Natural quality-keeping flavoring specially used for soy cheese

Abstract

The invention provides a natural quality-keeping flavoring specially used for soy cheese. The flavoring consists of the following ingredients in part by weight: 1 part of pricklyash peel, 2 parts of truestar anisetree, 4 parts of common fennel, 3 parts of kaempferia galamga, 0.5 part of cassia bark, 0.5 part of southernwood, 1 part of liquorice root, 1 part of clove, 1 part of amomun fruit, 1 part of round cardamom fruit, 3 parts of stem of noble dendrobium, 10 parts of dried ginger, 4 parts of aucklandia root, 2 parts of anomalous wormwood, 1 part of grassleaved sweetflag, 2 parts of aniseed, 1 part of cinnamon, 2 parts of tsaoko, 1 part of loach string, 1 part of achyranthes and cyathula root and 1 part of Chinese alangium leaf. The preparation method comprises the following steps of: screening the raw materials respectively to remove impurities, water-washing, drying, grinding and screening the raw materials to obtain below-100 meshes particles of raw materials respectively, and mixing the obtained particles in a ratio, and uniformly stirring and packing the mixture. The natural quality-keeping flavoring of the invention has the advantages that: natural flavorings are used, no chemical additive is added, the scent characteristics and the quality-keeping characteristics of each flavoring can be fully played due to a reasonable blending ratio of raw materials, the flavor is unique, the taste is good, the quality-keeping time of the flavoring is greatly prolonged, and the dietary health of people is guaranteed.

Description

technical field [0001] The invention relates to an edible spice, in particular to a special natural quality-preserving spice for fermented bean curd. Background technique [0002] Edible flavors are flavor substances added to improve the flavor of food, and have been used since ancient times. However, general edible spices only consider increasing the aroma of food without considering the storage quality of food, especially for fermented bean curd, there is no special quality-preserving spice made according to its characteristics. At present, the shelf life of ordinary fermented bean curd is generally 12 -18 months is too short a time. Patent No. ZL02139085.1 discloses the patented technology of "production process of fermented bean curd", and its soup is "prepared by sugar, salt, wine, water and food additives". The result is not only insufficient fragrance, short shelf life, but also contains people. Very taboo chemical additives. SUMMARY OF THE INVENTION [0003] The...

AI Technical Summary

Problems solved by technology

However, general food spices only consider increasing the fragrance of food without considering the storage and quality assurance of food. Especially for fermented bean curd, there is no special shelf life spice made according to its characteristics. The shelf life of common fermented bean curd is generally 12 days. -18 months, too short a time

Patent No. ZL02139085.1 discloses the patent technology of "production process of fermented bean curd". Its soup is "made from sugar, salt, wine, water and food additives". very taboo chemical additives