CN103504269B - 辣子鸡调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种辣子鸡调味料,包括以下组分及其重量份:酱包料:棕榈油100份、起酥油8份、洋葱60份、蒜子3份、红豆瓣4份、剁辣椒3份、食盐5份、姜黄粉8份、辣椒粉6份、生姜粉1份、甘草粉0.6份、丁香粉0.2份;粉包料:食盐20份、谷氨酸钠6份、白糖5.4份、柠檬酸1份、酱油粉1.4份、大蒜粉6份、辣椒粉2份、生姜粉4.7份、咖喱粉1.4份、黑胡椒粉1.4份、二氧化硅0.3份、绞股蓝粉2份、淮山粉5份;菜包料:胡萝卜粒20份、高丽菜块4份、香菇粒1.5份、玉米粒1.5份、香葱块1份。还公开了一种制备该辣子鸡调味料的方法。
Description
技术领域
本发明涉及一种调味料,尤其涉及一种辣子鸡调味料,还涉及一种制备该辣子鸡调味料的方法。
背景技术
辣子鸡是一种深受人们喜爱的风味食品。但是,辣子鸡的烹调过程比较复杂,需要的调味料较多,一般家庭或餐馆难以方便烹调出口味正宗的辣子鸡。目前市场上也有多种辣子鸡调味料,在烹饪过程中直接加入该调味料即可,因此可以降低烹饪难度。但是,现有的辣子鸡调味料配料简单,一般仅包括植物油、酱料、辣椒以及食盐、味精等,口味单调,营养性差,酸辣味、咸味重,只适合部分中国人食用;而且辣味重容易伤肠胃,有害于身体。
发明内容
本发明要解决的技术问题是提供一种营养丰富、口味鲜美、辣味适中、不易伤胃、口感与营养兼备的辣子鸡调味料。还提供一种制备该辣子鸡调味料的方法。
为了解决上述技术问题,本发明的辣子鸡调味料包括以下组分及其重量份:
酱包料:棕榈油100份、起酥油8份、洋葱60份、蒜子3份、红豆瓣4份、剁辣椒3份、食盐5份、姜黄粉8份、辣椒粉6份、生姜粉1份、甘草粉0.6份、丁香粉0.2份;
粉包料:食盐20份、谷氨酸钠6份、白糖5.4份、柠檬酸1份、酱油粉1.4份、大蒜粉6份、辣椒粉2份、生姜粉4.7份、咖喱粉1.4份、黑胡椒粉1.4份、二氧化硅0.3份、绞股蓝粉2份、淮山粉5份;
菜包料:胡萝卜粒20份、高丽菜块4份、香菇粒1.5份、玉米粒1.5份、香葱块1份。
本发明制备所述辣子鸡调味料的方法包括如下步骤:
(1)、酱包制作
a.将棕榈油、起酥油按所述比例放入熬酱锅中,加热至160℃左右;
b.将去皮、清洗、斩碎的蒜子按所述比例放入熬酱锅中,保持油温120℃左右,炸至焦黄色即可;
c.将去皮、清洗、斩碎的洋葱按所述比例放入熬酱锅中,油温保持115℃左右,熬制25分钟左右;
d.将红豆瓣绞成红豆瓣酱后与剁辣椒按所述比例倒入锅中,油温保持110℃左右,熬制5分钟左右,;
e.再将食盐、姜黄粉、辣椒粉、生姜粉、甘草粉、丁香粉按所述比例混合均匀,然后放入熬酱锅中,待油温升至110℃时关闭蒸汽阀开关,停止加热;
f.将熬好的酱输送到冷却罐中,边冷却边搅拌至40℃左右,待酱内各成分混合均匀后,即可包装制得酱包;
(2)、粉包制作
a.将辣椒粉、生姜粉、咖喱粉、黑胡椒粉、淮山粉按所述比例放入炒锅,在0.4MPa的蒸汽压下混匀加热杀菌30分钟,再将所得混合粉盛入密闭容器中冷却;
b.将绞股蓝加水蒸煮,得到蒸煮液,超滤,得到精制液,再将精制液喷雾干燥得细粉;
c.将经上述步骤所得的混合粉、绞股蓝粉与食盐、谷氨酸钠、白砂糖、柠檬酸、酱油粉、大蒜粉、二氧化硅按所述比例倒入搅拌机中混合均匀,即可包装制得粉包;
(3)、菜包制作
a.将脱水后的胡萝卜粒、高丽菜块、香菇粒、香葱块和玉米按粒所述比例搅拌均匀,搅拌时间约为30分钟,即可包装制得菜包。
(4)、将上述三种料包料按所述重量份比例搭配分别包装,制成三种料包,即可。
本发明的配料中加入的咖哩粉具有利汗排毒、促进消化、增进食欲、驱湿散寒、除虫杀菌的功效,尤其符合国外一些人群的口味,从而使本发明的辣子鸡调味料能够适合更广泛的人群。
淮山粉最大的特点是能防止心血管系统脂肪沉淀,保持血管的弹性。中医认为淮山具有健脾胃、补肺、固肾、益精等多种功效。配方中添加淮山粉能提高其营养性,养护脾胃。加入的绞股蓝具有提高免疫力、调节内分泌、治疗心血管疾病、促睡眠、养脾胃的保健作用。添加这二种配料,能有效克服辣椒等刺激伤胃的缺陷,健脾益胃,提高免疫力,从而使本发明的辣子鸡调味料口感和营养兼备。
本发明的调味料包含的原料成分丰富,而且以天然植物原料和各类营养物质为主要成分,含有多种有益于健康的物质;口味独特:香甜、鲜美,辣味适中;制成的汤料清淡香甜;尤其加入咖哩粉符合国外人的口味,而加入的淮山粉、绞股蓝有保健作用。营养丰富、口味鲜美、辣味适中、不易伤胃、口感与营养兼备。加入本调味料的食品,食用起来辣中带甜,具有传统川菜“辣子鸡”的口感,制成的汤料香辣鲜美,有加香、增强口感的作用。本调料具有开胃健脾、温肺止咳、活血行气等功能,适用于胃口不佳、食欲差的人群。
本发明的方法能够最大限度保留配料中各组分的原有营养价值,使各组分相互配合制成本发明的调味料,实现本发明的目的。本发明的方法简单方便,适合工业化生产。
本发明的调味料使用方便,适用范围广。用于方便食品,取以上制好的三种调料包,拆袋倒入方便食品中,注入沸水约600ml并盖紧碗盖,静待3-5分钟,即可食用。用于家庭或餐馆日常烹饪时,取以上制好的三种调料包,拆袋倒入锅中,既可以在鸡快出锅时调味,也可以与鸡一起放入锅中烹饪。
具体实施方式
下面对本发明作详细描述:
辣子鸡调味料包括以下组分及其重量份:
酱包料:棕榈油100份、起酥油8份、洋葱60份、蒜子3份、红豆瓣4份、剁辣椒3份、食盐5份、姜黄粉8份、辣椒粉6份、生姜粉1份、甘草粉0.6份、丁香粉0.2份;
粉包料:食盐20份、谷氨酸钠6份、白糖5.4份、柠檬酸1份、酱油粉1.4份、大蒜粉6份、辣椒粉2份、生姜粉4.7份、咖喱粉1.4份、黑胡椒粉1.4份、二氧化硅0.3份、绞股蓝粉2份、淮山粉5份;
菜包料:胡萝卜粒20份、高丽菜块4份、香菇粒1.5份、玉米粒1.5份、香葱块1份。
制备上述辣子鸡调味料的方法包括如下步骤:
(1)、酱包制作
a.将棕榈油、起酥油按所述比例放入熬酱锅中,加热至160℃;
b.将去皮、清洗、斩碎的蒜子按所述比例放入熬酱锅中,保持油温120℃,炸至焦黄色即可;
c.将去皮、清洗、斩碎的洋葱按所述比例放入熬酱锅中,油温保持115℃,熬制25分钟;
d.将红豆瓣绞成红豆瓣酱后与剁辣椒按所述比例倒入锅中,油温保持110℃左右,熬制5分钟;
e.再将食盐、姜黄粉、辣椒粉、生姜粉、甘草粉、丁香粉按所述比例混合均匀,然后放入熬酱锅中,这时油温会降低,需要继续加热,待油温升至110℃时关闭蒸汽阀开关,停止加热,此处油温升至110℃是为了杀灭粉末里面的细菌,升太高容易使粉末融化,所以是升至110℃;
f.将熬好的酱输送到冷却罐中,边冷却边搅拌至40℃,待酱内各成分混合均匀后,即可包装制得酱包;
(2)、粉包制作
a.将辣椒粉、生姜粉、咖喱粉、黑胡椒粉、淮山粉按所述比例放入炒锅,在0.4MPa的蒸汽压下混匀加热杀菌30分钟,再将所得混合粉盛入密闭容器中冷却;
b.将绞股蓝加水蒸煮,得到蒸煮液,超滤,得到精制液,再将精制液喷雾干燥得细粉,也可以采用其他常用的加工方法制备绞股蓝细粉;
c.将经上述步骤所得的混合粉、绞股蓝粉与食盐、谷氨酸钠、白砂糖、柠檬酸、酱油粉、大蒜粉、二氧化硅按所述比例倒入搅拌机中混合均匀,即可包装制得粉包;
(3)、菜包制作
a.将脱水后的胡萝卜粒、高丽菜块、香菇粒、香葱块和玉米按粒所述比例搅拌均匀,搅拌时间约为30分钟,即可包装制得菜包。
(4)、将上述三种料包料按所述重量份比例搭配分别包装,制成三种料包,即可。然后可以根据不同的使用需要确定料包的实际重量。
作为优选方案,在所述酱包制作步骤中,蒜子斩碎成3×3mm小块;在所述酱包制作步骤中,洋葱斩碎成5×5mm小块;在所述菜包制作步骤中,胡萝卜粒为5×5mm;在所述菜包制作步骤中,高丽菜块为5×5mm;在所述菜包制作步骤中,香菇粒为10×10mm;在所述菜包制作步骤中,香葱块为15×15mm。
Claims (2)
1.一种辣子鸡调味料,其特征在于其制作原料包括以下组分及其重量份:
酱包料:棕榈油100份、起酥油8份、洋葱60份、蒜子3份、红豆瓣4份、剁辣椒3份、食盐5份、姜黄粉8份、辣椒粉6份、生姜粉1份、甘草粉0.6份、丁香粉0.2份;
粉包料:食盐20份、谷氨酸钠6份、白糖5.4份、柠檬酸1份、酱油粉1.4份、大蒜粉6份、辣椒粉2份、生姜粉4.7份、咖喱粉1.4份、黑胡椒粉1.4份、二氧化硅0.3份、绞股蓝粉2份、淮山粉5份;
菜包料:胡萝卜粒20份、高丽菜块4份、香菇粒1.5份、玉米粒1.5份、香葱块1份。
2.一种制备权利要求1所述辣子鸡调味料的方法,其特征在于包括如下步骤:
(1)、酱包制作
a.将棕榈油、起酥油按所述比例放入熬酱锅中,加热至160℃;
b.将去皮、清洗、斩碎的蒜子按所述比例放入熬酱锅中,保持油温120℃,炸至焦黄色即可;
c.将去皮、清洗、斩碎的洋葱按所述比例放入熬酱锅中,油温保持115℃,熬制25分钟;
d.将红豆瓣绞成红豆瓣酱后与剁辣椒按所述比例倒入锅中,油温保持110℃,熬制5分钟;
e.再将食盐、姜黄粉、辣椒粉、生姜粉、甘草粉、丁香粉按所述比例混合均匀,然后放入熬酱锅中,待油温升至110℃时关闭蒸汽阀开关,停止加热;
f.将熬好的酱输送到冷却罐中,边冷却边搅拌至40℃,待酱内各成分混合均匀后,即可包装制得酱包;
(2)、粉包制作
a.将辣椒粉、生姜粉、咖喱粉、黑胡椒粉、淮山粉按所述比例放入炒锅,在0.4MPa的蒸汽压下混匀加热杀菌30分钟,再将所得混合粉盛入密闭容器中冷却;
b.将绞股蓝加水蒸煮,得到蒸煮液,超滤,得到精制液,再将精制液喷雾干燥得细粉;
c.将经上述步骤所得的混合粉、绞股蓝粉与食盐、谷氨酸钠、白砂糖、柠檬酸、酱油粉、大蒜粉、二氧化硅按所述比例倒入搅拌机中混合均匀,即可包装制得粉包;
(3)、菜包制作
a.将脱水后的胡萝卜粒、高丽菜块、香菇粒、香葱块和玉米按粒所述比例搅拌均匀,搅拌时间为30分钟,即可包装制得菜包。
3.根据权利要求2所述的方法,其特征在于:在所述酱包制作步骤中,蒜子斩碎成3×3mm小块。
4.根据权利要求2所述的方法,其特征在于:在所述酱包制作步骤中,洋葱斩碎成5×5mm小块。
5.根据权利要求2所述的方法,其特征在于:在所述菜包制作步骤中,胡萝卜粒为5×5mm。
6.根据权利要求2所述的方法,其特征在于:在所述菜包制作步骤中,高丽菜块为5×5mm。
7.根据权利要求2所述的方法,其特征在于:在所述菜包制作步骤中,香菇粒为10×10mm。
8.根据权利要求2所述的方法,其特征在于:在所述菜包制作步骤中,香葱块为15×15mm。
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