CN103039934A - Bittern spice - Google Patents
Bittern spice Download PDFInfo
- Publication number
- CN103039934A CN103039934A CN2012105563070A CN201210556307A CN103039934A CN 103039934 A CN103039934 A CN 103039934A CN 2012105563070 A CN2012105563070 A CN 2012105563070A CN 201210556307 A CN201210556307 A CN 201210556307A CN 103039934 A CN103039934 A CN 103039934A
- Authority
- CN
- China
- Prior art keywords
- grams
- gram
- bittern
- spice
- ginger
- 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a bittern spice, and the bittern spice provided by the invention is suitable for marinating pork tripe, ox tripe, beef, chicken, duck, bean products and the like. The bittern spice can satisfy the pursuit of the diversification of food tastes, and dishes cooked with the bittern spice are fresh and delicious, crisp and tender, and cannot be greasy after long-time eating.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of stewed flavor.
Background technology
Spices refers to that mainly pepper, cloves, nutmeg, Chinese cassia tree etc. have the tropical plants of aromatic odor or anti-corrosion function, has pleasant aromatic odor, can be used for compound or the mixture of preparing essence.Fragrance applications in cuisines, there has been the history in thousands of years in China.Along with the development in epoch, how we use common spices and modulate our desirable taste for the also more and more polynary change of pursuit of taste of diet, satisfy the one family for the hobby of different tastes, become the problem that many housewifves face.
Summary of the invention
The invention provides a kind of stewed flavor.The present invention is achieved by the following technical solutions:
Stewed flavor, described perfume composition reach separately, and weight is: anistree, husky ginger, tsaoko, each 25 gram of dried orange peel, cassia bark, each 15 gram of Radix Codonopsis, Chinese prickly ash, murraya paniculataJack, matrimony vine, fructus amomi, each 20 gram of longan that shell, Radix Glycyrrhizae 40 grams, 1 of Momordica grosvenori, 2 of gekkos, cloves 5 grams, black pepper grain 40 grams, 10 of spiceleafs, American ginseng 30 grams, red date 50 gram, bright southern ginger 50 grams, fennel seeds, galingal, lemon-grass, kaempferia galamga, each 10 gram in one's early teens.
Each component in the spices is mixed, in the gauze bag of packing into, tighten sack, be used for modulation halogen soup.
Beneficial effect of the present invention is: stewed flavor of the present invention is applicable to stew in soy sauce pork tripe, tripe, beef, chicken, duck, bean product etc., can satisfy us and pursue for the diversification of taste of diet, with the dish that spices of the present invention is made, bright fragrant good to eat, crisp tender suitable, eat for a long time oiliness.
The specific embodiment
Stewed flavor, component reach separately, and weight is: anistree, husky ginger, tsaoko, each 25 gram of dried orange peel, cassia bark, each 15 gram of Radix Codonopsis, Chinese prickly ash, murraya paniculataJack, matrimony vine, fructus amomi, each 20 gram of longan that shell, Radix Glycyrrhizae 40 grams, 1 of Momordica grosvenori, 2 of gekkos, cloves 5 grams, black pepper grain 40 grams, 10 of spiceleafs, American ginseng 30 grams, red date 50 gram, bright southern ginger 50 grams, fennel seeds, galingal, lemon-grass, kaempferia galamga, each 10 gram in one's early teens.
Each component in the spices is mixed, in the gauze bag of packing into, tighten sack, be used for modulation halogen soup.
Claims (2)
1. stewed flavor, it is characterized in that described perfume composition and separately weight be: anistree, husky ginger, tsaoko, each 25 gram of dried orange peel, cassia bark, each 15 gram of Radix Codonopsis, Chinese prickly ash, murraya paniculataJack, matrimony vine, fructus amomi, each 20 gram of longan that shell, Radix Glycyrrhizae 40 grams, 1 of Momordica grosvenori, 2 of gekkos, cloves 5 grams, black pepper grain 40 grams, 10 of spiceleafs, American ginseng 30 grams, red date 50 gram, bright southern ginger 50 grams, fennel seeds, galingal, lemon-grass, kaempferia galamga, each 10 gram in one's early teens.
2. stewed flavor according to claim 1 is characterized in that each component in the spices is mixed, and in the gauze bag of packing into, tightens sack, is used for modulation halogen soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105563070A CN103039934A (en) | 2012-12-20 | 2012-12-20 | Bittern spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105563070A CN103039934A (en) | 2012-12-20 | 2012-12-20 | Bittern spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039934A true CN103039934A (en) | 2013-04-17 |
Family
ID=48052979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105563070A Pending CN103039934A (en) | 2012-12-20 | 2012-12-20 | Bittern spice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103039934A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202465A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Pot-stewed leisure pleurotus eryngii processing technology |
| CN103750251A (en) * | 2013-12-18 | 2014-04-30 | 马飞 | Seasoning for marinated pig's tripe and preparation method thereof |
| CN104187900A (en) * | 2014-08-09 | 2014-12-10 | 陈振西 | Health soup and making method thereof |
| CN105533622A (en) * | 2016-01-07 | 2016-05-04 | 安徽省圆梦新能源科技有限公司 | Pot-stewed food formula |
| CN106261824A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
| CN106262645A (en) * | 2016-08-19 | 2017-01-04 | 陈朝辉 | A kind of clearing away heat and eliminating dampness fricassee flavoring agent |
| CN106262650A (en) * | 2016-08-19 | 2017-01-04 | 陈朝辉 | A kind of nourishing fricassee flavoring agent |
| CN108936532A (en) * | 2017-05-18 | 2018-12-07 | 湖南乡乡嘴食品有限公司 | A kind of halogen dried bean curd brine formula |
| CN111374293A (en) * | 2020-04-14 | 2020-07-07 | 海南玎缘宝玉石有限公司 | Preparation method of marinated product with good mouthfeel and effects of nourishing blood and tonifying qi |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
| CN1484980A (en) * | 2002-09-25 | 2004-03-31 | 郑全英 | Gravy production method for processing meat product |
| US20050058733A1 (en) * | 2001-07-31 | 2005-03-17 | Daicho Kikaku Incorporated Company | Health food products |
| CN1596746A (en) * | 2004-08-13 | 2005-03-23 | 哈尔滨泛亚食品机械有限公司 | Fresh egg pickling and smoking method |
| CN101313741A (en) * | 2007-06-01 | 2008-12-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
-
2012
- 2012-12-20 CN CN2012105563070A patent/CN103039934A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050058733A1 (en) * | 2001-07-31 | 2005-03-17 | Daicho Kikaku Incorporated Company | Health food products |
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
| CN1484980A (en) * | 2002-09-25 | 2004-03-31 | 郑全英 | Gravy production method for processing meat product |
| CN1596746A (en) * | 2004-08-13 | 2005-03-23 | 哈尔滨泛亚食品机械有限公司 | Fresh egg pickling and smoking method |
| CN101313741A (en) * | 2007-06-01 | 2008-12-03 | 顾安蓓 | Method of preparing novel composite aromatic condiment |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202465A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Pot-stewed leisure pleurotus eryngii processing technology |
| CN103202465B (en) * | 2013-04-25 | 2014-08-06 | 西华大学 | Pot-stewed leisure pleurotus eryngii processing technology |
| CN103750251A (en) * | 2013-12-18 | 2014-04-30 | 马飞 | Seasoning for marinated pig's tripe and preparation method thereof |
| CN104187900A (en) * | 2014-08-09 | 2014-12-10 | 陈振西 | Health soup and making method thereof |
| CN105533622A (en) * | 2016-01-07 | 2016-05-04 | 安徽省圆梦新能源科技有限公司 | Pot-stewed food formula |
| CN106261824A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
| CN106262645A (en) * | 2016-08-19 | 2017-01-04 | 陈朝辉 | A kind of clearing away heat and eliminating dampness fricassee flavoring agent |
| CN106262650A (en) * | 2016-08-19 | 2017-01-04 | 陈朝辉 | A kind of nourishing fricassee flavoring agent |
| CN108936532A (en) * | 2017-05-18 | 2018-12-07 | 湖南乡乡嘴食品有限公司 | A kind of halogen dried bean curd brine formula |
| CN111374293A (en) * | 2020-04-14 | 2020-07-07 | 海南玎缘宝玉石有限公司 | Preparation method of marinated product with good mouthfeel and effects of nourishing blood and tonifying qi |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039934A (en) | Bittern spice | |
| CN103876096A (en) | Brine material formula | |
| CN103141800A (en) | Thick-gravy-stewing condiment | |
| CN103141866A (en) | Marinated meat recipe | |
| CN103652775A (en) | Marinating material formula | |
| CN102429195A (en) | Complex seasoning capable of removing fishy smell and flavouring | |
| CN103141802A (en) | Chaozhou-Shantou region marinated cooking spice formula | |
| CN102258184A (en) | Bakuteh braised sirloin seasoning powder capable of reinforcing bottom taste | |
| CN103099171A (en) | Formula of braised pork | |
| CN107125691A (en) | A kind of halogen material and the method using the halogen material marinated food | |
| Lee et al. | Development of dduk-galbi added with ripened Korean cabbage kimchi | |
| CN103099176A (en) | Stewed meat recipe | |
| CN103519114A (en) | Meat stewing material with mixed natural perfume | |
| CN100391364C (en) | Flavouring spicery | |
| CN103039933A (en) | Formula of seafood marinating spice | |
| CN102630920A (en) | Preparation method of mushroom essence seasoning and seasoning prepared by adopting preparation method | |
| CN103099172A (en) | Formula of marinated dish | |
| CN103099173A (en) | Recipe spice | |
| CN104738492A (en) | Curry powder preparation recipe | |
| CN110839831A (en) | Method for processing sauced meat | |
| CN103876090A (en) | Curry powder | |
| CN103039932A (en) | Spiced marinating spice | |
| CN103535677B (en) | Seasoning powder mixed with natural flavoring essences | |
| CN102715489A (en) | Marinated meat flavoring powder capable for enhancing cooking taste and preparation method of same | |
| CN102669619B (en) | Western style spiced beef bone flavoring powder capable of enhancing cooking flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130417 |