CN1092032C

CN1092032C - Liquid cooking flavour and preparation method thereof

Info

Publication number: CN1092032C
Application number: CN98110097A
Authority: CN
Inventors: 尹福存
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-03-12
Filing date: 1998-03-12
Publication date: 2002-10-09
Anticipated expiration: 2018-03-12
Also published as: CN1228936A

Abstract

The present invention relates to liquid cooking flavoring and a preparation method thereof, which belongs to the field of cooking flavoring. The preparation method comprises the following procedures: prickly ash peel, anise, cinnamomi cortex pulveratus fennel, clove, nutmeg and dahurian angelica are pulverized and uniformly mixed, the mixture is put in water to be soaked, and soak solution is distilled; distilled extract is lowered to room temperature and filtered, and components A are obtained by precipitation processing; the clean dry material of fructus amomi globosi, white nut, amomun fruit, fructus tsaoko, glaangal and iodized salt is pulverized and uniformly mixed, and the mixture is put in water to be soaked, heated and soaked; soak solution is lowered to room temperature in a sealed state and filtered, and components B are obtained by precipitation processing; a red brown transparent liquid product is obtained by uniformly mixing the components A and the components B.

Description

A kind of liquid cooking flavour and preparation method thereof

The present invention relates to condiment for cooking field, particularly a kind of liquid cooking flavour and preparation method thereof.

As everyone knows, add in the dish as the seasoning raw material with the part Chinese medicine and can make the dish sweet-smelling incomparable.And the cooking at ordinary times of traditional habit can only scientifically not be difficult for complete with single raw material usage existence batching of planting, proportioning is science not, disposable use easily causes waste, the flavouring ingredients of most precious duties volatilize in a large number in the particularly long boiling, the spices of staying in the dish significantly reduces, and is black even packed five-spice powder technology equally still exists the use vegetable soup to mix, and influences the color of dish, there have humidity easily to cause slightly when depositing to be rotten, causes waste.

Goal of the invention of the present invention is to overcome above-mentioned defective, and provides a kind of batching complete, easy to use, liquid perfume that memory time is long and preparation method thereof.

Foregoing invention purpose of the present invention realizes by following technical proposals:

A kind of fluid body cooking flavour comprises: Chinese prickly ash, anise, cassia bark, fennel seeds, cloves, meat bandit, the root of Dahurain angelica, brigand, gingko, fructus amomi, tsaoko, galingal, salt compounded of iodine and water thereof.

In order to make this spices have higher nutritive value, percentage by weight preferably adopts between above-mentioned each component: Chinese prickly ash: 2.5～3.2 parts, anise: 1.5～2.5 parts, cassia bark: 0.7～1.7 part, fennel seeds: 0.6～1.4 part, cloves: 0.5～1.0 part, and meat bandit: 0.3～0.8 part, 0.3～0.7 part of the root of Dahurain angelica, brigand: 0.2～0.6 part, gingko: 0.2～0.5 part, fructus amomi: 0.1～0.4 part, tsaoko: 0.1～0.3 part, galingal: 0.1～0.3 part, salt compounded of iodine: 2～8 parts, the water of surplus.

A kind of liquid cooking flavour preparation method is characterized in that may further comprise the steps:

The A step (1) is with clean siccative Chinese prickly ash, anise, cassia bark, fennel seeds, cloves, meat bandit, white

The root of Dahurian angelica is pulverized evenly by above-mentioned parts by weight;

(2) soaked 1～3 hour in the water of input water inventory 75%;

(3) with soak at 1.5～2kg/cm ²Pressure distilled 2～4 hours down;

(4) distillating extracting liquid is reduced to room temperature, filtration, precipitation process and get component A

The B step (1) presses clean siccative brigand, gingko, fructus amomi, tsaoko, galingal, salt compounded of iodine above-mentioned heavy

The amount umber is pulverized evenly;

(2) soaked 1～3 hour in the water of input water inventory 25%;

(3) heating was soaked 3～6 hours down at 100 ℃;

(4) soak is reduced to room temperature, filtration, precipitation process and is got component B

C step mixes packing with component A and component B and gets product.

In order to improve the solubility of condiment, it is more than 12 hours that the sedimentation time in A step (4) and B step (4) preferably is controlled at.

In order to improve the cleanliness factor of condiment, prolong the memory time of condiment, each operation was all operated under sealing state and was carried out A step (4) and B step (4).

This product adopts the pure natural raw material, uses enough salt compounded of iodine as anticorrisive agent, and is therefore, without any side effects.

This liquid cooking flavour adds on a small quantity when cooking, and fragrance promptly; Stew (meat) is when making soup, in the preceding adding that takes the dish out of the pot, boils and gets final product, so have characteristics such as easy to use, simple.

The liquid perfume of this method preparation has advantages such as batching is complete, proportioning science, color is good, effective ingredient is difficult for losing, the storage time is long.

The present invention is described in further detail below in conjunction with embodiment:

Implement 1:

A kind of liquid cooking flavour, its preparation method comprises: A step, with the Chinese prickly ash of clean siccative: 2.8 parts, anise: 2 parts, cassia bark: 1.5 parts, fennel seeds: 1.1 parts, cloves: 0.75 part, meat bandit: 0.55 part, the root of Dahurain angelica: 0.5 part, pulverize evenly and mix; Soaked 2 hours in the water of input water inventory 75%; With soak at 1.5～2kg/cm ²Pressure distilled 3 hours down; Distillating extracting liquid is reduced to room temperature, filtration, precipitation process get component A; B step is with clean siccative brigand: 0.45 part, gingko: 0.3 part, fructus amomi: 0.3 part, tsaoko: 0.2 part, galingal: 0.2 part, salt compounded of iodine: 4 parts, pulverize evenly and mix; Soaked 2 hours in the water of input water inventory 25%; Heating was soaked 5 hours down at 100 ℃; Soak under sealing state through reduce to room temperature, filtration, precipitation handled in 15 hours component B; The C step mixes component A and component B, gets the brownish red transparency liquid, and packing gets the bottling liquid product.

Claims

1, a kind of fluid cooking flavour, its domestic animal are levied and are that described raw material each component and percentage by weight are:

Distillation group part: direct extraction group part:

0.2～0.6 part of 2.5～3.2 parts of brigand of Chinese prickly ash

0.2～0.5 part of 1.5～2.5 portions of gingko of anise

0.1～0.4 part of 0.7～1.7 part of fructus amomi of cassia bark

0.1～0.3 part of 0.6～1.4 part of tsaoko of fennel seeds

0.1～0.3 part of 0.5～1.6 part of galingal of cloves

2.0～8.0 parts of 0.3～0.8 part of salt compounded of iodine of meat bandit

0.3～0.7 part of water surplus of the root of Dahurain angelica

2, mix according to the proportioning of described component of claim 1 and composition, it is characterized in that may further comprise the steps: A step (1) with clean siccative Chinese prickly ash, anise, cassia bark, fennel seeds, cloves, meat bandit,

The root of Dahurain angelica is pulverized evenly by above-mentioned parts by weight;

(2) soaked 1～3 hour in the water of input water inventory 75%;

(3) with soak at 1.5～2kg/cm ²Pressure distillation down got distillate in 2～4 hours;

(4) liquid after will distilling reduce to room temperature, filtration, precipitation process get the component A B step (1) with clean siccative brigand, gingko, fructus amomi, tsaoko, galingal by above-mentioned weight portion

Number is pulverized evenly;

(2) soaked 1～3 hour in the water of input water inventory 25%;

(3) heating was soaked 3～6 hours down at 100 ℃;

(4) soak is reduced to room temperature, filtration, precipitation process and is got the component B C step and component A and component B, distillate and salt compounded of iodine are mixed packing get product.

3,, it is characterized in that the sedimentation time in described A step (4) and the B step (4) is more than 12 hours according to the described a kind of liquid cooking flavour preparation method of claim 2.

4,, it is characterized in that described A step (4) and B go on foot (4) and all operate and carry out under sealing state according to the described a kind of liquid cooking flavour preparation method of claim 3.