CN112971094A - Novel sixteen-fragrance liquid seasoning - Google Patents
Novel sixteen-fragrance liquid seasoning Download PDFInfo
- Publication number
- CN112971094A CN112971094A CN202110371548.7A CN202110371548A CN112971094A CN 112971094 A CN112971094 A CN 112971094A CN 202110371548 A CN202110371548 A CN 202110371548A CN 112971094 A CN112971094 A CN 112971094A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- raw materials
- pepper
- anise
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 239000007788 liquid Substances 0.000 title claims abstract description 15
- 239000003205 fragrance Substances 0.000 title abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 241001127714 Amomum Species 0.000 claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 239000006002 Pepper Substances 0.000 claims abstract description 18
- 241000722363 Piper Species 0.000 claims abstract description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 18
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 17
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 17
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 17
- 235000019510 Long pepper Nutrition 0.000 claims abstract description 17
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 17
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 17
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 17
- 240000003455 Piper longum Species 0.000 claims abstract description 17
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 17
- 239000010617 anise oil Substances 0.000 claims abstract description 17
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 17
- 239000010632 citronella oil Substances 0.000 claims abstract description 17
- 239000010634 clove oil Substances 0.000 claims abstract description 17
- 239000010977 jade Substances 0.000 claims abstract description 17
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 17
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 11
- 239000001702 nutmeg Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract 5
- 240000002657 Thymus vulgaris Species 0.000 claims abstract 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract 3
- 238000004140 cleaning Methods 0.000 claims description 10
- 230000000249 desinfective effect Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 241000213006 Angelica dahurica Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 241000723347 Cinnamomum Species 0.000 description 12
- 241000246358 Thymus Species 0.000 description 12
- 241000498779 Myristica Species 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000021186 dishes Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000009566 rice 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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 discloses a sixteen-fragrance novel liquid seasoning, which comprises the following raw materials: cassia, bay leaves, long pepper, aniseed, tsaoko amomum fruits, fennel, jade fruits, cinnamon, galangal, netmeg, rhizoma kaempferiae, fructus amomi, pepper, radix angelicae, behenic, thyme, basil, anise oil, citronella oil and clove oil; the seasoning comprises the following raw materials in parts by weight: 2-6 parts of cassia bark, 3-5 parts of bay leaf, 0.5-1.5 parts of long pepper, 1.5-2.5 parts of anise, 2-7 parts of tsaoko amomum fruit, 4-8 parts of fennel, 1-3 parts of jade fruit, 1.5-2.5 parts of cinnamon, 0.25-0.75 part of galangal, 1-3 parts of nutmeg, 0.5-1.5 parts of rhizoma kaempferiae, 0.25-0.75 part of fructus amomi, 1-3 parts of pepper, 1.5-2.5 parts of radix angelicae, 1-3 parts of behen, 1-3 parts of thyme, 1-3 parts of basil, 0.5-1.5 parts of anise oil, 0.5-1.5 parts of citronella oil and 0.5-1.5 parts of clove oil. The sixteen-fragrance novel liquid seasoning disclosed by the invention is clean and sanitary, has a good visual appearance, can be used for cooking, cooling and frying dishes, has a good seasoning effect, does not contain impurities, and has a smooth surface.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a sixteen-spice novel liquid seasoning.
Background
In the prior art, with the increasing living standard of people, the requirements of people on the color, the fragrance and the taste of food are higher and higher, the single-function seasonings such as monosodium glutamate, chicken essence, pepper and the like on the market can not meet the requirements of people gradually, and the granular seasonings can generate irritant dust in the using process, are unsafe and inconvenient to use, and also provide higher requirements on the sanitation degree and the attractiveness of the seasonings.
Disclosure of Invention
The invention aims to provide a sixteen-fragrance novel liquid seasoning, which is realized by the following technical scheme for solving the technical problems:
a sixteen-spice novel liquid condiment comprises the following raw materials: cassia bark, bay leaves, long pepper, aniseed, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, nutmeg, rhizoma kaempferiae, fructus amomi, pepper, radix angelicae, behenic, thyme, basil, anise oil, citronella oil and clove oil.
