CN102551017A

CN102551017A - Method for processing five-spice instant seasoning

Info

Publication number: CN102551017A
Application number: CN2012100279576A
Authority: CN
Inventors: 郭宗文
Original assignee: SHAANXI HANCHENG XIHAN INDUSTRY TRADE GROUP Co Ltd
Current assignee: SHAANXI HANCHENG XIHAN INDUSTRY TRADE GROUP Co Ltd
Priority date: 2012-02-09
Filing date: 2012-02-09
Publication date: 2012-07-11

Abstract

The invention discloses a method for processing a five-spice instant seasoning, and provides an instant seasoning using wild pepper and pepper leaves as main components. The method for producing the five-spice instant seasoning comprises five steps, namely mechanical pepper picking, separation of pepper seeds, extraction of spices, blending and granulation, and packing for later use. The technology has the innovation that: the mechanically picked wild pepper and the pepper leaves are processed into a new seasoning product, so that aromatic spices in the wild pepper are reserved, and a precious myrcene component with high content in the pepper leaves is reserved; the wild pepper, the pepper leaves and the conventional spices are blended to form the instant seasoning, so that the cost is greatly reduced; when the instant seasoning is used for chili sauce vegetables, the taste of the common seasoning can be kept, and the aroma of the wild pepper leaves can be added; and the field of mechanical pepper picking is developed, and income of pepper farmers is increased.

Description

Spiced instant condiment processing method

Affiliated technical field

The spiced instant condiment processing method of the present invention relates to field of food, relates in particular to the production method that food adds flavouring.

Technical background

In food and the dish process; Often all need add the flavouring that contains the spicy flavor of Xin Xiang, mostly select for use Chinese prickly ash, anise, Chinese cassia tree, galingal, fennel seeds, cloves, fructus amomi to dissolve after pulverizing, be referred to as spices; Its defective is that poorly soluble is got food and contained slag particle; Though the spicing article that utilize extractive technique to make have at present been realized instant no slag, fragrance is relatively poor, and production cost is high.According to the documents and materials report, all contain abundant aromatic substance in Chinese prickly ash, the bunge pricklyash leaf, especially higher a kind of especially rose type of the myrcene spices of content in the aromatic substance in the green pepper leaf; It is that manual work is plucked with hand getting that traditional Chinese prickly ash is plucked, and what obtain is pure Chinese prickly ash, and time-consuming taking a lot of work costed greatly; Though and mechanical picking can not get pure Chinese prickly ash; Many is that leaf, green pepper mix, and removes that blade is also very time-consuming takes a lot of work expensive greatly, and the mechanical picking technology can not get applying; But good condition is provided for the instant condiment of low-cost extraction, the more special-purpose spiced instant condiment of thick flavor foot is provided especially can for the spiced thick chilli sauce dish of fabrication and processing.

Technical scheme

The objective of the invention is:, adopt the Chinese prickly ash picking machine to pluck Chinese prickly ash, after taking off seed in the Chinese prickly ash collecting period; Extract spices with gained Chinese prickly ash and leaf stalk, promptly keep the spices of fragrance in the Chinese prickly ash, keep the higher myrcene of content in the green pepper leaf again; Convert into spiced instant condiment with spice extract plasmogamy such as anise, Chinese cassia tree, galingal, fennel seeds again, and reduce production costs significantly, be used for the thick chilli sauce dish; Can keep common flavouring taste, increase bunge pricklyash leaf fragrance again, and open up the application space can for the Chinese prickly ash picking machine; Make things convenient for the green pepper farming, reduced production cost again.

