CN109170780A - 一种麻辣香锅的调味料及其制备方法 - Google Patents
一种麻辣香锅的调味料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- Mycology (AREA)
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Abstract
本发明公开了一种麻辣香锅的调味料，包括如下重量分数的原料：植物油180～220份、豆瓣酱25～35份、麻椒粉6～10份、花椒粉5～9份、辣椒粉15～21份、胡椒粉3～7份、葱末1～5份、姜末5～10份、蒜末1～5份、八角粉1～3份、小茴香份1～3份、I+G 0.5～1份、柠檬酸钠0.5～2份、海藻糖2～4份、食用盐18～22份、柠檬12～18份、黄栀子2‑6份、茯苓5‑10份、山楂8～12份；本发明加入柠檬、黄栀子、茯苓、山楂共同组成降火调理粉，其中，柠檬和黄栀子作为降火组合物，茯苓和山楂作为调理组合物，茯苓健脾利湿安神，山楂消食化瘀，山楂和茯苓同用起到协同增效的作用，共同调节机体。
Description
技术领域
本发明涉及食品术领域，尤其涉及一种麻辣香锅的调味料及其制备方法。
背景技术
麻辣香锅源于重庆缙云山土家风味，是当地老百姓的家常做法，以麻、辣、香、混一锅为特点。具有辣而不燥、鲜而不腥、入口窜香、回味悠长的独特口味。其中麻辣香锅的调味料起到至关重要的作用，目前的麻辣香锅的调味料主要由五香油、豆瓣酱、干辣椒、姜片、大蒜、葱段、料酒、白糖和盐组成、还加入少量鸡精、白芝麻和香菜。五香油包括八角、花椒、草果、香果、丁香、山奈、干辣椒等。麻辣香锅虽然受到广大消费者的喜爱，但是目前麻辣香锅的调味料只具有单一的调味作用，一般不具有保健效果，而且麻辣香锅的调味料含有大量辣性成分，过量的辣性成分会对人体造成一些不适。
它具有麻辣香鲜的特殊风味及除风祛寒的保健作用，但是麻辣香锅底料中的海椒，花椒等在中医学中具有燥热药性，因而人们食用麻辣香锅菜肴后容易发生口腔咽喉干燥，咽喉疼痛，胃肠不适等不良反应，不利于人们身体健康，过多的辛辣食物还会让肺气偏胜，克伐肝脏，对肝部造成损伤。另外，吃了太多辛辣东西，人就会上火伤害到眼部健康。尤其是长时间吃辛辣东西，会引发干眼症、结膜炎等眼部疾病。对于便秘、小便黄的人而言，冬季更应少吃辛辣食物。眼部已有不适，例如眼睛充血的患者最好也少吃辣。
发明内容
本发明的目的在于克服现有技术之缺陷，提供了一种麻辣香锅的调味料，解决了传统麻辣香锅底料制作麻辣火锅菜肴食后出现不良反应的问题，排出体内毒气；滋补肝肾之阴、补血补气、多方面调节机体。
本发明是这样实现的：
本发明目的之一在于提供一种麻辣香锅的调味料，采用下述重量分数的原料制成：植物油180～220份、豆瓣酱25～35份、麻椒粉6～10份、花椒粉5～9份、辣椒粉15～21份、胡椒粉3～7份、葱末1～5份、姜末5～10份、蒜末1～5份、八角粉1～3份、小茴香份1～3份、I+G 0.5～1份、柠檬酸钠0.5～2份、海藻糖2～4份、食用盐18～22份、柠檬12～18份、黄栀子2-6份、茯苓5-10份、山楂8～12份。
本发明的目的之二在于提供一种麻辣香锅的调味料的制备方法，包括如下步骤：
步骤1、将柠檬、黄栀子、茯苓、山楂混合均匀，经粉碎机粉碎后过筛，得到混合细粉，从而得到降火调理粉；按照上述比例称取豆瓣酱、麻椒粉、花椒粉、辣椒粉、胡椒粉、葱末、姜末、蒜末、八角粉、小茴香份、I+G、柠檬酸钠、海藻糖、食用盐组成的基础料，备用；
步骤2、将上述的植物油加入熬制锅内加热；
步骤3、将上述降火调理粉、基础料分别均匀、分散加入熬制锅中；
步骤4、加料完成后炒制，得到麻辣香锅的调味料。
与现有技术相比，本发明具有如下优点和效果：
1、本发明的麻辣香锅的调味料，通过不同成分的用量进行单因素试验和正交试验，并对麻辣香锅的调味料进行感官评分测定，最后对其试验结果进行综合分析从而得到最佳的原料配方，使得麻辣香锅的调味料的原料配方科学合理。
2、本发明的麻辣香锅的调味料，柠檬、黄栀子、茯苓、山楂共同组成降火调理粉；其中，柠檬和黄栀子作为降火组合物，柠檬性平，富含矿物质，特别是钙、镁的含量高，它们有宁神、降火和降血压的神奇功效，且富含维生素C，能化痰止咳，生津健胃；黄栀子性寒对肝脏有保护作用，能利胆，使胆汁分泌量增加，对胃液分泌和胃肠运动也有减少作用，同时能促进胰腺分泌，对中枢神经系统、心血管系统都有作用；有抑菌、致泻、镇痛、抗炎以及治疗软组织损伤的药用效果。这样的搭配使得其不过于热性，不会对机体造成副作用，体现了植物属性的相对平衡，达到了降中有补，补中有降的食疗功效。
3、本发明的麻辣香锅的调味料，柠檬、黄栀子、茯苓、山楂共同组成降火调理粉；其中，茯苓和山楂作为调理组合物，滋补肝肾之阴、补血补气、多方面调节机体、提高免疫力；茯苓：平性，增强机体免疫功能，所含茯苓酸具有增强免疫力、抗肿瘤以及镇静、降血糖等的作用，茯苓多糖有明显的抗肿瘤及保肝脏作用，可松弛消化道平滑肌，抑制胃酸分泌，防止肝细胞坏死，抗菌等功效。茯苓味甘、淡、性平，入药具有利水渗湿、益脾和胃、宁心安神之功用。山楂健脾胃助消化，含多种有机酸，口服后增强胃液酸度，提高胃蛋白酶活性，促进蛋白质的消化；山楂味酸，刺激胃黏膜促进胃液分泌；山楂中含脂肪酶，能促进脂肪的消化；山楂含有维生素C等成分，口服可增进食欲；山楂对胃肠运动功能具有调节作用，对痉挛状态的胃肠平滑肌有抑制作用，对松弛状态的平滑肌有兴奋作用；茯苓健脾利湿安神，山楂消食化瘀，山楂和茯苓配合使用起到协同增效的作用，共同调节机体。
4、本发明提供的麻辣香锅的调味料，柠檬酸钠作为酸性提味剂和I+G起到协同增鲜的作用，I+G与柠檬酸钠混合使用可以产生鲜味倍增效果，降低产品成本，比用味精提鲜对人体代谢更友好。
具体实施方式
实施例1麻辣香锅的调味料
1、本实施例的麻辣香锅的调味料，采用下述重量分数的原料制成：植物油200份、豆瓣酱30份、麻椒粉8份、花椒粉7份、辣椒粉18份、胡椒粉5份、葱末3份、姜末8份、蒜末3份、八角粉2份、小茴香份2份、I+G 0.8份、柠檬酸钠1.2份、海藻糖3份、食用盐20份、柠檬15份、黄栀子4份、茯苓7份、山楂10份。
2、所述的麻辣香锅的调味料的制备方法，包括如下步骤：
步骤1、将柠檬、黄栀子、茯苓、山楂混合均匀，经粉碎机粉碎后过100目的分样筛，得到混合细粉，从而得到降火调理粉；按照上述比例称取豆瓣酱、麻椒粉、花椒粉、辣椒粉、胡椒粉、葱末、姜末、蒜末、八角粉、小茴香份、I+G、柠檬酸钠、海藻糖、食用盐组成的基础料，备用；
步骤2、将上述的植物油加入熬制锅内加热，使锅内油温达到120-130℃、保持6-8分钟；
步骤3、将上述降火调理粉、基础料分别均匀、分散加入熬制锅中，每加入一种原料前、和加料中均要在满锅小沸腾状态、边下料边搅拌；
步骤4、加料完成后炒制，炒制时间为20-40分钟，得到麻辣香锅的调味料。
实施例2：麻辣香锅的调味料
1、本实施例的麻辣香锅的调味料，采用下述重量分数的原料制成：植物油180份、豆瓣酱25份、麻椒粉6份、花椒粉5份、辣椒粉15份、胡椒粉3份、葱末1份、姜末5份、蒜末1份、八角粉1份、小茴香份1份、I+G 0.5份、柠檬酸钠0.5份、海藻糖2份、食用盐18份、柠檬12份、黄栀子2份、茯苓5份、山楂8份。
2、所述的麻辣香锅的调味料的制备方法，包括如下步骤：
步骤1、将柠檬、黄栀子、茯苓、山楂混合均匀，经粉碎机粉碎后过100目的分样筛，得到混合细粉，从而得到降火调理粉；按照上述比例称取豆瓣酱、麻椒粉、花椒粉、辣椒粉、胡椒粉、葱末、姜末、蒜末、八角粉、小茴香份、I+G、柠檬酸钠、海藻糖、食用盐组成的基础料，备用；
步骤2、将上述的植物油加入熬制锅内加热，使锅内油温达到120-130℃、保持6-8分钟；
步骤3、将上述降火调理粉、基础料分别均匀、分散加入熬制锅中，每加入一种原料前、和加料中均要在满锅小沸腾状态、边下料边搅拌；
步骤4、加料完成后炒制，炒制时间为20-40分钟，得到麻辣香锅的调味料。
实施例3：麻辣香锅的调味料的制备
1、本实施例的麻辣香锅的调味料，采用下述重量分数的原料制成：植物油220份、豆瓣酱35份、麻椒粉10份、花椒粉9份、辣椒粉21份、胡椒粉7份、葱末5份、姜末10份、蒜末5份、八角粉3份、小茴香份3份、I+G 1份、柠檬酸钠2份、海藻糖4份、食用盐22份、柠檬18份、黄栀子6份、茯苓10份、山楂12份。
2、所述的麻辣香锅的调味料的制备方法，包括如下步骤：
步骤1、将柠檬、黄栀子、茯苓、山楂混合均匀，经粉碎机粉碎后过100目的分样筛，得到混合细粉，从而得到降火调理粉；按照上述比例称取豆瓣酱、麻椒粉、花椒粉、辣椒粉、胡椒粉、葱末、姜末、蒜末、八角粉、小茴香份、I+G、柠檬酸钠、海藻糖、食用盐组成的基础料，备用；
步骤2、将上述的植物油加入熬制锅内加热，使锅内油温达到120-130℃、保持6-8分钟；
步骤3、将上述降火调理粉、基础料分别均匀、分散加入熬制锅中，每加入一种原料前、和加料中均要在满锅小沸腾状态、边下料边搅拌；
步骤4、加料完成后炒制，炒制时间为20-40分钟，得到麻辣香锅的调味料。
实验例麻辣香锅的调味料的感官评定
以实施例1-3麻辣香锅调味料与市售麻辣香锅调味料(对比例1)进行品尝对比实验，分设实验组和对照组，每组100人，品尝后打分，感观评价评分标准见表1，依表1权重，按百分制分项目设定分值，得出各项目得分，计算出各项目平均分，相加得100份打分表平均后的总平均分。评分评级结果见表2。
表1麻辣香锅调味料感观评价评分标准
表2评分评级结果
由以上实验结果可知：本发明麻辣香锅调味料从色泽、香味、气味、滋味、组织形态、口感等各方面均明显优于市售同类产品。色泽均一，光泽、油亮，酱体细腻均匀，粘稠适度，兼顾营养、口味、色泽等各方面要求，能增香增鲜，鲜香味美，风味独特。
此外，本发明的麻辣香锅的调味料，柠檬、黄栀子、茯苓、山楂共同组成降火调理粉；其中，柠檬和黄栀子作为降火组合物，柠檬性平，有宁神、降火和降血压的神奇功效，且富含维生素C，能化痰止咳，生津健胃；黄栀子性寒对肝脏有保护作用，这样的搭配使得其不过于热性，不会对机体造成副作用，体现了植物属性的相对平衡，达到了降中有补，补中有降的食疗功效。
其中，茯苓和山楂作为调理组合物，滋补肝肾之阴、补血补气、多方面调节机体、提高免疫力；茯苓健脾利湿安神，山楂消食化瘀，山楂和茯苓配合使用起到协同增效的作用，共同调节机体。
所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包括在本发明的保护范围之内。
Claims (8)
1.一种麻辣香锅的调味料，其特征在于，采用下述重量分数的原料制成：植物油180～220份、豆瓣酱25～35份、麻椒粉6～10份、花椒粉5～9份、辣椒粉15～21份、胡椒粉3～7份、葱末1～5份、姜末5～10份、蒜末1～5份、八角粉1～3份、小茴香份1～3份、I+G 0.5～1份、柠檬酸钠0.5～2份、海藻糖2～4份、食用盐18～22份、柠檬12～18份、黄栀子2-6份、茯苓5-10份、山楂8～12份。
2.如权利要求1所述的麻辣香锅的调味料，其特征在于，采用下述重量分数的原料制成：植物油200份、豆瓣酱30份、麻椒粉8份、花椒粉7份、辣椒粉18份、胡椒粉5份、葱末3份、姜末8份、蒜末3份、八角粉2份、小茴香份2份、I+G 0.8份、柠檬酸钠1.2份、海藻糖3份、食用盐20份、柠檬15份、黄栀子4份、茯苓7份、山楂10份。
3.一种如权利要求1-2任一所述的麻辣香锅的调味料的制备方法，其特征在于，包括如下步骤：
步骤1、将柠檬、黄栀子、茯苓、山楂混合均匀，经粉碎机粉碎后过筛，得到混合细粉，从而得到降火调理粉；按照上述比例称取豆瓣酱、麻椒粉、花椒粉、辣椒粉、胡椒粉、葱末、姜末、蒜末、八角粉、小茴香份、I+G、柠檬酸钠、海藻糖、食用盐组成的基础料，备用；
步骤2、将上述的植物油加入熬制锅内加热；
步骤3、将上述降火调理粉、基础料分别均匀、分散加入熬制锅中；
步骤4、加料完成后炒制，得到麻辣香锅的调味料。
4.如权利要求3所述的麻辣香锅的调味料的制备方法，其特征在于，所述步骤1中，将柠檬、黄栀子、茯苓、山楂混合均匀，经粉碎机粉碎后过100目的分样筛，得到混合细粉。
5.如权利要求3所述的麻辣香锅的调味料的制备方法，其特征在于，所述步骤2中，使锅内油温达到120-130℃、保持6-8分钟。
6.如权利要求3所述的麻辣香锅的调味料的制备方法，其特征在于，所述步骤3中，每加入一种原料前、和加料中均要在满锅小沸腾状态、边下料边搅拌。
7.如权利要求3所述的麻辣香锅的调味料的制备方法，其特征在于，所述步骤4中，加料完成，炒制时间为20-40分钟。
8.如权利要求3所述的麻辣香锅的调味料的制备方法，其特征在于，步骤4每锅炒制完成后，清除干净锅内的残留物，当出现糊锅巴用水重新清洗后使用。
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Application publication date: 20190111 |