CN101455319B - Soup flavorings and production method thereof - Google Patents
Soup flavorings and production method thereof Download PDFInfo
- Publication number
- CN101455319B CN101455319B CN200710195752A CN200710195752A CN101455319B CN 101455319 B CN101455319 B CN 101455319B CN 200710195752 A CN200710195752 A CN 200710195752A CN 200710195752 A CN200710195752 A CN 200710195752A CN 101455319 B CN101455319 B CN 101455319B
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- Prior art keywords
- chinese herbal
- soup
- powder
- development material
- salt
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- Expired - Fee Related
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- 235000014347 soups Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 241000411851 herbal medicine Species 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000009636 Huang Qi Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a soup flavoring and production method thereof. The soup flavoring includes raw materials in the following weight parts: salt, sugar, MSG, evaporated fat powders, flavor development material, natural spices, and Chinese herbal medicines, wherein, the Chinese herbal medicines includes dangshen, angelica sinensis, glycyrrhiza, angelia, astragalus or tangerine peel. The production method includes: respectively performing superfine disintegrating to the salt, sugar, monosodium glutamate, natural spices, and Chinese herbal medicines, mixing together, stirring evenly; adding the evaporated fat powders and flavor development material, stirring evenly; granulating through a granulator, drying through a fluidized bed, and then obtaining the completed product after sealed package. All the raw materials of the invention have been superfine disintegrated, thereby intensifying the coactions of raw materials, specifically, the soup will be more delicious after adding flavor development material. Further, the invention has functions of clearing heat and dropping fire, invigorating spleen-stomach and replenishing qi.
Description
Technical field
The present invention relates to a kind of flavoring and preparation method, be specifically related to a kind of soup flavorings and preparation method.
Background technology
The Along with people's growth in the living standard, people are increasingly high to requiring of eating, and when paying attention to food taste, pay attention to the nutrition arrangement of food more and to the health of human body; Through the prepared dish of Baoshang, in the preparation process, need constantly to add condiment and use flavor pack, the bad taste that also can have influence on soup of condiment collocation.
Summary of the invention
The objective of the invention is provides a kind of soup that can make to have heat-clearing and fire-reducing, tonifying middle-Jiao and Qi to above deficiency, and the delicious U.S.A of soup, the soup flavorings of meat aromatic flavour.
Another object of the present invention provides the preparation method of above-mentioned soup flavorings.
The technical solution adopted for the present invention to solve the technical problems is: a kind of soup flavorings, contain the raw material of following weight parts: salt 30-35 part, white sugar 10-15 part; Monosodium glutamate 15-20 part, vegetable fat powder 3-8 part, flavor development material 30-35 part; Natural flavor 5-10 part, Chinese herbal medicine 1-3 part; Described Chinese herbal medicine is Radix Codonopsis, Radix Angelicae Sinensis, Radix Glycyrrhizae, the root of Dahurain angelica, the Radix Astragali or dried orange peel.
Described natural flavor is ginger powder, pepper powder, zanthoxylum powder, chilli powder, fennel powder or ground cinnamon.
Described flavor development material is chicken meal, powdered beef, powder of pork or marrow extract.
Another technical scheme of the present invention provides a kind of preparation method of soup flavorings, may further comprise the steps:
Salt, white sugar, monosodium glutamate, natural flavor, Chinese herbal medicine respectively after ultramicro grinding, are mixed, stir, add flavor development material and vegetable fat powder, stir,,, pack and get product through the fluid bed oven dry through the comminutor granulation.
All raw materials of the present invention have been strengthened the interaction of stock yard all through ultramicro grinding, particularly add taste compound after, make soup flavor delicious more; Flavouring for cooking soup of the present invention is dissolved in has strong meat fragrance in the hot water, add in the soup, can make the soup flavor delicious more, and meat fragrance is stronger.Added heat-clearing and fire-reducing among the present invention, the Chinese herbal medicine of tonifying middle-Jiao and Qi, and utilize superfine communication technique, and make the composition of Chinese herbal medicine be easier to absorption by human body, make the present invention have certain health care.Constantly add condiment and the troublesome operation of using flavor pack when the present invention has exempted Baoshang, only need before soup pot has been got well pot, to add flavoring, stirring gets final product.
The specific embodiment
Enumerate embodiment below, the present invention is further specified, but the invention is not restricted to these embodiment.
Embodiment 1
Take by weighing raw material (kilogram) by following weight:
Salt 33, white sugar 13, monosodium glutamate 18, vegetable fat powder 5, chicken meal 33, fennel powder 8, Radix Codonopsis 2.
Method for making is following:
With 33 kilograms of salt, 13 kilograms of white sugar, 18 kilograms of monosodium glutamates, 8 kilograms of fennel powders, 2 kilograms of Radix Codonopsis, after ultramicro grinding, mix respectively; Stir; Add 5 kilograms of 33 kilograms of chicken meals and vegetable fat powders, stir, through the comminutor granulation; Through fluid bed oven dry, pack and get product.
Embodiment 2
Take by weighing raw material (kilogram) by following weight:
Salt 30, white sugar 15, monosodium glutamate 15, vegetable fat powder 8, powder of pork 35, pepper powder 10, Radix Angelicae Sinensis 1.
Method for making such as embodiment 1.
Embodiment 3
Take by weighing raw material (kilogram) by following weight:
Salt 35, white sugar 10, monosodium glutamate 20, vegetable fat powder 3, powdered beef 30, zanthoxylum powder 5, the Radix Astragali 2.
Method for making such as embodiment 1.
Above-described embodiment is the more preferably specific embodiment of the present invention, and common variation that those skilled in the art carries out in technical scheme scope of the present invention and replacement all should be included in protection scope of the present invention.
Claims (2)
1. the preparation method of a soup flavorings may further comprise the steps:
Salt, white sugar, monosodium glutamate, natural flavor, Chinese herbal medicine respectively after ultramicro grinding, are mixed, stir, add flavor development material and vegetable fat powder, stir,,, pack and get product through the fluid bed oven dry through the comminutor granulation;
The weight portion of the raw material that contains is: salt 30-35 part, white sugar 10-15 part, monosodium glutamate 15-20 part, vegetable fat powder 3-8 part, flavor development material 30-35 part, natural flavor 5-10 part, Chinese herbal medicine 1-3 part;
Described Chinese herbal medicine is Radix Codonopsis, Radix Angelicae Sinensis or Radix Glycyrrhizae;
Described natural flavor is pepper powder, zanthoxylum powder or fennel powder;
Described flavor development material is chicken meal, powdered beef or powder of pork.
2. soup flavorings according to the preparation of the described preparation method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710195752A CN101455319B (en) | 2007-12-14 | 2007-12-14 | Soup flavorings and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710195752A CN101455319B (en) | 2007-12-14 | 2007-12-14 | Soup flavorings and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101455319A CN101455319A (en) | 2009-06-17 |
| CN101455319B true CN101455319B (en) | 2012-09-05 |
Family
ID=40766639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710195752A Expired - Fee Related CN101455319B (en) | 2007-12-14 | 2007-12-14 | Soup flavorings and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101455319B (en) |
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| CN104886521A (en) * | 2014-06-14 | 2015-09-09 | 林保江 | Codonopsis pilosula, glehnia littoralis and ganoderma lucidum health-care spice and manufacturing method thereof |
| CN105433330A (en) * | 2014-08-29 | 2016-03-30 | 黄戈 | Making method for wild boar soup |
| CN104305096A (en) * | 2014-11-08 | 2015-01-28 | 淮南宜生食品有限公司 | Shrimp meat-dark plum-five spices instant vermicelli seasoning and preparation method thereof |
| CN104642987A (en) * | 2015-02-05 | 2015-05-27 | 韩城市秦龙花椒科技有限责任公司 | Superfine pepper multi-flavor health sauce processing method |
| CN104664304A (en) * | 2015-02-06 | 2015-06-03 | 韩城市秦龙花椒科技有限责任公司 | Processing method of superfine pepper health seasoning powder with multiple flavors |
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| CN107095249A (en) * | 2017-06-23 | 2017-08-29 | 高卓群 | A kind of noodle soup flavoring and preparation method thereof |
| CN107183650A (en) * | 2017-06-23 | 2017-09-22 | 高卓群 | A kind of compound seasoner and preparation method thereof |
| CN108713725A (en) * | 2018-05-04 | 2018-10-30 | 刘迎民 | A kind of sea food flavor soup-stock addition feed powder and preparation method thereof |
| CN109511936A (en) * | 2018-10-30 | 2019-03-26 | 上海海洋大学 | A kind of collagen nanometer fish-bone particle thick soup product and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266641A (en) * | 1999-12-14 | 2000-09-20 | 何锋 | Composite flavouring |
| CN1589655A (en) * | 2003-09-01 | 2005-03-09 | 庞国平 | Manufacturing method of concentrated delicious component |
| CN101028058A (en) * | 2007-01-01 | 2007-09-05 | 于连富 | Bone gourmet powder and its production |
-
2007
- 2007-12-14 CN CN200710195752A patent/CN101455319B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266641A (en) * | 1999-12-14 | 2000-09-20 | 何锋 | Composite flavouring |
| CN1589655A (en) * | 2003-09-01 | 2005-03-09 | 庞国平 | Manufacturing method of concentrated delicious component |
| CN101028058A (en) * | 2007-01-01 | 2007-09-05 | 于连富 | Bone gourmet powder and its production |
Non-Patent Citations (2)
| Title |
|---|
| 李健 等."复合调味料的颗粒化研究".《食品研究与开发》.1996,第17卷(第1期),11-13. |
| 莫德炎."调味汤料的基础理论及生产工艺".《食品科技》.2000,(第2期),49-51. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101455319A (en) | 2009-06-17 |
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