CN107897834A - 一种蟹香蛋黄味食品调味料 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种蟹香蛋黄味食品调味料，属于调味料技术领域。包括以下重量份的各组份制备而成：食用植物油2‑10份、咸蛋黄5‑8份、蟹肉5‑8份、姜粉1‑3份、蒜粉1‑3份、植物淀粉2‑6份、白砂糖2‑5份、食用盐1‑3份、蟹黄粉5‑8份、肉松粉1‑6份、罗汉果粉2‑5份、藤椒粉1‑3份、白胡椒1‑3份、陈皮1‑3份、柚子皮1‑3份、山楂1‑3份、党参3‑6份、绿茶1‑3份。本发明制得的调味料，口感丰富，原材料天然纯净，口味香甜，且配方合理科学，结合了多种营养元素，可滋补身体，此外，本发明还添加了多种中草药，经常食用可达到补肾养肝、健脾益胃、补血活血、降脂的功效，是一种绿色保健食品。
Description
技术领域
本发明涉及一种调味料，尤其是一种蟹香蛋黄味食品调味料，属于调味料技术领域。
背景技术
调味料，也称佐料，是指被用来少量加入其他食物中用来改善味道的食品成分，一些调味料在其他情况下被用来作主食或主要成分来食用。
现有的调味料品种繁多，但一般的调味料功能比较单一，如味精、鸡精、香料等都仅起到调节口感的作用。人们在制作烤鱼、龙虾、干锅、烧鸡公的熟食及凉菜或凉品时，需要进行调料配制，其调出的料味因人而异。有的甜而无咸，有的咸而无甜酸，或甜酸咸比例失调无法下咽。而目前还没有一种规范的、味道好的商品化的调味料，使人们在这方面的需求得不到满足。
发明内容
本发明的目的是针对上述现有技术的不足，提供一种蟹香蛋黄味食品调味料。
本发明的技术方案如下：一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油2-10份、咸蛋黄5-8份、蟹肉5-8份、姜粉1-3份、蒜粉1-3份、植物淀粉2-6份、白砂糖2-5份、食用盐1-3份、蟹黄粉5-8份、肉松粉1-6份、罗汉果粉2-5份、藤椒粉1-3份、白胡椒1-3份、陈皮1-3份、柚子皮1-3份、山楂1-3份、党参3-6份、绿茶1-3份。
所述食用植物油为芝麻油、花生油、菜籽油的混合物。
所述芝麻油、花生油、菜籽油的重量比为2:2:4。
所述植物淀粉为玉米淀粉、红薯淀粉。
一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油3-9份、咸蛋黄5-7份、蟹肉5-6份、姜粉2份、蒜粉2份、植物淀粉2-3份、白砂糖2-4份、食用盐1份、蟹黄粉8份、肉松粉1-5份、罗汉果粉5份、藤椒粉3份、白胡椒1份、陈皮3份、柚子皮3份、山楂1份、党参3份、绿茶3份。
一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油4-6份、咸蛋黄6-8份、蟹肉6份、姜粉3份、蒜粉3份、植物淀粉5-6份、白砂糖3-5份、食用盐3份、蟹黄粉5份、肉松粉2-3份、罗汉果粉2份、藤椒粉1份、白胡椒3份、陈皮1份、柚子皮1份、山楂3份、党参6份、绿茶1份。
中国人民吃螃蟹有久远的历史，可以上溯到周天子时代。直到今天，金秋时节，持蟹斗酒，赏菊吟诗还是人们一大享受。可见蟹是公认的食中珍味，有“一盘蟹，顶桌菜”的民谚。它不但味奇美，而且营养丰富，是一种高蛋白的补品，对滋补身体很有益处。螃蟹含有丰富的蛋白质、微量元素等营养，对身体有很好的滋补作用。研究发现，螃蟹还有抗结核作用，吃蟹对结核病的康复大有补益。一般认为，药用以淡水蟹为好。尤其，蟹黄中含有丰富的蛋白质、磷脂和其他营养物质，营养丰富。
蛋黄中含有丰富的营养，其中蛋黄的成分中有两种营养是要特别提到的，那就是叶黄素和玉米黄素。叶黄素和玉米黄素跟保护眼睛有密切的关系。叶黄素和玉米黄素的作用都具有很强的抗氧化作用，特别有保护眼睛的作用。
本发明制得的调味料，口感丰富，原材料天然纯净，口味香甜，且配方合理科学，结合了多种营养元素，可滋补身体，此外，本发明还添加了多种中草药，经常食用可达到补肾养肝、健脾益胃、补血活血、降脂的功效，是一种绿色保健食品。
具体实施方式
实施例1
一种蟹香蛋黄味食品调味料，包括以下重量份的各组份制备而成：食用植物油2-10份、咸蛋黄5-8份、蟹肉5-8份、姜粉1-3份、蒜粉1-3份、植物淀粉2-6份、白砂糖2-5份、食用盐1-3份、蟹黄粉5-8份、肉松粉1-6份、罗汉果粉2-5份、藤椒粉1-3份、白胡椒1-3份、陈皮1-3份、柚子皮1-3份、山楂1-3份、党参3-6份、绿茶1-3份。
食用植物油为芝麻油、花生油、菜籽油的混合物。芝麻油、花生油、菜籽油的重量比为2:2:4。植物淀粉为玉米淀粉、红薯淀粉。
实施例2
一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油3-9份、咸蛋黄5-7份、蟹肉5-6份、姜粉2份、蒜粉2份、植物淀粉2-3份、白砂糖2-4份、食用盐1份、蟹黄粉8份、肉松粉1-5份、罗汉果粉5份、藤椒粉3份、白胡椒1份、陈皮3份、柚子皮3份、山楂1份、党参3份、绿茶3份。
食用植物油为芝麻油、花生油、菜籽油的混合物。芝麻油、花生油、菜籽油的重量比为2:2:4。植物淀粉为玉米淀粉、红薯淀粉。
实施例3
一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油4-6份、咸蛋黄6-8份、蟹肉6份、姜粉3份、蒜粉3份、植物淀粉5-6份、白砂糖3-5份、食用盐3份、蟹黄粉5份、肉松粉2-3份、罗汉果粉2份、藤椒粉1份、白胡椒3份、陈皮1份、柚子皮1份、山楂3份、党参6份、绿茶1份。
食用植物油为芝麻油、花生油、菜籽油的混合物。芝麻油、花生油、菜籽油的重量比为2:2:4。植物淀粉为玉米淀粉、红薯淀粉。
Claims (6)
1.一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油2-10份、咸蛋黄5-8份、蟹肉5-8份、姜粉1-3份、蒜粉1-3份、植物淀粉2-6份、白砂糖2-5份、食用盐1-3份、蟹黄粉5-8份、肉松粉1-6份、罗汉果粉2-5份、藤椒粉1-3份、白胡椒1-3份、陈皮1-3份、柚子皮1-3份、山楂1-3份、党参3-6份、绿茶1-3份。
2.根据权利要求1所述的一种蟹香蛋黄味食品调味料，其特征是，所述食用植物油为芝麻油、花生油、菜籽油的混合物。
3.根据权利要求2所述的一种蟹香蛋黄味食品调味料，其特征是，所述芝麻油、花生油、菜籽油的重量比为2:2:4。
4.根据权利要求1所述的一种蟹香蛋黄味食品调味料，其特征是，所述植物淀粉为玉米淀粉、红薯淀粉。
5.根据权利要求1所述的一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油3-9份、咸蛋黄5-7份、蟹肉5-6份、姜粉2份、蒜粉2份、植物淀粉2-3份、白砂糖2-4份、食用盐1份、蟹黄粉8份、肉松粉1-5份、罗汉果粉5份、藤椒粉3份、白胡椒1份、陈皮3份、柚子皮3份、山楂1份、党参3份、绿茶3份。
6.根据权利要求1所述的一种蟹香蛋黄味食品调味料，其特征是，包括以下重量份的各组份制备而成：食用植物油4-6份、咸蛋黄6-8份、蟹肉6份、姜粉3份、蒜粉3份、植物淀粉5-6份、白砂糖3-5份、食用盐3份、蟹黄粉5份、肉松粉2-3份、罗汉果粉2份、藤椒粉1份、白胡椒3份、陈皮1份、柚子皮1份、山楂3份、党参6份、绿茶1份。
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