CN1278623C - production process for a liquid seasoning and products processed by the same technology - Google Patents
production process for a liquid seasoning and products processed by the same technology Download PDFInfo
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- CN1278623C CN1278623C CNB2003101058533A CN200310105853A CN1278623C CN 1278623 C CN1278623 C CN 1278623C CN B2003101058533 A CNB2003101058533 A CN B2003101058533A CN 200310105853 A CN200310105853 A CN 200310105853A CN 1278623 C CN1278623 C CN 1278623C
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Abstract
The present invention particularly relates to a technique for preparing liquid seasoning and a product which is prepared by the technique. The product belongs to the field of diet seasoning in daily life. The present invention aims to overcome the defects existing in the prior art, such as poor seasoning effect, large waste, poor sanitation situations, harm to human bodies and difficult preservation. The preparing technique of the present invention orderly comprises the following procedures of material preparation and decoction. Measured raw material is added in a pressure container, water whose weight is 8 to 12 times of that of the raw material is added, the mixture is orderly heated to a boiling point and decocted for 30 to 40 min by medium fire, and the fire is subsequently put out; decocted liquid is discharged out of the pressure container and put in a closed container in an enclosed mode, the decocted liquid is completely squeezed out of dregs in the pressure container, and put in the closed container in an enclosed type mode in the decoction procedure. The liquid seasoning of the present invention is formed by mixing the decocted liquid of the raw material of the following percentages by weight: 18 to 22 of pepper, 20 to 30 of anise, 30 to 40 of fennel, 10 to 20 of cassia bark and 3 to 7 of fructus tsaoko.
Description
Affiliated technical field:
The present invention relates to the field of seasoning of meals in the daily life, the product that is specifically related to a kind of preparation technology of liquid flavoring and uses this technology to prepare.
Background technology:
The flavouring of the traditional meals of China is the powdery flavouring mostly, the powdery flavouring in use exists more following problems: 1, seasoning effect is undesirable, waste bigger: because of the powdery flavouring, for example five-spice powder is normally directly dropped in the cooking container, in the short period of time, the utilization that can not be decomposed fully of its flavor component, so the seasoning effect is undesirable, also causes bigger waste simultaneously; 2, sanitary condition is poor: the producer that produces various powdery flavouring now mostly is individual workship's form, harvesting, airing, allotment, the drying of raw material, mill and packaging process in generally all without cleaning and sterilization, in cooking process, various impurity that it carries and bacterium enter human body together and work the mischief; 3, harmful: in cooking process, the five-spice powder of powdery is very easily burnt, and not only diminishes the attractive in appearance of dish, and the material that burns simultaneously can cause very big injury to human body; 4, be difficult for preservation: five-spice powder is normally seal-packed, in case Kaifeng is difficult to preserve, its fragrance volatilizees very easily at short notice, and moisture-sensitive, contaminated, infested generation simultaneously gone bad.
Summary of the invention:
The present invention will overcome seasoning weak effect that prior art exists, waste is big, sanitary condition is poor, harmful, be difficult for the shortcoming of preserving.
Overcome the problem that prior art exists, technical scheme of the present invention is: a kind of preparation technology of liquid flavoring, and it comprises the steps successively, (1), get the raw materials ready: with raw material screening, cleaning; (2), decoct: in pressure vessel, add the raw material that measures, and add 8～12 times water of raw material weight, be heated to boiling point, slow fire boiling 30～40min turning off stove again, the closed decoction liquor of emitting is to closed container; The decoction liquor of dregs in the container is drained the also closed closed container of putting into.This programme is particularly suitable for the processing of fresh fruit.
The weight ratio of raw material and water is 1: 10 in the such scheme.The product quality of this moment is better.
Also comprise soaking step before the above-mentioned decoction step: will pack in the closed container by the raw material that proportioning measures, be metered into the water logging bubble, the weight of the water that adds is 1～12 times of raw material, it is softening to be dipped to raw material, raw material and its soak are moved into pressure vessel together decoct, the summation that adds entry in water that adds in the decoction step and the soaking step is 10～12 times of raw material weight; Increase secondary in the above-mentioned decoction step and decoct, the secondary decoction process is same, and last time the water that is added is 10～12 times of raw material weight, and the closed secondary decoction liquor of emitting is to closed container.This programme is primarily aimed at dry fruit.
Raw material is 1: 20 with the gross weight ratio of water in the such scheme.The product quality of this moment is better.
Soak time in the above-mentioned soaking step is 5 hours～8 hours.General dry fruit can decoct through 5 hours.
Above-mentioned preparation technology also can comprise batching interpolation step,, mixes in garlic solvent and/or salt and the anticorrisive agent adding closed container by proportioning.
A kind of liquid flavoring that uses the preparation of above-mentioned technology is that the decoction liquor with the raw material of following weight percent meter mixes, and comprises 18～22 Chinese prickly ash, 20～30 Chinese anise, 30～40 fennel seeds, 10～20 cassia bark and 3～7 tsaoko.
