CN103190591A - Strong-flavor spice - Google Patents

Strong-flavor spice Download PDF

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Publication number
CN103190591A
CN103190591A CN2012105409398A CN201210540939A CN103190591A CN 103190591 A CN103190591 A CN 103190591A CN 2012105409398 A CN2012105409398 A CN 2012105409398A CN 201210540939 A CN201210540939 A CN 201210540939A CN 103190591 A CN103190591 A CN 103190591A
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CN
China
Prior art keywords
parts
strong
flavor
spices
luzhou
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
Application number
CN2012105409398A
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Chinese (zh)
Inventor
黄宵
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to CN2012105409398A priority Critical patent/CN103190591A/en
Publication of CN103190591A publication Critical patent/CN103190591A/en
Pending legal-status Critical Current

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  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention provides a strong-flavor spice. The strong-flavor spice comprises, by weight, 3 parts of anise, 2 parts of cinnamon, 1 part of fennel, 2 parts of Chinese prickly ash, 3 parts of clove, 1 part of Xiangsha, 1 part of netmeg, 1 part of jave amonum fruit, 1 part of Xingeng, and 0.5 parts of myrcia. The strong-flavor spice is suitable for sausage, roast chicken, pot-stewed chicken and high-grade barbecue, has a wide application range and can satisfy popular tastes.

Description

A kind of Luzhou-flavor spices
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of Luzhou-flavor spices.
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 development of times, 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 Luzhou-flavor spices.The present invention is achieved by the following technical solutions:
A kind of Luzhou-flavor spices, weight portion is to it is characterized in that reaching separately by described perfume composition:
3 parts of anises, 2 parts of Chinese cassia trees, 1 part of fennel seeds, 2 parts in Chinese prickly ash, 3 parts of cloves, 1 part in fragrant sand, 1 part of nutmeg, 1 part in cardamom, 1 part of Xin Geng, 0.5 part of spiceleaf.
Each component in the described spices must fully be dried or dry, and every kind of independent crushing screening of raw material is deposited respectively.
Beneficial effect of the present invention is: Luzhou-flavor spices of the present invention is applicable to sausage, roast chicken, pot-stewed chicken and high-grade usefulness such as barbecue, and the scope of application is extensive, is fit to popular taste.
The specific embodiment
A kind of Luzhou-flavor spices, component reach separately, and weight portion is: 3 parts of anises, 2 parts of Chinese cassia trees, 1 part of fennel seeds, 2 parts in Chinese prickly ash, 3 parts of cloves, 1 part in fragrant sand, 1 part of nutmeg, 1 part in cardamom, 1 part of Xin Geng, 0.5 part of spiceleaf.
Each component in the spices must fully be dried or dry, and every kind of independent crushing screening of raw material is deposited respectively.

Claims (2)

1. Luzhou-flavor spices, it is characterized in that described perfume composition and separately weight portion be: anistree 3 parts, 2 parts of Chinese cassia trees, 1 part of fennel seeds, 2 parts in Chinese prickly ash, 3 parts of cloves, 1 part in fragrant sand, 1 part of nutmeg, 1 part in cardamom, 1 part of Xin Geng, 0.5 part of spiceleaf.
2. Luzhou-flavor spices according to claim 1 is characterized in that each component in the described spices must fully be dried or dry, and every kind of independent crushing screening of raw material is deposited respectively.
CN2012105409398A 2012-12-13 2012-12-13 Strong-flavor spice Pending CN103190591A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012105409398A CN103190591A (en) 2012-12-13 2012-12-13 Strong-flavor spice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012105409398A CN103190591A (en) 2012-12-13 2012-12-13 Strong-flavor spice

Publications (1)

Publication Number Publication Date
CN103190591A true CN103190591A (en) 2013-07-10

Family

ID=48713557

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012105409398A Pending CN103190591A (en) 2012-12-13 2012-12-13 Strong-flavor spice

Country Status (1)

Country Link
CN (1) CN103190591A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734768A (en) * 2014-01-05 2014-04-23 李飞 Eight-flavor and fragrantly-marinated pig trotter and preparation method thereof
CN105166826A (en) * 2015-10-21 2015-12-23 陈建刚 Barbecue condiment formula

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0315356B2 (en) * 1981-12-03 1991-02-28 Xerox Corp
CN1132038A (en) * 1995-11-23 1996-10-02 吕大谷 Flavouring for cooking meat foodstuff and its prodn. method
KR0181217B1 (en) * 1995-03-16 1999-02-01 김영대 Method for preparing sauce
JP3015356B1 (en) * 1998-11-16 2000-03-06 株式会社ハビック Pepper with herbs

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0315356B2 (en) * 1981-12-03 1991-02-28 Xerox Corp
KR0181217B1 (en) * 1995-03-16 1999-02-01 김영대 Method for preparing sauce
CN1132038A (en) * 1995-11-23 1996-10-02 吕大谷 Flavouring for cooking meat foodstuff and its prodn. method
JP3015356B1 (en) * 1998-11-16 2000-03-06 株式会社ハビック Pepper with herbs

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
刘静，等: "《食品配方设计7步》", 31 August 2007, 化学工业出版社, article "十三香调料的类型及使用：（1）辛温型", pages: 97 - 3,5 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734768A (en) * 2014-01-05 2014-04-23 李飞 Eight-flavor and fragrantly-marinated pig trotter and preparation method thereof
CN103734768B (en) * 2014-01-05 2015-08-19 李飞 Fragrant halogen pig's feet of eight tastes and preparation method thereof
CN105166826A (en) * 2015-10-21 2015-12-23 陈建刚 Barbecue condiment formula

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C10 Entry into substantive examination
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C02 Deemed withdrawal of patent application after publication (patent law 2001)
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Application publication date: 20130710