Spices and preparation method thereof, and clear soup hotpot condiment containing spices

A technology of spices and fragrant leaves, applied in the direction of food science, etc., can solve the problems of long time consumption of fragrance, low utilization rate of raw materials, affecting taste and visual senses, etc., and achieve the effect of increasing milky white, increasing stability and rich appearance

Inactive Publication Date: 2020-10-13
上海旭梅食品科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among them, since there is more water and less oil in the clear soup hot pot system, it is not suitable to add seasoning oil to enhance the aroma. In addition, if the clear soup hot pot directly uses traditional spices, it will inevitably affect the taste and visual senses. The time is also long, and there are problems such as low utilization rate of raw materials

Method used

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  • Spices and preparation method thereof, and clear soup hotpot condiment containing spices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a kind of spice, and the preparation method of this spice comprises the following steps:

[0027] S1. Weigh 500g ginger, 100g grass fruit, 500g angelica, 10g papaya, 10g nutmeg, 10g white cardamom, 10g pepper, 100g bay leaf, 100g spirit grass, 10g kaempferia, 10g star anise, 10g cumin, 10g thyme , cinnamon 50g, cloves 50g, red cardamom 50g, set aside.

[0028] S2. After mixing the weighed ginger, grass fruit, angelica, papaya, nutmeg, white cardamom, pepper, fragrant leaves, spirit grass, kaempferia, star anise, cumin, thyme, cinnamon, cloves, and red cardamom, Then pulverize to obtain powder with an average particle size of 1mm.

[0029] S3. Mix the above-mentioned powder and vegetable oil according to the mass ratio of 1:1, and then extract at a temperature of 150° C. for 2 hours, and filter and centrifuge to obtain a filtrate and a filter residue, which are set aside. Among them, soybean oil can be used as the vegetable oil.

[0030] S4. A...

Embodiment 2

[0035] This embodiment provides a kind of spice, and the preparation method of this spice comprises the following steps:

[0036] S1. Weigh 100g ginger, 500g grass fruit, 100g angelica, 100g papaya, 100g nutmeg, 100g white cardamom, 100g pepper, 10g bay leaves, 10g lingcao, 50g kaempferia, 50g star anise, 50g fennel, 50g thyme , cinnamon 10g, clove 10g, red cardamom 10g, set aside.

[0037] S2. After mixing the weighed ginger, grass fruit, angelica, papaya, nutmeg, white cardamom, pepper, fragrant leaves, spirit grass, kaempferia, star anise, cumin, thyme, cinnamon, cloves, and red cardamom, Then pulverize to obtain powder with an average particle size of 5 mm.

[0038] S3. Mix the above-mentioned powder and vegetable oil according to the mass ratio of 1:5, and then put them at a temperature of 180° C. for extraction treatment for 1 hour, and filter and centrifuge to obtain filtrate and filter residue, which are set aside. Among them, rapeseed oil can be used as the vegetabl...

Embodiment 3

[0044] This embodiment provides a kind of spice, and the preparation method of this spice comprises the following steps:

[0045]S1. Weigh 200g ginger, 300g grass fruit, 300g angelica, 20g papaya, 30g nutmeg, 40g white cardamom, 50g pepper, 60g bay leaf, 70g spirit grass, 20g kaempferia, 30g star anise, 40g fennel, 20g thyme , cinnamon 30g, cloves 40g, red cardamom 50g, set aside.

[0046] S2. After mixing the weighed ginger, grass fruit, angelica, papaya, nutmeg, white cardamom, pepper, fragrant leaves, spirit grass, kaempferia, star anise, cumin, thyme, cinnamon, cloves, and red cardamom, Then pulverize to obtain powder with an average particle size of 2mm.

[0047] S3. After mixing the above-mentioned powder and vegetable oil according to the mass ratio of 1:2, place the mixture at a temperature of 160° C. for extraction for 1.5 hours, and filter and centrifuge to obtain a filtrate and a filter residue for future use. Among them, rice oil can be used as the vegetable oil....

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Abstract

The invention is suitable for the technical field of food, and provides spices and a preparation method thereof, and a clear soup hotpot condiment containing the spices. The spices are prepared by following steps: compounding ginger, amomum tsao-ko, Chinese angelica, lysimachia sikokiana, nutmeg, amomum cardamomum, pepper, bay leaf, lysimachia foenum-graecum, rhizoma kaempferiae, star anise, fennel, murraya paniculata, cinnamon, clove and galangal fruit, using vegetable oil to stir and extract with high temperature, and fully extracting filtered residues with supercritical carbon dioxide; andmixing the supercritical extracted product and the filtrate, and obtaining the spices through emulsification and spray drying. The method stimulates the fragrance in the spices through high-temperature vegetable oil extraction, so that traditional complex frying methods can be avoided, and the peroxide value and benzopyrene content of finished products can be reduced; in addition, as the residuesare extracted through high temperature, porous structures can be formed, so that a large number of flavor substances can be adsorbed; and through supercritical carbon dioxide extraction, the flavor substances can be completely extracted, so that the flavor of the spices can be enhanced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a spice, its preparation method and clear soup hot pot bottom material. Background technique [0002] The base material of the clear soup hot pot is different from the red soup hot pot with more animal and vegetable oils. Most of them are made of bone broth, fish soup, chicken soup, mushroom soup, etc., and then boiled with spices. [0003] Among them, since there is more water and less oil in the clear soup hot pot system, it is not suitable to add seasoning oil to enhance the aroma. In addition, if the clear soup hot pot directly uses traditional spices, it will inevitably affect the taste and visual senses. The time is also longer, and there are problems such as low utilization rate of raw materials. [0004] Therefore, urgently seek a kind of spice material that is applicable to clear soup chafing dish at present, to replace seasoning oil. Contents of the inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L5/00
CPCA23L27/00A23L27/10A23L27/11A23L27/14A23L5/00A23V2002/00
Inventor 李美陈建华翁少伟韦茂山
Owner 上海旭梅食品科技股份有限公司
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