CN105077134A - 一种炖羊肉用的调味料 - Google Patents
一种炖羊肉用的调味料 Download PDFInfo
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Classifications
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- 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
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Abstract
本发明属于调味料领域,具体涉及一种炖羊肉用的调味料。本发明的炖羊肉用的调味料,包括下述重量分数的原料:生姜5-30、桂皮1-8、八角2-10、大茴香1-20、小茴香1-20、迷迭香0.5-6、水解植物蛋白粉4-40、银杏叶1-10、山药5-50、大枣3-15、枸杞1-12、豆蔻2-20、草果1-15、砂仁2-24、魔芋胶5-50、香菇粉1-10、杏鲍菇粉1-10、洋葱5-40、酱油粉3-30、大蒜5-60、胡椒粉1-20、绞股蓝粉1-10、香菇粒2-30、玉米粒2-25、干红辣椒2-20、橄榄油3-36、白芷2-20、丁香2-15、白果1-12、花生叶1-15、排草0.5-7、花旗参0.1-5、玉竹2-8、北芪1-6、甘菘2-10。本发明的有益效果在于,采用上述的炖羊肉用的调味料,能有效去除羊肉膻味,而且保留其内在的鲜美和肉质鲜嫩。
Description
技术领域
本发明属于调味料领域,具体涉及一种炖羊肉用的调味料。
背景技术
羊肉是我国人民食用的主要肉类之一,羊肉比猪肉的肉质要细嫩,而且比猪肉和牛肉的脂肪、胆固醇含量都要少。相对猪肉而言,羊肉蛋白质含量较多,脂肪含量较少。维生素B1、B2、B6以及铁、锌、硒的含量颇为丰富。此外,羊肉肉质细嫩,容易消化吸收,多吃羊肉有助于提高身体免疫力。羊肉热量比牛肉要高,历来被当做秋冬御寒和进补的重要食品之一。寒冬常吃羊肉可益气补虚,促进血液循环,增强御寒能力。羊肉还可增加消化酶,保护胃壁,有助于消化。中医认为,羊肉具有补精血,益虚劳,温中健脾,补肾壮阳,养肝等功效。对虚劳嬴瘦、腰膝酸软、脾胃虚弱、食少反胃,头眩明目、肾阳不足、气血亏虚、阳痿、寒疝、产后虚冷、缺乳等病症有良效。羊肉一般人都可以食用,尤其适用于胃寒者、老年人、体虚的男人和产后妇女。
羊肉消脂调查研究指出:中国成人超重率为22.8%,肥胖率为7.1%,其中有不少是属于虚胖体质。虚胖男人进补的原则是:控制脂肪及总能量的摄入,饮食宜清淡,少吃盐和味精等调料,炒菜时少放油,多采用清蒸、清炖、凉拌等烹调方式。羊肉,因其含左旋肉碱,可促进脂肪代谢,有利于减肥,适合虚胖的男士食用。肾虚的男性多表现为腰酸、肢冷、腿软、性功能减退、耳鸣等症状。肾虚男人的进补原则是:多食用一些偏于温热性特别是能够温补肾阳的食物,适当摄入营养丰富、温肾填精、产热量高、易于消化的食物。
羊肉特别是山羊肉膻味较大,在炖煮时需要加入一定的调料以祛除膻味,更受食用者喜爱。
因此,需要针对上述羊肉的特点,发明一种能去除羊肉膻味,而且保留其内在的鲜美和肉质鲜嫩的调味料。
发明内容
为了解决上述的技术问题,本发明提供了一种炖羊肉用的调味料,该调味料能去除羊肉膻味,而且保留其内在的鲜美和肉质鲜嫩。
一种炖羊肉用的调味料,包括下述重量份数的原料:
生姜5-30桂皮1-8八角2-10
大茴香1-20小茴香1-20迷迭香0.5-6
水解植物蛋白粉4-40银杏叶1-10山药5-50
大枣3-15枸杞1-12豆蔻2-20
草果1-15砂仁2-24魔芋胶5-50
香菇粉1-10杏鲍菇粉1-10洋葱5-40
酱油粉3-30大蒜5-60胡椒粉1-20
绞股蓝粉1-10香菇粒2-30玉米粒2-25
干红辣椒2-20橄榄油3-36白芷2-20
丁香2-15白果1-12花生叶1-15
排草0.5-7花旗参0.1-5玉竹2-8
北芪1-6甘菘2-10。
优选的,上述的炖羊肉用的调味料包括下述重量份数的原料:
生姜5-28桂皮2-8八角2-9
大茴香1-18小茴香1-16迷迭香0.5-5
水解植物蛋白粉6-40银杏叶2-10山药5-45
大枣3-13枸杞1-11豆蔻2-18
草果1-12砂仁2-20魔芋胶5-40
香菇粉2-10杏鲍菇粉2-10洋葱6-40
酱油粉3-28大蒜5-55胡椒粉1-18
绞股蓝粉1.5-10香菇粒3-30玉米粒3-25
干红辣椒3-20橄榄油3-34白芷2-17
丁香2-12白果2-12花生叶2-15
排草0.5-6花旗参0.1-4.5玉竹2-6
北芪1-5甘菘2-8。
更优选的,上述的炖羊肉用的调味料包括下述重量份数的原料:
生姜20桂皮4八角3
大茴香3小茴香4迷迭香1.5
水解植物蛋白粉24银杏叶3山药8
大枣5枸杞4豆蔻5
草果3砂仁3魔芋胶25
香菇粉4杏鲍菇粉4洋葱30
酱油粉16大蒜30胡椒粉7
绞股蓝粉4香菇粒4玉米粒8
干红辣椒4橄榄油20白芷4
丁香3白果4花生叶3
排草1.5花旗参0.8玉竹3
北芪2甘菘4。
作为本发明的一种改进,上述的炖羊肉用的调味料还包括下述的重量份数的原料:
呈味核苷酸二钠2-20栀子5-20谷氨酸钠2-12。
优选的,炖羊肉用的调味料还包括下述重量份数的原料:
呈味核苷酸二钠12栀子10谷氨酸钠6。
本发明的有益效果在于,采用上述的炖羊肉用的调味料,能去除羊肉膻味,而且保留其内在的鲜美和肉质鲜嫩。
具体实施方式
下面结合具体实施例对本发明作更进一步的说明,以便本领域的技术人员更了解本发明,但并不因此限制本发明。
实施例1
炖羊肉用的调味料的重量配比如下:
生姜20桂皮4八角3
大茴香3小茴香4迷迭香1.5
水解植物蛋白粉24银杏叶3山药8
大枣5枸杞4豆蔻5
草果3砂仁3魔芋胶25
香菇粉4杏鲍菇粉4洋葱30
酱油粉16大蒜30胡椒粉7
绞股蓝粉4香菇粒4玉米粒8
干红辣椒4橄榄油20白芷4
丁香3白果4花生叶3
排草1.5花旗参0.8玉竹3
北芪2甘菘4。
实施例2
生姜5桂皮1八角2-10
大茴香1小茴香1迷迭香0.5
水解植物蛋白粉4银杏叶1山药5
大枣3枸杞1豆蔻2
草果1砂仁2魔芋胶5
香菇粉1杏鲍菇粉1洋葱5
酱油粉3大蒜5胡椒粉1
绞股蓝粉1香菇粒2玉米粒2
干红辣椒2橄榄油3白芷2
丁香2白果1花生叶1
排草0.5花旗参0.1玉竹2
北芪1甘菘2。
实施例3
生姜30桂皮8八角10
大茴香20小茴香20迷迭香6
水解植物蛋白粉40银杏叶10山药50
大枣15枸杞12豆蔻20
草果15砂仁24魔芋胶50
香菇粉10杏鲍菇粉10洋葱40
酱油粉30大蒜60胡椒粉20
绞股蓝粉10香菇粒30玉米粒2-25
干红辣椒20橄榄油36白芷2-20
丁香15白果12花生叶1-15
排草7花旗参5玉竹2-8
北芪6甘菘10。
实施例4
生姜5桂皮2八角2
大茴香1小茴香1迷迭香0.5
水解植物蛋白粉6银杏叶2山药5
大枣3枸杞1豆蔻2
草果1砂仁2魔芋胶5
香菇粉2杏鲍菇粉2洋葱6
酱油粉3大蒜5胡椒粉1
绞股蓝粉1.5香菇粒3玉米粒3
干红辣椒3橄榄油3白芷2
丁香2白果2花生叶2
排草0.5花旗参0.1玉竹2
北芪1甘菘2。
实施例5
生姜28桂皮8八角9
大茴香18小茴香16迷迭香5
水解植物蛋白粉40银杏叶10山药45
大枣13枸杞11豆蔻18
草果12砂仁20魔芋胶40
香菇粉10杏鲍菇粉10洋葱40
酱油粉28大蒜55胡椒粉18
绞股蓝粉10香菇粒30玉米粒25
干红辣椒20橄榄油34白芷17
丁香12白果12花生叶15
排草6花旗参4.5玉竹6
北芪5甘菘8。
实施例6
在炖煮羊肉时,先将羊肉清洗干净,切成四五厘米见方的小块,放入盛有温水的砂锅中,再加入下述的重量份数的调味料:
生姜20桂皮4八角3
大茴香3小茴香4迷迭香1.5
水解植物蛋白粉24银杏叶3山药8
大枣5枸杞4豆蔻5
草果3砂仁3魔芋胶25
香菇粉4杏鲍菇粉4洋葱30
酱油粉16大蒜30胡椒粉7
绞股蓝粉4香菇粒4玉米粒8
干红辣椒4橄榄油20白芷4
丁香3白果4花生叶3
排草1.5花旗参0.8玉竹3
北芪2甘菘4呈味核苷酸二钠12
栀子10谷氨酸钠6。
将上述的调味料置于纱布中包好,用绳系上,置于砂锅中煮30分钟,羊肉没有膻味,且香气浓郁,肉质鲜嫩,色佳味美。
Claims (5)
1.一种炖羊肉用的调味料,包括下述重量份数的原料:
生姜5-30桂皮1-8八角2-10
大茴香1-20小茴香1-20迷迭香0.5-6
水解植物蛋白粉4-40银杏叶1-10山药5-50
大枣3-15枸杞1-12豆蔻2-20
草果1-15砂仁2-24魔芋胶5-50
香菇粉1-10杏鲍菇粉1-10洋葱5-40
酱油粉3-30大蒜5-60胡椒粉1-20
绞股蓝粉1-10香菇粒2-30玉米粒2-25
干红辣椒2-20橄榄油3-36白芷2-20
丁香2-15白果1-12花生叶1-15
排草0.5-7花旗参0.1-5玉竹2-8
北芪1-6甘菘2-10。
2.如权利要求1所述的一种炖羊肉用的调味料,其特征在于,所述的炖羊肉用的调味料包括下述重量份数的原料:
生姜5-28桂皮2-8八角2-9
大茴香1-18小茴香1-16迷迭香0.5-5
水解植物蛋白粉6-40银杏叶2-10山药5-45
大枣3-13枸杞1-11豆蔻2-18
草果1-12砂仁2-20魔芋胶5-40
香菇粉2-10杏鲍菇粉2-10洋葱6-40
酱油粉3-28大蒜5-55胡椒粉1-18
绞股蓝粉1.5-10香菇粒3-30玉米粒3-25
干红辣椒3-20橄榄油3-34白芷2-17
丁香2-12白果2-12花生叶2-15
排草0.5-6花旗参0.1-4.5玉竹2-6
北芪1-5甘菘2-8。
3.如权利要求1所述的一种炖羊肉用的调味料,其特征在于,所述的炖羊肉用的调味料包括下述重量份数的原料:
生姜20桂皮4八角3
大茴香3小茴香4迷迭香1.5
水解植物蛋白粉24银杏叶3山药8
大枣5枸杞4豆蔻5
草果3砂仁3魔芋胶25
香菇粉4杏鲍菇粉4洋葱30
酱油粉16大蒜30胡椒粉7
绞股蓝粉4香菇粒4玉米粒8
干红辣椒4橄榄油20白芷4
丁香3白果4花生叶3
排草1.5花旗参0.8玉竹3
北芪2甘菘4。
4.如权利要求1所述的一种炖羊肉用的调味料,其特征在于,所述的炖羊肉用的调味料还包括下述的重量份数的原料:
呈味核苷酸二钠2-20栀子5-20谷氨酸钠2-12。
5.如权利要求4所述的一种炖羊肉用的调味料,其特征在于,所述的炖羊肉用的调味料还包括下述重量份数的原料:
呈味核苷酸二钠12栀子10谷氨酸钠6。
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CN108606295A (zh) * | 2018-03-01 | 2018-10-02 | 安徽省争华羊业集团有限公司 | 一种羊肉烧烤用的料包 |
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