CN106307428A - Preparing method for vegetable seasoning - Google Patents
Preparing method for vegetable seasoning Download PDFInfo
- Publication number
- CN106307428A CN106307428A CN201610709691.1A CN201610709691A CN106307428A CN 106307428 A CN106307428 A CN 106307428A CN 201610709691 A CN201610709691 A CN 201610709691A CN 106307428 A CN106307428 A CN 106307428A
- Authority
- CN
- China
- Prior art keywords
- vegetable
- powder
- herba
- fructus
- grind
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 17
- 241000238557 Decapoda Species 0.000 claims abstract description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 235000013355 food flavoring agent Nutrition 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 240000007087 Apium graveolens Species 0.000 abstract description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract description 2
- 235000010591 Appio Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 244000246386 Mentha pulegium Species 0.000 abstract 1
- 235000016257 Mentha pulegium Nutrition 0.000 abstract 1
- 235000004357 Mentha x piperita Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 238000013019 agitation Methods 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000001050 hortel pimenta Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 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
This invention, belonging to the technology of seasoning, specifically relates to a preparing method of seasoning with additives of vegetable powder. The preparing method comprises steps of a, wash the selected carrot, caraway, celery, spring onion, spinach and peppermint, cut them into pieces for further use; b, after vacuum baking, grind the vegetable pieces into vegetable powder for further use; c, grind the pepper, aniseed, ginger, fennel, cassia bark, cardamun and red pepper into powder for further use; d, mix the above two powders, add salt and sodium glutamate into the mixture with even agitation; e, the product can be prepared as dry seasoners and packed directly, or put into granulator for making into seasoning particles, or prepared as liquid seasoner by adding of appropriate shrimp sauce. The method is simple in preparing process, can be prepared into various seasoners and is suitable for cooking dishes, soup, etc.
Description
Technical field
The invention belongs to flavoring agent technical field, be specifically related to the preparation method of a kind of flavoring agent adding vegetable powder.
Background technology
Flavoring agent, refers to increase the color of dish, promotes appetite, be of value to the accesary foods of health.It
Major function be promote vegetable quality, meet the sense organ needs of consumer, thus stimulate appetite, promote health.Along with
Improving constantly of people's living standard, the product color of dish is required more and more higher, while pursuing color, smell and taste, more focuses on by people
Its nutritive value.The emerging flavoring agent of the most various employing different materials constantly occurs commercially.
Summary of the invention
The defect existed in view of prior art, the invention aims to provide a kind of nutritious vegetable flavoring agent
Preparation method.
For achieving the above object, the technical scheme is that
A kind of preparation method of vegetable flavoring agent, it is characterised in that: preparation process is as follows, a, the Radix Dauci Sativae by selecting, Herba Coriandri, celery
After dish, Herba Alii fistulosi, Herba Spinaciae, Herba Menthae are cleaned, dice standby；After b, vegetable block of dicing carry out vacuum drying, grind to form vegetable powder standby
With；C, Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, Fructus Foeniculi, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Capsici grind into powder are standby；D, by above two powder mix, and
In compound, add Sal, sodium glutamate, stir；E, this product can be prepared as siccative flavouring agent, directly pack, it is possible to put
Enter and granulator is made seasoning granules, or add appropriate shrimp paste, be fabricated to liquid flavoring.
The moisture of described flavoring agent is less than 6%.
Preparation technology of the present invention is simple, can be prepared as multiple flavoring agent form, is suitable for dish-cooking, and Baoshang etc. uses.
Detailed description of the invention
Technical scheme is further illustrated below in conjunction with specific embodiment.
A kind of preparation method of vegetable flavoring agent, it is characterised in that: preparation process is as follows, a, the Radix Dauci Sativae by selecting, perfume (or spice)
After dish, Herba Apii graveolentis, Herba Alii fistulosi, Herba Spinaciae, Herba Menthae are cleaned, dice standby；After b, vegetable block of dicing carry out vacuum drying, grind to form Vegetable powder
End is standby；C, Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, Fructus Foeniculi, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Capsici grind into powder are standby；D, above two powder is mixed
Close, and in compound, add Sal, sodium glutamate, stir；E, this product can be prepared as siccative flavouring agent, directly pack,
Also can put in granulator and make seasoning granules, or add appropriate shrimp paste, be fabricated to liquid flavoring.
The moisture of described flavoring agent is less than 6%.
Select flavoring agent preferred embodiment prepared by several employing the method below.
Embodiment 1
A kind of vegetable flavoring agent, it is characterised in that: vegetable constituent 35 parts: 15 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 15 parts, Rhizoma Zingiberis powder 2 parts, 3 parts of Fructus Foeniculi,
Sal 3 parts, Cortex Cinnamomi 1 part, 1 part of Fructus Amomi Rotundus, Paprika 5 parts, mentioned component is according to parts by weight mixed preparing.
Embodiment 2
A kind of vegetable flavoring agent, it is characterised in that: vegetable constituent 50 parts: 20 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 20 parts, Rhizoma Zingiberis powder 5 parts, Fructus Foeniculi 10
Part, Sal 5 parts, Cortex Cinnamomi 5 parts, 5 parts of Fructus Amomi Rotundus, Paprika 10 parts, mentioned component is according to parts by weight mixed preparing.
Embodiment 3
A kind of vegetable flavoring agent, it is characterised in that: vegetable constituent 40 parts: 16 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 17 parts, Rhizoma Zingiberis powder 3 parts, 6 parts of Fructus Foeniculi,
Sal 4 parts, Cortex Cinnamomi 3 parts, 2 parts of Fructus Amomi Rotundus, Paprika 8 parts, mentioned component is according to parts by weight mixed preparing.
Claims (2)
1. the preparation method of a vegetable flavoring agent, it is characterised in that: preparation process is as follows, a, by select Radix Dauci Sativae, Herba Coriandri,
After Herba Apii graveolentis, Herba Alii fistulosi, Herba Spinaciae, Herba Menthae are cleaned, dice standby；After b, vegetable block of dicing carry out vacuum drying, grind to form vegetable powder
Standby；C, Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, Fructus Foeniculi, Cortex Cinnamomi, Fructus Amomi Rotundus, Fructus Capsici grind into powder are standby；D, by above two powder mix,
And in compound, add Sal, sodium glutamate, stir；E, e, this product can be prepared as siccative flavouring agent, directly pack, also
Can put in granulator and make seasoning granules, or add appropriate shrimp paste, be fabricated to liquid flavoring.
The preparation method of a kind of vegetable flavoring agent the most according to claim 1, it is characterised in that: the water of described flavoring agent
Divide content less than 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709691.1A CN106307428A (en) | 2016-08-24 | 2016-08-24 | Preparing method for vegetable seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709691.1A CN106307428A (en) | 2016-08-24 | 2016-08-24 | Preparing method for vegetable seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307428A true CN106307428A (en) | 2017-01-11 |
Family
ID=57742091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610709691.1A Pending CN106307428A (en) | 2016-08-24 | 2016-08-24 | Preparing method for vegetable seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307428A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373485A (en) * | 2017-07-14 | 2017-11-24 | 云南宏绿辣素有限公司 | A kind of pungent fruit vegetable powder and preparation method thereof |
| CN107927697A (en) * | 2017-11-28 | 2018-04-20 | 泰州顶润食品有限公司 | A kind of vegetables mixed powder and preparation method thereof |
-
2016
- 2016-08-24 CN CN201610709691.1A patent/CN106307428A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373485A (en) * | 2017-07-14 | 2017-11-24 | 云南宏绿辣素有限公司 | A kind of pungent fruit vegetable powder and preparation method thereof |
| CN107927697A (en) * | 2017-11-28 | 2018-04-20 | 泰州顶润食品有限公司 | A kind of vegetables mixed powder and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |
|
| WD01 | Invention patent application deemed withdrawn after publication |