CN105495514A - 五香猪肉调味料及其制备方法 - Google Patents
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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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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种五香猪肉调味料,它主要是由纯猪肉粉、猪肉香精、鸡肉精膏、干贝、丁香、香葱粉、肉桂、茴香、膨化大米粉、白沙糖、乌苷酸钠、肌苷酸二钠、酵母、水解植物蛋白、食用精盐、味精、生姜、蒜粉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五香猪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,食用方便的五香猪肉味调味料,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猪肉粉、猪肉香精、鸡肉精膏、干贝、丁香、香葱粉、肉桂、茴香、膨化大米粉、白沙糖、乌苷酸钠、肌苷酸二钠、酵母、水解植物蛋白、食用精盐、味精、生姜、蒜粉进行组合加工的,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。其中纯猪肉粉是用新鲜优质猪肉干燥生产的调味料,具有鲜、香的味道特点,可用于多种食物的烹制。猪肉香精,系采用酶鲜肉膏、酵母精、天然香料、合成香料、精制色拉油调配而成,具有猪肉特有的天然滋味及香气。鸡肉精膏是以鸡、牛、猪等禽畜的肉、骨、脂肪为原料,经预处理、酶解、美拉德反应、熬制及调香等工艺制得的肉膏。经调配精制后的调味肉膏天然肉味纯正、肉香气突出、肉感强、风味特别。干贝,即扇贝的干制品,其味道、色泽、形态与海参、鲍鱼不相上下。古人曰:“食后三日,犹觉鸡虾乏味。”可见干贝之鲜美非同一般。干贝富含蛋白质、碳水化合物、核黄素和钙、磷、铁等多种营养成分,蛋白质含量高达61.8%,为鸡肉、牛肉、鲜对虾的3倍。矿物质的含量远在鱼翅、燕窝之上。干贝含丰富的谷氨酸钠,味道极鲜。与新鲜扇贝相比,腥味大减。干贝具有滋阴补肾、和胃调中功能。丁香,温中,暖肾,降逆。香葱,通阳,解毒。洋葱含有硫化物、类黄酮、苯丙素酚类、甾体皂甙类、含氯化合物和前列腺素类等多种化学成分,具有消炎抑菌、防癌抗癌、利尿止泻及降血糖、降血脂、降胆固醇、降血压、抗血小板疑聚、预防心脑血管病、抗氧化、美容等药理作用。肉桂可补元阳,暖脾胃,除积冷,通血脉。茴香,其温肾散寒,和胃理气。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。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。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。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。生姜可散寒,止呕,开痰。蒜粉可散寒,止痛,杀虫。
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。
纯猪肉粉 | 2-5克 | 猪肉香精 | 1-3克 |
鸡肉精膏 | 1-4克 | 干 贝 | 0.5-1.5克 |
丁 香 | 1-3克 | 香葱粉 | 1.5-2.5克 |
肉 桂 | 2-4克 | 茴 香 | 1-3克 |
膨化大米粉 | 8-16克 | 白沙糖 | 10-20克 |
乌苷酸纳 | 0.1-0.2克 | 肌苷酸二钠 | 0.15-0.25克 |
酵 母 | 1-3克 | 水解植物蛋白 | 1-3克 |
食用精盐 | 15-25克 | 味 精 | 3-8克 |
生 姜 | 1-3克 | 蒜 粉 | 1-3克 |
所述用量的优选重量为:纯猪肉粉4克、猪肉香精2克、鸡肉精膏2克、干贝1克、丁香2克、香葱粉2克、肉桂3克、茴香2克、膨化大米粉9克、白沙糖16克、乌苷酸钠0.15克、肌苷酸二钠0.2克、酵母2克、水解植物蛋白2克、食用精盐22克、味精4克、生姜1.5克、蒜粉1.5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、将干贝、丁香、肉桂、茴香、生姜粉碎成细粉。
4、按量取足炒后的食用精盐及纯猪肉粉、猪肉香精、鸡肉精膏、干贝、丁香、香葱粉、肉桂、茴香、膨化大米粉、白沙糖、乌苷酸钠、肌苷酸二钠、酵母、水解植物蛋白、味精、生姜、蒜粉放入搅拌罐,混合搅拌均匀。
5、将搅拌混合均匀的五香猪肉调味料分装,称量,检测,封袋。
Claims (3)
1.一种五香猪肉调味料,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所述的五香猪肉调味料,其中各原料的用量为:纯猪肉粉4克、猪肉香精2克、鸡肉精膏2克、干贝1克、丁香2克、香葱粉2克、肉桂3克、茴香2克、生姜1.5克、蒜粉1.5克、乌苷酸钠0.15克、肌苷酸二钠0.2克、酵母2克、水解植物蛋白2克、食用精盐22克、味精4克、膨化大米粉9克、白沙糖16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)将干贝、丁香、肉桂、茴香、生姜粉碎成细粉;
(4)按量取足炒后的食用精盐及纯猪肉粉、猪肉香精、鸡肉精膏、干贝、丁香、香葱粉、肉桂、茴香、膨化大米粉、白沙糖、乌苷酸钠、肌苷酸二钠、酵母、水解植物蛋白、味精、生姜、蒜粉放入搅拌罐,混合搅拌均匀;
(5)将搅拌混合均匀的五香猪肉调味料分装,称量,检测,封袋。
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CN106858514A (zh) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | 一种营养型调味料及其制备方法 |
CN109717446A (zh) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | 一种猪蹄制作用调味料及其调制方法 |
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CN103719798A (zh) * | 2013-12-19 | 2014-04-16 | 天津市兰氏调味品有限公司 | 一种猪肉粉状调味料 |
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CN109717446A (zh) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | 一种猪蹄制作用调味料及其调制方法 |
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