CN102960676A - Vegetable seasoning - Google Patents
Vegetable seasoning Download PDFInfo
- Publication number
- CN102960676A CN102960676A CN2012105227258A CN201210522725A CN102960676A CN 102960676 A CN102960676 A CN 102960676A CN 2012105227258 A CN2012105227258 A CN 2012105227258A CN 201210522725 A CN201210522725 A CN 201210522725A CN 102960676 A CN102960676 A CN 102960676A
- Authority
- CN
- China
- Prior art keywords
- parts
- vegetable
- seasoning
- ingredients
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of seasonings and particularly relates to a seasoning added with vegetable powders. A vegetable seasoning is characterized by comprising the following ingredients according to parts by weight: 35-50 parts of vegetable ingredients, 15-20 parts of peppers, 15-20 parts of aniseeds, 2-5 parts of ginger powders, 3-10 parts of fennels, 3-5 parts of edible salt, 1-5 parts of cortex cinnamomi, 1-5 parts of amomum kravanh and 5-10 parts of red chilli powders, wherein the ingredients are mixed to be prepared according to the parts by weight. According to the vegetable seasoning, the nutrition of cooked foods is improved, multiple vegetable ingredients are added, the nutritional ingredients of the product are added, and the cooking and seasoning effects are excellent; and the vegetable seasoning is suitable for cooking dishes, cooking soups and the like.
Description
Technical field
The invention belongs to the flavouring technical field, be specifically related to a kind of flavouring that adds vegetable powder.Background technology
Flavouring refers to increase the color of dish, promotes appetite, is of value to the accesary foods of health.Its major function is to promote the vegetable quality, satisfies consumer's sense organ needs, thereby stimulates appetite, and promotes health.Along with improving constantly of people's living standard, people are more and more higher to the product look requirement of dish, when pursuing color, smell and taste, more pay attention to its nutritive value.Therefore the emerging flavouring of various employing different materials constantly appears on the market.
Summary of the invention
Defective in view of prior art exists the objective of the invention is to provide a kind of nutritious, adds the condiment of various vegetables.
For achieving the above object, technical scheme of the present invention is:
A kind of vegetables flavouring, it is characterized in that: 35 parts-50 parts of vegetable constituents: 15 parts-20 parts in Chinese prickly ash, 15 parts-20 parts of aniseed, 2 parts-5 parts in ginger powder, 3 parts-10 parts in fennel, 3 parts-5 parts of salt, 1 part-5 parts of Chinese cassia trees, 1 part-5 parts in cardamom, 5 parts-10 parts of Paprikas, mentioned component is according to the parts by weight mixed preparing.
Described vegetable constituent comprises carrot, caraway, celery, green onion, spinach, peppermint.
The present invention has added the various vegetables composition in order to increase the nutrition of dish, increases the nutritional labeling of this product, and its Cooking Seasoning effect is excellent, is fit to dish-cooking, the uses such as Baoshang.
The specific embodiment
Further specify technical scheme of the present invention below in conjunction with specific embodiment.
Embodiment: a kind of vegetables flavouring is characterized in that: 35 parts of vegetable constituents: 15 parts in Chinese prickly ash, and 15 parts of aniseed, 2 parts in ginger powder, 3 parts in fennel, 3 parts of salt, 1 part of Chinese cassia tree, 1 part in cardamom, 5 parts of Paprikas, mentioned component is according to the parts by weight mixed preparing.
Embodiment: a kind of vegetables flavouring is characterized in that: 50 parts of vegetable constituents: 20 parts in Chinese prickly ash, and 20 parts of aniseed, 5 parts in ginger powder, 10 parts in fennel, 5 parts of salt, 5 parts of Chinese cassia trees, 5 parts in cardamom, 10 parts of Paprikas, mentioned component is according to the parts by weight mixed preparing.
Embodiment: a kind of vegetables flavouring is characterized in that: 40 parts of vegetable constituents: 16 parts in Chinese prickly ash, and 17 parts of aniseed, 3 parts in ginger powder, 6 parts in fennel, 4 parts of salt, 3 parts of Chinese cassia trees, 2 parts in cardamom, 8 parts of Paprikas, mentioned component is according to the parts by weight mixed preparing.
Claims (2)
1. vegetables flavouring, it is characterized in that: 35 parts-50 parts of vegetable constituents: 15 parts-20 parts in Chinese prickly ash, 15 parts-20 parts of aniseed, 2 parts-5 parts in ginger powder, 3 parts-10 parts in fennel, 3 parts-5 parts of salt, 1 part-5 parts of Chinese cassia trees, 1 part-5 parts in cardamom, 5 parts-10 parts of Paprikas, mentioned component is according to the parts by weight mixed preparing.
2. a kind of vegetables flavouring according to claim 1, it is characterized in that: described vegetable constituent comprises carrot, caraway, celery, green onion, spinach, peppermint.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105227258A CN102960676A (en) | 2012-12-08 | 2012-12-08 | Vegetable seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105227258A CN102960676A (en) | 2012-12-08 | 2012-12-08 | Vegetable seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960676A true CN102960676A (en) | 2013-03-13 |
Family
ID=47791332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105227258A Pending CN102960676A (en) | 2012-12-08 | 2012-12-08 | Vegetable seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102960676A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307439A (en) * | 2016-08-19 | 2017-01-11 | 天津春发生物科技集团有限公司 | Seasonal-vegetable-flavor water-soluble seasoning powder and preparation method thereof |
| CN107927697A (en) * | 2017-11-28 | 2018-04-20 | 泰州顶润食品有限公司 | A kind of vegetables mixed powder and preparation method thereof |
-
2012
- 2012-12-08 CN CN2012105227258A patent/CN102960676A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307439A (en) * | 2016-08-19 | 2017-01-11 | 天津春发生物科技集团有限公司 | Seasonal-vegetable-flavor water-soluble seasoning powder and preparation method thereof |
| CN107927697A (en) * | 2017-11-28 | 2018-04-20 | 泰州顶润食品有限公司 | A kind of vegetables mixed powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102960678A (en) | Natural seasoning | |
| CN104323204A (en) | Concentrated-fragrance dipping seasoning sauce and preparation method thereof | |
| CN102960677A (en) | Preparation method of vegetable seasoning | |
| CN103766860A (en) | Spicy mutton sauce and processing method thereof | |
| JP2012019780A (en) | Hot sesame oil with ingredients and production method of the same | |
| CN103859347A (en) | Saucing material and preparation method thereof | |
| CN104920926A (en) | Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof | |
| CN102960676A (en) | Vegetable seasoning | |
| CN103621950A (en) | Hot and spicy sauced kohlrabies and preparation method thereof | |
| KR101539897B1 (en) | Soy sauce and the manufacture Method | |
| CN103859346A (en) | Saucing material and preparation method thereof | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN102450627A (en) | Manufacture method for golden mushroom sauce | |
| CN104473016A (en) | Instant porridge for lowering blood sugar and blood pressure and preparation method of instant porridge | |
| CN102987314A (en) | Condiment | |
| CN103976197A (en) | Manufacturing method of instant nutrition rice and vegetable roll | |
| CN103355626A (en) | Liquid seasoning for mixing | |
| CN103798707A (en) | Liquid noodle-mixing seasoning | |
| CN103689322A (en) | Delicious fried vegetable flour | |
| CN105433153A (en) | Borscht material | |
| CN103653014A (en) | Tea-oil-fried cock and preparation method thereof | |
| KR101425153B1 (en) | Manufacturing method for kimchi containing multivitamin and kimchi thereof | |
| CN106858313A (en) | A kind of colorful nutrition hand-pulled noodles | |
| CN109043460A (en) | A kind of vegetables flavouring | |
| CN105211802A (en) | A kind of eight treasures (choice ingredients of certain special dishes) capsicum paste dish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130313 |