A Halal-Flavored Compound Spices Composition, Its Preparation Method and Application

Abstract

This invention discloses a halal-flavored compound spice composition, its preparation method, and its applications, belonging to the field of food seasoning technology. The composition, by weight, comprises cumin powder, galangal powder, Arabic specialty spices, and food-acceptable halal auxiliary materials; the specialty spices are selected from at least two of Omani black lemon powder, sumac powder, green cardamom powder, and Ceylon cinnamon powder. The composition of this invention forms a synergistic, high-temperature resistant aroma-enhancing system with rich flavor layers and strong high-temperature stability, meeting the Gulf Arab GSO halal food standards. It can be used in various halal seasoning foods such as roasted meat, braised rice, dipping sauces, and stews. This invention features a simple process and easy operation, suitable for large-scale production, effectively solving the problems of high-temperature flavor loss, poor deodorizing effect, and insufficient regional adaptability of existing Arabic compound spices.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning technology, specifically relating to a halal-flavored compound spice composition, its preparation method, and its application. Background Technology

[0002] Compound spices are key ingredients that impart distinctive flavors to food. In the Middle East and Arabian Peninsula, compound spices based on cumin, cardamom, cinnamon, cloves, etc. (such as baharat) are a core component of the local food culture and are widely used in kebabs (Shawarma, Kebab), rice dishes (Mandi, Kabsa), and various dipping sauces.

[0003] However, existing Arabic-style compound spices have the following technical problems:

[0004] (1) Poor flavor stability during high-temperature cooking. Arabic cooking often uses open-fire roasting (180-250℃) or long-term stewing. The volatile aroma components in traditional recipes are easily oxidized and lost at high temperatures, resulting in finished dishes that are "fragrant but bland in taste" and lack a lingering aroma.

[0005] (2) Limited ability to remove muttony smell and greasiness. For the unique muttony smell (mainly from branched-chain fatty acids such as 4-methyloctanoic acid and 4-ethyloctanoic acid), existing formulas mostly rely on the physical masking of single spices such as cumin, which cannot achieve efficient neutralization and removal, resulting in low efficiency in removing muttony smell and obvious greasiness residue.

[0006] (3) The flavor structure is highly homogenized. Most commercially available products are simple blends of traditional Baharat, lacking in-depth research on the synergistic aroma-enhancing mechanism of specific spice combinations at high temperatures, resulting in low product differentiation.

[0007] (4) Insufficient regional adaptability and compliance. Some products have not fully incorporated Omani black lemons, sumac powder and other iconic spices of the Gulf and Levant region, and their flavors deviate from local dietary perceptions; at the same time, some products have not strictly followed halal food standards, which has restricted their circulation in the core Arab market.

[0008] Currently, no existing technology utilizes a specific ratio of cumin powder and galangal powder as a dual-core framework, combined with traditional and regionally characteristic Arabic spices such as Omani black lemon and sumac powder, to achieve a high aroma retention rate, effective removal of gamey and greasy flavors during high-temperature cooking, and full halal compliance throughout the entire process. Therefore, developing a compound spice composition that can withstand high-temperature cooking, has a high aroma retention rate, significantly removes gamey and greasy flavors, aligns with Arabic traditions, and meets full halal compliance is crucial to addressing the pain points of existing technologies and meeting precise market demands. Summary of the Invention

[0009] The purpose of this invention is to overcome the shortcomings of the prior art and provide a halal compound spice composition, its preparation method, and its application. This composition uses a specific ratio of cumin powder and galangal powder to construct a dual-core flavor framework, combined with traditional Arabic and regionally characteristic spices, achieving excellent aroma retention and efficient removal of gamey and greasy flavors under high-temperature cooking.

[0010] To achieve the above objectives, the present invention provides the following technical solution:

[0011] A halal compound spice composition, by weight, comprises the following ingredients: 20-35 parts cumin powder, 10-20 parts galangal powder, 5-12 parts coriander seed powder, 3-8 parts black pepper powder, 4-10 parts green cardamom powder, 3-8 parts Ceylon cinnamon powder, 2-8 parts Omani black lemon powder, 1-6 parts sumac powder, 1-4 parts nutmeg powder, 0.5-2 parts clove powder, and 1-3 parts turmeric powder; wherein the weight ratio of cumin powder to galangal powder is (1.5-3):1; all ingredients comply with the GSO halal food standards.

[0012] As a preferred option, the following amounts of raw materials are used by weight: 25-32 parts cumin powder, 12-18 parts galangal powder, 6-10 parts coriander seed powder, 4-7 parts black pepper powder, 5-9 parts green cardamom powder, 4-7 parts Ceylon cinnamon powder, 3-7 parts Omani black lemon powder, 2-5 parts sumac powder, 1.5-3 parts nutmeg powder, 0.8-1.8 parts clove powder, and 1.5-2.8 parts turmeric powder.

[0013] Preferably, the weight ratio of cumin powder to galangal powder is (2-2.5):1.

[0014] In this invention, the Omani black lemon powder, also known as Omani black lime powder, is a food-grade powder made from Omani limes through salting, drying, and pulverizing; the lacquer tree powder, also known as Sumac powder, is a powder made from the dried and pulverized fruit of the lacquer tree, and is a signature seasoning ingredient of the Levant region.

[0015] In this invention, the synergistic effects of the various ingredients are as follows: Cumin powder provides the signature caramelized base flavor of Arabic cuisine. Its core aroma component, cuminaldehyde, and 6-gingerol from galangal powder, in a specific ratio of (1.5–3):1, form a synergistic aroma-enhancing effect during high-temperature cooking, significantly improving aroma retention. Galangal powder also provides a mild spicy base flavor, effectively removing the gamey smell of beef and mutton and neutralizing greasiness. The 6-gingerol in galangal powder exhibits better stability than ginger powder at high temperatures, is less prone to Maillard reaction browning at high temperatures, avoiding a burnt or bitter taste, and does not develop bitterness or flavor deterioration after prolonged stewing or charcoal grilling. Coriander seed powder provides a fresh citrus aroma, balancing the overall spiciness; black pepper powder provides a mild spicy base; green cardamom powder provides a sweet base flavor and is the core spice of Arabic paella; Ceylon cinnamon powder provides a warm, sweet aftertaste, balancing the overall flavor. Omani black lemon powder provides a unique fermented sour aroma and is excellent at cutting through greasiness; sumac powder provides a refreshing fruity acidity and is a signature flavor component of Arabian kebabs and cold dipping sauces; nutmeg powder enhances the complex base aroma and prolongs the flavor's retention time; clove powder provides a highly distinctive spiciness and elevates the flavor profile; and turmeric powder provides a golden hue that complements the core ingredients.

[0016] In this invention, the galangal powder can be completely or partially replaced by ginger powder of equal weight, but when used alone, it may produce a bitter taste under long-term high-temperature cooking. When ginger powder is used as a substitute, it is preferable to add 0.1 to 0.5 parts of citric acid, which can effectively inhibit the production of bitter taste and achieve a flavor performance and high-temperature stability comparable to galangal powder. All substitute ingredients meet the halal food standards.

[0017] This invention also provides a method for preparing the halal compound spice composition, wherein all raw materials, production equipment, and production environment comply with halal food production standards, and the preparation method includes the following steps:

[0018] (1) Select and remove impurities from cumin seeds, coriander seeds, black peppercorns, green cardamom, and Ceylon cinnamon, roast them at a low temperature of 50-70℃ for 10-25 minutes, cool them, and then grind them to 40-80 mesh to obtain the corresponding powders;

[0019] (2) Select and remove impurities from galangal, nutmeg and cloves respectively, dry them at a low temperature of 40-55℃ until the moisture content is ≤6%, and pulverize them to 40-80 mesh;

[0020] (3) The powder obtained in steps (1) and (2) is added to the mixer in proportion with Oman black lemon powder, lacquer tree powder and turmeric powder. The mixture is mixed for 15 to 30 minutes under inert gas protection. The uniformity of the mixture is ≥98%. There is no cross contact between halal prohibited ingredients throughout the process. The halal compound spice composition is obtained.

[0021] In the preparation method of this invention, seed spices (cumin seeds, coriander seeds, etc.) are roasted at a low temperature of 50-70℃, which can stimulate their characteristic aroma precursors and increase the release and retention of aroma under high temperature cooking. Root or flower bud spices such as galangal and cloves are not roasted, which can avoid the excessive stimulation of their volatile pungent components, prevent the production of bitterness after high temperature roasting, and ensure a mellow flavor.

[0022] Preferably, the mixing in step (3) is carried out under nitrogen protection; the pulverization mesh size is 60 mesh; and the mixing time is 20 minutes.

[0023] The present invention also provides halal sauce compositions containing the said composition, granule products, and the application of the composition in the preparation of halal seasoned foods.

[0024] Beneficial effects

[0025] (1) High aroma retention rate at high temperature. This invention constructs a dual-core structure of cumin powder and galangal powder in a ratio of (1.5 to 3):1, and combines it with Omani black lemon and lacquer tree. After roasting at 200°C for 20 minutes, the retention rate of the characteristic flavor substance cuminaldehyde can reach more than 63%, and after stewing for 90 minutes, the retention rate can reach more than 85%. The absolute value of the retention rate is more than 25 percentage points higher than that of the traditional formula, which effectively solves the technical problems of insufficient aftertaste of roasted meat and loss of flavor during stewing.

