CN1266641A - Composite flavouring - Google Patents
Composite flavouring Download PDFInfo
- Publication number
- CN1266641A CN1266641A CN99125342A CN99125342A CN1266641A CN 1266641 A CN1266641 A CN 1266641A CN 99125342 A CN99125342 A CN 99125342A CN 99125342 A CN99125342 A CN 99125342A CN 1266641 A CN1266641 A CN 1266641A
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- CN
- China
- Prior art keywords
- flavouring
- condiment
- modern
- composite
- composite flavouring
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- 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.)
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Abstract
A composite flavouring is prepared from classic flavouring for medicinal food (20-25%), traditional popular flavouring (35-40%) and nutritive modern flavouring (35-40%). It features medical, flavouring and tonic functions, no unwarted smell and low cost.
Description
The invention belongs to flavouring.
Existing flavouring is divided three classes:
The one, ancient typical herbal cuisine flavouring has pharmacological action and tonic effect, its shortcoming be the technology summer assorted, price is high, flavour of a drug are arranged.
The 2nd, traditional popular flavouring has the advantages that manufacture craft is simple, price is low, seasoning is remarkably productive, and its shortcoming is not have pharmacological action, lacks nutritive value.
The 3rd, modern auxotype flavouring has the multiple nutrients composition that needed by human body is wanted, and its seasoning effect is also more tasty, is fit to modern's taste.Its shortcoming is because of its Main Ingredients and Appearance is a chemicals, and long-term the use has certain negative interaction.
The objective of the invention is to develop a kind of composite flavouring of not only having brought into play the advantage of above-mentioned three kinds of flavouring but also having overcome its shortcoming.
Technical solution of the present invention is: composite flavouring was made up of (Gu), (biography) (showing), its proportioning is classic medical food condiment: traditional popular condiment: modern nutritious seasoning=(20～25%): (35～40%): (35～40%), wherein classic medical food condiment mainly contain nutmeg, Chinese cassia tree, fructus amomi, Amomum cardamomum, galangal, in one's early teens, mountain plum, fennel, the root of Dahurain angelica, rhizoma zingiberis etc., traditional popular condiment mainly contains Chinese prickly ash, aniseed, pepper, dried orange peel etc.; The high material of modern nutrition mainly contains carbonic acid nitrogen sodium, water-soluble starch, egg powder, vegetable protein, Sodium Inosinate, chicken meal, powdered beef, glucose, 1+G, iodizedsalt etc.
Advantage of the present invention;
1, has pharmacology, seasoning and effects such as nourishing, nutrition.
2, no raw meat, suffering, hardship, bad smell such as puckery;
3, technology is simple, price is low.
Following most preferred embodiment is arranged:
With classic medical food condiment and traditional popular condiment clean respectively, hyperthermia drying sterilization, development saccharogenesis end, by (Gu): (biography): the ratio mixing of (showing)=1: 2: 2, composite flavouring.This condiment can be widely used in and cook, explode, stew, boil, sauce, boil in water for a while, then dress with soy, vinegar, etc., cool, mix, pickles and various local delicacies, soup, pastries etc.
Claims (1)
- A kind of composite flavouring, it is characterized in that this composite flavouring is made up of the typical medical food condiment of Gu, traditional popular condiment, modern auxotype condiment, its proportioning is: classic type medical food condiment, traditional popular condiment, modern auxotype condiment=(20～25%): (35～40%): (35～40%).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99125342A CN1266641A (en) | 1999-12-14 | 1999-12-14 | Composite flavouring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99125342A CN1266641A (en) | 1999-12-14 | 1999-12-14 | Composite flavouring |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1266641A true CN1266641A (en) | 2000-09-20 |
Family
ID=5283877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99125342A Pending CN1266641A (en) | 1999-12-14 | 1999-12-14 | Composite flavouring |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1266641A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101683137A (en) * | 2009-07-30 | 2010-03-31 | 辛保山 | Seasoning with mellow meat-savor and rich nutrients |
| CN101455319B (en) * | 2007-12-14 | 2012-09-05 | 龚星慧 | Soup flavorings and production method thereof |
| CN103584052A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of eliminating cold dampness, relieving headache and harmonizing stomach |
-
1999
- 1999-12-14 CN CN99125342A patent/CN1266641A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455319B (en) * | 2007-12-14 | 2012-09-05 | 龚星慧 | Soup flavorings and production method thereof |
| CN101683137A (en) * | 2009-07-30 | 2010-03-31 | 辛保山 | Seasoning with mellow meat-savor and rich nutrients |
| CN103584052A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of eliminating cold dampness, relieving headache and harmonizing stomach |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |