A kind of soluble seasoning for removing fishy smell and enhancing fragrance, preparation process and use method thereof

Abstract

The present invention provides a deodorizing and flavoring-enhancing water-soluble seasoning, comprising condensed spice juice and auxiliary materials, wherein the weight ratio of the auxiliary materials to the condensed spice juice is 0.8-1, and the condensed spice juice comprises the following raw materials in parts by weight: 12-18 parts of sage, 12-18 parts of thyme, 8-12 parts of angelica, 12-18 parts of white pepper, 18-25 parts of white cardamom, 8-12 parts of onion powder, 3-7 parts of coriander seeds, and 8-12 parts of garlic powder. The present invention also provides a preparation process and a use method of the deodorizing and flavoring-enhancing water-soluble seasoning. The deodorizing and flavoring-enhancing water-soluble seasoning extracts its effective ingredients in the form of pure plants, does not need to add any chemical preservatives, is natural, green and healthy, and has good deodorizing, deodorizing and flavoring effects.

Description

Technical Field

[0001] The invention belongs to the technical field of seasonings, and in particular relates to a soluble seasoning for removing fishy smell and enhancing fragrance, and a preparation process and a use method 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, stew powder, stew powder, etc., and even some spice seasonings with chemical preservatives. However, these spice seasonings currently have certain defects: 1. In today's world of 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 deficiencies of the above-mentioned prior art, the first purpose of the present invention is to provide a soluble seasoning for removing fishy smell and enhancing flavor, which is prepared by mixing in the form of pure plants, without any chemical preservatives, 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 soluble seasoning for removing fishy smell and enhancing flavor, comprising condensed spice juice and auxiliary materials, wherein the weight ratio of the auxiliary materials to the condensed spice juice is 0.8-1, and the condensed spice juice comprises the following raw materials in parts by weight: 12-18 parts of sage, 12-18 parts of thyme, 8-12 parts of angelica, 12-18 parts of white pepper, 18-25 parts of white cardamom, 8-12 parts of onion powder, 3-7 parts of coriander seeds and 8-12 parts of garlic powder.

[0005] Preferably, the condensed spice juice comprises the following raw materials in parts by weight: 15 parts of sage, 15 parts of thyme, 10 parts of angelica, 15 parts of white pepper, 20 parts of white cardamom, 10 parts of onion powder, 5 parts of coriander seeds and 10 parts of garlic powder.

[0006] Preferably, the auxiliary materials include the following raw materials in parts by weight: 4-6 parts of edible salt, 10-15 parts of yeast deodorizing aftertaste powder, 12-18 parts of bone penetrating aftertaste powder, 8-12 parts of citric acid, 0.5-2 parts of caramel color, 0.2-1 parts of natural preservatives and 48-52 parts of purified water.

[0007] Preferably, the auxiliary materials include the following raw materials in parts by weight: 4.5 parts of edible salt, 12 parts of yeast deodorizing aftertaste powder, 15 parts of bone penetrating aftertaste powder, 10 parts of citric acid, 1 part of caramel color, 0.4 parts of natural preservatives and 50 parts of purified water.

[0008] The second purpose of the present invention is to provide a preparation process of a scent-soluble seasoning for removing fishy smell and enhancing flavor, comprising the following steps: first preparing a condensed spice juice, and maintaining the temperature of the condensed spice juice at about 50°C, then adding auxiliary materials, stirring and mixing thoroughly until completely dissolved, and obtaining the scent-soluble seasoning for removing fishy smell and enhancing flavor after cooling.

[0009] Preferably, the preparation of the condensed flavor juice comprises the following steps: S1. Weigh the raw materials corresponding to the condensed flavor juice according to weight, and then crush the raw materials into particles; S2. Wash the particles. Soak the particles in pure water first, take out the particles and drain them. Repeat this cycle for multiple times and drain them for later use. S3, adding purified water and high-proof liquor to the particles in S2 for soaking; S4. Distill the particles, pure water and high-proof liquor in S3 together to obtain distillation steam and distillation residual liquid. The distillation steam is cooled to obtain distillate. The distillation residual liquid is filtered and mixed with the distillate to form the condensed flavor juice.

[0010] Furthermore, the particle size in step S1 is within 30 meshes, preferably 20 meshes.

[0011] Furthermore, in step S2, the weight ratio of the particles to the pure water is 1:8, and the particles are soaked in the pure water for about 20 minutes.

[0012] Furthermore, the alcohol content of the high-proof liquor in step S3 is greater than or equal to 50°, the weight ratio of the particles, pure water and high-proof liquor is 1:8:5, and the particles are soaked in the pure water and the high-proof liquor for 6 to 8 hours.

[0013] The third object of the present invention is to provide a method for using a scent-soluble seasoning for removing fishy smell and enhancing flavor, which comprises adding the scent-soluble seasoning for removing fishy smell and enhancing flavor to the object to be deodorized, diluting it with water, and letting it stand for 10 to 30 minutes, wherein the weight of the scent-soluble seasoning for removing fishy smell and enhancing flavor is 0.8% to 3% of the weight of the object to be deodorized.

[0014] Compared with the prior art, the invention has the following beneficial effects: the effective ingredients are extracted in the form of pure plants, no chemical preservatives need to be added, the invention is natural, green and healthy, and has good fishy and deodorizing effects. DETAILED DESCRIPTION

[0015] 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. Example 1

[0016] This embodiment provides a soluble seasoning for removing fishy smell and enhancing fragrance, comprising the following raw materials in parts by weight: 12-18 parts of sage, 12-18 parts of thyme, 8-12 parts of angelica, 12-18 parts of white pepper, 18-25 parts of white cardamom, 8-12 parts of onion powder, 3-7 parts of coriander seeds and 8-12 parts of garlic powder.

[0017] 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.

[0018] 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 seasonings. 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.

[0019] 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.

[0020] 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.

[0021] 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.

[0022] In this embodiment, the fishy smell-removing and scent-enhancing soluble seasoning comprises the following raw materials in parts by weight: 15 parts of sage, 15 parts of thyme, 10 parts of angelica, 15 parts of white pepper, 20 parts of white cardamom, 10 parts of onion powder, 5 parts of coriander seeds and 10 parts of garlic powder.

[0023] The above-mentioned raw materials in parts by weight are weighed and then crushed to obtain particles, wherein the mesh size of the particles is controlled within 30 meshes, preferably about 20 meshes; and then the above-mentioned raw materials in parts by weight are fully stirred and mixed to obtain the product.

[0024] The soluble seasoning can effectively capture methyl mercaptan in meat and fish, and play a certain role in removing fishy smell and enhancing fragrance. Moreover, compared with the fishy smell removing powder currently on the market, its fishy smell removing and deodorizing ability is improved by 50% to 60%. Example 2

[0025] The present embodiment provides a soluble seasoning for removing fishy smell and enhancing flavor, comprising condensed spice juice and auxiliary materials, wherein the weight ratio of the auxiliary materials to the condensed spice juice is 0.8-1.

[0026] The condensed flavor juice is obtained by distilling the raw materials in parts by weight in Example 1, which comprises the following steps: S1. Weigh the raw materials in Example 1 according to weight, and then crush the raw materials into particles on a crushing disk so that the mesh size of the particles is controlled within 30 meshes, preferably about 20 meshes; S2. Wash the particles. Soak the particles in pure water for 20 minutes to remove impurities. The weight ratio of the particles to the pure water is 1:8. Take out the particles and drain them. Repeat this cycle for several times. Drain them and set them aside. Generally, washing twice is sufficient. Of course, the particles can also be dried. For example, a drying temperature of 50°C is selected to dry the particles. S3, adding purified water and high-proof liquor to the particles in S2 and soaking them for 6-8 hours, wherein the high-proof liquor is liquor with a temperature of 50° or higher, and the weight ratio of the particles, purified water and high-proof liquor is 1:8:5; S4, distilling the particles, pure water and strong liquor in S3 together to obtain distillation steam and distillation residual liquid, cooling the distillation steam to obtain distillate, filtering the distillation residual liquid to retain only its liquid part, and then mixing it with the distillate to form the condensed flavor juice. The distillation steam is selected to be distillation steam at about 110°C.

[0027] Through the distillation method, impurities can be removed more effectively, making the condensed spice juice purer and only retaining the liquid part without any residue. The scope of use is wider and the market prospects are better.

[0028] The auxiliary materials include the following raw materials in parts by weight: 4-6 parts of edible salt, 10-15 parts of yeast deodorizing aftertaste powder, 12-18 parts of bone penetrating aftertaste powder, 8-12 parts of citric acid, 0.5-2 parts of caramel color, 0.2-1 parts of natural preservatives and 48-52 parts of purified water.

[0029] The yeast deodorizing powder was purchased from Angel Yeast Co., Ltd., the bone-penetrating powder was purchased from Qingdao Haizhiyun Food Ingredients Co., Ltd., and the natural preservative was purchased from 2122A produced by Wei Hansen Bioengineering Technology Wuxi Co., Ltd.

[0030] In this embodiment, the auxiliary materials include the following raw materials in parts by weight: 4.5 parts of edible salt, 12 parts of yeast deodorizing aftertaste powder, 15 parts of bone penetrating aftertaste powder, 10 parts of citric acid, 1 part of caramel color, 0.4 parts of natural preservatives and 50 parts of purified water.

[0031] The temperature of the prepared condensed spice juice is maintained at about 50°C, and then the auxiliary materials are added, and the mixture is fully stirred and mixed until it is completely dissolved. After cooling, the soluble seasoning for removing fishy smell and enhancing fragrance is obtained.

[0032] All the fishy and smelly ingredients in meat and fish are mainly composed of methyl mercaptan. Sage, thyme and angelica contain sodium copper chlorophyllin. The raw materials are crushed and extracted with high-proof liquor, and then distilled at high temperature to effectively extract sodium copper chlorophyllin. Sodium copper chlorophyllin can react with methyl mercaptan to effectively decompose sulfur compounds.

