Immediate cinder-free thirteen spices quelite product and preparing method

A technology for thirteen incense and seasoning, which is applied in the field of ready-to-use slag-free thirteen-spice seasoning products and preparation, can solve the problems of large floor space, inconvenient transportation, restricted application, etc., and achieves safe and hygienic food, round and delicate taste , the effect of uniform texture

Inactive Publication Date: 2008-01-09
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This limits its application in occasions that do not require cooking or cooking time is short (such as cold dishes, stir-frying dishes)
Moreover, this kind of product will bring "pockmarks" to flavored products when used, resulting in uneven texture and dregs taste; it also has disadvantages such as easy to infect bacteria, unhygienic, large floor space, inconvenient storage and transportation, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw material selection: buy clean, plump, and pest-free plant-form raw materials from the market.

[0020] 2. Drying: Dry at low temperature (30-40°C) for 10 hours.

[0021] 3. Crush and sieve: Crush the raw materials separately and pass through a 20-mesh sieve.

[0022] 4. Raw material compounding: Mix the crushed and sieved raw materials in a certain proportion, and ensure that all kinds of raw materials are mixed evenly. The ratio of various raw materials is: 20 parts of pepper, 8 parts of aniseed, 12 parts of tangerine peel, 20 parts of cinnamon, 16 parts of cumin, 5 parts of coriander seeds, 4 parts of cardamom, 2 parts of dried ginger, 2 parts of kaempferen, and galangal 2 parts, Amomum 3 parts, Angelica dahurica 1 part, Clove 5 parts.

[0023] 5. Extraction of active ingredients:

[0024] 1) Organic solvent method Extract 20 g of the reconstituted raw materials with 160 ml of 95% ethanol (the ratio of solid to liquid is 1:8) at 70° C. for 2 h. The obtained...

Embodiment 2

[0029] 1. Raw material selection: buy clean, plump, and pest-free plant-form raw materials from the market.

[0030] 2. Drying: Dry at low temperature (30-40°C) for 5 hours.

[0031] 3. Crush and sieve: Crush the raw materials separately and pass through a 60-mesh sieve.

[0032] 4. Raw material compounding: Mix the crushed and sieved raw materials in a certain proportion, and ensure that all kinds of raw materials are mixed evenly. The ratio of various raw materials is: 5 parts of pepper, 17 parts of aniseed, 14 parts of tangerine peel, 5 parts of cinnamon, 10 parts of cumin, 20 parts of coriander seeds, 3 parts of cardamom, 10 parts of dried ginger, 8 parts of kaempferen, and 4 parts of ginger 1 part, Amomum 1 part, Angelica dahurica 1 part, and Clove 2 parts.

[0033] 5. Supercritical CO 2 Extraction: Weigh 200g of the above compounded raw materials and put them into the extraction kettle. Turn on the main switch, refrigeration switch and preheat switch, set the extract...

Embodiment 3

[0037] 1. Raw material selection: buy clean, plump, and pest-free plant-form raw materials from the market.

[0038] 2. Drying: dry at low temperature (30-40°C) for 15 hours.

[0039] 3. Crush and sieve: crush the raw materials separately and pass through a 100-mesh sieve.

[0040] 4. Raw material compounding: Mix the crushed and sieved raw materials in a certain proportion, and ensure that all kinds of raw materials are mixed evenly. The ratio of various raw materials is: 15 parts of pepper, 5 parts of aniseed, 5 parts of tangerine peel, 13 parts of cinnamon, 5 parts of cumin, 13 parts of coriander seeds, 6 parts of cardamom, 8 parts of dried ginger, 8 parts of kaempferen, and 3 parts of algal ginger 4 parts of Amomum, 5 parts of Angelica dahurica, 10 parts of clove.

[0041] 5. Supercritical CO 2 Extraction extraction method: Weigh 200g of the above compounded raw materials and put them into the extraction kettle. Turn on the main switch, refrigeration switch and preheat s...

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PUM

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Abstract

The present invention relate to a kind of instant dregs-less 13 spices flavouring material product and its preparation method. It is characterized by that it uses traditional raw materials of Chinese prickly ash, star aniseed, kaempferia, galangal root, tangerine peel, cassia bark, fennel, amomum fruit, nutmeg, dried ginger, coriandrum sativum seed, dahurian angelica root and clove of original 13 spices flavouring material product as raw material and adopts the modern technical processes of organic solvent extraction, supercritical CO2 extraction and water vapour distillation extraction to prepare liquid emulsified flavouring product with 13 spices characteristics, or further adopts spray-drying process to prepare 13 spices powder type flavouring product.

Description

technical field [0001] A ready-to-use non-residue thirteen-spice seasoning product and its preparation method, with pepper, aniseed, kaempferen, ginger, tangerine peel, cinnamon, cumin, amomum, cardamom, dried ginger, coriander seeds, angelica dahurica, cloves as The main raw material is a liquid or powder condiment obtained by extracting the main taste components after scientific formula, emulsification treatment, and then spray drying or not, which belongs to the technical field of condiments. Background technique [0002] People take food as their heaven, and food takes taste first. The improvement of living standards in modern society, the acceleration of the pace of life, the mutual penetration of food cultures from various countries, and the change of people's eating habits have greatly promoted the development of the food industry, and at the same time put forward higher and higher requirements for edible condiments. In daily life, people urgently need a condiment wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 张连富郭媛
Owner TIANNING FLAVOR JIANGSU
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