CN106260927A - A kind of aromatic condiment spice - Google Patents
A kind of aromatic condiment spice Download PDFInfo
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- CN106260927A CN106260927A CN201510261632.8A CN201510261632A CN106260927A CN 106260927 A CN106260927 A CN 106260927A CN 201510261632 A CN201510261632 A CN 201510261632A CN 106260927 A CN106260927 A CN 106260927A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 64
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 10
- 235000013409 condiments Nutrition 0.000 title claims abstract description 10
- 241000628997 Flos Species 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 238000005070 sampling Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 25
- 239000011780 sodium chloride Substances 0.000 claims description 25
- 238000001816 cooling Methods 0.000 claims description 20
- 239000012535 impurity Substances 0.000 claims description 20
- 238000012216 screening Methods 0.000 claims description 20
- 239000003205 fragrance Substances 0.000 claims description 17
- 238000010298 pulverizing process Methods 0.000 claims description 15
- 241000498779 Myristica Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 2
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010792 warming Methods 0.000 description 10
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- IBGBGRVKPALMCQ-UHFFFAOYSA-N 3,4-dihydroxybenzaldehyde Chemical compound OC1=CC=C(C=O)C=C1O IBGBGRVKPALMCQ-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 150000003216 pyrazines Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000004206 stomach function Effects 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- AFDXODALSZRGIH-QPJJXVBHSA-N (E)-3-(4-methoxyphenyl)prop-2-enoic acid Chemical compound COC1=CC=C(\C=C\C(O)=O)C=C1 AFDXODALSZRGIH-QPJJXVBHSA-N 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- DDZQTCKHBSEICB-UHFFFAOYSA-N 1-methylcyclopent-2-en-1-ol Chemical compound CC1(O)CCC=C1 DDZQTCKHBSEICB-UHFFFAOYSA-N 0.000 description 1
- QQZOPKMRPOGIEB-UHFFFAOYSA-N 2-Oxohexane Chemical class CCCCC(C)=O QQZOPKMRPOGIEB-UHFFFAOYSA-N 0.000 description 1
- 244000045232 Canavalia ensiformis Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 241001662443 Phemeranthus parviflorus Species 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001298 alcohols Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940025250 camphora Drugs 0.000 description 1
- 239000010238 camphora Substances 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical class CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229960003371 protocatechualdehyde Drugs 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 description 1
- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 210000004916 vomit Anatomy 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to a kind of aromatic condiment spice, it be by Fructus Amomi, Cortex Cinnamomi, Fructus Foeniculi, Fructus Anisi Stellati, Flos Caryophylli, the Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Pericarpium Citri Reticulatae, Fructus Tsaoko, Rhizoma Zingiberis, Radix Glycyrrhizae, Semen Myristicae, Fructus Piperis, decortication Fructus Hordei Vulgaris (parched), the processing of 17 kinds of Rhizoma Curcumae Longae after spice and Sal put into blender by described proportioning and stir, mixing time is the most sterilized after 10～15 minutes, sampling observation, vanning warehouse-in after metering packing.The present invention not only can make the dish of the food of processing and culinary art good in color, smell and taste, in good taste, and have augment nutritional and health-care effect to human body.Abundant raw material of the present invention, manufacture method are simple and easy to do, with low cost.
Description
Technical field
The present invention relates to a kind of edible flavouring, be exactly a kind of aromatic condiment spice.
Background technology
Daily life often adds some flavoring agent to make food and dish more good in color, smell and taste when making food and dish-cooking, along with improving constantly of living standard, dietetic requirement is not only and is required high-quality by people, also require GOOD TASTE, therefore requiring more and more higher to the flavoring agent used when processed food and dish-cooking, the aromatic condiment spice that current people commonly use can not meet needs.
Summary of the invention
It is an object of the invention to provide the dish of a kind of food that not only can make processing and culinary art good in color, smell and taste to people, in good taste, and human body is had the aromatic condiment spice of augment nutritional and health-care effect.
Technical solution of the present invention:
(consumption is weight portion) be made up of following component of the present invention
Fructus Amomi 0.5～2 Cortex Cinnamomi 1～3 Fructus Foeniculi 2～6 Fructus Anisi Stellati 2～6
Flos Caryophylli 0.1～0.2 Radix Angelicae Dahuricae 0.1～0.3 Rhizoma Kaempferiae 0.5～2 Pericarpium Zanthoxyli 3～7
Rhizoma Alpiniae Officinarum 0.5～2 Pericarpium Citri Reticulatae 1～3 Fructus Tsaoko 0.2～1 Rhizoma Zingiberis 1～3
Radix Glycyrrhizae 0.5～2 Semen Myristicae 0.5～2 Fructus Piperis 0.5～2 decortication Fructus Hordei Vulgaris (parched) 1～5
Rhizoma Curcumae Longae 0.2～1 Sal 0.5～2 water is appropriate.
The manufacture method that above-mentioned each component is made the present invention is:
(1) the spice Fructus Amomi after screening removes impurity, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko are carried out saline stir-fry respectively, the ratio of spice Fructus Amomi, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko and salt is 25: 1, make its water content less than 10% more standby through 80 mesh sieve after it being pulverized respectively；
(2) spice Flos Caryophylli is picked destemming, sieve most ash bits, take out after eluriating with clear water and dry or dry, more standby through 80 mesh sieve after pulverizing；
(3) by removing the spice Pericarpium Zanthoxyli after impurity, clean stir-fry to sending fragrance through screening, take out when color takes on a red color, cooling, more standby after 80 mesh sieve after it is pulverized respectively；
(4) being cleaned by spice Rhizoma Zingiberis, put into pot, fry with slow fire, make to the foaming of Rhizoma Zingiberis Recens body to swell, outside is strong yellow, takes out, pulverize after cooling when giving out strong acid, more standby through 80 mesh sieve；
(5) put into pot parch after being dried by spice Pericarpium Citri Reticulatae, fry and take out to when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；
(6) decortication Fructus Hordei Vulgaris is put into pot, fry to slightly yellow, take out when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；
(7) dry or dry after the spice Radix Angelicae Dahuricae after screening removes impurity, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Rhizoma Curcumae Longae being washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；
(8) dry after the spice nutmeg after screening removes impurity, Fructus Piperis, Cortex Cinnamomi being washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；
(9) spice after above-mentioned 17 kinds of processing, Sal being put into blender by described proportioning and stirred, mixing time is the most sterilized after 10～15 minutes, sampling observation, vanning warehouse-in after metering packing.
It is that Sal warm water is dissolved into saline that described saline is fried, and first the spice needing saline to fry is put into pot and makes popular, then is spilled into saline and stirs dry.
Fructus Amomi in spice of the present invention: pungent scattered temperature is led to, kindization is passed through gas, and warming middle-JIAO is former, for stomach function regulating good medicine of being amusing；Cortex Cinnamomi: also known as Cortex Cinnamomi, property heat, acrid in the mouth, sweet, mend fiery supporing yang, dispersing cold for relieving pain, warming the meridian and promoting blood circulation.Fructus Foeniculi: warm in nature, acrid in the mouth, cold, pain relieving, regulate the flow of vital energy, stomach function regulating.Fructus Anisi Stellati: have another name called Fructus Anisi Stellati, its flavor efficacy is close with Fructus Foeniculi.Flos Caryophylli: warm in nature, acrid in the mouth, warming middle-JIAO to send down the adverse QI, warming the kidney to activate YANG.The Radix Angelicae Dahuricae: the Radix Angelicae Dahuricae is warm in nature, acrid in the mouth, the wind that induces sweat, dampness, detumescence and apocenosis, pain relieving.Reach on Radix Angelicae Dahuricae fragrant odour, wind pain relieving and enter sun bright.Rhizoma Kaempferiae: have Camphora sample fragrance, acrid in the mouth peppery.Containing volatile oil 3% 4%.It is mainly composed of Borneolum Syntheticum eucalyptol.P-methoxycinnamate and cinnamic acid.There is antibacterial and bacteriostasis, and there is the function of warming middle-JIAO for eliminating dampness promoting the circulation of QI to relieve pain.Pericarpium Zanthoxyli: another name Fructus Zanthoxyli.Property heat, acrid in the mouth；Warming middle-JIAO, pain relieving, parasite killing.Rhizoma Alpiniae Officinarum: property heat, acrid in the mouth.Warming middle-JIAO to relieve pain.Pericarpium Citri tangerinae: warm in nature, acrid in the mouth, hardship.In regulating the flow of vital energy, adjusting, dampness, reduce phlegm.Fructus Tsaoko: warm in nature, acrid in the mouth.Dampness, therefore the malaria partially contained with cold-damp and be suitable.The merit of Fructus Tsaoko warming middle-JIAO dampness, the most multiplex cloudy stagnant taste of cold-damp of controlling, distension and fullness in the abdomen, pain, vomit, have loose bowels, or dyspepsia stagnates feeling of fullness etc..Radix Glycyrrhizae: property is pungent, sweet in the mouth.Invigorating the spleen and replenishing QI, nourishing the lung to arrest cough, relieving spasm to stop pain, the mediation property of medicine.Lima bean: another name flesh fruit, semen myristicae.Warm in nature, acrid in the mouth.Warming middle-JIAO to promote flow of QI, relieving diarrhea with astringents.Fructus Piperis: property heat, acrid in the mouth.Warming middle-JIAO to relieve pain.Fructus Piperis is pure-yang constituent, grasps hot property, energy warm the intestines and stomach, dispersing cold for relieving pain, often has cold or the coldness and pain in the epigastrium of attacked by the cold and evil, vomiting to have loose bowels for the intestines and stomach.Rhizoma Curcumae Longae: warm in nature, acrid in the mouth, hardship.Removing blood stasis circulation of qi promoting inducing menstruation to relieve menalgia.The pungent scattered temperature of Rhizoma Curcumae Longae is led to, energy layman's cold expelling, and interior qi and blood circulation promotion is longer than row limb arm, kind profit pain relieving of invigorating blood circulation.Decortication Fructus Hordei Vulgaris (parched): the volatile ingredient of Fructus Hordei Vulgaris (parched) approximates with Semen Tritici aestivi, and the special composition of alcohols is isobutanol and furfuryl alcohol, and the special composition of aldehydes is furfural, protocatechualdehyde, syringic aldehyde and 2 pyrroles's aldehyde etc., and 2 hexanones and 2,3 pentanediones are also special composition.It addition, organic acid and lactone kind the most also have outstanding characteristic, also phenols, furans, pyridines, pyrazine compounds etc..The pyrazine compounds of burnt odor smelling good, phenols, 5 methyl 2 cyclopentenol 1 ketone, vanillin, maltol etc. are formed with significant contribution to Fructus Hordei Vulgaris (parched) powder fragrance.
The effect of the present invention
1, making raw material owing to present invention employs above-mentioned spice, the dish that the most not only can make the food of processing and culinary art is good in color, smell and taste, in good taste, and has augment nutritional and health-care effect to human body.
2, abundant raw material of the present invention, manufacture method are simple and easy to do, with low cost.
Detailed description of the invention
Embodiment 1:
By removing the spice Fructus Amomi after impurity through screening, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko carry out saline stir-fry respectively, and it is that Sal warm water is dissolved into saline that saline is fried, and first the spice needing saline to fry is put into pot and makes popular, then are spilled into saline and stir dry.The ratio of spice Fructus Amomi, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko and salt is 25: 1 so that it is water content is less than 10%, more standby through 80 mesh sieve after it being pulverized respectively；Spice Flos Caryophylli is picked destemming, sieve most ash bits, take out after eluriating with clear water and dry or dry, more standby through 80 mesh sieve after pulverizing；By removing the spice Pericarpium Zanthoxyli after impurity, clean stir-fry to sending fragrance through screening, take out when color takes on a red color, cooling, more standby after 80 mesh sieve after it is pulverized respectively；Being cleaned by spice Rhizoma Zingiberis, put into pot, fry with slow fire, make to the foaming of Rhizoma Zingiberis Recens body to swell, outside is strong yellow, takes out, pulverize after cooling when giving out strong acid, more standby through 80 mesh sieve；Put into pot parch after being dried by spice Pericarpium Citri Reticulatae, fry and take out to when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；Decortication Fructus Hordei Vulgaris is put into pot, fries to slightly yellow, take out when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；Dry or dry after the spice Radix Angelicae Dahuricae after screening removes impurity, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Rhizoma Curcumae Longae are washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；Dry after spice nutmeg after screening removes impurity, Fructus Piperis, Cortex Cinnamomi are washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；Spice Fructus Amomi after above-mentioned processing 0.5 kilogram, Cortex Cinnamomi 1 kilogram, Fructus Foeniculi 2 kilograms, Fructus Anisi Stellati 2 kilograms, Flos Caryophylli 0.1 kilogram, the Radix Angelicae Dahuricae 0.1 kilogram, Rhizoma Kaempferiae 0.5 kilogram, 3 kilograms of Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum 0.5 kilogram, Pericarpium Citri Reticulatae 1 kilogram, Fructus Tsaoko 0.2 kilogram, Rhizoma Zingiberis 1 kilogram, 0.5 kilogram of Radix Glycyrrhizae, Semen Myristicae 0.5 kilogram, 0.5 kilogram of Fructus Piperis, decortication Fructus Hordei Vulgaris (parched) 1 kilogram, 0.2 kilogram of Rhizoma Curcumae Longae and Sal 0.5 kilogram are put into blender and stirred, and mixing time is vanning warehouse-in after the most sterilized after 10～15 minutes, sampling observation, metering packing.
Embodiment 2:
By removing the spice Fructus Amomi after impurity through screening, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko carry out saline stir-fry respectively, and it is that Sal warm water is dissolved into saline that saline is fried, and first the spice needing saline to fry is put into pot and makes popular, then are spilled into saline and stir dry.The ratio of spice Fructus Amomi, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko and salt is 25: 1 so that it is water content is less than 10%, more standby through 80 mesh sieve after it being pulverized respectively；Spice Flos Caryophylli is picked destemming, sieve most ash bits, take out after eluriating with clear water and dry or dry, more standby through 80 mesh sieve after pulverizing；By removing the spice Pericarpium Zanthoxyli after impurity, clean stir-fry to sending fragrance through screening, take out when color takes on a red color, cooling, more standby after 80 mesh sieve after it is pulverized respectively；Being cleaned by spice Rhizoma Zingiberis, put into pot, fry with slow fire, make to the foaming of Rhizoma Zingiberis Recens body to swell, outside is strong yellow, takes out, pulverize after cooling when giving out strong acid, more standby through 80 mesh sieve；Put into pot parch after being dried by spice Pericarpium Citri Reticulatae, fry and take out to when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；Decortication Fructus Hordei Vulgaris is put into pot, fries to slightly yellow, take out when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；Dry or dry after the spice Radix Angelicae Dahuricae after screening removes impurity, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Rhizoma Curcumae Longae are washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；Dry after spice nutmeg after screening removes impurity, Fructus Piperis, Cortex Cinnamomi are washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；Spice Fructus Amomi after above-mentioned processing 1 kilogram, Cortex Cinnamomi 2 kilograms, Fructus Foeniculi 4 kilograms, Fructus Anisi Stellati 4 kilograms, Flos Caryophylli 0.1 kilogram, the Radix Angelicae Dahuricae 0.2 kilogram, Rhizoma Kaempferiae 1 kilogram, 5 kilograms of Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum 1 kilogram, Pericarpium Citri Reticulatae 2 kilograms, Fructus Tsaoko 0.5 kilogram, Rhizoma Zingiberis 2 kilograms, 1 kilogram of Radix Glycyrrhizae, Semen Myristicae 1 kilogram, 1 kilogram of Fructus Piperis, decortication Fructus Hordei Vulgaris (parched) 3 kilograms, 0.5 kilogram of Rhizoma Curcumae Longae and Sal 1 kilogram are put into blender and stirred, and mixing time is vanning warehouse-in after the most sterilized after 10～15 minutes, sampling observation, metering packing.
Embodiment 3:
By removing the spice Fructus Amomi after impurity through screening, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko carry out saline stir-fry respectively, and it is that Sal warm water is dissolved into saline that saline is fried, and first the spice needing saline to fry is put into pot and makes popular, then are spilled into saline and stir dry.The ratio of spice Fructus Amomi, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko and salt is 25: 1 so that it is water content is less than 10%, more standby through 80 mesh sieve after it being pulverized respectively；Spice Flos Caryophylli is picked destemming, sieve most ash bits, take out after eluriating with clear water and dry or dry, more standby through 80 mesh sieve after pulverizing；By removing the spice Pericarpium Zanthoxyli after impurity, clean stir-fry to sending fragrance through screening, take out when color takes on a red color, cooling, more standby after 80 mesh sieve after it is pulverized respectively；Being cleaned by spice Rhizoma Zingiberis, put into pot, fry with slow fire, make to the foaming of Rhizoma Zingiberis Recens body to swell, outside is strong yellow, takes out, pulverize after cooling when giving out strong acid, more standby through 80 mesh sieve；Put into pot parch after being dried by spice Pericarpium Citri Reticulatae, fry and take out to when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；Decortication Fructus Hordei Vulgaris is put into pot, fries to slightly yellow, take out when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；Dry or dry after the spice Radix Angelicae Dahuricae after screening removes impurity, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Rhizoma Curcumae Longae are washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；Dry after spice nutmeg after screening removes impurity, Fructus Piperis, Cortex Cinnamomi are washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；Spice Fructus Amomi after above-mentioned processing 2 kilograms, Cortex Cinnamomi 3 kilograms, Fructus Foeniculi 6 kilograms, Fructus Anisi Stellati 6 kilograms, Flos Caryophylli 0.2 kilogram, the Radix Angelicae Dahuricae 0.3 kilogram, Rhizoma Kaempferiae 2 kilograms, 7 kilograms of Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum 2 kilograms, Pericarpium Citri Reticulatae 3 kilograms, Fructus Tsaoko 1 kilogram, Rhizoma Zingiberis 3 kilograms, 2 kilograms of Radix Glycyrrhizae, Semen Myristicae 2 kilograms, 2 kilograms of Fructus Piperis, decortication Fructus Hordei Vulgaris (parched) 5 kilograms, 1 kilogram of Rhizoma Curcumae Longae and Sal 2 kilograms are put into blender and stirred, and mixing time is vanning warehouse-in after the most sterilized after 10～15 minutes, sampling observation, metering packing.
Claims (4)
1. an aromatic condiment spice, it is characterized in that being made up of following spice raw material, its weight portion is: Fructus Amomi 0.5～2 Cortex Cinnamomi 1～3 Fructus Foeniculi 2～6 Fructus Anisi Stellati 2～6 Flos Caryophylli 0.1～0.2 Radix Angelicae Dahuricae 0.1～0.3 Rhizoma Kaempferiae 0.5～2 Pericarpium Zanthoxyli 3～7 Rhizoma Alpiniae Officinarum 0.5～2 Pericarpium Citri Reticulatae 1～3 Fructus Tsaoko 0.2～1 Rhizoma Zingiberis 1～3 Radix Glycyrrhizae 0.5～2 Semen Myristicae 0.5～2 Fructus Piperis 0.5～2 decortication Fructus Hordei Vulgaris (parched) 1～5 Rhizoma Curcumae Longae 0.2～1 Sal 0.5～2 water is appropriate.
Aromatic condiment spice the most according to claim 1, it is characterised in that its composition by weight is: Fructus Amomi 1 Cortex Cinnamomi 2 Fructus Foeniculi 4 Fructus Anisi Stellati 4 Flos Caryophylli 0.1 Radix Angelicae Dahuricae 0.2 Rhizoma Kaempferiae 1 Pericarpium Zanthoxyli 5 Rhizoma Alpiniae Officinarum 1 Pericarpium Citri Reticulatae 2 Fructus Tsaoko 0.5 Rhizoma Zingiberis 2 Radix Glycyrrhizae 1 Semen Myristicae 1 Fructus Piperis 1 Fructus Hordei Vulgaris (parched) 3 Rhizoma Curcumae Longae 0.5 Sal 1 water of peeling is appropriate.
3. the preparation method of an aromatic condiment spice, it is characterized in that comprising the steps: that the spice Fructus Amomi after screening removes impurity, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko are carried out saline stir-fry by (1) respectively, the ratio of spice Fructus Amomi, Fructus Foeniculi, Fructus Anisi Stellati, Fructus Tsaoko and salt is 25: 1, make its water content less than 10% more standby through 80 mesh sieve after it being pulverized respectively；(2) spice Flos Caryophylli is picked destemming, sieve most ash bits, take out after eluriating with clear water and dry or dry, more standby through 80 mesh sieve after pulverizing；(3) by removing the spice Pericarpium Zanthoxyli after impurity, clean stir-fry to sending fragrance through screening, take out when color takes on a red color, cooling, more standby after 80 mesh sieve after it is pulverized respectively；(4) being cleaned by spice Rhizoma Zingiberis, put into pot, fry with slow fire, make to the foaming of Rhizoma Zingiberis Recens body to swell, outside is strong yellow, takes out, pulverize after cooling when giving out strong acid, more standby through 80 mesh sieve；(5) put into pot parch after being dried by spice Pericarpium Citri Reticulatae, fry and take out to when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；(6) decortication Fructus Hordei Vulgaris is put into pot, fry to slightly yellow, take out when sending fragrance, pulverize after cooling, more standby through 80 mesh sieve；(7) dry or dry after the spice Radix Angelicae Dahuricae after screening removes impurity, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinarum, Radix Glycyrrhizae, Rhizoma Curcumae Longae being washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；(8) dry after the spice nutmeg after screening removes impurity, Fructus Piperis, Cortex Cinnamomi being washed so that it is water content is less than 10%, standby through 80 mesh sieve after pulverizing；(9) spice after above-mentioned 17 kinds of processing, Sal being put into blender by described proportioning and stirred, mixing time is the most sterilized after 10～15 minutes, sampling observation, vanning warehouse-in after metering packing.
The preparation method of aromatic condiment spice the most according to claim 3, it is characterised in that it is that Sal warm water is dissolved into saline that described saline is fried, and first the spice needing saline to fry is put into pot and makes popular, then be spilled into saline and stir dry.
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| CN201510261632.8A CN106260927A (en) | 2015-05-21 | 2015-05-21 | A kind of aromatic condiment spice |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125194A (en) * | 2018-01-03 | 2018-06-08 | 吴江 | A kind of powdered compound seasoning |
| CN108576746A (en) * | 2018-03-19 | 2018-09-28 | 天津保元堂生物科技有限公司 | A kind of secret dried orange peel compound seasoner and preparation method thereof |
| CN110916057A (en) * | 2019-12-17 | 2020-03-27 | 德州乡盛食品有限公司 | Processing method of health-care and health-preserving braised chicken |
-
2015
- 2015-05-21 CN CN201510261632.8A patent/CN106260927A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125194A (en) * | 2018-01-03 | 2018-06-08 | 吴江 | A kind of powdered compound seasoning |
| CN108576746A (en) * | 2018-03-19 | 2018-09-28 | 天津保元堂生物科技有限公司 | A kind of secret dried orange peel compound seasoner and preparation method thereof |
| CN110916057A (en) * | 2019-12-17 | 2020-03-27 | 德州乡盛食品有限公司 | Processing method of health-care and health-preserving braised chicken |
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