阅读说明：本技术 一种五香花椒叶调味粉及其制备方法 (Spiced Chinese prickly ash leaf seasoning powder and preparation method thereof ) 是由 唐文 陈思伊 陈晓然 于 2021-08-17 设计创作，主要内容包括：本发明公开了一种五香花椒叶调味粉及其制备方法。所述五香花椒叶调味粉包括花椒叶及香料辅料,所述香料辅料包括八角、桂皮、花椒、小茴香、甘草和丁香中的至少两种。制备方法：将各原料进行挑选,剔除肉眼可见的杂质,清洗后分别进行冷冻干燥处理；将冻干后的各原料分别经高速粉碎机多次粉碎后,过筛；按比例称取各原料的冻干粉,混合,再经高速粉碎机搅拌均匀；将混合物经50-100℃处理。本发明以花椒叶为主原料,该配方制得的五香花椒叶焙烤调味粉色泽呈淡褐色,香味纯正且浓郁持久,有花椒嫩叶香气,麻度适度,回味微甜,组织状态较好,可用作蘸料或者作为辅料用于各种类型焙烤食物中。本发明可提高花椒叶的附加值,具有广阔的应用前景。(The invention discloses a spiced zanthoxylum leaf seasoning powder and a preparation method thereof. The spiced pepper leaf seasoning powder comprises pepper leaves and spice auxiliary materials, wherein the spice auxiliary materials comprise at least two of aniseed, cassia bark, pepper, fennel, liquorice and clove. The preparation method comprises the following steps: selecting the raw materials, removing macroscopic impurities, cleaning, and respectively performing freeze drying treatment; pulverizing the lyophilized raw materials with a high-speed pulverizer for multiple times, and sieving; weighing freeze-dried powder of each raw material according to a proportion, mixing, and uniformly stirring by a high-speed pulverizer; treating the mixture at 50-100 deg.C. The spiced pepper leaf baking seasoning powder prepared by the formula has the advantages of light brown color, pure and strong and lasting fragrance, fragrance of tender pepper leaves, moderate tingling degree, slightly sweet aftertaste and good tissue state, and can be used as dipping sauce or auxiliary materials for various types of baked food. The invention can improve the added value of the zanthoxylum bungeanum leaves and has wide application prospect.)

1. The spiced pepper leaf seasoning powder is characterized by comprising pepper leaves and spice auxiliary materials, wherein the spice auxiliary materials comprise at least two of aniseed, cassia bark, pepper, fennel, liquorice and clove.

2. The five-spice pricklyash leaf seasoning powder according to claim 1, which comprises 5-20% of pricklyash leaf, 15-30% of star anise, 15-30% of cassia bark, 5-20% of pricklyash, 5-20% of fennel, 3-10% of licorice and 1-10% of clove by weight.

3. The five-spice zanthoxylum leaf seasoning powder as claimed in claim 1, wherein the zanthoxylum leaf is a primary leaf or secondary tender leaf of a zanthoxylum tree, and is cleaned and picked after picking to remove fibrotic old leaves, withered leaves and diseased leaves.

4. The preparation method of the spiced zanthoxylum leaf seasoning powder of any one of claims 1 to 3, which is characterized by comprising the following steps:

step 1): selecting the raw materials, removing macroscopic impurities, cleaning, and respectively performing freeze drying treatment;

step 2): pulverizing the lyophilized raw materials with a high-speed pulverizer for multiple times, and sieving;

step 3): weighing freeze-dried powder of each raw material according to a proportion, mixing, and uniformly stirring by a high-speed pulverizer; step 4): treating the mixture obtained in the step 3) at 50-100 ℃ for 2-8min, and cooling.

5. The preparation method of the spiced zanthoxylum leaf seasoning powder according to claim 4, wherein in the step 1), the spiced zanthoxylum leaf seasoning powder is quick-frozen at-30 ℃ for 24 hours and then freeze-dried; the freeze drying temperature is 40-80 deg.C, the time is 10-30h, and the vacuum degree is 0.05-0.15 MPa.

6. The method for preparing the spiced zanthoxylum leaf seasoning powder according to claim 4, wherein the sieving in the step 2) is performed by a standard sieve of 40-100 meshes.

Technical Field

The invention relates to spiced zanthoxylum leaf seasoning powder and a preparation method thereof, belonging to the technical field of food seasoning processing.

