CN105053937A - Seasoner for pork rib stewing - Google Patents
Seasoner for pork rib stewing Download PDFInfo
- Publication number
- CN105053937A CN105053937A CN201510562000.5A CN201510562000A CN105053937A CN 105053937 A CN105053937 A CN 105053937A CN 201510562000 A CN201510562000 A CN 201510562000A CN 105053937 A CN105053937 A CN 105053937A
- Authority
- CN
- China
- Prior art keywords
- parts
- flavoring
- chop
- cassia bark
- stewed
- 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
Abstract
The invention belongs to the field of seasoners, and particularly relates to a seasoner for pork rib stewing. The seasoner comprises the following raw materials in parts by weight: 0.5-10 parts of anise, 2-20 parts of cinnamons, 3-30 parts of fennel, 1-20 parts of Nardostachys jatamansi DC, 2-10 parts of cinnamons, 1-15 parts of coriander, 2-20 parts of murraya paniculata, 2-8 parts of amomum tsaoko, 1-16 parts of gastrodia elata, 5-30 parts of needle mushrooms, 2-20 parts of pepper, 4-16 parts of raw gingers, 5-50 parts of green Chinese onion sections, 5-50 parts of garlic, 2-10 parts of mature vinegar, 5-30 parts of cooking wine, 2-20 parts of rosemary, 1-10 parts of cardamun, 1-8 parts of lemon leaves, 1-6 parts of liquorice, 4-40 parts of hawthorns, 2-24 parts of fructus amomi, 1-12 parts of radix angelicae, 2-20 parts of clove, 0.5-8 parts of a yeast extract, 2-25 parts of fructus aurantii, 3-30 parts of parsley, 2-20 parts of horseradish and 1-10 parts of dills. The seasoner has the beneficial effects that by adoption of the seasoner for pork rib stewing, the fragrance of the pork ribs can be obviously enhanced; and furthermore, the pork ribs are easily stewed, fresh in meat and high in nutrition value and are suitable for being eaten by old people, children and pregnant women.
Description
Technical field
The invention belongs to field of flavors, be specifically related to a kind of flavoring of stewed chop.
Background technology
Good protein, fat that Pig spareribs can provide human physiological activity required, especially abundant calcareously safeguard bone health.Chop is except containing albumen, fat, except vitamin, also containing a large amount of calcium phosphate, ossein, osseomucoid etc., can be child and old man provides calcareous.
Effect of Pig spareribs and effect: boil soup cold, can strengthen waist knee, beneficial strength, qi-restoratives is weak, strengthening the bones and muscles.If deficiency-cold in spleen and stomach, digest not good enough people and eat it, easily cause the glutted or diarrhoea of stomach and intestine, therefore ginger or pepper should be added in bone soup.It is then warm in nature that pig bone forges charcoal levigation, has the effect of antidiarrheal stomach invigorating Psoralen.
The nutritive value of Pig spareribs: the rib that pig is left after picking meat and vertebrae, above also with a small amount of meat, edible.The good protein that Pig spareribs provides human physiological activity required, fat, especially abundant calcareously safeguard bone health.
Pig spareribs common people all edibles, inducing diuresis to reduce edema, is especially suitable for insufficiency of vital energy and blood, and the deficiency of Yin receives poor person; The careful clothes of the person of accumulateing in wet hot phlegm is stagnant; Fat, blood fat the higher person should not be eaten more.
Therefore, in order to be that chop is fresher fragrant delicious, invention one can significantly increase chop fragrance, and it is rotten that chop is easily stewed, flavoring Fresh & Tender in Texture.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of flavoring of stewed chop, this flavoring can significantly increase chop fragrance, and it is rotten, Fresh & Tender in Texture that chop is easily stewed.
A flavoring for stewed chop, comprises the raw material of following portions by weight:
Anistree 0.5-10 cassia bark 2-20 fennel seeds 3-30
Sweet ancient name for Chinese cabbage 1-20 cassia bark 2-10 coriander 1-15
Murraya paniculataJack 2-20 tsaoko 2-8 rhizoma Gastrodiae 1-16
Pin mushroom 5-30 Chinese prickly ash 2-20 ginger 4-16
Onion parts 5-50 garlic 5-50 mature vinegar 2-10
Cooking wine 5-30 rosemary 2-20 cardamom 1-10
Lemonlike citrus leaf 1-8 Radix Glycyrrhizae 1-6 hawthorn 4-40
Fructus amomi 2-24 root of Dahurain angelica 1-12 cloves 2-20
Yeast extract 0.5-8 Fructus Aurantii 2-25 parsley 3-30
Horseradish 2-20 dill 1-10.
Preferably, the flavoring of above-mentioned stewed chop comprises the raw material of following portions by weight:
Anistree 1-10 cassia bark 4-20 fennel seeds 3-25
Sweet ancient name for Chinese cabbage 1-18 cassia bark 2-8 coriander 1-12
Murraya paniculataJack 4-20 tsaoko 2-7 rhizoma Gastrodiae 1-15
Pin mushroom 5-25 Chinese prickly ash 2-18 ginger 4-15
Onion parts 5-40 garlic 5-40 mature vinegar 2-8
Cooking wine 5-25 rosemary 2-15 cardamom 1-8
Lemonlike citrus leaf 2-8 Radix Glycyrrhizae 2-6 hawthorn 4-35
Fructus amomi 2-20 root of Dahurain angelica 1-10 cloves 2-15
Yeast extract 0.5-6 Fructus Aurantii 2-24 parsley 6-30
Horseradish 2-18 dill 1-9.
Preferred, the flavoring of above-mentioned stewed chop comprises the raw material of following portions by weight:
Anistree 4 cassia bark 8 fennel seeds 12
Sweet ancient name for Chinese cabbage 8 cassia bark 6 coriander 8
Murraya paniculataJack 15 tsaoko 5 rhizoma Gastrodiae 10
Pin mushroom 16 Chinese prickly ash 12 ginger 10
Onion parts 30 garlic 30 mature vinegar 8
Cooking wine 20 rosemary 8 cardamom 7
Lemonlike citrus leaf 5 Radix Glycyrrhizae 5 hawthorn 24
Fructus amomi 15 root of Dahurain angelica 4 cloves 3
Yeast extract 1 Fructus Aurantii 10 parsley 25
Horseradish 4 dill 4.
As a modification of the present invention, the flavoring of above-mentioned stewed chop also comprises the raw material of following parts by weight:
Flavour nucleotide disodium 2-20 cape jasmine 5-30 sodium glutamate 1-20.
Preferably, the flavoring of stewed chop also comprises the raw material of following portions by weight:
Flavour nucleotide disodium 10 cape jasmine 12 sodium glutamate 10.
Beneficial effect of the present invention is, adopts the flavoring of above-mentioned stewed chop, and this flavoring can significantly increase chop fragrance, and it is rotten, Fresh & Tender in Texture that chop is easily stewed, and is of high nutritive value, and is applicable to the elderly, children and pregnant woman.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
The weight proportion of the flavoring of stewed chop is as follows:
Anistree 4 cassia bark 8 fennel seeds 12
Sweet ancient name for Chinese cabbage 8 cassia bark 6 coriander 8
Murraya paniculataJack 15 tsaoko 5 rhizoma Gastrodiae 10
Pin mushroom 16 Chinese prickly ash 12 ginger 10
Onion parts 30 garlic 30 mature vinegar 8
Cooking wine 20 rosemary 8 cardamom 7
Lemonlike citrus leaf 5 Radix Glycyrrhizae 5 hawthorn 24
Fructus amomi 15 root of Dahurain angelica 4 cloves 3
Yeast extract 1 Fructus Aurantii 10 parsley 25
Horseradish 4 dill 4.
Embodiment 2
Anistree 0.5 cassia bark 2 fennel seeds 3
Sweet ancient name for Chinese cabbage 1 cassia bark 2 coriander 1
Murraya paniculataJack 2 tsaoko 2 rhizoma Gastrodiae 1
Pin mushroom 5 Chinese prickly ash 2 ginger 4
Onion parts 5 garlic 5 mature vinegar 2
Cooking wine 5 rosemary 2 cardamom 1
Lemonlike citrus leaf 1 Radix Glycyrrhizae 1 hawthorn 4
Fructus amomi 2 root of Dahurain angelica 1 cloves 2
Yeast extract 0.5 Fructus Aurantii 2 parsley 3
Horseradish 2 dill 1.
