CN103652761B - 一种什锦调味料及其制备方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title description 4
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 244000106835 Bindesalat Species 0.000 claims abstract description 7
- 235000000318 Bindesalat Nutrition 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 241000218176 Corydalis Species 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims abstract description 7
- 239000000341 volatile oil Substances 0.000 claims abstract description 7
- 239000002304 perfume Substances 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims 2
- 235000008397 ginger Nutrition 0.000 claims 2
- 239000002253 acid Substances 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- 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
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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
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- 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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Abstract
本发明公开了一种什锦调味料及其加工方法,是由下述重量份的原料制成:鸡肉粉30-50、什锦酱10-15、姜沫5-8、羌活5-8、丰花草2-3、延胡索2-3、山药3-4、花椒油3-5、黄瓜8-10、生菜8-10、青椒8-10、营养添加剂6-10;本发明提供了一种什锦调味料及其加工方法,本发明的调味料口味独特,甜中有酸、酸中有咸、咸中有香,因而深受广大食客的喜爱,在凉拌、焖煮时使用,香味浓郁,口味独特。
Description
技术领域
本发明涉及一种调味料,尤其涉及一种什锦调味料及其制备方法。
背景技术
调味料是人们日常烹饪中,必不可少的调味品,不论是哪个菜系,调味料都是很重要的一部分。随着人们生活质量的提高,单一的调味料已经无法满足人们对生活质量的需求,因此生产具有保健作用的调味料已经是市场的需求。
发明内容
本发明克服了现有技术中的不足,提供了一种什锦调味料及其制备方法。
本发明是通过以下技术方案实现的:
一种什锦调味料,其特征在于是由以下重量份的原料组成:
鸡肉粉30-50、什锦酱10-15、姜沫5-8、羌活5-8、丰花草2-3、延胡索2-3、山药3-4、花椒油3-5、黄瓜8-10、生菜8-10、青椒8-10、营养添加剂6-10;
所述的营养添加剂是由橄榄油、薏仁油、珍珠粉、天花粉以1-3:0.2-0.4:3-5:3-5的重量比例混合制成。
所述的什锦调味料的加工方法,其特征在于包括以下步骤:
(1)将羌活放入锅中,加热炒至出香后捞出,自然冷却至常温后,磨碎成粉;
(2)将丰花草、延胡索、山药加入至适量水中,加热煎煮,得煎煮液;将黄瓜、生菜、青椒洗净后切碎,然后搅碎,得蔬菜泥;
(3)将鸡肉粉、什锦酱、姜沫、花椒油、营养添加剂等剩余成分混合,然后将步骤(1)制备的羌活粉、步骤(2)制备的煎煮液和蔬菜泥加入其中,搅拌混合后,放入烘箱中烘干,然后磨碎成粉,最后分袋包装,灭菌封口,即得。
本发明的优点是:
本发明提供了一种什锦调味料及其加工方法,本发明的调味料口味独特,甜中有酸、酸中有咸、咸中有香,因而深受广大食客的喜爱,在凉拌、焖煮时使用,香味浓郁,口味独特。
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1:
一种什锦调味料,其特征在于是由以下重量份的原料组成:
鸡肉粉50、什锦酱15、姜沫8、羌活8、丰花草3、延胡索2、山药4、花椒油3、黄瓜10、生菜10、青椒10、营养添加剂6;
所述的营养添加剂是由橄榄油、薏仁油、珍珠粉、天花粉以3:0.4:5:5的重量比例混合制成。
所述的什锦调味料的加工方法,其特征在于包括以下步骤:
(1)将羌活放入锅中,加热炒至出香后捞出,自然冷却至常温后,磨碎成粉;
(2)将丰花草、延胡索、山药加入至适量水中,加热煎煮,得煎煮液;将黄瓜、生菜、青椒洗净后切碎,然后搅碎,得蔬菜泥;
(3)将鸡肉粉、什锦酱、姜沫、花椒油、营养添加剂等剩余成分混合,然后将步骤(1)制备的羌活粉、步骤(2)制备的煎煮液和蔬菜泥加入其中,搅拌混合后,放入烘箱中烘干,然后磨碎成粉,最后分袋包装,灭菌封口,即得。
本发明提供了一种什锦调味料及其加工方法,本发明的调味料口味独特,甜中有酸、酸中有咸、咸中有香,因而深受广大食客的喜爱,在凉拌、焖煮时使用,香味浓郁,口味独特。
Claims (1)
1.一种什锦调味料,其特征在于是由以下重量份的原料制成:鸡肉粉30-50、什锦酱10-15、姜末5-8、羌活5-8、丰花草2-3、延胡索2-3、山药3-4、花椒油3-5、黄瓜8-10、生菜8-10、青椒8-10、营养添加剂6-10;
所述的营养添加剂是由橄榄油、薏仁油、珍珠粉、天花粉以1-3:0.2-0.4:3-5:3-5的重量比例混合制成;
所述的什锦调味料的加工方法,包括以下步骤:
(1)将羌活放入锅中,加热炒至出香后捞出,自然冷却至常温后,磨碎成粉;
(2)将丰花草、延胡索、山药加入至适量水中,加热煎煮,得煎煮液;将黄瓜、生菜、青椒洗净后切碎,然后搅碎,得蔬菜泥;
(3)将鸡肉粉、什锦酱、姜末、花椒油、营养添加剂混合,然后将步骤(1)制备的羌活粉、步骤(2)制备的煎煮液和蔬菜泥加入其中,搅拌混合后,放入烘箱中烘干,然后磨碎成粉,最后分袋包装,灭菌封口,即得。
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CN102813168A (zh) * | 2012-07-10 | 2012-12-12 | 扬州绿佳食品有限公司 | 一种新型麻辣豆腐配料的制作方法 |
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