CN103976328B - 一种薄荷调味粉及其制备方法 - Google Patents
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Abstract
一种薄荷调味粉及其制备方法，其特征在于由下列重量份的原料制成：夏枯草2-3、藿香叶2.5-4、小蓟1-2、啤酒花1.5-2.5、花生壳3-4、五味草1-2、壮筋草0.9-1.3、龙须菜4-5、梅菜3-4、珍珠菜5-6、乌梅6-7、金桔5-7、芝麻25-30、麦芽糖3-5、鸡肉35-37、炼乳4-5、小麦仁4-4.5、葡萄酒10-12、黑胡椒40-45、八角55-60、薄荷叶8-9、营养添加剂8-9。本发明由于添加了薄荷叶，使得本发明口味清凉，而添加的鸡肉可增加本发明的鲜味，同时，本发明在加工过程中添加了多种果蔬，使得本发明营养全面均衡，此外，本发明还含有多种中草药成分，具有清肝明目、舒筋活血、健胃的功效。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种薄荷调味粉及其制备方法。
背景技术
人们在日常生活中常使用调味品来增加菜肴的色、香、味，促进食欲。目前，市场上销售的调味品种类繁多，但其大多只具备调味功能，营养单一，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种薄荷调味粉及其制备方法，本发明具有香味浓郁，营养健康的特点。
本发明所采用的技术方案是：
一种薄荷调味粉，其特征在于由以下重量份的原料制成：
夏枯草2-3、藿香叶2.5-4、小蓟1-2、啤酒花1.5-2.5、花生壳3-4、五味草1-2、壮筋草0.9-1.3、龙须菜4-5、梅菜3-4、珍珠菜5-6、乌梅6-7、金桔5-7、芝麻25-30、麦芽糖3-5、鸡肉35-37、炼乳4-5、小麦仁4-4.5、葡萄酒10-12、黑胡椒40-45、八角55-60、薄荷叶8-9、营养添加剂8-9；
所述营养添加剂由下列重量份原料制成：茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8；
制备方法为：（1）取白萝卜、杨桃果肉，加2-3倍的水打浆，在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时，过滤除渣，收集滤液；
（2）将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出，烘干后研成粉末，即得。
所述的薄荷调味粉的制备方法，其特征在于包括以下步骤：
（1）将夏枯草、藿香叶、小蓟、啤酒花、花生壳、五味草、壮筋草加5-6倍的水文火煎煮40-50分钟，过滤除渣，所得滤液经喷雾干燥制成粉末，得中药粉；
（2）取乌梅、金桔果肉，与龙须菜、梅菜、珍珠菜混合加一倍的水打浆，加入麦芽糖，大火加热搅拌至麦芽糖完全融化后过滤除渣，得果蔬汁；将芝麻加果蔬汁研磨匀质，小火熬膏，烘干后粉碎；
（3）将小麦仁入锅炒香，然后加葡萄酒密封浸泡7-9小时，过滤除渣，收集滤液；将鸡肉加滤液腌渍60-70分钟，然后与炼乳混合拌匀，送入炒锅，大火炒熟后出锅，送入烘箱，待含水量降至7-8%时出料，进行粉碎；
（4）将薄荷叶送入开水锅中漂烫3-5分钟后捞出、沥干，捣成泥，然后与黑胡椒、八角混合拌匀，送入蒸锅，大火蒸15-20分钟后将黑胡椒、八角取出，洗净、烘干后研成粉末，然后与步骤（1）、（2）、（3）所得物料及剩余物料混合拌匀，即得。
本发明中的五味草为罂粟科植物五味草的全草，壮筋草为豆科植物杭子梢的根。
本发明的有益效果为：
本发明由于添加了薄荷叶，使得本发明口味清凉，而添加的鸡肉可增加本发明的鲜味，同时，本发明在加工过程中添加了多种果蔬，使得本发明营养全面均衡，此外，本发明还含有多种中草药成分，具有清肝明目、舒筋活血、健胃的功效。
具体实施方式
一种薄荷调味粉，其特征在于由以下重量份（公斤）的原料制成：
夏枯草2、藿香叶2.5、小蓟1、啤酒花2.5、花生壳3、五味草2、壮筋草1.3、龙须菜5、梅菜4、珍珠菜6、乌梅6、金桔7、芝麻30、麦芽糖5、鸡肉37、炼乳4、小麦仁4.5、葡萄酒12、黑胡椒45、八角60、薄荷叶8、营养添加剂8；
所述营养添加剂由下列重量份（公斤）原料制成：茯苓1.2、西洋参1.4、葛根1.1、木瓜籽1.3、白萝卜10、杨桃11、芸豆5、瓜子仁8；
制备方法为：（1）取白萝卜、杨桃果肉，加2-3倍的水打浆，在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时，过滤除渣，收集滤液；
（2）将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出，烘干后研成粉末，即得。
所述的薄荷调味粉的制备方法，包括以下步骤：
（1）将夏枯草、藿香叶、小蓟、啤酒花、花生壳、五味草、壮筋草加5-6倍的水文火煎煮40-50分钟，过滤除渣，所得滤液经喷雾干燥制成粉末，得中药粉；
（2）取乌梅、金桔果肉，与龙须菜、梅菜、珍珠菜混合加一倍的水打浆，加入麦芽糖，大火加热搅拌至麦芽糖完全融化后过滤除渣，得果蔬汁；将芝麻加果蔬汁研磨匀质，小火熬膏，烘干后粉碎；
（3）将小麦仁入锅炒香，然后加葡萄酒密封浸泡7-9小时，过滤除渣，收集滤液；将鸡肉加滤液腌渍60-70分钟，然后与炼乳混合拌匀，送入炒锅，大火炒熟后出锅，送入烘箱，待含水量降至7-8%时出料，进行粉碎；
（4）将薄荷叶送入开水锅中漂烫3-5分钟后捞出、沥干，捣成泥，然后与黑胡椒、八角混合拌匀，送入蒸锅，大火蒸15-20分钟后将黑胡椒、八角取出，洗净、烘干后研成粉末，然后与步骤（1）、（2）、（3）所得物料及剩余物料混合拌匀，即得。
Claims (2)
1.一种薄荷调味粉，其特征在于由以下重量份的原料制成：
夏枯草2-3、藿香叶2.5-4、小蓟1-2、啤酒花1.5-2.5、花生壳3-4、五味草1-2、壮筋草0.9-1.3、龙须菜4-5、梅菜3-4、珍珠菜5-6、乌梅6-7、金桔5-7、芝麻25-30、麦芽糖3-5、鸡肉35-37、炼乳4-5、小麦仁4-4.5、葡萄酒10-12、黑胡椒40-45、八角55-60、薄荷叶8-9、营养添加剂8-9；
所述营养添加剂由下列重量份原料制成：茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8；
制备方法为：（1）取白萝卜、杨桃果肉，加2-3倍的水打浆，在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时，过滤除渣，收集滤液；
（2）将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出，烘干后研成粉末，即得。
2.根据权利要求1所述的薄荷调味粉的制备方法，其特征在于包括以下步骤：
（1）将夏枯草、藿香叶、小蓟、啤酒花、花生壳、五味草、壮筋草加5-6倍的水文火煎煮40-50分钟，过滤除渣，所得滤液经喷雾干燥制成粉末，得中药粉；
（2）取乌梅、金桔果肉，与龙须菜、梅菜、珍珠菜混合加一倍的水打浆，加入麦芽糖，大火加热搅拌至麦芽糖完全融化后过滤除渣，得果蔬汁；将芝麻加果蔬汁研磨匀质，小火熬膏，烘干后粉碎；
（3）将小麦仁入锅炒香，然后加葡萄酒密封浸泡7-9小时，过滤除渣，收集滤液；将鸡肉加滤液腌渍60-70分钟，然后与炼乳混合拌匀，送入炒锅，大火炒熟后出锅，送入烘箱，待含水量降至7-8%时出料，进行粉碎；
（4）将薄荷叶送入开水锅中漂烫3-5分钟后捞出、沥干，捣成泥，然后与黑胡椒、八角混合拌匀，送入蒸锅，大火蒸15-20分钟后将黑胡椒、八角取出，洗净、烘干后研成粉末，然后与步骤（1）、（2）、（3）所得物料及剩余物料混合拌匀，即得。
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