Red rice condiment and production method thereof

A technology of melody and seasoning, which is applied in the field of red yeast rice seasoning and its production. It can solve the problems of food loss of fragrance, light taste of seasoning, and heavy taste of seasoning, etc., and achieve the effect of strong seasoning function, fresh fragrance and strong fragrance

Inactive Publication Date: 2013-08-21
安徽山园食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The food culture of the Chinese nation has a long history. Chinese food has always paid attention to color, aroma and taste, and the aroma and taste mostly depend on condiments. However, most of the existing condiments have single ingredients. Choosing different seasonings, due to the limited number of selected seasonings, and it is difficult to grasp the proportioning relationship between different ingredients and seasonings, often leads to the taste of seasonings being heavy, and the food loses its original fragrance, ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: Monascus seasoning, the parts by weight (g) of its raw materials are: monosodium glutamate 18, rush 5.0, rehmannia glutinosa 2.0, edible salt 10, dried ginger 1.0, boletus 0.8, lily 0.3, vegetable oil 20, lavender 1.0, kudzu root 0.8, fat sea 0.2, red yeast rice 2.5, orange red 1.0, eagle tea 5.0, tangerine peel 3.5, fennel 0.7, red bean 0.4, coix seed 0.1, perilla seed 0.7, five-spice powder 1.5, hawthorn core 0.2 and atractylodes 0.8.

[0014] The production method of red yeast rice seasoning comprises the following steps:

[0015] (1) Select boletus, lily, lavender, kudzu root, fat sea, red yeast rice, orange red, tangerine peel, coriander, red bean, coix seed, perilla seed and atractylodes, remove impurities, and wash them separately Drain off the excess water, then mix all components evenly, soak in vinegar for 5-8 hours, remove, put in a pot, add an appropriate amount of water, fry for 25-35 minutes, take out and dry;

[0016] (2) Mix and pulverize ...

Embodiment 2

[0017] Embodiment 2: Monascus seasoning, the parts by weight (g) of its raw materials are: monosodium glutamate 20, rush 6.0, rehmannia glutinosa 2.5, edible salt 11, dried ginger 1.2, boletus 1.0, lily 0.4, vegetable oil 22, lavender 1.5, kudzu root 0.9, fat sea 0.3, red yeast rice 3.0, orange red 1.1, eagle tea 6.0, tangerine peel 4.0, fennel 0.8, red bean 0.5, coix seed 0.2, perilla seed 0.8, five-spice powder 2.0, hawthorn core 0.3 and atractylodes 1.0.

[0018] The production method is as in Example 1.

Embodiment 3

[0019] Embodiment 3: Monascus seasoning, the parts by weight (g) of its raw materials are: monosodium glutamate 22, rushes 7.0, rehmannia glutinosa 3.0, edible salt 12, dried ginger 1.5, boletus 1.2, lily 0.5, vegetable oil 25, lavender 2.0, kudzu root 1.0, fat sea 0.4, red yeast rice 3.5, orange red 1.2, eagle tea 7.0, tangerine peel 4.5, fennel 0.9, red bean 0.6, coix seed 0.3, perilla seed 0.9, five-spice powder 2.5, hawthorn core 0.4 and atractylodes 1.2.

[0020] The production method is as in Example 1.

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PUM

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Abstract

The invention discloses a red rice condiment and a production method of the red rice condiment. The red rice condiment is composed of the following raw materials: monosodium glutamate, junci medulla, rehmannia leaf, edible salt, dried ginger, bolete, lily, vegetable oil, lavender, root of kudzu vine, scaphium scaphigerum, red rice, orange, Hawk tea, dried tangerine or orange peel, Chinese mosla herb, phaseolus calcaratus, semen coicis, perila seeds, five spice powder, Chinese hawthorn seed and rhizoma atractylodis. The condiment is delicious in flavor and simple in process, is prepared by selecting multiple natural raw materials through scientific compatibility, is aromatic in flavor, rich in nutrition, good in mouthfeel and powerful in flavoring function, effectively removes the fishy smell and odor of meat, fish, seafood and other food materials, increases the fresh fragrance and is a healthy, safe and delicious condiment.

Description

technical field [0001] The invention relates to a seasoning and a production method thereof, in particular to a red yeast rice seasoning and a production method thereof. Background technique [0002] The food culture of the Chinese nation has a long history. Chinese food has always paid attention to color, aroma and taste, and the aroma and taste mostly depend on condiments. However, most of the existing condiments have single ingredients. Choosing different seasonings, due to the limited number of selected seasonings, and it is difficult to grasp the proportioning relationship between different ingredients and seasonings, often leads to the taste of seasonings being heavy, and the food loses its original fragrance, making people eat more. tasteless. [0003] Seasoning is a necessary food additive in cooking and preparing food. With the improvement of living standards, people pay more attention to the nutritional content of seasoning in addition to the seasoning taste of se...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 黄来发
Owner 安徽山园食品股份有限公司
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