CN1030639C - Multi-taste nutritive flavouring - Google Patents

Abstract

The present invention relates to multi-taste nutritive flavoring which is high-grade multi-taste nutritive flavoring for food dish flavoring. The present invention is composed of sesame paste, haw juice, chili powder, shallots, ginger, sesame, soy sauce, white sugar, prickly ash peel powder, vinegar, edible oil, refined salt, acetin, sesame oil, maltose, honey, cape gooseberry and angelica. After the raw material is processed, a finished product is made with a special method. The multi-taste nutritive flavoring has sour, sweet, spicy, hot, salty, fresh and various other flavors, and comprises various nutritive substances. Meanwhile, the present invention is a dietotherapy formula.

Description

The processing method of multi-flavour condiment

The present invention is a kind of processing method of senior multi-flavour condiment, belongs to food dish seasoning field, and this flavouring is used for watering to be mixed or be stained with the food dish, makes it have various different flavors.

Flavouring is to make the food dish increase the important additives of the mouthfeel sense of taste and appetite.China is a culinary art world-famous big country, and the style of its food dish is sampled peculiar various, and various flavouring have played important function.Vegetable raw material occupies very big composition in the general flavouring, as ginger, green onion, garlic, Chinese prickly ash, pepper, cassia bark, big fennel seeds, cloves, cardamom or the like.They or separately, or collocation constitutes the flavouring of various local flavors mutually, as the flavouring of various local flavors given among CN88106751A, CN87106889A, CN88109676A and the CN90105062A.But the big multi-flavour of these flavouring is single, does not generally have multiple local flavor, and traditional properties are not had big breakthrough, is difficult to satisfy present people to the more and more higher requirement of food dish taste.

For this reason, the present invention provides a kind of delicious flavour and has multiple differently flavoured multi-flavour flavouring.The present invention is processed into through special by having suffering, acid, hardship, sweetly fitting over together with the various raw materials of the five tastes such as becoming.

The raw material and the proportioning of multi-flavour condiment of the present invention following (is that unit calculates with 100 kilograms):

Sesame paste 13--19 kilogram haw juice 11--14 kilogram

Paprika 1.3--1.6 kilogram green onion 1.8--2.1 kilogram

Ginger 1.3--1.6 kilogram sesame 4.5--7 kilogram

Soy sauce 13--16 kilogram white sugar 12--16 kilogram

Chinese prickly ash 1.7--2.2 kilogram vinegar 6--8 kilogram

Edible oil 8--13 kilogram refined salt 0.2--0.4 kilogram

Acetin 0.6--0.9 kilogram sesame oil 2--4 kilogram

Maltose 2.3--4.5 kilogram honey 1.4--2.2 kilogram

Red Miss 1.4--2.2 kilogram Radix Angelicae Sinensis 1.3--2.3 kilogram

The processing method of multi-flavour condiment of the present invention is as follows:

One, process for preparing raw material:

Haw is cleaned stoning, is broken into sauce after cooking, and it is stand-by that haw juice is made in filtration;

Green onion, ginger are cleaned and use respectively that (1: after medicining liquid dipping 3--5 200--500) minute, take out with clear water and clean, make the green onion young pilose antler, the ginger young pilose antler is stand-by;

The sesame shakeout is cleaned, and fries after the oven dry to golden yellow, and broken 50% is stand-by;

Chinese prickly ash low-temperature bake or stir-fry are to golden yellow, and it is stand-by to pulverize square-bottomed bamboo basket after the cooling;

Paprika is put into container, pot is put into edible oil be heated to out and stop heating behind the blue or green cigarette, and to 80--120 ℃, oil is put into the paprika container, and to stir into golden yellow chilli oil stand-by with oily temperature drop;

Sesame oil is heated to after the smoke stand-by;

Red Miss cleans water outlet, and it is stand-by that pulverizing back thermal ripening is filtered into juice;

Radix Angelicae Sinensis is cleaned section, the heating, drying maturation, and it is stand-by that square-bottomed bamboo basket is crossed in powder process.

Above-mentioned edible oil is that peanut oil, soya-bean oil, the vegetable seed wet goods other plant oil except that sesame oil all can.

Two, finished product processing method:

1., sesame paste is put into agitator, after before stirring salt being put into soy sauce and dissolving, slowly add equably in the agitator on a small quantity, start the mixer back that stirs then and shut down;

2., sugar being put into the agitator start stirs;

3., angelica powder, pepper powder, chilli oil are put into agitator, add vinegar and acetin, then add haw juice, start stirs;

4., Physalis alkekengi juice, green onion young pilose antler, ginger young pilose antler, sesame and sesame oil being put into the agitator back that stirs shuts down.

5., maltose, honey are put into taken out after the agitator high speed plays hair-creamization.

6. above-mentioned finished product is put into the bottling device, behind the white vase of packing into, carry out the pasteurization capping of finding time, the normal temperature cooling is after 72 hours, and vanning is dispatched from the factory.

The function illustration of the primary raw material of multiflavour nutritive flavouring of the present invention is as follows:

(1) " suffering "

" very light blue "---function cures mainly: deliver, activate yang, detoxifcation.The cold fever and chills that cure the wound are had a headache, cold sensation of the genitalia stomachache, and the malnutrition due to parasitic infestation internal resistance, constipation and anuresis, dysentery, pain is swollen.

" ginger "---function cures mainly: deliver, it is cold to loose, and preventing or arresting vomiting is opened phlegm.The chill that cures cold, vomiting, phlegm and retained fluid is breathed with cough, and turgor is had loose bowels; Separate the tuber of pinellia, rhizoma arisaematis and fish crab, birds and beasts meat poison.

" Chinese prickly ash "---function cures mainly: warming spleen and stomach for dispelling cold, remove temperature, and pain relieving, desinsection is separated fish raw meat poison.Control having indigestion and stop drink, trusted subordinate's crymodynia, vomiting, oh, and cough with dyspnea, wind-cold-dampness arthralgia is had loose bowels, dysentery, colic, dentalgia, roundworm disease, pruritus vulvae, scabies.

" capsicum "---function cures mainly: in the temperature, it is cold to loose, and appetizing helps digestion.Control the cold stomachache that stagnates, vomiting is rushed down dysentery, pernio, mange.

(2) " acid "

" vinegar "---function cures mainly: the block up that looses, hemostasis, detoxifcation, desinsection.Bruise after managing property, Xuan addiction abdominal mass, yellow sweat is spitted blood, bleeding from five sense organs or subcutaneous tissue, stool is blood down, pudendal pruritus, the ulcer sore is swollen.Separate the fruit of fish poison.

" haw "---function cures mainly: " Chinese herbal medicine is used in Tibet always ": " it is long-pending to help digestion, the stagnation resolvation band.Control carnivorous stagnating, indigestion is had loose bowels, dysmenorrhoea, and postpartum blood stasis is had a pain, hypertension.”

(3) " hardship "

" red Miss " (also being cool pawl, leprosy grape)---function cures mainly: clear heat is washed heat, makes eye bright detoxifcation.Control the pyreticosis polydipsia and draw drink, heatstroke, dysentery, cute conjunctivitis pain, carbuncle is swollen red plain, dislikes sore.

" red Miss's "---function cures mainly: beneficial gas establishing-Yang, and separate and eat the poisoning of malignant boil ox by mistake, beat water and irritate.

(4) " sweet "

" white sugar "---function cures mainly: moistening lung, promote the production of body fluid.Control the xeropulmonary cough, dry mouth is thirsty, middle empty gastral cavity pain.

" honey "---function cures mainly: bowl spares, moisturize pain relieving, detoxifcation.Control the xeropulmonary cough, the dry constipation of intestines, gastral cavity pain, nasosinusitis, mouth is choked, and the burning hot wound of soup is separated rhizome of Chinese monkshood poison.

" maltose "---function cures mainly: help digestion and in, the therapeutic method to keep the adverse qi flowing downward.Control dyspepsia and do not disappear, abdominal fullness and distention, poor appetite, vomiting is had loose bowels, and mammary swelling does not disappear.

" Radix Angelicae Sinensis "---function cures mainly: benefiting blood and regulating blood circulation, menstruction regulating and pain relieving is moisturized laxation.Control irregular menstruation, through closing stomachache, the abdominal mass knot is poly-, uterine bleeding, and headache due to deficiency of blood, dizzy, impotence numbness, intestines are dry just difficult, and are heavy after the dysentery characterized by blood in the stool; Ulcer sores, injury from falling down.

