CN103263003A - Seasoning - Google Patents
Seasoning Download PDFInfo
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- CN103263003A CN103263003A CN2013101908103A CN201310190810A CN103263003A CN 103263003 A CN103263003 A CN 103263003A CN 2013101908103 A CN2013101908103 A CN 2013101908103A CN 201310190810 A CN201310190810 A CN 201310190810A CN 103263003 A CN103263003 A CN 103263003A
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- parts
- sauce
- flavouring
- seasoning
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Abstract
The invention discloses a seasoning which consists of the following components in parts by weight: 9-9.8 parts of gastrodia elata, 5-6 parts of codonopsis pilosula, 4-6 parts of soybean sauce, 7-7.5 parts of barbeque sauce, 4-7 parts of hoisin sauce, 1-7 parts of raw powder and 2-4 parts of cinnamon. The components of the seasoning are natural and non-toxic, and the seasoning is good in effect and beneficial to health.
Description
Technical field
The present invention relates to a kind of flavouring.
Background technology
A lot of flavouring salinities and food additives too high levels are brought injury easily to health and the blood pressure of blood vessel.
Summary of the invention
Goal of the invention: the present invention provides a kind of flavouring in order to solve the deficiencies in the prior art.
Technical scheme: a kind of flavouring, described flavouring is made up of the each component of following parts by weight: rhizoma Gastrodiae 9-9.8 part, Radix Codonopsis 5-6 part, soy sauce 4-6 part, barbeque sauce 7-7.5 part, hoisin sauce 4-7 part, fecula 1-7 part, cassia bark 2-4 part.
Described flavouring is made up of the each component of following parts by weight: 9.5 parts in rhizoma Gastrodiae, 5.5 parts of Radix Codonopsis, 5 parts in soy sauce, 7.2 parts of barbeque sauce, 6 parts of hoisin sauces, 5 parts of fecula, 3 parts on cassia bark.
Beneficial effect: the present invention compares with existing technology, component Nantural non-toxic element, and also effective, good for health.
The specific embodiment
The present invention will be described in detail below in conjunction with specific embodiment.
Specific embodiment:
Embodiment 1:
A kind of flavouring is made up of the each component of following parts by weight: 9 parts in rhizoma Gastrodiae, 5 parts of Radix Codonopsis, 4 parts in soy sauce, 7 parts of barbeque sauce, 4 parts of hoisin sauces, 1 part of fecula, 2 parts on cassia bark.
Embodiment 2:
A kind of flavouring is made up of the each component of following parts by weight: 9.8 parts in rhizoma Gastrodiae, 6 parts of Radix Codonopsis, 6 parts in soy sauce, 7.5 parts of barbeque sauce, 7 parts of hoisin sauces, 7 parts of fecula, 4 parts on cassia bark.
Embodiment 3:
A kind of flavouring is made up of the each component of following parts by weight: 9.6 parts in rhizoma Gastrodiae, 5.8 parts of Radix Codonopsis, 5 parts in soy sauce, 7.3 parts of barbeque sauce, 6 parts of hoisin sauces, 15 parts of fecula, 3 parts on cassia bark.
Claims (2)
1. flavouring, it is characterized in that: described flavouring is made up of the each component of following parts by weight: rhizoma Gastrodiae 9-9.8 part, Radix Codonopsis 5-6 part, soy sauce 4-6 part, barbeque sauce 7-7.5 part, hoisin sauce 4-7 part, fecula 1-7 part, cassia bark 2-4 part.
2. flavouring as claimed in claim 1, it is characterized in that: described flavouring is made up of the each component of following parts by weight: 9.5 parts in rhizoma Gastrodiae, 5.5 parts of Radix Codonopsis, 5 parts in soy sauce, 7.2 parts of barbeque sauce, 6 parts of hoisin sauces, 5 parts of fecula, 3 parts on cassia bark.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101908103A CN103263003A (en) | 2013-05-22 | 2013-05-22 | Seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101908103A CN103263003A (en) | 2013-05-22 | 2013-05-22 | Seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103263003A true CN103263003A (en) | 2013-08-28 |
Family
ID=49006705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101908103A Pending CN103263003A (en) | 2013-05-22 | 2013-05-22 | Seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103263003A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757709A (en) * | 2019-02-27 | 2019-05-17 | 上海每宴餐饮管理有限公司 | A kind of formula and preparation method thereof of sweetness sauce seasoning |
| CN109757710A (en) * | 2019-02-27 | 2019-05-17 | 上海每宴餐饮管理有限公司 | A kind of formula and preparation method thereof of sweet chili sauce seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
| CN101223983A (en) * | 2008-01-14 | 2008-07-23 | 潘习祥 | Compound taste black pepper meat paste |
-
2013
- 2013-05-22 CN CN2013101908103A patent/CN103263003A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
| CN101223983A (en) * | 2008-01-14 | 2008-07-23 | 潘习祥 | Compound taste black pepper meat paste |
Non-Patent Citations (1)
| Title |
|---|
| 健英: "复制酱汁烹美肴", 《四川烹饪高等专科学校学报》, no. 4, 15 November 2002 (2002-11-15) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757709A (en) * | 2019-02-27 | 2019-05-17 | 上海每宴餐饮管理有限公司 | A kind of formula and preparation method thereof of sweetness sauce seasoning |
| CN109757710A (en) * | 2019-02-27 | 2019-05-17 | 上海每宴餐饮管理有限公司 | A kind of formula and preparation method thereof of sweet chili sauce seasoning |
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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: 20130828 |