CN105639250A - Flavoring type cooking condiment for marinating products and preparation method of flavoring type cooking condiment - Google Patents
Flavoring type cooking condiment for marinating products and preparation method of flavoring type cooking condiment Download PDFInfo
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- CN105639250A CN105639250A CN201410623989.1A CN201410623989A CN105639250A CN 105639250 A CN105639250 A CN 105639250A CN 201410623989 A CN201410623989 A CN 201410623989A CN 105639250 A CN105639250 A CN 105639250A
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Abstract
The invention provides a flavoring type cooking condiment for marinating products and a preparation method of the flavoring type cooking condiment. The flavoring type cooking condiment is prepared from the following raw materials of fennel, sand ginger, star aniseeds, alpinia katsumadai hayata, Chinese cinnamon, ligusticum chuanxiong hort., fructus tsaoko, villous amomum fruits, pepper fruits, cloves, licorice roots, fruits of alpinia galanga(L.)willd., valeriana tangutica batal, galanga, Chinese cinnamon, spiceleaves, cinnamon, angelica dahurica, radix angelica sinensis, and chili peppers. The condiment disclosed by the invention is reasonable in configuration, the fragrance of the marinating products is enhanced, and the marinated marinating products are good in taste, strong in fragrance, and attractive to consumers. Mild Chinese herbal medicine raw materials beneficial to human bodies are adopted, so that the cooking condiment has the effects of warming and invigouating for the consumers. The cooking condiment disclosed by the invention is fresh, fragrant and delicious, has the efficacies of removing fishy smell and restraining impurities, and can also effectively reduce the unctuosity of meat, so that foods are delicious; when the consumers eat the foods cooked with the cooking condiment, the consumers have satisfying feeling, and the nutrients of foods can be easier to absorb by human bodies.
Description
Technical field
The present invention relates to condiment field, particularly relate to a kind of flavored type cooking flavoring for halogen products and compound method thereof.
Background technology
Flavoring agent is dietary materials indispensable during people live, in the prior art, the flavoring agent that culinary art materials are conventional does not only have Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, pepper powder, Fructus Anisi Stellati etc., has numerous flavoring agent mixed spices yet, more has medical food condiment, China's cuisines are looked good, smell good and taste good, its prescription is of a great variety, and taste is different, and spiced and stewed food flavoring agent is exactly one of them, but spiced and stewed food flavoring agent now simply plays part flavoring agent effect, and the product that stew in soy sauce goes out is inadequate to the new gravitation of eater.
Summary of the invention
According to above technical problem, the present invention provides a kind of flavored type cooking flavoring for halogen products and compound method thereof, its raw material includes Fructus Foeniculi, Rhizoma Kaempferiae, anistree, kowtow in vain, Cortex cinnamomi japonici (Ramulus Cinnamomi), Oleum Linderae, Fructus Tsaoko, Fructus Amomi, Fructus Piperis, Flos Caryophylli, Radix Glycyrrhizae, red kowtow, Rhizoma seu Herba Valerianae Tanguticae, Rhizoma Alpiniae Officinarum, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Cortex Cinnamomi, the Radix Angelicae Dahuricae, Radix Angelicae Sinensis, Fructus Capsici, its concrete mass fraction ratio is: Fructus Foeniculi 3-12 part, Rhizoma Kaempferiae 4-6 part, anistree 4-13 part, kowtow 4-9 part in vain, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-6 part, Oleum Linderae 2-10 part, Fructus Tsaoko 4-14 part, Fructus Amomi 3-14 part, Fructus Piperis 3-9 part, Flos Caryophylli 3-6 part, Radix Glycyrrhizae 1-3 part, red kowtow 2-5 part, Rhizoma seu Herba Valerianae Tanguticae 3-6 part, Rhizoma Alpiniae Officinarum 6-13, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-15, Herba Pelargonii Graveolentis 7-15, Cortex Cinnamomi 8-20, Radix Angelicae Dahuricae 4-16, Radix Angelicae Sinensis 4-16, Fructus Capsici 8-16.
A kind of flavored type cooking flavoring for halogen products compound method, it concretely comprises the following steps:
(1) it is first according to above-mentioned mass fraction and weighs raw material;
(2) then all raw materials are put into ultrasonic washing unit to be carried out, clean 2-3 time, after having cleaned, raw material is rinsed by clear water;
(3) raw material after cleaning is put into dehydrator to dry, then the raw material after drying is taken out stand-by;
(4) raw material after drying being put into pulverizer to pulverize, pulverized particles is unsuitable too small, is sized to 2-6 order;
(5) raw material after pulverizing is carried out uniform stirring, put it in gauze bag standby after stirring.
The invention have the benefit that flavoring agent of the present invention configuration rationally, add the fragrance of spiced and stewed food, not only stew in soy sauce spiced and stewed food out is delicious, thick flavor, attract eater, and the present invention adopts the gentle herbal raw material that human body is useful, and eater also has temperature compensation effect. The fresh fragrance of the present invention is beautiful, has raw meat and presses down assorted effect, moreover it is possible to effectively reduces carnivorous greasy, makes food better to eat, not only allow people feel satisfied when edible, and the nutrition of food can be allowed to be easier to be absorbed by the body.
Detailed description of the invention
In order to make those skilled in the art be better understood from technical solution of the present invention, below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
A kind of flavored type cooking flavoring for halogen products compound method, it concretely comprises the following steps:
(1) be first according to following mass fraction and weigh raw material: Fructus Foeniculi 4 parts, Rhizoma Kaempferiae 4 parts, anistree 6 parts, in vain kowtow 5 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Oleum Linderae 2 parts, Fructus Tsaoko 5 parts, Fructus Amomi 6 parts, 4 parts of Fructus Piperis, Flos Caryophylli 5 parts, 2 parts of Radix Glycyrrhizae, red kowtow 4 parts, Rhizoma seu Herba Valerianae Tanguticae 5 parts, Rhizoma Alpiniae Officinarum 7, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8, Herba Pelargonii Graveolentis 7, Cortex Cinnamomi 10, the Radix Angelicae Dahuricae 5, Radix Angelicae Sinensis 4, Fructus Capsici 9.
(2) then all raw materials are put into ultrasonic washing unit to be carried out, clean 2-3 time, after having cleaned, raw material is rinsed by clear water;
(3) raw material after cleaning is put into dehydrator to dry, then the raw material after drying is taken out stand-by;
(4) raw material after drying being put into pulverizer to pulverize, pulverized particles is unsuitable too small, is sized to 2-6 order;
(5) raw material after pulverizing is carried out uniform stirring, put it in gauze bag standby after stirring.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, and these improvement also should be regarded as protection scope of the present invention.
Claims (2)
1. a flavored type cooking flavoring for halogen products and compound method thereof, its raw material includes Fructus Foeniculi, Rhizoma Kaempferiae, anistree, kowtow in vain, Cortex cinnamomi japonici (Ramulus Cinnamomi), Oleum Linderae, Fructus Tsaoko, Fructus Amomi, Fructus Piperis, Flos Caryophylli, Radix Glycyrrhizae, red kowtow, Rhizoma seu Herba Valerianae Tanguticae, Rhizoma Alpiniae Officinarum, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Cortex Cinnamomi, the Radix Angelicae Dahuricae, Radix Angelicae Sinensis, Fructus Capsici, its concrete mass fraction ratio is: Fructus Foeniculi 3-12 part, Rhizoma Kaempferiae 4-6 part, anistree 4-13 part, kowtow 4-9 part in vain, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-6 part, Oleum Linderae 2-10 part, Fructus Tsaoko 4-14 part, Fructus Amomi 3-14 part, Fructus Piperis 3-9 part, Flos Caryophylli 3-6 part, Radix Glycyrrhizae 1-3 part, red kowtow 2-5 part, Rhizoma seu Herba Valerianae Tanguticae 3-6 part, Rhizoma Alpiniae Officinarum 6-13, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2-15, Herba Pelargonii Graveolentis 7-15, Cortex Cinnamomi 8-20, Radix Angelicae Dahuricae 4-16, Radix Angelicae Sinensis 4-16, Fructus Capsici 8-16.
2. a flavored type cooking flavoring for halogen products compound method, it concretely comprises the following steps:
It is first according to above-mentioned mass fraction and weighs raw material;
Then all raw materials are put into ultrasonic washing unit to be carried out, clean 2-3 time, after having cleaned, raw material is rinsed by clear water;
Raw material after cleaning is put into dehydrator dry, then the raw material after drying is taken out stand-by;
Raw material after drying being put into pulverizer pulverize, pulverized particles is unsuitable too small, is sized to 2-6 order;
Raw material after pulverizing is carried out uniform stirring, puts it in gauze bag standby after stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410623989.1A CN105639250A (en) | 2014-11-10 | 2014-11-10 | Flavoring type cooking condiment for marinating products and preparation method of flavoring type cooking condiment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410623989.1A CN105639250A (en) | 2014-11-10 | 2014-11-10 | Flavoring type cooking condiment for marinating products and preparation method of flavoring type cooking condiment |
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| CN105639250A true CN105639250A (en) | 2016-06-08 |
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| CN201410623989.1A Pending CN105639250A (en) | 2014-11-10 | 2014-11-10 | Flavoring type cooking condiment for marinating products and preparation method of flavoring type cooking condiment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594457A (en) * | 2017-09-30 | 2018-01-19 | 布尔津县味美特生态肉食品有限公司 | A kind of halogen material of stew in soy sauce beef tendon and the marinating method of beef tendon |
| CN109418685A (en) * | 2017-08-28 | 2019-03-05 | 石喜乐 | A kind of carnivorous formula |
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
-
2014
- 2014-11-10 CN CN201410623989.1A patent/CN105639250A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418685A (en) * | 2017-08-28 | 2019-03-05 | 石喜乐 | A kind of carnivorous formula |
| CN107594457A (en) * | 2017-09-30 | 2018-01-19 | 布尔津县味美特生态肉食品有限公司 | A kind of halogen material of stew in soy sauce beef tendon and the marinating method of beef tendon |
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |
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| WD01 | Invention patent application deemed withdrawn after publication |