Seasoning spice for marinated products

A technology of stewed products and spices, applied in the direction of food science, etc., can solve the problem that consumers cannot accept the taste of Chinese medicinal materials, and achieve the effect of fresh and sweet taste and flavor

Inactive Publication Date: 2018-04-03
高州市名洋化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Stewed products are traditional food in China. Seasoning is an important process in processing stewed products. Spices are needed for seasoning. The existing special spice products for stewed products are more prominent in aromas such as prickly ash, star anise, and cloves. Some consumers cannot accept strong Chinese herbal medicines. smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 A stewed product seasoning spice, prepared from the following raw materials in parts by weight: 18 parts of fruit extract, 6 parts of lemongrass, 4 parts of basil, 4 parts of perilla, 4 parts of tangerine peel, 6 parts of cloves, and 5 parts of pepper , 1 part of sand ginger, 1 part of cardamom, 2 parts of mint, 2 parts of rose, 2 parts of licorice, 5 parts of angelica, 3 parts of marjoram. Preparation steps:

[0013] (1) Preparation of fruit extract: Take passion fruit pulp and pineapple pulp at a mass ratio of 1:3, mix them together, squeeze juice together, add 2 times the quality of water, homogenize twice at 18MPa, add 0.06% of the total mass of pulp pectinase at 60-65°C and pH 6.6-7.6 for 40 minutes, then add 0.02% protease and carry out enzymatic hydrolysis at 60-65°C and pH 6.6-7.6 for 35 minutes to obtain enzymatic hydrolysis solution and heat Keep at 110°C for 3-5 minutes, inactivate the enzyme, cool to room temperature, concentrate, and freeze-dry t...

Embodiment 2

[0015] Example 2 A seasoning spice for stewed products, prepared from the following raw materials in parts by weight: 26 parts of fruit extract, 10 parts of lemongrass, 3 parts of basil, 2 parts of perilla, 2 parts of tangerine peel, 10 parts of cloves, and 2 parts of pepper , 3 parts of sand ginger, 2 parts of cardamom, 1 part of mint, 1 part of rose, 1 part of licorice, 3 parts of angelica, 1 part of marjoram. Preparation steps:

[0016] (1) Preparation of fruit extract: take passion fruit pulp, mix pineapple pulp at a mass ratio of 1:2, squeeze juice together, add 2 times the quality of water, homogenate, add pectinase of 0.05% of the total mass of pulp , hydrolyze at 60-65°C, pH6.6-7.6 for 40min, then add 0.04% protease, enzymolyze at 60-65°C, pH6.6-7.6 for 40min, get enzymolyzate, heat to 110°C 3-5min, inactivate the enzyme, cool to room temperature, concentrate, and freeze-dry to obtain the fruit extract;

[0017] (2) Wash other raw materials except fruit extracts, bak...

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PUM

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Abstract

The invention discloses seasoning spice for marinated products, and belongs to the technical field of food processing. Spice is jointly prepared from a dozen of medicinal and edible Chinese herbal medicines of a fruit extract, cymbopogon citratus, sweet basil herbs, purple perilla and the like, wherein the fruit extract is prepared from the following raw materials of passion fruits and pineapples.The spice disclosed by the invention can dispel fishy smell and peculiar smell, modify taste, increase fragrance and add taste, can enable food materials to be tasteful, and can provide fresh and sweet mouth feel and flavor for the food materials. A passion fruit extract and a pineapple extract are added, wherein enzymes can contribute to digestion of protein and fat, special fragrance of the passion fruits enables the food materials to give out clear fruity flavor, and perfume raw materials being light in fragrance are added in an auxiliary manner, so that serious Chinese herbal medicine taste in conventional raw materials is reduced, and the seasoning spice is more suitable for meeting of requirements of crowds.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to seasoning spices for stewed products. Background technique [0002] Edible spices are flavoring substances added in cooking and preparing food to improve the flavor of food. They may have strong fragrance, or pungent smell, or can increase appetite or promote digestion, 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, 397 kinds of synthetic spices, and 157 kinds of spices temporarily allowed to be used. Commonly used natural spices include star anise, lemongrass, pepper, ginger, pepper, mint, clove, jasmine, osmanthus, rose, nutmeg, bay leaves, passion fruit and cloves. Above-mentioned spices are called seasoning again in people's daily life, become the must-have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/12
CPCA23L27/10A23L27/12
Inventor 陈洋
Owner 高州市名洋化工有限公司
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