CN106993797A - A kind of special spices of chafing dish bottom flavorings and its preparation technology - Google Patents
A kind of special spices of chafing dish bottom flavorings and its preparation technology Download PDFInfo
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- CN106993797A CN106993797A CN201710416258.3A CN201710416258A CN106993797A CN 106993797 A CN106993797 A CN 106993797A CN 201710416258 A CN201710416258 A CN 201710416258A CN 106993797 A CN106993797 A CN 106993797A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 57
- 238000005516 engineering process Methods 0.000 title abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 18
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 17
- 235000010081 allicin Nutrition 0.000 claims abstract description 17
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 17
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 13
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 13
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 13
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 13
- 241000158764 Murraya Species 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 13
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 12
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 12
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 12
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 12
- 244000272264 Saussurea lappa Species 0.000 claims abstract description 12
- 235000006784 Saussurea lappa Nutrition 0.000 claims abstract description 12
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 11
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 5
- 238000000605 extraction Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000010828 elution Methods 0.000 claims description 3
- 238000005189 flocculation Methods 0.000 claims description 3
- 230000016615 flocculation Effects 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 2
- 238000002386 leaching Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 description 15
- 241000510672 Cuminum Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of special spices of chafing dish bottom flavorings, the spices includes the component of following parts by weight：2~4 parts of kaempferia galamga, 2~4 parts of costus root, 6~8 parts of the root of Dahurain angelica, fragrant 6~7 parts of fruit, 6~7 parts of tsaoko, red cool 3~4 parts, 8~10 parts of ripe Semen phaseoli radiati, wild 12~15 parts of fragrant bacterium, 3~4 parts of brigand, 3~4 parts of cloves, 3~4 parts of Amomum cardamomum, 3~4 parts of spiceleaf, 3~4 parts of murraya paniculataJack, 3~4 parts of cumin, 4~5 parts of fennel seeds, 0.05~0.08 part of allicin, 6~8 parts of peppermint, 6~10 parts of wrinkled giant hyssop.And, present invention also offers the preparation technology of the spices, according to the characteristic of raw material, with reference to constant temperature frying, cryogenic vacuum Effect of Alcohol Extracting Procedureto Total, that improves spices goes out fragrant amount and utilization rate, and the fresh perfume of the special spices of chafing dish bottom flavorings prepared is tasty, it is oiliness to eat long, do not get angry and the holding time is longer.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of special spices of chafing dish bottom flavorings and its preparation technology.
Background technology
Chafing dish has very long history in China, is a kind of diet style of depth by people's popular welcome.As cuisines among the people,
It is popular in all parts of the country.Chafing dish can be modulated into various tastes according to different crowd, Different climate.Because China region is wide,
Difference in terms of the weathers of various regions, custom, therefore the chafing dish pattern of China appears, hundred pot of thousand taste.
Hot pot material is primarily referred to as chafing dish major ingredient, bed material, dip.Wherein, chafing dish bottom flavorings are to determine the important portion of chafing dish taste
Point.Bed material is the combination of various flavorings, gives full play of the various characteristics of various flavorings by heating, mixes not
With the chafing dish soup halogen of taste.As the improvement of people's living standards, requirement of the people to chafing dish bottom flavorings taste also more and more higher, because
This constantly has the appearance of the bed material of new chafing dish.The chafing dish bottom flavorings of current different formulations have larger difference, mouthfeel on taste
It is each has something to recommend him.
Spices is processed frequently with hot-water soak in chafing dish bottom flavorings, and perfume classifications are more, and different types of spices has different
Physicochemical property, the concocting method of clean cut formula lacks effective utilization to spices, heat-resist spices goes out fragrant deficiency, resistance to
Hot bad spices then easily loses；Some spices then need special processing, reduce its side effect.Also, existing chafing dish
The raw materials such as substantial amounts of butter capsicum are usually required in bed material so that universal chafing dish bottom flavorings are greasy and fishy smell is heavier, some people food
It is uncomfortable with occurring mouthfeel after above-mentioned greasy and heavier fishy smell chafing dish.
The content of the invention
An object of the present invention is to provide for a kind of special spices of chafing dish bottom flavorings, and the spices is made up of natural perfume material,
Fresh perfume is tasty, eats oiliness long, does not get angry, additive-free, the holding time is longer.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of special spices of chafing dish bottom flavorings, including following component：It is kaempferia galamga, costus root, the root of Dahurain angelica, fragrant fruit, tsaoko, red cool, ripe
Mung bean, wild fragrant bacterium, lotus leaf and brigand.
It is preferred that, in addition to following component：Cloves, Amomum cardamomum, spiceleaf, murraya paniculataJack, cumin, fennel seeds, allicin, peppermint
And wrinkled giant hyssop.
Specifically, the component of following parts by weight is included：2~4 parts of kaempferia galamga, 2~4 parts of costus root, 6~8 parts of the root of Dahurain angelica, perfume
Really 6~7 parts, 6~7 parts of tsaoko, red cool 3~4 parts, 8~10 parts of ripe Semen phaseoli radiati, wild 12~15 parts of fragrant bacterium, 3~4 parts of lotus leaf, brigand 3
~4 parts.
In particular, the component of following parts by weight is included：3~4 parts of cloves, 3~4 parts of Amomum cardamomum, spiceleaf 3~4
Part, 3~4 parts of murraya paniculataJack, 3~4 parts of cumin, 4~5 parts of fennel seeds, 0.05~0.08 part of allicin, 6~8 parts of peppermint, wrinkled giant hyssop 6~
10 parts.
It is preferred that, include the component of following parts by weight：3 parts of kaempferia galamga, 3 parts of costus root, 7 parts of the root of Dahurain angelica, fragrant fruit 6 parts, tsaoko 6
Part, red cool 4 parts, 9 parts of ripe Semen phaseoli radiati, wild 14 parts of fragrant bacterium, 3 parts of brigand, 3 parts of cloves, 4 parts of Amomum cardamomum, 4 parts of spiceleaf, 4 parts of murraya paniculataJack,
3 parts of cumin, 4 parts of fennel seeds, 0.05 part of allicin, 7 parts of peppermint, 8 parts of wrinkled giant hyssop.
Another object of the present invention is to provide for the preparation technology of the special spices of above-mentioned chafing dish bottom flavorings, the technological design
Rationally, can be mass-produced the special spices, easy to utilize.
A kind of technique for preparing the special spices of above-mentioned chafing dish bottom flavorings, comprises the following steps：
(1) raw material is weighed by weight, is cleaned, is dried respectively, disinfection, being ground into diameter in an aseptic environment
Graininess less than 2mm；
(2) by granular kaempferia galamga, costus root, the root of Dahurain angelica, fragrant fruit, tsaoko, red cool, ripe Semen phaseoli radiati, wild fragrant bacterium, lotus leaf and brigand
After well mixed, after 30~60min of constant temperature frying under the conditions of gnotobasis, 120~150 DEG C, crush, obtain powdered centre
Body A；
(3) it is granular cloves, Amomum cardamomum, spiceleaf, murraya paniculataJack, cumin, fennel seeds, peppermint and wrinkled giant hyssop progress vacuum is low
Temperature extraction and centrifugal filtration, intermediate B is dried to obtain after then obtained filtrate low temperature is concentrated；
(4) after intermediate A and intermediate B and allicin being well mixed in an aseptic environment, sealing vacuum packaging.
It is preferred that, in the step (3), the number of times of vacuum and low temperature extraction and centrifugal filtration is at least twice.
Specifically, in the step (3), then obtained filtrate 10~30min of first flocculation sediment filters, obtains clear
Clear liquid, by clarified solution 5.05 × 105Gradient UF membrane, gradient elution are carried out under Pa, concentrates, be dried to obtain intermediate B.
In particular, in the step (3), the vacuum of the vacuum and low temperature extraction is -0.08MPa, and temperature is 60
~80 DEG C, extraction time is 10~20min.
Compared with prior art, the invention has the advantages that：
(1) it is savory mellow, unique flavor, peppery without dry invention increases the fresh fragrant mouthfeel of chafing dish bottom flavorings, reduce simultaneously
Greasy feeling and fishy smell, can also avoid getting angry.
(2) the special spices of chafing dish bottom flavorings of the present invention can be added in any chafing dish bottom flavorings, suitable for people of all ages, the fresh perfume (or spice) of mouthfeel,
With health role to stomach, long-term consumption has no side effect to body.
(3) each raw material in spices of the present invention is natural perfume material, is not added with harmful preservative and additive
Deng, but can make it have the longer quality guarantee period in the presence of its raw material synergy, especially allicin.
(4) raw material of the special spices of chafing dish bottom flavorings of the present invention is cheap and easy to get, and cost is low, and its preparation technology is reasonable in design,
According to the different qualities of different material, handled respectively by way of high temperature frying and vacuum and low temperature extraction, it is ensured that each raw material
Value can get the maximum degree of application, and improve the utilization rate of spices.Also, its preparation technology is applied to extensive
Production, suitable for commercially promoting, with larger economic benefit.
Embodiment
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
Embodiment 1
The purpose of the present embodiment is to provide for a kind of special spices of chafing dish bottom flavorings, includes the component of following parts by weight：
4 parts of kaempferia galamga, 4 parts of costus root, 8 parts of the root of Dahurain angelica, fragrant 7 parts of fruit, 7 parts of tsaoko, red cool 3 parts, 8 parts of ripe Semen phaseoli radiati, wild 12 parts of fragrant bacterium, lotus leaf 3
Part, 4 parts of brigand, 0.05 part of allicin.
The preparation technology of the special spices of the chafing dish bottom flavorings, comprises the following steps：
(1) raw material is weighed by weight, is cleaned, is dried respectively, disinfection, being ground into diameter in an aseptic environment
Graininess less than 2mm；
(2) by granular raw material after constant temperature frying 30min under the conditions of gnotobasis, 120 DEG C, crush, then by garlic
After element is added thereto and is well mixed, sealing vacuum packaging obtains the special spices of packaged chafing dish bottom flavorings.
Each raw material in the spices is natural perfume material and naturally conventional food materials, and carried out constant temperature stir-fry to it according to raw material
The technique of system, can improve the stability of each spices and food materials, and pass through high temperature frying, can dispel smell, improve spices
Go out fragrant amount, improve the utilization rate of spices.In addition, addition allicin on the one hand can be fresh for the increasing of whole spices, anti-corrosion, increasing may also function as
The effect of long shelf-life, makes its holding time more long.
Embodiment 2
A kind of special spices of chafing dish bottom flavorings, includes the component of following parts by weight：4 parts of cloves, 3 parts of Amomum cardamomum, spiceleaf 3
Part, 3 parts of murraya paniculataJack, 4 parts of cumin, 5 parts of fennel seeds, 0.08 part of allicin, 6 parts of peppermint, 6 parts of wrinkled giant hyssop.
The preparation technology of the special spices of the chafing dish bottom flavorings, comprises the following steps：
(1) raw material is weighed by weight, is cleaned, is dried respectively, disinfection, being ground into diameter in an aseptic environment
Graininess less than 2mm；
(2) granular cloves, Amomum cardamomum, spiceleaf, murraya paniculataJack, cumin, fennel seeds, peppermint and wrinkled giant hyssop are carried out at least two
Then secondary vacuum and low temperature extraction and centrifugal filtration, the first flocculation sediment 30min of obtained filtrate filter, obtain clarified solution, will clarify
Liquid is 5.05 × 105Carried out under Pa after gradient UF membrane, gradient elution, concentration, drying, then allicin is added thereto and mixed
After uniform, sealing vacuum packaging obtains the special spices of packaged chafing dish bottom flavorings.
Each raw material in the spices is natural perfume material and natural conventional food materials, and according to property of raw material it has been carried out low
The technique that warm vacuum back-flow is extracted, using vacuum back-flow water extraction spices, can be extracted at low temperature, reduce volatile fragrant
Loss.Improve the utilization rate of spices.In addition, addition allicin on the one hand can be fresh for the increasing of whole spices, anti-corrosion, growth may also function as
The effect of shelf-life, makes its holding time more long.
Embodiment 3
A kind of special spices of chafing dish bottom flavorings, includes the component of following parts by weight：3 parts of kaempferia galamga, 3 parts of costus root, the root of Dahurain angelica 7
Part, fragrant 6 parts of fruit, 6 parts of tsaoko, red cool 4 parts, 9 parts of ripe Semen phaseoli radiati, wild 14 parts of fragrant bacterium, 3 parts of lotus leaf, 3 parts of brigand, 3 parts of cloves, white peas or beans
Cool 4 parts, 4 parts of spiceleaf, 4 parts of murraya paniculataJack, 3 parts of cumin, 4 parts of fennel seeds, 0.05 part of allicin, 7 parts of peppermint, 8 parts of wrinkled giant hyssop.
The preparation technology of the special spices of the chafing dish bottom flavorings, comprises the following steps：
(1) raw material is weighed by weight, is cleaned, is dried respectively, disinfection, being ground into diameter in an aseptic environment
Graininess less than 2mm；
(2) granular kaempferia galamga, costus root, the root of Dahurain angelica, fragrant fruit, tsaoko, red cool, ripe Semen phaseoli radiati, wild fragrant bacterium and brigand are mixed
After uniform, after constant temperature frying 40min under the conditions of gnotobasis, 140 DEG C, crush, obtain powdered intermediate A；
(3) granular cloves, Amomum cardamomum, spiceleaf, murraya paniculataJack, cumin, fennel seeds, peppermint and wrinkled giant hyssop are carried out at least two
Secondary vacuum and low temperature extraction and centrifugal filtration, the vacuum of the vacuum and low temperature extraction is -0.08MPa, and temperature is 60 DEG C, during extraction
Between be 20min, then will obtained filtrate low temperature concentrate after be dried to obtain intermediate B；
(4) after intermediate A and intermediate B and allicin being well mixed in an aseptic environment, sealing vacuum packaging.
Natural perfume material, belongs to bouquet principles matter, if directly using, and may not necessarily have functions that, or even run counter to desire.So,
The moral character according to spices is needed, corresponding specially treated is imposed, just can give full play to its effect, here it is " the big gun of spices
System ".Whether " too late then effect is hard to find, too then taste is opposite ", process proper, directly affects the quality of spices, appropriate big gun
System can strengthen the effect of spices and eliminate its side effect in consideration of it, the present embodiment enters to the raw material that part is suitable for high temperature frying
Row frying, cryogenic vacuum refluxing extraction is used to the raw material for being unsuitable for high temperature frying, by being processed to spices, improves fragrant
The utilization rate of material, makes the best use of everything, prepare that fresh perfume is tasty, it is oiliness to eat long, do not get angry, chafing dish bottom flavorings that the holding time is longer it is special
Use spices.
Above-described embodiment is only the preferred embodiment of the present invention, should not be taken to limit protection scope of the present invention, but
It is all the present invention body design thought and mentally make have no the change of essential meaning or polishing, its technology solved
Problem is still consistent with the present invention, should be included within protection scope of the present invention.
Claims (9)
1. a kind of special spices of chafing dish bottom flavorings, it is characterised in that including following component：Kaempferia galamga, costus root, the root of Dahurain angelica, fragrant fruit, grass
Really, red cool, ripe Semen phaseoli radiati, wild fragrant bacterium, lotus leaf and brigand.
2. the special spices of a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that also including following component：Cloves,
Amomum cardamomum, spiceleaf, murraya paniculataJack, cumin, fennel seeds, allicin, peppermint and wrinkled giant hyssop.
3. the special spices of a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that include the group of following parts by weight
Part：2~4 parts of kaempferia galamga, 2~4 parts of costus root, 6~8 parts of the root of Dahurain angelica, fragrant 6~7 parts of fruit, 6~7 parts of tsaoko, red cool 3~4 parts, ripe Semen phaseoli radiati
8~10 parts, wild 12~15 parts of fragrant bacterium, 3~4 parts of lotus leaf, 3~4 parts of brigand.
4. the special spices of a kind of chafing dish bottom flavorings according to claim 3, it is characterised in that also including following parts by weight
Component：3~4 parts of cloves, 3~4 parts of Amomum cardamomum, 3~4 parts of spiceleaf, 3~4 parts of murraya paniculataJack, 3~4 parts of cumin, 4~5 parts of fennel seeds,
0.05~0.08 part of allicin, 6~8 parts of peppermint, 6~10 parts of wrinkled giant hyssop.
5. the special spices of a kind of chafing dish bottom flavorings according to claim 4, it is characterised in that include the group of following parts by weight
Part：3 parts of kaempferia galamga, 3 parts of costus root, 7 parts of the root of Dahurain angelica, fragrant 6 parts of fruit, 6 parts of tsaoko, red cool 4 parts, 9 parts of ripe Semen phaseoli radiati, wild 14 parts of fragrant bacterium, grass
3 parts of bandit, 3 parts of cloves, 4 parts of Amomum cardamomum, 4 parts of spiceleaf, 4 parts of murraya paniculataJack, 3 parts of cumin, 4 parts of fennel seeds, 0.05 part of allicin, peppermint
7 parts, 8 parts of wrinkled giant hyssop.
6. a kind of technique of the special spices of the chafing dish bottom flavorings prepared described in claim 5, it is characterised in that comprise the following steps：
(1) raw material is weighed by weight, is cleaned, is dried respectively, disinfection, diameter is ground into an aseptic environment being less than
2mm graininess；
(2) granular kaempferia galamga, costus root, the root of Dahurain angelica, fragrant fruit, tsaoko, red cool, ripe Semen phaseoli radiati, wild fragrant bacterium, lotus leaf and brigand are mixed
After uniform, after 30~60min of constant temperature frying under the conditions of gnotobasis, 120~150 DEG C, crush, obtain powdered intermediate A；
(3) granular cloves, Amomum cardamomum, spiceleaf, murraya paniculataJack, cumin, fennel seeds, peppermint and wrinkled giant hyssop are subjected to vacuum and low temperature leaching
Carry and centrifugal filtration, intermediate B is dried to obtain after then obtained filtrate low temperature is concentrated；
(4) after intermediate A and intermediate B and allicin being well mixed in an aseptic environment, sealing vacuum packaging.
7. a kind of technique of the special spices of the chafing dish bottom flavorings prepared described in claim 6, it is characterised in that in the step (3),
The number of times of vacuum and low temperature extraction and centrifugal filtration is at least twice.
8. a kind of technique of the special spices of the chafing dish bottom flavorings prepared described in claim 6 or 7, it is characterised in that the step (3)
In, then obtained filtrate 10~30min of first flocculation sediment filters, obtains clarified solution, by clarified solution 5.05 × 105Under Pa
Gradient UF membrane, gradient elution are carried out, concentrates, be dried to obtain intermediate B.
9. a kind of technique of the special spices of the chafing dish bottom flavorings prepared described in claim 8, it is characterised in that in the step (3),
The vacuum of the vacuum and low temperature extraction is -0.08MPa, and temperature is 60~80 DEG C, and extraction time is 10~20min.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618001A (en) * | 2018-04-03 | 2018-10-09 | 成都市恒业生态农业有限公司 | A kind of stew in soy sauce technique of spiced egg |
| CN108703344A (en) * | 2018-04-03 | 2018-10-26 | 成都市恒业生态农业有限公司 | A kind of special halogen material of spiced egg and its preparation process |
| CN108740929A (en) * | 2018-04-03 | 2018-11-06 | 成都市恒业生态农业有限公司 | A kind of preparation process of spiced egg halogen material |
| CN110367432A (en) * | 2018-04-12 | 2019-10-25 | 成都市恒业生态农业有限公司 | A kind of large intestines halogen material and its preparation process |
| CN110367465A (en) * | 2018-04-12 | 2019-10-25 | 成都市恒业生态农业有限公司 | A kind of stew in soy sauce technique of large intestines |
| CN110367499A (en) * | 2018-04-12 | 2019-10-25 | 成都市恒业生态农业有限公司 | A kind of preparation process of large intestines halogen material |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618001A (en) * | 2018-04-03 | 2018-10-09 | 成都市恒业生态农业有限公司 | A kind of stew in soy sauce technique of spiced egg |
| CN108703344A (en) * | 2018-04-03 | 2018-10-26 | 成都市恒业生态农业有限公司 | A kind of special halogen material of spiced egg and its preparation process |
| CN108740929A (en) * | 2018-04-03 | 2018-11-06 | 成都市恒业生态农业有限公司 | A kind of preparation process of spiced egg halogen material |
| CN110367432A (en) * | 2018-04-12 | 2019-10-25 | 成都市恒业生态农业有限公司 | A kind of large intestines halogen material and its preparation process |
| CN110367465A (en) * | 2018-04-12 | 2019-10-25 | 成都市恒业生态农业有限公司 | A kind of stew in soy sauce technique of large intestines |
| CN110367499A (en) * | 2018-04-12 | 2019-10-25 | 成都市恒业生态农业有限公司 | A kind of preparation process of large intestines halogen material |
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