CN104172065A - Preparation method for seasoning - Google Patents

Preparation method for seasoning Download PDF

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Publication number
CN104172065A
CN104172065A CN201410317688.6A CN201410317688A CN104172065A CN 104172065 A CN104172065 A CN 104172065A CN 201410317688 A CN201410317688 A CN 201410317688A CN 104172065 A CN104172065 A CN 104172065A
Authority
CN
China
Prior art keywords
preparation
garlic
flavouring
capsicum
tomato
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.)
Pending
Application number
CN201410317688.6A
Other languages
Chinese (zh)
Inventor
穆妮妮
孙小平
史占彪
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410317688.6A priority Critical patent/CN104172065A/en
Publication of CN104172065A publication Critical patent/CN104172065A/en
Pending legal-status Critical Current

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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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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

Abstract

The invention discloses a preparation method for a seasoning. The preparation method comprises the steps of mixing and smashing peppers, chilli and anise together, peeling off garlic, smashing the garlic into mashed garlic, pulping tomatoes into pulp for later use, then heating perilla oil into 90 DEG C in a container, adding the raw materials into the container for uniform stirring, and airing the materials to normal temperature to obtain the seasoning which is rich in nutrition and tastes unique.

Description

A kind of preparation method of flavouring
Technical field
The preparation method who the present invention relates to a kind of flavouring, belongs to field of food industry.
Background technology
Along with improving constantly of China's living standards of the people, people are to food, and particularly the requirement of flavouring is also more and more higher, and that the flavouring of selling in the market all be take is mostly pungent as main, disappearance nutrition.Can not meet people flavouring is required to want mouthfeel uniqueness nutritious hope again.
Summary of the invention
The flavouring that the object of this invention is to provide a kind of not only nutritious but also mouthfeel uniqueness.
For realizing such scheme, the present invention takes following technical scheme.A preparation method for flavouring, is characterized in that it is by the formulated a kind of flavouring of following percentage by weight component:
Chinese prickly ash 0.2-1% garlic 1-4% capsicum 50-85%
Fennel seeds 0.2-0.8% tomato 5-15% perilla herb oil 8-25%
The preparation method of above-mentioned a kind of flavouring, is characterized in that it comprises the following steps:
1. pulverizing mixes Chinese prickly ash, capsicum and fennel seeds;
2. by after garlic peeling to becoming mashed garlic;
3. tomato is broken into slurry standby;
4. perilla herb oil is heated to 90 ℃, then will be 1. and 2. and strained tomatoes add, after stirring, maintain ten minutes, then dry in the air to normal temperature, be finished product.
A kind of flavouring provided by the invention is to research and develop for adapting to the fast pace of contemporary people life, and its point is nutritious, and mouthfeel is unique, and preparation method is easy to learn.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described:
Embodiment: a kind of preparation method of flavouring, its component:
Chinese prickly ash 0.6% garlic 2% capsicum 76% fennel seeds 0.4% tomato 10% perilla herb oil 20%
In above-described embodiment, a kind of preparation method of flavouring is as follows:
1. pulverizing mixes Chinese prickly ash 0.6 ㎏ capsicum 6.7 ㎏ and fennel seeds 0.4 ㎏;
2. will after garlic 2 ㎏ peelings, smash into mashed garlic;
3. 10 ㎏ tomatoes are broken into slurry standby;
4. perilla herb oil 20 ㎏ are put into container and are heated to 90 ℃, then will be 1. and 2. and 10 ㎏ strained tomatoes add, after stirring, maintain ten minutes, then dry in the air to normal temperature, through bottling, after sterilization sealing, be finished product.

Claims (2)

1. a preparation method for flavouring, is characterized in that it is by the formulated flavouring of the component of following percentage by weight:
Chinese prickly ash 0.2-1% garlic 1-4% capsicum 50-85%
Fennel seeds 0.2-0.8% tomato 5-15% perilla herb oil 8-25%
The preparation method of above-mentioned a kind of flavouring, is characterized in that it comprises the following steps:
1. pulverizing mixes Chinese prickly ash, capsicum and fennel seeds;
2. by after garlic peeling to becoming mashed garlic;
3. tomato is broken into slurry standby;
4. perilla herb oil is put into container and is heated to 90 ℃, then will be 1. and 2. and strained tomatoes add, after stirring, maintain ten minutes, then dry in the air to normal temperature, through bottling, after sterilization sealing, be finished product.
2. the preparation method of a kind of flavouring of stating according to claim 1, its component is:
Chinese prickly ash 0.6% garlic 2% capsicum 76% fennel seeds 0.4% tomato 10% perilla herb oil 20%.
CN201410317688.6A 2014-07-07 2014-07-07 Preparation method for seasoning Pending CN104172065A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410317688.6A CN104172065A (en) 2014-07-07 2014-07-07 Preparation method for seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410317688.6A CN104172065A (en) 2014-07-07 2014-07-07 Preparation method for seasoning

Publications (1)

Publication Number Publication Date
CN104172065A true CN104172065A (en) 2014-12-03

Family

ID=51953631

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410317688.6A Pending CN104172065A (en) 2014-07-07 2014-07-07 Preparation method for seasoning

Country Status (1)

Country Link
CN (1) CN104172065A (en)

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1102960A (en) * 1993-11-25 1995-05-31 王培元 Eight-treasure thick chilli sauce and producing method
CN1136407A (en) * 1996-01-31 1996-11-27 尹祚恒 Seasoning of chafing dish and its making method
CN1194795A (en) * 1997-03-27 1998-10-07 乔世勋 Method for making soy sauce with fruit and vegetable special flavour
KR0180993B1 (en) * 1996-11-15 1999-02-18 이상윤 High-concentrated garlic paste preparation process
CN1372839A (en) * 2001-02-28 2002-10-09 高克信 Flavouring with health-care function and its preparing process
CN1454520A (en) * 2003-04-30 2003-11-12 贵阳南明百事吉饭庄 Fish with sour-soup and its making process
CN1813583A (en) * 2005-02-04 2006-08-09 黄榕滨 Method for making peanut-taste thick chilli sauce
CN101238877A (en) * 2008-03-03 2008-08-13 杨峰 Sour hot pepper, sour and peppery chafing dish bottom flavoring and preparation thereof
CN101554241A (en) * 2008-04-07 2009-10-14 孙文文 Soup blend
CN101606717A (en) * 2009-07-21 2009-12-23 山西百世特食品有限公司 A kind of preparation method of spicy spareribs with chili
CN101690581A (en) * 2009-10-15 2010-04-07 江南大学 Preparing method of onion edible tartar sauce
CN102907647A (en) * 2012-10-25 2013-02-06 遵义市刘胡子食品有限公司 Sour soup duck hotpot condiment and making method thereof
CN103393059A (en) * 2013-08-12 2013-11-20 四川天味食品股份有限公司 Hotpot condiment and preparation method
CN103445126A (en) * 2013-09-13 2013-12-18 富顺县蜀佳味业有限公司 Cold dish seasoning and preparation method thereof
CN103734656A (en) * 2013-12-17 2014-04-23 永济市老冯家食品有限公司 Sliced noodles bottom stuff

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1102960A (en) * 1993-11-25 1995-05-31 王培元 Eight-treasure thick chilli sauce and producing method
CN1136407A (en) * 1996-01-31 1996-11-27 尹祚恒 Seasoning of chafing dish and its making method
KR0180993B1 (en) * 1996-11-15 1999-02-18 이상윤 High-concentrated garlic paste preparation process
CN1194795A (en) * 1997-03-27 1998-10-07 乔世勋 Method for making soy sauce with fruit and vegetable special flavour
CN1372839A (en) * 2001-02-28 2002-10-09 高克信 Flavouring with health-care function and its preparing process
CN1454520A (en) * 2003-04-30 2003-11-12 贵阳南明百事吉饭庄 Fish with sour-soup and its making process
CN1813583A (en) * 2005-02-04 2006-08-09 黄榕滨 Method for making peanut-taste thick chilli sauce
CN101238877A (en) * 2008-03-03 2008-08-13 杨峰 Sour hot pepper, sour and peppery chafing dish bottom flavoring and preparation thereof
CN101554241A (en) * 2008-04-07 2009-10-14 孙文文 Soup blend
CN101606717A (en) * 2009-07-21 2009-12-23 山西百世特食品有限公司 A kind of preparation method of spicy spareribs with chili
CN101690581A (en) * 2009-10-15 2010-04-07 江南大学 Preparing method of onion edible tartar sauce
CN102907647A (en) * 2012-10-25 2013-02-06 遵义市刘胡子食品有限公司 Sour soup duck hotpot condiment and making method thereof
CN103393059A (en) * 2013-08-12 2013-11-20 四川天味食品股份有限公司 Hotpot condiment and preparation method
CN103445126A (en) * 2013-09-13 2013-12-18 富顺县蜀佳味业有限公司 Cold dish seasoning and preparation method thereof
CN103734656A (en) * 2013-12-17 2014-04-23 永济市老冯家食品有限公司 Sliced noodles bottom stuff

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PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141203

WD01 Invention patent application deemed withdrawn after publication