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

Red rice condiment and production method thereof Download PDF

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Publication number
CN103251019A
CN103251019A CN2013101355482A CN201310135548A CN103251019A CN 103251019 A CN103251019 A CN 103251019A CN 2013101355482 A CN2013101355482 A CN 2013101355482A CN 201310135548 A CN201310135548 A CN 201310135548A CN 103251019 A CN103251019 A CN 103251019A
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CN
China
Prior art keywords
seed
food
chinese medicine
colouring agent
red colouring
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CN2013101355482A
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Chinese (zh)
Inventor
黄来发
Original Assignee
石台县山园食品有限公司
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Application filed by 石台县山园食品有限公司 filed Critical 石台县山园食品有限公司
Priority to CN2013101355482A priority Critical patent/CN103251019A/en
Publication of CN103251019A publication Critical patent/CN103251019A/en

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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.
CN2013101355482A 2013-04-18 2013-04-18 Red rice condiment and production method thereof CN103251019A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207073A (en) * 2014-07-21 2014-12-17 安徽省思杰食品有限公司 Spicy and hot pot hotchpotch beef paste and processing method thereof
CN104323320A (en) * 2014-10-10 2015-02-04 合肥跃杰生态农业科技有限公司 Vegetable flavor preserved meat and pickling method thereof
CN107242520A (en) * 2017-06-24 2017-10-13 徐同强 A kind of flavoring

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1491579A (en) * 2002-10-24 2004-04-28 易建祥 Food seasoning recipe
JP2005102704A (en) * 2005-01-14 2005-04-21 Best Amenity Kk Liquid condiment and method for producing the same
CN1618325A (en) * 2003-11-19 2005-05-25 李晶晶 Ground glutinous rice used for steaming pork. together with, and its making method
CN1813576A (en) * 2005-02-02 2006-08-09 于连富 Stewed flavor and its preparation
CN1985670A (en) * 2005-12-20 2007-06-27 天津中英纳米科技发展有限公司 Health red rice ham sausage and its making process
CN101095499A (en) * 2006-06-28 2008-01-02 吉林农业大学 Geese kebab ingredients and technics of processing the geese kebab
CN101513244A (en) * 2009-03-19 2009-08-26 赵广钧 Seasoning and manufacturing method thereof
CN102972735A (en) * 2012-11-30 2013-03-20 烟台泰华海洋食品股份有限公司 Fan shell adductor seafood sauce and processing method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1491579A (en) * 2002-10-24 2004-04-28 易建祥 Food seasoning recipe
CN1618325A (en) * 2003-11-19 2005-05-25 李晶晶 Ground glutinous rice used for steaming pork. together with, and its making method
JP2005102704A (en) * 2005-01-14 2005-04-21 Best Amenity Kk Liquid condiment and method for producing the same
CN1813576A (en) * 2005-02-02 2006-08-09 于连富 Stewed flavor and its preparation
CN1985670A (en) * 2005-12-20 2007-06-27 天津中英纳米科技发展有限公司 Health red rice ham sausage and its making process
CN101095499A (en) * 2006-06-28 2008-01-02 吉林农业大学 Geese kebab ingredients and technics of processing the geese kebab
CN101513244A (en) * 2009-03-19 2009-08-26 赵广钧 Seasoning and manufacturing method thereof
CN102972735A (en) * 2012-11-30 2013-03-20 烟台泰华海洋食品股份有限公司 Fan shell adductor seafood sauce and processing method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207073A (en) * 2014-07-21 2014-12-17 安徽省思杰食品有限公司 Spicy and hot pot hotchpotch beef paste and processing method thereof
CN104323320A (en) * 2014-10-10 2015-02-04 合肥跃杰生态农业科技有限公司 Vegetable flavor preserved meat and pickling method thereof
CN107242520A (en) * 2017-06-24 2017-10-13 徐同强 A kind of flavoring

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Application publication date: 20130821