CN107373593A - A kind of Chuan Weitiaoliaobao - Google Patents
A kind of Chuan Weitiaoliaobao Download PDFInfo
- Publication number
- CN107373593A CN107373593A CN201710626382.2A CN201710626382A CN107373593A CN 107373593 A CN107373593 A CN 107373593A CN 201710626382 A CN201710626382 A CN 201710626382A CN 107373593 A CN107373593 A CN 107373593A
- Authority
- CN
- China
- Prior art keywords
- river
- powder
- flavoring
- bag
- salt
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
Abstract
A kind of Chuan Weitiaoliaobao disclosed by the invention, it is related to food processing technology field, including river flavoring powder bag and river flavoring sauce bag, the river flavoring powder bag is prepared by following raw materials according：Powdered soy, sodium glutamate, salt, zanthoxylum powder, maltodextrin, star aniseed powder, white granulated sugar, salt taste essence, numb green pepper powder, chilli powder, 5` the sapidity nucleotide disodiums 13；The river flavoring sauce bag is prepared by following raw materials according：Fresh green onion, capsicum piece, beef toppings, salt, soya sauce, maltodextrin, fresh ginger, zanthoxylum powder, capsicum oleoresin, salt taste essence, refining vegetable oil.There is to be suitable for process cold dish and Hot dishes, delicious flavour and there is Sichuan spicy flavor, be both suitable for making cold dish, be also suitable for processing Hot dishes, be both suitable for processing various meats, it can also be used to process vegetable dish.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of Chuan Weitiaoliaobao.
Technical background
One of one of Sichuan cuisine Suxi Cuisine traditional as Chinese Han nationality, Chinese eight big cuisines, materials are extensive, and seasoning is more
Become, cuisine is various, taste it is clear it is fresh it is pure and strong lay equal stress on, with kind famous with spicy seasoning, its feature be red taste be particular about it is numb, peppery, fragrant, in vain
Taste it is salty it is fresh in still band put it is micro- peppery.Its Seasoning Ingredients mainly has：Sichuan thick broad-bean sauce, sugar, vinegar, soy sauce, wine, monosodium glutamate, green onion, ginger, garlic, bubble
Green pepper, Chinese prickly ash, chilli, white pepper etc..
Such as Chinese patent, (number of patent application is：200910058333.9) disclosed " composite flavouring for Sichuan flavor fried dish ", mainly
Raw material and proportioning are (being unit by 5KG finished products dish), hot pepper 5-400G, Chinese prickly ash 3-120G, salt 5-190G, monosodium glutamate 2-100G,
White wine 5-200G, sugared 5-200G, rice wine 3-250G, pepper 2-90G, spice 1-100G, Tapioca starch 10-200G, papain 1-25G
Form.
(number of patent application is for another Chinese patent：201210331944.8) disclosed " one kind is suitable for not fried miscellaneous cereals
The Sichuan-style pickle seasoning bag and its production method of instant noodles ", it includes sauce bag, powder bag and flavor bag, and the raw material of sauce bag includes：Palm fibre
Oil, butter or chicken fat, lard, oily millet starch, bubble ginger, bubble green pepper, ginger, salt, spring onion, monosodium glutamate, lactic acid, bone medicinal extract, meat extract, powder
The raw material of bag includes：Salt, white granulated sugar, garlic powder, horseradish powder, monosodium glutamate, I+G, citric acid, malic acid, lactic acid powder, big bone soup
Powder, powder of pork or powdered beef or chicken meal or duck powdered meat, condiment powder, the raw material of flavor bag include：Steep sour green vegetables or bubble pickled radiss
Piece, pickling pepper, bubble ginger or bamboo shoot in water, lactic acid, rapeseed oil.
Also (number of patent application is Chinese patent：201510427314.4) it is disclosed " and a kind of river taste braise in soy sauce flavoring and
Its preparation method and application ", the river taste are braised flavoring in soy sauce and are made by the raw material including following parts by weight of component：Vegetable oil 22~
32 parts, 2~5 parts of animal oil, 17~23 parts of bean cotyledon, 2~5 parts of monosodium glutamate, sugar 3.5~5.5 parts, 5~8 parts of ginger, 4~7 parts of garlic, bubble
3~5 parts of ginger, 1.4~2.4 parts of bubble green pepper, 0.15~0.4 part of pericarpium zanthoxyli schinifolii, 0.25~0.4 part of cumin powder, 0.6~1 part of white pepper powder,
1~1.5 part of banana aldehyde powder, 0.1~0.6 part of pericarpium zanthoxyli bungeani, 0.05~0.2 part of 5'- the sapidity nucleotide disodiums, 8~11 parts of capsicum,
0.1~0.2 part of 8~11.5 parts of edible salt, 1~1.5 part of chickens' extract and yeast extract.
Technology contents
It is suitable for processing cold dish and Hot dishes, delicious flavour it is an object of the invention to provide one kind and there is Sichuan spicy
The flavouring of flavor.
To achieve the above object, the technical solution used in the present invention is to invent a kind of Chuan Weitiaoliaobao, including river taste is adjusted
Feed powder bag and river flavoring sauce bag, the river flavoring powder bag is prepared by the raw material of following parts by weight：
The technical scheme one of the river flavoring powder bag optimization is prepared by the raw material of following parts by weight：
The technical scheme two of the river flavoring powder bag optimization is prepared by the raw material of following parts by weight：
The technical scheme three of the river flavoring powder bag optimization is prepared by the raw material of following parts by weight：
The preparation method of the river flavoring powder bag is as follows：By above-mentioned powdered soy, sodium glutamate, salt, zanthoxylum powder, malt
Dextrin, star aniseed powder, white granulated sugar, salt taste essence, numb green pepper powder, chilli powder and 5`- the sapidity nucleotide disodiums are well mixed, as river taste
Seasoning powder, be separated into packaged portions, river flavoring powder bag.
The river flavoring sauce bag is prepared by the raw material of following parts by weight：
The technical scheme one of the river flavoring sauce bag optimization is prepared by the raw material of following parts by weight：
The technical scheme two of the river flavoring sauce bag optimization is prepared by the raw material of following parts by weight：
The technical scheme three of the river flavoring sauce bag optimization is prepared by the raw material of following parts by weight：
The preparation method of the river flavoring sauce bag is as follows：First fresh green onion, capsicum piece and fresh ginger are cleaned, airing moisture, then
Be processed into chopped spring onion, capsicum rice and ginger rice, then with beef toppings, salt, soya sauce, maltodextrin, zanthoxylum powder, chilli oil tree
Fat, salt taste essence, refining vegetable oil are well mixed, river flavoring sauce, be separated into packaged portions, river flavoring sauce
Bag.
The Chuan Weitiaoliaobao of the present invention includes river flavoring powder bag and river flavoring sauce bag, flavoring powder bag in river therein
Directly seasoned when being mainly used in cooking, and river flavoring sauce bag is then used to be pickled the raw material cooked.
River flavoring sauce bag in the river flavoring bag of the present invention contains fresh green onion, capsicum piece, fresh ginger, beef toppings, food
Salt, soya sauce, maltodextrin, zanthoxylum powder, capsicum oleoresin, salt taste essence and refining vegetable oil, for being pickled the raw material cooked
(especially various meats), can make raw material fresh and tender smooth, spicy tasty；River flavoring powder include powdered soy, sodium glutamate,
Salt, zanthoxylum powder, maltodextrin, star aniseed powder, white granulated sugar, salt taste essence, numb green pepper powder, chilli powder and 5`- the sapidity nucleotide disodiums,
Both contain fresh fragrant composition, contain spicy composition again, added when making dish and confusing so that made dish confuses delicious flavour and band
There is Sichuan spicy flavor, thus, both it is suitable for processing cold dish, it can also be used to make Hot dishes.
Embodiment
With reference to embodiments, the present invention is further illustrated.Following explanation is but this hair in a manner of enumerating
Bright protection domain is not limited thereto.
Embodiment one：
The Chuan Weitiaoliaobao of the present embodiment is made up of river flavoring powder bag and river flavoring sauce bag, and its river flavoring powder bag is
It is prepared by following raw materials according：
Its preparation method is as follows：By above-mentioned powdered soy, sodium glutamate, salt, zanthoxylum powder, maltodextrin, star aniseed powder, white sand
Sugar, salt taste essence, numb green pepper powder, chilli powder and 5`- the sapidity nucleotide disodiums are well mixed, as river flavoring powder, with pouch bag
Dress, river flavoring powder bag.
Its river flavoring sauce bag is prepared by following raw materials according：
Its preparation method is as follows：First fresh green onion, capsicum piece and fresh ginger are cleaned, airing moisture, are reprocessed into chopped spring onion, capsicum rice
With ginger rice, then with beef toppings, salt, soya sauce, maltodextrin, zanthoxylum powder, capsicum oleoresin, salt taste essence, refining
Vegetable oil is well mixed, river flavoring sauce, then with pouch-packaged, river flavoring sauce bag.
Embodiment two：
The Chuan Weitiaoliaobao of the present embodiment is made up of river flavoring powder bag and river flavoring sauce bag, and its river flavoring powder bag is
It is prepared by following raw materials according：
Its preparation method is as follows：By above-mentioned powdered soy, sodium glutamate, salt, zanthoxylum powder, maltodextrin, star aniseed powder, white sand
Sugar, salt taste essence, numb green pepper powder, chilli powder and 5`- the sapidity nucleotide disodiums are well mixed, as river flavoring powder, with pouch bag
Dress, river flavoring powder bag.
Its river flavoring sauce bag is prepared by following raw materials according：
Its preparation method is as follows：First fresh green onion, capsicum piece and fresh ginger are cleaned, airing moisture, are reprocessed into chopped spring onion, capsicum rice
With ginger rice, then with beef toppings, salt, soya sauce, maltodextrin, zanthoxylum powder, capsicum oleoresin, salt taste essence, refining
Vegetable oil is well mixed, river flavoring sauce, then with pouch-packaged, river flavoring sauce bag.
Embodiment three：
The Chuan Weitiaoliaobao of the present embodiment is made up of river flavoring powder bag and river flavoring sauce bag, and its river flavoring powder bag is
It is prepared by following raw materials according：
Its preparation method is as follows：By above-mentioned powdered soy, sodium glutamate, salt, zanthoxylum powder, maltodextrin, star aniseed powder, white sand
Sugar, salt taste essence, numb green pepper powder, chilli powder and 5`- the sapidity nucleotide disodiums are well mixed, as river flavoring powder, with pouch bag
Dress, river flavoring powder bag.
Its river flavoring sauce bag is prepared by following raw materials according：
Its preparation method is as follows：First fresh green onion, capsicum piece and fresh ginger are cleaned, airing moisture, are reprocessed into chopped spring onion, capsicum rice
With ginger rice, then with beef toppings, salt, soya sauce, maltodextrin, zanthoxylum powder, capsicum oleoresin, salt taste essence, refining
Vegetable oil is well mixed, river flavoring sauce, then with pouch-packaged, river flavoring sauce bag.
Using the present invention river flavoring pack make river taste mutton braised in brown sauce method it is as follows：
First mutton is cleaned, drained away the water, is cut into 5 × 10cm bulk, then, with applied (its dosage of river flavoring sauce
The usually 8-15% of raw material weight), be pickled 30-60 minutes, enter cauldron and add water, first big fire, after boiling in small fire stew to using chopsticks
When son be can be inserted into meat, pull out, be cut into 2 × 3cm fritter, then, pot is entered into oil and is heated to emitting micro- cigarette, then by fritter mutton
Enter a pot quick-fried, increase garlic, ginger and appropriate celery, then add river flavoring powder (its dosage is usually the 5-8% of raw material weight), stir
It is even, river taste mutton braised in brown sauce.
The Chuan Weitiaoliaobao of the present invention, both it is suitable for making cold dish, is also suitable for processing Hot dishes, is both suitable for processing various
Meat, it can also be used to process vegetable dish.
Claims (8)
1. a kind of Chuan Weitiaoliaobao, including river flavoring powder bag and river flavoring sauce bag, it is characterised in that the river flavoring powder
Bag is prepared by the raw material of following parts by weight：
2. Chuan Weitiaoliaobao according to claim 1, it is characterised in that the river flavoring powder bag is by following parts by weight
Raw material be prepared：
3. Chuan Weitiaoliaobao according to claim 1, it is characterised in that the river flavoring powder bag is by following parts by weight
Raw material be prepared：
4. Chuan Weitiaoliaobao according to claim 1, it is characterised in that the river flavoring powder bag is by following parts by weight
Raw material be prepared：
5. Chuan Weitiaoliaobao according to claim 1, it is characterised in that the river flavoring sauce bag is by following parts by weight
Raw material be prepared：
6. Chuan Weitiaoliaobao according to claim 5, it is characterised in that the river flavoring sauce bag is by following parts by weight
Raw material be prepared：
7. Chuan Weitiaoliaobao according to claim 5, it is characterised in that the river flavoring sauce bag is by following parts by weight
Raw material be prepared：
8. Chuan Weitiaoliaobao according to claim 5, it is characterised in that the river flavoring sauce bag is by following parts by weight
Raw material be prepared：
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626382.2A CN107373593A (en) | 2017-07-28 | 2017-07-28 | A kind of Chuan Weitiaoliaobao |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626382.2A CN107373593A (en) | 2017-07-28 | 2017-07-28 | A kind of Chuan Weitiaoliaobao |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373593A true CN107373593A (en) | 2017-11-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710626382.2A Pending CN107373593A (en) | 2017-07-28 | 2017-07-28 | A kind of Chuan Weitiaoliaobao |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373593A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165774A (en) * | 2020-03-02 | 2020-05-19 | 四川省邓仕食品有限公司 | Sichuan dish fried dish seasoning and production method thereof |
| CN112273626A (en) * | 2019-07-22 | 2021-01-29 | 南昌团餐调味品有限公司 | Formula of chilli and sesame sauce for cold dish mixing |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578524A (en) * | 2012-02-17 | 2012-07-18 | 河南科技大学 | Method for making seasoning bag of instant glass noodles |
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN103211202A (en) * | 2013-04-01 | 2013-07-24 | 陕西蒲城永信食品有限公司 | Seasoning paste and preparation method thereof |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
| JP2016013077A (en) * | 2014-07-01 | 2016-01-28 | ハウス食品株式会社 | Processed spice and production method thereof |
-
2017
- 2017-07-28 CN CN201710626382.2A patent/CN107373593A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578524A (en) * | 2012-02-17 | 2012-07-18 | 河南科技大学 | Method for making seasoning bag of instant glass noodles |
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN103211202A (en) * | 2013-04-01 | 2013-07-24 | 陕西蒲城永信食品有限公司 | Seasoning paste and preparation method thereof |
| JP2016013077A (en) * | 2014-07-01 | 2016-01-28 | ハウス食品株式会社 | Processed spice and production method thereof |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273626A (en) * | 2019-07-22 | 2021-01-29 | 南昌团餐调味品有限公司 | Formula of chilli and sesame sauce for cold dish mixing |
| CN111165774A (en) * | 2020-03-02 | 2020-05-19 | 四川省邓仕食品有限公司 | Sichuan dish fried dish seasoning and production method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20171124 |