CN108208712A - 软炸椒盐及其制作方法 - Google Patents
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Abstract
软炸椒盐及其制作方法，由花生、花椒、茴香、香叶、味精、大米、青椒、孜然粒、芝麻、葡萄精提物、陈皮、茯苓和盐组成，将青椒、陈皮和茯苓晒干，然后将青椒、陈皮、茯苓、花生、花椒、大米、孜然粒、茴香、香叶和芝麻按照使用比例混合均匀送至粉碎机中，经粉碎机粉碎后得到混合细粉，然后将粉料送至混合其中加入盐、味精和葡萄精提物，搅拌均匀，最后灭菌装袋即可。本发明在现有的椒盐调味料中添加了具有护肝功能的葡萄精提物、具有养胃功能的陈皮和茯苓保健成分，在保持椒盐原有的鲜香的特色基础上，还具有养胃护肝的功能，大大提高了椒盐产品的营养价值。
Description
技术领域
本发明属于食品技术领域，具体涉及一种软炸椒盐及其制作方法。
背景技术
椒盐为中国各个地区常见的调味料，在中国华北地区，椒盐的做法是将花椒炸酥，碾碎成粉，搀在细盐之中，一般作为炸鸡或者其他炸肉的调料，可以加在油炸食品包裹的面糊中，也可以炸好后用油炸食品蘸着椒盐吃。也可以制作多种面食，比如烙饼，牛舌饼。椒盐同样可用于烧烤，现有的的椒盐主要成分包括花椒和盐以及孜然等香料，花椒含有蛋白质、脂肪、碳水化合物、钙、磷、铁等营养物质。气味芳香可以除肉类腥膻臭气，刺激味蕾，促进唾液分泌，增加食欲，增强胃肠运动功能，有利于各种营养物质摄入和吸收。但花椒不可多食，花椒内服过量可致中毒, 症状表现为: 头昏、恶心、呕吐、口干, 甚者抽搐、谵妄、昏迷、呼吸困难, 最后死于呼吸衰竭。
发明内容
本发明提供了一种软炸椒盐及其制作方法，以解决现有技术存在的椒盐过量食用导致中毒的问题。
本发明解决其技术问题所采用的技术方案是：
一种软炸椒盐，原料由花生、花椒、茴香、香叶、味精、大米、青椒、孜然粒、芝麻、葡萄精提物、陈皮、茯苓和盐组成。
上述各组分的重量份为：花生12~18份、花椒2~4份、茴香12~18份、香叶0.5~2份、味精5~8份、大米12~18份、青椒0.5~2份、孜然粒12~18份、芝麻15~25份、葡萄精提物3~5份、陈皮1~3份、茯苓1~3份、盐15~20份。
上述软炸椒盐的制作方法，具体步骤为将青椒、陈皮和茯苓晒干，然后将青椒、陈皮、茯苓、花生、花椒、大米、孜然粒、茴香、香叶和芝麻按照使用比例混合均匀送至粉碎机中，经粉碎机粉碎后得到混合细粉，然后将粉料送至混合其中加入盐、味精和葡萄精提物，搅拌均匀，最后灭菌装袋即可。
葡萄精提物所含的多酚类物质是天然的自由基清除剂，具有很强的抗氧化活性，可以降低低密度脂蛋白胆固醇氧化的可能性，也可以有效地调整肝脏细胞的功能，抵御或减少自由基对它们的伤害，降低胃酸、利胆：现代药理研究证明，葡萄中还含有维生素P，用葡萄种子油15克口服即可降低胃酸毒性，12克口服即可达到利胆的作用，因而可治疗胃炎、肠炎及呕吐等。
陈皮具有理气、健脾、燥湿、化痰功能。用于胸脘胀满、嗳气呕吐、食欲不振、咳嗽痰多。
茯苓性味甘淡平，入心、肺、脾经。具有渗湿利水，健脾和胃，宁心安神的功效。
本发明在现有的椒盐调味料中添加了具有护肝功能的葡萄精提物、具有养胃功能的陈皮和茯苓保健成分，在保持椒盐原有的鲜香的特色基础上，还具有养胃护肝的功能，大大提高了椒盐产品的营养价值。
具体实施方式
一种软炸椒盐，原料由花生、花椒、茴香、香叶、味精、大米、青椒、孜然粒、芝麻、葡萄精提物、陈皮、茯苓和盐组成，其中各组分的重量份为：花生12~18份、花椒2~4份、茴香12~18份、香叶0.5~2份、味精5~8份、大米12~18份、青椒0.5~2份、孜然粒12~18份、芝麻15~25份、葡萄精提物3~5份、陈皮1~3份、茯苓1~3份、盐15~20份。
上述软炸椒盐的制作方法，具体步骤为将青椒、陈皮和茯苓晒干，然后将青椒、陈皮、茯苓、花生、花椒、大米、孜然粒、茴香、香叶和芝麻按照使用比例混合均匀送至粉碎机中，经粉碎机粉碎后得到混合细粉，然后将粉料送至混合其中加入盐、味精和葡萄精提物，搅拌均匀，最后灭菌装袋即可。
Claims (3)
1.一种软炸椒盐，其特征是原料由花生、花椒、茴香、香叶、味精、大米、青椒、孜然粒、芝麻、葡萄精提物、陈皮、茯苓和盐组成。
2.根据权利要求1所述的软炸椒盐，其特征是各组分的重量份为：花生12~18份、花椒2~4份、茴香12~18份、香叶0.5~2份、味精5~8份、大米12~18份、青椒0.5~2份、孜然粒12~18份、芝麻15~25份、葡萄精提物3~5份、陈皮1~3份、茯苓1~3份、盐15~20份。
3.根据权利要求1所述的软炸椒盐，其特征是制作方法，具体步骤为将青椒、陈皮和茯苓晒干，然后将青椒、陈皮、茯苓、花生、花椒、大米、孜然粒、茴香、香叶和芝麻按照使用比例混合均匀送至粉碎机中，经粉碎机粉碎后得到混合细粉，然后将粉料送至混合其中加入盐、味精和葡萄精提物，搅拌均匀，最后灭菌装袋即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113331382A (zh) * | 2021-06-10 | 2021-09-03 | 上海楷蕴餐饮有限公司 | 一种椒盐粉及其制备方法 |
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| CN113331382A (zh) * | 2021-06-10 | 2021-09-03 | 上海楷蕴餐饮有限公司 | 一种椒盐粉及其制备方法 |
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