CN103876093A - 一种炖羊肉用复合调味料 - Google Patents
一种炖羊肉用复合调味料 Download PDFInfo
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- CN103876093A CN103876093A CN201210564620.9A CN201210564620A CN103876093A CN 103876093 A CN103876093 A CN 103876093A CN 201210564620 A CN201210564620 A CN 201210564620A CN 103876093 A CN103876093 A CN 103876093A
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- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- 239000002131 composite material Substances 0.000 title abstract 5
- 241000208340 Araliaceae Species 0.000 claims description 21
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 21
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 21
- 235000008434 ginseng Nutrition 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 19
- 239000000470 constituent Substances 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 abstract description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 abstract description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract description 3
- 244000163122 Curcuma domestica Species 0.000 abstract description 2
- 235000003373 curcuma longa Nutrition 0.000 abstract description 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 241000010428 Alpinia katsumadae Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
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- 241001494479 Pecora Species 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
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- 235000019634 flavors Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
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- 235000008397 ginger Nutrition 0.000 description 2
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- 238000000034 method Methods 0.000 description 2
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- 210000002784 stomach Anatomy 0.000 description 2
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- 206010000060 Abdominal distension Diseases 0.000 description 1
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- 206010006458 Bronchitis chronic Diseases 0.000 description 1
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- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241001416149 Ovis ammon Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- 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
-
- 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)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种炖羊肉用复合调味料，其组成成分及重量份数为：白芷5~15份；八角5~15份；孜然5~15份；桂皮5~15份；凉姜5~15份；花椒5~15份；草蔻5~15份；紫蔻5~15份；姜黄5~15份；辣椒5~15份。本发明炖羊肉用复合调味料中含有白芷、八角、孜然、凉姜等组分，而且各组分的含量使得炖制出的羊肉的味道鲜美，而且使用方便、成本低廉，不但为人们快节奏的生活带来了便利，而且节约了人们的生活成本。同时使用本复合调味料可以去除了羊肉的羊膻怪味，扩大了羊肉的食用人群。
Description
技术领域
本发明属于食品领域，涉及一种调味料，尤其是一种炖羊肉用复合调味料。
背景技术
羊肉有山羊肉、绵羊肉、野羊肉之分。古时称羊肉为羖肉、羝肉、羯肉。它既能御风寒，又可补身体，对一般风寒咳嗽、慢性气管炎、虚寒哮喘、肾亏阳痿、腹部冷痛、体虚怕冷、腰膝酸软、面黄肌瘦、气血两亏、病后或产后身体虚亏等一切虚状均有治疗和补益效果，最适宜于冬季食用，故被称为冬令补品，深受人们欢迎。
炖羊肉是最常见，也是最好的吃法。炖羊肉是以肥羊肉为主要食材的家常炖菜，可降糖降脂，美容养颜，增强抵抗力。做法多样，营养价值丰富。它的最大优点就是既能吃肉又能喝汤。煮过肉的汤，营养程度非常高，是滋补身体的佳品。而且，羊肉经过炖制以后，更加熟烂、鲜嫩，易于消化。
由于羊肉有一股令人讨厌的羊膻怪味，故被一部分人所冷落，也给人们的烹饪带来了不便。同时，人们炖羊肉时通常会加入调叶料进行调味，但是各种调料的加入量较难把握，所炖制的羊肉味道不鲜美，影响了人们的食欲，不利于人们的身体健康。同时，由于人们生活节奏的加快，人们也没有足够的时间去不断地研究各种调味料最适的加入量。
通过检索，未发现与本发明申请相关的专利公开文献。
发明内容
本发明的目的在于克服现有技术的不足，提供一种使用方便、味道鲜美且营养丰富的炖羊肉用复合调味料。
本发明实现目的的技术方案是：
一种炖羊肉用复合调味料，其组成成分及重量份数为：
而且，如上所述的炖羊肉用复合调味料其组成成分及重量份数为：
本发明的优点和有益效果为：
1、本发明炖羊肉用复合调味料中含有白芷、八角、孜然、凉姜等组分，而且各组分的含量使得炖制出的羊肉的味道鲜美，而且使用方便、成本低廉，不但为人们快节奏的生活带来了便利，而且节约了人们的生活成本。同时使用本复合调味料可以去除了羊肉的羊膻怪味，扩大了羊肉的食用人群。
2、本发明炖羊肉用复合调味料中的白芷的性味归经：辛，温；归肺、胃经，具有祛风散寒，通窍止痛，消肿排脓，燥湿止带的功效。草蔻具有燥湿健脾，温胃止呕的作用，可用于寒湿内阻，脘腹胀满冷痛，嗳气呕逆，不思饮食。其中的凉姜、姜黄等具有强大的保健作用，因此，在炖羊肉时加入本复合调味后使得羊肉的滋补作用会更大，更加利于人们的健康，延年益寿。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
如无特殊说明，本发明中所使用的试剂为常规试剂；如无特殊说明，所使用的方法为常规方法。
一种炖羊肉用复合调味料，其组成成分及重量份数为：
如上所述的炖羊肉用复合调味料的制备方法为：将各原料组分称重后，进行混合、震动分筛，分筛后的原料组分进行微波杀菌，然后称重装内袋，然后将内袋包装进行装箱处理。
实施例1
一种炖羊肉用复合调味料，其组成成分及重量份数为：
如上所述的炖羊肉用复合调味料的制备方法为：将各原料组分称重后，进行混合、震动分筛，分筛后的原料组分进行微波杀菌，然后称重装内袋，然后将内袋包装进行装箱处理。
实施例2
一种炖羊肉用复合调味料，其组成成分及重量份数为：
如上所述的炖羊肉用复合调味料的制备方法为：将各原料组分称重后，进行混合、震动分筛，分筛后的原料组分进行微波杀菌，然后称重装内袋，然后将内袋包装进行装箱处理。
实施例3
一种炖羊肉用复合调味料，其组成成分及重量份数为：
如上所述的炖羊肉用复合调味料的制备方法为：将各原料组分称重后，进行混合、震动分筛，分筛后的原料组分进行微波杀菌，然后称重装内袋，然后将内袋包装进行装箱处理。
Claims (2)
1.一种炖羊肉用复合调味料，其特征在于：其组成成分及重量份数为：
2.根据权利要求1所述的炖羊肉用复合调味料，其特征在于：其组成成分及重量份数为：
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210564620.9A CN103876093A (zh) | 2012-12-19 | 2012-12-19 | 一种炖羊肉用复合调味料 |
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| CN201210564620.9A CN103876093A (zh) | 2012-12-19 | 2012-12-19 | 一种炖羊肉用复合调味料 |
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| CN103876093A true CN103876093A (zh) | 2014-06-25 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077134A (zh) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | 一种炖羊肉用的调味料 |
| CN108464481A (zh) * | 2018-03-01 | 2018-08-31 | 安徽省争华羊业集团有限公司 | 一种清炖羊肉的调料包 |
| CN108541898A (zh) * | 2018-03-01 | 2018-09-18 | 安徽省争华羊业集团有限公司 | 一种红烧羊肉用的调料包 |
| CN109380661A (zh) * | 2017-08-11 | 2019-02-26 | 内蒙古源味工坊食品有限公司 | 标准化炖羊肉调料配方 |
-
2012
- 2012-12-19 CN CN201210564620.9A patent/CN103876093A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077134A (zh) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | 一种炖羊肉用的调味料 |
| CN109380661A (zh) * | 2017-08-11 | 2019-02-26 | 内蒙古源味工坊食品有限公司 | 标准化炖羊肉调料配方 |
| CN108464481A (zh) * | 2018-03-01 | 2018-08-31 | 安徽省争华羊业集团有限公司 | 一种清炖羊肉的调料包 |
| CN108541898A (zh) * | 2018-03-01 | 2018-09-18 | 安徽省争华羊业集团有限公司 | 一种红烧羊肉用的调料包 |
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Application publication date: 20140625 |