CN105249395A - Seasoning powder for double cooked pork slices - Google Patents
Seasoning powder for double cooked pork slices Download PDFInfo
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- CN105249395A CN105249395A CN201510744108.6A CN201510744108A CN105249395A CN 105249395 A CN105249395 A CN 105249395A CN 201510744108 A CN201510744108 A CN 201510744108A CN 105249395 A CN105249395 A CN 105249395A
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- sichuan
- seasoning powder
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Abstract
The invention discloses seasoning powder for double cooked pork slices. The seasoning powder for the double cooked pork slices is prepared from the following raw materials in parts by weight: 30-40 parts of pig bones, 30-40 parts of onions, 20-30 parts of cumin, 2-4 parts of table salt, 4-8 parts of peppers, 3-7 parts of anises, 3-7 parts of gingers, 8-10 parts of Chinese angelica, 6-8 parts of liquorice roots, 5-7 parts of soybean sauce and 100-120 parts of water. According to the seasoning powder for the double cooked pork slices, aiming at characteristics of the double cooked pork slices, the raw materials meet scientific ratios. According to the seasoning powder for the double cooked pork slices, the pig bones, the onions and a plurality of Chinese herbal medicinal ingredients are used as main components and the seasoning powder contains a plurality of types of amino acids, mineral substances and a plurality of types of microelements needed by human bodies, so that the nutritional ingredients of the seasoning powder are improved.
Description
Technical field
The present invention relates to a kind of flavoring, specifically relate to a kind of Sichuan-style pork toppings.
Background technology
Flavoring is in the daily culinary art of people, requisite flavouring, no matter be which style of cooking, flavoring is all a very important part.Along with the raising of people's quality of life, single flavoring cannot meet the demand of people to quality of life, therefore produces the demand that flavoring with health role has been market.
Warm in nature, taste is sweet pungent.The thoughts of returning home, liver, the spleen channel.Benefiting blood and regulating blood circulation, menstruction regulating and pain relieving, moisturizes laxation.Control irregular menstruation, through closing stomachache, abdominal mass knot is poly-, uterine bleeding; Headache due to deficiency of blood, dizzy, impotence numbness; Intestines are dry just difficult, heavy after dysentery characterized by blood in the stool; Ulcer sore is stolen, injury from falling down.
Summary of the invention
The object of the invention is to provide a kind of Sichuan-style pork toppings.
For achieving the above object, the invention provides following technical scheme:
A kind of Sichuan-style pork toppings, described Sichuan-style pork toppings are made up of the following raw material with weight: pig bone 30-40 part, onion 30-40 part, cumin 20-30 part, salt 2-4 part, pepper 4-8 part, anistree 3-7 part, ginger 3-7 part, Radix Angelicae Sinensis 8-10 part, Radix Glycyrrhizae 6-8 part, soy sauce 5-7 part and water 100-120 part.
Further, described Sichuan-style pork toppings are made up of the following raw material with weight: 30 parts, pig bone, onion 30 parts, cumin 20 parts, salt 2 parts, 4 parts, pepper, anise 3 parts, ginger 3 parts, Radix Angelicae Sinensis 8 parts, 6 parts, Radix Glycyrrhizae, 5 parts, soy sauce and 100 parts, water.
Further, described Sichuan-style pork toppings are made up of the following raw material with weight: 35 parts, pig bone, onion 35 parts, cumin 25 parts, salt 3 parts, 6 parts, pepper, anise 5 parts, ginger 5 parts, Radix Angelicae Sinensis 9 parts, 7 parts, Radix Glycyrrhizae, 6 parts, soy sauce and 110 parts, water.
Further, described Sichuan-style pork toppings are made up of the following raw material with weight: 40 parts, pig bone, onion 40 parts, cumin 30 parts, salt 4 parts, 8 parts, pepper, anise 7 parts, ginger 7 parts, Radix Angelicae Sinensis 10 parts, 8 parts, Radix Glycyrrhizae, 7 parts, soy sauce and 120 parts, water.
Further, described Sichuan-style pork toppings are made up of the following raw material with weight: 40 parts, pig bone, onion 30 parts, cumin 30 parts, salt 4 parts, 8 parts, pepper, anise 5 parts, ginger 3 parts, Radix Angelicae Sinensis 10 parts, 8 parts, Radix Glycyrrhizae, 5 parts, soy sauce and 120 parts, water.
The invention has the beneficial effects as follows: Sichuan-style pork toppings of the present invention, for the characteristic of Sichuan-style pork, raw material meets scientific matching.The present invention for main component with pig bone, onion and plurality of Chinese composition, is rich in several amino acids, mineral matter and multiple needed by human body trace element, is improve the nutritional labeling of toppings.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of Sichuan-style pork toppings, described Sichuan-style pork toppings are made up of the following raw material with weight: pig bone 30-40 part, onion 30-40 part, cumin 20-30 part, salt 2-4 part, pepper 4-8 part, anistree 3-7 part, ginger 3-7 part, Radix Angelicae Sinensis 8-10 part, Radix Glycyrrhizae 6-8 part, soy sauce 5-7 part and water 100-120 part.
Embodiment two
A kind of Sichuan-style pork toppings, described Sichuan-style pork toppings are made up of the following raw material with weight: 30 parts, pig bone, onion 30 parts, cumin 20 parts, salt 2 parts, 4 parts, pepper, anise 3 parts, ginger 3 parts, Radix Angelicae Sinensis 8 parts, 6 parts, Radix Glycyrrhizae, 5 parts, soy sauce and 100 parts, water.
Embodiment three
A kind of Sichuan-style pork toppings, described Sichuan-style pork toppings are made up of the following raw material with weight: 35 parts, pig bone, onion 35 parts, cumin 25 parts, salt 3 parts, 6 parts, pepper, anise 5 parts, ginger 5 parts, Radix Angelicae Sinensis 9 parts, 7 parts, Radix Glycyrrhizae, 6 parts, soy sauce and 110 parts, water.
Embodiment four
A kind of Sichuan-style pork toppings, described Sichuan-style pork toppings are made up of the following raw material with weight: 40 parts, pig bone, onion 40 parts, cumin 30 parts, salt 4 parts, 8 parts, pepper, anise 7 parts, ginger 7 parts, Radix Angelicae Sinensis 10 parts, 8 parts, Radix Glycyrrhizae, 7 parts, soy sauce and 120 parts, water.
Embodiment five
A kind of Sichuan-style pork toppings, described Sichuan-style pork toppings are made up of the following raw material with weight: 40 parts, pig bone, onion 30 parts, cumin 30 parts, salt 4 parts, 8 parts, pepper, anise 5 parts, ginger 3 parts, Radix Angelicae Sinensis 10 parts, 8 parts, Radix Glycyrrhizae, 5 parts, soy sauce and 120 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. Sichuan-style pork toppings, it is characterized in that, described Sichuan-style pork toppings are made up of the following raw material with weight: pig bone 30-40 part, onion 30-40 part, cumin 20-30 part, salt 2-4 part, pepper 4-8 part, anistree 3-7 part, ginger 3-7 part, Radix Angelicae Sinensis 8-10 part, Radix Glycyrrhizae 6-8 part, soy sauce 5-7 part and water 100-120 part.
2. a kind of Sichuan-style pork toppings according to claim 1, it is characterized in that, described Sichuan-style pork toppings are made up of the following raw material with weight: 30 parts, pig bone, onion 30 parts, cumin 20 parts, salt 2 parts, 4 parts, pepper, anise 3 parts, ginger 3 parts, Radix Angelicae Sinensis 8 parts, 6 parts, Radix Glycyrrhizae, 5 parts, soy sauce and 100 parts, water.
3. a kind of Sichuan-style pork toppings according to claim 1, it is characterized in that, described Sichuan-style pork toppings are made up of the following raw material with weight: 35 parts, pig bone, onion 35 parts, cumin 25 parts, salt 3 parts, 6 parts, pepper, anise 5 parts, ginger 5 parts, Radix Angelicae Sinensis 9 parts, 7 parts, Radix Glycyrrhizae, 6 parts, soy sauce and 110 parts, water.
4. a kind of Sichuan-style pork toppings according to claim 1, it is characterized in that, described Sichuan-style pork toppings are made up of the following raw material with weight: 40 parts, pig bone, onion 40 parts, cumin 30 parts, salt 4 parts, 8 parts, pepper, anise 7 parts, ginger 7 parts, Radix Angelicae Sinensis 10 parts, 8 parts, Radix Glycyrrhizae, 7 parts, soy sauce and 120 parts, water.
5. a kind of Sichuan-style pork toppings according to claim 1, it is characterized in that, described Sichuan-style pork toppings are made up of the following raw material with weight: 40 parts, pig bone, onion 30 parts, cumin 30 parts, salt 4 parts, 8 parts, pepper, anise 5 parts, ginger 3 parts, Radix Angelicae Sinensis 10 parts, 8 parts, Radix Glycyrrhizae, 5 parts, soy sauce and 120 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510744108.6A CN105249395A (en) | 2015-11-05 | 2015-11-05 | Seasoning powder for double cooked pork slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510744108.6A CN105249395A (en) | 2015-11-05 | 2015-11-05 | Seasoning powder for double cooked pork slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249395A true CN105249395A (en) | 2016-01-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510744108.6A Pending CN105249395A (en) | 2015-11-05 | 2015-11-05 | Seasoning powder for double cooked pork slices |
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| CN (1) | CN105249395A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107555A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialization makes the method for Sichuan-style pork |
-
2015
- 2015-11-05 CN CN201510744108.6A patent/CN105249395A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107555A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialization makes the method for Sichuan-style pork |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160120 |
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| WD01 | Invention patent application deemed withdrawn after publication |