CN103892226A - 一种酸汤专用调料 - Google Patents
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Abstract
本发明提供一种酸汤专用汤料，由鸡肉粉30-50，五香调料50-70，味精150-400，陈醋粉150-350，柠檬酸200-450，酱油粉400-650，食盐1500-2800，麦芽糊精600-950，核苷酸二钠65-95组成。本发明采用多种原料制成粉末状调料，直接和水勾兑，在保持面食原有色香味基础上可以快速调制酸汤，口感好，且方便快捷，具有很高的实用价值。
Description
技术领域
本发明属调味品加工技术领域，具体涉及一种可快速调制酸汤面食类的酸汤专用汤料。
背景技术
北方人往往对面食情有独钟，在陕西乾州一带，乾州挂面作为“乾州四宝”之一，闻名省内外，其闻名的一个主要原因就是乾县当地做挂面的一个特色吃法“一口香”，也叫“酸汤面”，因其酸味出头，汤色清亮溢香，百步可闻，令食者流连忘返，是当地人和外地游客最为亲睐的一种面食。但是做这样的面食时，需要的配料非常之多，调汤方法复杂且不易掌握；当地百姓虽然掌握此种方法，但紧张的工作节奏，也往往不能随时吃到这种可口的面食，外地游客在当地可以饱餐，但回家后如果想吃此种面食，即便是经过短期培训或现场指导，也往往对调汤程序生疏，调制效果不理想，导致很多人失望，从而阻碍了此种面食向祖国各地的推广，如果有一种在保持面食原有色香味的基础上且可以快速调制的酸汤料，将是广大人民的福祉，因此有必要提出改进。
发明内容
本发明解决的技术问题：提供一种酸汤专用汤料，采用多种原料制成粉末状调料，直接和水勾兑，在保持面食原有色香味基础上可以快速调制酸汤，
本发明采用的技术方案：一种酸汤专用汤料，由下述重量份的原料制成：
优选地，由下述重量份的原料制成：
其中，所述核苷酸二钠由5′肌苷酸钠和5′鸟核酸钠按1：1比例混合而成。
其中，所述五香调料由八角、良姜、小茴香、花椒和肉蔻按比例混合磨碎过100目筛而得。
进一步地，所述八角、良姜、小茴香、花椒和肉蔻按1:1.5:1:1.8:2比例混合后打碎过100筛。
本发明与现有技术相比的优点：
1、多种原料物理混合制成，不损失任何一种原料的有效成份和功效；
2、不仅可以调制酸汤面，保持酸汤面、旗花面的原有地道口感，还可以调制酸汤饺子等诸多面食，口感好，且方便快捷，具有很高的实用价值；
3、调料中的原料很多具有药效功能，常食具有保健功效。
具体实施方式
下面描述本发明的实施例。
实施例一：取鸡肉粉30克，五香调料50克，味精150克，陈醋粉150克，柠檬酸200克，酱油粉400克，食盐1500克，麦芽糊精600克，核苷酸二钠65克，将上述原料物理混合搅拌均匀即可。其中五香调料由八角、良姜、小茴香、花椒和肉蔻按1:1.5:1:1.8:2比例混合后磨碎过100筛而得，核苷酸二钠由5′肌苷酸钠和5′鸟核酸钠按1：1比例混合而成。
实施例二：取鸡肉粉50克，五香调料70克，味精400克，陈醋粉350克，柠檬酸450克，酱油粉650克，食盐2800克，麦芽糊精950克，核苷酸二钠克95，将上述原料物理混合搅拌均匀即可。其中五香调料由八角、良姜、小茴香、花椒和肉蔻按1:1.5:1:1.8:2比例混合后磨碎过100筛而得，核苷酸二钠由5′肌苷酸钠和5′鸟核酸钠按1：1比例混合而成。
实施例三：取鸡肉粉40克，五香调料60克，味精300克，陈醋粉300克，柠檬酸360克，酱油粉520克，食盐2050克，麦芽糊精800克，核苷酸二钠克80，将上述原料物理混合搅拌均匀即可。其中五香调料由八角、良姜、小茴香、花椒和肉蔻按1:1.5:1:1.8:2比例混合后磨碎过100筛而得，核苷酸二钠由5′肌苷酸钠和5′鸟核酸钠按1：1比例混合而成。
本发明的专用调料不仅调制酸汤面，还可以调制酸汤饺子等诸多面食，不仅口感好，而且方便快捷，具有很高的实用价值。
上述原料的作用和功效陈述如下：
鸡肉粉：是用新鲜鸡肉通过温和生物酶解提取或熬煮提取，然后浓缩，喷雾干燥后成为鸡肉粉，最大特点是能溶入水。有效保留天然鸡肉的风味、滋味和营养成分，蛋白质含量高，其浓郁的鲜甜味、天然鸡脂香，鸡肉香、肉香是其他香精香料不能代替的。
五香调料：主要是指:八角,良姜,小茴香,花椒,肉蔻。其中，八角的主要成分是茴香油，它能刺激胃肠神经血管，促进消化液分泌，增加胃肠蠕动，有健胃、行气的功效，有助于缓解痉挛、减轻疼痛；茴香烯能促进骨髓细胞成熟并释放入外周血液，有明显的升高白细胞的作用，主要是升高中性粒细胞，可用于白细胞减少症；良姜味辛，性温，具强烈辛辣气味。有温脾胃、祛风寒、行气止痛的作用；小茴香散寒止痛，理气和胃。用于寒疝腹痛，睾丸偏坠，痛经，少腹冷痛，脘腹胀痛，食少吐泻，睾丸鞘膜积液。盐小茴香暖骨散寒止痛。用于寒疝腹痛，睾丸偏坠，经寒腹痛。花椒味辛、性热，归脾、胃经，有芳香健胃，温中散寒，除湿止痛，杀虫解毒，止痒解腥之功效，可以治疗呕吐，风寒湿痹，齿痛等症，据李时珍《本草纲目》记载：“花椒坚齿、乌发、明目，久服，好颜色，耐老、增年、健神。”肉蔻：辛；苦；温。归脾；胃；大肠经。可温中涩肠；行气消食，可用于虚泻；冷痢；脘腹胀痛；食少呕吐；宿食不消。
陈醋粉：是由上等老陈醋，经调配后喷雾干燥制成的具有浓郁陈醋香气的调味粉。其酸味适口，醋香绵长，回味持久，天然陈醋风味，具有增加食欲、除腥解腻的功效；香气不易散失，可使制品质量稳定；粘附性好，不易飞散，易于计量添加，在密封容器内，于阴凉干燥处其保质期为一年。
柠檬酸：为食用酸类，可增强体内正常代谢，适当的剂量对人体无害。加入柠檬酸后口感好，并可促进食欲。
酱油粉：又称粉末酱油，酱油粉是以鲜酱油为基本原料，添加其它辅料，利用原料风味的相乘作用，通过调香、调色、调鲜，喷雾干燥而成的一种固体酱油。
麦芽糊精：也称水溶性糊精或酶法糊精。它是以各类淀粉作原料，经酶法工艺低程度控制水解转化，提纯，干燥而成。其原料是含淀粉质的玉米，大米等。也可以是精制淀粉，如玉米淀粉，小麦淀粉，木薯淀粉等。目前，我国各地生产的麦芽糊精系列产品，均以玉米，大米等为直接原料，酶法工艺生产的。它是各类食品的填充料和增调剂。麦芽糊精在汤羹汁类食品中，主要的作用是增加稠度，改善结构、外观和风味。用于固体调味料、香料、粉末油脂等食品中，起着稀释、填充的作用，可防潮结块，使产品易贮藏。在粉末油脂中还能起到代用油脂的功能。
核苷酸二钠：是新一代的核苷酸类食品增鲜剂，可直接加入到食品中，起增鲜作用。是较为经济而且效果最好的鲜味增强剂，是方便面调味包、调味品如鸡精、鸡粉和增鲜酱油等的主要呈味成份之一；与谷氨酸钠(味精)混合使用，其用量约为味精的2%-5%，有“强力味精”之称；另外，本品还对迁移性肝炎、慢性肝炎、进行性肌肉萎缩和各种眼部疾患有一定的辅助治疗作用。
上述实施例，只是本发明的较佳实施例，并非用来限制本发明实施范围，故凡以本发明权利要求所述内容所做的等效变化，均应包括在本发明权利要求范围之内。
Claims (5)
1.一种酸汤专用汤料，其特征在于由下述重量份的原料制成：
2.根据权利要求1所述的酸汤专用汤料，其特征在于由下述重量份的原料制成：
3.根据权利要求1或2所述的酸汤专用汤料，其特征在于：所述核苷酸二钠由5′肌苷酸钠和5′鸟核酸钠按1：1比例混合而成。
4.根据权利要求1或2所述的酸汤专用汤料，其特征在于：所述五香调料由八角、良姜、小茴香、花椒和肉蔻按比例混合磨碎过100目筛而得。
5.根据权利要求4所述的酸汤专用汤料，其特征在于：所述八角、良姜、小茴香、花椒和肉蔻按1:1.5:1:1.8:2比例混合后打碎过100筛。
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| CN107198143A (zh) * | 2017-06-27 | 2017-09-26 | 贵州真安食品有限责任公司 | 一种酸辣味牛肉干及其制备方法 |
| CN109170760A (zh) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | 黄花菜酸辣汤及其制备方法 |
| CN109567112A (zh) * | 2017-09-29 | 2019-04-05 | 马鞍山市十月丰食品有限公司 | 一种酸汤专用调料 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107198143A (zh) * | 2017-06-27 | 2017-09-26 | 贵州真安食品有限责任公司 | 一种酸辣味牛肉干及其制备方法 |
| CN109567112A (zh) * | 2017-09-29 | 2019-04-05 | 马鞍山市十月丰食品有限公司 | 一种酸汤专用调料 |
| CN109170760A (zh) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | 黄花菜酸辣汤及其制备方法 |
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