CN1284293A

CN1284293A - Convenient cooking seasoning and its producting process

Info

Publication number: CN1284293A
Application number: CN00126502A
Authority: CN
Inventors: 胡燕琴; 张保元
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-08-28
Filing date: 2000-08-28
Publication date: 2001-02-21
Anticipated expiration: 2020-08-28
Also published as: CN1100496C

Abstract

Convenient cooking seasoning is compounded by mixing scallion, ginger, garlic, soy souce, gourment powder, salt, edible oil and other seasonings in sertain proportion. The present invention may be produced in various seasoning packets for different dishes in different flavor. When used, the seasoning is mixed into cooked dishes. The seasoning makes in posssible to prepare dishes easily and fast and is suitable for production in layge scale and widely use.

Description

Box lunch cooking seasoning and preparation method

The present invention relates to a kind of cooking seasoning, belong to food processing and make the field.

As the saying goes " bread is the staff of life ".Culinary art is obligato housework work in people's daily life, in order to make the dish that looks good, smell good and taste good, need add many kinds of seasoning matter during culinary art, for this reason, various flavouring have been prepared in each family, to such an extent as to they have occupied many spaces in kitchen all big bottle canister.But both just like this, general family also is difficult to all flavouring all on deck, does dish sometimes and will seem awkward.The flavouring kind is many, can take by mistake unavoidably sometimes, such as sugar is used as salt, vinegar is used as soy sauce or the like, tends to do many jokes.And the seasoning matter preparation before the culinary art is a very cumbersome thing, and the time of time ratio cooking that is used to prepare seasoning matter sometimes is also long, does the expensive time of dish needs one time.So busy people do the dish of several finenesses usually seldom if having time and enjoy, a large amount of time of expense of only just deflorating when day off makes the life better.

Reasonable mixture ratio is to make the appetizing important prerequisite of dish between the various seasoning matter that add in the dish.But people often are difficult to the rational proportion between the various in hand seasoning matter when culinary art, particularly cook the people who lacks experience and be difficult to control the consumption of seasoning matter especially, not how this flavouring has been put, the sort of exactly flavouring is put few, the dish of making, taste has changed entirely, let alone tasty.

The purpose of this invention is to provide a kind of convenient cooking seasoning that includes various flavouring, use this seasoning matter can do dish delivery quickly and easily, and needn't worry the incomplete or inaccurate taste that influences dish of consumption of flavouring.

Convenient cooking seasoning of the present invention includes the flavouring of following weight percentage:

Green onion 0.5-2% ginger 0.5-2%

Garlic 0.5-2% salt 0.1-0.5%

Soy sauce 0.05-0.1% vinegar 0-5%

Monosodium glutamate 0.2-0.5% chickens' extract 0.1-0.5%

Pepper powder 0.1-0.5% zanthoxylum powder 0.05-0.1%

Sugar 0.2-5% capsicum 0-1.0%

Thick broad-bean sauce 0-2% tomato ketchup 0-2%

Water-starch 0.1-2% cooking wine 0-1%

Sesame oil 0.1-0.5% stand oil 80-95%

The specific practice of this cooking seasoning is, get the part stand oil and be heated to 80 degree, get the part stand oil and be heated to 80 degree, add thick broad-bean sauce and cooking wine, stirred for 10 seconds after, add ginger, green onion, garlic, capsicum, stirred for 10 seconds, add vinegar, soy sauce, salt, monosodium glutamate, sugar, pepper powder, zanthoxylum powder, water-starch and sesame oil again, stirred for 30 seconds, add the cold stand oil of residue at last, stop heating after stirring.

Wherein, green onion is processed into the onion parts about 1cm, and ginger is cut into the bruised ginger of 3mm size, and soaks with clear water, and garlic also is cut into the garlic end of 3mm size, soaks with clear water after the oven dry again, and capsicum removes the 10min that is soaked in water behind the seed, makes pickling pepper after oil after fried.

Water-starch is according to water: the ratio preparation of starch=1: 2.

Stand oil is edible oil to be heated to refilter after ripe make.

Cooking seasoning applicable surface of the present invention is very extensive, only needs suitably to adjust the various flavouring consumptions in the seasoning matter, just can obtain differently flavoured seasoning matter such as Sichuan cuisine, Guangdong dishes, Shanxi dish, Shandong cuisine, is suitable for multiple cooking.

During use, only dish need be boiled, seasoning matter be put into dish mix well and get final product, provide the approach of cooking easily and efficiently, use very convenient to Modern Family.

Use this cooking seasoning to cook, flavouring is incomplete in the yet dissatisfied general family that determined, and perhaps can't make the problem of savoury dish owing to lack experience the bad flavouring consumption of grasp.

Cooking seasoning raw material of the present invention is simple and easy to, and preparation method is simple, is fit to very much produce in a large number and apply.

Be several concrete Application Example of the present invention below.

Embodiment 1:

In container, add 55 portions of stand oils, be heated to 80 degree, put into 2 portions of thick broad-bean sauce and 0.5 portion of cooking wine subsequently, after stirring for 10 seconds, put into 1 part of bruised ginger, 1 portion of onion parts, 1 part of garlic end and 1 portion of capsicum, put into 3 portions of vinegar, 0.1 portion of soy sauce, 0.3 portion of salt, 0.3 portion of monosodium glutamate, 5 parts of white sugar, 0.2 portion of pepper powder, 0.3 portion of chickens' extract, 2 portions of tomato ketchup, 0.1 part of water-starch, 0.1 portion of sesame oil and 0.1 part of zanthoxylum powder again after stirring for 10 seconds, stirred for 30 seconds, add 27 portions of cold stand oils at last, stop heating after stirring and make cooking seasoning.This seasoning matter is packaged into inner wrapping to be used.

This routine seasoning matter is applicable to fish-flavoured shredded pork class cooking use.

Embodiment 2:

In container, add 45.8 parts of stand oils, be heated to 80 degree, put into 2.1 parts of thick broad-bean sauce subsequently, 0.4 part of cooking wine, after stirring for 10 seconds, add 0.5 part of bruised ginger, 0.5 portion onion parts, 0.5 part garlic end, 0.7 part capsicum, stirred for 10 seconds, put into 0.4 portion of vinegar again, 0.05 portion soy sauce, 0.1 portion salt, 0.2 portion monosodium glutamate, 0.2 part white sugar, 0.1 portion pepper powder, 0.1 portion chickens' extract, 1.1 portion tomato ketchup, 1.2 part water-starch, 0.2 part of 0.05 part of zanthoxylum powder and sesame oil, add 45.8 parts of cold stand oils again after stirring for 30 seconds, stir, stop heating, be packaged into inner wrapping after the cooling and use.

This routine seasoning matter is applicable to fish cooking use braised in soy sauce.

Embodiment 3:

In container, add 63.5 parts of stand oils, be heated to 80 degree, put into 1 part of bruised ginger, 1.3 parts of onion parts subsequently, 10 seconds were stirred for for 1 part in the garlic end, put into 0.5 part of 0.1 part in soy sauce, 0.3 part of salt, 0.4 part of monosodium glutamate, 0.3 part of white sugar, 0.1 part of pepper powder, 0.4 part of chickens' extract, 0.1 part of water-starch, 0.05 part of zanthoxylum powder and sesame oil again, after stirring for 30 seconds, add 30.9 parts of cold stand oils again, stop heating after stirring, be packaged into inner wrapping after the cooling and use.

This routine seasoning matter is applicable to that burning the cooking of mushroom class uses.

Claims

1, a kind of convenient cooking seasoning is characterized in that containing in the seasoning matter flavouring of following weight percentage:

Green onion 0.5-2% ginger 0.5-2%

Garlic 0.5-2% salt 0.1-0.5%

Soy sauce 0.05-0.1% vinegar 0-5%

Monosodium glutamate 0.2-0.5% chickens' extract 0.1-0.5%

Pepper powder 0.1-0.5% zanthoxylum powder 0.05-0.1%

Sugar 0.2-5% capsicum 0-1.0%

Thick broad-bean sauce 0-2% tomato ketchup 0-2%

Water-starch 0.1-2% cooking wine 0-1%

Sesame oil 0.1-0.5% stand oil 80-95%

2, convenient cooking seasoning as claimed in claim 1 is characterized in that described green onion is to make the long onion parts of 1cm.

3, convenient cooking seasoning as claimed in claim 1 is characterized in that described ginger is to be cut into the 3mm size, and the bruised ginger that soaks with clear water.

4, convenient cooking seasoning as claimed in claim 1 is characterized in that described garlic is to be cut into the 3mm size, the garlic end of soaking with clear water again after the oven dry.

5, convenient cooking seasoning as claimed in claim 1 is characterized in that described water-starch is formulated with 1: 2 ratio by water and starch.

6, convenient cooking seasoning as claimed in claim 1 is characterized in that described capsicum is that capsicum is removed the 10min that is soaked in water behind the seed, makes after fried again.

7, convenient cooking seasoning as claimed in claim 1 is characterized in that described stand oil is edible oil to be heated to refilter after ripe make.

8, the preparation method of convenient cooking seasoning is characterized in that preparation method is made of following steps:

A) get the part stand oil and be heated to 80 degree;

B) add thick broad-bean sauce and cooking wine, stirred for 10 seconds;

C) add ginger, green onion, garlic, capsicum, stirred for 10 seconds;

D) add vinegar, soy sauce, salt, monosodium glutamate, sugar, pepper powder, zanthoxylum powder, water-starch and sesame oil, stirred for 30 seconds;

E) add the cold stand oil of residue, stop heating after stirring, make seasoning matter.