Eight-spice powder and preparation method thereof

Abstract

The invention discloses eight-spice powder and a preparation method thereof, belongs to the technical field of food seasonings, can achieve better balance between aroma richness and cost, and reduces the production cost while realizing overall improvement of the aroma effect so as to meet the increasingly improved taste requirements of consumers and the requirements of catering enterprises on cost control. The eight-spice powder is prepared from the following components in parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of pericarpium citri reticulatae powder, 22.33 parts of clove powder, 17.58 parts of cardamom powder, 21.32 parts of bay leaf powder and 31.29 parts of piper longum powder.

Description

Technical Field

[0001] The invention relates to the technical field of food seasonings, in particular to eight-spice powder and a preparation method thereof. Background Art

[0002] In the modern catering industry, the use of spices not only directly affects the flavor and taste of dishes, but also is related to the cost control and market competitiveness of catering companies. There are currently two main types of compound edible spices on the market, namely five-spice powder and thirteen-spice powder. The formula of five-spice powder is usually simple, containing five spices such as star anise, cinnamon, pepper, cloves and fennel. Although it has a certain aroma, it is often insufficient in terms of flavor richness and layering, and cannot meet the needs of high-quality catering. On the contrary, the formula of thirteen spices is more complicated, usually mixed with a variety of spices, which can provide a richer and more diverse flavor. However, the production cost of thirteen spices is usually high, which has brought great economic pressure to the catering industry.

[0003] Therefore, the market is in urgent need of a new type of compound edible spice that can achieve a better balance between aroma intensity and cost, so as to meet the increasing taste needs of consumers and the cost control requirements of catering companies.

[0004] The disclosure of the above background technology content is only used to assist in understanding the concept and technical solution of the present invention. It does not necessarily belong to the prior art of this patent application. In the absence of clear evidence that the above content has been disclosed on the filing date of this patent application, the above background technology should not be used to evaluate the novelty and creativity of the present application. Summary of the invention

[0005] The present application provides an eight-spice powder and a preparation method thereof, aiming to provide a composite spice between five-spice powder and thirteen-spice powder, which can not only enhance the overall aroma effect but also reduce costs.

[0006] To achieve the above objectives, the present application discloses the following technical solutions:

[0007] In a first aspect, an embodiment of the present application provides an eight-spice powder, which is made of the following components in parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of tangerine peel powder, 22.33 parts of clove powder, 17.58 parts of white button powder, 21.32 parts of bay leaf powder, and 31.29 parts of bigelovi powder.

[0008] In the embodiments of the present application, the star anise - fennel main fragrance system ensures the basic fragrance intensity, tangerine peel - cassia bark forms the middle - section fruit fragrance harmony, clove - piper longum constructs the aftertaste persistence, and cardamom - geranium leaf generates hierarchical transitions. Through the precise proportioning of 8 spices, compared with five - spice powder, 3 core spices are added, but 5 high - price spices are reduced compared with thirteen - spice powder. In this way, a better balance can be achieved between fragrance intensity and cost, while improving the overall fragrance effect, the production cost is reduced.

[0009] In a second aspect, the embodiments of the present application provide a preparation method of eight - fragrance powder, including the following steps:

[0010] S1 Weigh each raw material according to the following parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cassia bark powder, 18.52 parts of tangerine peel powder, 22.33 parts of clove powder, 17.58 parts of cardamom powder, 21.32 parts of geranium leaf powder, and 31.29 parts of piper longum powder;

[0011] S2 Screening: Screen each raw material separately to remove impurities, damaged and incomplete parts;

[0012] S3 Cleaning: Rinse the raw materials with clean water to remove the dust and dirt on the surface;

[0013] S4 Drying: Adopt the method of natural air - drying or low - temperature drying to reduce the water content of the raw materials to 8% - 10%; among them, the temperature range of natural air - drying or low - temperature drying is 40 - 50 degrees Celsius;

[0014] S5 Stir - frying: Stir - fry each raw material separately, and keep stirring during the stir - frying process;

[0015] S6 Crushing: Crush the stir - fried raw materials into powder form respectively.

[0016] Since the preparation method of the eight - fragrance powder provided by the embodiments of the present application includes the eight - fragrance powder described in any of the above technical solutions, the two can solve the same technical problems and achieve the same technical effects, so they will not be elaborated here again.

[0017] In some possible implementation manners of the second aspect, in step S2, before screening each raw material separately, disinfect each weighed raw material through a preset disinfection method. In this way, microbial contamination can be reduced.

[0018] In some possible implementation manners of the second aspect, the preset disinfection method is ultraviolet irradiation, and the dose of ultraviolet irradiation is between 10 - 20 mW·s / cm², and the duration is 15 - 30 minutes.

[0019] In some possible implementations of the second aspect, the preset disinfection method is high-temperature steam treatment, the high-temperature steam treatment temperature is 100-121 degrees Celsius, and the duration is 15-30 minutes.

[0020] In some possible implementations of the second aspect, in step S2, before the various raw materials are screened separately, the insect eggs are killed by high-temperature baking at a temperature of 150-180 degrees Celsius for a duration of 30-60 minutes.

[0021] In some possible implementations of the second aspect, in step S5, star anise is fried at 100-110 degrees Celsius for 8-10 minutes; cloves are fried at 80-90 degrees Celsius for 5-8 minutes; and fennel is fried at 100-120 degrees Celsius for 8-10 minutes. In this way, by setting appropriate frying parameters for different spices, on the one hand, the flavor of the eight-spice powder can be made more intense and unique, and the quality and taste of the product can be improved; on the other hand, the aroma of the spices can be fully stimulated while avoiding the spices from being burned. DETAILED DESCRIPTION

[0022] Specific embodiments of the present invention will now be mentioned in detail. Although the present invention is described in conjunction with these specific embodiments, it should be appreciated that it is not intended to limit the present invention to these specific embodiments. On the contrary, these embodiments are intended to cover substitutions, changes or equivalent embodiments that may be included in the spirit and scope of the invention defined by the claims. In the following description, a large number of specific details are set forth in order to provide a comprehensive understanding of the present invention. The present invention can be implemented without some or all of these specific details. In other cases, in order not to make the present invention unnecessarily obscure, well-known process operations are not described in detail.

[0023] When used in conjunction with "including," "methods comprising," or similar language in this specification and the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0024] Overview of the Application: In the modern catering industry, the use of spices not only directly affects the flavor and taste of dishes but also relates to the cost control and market competitiveness of catering enterprises. Currently, there are mainly two types of compound edible spices on the market, namely five-spice powder and thirteen-spice powder. The formula of five-spice powder is usually relatively simple, including five spices such as star anise, cinnamon, Chinese prickly ash, cloves, and fennel. Although it has a certain aroma, it often lacks in the richness and layering of flavor and cannot meet the high-quality catering needs. On the contrary, the formula of thirteen-spice powder is more complex, usually composed of a mixture of various spices, which can provide a more intense and diverse flavor. However, the production cost of thirteen-spice powder is usually high, which brings greater economic pressure to the catering industry.

[0025] Therefore, there is an urgent need in the market for a new type of compound edible spice that can achieve a better balance between aroma intensity and cost to meet the increasing taste requirements of consumers and the cost control requirements of catering enterprises.

[0026] In response to the above technical problems, the embodiment of the present application provides an eight-spice powder, which is made of the following components in parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of tangerine peel powder, 22.33 parts of clove powder, 17.58 parts of cardamom powder, 21.32 parts of bay leaf powder, and 31.29 parts of piper longum powder.

[0027] In the embodiment of the present application, the star anise - fennel main fragrance system ensures the basic aroma intensity, tangerine peel - cinnamon forms the middle - section fruit fragrance harmony, cloves - piper longum constructs the persistence of the aftertaste, and cardamom - bay leaf produces a hierarchical transition. Through the precise proportioning of 8 spices, 3 core spices are added compared to five - spice powder, but 5 high - price spices are reduced compared to thirteen - spice powder. In this way, a better balance can be achieved between aroma intensity and cost, while overall enhancing the aroma effect and reducing the production cost.

[0028] The embodiment of the present application also provides a preparation method of the eight - spice powder, including the following steps:

[0029] S1 Weigh each raw material according to the following parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of tangerine peel powder, 22.33 parts of clove powder, 17.58 parts of cardamom powder, 21.32 parts of bay leaf powder, and 31.29 parts of piper longum powder;

[0030] S2 Screening: Screen each raw material separately to remove impurities, damaged and incomplete parts;

[0031] S3 Cleaning: Rinse the raw materials with clean water to remove the dust and dirt on the surface;

[0032] S4 Drying: Use natural drying or low-temperature drying to reduce the moisture content of the raw materials to 8%-10%; the natural drying or low-temperature drying temperature range is 40-50 degrees Celsius to maintain the aroma and flavor of the raw materials;

[0033] S5 Stir-frying: Stir-fry various raw materials separately, and stir them continuously during the frying process to ensure uniform heating. During the frying process of spices, the temperature is generally controlled between 120-150 degrees Celsius;

[0034] S6 crushing: crush the fried raw materials into powder respectively.

[0035] Preferably, in step S2, before the various raw materials are screened, the selected raw materials are sterilized by a preset sterilization method, so as to reduce microbial contamination.

[0036] Exemplarily, the preset disinfection method is ultraviolet irradiation, the dosage of ultraviolet irradiation is between 10-20 mW·s / cm2, and the duration is 15-30 minutes. Of course, the present application is not limited to this. In other embodiments, the preset disinfection method can also be high-temperature steam treatment, the high-temperature steam treatment temperature is 100-121 degrees Celsius, and the duration is 15-30 minutes.

[0037] Preferably, in step S2, before the various raw materials are screened separately, the insect eggs are killed by high-temperature baking at a temperature of 150-180 degrees Celsius for a duration of 30-60 minutes.

[0038] Preferably, in step S5, star anise is fried at 100-110 degrees Celsius for 8-10 minutes; cloves are fried at 80-90 degrees Celsius for 5-8 minutes; and fennel is fried at 100-120 degrees Celsius for 8-10 minutes. In this way, by setting appropriate frying parameters for different spices, on the one hand, the flavor of the eight-spice powder can be made more intense and unique, and the quality and taste of the product can be improved; on the other hand, the aroma of the spices can be fully stimulated while avoiding the spices from being burned.

[0039] Embodiment 1:

[0040] The formula of eight-spice powder is as follows: 123.32g fennel, 103.57g star anise powder, 32.53g cinnamon powder, 18.52g tangerine peel powder, 22.33g clove powder, 17.58g white button powder, 21.32g bay leaf powder, and 31.29 parts of Bi Bo powder.

[0041] The preparation process of eight-spice powder is as follows:

[0042] S1 weighs each raw material according to the above formula:

[0043] S2 Screening: First, disinfect each of the weighed raw materials by ultraviolet irradiation. The dose of ultraviolet irradiation is between 10 mW·s / cm², and the duration is 15 minutes. Secondly, kill the eggs by high-temperature baking at 150 °C for 30 minutes. Then, screen each kind of raw material separately to remove impurities, damaged and incomplete parts;

[0044] S3 Washing: Rinse the raw materials with clean water to remove the dust and dirt on the surface;

[0045] S4 Drying: Adopt the method of natural air drying to reduce the water content of the raw materials to 8%; among them, the natural air drying temperature is 40 °C;

[0046] S5 Stir-frying: Star anise is stir-fried at 100 °C for 8 minutes; cloves are stir-fried at 80 °C for 5 minutes; fennel is stir-fried at 100 °C for 8 minutes;

[0047] S6 Grinding: Grind the stir-fried raw materials into powder form respectively.

[0048] Example 2:

[0049] The formula of the eight-spice powder is as follows: 123.32 g of fennel powder, 103.57 g of star anise powder, 32.53 g of cinnamon powder, 18.52 g of tangerine peel powder, 22.33 g of clove powder, 17.58 g of cardamom powder, 21.32 g of bay leaf powder, 31.29 parts of piper longum powder.

[0050] The preparation process of the eight-spice powder is as follows:

[0051] S1 Weigh each raw material according to the above formula:

[0052] S2 Screening: First, disinfect each of the weighed raw materials by ultraviolet irradiation. The dose of ultraviolet irradiation is between 15 mW·s / cm², and the duration is 22.5 minutes. Secondly, kill the eggs by high-temperature baking at 135 °C for 45 minutes. Then, screen each kind of raw material separately to remove impurities, damaged and incomplete parts;

[0053] S3 Washing: Rinse the raw materials with clean water to remove the dust and dirt on the surface;

[0054] S4 Drying: Adopt the method of natural air drying to reduce the water content of the raw materials to 9%; among them, the natural air drying temperature is 45 °C;

[0055] S5 Stir-frying: Stir-fry each kind of raw material separately and keep stirring during the stir-frying process; specifically, star anise is stir-fried at 105 °C for 9 minutes; cloves are stir-fried at 85 °C for 6.5 minutes; fennel is stir-fried at 110 °C for 9 minutes;

[0056] S6 Crushing: Crush the fried raw materials into powder respectively.

[0057] Example 3:

[0058] The formula of the eight-spice powder is as follows: 123.32 g of fennel, 103.57 g of star anise powder, 32.53 g of cinnamon powder, 18.52 g of tangerine peel powder, 22.33 g of clove powder, 17.58 g of cardamom powder, 21.32 g of bay leaf powder, 31.29 parts of piper longum powder.

[0059] The preparation process of the eight-spice powder is as follows:

[0060] S1 Weigh each raw material according to the above formula:

[0061] S2 Screening: First, disinfect each weighed raw material by ultraviolet irradiation. The dose of ultraviolet irradiation is between 20 mW·s / cm², and the duration is 30 minutes. Secondly, kill the eggs by high-temperature baking at 180 °C for 60 minutes. Then, screen each raw material separately to remove impurities, damaged and incomplete parts;

[0062] S3 Cleaning: Rinse the raw materials with clean water to remove the dust and dirt on the surface;

[0063] S4 Drying: Adopt the natural air-drying method to reduce the water content of the raw materials to 10%; among them, the natural air-drying temperature is 50 °C;

[0064] S5 Stir-frying: Stir-fry each raw material separately during the stir-frying process; specifically, stir-fry star anise at 110 °C for 10 minutes; stir-fry cloves at 90 °C for 8 minutes; stir-fry fennel at 120 °C for 10 minutes.

[0065] S6 Crushing: Crush the fried raw materials into powder respectively.

[0066] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: the specific implementation manners of the present invention can still be modified or some technical features can be equivalently replaced. Without departing from the spirit of the technical solutions of the present invention, they should all be covered within the scope of the technical solutions claimed by the present invention.

Claims

1. An eight-spice powder, characterized in that: The eight-spice powder is made of the following components in parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of tangerine peel powder, 22.33 parts of clove powder, 17.58 parts of white button powder, 21.32 parts of bay leaf powder and 31.29 parts of bigelow powder.

2. A method for preparing the eight-spice powder according to claim 1, characterized in that: The following steps are involved: S1 weighed the following raw materials in parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of tangerine peel powder, 22.33 parts of clove powder, 17.58 parts of white button powder, 21.32 parts of bay leaf powder, and 31.29 parts of Bi Bo powder; S2 Screening: Screen various raw materials separately to remove impurities, broken and incomplete parts; S3 cleaning: rinse the raw materials with clean water to remove dust and dirt on the surface; S4 Drying: Use natural drying or low-temperature drying to reduce the moisture content of the raw materials to 8%-10%; the natural drying or low-temperature drying temperature range is 40-50 degrees Celsius; S5 Stir-frying: Stir-fry various raw materials separately, stirring continuously during the frying process; S6 crushing: crush the fried raw materials into powder respectively.

3. The preparation method according to claim 2, characterized in that: In step S2, before the various raw materials are screened respectively, the symmetrically selected raw materials are disinfected by a preset disinfection method.

4. The preparation method according to claim 3, characterized in that: The preset disinfection method is ultraviolet irradiation, the dosage of ultraviolet irradiation is between 10-20 milliwatt-seconds / square centimeter, and the duration is 15-30 minutes.

5. The preparation method according to claim 3, characterized in that: The preset disinfection method is high-temperature steam treatment, the high-temperature steam treatment temperature is 100-121 degrees Celsius, and the duration is 15-30 minutes.

6. The preparation method according to any one of claims 2 to 5, characterized in that: In step S2, before the various raw materials are screened separately, the insect eggs are killed by high-temperature baking at a temperature of 150-180 degrees Celsius for a duration of 30-60 minutes.

7. The preparation method according to any one of claims 2 to 5, characterized in that: In step S5, star anise is fried at 100-110 degrees Celsius for 8-10 minutes; cloves are fried at 80-90 degrees Celsius for 5-8 minutes; and fennel is fried at 100-120 degrees Celsius for 8-10 minutes.