Patent ID: 8101229
Filing Date: 2012-01-24
Classification: A23L

Abstract:
1. A seasoning for cooking, comprising a mixture of the following spices in the following weight proportions on a raw material basis: fructus schisandrae chinensis 4-6% by weight, fructus lycii 2-4% by weight, lemon 0.5-1.5% by weight, white pepper 3-5% by weight, arillus longan 2-4% by weight, radix angelicae dahuricae 1.5-2.5% by weight, fructus foeniculi 2-4% by weight, rhizoma curcumae longae 2-4% by weight, coriander 0.5-1.5% by weight, semen trigonellae 2-4% by weight, pericarpium citri reticulatae 3-5% by weight, fructus piperis longi 1.5-2.5% by weight, cortex acanthopanacis 4-6% by weight, radix saussureae lappae 2-4% by weight, rhizoma chuanxiong 1.5-2.5% by weight, semen alpiniae katsumadai 2-4% by weight, galanga resurrectionlily rhizome 3-5% by weight, bay leaf 1.5-2.5% by weight, rhizoma alpiniae officinarum 4-6% by weight, fructus tsaoko 1.5-2.5% by weight, bulbus lilii 4-6% by weight, thyme 2-4% by weight, semen sojae praeparatum 1.5-2.5% by weight, flos caryophylli 2-4% by weight, myristica fragrans houttuyn 2-4% by weight, rhizoma zingiberis 4-6% by weight, fructus anisi stellati 0.5-1.5% by weight, cortex cinnamomi 2-4% by weight, fructus amomi 3-5% by weight, brassica alba boiss 2-4% by weight, pericarpium zanthoxyli 2-4% by weight, wherein the sum of all components is 100% by weight, and wherein the fructus anisi stellati is detoxified by stir-frying and an odor of the fructus tsaoko is removed by stir-frying.