CN117044919A - 一种青豌豆调味料制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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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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- A—HUMAN NECESSITIES
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Abstract
本发明涉及调料制作技术领域，且公开了一种青豌豆调味料制作方法，所述该青豌豆调味料的所需原料如下：青碗豆400‑500、黄秋葵40‑60、辣木籽粉5‑15、姜笋30‑50、虾皮粉10‑15、茴香30‑40、韭菜花15‑30、香葱10‑20、五香粉1‑3、荔枝草2‑3、荷叶1‑2、三七花23、薄荷12、乌梅2‑3、冰草1‑2、牡丹皮2‑3、桑葚叶1‑3、甘草2‑4、胡椒粉3‑4、红糖10‑20、白酒25‑30、食盐30‑40、紫苏子油适量。该青豌豆调味料制作方法，本发明配方以青豌豆为主原料，添加黄秋葵、辣木籽粉等成分，丰富营养保健成分，调制味道鲜香浓郁，口味独特；同时增加三七花、荷叶、乌梅等中药成分，有清热解毒、提神补气、除劳去烦等功效，绿色安全无害，长期食用有益健康。
Description
技术领域
本发明涉及调料制作技术领域，具体为一种青豌豆调味料制作方法。
背景技术
豌豆高钾低钠，对保护心血管有益。豌豆中的蛋白质含量丰富.质量好.包括人体所必需的各种氨基酸，经常食用对生长发育大有益处。豌豆有和巾益气、利小便、解疮毒、通乳及消肿的功效，是脱肛、慢性腹泻、子宫脱垂等中气不足症状的食疗佳品，哺乳期女性多吃点豌豆还可增加奶量。豌豆含有丰富的维生素A原.可在体内转化为维生素A.而后者具有润泽皮肤的作用。豌豆所含的止权酸、赤霉素和植物凝集素等物质，具有抗菌消炎、增强新陈代谢的功效，因此本发明提供了一种青豌豆调味料制作方法。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种青豌豆调味料制作方法，解决了上述背景技术中提出的问题。
(二)技术方案
为实现以上目的，本发明提供如下技术方案：一种青豌豆调味料制作方法，所述该青豌豆调味料的所需原料如下：青碗豆400-500、黄秋葵40-60、辣木籽粉5-15、姜笋30-50、虾皮粉10-15、茴香30-40、韭菜花15-30、香葱10-20、五香粉1-3、荔枝草2-3、荷叶1-2、三七花23、薄荷12、乌梅2-3、冰草1-2、牡丹皮2-3、桑葚叶1-3、甘草2-4、胡椒粉3-4、红糖10-20、白酒25-30、食盐30-40、紫苏子油适量。
优选的，包括以下步骤：
S1、称取下列重量份的原料：青碗豆500、黄秋葵60、辣木籽粉15、姜笋50、虾皮粉15、茴香40、韭菜花30、香葱20、五香粉3、荔枝草3、荷叶2、三七花23、薄荷12、乌梅3、冰草2、牡丹皮3、桑葚叶3、甘草4、胡椒粉4、红糖20、白酒30、食盐40、紫苏子油适量；
S2、将新鲜黄秋葵、姜笋、茴香、韭菜花、香葱洗净，烘制干燥，研磨成粉，入油锅炒制出香，加6倍水煎煮，过滤去渣，滤液浓缩，喷雾干燥，得粉体；
S3、将荔枝草、荷叶、三七花、薄荷、乌梅、冰草、牡丹皮、桑葚叶、甘草破碎成颗粒合并，加水煎煮，过滤去渣，得提取液；
S4、将青豌豆入锅炒制干香，加入2-4倍水煮沸，加入提取液、红糖、白酒、食盐搅拌均匀，文火焖润12小时，磨制成浆，冷冻干燥破碎过60-100目筛，得豆粉；
S5、将辣木籽粉、虾皮粉、五香粉、胡椒粉、豆粉、粉体合并混匀，送入真空炒制机炒制干香即可。
(三)有益效果
与现有技术相比，本发明提供了一种青豌豆调味料制作方法，具备以下
有益效果：
该青豌豆调味料制作方法，本发明配方以青豌豆为主原料，添加黄秋葵、辣木籽粉等成分，丰富营养保健成分，调制味道鲜香浓郁，口味独特；同时增加三七花、荷叶、乌梅等中药成分，有清热解毒、提神补气、除劳去烦等功效，绿色安全无害，长期食用有益健康。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明提供一种技术方案：所述该青豌豆调味料的所需原料如下：青碗豆400-500、黄秋葵40-60、辣木籽粉5-15、姜笋30-50、虾皮粉10-15、茴香30-40、韭菜花15-30、香葱10-20、五香粉1-3、荔枝草2-3、荷叶1-2、三七花23、薄荷12、乌梅2-3、冰草1-2、牡丹皮2-3、桑葚叶1-3、甘草2-4、胡椒粉3-4、红糖10-20、白酒25-30、食盐30-40、紫苏子油适量，包括以下步骤：S1、称取下列重量份的原料：青碗豆500、黄秋葵60、辣木籽粉15、姜笋50、虾皮粉15、茴香40、韭菜花30、香葱20、五香粉3、荔枝草3、荷叶2、三七花23、薄荷12、乌梅3、冰草2、牡丹皮3、桑葚叶3、甘草4、胡椒粉4、红糖20、白酒30、食盐40、紫苏子油适量；S2、将新鲜黄秋葵、姜笋、茴香、韭菜花、香葱洗净，烘制干燥，研磨成粉，入油锅炒制出香，加6倍水煎煮，过滤去渣，滤液浓缩，喷雾干燥，得粉体；S3、将荔枝草、荷叶、三七花、薄荷、乌梅、冰草、牡丹皮、桑葚叶、甘草破碎成颗粒合并，加水煎煮，过滤去渣，得提取液；S4、将青豌豆入锅炒制干香，加入2-4倍水煮沸，加入提取液、红糖、白酒、食盐搅拌均匀，文火焖润12小时，磨制成浆，冷冻干燥破碎过60-100目筛，得豆粉；S5、将辣木籽粉、虾皮粉、五香粉、胡椒粉、豆粉、粉体合并混匀，送入真空炒制机炒制干香即可。
具体实施例
一种青豌豆调味料制作方法，其特征在于包括以下步骤：
(1)、称取下列重量份(克)的原料：青碗豆500、黄秋葵50、辣木籽粉10、姜笋30、虾皮粉12、茴香30、韭菜花20、香葱15、五香粉2、荔枝草2、荷叶2、三七花2、薄荷1、乌梅2、冰草2、牡丹皮3、桑葚叶2、甘草3、胡椒粉4、红糖20、白酒30、食盐30、紫苏子油适量；
(2)、将新鲜黄秋葵、姜笋、茴香、韭菜花、香葱洗净，烘制干燥，研磨成粉，入油锅炒制出香，加5倍水煎煮，过滤去渣，滤液浓缩，喷雾干燥，得粉体；
(3)、将荔枝草、荷叶、三七花、薄荷、乌梅、冰草、牡丹皮、桑葚叶、甘草破碎成颗粒合并，加水煎煮，过滤去渣，得提取液；
(4)、将青豌豆入锅炒制干香，加入4倍水煮沸，加入提取液、红糖、白酒、食盐搅拌均匀，文火焖润2小时，磨制成浆，冷冻干燥破碎过100目筛，得豆粉；
(5)、将辣木籽粉、虾皮粉、五香粉、胡椒粉、豆粉、粉体合并混匀，送入真空炒制机炒制干香即可。
工作步骤；
S1、称取下列重量份的原料：青碗豆400-500、黄秋葵40-60、辣木籽粉5-15、姜笋30-50、虾皮粉10-15、茴香30-40、韭菜花15-30、香葱10-20、五香粉1-3、荔枝草2-3、荷叶1-2、三七花23、薄荷12、乌梅2-3、冰草1-2、牡丹皮2-3、桑葚叶1-3、甘草2-4、胡椒粉3-4、红糖10-20、白酒25-30、食盐30-40、紫苏子油适量；
S2、将新鲜黄秋葵、姜笋、茴香、韭菜花、香葱洗净，烘制干燥，研磨成粉，入油锅炒制出香，加6倍水煎煮，过滤去渣，滤液浓缩，喷雾干燥，得粉体；
S3、将荔枝草、荷叶、三七花、薄荷、乌梅、冰草、牡丹皮、桑葚叶、甘草破碎成颗粒合并，加水煎煮，过滤去渣，得提取液；
S4、将青豌豆入锅炒制干香，加入2-4倍水煮沸，加入提取液、红糖、白酒、食盐搅拌均匀，文火焖润12小时，磨制成浆，冷冻干燥破碎过60-100目筛，得豆粉；
S5、将辣木籽粉、虾皮粉、五香粉、胡椒粉、豆粉、粉体合并混匀，送入真空炒制机炒制干香即可。
综上所述，该青豌豆调味料制作方法，本发明配方以青豌豆为主原料，添加黄秋葵、辣木籽粉等成分，丰富营养保健成分，调制味道鲜香浓郁，口味独特；同时增加三七花、荷叶、乌梅等中药成分，有清热解毒、提神补气、除劳去烦等功效，绿色安全无害，长期食用有益健康。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (2)
1.一种青豌豆调味料制作方法，其特征在于：所述该青豌豆调味料的所需原料如下：青碗豆400-500、黄秋葵40-60、辣木籽粉5-15、姜笋30-50、虾皮粉10-15、茴香30-40、韭菜花15-30、香葱10-20、五香粉1-3、荔枝草2-3、荷叶1-2、三七花23、薄荷12、乌梅2-3、冰草1-2、牡丹皮2-3、桑葚叶1-3、甘草2-4、胡椒粉3-4、红糖10-20、白酒25-30、食盐30-40、紫苏子油适量。
2.根据权利要求1所述的一种青豌豆调味料制作方法，其特征在于：包括以下步骤：
S1、称取下列重量份的原料：青碗豆500、黄秋葵60、辣木籽粉15、姜笋50、虾皮粉15、茴香40、韭菜花30、香葱20、五香粉3、荔枝草3、荷叶2、三七花23、薄荷12、乌梅3、冰草2、牡丹皮3、桑葚叶3、甘草4、胡椒粉4、红糖20、白酒30、食盐40、紫苏子油适量；
S2、将新鲜黄秋葵、姜笋、茴香、韭菜花、香葱洗净，烘制干燥，研磨成粉，入油锅炒制出香，加6倍水煎煮，过滤去渣，滤液浓缩，喷雾干燥，得粉体；
S3、将荔枝草、荷叶、三七花、薄荷、乌梅、冰草、牡丹皮、桑葚叶、甘草破碎成颗粒合并，加水煎煮，过滤去渣，得提取液；
S4、将青豌豆入锅炒制干香，加入2-4倍水煮沸，加入提取液、红糖、白酒、食盐搅拌均匀，文火焖润12小时，磨制成浆，冷冻干燥破碎过60-100目筛，得豆粉；
S5、将辣木籽粉、虾皮粉、五香粉、胡椒粉、豆粉、粉体合并混匀，送入真空炒制机炒制干香即可。
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