Novel seasoning and preparation process thereof

Abstract

The invention relates to the technical field of seasoning processing, in particular to a novel seasoning and a preparation process thereof. In order to achieve the purpose, the novel seasoning preparation process provided by the invention comprises the following specific steps: preparing raw materials: preparing the following raw materials in parts by weight, wherein the plant spice food materials comprise 5-8 parts of star anise, 3-5 parts of cinnamon, 2-4 parts of bay leaves, 4-6 parts of Chinese prickly ash, 3-5 parts of fennel, 1-2 parts of clove, 2-3 parts of amomum tsao-ko, 2-3 parts of netmeg, 1-2 parts of fructus amomi, 3-4 parts of radix angelicae, 2-3 parts of galangal, 3-5 parts of pericarpium citri reticulatae and 10-15 parts of salt. The seasoning has the beneficial effects that dozens of plant spice food materials and salt are selected as raw materials, and the prepared seasoning is unique in flavor and rich in level through scientific and reasonable proportioning and processing technology, and can meet the taste requirements of different people. In the raw material pretreatment process, various plant spice food materials are subjected to fine treatment, impurities and peculiar smells are effectively removed, meanwhile, the water content of the raw materials is controlled, and a good foundation is laid for subsequent smashing and extraction.

Description

Technical Field

[0001] The present invention relates to the technical field of condiment processing, in particular to a novel condiment and a preparation process thereof. Background Art

[0002] Seasonings are essential food ingredients in daily life, significantly enhancing the flavor of food. Traditional seasoning preparation processes have numerous shortcomings, including inadequate raw material processing, which results in significant loss of flavor and nutrients. Processing can also lead to flavor instability and a short shelf life.

[0003] As people's living standards improve, higher requirements are placed on the quality and flavor of condiments. The market now needs a new condiment preparation process that can retain the original flavor and nutrition of the raw materials, and has a unique flavor and a long shelf life. Summary of the Invention

[0004] The invention aims to solve the problems existing in the traditional seasoning preparation process, such as large loss of raw material flavor and nutritional components, unstable flavor, short shelf life, etc.

[0005] To achieve the above object, the present invention provides a novel seasoning preparation process, the specific steps of which are as follows:

[0006] Raw material preparation: prepare the following raw materials according to weight proportions, including plant spice ingredients: 5-8 parts of star anise, 3-5 parts of cinnamon, 2-4 parts of bay leaves, 4-6 parts of peppercorns, 3-5 parts of fennel, 1-2 parts of cloves, 2-3 parts of grass fruit, 2-3 parts of nutmeg, 1-2 parts of amomum villosum, 3-4 parts of angelica, 2-3 parts of ginger, 3-5 parts of dried tangerine peel, and 10-15 parts of salt.

[0007] Raw material pretreatment:

[0008] Star anise, cinnamon, bay leaves, pepper, cumin, cloves, tsaoko, nutmeg, amomum villosum, angelica dahurica, ginger, and tangerine peel are screened separately to remove impurities and moldy raw materials.

[0009] Cut the chopped cardamom with a knife and remove the seeds inside; crush the nutmeg and remove the shell.

[0010] Rinse all processed plant spice ingredients quickly with clean water 2-3 times, then place them in a ventilated place to dry, and control the moisture content of the raw materials to 8%-10%.

[0011] Crushing and mixing:

[0012] The dried various plant spices and ingredients are put into the grinder for grinding, and the particle fineness after grinding is controlled at 80-100 mesh.

[0013] Put the crushed plant spice powder and salt into the mixer and mix for 15-20 minutes to ensure uniform mixing.

[0014] extract:

[0015] Put the mixed materials into the extraction tank, add purified water according to the weight ratio of material to water of 1:8-10, then heat to 80-85℃ and maintain this temperature for extraction for 2-3 hours.

[0016] After the extraction is completed, filter while hot to obtain the first extract; put the filtered residue into the extraction tank again, add pure water according to the weight ratio of the residue to water of 1:5-6, heat to 80-85°C, extract for 1-1.5 hours, and filter to obtain the second extract.

[0017] concentrate:

[0018] The first extract and the second extract are combined, placed in a concentration tank, and concentrated under reduced pressure at a vacuum degree of 0.06-0.08 MPa and a temperature of 60-70°C until the relative density of the concentrate is 1.15-1.20 (25°C).

[0019] Sterilization packaging:

[0020] The concentrated liquid is placed in a sterilizer and sterilized at a temperature of 121°C for 20-30 minutes.

[0021] After sterilization, the concentrated liquid is quickly cooled to 40-50°C and then aseptically filled to obtain the finished seasoning.

[0022] Beneficial effects:

[0023] The invention selects more than a dozen kinds of plant spices and salt as raw materials, and through scientific and reasonable proportioning and processing technology, the prepared seasoning has a unique flavor and rich layers, which can meet the taste needs of different groups of people.

[0024] During the raw material pretreatment process, various plant spice ingredients are finely processed to effectively remove impurities and odors, while controlling the moisture content of the raw materials, laying a good foundation for subsequent crushing and extraction.

[0025] The double extraction method can extract the flavor substances and nutrients in the raw materials to the greatest extent, thereby improving the utilization rate of the raw materials.

[0026] The process conditions of reduced pressure concentration are mild, which avoids the destruction of flavor substances and nutrients by high temperature, while shortening the concentration time and improving production efficiency.

[0027] The strict sterilization process ensures the hygiene and safety of the finished seasoning, extends the shelf life of the product, and facilitates the storage and transportation of the product.

[0028] The beneficial effects of the present invention are:

[0029] The invention selects more than a dozen kinds of plant spices and salt as raw materials, and through scientific and reasonable proportioning and processing technology, the prepared seasoning has a unique flavor and rich layers, which can meet the taste needs of different groups of people.

[0030] During the raw material pretreatment process, various plant spice ingredients are finely processed to effectively remove impurities and odors, while controlling the moisture content of the raw materials, laying a good foundation for subsequent crushing and extraction.

[0031] The double extraction method can extract the flavor substances and nutrients in the raw materials to the greatest extent, thereby improving the utilization rate of the raw materials.

[0032] The process conditions of reduced pressure concentration are mild, which avoids the destruction of flavor substances and nutrients by high temperature, while shortening the concentration time and improving production efficiency.

[0033] The strict sterilization process ensures the hygiene and safety of the finished seasoning, extends the shelf life of the product, and facilitates the storage and transportation of the product.

[0034] Obviously, based on the above contents of the present invention, according to common technical knowledge and customary means in this field, without departing from the above basic technical ideas of the present invention, other various forms of modifications, replacements or changes can be made.

[0035] The following further describes the above content of the present invention in detail through specific embodiments in the form of examples. However, this should not be construed as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention fall within the scope of the present invention. DETAILED DESCRIPTION

[0036] The present invention is described below with specific examples, which are not intended to limit the present invention.

[0037] Example 1:

[0038] Preparation of raw materials: prepare 5 parts of star anise, 3 parts of cinnamon, 2 parts of bay leaves, 4 parts of pepper, 3 parts of fennel, 1 part of cloves, 2 parts of grass fruit, 2 parts of nutmeg, 1 part of amomum villosum, 3 parts of angelica, 2 parts of ginger, 3 parts of tangerine peel, and 10 parts of salt according to weight.

[0039] Raw material pretreatment: screen, process, rinse and dry the above-mentioned plant spice ingredients, and control the moisture content to 8%.

[0040] Grinding and mixing: Grind the dried plant spice ingredients into 80 mesh and mix with salt for 15 minutes.

[0041] Extraction: Add the mixed material and purified water in a weight ratio of 1:8 into the extraction tank, extract at 80°C for 2 hours, and filter to obtain the first extract; extract the residue and purified water again in a weight ratio of 1:5 for 1 hour, and filter to obtain the second extract.

[0042] Concentration: Combine the extracts and concentrate under reduced pressure at a vacuum degree of 0.06 MPa and 60°C to a relative density of 1.15 (25°C).

[0043] Sterilization packaging: Sterilize at 121℃ for 20 minutes, cool to 40℃ and then aseptically fill.

[0044] Example 2:

[0045] Preparation of raw materials: prepare 8 parts of star anise, 5 parts of cinnamon, 4 parts of bay leaves, 6 parts of pepper, 5 parts of fennel, 2 parts of cloves, 3 parts of grass fruit, 3 parts of nutmeg, 2 parts of amomum villosum, 4 parts of angelica, 3 parts of ginger, 5 parts of tangerine peel, and 15 parts of salt according to weight.

[0046] Raw material pretreatment: screen, process, rinse and dry the above-mentioned plant spice ingredients, and control the moisture content at 10%.

[0047] Grinding and mixing: Grind the dried plant spice ingredients into 100 mesh and mix with salt for 20 minutes.

[0048] Extraction: Add the mixed material and purified water in a weight ratio of 1:10 into the extraction tank, extract at 85°C for 3 hours, and filter to obtain the first extract; extract the residue and purified water again in a weight ratio of 1:6 for 1.5 hours, and filter to obtain the second extract.

