CN101473927A - Natural spice flavoring - Google Patents
Natural spice flavoring Download PDFInfo
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- CN101473927A CN101473927A CNA2009101138323A CN200910113832A CN101473927A CN 101473927 A CN101473927 A CN 101473927A CN A2009101138323 A CNA2009101138323 A CN A2009101138323A CN 200910113832 A CN200910113832 A CN 200910113832A CN 101473927 A CN101473927 A CN 101473927A
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Abstract
The invention discloses a natural aromatic flavouring, comprising the following raw material by proportioning by weight: 450-550 parts of aniseed, 550-650 parts of common fennel, 200-300 parts of clove, 400-500 parts of dried orange peel, 500-600 parts of cinnamon, 250-350 parts of fructus tsaoko, 350-450 parts of pepper, 350-450 parts of black pepper, 400-500 parts of spiceleaf, 300-400 parts of sand ginger, 350-450 parts of costus root, 300-400 parts of liquorice, 400-500 parts of perilla, 200-300 parts of galangal and 350-450 parts of citronella. The aromatic flavouring is produced by washing, insolating, roasting and grinding the raw material. The natural aromatic flavouring can preserve the active ingredients in all plant perfume, and has unique flavour, long shelf life and good effects for removing fishy smell and greasy; in addition, no dryness-heat is caused so that excessive internal heat is not caused even a large amount of the natural aromatic flavouring is eaten, therefore being applicable to cooking various food.
Description
Technical field:
The present invention relates to a kind of flavouring, being specifically related to the pure natural plant is the natural spice flavoring that raw material makes.
Background technology:
Traditional plant perfume flavouring all is the plant perfume that selection is earlier used as raw material basically, behind the various spices process high temperature parch, is processed into powdery then, makes by certain proportioning.As publication number is CN1079117; name is called the patent of invention of " a kind of method for formulating flavoring "; a kind of compound method of composite edible spices is disclosed; be characterized in getting raw materials such as anise, fennel seeds, dried orange peel, Chinese cassia tree, Chinese prickly ash, rhizoma zingiberis and the root of Dahurain angelica, kaempferia galamga, cloves, cardamom, pepper, galangal, hawthorn, dark plum by proportioning; sieve is picked up impurity elimination respectively; again water clean dry, baking, crushing screening, get 30～100 order feed particles and mix the pouches that are distributed into 1 or 2 grams.And for example publication number is CN1280787, name is called the patent of invention of " 18-element flavouring and preparation method thereof ", disclose 18-element flavouring and preparation method thereof, wherein the 18-element flavouring raw material is: big fennel, little fennel, Chinese prickly ash, careless button, tsaoko, hawthorn, galingal, dried orange peel, cassia bark, fructus amomi, black pepper, white pepper, cloves, the banksia rose, capsicum, cumin, rhizoma zingiberis, Gui Zi.The 18-element flavouring preparation method divides the process of preparing Chinese medicine, dedusting, drying and dewatering, abrasive material, batching strand to mix, pack six steps.Above-mentioned publication number is the patent of invention of CN1079117, its baking temperature is 90～100 ℃, plant perfume toasts in the said temperature scope, and wherein contained spices active ingredient is subjected to destruction to a certain degree, and there is certain influence in the quality and the mouthfeel of spicing product; And because the temperature of baking is higher, prepared finished product is comparatively scorching.And publication number is the patent of invention of CN1280787, its complex manufacturing technology, the raw material of selecting for use is more, and anise wherein accounts for 20～25%, and fennel seeds account for 10～15%, and Chinese prickly ash accounts for 20～25%, be the main materials in the whole prescription, make that this three's taste is heavier in the spicing product, product fragrance dullness is difficult to satisfy some crowd's mouthfeel demand.
Summary of the invention:
The technical problem to be solved in the present invention is: provide a kind of unique flavor, easy to use, the simple natural spice flavoring of manufacture craft.
Natural spice flavoring of the present invention, make by the following weight proportion raw material:
Anise 450～550, fennel seeds 550～650, cloves 200～300, dried orange peel 400～500, Chinese cassia tree 500～600, tsaoko 250～350, Chinese prickly ash 350～450, pepper 350～450, spiceleaf 400～500, husky ginger 300～400, the banksia rose 350～450, Radix Glycyrrhizae 300～400, purple perilla 400～500, galingal 200～300, lemongrass 350～450.
The natural spice flavoring modulation dish of selecting for use each raw material in the said ratio scope to make, mouthfeel is more pure, more fragrant, and it is better to distinguish the flavor of.
The weight proportion of preferred each raw material is:
Anise 500, fennel seeds 600, cloves 250, dried orange peel 450, Chinese cassia tree 550, tsaoko 300, Chinese prickly ash 400, pepper 400, spiceleaf 450, husky ginger 350, the banksia rose 400, Radix Glycyrrhizae 350, purple perilla 450, galingal 250, lemongrass 400.
