CN103190588B - Edible spice and processing method thereof - Google Patents
Edible spice and processing method thereof Download PDFInfo
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- CN103190588B CN103190588B CN201310144454.1A CN201310144454A CN103190588B CN 103190588 B CN103190588 B CN 103190588B CN 201310144454 A CN201310144454 A CN 201310144454A CN 103190588 B CN103190588 B CN 103190588B
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- 235000013599 spices Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims abstract description 7
- 240000007707 Mentha arvensis Species 0.000 claims abstract description 7
- 235000018978 Mentha arvensis Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 229920003266 Leaf® Polymers 0.000 claims description 36
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 235000019634 flavors Nutrition 0.000 claims description 22
- 241000196324 Embryophyta Species 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 10
- 241001127714 Amomum Species 0.000 claims description 6
- 240000000572 Blumea balsamifera Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 241000109329 Rosa xanthina Species 0.000 claims description 6
- 235000004789 Rosa xanthina Nutrition 0.000 claims description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 244000290333 Vanilla fragrans Species 0.000 claims 2
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- 238000010411 cooking Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 240000009023 Myrrhis odorata Species 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 241000220317 Rosa Species 0.000 abstract description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract description 2
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- 241000963384 Zingiber mioga Species 0.000 abstract 2
- 241000572565 Alpinia oxyphylla Species 0.000 abstract 1
- 241001252601 Blumea Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000004784 Cymbopogon citratus Species 0.000 abstract 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 abstract 1
- 241000133744 Litsea lancilimba Species 0.000 abstract 1
- 235000019510 Long pepper Nutrition 0.000 abstract 1
- 241000218378 Magnolia Species 0.000 abstract 1
- 240000003455 Piper longum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
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- 238000000034 method Methods 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 8
- 240000008574 Capsicum frutescens Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000001390 capsicum minimum Substances 0.000 description 5
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- 244000263375 Vanilla tahitensis Species 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
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- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
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- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an edible spice and a processing method of the edible spice. The spice comprises the following components in parts by weight: 12 to 16 parts of lemongrass, 6 to 8 parts of cinnamon leaves, 3 to 6 parts of litsea lancilimba, 3 to 6 parts of balsamiferou blumea herb, 3 to 6 parts of perilla leaves, 3 to 6 parts of wild mint, 3 to 6 parts of zingiber mioga, 3 to 6 parts of fennel stems and leaves, 3 to 6 parts of anise leaves, 3 to 6 parts of wrinkled gianthyssop herb, 4 to 5 parts of caraway, 4 to 5 parts of rose, 4 to 5 parts of radix angelicae dahuricae, 2 to 3 parts of long pepper, 2 to 3 parts of lysimachia foenum-graecum, 2 to 3 parts of zingiber mioga flower, 2 to 3 parts of tangerine leaves, 2 to 3 parts of fructus amomi flower, 2 to 3 parts of flower of official magnolia, 2 to 3 parts of clove mother, 2 to 3 parts of kaempferiae rhizoma, 2 to 3 parts of stevia rebaudiana leaves, and 2 to 3 parts of alpinia oxyphylla. The spice is obtained through the procedures of removing impurities, drying, cooling, crushing, sterilizing, sealing, packing and the like. The spice is convenient to use, and can be widely applied to preparation of chili products, marinated products, soup, cooking, sauce packets, hotpot soup stock and the like.
Description
Technical field
The invention belongs to food processing field, particularly a kind of flavorant and processing method thereof.
Background technology
Spices is divided into household chemicals spices, flavorant and tobacco spice by its purposes.Flavorant is divided into again natural perfume material and artificial perfume according to source difference.Conventional natural perfume material has anise, fennel, Chinese prickly ash, ginger, pepper, peppermint, cloves, jasmine, sweet osmanthus, rose, nutmeg, spiceleaf, tsaoko and cassia bark etc.The above-mentioned spices flavoring that is otherwise known as in daily life, becomes the necessary article of daily life.But people can not be in and prepare so many perfume base in culinary art, so on market, have just occurred various flavouring, as edible-flavourings such as nine face powders, thirteen spices.The flavorant that current domestic permission is used has kind more than 500, can not be all flavorants molten being integrated, so different fragrance formulations, the effect obtaining is different.
Summary of the invention
The object of this invention is to provide a kind of flavorant with peculiar flavour, this spices can freely add according to eater's hobby.
A kind of flavorant, the parts by weight of this spices are: 12～16 parts of lemon hair vanillas, 6～8 parts of basyleaves, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts, Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of the sun leaves of pulse plants, 3～6 parts of fennel stem and leafs, 3～6 parts, anistree leaf, 3～6 parts of wrinkled giant hyssops, 4～5 parts, caraway, 4～5 parts of roses, 4～5 parts of Radix angelicae dahuricae, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 2～3 parts, 2～3 parts, tangerine leaf, 2～3 parts of villous amomum flowers, 2～3 parts of Flos Magnoliae Officinalises, 2～3 parts of Fructus Caryophyllis, 2～3 parts of husky race palpuses, 2～3 parts, STEVIA REBAUDIANA leaf, 2～3 parts of fructus alpiniae oxyphyllaes.
Described preferred weight umber of the present invention is: 15 parts of lemon hair vanillas, 8 parts of basyleaves, 5 parts of Fructus cinnamomi camphoraes, 5 parts, Blumea balsamifera leaf, 5 parts of perilla leafs, 5 parts of wild mint, 5 parts of the positive leaves of pulse plants, 5 parts of fennel stem and leafs, 5 parts, anistree leaf, 5 parts of wrinkled giant hyssops, 4 parts, caraway, 4 parts of roses, 4 parts of Radix angelicae dahuricae, Bi dial 3 parts, 3 parts of Lysimachia foenum-graecums, the positive leaves of pulse plants spend 3 parts, 3 parts, tangerine leaf, 3 parts of villous amomum flowers, 2 parts of Flos Magnoliae Officinalises, 2 parts of Fructus Caryophyllis, husky race must 2 parts, 2 parts, STEVIA REBAUDIANA leaf, 2 parts of fructus alpiniae oxyphyllaes.
The processing method of above-mentioned flavorant is: the impurity in above-mentioned each perfume base is removed, measured on demand at 60 ℃ of temperature and toast 48h, take out, be cooled to and pack immediately and put into refrigerator-freezer after room temperature and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, weigh one by one, mix; The spices mixing is put into pulverizer and be ground into impalpable powder, weigh, and carry out packing with cloth bag by 50g/ bag, through cobalt-60 sterilizing, sealing, packing, be stored in shady and cool ventilation place.
The present invention is easy to use, can be widely used in pickling pepper, thick chilli sauce, oily capsicum, thick broad-bean sauce, poor capsicum, spiced and stewed food production and various soup stock, the cooking, sauce bag, tartar sauce, can, vegetarian diet, facilitate the preparation of leisure food, chafing dish soup-stock base-material etc.
The specific embodiment
It is basic goal that flavorant be take the fragrance or the local flavor that reproduce food.Because the mankind have the vigilance of instinct to the fragrance of the food of not tasting and local flavor, flavorant can have unique illusion type fragrance, and is people's acceptance.
The invention provides a kind of flavorant, this spices comprises (by weight): 12～16 parts of lemon hair vanillas, 6～8 parts of basyleaves, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts, Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint (seafood), 3～6 parts of the sun leaves of pulse plants, 3～6 parts of fennel stem and leafs, 3～6 parts, anistree leaf, 3～6 parts of wrinkled giant hyssops, 4～5 parts, caraway (coriander), 4～5 parts of roses, 4～5 parts of Radix angelicae dahuricae, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 2～3 parts, 2～3 parts, tangerine leaf, 2～3 parts of villous amomum flowers, 2～3 parts of Flos Magnoliae Officinalises, 2～3 parts of Fructus Caryophyllis, 2～3 parts of husky race palpuses, 2～3 parts, STEVIA REBAUDIANA leaf, 2～3 parts of fructus alpiniae oxyphyllaes.
Preferred weight umber of the present invention is: 15 parts of lemon hair vanillas, 8 parts of basyleaves, 5 parts of Fructus cinnamomi camphoraes, 5 parts, Blumea balsamifera leaf, 5 parts of perilla leafs, 5 parts of wild mint (seafood), 5 parts of the sun leaves of pulse plants, 5 parts of fennel stem and leafs, 5 parts, anistree leaf, 5 parts of wrinkled giant hyssops, 4 parts, caraway (coriander), 4 parts of roses, 4 parts of Radix angelicae dahuricae, Bi dials 3 parts, 3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 3 parts, 3 parts, tangerine leaf, 3 parts of villous amomum flowers, 2 parts of Flos Magnoliae Officinalises, 2 parts of Fructus Caryophyllis, 2 parts of husky race palpuses, 2 parts, STEVIA REBAUDIANA leaf, 2 parts of fructus alpiniae oxyphyllaes.
The processing method of the above-mentioned flavorant of the present invention is:
Impurity in above-mentioned perfume base is removed, measured on demand at 60 ℃ of temperature and toast 48h, take out, be cooled to and pack immediately and put into refrigerator-freezer after room temperature and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, weigh one by one, mix; The spices mixing is put into pulverizer and be ground into impalpable powder, weigh, and carry out packing with cloth bag by 50g/ bag, through cobalt-60 sterilizing, sealing, packing, be stored in shady and cool ventilation place.
Product quality requires: product colour yellowish-brown, give off a strong fragrance, and unique flavor; Product sanitary index meets the requirement that GB2760-2011 food additives are used standard.
Flavorant of the present invention can be produced for pickling pepper, thick chilli sauce, oily capsicum, thick broad-bean sauce, poor capsicum, spiced and stewed food, can also be for various soup stocks, the cooking, sauce bag, tartar sauce, can, vegetarian diet, facilitate the preparation of leisure food, chafing dish soup-stock base-material etc., can improve local flavor and the product quality of capsicum product.The present invention both can family workshop type produces, again can batch production large-scale production, and investment is flexibly.
Claims (3)
1. a flavorant, it is characterized in that: the parts by weight of described spices are: 12～16 parts of lemon hair vanillas, 6～8 parts of basyleaves, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts, Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of the sun leaves of pulse plants, 3～6 parts of fennel stem and leafs, 3～6 parts, anistree leaf, 3～6 parts of wrinkled giant hyssops, 4～5 parts, caraway, 4～5 parts of roses, 4～5 parts of Radix angelicae dahuricae, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 2～3 parts, 2～3 parts, tangerine leaf, 2～3 parts of villous amomum flowers, 2～3 parts of Flos Magnoliae Officinalises, 2～3 parts of Fructus Caryophyllis, 2～3 parts of husky race palpuses, 2～3 parts, STEVIA REBAUDIANA leaf, 2～3 parts of fructus alpiniae oxyphyllaes.
2. flavorant according to claim 1, is characterized in that: the parts by weight of described spices are: 15 parts of lemon hair vanillas, 8 parts of basyleaves, 5 parts of Fructus cinnamomi camphoraes, 5 parts, Blumea balsamifera leaf, 5 parts of perilla leafs, 5 parts of wild mint, 5 parts of the positive leaves of pulse plants, 5 parts of fennel stem and leafs, 5 parts, anistree leaf, 5 parts of wrinkled giant hyssops, 4 parts, caraway, 4 parts of roses, 4 parts of Radix angelicae dahuricae, Bi dial 3 parts, 3 parts of Lysimachia foenum-graecums, the positive leaves of pulse plants spend 3 parts, 3 parts, tangerine leaf, 3 parts of villous amomum flowers, 2 parts of Flos Magnoliae Officinalises, 2 parts of Fructus Caryophyllis, husky race must 2 parts, 2 parts, STEVIA REBAUDIANA leaf, 2 parts of fructus alpiniae oxyphyllaes.
3. the processing method of flavorant as claimed in claim 1 or 2, it is characterized in that: the impurity in above-mentioned each perfume base is removed, measure on demand at 60 ℃ of temperature and toast 48h, take out, be cooled to and pack immediately and put into refrigerator-freezer after room temperature and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, weigh one by one, mix; The spices mixing is put into pulverizer and be ground into impalpable powder, by 50g/ bag, weigh, and carry out packing with cloth bag, through cobalt-60 sterilizing, sealing, packing, be stored in shady and cool ventilation place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310144454.1A CN103190588B (en) | 2013-04-24 | 2013-04-24 | Edible spice and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310144454.1A CN103190588B (en) | 2013-04-24 | 2013-04-24 | Edible spice and processing method thereof |
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| Publication Number | Publication Date |
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| CN103190588A CN103190588A (en) | 2013-07-10 |
| CN103190588B true CN103190588B (en) | 2014-03-26 |
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| CN201310144454.1A Expired - Fee Related CN103190588B (en) | 2013-04-24 | 2013-04-24 | Edible spice and processing method thereof |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939018A (en) * | 2014-03-24 | 2015-09-30 | 董松柏 | Multi-purpose plant spices |
| CN104207077A (en) * | 2014-07-15 | 2014-12-17 | 安徽省三环纸业集团香料科技发展有限公司 | Mixed health-caring spice containing cymbopogon distans and coriander and preparation method thereof |
| 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 |
| CN105614361A (en) * | 2014-11-21 | 2016-06-01 | 广西大学 | Edible spices and making method thereof |
| CN104970331A (en) * | 2015-06-11 | 2015-10-14 | 李金新 | Edible spice and making method thereof |
| CN105146581A (en) * | 2015-09-07 | 2015-12-16 | 贵州奎香满园食品有限公司 | Processing method of spiced quail eggs |
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN107712731A (en) * | 2017-10-16 | 2018-02-23 | 高州市名洋化工有限公司 | One kind nourishing beauty treatment flavorant and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000024182A (en) * | 2000-01-27 | 2000-05-06 | 김상준 | The mixed extraction material of Chinese herb medicine for cooking |
| JP3959456B2 (en) * | 2002-05-23 | 2007-08-15 | Ｏｃｉ株式会社 | Spice extract |
| CN101507486A (en) * | 2008-02-13 | 2009-08-19 | 黄启强 | Composite pungent and fragrant flavorings and production method and technique thereof |
| CN101473927A (en) * | 2009-01-20 | 2009-07-08 | 吴永田 | Natural spice flavoring |
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Effective date of registration: 20150730 Address after: 563002 Guizhou city of Zunyi province Huichuan District Huichuan road building E No. 5-4-1 Patentee after: ZUNYI QILANG BIOTECHNOLOGY CONSULTING CO., LTD. Address before: 563002 Guizhou Province, Zunyi city of Phoenix Road No. 1 (Zunyi City, Guizhou Province pharmaceutical Zunyi Hospital) Patentee before: Yu Jiaqi |
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Effective date of registration: 20160308 Address after: 563000 Fengshan group, Ze town, Huichuan District group, Zunyi, Guizhou Patentee after: GUIZHOU KUIXIANG MANYUAN FOOD CO., LTD. Address before: 563002 Guizhou city of Zunyi province Huichuan District Huichuan road building E No. 5-4-1 Patentee before: ZUNYI QILANG BIOTECHNOLOGY CONSULTING CO., LTD. |
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Effective date of registration: 20180109 Address after: 518000 Guangdong city of Shenzhen province Baoan District Xixiang Street Community Gushu Hangcheng Avenue Anle industrial area B3 building six floor B Patentee after: Shenzhen Chen Xin Xiang essence perfume Co., Ltd. Address before: 563000 Fengshan group, Ze town, Huichuan District group, Zunyi, Guizhou Patentee before: GUIZHOU KUIXIANG MANYUAN FOOD CO., LTD. |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140326 Termination date: 20200424 |