Method for producing aqueous spice-hot condiment

A production method and technology of spices, which are applied in the direction of medical formulas, plant raw materials, medical preparations containing active ingredients, etc., can solve the problems of insufficient extraction of active ingredients, single product types, complex processes, etc., to achieve rich varieties and save resources. , The effect of simple process

Inactive Publication Date: 2006-05-24
冯兆君
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aqueous spices can be produced by using the above patented technology, but the production methods all adopt the method of compound extraction, the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The production method of embodiment 1, ginger aqueous solution spice

[0026] 150 kg of fresh ginger is pretreated by hand selection, screening, washing, etc., crushed and put into a stainless steel container, add 150 kg of 75° edible ethanol, soak for 12 hours, and then soak in 600 kg of 60°C water for 5 hours. Extraction. The supernatant of the extract is pumped into the blending container, the slag of the extract is squeezed out mechanically, and the juice is taken and put into the blending container. Then pump the juice in the blending container into the distiller, and distill at 120°C for 30 minutes to obtain the aqueous spice and recover the ethanol. Then the obtained aqueous spices are coarsely and finely filtered with a filter. Then sterilize with a liquid sterilizer. Finally, the sterilized product is filled and filled into glass bottles according to the specifications.

Embodiment 2

[0027] Embodiment 2, the production method of Chinese prickly ash aqueous solution spice

[0028] The production process is the same as in Example 1, except that the Chinese prickly ash is selected as raw material.

Embodiment 3

[0029] Embodiment 3, the production method of chicken fresh aqueous solution spices

[0030] 150 kg of raw pepper, 150 kg of dried ginger, 150 kg of white pepper, 150 kg of fragrant leaves, 150 kg of nutmeg, 150 kg of cardamom, 150 kg of Angelica dahurica, and 150 kg of amomum, were pretreated by hand, screened and washed, After crushing, put them into a stainless steel container separately, add 150 kg of 75° edible ethanol respectively, soak for 24 hours, then add 800 kg of 100°C water respectively, and soak for 24 hours. The supernatants are pumped into separate stainless steel blending containers, and the residues are squeezed out with a juicer, and put into the blending containers holding the supernatants. Pump the juice in the above preparation container into the distillation machine, and distill at 120°C for 30 minutes to obtain pepper water solution, ginger water solution, white pepper water solution, bay leaf water solution, nutmeg water solution, cardamom water soluti...

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PUM

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Abstract

The production method of aqueous solution spice includes the following steps: breaking single raw material of spice, placing the broken spice raw material in a container, adding edible ethyl alcohol and soaking said raw material, then soaking by adding hot water to obtain extract, pumping the extract into a distilling machine, distilling for 30-60 min to obtain aqueous solution spice, filtering, sterilizing and filling so as to obtain the invented aqueous solution spice.

Description

technical field [0001] The invention belongs to the field of condiment processing, and in particular relates to a production method of aqueous solution spices. Background technique [0002] my country has used spices and condiments for more than 4,000 years, most of which are original and powdered. Using original or powdered spices, the active ingredients in the spices cannot be fully utilized, and only about 20% of the original spices can be used, and about 40% of the powdered spices can be used, resulting in a serious waste of resources. The active ingredients in raw or powdered spices are easy to volatilize and lose during storage, and are extremely vulnerable to moisture, mildew, and insects. And use loaded down with trivial details inconvenience, need to add different spices repeatedly, use effect is relatively poor. Most consumers do not know how to mix and use, and it is difficult to control the quantity. Spots are produced during the processing of powdered spices ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A61K36/9066
Inventor 周桦孟庆东魏成实
Owner 冯兆君
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