CN101449799A - Tingle and hot flavorings - Google Patents

Tingle and hot flavorings Download PDF

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Publication number
CN101449799A
CN101449799A CNA2008102307428A CN200810230742A CN101449799A CN 101449799 A CN101449799 A CN 101449799A CN A2008102307428 A CNA2008102307428 A CN A2008102307428A CN 200810230742 A CN200810230742 A CN 200810230742A CN 101449799 A CN101449799 A CN 101449799A
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CN
China
Prior art keywords
parts
spicy
chinese
flavoring
flavor
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Pending
Application number
CNA2008102307428A
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Chinese (zh)
Inventor
周大红
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周大红
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Application filed by 周大红 filed Critical 周大红
Priority to CNA2008102307428A priority Critical patent/CN101449799A/en
Publication of CN101449799A publication Critical patent/CN101449799A/en
Pending legal-status Critical Current

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Abstract

The invention provides spicy flavoring, which is prepared by following weight of compositions: 15-50 parts of chinese prickly ash, 15-50 parts of capsicum, 10-30 parts of white pepper, 6-15 parts of Chinese anise, 6-15 parts of common fennel, 6-15 parts of Villous Amomum Fruit, 6-15 parts of round cardamom, 6-15 parts of dahurian angelica root, 6-15 parts of dried orange peel, 6-15 parts of clove, 6-15 parts of long pepper, 6-15 parts of rhizoma galangae, 6-15 parts of nutmeg seeds, 6-15 parts of tsaoko fruit, 6-15 parts of Katsumada's galangal seeds, 3-12 parts of Cinnamomum Cassia Presl, 3-12 parts of dry ginger and 3-12 parts of ageratum. The spicy flavoring can be used for fried dish and braised soup, which is spicy, fresh and fragrant, and is suitable for people who like spicy taste, in addition, the flavoring has efficacy of fragrance, dampness-resolving, stomach-strengthening and digestion-promoting.

Description

A kind of tingle and hot flavorings
Technical field
The present invention relates to a kind of condiment, be specifically related to a kind of spicy bright fragrant tingle and hot flavorings.
Background technology
Condiment is widely known, particularly but is familiar with for the people who often cooks again, and condiment also is very common flavouring in the culinary art, and is along with the raising of people's living standard, also more and more higher to the requirement of condiment.Various flavouring in the market are various in style, all be common flavoring mostly, function ratio is more single, for example the condiment of spicy class mainly is spicy effect, but the fragrance outside spicy, delicate flavour and not obvious, its effect is not very good in use, mostly can only go out spicy taste by product, and its taste can't make the eater satisfied; And function singleness, other effect not except seasoning.
Summary of the invention
The purpose of this invention is to provide a kind of spicy bright fragrant tingle and hot flavorings, also have remove dampness by means of aromatics, the effect of stomach strengthening and digestion promoting.
For achieving the above object, the present invention is by the following technical solutions: a kind of tingle and hot flavorings is formed by the feedstock production of following parts by weight: 3~12 parts of 15~50 parts in Chinese prickly ash, 15~50 parts in capsicum, 10~30 parts of white peppers, 6~15 parts of Chinese anises, 6~15 parts of fennel seeds, 6~15 parts of fructus amomis, 6~15 parts of Amomum cardamomums, 6~15 parts of the roots of Dahurain angelica, 6~15 parts of dried orange peels, 6~15 parts of cloves, 6~15 parts of the Bi roots of grass, 6~15 parts of galangals, 6~15 parts of nutmegs, 6~15 parts of tsaokos, 6~15 parts in one's early teens, 3~12 parts of Chinese cassia trees, 3~12 parts of rhizoma zingiberis and wrinkled giant hyssops.
During preparation each composition is pulverized, wherein moist composition oven dry or dry after pulverize again, with each the composition mixing after pulverizing tingle and hot flavorings, add by individual taste during use.
Among the present invention, Chinese prickly ash, the strong aroma that tool is special, flavor is hot, numb, also has the effect that fragrance is good for the stomach; Capsicum, it is pungent to distinguish the flavor of, can improve a poor appetite, but appetite-stimulating indigestion-relieving; White pepper, it is pungent to distinguish the flavor of, fragrant odour, its fragrant smell can make us have a very good appetite, improve a poor appetite the effect that also has warming spleen and stomach for dispelling cold to be good for the stomach; Chinese anise, it is little sweet to distinguish the flavor of, and fragrance is strong, warming yang for dispelling cold; Fennel seeds, it is little sweet to distinguish the flavor of, and special fragrance, regulating qi-flowing for harmonizing stomach are arranged; Fructus amomi, gas fragrance is and strong, and flavor is hot, little hardship, and the effect of dampness elimination appetizing is arranged; Amomum cardamomum, gas fragrance, flavor is hot, cool, feasible hot air heating stomach; The root of Dahurain angelica, gas fragrance, flavor is hot; Dried orange peel, gas perfume (or spice), but regulating qi-flowing for strengthening spleen; Cloves gives off a strong fragrance, the peppery little fiber crops of distinguishing the flavor of; The Bi roots of grass has special fragrance, and it is pungent to distinguish the flavor of, warming spleen and stomach for dispelling cold; Galangal, gas fragrance, it is pungent to distinguish the flavor of, and can help digestion by warm stomach; Nutmeg, gas is fragrant and strong, the peppery and little hardship of distinguishing the flavor of, the effect that the therapeutic method to keep the adverse qi flowing downward is arranged, helps digestion; Tsaoko, gas perfume (or spice), it is pungent to distinguish the flavor of; In one's early teens, gas fragrance, it is pungent to distinguish the flavor of; Chinese cassia tree, gas fragrance, it is little sweet, pungent to distinguish the flavor of, and the effect of warming spleen and stomach is arranged; Chinese cassia tree, gas fragrance, it is little sweet, pungent to distinguish the flavor of, and the effect of warming spleen and stomach is arranged; Rhizoma zingiberis, it is pungent to distinguish the flavor of, and gas perfume (or spice) has the effect of warming spleen and stomach for dispelling cold; Wrinkled giant hyssop, gas delicate fragrance, lightly seasoned.Chinese prickly ash wherein, capsicum, white pepper play a part spicy, other composition is aided with strong fragrance, add again Chinese anise, fennel seeds, fructus amomi, Amomum cardamomum, dried orange peel, the Bi roots of grass, galangal, nutmeg, in one's early teens, the effect of loose cold warm stomach, the regulating qi-flowing for strengthening spleen of Chinese cassia tree and rhizoma zingiberis.Culinary arts such as this tingle and hot flavorings can be used for cooking, stew, the dish of cooking out after the use is spicy bright fragrant, the people who is fit to the preference spicy flavor uses, in addition, this condiment also have remove dampness by means of aromatics, the effect of stomach strengthening and digestion promoting.
The specific embodiment
Embodiment 1: 3 parts of 30 parts in Chinese prickly ash, 30 parts in capsicum, 15 parts of white peppers, 9 parts of Chinese anises, 9 parts of fennel seeds, 9 parts of fructus amomis, 6 parts of Amomum cardamomums, 6 parts of the roots of Dahurain angelica, 6 parts of dried orange peels, 6 parts of cloves, 6 parts of the Bi roots of grass, 6 parts of galangals, 6 parts of nutmegs, 6 parts of tsaokos, 6 parts in one's early teens, 3 parts of Chinese cassia trees, 3 parts of rhizoma zingiberis and wrinkled giant hyssops.
Embodiment 2: 7 parts of 15 parts in Chinese prickly ash, 50 parts in capsicum, 30 parts of white peppers, 15 parts of Chinese anises, 6 parts of fennel seeds, 6 parts of fructus amomis, 10 parts of Amomum cardamomums, 10 parts of the roots of Dahurain angelica, 10 parts of dried orange peels, 10 parts of cloves, 10 parts of the Bi roots of grass, 10 parts of galangals, 10 parts of nutmegs, 10 parts of tsaokos, 10 parts in one's early teens, 7 parts of Chinese cassia trees, 7 parts of rhizoma zingiberis and wrinkled giant hyssops.
Embodiment 3: 12 parts of 50 parts in Chinese prickly ash, 15 parts in capsicum, 10 parts of white peppers, 6 parts of Chinese anises, 15 parts of fennel seeds, 15 parts of fructus amomis, 15 parts of Amomum cardamomums, 15 parts of the roots of Dahurain angelica, 15 parts of dried orange peels, 15 parts of cloves, 15 parts of the Bi roots of grass, 15 parts of galangals, 15 parts of nutmegs, 15 parts of tsaokos, 15 parts in one's early teens, 12 parts of Chinese cassia trees, 12 parts of rhizoma zingiberis and wrinkled giant hyssops.
More than umber among each embodiment be weight portion.
More than each embodiment each composition is pulverized when preparing, wherein moist composition oven dry or dry after pulverize again, with each the composition mixing after pulverizing tingle and hot flavorings, add by individual taste during use, the people who is fit to the preference spicy flavor uses.

Claims (1)

1, a kind of tingle and hot flavorings is characterized in that being formed by the feedstock production of following parts by weight: 3~12 parts of 15~50 parts in Chinese prickly ash, 15~50 parts in capsicum, 10~30 parts of white peppers, 6~15 parts of Chinese anises, 6~15 parts of fennel seeds, 6~15 parts of fructus amomis, 6~15 parts of Amomum cardamomums, 6~15 parts of the roots of Dahurain angelica, 6~15 parts of dried orange peels, 6~15 parts of cloves, 6~15 parts of the Bi roots of grass, 6~15 parts of galangals, 6~15 parts of nutmegs, 6~15 parts of tsaokos, 6~15 parts in one's early teens, 3~12 parts of Chinese cassia trees, 3~12 parts of rhizoma zingiberis and wrinkled giant hyssops.
CNA2008102307428A 2008-11-05 2008-11-05 Tingle and hot flavorings Pending CN101449799A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2008102307428A CN101449799A (en) 2008-11-05 2008-11-05 Tingle and hot flavorings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2008102307428A CN101449799A (en) 2008-11-05 2008-11-05 Tingle and hot flavorings

Publications (1)

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CN101449799A true CN101449799A (en) 2009-06-10

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919798A (en) * 2012-11-05 2013-02-13 何忠海 Hot pot seasoning
CN102972733A (en) * 2012-11-29 2013-03-20 白国丰 Spice for glutinous rice dumplings and preparation method of spiece
CN102972732A (en) * 2012-11-28 2013-03-20 白国丰 Spice for stewing soup and preparation method thereof
CN105533620A (en) * 2015-12-23 2016-05-04 成都汇安捷伦科技有限公司 Hot pepper seasoning and production method thereof
CN106235252A (en) * 2016-07-27 2016-12-21 梁建 food seasoning
CN106880015A (en) * 2017-04-08 2017-06-23 蔚林生 Spices flavouring face and its preparation technology
CN107373591A (en) * 2017-07-17 2017-11-24 江苏永友食品科技有限公司 A kind of formula of spicy powder
CN108378337A (en) * 2018-02-27 2018-08-10 威海惠高生物科技有限公司 A kind of seasoning and method for making spicy seafood
CN109480258A (en) * 2018-12-26 2019-03-19 杨会明 The medical food condiment of digestion-promoting spleen-invigorating for culinary art
CN110477346A (en) * 2019-09-27 2019-11-22 湖南省嘉品嘉味生物科技有限公司 A kind of river taste flavouring and preparation method

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919798A (en) * 2012-11-05 2013-02-13 何忠海 Hot pot seasoning
CN102972732A (en) * 2012-11-28 2013-03-20 白国丰 Spice for stewing soup and preparation method thereof
CN102972733A (en) * 2012-11-29 2013-03-20 白国丰 Spice for glutinous rice dumplings and preparation method of spiece
CN105533620A (en) * 2015-12-23 2016-05-04 成都汇安捷伦科技有限公司 Hot pepper seasoning and production method thereof
CN106235252A (en) * 2016-07-27 2016-12-21 梁建 food seasoning
CN106880015A (en) * 2017-04-08 2017-06-23 蔚林生 Spices flavouring face and its preparation technology
CN107373591A (en) * 2017-07-17 2017-11-24 江苏永友食品科技有限公司 A kind of formula of spicy powder
CN108378337A (en) * 2018-02-27 2018-08-10 威海惠高生物科技有限公司 A kind of seasoning and method for making spicy seafood
CN109480258A (en) * 2018-12-26 2019-03-19 杨会明 The medical food condiment of digestion-promoting spleen-invigorating for culinary art
CN110477346A (en) * 2019-09-27 2019-11-22 湖南省嘉品嘉味生物科技有限公司 A kind of river taste flavouring and preparation method

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Effective date of abandoning: 20090610

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