CN103876091A - Compound seasoning used for stewing chicken - Google Patents
Compound seasoning used for stewing chicken Download PDFInfo
- Publication number
- CN103876091A CN103876091A CN201210560657.4A CN201210560657A CN103876091A CN 103876091 A CN103876091 A CN 103876091A CN 201210560657 A CN201210560657 A CN 201210560657A CN 103876091 A CN103876091 A CN 103876091A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- compound seasoning
- cassia bark
- people
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 30
- 150000001875 compounds Chemical class 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 244000089698 Zanthoxylum simulans Species 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
- 235000013372 meat Nutrition 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 3
- 241000159443 Myrcia Species 0.000 abstract 2
- 240000004760 Pimpinella anisum Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 26
- 239000002994 raw material Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 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
- 210000002784 stomach Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 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
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to compound seasoning used for stewing chicken. The compound seasoning comprises following components by weight: 20-30 parts of anise, 15-25 parts of Chinese prickly ash, 15-25 parts of cassia bark, 3-6 parts of clove, 10-15 parts of dried orange peel, 3-6 parts of hot pepper, 5-15 parts of monosodium glutamate and 1-5 parts of myrcia. The compound seasoning comprises the clove, the anise, the cassia bark, the myrcia, and the like. The content of each component can allow the stewed chicken to be more delicious. The compound seasoning is convenient to use and low in cost, brings convenience to the fast-paced life of people and saves the living cost of people.
Description
Technical field
The invention belongs to field of food, relate to a kind of flavoring, the meat compound seasoner of especially a kind of stewed chicken.
Background technology
Chicken contains vitamin C, E etc., the content ratio of protein is higher, kind is many, and digestibility is high, utilization is easy to be absorbed by the body, having the effect that strengthens muscle power, strengthening body, contain in addition to human body hair tonic and give birth to the phospholipid of important function, is one of important sources of fat and phosphatide in Chinese's diet structure.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Motherland's medical science thinks, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.
Chicken fine and tender taste, flavour deliciousness, is applicable to multiple cooking method, and being rich in nutrition, the effect that has nourishing to take care of health.Chicken is not only suitable for propagandizing hotly, stewing, and is to be relatively applicable to the cold and dressed with sauce meat of cold food.
The nutritive value that chicken stews is very high, conventionally can add and adjust leaf material to carry out seasoning, but the more difficult assurance of addition of various condiment when people's stewed chicken meat, and the chicken taste stewing is not delicious, has affected people's appetite, is 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 the nutritious meat compound seasoner of stewed chicken are provided.
The technical scheme that the present invention realizes object is:
The meat compound seasoner of a kind of stewed chicken, its constituent and parts by weight are:
Anistree 20 ~ 30 parts;
15 ~ 25 parts, Chinese prickly ash;
15 ~ 25 parts, cassia bark;
3 ~ 6 parts of cloves;
10 ~ 15 parts of dried orange peels;
3 ~ 6 parts, capsicum;
5 ~ 15 parts of monosodium glutamates;
1 ~ 5 part of spiceleaf.
And, the meat compound seasoner of stewed chicken as above, its constituent and parts by weight are:
Anistree 25 parts;
20 parts, Chinese prickly ash;
20 parts, cassia bark;
4 parts of cloves;
13 parts of dried orange peels;
5 parts, capsicum;
10 parts of monosodium glutamates;
3 parts of spiceleafs.
Advantage of the present invention and beneficial effect are:
1, in the meat compound seasoner of stewed chicken of the present invention, contain the components such as cloves, anise, cassia bark, spiceleaf, and the content of each component makes the taste of the chicken stewing out more delicious, and easy to use, with low cost, not only bring facility for the allegro life of people, and saved people's living cost.
2, the cloves in the meat compound seasoner of stewed chicken of the present invention has warm stomach, effect of warm kidney; Dried orange peel has the appetizing of regulating the flow of vital energy, eliminating dampness and eliminating phlegm, effect of controlling the spleen-stomach diseases, spiceleaf has effect that stomach invigorating is regulated the flow of vital energy, and give and stewed the more delicious fragrance of chicken, spleen benefiting and stimulating the appetite, therefore, in the time of mutton ginseng and astragali casserole, add to make after this compound seasoning the tonic effect of chicken can be larger, be more 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.
The meat compound seasoner of a kind of stewed chicken, its constituent and parts by weight are:
Anistree 20 ~ 30 parts;
15 ~ 25 parts, Chinese prickly ash;
15 ~ 25 parts, cassia bark;
3 ~ 6 parts of cloves;
10 ~ 15 parts of dried orange peels;
3 ~ 6 parts, capsicum;
5 ~ 15 parts of monosodium glutamates;
1 ~ 5 part of spiceleaf.
The preparation method of the meat compound seasoner of stewed chicken as above 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
The meat compound seasoner of a kind of stewed chicken, its constituent and parts by weight are:
Anistree 20 g;
Chinese prickly ash 15 g;
Cassia bark 17 g;
Cloves 3 g;
Dried orange peel 10 g;
Capsicum 3 g;
Monosodium glutamate 7 g;
Spiceleaf 5 g.
The preparation method of the meat compound seasoner of stewed chicken as above 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
The meat compound seasoner of a kind of stewed chicken, its constituent and parts by weight are:
Anistree 25 g;
Chinese prickly ash 20 g;
Cassia bark 20 g;
Cloves 4 g;
Dried orange peel 13 g;
Capsicum 5 g;
Monosodium glutamate 10 g;
Spiceleaf 3 g.
The preparation method of the meat compound seasoner of stewed chicken as above 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
The meat compound seasoner of a kind of stewed chicken, its constituent and parts by weight are:
Anistree 30 g;
Chinese prickly ash 25 g;
Cassia bark 25 g;
Cloves 6 g;
Dried orange peel 14 g;
Capsicum 5 g;
Monosodium glutamate 15 g;
Spiceleaf 3 g.
The preparation method of the meat compound seasoner of stewed chicken as above 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. the meat compound seasoner of stewed chicken, is characterized in that: its constituent and parts by weight are:
Anistree 20 ~ 30 parts;
15 ~ 25 parts, Chinese prickly ash;
15 ~ 25 parts, cassia bark;
3 ~ 6 parts of cloves;
10 ~ 15 parts of dried orange peels;
3 ~ 6 parts, capsicum;
5 ~ 15 parts of monosodium glutamates;
1 ~ 5 part of spiceleaf.
2. the meat compound seasoner of stewed chicken according to claim 1, is characterized in that: its constituent and parts by weight are:
Anistree 25 parts;
20 parts, Chinese prickly ash;
20 parts, cassia bark;
4 parts of cloves;
13 parts of dried orange peels;
5 parts, capsicum;
10 parts of monosodium glutamates;
3 parts of spiceleafs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210560657.4A CN103876091A (en) | 2012-12-19 | 2012-12-19 | Compound seasoning used for stewing chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210560657.4A CN103876091A (en) | 2012-12-19 | 2012-12-19 | Compound seasoning used for stewing chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876091A true CN103876091A (en) | 2014-06-25 |
Family
ID=50945476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210560657.4A Pending CN103876091A (en) | 2012-12-19 | 2012-12-19 | Compound seasoning used for stewing chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876091A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307444A (en) * | 2016-08-31 | 2017-01-11 | 朱美英 | Kidney-tonifying traditional Chinese medicine meat stewing seasoning |
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
-
2012
- 2012-12-19 CN CN201210560657.4A patent/CN103876091A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307444A (en) * | 2016-08-31 | 2017-01-11 | 朱美英 | Kidney-tonifying traditional Chinese medicine meat stewing seasoning |
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
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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 |