CN107307376A - 一种调料及其制作方法 - Google Patents
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Abstract
本发明提供一种调料,属于食品领域,其由以下重量份组成:生姜3‑5份,食盐1‑2份,肉桂4‑5份,肉豆蔻1‑2份,草果3‑5份,八角茴香3‑5份,洋葱3‑5份,莳萝4‑5份,丁香4‑5份,迷迭香3‑5份,辣椒4‑5份,豆鼓5‑7份,大蒜5‑7份,油5‑6份,芝麻4‑5份。通过对这些原料的不同配置,达到调料既美味有健康的效果。该调料能健脾开胃,燥湿驱寒、除痰的功效,并且,该调料香甜适中,适合大部分人群的口味,制作过程简单,材料易得。所制成的调味,可以装罐置于冰箱中保存一周时间。
Description
技术领域
本发明涉及食品领域,特别是涉及一种调料及其制作方法。
背景技术
调料在人们心中占据重要位置,人们做菜或者刷火锅、烧烤时都会用到调料。而生活中由于不同的人有不同的口味,也存在着地区的差异性,因此其调味品也不尽相同。市面上有许多的调料,有着各种不同口味,但是市面上的调料都加有一些化学用品,不是存天然的香料制作而成,在食用时,易对人体产生危害,且这些调料过于辛香,吃后会使得人体产生热气,出现喉咙发炎、咳嗽、口腔发炎等症状,不宜多吃。但随着人们工作时间和工作效率的要求提高,人们用于做饭的时间越来越少,为了使自身能吃上美味而又健康的食物,人们迫切需要一种美味而健康的调料,来减少人们在做饭上花费的时间,从而实现效率的最大化。本发明旨在提供一种美味而又健康的调料,使人们缩短做饭时间,较短的时间内,做出符合大多数人口味的食物,同时本调料味浓而不易上火,更适合当代上班党的需求能增加菜肴色香味,促进人们的食欲,有益于人体健康,促进消化的调料。
发明内容
本发明提供一种调料,解决现有调味味浓但易上火等问题。
本发明通过以下技术方案解决上述问题:
一种调料:由以下重量份组成:生姜3-5份,食盐1-2份,肉桂4-5份,肉豆蔻1-2份,草果3-5份,八角茴香3-5份,洋葱3-5份,莳萝4-5份,丁香4-5份,迷迭香3-5份,辣椒4-5份,豆鼓5-7份,大蒜5-7份,油5-6份,芝麻4-5份。
所述的一种调料的制作方法为:
第一步;选取新鲜洋葱、生姜,用清水洗净,切丝,放入含有1份食盐的沸水中,煮2-3分钟后,捞出后,去除生姜,其洋葱备用;取颗粒饱满的蒜粒,去皮,切成小颗粒状,备用;
第二步:肉桂切块,放入沸水中,煮4-5分钟,直至水变色,取出肉桂,将其汁倒入碗中备用;草果取其个大、饱满、表面红棕色的干燥果实,放入沸水中,煮4-5分钟,直至水变色,把草果汁与肉桂汁混合搅拌后,将豆豉放入搅拌好的汁中浸泡,直至豆豉完全吸收其汁;
第三步:肉豆蔻、八角茴香、莳萝、丁香,切碎,研磨为粉末状,备用,辣椒切碎为小颗粒状;
第四步:在热锅中,倒入油,随后放入洋葱,蒜粒、豆豉爆炒,爆炒1-2分钟后,加入肉豆蔻、八角茴香、莳萝、丁香的粉,以及辣椒颗粒物,再次倒入油,进行温火炒,随后加入迷迭香、芝麻调味。
所述的一种调料,其肉豆蔻取其肉豆蔻衣,八角茴香去其干燥果实,莳萝取其干燥叶片,丁香取其干燥花瓣。
所述的一种调料,所制成的调味,可以装罐置于冰箱中保存一周时间。
肉桂,又名简桂、木桂、杜桂,有强烈的肉桂醛香气和微甜辛辣味,性温热,略苦,具有温脾和胃,祛风散寒,活血利脉作用,在烹饪中可增香、增味。
肉豆蔻,又称肉果、玉果。性温、味辛味,有调味、行气止泻、祛湿和胃的作用。作为调料,可解腥增香。
草果,味辛辣,具特异香气,微苦,具有燥湿健脾、祛痰等功效,还有增香调味作用。
八角茴香,有强烈的山楂花香气,味甜,性辛温,所含主要成分为茴香脑类发挥油,具有温阳、散寒、理气作用。
洋葱,又名洋葱头、肉葱,其味辛、辣、温,有和胃下气、化湿、利尿、祛痰、降脂、降糖、帮助消化的功能,它所含的晒,还具有抗癌作用。
莳萝,又名土茴香,具有强烈的似茴香味,但味较清香、温和、无刺激感,有提高食物风味,增进食欲的作用。
丁香,又名公丁香、丁子香,其气味强烈芳香、浓郁,性辛、温,可调味,主治脾胃虚寒,并能温中止痛,和胃暖肾。
迷迭香,具有清香凉爽气味,略带甘和苦味,具有醒脑、镇静安神,对消化不良和胃痛均有一定功效,可增加食物的清香味。
辣椒,其性温,辣味重,有刺激性,能调味,有温中散寒,促进胃液分泌、开胃、除湿、提神兴奋、帮助消化、促进血液循环、增强机体抗病能力。
本发明的优点与效果是:
本发明提供一种调料,其味道适中,适合大部分人群的口味,同时该调料所使用的原料,来源易得,制作简单,并且具有有益效果。
该调料通过对所使用原料的合理配置,使得其味道香浓而又不易上火,利于有胃病,易上火的人群食用。并且该调料易于制作和保存,适合上班族在外食用。
具体实施方式
具体实施例一:生姜3份,食盐1份,肉桂4份,肉豆蔻1份,草果3份,八角茴香3份,洋葱3份,莳萝4份,丁香4份,迷迭香3份,辣椒4份,豆鼓5份,大蒜5份,油5份,芝麻4份;
具体实施例二:生姜4份,食盐2份,肉桂4份,肉豆蔻2份,草果4份,八角茴香4份,洋葱4份,莳萝4份,丁香4份,迷迭香4份,辣椒4份,豆鼓6份,大蒜6份,油5份,芝麻4份;
具体实施例三:生姜5份,食盐1份,肉桂4份,肉豆蔻1份,草果5份,八角茴香5份,洋葱5份,莳萝5份,丁香5份,迷迭香5份,辣椒5份,豆鼓7份,大蒜7份,油6份,芝麻5份;
具体实施例四:生姜3份,食盐2份,肉桂5份,肉豆蔻2份,草果4份,八角茴香5份,洋葱4份,莳萝5份,丁香5份,迷迭香5份,辣椒4份,豆鼓6份,大蒜5份,油6份,芝麻5份。
以下结合实施例对本发明作进一步说明。
以上已对本发明创造的较佳实施例进行了具体说明,但本发明并不限于实施例,熟悉本领域的技术人员在不违背本发明创造精神的前提下还可作出种种的等同的变型或替换,这些等同的变型或替换均包含在本申请的范围内。
Claims (4)
1.一种调料:由以下重量份组成:生姜3-5份,食盐1-2份,肉桂4-5份,肉豆蔻1-2份,草果3-5份,八角茴香3-5份,洋葱3-5份,莳萝4-5份,丁香4-5份,迷迭香3-5份,辣椒4-5份,豆鼓5-7份,大蒜5-7份,油5-6份,芝麻4-5份。
2.根据权利要求1所述的一种调料的制作方法为:
第一步;选取新鲜洋葱、生姜,用清水洗净,切丝,放入含有1份食盐的沸水中,煮2-3分钟后,捞出后,去除生姜,其洋葱备用;取颗粒饱满的蒜粒,去皮,切成小颗粒状,备用;
第二步:肉桂切块,放入沸水中,煮4-5分钟,直至水变色,取出肉桂,将其汁倒入碗中备用;草果取其个大、饱满、表面红棕色的干燥果实,放入沸水中,煮4-5分钟,直至水变色,把草果汁与肉桂汁混合搅拌后,将豆豉放入搅拌好的汁中浸泡,直至豆豉完全吸收其汁;
第三步:肉豆蔻、八角茴香、莳萝、丁香,切碎,研磨为粉末状,备用,辣椒切碎为小颗粒状;
第四步:在热锅中,倒入油,随后放入洋葱,蒜粒、豆豉爆炒,爆炒1-2分钟后,加入肉豆蔻、八角茴香、莳萝、丁香的粉,以及辣椒颗粒物,再次倒入油,进行温火炒,随后加入迷迭香、芝麻调味。
3.根据权利要求2所述,其肉豆蔻取其肉豆蔻衣,八角茴香去其干燥果实,莳萝取其干燥叶片,丁香取其干燥花瓣。
4.根据权利要求3所述,所制成的调味,可以装罐置于冰箱中保存一周时间。
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Cited By (2)
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CN109043345A (zh) * | 2018-06-28 | 2018-12-21 | 卢化纳 | 蒜蓉豆豉的制作方法 |
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