Method for preparing sauer eingelegtes gemuese spice

一种泡菜香料的制备方法

  • Inventors: WANG KEQUAN
  • Assignees: 王可权
  • Publication Date: March 03, 2010
  • Publication Number: CN-101658284-A

Abstract

The invention discloses a method for preparing sauer eingelegtes gemuese spice. The sauer eingelegtes gemuese spice is prepared from the following raw materials by mass: 100 grams of saline water, 0.1gram of star anise, 0.2 gram of wild pepper, 1 gram of mushroom and 0.1 gram of lysimachia sikokiana. The sauer eingelegtes gemuese spice prepared by the method has the unique effects of increasing fragrance, eliminating odors and eliminating fishy smell in a sauer eingelegtes gemuese processing process.
一种泡菜香料的制备方法,是由下列原料按重量比制成:盐水100克、八角0.1克、花椒0.2克、白菌1克、排草0.1克。用本方法制备的泡菜香料,在泡菜加工过程中起着增香味、除异味、去腥味的独特功效。

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