CN103689503A - 一种新型调料 - Google Patents

一种新型调料 Download PDF

Info

Publication number
CN103689503A
CN103689503A CN201210364120.0A CN201210364120A CN103689503A CN 103689503 A CN103689503 A CN 103689503A CN 201210364120 A CN201210364120 A CN 201210364120A CN 103689503 A CN103689503 A CN 103689503A
Authority
CN
China
Prior art keywords
flavoring
cumin
sesame
monosodium glutamate
chilli powder
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
CN201210364120.0A
Other languages
English (en)
Inventor
任炳奇
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 CN201210364120.0A priority Critical patent/CN103689503A/zh
Publication of CN103689503A publication Critical patent/CN103689503A/zh
Pending legal-status Critical Current

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

本发明涉及一种新型调料，它主要有辣椒粉、芝麻、桂皮、味素、孜然组成，它们的百分比为：辣椒粉25％、芝麻55％，桂皮1％，味素5％，孜然14％。该调料具有除腥、增香增鲜的功效，而且使用既方便、又快，是理想的调味品。

Description

一种新型调料
技术领域
本发明涉及一种新型调料，主要是做烧烤用的复合调料。
背景技术
目前针对做烧烤的调料一般很难配齐，加入量都是估计的，要调到最佳风味不容易。
发明内容
本发明的目的是提供一种调料齐全，配比准确，已配比好的调料，主要是做烧烤用的。
本发明主要由辣椒粉、桂皮、芝麻、味素、孜然组成，它们的百分比为：辣椒粉25％，芝麻55％，，桂皮1％、味素5％，孜然14％。
本发明具有除腥，增香增鲜的功效，吃后感觉不腻，而且使用既方便、又快，是理想的调味品。
具体实施方式
本发明主要由辣椒粉、芝麻、味素、孜然组成，它们的百分比为：辣椒粉25％，芝麻55％，桂皮1％、味素5％，孜然14％。该调味品的生产工艺流程为：
原料---验质-粉碎-过筛---配比-搅拌-检验-装袋-成品。
本产品的技术原理为：利用天然调味料，所含有特殊芳香挥发油脂，经烹调加热加速挥发，被烹调的食物所吸收，又由于几种挥发油挥发后经过化学反应产生复杂的有机化合物的芳香物质，该物质被食物吸收后使之增香。
根据此发明的特性，使该串烧达到理想的效果，是家庭必备的烧烤调料。

Claims (1)

1.一种新型调料，其特征是：它主要由辣椒粉、芝麻、桂皮、味素、孜然组成，它们的百分比为：辣椒粉25％，芝麻55％，桂皮1％，味素5％，孜然14％。
CN201210364120.0A 2012-09-27 2012-09-27 一种新型调料 Pending CN103689503A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210364120.0A CN103689503A (zh) 2012-09-27 2012-09-27 一种新型调料

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210364120.0A CN103689503A (zh) 2012-09-27 2012-09-27 一种新型调料

Publications (1)

Publication Number Publication Date
CN103689503A true CN103689503A (zh) 2014-04-02

Family

ID=50351291

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210364120.0A Pending CN103689503A (zh) 2012-09-27 2012-09-27 一种新型调料

Country Status (1)

Country Link
CN (1) CN103689503A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876086A (zh) * 2014-04-08 2014-06-25 陈斌 一种烧烤调料
CN107373580A (zh) * 2017-07-31 2017-11-24 黔东南森林王红豆杉发展有限责任公司 一种不含添加剂的干辣椒及其加工方法与应用

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876086A (zh) * 2014-04-08 2014-06-25 陈斌 一种烧烤调料
CN107373580A (zh) * 2017-07-31 2017-11-24 黔东南森林王红豆杉发展有限责任公司 一种不含添加剂的干辣椒及其加工方法与应用

Similar Documents

Publication Publication Date Title
CN102835645B (zh) 牛肉酱及牛肉酱的制备方法
CN102511779B (zh) 鱼酱即食产品及其制备方法
CN102835644A (zh) 麻辣酱及麻辣酱制备方法
CN104286792A (zh) 一种清油火锅底料及制备方法
CN102657322A (zh) 一种除腥调料粉及其使用方法
CN103689503A (zh) 一种新型调料
KR101425150B1 (ko) 염도를 낮추고 무취한 김치제조방법
CN104305121A (zh) 一种毛肚火锅底料及制备方法
CN103719818A (zh) 一种柠檬辣椒酱的制作方法
CN104305101A (zh) 一种全牛油火锅底料及制备方法
CN104366404A (zh) 一种鱼苗火锅底料及制备方法
CN104886532A (zh) 一种麻辣酱及其制备方法
JP2007185155A (ja) 調理用香味油
CN105876392A (zh) 一种椒盐粉
CN104273487A (zh) 一种水煮鱼火锅底料及制备方法
CN104286795A (zh) 一种酸菜鱼火锅底料及制备方法
CN104323142A (zh) 一种咖喱鸡肉面
CN104305122A (zh) 一种椒香鱼火锅底料及制备方法
CN103689514A (zh) 一种烤肉配方
CN104705667A (zh) 香辣酱香骨的制作方法
CN103704655A (zh) 一种嫩香烤肉配方
KR102647532B1 (ko) 해산물용 분말 시즈닝 조성물 및 그 제조방법
JP6907142B2 (ja) ポークエキスの製造方法
CN104273490A (zh) 一种馋嘴鱼火锅底料及制备方法
CN103798350A (zh) 中央处理器控制的烟熏工艺

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140402