CN106560091A - Edible condiment containing Kacmpferia galangal - Google Patents
Edible condiment containing Kacmpferia galangal Download PDFInfo
- Publication number
- CN106560091A CN106560091A CN201510626037.XA CN201510626037A CN106560091A CN 106560091 A CN106560091 A CN 106560091A CN 201510626037 A CN201510626037 A CN 201510626037A CN 106560091 A CN106560091 A CN 106560091A
- Authority
- CN
- China
- Prior art keywords
- parts
- galangal
- kacmpferia
- edible
- raw materials
- 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
- 244000062241 Kaempferia galanga Species 0.000 title claims abstract description 14
- 235000013421 Kaempferia galanga Nutrition 0.000 title claims abstract description 14
- 235000013409 condiments Nutrition 0.000 title abstract 7
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims description 20
- 241000234314 Zingiber Species 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000004347 Perilla Nutrition 0.000 abstract 2
- 244000124853 Perilla frutescens Species 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil 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
- Seasonings (AREA)
Abstract
The invention provides an edible condiment containing Kacmpferia galangal. The edible condiment is prepared from the following raw materials by weight: 5 to 7 parts of powder of Kacmpferia galangal, 0.5 to 1 part of licorice root, 1 to 2 parts of anise, 2 to 3 parts of perilla leaf, 1 to 2 parts of Chinese prickly ash and 0.5 to 1 part of villous amomum fruit. A making method for the edible condiment containing Kacmpferia galangal comprises the following steps: 1, drying all the raw materials in a shady and cool place; 2, mechanically and manually grinding the dried raw materials into powders with particle size of 50 meshes; and 3, mixing the powders according to the above-mentioned weight parts and carrying out hermetic packaging immediately so as to obtain the finished edible condiment. The edible condiment provided by the invention uses the powder of Kacmpferia galangal and perilla leaf as main materials and a plurality of botanical raw materials as accessory materials, so the prepared edible condiment has rich aroma, good taste and a strong seasoning function, can endure high-temperature cooking in usage, and is capable of removing fishy or mutton smell and peculiar smell of a variety of food materials, improving the delicate flavor of the food materials and help digestion.
Description
Technical field
The present invention relates to edible flavouring technical field, and in particular to a kind of edible flavouring spice containing husky ginger, for cooking dish,
Develop the cooking method such as pickles and modulating fillings, it is also possible to used in various soup and its play other seasonings and act on.
Background technology
Flavoring agent, referring to increase the color of dish, promote appetite, be conducive to the accesary foods of health.Mainly
Function is to promote vegetable quality, meets consumer and obtains sense organ needs, so as to stimulate appetite, promotes health.In broad terms,
Flavoring agent includes savory agent, acidic flavoring agent, sweeting agent, tasty agentss and pungent pastil etc..Spice is the seed of plant, fruit, flower
Piece, bark and root, diet, cook and food processing in it is wide variety of, for improve food taste and with deodorization,
Except greasy, flavouring of having a strong smell, solve, increase the product of the effect such as fresh.
The content of the invention
It is an object of the invention to provide a kind of component is relatively simple, the edible flavouring containing husky ginger that safety and Health, flavor effect are good
Spice.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of edible flavouring spice containing husky ginger, by following heavy
The raw material of amount part is made：Galangal powder 5-7 part, Radix Glycyrrhizae 0.5-1 parts, anistree 1-2 parts, Folium Perillae 2-3 parts, Pericarpium Zanthoxyli 1-2 parts,
Fructus Amomi 0.5-1 parts.
Further, it is made up of following optimum raw material：6 parts of galangal powder, 0.7 part of Radix Glycyrrhizae are anistree 1.5 parts, Folium Perillae
2.4 parts of leaf, 1.6 parts of Pericarpium Zanthoxyli, 0.8 part of Fructus Amomi.
Further, raw material is the dry feedstock that Jing dries in the shade.
Husky ginger, the generally husky ginger described in us, are the rhizome parts of zingiberaceous plant husky ginger, more common in south, are used to more
Do spice, such as five spices, it is also possible to for allocating thick gravy.Contain plant volatile oil in husky ginger, there is expelling cold and dampness,
Can also appetite-stimulating indigestion-relieving.
