CN103141801A - Thick-gravy-stewing condiment - Google Patents
Thick-gravy-stewing condiment Download PDFInfo
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- CN103141801A CN103141801A CN201210556690XA CN201210556690A CN103141801A CN 103141801 A CN103141801 A CN 103141801A CN 201210556690X A CN201210556690X A CN 201210556690XA CN 201210556690 A CN201210556690 A CN 201210556690A CN 103141801 A CN103141801 A CN 103141801A
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- condiment
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Abstract
The invention provides thick-gravy-stewing condiment. The thick-gravy-stewing condiment comprises, by weight, 35 grams of liquorice, 10 grams of myrcia, 20 grams of cinnamon, 6.5 grams of amomum tsao-ko, 10 grams of tangerine peel, 10 grams of sand ginger slices, 5 grams of aniseeds, 5 grams of pepper, and 15 grams of white pepper. The thick-gravy-stewing condiment is suitable for stewing of meat food, such as squabs, intestines, chicken feet and chicken elbow bones and capable of meeting diversified requirements on food tastes. Food cooked with the thick-gravy-stewing condiment is fresh, scented, delicious, crisp, tender, and not greasy even eaten for a long time.
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 of 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: Radix Glycyrrhizae 35 grams, spiceleaf 10 grams, cassia bark 20 grams, tsaoko 6.5 grams, dried orange peel 10 grams, husky ginger splices 10 grams, aniseed 5 grams, Chinese prickly ash 5 grams, white pepper 15 grams.
Each component in 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 the stew in soy sauce of meat dish, as squab, intestines head, chicken claw, chicken elbow bone etc., can satisfy us and pursue for the diversification of taste of diet, dish with spices making of the present invention, 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: Radix Glycyrrhizae 35 grams, spiceleaf 10 grams, cassia bark 20 grams, tsaoko 6.5 grams, dried orange peel 10 grams, husky ginger splices 10 grams, aniseed 5 grams, Chinese prickly ash 5 grams, white pepper 15 grams.
Each component in 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: Radix Glycyrrhizae 35 grams, spiceleaf 10 grams, cassia bark 20 grams, tsaoko 6.5 grams, dried orange peel 10 grams, husky ginger splices 10 grams, aniseed 5 grams, Chinese prickly ash 5 grams, white pepper 15 grams.
2. stewed flavor according to claim 1, is characterized in that each component in 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 |
|---|---|---|---|
| CN201210556690XA CN103141801A (en) | 2012-12-20 | 2012-12-20 | Thick-gravy-stewing condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210556690XA CN103141801A (en) | 2012-12-20 | 2012-12-20 | Thick-gravy-stewing condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103141801A true CN103141801A (en) | 2013-06-12 |
Family
ID=48540360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210556690XA Pending CN103141801A (en) | 2012-12-20 | 2012-12-20 | Thick-gravy-stewing condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103141801A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082759A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Smoked and steamed and spiced chicken claws and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200888A (en) * | 1997-06-02 | 1998-12-09 | 张伟 | Thick-gravy material and preparation method therefor |
| CN1265284A (en) * | 2000-02-23 | 2000-09-06 | 刘祥光 | Gravy essence and its production process and usage |
| CN1484980A (en) * | 2002-09-25 | 2004-03-31 | 郑全英 | Gravy production method for processing meat product |
-
2012
- 2012-12-20 CN CN201210556690XA patent/CN103141801A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200888A (en) * | 1997-06-02 | 1998-12-09 | 张伟 | Thick-gravy material and preparation method therefor |
| CN1265284A (en) * | 2000-02-23 | 2000-09-06 | 刘祥光 | Gravy essence and its production process and usage |
| CN1484980A (en) * | 2002-09-25 | 2004-03-31 | 郑全英 | Gravy production method for processing meat product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082759A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Smoked and steamed and spiced chicken claws and preparation method thereof |
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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: 20130612 |