CN105533307A - Agastache rugosa seasoning production process - Google Patents

Abstract

The present invention discloses an agastache rugosa seasoning production process, wherein a pharmaceutical and edible plant agastache rugosa in the Changbai Mountain area is adopted as a raw material, and extraction, mixing, emulsifying and other processes are performed to produce the composite seasoning for fish stewing. According to the present invention, the seasoning is a crystal-like, delicate and uniform paste, has characteristics of a certain fluidity, light taste, moderate salty taste, thick taste increasing, unique agastache rugosa fragrance, no fishy odor and no other bad odor, retains the aroma odor produced through the old cooking way, and has effects of nutrition and health, summer heat dispelling, dampness removing, stomach regulating, vomiting stopping, gastric secretion promoting, appetite increasing, digestion promoting and a certain gastrospasm and enterospasm improving effect; and with the process, the new approach is provided for rational and scientific development and utilization of the Northeast agastache rugosa resources, the new method is provided for fish cooking, and the good nutritional health value is provided.

Description

The manufacture craft of wrinkled giant hyssop flavoring

Technical field

The invention belongs to food processing field, be specifically related to a kind of manufacture craft of wrinkled giant hyssop flavoring.

Background technology

Wrinkled giant hyssop is as a kind of food, and its young stem and leaf is the good merchantable brand of game.Can cold and dressed with sauce, stir-fry and eat, fried food, also can cook congee.Wrinkled giant hyssop also can be used as cooking seasoning or material.Because of effect that it has strengthening the spleen and replenishing qi, be a kind ofly be food and the Cooking Materials of medicine, therefore utilize it to enrich taste in some more uncommon dish and folk snack, have additional nutrients value.In the manufacture craft of current flavoring, the finished product made is of low nutritive value, and well can not control product cost, and the holding time is short.

Summary of the invention

In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, a kind of manufacture craft of wrinkled giant hyssop flavoring is provided, not only production process is simple in the present invention, production efficiency is higher, and food mouthfeel better, the holding time is longer.

The manufacture craft of wrinkled giant hyssop flavoring provided by the invention, comprises the following steps:

(1) wrinkled giant hyssop ultramicro grinding, with the food-grade ethanol refluxing extraction 2 ~ 3h of 8 ~ 11 times amount, namely the wrinkled giant hyssop of every 1g uses the ethanol of 3 ~ 5ml, residue after filtration 3 ~ 5 times amount alcohol refluxs extract 1 ~ 2h, filter merging No. 3 extracts, and be concentrated into paste in 35 ~ 45 DEG C of decompression rotary evaporations, in 1 ~ 3 DEG C of preservation, obtain wrinkled giant hyssop alcohol extract;

(2) in another container, add 30 ~ 60g soy sauce, 20 ~ 35g salt, 10 ~ 25g white sugar, garlic juice 65 ~ 90g, water 100 ~ 150ml, make it whole dissolving with slow fire heating;

(3) in the container of step 2, cooking wine 50 ~ 70g is added, the emulsifying agent of 1.0 ~ 3.0g is added after low-grade fever mixing, in emulsifying agent, the mass ratio of mono-stearin and Tween 80 is 0.1 ~ 0.8: 1, and add the thickener of 5.0 ~ 10.0g, in thickener, the mass ratio of dextrin and gelatin is 1 ~ 15: 1, add anistree 5 ~ 6g, capsicum 40 ~ 70g, wrinkled giant hyssop alcohol extract 2.5 ~ 3.5g again, add water 100 ~ 150ml, mixing and stirring, boiling concentrated 10 ~ 13min to thickness has certain fluidity, obtains the wrinkled giant hyssop compound seasoner described in this patent.

The manufacture craft of wrinkled giant hyssop flavoring provided by the invention, its beneficial effect is, overcome operation in prior art processing and seasoning material technique more, the problem that workload is large, improves production efficiency; Avoid because finished product is of low nutritive value, the shelf-life short mass defect caused, utilization rate of raw materials is high, reduces production cost; Effectively ensure that food quality.

Detailed description of the invention

Below in conjunction with an embodiment, the manufacture craft of wrinkled giant hyssop flavoring provided by the invention is described in detail.

Embodiment

The manufacture craft of the wrinkled giant hyssop flavoring of the present embodiment, comprises the following steps:

(1) wrinkled giant hyssop ultramicro grinding, with the food-grade ethanol refluxing extraction 3h of 11 times amount, namely the wrinkled giant hyssop of every 1g uses the ethanol of 5ml, residue after filtration 3 times amount alcohol refluxs extract 1h, filter merging No. 3 extracts, and be concentrated into paste in 45 DEG C of decompression rotary evaporations, in 3 DEG C of preservations, obtain wrinkled giant hyssop alcohol extract;

(2) in another container, add 30g soy sauce, 35g salt, 25g white sugar, garlic juice 90g, water 150ml, make it whole dissolving with slow fire heating;

(3) in the container of step 2, cooking wine 50 is added, the emulsifying agent of 3.0g is added after low-grade fever mixing, in emulsifying agent, the mass ratio of mono-stearin and Tween 80 is 0.8, and adding the thickener of 10.0g, in thickener, the mass ratio of dextrin and gelatin is 9: 1, then adds anistree 6g, capsicum 70g, wrinkled giant hyssop alcohol extract 3.5g, add water 150ml, mixing and stirring, boils concentrated 13min to thickness and has certain fluidity, obtain the wrinkled giant hyssop compound seasoner described in this patent.

The manufacture craft of wrinkled giant hyssop flavoring, can directly produce high-quality flavoring, and without the need to further processing, operation is simple, and the finished product rich in nutritive value processed, mouthfeel is good, and the holding time is longer.

Claims (1)

1. a manufacture craft for wrinkled giant hyssop flavoring, is characterized in that: said method comprising the steps of:

(1) wrinkled giant hyssop ultramicro grinding, with the food-grade ethanol refluxing extraction 2 ~ 3h of 8 ~ 11 times amount, namely the wrinkled giant hyssop of every 1g uses the ethanol of 3 ~ 5ml, residue after filtration 3 ~ 5 times amount alcohol refluxs extract 1 ~ 2h, filter merging No. 3 extracts, and be concentrated into paste in 35 ~ 45 DEG C of decompression rotary evaporations, in 1 ~ 3 DEG C of preservation, obtain wrinkled giant hyssop alcohol extract;

(2) in another container, add 30 ~ 60g soy sauce, 20 ~ 35g salt, 10 ~ 25g white sugar, garlic juice 65 ~ 90g, water 100 ~ 150ml, make it whole dissolving with slow fire heating;

(3) in the container of step 2, cooking wine 50 ~ 70g is added, the emulsifying agent of 1.0 ~ 3.0g is added after low-grade fever mixing, in emulsifying agent, the mass ratio of mono-stearin and Tween 80 is 0.1 ~ 0.8: 1, and add the thickener of 5.0 ~ 10.0g, in thickener, the mass ratio of dextrin and gelatin is 1 ~ 15: 1, add anistree 5 ~ 6g, capsicum 40 ~ 70g, wrinkled giant hyssop alcohol extract 2.5 ~ 3.5g again, add water 100 ~ 150ml, mixing and stirring, boiling concentrated 10 ~ 13min to thickness has certain fluidity, obtains the wrinkled giant hyssop compound seasoner described in this patent.