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Herbal spice used for cold soup and preparation process of herbal spice

A technology of herbal spices and preparation technology, applied in the direction of food science, etc., can solve the problems of single application menu and inconvenient use of spices

Inactive Publication Date: 2018-09-07
珠海首力企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a herbal spice for cold soup and its preparation process, which solves the problems of inconvenient use of modern spices and single application menu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This example gives a kind of herbal spices for cold soup, including Luo Han Guo, Gan Si, clove, star anise, cumin, grass fruit, amomum, three Nye, white cardamom, nutmeg, cinnamon, bay leaf, angelica dahurica, tangerine peel, grass , Galangal, Lemongrass, Woody, Licorice, Dried Ginger, Pepper. In this implementation, the weight ratio of each component is: 4 grams of Luo Han Guo, 6 grams of Gan Song, 4 grams of cloves, 15 grams of star anise, 12 grams of cumin, 5 grams of grass fruit, 2 grams of amomum, 7 grams of three Nye, white cardamom 5 grams, 5 grams of nutmeg, 15 grams of cinnamon, 5 grams of fragrant leaves, 4 grams of Angelica dahurica, 15 grams of tangerine peel, 5 grams of grass bandage, 2 grams of galangal, 1 gram of lemongrass, 5 grams of woody fragrance, 25 grams of licorice, dried ginger 5 grams, 2 grams of pepper. The spice smell of this component has special herbaceous fragrance smell, first fragrance glycol, strong traditional Chinese medicine smell, l...

Embodiment 2

[0054] Take by weighing the herb spices for cold soup prepared in 1g embodiment 1, add 200g cold water, stir at room temperature for 5min, filter to obtain sample 1.

Embodiment 3

[0056] Weigh 4 grams of Luo Han Guo, 6 grams of Gan Si, 4 grams of cloves, 15 grams of star anise, 12 grams of fennel, 5 grams of grass fruit, 2 grams of amomum, 7 grams of three Nye, 5 grams of white cardamom, 5 grams of nutmeg, and 15 grams of cinnamon. gram, 5 grams of fragrant leaves, 4 grams of Angelica dahurica, 15 grams of tangerine peel, 5 grams of grass bandage, 2 grams of galangal, 1 gram of lemongrass, 5 grams of woody fragrance, 25 grams of licorice, 5 grams of dried ginger, and 2 grams of pepper. After mixing, pulverize into 900 mesh powder. Take 1 g and add it to 200 g of water, boil for 20 min, cool to room temperature, and filter to obtain sample 2.

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Abstract

The invention relates to a herbal spice for foods, and belongs to the field of food processing. The herbal spice used for cold soup comprises grosvenor momordica fruits, nardostachyos roots, clove, star anise, fennel, tsaoko amomum fruits, villous amomum fruits, galanga resurrectionlily rhizomes, cardamom fruits, netmeg, cassia bark, myrcia, dahurian angelica roots, dried tangerine peel, beautifulgalangal fruits, lesser galangal rhizomes, lemongrass, common aucklandia roots, licorice, dried ginger and pepper. The above spices are mixed with the proportioning so as to emit a fragrance which issweet and mellow in top note, strong in traditional Chinese medicine smell, lasting in herbal aroma, and sweet. The fragrance does not bore people for a long time, and an after smell is quietly elegant, and the top note is pleasant and refreshing. The herbal spice can be applied to a plurality of cooking styles and food processing fields, and is wide in universality. The technical scheme comprises the following steps: crushing the spice components to obtain ultra-fine crushed particles, carrying out hydrolysis with a cellulolytic enzyme and a proteolytic enzyme to completely destroy the cellwall structure of the spice plants and to fully release the aroma molecules inside cells, and carrying out soaking in cold water to give off a strong spice fragrance.

Description

technical field [0001] The invention relates to herbal spices, in particular to a herbal spice for cold soup and a preparation process thereof. Background technique [0002] Food seasoning spices can make the taste of food and the taste of seasoning diffuse, infiltrate, merge and even "inspire" each other, making food more style and characteristic. With the development and progress of human society, people's life is getting richer, and people's requirements for delicious food are constantly increasing, which has become one of the driving forces for the development of the food industry. In order to solve this problem, new varieties of various seasoning spices emerge in an endless stream, and high-grade, nutritious, compounding has become a new trend in the development of current seasoning spices. The most common ones currently on the market are five-spice powder, thirteen spices, etc. These seasoning spices are mainly used to adjust the taste of food, remove fishy smell, pec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 邱国繁黄伟宁陈东志
Owner 珠海首力企业有限公司
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