CN108936542A - A kind of Multipurpose flavor material - Google Patents
A kind of Multipurpose flavor material Download PDFInfo
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- CN108936542A CN108936542A CN201810867694.7A CN201810867694A CN108936542A CN 108936542 A CN108936542 A CN 108936542A CN 201810867694 A CN201810867694 A CN 201810867694A CN 108936542 A CN108936542 A CN 108936542A
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- flavor material
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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
- 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
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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)
- Seasonings (AREA)
Abstract
The present invention provides a kind of Multipurpose flavor material, and raw material includes illiciumverum, kaempferia galamga, tsaoko, fructus amomi, rhizoma zingiberis, the root of Dahurain angelica, cortex cinnamomi, cloves, orange peel, allspice, fennel, basyleave, Radix Glycyrrhizae, hawthorn, fruit of Fragrant Amomum.The present invention rationally designs each component and dosage, and seasoning obtained is widely used in a variety of cooking foods, frying, the system of flooding etc., obtains good effect in terms of fragrance, mouthfeel, by the favorable comment of eater, have a vast market foreground.
Description
Technical field
The present invention relates to field of food science, more particularly to a kind of Multipurpose flavor material.
Background technique
Existing seasoning is more, but all inevitably need to be added in formula salt, white granulated sugar, chickens' extract, monosodium glutamate, pigment,
The chemical syntheses seasoning such as preservative, since people are widely used above-mentioned chemical synthesis seasoning tune in daily vegetable
Taste, for example, all kinds of prepared food in the market are guaranteed the quality for fast sale to reach good mouthfeel, all added with a large amount of food additives,
Pigment, white granulated sugar, chickens' extract or monosodium glutamate are seasoned, and the intake of chemical synthesis flavouring is relatively high, therefore, Ren Menyue
It is less or be practically free of the seasoning of chemical seasoning more to tend to buy chemical synthesis flavouring content, more pursuit day
So seasoning of health reduces negative effect of the synthetic to human health.In addition, the existing seasoning scope of application compared with
It is narrow, it can only be exclusively used in a small number of vegetables, when being used for other vegetables, mouthfeel is not good enough, it is difficult to the favor by consumer.
Summary of the invention
In view of the foregoing deficiencies of prior art, it the purpose of the present invention is to provide a kind of Multipurpose flavor material, is used for
The problems such as solving chemical synthesis flavouring content height, narrow scope of application, not good enough mouthfeel in seasoning in the prior art.
In order to achieve the above objects and other related objects, the present invention provides a kind of Multipurpose flavor material, including following weight
The raw material of part: 10-17 parts octagonal, 9-15 parts of kaempferia galamga, 7-11 parts of tsaoko, 5-10 parts of fructus amomi, 1-5 parts of rhizoma zingiberis, 1-5 parts of the root of Dahurain angelica, meat
Osmanthus 3-7 parts, 1-4 parts of cloves, 2-6 parts of orange peel, 5-9 parts of allspice, 4-9 parts of fennel, 2-6 parts of basyleave, 1-5 parts of Radix Glycyrrhizae, hawthorn
1-5 parts, 5-10 parts of fruit of Fragrant Amomum.
In some embodiments of the invention, including 15 parts octagonal, 13 parts of kaempferia galamga, 9 parts of tsaoko, 8 parts of fructus amomi, 3 parts of rhizoma zingiberis,
2 parts of the root of Dahurain angelica, 5 parts of cortex cinnamomi, 2 parts of cloves, 4 parts of orange peel, 8 parts of allspice, 7 parts of fennel, 4 parts of basyleave, 3 parts of Radix Glycyrrhizae, 3 parts of hawthorn,
8 parts of fruit of Fragrant Amomum.
Second aspect of the present invention provides the preparation method of above-mentioned Multipurpose flavor material, including will crush respectively after raw material screening
Finished product is mixed to get to 30-40 mesh, then by formula ratio.
About fineness, it is not limited to above-mentioned mesh number range, other granularities can be made as needed, or can not also be crushed each
Raw material, but be packaged in mesh bag, it is put into corresponding soup stock and hots plate, it is made to discharge effective component, fresh adding flavouring in boiling water.
Third aspect present invention provide above-mentioned Multipurpose flavor material brewed brine water, cook, decoct dish, fried dish, steam dish, cooking,
Cold and dressed with sauce, stew, pickles, bean cotyledon processed, fermented soya bean processed, fermented bean curd processed, liquefaction spicy, bubble fishing wine rice, chafing dish seasoning processed, bacon processed,
Purposes in sausage processed.
Fourth aspect present invention provides using brine made from above-mentioned seasoning, spiced and stewed food, cooks, pan-fried dish, fried dish, steaming
Dish, cooking, cold vegetable dish in sauce, stew, pickles, bean cotyledon, fermented soya bean, fermented bean curd, oily spicy, fishing wine rice, chafing dish material, bacon or sausage.
Chafing dish material therein refers to the condiment in oily dish.
As described above, Multipurpose flavor material of the invention, has the advantages that the present invention realizes original flavor amplification,
Do not change flavouring under the premise of food taste, fresh adding, increase aftertaste, deodorization, remove peculiar smell, is not felt by eater's sense of taste apparent
Spice flavor needs the additional eater that the flavouring such as chickens' extract, monosodium glutamate are added when for eating, chickens' extract, monosodium glutamate dosage are than use
Half is reduced when existing fragrance, it is safe and healthy by the extensive favorable comment of user, there is good market public praise.
Detailed description of the invention
Fig. 1-3 is shown as monitoring (city-level) report of the country risk in the embodiment of the present invention 1.
Fig. 4-5 is shown as government supervision inspection (city-level) report in the embodiment of the present invention 1.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Seasoning finished product in following embodiment is powdery, but it should be recognized that powdery can not also be made, and is used
Other possible pan feeding modes, for example, each raw material to be put into soup stock and hot plate, also can reach equivalent effect loaded in mesh bag.
Embodiment 1
A kind of Multipurpose flavor material, the raw material including following parts by weight: octagonal 15 parts, 13 parts of kaempferia galamga, 9 parts of tsaoko, fructus amomi 8
Part, 3 parts of rhizoma zingiberis, 2 parts of the root of Dahurain angelica, 5 parts of cortex cinnamomi, 2 parts of cloves, 4 parts of orange peel, 8 parts of allspice, 7 parts of fennel, 4 parts of basyleave, Radix Glycyrrhizae 3
Part, 3 parts of hawthorn, 8 parts of fruit of Fragrant Amomum.
Dry each raw material is mixed, each feed moisture content≤14wt% is crushed to 30-40 mesh, and present invention seasoning is made
Material.
Fig. 1-Fig. 5 is shown as the testing result table of the present embodiment formula, examines detection research institute through Chongqing City's food and medicine
Sampling Detection, indices meet the requirements, and a variety of harmful components are not detected, safe and healthy.
Recipe ratio is to as shown in table 1.
Table 1
As known from Table 2, compared to existing seasoning, the present invention does not add Chinese prickly ash, black pepper, salt, white granulated sugar, monosodium glutamate
Deng, but reach good flavouring, fresh adding, increase aftertaste, deodorization, go peculiar smell effect.
Purposes and Contrast on effect are as shown in table 2.About mouthfeel, the present embodiment evaluates fragrance, delicate flavour, aftertaste sense
(other embodiments also press same procedure evaluation), evaluation criteria is as follows: about fragrance, there is the case where mild flavor " ± " table
To show, slightly the case where fragrance, is indicated with "+", and dulcet situation is indicated with " ++ ", and the denseer situation of fragrance is indicated with " +++ ",
The scoring of evaluation group is average as a result, the case where being, for example, between "+" and " ++ ", be expressed as "+± "；Delicate flavour, aftertaste sense
Evaluation is similarly."-" expression cannot not judge the used time.
Table 2
In table 2, strange taste cannot be generated, is not available with referring to that seasoning and food materials original flavor are uncoordinated.
From table 2 it can be seen that the seasonings such as existing oneself halogen, Thirteen Spice are mainly dedicated classes seasoning, oneself is halogen master
It being used for stew in soy sauce meat and cooks, Thirteen Spice is mainly used for stew in soy sauce meat, cooks, and it can be used for decocting reluctantly, fry, steam, boil, and cannot
For frying, mixing, stew, steep, the present invention breaks through the scope of application of original seasoning, realizes original flavor amplification fresh adding, flavouring, increases back
Taste, removes peculiar smell at smelling removal.
Purposes and usage and dosage situation are as shown in table 3.
Table 3
Sensory evaluation criteria is as shown in table 4.
Table 4
Recruit at random volunteer (wherein man 25, Ms 25) of 50 ages between 20-50 years old to every kind with
The vegetable on way is tasted, them is then allowed to give a mark in terms of fragrance, delicate flavour, aftertaste sense, sensory score result such as 5 institute of table
Show, wherein brewed brine water purposes is evaluated, eater tastes and gives a mark to the meat of stew in soy sauce.
Table 5
Embodiment 2
A kind of Multipurpose flavor material, the raw material including following parts by weight: octagonal 10 parts, 11 parts of kaempferia galamga, 8 parts of tsaoko, fructus amomi
10 parts, 5 parts of rhizoma zingiberis, 3 parts of the root of Dahurain angelica, 3 parts of cortex cinnamomi, 4 parts of cloves, 2 parts of orange peel, 7 parts of allspice, 9 parts of fennel, 5 parts of basyleave, Radix Glycyrrhizae
6 parts, 4 parts of hawthorn, 10 parts of fruit of Fragrant Amomum.
Embodiment 3
A kind of Multipurpose flavor material, the raw material including following parts by weight: octagonal 14 parts, 15 parts of kaempferia galamga, 11 parts of tsaoko, fructus amomi
7 parts, 4 parts of rhizoma zingiberis, 1 part of the root of Dahurain angelica, 6 parts of cortex cinnamomi, 3 parts of cloves, 6 parts of orange peel, 9 parts of allspice, 5 parts of fennel, 6 parts of basyleave, Radix Glycyrrhizae 4
Part, 5 parts of hawthorn, 7 parts of fruit of Fragrant Amomum.
Embodiment 4
A kind of Multipurpose flavor material, the raw material including following parts by weight: octagonal 17 parts, 9 parts of kaempferia galamga, 7 parts of tsaoko, fructus amomi 5
Part, 4 parts of rhizoma zingiberis, 5 parts of the root of Dahurain angelica, 7 parts of cortex cinnamomi, 1 part of cloves, 3 parts of orange peel, 5 parts of allspice, 5 parts of fennel, 2 parts of basyleave, Radix Glycyrrhizae 2
Part, 1 part of hawthorn, 5 parts of fruit of Fragrant Amomum.
The seasoning preparation method of embodiment 2-4 is same as Example 1, has fragrance similar to Example 1, delicate flavour and mouth
Sense.
In conclusion the present invention rationally designs each component and dosage, seasoning obtained be widely used in a variety of cooking foods,
Frying etc., fragrance, mouthfeel aspect obtain good effect, by the favorable comment of eater, have a vast market foreground.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (5)
1. a kind of Multipurpose flavor material, which is characterized in that the raw material including following parts by weight: 10-17 parts octagonal, kaempferia galamga 9-15
It is part, 7-11 parts of tsaoko, 5-10 parts of fructus amomi, 1-5 parts of rhizoma zingiberis, 1-5 parts of the root of Dahurain angelica, 3-7 parts of cortex cinnamomi, 1-4 parts of cloves, 2-6 parts of orange peel, more
Fragrant fruit 5-9 parts, 4-9 parts of fennel, 2-6 parts of basyleave, 1-5 parts of Radix Glycyrrhizae, 1-5 parts of hawthorn, 5-10 parts of fruit of Fragrant Amomum.
2. Multipurpose flavor material according to claim 1, which is characterized in that the raw material including following parts by weight: illiciumverum 15
Part, 13 parts of kaempferia galamga, 9 parts of tsaoko, 8 parts of fructus amomi, 3 parts of rhizoma zingiberis, 2 parts of the root of Dahurain angelica, 5 parts of cortex cinnamomi, 2 parts of cloves, 4 parts of orange peel, allspice 8
Part, 7 parts of fennel, 4 parts of basyleave, 3 parts of Radix Glycyrrhizae, 3 parts of hawthorn, 8 parts of fruit of Fragrant Amomum.
3. the preparation method of Multipurpose flavor material described in -2 any one according to claim 1, it is characterised in that: by above-mentioned each original
It is crushed to 30-40 mesh respectively after material screen choosing, then is mixed to get finished product by formula ratio.
4. according to claim 1 Multipurpose flavor material described in -2 any one in brewed brine water, cook, decoct dish, fried dish, steam dish, fry
Dish, cold and dressed with sauce, stew, pickles, bean cotyledon processed, fermented soya bean processed, fermented bean curd processed, liquefaction spicy, bubble fishing wine rice, chafing dish seasoning processed, system are cured
Purposes in meat, sausage processed.
5. using brine made from Multipurpose flavor material described in claim 1-2 any one, spiced and stewed food, cooking, decoct dish, is fried
Dish steams dish, cooking, cold vegetable dish in sauce, stew, pickles, bean cotyledon, fermented soya bean, fermented bean curd, oily spicy, fishing wine rice, chafing dish seasoning, bacon
Or sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810867694.7A CN108936542A (en) | 2018-08-02 | 2018-08-02 | A kind of Multipurpose flavor material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810867694.7A CN108936542A (en) | 2018-08-02 | 2018-08-02 | A kind of Multipurpose flavor material |
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| CN108936542A true CN108936542A (en) | 2018-12-07 |
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| CN201810867694.7A Pending CN108936542A (en) | 2018-08-02 | 2018-08-02 | A kind of Multipurpose flavor material |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698816A (en) * | 2022-04-11 | 2022-07-05 | 哈尔滨灵椿味道食品开发有限公司 | Seasoning and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN104738505A (en) * | 2015-03-02 | 2015-07-01 | 郝涤非 | Natural seasoning and preparation method thereof |
| CN104939013A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Braised food condiment, method for preparing braised foods and braised foods |
| CN103947992B (en) * | 2014-04-14 | 2015-10-14 | 邹勇 | A kind of halogen material and use the method for this halogen material marinated food |
-
2018
- 2018-08-02 CN CN201810867694.7A patent/CN108936542A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144765A (en) * | 2010-02-05 | 2011-08-10 | 关保昌 | Thirty-spice condiment and preparation method thereof |
| CN103947992B (en) * | 2014-04-14 | 2015-10-14 | 邹勇 | A kind of halogen material and use the method for this halogen material marinated food |
| CN104738505A (en) * | 2015-03-02 | 2015-07-01 | 郝涤非 | Natural seasoning and preparation method thereof |
| CN104939013A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Braised food condiment, method for preparing braised foods and braised foods |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698816A (en) * | 2022-04-11 | 2022-07-05 | 哈尔滨灵椿味道食品开发有限公司 | Seasoning and preparation method thereof |
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Address after: 401320 4-1, 315-5 Maliu Avenue, Banan District, Chongqing Applicant after: CHONGQING GANJIA FOOD Co.,Ltd. Address before: 401329 group 5, Baohong village, Hangu Town, Jiulongpo District, Chongqing Applicant before: CHONGQING GANJIA FOOD Co.,Ltd. |
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