[0049] Concentration: Combine the extracts and concentrate under reduced pressure at a vacuum degree of 0.08 MPa and a temperature of 70°C to a relative density of 1.20 (at 25°C).

[0050] Sterilization packaging: Sterilize at 121℃ for 30 minutes, cool to 50℃ and then aseptically fill.

[0051] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0052] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. All equivalent structural transformations made by using the contents of the present invention specification under the inventive concept of the present invention, or direct / indirect application in other related technical fields are included in the patent protection scope of the present invention.

[0053] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A new condiment, characterized in that: The invention is prepared by mixing the following raw materials in the following weight proportions: 1-18 parts of star anise, 0.3-12 parts of cinnamon bark, 0.9-14 parts of bay leaves, 1-22 parts of peppercorns, 0.6-12 parts of fennel, 0.1-13 parts of cloves, 0.6-15 parts of tsaoko, 1-15 parts of nutmeg, 0.05-9 parts of amomum villosum, 0.1-14 parts of angelica dahurica, 0.5-12 parts of ginger, 0.5-15 parts of dried tangerine peel and 3-25 parts of salt.

2. The novel seasoning according to claim 1, characterized in that: The weight ratio of the raw materials is: 2-12 parts of star anise, 1-7 parts of cinnamon bark, 1-9 parts of bay leaves, 2-14 parts of peppercorns, 1-6 parts of fennel, 0.3-6 parts of cloves, 1-8 parts of tsaoko, 1-9 parts of nutmeg, 0.1-4 parts of amomum villosum, 1-6 parts of angelica dahurica, 0.9-7 parts of ginger, 1-9 parts of tangerine peel, and 5-22 parts of salt.

3. The novel seasoning according to any one of claims 1 to 2, characterized in that: The weight ratio of the raw materials is: 5-8 parts of star anise, 3-5 parts of cinnamon, 2-4 parts of bay leaves, 4-6 parts of pepper, 3-5 parts of fennel, 1-2 parts of cloves, 2-3 parts of tsaoko, 2-3 parts of nutmeg, 1-2 parts of amomum villosum, 3-4 parts of angelica dahurica, 2-3 parts of ginger, 3-5 parts of tangerine peel, and 10-15 parts of salt.

4. A process for preparing the condiment according to any one of claims 1 to 3, the specific preparation method comprising the following steps: (1) Raw material preparation: Prepare the following ingredients by weight, including: 5-8 parts star anise, 3-5 parts cinnamon, 2-4 parts bay leaves, 4-6 parts peppercorns, 3-5 parts fennel, 1-2 parts cloves, 2-3 parts tsaoko, 2-3 parts nutmeg, 1-2 parts amomum villosum, 3-4 parts angelica dahurica, 2-3 parts ginger, 3-5 parts tangerine peel, and 10-15 parts salt; (2) Raw material pretreatment: Screen star anise, cinnamon bark, bay leaves, pepper, cumin, cloves, tsaoko, nutmeg, amomum villosum, angelica dahurica, ginger, and tangerine peel to remove impurities and moldy raw materials; Cut the chopped cardamom with a knife to remove the seeds inside, crush the nutmeg and remove the shell; Rinse all processed plant spices with clean water 2-3 times, then place in a ventilated place to dry, and control the moisture content of the raw materials to 8%-10%; (3) Crushing and mixing: The dried plant spices and ingredients are put into the grinder for grinding, and the particle fineness after grinding is controlled at 80-100 mesh; Put the crushed plant spice powder and salt into the mixer and mix for 15-20 minutes to ensure uniform mixing; (5) Extraction: Place the mixed material into an extraction tank, add purified water according to the weight ratio of material to water of 1:8-10, then heat to 80-85°C and maintain this temperature for extraction for 2-3 hours; After the extraction is completed, filter while hot to obtain the first extract; put the filtered residue into the extraction tank again, add purified water according to the weight ratio of the filter residue to water of 1:5-6, heat to 80-85°C, extract for 1-1.5 hours, and filter to obtain the second extract; (6) Concentration: The first extract and the second extract were combined, placed in a concentration tank, and concentrated under reduced pressure at a vacuum degree of 0.06-0.08 MPa and a temperature of 60-70°C until the relative density of the concentrate was 1.15-1.20 (25°C); (7) Sterilization packaging: Place the concentrated liquid into a sterilizer and sterilize it at 121°C for 20-30 minutes; After sterilization, the concentrated liquid is quickly cooled to 40-50°C and then aseptically filled to obtain the finished seasoning.