CN111869854A - Seasoning - Google Patents
Seasoning Download PDFInfo
- Publication number
- CN111869854A CN111869854A CN202010771872.3A CN202010771872A CN111869854A CN 111869854 A CN111869854 A CN 111869854A CN 202010771872 A CN202010771872 A CN 202010771872A CN 111869854 A CN111869854 A CN 111869854A
- Authority
- CN
- China
- Prior art keywords
- parts
- pepper
- seasoning
- raw materials
- galangal
- 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.)
- Withdrawn
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 20
- 244000203593 Piper nigrum Species 0.000 claims abstract description 26
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 13
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 13
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 13
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 13
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 13
- 235000011477 liquorice Nutrition 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 8
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract description 3
- 244000270834 Myristica fragrans Species 0.000 claims abstract 5
- 241001127714 Amomum Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims 6
- 238000004140 cleaning Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000498779 Myristica Species 0.000 description 8
- 239000003814 drug Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a seasoning, which is prepared from the following raw materials in parts by weight: 21-25 parts of pepper, 16-20 parts of aniseed, 8-10 parts of cinnamon, 8-10 parts of fennel, 6-8 parts of nutmeg, 7-9 parts of fructus amomi, 5-7 parts of dried orange peel, 4.5-6.5 parts of galangal, 3.5-4.5 parts of amomum tsao-ko, 4.5-5.5 parts of liquorice, 1.5-2.5 parts of rhizoma kaempferiae, 2.5-3.5 parts of angelica dahurica, 2.5-3.5 parts of clove and 6-8 parts of black pepper.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a seasoning.
Background
With the continuous development of social economy and the continuous improvement of living standard of people, people pay more and more attention to the taste and the nutrient content of food, and especially various soup bases are paid more and more attention to people.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the technology and provide a seasoning.
The invention is realized by the following technical scheme: a seasoning is prepared from the following raw materials in parts by weight: 21-25 parts of pepper, 16-20 parts of aniseed, 8-10 parts of cinnamon, 8-10 parts of fennel, 6-8 parts of nutmeg, 7-9 parts of fructus amomi, 5-7 parts of dried orange peel, 4.5-6.5 parts of galangal, 3.5-4.5 parts of amomum tsao-ko, 4.5-5.5 parts of liquorice, 1.5-2.5 parts of rhizoma kaempferiae, 2.5-3.5 parts of angelica dahurica, 2.5-3.5 parts of clove and 6-8 parts of black pepper.
Preferably, the feed is prepared from the following raw materials in parts by weight: 21 parts of pepper, 16 parts of aniseed, 8 parts of cinnamon, 8 parts of fennel, 6 parts of nutmeg, 7 parts of fructus amomi, 5 parts of dried orange peel, 4.5 parts of galangal, 3.5 parts of tsaoko amomum fruit, 4.5 parts of liquorice, 1.5 parts of rhizoma kaempferiae, 2.5 parts of angelica dahurica, 2.5 parts of clove and 6 parts of black pepper.
Preferably, the feed is prepared from the following raw materials in parts by weight: 25 parts of pepper, 20 parts of aniseed, 10 parts of cinnamon, 10 parts of fennel, 8 parts of nutmeg, 9 parts of fructus amomi, 7 parts of dried orange peel, 6.5 parts of galangal, 4.5 parts of tsaoko amomum fruit, 5.5 parts of liquorice, 2.5 parts of rhizoma kaempferiae, 3.5 parts of angelica dahurica, 3.5 parts of clove and 8 parts of black pepper.
Preferably, the feed is prepared from the following raw materials in parts by weight: 23 parts of pepper, 18 parts of aniseed, 9 parts of cinnamon, 9 parts of fennel, 7 parts of nutmeg, 8 parts of fructus amomi, 6 parts of dried orange peel, 5 parts of galangal, 4 parts of tsaoko amomum fruit, 5 parts of liquorice, 2 parts of rhizoma kaempferiae, 3 parts of radix angelicae, 3 parts of clove and 7 parts of black pepper.
Preferably, the raw materials in the formula are respectively weighed, cleaned, dried in the sun, baked at 40-60 ℃ for 40-60 minutes and then crushed to obtain the traditional Chinese medicine composition.
Compared with the prior art, the invention has the advantages that:
the seasoning provided by the invention is scientifically matched by carefully selecting and combining the edible spices, is delicious in taste, can be suitable for occasions such as frying, cooking and soup, does not contain any harmful additive, and is a pure green food.
Detailed Description
A further detailed description of a seasoning of the present invention is provided below.
A seasoning is prepared from the following raw materials in parts by weight: 21-25 parts of pepper, 16-20 parts of aniseed, 8-10 parts of cinnamon, 8-10 parts of fennel, 6-8 parts of nutmeg, 7-9 parts of fructus amomi, 5-7 parts of dried orange peel, 4.5-6.5 parts of galangal, 3.5-4.5 parts of tsaoko amomum fruit, 4.5-5.5 parts of liquorice, 1.5-2.5 parts of rhizoma kaempferiae, 2.5-3.5 parts of angelica dahurica, 2.5-3.5 parts of clove and 6-8 parts of black pepper, and the raw materials in the formula are respectively weighed, cleaned, dried in the sun, baked at 40-60 ℃ for 40-60 minutes and then crushed to obtain the product.
