CN103504260B - 一种大蒜调味粉及其制备方法 - Google Patents

一种大蒜调味粉及其制备方法 Download PDF

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CN103504260B
CN103504260B CN201310434618.4A CN201310434618A CN103504260B CN 103504260 B CN103504260 B CN 103504260B CN 201310434618 A CN201310434618 A CN 201310434618A CN 103504260 B CN103504260 B CN 103504260B
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garlic
powder
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CN103504260A (zh
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陈伟
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Nantong Weide Sporting Goods Co ltd
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Anhui Kaili Cereals Oils & Foodstuffs Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种大蒜调味粉，是由下述重量份的原料制成：大蒜80-90、猴头菇3-4、木香1-2、麦冬2-3、金银花2-3、鱼腥草1-2、陈皮2-3、葛根3-4、白芷2-3、金雀根1-2、罗汉果2-3、黄皮核1-2、甜杏仁4-5、芝麻2-3、苹果酒6-7、桂花4-5、米醋2-3、黄酒适量；本发明将大蒜与多种辅料一起加工成一种食用方便、营养丰富的大蒜调味粉，其色泽为微黄色，质地细腻，无异味，蒜香味浓郁，适用于厨房烹调和烧烤，并且储存、携带、使用都非常方便快捷，具有补脾益气、健胃消食、养阴润肺、降脂减肥、提高人体免疫力的功效。

Description

一种大蒜调味粉及其制备方法
技术领域
本发明涉及一种调味粉，尤其涉及一种大蒜调味粉及其制备方法。
背景技术
大蒜香味浓郁，是厨房中一种必不可少的调味品，但人们大多数用的还是新鲜的大蒜原材料，其预处理麻烦，已经跟不上人们越来越快的生活节奏；本发明将大蒜与多种辅料一起加工成一种食用方便、营养丰富的大蒜调味粉。
发明内容
本发明克服了现有技术中的不足，提供了一种大蒜调味粉及其制备方法。
本发明是通过以下技术方案实现的：
一种大蒜调味粉，是由下述重量份的原料制成：
大蒜80-90、猴头菇3-4、木香1-2、麦冬2-3、金银花2-3、鱼腥草1-2、陈皮2-3、葛根3-4、白芷2-3、金雀根1-2、罗汉果2-3、黄皮核1-2、甜杏仁4-5、芝麻2-3、苹果酒6-7、桂花4-5、米醋2-3、黄酒适量。
一种大蒜调味粉制备方法，包括以下步骤：
（1）将大蒜用脱皮机去皮后洗净，送入锅中，加入桂花、米醋和适量黄酒，小火焖润40-50分钟，取出大蒜，阴干后磨粉，过80-100目筛，得到大蒜粉；
（2）将猴头菇洗净，晒干后粉碎，与甜杏仁、芝麻混合，加入苹果酒，焖润30-40分钟，再烘干粉碎，过100-120目筛，得到粉料；
（3）将木香、麦冬、金银花等中药原料混合粉碎，加入7-8倍纯净水，文火煎煮40-50分钟，过滤，滤液冷冻干燥，得到中药冻干粉；
（4）将上述大蒜粉、粉料、中药冻干粉混合均匀，灭菌包装，得到成品。
与现有技术相比，本发明的优点是：
本发明将大蒜与多种辅料一起加工成一种食用方便、营养丰富的大蒜调味粉，其色泽为微黄色，质地细腻，无异味，蒜香味浓郁，适用于厨房烹调和烧烤，并且储存、携带、使用都非常方便快捷，具有补脾益气、健胃消食、养阴润肺、降脂减肥、提高人体免疫力的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种大蒜调味粉，是由下述重量（斤）的原料制成：
大蒜90、猴头菇4、木香2、麦冬3、金银花3、鱼腥草2、陈皮3、葛根4、白芷3、金雀根2、罗汉果3、黄皮核2、甜杏仁5、芝麻3、苹果酒7、桂花5、米醋3、黄酒适量。
一种大蒜调味粉制备方法，包括以下步骤：
（1）将大蒜用脱皮机去皮后洗净，送入锅中，加入桂花、米醋和适量黄酒，小火焖润40分钟，取出大蒜，阴干后磨粉，过100目筛，得到大蒜粉；
（2）将猴头菇洗净，晒干后粉碎，与甜杏仁、芝麻混合，加入苹果酒，焖润30分钟，再烘干粉碎，过120目筛，得到粉料；
（3）将木香、麦冬、金银花等中药原料混合粉碎，加入7倍纯净水，文火煎煮50分钟，过滤，滤液冷冻干燥，得到中药冻干粉；
（4）将上述大蒜粉、粉料、中药冻干粉混合均匀，灭菌包装，得到成品。

Claims (2)

1.一种大蒜调味粉，其特征在于是由下述重量份的原料制成：大蒜80-90、猴头菇3-4、木香1-2、麦冬2-3、金银花2-3、鱼腥草1-2、陈皮2-3、葛根3-4、白芷2-3、金雀根1-2、罗汉果2-3、黄皮核1-2、甜杏仁4-5、芝麻2-3、苹果酒6-7、桂花4-5、米醋2-3、黄酒适量。
2.一种如权利要求1所述的大蒜调味粉制备方法，其特征在于包括以下步骤：（1）将大蒜用脱皮机去皮后洗净，送入锅中，加入桂花、米醋和适量黄酒，小火焖润40-50分钟，取出大蒜，阴干后磨粉，过80-100目筛，得到大蒜粉；（2）将猴头菇洗净，晒干后粉碎，与甜杏仁、芝麻混合，加入苹果酒，焖润30-40分钟，再烘干粉碎，过100-120目筛，得到粉料；（3）将木香、麦冬、金银花、鱼腥草、陈皮、葛根、白芷、金雀根、罗汉果、黄皮核混合粉碎，加入7-8倍纯净水，文火煎煮40-50分钟，过滤，滤液冷冻干燥，得到中药冻干粉；（4）将上述大蒜粉、粉料、中药冻干粉混合均匀，灭菌包装，得到成品。
CN201310434618.4A 2013-09-23 2013-09-23 一种大蒜调味粉及其制备方法 Active CN103504260B (zh)

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CN103976333B (zh) * 2014-04-14 2015-09-09 陆开云 一种蔬菜调味粉及其制备方法
CN105053943A (zh) * 2015-08-19 2015-11-18 李福涛 一种猴头菇调味汁的加工方法
CN105249404A (zh) * 2015-11-07 2016-01-20 安徽味仙食品有限公司 一种复合减肥调味品
CN109568420A (zh) * 2017-09-29 2019-04-05 澳门大学 黄皮果核及其提取物在制备治疗糖尿病、肥胖症及高血脂的食品、保健品或药物中的用途
CN111772114A (zh) * 2020-07-14 2020-10-16 北京兴广餐饮管理有限公司 一种炸鸡腌料调配方法
CN113040362A (zh) * 2021-03-31 2021-06-29 湖北大自然农业实业有限公司 一种大蒜加工方法

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Publication number Priority date Publication date Assignee Title
CN1337178A (zh) * 2001-09-05 2002-02-27 罗萌 一种食用菌类即食制品及其配制工艺
CN101313741A (zh) * 2007-06-01 2008-12-03 顾安蓓 一种新型复合香辛料的制造方法
CN101513244A (zh) * 2009-03-19 2009-08-26 赵广钧 一种调味品及其制备方法

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
CN1337178A (zh) * 2001-09-05 2002-02-27 罗萌 一种食用菌类即食制品及其配制工艺
CN101313741A (zh) * 2007-06-01 2008-12-03 顾安蓓 一种新型复合香辛料的制造方法
CN101513244A (zh) * 2009-03-19 2009-08-26 赵广钧 一种调味品及其制备方法

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