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Compound spice seasoning as well as preparation method and application thereof

A seasoning and spice technology, which is applied in the field of compound spice seasoning and its preparation, can solve the problems of mutton and mutton soup, such as mutton taste and poor taste, achieve good taste and sensory evaluation, help daily consumption and improve digestion. Effect

Inactive Publication Date: 2018-03-06
济南启源信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is to provide a kind of compound spicy seasoning for mutton and / or mutton soup, to solve the problem of mutton and mutton soup of the prior art and poor mouthfeel

Method used

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  • Compound spice seasoning as well as preparation method and application thereof
  • Compound spice seasoning as well as preparation method and application thereof
  • Compound spice seasoning as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The compound spicy seasoning for mutton soup described in this embodiment includes 10kg of seasoning components, 20kg of Chinese medicine components and 3kg of enzyme preparations; wherein,

[0020] The enzyme preparation component includes pectinase, cellulase and β-galactosidase in a weight ratio of 1:3:1;

[0021] The traditional Chinese medicine components include perilla, tangerine peel, eucommia, phellodendron and mint in a weight ratio of 3:5:2:4:1;

[0022] The flavoring component comprises cinnamon essential oil and / or oleoresin, star anise essential oil and / or oleoresin, pepper essential oil and / or oleoresin, ginger essential oil and / or oleoresin in a weight ratio of 3:8:3:5:1 and pepper essential oil and / or oleoresin;

[0023] The cinnamon oleoresin, star anise oleoresin, Zanthoxylum bungeanum oleoresin, ginger oleoresin and pepper oleoresin are extracted by carbon dioxide supercritical extraction. The specific steps include: taking cinnamon bark, star anise...

Embodiment 2

[0029] The compound spicy seasoning for mutton soup described in this embodiment includes 30kg of seasoning components, 12kg of Chinese medicine components and 10kg of enzyme preparations; wherein,

[0030] The enzyme preparation component includes pectinase, cellulase and β-galactosidase in a weight ratio of 5:1:2;

[0031] The traditional Chinese medicine components include perilla, tangerine peel, eucommia, phellodendron and mint in a weight ratio of 5:3:4:2:3;

[0032] The flavoring component comprises cinnamon essential oil and / or oleoresin, star anise essential oil and / or oleoresin, pepper essential oil and / or oleoresin, ginger essential oil and / or oleoresin in a weight ratio of 8:3:5:3:3 and pepper essential oil and / or oleoresin;

[0033] The cinnamon oleoresin, star anise oleoresin, Zanthoxylum bungeanum oleoresin, ginger oleoresin and pepper oleoresin are all extracted by supercritical carbon dioxide extraction, and the specific steps are the same as in Example 1.

...

Embodiment 3

[0036] The compound spicy seasoning for mutton soup described in this embodiment includes 20kg of seasoning components, 16kg of Chinese medicine components and 6kg of enzyme preparations; wherein,

[0037] The enzyme preparation component includes pectinase, cellulase and β-galactosidase in a weight ratio of 3:2:1;

[0038] The traditional Chinese medicine components include perilla, tangerine peel, eucommia, phellodendron and mint in a weight ratio of 4:4:3:3:2;

[0039] The flavoring component comprises cinnamon essential oil and / or oleoresin, star anise essential oil and / or oleoresin, pepper essential oil and / or oleoresin, ginger essential oil and / or oleoresin in a weight ratio of 5:5:4:4:2 and pepper essential oil and / or oleoresin;

[0040] The cinnamon oleoresin, star anise oleoresin, Zanthoxylum bungeanum oleoresin, ginger oleoresin and pepper oleoresin are all extracted by supercritical carbon dioxide extraction, and the specific steps are the same as in Example 1.

...

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Abstract

The invention relates to the technical field of flavor seasonings, in particular to a compound spice seasoning for mutton soup as well as a preparation method of the compound spice seasoning. The compound spice seasoning is prepared from components in parts by weight as follows: 10-30 parts of a seasoning component, 12-20 parts of a traditional Chinese medicine component and 3-10 parts of an enzymatic preparation. The compound spice seasoning is prepared and developed for mutton and mutton soup, the seasoning component, the traditional Chinese medicine component and the enzymatic preparation component are carefully selected and matched, the obtained seasoning can effectively improve the taste and flavor of the mutton soup, the taste of the seasoning can better cater for the taste of the public, and the taste and sensory evaluation is better. The seasoning can effectively improve the digestion condition of mutton food and better contribute to daily eating.

Description

technical field [0001] The technical field of the flavor condiment of the present invention, in particular relates to a compound spice seasoning for mutton and / or mutton soup and its preparation method and application. Background technique [0002] Mutton is one of the main meats eaten by our people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Compared with pork, mutton has more protein content, less fat content, and rich vitamins B1, B2, B6, iron, zinc, and selenium. In addition, mutton is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity, and mutton has more calories than beef. It has always been regarded as one of the important foods for protecting against cold and nourishing in autumn and winter. [0003] Traditional Chinese medicine believes that mutton has the effects of replenishing essence and blood, benefiting fatigue, warming the spleen, nourishing the kidney and strengthening ya...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L27/10A23L29/00A23L33/10
CPCA23L13/428A23L27/10A23L29/06A23L33/10
Inventor 庄岳川
Owner 济南启源信息科技有限公司
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