Convenient and halal compound condiment and preparation method thereof

A compound condiment and true technology, which is applied in food drying, food extraction, food ingredients, etc., can solve the problems of low retention rate and low purity of condiments, and achieve the effect of clear ingredients, high purity and improved utilization rate

Inactive Publication Date: 2018-06-19
ANHUI QIANGWANG FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the processing of instant catering condiments is still a process of high water consumption. Therefore, "condiments" are all high-carbon foods, which do not meet the requirements for low-carbon foods in the existing policies. Therefore, through It is an urgent need for sustainable development to reduce waste and energy consumption by optimizing the processing of food raw materials and operating technology innovations. In addition, the retention rate of effective substances in condiments obtained by traditional condiment preparation methods is low, and there is a problem of purity. low defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of convenient halal compound condiment:

[0035] (1) Take chili and pepper according to the weight ratio of 2:1, wash, dry and crush to 15mm;

[0036] (2) Put the capsicum and pepper powder in step (1) in the reaction kettle, add water with a weight 3 times the total amount of capsicum and pepper, soak for 50 minutes at 90°C, collect volatile oil and steam containing volatile oil The liquid is discharged, reserved for later use, and filtered to obtain the filter residue 1 and the first extract; add ethanol to the filter residue 1, soak in warm water at 50°C for 4 hours, and filter to obtain the filter residue 2 and the second extract;

[0037] Continue to put the filter residue 2 into hot water at 90°C for 50 minutes, and filter to obtain the filter residue 3 and the third extract;

[0038] (3) Combine the volatile oil and the distilled liquid containing volatile oil and the first and second extracts, and under the condition of a pressure o...

Embodiment 2

[0043] A kind of preparation method of convenient halal compound condiment:

[0044] (1) Take pepper, onion and clove according to the weight ratio of 3:0.5:0.2, wash, dry and crush to 20mm;

[0045] (2) Put the Chinese prickly ash, onion and clove minced in step (1) into the reactor, add water twice the weight of the total amount of Chinese prickly ash, onion and clove, soak for 60 minutes at 80°C, collect volatile oil and The distilled liquid containing volatile oil was reserved for later use, filtered to obtain filter residue 1 and the first extract; methanol was added to filter residue 1, soaked in warm water at 40°C for 5 hours, and filtered to obtain filter residue 2 and the second extract;

[0046] Continue to put the filter residue 2 into hot water at 80°C for 60 minutes, and filter to obtain the filter residue 3 and the third extract;

[0047] (3) Combine the volatile oil and the distillate containing volatile oil and the first and second extracts, and under the cond...

Embodiment 3

[0053] A kind of preparation method of convenient halal compound condiment:

[0054] (1) Wash horseradish and fennel according to the weight ratio of 1:0.5, dry and crush to 10mm;

[0055] (2) Put the horseradish and fennel mince in the step (1) in the reaction kettle, add water with a weight 5 times the total amount of horseradish and fennel, soak for 40min under boiling conditions, collect volatile oil and Evaporate the liquid, keep it for later use, filter to obtain the filter residue 1 and the first extraction solution; add an organic solvent to the filter residue 1, soak in warm water at 40°C for 5 hours, and filter to obtain the filter residue 2 and the second extraction solution;

[0056] Continue to put the filter residue 2 into boiling hot water and soak for 40 minutes, and filter to obtain the filter residue 3 and the third extract;

[0057] (3) Combine the volatile oil and the distillate containing volatile oil and the first and second extracts, and under the condi...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a convenient and halal compound condiment and a preparation method thereof. The preparation method comprises the following steps:(1) cleaning, drying and breaking natural spices; (2) leaching the natural spices with water, filtering to obtain filter residues 1 and a first-time extracting solution, adding an organic solvent into the filter residues 1 to be leached, and filtering to obtain filter residues 2 and a second-time extracting solution; (3) concentrating and drying to obtain powdery spices; (4) preparing coarse cereal extractives; (5) preparing animal extractives; (6) mixing the powdery spices, the coarse cereal extractives and the animal extractives at the mass ratio of 1 to (0.01-0.2) to (0.2-0.5), and carrying out ultrasonic sterilization to obtain the compound condiment. According to the preparation method, a hot water leaching way is adopted to extract effective substances. Compared with the condiment prepared with a traditional breaking direct preparation way, the condiment prepared with the preparation method has higher purity. The compound condiment meets the definition of halal diet, and also has the requirements of personalized seasoning and nutrition balance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a convenient and halal compound condiment and a preparation method thereof. Background technique [0002] Traditional condiments mainly refer to herbs and spices. Herbs are the leaves of various plants, which can be fresh, dried or ground. Spices are the seeds, buds, fruits, flowers, bark and roots of plants. Spices are much stronger than vanilla. In some cases, a plant can be used to produce both herbs and spices. Some condiments are made from a combination of spices (like paprika powder) or herbs (like seasoning sachets). Condiments are widely used in diet, cooking and food processing. They are used to improve the taste of food and have the functions of removing fishy smell, removing mutton, relieving greasiness, increasing aroma and increasing freshness. [0003] In the prior art, the processing of instant catering condiments is still a process of high water consumption. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/11A23L27/115A23V2002/00A23V2250/21A23V2250/2112A23V2250/212A23V2250/204A23V2300/14A23V2300/10
Inventor 张强
Owner ANHUI QIANGWANG FLAVORING FOOD
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