Example 1
A seasoning is prepared from the following raw materials in parts by weight: 21 parts of pepper, 16 parts of aniseed, 8 parts of cinnamon, 8 parts of fennel, 6 parts of nutmeg, 7 parts of fructus amomi, 5 parts of dried orange peel, 4.5 parts of galangal, 3.5 parts of tsaoko amomum fruit, 4.5 parts of liquorice, 1.5 parts of rhizoma kaempferiae, 2.5 parts of radix angelicae, 2.5 parts of clove and 6 parts of black pepper, and the raw materials in the formula are respectively weighed, cleaned, dried in the sun, baked at 40 ℃ for 60 minutes and then crushed to obtain the traditional Chinese medicine.
Example 2
A seasoning is prepared from the following raw materials in parts by weight: 25 parts of pepper, 20 parts of aniseed, 10 parts of cinnamon, 10 parts of fennel, 8 parts of nutmeg, 9 parts of fructus amomi, 7 parts of dried orange peel, 6.5 parts of galangal, 4.5 parts of tsaoko amomum fruit, 5.5 parts of liquorice, 2.5 parts of rhizoma kaempferiae, 3.5 parts of radix angelicae, 3.5 parts of clove and 8 parts of black pepper, and the raw materials in the formula are respectively weighed, cleaned, dried in the sun, baked for 50 minutes at 50 ℃ and then crushed to obtain the traditional Chinese medicine.
Example 3
A seasoning is prepared from the following raw materials in parts by weight: 25 parts of pepper, 20 parts of aniseed, 10 parts of cinnamon, 10 parts of fennel, 8 parts of nutmeg, 9 parts of fructus amomi, 7 parts of dried orange peel, 6.5 parts of galangal, 4.5 parts of tsaoko amomum fruit, 5.5 parts of liquorice, 2.5 parts of rhizoma kaempferiae, 3.5 parts of radix angelicae, 3.5 parts of clove and 8 parts of black pepper, and the raw materials in the formula are respectively weighed, cleaned, dried in the sun, baked at 60 ℃ for 40 minutes and then crushed to obtain the traditional Chinese medicine.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (5)
1. The seasoning is characterized by being prepared from the following raw materials in parts by weight: 21-25 parts of pepper, 16-20 parts of aniseed, 8-10 parts of cinnamon, 8-10 parts of fennel, 6-8 parts of nutmeg, 7-9 parts of fructus amomi, 5-7 parts of dried orange peel, 4.5-6.5 parts of galangal, 3.5-4.5 parts of amomum tsao-ko, 4.5-5.5 parts of liquorice, 1.5-2.5 parts of rhizoma kaempferiae, 2.5-3.5 parts of angelica dahurica, 2.5-3.5 parts of clove and 6-8 parts of black pepper.
2. The seasoning ingredient of claim 1 wherein the seasoning ingredient is prepared from the following raw materials in parts by weight: 21 parts of pepper, 16 parts of aniseed, 8 parts of cinnamon, 8 parts of fennel, 6 parts of nutmeg, 7 parts of fructus amomi, 5 parts of dried orange peel, 4.5 parts of galangal, 3.5 parts of tsaoko amomum fruit, 4.5 parts of liquorice, 1.5 parts of rhizoma kaempferiae, 2.5 parts of angelica dahurica, 2.5 parts of clove and 6 parts of black pepper.
3. The seasoning ingredient of claim 1 wherein the seasoning ingredient is prepared from the following raw materials in parts by weight: 25 parts of pepper, 20 parts of aniseed, 10 parts of cinnamon, 10 parts of fennel, 8 parts of nutmeg, 9 parts of fructus amomi, 7 parts of dried orange peel, 6.5 parts of galangal, 4.5 parts of tsaoko amomum fruit, 5.5 parts of liquorice, 2.5 parts of rhizoma kaempferiae, 3.5 parts of angelica dahurica, 3.5 parts of clove and 8 parts of black pepper.
4. The seasoning ingredient of claim 1 wherein the seasoning ingredient is prepared from the following raw materials in parts by weight: 23 parts of pepper, 18 parts of aniseed, 9 parts of cinnamon, 9 parts of fennel, 7 parts of nutmeg, 8 parts of fructus amomi, 6 parts of dried orange peel, 5 parts of galangal, 4 parts of tsaoko amomum fruit, 5 parts of liquorice, 2 parts of rhizoma kaempferiae, 3 parts of radix angelicae, 3 parts of clove and 7 parts of black pepper.
5. A seasoning according to claim 1 wherein: weighing the raw materials in the formula respectively, cleaning, drying in the sun, baking at 40-60 ℃ for 40-60 minutes, and crushing to obtain the feed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010771872.3A CN111869854A (en) | 2020-08-04 | 2020-08-04 | Seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010771872.3A CN111869854A (en) | 2020-08-04 | 2020-08-04 | Seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111869854A true CN111869854A (en) | 2020-11-03 |
Family
ID=73210707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010771872.3A Withdrawn CN111869854A (en) | 2020-08-04 | 2020-08-04 | Seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111869854A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115707394A (en) * | 2022-08-03 | 2023-02-21 | 杭州常尝肠品牌管理有限公司 | Formula of edible spice for marinating large intestine |
-
2020
- 2020-08-04 CN CN202010771872.3A patent/CN111869854A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115707394A (en) * | 2022-08-03 | 2023-02-21 | 杭州常尝肠品牌管理有限公司 | Formula of edible spice for marinating large intestine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201103 |
|
| WW01 | Invention patent application withdrawn after publication |