CN104187524A - 液体调味品 - Google Patents
液体调味品 Download PDFInfo
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- CN104187524A CN104187524A CN201410325876.3A CN201410325876A CN104187524A CN 104187524 A CN104187524 A CN 104187524A CN 201410325876 A CN201410325876 A CN 201410325876A CN 104187524 A CN104187524 A CN 104187524A
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Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种液体调味品,按照重量百分比,包括以下组份:第一组份:水30-50%、食用盐3-5%、鸡精0.5-2%、黄酒1-5%、白糖0.2-1%、生抽3-10%、老抽1-3%、醋0.5-1%;第二组份:陈皮1-2%、八角1-5%、肉桂1-5%、甘草0.2-0.5%;第三组份:生姜1-2%、花椒0.5-1%、大蒜0.2-0.5%、芥菜0.1-0.5%;第四组份:白芷2-3%、荜茇3-5%、草果1-2%、砂仁0.5-2%;第五组份:芝麻油3-10%、豆油3-5%、虾油1-3%、蚝油1-3%、鱼露3-5%;第六组份:醋柴胡0.2-1%、枳壳0.3-1%、香附0.1-0.5%、川芎0.2-0.5%;本发明可用于各种蔬菜和肉类并且健康营养,增加浓郁的香味,提升食欲,同时具有滋补效果。
Description
技术领域
本发明涉及口常生活领域,尤其是涉及一种液体调味品。
背景技术
随着人们生活水平的不断提高,大家对食物品味的要求越来越高,对产品质量的要求亦日趋严格。食品的味道是不可忽视的,调味料的需求与应用亦因此增加,其市场潜力巨大。目前市场上有化学调味料、复合调味料、核酸调味料、天然香辛调味料等种类和1130多个品种。但是人们对食品的色、香、味的要求越来越高,市面上的酱油、醋、味素、鸡精等调味料渐渐不能满足人们的要求,同时没有滋补效果,有待改进。
发明内容
本发明的目的在于提供一种液体调味品,可用于各种蔬菜和肉类并且健康营养,增加浓郁的香味,提升食欲,同时具有滋补效果。
为实现上述目的,本发明的技术方案如下:
液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水30-50%、食用盐3-5%、鸡精0.5-2%、黄酒1-5%、白糖0.2-1%、生抽3-10%、老抽1-3%、醋0.5-1%;
第二组份:陈皮1-2%、八角1-5%、肉桂1-5%、甘草0.2-0.5%;
第三组份:生姜1-2%、花椒0.5-1%、大蒜0.2-0.5%、芥菜0.1-0.5%:
第四组份:白芷2-3%、荜茇3-5%、草果1-2%、砂仁0.5-2%;
第五组份:芝麻油3-10%、豆油3-5%、虾油1-3%、蚝油1-3%、鱼露3-5%。
第六组份:醋柴胡0.2-1%、枳壳0.3-1%、香附0.1-0.5%、川芎0.2-0.5%。
对本发明做进一步优选,按照重量百分比,包括以下组份:
第一组份:水30%、食用盐3%、鸡精0.5%、黄酒2%、白糖0.2%、生抽10%、老抽3%、醋0.8%;
第二组份:陈皮2%、八角5%、肉桂5%、甘草0.5%;
第三组份:生姜1%、花椒0.5%、大蒜0.2%、芥菜0.1%;
第四组份:白芷2%、荜茇3%、草果2%、砂仁2%;
第五组份:芝麻油10%、豆油5%、虾油3%、蚝油3%、鱼露5%;
第六组份:醋柴胡0.2%、枳壳0.3%、香附0.5%、川芎0.2%。
对本发明做进一步优选,按照重量百分比,包括以下组份:
第一组份:水50%、食用盐5%、鸡精2%、黄酒3%、白糖0.2%、生抽4%、老抽1%、醋1%;
第二组份:陈皮2%、八角2%、肉桂1%、甘草0.2%;
第三组份:生姜1%、花椒0.5%、大蒜0.2%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1%、砂仁1%;
第五组份:芝麻油10%、豆油4.5%、虾油3%、蚝油2%、鱼露3%;
第六组份:醋柴胡1%、枳壳0.3%、香附0.3%、川芎0.3%。
对本发明做进一步优选,按照重量百分比,包括以下组份:
第一组份:水40%、食用盐4%、鸡精1.5%、黄酒4%、白糖0.5%、生抽7%、老抽2%、醋0.5%;
第二组份:陈皮2%、八角3%、肉桂3%、甘草0.2%;
第三组份:生姜1.5%、花椒0.8%、大蒜0.5%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1%、砂仁1%;
第五组份:芝麻油8%、豆油4%、虾油3%、蚝油2%、鱼露4%;
第六组份:醋柴胡1%、枳壳1%、香附0.5%、川芎0.5%。
对本发明做进一步优选,按照重量百分比,还可以包括茴香1-5%、百里香0.5-5%、墨角兰1-5%。其中茴香温肾散寒,和胃理气,治寒疝,少腹冷痛,肾虚腰痛,胃痛,呕吐,干、湿脚气;百里香有镇咳、消炎、防腐等作用。墨角兰:墨角兰为意大利式菜肴常用的香辛料,适用于较浓郁的菜肴,有助消化、消胀气和解痉挛的作用。
对本发明做进一步优选,按照重量百分比,还可以包括细香葱1-5%、丁香0.5-3%、多香果粉0.5-3%。其中细香葱气味清淡,常用作菜肴的装饰;丁香:辛温,香气浓烈,温肾助阳,温中止吐。
与现有技术相比较,本发明的有益效果:
第一组份:水30-50%、食用盐3-5%、鸡精0.5-2%、黄酒1-5%、白糖0.2-1%、生抽3-10%、老抽1-3%、醋0.5-1%;这是基础成分,根据水的含量可分为成、轻微成、清谈三种,味道鲜美,口感舒适。
为了形成更好的营养价值、滋补效果和美好口味,故本发明还添加了5组组份:
本发明中的第二组份:陈皮1-2%、八角1-5%、肉桂1-5%、甘草0.2-0.5%;其中陈皮理气健脾,燥湿化痰,用于胸脘胀满,食少吐泻,咳嗽痰多;八角:性辛温,理气止痛,温中散寒,是菜肴中必不可少的调味品;肉桂:温肾助阳,温经通脉;甘草:性平味甘,补中益气,泻火解毒,润肺祛痰,缓解药性必备之药。
本发明中的第三组份:生姜1-2%、花椒0.5-1%、大蒜0.2-0.5%、芥菜0.1-0.5%;其中花椒:温中散寒,止泻温脾,家庭菜肴必用之品;蒜粉能去脂降压、降血糖、防癌、调节肠胃,芥菜粉含有维生素A、维生素B族、维生素C和维生素D很丰富,具体功效有提神醒脑,芥菜含有大量的抗坏血酸,是活性很强的还原物质,参与机体重要的氧化还原过程,能增加大脑中氧含量,激发大脑对氧的利用,有提神醒脑,解除疲劳的作用。
本发明中的第四组份:白芷2-3%、荜茇3-5%、草果1-2%、砂仁0.5-2%;白芷:祛风解表、散寒止痛、除湿通窍、消肿排脓;荜茇:辛、热、温中散寒,下气,止痛,治心腹冷痛,呕吐吞酸;砂仁、味辛,性温。能行气宽中,健胃消食,含挥发油及皂甙,挥发油有健胃作用,能促进胃液分泌,排除消化道积气;草果:辛温,有特殊香味,是上好的调味品,被称为五香之一,又是常用的中药,用于胸脘胀闷,食少的治疗。
本发明中的第五组份:芝麻油3-10%、豆油3-5%、虾油1-3%、蚝油1-3%、鱼露3-5%。其中,芝麻油具有浓郁的香气,是一种芬芳的补药,是良好的滋润补养强壮剂,在中医有十大功效:延缓衰老、保护血管、润肠通便、减轻烟酒毒害、减轻酒精的损害、保护嗓子、治疗鼻炎、祛斑滋润皮肤、减轻鱼刺等对食道的损伤、辅助治疗气管炎等。豆油:性温,味甘辛,补虚,润肠,含有大量的亚油酸,而亚油酸是人体必需的脂肪酸,具有重要的生理功能。虾油:利用虾自身多种体酶在一定温度下水解体内蛋白质、糖类、脂肪后,生成的一种以氨基酸、虾香素为主体的复合型水溶性虾酱抽提物;虾体酶很多,主要有能水解肽键的胰蛋白酶、糜蛋白酶、羧肽酶和酪蛋白酶;能水解多糖类的淀粉酶、几丁质酶;能将三酸甘油酯水解为甘油和脂肪酸的脂肪酶。蚝油:含有丰富的微量元素和多种氨基酸,可以用于补充各种氨基酸及微量元素,其中主要含有丰富的锌元素,是缺锌人士的首选膳食调料;鱼露:鱼露中含有18种以上的氨基酸,其中包括8种人体所必需的氨基酸;作为水产品重要功能成分之一的牛磺酸也是鱼露的重要成分;另外,鱼露中富含多种有机酸如丙酮酸、富马酸、琥珀酸等和人体新陈代谢所必需的微量元素,如Cu、Zn、Cr、I、Se等。
本发明中的第六组份:醋柴胡0.2-1%、枳壳0.3-1%、香附0.1-0.5%、川芎0.2-0.5%。其中,醋柴胡性微寒,归肝、胆经,醋炙能缓和升散之性,增强疏肝止痛作用,适用于肝郁气滞的胁痛、腹痛及月经不调;川芎:味辛,性温,归肝、胆、心经,气香升散具有活血行气,祛风止痛的功效。香附:辛微苦甘,平;理气解郁;用于肝郁气滞,胸、胁、脘腹胀痛,消化不良。枳壳:用于破气,行痰,消积;治胸膈痰滞,胸痞,胁胀,食积。
本发明在制作过程中,先制作第一组份,调伴均匀,所需时间在0.5-1小时,然后添加第五组份,调伴均匀,所需时间在1-2小时,实现粘稠状,接着在依次添加第二组份、第三组份、第四组份和第六组份,边添加边调伴,直至均匀,在整个过程中,恒温在50-60度边加热边调伴。
本发明可根据实际情况或者生产需求,按照重量百分比,还可以包括茴香1-5%、百里香0.5-5%、墨角兰1-5%。或者添加细香葱1-5%、丁香0.5-3%、多香果粉0.5-3%。
由上可知,本发明可用于各种蔬菜和肉类并且健康营养,增加浓郁的香味,提升食欲,同时具有滋补效果。在实际使用时,本发明可以用于凉拌或者直接添加到食品中,或者放入碟中,用于点蘸,非常方便。
为了进一步解释本发明的技术方案,下面通过具体实施例来对本发明进行详细阐述。
具体实施方式
本发明公开了一种液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水30-50%、食用盐3-5%、鸡精0.5-2%、黄酒1-5%、白糖0.2-1%、生抽3-10%、老抽1-3%、醋0.5-1%;
第二组份:陈皮1-2%、八角1-5%、肉桂1-5%、甘草0.2-0.5%;
第三组份:生姜1-2%、花椒0.5-1%、大蒜0.2-0.5%、芥菜0.1-0.5%:
第四组份:白芷2-3%、荜茇3-5%、草果1-2%、砂仁0.5-2%;
第五组份:芝麻油3-10%、豆油3-5%、虾油1-3%、蚝油1-3%、鱼露3-5%;
第六组份:醋柴胡0.2-1%、枳壳0.3-1%、香附0.1-0.5%、川芎0.2-0.5%。
实施例1:
液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水30%、食用盐3%、鸡精0.5%、黄酒2%、白糖0.2%、生抽10%、老抽3%、醋0.8%;
第二组份:陈皮2%、八角5%、肉桂5%、甘草0.5%;
第三组份:生姜1%、花椒0.5%、大蒜0.2%、芥菜0.1%;
第四组份:白芷2%、荜茇3%、草果2%、砂仁2%;
第五组份:芝麻油10%、豆油5%、虾油3%、蚝油3%、鱼露5%;
第六组份:醋柴胡0.2%、枳壳0.3%、香附0.5%、川芎0.2%。
实施例2:
液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水50%、食用盐5%、鸡精2%、黄酒3%、白糖0.2%、生抽4%、老抽1%、醋1%;
第二组份:陈皮2%、八角2%、肉桂1%、甘草0.2%:
第三组份:生姜1%、花椒0.5%、大蒜0.2%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1%、砂仁1%;
第五组份:芝麻油10%、豆油4.5%、虾油3%、蚝油2%、鱼露3%;
第六组份:醋柴胡1%、枳壳0.3%、香附0.3%、川芎0.3%。
实施例3:
液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水40%、食用盐4%、鸡精1.5%、黄酒4%、白糖0.5%、生抽7%、老抽2%、醋0.5%;
第二组份:陈皮2%、八角3%、肉桂3%、甘草0.2%;
第三组份:生姜1.5%、花椒0.8%、大蒜0.5%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1%、砂仁1%;
第五组份:芝麻油8%、豆油4%、虾油3%、蚝油2%、鱼露4%;
第六组份:醋柴胡1%、枳壳1%、香附0.5%、川芎0.5%。
实施例4:
液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水35%、食用盐4%、鸡精1.5%、黄酒2%、白糖0.4%、生抽8%、老抽2%、醋0.5%;
第二组份:陈皮1.5%、八角3%、肉桂2%、甘草0.4%;
第三组份:生姜1.5%、花椒0.8%、大蒜0.2%、芥菜0.3%;
第四组份:白芷2.5%、荜茇3%、草果2%、砂仁2%;
第五组份:芝麻油10%、豆油5%、虾油3%、蚝油3%、鱼露5%;
第六组份:醋柴胡0.2%、枳壳0.3%、香附0.5%、川芎0.4%。
实施例5:
液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水45%、食用盐4.5%、鸡精1%、黄酒3%、白糖1%、生抽10%、老抽1%、醋0.5%;
第二组份:陈皮2%、八角2%、肉桂5%、甘草0.4%;
第三组份:生姜1%、花椒0.5%、大蒜0.5%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1.5%、砂仁0.1%;
第五组份:芝麻油6%、豆油3%、虾油1%、蚝油1%、鱼露3%;
第六组份:醋柴胡0.5%、枳壳0.3%、香附0.3%、川芎0.4%。
实施例6:
重复实施例1或2或3或4或5,在此基础之上,按照重量百分比,添加茴香1%、百里香0.5%、墨角兰1%。
实施例7:
重复实施例1或2或3或4或5,在此基础之上,按照重量百分比,添加茴香5%、百里香5%、墨角兰5%。
实施例8:
重复实施例1或2或3或4或5,在此基础之上,按照重量百分比,添加茴香3%、百里香3%、墨角兰2%。
实施例9:
重复实施例1或2或3或4或5,在此基础之上,按照重量百分比,添加细香葱5%、丁香0.5%、多香果粉2%。
实施例10:
重复实施例1或2或3或4或5,在此基础之上,按照重量百分比,添加细香葱2%、丁香2%、多香果粉3%。
实施例11:
重复实施例1或2或3或4或5,在此基础之上,按照重量百分比,添加细香葱1%、丁香3%、多香果粉1%。
以上是对本发明实施例所提供的技术方案进行了详细介绍,本文中应用了具体个例对本发明实施例的原理以及实施方式进行了阐述,以上实施例的说明,只适用于帮助理解本发明实施例的原理;同时,对于本领域的一般技术人员,依据本发明实施例,在具体实施方式以及应用范围上均会有所改变,综上所述,本说明书内容不应理解为对本发明的限制。
Claims (6)
1.液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水30-50%、食用盐3-5%、鸡精0.5-2%、黄酒1-5%、白糖0.2-1%、生抽3-10%、老抽1-3%、醋0.5-1%;
第二组份:陈皮1-2%、八角1-5%、肉桂1-5%、甘草0.2-0.5%;
第三组份:生姜1-2%、花椒0.5-1%、大蒜0.2-0.5%、芥菜0.1-0.5%:
第四组份:白芷2-3%、荜茇3-5%、草果1-2%、砂仁0.5-2%;
第五组份:芝麻油3-10%、豆油3-5%、虾油1-3%、蚝油1-3%、鱼露3-5%;
第六组份:醋柴胡0.2-1%、枳壳0.3-1%、香附0.1-0.5%、川芎0.2-0.5%。
2.根据权利要求1所述一种液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水30%、食用盐3%、鸡精0.5%、黄酒2%、白糖0.2%、生抽10%、老抽3%、醋0.8%;
第二组份:陈皮2%、八角5%、肉桂5%、甘草0.5%;
第三组份:生姜1%、花椒0.5%、大蒜0.2%、芥菜0.1%;
第四组份:白芷2%、荜茇3%、草果2%、砂仁2%;
第五组份:芝麻油10%、豆油5%、虾油3%、蚝油3%、鱼露5%。
第六组份:醋柴胡0.2%、枳壳0.3%、香附0.5%、川芎0.2%。
3.根据权利要求1所述一种液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水50%、食用盐5%、鸡精2%、黄酒3%、白糖0.2%、生抽4%、老抽1%、醋1%;
第二组份:陈皮2%、八角2%、肉桂1%、甘草0.2%;
第三组份:生姜1%、花椒0.5%、大蒜0.2%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1%、砂仁1%;
第五组份:芝麻油10%、豆油4.5%、虾油3%、蚝油2%、鱼露3%。
第六组份:醋柴胡1%、枳壳0.3%、香附0.3%、川芎0.3%。
4.根据权利要求1所述一种液体调味品,其特征在于:按照重量百分比,包括以下组份:
第一组份:水40%、食用盐4%、鸡精1.5%、黄洒4%、白糖0.5%、生抽7%、老抽2%、醋0.5%;
第二组份:陈皮2%、八角3%、肉桂3%、甘草0.2%;
第三组份:生姜1.5%、花椒0.8%、大蒜0.5%、芥菜0.5%;
第四组份:白芷2%、荜茇3%、草果1%、砂仁1%;
第五组份:芝麻油8%、豆油4%、虾油3%、蚝油2%、鱼露4%;
第六组份:醋柴胡1%、枳壳1%、香附0.5%、川芎0.5%。
5.根据权利要求1或2或3或4所述一种液体调味品,其特征在于:按照重量百分比,还可以包括茴香1-5%、百里香0.5-5%、墨角兰1-5%。
6.根据权利要求1或2或3或4所述一种液体调味品,其特征在于:按照重量百分比,还可以包括细香葱1-5%、丁香0.5-3%、多香果粉0.5-3%。
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