Embodiment 3
Anistree 10 cassia bark 20 fennel seeds 30
Sweet ancient name for Chinese cabbage 20 cassia bark 10 coriander 15
Murraya paniculataJack 20 tsaoko 8 rhizoma Gastrodiae 16
Pin mushroom 30 Chinese prickly ash 20 ginger 16
Onion parts 50 garlic 50 mature vinegar 10
Cooking wine 30 rosemary 20 cardamom 10
Lemonlike citrus leaf 8 Radix Glycyrrhizae 6 hawthorn 40
Fructus amomi 24 root of Dahurain angelica 12 cloves 20
Yeast extract 8 Fructus Aurantii 25 parsley 30
Horseradish 20 dill 10.
Embodiment 4
Anistree 1 cassia bark 4 fennel seeds 3
Sweet ancient name for Chinese cabbage 1 cassia bark 2 coriander 1
Murraya paniculataJack 4 tsaoko 2 rhizoma Gastrodiae 1
Pin mushroom 5 Chinese prickly ash 2 ginger 4
Onion parts 5 garlic 5 mature vinegar 2
Cooking wine 5 rosemary 2 cardamom 1
Lemonlike citrus leaf 2 Radix Glycyrrhizae 2 hawthorn 4
Fructus amomi 2 root of Dahurain angelica 1 cloves 2
Yeast extract 0.5 Fructus Aurantii 2 parsley 6
Horseradish 2 dill 1.
Embodiment 5
Anistree 10 cassia bark 20 fennel seeds 25
Sweet ancient name for Chinese cabbage 18 cassia bark 8 coriander 12
Murraya paniculataJack 20 tsaoko 7 rhizoma Gastrodiae 15
Pin mushroom 25 Chinese prickly ash 18 ginger 15
Onion parts 40 garlic 40 mature vinegar 8
Cooking wine 25 rosemary 15 cardamom 8
Lemonlike citrus leaf 8 Radix Glycyrrhizae 6 hawthorn 35
Fructus amomi 20 root of Dahurain angelica 10 cloves 15
Yeast extract 6 Fructus Aurantii 24 parsley 30
Horseradish 18 dill 9.
Embodiment 6
Anistree 4 cassia bark 8 fennel seeds 12
Sweet ancient name for Chinese cabbage 8 cassia bark 6 coriander 8
Murraya paniculataJack 15 tsaoko 5 rhizoma Gastrodiae 10
Pin mushroom 16 Chinese prickly ash 12 ginger 10
Onion parts 30 garlic 30 mature vinegar 8
Cooking wine 20 rosemary 8 cardamom 7
Lemonlike citrus leaf 5 Radix Glycyrrhizae 5 hawthorn 24
Fructus amomi 15 root of Dahurain angelica 4 cloves 3
Yeast extract 1 Fructus Aurantii 10 parsley 25
Horseradish 4 dill 4 flavour nucleotide disodium 10
Cape jasmine 12 sodium glutamate 10.
Embodiment 7
Anistree 0.5 cassia bark 2 fennel seeds 3
Sweet ancient name for Chinese cabbage 1 cassia bark 2 coriander 1
Murraya paniculataJack 2 tsaoko 2 rhizoma Gastrodiae 1
Pin mushroom 5 Chinese prickly ash 2 ginger 4
Onion parts 5 garlic 5 mature vinegar 2
Cooking wine 5 rosemary 2 cardamom 1
Lemonlike citrus leaf 1 Radix Glycyrrhizae 1 hawthorn 4
Fructus amomi 2 root of Dahurain angelica 1 cloves 2
Yeast extract 0.5 Fructus Aurantii 2 parsley 3
Horseradish 2 dill 1 flavour nucleotide disodium 2
Cape jasmine 5 sodium glutamate 1.
