CN107912752A - Lobster flavourings and preparation method thereof - Google Patents
Lobster flavourings and preparation method thereof Download PDFInfo
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- CN107912752A CN107912752A CN201711004142.5A CN201711004142A CN107912752A CN 107912752 A CN107912752 A CN 107912752A CN 201711004142 A CN201711004142 A CN 201711004142A CN 107912752 A CN107912752 A CN 107912752A
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- lobster
- flavourings
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- lobster flavourings
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- 241000238565 lobster Species 0.000 title claims abstract description 73
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- 241000522254 Cassia Species 0.000 claims abstract description 16
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 16
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 16
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 16
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 16
- 239000001702 nutmeg Substances 0.000 claims abstract description 16
- 240000007232 Illicium verum Species 0.000 claims abstract description 11
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 11
- 244000061520 Angelica archangelica Species 0.000 claims abstract 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 40
- 239000002994 raw material Substances 0.000 claims description 39
- 238000001514 detection method Methods 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 238000001035 drying Methods 0.000 claims description 24
- 239000002184 metal Substances 0.000 claims description 15
- 238000012797 qualification Methods 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 10
- 238000003556 assay Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000005453 pelletization Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims 1
- 235000005300 cardamomo Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000007407 health benefit Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 17
- 241000510672 Cuminum Species 0.000 description 12
- 241000212314 Foeniculum Species 0.000 description 12
- 241000498779 Myristica Species 0.000 description 12
- 241000125175 Angelica Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000583629 Cypridopsis vidua Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002804 anti-anaphylactic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000005389 magnetism Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of lobster flavourings and preparation method thereof, which is made of according to percentage by weight following composition：The root of Dahurain angelica 16 22%, fennel seeds 15 23%, cumin 8 11%, illiciumverum 9 12%, Chinese prickly ash 8 12%, tsaoko 9 12%, nutmeg 8 11%, radix glycyrrhizae 5 7%, Chinese cassia tree 1.5 2.5%, cloves 1.5 3%.The lobster that burns out of lobster flavourings of the present invention is full of nutrition, body health benefits, and can retain original delicate flavour of lobster.
Description
Technical field
The present invention is on a kind of flavoring, more particularly to a kind of lobster flavourings and preparation method thereof.
Background technology
The nutrient categories and content of lobster are all no less than livestock meat, and the nutritional ingredient in each seed shrimp body is almost consistent
, what is contained in each seed shrimp body is all high protein, low fat, and protein content accounts for overall 16-20% or so, fat content less than
0.2%.And contained fat is mainly what is be made of unrighted acid, is suitable for absorption of human body.And lobster is not only meat
Pure white delicacy, delicious flavour, high protein, low fat is full of nutrition, also has medical value, energy preventing phlegm from forming and stopping coughing, promotes wound to be cured
Close.Because of the advantages that its nutritive value is high, delicious flavour, lobster becomes one of cuisines that general public likes, now on the market
The flavoring of cooking of lobster has very much, and the condiment of different taste imparts a variety of flavors of cray, but now most
Flavouring material formula, the pungent incense drug material of excessive abuse, and the interaction between raw material and raw material does not also consider thorough, causes final
The flavoring worked it out may be not the set of each raw material effect, may conversely be caused due to the effect between raw material to body
Body is harmful to.And the taste that excessive excessively miscellaneous raw material also results in flavoring is overweight, the fresh fragrance of lobster in itself have impact on the contrary.
The content of the invention
Therefore, it is an object of the present invention to providing a kind of full of nutrition, body health benefits, and there is fresh-keeping function
Lobster flavourings and preparation method thereof.
In order to achieve the above object, the present invention provides a kind of lobster flavourings, the lobster flavourings according to percentage by weight by with
Lower composition composition：Root of Dahurain angelica 16-22%, fennel seeds 15-23%, cumin 8-11%, octagonal 9-12%, Chinese prickly ash 8-12%, tsaoko 9-
12%, nutmeg 8-11%, radix glycyrrhizae 5-7%, Chinese cassia tree 1.5-2.5%, cloves 1.5-3%.
