CN1096928A - Multi-purpose compound flavour enhancer - Google Patents
Multi-purpose compound flavour enhancer Download PDFInfo
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- CN1096928A CN1096928A CN93107524A CN93107524A CN1096928A CN 1096928 A CN1096928 A CN 1096928A CN 93107524 A CN93107524 A CN 93107524A CN 93107524 A CN93107524 A CN 93107524A CN 1096928 A CN1096928 A CN 1096928A
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Abstract
A kind of multi-purpose compound flavour enhancer, formulated by base-material and auxiliary material.Base-material comprises Chinese herbal medicines such as spices such as soybean, sesame and Chinese prickly ash, anise and Chinese cassia tree, dried orange peel, the root of Dahurain angelica; Auxiliary material mainly is rice meal, starch and refined salt.Its manufacture craft mainly is to prepare burden, clean, heat, pulverize, stir, ferment, dry, pulverize, pack.The advantage of this purpose compound flavour enhancer is, multiple taste is arranged, and can replace multiple flavouring, and the scope of application is wide, burn, fry, saute, stew, make halogen, mix filling all can, also have health-care effect.
Description
The present invention relates to health food, is a kind of multi-purpose compound flavour enhancer.
Existing known flavouring, most taste dullnesses, function singleness, the scope and the method for use are subjected to considerable restraint.
The object of the present invention is to provide a kind of multiple taste that has, the scope of application is wide, and using method is lived and the multi-purpose compound flavour enhancer of health-care effect is arranged.
The objective of the invention is to reach like this: multi-purpose compound flavour enhancer, it is characterized in that it is formulated by base-material and auxiliary material, base-material has soybean, sesame, cloves, nutmeg, anistree, fennel seeds, cassia bark, dried orange peel, the root of Dahurain angelica, garlic slice (dried product), shallot does, rhizoma zingiberis, pepper, Chinese cassia tree, the mustard seed, gingko, Amomum globosum loureiro, lotus seed, capsicum does, Chinese prickly ash, Sha Ren, the Bi roots of grass, lemon, their weight proportion is 7-9: 1.5-2.5: 0.4-0.6: 2-4: 3-5: 1.5-2.5: 2.5-3.5: 3-5: 0.2-0.4: 1.5-2.5: 1.5-2.5: 2.5-3.5: 1.5-2.5: 0.8-1.2: 2.5-3.5: 0.2-0.4: 0.4-0.6: 0.1-0.3: 2-3: 10-12: 0.3-0.5: 0.1-0.3: 3-8, auxiliary material has rice meal, starch, refined salt, their weight proportion are 13-17: 23-29: 8-12.
The preparing process of multi-purpose compound flavour enhancer is: prepares base-material and auxiliary material respectively earlier, again base-material and auxiliary material is mixed with finished product,
The process of base-material preparation is,
A, whole base-materials that will be except that lemon mix by ratio requirement, put into agitator, add water and stir, and discharge water after the cleaning;
B, the base-material that will clean are placed in the quick rotation extruder, are heated to 300 ℃ in 30 seconds under the secluding air situation;
C, the base-material that will heat are pulverized, and cross 1.2 purpose sieve sieve, pour in the sodium bicarbonate aqueous solution to stir;
D, with the base-material that the stirs fermentation tank of packing into, fermented at ambient temperature 160-180 hour;
E, add lemon by proportion scale and mix thoroughly and ferment 30-60 hour again;
F, pack into the extruder that slowly runs of the base-material that ferments is extruded, in 60 seconds, done naturally, pulverize again, cross 0.8 purpose sieve sieve;
The program of auxiliary material preparing process is,
A, rice meal and starch are mixed by ratio requirement, add quite that the water of its weight 20% stirs, the fermentation tank of packing into fermented 160-180 hour at ambient temperature;
B, in fermentation tank, add refined salt, stir, placed 20-28 hour by proportion scale;
C, from fermentation tank, take out auxiliary material, under 48-55 ℃ condition, dry, pulverized 0.8 purpose sieve sieve;
The final program of multi-purpose compound flavour enhancer preparing process is,
A, base-material and auxiliary material stir in the ratio batch mixes that respectively accounts for 50%;
B, the material that the A item is mixed are put into the extruder that slowly runs, and suppress and extrude,
C, pulverize 0.8 order sieve sieve, and remake high fineness and pulverize, crossed 600 purpose sieve sieve.
The present invention compared with prior art, its advantage and good effect mainly are:
1, can replace multiple flavouring;
2, the scope of application is wide, and using method is lived, and burns, fries, sautes, stewes, makes halogen, mixes filling, pickledly all can;
3, health-care effect is arranged.
Formulation Example:
First example, base-material soybean, sesame, cloves, nutmeg, anise, fennel seeds, cassia bark, dried orange peel, the root of Dahurain angelica, garlic slice (dried product), shallot do, rhizoma zingiberis, pepper, Chinese cassia tree, mustard seed, gingko, Amomum globosum loureiro, lotus seed, capsicum do, Chinese prickly ash, Sha Ren, the Bi roots of grass, lemon, and their weight proportion is 7: 1.5: 0.4: 2: 3: 1.5: 2.5: 3: 0.2: 1.5: 1.5: 2.5: 1.5: 0.8: 2.5: 0.2: 0.4: 0.1: 2: 10: 0.3: 0.1: 3; Weight proportion between auxiliary material rice meal, starch, the refined salt is 12: 23: 8.
Second example, base-material soybean, sesame, cloves, nutmeg, anise, fennel seeds, cassia bark, dried orange peel, the root of Dahurain angelica, garlic slice (dried product), shallot do, rhizoma zingiberis, pepper, Chinese cassia tree, mustard seed, gingko, Amomum globosum loureiro, lotus seed, capsicum do, Chinese prickly ash, Sha Ren, the Bi roots of grass, lemon, and their weight proportion is 8: 2: 0.5: 3: 4: 1: 3: 4: 0.3: 2: 2: 3: 2: 1: 3: 0.3: 0.5: 0.2: 2.5: 11: 0.4: 0.2: 5; Weight proportion between auxiliary material rice meal, starch, the salt is 15: 26: 10.
The 3rd example, base-material soybean, sesame, cloves, nutmeg, anise, fennel seeds, cassia bark, dried orange peel, the root of Dahurain angelica, garlic slice (dried product), shallot do, rhizoma zingiberis, pepper, Chinese cassia tree, mustard seed, gingko, Amomum globosum loureiro, lotus seed, capsicum do, Chinese prickly ash, Sha Ren, the Bi roots of grass, lemon, and their weight proportion is 9: 2.5: 0.6: 4: 5: 2.5: 3.5: 5: 0.4: 2.5: 2.5: 3.5: 2.5: 1.2: 3.5: 0.4: 0.6: 0.3: 3: 12: 0.5: 0.3: 8; Weight proportion between auxiliary material rice meal, starch, the refined salt is 17: 29: 12.
Process embodiment:
First example, first embodiment prepares base-material and auxiliary material by prescription, again base-material and auxiliary material is mixed with finished product.Room temperature is that 20 ℃ of base-materials and auxiliary material fermentation time are 180 hours.Base-material fermented 60 hours after adding lemon again, and auxiliary material adds refined salt and stirs back placement 28 hours.Other programs as described above.
Second example, second embodiment prepares base-material and auxiliary material by prescription, again base-material and auxiliary material is mixed with finished product.Room temperature is that 25 ℃ of base-materials and auxiliary material fermentation time are 170 hours.Base-material fermented 40 hours after adding lemon again, and auxiliary material adds refined salt and stirs back placement 24 hours.Other programs as described above.
The 3rd example, the 3rd embodiment prepares base-material and auxiliary material by prescription, again base-material and auxiliary material is mixed with finished product.Room temperature is that 30 ℃ of base-materials and auxiliary material fermentation time are 160 hours.Base-material fermented 30 hours after adding lemon again, and auxiliary material adds refined salt and stirs back placement 20 hours.Other programs as described above.
Claims (2)
1, multi-purpose compound flavour enhancer, it is characterized in that it is formulated by base-material and auxiliary material, base-material has soybean, sesame, cloves, nutmeg, anistree, fennel seeds, cassia bark, dried orange peel, the root of Dahurain angelica, garlic slice (dried product), shallot does, rhizoma zingiberis, pepper, Chinese cassia tree, the mustard seed, gingko, Amomum globosum loureiro, lotus seed, capsicum does, Chinese prickly ash, Sha Ren, the Bi roots of grass, lemon, their weight proportion is 7-9: 1.5-2.5: 0.4-0.6: 2-4: 3-5: 1.5-2.5: 2.5-3.5: 3-5: 0.2-0.4: 1.5-2.5: 1.5-2.5: 2.5-3.5: 1.5-2.5: 0.8-1.2: 2.5-3.5: 0.2-0.4: 0.4-0.6: 0.1-0.3: 2-3: 10-12: 0.3-0.5: 0.1-0.3: 3-8, auxiliary material has rice meal, starch, refined salt, their weight proportion are 13-17: 23-29: 8-12.
2, multi-purpose compound flavour enhancer, the preparing process that it is characterized in that it is mixed with finished product with base-material and auxiliary material again for preparing base-material and auxiliary material respectively earlier,
The process of base-material preparation is,
A, whole base-materials that will be except that lemon mix by ratio requirement, put into agitator, add water and stir, and discharge water after the cleaning;
B, the base-material that will clean are placed in the quick rotation extruder, are heated to 300 ℃ in 30 seconds under the secluding air situation;
C, the base-material that will heat are pulverized, and cross 1.2 purpose sieve sieve, pour in the sodium bicarbonate aqueous solution to stir;
D, with the base-material that the stirs fermentation tank of packing into, fermented at ambient temperature 160-180 hour;
E, add lemon by proportion scale and mix thoroughly and ferment 30-60 hour again;
F, pack into the extruder that slowly runs of the base-material that ferments is extruded, in 60 seconds, done naturally, pulverize again, cross 0.8 purpose sieve sieve;
The program of auxiliary material preparing process is,
A, rice meal and starch are mixed by ratio requirement, add quite that the water of its weight 20% stirs, the fermentation tank of packing into fermented 160-180 hour at ambient temperature;
B, in fermentation tank, add refined salt, stir, placed 20-28 hour by proportion scale;
C, from fermentation tank, take out auxiliary material, under 48-55 ℃ condition, dry, pulverized 0.8 purpose sieve sieve;
The final program of multi-purpose compound flavour enhancer preparing process is,
A, base-material and auxiliary material stir in the ratio batch mixes that respectively accounts for 50%;
B, the material that the A item is mixed are put into the extruder that slowly runs, and suppress and extrude,
C, pulverize 0.8 order sieve sieve, and remake high fineness and pulverize, crossed 600 purpose sieve sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93107524A CN1096928A (en) | 1993-06-30 | 1993-06-30 | Multi-purpose compound flavour enhancer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93107524A CN1096928A (en) | 1993-06-30 | 1993-06-30 | Multi-purpose compound flavour enhancer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1096928A true CN1096928A (en) | 1995-01-04 |
Family
ID=4986739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93107524A Pending CN1096928A (en) | 1993-06-30 | 1993-06-30 | Multi-purpose compound flavour enhancer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1096928A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115976C (en) * | 2000-08-15 | 2003-07-30 | 林保江 | Health linggu perpfume and its preduction process |
| CN1320864C (en) * | 2005-01-06 | 2007-06-13 | 张洪臣 | Composition for mixing bittern |
| CN101045892B (en) * | 2006-03-31 | 2011-10-19 | 好侍食品株式会社 | Manufacturing method of mixed spices |
| CN103652795A (en) * | 2013-12-31 | 2014-03-26 | 刘永前 | Kabob seasoning and kabob manicuring method |
| CN103734654A (en) * | 2014-01-02 | 2014-04-23 | 沈阳药科大学 | Garlic seasoning paste composite with health-care function and preparation method of composite |
| CN103750240A (en) * | 2013-12-18 | 2014-04-30 | 马飞 | Seasoning for marinated pig's trotters and preparation method thereof |
| CN103876085A (en) * | 2014-02-21 | 2014-06-25 | 孙钰家 | Cynomorium songaricum and lycium chinensis seasoning and preparation method thereof |
| CN103932142A (en) * | 2014-05-09 | 2014-07-23 | 陈筠 | Brine formula of rice noodles |
| CN104939011A (en) * | 2015-06-03 | 2015-09-30 | 张洁 | Compound seasoning |
| CN106072387A (en) * | 2016-06-03 | 2016-11-09 | 汕头市宋城食品连锁有限公司 | The formula of a kind of meat seasoning powder and manufacturing process |
| CN106722740A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of Semen sesami nigrum ferment of seasoning |
| CN110973562A (en) * | 2019-10-30 | 2020-04-10 | 常福林 | Preparation method of marinated meat ingredient |
-
1993
- 1993-06-30 CN CN93107524A patent/CN1096928A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1115976C (en) * | 2000-08-15 | 2003-07-30 | 林保江 | Health linggu perpfume and its preduction process |
| CN1320864C (en) * | 2005-01-06 | 2007-06-13 | 张洪臣 | Composition for mixing bittern |
| CN101045892B (en) * | 2006-03-31 | 2011-10-19 | 好侍食品株式会社 | Manufacturing method of mixed spices |
| CN103750240A (en) * | 2013-12-18 | 2014-04-30 | 马飞 | Seasoning for marinated pig's trotters and preparation method thereof |
| CN103652795B (en) * | 2013-12-31 | 2015-08-19 | 刘永前 | A kind of shishkabab condiment and shishkabab preparation method |
| CN103652795A (en) * | 2013-12-31 | 2014-03-26 | 刘永前 | Kabob seasoning and kabob manicuring method |
| CN103734654A (en) * | 2014-01-02 | 2014-04-23 | 沈阳药科大学 | Garlic seasoning paste composite with health-care function and preparation method of composite |
| CN103876085A (en) * | 2014-02-21 | 2014-06-25 | 孙钰家 | Cynomorium songaricum and lycium chinensis seasoning and preparation method thereof |
| CN103932142A (en) * | 2014-05-09 | 2014-07-23 | 陈筠 | Brine formula of rice noodles |
| CN104939011A (en) * | 2015-06-03 | 2015-09-30 | 张洁 | Compound seasoning |
| CN106072387A (en) * | 2016-06-03 | 2016-11-09 | 汕头市宋城食品连锁有限公司 | The formula of a kind of meat seasoning powder and manufacturing process |
| CN106722740A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of Semen sesami nigrum ferment of seasoning |
| CN110973562A (en) * | 2019-10-30 | 2020-04-10 | 常福林 | Preparation method of marinated meat ingredient |
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