CN101156672A - An aromatic condiment spice - Google Patents
An aromatic condiment spice Download PDFInfo
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- CN101156672A CN101156672A CNA2007100259590A CN200710025959A CN101156672A CN 101156672 A CN101156672 A CN 101156672A CN A2007100259590 A CNA2007100259590 A CN A2007100259590A CN 200710025959 A CN200710025959 A CN 200710025959A CN 101156672 A CN101156672 A CN 101156672A
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- spice
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- chinese
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- salt
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- 235000013599 spices Nutrition 0.000 title claims abstract description 64
- 125000003118 aryl group Chemical group 0.000 title claims description 9
- 235000013409 condiments Nutrition 0.000 title claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 14
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 240000003889 Piper guineense Species 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 14
- 235000013976 turmeric Nutrition 0.000 claims abstract description 14
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 13
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 13
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 12
- 239000001702 nutmeg Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 6
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000007873 sieving Methods 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000012266 salt solution Substances 0.000 claims description 25
- 238000001816 cooling Methods 0.000 claims description 20
- 239000012535 impurity Substances 0.000 claims description 20
- 238000012216 screening Methods 0.000 claims description 20
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 18
- 240000009023 Myrrhis odorata Species 0.000 claims description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 18
- 239000003205 fragrance Substances 0.000 claims description 17
- 244000061520 Angelica archangelica Species 0.000 claims description 14
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 14
- 241000522254 Cassia Species 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000021067 refined food Nutrition 0.000 abstract description 2
- 241001127714 Amomum Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000612118 Samolus valerandi Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 241000498779 Myristica Species 0.000 description 7
- 238000010792 warming Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 2
- QQZOPKMRPOGIEB-UHFFFAOYSA-N 2-Oxohexane Chemical compound CCCCC(C)=O QQZOPKMRPOGIEB-UHFFFAOYSA-N 0.000 description 2
- IBGBGRVKPALMCQ-UHFFFAOYSA-N 3,4-dihydroxybenzaldehyde Chemical compound OC1=CC=C(C=O)C=C1O IBGBGRVKPALMCQ-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229930016911 cinnamic acid Natural products 0.000 description 2
- 235000013985 cinnamic acid Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 2
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003216 pyrazines Chemical class 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 240000004859 Gamochaeta purpurea Species 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000395033 Kaempferia Species 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 241001662443 Phemeranthus parviflorus Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 150000001298 alcohols Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229960003371 protocatechualdehyde Drugs 0.000 description 1
- 150000003222 pyridines Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 description 1
- COBXDAOIDYGHGK-UHFFFAOYSA-N syringaldehyde Natural products COC1=CC=C(C=O)C(OC)=C1O COBXDAOIDYGHGK-UHFFFAOYSA-N 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to spice seasoning. The invention adopts 17 raw materials of amomum fruit, cinnamon, common fennel, star anise, cloves, dahurian angelica root, kaempferia galamga, bunge pricklyash peel, galangal rhizome, tangerine peel, tsaoko cardamom, dried ginger, licorice, nutmeg, pepper, peeled fried barley and turmeric, the processed spice and salt are put into a stirring machine according to the proportion to be stirred uniformly, and the mixture is sterilized and sampled for test after being stirred for 10 to 15 minutes, and then is packaged for warehousing. The invention not only can promote the processed food and the cooked dishes to be with flavoring and delicious and good taste, but also has the functions of enhancing nutrition and caring the health of a human body. The invention has rich raw materials, convenient as well as simple production method and low cost.
Description
Technical field
The present invention relates to a kind of edible flavouring, exactly is a kind of aromatic condiment spice.
Background technology
Be everlasting in the daily life and add some flavouring when making food and dish-cooking and make food and dish more good in color, smell and taste, along with improving constantly of living standard, people are not only dietetic requirement and require high-quality, also require GOOD TASTE, therefore used flavouring when processed food and the dish-cooking is required also more and more highlyer, the aromatic condiment spice that present people use always can not be satisfied the demand.
Summary of the invention
The objective of the invention is provides the dish of a kind of food that not only can make processing and culinary art good in color, smell and taste to people, and mouthfeel is good, and human body is had the aromatic condiment spice of augment nutritional and health-care effect.
Technical solution of the present invention:
Chinese medicine of the present invention is made (consumption is a weight portion) by following component
Fructus amomi 0.5～2 Chinese cassia tree 1～3 fennel seeds 2～6 Chinese anises 2～6
Cloves 0.1～0.2 root of Dahurain angelica 0.1～0.3 kaempferia galamga 0.5～2 Chinese prickly ash 3～7
Galangal 0.5～2 dried orange peel 1～3 tsaoko 0.2～1 rhizoma zingiberis 1～3
Radix Glycyrrhizae 0.5～2 nutmeg 0.5～2 pepper 0.5～2 decortication Fructus Hordei Vulgaris (parched) 1～5
Turmeric 0.2～1 salt 0.5～2 water is an amount of.
The facture side of above-mentioned each component being made Chinese medicine of the present invention is:
(1) spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, again it is pulverized respectively after 80 mesh sieve sieving for standby;
(2) the spice cloves is chosen stalk, sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again;
(3) spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again;
(4) the spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(5) put into a pot parch after the spice dried orange peel is dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby;
(6) barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(7) dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(8) dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(9) spice, salt after above-mentioned 17 kinds of processing are put into mixer by described proportioning and stirred, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
It is that salt is dissolved into salt solution with warm water that described salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.
Fructus amomi in the spice of the present invention: the hot temperature of loosing is logical, the kindization gas that passes through, and warm Central Plains is for being amusing and stomach good medicine; Chinese cassia tree: also claim the osmanthus heart, hot in nature, flavor suffering, sweet, it is supporing yang to mend fire, eliminating cold to stop pain, warming meridians and promoting circulation of qi.Fennel seeds: warm in nature, flavor is hot, dispelling cold, pain relieving, regulate the flow of vital energy and stomach.Chinese anise: have another name called anise, its flavor efficacy and fennel seeds are close.Cloves: warm in nature, flavor is hot, warming middle energizer to descend adverse-rising qi, warming kidney and enhancing yang.The root of Dahurain angelica: the root of Dahurain angelica is warm in nature, flavor is hot, inducing diaphoresis to dispel wind, eliminating dampness, detumescence and apocenosis, pain relieving.Reach on the root of Dahurain angelica fragrant odour, wind-expelling pain-stopping and go into the sun bright.Kaempferia galamga: have camphor sample fragrance, the flavor pungent.Contain volatile oil 3%-4%.Main component is the borneol eucalyptol.Right-methoxyl group cinnamic acid and cinnamic acid.Antibacterial and bacteriostasis is arranged, and have the function of warming middle-JIAO for eliminating dampness promoting qi circulation and relieving pain.Chinese prickly ash: another name pericarpium zanthoxyli.Hot in nature, flavor suffering; In the temperature, pain relieving, desinsection.Galangal: hot in nature, flavor suffering.Warming middle energizer to relieve pain.Orange peel: warm in nature, flavor suffering, bitter.In regulating the flow of vital energy, transferring, eliminating dampness, reduce phlegm.Tsaoko: warm in nature, flavor suffering.Eliminating dampness, event are suitable with the inclined to one side malaria of containing of cold-dampness.The merit of eliminating dampness in the tsaoko temperature, much more every again with controlling the cloudy taste that stagnate of cold-dampness, abdominal fullness and distention, pain, vomit, have loose bowels, or the place food is stagnated ruffian and expired etc.Radix Glycyrrhizae: the property suffering, the flavor sweet.Invigorate the spleen and benefit qi, moisten the lung and relieve the cough, relieving spasm to stop pain, be in harmonious proportion the property of medicine.Nutmeg: another name flesh fruit, semen myristicae.Warm in nature, flavor suffering.Warming middle energizer to promote qi, relieving diarrhea with astringents.Pepper: hot in nature, flavor suffering.Warming middle energizer to relieve pain.Pepper is pure-yang constituent, grasp hot property, can warm stomach, eliminating cold to stop pain, whenever be used for the coldness and pain in the epigastrium that stomach has cold or attacked by the cold and evil, and vomiting is had loose bowels etc.Turmeric: warm in nature, flavor suffering, bitter.Broken blood promote qi circulation opening meridian and relieving pain.The hot temperature of loosing of turmeric is logical, and the energy layman looses cold, and interior qi and blood circulation promotion is longer than capable limb arm, the kind blood profit Paralysis pain relieving of living.The decortication Fructus Hordei Vulgaris (parched): the volatile ingredient of Fructus Hordei Vulgaris (parched) and wheat are approximate, and the special composition of alcohols is isobutanol and furfuryl alcohol, and the special composition of aldehydes is furfural, protocatechualdehyde, syringaldehyde and 2-pyrroles's aldehyde etc., and methyl-n-butyl ketone and 2,3-pentanedione also are special composition.In addition, organic acid and lactone kind much also have outstanding characteristic, also have phenols, furans, pyridines, pyrazine compounds etc.The pyrazine compounds of burnt odor smelling good, phenols, 5-methyl-2 cyclopentenols-1-ketone, vanillic aldehyde, maltol etc. are to the significant contribution that is formed with of Fructus Hordei Vulgaris (parched) powder fragrance.
Effect of the present invention
1, because the present invention has adopted above-mentioned spice to make raw material, therefore not only can make the dish of the food of processing and culinary art good in color, smell and taste, mouthfeel is good, and human body is had augment nutritional and health-care effect.
2, abundant raw material of the present invention, preparation method are simple and easy to do, with low cost.
The specific embodiment
Embodiment 1:
Spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, and it is that salt is dissolved into salt solution with warm water that salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.Spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, it are pulverized respectively after 80 mesh sieve sieving for standby again; The spice cloves is chosen stalk, and sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again; Spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again; The spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Put into a pot parch after the spice dried orange peel dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby; The barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; Dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; 0.5 kilogram of spice fructus amomi after the above-mentioned processing, 1 kilogram of Chinese cassia tree, 2 kilograms of fennel seeds, 2 kilograms of Chinese anises, 0.1 kilogram of cloves, 0.1 kilogram of the root of Dahurain angelica, 0.5 kilogram of kaempferia galamga, 3 kilograms in Chinese prickly ash, 0.5 kilogram of galangal, 1 kilogram of dried orange peel, 0.2 kilogram of tsaoko, 1 kilogram of rhizoma zingiberis, 0.5 kilogram in Radix Glycyrrhizae, 0.5 kilogram of nutmeg, 0.5 kilogram in pepper, 1 kilogram of Fructus Hordei Vulgaris (parched) of decortication, 0.2 kilogram in turmeric and salt are put into mixer for 0.5 kilogram stir, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
Embodiment 2:
Spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, and it is that salt is dissolved into salt solution with warm water that salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.Spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, it are pulverized respectively after 80 mesh sieve sieving for standby again; The spice cloves is chosen stalk, and sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again; Spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again; The spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Put into a pot parch after the spice dried orange peel dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby; The barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; Dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; 1 kilogram of spice fructus amomi after the above-mentioned processing, 2 kilograms of Chinese cassia trees, 4 kilograms of fennel seeds, 4 kilograms of Chinese anises, 0.1 kilogram of cloves, 0.2 kilogram of the root of Dahurain angelica, 1 kilogram of kaempferia galamga, 5 kilograms in Chinese prickly ash, 1 kilogram of galangal, 2 kilograms of dried orange peels, 0.5 kilogram of tsaoko, 2 kilograms of rhizoma zingiberis, 1 kilogram in Radix Glycyrrhizae, 1 kilogram of nutmeg, 1 kilogram in pepper, 3 kilograms of Fructus Hordei Vulgaris (parched)s of decortication, 0.5 kilogram in turmeric and salt are put into mixer for 1 kilogram stir, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
Embodiment 3:
Spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, and it is that salt is dissolved into salt solution with warm water that salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.Spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, it are pulverized respectively after 80 mesh sieve sieving for standby again; The spice cloves is chosen stalk, and sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again; Spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again; The spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Put into a pot parch after the spice dried orange peel dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby; The barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby; Dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; Dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby; 2 kilograms of spice fructus amomis after the above-mentioned processing, 3 kilograms of Chinese cassia trees, 6 kilograms of fennel seeds, 6 kilograms of Chinese anises, 0.2 kilogram of cloves, 0.3 kilogram of the root of Dahurain angelica, 2 kilograms of kaempferia galamgas, 7 kilograms in Chinese prickly ash, 2 kilograms of galangals, 3 kilograms of dried orange peels, 1 kilogram of tsaoko, 3 kilograms of rhizoma zingiberis, 2 kilograms in Radix Glycyrrhizae, 2 kilograms of nutmegs, 2 kilograms in pepper, 5 kilograms of Fructus Hordei Vulgaris (parched)s of decortication, 1 kilogram in turmeric and salt are put into mixer for 2 kilograms stir, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
Claims (4)
1. an aromatic condiment spice is characterized in that being made by following spice raw material, and its weight portion is:
Fructus amomi 0.5～2 Chinese cassia tree 1～3 fennel seeds 2～6 Chinese anises 2～6
Cloves 0.1～0.2 root of Dahurain angelica 0.1～0.3 kaempferia galamga 0.5～2 Chinese prickly ash 3～7
Galangal 0.5～2 dried orange peel 1～3 tsaoko 0.2～1 rhizoma zingiberis 1～3
Radix Glycyrrhizae 0.5～2 nutmeg 0.5～2 pepper 0.5～2 decortication Fructus Hordei Vulgaris (parched) 1～5
Turmeric 0.2～1 salt 0.5～2 water is an amount of.
2. aromatic condiment spice according to claim 1 is characterized in that its composition by weight is:
Fructus amomi 1 Chinese cassia tree 2 fennel seeds 4 Chinese anises 4
Cloves 0.1 root of Dahurain angelica 0.2 kaempferia galamga 1 Chinese prickly ash 5
Galangal 1 dried orange peel 2 tsaokos 0.5 rhizoma zingiberis 2
Radix Glycyrrhizae 1 nutmeg 1 pepper 1 decortication Fructus Hordei Vulgaris (parched) 3
Turmeric 0.5 salt 1 water is an amount of.
3. the preparation method of an aromatic condiment spice is characterized in that comprising the steps:
(1) spice fructus amomi, fennel seeds, Chinese anise, tsaoko after impurity is removed in screening are carried out the salt solution stir-fry respectively, spice fructus amomi, fennel seeds, Chinese anise, tsaoko are 25: 1 with the ratio of salt, make its water content be no more than 10%, again it is pulverized respectively after 80 mesh sieve sieving for standby;
(2) the spice cloves is chosen stalk, sieve is the ash bits to the greatest extent, take out with clear water elutriation back and dry or dry, and pulverize after 80 mesh sieve sieving for standby again;
(3) spice Chinese prickly ash that will be after impurity is removed in screening, clean stir-fry are taken out when color takes on a red color to sending fragrance, cooling, and it is standby it to be pulverized after 80 mesh sieves sieve the back respectively again;
(4) the spice rhizoma zingiberis is cleaned, put into pot, fry with slow fire, make to the foaming of ginger body to swell, the outside is strong yellow, takes out when giving out strong acid, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(5) put into a pot parch after the spice dried orange peel is dried, fry and take out when sending fragrance, the pulverizing of cooling back is again through 80 mesh sieve sieving for standby;
(6) barley of will peeling is put into pot, fries to little yellow, takes out when sending fragrance, and pulverize the cooling back, again through 80 mesh sieve sieving for standby;
(7) dry or dry after will the spice root of Dahurain angelica, kaempferia galamga, galangal, Radix Glycyrrhizae, turmeric after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(8) dry after will spice nutmeg, pepper, Chinese cassia tree after impurity is removed in screening washing, make its water content be no more than 10%, pulverize after 80 mesh sieve sieving for standby;
(9) spice, salt after above-mentioned 17 kinds of processing are put into mixer by described proportioning and stirred, mixing time is the warehouse-in of casing behind sterilization, sampling observation, metering packing again after 10～15 minutes.
4. the preparation method of aromatic condiment spice according to claim 3 is characterized in that it is that salt is dissolved into salt solution with warm water that described salt solution is fried, and the spice that will need salt solution to fry is earlier put into pot and made popular, is spilled into salt solution again and stirs dried.
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| CN101601460B (en) * | 2008-12-31 | 2011-09-07 | 山东六和集团有限公司 | Curing formula and process of hot and spicy chicken |
| CN101361558B (en) * | 2008-09-24 | 2012-04-25 | 韩玉祥 | Health seasoning for aquatic products |
| CN101156674B (en) * | 2007-11-12 | 2012-06-27 | 杨志远 | A cancer prevention flavoring |
| CN101473924B (en) * | 2008-11-19 | 2012-06-27 | 王红 | Spice composition suitable for parsley |
| CN101595969B (en) * | 2009-06-26 | 2012-07-04 | 巫溪县李大姐肉食品有限公司 | Sausage seasoning |
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| CN101579099B (en) * | 2009-06-18 | 2012-09-05 | 裴校飞 | Spice seasoning product and preparation method thereof |
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| CN102823839A (en) * | 2011-06-14 | 2012-12-19 | 张霖 | Composite pungent spice for cooking |
| CN102919798A (en) * | 2012-11-05 | 2013-02-13 | 何忠海 | Hot pot seasoning |
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