CN108497433A - A kind of multi-purpose condiment and preparation method thereof - Google Patents
A kind of multi-purpose condiment and preparation method thereof Download PDFInfo
- Publication number
- CN108497433A CN108497433A CN201810217464.6A CN201810217464A CN108497433A CN 108497433 A CN108497433 A CN 108497433A CN 201810217464 A CN201810217464 A CN 201810217464A CN 108497433 A CN108497433 A CN 108497433A
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- China
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- parts
- condiment
- tsaoko
- basyleave
- pot
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Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of multi-purpose condiment, are made of the component of following parts by weight：20~30 parts of salt, 5~10 parts of cumin, 40~50 parts of cooking wine, 5~10 parts of tangerine peel powder, 5~15 parts of peppermint, 5~15 parts of sweet basil leaf, 2~5 parts of coriander seed, broken 5~10 parts of tsaoko, 2~5 parts of cassia bark, 10~15 parts of honey, 2~5 parts of basyleave, finish and foretells 5~10 parts, each component of the present invention is easily obtained, it prepares and is easy, not only it may be used as stewing in shallow water cooking material but also hot water being added as dip for meat, one formula is dual-purpose, the culinary art having great convenience for the user, the application fragrance is strong, and taste is different from the salty delicate flavour road that tradition stews in shallow water meat flavorings, the honey of addition, it is pure and fresh sweet that peppermint etc. so that taste is partial to, be conducive to increase the appetite of people, meet the public demand to cuisines.
Description
Technical field
The present invention relates to food seasoning fields, and in particular to a kind of multi-purpose condiment and preparation method thereof.
Background technology
It is a kind of common cooking to stew in shallow water meat, keeps meat change ripe by boiling and be equipped with dip to eat for people, traditional
Cook material and the dip for stewing in shallow water meat cooking need respectively individually to prepare, cannot be general, complex procedures, and taste mostly fresh is with salty
Main, type is relatively simple, and fragrance is thin, cannot trigger the appetite of people well, is less useful for body of the abundant people to cuisines
Sense is tested, can be used as cooking material and dip simultaneously and taste is different from salty fresh multi-purpose condiment it is therefore desirable to a kind of.
Invention content
For problems of the prior art, one of the objects of the present invention is to provide a kind of multi-purpose condiment, effectively
Solve problems of the prior art, the second object of the present invention is to provide a kind of preparation method of multi-purpose condiment.
To achieve the above object, the specific technical solution of the present invention is：
A kind of multi-purpose condiment, is made of the component of following parts by weight：20~30 parts of salt, 5~10 parts of cumin, cooking wine 40~
50 parts, 5~10 parts of tangerine peel powder, 5~15 parts of peppermint, 5~15 parts of sweet basil leaf, 2~5 parts of coriander seed, tsaoko be 5~10 parts broken, cassia bark 2
~5 parts, 10~15 parts of honey, 2~5 parts of basyleave, finish foretell 5~10 parts.
Preferably, the tangerine peel powder is smashed ground 30 mesh sieve to pieces for citrus chachiensis hortorum and is made.
Preferably, broken smashed to pieces for hay fruit of the tsaoko is made, and the broken grain size of tsaoko is 0.5~1.5mm.
Preferably, the basyleave is sweet tea basyleave.
A kind of preparation method of multi-purpose condiment, the preparation method include the following steps：
Step 1: choosing the peppermint, sweet basil leaf, coriander seed, basyleave that form is good, gives off a strong fragrance respectively by above-mentioned weight
And finish and foretell, pot is entered after mixing and makes drying popular, keeps pot temperature at 180~200 DEG C, makes 2~5min of drying popular, then put into fragrance
It is crushed in pulverizer, smashes it through 30 mesh sieve, screenings is material A；
Step 2: the salt, tangerine peel powder, cassia bark are put into pot by above-mentioned weight, keep pot temperature at 100~200 DEG C,
Stir-fry 2~3min, takes the dish out of the pot, then cools to room temperature, obtains material B；
Step 3: the material B is added in material A, stirs evenly at room temperature, obtain material C；
Step 4: tsaoko is broken, cumin, cooking wine, honey are added in the material C by above-mentioned weight, stirring is equal at room temperature
Even, feeding quantitative racking machine, which is fitted into packaging bag, to be sealed, and is obtained finished product and is mostly used condiment.
