CN108077785A - A kind of preparation method of river formula meat bittern product processing flavor pack - Google Patents
A kind of preparation method of river formula meat bittern product processing flavor pack Download PDFInfo
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- CN108077785A CN108077785A CN201711447340.9A CN201711447340A CN108077785A CN 108077785 A CN108077785 A CN 108077785A CN 201711447340 A CN201711447340 A CN 201711447340A CN 108077785 A CN108077785 A CN 108077785A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 45
- 235000019634 flavors Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 241001131796 Botaurus stellaris Species 0.000 title claims abstract description 20
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 73
- 239000000341 volatile oil Substances 0.000 claims abstract description 57
- 235000014347 soups Nutrition 0.000 claims abstract description 46
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 16
- 235000008434 ginseng Nutrition 0.000 claims abstract description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 241000522254 Cassia Species 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 25
- 239000000047 product Substances 0.000 claims description 22
- 244000302909 Piper aduncum Species 0.000 claims description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000004575 stone Substances 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 244000061520 Angelica archangelica Species 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 240000000171 Crataegus monogyna Species 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000004570 mortar (masonry) Substances 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000004064 recycling Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 3
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000002936 tranquilizing effect Effects 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 2
- 241000208340 Araliaceae Species 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 14
- 240000004371 Panax ginseng Species 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000010242 baoji Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- -1 cloves Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of river formula meat bittern product processing flavor pack, the flavor pack is made of the soup stock bag of independent packaging, spices bag and Zanthoxylum essential oil bag.The present invention as soup-stock and is equipped with ginseng, Chinese cassia tree making pot-stewed fowl flavor pack using silkie soup, with reinforce the spleen to benefit the lung, promote the production of body fluid to quench thirst, tranquilizing the mind, qi-supplementing, blood-engendering and other effects, ginseng flavour of a drug can be removed by cooking wine, rice wine and the collocation of Radix Glycyrrhizae well, improve spiced and stewed food mouthfeel；It is arranged in pairs or groups using the fragrance such as Zanthoxylum essential oil and fennel, dried orange peel, pot-stewed fowl product can be assigned with spicy hot taste, there is unique flavor and local characteristic, and it is easy to use to season bag.
Description
Technical field
The invention belongs to food processing fields, are a kind of preparations of river formula meat bittern product processing flavor pack specifically
Method.
Background technology
Spiced and stewed food is the traditional food of China, and history can trace back to the Warring States Period, and it is all ripe to be mainly characterized by finished product
Food, can directly eat, have the characteristics that convenient material drawing, be convenient for carrying, sense of taste enrich, be still meal more than people's dining table and tea so far
Food afterwards is preferred.
Spiced and stewed food is made using the cooking method cooked with seasoning the two, and one of committed step is
Seasoning, seasoning are formulated with specific, are cooperated with various flavorings, form the stew in soy sauce food with peculiar flavour and color and luster
Product, therefore, the spice collocation of stew in soy sauce flavoring is also very important link during spiced and stewed food is cooked, once use ratio is not
When spiced and stewed food taste flavor will generate otherness（Such as bitter taste, astringent taste）, and dense medicinal material taste can be carried, influence meat
Taste, voluptuousness form unstable flavor.Particularly while existing people pursue health, function can be added in flavoring
The traditional Chinese medicine ingredients of property, such as patent document CN105341862A（A kind of Chinese herbal medicine pot-stewed fowl fast food condiment and preparation method thereof,
2016-02-24）, patent document CN105962103A（A kind of slender acanthopanax ginseng halogen meat and preparation method thereof, 2016-09-28）, patent
Document CN1340313（A kind of formula and manufacture craft in hundred Baoji of ginseng, 2002-03-20）Deng this kind of stew in soy sauce flavouring is matched somebody with somebody
Side if the collocation of flavoring is unreasonable, it is difficult to cover wherein prominent medicinal material taste, and then influences edible.
