CN105011081A - Preparation method of natural seasoning paste with braised fragrance - Google Patents
Preparation method of natural seasoning paste with braised fragrance Download PDFInfo
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- CN105011081A CN105011081A CN201510354478.9A CN201510354478A CN105011081A CN 105011081 A CN105011081 A CN 105011081A CN 201510354478 A CN201510354478 A CN 201510354478A CN 105011081 A CN105011081 A CN 105011081A
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- spice
- seasoning paste
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- extract
- spices
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000003205 fragrance Substances 0.000 title abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 32
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims description 20
- 229910052736 halogen Inorganic materials 0.000 claims description 20
- 150000002367 halogens Chemical class 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 11
- 235000012054 meals Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 241001647745 Banksia Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000000638 solvent extraction Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 15
- 239000000463 material Substances 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract 3
- 239000002131 composite material Substances 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of natural seasoning paste with braised fragrance. The seasoning paste is prepared through the following steps: weighing various spices in proportion, compounding the weighed spices, and crushing the compounded spices into coarse powder of 30 meshes by a low temperature pulverizer; transferring the mixed spices into an extraction tank, extracting a solvent, filtering the extracted solvent, and concentrating the filtered solvent so as to obtain a mixed spice extractor; adding other seasoning auxiliary materials to the mixed spice extractor for allocation, and uniformly grinding the seasoning auxiliary materials and the spice extractor which are allocated through gel grinding so as to obtain natural seasoning paste with braised fragrance and rich flavor. The prepared natural seasoning paste with braised fragrance has the characteristics of rich flavor, high concentration, long shelf life, high convenience, high easiness in use, and the like, is convenient for large-scale application in food industry, can be widely applied for seasoning and improvement of aroma in the fields of composite spices, leisure pot foods, meat products and the like.
Description
Technical field
The invention belongs to food processing technology field, relate to the preparation method of the fragrant seasoning paste of a kind of natural halogen.
Background technology
Marinated food is with a long history, is China's traditional characteristics dining food, and because of its color, fragrance, taste, water-retaining property is unique and be loved by the people.Current sauce halogen food with neat of animal, meat of poultris, eggs, aquatic products category, soybean product etc. for main product.Such as roast chicken, braised chicken, boiled salted duck, spiced beef, spiced pork leg etc. in meat, also comprise the hoof, wing, pawl etc. of a large amount of animal used.In eggs, what use in a large number has egg, duck's egg, quail egg etc.Bean product are as shredded soybean curd, dried bean curd, steamed bean curd roll etc.Various with the food variety that stew in soy sauce technique is made, and tasty, cover numerous dining food field.Marinated food has entered the dining table of people more and more widely, is both applicable to the demand of fast pace life, is also applicable to the life requirements such as tourism and leisure, makes fast food, kitchen garnishes, tour and picnic, snack food, all indispensable.
Spice used generally direct use raw material or use after carrying out simple abrasive dust in traditional marinated food, the utilization rate of material effective component is lower, and not easily long-term storage, be unfavorable for that the scale of food-processing industry uses.Therefore, the present invention uses the pungent perfume material of traditional compound and in conjunction with up-to-date extraction process, obtain a kind of sauce halogen local flavor water-soluble liquid spice, there is rapid solution, easy to use, long shelf-life, utilization rate advantages of higher, be with a wide range of applications in industries such as various compound seasoner and food and drink processing.
Summary of the invention
The object of this invention is to provide the preparation method of the fragrant seasoning paste of a kind of natural halogen.
The technical solution used in the present invention is:
The preparation method of the fragrant seasoning paste of a kind of natural halogen, comprise the steps: first to be mixed by following parts by weight by the raw material of spice: anistree 10-20 part, fennel seeds 5-15 part, Chinese prickly ash 1-10 part, cloves 1-5 part, nutmeg 4-15 part, tsaoko 1-10 part, three how 1-10 part, Amomum cardamomum 1-10 part, Radix Glycyrrhizae 1-10 part, rhizoma zingiberis 3-15 part, galingal 1-10 part, fructus amomi 1-10 part, root of Dahurain angelica 1-10 part, in one's early teens 1-5 part, cassia bark 5-20 part, dried orange peel 1-10 part, capsicum 1-5 part, banksia rose 1-5 part, spiceleaf 1-5 part, total amount is 100 parts; Weigh after preparing in proportion, be then broken into 30 order meal with Lowtemperaturepulverizer; Then mixing spice meal is transferred to extractor, uses edible alcohol to carry out solvent extraction, extract after filtration, concentrated after, spice extract must be mixed; Gained mixing spice extract adds the allotment of other auxiliary and condiments, after colloid mill grinding evenly, obtains the fragrant seasoning paste of a kind of natural halogen with rich flavor.
Preferably, the parts by weight of the raw material of described spice are: anistree 15-18 part, fennel seeds 10-15 part, Chinese prickly ash 1-5 part, cloves 1-3 part, nutmeg 4-10 part, tsaoko 5-10 part, three how 5-10 part, Amomum cardamomum 2-5 part, Radix Glycyrrhizae 7-10 part, rhizoma zingiberis 3-8 part, galingal 1-5 part, fructus amomi 1-5 part, root of Dahurain angelica 5-10 part, in one's early teens 1-5 part, cassia bark 5-10 part, dried orange peel 5-10 part, capsicum 1-5 part, banksia rose 1-5 part, spiceleaf 1-5 part, total amount is 100 parts.
Preferably, described Lowtemperaturepulverizer is water-cooled, and chilling temperature is 4-6 DEG C.
The technological parameter of described solvent extraction is: carry out refluxing extraction by mixing the edible alcohol of spice meal with 95%, alcohol consumption is 8-10 times of raw material weight, extraction time 3-6 hour, extracting liquid filtering filter screen is 150-200 order, reduced pressure concentration vacuum-0.095 ~-0.085MPa, thickening temperature 55-65 DEG C, concentrate soluble solid reaches 30-80%.
Described mixing spice extract is allocated mass ratio with other auxiliary and condiments and is: mix spice extract 20-40%, yeast extract 10-30%, powder of pork 10-30%, mushroom medicinal extract 10-20%, white granulated sugar 2-10%, edible salt 5-10%, and each constituent mass percentage sum is 100%.
The beneficial effect that the present invention has:
The fragrant seasoning paste of the natural halogen that the present invention obtains; relative to powdery mixing spice; have that local flavor is strong, concentration is high, long shelf-life, facilitate the features such as easy-to-use, be convenient to scale application in food industry, the fields such as various compound seasoner, snack food, meat products can be widely used in.
Detailed description of the invention
The present invention will be further described by the following examples, but do not limit protection scope of the present invention.
Embodiment 1:
A preparation method for the fragrant seasoning paste of natural halogen, comprises the steps:
First compound spice raw material altogether 100g is got, obtained by following parts by weight mixing: anistree 18g, fennel seeds 10g, Chinese prickly ash 3g, cloves 2g, nutmeg 4g, tsaoko 5g, three be 5g, Amomum cardamomum 4g, Radix Glycyrrhizae 7g, rhizoma zingiberis 5g, galingal 2g, fructus amomi 5g, root of Dahurain angelica 8g, careless beans bandit 1g, cassia bark 7g, dried orange peel 9g, capsicum 1g, banksia rose 3g, spiceleaf 1g how.After various spice is weighed in proportion and prepared, be then broken into 30 order meal with under Lowtemperaturepulverizer 5 DEG C of conditions.
Spice mix meal is transferred to extractor, the edible alcohol 900g adding 95% carries out refluxing extraction, 5 hours extraction times, extract carries out reduced pressure concentration after 200 mesh filter screens filter, concentrated vacuum-0.095MPa, temperature 55 DEG C, extract 50g is obtained, soluble solid about 39% after concentrated.
Get above-mentioned gained concentrated extract 50g, yeast extract 45g, powder of pork 30g, mushroom medicinal extract 40g, white granulated sugar 15g, edible salt 20g mix, after colloid mill grinding evenly, obtain the fragrant seasoning paste 200g of a kind of natural halogen with rich flavor, can be used for the seasoning flavouring of the products such as halogen flesh noodles seasoning matter.
Embodiment 2:
A preparation method for the fragrant seasoning paste of natural halogen, comprises the steps:
First compound spice raw material altogether 1000g is got, obtained by following parts by weight mixing: anistree 150g, fennel seeds 110g, Chinese prickly ash 10g, cloves 10g, nutmeg 80g, tsaoko 80g, three be 60g, Amomum cardamomum 20g, Radix Glycyrrhizae 90g, rhizoma zingiberis 30g, galingal 40g, fructus amomi 20g, root of Dahurain angelica 50g, careless beans bandit 20g, cassia bark 100g, dried orange peel 50g, capsicum 20g, banksia rose 50g, spiceleaf 10g how.Weigh after preparing in proportion, be then broken into 30 order meal with under Lowtemperaturepulverizer 6 DEG C of conditions.
Spice mix meal is transferred to extractor, the edible alcohol 8Kg adding 95% carries out refluxing extraction, 6 hours extraction times, extract carries out reduced pressure concentration after 150 mesh filter screens filter, concentrated vacuum-0.090MPa, temperature 60 C, concentrated extract 600g is obtained, soluble solid about 32% after concentrated.
Get above-mentioned gained concentrated extract 600g, yeast extract 350g, powder of pork 550g, mushroom medicinal extract 300g, white granulated sugar 50g, edible salt 150g mix, after colloid mill grinding evenly, obtain the fragrant seasoning paste 2000g of a kind of natural halogen with rich flavor, can be used for halogen and to cook meat the seasoning flavouring of food.
Claims (5)
1. the preparation method of the fragrant seasoning paste of natural halogen, it is characterized in that: comprise the steps: first to be mixed by following parts by weight by the raw material of spice: anistree 10-20 part, fennel seeds 5-15 part, Chinese prickly ash 1-10 part, cloves 1-5 part, nutmeg 4-15 part, tsaoko 1-10 part, three how 1-10 part, Amomum cardamomum 1-10 part, Radix Glycyrrhizae 1-10 part, rhizoma zingiberis 3-15 part, galingal 1-10 part, fructus amomi 1-10 part, root of Dahurain angelica 1-10 part, in one's early teens 1-5 part, cassia bark 5-20 part, dried orange peel 1-10 part, capsicum 1-5 part, banksia rose 1-5 part, spiceleaf 1-5 part, total amount is 100 parts; Weigh after preparing in proportion, be then broken into 30 order meal with Lowtemperaturepulverizer; Then mixing spice meal is transferred to extractor, uses edible alcohol to carry out solvent extraction, extract after filtration, concentrated after, spice extract must be mixed; Gained mixing spice extract adds the allotment of other auxiliary and condiments, after colloid mill grinding evenly, obtains the fragrant seasoning paste of a kind of natural halogen with rich flavor.
2. the preparation method of the fragrant seasoning paste of natural halogen according to claim 1, it is characterized in that: the parts by weight of the raw material of described spice are: anistree 15-18 part, fennel seeds 10-15 part, Chinese prickly ash 1-5 part, cloves 1-3 part, nutmeg 4-10 part, tsaoko 5-10 part, three how 5-10 part, Amomum cardamomum 2-5 part, Radix Glycyrrhizae 7-10 part, rhizoma zingiberis 3-8 part, galingal 1-5 part, fructus amomi 1-5 part, root of Dahurain angelica 5-10 part, in one's early teens 1-5 part, cassia bark 5-10 part, dried orange peel 5-10 part, capsicum 1-5 part, banksia rose 1-5 part, spiceleaf 1-5 part, total amount is 100 parts.
3. the preparation method of the fragrant seasoning paste of natural halogen according to claim 1 or 2, it is characterized in that: described Lowtemperaturepulverizer is water-cooled, chilling temperature is 4-6 DEG C.
4. the preparation method of the fragrant seasoning paste of natural halogen according to claim 3, it is characterized in that: the technological parameter of described solvent extraction is: carry out refluxing extraction by mixing the edible alcohol of spice meal with 95%, alcohol consumption is 8-10 times of raw material weight, extraction time 3-6 hour, extracting liquid filtering filter screen is 150-200 order, reduced pressure concentration vacuum-0.095 ~-0.085MPa, thickening temperature 55-65 DEG C, concentrate soluble solid reaches 30-80%.
5. the preparation method of the fragrant seasoning paste of natural halogen according to claim 1 or 4, it is characterized in that: described mixing spice extract is allocated mass ratio with other auxiliary and condiments and is: mix spice extract 20-40%, yeast extract 10-30%, powder of pork 10-30%, mushroom medicinal extract 10-20%, white granulated sugar 2-10%, edible salt 5-10%, each constituent mass percentage sum is 100%.
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| CN201510354478.9A CN105011081A (en) | 2015-06-24 | 2015-06-24 | Preparation method of natural seasoning paste with braised fragrance |
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| CN201510354478.9A CN105011081A (en) | 2015-06-24 | 2015-06-24 | Preparation method of natural seasoning paste with braised fragrance |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661457A (en) * | 2016-01-11 | 2016-06-15 | 蒋丽红 | Seasoning preservative for meat products and preparation method of seasoning preservative |
| CN106982917A (en) * | 2017-04-28 | 2017-07-28 | 岑健 | A kind of meat soak and preparation method thereof |
| CN106993797A (en) * | 2017-06-06 | 2017-08-01 | 成都屋头餐饮管理有限公司 | A kind of special spices of chafing dish bottom flavorings and its preparation technology |
| CN108497443A (en) * | 2018-04-20 | 2018-09-07 | 珠海首力企业有限公司 | A kind of cold soup odoriferous herbs and its preparation process |
| CN108576750A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of preparation method of sauced meat seasoning |
| CN108936525A (en) * | 2018-08-16 | 2018-12-07 | 袁春续 | A kind of halogen meat formula |
| CN109349591A (en) * | 2018-10-25 | 2019-02-19 | 王付国 | The instant flavouring of drysaltery complex solid |
| CN110250393A (en) * | 2019-07-11 | 2019-09-20 | 东莞市华井生物科技有限公司 | Natural edible essence preservative, preparation method and natural edible essence |
| CN111227215A (en) * | 2020-03-05 | 2020-06-05 | 广州辣百川食品配料有限公司 | Novel process and method for producing slag-free (or less slag) brine material |
| CN115969026A (en) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | Aromatizing and flavoring base material and preparation method and application thereof |
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- 2015-06-24 CN CN201510354478.9A patent/CN105011081A/en active Pending
Patent Citations (5)
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661457A (en) * | 2016-01-11 | 2016-06-15 | 蒋丽红 | Seasoning preservative for meat products and preparation method of seasoning preservative |
| CN106982917A (en) * | 2017-04-28 | 2017-07-28 | 岑健 | A kind of meat soak and preparation method thereof |
| CN106993797A (en) * | 2017-06-06 | 2017-08-01 | 成都屋头餐饮管理有限公司 | A kind of special spices of chafing dish bottom flavorings and its preparation technology |
| CN108576750A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of preparation method of sauced meat seasoning |
| CN108497443A (en) * | 2018-04-20 | 2018-09-07 | 珠海首力企业有限公司 | A kind of cold soup odoriferous herbs and its preparation process |
| CN108936525A (en) * | 2018-08-16 | 2018-12-07 | 袁春续 | A kind of halogen meat formula |
| CN109349591A (en) * | 2018-10-25 | 2019-02-19 | 王付国 | The instant flavouring of drysaltery complex solid |
| CN110250393A (en) * | 2019-07-11 | 2019-09-20 | 东莞市华井生物科技有限公司 | Natural edible essence preservative, preparation method and natural edible essence |
| CN111227215A (en) * | 2020-03-05 | 2020-06-05 | 广州辣百川食品配料有限公司 | Novel process and method for producing slag-free (or less slag) brine material |
| CN115969026A (en) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | Aromatizing and flavoring base material and preparation method and application thereof |
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Application publication date: 20151104 |
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