(5) " salty "

" refined salt "---function cures mainly: logical telling, relieve inflammation or internal heat cool blood, detoxifcation.Control food and stop Shangwan, trusted subordinate's distending pain, phlegm lump in the abdomen in the heart, constipation and anuresis, gingiva bleeding gingival hemorrhage, laryngalgia, toothache, order screen, sore, insect bite.

" soy sauce "---function cures mainly: heat extraction, detoxifcation.Control honeybee a kind of scorpion insect bite, burn.

Our ancestor has the argumentation of smart example to these five tastes (promptly hot, sour, bitter, sweet, salty) before more than 2,000 years.For example: " element is asked, the big opinion of YIN YANG classification of natural phenomena ": " sweet and pungent flavors inducing perspiration and pertaining to yang, sour and bitter flavors can cause of vomiting and diarrhea are cloudy.”

The advantage of multiflavour nutritive flavouring of the present invention is as follows:

(1) be imperial palace senior flavor product, muddy element is all suitable.For example, (muddy: chicken, fish, meat etc.; Plain: cucumber, bean sprouts, cabbage, heart of a Chinese cabbage, kidney bean, huyashi-chuuka (cold chinese-style noodles) etc.).Through various culinary art PROCESS FOR TREATMENT, water with " true flavor " and to mix or be stained with, the dish of making can be gone up the feast of middle and high level, entree or row dish.

(2) it is not only local flavor product, and is a nutriment that nutrition is very complete.With 250 grams is standard.

Every bottle of nutrient component meter:

Per 250 grams contain following nutritional labeling (sampling):

Protein (gram) 14.398	Fat (gram) 64.048	Carbohydrate (gram) 69.423	Heat (kilocalorie) 911	Crude fibre (gram) 6.101	Ash content (gram) 9.690	Calcium (milligram) 546	Phosphorus (milligram) 333
								Iron (milligram) 35	Carrotene (VA) (milligram) 0.93	Thiamine (VB1) (milligram) 0.13	Riboflavin (VB2) (milligram) 0.19	Niacin (PP5) (milligram) 3.773	Ascorbic acid (VC) 30.7	All the other are moisture content

(3) be again the prescription of a dietotherapy simultaneously.For example: first theory of medicine monograph Huangdi's Internal Classics day the period of the Warring States appearred in China:

1. " opinion when hiding the gas method ": " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables.Taking the mixed foods of various natures and flavors is with replenishing vital essence and invigorating vital QI.This has sad sweetness and bitterness salty, and each is sharp to some extent, or looses or receipts or slow or anxious or hard or soft, and four o'clock five hide, and disease with selection of drugs according to their properties and flavors also.”

2. " declare five gas ": " after the diet five tastes went into stomach, the dirty abdomen of respectively returning it to like: tart flavour was gone into liver, and hot flavor is gone into lung, and bitter taste is gone into the heart, and sugariness is gone into spleen, and saline taste is gone into kidney, and this is that the institute that says the five tastes is gone into.”

3. " the heavy five tastes are in harmonious proportion, and avoid flavor predilection, increase gas for a long time to distinguish the flavor of, materialization often also, gas and increasing for a long time, the sky by also.”

Summation above-mentioned before more than 2,000 years our ancestor the five tastes of nutrition and dietotherapy promptly hotly, sour, sweet, bitter, salty have all been done the very argumentation of science.From the angle of nutrition, our ancestor has summarized seven major nutrient, i.e. water, sugar, fat, proteins,vitamins,minerals, cellulose.But because the phase science is not invented in the time immemorial, its argument lacks science data, and western developed country just had science data in nearly more than 100 years, also was six big nutrient, i.e. water, sugar, fat, proteins,vitamins,mineralses.Developed country advocates high protein, higher fatty acid, high sugar.Therefore obesity, high fat of blood, Sanming City cure the disease, hamburger disease etc.In recent years, western countries scientific research department is incomplete through scientific experimentation former six big nutrients, has not only admitted seven major nutrient now, and has announced data, be i.e. water, sugar, fat, proteins,vitamins,minerals, cellulose.

