CN106360602A - Seasoning spice juice - Google Patents
Seasoning spice juice Download PDFInfo
- 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
- Authority
- 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
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 235000013599 spices Nutrition 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000628997 Flos Species 0.000 claims description 26
- 239000000047 product Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000008708 Morus alba Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000245240 Lonicera Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 241001072983 Mentha Species 0.000 abstract 1
- 235000014435 Mentha Nutrition 0.000 abstract 1
- 241000218231 Moraceae Species 0.000 abstract 1
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 235000004348 Perilla frutescens 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
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000014569 mints Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000013355 food flavoring agent Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000244186 Ascaris Species 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 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
- Non-Alcoholic Beverages (AREA)
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
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.
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
ID=57902968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610746476.9A Pending CN106360602A (en) | 2016-08-30 | 2016-08-30 | Seasoning spice juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360602A (en) |
Cited By (6)
| 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 |
-
2016
- 2016-08-30 CN CN201610746476.9A patent/CN106360602A/en active Pending
Cited By (6)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |