CN103564390A - 一种烹调烧烤用葱粉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L27/14—Dried spices
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Abstract
本发明公开了一种烹调烧烤用葱粉,是由下述重量份的原料制成:大葱60-70、香葱30-40、香茅草3-4、薄荷叶1-2、白芷2-3、山楂3-4、决明子2-3、辣蓼草1-2、玉竹1-2、芒果核1-2、姜笋2-3、荞麦粉4-5、紫薯淀粉6-7、黄酒7-8、花生油10-12、椰子汁适量;本发明以大葱、香葱为主料,添加中药成分,制成一种营养保健、葱香浓郁的调味粉,具有开胃消食、提神醒脑、舒筋活络、消炎杀菌、滋阴补肾的功效,并且容易储存、携带方便、使用简单,可用于烹调、烧烤的调味品。
Description
技术领域
本发明涉及一种调味品,尤其涉及一种烹调烧烤用葱粉及其制备方法。
背景技术
调味品是人们厨房中必不可少的一种食材,品种繁多,味道各异,但随着现代人们对营养保健食品的追求,传统调味品已经不能满足人们的需要;本发明以大葱、香葱为主料,添加中药成分,制成一种营养保健、葱香浓郁的葱粉。
发明内容
本发明克服了现有技术的不足,提供了一种烹调烧烤用葱粉及其制备方法。
本发明是通过以下技术方案实现的:
一种烹调烧烤用葱粉,是由下述重量份的原料制成:
大葱60-70、香葱30-40、香茅草3-4、薄荷叶1-2、白芷2-3、山楂3-4、决明子2-3、辣蓼草1-2、玉竹1-2、芒果核1-2、姜笋2-3、荞麦粉4-5、紫薯淀粉6-7、黄酒7-8、花生油10-12、椰子汁适量。
一种烹调烧烤用葱粉制备方法,包括以下步骤:
(1)将新鲜大葱、香葱除去黄叶后洗净,用胶体磨粉碎,加入1-2倍纯净水混合,再加入1-2%的纤维素酶,在温度为65-75℃下酶解2-3小时,离心分离,得到酶解液;
(2)将香茅草、薄荷叶洗净晾干后磨成粉,过80-100目筛,得到粉料;
(3)将白芷、山楂、决明子等七种中药原料混合粉碎,加入5-6倍椰子汁,文火煎煮40-50分钟,过滤,滤液浓缩,得到浓缩液;
(4)将上述酶解液、粉料、浓缩液与剩余全部原料混合,搅拌加热至沸腾,保持30-40分钟,再喷雾干燥,过100-120目筛,灭菌包装,得到成品。
与现有技术相比,本发明的优点是:
本发明以大葱、香葱为主料,添加中药成分,制成一种营养保健、葱香浓郁的调味粉,具有开胃消食、提神醒脑、舒筋活络、消炎杀菌、滋阴补肾的功效,并且容易储存、携带方便、使用简单,可用于烹调、烧烤的调味品。
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:
一种烹调烧烤用葱粉,是由下述重量(斤)的原料制成:
大葱70、香葱40、香茅草4、薄荷叶2、白芷3、山楂4、决明子3、辣蓼草2、玉竹2、芒果核2、姜笋3、荞麦粉5、紫薯淀粉7、黄酒8、花生油12、椰子汁适量。
一种烹调烧烤用葱粉制备方法,包括以下步骤:
(1)将新鲜大葱、香葱除去黄叶后洗净,用胶体磨粉碎,加入2倍纯净水混合,再加入1%的纤维素酶,在温度为65℃下酶解3小时,离心分离,得到酶解液;
(2)将香茅草、薄荷叶洗净晾干后磨成粉,过100目筛,得到粉料;
(3)将白芷、山楂、决明子等七种中药原料混合粉碎,加入6倍椰子汁,文火煎煮50分钟,过滤,滤液浓缩,得到浓缩液;
(4)将上述酶解液、粉料、浓缩液与剩余全部原料混合,搅拌加热至沸腾,保持30分钟,再喷雾干燥,过120目筛,灭菌包装,得到成品。
Claims (2)
1.一种烹调烧烤用葱粉,其特征在于是由下述重量份的原料制成:
大葱60-70、香葱30-40、香茅草3-4、薄荷叶1-2、白芷2-3、山楂3-4、决明子2-3、辣蓼草1-2、玉竹1-2、芒果核1-2、姜笋2-3、荞麦粉4-5、紫薯淀粉6-7、黄酒7-8、花生油10-12、椰子汁适量。
2.一种如权利要求1所述的烹调烧烤用葱粉制备方法,其特征在于包括以下步骤:
(1)将新鲜大葱、香葱除去黄叶后洗净,用胶体磨粉碎,加入1-2倍纯净水混合,再加入1-2%的纤维素酶,在温度为65-75℃下酶解2-3小时,离心分离,得到酶解液;
(2)将香茅草、薄荷叶洗净晾干后磨成粉,过80-100目筛,得到粉料;
(3)将白芷、山楂、决明子等七种中药原料混合粉碎,加入5-6倍椰子汁,文火煎煮40-50分钟,过滤,滤液浓缩,得到浓缩液;
(4)将上述酶解液、粉料、浓缩液与剩余全部原料混合,搅拌加热至沸腾,保持30-40分钟,再喷雾干燥,过100-120目筛,灭菌包装,得到成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104186641A (zh) * | 2014-08-21 | 2014-12-10 | 永仁县壮农农业科技经贸有限公司 | 脱水小香葱的制备方法 |
CN106562379A (zh) * | 2016-10-31 | 2017-04-19 | 广西南宁市唐郎食品有限公司 | 一种烧烤用调味汁 |
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CN1066172A (zh) * | 1991-11-16 | 1992-11-18 | 余四才 | 多味调味品 |
CN1109777A (zh) * | 1994-11-11 | 1995-10-11 | 王满屯 | 降脂脱醇食用调料 |
CN1057899C (zh) * | 1994-11-11 | 2000-11-01 | 王满屯 | 降脂脱醇食用调料及其制备方法 |
CN1372839A (zh) * | 2001-02-28 | 2002-10-09 | 高克信 | 一种具有保健功能的调味品及制造方法 |
CN101077170A (zh) * | 2007-06-16 | 2007-11-28 | 徐统钢 | 烧烤专用调味油及其制备方法 |
CN101700111A (zh) * | 2009-10-27 | 2010-05-05 | 辛保山 | 一种肉味调料 |
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- 2013-09-26 CN CN201310442277.5A patent/CN103564390A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1066172A (zh) * | 1991-11-16 | 1992-11-18 | 余四才 | 多味调味品 |
CN1109777A (zh) * | 1994-11-11 | 1995-10-11 | 王满屯 | 降脂脱醇食用调料 |
CN1057899C (zh) * | 1994-11-11 | 2000-11-01 | 王满屯 | 降脂脱醇食用调料及其制备方法 |
CN1372839A (zh) * | 2001-02-28 | 2002-10-09 | 高克信 | 一种具有保健功能的调味品及制造方法 |
CN101077170A (zh) * | 2007-06-16 | 2007-11-28 | 徐统钢 | 烧烤专用调味油及其制备方法 |
CN101700111A (zh) * | 2009-10-27 | 2010-05-05 | 辛保山 | 一种肉味调料 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104186641A (zh) * | 2014-08-21 | 2014-12-10 | 永仁县壮农农业科技经贸有限公司 | 脱水小香葱的制备方法 |
CN106562379A (zh) * | 2016-10-31 | 2017-04-19 | 广西南宁市唐郎食品有限公司 | 一种烧烤用调味汁 |
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