CN1037658C

CN1037658C - Preparing method for liquid condiment

Info

Publication number: CN1037658C
Application number: CN92110317A
Authority: CN
Inventors: 张建祥
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-09-07
Filing date: 1992-09-07
Publication date: 1998-03-11
Anticipated expiration: 2007-09-07
Also published as: CN1077860A

Abstract

The present invention relates to a method for producing a liquid condiment, namely flavoring juice, which belongs to the method for producing a condiment for the meal of people daily life. The present invention mainly overcomes the defects that original condiments are powdery and inconvenient for people to use and have single taste. Material which is used in the present invention comprises rose hip, prickly ash peel, aniseed, ginger, ginseng, cassia bark, clove, licorice root, dried orange peel, wrinkled gianthyssop herb, dahurian angelica, fennel, sugar, wine, vinegar, soy sauce and gourmet powder. A making process is completed by soak, decoction, filtration, subpackaging and other procedures. The present invention has the characteristics of simple technique, rich nutrients, fresh taste, cleaning, sanitation, convenient use, nutrition, body building, etc.

Description

The production method of the fragrant juice of seasoning

The present invention relates to the production method of the fragrant juice of a kind of seasoning, the production method of flavouring in people's meals in the genus daily life.

Now, along with the raising of living standards of the people, China people's diet structure is greatly improved, and trophic level also improves a lot.The existing institute of food consumption amount descends, and meat, egg, fowl, the consumption figure growth of aquatic products and vegetables is very fast.That is to say that delicious food has begun to lay out broad masses of the people's dining table.And eat more and more exquisite, also get up high more to the requirement of dish quality.And the quality of Lay meat and fish dishes quality remove have with cooking skill outside the Pass and the flavouring that uses very big relation is also arranged.Want to have appetizing Lay meat and fish dishes, good condiment must be arranged.And the flavouring that the present people of China use adopts the combination of the planar spices of multiple powder more, is particularly transferring Tang Shiyi to spume the cooker of easily making dirty.Traditional condiment " 13 perfume (or spice) " is to adopt 13 kinds of spices, and drying (drying) fries, mixer mill powdering, pack in proportion then, and it is edible promptly to supply with people.Moisture-sensitive is rotten, influences result of use.

Purpose of the present invention, seek exactly a kind of can production the production method of the fragrant juice of seasoning, change the custom that present people use the planar flavouring of powder, and improve dish quality.Did Lay in the past, and need add many kinds of condiment, promptly trouble also is difficult to grasp quantity.For this reason, this flavouring adopts scientific matching, makes liquid flavoring, makes people be convenient to grasp.

Advantage of the present invention:

One, sanitation and hygiene

Owing to transfer technological processes such as showing fragrant juice production method has adopted immersion, tempers, filters, precipitation.Add salt, wine etc. again and be unfavorable for the material of bacteria living.Not only can disappear and come or reduce harmful bacteria, and can remove harmful impurity and waste residue, pure and the inherent quality that has improved flavouring.Do Lay with such condiment, natural sanitation and hygiene, food is blurted out.

Two, delicious flavour

Because of having selected most of solid seasoning for use, added the tonic herb that rose hip and genseng, Radix Glycyrrhizae, cassia bark, cloves etc. have fragrant hot taste again.Through soaking, add sugar, wine and other liquid flavouring after tempering again.The fragrant juice taste of the seasoning that makes this method produce is more delicious, more fragrant.

Three, nutritious

As everyone knows, thorn Min really contains profuse vitamin C.Be known as the king who ties up C.Also contain sugar in other materials such as brown sugar, genseng, cassia bark, several amino acids and other nutritional labeling to the human body beneficial.The kind of its contained nutritional labeling and quantity all are higher than other any condiment.We can say that also the fragrant juice of the seasoning of adopting the present invention to produce promptly is a kind of flavouring, is again a kind of nutriment simultaneously.

Four, illness prevention and fitness

Because of having selected protocol and the high rose hip of dimension C content in genseng, Radix Glycyrrhizae, cassia bark, cloves, rhizoma zingiberis, the ageratum etc. in the fragrant juice of the seasoning of producing for use with the inventive method.Not only can nourish the body, and the energy tonifying middle-Jiao and Qi, to eliminate dampness with aromatics, preventing phlegm from forming and stopping coughing is good for the stomach and is held up spleen, increases appetite, and immune detoxification can also remove halitosis, the flavor that uncharms, edible for a long time such condiment must be received illness prevention and fitness, the effect that prolongs life.

Five, easy to use

Did Lay in the past except that using solid seasonings such as Chinese prickly ash, aniseed, also will be with liquid flavourings such as soy sauce, vinegar.The sample number that adds is many, and the also bad grasp of the amount that adds not only waste, bother, and effect is also undesirable.Had the fragrant juice of this seasoning can be just more convenient, Lay have been fried adding and has been mixed all and get final product.No matter be cooking, cool Lay or soup Lay, just add the fragrant juice of seasoning just.

The particular content of the fragrant juice production method of seasoning of the present invention:

1, select materials: it comprises: rose hip, Chinese prickly ash, aniseed, ginger, genseng, cassia bark, cloves, Radix Glycyrrhizae, dried orange peel, ageratum, the root of Dahurain angelica, fennel, sugar, wine, vinegar, soy sauce, monosodium glutamate.

2, soak: rose hip is twisted into pieces, and (not destroying fruit stone) steeped 1-2 hour with wine, water logging.

3, temper: earlier Chinese prickly ash, aniseed, ginger, genseng, cassia bark, cloves, Radix Glycyrrhizae, dried orange peel, ageratum, the root of Dahurain angelica, fennel are put into heating vessel, add water and heat, after waiting to boil, slow fire was endured one hour, add then salt, brown sugar, soy sauce, vinegar again slow fire endured one hour, and constantly stir, fire extinguishing cooling adds anticorrisive agent, treat that temperature reduces to 30 when spending, add monosodium glutamate, the rose hip soak stirs.

4, filter: the slag charge in the muddy body after will tempering removes by filter, then precipitation.

5, packing: with supernatant liquid, packing specification is on request carried out filling bottle or pack.

Most preferred embodiment

1, selects materials: get 1.5 kilograms of thorn Min fruits, 0.5 kilogram in Chinese prickly ash, 0.4 kilogram of aniseed, 0.5 kilogram in ginger, 0.05 kilogram of genseng, 0.15 kilogram on cassia bark, 0.05 kilogram of cloves, 0.15 kilogram in Radix Glycyrrhizae, 0.2 kilogram of dried orange peel, 0.1 kilogram of ageratum, 0.1 kilogram of the root of Dahurain angelica, 0.2 kilogram in fennel, 7 kilograms of salt, 4 kilograms in sugar, 1.5 kilograms of liquor, 10 kilograms in soy sauce, 6 kilograms of vinegars, 1 kilogram of monosodium glutamate, 0.01 kilogram of anticorrisive agent, 50 kilograms in water.

2, soak: twist 1.5 kilograms of rose hips into pieces (not destroying fruit stone) and add 1.5 kilograms of liquor, 2 kilograms in water soaked one hour.

3, temper: Chinese prickly ash, aniseed, ginger, genseng, cassia bark, cloves, Radix Glycyrrhizae, dried orange peel, ageratum, the root of Dahurain angelica, the fennel that weighs up, add in 48 kg of water and heat, after boiling, slow fire was endured one hour, add salt, sugar, soy sauce, vinegar then, slow fire was endured one hour again, and constantly stir fire extinguishing cooling

When treating that temperature is reduced to 30 ℃, the Daharian rose fruit juice that adds monosodium glutamate and immersion stirs.

4, filter: adopt double-deck medical husky cloth, the slag charge in the muddy body is removed by filter, precipitation adds anticorrisive agent then,

5, packing: with the supernatant liquid packing.

Claims

The production method of the fragrant juice of a kind of seasoning is characterized in that:

1, selects materials: get 1.5 kilograms of rose hips, 0.5 kilogram in Chinese prickly ash, 0.4 kilogram of aniseed, 0.5 kilogram in ginger, 0.05 kilogram of genseng, 0.15 kilogram on cassia bark, 0.05 kilogram of cloves, 0.15 kilogram in Radix Glycyrrhizae, 0.2 kilogram of dried orange peel, 0.1 kilogram of ageratum, 0.1 kilogram of the root of Dahurain angelica, 0.15 kilogram in fennel, 7 kilograms of salt, 4 kilograms in sugar, 1.5 kilograms of liquor, 10 kilograms in soy sauce, 6 kilograms of vinegars, 1 kilogram of monosodium glutamate, 0.01 kilogram of anticorrisive agent, 50 kilograms in water
2, soak: twist 1.5 kilograms of rose hips into pieces (not destroying fruit stone) and add 1.5 kilograms of liquor, 2 kilograms in water soaked one hour,
3, temper: Chinese prickly ash, aniseed, ginger, genseng, cassia bark, cloves, Radix Glycyrrhizae, dried orange peel, ageratum, the root of Dahurain angelica, the fennel that weighs up, add in 48 kg of water and heat, after boiling, slow fire was endured one hour, add salt, sugar, soy sauce, vinegar then, slow fire was endured one hour again, and constantly stir fire extinguishing cooling

When treating that temperature is reduced to 30 ℃, the Daharian rose fruit juice that adds monosodium glutamate and immersion stirs,
4, filter: adopt double-deck medical husky cloth, the slag charge in the muddy body is removed by filter, precipitation adds anticorrisive agent then.