CN112841549A - 一种莱芜香肠调味汁及其制作方法 - Google Patents
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种莱芜香肠调味汁及其制作方法,该莱芜香肠调味汁由调味粉、增味粉、增稠剂和提取原液混合制成,所述调味粉包括芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸,所述增味粉包括水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉,所述增稠剂包括奇亚籽粉和魔芋粉,所述提取原液为乙醇。本发明提供的一种莱芜香肠调味汁及其制作方法,主要在于制备工艺简单,利用天然食材进行开发和抽提增鲜、增味型的调味料,保持其天然食材调味料的醇厚感,原料成本低,营养丰富且均衡,产品风味浓厚,留香时间持久,能够控制血糖,降低胆固醇含量。
Description
技术领域
本发明涉及调味领域,尤其涉及一种莱芜香肠调味汁及其制作方法。
背景技术
中国香肠不仅有着悠久的历史,种类也繁多,南甜北咸东辣西酸,不同地区的饮食文化,也造就了不同风味的香肠口味。
由于香肠内的酶类物质,慢慢进行分解,因而产生出特有的香味来,但是,如果在烘烤时,炉温过高,会导致香肠内的酶类失去活性,这时候再怎么风干,也不能产生那种特殊的香昧了,香肠内的温度,达到70℃时,酶类物质就失去了活性,导致其死亡,因此,用人工热源烘烤香肠时,要特别注意温度。
随着人们对健康的重视,现在以营养健康调味料为主,利用天然食材开发、抽提增鲜增味型的调味料,对海鲜、菌菇产品风味浓厚留香时间持久突出表现在消费者要求食品少添加或零添加,流行少油、少盐、少糖的“轻食”,同时还要有膳食营养元素,许多消费者选择食品时很注意看配料表,对于高脂、高糖、高钠及添加味精较多的产品具有抵触,还有对天然食材及天然感风味的需求,食品要体现天然食材调味料的醇厚感,为此,我们提出一种莱芜香肠调味汁及其制作方法。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种莱芜香肠调味汁。
为了实现上述目的,本发明采用了如下技术方案:
一种莱芜香肠调味汁,所述莱芜香肠调味汁由调味粉、增味粉、增稠剂和提取原液混合制成,所述调味粉包括芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸,所述增味粉包括水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉,所述增稠剂包括奇亚籽粉和魔芋粉,所述提取原液为乙醇,其按重量配比如下:芹菜籽粉10-20份、茴香粉20-40份、木瓜片粉10-15份、香菇粉10-20份、甘牛至粉10-15份、莳萝籽粉10-20份、迷迭香5-15份、丁香粉5-10份、干贝素10-15份、甘氨酸5-10份、水解植物蛋白粉10-15份、酱油粉10-20份、五香粉10-20份、肉桂10-15份、孜然粉11-20份、芫荽粉10-15份、花椒粉10-20份、奇亚籽粉1-3份、魔芋粉2-5份、乙醇1300-2500份。
优选的,所述调味粉由芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸混合制成。
优选的,所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均为炮制后的可食用天然原料,且所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均呈粉状。
优选的,所述增味粉由水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉中不少于三项混合制成,且所述水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉均呈粉状。
优选的,所述增稠剂由奇亚籽粉和魔芋粉混合制成,所述奇亚籽粉和魔芋粉均为炮制后的可食用天然原料,且所述奇亚籽粉和魔芋粉均呈粉状。
优选的,所述乙醇为食用原料,且所述乙醇的浓度控制范围在75-85%。
一种莱芜香肠调味汁的制作方法,包括如下步骤:
S1、配料:根据需要制作的莱芜香肠调味汁需求量,按比例称量合适分量的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉、花椒粉、奇亚籽粉、魔芋粉和乙醇,进行备用;
S2、搅拌:将称量完成的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到搅拌机中进行搅拌,使其充分混合,搅拌完成后取出备用;
S3、炒香:将对炒锅进行预热,预热温度为30-40℃,然后将充分融合后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到炒锅中进行炒制,炒制温度保持在30-40℃之间,炒制时间为120-180分钟,制得炒香原料;
S4、提取:将称量好的乙醇放入到煮锅中,然后将炒香后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到乙醇中,并对乙醇进行加热,加热至沸腾后保温120-180分钟,然后提取过滤提取液,提取完成后,重复上述步骤,直至提取三次过滤提取液;
S5、增稠:将提取完成的过滤提取液进行降温、晾凉,使其温度降低至不高于26℃,然后将称量好的奇亚籽粉和魔芋粉放入到过滤提取液,并进行搅拌,使奇亚籽粉和魔芋粉与过滤提取液充分融合,进行增稠,即制得莱芜香肠调味汁;
S6、分装:对制得莱芜香肠调味汁进行分装制得成品,并对成品进行干燥保存。
与现有技术相比,本发明的有益效果是:本发明提供的一种莱芜香肠调味汁,主要在于制备工艺简单,通过对天然食物进行调味提取,在保证其增鲜、增味的基础上,避免高脂、高糖、高钠及味精的直接添加,从而实现少油、少盐、少糖,保持其天然食材调味料的醇厚感,降低原料成本,且添加奇亚籽粉进行增稠,其富含人体必需脂肪酸α-亚麻酸,多种抗氧化活性成分,是天然omega-3不饱和脂肪酸的来源,且omega-3可以降低甘油三酯,且奇亚籽中含有β-甾醇可以降低细胞胆固醇含量,并含有丰富的膳食纤维、蛋白质,维生素、矿物质、抗氧化物,且不含胆固醇,营养丰富且均衡,其作为非水溶性膳食纤维,吸水后膨胀,体积为原来的数倍,这就导致了人产生饱腹感,减缓消化的速度,使得血糖以及胰岛素可以相对稳定在一定水平,风味创新,减盐、增鲜、增味,产品风味浓厚,留香时间持久。
综上所述,该莱芜香肠调味汁制备工艺简单,利用天然食材进行开发和抽提增鲜、增味型的调味料,保持其天然食材调味料的醇厚感,原料成本低,营养丰富且均衡,产品风味浓厚,留香时间持久,能够控制血糖,降低胆固醇含量。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合具体实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
一种莱芜香肠调味汁,所述莱芜香肠调味汁由调味粉、增味粉、增稠剂和提取原液混合制成,所述调味粉包括芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸,所述增味粉包括水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉,所述增稠剂包括奇亚籽粉和魔芋粉,所述提取原液为乙醇,其按重量配比如下:芹菜籽粉10份、茴香粉20份、木瓜片粉10份、香菇粉10份、甘牛至粉10份、莳萝籽粉10份、迷迭香5份、丁香粉5份、干贝素10份、甘氨酸5份、水解植物蛋白粉10份、酱油粉10份、五香粉10份、肉桂10份、孜然粉11份、芫荽粉10份、花椒粉10份、奇亚籽粉1份、魔芋粉2份、乙醇1350份。
在具体实施例中,所述调味粉由芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸混合制成,所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均为炮制后的可食用天然原料,且所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均呈粉状,所述增味粉由水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉混合制成,且所述水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉均呈粉状,所述增稠剂由奇亚籽粉和魔芋粉混合制成,所述奇亚籽粉和魔芋粉均为炮制后的可食用天然原料,且所述奇亚籽粉和魔芋粉均呈粉状,所述乙醇为食用原料,且所述乙醇的浓度控制范围在80%。
一种莱芜香肠调味汁的制作方法,包括如下步骤:
S1、配料:根据需要制作的莱芜香肠调味汁需求量,按比例称量合适分量的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉、花椒粉、奇亚籽粉、魔芋粉和乙醇,进行备用;
S2、搅拌:将称量完成的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到搅拌机中进行搅拌,使其充分混合,搅拌完成后取出备用;
S3、炒香:将对炒锅进行预热,预热温度为35℃,然后将充分融合后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到炒锅中进行炒制,炒制温度保持在35℃之间,炒制时间为130分钟,制得炒香原料;
S4、提取:将称量好的乙醇放入到煮锅中,然后将炒香后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到乙醇中,并对乙醇进行加热,加热至沸腾后保温130分钟,然后提取过滤提取液,提取完成后,重复上述步骤,直至提取三次过滤提取液;
S5、增稠:将提取完成的过滤提取液进行降温、晾凉,使其温度降低至24℃,然后将称量好的奇亚籽粉和魔芋粉放入到过滤提取液,并进行搅拌,使奇亚籽粉和魔芋粉与过滤提取液充分融合,进行增稠,即制得莱芜香肠调味汁;
S6、分装:对制得莱芜香肠调味汁进行分装制得成品,并对成品进行干燥保存。
实施例2
一种莱芜香肠调味汁,所述莱芜香肠调味汁由调味粉、增味粉、增稠剂和提取原液混合制成,所述调味粉包括芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸,所述增味粉包括水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉,所述增稠剂包括奇亚籽粉和魔芋粉,所述提取原液为乙醇,其按重量配比如下:芹菜籽粉20份、茴香粉40份、木瓜片粉15份、香菇粉20份、甘牛至粉15份、莳萝籽粉20份、迷迭香15份、丁香粉10份、干贝素15份、甘氨酸10份、水解植物蛋白粉15份、酱油粉20份、五香粉20份、肉桂15份、孜然粉20份、奇亚籽粉3份、魔芋粉5份、乙醇2225份。
在具体实施例中,所述调味粉由芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸混合制成,所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均为炮制后的可食用天然原料,且所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均呈粉状,所述增味粉由水解植物蛋白粉、酱油粉、五香粉、肉桂和孜然粉混合制成,且所述水解植物蛋白粉、酱油粉、五香粉、肉桂和孜然粉均呈粉状,所述增稠剂由奇亚籽粉和魔芋粉混合制成,所述奇亚籽粉和魔芋粉均为炮制后的可食用天然原料,且所述奇亚籽粉和魔芋粉均呈粉状,所述乙醇为食用原料,且所述乙醇的浓度为75%。
一种莱芜香肠调味汁的制作方法,包括如下步骤:
S1、配料:根据需要制作的莱芜香肠调味汁需求量,按比例称量合适分量的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、奇亚籽粉、魔芋粉和乙醇,进行备用;
S2、搅拌:将称量完成的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂和孜然粉放入到搅拌机中进行搅拌,使其充分混合,搅拌完成后取出备用;
S3、炒香:将对炒锅进行预热,预热温度为30℃,然后将充分融合后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂和孜然粉放入到炒锅中进行炒制,炒制温度保持在35℃之间,炒制时间为150分钟,制得炒香原料;
S4、提取:将称量好的乙醇放入到煮锅中,然后将炒香后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂和孜然粉放入到乙醇中,并对乙醇进行加热,加热至沸腾后保温150分钟,然后提取过滤提取液,提取完成后,重复上述步骤,直至提取三次过滤提取液;
S5、增稠:将提取完成的过滤提取液进行降温、晾凉,使其温度降低至26℃,然后将称量好的奇亚籽粉和魔芋粉放入到过滤提取液,并进行搅拌,使奇亚籽粉和魔芋粉与过滤提取液充分融合,进行增稠,即制得莱芜香肠调味汁;
S6、分装:对制得莱芜香肠调味汁进行分装制得成品,并对成品进行干燥保存。
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 (7)
1.一种莱芜香肠调味汁,由调味粉、增味粉、增稠剂和提取原液混合制成,其特征在于,所述调味粉包括芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸,所述增味粉包括水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉,所述增稠剂包括奇亚籽粉和魔芋粉,所述提取原液为乙醇,其按重量配比如下:芹菜籽粉10-20份、茴香粉20-40份、木瓜片粉10-15份、香菇粉10-20份、甘牛至粉10-15份、莳萝籽粉10-20份、迷迭香5-15份、丁香粉5-10份、干贝素10-15份、甘氨酸5-10份、水解植物蛋白粉10-15份、酱油粉10-20份、五香粉10-20份、肉桂10-15份、孜然粉11-20份、芫荽粉10-15份、花椒粉10-20份、奇亚籽粉1-3份、魔芋粉2-5份、乙醇1300-2500份。
2.根据权利要求1所述的一种莱芜香肠调味汁,其特征在于,所述调味粉由芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸混合制成。
3.根据权利要求1所述的一种莱芜香肠调味汁,其特征在于,所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均为炮制后的可食用天然原料,且所述芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素和甘氨酸均呈粉状。
4.根据权利要求1所述的一种莱芜香肠调味汁,其特征在于,所述增味粉由水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉中不少于三项混合制成,且所述水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉均呈粉状。
5.根据权利要求1所述的一种莱芜香肠调味汁,其特征在于,所述增稠剂由奇亚籽粉和魔芋粉混合制成,所述奇亚籽粉和魔芋粉均为炮制后的可食用天然原料,且所述奇亚籽粉和魔芋粉均呈粉状。
6.根据权利要求1所述的一种莱芜香肠调味汁,其特征在于,所述乙醇为食用原料,且所述乙醇的浓度控制范围在75-85%。
7.根据权利要求1所述的一种莱芜香肠调味汁的制作方法,其特征在于,包括如下步骤:
S1、配料:根据需要制作的莱芜香肠调味汁需求量,按比例称量合适分量的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉、花椒粉、奇亚籽粉、魔芋粉和乙醇,进行备用;
S2、搅拌:将称量完成的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到搅拌机中进行搅拌,使其充分混合,搅拌完成后取出备用;
S3、炒香:将对炒锅进行预热,预热温度为30-40℃,然后将充分融合后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到炒锅中进行炒制,炒制温度保持在30-40℃之间,炒制时间为120-180分钟,制得炒香原料;
S4、提取:将称量好的乙醇放入到煮锅中,然后将炒香后的芹菜籽粉、茴香粉、木瓜片粉、香菇粉、甘牛至粉、莳萝籽粉、迷迭香、丁香粉、干贝素、甘氨酸、水解植物蛋白粉、酱油粉、五香粉、肉桂、孜然粉、芫荽粉和花椒粉放入到乙醇中,并对乙醇进行加热,加热至沸腾后保温120-180分钟,然后提取过滤提取液,提取完成后,重复上述步骤,直至提取三次过滤提取液;
S5、增稠:将提取完成的过滤提取液进行降温、晾凉,使其温度降低至不高于26℃,然后将称量好的奇亚籽粉和魔芋粉放入到过滤提取液,并进行搅拌,使奇亚籽粉和魔芋粉与过滤提取液充分融合,进行增稠,即制得莱芜香肠调味汁;
S6、分装:对制得莱芜香肠调味汁进行分装制得成品,并对成品进行干燥保存。
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