CN103976328B - 一种薄荷调味粉及其制备方法 - Google Patents

一种薄荷调味粉及其制备方法 Download PDF

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CN103976328B
CN103976328B CN201410147175.5A CN201410147175A CN103976328B CN 103976328 B CN103976328 B CN 103976328B CN 201410147175 A CN201410147175 A CN 201410147175A CN 103976328 B CN103976328 B CN 103976328B
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陆开云
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Zhengzhou Qianyi Food Co., Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种薄荷调味粉及其制备方法,其特征在于由下列重量份的原料制成:夏枯草2-3、藿香叶2.5-4、小蓟1-2、啤酒花1.5-2.5、花生壳3-4、五味草1-2、壮筋草0.9-1.3、龙须菜4-5、梅菜3-4、珍珠菜5-6、乌梅6-7、金桔5-7、芝麻25-30、麦芽糖3-5、鸡肉35-37、炼乳4-5、小麦仁4-4.5、葡萄酒10-12、黑胡椒40-45、八角55-60、薄荷叶8-9、营养添加剂8-9。本发明由于添加了薄荷叶,使得本发明口味清凉,而添加的鸡肉可增加本发明的鲜味,同时,本发明在加工过程中添加了多种果蔬,使得本发明营养全面均衡,此外,本发明还含有多种中草药成分,具有清肝明目、舒筋活血、健胃的功效。

Description

—种薄荷调味粉及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,尤其涉及一种薄荷调味粉及其制备方法。
背景技术
[0002] 人们在日常生活中常使用调味品来增加菜肴的色、香、味,促进食欲。目前,市场上销售的调味品种类繁多,但其大多只具备调味功能,营养单一,已不能满足消费者日益增长的需求。
发明内容
[0003] 本发明的目的是提供一种薄荷调味粉及其制备方法,本发明具有香味浓郁,营养健康的特点。
[0004] 本发明所采用的技术方案是:
[0005] 一种薄荷调味粉,其特征在于由以下重量份的原料制成:
[0006] 夏枯草2-3、藿香叶2.5-4、小蓟1_2、啤酒花1.5-2.5、花生壳3_4、五味草1_2、壮筋草0.9-1.3、龙须菜4-5、梅菜3-4、珍珠菜5_6、乌梅6_7、金桔5_7、芝麻25-30、麦芽糖
3-5、鸡肉35-37、炼乳4-5、小麦仁4-4.5、葡萄酒10-12、黑胡椒40-45、八角55-60、薄荷叶
8-9、营养添加剂8-9 ;
[0007] 所述营养添加剂由下列重量份原料制成:茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8 ;
[0008] 制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
[0009] (2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
[0010] 所述的薄荷调味粉的制备方法,其特征在于包括以下步骤:
[0011] (I)将夏枯草、藿香叶、小蓟、啤酒花、花生壳、五味草、壮筋草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
[0012] (2)取乌梅、金桔果肉,与龙须菜、梅菜、珍珠菜混合加一倍的水打浆,加入麦芽糖,大火加热搅拌至麦芽糖完全融化后过滤除渣,得果蔬汁;将芝麻加果蔬汁研磨匀质,小火熬膏,烘干后粉碎;
[0013] (3)将小麦仁入锅炒香,然后加葡萄酒密封浸泡7-9小时,过滤除渣,收集滤液;将鸡肉加滤液腌渍60-70分钟,然后与炼乳混合拌匀,送入炒锅,大火炒熟后出锅,送入烘箱,待含水量降至7-8%时出料,进行粉碎;
[0014] (4)将薄荷叶送入开水锅中漂烫3-5分钟后捞出、沥干,捣成泥,然后与黑胡椒、八角混合拌匀,送入蒸锅,大火蒸15-20分钟后将黑胡椒、八角取出,洗净、烘干后研成粉末,然后与步骤(I)、(2)、(3)所得物料及剩余物料混合拌匀,即得。
[0015] 本发明中的五味草为罂粟科植物五味草的全草,壮筋草为豆科植物杭子梢的根。
[0016] 本发明的有益效果为:
[0017] 本发明由于添加了薄荷叶,使得本发明口味清凉,而添加的鸡肉可增加本发明的鲜味,同时,本发明在加工过程中添加了多种果蔬,使得本发明营养全面均衡,此外,本发明还含有多种中草药成分,具有清肝明目、舒筋活血、健胃的功效。
具体实施方式
[0018] 一种薄荷调味粉,其特征在于由以下重量份(公斤)的原料制成:
[0019] 夏枯草2、藿香叶2.5、小蓟1、啤酒花2.5、花生壳3、五味草2、壮筋草1.3、龙须菜5、梅菜4、珍珠菜6、乌梅6、金桔7、芝麻30、麦芽糖5、鸡肉37、炼乳4、小麦仁4.5、葡萄酒
12、黑胡椒45、八角60、薄荷叶8、营养添加剂8 ;
[0020] 所述营养添加剂由下列重量份(公斤)原料制成:茯苓1.2、西洋参1.4、葛根1.1、木瓜籽1.3、白萝卜10、杨桃11、芸豆5、瓜子仁8 ;
[0021] 制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
[0022] (2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
[0023] 所述的薄荷调味粉的制备方法,包括以下步骤:
[0024] (I)将夏枯草、藿香叶、小蓟、啤酒花、花生壳、五味草、壮筋草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉;
[0025] (2)取乌梅、金桔果肉,与龙须菜、梅菜、珍珠菜混合加一倍的水打浆,加入麦芽糖,大火加热搅拌至麦芽糖完全融化后过滤除渣,得果蔬汁;将芝麻加果蔬汁研磨匀质,小火熬膏,烘干后粉碎;
[0026] (3)将小麦仁入锅炒香,然后加葡萄酒密封浸泡7-9小时,过滤除渣,收集滤液;将鸡肉加滤液腌渍60-70分钟,然后与炼乳混合拌匀,送入炒锅,大火炒熟后出锅,送入烘箱,待含水量降至7-8%时出料,进行粉碎;
[0027] (4)将薄荷叶送入开水锅中漂烫3-5分钟后捞出、沥干,捣成泥,然后与黑胡椒、八角混合拌匀,送入蒸锅,大火蒸15-20分钟后将黑胡椒、八角取出,洗净、烘干后研成粉末,然后与步骤(I)、(2)、(3)所得物料及剩余物料混合拌匀,即得。

Claims (2)

1.一种薄荷调味粉,其特征在于由以下重量份的原料制成: 夏枯草2-3、藿香叶2.5-4、小蓟1-2、啤酒花1.5-2.5、花生壳3_4、五味草1-2、壮筋草0.9-1.3、龙须菜4-5、梅菜3-4、珍珠菜5_6、乌梅6_7、金桔5_7、芝麻25-30、麦芽糖3_5、鸡肉35-37、炼乳4-5、小麦仁4-4.5、葡萄酒10-12、黑胡椒40-45、八角55-60、薄荷叶8-9、营养添加剂8-9 ; 所述营养添加剂由下列重量份原料制成:茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8 ; 制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液; (2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
2.根据权利要求1所述的薄荷调味粉的制备方法,其特征在于包括以下步骤: (I)将夏枯草、藿香叶、小蓟、啤酒花、花生壳、五味草、壮筋草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,得中药粉; (2 )取乌梅、金桔果肉,与龙须菜、梅菜、珍珠菜混合加一倍的水打浆,加入麦芽糖,大火加热搅拌至麦芽糖完全融化后过滤除渣,得果蔬汁;将芝麻加果蔬汁研磨匀质,小火熬膏,烘干后粉碎; (3)将小麦仁入锅炒香,然后加葡萄酒密封浸泡7-9小时,过滤除渣,收集滤液;将鸡肉加滤液腌渍60-70分钟,然后与炼乳混合拌匀,送入炒锅,大火炒熟后出锅,送入烘箱,待含水量降至7-8%时出料,进行粉碎; (4)将薄荷叶送入开水锅中漂烫3-5分钟后捞出、沥干,捣成泥,然后与黑胡椒、八角混合拌匀,送入蒸锅,大火蒸15-20分钟后将黑胡椒、八角取出,洗净、烘干后研成粉末,然后与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,即得。
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