CN109463705A - 浓香型椒盐调味料 - Google Patents
浓香型椒盐调味料 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了浓香型椒盐调味料,包括以下成分:植物油、盐、花椒、黑胡椒、八角、杭白菊、黄酒、干姜、冷冻蚕蛹粉、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒。在传统的椒盐调味料的基础上,加入杭白菊、苏合香和冷冻蚕蛹粉,不但有提升调味料香味的作用,而且还有防止长期食用椒盐上火的作用,特别的,由于加入了冷冻蚕蛹粉,对儿童厌食症患者有一定的治疗效果,本发明的调味料为炒制后的干料,易于保存,无需加入化学防腐剂,保质期可以达到18个月。
Description
技术领域
本发明涉及一种调味料,属于食品加工领域,尤其涉及浓香型椒盐调味料。
背景技术
随着现代社会的不断发展,人们对饮食的要求越来越高,传统的调味品已经不能满足烹饪需要,消费者对普通的单一调味品口味单一、缺乏层次感的缺点越来越不满意,复合型调味料越来越受到人们的欢迎。
本发明提供了一种浓香型椒盐调味料,不但具有独特的风味,口感好,回味厚重,而且香味浓郁,可以使消费者食欲大开,市场前景广阔。
发明内容
基于背景技术存在的技术问题,本发明提出了一种浓香型椒盐调味料。
本发明的技术方案如下:
浓香型椒盐调味料,包括以下成分:植物油、盐、花椒、黑胡椒、八角、杭白菊、黄酒、干姜、冷冻蚕蛹粉、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒。
优选的,所述的浓香型椒盐调味料,包括以下重量百分比的成分:植物油12-15%、盐10-18%、花椒2-5%、黑胡椒6-8%、八角1-3%、杭白菊2-5%、黄酒2-6%、干姜0.5-1%、冷冻蚕蛹粉2-5%、陈皮1-2%、月桂1-3%、茴香4-8%、孜然2-6%、香菜籽1-3%、苏合香2-5%和红辣椒余量。
杭白菊亦名小汤黄、小白菊,为桐乡地区的特产。杭菊在中国有悠久的栽培历史。“杭白贡菊”一向与“龙井名茶”并提。杭白菊花瓣洁白如玉,花蕊黄如纯金,有很高药用价值和延年益寿的功效,《补农书》载:“甘菊性甘温,久服最有益。”元代《本草衍义补遗》说:“菊花能补阴”。李时珍《本草纲目》道:菊能利五脉,调四肢,治头风热补;还记载一段神话:“神仙传言,康风子、朱孺之皆以服菊成仙”。可见杭白菊的功效。桐乡杭白菊,还可代茶饮用,其色香味不亚于龙井茶。经常饮用,能增强毛细血管抵抗力,抑制毛细血管的通性,起到抗炎强身的作用。其主要功能为:疏散风热、平肝明目、清热解毒。疏散清泻的功效黄菊花较强,白菊花兼能养肝。常用于外感风热或温病初起以及肝阳上亢、肝火目疾、热毒疮肿等病的治疗。
苏合香为金缕梅科植物苏合香树所分泌的树脂(因为产地得名,《本草纲目》说:"此香出苏合国,因以名之〃)。又名帝膏(侯宁极《药谱》),苏合油(《太平寰宇记》),苏合香油(《局方》),帝油流(《现代实用中药》)。产于非洲、印度及土耳其等地。初夏将树皮击伤或割破深达木部,使香树脂渗入树皮内。于秋季剥下树皮,榨取香树脂,残渣加水煮后再压榨,榨出的香脂即为普通苏合香。将其溶解在酒精中,过滤,蒸去酒精,则成精制苏合香。有开窍辟秽,开郁豁痰,行气止痛的功效。
蚕蛹粉粗脂肪含量高,可达22%以上,故代谢能水平高,为11.71MJ/kg。蚕蛹粉的粗蛋白质含量高,分别为54%,其中几丁质态氮大约为4%左右。其氨基酸组成特点是,蛋氨酸含量很高,分别为2.2%。赖氨酸含量也很好,与进口鱼粉大体相等。色氨酸含量也高,高达1.25-1.5%。因此,蚕蛹粉是平衡日粮氨基酸组成的很好组分。它们的另一特点是精氨酸含量低,尤其是同赖氨酸含量的比值很低,很适于与其它饲料配伍。蚕蛹粉的钙、磷含量较低。但B族维生素含量丰富,尤其是核黄素含量较高。蚕蛹的主要功能胃为生津止渴,消食理气。用于消渴,消瘦,小儿疳积。
—种浓香型椒盐调味料的制备方法,包括以下步骤:
A、 取晒干的花椒、黑胡椒、八角、杭白菊、干姜、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒共同放入粉碎机中粉碎;
B、 在炒锅中加入食物油,将油温控制在80-100°C,倒入步骤A中的粉碎物,进行干炒15-25min;
C、 加入盐和黄酒,继续干炒3-5min;
D、 冷却至0-5°C后,加入冷冻蚕蛹粉,l_2min混合均匀,真空包装,即可。
优选的,所述的冷冻蚕蛹粉的制备方法为:将蚕蛹在_18°C以下的低温下冷冻8-10小时,去掉其外表皮,取其蛋白,用研钵磨碎,在-4°C低温下保存。
本发明的有益之处在于:本发明的调味料在传统的椒盐调味料的基础上,加入杭白菊、苏合香和冷冻蚕蛹粉,不但有提升调味料香味的作用,而且还有防止长期食用椒盐上火的作用,特别的,由于加入了冷冻蚕蛹粉,对儿童厌食症患者有一定的治疗效果。本发明的调味料为炒制后的干料,易于保存,无需加入化学防腐剂,保质期可以达到18个月。
具体实施方式
实施例1:
浓香型椒盐调味料,包括以下重量百分比的成分:植物油13%、盐15%、花椒3%、黑胡椒7%、八角2%、杭白菊3%、黄酒4%、干姜0.8%、冷冻蚕蛹粉3%、陈皮1.5%、月桂2%、茴香5%、孜然4%、香菜籽2%、苏合香4%和红辣椒余量。
浓香型椒盐调味料,包括以下步骤:
A、 取晒干的花椒、黑胡椒、八角、杭白菊、干姜、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒共同放入粉碎机中粉碎;
B、 在炒锅中加入食物油,将油温控制在95°C,倒入步骤A中的粉碎物,进行干炒20min;
C、 加入盐和黄酒,继续干炒4min;
D、 冷却至0-5°C后,加入冷冻蚕蛹粉,1.5min混合均匀,真空包装,即可。
所述的冷冻蚕蛹粉的制备方法为:将蚕蛹在-18°C以下的低温下冷冻9小时,去掉其外表皮,取其蛋白,用研钵磨碎,在-4°C低温下保存。
实施例2:
一种浓香型椒盐调味料,包括以下重量百分比的成分:植物油12%、盐18%、花椒2%、黑胡椒8%、八角1%、杭白菊5%、黄酒2%、干姜1%、冷冻蚕蛹粉2%、陈皮2%、月桂1%、茴香8%、孜然2%、香菜籽3%、苏合香2%和红辣椒余量。
浓香型椒盐调味料,包括以下步骤:
A、 取晒干的花椒、黑胡椒、八角、杭白菊、干姜、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒共同放入粉碎机中粉碎;
B、 在炒锅中加入食物油,将油温控制在100°C,倒入步骤A中的粉碎物,进行干炒15min;
C、 加入盐和黄酒,继续干炒5min;
D、 冷却至0-5°C后,加入冷冻蚕蛹粉,lmin混合均匀,真空包装,即可。
所述的冷冻蚕蛹粉的制备方法为:将蚕蛹在_18°C以下的低温下冷冻10小时,去掉其外表皮,取其蛋白,用研钵磨碎,在-4°C低温下保存。
实施例3:
一种浓香型椒盐调味料,包括以下重量百分比的成分:植物油15%、盐10%、花椒5%、黑胡椒6%、八角3%、杭白菊2%、黄酒6%、干姜0.5%、冷冻蚕蛹粉5%、陈皮1%、月桂3%、茴香4%、孜然6%、香菜籽1%、苏合香5%和红辣椒余量。
—种浓香型椒盐调味料的制备方法,包括以下步骤:
A、 取晒干的花椒、黑胡椒、八角、杭白菊、干姜、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒共同放入粉碎机中粉碎;
B、 在炒锅中加入食物油,将油温控制在80°C,倒入步骤A中的粉碎物,进行干炒25min;
C、 加入盐和黄酒,继续干炒3min;
D、 冷却至0-5°C后,加入冷冻蚕蛹粉,2min混合均匀,真空包装,即可。
所述的冷冻蚕蛹粉的制备方法为:将蚕蛹在-18°C以下的低温下冷冻8小时,去掉其外表皮,取其蛋白,用研钵磨碎,在-4°C低温下保存。
对比实施例1:
将实施例1中的冷冻蚕蛹粉去除,其余配比和制备方法不变。
对比实施例2:
将实施例1中的冷冻蚕蛹粉替换为常温蚕蛹粉,其余配比和制备方法不变。
以本发明实施例1-3的调味料烧制的椒盐排骨随机各邀请50位群众进行品尝,以百分制对香味和口感进行评判,得到如下平均数据:
香味 口感
实施例1 99 95
实施例2 97 93
实施例3 98 92
由以上测评数据可以知道,本发明的椒盐调味料的香味和口感均复合大众口味,市场前景广阔。
以本发明实施例1和对比实施例1-2的调味料烧制的椒盐排骨随机各邀请20位小儿厌食症患者进行品尝,每日2次,每次50克;并以口服江中牌小儿健胃消食片的20名患者为对照组,每日3次,每次2片,温开水送服。两组在测试期间不用其它任何治疗方法,30天后统计疗效。
疗效评定标准:
治愈:症状完全消失。
显效:症状较前显著好转。
无效:症状无明显变化,或有加重的趋势。
放弃治疗:由于儿童对食品或者药物的抗拒,无法完成30天的治疗过程。
治愈 显效 无效 放弃治疗 治愈率%
实施例1 15 3 2 0 90
对比实施例1 5 6 8 1 55
对比实施例2 8 5 6 1 65
对照组 11 2 5 2 65
由以上测评数据可以知道,本发明的椒盐调味料中加入冷冻蚕蛹粉对小儿厌食症患者有显著疗效,但是将其替换为常温蚕蛹粉,对调味料的治疗效果有非常明显的影响。
加入冷冻蚕蛹粉与加入常温蚕蛹粉,会导致对小儿厌食症患者的治疗效果差异较大,可能与低温下蚕蛹粉的部分有效物质得到保护有关。
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 (5)
1.浓香型椒盐调味料,其特征在于,包括以下成分:植物油、盐、花椒、黑胡椒、八角、杭白菊、黄酒、干姜、冷冻蚕蛹粉、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒。
2.如权利要求1所述的浓香型椒盐调味料,其特征在于,包括以下重量百分比的成分:植物油12-15%、盐10-18%、花椒2-5%、黑胡椒6-8%、八角1-3%、杭白菊2-5%、黄酒2-6%、干姜0.5-1%、冷冻蚕蛹粉2-5%、陈皮1-2%、月桂1-3%、茴香4-8%、孜然2-6%、香菜籽1-3%、苏合香2-5%和红辣椒余量。
3.如权利要求1所述的浓香型椒盐调味料,其特征在于,包括以下重量百分比的成分:植物油13%、盐15%、花椒3%、黑胡椒7%、八角2%、杭白菊3%、黄酒4%、干姜0.8%、冷冻蚕蛹粉3%、陈皮1.5%、月桂2%、茴香5%、孜然4%、香菜籽2%、苏合香4%和红辣椒余量。
4.浓香型椒盐调味料,其特征在于,包括以下步骤:
A、取晒干的花椒、黑胡椒、八角、杭白菊、干姜、陈皮、月桂、茴香、孜然、香菜籽、苏合香和红辣椒共同放入粉碎机中粉碎;
B、在炒锅中加入食物油,将油温控制在80-100°C,倒入步骤A中的粉碎物,进行干炒15-25min;
C、加入盐和黄酒,继续干炒3-5min;
D、冷却至0-5°C后,加入冷冻蚕蛹粉,l_2min混合均匀,真空包装,即可。
5.如权利要求1所述的浓香型椒盐调味料的制备方法,其特征在于,所述的冷冻蚕蛹粉的制备方法为:将蚕蛹在-18°C以下的低温下冷冻8-10小时,去掉其外表皮,取其蛋白,用研钵磨碎,在-4°C低温下保存。
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