CN103190597A - Pork flavoring powder for enhancing cooking flavor - Google Patents
Pork flavoring powder for enhancing cooking flavor Download PDFInfo
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- CN103190597A CN103190597A CN2013101344581A CN201310134458A CN103190597A CN 103190597 A CN103190597 A CN 103190597A CN 2013101344581 A CN2013101344581 A CN 2013101344581A CN 201310134458 A CN201310134458 A CN 201310134458A CN 103190597 A CN103190597 A CN 103190597A
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- flavoring
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Abstract
The invention relates to pork flavoring powder for enhancing cooking flavor. The pork flavoring powder comprises the following components in parts by weight: 4-7 parts of pork powder, 3-4 parts of table salt and 10-12 parts of mixed spicy flavoring, The mixed spicy flavoring is one or the mixture of two selected from angelica sinensis powder, angelica powder, aniseed powder, licorice powder, powdered cinnamon, garlic powder, white pepper powder, coriander powder, onion powder, cumin powder and ginger powder. According to the invention, previously simple compounded spicery powder is improved into compounded mouthfeel-type spicery composite flavoring powder, so that aroma and fragrant flavor properties and full-bodied mouthfeel of the stewed chicken are enhanced. The flavoring powder can serve as an excellent base material so as to be widely applied to fields of flavors for leisure pot food and instant noodles and the like.
Description
Technical field
The invention belongs to food technology field, especially relate to a kind of pork toppings that strengthen cooking flavor.
Background technology
At present, people adopt composite spice to carry out the cooking of food mostly, and its advantage is that material requested is equipped with complete, fixed ratio, and the various and unique flavor of fragrance brings great convenience for people's the cooking.But traditional composite spice only comprises cooking materials commonly used such as pepper, Jiang Fen, and insufficient fragrance, taste are dense inadequately, and end flavor is little, can not satisfy people to the requirement of food.Therefore, the invention provides a kind of pork toppings that strengthen cooking flavor, its odor characteristic is good, and mouthfeel is true to nature.
Summary of the invention
The purpose of this invention is to provide a kind of pork toppings that strengthen cooking flavor, its odor characteristic is good, and mouthfeel is true to nature.
The technical solution used in the present invention is:
A kind of pork toppings that strengthen cooking flavor, the component that comprises following parts by weight: powder of pork 4-7 part, salt 3-4 part and mix aromatic seasoning 10-12 part, described mixing aromatic seasoning are one or more the mixtures of angelica powder, root of Dahurain angelica powder, anise powder, licorice powder, ground cinnamon, garlic powder, white pepper powder, coriander powder, onion powder, fennel seeds powder or Jiang Fenzhong.
Preferably, the component of these pork toppings also comprises 2～4 parts of powdered beefs, 4～6 parts of powdered soys.
More preferably, the component of these pork toppings also comprises 4～6 parts of bovine bone powders, 0.5～1.5 part of sodium glutamate.
Preferably, described mixing aromatic seasoning is made up of 2 parts of angelica powders, 3 parts of anise powder, 1 part of licorice powder, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powders and 1 part of ginger powder.
Preferably, described mixing aromatic seasoning is made up of 2 parts of root of Dahurain angelica powder, 1 part of anise powder, 1 part of ground cinnamon, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powders, 2 parts of fennel seeds powder and 1 part of ginger powder.
Preferably, described mixing aromatic seasoning is by 1 part of angelica powder, 1 part of licorice powder, and 1 part of ground cinnamon, 2 parts of garlic powder, 1 part of coriander powder, 3 parts of fennel seeds powder and 2 parts of ginger powder are formed.
Mentioned component all can directly be bought from the market and obtain among the present invention.Perhaps be prepared by a conventional method to obtain, powder of pork as described, powdered beef, bovine bone powder can be respectively with take off bone pork, take off bone in beef, ox bone is processed into Powdered according to conventional method and make.
Advantage of the present invention and effect: simple composite condiment powder in the past is modified into the compound toppings of composite mouthfeel type spice, thereby has strengthened its fragrance fragrance characteristic and strong mouthfeel.The end taste substance that these toppings can be used as high-quality is widely used in fields such as leisure pot foods, condiment for instant noodles.
The specific embodiment
In order to understand the present invention, the invention will be further described below by specific embodiment.
Embodiment 1
Get powder of pork by weight and place container for 7 parts, add 3 parts of salt, add again by 2 parts of angelica powders, 3 parts of anise powder, 1 part of licorice powder, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powders and 1 part of mixing aromatic seasoning that the ginger powder is formed, after mixing, the pork toppings that obtain, its odor characteristic is good, and mouthfeel is true to nature.
Embodiment 2
Get 4 parts of powder of pork and powdered beef by weight and place container for 3 parts, add 3 parts of salt, 5 parts of powdered soys, add again by 2 parts of root of Dahurain angelica powder, 1 part of anise powder, 1 part of ground cinnamon, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powders, 2 parts of fennel seeds powder and 1 part of mixing aromatic seasoning that the ginger powder is formed, after mixing, the pork toppings that obtain, its odor characteristic is good, and mouthfeel is true to nature.
Embodiment 3
Get 7 parts of powder of pork, 3 parts of powdered beefs and bovine bone powder by weight and place container for 5 parts, add 1 part of sodium glutamate, 3 parts of salt, 5 parts of powdered soys add by 1 part of angelica powder 1 part of licorice powder again, 1 part of ground cinnamon, 2 parts of garlic powder, 1 part of coriander powder, 3 parts of fennel seeds powder and 2 parts of mixing aromatic seasonings that the ginger powder is formed, after mixing, the pork toppings that obtain, its odor characteristic is good, and mouthfeel is true to nature.
The present invention is not limited to above-mentioned preferred forms, and other any identical with the present invention or akin products that anyone draws under enlightenment of the present invention all drop on protection scope of the present invention.
Claims (6)
1. one kind strengthens the pork toppings that the cooking is distinguished the flavor of, it is characterized in that: these pork toppings comprise the component of following parts by weight: powder of pork 4-7 part, salt 3-4 part and mix aromatic seasoning 10-12 part, described mixing aromatic seasoning are one or more the mixtures of angelica powder, root of Dahurain angelica powder, anise powder, licorice powder, ground cinnamon, garlic powder, white pepper powder, coriander powder, onion powder, fennel seeds powder or Jiang Fenzhong.
2. according to the described a kind of pork toppings that strengthen cooking flavor of claim 1, it is characterized in that: the component of these pork toppings also comprises 2～4 parts of powdered beefs, 4～6 parts of powdered soys.
3. according to claim 1 or 2 described a kind of pork toppings that strengthen cooking flavor, it is characterized in that: the component of these pork toppings also comprises 4～6 parts of bovine bone powders, 0.5～1.5 part of sodium glutamate.
4. according to each described a kind of pork toppings that strengthen cooking flavor of claim 1-3, it is characterized in that: described mixing aromatic seasoning is made up of 2 parts of angelica powders, 3 parts of anise powder, 1 part of licorice powder, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powders and 1 part of ginger powder.
5. according to each described a kind of pork toppings that strengthen cooking flavor of claim 1-3, it is characterized in that: described mixing aromatic seasoning is made up of 2 parts of root of Dahurain angelica powder, 1 part of anise powder, 1 part of ground cinnamon, 2 parts of garlic powder, 1 part of white pepper powder, 2 parts of onion powders, 2 parts of fennel seeds powder and 1 part of ginger powder.
6. according to each described a kind of pork toppings that strengthen cooking flavor of claim 1-3, it is characterized in that: described mixing aromatic seasoning is by 1 part of angelica powder, 1 part of licorice powder, 1 part of ground cinnamon, 2 parts of garlic powder, 1 part of coriander powder, 3 parts of fennel seeds powder and 2 parts of ginger powder are formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101344581A CN103190597A (en) | 2013-04-17 | 2013-04-17 | Pork flavoring powder for enhancing cooking flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101344581A CN103190597A (en) | 2013-04-17 | 2013-04-17 | Pork flavoring powder for enhancing cooking flavor |
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| CN103190597A true CN103190597A (en) | 2013-07-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013101344581A Pending CN103190597A (en) | 2013-04-17 | 2013-04-17 | Pork flavoring powder for enhancing cooking flavor |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584051A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of soothing nerves, improving eyesight, nourishing yin and supplementing blood |
| CN103919098A (en) * | 2014-04-28 | 2014-07-16 | 天津春宇食品配料有限公司 | Bouilli seasoning powder for enhancing cooking flavor |
| CN104207075A (en) * | 2014-09-16 | 2014-12-17 | 广东东阳光药业有限公司 | Instant noodle seasoning powder and preparation method thereof |
| CN107373592A (en) * | 2017-07-21 | 2017-11-24 | 韩效忠 | A kind of flavor preparation, sesame paste, black sesame powder and preparation method thereof |
| CN112137057A (en) * | 2020-09-17 | 2020-12-29 | 苏州闻达食品配料有限公司 | Pork-flavor soup powder seasoning and using method thereof |
| CN113412924A (en) * | 2021-06-09 | 2021-09-21 | 湖南国湘食品有限公司 | Production equipment and preparation method of composite seasoning powder |
| CN113841866A (en) * | 2021-09-29 | 2021-12-28 | 广州奥桑味精食品有限公司 | Composite seasoning composition, application thereof and method for preparing composite seasoning sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669620A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Sparerib powder condiment and preparation method thereof |
| CN102715483A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Chicken flavoring powder capable of enhancing cooking flavor and preparation method of same |
| CN102715489A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Marinated meat flavoring powder capable for enhancing cooking taste and preparation method of same |
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2013
- 2013-04-17 CN CN2013101344581A patent/CN103190597A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669620A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Sparerib powder condiment and preparation method thereof |
| CN102715483A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Chicken flavoring powder capable of enhancing cooking flavor and preparation method of same |
| CN102715489A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Marinated meat flavoring powder capable for enhancing cooking taste and preparation method of same |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584051A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of soothing nerves, improving eyesight, nourishing yin and supplementing blood |
| CN103919098A (en) * | 2014-04-28 | 2014-07-16 | 天津春宇食品配料有限公司 | Bouilli seasoning powder for enhancing cooking flavor |
| CN104207075A (en) * | 2014-09-16 | 2014-12-17 | 广东东阳光药业有限公司 | Instant noodle seasoning powder and preparation method thereof |
| CN104207075B (en) * | 2014-09-16 | 2016-04-20 | 广东东阳光药业有限公司 | A kind of instant noodles seasoning powder and preparation method thereof |
| CN107373592A (en) * | 2017-07-21 | 2017-11-24 | 韩效忠 | A kind of flavor preparation, sesame paste, black sesame powder and preparation method thereof |
| CN112137057A (en) * | 2020-09-17 | 2020-12-29 | 苏州闻达食品配料有限公司 | Pork-flavor soup powder seasoning and using method thereof |
| CN113412924A (en) * | 2021-06-09 | 2021-09-21 | 湖南国湘食品有限公司 | Production equipment and preparation method of composite seasoning powder |
| CN113841866A (en) * | 2021-09-29 | 2021-12-28 | 广州奥桑味精食品有限公司 | Composite seasoning composition, application thereof and method for preparing composite seasoning sauce |
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Application publication date: 20130710 |