Formula of seasoning capable of improving appetite

Abstract

The present invention discloses an appetite improving seasoning formula which is prepared from the following raw materials by weight: 5 g of licorice roots, 200 g of kelp, 100 g of shiitake mushrooms, 160 g of dried small shrimps and 100 g of laver, and the preparation method specifically comprises the following steps: raw material pretreatment: the licorice roots, the kelp, the shiitake mushrooms, the dried small shrimps and the laver are respectively subjected to physical cleaning treatment and surface moisture removal; drying treatment: tedding and drying the cleaned raw materials under a natural ventilation condition; performing crushing processing: performing mechanical crushing treatment on the dried raw materials to form coarse particles, and then performing stir-frying coking processing; micronization treatment: crushing the coking material into powder by using a crusher, and screening the powder by using a 80-mesh standard sieve for particle size screening; and finished product sub-packaging: quantitatively filling the screened powder into a food-grade packaging container, and sealing and packaging. Natural food materials are cleaned, dried in the sun, crushed, stir-fried and screened, no chemical flavoring agent is used, the flavor is improved, the particle size is controlled, dissolution is promoted, food-grade packaging is performed, and the appetite can be enhanced by drying and storing in the shade.

Description

Technical Field

[0001] The invention relates to the technical field of food seasonings, in particular to a seasoning formula for improving appetite. Background Art

[0002] Throughout the development of traditional seasonings, chemically synthesized additives have long dominated, satisfying the needs of industrial production by enhancing flavor and extending shelf life. As consumers become more concerned with healthy eating, natural seasonings have become a research and development hotspot, with natural ingredients such as kelp, shiitake mushrooms, and dried shrimp replacing chemical additives to reduce potential health risks. However, early natural seasonings were limited to single ingredients or simple blends, lacking scientific ingredient combinations and process optimization, which limited their practical application.

[0003] Despite the high safety of natural seasonings, existing technologies still have significant defects: first, unreasonable ingredient ratios lead to insufficient flavor synergy, a single level of umami, and difficulty in effectively stimulating appetite; second, high-temperature drying or rough crushing during processing can easily destroy heat-sensitive nutrients in the ingredients, reducing the nutritional value of the product; third, traditional preparation processes have not effectively solved problems such as low powder dissolution rate and easy moisture absorption and agglomeration, and most natural seasonings still rely on preservatives to maintain a short shelf life, limiting their market promotion and application scope. Summary of the Invention

[0004] The reasons for adopting the above composition design are as follows:

[0005] Licorice: As a natural sweetener, its glycyrrhizin and glycyrrhizic acid balance the salty flavors of ingredients and neutralize the fishy odor of seafood. It also gently stimulates taste buds, promotes salivation, and indirectly increases appetite. Compared to artificial sweeteners, licorice's sweetness is more natural and has a slow-release property, which can prolong the sweetness of dishes.

[0006] Kelp and nori: Both are brown algae rich in natural umami compounds like glutamate and mannitol. These compounds, combined with the guanylate in shiitake mushrooms and the inosinate in dried shrimp, create a synergistic effect, significantly enhancing the flavor intensity of dishes. Furthermore, the iodine in kelp and the dietary fiber in nori provide essential nutrients, meeting the design requirements of functional seasonings.

[0007] Shiitake Mushrooms: Dried shiitake mushrooms are rich in purines and sulfides. Stir-frying and caramelizing them produces sulfur-containing volatile compounds, which impart a unique, caramelized flavor to seasonings. The polysaccharides they contain also have immunomodulatory properties, and combining them with licorice can enhance the product's health benefits.

[0008] Shrimp skin: As a dried crustacean product, shrimp skin is rich in calcium and chitin. After being crushed and coked, it releases astaxanthin and umami peptides, further enhancing the umami level of the seasoning, while providing a natural source of saltiness and reducing the amount of salt added.

[0009] A seasoning formula for improving appetite is prepared from the following raw materials in the following weight ratio: 5 grams of liquorice, 200 grams of kelp, 100 grams of shiitake mushrooms, 160 grams of dried shrimps, and 100 grams of laver.

[0010] Furthermore, a method for preparing a seasoning formula for improving appetite specifically comprises the following steps:

[0011] Step S1, raw material pretreatment: physically cleaning the licorice, kelp, shiitake mushrooms, dried shrimps and laver and removing surface moisture;

[0012] Step S2, drying: drying the cleaned raw materials under natural ventilation conditions;

[0013] Step S3, pulverization: mechanically crushing the dried raw materials into coarse particles, followed by stir-frying and coking;

[0014] Step S4, micronization treatment: crushing the coked material into powder using a crusher, and screening the particle size through an 80-mesh standard sieve;

[0015] Step S5, finished product packaging: quantitatively filling the sieved powder into food-grade packaging containers and sealing them.

[0016] Furthermore, in step S4, the particle size of the fine powder is controlled so that all of the fine powder passes through an 80-mesh standard sieve, and the material that does not pass through the sieve is re-sieved after secondary crushing.

[0017] Furthermore, in step S5, the finished product is stored in a dry and cool environment, sealed after opening, and used within 30 days.

[0018] The advantages of the present invention compared with the prior art are:

[0019] The present invention achieves effective improvement in the flavor of dishes without adding chemical synthetic seasonings by precisely combining the natural food ingredients of 5 grams of licorice, 200 grams of kelp, 100 grams of shiitake mushrooms, 160 grams of dried shrimps and 100 grams of laver, and combining the processes of raw material cleaning, natural sun-drying, graded crushing, stir-frying and coking, and 80-mesh screening. The natural sweetness of licorice is used in conjunction with the umami substances of kelp and shiitake mushrooms, thereby achieving the effect of increasing the flavor of dishes without adding chemical synthetic seasonings, controlling the powder particle size through mechanical crushing and screening, thereby increasing the dissolution rate of the seasoning, and finally achieving the effect of enhancing appetite by combining food-grade packaging and dry and cool storage requirements. DETAILED DESCRIPTION

[0020] The detailed description of the following embodiments is used to illustrate the principles of the present application, but is not intended to limit the scope of the present application. That is, the seasoning formula for improving appetite in the present application is not limited to the described embodiments.

[0021] The present invention is further described below with reference to the examples.

[0022] Example 1

[0023] A seasoning formula for improving appetite is prepared from the following raw materials in the following weight ratio: 5 grams of liquorice, 200 grams of kelp, 100 grams of shiitake mushrooms, 160 grams of dried shrimps, and 100 grams of laver.

[0024] Furthermore, a method for preparing a seasoning formula for improving appetite specifically comprises the following steps:

[0025] Step S1, raw material pretreatment: physically cleaning the licorice, kelp, shiitake mushrooms, dried shrimps and laver and removing surface moisture;

[0026] Step S2, drying: drying the cleaned raw materials under natural ventilation conditions;

[0027] Step S3, pulverization: mechanically crushing the dried raw materials into coarse particles, followed by stir-frying and coking;

[0028] Step S4, micronization treatment: crushing the coked material into powder using a crusher, and screening the particle size through an 80-mesh standard sieve;

[0029] Step S5, finished product packaging: quantitatively filling the sieved powder into food-grade packaging containers and sealing them.

[0030] Furthermore, in step S4, the particle size of the fine powder is controlled so that all of the fine powder passes through an 80-mesh standard sieve, and the material that does not pass through the sieve is re-sieved after secondary crushing.

[0031] Furthermore, in step S5, the finished product is stored in a dry and cool environment, sealed after opening, and used within 30 days.

[0032] Example 2

[0033] Raw material ratio:

[0034] Licorice: 5 grams

[0035] Kelp: 200g (dried kelp from the genus Laminaria, salt content ≤ 3%)

[0036] Shiitake mushrooms: 100g (dried shiitake mushrooms, cap diameter ≥ 3cm)

[0037] Dried shrimp: 160g (dried dried shrimp, salt content ≤5%)

[0038] Nori: 100g (Nori yezoensis, without sand or impurities)

[0039] Preparation steps:

[0040] 1. Raw material pretreatment: Rinse licorice, kelp, mushrooms, dried shrimp and seaweed with purified water to remove surface sand and impurities. Soak the kelp in clean water for 20 minutes to further desalinate, then drain until there is no water on the surface. Wrap the other raw materials with gauze and centrifuge for dehydration (speed 1500rpm, time 3 minutes) to control the surface moisture of the raw materials ≤ 5%

[0041] 2. Drying: Spread the pre-treated raw materials flat on a bamboo drying tray and place them in a well-ventilated awning to dry naturally.

[0042] Environmental conditions: temperature 25-30℃, relative humidity ≤50%, drying time 48 hours, until the moisture content of the raw materials is ≤8%.

[0043] 3. Crushing process: Use a multifunctional crusher to perform primary crushing on the dry raw materials and control the particle size to ≤5mm.

[0044] Transfer the coarse particles to an electric stir-fryer and stir-fry at 170°C for 8 minutes, stirring continuously until the material is evenly coked and a distinct coke aroma is released.

[0045] 4. Micronization treatment: After the coking material is cooled to room temperature, it is put into a high-speed universal grinder for fine grinding.

[0046] The powder is graded and screened by an 80-mesh vibrating screen, and the material that does not pass through the screen is returned to the crusher for secondary processing until all the material passes through the screen, and the powder uniformity deviation is ≤5%.

[0047] 5. Finished product packaging and storage: Pack the sieved powder into double-layer food-grade filter paper bags at 10g / bag and seal them with heat pressure.

[0048] Finished products are stored in a constant temperature and humidity warehouse. After opening, they must be sealed with self-sealing strips and used within 30 days.

[0049] It should be noted that the combination of the various technical features in this case is not limited to the combination described in the claims of this case or the combination described in the specific embodiments. All technical features recorded in this case can be freely combined or combined in any way unless there is a contradiction between them.

[0050] It should also be noted that the embodiments listed above are merely specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and similar changes or modifications made therefrom that can be directly derived from or easily conceived by those skilled in the art based on the disclosure of the present invention are intended to fall within the scope of protection of the present invention.

Claims

1. A seasoning formula for improving appetite, characterized in that: It is made from the following raw materials in the following weight ratio: 5 grams of licorice, 200 grams of kelp, 100 grams of shiitake mushrooms, 160 grams of dried shrimps, and 100 grams of seaweed.

2. A method for preparing a seasoning formula for improving appetite, characterized in that: The specific steps include: Step S1, raw material pretreatment: physically cleaning the licorice, kelp, shiitake mushrooms, dried shrimps and laver and removing surface moisture; Step S2, drying: drying the cleaned raw materials under natural ventilation conditions; Step S3, pulverization: mechanically crushing the dried raw materials into coarse particles, followed by stir-frying and coking; Step S4, micronization treatment: crushing the coked material into powder using a crusher, and screening the particle size through an 80-mesh standard sieve; Step S5, finished product packaging: quantitatively filling the sieved powder into food-grade packaging containers and sealing them.

3. The appetite-improving seasoning formula according to claim 2, characterized in that: In step S4, the particle size of the fine powder is controlled so that all the fine powder passes through an 80-mesh standard sieve, and the material that does not pass through the sieve is crushed twice and then re-sieved.

4. The appetite-improving seasoning formula according to claim 2, characterized in that: In step S5, the finished product is stored in a dry and cool environment, sealed after opening, and used within 30 days.