CN1718096A - Liquid spice seasoning made from pure natural plants, and its prodn. method - Google Patents
Liquid spice seasoning made from pure natural plants, and its prodn. method Download PDFInfo
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- CN1718096A CN1718096A CNA2005100359301A CN200510035930A CN1718096A CN 1718096 A CN1718096 A CN 1718096A CN A2005100359301 A CNA2005100359301 A CN A2005100359301A CN 200510035930 A CN200510035930 A CN 200510035930A CN 1718096 A CN1718096 A CN 1718096A
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Abstract
A natural liquid spice as flavouring is proportionally prepared from 22 natural plants including cloves, cinnamon bark, dried ginger, Chinese prickly ash, fennel, anise, etc. Its preparing process is also disclosed.
Description
Technical field
The present invention relates to a kind of edible flavouring, relate in particular to the edible flavouring of one kind of multiple pure natural spice components, the invention still further relates to the preparation method of this flavouring.Belong to food cooking field in the human life need part.
Background technology
Traditional plant perfume flavouring all is a production technology and compounding method basically, and various spices through behind the different high temperature parch, are processed into powdery, with the composite spices powder that forms of prescription separately.As the patent No. is 92103811.9; a kind of compound method of Shibaoxiang "; this method comprises gets raw materials such as anise, fennel seeds, dried orange peel, Chinese cassia tree, Chinese prickly ash, rhizoma zingiberis and the root of Dahurain angelica, kaempferia galamga, cloves, cardamom, pepper, galangal, hawthorn, dark plum by proportioning; sieve is picked up impurity elimination respectively; again water clean dry, baking, crushing screening, get 30～100 order feed particles and mix the pouches that are distributed into 1 or 2 grams.And for example the patent No. 00110588.4, disclose a kind of 18-element flavouring and preparation method thereof, the 18-element flavouring raw material is: big fennel, little fennel, Chinese prickly ash, careless button, tsaoko, hawthorn, galingal, dried orange peel, cassia bark, fructus amomi, black pepper, white pepper, cloves, the banksia rose, capsicum, cumin, rhizoma zingiberis, Gui Zi.The 18-element flavouring preparation method divides the process of preparing Chinese medicine, dedusting, drying and dewatering, abrasive material, batching strand to mix, pack six steps.The shortcoming of spices powder has: (1) seasoning poor effect, and the seasoning inequality causes soup, the famished look dirt of working it out, and bright gas is poor, and black star or grey star are arranged, and looking has dirty sensation, allows the big mistake of people's appetite; (2) there is stealthy harm in human body, in the cooking process, the spices powder is easily burnt, and the material that burns has very big harm to human body; (3) bacterium harmful substance contents height does not have process for sterilizing in the manufacturing process of spices powder usually, and bacterium and harmful substance all enter Tang Caizhong as a result, are detrimental to health.
Also useful spices prepares liquid flavouring in the prior art, is 200310105853.3 as the patent No., and name is called the patent application invention of " a kind of preparation technology of liquid flavoring and the product that uses this technology to prepare ".But still there is following deficiency in it: extract juice and often pass through decocting process from raw material, thereby make the unique perfume of flavouring and keep the effect of delicate flavour to reduce greatly, and the flavouring compatibility that is used to prepare is fairly simple, the perfume composition comparison dullness that seems, the seasoning level that is used to cook is very limited.
Summary of the invention
The technical issues that need to address of the present invention, purpose promptly of the present invention is in order to provide a kind of fragrance pure, not dirty soup dish true qualities, and liquid spice seasoning made from pure natural plants.
Another object of the present invention is and the preparation method of this pure natural plant liquid spice is provided that the preparation technology of this method does not add any chemical substance, does not have decocting process yet, has guaranteed the pure of spices to greatest extent.
Technical problem of the present invention can solve by taking following measure:
Liquid spice seasoning made from pure natural plants, be prepared from according to following raw materials by weight percent, comprise cloves 0.5～1.5%, nutmeg 2～4%, galingal 3～4%, Chinese cassia tree 4～6%, rhizoma zingiberis 14～16%, the root of Dahurain angelica 7～9%, tsaoko 1.5～2.5%, spiceleaf 1.5～2.5%, fructus amomi 0.5～1.5% white cool 2.5～3.5%, Chinese prickly ash 4～6%, little fennel 13～16%, anistree 2～3%, cortex acanthopanacis 2.5～3.5%, fragrant sand 4～6%, sand ginger 0.5～1.5%, cumin 2～4%, pepper 2～4%, fenugreek 4～6%, Amomum globosum loureiro 1.5～2.5%, very light blue 7～9%, dried orange peel 2～4%.Can be referred to as the spicing product of " perfume (or spice) ".
The preparation method of foregoing liquid spice seasoning made from pure natural plants comprises the steps,
(1) infusion is the percentage by weight respectively infusion of every flavor perfume composition by claim 1,5～20 hours infusion time;
(2) squeezing, the every flavor spices after the infusion is put into squeezer respectively, carries out screw press;
(3) canned, extract the juice after the squeezing, mix the back and add salt, the proportion control of juice and salt between 20: 1～50: 1, carry out canned, but not capping;
(4) high temperature high pressure sterilizing is put into pressure cooker after canned and is carried out sterilization;
(5) capping is produced, and direct capping is a finished product after the sterilization.
Technical problem of the present invention also can solve by taking following measure:
In the step (2), every flavor spices repeats infusion respectively, and circular press is more than twice or twice.
In the step (2), every flavor spices mixes all raw materials after having squeezed respectively at last again, squeezes.
The present invention is the compatibility liquid spice seasoning made from pure natural plants in addition, make it be specially adapted to the flavouring of vegetable dish, following percentage by weight compatibility: Chinese prickly ash 10～20%, little fennel 20～30%, dried orange peel 3～8%, pepper 3～8%, ginger 15～25%, very light blue 20～30%, cumin 3～8% gets final product with above-mentioned same method preparation.
Be specially adapted to the flavouring of vegetable dish, its optimum weight percentage compatibility is as follows: Chinese prickly ash 15%, and little fennel 25%, dried orange peel 5%, pepper 5%, ginger 20%, very light blue 25%, cumin 5%.
Compared with prior art, the present invention has following beneficial effect:
1, " perfume (or spice) " of the present invention spicing product are made up of 22 kinds of natural perfume materials, and fragrance is pure, unique flavor, edible safety, and the soup famished look fragrance tool that culinary art is come out is complete.
2, among the preparation method of the present invention, replace traditional decoction, guaranteed the pure of " perfume (or spice) " spicing product to greatest extent, genuineness, the soup dish taste uniqueness that the cooking is come out with the squeezer screw press.
3, can circulate among the present invention infusion repeatedly and squeezing maximally utilise raw material, reduce cost, can take the squeezing and mix the method that common squeezing combines separately of every flavor simultaneously, have reduced preparation time, have improved operating efficiency.
4, directly capping behind the high temperature high pressure sterilizing has guaranteed the security of " perfume (or spice) " spicing product, has also prolonged the storage time of flavouring.
The specific embodiment
Below in conjunction with specific embodiment the present invention is specifically described.
Embodiment 1:
Liquid spice seasoning made from pure natural plants, comprise white cool 2.5%, the Chinese prickly ash 4% of cloves 0.5%, nutmeg 2%, galingal 3%, Chinese cassia tree 4%, rhizoma zingiberis 14%, the root of Dahurain angelica 7%, tsaoko 1.5%, spiceleaf 1.5%, fructus amomi 0.5%, little fennel 16%, anistree 3%, cortex acanthopanacis 3.5%, fragrant sand 6%, sand ginger 1.5%, cumin 4%, pepper 4%, fenugreek 6%, Amomum globosum loureiro 2.5%, very light blue 9%, dried orange peel 4% according to the preparation of following raw materials by weight percent.
The preparation method comprises the steps:
(1) infusion by the infusion respectively of above-mentioned percentage by weight, according to raw material properties, the control infusion time, till soaking, generally is controlled at every flavor perfume composition between 5～20 hours.
(2) squeezing, the every flavor spices after the infusion is put into squeezer respectively, carries out screw press, and infusion again after the squeezing repeats twice;
(3) canned, extract the juice after the squeezing, mix the back and add salt, the ratio of juice and salt is 20: 1, carry out canned, but not capping;
(4) high temperature high pressure sterilizing is put into pressure cooker after canned and is carried out sterilization;
(5) capping is produced, and direct capping is a finished product after the sterilization.
Embodiment 2:
Liquid spice seasoning made from pure natural plants, be prepared from according to following raw materials by weight percent, comprise white cool 3.5%, the Chinese prickly ash 6% of cloves 1.5%, nutmeg 4%, galingal 4%, Chinese cassia tree 6%, rhizoma zingiberis 16%, the root of Dahurain angelica 9%, tsaoko 2.5%, spiceleaf 2.5%, fructus amomi 1.5%, little fennel 16%, anistree 2%, cortex acanthopanacis 2.5%, fragrant sand 4%, sand ginger 0.5%, cumin 2%, pepper 2%, fenugreek 4%, Amomum globosum loureiro 1.5%, very light blue 7%, dried orange peel 2%.
The preparation method of liquid spice seasoning made from pure natural plants comprises the steps,
(1) infusion, of the percentage by weight respectively infusion of every flavor perfume composition by claim 1, infusion again after the squeezing, triplicate mixes back squeezing, 5～20 hours infusion time to the spices after all squeezings again;
(2) squeezing, the every flavor spices after the infusion is put into squeezer respectively, carries out screw press:
(3) canned, extract the juice after the squeezing, mix the back and add salt, the ratio of juice and salt be carry out at 50: 1 canned, but not capping;
(4) high temperature high pressure sterilizing is put into pressure cooker after canned and is carried out sterilization;
(5) capping is produced, and direct capping is a finished product after the sterilization.
Embodiment 3:
Liquid spice seasoning made from pure natural plants, be prepared from according to following raw materials by weight percent, comprise white cool 3%, the Chinese prickly ash 5% of cloves 1%, nutmeg 3%, galingal 3.5%, Chinese cassia tree 5%, rhizoma zingiberis 15%, the root of Dahurain angelica 8%, tsaoko 2%, spiceleaf 2%, fructus amomi 1%, little fennel 14.5%, anistree 3.5%, cortex acanthopanacis 3%, fragrant sand 5%, sand ginger 1%, cumin 3%, pepper 3%, fenugreek 5%, Amomum globosum loureiro 2%, very light blue 8%, dried orange peel 3.5%.
The preparation method of liquid spice seasoning made from pure natural plants comprises the steps,
(1) infusion is the percentage by weight respectively infusion of every flavor perfume composition by claim 1,5～20 hours infusion time;
(2) squeezing, the every flavor spices after the infusion is put into squeezer respectively, carries out screw press;
(3) canned, extract the juice after the squeezing, mix the back and add salt, the ratio of juice and salt is 30: 1, carry out canned, but not capping;
(4) high temperature high pressure sterilizing is put into pressure cooker after canned and is carried out sterilization;
(5) capping is produced, and direct capping is a finished product after the sterilization.
Embodiment 4:
Liquid spice seasoning made from pure natural plants, be prepared from according to following raw materials by weight percent, comprise white cool 3%, the Chinese prickly ash 5% of cloves 1%, nutmeg 4%, galingal 3.5%, Chinese cassia tree 5%, rhizoma zingiberis 16%, the root of Dahurain angelica 8%, tsaoko 2%, spiceleaf 2%, fructus amomi 1%, little fennel 13%, anistree 3.5%, cortex acanthopanacis 3%, fragrant sand 5%, sand ginger 1%, cumin 3%, pepper 3%, fenugreek 5%, Amomum globosum loureiro 2%, very light blue 8%, dried orange peel 3%.
The preparation method is with embodiment 3.
Claims (4)
1, liquid spice seasoning made from pure natural plants, it is characterized in that: be prepared from according to following raw materials by weight percent, comprise cloves 0.5～1.5%, nutmeg 2～4%, galingal 3～4%, Chinese cassia tree 4～6%, rhizoma zingiberis 14～16%, the root of Dahurain angelica 7～9%, tsaoko 1.5～2.5%, spiceleaf 1.5～2.5%, fructus amomi 0.5～1.5% white cool 2.5～3.5%, Chinese prickly ash 4～6%, little fennel 13～16%, anistree 2～3%, cortex acanthopanacis 2.5～3.5%, fragrant sand 4～6%, sand ginger 0.5～1.5%, cumin 2～4%, pepper 2～4%, fenugreek 4～6%, Amomum globosum loureiro 1.5～2.5%, very light blue 7～9%, dried orange peel 2～4%.
2, liquid spice seasoning made from pure natural plants according to claim 1, the preparation method, it is characterized in that: comprise the steps,
(1) infusion is the percentage by weight respectively infusion of every flavor perfume composition by claim 1,5～20 hours infusion time;
(2) squeezing, the every flavor spices after the infusion is put into squeezer respectively, carries out screw press;
(3) canned, extract the juice after the squeezing, mix the back and add salt, the proportion control of juice and salt between 20: 1～50: 1, carry out canned, but not capping;
(4) high temperature high pressure sterilizing is put into pressure cooker after canned and is carried out sterilization;
(5) capping is produced, and direct capping is a finished product after the sterilization.
3, liquid spice seasoning made from pure natural plants according to claim 2, the preparation method, it is characterized in that: in the step (2), every flavor spices repeats infusion respectively, and circular press is more than twice or twice.
4, according to claim 2 or 3 described liquid spice seasoning made from pure natural plants, the preparation method, it is characterized in that: in the step (2), every flavor spices mixes all raw materials after having squeezed respectively at last again, squeezes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2005100359301A CN1718096A (en) | 2005-07-20 | 2005-07-20 | Liquid spice seasoning made from pure natural plants, and its prodn. method |
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| CNA2005100359301A CN1718096A (en) | 2005-07-20 | 2005-07-20 | Liquid spice seasoning made from pure natural plants, and its prodn. method |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101220315B (en) * | 2007-12-13 | 2010-06-09 | 张建旺 | Production method for essence stock solution |
| CN102205035A (en) * | 2011-05-26 | 2011-10-05 | 王延玲 | Traditional Chinese medicine for treating gastric cancer |
| CN103141802A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Chaozhou-Shantou region marinated cooking spice formula |
| CN103141866A (en) * | 2012-12-19 | 2013-06-12 | 黄宵 | Marinated meat recipe |
| CN103610090A (en) * | 2013-11-18 | 2014-03-05 | 萧县井全食品有限公司 | Making method for marinated pig trotters |
| CN103610102A (en) * | 2013-11-18 | 2014-03-05 | 萧县井全食品有限公司 | Preparation method of mushroom chicken |
| CN104621518A (en) * | 2015-02-06 | 2015-05-20 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-taste health wild pepper sauce |
| CN104642988A (en) * | 2015-02-05 | 2015-05-27 | 韩城市秦龙花椒科技有限责任公司 | Processing method for superfine Chinese prickly ash multi-flavor health seasoning tablet |
| CN105192660A (en) * | 2015-08-25 | 2015-12-30 | 袁康 | Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner |
| CN112715910A (en) * | 2021-01-30 | 2021-04-30 | 镇平县金贵清真食品有限公司 | Ingredient juice for beef processing and preparation method thereof |
-
2005
- 2005-07-20 CN CNA2005100359301A patent/CN1718096A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101220315B (en) * | 2007-12-13 | 2010-06-09 | 张建旺 | Production method for essence stock solution |
| CN102205035A (en) * | 2011-05-26 | 2011-10-05 | 王延玲 | Traditional Chinese medicine for treating gastric cancer |
| CN103141866A (en) * | 2012-12-19 | 2013-06-12 | 黄宵 | Marinated meat recipe |
| CN103141802A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Chaozhou-Shantou region marinated cooking spice formula |
| CN103610090A (en) * | 2013-11-18 | 2014-03-05 | 萧县井全食品有限公司 | Making method for marinated pig trotters |
| CN103610102A (en) * | 2013-11-18 | 2014-03-05 | 萧县井全食品有限公司 | Preparation method of mushroom chicken |
| CN104642988A (en) * | 2015-02-05 | 2015-05-27 | 韩城市秦龙花椒科技有限责任公司 | Processing method for superfine Chinese prickly ash multi-flavor health seasoning tablet |
| CN104621518A (en) * | 2015-02-06 | 2015-05-20 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-taste health wild pepper sauce |
| CN105192660A (en) * | 2015-08-25 | 2015-12-30 | 袁康 | Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner |
| CN112715910A (en) * | 2021-01-30 | 2021-04-30 | 镇平县金贵清真食品有限公司 | Ingredient juice for beef processing and preparation method thereof |
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