CN104757499A - Aromatic seasoning - Google Patents
Aromatic seasoning Download PDFInfo
- Publication number
- CN104757499A CN104757499A CN201510151130.XA CN201510151130A CN104757499A CN 104757499 A CN104757499 A CN 104757499A CN 201510151130 A CN201510151130 A CN 201510151130A CN 104757499 A CN104757499 A CN 104757499A
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- China
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- seasoning
- aroma type
- type condiment
- aromatic
- weight
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Abstract
The invention discloses an aromatic seasoning. The aromatic seasoning is characterized by comprising the following components by weight: 3.7g of alpiniakatat sumadai hayata, 3.5g of anise, 3.6g of netmeg, 7.3g of cinnamon, 2g of clove, 21.6g of Chinese prickly ash, 19g of aniseed, 6.5g of fennel, 7.5g of radix angelicae, 11g of pickled chilli, 10.5g of bruised ginger and 3.8g of pericarpium citri reticulatae. The aromatic seasoning is suitable for cooking various dishes, and can meet diversified pursuits of people on diet tastes; and the dishes prepared from the seasoning are fresh, delicious, appropriate in crispness and tenderness and not greasy after being taken for a long period of time.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of aroma type condiment.
Background technology
Spices, mainly refers to that pepper, cloves, nutmeg, Chinese cassia tree etc. have the tropical plants of aromatic odor or anti-corrosion function, has pleasant aromatic odor, can be used for compound or the mixture of preparing essence.By fragrance applications in cuisines, there is the history of thousands of years in China.Along with the development in epoch, how we, for the pursuit also more and more diversification of taste of diet, apply common spices and modulate our desirable taste, meet the hobby of one family for different taste, become the problem faced by many housewifves.
Summary of the invention
The invention provides a kind of recipe spice.The present invention is achieved by the following technical solutions:
A kind of aroma type condiment, is characterized in that described perfume composition and respective percentage by weight are: purple cool 3.7g, anistree 3.5g, nutmeg 3.6g, Chinese cassia tree 7.3g, cloves 2g, Chinese prickly ash 21.6g, aniseed 19g part, fennel 6.5g, root of Dahurain angelica 7.5g, bubble green pepper 11g, bruised ginger 10.5g, dried orange peel 3.8g.Each component in described spices must fully be dried or dry, and often kind of raw material pulverizes and sieves separately, deposits respectively.Described flavoring will according to percentage by weight Homogeneous phase mixing when blending ingredients.The beneficial effect of the invention is: recipe spice of the present invention is applicable to the culinary art of various dish, can meet us and pursue for the diversification of taste of diet, the dish made of spices of the present invention, and fresh perfume (or spice) is good to eat, and crisp tender suitable, food is oiliness for a long time.
Detailed description of the invention
A kind of aroma type condiment, is characterized in that described perfume composition and respective percentage by weight are: purple cool 3.7g, anistree 3.5g, nutmeg 3.6g, Chinese cassia tree 7.3g, cloves 2g, Chinese prickly ash 21.6g, aniseed 19g part, fennel 6.5g, root of Dahurain angelica 7.5g, bubble green pepper 11g, bruised ginger 10.5g, dried orange peel 3.8g.Each component in spices must fully be dried or dry, and often kind of raw material pulverizes and sieves separately, deposits respectively.Again according to the white proportion by subtraction Homogeneous phase mixing of composition described above, what stirring obtained is exactly described aroma type condiment.
With above-mentioned according to desirable embodiment of the present invention for enlightenment, by above-mentioned description, relevant staff in the scope not departing from this invention technological thought, can carry out various change and amendment completely.The technical scope of this invention is not limited to the content on description, must determine its technical scope according to right.
Claims (3)
1. an aroma type condiment, is characterized in that described perfume composition and respective percentage by weight are: purple cool 3.7g, anistree 3.5g, nutmeg 3.6g, Chinese cassia tree 7.3g, cloves 2g, Chinese prickly ash 21.6g, aniseed 19g part, fennel 6.5g, root of Dahurain angelica 7.5g, bubble green pepper 11g, bruised ginger 10.5g, dried orange peel 3.8g.
2., according to a kind of aroma type condiment described in claim 1, it is characterized in that each component in described spices must fully be dried or dry, often kind of raw material pulverizes and sieves separately, deposits respectively.
3. according to a kind of aroma type condiment described in claim 1, will according to percentage by weight Homogeneous phase mixing when it is characterized in that described aroma type condiment blending ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510151130.XA CN104757499A (en) | 2015-04-01 | 2015-04-01 | Aromatic seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510151130.XA CN104757499A (en) | 2015-04-01 | 2015-04-01 | Aromatic seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757499A true CN104757499A (en) | 2015-07-08 |
Family
ID=53639876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510151130.XA Pending CN104757499A (en) | 2015-04-01 | 2015-04-01 | Aromatic seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757499A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262648A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of cooking spice, preparation method and using method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| US20100304001A1 (en) * | 2009-06-02 | 2010-12-02 | Gerald Sampson | Southern dry rub |
| CN102090603A (en) * | 2009-12-11 | 2011-06-15 | 陈晓萍 | Novel seasoning powder |
| CN102813171A (en) * | 2012-09-06 | 2012-12-12 | 田保民 | Schizonepeta seasoning and production method |
| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
-
2015
- 2015-04-01 CN CN201510151130.XA patent/CN104757499A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| US20100304001A1 (en) * | 2009-06-02 | 2010-12-02 | Gerald Sampson | Southern dry rub |
| CN102090603A (en) * | 2009-12-11 | 2011-06-15 | 陈晓萍 | Novel seasoning powder |
| CN102813171A (en) * | 2012-09-06 | 2012-12-12 | 田保民 | Schizonepeta seasoning and production method |
| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262648A (en) * | 2016-08-13 | 2017-01-04 | 沈阳含饴食品有限公司 | A kind of cooking spice, preparation method and using method |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150708 |