When meat cooking is stewed in shallow water in making, it is put into pot and stews in shallow water together with the ratio by multi-purpose condiment with the meat handled well in advance in 1: 5
15~30min is made, then takes multi-purpose condiment and 50 DEG C or less hot water is added into multi-purpose condiment and dip is made, the multi-purpose of dip is made
Condiment and the ratio of hot water being added thereto are 1: 10, take to stew in shallow water in pot and ripe meat are made to be equipped with dip edible.
It is the effect of each component in the present invention：
Cumin：Cumin has special fragrance, can be with deodorization, tranquilizing the mind, analgesic, promoting the circulation of qi, appetizing；
Tangerine peel powder：It is dried orange peel bitter, pungent, it is warm-natured, there are qi-regulating, invigorating the spleen, eliminating dampness, resolving sputum function；
Peppermint：Peppermint green gas fragrance, there is restoring consciouness of soothing the spirit, wind-dispelling heat-dissipating, orectic effect may also help in and disappear
Change；
Sweet basil leaf：Sweet basil leaf plays the role of dampness elimination, helps digestion, invigorates blood circulation, promoting the circulation of qi of detoxifying, and can also increase the mouthfeel of vegetable；
Coriander seed：Coriander seed has mild pungent perfume (or spice), and the soft sweet tea of fragrance fragrance, fragrance is stronger after frying；
Tsaoko：Tsaoko has drying damp and strengthening spleen, the function of eliminating phlegm preventing malaria as flavoring, to treating abdominal fullness and distention, gastric disorder causing nausea
Vomiting, the diseases such as dyspepsia malaria have preferable effect；
Cassia bark：Cassia bark contains volatile oil, and fragrant aroma, the raw meat solution that can dispel is greasy, makes us appetite and increases, cassia bark is added in cooking
Additionally aid prevention or delay with age caused by type-2 diabetes mellitus；
Honey：Honey can improve the ingredient of blood, promote heart and brain and blood vessel function, and honey, which is added, to provide sweet tea for cooking
The mouthfeel of honey, improves a poor appetite；
Basyleave：Basyleave has effects that row stomach qi-regulating, helps to alleviate the swollen abdominal pain of gastral cavity, wherein sweet tea basyleave smell is fragrant
Virtue is suitable as fragrance；
Finish and foretells：Finish and foretell fragrant taste, can disappear quiet internal grease, help to recycle, and have the effect of anti-corrosion, antibacterial, antidiarrheal, be added
Taste can also be neutralized in meat cooking, avoids stimulating.
The above-mentioned technical proposal of the present invention has the advantages that：
Each component of the present invention is easily obtained, and is prepared and is easy, and not only may be used as stewing in shallow water cooking material and hot water can be added and making for meat
For dip, a formula is dual-purpose, and the culinary art having great convenience for the user, the application fragrance is strong, and taste is different from tradition and stews in shallow water meat
The salty delicate flavour road of condiment, it is pure and fresh sweet that honey, peppermint of addition etc. make taste be partial to, and is conducive to the appetite for increasing people,
Meet the public demand to cuisines.
Specific implementation mode
The present invention is made a more thorough explanation below with embodiment.The present invention can be presented as a variety of different forms,
It should not be construed as limited to the exemplary embodiments described herein.
Embodiment 1
A kind of multi-purpose condiment, is made of the component of following parts by weight：20 parts of salt, 5 parts of cumin, 40 parts of cooking wine, tangerine peel powder 5
Part, 5 parts of peppermint, 5 parts of sweet basil leaf, 2 parts of coriander seed, tsaoko is 5 parts broken, 2 parts of cassia bark, 10 parts of honey, 2 parts of basyleave, finishes 5 parts of fore-telling, old
Skin powder is smashed ground 30 mesh sieve to pieces for citrus chachiensis hortorum and is made, and broken smashed to pieces for hay fruit of tsaoko is made, and the broken grain size of tsaoko is 0.5mm,
Basyleave is sweet tea basyleave.
Preparation method：Peppermint, sweet basil leaf, coriander seed, the bay that form is good, gives off a strong fragrance are chosen respectively by above-mentioned weight
Leaf and complete fore-telling, enter pot and make drying popular, keep pot temperature at 180 DEG C after mixing, make drying 2min popular, then put into spice grinder
Interior crushing smashes it through 30 mesh sieve, and screenings is material A；Salt, tangerine peel powder, cassia bark are put into pot by above-mentioned weight, kept
At 100 DEG C, stir-fry pot temperature 2min, takes the dish out of the pot, then cools to room temperature, obtains material B；Material B is added in material A, at room temperature
It stirs evenly, obtains material C；By above-mentioned weight, tsaoko is broken, cumin, cooking wine, honey are added in material C, and stirring is equal at room temperature
Even, feeding quantitative racking machine, which is fitted into packaging bag, to be sealed, and is obtained finished product and is mostly used condiment.
