CN106360602A - Seasoning spice juice - Google Patents

Seasoning spice juice Download PDF

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Publication number
CN106360602A
CN106360602A CN201610746476.9A CN201610746476A CN106360602A CN 106360602 A CN106360602 A CN 106360602A CN 201610746476 A CN201610746476 A CN 201610746476A CN 106360602 A CN106360602 A CN 106360602A
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CN
China
Prior art keywords
parts
fructus
flos
raw material
cortex cinnamomi
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
Application number
CN201610746476.9A
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Chinese (zh)
Inventor
王朱佳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Shannon Barr Food Ingredients Co
Original Assignee
Qingdao Shannon Barr Food Ingredients Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Qingdao Shannon Barr Food Ingredients Co filed Critical Qingdao Shannon Barr Food Ingredients Co
Priority to CN201610746476.9A priority Critical patent/CN106360602A/en
Publication of CN106360602A publication Critical patent/CN106360602A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to the technical field of food and particularly discloses seasoning spice juice. The seasoning spice juice is prepared by mixing the following raw materials of cloves, perilla frutescens, Chinese prickly ash, pepper, star anises, cortex cinnamomi, fresh gingers, garlics, dried tangerine peels, Chinese wolfberry fruits, nutmegs, smoked plums, mints, honeysuckles, mulberries and chrysanthemums according to certain weight ratios, and adding water into the mixture to boil the mixture. The seasoning spice juice is simple in preparation, wide in use, sufficient in raw material sources, low in production costs, beneficial to body health after being eaten for a long term, and suitable for home and enterprise productions.

Description

A kind of flavoring juice
Technical field
The present invention relates to food technology field, particularly to a kind of flavoring juice.
Background technology
In dish-cooking, in order that the taste of dish is more delicious, generally will add some flavoring agent, such as Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, soy sauce etc..Because the species of flavoring agent is relatively more, the size of consumption is also not easy to grasp, and therefore, ordinary people is very Hardly possible makes good to eat dish with various flavoring agent.Especially for average family, various flavoring agent are difficult on deck, Even if flavoring agent has been got all the ready it is also difficult to handle very skillfully, and the continuous quickening with people's rhythm of life, the lance of flavoring agent application Shield is also more and more prominent.
In order to solve this contradiction, people develop except compound flavoring agent, as common SHISANXIANG on market.This Flavoring agent is mainly made up of Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) etc., polished makes powder;There is subject matter in this flavoring agent, Because the restriction of its composition is so as to taste is not abundant;Further, since it is a kind of powdered substance, if duration and degree of heating grasp is bad Easily burn, and form stain in dish, the impact taste of dish and attractive in appearance.
Content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of prepare simple, the flavoring juice of unique flavor.
The present invention is achieved through the following technical solutions: a kind of flavoring juice, is added by the raw material of following parts by weight Decocting cooks into: Flos Caryophylli 8-16 part, Folium Perillae 2-6 part, Pericarpium Zanthoxyli 4-12 part, Fructus Piperiss 3-9 part, Fructus Anisi Stellati 9-15 part, Cortex Cinnamomi 8-16 Part, Rhizoma Zingiberis Recenss 3-9 part, Bulbus Allii 6-12 part, Pericarpium Citri Reticulatae 9-15 part, Fructus Lycii 3-9 part, Semen Myristicae 3-9 part, Fructus Mume 3-9 part, Herba Menthae 2-6 part, Flos Lonicerae 10-20 part, Fructus Mori 9-15 part, Flos Chrysanthemi 6-12 part.
The products material of the present invention selects in addition to the Flos Caryophylli having routine, Pericarpium Zanthoxyli, Fructus Piperiss, Fructus Anisi Stellati etc., also wherein With the addition of the raw material that Pericarpium Citri Reticulatae, Fructus Lycii, Fructus Mume, Herba Menthae, Flos Lonicerae, Fructus Mori, Flos Chrysanthemi etc. possess characteristic taste, for integral product While lifting local flavor index, increase the health care of product.
Its preferred weight proportion is: 12 parts of Flos Caryophylli, 4 parts of Folium Perillae, 8 parts of Pericarpium Zanthoxyli, 6 parts of Fructus Piperiss, 12 parts of Fructus Anisi Stellati, Cortex Cinnamomi 12 parts, 6 parts of Rhizoma Zingiberis Recenss, 9 parts of Bulbus Allii, 12 parts of Pericarpium Citri Reticulatae, 6 parts of Fructus Lycii, 6 parts of Semen Myristicae, 6 parts of Fructus Mume, 4 parts of Herba Menthae, 15 parts of Flos Lonicerae, Mulberry 12 parts of Shen, 9 parts of Flos Chrysanthemi.
Raw material of the present invention add water to cook to water be concentrated into initial half when, add water again and be supplemented to initial level, Continuation big fire is boiled, small fire decocts to initial half, obtains final product product.
Wherein, Fructus Mume has astringing lung-QI and relieving cough, relieving diarrhea with astringents, hemostasis, promotes the production of body fluid, the effect of relieving colic caused by ascaris;Flos Chrysanthemi has heat-clearing and toxic substances removing, The effect of dispelling wind suppressing the hyperactive liver;Flos Lonicerae has the effect of heat-clearing and toxic substances removing;Herba Menthae has dispelling wind-heat, the sharp clearly head, sore-throat relieving, rash, The effect of dispersing the stagnated live-QI to relieve the stagnation of QI;Fructus Lycii has nourishing the liver, nourishing kidney, the effect of lung moistening;Fructus Crataegi has promoting digestion and invigorating the stomach, the effect of scattered stasis.
Present invention preparation is simple, of many uses, sufficient raw, and low production cost is eaten for a long time body health benefits, Suitable family and enterprise produce.
Specific embodiment
Embodiment 1:
Take Flos Caryophylli 8g, Folium Perillae 2g, Pericarpium Zanthoxyli 4g, Fructus Piperiss 3g, Fructus Anisi Stellati 9g, Cortex Cinnamomi 8g, Rhizoma Zingiberis Recenss 3g, Bulbus Allii 6g, Pericarpium Citri Reticulatae 9g, Fructus Lycii 3g, Semen Myristicae 3g, Fructus Mume 3g, Herba Menthae 2g, Flos Lonicerae 10g, Fructus Mori 9g, Flos Chrysanthemi 6g are placed in pot, add and account for its two volumes Water, big fire is boiled, when small fire decocts to initial half, adds water again and is supplemented to initial level, continues that big fire is boiled, small fire Decoct to initial half, each raw material is pulled out, remaining juice is product.
Embodiment 2:
Take Flos Caryophylli 16g, Folium Perillae 6g, Pericarpium Zanthoxyli 12g, Fructus Piperiss 9g, Fructus Anisi Stellati 15g, Cortex Cinnamomi 16g, Rhizoma Zingiberis Recenss 9g, Bulbus Allii 12g, Pericarpium Citri Reticulatae 15g, Fructus Lycii 9g, Semen Myristicae 9g, Fructus Mume 9g, Herba Menthae 6g, Flos Lonicerae 20g, Fructus Mori 15g, Flos Chrysanthemi 12g are placed in pot, and addition accounts for The water of its two volumes, big fire is boiled, when small fire decocts to initial half, adds water again and is supplemented to initial level, continues big Baked wheaten cake is opened, small fire decocts to initial half, each raw material is pulled out, remaining juice is product.
Embodiment 3:
Take Flos Caryophylli 12g, Folium Perillae 4g, Pericarpium Zanthoxyli 8g, Fructus Piperiss 6g, Fructus Anisi Stellati 12g, Cortex Cinnamomi 12g, Rhizoma Zingiberis Recenss 6g, Bulbus Allii 9g, Pericarpium Citri Reticulatae 12g, Fructus Lycii 6g, Semen Myristicae 6g, Fructus Mume 6g, Herba Menthae 4g, Flos Lonicerae 15g, Fructus Mori 12g, Flos Chrysanthemi 9g are placed in pot, add and account for its twice The water of volume, big fire is boiled, when small fire decocts to initial half, adds water again and is supplemented to initial level, continue big fire boiled, Small fire decocts to initial half, each raw material is pulled out, remaining juice is product.

Claims (3)

1. a kind of flavoring juice, it is characterized by, added water to cook by the raw material of following parts by weight and make: Flos Caryophylli 8-16 part, purple Soviet Union 2-6 part, Pericarpium Zanthoxyli 4-12 part, Fructus Piperiss 3-9 part, Fructus Anisi Stellati 9-15 part, Cortex Cinnamomi 8-16 part, Rhizoma Zingiberis Recenss 3-9 part, Bulbus Allii 6-12 part, Pericarpium Citri Reticulatae 9-15 part, Fructus Lycii 3-9 part, Semen Myristicae 3-9 part, Fructus Mume 3-9 part, Herba Menthae 2-6 part, Flos Lonicerae 10-20 part, Fructus Mori 9-15 Part, Flos Chrysanthemi 6-12 part.
2. flavoring juice according to claim 1, it is characterized by, it is made up of the raw material of following parts by weight: Flos Caryophylli 12 Part, 4 parts of Folium Perillae, 8 parts of Pericarpium Zanthoxyli, 6 parts of Fructus Piperiss, 12 parts of Fructus Anisi Stellati, 12 parts of Cortex Cinnamomi, 6 parts of Rhizoma Zingiberis Recenss, 9 parts of Bulbus Allii, 12 parts of Pericarpium Citri Reticulatae, Chinese holly 6 parts of Qi, 6 parts of Semen Myristicae, 6 parts of Fructus Mume, 4 parts of Herba Menthae, 15 parts of Flos Lonicerae, 12 parts of Fructus Mori, 9 parts of Flos Chrysanthemi.
3. flavoring juice according to claim 1 it is characterised in that: described raw material adds water to cook and is concentrated into initially to water Half when, add water again and be supplemented to initial level, continue that big fire is boiled, small fire decocts to initial half, obtain final product product.
CN201610746476.9A 2016-08-30 2016-08-30 Seasoning spice juice Pending CN106360602A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610746476.9A CN106360602A (en) 2016-08-30 2016-08-30 Seasoning spice juice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610746476.9A CN106360602A (en) 2016-08-30 2016-08-30 Seasoning spice juice

Publications (1)

Publication Number Publication Date
CN106360602A true CN106360602A (en) 2017-02-01

Family

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107114749A (en) * 2017-04-11 2017-09-01 任国亮 A kind of seasoning stewed stocks
CN107307381A (en) * 2017-08-10 2017-11-03 安顺市平坝区万佳农产品开发有限公司 A kind of pickling pepper spices
CN107712800A (en) * 2017-10-16 2018-02-23 高州市名洋化工有限公司 A kind of natural flavouring and preparation method thereof
CN107712797A (en) * 2017-09-30 2018-02-23 龚晓芳 A kind of garlic flavor powder and preparation method thereof
CN107736598A (en) * 2017-09-30 2018-02-27 龚晓芳 A kind of preparation method of garlic leaf soup stock
CN109123578A (en) * 2018-09-10 2019-01-04 重庆市中药研究院 A kind of waist panel baste and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107114749A (en) * 2017-04-11 2017-09-01 任国亮 A kind of seasoning stewed stocks
CN107307381A (en) * 2017-08-10 2017-11-03 安顺市平坝区万佳农产品开发有限公司 A kind of pickling pepper spices
CN107712797A (en) * 2017-09-30 2018-02-23 龚晓芳 A kind of garlic flavor powder and preparation method thereof
CN107736598A (en) * 2017-09-30 2018-02-27 龚晓芳 A kind of preparation method of garlic leaf soup stock
CN107712800A (en) * 2017-10-16 2018-02-23 高州市名洋化工有限公司 A kind of natural flavouring and preparation method thereof
CN109123578A (en) * 2018-09-10 2019-01-04 重庆市中药研究院 A kind of waist panel baste and preparation method thereof

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Application publication date: 20170201