CN104116065A - Lobster seasoning - Google Patents
Lobster seasoning Download PDFInfo
- Publication number
- CN104116065A CN104116065A CN201310532136.2A CN201310532136A CN104116065A CN 104116065 A CN104116065 A CN 104116065A CN 201310532136 A CN201310532136 A CN 201310532136A CN 104116065 A CN104116065 A CN 104116065A
- Authority
- CN
- China
- Prior art keywords
- lobster
- flavouring material
- pepper
- amomum
- pungent
- 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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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
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- 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
The invention relates to a lobster seasoning which is prepared by the following steps: removing impurities from plant perfume materials and Chinese herbal medicines, cleaning, drying, grinding, weighing according to a certain formula, fully mixing, and bagging and sealing according to different specifications. The purely natural plant seasoning is pungent and spicy, is thick and mellow in taste, can be used for cooking lobster and various meat and vegetable dishes, and has functions of medicinal use and health care.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of formula and preparation method of lobster flavouring material.
Background technology
At present a lot of for the condiment kind of lobster flavouring material, there are single Chinese prickly ash, anise, cassia bark etc., also there is the condiment that multi-flavouring hybrid modulation is become to a kind of flavour, as " king keeps justice 13 perfume (or spice) ", but the various flavouring styles of selling are in the market substantially the same, and taste is thin, and has artificial interpolation spices, not pure natural plant, do not belong to pollution-free food.
Summary of the invention
The object of this invention is to provide a kind of by plant perfume and Chinese herbal medicine by the formulated lobster flavouring material of certain component, overcome the defect that existing flavouring local flavor is single, lack innovation.
Condiment of the present invention is mainly formed by following plant perfume and prepared from traditional Chinese medicines:
Root of Dahurain angelica 20-25g kaempferia galamga 15-20g galingal 10-20g rhizoma nardostachyos 15-20g
Little fennel 35-40g tsaoko 15-20g Amomum globosum loureiro 20-25g cardamom 20-25g
The fragrant sand 15-20g of cumin 20-30g murraya paniculataJack 10-20g 10-20g in pungent heptan
Nutmeg 20-25g rhizoma zingiberis 15-20g Lemongrass 10:-20g amomum viosum 10-20g
The anistree 30-40g betel nut of Chinese prickly ash 30-40g 10-25g hawthorn 15-20g
Qing Chuan green pepper 30-40g wild peach 10-20g cassia bark 20-25g pepper 15-30g
Orange peel 20-30g cloves 10-20g semen myristicae 10-20g Radix Angelicae Sinensis 10-15g
The appropriate seed 10-15g of Radix Glycyrrhizae 10-20g spiceleaf 20-30g Yuan
Its preparation method is: by above-mentioned plant perfume removal of impurities, clean, dry, levigation, weigh, then fully mix by a certain percentage, by different size pack, sealing.
Implementation method
By above-mentioned plant perfume, Chinese herbal medicine removal of impurities, clean, dry, pulverize, then weighs respectively by the component of flavouring material formula respectively, fully mixes, and by different size pack, seals.
Lobster flavouring material of the present invention not only can be for cooking lobster, and can be for various dish, stewing, fry, explode, boiling in sintering procedure, and the condiment of various meat and vegetables dish.
The specific embodiment
Embodiment 1. gets by weight:
Root of Dahurain angelica 20g kaempferia galamga 15g galingal 20g rhizoma nardostachyos 15g
Little fennel 35g tsaoko 15g Amomum globosum loureiro 20g cardamom 20g
The fragrant sand 15g of cumin 20g murraya paniculataJack 10g g in pungent heptan 10
Nutmeg 20g rhizoma zingiberis 15g Lemongrass 10g amomum viosum 10 g
The anistree 30g betel nut of Chinese prickly ash 30g 10g hawthorn 15g
Qing Chuan green pepper 30g wild peach 10g cassia bark 20g pepper 20g
Orange peel 20g cloves 10g semen myristicae 10g Radix Angelicae Sinensis 10g
The appropriate seed 10g of Radix Glycyrrhizae 10g spiceleaf 20g Yuan
Embodiment 2. gets by weight:
Root of Dahurain angelica 23g kaempferia galamga 17g galingal 15g rhizoma nardostachyos 18g
Little fennel 40g tsaoko 20g Amomum globosum loureiro 22g cardamom 20g
The fragrant sand 22g of cumin 28g murraya paniculataJack 18g g in pungent heptan 12
Nutmeg 22g rhizoma zingiberis 18g Lemongrass 16g amomum viosum 10 g
The anistree 30g betel nut of Chinese prickly ash 36g 10g hawthorn 15g
Qing Chuan green pepper 30g wild peach 10g cassia bark 20g pepper 20g
Orange peel 20g cloves 10g semen myristicae 10g Radix Angelicae Sinensis 12g
The appropriate seed 10g of Radix Glycyrrhizae 10g spiceleaf 20g Yuan
By above-mentioned plant perfume, Chinese herbal medicine removal of impurities, clean, dry, pulverize, fully mixes respectively, by different size pack sealing.
Claims (1)
1. lobster flavouring material, is characterized in that: by following component plant perfume and Chinese herbal medicine, through removal of impurities, clean, dry, pulverize, then weighs respectively by the component of flavouring material formula respectively, formulated after fully mixing:
Root of Dahurain angelica 20-25g kaempferia galamga 15-20g galingal 10-20g rhizoma nardostachyos 15-20g
Little fennel 35-40g tsaoko 15-20g Amomum globosum loureiro 20-25g cardamom 20-25g
The fragrant sand 15-20g of cumin 20-30g murraya paniculataJack 10-20g 10-20g in pungent heptan
Nutmeg 20-25g rhizoma zingiberis 15-20g Lemongrass 10:-20g amomum viosum 10-20g
The anistree 30-40g betel nut of Chinese prickly ash 30-40g 10-25g hawthorn 15-20g
Qing Chuan green pepper 30-40g wild peach 10-20g cassia bark 20-25g pepper 15-30g
Orange peel 20-30g cloves 10-20g semen myristicae 10-20g Radix Angelicae Sinensis 10-15g
The appropriate seed 10-15g of Radix Glycyrrhizae 10-20g spiceleaf 20-30g Yuan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310532136.2A CN104116065A (en) | 2013-11-03 | 2013-11-03 | Lobster seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310532136.2A CN104116065A (en) | 2013-11-03 | 2013-11-03 | Lobster seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104116065A true CN104116065A (en) | 2014-10-29 |
Family
ID=51761873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310532136.2A Pending CN104116065A (en) | 2013-11-03 | 2013-11-03 | Lobster seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104116065A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939008A (en) * | 2015-06-26 | 2015-09-30 | 邓宜满 | Herbal lobster oil formula and preparation method and lobster preparation method thereof |
| CN105685594A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Spicy hot lobster seasoning and preparation method thereof |
| CN106820057A (en) * | 2017-02-06 | 2017-06-13 | 田光 | A kind of lobster flavourings and preparation method thereof |
| CN107348456A (en) * | 2017-08-21 | 2017-11-17 | 王坚武 | The flavouring material formula and manufacture craft of a kind of lobster |
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
-
2013
- 2013-11-03 CN CN201310532136.2A patent/CN104116065A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
Non-Patent Citations (1)
| Title |
|---|
| 钟洁玲: "《此味只应天上有 钟洁玲快乐美食之旅》", 31 October 2010, article "一个人在吃，九个人流口水－小龙虾，十三香" * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685594A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Spicy hot lobster seasoning and preparation method thereof |
| CN104939008A (en) * | 2015-06-26 | 2015-09-30 | 邓宜满 | Herbal lobster oil formula and preparation method and lobster preparation method thereof |
| CN106820057A (en) * | 2017-02-06 | 2017-06-13 | 田光 | A kind of lobster flavourings and preparation method thereof |
| CN107348456A (en) * | 2017-08-21 | 2017-11-17 | 王坚武 | The flavouring material formula and manufacture craft of a kind of lobster |
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
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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: 20141029 |