Ageratum compound seasoning and use of the same in stewing fish

A technology of compound seasoning and Huoxiang, which is applied in application, drug combination, medical formula, etc., can solve and use less problems, and achieve the effects of promoting digestion, broad market prospects, and meticulous processing

Inactive Publication Date: 2007-11-14
胡耀辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of living standards, while consumers are pursuing delicious food, their awareness of food nutrition, health care, safety, returning to nature and convenient and fast food is also constantly increasing. There are many researches on the application of raw materials, but for some medicinal and edible plants with unique aroma and local characteristics, such as Huoxiang (also known as Paixiangcao, Dayemint, Rendancao, wild perilla, etc.) There are fewer reports on the application, and they still focus on frying, frying, dipping in sauce, cold dressing, pickling, making soup, and making porridge without any processing of fresh patchouli leaves or stems, extracting its active ingredients, and utilizing them There are few reports, especially the use of Huoxiang functional components in food processing is less reported. The present invention takes the authentic medicinal materials of Changbai Mountain as raw materials to produce functional compound seasoning through extraction, compounding and scientific prescription. material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 100g Patchouli, ultrafinely pulverize to 40 mesh, reflux extract with 8 times the amount (800ml) of food grade 90% ethanol at 85°C for 3h, filter with a filter cloth of 430 mesh, filter the residue with 5 times the amount (500ml) of 90% Reflux extraction with ethanol at 85°C for 2.5 hours, filter with a 430-mesh filter cloth, combine the two extracts, and concentrate to a paste by rotary evaporation under reduced pressure at 45°C and 0.1MPa, and store at 4°C to obtain 7 grams of Huoxiang alcohol extract;

[0023] Add 40g of soy sauce, 30g of salt, 30g of white sugar, 80g of mature vinegar, 70g of ginger juice, 75g of garlic juice, and 100ml of water into the container, and heat it gently to dissolve all of them to obtain 360g of seasoning liquid;

[0024] Add 70g of cooking wine into the container, heat it slightly and mix well, then add 0.8g of monoglycoside ester and 2.0g of Tuwen 80 as emulsifier, add 8g of dextrin and 1.0g of gelatin as thickener, then add 6.5g...

Embodiment 2

[0027] Weigh 100g Patchouli, ultrafinely pulverize to 40 mesh, reflux extract with 8 times the amount (800ml) of food grade 90% ethanol at 85°C for 3h, filter with a filter cloth of 430 mesh, filter the residue with 5 times the amount (500ml) of 90% Reflux extraction with ethanol at 85°C for 2.5 hours, filter with a 430-mesh filter cloth, combine the two extracts, and concentrate to a paste by rotary evaporation under reduced pressure at 45°C and 0.1MPa, and store at 4°C to obtain 7 grams of Huoxiang alcohol extract;

[0028] Add 30g of soy sauce, 30g of salt, 25g of white sugar, 80g of mature vinegar, 70g of ginger juice, 75g of garlic juice, and 100ml of water into the container, and heat them with a slow fire to dissolve them all; 350g of seasoning liquid is obtained;

[0029] Add 70g of cooking wine to the container, heat and mix evenly, add 0.8g of monoglycoside ester, 2.0g of Tuwen 80 as emulsifier, add 8.0g of dextrin, 1.0g of gelatin as thickener, and then add 6.0g of s...

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PUM

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Abstract

The present invention belongs to the field of food processing technology, in the concrete, it relates to a composite flavouring material made up by using Chinese medicinal material agastache as raw material and application of said flavouring material for stewing fish. Said agastache flavouring material is made up by using agastache as raw material through the processes of extraction, mixing and emulsification. Said flavouring material has rich nutrients and has effective health-care action.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound seasoning with Huoxiang as raw material and the application of the seasoning in stewing fish. Background technique [0002] With the continuous improvement of living standards, while consumers are pursuing delicious food, their awareness of food nutrition, health care, safety, returning to nature and convenient and fast food is also constantly increasing. There are many researches on the application of raw materials, but for some medicinal and edible plants with unique aroma and local characteristics, such as Huoxiang (also known as Paixiangcao, Dayemint, Rendancao, wild perilla, etc.) There are fewer reports on the application, and they still focus on frying, frying, dipping in sauce, cold dressing, pickling, making soup, and making porridge without any processing of fresh patchouli leaves or stems, extracting its active ingredients, and utilizing them Ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A61K36/535A61P3/02A61P1/14A23L27/10A23L33/00
Inventor 胡耀辉霍芳董然于寒松刘俊梅孙建忠沈静肖萍关芯蕊于伟东
Owner 胡耀辉
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