CN111134308A - Spice and processing method thereof - Google Patents
Spice and processing method thereof Download PDFInfo
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- CN111134308A CN111134308A CN202010057222.2A CN202010057222A CN111134308A CN 111134308 A CN111134308 A CN 111134308A CN 202010057222 A CN202010057222 A CN 202010057222A CN 111134308 A CN111134308 A CN 111134308A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 99
- 238000003672 processing method Methods 0.000 title description 7
- 239000000463 material Substances 0.000 claims abstract description 40
- 238000006243 chemical reaction Methods 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 24
- 239000006002 Pepper Substances 0.000 claims abstract description 24
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 24
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 23
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 23
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 23
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 23
- 241001127714 Amomum Species 0.000 claims abstract description 22
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 22
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 22
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 22
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 22
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 22
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 22
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 22
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 22
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 22
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 22
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 22
- 239000004576 sand Substances 0.000 claims abstract description 22
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 20
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 20
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 20
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000951473 Schizonepeta Species 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241000722363 Piper Species 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 20
- 241000790228 Nardostachys jatamansi Species 0.000 claims description 18
- 238000000227 grinding Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 241000612118 Samolus valerandi Species 0.000 claims description 2
- 241000213006 Angelica dahurica Species 0.000 abstract description 5
- 241000606266 Nardostachys Species 0.000 abstract description 3
- 241000159443 Myrcia Species 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 18
- 241001092040 Crataegus Species 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 9
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019654 spicy taste Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
The invention discloses a spice which comprises the following raw materials in parts by weight (expressed in mass percent): 25-30 parts of spices; 25-30 parts of spicy flavoring; 35-40 parts of color spices; 5-10 parts of auxiliary materials; according to the invention, through scientific and reasonable proportioning, the fennel, the pepper, the cinnamon and the dried orange peel are firstly used for preparing spices, the dried chili, the angelica dahurica, the schizonepeta and the tsaoko amomum fruit are used for preparing spices, the aniseed, the myrcia, the sand ginger and the angelica are used for preparing color spices, the hawthorn and the nardostachys are used for preparing auxiliary materials, and then the spices, the color spices and the auxiliary materials are heated and stirred in a vacuum state through a vacuum reaction kettle, so that the spices are prepared, the raw materials can be uniformly heated, the raw materials are prevented from being burnt, the uniformity of the color of the spices is ensured, the spices are prevented from being oxidized in the processing process, and the original taste of the spices is kept from being damaged.
Description
Technical Field
The invention relates to the technical field of spice processing, in particular to a spice and a processing method thereof.
Background
The spices refer to natural organic products with typical flavors such as fragrance, spiciness and the like, or some essential oils extracted from plants (flowers, leaves, stems, roots, fruits, whole plants and the like); people have long begun to utilize the antioxidant effect of spices; however, the systematic research on the Hangzhou oxidation of spices begins from the beginning of the 20 th century, and the clove, rosemary, sage, pepper, fennel, ginger, pepper, cinnamon and the like which have strong antioxidant activity and bacteriostatic and preservative effects are discovered in succession; the direct use of clove, ginger and the like can greatly delay the decay time of the lard oil, and also has a considerable oxidation resistance to soybean oil, rice bran oil, sesame oil and the like.
In the existing spice preparation, various ingredients are mixed together only by adopting a baking and stir-frying mode, and the spice is prepared, but the direct baking of the spice easily causes damage to raw materials, so that the color of a finished spice product is uneven, scorching occurs, the oxidation of fat, oil and the like in the spice is included, and the flavor deterioration is promoted.
Disclosure of Invention
The invention aims to provide spices and a processing method thereof so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the spice comprises the following raw materials in parts by weight (expressed in mass percent):
25-30 parts of spices;
25-30 parts of spicy flavoring;
35-40 parts of color spices;
5-10 parts of auxiliary materials.
The spices comprise the following raw materials in parts by weight (expressed by mass percent):
6-8 parts of fennel;
6-8 parts of pepper;
6-8 parts of cinnamon;
6-8 parts of dried orange peel.
The spicy seasoning comprises the following raw materials in parts by weight (expressed in mass percent):
6-8 parts of dried chili;
6-8 parts of radix angelicae;
6-8 parts of schizonepeta;
6-8 of tsaoko amomum fruit.
The color perfume comprises the following raw materials in parts by weight (expressed in mass percent):
9-11 parts of anise;
9-11 parts of bay leaves;
9-11 parts of sand ginger;
9-11 parts of angelica.
The auxiliary material comprises the following raw materials in parts by weight (expressed in mass percent):
3-5 parts of hawthorn;
3-5 parts of nardostachys chinensis bunge.
The processing method of the spice comprises the following steps:
s1, weighing fennel, pepper, cinnamon and dried orange peel respectively by an electronic scale according to the weight, then sequentially adding the weighed fennel, pepper, cinnamon and dried orange peel into a grinder, grinding the fennel, pepper, cinnamon and dried orange peel into powder by the grinder, and uniformly mixing the fennel, pepper, cinnamon and dried orange peel together to prepare the spices;
s2, weighing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit respectively through an electronic scale according to the weight, then sequentially adding the weighed dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into a grinder, grinding the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into powder through the grinder, and uniformly mixing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit together to prepare the spicy seasoning;
s3, weighing the aniseed, the bay leaves, the sand ginger and the angelica according to the weight by an electronic scale, then sequentially adding the weighed aniseed, bay leaves, sand ginger and angelica into a grinder, grinding the aniseed, bay leaves, sand ginger and angelica into powder by the grinder, and uniformly mixing the aniseed, bay leaves, sand ginger and angelica together to prepare the color spice;
s4, weighing the hawthorn and the nardostachys chinensis by an electronic scale according to the weight, sequentially adding the weighed hawthorn and nardostachys chinensis into a grinder, grinding the hawthorn and the nardostachys chinensis into powder by the grinder, and uniformly mixing the hawthorn and the nardostachys chinensis together to prepare an auxiliary material;
s5, selecting a vacuum reaction kettle, pumping out air in the vacuum reaction kettle to enable the interior of the vacuum reaction kettle to be in a vacuum state, ensuring that the air concentration in the interior of the reaction kettle is lower than 2%, and then adjusting the temperature of the vacuum reaction kettle to 150-300 ℃;
and S6, sequentially adding the spices, the spicy materials, the color spices and the auxiliary materials into a vacuum reaction kettle, stirring for 15-20 minutes by using the vacuum reaction kettle at the temperature of 150-300 ℃, uniformly mixing the spices, the spicy materials, the color spices and the auxiliary materials together, adjusting the temperature of the vacuum reaction kettle to a normal temperature state, and cooling the mixture in the vacuum reaction kettle to the normal temperature state to prepare the spice.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, through scientific and reasonable proportioning, the fennel, the pepper, the cinnamon and the dried orange peel are firstly used for preparing spices, the dried chili, the angelica dahurica, the schizonepeta and the tsaoko amomum fruit are used for preparing spices, the aniseed, the myrcia, the sand ginger and the angelica are used for preparing color spices, the hawthorn and the nardostachys are used for preparing auxiliary materials, and then the spices, the color spices and the auxiliary materials are heated and stirred in a vacuum state through a vacuum reaction kettle, so that the spices are prepared, the raw materials can be uniformly heated, the raw materials are prevented from being burnt, the uniformity of the color of the spices is ensured, the spices are prevented from being oxidized in the processing process, and the original taste of the spices is kept from being damaged.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1, the present invention provides a technical solution: the spice comprises the following raw materials in parts by weight (expressed in mass percent): a fragrance material 28; spices 28; a color fragrance 36; and (8) auxiliary materials.
The spices comprise the following raw materials in parts by weight (expressed by mass percent): 7 parts of fennel; 7, pepper; 7, cinnamon; and 7, dried orange peel.
The spicy seasoning comprises the following raw materials in parts by weight (expressed in mass percent): dried chili 7; 7 of angelica dahurica; 7 parts of schizonepeta; and 7, tsaoko amomum fruit.
The color perfume comprises the following raw materials in parts by weight (expressed in mass percent): an octagon 9; 9 parts of bay leaves; 9 parts of sand ginger; and 9, Chinese angelica.
The auxiliary material comprises the following raw materials in parts by weight (expressed in mass percent): 4, hawthorn fruit; and 4. nardostachys root and rhizome.
The processing method of the spice comprises the following steps:
s1, weighing fennel, pepper, cinnamon and dried orange peel respectively by an electronic scale according to the weight, then sequentially adding the weighed fennel, pepper, cinnamon and dried orange peel into a grinder, grinding the fennel, pepper, cinnamon and dried orange peel into powder by the grinder, and uniformly mixing the fennel, pepper, cinnamon and dried orange peel together to prepare the spices;
s2, weighing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit respectively through an electronic scale according to the weight, then sequentially adding the weighed dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into a grinder, grinding the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into powder through the grinder, and uniformly mixing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit together to prepare the spicy seasoning;
s3, weighing the aniseed, the bay leaves, the sand ginger and the angelica according to the weight by an electronic scale, then sequentially adding the weighed aniseed, bay leaves, sand ginger and angelica into a grinder, grinding the aniseed, bay leaves, sand ginger and angelica into powder by the grinder, and uniformly mixing the aniseed, bay leaves, sand ginger and angelica together to prepare the color spice;
s4, weighing the hawthorn and the nardostachys chinensis by an electronic scale according to the weight, sequentially adding the weighed hawthorn and nardostachys chinensis into a grinder, grinding the hawthorn and the nardostachys chinensis into powder by the grinder, and uniformly mixing the hawthorn and the nardostachys chinensis together to prepare an auxiliary material;
s5, selecting a vacuum reaction kettle, pumping out air in the vacuum reaction kettle to enable the interior of the vacuum reaction kettle to be in a vacuum state, ensuring that the air concentration in the interior of the reaction kettle is lower than 2%, and then adjusting the temperature of the vacuum reaction kettle to 150-300 ℃;
and S6, sequentially adding the spices, the spicy materials, the color spices and the auxiliary materials into a vacuum reaction kettle, stirring for 15-20 minutes by using the vacuum reaction kettle at the temperature of 150-300 ℃, uniformly mixing the spices, the spicy materials, the color spices and the auxiliary materials together, adjusting the temperature of the vacuum reaction kettle to a normal temperature state, and cooling the mixture in the vacuum reaction kettle to the normal temperature state to prepare the spice.
Embodiment 2, the present invention provides a technical solution: the spice comprises the following raw materials in parts by weight (expressed in mass percent): a fragrance material 28; spices 28; a color fragrance 36; and (8) auxiliary materials.
The spices comprise the following raw materials in parts by weight (expressed by mass percent): 8 parts of fennel; 8, pepper; 6, cinnamon; and (6) dried orange peel.
The spicy seasoning comprises the following raw materials in parts by weight (expressed in mass percent): dried chili 8; 8 of radix angelicae dahuricae; 6 parts of schizonepeta; and 6, tsaoko amomum fruits.
The color perfume comprises the following raw materials in parts by weight (expressed in mass percent): an octagon 9; 9 parts of bay leaves; 9 parts of sand ginger; and 9, Chinese angelica.
The auxiliary material comprises the following raw materials in parts by weight (expressed in mass percent): 3, hawthorn; and 5, rhizoma nardostachyos.
The processing method of the spice comprises the following steps:
s1, weighing fennel, pepper, cinnamon and dried orange peel respectively by an electronic scale according to the weight, then sequentially adding the weighed fennel, pepper, cinnamon and dried orange peel into a grinder, grinding the fennel, pepper, cinnamon and dried orange peel into powder by the grinder, and uniformly mixing the fennel, pepper, cinnamon and dried orange peel together to prepare the spices;
s2, weighing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit respectively through an electronic scale according to the weight, then sequentially adding the weighed dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into a grinder, grinding the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into powder through the grinder, and uniformly mixing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit together to prepare the spicy seasoning;
s3, weighing the aniseed, the bay leaves, the sand ginger and the angelica according to the weight by an electronic scale, then sequentially adding the weighed aniseed, bay leaves, sand ginger and angelica into a grinder, grinding the aniseed, bay leaves, sand ginger and angelica into powder by the grinder, and uniformly mixing the aniseed, bay leaves, sand ginger and angelica together to prepare the color spice;
s4, weighing the hawthorn and the nardostachys chinensis by an electronic scale according to the weight, sequentially adding the weighed hawthorn and nardostachys chinensis into a grinder, grinding the hawthorn and the nardostachys chinensis into powder by the grinder, and uniformly mixing the hawthorn and the nardostachys chinensis together to prepare an auxiliary material;
s5, selecting a vacuum reaction kettle, pumping out air in the vacuum reaction kettle to enable the interior of the vacuum reaction kettle to be in a vacuum state, ensuring that the air concentration in the interior of the reaction kettle is lower than 2%, and then adjusting the temperature of the vacuum reaction kettle to 150-300 ℃;
and S6, sequentially adding the spices, the spicy materials, the color spices and the auxiliary materials into a vacuum reaction kettle, stirring for 15-20 minutes by using the vacuum reaction kettle at the temperature of 150-300 ℃, uniformly mixing the spices, the spicy materials, the color spices and the auxiliary materials together, adjusting the temperature of the vacuum reaction kettle to a normal temperature state, and cooling the mixture in the vacuum reaction kettle to the normal temperature state to prepare the spice.
Example 3, 20 parts of the inventive spices were selected, and the 20 parts of the spices were heated and stirred in a vacuum autoclave at 150 ℃, 200 ℃, 250 ℃ and 300 ℃ respectively, and 5 parts of the spices were prepared at each temperature, and 5 parts of the spices commonly used in the market were selected.
The spice made at 150 ℃ is marked as A, the spice made at 200 ℃ is marked as B, the spice made at 250 ℃ is marked as C, the spice made at 300 ℃ is marked as D, and the spice commonly found on the market is marked as E.
The same food materials (chicken legs) are cooked by using the 5 spices in sequence, the 5 spices with the same weight part are respectively taken, then the 5 spices are respectively added into the same food materials (chicken legs), the food materials (chicken legs) are steamed for 25 minutes in the same steamer at the same temperature of 240 ℃, then the steamed food materials (chicken legs) are taken out and cooled to room temperature, and then the flavor sensory inspection is carried out on the steamed food materials (chicken legs) by 20 persons, wherein the sensory inspection results are as follows:
| spice component | Cooking time | Sensory test results |
| A | 25 minutes | The strong fragrance and the fragrant spicy taste are combined into a whole |
| B | 25 minutes | The strong fragrance and the fragrant spicy taste are combined into a whole |
| C | 25 minutes | The strong fragrance and the fragrant spicy taste are combined into a whole |
| D | 25 minutes | The strong fragrance and the fragrant spicy taste are combined into a whole |
| E | 25 minutes | A list of flavours with an accompanying pungent taste |
Therefore, the prepared spice is obviously superior to the existing spice in the specific cooking process.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The spice is characterized by comprising the following raw materials in parts by weight (expressed in mass percent):
25-30 parts of spices;
25-30 parts of spicy flavoring;
35-40 parts of color spices;
5-10 parts of auxiliary materials.
2. A spice according to claim 1, wherein: the spices comprise the following raw materials in parts by weight (expressed in mass percent):
6-8 parts of fennel;
6-8 parts of pepper;
6-8 parts of cinnamon;
6-8 parts of dried orange peel.
3. A spice according to claim 2, wherein: the spicy seasoning comprises the following raw materials in parts by weight (expressed in mass percent):
6-8 parts of dried chili;
6-8 parts of radix angelicae;
6-8 parts of schizonepeta;
6-8 of tsaoko amomum fruit.
4. A spice according to claim 3, wherein: the color perfume comprises the following raw materials in parts by weight (expressed in mass percent):
9-11 parts of anise;
9-11 parts of bay leaves;
9-11 parts of sand ginger;
9-11 parts of angelica.
5. A spice according to claim 4, wherein: the auxiliary material comprises the following raw materials in parts by weight (expressed in mass percent):
3-5 parts of hawthorn;
3-5 parts of nardostachys chinensis bunge.
6. A method of processing spices according to claim 5, characterized by comprising the steps of:
s1, weighing fennel, pepper, cinnamon and dried orange peel respectively by an electronic scale according to the weight, then sequentially adding the weighed fennel, pepper, cinnamon and dried orange peel into a grinder, grinding the fennel, pepper, cinnamon and dried orange peel into powder by the grinder, and uniformly mixing the fennel, pepper, cinnamon and dried orange peel together to prepare the spices;
s2, weighing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit respectively through an electronic scale according to the weight, then sequentially adding the weighed dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into a grinder, grinding the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit into powder through the grinder, and uniformly mixing the dried chili, the radix angelicae, the herba schizonepetae and the tsaoko amomum fruit together to prepare the spicy seasoning;
s3, weighing the aniseed, the bay leaves, the sand ginger and the angelica according to the weight by an electronic scale, then sequentially adding the weighed aniseed, bay leaves, sand ginger and angelica into a grinder, grinding the aniseed, bay leaves, sand ginger and angelica into powder by the grinder, and uniformly mixing the aniseed, bay leaves, sand ginger and angelica together to prepare the color spice;
s4, weighing the hawthorn and the nardostachys chinensis by an electronic scale according to the weight, sequentially adding the weighed hawthorn and nardostachys chinensis into a grinder, grinding the hawthorn and the nardostachys chinensis into powder by the grinder, and uniformly mixing the hawthorn and the nardostachys chinensis together to prepare an auxiliary material;
s5, selecting a vacuum reaction kettle, pumping out air in the vacuum reaction kettle to enable the interior of the vacuum reaction kettle to be in a vacuum state, ensuring that the air concentration in the interior of the reaction kettle is lower than 2%, and then adjusting the temperature of the vacuum reaction kettle to 150-300 ℃;
and S6, sequentially adding the spices, the spicy materials, the color spices and the auxiliary materials into a vacuum reaction kettle, stirring for 15-20 minutes by using the vacuum reaction kettle at the temperature of 150-300 ℃, uniformly mixing the spices, the spicy materials, the color spices and the auxiliary materials together, adjusting the temperature of the vacuum reaction kettle to a normal temperature state, and cooling the mixture in the vacuum reaction kettle to the normal temperature state to prepare the spice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010057222.2A CN111134308A (en) | 2020-01-19 | 2020-01-19 | Spice and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010057222.2A CN111134308A (en) | 2020-01-19 | 2020-01-19 | Spice and processing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111134308A true CN111134308A (en) | 2020-05-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010057222.2A Pending CN111134308A (en) | 2020-01-19 | 2020-01-19 | Spice and processing method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5955881A (en) * | 1982-09-22 | 1984-03-31 | Daicel Chem Ind Ltd | Macrocyclic diester and perfumery composition containing the same |
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN102813171A (en) * | 2012-09-06 | 2012-12-12 | 田保民 | Schizonepeta seasoning and production method |
| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
| CN107772406A (en) * | 2017-10-13 | 2018-03-09 | 文凯令 | Chafing dish bottom flavorings processing technology and its equipment |
| CN207428386U (en) * | 2017-07-26 | 2018-06-01 | 浙江味海食品配料有限公司 | A kind of process equipment of liquid spice |
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2020
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| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
| CN207428386U (en) * | 2017-07-26 | 2018-06-01 | 浙江味海食品配料有限公司 | A kind of process equipment of liquid spice |
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