Seasoning powder of poppy seeds and its preparation method

A technology for poppy seeds and seasoning powder, which is applied to the field of poppy seed seasoning powder and its preparation, can solve the problems of economic loss of planting units, discarding of poppy seeds raw materials, waste of natural resources, etc., and achieves good freshness and aroma enhancement effects, convenient preparation, delicious effect

Inactive Publication Date: 2005-11-02
杜永春 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, due to insufficient understanding of the medicinal and edible value of opium poppy, the raw materials of poppy seeds were discarded and destroyed in large quantities, which caused a great waste of natural resources and brought huge economic losses to the planting units.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) After drying and dehydrating 49 kg of selected poppy seeds until the water content is less than 5%, freeze to -60°C, and then crush them into 80-mesh powder;

[0016] (2) Grind 500g of monosodium glutamate and 500g of refined salt to 80 meshes, mix with 250g of flavored nucleotides, 25g of natural essence and poppy seed powder at a temperature of <10°C, add to a blender and stir evenly, and serve as three fresh poppy seed seasoning powder .

Embodiment 2

[0018] (1) After drying and dehydrating 49kg of selected poppy seeds until the water content is less than 5%, freeze to -150°C, and then crush them into 200-mesh powder;

[0019] (2) Grind 500g of monosodium glutamate and 500g of refined salt to 200 meshes, mix with 150g of flavor nucleotides, 25g of natural essence and poppy seed powder at a temperature of <10°C, add to a mixer and stir evenly, and it becomes a hot pot and shabu-shabu Poppy Seed Seasoning Powder.

Embodiment 3

[0021] (1) After drying and dehydrating 48 kg of selected poppy seeds until the water content is less than 5%, freeze to -100°C, and then crush them into 140-mesh powder;

[0022] (2) Grind 500g of monosodium glutamate and 500g of refined salt to 140 mesh, mix with 750g of flavor nucleotides, 1000g of natural essence and poppy seed powder at a temperature of <10°C, add to a mixer and stir evenly, and it is suitable for cooking and roasting meat , Poppy seed seasoning powder used for meat stuffing.

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PUM

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Abstract

The poppy seed seasoning powder is prepared with poppy seed 96-97 wt%, flavor nucleotide 0.5-1.5 wt%, salt 1 wt%, gourmet powder 1 wt% and natural edible essence 0.05-2 wt%. The preparation process includes drying sorted poppy seed to water content less than 5 %, freezing to minus 60 deg.c to minus 150 deg.c, crushing into 80-200 mesh, crushing gourmet powder and salt to finer than 80 mesh, and mixing all the ingredients at temperature lower than 10 deg.c. The poppy seed seasoning powder may be used in chaffy dish, soup, various dishes, etc. and is delicious.

Description

[0001] Field [0002] The invention relates to the field of edible condiments, in particular to poppy seed seasoning powder made from poppy seeds and a preparation method thereof. Background technique [0003] Poppy seeds as spices have been included in the national standard ISO676-1982 "Spices and Seasoning Names" and the People's Republic of China GB / T12729.1-13-91 "Spices and Seasonings" name catalog. In the past, due to insufficient understanding of the medicinal and edible value of opium poppy, the raw materials of poppy seeds were discarded and destroyed in large quantities, which caused a great waste of natural resources and brought huge economic losses to the planting units. Combining the characteristics of my country's food culture, it is a task before us to develop condiments using poppy seeds as raw materials to realize people's good wishes for healthy and delicious food. Contents of the invention [0004] The object of the present invention is to provide a poppy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 杜永春马学敏
Owner 杜永春
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