CN103393052A - Seasoning - Google Patents
Seasoning Download PDFInfo
- Publication number
- CN103393052A CN103393052A CN2010102127352A CN201010212735A CN103393052A CN 103393052 A CN103393052 A CN 103393052A CN 2010102127352 A CN2010102127352 A CN 2010102127352A CN 201010212735 A CN201010212735 A CN 201010212735A CN 103393052 A CN103393052 A CN 103393052A
- Authority
- CN
- China
- Prior art keywords
- seasoning
- white sugar
- water
- prickly ash
- chinese prickly
- 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
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- Seasonings (AREA)
Abstract
The invention relates to a seasoning. The seasoning is obtained through a step of adding white sugar, common salt, amino nitrogen and edible vinegar to a container according to a weight ratio of 25-35:8-15:1.5-3:40-55, and a step of stirring to obtain a mixture which is the seasoning. The adoption of the edible vinegar as a primary material and the white sugar, the common salt and the amino nitrogen as auxiliary materials solves the anticorrosion problem of seasonings; the addition of an additive prepared through using the Chinese prickly ash, anise and water or through using the Chinese prickly ash, anise, ginger and water in the liquid seasoning strengths the flavor of the liquid seasoning; and the adoption of the white sugar, water and scale as raw materials to form the caramel color realizes the replacement of a chemical pigment.
Description
Technical field
The present invention relates to a kind of formula of the flavor enhancement for foodstuff flavouring, it is specially adapted to the seasoning of huyashi-chuuka (cold chinese-style noodles) soup.
Background technology
It is reported, the baste that is used at present foodstuff flavouring is of a great variety, but respectively has different flavor, and not enough is the pigment that generally is added with anticorrisive agent and by chemical method, makes in baste, it not only affects the taste of baste, also is harmful to the healthy of people.
Goal of the invention
The purpose of this invention is to provide a kind of formula, reasonable mixture ratio, be easy to produce, multi-flavour, widely applicable, the flavor enhancement that do not contain anticorrisive agent and chemical pigment.
Summary of the invention
Technical solution of the present invention is, taked take vinegar as main, take white sugar, sodium chloride, ammonia nitrogen as auxiliary formula, it can be prepared by following material: white sugar, sodium chloride, ammonia nitrogen, vinegar are dropped in container by weight the ratio of 25-35: 8-15: 1.5-3: 40-55, then stir, the gained mixed liquor is flavor enhancement.
The present invention and background technology relatively, one, owing to having taked take vinegar as main,, take white sugar, sodium chloride, ammonia nitrogen as auxiliary formula, therefore, solved flavor enhancement corrosion-resistant problem.Two,, owing to having added in baste by Chinese prickly ash, aniseed, water or the additive made by Chinese prickly ash, aniseed, ginger, water, therefore, make baste increase local flavor.Three,, owing to having taked to have made fried sugar take white sugar, water and scale as raw material, therefore, replaced chemical pigment.
Claims (1)
1. flavor enhancement is characterized in that: white sugar, sodium chloride, ammonia nitrogen, vinegar are dropped in container by weight the ratio of 25-35: 8-15: 1.5-3: 40-55, then stir, the gained mixed liquor is flavor enhancement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102127352A CN103393052A (en) | 2010-06-25 | 2010-06-25 | Seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102127352A CN103393052A (en) | 2010-06-25 | 2010-06-25 | Seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393052A true CN103393052A (en) | 2013-11-20 |
Family
ID=49556961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102127352A Pending CN103393052A (en) | 2010-06-25 | 2010-06-25 | Seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103393052A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5347590A (en) * | 1976-10-07 | 1978-04-28 | Kikkoman Corp | Preparation of seasoning |
| CN1133138A (en) * | 1995-11-15 | 1996-10-16 | 吴顺来 | Colorless soy sauce and production method thereof |
| CN1387793A (en) * | 2001-05-24 | 2003-01-01 | 兴成复 | Seasoning liquid and its prepn |
-
2010
- 2010-06-25 CN CN2010102127352A patent/CN103393052A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5347590A (en) * | 1976-10-07 | 1978-04-28 | Kikkoman Corp | Preparation of seasoning |
| CN1133138A (en) * | 1995-11-15 | 1996-10-16 | 吴顺来 | Colorless soy sauce and production method thereof |
| CN1387793A (en) * | 2001-05-24 | 2003-01-01 | 兴成复 | Seasoning liquid and its prepn |
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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: 20131120 |