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Making method of sauce

A seasoning sauce and preparation technology, applied in the direction of food science, etc., can solve the problems of limited number of varieties and flavors, affecting the taste, color and shape of dishes, etc., and achieve the effect of expanding the scope and removing fishy smell

Inactive Publication Date: 2019-06-18
蒋振东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These condiments maintain the state of natural plant dry ingredients, and many of the effective seasoning ingredients are mostly insoluble or slightly soluble in water. Although they are boiled for a long time, only a small part is used, and most of the active ingredients remain. It is not only a waste to leave it in the dregs, but also affects the taste, color and shape of the dishes, and its variety and flavor are limited. Therefore, in order to expand the variety, style and use of condiments and make full use of their active ingredients, it is necessary to new production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] Example 1: Method for making curry sauce. ① coriander 16, white pepper 1, chili 0.5, turmeric 1.5, ginger 3, clove 0.2, nutmeg 0.5, fennel 0.5, celery seed 0.5. ② The raw materials are mixed and pulverized into a particle size of less than 2mm. ③ Raw material crushing equipment is added to closed condensation cycle heating equipment, and 70% ethanol solution is added according to 2.5 times the weight of the raw material, and heated and moisturized at 65 degrees for 3 hours. ④ Filter out the leaching solution, then add 50% ethanol solution that is 3 times the weight of the raw material, heat at 75 degrees, keep it moist for 2 hours, filter out the leaching juice and combine with the former juice. ⑤ Adjust the ethanol content to 40%, and the weight of the sauce is 5.5 times that of the raw material, which is the finished product. ⑥ Precipitation and filtration. ⑦Filling: Fill the finished sauce into 20ML glass bottles, seal and label.

[0009] Example 2: spiced season...

example 4

[0011] Example 4: Cooking beef and mutton seasoning sauce Preparation method: Recipe: 10 grass fruit, 2 cloves, 5 amomum, 5 cardamom, 5 perilla, 20 ginger, 2 licorice, 10 tangerine peel, 5 cumin, ingredients, other processes and examples One is the same.

example 5

[0012] Example 5: Cooking fish seasoning sauce Preparation method: Recipe: ginger 15, cinnamon 10, clove 5, Chinese prickly ash 10, star anise 5, licorice 10, cumin 10, ingredients and other processes are the same as in example 1.

[0013] Example 6: Rosin Sauce Preparation Method: Recipe: pine cone 10, magnolia 5, amomum 5, grass fruit 2, clove 1, angelica 5, tangerine peel 5, cinnamon bark 5, cumin 3, cardamom 3, Zikou 3, fennel Ginger 3, star anise 2, ingredients and other processes are the same as Example 1.

[0014] Example 7: Roast chicken seasoning sauce Preparation method: Recipe: 10 star anise, 5 amomum, 5 white coriander, 5 red coriander, 5 cardamom, 10 cinnamon, 20 ginger, 20 grass fruit, 5 cloves, 10 tangerine peel, 10 angelica, Batching, all the other processes are identical with example one.

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PUM

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Abstract

The invention relates to a process for extracting edible cooking seasoning from spicy plants through a chemical method, in particular to a making method of a sauce. The making method comprises the steps: Sichuan pepper, star anise, fennel, spikenard, cinnamon, amomum tsao-ko, turmeric, cardamun, ginger, cloves, pericarpium citri reticulatae, radix angelicae dahuricae, fructus amomi, camellia, purple perilla, flos magnoliae, pinecones, pepper, chili, celery seeds, licorice, coriandrum sativum and laurel serve as raw materials to be combined into various formulas, and are crushed, and secondarily extracted through a 50%-70% ethanol solution, the ethanol allowance is adjusted to be 20%-60%, then precipitation filtration is conducted, and finally bottles are filled with the products to obtainthe flavoring products with various style taste application.

Description

technical field [0001] The seasoning sauce preparation method involves a process of chemically extracting edible cooking seasonings from spicy plants. Background technique [0002] Seasoning is an important additive to increase the taste and appetite of food dishes. The use of natural spicy plant seasonings has always been popular with people. Plants that can be used as edible cooking seasonings are: pepper, anise, cumin, nard pine, cinnamon, grass fruit, turmeric, cardamom, ginger, clove, tangerine peel, angelica, amomum, camellia, perilla, magnolia, pine cone , pepper, chili, celery seed, licorice, coriander, bay, calamus, mustard, etc. But present condiment only utilizes a small part in above-mentioned raw material to cooperate, and becomes noodle condiment after pulverizing, for example spicy powder, pepper powder, three-spice powder etc. These condiments maintain the state of natural plant dry ingredients, and many of the effective seasoning ingredients are mostly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 蒋振东
Owner 蒋振东
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