CN101028059A - Filler quelite - Google Patents
Filler quelite Download PDFInfo
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- CN101028059A CN101028059A CNA2007100108730A CN200710010873A CN101028059A CN 101028059 A CN101028059 A CN 101028059A CN A2007100108730 A CNA2007100108730 A CN A2007100108730A CN 200710010873 A CN200710010873 A CN 200710010873A CN 101028059 A CN101028059 A CN 101028059A
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- quelite
- filler
- sauce
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- salt
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Abstract
A flavouring juice for stuffing is prepared from crystal sugar, paste, gourmet powder, salt, water and 14 Chinese-medicinal materials including Chinese prickly ash, anise, dried ginger, cinnamon bark, etc.
Description
Technical field
The invention belongs to food processing technology field, specifically by the synthetic a kind of filler quelite of multiple seasoning raw material.
Background technology
As everyone knows, in state-owned sentence old saying " bread is the staff of life ", no matter rich and honour poor, people will have a meal every day, so how to have enough and the health of how eating, eating, the happiness of eating become the problem that everyone is concerned about gradually, but because the fast pace of modern society, majority are difficult in the expensive time on the diet, select the simple food of some production processes when cooking in order to save time as far as possible.In some traditional foods of China, dumpling, steamed stuffed bun, won ton is ignorant, some need mix the food of system filling material pie etc., though taste is subjected to people's welcome very much, but making, it needs the suitable time, time except that festivals or holidays is bought if want to taste the most restaurants of selecting of these type of cuisines, even be ready to spend the some time to cook, all be the product of going on a diet soon of buying some quick-frozens in the supermarket, though the time obtains saving like this, but must be used as cost with money for this reason, the time of having bought but do not bought health of spending is very more arranged, eaten antihygienic food and suffer from diarrhoea incessantly, this is only loses more than gain.The making of above-mentioned these food of that what on earth the reason is can be wasted a lot of times, its main cause is that the used filling material of these food system of mixing is complicated, generally be shredding as the raw material of filling material, add soy sauce again, salt, ginger, the different flavouring of monosodium glutamate or the like is mixed system, the flavouring kind of putting into sometimes much can not once all add, caused repeated labor, just waste many times so only mix the process of system filling material, also to pack the shape that becomes to need and mix the filling material that makes with musculus cutaneus, be only real culinary art at last, the complexity of visible production process, the length of Production Time.At present, for convenience people save time mixing on the system filling material, some flavouring that synthesized by multiple seasoning raw material as chickens' extract, 13 perfume (or spice) etc. have appearred, its effect is not fine, reason is that existing flavouring mostly is solid seasoning, and it is very difficult to stir when mixing system filling material, in addition, the raw material type of these flavouring is extremely limited, the deliciousness of realization filling material that can not be perfect.
Summary of the invention
The purpose of this invention is to provide a kind of filler quelite, it can be when mixing system filling material, and after the disposable adding, the filling material just need not to add any flavouring again and carries out seasoning.
The object of the present invention is achieved like this: a kind of filler quelite is characterized in that composition of raw materials and weight percent are as follows:
Chinese prickly ash 0.20~0.35%
Aniseed 0.20~0.35%
Rhizoma zingiberis 0.20~0.35%
Galingal 0.20~0.35%
Cloves 0.15~0.35%
Comb 0.20~0.35%
Spiceleaf 0.15~0.30%
Cassia bark 0.15~0.30%
Rock sugar 0.20~0.35%
The root of Dahurain angelica 0.15~0.30%
Fructus amomi 0.20~0.35%
Tsaoko 0.15~0.30%
Matrimony vine 0.15~0.30%
Fennel 0.15~0.30%
Dried orange peel 0.10~0.20%
Sauce taste substance 8.0~12%
Monosodium glutamate 1.5~2.5%
Salt 2.0~3.0%
Water 77~86%.
Above-mentioned sauce taste substance is a soy sauce, sweet sauce at least a.
The present invention is synthetic with multiple flavoring proportioning, baste has been possessed enrich polynary taste, can satisfy popular taste; When using this baste to mix system filling material, add baste and need not to add any flavoring again, handled easily is saved time; In addition, because raw material is condiment common on the market and preparation method is easy, so cost of the present invention is low, market application foreground is extensive.
The specific embodiment
Example 1
With weight be 2 the gram Chinese prickly ash, aniseed, rhizoma zingiberis, galingal, cloves, comb, spiceleaf, cassia bark, rock sugar, the root of Dahurain angelica, fructus amomi, tsaoko, matrimony vine, fennel, dried orange peels be crushed to even particle size after, it is standby to put into material package; Add entry 830 gram in container, material package is put into container, it is tasty to boil the condiment that makes in the material package through heating, and heating stops the back and adds soy sauce 70 grams, sweet sauce 30 grams, monosodium glutamate 20 grams, salt 20 grams and stir, and promptly obtains filler quelite of the present invention.
