CN104172065A - Preparation method for seasoning - Google Patents
Preparation method for seasoning Download PDFInfo
- 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
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 235000004347 Perilla Nutrition 0.000 claims abstract description 8
- 240000003877 Perilla frutescens Species 0.000 claims abstract description 8
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241000227653 Lycopersicon Species 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 244000276497 Lycopersicon esculentum 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
- 241000758706 Piperaceae Species 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000014860 sensory perception of taste Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 230000035917 taste Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- 206010040844 Skin exfoliation Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005516 engineering process 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
- 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
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
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%.
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)
| 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 |
-
2014
- 2014-07-07 CN CN201410317688.6A patent/CN104172065A/en active Pending
Patent Citations (15)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |