阅读说明：本技术 一种酸辣藤椒味方便调味料及其制备方法与应用 (Sour and hot rattan pepper flavored instant seasoning and preparation method and application thereof ) 是由 罗慧芳 李先银 陈洁霞 蒋盛光 于 2019-11-23 设计创作，主要内容包括：本发明公开了一种酸辣藤椒味方便调味料及其制备方法与应用,该方便调味料包括酱料包、粉料包和调味汁包,其中用于制作的原料及其重量份如下：酱料包：植物油30份、料酒5份、酱油8份、鲜肉15份、藤椒5份、野山椒2份、甘草5份、八角1份、桂皮1份、葱5份和蒜子5份；粉料包：盐35份、鸡精5份、糖5份、生姜3份、白胡椒粉1份藤椒粉3份和蔬菜粉8份；调味汁包：糙米醋30份和水果汁5份。本发明还公开了制备该酸辣藤椒味方便调味料的方法。该酸辣藤椒味方便调料包具有口味麻香醇厚、酸辣开胃的优良口味,增加了藤椒和甘草等天然材料,提升了方便调味包的风味和营养价值。(The invention discloses a sour and hot rattan pepper flavored instant seasoning and a preparation method and application thereof, wherein the instant seasoning comprises a sauce bag, a powder bag and a sauce bag, wherein the raw materials for making the seasoning comprise the following components in parts by weight: sauce bag: 30 parts of vegetable oil, 5 parts of cooking wine, 8 parts of soy sauce, 15 parts of fresh meat, 5 parts of rattan pepper, 2 parts of rod chilli, 5 parts of liquorice, 1 part of star anise, 1 part of cassia bark, 5 parts of scallion and 5 parts of garlic; powder bag: 35 parts of salt, 5 parts of chicken essence, 5 parts of sugar, 3 parts of ginger, 1 part of white pepper powder, 3 parts of rattan pepper powder and 8 parts of vegetable powder; sauce packaging: 30 parts of brown rice vinegar and 5 parts of fruit juice. The invention also discloses a method for preparing the sour and hot rattan pepper flavored instant seasoning. The sour and hot rattan pepper flavored instant seasoning packet has the advantages of mellow and thick taste, good sour and hot appetizing taste, addition of natural materials such as rattan pepper, liquorice and the like, and improvement of the flavor and the nutritional value of the instant seasoning packet.)

1. The sour and hot rattan pepper flavored instant seasoning is characterized by comprising a sauce bag, a powder bag and a sauce bag, wherein the raw materials for making the seasoning comprise the following components in parts by weight:

sauce bag: 25-30 parts of vegetable oil, 4-6 parts of cooking wine, 6-10 parts of soy sauce, 10-20 parts of fresh meat, 4-6 parts of rattan pepper, 1-3 parts of wild pepper, 4-6 parts of liquorice, 0.5-1.5 parts of aniseed, 0.5-1.5 parts of cassia bark, 4-6 parts of shallot and 4-6 parts of garlic;

powder bag: 30-40 parts of salt, 4-6 parts of chicken essence, 4-6 parts of sugar, 2-4 parts of ginger powder, 0.5-1.5 parts of white pepper powder, 2-4 parts of pepper powder and 6-9 parts of vegetable powder;

sauce packaging: brown rice vinegar (25-35) and fruit juice (4-6).

2. The instant seasoning of claim 1 wherein the raw materials for making the instant seasoning comprise, by weight:

sauce bag: 30 parts of vegetable oil, 5 parts of cooking wine, 8 parts of soy sauce, 15 parts of fresh meat, 5 parts of rattan pepper, 2 parts of rod chilli, 5 parts of liquorice, 1 part of star anise, 1 part of cassia bark, 5 parts of scallion and 5 parts of garlic;

powder bag: 35 parts of salt, 5 parts of chicken essence, 5 parts of sugar, 3 parts of ginger powder, 1 part of white pepper powder, 3 parts of rattan pepper powder and 8 parts of vegetable powder;

sauce packaging: 30 parts of brown rice vinegar and 5 parts of fruit juice.

3. The instant seasoning according to claim 1 wherein the vegetable oil in the sauce bag comprises, by weight, 15 to 25 parts of palm oil, 4 to 8 parts of rapeseed oil, 2 to 4 parts of zanthoxylum oil and 0.5 to 1.5 parts of sesame oil.

4. A convenient seasoning according to claim 3 wherein the vegetable oil in the sauce packet comprises, by weight, 20 parts palm oil, 6 parts rapeseed oil, 3 parts rattan pepper oil and 1 part sesame oil.

5. The instant seasoning of claim 1 wherein the fresh meat in the sauce pack comprises at least one of chicken, pork, beef, lamb, fish and shrimp.

6. The instant seasoning of claim 1 wherein the vegetable component of the vegetable powder in the powder packet comprises at least one of cabbage, celery, carrot and red cabbage.

7. The instant seasoning of claim 1 wherein the water juice in the package of sauce comprises at least one of lime juice and grapefruit juice.

8. The method for preparing a ready-to-eat seasoning according to any one of claims 1 to 7, comprising the steps of preparing a sauce bag, preparing a powder bag and preparing a seasoning bag:

the preparation method of the sauce packet comprises the following steps:

a. mixing vegetable oil according to a proportion, heating to 100-120 ℃, adding rod chilli, rattan chilli, liquorice, star anise and cassia bark according to the proportion, frying for at least 5 minutes, then cooling to 45-60 ℃, soaking for 1-2 hours, and filtering solids to obtain filtered oil;

b. heating the oil filtered in the step to 80-100 ℃, adding the fresh meat, the scallion and the garlic according to the proportion, stir-frying for at least 5 minutes, then adding the cooking wine and the soy sauce according to the proportion, uniformly stirring, boiling, and decocting for 10-20 minutes;

c. cooling the sauce materials processed in the steps, stirring the cooled sauce materials to the temperature of 40-45 ℃ while cooling, uniformly mixing, and subpackaging to obtain the sauce bags;

the preparation of the powder packet comprises the following steps:

a. mixing ginger powder, white pepper powder and rattan pepper powder according to the proportion, heating and stir-frying at the temperature of 90-120 ℃, uniformly mixing in a steam pot with the pressure of 0.4-0.6 MPa, heating and sterilizing for 20-40 minutes, and cooling to obtain mixed powder;

b. mixing the mixed powder obtained in the above steps, salt, chicken essence, sugar and vegetable powder according to the proportion, and subpackaging to obtain the product;

the preparation of the sauce bag comprises the following steps: mixing brown rice vinegar and fruit juice at a certain proportion, and packaging to obtain flavoring sauce bag.

9. Use of the instant seasoning according to any one of claims 1 to 7 in the preparation of instant foods, in particular noodles, rice noodles and chafing dish.

10. An instant noodle comprising a cake and the instant seasoning of any one of claims 1 to 7.

Technical Field

The invention relates to the field of food processing, in particular to a sour and hot rattan pepper flavored convenient seasoning and a preparation method and application thereof.

Background

"food is eaten by people in the day, and food is eaten by taste first", in the historical evolution of social life, the production of the seasoning gradually forms the exquisite traditional process and the obvious local characteristics, presents a batch of famous, special and excellent seasoning products with strong local styles and evolves into regional flavors of south sweet, north salty, east sour and west hot. Along with the improvement of living standard of people and the change of consumption consciousness of people, the annual consumption of the condiment market is increased every year, and the market space is continuously expanded. The convenient seasoning packet is convenient to use, has adjustable taste and is suitable for fast-paced life styles of people, so the market consumption potential is huge. At present, the consumption psychology of consumers is becoming mature, new requirements are made on the flavor and the nutritional value of the flavoring, and the quality and the taste of the flavoring become the highest points of market competition.

With the continuous improvement of the requirements of people on the quality of life, the taste requirements of food also present diversified characteristics, and people do not limit the utilization of zanthoxylum to the zanthoxylum bungeanum and the zanthoxylum schinifolium, so the rattan pepper processed product has better market prospect. The zanthoxylum schinifolium has strong spicy flavor, is mostly eaten directly or is flavored by seasonings, but has the problems of easy volatilization of flavor substances, uneven distribution of spicy flavor and the like, and in recent years, a series of products such as zanthoxylum schinifolium oil, zanthoxylum schinifolium oleoresin, zanthoxylum schinifolium essential oil and the like have been developed, so that the zanthoxylum schinifolium has attractive color and luster, unique mouthfeel and convenient use, and the original flavor substances and active ingredients of the zanthoxylum schinifolium are. The instant seasoning in the market at present has defects in quality and taste, so that the development of new-taste and healthy instant seasoning has certain commercial prospect.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides the sour and hot rattan pepper flavored convenient seasoning which has novel taste and higher nutritional value.

The invention also provides a preparation method of the sour and hot rattan pepper flavored instant seasoning.

The invention also provides the application of the sour and hot rattan pepper flavored instant seasoning.

According to the embodiment of the first aspect of the invention, the sour and hot rattan pepper flavored instant seasoning comprises a sauce bag, a powder bag and a sauce bag, wherein the raw materials for making the seasoning comprise the following components in parts by weight:

sauce bag: 25-30 parts of vegetable oil, 4-6 parts of cooking wine, 6-10 parts of soy sauce, 10-20 parts of fresh meat, 4-6 parts of rattan pepper, 1-3 parts of wild pepper, 4-6 parts of liquorice, 0.5-1.5 parts of aniseed, 0.5-1.5 parts of cassia bark, 4-6 parts of shallot and 4-6 parts of garlic;

powder bag: 30-40 parts of salt, 4-6 parts of chicken essence, 4-6 parts of sugar, 2-4 parts of ginger powder, 0.5-1.5 parts of white pepper powder, 2-4 parts of pepper powder and 6-9 parts of vegetable powder;

sauce packaging: brown rice vinegar (25-35) and fruit juice (4-6).

The sour and hot rattan pepper flavored instant seasoning according to the embodiment of the invention at least has the following beneficial effects: the convenient seasoning has rich taste and higher nutritive value, has excellent taste of spicy and mellow taste and appetizing sour and spicy taste, simultaneously reduces the addition of sugar and salt in the formula, increases natural materials such as rattan pepper, liquorice, fruit juice and the like, enriches the spicy, sour and sweet taste, is natural and healthy, and improves the flavor and nutritive value of the convenient seasoning packet. The zanthoxylum schinifolium has the effects of resisting bacteria and diminishing inflammation, easing pain, resisting oxidation, protecting the liver, relieving fever, enhancing immunity and the like, and is a natural preservative, so that the taste of the seasoning is improved, the nutritive value is improved, the preservative is prevented from being added into the seasoning, and the prepared seasoning is healthier and safer; the liquorice has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, harmonizing the drugs and the like, and the liquorice can reduce the addition of cane sugar in the seasoning without affecting the taste and has the effects of faint scent and greasiness.

According to some embodiments of the present invention, the raw materials for the preparation and the parts by weight thereof are as follows:

sauce bag: 30 parts of vegetable oil, 5 parts of cooking wine, 8 parts of soy sauce, 15 parts of fresh meat, 5 parts of rattan pepper, 2 parts of rod chilli, 5 parts of liquorice, 1 part of star anise, 1 part of cassia bark, 5 parts of scallion and 5 parts of garlic;

powder bag: 35 parts of salt, 5 parts of chicken essence, 5 parts of sugar, 3 parts of ginger powder, 1 part of white pepper powder, 3 parts of rattan pepper powder and 8 parts of vegetable powder;

sauce packaging: 30 parts of brown rice vinegar and 5 parts of fruit juice.

According to some embodiments of the invention, the vegetable oil in the sauce bag comprises, by weight, 15-25 parts of palm oil, 4-8 parts of rapeseed oil, 2-4 parts of zanthoxylum oil and 0.5-1.5 parts of sesame oil.

According to some embodiments of the invention, the vegetable oil in the sauce packet comprises, by weight, 20 parts of palm oil, 6 parts of rapeseed oil, 3 parts of zanthoxylum oil and 1 part of sesame oil.

According to some embodiments of the invention, the fresh meat in the sauce pack comprises at least one of chicken, pork, beef, lamb, fish and shrimp.

According to some embodiments of the invention, the vegetable component of the vegetable powder comprises at least one of cabbage, celery, carrot and red cabbage.

According to some embodiments of the invention, the water fruit juice in the sauce packet is at least one of lime juice and grapefruit juice. The lemon juice or pomelo juice can reduce greasy feeling of the flavoring, and can supplement VC.

According to the preparation method of the embodiment of the second aspect of the invention,

the preparation method comprises the following steps of preparation of a sauce bag, preparation of a powder bag and preparation of a seasoning bag:

the preparation method of the sauce packet comprises the following steps:

a. mixing vegetable oil according to a proportion, heating to 100-120 ℃, adding rod chilli, rattan chilli, liquorice, star anise and cassia bark according to the proportion, frying for at least 5 minutes, then cooling to 45-60 ℃, soaking for 1-2 hours, and filtering solids to obtain filtered oil;

b. heating the oil filtered in the step to 80-100 ℃, adding the fresh meat, the scallion and the garlic according to the proportion, stir-frying for at least 5 minutes, then adding the cooking wine and the soy sauce according to the proportion, uniformly stirring, boiling, and decocting for 10-20 minutes;

c. cooling the sauce materials processed in the steps, stirring the cooled sauce materials to the temperature of 40-45 ℃ while cooling, uniformly mixing, and subpackaging to obtain the sauce bags;

the preparation of the powder packet comprises the following steps:

a. mixing ginger powder, white pepper powder and rattan pepper powder according to the proportion, heating and stir-frying at the temperature of 90-120 ℃, uniformly mixing in a steam pot with the pressure of 0.4-0.6 MPa, heating and sterilizing for 20-40 minutes, and cooling to obtain mixed powder;

b. mixing the mixed powder obtained in the above steps, salt, chicken essence, sugar and vegetable powder according to the proportion, and subpackaging to obtain the product;

the preparation of the sauce bag comprises the following steps: mixing brown rice vinegar and fruit juice at a certain proportion, and packaging to obtain flavoring sauce bag.

The preparation method provided by the embodiment of the second aspect of the invention has at least the following beneficial effects: the preparation process of the seasoning is optimized and controlled in temperature and time, so that the flavor of the material can be fully fused, and the prepared product has better taste effect; and the processing method is simple, high in safety and easy for industrial production.

The application of the embodiment of the third aspect of the invention is particularly used for preparing instant foods such as noodles, rice noodles, chafing dish and the like.

The application of the embodiment of the third aspect of the invention has at least the following beneficial effects: the convenient seasoning is convenient to use, can be applied to various convenient foods on the market, and has good market prospect.

According to the application of the embodiment of the third aspect of the invention, the instant noodles are also provided, and comprise the cakes and the instant seasonings.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Detailed Description

In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be made in conjunction with the embodiments.