CN106722756A - 一种新奥尔良腌料 - Google Patents
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Abstract
本发明公开了一种新奥尔良腌料,由以下重量份原料制成:玉米淀粉8‑12份、精制盐18‑22份、白砂糖33‑36份、味精8‑10份、大豆油0.5‑1.5份、大蒜油0.5‑1.5份、辣椒红0.05‑0.15份、洋葱粉3‑5份、大蒜粉1‑3份、黑胡椒粉0.05‑0.15份、辣椒粉10‑12份、鸡肉粉0.3‑0.6份、胭脂树橙0.05‑0.15份、焦磷酸钠6.0‑6.5份、茶籽油2‑6份、桑葚粉8‑10份、柚子粉3.5‑6.5份、羊肚菌粉15‑20份、蜂蜜3‑5份、茉莉花冻干粉0.5‑4份;本发明的新奥尔良腌料,口感丰富,风味独特,营养价值高,具有益肠胃、消化助食、预防癌症等养生作用,同时具有天然香味。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种新奥尔良腌料。
背景技术
新奥尔良腌料是随着“洋快餐”“肯德基”风靡而兴起的配方热潮,而奥尔良烤翅也成为肯德基的招牌菜,当然,其本地供应商的策略使得奥尔良配方到处盛行,目前市场上研发出了同等味道的奥尔良配方,在大街小巷的烤鸡店得到广泛应用,市场上也出现了以此配方作为培训技术的加盟餐饮机构。但是,目前的奥尔良腌料味蕾比较简单,口感单一,营养成分低,不具有养生的效果,不能过多食用。
发明内容
本发明的目的是克服现有技术的不足,提供一种新奥尔良腌料,丰富口感,将甜味与辣味很好的融合在一起,相互衬托,使得口味饱满,回味十足,而且风味独特,营养价值高,具有益肠胃、消化助食、提神、预防癌症等养生作用,同时具有天然香味和清淡的果香味。
为了实现上述目的,本发明采用如下技术方案:
一种新奥尔良腌料,由以下重量份的原料制成:玉米淀粉8-12份、精制盐18-22份、白砂糖33-36份、味精8-10份、大豆油0.5-1.5份、大蒜油0.5-1.5份、辣椒红0.05-0.15份、洋葱粉3-5份、大蒜粉1-3份、黑胡椒粉0.05-0.15份、辣椒粉10-12份、鸡肉粉0.3-0.6份、胭脂树橙0.05-0.15份、焦磷酸钠6.0-6.5份、茶籽油2-6份、桑葚粉8-10份、柚子粉3.5-6.5份、羊肚菌粉15-20份、蜂蜜3-5份、茉莉花冻干粉0.5-4份;
所述的茉莉花冻干粉由以下方法制备:将茉莉花洗净后浸泡10 15min,然后加入到冷冻干燥机里进行冷冻干燥,先开启冷冻机进行制冷,冷冻到物料温度为-15℃以下,并维持5-6小时干燥,然后开启真空,并加热到95 100℃,继续干燥1 2小时,然后粉碎得茉莉花冻干粉。采用茉莉花冻干粉的形式,可以最大保留茉莉花的香味和营养价值。
优选地,所述的新奥尔良腌料,由以下重量份的原料制成:玉米淀粉10份、精制盐20份、白砂糖35份、味精9份、大豆油1份、大蒜油1份、辣椒红0.1份、洋葱粉4份、大蒜粉2份、黑胡椒粉0.1份、辣椒粉11份、鸡肉粉0.5份、胭脂树橙0.1份、焦磷酸钠6.2份、茶籽油3份、桑葚粉9份、柚子粉4.5份、羊肚菌粉17份、蜂蜜4份、茉莉花冻干粉3份。
优选地,所述的桑葚粉由以下方法制备:将桑葚洗净,加入其重量5-10倍的水,煎煮20-30分钟,然后打成浆汁,将浆汁喷雾干燥,得到桑葚粉。
优选地,所述的羊肚菌粉由以下方法制备:将羊肚菌洗净,用30-50℃温水浸泡10-15分钟,泡软后,把根蒂部分去掉,再用清水冲洗,然后放入鼓风干燥箱中干燥3-5小时,干燥温度50-60℃,烘干后超微粉碎,过200目筛,得羊肚菌粉。
所述的新奥尔良腌料的制备方法,按照现有技术将各原料搅拌混合均匀,杀菌,分袋封装即可。
茶籽油,含有丰富的维生素A、E和大量的不饱和脂肪酸,不仅保留肉类原有的新鲜,而且具有去腥作用,茶籽油高温加热后不会改变营养成分。
桑葚,味甜汁多,是人们常食的水果之一,桑葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份,营养是苹果的5-6倍,是葡萄的4倍,具有健脾胃助消化、降血脂、提高人体免疫力、延缓衰老、美容养颜的功效,桑椹中含有的大量水分、碳水化合物、多种维生素、胡萝卜素及人体必需的微量元素等,能有效地扩充人体的血容量,且补而不腻,适宜于高血压、妇女病患者食疗。桑椹中所含的芸香苷、花色素、葡萄糖、果糖、苹果酸、钙质、无机盐、胡萝卜素、多种维生素及烟酸等成分,都有预防肿瘤细胞扩散,避免癌症发生的功效。
羊肚菌,具有益肠胃、消化助食、化痰理气、补肾、壮阳、补脑、提神之功能,对脾胃虚弱、消化不良、痰多气短、头晕失眠有良好的治疗作用。羊肚菌有机锗含量较高,具有强健身体、预防感冒、增强人体免疫力的功效。羊肚菌的营养相当丰富,据测定,羊肚菌含粗蛋白20%、粗脂肪26%、碳水化合物38.1%,还含有多种氨基酸,特别是谷氨酸含量高达1.76%。。羊肚菌含抑制肿瘤的多糖,抗菌、抗病毒的活性成分,具有增强机体免疫力、抗疲劳、抗病毒、抑制肿瘤等诸多作用;日本科学家发现羊肚菌提取液中含有酪氨酸酶抑制剂,可以有效地抑制脂褐质的形成。羊肚菌所含丰富的硒是人体红细胞谷胱甘肽过氧化酶的组成成分,可运输大量氧分子来抑制恶性肿瘤,使癌细胞失活;另方面能加强维生素E的抗氧化作用。硒的抗氧化作用能改变致癌物的代方向,并通过结合而解毒,从而减少或消除致癌的危险。
与已有技术相比,本发明的有益效果如下:
本发明的新奥尔良腌料,丰富口感,将甜味与辣味很好的融合在一起,相互衬托,使得口味饱满,回味十足,而且风味独特,营养价值高,具有益肠胃、消化助食、提神、预防癌症等养生作用,同时具有天然香味和清淡的果香味;添加茶籽油,不仅保留肉类原有的新鲜,而且具有去腥作用;加入柚子粉,使得腌料具有柚子的香气,并且柚子粉能够解油腻,增加肉的香气;添加桑葚粉和羊肚菌粉,大大提高腌料的营养价值,赋予腌料养生的功效;添加茉莉花冻干粉,使得腌料具有天然香味和清淡的果香味。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种新奥尔良腌料,由以下重量份的原料制成:玉米淀粉8份、精制盐18份、白砂糖36份、味精8份、大豆油0.5份、大蒜油.5份、辣椒红0.05份、洋葱粉3份、大蒜粉3份、黑胡椒粉0.05份、辣椒粉10份、鸡肉粉0.3份、胭脂树橙0.05份、焦磷酸钠6.0份、茶籽油2份、桑葚粉8份、柚子粉6.5份、羊肚菌粉15份、蜂蜜3份、茉莉花冻干粉0.5份;
所述的茉莉花冻干粉由以下方法制备:将茉莉花洗净后浸泡10min,然后加入到冷冻干燥机里进行冷冻干燥,先开启冷冻机进行制冷,冷冻到物料温度为-15℃以下,并维持5小时干燥,然后开启真空,并加热到95℃,继续干燥2小时,然后粉碎得茉莉花冻干粉。
所述的桑葚粉由以下方法制备:将桑葚洗净,加入其重量5倍的水,煎煮30分钟,然后打成浆汁,将浆汁喷雾干燥,得到桑葚粉。
所述的羊肚菌粉由以下方法制备:将羊肚菌洗净,用30℃温水浸泡15分钟,泡软后,把根蒂部分去掉,再用清水冲洗,然后放入鼓风干燥箱中干燥3小时,干燥温度50℃,烘干后超微粉碎,过200目筛,得羊肚菌粉。
实施例2:
一种新奥尔良腌料,由以下重量份的原料制成:玉米淀粉10份、精制盐20份、白砂糖35份、味精9份、大豆油1份、大蒜油1份、辣椒红0.1份、洋葱粉4份、大蒜粉2份、黑胡椒粉0.1份、辣椒粉11份、鸡肉粉0.5份、胭脂树橙0.1份、焦磷酸钠6.2份、茶籽油3份、桑葚粉9份、柚子粉4.5份、羊肚菌粉17份、蜂蜜4份、茉莉花冻干粉3份。
