CN103519118A - 一种解暑降火复合汤块调味品及其制备方法 - Google Patents
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Abstract
本发明公开了一种解暑降火复合汤块调味品,其特征在于它是由下述重量份的原料组成:鸡肉10-16、柑橘4-6、木耳3-4、苦丁茶1-2、菊花2-3、决明子1-2、苹果叶0.6-0.8、枳实0.8-1、荷叶0.4-1、罗汉果叶0.3-0.6、金银花0.2-0.4、余甘子1-2、山楂叶0.7-1、钙果叶0.8-1、向日葵叶0.4-0.7、低钠盐17-20、味精25-32、芥末0.6-1。本发明将鸡肉在水果发酵液中浸泡后烤制,不仅丰富了鸡肉的口感,增强了鸡肉的香味,还大大提高了复合汤块调味品生产中鸡肉原料的利用率,降低了生产成本,本发明生产的复合汤块调味品不仅风味独特,而且营养丰富,木耳中的胶质可把残留在人体消化系统内的灰尘、杂质吸附集中起来排出体外,从而起到清胃涤肠的作用。荷叶、苦丁茶能解暑降火,适合用于夏天汤料调味。
Description
技术领域
本发明主要涉及一种解暑降火复合汤块调味品,属于食品领域。
背景技术
随着人们生活水平的提高,人们对吃的要求越来越高,复合汤块调味品是人们在烹饪菜肴时常用的一种调味料,复合汤块调味品的主要成分是鸡肉,市场上出售的复合汤块调味品,大多风味单一,营养不全面,经常食用还会有损人体健康,复合汤块调味品的香味主要来源于天然鸡肉的脂香和肉香,是其他香精、香料所不能代替的,然而目前复合汤块调味品的香味主要来源于鸡肉抽提物,而目前鸡肉提取物多以新鲜鸡肉通过熬煮提汁,然后浓缩获得。而熬煮提汁仅能获取鸡肉很小的一部分,大部分鸡肉在熬煮后被废弃,损失了天然鸡肉的香味、滋味及营养成分,将鸡肉烤制之后,香味更加浓郁,提高了鸡肉的利用率。
发明内容
本发明目的就是为了提供一种解暑降火复合汤块调味品及其制备方法。
本发明是通过以下技术方案实现的:
一种解暑降火复合汤块调味品,它是由下述重量份的原料组成:
鸡肉10-16、柑橘4-6、木耳3-4、苦丁茶1-2、菊花2-3、决明子1-2、苹果叶0.6-0.8、枳实0.8-1、荷叶0.4-1、罗汉果叶0.3-0.6、金银花0.2-0.4、余甘子1-2、山楂叶0.7-1、钙果叶0.8-1、向日葵叶0.4-0.7、低钠盐17-20、味精25-32、芥末0.6-1。
一种解暑降火复合汤块调味品的制备方法,包括以下步骤:
(1)将上述柑橘洗净后榨汁,加入2-3%的酒曲、1-2%的葡萄糖,置于发酵罐内,在温度为25-30℃下密封发酵3-4天,发酵结束后出料,加入鸡肉,置于锅内,在温度为60-70℃下加盖蒸煮至无水;
(2)将上述蒸煮后的鸡肉放凉后送入烤箱,烤熟后出料研碎成粉;
(3)将上述苦丁茶、菊花、决明子、苹果叶、枳实、荷叶、罗汉果叶、金银花、余甘子、山楂叶、钙果叶向日葵叶混合,加水提取,过滤浓缩,干燥后研碎;
(4)将上述木耳加适量食用油在锅中中火翻炒1-2分钟,取出后放凉,研碎成粉;
(5)将上述处理后的各原料与剩余原料混合,造粒,振动流化床干燥,即得所述解暑降火复合汤块调味品。
本发明的优点是:
本发明将鸡肉在水果发酵液中浸泡后烤制,不仅丰富了鸡肉的口感,增强了鸡肉的香味,还大大提高了复合汤块调味品生产中鸡肉原料的利用率,降低了生产成本,本发明生产的复合汤块调味品不仅风味独特,而且营养丰富,其中木耳中铁的含量极为丰富;木耳含有维生素K,能减少血液凝块,预防血栓症的发生,有防治动脉粥样硬化和冠心病的作用 木耳中的胶质可把残留在人体消化系统内的灰尘、杂质吸附集中起来排出体外,从而起到清胃涤肠的作用。荷叶、苦丁茶能解暑降火,适合用于夏天汤料调味。
具体实施方式
实施例1
一种解暑降火复合汤块调味品,它是由下述重量份(公斤)的原料组成:
鸡肉16、柑橘6、木耳4、苦丁茶2、菊花3、决明子2、苹果叶0.8、枳实1、荷叶1、罗汉果叶0.6、金银花0.4、余甘子2、山楂叶1、钙果叶0.8、向日葵叶0.7、低钠盐20、味精32、芥末0.6。
一种解暑降火复合汤块调味品的制备方法,包括以下步骤:
(1)将上述柑橘洗净后榨汁,加入3%的酒曲、2%的葡萄糖,置于发酵罐内,在温度为30℃下密封发酵4天,发酵结束后出料,加入鸡肉,置于锅内,在温度为70℃下加盖蒸煮至无水;
(2)将上述蒸煮后的鸡肉放凉后送入烤箱,烤熟后出料研碎成粉;
(3)将上述苦丁茶、菊花、决明子、苹果叶、枳实、荷叶、罗汉果叶、金银花、余甘子、山楂叶、钙果叶向日葵叶混合,加水提取,过滤浓缩,干燥后研碎;
(4)将上述木耳加适量食用油在锅中中火翻炒2分钟,取出后放凉,研碎成粉;
(5)将上述处理后的各原料与剩余原料混合,造粒,振动流化床干燥,即得所述解暑降火复合汤块调味品。
Claims (2)
1.一种解暑降火复合汤块调味品,其特征在于它是由下述重量份的原料组成:
鸡肉10-16、柑橘4-6、木耳3-4、苦丁茶1-2、菊花2-3、决明子1-2、苹果叶0.6-0.8、枳实0.8-1、荷叶0.4-1、罗汉果叶0.3-0.6、金银花0.2-0.4、余甘子1-2、山楂叶0.7-1、钙果叶0.8-1、向日葵叶0.4-0.7、低钠盐17-20、味精25-32、芥末0.6-1。
2.一种如权利要求1所述的解暑降火复合汤块调味品的制备方法,其特征在于包括以下步骤:
(1)将上述柑橘洗净后榨汁,加入2-3%的酒曲、1-2%的葡萄糖,置于发酵罐内,在温度为25-30℃下密封发酵3-4天,发酵结束后出料,加入鸡肉,置于锅内,在温度为60-70℃下加盖蒸煮至无水;
(2)将上述蒸煮后的鸡肉放凉后送入烤箱,烤熟后出料研碎成粉;
(3)将上述苦丁茶、菊花、决明子、苹果叶、枳实、荷叶、罗汉果叶、金银花、余甘子、山楂叶、钙果叶向日葵叶混合,加水提取,过滤浓缩,干燥后研碎;
(4)将上述木耳加适量食用油在锅中中火翻炒1-2分钟,取出后放凉,研碎成粉;
(5)将上述处理后的各原料与剩余原料混合,造粒,振动流化床干燥,即得所述解暑降火复合汤块调味品。
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CN103976332A (zh) * | 2014-04-14 | 2014-08-13 | 陆开云 | 一种营养调味粉及其制备方法 |
CN104397646A (zh) * | 2014-11-08 | 2015-03-11 | 淮南宜生食品有限公司 | 一种椒盐芥末香辣味的即食粉丝调味料及其制备方法 |
CN105341836A (zh) * | 2015-11-13 | 2016-02-24 | 合肥杠岗香食品有限公司 | 一种荷叶抗氧化活性物质食品拌料及其制备方法 |
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CN1346599A (zh) * | 2001-09-26 | 2002-05-01 | 韩星智 | 清基茶的配制方法 |
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CN103976332A (zh) * | 2014-04-14 | 2014-08-13 | 陆开云 | 一种营养调味粉及其制备方法 |
CN104397646A (zh) * | 2014-11-08 | 2015-03-11 | 淮南宜生食品有限公司 | 一种椒盐芥末香辣味的即食粉丝调味料及其制备方法 |
CN105341836A (zh) * | 2015-11-13 | 2016-02-24 | 合肥杠岗香食品有限公司 | 一种荷叶抗氧化活性物质食品拌料及其制备方法 |
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