CN104207074A - 烧鸡用调味料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种烧鸡用调味料及其制备方法,其由下列重量份的原料制成:蚌花1-2、香茅1-2、姜黄1-2、人心果1-2、云龙菜1-2、酸豆0.1-0.3、山药1-2、薏米0.2-0.4、白芷0.5-0.7、山奈0.3-0.5、玉米3-5、花椒0.1-0.3、大料0.1-0.3、姜0.1-0.3,芝麻油3-5,花椒油3-5,牡蛎粉3-5、咖喱粉1-2、蜂蜜1-2、复配豆瓣酱20-30;本发明配方合理,既具有浓油赤酱的鲜甜风味,又具有养生食疗的保健作用,其中添加了各种海鲜产品,鲜美可口,更添加各种野菜和中药。
Description
技术领域
本发明涉及一种食用调味品,具体涉及一种烧鸡用调味料及其制备方法。
背景技术
人们的日常生活中常在做烧鸡时添加一些调味料来使鸡肉更加鲜美可口。随着人们生活水平的提高,对调味料的配方以及功效具有了更高的要求。
发明内容
本发明所要解决的技术问题是提供一种可使烧鸡的味道更加鲜美的烧鸡用调味料。
本发明采用的技术方案如下:
一种烧鸡用调味料,其特征在于,其由下列重量份的原料制成:
蚌花1-2、香茅1-2、姜黄1-2、人心果1-2、云龙菜1-2、酸豆0.1-0.3、山药1-2、薏米0.2-0.4、白芷0.5-0.7、山奈0.3-0.5、玉米3-5、花椒0.1-0.3、大料0.1-0.3、姜0.1-0.3,芝麻油3-5,花椒油3-5,牡蛎粉3-5、咖喱粉1-2、蜂蜜1-2、复配豆瓣酱20-30;
所述的复配豆瓣酱由下述重量份的原料制得:
豆瓣酱30-40、猪油3-5、牛油1-2、板栗5-10、干贝3-4、鱿鱼足1-2、柠檬汁1-2、红曲米1-2、黄连花1-2、当归叶0.3-0.4、洋葱1-2,味精粉1-2、鸡精1-2、鱼露0.1-0.2、蛋黄粉2-4。
一种烧鸡用调味料,其特征在于,
所述的复配豆瓣酱的制备方法为:
(1)取黄连花、当归叶、洋葱、板栗、干贝、鱿鱼足清洗干净,于浓度为1-2%的盐水中浸泡1-2小时,取出洗净,微波炉烘干磨粉,备用;
(2)猪油、牛油加热后,加入其余原料炒熟,再加入适量水,熬制10-20分钟,冷却后,即得。
所述的烧鸡用调味料的制备方法,其特征在于包括以下步骤:
(1)蚌花、香茅、姜黄、人心果、云龙菜、酸豆、山药、薏米、玉米混匀后,于红酒中浸泡1-2小时,取出,沥干,膨化,磨粉,得复配膨化粉备用;
(2)锅中加入芝麻油、花椒油加热后,再加入其余原料,炒香,然后再加入适量水,熬制10-15分钟,烤干,磨粉,即得。
本发明的有益效果:本发明配方合理,既具有浓油赤酱的鲜甜风味,又具有养生食疗的保健作用,其中添加了各种海鲜产品,鲜美可口,更添加各种野菜和中药,其中云龙菜(龙须菜),其中蛋白质、糖类等营养物质比一般蔬菜高,具备十八种氨基酸,蛋白质含量和豆类相似。它还具有一般蔬菜所没有的特殊营养微量元素和药用价值如锗、硒、锶、钼等。因为含有灵芝中特殊物质锗。长期使用云龙菜(龙须菜)对防癌抗瘤、降血脂、平衡血压、清洁肠道、美容养颜等有明显的防治和保健作用。
具体实施方式
下面结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
一种烧鸡用调味料,其由下列重量(kg)的原料制成:
蚌花1、香茅1、姜黄1、人心果2、云龙菜2、酸豆0.3、山药2、薏米0.4、白芷0.7、山奈0.5、玉米5、花椒0.3、大料0.3、姜0.1,芝麻油3,花椒油3,牡蛎粉5、咖喱粉1、蜂蜜1、复配豆瓣酱30;
所述的复配豆瓣酱由下述重量(kg)的原料制得:
豆瓣酱30、猪油5、牛油1、板栗10、干贝3、鱿鱼足2、柠檬汁1、红曲米1、黄连花1、当归叶0.4、洋葱1,味精粉2、鸡精2、鱼露0.1、蛋黄粉4。
所述的复配豆瓣酱的制备方法为:
(1)取黄连花、当归叶、洋葱、板栗、干贝、鱿鱼足清洗干净,于浓度为1.2%的盐水中浸泡1.2小时,取出洗净,微波炉烘干磨粉,备用;
(2)猪油、牛油加热后,加入其余原料炒熟,再加入适量水,熬制20分钟,冷却后,即得。
所述的烧鸡用调味料的制备方法,包括以下步骤:
(1)蚌花、香茅、姜黄、人心果、云龙菜、酸豆、山药、薏米、玉米混匀后,于红酒中浸泡2小时,取出,沥干,膨化,磨粉,得复配膨化粉备用;
(2)锅中加入芝麻油、花椒油加热后,再加入其余原料,炒香,然后再加入适量水,熬制15分钟,烤干,磨粉,即得。
Claims (3)
1.一种烧鸡用调味料,其特征在于,其由下列重量份的原料制成:
蚌花1-2、香茅1-2、姜黄1-2、人心果1-2、云龙菜1-2、酸豆0.1-0.3、山药1-2、薏米0.2-0.4、白芷0.5-0.7、山奈0.3-0.5、玉米3-5、花椒0.1-0.3、大料0.1-0.3、姜0.1-0.3,芝麻油3-5,花椒油3-5,牡蛎粉3-5、咖喱粉1-2、蜂蜜1-2、复配豆瓣酱20-30;
所述的复配豆瓣酱由下述重量份的原料制得:
豆瓣酱30-40、猪油3-5、牛油1-2、板栗5-10、干贝3-4、鱿鱼足1-2、柠檬汁1-2、红曲米1-2、黄连花1-2、当归叶0.3-0.4、洋葱1-2,味精粉1-2、鸡精1-2、鱼露0.1-0.2、蛋黄粉2-4。
2.一种烧鸡用调味料,其特征在于,
所述的复配豆瓣酱的制备方法为:
(1)取黄连花、当归叶、洋葱、板栗、干贝、鱿鱼足清洗干净,于浓度为1-2%的盐水中浸泡1-2小时,取出洗净,微波炉烘干磨粉,备用;
(2)猪油、牛油加热后,加入其余原料炒熟,再加入适量水,熬制10-20分钟,冷却后,即得。
3. 一种如权利要求1或2所述的烧鸡用调味料的制备方法,其特征在于包括以下步骤:
(1)蚌花、香茅、姜黄、人心果、云龙菜、酸豆、山药、薏米、玉米混匀后,于红酒中浸泡1-2小时,取出,沥干,膨化,磨粉,得复配膨化粉备用;
(2)锅中加入芝麻油、花椒油加热后,再加入其余原料,炒香,然后再加入适量水,熬制10-15分钟,烤干,磨粉,即得。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106307167A (zh) * | 2016-08-17 | 2017-01-11 | 李伟 | 一种花胶粉及其制备方法 |
CN107373584A (zh) * | 2017-06-05 | 2017-11-24 | 舟山市齐晟水产有限公司 | 一种马鲛鱼盐烧调料配方 |
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