CN103251019A - Red rice condiment and production method thereof - Google Patents

Abstract

The invention discloses a red rice condiment and a production method of the red rice condiment. The red rice condiment is composed of the following raw materials: monosodium glutamate, junci medulla, rehmannia leaf, edible salt, dried ginger, bolete, lily, vegetable oil, lavender, root of kudzu vine, scaphium scaphigerum, red rice, orange, Hawk tea, dried tangerine or orange peel, Chinese mosla herb, phaseolus calcaratus, semen coicis, perila seeds, five spice powder, Chinese hawthorn seed and rhizoma atractylodis. The condiment is delicious in flavor and simple in process, is prepared by selecting multiple natural raw materials through scientific compatibility, is aromatic in flavor, rich in nutrition, good in mouthfeel and powerful in flavoring function, effectively removes the fishy smell and odor of meat, fish, seafood and other food materials, increases the fresh fragrance and is a healthy, safe and delicious condiment.

Description

A kind of red colouring agent for food, also used as a Chinese medicine flavoring and production method thereof

Technical field

The present invention relates to a kind of flavoring and production method thereof, be specifically related to a kind of red colouring agent for food, also used as a Chinese medicine flavoring and production method thereof.

Background technology

The cooking culture of the Chinese nation is of long standing and well established, it is complete that the diet of China always is particular about the color tool, and perfume (or spice) wherein, flavor depend on flavouring more, but the many compositions of existing flavoring are single, select different condiment according to the food materials difference of processing during use, because the kind limited amount of selected flavoring, and be difficult for grasping for the mutual proportion relation of different food materials flavorings, usually be to cause the taste of flavoring to be laid particular stress on, and food lose original fragrance, and people are had a nasty taste.

Flavoring be a kind of the cooking and the preparation food in essential food additives, along with growth in the living standard, people are except the seasoning taste of paying attention to flavoring, also pay attention to its nutrition, flavoring usually is used to make staple food or main component eats, and the condiment sense of taste of existing flavoring is lighter, when the cooking is used, need to add the requirement that a large amount of flavorings just can reach taste, correspondingly improved the whole cost of the cooking.

Summary of the invention

The object of the present invention is to provide a kind of red colouring agent for food, also used as a Chinese medicine flavoring and production method thereof.

The present invention adopts following technical scheme:

The red colouring agent for food, also used as a Chinese medicine flavoring, the weight portion of its constitutive material is: monosodium glutamate 18-22, rush 5.0-7.0, adhesive rehmannia leaf 2.0-3.0, edible salt 10-12, rhizoma zingiberis 1.0-1.5, bolete 0.8-1.2, lily 0.3-0.5, vegetable oil 20-25, lavender 1.0-2.0, root of kudzu vine 0.8-1.0, sterculia seed 0.2-0.4, red colouring agent for food, also used as a Chinese medicine 2.5-3.5, orange 1.0-1.2, eagle tea 5.0-7.0, dried orange peel 3.5-4.5, elscholtiza 0.7-0.9, rde bean 0.4-0.6, coix seed 0.1-0.3, purple perilla seed 0.7-0.9, five-spice powder 1.5-2.5, Chinese hawthorn seed 0.2-0.4 and rhizoma atractylodis 0.8-1.2.

The red colouring agent for food, also used as a Chinese medicine flavoring, the weight portion of its constitutive material is: monosodium glutamate 20, rush 6.0, adhesive rehmannia leaf 2.5, edible salt 11, rhizoma zingiberis 1.2, bolete 1.0, lily 0.4, vegetable oil 22, lavender 1.5, the root of kudzu vine 0.9, the sterculia seed 0.3, red colouring agent for food, also used as a Chinese medicine 3.0, orange 1.1, eagle tea 6.0, dried orange peel 4.0, elscholtiza 0.8, rde bean 0.5, coix seed 0.2, purple perilla seed 0.8, five-spice powder 2.0, Chinese hawthorn seed 0.3 and rhizoma atractylodis 1.0.

The production method of red colouring agent for food, also used as a Chinese medicine flavoring may further comprise the steps:

(1), bolete, lily, lavender, the root of kudzu vine, the sterculia seed, red colouring agent for food, also used as a Chinese medicine, orange, dried orange peel, elscholtiza, rde bean, coix seed, purple perilla seed and rhizoma atractylodis selected materials and remove impurity after, wash the back drop respectively except unnecessary moisture content, each component being mixed the back soaked 5-8 hour with vinegar again, pull out, put into pot, add an amount of water, frying 25-35 minute, take out airing and get final product;

(2), the raw material after step (1) handled and other surplus stocks by weight ratio mix and pulverize, the granularity of controlling powder is the 80-100 order; Pack after stirring and get final product.

Beneficial effect of the present invention:

Flavoring delicate flavour of the present invention is good to eat, technology is simple, select for use multiple natural material science compatibility to form, its aromatic flavour, nutritious, mouthfeel good, seasoning function is strong, effectively remove smelling of fish or mutton flavor, the peculiar smell of food materials such as meat, fish, seafood, increasing its bright fragrance, is a kind of health, safe, delicious flavoring.

The specific embodiment

Embodiment 1: the red colouring agent for food, also used as a Chinese medicine flavoring, the weight portion of its constitutive material (g) is: monosodium glutamate 18, rush 5.0, adhesive rehmannia leaf 2.0, edible salt 10, rhizoma zingiberis 1.0, bolete 0.8, lily 0.3, vegetable oil 20, lavender 1.0, the root of kudzu vine 0.8, the sterculia seed 0.2, red colouring agent for food, also used as a Chinese medicine 2.5, orange 1.0, eagle tea 5.0, dried orange peel 3.5, elscholtiza 0.7, rde bean 0.4, coix seed 0.1, purple perilla seed 0.7, five-spice powder 1.5, Chinese hawthorn seed 0.2 and rhizoma atractylodis 0.8.

The production method of red colouring agent for food, also used as a Chinese medicine flavoring may further comprise the steps:

(1), bolete, lily, lavender, the root of kudzu vine, the sterculia seed, red colouring agent for food, also used as a Chinese medicine, orange, dried orange peel, elscholtiza, rde bean, coix seed, purple perilla seed and rhizoma atractylodis selected materials and remove impurity after, wash the back drop respectively except unnecessary moisture content, each component being mixed the back soaked 5-8 hour with vinegar again, pull out, put into pot, add an amount of water, frying 25-35 minute, take out airing and get final product;

(2), the raw material after step (1) handled and other surplus stocks by weight ratio mix and pulverize, the granularity of controlling powder is the 80-100 order; Pack after stirring and get final product.

Embodiment 2: the red colouring agent for food, also used as a Chinese medicine flavoring, the weight portion of its constitutive material (g) is: monosodium glutamate 20, rush 6.0, adhesive rehmannia leaf 2.5, edible salt 11, rhizoma zingiberis 1.2, bolete 1.0, lily 0.4, vegetable oil 22, lavender 1.5, the root of kudzu vine 0.9, the sterculia seed 0.3, red colouring agent for food, also used as a Chinese medicine 3.0, orange 1.1, eagle tea 6.0, dried orange peel 4.0, elscholtiza 0.8, rde bean 0.5, coix seed 0.2, purple perilla seed 0.8, five-spice powder 2.0, Chinese hawthorn seed 0.3 and rhizoma atractylodis 1.0.

Production method such as embodiment 1.

Embodiment 3: the red colouring agent for food, also used as a Chinese medicine flavoring, the weight portion of its constitutive material (g) is: monosodium glutamate 22, rush 7.0, adhesive rehmannia leaf 3.0, edible salt 12, rhizoma zingiberis 1.5, bolete 1.2, lily 0.5, vegetable oil 25, lavender 2.0, the root of kudzu vine 1.0, the sterculia seed 0.4, red colouring agent for food, also used as a Chinese medicine 3.5, orange 1.2, eagle tea 7.0, dried orange peel 4.5, elscholtiza 0.9, rde bean 0.6, coix seed 0.3, purple perilla seed 0.9, five-spice powder 2.5, Chinese hawthorn seed 0.4 and rhizoma atractylodis 1.2.

Production method such as embodiment 1.

Claims (3)

1. a red colouring agent for food, also used as a Chinese medicine flavoring is characterized in that the weight portion of its constitutive material is: monosodium glutamate 18-22, rush 5.0-7.0, adhesive rehmannia leaf 2.0-3.0, edible salt 10-12, rhizoma zingiberis 1.0-1.5, bolete 0.8-1.2, lily 0.3-0.5, vegetable oil 20-25, lavender 1.0-2.0, root of kudzu vine 0.8-1.0, sterculia seed 0.2-0.4, red colouring agent for food, also used as a Chinese medicine 2.5-3.5, orange 1.0-1.2, eagle tea 5.0-7.0, dried orange peel 3.5-4.5, elscholtiza 0.7-0.9, rde bean 0.4-0.6, coix seed 0.1-0.3, purple perilla seed 0.7-0.9, five-spice powder 1.5-2.5, Chinese hawthorn seed 0.2-0.4 and rhizoma atractylodis 0.8-1.2.

2. red colouring agent for food, also used as a Chinese medicine flavoring according to claim 1 is characterized in that the weight portion of its constitutive material is: monosodium glutamate 20, rush 6.0, adhesive rehmannia leaf 2.5, edible salt 11, rhizoma zingiberis 1.2, bolete 1.0, lily 0.4, vegetable oil 22, lavender 1.5, the root of kudzu vine 0.9, the sterculia seed 0.3, red colouring agent for food, also used as a Chinese medicine 3.0, orange 1.1, eagle tea 6.0, dried orange peel 4.0, elscholtiza 0.8, rde bean 0.5, coix seed 0.2, purple perilla seed 0.8, five-spice powder 2.0, Chinese hawthorn seed 0.3 and rhizoma atractylodis 1.0.

3. the production method of a red colouring agent for food, also used as a Chinese medicine flavoring as claimed in claim 1 is characterized in that may further comprise the steps:

(1), bolete, lily, lavender, the root of kudzu vine, the sterculia seed, red colouring agent for food, also used as a Chinese medicine, orange, dried orange peel, elscholtiza, rde bean, coix seed, purple perilla seed and rhizoma atractylodis selected materials and remove impurity after, wash the back drop respectively except unnecessary moisture content, each component being mixed the back soaked 5-8 hour with vinegar again, pull out, put into pot, add an amount of water, frying 25-35 minute, take out airing and get final product;

(2), the raw material after step (1) handled and other surplus stocks by weight ratio mix and pulverize, the granularity of controlling powder is the 80-100 order; Pack after stirring and get final product.