Therefore, the present invention sums up the theory and practice experience in time immemorial, the age of recent antiquity, imperial palace, and has studied theoretical academic argumentation of nutritionist (senior engineer) Mr. Gao Junde of contemporary science man Beijing nutrient research institute and Mr.'s Wang Renxing of Beijing Foodstuffs Inst. (assistant researcher) profundity.Especially practice, I have absorbed master workers' such as top chef such as Chen Xinan, Chen Shulin, Huang Ziyun, Kang Hui, Du stunt.The secret of " change in the ancient cooking vessel ", present scientific knowledge both domestic and external and laboratory facilities all can't be untied this secret ...This shows " how many of the present invention appearance be for people's research work achievement.It is not only senior flavor, and is the nutriment of comprehensive nutrition, is again simultaneously the dietotherapy prescription of treatment various diseases, for example: (enriching yin, establishing-Yang, control disease such as hypertension.) its local flavor is sweet, sour, numb, peppery, salty, bright, fragrant, enjoys endless aftertastes, and is all-ages, ill curing the disease, anosis building up health.It is the good merchantable brand of promoting longevity.

The embodiment of multi-taste nutritive flavouring of the present invention is: per 100 kilograms contain:

Sesame paste 17.5kg haw juice 12.9kg paprika 1.42kg

Green onion 1.95kg ginger 1.42kg soy sauce 15.6kg

White sugar 15.2kg Chinese prickly ash 2.09kg vinegar 6.85kg

Edible oil 11.9kg refined salt 0.31kg acetin 0.83kg

Sesame oil 3.4kg maltose 3.15kg honey 1.93kg

Red Miss 1.71kg Radix Angelicae Sinensis 1.84kg

Claims (1)

1, a kind of processing method that is used for the multi-flavour condiment of food dish seasoning is characterized in that the processing method of described flavouring is:

1) the various raw materials of described flavouring and proportioning are:

With 100 kilograms is unit, sesame paste 13--19 kilogram, haw juice 11--14 kilogram, paprika 1.3--1.6 kilogram, green onion 1.8--2.1 kilogram, ginger 1.3--1.6 kilogram, sesame 4.5--7 kilogram, soy sauce 13--16 kilogram, white sugar 12--16 kilogram, Chinese prickly ash 1.7--2.2 kilogram, vinegar 6--8 kilogram, edible oil 8--13 kilogram, refined salt 0.2--0.4 kilogram, acetin 0.6--0.9 kilogram, sesame oil 2--4 kilogram, maltose 2.3--4.5 kilogram, honey 1.4--2.2 kilogram, red Miss 1.4--2.2 kilogram, Radix Angelicae Sinensis 1.3--2.3 kilogram;

2) processing method of the various raw materials of described flavouring is as follows:

A, haw clean stoning, are broken into sauce after cooking and filter that to make haw juice stand-by;

B, green onion, ginger are cleaned and uses 1 respectively: after the medicining liquid dipping 3--5 of 200--500 minute, take out with clear water and clean, make the green onion young pilose antler, the ginger young pilose antler is stand-by;

C, sesame shakeout are cleaned, and fry after the oven dry to golden yellow, and broken 50% is stand-by;

D, the baking of Chinese prickly ash low temperature or stir-fry are to golden yellow, and it is stand-by that square-bottomed bamboo basket was pulverized in cooling;

E, paprika are put into container, pot is put into edible oil be heated to out and stop heating behind the blue or green cigarette, and to 80--120 ℃, oil is put into the paprika container, and to stir into golden yellow chilli oil stand-by with oily temperature drop;

F, sesame oil are heated to after the smoke stand-by;

G, red Miss clean water outlet, and it is stand-by that pulverizing back thermal ripening is filtered into juice;

H, Radix Angelicae Sinensis are cleaned section, the heating, drying maturation, and it is stand-by that square-bottomed bamboo basket is crossed in powder process;

3) the finished product processing method of described flavouring is as follows:

A, sesame paste is put into agitator, after before stirring salt being put into soy sauce and dissolving, slowly put into agitator on a small quantity equably, start the mixer back that stirs then and shut down;

B, sugar is put into agitator start stir;

C, angelica powder, pepper powder, chilli oil are put into agitator, add vinegar and acetin, then add haw juice, start stirs;

D, Physalis alkekengi juice, green onion young pilose antler, ginger young pilose antler, sesame and sesame oil are put into the agitator back that stirs shut down;

E, maltose, honey are put into agitator high speed starting emulsification evenly take out the back;

F, above-mentioned finished product is put into the bottling device, behind the white vase of packing into, carry out the pasteurization capping of finding time, normal temperature cooling 72 hours.