CN104000154B - 降脂疏肝复合调味料及制备方法 - Google Patents
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Abstract
一种降脂疏肝复合调味料，涉及调味食品技术领域，由荠菜花8-12份、茶树根4-6份、冬瓜皮2-4份、荸荠1-3份、樱桃4-6份、藕粉3-5份、丹参2-4份、郁金1-3份、茵陈4-6份、苦瓜1-3份、红葡萄酒10-15份、旱莲草1-3份、胡萝卜1-3份、牛肚1-3份、蓖麻仁1-3份、玉米须1-3份、西瓜酱10-20份、绞股蓝1-3份、蝉蛹1-3份、银杏叶2-4份、绿豆叶1-3份、桂圆肉2-4份、啤酒10-15份、柿蒂1-2份、改性玉米淀粉8-12份、炒粳米4-6份及适量米泔水组成。本发明营养丰富，口味鲜美，香味浓厚，各原料均选用纯天然植物精华，不添加任何化工原料，采用西瓜酱、荠菜花、苦瓜、茶树根等成分，使得调料具有药理作用，能够降脂化浊，清热解毒，适作为各种面食、汤、炒菜等的作料使用，也可直接冲泡饮用。
Description
技术领域
本发明涉及调味食品技术领域，具体涉及一种降脂疏肝复合调味料及制备方法。
背景技术
随着人类对菜品的需求越来越高，人们对菜品味道的改变大多通过调味品的添加来实现，但是现有的调味品大多采用许多化工原料，对人体健康产生极大的危害，如果不添加很多化工原料又难以产生比较好的味道，这就很难在健康和味道两方面同时满足人们的需求，目前市场上不含有化工原料的添加剂大多产品单一，味道单一，虽然实现了健康的要求，但是无法满足人们对菜品味道的要求。
发明内容
本发明所要解决的技术问题在于提供一种对健康不产生任何危害的前提下能够满足人们对味道要求的降脂疏肝复合调味料及制备方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种降脂疏肝复合调味料，由荠菜花8-12份、茶树根4-6份、冬瓜皮2-4份、荸荠1-3份、樱桃4-6份、藕粉3-5份、丹参2-4份、郁金1-3份、茵陈4-6份、苦瓜1-3份、红葡萄酒10-15份、旱莲草1-3份、胡萝卜1-3份、牛肚1-3份、蓖麻仁1-3份、玉米须1-3份、西瓜酱10-20份、绞股蓝1-3份、蝉蛹1-3份、银杏叶2-4份、绿豆叶1-3份、桂圆肉2-4份、啤酒10-15份、柿蒂1-2份、改性玉米淀粉8-12份、炒粳米4-6份及适量米泔水组成。
各组份的较佳重量份数为：荠菜花10份、茶树根5份、冬瓜皮3份、荸荠2份、樱桃5份、藕粉4份、丹参3份、郁金2份、茵陈5份、苦瓜2份、红葡萄酒12份、旱莲草2份、胡萝卜2份、牛肚2份、蓖麻仁2份、玉米须2份、西瓜酱15份、绞股蓝2份、蝉蛹2份、银杏叶3份、绿豆叶2份、桂圆肉3份、啤酒12份、柿蒂1份、改性玉米淀粉10份、炒粳米5份及适量米泔水。
其制备方法为：
1)将荠菜花、牛肚、荸荠、苦瓜及胡萝卜在米泔水中浸泡3-6小时后捞出并冲洗干净，待沥干水后切成碎菜末，将碎菜末与蓖麻仁及炒粳米一起掺入西瓜酱中混匀，然后装入容器密封，待30-35天后将酱取出，得到酱料待用；
2)将茶树根、丹参、郁金、茵陈、旱莲草、玉米须、绞股蓝、蝉蛹、银杏叶、绿豆叶及柿蒂放入红葡萄酒中浸泡3-5天，过滤后取浸泡液待用，将浸泡液加工浓缩，得固体浓缩物，将固体浓缩物粉碎，制得调味料待用；
3)将冬瓜皮、樱桃及桂圆肉一起放入啤酒中浸泡5-7天后将啤酒倒出，将浸泡后的果肉切成颗粒，得增味料待用；
4)将酱料、调味料和增味料混合均匀后加入藕粉和改性玉米淀粉拌匀，送入模具，制成块状，并烘干至水分在50-60％，再经真空包装、杀菌，入库即可。
本发明的有益效果是：本发明营养丰富，口味鲜美，香味浓厚，各原料均选用纯天然植物精华，不添加任何化工原料，采用西瓜酱、荠菜花、苦瓜、茶树根等成分，使得调料具有药理作用，能够降脂化浊，清热解毒，适作为各种面食、汤、炒菜等的作料使用，也可直接冲泡饮用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种降脂疏肝复合调味料及制备方法，由荠菜花10份、茶树根5份、冬瓜皮3份、荸荠2份、樱桃5份、藕粉4份、丹参3份、郁金2份、茵陈5份、苦瓜2份、红葡萄酒12份、旱莲草2份、胡萝卜2份、牛肚2份、蓖麻仁2份、玉米须2份、西瓜酱15份、绞股蓝2份、蝉蛹2份、银杏叶3份、绿豆叶2份、桂圆肉3份、啤酒12份、柿蒂1份、改性玉米淀粉10份、炒粳米5份及适量米泔水组成。
其制备方法为：
1)将荠菜花、牛肚、荸荠、苦瓜及胡萝卜在米泔水中浸泡3-6小时后捞出并冲洗干净，待沥干水后切成碎菜末，将碎菜末与蓖麻仁及炒粳米一起掺入西瓜酱中混匀，然后装入容器密封，待30-35天后将酱取出，得到酱料待用；
2)将茶树根、丹参、郁金、茵陈、旱莲草、玉米须、绞股蓝、蝉蛹、银杏叶、绿豆叶及柿蒂放入红葡萄酒中浸泡3-5天，过滤后取浸泡液待用，将浸泡液加工浓缩，得固体浓缩物，将固体浓缩物粉碎，制得调味料待用；
3)将冬瓜皮、樱桃及桂圆肉一起放入啤酒中浸泡5-7天后将啤酒倒出，将浸泡后的果肉切成颗粒，得增味料待用；
4)将酱料、调味料和增味料混合均匀后加入藕粉和改性玉米淀粉拌匀，送入模具，制成块状，并烘干至水分在50-60％，再经真空包装、杀菌，入库即可。
实施例2
一种降脂疏肝复合调味料及制备方法，由荠菜花12kg、茶树根6kg、冬瓜皮4kg、荸荠3kg、樱桃6kg、藕粉5kg、丹参4kg、郁金3kg、茵陈6kg、苦瓜3kg、红葡萄酒15kg、旱莲草3kg、胡萝卜3kg、牛肚3kg、蓖麻仁3kg、玉米须3kg、西瓜酱20kg、绞股蓝3kg、蝉蛹3kg、银杏叶4kg、绿豆叶3kg、桂圆肉4kg、啤酒15kg、柿蒂2kg、改性玉米淀粉12kg、炒粳米6kg及适量米泔水组成。
其制备方法为：
1)将荠菜花、牛肚、荸荠、苦瓜及胡萝卜在米泔水中浸泡3-6小时后捞出并冲洗干净，待沥干水后切成碎菜末，将碎菜末与蓖麻仁及炒粳米一起掺入西瓜酱中混匀，然后装入容器密封，待30-35天后将酱取出，得到酱料待用；
2)将茶树根、丹参、郁金、茵陈、旱莲草、玉米须、绞股蓝、蝉蛹、银杏叶、绿豆叶及柿蒂放入红葡萄酒中浸泡3-5天，过滤后取浸泡液待用，将浸泡液加工浓缩，得固体浓缩物，将固体浓缩物粉碎，制得调味料待用；
3)将冬瓜皮、樱桃及桂圆肉一起放入啤酒中浸泡5-7天后将啤酒倒出，将浸泡后的果肉切成颗粒，得增味料待用；
4)将酱料、调味料和增味料混合均匀后加入藕粉和改性玉米淀粉拌匀，送入模具，制成块状，并烘干至水分在50-60％，再经真空包装、杀菌，入库即可。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种降脂疏肝复合调味料，其特征在于：由荠菜花8-12份、茶树根4-6份、冬瓜皮2-4份、荸荠1-3份、樱桃4-6份、藕粉3-5份、丹参2-4份、郁金1-3份、茵陈4-6份、苦瓜1-3份、红葡萄酒10-15份、旱莲草1-3份、胡萝卜1-3份、牛肚1-3份、蓖麻仁1-3份、玉米须1-3份、西瓜酱10-20份、绞股蓝1-3份、蝉蛹1-3份、银杏叶2-4份、绿豆叶1-3份、桂圆肉2-4份、啤酒10-15份、柿蒂1-2份、改性玉米淀粉8-12份、炒粳米4-6份及适量米泔水制成；上述复合调味料的制备方法如下：
1)将荠菜花、牛肚、荸荠、苦瓜及胡萝卜在米泔水中浸泡3-6小时后捞出并冲洗干净，待沥干水后切成碎菜末，将碎菜末与蓖麻仁及炒粳米一起掺入西瓜酱中混匀，然后装入容器密封，待30-35天后将酱取出，得到酱料待用；
2)将茶树根、丹参、郁金、茵陈、旱莲草、玉米须、绞股蓝、蝉蛹、银杏叶、绿豆叶及柿蒂放入红葡萄酒中浸泡3-5天，过滤后取浸泡液待用，将浸泡液加工浓缩，得固体浓缩物，将固体浓缩物粉碎，制得调味料待用；
3)将冬瓜皮、樱桃及桂圆肉一起放入啤酒中浸泡5-7天后将啤酒倒出，将浸泡后的果肉切成颗粒，得增味料待用；
4)将酱料、调味料和增味料混合均匀后加入藕粉和改性玉米淀粉拌匀，送入模具，制成块状，并烘干至水分在50-60％，再经真空包装、杀菌，入库即可。
2.根据权利要求1所述的降脂疏肝复合调味料，其特征在于：由荠菜花10份、茶树根5份、冬瓜皮3份、荸荠2份、樱桃5份、藕粉4份、丹参3份、郁金2份、茵陈5份、苦瓜2份、红葡萄酒12份、旱莲草2份、胡萝卜2份、牛肚2份、蓖麻仁2份、玉米须2份、西瓜酱15份、绞股蓝2份、蝉蛹2份、银杏叶3份、绿豆叶2份、桂圆肉3份、啤酒12份、柿蒂1份、改性玉米淀粉10份、炒粳米5份及适量米泔水制成。
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