CN107927688A - A kind of spicy garlicky meat dispensing - Google Patents
A kind of spicy garlicky meat dispensing Download PDFInfo
- Publication number
- CN107927688A CN107927688A CN201711127168.9A CN201711127168A CN107927688A CN 107927688 A CN107927688 A CN 107927688A CN 201711127168 A CN201711127168 A CN 201711127168A CN 107927688 A CN107927688 A CN 107927688A
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- CN
- China
- Prior art keywords
- parts
- garlic
- garlicky
- spicy
- oil
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
A kind of spicy garlicky meat dispensing, belongs to flavoring technical field.Each component including following parts by weight is prepared：5 10 parts of vegetable oil, 28 parts of animal oil, 15 25 parts of fresh garlic, 5 15 parts of dry garlic, 28 parts of onion end, 2 10 parts of catsup, 13 parts of food additives, 13 parts of vinegar, 28 parts of curry powder, 28 parts of zanthoxylum powder, 16 parts of white pepper, 15 parts of mushroom sauce, 28 parts of rod chilli, 26 parts of millet starch, 13 parts of leek end, 26 parts of chive, 25 parts of old ginger, 13 parts of fennel seeds, 13 parts of Chinese yam, 13 parts of hawthorn, 13 parts of purslane, 13 parts of dark plum.Flavoring produced by the present invention, rich in taste, raw material are naturally pure, fragrant and sweet, and are formulated reasonable science, combine various nutrient elements, it can nourish the body, in addition, the present invention also added a variety of Chinese herbal medicines, often edible the effect of can reach tonifying kidney and nourishing liver, invigorating spleen and reinforcing stomach, replenishing and activating blood, lipid-loweringing, be a kind of green health care food.
Description
Technical field
The present invention relates to a kind of flavoring, especially a kind of spicy garlicky meat dispensing, belongs to flavoring technical field.
Background technology
Flavoring, also referred to as seasoning, refer to be used to add on a small quantity and are used for improving the food composition of taste in other foods, and one
A little flavorings are used to make staple food or main component in other cases to eat.
Existing flavoring is various in style, but general flavoring function is relatively simple, and such as monosodium glutamate, chickens' extract, spices are all
Only play the role of adjusting mouthfeel.People make grilled fish, lobster, dry pot, the prepared food of roast chicken public affairs and when cold dish or cool product, it is necessary to
Condiment preparation is carried out, its material taste recalled varies with each individual.Some sweet teas and without salty, have salty and lost without sweet tea acid, or the salty ratio of sweet tea acid
Tune can not swallow.And there is presently no a kind of flavoring of specification, delicious commercialization, make the demand of people in this respect
It is not being met.
The content of the invention
The purpose of the present invention is in view of the above shortcomings of the prior art, there is provided a kind of spicy garlicky meat dispensing.
Technical scheme is as follows：A kind of spicy garlicky meat dispensing, it is characterized in that, including following parts by weight is each
Component is prepared：5-10 parts of vegetable oil, 2-8 parts of animal oil, garlic 15-25 parts fresh, garlic 5-15 parts dry, 2-8 parts of onion end, tomato
2-10 parts of sauce, 1-3 parts of food additives, 1-3 parts of vinegar, 2-8 parts of curry powder, 2-8 parts of zanthoxylum powder, 1-6 parts of white pepper, mushroom sauce
1-5 parts, 2-8 parts of rod chilli, 2-6 parts of millet starch, 1-3 parts of leek end, 2-6 parts of chive, 2-5 parts of old ginger, 1-3 parts of fennel seeds, mountain
1-3 parts of medicine, 1-3 parts of hawthorn, 1-3 parts of purslane, 1-3 parts of dark plum.
The fresh garlic is Shandong Chengwu garlic, Jiangsu granary white garlic.
The dry garlic is Shaanxi Cai Jiapo purple garlics, Heilungkiang 'Acheng'Garlic.
The food additives are hydroxypropyl PASELLI EASYGEL, potassium sorbate, sodium benzoate.
The vegetable oil is soybean oil, peanut oil, sesame oil.
The animal oil is chicken fat, lard, butter.
Purslane contains abundant two oxyethylamines, malic acid, glucose, calcium, phosphorus, iron and vitamin E, carrotene, dimension
The nutriments such as raw element B, vitamin C.Purslane nutritionally have one it is prominent the characteristics of, the content of fatty acid of its ω -3 is high
In people and plant.The aliphatic acid of ω -3 can suppress absorption of the human body to the solid acid of courage, reduce serum cholesterol concentration, improve vascular wall
Elasticity, it is highly advantageous to prevention and cure of cardiovascular disease.
Contained by Chinese yam can diastatic diastase, be 3 times of content in radish, when gasteremphraxis eats, and has promotion
The effect of digestion, can remove malaise symptoms, be conducive to improve taste digestion and absorption function, be the medicine food two of flat tonifying spleen and stomach simply
With good merchantable brand；Chinese yam contains the materials such as mucin, amylase, saponin(e, free amino acid, polyphenol oxidase, and content is more rich
Richness, has tonic effect, for the good merchantable brand of rehabilitation tonic after being ill, there is strong body, nourishing kidney and replenishing pneuma；Chinese yam contain saponin(e,
Lymphatic temperament, there is lubrication, moist, thus can beneficial lung qi, support lung yin, treatment；Chinese yam is practically free of fat, and contained glutinous
The fat deposition of albumen energy prevention of cardiovascular system, prevents artery from prematurely hardening.Chinese yam, which contains saponin(e, can reduce courage
Sterol and triglycerides, have improvement result to illnesss such as hypertension and hyperlipidemias；Chinese yam can increase T lymphocytes in human body, enhancing
Immune function, delaying cell aging；Choline contained by Chinese yam is the transmitter substance related with learning and memory --- acetyl courage
The material base of alkali, research find that Chinese yam has sedation, can be with anti-hepatic coma；Chinese yam contains various trace elements, enriches
Vitamin and mineral, the content of especially potassium is higher, and institute's heat content is again relatively low, often edible, there is the work of defatting beauty
With.
Flavoring produced by the present invention, rich in taste, raw material are naturally pure, fragrant and sweet, and are formulated reasonable science, knot
Various nutrient elements have been closed, can have been nourished the body, in addition, the present invention also added a variety of Chinese herbal medicines, it is often edible to can reach kidney tonifying
The effect of nourishing the liver, invigorating spleen and reinforcing stomach, replenishing and activating blood, lipid-loweringing, be a kind of green health care food.
Embodiment
Embodiment 1
A kind of spicy garlicky meat dispensing, including each component of following parts by weight are prepared：5-10 parts of vegetable oil, animal oil 2-
8 parts, garlic 15-25 parts fresh, garlic 5-15 parts dry, 2-8 parts of onion end, 2-10 parts of catsup, 1-3 parts of food additives, vinegar 1-3
Part, 2-8 parts of curry powder, 2-8 parts of zanthoxylum powder, 1-6 parts of white pepper, 1-5 parts of mushroom sauce, 2-8 parts of rod chilli, 2-6 parts of millet starch, fragrant-flowered garlic
1-3 parts of dish end, 2-6 parts of chive, 2-5 parts of old ginger, 1-3 parts of fennel seeds, 1-3 parts of Chinese yam, 1-3 parts of hawthorn, 1-3 parts of purslane, crow
1-3 parts of plum.
Fresh garlic is Shandong Chengwu garlic, Jiangsu granary white garlic, and dry garlic is Shaanxi Cai Jiapo purple garlics, Heilungkiang Acheng is big
Garlic, food additives are hydroxypropyl PASELLI EASYGEL, potassium sorbate, sodium benzoate, and vegetable oil is soybean oil, peanut oil, sesame
Sesame oil, animal oil is chicken fat, lard, butter.
Embodiment 2
A kind of spicy garlicky meat dispensing, including each component of following parts by weight are prepared：8 parts of vegetable oil, 2 parts of animal oil,
Fresh 15 parts of garlic, 5 parts of dry garlic, 2 parts of onion end, 2 parts of catsup, 1 part of food additives, 1 part of vinegar, 2 parts of curry powder, zanthoxylum powder 8
Part, 1 part of white pepper, 1 part of mushroom sauce, 2 parts of rod chilli, 2 parts of millet starch, 1 part of leek end, 2 parts of chive, 2 parts of old ginger, fennel seeds 1
Part, 1 part of Chinese yam, 1 part of hawthorn, 3 parts of purslane, 1 part of dark plum.
Fresh garlic is Shandong Chengwu garlic, Jiangsu granary white garlic, and dry garlic is Shaanxi Cai Jiapo purple garlics, Heilungkiang Acheng is big
Garlic, food additives are hydroxypropyl PASELLI EASYGEL, potassium sorbate, sodium benzoate, and vegetable oil is soybean oil, peanut oil, sesame
Sesame oil, animal oil is chicken fat, lard, butter.
