tangerine peel, 10g of nutmeg, 10g of yellow gardenia, 40g of kaempferia, 40g of angelica, 10g of red cardamom, 40g of dill seed; raw material composition C includes: 400g of coriander, 400g of green onion, 400g of ginger, 400g of garlic, 400g of celery .

Embodiment 3

[0043] A seasoning for fried skewers and spicy paste, which comprises raw material composition A, raw material composition B and raw material composition C.

[0044] By weight, raw material composition A includes: 60g of white wine, 30g of Chinese prickly ash, 120g of fine chili powder, 60g of white sesame, 50g of peanut butter, 50g of sesame paste, 60g of cumin powder, 60g of barbecue powder, 20g of five-spice powder, 30g of chicken essence, and 90g of fragrant pepper , 80g sesame oil, 450g refined chicken oil, 550g salad oil, and 30g each of green onion, ginger, and garlic; raw material composition B includes: 4g star anise, 3g bay leaf, 3g grass fruit, 3g white cardamom, 3g cumin, 3g cinnamon bark, 1.5g of cloves, 1g of tangerine peel, 3g of nutmeg, 3g of yellow gardenia, 6g of kaempferia, 6g of angelica, 3g of red cardamom, 6g of dill seed; raw material composition C includes: 60g of coriander, 60g of green onion, 60g of ginger, 60g of garlic, celery 60g.

[0045] Each em...

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PUM

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Abstract

The invention discloses seasoning for fried strings and hot paste, and a preparation method of the seasoning. The seasoning contains a raw material composition A, a raw material composition B and a raw material composition C, wherein the raw material composition A contains Baijiu, Chinese prickly ash, fine chili powder, white sesame seeds, peanut butter, sesame seed paste, cumin powder, barbecue powder, five spice powder, chicken essence, allspice, scallions, ginger, garlic, sesame oil, refined chicken oil and salad oil; the raw material composition B contains star aniseeds, bay leaves, fructus tsaoko, amomum cardamomum, fennel fruits, Chinese cinnamon, cloves, dried orange peel, netmeg, yellow fructus gardeniae, rhizoma kaempferiae, radix angelicae, alpinia galanga fruits and AnethumgraveolensL seeds; and the raw material composition C contains coriander, scallions, fresh ginger, garlic and celery. The invention also provides the preparation method of the seasoning. Various natural Chinese herbal medicines and spice are adopted, and ingredients are healthy, so that people do not suffer from excessive internal heat easily after eating the seasoning, and the seasoning integrates nutrients and delicious taste, has potential of being deeply welcomed, and has quite high promotion value.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a seasoning for fried skewers and spicy paste and a preparation method thereof. Background technique [0002] Fried skewers and chili paste are popular snacks. Fried skewers are a snack made by deep-frying various ingredients, usually with various sauces to produce different tastes. One of them is also called fried skewers, also called Changyao fried, Leshan fried, and fried skewers. It is a local snack from Leshan. The form of fried skewers is similar to barbecue, the difference lies in the cooking method, fried skewers are fried. Fried skewers are generally made by selecting materials, slicing, skewering, marinating, frying, and seasoning. Among them, pickling is mainly used for meat dishes to remove the fishy smell; seasoning is to sprinkle salt, monosodium glutamate, five-spice powder and other condiments after cooking. Spicy paste is a famous snack in ...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10A23L27/105
Inventor 吴永杰
Owner 宁夏新东方技工学校有限公司
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