CN103652792A - Meat product seasoning - Google Patents

Meat product seasoning Download PDF

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Publication number
CN103652792A
CN103652792A CN201310708383.3A CN201310708383A CN103652792A CN 103652792 A CN103652792 A CN 103652792A CN 201310708383 A CN201310708383 A CN 201310708383A CN 103652792 A CN103652792 A CN 103652792A
Authority
CN
China
Prior art keywords
percent
meat product
seasoning
meat products
essence
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
CN201310708383.3A
Other languages
Chinese (zh)
Inventor
不公告发明人
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
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310708383.3A priority Critical patent/CN103652792A/en
Publication of CN103652792A publication Critical patent/CN103652792A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses meat product seasoning and belongs to the field of seasoning products. The meat product seasoning comprises the raw materials in percentage by mass: 4.5-15.6 percent of anise, 3.5-14.5 percent of peppers, 3.5-17 percent of disodium succinate, 3-11 percent of edible salt, 0.3-9.5 percent of white sugar, 0.4-6 percent of essence, 0.1-13.3 percent of clove, 0.4-13.4 percent of gingers, 0.5-11.7 percent of ground pepper and 1.5-9.8 percent of a yeast extract. The meat product seasoning has the beneficial effects that a dish with the seasoning tastes delicious, is nutritional and healthy and can assist a human body in absorbing nutrition in a meat product in the dish.

Description

Meat products condiment
?
technical fieldmeat products condiment, belongs to condiment articles for use technical field.
background technologyraising along with people's living standard, people are not merely satisfied with and have enough the absorption of daily food, also focus on color, wherein, meeting of mouthfeel is very important to people, meat products is nutritious deeply popular to people, be good food materials, good food materials will become delicious food also needs the auxiliary of condiment, simultaneously, can the inside nutrition of meat products be absorbed as far as possible by human body, also has much relations with condiment quality.
summary of the inventionin view of the defect that prior art exists, the object of this invention is to provide a kind of meat products condiment that can promote that human nutrition absorbs.
For achieving the above object, the technology used in the present invention solution is: meat products condiment, and raw material comprises: anistree 4.5-15.6%, Chinese prickly ash 3.5-14.5%, dried scallop powder 3.5-17%, salt 3-11%, white sugar 0.3-9.5%, essence 0.4-6%, cloves 0.1-13.3%, ginger 0.4-13.4%, pepper powder 0.5-11.7%, yeast extract 1.5-9.8%, described percentage is mass percent.
Meat products condiment, its beneficial effect is: this flavouring, the dish of making is tasty, and nutrient health promotes the nutrient absorption of human body to meat products in dish.
The specific embodiment
Meat products condiment, raw material comprises: anistree 4.5-15.6%, Chinese prickly ash 3.5-14.5%, dried scallop powder 3.5-17%, salt 3-11%, white sugar 0.3-9.5%, essence 0.4-6%, cloves 0.1-13.3%, ginger 0.4-13.4%, pepper powder 0.5-11.7%, yeast extract 1.5-9.8%, described percentage is mass percent.
Embodiment
Meat products condiment, raw material comprises: anise 7.6%, Chinese prickly ash 6.5%, dried scallop powder 8.7%, salt 5.1%, white sugar 5.5%, essence 2.6%, cloves 3.3%, ginger 7.4%, pepper powder 5.4%, yeast extract 3.8%.

Claims (2)

1. meat products condiment, it is characterized in that raw material comprises: anistree 4.5-15.6%, Chinese prickly ash 3.5-14.5%, dried scallop powder 3.5-17%, salt 3-11%, white sugar 0.3-9.5%, essence 0.4-6%, cloves 0.1-13.3%, ginger 0.4-13.4%, pepper powder 0.5-11.7%, yeast extract 1.5-9.8%, described percentage is mass percent.
2. meat products condiment according to claim 1, is characterized in that each component preferred proportion is: anise 7.6%, Chinese prickly ash 6.5%, dried scallop powder 8.7%, salt 5.1%, white sugar 5.5%, essence 2.6%, cloves 3.3%, ginger 7.4%, pepper powder 5.4%, yeast extract 3.8%.
CN201310708383.3A 2013-12-20 2013-12-20 Meat product seasoning Pending CN103652792A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310708383.3A CN103652792A (en) 2013-12-20 2013-12-20 Meat product seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310708383.3A CN103652792A (en) 2013-12-20 2013-12-20 Meat product seasoning

Publications (1)

Publication Number Publication Date
CN103652792A true CN103652792A (en) 2014-03-26

Family

ID=50292511

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310708383.3A Pending CN103652792A (en) 2013-12-20 2013-12-20 Meat product seasoning

Country Status (1)

Country Link
CN (1) CN103652792A (en)

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Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140326

WD01 Invention patent application deemed withdrawn after publication