CN106174390A - Salting seasoning bag - Google Patents
Salting seasoning bag Download PDFInfo
- Publication number
- CN106174390A CN106174390A CN201610598123.9A CN201610598123A CN106174390A CN 106174390 A CN106174390 A CN 106174390A CN 201610598123 A CN201610598123 A CN 201610598123A CN 106174390 A CN106174390 A CN 106174390A
- Authority
- CN
- China
- Prior art keywords
- fructus
- seasoning bag
- chinese liquor
- salt
- radix angelicae
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a kind of salting seasoning bag, the raw material following by weight portion is constituted: the Radix Angelicae Dahuricae 10 15, Semen Myristicae 8 10, finishes and dials 68, Fructus Amomi 12 15, Fructus Tsaoko 14 16, Pericarpium Citri Reticulatae 57, salt 20 25, Chinese liquor 15 22, Rhizoma Zingiberis Recens 10 15 and Fructus Capsici 68.The invention have the advantages that employing Chinese crude drug combines Chinese liquor so that curing food acidity is suitable, and health strengthens, in good taste.
Description
Technical field
The present invention relates to flavoring agent technical field, especially a kind of salting seasoning bag.
Background technology
Although curing food possesses carcinogenic possibility, but has vast use market in daily life, and current
Curing food is in curing process, and the flavoring agent used is to use vegetal food seasoning, such as Pericarpium Zanthoxyli, Fructus Anisi Stellati, Fructus Piperis the most mostly
Deng, although the mixed type flavoring agent sold on market has " SHISANXIANG ", " 18 taste " etc., but taste is overweight, is not suitable for present health
Life requirement.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, propose a kind of salting seasoning bag, composition is simple, pickles effective.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme: a kind of salting seasoning bag, by weight portion such as
Under raw material constitute: Radix Angelicae Dahuricae 10-15, Semen Myristicae 8-10, finish dial 6-8, Fructus Amomi 12-15, Fructus Tsaoko 14-16, Pericarpium Citri Reticulatae 5-7, salt 20-25,
Chinese liquor 15-22, Rhizoma Zingiberis Recens 10-15 and Fructus Capsici 6-8.
Further, the weight portion of each raw material is: the Radix Angelicae Dahuricae 12, Semen Myristicae 9, finish dial 7, Fructus Amomi 14, Fructus Tsaoko 15, Pericarpium Citri Reticulatae 6, salt
22, Chinese liquor 19, Rhizoma Zingiberis Recens 13 and Fructus Capsici 7.
The preparation method of a kind of salting seasoning bag described above, by the Radix Angelicae Dahuricae, Semen Myristicae, complete group, Fructus Amomi, Fructus Tsaoko, Pericarpium Citri Reticulatae, Rhizoma Zingiberis Recens
Mix in proportion with Fructus Capsici, grind, steam 2 hours, with salt, Chinese liquor mixing.
Compared with prior art, the invention have the advantages that employing Chinese crude drug combines Chinese liquor so that curing food acidity is closed
Suitable, health strengthens, in good taste.
Detailed description of the invention
Describing the present invention below in conjunction with embodiment, the description of this part is only exemplary and explanatory, no
Reply protection scope of the present invention has any restriction effect.
Embodiment 1
A kind of salting seasoning bag, the raw material following by weight portion is constituted: the Radix Angelicae Dahuricae 12, Semen Myristicae 9, finish dial 7, Fructus Amomi 14, Fructus Tsaoko 15, old
Skin 6, salt 22, Chinese liquor 19, Rhizoma Zingiberis Recens 13 and Fructus Capsici 7.
The preparation method of a kind of salting seasoning bag described above, by the Radix Angelicae Dahuricae, Semen Myristicae, complete group, Fructus Amomi, Fructus Tsaoko, Pericarpium Citri Reticulatae, Rhizoma Zingiberis Recens
Mix in proportion with Fructus Capsici, grind, steam 2 hours, with salt, Chinese liquor mixing.
Embodiment 2
A kind of salting seasoning bag, the raw material following by weight portion is constituted: the Radix Angelicae Dahuricae 10, Semen Myristicae 10, finish dial 6, Fructus Amomi 15, Fructus Tsaoko 14,
Pericarpium Citri Reticulatae 7, salt 20, Chinese liquor 22, Rhizoma Zingiberis Recens 10 and Fructus Capsici 8.
The preparation method of a kind of salting seasoning bag described above, by the Radix Angelicae Dahuricae, Semen Myristicae, complete group, Fructus Amomi, Fructus Tsaoko, Pericarpium Citri Reticulatae, Rhizoma Zingiberis Recens
Mix in proportion with Fructus Capsici, grind, steam 2 hours, with salt, Chinese liquor mixing.
Embodiment 3
A kind of salting seasoning bag, the raw material following by weight portion is constituted: the Radix Angelicae Dahuricae 15, Semen Myristicae 8, finish dial 8, Fructus Amomi 12, Fructus Tsaoko 16, old
Skin 5, salt 25, Chinese liquor 15, Rhizoma Zingiberis Recens 15 and Fructus Capsici 6.
The preparation method of a kind of salting seasoning bag described above, by the Radix Angelicae Dahuricae, Semen Myristicae, complete group, Fructus Amomi, Fructus Tsaoko, Pericarpium Citri Reticulatae, Rhizoma Zingiberis Recens
Mix in proportion with Fructus Capsici, grind, steam 2 hours, with salt, Chinese liquor mixing.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, under the premise without departing from the principles of the invention, it is also possible to make some improvements and modifications, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (3)
1. a salting seasoning bag, it is characterised in that: the raw material following by weight portion is constituted: Radix Angelicae Dahuricae 10-15, Semen Myristicae 8-10, finish
Dial 6-8, Fructus Amomi 12-15, Fructus Tsaoko 14-16, Pericarpium Citri Reticulatae 5-7, salt 20-25, Chinese liquor 15-22, Rhizoma Zingiberis Recens 10-15 and Fructus Capsici 6-8.
2. as claimed in claim 1 salting seasoning bag, it is characterised in that: the weight portion of each raw material is: the Radix Angelicae Dahuricae 12, Semen Myristicae 9, finishes and dials
7, Fructus Amomi 14, Fructus Tsaoko 15, Pericarpium Citri Reticulatae 6, salt 22, Chinese liquor 19, Rhizoma Zingiberis Recens 13 and Fructus Capsici 7.
3. the preparation method of a salting seasoning bag as claimed in claim 1 or 2, it is characterised in that: by the Radix Angelicae Dahuricae, Semen Myristicae, finish dial,
Fructus Amomi, Fructus Tsaoko, Pericarpium Citri Reticulatae, Rhizoma Zingiberis Recens and Fructus Capsici mix in proportion, grind, steam 2 hours, with salt, Chinese liquor mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598123.9A CN106174390A (en) | 2016-07-27 | 2016-07-27 | Salting seasoning bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598123.9A CN106174390A (en) | 2016-07-27 | 2016-07-27 | Salting seasoning bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174390A true CN106174390A (en) | 2016-12-07 |
Family
ID=57495582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610598123.9A Pending CN106174390A (en) | 2016-07-27 | 2016-07-27 | Salting seasoning bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174390A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242443A (en) * | 2017-07-19 | 2017-10-13 | 杨滨棋 | The preparation method of packed old friend's powder |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960670A (en) * | 2012-10-29 | 2013-03-13 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Smoked meat seasoning |
| CN102987325A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Condiment for preparing chicken product |
| CN103416713A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Fish pickling material and preparation method thereof |
| CN103652783A (en) * | 2013-11-21 | 2014-03-26 | 定远县南德调味品加工厂 | Bacon condiment and preparation method thereof |
| CN103689628A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Spicy and hot salted meat or preserved meat and preparation method thereof |
| CN103859438A (en) * | 2012-12-13 | 2014-06-18 | 姚玉林 | Sauce braised pork product and preparation method thereof |
-
2016
- 2016-07-27 CN CN201610598123.9A patent/CN106174390A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960670A (en) * | 2012-10-29 | 2013-03-13 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Smoked meat seasoning |
| CN103859438A (en) * | 2012-12-13 | 2014-06-18 | 姚玉林 | Sauce braised pork product and preparation method thereof |
| CN102987325A (en) * | 2012-12-31 | 2013-03-27 | 杨建民 | Condiment for preparing chicken product |
| CN103416713A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Fish pickling material and preparation method thereof |
| CN103652783A (en) * | 2013-11-21 | 2014-03-26 | 定远县南德调味品加工厂 | Bacon condiment and preparation method thereof |
| CN103689628A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Spicy and hot salted meat or preserved meat and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242443A (en) * | 2017-07-19 | 2017-10-13 | 杨滨棋 | The preparation method of packed old friend's powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106213421A (en) | food seasoning | |
| CN102274147B (en) | Health-care bath salt and preparation method thereof | |
| CN101243820A (en) | Panax ginseng nutrition instant tea and preparation thereof | |
| CN102232582B (en) | Tingling and hot sesame sauce | |
| CN103380832A (en) | Preparation process for snake bile health preserving tea | |
| CN106174390A (en) | Salting seasoning bag | |
| Kim et al. | Composition analysis and antioxidant activity of Ojuk (Phyllostachys nigra Munro) leaf tea and shoot tea | |
| CN105054098A (en) | Pork stomach chicken manufacturing method | |
| CN105361107A (en) | Organic soy sauce | |
| CN106235252A (en) | food seasoning | |
| CN106213429A (en) | Flavouring material formula | |
| CN104783265A (en) | Solid beverage capable of tonifying qi and maintaining beauty | |
| CN103876085A (en) | Cynomorium songaricum and lycium chinensis seasoning and preparation method thereof | |
| CN106213430A (en) | Fricassee flavouring material formula | |
| CN106174372A (en) | Flavouring agent | |
| CN107495318A (en) | A kind of health food additives and preparation method thereof | |
| CN104365922A (en) | Green plum health tea | |
| CN103120238A (en) | Coffee drink | |
| CN104336226A (en) | Glossy privet fruit health-care tea | |
| CN106070811A (en) | A kind of QI invigorating brain-strengthening milk tea | |
| CN108077708A (en) | A kind of tealeaves anti-bacterial refreshing additive | |
| CN106387833A (en) | Pepper spice composition for raising appetite | |
| CN106176549A (en) | A kind of whitening skin and preserving moisture essence | |
| CN106213433A (en) | Cold and dressed with sauce flavoring agent | |
| CN109418935A (en) | Fresh soy sauce |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |