Spice, preparation method thereof and brine

Abstract

The present application relates to the field of seasoning processing technology, specifically disclosing a spice, its preparation method, and brine. The spice comprises the following raw materials by weight: 300-500 parts chili pepper, 200-400 parts Sichuan peppercorn, 100-200 parts star anise, 25-35 parts cinnamon bark, 15-25 parts fennel, 5-15 parts cumin, 5-15 parts black pepper, 5-15 parts nutmeg, 2-7 parts cardamom, 2-7 parts angelica, 5-15 parts amomum, 2-7 parts galangal, 10-20 parts bay leaf, 15-25 parts tsaoko, 5-15 parts tangerine peel, 5-15 parts oak leaf powder, and 10-22 parts magnolia bud powder. The present application has the advantage of being used in brine to make the resulting marinated product rich in flavor but not greasy, easy to store, and suitable for people with weak stomachs.

Description

Technical Field

[0001] The invention relates to the technical field of seasoning processing, in particular to a spice and a preparation method thereof and brine. Background Art

[0002] The main ingredients are poultry, livestock meat, offal, game, some aquatic products and vegetables, which are put into a marinade containing spices. The mixture is boiled over high heat and then simmered over low heat to allow the flavor of the marinade to slowly penetrate into the texture of the ingredients, thus becoming a fragrant and delicious marinated product.

[0003] Braised products are general cooked meat products. They highlight the original taste and color of the raw materials, have a palatable texture, rich flavor, pleasant aroma, are moist but not greasy, and are easy to carry.

[0004] In order to increase the shelf life of marinated products on the market, they often use high salt and spicy ingredients, and add a large amount of MSG to enhance the taste. These factors make the food greasy and can cause gastrointestinal discomfort and indigestion for people with weak stomachs. Summary of the Invention

[0005] In order to obtain a natural spice composition for marinated products that is rich in flavor but not greasy, easy to preserve, and suitable for people with weak stomachs, the present application provides a spice, a preparation method thereof, and a brine.

[0006] In a first aspect, the present application provides a spice, which adopts the following technical solution:

[0007] A spice comprises the following raw materials in parts by weight: 300-500 parts of chili peppers, 200-400 parts of peppercorns, 100-200 parts of star anise, 25-35 parts of cinnamon bark, 15-25 parts of fennel, 5-15 parts of cumin, 5-15 parts of black pepper, 5-15 parts of nutmeg, 2-7 parts of cardamom, 2-7 parts of angelica dahurica, 5-15 parts of amomum villosum, 2-7 parts of galangal, 10-20 parts of bay leaves, 15-25 parts of tsaoko, 5-15 parts of tangerine peel, 5-15 parts of oak leaf powder, and 10-22 parts of magnolia bud powder.

[0008] In order to increase the shelf life of the marinated products currently on the market, they are generally marinated with brine that is heavy in oil, salt and spicy. Although this increases the shelf life of the marinated products, it also affects the taste and appearance of the marinated products to a certain extent.

[0009] By adopting the above technical scheme, firstly, due to the compounding of chili, Sichuan pepper, star anise, cumin, black pepper and galangal, the brine prepared by the spices can remove the fishy smell in the processed brine products and increase the aroma of the brine products, so that the prepared brine products have a spicy and fragrant taste, supplemented by fennel, nutmeg and bay leaves, the aroma intensity is increased, thereby improving the fishy removal effect of the brine, and supplemented by amomum villosum and tangerine peel, while further removing the fishy smell, enriching the aroma layer of the brine, making the aroma of the brine lingering and improving the appetite of the consumer; secondly, by using cinnamon, cardamom, angelica dahurica and tsaoko, the aroma stability of the brine products obtained by brine brine can be improved on the basis of further removing the fishy smell, thereby improving the appetite of the consumer. In addition, the cinnamic acid, eugenol, p-methoxycinnamaldehyde, phenylpropyl acetate and other components contained in cinnamon have very good antioxidant effects, which can react with terpineol and citronellol in Sichuan pepper. , limonene, herbaceous earth, pinene and other ingredients, protein, polyphenols and other ingredients in cumin, and pine oil terpenes, water fennel, limonene and other ingredients in black pepper work together to improve the acid-proof and antibacterial effects of the brine, and have a moisturizing effect on the brine and brine products; finally, the quercetin, chlorogenic acid, tannins and other polyphenols contained in oak leaf powder have unique antibacterial, antiseptic and health-care functions, which can improve the shelf life of brine products while reducing the negative effects of spicy and fragrant brine products on the spleen and stomach of the consumer; magnolia bud powder can work together with oak leaf powder to further reduce the negative effects of spicy and fragrant brine products on the spleen and stomach of the consumer, while reducing the probability of the consumer getting angry; in addition, magnolia bud powder is rich in protein, amino acids, vitamin E, vitamin C, and also contains iron and phosphorus. In addition to supplementing the nutrients needed by the consumer's body, it can also promote appetite and improve human immunity.

[0010] Optionally, based on the spices, the spices further include 4-6 parts of persimmon powder.

[0011] Optionally, the weight ratio of the persimmon powder to the oak leaf powder and magnolia bud powder is 1:(2-2.5):(3-3.5).

[0012] By adopting the above technical scheme, the catechins and betulinic acid contained in persimmon powder are formed by the action of sugars through a series of enzymes and the shikimic acid pathway to form a benzene ring compound, which has the effects of delaying aging and regulating the intestines. It can work together with magnolia bud powder to reduce the irritation of spicy and fragrant marinated products to people with weak stomachs; and catechins, as a phenolic active substance, have antibacterial and antiseptic effects; at the same time, betulinic acid also has a certain antibacterial effect, which can inhibit a variety of bacteria including Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Staphylococcus epidermidis, and then work together with oak leaf powder to further improve the shelf life of brine and marinated products.

[0013] Optionally, based on the spices, the spices further include 3-6 parts of partridge leaf powder.

[0014] By adopting the above technical solution, the partridge leaf powder can increase the flavor and aroma of the brine, alleviate the gastrointestinal irritation of spicy and fragrant brine products on consumers, make the brine products more fragrant rather than spicy, and work together with the oak leaf extract to further improve the shelf life of the spices.

[0015] Optionally, based on the spices, the spices further include 2-6 parts of perilla leaf powder.

[0016] By adopting the above technical solution, the perilla leaf powder can work together with the oak leaf powder to make the marinated products appear high in brightness and color saturation, thereby increasing the appetite of the consumers.

[0017] In a second aspect, the present application provides a method for preparing spices, which adopts the following technical solution:

[0018] A method for preparing spices comprises the following steps:

[0019] Step 1: Grind and mix all the raw materials to obtain mixed spice powder;

[0020] Step 2: extracting the mixed spice powder using a supercritical CO2 extraction method to obtain spices.

[0021] By adopting the above technical solution, the raw materials are mixed in batches and fully mixed, so that the raw materials can be fully coordinated and used to play their role, thereby preparing spices. The above preparation method is simple, efficient, and convenient for industrial production.

[0022] Optionally, the particle size of the mixed spice powder obtained in the step 1 is 60-80 mesh, and the operating temperature during the pulverization process is lower than 50° C.; in the step 2, during the supercritical CO2 extraction process of the mixed spice powder, the temperature is 35-45° C., the pressure is 25-35 MPa, and the extraction time is 3-3.5 h.

[0023] By adopting the above technical solution, after the spice powder is mixed, the beneficial components in each component are more easily volatilized significantly, thereby preparing a spice that fully utilizes the beneficial components and has a stable flavor.

[0024] In a third aspect, the present application provides a brine prepared from spices, comprising the following raw materials in parts by weight: 1115-1960 parts of spices, 0-3 parts of emulsifier, 400-600 parts of vegetable oil, 8-10 parts of sweet noodle sauce, 1-2 parts of MSG, 6-8 parts of salt, and 2-6 parts of white sugar.

[0025] By adopting the above technical solution, the emulsifier makes the mixed spices have good miscibility and uniformity, thereby improving production efficiency, and is combined with other ingredients to obtain a spicy and fragrant brine.

[0026] Optionally, a brine prepared from spices comprises the following steps:

[0027] S1: heating the vegetable oil, mixing it with spices and an emulsifier, and frying it to obtain spice oil;

[0028] S2: Mix the spice oil with sweet bean paste, monosodium glutamate, salt and sugar, stir-fry to obtain a solid mixture, add water, boil, and continue to simmer to obtain brine.

[0029] The raw materials are mixed in batches and fully blended so that the raw materials can be fully coordinated and used to play their role, thereby obtaining brine. The above preparation method is simple, efficient and convenient for industrial production.

[0030] Optionally, in S1, the heating temperature of the vegetable oil is 55-65°C, and the frying time is 10-20 minutes; in S2, the frying time is 1-2 minutes, the continued boiling time is 15-25 minutes, and the weight ratio of the solid mixture to water is 1:(2-3).

[0031] By adopting the above technical solution, a brine is prepared which has a rich but not greasy taste, a spicy and fragrant taste, is easy to preserve, and is suitable for people with weak stomachs to eat.

[0032] In summary, this application has the following beneficial effects:

[0033] 1. Since oak leaf powder and magnolia bud powder are used in this application and work together with other ingredients in spices, the spices are used in brine to prepare the marinated products, which have a rich but not greasy taste, a spicy and fragrant taste, are easy to preserve, and are suitable for people with weak stomachs.

[0034] 2. Since the present application adopts persimmon powder, partridge leaf powder and perilla leaf powder, it can reduce the irritation of spicy and fragrant marinated products to people with weak stomachs, and then work together with oak leaf powder to further increase the shelf life of the brine and marinated products, and make the prepared marinated products show high brightness and high color saturation, thereby improving the appetite of consumers. DETAILED DESCRIPTION

[0035] The present application is further described in detail below with reference to the embodiments.

[0036] Example

[0037] In this embodiment, the oak leaf powder and magnolia bud powder used are obtained by boiling oak leaves and magnolia buds in water for 5-7 hours, drying and grinding.

[0038] Example 1

[0039] A spice comprising the following raw materials by weight:

[0040] 300g chili pepper, 200g Sichuan peppercorn, 100g star anise, 25g cinnamon, 15g fennel, 5g cumin, 5g black pepper, 5g nutmeg, 2g cardamom, 2g angelica, 5g amomum, 2g galangal, 10g bay leaf, 15g tsaoko, 5g tangerine peel, 5g oak leaf powder, 10g magnolia bud powder, 4g persimmon powder, 3g partridge leaf powder and 2g perilla leaf powder.

[0041] A spice is prepared by the following steps:

[0042] Step 1: Grind chili pepper, Sichuan pepper, star anise, cinnamon bark, fennel, cumin, black pepper, nutmeg, cardamom, angelica dahurica, amomum villosum, galangal, bay leaf, tsaoko, tangerine peel, oak leaf powder, magnolia bud powder, persimmon powder, partridge leaf powder, and perilla leaf powder to a particle size of 60 mesh at 25° C. and mix to obtain a mixed spice powder;

[0043] Step 2: Using CO2 gas to extract the mixed spice powder, heating it at a temperature of 35°C and a pressure of 25 MPa for 3.5 hours to obtain spices.

[0044] Example 2

[0045] A spice comprising the following raw materials by weight:

[0046] 500g chili, 400g Sichuan pepper, 200g star anise, 35g cinnamon, 25g fennel, 15g cumin, 15g black pepper, 15g nutmeg, 7g cardamom, 7g angelica, 15g amomum, 7g galangal, 20g bay leaf, 25g tsaoko, 15g tangerine peel, 15g oak leaf powder, 22g magnolia bud powder, 6g persimmon powder, 6g partridge leaf powder and 6g perilla leaf powder.

[0047] A spice is prepared by the following steps:

[0048] Step 1: Grind chili pepper, Sichuan pepper, star anise, cinnamon bark, fennel, cumin, black pepper, nutmeg, cardamom, angelica dahurica, amomum villosum, galangal, bay leaf, tsaoko, tangerine peel, oak leaf powder, magnolia bud powder, persimmon powder, partridge leaf powder, and perilla leaf powder to a particle size of 80 mesh at 45° C. and mix to obtain a mixed spice powder;

[0049] Step 2: Using CO2 gas to extract the mixed spice powder, heating it at a temperature of 45°C and a pressure of 35 MPa for 3 hours to obtain spices.

[0050] Example 3

[0051] A spice comprising the following raw materials by weight:

[0052] 400g chili pepper, 300g Sichuan peppercorn, 150g star anise, 30g cinnamon, 20g fennel, 10g cumin, 10g black pepper, 10g nutmeg, 5g cardamom, 5g angelica, 10g amomum, 5g galangal, 15g bay leaf, 20g tsaoko, 10g tangerine peel, 10g oak leaf powder, 16g magnolia bud powder, 5g persimmon powder, 5g partridge leaf powder and 4g perilla leaf powder.

[0053] A spice is prepared by the following steps:

[0054] Step 1: Grind chili pepper, Sichuan pepper, star anise, cinnamon bark, fennel, cumin, black pepper, nutmeg, cardamom, angelica dahurica, amomum villosum, galangal, bay leaf, tsaoko, tangerine peel, oak leaf powder, magnolia bud powder, persimmon powder, partridge leaf powder, and perilla leaf powder to a particle size of 70 mesh at 35° C. and mix to obtain a mixed spice powder;

[0055] Step 2: Using CO2 gas to extract the mixed spice powder, heating it at a temperature of 40°C and a pressure of 30 MPa for 3.2 hours to obtain spices.

[0056] Example 4

[0057] A spice comprising the following raw materials by weight:

[0058] 410g chili pepper, 300g Sichuan peppercorn, 180g star anise, 28g cinnamon bark, 22g fennel, 10g cumin, 11g black pepper, 9g nutmeg, 6g cardamom, 5g angelica, 9g amomum villosum, 4g galangal, 14g bay leaf, 19g tsaoko, 11g tangerine peel, 10g oak leaf powder, 16g magnolia bud powder, 5g persimmon powder, 4g partridge leaf powder, and 5g perilla leaf powder.

[0059] A spice is prepared by the following steps:

[0060] Step 1: Grind chili pepper, Sichuan pepper, star anise, cinnamon bark, fennel, cumin, black pepper, nutmeg, cardamom, angelica dahurica, amomum villosum, galangal, bay leaf, tsaoko, tangerine peel, oak leaf powder, magnolia bud powder, persimmon powder, partridge leaf powder, and perilla leaf powder to a particle size of 80 mesh at 30° C. and mix to obtain a mixed spice powder;

[0061] Step 2: Using CO2 gas to extract the mixed spice powder, heating it at a temperature of 39°C and a pressure of 27 MPa for 3.1 hours to obtain spices.

[0062] Examples 5-11

[0063] A spice, which is different from Example 3 in that the amounts of persimmon powder, partridge leaf powder, and perilla powder used in the preparation process are as shown in Table 1.

[0064] Table 1 Amounts of persimmon powder, partridge leaf powder, and perilla powder in Examples 5-11

[0065] Example Persimmon powder / g Partridge leaf powder / g Perilla powder / g Example 5 0 0 0 Example 6 5 0 0 Example 7 0 5 0 Example 8 0 0 4 Example 9 5 5 0 Example 10 5 0 4 Example 11 0 5 4

[0066] Examples 12-15

[0067] A spice, which is different from Example 3 in that the amounts of persimmon powder, oak leaf powder, and magnolia bud powder used in the preparation process are as shown in Table 2.

[0068] Table 2 Specific dosages of persimmon powder, oak leaf powder, and magnolia bud powder and their dosage ratios in Examples 12-15

[0069] Example Persimmon powder / g Oak leaf powder / g Magnolia bud powder / g The proportion of the three Example 12 5 2.5 12.5 1：1.5：2.5 Example 13 5 12.5 22.5 1：3：4 Example 14 5 2.5 22.5 1：1.5：4 Example 15 5 12.5 12.5 1：3：2.5

[0070] Comparative Example

[0071] Comparative Example 1

[0072] A spice, which is different from Example 5 in that oak leaf powder is not used in the preparation process.

[0073] Comparative Example 2

[0074] A spice, which is different from Example 5 in that magnolia bud powder is not used in the preparation process.

[0075] Comparative Example 3

[0076] A spice, which differs from Example 5 in that an equal weight of sodium benzoate is used instead of oak leaf powder during the preparation process.

[0077] Application Examples

[0078] In this application example, octenyl succinate starch is selected as the emulsifier and soybean oil is selected as the vegetable oil.

[0079] Application Example 1

[0080] A brine prepared from spices includes the following raw materials by weight:

[0081] 1115g spices, 400g soybean oil, 8g sweet noodle sauce, 1g monosodium glutamate, 6g salt, and 2g white sugar; wherein the spices are prepared by Example 1.

[0082] A brine prepared from spices is prepared by the following steps:

[0083] S1: heating soybean oil to 55°C, mixing it with spices, and frying it for 10 minutes to obtain spice oil;

[0084] S2: Mix the spice oil with sweet bean paste, monosodium glutamate, salt, and white sugar, and stir-fry for 1 minute to obtain a solid mixture. Then, add water in a weight ratio of the solid mixture to water of 1:2, boil the mixture, and continue to simmer for 15 minutes to obtain brine.

[0085] Application Example 2

[0086] A brine prepared from spices includes the following raw materials by weight:

[0087] 1960g spices, 3g octenyl succinate starch, 600g soybean oil, 10g sweet noodle sauce, 2g monosodium glutamate, 8g salt, and 6g white sugar; wherein the spices are prepared by Example 2.

[0088] A brine prepared from spices is prepared by the following steps:

[0089] S1: heating soybean oil to 65°C, mixing it with spices and octenyl succinate starch, and frying it for 20 minutes to obtain spice oil;

[0090] S2: Mix the spice oil with sweet bean paste, monosodium glutamate, salt, and white sugar, and stir-fry for 2 minutes to obtain a solid mixture. Then, add water in a weight ratio of the solid mixture to water of 1:3, boil the mixture, and continue to simmer for 25 minutes to obtain brine.

[0091] Application Example 3

[0092] A brine prepared from spices includes the following raw materials by weight:

[0093] 1540g spices, 1.5g octenyl succinate starch, 500g soybean oil, 9g sweet noodle sauce, 1.5g monosodium glutamate, 7g salt, 4g white sugar; wherein, the spices are prepared by Example 3.

[0094] A brine prepared from spices is prepared by the following steps:

[0095] S1: heating soybean oil to 60°C, mixing it with spices and octenyl succinate starch, and frying it for 15 minutes to obtain spice oil;

[0096] S2: Mix the spice oil with sweet bean paste, monosodium glutamate, salt, and white sugar, and stir-fry for 1.5 minutes to obtain a solid mixture. Then, add water in a weight ratio of the solid mixture to water of 1:2.5, boil the mixture, and continue to simmer for 20 minutes to obtain brine.

[0097] Application Example 4

[0098] A brine prepared from spices includes the following raw materials by weight:

[0099] 1600g of spices, 2g of octenyl succinate starch, 520g of soybean oil, 9g of sweet noodle sauce, 2g of monosodium glutamate, 7g of salt, and 5g of white sugar; wherein the spices are prepared by Example 4.

[0100] A brine prepared from spices is prepared by the following steps:

[0101] S1: heating soybean oil to 55°C, mixing it with spices and octenyl succinate starch, and frying it for 16 minutes to obtain spice oil;

[0102] S2: Mix the spice oil with sweet bean paste, monosodium glutamate, salt, and white sugar, and stir-fry for 2 minutes to obtain a solid mixture. Then, add water in a weight ratio of the solid mixture to water of 1:3, boil the mixture, and continue to simmer for 25 minutes to obtain brine.

[0103] Application Examples 5-15

[0104] A brine prepared with spices is different from that of Application Example 3 in that the spices used in Application Examples 5-15 are prepared in sequence from Examples 5-15, as shown in Table 3.

[0105] Table 3 Comparison table of application examples and example settings

[0106]

[0107]

[0108] Application comparison

[0109] Application Comparative Examples 1-3

[0110] Compared with Application Example 5, the spices used in Application Comparative Examples 1-3 were prepared from Comparative Examples 1-3 in sequence, as shown in Table 4.

[0111] Table 4 Comparison table of application comparison examples and comparison example settings

[0112] Application comparison Comparative Application Example 1 Application Comparative Example 2 Application Comparative Example 3 spices Comparative Example 1 Comparative Example 2 Comparative Example 3

[0113] Detection method

[0114] 1. Sensory test of marinated products

[0115] The duck products were marinated using the brine prepared by Application Examples 1-15 and Application Comparative Examples 1-3, and the braised duck products were subjected to a sensory test; the number of parallel samples of each group of braised duck products was fifteen, and 270 volunteers with weak gastrointestinal function were selected and divided into 18 groups on average, with 15 people in each group. The volunteers in the first group all tasted the braised duck products prepared by Application Example 1, and the volunteers in the second group all tasted the braised duck products prepared by Application Example 2, and so on, and an evaluation score for each item was given. The sensory evaluation standard is shown in Table 5; after removing the five highest scores and the five lowest scores in each group, the average score of each sensory evaluation of each group of volunteers was calculated, and the sensory evaluation results are shown in Table 6.

[0116] Table 5 Sensory test evaluation criteria

[0117]

[0118]

[0119] 2. Shelf life test of marinated products

[0120] The duck products were marinated using the brine prepared by Application Examples 1-15 and Application Comparative Examples 1-3, and the shelf life of the braised duck products was tested; the braised duck products were placed in an environment of 25°C and 70% humidity, and the braised duck products were tested for pathogenic bacteria at regular intervals. The test method was based on GB 4789.2-2003 "Food Hygiene Microbiology - Determination of Total Colony Count", GB4789.3-2003 "Food Hygiene Microbiology - Determination of Coliform Group", GB 4789.4-2003 "Food Hygiene Microbiology - Test for Salmonella", and GB 4789.10-2003 "Food Hygiene Microbiology - Test for Staphylococcus". When the total colony count exceeded the standard or the content of any bacteria exceeded the standard, it indicated that the braised duck products had deteriorated; the number of parallel samples for each group of braised duck products was five, and the average shelf life of each group of braised duck products was calculated and recorded in Table 6.

[0121] Table 6 Sensory evaluation and shelf life test results of braised duck prepared using application examples 1-15 and comparative examples 1-3

[0122]

[0123]

[0124] Combining Application Examples 1-11 and Table 6, it can be seen that under the combined action of persimmon powder, partridge leaf powder and perilla leaf powder, the brine prepared by the spices can make the braised duck obtain excellent color, aroma, taste richness and after-use experience, and improve the shelf life of the braised duck. This is because, first of all, persimmon powder can work with oak leaf powder to improve the aroma level of braised duck, while increasing the shelf life of braised duck, reducing the stimulation of the spicy and fragrant aroma of braised duck, and improving the softness and layering of aroma. In addition, due to the interaction between the beneficial ingredients contained in persimmon powder and oak leaf powder, an excellent gastrointestinal conditioning effect can be achieved, reducing the gastrointestinal irritation of the spicy and fragrant braised duck to the consumer; and partridge leaf powder can further alleviate the gastrointestinal irritation of the spicy and fragrant braised duck to the consumer on this basis, and increase the shelf life of braised duck; perilla leaf can work together with oak leaf powder to make the braised products appear high brightness and high color saturation, thereby increasing the appetite of the consumer in appearance.

[0125] From the application examples 3, 6, 12-15 and Table 6, it can be seen that only when the use of persimmon powder, oak leaf powder and magnolia bud powder is within a reasonable range can the finally prepared braised duck obtain excellent improvement effects in color, aroma, taste richness, post-use experience and shelf life. This may be because when the usage ratio of the three is too high or too low, the beneficial ingredients therein cannot be effectively exerted, thereby exerting a synergistic effect, and then an inhibitory effect occurs.

[0126] In combination with Application Example 5, Application Comparative Examples 1-2 and Table 6, it can be seen that when the spices do not contain oak leaf powder or magnolia bud powder, it will have a negative impact on the sensory evaluation of the braised duck finally prepared. By adding oak leaf powder and magnolia bud powder to cooperate with each other, they can work together with other ingredients in the mixed spice powder system. On the one hand, the color, aroma intensity and layering of the braised duck are improved, and the duck has a spicy and fragrant taste. At the same time, the spicy and fragrant taste reduces the irritation to the gastrointestinal tract of the consumer, so that consumers with weak stomachs can also digest and absorb the braised duck. On the other hand, it can improve the shelf life of the braised duck and increase the storage time.

[0127] In combination with Application Example 5, Application Comparative Example 3 and Table 6, it can be seen that when the preservative ingredients conventionally used in the art replace oak leaf powder, sodium benzoate cannot produce a synergistic effect with ingredients such as magnolia bud powder, persimmon powder, and partridge leaf powder like oak leaf powder, and has no effect on improving the color, aroma, taste richness, and post-use experience of the braised duck, and the effect on improving the shelf life of the braised duck is also very limited.

[0128] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A spice, characterized in that: The invention comprises the following raw materials in parts by weight: 300-500 parts of chili pepper, 200-400 parts of peppercorns, 100-200 parts of star anise, 25-35 parts of cinnamon bark, 15-25 parts of fennel, 5-15 parts of cumin, 5-15 parts of black pepper, 5-15 parts of nutmeg, 2-7 parts of cardamom, 2-7 parts of angelica dahurica, 5-15 parts of amomum villosum, 2-7 parts of galangal, 10-20 parts of bay leaf, 15-25 parts of tsaoko, 5-15 parts of tangerine peel, 5-15 parts of oak leaf powder, and 10-22 parts of magnolia bud powder.

2. A spice according to claim 1, characterized in that: Based on the spice, the spice also includes 4-6 parts of persimmon powder.

3. A spice according to claim 2, characterized in that: The weight ratio of the persimmon powder to the oak leaf powder and magnolia bud powder is 1: (2-2.5): (3-3.5).

4. A spice according to any one of claims 1 to 3, characterized in that: Based on the spices, the spices also include 3-6 parts of partridge leaf powder.

5. A spice according to claim 4, characterized in that: Based on the spice, the spice also includes 2-6 parts of perilla leaf powder.

6. A method for preparing a spice according to any one of claims 1 to 5, characterized in that: The following steps are involved: Step 1: Grind and mix all the raw materials to obtain mixed spice powder; Step 2: extracting the mixed spice powder using a supercritical CO2 extraction method to obtain spices.

7. The method for preparing spice according to claim 6, wherein: The particle size of the spices obtained in the step 1 is 60-80 mesh, and the operating temperature during the pulverization process is lower than 50° C.; in the step 2, the temperature is 35-45° C., the pressure is 25-35 MPa, and the extraction time is 3-3.5 h during the extraction of the mixed spice powder by supercritical CO2 extraction.

8. The brine prepared by using the spice according to any one of claims 1 to 5 comprises the following raw materials in parts by weight: 1115-1960 parts of spice, 0-3 parts of emulsifier, 400-600 parts of vegetable oil, 8-10 parts of sweet bean paste, 1-2 parts of monosodium glutamate, 6-8 parts of salt, and 2-6 parts of white sugar.

9. The brine prepared from spices according to claim 8, characterized in that: The steps include: S1: heating the vegetable oil, mixing it with spices and an emulsifier, and frying it to obtain spice oil; S2: Mix the spice oil with sweet bean paste, monosodium glutamate, salt and sugar, stir-fry to obtain a solid mixture, add water, boil, and continue to simmer to obtain brine.

10. The brine prepared from spices according to claim 9, characterized in that: In the S1, the heating temperature of the vegetable oil is 55-65°C, and the frying time is 10-20 minutes; in the S2, the frying time is 1-2 minutes, the boiling time is 15-25 minutes, and the weight ratio of the solid mixture to water is 1:(2-3).

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