CN101579099B - Spice seasoning product and preparation method thereof - Google Patents
Spice seasoning product and preparation method thereof Download PDFInfo
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- CN101579099B CN101579099B CN200910065217A CN200910065217A CN101579099B CN 101579099 B CN101579099 B CN 101579099B CN 200910065217 A CN200910065217 A CN 200910065217A CN 200910065217 A CN200910065217 A CN 200910065217A CN 101579099 B CN101579099 B CN 101579099B
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Abstract
The invention relates to an edible seasoning product, in particular to spice seasoning product which can ensure the processed food and the cooked puree good in color, smell, taste and appearance, and a preparation method thereof; the seasoning product comprises the following raw materials according to the parts by weight: 50 parts of star anise, 10 parts of rhizoma kaempferiae, 12 parts of angelia, 10 parts of pepper, 10 parts of spiceleaf, 10 parts of cassia, 10 parts of clove, 15 parts of vanilla, 10 parts of dried ginger, 4.5 parts of liquorice, 3 parts of Siraitia grosvenorii, 20 parts of round cardamom, 10 parts of wild pepper, 12 parts of radix aucklandiae, 10 parts of curcuma longa, 6 parts of fructus amomi, 12 parts of fennel fruit, 8 parts of common salt and 30 parts of water; theinvention has the advantages that: the processed food and the cooked puree are good in color, smell, taste and appearance by using the invention, and the seasoning product has the functions of nutrit ion promotion and health care, and the preparation method is simple and easy with low cost.
Description
Technical field:
The present invention relates to a kind of edible flavouring, be specifically related to make the dish of food and culinary art of processing good in color, smell and taste, aromatic condiment spice that mouthfeel is good and preparation method thereof.
Background technology:
Be everlasting in the daily life and add some flavouring when making food and dish-cooking and make food and dish more good in color, smell and taste; Along with improving constantly of living standard; People are not only dietetic requirement and require high-quality; Also require GOOD TASTE, therefore to processed food during with dish-cooking used flavouring require also increasingly highly, the aromatic condiment spice that present people use always can not be satisfied the demand.
Summary of the invention:
The object of the invention is good in color, smell and taste at the dish that a kind of food that not only can make processing and culinary art are provided with overcoming defective of the prior art, and mouthfeel is good, and human body is had aromatic condiment spice of augment nutritional and health care and preparation method thereof.
The objective of the invention is to realize like this: form: 50 parts of anises, 10 parts of kaempferia galamgas, 12 parts of the roots of Dahurain angelica, 10 parts in pepper, 10 parts of spiceleafs, 10 parts on cassia bark, 10 parts of cloves, 15 parts of vanillas, 10 parts of rhizoma zingiberis, 4.5 parts in Radix Glycyrrhizae, 3 parts of Momordica grosvenoris, 20 parts in cardamom, 10 parts in Chinese prickly ash, 12 parts of the banksia rose, 10 parts in turmeric, 6 parts of fructus amomis, 12 parts of fennel seeds, 8 parts of salt, 30 parts in water by following raw materials by weight portion.
A kind of step of natural flavor flavouring preparation method is following:
One, with above-mentioned anise, kaempferia galamga, the root of Dahurain angelica, pepper, spiceleaf, cassia bark, cloves, vanilla, rhizoma zingiberis, Radix Glycyrrhizae, Momordica grosvenori, cardamom, Chinese prickly ash, the banksia rose, turmeric; Fructus amomi and fennel seeds are screened respectively; And clean respectively after removing impurity, cleaning the back is subsequent use raw material;
Two, above-mentioned salt and water are mixed;
Three, the saline solution that the various subsequent use raw material of removing in the above-mentioned steps one behind the impurity is added respectively in the step 2 is dried, and the temperature of oven dry is 80 ℃, and drying time is 20 minutes, and oven dry is till send pure fragrance;
Four, the various subsequent use raw material after the oven dry in the above-mentioned steps three is pulverized respectively, be crushed to 80 orders;
Five, the various subsequent use raw material after pulverizing in the above-mentioned steps four is mixed, stir;
Six, with the subsequent use raw material that stirs in the above-mentioned steps five after autoclave sterilization sterilization, pack.
The packing specification of described step 6 is every bag 45 grams.The packing specification of described step 6 is every bag 10 grams.
The nature and flavor and the nutritive value of the various compositions of the multiple natural flavor of the present invention: 1, anise: the hot temperature of property, regulating qi-flowing for relieving pain, warming spleen and stomach for dispelling cold is a requisite flavouring in the dish.2, cloves: Xin Wen, fragrance are strong, warming kidney and enhancing yang, warming middle energizer to stop vomiting.3, kaempferia galamga: hot, bitter temperature, warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain, few using.4, vanilla: be the Verenaceae plant.Cauline leaf is rubbed the broken peppermint fragrance that has.Be distributed in Anhui, Zhejiang, Jiangsu and each provinces and regions, south.Obtain the grass name and see supplement to the Herbal, herb hyoscine.5, fennel seeds: Xin Wen, regulating qi-flowing for harmonizing stomach, dispelling cold pain relieving are the condiment commonly used of carbonado.6, the banksia rose: two kinds of costus root, Aplotaxis auriculata are arranged, promoting qi circulation and relieving pain, the smell giving off a strong fragrance, but batching is used less the time.7, turmeric: curcumin is a kind of plant polyphenol, and main component comprises curcumin (C21H20O6), demethoxycurcumin (C20H18O5), takes off bi-methoxy curcumin (C19H16O4), is two very rare ketone coloring matters of occurring in nature.Curcumin is orange-yellow powder crystallization state, has similar pepper fragrance, and bitter taste is arranged slightly.Fusing point is 179～182 ℃.Curcumin is a lipophilic substance, and water insoluble, benzene and ether etc. are dissolved in methyl alcohol, ethanol, glacial acetic acid, propane diols, ethyl acetate and alkaline solution.The color that under condition of different pH, appears is different.To light, poor heat stability.Good coloring is arranged, particularly to the strong coloring force of albumen.It is 0.1mg/kg bw that the maximum of curcumin allows daily intaking amount (ADI).Natural colouring matters such as curcumin will receive more concern, and have more vast market prospect and economic worth.8, Radix Glycyrrhizae: sweet, flat, tonifying middle-Jiao and Qi, purging intense heat and detonicating, moistening lung is eliminated the phlegm, and alleviates the property of medicine, the medicine of indispensability.9, rhizoma zingiberis: divide southern ginger and northern ginger, hot, warm, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, the warming kidney for dispelling cold that reduces phlegm is the article of the bad indispensability of family's cold, stomach.10, the root of Dahurain angelica: inducing sweat and dispelling exogenous evils, wind-expelling pain-stopping has antibacterial action, is the article that lobster flavouring material must be used.11, cardamom: hot, the temperature, strong of smell, change gentle stomach, produce in Indonesia, Malaysia, be burning, halogen, pickle the last good material of dish, the article that lobster flavouring material must be used.12, cassia bark: usual said cassia bark, Guangxi is originated in life in 3 years, and wet kidney is supporing yang, warming meridian.13, Chinese prickly ash: it is best that green pepper is produced in Sichuan, and Shaanxi product pericarpium zanthoxyli bungeani takes second place, and Shandong and interior real estate take second place again, warming spleen and stomach for dispelling cold, and antidiarrheal temperature spleen is the article that must use in family's dish.14, spiceleaf: domestic spiceleaf is of poor quality, and the import spiceleaf gives off a strong fragrance, and stronger antisepsis is arranged.15, salt: with crude salt is raw material, and the employingization bittern water purifies, technologies such as vacuum evaporation, dehydration, drying, and look pure white, is powdered, and sodium chloride content is suitable for cooking seasoning more than 99.6%.16, pepper: Xin Wen, heat, warming spleen and stomach for dispelling cold improve a poor appetite, and be aid digestion.White pepper is produced in China Hainan Island, and black pepper is produced in Guangdong, some areas, Guangxi, and a large amount of black peppers is the indispensable flavouring of family from Vietnam's import.17, fructus amomi: Xin Wen is a good merchantable brand of pickling pot-stewed meat or fowl, costs an arm and a leg.18, Momordica grosvenori: containing 1% triterpene is the strong sweet substance of glucoside S 1; Its sugariness is equivalent to 300 times of sucrose, wants much sweet than Stevioside (the suitable sucrose 100-150 of sugariness doubly) and glycyrrhizin (50 times of the suitable sucrose of sugariness), and does not have the bitter peculiar smell of Stevioside; This strong sweet substance flavor is sweet and pure; Free from extraneous odour, aftertaste sense are strong, thermally-stabilised good, and be stable in 100 ℃ of aqueous solution, 120 ℃ continuously heating still be not destroyed more than 12 hours.Belong to non-fermented material, be beneficial to processing and store.Momordica grosvenori to various diseases rise main effect the fruit in contain the strong sweet substance sweeter 300 times (also claiming Momordica-Glycosides) than sucrose.Vitamin C content is very abundant.Contain treatment coronary heart disease and prevention comparatively ideal oleic acid of vascular sclerosis and linoleic acid composition.Momordica grosvenori contains 17 seed amino acids, contains 16 kinds of inorganic microelements such as selenium again.Modern medicine proof selenium coronary heart disease is controlled, anti-ageing, anticancer aspect is all effective in cure.
Advantage of the present invention:
One, because the present invention has adopted anise, kaempferia galamga, the root of Dahurain angelica, pepper, spiceleaf, cassia bark, cloves, vanilla, rhizoma zingiberis, Radix Glycyrrhizae, Momordica grosvenori, cardamom, Chinese prickly ash, the banksia rose, turmeric; Fructus amomi and fennel seeds make raw material; Therefore not only can make the dish of food and culinary art of processing good in color, smell and taste; Mouthfeel is good, and human body is had augment nutritional and health-care effect.
Two, abundant raw material of the present invention, preparation method are simple and easy to do, with low cost.
The specific embodiment
The present invention is made up of following raw materials by weight portion: 50 parts of anises, 10 parts of kaempferia galamgas, 12 parts of the roots of Dahurain angelica, 10 parts in pepper, 10 parts of spiceleafs, 10 parts on cassia bark, 10 parts of cloves, 15 parts of vanillas, 10 parts of rhizoma zingiberis, 4.5 parts in Radix Glycyrrhizae, 3 parts of Momordica grosvenoris, 20 parts in cardamom, 10 parts in Chinese prickly ash, 12 parts of the banksia rose, 10 parts in turmeric, 6 parts of fructus amomis, 12 parts of fennel seeds, 8 parts of salt, 30 parts in water.
A kind of step of natural flavor flavouring preparation method is following:
One, with above-mentioned anise, kaempferia galamga, the root of Dahurain angelica, pepper, spiceleaf, cassia bark, cloves, vanilla, rhizoma zingiberis, Radix Glycyrrhizae, Momordica grosvenori, cardamom, Chinese prickly ash, the banksia rose, turmeric; Fructus amomi and fennel seeds are screened respectively; And clean respectively after removing impurity, cleaning the back is subsequent use raw material;
Two, above-mentioned salt and water are mixed;
Three, the saline solution that the various subsequent use raw material of removing in the above-mentioned steps one behind the impurity is added respectively in the step 2 is dried, and the temperature of oven dry is 80 ℃, and drying time is 20 minutes, and oven dry is till send pure fragrance;
Four, the various subsequent use raw material after the oven dry in the above-mentioned steps three is pulverized respectively, be crushed to 80 orders;
Five, the various subsequent use raw material after pulverizing in the above-mentioned steps four is mixed, stir;
Six, with the subsequent use raw material that stirs in the above-mentioned steps five after autoclave sterilization sterilization, pack.The packing specification of described step 6 is every bag 45 grams.The packing specification of described step 6 is every bag 10 grams.
Embodiment 1
A kind of natural flavor flavouring restrains array by weight by following raw materials according: anistree 50 grams, kaempferia galamga 10 grams, the root of Dahurain angelica 12 grams, pepper 10 grams, spiceleaf 10 grams, cassia bark 10 grams, cloves 10 grams, vanilla 15 grams, rhizoma zingiberis 10 grams, Radix Glycyrrhizae 4.5 grams, Momordica grosvenori 3 grams, cardamom 20 grams, Chinese prickly ash 10 grams, the banksia rose 12 grams, turmeric 10 grams, fructus amomi 6 grams, fennel seeds 12 grams, salt 8 grams, water 30 grams.Its preparation method step is following: one, with above-mentioned anise, kaempferia galamga, the root of Dahurain angelica, pepper, spiceleaf, cassia bark, cloves, vanilla, rhizoma zingiberis, Radix Glycyrrhizae, Momordica grosvenori, cardamom, Chinese prickly ash, the banksia rose, turmeric; Fructus amomi and fennel seeds are screened respectively; And clean respectively after removing impurity, cleaning the back is subsequent use raw material; Two, above-mentioned salt and water are mixed; Three, the saline solution that the various subsequent use raw material of removing in the above-mentioned steps one behind the impurity is added respectively in the step 2 is dried, and the temperature of oven dry is 80 ℃, and drying time is 20 minutes, and oven dry is till send pure fragrance; Four, the various subsequent use raw material after the oven dry in the above-mentioned steps three is pulverized respectively, be crushed to 80 orders; Five, the various subsequent use raw material after pulverizing in the above-mentioned steps four is mixed, stir; Six, with the subsequent use raw material that stirs in the above-mentioned steps five after autoclave sterilization sterilization, pack.The packing specification of described step 6 is every bag 45 grams.
Embodiment 2
The hot section of a kind of natural perfume (or spice) flavouring restrains array by weight by following raw materials according: anistree 100 grams, kaempferia galamga 20 grams, the root of Dahurain angelica 24 grams, pepper 20 grams, spiceleaf 20 grams, cassia bark 20 grams, cloves 20 grams, vanilla 30 grams, rhizoma zingiberis 20 grams, Radix Glycyrrhizae 9 grams, Momordica grosvenori 6 grams, cardamom 40 grams, Chinese prickly ash 20 grams, the banksia rose 24 grams, turmeric 20 grams, fructus amomi 12 grams, fennel seeds 24 grams, salt 16 grams, water 60 grams.Its preparation method step is following: one, with above-mentioned anise, kaempferia galamga, the root of Dahurain angelica, pepper, spiceleaf, cassia bark, cloves, vanilla, rhizoma zingiberis, Radix Glycyrrhizae, Momordica grosvenori, cardamom, Chinese prickly ash, the banksia rose, turmeric; Fructus amomi and fennel seeds are screened respectively; And clean respectively after removing impurity, cleaning the back is subsequent use raw material; Two, above-mentioned salt and water are mixed; Three, with remove in the above-mentioned steps one various subsequent use raw material behind the impurity add respectively saline solution in the step 2 dry by the fire in, the temperature of oven dry is 80 ℃, drying time is 20 minutes, oven dry is till send pure fragrance; Four, the various subsequent use raw material after the oven dry in the above-mentioned steps three is pulverized respectively, be crushed to 80 orders; Five, the various subsequent use raw material after pulverizing in the above-mentioned steps four is mixed, stir; Six, with the subsequent use raw material that stirs in the above-mentioned steps five after autoclave sterilization sterilization, pack.The packing specification of described step 6 is every bag 10 grams.
Claims (4)
1. a natural flavor flavouring is characterized in that: be made up of following raw materials by weight portion: 50 parts of anises, 10 parts of kaempferia galamgas, 12 parts of the roots of Dahurain angelica, 10 parts in pepper, 10 parts of spiceleafs, 10 parts on cassia bark, 10 parts of cloves, 15 parts of vanillas, 10 parts of rhizoma zingiberis, 4.5 parts in Radix Glycyrrhizae, 3 parts of Momordica grosvenoris, 20 parts in cardamom, 10 parts in Chinese prickly ash, 12 parts of the banksia rose, 10 parts in turmeric, 6 parts of fructus amomis, 12 parts of fennel seeds, 8 parts of salt, 30 parts in water.
2. the preparation method of a natural flavor flavouring as claimed in claim 1 is characterized in that: comprise the steps:
One, with above-mentioned anise, kaempferia galamga, the root of Dahurain angelica, pepper, spiceleaf, cassia bark, cloves, vanilla, rhizoma zingiberis, Radix Glycyrrhizae, Momordica grosvenori, cardamom, Chinese prickly ash, the banksia rose, turmeric; Fructus amomi and fennel seeds are screened respectively; And clean respectively after removing impurity, cleaning the back is subsequent use raw material;
Two, above-mentioned salt and water are mixed;
Three, the saline solution that the various subsequent use raw material of removing in the above-mentioned steps one behind the impurity is added respectively in the step 2 is dried, and the temperature of oven dry is 80 ℃, and drying time is 20 minutes, and oven dry is till send pure fragrance;
Four, the various subsequent use raw material after the oven dry in the above-mentioned steps three is pulverized respectively, be crushed to 80 orders;
Five, the various subsequent use raw material after pulverizing in the above-mentioned steps four is mixed, stir;
Six, with the subsequent use raw material that stirs in the above-mentioned steps five after autoclave sterilization sterilization, pack.
3. the preparation method of a kind of natural flavor flavouring according to claim 2 is characterized in that: the packing specification of described step 6 is every bag 45 grams.
4. the preparation method of a kind of natural flavor flavouring according to claim 2 is characterized in that: the packing specification of described step 6 is every bag 10 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200910065217A CN101579099B (en) | 2009-06-18 | 2009-06-18 | Spice seasoning product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910065217A CN101579099B (en) | 2009-06-18 | 2009-06-18 | Spice seasoning product and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101579099A CN101579099A (en) | 2009-11-18 |
| CN101579099B true CN101579099B (en) | 2012-09-05 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349640B (en) * | 2011-10-21 | 2012-12-05 | 韩轩宇 | Composite edible flavoring |
| CN103141800A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Thick-gravy-stewing condiment |
| CN103431346A (en) * | 2013-08-22 | 2013-12-11 | 宁夏草原阿妈食品有限公司 | Nourishing medlar chaffy dish soup base and preparation method of nourishing medlar chaffy dish soup base |
| CN104207070B (en) * | 2014-07-15 | 2016-02-10 | 安徽省三环纸业集团香料科技发展有限公司 | A kind of composite nourishment health care spices containing dendrobium candidum and preparation method thereof |
| CN104172069B (en) * | 2014-07-23 | 2016-05-25 | 漯河金享食品科技有限公司 | A kind of technological process of production of flavouring |
| CN104489595A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Ten-spice flavoring powder |
| CN104585700A (en) * | 2015-02-05 | 2015-05-06 | 芜湖恒诺能源技术有限公司 | Spice with functions of invigorating circulation of blood and replenishing Qi |
| CN105559001A (en) * | 2015-12-24 | 2016-05-11 | 成都易盟数字科技发展有限公司 | Spice composition capable of dispelling cold and removing dampness |
| CN107950977A (en) * | 2017-11-28 | 2018-04-24 | 泰州顶润食品有限公司 | A kind of halogen face powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125528A (en) * | 1994-12-30 | 1996-07-03 | 段克儒 | Flavouring liquid and its manufacture method |
| CN1541561A (en) * | 2003-10-30 | 2004-11-03 | 张湘生 | Flavouring spicery |
| CN101156672A (en) * | 2007-08-11 | 2008-04-09 | 秦本稳 | An aromatic condiment spice |
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2009
- 2009-06-18 CN CN200910065217A patent/CN101579099B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125528A (en) * | 1994-12-30 | 1996-07-03 | 段克儒 | Flavouring liquid and its manufacture method |
| CN1541561A (en) * | 2003-10-30 | 2004-11-03 | 张湘生 | Flavouring spicery |
| CN101156672A (en) * | 2007-08-11 | 2008-04-09 | 秦本稳 | An aromatic condiment spice |
Non-Patent Citations (1)
| Title |
|---|
| 杨龙江等.香辛料及其在肉制品中的应用.《肉类工业》.2001,(第235期),第8-12页. * |
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