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Plant spice and preparation method and application thereof

A spice and plant technology, applied in the field of edible seasoning, can solve the problems of increasing the probability of cancer, increasing the burden on the liver, and damaging liver function, and achieves the effects of high product quality, extensive and rich raw material sources, and a long aftertaste.

Inactive Publication Date: 2017-05-17
李舒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemically synthesized seasonings have dozens of chemical components; in the production and processing process, various additives such as pigments, flavors, saccharin, bleaching agents, and leavening agents are added, many of which contain Elements that damage the health of the body, such as people's long-term consumption of foods containing pigments, flavors, saccharin, bleaching agents, leavening agents, etc., will naturally increase the burden on the liver and cause liver function damage; and long-term consumption of foods containing additives will undoubtedly cause increase the chance of cancer
Therefore, people have higher and higher requirements for food safety, quality, taste and the selection of raw materials. The research and development personnel have changed from the traditional method of using inorganic ingredients as raw materials to make seasonings, and turned to the use of pure natural plant-based organic ingredients as raw materials. However, none of the existing pure natural plant-based seasonings can meet the high-quality requirements of consumers for color, aroma and taste.

Method used

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  • Plant spice and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The proportion of components is calculated in parts by weight. The total weight of this embodiment is 460 parts. The preparation steps of the batch are as follows:

[0045] (A) The mass percentages of raw materials used in ingredients A and B of the present invention are: durian 20%, pepper 22%, garlic 19%, ginger 16%, fermented bean curd 12%, and soybean powder 11%; base oil and ingredients A and ingredients The mass percentage of raw materials used in B is 1.3:1.

[0046] Ⅰ) Preparation of Seasoning A and Seasoning B

[0047] (1) Take 83.2 parts of base oil, 40 parts of durian, and 24 parts of fermented bean curd to make ingredient A;

[0048] ① Put the base material oil into the cauldron;

[0049] ② Heating in a cold pot, the initial heating temperature is 30°C, and gradually heated to 60°C;

[0050] ③ During the heating process, add raw materials and mix at the same time;

[0051] ④Continue heating and stirring. When the raw materials in the pot are heated to bo...

Embodiment 2

[0082] The component distribution ratio is calculated in parts by weight. The total weight part of this embodiment is 179.40 parts. The preparation operation steps of the batch are as follows:

[0083] (B) The mass percentages of raw materials used in ingredients A and B of the present invention are: 31% of durian, 11% of pepper, 12% of garlic, 10% of ginger, and 5% of fermented bean curd; The percentage is 1.6:1.

[0084] Ⅰ) Preparation of Seasoning A and Seasoning B

[0085] (3) Take 57.60 parts of base oil, 31.00 parts of durian, and 5.00 parts of fermented bean curd to make ingredient A;

[0086] ① Put the base material oil into the cauldron;

[0087] ② Heating in a cold pot, the initial heating temperature is 30°C, and gradually heated to 60°C;

[0088] ③ During the heating process, add raw materials and mix at the same time;

[0089] ④Continue heating and stirring. When the raw materials in the pot are heated to boiling state, it will enter the boiling period;

[00...

Embodiment 3

[0120] The proportion of components is calculated in parts by weight. The total weight of this embodiment is 161.70 parts. The preparation steps of the batch are as follows:

[0121] (C) The mass percentage of raw materials used in ingredient A of the present invention is: 25% of durian and 8% of fermented bean curd; the mass percentage of base oil and raw materials used in ingredient A is 1.45:1.

[0122] Ⅱ) Production of Seasoning A

[0123] (5) Take 95.70 parts of base oil, 50.00 parts of durian, and 16.00 parts of fermented bean curd to make ingredient A;

[0124] ① Put the base material oil into the cauldron;

[0125] ② Heating in a cold pot, the initial heating temperature is 30°C, and gradually heated to 60°C;

[0126] ③ During the heating process, add raw materials and mix at the same time;

[0127] ④Continue heating and stirring. When the raw materials in the pot are heated to boiling state, it will enter the boiling period;

[0128] ⑤The control temperature of gr...

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Abstract

The invention discloses plant spice, a preparation method and application thereof. The invention adopts the technical scheme that two formulae A and B are set, and the following non-poisonous and harmless green organic natural classic edible materials are adopted as raw materials: base stock oil, durian, pepper, garlic, ginger, fermented bean curd and bean flour; flavorings A and B are prepared by processes of mixing, stirring and boiling; dried tofu, chicken wings, fish blocks, salted black beans or radish strips are adopted as raw materials and are pretreated, cut, shaped, dewatered and conditioned, and simultaneously equal amounts of flavoring A and flavoring B or an unequal amount of flavoring A or an unequal amount of flavoring B or complex flavorings are added to prepare the product of natural edible materials by mixing and stirring. The plant spice overcomes the defects of the existing edible flavorings which adopt additives and inorganic edible materials having big influences on human health as raw materials, and overcomes the defects of single product function, no nutrition, no popularization prospect and the like; and plant spice is suitable for flavoring foods, cooking in daily life at home or in a group and especially preparing various flavors of snack foods.

Description

technical field [0001] The invention relates to an edible seasoning, in particular to a plant spice, a preparation method and application thereof. Background technique [0002] Existing edible seasonings mainly improve food quality, increase food mouthfeel and nutritional labeling, and they have chemical synthesis and natural preparation multiple types respectively. Chemically synthesized seasonings have dozens of chemical components; in the process of production and processing, various additives such as pigments, flavors, saccharin, bleaching agents, and leavening agents are added, many of which contain Elements that damage the health of the body, such as people's long-term consumption of foods containing pigments, flavors, saccharin, bleaching agents, leavening agents, etc., will naturally increase the burden on the liver and cause damage to liver function; while eating foods containing additives for a long time will undoubtedly cause Increased risk of cancer. Therefore,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L13/50A23L13/40A23L17/10A23L19/00A23C20/02A23L11/00A23L11/45A23L11/50
CPCA23C20/025
Inventor 李舒傅海华
Owner 李舒