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Method for preparing fresh anise flavoring liquid

A production method and seasoning liquid technology, which are applied in the direction of food science and the like, can solve the problems of inconvenience, unpleasant taste, waste, etc., and achieve the effects of easy transportation and storage, simple production method, and convenient use.

Inactive Publication Date: 2018-03-09
王成林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages: first, in the cooking process, the active ingredients are not fully utilized and it is easy to cause waste; second, the powder is easy to absorb moisture and agglomerate during long-term storage, dust and microorganisms are easy to enter and unhygienic, and the powder smell is easy to volatilize and reduce its effectiveness; During the cooking process, the powder is easy to stick to some ingredients, and it is not easy to stir fry evenly, which brings inconvenience; such as: cold dishes, stuffing, stir-fry, etc.; the fourth is that the anise grains and powder are eaten after cooking the ingredients with high-temperature oil and grilling Fifth, there are various mixed powder seasonings such as thirteen spices and twenty-odd spices on the market, which are difficult for people to feel, and it is easy to cause "one ingredient for a thousand dishes, one flavor for ten thousand households, and cure all diseases" Sixth, various cooking wines on the market are mixed with various seasonings. The purpose of using wine is to suppress the fishy smell, which results in repeated use of ingredients in the cooking process, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1 A kind of preparation method of fresh anise seasoning liquid, comprises the following steps:

[0014] ⑴ After air-drying the first-class fresh and wet anise at room temperature for 1 hour, evenly spread it on the raw material lifting and sorting machine to remove impurities, and obtain dry anise;

[0015] (2) Put the dried anise into the hopper of the handle rubbing machine and rub the handle, so that the anise husk is fully separated from the fruit seed, fruit handle and fruit leaf, and the separated anise husk is obtained; the separated anise husk is then sent to Put it into the sieving machine, make the anise husk, fruit seed and fruit handle fully sieve again, and obtain the anise husk material;

[0016] (3) After the anise husk material is washed three times, it is sent to a vibrating dewatering machine to drain the remaining floating water on the surface of the anise husk material; after draining, a clean anise husk material is obtained;

[0017] (4)...

Embodiment 2

[0019] Embodiment 2 A kind of preparation method of fresh anise seasoning liquid, comprises the following steps:

[0020] ⑴ After air-drying the first-class fresh and wet anise at room temperature for 2 hours, spread it evenly on the raw material lifting and sorting machine for impurity removal, and obtain dry anise;

[0021] (2) Put the dried anise into the hopper of the handle rubbing machine and rub the handle, so that the anise husk is fully separated from the fruit seed, fruit handle and fruit leaf, and the separated anise husk is obtained; the separated anise husk is then sent to Put it into the sieving machine, make the anise husk, fruit seed and fruit handle fully sieve again, and obtain the anise husk material;

[0022] (3) After the anise husk material is washed three times, it is sent to a vibrating dewatering machine to drain the remaining floating water on the surface of the anise husk material; after draining, a clean anise husk material is obtained;

[0023] (4...

Embodiment 3

[0025] Embodiment 3 A kind of preparation method of fresh anise seasoning liquid, comprises the following steps:

[0026] ⑴ After air-drying the first-class fresh and wet anise at room temperature for 1.5 hours, evenly spread it on the raw material lifting and sorting machine to remove impurities, and obtain dry anise;

[0027] (2) Put the dried anise into the hopper of the handle rubbing machine and rub the handle, so that the anise husk is fully separated from the fruit seed, fruit handle and fruit leaf, and the separated anise husk is obtained; the separated anise husk is then sent to Put it into the sieving machine, make the anise husk, fruit seed and fruit handle fully sieve again, and obtain the anise husk material;

[0028] (3) After the anise husk material is washed three times, it is sent to a vibrating dewatering machine to drain the remaining floating water on the surface of the anise husk material; after draining, a clean anise husk material is obtained;

[0029] ...

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PUM

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Abstract

The invention relates to a method for preparing fresh anise flavoring liquid. The method comprises the following steps: (1) airing first-class fresh wet anise at room temperature, and removing impurities to obtain dried anise; (2) performing stem-twisting and screening on the dried anise to obtain an anise shell material; (3) cleaning and draining the anise shell material to obtain a clean anise shell material; (4) adding water into the clean anise shell material for soaking, and pulping to obtain a mixed solution; and (5) boiling the mixed solution, and filtering to remove residues, thereby obtaining the fresh anise flavoring liquid. The making method disclosed by the invention is simple and easy to implement, and the obtained product is clean, sanitary, convenient to use and easy to transport and store.

Description

technical field [0001] The invention relates to the technical field of seasoning production, in particular to a preparation method of fresh anise seasoning liquid. Background technique [0002] Historically, anise has been used in cooking with both diced anise and its coarsely ground powder. Its disadvantages: first, in the cooking process, the active ingredients are not fully utilized and it is easy to cause waste; second, the powder is easy to absorb moisture and agglomerate during long-term storage, dust and microorganisms are easy to enter and unhygienic, and the powder smell is easy to volatilize and reduce its effectiveness; The powder is easy to stick to some ingredients during the cooking process, and it is not easy to stir fry and stir evenly, which brings inconvenience; such as: cold dishes, stuffing, stir-fry, etc.; the fourth is that the anise grains and powder are eaten after cooking the ingredients with high-temperature oil and grilling Fifth, there are variou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 王成林
Owner 王成林
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