CN102813171B

CN102813171B - Schizonepeta seasoning and production method

Info

Publication number: CN102813171B
Application number: CN2012103262238A
Authority: CN
Inventors: 田保民; 黄继红; 牛文中; 位中社
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-06
Filing date: 2012-09-06
Publication date: 2013-07-03
Anticipated expiration: 2032-09-06
Also published as: CN102813171A

Abstract

The invention discloses a schizonepeta seasoning. The schizonepeta seasoning comprises, by weight, dry schizonepeta 70-95.6%, dry ginger 1-5%, sesames 0.5-3%, wild pepper 0.5-5%, anise 0.5-2%, cinnamon 0.3-5%, clove 0.1-2%, dried tangerine peel 1-5% and radix angelicae 0.5-3%. In addition, the invention further discloses a production method of the seasoning. By eating the seasoning, appetite can be promoted, and the effects of nourishing stomach and tonifying spleen can be achieved.

Description

A kind of schizonepeta flavouring and production method thereof

Technical field

The invention belongs to the flavouring technical field, be specifically related to a kind of schizonepeta flavouring and production method thereof.

Background technology

Schizonepeta is the dry aerial parts of labiate schizonepeta (Schizonepeta tenuifolia Briq), warm in nature, flavor suffering, and also the someone thinks that its property is flat or cool; Its product of giving birth to have and expel pathogenic wind from the body surface, and declare malicious promoting eruption, the effect of diffusing stasis of blood hemostasis, cure mainly anemofrigid cold, abscess of throat, headache, rubella, measles, sore from the beginning of etc. the various skin disease, be the tcm clinical practice common drug.All there is distribution in the whole nation, main product in Henan, ground such as Jiangsu, Hebei, Jiangxi, Hunan, Hubei.Schizonepeta is mainly with all herbal medicine.Balm leaf contains abundant vitamin and trace element.Can the be cold and dressed with sauce delicious enjoyment of stem apex, tender leaf because it has strong aroma, can be gone into dish as flavouring, makes soup, delicate fragrance is tempting, and is delicious good to eat.

The contained volatile oil of plant is the secondary metabolites that produces in the plant, generally formed by the less compound of molecular weight, volatile at normal temperatures, water-soluble hardly, but be soluble in the less organic solvent of polarity and the higher ethanol (Gogetal.2005 of concentration; Isman2000).Plant volatile oil is all responsive to environmental factors such as temperature, daylight and air, decomposes rottenly easily, has tempting fragrance mostly, and is free from environmental pollution, to advantages such as human and mammal are comparatively safe.

Schizonepeta processing at present is mainly used in pharmaceuticals industry generally to extract Herba Schizonepetae volatile oil, nepetalactone class, schizonepeta flavonoid glycoside.Have not yet to see the relevant report of the full leaf of schizonepeta as purpose compound flavour enhancer.

Summary of the invention

The object of the invention is to provide a kind of schizonepeta flavouring and production method thereof, and this flavouring has the special aroma of fresh schizonepeta, often eats and can not only improve a poor appetite, and the function of maintenance stomach, invigorating the spleen is arranged.

For achieving the above object, the present invention adopts following technical scheme:

A kind of schizonepeta flavouring, this flavouring comprises following materials by weight percentage: dried schizonepeta 70-95.6%, rhizoma zingiberis 1-5%, sesame 0.5-3%, Chinese prickly ash 0.5-5%, anistree 0.5-2%, Chinese cassia tree 0.3-5%, cloves 0.1-2%, dried orange peel 1-5% and root of Dahurain angelica 0.5-3%.

The production method of described schizonepeta flavouring, it comprises the steps:

1) get the tender shoots of fresh schizonepeta and bright leaf in baking oven 25-45 ℃ dry by the fire to the moisture mass content between 5-12%, get dried schizonepeta, be crushed to the 40-100 order then, standby;

2) with after rhizoma zingiberis, sesame, Chinese prickly ash, anise, Chinese cassia tree, cloves, dried orange peel and the root of Dahurain angelica mixing, be crushed to the 40-100 order, standby;

3) with step 1) and 2) behind the gained raw material blending, with microwave radiation 20-50 sterilization second (also can adopt ultraviolet-sterilization), get product through packing.

In the flavouring of the present invention, schizonepeta has special fragrance component, can be sensible, induce sweat, improve a poor appetite; Rhizoma zingiberis temperature stomach is dispeled cold; In the Chinese prickly ash temperature, the dehumidifying antidiarrheal; Anistree tool intense flavors, but regulate the flow of vital energy in the expelling parasite, temperature, stomach invigorating; The sesame tonic invigorator, can kidney tonifying, promote the production of body fluid, Titian; After above-mentioned each raw material mixes, action compensating.Especially summer people many based on cold food, cold drink, injuring spleen-stomach, therefore edible this flavouring can not only improve a poor appetite, and reaches the effect of maintenance stomach, invigorating the spleen.In addition, the production method of schizonepeta flavouring of the present invention has overcome existing schizonepeta to eat raw, is difficult to the deficiency of preserving and preserving, and this flavouring can not use the anticorrisive agent long preservation, has easy to use and keeps the characteristics of bright schizonepeta local flavor.

