CN102972733A - Spice for glutinous rice dumplings and preparation method of spiece - Google Patents

Spice for glutinous rice dumplings and preparation method of spiece Download PDF

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Publication number
CN102972733A
CN102972733A CN201210497487XA CN201210497487A CN102972733A CN 102972733 A CN102972733 A CN 102972733A CN 201210497487X A CN201210497487X A CN 201210497487XA CN 201210497487 A CN201210497487 A CN 201210497487A CN 102972733 A CN102972733 A CN 102972733A
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China
Prior art keywords
parts
spice
roots
materials
preparation
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Pending
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CN201210497487XA
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Chinese (zh)
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白国丰
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Individual
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Individual
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Priority to CN201210497487XA priority Critical patent/CN102972733A/en
Publication of CN102972733A publication Critical patent/CN102972733A/en
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Abstract

The invention discloses a spice for glutinous rice dumplings and a preparation method of the spice. According to the formula, the spice comprises 10g-20g of star aniseed, 10g-20g of clove, 10g-20g of long pepper, 10g-20g of lesser galangal rhizome, 6g-14g of villous amomrum fruit, 6g-14g of tsaoko amomum fruit, 6g-14g of cardamom, 6g-14g of nutmeg, 4g-12g of dahuricae angelica root, 4g-12g of cassia bark and 4g-12g of cablin potchouli herb. The preparation method comprises the steps of weighing the materials according to the formula, washing and cleaning the materials, grinding the materials into mixed materials with the grain size of 180-200 meshes, and microwave drying the mixed materials at 190-200 DEG C till the moisture content of the mixed materials is equal to or less than 7 percent. The spice has strong aroma and a good flavoring effect, and has the functions of tonifying spleen, eliminating dampness, invigorating stomach and promoting digestion.

