CN112401145A - Seasoning for manufacturing pot chicken and preparation method thereof - Google Patents
Seasoning for manufacturing pot chicken and preparation method thereof Download PDFInfo
- Publication number
- CN112401145A CN112401145A CN202011314573.3A CN202011314573A CN112401145A CN 112401145 A CN112401145 A CN 112401145A CN 202011314573 A CN202011314573 A CN 202011314573A CN 112401145 A CN112401145 A CN 112401145A
- Authority
- CN
- China
- Prior art keywords
- parts
- seasoning
- pepper
- cardamom
- fructus
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 16
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 16
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 16
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 16
- 241001127714 Amomum Species 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 13
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 235000019510 Long pepper Nutrition 0.000 claims abstract description 12
- 241000218378 Magnolia Species 0.000 claims abstract description 12
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 12
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 12
- 240000003455 Piper longum Species 0.000 claims abstract description 12
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 12
- 235000011477 liquorice Nutrition 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 11
- 240000007232 Illicium verum Species 0.000 claims abstract description 11
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 11
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 9
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 244000197580 Poria cocos Species 0.000 claims abstract description 8
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 8
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 8
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 8
- 241000159443 Myrcia Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 14
- 239000001702 nutmeg Substances 0.000 claims description 14
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- WEFHSZAZNMEWKJ-KEDVMYETSA-N (6Z,8E)-undeca-6,8,10-trien-2-one (6E,8E)-undeca-6,8,10-trien-2-one (6Z,8E)-undeca-6,8,10-trien-3-one (6E,8E)-undeca-6,8,10-trien-3-one (6Z,8E)-undeca-6,8,10-trien-4-one (6E,8E)-undeca-6,8,10-trien-4-one Chemical compound CCCC(=O)C\C=C\C=C\C=C.CCCC(=O)C\C=C/C=C/C=C.CCC(=O)CC\C=C\C=C\C=C.CCC(=O)CC\C=C/C=C/C=C.CC(=O)CCC\C=C\C=C\C=C.CC(=O)CCC\C=C/C=C/C=C WEFHSZAZNMEWKJ-KEDVMYETSA-N 0.000 claims description 4
- 241000116713 Ferula gummosa Species 0.000 claims description 4
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 239000004864 galbanum Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 241000372906 Vahlodea Species 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 3
- 241000606266 Nardostachys Species 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 10
- 241000510672 Cuminum Species 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000195955 Equisetum hyemale Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000208308 Coriandrum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 235000018791 Cymbopogon nardus Nutrition 0.000 description 1
- 244000166675 Cymbopogon nardus Species 0.000 description 1
- 241001506304 Kadsura japonica Species 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000010913 used oil Substances 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
Landscapes
- 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 seasoning for manufacturing pot chicken, which belongs to the technical field of food processing and is prepared from the following substances: star anise, cassia bark, tsaoko amomum fruit, myrcia, fennel fruit, long pepper, fructus amomi, liquorice, angelica dahurica, dried orange peel, clove, allspice, cardamom, amomum globosum loureiro, lysimachia sikokiana, cardamom, galangal, rhizoma kaempferiae, vanilla, magnolia flower, cumin, coriander seed, hawthorn, nardostachys root, kaikovia root, poria cocos, fructus aurantii, black pepper, hot pepper and salt. The seasoning has the characteristics of good taste, strong fragrance, rich flavor and the like, and can obviously improve the edible taste and value of the pot chicken.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a seasoning for manufacturing pot chicken and a preparation method thereof.
Background
At present, the meat snack foods are various in types, most of the meat snack foods are prepared by frying methods, which are not good for the health of people, the cost is high, and the used oil is difficult to treat. Dried meat food is mainly beef, pork-free meat and the like, but the meat quality is hard, so that the dried meat food is not suitable for the old and children. In addition, the jerky needs to be baked, the equipment cost is high, and the power consumption is large. The earthen bowl chicken is a favorite food for people, and is generally prepared and sold in professional restaurants due to the complex preparation process. At present, the bowl chicken leisure food rarely appears on the market, and the existing bowl chicken food has the problems of poor taste and the like. The mouthfeel of the pot chicken and the like mainly depend on the use of seasonings, and the pot chicken in the market has common seasonings and poor eating effect, so that a higher-quality seasoning is urgently needed.
Disclosure of Invention
The invention aims to provide a seasoning for manufacturing pot-bowl chicken and a preparation method thereof.
The technical purpose of the invention is realized by the following technical scheme:
a seasoning for preparing a pot chicken is prepared from the following substances in parts by weight:
10-45 parts of star anise, 9-30 parts of cassia bark, 3.6-15 parts of tsaoko amomum fruit, 6-30 parts of myrcia, 6-30 parts of fennel, 1.5-6 parts of long pepper, 6-30 parts of fructus amomi, 9-25 parts of liquorice, 6-30 parts of radix angelicae, 3.6-15 parts of dried orange peel, 3.6-15 parts of clove, 1.5-6 parts of allspice, 3.6-15 parts of cardamom, 9-25 parts of lysimachia sikokiana, 6-30 parts of nutmeg, 3.6-15 parts of galangal, 6-30 parts of rhizoma kaempferiae, 1.5-6 parts of vanilla, 10-45 parts of lysimachia foenum-graecum hance, 3.6-15 parts of magnolia flower, 9-25 parts of cumin, 1.5-6 parts of coriander seed, 6-30 parts of hawthorn, 1.5-6 parts of licorice, 1.5-6 parts of kaempferia, 1.5-6 parts of fructus aurantii, 3.6-15 parts of black pepper, and 3.95-15 parts of salt.
Preferably, the food is prepared from the following substances in parts by weight:
22 parts of star anise, 20 parts of cassia bark, 9 parts of tsaoko amomum fruit, 18 parts of bay leaves, 18 parts of common fennel, 3.5 parts of long pepper, 18 parts of fructus amomi, 17 parts of liquorice, 18 parts of angelica dahurica, 9 parts of dried orange peel, 9 parts of clove, 3.5 parts of allspice, 9 parts of cardamom, 9 parts of nutmeg, 17 parts of lysimachia sikokiana, 18 parts of nutmeg, 9 parts of galangal, 18 parts of rhizoma kaempferiae, 3.5 parts of fragrant hair grass, 22 parts of lysimachia foenum-graecum, 9 parts of magnolia flower, 17 parts of cumin, 3.5 parts of coriander seed, 18 parts of hawthorn, 3.5 parts of galbanum, 3.5 parts of fructus kouae, 17 parts of poria cocos, 9 parts of fructus aurantii, 3.5 parts of black pepper, 9 parts of hot pepper.
A preparation method of a seasoning for preparing a pot chicken comprises the following steps:
(1) weighing the following substances in parts by weight: 10-45 parts of star anise, 9-30 parts of cassia bark, 3.6-15 parts of tsaoko amomum fruit, 6-30 parts of myrcia, 6-30 parts of fennel, 1.5-6 parts of long pepper, 6-30 parts of fructus amomi, 9-25 parts of liquorice, 6-30 parts of radix angelicae, 3.6-15 parts of dried orange peel, 3.6-15 parts of clove, 1.5-6 parts of allspice, 3.6-15 parts of cardamom, 9-25 parts of lysimachia sikokiana, 6-30 parts of nutmeg, 3.6-15 parts of galangal, 6-30 parts of rhizoma kaempferiae, 1.5-6 parts of vanilla, 10-45 parts of lysimachia foenum-graecum hance, 3.6-15 parts of magnolia flower, 9-25 parts of cumin, 1.5-6 parts of coriander seed, 6-30 parts of hawthorn, 1.5-6 parts of licorice, 1.5-6 parts of kaempferia, 1.5-6 parts of fructus aurantii, 3.6 parts of black pepper, 3.6-15 parts of salt and 3.95-15 parts of fructus aurantii;
(2) mixing all the components weighed in the step (1), grinding into powder, and packaging with gauze into bags.
Further, the particle size of the milled powder in the step (2) is 200 meshes.
Compared with the prior art, the invention has the following advantages:
the invention discloses a seasoning for pot chicken, which is prepared by mixing aniseed, cassia bark, tsaoko amomum fruit, bay leaves, fennel, long pepper, amomum fruit, liquorice, angelica dahurica, dried orange peel, clove, allspice, cardamom, amomum cardamomum, vanilla, nutmeg, galangal, rhizoma kaempferiae, common scouring rush herb, lysimachia foenum-graecum, biond magnolia flower, cumin, coriander seed, hawthorn, galbanum, kadsura root, kakko, tuckahoe, bitter orange, black pepper, hot pepper and salt. In addition, the method has reasonable step collocation and is easy to popularize and apply.
Detailed Description
Example 1
A seasoning for preparing a pot chicken is prepared from the following substances in parts by weight:
10 parts of star anise, 9 parts of cassia bark, 3.6 parts of tsaoko cardamom, 6 parts of myrcia, 6 parts of fennel, 1.5 parts of piper longum, 6 parts of fructus amomi, 9 parts of liquorice, 6 parts of angelica dahurica, 3.6 parts of dried orange peel, 3.6 parts of clove, 1.5 parts of allspice, 3.6 parts of cardamom, 3.6 parts of fructus amomi globosi, 9 parts of lysimachia sikokiana, 6 parts of nutmeg, 3.6 parts of fructus galangal, 3.6 parts of rhizoma kaempferiae, 1.5 parts of ramuli sempervirens, 10 parts of vanilla, 3.6 parts of magnolia flower, 9 parts of cumin, 1.5 parts of coriander seeds, 6 parts of hawthorn, 1.5 parts of nard, 1.5 parts of kakko, 9 parts of poria cocos, 3.6 parts of fructus aurantii, 1.5 parts of black pepper, 3.6 parts of pepper, 3.
Example 2
A seasoning for preparing a pot chicken is prepared from the following substances in parts by weight:
22 parts of star anise, 20 parts of cassia bark, 9 parts of tsaoko amomum fruit, 18 parts of bay leaves, 18 parts of common fennel, 3.5 parts of long pepper, 18 parts of fructus amomi, 17 parts of liquorice, 18 parts of angelica dahurica, 9 parts of dried orange peel, 9 parts of clove, 3.5 parts of allspice, 9 parts of cardamom, 9 parts of nutmeg, 17 parts of lysimachia sikokiana, 18 parts of nutmeg, 9 parts of galangal, 18 parts of rhizoma kaempferiae, 3.5 parts of fragrant hair grass, 22 parts of lysimachia foenum-graecum, 9 parts of magnolia flower, 17 parts of cumin, 3.5 parts of coriander seed, 18 parts of hawthorn, 3.5 parts of galbanum, 3.5 parts of fructus kouae, 17 parts of poria cocos, 9 parts of fructus aurantii, 3.5 parts of black pepper, 9 parts of hot pepper.
Example 3
A seasoning for preparing a pot chicken is prepared from the following substances in parts by weight:
45 parts of star anise, 30 parts of cassia bark, 15 parts of tsaoko amomum fruit, 30 parts of bay leaves, 30 parts of common fennel, 6 parts of long pepper, 30 parts of fructus amomi, 25 parts of liquorice, 30 parts of angelica dahurica, 15 parts of dried orange peel, 15 parts of clove, 6 parts of allspice, 15 parts of cardamom, 15 parts of nutmeg, 25 parts of lysimachia sikokiana, 30 parts of nutmeg, 15 parts of galangal, 30 parts of rhizoma kaempferiae, 6 parts of common scouring rush herb, 45 parts of lysimachia foenum-graecum, 15 parts of biond magnolia flower, 25 parts of cumin, 6 parts of coriander seed, 30 parts of hawthorn, 6 parts of nard grass, 6 parts of kakokia galangal rhizome, 25 parts of poria cocos, 15 parts of fructus aurantii, 6 parts of black pepper, 15 parts of pepper.
A preparation method of a seasoning for preparing a pot chicken comprises the following steps:
(1) weighing the following components in parts by weight: star anise, cassia bark, tsaoko amomum fruit, myrcia, fennel fruit, long pepper, fructus amomi, liquorice, angelica dahurica, dried orange peel, clove, allspice, cardamom, amomum globosum loureiro, lysimachia sikokiana, cardamom, galangal, rhizoma kaempferiae, vanilla, magnolia flower, cumin, coriander seed, hawthorn, nardostachys root, poria cocos, fructus aurantii, black pepper, hot pepper and salt;
(2) mixing all the components weighed in the step (1) together, grinding the mixture into powder, and packaging the powder into bags by using gauze; the particle size of the milled powder is 200 meshes.
The flavoring agent can be prepared by grinding into powder, decocting with clear water, and concentrating to obtain juice.
In actual use, the seasoning is firstly mixed with clean water, heated and boiled, then the meat such as the chicken in the bowl and the like or the food such as the vegetables and the like are strung by using edible bamboo sticks or are directly added into the bamboo sticks, the bamboo sticks are taken out after being cooked, then the processed food such as the meat such as the chicken in the bowl and the like or the food such as the vegetables and the like are immersed into the existing seasoning for the chicken in the bowl, and the food can be eaten after being uniformly stirred and taken out.
The seasoning can be used for pretreating the pot chicken food material, plays a role in removing fishy smell and enhancing flavor, and improves the edible taste and nutritive value of the pot chicken.
Claims (4)
1. A seasoning for preparing a pot chicken is characterized by being prepared from the following substances in parts by weight:
10-45 parts of star anise, 9-30 parts of cassia bark, 3.6-15 parts of tsaoko amomum fruit, 6-30 parts of myrcia, 6-30 parts of fennel, 1.5-6 parts of long pepper, 6-30 parts of fructus amomi, 9-25 parts of liquorice, 6-30 parts of radix angelicae, 3.6-15 parts of dried orange peel, 3.6-15 parts of clove, 1.5-6 parts of allspice, 3.6-15 parts of cardamom, 9-25 parts of lysimachia sikokiana, 6-30 parts of nutmeg, 3.6-15 parts of galangal, 6-30 parts of rhizoma kaempferiae, 1.5-6 parts of vanilla, 10-45 parts of lysimachia foenum-graecum hance, 3.6-15 parts of magnolia flower, 9-25 parts of cumin, 1.5-6 parts of coriander seed, 6-30 parts of hawthorn, 1.5-6 parts of licorice, 1.5-6 parts of kaempferia, 1.5-6 parts of fructus aurantii, 3.6-15 parts of black pepper, and 3.95-15 parts of salt.
2. The seasoning for pot-bowl chicken as claimed in claim 1, which is prepared from the following materials in parts by weight:
22 parts of star anise, 20 parts of cassia bark, 9 parts of tsaoko amomum fruit, 18 parts of bay leaves, 18 parts of common fennel, 3.5 parts of long pepper, 18 parts of fructus amomi, 17 parts of liquorice, 18 parts of angelica dahurica, 9 parts of dried orange peel, 9 parts of clove, 3.5 parts of allspice, 9 parts of cardamom, 9 parts of nutmeg, 17 parts of lysimachia sikokiana, 18 parts of nutmeg, 9 parts of galangal, 18 parts of rhizoma kaempferiae, 3.5 parts of fragrant hair grass, 22 parts of lysimachia foenum-graecum, 9 parts of magnolia flower, 17 parts of cumin, 3.5 parts of coriander seed, 18 parts of hawthorn, 3.5 parts of galbanum, 3.5 parts of fructus kouae, 17 parts of poria cocos, 9 parts of fructus aurantii, 3.5 parts of black pepper, 9 parts of hot pepper.
3. A preparation method of a seasoning for preparing a pot chicken is characterized by comprising the following steps:
(1) weighing the following substances in parts by weight: 10-45 parts of star anise, 9-30 parts of cassia bark, 3.6-15 parts of tsaoko amomum fruit, 6-30 parts of myrcia, 6-30 parts of fennel, 1.5-6 parts of long pepper, 6-30 parts of fructus amomi, 9-25 parts of liquorice, 6-30 parts of radix angelicae, 3.6-15 parts of dried orange peel, 3.6-15 parts of clove, 1.5-6 parts of allspice, 3.6-15 parts of cardamom, 9-25 parts of lysimachia sikokiana, 6-30 parts of nutmeg, 3.6-15 parts of galangal, 6-30 parts of rhizoma kaempferiae, 1.5-6 parts of vanilla, 10-45 parts of lysimachia foenum-graecum hance, 3.6-15 parts of magnolia flower, 9-25 parts of cumin, 1.5-6 parts of coriander seed, 6-30 parts of hawthorn, 1.5-6 parts of licorice, 1.5-6 parts of kaempferia, 1.5-6 parts of fructus aurantii, 3.6 parts of black pepper, 3.6-15 parts of salt and 3.95-15 parts of fructus aurantii;
(2) mixing all the components weighed in the step (1), grinding into powder, and packaging with gauze into bags.
4. The method of claim 3, wherein the milled powder of step (2) has a particle size of 200 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011314573.3A CN112401145A (en) | 2020-11-20 | 2020-11-20 | Seasoning for manufacturing pot chicken and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011314573.3A CN112401145A (en) | 2020-11-20 | 2020-11-20 | Seasoning for manufacturing pot chicken and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112401145A true CN112401145A (en) | 2021-02-26 |
Family
ID=74778235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011314573.3A Pending CN112401145A (en) | 2020-11-20 | 2020-11-20 | Seasoning for manufacturing pot chicken and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112401145A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158695A (en) * | 2021-12-16 | 2022-03-11 | 王海松 | Ingredient for roast chicken and roast chicken prepared by same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987428A (en) * | 2012-11-23 | 2013-03-27 | 洪雅县幺麻子食品有限公司 | Method for manufacturing Benben chicken leisure food |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
| CN103284112A (en) * | 2013-06-04 | 2013-09-11 | 徐振东 | Seasoner |
| CN107912716A (en) * | 2017-10-18 | 2018-04-17 | 成都食为天科技有限公司 | A kind of convenient and instant type Benben chicken and preparation method thereof |
-
2020
- 2020-11-20 CN CN202011314573.3A patent/CN112401145A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987428A (en) * | 2012-11-23 | 2013-03-27 | 洪雅县幺麻子食品有限公司 | Method for manufacturing Benben chicken leisure food |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
| CN103284112A (en) * | 2013-06-04 | 2013-09-11 | 徐振东 | Seasoner |
| CN107912716A (en) * | 2017-10-18 | 2018-04-17 | 成都食为天科技有限公司 | A kind of convenient and instant type Benben chicken and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158695A (en) * | 2021-12-16 | 2022-03-11 | 王海松 | Ingredient for roast chicken and roast chicken prepared by same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652975A (en) | Mutton shashlik with tea fragrance and preparation method thereof | |
| CN102342472B (en) | Five-spice powder and preparation method thereof | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN104305294A (en) | Roast duck with mint cooling and refreshing fragrance and preparation method thereof | |
| CN103444884A (en) | Pickled pepper and lemon flavored dried bean curd and preparation method thereof | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| KR101923863B1 (en) | Method for manufacturing roasted boiled chicken having rich meat juice and roasted boiled chicken manufactured by the same | |
| CN104366243A (en) | Beer and shrimp meat steamed stuffed bun and preparation method thereof | |
| CN1132038A (en) | Flavouring for cooking meat foodstuff and its prodn. method | |
| CN112401145A (en) | Seasoning for manufacturing pot chicken and preparation method thereof | |
| CN107334122A (en) | One kind is instant to brew pepper and chili soup | |
| CN106722730A (en) | A kind of river sesame oil halogen | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| KR20100068668A (en) | Cooking sauce and method for making the sauce able to be added to cooking of meat or fish | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN101194727A (en) | Method for preparing griddle cooked duck heads chafing dish | |
| CN104336646A (en) | Sweet and peppery nutritional winter jujube contained roast duck and preparation method thereof | |
| CN104106790A (en) | Seafood flavor thick broad-bean sauce and making method thereof | |
| CN104026615A (en) | Tea-flavor roast rabbit and preparation method thereof | |
| CN106616814A (en) | Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods | |
| CN107890076A (en) | A kind of fish meat paste and preparation method thereof | |
| CN113951490A (en) | Hotpot condiment and preparation method thereof | |
| CN113180225A (en) | Old chafing dish residue-free red oil and preparation method thereof | |
| CN112998234A (en) | Health-preserving hotpot condiment and preparation method thereof |
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: 20210226 |
|
| RJ01 | Rejection of invention patent application after publication |