CN104222944A - Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes - Google Patents
Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes Download PDFInfo
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- CN104222944A CN104222944A CN201410428450.0A CN201410428450A CN104222944A CN 104222944 A CN104222944 A CN 104222944A CN 201410428450 A CN201410428450 A CN 201410428450A CN 104222944 A CN104222944 A CN 104222944A
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- Prior art keywords
- vegetables
- cooking
- spice
- liquid seasoning
- liquid
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a liquid seasoning free of fat, essences and rancidity and low in salt content and a using method of the liquid seasoning, wherein the liquid seasoning is used in the process of cooking vegetable product dishes and is prepared by taking full vegetables as raw materials. The liquid seasoning is suitable for the seasoning and curing processes for cooking the meat product dishes. The liquid seasoning prepared by taking the full vegetables as the raw materials can be used as a liquid seasoning in the seasoning and curing processes for cooking Chinese and western meat product dishes, a cold mixing liquid seasoning and a seasoning for dipping, hot pot, frying, cooking, stir-frying, braising, stewing and boiling, and can also be used as a liquid seasoning for pickling food materials. The liquid seasoning can be industrially produced in batches to keep stable quality, can be prepared into flexible packages with various specifications, and can be frozen, refrigerated as well as stored and transported at normal temperature. The liquid seasoning can be stored at normal temperature for 6 months, refrigerated for 18 months and frozen for 36 months, can be used as a commodity to be circulated on the market, and can be conveniently popularized and applied to cooking in restaurants, canteens and households.
Description
Technical field: the present invention relates to the full vegetables used in the culinary art of goods dish that plant vegetables is raw material, fat-free, become sour without essence, nothing, the flavoring liquid of less salt and using method thereof.Belong to cooking condiment field.Be applicable to dish goods dish cook in seasoning and maturing process feed liquid.
Technical background: current existing conventional art, the seasoning during majority utilizes bone soup and soup-stock to cook as dish and maturing process feed liquid.And Animal Bone soup generally has higher fatty acid; Soup-stock is generally with preparations such as salt and light soy sauce add water.Thus the drawback bringing increase dish fat and salt to exceed standard, bring healthy hidden danger to consumer.Conventional culinary feed liquid is only prepared voluntarily in large-scale restaurant simultaneously, and the shelf-life is short, easily putrid and deteriorated.Can not come into the market, more can not circulate as commodity market.Restaurant, authority canteen and family can not be met use.
Through retrieval, in disclosed patented technology, retrieve the preparation method that patent of invention numbers 201110045430 discloses a kind of seafood condiment.This formula with not on year-on-year basis the monosodium glutamate of part, seafood medicinal extract, edible salt, starch, spice, white sugar, maltodextrin for raw material, the fish of low value, shrimp, shellfish etc. are for subsequent use after enzymolysis is concentrated, again edible salt, white sugar, monosodium glutamate are crushed to 100 ~ 120 orders, by efficient mixer, all raw materials are stirred, through granulating, drying, cooling, screening, packaging there is the seafood condiment of seafood delicate flavour.Be mainly used in cooking, cold and dressed with sauce etc. flavoring.
Patent of invention 201410113963 discloses a kind of flavoring and preparation technology thereof, with not on year-on-year basis the Chinese cassia tree of part, wheat, anise, matrimony vine, catsup, lemon juice, pepper powder, onion powder, garlic powder, hawthorn powder, mushroom powder, sesame oil, monosodium glutamate, chicken soup for raw material, solid material is added in pulverizer and be crushed to 30-50 order, then catsup, lemon juice, sesame oil, monosodium glutamate and chicken soup is added, stir, be placed in vacuum tank dehumidifier, filling, obtain finished product.