Edible flavouring spice of the present invention with galangal powder and Folium Perillae as major ingredient, other various plants raw materials of arranging in pairs or groups so that make
Spice aromatic flavor, in good taste, seasoning function it is strong, during use, resistant against high temperatures are cooked, and can effectively remove all kinds of food materials
Smell, abnormal flavour, increase its delicate flavour, and can be aid digestion.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1, is most highly preferred embodiment of the invention：
Edible flavouring spice of the present invention containing husky ginger, is made up of the raw material of following optimum weight portion：6 parts of galangal powder, Radix Glycyrrhizae 0.7
Part, anistree 1.5 parts, 2.4 parts of Folium Perillae, 1.6 parts of Pericarpium Zanthoxyli, 0.8 part of Fructus Amomi.
The manufacture method of above-mentioned edible flavouring spice is：1. each raw material is dried in the shade in the cool；2. the raw material after drying in the shade is used respectively
The powder of machine or hand lapping into 50 mesh；3. each powder is mixed airtight package, as finished product immediately.
Embodiment 2：.
Edible flavouring spice of the present invention containing husky ginger, is prepared by the raw materials in：5 parts of galangal powder, 1 part of Radix Glycyrrhizae, eight
1 part of angle, 3 parts of Folium Perillae, 1 part of Pericarpium Zanthoxyli, 0.5 part of Fructus Amomi.
The manufacture method of above-mentioned edible flavouring spice is：1. each raw material is dried in the shade in the cool；2. the raw material after drying in the shade is used respectively
The powder of machine or hand lapping into 50 mesh；3. each powder is mixed airtight package, as finished product immediately.
Embodiment 3：
Edible flavouring spice of the present invention containing husky ginger, is prepared by the raw materials in：7 parts of galangal powder, 0.5 part of Radix Glycyrrhizae,
It is anistree 2 parts, 2 parts of Folium Perillae, 2 parts of Pericarpium Zanthoxyli, 1 part of Fructus Amomi.
The manufacture method of above-mentioned edible flavouring spice is：1. each raw material is dried in the shade in the cool；2. the raw material after drying in the shade is used respectively
The powder of machine or hand lapping into 50 mesh；3. each powder is mixed airtight package, as finished product immediately.
In sum, with galangal powder and Folium Perillae as major ingredient, other various plants raw materials of arranging in pairs or groups make edible flavouring spice of the present invention
The spice aromatic flavor that must make, in good taste, seasoning function are strong, and during use, resistant against high temperatures are cooked, and effectively can be removed
The smell of all kinds of food materials, abnormal flavour, increase its delicate flavour, and can be aid digestion.
Claims (3)
1. a kind of edible flavouring spice containing husky ginger, it is characterised in that be prepared by the raw materials in：Galangal powder 5-7 part,
Radix Glycyrrhizae 0.5-1 parts, anistree 1-2 parts, Folium Perillae 2-3 parts, Pericarpium Zanthoxyli 1-2 parts, Fructus Amomi 0.5-1 parts.
2. the edible flavouring spice of husky ginger is contained as claimed in claim 1, it is characterised in that by following optimum raw material system
Into：6 parts of galangal powder, 0.7 part of Radix Glycyrrhizae are anistree 1.5 parts, 2.4 parts of Folium Perillae, 1.6 parts of Pericarpium Zanthoxyli, 0.8 part of Fructus Amomi.
3. the edible flavouring spice of husky ginger is contained as claimed in claim 1, it is characterised in that：Raw material is the dry original that Jing dries in the shade
Material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626037.XA CN106560091A (en) | 2015-09-28 | 2015-09-28 | Edible condiment containing Kacmpferia galangal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626037.XA CN106560091A (en) | 2015-09-28 | 2015-09-28 | Edible condiment containing Kacmpferia galangal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106560091A true CN106560091A (en) | 2017-04-12 |
Family
ID=58485098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510626037.XA Pending CN106560091A (en) | 2015-09-28 | 2015-09-28 | Edible condiment containing Kacmpferia galangal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106560091A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644418A (en) * | 2022-10-31 | 2023-01-31 | 广州奥桑味精食品有限公司 | Perilla sauce and preparation method thereof |
-
2015
- 2015-09-28 CN CN201510626037.XA patent/CN106560091A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644418A (en) * | 2022-10-31 | 2023-01-31 | 广州奥桑味精食品有限公司 | Perilla sauce and preparation method thereof |
| CN115644418B (en) * | 2022-10-31 | 2024-07-02 | 广州奥桑味精食品有限公司 | Perilla sauce 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170412 |