CN101564143A - Seasoning and preparation method thereof - Google Patents
Seasoning and preparation method thereof Download PDFInfo
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- CN101564143A CN101564143A CNA2009100594672A CN200910059467A CN101564143A CN 101564143 A CN101564143 A CN 101564143A CN A2009100594672 A CNA2009100594672 A CN A2009100594672A CN 200910059467 A CN200910059467 A CN 200910059467A CN 101564143 A CN101564143 A CN 101564143A
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Abstract
The invention relates to a seasoning and a preparation method thereof. The seasoning comprises materials as follows: chicken essence, monosodium glutamate, salt, sugar, food flavor enhancer, oil, zanthoxylum schinifolium, pricklyash peel, chili powder, sesame, peanut, walnut meat, cinnamon, pepper, bay leaf, fennel, Yukou (a seasoning), tsaoko, clove, murraya paniculata, and condensation wave. The seasoning consists of chicken essence, monosodium glutamate, sugar, salt, chili powder and food flavor enhancer in the powder state and mixed grease in the grease state. The invention also provides a method for preparing the mixed grease in the seasoning. The invention is spicy and full of flavor, easy to be stored and transported and simple for industrialization production, therefore, the invention can be used as a flavoring and a spice for sale use.
Description
Technical field
The present invention relates to a kind of condiment and preparation method thereof.
Background technology
At present, condiment commonly used is that soup stock and grease are used, because mostly this mode is now to do existing usefulness, causes being difficult for suitability for industrialized production and transportation, is unfavorable for the development of flavouring.And present condiment taste is single, does not have novelty.
Summary of the invention
The invention provides a kind of suitability for industrialized production that is adapted to, and the condiment of unique flavor and preparation method thereof.
The present invention is achieved in that
A kind of condiment comprises each material of following umber: chickens' extract 3.71～7.89 in per 100 parts of weight condiment, monosodium glutamate 3.01～6.59, salt 6.02～12.18, sugar 3.71～7.89, food freshener 0.21～0.49, oil plant 53.06～71.54, rattan green pepper 0.47～0.97, whole Chinese prickly ash 1.47～2.83, pepper powder 0.7～1.6, sesame 1.89～3.61, peanut 0.91～1.79, walnut kernel 0.91～1.79, cassia bark 0.035～0.075, pepper 0.035～0.075, spiceleaf 0.035～0.075, fennel 0.035～0.075, beautiful button 0.035～0.075, tsaoko 0.019～0.045, cloves 0.005～0.010, murraya paniculataJack 0.028～0.062, condensation wave 0.028～0.062, whole capsicum 0.96～1.81.
Further scheme is: each material that also comprises following umber in per 100 parts of weight condiment: food increases peppery dose 0.35～0.75, paprika 1.91～3.62.
Further scheme is: in the described condiment, chickens' extract, monosodium glutamate, sugar, salt, pepper powder, food freshener are pulverulences, and all the other compositions are by decocting the formation rich mixture with oil plant.
The present invention also provides the preparation method of above-mentioned condiment, according to following steps:
(1) will all put in order the oil that capsicum and whole Chinese prickly ash are put into high temperature, after producing fragrance, control oily Wen Weizhong high temperature, add whole peanut, walnut kernel, sesames in the prescription, make it produce new fragrance, then each of peanut, walnut kernel, sesame 1/3rd pulled out, made face or powder or be with some graininess to put into again;
(2) cassia bark, pepper, spiceleaf, tsaoko, fennel, cloves, murraya paniculataJack, beautiful button, condensation wave, rattan green pepper are got flavor in mild temperature oil, promptly make the rich mixture in this condiment.
Further scheme is: the temperature of the oil of described high temperature is 140 ℃ to 230 ℃, and middle high temperature is 120 ℃ to 200 ℃, and mild temperature is 100 ℃ to 150 ℃.
Further scheme is: in step (1) before, and to peculiar smell being arranged or giving birth to the flavor grease and burn the ripe disconnected processing of giving birth to earlier.
Further scheme is: in the step (1), to all put in order the oil that capsicum and whole Chinese prickly ash are put into high temperature, after producing the mixing pepper flavor, control oily Wen Weizhong high temperature, add whole peanut, walnut kernel, sesames in the prescription, make it produce new fragrance, then with peanut, walnut kernel, respectively 1/3rd pulling out of sesame, make face or powder or be with some graininess to put into oil again, remaining capsicum is made paprika, and whole paprikas of adding and food increase peppery dose in oil increases pungent.
Further scheme is: the temperature of the oil of described high temperature is 140 ℃ to 230 ℃, and middle high temperature is 120 ℃ to 200 ℃.
The rich mixture that uses the method to produce has that fragrance is strong, characteristics of comfortable taste, long times of aftertaste, and the trencherman is difficult to differentiate wherein composition.And can add capsicum and food increases peppery dose according to taste, can have no peppery and two kinds of tastes of pungent.
Each Chinese medicine batching has following effect among the present invention: the rattan green pepper is got distinctive a kind of fragrance in the rattan green pepper; The tasty effect of cassia bark trip-out meat; Pepper plays renders palatable and makes the significantly effect that seems of various tastes; Spiceleaf plays flavouring mediation effect; Tsaoko plays the mediation effect; Fennel plays aftertaste flavouring mediation effect; Jade is buckled the mediation effect; Cloves works the flavor effect of pressing that is in harmonious proportion; Murraya paniculataJack works the flavouring effect that is in harmonious proportion; Condensation wave works the flavouring pressure flavor effect that is in harmonious proportion, and the taste of each batching is suppressed mutually, plays the effect of each flavor coordination
Composition of the present invention and compound mode: first scheme is separately packed rich mixture and powder separately, and alternative plan is packed rich mixture and powder together.
The using method of this product: rich mixture and powder are put into food add chicken soup or edible liquid, treat after tasty promptly edible; Or rich mixture used as a kind of special flavored oils separately.Can will there be peppery and no chili oil lipoprotein mixture to allocate in use in each one taste ratio.Can be used for cold vegetable dish in sauce, mix the usefulness of cooking after chicken soup or the edible liquid.The present invention has spicy bright fragrant or bright perfume, is convenient to storage and transport, is convenient to suitability for industrialized production, can be used as the sale of a kind of flavoring and flavouring and uses.
The specific embodiment
Embodiment one
A kind of condiment, each material that comprises following umber in per 100 parts of weight condiment: chickens' extract 5.4, monosodium glutamate 4.4, salt 8.7, sugar 5.4, food freshener 0.3, oil plant 64.8, rattan green pepper 0.894, whole Chinese prickly ash 1.6, pepper powder 1.0, sesame 2.6, peanut 1.7, walnut kernel 1.7, cassia bark 0.05, pepper 0.05, spiceleaf 0.05, fennel 0.05, beautifully buckle 0.05, tsaoko 0.027, cloves 0.009, murraya paniculataJack 0.06, condensation wave 0.06, put in order capsicum 1.1.
This condiment is made up of the chickens' extract that is pulverulence, monosodium glutamate, sugar, salt, pepper powder, food freshener and the compound lard that is the grease state.
Wherein the preparation method of compound lard comprises the steps:
(1) oil plant is burnt ripe disconnected life;
(2) will all put in order the oil that capsicum and whole Chinese prickly ash are put into high temperature, after producing fragrance, add whole peanut, walnut kernel, sesames in the prescription, make it produce new fragrance, then with peanut, walnut kernel, respectively 1/3rd pulling out of sesame made face or powder or is with some graininess to put into oil again;
(3) cassia bark, pepper, spiceleaf, tsaoko, fennel, cloves, murraya paniculataJack, beautiful button, condensation wave, rattan green pepper are got flavor through mild temperature in oil, promptly make the compound lard in this condiment.
In the present embodiment, the condiment that makes is bright fragrance.
Embodiment two
A kind of condiment comprises each material of following umber in per 100 parts of weight condiment: chickens' extract 4.7, monosodium glutamate 4.3, salt 8.2, sugar 5.3, food freshener 0.3, food increase peppery dose 0.5, oil plant 63.8, rattan green pepper 0.67, whole Chinese prickly ash 2.1, pepper powder 0.8, whole capsicum 1.21, paprika 2.89, sesame 2.3, peanut 1.3, walnut kernel 1.3, cassia bark 0.05, pepper 0.05, spiceleaf 0.04, fennel 0.04, beautifully buckle 0.04, tsaoko 0.023, cloves 0.007, murraya paniculataJack 0.04, condensation wave 0.04.
This condiment is made up of the chickens' extract that is pulverulence, monosodium glutamate, sugar, salt, pepper powder, food freshener and the compound lard that is the grease state.
Wherein the preparation method of compound lard comprises the steps:
(1) oil plant is burnt ripe disconnected life;
(2) will all put in order the oil that capsicum and whole Chinese prickly ash are put into high temperature, after producing fragrance, add whole peanut, walnut kernel, sesames in the prescription, make it produce new fragrance, then with peanut, walnut kernel, each of sesame 1/3rd pulled out, make face or powder or be with some graininess to put into oil again, whole paprikas of adding and food increase peppery dose in oil increases pungent;
(3) cassia bark, pepper, spiceleaf, tsaoko, fennel, cloves, murraya paniculataJack, beautiful button, condensation wave, rattan green pepper are got flavor through mild temperature in oil, promptly make the compound lard in this condiment.
In the present embodiment, the condiment that makes is peppery fragrance.
Claims (8)
1, a kind of condiment, each material that comprises following umber in per 100 parts of weight condiment: chickens' extract 3.71～7.89, monosodium glutamate 3.01～6.59, salt 6.02～12.18, sugar 3.71～7.89, food freshener 0.21～0.49, oil plant 53.06～71.54, rattan green pepper 0.47～0.97, whole Chinese prickly ash 1.47～2.83, pepper powder 0.7～1.6, sesame 1.89～3.61, peanut 0.91～1.79, walnut kernel 0.91～1.79, cassia bark 0.035～0.075, pepper 0.035～0.075, spiceleaf 0.035～0.075, fennel 0.035～0.075, beautiful button 0.035～0.075, tsaoko 0.019～0.045, cloves 0.005～0.01, murraya paniculataJack 0.028～0.062, condensation wave 0.028～0.062, whole capsicum 0.96～1.81.
2, condiment according to claim 1 is characterized in that: each material that also comprises following umber in per 100 parts of weight condiment: food increases peppery dose 0.35～0.75, paprika 1.91～3.62.
3, condiment according to claim 1 and 2 is characterized in that: in the described condiment, chickens' extract, monosodium glutamate, sugar, salt, pepper powder, food freshener are pulverulences, and all the other compositions are by decocting the formation rich mixture with oil plant.
4, a kind of method that is used to prepare the described condiment of claim 3, according to following steps:
(1) will all put in order the oil that capsicum and whole Chinese prickly ash are put into high temperature, after producing fragrance, control oily Wen Weizhong high temperature, add whole peanut, walnut kernel, sesames in the prescription, make it produce new fragrance, then each of peanut, walnut kernel, sesame 1/3rd pulled out, made face or powder or be with some graininess to put into again;
(2) cassia bark, pepper, spiceleaf, tsaoko, fennel, cloves, murraya paniculataJack, beautiful button, condensation wave, rattan green pepper are got flavor in mild temperature oil, promptly make the rich mixture in this condiment.
5, the preparation method of condiment according to claim 4 is characterized in that: the temperature of the oil of described high temperature is 140 ℃ to 230 ℃, and middle high temperature is 120 ℃ to 200 ℃, and mild temperature is 100 ℃ to 150 ℃.
6, the preparation method of condiment according to claim 4 is characterized in that: in step (1) before, and to peculiar smell being arranged or giving birth to the flavor grease and burn the ripe disconnected processing of giving birth to earlier.
7, the preparation method of condiment according to claim 4, it is characterized in that: in the step (1), the oil that capsicum and whole Chinese prickly ash are put into high temperature will all be put in order, after producing the mixing pepper flavor, control oily Wen Weizhong high temperature, add whole peanut, walnut kernel, sesames in the prescription, make it produce new fragrance, then with peanut, walnut kernel, respectively 1/3rd pulling out of sesame made face or powder or is with some graininess to put into oil again, and whole paprikas of adding and food increase peppery dose in oil increases pungent.
8, the preparation method of condiment according to claim 7 is characterized in that: the temperature of the oil of described high temperature is 140 ℃ to 230 ℃, and middle high temperature is 120 ℃ to 200 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100594672A CN101564143A (en) | 2009-06-01 | 2009-06-01 | Seasoning and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100594672A CN101564143A (en) | 2009-06-01 | 2009-06-01 | Seasoning and preparation method thereof |
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| CN101564143A true CN101564143A (en) | 2009-10-28 |
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| CNA2009100594672A Pending CN101564143A (en) | 2009-06-01 | 2009-06-01 | Seasoning and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326761A (en) * | 2011-09-05 | 2012-01-25 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN103141803A (en) * | 2013-03-29 | 2013-06-12 | 沈阳爱锅者餐饮管理有限公司 | Five-cereals hotpot soup bases |
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
-
2009
- 2009-06-01 CN CNA2009100594672A patent/CN101564143A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326761A (en) * | 2011-09-05 | 2012-01-25 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN102326761B (en) * | 2011-09-05 | 2012-08-22 | 云南海潮集团天牧肉牛产业有限公司 | Spicy and hot steak sauce and preparation method thereof |
| CN103141803A (en) * | 2013-03-29 | 2013-06-12 | 沈阳爱锅者餐饮管理有限公司 | Five-cereals hotpot soup bases |
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
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Effective date of abandoning: 20091028 |
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