所述的茉莉花冻干粉由以下方法制备:将茉莉花洗净后浸泡12min,然后加入到冷冻干燥机里进行冷冻干燥,先开启冷冻机进行制冷,冷冻到物料温度为-15℃以下,并维持6小时干燥,然后开启真空,并加热到100℃,继续干燥2小时,然后粉碎得茉莉花冻干粉。
所述的桑葚粉由以下方法制备:将桑葚洗净,加入其重量7倍的水,煎煮25分钟,然后打成浆汁,将浆汁喷雾干燥,得到桑葚粉。
所述的羊肚菌粉由以下方法制备:将羊肚菌洗净,用40℃温水浸泡12分钟,泡软后,把根蒂部分去掉,再用清水冲洗,然后放入鼓风干燥箱中干燥4小时,干燥温度55℃,烘干后超微粉碎,过200目筛,得羊肚菌粉。
实施例3:
一种新奥尔良腌料,由以下重量份的原料制成:玉米淀粉12份、精制盐22份、白砂糖33份、味精10份、大豆油1.5份、大蒜油0.5份、辣椒红0.15份、洋葱粉5份、大蒜粉3份、黑胡椒粉0.15份、辣椒粉12份、鸡肉粉0.6份、胭脂树橙0.05份、焦磷酸钠6.5份、茶籽油6份、桑葚粉10份、柚子粉3.5份、羊肚菌粉20份、蜂蜜5份、茉莉花冻干粉4份;
所述的茉莉花冻干粉由以下方法制备:将茉莉花洗净后浸泡15min,然后加入到冷冻干燥机里进行冷冻干燥,先开启冷冻机进行制冷,冷冻到物料温度为-15℃以下,并维持6小时干燥,然后开启真空,并加热到100℃,继续干燥1小时,然后粉碎得茉莉花冻干粉。采用茉莉花冻干粉的形式,可以最大保留茉莉花的香味和营养价值。
所述的桑葚粉由以下方法制备:将桑葚洗净,加入其重量10倍的水,煎煮20分钟,然后打成浆汁,将浆汁喷雾干燥,得到桑葚粉。
所述的羊肚菌粉由以下方法制备:将羊肚菌洗净,用50℃温水浸泡10分钟,泡软后,把根蒂部分去掉,再用清水冲洗,然后放入鼓风干燥箱中干燥5小时,干燥温度60℃,烘干后超微粉碎,过200目筛,得羊肚菌粉。
Claims (4)
1.一种新奥尔良腌料,其特征在于:由以下重量份的原料制成:玉米淀粉8-12份、精制盐18-22份、白砂糖33-36份、味精8-10份、大豆油0.5-1.5份、大蒜油0.5-1.5份、辣椒红0.05-0.15份、洋葱粉3-5份、大蒜粉1-3份、黑胡椒粉0.05-0.15份、辣椒粉10-12份、鸡肉粉0.3-0.6份、胭脂树橙0.05-0.15份、焦磷酸钠6.0-6.5份、茶籽油2-6份、桑葚粉8-10份、柚子粉3.5-6.5份、羊肚菌粉15-20份、蜂蜜3-5份、茉莉花冻干粉0.5-4份;
所述的茉莉花冻干粉由以下方法制备:将茉莉花洗净后浸泡10 15min,然后加入到冷冻干燥机里进行冷冻干燥,先开启冷冻机进行制冷,冷冻到物料温度为-15℃以下,并维持5-6小时干燥,然后开启真空,并加热到95 100℃,继续干燥1 2小时,然后粉碎得茉莉花冻干粉。
2.根据权利要求1所述的新奥尔良腌料,其特征在于:由以下重量份的原料制成:玉米淀粉10份、精制盐20份、白砂糖35份、味精9份、大豆油1份、大蒜油1份、辣椒红0.1份、洋葱粉4份、大蒜粉2份、黑胡椒粉0.1份、辣椒粉11份、鸡肉粉0.5份、胭脂树橙0.1份、焦磷酸钠6.2份、茶籽油3份、桑葚粉9份、柚子粉4.5份、羊肚菌粉17份、蜂蜜4份、茉莉花冻干粉3份。
3.根据权利要求1或2所述的新奥尔良腌料,其特征在于:所述的桑葚粉由以下方法制备:将桑葚洗净,加入其重量5-10倍的水,煎煮20-30分钟,然后打成浆汁,将浆汁喷雾干燥,得到桑葚粉。
4.根据权利要求1或2所述的新奥尔良腌料,其特征在于:所述的羊肚菌粉由以下方法制备:将羊肚菌洗净,用30-50℃温水浸泡10-15分钟,泡软后,把根蒂部分去掉,再用清水冲洗,然后放入鼓风干燥箱中干燥3-5小时,干燥温度50-60℃,烘干后超微粉碎,过200目筛,得羊肚菌粉。
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