CN103876088A - Composite seasoning for stewing beef - Google Patents
Composite seasoning for stewing beef Download PDFInfo
- Publication number
- CN103876088A CN103876088A CN201210555841.XA CN201210555841A CN103876088A CN 103876088 A CN103876088 A CN 103876088A CN 201210555841 A CN201210555841 A CN 201210555841A CN 103876088 A CN103876088 A CN 103876088A
- Authority
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- China
- Prior art keywords
- parts
- beef
- composite seasoning
- people
- stewing
- 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
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- 239000002131 composite material Substances 0.000 title abstract 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 10
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims description 19
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 241000522254 Cassia Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000001702 nutmeg Substances 0.000 abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 241000675108 Citrus tangerina Species 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000498779 Myristica Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010000077 Abdominal mass Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241001627955 Tetraodon lineatus Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a composite seasoning for stewing beef. The composite seasoning comprises, by weight, 10-20 parts of illicium verum, 15-25 parts of zanthoxylum bungeanum maxim, 3-7 parts of foeniculum vulgare, 6-10 parts of cuminum cyminum l, 3-7 parts of nutmeg, 1-5 parts of clove, 1-3 parts of alpinia officinarum hance, 3-7 parts of hot pepper, 15-20 parts of tangerine peel, 4-8 parts of licorice root, 5-15 parts of monosodium glutamate, and 3-7 parts of cinnamomum cassia. According to the present invention, the composite seasoning for stewing beef contains zanthoxylum bungeanum maxim, illicium verum, tangerine peel, foeniculum vulgare, hot pepper, nutmeg and other components, and the contents of various components are provided, such that the stewed beef maintains the original nutrition value of the beef, and the beef taste is delicious; and the composite seasoning has characteristics of easy use and low cost, provides convenience for fast-paced life of people, and saves people live cost.
Description
Technical field
The invention belongs to field of food, relate to a kind of flavoring, especially a kind of stewed beef compound seasoner.
Background technology
Beef is that people from the whole world likes the food of eating, and one of meat product of Chinese's consumption, is only second to pork, and beef protein content is high, and fat content is low, so delicious flavour is liked by people, enjoys the laudatory title of " favourite son in meat ".
Beef contains rich in protein, and amino acid ratio of components pork more approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare supplement lose blood and the aspect such as repair tissue suitable especially.Eating beef severe winter, have warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles and anaemia prolonged illness and face.
Beef is due to nutritious, very popular, and beef meat flavour after cooking processing is delicious especially.People conventionally can add and adjust leaf material to carry out seasoning in the time of stewed beef, but the more difficult assurance of addition of various condiment, and the beef taste stewing is not delicious, has affected people's appetite, are unfavorable for that people's is healthy.Meanwhile, due to the quickening of people's rhythm of life, people do not have time enough to go constantly to study the suitableeest addition of various flavorings yet.
By retrieval, do not find patent publication us related with the present patent application.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of easy to use, delicious flavour and nutritious stewed beef compound seasoner are provided.
The technical scheme that the present invention realizes object is:
A kind of stewed beef compound seasoner, its constituent and parts by weight are:
Anistree 10 ~ 20 parts;
15 ~ 25 parts, Chinese prickly ash;
3 ~ 7 parts of fennel seeds;
6 ~ 10 parts of cumins;
3 ~ 7 parts of nutmegs;
1 ~ 5 part of cloves;
1 ~ 3 part of cool ginger;
3 ~ 7 parts, capsicum;
15 ~ 20 parts of dried orange peels;
4 ~ 8 parts, Radix Glycyrrhizae;
5 ~ 15 parts of monosodium glutamates;
3 ~ 7 parts of Chinese cassia trees.
And, stewed beef compound seasoner as above, its constituent and parts by weight are:
Anistree 15 parts;
20 parts, Chinese prickly ash;
5 parts of fennel seeds;
8 parts of cumins;
5 parts of nutmegs;
3 parts of cloves;
2 parts of cool ginger;
5 parts, capsicum;
17 parts of dried orange peels;
5 parts, Radix Glycyrrhizae;
10 parts of monosodium glutamates;
5 parts of Chinese cassia trees.
Advantage of the present invention and beneficial effect are:
1, stewed beef of the present invention is with containing the components such as Chinese prickly ash, anise, dried orange peel, fennel seeds, capsicum, nutmeg in compound seasoner, and the content of each component makes the beef stewing out not only keep the original nutritive value of beef, and make the taste of beef more delicious, and this compound seasoner is easy to use, with low cost, not only bring facility for the allegro life of people, and saved people's living cost.
2, the contained volatile oil of nutmeg in compound seasoner for stewed beef of the present invention, can promote secretion and the gastrointestinal peristalsis of gastric juice on a small quantity, and has the effect of whetting the appetite and promoting appetite, dissipate-swelling pain relieving, while making flavoring, can remove peculiar smell, increase pungent perfume (or spice); It is supporing yang that Chinese cassia tree can be mended fire, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation; Warming spleen and stomach, removing internal cold, promoting blood circulation.Control the Yang-function insufficiency of kidneyzang, the cold weak pulse of limb, yang depletion collapse, stomachache is had loose bowels, and cold hernia is to globefish, waist knee crymodynia, through closing abdominal mass, cloudy subcutaneous ulcer, streamer, and empty sun is more floating, heat in the upper and cold in the lower, therefore, these two kinds of components also have powerful health-care effect in the taste of giving stewed beef deliciousness, therefore, add to make after this compound seasoning the tonic effect of beef can be larger in the time of stewed beef, more be beneficial to people's health, promote longevity.
The specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent using in the present invention is conventional reagent; If no special instructions, the method using is conventional method.
A kind of stewed beef compound seasoner, its constituent and parts by weight are:
Anistree 10 ~ 20 parts;
15 ~ 25 parts, Chinese prickly ash;
3 ~ 7 parts of fennel seeds;
6 ~ 10 parts of cumins;
3 ~ 7 parts of nutmegs;
1 ~ 5 part of cloves;
1 ~ 3 part of cool ginger;
3 ~ 7 parts, capsicum;
15 ~ 20 parts of dried orange peels;
4 ~ 8 parts, Radix Glycyrrhizae;
5 ~ 15 parts of monosodium glutamates;
3 ~ 7 parts of Chinese cassia trees.
Stewed beef as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Embodiment 1
A kind of stewed beef compound seasoner, its constituent and parts by weight are:
Anistree 10 g;
Chinese prickly ash 15 g;
Fennel seeds 3 g;
Cumin 6 g;
Nutmeg 3 g;
Cloves 1 g;
Cool ginger 1 g;
Capsicum 3 g;
Dried orange peel 15 g;
Radix Glycyrrhizae 4 g;
Monosodium glutamate 5 g;
Chinese cassia tree 3 g.
Stewed beef as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Embodiment 2
A kind of stewed beef compound seasoner, its constituent and parts by weight are:
Anistree 15 g;
Chinese prickly ash 20 g;
Fennel seeds 5 g;
Cumin 8 g;
Nutmeg 5 g;
Cloves 3 g;
Cool ginger 2 g;
Capsicum 5 g;
Dried orange peel 17 g;
Radix Glycyrrhizae 5 g;
Monosodium glutamate 10 g;
Chinese cassia tree 5 g.
Stewed beef as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Embodiment 3
A kind of stewed beef compound seasoner, its constituent and parts by weight are:
Anistree 20 g;
Chinese prickly ash 25 g;
Fennel seeds 7 g;
Cumin 10 g;
Nutmeg 7 g;
Cloves 5 g;
Cool ginger 3 g;
Capsicum 7 g;
Dried orange peel 20 g;
Radix Glycyrrhizae 8 g;
Monosodium glutamate 15 g;
Chinese cassia tree 7 g.
Stewed beef as above by the preparation method of compound seasoner is: after each raw material components is weighed, mix, shake sub-sieve, the raw material components after sub-sieve carries out microwave disinfection, the dress inner bag of then weighing, the processing of then inner bag being cased.
Claims (2)
1. a stewed beef compound seasoner, is characterized in that: its constituent and parts by weight are:
Anistree 10 ~ 20 parts;
15 ~ 25 parts, Chinese prickly ash;
3 ~ 7 parts of fennel seeds;
6 ~ 10 parts of cumins;
3 ~ 7 parts of nutmegs;
1 ~ 5 part of cloves;
1 ~ 3 part of cool ginger;
3 ~ 7 parts, capsicum;
15 ~ 20 parts of dried orange peels;
4 ~ 8 parts, Radix Glycyrrhizae;
5 ~ 15 parts of monosodium glutamates;
3 ~ 7 parts of Chinese cassia trees.
2. stewed beef compound seasoner according to claim 1, is characterized in that: its constituent and parts by weight are:
Anistree 15 parts;
20 parts, Chinese prickly ash;
5 parts of fennel seeds;
8 parts of cumins;
5 parts of nutmegs;
3 parts of cloves;
2 parts of cool ginger;
5 parts, capsicum;
17 parts of dried orange peels;
5 parts, Radix Glycyrrhizae;
10 parts of monosodium glutamates;
5 parts of Chinese cassia trees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210555841.XA CN103876088A (en) | 2012-12-19 | 2012-12-19 | Composite seasoning for stewing beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210555841.XA CN103876088A (en) | 2012-12-19 | 2012-12-19 | Composite seasoning for stewing beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876088A true CN103876088A (en) | 2014-06-25 |
Family
ID=50945473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210555841.XA Pending CN103876088A (en) | 2012-12-19 | 2012-12-19 | Composite seasoning for stewing beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876088A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661458A (en) * | 2016-01-20 | 2016-06-15 | 腾保杰 | Formula of stewed beef |
| CN106307443A (en) * | 2016-08-24 | 2017-01-11 | 陈朝辉 | Tangshen meat-stewing seasoning |
| CN109770264A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of preparation method improving beef |
| CN111227214A (en) * | 2020-03-13 | 2020-06-05 | 谷保朝 | Compound seasoning and preparation process thereof |
-
2012
- 2012-12-19 CN CN201210555841.XA patent/CN103876088A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661458A (en) * | 2016-01-20 | 2016-06-15 | 腾保杰 | Formula of stewed beef |
| CN106307443A (en) * | 2016-08-24 | 2017-01-11 | 陈朝辉 | Tangshen meat-stewing seasoning |
| CN109770264A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of preparation method improving beef |
| CN111227214A (en) * | 2020-03-13 | 2020-06-05 | 谷保朝 | Compound seasoning and preparation process thereof |
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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: 20140625 |