CN108420037A - 一种复合型液态调味料酒及其制备方法 - Google Patents
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Abstract
本发明公开了一种复合型液态调味料酒及其制备方法,所述的复合型液态调味料酒由天然13种蔬菜、8种菌菇、15种植物香辛料组合而成,添加酿造陈年黄酒,应用植物间协同作用,鲜味香味相辅相乘原理。本发明用于任何佐餐和烹调,特别适合于烹饪鱼虾海鲜、清蒸、炒菜、红烧、煲汤、凉拌、烧卤、火锅等各式菜肴,能去除食材中的腥膻杂味,并能将食材的鲜香味美发挥得淋漓尽致,令人回味无穷!特别适合追求天然、植物、健康、素食消费者的热衷。
Description
技术领域
本发明涉及调味品技术领域,尤其涉及一种添加酿造陈年黄酒、蔬菜粉末、菌菇粉末、植物香辛料粉末的调味品制备方法。
背景技术
民以食为天,食物讲究色香味俱全,好的调料能有效刺激人们的食欲,是有益于人体健康的食品。长期以来,人们通过使用香辛料、鸡精、味精等调味品来调解食物风味,随着生活品质的提高,人们对调味品的要求也不断提高,目前市面上的调味品单一,味感不够丰富,配料品种少,不能满足消费者的需要。本发明特别适合于炒菜、煲汤、红烧、凉拌、面食、烧卤、火锅等各式菜肴,能将食物的鲜香味美发挥得淋漓尽致,令人回味无穷!特别适合追求天然、植物、健康、素食消费者的热衷。
发明内容
针对以上所述技术的不足,本发明的发明目的在于提供一种添加酿造陈年黄酒、蔬菜粉末、菌菇粉末、植物香辛料粉末的调味品制备方法。
本发明的发明目的是通过如下技术方案实现的:
一种复合型液态调味料酒及其制备方法,其制备步骤如下:以每10000ml为单位按百分比计:
1、将竹笋0.5%、菠菜0.5、芹菜0.8%、香菜0.5%、葱0.3%、胡萝卜0.5%、黄瓜0.8%、西兰花0.5%、玉米粒0.5%、西红柿0.5%、甜椒0.5%、豌豆苗0.3%、南瓜0.5%、海带0.3%、脱水蔬菜0.0.5%清洗干净后,切段备用;
2、将切段蔬菜块进行真空烘干后,研磨成蔬菜粉末备用;
3、将牛肝菌0.3%、青头菌0.3%、黑虎掌菌0.3%、双孢菇0.5%、鸡腿菇0.5%、香菇0.5%、草菇0.5%、杏鲍菇0.5%进行真空烘干后,研磨成菌菇粉末备用;
4、将植物香辛料:芝麻0.3%、大料5%、生姜0.3%、茴香0.3%、肉桂0.5%、豆蔲0.3%、八角0.3%、草果0.3%、洋葱0.3%、大蒜0.3%、橘皮5%、香草叶0.5%、丁香0.5%、桂皮0.5%、砂仁0.5%、花椒0.5%研磨成粉末备用;
5、将上述三种粉末混合后,加入70%酿造陈年黄酒、饮用水30%、食用酒精10%、谷氨酸钠01%、食用盐、5’-肌苷酸二钠0.3%、5’-鸟苷酸二钠0.3%、5’-呈味核苷酸二钠0.3%、酵母抽提物1%、纯天然植物色素5%调配兑制、充分混合后、进行高温蒸煮杀菌;
6、混合体冷却后进行过滤澄清,灌注装瓶;
7、成品检验筛选后根据销售需要进行包装,它可以替代传统料酒、黄酒使用,并且比传统料酒、黄酒更能去腥除膻,提鲜增香及更健康美味。
本发明产品的优点是:迎合现代人们对天然、绿色、健康、养生调味料的消费追求,并低盐、低糖、低脂、少肉、多蔬菜、多菌菇的健康饮食潮流。本发明产品由天然13种蔬菜、8种菌菇、15种植物香辛料组合而成,添加酿造陈年黄酒,应用植物间协同作用,鲜味香味相辅相乘原理,竹笋、菠菜、芹菜、香菜、胡萝卜、黄瓜、西兰花、玉米粒、西红柿、甜椒、豌豆苗、南瓜的蛋白质在本发明产品的增鲜部分有较大的作用,菌菇所含人体必需氨基酸,其中牛肝菌、青头菌、黑虎掌菌的鲜味物质最为突出,对于本发明产品的风味有较大的作用。芝麻、大料、茴香、八角、香草叶、丁香、桂皮在本发明产品上发挥了天然植物香辛料特有的自然清香作用。生姜、肉桂、豆蔲、草果、洋葱、大蒜、橘皮、砂仁在本发明产品上起到了对菜肴的去腥去膻解腻功能。在使用本发明产品去腥除膻及提鲜增香的同时,还能够保持、强化、丰富菜肴原有的风味特征,并在烹调中与食物充分融合,使各种风味和谐兼容,而不是掩盖了食材原有的风味,使用本发明产品让菜肴更清香自然,更味美健康,口感更丰满醇厚。本发明产品不含焦糖色、动物成份、香精、防腐剂、烹饪时可以随时添加、不口干,这些都是产品质量、品位、健康必不可少的重要元素。在做荤菜时放本产品能去腥味、除膻味、解油腻,并保全住荤菜的原始鲜香;做素菜时放本发明产品能激发素食材原有鲜香,让鲜香更丰富爽口;烹饪海鲜时放本发明产品,能去除腥味腻味,并能使海鲜风味更清新自然;煲汤时放本发明产品,能让汤汁更鲜香味美健康。凉拌菜时放一点本发明产品,能唤醒食材本味的鲜美,让您轻松享受鲜香醇厚、自然健康的美味体验。本发明产品用于任何佐餐和烹调都行,特别适合于烹饪鱼虾海鲜、清蒸、炒菜、红烧、煲汤、凉拌、烧卤、火锅等各式菜肴,能去除食材中的腥膻杂味,并能将食材的鲜香味美发挥得淋漓尽致,令人回味无穷!特别适合追求天然、植物、健康、素食消费者的热衷。
具体实施方式
下面结合具体实施例进一步说明本发明是如何实现的:
实施例1
一种复合型液态调味料酒及其制备方法,其制备步骤如下:以每10000ml为单位按百分比计:
1、将竹笋0.2~0.5%、菠菜0.2~0.5、芹菜0.5~0.8%、香菜0.1%~0.5%、葱0.1~0.3%、胡萝卜0.2~0.5%、黄瓜0.2~0.8%、西兰花0.2~0.5%、玉米粒0.2~0.5%、西红柿0.2~0.5%、甜椒0.1~0.5%、豌豆苗0.1~0.3%、南瓜0.2~0.5%、海带0.1~0.3%、脱水蔬菜0.2~0.5%清洗干净后,切段备用;
2、将切段蔬菜块进行真空烘干后,研磨成蔬菜粉末备用;
3、将牛肝菌0.1~0.3%、青头菌0.1~0.3%、黑虎掌菌0.1~0.3%、双孢菇0.2~0.5%、鸡腿菇0.2~0.5%、香菇0.2~0.5%、草菇0.2~0.5%、杏鲍菇0.2~0.5%进行真空烘干后,研磨成菌菇粉末备用;
4、将植物香辛料:芝麻0.1~0.3%、大料1~5%、生姜0.1~0.3%、茴香0.1~0.3%、肉桂0.2~0.5%、豆蔲0.1~0.3%、八角0.1~0.3%、草果0.1~0.3%、洋葱0.1~0.3%、大蒜0.1~0.3%、橘皮1~5%、香草叶0.2~0.5%、丁香0.1~0.5%、桂皮0.1~0.5%、砂仁0.1~0.5%、花椒0.1~0.5%研磨成粉末备用;
5、将上述三种粉末混合后,加入60~70%酿造陈年黄酒、饮用水25~30%、食用酒精5~10%、谷氨酸钠0.5~1%、食用盐、5’-肌苷酸二钠0.1~0.3%、5’-鸟苷酸二钠0.1~0.3%、5’-呈味核苷酸二钠0.1~0.3%、酵母抽提物0.5~1%、纯天然植物色素1~5%调配兑制、充分混合后、进行高温蒸煮杀菌;
6、混合体冷却后进行过滤澄清,灌注装瓶;
7、成品检验筛选后根据销售需要进行包装,它可以替代传统料酒、黄酒使用,并且比传统料酒、黄酒更能去腥除膻,提鲜增香及更健康美味。
实施例2
一种复合型液态调味料酒及其制备方法,其制备步骤如下:以每10000ml为单位按百分比计:
1、将竹笋0.3~0.4%、菠菜0.3~0.4、芹菜0.6~0.7%、香菜0.3%~0.4%、葱0.2%、胡萝卜0.3~0.4%、黄瓜0.3~0.7%、西兰花0.3~0.4%、玉米粒0.3~0.4%、西红柿0.3~0.4%、甜椒0.12~0.4%、豌豆苗0.2%、南瓜0.3~0.4%、海带0.2%、脱水蔬菜0.3~0.4%清洗干净后,切段备用;
2、将切段蔬菜块进行真空烘干后,研磨成蔬菜粉末备用;
3、将牛肝菌0.2%、青头菌0.2%、黑虎掌菌0.2%、双孢菇0.3~0.4%、鸡腿菇0.3~0.4%、香菇0.3~0.4%、草菇0.3~0.4%、杏鲍菇0.3~0.4%进行真空烘干后,研磨成菌菇粉末备用;
4、将植物香辛料:芝麻02%、大料1~5%、生姜0.2%、茴香0.2%、肉桂0.3~0.4%、豆蔲02%、八角0.2%、草果0.2%、洋葱0.23%、大蒜0.23%、橘皮2~4%、香草叶0.3~0.4%、丁香0.2~0.4%、桂皮0.2~0.4%、砂仁0.2~0.4%、花椒0.2~0.4%研磨成粉末备用;
5、将上述三种粉末混合后,加入61~69%酿造陈年黄酒、饮用水26~29%、食用酒精6~9%、谷氨酸钠0.6~1%、食用盐、5’-肌苷酸二钠0.2%、5’-鸟苷酸二钠0.2%、5’-呈味核苷酸二钠0.1~0.3%、酵母抽提物0.5~1%、纯天然植物色素1~5%调配兑制、充分混合后、进行高温蒸煮杀菌;
6、混合体冷却后进行过滤澄清,灌注装瓶;
7、成品检验筛选后根据销售需要进行包装,它可以替代传统料酒、黄酒使用,并且比传统料酒、黄酒更能去腥除膻,提鲜增香及更健康美味。
本发明产品用于任何佐餐和烹调都行,特别适合于炒菜、煲汤、凉拌、面食、清蒸、红烧、点蘸、烧卤、火锅等各式菜肴,能将食物的鲜香味美发挥得淋漓尽致,令人回味无穷!特别适合追求天然、植物、健康、素食消费者的热衷。
Claims (3)
1.一种复合型液态调味料酒及其制备方法,其制备步骤如下:以每10000ml为单位按百分比计:
1)、将竹笋0.5%、菠菜0.5、芹菜0.8%、香菜0.5%、葱0.3%、胡萝卜0.5%、黄瓜0.8%、西兰花0.5%、玉米粒0.5%、西红柿0.5%、甜椒0.5%、豌豆苗0.3%、南瓜0.5%、海带0.3%、脱水蔬菜0.0.5%清洗干净后,切段备用;
2)、将切段蔬菜块进行真空烘干后,研磨成蔬菜粉末备用;
3)、将牛肝菌0.3%、青头菌0.3%、黑虎掌菌0.3%、双孢菇0.5%、鸡腿菇0.5%、香菇0.5%、草菇0.5%、杏鲍菇0.5%进行真空烘干后,研磨成菌菇粉末备用;
4)、将植物香辛料:芝麻0.3%、大料5%、生姜0.3%、茴香0.3%、肉桂0.5%、豆蔲0.3%、八角0.3%、草果0.3%、洋葱0.3%、大蒜0.3%、橘皮5%、香草叶0.5%、丁香0.5%、桂皮0.5%、砂仁0.5%、花椒0.5%研磨成粉末备用;
5)、将上述三种粉末混合后,加入70%酿造陈年黄酒、饮用水30%、食用酒精10%、谷氨酸钠01%、食用盐、5’-肌苷酸二钠0.3%、5’-鸟苷酸二钠0.3%、5’-呈味核苷酸二钠0.3%、酵母抽提物1%、纯天然植物色素5%调配兑制、充分混合后、进行高温蒸煮杀菌;
6)、混合体冷却后进行过滤澄清,灌注装瓶;
7)、成品检验筛选后根据销售需要进行包装,它可以替代传统料酒、黄酒使用,并且比传统料酒、黄酒更能去腥除膻,提鲜增香及更健康美味。
2.根据权利要求1所述的一种复合型液态调味料酒及其制备方法,其特征在于:所述的复合型固态调味料由天然13种蔬菜、8种菌菇、15种植物香辛料组合而成,添加酿造陈年黄酒,应用植物间协同作用,鲜味香味相辅相乘原理。
3.根据权利要求1所述的一种复合型液态调味料酒及其制备方法,其特征在于:所述的复合型液态调味料酒用于任何佐餐和烹调,特别适合于烹饪鱼虾海鲜、清蒸、炒菜、红烧、煲汤、凉拌、烧卤、火锅等各式菜肴,能去除食材中的腥膻杂味,并能将食材的鲜香味美发挥得淋漓尽致,特别适合追求天然、植物、健康、素食消费者的热衷。
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