CN1125528A - Flavouring liquid and its manufacture method - Google Patents

Abstract

The flavouring liquid for cooking is prepared from 19 natural spices such as Chinese prickly ash, anise, fennel, dahurian angelica root, etc. through immersion and boiling and features unique fragrance and medical effect of refreshing.

Description

Flavouring liquid and preparation method

The present invention relates to the preparation method of a kind of food seasoning liquid and this flavouring liquid.

At present in the condiment market and people's daily life of China, the condiment of managing and using, for these years, the piece that the overwhelming majority is used, grain, face etc., for example: aniseed (big fennel) grain, pepper powder or the like, pollute easily owing in collection, transportation, sale, process, reach, not only influence the healthy of people, and in use also be difficult for being absorbed to some extent by dish, opportunity has been arranged also for simultaneously some illegal businessman's adulterations.

The object of the present invention is to provide a kind of 19 kinds of liquid perfume juice that natural plant pefumes are made through technologies such as immersion and infusions such as Chinese prickly ash, big fennel, little fennel, the root of Dahurain angelica that adopt, to satisfy market demands.

The objective of the invention is to realize by following measure:

The percentage by weight of a, flavouring liquid consists of:

1) Chinese prickly ash 20

2) big fennel 20

3) little fennel 8

4) root of Dahurain angelica 5

5) cassia bark 3

6) Chinese cassia tree 3

7) cool ginger 2

8) cloves 1

9) Sha Ren 2

10) kaempferia galamga 2

11) tsaoko 3

12) the grass button 6

13) Radix Glycyrrhizae 4

14) ginger splices 7

15) banksia rose 4

16) Bi Bo 2

17) detain 4 in vain

18) dried orange peel 3

19) spiceleaf 1;

B, its preparation method are:

Above-mentioned spices water is cleaned, place the following 25 ℃ of water of normal temperature to soak 48 hours, leach the part immersion liquid then, threw the water logging bubble again 48 hours, again liquid is all leached, at last recrement is added water, again juice is filtered with slow fire infusion two hours, recrement is outwelled, again triple filtration liquid is mixed bottling or pack encapsulation behind high-temperature sterilization at last.

Advantage of the present invention and effect are:

19 kinds of spices selecting all are natural plants, and its mixed liquor has unique fragranced, can be used for using under the multiple food situation, as cold and dressed with sauce, pickle, fry fricassee etc., can improve people's appetite, and have pharmacological effect such as refresh oneself, pleasant.

Below in conjunction with embodiment, the present invention is further described:

19 kinds of raw materials are got the raw materials ready 5 kilograms by proportioning, clean then and place 500 kilograms of warm water of 25 ℃, soaked at normal temperatures 48 hours, leach 300 kilograms of immersion liquid then, drop into 400 kilograms of warm water again, soaked 48 hours, again immersion liquid is all leached, join in the recrement with 500 kg of water, infusion is two hours on slow fire, the recrement elimination is outwelled again, treat that juice dries in the air after the cold, the juice that obtains for above-mentioned three times is mixed, and again through high-temperature sterilization and add an amount of anticorrisive agent, and then bottling or pack are sold.

This product also available 10 to 0.5 ratio (flavouring liquid is 0.5) blends into the seasoning special soy sauce that has flavouring liquid with soy sauce.

Claims (1)

1. flavouring liquid and preparation method is characterized in that:

The percentage by weight of a, flavouring liquid consists of:

1) Chinese prickly ash 20

2) big fennel 20

3) little fennel 8

4) root of Dahurain angelica 5

5) cassia bark 3

6) Chinese cassia tree 3

7) cool ginger 2

8) cloves 1

9) Sha Ren 2

10) kaempferia galamga 2

11) tsaoko 3

12) the grass button 6

13) Radix Glycyrrhizae 4

14) ginger splices 7

15) banksia rose 4

16) Bi Bo 2

17) detain 4 in vain

18) dried orange peel 3

19) spiceleaf 1;

B, its preparation method are:

Above-mentioned spices water is cleaned, place the following 25 ℃ of water of normal temperature to soak 48 hours, leach the part immersion liquid then, threw the water logging bubble again 48 hours, again liquid is all leached, at last recrement is added water, again juice is filtered with slow fire infusion two hours, recrement is outwelled, again triple filtration liquid is mixed bottling or pack encapsulation behind high-temperature sterilization at last.