CN103229972A - Aromatic flavouring - Google Patents

Aromatic flavouring Download PDF

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Publication number
CN103229972A
CN103229972A CN2013101499718A CN201310149971A CN103229972A CN 103229972 A CN103229972 A CN 103229972A CN 2013101499718 A CN2013101499718 A CN 2013101499718A CN 201310149971 A CN201310149971 A CN 201310149971A CN 103229972 A CN103229972 A CN 103229972A
Authority
CN
China
Prior art keywords
parts
grams
lotus
flavouring
aromatic
Prior art date
Application number
CN2013101499718A
Other languages
Chinese (zh)
Inventor
陈永添
陈猛棠
Original Assignee
防城港市防城区那梭香料厂
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 防城港市防城区那梭香料厂 filed Critical 防城港市防城区那梭香料厂
Priority to CN2013101499718A priority Critical patent/CN103229972A/en
Publication of CN103229972A publication Critical patent/CN103229972A/en

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Abstract

The invention discloses an aromatic flavouring, which is characterized by being prepared from the following raw materials in parts by weight: 15-25 parts of cinnamon leaf, 15-25 parts of cinnamon, 5-10 parts of sweet-scented osmanthus, 15-20 parts of anise, 1-5 parts of basil, 1-5 parts of dried orange peel, 5-10 parts of syzygium aromaticum, 2-8 parts of round cardamom, 10-20 parts of lotus leaves and 3-10 parts of lotus. The various natural plant materials are taken as the raw materials of the aromatic flavouring provided by the invention, and the aromatic flavouring is reasonable in formula, rich in fragrance, good in taste and strong in flavouring function; in use, the aromatic flavouring is capable of tolerating high-temperature cooking and effectively removing the smelling of fish or mutton and peculiar smell of various food materials; and the aromatic flavouring is long in quality guarantee period and free of any chemical additive, thus being healthy and delicious.

Description

A kind of flavoring
Technical field
The present invention relates to the spices technical field, be specifically related to a kind of flavoring.
Background technology
Flavoring is the fragrance matter that adds in order to improve flavours in food products in the cooking and preparation food.The most composition of traditional flavoring is single, must select different condiment according to the food materials difference of processing during use, and it is cumbersome to operate.For addressing this problem, multiple compound flavorant has appearred on the market.For example CN92103811.9 discloses a kind of compound method of composite edible spices; be characterized in getting by proportioning raw materials such as anise, fennel seeds, dried orange peel, Chinese cassia tree, Chinese prickly ash, rhizoma zingiberis, the root of Dahurain angelica, kaempferia galamga, cloves, cardamom, pepper, galangal, hawthorn, dark plum; sieve is picked up impurity elimination respectively; again water clean dry, baking, crushing screening, get 30~100 order feed particles and mix the pouches that are distributed into 1 or 2 grams.This composite edible spices is selected materials various, can give prominence to this flavor of raw material, removes the peculiar smell of food self, but its recipe ingredient too complex.
Summary of the invention
The technical problem to be solved in the present invention provides that a kind of component is comparatively simple, safety and Health, the effective flavoring of seasoning.
For achieving the above object, the present invention by the following technical solutions:
A kind of flavoring is made by following materials of weight proportions: Gui Ye 15~25, cassia bark 15~25, sweet osmanthus 5~10, anise 15~20, sweet basil 1~5, dried orange peel 1~5, cloves 5~10, cardamom 2~8, lotus leaf 10~20, lotus 3~10.
The preferred weight proportioning of each raw material is:
Osmanthus leaf 18~23, cassia bark 18~23, sweet osmanthus 6~9, anise 17~19, sweet basil 2~4, dried orange peel 2~4, cloves 6~9, cardamom 3~6, lotus leaf 13~18, lotus 4~7.
The optimum weight proportioning of each raw material is:
Osmanthus leaf 20, cassia bark 20, sweet osmanthus 7, anise 18, sweet basil 3, dried orange peel 3, cloves 7, cardamom 5, lotus leaf 16, lotus 5.
The preparation method of flavoring of the present invention is: take by weighing Gui Ye, cassia bark, sweet osmanthus, anise, sweet basil, dried orange peel, cloves, cardamom, lotus leaf and lotus respectively by prescription, clean, place under 50~60 ℃ of conditions and dry to moisture content≤5%, be crushed to 100~120 orders, mix the back sterilization, pack, namely.
Flavoring of the present invention is raw material with various natural plant raw materials, and raw material sources are extensive, the prescription advantages of simple, and its aromatic flavour, mouthfeel is good, seasoning function is strong, can tolerate high-temperature cooking during use, can effectively remove smelling of fish or mutton flavor, the peculiar smell of all kinds of food materials; And its long shelf-life, do not contain any chemical addition agent, be the flavoring of a kind of health, delicious food.
The specific embodiment
Be described further with specific embodiment below, but the present invention is not limited to these embodiment:
Embodiment 1
Take by weighing Gui Ye 20 grams, cassia bark 20 grams, sweet osmanthus 7 grams, anistree 18 grams, sweet basil 3 grams, dried orange peel 3 grams, cloves 7 grams, cardamom 5 grams, lotus leaf 16 grams, lotus 5 grams respectively, place dry under 55 ℃ of conditions to moisture content be 4%, be crushed to 110 orders, mix back sterilization, pack, namely.
Embodiment 2
Take by weighing Gui Ye 15 grams, cassia bark 20 grams, sweet osmanthus 10 grams, anistree 15 grams, sweet basil 3 grams, dried orange peel 5 grams, cloves 5 grams, cardamom 5 grams, lotus leaf 20 grams, lotus 3 grams respectively, place under 53 ℃ of conditions and dry to moisture content 5%, be crushed to 100 orders, mix the back sterilization, pack, namely.
Embodiment 3
Take by weighing Gui Ye 20 grams, cassia bark 25 grams, sweet osmanthus 5 grams, anistree 19 grams, sweet basil 5 grams, dried orange peel 1 gram, cloves 7 grams, cardamom 8 grams, lotus leaf 10 grams, lotus 7 grams respectively, place under 60 ℃ of conditions and dry to moisture content 3.5%, be crushed to 110 orders, mix the back sterilization, pack, namely.
Embodiment 4
Take by weighing Gui Ye 25 grams, cassia bark 15 grams, sweet osmanthus 7 grams, anistree 20 grams, sweet basil 1 gram, dried orange peel 3 grams, cloves 10 grams, cardamom 2 grams, lotus leaf 15 grams, lotus 10 grams respectively, place under 50 ℃ of conditions and dry to moisture content 4%, be crushed to 120 orders, mix the back sterilization, pack, namely.

Claims (3)

1. flavoring, it is characterized in that, made by following materials of weight proportions: Gui Ye 15~25, cassia bark 15~25, sweet osmanthus 5~10, anise 15~20, sweet basil 1~5, dried orange peel 1~5, cloves 5~10, cardamom 2~8, lotus leaf 10~20, lotus 3~10.
2. flavoring according to claim 1, it is characterized in that the weight proportion of described raw material is: Gui Ye 18~23, cassia bark 18~23, sweet osmanthus 6~9, anise 17~19, sweet basil 2~4, dried orange peel 2~4, cloves 6~9, cardamom 3~6, lotus leaf 13~18, lotus 4~7.
3. flavoring according to claim 1 is characterized in that, the weight proportion of described raw material is: Gui Ye 20, cassia bark 20, sweet osmanthus 7, anise 18, sweet basil 3, dried orange peel 3, cloves 7, cardamom 5, lotus leaf 16, lotus 5.
CN2013101499718A 2013-04-26 2013-04-26 Aromatic flavouring CN103229972A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013101499718A CN103229972A (en) 2013-04-26 2013-04-26 Aromatic flavouring

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013101499718A CN103229972A (en) 2013-04-26 2013-04-26 Aromatic flavouring

Publications (1)

Publication Number Publication Date
CN103229972A true CN103229972A (en) 2013-08-07

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Family Applications (1)

Application Number Title Priority Date Filing Date
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637153A (en) * 2013-12-12 2014-03-19 重庆百农网投资有限公司 Preparation method for lotus-flavor preserved meat
CN103815444A (en) * 2013-10-11 2014-05-28 浙江海洋学院 Instant flavor squid skin and processing method thereof
CN104970331A (en) * 2015-06-11 2015-10-14 李金新 Edible spice and making method thereof
CN107865381A (en) * 2017-10-16 2018-04-03 高州市名洋化工有限公司 A kind of spiced and stewed food flavoring
CN107874227A (en) * 2017-10-16 2018-04-06 高州市名洋化工有限公司 A kind of tropical fruity flavoring

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1390478A (en) * 2002-07-03 2003-01-15 杨兆顺 Flavouring for stuffing and dish
CN101507486A (en) * 2008-02-13 2009-08-19 黄启强 Composite pungent and fragrant flavorings and production method and technique thereof
CN102349640A (en) * 2011-10-21 2012-02-15 韩轩宇 Composite edible flavoring
CN102986909A (en) * 2012-11-15 2013-03-27 石台县徽农农业经济合作有限公司 Manufacture method of buckwheat dried bean curd

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1390478A (en) * 2002-07-03 2003-01-15 杨兆顺 Flavouring for stuffing and dish
CN101507486A (en) * 2008-02-13 2009-08-19 黄启强 Composite pungent and fragrant flavorings and production method and technique thereof
CN102349640A (en) * 2011-10-21 2012-02-15 韩轩宇 Composite edible flavoring
CN102986909A (en) * 2012-11-15 2013-03-27 石台县徽农农业经济合作有限公司 Manufacture method of buckwheat dried bean curd

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
符军等: "调味料中的香辛料", 《中国调味品》, no. 04, 10 April 1990 (1990-04-10) *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815444A (en) * 2013-10-11 2014-05-28 浙江海洋学院 Instant flavor squid skin and processing method thereof
CN103815444B (en) * 2013-10-11 2016-04-06 浙江海洋学院 Instant flavour squid skin and processing method thereof
CN103637153A (en) * 2013-12-12 2014-03-19 重庆百农网投资有限公司 Preparation method for lotus-flavor preserved meat
CN103637153B (en) * 2013-12-12 2015-12-02 重庆百农网投资有限公司 The preparation method of the fragrant bacon of lotus
CN104970331A (en) * 2015-06-11 2015-10-14 李金新 Edible spice and making method thereof
CN107865381A (en) * 2017-10-16 2018-04-03 高州市名洋化工有限公司 A kind of spiced and stewed food flavoring
CN107874227A (en) * 2017-10-16 2018-04-06 高州市名洋化工有限公司 A kind of tropical fruity flavoring

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Application publication date: 20130807

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