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A technology of edible spices and raw materials, applied in the fields of application, food preparation, food science, etc., can solve the problems of complex formula components, etc., and achieve the effect of good taste, strong fragrance and strong seasoning function
Inactive Publication Date: 2013-07-24
防城港市防城区那梭香料厂
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Abstract
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Problems solved by technology
The preparation method of this kind of spice called "Shibaoxiang" has a variety of materials, which can highlight the original taste of the raw materials and remove the peculiar smell of the food itself, but its formula components are too complicated
Method used
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Examples
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Effect test
Embodiment 1
[0015] Weigh 100 kg of cinnamon, 60 kg of star anise, 20 kg of lemon leaves, 20 kg of grass fruit, 20 kg of tamarind, 30 kg of dried ginger, 10 kg of wasabi, 30 kg of pepper, and 10 kg of licorice, wash and place at 50 °C Baked under the same conditions for 1 hour, crushed to 100 mesh, mixed evenly, sterilized, bagged, and ready to be obtained.
Embodiment 2
[0017] Weigh 150 kg of cinnamon, 80 kg of star anise, 30 kg of lemon leaves, 30 kg of grass fruit, 40 kg of tamarind, 40 kg of dried ginger, 20 kg of wasabi, 40 kg of pepper, and 20 kg of licorice, wash and place at 60°C Baked under the same conditions for 1 hour, crushed to 120 mesh, mixed evenly, sterilized, bagged, and ready to be obtained.
Embodiment 3
[0019] Weigh 130 kg of cinnamon, 70 kg of star anise, 25 kg of lemon leaves, 25 kg of grass fruit, 30 kg of tamarind, 35 kg of dried ginger, 15 kg of wasabi, 35 kg of pepper, and 15 kg of licorice, wash and place at 55 °C Baked under the same conditions for 1 hour, crushed to 100 mesh, mixed evenly, sterilized, bagged, and ready to be obtained.
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Abstract
The invention discloses a compound edible flavor. The compound edible flavor is prepared from the following raw materials in parts by weight: 100-150 parts of cortex cinnamomi, 60-80 parts of anise, 20-30 parts of lemon leaves, 20-30 parts of tsaoko amomum fruit, 20-40 parts of tamarindus, 30-40 parts of rhizoma zingiberis, 10-20 parts of horseradish, 30-40 parts of pepper and 10-20 parts of liquorice. The compound edible flavor disclosed by the invention is scientifically proportioned by collocating the cortex cinnamomi and the anise which are taken as main ingredients with a plurality of other natural plant raw materials, is strong in flavor and has strong seasoning and aroma enhancement functions; when food materials are cooked, the compound edible flavor can withstand the high temperature and can effectively remove smelling of fish or mutton and peculiar smell of the various food materials and increase delicate flavors of the various food materials; and furthermore, the compound edible flavor is long in quality guarantee period, is free of any chemical additive, can be safely and trustingly used for cooling the various food materials and is scientific, healthy and delicious.
Description
(1) Technical field: [0001] The invention belongs to the technical field of food, in particular to a compound food spice. (2) Background technology: [0002] Edible flavorings, referred to as edible flavorings, are flavoring substances added in cooking and preparing food to improve the flavor of food. As an essential food additive, traditional edible spices have many single ingredients. When using them, different seasonings must be selected according to the different ingredients to be processed, which is cumbersome to operate. In order to solve this problem, a variety of compound edible spices have appeared on the market. For example, the publication number is CN1079117, and the Chinese invention patent named "A Method for Spice Preparation" discloses a compound method for edible spices. The characteristic is to take raw materials such as anise, cumin, tangerine peel, cinnamon, pepper, dried ginger, and angelica dahurica, kaempferen, clove, cardamom, pepper, galangal, hawth...
Claims
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Application Information
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