A kind of traditional liquid cooking material and preparation method thereof is that Chinese prickly ash, anise, cinnamomi cortex pulveratus, fennel seeds, cloves, nutmeg, the root of Dahurain angelica are pulverized Homogeneous phase mixing; Drop in water and soak; Soak is distilled; Distillating extracting liquid is down to room temperature, filtration, precipitation process must obtain component A; The Amomum globosum loureiro of clean siccative, gingko, fructus amomi, tsaoko, galingal, salt compounded of iodine are pulverized Homogeneous phase mixing; Drop in water and soak; Add heat soaking; Soak in sealed states through being down to room temperature, filtration, precipitation process obtain B component; C walks, and component A and B component is mixed, obtains brownish red transparency liquid product.
A kind of traditional culinary art feed liquid animal is taken off meat bone to add water the bone soup boiled.
But all unresolved fat-free, without essence, after culinary art uses, bring the drawback increasing animal tallow and salt content to made dish.
Therefore, modulation one plant vegetables use in the culinary art of goods dish fat-free, become sour without essence, less salt, nothing, be convenient to market circulation, meet restaurant, dish goods Spice for cooking taste substance liquid that authority canteen, family can use in time, become research direction and the market demand of culinary art industry.Also be ensure dish nutrient health, improve the needs of catering trade food security.
Goal of the invention: innovate a kind of fat-free, without essence, less salt, without becoming sour, being easy to the dish goods dish Spice for cooking taste substance liquid of market circulation, restaurant, dining room, family is facilitated immediately to use in dish culinary art, and solve the drawback that in existing Cooking Seasoning feed liquid, fat, essence and salt content are higher, improve safety and health, the general level of the health of food cooking materials.
Summary of the invention: the present invention is with new material proportion architectural concept, choosing full vegetable plant is raw material, adopt unique batching and fabricating technology, achieve the full vegetables of preparation, fat-free, nuisanceless, less salt, natural vegetable food Spice for cooking feed liquid without essence interpolation.This full vegetables are the dish goods dish Spice for cooking taste substance liquid of raw material, may be used for the cooking of middle western food goods dish seasoning and maturing process feed liquid, cold and dressed with sauce feed liquid, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil liquid seasoning, also can be used for foodstuff and pickle feed liquid.Can industrialized mass production, make it steady quality, form all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Can be used as commodity market circulation.Facilitate food and drink restaurant, authority canteen, the universal use of family cooking.
Technical scheme of the present invention:
Every batch of water intaking 4-6kg, caraway 900-1100g, onion 2-3kg, carrot 300-350g, green pepper 150-250g.Block, section, sheet, silk is cut to by after above-mentioned four kinds of vegetable cleanings points.Raw material is put into water, and big fire is boiled, little fiery infusion 25-40 minute.Get 300-500 mesh filter screen, feed liquid is filtered, obtains filtrate juice 3.5-4.5kg.Collect trapped substance separately to deposit.Staticly settled by filtrate juice, sediment puts into filter retentate tank.Supernatant will be precipitated take out, add following flavoring successively: soft white sugar 200-300g, mushroom fine powder 50-150g, light soy sauce 500-1500ml, dark soy sauce 200-700ml, fish sauce juice 50-150g, soy sauce juice 410-820ml, the extremely fresh soy sauce 50-100g of U.S.A, stir average, put into heater and heat 100 degrees Celsius, input canning line, be packaged as 5-10kg, 30-50g specification respectively, send into freezing, freezer or Direct Distribution sells shops or user.To adapt to market circulation and to facilitate the demand of restaurant, dining room, family.
Beneficial effect of the present invention is: the dish goods dish Spice for cooking taste substance liquid having innovated a kind of full vegetables preparation, reaches fat-free, nuisanceless, less salt, natural Spice for cooking feed liquid without essence interpolation.The Chinese and Western dish dish goods cooking liquid seasoning, cold and dressed with sauce feed liquid can be widely used in, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil flavoring, feed liquid pickled by foodstuff.Can industrialized mass production, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Solve existing culinary art feed liquid, increase the drawback that dish fat, salt and essence exceed standard, bring healthy and safe cooking materials to consumer.Change conventional culinary feed liquid to be prepared voluntarily by restaurant, the shelf-life is short, easily putrid and deteriorated, the defect of unfavorable storage, transport and market circulation.Achieve the primary condition requirement coming into the market to circulate and transport, meet the universal use of restaurant, authority canteen and family.
Achieve the goal of the invention of setting.
Tool of the present invention has the following advantages:
1, with full vegetables for raw material, fat-free, less salt and adding without essence material, forms pollution-free natural Spice for cooking feed liquid, has ensured healthy and food security;
2, material is easy to get, low cost, economic and practical;
3, manufacturing process is simple, and conventional equipment cost is low, can suitability for industrialized production, can the stable and lot-size continuous seepage of products quality guarantee;
4, applied widely, can be used for Chinese and western dish dishes goods dish liquid seasoning, cold and dressed with sauce feed liquid, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil flavoring, feed liquid pickled by foodstuff, use value is high;
5, can freezing, refrigeration, ensure that storage, transport and market circulation;
6, adopt multiple packing specification, meet the universal use of restaurant, dining room and family;
Accompanying drawing illustrates:
Accompanying drawing, the map title: a preparation process figure planting vegetables goods dish full vegetables Spice for cooking taste substance liquid;
This figure is also specification digest accompanying drawing.
1., vegetable raw-material in figure:; 2., clean; 3., cut; 4., add water infusion; 5., filter; 6., filter residue; 7., filtrate staticly settles; 8., sediment stores; 9., supernatant; 10., flavoring is added;
heating;
filling;
finished product storage and sale.
Concrete enforcement example, and by reference to the accompanying drawings, the present invention is further described.
Embodiment:
In making, first choose pollution-free vegetable: as in accompanying drawing 1., wherein often criticize part: caraway 900-1100g,
Onion 2-3kg, carrot 300-350g, green pepper 150-250g.By above-mentioned four kinds of vegetable cleanings, as in accompanying drawing 2., point be cut to block, section, sheet, silk, as in accompanying drawing 3.; Water intaking 4-6kg, raw material is put into water, and big fire is boiled, little fiery infusion 25-40 minute, as in accompanying drawing 4..Get 300-500 mesh filter screen, by feed liquid filter as in accompanying drawing 5..Obtain filtrate juice 3.5-4.5kg.Collect trapped substance separately deposit, as in accompanying drawing 6..Filtrate juice is staticly settled, as in accompanying drawing 7.; Sediment puts into filter retentate tank, as in accompanying drawing 8.; To precipitate supernatant take out, as in accompanying drawing 9.; Add following flavoring successively: soft white sugar 200-300g, mushroom fine powder 50-150g, light soy sauce 500-1500ml, dark soy sauce 200-700ml, fish sauce juice 50-150g, soy sauce juice 410-820ml, soy sauce 50-100g, stir average, as in accompanying drawing 10.; Put into heater and heat 100 degrees Celsius, as in accompanying drawing
input canning line, is packaged as 50kg, 30-50g specification, respectively as accompanying drawing
finished product sends into freezing, freezer or Direct Distribution sells shops or user, as in accompanying drawing
namely the present invention is completed: a making planting vegetables goods dish full vegetables Spice for cooking taste substance liquid.
During use, according to the cooking liquid seasoning needed for made middle western food goods dish, cold and dressed with sauce feed liquid, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil flavoring, the requirement that feed liquid pickled by foodstuff and seasoning time, directly get appropriate full vegetables Spice for cooking taste substance liquid of the present invention to use.
Thus make the present invention effectively reach aforesaid goal of the invention.
Claims (7)
1. one to plant vegetables the preparation of goods dish full vegetables Spice for cooking taste substance liquid and using method.Comprise choosing of raw and auxiliary material, weight proportion, processing method, fabrication processing, processing conditions, all technological parameters, product specification, the scope of application and method, Functional Design, comprise and be not limited to the scope that this patent is implemented to exemplify, be the scope of claim.
2. as claimed in claim 1 one to plant vegetables the preparation of goods dish full vegetables Spice for cooking taste substance liquid and using method.It is characterized in that utilizing 4 kinds of vegetables to be main material, be equipped with 7 kinds of flavorings, and the raw and auxiliary material structure formed.Be different from and existing utilize Animal Bone and essence to be raw and auxiliary material, full vegetables, fat-free, nuisanceless, less salt, the pure natural dish goods Spice for cooking feed liquid of to add without essence.
3. as described in claim 1,2 one distribution planting vegetables goods dish full vegetables Spice for cooking taste substance liquid, be through to selected vegetables 4 kinds of kinds and 7 kinds of flavorings selecting, respectively with number, the quality requirement of statement, selected fixed technique and machined parameters, process.
4. a preparation method planting vegetables goods dish full vegetables Spice for cooking taste substance liquid as described in claim 1,2,3, be with key elements such as stated material processing method, fabrication processing, all technological parameters, processing conditions, modes, constitute the claim of patent compound method of the present invention.
5. as described in right 1 one Functional Design planting vegetables goods dish full vegetables Spice for cooking taste substance liquid, the scope of application and method, it is this patent statement, this full vegetables are the Spice for cooking taste substance of raw material, may be used for Chinese and Western dish dish goods Cooking Seasoning and maturing process feed liquid, cold and dressed with sauce feed liquid, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil flavoring, also can be used for foodstuff and pickle feed liquid.
6. as described in claim 1,2,3,4,5 one preparation method planting vegetables goods dish full vegetables Spice for cooking taste substance liquid, achieves suitability for industrialized production, has the characteristic of batch large-scale production continuously.Change conventional culinary feed liquid to be prepared voluntarily by restaurant, the shelf-life is short, easily putrid and deteriorated, the defect of unfavorable storage, transport and market circulation.Achieve suitability for industrialized production, there is stably quality, meet the primary condition requirement coming into the market to circulate and transport, meet the universal use of restaurant, authority canteen and family.
7. as described in claim 1,2,3,4,5,6 one packing specification planting vegetables goods dish full vegetables Spice for cooking taste substance liquid, forms all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Ensure and meet the universal use of restaurant, authority canteen and family.Be applicable to the expansion of market circulation and use object.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428450.0A CN104222944A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428450.0A CN104222944A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
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| Publication Number | Publication Date |
|---|---|
| CN104222944A true CN104222944A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410428450.0A Pending CN104222944A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57189661A (en) * | 1981-05-20 | 1982-11-22 | Tsuguhiro Kawamoto | Assorted set of sauce for roast meat |
| JPS59151857A (en) * | 1983-02-15 | 1984-08-30 | Tatsu Kikutani | Preparation of seasoning sauce |
| CN1164351A (en) * | 1997-04-28 | 1997-11-12 | 张兰真 | Multi-flavour liquor condiment |
| CN1194795A (en) * | 1997-03-27 | 1998-10-07 | 乔世勋 | Method for making soy sauce with fruit and vegetable special flavour |
| CN1217159A (en) * | 1997-11-15 | 1999-05-26 | Cpc国际有限公司 | Auxiliary material of sauce |
| CN1236572A (en) * | 1998-05-25 | 1999-12-01 | 金成伟 | Iodine and calcium enriched soy sauce |
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
-
2014
- 2014-08-27 CN CN201410428450.0A patent/CN104222944A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57189661A (en) * | 1981-05-20 | 1982-11-22 | Tsuguhiro Kawamoto | Assorted set of sauce for roast meat |
| JPS59151857A (en) * | 1983-02-15 | 1984-08-30 | Tatsu Kikutani | Preparation of seasoning sauce |
| CN1194795A (en) * | 1997-03-27 | 1998-10-07 | 乔世勋 | Method for making soy sauce with fruit and vegetable special flavour |
| CN1164351A (en) * | 1997-04-28 | 1997-11-12 | 张兰真 | Multi-flavour liquor condiment |
| CN1217159A (en) * | 1997-11-15 | 1999-05-26 | Cpc国际有限公司 | Auxiliary material of sauce |
| CN1236572A (en) * | 1998-05-25 | 1999-12-01 | 金成伟 | Iodine and calcium enriched soy sauce |
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
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Application publication date: 20141224 |