CN104323205A - Preparation method for lobster flavoring - Google Patents
Preparation method for lobster flavoring Download PDFInfo
- Publication number
- CN104323205A CN104323205A CN201310307904.4A CN201310307904A CN104323205A CN 104323205 A CN104323205 A CN 104323205A CN 201310307904 A CN201310307904 A CN 201310307904A CN 104323205 A CN104323205 A CN 104323205A
- Authority
- CN
- China
- Prior art keywords
- pepper
- condiment
- preparation
- galingal
- spiceleaf
- 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.)
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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
- A23L27/14—Dried spices
Abstract
The invention discloses a preparation method for a lobster flavoring. The preparation method aims at providing the lobster flavoring prepared from plant spices and Chinese herbal medicines according to a certain ratio, and overcomes the disadvantages that conventional flavorings are single in flavor and lack of innovation.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of preparation method of lobster flavouring material.
Background technology
Many for the condiment kind of cooked food seasoning product at present, there are single Chinese prickly ash, anise, cassia bark etc., also condiment multi-flavouring hybrid modulation being become a kind of flavour is had, but the various flavouring styles of selling in the market are substantially the same, taste is thin, and have and manually add spices, not pure natural plant, do not belong to pollution-free food.
Summary of the invention
The object of the invention is to: provide a kind of by plant perfume and Chinese herbal medicine by the formulated lobster flavouring material of certain component, overcome the defect that existing flavouring local flavor is single, lack innovation.
Condiment of the present invention is formulated primarily of following plant perfume:
Little fennel, anise, Chinese prickly ash, pepper, Qing Chuan green pepper, cumin, orange peel, cassia bark, spiceleaf, galingal, cloves, rhizoma zingiberis, betel nut, meat are buckled, grass is buckled
This condiment is following 26 Plants spices and prepared from traditional Chinese medicines preferably:
The fragrant sand murraya paniculataJack of root of Dahurain angelica kaempferia galamga galingal little fennel tsaoko grass button cumin
Meat button rhizoma zingiberis Lemongrass Chinese prickly ash anistree Jamaica plum pericarpium zanthoxyli osmanthus fourth orange peel cloves semen myristicae Radix Glycyrrhizae spiceleaf Radix Angelicae Sinensis cassia bark pepper
26 Plants flavor confect, 500 grams of condiment each component scopes are below:
Root of Dahurain angelica 20-25g kaempferia galamga 15-20g galingal 10-20g little fennel 35-40g tsaoko 15-20g grass button 20-25g cumin 20-30g fragrant sand 15-20g murraya paniculataJack 10-20g
Anistree green pepper 30-40g osmanthus, the 25-40g betel nut 10-25g Qing Chuan fourth 15-25g orange peel 20-30g cloves 10-20g semen myristicae 10-20g Radix Glycyrrhizae 10-20g spiceleaf 20-30g Radix Angelicae Sinensis 10-15g cassia bark 15-25g pepper 15-30g of meat button 20-25g rhizoma zingiberis 15-20g Lemongrass 10-20g Chinese prickly ash 30-40g
The every 500 grams of ingredients of this condiment are:
The fragrant sand 15g betel nut 15g of root of Dahurain angelica 20g little fennel 40g fructus amomi 15g osmanthus fourth 15g
Cumin 20g rhizoma zingiberis 15g semen myristicae 20g meat button 20g anistree 20g Chinese prickly ash 25g
Pepper 15g cloves 15g Qing Chuan green pepper 25g spiceleaf 15g orange peel 15g cassia bark 20g Radix Glycyrrhizae 20g galingal 15g Radix Angelicae Sinensis 15g grass button 10g kaempferia galamga 20g murraya paniculataJack 15g tsaoko 15g Lemongrass 15g
Its preparation method is: by above-mentioned plant perfume removal of impurities, clean, drying, levigation, to weigh, then mix by a certain percentage, pack, seal.
Implementation method
By above-mentioned 28 Plants spices, Chinese herbal medicine removal of impurities, clean, dry, respectively pulverize, then weighs respectively by the component of flavouring material formula, fully mixes, by different size pack sealing.
Lobster flavouring material of the present invention not only may be used for cooking lobster, and may be used for various dish, stewing in sintering procedure, fries, explodes, boils, and the condiment of various meat and vegetables dish.
Claims (3)
1. the preparation method of a lobster flavouring material, it is characterized in that: condiment forms primarily of following plant perfume and prepared from traditional Chinese medicines: little fennel, anistree, Chinese prickly ash, pepper, Qing Chuan green pepper, cumin, orange peel, cassia bark, spiceleaf, galingal, cloves, rhizoma zingiberis, betel nut, meat button, grass button, condiment preferably following 28 kinds of flavor confects forms: the little fennel tsaoko grass of root of Dahurain angelica kaempferia galamga galingal is buckled cumin fragrant sand murraya paniculataJack meat and buckled rhizoma zingiberis Lemongrass Chinese prickly ash anistree Jamaica plum pericarpium zanthoxyli osmanthus fourth orange peel cloves semen myristicae Radix Glycyrrhizae spiceleaf Radix Angelicae Sinensis cassia bark pepper.
2. the preparation method of a kind of lobster flavouring material according to claim 2, is characterized in that: with 28 kinds of flavor confects, 500 grams of each compositing ranges of condiment be: root of Dahurain angelica 20-25g kaempferia galamga 15-20g galingal 10-20g little fennel 35-40g tsaoko 15-20g grass buckle 20-25g cumin 20-30g fragrant sand 15-20g a thousand li and obtained 10-20g meat and buckle 20-25g rhizoma zingiberis 15-20g Lemongrass 10-20g Chinese prickly ash 30-40g anise green pepper 30-40g osmanthus, 25-40g betel nut 10-25g Qing Chuan fourth 15-25g orange peel 20-30g mono-cloves 10-20g semen myristicae 10-20g Radix Glycyrrhizae 10-20g spiceleaf 20-30g Radix Angelicae Sinensis 10-15g cassia bark 15-25g pepper 15-30g.
3. the preparation method of a kind of lobster flavouring material according to claim 3, it is characterized in that: every 500 grams of condiment ingredients are: root of Dahurain angelica 20g fragrant sand 15g betel nut 15g little fennel 40g fructus amomi 15g osmanthus fourth 15g cumin 20g rhizoma zingiberis 15g fruit 20g meat is buckled the anistree 20g Chinese prickly ash 25g pepper 15g cloves 15g Qing Chuan green pepper 25g spiceleaf 15g orange peel 15g cassia bark 20g Radix Glycyrrhizae 20g galingal 15g Radix Angelicae Sinensis 15g grass of 20g and buckled 10g kaempferia galamga 20g murraya paniculataJack 15g tsaoko 15g Lemongrass 15g, by above-mentioned spices removal of impurities, clean, dry, levigation, weigh by formula constituent and fully mix, by different size pack sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310307904.4A CN104323205A (en) | 2013-07-22 | 2013-07-22 | Preparation method for lobster flavoring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310307904.4A CN104323205A (en) | 2013-07-22 | 2013-07-22 | Preparation method for lobster flavoring |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323205A true CN104323205A (en) | 2015-02-04 |
Family
ID=52398137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310307904.4A Pending CN104323205A (en) | 2013-07-22 | 2013-07-22 | Preparation method for lobster flavoring |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323205A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939008A (en) * | 2015-06-26 | 2015-09-30 | 邓宜满 | Herbal lobster oil formula and preparation method and lobster preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN101138410A (en) * | 2007-10-26 | 2008-03-12 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN101912127A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Hot and spicy crawfish and preparation method thereof |
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN102228272A (en) * | 2011-07-20 | 2011-11-02 | 巢湖市大鑫食品有限公司 | Factory production process of instant seasoned lobster |
| CN103099169A (en) * | 2011-11-13 | 2013-05-15 | 沙中林 | Flavoring for cooking lobster |
-
2013
- 2013-07-22 CN CN201310307904.4A patent/CN104323205A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN101138410A (en) * | 2007-10-26 | 2008-03-12 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN101912127A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Hot and spicy crawfish and preparation method thereof |
| CN102228272A (en) * | 2011-07-20 | 2011-11-02 | 巢湖市大鑫食品有限公司 | Factory production process of instant seasoned lobster |
| CN103099169A (en) * | 2011-11-13 | 2013-05-15 | 沙中林 | Flavoring for cooking lobster |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939008A (en) * | 2015-06-26 | 2015-09-30 | 邓宜满 | Herbal lobster oil formula and preparation method and lobster preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150204 |