CN107006827A - Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof - Google Patents
Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof Download PDFInfo
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- CN107006827A CN107006827A CN201710189639.2A CN201710189639A CN107006827A CN 107006827 A CN107006827 A CN 107006827A CN 201710189639 A CN201710189639 A CN 201710189639A CN 107006827 A CN107006827 A CN 107006827A
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- sesame slices
- flavouring
- fragrant sesame
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Abstract
The title of the present invention is the fragrant sesame slices culinary art special flavouring of duck, is related to a kind of flavouring, particularly relates to a kind of fragrant sesame slices culinary art special flavouring of duck of seasoning during culinary art duck.It is tasty that it is mainly the known fragrant sesame slices delicate fragrance of solution, the advantages of edibility is high, but because its edible phase is short, being only limitted to spring and summer can be searched for food, because not easy to maintain, is then eaten in other seasons less than by flavouring of fragrant sesame slices the problem of culinary art duck.The present invention is to use following dispensing, fragrant sesame slices extract：10 20 grams, glossy ganoderma powder：5 10 grams, garlic powder：35 grams, 35 grams of ginger powder, 5 10 grams of hawthorn powder, delicate fragrance or spicy auxiliary material：5 30 grams.Constitute the flavouring of different taste types.Abundant raw materials of the present invention, cost is low, and production equipment is simple；The present invention, which has, increases delicate flavour, promotees appetite, and body-building body effect, the resting period is up to more than 12 months.
Description
Technical field
The present invention relates to a kind of flavouring, particularly relate to it is a kind of be made using fragrant sesame slices as raw material culinary art duck when adjust
The flavouring of taste.
Background technology
Fragrant sesame slices, alias hardship sesame slices, roundpod jute leaf, belong to annual herb plant.The plantation of south China area is more.Its tender stem
Leaf can be stir-fried and eaten, make soup or make chafing dish material.Fragrant sesame slices are nutritious, containing substantial amounts of carrotene, vitamin B2, vitamin C, calcium,
Potassium etc., can supplement that human body is calcareous and trace element.It is its bitter, cold in nature, there are hemostasis, relieving summer-heat and heat-clearing effect, in can also treating
Heat, heating, laryngalgia, hot dysentery and the disease such as have blood in stool.
Because fragrant sesame slices consumability period is short, being only limitted to spring and summer can be searched for food, because can not preserve, in other seasons
Section, then eat less than the duck group food cooked by flavouring of fragrant sesame slices.At present, what is be not made by raw material of fragrant sesame slices also cooks
The special flavouring of duck of preparing food.
The content of the invention
The purpose of the present invention is to be directed to above-mentioned deficiency, and a kind of technique proposed is simple, without preservative, resting period
It is long, the fragrant sesame slices culinary art special flavouring of duck using fragrant sesame slices as primary raw material.
The present invention technical solution be：The fragrant sesame slices culinary art special flavouring dispensing of duck is as follows：Fragrant sesame slices extract：
10-20 grams, glossy ganoderma powder：5-10 grams, garlic powder：3-5 grams, 3-5 grams of ginger powder, 5-10 grams of hawthorn powder, delicate fragrance or spicy auxiliary material：
5-30 grams.
Described dispensing is as follows in the technical solution of the present invention：Fragrant sesame slices extract：10-20 grams, glossy ganoderma powder：5-10
Gram, garlic powder：3-5 grams, 3-5 grams of ginger powder, 5-10 grams of hawthorn powder, spiceleaf powder：3-5 grams, licorice powder：3-5 grams, red bean powder：3-5
Gram, constitute the fragrant sesame slices culinary art special flavouring of duck of delicate fragrance type.
Described dispensing is as follows in the technical solution of the present invention：Fragrant sesame slices extract：10-20 grams, glossy ganoderma powder：5-10
Gram, garlic powder：3-5 grams, 3-5 grams of ginger powder, 5-10 grams of hawthorn powder, chilli powder：3-5 grams, zanthoxylum powder：5-8 grams, cumin powder：3-5
Gram, constitute the fragrant sesame slices culinary art special flavouring of duck of spicy type.
Fragrant sesame slices described in the technical solution of the present invention cook duck flavouring, and its production technology is：1. it is fragrant numb
The extracting method of leaf extract is as follows：A, will be added after fragrant sesame slices drying and crushing 5% ethanol water in 50-60 DEG C heat backflow leaching
Carry 40-60 minutes, and filter, obtain leaching liquor；B, above-mentioned leaching liquor extracted with ether, obtain extract；C, by above-mentioned extraction
Take liquid to carry out column chromatography, then the aqueous acetic acid elution for being 5-10% with concentration with the post of polyethylene glycol 5000, obtain eluent；D, general
Above-mentioned eluent is recrystallized with ethanol, after drying, produces the fragrant sesame slices extract.2. by fragrant sesame slices extract and commercially available
Other auxiliary materials crushed 100 eye mesh screens with miniature high-speed pulverizer respectively, will sieve mixed in mixer after lower batching weighing
Stirring 15 minutes is closed, is well mixed, that is, flavouring of the present invention is made.
The production cost of the present invention is low, and equipment is simple, abundant raw material, and culinary art duck seasoning special, tool are used as with the present invention
There is increasing is fresh to render palatable, appetitive function, and environmental protection, without any side effects without any preservative, the resting period is long,
Up to more than 12 months.Tested through physicochemical and microbial index, fineness of grinding (30 hole ∕ cm2Residue on sieve)≤1.5%；Contain
Water≤12%；Total ash≤9%；Acid insoluble ash≤4%；Total bacteria count≤1.0 × 104/ gram；Escherichia coli≤45MPN/100
Gram, meet national flavouring index request.
Embodiment
5% ethanol water will be added after fragrant sesame slices drying and crushing to extract 60 minutes in 60 DEG C of heat backflows, and is filtered, and must be soaked
Extract；B, above-mentioned leaching liquor extracted with ether, obtain extract；C, above-mentioned extract carried out with the post of polyethylene glycol 5000
Column chromatography, then eluted with concentration for 10% aqueous acetic acid, obtain eluent；D, above-mentioned eluent recrystallized with ethanol,
After drying, the fragrant sesame slices extract is produced.
The delicate fragrance type perfume sesame slices culinary art special flavouring dispensing of duck:
Fragrant 15 grams of sesame slices extract, 5 grams of glossy ganoderma powder, 3 grams of garlic powder, 3 grams of ginger powder, 5 grams of hawthorn powder, 3 grams of spiceleaf powder, licorice powder
3 grams, 3 grams of red bean powder
Fragrant sesame slices extract and other commercially available auxiliary materials were crushed into 100 eye mesh screens with miniature high-speed pulverizer respectively, by under sieve
Batching weighing after in mixer mix 15 minutes, be well mixed, that is, flavouring of the present invention is made.
The spicy type perfume sesame slices culinary art special condiment dispensing of duck：
Fragrant 15 grams of sesame slices extract, 10 grams of glossy ganoderma powder, 5 grams of garlic powder, 5 grams of ginger powder, 10 grams of hawthorn powder, 5 grams of chilli powder, Chinese prickly ash
8 grams of powder, 5 grams of cumin powder
Fragrant sesame slices extract and other commercially available auxiliary materials were crushed into 100 eye mesh screens with miniature high-speed pulverizer respectively, by under sieve
Batching weighing after in mixer mix 15 minutes, be well mixed, that is, flavouring of the present invention is made.
Claims (4)
1. a kind of flavouring for the culinary art duck being made by raw material of fragrant sesame slices, it is characterised in that dispensing is as follows：Fragrant sesame slices are extracted
Thing：10-20 grams, glossy ganoderma powder：5-10 grams, garlic powder：3-5 grams, ginger powder：3-5 grams, hawthorn powder：5-10 grams, delicate fragrance or spicy
Auxiliary material：5-30 grams.
The flavouring of seasoning during the culinary art duck that 2. fragrant sesame slices according to claim 1, which are raw material, to be made, it is characterised in that
Described dispensing is as follows：Fragrant sesame slices extract：10-20 grams, glossy ganoderma powder：5-10 grams, garlic powder：3-5 grams, ginger powder：3-5 grams,
Hawthorn powder：5-10 grams, spiceleaf powder：3-5 grams, licorice powder：3-5 grams, red bean powder：3-5 grams, constitute the fragrant sesame slices culinary art duck of delicate fragrance type
Special flavouring.
The flavouring of seasoning during the culinary art duck that 3. fragrant sesame slices according to claim 1, which are raw material, to be made, it is characterised in that
Described dispensing is as follows：Fragrant sesame slices extract：10-20 grams, glossy ganoderma powder：5-10 grams, garlic powder：3-5 grams, ginger powder：3-5 grams,
Hawthorn powder：5-10 grams, chilli powder：3-5 grams, zanthoxylum powder：5-8 grams, cumin powder：3-5 grams, constitute the fragrant sesame slices culinary art duck of spicy type
Special flavouring.
The flavouring of seasoning, its production technology during the culinary art duck that 4. fragrant sesame slices according to claim 1, which are raw material, to be made
It is：1. the extracting method of fragrant sesame slices extract is as follows：A, 5% ethanol water will be added in 50-60 DEG C after fragrant sesame slices drying and crushing
Heat backflow extraction 40-60 minutes, and filter, obtain leaching liquor；B, above-mentioned leaching liquor extracted with ether, obtain extract；c、
Above-mentioned extract is subjected to column chromatography, then the aqueous acetic acid elution for being 5-10% with concentration with the post of polyethylene glycol 5000, must be eluted
Liquid；D, above-mentioned eluent recrystallized with ethanol, after drying, produce the fragrant sesame slices extract；2. fragrant sesame slices are extracted
Thing and other commercially available auxiliary materials crushed 100 eye mesh screens with miniature high-speed pulverizer respectively, will stirred after the batching weighing under sieving
Mix in machine and mix 15 minutes, be well mixed, that is, the fragrant sesame slices culinary art special flavouring of duck is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710189639.2A CN107006827A (en) | 2017-03-27 | 2017-03-27 | Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710189639.2A CN107006827A (en) | 2017-03-27 | 2017-03-27 | Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof |
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| CN107006827A true CN107006827A (en) | 2017-08-04 |
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| CN201710189639.2A Pending CN107006827A (en) | 2017-03-27 | 2017-03-27 | Fragrant sesame slices culinary art special flavouring of duck and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982287A (en) * | 2016-06-13 | 2016-10-05 | 湖北文理学院 | Special gynura bicolor seasoning for cooking bean curd |
| CN106036758A (en) * | 2016-06-13 | 2016-10-26 | 湖北文理学院 | Special condiment for cooked mutton with plantain herb |
| CN106072361A (en) * | 2016-06-13 | 2016-11-09 | 湖北文理学院 | The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus |
-
2017
- 2017-03-27 CN CN201710189639.2A patent/CN107006827A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982287A (en) * | 2016-06-13 | 2016-10-05 | 湖北文理学院 | Special gynura bicolor seasoning for cooking bean curd |
| CN106036758A (en) * | 2016-06-13 | 2016-10-26 | 湖北文理学院 | Special condiment for cooked mutton with plantain herb |
| CN106072361A (en) * | 2016-06-13 | 2016-11-09 | 湖北文理学院 | The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus |
Non-Patent Citations (1)
| Title |
|---|
| 孙志慧: "《食物养生一本全》", 31 May 2013, 天津科学技术出版社 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170804 |
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| RJ01 | Rejection of invention patent application after publication |