Example 2
With weight be 2 the gram Chinese prickly ash, aniseed, rhizoma zingiberis, galingal, cloves, comb, spiceleaf, cassia bark, rock sugar, the root of Dahurain angelica, fructus amomi, tsaoko, matrimony vine, fennel, dried orange peels be crushed to even particle size after, it is standby to put into material package; Add entry 800 gram in container, material package is put into container, it is tasty to boil the condiment that makes in the material package through heating, and heating stops the back and adds soy sauce 80 grams, sweet sauce 40 grams, monosodium glutamate 20 grams, salt 30 grams and stir, and promptly obtains filler quelite of the present invention.
Example 3
With weight be 2 the gram Chinese prickly ash, aniseed, rhizoma zingiberis, galingal, cloves, comb, spiceleaf, cassia bark, rock sugar, the root of Dahurain angelica, fructus amomi, tsaoko, matrimony vine, fennel, dried orange peels be crushed to even particle size after, it is standby to put into material package; Add entry 850 gram in container, material package is put into container, it is tasty to boil the condiment that makes in the material package through heating, and heating stops the back and adds soy sauce 60 grams, sweet sauce 20 grams, monosodium glutamate 20 grams, salt 20 grams and stir, and promptly obtains filler quelite of the present invention.
Claims (2)
1, a kind of filler quelite is characterized in that composition of raw materials and weight percent are as follows:
Chinese prickly ash 0.20~0.35%
Aniseed 0.20~0.35%
Rhizoma zingiberis 0.20~0.35%
Galingal 0.20~0.35%
Cloves 0.15~0.35%
Comb 0.20~0.35%
Spiceleaf 0.15~0.30%
Cassia bark 0.15~0.30%
Rock sugar 0.20~0.35%
The root of Dahurain angelica 0.15~0.30%
Fructus amomi 0.20~0.35%
Tsaoko 0.15~0.30%
Matrimony vine 0.15~0.30%
Fennel 0.15~0.30%
Dried orange peel 0.10~0.20%
Sauce taste substance 8.0~12%
Monosodium glutamate 1.5~2.5%
Salt 2.0~3.0%
Water 77~86%.
2, filler quelite according to claim 1 is characterized in that described sauce taste substance is a soy sauce, sweet sauce at least a.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA2007100108730A CN101028059A (en) | 2007-04-09 | 2007-04-09 | Filler quelite |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA2007100108730A CN101028059A (en) | 2007-04-09 | 2007-04-09 | Filler quelite |
Publications (1)
Publication Number | Publication Date |
---|---|
CN101028059A true CN101028059A (en) | 2007-09-05 |
Family
ID=38713744
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNA2007100108730A Pending CN101028059A (en) | 2007-04-09 | 2007-04-09 | Filler quelite |
Country Status (1)
Country | Link |
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CN (1) | CN101028059A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102948722A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Sauced meat seasoning |
CN104982882A (en) * | 2015-06-24 | 2015-10-21 | 乐陵市长龙调味食品有限公司 | Flavoring spice juice |
CN107319478A (en) * | 2017-07-19 | 2017-11-07 | 天津狗不理食品股份有限公司 | The animals and plants added in a kind of fillings extract aqueous material soup and its boiling method |
CN108354159A (en) * | 2018-01-31 | 2018-08-03 | 柳州市美食联盟协会 | A kind of brine and preparation method thereof of stew in soy sauce fish |
CN108433033A (en) * | 2018-04-15 | 2018-08-24 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of local flavor beef |
CN111449194A (en) * | 2020-05-30 | 2020-07-28 | 马安 | Steamed stuffed bun stuffing formula and preparation method thereof |
-
2007
- 2007-04-09 CN CNA2007100108730A patent/CN101028059A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102948722A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Sauced meat seasoning |
CN104982882A (en) * | 2015-06-24 | 2015-10-21 | 乐陵市长龙调味食品有限公司 | Flavoring spice juice |
CN107319478A (en) * | 2017-07-19 | 2017-11-07 | 天津狗不理食品股份有限公司 | The animals and plants added in a kind of fillings extract aqueous material soup and its boiling method |
CN108354159A (en) * | 2018-01-31 | 2018-08-03 | 柳州市美食联盟协会 | A kind of brine and preparation method thereof of stew in soy sauce fish |
CN108433033A (en) * | 2018-04-15 | 2018-08-24 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of local flavor beef |
CN111449194A (en) * | 2020-05-30 | 2020-07-28 | 马安 | Steamed stuffed bun stuffing formula and preparation method thereof |
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
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C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070905 |