In order to overcome the problems referred above, then according to various regions consumption habit and eating habit to the spiced and stewed food tastes of different regions
Difference, the present invention propose a kind of preparation method of river formula meat bittern product processing flavor pack.
The content of the invention
It is an object of the invention to provide a kind of river formula meat bittern product processing flavor pack preparation method, using silkie soup as
Soup-stock is simultaneously equipped with ginseng, Chinese cassia tree makes pot-stewed fowl flavor pack, have reinforce the spleen to benefit the lung, promote the production of body fluid to quench thirst, the work(such as tranquilizing the mind, qi-supplementing, blood-engendering
Effect can remove ginseng flavour of a drug by cooking wine, rice wine and the collocation of Radix Glycyrrhizae, improve spiced and stewed food mouthfeel well；Using Zanthoxylum essential oil with
The fragrance such as fennel, dried orange peel are arranged in pairs or groups, and can assign pot-stewed fowl product with spicy hot taste, have unique flavor and local characteristic, and adjust
Taste bag is easy to use.
The present invention is achieved through the following technical solutions：A kind of preparation method of river formula meat bittern product processing flavor pack, institute
It states flavor pack to be made of the soup stock bag of independent packaging, spices bag and Zanthoxylum essential oil bag, component is counted in parts by weight, and preparation method is such as
Under：
（1）Silkie soup is boiled, 1~2 part of ginseng, 0.5~1 portion of Chinese cassia tree, 4~5 parts of cooking wine, 2~3 are added in every 100 parts of silkie soups
Part rice wine takes boiled 500 parts of silkie soup to be concentrated by evaporation into 100ml and packs, soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, 10~15 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 40~50 parts of rock sugar, 10~20 parts of salt, 40~45 parts of the root of Dahurain angelica, 15~20 parts of fennel, 5~10 parts of dried orange peel, spiceleaf 5
~10 parts, fragrant 7~8 parts of fruit, 5~6 parts of Fructus Amomi, 5~8 parts octagonal, 2~4 parts of Radix Glycyrrhizae, 2~4 parts of white bandit, 2~4 parts of galingal, grass
After 1~2 part of 2~4 parts of fruit, fragrant 1~2 part of seed, 1~2 part of hawthorn, cloves mixing, dried in drying baker with 50~70 DEG C of temperature
Dry 2~4h postcoolings pack after crushing to room temperature, spices bag are made.
The step（2）In, the Zanthoxylum essential oil dries frying using Hanyuan wild pepper seed as raw material is prepared, by Hanyuan wild pepper seed
Afterwards, zanthoxylum powder is ground into, zanthoxylum powder is impregnated using anhydrous ether, filtrate is obtained after filtering, filtrate is returned using hot reflow treatment
After receiving ether, Zanthoxylum essential oil is obtained.
The present invention selects Hanyuan wild pepper seed has at following 2 points to prepare the purpose of raw material, and one, the volatile oil in the Chinese prickly ash of Hanyuan
Content is compared with other Chinese prickly ashes（Such as Sichuan Chengdu Chinese prickly ash, Xinjiang Chinese prickly ash）Be higher by by about one time, the main component of flavor substance also with its
The Chinese prickly ash in his place of production is different；Two, that taste is better is dense for spicy hot in wild pepper seed, therefore, using wild pepper seed rather than Chinese prickly ash pericarp,
Secondly, wild pepper seed is changed one's clothes crushings compared with Chinese prickly ash pericarp, convenient for preparation.
The Hanyuan wild pepper seed after dry 2~4h, is put into frying pan 10~20min of frying, normal conditions in drying box
Under, raw material has certain humidity after buying back, and therefore, before preparation needs that raw material is dried.
Further to improve the spicy hot flavor of Zanthoxylum essential oil, after the Hanyuan wild pepper seed drying frying, with stone grind or
Stone mortar is smashed to powdered, and zanthoxylum powder is obtained after the screen filtration using 50~80 mesh.
The present invention impregnates zanthoxylum powder extraction Zanthoxylum essential oil using anhydrous ether, to improve the yield of Zanthoxylum essential oil, in the leaching
During bubble, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~2.5g/ml.
It is 30~40h in the soaking time preferably to realize above-mentioned steps.
In the actual production process, reflux temperature, return time it is good fit be also influence Zanthoxylum essential oil in volatility into
Divide a big influence of content, therefore, in the present invention, the hot reflow treatment includes：Filtrate is added in reflux vessel,
Filtrate is heated at a temperature of 60~80 DEG C, after heating 2~4h, ether is recycled, obtains Zanthoxylum essential oil.
Compared with prior art, the present invention haing the following advantages and advantageous effect：
（1）The present invention uses silkie soup as soup-stock and is equipped with ginseng, Chinese cassia tree making pot-stewed fowl flavor pack, has and reinforces the spleen to benefit the lung, promotes the production of body fluid
Quench the thirst, tranquilizing the mind, qi-supplementing, blood-engendering and other effects, and it is easy to use.
（2）The present invention can remove ginseng flavour of a drug well using cooking wine, rice wine and the collocation of Radix Glycyrrhizae, improve spiced and stewed food mouth
Sense.
（3）The present invention is arranged in pairs or groups using the fragrance such as Zanthoxylum essential oil and fennel, dried orange peel, and can assign pot-stewed fowl product has spicy hot taste,
It is reasonably combined using fragrance such as the halogen such as cloves, galingal, tsaoko material and illiciumverum, fennels, the fragrance of spiced and stewed food can be improved, and can be protected
The true qualities of spiced and stewed food are held, the peculiar flavour and local characteristic for having color various.
（4）The Zanthoxylum essential oil that the present invention uses has the following advantages using Hanyuan Chinese prickly ash as raw material is prepared, waving in the Chinese prickly ash of Hanyuan
Hair oil content is compared with other Chinese prickly ashes（Such as Sichuan Chengdu Chinese prickly ash, Xinjiang Chinese prickly ash）It is higher by by about one time, the main component of flavor substance
It is different from the Chinese prickly ash in other places of production.
Specific embodiment
The present invention is described in further detail with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1：
A kind of preparation method for river formula meat bittern product processing flavor pack that the present embodiment is related to, the flavor pack is easy to use, by
Soup stock bag, spices bag and the Zanthoxylum essential oil bag of independent packaging form, and component is counted in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 1 part of ginseng, 0.5 portion of Chinese cassia tree, 4 portions of cooking wine, 2 portions of rice wine is added in every 100 parts of silkie soups, takes tanning
500 parts good of silkie soup, which is concentrated by evaporation into 100ml, to be packed, and soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, the 10 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 40 parts of rock sugar, 10 parts of salt, 40 parts of the root of Dahurain angelica, 15 parts of fennel, 5 parts of dried orange peel, 5 parts of spiceleaf, fragrant 7 parts of fruit, 5 parts of Fructus Amomi,
After 1 part of 5 parts octagonal, 2 parts of Radix Glycyrrhizae, 2 parts of white bandit, 2 parts of galingal, 2 parts of tsaoko, fragrant 1 part of seed, 1 part of hawthorn, cloves mixing, drying
2h postcoolings are dried to room temperature with 50 DEG C of temperature in case, are packed after crushing, spices bag is made.
Embodiment 2：
A kind of preparation method for river formula meat bittern product processing flavor pack that the present embodiment is related to, the flavor pack is easy to use, by
Soup stock bag, spices bag and the Zanthoxylum essential oil bag of independent packaging form, and component is counted in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 2 parts of ginsengs, 1 portion of Chinese cassia tree, 5 portions of cooking wine, 3 portions of rice wine is added in every 100 parts of silkie soups, takes and boil
500 parts of silkie soup be concentrated by evaporation into 100ml and pack, soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, 10~15 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 50 parts of rock sugar, 20 parts of salt, 45 parts of the root of Dahurain angelica, 20 parts of fennel, 10 parts of dried orange peel, 10 parts of spiceleaf, fragrant 8 parts of fruit, Fructus Amomi 6
After 2 parts of part, 8 parts octagonal, 4 parts of Radix Glycyrrhizae, 4 parts of white bandit, 4 parts of galingal, 4 parts of tsaoko, fragrant 2 parts of seed, 2 parts of hawthorn, cloves mixing, drying
4h postcoolings are dried to room temperature with 70 DEG C of temperature in dry case, are packed after crushing, spices bag is made.
Embodiment 3：
A kind of preparation method for river formula meat bittern product processing flavor pack that the present embodiment is related to, the flavor pack is easy to use, by
Soup stock bag, spices bag and the Zanthoxylum essential oil bag of independent packaging form, and component is counted in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 1.5 parts of ginsengs, 1 portion of Chinese cassia tree, 4 portions of cooking wine, 2.5 portions of rice wine is added in every 100 parts of silkie soups, takes and endure
500 parts of the silkie soup made, which is concentrated by evaporation into 100ml, to be packed, and soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, the 12 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 45 parts of ice rock sugar, 15 parts of salt, 45 parts of the root of Dahurain angelica, 18 parts of fennel, 6 parts of dried orange peel, 8 parts of spiceleaf, fragrant 8 parts of fruit, Fructus Amomi 6
After 1.8 parts of part, 6 parts octagonal, 3 parts of Radix Glycyrrhizae, 3 parts of white bandit, 4 parts of galingal, 4 parts of tsaoko, fragrant 1.5 parts of seed, 2 parts of hawthorn, cloves mixing,
3h postcoolings are dried to room temperature with 60 DEG C of temperature in drying baker, are packed after crushing, spices bag is made.
Embodiment 4：
A kind of preparation method for river formula meat bittern product processing flavor pack that the present embodiment is related to, the flavor pack is easy to use, by
Soup stock bag, spices bag and the Zanthoxylum essential oil bag of independent packaging form, and component is counted in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 2 parts of ginsengs, 1 portion of Chinese cassia tree, 5 portions of cooking wine, 2 portions of rice wine is added in every 100 parts of silkie soups, takes and boil
500 parts of silkie soup be concentrated by evaporation into 100ml and pack, soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, the 12 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 45 parts of rock sugar, 15 parts of salt, 44 parts of the root of Dahurain angelica, 18 parts of fennel, 7 parts of dried orange peel, 5 parts of spiceleaf, fragrant 7 parts of fruit, 6 parts of Fructus Amomi,
After 1 part of 8 parts octagonal, 4 parts of Radix Glycyrrhizae, 3 parts of white bandit, 3.5 parts of galingal, 2.5 parts of tsaoko, fragrant 2 parts of seed, 1 part of hawthorn, cloves mixing,
2.5h postcoolings are dried to room temperature with 65 DEG C of temperature in drying baker, are packed after crushing, spices bag is made.
In above-mentioned Zanthoxylum essential oil bag, the preparation method of Zanthoxylum essential oil is as follows：
Using Hanyuan wild pepper seed as raw material is prepared, Hanyuan wild pepper seed is placed in drying box dry 3h, is then placed in frying pan frying
15min, is ground using stone or stone mortar is smashed to after powdered, with obtaining zanthoxylum powder after the screen filtration of 70 mesh；By above-mentioned zanthoxylum powder
It is immersed in anhydrous ether, controls the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder that after impregnating 35h, filtrate is obtained by filtration for 2g/ml,
Filtrate is added in reflux vessel, filtrate is heated at a temperature of 70 DEG C, after heating 3h, ether is recycled, obtains Chinese prickly ash
Oil.
Embodiment 5：
A kind of preparation method for river formula meat bittern product processing flavor pack that the present embodiment is related to, the flavor pack is easy to use, by
Soup stock bag, spices bag and the Zanthoxylum essential oil bag of independent packaging form, and component is counted in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 1.5 parts of ginsengs, 0.5 portion of Chinese cassia tree, 4 portions of cooking wine, 2 portions of rice wine is added in every 100 parts of silkie soups, takes and endure
500 parts of the silkie soup made, which is concentrated by evaporation into 100ml, to be packed, and soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, the 14 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 40 parts of rock sugar, 12 parts of salt, 45 parts of the root of Dahurain angelica, 18 parts of fennel, 6 parts of dried orange peel, 6 parts of spiceleaf, fragrant 8 parts of fruit, 5 parts of Fructus Amomi,
1.5 parts of 7 parts octagonal, 3 parts of Radix Glycyrrhizae, 2 parts of white bandit, 2.5 parts of galingal, 2.5 parts of tsaoko, fragrant 1 part of seed, 1.5 parts of hawthorn, cloves mixing
Afterwards, 4h postcoolings are dried to room temperature with 60 DEG C of temperature in drying baker, is packed after crushing, spices bag is made.
In above-mentioned Zanthoxylum essential oil bag, the preparation method of Zanthoxylum essential oil is as follows：
Using Hanyuan wild pepper seed as raw material is prepared, Hanyuan wild pepper seed is placed in drying box dry 2.5h, is then placed in frying pan frying
18min, is ground using stone or stone mortar is smashed to after powdered, with obtaining zanthoxylum powder after the screen filtration of 60 mesh；By above-mentioned zanthoxylum powder
It is immersed in anhydrous ether, controls the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder that after impregnating 36h, filter is obtained by filtration for 2.2g/ml
Filtrate is added in reflux vessel, filtrate is heated at a temperature of 60~80 DEG C by liquid, after heating 3.5h, recycles ether,
Obtain Zanthoxylum essential oil.
Embodiment 6：
A kind of preparation method for river formula meat bittern product processing flavor pack that the present embodiment is related to, the flavor pack is easy to use, by
Soup stock bag, spices bag and the Zanthoxylum essential oil bag of independent packaging form, and component is counted in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 1.8 parts of ginsengs, 0.6 portion of Chinese cassia tree, 4.5 portions of cooking wine, 3 portions of rice wine is added in every 100 parts of silkie soups, takes
Boiled 500 parts of silkie soup, which is concentrated by evaporation into 100ml, to be packed, and soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, the 14 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 43 parts of rock sugar, 18 parts of salt, 42 parts of the root of Dahurain angelica, 20 parts of fennel, 9 parts of dried orange peel, 7 parts of spiceleaf, fragrant 8 parts of fruit, Fructus Amomi 5.5
After 2 parts of part, 6 parts octagonal, 4 parts of Radix Glycyrrhizae, 4 parts of white bandit, 3 parts of galingal, 2 parts of tsaoko, fragrant 1 part of seed, 2 parts of hawthorn, cloves mixing, drying
2h postcoolings are dried to room temperature with 70 DEG C of temperature in dry case, are packed after crushing, spices bag is made.
In above-mentioned Zanthoxylum essential oil bag, the preparation method of Zanthoxylum essential oil is as follows：
Using Hanyuan wild pepper seed as raw material is prepared, Hanyuan wild pepper seed is placed in drying box dry 2.2h, is then placed in frying pan frying
12min, is ground using stone or stone mortar is smashed to after powdered, with obtaining zanthoxylum powder after the screen filtration of 55 mesh；By above-mentioned zanthoxylum powder
It is immersed in anhydrous ether, controls the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder that after impregnating 32h, filter is obtained by filtration for 1.8g/ml
Filtrate is added in reflux vessel, filtrate is heated at a temperature of 66 DEG C by liquid, after heating 2.5h, is recycled ether, is obtained
Zanthoxylum essential oil.
Flavor pack produced by the present invention is easy to use, during marinated food, first pours into soup stock bag in container, adds in
500ml water after being heated to 100 DEG C, is put into spices bag, maintains the temperature at 90 DEG C or more, after boiling 2h, pours into Zanthoxylum essential oil, continues
After 60 DEG C of tanning 30min of heat preservation, halogen material soup stock is obtained, you can add in food and boiled.
The above is only presently preferred embodiments of the present invention, not does limitation in any form to the present invention, it is every according to
According to the present invention technical spirit above example is made any simple modification, equivalent variations, each fall within the present invention protection
Within the scope of.
Claims (7)
1. a kind of preparation method of river formula meat bittern product processing flavor pack, it is characterised in that：The flavor pack is by independent packaging
Soup stock bag, spices bag and Zanthoxylum essential oil bag composition, component counts in parts by weight, and preparation method is as follows：
（1）Silkie soup is boiled, 1~2 part of ginseng, 0.5~1 portion of Chinese cassia tree, 4~5 parts of cooking wine, 2~3 are added in every 100 parts of silkie soups
Part rice wine takes boiled 500 parts of silkie soup to be concentrated by evaporation into 100ml and packs, soup stock bag is made；
（2）Zanthoxylum essential oil is prepared, 10~15 parts of packs of Zanthoxylum essential oil prepared is taken, Zanthoxylum essential oil bag is made；
（3）Take 40~50 parts of rock sugar, 10~20 parts of salt, 40~45 parts of the root of Dahurain angelica, 15~20 parts of fennel, 5~10 parts of dried orange peel, spiceleaf 5
~10 parts, fragrant 7~8 parts of fruit, 5~6 parts of Fructus Amomi, 5~8 parts octagonal, 2~4 parts of Radix Glycyrrhizae, 2~4 parts of white bandit, 2~4 parts of galingal, grass
After 1~2 part of 2~4 parts of fruit, fragrant 1~2 part of seed, 1~2 part of hawthorn, cloves mixing, dried in drying baker with 50~70 DEG C of temperature
Dry 2~4h postcoolings pack after crushing to room temperature, spices bag are made.
2. a kind of preparation method of river formula meat bittern product processing flavor pack according to claim 1, it is characterised in that：Institute
State step（2）In, the Zanthoxylum essential oil after Hanyuan wild pepper seed is dried frying, is ground into flower using Hanyuan wild pepper seed as raw material is prepared
Green pepper powder impregnates zanthoxylum powder using anhydrous ether, filtrate is obtained after filtering, after recycling ether using hot reflow treatment to filtrate, obtains
To Zanthoxylum essential oil.
3. a kind of preparation method of river formula meat bittern product processing flavor pack according to claim 2, it is characterised in that：Institute
The Hanyuan wild pepper seed stated after dry 2~4h, is put into 10~20min of frying pan frying in drying box.
4. a kind of preparation method of river formula meat bittern product processing flavor pack according to claim 2, it is characterised in that：Institute
After the Hanyuan wild pepper seed drying frying stated, ground with stone or stone mortar is smashed to powdered, after the screen filtration using 50~80 mesh
Obtain zanthoxylum powder.
5. a kind of preparation method of river formula meat bittern product processing flavor pack according to claim 2, it is characterised in that：
In the soaking process, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~2.5g/ml.
6. a kind of preparation method of river formula meat bittern product processing flavor pack according to claim 2, it is characterised in that：Institute
The soaking time stated is 30~40h.
7. a kind of preparation method of river formula meat bittern product processing flavor pack according to claim 2, it is characterised in that：Institute
The hot reflow treatment stated includes：Filtrate is added in reflux vessel, filtrate is heated at a temperature of 60~80 DEG C, is heated
After 2~4h, ether is recycled, obtains Zanthoxylum essential oil.
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