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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