Artemisia capillaris root and poria cocos seasoning bag
By combining and combining the tangerine root and poria with other seasonings, a seasoning package for stewing raw meat products was prepared, which solved the problem that existing seasoning packages were difficult to improve the nutritional and healthy value, and achieved a double improvement in taste and nutrition.
Patent Information
- Application Number
- CN202510038351.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-10
- Publication Date
- 2025-03-28
AI Technical Summary
Existing seasoning packs are difficult to improve their nutritional and healthy value while ensuring the taste of food. Especially in the process of food processing, it is difficult to meet the needs of different tastes and nutritional qualities.
A novel seasoning package is prepared by combining and combining the Yinchen root and Poria with other seasonings to stew raw meat products.
This seasoning package not only gives the stewed meat products a unique flavor of Artemisia and Poria, but also improves its nutritional and health care value, and has a certain health care effect of relieving wind and relieving exteriors, enhancing immunity, calming and calming the mind.
Abstract
Description
Technical Field
[0001] The present application belongs to the field of food processing technology, and specifically relates to a seasoning packet prepared based on Artemisia capillaris root and Poria cocos. Background Art
[0002] With the improvement of people's living standards and the expansion of the pre-prepared food market, people are paying more and more attention to the taste and nutritional needs of food processing. Based on the traditional Chinese medicine concept of "medicine and food have the same origin" and Chinese food culture and habits, food industry personnel are also actively trying to combine different traditional Chinese medicine ingredients with existing seasonings, in order to further improve the nutritional and health value of related seasonings while ensuring the taste quality of food. Summary of the invention
[0003] The purpose of the present application is to provide a capillary capillary root and poria cocos seasoning package, so as to further meet the needs of different tastes and nutritional qualities in the food processing process.
[0004] The specific technical solutions adopted in this application are as follows.
[0005] A capillary root and tuckahoe seasoning package, which is mainly used for stewing raw meat products (such as pork, beef, mutton or pork ribs, beef ribs, mutton ribs, etc.); the seasoning package comprises, by weight: 3-8 parts of Artemisia capillaris root and 10-15 parts of Poria cocos; 25-30 parts of edible oil (such as soybean oil); 4-6 parts ginger (or ginger powder), 2-3 parts fennel, 1-2 parts star anise, 1-2 parts chili, 1-2 parts Sichuan pepper, 1-2 parts cinnamon; 2-3 parts sweet noodle sauce, 10-12 parts soy sauce, 2-3 parts oyster sauce; Preferably, the mixture is further combined with 8 to 12 parts of edible salt, 9 to 12 parts of monosodium glutamate, 8 to 10 parts of white sugar, and 1 to 3 parts of chicken essence.
[0006] When the capillaris root and poria cocos seasoning package is used for stewing pork ribs, the preferred formula combination is: 6 parts of Artemisia capillaris root and 11 parts of Poria cocos; 27 parts soybean oil; 5 parts ginger (or ginger powder), 2 parts fennel, 1 part star anise, 1 part chili, 1 part Sichuan pepper, 1 part cinnamon; 2 parts sweet noodle sauce, 12 parts soy sauce, 2 parts oyster sauce, 8 parts table salt, 10 parts MSG, 9 parts white sugar, and 2 parts chicken essence.
[0007] The Artemisia capillaris and Poria cocos seasoning packet is used for stewing pork ribs (with the seasoning packet of this application, just add water to stew, or add salt and chicken essence to season according to the taste), and the reference dosage is: every 100g of the seasoning packet is used for stewing 1-1.5kg of ribs; the preferred dosage is 100g of the seasoning packet for every 1kg of pork ribs.
[0008] The preparation method of the capillaris root and Poria cocos seasoning bag specifically refers to the following steps: (1) Raw material pretreatment Grind the condiments such as Artemisia capillaris root, Poria cocos, ginger, cumin, star anise, chili pepper, Sichuan pepper, cinnamon powder, etc. into powder with uniform particles; (2) Compound processing Heat the cooking oil to 135-140℃, add the ground ginger and fry until it is slightly browned (the temperature will drop to about 120℃ at this time) and the ginger aroma overflows; At a temperature of about 120℃, add sweet noodle sauce and oyster sauce and fry (the temperature will drop slightly to about 110℃ at this time), then add soy sauce, Artemisia capillaris root powder, Poria powder, cumin powder, star anise powder, chili powder, pepper powder, cinnamon powder, and keep warm at about 110℃ for 3-5 minutes; After the insulation is over, add salt, MSG, sugar and chicken essence as needed, mix well and cool naturally to about 40~45℃, then package it while it is hot.
[0009] Poria cocos and Artemisia capillaris are both common medicinal materials in existing traditional Chinese medicine. Poria cocos contains active ingredients such as tuckahoe polysaccharide and triterpenoid compounds, which have multiple functions such as enhancing immunity and calming the nerves. Artemisia capillaris root is the root of the plant Artemisia scoparia (Artemisia capillaris), which tastes pungent, bitter and warm in nature, and has the functions of dispelling wind and relieving exterior symptoms, promoting qi and activating blood circulation.
[0010] In the present application, Poria cocos and Artemisia capillaris root are combined and compounded with existing commonly used meat stewing seasonings, which not only give the processed meat products a new Artemisia capillaris and Poria cocos flavor, but also further enrich the nutritional and health value of the processed food and appropriately enhance its health function.
[0011] In general, the capillaris root and poria cocos seasoning package provided in this application creatively applies capillaris root to seasoning, and adjusts its taste applicability with poria cocos. Based on the adjustment of the existing seasoning combination formula, the new seasoning package (sauce package) has certain health care effects of dispelling wind and relieving exterior symptoms, enhancing immunity, and calming the nerves, effectively improving the health and nutritional value of processed food, and thus has good application value and significance for promotion and application. DETAILED DESCRIPTION
[0012] The present application is further explained below in conjunction with the examples. Before introducing the specific examples, some experimental materials in the following examples are briefly introduced as follows.
[0013] Artemisia capillaris root (Artemisia capillaris root produced in March) and Poria cocos were purchased randomly from the Chinese herbal medicine market; Sweet noodle sauce, produced by Yantai Xinhe Enterprise Food Co., Ltd. Other condiments such as soybean oil, ginger, soy sauce, star anise, etc. were purchased randomly from the condiment market.
[0014] Example 1 Taking the specific proportion of the Artemisia capillaris root and Poria cocos seasoning package as an example, the preparation process of the seasoning package of this application is briefly introduced as follows.
[0015] The capillaris root and Poria cocos seasoning package provided in this embodiment has a composition ratio of: 6 parts of Artemisia capillaris root and 11 parts of Poria cocos; 27 parts soybean oil; 5 parts ginger, 2 parts fennel, 1 part star anise, 1 part chili, 1 part Sichuan pepper, 1 part cinnamon; 2 parts sweet noodle sauce, 12 parts soy sauce, 2 parts oyster sauce, 8 parts table salt, 10 parts MSG, 9 parts white sugar, and 2 parts chicken essence.
[0016] When preparing the seasoning packet (i.e., the product in the form of a sauce packet), the preparation process is as follows: (1) Raw material pretreatment Grind the condiments such as Artemisia capillaris root, Poria cocos, ginger, cumin, star anise, chili pepper, Sichuan pepper, cinnamon powder, etc. into powder with uniform particles; (2) Compound processing Heat the cooking oil to 140℃, add the ground ginger and fry until it turns slightly brown (the temperature will drop to about 117℃ at this time) and the ginger aroma overflows; At a temperature of about 117°C, add sweet noodle sauce and oyster sauce and fry (the temperature drops slightly to about 110°C at this time), then add soy sauce, Artemisia capillaris root powder, Poria cocos powder, cumin powder, star anise powder, chili powder, pepper powder, cinnamon powder, and keep warm at about 105°C for 4 minutes; After the insulation is over, add salt, MSG, sugar and chicken essence as needed, mix well and cool naturally to about 45℃, then pack them while hot (net weight of each small package is 100g).
[0017] Example 2 Taking stewed spare ribs as an example, in order to determine the difference and impact of different Artemisia capillaris and dosage on the taste of the processed object, the inventors prepared different Artemisia capillaris and Poria cocos seasoning packets (sauce packets), and conducted taste evaluation experiments respectively. The specific situation is briefly described as follows.
[0018] First, refer to the operation of Example 1, only the amount of Artemisia capillaris and Poria cocos is adjusted to 3, 4, 6, and 8 respectively, and then different Artemisia capillaris and Poria cocos seasoning packets (sauce packets) are prepared; Subsequently, the pork ribs were stewed with 100g of Artemisia capillaris and Poria cocos seasoning packet (sauce packet) per kilogram of pork ribs. The taste and special flavor of the ribs and rib soup were scored and evaluated according to the existing conventional food taste evaluation method.
[0019] The taste evaluation results are shown in Table 1 below.
[0020] Table 1. Taste evaluation results of different proportions of Artemisia capillaris to seasoning packets (sauce packets) .
[0021] From the results in the above table, it can be seen that when the dosage of Artemisia capillaris is 3 to 8 parts, it has a good taste effect. However, considering the comprehensive factors of "rib meatiness" and "soup feeling", 6 parts of Artemisia capillaris is the most appropriate dosage ratio.
[0022] In general, due to the use of Artemisia capillaris and Poria cocos in the seasoning, the ribs and ribs soup have a unique taste and rich nutrition, and the seasoning package also has certain health functions. Therefore, the Artemisia capillaris and Poria cocos seasoning provided by the present invention not only enriches the taste series of the stewed ribs, but also has certain medicinal functions, which can further meet the high-quality needs of different groups of people for the seasoning package.
Claims
1. A capillary root and Poria cocos seasoning package, characterized in that: The seasoning packet is in the form of a sauce packet and is used for stewing raw meat products; The seasoning package comprises, by weight: 3-8 parts of Artemisia capillaris root and 10-15 parts of Poria cocos; 25-30 parts of cooking oil; 4-6 parts ginger, 2-3 parts fennel, 1-2 parts star anise, 1-2 parts chili, 1-2 parts Sichuan pepper, 1-2 parts cinnamon; 2~3 parts sweet noodle sauce, 10~12 parts soy sauce, 2~3 parts oyster sauce.
2. The capillary root and Poria cocos seasoning package as claimed in claim 1, characterized in that: The seasoning packet also includes 8 to 12 parts of edible salt, 9 to 12 parts of MSG, 8 to 10 parts of white sugar, and 1 to 3 parts of chicken essence.
3. The Artemisia capillaris root and Poria cocos seasoning package as claimed in claim 2, characterized in that: The ingredients combination is: 6 parts of Artemisia capillaris root and 11 parts of Poria cocos; 27 parts soybean oil; 5 parts ginger, 2 parts fennel, 1 part star anise, 1 part chili, 1 part Sichuan pepper, 1 part cinnamon; 2 parts sweet noodle sauce, 12 parts soy sauce, 2 parts oyster sauce, 8 parts table salt, 10 parts MSG, 9 parts white sugar, and 2 parts chicken essence.
4. Use of the Artemisia capillaris and Poria cocos seasoning package according to any one of claims 1 to 3 in the stewing process of raw meat products.
5. The use of the Artemisia capillaris root and Poria cocos seasoning package in the stewing process of raw meat products as claimed in claim 4, characterized in that: The raw meat product is pork ribs. When used, every 100g of the seasoning packet is used for stewing 1-1.5kg of pork ribs.
6. The use of the Artemisia capillaris root and Poria cocos seasoning package in the stewing process of raw meat products as claimed in claim 5, characterized in that: Use 100g of seasoning packet per 1kg of pork ribs.
7. The method for preparing the capillaris root and Poria cocos seasoning packet according to claim 1, characterized in that: The method comprises the following steps: (1) Raw material pretreatment Grind the root of Artemisia capillaris, Poria cocos, ginger, cumin, star anise, chili pepper, Sichuan pepper and cinnamon powder into powder with uniform particles; (2) Compound processing Heat cooking oil to 135-140℃, add ground ginger and fry until it turns slightly brown and the ginger aroma is released; Add sweet noodle sauce and oyster sauce and fry at 120-130℃; At a temperature of 100-120°C, add soy sauce, Artemisia capillaris root powder, Poria cocos powder, cumin powder, star anise powder, chili powder, pepper powder, and cinnamon powder, and keep warm at 100-110°C for 3-5 minutes; After the insulation is completed, add other ingredients as needed, mix well, and naturally cool to 40~45℃ before packaging.