CN103750248A - 一种低脂低盐脆皮烤肉用调料 - Google Patents
一种低脂低盐脆皮烤肉用调料 Download PDFInfo
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Abstract
本发明涉及一种调味料,特别公开了一种低脂低盐脆皮烤肉用调料。该低脂低盐脆皮烤肉用调料,由A调料和B调料组成,A调料由以下原料制成:八角茴香、小茴香、丁香、木香、花椒、肉桂、白芷、草果、高良姜、白豆蔻、香茅、紫苏叶、干姜、枸杞子、荜茇、辛夷、姜黄、薄荷、食盐;B调料由以下原料组成:荷叶、陈皮、香叶、甘草、桂枝。本发明低脂低盐脆皮烤肉用调料,制备简单,配比合理,营养丰富,使烤出的肉类既美味又健身;不添加任何化学添加剂,使用了多种香辛料,具有增进食欲、消除异味、增加香气和着色的作用,同时还具有抗菌防腐、抗氧化的作用。
Description
(一)技术领域
本发明涉及一种调味料,特别涉及一种低脂低盐脆皮烤肉用调料。
(二)背景技术
调料是烤肉过程中不可缺少的重要配料,调料的好坏直接影响着烤肉的质量和口味,从而影响到烤肉食品的声誉。目前现有的烤肉用调料,一般成份都比较简单,配比不够合理,口味单一,没有特色,在调料的使用方法上一般分为三种情况:一种是在烤肉的腌制过程中,用调料直接来腌肉,腌好后再烤;另一种是将肉烤好后,将调料直接撒在肉上调味;最后一种是先用调料腌肉,待肉烤好后,再将调料撒在肉上调味,使用这几种方法烤出来的肉,无论是肉皮还是肉里面,通常都比较油腻,让人感觉没有胃口,达不到科学、营养的要求,满足不了人们的需求。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种制备简单、配比合理、营养丰富、增进人们食欲、促进消化的低脂低盐脆皮烤肉用调料。
本发明是通过如下技术方案实现的:
一种低脂低盐脆皮烤肉用调料,由A调料和B调料组成,
A调料由以下重量份数的原料制成:
八角茴香1-3份、小茴香1-3份、丁香4-6份、木香0.5-3份、
花椒3-5份、肉桂1-3份、白芷1-3份、草果2-5份、
高良姜2-5份、白豆蔻3-5份、香茅1-2份、紫苏叶2-3份、
干姜1-2份、枸杞子2-4份、荜茇1-2份、辛夷2-3份、
姜黄0.3-1份、薄荷0.5-2份、食盐4-6份;
其制备方法为:
按上述重量分别选取八角茴香、小茴香、丁香、木香、花椒、肉桂、白芷、草果、高良姜、白豆蔻、香茅、紫苏叶、干姜、枸杞子、荜茇、辛夷、姜黄、薄荷,混合后烘干炒热,待略出香味时停止炒热,开始粉碎,粉碎后过10目筛子,将未通过筛子的混合料继续混合均匀后,再次粉碎,然后过10目筛子,将两次通过筛子的混合料混匀,待彻底凉透后,再与食盐搅拌均匀即得A调料;
B调料由以下重量份数的原料组成:
荷叶40-70份、陈皮40-70份、香叶40-70份、甘草40-70份、桂枝40-70份;
其制备方法为:
将荷叶、陈皮、香叶、甘草、桂枝分别烘干,荷叶、陈皮、香叶烘干后备用,然后将甘草、桂枝截成3-10厘米小段,再与荷叶、陈皮、香叶混合后即得B调料。
该低脂低盐脆皮烤肉用调料,其优选的重量配比为:由A调料和B调料组成,
A调料由以下重量份数的原料制成:
八角茴香2份、小茴香2份、丁香5份、木香1份、
花椒4份、肉桂2份、白芷2份、草果3份、
高良姜3份、白豆蔻4份、香茅1.5份、紫苏叶2.5份、
干姜1.5份、枸杞子3份、荜茇1.5份、辛夷2.5份、
姜黄0.6份、薄荷1份、食盐5份;
其制备方法为:
按上述重量分别选取八角茴香、小茴香、丁香、木香、花椒、肉桂、白芷、草果、高良姜、白豆蔻、香茅、紫苏叶、干姜、枸杞子、荜茇、辛夷、姜黄、薄荷,混合后烘干炒热,待略出香味时停止炒热,开始粉碎,粉碎后过10目筛子,将未通过筛子的混合料继续混合均匀后,再次粉碎,然后过10目筛子,将两次通过筛子的混合料混匀,待彻底凉透后,再与食盐搅拌均匀即得A调料;
B调料由以下重量份数的原料组成:
荷叶50份、陈皮50份、香叶50份、甘草50份、桂枝50份;
其制备方法为:
将荷叶、陈皮、香叶、甘草、桂枝分别烘干,荷叶、陈皮、香叶烘干后备用,然后将甘草、桂枝截成3-10厘米小段,再与荷叶、陈皮、香叶混合后即得B调料。
本发明低脂低盐脆皮烤肉用调料的使用方法为:
A调料的使用方法为:将肉与A调料按重量比为10:1的比例称重备好,再将A调料分两次均匀搓撒到猪肉上:首次取A调料总重量70%的A调料均匀搓撒在肉上,搓撒后腌渍半小时,然后倒掉渍出水分,再用剩余的A调料进行第二次搓撒,揉搓时间为10-20分钟,以充分入味;
B调料的使用方法为:先将肉放入烤炉中在木炭上方进行烘烤,待肉皮变黄而不焦时,将B调料放于木炭上作为燃料燃烧即可。
本发明所采用的各原料的药用性能如下所示:
八角茴香:散寒,理气,止痛。主治寒疝腹痛,腰膝冷痛,胃寒呕吐,脘腹疼痛,寒湿脚气;
小茴香:温肾暖肝,行气止痛,和胃。主治寒疝腹痛,睾丸偏坠,脘腹冷痛,食少吐泻,胁痛,肾虚腰痛,痛经;
丁香:温中,降逆,暖肾。主治胃寒呃逆,呕吐,反胃,泻痢,脘腹冷痛,痃癖,疝气,奔豚气,癣症;
木香:行气止痛,调中导滞。主治胸胁胀满,脘腹胀痛,呕吐泄泻,痢疾后重;
花椒:温中止痛,除湿止泻,杀虫止痒。主治脾胃虚寒型脘腹冷痛,蛔虫腹痛,呕吐泄泻,肺寒咳喘,龋齿牙痛,阴阳带下,湿疹皮肤瘙痒;
肉桂:补火助阳,散寒止痛,温经通脉。主治肾阳不足,命门火衰之畏寒肢冷,腰膝酸软,阳痿遗精,小便不利或频数,短气喘促,浮肿尿少诸症;宫冷***,痛经经闭,产后瘀滞腹痛;阴疽流注,或虚寒痈疡脓成不溃,或溃后不敛;
白芷:祛风除湿,通窍止痛,消肿排脓。主治感冒头痛,眉棱骨痛,牙痛,鼻塞,鼻渊,湿胜久泻,赤白带下,痈疽疮疡;
草果:燥湿温中,祛痰截疟。主治脘腹冷痛,恶心呕吐,胸膈痞满,泄泻,下痢,疟疾;
高良姜:温中散寒,理气止痛。主治脘腹冷痛,呕吐,噫气;
白豆蔻:化湿行气,温中止呕,开胃消食。主治湿阻气滞,脾胃不和,脘腹胀满,不思饮食,湿温初起,胸闷不饥,胃寒呕吐,食积不消;
香茅:祛风通络,温中止痛。主治感冒头身疼痛,风寒湿痹,脘腹冷痛,泄泻,跌打损伤;
紫苏叶:散寒解表,行气化痰,安胎,解鱼蟹毒。主治风寒表征,咳嗽痰多,胸脘胀满,恶心呕吐,腹痛吐泻,胎气不和,妊娠恶阻,食鱼蟹中毒;
干姜:温中散寒,回阳通脉,温肺化饮。主治脘腹冷痛,呕吐,泄泻,亡阳厥逆,寒湿痹痛,寒饮喘咳;
枸杞子:养肝,滋肾,润肺。主治肝肾亏虚,头晕目眩,目视不清,腰膝酸软,阳痿遗精,虚劳咳嗽,消渴引饮;
荜茇:温中散寒,下气止痛。主治脘腹冷痛,呕吐,泄泻,头痛,牙痛,鼻渊,冠心病心绞痛;
辛夷:散风寒,通鼻窍。主治风寒头痛,鼻塞,鼻渊,鼻流浊涕;
姜黄:破血行气,痛经止痛。主治血瘀气滞诸证,胸腹胁痛,妇女痛经,闭经,产后瘀滞腹痛,风湿痹痛,跌打损伤,痈肿,诸疮癣初生时痛痒;
薄荷:宣散风热,清利头目,利咽,透疹,疏肝解郁。主治风热表征,头痛目赤,咽喉肿痛,麻疹不透,风疹瘙痒,肝郁胁痛;
荷叶:清热解暑,升阳,止血。主治暑热烦渴,头痛眩晕,脾虚腹胀,大便泄泻,吐血下血,产后恶露不净,赤游火丹;
陈皮:理气调中,降逆止呕,燥湿化痰。主治胸膈满闷,脘腹胀痛,不思饮食,呕吐,哕逆;咳嗽痰多;
香叶:祛风除湿,行气止痛。主治风湿痹痛,疝气,阴囊湿疹,疥癣;
甘草:和中缓急,润肺,解毒,调和诸药。炙用治脾胃虚弱,倦怠食少,腹痛便溏,四肢挛急疼痛,心悸,脏躁,肺痿咳嗽;生用治咽喉肿痛,痈疮肿毒,小儿胎毒,及药物、食物中毒;
桂枝:散寒解表,温经,通阳。主治风寒表征,寒湿痹痛,四肢厥冷,经闭痛经,癥瘕结块,胸痹,心悸,痰饮,小便不利。
本发明低脂低盐脆皮烤肉用调料,制备简单,配比合理,营养丰富,根据传统中医药学“食药一体”的理论,按照“脾气须健旺、胃气宜和降”的中医施治原则,按健脾、和胃、滋补、增香、除菌、除腥的要求,把人体需要的酸、甜、苦、辣、咸五味有机的结合起来,使烤出的肉类既美味又健身;不添加任何化学添加剂,使用了多种香辛料,具有增进食欲、消除异味、增加香气和着色的作用,同时还具有抗菌防腐、抗氧化的作用;此外,白豆蔻、干姜等香辛料还具有促进消化、抑制体内脂肪积蓄、降低血中胆固醇、防止血栓、抗衰老等作用;本发明低脂低盐脆皮烤肉用调料,由A调料和B调料组成,A调料用于腌肉,使肉充分入味,B调料放于木炭上作为燃料燃烧,使B调料中香料的香味通过蒸汽的形式渗透到肉胚之中,烤出来的肉皮酥脆,美味不油腻,含盐量较少,同时荷叶和甘草还可以中和其他香辛料的热性。
(四)具体实施方式
下面结合实施例对本发明作进一步说明,但本发明并不局限于此,实施例中的制备方法均为常规制备方法,不再详述。
实施例1:
该低脂低盐脆皮烤肉用调料,由A调料和B调料组成,
A调料由以下重量的原料制成:
八角茴香2千克、小茴香2千克、丁香5千克、木香1千克、
花椒4千克、肉桂2千克、白芷2千克、草果3千克、
高良姜3千克、白豆蔻4千克、香茅1.5千克、紫苏叶2.5千克、
干姜1.5千克、枸杞子3千克、荜茇1.5千克、辛夷2.5千克、
姜黄0.6千克、薄荷1千克、食盐5千克;
其制备方法为:
按上述重量分别选取八角茴香、小茴香、丁香、木香、花椒、肉桂、白芷、草果、高良姜、白豆蔻、香茅、紫苏叶、干姜、枸杞子、荜茇、辛夷、姜黄、薄荷,混合后烘干炒热,待略出香味时停止炒热,开始粉碎,粉碎后过10目筛子,将未通过筛子的混合料继续混合均匀后,再次粉碎,然后过10目筛子,将两次通过筛子的混合料混匀,待彻底凉透后,再与食盐搅拌均匀即得A调料;
B调料由以下重量的原料组成:
荷叶50千克、陈皮50千克、香叶50千克、甘草50千克、桂枝50千克;
其制备方法为:
将荷叶、陈皮、香叶、甘草、桂枝分别烘干,荷叶、陈皮、香叶烘干后备用,然后将甘草、桂枝截成3-10厘米小段,再与荷叶、陈皮、香叶混合后即得B调料。
该低脂低盐脆皮烤肉用调料的使用方法为:
A调料的使用方法为:将肉与A调料按重量比为10:1的比例称重备好,再将A调料分两次均匀搓撒到猪肉上:首次取A调料总重量70%的A调料均匀搓撒在肉上,搓撒后腌渍半小时,然后倒掉渍出水分,再用剩余的A调料进行第二次搓撒,揉搓时间为10-20分钟,以充分入味;
B调料的使用方法为:先将肉放入烤炉中在木炭上方进行烘烤,待肉皮变黄而不焦时,将B调料放于木炭上作为燃料燃烧即可。
实施例2:
该低脂低盐脆皮烤肉用调料,由A调料和B调料组成,
A调料由以下重量的原料制成:
八角茴香1千克、小茴香1千克、丁香4千克、木香0.5千克、
花椒3千克、肉桂1千克、白芷1千克、草果2千克、
高良姜2千克、白豆蔻3千克、香茅1千克、紫苏叶2千克、
干姜1千克、枸杞子2千克、荜茇1千克、辛夷2千克、
姜黄0.3千克、薄荷0.5千克、食盐4千克;
B调料由以下重量的原料组成:
荷叶40千克、陈皮40千克、香叶40千克、甘草40千克、桂枝40千克。制备方法与使用方法同实施例1。
实施例3:
该低脂低盐脆皮烤肉用调料,由A调料和B调料组成,
A调料由以下重量的原料制成:
八角茴香3千克、小茴香3千克、丁香6千克、木香3千克、
花椒5千克、肉桂3千克、白芷3千克、草果5千克、
高良姜5千克、白豆蔻5千克、香茅2千克、紫苏叶3千克、
干姜2千克、枸杞子4千克、荜茇2千克、辛夷3千克、
姜黄1千克、薄荷2千克、食盐6千克;
B调料由以下重量的原料组成:
荷叶70千克、陈皮70千克、香叶70千克、甘草70千克、桂枝70千克。制备方法与使用方法同实施例1。
Claims (2)
