CN1303619A - Flavour - Google Patents
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- CN1303619A CN1303619A CN99125626A CN99125626A CN1303619A CN 1303619 A CN1303619 A CN 1303619A CN 99125626 A CN99125626 A CN 99125626A CN 99125626 A CN99125626 A CN 99125626A CN 1303619 A CN1303619 A CN 1303619A
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- CN
- China
- Prior art keywords
- condiment
- powder
- fish
- sea
- flavouring
- 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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- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a flavouring material. It is made up by using fish flesh, mutton, sea cucumber and sea arrow as main materials, using spice mixture, salt and monosodium glutamate as auxiliary material, and made into block or powder flavouring material. It possesses unique flavour, racy taste and rich nutrients.
Description
The present invention relates to a kind of flavouring, especially a kind of condiment that contains the seafood composition.
The condiment of being sold is divided into vegetalitas flavouring and animality flavouring in the market, and the quantity of vegetalitas flavouring accounts for the overwhelming majority.The animality flavouring progresses into market in recent years, brought new vitality for flavouring market, existing animality flavouring is many to be made up of the single animal flesh, mainly is made up of chicken and chicken fat as chickens' extract, taste is more single, can't satisfy the requirement that cooking culture improves gradually.
The purpose of this invention is to provide a kind of nutritious, the flavouring that contains the seafood composition of delicious flavour.
Technical scheme of the present invention is: a kind of condiment, this condiment comprises following composition, the flesh of fish, mutton, sea cucumber, outstanding fish.
The weight proportion of above-mentioned composition is: flesh of fish 5-10kg, mutton 5-10kg, sea cucumber 1-3kg, outstanding fish 1-3kg.
This condiment also comprises the composition of following weight proportion, sea-tangle 0.5-1kg, extra large wise 0.5-1kg.
This condiment also comprises the auxiliary material of following weight proportion, salt 40-60kg, monosodium glutamate 10-15kg, granulated sugar 5-9kg, pepper powder 0.5-0.9kg, garlic powder 0.4-0.6kg, jelly powder 1-2kg, spice mixture 0.1-0.3kg, powder of amino acids 4-6kg or dusty yeast 4-6kg.
Below in conjunction with embodiment the present invention is described in further detail.
Flavouring of the present invention is made (consumption is weight portion kg) by following component
Flesh of fish 5-10, mutton 5-10, sea cucumber 1-3, outstanding fish 1-3, sea-tangle 0.5-1, the wise 0.5-1 in sea, salt 40-60, monosodium glutamate 10-15, granulated sugar 5-9, pepper powder 0.5-0.9, garlic powder 0.4-0.6, jelly powder 1-2, spice mixture 0.1-0.3, powder of amino acids 4-6 or dusty yeast 4-6.
The component preferred weight proportioning of preparation flavouring of the present invention is: the flesh of fish 10, mutton 10, sea cucumber 3, outstanding fish 3, sea-tangle 1, sea wise man 1, salt 60, monosodium glutamate 15, granulated sugar 15, pepper powder 0.9, garlic powder 0.6, jelly powder 2, spice mixture 0.3, powder of amino acids 6 or dusty yeast 6.
The processing method of above-mentioned each component being made the block flavouring of the present invention is:
1, the flesh of fish, mutton, sea cucumber, outstanding fish and other parts marine product are cleaned up puts into pot, add suitable quantity of water, put into big fennel, hawthorn again, kowtow certainly, Chinese cassia tree, cloves, SEMEN TSAOKO, rhizoma zingiberis, fructus amomi, Chinese prickly ash, heating is boiled to food well-done, pulls residues such as the big fennel of batching, hawthorn out.
2, the meat soup mixture is sent into colloidal mill and be ground into and put into pot again after mixing gravy, add dusty yeast or powder of amino acids in pot, heating mixes.
3, add the gelatin solvent in pot, add white sugar again, the garlic powder mixture stops heating after evenly, adds salt, monosodium glutamate, pepper powder, spice mixture again and evenly mixes.
4, mixture is poured into mould and after low temperature drying, made block condiment piece, after packing, can sell.
It is for people to use that flavouring of the present invention also can be cooked powdering.Compared unique flavor with other vegetalitas flavouring with single animality condiment with the flavouring that above batching and method are made, delicious flavour, nutritious, the characteristics of long times of aftertaste.
Claims (4)
1, a kind of condiment is characterized in that, this condiment comprises following composition, the flesh of fish, mutton, sea cucumber, outstanding fish.
2, condiment according to claim 1 is characterized in that: the weight proportion of above-mentioned composition is: flesh of fish 5-10kg, mutton 5-10kg, sea cucumber 1-3kg, outstanding fish 1-3kg.
3, condiment according to claim 1 is characterized in that, this condiment also comprises the composition of following weight proportion, sea-tangle 0.5-1kg, extra large wise 0.5-1kg.
4, condiment according to claim 1, it is characterized in that, this condiment also comprises the auxiliary material of following weight proportion, salt 40-60kg, monosodium glutamate 10-15kg, granulated sugar 5-9kg, pepper powder 0.5-0.9kg, garlic powder 0.4-0.6kg, jelly powder 1-2kg, spice mixture 0.1-0.3kg, powder of amino acids 4-6kg or dusty yeast 4-6kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99125626A CN1303619A (en) | 1999-11-26 | 1999-11-26 | Flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99125626A CN1303619A (en) | 1999-11-26 | 1999-11-26 | Flavour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1303619A true CN1303619A (en) | 2001-07-18 |
Family
ID=5284048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99125626A Pending CN1303619A (en) | 1999-11-26 | 1999-11-26 | Flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1303619A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431944A (en) * | 2014-12-20 | 2015-03-25 | 广东美味源香料有限公司 | Seafood powder and production method thereof |
| CN106174393A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | Flavoring with beef flavor prepared by a kind of half-fermented fruit juice and preparation method thereof |
| CN106174394A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | One removes raw meat seafood shrimp taste flavouring agent and preparation method thereof |
-
1999
- 1999-11-26 CN CN99125626A patent/CN1303619A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431944A (en) * | 2014-12-20 | 2015-03-25 | 广东美味源香料有限公司 | Seafood powder and production method thereof |
| CN106174393A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | Flavoring with beef flavor prepared by a kind of half-fermented fruit juice and preparation method thereof |
| CN106174394A (en) * | 2016-07-21 | 2016-12-07 | 安徽杠岗香食品科技有限公司 | One removes raw meat seafood shrimp taste flavouring agent and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |