What is the proportion of various spices in the production of marinade packets?

The preparation formula of various spices in the marinade bag is as follows:

The proportion of spices used per 1KG meat: licorice 3-5G, clove 1-2G, star anise 5- 10G, fennel10g, tsaoko15g, Amomum villosum 3.

Bibo 1-3G, Gan Song 3-5G, Radix Angelicae Dahuricae 3-5G, Citronella 1-3G, Amomum tsaoko 1-3G, Radix Aucklandiae 1-3G, Pericarpium Citri Tangerinae 1-3G, and Alpinia officinarum 5-/kloc.

Extended data:

1, spices-this material:

Beef and mutton: cardamom, nutmeg, cinnamon, tsaoko, fragrant fruit, cumin, pepper and clove.

Pork: clove, nutmeg, pepper, laurel, thyme, celery seed and Amomum villosum.

Chicken: ginger, fennel, star anise, cinnamon, angelica and chuanxiong.

Fish: cardamom, dill, perilla, dried tangerine peel, angelica dahurica, fennel and rapeseed.

Viscera: nutmeg, tsaoko, rhizoma Dioscoreae Septemlobae, Amomum villosum and Bibo.

2, spiced-axis material: star anise, cinnamon, fennel, clove, pepper.

Seasoning: licorice, dried tangerine peel

Spices: nutmeg, Amomum villosum and Amomum tsaoko.

Colours: turmeric, gardenia and safflower.

3. Accessories-Accessories: deodorant, nutmeg, angelica dahurica, tsaoko and cinnamon.

References:

Marinade _ Baidu Encyclopedia