| 摘要 |
A seasoning for cooking and a preparing method thereof are provided to enable a consumer to easily add special flavor to a food as well as improving its taste without side effects. A seasoning for cooking comprises 4-6% of Schisandrae Fructus, 2-4% of Lycii Fructus, 0.5-1.5% of lemon, 3-5% of white pepper, 2-4% of Euphoria longana, 1.5-2.5% of Angelicae Dahuricae Radix, 2-4% of Foeniculi Fructus, 2-4% of Curcuma longa, 0.5-1.5% of coriander, 2-4% of Trigonella foenum-graecum, 3-5% of Aurantii Nobilis Pericarpium, 1.5-2.5% of Piper Longum, 4-6% of Acanthopanax sessiliflorus, 2-4% of Saussurea lappa, 1.5-2.5% of Cnidii Rhizoma, 2-4% of Alpinia katsumadai Hayata, 3-5% of Kaempferia galangal, 1.5-2.5% of Agastache rugosa, 4-6% of Alpinia officinarun, 1.5-2.5% of Tsaoko Amomum, 4-6% of Lilii Bulbus, 2-4% of Thymus vulgaris, 1.5-2.5% of Sojae Praeparatum, 2-4% of Caryophylli Flos, 2-4% of Myristica fragrans, 4-6% of Zingiberis Siccatum Rhizoma, 0.5-1.5% of Illicium verum, 2-4% of Cinnamomum cassia, 3-5% of Amomi Semen, 2-4% of Sinapis alba and 2-4% of Zanthoxylum piperitum by weight. |