Description

A kind of bag pyramid-shaped dumpling spices and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of bag pyramid-shaped dumpling spices and preparation method thereof.
Background technology
Pyramid-shaped dumpling claims again " angle broomcorn millet ", " cylinder rice-pudding ", is traditional cuisines of China.Before the bag pyramid-shaped dumpling, the custom in some places is, the food materials such as cutlet that will pack first usefulness are pickled a period of time with flavoring, general often can add the spice such as five-spice powder.These spices all are universal class mostly, can be used for cooking, make the various uses such as snack, but because every kind of food uses the effect of general flavoring unsatisfactory, and common condiment is because prescription uses rear prepared pyramid-shaped dumpling taste not very good.Seldom see the flavoring that is specifically designed to the bag pyramid-shaped dumpling on the market, and common flavoring function singleness, can only be used for seasoning, there is not other effect.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of bag pyramid-shaped dumpling with spices and preparation method thereof, this bag pyramid-shaped dumpling with spices give off a strong fragrance, seasoning is effective, the effect of invigorating the spleen to dry, stomach strengthening and digestion promoting in addition.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of bag pyramid-shaped dumpling spices is made by the raw material of following weight portion: 4~12 parts of 10~20 parts of Chinese anises, 10~20 parts of cloves, 10~20 parts of the Bi roots of grass, 10~20 parts of galangals, 6~14 parts of fructus amomis, 6~14 parts of tsaokos, 6~14 parts of Amomum cardamomums, 6~14 parts of nutmegs, 4~12 parts of the roots of Dahurain angelica, 4~12 parts of Chinese cassia trees and wrinkled giant hyssops.
Optimum weight part of described raw material is: 8 parts of 15 parts of Chinese anises, 15 parts of cloves, 15 parts of the Bi roots of grass, 15 parts of galangals, 10 parts of fructus amomis, 10 parts of tsaokos, 10 parts of Amomum cardamomums, 10 parts of nutmegs, 8 parts of the roots of Dahurain angelica, 8 parts of Chinese cassia trees and wrinkled giant hyssops.
The above-mentioned preparation method who stews with spices, its step is as follows: take by weighing by weight raw material, clean, being ground into granularity is 180~200 purpose compounds, under 190~200 ℃ condition, microwave drying is to the moisture content of compound≤7%.
In each raw material of the present invention, Chinese anise, it is little sweet to distinguish the flavor of, and fragrance is strong, and warming yang for dispelling cold can be covered fishy smell, the peculiar smell of food materials; Cloves, its fragrance is simple and elegant long, is used for controlling that stomach cold is bitterly swollen, hiccup, vomiting and diarrhoea etc.; The Bi roots of grass, the simple and elegant uniqueness of fragrance has in the temperature, the effect of loose cold, the therapeutic method to keep the adverse qi flowing downward, pain relieving; Galangal, gas fragrance, it is pungent to distinguish the flavor of, and can help digestion by warm stomach; Fructus amomi, gas fragrance is and strong, and flavor is hot, little hardship, and the effect of dampness elimination appetizing is arranged; Tsaoko, flavor is hot, and is warm in nature, has eliminating dampness to remove the effect of cold, the preventing malaria that eliminates the phlegm, the helping digestion that helps digestion, and its flavor sweet-smelling is unusual, is the condiment good merchantable brand; Amomum cardamomum, gas fragrance, flavor suffering, cool, feasible hot air heating stomach; Nutmeg, gas is fragrant and strong, the peppery and little hardship of distinguishing the flavor of, the effect that the therapeutic method to keep the adverse qi flowing downward is arranged, helps digestion; The root of Dahurain angelica, thick flavor, flavor is hot, and is warm in nature, and the loose cold effect of inducing sweat is arranged; Chinese cassia tree, gas fragrance, it is little sweet, pungent to distinguish the flavor of, and the effect of warm stomach invigorating the spleen is arranged; Wrinkled giant hyssop, fragrance is strong, and flavor is hot, and slightly warm in nature has the effect of mending stomach Qi, beneficial stomach Qi, advancing diet.The present invention allotment with several aromatic flavours, the spices of seasoning effect is arranged, each composition science compatibility has the effect of invigorating the spleen to dry, stomach strengthening and digestion promoting, adds in right amount during the bag pyramid-shaped dumpling, can make pyramid-shaped dumpling give off a strong fragrance, mellow.
The specific embodiment
The below is described further with 4 preferred embodiments, but the present invention is not limited to these embodiment.
The bag pyramid-shaped dumpling with the preparation method of spices is in following examples: take by weighing raw material by the weight portion among each embodiment, clean, being ground into granularity is 180~200 purpose compounds, under 190~200 ℃ condition, microwave drying namely makes product to the moisture content of compound≤7%.
Embodiment 1
Bag pyramid-shaped dumpling spices is made by the raw material of following weight portion: 8 parts of 15 parts of Chinese anises, 15 parts of cloves, 15 parts of the Bi roots of grass, 15 parts of galangals, 10 parts of fructus amomis, 10 parts of tsaokos, 10 parts of Amomum cardamomums, 10 parts of nutmegs, 8 parts of the roots of Dahurain angelica, 8 parts of Chinese cassia trees and wrinkled giant hyssops.
Embodiment 2
Bag pyramid-shaped dumpling spices is made by the raw material of following weight portion: 8 parts of 10 parts of Chinese anises, 15 parts of cloves, 20 parts of the Bi roots of grass, 10 parts of galangals, 10 parts of fructus amomis, 14 parts of tsaokos, 6 parts of Amomum cardamomums, 10 parts of nutmegs, 12 parts of the roots of Dahurain angelica, 4 parts of Chinese cassia trees and wrinkled giant hyssops.
Embodiment 3
Bag pyramid-shaped dumpling spices is made by the raw material of following weight portion: 12 parts of 15 parts of Chinese anises, 20 parts of cloves, 10 parts of the Bi roots of grass, 14 parts of galangals, 14 parts of fructus amomis, 6 parts of tsaokos, 9 parts of Amomum cardamomums, 13 parts of nutmegs, 5 parts of the roots of Dahurain angelica, 8 parts of Chinese cassia trees and wrinkled giant hyssops.
Embodiment 4
Bag pyramid-shaped dumpling spices is made by the raw material of following weight portion: 4 parts of 20 parts of Chinese anises, 11 parts of cloves, 17 parts of the Bi roots of grass, 19 parts of galangals, 6 parts of fructus amomis, 8 parts of tsaokos, 14 parts of Amomum cardamomums, 6 parts of nutmegs, 9 parts of the roots of Dahurain angelica, 12 parts of Chinese cassia trees and wrinkled giant hyssops.

Claims (3)

1. one kind is wrapped pyramid-shaped dumpling spices, it is characterized in that, made by the raw material of following weight portion: 4~12 parts of 10~20 parts of Chinese anises, 10~20 parts of cloves, 10~20 parts of the Bi roots of grass, 10~20 parts of galangals, 6~14 parts of fructus amomis, 6~14 parts of tsaokos, 6~14 parts of Amomum cardamomums, 6~14 parts of nutmegs, 4~12 parts of the roots of Dahurain angelica, 4~12 parts of Chinese cassia trees and wrinkled giant hyssops.
2. bag pyramid-shaped dumpling spices according to claim 1, it is characterized in that the weight portion of described raw material is: 8 parts of 15 parts of Chinese anises, 15 parts of cloves, 15 parts of the Bi roots of grass, 15 parts of galangals, 10 parts of fructus amomis, 10 parts of tsaokos, 10 parts of Amomum cardamomums, 10 parts of nutmegs, 8 parts of the roots of Dahurain angelica, 8 parts of Chinese cassia trees and wrinkled giant hyssops.
3. claim 1 or 2 described bag pyramid-shaped dumplings is characterized in that step is as follows: take by weighing by weight raw material with the preparation method of spices, clean, being ground into granularity is 180~200 purpose compounds, and under 190~200 ℃ condition, microwave drying is to the moisture content of compound≤7%.
CN201210497487XA 2012-11-29 2012-11-29 Spice for glutinous rice dumplings and preparation method of spiece Pending CN102972733A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210497487XA CN102972733A (en) 2012-11-29 2012-11-29 Spice for glutinous rice dumplings and preparation method of spiece

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210497487XA CN102972733A (en) 2012-11-29 2012-11-29 Spice for glutinous rice dumplings and preparation method of spiece

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CN102972733A true CN102972733A (en) 2013-03-20

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103609977A (en) * 2013-11-22 2014-03-05 张霞 Healthcare Zongzi containing Chinese herbal medicine formula and production process thereof
CN103907879A (en) * 2014-03-31 2014-07-09 刘东姣 Seasoning applicable to anti-carsickness beverage and preparation method of seasoning

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020004097A1 (en) * 2000-05-25 2002-01-10 Jesus Zamora Food composition
WO2008029504A1 (en) * 2006-09-04 2008-03-13 Ajinomoto Co., Inc. Flavor improver
CN101313741A (en) * 2007-06-01 2008-12-03 顾安蓓 Method of preparing novel composite aromatic condiment
CN101449799A (en) * 2008-11-05 2009-06-10 周大红 Tingle and hot flavorings
CN102144765A (en) * 2010-02-05 2011-08-10 关保昌 Thirty-spice condiment and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020004097A1 (en) * 2000-05-25 2002-01-10 Jesus Zamora Food composition
WO2008029504A1 (en) * 2006-09-04 2008-03-13 Ajinomoto Co., Inc. Flavor improver
CN101313741A (en) * 2007-06-01 2008-12-03 顾安蓓 Method of preparing novel composite aromatic condiment
CN101449799A (en) * 2008-11-05 2009-06-10 周大红 Tingle and hot flavorings
CN102144765A (en) * 2010-02-05 2011-08-10 关保昌 Thirty-spice condiment and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103609977A (en) * 2013-11-22 2014-03-05 张霞 Healthcare Zongzi containing Chinese herbal medicine formula and production process thereof
CN103609977B (en) * 2013-11-22 2016-02-10 张霞 A kind of healthcare Zongzi and production technology thereof containing Chinese herbal medicine formula
CN103907879A (en) * 2014-03-31 2014-07-09 刘东姣 Seasoning applicable to anti-carsickness beverage and preparation method of seasoning

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Application publication date: 20130320