CN103652762A - 一种烧烤调味料及其制备方法 - Google Patents
一种烧烤调味料及其制备方法 Download PDFInfo
- Publication number
- CN103652762A CN103652762A CN201310587940.0A CN201310587940A CN103652762A CN 103652762 A CN103652762 A CN 103652762A CN 201310587940 A CN201310587940 A CN 201310587940A CN 103652762 A CN103652762 A CN 103652762A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- mixed
- barbecue
- spinach
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 6
- 238000002360 preparation method Methods 0.000 title description 4
- 239000000843 powder Substances 0.000 claims abstract description 20
- 241000628997 Flos Species 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000006008 Brassica napus var napus Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 240000001771 Euonymus fortunei Species 0.000 claims abstract description 7
- 241001183967 Isodon Species 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 235000015177 dried meat Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 241001674939 Caulanthus Species 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 235000019688 fish Nutrition 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000003563 vegetarian diet Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 241000351450 Adiantum flabellulatum Species 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 241001080798 Polygala tenuifolia Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 230000007812 deficiency Effects 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L27/14—Dried spices
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种烧烤调味料及其加工方法,是由下述重量份的原料制成:肉松50-60、花生粉20-30、辣椒粉4-6、远志5-8、扶芳藤5-8、红辣椒5-8、月桂叶3-4、溪黄草2-3、合欢花2-4、白薇2-3、乌脚枪1-4、甘蓝5-8、油菜5-8、菠菜5-8、营养添加剂6-10、食用盐适量;本发明提供了一种烧烤调味料及其加工方法,选用多种原料搭配中药材制作而成,具有香味浓烈、营养丰富、调味功能强的特点,而且具有一定的健脾开胃的功效;使用时能耐受高温烹调,可有效的去除各种肉类、鱼类、海鲜类、蔬菜类、素食类等食材的腥膻味、异味,适用于制作各种烧烤食品。
Description
技术领域
本发明涉及一种调味料,尤其涉及一种烧烤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,提供了一种烧烤调味料及其制备方法。
本发明是通过以下技术方案实现的:
一种烧烤调味料,其特征在于是由以下重量份的原料组成的;
肉松50-60、花生粉20-30、辣椒粉4-6、远志5-8、扶芳藤5-8、红辣椒5-8、月桂叶3-4、溪黄草2-3、合欢花2-4、白薇2-3、乌脚枪1-4、甘蓝5-8、油菜5-8、菠菜5-8、营养添加剂6-10、食用盐适量;
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。
所述的烧烤调味料的加工方法,其特征在于包括以下步骤:
(1)将远志、扶芳藤、红辣椒混合,放入锅中,加适量香油,炒至出香后出锅,待其冷却后,研磨成粉;
(2)将月桂叶、溪黄草、合欢花、白薇、乌脚枪加入适量水中,加热煎煮,得煎煮液;甘蓝、油菜、菠菜用适量温水浸泡后,打碎成泥;
(3)将肉松、花生粉、辣椒粉、营养添加剂、食用盐等剩余成分混合,然后将步骤(1)制得的混合粉、步骤(2)制得的煎煮液和蔬菜泥加入其中,充分搅拌混合后,放入烘箱中,在80-90℃下烘干,然后取出,研磨成细粉,最后分袋包装,即得。
本发明的优点是:
本发明提供了一种烧烤调味料及其加工方法,选用多种原料搭配中药材制作而成,具有香味浓烈、营养丰富、调味功能强的特点,而且具有一定的健脾开胃的功效;使用时能耐受高温烹调,可有效的去除各种肉类、鱼类、海鲜类、蔬菜类、素食类等食材的腥膻味、异味,适用于制作各种烧烤食品。
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1:
一种烧烤调味料,其特征在于是由以下重量份的原料组成的;
肉松60、花生粉30、辣椒粉5、远志8、扶芳藤8、红辣椒8、月桂叶3、溪黄草2、合欢花3、白薇2、乌脚枪4、甘蓝8、油菜5、菠菜5、营养添加剂8、食用盐适量;
所述的营养添加剂是由橄榄油、薏仁油、珍珠粉、天花粉3: 0.4:3:3的重量比例混合制成。
所述的烧烤调味料的加工方法,其特征在于包括以下步骤:
(1)将远志、扶芳藤、红辣椒混合,放入锅中,加适量香油,炒至出香后出锅,待其冷却后,研磨成粉;
(2)将月桂叶、溪黄草、合欢花、白薇、乌脚枪加入适量水中,加热煎煮,得煎煮液;甘蓝、油菜、菠菜用适量温水浸泡后,打碎成泥;
(3)将肉松、花生粉、辣椒粉、营养添加剂、食用盐等剩余成分混合,然后将步骤(1)制得的混合粉、步骤(2)制得的煎煮液和蔬菜泥加入其中,充分搅拌混合后,放入烘箱中,在90℃下烘干,然后取出,研磨成细粉,最后分袋包装,即得。
本发明提供了一种烧烤调味料及其加工方法,选用多种原料搭配中药材制作而成,具有香味浓烈、营养丰富、调味功能强的特点,而且具有一定的健脾开胃的功效;使用时能耐受高温烹调,可有效的去除各种肉类、鱼类、海鲜类、蔬菜类、素食类等食材的腥膻味、异味,适用于制作各种烧烤食品。
Claims (2)
1.一种烧烤调味料,其特征在于是由以下重量份的原料组成的;
肉松50-60、花生粉20-30、辣椒粉4-6、远志5-8、扶芳藤5-8、红辣椒5-8、月桂叶3-4、溪黄草2-3、合欢花2-4、白薇2-3、乌脚枪1-4、甘蓝5-8、油菜5-8、菠菜5-8、营养添加剂6-10、食用盐适量;
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。
2.一种如权利要求1所述的烧烤调味料的加工方法,其特征在于包括以下步骤:
(1)将远志、扶芳藤、红辣椒混合,放入锅中,加适量香油,炒至出香后出锅,待其冷却后,研磨成粉;
(2)将月桂叶、溪黄草、合欢花、白薇、乌脚枪加入适量水中,加热煎煮,得煎煮液;甘蓝、油菜、菠菜用适量温水浸泡后,打碎成泥;
(3)将肉松、花生粉、辣椒粉、营养添加剂、食用盐等剩余成分混合,然后将步骤(1)制得的混合粉、步骤(2)制得的煎煮液和蔬菜泥加入其中,充分搅拌混合后,放入烘箱中,在80-90℃下烘干,然后取出,研磨成细粉,最后分袋包装,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310587940.0A CN103652762B (zh) | 2013-11-21 | 2013-11-21 | 一种烧烤调味料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310587940.0A CN103652762B (zh) | 2013-11-21 | 2013-11-21 | 一种烧烤调味料及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103652762A true CN103652762A (zh) | 2014-03-26 |
CN103652762B CN103652762B (zh) | 2016-02-24 |
Family
ID=50292481
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310587940.0A Active CN103652762B (zh) | 2013-11-21 | 2013-11-21 | 一种烧烤调味料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103652762B (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104207080A (zh) * | 2014-08-14 | 2014-12-17 | 汪宗永 | 一种田螺石榴酒调味料及其制备方法 |
CN108041417A (zh) * | 2017-12-08 | 2018-05-18 | 定远县南德调味品加工厂 | 一种烧烤调味料及其制备方法 |
CN108065314A (zh) * | 2017-12-06 | 2018-05-25 | 芜湖市欣然食品有限公司 | 一种椒盐彩蔬鸡精肉松调味块的加工方法 |
CN108936538A (zh) * | 2018-07-03 | 2018-12-07 | 河南百缘康药业有限公司 | 一种保健调料及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1186623A (zh) * | 1996-12-28 | 1998-07-08 | 胡鹏 | 天然全营养调味料及其制备方法和用途 |
CN102349639A (zh) * | 2011-10-20 | 2012-02-15 | 邹围 | 烧烤调味料 |
CN102754806A (zh) * | 2011-05-05 | 2012-10-31 | 岳杰 | 一种烧烤辣椒粉末调味料及其制作方法 |
-
2013
- 2013-11-21 CN CN201310587940.0A patent/CN103652762B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1186623A (zh) * | 1996-12-28 | 1998-07-08 | 胡鹏 | 天然全营养调味料及其制备方法和用途 |
CN102754806A (zh) * | 2011-05-05 | 2012-10-31 | 岳杰 | 一种烧烤辣椒粉末调味料及其制作方法 |
CN102349639A (zh) * | 2011-10-20 | 2012-02-15 | 邹围 | 烧烤调味料 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104207080A (zh) * | 2014-08-14 | 2014-12-17 | 汪宗永 | 一种田螺石榴酒调味料及其制备方法 |
CN108065314A (zh) * | 2017-12-06 | 2018-05-25 | 芜湖市欣然食品有限公司 | 一种椒盐彩蔬鸡精肉松调味块的加工方法 |
CN108041417A (zh) * | 2017-12-08 | 2018-05-18 | 定远县南德调味品加工厂 | 一种烧烤调味料及其制备方法 |
CN108936538A (zh) * | 2018-07-03 | 2018-12-07 | 河南百缘康药业有限公司 | 一种保健调料及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN103652762B (zh) | 2016-02-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104000156B (zh) | 一种低盐鸭脖卤料汤及其制备方法与应用 | |
CN105433342A (zh) | 一种调味包及其制作方法 | |
CN104172225A (zh) | 一种红烧牛肉调理包及其加工工艺 | |
CN103750275A (zh) | 一种花生粕辣椒酱及其制备方法 | |
CN103652762B (zh) | 一种烧烤调味料及其制备方法 | |
CN105394722A (zh) | 一种沙茶酱及其制备方法 | |
CN103859336A (zh) | 一种炝炒鱼调料及其炝炒鱼的烹制方法 | |
CN103271381A (zh) | 一种大鲵五香肉及其生产方法 | |
CN103519102B (zh) | 一种山药素火腿 | |
CN103211207B (zh) | 一种复合味馍馍酱的制作方法 | |
KR101171010B1 (ko) | 김밥 및 그 제조방법 | |
KR101170803B1 (ko) | 삼돈고기, 삼돈고기를 이용한 해물찜탕 및 해물찜탕의 제조방법 | |
CN104365752A (zh) | 一种清热消食紫薯饼干及其制备方法 | |
CN108077895A (zh) | 一种灵芝牛肉酱的配方及加工方法 | |
KR102475905B1 (ko) | 문어 숯불구이 방법 | |
CN1299600C (zh) | 一种香辣脆辣椒及其生产方法 | |
KR101607838B1 (ko) | 홍삼 수육 조림의 제조방법 및 이에 따라 제조된 홍삼 수육 조림 | |
KR101418803B1 (ko) | 메기의 가공방법 및 가공된 메기를 이용한 조리방법 | |
CN104116066B (zh) | 瘦肉汤油的制备方法 | |
CN106360405A (zh) | 一种粽香八宝鸡及制作方法 | |
KR101196939B1 (ko) | 약선 닭육수로 만든 테린을 곁들인 장군차 수제비 제조방법 | |
CN110934280A (zh) | 一种焖锅麻辣汁及其制备方法和应用 | |
CN110250479A (zh) | 一种大盘鸡调味料及其制备方法 | |
KR102193220B1 (ko) | 건강식 문어스낵 및 이의 제조방법 | |
KR100495143B1 (ko) | 지황 소스의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20201208 Address after: Dengshi Faku County of Shenyang City, Liaoning province 110000 Bao Zi Zhen Xiao Tun Village 6 Group No. 44 Patentee after: Zhang Youwei Address before: 233200 middle section of prosperous road, Dingyuan Economic Development Zone, Chuzhou, Anhui Patentee before: DINGYUAN NANDE SPICES PROCESSING FACTORY |