Embodiment 3
A kind of spicy garlicky meat dispensing, including each component of following parts by weight are prepared：10 parts of vegetable oil, 8 parts of animal oil,
Fresh 25 parts of garlic, 5 parts of dry garlic, 8 parts of onion end, 10 parts of catsup, 3 parts of food additives, 3 parts of vinegar, 8 parts of curry powder, zanthoxylum powder
2-8 parts, 6 parts of white pepper, 5 parts of mushroom sauce, 8 parts of rod chilli, 6 parts of millet starch, leek end 3 parts, 6 parts of chive, 5 parts of old ginger, fennel fruit
3 parts fragrant, 3 parts of Chinese yam, 1 part of hawthorn, 3 parts of purslane, 3 parts of dark plum.
Fresh garlic is Shandong Chengwu garlic, Jiangsu granary white garlic, and dry garlic is Shaanxi Cai Jiapo purple garlics, Heilungkiang Acheng is big
Garlic, food additives are hydroxypropyl PASELLI EASYGEL, potassium sorbate, sodium benzoate, and vegetable oil is soybean oil, peanut oil, sesame
Sesame oil, animal oil is chicken fat, lard, butter.
Claims (6)
1. a kind of spicy garlicky meat dispensing, it is characterized in that, including each component of following parts by weight is prepared：Vegetable oil 5-10
Part, 2-8 parts of animal oil, garlic 15-25 parts fresh, garlic 5-15 parts dry, 2-8 parts of onion end, 2-10 parts of catsup, food additives 1-3
Part, 1-3 parts of vinegar, 2-8 parts of curry powder, 2-8 parts of zanthoxylum powder, 1-6 parts of white pepper, 1-5 parts of mushroom sauce, 2-8 parts of rod chilli, millet
2-6 parts of green pepper, 1-3 parts of leek end, 2-6 parts of chive, 2-5 parts of old ginger, 1-3 parts of fennel seeds, 1-3 parts of Chinese yam, 1-3 parts of hawthorn, dent
1-3 parts of amaranth, 1-3 parts of dark plum.
2. the spicy garlicky meat dispensing of one kind according to claim 1, it is characterized in that, the fresh garlic is big for Shandong Chengwu
Garlic, Jiangsu granary white garlic.
3. the spicy garlicky meat dispensing of one kind according to claim 1, it is characterized in that, the dry garlic is purple for Shaanxi Cai Jiapo
Skin garlic, Heilungkiang 'Acheng'Garlic.
4. the spicy garlicky meat dispensing of one kind according to claim 1, it is characterized in that, the food additives are hydroxypropyl
PASELLI EASYGEL, potassium sorbate, sodium benzoate.
5. the spicy garlicky meat dispensing of one kind according to claim 1, it is characterized in that, the vegetable oil is soybean oil, flower
Oil generation, sesame oil.
6. the spicy garlicky meat dispensing of one kind according to claim 1, it is characterized in that, the animal oil is chicken fat, lard,
Butter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711127168.9A CN107927688A (en) | 2017-11-15 | 2017-11-15 | A kind of spicy garlicky meat dispensing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711127168.9A CN107927688A (en) | 2017-11-15 | 2017-11-15 | A kind of spicy garlicky meat dispensing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927688A true CN107927688A (en) | 2018-04-20 |
Family
ID=61932213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711127168.9A Pending CN107927688A (en) | 2017-11-15 | 2017-11-15 | A kind of spicy garlicky meat dispensing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927688A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785042A (en) * | 2005-12-08 | 2006-06-14 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| CN102266017A (en) * | 2011-08-18 | 2011-12-07 | 李金明 | Green mashed garlic |
| CN105852017A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Fragrant and hot seasoning and preparation method thereof |
| CN106036757A (en) * | 2016-06-01 | 2016-10-26 | 刘象玉 | Meat seasoning ingredients and processing method of meat |
-
2017
- 2017-11-15 CN CN201711127168.9A patent/CN107927688A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785042A (en) * | 2005-12-08 | 2006-06-14 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| CN102266017A (en) * | 2011-08-18 | 2011-12-07 | 李金明 | Green mashed garlic |
| CN105852017A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Fragrant and hot seasoning and preparation method thereof |
| CN106036757A (en) * | 2016-06-01 | 2016-10-26 | 刘象玉 | Meat seasoning ingredients and processing method of meat |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180420 |
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| RJ01 | Rejection of invention patent application after publication |