Such scheme can also comprise that raw material weight is 0.8～1.2% salt of benchmark and an amount of anticorrisive agent.
Such scheme can also comprise that raw material weight is 0.8～1.2% a garlic solvent of benchmark.
Compared with prior art, advantage of the present invention is:
1, seasoning is effective, conservation: because of the active ingredient in the raw material has all been dissolved in the decoction liquor, when culinary art, its flavor component can be decomposed fully fast to be utilized, and therefore employed in fact raw material is less;
2, clean hygiene can not produce harm to human body: after cleaning through screening, also passes through the raw material of this product the decoction of high temperature, and clean hygiene, simultaneously because of in cooking process, the flavouring of liquid can not burn phenomenon, therefore can not work the mischief to human body;
3, easily preserve, easy to use, do not influence the outward appearance of dish: test shows better than the taste of traditional opaque flavouring, and using method is easily grasped, and does not influence the outward appearance of dish simultaneously;
4, nutritious: utilize fresh fruit as raw material not only because of its fragrance is better than dry fruit, main is nutriments such as its contained various vitamins, chlorophyll are all dissolved to be advanced in the product;
5, preparation technology is simple, cost is low: this technological process is simple, handling safety is reliable, and in whole process, be in closed state all the time for keeping raw material fragrance, manual intervention seldom, therefore save manpower, through the 500ml product cost that bench-scale testing obtains only is about two yuan, and the back ordinary consumer that comes into the market all can be accepted.
6, pollution-free: as in process, not contact bacterial origin, also do not produce pollution simultaneously to external world.
Description of drawings:
Accompanying drawing is preparation flow figure of the present invention.
The specific embodiment:
Embodiment 1, and a kind of liquid flavoring is that the decoction liquor in following raw material with raw material weight percentage mixes 18% Chinese prickly ash, 20% Chinese anise, 40% fennel seeds, 19% cassia bark and 3% tsaoko.
Embodiment 2, and a kind of liquid flavoring is that the decoction liquor with the raw material of following weight percent meter mixes 20% Chinese prickly ash, 25% Chinese anise, 35% fennel seeds, 15% cassia bark and 5% tsaoko.
Embodiment 3, and a kind of liquid flavoring is that the decoction liquor with the raw material of following weight percent meter mixes 22% Chinese prickly ash, 28% Chinese anise, 32% fennel seeds, 12% cassia bark and 6% tsaoko.
In embodiment 1～3, embodiment 2 is preferred embodiments.
Embodiment 4, on the basis of embodiment 1, are benchmark with the weight of raw material, add 0.8% salt, 0.8 ‰ potassium sorbate and 0.8 ‰ Sodium Benzoate.
Embodiment 5, on the basis of embodiment 2, are benchmark with the weight of raw material, add 1% garlic solvent, 1% salt, 1 ‰ potassium sorbate and 1 ‰ Sodium Benzoate.
Embodiment 6, on the basis of embodiment 3, are benchmark with the weight of raw material, add 1.2% garlic solvent, 1.1% salt, 1 ‰ potassium sorbate and 1 ‰ Sodium Benzoate.
In embodiment 4～6, embodiment 5 is most preferred embodiments.
Referring to accompanying drawing, the preparation method of embodiment 2 comprises the steps successively, (1), get the raw materials ready: with the fresh feed screening, clean; (2), decoct: in pressure vessel, add raw material, raw material comprises the Chinese prickly ash of 20Kg, the Chinese anise of 25Kg, the fennel seeds of 35Kg, the cassia bark of 15Kg and the tsaoko of 5Kg add 8 times water of raw material weight then, be 800Kg water, pressure vessel is heated to boiling point, slow fire boiling 30min turning off stove again, by the canned decoction liquor of emitting to closed container; The decoction liquor of dregs in the pressure vessel is drained, also put into closed container; (3), the liquid in the closed container is carried out conventional check, packing.
The preparation method of embodiment 5 comprises the steps successively, (1), get the raw materials ready: with the fresh feed screening, clean; (2), decoct: in pressure vessel, add raw material, raw material comprises the Chinese prickly ash of 20Kg, the Chinese anise of 25Kg, the fennel seeds of 35Kg, the cassia bark of 15Kg and the tsaoko of 5Kg add 10 times water of raw material weight then, be 1000Kg water, pressure vessel is heated to boiling point, and slow fire boiling 40min turning off stove is more closedly emitted a decoction liquor to closed container; Decoction liquor with dregs in the pressure vessel drains then, the closed closed container of putting into; (3), batching is added step: add in the closed container by garlic solvent, 1Kg salt, 0.1Kg potassium sorbate and the 0.1Kg Sodium Benzoate of proportioning with 1Kg, mix; (4), carry out conventional check, packing.
The preparation method of embodiment 6 comprises the steps successively, (1), get the raw materials ready: with the screening of raw material dry fruit, clean; (2), soak: will pack in the closed container by the raw material that proportioning measures, raw material comprises the Chinese prickly ash of 22Kg, the Chinese anise of 28Kg, the fennel seeds of 32Kg, the cassia bark of 12Kg and the tsaoko of 6Kg, the weight of the water that adds is 5 times of raw material, the water that promptly adds 500Kg, soak 5 hours softening to raw material, (3), decoct: move into raw material and its soak in the pressure vessel together, in pressure vessel, add water, reach 10 times of raw material weight until the interpolation weight of water, promptly add the water of 500Kg again, pressure vessel is heated to boiling point, slow fire boiling 30min turning off stove is emitted a decoction liquor to closed container again; Carrying out secondary then decocts, add 10 times water of raw material weight, promptly 1000Kg water (at this moment raw material reaches 1: 20 with the gross weight ratio of the water of twice decoction adding) is heated to boiling point with pressure vessel, slow fire boiling 40min turning off stove is emitted the secondary decoction liquor to closed container again; The decoction liquor of dregs in the pressure vessel is drained, also put into closed container; (4), batching is added step: by proportioning 1.2Kg garlic solvent, 1.1Kg salt, 0.1Kg potassium sorbate and 0.1Kg Sodium Benzoate are added in the closed container, mix; (5), carry out conventional check, packing.
Use preparation technology of the present invention, when raw material is increased and decreased, can prepare multiple liquid flavoring.
Claims (8)
1, a kind of preparation technology of liquid flavoring, it comprises the steps successively, (1), get the raw materials ready: with raw material screening, cleaning; (2), decoct: add raw material by weight percentage in pressure vessel, raw material comprises 18～22 Chinese prickly ash, 20～30 Chinese anise, 30～40 fennel seeds, 10～20 cassia bark and 3～7 tsaoko; And add 8～12 times water of raw material weight, and be heated to boiling point, slow fire boiling 30～40min turning off stove again, the closed decoction liquor of emitting is to closed container; The decoction liquor of dregs in the container is drained the closed closed container of putting into.
2, the preparation technology of a kind of liquid flavoring as claimed in claim 1 is characterized in that: the weight ratio of described raw material and water is 1: 10.
3, the preparation technology of a kind of liquid flavoring as claimed in claim 1, it is characterized in that: also comprise soaking step before the described decoction step: will pack in the closed container by the raw material that proportioning measures, be metered into the water logging bubble, the weight of the water that adds is 1～12 times of raw material, it is softening to be dipped to raw material, raw material and its soak are moved into pressure vessel together decoct, the summation that adds entry in water that adds in the decoction step and the soaking step is 10～12 times of raw material weight; Increase secondary in the above-mentioned decoction step and decoct, the secondary decoction process is same last time, and the closed secondary decoction liquor of emitting is to closed container.
4, the preparation technology of a kind of liquid flavoring as claimed in claim 3 is characterized in that: raw material is 1: 20 with the gross weight ratio of water in the described scheme.
5, the preparation technology of a kind of liquid flavoring as claimed in claim 4 is characterized in that: the soak time in the described soaking step is 5 hours～8 hours.
6, as the preparation technology of claim 2 or 5 described a kind of liquid flavorings, it is characterized in that: described preparation technology also can comprise batching interpolation step, is that 0.8～1.2% garlic solvent of benchmark and/or 0.8～1.2% salt and an amount of anticorrisive agent add in the closed container by proportioning with raw material weight, mixes.
7, a kind of liquid flavoring that uses the described technology preparation of claim 1, it is characterized in that: be that decoction liquor with the raw material of following weight percent meter mixes, comprise 18～22 Chinese prickly ash, 20～30 Chinese anise, 30～40 fennel seeds, 10～20 cassia bark and 3～7 tsaoko.
8, a kind of liquid flavoring as claimed in claim 7 is characterized in that: comprise that also raw material weight is 0.8～1.2% garlic solvent of benchmark and/or 0.8～1.2% salt and an amount of anticorrisive agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101058533A CN1278623C (en) | 2003-10-24 | 2003-10-24 | production process for a liquid seasoning and products processed by the same technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101058533A CN1278623C (en) | 2003-10-24 | 2003-10-24 | production process for a liquid seasoning and products processed by the same technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1608506A CN1608506A (en) | 2005-04-27 |
| CN1278623C true CN1278623C (en) | 2006-10-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101058533A Expired - Fee Related CN1278623C (en) | 2003-10-24 | 2003-10-24 | production process for a liquid seasoning and products processed by the same technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1278623C (en) |
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2003
- 2003-10-24 CN CNB2003101058533A patent/CN1278623C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1608506A (en) | 2005-04-27 |
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Granted publication date: 20061011 Termination date: 20121024 |