CN105105063A - Green onion fragrant seasoning and preparation method thereof - Google Patents
Green onion fragrant seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN105105063A CN105105063A CN201510588399.4A CN201510588399A CN105105063A CN 105105063 A CN105105063 A CN 105105063A CN 201510588399 A CN201510588399 A CN 201510588399A CN 105105063 A CN105105063 A CN 105105063A
- Authority
- CN
- China
- Prior art keywords
- parts
- pigskin
- green onion
- seed
- seasoning
- 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
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000234282 Allium Species 0.000 title abstract 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 241000804384 Cynomorium songaricum Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000001054 red pigment Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 240000002924 Platycladus orientalis Species 0.000 claims description 6
- 244000223082 Syzygium paniculatum Species 0.000 claims description 6
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 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 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- -1 lard Chemical compound 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 210000000582 semen Anatomy 0.000 abstract 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 241000612118 Samolus valerandi Species 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 241000282898 Sus scrofa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241001189642 Theroa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention provides a green onion fragrant seasoning and a preparatoin method thereof. The green onion fragrant seasoning is prepared from, by weight, 200-210 parts of pigskin, 20-22 parts of green onions, 3-4 parts of honey, 2-3 parts of semen cassia, 2-3 parts of semen boitae, 1-2 parts of bunge cherry seeds, 3-4 parts of cynomorium songaricum, 2-2.5 parts of papain, 4-4.2 parts of glycine, 4-4.2 parts of aginomoto, 10-11 parts of glucose, 2-2.1 parts of xylose, 2-2.1 parts of lard oil, 0.2-0.3 part of vitamin C, 0.4-0.5 part of paprika red pigment and 60-65 parts of maltodextrin. According to the green onion fragrant seasoning and the preparation method, the pigskin is adopted to serve as the raw material, great overstock of the pigskin is reduced, the profitability of the pigskin is improved, and the pock seasoning produced by conducting enzymolysis and thermal processing on the pigskin is low in cost, low in fat content, short in production cycle and full in taste; the vitamin C is added in the thermal processing, the strength of Strecker degradation reaction can be increased, and the aroma enhancement effect can be achieved; besides, the green onion fragrant seasoning can lubricate the intestines.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of green onion seasoning and preparation method thereof.
Background technology
Modern society's people's living standard improves constantly, and rhythm of life is constantly accelerated, and eating habit there occurs great changes, and the requirement of people to local flavor is more and more higher.The propensity to consume of novelty, convenience, safety, health is outstanding day by day.In recent years, flavor industry obtains and develops rapidly, and thermal response meat flavouring has catered to people's liking food meat-like flavor.At present, China's flavoring industry designs and varieties are few, hinder the further expansion of China's food industry scale.China is the large swine rearing state of the first in the world and country of consumption, the annual pigskin obtained by raising live pig is very large, and pigskin is used as outside leftover bits and pieces in pork processing, very most of for leather industry, but due to the quality of pigskin own not good, less use in leather industry, in addition, although commercially available belt leather pork is very general, pigskin directly uses consumption figure right and wrong limited, and this all causes a large amount of of pigskin and overstocks.Therefore be that raw material production flavoring has stronger social effect and economic implications with pigskin.
Summary of the invention
The object of this invention is to provide a kind of green onion seasoning and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of green onion seasoning, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, shallot 20-22, honey 3-4, cassia seed 2-3, seed of Oriental arborvitae 2-3, brush-cherry seed 1-2, cynomorium songaricum 3-4, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
The preparation method of described green onion seasoning, is characterized in that comprising the following steps:
(1) cassia seed, the seed of Oriental arborvitae, brush-cherry seed, cynomorium songaricum are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by shallot segment, mix mix thoroughly with honey, water proof big fire cooks rear discharging, sends into baking oven, pulverizes after drying;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, gained material mixes with step (2) gained material, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts pigskin as raw material, decrease a large amount of of pigskin to overstock, improve the ROA of pigskin and pigskin passes through enzymolysis, the pork flavoring cost that thermal response produces is low, fat content is few, with short production cycle, taste is full, and the present invention adds vitamin C in thermal process reactor, the intensity of Strecker degradation reaction can be increased, play flavouring effect, owing to there occurs brown stain in thermal process reactor, add capsicum red pigment toning, make lovely luster of the present invention attractive in appearance, its bacteriostasis had can extend delivery date of the present invention simultaneously, in addition, the present invention is also containing multiple medicinal herb components, often edible effect that can play ease constipation.
Detailed description of the invention
A kind of green onion seasoning, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pigskin 200, shallot 20, honey 3, cassia seed 2, the seed of Oriental arborvitae 2, brush-cherry seed 1, cynomorium songaricum 3, papain 2, glycine 4, monosodium glutamate 4, glucose 10, wood sugar 2, lard 2, vitamin C 0.2, capsicum red pigment 0.4, maltodextrin 60.
The preparation method of described green onion seasoning, comprises the following steps:
(1) cassia seed, the seed of Oriental arborvitae, brush-cherry seed, cynomorium songaricum are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by shallot segment, mix mix thoroughly with honey, water proof big fire cooks rear discharging, sends into baking oven, pulverizes after drying;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, gained material mixes with step (2) gained material, to obtain final product.
Claims (2)
1. a green onion seasoning, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, shallot 20-22, honey 3-4, cassia seed 2-3, seed of Oriental arborvitae 2-3, brush-cherry seed 1-2, cynomorium songaricum 3-4, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
2. the preparation method of green onion seasoning according to claim 1, is characterized in that comprising the following steps:
(1) cassia seed, the seed of Oriental arborvitae, brush-cherry seed, cynomorium songaricum are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by shallot segment, mix mix thoroughly with honey, water proof big fire cooks rear discharging, sends into baking oven, pulverizes after drying;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, gained material mixes with step (2) gained material, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510588399.4A CN105105063A (en) | 2015-09-16 | 2015-09-16 | Green onion fragrant seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510588399.4A CN105105063A (en) | 2015-09-16 | 2015-09-16 | Green onion fragrant seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105063A true CN105105063A (en) | 2015-12-02 |
Family
ID=54653392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510588399.4A Pending CN105105063A (en) | 2015-09-16 | 2015-09-16 | Green onion fragrant seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105063A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212356A (en) * | 2017-07-21 | 2017-09-29 | 阜阳九珍食品有限公司 | A kind of processing method of the fragrant fruits and vegetables chickens' extract of green onion |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104305131A (en) * | 2014-10-24 | 2015-01-28 | 西安莹朴生物科技股份有限公司 | Method for preparing meat spice by using sleeve-fish skin |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
-
2015
- 2015-09-16 CN CN201510588399.4A patent/CN105105063A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104305131A (en) * | 2014-10-24 | 2015-01-28 | 西安莹朴生物科技股份有限公司 | Method for preparing meat spice by using sleeve-fish skin |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
Non-Patent Citations (3)
| Title |
|---|
| 刘兵: "《便秘的中医调补》", 29 February 2008 * |
| 巫亮: "酶解猪皮制备猪肉调味料的研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 张岩磊等: "《卷烟降焦工程》", 31 October 2000 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212356A (en) * | 2017-07-21 | 2017-09-29 | 阜阳九珍食品有限公司 | A kind of processing method of the fragrant fruits and vegetables chickens' extract of green onion |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |