CN107751933A - A kind of dry dip - Google Patents
A kind of dry dip Download PDFInfo
- Publication number
- CN107751933A CN107751933A CN201711062546.XA CN201711062546A CN107751933A CN 107751933 A CN107751933 A CN 107751933A CN 201711062546 A CN201711062546 A CN 201711062546A CN 107751933 A CN107751933 A CN 107751933A
- Authority
- CN
- China
- Prior art keywords
- grams
- dry
- cumin
- sesame
- sugar
- 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
- 235000003276 Apios tuberosa Nutrition 0.000 claims abstract description 21
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 21
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 21
- 241000287828 Gallus gallus Species 0.000 claims abstract description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 21
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 21
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 21
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 18
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 18
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 11
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 7
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 13
- 241000510672 Cuminum Species 0.000 description 12
- 241000246354 Satureja Species 0.000 description 6
- 244000025254 Cannabis sativa Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Fodder In General (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The present invention provides a kind of dry dip, and for frying string string, marinated food, the dry dip is mixed by the raw material of following parts by weight：600 grams of paprika, 20 grams of cumin, 15 grams of Chinese prickly ash, 80 grams of chickens' extract, 40 grams of salt, 30 grams of monosodium glutamate, 180 grams of sugar, 10 grams of sesame, 20 grams of groundnut bran.The present invention has a fresh fragrant mouthfeel, savory mellow, unique flavor, peppery without dry；Suitable for people of all ages, the fresh perfume (or spice) of mouthfeel of the invention, it is with health role to stomach, it is eaten for a long time and has no side effect to body.
Description
Technical field
The present invention relates to the technical field of food processing, more particularly, to a kind of dry dip.
Background technology
The fried string string in Leshan is initiated by the local characteristic snack of Leshan sichuan, and its most important feature is exactly its own nothing
It can not fry, it is tasteless not have, liked so as to deep by consumers in general.The fried string string in Leshan is fashionable on both sides of the Changjiang River, is popular in national each
Ground, after the several years market cultivation, the batchs of fried string fan's customer base of urban formation in various regions.
Frying string string can dip in dry dish when eating, and present invention generally provides a kind of dry dip.
The content of the invention
It is an object of the invention to：The problem of existing for prior art, there is provided a kind of fresh fragrant mouthfeel, savory mellow, wind
Taste is unique, peppery without dry dry dip.
The purpose of the present invention is achieved through the following technical solutions：
A kind of dry dip, it is characterised in that mixed by following raw material：Paprika, cumin, Chinese prickly ash, chickens' extract, salt, monosodium glutamate,
Sugar, sesame, groundnut bran.
Preferably, mixed by the raw material of following parts by weight：Paprika：110 ~ 130, cumin：3 ~ 5, Chinese prickly ash：2 ~ 4, chicken
Essence 15 ~ 17, salt 7 ~ 9, monosodium glutamate 5 ~ 7, sugar 34 ~ 38, sesame 1 ~ 3, groundnut bran 2 ~ 5.
Preferably, mixed by the raw material of following parts by weight：Paprika：120, cumin：4, Chinese prickly ash：3, chickens' extract：16,
Salt：8, monosodium glutamate：6, sugar：36, sesame：2, groundnut bran：4.
Preferably, mixed by the raw material of following parts by weight：600 grams of paprika, 20 grams of cumin, 15 grams of Chinese prickly ash, chickens' extract
80 grams, 40 grams of salt, 30 grams of monosodium glutamate, 180 grams of sugar, 10 grams of sesame, 20 grams of groundnut bran.
Preferably, in addition to the raw materials of following parts by weight mixes：Tsaoko：3 ~ 4 parts, radix glycyrrhizae：5 ~ 7 parts, cassia bark：1~3
Part, it is anistree：1 ~ 2 part, fennel seeds：1 ~ 2 part.
Compared with prior art, the present invention has a fresh fragrant mouthfeel, savory mellow, unique flavor, peppery without dry, while this hair
Bright suitable for people of all ages, the fresh perfume (or spice) of mouthfeel is with health role to stomach, is eaten for a long time and has no side effect to body.
Embodiment
With specific embodiment, the present invention is described in detail below.
Embodiment 1
The present invention provides a kind of dry dip, and available for frying string string, marinated food, it is mixed by following raw material：Paprika,
Cumin, Chinese prickly ash, chickens' extract, salt, monosodium glutamate, sugar, sesame, groundnut bran.The weight part ratio of each raw material is：Paprika：110 ~ 130, cumin：
3 ~ 5, Chinese prickly ash：2 ~ 4, chickens' extract：15 ~ 17, salt：7 ~ 9, monosodium glutamate：5 ~ 7, sugar：34 ~ 38, sesame：1 ~ 3, groundnut bran：2~5.
Entirely dry dip has fresh fragrant mouthfeel, savory mellow, unique flavor, while reduces greasy feeling and fishy smell.
The present invention is when making, such as：600 grams of paprika, 20 grams of cumin, 15 grams of Chinese prickly ash, 80 grams of chickens' extract, 40 grams of salt, monosodium glutamate
30 grams, 180 grams of sugar, 10 grams of sesame, 20 grams of groundnut bran.
Embodiment 2
The present invention provides a kind of dry dip, and available for frying string string, marinated food, it is mixed by following raw material：Paprika,
Cumin, Chinese prickly ash, chickens' extract, salt, monosodium glutamate, sugar, sesame, groundnut bran, grass, radix glycyrrhizae, cassia bark, anise and fennel seeds.The weight of each raw material
Part ratio is：Paprika：110 ~ 130, cumin：3 ~ 5, Chinese prickly ash：2 ~ 4, chickens' extract：15 ~ 17, salt：7 ~ 9, monosodium glutamate：5 ~ 7, sugar：34 ~ 38,
Sesame：1 ~ 3, groundnut bran：2 ~ 5, tsaoko：3 ~ 4 parts, radix glycyrrhizae：5 ~ 7 parts, cassia bark：It is 1 ~ 3 part, anistree：1 ~ 2 part, fennel seeds：1 ~ 2 part.
Entirely dry dip has a fresh fragrant mouthfeel, savory mellow, unique flavor, peppery without dry, at the same reduce greasy feeling and
Fishy smell.
The present invention is when making, such as：600 grams of paprika, 20 grams of cumin, 15 grams of Chinese prickly ash, 80 grams of chickens' extract, 40 grams of salt, monosodium glutamate
30 grams, 180 grams of sugar, 10 grams of sesame, 20 grams of groundnut bran, tsaoko：15g, radix glycyrrhizae：30g, cassia bark：10g, it is anistree：7g, fennel seeds：
6g。
Embodiment 3
The present invention provides a kind of dry dip, and available for frying string string, marinated food, it is mixed by following raw material：Paprika,
Cumin, Chinese prickly ash, chickens' extract, salt, monosodium glutamate, sugar, sesame, groundnut bran, grass, radix glycyrrhizae, cassia bark, anise and fennel seeds.The weight of each raw material
Part ratio is：Paprika：110 ~ 130, cumin：3 ~ 5, Chinese prickly ash：2 ~ 4, chickens' extract：15 ~ 17, salt：7 ~ 9, monosodium glutamate：5 ~ 7, sugar：34 ~ 38,
Sesame：1 ~ 3, groundnut bran：2 ~ 5, tsaoko：3 ~ 4 parts, radix glycyrrhizae：5 ~ 7 parts, cassia bark：It is 1 ~ 3 part, anistree：1 ~ 2 part, fennel seeds：1 ~ 2 part.
Entirely dry dip has a fresh fragrant mouthfeel, savory mellow, unique flavor, peppery without dry, at the same reduce greasy feeling and
Fishy smell.
The present invention is when making, such as：550 grams of paprika, 15 grams of cumin, 10 grams of Chinese prickly ash, 75 grams of chickens' extract, 35 grams of salt, monosodium glutamate
25 grams, 170 grams of sugar, 5 grams of sesame, 10 grams of groundnut bran, tsaoko：15g, radix glycyrrhizae：25g, cassia bark：5g, it is anistree：5g, fennel seeds：5g.
Embodiment 4
The present invention provides a kind of dry dip, and available for frying string string, marinated food, it is mixed by following raw material：Paprika,
Cumin, Chinese prickly ash, chickens' extract, salt, monosodium glutamate, sugar, sesame, groundnut bran, grass, radix glycyrrhizae, cassia bark, anise and fennel seeds.The weight of each raw material
Part ratio is：Paprika：110 ~ 130, cumin：3 ~ 5, Chinese prickly ash：2 ~ 4, chickens' extract：15 ~ 17, salt：7 ~ 9, monosodium glutamate：5 ~ 7, sugar：34 ~ 38,
Sesame：1 ~ 3, groundnut bran：2 ~ 5, tsaoko：3 ~ 4 parts, radix glycyrrhizae：5 ~ 7 parts, cassia bark：It is 1 ~ 3 part, anistree：1 ~ 2 part, fennel seeds：1 ~ 2 part.
Entirely dry dip has a fresh fragrant mouthfeel, savory mellow, unique flavor, peppery without dry, at the same reduce greasy feeling and
Fishy smell.
The present invention is when making, such as：650 grams of paprika, 25 grams of cumin, 20 grams of Chinese prickly ash, 85 grams of chickens' extract, 45 grams of salt, monosodium glutamate
35 grams, 190 grams of sugar, 15 grams of sesame, 25 grams of groundnut bran, tsaoko：20g, radix glycyrrhizae：35g, cassia bark：15g, it is anistree：10g, fennel seeds：
10g。
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, it is noted that all
All any modification, equivalent and improvement made within the spirit and principles in the present invention etc., it should be included in the guarantor of the present invention
Within the scope of shield.
Claims (5)
1. a kind of dry dip, it is characterised in that mixed by following raw material：Paprika, cumin, Chinese prickly ash, chickens' extract, salt, monosodium glutamate,
Sugar, sesame, groundnut bran.
2. a kind of dry dip according to claim 1, it is characterised in that mixed by the raw material of following parts by weight：It is peppery
Green pepper face：110 ~ 130, cumin：3 ~ 5, Chinese prickly ash：2 ~ 4, chickens' extract 15 ~ 17, salt 7 ~ 9, monosodium glutamate 5 ~ 7, sugar 34 ~ 38, sesame 1 ~ 3, groundnut bran
2~5。
3. a kind of dry dip according to claim 2, it is characterised in that mixed by the raw material of following parts by weight：It is peppery
Green pepper face：120, cumin：4, Chinese prickly ash：3, chickens' extract：16, salt：8, monosodium glutamate：6, sugar：36, sesame：2, groundnut bran：4.
4. a kind of dry dip according to claim 2, it is characterised in that mixed by the raw material of following parts by weight：It is peppery
600 grams of green pepper face, 20 grams of cumin, 15 grams of Chinese prickly ash, 80 grams of chickens' extract, 40 grams of salt, 30 grams of monosodium glutamate, 180 grams of sugar, 10 grams of sesame, groundnut bran
20 grams.
A kind of 5. dry dip according to claim 2, it is characterised in that also including following parts by weight raw material mixing and
Into：Tsaoko：3 ~ 4 parts, radix glycyrrhizae：5 ~ 7 parts, cassia bark：It is 1 ~ 3 part, anistree：1 ~ 2 part, fennel seeds：1 ~ 2 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711062546.XA CN107751933A (en) | 2017-11-02 | 2017-11-02 | A kind of dry dip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711062546.XA CN107751933A (en) | 2017-11-02 | 2017-11-02 | A kind of dry dip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751933A true CN107751933A (en) | 2018-03-06 |
Family
ID=61272987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711062546.XA Pending CN107751933A (en) | 2017-11-02 | 2017-11-02 | A kind of dry dip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751933A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584064A (en) * | 2019-10-18 | 2019-12-20 | 兰溪市奇点工业设计有限公司 | Barbecue condiment sauce and preparation method thereof |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130076091A (en) * | 2011-12-28 | 2013-07-08 | 한국식품연구원 | Spices comprising flavor component extracted from capsicum and method of making the same |
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
| CN103519110A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce |
| CN106473078A (en) * | 2016-08-31 | 2017-03-08 | 朱啟飞 | A kind of formula of chilli powder and preparation method thereof |
-
2017
- 2017-11-02 CN CN201711062546.XA patent/CN107751933A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130076091A (en) * | 2011-12-28 | 2013-07-08 | 한국식품연구원 | Spices comprising flavor component extracted from capsicum and method of making the same |
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
| CN103519110A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce |
| CN106473078A (en) * | 2016-08-31 | 2017-03-08 | 朱啟飞 | A kind of formula of chilli powder and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584064A (en) * | 2019-10-18 | 2019-12-20 | 兰溪市奇点工业设计有限公司 | Barbecue condiment sauce and preparation method thereof |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180306 |
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| RJ01 | Rejection of invention patent application after publication |