CN106213429A - Flavouring material formula - Google Patents
Flavouring material formula Download PDFInfo
- Publication number
- CN106213429A CN106213429A CN201610598127.7A CN201610598127A CN106213429A CN 106213429 A CN106213429 A CN 106213429A CN 201610598127 A CN201610598127 A CN 201610598127A CN 106213429 A CN106213429 A CN 106213429A
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- China
- Prior art keywords
- fructus
- material formula
- flavouring material
- raw material
- flavouring
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of flavouring material formula, the raw material following by weight portion is constituted: Fructus Tsaoko 10～15, Pericarpium Citri Reticulatae 8～12, Fructus Foeniculi 8～12, Fructus Gardeniae 8～12, hazelnut kernel 18～32, Semen pini koraiensis 20～28, five spice powder 6～8, Radix orixae japonicae 5～7, wheat shell 10～12, rice hulls 10～12, dry seaweed 15～22.The invention have the advantages that the dish meat so that making is tender delicious, vegetable colour is attractive in appearance, and tasty soon, in good taste.
Description
Technical field
The present invention relates to flavoring agent technical field, especially a kind of flavouring material formula.
Background technology
In diet, the use of flavoring agent is the most universal, and people, when cooking, can add flavoring agent,
So that the dish worked it out is in good taste.Widely used vegetal food seasoning is generally main by Pericarpium Zanthoxyli, Fructus Anisi Stellati, Fructus Piperis etc.
The raw material cooperation of body forms, such as the mixed type flavoring agent sold on market has " SHISANXIANG ", " 18 taste " etc., although have certain
Seasoning, but lack fragrance, thus can't reach in the adjustment of some dish or the food taste of band filling anticipation
Effect, and the flavoring agent of powder for dish taste allotment time, its fragrance is not easily dissolved release, especially do cold and dressed with sauce
During the short dish of the cooking times such as dish, soup dish, filling dish, all the more so.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, propose a kind of flavouring material formula, composition is rationally, easy to use.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme: a kind of flavouring material formula, as follows by weight portion
Raw material constitute: Fructus Tsaoko 10～15, Pericarpium Citri Reticulatae 8～12, Fructus Foeniculi 8～12, Fructus Gardeniae 8～12, hazelnut kernel 18～32, Semen pini koraiensis 20～
28, five spice powder 6～8, Radix orixae japonicae 5～7, wheat shell 10～12, rice hulls 10～12, dry seaweed 15～22.
Further, Fructus Tsaoko 12, Pericarpium Citri Reticulatae 9, Fructus Foeniculi 10, Fructus Gardeniae 10, hazelnut kernel 20, Semen pini koraiensis 24, five spice powder 7, Radix orixae japonicae
6, wheat shell 11, rice hulls 11, dry seaweed 18.
A kind of flavouring material formula using method, in proportion by each raw material blending, grinds, as described in every 1000g food materials add 50g
Flavouring material formula.
Compared with prior art, the invention have the advantages that the dish meat so that making is tender delicious, vegetable colour is beautiful
See, and tasty soon, 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 flavouring material formula, the raw material following by weight portion is constituted: Fructus Tsaoko 12, Pericarpium Citri Reticulatae 9, Fructus Foeniculi 10, Fructus Gardeniae 10, hazelnut kernel 20,
Semen pini koraiensis 24, five spice powder 7, Radix orixae japonicae 6, wheat shell 11, rice hulls 11, dry seaweed 18.
Above-mentioned raw materials is mixed in proportion, is milled to powder, can carry out packed, add this flavoring agent 50g by every 1000g food materials,
Fry to stew and cook.
Embodiment 2
A kind of flavouring material formula, the raw material following by weight portion is constituted: Fructus Tsaoko 10, Pericarpium Citri Reticulatae 12, Fructus Foeniculi 8, Fructus Gardeniae 12, hazelnut kernel 18,
Semen pini koraiensis 28, five spice powder 6, Radix orixae japonicae 7, wheat shell 10, rice hulls 12, dry seaweed 15.
Above-mentioned raw materials is mixed in proportion, is milled to powder, can carry out packed, add this flavoring agent 50g by every 1000g food materials,
Fry to stew and cook.
Embodiment 3
A kind of flavouring material formula, the raw material following by weight portion is constituted: Fructus Tsaoko 15, Pericarpium Citri Reticulatae 8, Fructus Foeniculi 12, Fructus Gardeniae 8, hazelnut kernel 32, pine
Sub-core 20, five spice powder 8, Radix orixae japonicae 5, wheat shell 12, rice hulls 10, dry seaweed 22.
Above-mentioned raw materials is mixed in proportion, is milled to powder, can carry out packed, add this flavoring agent 50g by every 1000g food materials,
Fry to stew and cook.
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 flavouring material formula, it is characterised in that: the raw material following by weight portion is constituted: Fructus Tsaoko 10～15, Pericarpium Citri Reticulatae 8～12, fennel
Fragrant 8～12, Fructus Gardeniae 8～12, hazelnut kernel 18～32, Semen pini koraiensis 20～28, five spice powder 6～8, Radix orixae japonicae 5～7, wheat shell 10～
12, rice hulls 10～12, dry seaweed 15～22.
2. flavouring material formula as claimed in claim 1, it is characterised in that: the weight ratio of each raw material is: Fructus Tsaoko 12, Pericarpium Citri Reticulatae 9, Fructus Foeniculi
10, Fructus Gardeniae 10, hazelnut kernel 20, Semen pini koraiensis 24, five spice powder 7, Radix orixae japonicae 6, wheat shell 11, rice hulls 11, dry seaweed 18.
3. flavouring material formula using method as claimed in claim 1 or 2, it is characterised in that: in proportion by each raw material blending, grind,
Flavouring material formula as described in every 1000g food materials add 50g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598127.7A CN106213429A (en) | 2016-07-27 | 2016-07-27 | Flavouring material formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598127.7A CN106213429A (en) | 2016-07-27 | 2016-07-27 | Flavouring material formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213429A true CN106213429A (en) | 2016-12-14 |
Family
ID=57534732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610598127.7A Pending CN106213429A (en) | 2016-07-27 | 2016-07-27 | Flavouring material formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213429A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114751A (en) * | 2017-05-24 | 2017-09-01 | 杨香花 | A kind of fragrance formulations |
| CN107581569A (en) * | 2017-09-19 | 2018-01-16 | 海门臻凯工业设计有限公司 | Spices and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561817A (en) * | 2004-04-07 | 2005-01-12 | 弓秀珍 | Food seasoning and its processing method |
| CN101253999A (en) * | 2007-09-05 | 2008-09-03 | 周燕飞 | Prescription of toasted chicken wings and preparing process thereof |
| CN102440366A (en) * | 2010-10-13 | 2012-05-09 | 彭武良 | Flavoring for stuffing mixing |
| CN104489581A (en) * | 2014-11-28 | 2015-04-08 | 天津市利民调料有限公司 | Convenient bouilli seasoning and preparation method thereof |
| CN105249389A (en) * | 2015-09-07 | 2016-01-20 | 杜男男 | Shimen lobster serect seasoning packet formula |
-
2016
- 2016-07-27 CN CN201610598127.7A patent/CN106213429A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561817A (en) * | 2004-04-07 | 2005-01-12 | 弓秀珍 | Food seasoning and its processing method |
| CN101253999A (en) * | 2007-09-05 | 2008-09-03 | 周燕飞 | Prescription of toasted chicken wings and preparing process thereof |
| CN102440366A (en) * | 2010-10-13 | 2012-05-09 | 彭武良 | Flavoring for stuffing mixing |
| CN104489581A (en) * | 2014-11-28 | 2015-04-08 | 天津市利民调料有限公司 | Convenient bouilli seasoning and preparation method thereof |
| CN105249389A (en) * | 2015-09-07 | 2016-01-20 | 杜男男 | Shimen lobster serect seasoning packet formula |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114751A (en) * | 2017-05-24 | 2017-09-01 | 杨香花 | A kind of fragrance formulations |
| CN107581569A (en) * | 2017-09-19 | 2018-01-16 | 海门臻凯工业设计有限公司 | Spices and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20161214 |
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| RJ01 | Rejection of invention patent application after publication |