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Chinese herbal medicine flavor instant seasoning and preparation method thereof

A Chinese herbal medicine and lo-mei technology, which is applied in the field of Chinese herbal lo-mei instant food seasoning and its preparation, can solve the problems of low content and poor stability, and achieve the effects of transparent color, easy storage, convenient use and portability

Inactive Publication Date: 2016-02-24
MAANSHAN JUNJUN FOOD TECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The flavor substances of food generally have a wide variety, very small content, and poor stability.

Method used

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Effect test

Embodiment 1

[0019] A Chinese herbal medicine lo-mei instant food seasoning, characterized in that it is made of the following raw materials in parts by weight (g): fresh fish maw 50, tapioca starch 150, α-amylase 1, glucoamylase 5, baking soda 6, saturated lime water 145 , 10~15% citric acid 100, schisandra 12, palm peel 30, white sugar 12, salt 45, Poria cocos 32, cinnamon 60, ginseng 23, wolfberry 17, banana leaf 7, pineapple juice 22 and appropriate amount of water;

[0020] A preparation method of Chinese herbal medicine lo-mei instant seasoning, characterized in that it comprises the following steps:

[0021] (1) Put the fresh fish maw in saturated lime water, soak for 45~50 hours, remove the limed fish maw and soak it in citric acid for 2~3 times for 20 minutes each time, and finally rinse the excess citric acid on the surface with clean water;

[0022] (2) Put the swim bladder obtained in (1) into a pressure cooker and submerge it in water, cook for 30-40 minutes while stirring slo...

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PUM

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Abstract

The present invention discloses a Chinese herbal medicine flavor instant seasoning and a preparation method thereof, the Chinese herbal medicine flavor instant seasoning is prepared from the following raw ingredients by weight: fresh fish maw, tapioca starch, alpha-amylase, glucoamylase, baking soda, saturated lime water, 10 to 15% citric acid, schisandra, palm skin, white granulated sugar, edible salt, poria, Chinese cinnamon, ginseng, wolfberry, japanese banana leaf, pineapple juice and the proper amount of water; the seasoning has a unique fragrance taste, oil lubricant bright overall appearance and transparent color, is uniform in degree of saltiness, suitable for using as a seasoning for all kinds of cooked food products, easy to store and easy to use and carry, by adding of a uniquely configured herbal formula, the medicinal value of the seasoning is improved, the seasoning is a healthy seasoning, the original nutrients are not destroyed, and health care can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a Chinese herbal medicine lo-mei instant food seasoning and a preparation method thereof. Background technique [0002] The flavor of food is one of the most important typical characteristics of food, and it is a common concern of food producers and operators and consumers. Flavor determines people's acceptability of food, can reflect the quality of food, and can rely on different aroma profiles Classify and identify food. Nowadays, the flavor of food is generally understood as the combination of taste and smell of food. Food flavor substances are usually divided into two categories: non-volatile flavor substances and volatile flavor substances. Non-volatile flavor substances determine the characteristic taste of food, and most of the non-volatile flavor substances are also the premise of volatile flavor substances. [0003] The flavor substances of food generally have...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L33/105
CPCA23V2002/00
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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