CN1166293A

CN1166293A - Liquid seasoning for roast and its preparation process and use method

Info

Publication number: CN1166293A
Application number: CN96115813A
Authority: CN
Inventors: 谷训强
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-05-26
Filing date: 1996-05-26
Publication date: 1997-12-03

Abstract

Other than water and pricklyash, the liquid seasoning of the present invention contains also aniseed, Rhizoma alpinia officinarum, cassia, amomum vilosum, Baikou, caoguo, mutmeg and clove. The liquid seasoning is used in roasting meat and fish and the roasted product has the health effect of regulating body's physiological function.

Description

A kind of usage of roasting with flavouring liquid and making processing method and flavouring liquid

The present invention relates to a kind of usage of flavouring liquid and its making processing method and flavouring liquid of fish product barbecue usefulness, belong to seasoning class.

At present, it is varied that people roast the used condiment of fish product, useful basic monosodium glutamate, salt, wine, soy sauce, spiced flour etc., also have peppery property condiment such as pepper powder, also there is the defective that seasoning is single, do not have health-care effect in the goods of these condiment barbecues of also useful sugariness condiment when improving appetite of people.

The object of the present invention is to provide a kind of when improving people's appetite, also playing to regulate barbecue flavouring liquid and its processing and fabricating method that human body physiological function plays health-care effect, and the usage of this flavouring liquid.

Technical solution of the present invention is as follows: a kind of barbecue flavouring liquid, include water, Chinese prickly ash, its special character is that flavouring liquid also contains anise, galingal, Chinese cassia tree, Sha Ren, white bandit, tsaoko, the meat bandit, cloves, its proportioning is to be furnished with the 1.8-3.0kg Chinese prickly ash in every 100kg water, 1.0-1.8kg it is anistree, 0.15-0.25kg galingal, 2.0-3.0kg Chinese cassia tree, 0.18-0.30kg husky benevolence, 0.10-0.25kg white bandit, 0.18-0.30kg tsaoko, 0.28-0.40kg meat bandit, 0.07-0.15kg cloves, the weight proportion of promptly above 10 kinds of raw materials are 100: (1.8-3.0): (1.0-1.8): (0.15-0.25): (2.0-3.0): (0.18-0.30): (0.10-0.25): (0.18-0.30): (0.28-0.40): (0.07-0.15), wherein Chinese cassia tree can replace with cassia bark.

Chinese prickly ash, anise, galingal, Chinese cassia tree have the effect of stomach cold; Sha Ren, white bandit, tsaoko, meat bandit have the effect of dehumidifying strengthening the spleen and stomach, and cloves plays blood-activating and qi-promoting and ends logical effect, more than various compositions combine and make flavouring liquid, the fish product of roasting out can play the effect of regulating human body physiological function.

On the basis of above various raw materials, add the root of Dahurain angelica, mountain naphthalene, Radix Glycyrrhizae, the banksia rose, spiceleaf again and can also play heat reliving and toxin-eliminating, the effect of logical nose disease, its proportioning is to be furnished with the 0.25-0.38kg root of Dahurain angelica in every 100kg water, 0.25-0.38kg the mountain naphthalene, 0.3-0.4kg Radix Glycyrrhizae, the 0.30-0.48kg banksia rose, 0.3-0.48kg spiceleaf, promptly its weight proportion is 100: (0.25-0.38): (0.25-0.38): (0.3-0.4): (0.30-0.48): (0.3-0.48).

The processing and fabricating method of flavouring liquid of the present invention is as follows: the processing and fabricating method comprises equipped, heating, mixes water, cold filtration, at first will dewater, other raw material beyond the Chinese cassia tree chooses with one by proportioning and binds up with gauze, put into required water, Chinese cassia tree chosen by proportioning put into water, then that above-mentioned dosing heating is boiled, dosing after boiled adds entry again becomes till the tea yellow boiled dosing, and cold filtration promptly obtains the flavouring liquid of required barbecue usefulness.

Flavouring when more than the flavouring liquid of Zhi Zuoing can be used as various fish products barbecue, usage is as follows:

With the flavouring liquid for preparing with frying to such an extent that yellow fennel, cumin crisp and that wear into fine flour are used for modulating fish product, the flavouring liquid that adds should make needs the goods of barbecue fully to soak into, fennel, cumin face account for the 0.05-0.15% that needs the barbecue product weight, roast then, gained barbecue goods are pleasant to the palate, have the health-care effect of regulating human body physiological function.

The flavouring liquid of the barbecue usefulness that the present invention makes contains multiple drug ingedient, be used for modulating the barbecue fish product, human body physiological function had the adjusting health-care effect, its making processing method is simple, practical, flavouring when the flavouring liquid of making is suitable as various fish products barbecue is particularly useful for mutton, tenterloin, small fish, chicken nugget.

Be used for further specifying preparation of the present invention, operating position below in conjunction with embodiment.

Embodiment 1, the corresponding preparation of 100kg water 2kg Chinese prickly ash, 1.7kg it is anistree, 0.16kg galingal, 2.8kg Chinese cassia tree, 0.2kg husky benevolence, the white bandit of 0.24kg, 0.2kg tsaoko, 0.38kg meat bandit, 0.09kg cloves is with the above Chinese prickly ash of getting value, anistree, galingal, Sha Ren, white bandit, tsaoko, the meat bandit, cloves bind up with gauze put into fetch water, again getting Chinese cassia tree is directly put into water, heat boiled, add entry in the boiled dosing boiled dosing is become till the tea yellow, cold filtration promptly gets required flavouring liquid then, and the fish product of this flavouring liquid modulation barbecue has stomach cold, the dehumidifying strengthening the spleen and stomach, the effect of human body physiological function is regulated in blood-activating and qi-promoting pain relievings etc.

Embodiment 2, and the difference of this embodiment 1 is each proportion of raw materials difference, the corresponding preparation of 100kg water 2.8kg Chinese prickly ash, 1.2kg anise, 0.22kg galingal, 2.2kg Chinese cassia tree, the husky benevolence of 0.28kg, the white bandit of 0.12kg, 0.28kg tsaoko, 0.3kg meat bandit, 0.13kg cloves.

Embodiment 3, this embodiment adds the root of Dahurain angelica, mountain naphthalene, Radix Glycyrrhizae, the banksia rose, spiceleaf on the basis of embodiment 1 or embodiment 2, its proportioning is joined the 0.28kg root of Dahurain angelica for 100kg water, 0.36kg mountain naphthalene, 0.32kg Radix Glycyrrhizae, the 0.46kg banksia rose, 0.32kg spiceleaf, the flavouring liquid that makes has the effect that embodiment 1 is reached equally, and has the effect of heat reliving and toxin-eliminating.

Embodiment 4, and this embodiment adds the root of Dahurain angelica, mountain naphthalene, Radix Glycyrrhizae, the banksia rose, spiceleaf on the basis of embodiment 1 or embodiment 2, and its proportioning is joined the 0.36kg root of Dahurain angelica for 100kg water, 0.28kg mountain naphthalene, 0.38kg Radix Glycyrrhizae, the 0.35kg banksia rose, 0.46kg spiceleaf.

Embodiment 5, with any flavouring liquid modulation lean pork taken under the spinal column of a hog or mutton among the embodiment 1 to 4, get lean pork taken under the spinal column of a hog or mutton that 100kg cuts, 0.10kg fry yellow crisply and wear into the cumin fennel face of fine flour, the adding flavouring liquid fully soaks into evenly need barbecue goods and gets final product, also can add flavouring such as fine salt, monosodium glutamate, make better effects if.

The flavouring liquid that the present invention makes is fit to the various flesh of fish of modulation, bird product.

Claims

1, a kind of barbecue flavouring liquid, include water, Chinese prickly ash, it is characterized in that flavouring liquid also contains anise, galingal, Chinese cassia tree, Sha Ren, white bandit, tsaoko, meat bandit, cloves, its proportioning is to be furnished with the 1.8-3.0kg Chinese prickly ash in the 100kg water, 1.0-1.8kg it is anistree, 0.15-0.25kg galingal, 2.0-3.0kg Chinese cassia tree, the husky benevolence of 0.18-0.30kg, 0.10-0.25kg white bandit, 0.18-0.30kg tsaoko, 0.28-0.40kg meat bandit, 0.07-0.15kg cloves.

2, according to the described barbecue flavouring liquid of claim 1, it is characterized in that also including the root of Dahurain angelica, mountain naphthalene, Radix Glycyrrhizae, the banksia rose, spiceleaf, its proportioning is to be furnished with the 0.25-0.38kg root of Dahurain angelica in every 100kg water, 0.25-0.38kg mountain naphthalene, 0.3-0.4kg Radix Glycyrrhizae, 0.30-0.48kg the banksia rose, the 0.3-0.48kg spiceleaf.

3, the described barbecue of the claim 1 processing and fabricating method of flavouring liquid, comprise equipped, heating, mix water, cold filtration, it is characterized in that described equipped for will dewater, other raw material beyond the Chinese cassia tree chooses by proportioning and binds up with gauze, put into required water, Chinese cassia tree chosen by proportioning directly put into water, described mixed water is for till adding entry and making boiled dosing become the tea yellow in the boiled dosing of heating process.

4, the usage of the described flavouring liquid of claim 1, it is characterized in that the flavouring liquid that will prepare is with frying to such an extent that yellow fennel, cumin crisp and that wear into fine flour are used for modulating the fish product that needs barbecue, fennel, cumin face account for the 0.05-0.15% that needs the barbecue product weight, and the flavouring liquid of adding should make needs the barbecue goods fully to soak into.