CN105361104A - 麻辣牛肉调味料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种麻辣牛肉调味料,它主要是由纯牛肉粉、丁香、茴香、肉桂、陈皮、胡椒、辣椒、花椒、生姜、食用精盐、味精、膨化大米粉、白沙糖、蒜粉、乌苷酸钠、肌苷酸二钠、酵母、草果、白芷、水解植物蛋白按一定重量配比制备而成。本发明选料精良,配方独特,味道鲜美,用于食品烹制的调味佐料,方便、快捷,效果好。
Description
技术领域
本发明涉及一种烹饪食品调味料,具体的说是一种含有麻辣牛肉味的调味料及其制备方法。
背景技术
中国是一个有着悠久烹饪历史的国家,调味佐料的使用在食品的烹制过程中有着不可或缺的作用,但目前的市场上,人们选择调味佐料往往是从超市或店铺中零碎挑选,不仅费时,还很难购买齐全,而且在食品烹制的过程中,各种调味料的加工与使用也较为费力,不太方便。
发明内容
本发明的目的是提供一种材料齐全,食用方便的麻辣牛肉味调味料,使得用户在食品烹制过程中更加方便。
本发明的另一个目的就是提供了该调味料的制备方法。
本发明调味料是选择纯牛肉粉、丁香、茴香、肉桂、陈皮、胡椒、辣椒、花椒、生姜、食用精盐、味精、膨化大米粉、白沙糖、蒜粉、乌苷酸钠、肌苷酸二钠、酵母、草果、白芷、水解植物蛋白进行组合加工的,将这些原料组合在一块,使之相互产生协同作用,从而达到麻、辣、鲜、香的效果。其中纯牛肉粉是用新鲜优质牛肉、牛脂,采用高温高压烹饪工艺结合水相萃取汤中抽出技术、淬取滋味、喷雾干燥生产的天然调味料。丁香,温中,暖肾,降逆。茴香,其温肾散寒,和胃理气。肉桂可补元阳,暖脾胃,除积冷,通血脉。陈皮可理气健脾,燥湿化痰。胡椒温中,下气,可消痰,解毒。辣椒散寒,开胃,消食。花椒温中散寒,除湿,止痛,杀虫,解鱼腥毒。生姜可散寒,止呕,开痰。食用精盐是人体正常生理活动不可缺少的物质,且具有杀菌消毒护齿美容的功能。味精的作用可增加食品的鲜味。膨化大米粉,大米膨化后粉碎成60-80目的米粉,具有大米膨化后的香味,营养丰富,养胃健体。白沙糖性味甘平,润肺生津,有治肺咳嗽,口干燥渴的功能。蒜粉可散寒,止痛,杀虫。乌苷酸钠又名乌苷磷酸二钠,分子式C10H12O8N5PNa2,为白色或无色晶体粉末,含4~7分子结晶水,无气味,溶于水不溶于乙醇、乙醚、丙酮,作调味品比肌苷酸钠鲜数倍,有香蘑菇鲜味。乌苷酸钠和适量味精在一起会发生“协同作用”,可比普通味精鲜100多倍,在普通味精中掺上少量的乌苷酸钠就成为“特鲜味精”。肌苷酸二钠(IMP),分子式C10H11N4Pna2.7.5H2O,肌苷酸二钠(IMP)是核苷酸类食品增鲜剂,有海鲜滋味。具有增强食物滋味的特征,使用添加了肌苷酸二钠(IMP)的调味料(酱油、酱料、汤料、符合调味料等)来烹调食品,可以提高食物原来的风味和增加香味;具有显著的协调功能,与谷氨酸(味精)混合使用,其呈味作用比单用味精提高8倍,有“强力味精”之称。酵母菌同其它活的有机体一样需要相似的营养物质,象细菌一样它有一套胞内和胞外酶系统,用以将大分子物质分解成细胞新陈代谢易利用的小分子物质。草果能燥湿除寒,祛痰截疟,消食化积。白芷有祛风,燥湿,消肿,止痛的功能。水解植物蛋白[英文名]ProteinumHydrolysatum,[别名]Amigen、Aminonat、Lactamin、Protolysate。为机体合成代谢提供必需的氨基酸,以维持体内氮的平衡。用于营养不良、因蛋白质消化吸收不良或过度消耗所致蛋白质缺乏、严重胃肠炎及烫伤或外科手术后的蛋白质补充等。
本发明的组分用量也是发明人经过大量的试验得出的,各组分的原料用量在下述重量范围内都能达到较好的调味效果。
纯牛肉粉 | 2-5克 | 丁 香 | 1-3克 |
茴 香 | 1-2克 | 肉 桂 | 1-3克 |
陈 皮 | 1-2.5克 | 胡 椒 | 2-3克 |
辣 椒 | 5-8克 | 花 椒 | 2-4克 |
生 姜 | 1-3克 | 食用精盐 | 20-30克 |
味 精 | 5-8克 | 膨化大米粉 | 8-16克 |
白沙糖 | 5-15克 | 蒜 粉 | 1-2克 |
乌苷酸纳 | 0.1-0.2克 | 肌苷酸二钠 | 0.15-0.2克 |
酵 母 | 1-3克 | 草 果 | 1-3克 |
白 芷 | 1-2.5克 | 水解植物蛋白 | 2-3克 |
所述用量的优选重量为:纯牛肉粉4克、丁香2克、茴香2克、肉桂2克、陈皮1.5克、胡椒2.5克、辣椒6克、花椒3克、生姜2克、食用精盐25克、味精6克、膨化大米粉10克、白沙糖12克、蒜粉1.5克、乌苷酸钠0.15、肌苷酸二钠0.2克、酵母2克、草果2克、白芷1.5克、水解植物蛋白2.5克。
本发明选料精良,配方独特,不仅味道鲜美,使用也非常方便。
具体实施方式
本发明的制备方法如下,它包括下列步骤:
1、炒盐:将食用精盐放入炒盐锅内,用中火翻炒1-1.5小时。
2、膨化大米粉:将洁净大米放入膨化机膨化后再进入粉碎机粉碎成米粉。
3、将丁香、茴香、肉桂、陈皮、胡椒、辣椒、花椒、生姜、草果、白芷粉碎成细粉。
4、按量取足炒后的食用精盐及纯牛肉粉、丁香、茴香、肉桂、陈皮、胡椒、辣椒、花椒、生姜、味精、膨化大米粉、白沙糖、蒜粉、乌苷酸钠、肌苷酸二钠、酵母、草果、白芷、水解植物蛋白放入搅拌罐,混合搅拌均匀。
5、将搅拌混合均匀的麻辣牛肉调味料分装,称量,检测,封袋。
Claims (3)
1.一种麻辣牛肉调味料,其特征在于:它是由下述重量范围内的原料制成:
。
2.如权利要求1所述的麻辣牛肉调味料,其中各原料的用量为:纯牛肉粉4克、丁香2克、茴香2克、肉桂2克、陈皮1.5克、胡椒2.5克、辣椒6克、花椒3克、生姜2克、食用精盐25克、味精6克、膨化大米粉10克、白沙糖12克、蒜粉1.5克、乌苷酸钠0.15、肌苷酸二钠0.2克、酵母2克、草果2克、白芷1.5克、水解植物蛋白2.5克。
3.如权利要求1或2所述调味料的制备方法,它包括下列步骤:
(1)炒盐:将食用精盐放入炒盐锅内,用中火翻炒1-1.5小时;
(2)膨化大米粉:将洁净大米放入膨化机膨化后再进入粉碎机粉碎成米粉;
(3)将丁香、茴香、肉桂、陈皮、胡椒、辣椒、花椒、生姜、草果、白芷粉碎成细粉;
(4)按量取足炒后的食用精盐及纯牛肉粉、丁香、茴香、肉桂、陈皮、胡椒、辣椒、花椒、生姜、味精、膨化大米粉、白沙糖、蒜粉、乌苷酸钠、肌苷酸二钠、酵母、草果、白芷、水解植物蛋白放入搅拌罐,混合搅拌均匀;
(5)将搅拌混合均匀的麻辣牛肉调味料分装,称量,检测,封袋。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105852079A (zh) * | 2016-04-29 | 2016-08-17 | 河南省鑫龙农副产品有限公司 | 一种风味金针菇的制备方法 |
CN105918953A (zh) * | 2016-04-29 | 2016-09-07 | 河南省鑫龙农副产品有限公司 | 一种风味萝卜丝的制备方法 |
CN105942311A (zh) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | 一种风味海带丝的制备方法 |
CN106107882A (zh) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | 一种鲤鱼调味卤汁及其制作方法 |
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2015
- 2015-12-10 CN CN201510905451.4A patent/CN105361104A/zh active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105852079A (zh) * | 2016-04-29 | 2016-08-17 | 河南省鑫龙农副产品有限公司 | 一种风味金针菇的制备方法 |
CN105918953A (zh) * | 2016-04-29 | 2016-09-07 | 河南省鑫龙农副产品有限公司 | 一种风味萝卜丝的制备方法 |
CN105942311A (zh) * | 2016-04-29 | 2016-09-21 | 河南省鑫龙农副产品有限公司 | 一种风味海带丝的制备方法 |
CN106107882A (zh) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | 一种鲤鱼调味卤汁及其制作方法 |
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