Background

Zanthoxylum bungeanum (Zanthoxylum bungeanum) is a plant of Rutaceae Zanthoxylum, and the whole plant of Zanthoxylum bungeanum can be used. The pricklyash seed can be used for extracting pricklyash peel oil and preparing biodiesel, the pricklyash peel can be used for preparing spice and extracting essential oil, the pricklyash root can be used as medicine, and the tender leaf of pricklyash peel has numb taste and high nutritive value. The pricklyash peel leaves contain high volatile oil, flavonoid substances, phenolic substances and amide compounds. Research shows that the pricklyash peel and the pricklyash peel leaves have 18 kinds of volatile components and relatively small content difference, and the pricklyash peel leaves contain numb-flavor substance components similar to those in pricklyash peel. Therefore, the zanthoxylum bungeanum leaves can be used as a substitute of zanthoxylum bungeanum.

The yield of the pepper leaves is high, but the reasonable utilization of the pepper leaves is ignored all the time. At present, Chinese prickly ash leaves are utilized, except that a small part of tender shoots of Chinese prickly ash are used for fresh food, tea making and pickles, most of Chinese prickly ash leaves are discarded in the processing process of Chinese prickly ash, so that resources are wasted and the environment is polluted. Therefore, the existing resources are fully utilized to develop a new product, the application range of the zanthoxylum bungeanum leaves can be widened, the additional value of the zanthoxylum bungeanum leaves is improved, and the economic benefit is increased.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the spiced pepper leaf seasoning and the preparation method thereof are provided, pepper leaf resources are fully utilized, pepper leaf powder is used as a main component of the seasoning, and the seasoning is unique in flavor and can improve the additional value of pepper leaves.

In order to solve the technical problems, the invention adopts the following technical scheme:

a five-spice pricklyash peel seasoning powder comprises pricklyash peel leaves and spice auxiliary materials, wherein the spice auxiliary materials comprise at least two of aniseed, cassia bark, pricklyash peel, fennel, liquorice and clove.

Preferably, the traditional Chinese medicine composition comprises 5-20% of pepper leaves, 15-30% of star anise, 15-30% of cassia bark, 5-20% of pepper, 5-20% of fennel, 3-10% of liquorice and 1-10% of clove in percentage by weight.

Preferably, the pepper leaves are primary leaves or secondary tender leaves of pepper trees, and are cleaned and picked after being picked to remove fibrotic old leaves, withered leaves and diseased leaves.

The invention also provides a preparation method of the spiced zanthoxylum leaf seasoning powder, which comprises the following steps:

step 1): selecting the raw materials, removing macroscopic impurities, cleaning, and respectively performing freeze drying treatment;

step 2): pulverizing the lyophilized raw materials with a high-speed pulverizer for multiple times, and sieving;

step 3): weighing freeze-dried powder of each raw material according to a proportion, mixing, and uniformly stirring by a high-speed pulverizer;

step 4): treating the mixture obtained in the step 3) at 50-100 ℃ for 2-8min, and cooling.

Preferably, in the step 1), quick freezing is carried out firstly, and then freeze drying is carried out, wherein the quick freezing temperature is-30 ℃ and the time is 24 hours; the freeze drying temperature is 40-80 deg.C, the time is 10-30h, and the vacuum degree is 0.05-0.15 MPa.

Preferably, the sieving in the step 2) adopts a 40-100-mesh standard sieve.

The spiced pepper leaf baking seasoning powder prepared by the formula has the advantages of light brown color, pure and strong and lasting fragrance, fragrance of tender pepper leaves, moderate tingling degree, slightly sweet aftertaste and good tissue state, and can be used as dipping sauce or auxiliary materials for various types of baked food.

Compared with the prior art, the invention has the following beneficial effects:

1. the five-spice powder seasoning disclosed by the invention fully utilizes nutrients and flavor substances in the zanthoxylum bungeanum leaves, improves the additional value of the zanthoxylum bungeanum leaves and widens the application range of the zanthoxylum bungeanum leaves. No report on the aspect is found in the existing literature.

2. The invention achieves the purposes of coordinating flavor and increasing aroma synergistically through orthogonal optimization and reasonable compatibility in the aspect of matching and using edible spices under the mediation of liquorice.

3. According to the preparation method of the five-spice powder seasoning, the water content is less than 4% through high-temperature short-time treatment, and meanwhile, the finished product is endowed with special flavor through a high-temperature process.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.

Example 1

The method comprises the following steps: commercially available fresh pepper leaves and various auxiliary materials are manually sorted and cleaned, quickly frozen in a refrigerator at the temperature of-30 ℃ for 24 hours, and then subjected to freeze drying treatment under the conditions of the temperature of 50 ℃, the vacuum degree of 0.1MPa and the time of 30 hours. And (5) crushing the freeze-dried materials for multiple times by using a high-speed crusher respectively, and sieving the crushed materials by using a 60-mesh standard sieve.

Step two: the freeze-dried powder of star anise, cassia bark, pepper, common fennel, liquorice, clove leaf and tender pepper leaf, 300g of star anise, 180g of cassia bark, 180g of pepper, 100g of common fennel, 60g of liquorice, 60g of clove and 120g of pepper leaf are respectively weighed. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 3 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light yellow brown, and the fragrance is pure, thick and durable.

Example 2

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powders of star anise, cassia bark, pepper, common fennel, liquorice, clove leaf and tender pepper leaf, mixing 300g of star anise, 200g of cassia bark, 100g of pepper, 120g of common fennel, 60g of liquorice, 60g of clove and 160g of pepper leaf by hand, and stirring by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 3

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powder of star anise, cassia bark, pepper, common fennel, liquorice, clove leaves and tender pepper leaves, 300g of star anise, 180 cassia bark, 180g of pepper, 100g of common fennel, 60g of liquorice, 60g of clove and 120g of pepper leaves, fully mixing, and stirring by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 4

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powder of star anise, cassia bark, pepper, common fennel, liquorice, clove leaves and tender pepper leaves, 200g of star anise, 240g of cassia bark, 180g of pepper, 100g of common fennel, 60g of liquorice, 60g of clove and 160g of pepper leaves, fully mixing, and stirring by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 5

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powder of star anise, cassia bark, pepper, common fennel, liquorice, clove leaves and tender pepper leaves, 240g of star anise, 230g of cassia bark, 180g of pepper, 150g of common fennel, 60g of liquorice, 60g of clove and 80g of pepper leaves, fully mixing, and stirring by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 6

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powder of star anise, cassia bark, pepper, common fennel, liquorice, clove leaves and tender pepper leaves, 260g of star anise, 240g of cassia bark, 180g of pepper, 150g of common fennel, 60g of liquorice, 30g of clove and 80g of pepper leaves, fully mixing, and stirring by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 7

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powders of star anise, cassia bark, pepper, fennel, liquorice, clove leaves and tender pepper leaves: 270g of star anise, 260g of cassia bark, 180g of Chinese prickly ash, 150g of common fennel, 30g of liquorice, 30g of clove and 80g of Chinese prickly ash leaves are fully mixed and stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 8

The method comprises the following steps: the same procedure as in example 1.

Step two: weighing freeze-dried powder of star anise, cassia bark, pepper, common fennel, liquorice, clove leaves and tender pepper leaves, 240g of star anise, 260g of cassia bark, 180g of pepper, 150g of common fennel, 60g of liquorice, 30g of clove and 80g of pepper leaves, fully mixing, and stirring by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. And (5) cooling, filling and sealing to obtain the finished product of the pepper leaf five-spice powder seasoning powder. The whole body presents light brown, and the fragrance is pure, strong and durable.

Example 9

Soaking dried bamboo in warm water to soften, absorbing water with kitchen paper, and cutting into small pieces. Pouring vegetable oil into the hot pot, and frying the dried beancurd sticks to be golden yellow (about 20min) with soft fire; taking out of the pot, absorbing oil by using oil absorption paper, and scattering a proper amount of the pepper leaf five-spice seasoning prepared in the embodiment 1-8 to be used as dipping sauce.

Example 10

Cleaning pork, shredding, adding vegetable oil into a hot pot, frying with medium fire (about 10min), and spreading appropriate amount of the five-spice seasoning prepared in examples 1-8.

Example 11

230g of low-gluten flour, 60g of soft sugar, 120g of unsalted butter and 50g of egg were weighed, sufficiently stirred, 8.0g of the pepper leaf five spice seasoning prepared in example 7 was added with stirring, and the materials were sufficiently mixed, and the dough was kneaded into long strips and cut into chips (side length about 3.2 cm. times. width about 2.5 cm). Preheating in an oven, baking, reserving gaps between dough pieces, heating to 165 deg.C, heating to 155 deg.C, baking for 20min, and cooling to obtain the final product. Can be used as baking auxiliary material.