CN102228217B - Natural quality-keeping flavoring specially used for soy cheese - Google Patents
Natural quality-keeping flavoring specially used for soy cheese Download PDFInfo
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- CN102228217B CN102228217B CN2011101963309A CN201110196330A CN102228217B CN 102228217 B CN102228217 B CN 102228217B CN 2011101963309 A CN2011101963309 A CN 2011101963309A CN 201110196330 A CN201110196330 A CN 201110196330A CN 102228217 B CN102228217 B CN 102228217B
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Abstract
The invention provides a natural quality-keeping flavoring specially used for soy cheese. The flavoring consists of the following ingredients in part by weight: 1 part of pricklyash peel, 2 parts of truestar anisetree, 4 parts of common fennel, 3 parts of kaempferia galamga, 0.5 part of cassia bark, 0.5 part of southernwood, 1 part of liquorice root, 1 part of clove, 1 part of amomun fruit, 1 part of round cardamom fruit, 3 parts of stem of noble dendrobium, 10 parts of dried ginger, 4 parts of aucklandia root, 2 parts of anomalous wormwood, 1 part of grassleaved sweetflag, 2 parts of aniseed, 1 part of cinnamon, 2 parts of tsaoko, 1 part of loach string, 1 part of achyranthes and cyathula root and 1 part of Chinese alangium leaf. The preparation method comprises the following steps of: screening the raw materials respectively to remove impurities, water-washing, drying, grinding and screening the raw materials to obtain below-100 meshes particles of raw materials respectively, and mixing the obtained particles in a ratio, and uniformly stirring and packing the mixture. The natural quality-keeping flavoring of the invention has the advantages that: natural flavorings are used, no chemical additive is added, the scent characteristics and the quality-keeping characteristics of each flavoring can be fully played due to a reasonable blending ratio of raw materials, the flavor is unique, the taste is good, the quality-keeping time of the flavoring is greatly prolonged, and the dietary health of people is guaranteed.
Description
Technical field
The present invention relates to a kind of flavorant, the natural spices of guaranteeing the quality that especially a kind of fermented bean curd is special-purpose.
Background technology
Flavorant is the fragrance matter that adds in order to improve flavours in food products, since ancient times, application is arranged all.But; General flavorant is only considered to increase the fragrance of food and is not considered that the storage of food guarantees the quality; Particularly for fermented bean curd, also do not have a kind of special use of making according to its characteristic spices of guaranteeing the quality, the shelf-life of ordinary beans fermented bean curd was generally 12-18 month at present, and the time is too short.Patent No. ZL02139085.1 discloses " production technology of fermented bean curd " patented technology; Its soup juice " is mixed with by sugar, salt, wine and water and food additives "; Such result is insufficient fragrance not only, and the shelf-life is short, but also contains the chemical addition agent that people abstain from very much.
Summary of the invention
Technical problem to be solved by this invention provides the special-purpose natural spices of guaranteeing the quality of a kind of fermented bean curd, can not only increase the fragrance of food, can also extend the shelf life, and not contain chemical addition agent.
For solving the problems of the technologies described above; The technical scheme that the present invention adopted is the special-purpose natural spices of guaranteeing the quality of a kind of fermented bean curd, is made up of following raw material and component: Chinese prickly ash 1 minute, anise 2 minutes, fennel seeds 4 minutes, kaempferia galamga 3 minutes, cassia bark 0.5 minute, sweet wormwood 0.5 minute, sweet careless 1 minute, cloves 1 minute, fructus amomi 1 minute, white cool 1 minute, the stem of noble dendrobium 3 minutes, rhizoma zingiberis 10 minutes, the banksia rose 4 minutes, Artemisia anomala 2 minutes, grass-leaved sweetflag 1 minute, anise 2 minutes, Chinese cassia tree 1 minute, tsaoko 2 minutes, Herba Kalimeridis 1 minute, the root of bidentate achyranthes 1 minute, longestapex beautyberry leaf 1 minute.These raw materials are sieved respectively pick up impurity elimination, water cleans, dries, pulverizes, sieves again, gets the following feed particles of 100 orders and mixes according to the component proportioning and mix packing thoroughly.
The invention has the beneficial effects as follows that raw material all is a natural perfume material; Do not have chemical addition agent, its raw material and component proportion of composing can be given full play to the fragrance characteristic of every kind of spices, unique flavor just; Comfortable taste; Also prolong guaranteeing the quality action time of these spices simultaneously greatly, guaranteed that people's diet is healthy, improved the economic benefit of product.
The specific embodiment
Get Chinese prickly ash 2kg, anise 4kg, fennel seeds 8kg, kaempferia galamga 6kg, cassia bark 1kg, sweet wormwood 1kg, sweet careless 2kg, cloves 2kg, fructus amomi 2kg, white cool 2kg, stem of noble dendrobium 6kg, rhizoma zingiberis 20kg, banksia rose 8kg, Artemisia anomala 4kg, grass-leaved sweetflag 2kg, anistree 4kg, Chinese cassia tree 2kg, tsaoko 4kg, Herba Kalimeridis 2kg, root of bidentate achyranthes 2kg, longestapex beautyberry leaf 2kg respectively.These raw materials are sieved respectively pick up impurity elimination, water cleans, dries, pulverizes, sieves again, gets the following feed particles of 100 orders and mixes according to the component proportioning and mix thoroughly, again according to every bag of 2.5kg standard packing warehouse-in.
2000, the our factory adopts this spices to make fermented bean curd and seals warehouse-in up for safekeeping, still has retention at present, and was not rotten yet.
Claims (2)
1. the special-purpose natural spices of guaranteeing the quality of a fermented bean curd is characterized in that being made up of following raw material and component: Chinese prickly ash 1 minute, anise 2 minutes, fennel seeds 4 minutes, kaempferia galamga 3 minutes, cassia bark 0.5 minute, sweet wormwood 0.5 minute, sweet careless 1 minute, cloves 1 minute, fructus amomi 1 minute, white cool 1 minute, the stem of noble dendrobium 3 minutes, rhizoma zingiberis 10 minutes, the banksia rose 4 minutes, Artemisia anomala 2 minutes, grass-leaved sweetflag 1 minute, anise 2 minutes, Chinese cassia tree 1 minute, tsaoko 2 minutes, Herba Kalimeridis 1 minute, the root of bidentate achyranthes 1 minute, longestapex beautyberry leaf 1 minute.
2. the natural spices of guaranteeing the quality that a kind of fermented bean curd according to claim 1 is special-purpose is characterized in that raw material sieved respectively and picks up impurity elimination, and water cleans, dries, pulverizes, sieves again, gets the following feed particles of 100 orders and mixes according to the component proportioning and mix the packing preservation thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101963309A CN102228217B (en) | 2011-07-13 | 2011-07-13 | Natural quality-keeping flavoring specially used for soy cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101963309A CN102228217B (en) | 2011-07-13 | 2011-07-13 | Natural quality-keeping flavoring specially used for soy cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102228217A CN102228217A (en) | 2011-11-02 |
| CN102228217B true CN102228217B (en) | 2012-11-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101963309A Expired - Fee Related CN102228217B (en) | 2011-07-13 | 2011-07-13 | Natural quality-keeping flavoring specially used for soy cheese |
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| Country | Link |
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| CN (1) | CN102228217B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657363B (en) * | 2012-01-13 | 2013-03-20 | 周奉昌 | Drug for food preservation |
| CN102578257B (en) * | 2012-02-28 | 2013-04-17 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578255B (en) * | 2012-02-28 | 2013-04-24 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102599257B (en) * | 2012-02-28 | 2013-04-17 | 万勤劳 | Health-care preserved bean curd containing Chinese medicinal herb and production process thereof |
| CN104381874A (en) * | 2014-11-27 | 2015-03-04 | 湖南省十三村食品有限公司 | Appetizing fermented bean curd condiment and preparation method thereof |
| CN105124540A (en) * | 2015-08-25 | 2015-12-09 | 郎溪县睿智生产力促进中心有限公司 | Fermented bean curd seasoning sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1419849A (en) * | 2001-11-15 | 2003-05-28 | 李淑军 | Natural condiment and producing method thereof |
| CN101032318A (en) * | 2007-01-25 | 2007-09-12 | 林莅 | Seasoning of Chinese herbal medicine |
| CN101623081A (en) * | 2008-07-08 | 2010-01-13 | 董云 | Seasoning |
-
2011
- 2011-07-13 CN CN2011101963309A patent/CN102228217B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1419849A (en) * | 2001-11-15 | 2003-05-28 | 李淑军 | Natural condiment and producing method thereof |
| CN101032318A (en) * | 2007-01-25 | 2007-09-12 | 林莅 | Seasoning of Chinese herbal medicine |
| CN101623081A (en) * | 2008-07-08 | 2010-01-13 | 董云 | Seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 杜世祥.《我国传统香料香精的防腐功能》.《中国食品添加剂》.1999,(第3期),33-37. * |
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| CN102228217A (en) | 2011-11-02 |
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