CN109588681A - 一种酸菜鱼调味料 - Google Patents
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- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 62
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 241000287828 Gallus gallus Species 0.000 claims abstract description 36
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 36
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000006002 Pepper Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 208000000044 Amnesia Diseases 0.000 abstract description 3
- 208000031091 Amnestic disease Diseases 0.000 abstract description 3
- 208000019255 Menstrual disease Diseases 0.000 abstract description 3
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000006986 amnesia Effects 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000002950 deficient Effects 0.000 abstract description 3
- 208000002173 dizziness Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 206010022437 insomnia Diseases 0.000 abstract description 3
- 230000005195 poor health Effects 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 9
- 235000013409 condiments Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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
-
- 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
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了食品调料领域内的一种酸菜鱼调味料，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为10.5~13.5wt%；泡酸菜为23.5~28.0wt%；泡仔姜为12.5~16.0wt%；葱花为6.5~9.5wt%；花椒为12.0~14.0wt%；蒜为5.6~8.9wt%；精盐为4.8~8.5wt%；红辣椒为15.6~18.9wt%；鸡精为11.5~14.6wt%；淀粉为16.8~19.8wt%。本发明的有益效果在于：泡仔姜、花椒和红辣椒使得酸菜鱼本身保持辛辣，泡酸菜带来了酸香味，形成了酸辣口味的鱼片，鸡精、乌骨鸡片为酸菜鱼带来更加鲜美的味道，乌骨鸡含有17种人体所必需的氨基酸以及多种维生素和微量元素，适用于各种虚损所引起头晕、腰痛、失眠、健忘、贫血、月经失调、身体虚弱等病症；本发明添加了乌骨鸡片，不仅为酸菜鱼带来更加鲜美的味道，也对人们具有保健作用。本发明能够大大提升酸菜鱼的鲜美程度，烹调出的酸菜鱼具有很好的营养价值。
Description
技术领域
本发明属于食品调料领域，特别涉及一种酸菜鱼调料。
背景技术
现有技术中，酸菜鱼也称为酸汤鱼，是一道源自重庆的经典菜品，以其特有的调味和独特的烹调技法而著称。流行于上世纪90年代，是重庆江湖菜的开路先锋之一。酸菜鱼以草鱼为主料，配以泡菜等食材煮制而成，口味酸辣可口；鱼含丰富优质蛋白，能提供人丰富的蛋白质、矿物质等营养；酸菜中的乳酸可以促进人体对铁元素的吸收，还可以增加人的食欲。目前，很多人家为了追求健康饮食，不再去饭店里消费，因此很多饭店的食品安全不一定过关，大多喜欢在家自己烹调酸菜鱼，而自己烹调的酸菜鱼味道往往欠佳，其实是因为没有用到合适的调料。目前市场上，缺少一种调味效果很好的酸菜鱼调料。
发明内容
本发明的目的是提供一种酸菜鱼调味料，能够大大提升酸菜鱼的鲜美程度，烹调出的酸菜鱼具有很好的营养价值。
本发明的目的是这样实现的：一种酸菜鱼调味料，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为10.5~13.5wt%；泡酸菜为23.5~28.0wt%；泡仔姜为12.5~16.0wt%；葱花为6.5~9.5wt%；花椒为12.0~14.0wt%；蒜为5.6~8.9wt%；精盐为4.8~8.5wt%；红辣椒为15.6~18.9wt%；鸡精为11.5~14.6wt%；淀粉为16.8~19.8wt%。
与现有技术相比，本发明的有益效果在于：泡仔姜、花椒和红辣椒使得酸菜鱼本身保持辛辣，泡酸菜带来了酸香味，形成了酸辣口味的鱼片，鸡精、乌骨鸡片为酸菜鱼带来更加鲜美的味道，乌骨鸡含有17种人体所必需的氨基酸以及多种维生素和微量元素，适用于各种虚损所引起头晕、腰痛、失眠、健忘、贫血、月经失调、身体虚弱等病症；本发明添加了乌骨鸡片，不仅为酸菜鱼带来更加鲜美的味道，也对人们具有保健作用。本发明能够大大提升酸菜鱼的鲜美程度，烹调出的酸菜鱼具有很好的营养价值。
作为本发明的进一步改进，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为10.5wt%；泡酸菜为23.5wt%；泡仔姜为12.5wt%；葱花为6.5wt%；花椒为12.0wt%；蒜为5.6wt%；精盐为4.8wt%；红辣椒为15.6wt%；鸡精为11.5wt%；淀粉为16.8wt%。
作为本发明的进一步改进，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为13.5wt%；泡酸菜为28.0wt%；泡仔姜为16.0wt%；葱花为9.5wt%；花椒为14.0wt%；蒜为8.9wt%；精盐为8.5wt%；红辣椒为18.9wt%；鸡精为14.6wt%；淀粉为19.8wt%。
作为本发明的进一步改进，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为12.4wt%；泡酸菜为25.6wt%；泡仔姜为14.5wt%；葱花为7.8wt%；花椒为13.5wt%；蒜为7.2wt%；精盐为6.3wt%；红辣椒为17.2wt%；鸡精为12.8wt%；淀粉为17.9wt%。
具体实施方式
实施例1
本实施例的酸菜鱼调味料，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为10.5wt%；泡酸菜为23.5wt%；泡仔姜为12.5wt%；葱花为6.5wt%；花椒为12.0wt%；蒜为5.6wt%；精盐为4.8wt%；红辣椒为15.6wt%；鸡精为11.5wt%；淀粉为16.8wt%。
实施例2
本实施例的酸菜鱼调味料，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为12.4wt%；泡酸菜为25.6wt%；泡仔姜为14.5wt%；葱花为7.8wt%；花椒为13.5wt%；蒜为7.2wt%；精盐为6.3wt%；红辣椒为17.2wt%；鸡精为12.8wt%；淀粉为17.9wt%。
实施例3
本实施例的酸菜鱼调味料，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为13.5wt%；泡酸菜为28.0wt%；泡仔姜为16.0wt%；葱花为9.5wt%；花椒为14.0wt%；蒜为8.9wt%；精盐为8.5wt%；红辣椒为18.9wt%；鸡精为14.6wt%；淀粉为19.8wt%。
本发明的有益效果在于：泡仔姜、花椒和红辣椒使得酸菜鱼本身保持辛辣，泡酸菜带来了酸香味，形成了酸辣口味的鱼片，鸡精、乌骨鸡片为酸菜鱼带来更加鲜美的味道，乌骨鸡含有17种人体所必需的氨基酸以及多种维生素和微量元素，适用于各种虚损所引起头晕、腰痛、失眠、健忘、贫血、月经失调、身体虚弱等病症；本发明添加了乌骨鸡片，不仅为酸菜鱼带来更加鲜美的味道，也对人们具有保健作用。本发明能够大大提升酸菜鱼的鲜美程度，烹调出的酸菜鱼具有很好的营养价值。
本发明并不局限于上述实施例，在本发明公开的技术方案的基础上，本领域的技术人员根据所公开的技术内容，不需要创造性的劳动就可以对其中的一些技术特征作出一些替换和变形，这些替换和变形均在本发明的保护范围内。
Claims (4)
1.一种酸菜鱼调味料，其特征在于，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为10.5~13.5wt%；泡酸菜为23.5~28.0wt%；泡仔姜为12.5~16.0wt%；葱花为6.5~9.5wt%；花椒为12.0~14.0wt%；蒜为5.6~8.9wt%；精盐为4.8~8.5wt%；红辣椒为15.6~18.9wt%；鸡精为11.5~14.6wt%；淀粉为16.8~19.8wt%。
2.根据权利要求1所述的一种酸菜鱼调味料，其特征在于，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为10.5wt%；泡酸菜为23.5wt%；泡仔姜为12.5wt%；葱花为6.5wt%；花椒为12.0wt%；蒜为5.6wt%；精盐为4.8wt%；红辣椒为15.6wt%；鸡精为11.5wt%；淀粉为16.8wt%。
3.根据权利要求1或2所述的一种酸菜鱼调味料，其特征在于，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为13.5wt%；泡酸菜为28.0wt%；泡仔姜为16.0wt%；葱花为9.5wt%；花椒为14.0wt%；蒜为8.9wt%；精盐为8.5wt%；红辣椒为18.9wt%；鸡精为14.6wt%；淀粉为19.8wt%。
4.根据权利要求1或2所述的一种酸菜鱼调味料，其特征在于，所述酸菜鱼调味料的组成和含量为：乌骨鸡片为12.4wt%；泡酸菜为25.6wt%；泡仔姜为14.5wt%；葱花为7.8wt%；花椒为13.5wt%；蒜为7.2wt%；精盐为6.3wt%；红辣椒为17.2wt%；鸡精为12.8wt%；淀粉为17.9wt%。
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