CN103564392A - 一种调脂降压的鸡汁调味酱及其制备方法 - Google Patents
一种调脂降压的鸡汁调味酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种调脂降压的鸡汁调味酱,是由下述重量份的原料制成:鸡胸肉18-20、玫瑰果6-7、罗布麻叶1-2、柿叶1-2、杜仲2-3、大蓟1-2、黄芩2-3、玉米须1-2、葛根2-3、决明子3-4、酸枣仁2-3、荞麦仁4-5、香菇粉1-2、食盐3-4、白糖2-3、米醋3-4、葡萄酒6-8、薏仁油5-6;本发明将鸡胸肉、玫瑰果粉碎后酶解,充分提取其营养成分,添加多种中药成分,让调味酱具有降血压、降血脂、降血糖、活血养颜、补肝益肾、润肠通便、增强机体免疫的功效,制成的调味酱营养均衡、风味独特、色泽均匀、富有口感。
Description
技术领域
本发明涉及一种调味品,尤其涉及一种调脂降压的鸡汁调味酱及其制备方法。
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;本发明以鸡胸肉为主料,添加多种中药成分,制作成一种营养保健、风味独特的调味酱。
发明内容
本发明克服了现有技术的不足,提供了一种调脂降压的鸡汁调味酱及其制备方法。
本发明是通过以下技术方案实现的:
一种调脂降压的鸡汁调味酱,是由下述重量份的原料制成:
鸡胸肉18-20、玫瑰果6-7、罗布麻叶1-2、柿叶1-2、杜仲2-3、大蓟1-2、黄芩2-3、玉米须1-2、葛根2-3、决明子3-4、酸枣仁2-3、荞麦仁4-5、香菇粉1-2、食盐3-4、白糖2-3、米醋3-4、葡萄酒6-8、薏仁油5-6。
一种调脂降压的鸡汁调味酱制备方法,包括以下步骤:
(1)将鸡胸肉清洗干净,过8-10mm孔板进行绞碎,将玫瑰果洗净榨汁后过滤,滤液与绞碎的鸡胸肉泥混合,加入2-3倍纯净水,再加入1-2%的风味蛋白酶,在温度50-55℃、pH6-7的条件下酶解4-5小时,离心分离,得到酶解液;
(2)将罗布麻叶、柿叶、杜仲等八种中药原料混合粉碎,加入6-7倍清水,文火煎煮40-50分钟,过滤,滤液喷雾干燥,得到中药颗粒;
(3)将酸枣仁、荞麦仁一起送入锅中,文火炒至出香,取出后晒干,磨成粉,过80-100目筛,得到仁粉;
(4)将香菇粉等剩余全部原料混合入锅,加入上述酶解液,小火熬煮至微稠,再加入上述中药颗粒、仁粉,继续熬煮至浓稠,冷却后灭菌灌装,得到成品。
与现有技术相比,本发明的优点是:
本发明将鸡胸肉、玫瑰果粉碎后酶解,充分提取其营养成分,添加多种中药成分,让调味酱具有降血压、降血脂、降血糖、活血养颜、补肝益肾、润肠通便、增强机体免疫的功效,制成的调味酱营养均衡、风味独特、色泽均匀、富有口感。
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:
一种调脂降压的鸡汁调味酱,是由下述重量(斤)的原料制成:
鸡胸肉20、玫瑰果7、罗布麻叶2、柿叶2、杜仲3、大蓟2、黄芩3、玉米须2、葛根3、决明子4、酸枣仁3、荞麦仁5、香菇粉2、食盐4、白糖3、米醋4、葡萄酒8、薏仁油6。
一种调脂降压的鸡汁调味酱制备方法,包括以下步骤:
(1)将鸡胸肉清洗干净,过10mm孔板进行绞碎,将玫瑰果洗净榨汁后过滤,滤液与绞碎的鸡胸肉泥混合,加入3倍纯净水,再加入1%的风味蛋白酶,在温度50℃、pH7的条件下酶解5小时,离心分离,得到酶解液;
(2)将罗布麻叶、柿叶、杜仲等八种中药原料混合粉碎,加入7倍清水,文火煎煮50分钟,过滤,滤液喷雾干燥,得到中药颗粒;
(3)将酸枣仁、荞麦仁一起送入锅中,文火炒至出香,取出后晒干,磨成粉,过100目筛,得到仁粉;
(4)将香菇粉等剩余全部原料混合入锅,加入上述酶解液,小火熬煮至微稠,再加入上述中药颗粒、仁粉,继续熬煮至浓稠,冷却后灭菌灌装,得到成品。
Claims (2)
1.一种调脂降压的鸡汁调味酱,其特征在于是由下述重量份的原料制成:
鸡胸肉18-20、玫瑰果6-7、罗布麻叶1-2、柿叶1-2、杜仲2-3、大蓟1-2、黄芩2-3、玉米须1-2、葛根2-3、决明子3-4、酸枣仁2-3、荞麦仁4-5、香菇粉1-2、食盐3-4、白糖2-3、米醋3-4、葡萄酒6-8、薏仁油5-6。
2.一种如权利要求1所述的调脂降压的鸡汁调味酱制备方法,其特征在于包括以下步骤:
(1)将鸡胸肉清洗干净,过8-10mm孔板进行绞碎,将玫瑰果洗净榨汁后过滤,滤液与绞碎的鸡胸肉泥混合,加入2-3倍纯净水,再加入1-2%的风味蛋白酶,在温度50-55℃、pH6-7的条件下酶解4-5小时,离心分离,得到酶解液;
(2)将罗布麻叶、柿叶、杜仲等八种中药原料混合粉碎,加入6-7倍清水,文火煎煮40-50分钟,过滤,滤液喷雾干燥,得到中药颗粒;
(3)将酸枣仁、荞麦仁一起送入锅中,文火炒至出香,取出后晒干,磨成粉,过80-100目筛,得到仁粉;
(4)将香菇粉等剩余全部原料混合入锅,加入上述酶解液,小火熬煮至微稠,再加入上述中药颗粒、仁粉,继续熬煮至浓稠,冷却后灭菌灌装,得到成品。
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Cited By (7)
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CN103989145A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种鸡肉香辣酱及其制备方法 |
CN105146480A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种纯天然香辣复合酱及其制备方法 |
CN105146478A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种海鲜调味酱及其制备方法 |
CN105146479A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种鲜味杂酱及其制备方法 |
CN105146477A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种香菇大蒜调味酱及其制备方法 |
CN105146365A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种香菇酱及其制备方法 |
CN105285925A (zh) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | 一种风味鸡肉调味酱料及其制备方法 |
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CN103989145A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种鸡肉香辣酱及其制备方法 |
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CN105146480A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种纯天然香辣复合酱及其制备方法 |
CN105146478A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种海鲜调味酱及其制备方法 |
CN105146479A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种鲜味杂酱及其制备方法 |
CN105146477A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种香菇大蒜调味酱及其制备方法 |
CN105146365A (zh) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | 一种香菇酱及其制备方法 |
CN105285925A (zh) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | 一种风味鸡肉调味酱料及其制备方法 |
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