As optional technical solution, which is made of according to percentage by weight following composition：The root of Dahurain angelica 20%,
Fennel seeds 20%, cumin 10%, illiciumverum 10%, Chinese prickly ash 10%, tsaoko 10%, nutmeg 10%, radix glycyrrhizae 6%, Chinese cassia tree 2%, fourth
Perfume 2%.
The present invention also provides a kind of preparation method of lobster flavourings, which comprises the following steps：
(1) raw material is chosen, which is made of according to percentage by weight following composition：Root of Dahurain angelica 16-22%, fennel seeds 15-
23%, cumin 8-11%, octagonal 9-12%, Chinese prickly ash 8-12%, tsaoko 9-12%, nutmeg 8-11%, radix glycyrrhizae 5-7%, Chinese cassia tree
1.5-2.5%, cloves 1.5-3%；
(2) crush and pelletize：The raw material is crushed, and stirs evenly to be placed in granulator and pelletizes；
(3) magnetic is sieved through excessively：By the material sieving formed of pelletizing, and cross magnetic means and be detected；
(4) wet sterilization；Wet sterilization is carried out to the material after excessively sieved magnetic；
(5) dry：It will be dried by the material of wet sterilization；
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster seasoning
Material；
(7) finished product packing：Finished product lobster flavourings quantitative sealed is packed；
(8) examine and dispatch from the factory：Lobster flavourings after packaging through dispatching from the factory after the assay was approved.
As optional technical solution, the raw material choose the step of before it is further comprising the steps of:Raw material receives, to the original
Material carries out quality inspection and raw material storage.
As optional technical solution, which is made of according to percentage by weight following composition：The root of Dahurain angelica 20%, fennel seeds
20%, cumin 10%, illiciumverum 10%, Chinese prickly ash 10%, tsaoko 10%, nutmeg 10%, radix glycyrrhizae 6%, Chinese cassia tree 2%, cloves 2%.
As optional technical solution, the temperature of the wet sterilization step is 100-120 DEG C, and the time is 5-10 minutes.
As optional technical solution, the step of the drying in, drying temperature is 90-110 DEG C, drying time 30-50
Minute.
As optional technical solution, the mesh number of the sieve of sieving is 90-110 mesh.
As optional technical solution, further included before the finished product packing:Packaging material receives and packaging material storage.
Compared with prior art, lobster flavourings of the invention contain the root of Dahurain angelica, and fennel seeds, cumin is octagonal, Chinese prickly ash, tsaoko,
Nutmeg, radix glycyrrhizae, Chinese cassia tree, cloves, effect is without mutual side effect between these flavorings, and the root of Dahurain angelica, cloves have antibacterial anti-inflammatory
The effect of, tsaoko, illiciumverum, fennel seeds, Chinese prickly ash can de-taste except raw meat, improve a poor appetite；Nutmeg has stomach invigorating qi-regulating, the effect of appetizing
Fruit；Cumin has effects that to prevent food spoilage；Radix glycyrrhizae has effects that antianaphylactic, and the present invention take into account between each raw material
Mutually synergistic effect, these raw materials are organically combined together, and are succeeded in developing by repetitious debugging, so that lobster
There is stomach invigorating qi-regulating, appetizing increase appetite, while the nutritional ingredient in lobster can be increased, improve the immunity of the human body, and
And the lobster fired using flavoring of the invention is not only without fishy smell also no impurity taste, moreover it is possible to retains the delicious of lobster.And use
Wet sterilization can fully kill the bacterium in material, but will not destroy the nutritional ingredient inside material.
It can be further understood on the advantages and spirit of the present invention by following detailed description of the invention.
Embodiment
The present invention provides a kind of lobster flavourings, which is made of according to percentage by weight following composition：In vain
Root of Dahurian angelica 16-22%, fennel seeds 15-23%, cumin 8-11%, octagonal 9-12%, Chinese prickly ash 8-12%, tsaoko 9-12%, nutmeg 8-
11%, radix glycyrrhizae 5-7%, Chinese cassia tree 1.5-2.5%, cloves 1.5-3%.
And it is preferred that lobster flavourings are made of according to percentage by weight following composition：The root of Dahurain angelica 20%, fennel seeds 20%,
Cumin 10%, illiciumverum 10%, Chinese prickly ash 10%, tsaoko 10%, nutmeg 10%, radix glycyrrhizae 6%, Chinese cassia tree 2%, cloves 2%.
Wherein, above-mentioned lobster flavourings are prepared using following preparation method：
(1) above-mentioned raw materials are chosen, and raw material receiving, ingredient inspection and raw material storage have been further included before raw material is chosen
The step of.Raw material receives the critical control point of the preparation method as lobster flavourings, and matter is carried out to raw material after raw material receiving
Amount is examined, and is examined the raw material of qualification and can be entered in next step.Moreover, if non-immediate use raw material, need to after the assay was approved
Raw material is stored.
(2) crush and pelletize：Above-mentioned raw materials are crushed, and stirs evenly to be placed in granulator and pelletizes.
(3) magnetic is sieved through excessively：By the material sieving formed of pelletizing, and cross magnetic means and be detected, wherein, the sieve of sieving
Mesh number be, for example, 90-110 mesh, the magnetism of magnetic means is, for example, 10000 Gausses, can be detected by magnetic means in material
Whether the content of metallics meets standard or requirement.
(4) wet sterilization；Wet sterilization is carried out to the material after excessively sieved magnetic, wet sterilization temperature is 100-120 DEG C, when
Between be 5-10 minutes.
(5) dry：It will be dried by the material of wet sterilization, drying temperature is 90-110 DEG C, drying time 30-
50 minutes.The purpose of drying is lobster flavourings above-mentioned in order to prevent because occurring rotten situation containing moisture.
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster seasoning
Material；Wherein metal detection is also the critical control point of the preparation method of lobster flavourings.
(7) finished product packing：Lobster flavourings quantitative sealed is packed, and is further included before the step of finished product packing:
Packaging material receives and packaging material storage.
(8) examine and dispatch from the factory：Lobster flavourings after packaging carry out quality inspection according to national food hygienic standard, through inspection
Trade mark is sticked after testing qualification, is put in storage, dispatches from the factory.
With reference to embodiment to the present invention illustrated in detail, but protection scope of the present invention be not limited to it is following
Embodiment.
Raw materials used not specified (NS) in the embodiment of the present invention, all using commercial product.
Embodiment one
A kind of lobster flavourings, lobster flavourings are made of according to percentage by weight following composition：The root of Dahurain angelica 20%, fennel seeds
20%, cumin 10%, illiciumverum 10%, Chinese prickly ash 10%, tsaoko 10%, nutmeg 10%, radix glycyrrhizae 6%, Chinese cassia tree 2%, cloves 2%.
Above-mentioned lobster flavourings are prepared using following preparation method：
(1) above-mentioned raw materials are chosen.
(2) crush and pelletize：The raw material is crushed, and stirs evenly to be placed in granulator and pelletizes.
(3) magnetic is sieved through excessively：The material for formation of pelletizing is crossed into 100 mesh sieves, and crosses magnetic means and is detected, qualification enters
In next step.
(4) wet sterilization；Wet sterilization is carried out to being sieved through the material after magnetic excessively, wet sterilization temperature is 110 DEG C, and the time is
7 minutes.
(5) dry：It will be dried by the material of wet sterilization, drying temperature is 100 DEG C, and drying time is 40 points
Clock.
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster seasoning
Material.
(7) finished product packing：Lobster flavourings quantitative sealed is packed.
(8) examine and dispatch from the factory：Lobster flavourings after packaging through dispatching from the factory after the assay was approved.
Embodiment two
A kind of lobster flavourings, lobster flavourings are made of according to percentage by weight following composition：The root of Dahurain angelica 16%, fennel seeds
15%, cumin 8%, illiciumverum 9%, Chinese prickly ash 8%, tsaoko 9%, nutmeg 8%, radix glycyrrhizae 5%, Chinese cassia tree 1.5%, cloves 1.5%.
Above-mentioned lobster flavourings are prepared using following preparation method：
(1) above-mentioned raw materials are chosen.
(2) crush and pelletize：The raw material is crushed, and stirs evenly to be placed in granulator and pelletizes.
(3) magnetic is sieved through excessively：The material for formation of pelletizing is crossed into 90 mesh sieves, and crosses magnetic means and is detected, qualification enters
In next step.
(4) wet sterilization；Wet sterilization is carried out to being sieved through the material after magnetic excessively, wet sterilization temperature is 100 DEG C, and the time is
8 minutes.
(5) dry：It will be dried by the material of wet sterilization, drying temperature is 90 DEG C, and drying time is 45 minutes.
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster seasoning
Material.
(7) finished product packing：Lobster flavourings quantitative sealed is packed.
(8) examine and dispatch from the factory：Lobster flavourings after packaging through dispatching from the factory after the assay was approved.
Embodiment three
A kind of lobster flavourings, lobster flavourings are made of according to percentage by weight following composition：The root of Dahurain angelica 22%, fennel seeds
23%, cumin 11%, illiciumverum 12%, Chinese prickly ash 12%, tsaoko 12%, nutmeg 11%, radix glycyrrhizae 7%, Chinese cassia tree 2.5%, cloves
3%.
Above-mentioned lobster flavourings are prepared using following preparation method：
(1) above-mentioned raw materials are chosen.
(2) crush and pelletize：The raw material is crushed, and stirs evenly to be placed in granulator and pelletizes.
(3) magnetic is sieved through excessively：The material for formation of pelletizing is crossed into 100 mesh sieves, and crosses magnetic means and is detected, qualification enters
In next step.
(4) wet sterilization；Wet sterilization is carried out to being sieved through the material after magnetic excessively, wet sterilization temperature is 120 DEG C, and the time is
6 minutes.
(5) dry：It will be dried by the material of wet sterilization, drying temperature is 110 DEG C, and drying time is 35 points
Clock.
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster seasoning
Material.
(7) finished product packing：Lobster flavourings quantitative sealed is packed.
(8) examine and dispatch from the factory：Lobster flavourings after packaging through dispatching from the factory after the assay was approved.
Example IV
A kind of lobster flavourings, lobster flavourings are made of according to percentage by weight following composition：The root of Dahurain angelica 18%, fennel seeds
21%, cumin 10.5%, illiciumverum 11%, Chinese prickly ash 11%, tsaoko 11%, nutmeg 10.5%, radix glycyrrhizae 6.5%, Chinese cassia tree 2.3%,
Cloves 2.5%.
Above-mentioned lobster flavourings are prepared using following preparation method：
(1) above-mentioned raw materials are chosen.
(2) crush and pelletize：The raw material is crushed, and stirs evenly to be placed in granulator and pelletizes.
(3) magnetic is sieved through excessively：The material for formation of pelletizing is crossed into 110 mesh sieves, and crosses magnetic means and is detected, qualification enters
In next step.
(4) wet sterilization；Wet sterilization is carried out to being sieved through the material after magnetic excessively, wet sterilization temperature is 100 DEG C, and the time is
10 minutes.
(5) dry：It will be dried by the material of wet sterilization, drying temperature is 90 DEG C, and drying time is 50 minutes.
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster seasoning
Material.
(7) finished product packing：Lobster flavourings quantitative sealed is packed.
(8) examine and dispatch from the factory：Lobster flavourings after packaging through dispatching from the factory after the assay was approved.
For the finished product lobster flavourings prepared in the various embodiments described above, required according to product quality, detect corrresponding quality
Index, the result measured are higher by national food hygienic standard, and lobster flavourings delicious flavour, full of nutrition, Neng Gouyou
The appetite for meeting people of effect, is adapted to scale application.
By the above detailed description of preferred embodiments, it is intended to more clearly describe the feature of the present invention with spiritual,
And not protection scope of the present invention is any limitation as with above-mentioned disclosed preferred embodiment.On the contrary, its purpose
It is intended to cover various changes and has being arranged in the scope of the claims of the invention to be applied of equality.Cause
This, the apllied scope of the claims of the present invention should make most broad explanation according to above-mentioned explanation, to cause it
Cover all possible change and the arrangement of tool equality.
Claims (9)
1. a kind of lobster flavourings, it is characterised in that the lobster flavourings are made of according to percentage by weight following composition：
Root of Dahurain angelica 16-22%, fennel seeds 15-23%, cumin 8-11%, octagonal 9-12%, Chinese prickly ash 8-12%, tsaoko 9-12%, meat
Cardamom 8-11%, radix glycyrrhizae 5-7%, Chinese cassia tree 1.5-2.5%, cloves 1.5-3%.
2. lobster flavourings as claimed in claim 1, it is characterised in that the lobster flavourings are according to percentage by weight by following
Composition forms：
The root of Dahurain angelica 20%, fennel seeds 20%, cumin 10%, illiciumverum 10%, Chinese prickly ash 10%, tsaoko 10%, nutmeg 10%, radix glycyrrhizae
6%, Chinese cassia tree 2%, cloves 2%.
3. a kind of preparation method of lobster flavourings, it is characterised in that the preparation method comprises the following steps：
(1) raw material is chosen, which is made of according to percentage by weight following composition：Root of Dahurain angelica 16-22%, fennel seeds 15-23%,
Cumin 8-11%, octagonal 9-12%, Chinese prickly ash 8-12%, tsaoko 9-12%, nutmeg 8-11%, radix glycyrrhizae 5-7%, Chinese cassia tree 1.5-
2.5%, cloves 1.5-3%；
(2) crush and pelletize：The raw material is crushed, and stirs evenly to be placed in granulator and pelletizes；
(3) magnetic is sieved through excessively：By the material sieving formed of pelletizing, and cross magnetic means and be detected；
(4) wet sterilization；Wet sterilization is carried out to the material after excessively sieved magnetic；
(5) dry：It will be dried by the material of wet sterilization；
(6) metal detection：The detection of metal detection is carried out to the material after drying, detection qualification gets product lobster flavourings；
(7) finished product packing：Finished product lobster flavourings quantitative sealed is packed；
(8) examine and dispatch from the factory：Lobster flavourings after packaging through dispatching from the factory after the assay was approved.
4. the preparation method of lobster flavourings as claimed in claim 3, it is characterised in that before the step of raw material is chosen also
Comprise the following steps:Raw material receives, quality inspection and raw material storage is carried out to the raw material.
5. the preparation method of lobster flavourings as claimed in claim 3, it is characterised in that the raw material according to percentage by weight by
Following composition composition：The root of Dahurain angelica 20%, fennel seeds 20%, cumin 10%, illiciumverum 10%, Chinese prickly ash 10%, tsaoko 10%, nutmeg
10%, radix glycyrrhizae 6%, Chinese cassia tree 2%, cloves 2%.
6. the preparation method of lobster flavourings as claimed in claim 3, it is characterised in that the temperature of the wet sterilization step is
100-120 DEG C, the time is 5-10 minutes.
7. the preparation method of lobster flavourings as claimed in claim 3, it is characterised in that in the step of the drying, drying temperature
Spend for 90-110 DEG C, drying time is 30-50 minutes.
8. the preparation method of lobster flavourings as claimed in claim 3, it is characterised in that the mesh number of the sieve of sieving is 90-
110 mesh.
9. the preparation method of lobster flavourings as claimed in claim 3, it is characterised in that further included before the finished product packing:
Packaging material receives and packaging material storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004142.5A CN107912752A (en) | 2017-10-24 | 2017-10-24 | Lobster flavourings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711004142.5A CN107912752A (en) | 2017-10-24 | 2017-10-24 | Lobster flavourings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107912752A true CN107912752A (en) | 2018-04-17 |
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| CN109892625A (en) * | 2019-03-28 | 2019-06-18 | 鲍光军 | The ingredient packet and cooking methods of the spicy cray in the Yicheng of self-service fast food |
| CN112006254A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Lobster seasoning and preparation method thereof |
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