CN101513243B - Liquid seasoning and manufacturing method thereof - Google Patents
Liquid seasoning and manufacturing method thereof Download PDFInfo
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- CN101513243B CN101513243B CN2009100107474A CN200910010747A CN101513243B CN 101513243 B CN101513243 B CN 101513243B CN 2009100107474 A CN2009100107474 A CN 2009100107474A CN 200910010747 A CN200910010747 A CN 200910010747A CN 101513243 B CN101513243 B CN 101513243B
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- taurine
- gluconate
- protein powder
- chinese
- seasoning
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Abstract
The invention relates to a liquid seasoning and a manufacturing method thereof. The method comprises the following steps: chicken skeleton is cleaned by clear water and placed into an extraction tank and water is added and boiled-all formula materials expect L-lysine, taurine, nucleotide, multivariant high calcium, ferrous gluconate, zinc gluconate, hydrolyzed vegetal protein powder and yeast extractum are added according to ingredient mixture ratio, and the materials are boiled by slow fire-filtering is carried out according to ingredient mixture ratio, and L-lysine, taurine, nucleotide, multivariant high calcium, ferrous gluconate, zinc gluconate, hydrolyzed vegetal protein powder and yeast extractum are added according to component ratio-the seasoning is obtained by physical mix up, sterilizing and encapsulation. The seasoning of the invention can fully meet the needs of great color, aroma, taste and beautiful shape as well as convenient application, health and safety and no toxic or side effect; meanwhile, the seasoning can supplement trace elements such as calcium, iron, zinc and the like, thus enjoying obvious market demands and promotion values.
Description
Technical field
A kind of culinary liquid flavoring and production method thereof.
Background technology
Flavouring often uses when being the cooking of Chinese cuisine, garnishes, be close to the moment can not be slightly from auxiliary material, closely related with people's daily life.The classical saying that " bread is the staff of life, and food is take flavor as first, and flavor is take perfume (or spice) as model " arranged among the people proves absolutely the importance of flavouring in the Chinese cuisine cooking.Along with continuous improving constantly of progressive and people's living standard of epoch, people also improve constantly the requirement of taste of diet and nutrition health, and the cooking is the satisfied traditional discrete condiment such as for many years oil, salt, sauce, vinegar of taking in the past again.
Present commercially available flavouring, common kind has five-spice powder, 13 perfume (or spice), stewing seasoning etc., and its material type mostly is powdery, and production technology is traditional hybrid packed listing, both can't guarantee health, health, also can not satisfy people to the taste demand.
Summary of the invention
The objective of the invention is by adopting natural Chinese medicinal herb is raw material, reasonable formula, for the eater provides a kind of prescription science, production technology is reasonable, the nutritional liquid flavouring of safe without toxic side effect, when satisfying people's daily life and professional cooking person's cooking dish to the demand of flavouring.
The component of the present invention's prescription is as follows:
Kaempferia galanga 0.15-0.25%; Dill 0.2-0.4%; Allspice 0.15-0.25%; Parsley 0.15-0.25%; Horseradish 0.15-0.25%; Bi dials 0.15-0.25%; Tsaoko 0.2-0.4%; Coriander 0.15-0.25%; Fenugreek 0.15-0.25%; Sweet basil 0.2-0.4%; Thyme 0.15-0.25%; Cloves 0.2-0.4%; Many fragrant 0.15-0.25%; Banksia rose 0.15-0.25%; Santal 0.15-0.25%; Wrinkled giant hyssop 0.15-0.25%; Rhizome of nutgrass flatsedge 0.15-0.25%; Rosemary, Xue MingRosma rinus officinalis 0.05-0.15%; Fennel seeds 0.15-0.25%; Cumin 0.15-0.25%; Spearmint 0.15-0.25%; Chinese anise 0.4-0.6%; Rhizoma zingiberis 0.15-0.25%; Baked ginger 0.15-0.25%; Ginger 0.15-0.25%; Galangal 0.15-0.25%; Sweet wild marjoram 0.2-0.4%; Bay 0.2-0.4%; Pimiento 0.15-0.25%; Tree green pepper 0.15-0.25%; Chinese prickly ash 1.5-2.5%; White pepper 0.2-0.4%; Black pepper 0.3-0.5%; Nutmeg 0.2-0.4%; Amomum cardamomum 0.2-0.4%; 0.2-0.4% in one's early teens; Frutus cnidii 0.2-0.4%; Fruit of Chinese magnoliavine 0.4-0.6%; Semen allii tuberosi 0.15-0.25%; Fructus amomi 0.15-0.25%; Fructus alpiniae oxyphyllae 0.15-0.25%; Red yeast rice 0.15-0.25%; Dried orange peel 0.2-0.4%; Rascal 0.15-0.25%; Levisticum 0.15-0.25%; Radix Glycyrrhizae 0.15-0.25%; Cumin 0.15-0.25%; Guava 0.15-0.25%; Safron 0.15-0.25%; Sesame 0.2-0.4%; Fructus Aurantii 0.2-0.4%; Ligusticum wallichii 0.15-0.25%; Buddha's hand 0.15-0.25%; Radix Angelicae Sinensis 0.2-0.4%; Chinese cassia tree 0.2-0.4%; Turmeric 0.2-0.4%; Fermented Soybean 0.2-0.4%; Mother chrysanthemum 0.15-0.25%; Cortex acanthopanacis 0.15-0.25%; Tomato 0.15-0.25%; Safflower 0.005-0.015%; Mustard seed 0.15-0.25%; Salvia japonica 0.15-0.25%; Artemisia capillaris 0.2-0.4%; Garlic 0.4-0.6%; Green onion 2-4%; Razor clam 0.2-0.4%; Anthocidaris crassispina 0.15-0.25%; Oyster juice 0.3-0.5%; Kelp 0.3-0.5%; Peanut 0.2-0.4%; Matsutake 0.15-0.25%; Date 0.15-0.25%; RADIX GINSENG ALBA from Korea 0.2-0.4%; Sodium glutamate 7-9%; Mushroom 0.15-0.25%; Hericium erinaceus 0.2-0.4%; Momordica grosvenori 0.15-0.25%; Cooking wine 0.15-0.25%; Yellow rice wine 0.15-0.25%; Fruit of Chinese wolfberry 0.2-0.4%; Longan 0.15-0.25%; Cardamom 0.15-0.25%; Poria cocos 0.15-0.25%; Glossy ganoderma 0.2-0.4%; Celery seed 0.15-0.25%; Salt 2-4%; White wine 0.15-0.25%; Cape jasmine 0.15-0.25%; Rhizoma nardostachyos 0.15-0.25%; Chicken carcasses 49-59%; Taurine 0.04-0.06%; 1B 0.04-0.06%; Polynary high calcium 0.5-1.5%; Ferrous gluconate 0.5-0.7%; Zinc gluconate 0.4-0.6%; Nucleotides 0.4-0.6%; Soybean lecithin 2-4%; Yeast extract 0.05-0.15%; Hydrolytic plant protein powder 0.05-0.15%; Pure water 100000g;
After making finished product with the raw material of above composition proportion, the final proportioning of each composition combination should be 100%.
Preparation method of the present invention is as follows:
With 49-59% chicken carcasses drinking water wash clean, to residual without blood; Drop into multi-function extractor; add pure water boil 1.5 to 2.5 hours → add except 1B by composition proportion; taurine; nucleotides; polynary high calcium; ferrous gluconate; zinc gluconate; hydrolytic plant protein powder; whole formulation materials beyond the yeast extract; simmer in water boil 1.5 to 2.5 hours → filter without the watery filtrate → filtrate of 500 orders following particles in the time of 30 to 50 ℃; add 1B by composition proportion; taurine; nucleotides; polynary high calcium; ferrous gluconate; zinc gluconate; hydrolytic plant protein powder; yeast extract → physics stirs evenly, sterilization; can.
Compared with former similar condiment with the flavouring that the present invention makes, because the various condiment to prescription are strict with, acid in the selected utilization five tastes, suffering, hardship, sweet, salty and chicken carcasses extract the bright fragrance flavor that produces through high temperature, and through strict technology, make water aqua type, be made into the mellow bright fragrant mouthfeel of rear generation, cooking dish can fully be satisfied good in color, smell and taste, convenient applicable, safe and sanitary, the requirement that has no side effect, have simultaneously replenish the calcium, the effect of the trace elements such as iron, zinc, the apparent market demand and promotional value are arranged.
The specific embodiment
The present invention is further described now to lift an example.
Embodiment
The Example formulations component is as follows:
Kaempferia galanga 20g; Dill 30g; Allspice 20g; Parsley 20g; Horseradish 20g; Bi dials 20g; Tsaoko 30g; Coriander 20g; Fenugreek 20g; Sweet basil 30g; Thyme 20g; Cloves 30g; Many fragrant 20g; Banksia rose 20g; Santal 20g; Wrinkled giant hyssop 20g; Rhizome of nutgrass flatsedge 20g; Rosemary, Xue MingRosma rinus officinalis 10g; Fennel seeds 20g; Cumin 20g; Spearmint 20g; Chinese anise 50g; Rhizoma zingiberis 20g; Baked ginger 20g; Ginger 20g; Galangal 20g; Sweet wild marjoram 30g; Bay 30g; Pimiento 20g; Tree green pepper 20g; Chinese prickly ash 200g; White pepper 30g; Black pepper 40g; Nutmeg 30g; Amomum cardamomum 30g; 30g in one's early teens; Frutus cnidii 30g; Fruit of Chinese magnoliavine 50g; Semen allii tuberosi 20g; Fructus amomi 20g; Fructus alpiniae oxyphyllae 20g; Red yeast rice 20g; Dried orange peel 30g; Rascal 20g; Levisticum 20g; Radix Glycyrrhizae 20g; Cumin 20g; Guava 20g; Safron 20g; Sesame 30g; Fructus Aurantii 30g; Ligusticum wallichii 20g; Buddha's hand 20g; Radix Angelicae Sinensis 30g; Chinese cassia tree 30g; Turmeric 30g; Fermented Soybean 30g; Mother chrysanthemum 20g; Cortex acanthopanacis 20g; Tomato 20g; Safflower 1g; Mustard seed 20g; Salvia japonica 20g; Artemisia capillaris 30g; Garlic 50g; Green onion 300g; Razor clam 30g; Anthocidaris crassispina 20g; Oyster juice 40g; Kelp 40g; Peanut 30g; Matsutake 20g; Date 20g; RADIX GINSENG ALBA from Korea 30g; Sodium glutamate 800g; Mushroom 20g; Hericium erinaceus 30g; Momordica grosvenori 20g; Cooking wine 20g; Yellow rice wine 20g; Fruit of Chinese wolfberry 30g; Longan 20g; Cardamom 20g; Poria cocos 20g; Glossy ganoderma 30g; Celery seed 20g; Salt 300g; White wine 20g; Cape jasmine 20g; Rhizoma nardostachyos 20g; Chicken carcasses 5719g; Taurine 5g; 1B 5g; Polynary high calcium 100g; Ferrous gluconate 60g; Zinc gluconate 50g; Nucleotides 50g; Soybean lecithin 300g; Yeast extract 10g; Hydrolytic plant protein powder 10g; Pure water 100000g.
Embodiment of the invention preparation method is as follows:
With 5719 gram chicken carcasses drinking water wash cleans, to residual without blood; Drop into multi-function extractor; add pure water boil 2 hours → add except 1B by composition proportion; taurine; nucleotides; polynary high calcium; ferrous gluconate; zinc gluconate; hydrolytic plant protein powder; whole formulation materials beyond the yeast extract; simmer in water boil 2 hours → filter without the watery filtrate → filtrate of 500 orders following particles in the time of 40 ℃; add 1B by composition proportion; taurine; nucleotides; polynary high calcium; ferrous gluconate; zinc gluconate; hydrolytic plant protein powder; yeast extract → physics stirs evenly, sterilization; can.
Claims (1)
1. liquid flavoring is characterized in that the component of filling a prescription is as follows:
Kaempferia galanga 20g; Dill 30g; Allspice 20g; Parsley 20g; Horseradish 20g; Bi dials 20g; Tsaoko 30g; Coriander 20g; Fenugreek 20g; Sweet basil 30g; Thyme 20g; Cloves 30g; Many fragrant 20g; Banksia rose 20g; Santal 20g; Wrinkled giant hyssop 20g; Rhizome of nutgrass flatsedge 20g; Rosemary, Xue MingRosma rinus officinalis 10g; Fennel seeds 20g; Cumin 20g; Spearmint 20g; Chinese anise 50g; Rhizoma zingiberis 20g; Baked ginger 20g; Ginger 20g; Galangal 20g; Sweet wild marjoram 30g; Bay 30g; Pimiento 20g; Tree green pepper 20g; Chinese prickly ash 200g; White pepper 30g; Black pepper 40g; Nutmeg 30g; Amomum cardamomum 30g; 30g in one's early teens; Frutus cnidii 30g; Fruit of Chinese magnoliavine 50g; Semen allii tuberosi 20g; Fructus amomi 20g; Fructus alpiniae oxyphyllae 20g; Red yeast rice 20g; Dried orange peel 30g; Rascal 20g; Levisticum 20g; Radix Glycyrrhizae 20g; Cumin 20g; Guava 20g; Safron 20g; Sesame 30g; Fructus Aurantii 30g; Ligusticum wallichii 20g; Buddha's hand 20g; Radix Angelicae Sinensis 30g; Chinese cassia tree 30g; Turmeric 30g; Fermented Soybean 30g; Mother chrysanthemum 20g; Cortex acanthopanacis 20g; Tomato 20g; Safflower 1g; Mustard seed 20g; Salvia japonica 20g; Artemisia capillaris 30g; Garlic 50g; Green onion 300g; Razor clam 30g; Anthocidaris crassispina 20g; Oyster juice 40g; Kelp 40g; Peanut 30g; Matsutake 20g; Date 20g; RADIX GINSENG ALBA from Korea 30g; Sodium glutamate 800g; Mushroom 20g; Hericium erinaceus 30g; Momordica grosvenori 20g; Cooking wine 20g; Yellow rice wine 20g; Fruit of Chinese wolfberry 30g; Longan 20g; Cardamom 20g; Poria cocos 20g; Glossy ganoderma 30g; Celery seed 20g; Salt 300g; White wine 20g; Cape jasmine 20g; Rhizoma nardostachyos 20g; Chicken carcasses 5719g; Taurine 5g; 1B 5g; Polynary high calcium 100g; Ferrous gluconate 60g; Zinc gluconate 50g; Nucleotides 50g; Soybean lecithin 300g; Yeast extract 10g; Hydrolytic plant protein powder 10g; Pure water 100000g;
Preparation method is as follows: 5719 gram chicken carcasses are cleaned up with drinking water, to residual without blood; Drop into multi-function extractor; add pure water boil 2 hours → add except 1B by composition proportion; taurine; nucleotides; polynary high calcium; ferrous gluconate; zinc gluconate; hydrolytic plant protein powder; whole formulation materials beyond the yeast extract; simmer in water boil 2 hours → filter without the watery filtrate → filtrate of 500 orders following particles in the time of 40 ℃; add 1B by composition proportion; taurine; nucleotides; polynary high calcium; ferrous gluconate; zinc gluconate; hydrolytic plant protein powder; yeast extract → physics stirs evenly; sterilization, can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100107474A CN101513243B (en) | 2009-03-19 | 2009-03-19 | Liquid seasoning and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100107474A CN101513243B (en) | 2009-03-19 | 2009-03-19 | Liquid seasoning and manufacturing method thereof |
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| CN101513243A CN101513243A (en) | 2009-08-26 |
| CN101513243B true CN101513243B (en) | 2013-01-02 |
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| CN2009100107474A Expired - Fee Related CN101513243B (en) | 2009-03-19 | 2009-03-19 | Liquid seasoning and manufacturing method thereof |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058085A (en) * | 2010-07-23 | 2011-05-18 | 赵广钧 | Curry condiment and preparation process thereof |
| ITTO20110412A1 (en) * | 2011-05-11 | 2012-11-12 | Minerva Res Labs Ltd | REVITALIZING AND RELAXING DRINK |
| CN104187524A (en) * | 2014-07-09 | 2014-12-10 | 徐月苗 | Liquid condiment |
| CN104824609A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning beneficial to digesting |
| CN104905204A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning benefiting promotion of qi and blood circulation |
| CN104824598A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning beneficial to detoxifying and beautifying |
| CN105795458A (en) * | 2016-03-15 | 2016-07-27 | 甘保明 | Modified multi-mineral edible yeast extract and preparation method thereof |
| CN105942420A (en) * | 2016-04-26 | 2016-09-21 | 韦白玲 | Marinade condiment |
| CN106360609A (en) * | 2016-08-19 | 2017-02-01 | 天津春发生物科技集团有限公司 | Vanilla flavor liquid seasoning and production method thereof |
| CN106262660A (en) * | 2016-08-23 | 2017-01-04 | 娄尤来 | A kind of Fructus Citri Sarcodactylis cooking wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254520A (en) * | 1999-11-01 | 2000-05-31 | 济南联合大学 | Compound oil-resin flavouring |
| CN1843195A (en) * | 2005-04-10 | 2006-10-11 | 孙英杰 | Liquid spicy seasoning and its production method |
| CN101223978A (en) * | 2008-02-03 | 2008-07-23 | 赵广钧 | Spice for cooking and producing method thereof |
-
2009
- 2009-03-19 CN CN2009100107474A patent/CN101513243B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254520A (en) * | 1999-11-01 | 2000-05-31 | 济南联合大学 | Compound oil-resin flavouring |
| CN1843195A (en) * | 2005-04-10 | 2006-10-11 | 孙英杰 | Liquid spicy seasoning and its production method |
| CN101223978A (en) * | 2008-02-03 | 2008-07-23 | 赵广钧 | Spice for cooking and producing method thereof |
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| CN101513243A (en) | 2009-08-26 |
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| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhao Guangjun Inventor after: Xiu Yuchen Inventor after: Sun Yuku Inventor after: Zhang Huanjun Inventor after: He Xuexiang Inventor after: Mou Min Inventor before: Zhao Guangjun |
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Free format text: CORRECT: INVENTOR; FROM: ZHAO GUANGJUN TO: ZHAO GUANGJUN XIU YUCHEN SUN YUKU ZHANG HUANJUN HE XUEXIANG MOU MIN |
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Granted publication date: 20130102 Termination date: 20130319 |