Spice composition for caraway and preparation method of spice composition

A technology of composition and spices, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of affecting the taste, unstable quality, short storage time, etc., and achieve the effect of promoting human health, scientific and reasonable formula, and simple production method

Inactive Publication Date: 2015-06-24
陈荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, coriander has been made according to the oral method without strict formula, and the quality is unstable. Especially coriander has strict requirements on the spices in it. The composition and dosage of spices have very strict requirements, otherwise the pickling of coriander will fail, not only It cannot maintain its unique fragrance, which affects the taste, and it is easy to change the taste, and the storage time is short, only about 6 months
The common spice of the above-mentioned commercially available five-spice powder can no longer meet the requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The spice composition for parsley contains the following substances and parts by weight: Amomum 18, Turmeric 1, Scutellaria baicalensis 1, Radix isatidis 3, Kaempferum 4, Mint 3, Pepper 3, Citron 3, Licorice 4, Clove 10, Salt 5, Monosodium glutamate 3.

[0027] The preparation method comprises the following steps:

[0028] (1) Grinding the above-mentioned substances except salt and monosodium glutamate into powder, passing through a 60-mesh sieve to obtain spice powder,

[0029] (2) Mix and stir the spice powder, salt and monosodium glutamate evenly to obtain a spice composition.

Embodiment 2

[0031] The spice composition used for coriander contains the following substances and parts by weight: amomum 22, turmeric 5, scutellaria baicalensis 3, isatidis 7, kaempferen 8, mint 5, pepper-6, citron 7, licorice 9, cloves 15, salt 9, MSG7.

[0032] The preparation method comprises the following steps:

[0033] (1) Grinding the above-mentioned substances except salt and monosodium glutamate into powder, passing through an 80-mesh sieve to obtain spice powder,

[0034] (2) Mix and stir the spice powder, salt and monosodium glutamate evenly to obtain a spice composition.

Embodiment 3

[0036] The spice composition used for coriander contains the following substances and parts by weight: Amomum 20, turmeric 3, scutellaria baicalensis 2, isatidis 5, kaempferum 6, mint 4, pepper 5, citron 5, licorice 7, cloves 13, salt 7, monosodium glutamate 5.

[0037] The preparation method comprises the following steps:

[0038] (1) Grinding the above-mentioned substances except salt and monosodium glutamate into powder, passing through a 70-mesh sieve to obtain spice powder,

[0039] (2) Mix and stir the spice powder, salt and monosodium glutamate evenly to obtain a spice composition.

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PUM

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Abstract

The invention discloses spice composition for caraway and a preparation method of spice composition. The spice composition comprises, by weight, 18-22 parts of fructus amomi, 1-5 parts of turmeric, 1-3 parts of scutellaria baicalensis, 3-7 parts of isatis roots, 4-8 parts of rhizome kaempferiae, 3-5 parts of mint, 3-6 parts of black pepper, 3-7 parts of fructus citri, 4-9 parts of liquorice, 10-15 parts of clove, 5-9 parts of salt and 3-7 parts of aginomoto. Compared with the prior art, the spice composition is free of preservative and pigment, the produced caraway is strong in fragrance and pure in taste and is not easy to sour and shelf life is long and up to more than 27 months.

Description

technical field [0001] The invention relates to a spice composition, especially a spice composition for making coriander and a preparation method thereof. Background technique [0002] Anhui Wuhu Fanchang parsley, as a local traditional pickled side dish, is rich in vitamin C, vitamin B, and a variety of amino acids. Condiments such as salt, spices, chili powder, sesame, sesame oil, rapeseed oil, monosodium glutamate, etc. Currently, the spices used in coriander are commercially available five-spice powder. , cumin seeds. For a long time, coriander has been made according to the oral method, there is no strict formula, and the quality is unstable. Especially coriander has strict requirements on the spices in it. The composition and dosage of spices have very strict requirements, otherwise the pickling of coriander will fail, not only It cannot maintain its unique fragrance, which affects the taste, and it is easy to change the taste, and the storage time is short, only abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/218A23L1/29A23L27/14A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 不公告发明人
Owner 陈荣
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