CN107772399A - Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof - Google Patents
Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof Download PDFInfo
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- CN107772399A CN107772399A CN201610715661.1A CN201610715661A CN107772399A CN 107772399 A CN107772399 A CN 107772399A CN 201610715661 A CN201610715661 A CN 201610715661A CN 107772399 A CN107772399 A CN 107772399A
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- flavoring
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- 239000003814 drug Substances 0.000 title claims abstract description 28
- 238000010792 warming Methods 0.000 title claims abstract description 24
- 239000007787 solid Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 19
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 241000522254 Cassia Species 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 8
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000036541 health Effects 0.000 abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 abstract description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof belongs to health care seasoning matter field, by weight, mainly by following material composition：37 parts of American Ginseng, 20 30 parts of galingal, 10 14 parts of Chinese cassia tree, 24 parts of green lemon, 38 parts of field thistle, dry sea-tangle are 59 parts, 12 20 parts of malt, 13 parts of salt, 24 parts of yeast；80 100 parts of rice.The present invention provides a kind of health care, warming up solid first Chinese medicine flavoring that a kind of winter uses, addition can play good health effect in vegetable on a small quantity for a long time, the flavoring taste is light light, the original taste of vegetable will not be destroyed, it is used together with aniseed such as fennel cassia barks, the property of medicine will not be lost.
Description
Technical field
The invention belongs to health care seasoning matter field, warming up solid first Chinese medicine flavoring and its system that especially a kind of winter uses
Preparation Method.
Background technology
According to the Historic Evolution of China's Traditional Chinese medicine flavoring, it can substantially be divided into following three generations：The first generation：Single seasons
Product, Chinese prickly ash, anise, cassia bark, rhizoma zingiberis, capsicum, etc. natural flavor, its time prevailing is most long, thousands of years of span.The second generation：
Purpose compound flavour enhancer.Modernization purpose compound flavour enhancer is started late, and just starts to develop rapidly into the nineties.This flavouring is only focused on
The taste of prominent main dishes and pastries, changes the mode of appearance of main dishes and pastries, increases the color and luster of main dishes and pastries, and promote people's appetite with this.At present, in city
Field occupation rate and marketing share are all very big.The third generation：Traditional Chinese medicine flavoring.Under Chinese people's growth in the living standard, people are not
Only requirement has enough to eat, the color delicacy incense done, and what is most focused on is healthy, health！This flavouring has sterilizing, promotees
Enter digestion, it is anti-ageing to wait for a long time.Now each big city healthy tendency gesture it is violent occupy market.
The content of the invention
Problem to be solved
The present invention is directed to problems of the prior art, there is provided a kind of health care, adjusts homeostasis, exists on a small quantity for a long time
Addition can play good health effect in vegetable, and the flavoring taste is light light, will not destroy the original taste of vegetable,
It is used together with aniseed such as fennel cassia barks, the property of medicine will not be lost.
Technical scheme
Warming up solid first Chinese medicine flavoring that a kind of winter uses, by weight, mainly by following material composition：American Ginseng 3-7 parts,
Galingal 20-30 parts, Chinese cassia tree 10-14 parts, green lemon 2-4 parts, field thistle 3-8 parts, dry sea-tangle is 5-9 parts, malt 12-20 parts, salt 1-3
Part, yeast 2-4 parts；Rice 80-100 parts.
Warming up solid first Chinese medicine flavoring that a kind of winter uses, by weight, mainly by following material composition：American Ginseng 5
Part, 25 parts of galingal, 12 parts of Chinese cassia tree, 3 parts of green lemon, 7 parts of field thistle, dry sea-tangle is 7 parts, 16 parts of malt, 2 parts of salt, 3 parts of yeast；Greatly
90 parts of rice.
Warming up solid first Chinese medicine method for preparing flavoring that a kind of winter uses is：
Step 1：It is standby that each component is captured by weight；
Step 2：Each material is pulverized and mixed in addition to galingal, American Ginseng, salt, yeast, rice；
Step 3：Envelope gauze bag respectively expects that boiling water decocts, and boils and carries three times, each 1-2 hours；
Step 4：Mix each secondary leach cooking liquid；Obtain by weight, above material：Water is 1:30 liquid；
Step 5:Mixed after liquid cooling with rice, add yeast fermentation；
Step 6：Galingal powder crushed 100 mesh sieves with American Ginseng；It is well mixed with step 5 gains, enters -20 to -25 degrees Celsius
Freezer is quenched 3-8 hours；
Step 7：Drying is taken out, is crushed；
Step 8：Salt is added to be well mixed；
Step 9：Cooling, examine, packaging.
Described step 5 fermentation time is 2-4 hours；
It is 30-40 degrees Celsius that described step 7, which takes out drying temperature,.
Application method is cooked to be sprinkled into vegetable.
Beneficial effect：The present invention is directed to problems of the prior art, there is provided a kind of health care, a kind of winter use
Warming up solid first Chinese medicine flavoring, addition can play good health effect in vegetable on a small quantity for a long time, the flavoring taste
It is light light, the original taste of vegetable will not be destroyed, is used together with aniseed such as fennel cassia barks, the property of medicine will not be lost.It is Chinese cassia tree, small
The things such as Ji, warming up dry sea-tangle change taste to carry fresh, green lemon.Malt plays the role of to help digestion with, for food stagnation, indigestion etc.
There is the effect of fine, belong to out food stomach invigorating class material.Preparation technology takes rice as carrier, and the short time is not after infiltrating extract solution
Complete fermentation, saccharomycete is eliminated in quenching, while forms ice cube, ultrasonic vibration, accelerates powder to disperse in whole material, and drying is lost
Water, prevent that flavoring is corrupt.Preparation process is simple, holding time length, the proud reservation of delicate flavour chemical substance.American Ginseng, galingal are most
Adding afterwards prevents execution of fermenting.Rice is low as flavor carrier cost, and pulvis amount is convenient according to the regulation of personal taste.
Herein it should be noted that Chinese cassia tree part population allergy, so using water extraction, active principle is proposed, by saccharomycete generation
Thank, long-chain can be decomposed and had an opportunity, reduce sensibiligen content.
Specific embodiment
Embodiment 1
Warming up solid first Chinese medicine flavoring that a kind of winter uses, by weight, mainly by following material composition：5 parts of American Ginseng, it is good
25 parts of ginger, 12 parts of Chinese cassia tree, 3 parts of green lemon, 7 parts of field thistle, dry sea-tangle are 7 parts, 16 parts of malt, 2 parts of salt, 3 parts of yeast；Rice 90
Part.
Warming up solid first Chinese medicine method for preparing flavoring that a kind of winter uses is：
Step 1：It is standby that each component is captured by weight；
Step 2：Each material is pulverized and mixed in addition to galingal, American Ginseng, salt, yeast, rice；
Step 3：Envelope gauze bag respectively expects that boiling water decocts, and boils and carries three times, 1 hour every time；
Step 4：Mix each secondary leach cooking liquid；Obtain by weight, above material：Water is 1:30 liquid；
Step 5:Mixed after liquid cooling with rice, add yeast fermentation；
Step 6：Galingal powder crushed 100 mesh sieves with American Ginseng；It is well mixed with step 5 gains, enters -20 to -25 degrees Celsius
Freezer is quenched 6 hours；
Described step 5 fermentation time is 3 hours；
It is 35 degrees Celsius that described step 7, which takes out drying temperature,.
Embodiment 2
Warming up solid first Chinese medicine flavoring that a kind of winter uses, by weight, mainly by following material composition：3 parts of American Ginseng, it is good
20 parts of ginger, 10 parts of Chinese cassia tree, 2 parts of green lemon, 3 parts of field thistle, dry sea-tangle are 5 parts, 12 parts of malt, 1 part of salt, 2 parts of yeast；Rice 80
Part.
Warming up solid first Chinese medicine method for preparing flavoring that a kind of winter uses is：
Step 1：It is standby that each component is captured by weight；
Step 2：Each material is pulverized and mixed in addition to galingal, American Ginseng, salt, yeast, rice；
Step 3：Envelope gauze bag respectively expects that boiling water decocts, and boils and carries three times, 2 hours every time；
Step 4：Mix each secondary leach cooking liquid；Obtain by weight, above material：Water is 1:30 liquid；
Step 5:Mixed after liquid cooling with rice, add yeast fermentation；
Step 6：Galingal powder crushed 100 mesh sieves with American Ginseng；It is well mixed with step 5 gains, enters -20 to -25 degrees Celsius
Freezer is quenched 3 hours；
Step 7：Drying is taken out, is crushed；
Step 8：Salt is added to be well mixed；
Step 9：Cooling, examine, packaging.
Described step 5 fermentation time is 2 hours；
It is 40 degrees Celsius that described step 7, which takes out drying temperature,.
Application method is cooked to be put into vegetable.
Embodiment 3
Warming up solid first Chinese medicine flavoring that a kind of winter uses, by weight, mainly by following material composition：7 parts of American Ginseng, it is good
30 parts of ginger, 14 parts of Chinese cassia tree, 4 parts of green lemon, 8 parts of field thistle, dry sea-tangle are 9 parts, 20 parts of malt, 3 parts of salt, 4 parts of yeast；Rice 100
Part.
Warming up solid first Chinese medicine method for preparing flavoring that a kind of winter uses is：
Step 1：It is standby that each component is captured by weight；
Step 2：Each material is pulverized and mixed in addition to galingal, American Ginseng, salt, yeast, rice；
Step 3：Envelope gauze bag respectively expects that boiling water decocts, and boils and carries three times, 1 hour every time；
Step 4：Mix each secondary leach cooking liquid；Obtain by weight, above material：Water is 1:30 liquid；
Step 5:Mixed after liquid cooling with rice, add yeast fermentation；
Step 6：Galingal powder crushed 100 mesh sieves with American Ginseng；It is well mixed with step 5 gains, enters -20 to -25 degrees Celsius
Freezer is quenched 8 hours；
Step 7：Drying is taken out, is crushed；
Step 8：Salt is added to be well mixed；
Step 9：Cooling, examine, packaging.
Described step 5 fermentation time is 4 hours；
It is 30 degrees Celsius that described step 7, which takes out drying temperature,.
Claims (6)
- A kind of 1. warming up solid first Chinese medicine flavoring that winter uses, by weight, mainly by following material composition：American Ginseng 3-7 Part, galingal 20-30 parts, Chinese cassia tree 10-14 parts, green lemon 2-4 parts, field thistle 3-8 parts, dry sea-tangle is 5-9 parts, malt 12-20 parts, salt 1-3 parts, yeast 2-4 parts；Rice 80-100 parts.
- A kind of 2. warming up solid first Chinese medicine flavoring that a kind of winter according to claim 1 uses, it is characterised in that winter The warming up solid first Chinese medicine flavoring used, by weight, mainly by following material composition：5 parts of American Ginseng, 25 parts of galingal, Chinese cassia tree 12 parts, 3 parts of green lemon, 7 parts of field thistle, dry sea-tangle is 7 parts, 16 parts of malt, 2 parts of salt, 3 parts of yeast；90 parts of rice.
- A kind of 3. warming up solid first Chinese medicine flavoring that a kind of winter according to claim 1 uses, it is characterised in that winter The warming up solid first Chinese medicine method for preparing flavoring used is：Step 1：It is standby that each component is captured by weight；Step 2：Each material is pulverized and mixed in addition to galingal, American Ginseng, salt, yeast, rice；Step 3：Envelope gauze bag respectively expects that boiling water decocts, and boils and carries three times, each 1-2 hours；Step 4：Mix each secondary leach cooking liquid；Obtain by weight, above material：Water is 1:30 liquid；Step 5:Mixed after liquid cooling with rice, add yeast fermentation；Step 6：Galingal powder crushed 100 mesh sieves with American Ginseng；It is well mixed with step 5 gains, enters -20 to -25 degrees Celsius Freezer is quenched 3-8 hours；Step 7：Drying is taken out, is crushed；Step 8：Salt is added to be well mixed；Step 9：Cooling, examine, packaging.
- 4. warming up solid first Chinese medicine flavoring that a kind of winter according to claim 1 uses, it is characterised in that described step Rapid 5 fermentation time is 2-4 hours.
- 5. warming up solid first Chinese medicine flavoring that a kind of winter according to claim 1 uses, it is characterised in that described step Rapid 7 take out drying temperature as 30-40 degrees Celsius.
- 6. warming up solid first Chinese medicine flavoring that a kind of winter according to claim 1 uses, it is characterised in that application method To be sprinkled into vegetable culinary art.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715661.1A CN107772399A (en) | 2016-08-25 | 2016-08-25 | Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715661.1A CN107772399A (en) | 2016-08-25 | 2016-08-25 | Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772399A true CN107772399A (en) | 2018-03-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610715661.1A Pending CN107772399A (en) | 2016-08-25 | 2016-08-25 | Warming up solid first Chinese medicine flavoring that a kind of winter uses and preparation method thereof |
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| CN (1) | CN107772399A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378271A (en) * | 2018-03-13 | 2018-08-10 | 新乡医学院 | A kind of nutraceutical and preparation method thereof and application |
| CN112401215A (en) * | 2020-10-19 | 2021-02-26 | 成都大厨宝农业科技有限公司 | Multifunctional seasoning |
-
2016
- 2016-08-25 CN CN201610715661.1A patent/CN107772399A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378271A (en) * | 2018-03-13 | 2018-08-10 | 新乡医学院 | A kind of nutraceutical and preparation method thereof and application |
| CN112401215A (en) * | 2020-10-19 | 2021-02-26 | 成都大厨宝农业科技有限公司 | Multifunctional seasoning |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180309 |