Natural plant spice with antibacterial effect and preparation method thereof

A technology of natural plants and antibacterial effects, applied in the field of edible flavors, can solve the problems of time-consuming and labor-intensive production, unsuitable for long-term storage, and unsafe hygiene, etc., and achieve the effect of simple process

Inactive Publication Date: 2008-03-26
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the improvement of people's living standards, meat products have become one of the dishes that everyone likes, but their production is time-consuming and laborious, and they are not suitable for long-term preservation; in order to increase the fragrance of food, some spices need to be added when processing meat products , but many spices contain too many chemical additives, and hygiene cannot be guaranteed; if it can be improved from the spice itself, it becomes a necessity to prepare a spice that does not contain any chemical additives and has antibacterial effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Embodiment: a kind of natural plant spices with antibacterial effect is characterized in that it comprises fresh garlic, fresh little garlic, onion, shallot, purslane, tangerine peel, pepper, coriander seed, mustard seed, cinnamon, angelica dahurica, dried Ginger, licorice, turmeric, kaempferen, fennel, ageratum, clove, woody, perilla, cardamom, hawthorn, pepper, amomum, grass fruit, the weight percentages are fresh garlic 15%, fresh garlic 5%, onion 12%, chives 8%, horse teeth 2%, tangerine peel 3%, pepper 2%, coriander seeds 3%, mustard seeds 8%, cinnamon 2%, angelica 2%, dried ginger 3%, licorice 2%, Turmeric 8%, Kaempfer 2%, Fennel 8%, Patchouli 1%, Clove 4%, Woody 2%, Perilla 1%, Cardamom 2%, Hawthorn 1%, Zanthoxylum bungeanum 1.5%, Amomum 1%, Cao Guo 1.5%.

[0017] A kind of preparation method of plant antibacterial fragrance is characterized in that it comprises the following steps:

[0018] ①Select fresh garlic, fresh small garlic, onion, shallot, and horse te...

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PUM

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Abstract

The present invention relates to a natural plant spice mixture with antibacterial function. It is characterized by that its raw material composition includes 25 ingredients of fresh garlic, fresh small garlic, onion, chives, pulstane, tangerine peel, pepper, coriander seed, leaf mustard seed, cinnamon bark, tsaoko fruit, dahurian angelica root, dried ginger, licorice, clove, crataegus fruit and others. Its preparation method includes the following steps; pulverizing, drying, sieving, impregnating with alcohol, preparing acid liquor, mixing, sterilizing and packaging.

Description

(1) Technical field: [0001] The invention relates to an edible spice, in particular to a natural plant spice with antibacterial effect and a preparation method thereof. (two) background technology: [0002] At present, with the improvement of people's living standards, meat products have become one of the dishes that everyone likes, but their production is time-consuming and laborious, and they are not suitable for long-term preservation; in order to increase the fragrance of food, some spices need to be added when processing meat products , but many spices contain too many chemical additives, and the hygiene cannot be guaranteed; if the spices themselves can be improved, it is necessary to prepare a spice that does not contain any chemical additives and has antibacterial effects. (3) Contents of the invention: [0003] The object of the present invention is to provide a natural plant spice with antibacterial effect and a preparation method thereof, which can overcome the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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