CN102805325A - Cooking condiment - Google Patents

Cooking condiment Download PDF

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Publication number
CN102805325A
CN102805325A CN2012102757623A CN201210275762A CN102805325A CN 102805325 A CN102805325 A CN 102805325A CN 2012102757623 A CN2012102757623 A CN 2012102757623A CN 201210275762 A CN201210275762 A CN 201210275762A CN 102805325 A CN102805325 A CN 102805325A
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CN
China
Prior art keywords
parts
condiment
orange peel
cooking
hawthorn
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012102757623A
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Chinese (zh)
Inventor
孙文国
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孙文国
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Publication date
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Priority to CN2012102757623A priority Critical patent/CN102805325A/en
Publication of CN102805325A publication Critical patent/CN102805325A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a cooking condiment and belongs to the technical field of condiments. The cooking condiment comprises components by weight of 10-20 parts of ginger, 20-30 parts of pepper, 10-20 parts of red date, 20-30 parts of hawthorn, 10-20 parts of malt, 5-7 parts of tremella, 8-10 parts of fructus amomi, 2-6 parts of pericarpium citri reticulatae and 5-7 parts of orange peel. A preparation method of the cooking condiment comprises the following steps of (1) sorting and weighing, (2) washing, (3) stoving, (4) smashing, (5) mixing and sterilizing, and (6) packaging. The cooking condiment has the beneficial effects that Chinese herbal medicines are added in common condiment materials, and the cooking condiment has functions of recuperating intestines and stomach, does not contain any chemical addition agent, has no damage on human bodies, can effectively remove peculiar smells in foods, and is good in condiment effect, simple in manufacture method and low in cost.

Description

A kind of culinary art flavoring
Technical field
The present invention specifically is a kind of culinary art flavoring, belongs to the condiment technical field.
Background technology
In China's tradition cooking is main with flavoring mainly, but the flavoring composition of sale in the market is too single, and like vinegar, soy sauce, monosodium glutamate etc., many experience and tastes according to cooking person add during use, and practical operation is difficult to control.The insider is for addressing this problem, and various condiment commonly used are admixed together, develops a kind of new flavoring, and is easy to use, and control easily is like chickens' extract.These flavorings are mainly removed the taste that carries in the food, make the food of cooking out delicious more.But these flavoring effects are single, only have the effect of mediation taste of food, human body do not possessed the function of conditioning.
Summary of the invention
To the problem that above-mentioned prior art exists, the present invention provides a kind of culinary art flavoring, has the function of coordinating intestines and stomach, removal food peculiar smell.
To achieve these goals; The technical scheme that the present invention adopts is: this culinary art flavoring, process by the component of following weight proportion: ginger 10-20 part, Chinese prickly ash 20-30 part, red date 10-20 part, hawthorn 20-30 part, Fructus Hordei Germinatus 10-20, white fungus 5-7 part, spring sand 8-10 part, dried orange peel 2-6 part, orange peel 5-7 part.
The selected prescription of this culinary art flavoring comprises the component of following weight percent content: 10 parts in ginger, 20 parts in Chinese prickly ash, 10 parts of red dates, 20 parts of hawthorn, Fructus Hordei Germinatus 15,6 parts in white fungus, 9 parts in spring sand, 4 parts of dried orange peels, 6 parts of orange peels.
The preparation method of this condiment for cooking may further comprise the steps:
(1) selects materials, weighs: take by weighing ginger, Chinese prickly ash, red date, hawthorn, Fructus Hordei Germinatus, white fungus, spring sand, dried orange peel, orange peel by weight respectively;
(2) clean: the material that takes by weighing is cleaned with clear water;
(3) oven dry: the material of cleaning is put into 65-70 ℃ drying in oven, and the water content after the oven dry is 2%-3%;
(4) pulverize: the material after will drying is put into container, and pulverizes with pulverizing rod;
(5) mix, sterilize: the material mixing after will pulverizing is even, puts into disinfection cabinet then, sterilization;
(6) packing: the composite material after will sterilizing is packed in the packaging bag, and vacuum preservation.
Further, the granularity of pulverizing is the 123-125 grain.
Beneficial effect of the present invention is: in seasoning material commonly used, adds Chinese herbal medicine, has the function of coordinating intestines and stomach, do not contain any chemical addition agent, and harmless, can effectively remove the peculiar smell in the food, seasoning is effective, and preparation method is simple, and cost is low.
The specific embodiment
Below in conjunction with embodiment the present invention is done further explanation, it is indicative that embodiment is merely, and means that never it limits scope of the present invention by any way.
Embodiment 1
The culinary art flavoring that present embodiment provides comprises the component of following weight percent content: 10 parts in ginger, 20 parts in Chinese prickly ash, 10 parts of red dates, 20 parts of hawthorn, Fructus Hordei Germinatus 15,6 parts in white fungus, 9 parts in spring sand, 4 parts of dried orange peels, 6 parts of orange peels.
The preparation method of this condiment for cooking may further comprise the steps:
(1) selects materials, weighs: take by weighing ginger, Chinese prickly ash, red date, hawthorn, Fructus Hordei Germinatus, white fungus, spring sand, dried orange peel, orange peel by weight respectively;
(2) clean: the material that takes by weighing is cleaned with clear water;
(3) oven dry: the material of cleaning is put into 68 ℃ drying in oven, and the water content after the oven dry is 2.5%;
(4) pulverize: the material after will drying is put into container, and pulverizes with pulverizing rod;
(5) mix, sterilize: the material mixing after will pulverizing is even, puts into disinfection cabinet then, sterilization;
(6) packing: the composite material after will sterilizing is packed in the packaging bag, and vacuum preservation;
The granularity of described pulverizing is 124, is convenient to flavoring and is dissolved in the food fast.
Embodiment 2
The culinary art flavoring that present embodiment provides, proportioning comprises following component by weight: ginger 20g, Chinese prickly ash 20g, red date 10 g, hawthorn 20g, Fructus Hordei Germinatus 10g, white fungus 5g, spring sand 8g, dried orange peel 2g, orange peel 5g.
The preparation method of this condiment for cooking may further comprise the steps:
(1) selects materials, weighs: take by weighing ginger, Chinese prickly ash, red date, hawthorn, Fructus Hordei Germinatus, white fungus, spring sand, dried orange peel, orange peel by weight respectively;
(2) clean: the material that takes by weighing is cleaned with clear water;
(3) oven dry: the material of cleaning is put into 65 ℃ drying in oven, and the water content after the oven dry is 2%;
(4) pulverize: the material after will drying is put into container, and pulverizes with pulverizing rod;
(5) mix, sterilize: the material mixing after will pulverizing is even, puts into disinfection cabinet then, sterilization;
(6) packing: the composite material after will sterilizing is packed in the packaging bag, and vacuum preservation;
The granularity of described pulverizing is 123, is convenient to flavoring and is dissolved in the food fast.
Embodiment 2
The culinary art flavoring that present embodiment provides, proportioning comprises following component by weight: ginger 10g, Chinese prickly ash 20g, red date 10g, hawthorn 20g, Fructus Hordei Germinatus 10g, white fungus 7g, spring sand 10g, dried orange peel 6g, orange peel 7g.
The preparation method of this condiment for cooking may further comprise the steps:
(1) selects materials, weighs: take by weighing ginger, Chinese prickly ash, red date, hawthorn, Fructus Hordei Germinatus, white fungus, spring sand, dried orange peel, orange peel by weight respectively;
(2) clean: the material that takes by weighing is cleaned with clear water;
(3) oven dry: the material of cleaning is put into 70 ℃ drying in oven, and the water content after the oven dry is 3%;
(4) pulverize: the material after will drying is put into container, and pulverizes with pulverizing rod;
(5) mix, sterilize: the material mixing after will pulverizing is even, puts into disinfection cabinet then, sterilization;
(6) packing: the composite material after will sterilizing is packed in the packaging bag, and vacuum preservation.
The granularity of described pulverizing is 125, is convenient to flavoring and is dissolved in the food fast.

Claims (4)

1. cook flavoring for one kind; It is characterized in that, process: ginger 10-20 part, Chinese prickly ash 20-30 part, red date 10-20 part, hawthorn 20-30 part, Fructus Hordei Germinatus 10-20, white fungus 5-7 part, spring sand 8-10 part, dried orange peel 2-6 part, orange peel 5-7 part by the component of following weight proportion.
2. a kind of condiment for cooking according to claim 1; It is characterized in that, comprise the component of following weight percent content: 10 parts in ginger, 20 parts in Chinese prickly ash, 10 parts of red dates, 20 parts of hawthorn, Fructus Hordei Germinatus 15,6 parts in white fungus, 9 parts in spring sand, 4 parts of dried orange peels, 6 parts of orange peels.
3. the preparation method of condiment for cooking according to claim 1 and 2 is characterized in that, may further comprise the steps:
(1) selects materials, weighs: take by weighing ginger, Chinese prickly ash, red date, hawthorn, Fructus Hordei Germinatus, white fungus, spring sand, dried orange peel, orange peel by weight respectively;
(2) clean: the material that takes by weighing is cleaned with clear water;
(3) oven dry: the material of cleaning is put into 65-70 ℃ drying in oven, and the water content after the oven dry is 2%-3%;
(4) pulverize: the material after will drying is put into container, and pulverizes with pulverizing rod;
(5) mix, sterilize: the material mixing after will pulverizing is even, puts into disinfection cabinet then, sterilization;
(6) packing: the composite material after will sterilizing is packed in the packaging bag, and vacuum preservation.
4. a kind of condiment for cooking according to claim 3 is characterized in that, the granularity of said pulverizing is the 123-125 grain.
CN2012102757623A 2012-08-05 2012-08-05 Cooking condiment Pending CN102805325A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012102757623A CN102805325A (en) 2012-08-05 2012-08-05 Cooking condiment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012102757623A CN102805325A (en) 2012-08-05 2012-08-05 Cooking condiment

Publications (1)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207078A (en) * 2014-07-15 2014-12-17 安徽省三环纸业集团香料科技发展有限公司 Milk-flavor spice including Chinese honey orange and red date and preparation method thereof
CN105124513A (en) * 2015-08-17 2015-12-09 范丹华 Fresh ginger flavoring agent

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100905A (en) * 1993-10-04 1995-04-05 高福星 Flavorous nutrient seasoning and health-keeping medicine
CN1732916A (en) * 2004-08-09 2006-02-15 李川明 Compound medical health-caring preparation containing procyanidins and other functional ingredients
CN1895291A (en) * 2006-06-09 2007-01-17 陈永丽 Nano-Chinese medicinal biological product and its preparation
CN102318825A (en) * 2011-10-14 2012-01-18 安徽省农业科学院农产品加工研究所 Food for improving phlegm wetness type physique and preparation process for food
CN102599510A (en) * 2012-03-23 2012-07-25 范玉昌 Food containing ginseng

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100905A (en) * 1993-10-04 1995-04-05 高福星 Flavorous nutrient seasoning and health-keeping medicine
CN1732916A (en) * 2004-08-09 2006-02-15 李川明 Compound medical health-caring preparation containing procyanidins and other functional ingredients
CN1895291A (en) * 2006-06-09 2007-01-17 陈永丽 Nano-Chinese medicinal biological product and its preparation
CN102318825A (en) * 2011-10-14 2012-01-18 安徽省农业科学院农产品加工研究所 Food for improving phlegm wetness type physique and preparation process for food
CN102599510A (en) * 2012-03-23 2012-07-25 范玉昌 Food containing ginseng

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
赵宝丰等: "《调味品》", 31 October 2004, 科学技术文献出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207078A (en) * 2014-07-15 2014-12-17 安徽省三环纸业集团香料科技发展有限公司 Milk-flavor spice including Chinese honey orange and red date and preparation method thereof
CN105124513A (en) * 2015-08-17 2015-12-09 范丹华 Fresh ginger flavoring agent

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Application publication date: 20121205