CN106820057A - A kind of lobster flavourings and preparation method thereof - Google Patents
A kind of lobster flavourings and preparation method thereof Download PDFInfo
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- CN106820057A CN106820057A CN201710065648.0A CN201710065648A CN106820057A CN 106820057 A CN106820057 A CN 106820057A CN 201710065648 A CN201710065648 A CN 201710065648A CN 106820057 A CN106820057 A CN 106820057A
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- lobster
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- flavourings
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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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of lobster flavourings and preparation method thereof, the lobster flavourings include following raw materials：The root of Dahurain angelica, tsaoko, octagonal fruit, cassia bark, white pepper, fructus amomi, fennel seeds, cumin, Chinese prickly ash, the banksia rose, caraway seeds, Radix Glycyrrhizae, fragrant fruit, cloves, murraya paniculataJack, cardamom, spiceleaf, kaempferia galamga, HEIHUZHANG fungus, bamboo shoots, cepe, ox bone；Its preparation method is：Each raw material is dried respectively；Dried each raw material is crushed respectively, then by crushing after each raw material mixing and stirring obtain mixed-powder；Sterilization is carried out to mixed-powder, described lobster flavourings are obtained.Beneficial effects of the present invention are：Each raw material of lobster flavourings of the present invention is organically mixed makes lobster have functions that stomach invigorating qi-regulating, appetizing increase appetite, the nutritional ingredient in lobster can be increased simultaneously, and make lobster more delicate flavour, the immunity of human body is improved, and can effectively prevent allergy.
Description
Technical field
The present invention relates to a kind of flavoring, and in particular to a kind of lobster flavourings and preparation method thereof.
Background technology
Flavoring is also referred to as seasoning, refers to be used to add on a small quantity in other foods for improving the food composition of taste.One
A little flavorings are used to make staple food or main component in other cases use.
Condiment can be all added when we cook, daily necessaries is all condiment very common in living, with the development of society,
It is also more and more on the product between food, the flavoring type of various tastes also compares many, and wherein seafood taste is exactly
Lobster flavourings, and lobster flavourings, according to the difference of people's taste, the species of addition is also different.
The content of the invention
It is an object of the invention to provide it is a kind of nutritious and with it is fresh-keeping, propose lobster flavourings and its preparation of fresh function
Method.
A kind of lobster flavourings, including following weight parts raw material：Root of Dahurain angelica 8-12 parts, tsaoko 6-10 parts, octagonal fruit 10-20
Part, cassia bark 8-10 parts, white pepper 8-10 parts, fructus amomi 5-8 parts, fennel seeds 10-20 parts, cumin 8-12 parts, Chinese prickly ash 8-12 parts, the banksia rose
It is 3-7 parts, caraway seeds 6-10 parts, Radix Glycyrrhizae 5-15 parts, fragrant fruit 3-7 parts, cloves 2-4 parts, murraya paniculataJack 3-7 parts, cardamom 10-20 parts, fragrant
Leaf 8-12 parts, kaempferia galamga 3-7 parts, HEIHUZHANG fungus 20-30 parts, bamboo shoots 20-30 parts, cepe 15-25 parts, ox bone 15-25 parts.
Further, the raw material of the lobster flavourings, including following weight parts：10 parts of the root of Dahurain angelica, 8 parts of tsaoko, octagonal fruit
15 parts, 9 parts of cassia bark, 9 parts of white pepper, 6 parts of fructus amomi, 15 parts of fennel seeds, 10 parts of cumin, 10 parts of Chinese prickly ash, 5 parts of the banksia rose, caraway seeds 8
Part, 10 parts of Radix Glycyrrhizae, fragrant 5 parts of fruit, 3 parts of cloves, 5 parts of murraya paniculataJack, 15 parts of cardamom, 10 parts of spiceleaf, 5 parts of kaempferia galamga, 25 parts of HEIHUZHANG fungus,
25 parts of bamboo shoots, 20 parts of cepe, 20 parts of ox bone.
The preparation method of the lobster flavourings, comprises the following steps：
(1) each raw material is dried respectively；
(2) dried each raw material is crushed respectively, then by crushing after each raw material mixing and stirring must mix
Powder；
(3) sterilization is carried out to mixed-powder, obtains described lobster flavourings.
Further, in step (1), under conditions of being 40-50 DEG C in temperature by each raw material, dry to constant weight.By each original
Material is dried to constant weight, and moldy metamorphism occur in the described lobster flavourings of prevention.
Further, in step (2), the mixing speed of the stirring is 50-60r/min, and mixing time is 20-30min.
Further, in step (2), the fineness of the mixed-powder is 80-90 mesh.
Further, it is described sterilized for microwave disinfection in step (3).Microwave disinfection is using Electromagnetic Environmental Effect and biology
Effect plays the killing action to microorganism, and the sterilized time is short, speed is fast.Microwave disinfection kills the bacterium of material surface, no
The nutritional ingredient that can be destroyed inside material.
Further, the temperature of the microwave disinfection is 60-70 DEG C, and the time of microwave disinfection is 10-20min.
The root of Dahurain angelica (Latin literary fame：Angelica dahurica(Fisch.ex Hoffm.)Benth.et Hook.f.ex
Franch.et Sav), Umbelliferae, angelica, property is pungent, taste temperature, has functions that wind-dispelling, eliminating dampness, detumescence, analgesic.In addition the root of Dahurain angelica
With anti-inflammatory, antibacterial and radiation-resistant effect.To typhoid bacillus, paratyphosum Bacterium, Pseudomonas aeruginosa, comma bacillus, M. tuberculosis
Bacillus etc. has inhibitory action；Infringement of the radiation to skin can be prevented.
Tsaoko, scientific name：Amomum tsaoko Crevost et Lemarie, are Zingibers, and Amomum perennial herb is planted
Thing, taste is pungent, warm in nature, frequently as flavoring, tsaoko has special strong pungent fragrance to tsaoko, can except stink smell, improve a poor appetite,
It is the good merchantable brand in cooking sauce.Additionally, tsaoko has eliminating dampness except cold, eliminating the phlegm preventing malaria, spleen benefiting and stimulating the appetite, effect of inducing diuresis for removing edema.
Octagonal fruit is famous flavoring, and containing aromatic oil, fat oil, protein, resin etc. in anise, anise has
Function in wind-dispelling qi-regulating and stomach tune.
Cassia bark, scientific name：Bavin osmanthus, also known as：Chinese cassia tree, official osmanthus or fragrant osmanthus, taste is pungent, warm in nature, this product is conventional Chinese medicine, and is food
Spices or condiment for cooking, cassia bark fragrant aroma can make meat dish raw meat solution of dispelling greasy, make us appetite and increase, and add in right amount in dish
Plus cassia bark, contribute to the type II diabetes for preventing or delaying to cause with age.
White pepper is the maturescent fruit of drying of Piperaceae plant pepper.Fragrant odour, is flavouring that people like
One of, taste is pungent, warm in nature, white pepper has Eradicates raw meats, solves greasy, digestant effect, its fragrant smell can make us appetite it is big
Open, improve a poor appetite, additionally, the dish with pepper is unlikely to deteriorate, i.e., pepper plays the role of antiseptic and inhibiting bacteria function, and it can solve fish
Shrimp poison.
Fructus amomi, Classification system：Amomum villosum Lour., it is taste is pungent, warm in nature, with dampness elimination appetizing, it is warming spleen and stopping diarrha,
Effect of regulating the flow of vital energy antiabortive.
Fennel seeds are the dry mature fruit of samphire fennel Foeniculum vuLgare Mill., taste is pungent, property
Temperature, fennel seeds have functions that to eliminate flatulence, if such as food comparing is pungent or comparision contents of oxalic acid more than easily cause flatulence,
Flatulence can be eliminated after adding fennel seeds, additionally, fennel seeds also have removes raw meat, deodorant effect.
Cumin, scientific name：Cuminum cyminum L., also known as：Cumin, cumin, belong to Umbellales, Umbelliferae, and cumin is
The king of flavouring, suitable meat cooking, it is also possible to used as spices.The fruit of cumin can be used as medicine, for treating indigestion
With stomach cold stomachache etc. disease.Cumin has the effect of certain anti-lipid peroxidation, has antisepsis to food, can be used to eat
Product anti-corrosion.
Chinese prickly ash, scientific name：Zanthoxylum bungeanum Maxim., Chinese prickly ash can remove the stink smell of various meats；Promote saliva
Liquid is secreted, and increases appetite；Distend the blood vessels, so as to play a part of to reduce blood pressure.
The banksia rose is a kind of relatively common Chinese medicine, when being used as flavoring, with pleasant, dissipate-swelling, invigorating the spleen preventing or arresting vomiting
Effect.
Caraway seeds i.e. the fruit of caraway, general when caraway is long after white little Hua is outputed, crossing can shortly bear fruit
It is real, the fragrant odour of caraway seeds, the mixing taste with gentle fragrance and Salvia japonica and lemon, while in having and dispelling meat
Fishy smell.
Radix Glycyrrhizae, scientific name：Glycyrrhiza uralensis Fisch, Radix Glycyrrhizae contains various chemical compositions, and main component has
Glycyrrhizic acid, liquiritin, are usually used in the heart qi deficiency, palpitation and severe palpitation, deficiency of spleen-QI and stomach-QI, lassitude hypodynamia etc., and Radix Glycyrrhizae also has anti-inflammatory, antiallergy
Effect, licoflavone, extract of licorice root and enoxolone in Radix Glycyrrhizae have obvious antitussive effect.
Fragrant fruit, Latin literary fame, Ligusticum chuanxiong Hort., also known as, Ligusticum wallichii, rhizome of chuanxiong Qiong are opened with promoting the circulation of qi
It is strongly fragrant, dispel pathogenic wind and remove dampness, effect of promoting blood circulation and stopping pain is commonly used to dizzy treatment headache rotation, costalgia abdomen pain, Amenorrhea, difficult labour, ulcer sores etc.
Disease.
Cloves, scientific name：Syringa oblata Lindl, the leaf of cloves can be used as medicine, bitter, cold in nature, there is heat-clearing and damp-drying drug
Effect, additionally, cloves also has sterilized effect, have good curative effect for preventing and treating bacillary dysentery.
Murraya paniculataJack, scientific name：Murraya paniculata (L.) Jack., also known as：Daphne odera, Caulis et folium gaultheriae yunnanensis, nine autumns are fragrant, and nine
Tree is fragrant, crosses bee saage etc., taste is pungent, slight bitter, with promoting qi circulation and relieving pain, promoting blood circulation to remove blood stasis effect, be mainly used to treatment stomachache, arthralgia pain due to rheumatism,
The diseases such as traumatic injury.
Cardamom is the dry mature fruit of zingiberaceous plant Amomum cardamomum or amomum compactum Soland ex Maton, taste is pungent, warm in nature, with dampness elimination row
Gas, warming middle energizer to arrest vomiting, effect of appetite-stimulating indigestion-relieving, be commonly used to treat damp retention in middle-jiao, do not feel like eating, damp-warm syndrome is from the beginning of uncomfortable in chest not hungry, cold-dampness
Vomit inverse, chest and abdomen swelling and pain, the symptom such as dyspepsia.
Spiceleaf is the leaf of bay tree, and taste is pungent, tepor have functions that stomach invigorating qi-regulating, is commonly used to treat the swollen stomachache of gastral cavity；Fall
Flutter damage；The symptoms such as mange.Additionally, spiceleaf have to digestive system it is significant benefit, you can be helped to open appetite, deswelling of dispelling
Gas, stomachache, and nourishing liver, invigorating kidney are pacified, promote urine flowing.
Kaempferia galamga, it is taste is pungent, warm in nature, there is warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain, it is commonly used to treat chest and abdomen crymodynia, cold-dampness is told
Rush down, bone sticking larynx, have a toothache, treating swelling and pain by traumatic injury etc..The Kaempferol contained in kaempferia galamga is to staphylococcus aureus and typhoid bacillus, green pus bar
Bacterium, shigella dysenteriae etc. have inhibitory action.
HEIHUZHANG fungus scientific name jujube Sarcodon imbricatus (L. Ex Franch.) Karst, is one of famous Export of Edible Fungi, containing abundant exocellular polysaccharide, no
Perishable and nutritious, HEIHUZHANG fungus flat property and sweet taste has wind-evil dispelling and cold-evil expelling, reduces cholesterol, relaxes the muscles and stimulate the blood circulation and stomach defaecation, drop
The poison of blood pressure, solution food, the effect for controlling headache and dizziness.Additionally, it can also improve immune function of human body, there are anticancer, toxin expelling, subtract
The effects such as fertilizer, alleviation cirrhosis.
Bamboo shoots are the tender seedling of grass mao bamboon, are Chinese tradition delicacies, and taste perfume matter is crisp, and abundant egg is contained in bamboo shoots
The nutritional ingredients such as white matter, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, vitamin B2 and vitamin C,
There is Appetizing spleen-tonifying, logical intestines defecation, enhancing immunity of organisms.
Cepe also known as big foot mushroom, Suillus albidipes (Peck) Sing, containing rich in protein, carbohydrate, vitamin and calcium,
The mineral matters such as phosphorus, iron, have functions that clearing heat and relieving fidgetness, wind-evil dispelling and cold-evil expelling, nourshing blood and promoting blood circulation, qi-restoratives are refreshed oneself, and have stronger active anticancer
With anti influenza, the effect of preventing cold, lumbocrural pain, numb in every limb and infertility can be treated.
Ox bone is the bone of Bovidae open country bovine animals ox or Bubalus animal buffalo, sweet, warm in nature, with treatment joint
Inflammation, rush down dysentery, malaria, effect of infantile malnutrition due to digestive disturbances or intestinalparasites sore.
Beneficial effects of the present invention are：The root of Dahurain angelica, cloves, the Kaempferia galanga contained in lobster flavourings of the present invention are with anti-
Scorching, antibacterial effect；Tsaoko, octagonal fruit, cassia bark, white pepper, fennel seeds, Chinese prickly ash, caraway seeds can remove stink smell, improve a poor appetite；Sand
Benevolence, fragrant fruit, the banksia rose, murraya paniculataJack, cardamom, spiceleaf have functions that stomach invigorating qi-regulating, appetizing；Cumin has the work(for preventing food spoilage
Effect；Radix Glycyrrhizae has antianaphylactic effect；HEIHUZHANG fungus, cepe, bamboo shoots and ox bone contain abundant nutritional ingredient, can be with
The immunity for improving human body has functions that toxin expelling, lipid-loweringing；Each raw material of lobster flavourings of the present invention is organically blended in
Making lobster together has functions that stomach invigorating qi-regulating, appetizing increase appetite, while the nutritional ingredient in lobster can be increased, and makes lobster
More delicate flavour, improves the immunity of human body, and can effectively prevent allergy.
Specific embodiment
Embodiment one
A kind of lobster flavourings, including following weight parts raw material：Root of Dahurain angelica 8kg, tsaoko 6kg, octagonal fruit 10kg, cassia bark
8kg, white pepper 8kg, fructus amomi 5kg, fennel seeds 10kg, cumin 8kg, Chinese prickly ash 8kg, banksia rose 3kg, caraway seeds 6kg, Radix Glycyrrhizae 5kg are fragrant
Fruit 3kg, cloves 2kg, murraya paniculataJack 3kg, cardamom 10kg, spiceleaf 8kg, kaempferia galamga 3kg, HEIHUZHANG fungus 20kg, bamboo shoots 20kg, delicious ox
Liver bacterium 15kg, ox bone 15kg.
The preparation method of the lobster flavourings, comprises the following steps：
(1) under conditions of being 40 DEG C in temperature by each raw material, it is dried respectively to constant weight；Dry purpose is to prevent institute
Containing moisture because there is mouldy situation in the lobster flavourings stated；
(2) dried each raw material is crushed respectively, then by crushing after each raw material low whipping speed be 50r/min
Under conditions of, 20min mixing and stirrings are stirred, obtain the mixed-powder that fineness is 80 mesh；
(3) microwave disinfection is carried out to mixed-powder, because microwave disinfection is to play right using Electromagnetic Environmental Effect and biological effect
The killing action of microorganism, the sterilized time is short, speed is fast.Microwave disinfection kills the bacterium of material surface, will not destroy material
Internal nutritional ingredient；The temperature of microwave disinfection is 60 DEG C, and the sterilized time is 10min.
Embodiment two
A kind of lobster flavourings, including following weight parts raw material：Root of Dahurain angelica 10kg, tsaoko 8kg, octagonal fruit 15kg, cassia bark
9kg, white pepper 9kg, fructus amomi 6kg, fennel seeds 15kg, cumin 10kg, Chinese prickly ash 10kg, banksia rose 5kg, caraway seeds 8kg, Radix Glycyrrhizae
10kg, fragrant fruit 5kg, cloves 3kg, murraya paniculataJack 5kg, cardamom 15kg, spiceleaf 10kg, kaempferia galamga 5kg, HEIHUZHANG fungus 25kg, bamboo shoots
25kg, cepe 20kg, ox bone 20kg.
The preparation method of the lobster flavourings, comprises the following steps：
(1) under conditions of being 45 DEG C in temperature by each raw material, it is dried respectively to constant weight；Dry purpose is to prevent institute
Containing moisture because there is mouldy situation in the lobster flavourings stated；
(2) dried each raw material is crushed respectively, then by crushing after each raw material low whipping speed be 55r/min
Under conditions of, 25min mixing and stirrings are stirred, obtain the mixed-powder that fineness is 85 mesh；
(3) microwave disinfection is carried out to mixed-powder, because microwave disinfection is to play right using Electromagnetic Environmental Effect and biological effect
The killing action of microorganism, the sterilized time is short, speed is fast.Microwave disinfection kills the bacterium of material surface, will not destroy material
Internal nutritional ingredient；The temperature of microwave disinfection is 65 DEG C, and the sterilized time is 15min.
Embodiment three
A kind of lobster flavourings, including following weight parts raw material：Root of Dahurain angelica 12kg, tsaoko 10kg, octagonal fruit 20kg, cassia bark
10kg, white pepper 10kg, fructus amomi 8kg, fennel seeds 20kg, cumin 12kg, Chinese prickly ash 12kg, banksia rose 7kg, caraway seeds 10kg, Radix Glycyrrhizae
15kg, fragrant fruit 7kg, cloves 4kg, murraya paniculataJack 7kg, cardamom 20kg, spiceleaf 12kg, kaempferia galamga 7kg, HEIHUZHANG fungus 30kg, bamboo shoots
30kg, cepe 25kg, ox bone 25kg.
The preparation method of the lobster flavourings, comprises the following steps：
(1) under conditions of being 50 DEG C in temperature by each raw material, it is dried respectively to constant weight；Dry purpose is to prevent institute
Containing moisture because there is mouldy situation in the lobster flavourings stated；
(2) dried each raw material is crushed respectively, then by crushing after each raw material low whipping speed be 60r/min
Under conditions of, 30min mixing and stirrings are stirred, obtain the mixed-powder that fineness is 90 mesh；
(3) microwave disinfection is carried out to mixed-powder, because microwave disinfection is to play right using Electromagnetic Environmental Effect and biological effect
The killing action of microorganism, the sterilized time is short, speed is fast.Microwave disinfection kills the bacterium of material surface, will not destroy material
Internal nutritional ingredient；The temperature of microwave disinfection is 70 DEG C, and the sterilized time is 20min.
The present invention is not limited to above-mentioned preferred forms, and anyone can show that other are various under enlightenment of the invention
The product of form, however, make any change in its details, it is every with technical scheme identical or similar to the present application,
It is within the scope of the present invention.
Claims (8)
1. a kind of lobster flavourings, it is characterised in that the raw material including following weight parts：Root of Dahurain angelica 8-12 parts, tsaoko 6-10 parts, eight
Silique 10-20 parts, cassia bark 8-10 parts, white pepper 8-10 parts, fructus amomi 5-8 parts, fennel seeds 10-20 parts, cumin 8-12 parts, Chinese prickly ash 8-
12 parts, banksia rose 3-7 parts, caraway seeds 6-10 parts, Radix Glycyrrhizae 5-15 parts, fragrant fruit 3-7 parts, cloves 2-4 parts, murraya paniculataJack 3-7 parts, cardamom
10-20 parts, spiceleaf 8-12 parts, kaempferia galamga 3-7 parts, HEIHUZHANG fungus 20-30 parts, bamboo shoots 20-30 parts, cepe 15-25 parts, ox
Bone 15-25 parts.
2. lobster flavourings according to claim 1, it is characterised in that the raw material including following weight parts：10 parts of the root of Dahurain angelica, grass
Really 8 parts, 15 parts of octagonal fruit, 9 parts of cassia bark, 9 parts of white pepper, 6 parts of fructus amomi, 15 parts of fennel seeds, 10 parts of cumin, 10 parts of Chinese prickly ash, the banksia rose 5
Part, 8 parts of caraway seeds, 10 parts of Radix Glycyrrhizae, fragrant 5 parts of fruit, 3 parts of cloves, 5 parts of murraya paniculataJack, 15 parts of cardamom, 10 parts of spiceleaf, 5 parts of kaempferia galamga is black
25 parts of Albatrellus dispansus (Lloyd) Canf. ＆ Gilb, 25 parts of bamboo shoots, 20 parts of cepe, 20 parts of ox bone.
3. the preparation method of one of claim 1-2 lobster flavourings, it is characterised in that comprise the following steps：
(1) each raw material is dried respectively；
(2) dried each raw material is crushed respectively, then by crushing after each raw material mixing and stirring obtain mixed-powder；
(3) sterilization is carried out to mixed-powder, obtains described lobster flavourings.
4. the preparation method of lobster flavourings according to claim 3, it is characterised in that in step (1), by each raw material in temperature
Spend under conditions of 40-50 DEG C, to dry to constant weight.
5. the preparation method of lobster flavourings according to claim 3, it is characterised in that in step (2), the stirring is stirred
Speed is mixed for 50-60r/min, mixing time is 20-30min.
6. the preparation method of lobster flavourings according to claim 3, it is characterised in that in step (2), the mixed-powder
Fineness be 80-90 mesh.
7. the preparation method of lobster flavourings according to claim 3, it is characterised in that in step (3), it is described sterilized for micro-
Ripple is sterilized.
8. the preparation method of lobster flavourings according to claim 7, it is characterised in that the temperature of the microwave disinfection is
60-70 DEG C, the time of microwave disinfection is 10-20min.
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| CN107912752A (en) * | 2017-10-24 | 2018-04-17 | 兴化市华荣食品有限公司 | Lobster flavourings and preparation method thereof |
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Application publication date: 20170613 |