Natural spice flavoring of the present invention can traditional plant spices the preparation method make, preferably adopt following method to make:
Take by weighing anistree 450～550 weight portions respectively, fennel seeds 550～650 weight portions, cloves 200～300 weight portions, dried orange peel 400～500 weight portions, Chinese cassia tree 500～600 weight portions, tsaoko 250～350 weight portions, Chinese prickly ash 350～450 weight portions, pepper 350～450 weight portions, spiceleaf 400～500 weight portions, husky ginger 300～400 weight portions, the banksia rose 350～450 weight portions, Radix Glycyrrhizae 300～400 weight portions, purple perilla 400～500 weight portions, galingal 200～300 weight portions and lemongrass 350～450 weight portions, clean, dry, toast 30～60 minutes under 35～55 ℃ of conditions after, pulverize, promptly.
The granularity of described pulverizing is advisable with 70～100 orders.
Natural spice flavoring of the present invention is selected 15 kinds of pure natural plant spices for use, toast under 35～55 ℃ lower temperature conditions with reasonable proportioning and to make, the reservation that the product that makes is not only complete active ingredient in each plant perfume, unique flavor, long shelf-life, it is greasy effective to go raw meat to go; And product is not scorching, and many foods are not also got angry.Be widely used in cooking all kinds of local delicacies, burn and fry various meat products, cold and dressed with sauce pickles add soup class cereal preparation etc.Use the dish mouthfeel of this product modulation more pure, more fragrant, it is better to distinguish the flavor of.The also alternative monosodium glutamate of this product has traditional characteristics.
The specific embodiment:
Embodiment 1
Take by weighing anistree 500 grams respectively, fennel seeds 600 grams, cloves 250 grams, dried orange peel 450 grams, Chinese cassia tree 550 grams, tsaoko 300 grams, Chinese prickly ash 400 grams, pepper 400 grams, spiceleaf 450 grams, husky ginger 350 grams, the banksia rose 400 grams, Radix Glycyrrhizae 350 grams, purple perilla 450 grams, galingal 250 grams and lemongrass 400 grams are cleaned with clear water, dry,, take out and be crushed to 70 orders, promptly after 30 minutes in baking under 40 ℃ of conditions.
Embodiment 2
Take by weighing anistree 450 grams respectively, fennel seeds 650 grams, cloves 200 grams, dried orange peel 500 grams, Chinese cassia tree 600 grams, tsaoko 250 grams, Chinese prickly ash 350 grams, pepper 400 grams, spiceleaf 400 grams, husky ginger 300 grams, the banksia rose 350 grams, Radix Glycyrrhizae 400 grams, purple perilla 500 grams, galingal 200 grams and lemongrass 400 grams are cleaned with clear water, dry,, take out and be crushed to 100 orders, promptly after 60 minutes in baking under 55 ℃ of conditions.
Embodiment 3
Take by weighing anistree 550 grams respectively, fennel seeds 550 grams, cloves 300 grams, dried orange peel 400 grams, Chinese cassia tree 500 grams, tsaoko 350 grams, Chinese prickly ash 450 grams, pepper 350 grams, spiceleaf 500 grams, husky ginger 400 grams, the banksia rose 450 grams, Radix Glycyrrhizae 300 grams, purple perilla 400 grams, galingal 300 grams and lemongrass 450 grams, clean with clear water, dry, after toasting 50 minutes under 35 ℃ of conditions, taking-up is crushed to 90 orders, is distributed into the pouch of 10 grams, promptly.
Claims (4)
1, natural spice flavoring is characterized in that it is made by the following weight proportion raw material:
Anise 450～550, fennel seeds 550～650, cloves 200～300, dried orange peel 400～500, Chinese cassia tree 500～600, tsaoko 250～350, Chinese prickly ash 350～450, pepper 350～450, spiceleaf 400～500, husky ginger 300～400, the banksia rose 350～450, Radix Glycyrrhizae 300～400, purple perilla 400～500, galingal 200～300, lemongrass 350～450.
2, natural spice flavoring according to claim 1 is characterized in that: the weight proportion of each raw material is:
Anise 500, fennel seeds 600, cloves 250, dried orange peel 450, Chinese cassia tree 550, tsaoko 300, Chinese prickly ash 400, pepper 400, spiceleaf 450, husky ginger 350, the banksia rose 400, Radix Glycyrrhizae 350, purple perilla 450, galingal 250, lemongrass 400.
3, natural spice flavoring according to claim 1 and 2 is characterized in that: its preparation method is: take by weighing earlier each raw material described in the prescription respectively, clean, dry, toast 30～60 minutes under 35～55 ℃ of conditions after, pulverize, promptly.
4, natural spice flavoring according to claim 3 is characterized in that: the granularity of described pulverizing is 70～100 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101138323A CN101473927A (en) | 2009-01-20 | 2009-01-20 | Natural spice flavoring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101138323A CN101473927A (en) | 2009-01-20 | 2009-01-20 | Natural spice flavoring |
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| Publication Number | Publication Date |
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| CN101473927A true CN101473927A (en) | 2009-07-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2009101138323A Pending CN101473927A (en) | 2009-01-20 | 2009-01-20 | Natural spice flavoring |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630915A (en) * | 2012-04-10 | 2012-08-15 | 郑州瑞龙制药股份有限公司 | Seasoning with digestion function |
| CN103190588A (en) * | 2013-04-24 | 2013-07-10 | 余家奇 | Formula of edible spice and processing method thereof |
| CN103404826A (en) * | 2013-07-03 | 2013-11-27 | 广州鹰金钱企业集团公司 | Microwave extraction method of canned fish seasoning liquid |
| CN103584042A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of regulating flow of qi, dispelling cold, soothing liver and warming stomach |
| CN104172069A (en) * | 2014-07-23 | 2014-12-03 | 漯河金享食品科技有限公司 | Production process flow of seasoning |
| CN104489710A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of islamic boiled mutton |
| CN106579266A (en) * | 2016-11-30 | 2017-04-26 | 广西大学 | Edible seasoning and production method thereof |
| CN106579280A (en) * | 2016-11-30 | 2017-04-26 | 广西大学 | Edible spice |
| CN106690240A (en) * | 2016-12-02 | 2017-05-24 | 佛山科学技术学院 | Noodle soup seasoning packet suitable for eating in spring and preparation method thereof |
| CN107568667A (en) * | 2017-10-20 | 2018-01-12 | 成都市盈宇食品有限公司 | A kind of brewed hot red pepper of pocket type and preparation method thereof |
| CN107712800A (en) * | 2017-10-16 | 2018-02-23 | 高州市名洋化工有限公司 | A kind of natural flavouring and preparation method thereof |
| CN107897846A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of food materials flavoring composition |
| CN107897826A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of spiced and stewed food spices |
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
| CN110150620A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of poultry meat seasoning special wine and preparation method thereof |
| CN110150616A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of beef and mutton seasoning special wine and preparation method thereof |
| CN110786494A (en) * | 2019-11-19 | 2020-02-14 | 刘红民 | Fresh, sweet and fragrant spice |
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
-
2009
- 2009-01-20 CN CNA2009101138323A patent/CN101473927A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630915A (en) * | 2012-04-10 | 2012-08-15 | 郑州瑞龙制药股份有限公司 | Seasoning with digestion function |
| CN103190588A (en) * | 2013-04-24 | 2013-07-10 | 余家奇 | Formula of edible spice and processing method thereof |
| CN103404826A (en) * | 2013-07-03 | 2013-11-27 | 广州鹰金钱企业集团公司 | Microwave extraction method of canned fish seasoning liquid |
| CN103404826B (en) * | 2013-07-03 | 2016-04-27 | 广州鹰金钱企业集团公司 | The microwave assisted extraction methods of canned fish baste |
| CN103584042A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of regulating flow of qi, dispelling cold, soothing liver and warming stomach |
| CN104172069A (en) * | 2014-07-23 | 2014-12-03 | 漯河金享食品科技有限公司 | Production process flow of seasoning |
| CN104172069B (en) * | 2014-07-23 | 2016-05-25 | 漯河金享食品科技有限公司 | A kind of technological process of production of flavouring |
| CN104489710A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of islamic boiled mutton |
| CN106579266A (en) * | 2016-11-30 | 2017-04-26 | 广西大学 | Edible seasoning and production method thereof |
| CN106579280A (en) * | 2016-11-30 | 2017-04-26 | 广西大学 | Edible spice |
| CN106690240A (en) * | 2016-12-02 | 2017-05-24 | 佛山科学技术学院 | Noodle soup seasoning packet suitable for eating in spring and preparation method thereof |
| CN107712800A (en) * | 2017-10-16 | 2018-02-23 | 高州市名洋化工有限公司 | A kind of natural flavouring and preparation method thereof |
| CN107897846A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of food materials flavoring composition |
| CN107897826A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of spiced and stewed food spices |
| CN107568667A (en) * | 2017-10-20 | 2018-01-12 | 成都市盈宇食品有限公司 | A kind of brewed hot red pepper of pocket type and preparation method thereof |
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
| CN110150620A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of poultry meat seasoning special wine and preparation method thereof |
| CN110150616A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of beef and mutton seasoning special wine and preparation method thereof |
| CN110786494A (en) * | 2019-11-19 | 2020-02-14 | 刘红民 | Fresh, sweet and fragrant spice |
| CN110833167A (en) * | 2019-11-21 | 2020-02-25 | 韦彬琴 | Seasoning, preparation method of seasoning and instant food |
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Application publication date: 20090708 |