1.一种低脂低盐脆皮烤肉用调料,其特征是:由A调料和B调料组成,
A调料由以下重量份数的原料制成:
八角茴香1-3份、小茴香1-3份、丁香4-6份、木香0.5-3份、
花椒3-5份、肉桂1-3份、白芷1-3份、草果2-5份、
高良姜2-5份、白豆蔻3-5份、香茅1-2份、紫苏叶2-3份、
干姜1-2份、枸杞子2-4份、荜茇1-2份、辛夷2-3份、
姜黄0.3-1份、薄荷0.5-2份、食盐4-6份;
其制备方法为:
按上述重量分别选取八角茴香、小茴香、丁香、木香、花椒、肉桂、白芷、草果、高良姜、白豆蔻、香茅、紫苏叶、干姜、枸杞子、荜茇、辛夷、姜黄、薄荷,混合后烘干炒热,待略出香味时停止炒热,开始粉碎,粉碎后过10目筛子,将未通过筛子的混合料继续混合均匀后,再次粉碎,然后过10目筛子,将两次通过筛子的混合料混匀,待彻底凉透后,再与食盐搅拌均匀即得A调料;
B调料由以下重量份数的原料组成:
荷叶40-70份、陈皮40-70份、香叶40-70份、甘草40-70份、桂枝40-70份;
其制备方法为:
将荷叶、陈皮、香叶、甘草、桂枝分别烘干,荷叶、陈皮、香叶烘干后备用,然后将甘草、桂枝截成3-10厘米小段,再与荷叶、陈皮、香叶混合后即得B调料。
2.根据权利要求1所述的一种低脂低盐脆皮烤肉用调料,其特征是:由A调料和B调料组成,
A调料由以下重量份数的原料制成:
八角茴香2份、小茴香2份、丁香5份、木香1份、
花椒4份、肉桂2份、白芷2份、草果3份、
高良姜3份、白豆蔻4份、香茅1.5份、紫苏叶2.5份、
干姜1.5份、枸杞子3份、荜茇1.5份、辛夷2.5份、
姜黄0.6份、薄荷1份、食盐5份;
其制备方法为:
按上述重量分别选取八角茴香、小茴香、丁香、木香、花椒、肉桂、白芷、草果、高良姜、白豆蔻、香茅、紫苏叶、干姜、枸杞子、荜茇、辛夷、姜黄、薄荷,混合后烘干炒热,待略出香味时停止炒热,开始粉碎,粉碎后过10目筛子,将未通过筛子的混合料继续混合均匀后,再次粉碎,然后过10目筛子,将两次通过筛子的混合料混匀,待彻底凉透后,再与食盐搅拌均匀即得A调料;
B调料由以下重量份数的原料组成:
荷叶50份、陈皮50份、香叶50份、甘草50份、桂枝50份;
其制备方法为:
将荷叶、陈皮、香叶、甘草、桂枝分别烘干,荷叶、陈皮、香叶烘干后备用,然后将甘草、桂枝截成3-10厘米小段,再与荷叶、陈皮、香叶混合后即得B调料。
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Cited By (6)
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CN105995889A (zh) * | 2016-05-27 | 2016-10-12 | 张维秀 | 一种烤鸡腌制料及其制备方法 |
CN106213422A (zh) * | 2016-07-27 | 2016-12-14 | 梁建 | 烧烤调料 |
CN106579278A (zh) * | 2016-10-31 | 2017-04-26 | 广西南宁市唐郎食品有限公司 | 一种烧烤调料 |
CN109757694A (zh) * | 2019-03-13 | 2019-05-17 | 江苏极宇生物科技有限公司 | 一种调味核桃仁的制备方法 |
CN109757694B (zh) * | 2019-03-13 | 2022-12-27 | 江苏极宇生物科技有限公司 | 一种调味核桃仁的制备方法 |
CN114766652A (zh) * | 2022-05-24 | 2022-07-22 | 四川同耕纪农业科技有限公司 | 一种可祛除异味的腊肉腌制调料、腌制方法以及腊肉 |
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