The specific embodiment

Below by preferred embodiment technology of the present invention being described in further detail, but protection scope of the present invention is not limited thereto.

Embodiment 1

A kind of schizonepeta flavouring, each raw material weight proportioning of this flavouring is as follows: dried schizonepeta 92.6g, rhizoma zingiberis 2.0g, sesame 1.2 g, Chinese prickly ash 0.8 g, anistree 0.7 g, Chinese cassia tree 1.0 g, cloves 0.2 g, dried orange peel 1.0 g and the root of Dahurain angelica 0.5 g.

1) get the fresh schizonepeta tender shoots of removing Lao Ye and schizonepeta stalk and bright leaf in baking oven 45 ℃ dry by the fire to the moisture mass content less than 12%, get dried schizonepeta, pulverized 80 orders then, standby;

2) with after rhizoma zingiberis, sesame, Chinese prickly ash, anise, Chinese cassia tree, cloves, dried orange peel and the root of Dahurain angelica mixing, pulverized 80 orders, standby;

3) with step 1) and 2) behind the gained raw material blending, with microwave radiation sterilization in 30 seconds (also can adopt ultraviolet-sterilization), the 50g quantitative package gets product.

Embodiment 2

A kind of schizonepeta flavouring, each raw material weight proportioning of this flavouring is as follows: dried schizonepeta 91.4g, rhizoma zingiberis 2.2g, sesame 1.4 g, Chinese prickly ash 1.0 g, anistree 0.8 g, Chinese cassia tree 1.0 g, cloves 0.5 g, dried orange peel 1.2 g and the root of Dahurain angelica 0.5 g.

1) get the fresh schizonepeta tender shoots of removing Lao Ye and schizonepeta stalk and bright leaf in baking oven 45 ℃ dry by the fire to the moisture mass content be 10%, get dried schizonepeta, pulverized 90 orders then, standby;

2) with after rhizoma zingiberis, sesame, Chinese prickly ash, anise, Chinese cassia tree, cloves, dried orange peel and the root of Dahurain angelica mixing, pulverized 90 orders, standby;

3) with step 1) and 2) behind the gained raw material blending, with microwave radiation sterilization in 50 seconds (also can adopt ultraviolet-sterilization), the 50g quantitative package gets product.

Embodiment 3

A kind of schizonepeta flavouring, each raw material weight proportioning of this flavouring is as follows: dried schizonepeta 93g, rhizoma zingiberis 1.2g, sesame 0.9g, Chinese prickly ash 1.5 g, anistree 0.8 g, Chinese cassia tree 0.6 g, cloves 0.2 g, dried orange peel 1.0g and the root of Dahurain angelica 0.8 g.

1) get the fresh schizonepeta tender shoots of removing Lao Ye and schizonepeta stalk and bright leaf in baking oven 30 ℃ dry by the fire to the moisture mass content be 8%, get dried schizonepeta, pulverized 100 orders then, standby;

2) with after rhizoma zingiberis, sesame, Chinese prickly ash, anise, Chinese cassia tree, cloves, dried orange peel and the root of Dahurain angelica mixing, pulverized 100 orders, standby;

3) with step 1) and 2) behind the gained raw material blending, with microwave radiation sterilization in 35 seconds (also can adopt ultraviolet-sterilization), the 50g quantitative package gets product.

Embodiment 4

A kind of schizonepeta flavouring, each raw material weight proportioning of this flavouring is as follows: dried schizonepeta 117g, rhizoma zingiberis 3.0g, sesame 1.0g, Chinese prickly ash 2.5 g, anistree 1.0g, Chinese cassia tree 1.0 g, cloves 0.5g, dried orange peel 1.5g and the root of Dahurain angelica 1.5 g.

The preparation method is with reference to embodiment 1.

Claims

1. schizonepeta flavouring, it is characterized in that, comprise following materials by weight percentage: dried schizonepeta 70-95.6%, rhizoma zingiberis 1-5%, sesame 0.5-3%, Chinese prickly ash 0.5-5%, anistree 0.5-2%, Chinese cassia tree 0.3-5%, cloves 0.1-2%, dried orange peel 1-5% and root of Dahurain angelica 0.5-3%.

2. the production method of the described schizonepeta flavouring of claim 1 is characterized in that, comprises the steps:

3) with step 1) and 2) behind the gained raw material blending, with microwave radiation 20-50 sterilization second, get product through packing.