CN100391364C

CN100391364C - Flavouring spicery

Info

Publication number: CN100391364C
Application number: CNB2003101101389A
Authority: CN
Inventors: 张湘生
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-10-30
Filing date: 2003-10-30
Publication date: 2008-06-04
Anticipated expiration: 2023-10-30
Also published as: CN1541561A

Abstract

The present invention relates to a flavouring spicery which comprises the following raw material according to weight part: 4 to 15 parts of pepper, 5 to 20 parts of anise, 6 to 20 parts of small fennel, 7 to 20 parts of cassia bark, 1 to 10 parts of clove, 3 to 7 parts of nutmeg, 3 to 10 parts of round cardamon seed, 5 to 10 parts of galangal, 5 to 10 parts of pseudostellaria root, 3 to 5 parts of yam, 3 to 5 parts of dried ginger, 1 to 5 parts of dried old orange peel, 1 to 4 parts of liquorice, 3 to 8 parts of haw, 2 to 4 parts of plum and 1 to 3 parts of turmeric. The meat is not tough when cooked by adding the flavouring spicery of the present invention, and after the condiment is added in food products, the cooking fragrance is spilled and last. If the condiment is added in the stuffing of dumplings, ravioli and stuffed bun, the taste is delicious, and the fragrance is long regardless of hot or cold of the food products. The present invention also has health care efficiency of promoting appetite, strengthening the spleen, nourishing, regulating the flow of qi, etc. when people eat the present invention for a long time.

Description

Flavouring spicery

Technical field

The present invention relates to a kind of Flavouring spicery.

Background technology

The general edible meat of rinsing in the pot, people mostly like promptly rinsing promptly and eat, and this is that the meat of rinsing in the pot can become not only old but also hard, has lost the deliciousness of former meat because the time one is long.But the time that meat boils has lacked and has been difficult for boiling, and also may have nuisances such as pathogenic microorganism, parasite in the meat, might bring out some food source property communicable disease.

Summary of the invention

The purpose of this invention is to provide and to make after a kind of add meat boil old for a long time and the Flavouring spicery of flavouring, nourishing function is arranged.

For achieving the above object, the present invention adopts following technical scheme: a kind of Flavouring spicery, it includes the raw material of following weight portion: 4～15 parts in Chinese prickly ash, 5～20 parts of anises, 6～20 parts of fennel seeds, 7～20 parts on cassia bark, 1～10 part of cloves, 3～7 parts of nutmegs, 3～10 parts of Amomum cardamomums, 5～10 parts of galangals, 5～10 parts of radix pseudostellariaes, 3～5 parts of Chinese yams, 3～5 parts of rhizoma zingiberis, 1～5 part of dried orange peel, 1～4 part in Radix Glycyrrhizae, 3～8 parts of hawthorn, 2～4 parts of plum meat.

Also include 3～7 parts of pepper powders, 3～5 parts of tsaokos, 1～3 part in turmeric in this Flavouring spicery.

This Flavouring spicery also includes 1～3 part of mountain naphthalene, 2～5 parts of the roots of Dahurain angelica.

The present invention itself can form the combined with protein that protective layer also can be surperficial with raw material (meat, vegetables); make protein denaturation, solidify; form protective layer and be rolled in the raw material outside, raw material is conducted heat and the process of osmosis mitigation, the moisture in the raw material is difficult for oozing out in heating process; make the interior loss of moist of raw material less; therefore, boil for a long time and boil raw material, still feel fresh and tender good to eat; do not have the old sensation of meat, played the effect of protecting nutrition not to be destroyed and increasing aquatic foods simultaneously yet.Starch that Chinese yam in this material is contained and amino acid form gelatinized corn starch through boiling, and they can form compound with the part aroma substance, are wrapped in the raw material surface, in addition, cloves itself is with regard to toughness, and the cloves of powdery is bonded on the raw material simultaneously, plays the function of not only soft textive but also lasting.Acid mass-energy in dried orange peel, plum meat, the hawthorn impels the meat in the raw material loose, make meat tenderize, tasty and refreshing.

After the present invention's heating, can produce many intermediate materials, these materials itself have certain fragrance, some amino acid of the catabolite of these intermediate products and protein, creatine, inosinicacid, carnosine and lipidtemns react to each other, and further generate dulcet compound, and these materials are difficult for volatilizing because of variations in temperature, so, no matter contain the food Cold and hot food usefulness of this flavouring, it is tasty that taste can both reach, and lingering fragrance not to the utmost.Dried orange peel among the present invention, plum meat, hawthorn can with raw material neutral and alkali fishy smell substance reaction, thereby reach the flavor and enhancing flavor effect.Contained organic acid quickens the hydrolysis of protein in the raw material in the above-mentioned substance, makes intracellularly to increase bright amino acid and separate out increase, so the present invention can make raw material play delicious food, increases aquatic foods, the effect of lasting.After in rinsing pot, using the present invention, can make meats such as mutton, the flesh of fish, hair tripe boil to boil and still keep delicate delicate fragrance more than 60 minutes, delicious flavour.This flavouring avoids bringing out some food source property communicable disease by boiling nuisances such as can also eliminating the pathogenic microorganism that may exist in the meat, parasite for a long time.In addition, because radix pseudostellariae, hawthorn and plum meat are cool in nature, be in harmonious proportion composition hot in nature among the present invention, made that long-term use also is difficult for getting angry, and nourishing Yin and moistening lung function is arranged.Fennel seeds, cassia bark, radix pseudostellariae and Chinese yam are nourishing ingredients, make the present invention have nourishing function again.Add this flavouring in food after, the cooking is suffused an exquisite fragrance all around, for a long time not to the utmost.As stewing at dumpling, won ton, adding this flavouring in the steamed stuffed bun filling, no matter food is cold and hot, taste is still delicious, and fragrance is long.Long-term edible, also can reach Appetizing spleen-tonifying, nourishing health-care efficacy such as regulate the flow of vital energy.

The specific embodiment

Embodiment 1: take by weighing raw material by weight: 4 parts in Chinese prickly ash, 5 parts of anises, 6 parts of fennel seeds, 7 parts on cassia bark, 1 part of cloves, 3 parts of nutmegs, 3 parts of Amomum cardamomums, 5 parts of galangals, 5 parts of radix pseudostellariaes, 3 parts of Chinese yams, 3 parts of rhizoma zingiberis, 1 part of dried orange peel, 1 part in Radix Glycyrrhizae, 3 parts of hawthorn, 2 parts of plum meat.

Preparation method: above-mentioned raw materials is screened, dries, mix, grind powdered getting final product with pulverizer in above ratio.

Embodiment 2: take by weighing raw material by weight: 10 parts in Chinese prickly ash, 15 parts of anises, 15 parts of fennel seeds, 15 parts on cassia bark, 6 parts of cloves, 5 parts of nutmegs, 5 parts of Amomum cardamomums, 8 parts of galangals, 7 parts of radix pseudostellariaes, 4 parts of Chinese yams, in 4 parts of ginger, 3 parts of dried orange peels, 3 parts in Radix Glycyrrhizae, 5 parts of hawthorn, 3 parts of plum meat.

Embodiment 3: take by weighing raw material by weight: 15 parts in Chinese prickly ash, 20 parts of anises, 20 parts of fennel seeds, 20 parts on cassia bark, 10 parts of cloves, 7 parts of nutmegs, 10 parts of Amomum cardamomums, 10 parts of galangals, 10 parts of radix pseudostellariaes, 5 parts of Chinese yams, 5 parts of rhizoma zingiberis, 5 parts of dried orange peels, 4 parts in Radix Glycyrrhizae, 8 parts of hawthorn, 4 parts of plum meat.

Embodiment 4: take by weighing raw material by weight: 4 parts in Chinese prickly ash, 5 parts of anises, 6 parts of fennel seeds, 7 parts on cassia bark, 1 part of cloves, 3 parts of nutmegs, 3 parts of Amomum cardamomums, 5 parts of galangals, 5 parts of radix pseudostellariaes, 3 parts of Chinese yams, 3 parts of rhizoma zingiberis, 1 part of dried orange peel, 1 part in Radix Glycyrrhizae, 3 parts of hawthorn, 2 parts of plum meat, 3 parts of pepper powders, 3 parts of tsaokos, 1 part in turmeric.

Embodiment 5: take by weighing raw material by weight: 10 parts in Chinese prickly ash, 15 parts of anises, 15 parts of fennel seeds, 15 parts on cassia bark, 6 parts of cloves, 5 parts of nutmegs, 5 parts of Amomum cardamomums, 8 parts of galangals, 7 parts of radix pseudostellariaes, 4 parts of Chinese yams, 4 parts of rhizoma zingiberis, 3 parts of dried orange peels, 3 parts in Radix Glycyrrhizae, 5 parts of hawthorn, 3 parts of plum meat, 5 parts of pepper powders, 4 parts of tsaokos, 2 parts in turmeric.

Embodiment 6: take by weighing raw material by weight: 15 parts in Chinese prickly ash, 20 parts of anises, 20 parts of fennel seeds, 20 parts on cassia bark, 10 parts of cloves, 7 parts of nutmegs, 10 parts of Amomum cardamomums, 10 parts of galangals, 10 parts of radix pseudostellariaes, 5 parts of Chinese yams, 5 parts of rhizoma zingiberis, 5 parts of dried orange peels, 4 parts in Radix Glycyrrhizae, 8 parts of hawthorn, 4 parts of plum meat, 7 parts of pepper powders, 5 parts of tsaokos, 3 parts in turmeric.

Embodiment 7: take by weighing raw material by weight: 4 parts in Chinese prickly ash, 5 parts of anises, 6 parts of fennel seeds, 7 parts on cassia bark, 1 part of cloves, 3 parts of nutmegs, 3 parts of Amomum cardamomums, 5 parts of galangals, 5 parts of radix pseudostellariaes, 3 parts of Chinese yams, 3 parts of rhizoma zingiberis, 1 part of dried orange peel, 1 part in Radix Glycyrrhizae, 3 parts of hawthorn, 2 parts of plum meat, 3 parts of pepper powders, 3 parts of tsaokos, 1 part of mountain naphthalene, 2 parts of the roots of Dahurain angelica.

Embodiment 8: take by weighing raw material by weight: 10 parts in Chinese prickly ash, 15 parts of anises, 15 parts of fennel seeds, 15 parts on cassia bark, 6 parts of cloves, 5 parts of nutmegs, 5 parts of Amomum cardamomums, 8 parts of galangals, 7 parts of radix pseudostellariaes, 4 parts of Chinese yams, 4 parts of rhizoma zingiberis, 3 parts of dried orange peels, 3 parts in Radix Glycyrrhizae, 5 parts of hawthorn, 3 parts of plum meat, 5 parts of pepper powders, 4 parts of tsaokos, 2 parts of mountain naphthalenes, 3 parts of the roots of Dahurain angelica.

Embodiment 9: take by weighing raw material by weight: 15 parts in Chinese prickly ash, 20 parts of anises, 20 parts of fennel seeds, 20 parts on cassia bark, 10 parts of cloves, 7 parts of nutmegs, 10 parts of Amomum cardamomums, 10 parts of galangals, 10 parts of radix pseudostellariaes, 5 parts of Chinese yams, 5 parts of rhizoma zingiberis, 5 parts of dried orange peels, 4 parts in Radix Glycyrrhizae, 8 parts of hawthorn, 4 parts of plum meat, 7 parts of pepper powders, 5 parts of tsaokos, 3 parts of mountain naphthalenes, 5 parts of the roots of Dahurain angelica.

Claims

1. Flavouring spicery, it is characterized in that it includes the raw material of following weight portion: 4～15 parts in Chinese prickly ash, 5～20 parts of anises, 6～20 parts of fennel seeds, 7～20 parts on cassia bark, 1～10 part of cloves, 3～7 parts of nutmegs, 3～10 parts of Amomum cardamomums, 5～10 parts of galangals, 5～10 parts of radix pseudostellariaes, 3～5 parts of Chinese yams, 3～5 parts of rhizoma zingiberis, 1～5 part of dried orange peel, 1～4 part in Radix Glycyrrhizae, 3～8 parts of hawthorn, 2～4 parts of plum meat.

2. Flavouring spicery as claimed in claim 1 is characterized in that, it also includes 3～7 parts of pepper powders, 3～5 parts of tsaokos, 1～3 part in turmeric.