CN104397647A - Chinese fieldnettle spice and production method thereof - Google Patents
Chinese fieldnettle spice and production method thereof Download PDFInfo
- Publication number
- CN104397647A CN104397647A CN201410671703.7A CN201410671703A CN104397647A CN 104397647 A CN104397647 A CN 104397647A CN 201410671703 A CN201410671703 A CN 201410671703A CN 104397647 A CN104397647 A CN 104397647A
- Authority
- CN
- China
- Prior art keywords
- spice
- soviet union
- fresh
- perfume
- tender
- 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
- 235000013599 spices Nutrition 0.000 title claims abstract 13
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract 5
- 150000003839 salts Chemical class 0.000 claims abstract 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims abstract 3
- 239000002304 perfume Substances 0.000 claims 10
- 240000008574 Capsicum frutescens Species 0.000 claims 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 2
- 239000012634 fragment Substances 0.000 claims 2
- 239000008187 granular material Substances 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 2
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 229910052742 iron Inorganic materials 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 239000006002 Pepper Substances 0.000 abstract 5
- 241000722363 Piper Species 0.000 abstract 5
- 235000016761 Piper aduncum Nutrition 0.000 abstract 5
- 235000017804 Piper guineense Nutrition 0.000 abstract 5
- 235000008184 Piper nigrum Nutrition 0.000 abstract 5
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a Chinese fieldnettle spice. The spice comprises raw materials in parts by weight as follows: 60-80 parts of tender flowers, leaves and stems of fresh Chinese fieldnettle, 80-100 parts of fresh pepper, 0.3-0.5 parts of monosodium glutamate, 10-15 parts of soy sauce and 2-3 parts of salt. A preparation method comprises steps as follows: preparing and chopping the flowers, leaves and stems of fresh Chinese fieldnettle and mixing the materials to prepare the Chinese fieldnettle spice, or 20-30 parts of the tender flowers, leaves and stems of dried Chinese fieldnettle and 40-50 parts of dried pepper powder are adopted. The spice is prepared from the fresh Chinese fieldnettle, nutritional ingredients are fully released and not lost, the nutritional value is high, the medicinal value is high, the produced spice is strong in fragrance and good in taste, the production method is simple, the cost is low, and the adopted natural Chinese fieldnettle has the characteristics that the Chinese fieldnettle is natural, green, safe and sanitary; the fresh pepper is adopted, and the fresh peppery taste of the pepper can be combined with the flavor of the Chinese fieldnettle, so that the spice is more delicious and tasty; the tender flowers, leaves and stems of the dried Chinese fieldnettle and the dried stir-fried pepper are adopted, so that the spice is stronger in peppery taste and easier to preserve.
Description
Technical field
The invention belongs to food processing technology field, relate to the preparation method of the peppery material of a kind of perfume Soviet Union.
Background technology
Chicken by name Soviet Union, menthae spiralis,herba, mustard pad in shoe, wood are released by fragrant Soviet Union, there is fine medical curative effect, good curative effect is had to leaking blood, haematemesis, lower blood, cough of spitting blood, more than, the unexpected deafness of nosebleed, first-born white bits and sterilization, existing perfume Soviet Union is dried as medicinal material purposes, and medical value perfume (or spice) can not revived and edibility make full use of.
Summary of the invention
The technical problem to be solved in the present invention is: provide peppery material of a kind of fragrant Soviet Union and preparation method thereof, natural green, safety and sanitation, mouthfeel is good, thick flavor, rich in nutritive value, and medical value is high, and preparation method is simple, to overcome the deficiencies in the prior art.
The technical scheme that the present invention takes is: the peppery material of a kind of fragrant Soviet Union, comprise fresh fragrant tender floral leaf stem, fresh chilli, monosodium glutamate and the salt of reviving, its ratio is by weight: the tender floral leaf stem 60 ~ 80 of fresh perfume Soviet Union, fresh chilli 80 ~ 100, monosodium glutamate 0.3 ~ 0.5, soy sauce 10 ~ 15, salt 2 ~ 3.
The tender floral leaf stem of above-mentioned fresh perfume Soviet Union can change into and dry the tender floral leaf stem 20 ~ 30 of fragrant Soviet Union, and fresh chilli can change chilli pepper 40 ~ 50 into.
Dry described in the preceding paragraph 30 ~ 50 degree of temperature iron pans stir-frys of the tender floral leaf stem of fragrant Soviet Union micro-ripe after make left and right fragment, described chilli pepper, frying temperature 40 ~ 50 degree, 0.2 ~ 0.3 hour time.
A preparation method for the peppery material of fragrant Soviet Union, comprises the following steps:
(1) clean: revived by perfume (or spice) tender floral leaf stem and fresh chilli clean up;
(2) mince: perfume (or spice) Soviet Union flower base of leaf is chopped into particle, and granule size is less than 2mm, and capsicum is cut into round, and length is less than 3mm;
(3) spice: monosodium glutamate, soy sauce and salt are put into abundant stirring, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
The perfume (or spice) that chilli pepper makes is revived the preparation method of peppery material, comprises the following steps:
(1) clean: perfume (or spice) Soviet Union flower base of leaf is cleaned up;
(2) mince: perfume (or spice) Soviet Union flower base of leaf is chopped into fragment, and granule size is less than 2mm;
(3) spice: chilli pepper, monosodium glutamate, soy sauce and salt are put into, fully stirs, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
Beneficial effect of the present invention: compared with prior art, the present invention adopts that fresh perfume (or spice) is made in CCCP makes peppery material, nutritional labeling fully discharges, do not run off, rich in nutritive value, medical value is high, the peppery material thick flavor of gained, mouthfeel is good, and preparation method is simple, with low cost, natural perfume (or spice) Soviet Union is adopted to have the feature of natural green, safety and sanitation, adopt fresh chilli, taste of the fresh pungent of capsicum and perfume can being revived combines, tastier, adopt the perfume (or spice) Soviet Union and dry pepper (parched) of drying, peppery fragrance is denseer, more easily preserves, and enjoys endless aftertastes especially.
Detailed description of the invention
The peppery material of a kind of fragrant Soviet Union, comprise fresh fragrant tender floral leaf stem, fresh chilli, monosodium glutamate and the salt of reviving, its ratio is by weight: the tender floral leaf stem 60 ~ 80 of fresh perfume Soviet Union, fresh chilli 80 ~ 100, monosodium glutamate 0.3 ~ 0.5, soy sauce 10 ~ 15, salt 2 ~ 3.
The tender floral leaf stem of above-mentioned fresh perfume Soviet Union can change into and dry the tender floral leaf stem 20 ~ 30 of fresh perfume Soviet Union, and fresh chilli can change chilli pepper 40 ~ 50 into.
Chilli pepper described in the preceding paragraph adopts frying to become powder, frying temperature 40 ~ 50 degree, 0.2 ~ 0.3 hour time.
Embodiment 1: the preparation method of the peppery material of a kind of perfume Soviet Union, comprises the following steps:
(1) clean: fresh perfume Soviet Union's 60 jin, tender floral leaf stem and fresh chilli 80 jin are cleaned up;
(2) mince: tender floral leaf stem of being revived by perfume (or spice) is chopped into particle, and granule size is less than 2mm, and capsicum is cut into round, and length is less than 3mm;
(3) spice: monosodium glutamate 0.3 jin, 10 jin, soy sauce and salt 2 jin are put into abundant stirring, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
Embodiment 2: the perfume (or spice) that a kind of chilli pepper makes is revived the preparation method of peppery material, comprises the following steps:
(1) clean: 20 jin, tender floral leaf stem of being revived by perfume (or spice) cleans up;
(2) mince: tender floral leaf stem of being revived by perfume (or spice) is chopped into particle, and granule size is less than 2mm;
(3) spice: chilli pepper 40 jin, monosodium glutamate 0.3 jin, 10 jin, soy sauce and salt 2 jin are put into, fully stirs, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
Embodiment 3: the preparation method of the peppery material of a kind of perfume Soviet Union, comprises the following steps:
(1) clean: fresh perfume Soviet Union's 80 jin, tender floral leaf stem and fresh chilli 100 jin are cleaned up;
(2) mince: tender floral leaf stem of being revived by perfume (or spice) is chopped into particle, and granule size is less than 2mm, and capsicum is cut into round, and length is less than 3mm;
(3) spice: monosodium glutamate 0.5 jin, 15 jin, soy sauce and salt 3 jin are put into abundant stirring, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
Embodiment 4: the perfume (or spice) that a kind of chilli pepper makes is revived the preparation method of peppery material, comprises the following steps:
(1) clean: 30 jin, tender floral leaf stem of being revived by perfume (or spice) cleans up;
(2) mince: tender floral leaf stem of being revived by perfume (or spice) is chopped into fragment and dries, and granule size is less than 2mm;
(3) spice: chilli pepper 50 jin, monosodium glutamate 0.5 jin, 15 jin, soy sauce and salt 3 jin are put into, fully stirs, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
Claims (5)
1. the peppery material of fragrant Soviet Union, is characterized in that: comprise fresh fragrant tender floral leaf stem, fresh chilli, monosodium glutamate and the salt of reviving, its ratio is by weight: the tender floral leaf stem 60 ~ 80 of fresh perfume Soviet Union, fresh chilli 80 ~ 100, monosodium glutamate 0.3 ~ 0.5, soy sauce 10 ~ 15, salt 2 ~ 3.
2. the peppery material of a kind of fragrant Soviet Union according to claim 1, is characterized in that: the tender floral leaf stem of described fresh perfume Soviet Union can change into and dry the tender floral leaf stem 20 ~ 30 of fragrant Soviet Union, and fresh chilli can change chilli pepper 40 ~ 50 into.
3. the peppery material of Soviet Union as claimed in claim 2 a kind of fragrant, is characterized in that: described in dry 30 ~ 50 degree of temperature iron pans stir-frys of the tender floral leaf stem of fragrant Soviet Union micro-ripe after make left and right fragment, described chilli pepper, frying temperature 40 ~ 50 degree, 0.2 ~ 0.3 hour time.
4. the preparation method of the peppery material of a kind of perfume Soviet Union as claimed in claim 1, is characterized in that: comprise the following steps:
(1) clean: the fresh perfume tender floral leaf stem of Soviet Union and fresh chilli are cleaned up;
(2) mince: tender floral leaf stem of being revived by perfume (or spice) is chopped into particle, and granule size is less than 2mm, and capsicum is cut into round, and length is less than 3mm;
(3) spice: monosodium glutamate, soy sauce and salt are put into abundant stirring, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
5. the preparation method of the peppery material of a kind of perfume Soviet Union as claimed in claim 3, is characterized in that: comprise the following steps:
(1) clean: perfume (or spice) Soviet Union flower base of leaf is cleaned up;
(2) mince: tender floral leaf stem of being revived by perfume (or spice) is chopped into fragment and dries, and granule size is less than 2mm;
(3) spice: chilli pepper, monosodium glutamate, soy sauce and salt are put into, fully stirs, places more than 0.5 hour, i.e. the peppery material of obtained finished product perfume Soviet Union.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671703.7A CN104397647A (en) | 2014-11-21 | 2014-11-21 | Chinese fieldnettle spice and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671703.7A CN104397647A (en) | 2014-11-21 | 2014-11-21 | Chinese fieldnettle spice and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397647A true CN104397647A (en) | 2015-03-11 |
Family
ID=52635369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410671703.7A Pending CN104397647A (en) | 2014-11-21 | 2014-11-21 | Chinese fieldnettle spice and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397647A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080010064A (en) * | 2006-07-26 | 2008-01-30 | 성태 김 | Method of Dry Sesame Leaves Spice |
| CN102077961A (en) * | 2009-11-30 | 2011-06-01 | 尚德彦 | Perilla pickle |
| CN103704654A (en) * | 2013-12-22 | 2014-04-09 | 肖刚 | Barbecued meat condiment sauce formula |
-
2014
- 2014-11-21 CN CN201410671703.7A patent/CN104397647A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080010064A (en) * | 2006-07-26 | 2008-01-30 | 성태 김 | Method of Dry Sesame Leaves Spice |
| CN102077961A (en) * | 2009-11-30 | 2011-06-01 | 尚德彦 | Perilla pickle |
| CN103704654A (en) * | 2013-12-22 | 2014-04-09 | 肖刚 | Barbecued meat condiment sauce formula |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |
|
| RJ01 | Rejection of invention patent application after publication |