CN104305098A - 一种尖椒咖啡味的即食粉丝调味料及其制备方法 - Google Patents
一种尖椒咖啡味的即食粉丝调味料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种尖椒咖啡味的即食粉丝调味料,由以下重量份的原料制成:食用盐30-40、尖椒40-60、整花椒30-50、香叶10-20、胡椒20-40、千里香15-20、牛油10-18、荔枝干4-6、咖啡豆4-5、蜂胶3-4、栗子粉5-6、荠菜6-8、鸡肉12-16、猪肉松7-8、干香菇8-9、茅栗叶3-4、西洋参3-5、陈皮4-5、姜黄2-3、蚕豆花2-4、营养添加粉6-8;本发明添加了尖椒、胡椒等各种调味品,使得粉丝吃起来麻辣鲜香、口感好,还采用的鸡肉、猪肉松具有健脾胃、活血脉、强筋骨的功能,同时本发明还采用西洋参等多种中草药,长期服用具有补气养阴、清热生津的功效。
Description
技术领域
本发明主要涉及调味品领域,尤其涉及一种尖椒咖啡味的即食粉丝调味料及其制备方法。
背景技术
牛肉汤、牛肉粉丝是安徽的一大特色食品,是在烫熟的粉丝中加入高汤、以及牛肉,但是只能现做现吃。现在,想把这种好吃的食品做成即食粉丝进行推广,即一包粉丝、一个牛肉包、一个调料包,只需开水烫食即可。调料包的作用显得至关重要,不同的调料包决定了该即食粉丝的不同风味。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种尖椒咖啡味的即食粉丝调味料及其制备方法。
本发明是通过以下技术方案实现的:
一种尖椒咖啡味的即食粉丝调味料,其特征在于由以下重量份的原料制成:
食用盐30-40、尖椒40-60、整花椒30-50、香叶10-20、胡椒20-40、千里香15-20、牛油10-18、荔枝干4-6、咖啡豆4-5、蜂胶3-4、栗子粉5-6、荠菜6-8、鸡肉12-16、猪肉松7-8、干香菇8-9、茅栗叶3-4、西洋参3-5、陈皮4-5、姜黄2-3、蚕豆花2-4、营养添加粉6-8;
所述的营养添加粉由以下重量份的原料制成:
鹅肉干7-8、羊脊骨汤8-12、冬枣酒5-6、薇菜嫩叶4-6、羽扇豆渣6-8、鲜奶浆菌7-9、泡椒水4-5、夏蜡梅2-4、龙船花2-3、茯神2-3、珍珠草3-4、黄皮核1-2;
制备方法为:(1)将夏蜡梅、龙船花、茯神、珍珠草、黄皮核混合,水提3-4次,每次水提量为混合物料的3-5倍,过滤,合并滤液;所得滤液与羽扇豆渣混合打浆,所得浆液与羊脊骨汤混合入锅,煮沸、冷却后,经喷雾干燥处理后,得营养药粉;
(2)将冬枣酒、泡椒水混合,得腌制液,将鹅肉干置于腌制液中浸泡腌渍2-3小时,出料,与薇菜嫩叶、鲜奶浆菌混合,捣碎成糊,所得糊状物置于烤箱中烘烤至熟干,出料,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,混合均匀,即得。
所述的一种尖椒咖啡味的即食粉丝调味料的制备方法,其特征在于包括以下步骤:
(1)将尖椒、整花椒、香叶、胡椒、千里香分别除杂、晒干后混合,将牛油置于锅中烧至融化后,加入上述混合物,中火翻炒15-20分钟,出料;将炒制好的混合物置于搅碎机中搅成粉末;
(2)将咖啡豆加2-3倍水,研磨制成咖啡浆液,在咖啡浆液中加入蜂胶、栗子粉搅拌均匀得糊状物,将鸡肉切成丁,与上述糊状物混合,再裹上一层猪肉松后置于烘箱中烘烤至熟干,研磨成粉;
(3)将茅栗叶、西洋参、陈皮、姜黄、蚕豆花混合,水提2-3次,每次水提量为混合物料的3-5倍,过滤,合并滤液;将荔枝干、干香菇置于滤液至浸泡30-60分钟,再加入荠菜混合打浆,所得浆液置于锅中熬煮至水干,烘干,研磨成粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,即得。
本发明的优点是:
本发明添加了尖椒、胡椒等各种调味品,使得粉丝吃起来麻辣鲜香、口感好,添加的咖啡豆、蜂胶等,使得其风味独特,还采用的鸡肉、猪肉松具有健脾胃、活血脉、强筋骨的功能,同时本发明还采用西洋参等多种中草药,长期服用具有补气养阴、清热生津的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种尖椒咖啡味的即食粉丝调味料,由以下重量份的原料制成:
食用盐40、尖椒60、整花椒50、香叶20、胡椒40、千里香20、牛油18、荔枝干6、咖啡豆5、蜂胶4、栗子粉6、荠菜8、鸡肉16、猪肉松8、干香菇9、茅栗叶4、西洋参5、陈皮5、姜黄3、蚕豆花4、营养添加粉8;
所述的营养添加粉由以下重量份的原料制成:
鹅肉干8、羊脊骨汤12、冬枣酒6、薇菜嫩叶6、羽扇豆渣8、鲜奶浆菌9、泡椒水5、夏蜡梅4、龙船花3、茯神3、珍珠草4、黄皮核2;
制备方法为:(1)将夏蜡梅、龙船花、茯神、珍珠草、黄皮核混合,水提4次,每次水提量为混合物料的5倍,过滤,合并滤液;所得滤液与羽扇豆渣混合打浆,所得浆液与羊脊骨汤混合入锅,煮沸、冷却后,经喷雾干燥处理后,得营养药粉;
(2)将冬枣酒、泡椒水混合,得腌制液,将鹅肉干置于腌制液中浸泡腌渍3小时,出料,与薇菜嫩叶、鲜奶浆菌混合,捣碎成糊,所得糊状物置于烤箱中烘烤至熟干,出料,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,混合均匀,即得。
所述的一种尖椒咖啡味的即食粉丝调味料的制备方法,其特征在于包括以下步骤:
(1)将尖椒、整花椒、香叶、胡椒、千里香分别除杂、晒干后混合,将牛油置于锅中烧至融化后,加入上述混合物,中火翻炒20分钟,出料;将炒制好的混合物置于搅碎机中搅成粉末;
(2)将咖啡豆加3倍水,研磨制成咖啡浆液,在咖啡浆液中加入蜂胶、栗子粉搅拌均匀得糊状物,将鸡肉切成丁,与上述糊状物混合,再裹上一层猪肉松后置于烘箱中烘烤至熟干,研磨成粉;
(3)将茅栗叶、西洋参、陈皮、姜黄、蚕豆花混合,水提3次,每次水提量为混合物料的5倍,过滤,合并滤液;将荔枝干、干香菇置于滤液至浸泡60分钟,再加入荠菜混合打浆,所得浆液置于锅中熬煮至水干,烘干,研磨成粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,即得。
Claims (2)
1.一种尖椒咖啡味的即食粉丝调味料,其特征在于由以下重量份的原料制成:
食用盐30-40、尖椒40-60、整花椒30-50、香叶10-20、胡椒20-40、千里香15-20、牛油10-18、荔枝干4-6、咖啡豆4-5、蜂胶3-4、栗子粉5-6、荠菜6-8、鸡肉12-16、猪肉松7-8、干香菇8-9、茅栗叶3-4、西洋参3-5、陈皮4-5、姜黄2-3、蚕豆花2-4、营养添加粉6-8;
所述的营养添加粉由以下重量份的原料制成:
鹅肉干7-8、羊脊骨汤8-12、冬枣酒5-6、薇菜嫩叶4-6、羽扇豆渣6-8、鲜奶浆菌7-9、泡椒水4-5、夏蜡梅2-4、龙船花2-3、茯神2-3、珍珠草3-4、黄皮核1-2;
制备方法为:(1)将夏蜡梅、龙船花、茯神、珍珠草、黄皮核混合,水提3-4次,每次水提量为混合物料的3-5倍,过滤,合并滤液;所得滤液与羽扇豆渣混合打浆,所得浆液与羊脊骨汤混合入锅,煮沸、冷却后,经喷雾干燥处理后,得营养药粉;
(2)将冬枣酒、泡椒水混合,得腌制液,将鹅肉干置于腌制液中浸泡腌渍2-3小时,出料,与薇菜嫩叶、鲜奶浆菌混合,捣碎成糊,所得糊状物置于烤箱中烘烤至熟干,出料,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,混合均匀,即得。
2.根据权利要求1所述的一种尖椒咖啡味的即食粉丝调味料的制备方法,其特征在于包括以下步骤:
(1)将尖椒、整花椒、香叶、胡椒、千里香分别除杂、晒干后混合,将牛油置于锅中烧至融化后,加入上述混合物,中火翻炒15-20分钟,出料;将炒制好的混合物置于搅碎机中搅成粉末;
(2)将咖啡豆加2-3倍水,研磨制成咖啡浆液,在咖啡浆液中加入蜂胶、栗子粉搅拌均匀得糊状物,将鸡肉切成丁,与上述糊状物混合,再裹上一层猪肉松后置于烘箱中烘烤至熟干,研磨成粉;
(3)将茅栗叶、西洋参、陈皮、姜黄、蚕豆花混合,水提2-3次,每次水提量为混合物料的3-5倍,过滤,合并滤液;将荔枝干、干香菇置于滤液至浸泡30-60分钟,再加入荠菜混合打浆,所得浆液置于锅中熬煮至水干,烘干,研磨成粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,即得。
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