Edible spices and making method thereof

A technology for edible spices and raw materials, applied in the field of edible spices and their production and processing, can solve problems such as being unfavorable to health and toxic raw materials, and achieve the effects of promoting appetite, long shelf life and strong aroma

Inactive Publication Date: 2016-06-01
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some raw materials are poisonous, and long-

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An edible spice, made from the following raw materials in parts by weight: 5 parts star anise, 5 parts ginger, 5 parts cinnamon, 3 parts amomum, 3 parts lingcao, 3 parts Gansong, 3 parts white cardamom, 2 parts mushroom 1 part, 2 parts of tangerine peel, 1 part of clove.

[0027] The preparation method of the above-mentioned edible spices is as follows: according to the above-mentioned formula, respectively weigh star anise, sand ginger, cassia bark, amomum seed, lingcao, sweet cypress, white cardamom, shiitake mushroom, tangerine peel and clove. The above raw materials are washed, dried at 50-60°C until the water content is 5%, pulverized to 100 mesh, mixed evenly, sterilized, and packed into bags.

Embodiment 2

[0029] An edible spice, made from the following raw materials in parts by weight: 10 parts of star anise, 10 parts of ginger, 10 parts of cinnamon, 6 parts of amomum, 6 parts of lingcao, 6 parts of sweet potato, 5 parts of white cardamom, and 3 parts of shiitake mushroom 3 parts of tangerine peel, 2 parts of clove.

[0030] The preparation method of the above-mentioned edible spices is as follows: according to the above-mentioned formula, respectively weigh star anise, sand ginger, cassia bark, amomum seed, lingcao, sweet cypress, white cardamom, shiitake mushroom, tangerine peel and clove. The raw materials are washed, dried at 50-60°C until the moisture content is 3%, crushed to 120 mesh, mixed evenly, sterilized, and packed into bags.

Embodiment 3

[0032] An edible spice, made from the following raw materials in parts by weight: 6 parts of star anise, 6 parts of ginger, 8 parts of cinnamon, 5 parts of amomum, 4 parts of lingcao, 5 parts of cypress, 4 parts of white cardamom, and 3 parts of shiitake mushroom 2 parts, 2 parts tangerine peel, 2 parts cloves.

[0033] The preparation method of the above-mentioned edible spices is as follows: according to the above-mentioned formula, respectively weigh star anise, sand ginger, cassia bark, amomum seed, lingcao, sweet cypress, white cardamom, shiitake mushroom, tangerine peel and clove. The raw materials are washed, dried at 50-60°C until the water content is 4%, pulverized to 100 mesh, mixed evenly, sterilized, and packed into bags.

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PUM

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Abstract

The invention discloses edible spices and a making method thereof, and belongs to the field of food processing. The edible spices disclosed by the invention are made from the following raw materials in parts by weight: 5-10 parts of star aniseeds, 5-10 parts of sand ginger, 5-10 parts of cinnamon bark, 3-6 parts of villous amomum fruits, 3-6 parts of lysimachia foenum-graecum hance, 3-6 parts of nardostachyos roots and rhizomes, 3-5 parts of amomum cardamomum, 2-3 parts of shiitake mushrooms, 2-3 parts of dried orange peel and 1-2 parts of cloves. The edible spices disclosed by the invention are rich in fragrance, good in mouth feel and powerful in seasoning functions; when the edible spices are used, the edible spices can tolerate high-temperature cooking, can effectively remove fishy and mutton smell and peculiar smell of various food materials, and can improve the palatable smell; besides, the edible spices are long in quality guarantee period and free from chemical additives, so that the edible spices can be used for cooking various food materials safely and trustingly, and are scientific, healthy and delicious composite edible spices.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an edible spice and a production and processing method thereof. Background technique [0002] Edible spices are aroma substances added in cooking and preparing food to improve the flavor of food. They may have a strong fragrance, or a pungent smell, or can increase appetite, or can promote laxatives, and are widely welcomed by the public. Food flavors can be divided into natural and artificial flavors according to different sources. At present, there are 534 kinds of edible spices allowed in our country, including 137 kinds of natural spices and 397 kinds of synthetic spices; 157 kinds of spices are temporarily allowed to be used. [0003] Most of the synthetic spices come from petrochemical products and coal tar and other raw materials, and are divided into esters, acids, alcohols, phenols, ketones, ethers, lipids, etc. Some raw materials are poisonous, and long-term...

Claims

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Application Information

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IPC IPC(8): A23L1/221
Inventor 徐姣
Owner GUANGXI UNIV
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