CN106539054A - A kind of spicy five spice powder and preparation method thereof - Google Patents
A kind of spicy five spice powder and preparation method thereof Download PDFInfo
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- CN106539054A CN106539054A CN201610938768.2A CN201610938768A CN106539054A CN 106539054 A CN106539054 A CN 106539054A CN 201610938768 A CN201610938768 A CN 201610938768A CN 106539054 A CN106539054 A CN 106539054A
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- 239000000843 powder Substances 0.000 title claims abstract description 70
- 235000013599 spices Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 26
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 26
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 26
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 26
- 241000628997 Flos Species 0.000 claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 claims abstract description 26
- 241000749669 Eutrema yunnanense Species 0.000 claims abstract description 23
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 9
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 208000024891 symptom Diseases 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 11
- 244000111489 Gardenia augusta Species 0.000 description 7
- 235000018958 Gardenia augusta Nutrition 0.000 description 7
- 241000208308 Coriandrum Species 0.000 description 6
- 235000002787 Coriandrum sativum Nutrition 0.000 description 6
- 206010010774 Constipation Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 206010013954 Dysphoria Diseases 0.000 description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 description 2
- 206010038743 Restlessness Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
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Classifications
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- 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
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Abstract
The present invention provides a kind of spicy five spice powder and preparation method thereof, belongs to spice preparing technical field.The spicy five spice powder is mainly mixed by following weight proportion after crushed by following siccative：40 50 parts of capsicum annum fasciculatum, 15 25 parts of Pericarpium Zanthoxyli, 20 25 parts of Rhizoma Alpiniae Officinarum, 20 25 parts of Bulbus Allii, 12 parts of Rhizoma Gastrodiae, 13 parts of Folium Nelumbinis, 25 parts of Fructus Tsaoko, 25 parts of Fructus Mume, 36 parts of Herba lysimachiae capillipedis, 6 12 parts of coriander seed, 48 parts of Fructus Foeniculi, 36 parts of sweet ancient name for Chinese cabbage, 36 parts of Flos Chrysanthemi, 25 parts of Fructus Momordicae, 25 parts of ， Eutrema yunnanenses, 25 parts of Cortex Acanthopanciss, 13 parts of Fructus Gardeniae.The spicy five spice powder be used to stewing meat or cure foods it is tasty after, not only taste is spicy, the full exquisiteness of flavour, and edible relief people's aftertaste, will not cause the uncomfortable symptom such as get angry.
Description
【Technical field】
The present invention relates to technical field of Chinese medicines, and in particular to a kind of spicy five spice powder and preparation method thereof.
【Background technology】
Five spice powder is different because of dispensing, has various different tastes and a different titles, such as spicy powder, fresh peppery powder etc., is family
Culinary art, indispensable flavouring agent of going with rice or bread.Its basis is ground Pericarpium Zanthoxyli, Cortex Cinnamomi, anise, Flos Caryophylli, Fructus Foeniculi XIANGZI, is had
A little formula also have Rhizoma Zingiberiss, Fructus Amomi Rotunduss, Radix Glycyrrhizae, Fructus Piperiss, Pericarpium Citri Reticulatae etc..It is mainly used in stewing meat or poultry dishes, or adds
The flavour enhancing in thick gravy, or mix filling.With growth in the living standard so that people propose higher and higher wanting to food seasoning
Ask.Traditional five spice powder is less due to the composition for containing, and configuration proportion is not appropriate enough, increases using the rear tax to dish is fragrant
Taste, except the different less effective of raw meat solution, the pepperyyer spicy five spice powder of taste is often relatively dry pepperyyer, it is edible after be easy to cause and get angry, break
The equilibrium between yin and yang of the internal organs of bad body, makes human body dysphoria, or causes the diseases such as diarrhoea, constipation, it is impossible to meet the demand of people,
Need further perfect.
【The content of the invention】
The present invention goal of the invention be：A kind of spicy five spice powder and preparation method thereof is provided, the spicy five spice powder is used for
Stew meat or cure foods it is tasty after, not only taste is spicy, the full exquisiteness of flavour, and edible relief people's aftertaste, will not cause
The uncomfortable symptom such as diarrhoea, constipation.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
40-50 parts, Pericarpium Zanthoxyli 15-25 parts, Rhizoma Alpiniae Officinarum 20-25 parts, Bulbus Allii 20-25 parts, Rhizoma Gastrodiae 1-2 parts, Folium Nelumbinis 1-3 parts, Fructus Tsaoko 2-5 parts, crow
Prunus mume (sieb.) sieb.et zucc. 2-5 parts, Herba lysimachiae capillipedis 3-6 parts, coriander seed 6-12 parts, Fructus Foeniculi 4-8 parts, sweet ancient name for Chinese cabbage 3-6 parts, Flos Chrysanthemi 3-6 parts, Fructus Momordicae 2-5 parts, mountain
Yu dish 2-5 parts, Cortex Acanthopanciss 2-5 parts, Fructus Gardeniae 1-3 parts.
Preferably, the spicy five spice powder is mainly mixed by following weight proportion after crushed by following siccative：
Capsicum annum fasciculatum 42-48 parts, Pericarpium Zanthoxyli 16-24 parts, Rhizoma Alpiniae Officinarum 21-24 parts, Bulbus Allii 21-24 parts, Rhizoma Gastrodiae 1-2 parts, Folium Nelumbinis 1-3 parts, Fructus Tsaoko 3-4
Part, Fructus Mume 3-4 parts, Herba lysimachiae capillipedis 4-5 parts, coriander seed 7-10 parts, Fructus Foeniculi 5-7 parts, sweet ancient name for Chinese cabbage 4-5 parts, Flos Chrysanthemi 4-5 parts, Fructus Momordicae 3-4
Part ， Eutrema yunnanense 3-4 parts, Cortex Acanthopanciss 3-4 parts, Fructus Gardeniae 2-3 parts.
Preferably, the spicy five spice powder is mainly mixed by following weight proportion after crushed by following siccative：
45 parts of capsicum annum fasciculatum, 20 parts of Pericarpium Zanthoxyli, 22 parts of Rhizoma Alpiniae Officinarum, 23 parts of Bulbus Allii, 1 part of Rhizoma Gastrodiae, 2 parts of Folium Nelumbinis, 3 parts of Fructus Tsaoko, 4 parts of Fructus Mume, Herba lysimachiae capillipedis 4
Part, 8 parts of coriander seed, 6 parts of Fructus Foeniculi, 5 parts of sweet ancient name for Chinese cabbage, 4 parts of Flos Chrysanthemi, 4 parts of Fructus Momordicae, 3 parts of ， Eutrema yunnanenses, 3 parts of Cortex Acanthopanciss, 2 parts of Fructus Gardeniae.
Preferably, the spicy five spice powder is mainly mixed by following weight proportion after crushed by following siccative：
48 parts of capsicum annum fasciculatum, 18 parts of Pericarpium Zanthoxyli, 23 parts of Rhizoma Alpiniae Officinarum, 23 parts of Bulbus Allii, 2 parts of Rhizoma Gastrodiae, 3 parts of Folium Nelumbinis, 4 parts of Fructus Tsaoko, 3 parts of Fructus Mume, Herba lysimachiae capillipedis 5
Part, 9 parts of coriander seed, 7 parts of Fructus Foeniculi, 4 parts of sweet ancient name for Chinese cabbage, 5 parts of Flos Chrysanthemi, 3 parts of Fructus Momordicae, 4 parts of ， Eutrema yunnanenses, 4 parts of Cortex Acanthopanciss, 1 part of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 150-200 mesh sieves was then crushed to respectively, by weight
Proportioning weighs all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
In sum, as a result of above-mentioned technical proposal, the invention has the beneficial effects as follows：
1st, the various spice in the present invention have different flavor attributes, and capsicum annum fasciculatum, Pericarpium Zanthoxyli provide the compositions such as pungent element；Grass
Really, sweet ancient name for Chinese cabbage provides pungent fragrance；Fructus Foeniculi, Herba lysimachiae capillipedis, Folium Nelumbinis, coriander seed, Flos Chrysanthemi provide fragrant；Rhizoma Alpiniae Officinarum, Bulbus Allii, Eutrema yunnanenses are used
While sterilizing and remove abnormal flavour, Fructus Momordicae, Fructus Mume are used for the aftertaste for giving sweetness, make flavour mellow；Fructus Gardeniae is used for
Toning, various tastes cooperate according to certain ratio so that the spicy five spice powder is used to stew meat or cure foods are tasty
Afterwards, not only taste is spicy, the full exquisiteness of flavour, attractive color, and edible relief people's aftertaste.Various spice in the present invention also have
There are different health-care effecies, due to capsicum annum fasciculatum, Pericarpium Zanthoxyli, sweet ancient name for Chinese cabbage, Fructus Tsaoko, Rhizoma Alpiniae Officinarum, Bulbus Allii, Fructus Foeniculi, coriander seed are pungent-warm class
Spice, it is edible after can cause more serious yin and yang imbalance for the people of damp-heat constitution, allow people's dysphoria.Therefore it is clear by addition
The Fructus Momordicae of hot lung moistening, the Flos Chrysanthemi and Folium Nelumbinis of heat-clearing and toxic substances removing, the Fructus Gardeniae of purging intense heat relieving restlessness；Promote Fructus Mume, the suppressing the hyperactive liver breath of enterogastric peristalsis
The Rhizoma Gastrodiae of wind forms that YANG invigorating is not overheated being reconciled, and YIN nourishing is only trembled with fear, the purpose of two-ways regulation, make it is edible after will not cause
The discomfort of body.In addition, though some Chinese medicine ingredients used in the five spice powder, but composition used to be taste light or fragrant
Fragrant raw material, will not bring the flavour of a drug for making it difficult for people to receive.
2nd, preparation method of the invention is simple, easy to operate, easy to utilize.
【Specific embodiment】
In order to more clearly express the present invention, below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
40 parts, 15 parts of Pericarpium Zanthoxyli, 20 parts of Rhizoma Alpiniae Officinarum, 20 parts of Bulbus Allii, 1 part of Rhizoma Gastrodiae, 1 part of Folium Nelumbinis, 2 parts of Fructus Tsaoko, 2 parts of Fructus Mume, 3 parts of Herba lysimachiae capillipedis, coriander
6 parts of seed, 4 parts of Fructus Foeniculi, 3 parts of sweet ancient name for Chinese cabbage, 3 parts of Flos Chrysanthemi, 2 parts of Fructus Momordicae, 2 parts of ， Eutrema yunnanenses, 2 parts of Cortex Acanthopanciss, 1 part of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 150 mesh sieves was then crushed to respectively, by weight ratio
Weigh all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
Embodiment 2
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
42 parts, 16 parts of Pericarpium Zanthoxyli, 21 parts of Rhizoma Alpiniae Officinarum, 21 parts of Bulbus Allii, 1 part of Rhizoma Gastrodiae, 1 part of Folium Nelumbinis, 3 parts of Fructus Tsaoko, 3 parts of Fructus Mume, 4 parts of Herba lysimachiae capillipedis, coriander
7 parts of seed, 5 parts of Fructus Foeniculi, 4 parts of sweet ancient name for Chinese cabbage, 4 parts of Flos Chrysanthemi, 3 parts of Fructus Momordicae, 3 parts of ， Eutrema yunnanenses, 3 parts of Cortex Acanthopanciss, 2 parts of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 200 mesh sieves was then crushed to respectively, by weight ratio
Weigh all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
Embodiment 3
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
48 parts, 18 parts of Pericarpium Zanthoxyli, 23 parts of Rhizoma Alpiniae Officinarum, 23 parts of Bulbus Allii, 2 parts of Rhizoma Gastrodiae, 3 parts of Folium Nelumbinis, 4 parts of Fructus Tsaoko, 3 parts of Fructus Mume, 5 parts of Herba lysimachiae capillipedis, coriander
9 parts of seed, 7 parts of Fructus Foeniculi, 4 parts of sweet ancient name for Chinese cabbage, 5 parts of Flos Chrysanthemi, 3 parts of Fructus Momordicae, 4 parts of ， Eutrema yunnanenses, 4 parts of Cortex Acanthopanciss, 1 part of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 150 mesh sieves was then crushed to respectively, by weight ratio
Weigh all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
Embodiment 4
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
45 parts, 20 parts of Pericarpium Zanthoxyli, 22 parts of Rhizoma Alpiniae Officinarum, 23 parts of Bulbus Allii, 1 part of Rhizoma Gastrodiae, 2 parts of Folium Nelumbinis, 3 parts of Fructus Tsaoko, 4 parts of Fructus Mume, 4 parts of Herba lysimachiae capillipedis, coriander
8 parts of seed, 6 parts of Fructus Foeniculi, 5 parts of sweet ancient name for Chinese cabbage, 4 parts of Flos Chrysanthemi, 4 parts of Fructus Momordicae, 3 parts of ， Eutrema yunnanenses, 3 parts of Cortex Acanthopanciss, 2 parts of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 200 mesh sieves was then crushed to respectively, by weight ratio
Weigh all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
Embodiment 5
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
50 parts, 25 parts of Pericarpium Zanthoxyli, 25 parts of Rhizoma Alpiniae Officinarum, 25 parts of Bulbus Allii, 2 parts of Rhizoma Gastrodiae, 3 parts of Folium Nelumbinis, 5 parts of Fructus Tsaoko, 5 parts of Fructus Mume, 6 parts of Herba lysimachiae capillipedis, coriander
12 parts of seed, 8 parts of Fructus Foeniculi, 6 parts of sweet ancient name for Chinese cabbage, 6 parts of Flos Chrysanthemi, 5 parts of Fructus Momordicae, 5 parts of ， Eutrema yunnanenses, 5 parts of Cortex Acanthopanciss, 3 parts of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 150 mesh sieves was then crushed to respectively, by weight ratio
Weigh all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
Embodiment 6
A kind of spicy five spice powder, is mainly mixed by following weight proportion after crushed by following siccative：Capsicum annum fasciculatum
48 parts, 24 parts of Pericarpium Zanthoxyli, 24 parts of Rhizoma Alpiniae Officinarum, 24 parts of Bulbus Allii, 2 parts of Rhizoma Gastrodiae, 3 parts of Folium Nelumbinis, 4 parts of Fructus Tsaoko, 4 parts of Fructus Mume, 5 parts of Herba lysimachiae capillipedis, coriander
10 parts of seed, 7 parts of Fructus Foeniculi, 5 parts of sweet ancient name for Chinese cabbage, 5 parts of Flos Chrysanthemi, 4 parts of Fructus Momordicae, 4 parts of ， Eutrema yunnanenses, 4 parts of Cortex Acanthopanciss, 2 parts of Fructus Gardeniae.
The preparation method of above-mentioned spicy five spice powder, comprises the following steps：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum,
Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi, sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Cape jasmine
Son；All raw materials are respectively dried to water content less than 5%, the fine powder of 150-200 mesh sieves was then crushed to respectively, by weight
Proportioning weighs all powders, by all powders in batch mixer mix homogeneously, obtain final product the spicy five spice powder.
Embodiment 1-6 by the spicy five spice powder obtained by said method be used to stewing meat or cure foods it is tasty after,
Not only taste is spicy, the full exquisiteness of flavour, attractive color, and edible relief people's aftertaste.Various spice in the present invention also have
Different health-care effecies, due to capsicum annum fasciculatum, Pericarpium Zanthoxyli, sweet ancient name for Chinese cabbage, Fructus Tsaoko, Rhizoma Alpiniae Officinarum, Bulbus Allii, Fructus Foeniculi, it is fragrant that coriander seed is pungent-warm class
Material, it is edible after can cause more serious yin and yang imbalance for the people of damp-heat constitution, allow people's dysphoria.Therefore by adding heat clearing away
The Fructus Momordicae of lung moistening, the Flos Chrysanthemi and Folium Nelumbinis of heat-clearing and toxic substances removing, the Fructus Gardeniae of purging intense heat relieving restlessness；Promote Fructus Mume, the suppressing the hyperactive liver to relieve the wind syndrome of enterogastric peristalsis
Rhizoma Gastrodiae being reconciled, form that YANG invigorating is not overheated, YIN nourishing is only trembled with fear, the purpose of two-ways regulation, make it is edible after will not cause body
The discomfort of body.Jing after 200 person-times are edible, more than 95% people thinks spicy delicious, extremely whets the appetite, it is edible after do not cause on
The untoward reaction such as fire, diarrhoea, constipation, compare the hot flavorings on market, and health-care effect is very good.
Described above is the detailed description for preferably possible embodiments of the invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the covered the scope of the claims of the present invention.
Claims (5)
1. a kind of spicy five spice powder, it is characterised in that mainly by following siccative after crushed by following weight proportion mixing system
Into：Capsicum annum fasciculatum 40-50 parts, Pericarpium Zanthoxyli 15-25 parts, Rhizoma Alpiniae Officinarum 20-25 parts, Bulbus Allii 20-25 parts, Rhizoma Gastrodiae 1-2 parts, Folium Nelumbinis 1-3 parts, Fructus Tsaoko
2-5 parts, Fructus Mume 2-5 parts, Herba lysimachiae capillipedis 3-6 parts, coriander seed 6-12 parts, Fructus Foeniculi 4-8 parts, sweet ancient name for Chinese cabbage 3-6 parts, Flos Chrysanthemi 3-6 parts, Fructus Momordicae
2-5 part ， Eutrema yunnanense 2-5 parts, Cortex Acanthopanciss 2-5 parts, Fructus Gardeniae 1-3 parts.
2. spicy five spice powder according to claim 1, it is characterised in that mainly by following siccative after crushed by as follows
Weight proportion is mixed：Capsicum annum fasciculatum 42-48 parts, Pericarpium Zanthoxyli 16-24 parts, Rhizoma Alpiniae Officinarum 21-24 parts, Bulbus Allii 21-24 parts, Rhizoma Gastrodiae 1-2 parts,
Folium Nelumbinis 1-3 parts, Fructus Tsaoko 3-4 parts, Fructus Mume 3-4 parts, Herba lysimachiae capillipedis 4-5 parts, coriander seed 7-10 parts, Fructus Foeniculi 5-7 parts, sweet ancient name for Chinese cabbage 4-5 parts, chrysanthemum
Flower 4-5 parts, Fructus Momordicae 3-4 part ， Eutrema yunnanense 3-4 parts, Cortex Acanthopanciss 3-4 parts, Fructus Gardeniae 2-3 parts.
3. spicy five spice powder according to claim 1, it is characterised in that mainly by following siccative after crushed by as follows
Weight proportion is mixed：45 parts of capsicum annum fasciculatum, 20 parts of Pericarpium Zanthoxyli, 22 parts of Rhizoma Alpiniae Officinarum, 23 parts of Bulbus Allii, 1 part of Rhizoma Gastrodiae, 2 parts of Folium Nelumbinis, Fructus Tsaoko 3
Part, 4 parts of Fructus Mume, 4 parts of Herba lysimachiae capillipedis, 8 parts of coriander seed, 6 parts of Fructus Foeniculi, 5 parts of sweet ancient name for Chinese cabbage, 4 parts of Flos Chrysanthemi, 4 parts of Fructus Momordicae, 3 parts of ， Eutrema yunnanenses, five
3 parts of Cortex Acanthopanacis Radicis, 2 parts of Fructus Gardeniae.
4. spicy five spice powder according to claim 1, it is characterised in that mainly by following siccative after crushed by as follows
Weight proportion is mixed：48 parts of capsicum annum fasciculatum, 18 parts of Pericarpium Zanthoxyli, 23 parts of Rhizoma Alpiniae Officinarum, 23 parts of Bulbus Allii, 2 parts of Rhizoma Gastrodiae, 3 parts of Folium Nelumbinis, Fructus Tsaoko 4
Part, 3 parts of Fructus Mume, 5 parts of Herba lysimachiae capillipedis, 9 parts of coriander seed, 7 parts of Fructus Foeniculi, 4 parts of sweet ancient name for Chinese cabbage, 5 parts of Flos Chrysanthemi, 3 parts of Fructus Momordicae, 4 parts of ， Eutrema yunnanenses, five
4 parts of Cortex Acanthopanacis Radicis, 1 part of Fructus Gardeniae.
5. the preparation method of the spicy five spice powder according to any one of claim 1-4, it is characterised in that including following step
Suddenly：Weigh following siccative, capsicum annum fasciculatum, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Bulbus Allii, Rhizoma Gastrodiae, Folium Nelumbinis, Fructus Tsaoko, Fructus Mume, Herba lysimachiae capillipedis, coriander seed, Fructus Foeniculi,
Sweet ancient name for Chinese cabbage, Flos Chrysanthemi, Fructus Momordicae ， Eutrema yunnanenses, Cortex Acanthopanciss, Fructus Gardeniae；All raw materials are respectively dried to water content and are less than 5%, Ran Houfen
The fine powder of 150-200 mesh sieves was not crushed to, all powders were weighed by weight ratio, all powders were mixed in batch mixer
It is even, obtain final product the spicy five spice powder.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
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2016
- 2016-10-31 CN CN201610938768.2A patent/CN106539054A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
Non-Patent Citations (1)
| Title |
|---|
| 郭玲格: "《家庭烹饪窍门》", 31 October 2005 * |
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