Preferably, the seasoning comprises the following raw materials in parts by weight: 2-6 parts of cassia bark, 3-5 parts of bay leaf, 0.5-1.5 parts of long pepper, 1.5-2.5 parts of anise, 2-7 parts of tsaoko amomum fruit, 4-8 parts of fennel, 1-3 parts of jade fruit, 1.5-2.5 parts of cinnamon, 0.25-0.75 part of galangal, 1-3 parts of nutmeg, 0.5-1.5 parts of rhizoma kaempferiae, 0.25-0.75 part of fructus amomi, 1-3 parts of pepper, 1.5-2.5 parts of radix angelicae, 1-3 parts of behen, 1-3 parts of thyme, 1-3 parts of basil, 0.5-1.5 parts of anise oil, 0.5-1.5 parts of citronella oil and 0.5-1.5 parts of clove oil.
Preferably, the preparation method of the seasoning comprises the following steps:
step one, selecting raw materials: selecting cassia bark, bay leaf, long pepper, anise, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, netmeg, rhizoma kaempferiae, amomum fruit, pepper, angelica dahurica, beheny, thyme and basil according to the weight ratio;
step two, cleaning and disinfecting: cleaning and disinfecting the raw materials selected in the step 1;
step three, mixing and soaking: mixing the raw materials treated in the step two and soaking for two hours;
step four, boiling: decocting the raw materials processed in the third step for twenty minutes by using a warm fire, decocting for ten minutes by using a strong fire, decocting for fifteen minutes by using a small fire, and pouring clove oil, anise oil and citronella oil when the raw materials are decocted by using a small fire;
step five, standing: cooling;
step six, packaging: pumping air from the bottle and bottling.
The invention has the following beneficial effects:
according to the invention, various seasonings are mixed and boiled into the liquid seasoning, and the liquid seasoning is bottled, so that the seasoning is clean and sanitary, has good visual effect, does not have the defects of irritant dust generation in the use process of granular seasoning, unsafe and inconvenient use, can be used for cooking rice, cooling dishes and frying dishes, has various functions, has a good seasoning effect, does not contain impurities, and has a smooth surface.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 one
A sixteen-spice novel liquid condiment comprises the following raw materials: cassia bark, bay leaves, long pepper, aniseed, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, nutmeg, rhizoma kaempferiae, fructus amomi, pepper, radix angelicae, behenic, thyme, basil, anise oil, citronella oil and clove oil.
The seasoning comprises the following raw materials in parts by weight: 2 parts of cassia bark, 3 parts of bay leaf, 0.5 part of long pepper, 1.5 parts of anise, 2 parts of tsaoko amomum fruit, 4 parts of fennel, 1 part of jade fruit, 1.5 parts of cinnamon, 0.25 part of galangal, 1 part of nutmeg, 0.5 part of rhizoma kaempferiae, 0.25 part of fructus amomi, 1 part of pepper, 1.5 parts of angelica dahurica, 1 part of beheny, 1 part of thyme, 1 part of basil, 0.5 part of anise oil, 0.5 part of citronella oil and 0.5 part of clove oil.
The preparation method of the seasoning comprises the following steps:
step one, selecting raw materials: selecting cassia bark, bay leaf, long pepper, anise, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, netmeg, rhizoma kaempferiae, amomum fruit, pepper, angelica dahurica, beheny, thyme and basil according to the weight ratio;
step two, cleaning and disinfecting: cleaning and disinfecting the raw materials selected in the step 1;
step three, mixing and soaking: mixing the raw materials treated in the step two and soaking for two hours;
step four, boiling: decocting the raw materials processed in the third step for twenty minutes by using a warm fire, decocting for ten minutes by using a strong fire, decocting for fifteen minutes by using a small fire, and pouring clove oil, anise oil and citronella oil when the raw materials are decocted by using a small fire;
step five, standing: cooling;
step six, packaging: pumping air from the bottle and bottling.
Example two
A sixteen-spice novel liquid condiment comprises the following raw materials: cassia bark, bay leaves, long pepper, aniseed, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, nutmeg, rhizoma kaempferiae, fructus amomi, pepper, radix angelicae, behenic, thyme, basil, anise oil, citronella oil and clove oil.
The seasoning comprises the following raw materials in parts by weight: 4 parts of cassia bark, 4 parts of bay leaf, 1 part of long pepper, 2 parts of anise, 4 parts of tsaoko amomum fruit, 6 parts of fennel, 2 parts of jade fruit, 2 parts of cinnamon, 0.5 part of galangal, 2 parts of nutmeg, 1 part of rhizoma kaempferiae, 0.5 part of fructus amomi, 2 parts of pepper, 2 parts of angelica dahurica, 2 parts of beheny, 2 parts of thyme, 2 parts of basil, 1 part of anise oil, 1 part of citronella oil and 1 part of clove oil.
The preparation method of the seasoning comprises the following steps:
step one, selecting raw materials: selecting cassia bark, bay leaf, long pepper, anise, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, netmeg, rhizoma kaempferiae, amomum fruit, pepper, angelica dahurica, beheny, thyme and basil according to the weight ratio;
step two, cleaning and disinfecting: cleaning and disinfecting the raw materials selected in the step 1;
step three, mixing and soaking: mixing the raw materials treated in the step two and soaking for two hours;
step four, boiling: decocting the raw materials processed in the third step for twenty minutes by using a warm fire, decocting for ten minutes by using a strong fire, decocting for fifteen minutes by using a small fire, and pouring clove oil, anise oil and citronella oil when the raw materials are decocted by using a small fire;
step five, standing: cooling;
step six, packaging: pumping air from the bottle and bottling.
EXAMPLE III
A sixteen-spice novel liquid condiment comprises the following raw materials: cassia bark, bay leaves, long pepper, aniseed, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, nutmeg, rhizoma kaempferiae, fructus amomi, pepper, radix angelicae, behenic, thyme, basil, anise oil, citronella oil and clove oil.
The seasoning comprises the following raw materials in parts by weight: 6 parts of cassia bark, 5 parts of bay leaf, 1.5 parts of long pepper, 2.5 parts of anise, 7 parts of tsaoko amomum fruit, 8 parts of fennel, 3 parts of jade fruit, 2.5 parts of cinnamon, 0.75 part of galangal, 3 parts of nutmeg, 1.5 parts of rhizoma kaempferiae, 0.75 part of fructus amomi, 3 parts of pepper, 2.5 parts of angelica dahurica, 3 parts of beheny, 3 parts of thyme, 3 parts of basil, 1.5 parts of anise oil, 1.5 parts of citronella oil and 1.5 parts of clove oil.
The preparation method of the seasoning comprises the following steps:
step one, selecting raw materials: selecting cassia bark, bay leaf, long pepper, anise, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, netmeg, rhizoma kaempferiae, amomum fruit, pepper, angelica dahurica, beheny, thyme and basil according to the weight ratio;
step two, cleaning and disinfecting: cleaning and disinfecting the raw materials selected in the step 1;
step three, mixing and soaking: mixing the raw materials treated in the step two and soaking for two hours;
step four, boiling: decocting the raw materials processed in the third step for twenty minutes by using a warm fire, decocting for ten minutes by using a strong fire, decocting for fifteen minutes by using a small fire, and pouring clove oil, anise oil and citronella oil when the raw materials are decocted by using a small fire;
step five, standing: cooling;
step six, packaging: pumping air from the bottle and bottling.
Claims (3)
1. A sixteen-spice novel liquid seasoning is characterized by comprising the following raw materials: cassia bark, bay leaves, long pepper, aniseed, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, nutmeg, rhizoma kaempferiae, fructus amomi, pepper, radix angelicae, behenic, thyme, basil, anise oil, citronella oil and clove oil.
2. The sixteen-spice novel liquid seasoning according to claim 1, wherein the seasoning comprises the following raw materials in parts by weight: 2-6 parts of cassia bark, 3-5 parts of bay leaf, 0.5-1.5 parts of long pepper, 1.5-2.5 parts of anise, 2-7 parts of tsaoko amomum fruit, 4-8 parts of fennel, 1-3 parts of jade fruit, 1.5-2.5 parts of cinnamon, 0.25-0.75 part of galangal, 1-3 parts of nutmeg, 0.5-1.5 parts of rhizoma kaempferiae, 0.25-0.75 part of fructus amomi, 1-3 parts of pepper, 1.5-2.5 parts of radix angelicae, 1-3 parts of behen, 1-3 parts of thyme, 1-3 parts of basil, 0.5-1.5 parts of anise oil, 0.5-1.5 parts of citronella oil and 0.5-1.5 parts of clove oil.
3. A sixteen spice new type liquid seasoning according to claim 1, wherein said seasoning is produced by a method comprising the steps of:
step one, selecting raw materials: selecting cassia bark, bay leaf, long pepper, anise, tsaoko amomum fruit, fennel, jade fruit, cinnamon, galangal, netmeg, rhizoma kaempferiae, amomum fruit, pepper, angelica dahurica, beheny, thyme and basil according to the weight ratio;
step two, cleaning and disinfecting: cleaning and disinfecting the raw materials selected in the step 1;
step three, mixing and soaking: mixing the raw materials treated in the step two and soaking for two hours;
step four, boiling: decocting the raw materials processed in the third step for twenty minutes by using a warm fire, decocting for ten minutes by using a strong fire, decocting for fifteen minutes by using a small fire, and pouring clove oil, anise oil and citronella oil when the raw materials are decocted by using a small fire;
step five, standing: cooling;
step six, packaging: pumping air from the bottle and bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110371548.7A CN112971094A (en) | 2021-04-07 | 2021-04-07 | Novel sixteen-fragrance liquid seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110371548.7A CN112971094A (en) | 2021-04-07 | 2021-04-07 | Novel sixteen-fragrance liquid seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112971094A true CN112971094A (en) | 2021-06-18 |
Family
ID=76339168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110371548.7A Pending CN112971094A (en) | 2021-04-07 | 2021-04-07 | Novel sixteen-fragrance liquid seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112971094A (en) |
-
2021
- 2021-04-07 CN CN202110371548.7A patent/CN112971094A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101223978B (en) | Spice for cooking and producing method thereof | |
| CN105767220A (en) | Seasoning oil and production method thereof | |
| CN105394747A (en) | Natural Chinese herb Malatang bottom material decocting method | |
| CN103504259B (en) | A kind of composite chilli powder and preparation method thereof | |
| CN105146479A (en) | Delicious compound flavor sauce and preparation method thereof | |
| CN112971094A (en) | Novel sixteen-fragrance liquid seasoning | |
| CN106722784A (en) | A kind of preparation method for roasting special tartar sauce | |
| CN110973573A (en) | Strong-flavor flavoring and preparation method thereof | |
| CN1207986C (en) | Flavouring for stuffing and dish | |
| CN1145193A (en) | Powdered compound condiment and its prepn. method | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN112167604A (en) | Formula and production process of hot and spicy sauce | |
| CN107307376A (en) | A kind of condiment and preparation method thereof | |
| CN112931635A (en) | Preparation method of edible red oil | |
| CN111903946A (en) | Preparation method of seasoning red oil | |
| CN104522599A (en) | Household seasoning composition for abalones | |
| CN104886522A (en) | Natural seafood seasoning powder and processing method thereof | |
| CN111466553A (en) | Spleen-tonifying and appetite-promoting Chinese wampee-sour porridge seasoning sauce and preparation method thereof | |
| CN108497433A (en) | A kind of multi-purpose condiment and preparation method thereof | |
| CN106307410A (en) | Bullfrog seasoning marinade and making method thereof | |
| CN106072395A (en) | A kind of convenience type thickening soup health protection flavoring | |
| CN104256698A (en) | Preparation method of pressed salted chicken | |
| CN106172864A (en) | A kind of JINNANGUA dried tofu and preparation method thereof | |
| CN106262437A (en) | A kind of Os Sus domestica Seasoning gravy and preparation method thereof | |
| CN104172056A (en) | Green prickleyash juice and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |