CN107772401A - 一种牛肉面调料粉 - Google Patents
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Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- Noodles (AREA)
Abstract
本发明提供了一种牛肉面调料粉，其特征在于：所述的调料由以下成份组成：花椒、小茴香、八角、陈皮、砂仁、丁香、肉桂、山楂、甘草、月桂、白芷、咖哩粉、胡椒、辣椒、鸡精、味精、鲜味王、海晶盐、3A粉，本发明有益效果是：味道醇香，营养丰富。
Description
技术领域
本发明涉及一种牛肉面调料粉，属于食品技术领域。
背景技术
日常生活中，炒菜经常要放各种调味品来进行调味，做牛肉面也要放许多的调料，各种调料的比例比较不好掌握，每一次的比例都会有或多或少的变化，而且目前有的做牛肉面会放置比较多的盐、香精、鲜味剂和防氧化剂等一些对人体健康不利的组份，人们经常吃这种食品对身体不好，另外传统牛肉面的汤汁口感也不好，还有一种肉类的腥味。
发明内容
本发明的目的是提供的一种牛肉面调料粉，解决了现有调味粉对身体不健康，汤汁中存在肉腥味的问题。
牛肉面对人体的好处特别地多：首先，牛肉蛋白质含量高，而脂肪含量低，味道十分鲜美，其基酸组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。其次，寒冬食牛肉，有暖胃作用，为寒冬补益佳品。中医认为：牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚，筋骨酸软和贫血久病及面黄目眩之人食用。牛肉面中，牛肉做为主料，也要有各种的调料来调和与遮掩牛肉的味道。
花椒，是我国中华美食烹饪中一个不可货缺而且很常见的调味 剂，不仅能刺激味蕾增加进食，还可以温暖身体，祛除寒气和湿气，还可以保护我们的胃和脾，另外，花椒还可以去除各类肉食的腥味，所以花椒是本发明调料的不二选择。丁香，温中降逆，补肾助阳。用于脾胃虚寒，呃逆呕吐，食少吐泻，心腹冷痛，肾虚阳痿。八角，有祛风理气、和胃调中的功能，用于中寒呕逆、腹部冷痛、胃部胀闷等。陈皮，燥湿而能健脾开胃，适用于脾胃虚弱、饮食减少、消化不良，有助于对面食和牛肉的消化。砂仁，常用于面食品调味，稍辣，其味似樟，有化湿开胃功效。山楂，味酸性温，气血并走，化瘀而不伤新血，行滞气而不伤正气，应用于肉食积滞证，山楂果中含有多种维生素：山楂酸、柠檬酸、苹果酸、糖类、钙、铁、磷、等多种营养物质、山楂果中含有的解脂酶能促进脂肪类的食物消化，促进胃液分泌和加胃内酶素的功能，对于牛肉面，有开胃的功效，有助于消化。甘草，益气补中，缓急止痛，润肺止咳，泻火解毒。白芷，祛风湿，活血排脓，生肌止痛，还有美容功效。胡椒，用于去腥解膻及调制浓味的肉类菜肴，兼有开胃增食的功效。咖喱，其味辛辣带甜，具有一种特别的香气，能促进唾液和胃液的分泌，增加胃肠蠕动，增进食欲。3A粉，可以去除腥味增加鲜味。茴香，是炖肉、制作卤制食品时的必用之品，能除肉中臭气，使之重新添香，其属于平性食物，适合于一般体质，寒凉、热性病症的人都可选用。芜荽是重要的香辛菜，爽口开胃，做汤可以添加，具有消食开胃，止痛解毒作用。肉桂，有补元阳，暖脾胃，除积冷，通脉止痛和止泻的功效。以上所选用的原料都是对身体有益，有健胃排毒功效。根据各原料的特点和牛肉面的所要达到 的口感，本发明提出的一种牛肉面调料粉，其一份所述的牛肉面调料由以下重量比组成：
优先地，该牛肉面调料粉由以下重量比组成：
进一步地，所述牛肉面调料粉中的盐选用海晶盐。
由于，味精、鸡精和鲜味王中的主要成份一样，所以，该牛肉面调料粉中的味精、鸡精和鲜味王可以相互替代。
采用以上的结构，使本发明的有益效果是：
1、有更好的口感，没有了牛肉的肉腥味；
2、采用大量对身体有益的原料，具有健胃排毒等功效。
具体实施方式
现在，进一步说明本发明提出的一种牛肉面调料粉的具体实现方式，下述非限制性实施例可以使本领域的普通技术人员更全面地理解本发明，但不以任何方式限制本发明。
一份所述的牛肉面调料粉由以下重量比组成：
具体地实施例，所述的牛肉面调料粉由以下重量比组成：
将以上原料磨成粉末，然后按所述的重量比组成混合均匀。
以上实施例仅用以说明本发明而并非限制本发明所描述的技术方案；因此，尽管本说明书参照上述的各个实施例对本发明已进行了详细的说明，但是，本领域的普通技术人员应当理解，仍然可以对本发明进行修改或等同替换；而一切不脱离本发明的精神和范围的技术方案及其改进，其均应涵盖在本发明的权利要求范围中。
Claims (4)
1.一种牛肉面调料粉，其特征在于：一份所述的牛肉面调料粉由以下重量比组成：
。
2.根据权利要求1所述的牛肉面调料粉，其特征在于：所述的牛肉面调料粉中还包括，鸡精5-15克和鲜味王8-15克。
3.根据权利要求2所述的牛肉面调料粉，其特征在于：所述的牛肉面调料粉由以下重量比组成：
。
4.根据权利要求1或3所述的牛肉面调料粉，其特征在于：所述的牛肉面调料粉中的盐选用海晶盐。
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| CN201610736768.4A CN107772401A (zh) | 2016-08-26 | 2016-08-26 | 一种牛肉面调料粉 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (ja) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | 粉末ソ−ス組成物 |
| CN1875762A (zh) * | 2006-07-18 | 2006-12-13 | 吴京红 | 牛肉汤保健调料 |
| KR20110002764A (ko) * | 2009-07-02 | 2011-01-10 | 박상혁 | 냉얼큰막국수용 양념장 조성물 |
| CN102232565A (zh) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | 一种五香牛肉及其加工方法 |
| CN103355596A (zh) * | 2013-06-20 | 2013-10-23 | 宜垦(天津)农业制品有限公司 | 一种咖喱牛肉面 |
| CN104012859A (zh) * | 2013-02-28 | 2014-09-03 | 程长青 | 一种罐罐烩面 |
| CN104855913A (zh) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | 一种牛肉拉面调料及其生产工艺 |
-
2016
- 2016-08-26 CN CN201610736768.4A patent/CN107772401A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (ja) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | 粉末ソ−ス組成物 |
| CN1875762A (zh) * | 2006-07-18 | 2006-12-13 | 吴京红 | 牛肉汤保健调料 |
| KR20110002764A (ko) * | 2009-07-02 | 2011-01-10 | 박상혁 | 냉얼큰막국수용 양념장 조성물 |
| CN102232565A (zh) * | 2010-04-20 | 2011-11-09 | 焦作市伊赛肉业有限公司 | 一种五香牛肉及其加工方法 |
| CN104012859A (zh) * | 2013-02-28 | 2014-09-03 | 程长青 | 一种罐罐烩面 |
| CN103355596A (zh) * | 2013-06-20 | 2013-10-23 | 宜垦(天津)农业制品有限公司 | 一种咖喱牛肉面 |
| CN104855913A (zh) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | 一种牛肉拉面调料及其生产工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 李玉忠: "制作兰州风味清汤牛肉面应坚持──以味为核心,以养为目的", 《四川烹饪》 * |
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