CN108041417A - 一种烧烤调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种烧烤调味料,其原料按重量份包括:盐30‑40份、柠檬叶15‑25份、良姜13‑15份、月桂叶5‑10份、阿斯巴甜6‑9份、二肽5‑8份、乳糖3‑6份、芝麻3‑5份、乙基麦芽酚2‑4份、除菌剂1‑2份。本发明还公开了上述烧烤调味料的制备方法。本发明的调味料口感鲜美,制备方法简单,且加入的除菌剂能够清除烤肉中含有的微生物,提高烤肉的品质。
Description
技术领域
本发明涉及调味料及其加工技术领域,尤其涉及一种烧烤调味料及其制备方法。
背景技术
烧烤从最初的路边摊,到现在星级酒店登堂入室,越来越受大众喜爱。当前的烧烤由新疆烤羊肉串演变而来,最初的烤羊肉串只撒些辣椒粉和孜然粉调味,随着社会的发展及用于烤制的菜品种类日益多样化,单一的口味已不能满足现代人口味的需要,且烤肉在储藏和使用过程中难免受到微生物的污染,影响烤肉的品质。
发明内容
基于背景技术存在的技术问题,本发明提出了一种烧烤调味料及其制备方法,本发明的调味料口感鲜美,制备方法简单,且加入的除菌剂能够清除烤肉中含有的微生物,提高烤肉的品质。
本发明提出的一种烧烤调味料,其原料按重量份包括:盐30-40份、柠檬叶15-25份、良姜13-15份、月桂叶5-10份、阿斯巴甜6-9份、二肽5-8份、乳糖3-6份、芝麻3-5份、乙基麦芽酚2-4份、除菌剂1-2份。
优选地,其原料按重量份包括:盐32-38份、柠檬叶17-23份、良姜13.5-14.5份、月桂叶6-9份、阿斯巴甜6.5-8.5份、二肽5.5-7.5份、乳糖3.5-5.5份、芝麻3.5-4.5份、乙基麦芽酚2.5-3.5份、除菌剂1.3-1.8份。
优选地,柠檬叶、良姜的重量比为18-22:13.5-14。
优选地,二肽选自Trp-Val、Trp-Tyr、Tyr-Trp、Trp-Ile、Trp-Leu中的一种。
优选地,除菌剂包括藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露。
优选地,藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露的重量比为1-2:1-2:0.5-1:0.1-0.4:0.1-0.3。
本发明还提供一种所述烧烤调味料的制备方法,包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过100-200目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至30-40℃,恒温研磨50-70min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
优选地,按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过120-180目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至33-38℃,恒温研磨55-65min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
上述除菌剂的制备方法为:按所述重量比称取藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露后,搅拌均匀即可。
本发明的调味料口感鲜美,制备方法简单,且加入的除菌剂能够清除烤肉中含有的微生物,提高烤肉的品质。本发明以盐、柠檬叶、良姜互配作为基础调味,加入月桂叶,赋予烤肉特殊的风味,提升烤肉的口感;加入阿斯巴甜、二肽、乳糖和芝麻,四者互配产生美拉德反应,洒在烤肉上,能明显提高烤肉的鲜味,使肉质更加滑嫩,且烤肉的腥味和苦味明显降低,整体味道增强;加入除菌剂,其中,藿香粉、金银花露具有清热解毒的效果;芙蓉花粉、橄榄油、八角粉具有杀菌作用,上述五种物质互配作用后,对烤肉的杀菌效果显著,进而提高烤肉的品质;且橄榄油、八角粉和乙基麦芽酚互配,能够进一步提升烤肉的风味和口感。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种烧烤调味料,其原料按重量份包括:盐30份、柠檬叶25份、良姜13份、月桂叶10份、阿斯巴甜6份、二肽8份、乳糖3份、芝麻5份、乙基麦芽酚2份、除菌剂2份。
所述烧烤调味料的制备方法,包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过100目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至40℃,恒温研磨50min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
实施例2
一种烧烤调味料,其原料按重量份包括:盐40份、柠檬叶15份、良姜15份、月桂叶5份、阿斯巴甜9份、二肽5份、乳糖6份、芝麻3份、乙基麦芽酚4份、除菌剂1份;
其中,二肽为Trp-Val。
所述烧烤调味料的制备方法,包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过200目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至30℃,恒温研磨70min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
实施例3
一种烧烤调味料,其原料按重量份包括:盐35份、柠檬叶20份、良姜14份、月桂叶7份、阿斯巴甜7份、二肽6份、乳糖4份、芝麻4份、乙基麦芽酚3份、除菌剂1.5份;
其中,二肽选自Trp-Tyr;
除菌剂包括藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露;
所述烧烤调味料的制备方法,包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过150目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至35℃,恒温研磨60min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
实施例4
一种烧烤调味料,其原料按重量份包括:盐32份、柠檬叶23份、良姜13.5份、月桂叶9份、阿斯巴甜6.5份、二肽7.5份、乳糖3.5份、芝麻4.5份、乙基麦芽酚2.5份、除菌剂1.8份;
其中,二肽为Tyr-Trp;
除菌剂包括藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露;
藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露的重量比为1:2:0.5:0.4:0.1。
所述烧烤调味料的制备方法包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过120目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至38℃,恒温研磨55min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
实施例5
一种烧烤调味料,其原料按重量份包括:盐38份、柠檬叶17份、良姜14.5份、月桂叶6份、阿斯巴甜8.5份、二肽5.5份、乳糖5.5份、芝麻3.5份、乙基麦芽酚3.5份、除菌剂1.3份;
其中,二肽为Trp-Ile;
除菌剂包括藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露;
藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露的重量比为2:1:1:0.1:0.3。
所述烧烤调味料的制备方法包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过180目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至33℃,恒温研磨65min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种烧烤调味料,其特征在于,其原料按重量份包括:盐30-40份、柠檬叶15-25份、良姜13-15份、月桂叶5-10份、阿斯巴甜6-9份、二肽5-8份、乳糖3-6份、芝麻3-5份、乙基麦芽酚2-4份、除菌剂1-2份。
2.根据权利要求1所述烧烤调味料,其特征在于,其原料按重量份包括:盐32-38份、柠檬叶17-23份、良姜13.5-14.5份、月桂叶6-9份、阿斯巴甜6.5-8.5份、二肽5.5-7.5份、乳糖3.5-5.5份、芝麻3.5-4.5份、乙基麦芽酚2.5-3.5份、除菌剂1.3-1.8份。
3.根据权利要求1或2所烧烤调味料,其特征在于,柠檬叶、良姜的重量比为18-22:13.5-14。
4.根据权利要求1-3任一项所述烧烤调味料,其特征在于,二肽选自Trp-Val、Trp-Tyr、Tyr-Trp、Trp-Ile、Trp-Leu中的一种。
5.根据权利要求1-4任一项所述烧烤调味料,其特征在于,除菌剂包括藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露。
6.根据权利要求5所述烧烤调味料,其特征在于,藿香粉、芙蓉花粉、橄榄油、八角粉、金银花露的重量比为1-2:1-2:0.5-1:0.1-0.4:0.1-0.3。
7.一种基于权利要求1-6任一项所述烧烤调味料的制备方法,其特征在于,包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过100-200目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至30-40℃,恒温研磨50-70min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
8.根据权利要求7所述烧烤调味料的制备方法,其特征在于,包括如下步骤:按所述重量份称取各原料,将柠檬叶、良姜、月桂叶分别粉粹过120-180目筛后混合均匀,接着加入二肽、阿斯巴甜、乳糖、芝麻、盐、乙基麦芽酚、除菌剂,升温至33-38℃,恒温研磨55-65min,降温至室温,转移至烘箱中,烘干后分袋包装,灭菌封口,即得烧烤调味料。
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