CN106072361A - The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus - Google Patents
The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus Download PDFInfo
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- CN106072361A CN106072361A CN201610419030.5A CN201610419030A CN106072361A CN 106072361 A CN106072361 A CN 106072361A CN 201610419030 A CN201610419030 A CN 201610419030A CN 106072361 A CN106072361 A CN 106072361A
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- common vetch
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- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 29
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 28
- 240000000971 garden vetch Species 0.000 title 1
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- 244000105017 Vicia sativa Species 0.000 claims abstract description 52
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- 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 description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
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- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
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- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
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- 238000005406 washing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
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- 235000019789 appetite Nutrition 0.000 abstract 1
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- 229920003266 Leaf® Polymers 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 241000196128 Osmundaceae Species 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
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- 239000001648 tannin Substances 0.000 description 1
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- 201000002498 viral encephalitis Diseases 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The title of the present invention is that the special flavoring agent of Carnis Gallus domesticus cooked by common vetch dish, relates to a kind of flavoring agent, particularly relates to a kind of common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus of seasoning when cooking Carnis Gallus domesticus.It is good to eat that it mainly solves known common vetch dish delicate fragrance, edibility advantages of higher, but owing to its edible phase is short, being only limitted to spring and summer can be searched for food, because being difficult to preserve, then eats the problem less than the Carnis Gallus domesticus cooked with common vetch dish for flavoring agent in other seasons.The dispensing of the present invention is as follows: common vetch vegetable powder: 80 100 grams, corn starch: 10 20 grams, Sal: 5 10 grams, monosodium glutamate: 35 grams, Rhizoma Zingiberis powder: 35 grams, Bulbus Allii powder: 12 grams, Semen phaseoli radiati powder: 35 grams, delicate fragrance or spicy adjuvant: 6 32 grams, constitute the flavoring agent of different taste type.Production cost of the present invention is low, and equipment is simple, abundant raw materials；The present invention has Carnis Gallus domesticus raw meat of dispelling, and increases delicate flavour, promotees appetite, body-building body effect, and the resting period is up to more than 12 months.
Description
Technical field
The present invention relates to a kind of flavoring agent, particularly relate to a kind of common vetch dish special as the common vetch dish culinary art Carnis Gallus domesticus of primary raw material
Use flavoring agent.
Background technology
Common vetch dish is wide also known as ox hair, is Osmundaceae plant, and formal name used at school osmund, is herbaceos perennial, and matter is crisp, delicious few fibre
Dimension, containing protein, organic mineral substance and multivitamin, enjoys the reputation of " pollution-free dish " in the world.The spire nutrition of osmund
Abundant, crumple into Dried Osmund after unhairing.Can eat raw or salted Brassicae siccus processed, have unique perfume, clear and melodious good to eat, food is not minded for a long time.Curling is not
The tender taste of exhibition particularly eats top grade, boiled water leaching scalds, rinse, remove bilgy odour after, can fry, can stir-frying, cold and dressed with sauce, cook soup etc..
Every 100 grams of common vetch dish young stem and leafs contain 2.2 grams of protein, fat 0.19 gram, saccharide 4.3 grams, carotene 1.97 milligrams,
Vitamin B2 0.25 milligram, vitamin C 67 milligrams；Every gram of dry product is containing 31.2 milligrams of potassium, calcium 1.9 milligrams, 7.11 milligrams of phosphorus, ferrum
125 micrograms, manganese 81 microgram, zinc 62 microgram.Additionally, possibly together with compositions such as point leaf soil China fir sterone, ecdysone, tannins.
Common vetch dish has good dietary function, 1. a bactericidal antiphlogistic, antiviral, common vetch dish decoct infected by influenza A type, B-mode,
Third type all shows obvious inhibiting effect, also adenovirus III type, poliovirus II type, epidemic encephalitis type B can be suppressed sick
Poison and herpes simplex virus etc..2. hemostasis, the hemorrhage such as common vetch dish can assist treatment to spit blood, have blood in stool, metrorrhagia, have and necessarily imitate
Really.3. nutrition is healthy and strong, and common vetch dish is nutritious, strengthens the spleen and stomach, profit intestinal, often effect having building body of food.
Owing to common vetch dish consumability period is short, being only limitted to spring and summer can be searched for food, because can not preserve, in other season,
Then eat less than the Carnis Gallus domesticus group food cooked for flavoring agent with common vetch dish, at present, the culinary art Carnis Gallus domesticus also do not made with common vetch dish for raw material
Special flavoring agent.
Summary of the invention
It is an object of the invention to for above-mentioned deficiency, and a kind of technique proposed is simple, without preservative, resting period
Long, cook the special flavoring agent of Carnis Gallus domesticus using common vetch dish as the common vetch dish of primary raw material.
The technical solution of the present invention is: common vetch dish culinary art Carnis Gallus domesticus special flavoring agent dispensing is as follows: common vetch vegetable powder: 80-100
Gram, corn starch: 10-20 gram, Sal: 5-10 gram, monosodium glutamate: 3-5 gram, Rhizoma Zingiberis powder: 3-5 gram, Bulbus Allii powder: 1-2 gram, Semen phaseoli radiati powder: 3-5
Gram, delicate fragrance or spicy adjuvant: 6-32 gram.
Delicate fragrance type common vetch dish culinary art Carnis Gallus domesticus special flavoring agent dispensing is as follows: common vetch vegetable powder: 80-100 gram, corn starch: 10-20
Gram, Sal: 5-10 gram, monosodium glutamate: 3-5 gram, Rhizoma Zingiberis powder: 3-5 gram, Bulbus Allii powder: 1-2 gram, Semen phaseoli radiati powder: 3-5 gram, Radix Glycyrrhizae powder 1-2 gram, fragrant
3-5 gram of leaf powder, mushroom powder 3-5 gram, coconut powder 3-5 gram.
Spicy type common vetch dish culinary art Carnis Gallus domesticus special flavoring agent dispensing is as follows: common vetch vegetable powder: 80-100 gram, corn starch: 10-20
Gram, Sal: 5-10 gram, monosodium glutamate: 3-5 gram, Rhizoma Zingiberis powder: 3-5 gram, Bulbus Allii powder: 1-2 gram, Semen phaseoli radiati powder: 3-5 gram, Fructus Capsici powder 3-5 gram, recklessly
3-5 gram of green pepper powder, Zanthoxyli Bungeani powder 3-5 gram, star aniseed powder 3-5 gram.
Common vetch dish culinary art Carnis Gallus domesticus flavoring agent described in the technical solution of the present invention, its production technology is: 1. by fresh
The common vetch dish base of leaf plucked is cleaned, the mixed solution immersion then made with 1 liter of food stage glacial acetic acid and 5 liters of water 60 seconds, then uses
Pure water cleans three times, and the most every 200 grams load the commercially available stainless steel box of clean 500ml, go out with high-pressure sterilizing pot high steam
1.05 atmospheric pressure of bacterium, 30 minutes, dry 48 hours with electric drying oven with forced convection 100 DEG C after being cooled to room temperature by 121 DEG C, then warp
Miniature high-speed pulverizer is ground into powdery, crosses 100 eye mesh screens, and siftage i.e. makes common vetch vegetable powder；2. by common vetch vegetable powder and commercially available its
He pulverized 200 eye mesh screens with miniature high-speed pulverizer by adjuvant respectively, stirred mixing in blender after the batching weighing under sieve
Mix 15 minutes, mix homogeneously, i.e. make flavoring agent of the present invention.
The production cost of the present invention is low, and equipment is simple, abundant raw material, by the present invention as culinary art Carnis Gallus domesticus seasoning special, tool
Dispel Carnis Gallus domesticus raw meat, increase fresh rendering palatable, appetitive function, and environmental protection, without any preservative, without any side effects,
Resting period was long, up to more than 12 months.Test through physicochemical and microbial index, fineness of grinding (30 hole cm2Residual on sieve
Thing)≤1.2%；Water content≤10%；Total ash≤8%；Acid insoluble ash≤3.5%；Total bacteria count≤0.8 × 104/ gram；Large intestine bar
Bacterium≤43MPN/100 gram, all meets country's flavoring agent index request.
Detailed description of the invention
The common vetch dish base of leaf of fresh harvesting is cleaned, the mixed solution leaching then made with 1 liter of food stage glacial acetic acid and 5 liters of water
Steeping 60 seconds, then clean three times with pure water, the most every 200 grams load the commercially available stainless steel box of clean 500ml, use autoclaving
Pot 1.05 atmospheric pressure of high pressure steam sterilization, 30 minutes, use electric drying oven with forced convection 100 DEG C drying after being cooled to room temperature by 121 DEG C
48 hours, then it is ground into powdery through miniature high-speed pulverizer, cross 100 eye mesh screens, siftage i.e. makes common vetch vegetable powder；
Delicate fragrance type common vetch dish culinary art Carnis Gallus domesticus special flavoring agent dispensing:
Common vetch vegetable powder: 80 grams, corn starch: 10 grams, Sal: 8 grams, monosodium glutamate: 5 grams, Rhizoma Zingiberis powder: 4 grams, Bulbus Allii powder: 2 grams, Semen phaseoli radiati powder: 4
Gram, Radix Glycyrrhizae powder 2 grams, 4 grams of Herba Pelargonii Graveolentis powder, mushroom powder 4 grams, coconut powder 4 grams.
Common vetch vegetable powder and other commercially available adjuvants were pulverized 200 eye mesh screens with miniature high-speed pulverizer respectively, by under sieve
After batching weighing in blender mix and blend 15 minutes, mix homogeneously, i.e. make delicate fragrance type common vetch dish of the present invention culinary art chicken
The special flavoring agent of meat.
Spicy type common vetch dish culinary art Carnis Gallus domesticus special flavoring agent dispensing: common vetch vegetable powder: 90 grams, corn starch: 15 grams, Sal: 8 grams,
Monosodium glutamate: 4 grams, Rhizoma Zingiberis powder: 5 grams, Bulbus Allii powder: 2 grams, Semen phaseoli radiati powder: 5 grams, Fructus Capsici powder 5 grams, Fructus Piperis powder 5 grams, Zanthoxyli Bungeani powder 5 grams, star aniseed powder 5
Gram.
Common vetch vegetable powder and other commercially available adjuvants were pulverized 200 eye mesh screens with miniature high-speed pulverizer respectively, by under sieve
After batching weighing in blender mix and blend 15 minutes, mix homogeneously, i.e. make spicy type common vetch dish of the present invention culinary art chicken
The special flavoring agent of meat.
Claims (4)
1. the special flavoring agent of culinary art Carnis Gallus domesticus made for raw material with common vetch dish, it is characterised in that dispensing is as follows: common vetch vegetable powder: 80-
100 grams, corn starch: 10-20 gram, Sal: 5-10 gram, monosodium glutamate: 3-5 gram, Rhizoma Zingiberis powder: 3-5 gram, Bulbus Allii powder: 1-2 gram, Semen phaseoli radiati powder:
3-5 gram, delicate fragrance or spicy adjuvant: 6-32 gram.
The common vetch dish the most according to claim 1 culinary art special flavoring agent of Carnis Gallus domesticus, it is characterised in that described dispensing is as follows: common vetch dish
Powder: 80-100 gram, corn starch: 10-20 gram, Sal: 5-10 gram, monosodium glutamate: 3-5 gram, Rhizoma Zingiberis powder: 3-5 gram, Bulbus Allii powder: 1-2 gram,
Semen phaseoli radiati powder: 3-5 gram, Radix Glycyrrhizae powder 1-2 gram, 3-5 gram of Herba Pelargonii Graveolentis powder, mushroom powder 3-5 gram, coconut powder 3-5 gram, constitute delicate fragrance type common vetch dish and cook
The special flavoring agent of Carnis Gallus domesticus of preparing food.
The common vetch dish the most according to claim 1 culinary art special flavoring agent of Carnis Gallus domesticus, it is characterised in that described dispensing is as follows: common vetch dish
Powder: 80-100 gram, corn starch: 10-20 gram, Sal: 5-10 gram, monosodium glutamate: 3-5 gram, Rhizoma Zingiberis powder: 3-5 gram, Bulbus Allii powder: 1-2 gram,
Semen phaseoli radiati powder: 3-5 gram, Fructus Capsici powder 3-5 gram, Fructus Piperis powder 3-5 gram, Zanthoxyli Bungeani powder 3-5 gram, star aniseed powder 3-5 gram, constitute spicy type common vetch dish and cook
The special flavoring agent of Carnis Gallus domesticus of preparing food.
The common vetch dish the most according to claim 1 culinary art special flavoring agent of Carnis Gallus domesticus, its production technology is: 1. by the common vetch of fresh harvesting
Dish base of leaf is cleaned, the mixed solution immersion then made with 1 liter of food stage glacial acetic acid and 5 liters of water 60 seconds, then clear with pure water
Washing three times, the most every 200 grams load the commercially available stainless steel box of clean 500ml, with high-pressure sterilizing pot high pressure steam sterilization 1.05
Atmospheric pressure, 30 minutes, dries 48 hours with electric drying oven with forced convection 100 DEG C after being cooled to room temperature by 121 DEG C, then through miniature high-speed
Pulverizer is ground into powdery, crosses 100 eye mesh screens, and siftage i.e. makes common vetch vegetable powder；2. common vetch vegetable powder and other commercially available adjuvants are divided
Do not pulverized 200 eye mesh screens with miniature high-speed pulverizer, will sieve under batching weighing after in blender mix and blend 15 minutes,
Mix homogeneously, i.e. makes the common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus.
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| CN201610419030.5A CN106072361A (en) | 2016-06-13 | 2016-06-13 | The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937735A (en) * | 2017-03-27 | 2017-07-11 | 湖北文理学院 | Purslane culinary art special flavouring of abalone and preparation method thereof |
| CN107006827A (en) * | 2017-03-27 | 2017-08-04 | 湖北文理学院 | Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323198A (en) * | 2014-05-12 | 2015-02-04 | 湖北文理学院 | Special seasoning for cooking fish meat with longstamen onion |
| CN104431915A (en) * | 2014-11-08 | 2015-03-25 | 淮南宜生食品有限公司 | Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof |
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2016
- 2016-06-13 CN CN201610419030.5A patent/CN106072361A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323198A (en) * | 2014-05-12 | 2015-02-04 | 湖北文理学院 | Special seasoning for cooking fish meat with longstamen onion |
| CN104431915A (en) * | 2014-11-08 | 2015-03-25 | 淮南宜生食品有限公司 | Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于新等: "《野菜食用与药用手册》", 30 June 2012, 中国纺织出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937735A (en) * | 2017-03-27 | 2017-07-11 | 湖北文理学院 | Purslane culinary art special flavouring of abalone and preparation method thereof |
| CN107006827A (en) * | 2017-03-27 | 2017-08-04 | 湖北文理学院 | Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof |
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