CN107549758A

CN107549758A - A kind of food incense and preparation method thereof

Info

Publication number: CN107549758A
Application number: CN201710681294.2A
Authority: CN
Inventors: 聂伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-08-10
Filing date: 2017-08-10
Publication date: 2018-01-09

Abstract

The invention discloses a kind of food incense and preparation method thereof：The formula includes spices, charcoal, glutinous leaf, glutinous rice and water, and stacte of the invention can produce the smoked product of different taste, multiple tastes according to different material；The stacte of the present invention has broken the limitation that traditional food smokes the time；Stacte can bulk industrial production, improve production efficiency；The manufacture craft of stacte is simple and environmentally-friendly.

Description

A kind of food incense and preparation method thereof

Technical field

The present invention relates to food processing field, especially a kind of food incense and preparation method thereof.

Background technology

Smoking food is because of its bright in color, delicious, mouthfeel is strong, is easy to the features such as preservation, is liked extensively by people. Tradition is for the forwarding method of smoking of meat：It is barricaded as a hanger using brandreth or masonry, cuts the meat into strip and hang on hanger, The smoked material such as the plant leaf blade, spices or sawdust face of different aromas are lighted below meat frame according to the taste that people are liked, are utilized Its caused fumigation is smoked to meat.It is twelfth month progress in the lunar calendar generally to smoke meat, therefore is referred to as " bacon ", is selected cured Month smoke is because more for the floristics smoked and the water content of blade is higher so that is planted when being smoked Thing is nonflammable.It can be seen that being conventionally used to the raw material harvesting trouble smoked, it is not easy to carry；Only just plucked a plant when smoking Spices, it is not easy to maintain；And need constantly to check plant perfume when smoking, in case plant perfume burning causes meat to burn Jiao, influences mouthfeel, and the duration and degree of heating is difficult to control.

The content of the invention

The present invention is to provide a kind of food incense and preparation method thereof to solve above-mentioned technical problem.

The technical solution adopted in the present invention is：A kind of food incense, its formula include following components by weight percentage： 16%-20% Bai Xiangye, 5%-9% charcoal, 3%-7% glutinous leaf, 2%-6% glutinous rice, 64%-68% water, cypress Spiceleaf contains strong cypress fragrance, and charcoal can be combustion-supporting, and glutinous rice plays adhesion, and it is harder crisp to be used alone the stacte of glutinous rice, easily Disconnected, the toughness of stacte can be increased by adding glutinous leaf, and the stacte that above formula makes can smoke out the food of cypress fragrance.

A kind of food incense, its formula include following components by weight percentage：16%-20% yellow cinnamon leaf, 5%-9% Charcoal, 3%-7% glutinous leaf, 2%-6% glutinous rice, 64%-68% water, yellow cinnamon leaf contains strong cinnamomum camphora taste, charcoal Can be combustion-supporting, glutinous rice plays adhesion, is used alone that the stacte of glutinous rice is harder crisp, and easily broken, the tough of stacte can be increased by adding glutinous leaf Property, the stacte that above formula makes can smoke out the food of cinnamomum camphora taste.

A kind of food incense, its formula include following components by weight percentage：16%-20% cumin, 5%-9% Charcoal, 3%-7% glutinous leaf, 2%-6% glutinous rice, 64%-68% water, cumin contain strong cumin, and charcoal can help Combustion, glutinous rice plays adhesion, is used alone that the stacte of glutinous rice is harder crisp, and easily broken, the toughness of stacte can be increased by adding glutinous leaf, with The stacte that upper formula makes can smoke out the food of cumin.

A kind of food incense, its formula include following components by weight percentage：1%-3% anise, 0.5%-1.5% Cassia bark, 1%-3% fennel seeds, 1%-3% radix glycyrrhizae, 2%-4% orange peels, 2%-4% old ginger, 3%-5% peanut Shell, 3%-5% melon seed cases, 7%-9% charcoal, 4%-6% glutinous leaf, 3%-5% glutinous rice, 61%-63% water, eight Angle, cassia bark, fennel seeds, radix glycyrrhizae, orange peel, old ginger, peanut shell and melon seed cases can be combustion-supporting as spices, charcoal, and glutinous rice plays adhesion Effect, it is harder crisp to be used alone the stacte of glutinous rice, easily broken, and the toughness of stacte can be increased by adding glutinous leaf, and above formula makes smoked Perfume (or spice) can smoke out the food of spiced.

A kind of preparation method of food incense, comprises the following steps：

(1)：By the raw mill in formula than water into powder, with standby；

(2)：Water is burnt to boiling, the glutinous rice flour obtained by step (1) is poured into water, slow fire is reused and stirs to glutinous Ground rice is well-done, then stops working；

(3)：Remaining powder obtained by step (1) is poured into the solution in step (2), agitating solution to pasty state；

(4):Solution in step (3) is poured into incense coil mould, is fabricated to stacte；

(5)：The stacte naturally dry that will be made；

(6)：The stacte dried in step (5) is toasted again.

