CN110558524A - 火锅调味料及其制备方法 - Google Patents
火锅调味料及其制备方法 Download PDFInfo
- Publication number
- CN110558524A CN110558524A CN201910862212.3A CN201910862212A CN110558524A CN 110558524 A CN110558524 A CN 110558524A CN 201910862212 A CN201910862212 A CN 201910862212A CN 110558524 A CN110558524 A CN 110558524A
- Authority
- CN
- China
- Prior art keywords
- parts
- seasoning
- chicken
- chafing dish
- edible oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 36
- 235000021329 brown rice Nutrition 0.000 claims abstract description 20
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 20
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 244000062995 Cassia occidentalis Species 0.000 claims abstract description 14
- 235000001948 Cassia occidentalis Nutrition 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 14
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 14
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 14
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 14
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 14
- 235000007215 black sesame Nutrition 0.000 claims abstract description 14
- 239000001702 nutmeg Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract 3
- 239000000706 filtrate Substances 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 14
- 239000004382 Amylase Substances 0.000 claims description 13
- 102000013142 Amylases Human genes 0.000 claims description 13
- 108010065511 Amylases Proteins 0.000 claims description 13
- 235000019418 amylase Nutrition 0.000 claims description 13
- 108010007119 flavourzyme Proteins 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 229940074404 sodium succinate Drugs 0.000 claims description 6
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000003760 tallow Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 235000013681 dietary sucrose Nutrition 0.000 claims 1
- 206010013781 dry mouth Diseases 0.000 abstract description 3
- 210000000582 semen Anatomy 0.000 abstract 3
- 241000498779 Myristica Species 0.000 description 11
- 150000001875 compounds Chemical class 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000002624 Mespilus germanica Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明提出了一种火锅调味料及其制备方法，按照重量份数计算，包括以下原料：鸡骨架63～72份、发芽糙米12～18份、山药8～15份、黑芝麻6～12份、山楂6～12份、草决明4～8份、肉豆蔻5～10份、复合鲜味剂2～5份、酵母抽提物2～4份及食用油8～16份。制备方法：1)鸡骨架处理获得骨头汤；2)将山药、黑芝麻、山楂、草决明及肉豆蔻用盐酸预处理，再放入食用油中炒制得到炒制物；3)将酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50～60wt％，即可获得火锅调味料。该火锅调味料不仅解决了糊锅的问题，还能保持传统的浓香，而且也不会出现口感舌燥的问题。
Description
技术领域
本发明属于调味品技术领域，具体涉及一种火锅调味料及其制备方法。
背景技术
火锅在我国有着很长的历史，是一种深受人们欢迎的饮食方式。而火锅的质量决定于火锅的调味料，随着生活水平的提高，在全国范围内火锅调味料越来越受到人们喜爱。在长时间高温加热过程中，火锅中添加的鸡粉受热导致其中核苷酸分解，鲜味消失较快，汤料的口感风味受到较大影响。
调味料是人们日常烹饪中，必不可少的调味品，不论是哪个菜系，调味料都是很重要的一部分。随着人们生活质量的提高，单一的调味料已经无法满足人们对生活质量的需求，因此生产具有保健作用的调味料已经是市场的需求。一种三鲜火锅调味料，其由以下重量份数的原料制成：茴香7-10份，山奈4-9份，芝麻酱9-17份，姜8-14份，草果粉7-10份，花椒粉1-5份，豆豉6-10份，西兰花4-9份，蜂蜜2-6份，松仁8-14份，白醋3-6份，鲜姜酱2-5份，桂皮粉3-8份，韭菜籽4-8份，骨质汤8-11份，肉类反应物2-6份，枸杞1-4份，百里香6-13份。该火锅调味料，口味清淡，口感好，同时绿色、健康、营养价值很高。然而，其失去传统火锅调味料特有的浓香，并不符合大众口味。
目前火锅常用的调味料是鸡精、鸡粉、鸡汁等产品，这些调味料中或多或少都会加入一些载体，这样的调味料在使用的过程中容易出现糊锅的问题。
发明内容
本发明提出一种火锅调味料，该火锅调味料不仅解决了糊锅的问题，还能保持传统的浓香，而且也不会出现口感舌燥的问题。
本发明的技术方案是这样实现的：
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架63～72份、发芽糙米12～18份、山药8～15份、黑芝麻6～12份、山楂6～12份、草决明4～8份、肉豆蔻5～10份、复合鲜味剂2～5份、酵母抽提物2～4份及食用油8～16份；所述鸡骨架需要高压蒸煮并酶解之后方可使用。
优选地，所述复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。
优选地，所述食用油为花生油与精炼牛油的混合油。
本发明的另一个目的是提供一种火锅调味料的制备方法，包括以下步骤：
1)鸡骨架处理：向鸡骨架中加入20至30倍质量的水进行高压蒸煮，获得的骨汤冷却至40～50℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为2～4h，然后升温灭活，得到酶解液；
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.2～0.8mol/L的盐酸溶液中浸泡处理30～50min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50～60wt％，即可获得火锅调味料。
优选地，所述步骤1)中的淀粉酶的加入量为所述发芽糙米的重量的0.6～1.2％。
优选地，所述风味蛋白酶的加入量为所述鸡骨架的重量的0.9～1.7％。
优选地，所述步骤3)的炒制的温度为180～240℃。
本发明的有益效果：
1、本发明以鸡骨架为主要原料，鸡骨架经过高压蒸煮再与发芽糙米混合打浆后用淀粉酶与风味蛋白酶进行酶解，可以解决传统骨汤容易出现的糊锅的问题。
2、山药、黑芝麻、山楂、草决明及肉豆蔻用盐酸预处理再进行炒制，解决口感舌燥问题，还保留增鲜效果，卫生满足行业标准要求，且鲜味的耐煮性强，不会出现糊锅现象。
具体实施方式
实施例1
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架68份、发芽糙米12份、山药10份、黑芝麻8份、山楂10份、草决明6份、肉豆蔻8份、复合鲜味剂3份、酵母抽提物3份及食用油12份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入26倍质量的水进行高压蒸煮，获得的骨汤冷却至50℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为2h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的0.8％。风味蛋白酶的加入量为鸡骨架的重量的1.3％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.6mol/L的盐酸溶液中浸泡处理40min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为200℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为56wt％，即可获得火锅调味料。
实施例2
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架63份、发芽糙米16份、山药8份、黑芝麻12份、山楂6份、草决明5份、肉豆蔻5份、复合鲜味剂4份、酵母抽提物2份及食用油8份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入20倍质量的水进行高压蒸煮，获得的骨汤冷却至46℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为4h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的0.6％。风味蛋白酶的加入量为鸡骨架的重量的0.9％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.2mol/L的盐酸溶液中浸泡处理50min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为180℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50wt％，即可获得火锅调味料。
实施例3
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架72份、发芽糙米18份、山药10份、黑芝麻8份、山楂12份、草决明8份、肉豆蔻7份、复合鲜味剂5份、酵母抽提物4份及食用油16份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入30倍质量的水进行高压蒸煮，获得的骨汤冷却至40℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为3h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的1.2％。风味蛋白酶的加入量为鸡骨架的重量的1.7％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.6mol/L的盐酸溶液中浸泡处理40min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为240℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为60wt％，即可获得火锅调味料。
实施例4
一种火锅调味料，按照重量份数计算，包括以下原料：
鸡骨架69份、发芽糙米16份、山药15份、黑芝麻9份、山楂6份、草决明4份、肉豆蔻10份、复合鲜味剂2份、酵母抽提物4份及食用油8份；鸡骨架需要高压蒸煮并酶解之后方可使用。复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。食用油为花生油与精炼牛油的混合油。
制备方法：
1)鸡骨架处理：向鸡骨架中加入27倍质量的水进行高压蒸煮，获得的骨汤冷却至40℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为4h，然后升温灭活，得到酶解液；淀粉酶的加入量为发芽糙米的重量的0.6％。风味蛋白酶的加入量为鸡骨架的重量的1.7％。
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.8mol/L的盐酸溶液中浸泡处理30min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；炒制的温度为210℃。
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为60wt％，即可获得火锅调味料。
以上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，均应包含在本发明的保护范围之内。
Claims (7)
1.一种火锅调味料，其特征在于，按照重量份数计算，包括以下原料：
鸡骨架63～72份、发芽糙米12～18份、山药8～15份、黑芝麻6～12份、山楂6～12份、草决明4～8份、肉豆蔻5～10份、复合鲜味剂2～5份、酵母抽提物2～4份及食用油8～16份；所述鸡骨架需要高压蒸煮并酶解之后方可使用。
2.根据权利要求1所述的火锅调味料，其特征在于，所述复合鲜味剂由谷氨酸钠、食用糖与琥珀酸钠组成。
3.根据权利要求1所述的火锅调味料，其特征在于，所述食用油为花生油与精炼牛油的混合油。
4.如权利要求1所述的火锅调味料的制备方法，其特征在于，包括以下步骤：
1)鸡骨架处理：向鸡骨架中加入20至30倍质量的水进行高压蒸煮，获得的骨汤冷却至40～50℃，加入发芽糙米并进行打浆处理，然后再依次加入淀粉酶与风味蛋白酶进行酶解，酶解时间为2～4h，然后升温灭活，得到酶解液；
2)将山药、黑芝麻、山楂、草决明及肉豆蔻混合后加入到0.2～0.8mol/L的盐酸溶液中浸泡处理30～50min，过滤，将过滤物用清水洗涤干净，然后干燥即可获得干燥后的过滤物；
3)将干燥后的过滤物放入食用油中炒制得到炒制物；
4)将步骤1)的酶解液、炒制物与余下的原料混合，干燥调整至固形物含量为50～60wt％，即可获得火锅调味料。
5.根据权利要求4所述的火锅调味料的制备方法，其特征在于，所述步骤1)中的淀粉酶的加入量为所述发芽糙米的重量的0.6～1.2％。
6.根据权利要求4所述的火锅调味料的制备方法，其特征在于，所述风味蛋白酶的加入量为所述鸡骨架的重量的0.9～1.7％。
7.根据权利要求4所述的火锅调味料的制备方法，其特征在于，所述步骤3)的炒制的温度为180～240℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910862212.3A CN110558524A (zh) | 2019-09-12 | 2019-09-12 | 火锅调味料及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910862212.3A CN110558524A (zh) | 2019-09-12 | 2019-09-12 | 火锅调味料及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110558524A true CN110558524A (zh) | 2019-12-13 |
Family
ID=68779719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910862212.3A Withdrawn CN110558524A (zh) | 2019-09-12 | 2019-09-12 | 火锅调味料及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110558524A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544940A (zh) * | 2020-12-11 | 2021-03-26 | 四川味滋美食品科技有限公司 | 一种杂粮火锅底料及其制备方法 |
-
2019
- 2019-09-12 CN CN201910862212.3A patent/CN110558524A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544940A (zh) * | 2020-12-11 | 2021-03-26 | 四川味滋美食品科技有限公司 | 一种杂粮火锅底料及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976245B (zh) | 一种茶香味蓝莓蒸糕及其制备方法 | |
| CN103504021A (zh) | 一种含砂仁的豆干 | |
| CN104305153A (zh) | 一种香甜红枣银鱼酱及其制备方法 | |
| CN107897860A (zh) | 一种茄子风味辣椒酱 | |
| CN110558524A (zh) | 火锅调味料及其制备方法 | |
| KR100815198B1 (ko) | 순무 탁주 및 그 제조방법 | |
| CN107668663A (zh) | 一种香菇胡萝卜辣椒酱 | |
| CN106418449A (zh) | 一种肉用蔬菜调味酱 | |
| KR20210042529A (ko) | 실치를 이용한 고추장 제조과정 | |
| CN108850528A (zh) | 一种提升猪瘦肉率的猪饲料及其制备方法 | |
| CN105886322A (zh) | 一种三蔻良姜醋的酿造工艺 | |
| CN101412957B (zh) | 首乌原浆酒的制备方法 | |
| CN110651984A (zh) | 营养火锅调味料剂及其制备方法 | |
| CN110692922A (zh) | 一种粽子的蒸煮方法 | |
| KR102458091B1 (ko) | 금화규를 이용한 기능성 고추장 제조방법 | |
| KR101741593B1 (ko) | 고구마청국장 제조방법 | |
| KR102577595B1 (ko) | 야키토리 소스의 제조방법 | |
| CN111418825A (zh) | 一种膳食羹 | |
| CN116235941A (zh) | 一种红烧酱油及其制备方法 | |
| CN105039064A (zh) | 一种蓝莓醋酸味猴头菇米酒及其制备方法 | |
| CN105039065A (zh) | 一种葡萄酸甜猴头菇米酒及其制备方法 | |
| CN104137907A (zh) | 一种酒香山药豆干及其制备方法 | |
| CN104543887A (zh) | 一种香菇笋丝辣酱菜及其制备方法 | |
| CN104543955A (zh) | 一种健胃酱菜及其制备方法 | |
| CN115644413A (zh) | 一种牛膏的制作配方及制作工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191213 |
|
| WW01 | Invention patent application withdrawn after publication |