Process for preparing natural aromatic cooking condiment

Abstract

A process for preparing a natural aromatic cooking condiment, which process comprises: S1, raw material pretreatment; S2, primary centrifugation; S3, secondary centrifugation; S4, extract mixing; S5, mixed solution concentration; and S6, sterilization and packaging. In the process, an Osmanthi fragrantis flos powder, a Chrysanthemi flos powder, and a loquat powder are added, wherein the Osmanthi fragrantis flos powder has the effects of maintaining beauty and youth and invigorating the spleen and stomach, the Chrysanthemi flos powder is rich in nutrients such as saccharides, amino acids and vitamins, and is capable of regulating intestinal microbial flora and promoting gastric peristalsis to prevent constipation, and the loquat powder has the effects of clearing heat and moistening the lungs, dissipating phlegm and relieving a cough, lubricating the intestines and relieving constipation, clearing liver-fire and promoting bile flow, and clearing heat and removing toxicity, which increase the nutritional value of the natural aromatic cooking condiment while improving the taste. By means of adding a process of bioenzymatic degradation to the centrifugation process, so as to subject chicken to enzymolysis, the original aroma of the chicken is reserved, and also, the prepared natural aromatic cooking condiment is easy to digest and absorb due to the bioenzyme-aided decomposition of the proteins in the chicken.

Description

Preparation process of natural aromatic cooking seasoning Technical Field

[0001] The invention relates to the technical field of condiments, in particular to a preparation process of a natural aromatic cooking condiment. Background Art

[0002] Condiments refer to supplementary foods that enhance the color, aroma, and flavor of dishes, stimulate appetite, and are beneficial to human health. Their main function is to improve the quality of dishes, satisfy consumers' sensory needs, stimulate appetite, and improve human health. Technical issues

[0003] However, the condiments prepared by the prior art still have some defects:

[0004] 1. Condiments prepared by existing technologies have a single nutrient element composition, and are unable to provide health benefits, especially in terms of health care.

[0005] 2. At the same time, the condiments prepared by the existing technology have a relatively simple preparation process and are unable to decompose the nutrients in the raw materials, resulting in the nutrients in the condiments being difficult to digest and absorb;

[0006] In view of the above problems, the inventors proposed a preparation process of a natural aromatic cooking seasoning to solve the above problems. Technical Solutions

[0007] In order to solve the above problems, the purpose of the present invention is to provide a preparation process of a natural aromatic cooking seasoning.

[0008] To solve the above technical problems, the present invention adopts the following technical solution: a preparation process of a natural aromatic cooking seasoning, comprising the following steps:

[0009] S1. Raw material pretreatment

[0010] Choose chicken, first wash the chicken, then chop the chicken, then pour the chopped chicken into the pot, add water, salt and pepper, boil over high heat to remove suspended impurities, then change to low heat to soak;

[0011] S2, one centrifugation

[0012] Using a centrifugal device, add the chicken and water extracted with slow fire in S1 into the centrifugal device and perform a centrifugation to obtain a primary separated oil, a primary extract and chicken;

[0013] S3, secondary centrifugation

[0014] Then, according to the step in S2, the obtained primary extract is added to the centrifugal device again and centrifuged twice, and the secondary separated oil and secondary extract are obtained after the second centrifugation;

[0015] S4. Extract Mixing

[0016] The primary extract and the secondary extract obtained in S2 and S3 are added to a mixing device, and spices are selected and added thereto, and the primary extract, the secondary extract and the spices are mixed until uniformly mixed to obtain a mixed solution;

[0017] S5. Concentration of mixed solution

[0018] The mixed solution obtained in S4 is added to a concentration device and concentrated twice to obtain a concentrated feed solution;

[0019] S6. Sterilization packaging

[0020] The obtained concentrated liquid is added to a sterilization device to sterilize the concentrated liquid, and then the sterilized concentrated liquid is added to a canning device, canned and packaged in a quantitative manner, and finally refrigerated for storage. Beneficial effects

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. In the present invention, spices are added in the process, and the spices are osmanthus powder, chrysanthemum powder, and pipa powder. Osmanthus powder has the effects of beautifying and nourishing the skin and strengthening the spleen and stomach. Chrysanthemum powder is rich in nutrients such as sugar, amino acids and vitamins, which can regulate intestinal microbial flora, promote gastric peristalsis and prevent constipation. Pipa powder has the effects of clearing heat and moistening the lungs, resolving phlegm and relieving cough, moistening the intestines and promoting bowel movements, clearing the liver and promoting gallbladder function, and clearing away heat and detoxifying. The nutritional value of the natural aromatic cooking seasoning is improved while increasing the taste.

[0023] 2. In the present invention, by adding a bio-enzyme degradation process during the centrifugation process, the chicken is enzymatically hydrolyzed, while retaining the original flavor of the chicken. At the same time, the bio-enzyme helps decompose the protein in the chicken, making the prepared natural aromatic cooking seasoning easier to digest and absorb. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0025] FIG1 is a flow chart of a preparation process of a natural aromatic cooking condiment of the present invention. Modes for Carrying Out the Invention

[0026] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0027] Example: As shown in FIG1 , the present invention provides a process for preparing a natural aromatic cooking seasoning, comprising the following steps:

[0028] S1. Raw material pretreatment

[0029] Choose chicken, first wash the chicken, then chop the chicken, then pour the chopped chicken into the pot, add water, salt and pepper, boil over high heat to remove suspended impurities, then change to low heat to soak;

[0030] S2, one centrifugation

[0031] Using a centrifugal device, add the chicken and water extracted with slow fire in S1 into the centrifugal device and perform a centrifugation to obtain a primary separated oil, a primary extract and chicken;

[0032] S3, secondary centrifugation

[0033] Then, according to the step in S2, the obtained primary extract is added to the centrifugal device again and centrifuged twice, and the secondary separated oil and secondary extract are obtained after the second centrifugation;

[0034] S4. Extract Mixing

[0035] The primary extract and the secondary extract obtained in S2 and S3 are added to a mixing device, and spices are selected and added thereto, and the primary extract, the secondary extract and the spices are mixed until uniformly mixed to obtain a mixed solution;

[0036] S5. Concentration of mixed solution

[0037] The mixed solution obtained in S4 is added to a concentration device and concentrated twice to obtain a concentrated feed solution;

[0038] S6. Sterilization packaging

[0039] The obtained concentrated liquid is added to a sterilization device to sterilize the concentrated liquid, and then the sterilized concentrated liquid is added to a canning device, canned and packaged in a quantitative manner, and finally refrigerated for storage.

[0040] In S1, the ratio of the chicken to water is 10-20:1, the temperature of the slow fire extraction is 50-60°C, and the time is 3-4 hours.

[0041] In S2, during the one centrifugation process, enzymes are added to perform enzymatic hydrolysis on the added chicken and water.

[0042] In S4, the spice is any one of osmanthus powder, chrysanthemum powder, and pipa powder, or a mixture of any two of them.

[0043] In S5, the temperature of the two concentrations is 50-60°C, and the concentration equipment uses an ultrafiltration membrane to concentrate the mixed liquid.

[0044] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.

Claims

1. A process for preparing a natural aromatic cooking condiment, characterized in that: The following steps are involved: S1. Raw material pretreatment Choose the chicken, first wash it, then chop it, then pour the chopped chicken into the pot, add water, salt and pepper, boil it over high heat to remove suspended impurities, then change to low heat to soak; S2, one centrifugation Using a centrifugal device, adding the chicken and water extracted by slow fire in S1 into the centrifugal device, and performing a centrifugation once, after which a primary separation of fat, a primary extract and chicken are obtained; S3, secondary centrifugation Then, according to the step in S2, the obtained primary extract is added to the centrifugal device again for secondary centrifugation, and secondary separated oil and secondary extract are obtained after the secondary centrifugation; S4. Extract Mixing The primary extract and the secondary extract obtained in S2 and S3 are added to a mixing device, and spices are selected and added thereto, and the primary extract, the secondary extract and the spices are mixed to obtain a mixed solution after mixing evenly; S5. Mixed liquid concentration The mixed solution obtained in S4 is added to a concentration device and concentrated twice to obtain a concentrated feed solution; S6. Sterilization packaging The obtained concentrated liquid feed is added into a sterilizing device to sterilize the concentrated liquid feed, and then the sterilized concentrated liquid feed is added into a canning device, quantitatively canned and packaged, and finally refrigerated for storage.

2. The process for preparing a natural aromatic cooking condiment according to claim 1, characterized in that: In S1, the ratio of the chicken to water is 10-20:1, the temperature of the slow fire extraction is 50-60°C, and the time is 3-4h.

3. The preparation process of a natural aromatic cooking seasoning according to claim 1, characterized in that: In S2, during the centrifugation process, enzymes are added to perform enzymatic hydrolysis on the added chicken and water.

4. The process for preparing a natural aromatic cooking seasoning according to claim 1, characterized in that: In S4, the spice is any one of osmanthus powder, chrysanthemum powder, and pipa powder, or a mixture of any two of them.

5. The process for preparing a natural aromatic cooking seasoning according to claim 1, characterized in that: In S5, the temperature of the two concentrations is 50-60°C, and the concentration device uses an ultrafiltration membrane to concentrate the mixed solution.

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