CN108157825A - A kind of formula of river formula meat bittern product processing soup stock - Google Patents
A kind of formula of river formula meat bittern product processing soup stock Download PDFInfo
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- CN108157825A CN108157825A CN201711445360.2A CN201711445360A CN108157825A CN 108157825 A CN108157825 A CN 108157825A CN 201711445360 A CN201711445360 A CN 201711445360A CN 108157825 A CN108157825 A CN 108157825A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 37
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 241001131796 Botaurus stellaris Species 0.000 title claims abstract description 22
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 44
- 239000000341 volatile oil Substances 0.000 claims abstract description 28
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 17
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 17
- 235000008434 ginseng Nutrition 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 11
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
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- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 25
- 239000000047 product Substances 0.000 claims description 24
- 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
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 11
- 239000004575 stone Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 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
- 239000003921 oil Substances 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000004064 recycling Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000008901 benefit Effects 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
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000001151 other effect Effects 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
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 240000004371 Panax ginseng Species 0.000 description 14
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- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 241000287826 Gallus Species 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 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
- -1 cloves Chemical class 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
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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
-
- 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
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of formulas of river formula meat bittern product processing soup stock, include the component of following parts by weight：450~500 parts of silkie soup, 20~25 parts of cooking wine, 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, 10~15 parts of Zanthoxylum essential oil, 5~10 parts of chilli, 8~12 parts of rice wine, 5~10 parts of ginseng, 5~10 parts of dried orange peel, 5~10 parts of spiceleaf, fragrant 7~8 parts of fruit, 5~6 parts of Fructus Amomi, 5~8 parts octagonal, 2~4 parts of white bandit, 2~4 parts of galingal, 2~4 parts of tsaoko, fragrant 1~2 part of seed, 1~2 part of hawthorn, 1~2 part of cloves.The present invention have 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 the collocation of cooking wine and rice wine, improve spiced and stewed food mouthfeel；It is arranged in pairs or groups using the fragrance such as Zanthoxylum essential oil, chilli and fennel, dried orange peel, pot-stewed fowl product can be assigned with spicy hot taste, there is unique flavor and local characteristic.
Description
Technical field
The invention belongs to food processing fields, are a kind of formulas of river formula meat bittern product processing soup stock specifically.
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 of both cooking and seasoning, and one of committed step is
Seasoning, seasoning are formulated with specific, are cooperated with various seasonings, form the stew in soy sauce food with peculiar flavour and color and luster
Product, therefore, the spice collocation of stew in soy sauce seasoning 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 seasoning
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
Side if the collocation of seasoning 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 formula of river formula meat bittern product processing soup stock.
Invention content
The purpose of the present invention is to provide a kind of river formula meat bittern product processing soup stock formula, the formula using silkie soup as
Soup-stock is simultaneously equipped with ginseng and makes pot-stewed fowl condiment, have 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；Pass through
The collocation of cooking wine and rice wine can remove ginseng flavour of a drug well, improve spiced and stewed food mouthfeel；Using Zanthoxylum essential oil, chilli and fennel,
The fragrance such as 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.
The present invention is achieved through the following technical solutions：A kind of formula of river formula meat bittern product processing soup stock, including following
The component of parts by weight：450~500 parts of silkie soup, 20~25 parts of cooking wine, 40~50 parts of rock sugar, 10~20 parts of salt, the root of Dahurain angelica 40~45
Part, 15~20 parts of fennel, 10~15 parts of Zanthoxylum essential oil, 5~10 parts of chilli, 8~12 parts of rice wine, 5~10 parts of ginseng, dried orange peel 5~
10 parts, 5~10 parts of spiceleaf, fragrant 7~8 parts of fruit, 5~6 parts of Fructus Amomi, 5~8 parts octagonal, 2~4 parts of white bandit, 2~4 parts of galingal, grass
2~4 parts of fruit, fragrant 1~2 part of seed, 1~2 part of hawthorn, 1~2 part of cloves.
The Zanthoxylum essential oil after Hanyuan wild pepper seed is dried frying, is ground into zanthoxylum powder using Hanyuan wild pepper seed as raw material is prepared,
Zanthoxylum powder is impregnated using anhydrous ether, filtrate is obtained after filtering, after recycling ether using hot reflow treatment to filtrate, obtains Chinese prickly ash
Oil.
The present invention selects Hanyuan wild pepper seed to have to prepare the purpose of raw material at following 2 points, 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 making pot-stewed fowl condiment, has and reinforces the spleen to benefit the lung, promotes the production of body fluid to quench thirst, pacifying
Refreshing sedate, qi-supplementing, blood-engendering and other effects.
（2）The present invention can remove ginseng flavour of a drug well using the collocation of cooking wine and rice wine, improve spiced and stewed food mouthfeel.
（3）For the present invention using the fragrance collocation such as Zanthoxylum essential oil, chilli and fennel, dried orange peel, can assign pot-stewed fowl product has fiber crops
Fragrant taste, it is reasonably combined using the fragrance such as the halogen such as cloves, galingal, tsaoko material and illiciumverum, fennel, the perfume (or spice) of spiced and stewed food can be improved
Taste, and the true qualities of spiced and stewed food can be kept, 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, but the implementation of the present invention is not limited to this with reference to embodiment.
Embodiment 1：
The formula of a kind of river formula meat bittern product processing soup stock that the present embodiment is related to includes the component of following parts by weight：Gallus domesticlus brisson
450 parts of soup, 20 parts of cooking wine, 40 parts of rock sugar, 10 parts of salt, 40 parts of the root of Dahurain angelica, 15 parts of fennel, 10 parts of Zanthoxylum essential oil, 5 parts of chilli, rice wine 8
Part, 5 parts of ginseng, 5 parts of dried orange peel, 5 parts of spiceleaf, fragrant 7 parts of fruit, 5 parts of Fructus Amomi, 5 parts octagonal, 2 parts of white bandit, 2 parts of galingal, 2 parts of tsaoko,
Fragrant 1 part of seed, 1 part of hawthorn, 1 part of cloves.
Embodiment 2：
The formula of a kind of river formula meat bittern product processing soup stock that the present embodiment is related to includes the component of following parts by weight：Gallus domesticlus brisson
500 parts of soup, 25 parts of cooking wine, 50 parts of rock sugar, 20 parts of salt, 45 parts of the root of Dahurain angelica, 20 parts of fennel, 15 parts of Zanthoxylum essential oil, 10 parts of chilli, rice wine
12 parts, 10 parts of ginseng, 10 parts of dried orange peel, 10 parts of spiceleaf, fragrant 8 parts of fruit, 6 parts of Fructus Amomi, 8 parts octagonal, 4 parts of white bandit, 4 parts of galingal, grass
4 parts of fruit, fragrant 2 parts of seed, 2 parts of hawthorn, 2 parts of cloves.
Embodiment 3：
The formula of a kind of river formula meat bittern product processing soup stock that the present embodiment is related to includes the component of following parts by weight：Gallus domesticlus brisson
480 parts of soup, 22 parts of cooking wine, 45 parts of rock sugar, 15 parts of salt, 42 parts of the root of Dahurain angelica, 18 parts of fennel, 13 parts of Zanthoxylum essential oil, 8 parts of chilli, rice wine
10 parts, 8 parts of ginseng, 8 parts of dried orange peel, 8 parts of spiceleaf, fragrant 7 parts of fruit, 5 parts of Fructus Amomi, 5 parts octagonal, 3 parts of white bandit, 3 parts of galingal, tsaoko 2
Part, fragrant 1 part of seed, 2 parts of hawthorn, 1 part of cloves.
Embodiment 4：
The formula of a kind of river formula meat bittern product processing soup stock that the present embodiment is related to includes the component of following parts by weight：Gallus domesticlus brisson
485 parts of soup, 24 parts of cooking wine, 45 parts of rock sugar, 16 parts of salt, 40 parts of the root of Dahurain angelica, 15 parts of fennel, 12 parts of Zanthoxylum essential oil, 9 parts of chilli, rice wine
11 parts, 5 parts of ginseng, 10 parts of dried orange peel, 8 parts of spiceleaf, fragrant 7 parts of fruit, 5 parts of Fructus Amomi, 8 parts octagonal, 4 parts of white bandit, 3 parts of galingal, tsaoko 3
Part, fragrant 1 part of seed, 2 parts of hawthorn, 2 parts of cloves.
In above-mentioned formula, 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：
The formula of a kind of river formula meat bittern product processing soup stock that the present embodiment is related to includes the component of following parts by weight：Gallus domesticlus brisson
500 parts of soup, 25 parts of cooking wine, 42 parts of rock sugar, 18 parts of salt, 42 parts of the root of Dahurain angelica, 20 parts of fennel, 15 parts of Zanthoxylum essential oil, 10 parts of chilli, rice wine
10 parts, 6 parts of ginseng, 10 parts of dried orange peel, 6 parts of spiceleaf, fragrant 8 parts of fruit, 6 parts of Fructus Amomi, 6 parts octagonal, 3 parts of white bandit, 3 parts of galingal, tsaoko 3
Part, fragrant 1 part of seed, 1 part of hawthorn, 1 part of cloves.
In above-mentioned formula, 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：
The formula of a kind of river formula meat bittern product processing soup stock that the present embodiment is related to includes the component of following parts by weight：Gallus domesticlus brisson
460 parts of soup, 25 parts of cooking wine, 40 parts of rock sugar, 20 parts of salt, 45 parts of the root of Dahurain angelica, 20 parts of fennel, 15 parts of Zanthoxylum essential oil, 7 parts of chilli, rice wine
12 parts, 9 parts of ginseng, 8 parts of dried orange peel, 6 parts of spiceleaf, fragrant 7 parts of fruit, 5 parts of Fructus Amomi, 8 parts octagonal, 4 parts of white bandit, 3 parts of galingal, tsaoko 4
Part, fragrant 2 parts of seed, 2 parts of hawthorn, 1 part of cloves.
In above-mentioned formula, 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.
Embodiment 7：
By taking above-described embodiment 5 as an example, the river formula meat bittern product processing soup stock which is related to is prepared into using following methods
It arrives：
（1）Silkie soup is boiled respectively and prepares Zanthoxylum essential oil, and the ginseng of proper proportion is added in silkie soup；
（2）Mix in proportion the root of Dahurain angelica, fennel, chilli, dried orange peel, spiceleaf, fragrant fruit, Fructus Amomi, illiciumverum, Bai Kou, galingal, tsaoko,
Fragrant seed, hawthorn and cloves through drying 30min postcoolings at a temperature of 60 DEG C to room temperature in drying box, are then placed in filter bag
In be made drying fragrance；
（3）500 parts of silkie soups are taken, the temperature for keeping silkie soup is 80 DEG C, adds in step thereto（2）Drying fragrance obtained,
Then cooking wine and rice wine are proportionally added into, maintains the temperature at 90 DEG C, boils 2h；
（4）Rock sugar, salt and Zanthoxylum essential oil are sequentially added in proportion, maintains the temperature at 90 DEG C, are boiled 30min, are obtained the river formula
Meat bittern product processes soup stock.
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 formula of river formula meat bittern product processing soup stock, it is characterised in that：Include the component of following parts by weight：Silkie soup
450~500 parts, 20~25 parts of cooking wine, 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, flower
10~15 parts of green pepper oil, 5~10 parts of chilli, 8~12 parts of rice wine, 5~10 parts of ginseng, 5~10 parts of dried orange peel, 5~10 parts of spiceleaf, perfume
7~8 parts of fruit, 5~6 parts of Fructus Amomi, 5~8 parts octagonal, 2~4 parts of white bandit, 2~4 parts of galingal, 2~4 parts of tsaoko, fragrant 1~2 part of seed,
1~2 part of hawthorn, 1~2 part of cloves.
2. a kind of formula of river formula meat bittern product processing soup stock according to claim 1, it is characterised in that：The Chinese prickly ash
Oil after Hanyuan wild pepper seed is dried frying, is ground into zanthoxylum powder, is impregnated using anhydrous ether using Hanyuan wild pepper seed as raw material is prepared
Zanthoxylum powder obtains filtrate after filtering, after recycling ether using hot reflow treatment to filtrate, obtains Zanthoxylum essential oil.
3. a kind of formula of river formula meat bittern product processing soup stock according to claim 2, it is characterised in that：The Chinese
Source wild pepper seed after dry 2~4h, is put into 10~20min of frying pan frying in drying box.
4. a kind of formula of river formula meat bittern product processing soup stock according to claim 2, it is characterised in that：The Chinese
After the wild pepper seed drying frying of source, ground with stone or stone mortar is smashed to powdered, spent after the screen filtration using 50~80 mesh
Green pepper powder.
5. a kind of formula of river formula meat bittern product processing soup stock according to claim 2, it is characterised in that：Described
In soaking process, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~2.5g/ml.
6. a kind of formula of river formula meat bittern product processing soup stock according to claim 2, it is characterised in that：The leaching
The bubble time is 30~40h.
7. a kind of formula of river formula meat bittern product processing soup stock according to claim 2, it is characterised in that：The heat
Reflow treatment includes：Filtrate is added in reflux vessel, filtrate is heated at a temperature of 60~80 DEG C, heats 2~4h
Afterwards, ether is recycled, obtains Zanthoxylum essential oil.
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Application publication date: 20180615 |