CN103976333A - 一种蔬菜调味粉及其制备方法 - Google Patents
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Abstract
一种蔬菜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:青皮2-3、牛蒡子2.5-4、木贼3.5-4、合欢皮2.5-3、翻白草1.5-2、咸虾花1-1.5、香茅花1.2-1.6、沙拉酱2-3、菠菜18-20、花生油2-3、海参10-12、田螺肉7-8、平菇30-35、大葱15-20、橄榄10-11、米醋20-22、辣椒粉25-30、胡椒粉30-33、营养添加剂7-8。本发明的生产工艺简单,同时配方合理科学,其中添加的海参与菠菜等多种蔬菜配合,营养滋补,可增强人体免疫力,此外,本发明还还含有多种中草药成分,经常食用可达到疏风清热、明目退翳、安神解郁、温中和胃的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种蔬菜调味粉及其制备方法。
背景技术
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
本发明的目的是提供一种蔬菜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。
本发明所采用的技术方案是:
一种蔬菜调味粉,其特征在于由以下重量份的原料制成:
青皮2-3、牛蒡子2.5-4、木贼3.5-4、合欢皮2.5-3、翻白草1.5-2、咸虾花1-1.5、香茅花1.2-1.6、沙拉酱2-3、菠菜18-20、花生油2-3、海参10-12、田螺肉7-8、平菇30-35、大葱15-20、橄榄10-11、米醋20-22、辣椒粉25-30、胡椒粉30-33、营养添加剂7-8;
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。
所述的蔬菜调味粉的制备方法,其特征在于包括以下步骤:
(1)将青皮、牛蒡子、木贼、合欢皮、翻白草、咸虾花、香茅花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将菠菜与花生油混合拌匀,送入蒸锅大火蒸8-10分钟后取出,捣成泥,所得菠菜泥与沙拉酱混合拌匀,入锅炒香后出料,烘干后进行超微粉碎,得菠菜粉;
(3)取橄榄果肉,与平菇、大葱混合,加一倍的水打浆,过滤除渣,所得滤液与米醋合并;
(4)将海参用清水浸泡7-8小时后捞出,去肠杂,然后与田螺肉混合入锅,加入步骤(3)所得物料,小火焖制25-30分钟后起锅,过滤除渣,所得滤液与药液混合,小火加热搅拌,熬成膏状,烘干后研成粉末,然后与菠菜粉、剩余物料混合拌匀,即得。
本发明中的咸虾花为菊科植物咸虾花的全草,香茅花为禾本科植物香茅的花。
本发明的有益效果为:
本发明的生产工艺简单,同时配方合理科学,其中添加的海参与菠菜等多种蔬菜配合,营养滋补,可增强人体免疫力,此外,本发明还还含有多种中草药成分,经常食用可达到疏风清热、明目退翳、安神解郁、温中和胃的功效。
具体实施方式
一种蔬菜调味粉,其特征在于由以下重量份(公斤)的原料制成:
青皮2、牛蒡子2.5、木贼3.5、合欢皮2.5、翻白草1.5、咸虾花1.5、香茅花1.2、沙拉酱2、菠菜20、花生油3、海参10、田螺肉7、平菇35、大葱20、橄榄11、米醋22、辣椒粉30、胡椒粉33、营养添加剂8;
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;
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。
所述的蔬菜调味粉的制备方法,包括以下步骤:
(1)将青皮、牛蒡子、木贼、合欢皮、翻白草、咸虾花、香茅花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将菠菜与花生油混合拌匀,送入蒸锅大火蒸8-10分钟后取出,捣成泥,所得菠菜泥与沙拉酱混合拌匀,入锅炒香后出料,烘干后进行超微粉碎,得菠菜粉;
(3)取橄榄果肉,与平菇、大葱混合,加一倍的水打浆,过滤除渣,所得滤液与米醋合并;
(4)将海参用清水浸泡7-8小时后捞出,去肠杂,然后与田螺肉混合入锅,加入步骤(3)所得物料,小火焖制25-30分钟后起锅,过滤除渣,所得滤液与药液混合,小火加热搅拌,熬成膏状,烘干后研成粉末,然后与菠菜粉、剩余物料混合拌匀,即得。
Claims (2)
1.一种蔬菜调味粉,其特征在于由以下重量份的原料制成:
青皮2-3、牛蒡子2.5-4、木贼3.5-4、合欢皮2.5-3、翻白草1.5-2、咸虾花1-1.5、香茅花1.2-1.6、沙拉酱2-3、菠菜18-20、花生油2-3、海参10-12、田螺肉7-8、平菇30-35、大葱15-20、橄榄10-11、米醋20-22、辣椒粉25-30、胡椒粉30-33、营养添加剂7-8;
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所述的蔬菜调味粉的制备方法,其特征在于包括以下步骤:
(1)将青皮、牛蒡子、木贼、合欢皮、翻白草、咸虾花、香茅花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将菠菜与花生油混合拌匀,送入蒸锅大火蒸8-10分钟后取出,捣成泥,所得菠菜泥与沙拉酱混合拌匀,入锅炒香后出料,烘干后进行超微粉碎,得菠菜粉;
(3)取橄榄果肉,与平菇、大葱混合,加一倍的水打浆,过滤除渣,所得滤液与米醋合并;
(4)将海参用清水浸泡7-8小时后捞出,去肠杂,然后与田螺肉混合入锅,加入步骤(3)所得物料,小火焖制25-30分钟后起锅,过滤除渣,所得滤液与药液混合,小火加热搅拌,熬成膏状,烘干后研成粉末,然后与菠菜粉、剩余物料混合拌匀,即得。
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Cited By (4)
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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 |
CN104757554A (zh) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | 一种补气养血速冻白花菜及其制备方法 |
CN106307439A (zh) * | 2016-08-19 | 2017-01-11 | 天津春发生物科技集团有限公司 | 一种时蔬风味水溶性调味粉及其制备方法 |
CN106616788A (zh) * | 2016-11-18 | 2017-05-10 | 安徽禾泉农庄生态农业有限公司 | 一种蕨菜保健调味粉 |
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CN103005372A (zh) * | 2012-12-12 | 2013-04-03 | 葛明发 | 一种养生牛肉味调味粉 |
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CN103005372A (zh) * | 2012-12-12 | 2013-04-03 | 葛明发 | 一种养生牛肉味调味粉 |
CN103005359A (zh) * | 2012-12-12 | 2013-04-03 | 葛明发 | 一种茯苓三七花复合调味粉 |
CN103504260A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种大蒜调味粉及其制备方法 |
CN103519269A (zh) * | 2013-09-27 | 2014-01-22 | 安徽省林锦记食品工业有限公司 | 一种海参保健蜂蜜醋及其制作方法 |
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CN103689543A (zh) * | 2013-12-04 | 2014-04-02 | 丁于萍 | 一种鱼肉酱及其制备方法 |
CN103704813A (zh) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | 一种鸭血木耳饮料及其制备方法 |
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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 |
CN104757554A (zh) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | 一种补气养血速冻白花菜及其制备方法 |
CN106307439A (zh) * | 2016-08-19 | 2017-01-11 | 天津春发生物科技集团有限公司 | 一种时蔬风味水溶性调味粉及其制备方法 |
CN106616788A (zh) * | 2016-11-18 | 2017-05-10 | 安徽禾泉农庄生态农业有限公司 | 一种蕨菜保健调味粉 |
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