CN105166819A - Dumpling seasoning - Google Patents
Dumpling seasoning Download PDFInfo
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- CN105166819A CN105166819A CN201510711692.5A CN201510711692A CN105166819A CN 105166819 A CN105166819 A CN 105166819A CN 201510711692 A CN201510711692 A CN 201510711692A CN 105166819 A CN105166819 A CN 105166819A
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- dumpling
- boiled dumpling
- flavoring
- sauce
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Abstract
The invention relates to seasoning, in particular to dumpling seasoning. The dumpling seasoning is characterized by comprising, by weight, 10-30 parts of chili oil, 10-20 parts of chili sauce, 2-5 parts of ground pepper, 5-10 parts of soybean sauce, 2-5 parts of essence of chicken, 10-20 parts of mashed garlic, 2-5 parts of green prickleyash, 2-5 parts of white vinegar and 5-8 parts of spice.
Description
Technical field
The present invention relates to a kind of flavouring, specifically, relate to a kind of boiled dumpling flavoring, belong to production of condiments technical field.
Background technology
Dumpling, has another name called boiled dumpling, original name " tender ear ", is ancient Han nationality's tradition wheaten food, apart from the history of modern existing more than 1,800 year.Dumpling is deeply by the liking of Chinese numerous people, be the Spring Festival holidays food that north of China most area must be eaten the annual Spring Festival, also have the custom of eating dumpling Winter Solstice in many provinces and cities, also generally there is this food of dumpling southern area.Dumpling is that the invention of holy Zhang Zhongjing is cured in Chinese Eastern Han Dynasty Nanyang, and its Historic Evolution experienced by very long process, and Zhang Zilie has done good explanation at the end of the Ming Dynasty: " boiled dumpling ear; i.e. section accepted way of doing sth food, firm ball in soup, or meaning powder angle; it is tender that northerner reads angle, and because exhaling dumpling bait, puppet is dumpling." when making dumplings, gold is usually complied with one's wishes by people, sugar, peanut, jujube and chestnut etc. wrap enter in filling.Have people as one wishes, to have sugar, the date in the coming year is sweeter, and the people having peanut will have good health and a long life, and the people having jujube and chestnut will have sons early.Other of some area is while eating dumpling, and it is lucky to show also will to join a little non-staple foodstuff.Such as take liberties with joke, symbol whole family happiness; Eat dried persimmon, Everything come off satisfactorily for symbol; Eat three fresh vegetables, the New Year ushers in a renewal and a change of fortune for symbol.Taiwanese eats fishball, meatball and delivers vegetables, and symbol reunion is made a good deal of money.
It is CN101099559 that State Intellectual Property Office discloses a publication number in 2008.1.9, name is called the invention of " a kind of condiment and preparation method thereof ", this invention forms primarily of chilli, anise, tsaoko, cardamom, ginger, garlic, sesame, peanut butter, thick broad-bean sauce frying, it is characterized in that the weight fraction ratio of said components is: chilli 30-50 part, tsaoko 0.5-2 part, cardamom 0.5-1 part, anistree 0.5-2 part, ginger 1.5-4.5 part, sesame 4-10 part, garlic 0.5-4 part, peanut butter 5-30 part, thick broad-bean sauce 5-30 part; More than batching point three step fryings form, the fragrant peppery profit mouth of mouthfeel, extremely whet the appetite, can be directly used in mixing cold dish, cool braised noodle, do chafing dish bottom flavorings and dip in water, also can be used for frying meat, can not feel dry after edible.
Above-mentioned condiment of the prior art may be used for boiled dumpling, but it is also not exclusively suitable as the flavoring of boiled dumpling, can not combine reach perfect local flavor with all types of boiled dumpling.
Summary of the invention
In order to solve defect of the prior art, make prior art formula more reasonable, more perfect, local flavor is coordinated more, the invention provides a kind of boiled dumpling flavoring.
A kind of boiled dumpling flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10-30 part
Thick chilli sauce 10-20 part
Pepper powder 2-5 part
Soy sauce 5-10 part
Chickens' extract 2-5 part
Mashed garlic 10-20 part
Pericarpium zanthoxyli schinifolii 2-5 part
Light-coloured vinegar 2-5 part
Spices 5-8 part.
Described spices comprises: fennel, coriander, cardamom and spiceleaf.
Beneficial effect of the present invention:
The invention solves in prior art, the formula of boiled dumpling condiment is not quite reasonable problem, and make the mouthfeel of boiled dumpling finer and smoother, fragrance is stronger, excites the delicate flavour of boiled dumpling fillings further, makes the more smooth coordination of mouthfeel simultaneously.
Detailed description of the invention
embodiment 1
A kind of boiled dumpling flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10-30 part
Thick chilli sauce 10-20 part
Pepper powder 2-5 part
Soy sauce 5-10 part
Chickens' extract 2-5 part
Mashed garlic 10-20 part
Pericarpium zanthoxyli schinifolii 2-5 part
Light-coloured vinegar 2-5 part
Spices 5-8 part.
Described spices comprises: fennel, coriander, cardamom and spiceleaf.
embodiment 2
A kind of boiled dumpling flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 30 parts
Thick chilli sauce 20 parts
Pepper powder 5 parts
10 parts, soy sauce
Chickens' extract 5 parts
20 parts, mashed garlic
Pericarpium zanthoxyli schinifolii 5 parts
Light-coloured vinegar 5 parts
Spices 8 parts.
Described spices comprises: fennel, coriander, cardamom and spiceleaf.
embodiment 3
A kind of boiled dumpling flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10 parts
Thick chilli sauce 10 parts
Pepper powder 2 parts
5 parts, soy sauce
Chickens' extract 2 parts
10 parts, mashed garlic
Pericarpium zanthoxyli schinifolii 2 parts
Light-coloured vinegar 2 parts
Spices 5 parts.
Described spices comprises: fennel, coriander, cardamom and spiceleaf.
Claims (2)
1. a boiled dumpling flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10-30 part
Thick chilli sauce 10-20 part
Pepper powder 2-5 part
Soy sauce 5-10 part
Chickens' extract 2-5 part
Mashed garlic 10-20 part
Pericarpium zanthoxyli schinifolii 2-5 part
Light-coloured vinegar 2-5 part
Spices 5-8 part.
2. a kind of boiled dumpling flavoring according to claim 1, is characterized in that: described spices comprises: fennel, coriander, cardamom and spiceleaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510711692.5A CN105166819A (en) | 2015-10-28 | 2015-10-28 | Dumpling seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510711692.5A CN105166819A (en) | 2015-10-28 | 2015-10-28 | Dumpling seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166819A true CN105166819A (en) | 2015-12-23 |
Family
ID=54889664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510711692.5A Pending CN105166819A (en) | 2015-10-28 | 2015-10-28 | Dumpling seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166819A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019193A (en) * | 2016-02-01 | 2017-08-08 | 范明亮 | The formula of a kind of medical and edible mashed garlic liquid and the device for containing its utensil |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN102450622A (en) * | 2010-10-26 | 2012-05-16 | 王连义 | Liquid seasoning |
| CN103445127A (en) * | 2013-09-16 | 2013-12-18 | 杨晓虹 | Condiment sauce and manufacturing method thereof |
| CN104381936A (en) * | 2014-09-26 | 2015-03-04 | 柳迪 | Donkey meat dumpling seasoning formula |
-
2015
- 2015-10-28 CN CN201510711692.5A patent/CN105166819A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN102450622A (en) * | 2010-10-26 | 2012-05-16 | 王连义 | Liquid seasoning |
| CN103445127A (en) * | 2013-09-16 | 2013-12-18 | 杨晓虹 | Condiment sauce and manufacturing method thereof |
| CN104381936A (en) * | 2014-09-26 | 2015-03-04 | 柳迪 | Donkey meat dumpling seasoning formula |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019193A (en) * | 2016-02-01 | 2017-08-08 | 范明亮 | The formula of a kind of medical and edible mashed garlic liquid and the device for containing its utensil |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |
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| RJ01 | Rejection of invention patent application after publication |