CN103652780B - Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof - Google Patents
Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof Download PDFInfo
- Publication number
- CN103652780B CN103652780B CN201310587795.6A CN201310587795A CN103652780B CN 103652780 B CN103652780 B CN 103652780B CN 201310587795 A CN201310587795 A CN 201310587795A CN 103652780 B CN103652780 B CN 103652780B
- Authority
- CN
- China
- Prior art keywords
- scalded
- asparagus
- local flavor
- onion
- madder
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title description 6
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 13
- 241000132536 Cirsium Species 0.000 claims abstract description 10
- 240000004638 Dendrobium nobile Species 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 241000123069 Ocyurus chrysurus Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 241000218231 Moraceae Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 244000277583 Terminalia catappa Species 0.000 claims abstract description 7
- 235000011517 Terminalia chebula Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 5
- 239000000843 powder Substances 0.000 claims description 9
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 241000234282 Allium Species 0.000 description 8
- 241000234427 Asparagus Species 0.000 description 8
- 239000000047 product Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of scalded dishes flavoring and processing method thereof of fresh local flavor, is be made up of the raw material of following weight parts: chicken bone 40-60, black bean sauce 8-10, spice 5-7, asparagus 6-8, onion 6-8, setose thistle 2-3, stem of noble dendrobium 2-4, madder 3-4, myrobalan 2-3, green plum 3-5, mulberries 3-5, grape 3-5, white granulated sugar 5-7, salt 5-7, nourishing additive agent 6-10; The invention provides a kind of scalded dishes flavoring and processing method thereof of fresh local flavor, be applicable to the making of various not familiar, the sea food flavor style of cooking, the present invention fills a prescription rationally, processing step is simple, special taste, nutrition are reasonable, simultaneously owing to adding the traditional Chinese medicine ingredients such as setose thistle, the stem of noble dendrobium, madder in raw material, product of the present invention is made to have the good invigorating the spleen effect of taking care of health.
Description
Technical field
The present invention relates to a kind of flavoring, particularly relate to scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof.
Background technology
Flavoring is in the daily culinary art of people, requisite flavouring, no matter be which style of cooking, flavoring is all a very important part.Along with the raising of people's quality of life, single flavoring cannot meet the demand of people to quality of life, therefore produces the demand that flavoring with health role has been market.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
A scalded dishes flavoring for fresh local flavor, it is characterized in that being made up of the raw material of following weight portion:
Chicken bone 40-60, black bean sauce 8-10, spice 5-7, asparagus 6-8, onion 6-8, setose thistle 2-3, stem of noble dendrobium 2-4, madder 3-4, myrobalan 2-3, green plum 3-5, mulberries 3-5, grape 3-5, white granulated sugar 5-7, salt 5-7, nourishing additive agent 6-10;
Described nourishing additive agent is mixed with the part by weight of 1-3:0.2-0.4:3-5:3-5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
The processing method of the scalded dishes flavoring of described fresh local flavor, is characterized in that comprising the following steps:
(1) be added in suitable quantity of water by setose thistle, the stem of noble dendrobium, madder, myrobalan, then add wherein by chicken bone, heating infusion 40-60 minute, then pulled out by chicken bone, grind, obtain chick bone powder, remainder filters, and obtains decoction liquor;
(2) by green plum, mulberries, grape mixing, then add white granulated sugar, after being uniformly mixed, pickle 20-30 minute, then pull an oar, obtain pulp;
(3) asparagus, onion are put into decoction liquor together, soak 20-30 minute, asparagus, onion take out making beating, and remainder decoction liquor is stand-by;
(4) chick bone powder of above-mentioned preparation, pulp, asparagus onion slurry, decoction liquor are mixed with black bean sauce, spice, then the surplus stock such as salt, nourishing additive agent is added wherein, fully be uniformly mixed, then put into baking oven to dry, pulverize after taking-up, bag distribution packaging, sterilizing sealing, to obtain final product.
Advantage of the present invention is:
The invention provides a kind of scalded dishes flavoring and processing method thereof of fresh local flavor, be applicable to the making of various not familiar, the sea food flavor style of cooking, the present invention fills a prescription rationally, processing step is simple, special taste, nutrition are reasonable,, simultaneously owing to adding the traditional Chinese medicine ingredients such as setose thistle, the stem of noble dendrobium, madder in raw material, make product of the present invention have the good invigorating the spleen effect of taking care of health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A scalded dishes flavoring for fresh local flavor, it is characterized in that being made up of the raw material of following weight portion:
Chicken bone 60, black bean sauce 10, spice 7, asparagus 8, onion 6, setose thistle 3, the stem of noble dendrobium 4, madder 4, myrobalan 2, green plum 3, mulberries 5, grape 5, white granulated sugar 7, salt 5, nourishing additive agent 10;
Described nourishing additive agent is mixed with the part by weight of 2:0.4:5:3 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
The processing method of the scalded dishes flavoring of described fresh local flavor, is characterized in that comprising the following steps:
(1) be added in suitable quantity of water by setose thistle, the stem of noble dendrobium, madder, myrobalan, then add wherein by chicken bone, heating infusion 40 minutes, then pulls out chicken bone, grinds, obtain chick bone powder, and remainder filters, and obtains decoction liquor;
(2) by green plum, mulberries, grape mixing, then add white granulated sugar, after being uniformly mixed, pickling 30 minutes, then pull an oar, obtain pulp;
(3) asparagus, onion are put into decoction liquor together, soak 30 minutes, asparagus, onion take out making beating, and remainder decoction liquor is stand-by;
(4) chick bone powder of above-mentioned preparation, pulp, asparagus onion slurry, decoction liquor are mixed with black bean sauce, spice, then the surplus stock such as salt, nourishing additive agent is added wherein, fully be uniformly mixed, then put into baking oven to dry, pulverize after taking-up, bag distribution packaging, sterilizing sealing, to obtain final product.
The invention provides a kind of scalded dishes flavoring and processing method thereof of fresh local flavor, be applicable to the making of various not familiar, the sea food flavor style of cooking, the present invention fills a prescription rationally, processing step is simple, special taste, nutrition are reasonable,, simultaneously owing to adding the traditional Chinese medicine ingredients such as setose thistle, the stem of noble dendrobium, madder in raw material, make product of the present invention have the good invigorating the spleen effect of taking care of health.
Claims (1)
1. a scalded dishes flavoring for fresh local flavor, it is characterized in that being made up of the raw material of following weight portion:
Chicken bone 40-60, black bean sauce 8-10, spice 5-7, asparagus 6-8, onion 6-8, setose thistle 2-3, stem of noble dendrobium 2-4, madder 3-4, myrobalan 2-3, green plum 3-5, mulberries 3-5, grape 3-5, white granulated sugar 5-7, salt 5-7, nourishing additive agent 6-10;
Described nourishing additive agent is mixed with the part by weight of 1-3:0.2-0.4:3-5:3-5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes;
The processing method of the scalded dishes flavoring of described fresh local flavor, comprises the following steps:
(1) be added in suitable quantity of water by setose thistle, the stem of noble dendrobium, madder, myrobalan, then add wherein by chicken bone, heating infusion 40-60 minute, then pulled out by chicken bone, grind, obtain chick bone powder, remainder filters, and obtains decoction liquor;
(2) by green plum, mulberries, grape mixing, then add white granulated sugar, after being uniformly mixed, pickle 20-30 minute, then pull an oar, obtain pulp;
(3) asparagus, onion are put into step (1) decoction liquor together, soak 20-30 minute, asparagus, onion take out making beating, and remainder decoction liquor is stand-by;
(4) pulp that chick bone powder step (1) prepared, step (2) obtain, step (3) asparagus onion slurry and decoction liquor mix with black bean sauce, spice, then salt, nourishing additive agent are added wherein, fully be uniformly mixed, then put into baking oven to dry, pulverize after taking-up, bag distribution packaging, sterilizing sealing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587795.6A CN103652780B (en) | 2013-11-21 | 2013-11-21 | Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587795.6A CN103652780B (en) | 2013-11-21 | 2013-11-21 | Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103652780A CN103652780A (en) | 2014-03-26 |
| CN103652780B true CN103652780B (en) | 2016-02-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310587795.6A Expired - Fee Related CN103652780B (en) | 2013-11-21 | 2013-11-21 | Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652780B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055055A (en) * | 2014-05-19 | 2014-09-24 | 安徽珍味奇调味食品有限公司 | Smoked plum-verbena nutritional seasoning |
| CN104351721A (en) * | 2014-11-08 | 2015-02-18 | 淮南宜生食品有限公司 | Delicious and nutritional instant bean vermicelli seasoning with sausages and preparation method of seasoning |
| CN104397644A (en) * | 2014-11-08 | 2015-03-11 | 淮南宜生食品有限公司 | Spicy seasoning for ready-to-eat vermicelli with mare's milk and preparation method thereof |
| CN105595356A (en) * | 2015-12-17 | 2016-05-25 | 安徽省霍山县福康石斛开发有限公司 | Development of cold dendrobe flower dressed with sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564139A (en) * | 2009-06-05 | 2009-10-28 | 齐勇智 | Scalded dishes flavoring and preparation method thereof |
| CN101683137A (en) * | 2009-07-30 | 2010-03-31 | 辛保山 | Seasoning with mellow meat-savor and rich nutrients |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
-
2013
- 2013-11-21 CN CN201310587795.6A patent/CN103652780B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564139A (en) * | 2009-06-05 | 2009-10-28 | 齐勇智 | Scalded dishes flavoring and preparation method thereof |
| CN101683137A (en) * | 2009-07-30 | 2010-03-31 | 辛保山 | Seasoning with mellow meat-savor and rich nutrients |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103652780A (en) | 2014-03-26 |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20201221 Address after: No.3, floor 16, building 4, NO.666, Jincheng Avenue, hi tech Zone, Chengdu, Sichuan 610000 Patentee after: Chengdu Yuanyuan Yuntian Trading Co.,Ltd. Address before: 233200 middle section of Xinglong Road, Dingyuan Economic Development Zone, Chuzhou City, Anhui Province Patentee before: DINGYUAN NANDE SPICES PROCESSING FACTORY |
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| TR01 | Transfer of patent right | ||
| CP01 | Change in the name or title of a patent holder |
Address after: No.3, floor 16, building 4, NO.666, Jincheng Avenue, hi tech Zone, Chengdu, Sichuan 610000 Patentee after: Sichuan Yuanyuan Yuntian Food Technology Co.,Ltd. Address before: No.3, floor 16, building 4, NO.666, Jincheng Avenue, hi tech Zone, Chengdu, Sichuan 610000 Patentee before: Chengdu Yuanyuan Yuntian Trading Co.,Ltd. |
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| CP01 | Change in the name or title of a patent holder | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160217 |
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| CF01 | Termination of patent right due to non-payment of annual fee |