To achieve these goals; The technical scheme that the present invention adopted is: be the basis with developing Chinese prickly ash and the edible market of green pepper leaf with reducing production costs; Plucking Chinese prickly ash with the mechanical picking instead of manual is the technical application main points with processing thick chilli sauce dish altogether; Spiced instant condiment raw material are main with Chinese prickly ash and green pepper leaf, and the method for processing spiced instant condiment is divided into that machinery is adopted green pepper, separated the green pepper seed, spices extracts, dissolves granulation, the five road steps that package spare, and at first plucks Chinese prickly ash at Chinese prickly ash collecting period employing Chinese prickly ash picking machine in good time; The coexistence of green pepper, leaf, when Exposure to Sunlight or oven dry, separate the green pepper seed after as the condiment raw material for standby; It is subsequent use to buy woody condiment raw materials such as anise, galingal, fennel seeds, Chinese cassia tree and malt flour again; Before making spiced instant condiment; Earlier respectively subsequent use condiment raw material throw in the continuous infuser of hoirzontally rotating extract leachate concentrate with drying after obtain various spices, dissolve in Chinese prickly ash spices＞anistree spices＞galingal spices＞cinnamon flavor＞fennel seeds spices ratio again, pulverized 80 mesh sieves and got the mixed powder of spices; Get malt flour slurrying at last; In adding mixer, process softwood to mixed powder of spices and malt flour slurry, 14 orders are granulated, 80 ℃ of dryings; Stirred once in per 15 minutes, dry back take out behind whole of 10 mesh sieves, pack spiced instant condiment.

The innovation point of this product is to have adopted the Chinese prickly ash of mechanical picking to be processed into the condiment product with the green pepper leaf that mixes mutually.Its beneficial effect is to extract spices with gained Chinese prickly ash and green pepper leaf, has promptly kept the spices of fragrance in the Chinese prickly ash, has kept the higher precious composition of myrcene of content in the green pepper leaf again; Dissolve into spiced instant condiment with traditional spices again; Not only reduce production cost widely, be used for the thick chilli sauce dish and can keep common flavouring taste, increased bunge pricklyash leaf fragrance again; Open up land used also for simultaneously the Chinese prickly ash mechanical picking, promoted the green pepper farming to increase income.

The specific embodiment

1, raw material are bought:

After formulating processing capacity, select for use the Chinese prickly ash picking machine to pluck Chinese prickly ash in the Chinese prickly ash picking season earlier, green pepper, leaf coexistence, utilize Exposure to Sunlight or mechanical drying remove behind the seed Chinese prickly ash condiment raw material for standby; It is subsequent use to buy anise, galingal, fennel seeds, the woody condiment raw material of Chinese cassia tree and malt flour auxiliary material again.

2, spices extracts:

Respectively subsequent use condiment raw material pulverizing cross throw in behind 80 mesh sieves continuous infuser of hoirzontally rotating extract leachate concentrate with drying after various spices.

3, dissolve powder process:

Pulverizing 80 mesh sieves after dissolving in Chinese prickly ash spices 40-50%, anistree spices 20-25%, galingal spices 15-20%, cinnamon flavor 10-15%, fennel seeds spices 5-10% ratio, to get the spices powder subsequent use.

4, granulation packing:

Add subsequent use spices powder in the mixer, get the appropriate amount of auxiliary materials malt flour again and add water and process the malt flour slurry, also add and process softwood in the mixer; 14 orders are granulated; 80 ℃ of dryings were stirred once in per 15 minutes, dry back take out behind whole of 10 mesh sieves, pack the instant condiment of granular spices.

Claims

1. instant condiment processing method of spices; It is characterized in that: the method for processing spiced instant condiment is divided into that machinery is adopted green pepper, separated the green pepper seed, spices extracts, dissolve granulation, five road steps package spare; At first adopt the Chinese prickly ash picking machine to pluck Chinese prickly ash in the Chinese prickly ash collecting period in good time; The coexistence of green pepper, leaf, when Exposure to Sunlight or oven dry, separate the green pepper seed after as the condiment raw material for standby; It is subsequent use to buy woody condiment raw materials such as anise, galingal, fennel seeds, Chinese cassia tree and malt flour again; Before making spiced instant condiment; Earlier respectively subsequent use condiment raw material throw in the continuous infuser of hoirzontally rotating extract leachate concentrate with drying after obtain various spices, dissolve in Chinese prickly ash spices＞anistree spices＞galingal spices＞cinnamon flavor＞fennel seeds spices ratio again, pulverized 80 mesh sieves and got the mixed powder of spices; Get malt flour slurrying at last; In adding mixer, process softwood to mixed powder of spices and malt flour slurry, 14 orders are granulated, 80 ℃ of dryings; Stirred once in per 15 minutes, dry back take out behind whole of 10 mesh sieves, pack spiced instant condiment.