CN112450418A - High mountain leek seasoning and preparation method and application thereof - Google Patents
High mountain leek seasoning and preparation method and application thereof Download PDFInfo
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- CN112450418A CN112450418A CN202011324474.3A CN202011324474A CN112450418A CN 112450418 A CN112450418 A CN 112450418A CN 202011324474 A CN202011324474 A CN 202011324474A CN 112450418 A CN112450418 A CN 112450418A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 55
- 235000005254 Allium ampeloprasum Nutrition 0.000 title claims abstract description 24
- 240000006108 Allium ampeloprasum Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 51
- 244000161286 Allium victorialis Species 0.000 claims abstract description 32
- 235000011644 Allium victorialis Nutrition 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 26
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 244000003377 Allium tuberosum Species 0.000 claims description 45
- 235000005338 Allium tuberosum Nutrition 0.000 claims description 45
- 241000510672 Cuminum Species 0.000 claims description 24
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 14
- 238000005303 weighing Methods 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 13
- 235000021168 barbecue Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims 1
- 238000011161 development Methods 0.000 abstract description 6
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 244000304337 Cuminum cyminum Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 description 13
- 230000005200 bud stage Effects 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 12
- 244000060696 Alpinia speciosa Species 0.000 description 6
- 235000013411 Alpinia speciosa Nutrition 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 241001349804 Juncus alpinoarticulatus Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241000741889 Alpinia chinensis Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 244000000383 Allium odorum Species 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a high mountain leek seasoning, which is prepared from the following raw materials in parts by weight: 2-80 parts of alpine garlic and 20-80 parts of chili powder or cumin powder. The preparation method comprises the following steps: drying and crushing the alpine chives in the shade, and then stirring and mixing the alpine chives and chilli powder or cumin powder to obtain the alpine chives seasoning. The alpine-leek seasoning has the advantages of definite proportion of raw materials in the formula, simple preparation process, suitability for large-scale production and application, assistance in resource development in poor regions and great significance in social and economic development.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high mountain leek seasoning and a preparation method and application thereof.
Background
The natural perfume is increasingly favored and favored by people due to the characteristics of being green, safe, environment-friendly, free of pesticide residues, special in fragrance taste and the like, and the demand of the world natural perfume is rapidly increased. The high mountain leek is a perennial herb perennial root plant of allium of liliaceae, is widely distributed in Tibet and peripheral areas, and is grown on hilly grassland, under forest and forest edge with the altitude of 2400-5000 m. The alpine leek has the functions of tonifying middle-jiao, regulating spleen and stomach, tonifying kidney, and also has certain efficacies of diminishing inflammation, clearing heat and promoting digestion.
The high mountain leeks are mainly used as spices in the agricultural and pastoral areas of Tibet and added into various traditional foods, the growing areas of the high mountain leeks are mainly distributed in mountain areas, and the areas with running water and stones are more distributed. At present, the alpine chives are generally collected and simply processed by farmers and herdsmen, the process is relatively laggard, and a fixed process and an application method are lacked. The application of the alpine garlic as the natural edible spice needs to consider the harmonization of the taste of the food, the excessive alpine garlic is bitter, the use amount is difficult to control when the alpine garlic is used alone, and how to match and apply the alpine garlic with other seasonings needs to be considered.
Therefore, the research and development of the alpine-rose-flowered garlic seasoning which is easy to use and has a good seasoning effect is a technical problem which needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides the alpine leek seasoning which is easy to use and has a good seasoning effect.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a high mountain leek seasoning, which is prepared from the following raw materials in parts by weight: 2-80 parts of alpine garlic and 20-80 parts of chili powder or cumin powder.
Further, the alpine leek seasoning is prepared from the following raw materials in parts by weight: 8-16 parts of alpine garlic and 80 parts of chili powder or cumin powder, wherein the particle size of the chili powder or the cumin powder is 90-110 meshes.
Furthermore, the aerial parts of the alpine garlic from the bud stage to the flowering stage are adopted in the alpine garlic.
The invention also provides a preparation method of the alpine leek seasoning, which comprises the following steps:
(1) weighing the raw materials according to the alpine leek seasoning;
(2) drying and crushing the alpine chives in the shade, and then stirring and mixing the alpine chives and chilli powder or cumin powder to obtain the alpine chives seasoning.
Further, drying the alpine chives in the shade to be less than 15% in the step (2).
The invention adopts the further beneficial effects that: retains the shape and flavor of folium Allii tuberosi.
Further, the step (2) is to crush the alpine garlic to 90-110 meshes.
The invention adopts the further beneficial effects that: avoid too big of alpine fragrant-flowered garlic granule flavor not good, too little difficult flavor of preserving of granule.
Further, the stirring time in the step (2) is 3-5min at 3000 rpm above.
The invention adopts the further beneficial effects that: the raw materials are fully and uniformly mixed, and the product quality is improved.
The invention also provides an application of the alpine-leek seasoning in preparing the barbecue material.
The invention has the beneficial effects that: excessive alpine chives are bitter and astringent, and the use amount is difficult to control when the alpine chives are used alone. Although the special allium tuberosum fragrance of the allium tuberosum in the allium tuberosum seasoning is easily covered by the taste of the cumin powder, the allium tuberosum fragrance can be obviously improved after barbecue cooking, so the allium tuberosum seasoning is particularly suitable for preparing barbecue materials. The alpine-leek seasoning has the advantages of definite proportion of raw materials in the formula, simple preparation process, suitability for large-scale production and application, assistance in resource development in poor regions and great significance in social and economic development.
Detailed Description
The technical solutions in the embodiments of the present invention are 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.
Example 1
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 2 g of alpine rush from the bud stage to the flowering stage and 80 g of chilli powder;
(2) drying the allium tuberosum in the shade until the water content is 10%, crushing to 90 meshes, and then stirring and mixing the allium tuberosum and pepper powder with the particle size of 90 meshes at the stirring speed of 2500 rpm for 3min to obtain the allium tuberosum seasoning.
Example 2
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 4 g of alpine rush from the bud stage to the flowering stage and 80 g of chilli powder;
(2) drying the allium tuberosum in the shade until the water content is 8%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and pepper powder with the particle size of 100 meshes at the stirring speed of 2800 r/min for 4min to obtain the allium tuberosum seasoning.
Example 3
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 8 g of alpine rush from the bud stage to the flowering stage and 80 g of chilli powder;
(2) drying the allium tuberosum in the shade until the water content is 9%, crushing to 110 meshes, and then stirring and mixing the allium tuberosum and pepper powder with the particle size of 100 meshes at the stirring speed of 2600 r/min for 3min to obtain the allium tuberosum seasoning.
Example 4
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 16 g of alpinia chinensis from the bud stage to the flowering stage and 80 g of chilli powder;
(2) drying the allium tuberosum in the shade until the water content is 11%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and pepper powder with the particle size of 100 meshes at the stirring speed of 2700 revolutions per minute for 4 minutes to obtain the allium tuberosum seasoning.
Example 5
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 20 g of alpine rush from the bud stage to the flowering stage and 80 g of chilli powder;
(2) drying the allium tuberosum in the shade until the water content is 12%, crushing to 110 meshes, and then stirring and mixing the allium tuberosum and pepper powder with the particle size of 110 meshes at the stirring speed of 3000 r/min for 5min to obtain the allium tuberosum seasoning.
Example 6
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 80 g of alpinia chinensis from the bud stage to the flowering stage and 20 g of chilli powder;
(2) drying the allium tuberosum in the shade until the water content is 10%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and the chilli powder at the stirring speed of 2500 revolutions per minute for 3 minutes to obtain the allium tuberosum seasoning.
Example 7
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 2 g of alpinia zerumbet and 80 g of cumin powder from the bud stage to the flowering stage;
(2) drying the alpine chive in the shade until the water content is 8%, crushing the alpine chive to 100 meshes, and then stirring and mixing the alpine chive and cumin powder with the particle size of 100 meshes at the stirring speed of 2700 revolutions per minute for 4 minutes to obtain the alpine chive seasoning.
Example 8
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 4 g of alpinia zerumbet and 80 g of cumin powder from the bud stage to the flowering stage;
(2) drying the allium tuberosum in the shade until the water content is 7%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and cumin powder with the particle size of 100 meshes at the stirring speed of 3000 r/min for 5min to obtain the allium tuberosum seasoning.
Example 9
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 8 g of alpinia zerumbet and 80 g of cumin powder from the bud stage to the flowering stage;
(2) drying the allium tuberosum in the shade until the water content is 8%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and cumin powder with the particle size of 100 meshes at the stirring speed of 3000 r/min for 5min to obtain the allium tuberosum seasoning.
Example 10
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 16 g of alpinia zerumbet and 80 g of cumin powder from the bud stage to the flowering stage;
(2) drying the allium tuberosum in the shade until the water content is 11%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and cumin powder with the particle size of 100 meshes at the stirring speed of 3000 r/min for 5min to obtain the allium tuberosum seasoning.
Example 11
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 20 g of alpinia zerumbet and 80 g of cumin powder from the bud stage to the flowering stage;
(2) drying the allium tuberosum in the shade until the water content is 12%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and cumin powder with the particle size of 100 meshes at the stirring speed of 3000 r/min for 5min to obtain the allium tuberosum seasoning.
Example 12
A preparation method of a alpine leek seasoning comprises the following steps:
(1) weighing 80 g of alpinia zerumbet and 20 g of cumin powder from the bud stage to the flowering stage;
(2) drying the allium tuberosum in the shade until the water content is 10%, crushing to 100 meshes, and then stirring and mixing the allium tuberosum and cumin powder with the particle size of 100 meshes at the stirring speed of 3000 r/min for 5min to obtain the allium tuberosum seasoning.
The results of olfactory evaluation and barbecued flavor evaluation of the effect of the alpine leek seasonings of examples 1 to 12 are shown in Table 3.
TABLE 3 results of the effect of the seasoning for alpine leek of examples 1 to 12
| Examples | Olfactory evaluation | Barbecue taste evaluation |
| 1 | + | Slightly scallion and leekFragrant, relatively light |
| 2 | + | Has scallion and leek flavor, and is suitable for |
| 3 | ++ | Has scallion and leek flavor, and is suitable for |
| 4 | ++ | Has scallion and leek flavor, is slightly bitter, and is suitable for |
| 5 | +++ | The scallion and leek have obvious and bitter flavor |
| 6 | +++++ | The scallion and leek have obvious fragrance and bitter taste |
| 7 | null | No obvious scallion and leek fragrance |
| 8 | null | Slightly fragrant and bland |
| 9 | + | Has scallion and leek flavor, and is suitable for |
| 10 | ++ | Has scallion and leek flavor, is slightly bitter, and is suitable for |
| 11 | ++ | The scallion and leek have obvious taste and slight bitter taste |
| 12 | +++ | The scallion and leek have obvious taste and bitter taste |
Note: + somewhat indicates the richness of the taste of the alpine chives in the complex flavor, and more + indicates stronger taste.
The ratio of the alpine garlic to the chilli powder or the cumin powder is 2:80, the smell and the taste of the scallion and the leek are not obvious, the special scallion and leek flavor of the alpine garlic is continuously improved along with the increase of the proportion of the alpine garlic, and the ratio is 8: the 80 chive and leek flavor is obvious, the taste is suitable, the acceptable bitter taste is obtained when the proportion is 16:80, the two types of flavors have the bitter taste of the alpine leek when the proportion is more than 16:80, the aroma of the chive and leek is continuously improved from the aspects of smell and taste along with the increase of the proportion of the alpine leek, and the alpine leek has the obvious aroma of the chive and leek in the compound of 20:80, 80:20 of the chilli powder and the cumin powder, but the palatability is poor, and the bitter taste of the alpine leek is obtained. The alpine leek is dried in the shade, crushed, matched with cumin powder and chili powder and used as a barbecue material to evaluate the taste and the mouthfeel of food, so that the alpine leek is easy to use and has a good seasoning effect, the conversion of product application and development to commodities is promoted, economic benefits are generated, and a theoretical basis is provided for the development of the regional poverty-relief industry.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The alpine leek seasoning is characterized by being prepared from the following raw materials in parts by weight: 2-80 parts of alpine garlic and 20-80 parts of chili powder or cumin powder.
2. The alpine leek seasoning as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 8-16 parts of alpine garlic and 80 parts of chili powder or cumin powder, wherein the particle size of the chili powder or the cumin powder is 90-110 meshes.
3. The allium tuberosum seasoning as claimed in claim 1 or 2, wherein the allium tuberosum is aerial part from the bract period to the flowering period of the allium tuberosum.
4. The preparation method of the alpine leek seasoning is characterized by comprising the following steps:
(1) weighing the raw materials according to any one of claims 1-3;
(2) drying and crushing the alpine chives in the shade, and then stirring and mixing the alpine chives and chilli powder or cumin powder to obtain the alpine chives seasoning.
5. The method for preparing the allium tuberosum seasoning as claimed in claim 4, wherein the allium tuberosum is dried in the shade to below 15% in step (2).
6. The preparation method of the allium tuberosum seasoning as claimed in claim 4, wherein the allium tuberosum is pulverized to 90-110 meshes in the step (2).
7. The method for preparing the flavoring of leek at high mountain as claimed in claim 4, wherein the stirring speed in step (2) is 2500-.
8. Use of a alpine leek seasoning according to any one of claims 1-3 for preparing a barbecue sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011324474.3A CN112450418A (en) | 2020-11-23 | 2020-11-23 | High mountain leek seasoning and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011324474.3A CN112450418A (en) | 2020-11-23 | 2020-11-23 | High mountain leek seasoning and preparation method and application thereof |
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| Publication Number | Publication Date |
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| CN112450418A true CN112450418A (en) | 2021-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011324474.3A Pending CN112450418A (en) | 2020-11-23 | 2020-11-23 | High mountain leek seasoning and preparation method and application thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN101999636A (en) * | 2010-12-01 | 2011-04-06 | 张家港市欣盛食品有限公司 | Leek flower chilli sauce and preparation method thereof |
| CN107441754A (en) * | 2017-08-15 | 2017-12-08 | 西藏自治区高原生物研究所 | A kind of degreasing highland barley products and production method |
-
2020
- 2020-11-23 CN CN202011324474.3A patent/CN112450418A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN101999636A (en) * | 2010-12-01 | 2011-04-06 | 张家港市欣盛食品有限公司 | Leek flower chilli sauce and preparation method thereof |
| CN107441754A (en) * | 2017-08-15 | 2017-12-08 | 西藏自治区高原生物研究所 | A kind of degreasing highland barley products and production method |
Non-Patent Citations (2)
| Title |
|---|
| 段双全，等: "高山韭作为藏族食品添加剂的研究初探", 《西藏科技》 * |
| 白玛央宗，等: "高山韭挥发性成分HS-SPME-GC-MS分析及香料搭配应用", 《西藏科技》 * |
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Application publication date: 20210309 |