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Preparation method of sauce-stewed water-soluble liquid spice

A water-soluble liquid and spice technology, applied in the field of food processing, can solve the problems of unfavorable large-scale use of food processing industry, low utilization rate of active ingredients of raw materials, difficult long-term storage, etc., and achieve strong flavor, long shelf life and high concentration Effect

Inactive Publication Date: 2015-06-03
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Spices used in traditional stewed food are generally used directly as raw materials or after simple grinding. The utilization rate of active ingredients of raw materials is low, and it is not easy to store for a long time, and does not take advantage of the large-scale use of the food processing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A water-soluble liquid spice with soy sauce flavor and a preparation method thereof, comprising the following steps:

[0017] First, take 15g star anise, 5g prickly ash, 11g cumin, 5g clove, 8g nutmeg, 2g bay leaf, 6g grass fruit, 7g three Nye, 5g white cardamom, 6g licorice, 9g dried ginger, 3g ginger, Jen 3g, Angelica dahurica 5, Cauliflower 1g, Cinnamon bark 5g, Tangerine peel 3g, White pepper 1g. After weighing and preparing various spice raw materials in proportion, add 20 g of protective agent sucrose fatty acid ester, and then use a high-speed pulverizer to crush it into a 30-mesh coarse powder.

[0018] The mixed spice powder is fed into a steam still for distillation. The conditions of steam distillation are: the steam output pressure is 0.1 MPa, and the distillation time is 5 hours. Oil-water separation was carried out after distillation to obtain 3 g of mixed distilled essential oils.

[0019] The distilled mixed spices were transferred to the extraction ta...

Embodiment 2

[0021] A water-soluble liquid spice with soy sauce flavor and a preparation method thereof, comprising the following steps:

[0022] First, take the compound spice raw materials: 100g star anise, 20g pepper, 120g cumin, 10g clove, 80g nutmeg, 10g bay leaf, 40g grass fruit, 50g three Nye, 20g white cardamom, 30g licorice, 90g dried ginger, 30g ginger, Amomum 20g, Angelica dahurica 90g, Cauliflower 20g, Cinnamon 150g, Tangerine peel 90g, White pepper 30g. After weighing and preparing various spice raw materials in proportion, 100 g of protective agent sucrose fatty acid ester is added, and then crushed into a 30-mesh coarse powder with a high-speed pulverizer.

[0023] The mixed spice powder is fed into a steam still for distillation, and the conditions of steam distillation are as follows: the steam output pressure is 0.3 MPa, and the distillation time is 2 hours. Oil-water separation was carried out after distillation to obtain 40 g of mixed distilled essential oil.

[0024]...

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PUM

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Abstract

The invention relates to a preparation method of sauce-stewed water-soluble liquid spice. The method comprises the following steps: firstly, mixing the following raw materials of the spice in parts by weight: anise, pepper, fennel, clove, nutmeg, bay leaves, tsaoko amomum fruit, resurrection lily rhizome, amomum cardamomum, licorice root, dried ginger, galangal, fructus amomi, dahurian angelica root, katsumadai seed, cassia, dried tangerine or orange peel and white pepper; proportionally weighing the raw materials, adding a protective agent, and crushing the mixture of the raw materials and the protective agent into 30-mesh coarse powder by using a high-speed crusher; distilling the coarse powder through a water steam distillation still, and performing oil water separation after distillation to obtain mixed distillation essential oil; transferring the mixed spice after distillation to an extraction tank, continuously carrying out solvent extraction, and filtering an extracting solution and concentrating to obtain a mixed spice extract; adding the mixed distillation essential oil to the mixed spice extract, and performing uniform grinding through a colloid mill to obtain the sauce-stewed water-soluble liquid spice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of a water-soluble liquid spice with soy sauce flavor. Background technique [0002] Sauce stewed food has a long history. It is a traditional catering food in my country, a part of the Chinese food cultural heritage, and the crystallization of thousands of years of food processing experience. At present, the main products of soy sauce stewed food are livestock meat, poultry meat, eggs, aquatic products, soybean products, etc., and plant tubers are also constantly being developed and promoted. Meat such as salted duck, grilled chicken, sauced beef, sauced donkey meat, sauced pork knuckle, etc., also includes hoofs, wings, claws, etc. of animals that are used in large quantities. Among eggs, chicken eggs, duck eggs, quail eggs, etc. are widely used. Among plants, such as tubers, lotus root, potatoes, yams, soy products such as shredded tofu, dried tofu...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/221A23L27/26A23L27/10
Inventor 孟庆君
Owner TIANJIN CHUNFA BIO TECH GRP
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