CN103504271A - 一种中药酱油的配方及其制作方法 - Google Patents
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Classifications
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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
- 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
-
- 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
- A23L27/50—Soya sauce
-
- 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
本发明公开了一种中药酱油的配方及其制作方法，它是将1000份水倒入锅中，水开后放入桂皮，太子参，丁香，桂皮，陈皮，甘草，八角，花椒，胡椒，各1份，一小时后加盐200份，麦芽糖50份，红糖50份，糖稀30份，拌匀，再等一小时后放入食用酒精1份，味精1份，冷却后过滤，再加入普通酿造酱油300份，即可食用。本发明的中药酱油不但具有普通酱油的调味功能，香气浓郁，鲜味独特，口感极佳；同时具有开胃，提高免疫力，益气生津，滋阴补阳，补肺健脾等多种功效，是一款不可多得的保健调味品。
Description
技术领域
本发明涉及调味料，特别涉及酱油，具体是一种中药酱油的配方及其制作方法。
背景技术
酱油是以大豆、小麦等原料，经过原料预处理、制曲、发酵、浸出淋油及加热配制等工艺生产出来的调味品，营养极其丰富，主要营养成份包括氨基酸、可溶性蛋白质、糖类、酸类等。同时，酱油还含有钙、铁等微量元素，可以有效维持机体的生理平衡，由此可见，酱油不但有良好的风味和滋味，而且营养丰富，是人们烹饪首选的调味品。
酱油虽然调味品，但有些人是不可多吃的。如：1、高血压、冠心病、糖尿病患者应和控盐一样控制酱油。因为酱油既含有氯化钠，又含有谷氨酸钠，还有苯甲酸钠，是钠的密集来源。2、痛风病人应当注意，酱油中含有来自于大豆的嘌呤，而且很多产品为增鲜还特意加了核苷酸，所以一定不能多用。
发明内容
本发明的目的是提供一种中药酱油的配方及其制作方法，采用该方法制作的酱油不但味道纯正，营养丰富，还能够起到保健的作用。
本发明的技术方案是：一种中药酱油的配方：该酱油包含的成分及用量按质量比为：水1000份，桂皮1份，太子参1份，丁香1份，桂皮1份，陈皮1份，甘草1份，八角1份，花椒1份，胡椒1份，盐200份，麦芽糖50份，红糖50份，糖稀30份，食用酒精1份，味精1份，原酱油300份。
一种中药酱油的制作方法：将1000份水倒入锅中，水开后放入桂皮，太子参，丁香，桂皮，陈皮，甘草，八角，花椒，胡椒，各1份，一小时后加盐200份，麦芽糖 50份，红糖50份，糖稀30份，拌匀，再等一小时后放入食用酒精1份，味精1份，冷却后过滤，再加入普通酿造酱油300份，即可食用。
上述制作好的酱油可按以下方法包装贮存，在制作好的中药酱油中加醋酸30份，柠檬酸20份，琥珀酸20份，乳酸20份，然后密封包装。
上述中药酱油包装贮存时，酱油应加热到80-85℃处理。
本发明的中药酱油中采用的原料：桂皮，为樟科植物天竺桂、阴香、细叶香桂、肉桂或川桂等树皮的通称。暖脾胃，散风寒，通血脉。（《中药大辞典》1770-1771页，上海科学技术出版社）；太子参，为石竹科植物异叶假繁缕的块根。补肺，健脾。（《中药大辞典》374-375页，上海科学技术出版社）；丁香，为桃金娘科植物丁香的花蕾。温中，暖肾，降逆。（《中药大辞典》13-14页，上海科学技术出版社）；陈皮，也叫橘皮，为芸香科植物橘等多种橘类的果皮。理气，调中，燥湿，化痰。（《中药大辞典》2637-2638页，上海科学技术出版社）；甘草，为豆科植物甘草的根及根状茎。和中缓急，润肺，解毒。（《中药大辞典》567-570页，上海科学技术出版社）；八角，又叫八角茴香，为木兰科植物八角茴香的果实。温阳，散寒，理气。（《中药大辞典》26-27页，上海科学技术出版社）；花椒，为芸香科植物花椒的果皮。温中散寒，除湿，止痛，杀虫。（《中药大辞典》1057-1058页，上海科学技术出版社）；胡椒，为胡椒科植物胡椒的果实。温中，下气，消痰，解毒。（《中药大辞典》1539-1540页，上海科学技术出版社）。
本发明的中药酱油不但具有普通酱油的调味功能，香气浓郁，鲜味独特，口感极佳；同时具有开胃，提高免疫力，益气生津，滋阴补阳，补肺健脾等多种功效，对于脾胃虚弱，食欲减退，或脘腹冷痛的人更是一款不可多得的保健调味品。
具体实施方式
实施例1
一种中药酱油的配方：该酱油包含的成分及用量按质量比为：水1000份，桂皮1份，太子参1份，丁香1份，桂皮1份，陈皮1份，甘草1份，八角1份，花椒1份，胡椒1份，盐200份，麦芽糖50份，红糖50份，糖稀30份，食用酒精1份，味精1份，原酱油300份。
一种中药酱油的制作方法：将10kg水倒入锅中，水开后放入桂皮，太子参，丁香，桂皮，陈皮，甘草，八角，花椒，胡椒，各10g份，一小时后加盐2kg，麦芽糖 500g，红糖500g，糖稀300g，拌匀，再等一小时后放入食用酒精10g，味精10g，冷却后过滤，再加入普通酿造酱油3kg，即可食用。
实施例2
一种中药酱油的配方：该酱油包含的成分及用量按质量比为：水1000份，桂皮1份，太子参1份，丁香1份，桂皮1份，陈皮1份，甘草1份，八角1份，花椒1份，胡椒1份，盐200份，麦芽糖50份，红糖50份，糖稀30份，食用酒精1份，味精1份，原酱油300份。
一种中药酱油的制作方法：将10kg水倒入锅中，水开后放入桂皮，太子参，丁香，桂皮，陈皮，甘草，八角，花椒，胡椒，各10g份，一小时后加盐2kg，麦芽糖 500g，红糖500g，糖稀300g，拌匀，再等一小时后放入食用酒精10g，味精10g，冷却后过滤，再加入普通酿造酱油3kg；将中药酱油加热到80-85℃，继续加醋酸300g，柠檬酸200g，琥珀酸200g，乳酸200g，然后密封包装。
Claims (4)
1. 一种中药酱油的配方，其特征是该中药酱油包含的成分及用量按质量比为：水1000份，桂皮1份，太子参1份，丁香1份，桂皮1份，陈皮1份，甘草1份，八角1份，花椒1份，胡椒1份，盐200份，麦芽糖50份，红糖50份，糖稀30份，食用酒精1份，味精1份，原酱油300份。
2.一种中药酱油的制作方法，其特征是它是将1000份水倒入锅中，水开后放入桂皮，太子参，丁香，桂皮，陈皮，甘草，八角，花椒，胡椒，各1份，一小时后加盐200份，麦芽糖 50份，红糖50份，糖稀30份，拌匀，再等一小时后放入食用酒精1份，味精1份，冷却后过滤，再加入普通酿造酱油300份，即可食用。
3.如权利要求2所述的中药酱油的制作方法，其特征是所述中药酱油按以下方法包装贮存：在制作好的中药酱油中加醋酸30份，柠檬酸20份，琥珀酸20份，乳酸20份，然后密封包装。
4.如权利要求3所述的中药酱油的制作方法，其特征是所述中药酱油包装贮存时，酱油应加热到80-85℃处理。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473085A (zh) * | 2016-10-14 | 2017-03-08 | 全椒先奇医药科技有限公司 | 一种香菇酱油及其制备方法 |
| CN107495294A (zh) * | 2017-09-04 | 2017-12-22 | 广西顶俏食品有限公司 | 一种低盐保健酱油的制备方法 |
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| CN107549769A (zh) * | 2017-08-30 | 2018-01-09 | 广西顶俏食品有限公司 | 一种酱油发酵液及制备方法 |
| CN107495294A (zh) * | 2017-09-04 | 2017-12-22 | 广西顶俏食品有限公司 | 一种低盐保健酱油的制备方法 |
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