CN103519115B - 一种十种天然食用香料混合的调味粉 - Google Patents
一种十种天然食用香料混合的调味粉 Download PDFInfo
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- CN103519115B CN103519115B CN201310494580.XA CN201310494580A CN103519115B CN 103519115 B CN103519115 B CN 103519115B CN 201310494580 A CN201310494580 A CN 201310494580A CN 103519115 B CN103519115 B CN 103519115B
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- 239000000843 powder Substances 0.000 title claims abstract description 8
- 239000000686 essence Substances 0.000 title abstract 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 3
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 3
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- 235000013305 food Nutrition 0.000 abstract description 7
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000019510 Long pepper Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003455 Piper longum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
本发明名称为一种十种天然食用香料混合的调味粉。涉及一种添加十种天然香料混合的调味品，原料均为传统食用香辛料。属于食品加工中的调味品领域本发明的目的是开发一种加入十种天然食用香料的混合调味粉，主要是挑选并干燥原料，然后磨制成粉，进行混合后包装即为成品。本发明是一种加入十种天然食用香料的混合调味粉，加入组成及量份为八角：42%，姜粉：24.6%，肉豆蔻：1.1%，小茴香：12.4%，黑胡椒：3.3%，甘草：1.6%，丁香：0.2%，香叶：1.6%，碧波：3.5%，：9.7%。即可得一种口味甘辛，有去腥、除膻、解腻、增香、增鲜等作用的产品。
Description
技术领域
本发明涉及一种十种天然食用香料混合的调味粉，用于烹调菜肴、腌制酱菜、以及调制馅料等烹调方式，也可以用在各种汤以及起其他调味作用。属于食品中的天然调味品领域。
背景技术
调味品，是指能增加菜肴的色、香、味，促进食欲，有益于人体健康的辅助食品。它的主要功能是增进菜品质量，满足消费者的感官需要，从而刺激食欲，增进人体健康。从广义上讲，调味品包括咸味剂、酸味剂、甜味剂、鲜味剂和辛香剂等。辛香料是植物的种子、花蕾、果实、花朵、树皮和根，在饮食、烹饪和食品加工中广泛应用的，用于改善食物的味道并具有去腥、除膻、解腻、增香、增鲜等作用的产品。本专利设计的混合调味粉是采用各种不同风味的香辛料，然后按照一定的比例进行配比，开发一种可以促进烹调品以及其他需要添加调味粉的食品使用。
发明内容
本发明的目的是研制出一种十种天然食用香料混合的调味粉，使之成为可以再各种食品中能广泛应用过的天然调味粉。经过我们的长期研究，综合各种天然香辛料的特点，最终得出的。
具体实施方式
1、把各种天然香辛料天然晾干或者用鼓风机干燥。
2、把所有的香料分别用机器或者手工研磨成粉末。
3、原料组成以及量份为：八角：42%，姜粉：24.6%，肉豆蔻：1.1%，小茴香：12.4%，黑胡椒：3.3%，甘草：1.6%，丁香：0.2%，香叶：1.6%，碧波：3.5%，花椒：9.7%。
4、混合后的调味粉立即密闭包装，即为成品。
Claims (3)
1.一种十种天然食用香料混合的调味粉，用于烹调菜肴、腌制酱菜、以及调制馅料，调味粉组成以及质量百分比为：八角：42%，姜粉：24.6%，肉豆蔻：1.1%，小茴香：12.4%，黑胡椒：3.3%，甘草：1.6%，丁香：0.2%，香叶：1.6%，荜拨：3.5%，花椒：9.7%。
2.根据权利要求1所述的一种十种天然食用香料混合的调味粉，其特征在于：原料是经鼓风干燥或者是其他方法晾干至恒重的干燥原料。
3.根据权利要求1所述的一种十种天然食用香料混合的调味粉，其特征在于：所有混合料是干燥原料经研磨研细的香料粉末。
4．根据权利要求1所述的一种十种天然食用香料混合的调味粉，其特征在于：原料是经分别磨碎后以粉末状态混合。
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| Publication Number | Publication Date |
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| CN103519115A CN103519115A (zh) | 2014-01-22 |
| CN103519115B true CN103519115B (zh) | 2015-01-14 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103859337A (zh) * | 2014-02-26 | 2014-06-18 | 陈筠 | 一种消除羊肉膻味的卤料包 |
| CN104621522A (zh) * | 2015-01-29 | 2015-05-20 | 泰州贝特尔食品配料有限公司 | 一种天然香辛料去腥粉及其使用方法 |
| CN106107884A (zh) * | 2016-06-28 | 2016-11-16 | 禹州市鼎信中药科技有限公司 | 一种五香粉料配方及其生产工艺 |
| CN106333266A (zh) * | 2016-11-26 | 2017-01-18 | 遵义市俊丰食品有限责任公司 | 一种卤鸭的制作工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1255055C (zh) * | 2004-05-27 | 2006-05-10 | 许庆华 | 十三香凹凸棒腌蛋粉 |
| CN101185515B (zh) * | 2007-11-27 | 2010-12-15 | 山东泰森新昌食品有限公司 | 一种酱卤禽肉制品的制造方法 |
| CN103229976B (zh) * | 2013-05-06 | 2015-07-29 | 贾磊 | 一种调料 |
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