CN107095252A - A kind of food seasoning and its processing method - Google Patents
A kind of food seasoning and its processing method Download PDFInfo
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- CN107095252A CN107095252A CN201610094593.1A CN201610094593A CN107095252A CN 107095252 A CN107095252 A CN 107095252A CN 201610094593 A CN201610094593 A CN 201610094593A CN 107095252 A CN107095252 A CN 107095252A
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Abstract
Proposed by the present invention is a kind of food seasoning and its processing method of field of food.It is formulated by：Chinese prickly ash, aniseed, Chinese cassia tree, galingal, the root of Dahurain angelica, meat bandit, fructus amomi, tsaoko, dried orange peel, fennel, cape jasmine, finish dial, hazelnut kernel, SEMEN PINI KORAIENSIS, flat almond be respectively by the mixing of 1~50 gram of ratio, turn into finished product condiment powder through dry state grinding, or with condiment powder add water dipping after grinding turn into flavouring starch, finished product flavouring liquid and condiment solid are isolated after condiment slurry is heated, condiment solid turns into flavouring essence after low temperature drying.The condiment being made by inventive formulation and method has particle thin, good dispersion, and seasoning speed is fast, easy to use, the unique effect of fragrance.Processing suitable for stew, cooking, soup dish, braised dish and cold vegetable dish in sauce and filling dish is used.
Description
Technical field
Proposed by the present invention is a kind of food seasoning and its processing method of field of food.
Background technology
Before the present invention is proposed, widely used vegetal food seasoning is generally constituted with the raw material that Chinese prickly ash, aniseed, pepper etc. are main body.For example：Combination condiment on the market has " Thirteen Spice ", " 18 taste " etc..Wherein " Thirteen Spice " is made up of Chinese prickly ash, pepper, cloves, tsaoko, anise, cassia bark, the banksia rose, fructus amomi, the root of Dahurain angelica, the mixing of galingal powder." 18 taste " is made up of Chinese prickly ash, pepper, anise, fennel seeds, cassia bark, the banksia rose, the root of Dahurain angelica, kaempferia galamga, galingal, tsaoko, radix glycyrrhizae, fructus amomi, the mixing of cloves powder.Its processing method is that various raw materials are crushed into powder respectively or after mixing, and packaged is finished product.
Although existing condiment is with certain seasoning, unique odor type of kernel is lacked in fragrance, thus, it can't reach the effect of anticipation on some dish or adjustment with sunken food taste.It is even more so especially when doing the short dish of the cooking times such as cold vegetable dish in sauce, soup dish, filling dish moreover, when powdered condiment is used for the taste allotment of dish, its fragrance is not easily dissolved release.
The content of the invention
The present invention is directed to the shortcoming of existing plant Combination condiment, proposes a kind of new food seasoning and its processing method.
1st, flavouring material formula：Chinese prickly ash, aniseed, Chinese cassia tree, galingal, the root of Dahurain angelica, meat bandit, fructus amomi, tsaoko, dried orange peel, fennel, cape jasmine, complete group, hazelnut kernel, SEMEN PINI KORAIENSIS, flat almond, each 1~50 gram.
2nd, condiment processing method：
A, will as above raw material in the dry state separate compiling turn into powder, mix in proportion, or first in proportion mix after grinding turn into finished product condiment powder.
B, hygrometric state grinding will be carried out after as above condiment powder softens through water retting, and turn into flavouring after filtering and starch.
C, condiment slurry is subjected to heat treatment, isolates upper strata liquid as finished product flavouring liquid.
D, by condiment slurry isolate solid matter remaining after liquid crushed after being dried under cryogenic, as into flavouring essence.
Inventive formulation and processing method have the following advantages that.
1st, due to being combined in flavouring material formula in added with the hazelnut kernel of foodstuff, SEMEN PINI KORAIENSIS and flat almond kernel, in addition to the fragrance with conventional condiment, also there is the mixing fragrance for adding kernel, the taste adjustment of the sunken material such as cooking and steamed stuffed bun, dumpling, pie suitable for dish and prepared food, with unique flavouring effect.
2nd, because the present invention is in the process of product, at the same can obtain finished product condiment powder, into flavouring slurry, finished product flavouring liquid, into flavouring essence.Time processing can obtain multiple product.Moreover, the processing starched into flavouring uses wet grinding, it is possible to achieve granularity is minimum, the effect with good dispersion.And the aroma substance in raw material is able to dissolution, mixing and absorption when in use, can be spread rapidly in dish, help to shorten cooking time, improve the flavor effect of condiment in seasoning granules and surface.
3rd, because in the process of condiment, condiment starches heated processing, separation liquid and solid-state.The oil material that separates out of condiment slurry middle reaches is dispersed in flavouring liquid, not only makes to contain grease type flavouring ingredient in flavouring liquid, and is also prevented from becoming sour and going bad for solid-state condiment.The solid matter isolated in condiment slurry is as condiment essence, the aroma effect with raw material mixed type.
To sum up summarize it can be said that the condiment made by the food seasoning and its processing method of the present invention has that particle is thin, good dispersion, the effect that seasoning speed is fast, easy to use, fragrance is unique.Wherein condiment powder is applied to stew and the dish seasoning of cooking time length is used, and is particularly suitable for use in prepared food and canned meat processing is used；Condiment slurry is used suitable for cooking and the short dish seasoning of cooking time, is particularly suitable for use in the quick dish processing in restaurant and is used；The processing that flavouring liquid is applied to soup dish, braised dish and cold vegetable dish in sauce is used；The processing that condiment essence is applied to fall into dish is used.
Embodiment
1st, flavouring material formula：Chinese prickly ash, aniseed, Chinese cassia tree, galingal, the root of Dahurain angelica, meat bandit, fructus amomi, tsaoko, dried orange peel, fennel, cape jasmine, complete group, hazelnut kernel, SEMEN PINI KORAIENSIS, flat almond are respectively mixed in 1~50 gram of ratio.
2nd, condiment processing method：
A, will as above raw material in the dry state separate compiling turn into powder, mix in proportion, or first in proportion mix after grinding turn into finished product condiment powder.
B, hygrometric state grinding will be carried out after as above condiment powder softens through water retting, and turn into flavouring after filtering and starch.Material, water weight ratio are between 1: 5~10.
C, condiment slurry is subjected to heat treatment, isolates upper strata liquid as finished product flavouring liquid.Warm temperature is between 50~95 DEG C, and the time is between 0.5~1 hour.
D, by remaining solid matter crushed after being dried under cryogenic, as into flavouring essence.Cryogenic conditions are below 50 DEG C.
Embodiment 1：
Formula：Take 5 grams of Chinese prickly ash, 5 grams of aniseed, 2 grams of Chinese cassia tree, 1 gram of galingal, 3 grams of the root of Dahurain angelica, 1 gram of meat bandit, 2 grams of fructus amomi, 1 gram of tsaoko, 2 grams of dried orange peel, 1 gram of fennel, 3 grams of cape jasmine, finish dial 1 gram, 5 grams of hazelnut kernel, 5 grams of SEMEN PINI KORAIENSIS, after the mixing of 5 grams of flat almond, grinding is as powdered.It can be mainly used in the cooking of meat dish directly as finished product condiment powder and use.Also condiment slurry, flavouring liquid or condiment essence can be made of raw material as above and its ratio using the processing method of the present invention.
Embodiment 2：
Formula：Take 1 gram of Chinese prickly ash, 1 gram of aniseed, 1 gram of Chinese cassia tree, 1 gram of galingal, 2 grams of the root of Dahurain angelica, 1 gram of meat bandit, 3 grams of fructus amomi, 2 grams of tsaoko, 1 gram of dried orange peel, 1 gram of fennel, 1 gram of cape jasmine, finish dial 1 gram, 10 grams of hazelnut kernel, 10 grams of SEMEN PINI KORAIENSIS, after the mixing of 10 grams of flat almond grinding as powdered.It, directly as finished product condiment powder, can be mainly used as falling into the seasoning of material.Also condiment slurry, flavouring liquid or condiment essence can be made of raw material as above and its ratio using the processing method of the present invention.
Condiment powder, condiment slurry, flavouring liquid and condiment essence can distinguish packing and selling as similar condiment different product form, to adapt to different application scenarios.
Claims (1)
1. a kind of food seasoning and its processing method, in formula constituent containing Chinese prickly ash, aniseed, Chinese cassia tree, galingal, the root of Dahurain angelica, meat bandit, finish dial, fructus amomi, tsaoko, dried orange peel, fennel,
Cape jasmine, it is characterized in that：Also contain hazelnut kernel, SEMEN PINI KORAIENSIS and flat almond in formula constituent, respectively mixed in 1~50 gram of ratio, finished product condiment powder is turned into through dry method grinding, grinding turns into flavouring slurry after water retting by condiment powder, liquid will be separated after condiment slurry heating
Thing turns into finished product flavouring liquid, and solid turns into flavouring essence through low temperature drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610094593.1A CN107095252A (en) | 2016-02-22 | 2016-02-22 | A kind of food seasoning and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610094593.1A CN107095252A (en) | 2016-02-22 | 2016-02-22 | A kind of food seasoning and its processing method |
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| CN107095252A true CN107095252A (en) | 2017-08-29 |
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| CN201610094593.1A Pending CN107095252A (en) | 2016-02-22 | 2016-02-22 | A kind of food seasoning and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766653A (en) * | 2021-04-28 | 2022-07-22 | 浙江骄栀科技有限公司 | Formula of mixed rice material and preparation process thereof |
-
2016
- 2016-02-22 CN CN201610094593.1A patent/CN107095252A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766653A (en) * | 2021-04-28 | 2022-07-22 | 浙江骄栀科技有限公司 | Formula of mixed rice material and preparation process thereof |
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Application publication date: 20170829 |
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| WD01 | Invention patent application deemed withdrawn after publication |