CN103519139A - 一种水果味蘸料配方 - Google Patents
一种水果味蘸料配方 Download PDFInfo
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- CN103519139A CN103519139A CN201310476274.3A CN201310476274A CN103519139A CN 103519139 A CN103519139 A CN 103519139A CN 201310476274 A CN201310476274 A CN 201310476274A CN 103519139 A CN103519139 A CN 103519139A
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- 235000013409 condiments Nutrition 0.000 title abstract description 4
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 235000015206 pear juice Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 9
- 244000195452 Wasabia japonica Species 0.000 claims description 8
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 6
- 244000056139 Brassica cretica Species 0.000 abstract description 3
- 235000003351 Brassica cretica Nutrition 0.000 abstract description 3
- 235000003343 Brassica rupestris Nutrition 0.000 abstract description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010460 mustard Nutrition 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 11
- 241000234282 Allium Species 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000021017 pears Nutrition 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
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- 239000002574 poison Substances 0.000 description 1
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- 230000008786 sensory perception of smell Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
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- 238000009736 wetting Methods 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供一种水果味蘸料配方，各组分及其重量为：梨果肉50-55份、梨汁10-12份、白醋5-6份、芥末酱5-6份、蜂蜜10-12份、洋葱10-11份、盐1-2份、胡椒1-2份。本发明是一种以梨为主要水果味原料制成，能够为食物提供更鲜美味道的蘸料配方。
Description
技术领域
本发明涉及一种蘸料配方，特别是一种水果味蘸料配方。
背景技术
吃饭是人类的本能，在人类社会发展以来食物一直是人类的必需品，随着人类社会的发展，食物的发展进阶也是日新月异，而蘸料的出现与使用，对于食物的美味又提高了一个层次。
市面上蘸料大部分为以辣、咸为主，主要是为平淡的食物或喜好重口味的民众提供食物的另一种风味，而水果蘸料是一种温和的调味品，能在食物原有的味道基础上，更添芬芳的口感，目前市面上鲜有水果蘸料。
发明内容
本发明的目的在于提供一种以梨为主要水果味原料制成，能够为食物提供更鲜美味道的蘸料配方。
本发明通过下述技术方案来实现：
一种水果味蘸料配方，各组分及其重量为：梨果肉50-55份、梨汁10-12份、白醋5-6份、芥末酱5-6份、蜂蜜10-12份、洋葱10-11份、盐1-2份、胡椒1-2份。
最佳的，一种水果味蘸料配方，各组分及其重量为：梨果肉55份、梨汁12份、白醋5份、芥末酱5份、蜂蜜10份、洋葱11份、盐1份、胡椒1份。
制作方法：将梨果肉搅拌成泥状，加入白醋、芥末酱、蜂蜜、洋葱、盐、胡椒这些原料混合均匀，最后将梨汁淋在混合料上即可。
梨营养丰富，含有多种维生素和纤维素，医疗功效上，梨可以润肺，祛痰化咳，通便秘，利消化，对心血管也有好处。
白醋是一种含醋酸的酸性调味料。
芥末微苦，辛辣芳香，对口舌有强烈刺激，味道十分独特，芥末粉润湿后有香气喷出，具有催泪性的强烈刺激性辣味，对味觉、嗅觉均有刺激作用。
蜂蜜是由蜜蜂采集植物蜜腺分泌的汁液经充分酿造而成。是一种天然食品，蜂蜜是由单糖类的葡萄糖和果糖构成，可以被人体直接吸收，而不需要酶的分解。
洋葱具有发散风寒的作用；能刺激胃、肠及消化腺分泌，增进食欲，促进消化；降血压血糖、预防血栓形成；有一定的提神作用。
盐可以除掉原料的一些异味，增加美味，有提鲜作用。
胡椒有开胃增食的功效，又能解鱼、蟹、荤等食物的毒，为家厨中常用调料。
本发明的有益效果：以梨为主要水果味原料的蘸料为食物提供一种独特的味道，而且梨本身有解酒毒、解菌毒的功效。
具体实施方式
下面结合具体实施例对本发明作进一步说明：
实施例一：
一种水果味蘸料配方，各组分及其重量为：梨果肉50份、梨汁10份、白醋6份、芥末酱6份、蜂蜜12份、洋葱10份、盐2份、胡椒2份。
实施例二：
一种水果味蘸料配方，各组分及其重量为：梨果肉55份、梨汁12份、白醋5份、芥末酱5份、蜂蜜10份、洋葱11份、盐1份、胡椒1份。
实施例一、二制作方法一致，即为：将梨果肉搅拌成泥状，加入白醋、芥末酱、蜂蜜、洋葱、盐、胡椒这些原料混合均匀，最后将梨汁淋在混合料上即可。
两个实施例为用料一致，但是使用份量不一的配方，经研究得出以下结论：
实施例一中各成分用量较多，经制作后味道较重，可以供喜好重口味者作蘸料使用，而且其水果香味浓厚，对于喜欢水果者该蘸料可以满足其喜好；
实施例二各成分用量均匀，经制作后味道适中，适合大多数人口味，而且水果味道清淡，以之为蘸料对食物的调味作用别有一番滋味；
由以上两种实施例可知实施例二是最佳实施例配比，其效果能达到最佳的调味目的，也适宜大部分人口味。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种水果味蘸料配方，其特征是，各组分及其重量为：梨果肉50-55份、梨汁10-12份、白醋5-6份、芥末酱5-6份、蜂蜜10-12份、洋葱10-11份、盐1-2份、胡椒1-2份。
2.据权利要求1所述蘸料配方，其特征是，各组分及其重量为：梨果肉55份、梨汁12份、白醋5份、芥末酱5份、蜂蜜10份、洋葱11份、盐1份、胡椒1份。
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| CN201310476274.3A CN103519139A (zh) | 2013-10-14 | 2013-10-14 | 一种水果味蘸料配方 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011079A (zh) * | 2015-08-18 | 2015-11-04 | 张立升 | 一种三文鱼鲜食用蘸料及其制备方法 |
| CN106235284A (zh) * | 2016-08-10 | 2016-12-21 | 谢镜国 | 一种深海银鱼酱料 |
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2013
- 2013-10-14 CN CN201310476274.3A patent/CN103519139A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011079A (zh) * | 2015-08-18 | 2015-11-04 | 张立升 | 一种三文鱼鲜食用蘸料及其制备方法 |
| CN106235284A (zh) * | 2016-08-10 | 2016-12-21 | 谢镜国 | 一种深海银鱼酱料 |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |