Natural spice flavoring

Abstract

The invention discloses a natural aromatic flavouring, comprising the following raw material by proportioning by weight: 450-550 parts of aniseed, 550-650 parts of common fennel, 200-300 parts of clove, 400-500 parts of dried orange peel, 500-600 parts of cinnamon, 250-350 parts of fructus tsaoko, 350-450 parts of pepper, 350-450 parts of black pepper, 400-500 parts of spiceleaf, 300-400 parts of sand ginger, 350-450 parts of costus root, 300-400 parts of liquorice, 400-500 parts of perilla, 200-300 parts of galangal and 350-450 parts of citronella. The aromatic flavouring is produced by washing, insolating, roasting and grinding the raw material. The natural aromatic flavouring can preserve the active ingredients in all plant perfume, and has unique flavour, long shelf life and good effects for removing fishy smell and greasy; in addition, no dryness-heat is caused so that excessive internal heat is not caused even a large amount of the natural aromatic flavouring is eaten, therefore being applicable to cooking various food.

Description

Technical field: [0001] The invention relates to a condiment, in particular to a natural condiment made from pure natural plants. Background technique: [0002] The traditional herbal spice seasonings basically select the herbal spices used as raw materials first, and then process various spices into powder after high-temperature roasting and frying, and make them according to a certain ratio. For example, the publication number is CN1079117, and the invention patent named "A Spice Preparation Method" discloses a compound edible spice preparation method, which is characterized in that anise, cumin, tangerine peel, cinnamon, pepper, and dried ginger are taken according to the ratio. , as well as raw materials such as Angelica dahurica, kaempferen, clove, cardamom, pepper, galangal, hawthorn, black plum, etc., sifted to remove impurities, then washed with water, dried, baked, crushed and sieved, and mixed with 30-100 mesh raw material particles In 1 or 2 gram sachets. Anothe...

AI Technical Summary

Problems solved by technology

The above publication number is the invention patent of CN1079117, its baking temperature is 90-100°C, and the plant spices are baked in the above temperature range, and the active ingredients of the spices contained in it will be destroyed to a certain extent, which will affect the quality and taste of spices and condiments. There is a certain influence; and because the baking temperature is higher, the finished product is relatively dry and hot

And the invention patent of publication number is CN1280787, and its production process is complicated, and the raw material of selection is more, and wherein aniseed fennel accounts for 20~25%, cumin accounts for 10~15%, Chinese prickly ash accounts for 20~25%, is the whole formula. The main materials used in spices and seasonings make the taste of these three heavy, and the product fragrance is monotonous, which is difficult to meet the taste needs of some people.