CN106174374A - A kind of formula of flavouring agent and preparation method thereof - Google Patents
A kind of formula of flavouring agent and preparation method thereof Download PDFInfo
- Publication number
- CN106174374A CN106174374A CN201610487409.XA CN201610487409A CN106174374A CN 106174374 A CN106174374 A CN 106174374A CN 201610487409 A CN201610487409 A CN 201610487409A CN 106174374 A CN106174374 A CN 106174374A
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- Prior art keywords
- infusion
- minutes
- formula
- flavouring agent
- pot
- 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
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 19
- 241000628997 Flos Species 0.000 claims abstract description 10
- 238000001802 infusion Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 235000013372 meat Nutrition 0.000 abstract description 7
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000006872 improvement Effects 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 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
Abstract
A kind of formula of flavouring agent, its formula is: enter angle 30%, Flos Caryophylli 9.2%, Semen Myristicae 9.2%, Radix Angelicae Dahuricae rod 18.4%, Semen Alpiniae Katsumadai 9.2%, Herba Pelargonii Graveolentis 6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5%, Fructus Foeniculi 3%, Fructus Lycii 9.2% and Oleum sesami 1.3%, without preservative and additive in the present invention, human body is safe from harm, it is possible not only to dispel the gas of having a strong smell of meat, may also operate as the effect of natural anticorrosion, make the taste mellow of meat, taste more preferably, and the present invention also has certain health care, after people are edible, human tissue structure tool is had some improvement.
Description
Technical field
The present invention relates to a kind of flavouring agent, formula of a kind of flavouring agent and preparation method thereof.
Background technology
Flavouring agent is requisite a kind of flavoring agent in our daily life, is used to add in other foods for changing
The food composition of kind taste, flavouring agent on the market is the taste that with the addition of some additives to ensure flavouring agent mostly, even
Adding preservative in flavouring agent and extend the shelf lives of flavouring agent, this flavouring agent has certain damage for human body
Evil, producing a kind of preservative free but also having the flavouring agent of anti-corrosion function is necessary for people.
Summary of the invention
For solving an above existing difficult problem, the invention discloses formula of a kind of flavouring agent and preparation method thereof.
A kind of formula of flavouring agent, its formula is: enter angle 30%, Flos Caryophylli 9.2%, Semen Myristicae 9.2%, Radix Angelicae Dahuricae rod 18.4%,
Semen Alpiniae Katsumadai 9.2%, Herba Pelargonii Graveolentis 6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5%, Fructus Foeniculi 3%, Fructus Lycii 9.2% and Oleum sesami 1.3%.
A kind of manufacture method of flavouring agent, described manufacture method comprises the following steps:
A, the appropriate warm water soaking in angle will be entered 30 minutes, then will enter angle and pour into together with warm water and pot carries out getting angry endure
Boiling, the infusion time is 30 minutes；
B, toward pot adds Flos Caryophylli and Semen Myristicae, continue infusion 30 minutes；
C, Semen Alpiniae Katsumadai excellent with the warm water soaking Radix Angelicae Dahuricae and Herba Pelargonii Graveolentis, Radix Angelicae Dahuricae rod, Semen Alpiniae Katsumadai and Herba Pelargonii Graveolentis after then soaking pour pot into
In, cease fire after continuing infusion 30 minutes；
D, until in pot water temperature cooling after, add appropriate Oleum sesami；
E, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Fructus Lycii are put in infusion tank, and add appropriate water, carry out infusion, infusion 15 minutes, so
Rear truce carries out natural cooling；
F, being poured in the infusion tank in step e by the material finally given in step d, the two mixes, and can be prepared by
Flavouring agent.
Beneficial effect: without preservative and additive in the present invention, human body is safe from harm, is possible not only to dispel meat
Have a strong smell gas, it is also possible to play the effect of natural anticorrosion so that more preferably, and the present invention also has one for the taste mellow of meat, taste
Fixed health care, after people are edible, has some improvement to human tissue structure tool.
Detailed description of the invention
In conjunction with the embodiments, the present invention is described in further details.
As shown in the Examples, the formula of a kind of flavouring agent, its formula is: enter angle 30%, Flos Caryophylli 9.2%, Semen Myristicae 9.2%,
Radix Angelicae Dahuricae rod 18.4%, Semen Alpiniae Katsumadai 9.2%, Herba Pelargonii Graveolentis 6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5%, Fructus Foeniculi 3%, Fructus Lycii 9.2% and Oleum sesami 1.3%.A kind of
The manufacture method of flavouring agent, described manufacture method comprises the following steps: a, will enter the appropriate warm water soaking in angle 30 minutes, then will
Enter angle and pour the infusion that carries out getting angry in pot together with warm water into, during infusion, ask to be 30 minutes；B, toward pot adds Flos Caryophylli and Semen Myristicae, continue
Continuous infusion 30 minutes；C, Semen Alpiniae Katsumadai excellent with the warm water soaking Radix Angelicae Dahuricae and Herba Pelargonii Graveolentis, Radix Angelicae Dahuricae rod, Semen Alpiniae Katsumadai and Herba Pelargonii Graveolentis after then soaking fall
Enter in pot, cease fire after continuing infusion 30 minutes；D, until in pot water temperature cooling after, add appropriate Oleum sesami；E, by Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi
Put in infusion tank with Fructus Lycii, and add appropriate water, carry out infusion, infusion 15 minutes, then cease fire and carry out natural cooling；f、
Being poured into by the material finally given in step d in the infusion tank in step e, the two mixes, and can be prepared by flavouring agent.
Embodiment: Flos Caryophylli contains Flos Caryophylli oleic acid, not only has antibacterial, the effect of anthelmintic, also has town through wind dispelling, treatment abdomen
Bitterly, vomitting and neuralgic function, Flos Caryophylli acts not only as medicinal plants, it is also possible to use as edible spice；Semen Myristicae
In containing volatile oil, it is possible to promote gastric secretion and the wriggling of the intestines and stomach, there is appetizing, appetitive effect；Radix Angelicae Dahuricae rod has
There are removing toxic substances of dispeling the wind, dispersing cold for relieving pain, dehumidifying sensible and the function of detumescence and apocenosis；Semen Alpiniae Katsumadai has the effect of appetite-stimulating indigestion-relieving, also has and controls
Treat the most hungry, the effect of chest and abdomen swelling and pain uncomfortable in chest；The Charming fragrance of Herba Pelargonii Graveolentis, the frequency occurred in western-style food and in Chinese meal is the highest, fragrant
The fragrance that leaf is strong can dispel the stink smell of meat so that meat more conforms to the taste of most people, and Herba Pelargonii Graveolentis also has
Natural antisepsis, can extend the resting period of meat, and in addition Herba Pelargonii Graveolentis also has the merit of expelling wind and removing dampness, promoting the circulation of QI to relieve pain
Effect, can help human body to discharge dampness；In Oleum sesami, the necessary trace element of human body such as rich in vitamin E, calcium, ferrum, has sky
So anticorrosion and effect of hyperchromic flavouring；Cortex cinnamomi japonici (Ramulus Cinnamomi) sweet in the mouth, has complement sun, the effect of warming the spleen and stomach；Fructus Lycii has nourishing the liver and kidney, benefit eyeball
Improving eyesight, slow down aging, regulation blood fat and blood glucose and the function of promotion hemopoietic；Fructus Foeniculi has facilitating digestion, leukocyte increasing
Effect.
The ultimate principle of the present invention and principal character and advantages of the present invention, the technology of the industry have more than been shown and described
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both fall within scope of the claimed invention, the claimed scope of invention by appending claims and etc.
Effect thing defines.
Claims (2)
1. the formula of a flavouring agent, it is characterised in that its formula is: enter angle 30%, Flos Caryophylli 9.2%, Semen Myristicae 9.2%, the Radix Angelicae Dahuricae
Rod 18.4%, Semen Alpiniae Katsumadai 9.2%, Herba Pelargonii Graveolentis 6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5%, Fructus Foeniculi 3%, Fructus Lycii 9.2% and Oleum sesami 1.3%.
2. the manufacture method of a flavouring agent, it is characterised in that described manufacture method comprises the following steps:
A, the appropriate warm water soaking in angle will be entered 30 minutes, then will enter angle and pour the infusion that carries out getting angry in pot together with warm water into, and endure
The time of boiling is 30 minutes；
B, toward pot adds Flos Caryophylli and Semen Myristicae, continue infusion 30 minutes；
C, Semen Alpiniae Katsumadai excellent with the warm water soaking Radix Angelicae Dahuricae and Herba Pelargonii Graveolentis, Radix Angelicae Dahuricae rod, Semen Alpiniae Katsumadai and Herba Pelargonii Graveolentis after then soaking are poured in pot, continue
Continuous infusion was ceased fire after 30 minutes；
D, until in pot water temperature cooling after, add appropriate Oleum sesami；
E, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi and Fructus Lycii are put in infusion tank, and add appropriate water, carry out infusion, infusion 15 minutes, then stop
Fire carries out natural cooling；
F, being poured in the infusion tank in step e by the material finally given in step d, the two mixes, and can be prepared by seasoning
Material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610487409.XA CN106174374A (en) | 2016-06-27 | 2016-06-27 | A kind of formula of flavouring agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610487409.XA CN106174374A (en) | 2016-06-27 | 2016-06-27 | A kind of formula of flavouring agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174374A true CN106174374A (en) | 2016-12-07 |
Family
ID=57462163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610487409.XA Pending CN106174374A (en) | 2016-06-27 | 2016-06-27 | A kind of formula of flavouring agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174374A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588612A (en) * | 2018-11-29 | 2019-04-09 | 好想你健康食品股份有限公司 | A kind of freeze-drying spiced peanut and preparation method thereof |
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|---|---|---|---|---|
| JPH06125720A (en) * | 1991-12-20 | 1994-05-10 | Oguraya Yanagimoto:Kk | Production of tsukuda-ni |
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN1291448A (en) * | 1999-10-08 | 2001-04-18 | 李黄河 | Liquid flavouring and its preparing process |
| CN101336728A (en) * | 2008-08-15 | 2009-01-07 | 刘海棠 | Sauce suckling duck and preparation method thereof |
| CN101530223A (en) * | 2009-04-20 | 2009-09-16 | 吴泽崇 | A vacuum curing convenient mutton soup material and preparation method thereof |
| CN101584449A (en) * | 2009-06-19 | 2009-11-25 | 四川白家食品有限公司 | Hotpot noodles soup seasoning, processing technique and application thereof |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN103549342A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production process for instant food made of dried laver vinasse |
| CN103932023A (en) * | 2014-03-22 | 2014-07-23 | 朱义 | Maca senior nutritional supplement food product |
| CN104187533A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Healthcare beef soup flavoring and processing method thereof |
| CN105475951A (en) * | 2015-12-23 | 2016-04-13 | 成都汇安捷伦科技有限公司 | Cold noodle seasoning |
| CN105639251A (en) * | 2014-11-10 | 2016-06-08 | 天津市国至源生物科技有限公司 | Chafing dish seasoning capable of reducing internal heat and nourishing yin |
-
2016
- 2016-06-27 CN CN201610487409.XA patent/CN106174374A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06125720A (en) * | 1991-12-20 | 1994-05-10 | Oguraya Yanagimoto:Kk | Production of tsukuda-ni |
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN1291448A (en) * | 1999-10-08 | 2001-04-18 | 李黄河 | Liquid flavouring and its preparing process |
| CN101336728A (en) * | 2008-08-15 | 2009-01-07 | 刘海棠 | Sauce suckling duck and preparation method thereof |
| CN101530223A (en) * | 2009-04-20 | 2009-09-16 | 吴泽崇 | A vacuum curing convenient mutton soup material and preparation method thereof |
| CN101584449A (en) * | 2009-06-19 | 2009-11-25 | 四川白家食品有限公司 | Hotpot noodles soup seasoning, processing technique and application thereof |
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN103549342A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production process for instant food made of dried laver vinasse |
| CN103932023A (en) * | 2014-03-22 | 2014-07-23 | 朱义 | Maca senior nutritional supplement food product |
| CN104187533A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Healthcare beef soup flavoring and processing method thereof |
| CN105639251A (en) * | 2014-11-10 | 2016-06-08 | 天津市国至源生物科技有限公司 | Chafing dish seasoning capable of reducing internal heat and nourishing yin |
| CN105475951A (en) * | 2015-12-23 | 2016-04-13 | 成都汇安捷伦科技有限公司 | Cold noodle seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588612A (en) * | 2018-11-29 | 2019-04-09 | 好想你健康食品股份有限公司 | A kind of freeze-drying spiced peanut and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |