CN103005359A - Tuckahoe and sanchi flower composite seasoning powder - Google Patents
Tuckahoe and sanchi flower composite seasoning powder Download PDFInfo
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- CN103005359A CN103005359A CN2012105344374A CN201210534437A CN103005359A CN 103005359 A CN103005359 A CN 103005359A CN 2012105344374 A CN2012105344374 A CN 2012105344374A CN 201210534437 A CN201210534437 A CN 201210534437A CN 103005359 A CN103005359 A CN 103005359A
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Abstract
The invention discloses tuckahoe and sanchi flower composite seasoning powder which is prepared by the following raw materials in part by weight: 3 to 5 parts of composite nutrient extract, 5 to 7 parts of pure chicken powder, 4 to 6 parts of chicken extract, 0.3 to 0.5 part of pure chicken oil, 25 to 27 parts of essence, 39 to 42 parts of edible salt, 7 to 9 parts of white sugar, 6 to 8 parts of corn starch, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.2 part of sea buckthron oil, 3 to 5 parts of composite spice, 0.3 to 0.5 part of arrowroot, 0.1 to 0.2 part of aloe freeze-dried powder, 0.2 to 0.4 part of medlar powder and 0.3 to 0.4 part of milk vetch powder. The tuckahoe and sanchi flower composite seasoning powder has unique fragrance and rich nutrition; sea-tangle has special delicious flavor; due to composite extraction of sanchi flower and the milk vetch, the tuckahoe and sanchi flower composite seasoning powder has special nutrient components and has a unique delicious and fragrant feature while realizing health protection; and nature, nutrition and health are fused into daily cooking of people.
Description
Technical field
The present invention relates to the toppings field, exactly is a kind of Poria cocos sanchi flower composite seasoning powder.
Background technology
Purpose compound flavour enhancer is in recent years with people's growth in the living standard, the series of new food that occurs successively.Along with the raising of people's living standard, to the new demand of quality of life so that health care become common practise.According to World Health Organization's update, the whole world has the adult of 70 ﹪ to be in sub-health state, and this provides huge operating space for having the health product that improves the body inferior health.
Yet the chickens' extract of market sale is outstanding delicate flavour or abundant mouthfeel mainly, and nutrition is more single, how not to have the dietary function of health care, can't satisfy the fast development of composite seasoning powder and the requirement of development in pluralism.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, bright fragrant delicious Poria cocos sanchi flower composite seasoning powder.
Above-mentioned purpose realizes by following scheme:
A kind of Poria cocos sanchi flower composite seasoning powder is characterized in that: it is that raw material by following weight parts makes:
Compound nutritional extract 3-5, pure chicken meal 5-7, chicken extract 4-6, pure chicken fat 0.3-0.5, monosodium glutamate 25-27, salt 39-42, white granulated sugar 7-9, cornstarch 6-8, dried scallop powder 0.1-0.3, Seabuckthorn Oil 0.1-0.2, composite aromatic condiment 3-5, aloe frozen-dried powder 0.1-0.2, wolfberry fruit powder 0.2-0.4, Pollen Astragali Melilotoidis (Pollen Astragali Sinici) 0.3-0.4;
Described composite aromatic condiment is made by the raw material of following weight parts: cassia bark 1-2, cloves 2-4, laver 3-5, rosemary, Xue MingRosma rinus officinalis 1-2, turmeric 3-5, fennel 2-4, white pepper 2-4, ginger 1-2, root of kudzu vine 1-2, lotus nut 1-2, Radix Astragali 1-2;
Described composite aromatic condiment by its each raw material by weight behind the mixing after 35-45 ℃ of lower oven dry abrasive dust, cross the 80-100 mesh sieve and get;
Described compound nutritional extract is got by the raw material water extraction of following weight parts: gingko 4-5, Poria cocos 1-2, sanchi flower 1-2, shrub althea flower 1-2, sea-tangle 7-9, sea-buckthorn 1-2, Snakegourd Fruit leaf 2-4, Semen Lablab Album 3-5, cassia seed 1-2.
Described a kind of Poria cocos sanchi flower composite seasoning powder, it is characterized in that: the preparation method of described compound nutritional extract is: with each raw material blending, water extraction, water extraction liquid concentrated, dry, and get final product.
Described a kind of Poria cocos sanchi flower composite seasoning powder, it is characterized in that: the preparation method of described aloe frozen-dried powder is: after aloe is removed the peel defibrination, after the vacuum freeze drying.
Described a kind of Poria cocos sanchi flower composite seasoning powder, it is characterized in that: the preparation method is: after each raw material is prepared burden by weight, mixing, drying, and get final product.
Beneficial effect of the present invention is:
Fragrance of the present invention is unique, nutritious, wherein sea-tangle has special bright fragrant taste, the compound extraction such as sanchi flower, with Pollen Astragali Melilotoidis (Pollen Astragali Sinici) etc. so that the present invention has the special dietary composition concurrently, have unique bright fragrant feature in the time of the health care, natural, nutrition, health are dissolved in people's the daily culinary art and are gone.Sanchi flower claims again the pseudo-ginseng nature and flavor sweet cold, has the effect of heat-clearing, flat liver, step-down, is applicable to the diseases such as giddy, dizzy, tinnitus, hypertension and acute laryngopharyngitis.
The specific embodiment
A kind of Poria cocos sanchi flower composite seasoning powder, it is to be got by following weight parts (kg):
Compound nutritional extract 4, pure chicken meal 7, chicken extract 6, pure chicken fat 0.5, monosodium glutamate 27, salt 40, white granulated sugar 8, cornstarch 8, dried scallop powder 0.3, Seabuckthorn Oil 0.2, composite aromatic condiment 5, aloe frozen-dried powder 0.2, wolfberry fruit powder 0.4, Pollen Astragali Melilotoidis (Pollen Astragali Sinici) 0.3;
Described composite aromatic condiment is made by the raw material of following weight parts: cassia bark 2, cloves 4, laver 3, rosemary, Xue MingRosma rinus officinalis 2, turmeric 5, fennel 4, white pepper 4, ginger 2, the root of kudzu vine 2, lotus nut 1, the Radix Astragali 2;
Described composite aromatic condiment by its each raw material by weight behind the mixing after 45 ℃ of lower oven dry abrasive dusts, cross 100 mesh sieves and get;
Described compound nutritional extract is got by the raw material water extraction of following weight parts: gingko 5, Poria cocos 1, sanchi flower 1, shrub althea flower 2, sea-tangle 7, sea-buckthorn 2, Snakegourd Fruit leaf 3, Semen Lablab Album 5, cassia seed 1.
Described a kind of Poria cocos sanchi flower composite seasoning powder, it is characterized in that: the preparation method of described compound nutritional extract is: with each raw material blending, water extraction, water extraction liquid concentrated, dry, and get final product.
Described a kind of Poria cocos sanchi flower composite seasoning powder, it is characterized in that: the preparation method of described aloe frozen-dried powder is: after aloe is removed the peel defibrination, after the vacuum freeze drying.
Described a kind of Poria cocos sanchi flower composite seasoning powder, it is characterized in that: the preparation method is: after each raw material is prepared burden by weight, mixing, drying, and get final product.
The contrast organoleptic test:
Utilize embodiment toppings frying tomato egg, through 20 people vegetable is carried out sensory evaluation marking, be divided into full marks with 5, be equally divided into 4.2, as seen, the local flavor of these toppings, mouthfeel most people's acceptance level are good.
Claims (4)
1. Poria cocos sanchi flower composite seasoning powder is characterized in that: it is that raw material by following weight parts makes:
Compound nutritional extract 3-5, pure chicken meal 5-7, chicken extract 4-6, pure chicken fat 0.3-0.5, monosodium glutamate 25-27, salt 39-42, white granulated sugar 7-9, cornstarch 6-8, dried scallop powder 0.1-0.3, Seabuckthorn Oil 0.1-0.2, composite aromatic condiment 3-5, aloe frozen-dried powder 0.1-0.2, wolfberry fruit powder 0.2-0.4, Pollen Astragali Melilotoidis (Pollen Astragali Sinici) 0.3-0.4;
Described composite aromatic condiment is made by the raw material of following weight parts: cassia bark 1-2, cloves 2-4, laver 3-5, rosemary, Xue MingRosma rinus officinalis 1-2, turmeric 3-5, fennel 2-4, white pepper 2-4, ginger 1-2, root of kudzu vine 1-2, lotus nut 1-2, Radix Astragali 1-2;
Described composite aromatic condiment by its each raw material by weight behind the mixing after 35-45 ℃ of lower oven dry abrasive dust, cross the 80-100 mesh sieve and get;
Described compound nutritional extract is got by the raw material water extraction of following weight parts: gingko 4-5, Poria cocos 1-2, sanchi flower 1-2, shrub althea flower 1-2, sea-tangle 7-9, sea-buckthorn 1-2, Snakegourd Fruit leaf 2-4, Semen Lablab Album 3-5, cassia seed 1-2.
2. a kind of Poria cocos sanchi flower composite seasoning powder according to claim 1, it is characterized in that: the preparation method of described compound nutritional extract is: with each raw material blending, water extraction, water extraction liquid concentrated, dry, and get final product.
3. a kind of Poria cocos sanchi flower composite seasoning powder according to claim 1, it is characterized in that: the preparation method of described aloe frozen-dried powder is: after aloe is removed the peel defibrination, after the vacuum freeze drying.
4. a kind of Poria cocos sanchi flower composite seasoning powder according to claim 1, it is characterized in that: the preparation method is: after each raw material is prepared burden by weight, mixing, drying, and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210534437.4A CN103005359B (en) | 2012-12-12 | 2012-12-12 | A kind of Poria cocos sanchi flower composite seasoning powder |
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| CN201210534437.4A CN103005359B (en) | 2012-12-12 | 2012-12-12 | A kind of Poria cocos sanchi flower composite seasoning powder |
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| CN103005359A true CN103005359A (en) | 2013-04-03 |
| CN103005359B CN103005359B (en) | 2016-03-02 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN103251020A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Poria cocos seasoning and production method thereof |
| CN103519124A (en) * | 2013-09-26 | 2014-01-22 | 段芝梅 | Compound soup blocky seasoning with function of driving away summer heat and dehumidifying and preparation method thereof |
| CN103689634A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Sesame-containing fresh and fragrant chicken powder |
| CN103976333A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Vegetable seasoning powder and preparation method thereof |
| CN104664303A (en) * | 2015-02-10 | 2015-06-03 | 邓吉林 | Food-medicine mutually-beneficial seasoning and nursing composite condiment |
| CN107095249A (en) * | 2017-06-23 | 2017-08-29 | 高卓群 | A kind of noodle soup flavoring and preparation method thereof |
| CN107183650A (en) * | 2017-06-23 | 2017-09-22 | 高卓群 | A kind of compound seasoner and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
-
2012
- 2012-12-12 CN CN201210534437.4A patent/CN103005359B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
Non-Patent Citations (1)
| Title |
|---|
| 明景熙: "功能性复合调味料的开发", 《中国调味品》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN103251020A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Poria cocos seasoning and production method thereof |
| CN103519124A (en) * | 2013-09-26 | 2014-01-22 | 段芝梅 | Compound soup blocky seasoning with function of driving away summer heat and dehumidifying and preparation method thereof |
| CN103519124B (en) * | 2013-09-26 | 2016-05-25 | 段芝梅 | The one dehumidifying compound cake flavouring and preparation method thereof that drives away summer heat |
| CN103689634A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Sesame-containing fresh and fragrant chicken powder |
| CN103976333A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Vegetable seasoning powder and preparation method thereof |
| CN104664303A (en) * | 2015-02-10 | 2015-06-03 | 邓吉林 | Food-medicine mutually-beneficial seasoning and nursing composite condiment |
| CN107095249A (en) * | 2017-06-23 | 2017-08-29 | 高卓群 | A kind of noodle soup flavoring and preparation method thereof |
| CN107183650A (en) * | 2017-06-23 | 2017-09-22 | 高卓群 | A kind of compound seasoner and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103005359B (en) | 2016-03-02 |
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