Embodiment 2
A kind of multi-purpose condiment, is made of the component of following parts by weight：30 parts of salt, 10 parts of cumin, 50 parts of cooking wine, tangerine peel powder
10 parts, 15 parts of peppermint, 15 parts of sweet basil leaf, 5 parts of coriander seed, tsaoko are 10 parts broken, 5 parts of cassia bark, 15 parts of honey, 5 parts of basyleave, finish and foretell
10 parts, tangerine peel powder is smashed ground 30 mesh sieve to pieces for citrus chachiensis hortorum and is made, and broken smashed to pieces for hay fruit of tsaoko is made, and the broken grain size of tsaoko is
1.5mm, basyleave are sweet tea basyleave.
Preparation method：Peppermint, sweet basil leaf, coriander seed, the bay that form is good, gives off a strong fragrance are chosen respectively by above-mentioned weight
Leaf and complete fore-telling, enter pot and make drying popular, keep pot temperature at 200 DEG C after mixing, make drying 5min popular, then put into spice grinder
Interior crushing smashes it through 30 mesh sieve, and screenings is material A；Salt, tangerine peel powder, cassia bark are put into pot by above-mentioned weight, kept
At 200 DEG C, stir-fry pot temperature 3min, takes the dish out of the pot, then cools to room temperature, obtains material B；Material B is added in material A, at room temperature
It stirs evenly, obtains material C；By above-mentioned weight, tsaoko is broken, cumin, cooking wine, honey are added in material C, and stirring is equal at room temperature
Even, feeding quantitative racking machine, which is fitted into packaging bag, to be sealed, and is obtained finished product and is mostly used condiment.
Embodiment 3
A kind of multi-purpose condiment, is made of the component of following parts by weight：25 parts of salt, 8 parts of cumin, 45 parts of cooking wine, tangerine peel powder 7
Part, 10 parts of peppermint, 10 parts of sweet basil leaf, 4 parts of coriander seed, tsaoko is 7 parts broken, 4 parts of cassia bark, 12 parts of honey, 3 parts of basyleave, finishes and foretells 8 parts,
Tangerine peel powder is smashed ground 30 mesh sieve to pieces for citrus chachiensis hortorum and is made, and broken smashed to pieces for hay fruit of tsaoko is made, and the broken grain size of tsaoko is 1mm,
Basyleave is sweet tea basyleave.
Preparation method：Peppermint, sweet basil leaf, coriander seed, the bay that form is good, gives off a strong fragrance are chosen respectively by above-mentioned weight
Leaf and complete fore-telling, enter pot and make drying popular, keep pot temperature at 190 DEG C after mixing, make drying 4min popular, then put into spice grinder
Interior crushing smashes it through 30 mesh sieve, and screenings is material A；Salt, tangerine peel powder, cassia bark are put into pot by above-mentioned weight, kept
At 170 DEG C, stir-fry pot temperature 2min, takes the dish out of the pot, then cools to room temperature, obtains material B；Material B is added in material A, at room temperature
It stirs evenly, obtains material C；By above-mentioned weight, tsaoko is broken, cumin, cooking wine, honey are added in material C, and stirring is equal at room temperature
Even, feeding quantitative racking machine, which is fitted into packaging bag, to be sealed, and is obtained finished product and is mostly used condiment.
Above-mentioned example is only intended to illustrate the present invention, and in addition to this, also there are many different embodiments, and these are implemented
Mode be all those skilled in the art after comprehension inventive concept it is also envisioned that therefore, will not enumerate herein.
Claims (5)
1. a kind of multi-purpose condiment, which is characterized in that be made of the component of following parts by weight：20~30 parts of salt, cumin 5~10
Part, 40~50 parts of cooking wine, 5~10 parts of tangerine peel powder, 5~15 parts of peppermint, 5~15 parts of sweet basil leaf, 2~5 parts of coriander seed, tsaoko broken 5
~10 parts, 2~5 parts of cassia bark, 10~15 parts of honey, 2~5 parts of basyleave, finish foretell 5~10 parts.
2. multi-purpose condiment as described in claim 1, which is characterized in that the tangerine peel powder is that citrus chachiensis hortorum smashs ground 30 mesh sieve to pieces
It is made.
3. multi-purpose condiment as described in claim 1, which is characterized in that broken smashed to pieces for hay fruit of the tsaoko is made, and tsaoko is broken
Grain size be 0.5~1.5mm.
4. multi-purpose condiment as described in claim 1, which is characterized in that the basyleave is sweet tea basyleave.
5. a kind of preparation method of the multi-purpose condiment as described in any in 1-4 such as claim, which is characterized in that including following step
Suddenly：
Step 1: by above-mentioned weight choose respectively form is good, gives off a strong fragrance peppermint, sweet basil leaf, coriander seed, basyleave and
Finish and foretell, pot is entered after mixing and makes drying popular, keeps pot temperature at 180~200 DEG C, makes 2~5min of drying popular, then puts into fragrance and crush
It is crushed in machine, smashes it through 30 mesh sieve, screenings is material A；
Step 2: the salt, tangerine peel powder, cassia bark are put into pot by above-mentioned weight, keep pot temperature at 100~200 DEG C, stir-frying
2~3min takes the dish out of the pot, and then cools to room temperature, and obtains material B；
Step 3: the material B is added in material A, stirs evenly at room temperature, obtain material C；
Step 4: tsaoko is broken, cumin, cooking wine, honey are added in the material C by above-mentioned weight, stir evenly, send at room temperature
Enter quantitative racking machine and be fitted into packaging bag to seal, obtains finished product and be mostly used condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810217464.6A CN108497433A (en) | 2018-03-16 | 2018-03-16 | A kind of multi-purpose condiment and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810217464.6A CN108497433A (en) | 2018-03-16 | 2018-03-16 | A kind of multi-purpose condiment and preparation method thereof |
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| CN108497433A true CN108497433A (en) | 2018-09-07 |
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| CN201810217464.6A Pending CN108497433A (en) | 2018-03-16 | 2018-03-16 | A kind of multi-purpose condiment and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480252A (en) * | 2018-11-30 | 2019-03-19 | 王来长 | It is a kind of with protection stomach and the fricassee condiment of aid digestion function and preparation method thereof |
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| CN102349640A (en) * | 2011-10-21 | 2012-02-15 | 韩轩宇 | Composite edible flavoring |
| CN103169053A (en) * | 2013-04-10 | 2013-06-26 | 河北又一家饮食服务有限责任公司 | Bittern cooking formula |
| CN105795431A (en) * | 2016-04-04 | 2016-07-27 | 马家庆 | Allspice and basil vinasse fish soak solution and preparation method |
| CN105831684A (en) * | 2016-04-04 | 2016-08-10 | 马家庆 | Cistanche deserticola Ma soaking fluid for wine-marinated fish and preparation method of cistanche deserticola Ma soaking fluid |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
| CN105918887A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Marinating process of healthy spiced beef with long shelf life and less nutrient loss |
| CN106260111A (en) * | 2015-06-03 | 2017-01-04 | 天津东方雷格工贸有限公司 | A kind of expelling summer-heat effect sesame blend oil |
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2018
- 2018-03-16 CN CN201810217464.6A patent/CN108497433A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349640A (en) * | 2011-10-21 | 2012-02-15 | 韩轩宇 | Composite edible flavoring |
| CN103169053A (en) * | 2013-04-10 | 2013-06-26 | 河北又一家饮食服务有限责任公司 | Bittern cooking formula |
| CN106260111A (en) * | 2015-06-03 | 2017-01-04 | 天津东方雷格工贸有限公司 | A kind of expelling summer-heat effect sesame blend oil |
| CN105795431A (en) * | 2016-04-04 | 2016-07-27 | 马家庆 | Allspice and basil vinasse fish soak solution and preparation method |
| CN105831684A (en) * | 2016-04-04 | 2016-08-10 | 马家庆 | Cistanche deserticola Ma soaking fluid for wine-marinated fish and preparation method of cistanche deserticola Ma soaking fluid |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
| CN105918887A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Marinating process of healthy spiced beef with long shelf life and less nutrient loss |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480252A (en) * | 2018-11-30 | 2019-03-19 | 王来长 | It is a kind of with protection stomach and the fricassee condiment of aid digestion function and preparation method thereof |
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Application publication date: 20180907 |