[0033] The applicant adds the deodorizing and flavoring perfume-soluble seasoning to the object to be deodorized, and then dilutes it with water. The amount of water is not particularly limited, and it is generally better to cover the object to be deodorized. The deodorizing and flavoring perfume-soluble seasoning is completely dissolved in water, and then left to stand for 10 to 30 minutes to remove the fishy smell. The weight of the deodorizing and flavoring perfume-soluble seasoning is preferably 0.8% to 3% of the weight of the object to be deodorized. After a large number of tests by the applicant, the deodorizing and flavoring perfume-soluble seasoning in Example 2 has a 20% to 30% improvement in deodorizing ability relative to Example 1.

[0034] 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 soluble seasoning for removing fishy smell and enhancing flavor, characterized in that: It comprises condensed spice juice and auxiliary materials, wherein the weight ratio of the auxiliary materials to the condensed spice juice is 0.8-1, and the condensed spice juice comprises the following raw materials in parts by weight: 12-18 parts of sage, 12-18 parts of thyme, 8-12 parts of angelica, 12-18 parts of white pepper, 18-25 parts of white cardamom, 8-12 parts of onion powder, 3-7 parts of coriander seeds and 8-12 parts of garlic powder.

2. The soluble seasoning for removing fishy smell and enhancing fragrance according to claim 1, characterized in that: The condensed spice juice comprises the following raw materials in parts by weight: 15 parts of sage, 15 parts of thyme, 10 parts of angelica, 15 parts of white pepper, 20 parts of white cardamom, 10 parts of onion powder, 5 parts of coriander seeds and 10 parts of garlic powder.

3. The soluble seasoning for removing fishy smell and enhancing fragrance according to claim 1 or 2, characterized in that The auxiliary materials include the following raw materials in parts by weight: 4-6 parts of edible salt, 10-15 parts of yeast deodorizing aftertaste powder, 12-18 parts of bone penetrating aftertaste powder, 8-12 parts of citric acid, 0.5-2 parts of caramel color, 0.2-1 parts of natural preservatives and 48-52 parts of purified water.

4. The soluble seasoning for removing fishy smell and enhancing aroma according to claim 3, characterized in that The auxiliary materials include the following raw materials in parts by weight: 4.5 parts of edible salt, 12 parts of yeast deodorizing aftertaste powder, 15 parts of bone penetrating aftertaste powder, 10 parts of citric acid, 1 part of caramel color, 0.4 parts of natural preservatives and 50 parts of purified water.

5. A preparation process for a soluble seasoning for removing fishy smell and enhancing fragrance, characterized in that The following steps are involved: First, prepare the condensed spice juice as described in any one of claims 1 to 4, and maintain the temperature of the condensed spice juice at about 50°C, then add the auxiliary materials as described in any one of claims 1 to 4, stir and mix thoroughly until completely dissolved, and after cooling, obtain the soluble seasoning for removing fishy smell and enhancing fragrance.

6. The process for preparing the fishy smell-removing and flavor-enhancing soluble seasoning according to claim 5, characterized in that: The preparation of the condensed flavor juice comprises the following steps: S1. Weigh the raw materials corresponding to the condensed flavor juice according to weight, and then crush the raw materials into particles; S2. Wash the particles. Soak the particles in pure water first, take out the particles and drain them. Repeat this cycle for multiple times and drain them for later use. S3, adding purified water and high-proof liquor to the particles in S2 for soaking; S4. Distill the particles, pure water and high-proof liquor in S3 together to obtain distillation steam and distillation residual liquid. The distillation steam is cooled to obtain distillate. The distillation residual liquid is filtered and mixed with the distillate to form the condensed flavor juice.

7. The process for preparing the fishy smell-removing and aromatic-enhancing soluble seasoning according to claim 6, characterized in that: The particle size in step S1 is within 30 meshes, preferably 20 meshes.

8. The process for preparing the fishy smell-removing and aromatic-enhancing soluble seasoning according to claim 6, characterized in that: The weight ratio of the particles to the pure water in step S2 is 1:8, and the particles are soaked in the pure water for about 20 minutes.

9. The process for preparing the fishy smell-removing and flavor-enhancing soluble seasoning according to claim 6, characterized in that: The alcohol content of the high-proof liquor in step S3 is greater than or equal to 50°, the weight ratio of the particles, pure water and high-proof liquor is 1:8:5, and the particles are soaked in pure water and high-proof liquor for 6 to 8 hours.

10. A method for using a soluble seasoning for removing fishy smell and enhancing flavor, characterized in that: Add the odor-removing and flavor-enhancing aromatic seasoning according to any one of claims 1 to 4 to the object to be deodorized, dilute with water, and let stand for 10 to 30 minutes, wherein the weight of the odor-removing and flavor-enhancing aromatic seasoning is 0.8% to 3% of the weight of the object to be deodorized.