Embodiment 8
When stewing Pig spareribs, first chop being cleaned up and being chopped into fritter, boiling with warm water soup of dehematizing.Again chop is placed in marmite, adds suitable quantity of water, then add the flavoring of following parts by weight:
Anistree 4 cassia bark 8 fennel seeds 12
Sweet ancient name for Chinese cabbage 8 cassia bark 6 coriander 8
Murraya paniculataJack 15 tsaoko 5 rhizoma Gastrodiae 10
Pin mushroom 16 Chinese prickly ash 12 ginger 10
Onion parts 30 garlic 30 mature vinegar 8
Cooking wine 20 rosemary 8 cardamom 7
Lemonlike citrus leaf 5 Radix Glycyrrhizae 5 hawthorn 24
Fructus amomi 15 root of Dahurain angelica 4 cloves 3
Yeast extract 1 Fructus Aurantii 10 parsley 25
Horseradish 4 dill 4 flavour nucleotide disodium 10
Cape jasmine 12 sodium glutamate 10.
Above-mentioned flavoring is placed in gauze wrap, fastens with rope, be placed in marmite and boil 30 minutes, the chop aromatic flavour of stewing out, and chop is easily stewed rotten, Fresh & Tender in Texture, is of high nutritive value.
Claims (5)
1. a flavoring for stewed chop, comprises the raw material of following portions by weight:
Anistree 0.5-10 cassia bark 2-20 fennel seeds 3-30
Sweet ancient name for Chinese cabbage 1-20 cassia bark 2-10 coriander 1-15
Murraya paniculataJack 2-20 tsaoko 2-8 rhizoma Gastrodiae 1-16
Pin mushroom 5-30 Chinese prickly ash 2-20 ginger 4-16
Onion parts 5-50 garlic 5-50 mature vinegar 2-10
Cooking wine 5-30 rosemary 2-20 cardamom 1-10
Lemonlike citrus leaf 1-8 Radix Glycyrrhizae 1-6 hawthorn 4-40
Fructus amomi 2-24 root of Dahurain angelica 1-12 cloves 2-20
Yeast extract 0.5-8 Fructus Aurantii 2-25 parsley 3-30
Horseradish 2-20 dill 1-10.
2. the flavoring of a kind of stewed chop as claimed in claim 1, is characterized in that, the flavoring of described stewed chop comprises the raw material of following portions by weight:
Anistree 1-10 cassia bark 4-20 fennel seeds 3-25
Sweet ancient name for Chinese cabbage 1-18 cassia bark 2-8 coriander 1-12
Murraya paniculataJack 4-20 tsaoko 2-7 rhizoma Gastrodiae 1-15
Pin mushroom 5-25 Chinese prickly ash 2-18 ginger 4-15
Onion parts 5-40 garlic 5-40 mature vinegar 2-8
Cooking wine 5-25 rosemary 2-15 cardamom 1-8
Lemonlike citrus leaf 2-8 Radix Glycyrrhizae 2-6 hawthorn 4-35
Fructus amomi 2-20 root of Dahurain angelica 1-10 cloves 2-15
Yeast extract 0.5-6 Fructus Aurantii 2-24 parsley 6-30
Horseradish 2-18 dill 1-9.
3. the flavoring of a kind of stewed chop as claimed in claim 1, is characterized in that, the flavoring of described stewed chop comprises the raw material of following portions by weight:
Anistree 4 cassia bark 8 fennel seeds 12
Sweet ancient name for Chinese cabbage 8 cassia bark 6 coriander 8
Murraya paniculataJack 15 tsaoko 5 rhizoma Gastrodiae 10
Pin mushroom 16 Chinese prickly ash 12 ginger 10
Onion parts 30 garlic 30 mature vinegar 8
Cooking wine 20 rosemary 8 cardamom 7
Lemonlike citrus leaf 5 Radix Glycyrrhizae 5 hawthorn 24
Fructus amomi 15 root of Dahurain angelica 4 cloves 3
Yeast extract 1 Fructus Aurantii 10 parsley 25
Horseradish 4 dill 4.
4. the flavoring of a kind of stewed chop as claimed in claim 1, is characterized in that, the flavoring of described stewed chop also comprises the raw material of following parts by weight:
Flavour nucleotide disodium 2-20 cape jasmine 5-30 sodium glutamate 1-20.
5. the flavoring of a kind of stewed chop as claimed in claim 4, is characterized in that, the flavoring of described stewed chop also comprises the raw material of following portions by weight:
Flavour nucleotide disodium 10 cape jasmine 12 sodium glutamate 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510562000.5A CN105053937A (en) | 2015-09-07 | 2015-09-07 | Seasoner for pork rib stewing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510562000.5A CN105053937A (en) | 2015-09-07 | 2015-09-07 | Seasoner for pork rib stewing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053937A true CN105053937A (en) | 2015-11-18 |
Family
ID=54483663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510562000.5A Pending CN105053937A (en) | 2015-09-07 | 2015-09-07 | Seasoner for pork rib stewing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053937A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN106690239A (en) * | 2016-10-31 | 2017-05-24 | 广西南宁市唐郎食品有限公司 | Seasoning bag for cooking soup |
| CN106820054A (en) * | 2016-10-31 | 2017-06-13 | 广西南宁市唐郎食品有限公司 | A kind of butcher's meat condiment |
| CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
| CN107668647A (en) * | 2017-10-16 | 2018-02-09 | 高州市名洋化工有限公司 | A kind of fragrance of a flower flavoring |
| CN111418812A (en) * | 2020-05-15 | 2020-07-17 | 董银行 | Seasoning for stewing dishes |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284112A (en) * | 2013-06-04 | 2013-09-11 | 徐振东 | Seasoner |
| CN104872604A (en) * | 2015-05-21 | 2015-09-02 | 阜阳九珍食品有限公司 | Multi-nutrition pork rib seasoner and processing method thereof |
-
2015
- 2015-09-07 CN CN201510562000.5A patent/CN105053937A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284112A (en) * | 2013-06-04 | 2013-09-11 | 徐振东 | Seasoner |
| CN104872604A (en) * | 2015-05-21 | 2015-09-02 | 阜阳九珍食品有限公司 | Multi-nutrition pork rib seasoner and processing method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN106690239A (en) * | 2016-10-31 | 2017-05-24 | 广西南宁市唐郎食品有限公司 | Seasoning bag for cooking soup |
| CN106820054A (en) * | 2016-10-31 | 2017-06-13 | 广西南宁市唐郎食品有限公司 | A kind of butcher's meat condiment |
| CN107668647A (en) * | 2017-10-16 | 2018-02-09 | 高州市名洋化工有限公司 | A kind of fragrance of a flower flavoring |
| CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
| CN111418812A (en) * | 2020-05-15 | 2020-07-17 | 董银行 | Seasoning for stewing dishes |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053937A (en) | Seasoner for pork rib stewing | |
| CN102551014B (en) | Seasoning | |
| CN103099236B (en) | Method for processing mushroom-flavor goose and mushroom-flavor goose | |
| CN105918886A (en) | Preparation method of spiced beef with good mouthfeel | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN103652509A (en) | Steamed bun filled with soup | |
| CN103005303B (en) | Method for making health-care rice noodles | |
| CN105053936A (en) | Condiment for stewing hen | |
| CN107019165A (en) | A kind of halogen meat and preparation method thereof | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN104082769A (en) | Honey-fragrant spiced goose and preparation method thereof | |
| CN103704791A (en) | Toona sinensis peanut sauce and preparation method thereof | |
| CN106798306A (en) | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof | |
| CN103932231A (en) | Nutritious and delicious beer soft-shelled turtle and preparation method thereof | |
| CN107440001A (en) | A kind of health care eel is dry and preparation method thereof | |
| CN109043361A (en) | A kind of method for production of herbal cuisine reed catkins chicken | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN104187766A (en) | Orange-flavored beef slices and preparation method thereof | |
| CN103876092A (en) | Compound seasoning used for stewing pork | |
| CN106616497A (en) | Production method of sauce-flavor health-care dehydrated salted rabbits and sauce-flavor health-care dehydrated salted rabbits prepared thereby | |
| CN106235057A (en) | A kind of stew in soy sauce duck neck and preparation method thereof | |
| CN105962268A (en) | Seasoning material | |
| CN106360576A (en) | Halal bone soup hotpot soup materials and preparation method thereof | |
| CN105077134A (en) | Seasoning for stewing mutton | |
| CN104187765A (en) | Beef slices with mellow taste of coffee and preparation method of beef slices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |
|
| RJ01 | Rejection of invention patent application after publication |