Duck blood vermicelli soup royal-fragrance seasoning bag and preparation method thereof

Abstract

The invention belongs to the field of food seasoning bags, and provides a duck blood vermicelli soup royal-fragrance seasoning bag and a preparation method thereof. Comprising the following raw materials in parts by weight: 1-2 parts of clove, 4-8 parts of netmeg, 1-2 parts of cardamom, 2-3 parts of purple orchid, 1-2 parts of elecampane, 1-3 parts of fructus amomi, 1-3 parts of alpinia katsumadai, 1-3 parts of pepper, 2-4 parts of amomum tsao-ko, 1-3 parts of radix angelicae, 2-3 parts of galangal, 2-4 parts of cinnamon board, 2-4 parts of myrcia, 2-4 parts of anise, 3-5 parts of rhizoma kaempferiae, 3-9 parts of Yinxiang, 3-5 parts of fennel, 3-5 parts of murraya paniculata, 3-5 parts of galangal and 2-4 parts of pericarpium The duck blood vermicelli soup royal-fragrance seasoning packet adopts reasonable matching of medicinal and edible raw materials, so that the duck blood vermicelli soup royal-fragrance seasoning packet has the medicinal value of enhancing immune regulation, appetizing, tonifying spleen, beautifying, preserving health, warming, tonifying body and building body.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food seasoning bags, in particular to a duck blood vermicelli soup imperial flavor seasoning bag and a preparation method thereof. BACKGROUND

[0002] As a traditional delicacy with distinctive characteristics, duck blood vermicelli soup is loved by consumers for its delicious taste and unique flavor. This dish not only has a mellow taste, but also has a certain nutritional value, and has long occupied an important position in the catering market.

[0003] However, the existing duck blood vermicelli soup seasoning on the market has many problems. Some seasonings add a large amount of artificial flavors and chemical flavorings in order to achieve rapid flavoring. These artificial synthetic substances can enhance the aroma and taste of the soup in a short time, but long-term consumption may cause potential harm to human health, such as affecting the function of the digestive system and interfering with normal human metabolism.

[0004] Therefore, the technical personnel in the field propose a duck blood vermicelli soup imperial flavor seasoning bag and a preparation method thereof to solve the problems raised in the background art. SUMMARY

[0005] In order to solve the above technical problems, the present application provides a duck blood vermicelli soup imperial flavor seasoning bag and a preparation method thereof to solve the problem that long-term consumption of duck blood vermicelli soup seasoning in the prior art may cause potential harm to human health.

[0006] A duck blood vermicelli soup imperial flavor seasoning bag, comprising the following raw material components by weight: 1-2 parts of clove, 4-8 parts of meat buckle, 1-2 parts of white buckle, 2-3 parts of purple Lanxiang, 1-2 parts of wood incense, 1-3 parts of sandalwood, 1-3 parts of grass buckle, 1-3 parts of pepper, 2-4 parts of grass fruit, 1-3 parts of Baizhi, 2-3 parts of Nanjiang, 2-4 parts of Guiban, 2-4 parts of Xiangye, 2-4 parts of star anise, 3-5 parts of Shannai, 3-9 parts of Yipinxiang, 3-5 parts of Xiaohui, 3-5 parts of Qianlixiang, 2-4 parts of Chuanjiao.

[0007] Preferably, the following raw material components by weight are used: 1 part of clove, 6 parts of meat buckle, 1 part of white buckle, 2 parts of purple Lanxiang, 1 part of wood incense, 2 parts of sandalwood, 2 parts of grass buckle, 2 parts of pepper, 3 parts of grass fruit, 2 parts of Baizhi, 2 parts of Nanjiang, 3 parts of Guiban, 3 parts of Xiangye, 3 parts of star anise, 4 parts of Shannai, 6 parts of Yipinxiang, 4 parts of Xiaohui, 4 parts of Qianlixiang, 4 parts of Liangjiang, and 3 parts of Chuanjiao.

[0008] The present application further provides a preparation method of the duck blood vermicelli soup imperial flavor seasoning bag as described above, comprising the following steps:

[0009] S1, select no mildewing, no insect damage dry raw materials, artificial screening and removing impurities, and classifying each component raw material as hard material, neutral material and volatile aroma material;

[0010] S2, crushing the hard material into small pieces with particle size ≤5mm, and separately sealing the volatile aroma material for standby;

[0011] S3, using an electronic scale to weigh each component raw material according to the weight fraction;

[0012] S4, first putting the hard material into a batching bin, then adding the neutral material and volatile aroma material for mixing;

[0013] S5, putting the mixed raw material into a traditional Chinese medicine crusher for crushing and screening treatment, and removing the uncrushed particles;

[0014] S6, selecting double-layer medical absorbent gauze for packaging and sterilization to obtain a duck blood vermicelli soup spice packet.

[0015] Preferably, in step S1, the hard material is Amomum tsao-ko, Cinnamomum cassia, star anise, Amomum villosum, Kaempferia rotunda, Alpinia oxyphylla and Zanthoxylum bungeanum, the neutral material includes Amomum villosum, Eugenia caryophyllata, Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum and Amomum villosum.

[0016] Preferably, in step S5, the speed of the crusher is controlled at 2800-3200r / min, the crushing time is 30 seconds, and the screen is 20 mesh.

[0017] Preferably, in step S6, the sterilization is 121℃ steam sterilization for 20 minutes.

[0018] Compared with the prior art, the present application has the following beneficial effects:

[0019] 1. The duck blood vermicelli soup spice packet of the present application uses reasonably matched raw materials of medicinal and edible origin, which has the medicinal and nourishing value of enhancing immune regulation, stimulating appetite and spleen, beautifying and health preserving, and warming and tonifying the body.

[0020] 2. The present application strictly controls each link from the selection, classification and treatment of raw materials to mixing, crushing, packaging and sterilization, ensuring the high quality of the duck blood vermicelli soup spice packet.

[0021] 3. The spice packet prepared by the present application has the characteristics of fresh and rich aroma, pure taste and fragrant taste, which can meet people's requirements for delicious food. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The duck blood vermicelli soup spice packet preparation flow chart of the present application. DETAILED DESCRIPTION

[0023] The embodiments of the present application will be further described in detail below with reference to the accompanying drawings and examples. The following examples are used to illustrate the present application, but cannot be used to limit the scope of the present application.

[0024] Example 1: The present application provides a duck blood vermicelli soup imperial flavor seasoning bag, which is composed of the following raw materials by weight: 1-2 parts of clove, 4-8 parts of meat buckle, 1-2 parts of white buckle, 2-3 parts of purple Lanxiang, 1-2 parts of wood incense, 1-3 parts of sand, 1-3 parts of grass buckle, 1-3 parts of pepper, 2-4 parts of grass fruit, 1-3 parts of Bai Zhi, 2-3 parts of Nanjiang, 2-4 parts of Guiban, 2-4 parts of Xiangye, 2-4 parts of star anise, 3-5 parts of Shanai, 3-9 parts of Yipinxiang, 3-5 parts of small fennel, 3-5 parts of Qianlixiang, 3-5 parts of Liangjiang, and 2-4 parts of Sichuan pepper.

[0025] Further, it is composed of the following raw materials by weight: 1 part of clove, 6 parts of meat buckle, 1 part of white buckle, 2 parts of purple Lanxiang, 1 part of wood incense, 2 parts of sand, 2 parts of grass buckle, 2 parts of pepper, 3 parts of grass fruit, 2 parts of Bai Zhi, 2 parts of Nanjiang, 3 parts of Guiban, 3 parts of Xiangye, 3 parts of star anise, 4 parts of Shanai, 6 parts of Yipinxiang, 4 parts of small fennel, 4 parts of Qianlixiang, 4 parts of Liangjiang, and 3 parts of Sichuan pepper.

[0026] Further, in the above formula, clove has antibacterial and anti-inflammatory effects, and can enhance the body's immunity; meat buckle contains various bioactive components, and has the effect of regulating immune function. The use of these raw materials in duck blood vermicelli soup helps to improve the body's immune ability. Bai Zhi has the effects of dispersing wind and cold, unblocking channels and pain, drying dampness and stopping leucorrhea, and reducing swelling and pus, and can also promote the secretion of digestive juice, enhance appetite, and have the effects of appetizing and invigorating the spleen. Grass fruit also has the effects of warming the middle and invigorating the stomach, and digesting food and regulating qi. The spices such as purple Lanxiang have certain antioxidant effects, can remove free radicals in the body, delay aging, and have certain beauty and health care effects.

[0027] As can be seen from the above: the duck blood vermicelli soup imperial flavor seasoning bag of the present application uses raw materials with medicinal and edible properties, which are reasonably matched, so as to have the medicinal and health care values of enhancing immune regulation, appetizing and invigorating the spleen, and beautifying and health care.

[0028] As shown in Figure 1

[0029] A preparation method of the duck blood vermicelli soup imperial flavor seasoning bag as described above, comprising the following steps:

[0030] S1, select dry raw materials without mildew and insect damage, manually select and remove impurities, and classify the raw materials into hard raw materials, neutral raw materials and volatile aroma raw materials;

[0031] S2, crush the hard raw materials into small pieces with a particle size of ≤5 mm, and separately seal and store the volatile aroma raw materials for standby;​

[0032] S3, weighing each component raw material according to weight fraction with an electronic scale;

[0033] S4, first putting hard raw material into a batching bin, then adding neutral raw material and volatile aroma raw material for mixing;

[0034] S5, putting the mixed raw material into a traditional Chinese medicine pulverizer for pulverization and screening treatment, and rejecting the particles not pulverized completely;

[0035] S6, selecting double-layer medical absorbent gauze for packaging and sterilization to obtain duck blood vermicelli spice packets.

[0036] Further, in step S1, the hard raw material is Amomum tsao-ko, Cinnamomum cassia, star anise, Amomum villosum, Kaempferia rotunda, Alpinia oxyphylla and Sichuan pepper, the neutral raw material includes Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum and Amomum villosum, and the volatile aroma raw material is Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum, Amomum villosum and Amomum villosum.

[0037] Further, in step S5, the speed of the pulverizer is controlled at 2800-3200 r / min, the crushing time is 30 seconds, and the screen is 20 mesh.

[0038] Further, in step S6, the sterilization is 121℃ steam sterilization for 20 minutes.

[0039] As can be seen from the above, in this preparation method, selecting dry raw materials without mildew and insect damage is the basis for ensuring the quality of the seasoning packets. Moldy and insect-damaged raw materials not only affect the aroma and taste of the seasoning packets, but also may contain harmful substances, endangering human health. Therefore, when purchasing raw materials, strict quality control should be exercised, and each batch of raw materials should be carefully inspected.

[0040] Further, classifying each component raw material into hard raw material, neutral raw material and volatile aroma raw material is a reasonable division based on the characteristics and processing requirements of different raw materials. For hard raw materials, crushing treatment is needed in the processing process to facilitate subsequent better pulverization and mixing. For neutral raw materials, they are relatively soft in texture and do not need special crushing pretreatment and can be directly mixed and pulverized with other raw materials. For volatile aroma raw materials, if they are exposed to air for a long time with other raw materials, the aroma will be lost, affecting the quality of the seasoning packets.

[0041] Further, crushing the hard raw material into small pieces with a particle size ≤5mm is to increase the surface area of the raw material for more complete pulverization in the traditional Chinese medicine pulverizer. When crushing, the particle size should be controlled to ensure that the particle size meets the requirements. If the particle size is too large, it will affect the subsequent pulverization effect and mixing uniformity; if the particle size is too small, it will increase the crushing time and energy consumption.

[0042] Further, the volatile aroma raw materials are individually sealed and stored. Glass bottles or plastic bags with good sealing performance can be used. During storage, ensure that the container is tightly sealed to prevent air from entering and causing the aroma to evaporate. At the same time, store the container in a cool, dry, and light-protected place to further reduce the loss of aroma.

[0043] Further, the electronic scale is used to weigh the components according to the weight fraction, which is a key step to ensure the accuracy of the seasoning packet formula. The electronic scale must be calibrated to ensure that the weighing accuracy meets the requirements. During the weighing process, the classified raw materials are weighed in order, starting with hard raw materials, then neutral raw materials, and finally volatile aroma raw materials. After weighing each type of raw material, record the weight immediately and check it against the formula to ensure accuracy. If the weighing is found to be inaccurate, adjust it in time to avoid affecting the quality of the seasoning packet due to inaccurate raw material ratio.

[0044] Further, the hard raw materials are first put into the batching bin, then the neutral raw materials and volatile aroma raw materials are added for mixing. After crushing, the hard raw materials have relatively large particle sizes, so they are first put into the batching bin to provide space and support for the subsequent addition of raw materials. The neutral raw materials have moderate texture and can be preliminarily mixed with the hard raw materials after being added. The volatile aroma raw materials have a tendency to lose their aroma, so they are added last to reduce the loss of aroma during mixing.

[0045] Further, the mixed raw materials are put into the traditional Chinese medicine crusher for crushing. The speed of the crusher is controlled at 2800-3200 r / min, and the crushing time is 30 seconds. Such parameter settings are determined according to the characteristics of the raw materials and the crushing requirements. Within this speed range, the crusher can generate enough centrifugal force to quickly crush the raw materials into fine particles. The crushing time of 30 seconds can ensure that the raw materials are fully crushed, while avoiding excessive crushing that may cause the raw materials to heat up and affect the aroma and quality.

[0046] Further, double-layer medical absorbent gauze is selected for packaging. The double-layer medical absorbent gauze has good air permeability and filtering property, can slowly release the aroma of the spices, and can prevent the spices powder from leaking out. In addition, the medical absorbent gauze is subjected to strict sterile treatment, meets the hygiene requirements of food packaging, can ensure the safety and hygiene of the seasoning package, and is sterilized by 121℃ steam sterilization for 20 minutes. Steam sterilization is a high-efficiency and reliable sterilization method, which can kill various microorganisms in the seasoning package in a short time, including bacteria, molds and yeasts. The high temperature of 121℃ can destroy the cell structure and protein of microorganisms, so as to achieve the purpose of complete sterilization. The sterilization time is 20 minutes, which can ensure that the inside of the seasoning package also reaches the sterilization temperature, and ensures the sterilization effect. After sterilization, the seasoning package can prolong the shelf life, reduce the risk of microbial contamination, and ensure the safety of consumers.

[0047] Through the above preparation method, from the selection, classification and treatment of raw materials to mixing, crushing, packaging and sterilization, each link is strictly controlled, which ensures the high quality of the duck blood vermicelli soup imperial seasoning package. The seasoning package has rich and lasting aroma, which can add unique flavor to the duck blood vermicelli soup and meet the needs of consumers for delicious food.

[0048] Example 2

[0049] A duck blood vermicelli soup imperial seasoning package is composed of the following raw materials by weight: 1 part of clove, 4 parts of meat buckle, 1 part of white buckle, 2 parts of purple Lanxiang, 1 part of mukhallati, 1 part of amomum villosum, 1 part of grass buckle, 1 part of zanthoxylum bungeanum, 2 parts of cardamom, 2 parts of ginger, 2 parts of cassia, 2 parts of basil, 2 parts of star anise, 3 parts of kaempferia rotunda, 3 parts of yipinxiang, 3 parts of cumin, 3 parts of milexiang, 3 parts of good ginger, and 2 parts of Sichuan pepper.

[0050] Preparation method: same as example 1.

[0051] Example 3

[0052] A duck blood vermicelli soup imperial seasoning package is composed of the following raw materials by weight: 1-2 parts of clove, 4-8 parts of meat buckle, 1-2 parts of white buckle, 2-3 parts of purple Lanxiang, 1-2 parts of mukhallati, 1-3 parts of amomum villosum, 1-3 parts of grass buckle, 1-3 parts of zanthoxylum bungeanum, 2-4 parts of cardamom, 1-3 parts of white peony, 2-3 parts of ginger, 2-4 parts of cassia, 2-4 parts of basil, 2-4 parts of star anise, 3-5 parts of kaempferia rotunda, 3-9 parts of yipinxiang, 3-5 parts of cumin, 3-5 parts of milexiang, 3-5 parts of good ginger, and 2-4 parts of Sichuan pepper.

[0053] Preparation method: same as example 1.

[0054] Experimental example

[0055] Preparation materials

[0056] Fresh duck blood, marinated duck internal organs, bean fruit, vermicelli, coriander, onion ginger, edible oil, salt, chicken essence.

[0057] Duck blood vermicelli soup preparation:

[0058] Cut fresh duck blood into small pieces, soak vermicelli in warm water, wash coriander and cut into sections, and cut onion ginger into sections for standby;

[0059] Put the duck blood vermicelli soup imperial flavor seasoning bag prepared according to the present application into the pot, and boil for 10-15 minutes on small fire, so that the flavor of the seasoning bag is fully mixed into the soup.

[0060] Put duck blood, vermicelli, marinated duck internal organs and bean fruit into the pot in turn, and continue to cook for 3-5 minutes until the food is cooked through.

[0061] According to personal taste, add appropriate amount of oil, salt and chicken essence, and then take out the pot and sprinkle coriander.

[0062] Sensory evaluation:

[0063] Invite 10 people with food appreciation experience to form an evaluation group to evaluate the duck blood vermicelli soup. The evaluation is scored from three aspects of fresh and fragrant degree, pure taste degree and taste fragrance degree, with a full score of 10.

[0064]

[0065] From the sensory evaluation results, the duck blood vermicelli soup prepared by the duck blood vermicelli soup imperial flavor seasoning bag has high evaluation in fresh and fragrant degree, pure taste degree and taste fragrance degree, with an average score of more than 8, which shows that the seasoning bag prepared by the present application has the characteristics of fresh and fragrant, pure taste and taste fragrance, and can meet the requirements of people for food.

[0066] The embodiments of the present application are given for example and description, although the embodiments of the present application have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limiting the present application, and those skilled in the art can make changes, modifications, replacements and modifications to the above embodiments within the scope of the present application.

Claims

1. A duck blood vermicelli soup imperial fragrant seasoning packet, characterized by: The invention comprises the following raw materials in parts by weight: 1-2 parts of cloves, 4-8 parts of pork knot, 1-2 parts of white knot, 2-3 parts of purple orchid, 1-2 parts of costus root, 1-3 parts of amomum villosum, 1-3 parts of grass knot, 1-3 parts of Sichuan pepper, 2-4 parts of tsaoko, 1-3 parts of angelica dahurica, 2-3 parts of galangal, 2-4 parts of cassia bark, 2-4 parts of bay leaf, 2-4 parts of star anise, 3-5 parts of galangal, 3-9 parts of osmanthus fragrans, 3-5 parts of fennel, 3-5 parts of thyme, 3-5 parts of ginger, and 2-4 parts of Sichuan pepper.

2. The duck blood vermicelli soup imperial fragrance seasoning packet according to claim 1, characterized in that: The invention is composed of the following raw materials in parts by weight: 1 part of cloves, 6 parts of meat buckle, 1 part of white buckle, 2 parts of purple orchid, 1 part of costus root, 2 parts of amomum villosum, 2 parts of grass buckle, 2 parts of Sichuan pepper, 3 parts of tsaoko, 2 parts of angelica dahurica, 2 parts of galangal, 3 parts of cassia bark, 3 parts of bay leaves, 3 parts of star anise, 4 parts of galangal, 6 parts of osmanthus fragrans, 4 parts of fennel, 4 parts of thyme, 4 parts of ginger, and 3 parts of Sichuan pepper.

3. A method for preparing the duck blood vermicelli soup imperial fragrance seasoning packet according to claim 1 or 2, characterized in that: The following steps are involved: S1. Select dry raw materials that are free of mildew and insect infestation, manually screen and remove impurities, and classify the raw materials into hard raw materials, neutral raw materials, and volatile aroma raw materials; S2. Crushing the hard raw materials into small pieces with a particle size of ≤5mm, and sealing and storing the volatile aroma raw materials separately for future use; S3, using an electronic scale to weigh the raw materials of each component according to the weight; S4. First, put the hard raw materials into the batching bin, and then add the neutral raw materials and volatile aroma raw materials to mix; S5, putting the mixed raw materials into a traditional Chinese medicine grinder for grinding and screening to remove incompletely ground particles; S6. Use double-layer medical absorbent gauze for packaging and sterilization to obtain the duck blood vermicelli spice bag.

4. The method for preparing the duck blood vermicelli soup imperial fragrance seasoning packet as claimed in claim 3, characterized in that: In step S1, the hard raw materials include tsaoko, cinnamon board, star anise, grass button, galangal, ginger and Sichuan pepper, the neutral raw materials include meat button, amomum villosum, pepper, angelica dahurica and galangal, and the volatile aroma raw materials include cloves, white button, purple orchid, costus root, bay leaf, fennel, thyme and osmanthus fragrans.

5. The method for preparing the duck blood vermicelli soup imperial fragrance seasoning packet as claimed in claim 3, characterized in that: In step S5, the rotation speed of the crusher is controlled at 2800-3200 r / min, the crushing time is 30 seconds, and the product passes through a 20-mesh sieve.

6. The method for preparing the duck blood vermicelli soup imperial fragrance seasoning packet as claimed in claim 3, characterized in that: In step S6, the sterilization is steam sterilization at 121°C for 20 minutes.

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