CN1399912A - Lobster flavouring material - Google Patents
Lobster flavouring material Download PDFInfo
- Publication number
- CN1399912A CN1399912A CN01127070A CN01127070A CN1399912A CN 1399912 A CN1399912 A CN 1399912A CN 01127070 A CN01127070 A CN 01127070A CN 01127070 A CN01127070 A CN 01127070A CN 1399912 A CN1399912 A CN 1399912A
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- fructus
- rhizoma
- semen
- zanthoxyli
- flavouring material
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- Medicines Containing Plant Substances (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a flavouring material for cooking lobster and other dishes. Said flavouring material is made of plant flavouring matter and Chinese herbal medicine through the processes of removing impurity, cleaning, grinding to make powder, weighing according to a certain formula, fully mixing, bagging and sealing so as to obtain the invented product with patalable taste. Said invention is a pure natural plant flavouring material, and has the medicinal health-care function.
Description
Affiliated field
The invention belongs to field of food, be specifically related to a kind of prescription and manufacture method of lobster flavouring material.
Background technology
The flavoring agent that is used for the cooked food seasoning product at present is large in the variety, single Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) etc. are arranged, the flavoring agent that multiple flavoring agent hybrid modulation is become a kind of flavour is also arranged, as " king keeps adopted SHISANXIANG ", but the various flavoring agent styles of selling in the market are the same substantially, and taste is thin, and artificial interpolation spice is arranged, not pure natural plant, do not belong to pollution-free food.
Technology contents
The objective of the invention is to: provide a kind of by plant perfume and Chinese herbal medicine by the formulated lobster flavouring material of certain component, overcome the defective that existing flavoring agent local flavor is single, lack innovation.
Flavoring agent of the present invention is mainly formulated by following plant perfume:
Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Fructus Piperis, Fructus Zanthoxyli, Fructus Cumini Cymini, Pericarpium Citri junoris, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Rhizoma Alpiniae Officinarum, Flos Caryophylli, Rhizoma Zingiberis, Semen Arecae, meat are buckled, Semen Alpiniae Katsumadai
Preferred following 28 kind of plant spice and the prepared from traditional Chinese medicines of this flavoring agent:
Radix Angelicae Dahuricae Rhizoma Kaempferiae Rhizoma Alpiniae Officinarum
Fructus Foeniculi Fructus Tsaoko Semen Alpiniae Katsumadai
The fragrant sand Murraya paniculata (L.) Jack. of Fructus Cumini Cymini
Meat button Rhizoma Zingiberis Rhizoma seu Herba Valerianae Tanguticae
The anistree Semen Arecae of Pericarpium Zanthoxyli
Fructus Zanthoxyli Radix Fici Hirtae Fructus cinnamomi immaturus
Pericarpium Citri junoris Flos Caryophylli semen myristicae
The appropriate seed of Radix Glycyrrhizae Herba Pelargonii Graveolentis Yuan
Radix Angelicae Sinensis Cortex cinnamomi japonici (Ramulus Cinnamomi) Fructus Piperis with 28 kind of plant spice preparation, 500 gram flavoring agent each component scopes is:
Radix Angelicae Dahuricae 20-25g Rhizoma Kaempferiae 15-20g Rhizoma Alpiniae Officinarum 10-20g
Fructus Foeniculi 35-40g Fructus Tsaoko 15-20g Semen Alpiniae Katsumadai 20-25g
The fragrant sand 15-20g of Fructus Cumini Cymini 20-30g Murraya paniculata (L.) Jack. 10-20g
Meat button 20-25g Rhizoma Zingiberis 15-20g Rhizoma seu Herba Valerianae Tanguticae 10-20g
The anistree 25-40g Semen Arecae of Pericarpium Zanthoxyli 30-40g 10-25g
Fructus Zanthoxyli 30-40g Radix Fici Hirtae 10-20g Fructus cinnamomi immaturus 15-25g
Pericarpium Citri junoris 20-30g Flos Caryophylli 10-20g semen myristicae 10-20g
The appropriate seed 10-15g of Radix Glycyrrhizae 10-20g Herba Pelargonii Graveolentis 20-30g Yuan
The per 500 gram ingredients of this flavoring agent of Radix Angelicae Sinensis 10-15g Cortex cinnamomi japonici (Ramulus Cinnamomi) 15-25g Fructus Piperis 15-30g are:
The fragrant sand 15g of Radix Angelicae Dahuricae 20g Semen Arecae 15g
Fructus Foeniculi 40g Fructus Amomi 15g Fructus cinnamomi immaturus 15g
Fructus Cumini Cymini 20g Rhizoma Zingiberis 15g semen myristicae 20g
The anistree 20g coriander seed of meat button 20g 20g
Pericarpium Zanthoxyli 25g Radix Fici Hirtae 20g
Fructus Piperis 15g Flos Caryophylli 15g
Fructus Zanthoxyli 25g Herba Pelargonii Graveolentis 15g
Pericarpium Citri junoris 15g Cortex cinnamomi japonici (Ramulus Cinnamomi) 20g
Radix Glycyrrhizae 20g Rhizoma Alpiniae Officinarum 15g
Radix Angelicae Sinensis 15g Semen Alpiniae Katsumadai 10g
Rhizoma Kaempferiae 20g Murraya paniculata (L.) Jack. 15g
Fructus Tsaoko 15g Rhizoma seu Herba Valerianae Tanguticae 15g
Its manufacture method is: with above-mentioned plant perfume remove impurity, clean, drying, levigation, weigh, mix by a certain percentage then, pack, seal.
Implementation method
With above-mentioned 28 kind of plant spice, Chinese herbal medicine remove impurity, clean, dry, pulverize is weighed respectively by the component of flavouring material formula then respectively, fully mixes, and presses the different size pack and seals.
Lobster flavouring material of the present invention not only can be used to cook Lobster, and can be used for various dish, stewing, fry, explode, boiling in sintering procedure, and the flavoring agent of various meat and vegetables dish.
Claims (5)
1, lobster flavouring material is characterized in that: flavoring agent is mainly formed by following plant perfume and prepared from traditional Chinese medicines:
Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Fructus Piperis, Fructus Zanthoxyli, Fructus Cumini Cymini, Pericarpium Citri junoris, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Rhizoma Alpiniae Officinarum, Flos Caryophylli, Rhizoma Zingiberis, Semen Arecae, meat are buckled, Semen Alpiniae Katsumadai
2, lobster flavouring material according to claim 1 is characterized in that: the preferred following 28 kinds of spice of flavoring agent are formulated:
Radix Angelicae Dahuricae Rhizoma Kaempferiae Rhizoma Alpiniae Officinarum
Fructus Foeniculi Fructus Tsaoko Semen Alpiniae Katsumadai
The fragrant sand Murraya paniculata (L.) Jack. of Fructus Cumini Cymini
Meat button Rhizoma Zingiberis Rhizoma seu Herba Valerianae Tanguticae
The anistree Semen Arecae of Pericarpium Zanthoxyli
Fructus Zanthoxyli Radix Fici Hirtae Fructus cinnamomi immaturus
Pericarpium Citri junoris Flos Caryophylli semen myristicae
The appropriate seed of Radix Glycyrrhizae Herba Pelargonii Graveolentis Yuan
Radix Angelicae Sinensis Cortex cinnamomi japonici (Ramulus Cinnamomi) Fructus Piperis
3. lobster flavouring material according to claim 2 is characterized in that: with 28 kinds of spice preparations, 500 each compositing range of gram flavoring agent be:
Radix Angelicae Dahuricae 20-25g Rhizoma Kaempferiae 15-20g Rhizoma Alpiniae Officinarum 10-20g
Fructus Foeniculi 35-40g Fructus Tsaoko 15-20g Semen Alpiniae Katsumadai 20-25g
The fragrant sand 15-20g of Fructus Cumini Cymini 20-30g a thousand li gets 10-20g
Meat button 20-25g Rhizoma Zingiberis 15-20g Rhizoma seu Herba Valerianae Tanguticae 10-20g
The anistree 25-40g Semen Arecae of Pericarpium Zanthoxyli 30-40g 10-25g
Fructus Zanthoxyli 30-40g Radix Fici Hirtae 10-20g Fructus cinnamomi immaturus 15-25g
Pericarpium Citri junoris 20-30g one Flos Caryophylli 10-20g semen myristicae 10-20g
The appropriate seed 10-15g of Radix Glycyrrhizae 10-20g Herba Pelargonii Graveolentis 20-30g Yuan
Radix Angelicae Sinensis 10-15g Cortex cinnamomi japonici (Ramulus Cinnamomi) 15-25g Fructus Piperis 15-30g
4. according to the described lobster flavouring material of claim 3: it is characterized in that: per 500 gram flavoring agent ingredients are:
The fragrant sand 15g of Radix Angelicae Dahuricae 20g Semen Arecae 15g
Fructus Foeniculi 40g Fructus Amomi 15g Fructus cinnamomi immaturus 15g
Fructus Cumini Cymini 20g Rhizoma Zingiberis 15g fruit 20g
The anistree 20g coriander seed of meat button 20g 20g
Pericarpium Zanthoxyli 25g Radix Fici Hirtae 20g
Fructus Piperis 15g Flos Caryophylli 15g
Fructus Zanthoxyli 25g Herba Pelargonii Graveolentis 15g
Pericarpium Citri junoris 15g Cortex cinnamomi japonici (Ramulus Cinnamomi) 20g
Radix Glycyrrhizae 20g Rhizoma Alpiniae Officinarum 15g
Radix Angelicae Sinensis 15g Semen Alpiniae Katsumadai 10g
Rhizoma Kaempferiae 20g Murraya paniculata (L.) Jack. 15g
Fructus Tsaoko 15g Rhizoma seu Herba Valerianae Tanguticae 15g
5, the manufacture method of lobster flavouring material according to claim 1 is characterized in that: with above-mentioned spice remove impurity, clean, dry, levigation, weigh abundant the mixing by formula constituent, press the different size pack and seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127070A CN1399912A (en) | 2001-08-04 | 2001-08-04 | Lobster flavouring material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127070A CN1399912A (en) | 2001-08-04 | 2001-08-04 | Lobster flavouring material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1399912A true CN1399912A (en) | 2003-03-05 |
Family
ID=4667065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01127070A Pending CN1399912A (en) | 2001-08-04 | 2001-08-04 | Lobster flavouring material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1399912A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN102125247A (en) * | 2010-11-22 | 2011-07-20 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN103141866A (en) * | 2012-12-19 | 2013-06-12 | 黄宵 | Marinated meat recipe |
| CN103535677A (en) * | 2013-10-21 | 2014-01-29 | 河北经贸大学 | Seasoning powder mixed with natural flavoring essences |
| CN104116065A (en) * | 2013-11-03 | 2014-10-29 | 王晓凤 | Lobster seasoning |
| CN104187298A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Method of manufacturing fish-wrapper dumplings by utilization of small salmon meat pieces |
| CN104222963A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting flavored fresh shrimp by using dipping, wrapping and coating pickling material |
| CN104323196A (en) * | 2013-07-22 | 2015-02-04 | 南京瑞真堂医药保健有限公司 | Medicinal diet lobster flavoring |
| CN104323205A (en) * | 2013-07-22 | 2015-02-04 | 徐小芹 | Preparation method for lobster flavoring |
| CN105146593A (en) * | 2015-07-20 | 2015-12-16 | 武汉新辰食品有限公司 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
| CN105685594A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Spicy hot lobster seasoning and preparation method thereof |
| CN106260925A (en) * | 2015-06-08 | 2017-01-04 | 李贺 | A kind of cumin flavoring agent for the quick-fried egg of inside and outside waist |
| CN107348456A (en) * | 2017-08-21 | 2017-11-17 | 王坚武 | The flavouring material formula and manufacture craft of a kind of lobster |
| CN107668638A (en) * | 2017-09-28 | 2018-02-09 | 陈饶江 | A kind of lobster sauce |
-
2001
- 2001-08-04 CN CN01127070A patent/CN1399912A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919525B (en) * | 2010-08-06 | 2012-06-27 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN102125247A (en) * | 2010-11-22 | 2011-07-20 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN103141866A (en) * | 2012-12-19 | 2013-06-12 | 黄宵 | Marinated meat recipe |
| CN104323196A (en) * | 2013-07-22 | 2015-02-04 | 南京瑞真堂医药保健有限公司 | Medicinal diet lobster flavoring |
| CN104323205A (en) * | 2013-07-22 | 2015-02-04 | 徐小芹 | Preparation method for lobster flavoring |
| CN103535677A (en) * | 2013-10-21 | 2014-01-29 | 河北经贸大学 | Seasoning powder mixed with natural flavoring essences |
| CN103535677B (en) * | 2013-10-21 | 2015-04-22 | 河北经贸大学 | Seasoning powder mixed with natural flavoring essences |
| CN104116065A (en) * | 2013-11-03 | 2014-10-29 | 王晓凤 | Lobster seasoning |
| CN104187298A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Method of manufacturing fish-wrapper dumplings by utilization of small salmon meat pieces |
| CN104187298B (en) * | 2014-07-22 | 2016-06-15 | 安徽富煌三珍食品集团有限公司 | A kind of method utilizing salmon fish minced meat to make fish skin dumplings |
| CN104222963A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting flavored fresh shrimp by using dipping, wrapping and coating pickling material |
| CN105685594A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Spicy hot lobster seasoning and preparation method thereof |
| CN106260925A (en) * | 2015-06-08 | 2017-01-04 | 李贺 | A kind of cumin flavoring agent for the quick-fried egg of inside and outside waist |
| CN105146593A (en) * | 2015-07-20 | 2015-12-16 | 武汉新辰食品有限公司 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
| CN107348456A (en) * | 2017-08-21 | 2017-11-17 | 王坚武 | The flavouring material formula and manufacture craft of a kind of lobster |
| CN107668638A (en) * | 2017-09-28 | 2018-02-09 | 陈饶江 | A kind of lobster sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |