CN106174384A - Tingle and hot flavorings bag - Google Patents
Tingle and hot flavorings bag Download PDFInfo
- Publication number
- CN106174384A CN106174384A CN201610598141.7A CN201610598141A CN106174384A CN 106174384 A CN106174384 A CN 106174384A CN 201610598141 A CN201610598141 A CN 201610598141A CN 106174384 A CN106174384 A CN 106174384A
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- CN
- China
- Prior art keywords
- fructus
- tingle
- majiao
- potassium sorbate
- citri reticulatae
- 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.)
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Abstract
The invention discloses a kind of tingle and hot flavorings bag, it is made up of following raw material, Bulbus Allii Oleum sesami 25, chilli oil 36, Pericarpium Zanthoxyli 24, MAJIAO 13, Pericarpium Citri Reticulatae 47, Fructus Foeniculi 36, Fructus Gardeniae 46, five spice powder 0.1 1, Radix orixae japonicae 0.1 1, potassium sorbate 0.01 0.1 and Fructus Capsici 13.The invention have the advantages that have that granule is thin, good dispersion, seasoning speed is fast, easy to use, fragrance is unique effect, spicy in containing delicate fragrance, and taste is moderate, in good taste.
Description
Technical field
The present invention relates to flavoring agent technical field, especially a kind of tingle and hot flavorings bag.
Background technology
Now widely used flavoring agent, is mostly vegetal food seasoning, as Pericarpium Zanthoxyli, Fructus Anisi Stellati, Fructus Piperis etc. or its be main
The raw material cooperation of body forms, such as the mixed type flavoring agent sold on market has " SHISANXIANG ", " 18 taste " etc.；And it is existing spicy
Although flavoring agent has certain seasoning, but spicy the strongest, people are made to be difficult to taste other taste, thus at some dishes
The effect of anticipation can't be reached in the adjustment of meat and fish dishes.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, propose a kind of tingle and hot flavorings bag, composition is simple, easy to use, and taste is fitted
In.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme: a kind of tingle and hot flavorings bag, by following weight
Part raw material is constituted, Bulbus Allii Oleum sesami 2-5, chilli oil 3-6, Pericarpium Zanthoxyli 2-4, MAJIAO 1-3, Pericarpium Citri Reticulatae 4-7, Fructus Foeniculi 3-6, Fructus Gardeniae 4-6, five spice powder
0.1-1, Radix orixae japonicae 0.1-1, potassium sorbate 0.01-0.1 and Fructus Capsici 1-3.
Further, the weight ratio of each raw material is: Bulbus Allii Oleum sesami 4, chilli oil 5, Pericarpium Zanthoxyli 3, MAJIAO 2, Pericarpium Citri Reticulatae 6, Fructus Foeniculi 5, Fructus Gardeniae
5, five spice powder 0.6, Radix orixae japonicae 0.5, potassium sorbate 0.05 and Fructus Capsici 2.
A kind of tingle and hot flavorings packet preparation method as mentioned above, by Pericarpium Zanthoxyli, MAJIAO, Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Gardeniae, Fructus Capsici and BAIHU
Green pepper mixes in proportion, pulverizes, and adds five spice powder and potassium sorbate, stirs, and dropping Bulbus Allii Oleum sesami and chilli oil fill Bao Mi
Envelope.
Compared with prior art, the invention have the advantages that have that granule is thin, good dispersion, seasoning speed fast, use
Effect convenient, that fragrance is unique, spicy in containing delicate fragrance, and taste is moderate, in good taste.
Detailed description of the invention
Describing the present invention below in conjunction with embodiment, the description of this part is only exemplary and explanatory, no
Reply protection scope of the present invention has any restriction effect.
Embodiment 1
A kind of tingle and hot flavorings bag, is made up of following raw material, Bulbus Allii Oleum sesami 4, chilli oil 5, Pericarpium Zanthoxyli 3, MAJIAO 2, Pericarpium Citri Reticulatae 6, Fructus Foeniculi
5, Fructus Gardeniae 5, five spice powder 0.6, Radix orixae japonicae 0.5, potassium sorbate 0.05 and Fructus Capsici 2.
A kind of tingle and hot flavorings packet preparation method as mentioned above, by Pericarpium Zanthoxyli, MAJIAO, Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Gardeniae, Fructus Capsici and BAIHU
Green pepper mixes in proportion, pulverizes, and adds five spice powder and potassium sorbate, stirs, and dropping Bulbus Allii Oleum sesami and chilli oil fill Bao Mi
Envelope.
Embodiment 2
A kind of tingle and hot flavorings bag, is made up of following raw material, Bulbus Allii Oleum sesami 2, chilli oil 6, Pericarpium Zanthoxyli 2, MAJIAO 3, Pericarpium Citri Reticulatae 4, Fructus Foeniculi
6, Fructus Gardeniae 4, five spice powder 1, Radix orixae japonicae 0.1, potassium sorbate 0.1 and Fructus Capsici 1.
A kind of tingle and hot flavorings packet preparation method as mentioned above, by Pericarpium Zanthoxyli, MAJIAO, Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Gardeniae, Fructus Capsici and BAIHU
Green pepper mixes in proportion, pulverizes, and adds five spice powder and potassium sorbate, stirs, and dropping Bulbus Allii Oleum sesami and chilli oil fill Bao Mi
Envelope.
Embodiment 3
A kind of tingle and hot flavorings bag, is made up of following raw material, Bulbus Allii Oleum sesami 5, chilli oil 3, Pericarpium Zanthoxyli 4, MAJIAO 1, Pericarpium Citri Reticulatae 7, Fructus Foeniculi
3, Fructus Gardeniae 6, five spice powder 0.1, Radix orixae japonicae 1, potassium sorbate 0.01 and Fructus Capsici 3.
A kind of tingle and hot flavorings packet preparation method as mentioned above, by Pericarpium Zanthoxyli, MAJIAO, Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Gardeniae, Fructus Capsici and BAIHU
Green pepper mixes in proportion, pulverizes, and adds five spice powder and potassium sorbate, stirs, and dropping Bulbus Allii Oleum sesami and chilli oil fill Bao Mi
Envelope.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (3)
1. a tingle and hot flavorings bag, it is characterised in that: it is made up of following raw material, Bulbus Allii Oleum sesami 2-5, chilli oil 3-6, Pericarpium Zanthoxyli 2-
4, MAJIAO 1-3, Pericarpium Citri Reticulatae 4-7, Fructus Foeniculi 3-6, Fructus Gardeniae 4-6, five spice powder 0.1-1, Radix orixae japonicae 0.1-1, potassium sorbate 0.01-0.1 and
Fructus Capsici 1-3.
2. tingle and hot flavorings bag as claimed in claim 1, it is characterised in that: the weight ratio of each raw material is: Bulbus Allii Oleum sesami 4, chilli oil 5, flower
Green pepper 3, MAJIAO 2, Pericarpium Citri Reticulatae 6, Fructus Foeniculi 5, Fructus Gardeniae 5, five spice powder 0.6, Radix orixae japonicae 0.5, potassium sorbate 0.05 and Fructus Capsici 2.
3. a tingle and hot flavorings packet preparation method as claimed in claim 1 or 2, it is characterised in that: by Pericarpium Zanthoxyli, MAJIAO, Pericarpium Citri Reticulatae, fennel
Perfume, Fructus Gardeniae, Fructus Capsici and Radix orixae japonicae mix in proportion, pulverize, and add five spice powder and potassium sorbate, stir, and drip Bulbus Allii
Oleum sesami and chilli oil, dress bag seals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598141.7A CN106174384A (en) | 2016-07-27 | 2016-07-27 | Tingle and hot flavorings bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598141.7A CN106174384A (en) | 2016-07-27 | 2016-07-27 | Tingle and hot flavorings bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174384A true CN106174384A (en) | 2016-12-07 |
Family
ID=57495430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610598141.7A Pending CN106174384A (en) | 2016-07-27 | 2016-07-27 | Tingle and hot flavorings bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174384A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561817A (en) * | 2004-04-07 | 2005-01-12 | 弓秀珍 | Food seasoning and its processing method |
| CN101142995A (en) * | 2006-09-12 | 2008-03-19 | 长葛市天润有色金属研究所 | Method for producing flavor seasoning oil |
| KR20080057446A (en) * | 2006-12-20 | 2008-06-25 | 류기복 | Seasoning having rock salt and the manufacturing methed |
| CN105249389A (en) * | 2015-09-07 | 2016-01-20 | 杜男男 | Shimen lobster serect seasoning packet formula |
-
2016
- 2016-07-27 CN CN201610598141.7A patent/CN106174384A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561817A (en) * | 2004-04-07 | 2005-01-12 | 弓秀珍 | Food seasoning and its processing method |
| CN101142995A (en) * | 2006-09-12 | 2008-03-19 | 长葛市天润有色金属研究所 | Method for producing flavor seasoning oil |
| KR20080057446A (en) * | 2006-12-20 | 2008-06-25 | 류기복 | Seasoning having rock salt and the manufacturing methed |
| CN105249389A (en) * | 2015-09-07 | 2016-01-20 | 杜男男 | Shimen lobster serect seasoning packet formula |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |