CN104381936A - Donkey meat dumpling seasoning formula - Google Patents
Donkey meat dumpling seasoning formula Download PDFInfo
- Publication number
- CN104381936A CN104381936A CN201410528808.7A CN201410528808A CN104381936A CN 104381936 A CN104381936 A CN 104381936A CN 201410528808 A CN201410528808 A CN 201410528808A CN 104381936 A CN104381936 A CN 104381936A
- Authority
- CN
- China
- Prior art keywords
- grams
- salt
- meat dumpling
- donkey meat
- pepper
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 6
- 241000283074 Equus asinus Species 0.000 title abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000009395 breeding Methods 0.000 claims description 5
- 230000001488 breeding effect Effects 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000215744 Chaerophyllum bulbosum Species 0.000 claims description 4
- 235000001588 Chaerophyllum bulbosum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 241000049379 Chaerophyllum villosum Species 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 208000003251 Pruritus Diseases 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 241000722363 Piper Species 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000001139 anti-pruritic effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 239000003908 antipruritic agent Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010028116 Mucosal inflammation Diseases 0.000 description 1
- 201000010927 Mucositis Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000006583 body weight regulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- -1 long shelf-life Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 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
- 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
- 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
- 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 present invention discloses a donkey meat dumpling seasoning which is composed of the following materials: 25 grams of salt, 15 grams of chicken essence, 15 grams of pepper, 8 grams of aniseeds, 15 grams of spiced salt, 9 grams of cassia bark, 9 grams of dried ginger, 8 grams of meat tenderizing powder, 12 grams of Chinese red pepper, 30 grams of scallions, 15 grams of bean sprouts and 15 grams of Chaerophyllum villosum. The donkey meat dumpling seasoning has easily obtained raw materials, is free of preservatives, has a long shelf life, can relieve itch and fishy smell, and promote blood circulation, and has efficacies such as killing insects, relieving internal heat, preventing corrosion and inhibiting bacteria.
Description
Technical field
The present invention relates to the flavouring material formula of a breeding ass meat dumpling.
Background technology
Donkey meat delicious flavour, is usually used as filling for dumplings, but if process bad or collocation mistake condiment, not only damaged the deliciousness of meat, and smell is difficult to swallow.
Summary of the invention
The object of this invention is to provide the flavouring material formula of a breeding ass meat dumpling, its cost is low, raw material is easy to get, safety and Health, goes to have a strong smell fresh-keeping.
The object of the invention is to be achieved through the following technical solutions:
The condiment of one breeding ass meat dumpling, described condiment composition and weight are: salt 25 grams, chickens' extract 15 grams, 15 grams, pepper, aniseed 8 grams, 15 grams, the spiced salt, 9 grams, cassia bark, rhizoma zingiberis 9 grams, tenderizer 8 grams, 12 grams, Chinese prickly ash, green onion 30 grams, bud dish 15 grams, tuberous chervil 15 grams.
The nutrition of raw material that the present invention adopts, effect and dietary function are as follows:
Salt: separate and greasyly carry fresh, dispel the taste of the smelling of fish or mutton, make food keep this taste of raw material
Chickens' extract: the amino acid supplementing human body, is conducive to promoting and maintaining cerebral function
Pepper: antiseptic and inhibiting bacteria function, can separate fishes and shrimps meat poisoning
Aniseed: stimulating gastrointestinal neural blood vessel, promotes digestive juice secretion, increases gastrointestinal peristalsis, has effect of stomach invigorating, promoting the circulation of qi
The spiced salt: fragrant stomach invigorating, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection detoxifies, antipruritic solution raw meat
Cassia bark: raw meat solution of dispelling is greasy, prevents or delays the type ii diabetes caused with age
Rhizoma zingiberis: Wen Yunzhong is burnt, and disperse interior cold, warming middle energizer to dispel cold, Hui Yang promotes blood circulation; Promote digestive juice secretion, increase appetite
Tenderizer: old carnification obtains soft and succulency, collagen hydrolysate, makes muscle deliquescing and is easy to the cooking
Chinese prickly ash: hemangiectasis, reduces blood pressure
Green onion: containing prostaglandin A, the effect have diastole thin vessels, stimulating circulation, contributes to preventing the dizziness caused by blood pressure rising, has and brain is kept flexibly and prevents the effect of senile dementia
Bud dish: matter is tender crisp, and taste is fragrant and sweet, except work burns white background, is used for seasoning, increases delicate flavour
Tuberous chervil: have stimulation cycle, alleviate the effect of arthralgia, also have certain auxiliary therapeutic action to mucositis
Effect of the present invention is: draw materials conveniently, and not containing anticorrisive agent, long shelf-life, antipruritic solution raw meat, can stimulate circulation, and has effect of desinsection removing toxic substances, antiseptic and inhibiting bacteria function.
Detailed description of the invention
The concrete implementing process flow process of the condiment of donkey meat dumpling of the present invention is: select materials, dry, pulverize, cool, quantitative package.Concrete implementation step is as follows:
Select materials: by salt 25 grams, chickens' extract 15 grams, 15 grams, pepper, aniseed 8 grams, 15 grams, the spiced salt, 9 grams, cassia bark, rhizoma zingiberis 9 grams, tenderizer 8 grams, 12 grams, Chinese prickly ash, green onion 30 grams, bud dish 15 grams, tuberous chervil 15 grams, gets above raw material ready according to national quality and sanitary standard.
Dry: the raw material selected is cut into bulk and is placed in baking oven and dries, temperature is 110 ~ 120 DEG C, and the time is 45min.
Shatter: the above-mentioned raw materials of oven dry is put into pulverizer and pulverizes, the words of conditions permit are ground simultaneously.
Cooling: utilize vacuum precooling machine to be cooled to less than 15 DEG C.
Quantitative package: according to required weight packaging, often wrap weight regulation be no more than ± 1 gram.
Make finished product after the assay was approved.
The above embodiment is only be described preferred embodiments of the present invention, not limits scope of the present invention.
Claims (1)
1. a breeding ass meat dumpling seasoning, is characterized in that: described condiment composition and weight are: salt 25 grams, chickens' extract 15 grams, 15 grams, pepper, aniseed 8 grams, 15 grams, the spiced salt, 9 grams, cassia bark, rhizoma zingiberis 9 grams, tenderizer 8 grams, 12 grams, Chinese prickly ash, green onion 30 grams, bud dish 15 grams, tuberous chervil 15 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528808.7A CN104381936A (en) | 2014-09-26 | 2014-09-26 | Donkey meat dumpling seasoning formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528808.7A CN104381936A (en) | 2014-09-26 | 2014-09-26 | Donkey meat dumpling seasoning formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381936A true CN104381936A (en) | 2015-03-04 |
Family
ID=52599984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410528808.7A Pending CN104381936A (en) | 2014-09-26 | 2014-09-26 | Donkey meat dumpling seasoning formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381936A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166819A (en) * | 2015-10-28 | 2015-12-23 | 成都宽窄美食投资有限公司 | Dumpling seasoning |
-
2014
- 2014-09-26 CN CN201410528808.7A patent/CN104381936A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166819A (en) * | 2015-10-28 | 2015-12-23 | 成都宽窄美食投资有限公司 | Dumpling seasoning |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
|
| WD01 | Invention patent application deemed withdrawn after publication |