CN104055055A - Smoked plum-verbena nutritional seasoning - Google Patents
Smoked plum-verbena nutritional seasoning Download PDFInfo
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- CN104055055A CN104055055A CN201410212141.XA CN201410212141A CN104055055A CN 104055055 A CN104055055 A CN 104055055A CN 201410212141 A CN201410212141 A CN 201410212141A CN 104055055 A CN104055055 A CN 104055055A
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- 235000011194 food seasoning agent Nutrition 0.000 title abstract 7
- 235000016709 nutrition Nutrition 0.000 title abstract 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 23
- 240000001519 Verbena officinalis Species 0.000 claims abstract description 22
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 21
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 21
- 235000014101 wine Nutrition 0.000 claims abstract description 18
- 240000007817 Olea europaea Species 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 11
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 11
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 11
- 244000080767 Areca catechu Species 0.000 claims abstract description 11
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 11
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 241000238557 Decapoda Species 0.000 claims abstract description 11
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 11
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 11
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 11
- 240000000249 Morus alba Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000020232 peanut Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 229940098465 tincture Drugs 0.000 claims abstract description 8
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 235000013372 meat Nutrition 0.000 claims description 40
- 229920003266 Leaf® Polymers 0.000 claims description 20
- 235000018718 Verbena officinalis Nutrition 0.000 claims description 20
- 235000013409 condiments Nutrition 0.000 claims description 11
- 241001647745 Banksia Species 0.000 claims description 10
- 244000012254 Canarium album Species 0.000 claims description 10
- 235000009103 Canarium album Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 241000219764 Dolichos Species 0.000 claims description 10
- 241001632576 Hyacinthus Species 0.000 claims description 10
- 241000207840 Jasminum Species 0.000 claims description 10
- 241000220317 Rosa Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000013616 tea Nutrition 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000021018 plums Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000009471 action Effects 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000144 pharmacologic effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 235000007212 Verbena X moechina Moldenke Nutrition 0.000 abstract 2
- 235000001594 Verbena polystachya Kunth Nutrition 0.000 abstract 2
- 235000007200 Verbena x perriana Moldenke Nutrition 0.000 abstract 2
- 235000002270 Verbena x stuprosa Moldenke Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 235000007007 Dolichos lablab Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 abstract 1
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 7
- 239000003317 industrial substance Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021264 seasoned food 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 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides a smoked plum-verbena nutritional seasoning, and relates to the technical field of seasoning foods. The seasoning is prepared from the following components in parts by weight: 10-20 parts of verbena, 8-12 parts of smoked plum, 2-4 parts of olive pulp, 1-3 parts of fresh mulberry, 0.5-1 part of charred crataegus, 1-3 parts of costustoot, 1-2 parts of smoked plum pulp, 0.5-1 part of areca-nut, 1-3 parts of powdered milk, 1-2 parts of fresh lemon pulp, 10-15 parts of red wine, 1-3 parts of apple peel, 1-3 parts of cape jasmine, 4-6 parts of jujube tincture, 4-6 parts of salted fish, 1-3 parts of dolichos lablab leaf, 10-20 parts of chili sauce, 6-10 parts of watermelon peel, 1-3 parts of peanut leaf, 2-4 parts of olive pulp, 1-3 parts of raw ginger slices, 1-3 parts of jasmine tea, 1-2 parts of fistular onion stalk, 10-15 parts of longan wine, 1-2 parts of pagodatree pod and 4-6 parts of dried sea shrimp. The smoked plum-verbena nutritional seasoning is rich in nutrition, delicious in flavor, rich in smell, is prepared from pure natural plant essence without adding chemical raw materials, is added with verbena, smoked plum and other components, so that the seasoning has a pharmacological action, can be used for promoting digestion, increasing appetite and improving taste, is little in internal water content and long in storage time, and is applicable to seasonings of various wheaten foods, soup, fried dishes and the like.
Description
Technical field
The present invention relates to seasoned food technical field, be specifically related to a kind of dark plum Verbena officinalis nutrient condiments.
Background technology
Along with the mankind are more and more higher to the demand of vegetable, people realize by the interpolation of flavouring mostly to the change of vegetable taste, but existing flavouring adopts many industrial chemicals mostly, health is produced to harm greatly, if do not add a lot of industrial chemicals, be not difficult to again produce reasonable taste, this is just difficult to aspect healthy and taste two, meeting people's demand simultaneously, the large multi-product of additive that does not contain in the market industrial chemicals is single, taste is single, although realized healthy requirement, cannot meet the requirement of people to vegetable taste.
Summary of the invention
Technical problem to be solved by this invention is to provide under a kind of prerequisite that health is not produced to any harm and can meets the dark plum Verbena officinalis nutrient condiments that people require taste.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of dark plum Verbena officinalis nutrient condiments, by Verbena officinalis 10-20 part, dark plum 8-12 part, Chinese olive meat 2-4 part, fresh mulberry fruit 1-3 part, charred FRUCTUS CRATAEGI 0.5-1 part, banksia rose 1-3 part, smoked plum meat 1-2 part, betel nut 0.5-1 part, milk powder 1-3 part, lemon meat 1-2 part, claret 10-15 part, apple skin 1-3 part, cape jasmine 1-3 part, jujube tincture 4-6 part, cured fish 4-6 part, hyacinth dolichos leaf 1-3 part, thick chilli sauce 10-20 part, watermelon peel 6-10 part, peanut leaf 1-3 part, olive meat 2-4 part, ginger slice 1-3 part, jasmine tea 1-3 part, Bulbus Allii Fistulosi 1-2 part, longan wine 10-15 part, Fructus Sophorae 1-2 part and dried shrimp 4-6 part form.
The better parts by weight of each component are: 15 parts of Verbena officinalis, 10 parts of dark plums, 3 parts of Chinese olive meat, 2 parts, fresh mulberry fruit, 0.5 part of charred FRUCTUS CRATAEGI, 2 parts of the banksia rose, 1 part of smoked plum meat, 0.5 part of betel nut, 1 part of milk powder, 1 part of lemon meat, 12 parts of claret, 2 parts of apple skins, 2 parts of cape jasmines, 5 parts of jujube tinctures, 5 parts, cured fish, 2 parts of hyacinth dolichos leafs, 15 parts of thick chilli sauce, 8 parts of watermelon peels, 2 parts, peanut leaf, 3 parts of olive meat, 2 parts of ginger slices, 2 parts of jasmine teas, 1 part of Bulbus Allii Fistulosi, 12 parts of longan wines, 5 parts, 1 part of the Fructus Sophorae and dried shrimp.
Described longan wine is that 250 grams of longan are immersed in 500 milliliters of white wine and are made after 15-20 days.
Its preparation method is:
1) Verbena officinalis, Bulbus Allii Fistulosi, fresh mulberry fruit and cured fish are soaked after 3-6 hour and pull out and rinse well in pure water, after draining the water, be cut into broken dish end, broken dish end is mixed in thick chilli sauce and mixed with jujube tincture and milk powder, then pack seal of vessel into, after 30-35 days, sauce is taken out, puts into drying machine drying, to moisture in 30%, then pulverize and be smalls, make sauce stand-by;
2) charred FRUCTUS CRATAEGI, the banksia rose, cape jasmine, hyacinth dolichos leaf, peanut leaf, ginger slice, jasmine tea and the Fructus Sophorae are put into claret and soak 3-5 days, after filtration, get soak stand-by, soak processing is concentrated, obtain solid concentrates, solid concentrates is pulverized, made flavoring stand-by;
3) dark plum, Chinese olive meat, smoked plum meat, betel nut, lemon meat, apple skin, watermelon peel and olive meat being put into together to longan wine soaks after 5-7 days longan wine is poured out, after pulp after soaking is dried, be ground into particle together with dried shrimp, obtain flavouring matter stand-by;
4) sauce, flavoring and flavouring matter are mixed, through vacuum packaging, sterilization, warehouse-in.
The invention has the beneficial effects as follows: the present invention is nutritious, delicious in taste, fragrance is dense, and each raw material is all selected pure natural plant elite, do not add any industrial chemicals, increase the compositions such as Verbena officinalis, dark plum, make condiment there is pharmacological action, can promote digestion, increase appetite, improve mouthfeel, and interior moisture content is few, the holding time is long, the suitable condiments as various wheaten food, soup, cooking etc. is used.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A dark plum Verbena officinalis nutrient condiments, is comprised of 5 parts, 15 parts of Verbena officinalis, 10 parts of dark plums, 3 parts of Chinese olive meat, 2 parts, fresh mulberry fruit, 0.5 part of charred FRUCTUS CRATAEGI, 2 parts of the banksia rose, 1 part of smoked plum meat, 0.5 part of betel nut, 1 part of milk powder, 1 part of lemon meat, 12 parts of claret, 2 parts of apple skins, 2 parts of cape jasmines, 5 parts of jujube tinctures, 5 parts, cured fish, 2 parts of hyacinth dolichos leafs, 15 parts of thick chilli sauce, 8 parts of watermelon peels, 2 parts, peanut leaf, 3 parts of olive meat, 2 parts of ginger slices, 2 parts of jasmine teas, 1 part of Bulbus Allii Fistulosi, 12 parts of longan wines, 1 part of the Fructus Sophorae and dried shrimp.
Described longan wine is that 250 grams of longan are immersed in 500 milliliters of white wine and are made after 15-20 days.
Its preparation method is:
1) Verbena officinalis, Bulbus Allii Fistulosi, fresh mulberry fruit and cured fish are soaked after 3-6 hour and pull out and rinse well in pure water, after draining the water, be cut into broken dish end, broken dish end is mixed in thick chilli sauce and mixed with jujube tincture and milk powder, then pack seal of vessel into, after 30-35 days, sauce is taken out, puts into drying machine drying, to moisture in 30%, then pulverize and be smalls, make sauce stand-by;
2) charred FRUCTUS CRATAEGI, the banksia rose, cape jasmine, hyacinth dolichos leaf, peanut leaf, ginger slice, jasmine tea and the Fructus Sophorae are put into claret and soak 3-5 days, after filtration, get soak stand-by, soak processing is concentrated, obtain solid concentrates, solid concentrates is pulverized, made flavoring stand-by;
3) dark plum, Chinese olive meat, smoked plum meat, betel nut, lemon meat, apple skin, watermelon peel and olive meat being put into together to longan wine soaks after 5-7 days longan wine is poured out, after pulp after soaking is dried, be ground into particle together with dried shrimp, obtain flavouring matter stand-by;
4) sauce, flavoring and flavouring matter are mixed, through vacuum packaging, sterilization, warehouse-in.
Embodiment 2
A dark plum Verbena officinalis nutrient condiments, is comprised of Verbena officinalis 20kg, dark plum 12kg, Chinese olive meat 4kg, fresh mulberry fruit 3kg, charred FRUCTUS CRATAEGI 1kg, banksia rose 3kg, smoked plum meat 2kg, betel nut 1kg, milk powder 3kg, lemon meat 2kg, claret 15kg, apple skin 3kg, cape jasmine 3kg, jujube tincture 6kg, cured fish 6kg, hyacinth dolichos leaf 3kg, thick chilli sauce 20kg, watermelon peel 10kg, peanut leaf 3kg, olive meat 4kg, ginger slice 3kg, jasmine tea 3kg, Bulbus Allii Fistulosi 2kg, longan wine 15kg, Fructus Sophorae 2kg and dried shrimp 6kg.
Described longan wine is that 250 grams of longan are immersed in 500 milliliters of white wine and are made after 15-20 days.
Its preparation method is:
1) Verbena officinalis, Bulbus Allii Fistulosi, fresh mulberry fruit and cured fish are soaked after 3-6 hour and pull out and rinse well in pure water, after draining the water, be cut into broken dish end, broken dish end is mixed in thick chilli sauce and mixed with jujube tincture and milk powder, then pack seal of vessel into, after 30-35 days, sauce is taken out, puts into drying machine drying, to moisture in 30%, then pulverize and be smalls, make sauce stand-by;
2) charred FRUCTUS CRATAEGI, the banksia rose, cape jasmine, hyacinth dolichos leaf, peanut leaf, ginger slice, jasmine tea and the Fructus Sophorae are put into claret and soak 3-5 days, after filtration, get soak stand-by, soak processing is concentrated, obtain solid concentrates, solid concentrates is pulverized, made flavoring stand-by;
3) dark plum, Chinese olive meat, smoked plum meat, betel nut, lemon meat, apple skin, watermelon peel and olive meat being put into together to longan wine soaks after 5-7 days longan wine is poured out, after pulp after soaking is dried, be ground into particle together with dried shrimp, obtain flavouring matter stand-by;
4) sauce, flavoring and flavouring matter are mixed, through vacuum packaging, sterilization, warehouse-in.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a dark plum Verbena officinalis nutrient condiments, it is characterized in that: by Verbena officinalis 10-20 part, dark plum 8-12 part, Chinese olive meat 2-4 part, fresh mulberry fruit 1-3 part, charred FRUCTUS CRATAEGI 0.5-1 part, banksia rose 1-3 part, smoked plum meat 1-2 part, betel nut 0.5-1 part, milk powder 1-3 part, lemon meat 1-2 part, claret 10-15 part, apple skin 1-3 part, cape jasmine 1-3 part, jujube tincture 4-6 part, cured fish 4-6 part, hyacinth dolichos leaf 1-3 part, thick chilli sauce 10-20 part, watermelon peel 6-10 part, peanut leaf 1-3 part, olive meat 2-4 part, ginger slice 1-3 part, jasmine tea 1-3 part, Bulbus Allii Fistulosi 1-2 part, longan wine 10-15 part, Fructus Sophorae 1-2 part and dried shrimp 4-6 part form.
2. dark plum Verbena officinalis nutrient condiments according to claim 1, is characterized in that: 5 parts, 15 parts of Verbena officinalis, 10 parts of dark plums, 3 parts of Chinese olive meat, 2 parts, fresh mulberry fruit, 0.5 part of charred FRUCTUS CRATAEGI, 2 parts of the banksia rose, 1 part of smoked plum meat, 0.5 part of betel nut, 1 part of milk powder, 1 part of lemon meat, 12 parts of claret, 2 parts of apple skins, 2 parts of cape jasmines, 5 parts of jujube tinctures, 5 parts, cured fish, 2 parts of hyacinth dolichos leafs, 15 parts of thick chilli sauce, 8 parts of watermelon peels, 2 parts, peanut leaf, 3 parts of olive meat, 2 parts of ginger slices, 2 parts of jasmine teas, 1 part of Bulbus Allii Fistulosi, 12 parts of longan wines, 1 part of the Fructus Sophorae and dried shrimp, consist of.
3. a method of preparing dark plum Verbena officinalis nutrient condiments described in claim 1 or 2, is characterized in that: comprise following method step,
1) Verbena officinalis, Bulbus Allii Fistulosi, fresh mulberry fruit and cured fish are soaked after 3-6 hour and pull out and rinse well in pure water, after draining the water, be cut into broken dish end, broken dish end is mixed in thick chilli sauce and mixed with jujube tincture and milk powder, then pack seal of vessel into, after 30-35 days, sauce is taken out, puts into drying machine drying, to moisture in 30%, then pulverize and be smalls, make sauce stand-by;
2) charred FRUCTUS CRATAEGI, the banksia rose, cape jasmine, hyacinth dolichos leaf, peanut leaf, ginger slice, jasmine tea and the Fructus Sophorae are put into claret and soak 3-5 days, after filtration, get soak stand-by, soak processing is concentrated, obtain solid concentrates, solid concentrates is pulverized, made flavoring stand-by;
3) dark plum, Chinese olive meat, smoked plum meat, betel nut, lemon meat, apple skin, watermelon peel and olive meat being put into together to longan wine soaks after 5-7 days longan wine is poured out, after pulp after soaking is dried, be ground into particle together with dried shrimp, obtain flavouring matter stand-by;
4) sauce, flavoring and flavouring matter are mixed, through vacuum packaging, sterilization, warehouse-in.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410212141.XA CN104055055A (en) | 2014-05-19 | 2014-05-19 | Smoked plum-verbena nutritional seasoning |
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| CN201410212141.XA CN104055055A (en) | 2014-05-19 | 2014-05-19 | Smoked plum-verbena nutritional seasoning |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770698A (en) * | 2015-04-20 | 2015-07-15 | 王永帮 | Special seasoning powder for grilled fish and preparation method of special seasoning powder |
| CN109123577A (en) * | 2018-09-07 | 2019-01-04 | 晋江鲜之惠食品有限公司 | A method of extracting delicious amino acid and character flavor compound from full fowl or birds leftover bits and pieces |
| CN109805338A (en) * | 2019-01-28 | 2019-05-28 | 湖南佳元禄食品有限公司 | A kind of system and method preparing composite flavor based on low temperature complex technique |
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| CN109123577A (en) * | 2018-09-07 | 2019-01-04 | 晋江鲜之惠食品有限公司 | A method of extracting delicious amino acid and character flavor compound from full fowl or birds leftover bits and pieces |
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