[0026] (2) Excellent effect in removing muttony smell and greasiness. This invention utilizes the strong adsorption of cumin powder and the permeability of galangal powder to achieve dual removal of muttony smell, supplemented by the fermented acidity of Oman black lemon and the natural fruit acid of lacquer tree powder to neutralize the greasiness. The residual muttony smell is reduced by more than 60% compared with traditional formulas.

[0027] (3) Rich flavor layers and strong regional adaptability. This invention fully follows the traditional Arabic Baharat flavor system, incorporates regional signature spices such as Omani black lemon and lacquer tree, and has a complex layer of cumin powder aroma, galangal powder mild spiciness, fermented fruit acidity and fresh fruit acidity, so that consumers have no sense of incongruity in flavor perception.

[0028] (4) Adaptable to all cooking scenarios. The composition of this invention is suitable for various core Arabic cooking scenarios such as open flame roasting, long-term stewing, rice simmering, cold dipping sauce, and cold salad, solving the problems of bitterness after roasting and uneven flavoring of rice in traditional recipes.

[0029] (5) Diverse dosage forms to suit various consumption scenarios. The composition of the present invention can be prepared into various dosage forms such as powder, granules, and paste seasoning sauce to meet the usage needs of different channels such as home cooking, catering seasoning, and industrial pre-made dishes. All dosage forms comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Food".

[0030] (6) The process is simple, the stability is good, and the label is clean. The present invention adopts a low-temperature roasting and physical mixing process, which does not require special equipment and is suitable for large-scale industrial production; no chemically synthesized preservatives, flavorings and pigments are added throughout the process, which meets the needs of modern consumers for clean-label food; the quality of the finished product remains stable for 18 months under room temperature and sealed conditions. Detailed Implementation

[0031] This invention provides a halal compound spice composition, comprising the following raw materials in parts by weight:

[0032] 20-35 parts of cumin powder, preferably 25-32 parts, and more preferably 30 parts;

[0033] 10-20 parts of galangal powder, preferably 12-18 parts, and more preferably 18 parts;

[0034] 5-12 parts of coriander seed powder, preferably 6-10 parts, and more preferably 7 parts;

[0035] 3 to 8 parts of black pepper powder, preferably 4 to 7 parts, and more preferably 5 parts;

[0036] 4 to 10 parts of green cardamom powder, preferably 5 to 9 parts, and more preferably 8 parts;

[0037] 3 to 8 parts of Ceylon cinnamon powder, preferably 4 to 7 parts, and more preferably 7 parts;

[0038] 2 to 8 parts of Omani black lemon powder, preferably 3 to 7 parts, and more preferably 5 parts;

[0039] 1 to 6 parts of lacquer tree powder, preferably 2 to 5 parts, and more preferably 4 parts;

[0040] Nutmeg powder: 1-4 parts, preferably 1.5-3 parts, more preferably 3 parts;

[0041] The amount of clove powder is 0.5 to 2 parts, preferably 0.8 to 1.8 parts, and more preferably 1.5 parts;

[0042] Turmeric powder: 1-3 parts, preferably 1.5-2.8 parts, and more preferably 2.5 parts.

[0043] In this invention, there are no special limitations on the source of raw materials; conventional commercially available food-grade raw materials are sufficient. The Omani black lemon powder, also known as Omani black lime powder, is a food-grade powder obtained from Omani limes through salting, drying, and pulverizing. The lacquer tree powder, also known as Sumac powder, is a powder obtained from the dried and pulverized fruit of the lacquer tree genus. The cumin powder preferably contains ≥2.5% cuminaldehyde; the galangal powder preferably contains ≥0.8% 6-gingerol; and the lacquer tree powder is preferably lacquer tree fruit powder from Syria or Lebanon, with an acid value ≥15mgKOH / g. The cumin powder can be replaced with cumin seed powder, cumin celery seed powder, or benzoin fennel powder, depending on the origin or variety, as these three have similar flavor characteristics. The galangal powder can be replaced with large galangal powder, small galangal powder, or galangal powder, as their spicy characteristics are similar. The Omani black lemon powder can be replaced with Persian black lemon powder by an equal weight. All raw materials comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Food".

[0044] The present invention will now be described in detail with reference to the embodiments, but should not be construed as limiting the scope of protection.

[0045] Example 1 (General Basic Formula)

[0046] The ingredients are as follows by weight: 30 parts cumin powder, 18 parts galangal powder, 7 parts coriander seed powder, 5 parts black pepper powder, 8 parts green cardamom powder, 7 parts Ceylon cinnamon powder, 5 parts Omani black lemon powder, 4 parts lacquer tree powder, 3 parts nutmeg powder, 1.5 parts clove powder, and 2.5 parts turmeric powder.

[0047] Preparation method:

[0048] (1) Select and remove impurities from cumin seeds, coriander seeds, black peppercorns, green cardamom, and Ceylon cinnamon, roast them at 60℃ for 20 minutes, cool them, and then grind them to 60 mesh;

[0049] (2) Select and remove impurities from galangal, nutmeg and cloves respectively, dry them until the moisture content is ≤6%, and grind them to 60 mesh;

[0050] (3) Add the powder obtained in steps (1) and (2) to a three-dimensional mixer in the specified proportions with Omani black lemon powder, lacquer tree powder, and turmeric powder. Mix for 20 minutes under nitrogen protection until the mixing uniformity is ≥98%. Ensure no cross-contact of halal-prohibited ingredients is encountered during the entire process to obtain the finished product. Seal the product in 15g aluminum foil bags and store in a cool, dry environment. All raw materials, production equipment, and production environment comply with halal food production standards.

[0051] Example 2 (Lower Limit Value Formulation)

[0052] The raw materials, by weight, are as follows: 22 parts cumin powder, 11 parts galangal powder, 5 parts coriander seed powder, 3 parts black pepper powder, 4 parts green cardamom powder, 3 parts Ceylon cinnamon powder, 2 parts Omani black lemon powder, 1 part lacquer tree powder, 1 part nutmeg powder, 0.5 parts clove powder, and 1 part turmeric powder. The preparation method is the same as in Example 1.

[0053] Example 3 (Upper Limit Value Formulation)

[0054] The raw materials, by weight, are as follows: 35 parts cumin powder, 20 parts galangal powder, 12 parts coriander seed powder, 8 parts black pepper powder, 10 parts green cardamom powder, 8 parts Ceylon cinnamon powder, 8 parts Omani black lemon powder, 6 parts lacquer tree powder, 4 parts nutmeg powder, 2 parts clove powder, and 3 parts turmeric powder. The preparation method is the same as in Example 1.

[0055] Example 4 (Recipe specifically for barbecue)

[0056] Based on Example 1, the cumin powder was adjusted to 32 parts, galangal powder to 16 parts, lacquer tree powder to 5 parts, and Omani black lemon powder to 6 parts. Additionally, 4 parts dried garlic powder and 3 parts dried onion powder were added. The preparation method was the same as in Example 1.

[0057] Example 5 (Recipe for Braised Rice)

[0058] Based on Example 1, the cumin powder was adjusted to 25 parts, galangal powder to 20 parts, cardamom powder to 10 parts, Ceylon cinnamon powder to 8 parts, and bay leaf powder to 2 parts were added. The preparation method was the same as in Example 1.

[0059] Example 6 (Ready-to-eat dipping sauce)

[0060] The composition obtained in Example 1 was mixed with roasted sesame paste at a mass ratio of 1:8, and appropriate amounts of lemon juice, minced garlic, and sea salt were added. After homogenization, an instant dipping sauce was obtained. All ingredients met halal food standards.

[0061] Example 7 (Granules)

[0062] The formula is the same as in Example 1. Preparation method: Add 5% by mass of halal dextrin to the mixed powder obtained in step (3) of Example 1, granulate by wet method, pass through a 20-mesh sieve, dry at 45℃ until the moisture content is ≤6%, granulate, sterilize at low temperature, and aseptically package in quantitative form to obtain the finished granules. All excipients comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Foods".

[0063] Example 8 (Paste-like Seasoning Sauce)

[0064] The formula by weight is as follows: Example 1: 12 parts powder, 28 parts tomato puree, 10 parts sunflower seed oil, 10 parts onion puree, 5 parts garlic puree, 15 parts chickpea puree, 3 parts sea salt, 2 parts lemon juice, and 0.2 parts citric acid.

[0065] Preparation method: After heating sunflower seed oil, sauté onion paste and garlic paste until fragrant, then add tomato paste and chickpea paste and stir-fry until thickened; add the powder from Example 1 and simmer over low heat for 15 minutes; add sea salt, lemon juice, and citric acid for seasoning, and homogenize; after low-temperature sterilization, aseptically fill into the final product to obtain the paste-like seasoning sauce. All raw materials comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Food".

[0066] Example 9 (Ginger Powder Alternative Formula)

[0067] The difference from Example 1 is that galangal powder was replaced with ginger powder by weight, and 0.3 parts of citric acid were added. The preparation method is the same as in Example 1. All raw materials meet halal food standards.

[0068] Comparative Example 1

[0069] Traditional commercially available Arabic Baharat spice blend contains: cumin, coriander seeds, black pepper, cinnamon, cloves, and cardamom. It does not contain galangal, Omani black lemon, or sumac.

[0070] Comparative Example 2

[0071] Same as Example 1, but Omani black lemon powder and lacquer tree powder are removed and replaced with cumin powder in equal weight. The remaining raw materials and preparation method are exactly the same.

[0072] Comparative Example 3

[0073] Same as Example 1, but the mass ratio of cumin powder to galangal powder was adjusted to 1:2 (12 parts cumin powder, 24 parts galangal powder), exceeding the range of (1.5-3):1 defined in this invention. The remaining raw materials and preparation method are exactly the same.

[0074] Comparative Example 4

[0075] Same as Example 1, but with equal weight of galangal powder replaced by ginger powder, and no citric acid added. The remaining raw materials and preparation method are exactly the same.

[0076] Comparative Example 5

[0077] Same as Example 1, but galangal powder is removed and replaced with coriander seed powder in equal weight. The remaining raw materials and preparation method are exactly the same.

[0078] Comparative Example 6

[0079] The mainstream compound spice products sold in the Arabian Gulf region (a certain brand of Saudi Arabia's general-purpose Baharat compound seasoning powder).

[0080] Comparative Example 7

[0081] Same as Example 9, but the amount of citric acid added was adjusted to 0.05 parts, which is lower than the 0.1 to 0.5 parts range specified in this invention. The remaining raw materials and preparation method are exactly the same.

[0082] Experiment Example 1: Aroma Retention Rate Test During High-Temperature Cooking

[0083] The characteristic aroma component cucurbital was detected using gas chromatography-mass spectrometry (GC-MS). The relative content of cucurbital was defined as the percentage of the peak area of ​​cucurbital relative to the total peak area of ​​volatile components in the GC analysis. Aroma retention rate = (relative content of cucurbital after cooking / relative content of cucurbital before cooking) × 100%.

[0084] Simulating mainstream Arabic cooking scenarios, two processing groups were set up:

[0085] (1) Roasting group: Take 10g of each of the spices in Examples 1-3, Example 9 and Comparative Examples 1-7, apply them evenly to the surface of 500g of mutton, and roast in an oven at 200℃ for 20 minutes.

[0086] (2) Stewing group: Take 5g of each of the spices in Examples 1-3, Example 9 and Comparative Examples 1-7, add 500mL of water, bring to a boil over high heat and then simmer over low heat for 90 minutes.

[0087] Volatile organic compounds were collected from spices before and after cooking, and the retention rate of cuminaldehyde was calculated. Each experiment was repeated three times, and the results are expressed as mean ± standard deviation. One-way ANOVA was performed using SPSS 26.0.

[0088] Table 1. Comparison of aroma retention rates during high-temperature cooking

[0089] Group Retention rate (%) after baking for 20 minutes Retention rate after simmering for 90 minutes (%) Example 1 67.1±1.5** 88.5±1.3** Example 2 66.0±1.3** 87.2±1.4** Example 3 66.3±1.4** 87.8±1.2** Example 9 64.0±1.4** 85.6±1.5** Comparative Example 1 40.1±1.2 55.2±1.8 Comparative Example 2 58.1±1.3* 75.8±1.5* Comparative Example 3 53.7±1.2 70.4±1.4 Comparative Example 4 46.7±1.4 62.3±1.6 Comparative Example 5 44.5±1.2 58.6±1.7 Comparative Example 6 44.0±1.3 57.8±1.6 Comparative Example 7 52.9±1.3 69.5±1.5

[0090] Note: Compared with Comparative Example 1, *P<0.05, **P<0.01.

[0091] The results showed that the retention rates of cumin in Examples 1-3 after roasting for 20 minutes and stewing for 90 minutes were significantly higher than those in the traditional formula of Comparative Example 1 (P<0.01). Among them, the retention rate of Example 1 after roasting reached 67.1% and the retention rate after stewing reached 88.5%. The retention rate of Example 9 (ginger powder + citric acid) after roasting was 64.0% and the retention rate after stewing was 85.6%, which were significantly better than those of Comparative Example 4 (pure ginger powder without citric acid) of 46.7% and 62.3%, respectively. This proves that adding citric acid can effectively inhibit the flavor deterioration of ginger powder at high temperatures and improve the aroma retention rate. Comparative Example 2 (without acidic auxiliary materials), Comparative Example 3 (deviation from the formula), Comparative Example 5 (lacking galangal), Comparative Example 6 (commercially available product), and Comparative Example 7 (insufficient citric acid addition) all showed significantly lower cumin retention rates than the formulations in the examples. This demonstrates that the combination of the cumin-galangal dual-core framework of this invention with Omani black lemon and sumac can effectively retain aroma components and prevent rapid volatilization in both roasting and stewing cooking scenarios.

[0092] Sensory evaluation of the effect of removing muttony smell and greasiness in Experiment Example 2

[0093] Sensory evaluation was conducted in a professional sensory evaluation room at a constant temperature of 25℃ and free of odors. Fifty selected sensory evaluators were chosen; all evaluators had passed the ISO 8586 sensory evaluation basic screening test, possessed a stable ability to identify the muttony odor, and were familiar with the flavor characteristics of Arabic cuisine. Before scoring, the scoring criteria and sample characteristics were explained uniformly. A blind evaluation method was used, with samples randomly coded with a 3-digit number. Each group of samples was evaluated at 5-minute intervals, during which time the evaluators rinsed their mouths with water.

[0094] Blind tastings were conducted on roasted mutton marinated with spices from Examples 1-3, Example 9, and Comparative Examples 1-7. Scoring dimensions included: residual muttony smell (0-10 points, lower scores indicating milder muttony smell) and greasiness (0-10 points, lower scores indicating a lighter, more refreshing taste). Results are expressed as mean ± standard deviation.

[0095] Table 2. Sensory evaluation results for removing muttony smell and greasiness

[0096] Group Score for lingering muttony smell Greasiness rating Example 1 2.1±0.5** 2.8±0.6** Example 2 2.3±0.6** 3.0±0.7** Example 3 2.0±0.4** 2.6±0.5** Example 9 2.5±0.5** 3.2±0.6** Comparative Example 1 6.8±0.8 7.2±0.7 Comparative Example 2 4.5±0.6* 5.1±0.6* Comparative Example 3 3.9±0.6* 4.5±0.6* Comparative Example 4 5.2±0.7 5.8±0.7 Comparative Example 5 5.6±0.7 6.1±0.7 Comparative Example 6 6.5±0.8 7.0±0.7 Comparative Example 7 5.0±0.7 5.5±0.7

[0097] Note: Compared with Comparative Example 1, *P<0.05, **P<0.01.

[0098] The results showed that the scores for residual muttony smell and greasiness in Examples 1-3 were significantly lower than those in Comparative Example 1 (P<0.01), with the residual muttony smell reduced by more than 60% compared to Comparative Example 1. Example 9 scored significantly better than Comparative Example 4, demonstrating that the addition of citric acid effectively suppressed the bitterness of ginger powder. Comparative Example 5 (with galangal removed) had the lowest score, proving that galangal is an indispensable core component for removing muttony smell and greasiness. The score of the commercially available product in Comparative Example 6 was close to that of Comparative Example 1, both significantly inferior to the embodiments of the present invention.

[0099] Experiment Example 3: Comprehensive Sensory Evaluation

[0100] Sensory evaluation was conducted in a professional sensory evaluation room at a constant temperature of 25℃ and free of odors. Twenty professional sensory evaluators familiar with the culinary culture of the Arabian Gulf were selected. All evaluators had passed the ISO8586 sensory evaluation basic screening test and were familiar with the flavor characteristics of local Arabian cuisine. Before scoring, the scoring criteria and sample characteristics were explained to everyone. A blind evaluation method was adopted, and the samples were randomly coded with a 3-digit number. Each group of samples was evaluated at a 5-minute interval, during which time the samples rinsed their mouths with water.

[0101] Blindly evaluated the marinated roasted mutton samples from Examples 1-3, Example 9, and Comparative Examples 1-7. A 10-point scale was used to score color, aroma, texture, flavor harmony, and overall acceptability. Results are expressed as mean ± standard deviation and analyzed using one-way ANOVA with SPSS 26.0.

[0102] Table 3. Comprehensive Sensory Evaluation Results

[0103] Group Color aroma taste Flavor harmony Overall acceptance Example 1 9.1±0.5 9.3±0.4 9.2±0.5 9.4±0.3 9.3±0.4 Example 2 9.0±0.5 9.1±0.5 9.0±0.5 9.2±0.4 9.1±0.5 Example 3 9.1±0.4 9.2±0.4 9.1±0.5 9.3±0.3 9.2±0.4 Example 9 8.8±0.5 8.7±0.5 8.8±0.5 8.8±0.4 8.8±0.5 Comparative Example 1 8.7±0.6 7.3±0.7** 7.7±0.6* 7.4±0.6** 7.2±0.7** Comparative Example 2 8.8±0.5 8.2±0.6* 8.4±0.5 8.0±0.5* 8.1±0.6* Comparative Example 3 8.8±0.5 7.9±0.6* 8.0±0.5* 7.7±0.6** 7.8±0.6* Comparative Example 4 8.7±0.6 7.1±0.7** 7.6±0.6* 7.3±0.6** 7.0±0.7** Comparative Example 5 8.6±0.6 6.9±0.7** 7.4±0.6** 6.9±0.7** 6.8±0.7** Comparative Example 6 8.5±0.6 7.2±0.7** 7.5±0.6* 7.2±0.7** 7.1±0.7** Comparative Example 7 8.7±0.5 7.8±0.6* 7.9±0.6* 7.6±0.6** 7.7±0.6*

[0104] Note: Compared with Example 1, *P<0.05, **P<0.01.

[0105] The results showed that the sensory scores of Examples 1-3 were significantly higher than those of the comparative examples. Example 9 (ginger powder + citric acid) had an overall acceptability score of 8.8, significantly better than the 7.0 score of Comparative Example 4 (pure ginger powder without citric acid), demonstrating that adding citric acid effectively suppresses the bitterness of ginger powder and improves flavor acceptability. Comparative Example 5 (without galangal) had the lowest scores, with an overall acceptability score of only 6.8, proving that galangal powder is the core flavor component of this invention and is indispensable. Comparative Example 6 (commercially available product) had significantly lower scores than this invention.

[0106] Experiment Example 4 Stability Test

[0107] The finished product prepared in Example 1 was sealed in 15g aluminum foil bags and stored for 18 months at a temperature of 25℃±2℃ and a relative humidity of 60%±5%. Key indicators of the product were tested at 0, 6, 12, and 18 months. The microbiological indicators met the GSO (Gulf Cooperation Council) food microbiological limits.

[0108] Table 4. Results of the 18-month stability test

[0109] Detection time Moisture (%) Cuminaldehyde retention rate (%) 6-Gingerol retention rate (%) Total bacterial count (CFU / g) Sensory evaluation 0 months 5.2 100 100 1100 The powder is uniform and has a pure aroma. 6 months 5.3 96.5 96.2 1250 The powder is uniform and has a pure aroma. 12 months 5.5 93.2 92.8 1400 The powder is uniform and has a pure aroma. 18 months 5.6 91.5 90.7 1900 The powder is uniform, without lumps, and the aroma shows no significant diminishing effect.

[0110] Experiments have shown that the composition of this invention can be stably preserved for 18 months under sealed conditions at room temperature.

[0111] As can be seen from the above embodiments, the present invention provides a halal compound spice composition, its preparation method, and its application. This composition constructs a dual-core flavor framework with cumin powder and galangal powder in a specific ratio, and combines traditional Arabic and regionally characteristic spices, achieving excellent aroma retention and efficient removal of gamey and greasy flavors under high-temperature cooking. It is suitable for various cooking scenarios such as roasting, stewing, rice simmering, and ready-to-eat dipping sauces. The process of this invention is simple, has good stability, and is suitable for large-scale industrial production.

[0112] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A halal-flavored compound spice composition, characterized in that, By weight, the ingredients include the following: 20-35 parts cumin powder, 10-20 parts galangal powder, 5-12 parts coriander seed powder, 3-8 parts black pepper powder, 4-10 parts green cardamom powder, 3-8 parts Ceylon cinnamon powder, 2-8 parts Omani black lemon powder, 1-6 parts sumac powder, 1-4 parts nutmeg powder, 0.5-2 parts clove powder, and 1-3 parts turmeric powder; and the weight ratio of cumin powder to galangal powder is (1.5-3):1; all ingredients comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Food".

2. The halal compound spice composition according to claim 1, characterized in that, By weight, the amounts of each ingredient are as follows: cumin powder 25-32 parts, galangal powder 12-18 parts, coriander seed powder 6-10 parts, black pepper powder 4-7 parts, green cardamom powder 5-9 parts, Ceylon cinnamon powder 4-7 parts, Omani black lemon powder 3-7 parts, lacquer tree powder 2-5 parts, nutmeg powder 1.5-3 parts, clove powder 0.8-1.8 parts, and turmeric powder 1.5-2.8 parts.

3. The halal compound spice composition according to claim 1, characterized in that, The weight ratio of cumin powder to galangal powder is (2-2.5):

1.

4. The halal compound spice composition according to claim 1, characterized in that, The cumin powder can be wholly or partially replaced by any one or more of the following in equal weight: cumin seed powder, cumin celery seed powder, and benzoin fennel powder, and the weight ratio of the cumin powder to the galangal powder after replacement still meets the requirement of (1.5-3):1; the galangal powder can be wholly or partially replaced by any one or more of the following in equal weight: large galangal powder, small galangal powder, and galangal powder, and the weight ratio of the galangal powder to the cumin powder after replacement still meets the requirement of (1.5-3):1; the galangal powder can be wholly or partially replaced by ginger powder, and the weight ratio of the ginger powder to the cumin powder after replacement still meets the requirement of (1.5-3):1, and 0.1-0.5 parts of food-grade citric acid are added to the composition simultaneously; all replaced raw materials comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Food".

5. The halal compound spice composition according to claim 1, characterized in that, The Omani black lemon powder can be entirely or partially replaced by Persian black lemon powder of equal weight; the lacquer tree powder can be entirely or partially replaced by any one or more of tamarind powder, dried lime powder, and dried lemon powder of equal weight; the coriander seed powder can be entirely or partially replaced by coriander seed powder and parsley seed powder of equal weight; the black pepper powder can be entirely or partially replaced by white pepper powder, green pepper powder, and red pepper powder of equal weight; the green cardamom powder can be entirely or partially replaced by white cardamom powder and black cardamom powder of equal weight; and the Ceylon cinnamon powder can be entirely or partially replaced by Chinese cinnamon powder and Vietnamese cinnamon powder of equal weight.

6. The halal compound spice composition according to claim 1, characterized in that, The raw materials also include optional excipients, which, by weight, are any one or more of the following: 0.5-3 parts bay leaf powder, 1-4 parts dried peppermint powder, 0.1-1 parts saffron powder, 2-8 parts dried garlic powder, 2-8 parts dried onion powder, 2-10 parts sweet pepper powder, 1-5 parts fenugreek powder, 1-4 parts oregano powder, and 1-4 parts thyme powder.

7. The halal compound spice composition according to claim 1, characterized in that, The cumin powder contains ≥2.5% cuminaldehyde; the galangal powder contains ≥0.8% 6-gingerol; the lacquer tree powder is lacquer tree fruit powder originating from Syria or Lebanon, with an acid value ≥15mgKOH / g; the ginger powder contains ≥0.4% 6-gingerol; and the citric acid meets halal food standards.

8. A method for preparing the halal compound spice composition according to any one of claims 1 to 7, characterized in that, All raw materials, production equipment and production environment comply with the production standards of halal food. The preparation method includes the following steps: (1) Select and remove impurities from cumin seeds, coriander seeds, black peppercorns, green cardamom and Ceylon cinnamon, roast them at low temperature of 50-70℃ for 10-25 minutes, cool them and grind them to 40-80 mesh to obtain the corresponding powder; (2) Select and remove impurities from galangal, nutmeg and cloves, dry them at low temperature of 40-55℃ until the moisture content is ≤6%, and grind them to 40-80 mesh; (3) Put the powder obtained in steps (1) and (2) into a mixer with Oman black lemon powder, lacquer tree powder and turmeric powder in proportion, mix them under inert gas protection for 15-30 minutes, the mixing uniformity is ≥98%, and there is no cross contact of halal prohibited ingredients throughout the process, and the halal compound spice composition is obtained.

9. The preparation method according to claim 8, characterized in that, The mixing in step (3) is carried out under nitrogen protection; the pulverization mesh size is 60 mesh; and the mixing time is 20 minutes.

10. A method for preparing granules of the halal compound spice composition according to any one of claims 1 to 7, characterized in that, The process includes the following steps: take the mixed powder obtained in step (3) of claim 8, add 5% by mass of halal dextrin, granulate by wet method, pass through a 20-mesh sieve, dry at 45°C until the moisture content is ≤6%, granulate, sterilize at low temperature and package in a quantitative manner to obtain the finished granules; all excipients comply with the Gulf Cooperation Council GSO993 / 2015 "General Requirements for Halal Foods".

11. A halal sauce composition, characterized in that, The sauce comprises the halal compound spice composition according to any one of claims 1 to 7 and a halal base acceptable for food processing; the base is selected from any one or more of sesame paste, yogurt, tomato puree, and chickpea puree; the halal compound spice composition accounts for 5% to 15% of the mass of the sauce composition; and all raw materials meet halal food standards.

12. The use of the halal compound spice composition according to any one of claims 1 to 7 in the preparation of halal seasoned foods, characterized in that, The application aims to enhance flavor, remove gamey smell and reduce greasiness. The halal seasoning foods include any one of roasted meat products, stewed meat products, braised rice products, ready-to-eat dipping sauces, and cold seasoning products.

13. A halal seasoning food, characterized in that, The product comprises the halal compound spice composition according to any one of claims 1 to 7 and food-acceptable halal auxiliary materials; the halal compound spice composition accounts for 3% to 20% of the mass of the seasoned food; the seasoned food is any one of roasted meat products, stewed meat products, braised rice products, ready-to-eat dipping sauces, granular seasoning products, and paste-like seasoning sauces.