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A production process and seasoning technology, applied in the production process of Huoxiang seasoning, can solve the problems of low nutritional value of finished products, poor control of product cost, short storage time, etc., to improve production efficiency and raw material utilization The effect of high efficiency and reduced production cost
Inactive Publication Date: 2016-05-04
吕艳
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Problems solved by technology
In the current production process of seasoning, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short
Method used
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[0011] The preparation technology of the Huoxiang seasoning of the present embodiment may further comprise the steps:
[0012] (1) Huoxiang is ultra-finely pulverized, and extracted with 11 times the amount of food-grade ethanol for 3 hours, that is, 5ml of ethanol is used for each 1g of Huoxiang, and the filtered residue is extracted with 3 times the amount of ethanol for 1 hour, filtered and combined for 3 extractions solution, concentrated at 45°C by rotary evaporation under reduced pressure to paste, and stored at 3°C to obtain Huoxiang alcohol extract;
[0013] (2) Add 30g of soy sauce, 35g of salt, 25g of sugar, 90g of garlic juice, and 150ml of water into another container, and heat them with a slow fire to dissolve them all;
[0014] (3) Add cooking wine 50 into the container in step 2, heat and mix well, then add 3.0g of emulsifier, the mass ratio of monoglycoside ester to Tween 80 in the emulsifier is 0.8, and add 10.0g of thickener, The mass ratio of dextrin to g...
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Abstract
The present invention discloses an agastache rugosa seasoning production process, wherein a pharmaceutical and edible plant agastache rugosa in the Changbai Mountain area is adopted as a raw material, and extraction, mixing, emulsifying and other processes are performed to produce the composite seasoning for fish stewing. According to the present invention, the seasoning is a crystal-like, delicate and uniform paste, has characteristics of a certain fluidity, light taste, moderate salty taste, thick taste increasing, unique agastache rugosa fragrance, no fishy odor and no other bad odor, retains the aroma odor produced through the old cooking way, and has effects of nutrition and health, summer heat dispelling, dampness removing, stomach regulating, vomiting stopping, gastric secretion promoting, appetite increasing, digestion promoting and a certain gastrospasm and enterospasm improving effect; and with the process, the new approach is provided for rational and scientific development and utilization of the Northeast agastache rugosa resources, the new method is provided for fish cooking, and the good nutritional health value is provided.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of Huoxiang seasoning. Background technique [0002] Huoxiang is a kind of food, and its tender stems and leaves are the best game products. It can be served cold, stir-fried, fried, or porridge. Huoxiang can also be used as cooking seasoning or material. Because it has the effect of invigorating the spleen and replenishing qi, it is a cooking material that is both food and medicine, so some relatively rare dishes and folk snacks use its rich taste to increase nutritional value. In the current production process of seasoning, the finished product has low nutritional value, cannot control the product cost well, and has a short storage time. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a production process of Hu...
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