Raw mill to screen cloth when sieving is 80 mesh in step (1), ensures the efficiency of combustion of stacte.

Solution temperature described in step (3) be less than 30 DEG C when, remaining raw material is poured into solution, treat temperature be down to 30 DEG C with When lower, glutinous rice flour is well-done, and glutinous rice solution has adhesive, then remaining raw material is poured into making stacte is carried out in glutinous rice solution.

Naturally dry avoids stacte moisture from being quickly lost in, ensures the quality of stacte to stacte water content 5% in step (5).

Stacte water content is baked in step (6) less than 0.3%, the stacte water content after naturally dry is more, is not easy to protect Deposit and light, dried reduction stacte water content again.

The beneficial effects of the invention are as follows：The stacte of the present invention can produce the smoked product of different taste according to different material, Multiple tastes；The stacte of the present invention has broken the limitation that traditional food smokes the time；Stacte can bulk industrial production, carry High production efficiency；The manufacture craft of stacte is simple and environmentally-friendly.

Embodiment

The present invention is further described below.

A kind of food incense of the present invention, its formula include following components by weight percentage：18% Bai Xiangye, 7% Charcoal, 5% glutinous leaf, 4% glutinous rice, 66% water.

A kind of food incense, its formula include following components by weight percentage：18% yellow cinnamon leaf, 7% charcoal, 5% glutinous leaf, 4% glutinous rice, 66% water.

A kind of food incense, its formula include following components by weight percentage：18% cumin, 7% charcoal, 5% Glutinous leaf, 4% glutinous rice, 66% water.

A kind of food incense, its formula include following components by weight percentage：2% anise, 1% cassia bark, 2% Fennel seeds, 2% radix glycyrrhizae, 3% orange peel, 3% old ginger, 4% peanut shell, 4% melon seed cases, 8% charcoal, 5% it is glutinous Leaf, 4% glutinous rice, 62% water.

A kind of preparation method of food incense, comprises the following steps：

(1)：It is 80 mesh by the raw mill in formula than water to screen cloth when sieving, with standby；

(3)：When glutinous rice solution in step (2) is less than 30 DEG C, remaining powder obtained by step (1) is poured into step (2) in the solution in, agitating solution to pasty state, mixing time -20 minutes 10 minutes；

(5)：The stacte naturally dry made to stacte water content is less than 5%；

(6)：The stacte of naturally dry in step (5) is carried out being baked to again water content less than 0.3%.

Claims

A kind of 1. food incense, it is characterised in that：Its formula includes following components by weight percentage：16%-20% Bai Xiang Leaf, 5%-9% charcoal, 3%-7% glutinous leaf, 2%-6% glutinous rice, 64%-68% water.
A kind of 2. food incense, it is characterised in that：Its formula includes following components by weight percentage：16%-20% cinnamomum camphora Leaf, 5%-9% charcoal, 3%-7% glutinous leaf, 2%-6% glutinous rice, 64%-68% water.
A kind of 3. food incense, it is characterised in that：Its formula includes following components by weight percentage：16%-20% cumin, 5%-9% charcoal, 3%-7% glutinous leaf, 2%-6% glutinous rice, 64%-68% water.
A kind of 4. food incense, it is characterised in that：Its formula includes following components by weight percentage：1%-3% anise, 0.5%-1.5% cassia bark, 1%-3% fennel seeds, 1%-3% radix glycyrrhizae, 2%-4% orange peels, 2%-4% old ginger, 3%-5% peanut shell, 3%-5% melon seed cases, 7%-9% charcoal, 4%-6% glutinous leaf, 3%-5% glutinous rice, 61%- 63% water.
5. such as the preparation method of any one food incense in claim 1-4, it is characterised in that：Comprise the following steps：

(1)：By the raw mill in formula than water into powder, with standby；

(2)：Water is burnt to boiling, the glutinous rice flour obtained by step (1) is poured into water, slow fire is reused and stirs to glutinous rice flour It is well-done, natural cooling of then stopping working；

(3)：Remaining powder obtained by step (1) is poured into the solution in step (2), agitating solution to pasty state；

(4):Solution in step (3) is poured into incense coil mould, is fabricated to stacte；

(5)：The stacte naturally dry that will be made；

(6)：The stacte of naturally dry in step (5) is toasted again.
6. such as a kind of preparation method of food incense of claim 5, it is characterised in that：Raw mill is to mistake in the step (1) Screen cloth is 80 mesh during sieve.
7. such as a kind of preparation method of food incense of claim 5, it is characterised in that：In the step (3), when the solution temperature When degree is less than 30 DEG C, remaining raw material is poured into solution.
8. such as a kind of preparation method of food incense of claim 5, it is characterised in that：Naturally dry is to smoked in the step (5) Fragrant water content is less than 5%.
9. such as a kind of preparation method of food incense of claim 5, it is characterised in that：Stacte is baked in the step (6) to contain Water is less than 0.3%.