Compound seasoning powder capable of removing fishy smell, deodorizing and enhancing aroma and preparation process of compound seasoning powder

Abstract

The invention provides compound seasoning powder capable of removing fishy smell, deodorizing and enhancing aroma. The compound seasoning powder is prepared from the following raw materials in parts by weight: 3-6 parts of salvia officinalis, 3-6 parts of thyme, 8-12 parts of radix angelicae, 1-3 parts of white pepper, 3-7 parts of amomum cardamomum, 6-10 parts of onion powder and 6-10 parts of garlic powder. The invention also provides a preparation process of the seasoning powder, which comprises the following steps: S1, weighing the raw materials, screening the raw materials to remove impurities, and then drying the raw materials; s2, respectively performing low-temperature crushing on the raw materials in a crusher, and crushing into fine powder; s3, fully stirring the fine powder in the S2 in a high-speed stirrer to obtain a mixture; and S4, sterilizing, disinfecting and sieving the uniformly stirred mixture, and filling to obtain the fishy smell-removing, deodorizing and aroma-enhancing composite seasoning powder. Effective components are extracted in a pure plant form, chemical reagents such as preservatives do not need to be added, and the traditional Chinese medicine composition is natural, green and healthy and has good fishy smell removal and deodorization effects.

Description

Technical Field

[0001] The invention belongs to the technical field of seasonings, and particularly relates to a fishy-removing, deodorizing and flavoring composite seasoning powder and a preparation process thereof. Background Art

[0002] Meat and fish have a certain fishy smell, the main component of which is methyl mercaptan. At present, deodorization is carried out by adding a certain amount of spices, such as five-spice powder, brine powder, stewed meat powder, etc., and even some spices and seasonings with chemical agents such as preservatives. However, these spices and seasonings currently have certain defects: 1. In today's world where people pay attention to food safety, these seasonings cannot meet people's pursuit of healthy and nutritious diets, 2. The effect of removing fishy smell is not ideal, especially for fish. Summary of the invention

[0003] In order to solve the above-mentioned deficiencies of the prior art, the first purpose of the present invention is to provide a composite seasoning powder for removing fishy smell, deodorizing and enhancing flavor, which is prepared by mixing in the form of pure plants, without any preservatives or other chemical agents, is natural and pollution-free, more green and healthy, and has a better effect in removing fishy smell.

[0004] To achieve the above object, the present invention provides the following technical solutions: A composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance, comprising the following raw materials in parts by weight: 3-6 parts of sage, 3-6 parts of thyme, 8-12 parts of angelica, 1-3 parts of white pepper, 3-7 parts of white cardamom, 6-10 parts of onion powder and 6-10 parts of garlic powder.

[0005] Preferably, the following raw materials are included in parts by weight: 5 parts of sage, 5 parts of thyme, 10 parts of angelica, 2 parts of white pepper, 5 parts of white cardamom, 8 parts of onion powder and 8 parts of garlic powder.

[0006] Preferably, the weight ratio of the sage, the thyme and the angelica dahurica is 1:1:2.

[0007] The second object of the present invention is to provide a preparation process of a composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance, comprising the following steps: S1, weighing the above raw materials by weight, screening the raw materials to remove impurities, and then drying the raw materials; S2, grinding the raw materials into fine powder in a grinder at low temperature; S3, the fine powder in S2 is fully stirred in a high-speed mixer to obtain a mixture; S4, the uniformly stirred mixture is sterilized, sieved and then filled to obtain the fishy smell-removing, deodorizing and flavoring composite seasoning powder.

[0008] Preferably, the drying temperature in S1 is between 30 and 50°C.

[0009] Preferably, the temperature of the low-temperature pulverization in step S2 is controlled within 10°C.

[0010] Preferably, the particle size of the fine powder in S2 is controlled within 60 meshes.

[0011] Compared with the prior art, the beneficial effects of the present invention are: the effective ingredients are extracted in the form of pure plants, no need to add any chemical reagents such as preservatives, natural, green and healthy, and good in removing fishy smell and deodorizing effects. DETAILED DESCRIPTION

[0012] The technical solutions in the embodiments of the present invention are described clearly and completely below. 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 creative work are within the scope of protection of the present invention.

[0013] The present application discloses a composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance, comprising the following raw materials in parts by weight: 3-6 parts of sage, 3-6 parts of thyme, 8-12 parts of angelica, 1-3 parts of white pepper, 3-7 parts of white cardamom, 6-10 parts of onion powder and 6-10 parts of garlic powder.

[0014] Among them, sage is a perennial herb, a precious Chinese medicinal herb, with long soft or nearly hairless stems, pinnate compound leaves, and soft hairs on both sides of the leaves. The leaf part is used as the raw material. Its leaves have a strong fragrant aroma. The main ingredients are thujone, eucalyptol, borneol, etc. They can effectively decompose the fishy smell in various meats and fish, making the meat more mellow and free of peculiar smell.

[0015] Thyme, a small semi-shrub plant of the genus Thymus in the Lamiaceae family, has a short and thin stem, burrs on the surface, dark green, hollow cylindrical, and large leaves. It has the effects of dispelling wind and relieving exterior symptoms, promoting qi and relieving pain, and is used to treat colds, toothaches, indigestion, acute gastroenteritis, hypertension and other diseases. In this embodiment, its leaves are also taken as raw materials to prepare compound seasoning powder. Its leaves have the same ability as mint to give color and flavor to various meats, have a unique aroma, not only a slightly sweet taste, but also a sweet and minty cool taste, making meat products more perfect.

[0016] Angelica dahurica is a tall perennial herb with a cylindrical root. Its root is used as medicine, and it has the functions of removing diseases and dampness, draining pus and promoting tissue regeneration, and promoting blood circulation. It can be used as a spice. Angelica dahurica contains volatile oils, coumarins and their derivatives, and has a strong and spicy aroma. It can inhibit the fishy smell of various meats and fish, thus effectively achieving the effect of removing fishy smell and mutton.

[0017] White pepper is the dried, nearly ripe fruit of the pepper plant of the Piperaceae family. It has a fragrant smell and is one of the favorite condiments.

[0018] White cardamom is a perennial herbaceous plant of the Zingiberaceae family and the genus Cardamom. The rhizome is elongated and creeping, the stems are clustered, the plant height can reach 3 meters, and the leaf sheaths at the base of the stem are green. The leaves are ovate-lanceolate, with a tail-point at the top, smooth and hairless on both sides, and nearly sessile; the ligule is round, and the spike inflorescence is emitted from the rhizome near the base of the stem. It is cylindrical, rarely conical, and densely covered with bracts arranged in a shingle-like manner; the bracts are triangular, straw yellow, and the bracteoles are tubular and cracked on one side; the calyx is tubular, white and slightly red, with long soft hairs on the outside, the lobes are white, oblong, the lip is oval, the center is yellow, concave, and the edges are yellow-brown, the stamens are recurved, the connective appendages are three-lobed, and the ovary is covered with long soft hairs. The capsule is nearly spherical, white or light yellow, the pericarp is woody, and it is easy to crack into three petals; the seeds are irregular polyhedrons, dark brown, and have an aromatic smell.

[0019] As a preferred embodiment of the present embodiment, the fishy, ​​deodorizing and flavoring composite seasoning powder comprises the following raw materials in parts by weight: 5 parts of sage, 5 parts of thyme, 10 parts of angelica, 2 parts of white pepper, 5 parts of cardamom, 8 parts of onion powder and 8 parts of garlic powder, wherein the weight ratio of the sage, the thyme and the angelica is 1:1:2.

[0020] The fishy-removing, deodorizing and flavoring composite seasoning powder is prepared by the following preparation process, which specifically comprises the following steps: S1, weigh the above-mentioned parts by weight of raw materials, and screen the raw materials to remove impurities. Generally, a sieve is used to remove stones, sand, roots and branches mixed in them, and then the raw materials are dried. The drying temperature is preferably 30-50° C. for effective dehumidification. The drying temperature should not be too high, as it is easy to destroy the effective components of the raw materials, and too low a dehumidification effect is not ideal; S2, the dried raw materials are respectively subjected to low-temperature pulverization in a pulverizer and pulverized into fine powder. During the pulverization process, in order not to destroy the effective components of the raw materials, the temperature of the low-temperature pulverization is controlled within 10° C., and the particle size of the fine powder is controlled within 60 meshes; S3, the fine powder in S2 is fully stirred in a high-speed mixer to obtain a mixture; S4, the uniformly stirred mixture is sterilized, sieved and then filled to obtain the fishy smell-removing, deodorizing and flavoring composite seasoning powder.

[0021] All meats and fishes contain ingredients with fishy smell and odor, all of which are based on methyl mercaptan as the main component. In the present embodiment, raw materials such as sage, thyme and angelica contain chlorophyll copper sodium, and the raw materials are crushed at low temperature, and chlorophyll copper sodium is not destroyed, and is effectively extracted, so that chlorophyll copper sodium is effectively retained in the composite seasoning powder, and chlorophyll copper sodium can react with methyl mercaptan, effectively decomposing sulfur-containing compounds. After a large number of tests by the applicant, sage, thyme and angelica have a larger capture rate of methyl mercaptan, especially when the weight ratio of the three is 1:1:2, the capture rate of methyl mercaptan is the largest, and the ability to remove fishy smell is the strongest. Compared with other chemical fishy smell removal powders currently on the market, its ability to remove fishy smell and deodorize is relatively improved by 60%~80%, and the composite seasoning powder in the application uses pure plants as raw materials, without any preservatives, and directly adopts the method of crushing to deeply extract the effective ingredients in the raw materials, which not only has good fishy smell removal and deodorization effects, but also is natural, green, healthy and pollution-free.

[0022] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance, characterized in that It includes the following raw materials in parts by weight: 3-6 parts of sage, 3-6 parts of thyme, 8-12 parts of angelica, 1-3 parts of white pepper, 3-7 parts of white cardamom, 6-10 parts of onion powder and 6-10 parts of garlic powder.

2. The deodorizing and flavoring composite seasoning powder according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 5 parts of sage, 5 parts of thyme, 10 parts of angelica dahurica, 2 parts of white pepper, 5 parts of white cardamom, 8 parts of onion powder and 8 parts of garlic powder.

3. The deodorizing and flavoring composite seasoning powder according to claim 1 or 2, characterized in that The weight proportions of the sage, the thyme and the angelica dahurica are 1:1:

2.

4. A preparation process for a composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance, characterized in that The following steps are involved: S1. Weigh the raw material according to any one of claims 1 to 3, screen the raw material to remove impurities, and then dry the raw material; S2, grinding the raw materials into fine powder in a grinder at low temperature; S3, the fine powder in S2 is fully stirred in a high-speed mixer to obtain a mixture; S4, the uniformly stirred mixture is sterilized, sieved and then filled to obtain the fishy smell-removing, deodorizing and flavoring composite seasoning powder.

5. The preparation process of the composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance according to claim 4, characterized in that: The drying temperature in S1 is between 30 and 50°C.

6. The preparation process of the composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance according to claim 4, characterized in that: The temperature of the low-temperature pulverization in step S2 is controlled within 10°C.

7. The preparation process of the composite seasoning powder for removing fishy smell, deodorizing and enhancing fragrance according to claim 4, characterized in that: The particle size of the fine powder in S2 is controlled within 60 meshes.