CN1092032C - Liquid cooking flavour and preparation method thereof - Google Patents
Liquid cooking flavour and preparation method thereof Download PDFInfo
- Publication number
- CN1092032C CN1092032C CN98110097A CN98110097A CN1092032C CN 1092032 C CN1092032 C CN 1092032C CN 98110097 A CN98110097 A CN 98110097A CN 98110097 A CN98110097 A CN 98110097A CN 1092032 C CN1092032 C CN 1092032C
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- China
- Prior art keywords
- component
- soaked
- water
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- components
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- 238000010411 cooking Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 title claims description 10
- 235000019634 flavors Nutrition 0.000 title claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000001556 precipitation Methods 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 7
- 229910052740 iodine Inorganic materials 0.000 claims description 7
- 239000011630 iodine Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000194101 Ginkgo biloba Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 2
- 238000004062 sedimentation Methods 0.000 claims description 2
- 238000004821 distillation Methods 0.000 claims 2
- 238000000605 extraction Methods 0.000 claims 1
- 241000213006 Angelica dahurica Species 0.000 abstract description 2
- 239000012263 liquid product Substances 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000008989 cinnamomi cortex Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000001702 nutmeg Substances 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to liquid cooking flavoring and a preparation method thereof, which belongs to the field of cooking flavoring. The preparation method comprises the following procedures: prickly ash peel, anise, cinnamomi cortex pulveratus fennel, clove, nutmeg and dahurian angelica are pulverized and uniformly mixed, the mixture is put in water to be soaked, and soak solution is distilled; distilled extract is lowered to room temperature and filtered, and components A are obtained by precipitation processing; the clean dry material of fructus amomi globosi, white nut, amomun fruit, fructus tsaoko, glaangal and iodized salt is pulverized and uniformly mixed, and the mixture is put in water to be soaked, heated and soaked; soak solution is lowered to room temperature in a sealed state and filtered, and components B are obtained by precipitation processing; a red brown transparent liquid product is obtained by uniformly mixing the components A and the components B.
Description
The present invention relates to condiment for cooking field, particularly a kind of liquid cooking flavour and preparation method thereof.
As everyone knows, add in the dish as the seasoning raw material with the part Chinese medicine and can make the dish sweet-smelling incomparable.And the cooking at ordinary times of traditional habit can only scientifically not be difficult for complete with single raw material usage existence batching of planting, proportioning is science not, disposable use easily causes waste, the flavouring ingredients of most precious duties volatilize in a large number in the particularly long boiling, the spices of staying in the dish significantly reduces, and is black even packed five-spice powder technology equally still exists the use vegetable soup to mix, and influences the color of dish, there have humidity easily to cause slightly when depositing to be rotten, causes waste.
Goal of the invention of the present invention is to overcome above-mentioned defective, and provides a kind of batching complete, easy to use, liquid perfume that memory time is long and preparation method thereof.
Foregoing invention purpose of the present invention realizes by following technical proposals:
A kind of fluid body cooking flavour comprises: Chinese prickly ash, anise, cassia bark, fennel seeds, cloves, meat bandit, the root of Dahurain angelica, brigand, gingko, fructus amomi, tsaoko, galingal, salt compounded of iodine and water thereof.
In order to make this spices have higher nutritive value, percentage by weight preferably adopts between above-mentioned each component: Chinese prickly ash: 2.5～3.2 parts, anise: 1.5～2.5 parts, cassia bark: 0.7～1.7 part, fennel seeds: 0.6～1.4 part, cloves: 0.5～1.0 part, and meat bandit: 0.3～0.8 part, 0.3～0.7 part of the root of Dahurain angelica, brigand: 0.2～0.6 part, gingko: 0.2～0.5 part, fructus amomi: 0.1～0.4 part, tsaoko: 0.1～0.3 part, galingal: 0.1～0.3 part, salt compounded of iodine: 2～8 parts, the water of surplus.
A kind of liquid cooking flavour preparation method is characterized in that may further comprise the steps:
The A step (1) is with clean siccative Chinese prickly ash, anise, cassia bark, fennel seeds, cloves, meat bandit, white
The root of Dahurian angelica is pulverized evenly by above-mentioned parts by weight;
(2) soaked 1～3 hour in the water of input water inventory 75%;
(3) with soak at 1.5～2kg/cm
2Pressure distilled 2～4 hours down;
(4) distillating extracting liquid is reduced to room temperature, filtration, precipitation process and get component A
The B step (1) presses clean siccative brigand, gingko, fructus amomi, tsaoko, galingal, salt compounded of iodine above-mentioned heavy
The amount umber is pulverized evenly;
(2) soaked 1～3 hour in the water of input water inventory 25%;
(3) heating was soaked 3～6 hours down at 100 ℃;
(4) soak is reduced to room temperature, filtration, precipitation process and is got component B
C step mixes packing with component A and component B and gets product.
In order to improve the solubility of condiment, it is more than 12 hours that the sedimentation time in A step (4) and B step (4) preferably is controlled at.
In order to improve the cleanliness factor of condiment, prolong the memory time of condiment, each operation was all operated under sealing state and was carried out A step (4) and B step (4).
This product adopts the pure natural raw material, uses enough salt compounded of iodine as anticorrisive agent, and is therefore, without any side effects.
This liquid cooking flavour adds on a small quantity when cooking, and fragrance promptly; Stew (meat) is when making soup, in the preceding adding that takes the dish out of the pot, boils and gets final product, so have characteristics such as easy to use, simple.
The liquid perfume of this method preparation has advantages such as batching is complete, proportioning science, color is good, effective ingredient is difficult for losing, the storage time is long.
The present invention is described in further detail below in conjunction with embodiment:
Implement 1:
A kind of liquid cooking flavour, its preparation method comprises: A step, with the Chinese prickly ash of clean siccative: 2.8 parts, anise: 2 parts, cassia bark: 1.5 parts, fennel seeds: 1.1 parts, cloves: 0.75 part, meat bandit: 0.55 part, the root of Dahurain angelica: 0.5 part, pulverize evenly and mix; Soaked 2 hours in the water of input water inventory 75%; With soak at 1.5～2kg/cm
2Pressure distilled 3 hours down; Distillating extracting liquid is reduced to room temperature, filtration, precipitation process get component A; B step is with clean siccative brigand: 0.45 part, gingko: 0.3 part, fructus amomi: 0.3 part, tsaoko: 0.2 part, galingal: 0.2 part, salt compounded of iodine: 4 parts, pulverize evenly and mix; Soaked 2 hours in the water of input water inventory 25%; Heating was soaked 5 hours down at 100 ℃; Soak under sealing state through reduce to room temperature, filtration, precipitation handled in 15 hours component B; The C step mixes component A and component B, gets the brownish red transparency liquid, and packing gets the bottling liquid product.
Claims (4)
1, a kind of fluid cooking flavour, its domestic animal are levied and are that described raw material each component and percentage by weight are:
Distillation group part: direct extraction group part:
0.2～0.6 part of 2.5～3.2 parts of brigand of Chinese prickly ash
0.2～0.5 part of 1.5～2.5 portions of gingko of anise
0.1～0.4 part of 0.7～1.7 part of fructus amomi of cassia bark
0.1～0.3 part of 0.6～1.4 part of tsaoko of fennel seeds
0.1～0.3 part of 0.5～1.6 part of galingal of cloves
2.0～8.0 parts of 0.3～0.8 part of salt compounded of iodine of meat bandit
0.3～0.7 part of water surplus of the root of Dahurain angelica
2, mix according to the proportioning of described component of claim 1 and composition, it is characterized in that may further comprise the steps: A step (1) with clean siccative Chinese prickly ash, anise, cassia bark, fennel seeds, cloves, meat bandit,
The root of Dahurain angelica is pulverized evenly by above-mentioned parts by weight;
(2) soaked 1～3 hour in the water of input water inventory 75%;
(3) with soak at 1.5～2kg/cm
2Pressure distillation down got distillate in 2～4 hours;
(4) liquid after will distilling reduce to room temperature, filtration, precipitation process get the component A B step (1) with clean siccative brigand, gingko, fructus amomi, tsaoko, galingal by above-mentioned weight portion
Number is pulverized evenly;
(2) soaked 1～3 hour in the water of input water inventory 25%;
(3) heating was soaked 3～6 hours down at 100 ℃;
(4) soak is reduced to room temperature, filtration, precipitation process and is got the component B C step and component A and component B, distillate and salt compounded of iodine are mixed packing get product.
3,, it is characterized in that the sedimentation time in described A step (4) and the B step (4) is more than 12 hours according to the described a kind of liquid cooking flavour preparation method of claim 2.
4,, it is characterized in that described A step (4) and B go on foot (4) and all operate and carry out under sealing state according to the described a kind of liquid cooking flavour preparation method of claim 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110097A CN1092032C (en) | 1998-03-12 | 1998-03-12 | Liquid cooking flavour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110097A CN1092032C (en) | 1998-03-12 | 1998-03-12 | Liquid cooking flavour and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1228936A CN1228936A (en) | 1999-09-22 |
| CN1092032C true CN1092032C (en) | 2002-10-09 |
Family
ID=5220178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98110097A Expired - Fee Related CN1092032C (en) | 1998-03-12 | 1998-03-12 | Liquid cooking flavour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1092032C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223024A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of multi-flavor nutritive mushroom sauce |
| CN104855913A (en) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | Seasoning for beef hand-pulled noodles and production technology of seasoning |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068482A (en) * | 1991-07-18 | 1993-02-03 | 刘桂菊 | A kind of production technology of liquid compound condiment |
-
1998
- 1998-03-12 CN CN98110097A patent/CN1092032C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068482A (en) * | 1991-07-18 | 1993-02-03 | 刘桂菊 | A kind of production technology of liquid compound condiment |
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| Publication number | Publication date |
|---|---|
| CN1228936A (en) | 1999-09-22 |
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