CN104305096A - 一种虾肉乌梅五香味的即食粉丝调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种虾肉乌梅五香味的即食粉丝调味料,由以下重量份的原料制成:食用盐30-50、辣椒粉15-25、五香粉40-50、白砂糖6-10、豆瓣酱30-40、油炸花生米10-15、大豆油5-6、酱油3-4、姜汁4-5、乌梅肉7-8、虾肉12-15、酸奶6-7、竹笋干4-7、大豆蛋白粉6-7、榕须2-3、川层草1-3、红景天1-2、地黄叶3-4、螃蟹壳2-5、营养添加粉8-10;发明添加了五香粉等各种调味品,使得粉丝色香味俱全、增强食欲,添加的竹笋干,含有丰富的蛋白质、纤维素、氨基酸以及微量元素,有助食、开胃之功效;同时本发明还采用红景天等多种中草药,长期服用具有改善睡眠、活血止血的功效。
Description
技术领域
本发明主要涉及调味品领域,尤其涉及一种虾肉乌梅五香味的即食粉丝调味料及其制备方法。
背景技术
牛肉汤、牛肉粉丝是安徽的一大特色食品,是在烫熟的粉丝中加入高汤、以及牛肉,但是只能现做现吃。现在,想把这种好吃的食品做成即食粉丝进行推广,即一包粉丝、一个牛肉包、一个调料包,只需开水烫食即可。调料包的作用显得至关重要,不同的调料包决定了该即食粉丝的不同风味。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种虾肉乌梅五香味的即食粉丝调味料及其制备方法。
本发明是通过以下技术方案实现的:
一种虾肉乌梅五香味的即食粉丝调味料,其特征在于由以下重量份的原料制成:
食用盐30-50、辣椒粉15-25、五香粉40-50、白砂糖6-10、豆瓣酱30-40、油炸花生米10-15、大豆油5-6、酱油3-4、姜汁4-5、乌梅肉7-8、虾肉12-15、酸奶6-7、竹笋干4-7、大豆蛋白粉6-7、榕须2-3、川层草1-3、红景天1-2、地黄叶3-4、螃蟹壳2-5、营养添加粉8-10;
所述的营养添加粉由以下重量份的原料制成:
鹅肉干7-8、羊脊骨汤8-12、冬枣酒5-6、薇菜嫩叶4-6、羽扇豆渣6-8、鲜奶浆菌7-9、泡椒水4-5、夏蜡梅2-4、龙船花2-3、茯神2-3、珍珠草3-4、黄皮核1-2;
制备方法为:(1)将夏蜡梅、龙船花、茯神、珍珠草、黄皮核混合,水提3-4次,每次水提量为混合物料的3-5倍,过滤,合并滤液;所得滤液与羽扇豆渣混合打浆,所得浆液与羊脊骨汤混合入锅,煮沸、冷却后,经喷雾干燥处理后,得营养药粉;
(2)将冬枣酒、泡椒水混合,得腌制液,将鹅肉干置于腌制液中浸泡腌渍2-3小时,出料,与薇菜嫩叶、鲜奶浆菌混合,捣碎成糊,所得糊状物置于烤箱中烘烤至熟干,出料,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,混合均匀,即得。
所述的一种虾肉乌梅五香味的即食粉丝调味料的制备方法,其特征在于包括以下步骤:
(1)将大豆油置于锅中烧至七成热,倒入豆瓣酱,大火炒至3-5分钟,出料,置于烤箱中烘烤至干透,出料,与油炸花生米混合研磨成粉;
(2)将乌梅肉、虾肉与酱油、姜汁混合揉拌均匀,沥干水分,将竹笋干铺在烤盘上,将腌渍好的乌梅肉、虾肉摊在竹笋干上,再喷淋一层酸奶后,将烤盘置于烤箱中,烘烤至干透,出料,粉碎;
(3)将榕须、川层草、红景天、地黄叶、螃蟹壳混合,水提2-3次,每次水提量为混合物料的3-5倍,过滤,合并滤液,再经喷雾干燥处理后,得中药粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,即得。
本发明的优点是:
本发明添加了五香粉、豆瓣酱等各种调味品,使得粉丝色香味俱全、增强食欲,添加的竹笋干,含有丰富的蛋白质、纤维素、氨基酸以及微量元素,有助食、开胃之功效;还采用的虾肉具补肾壮阳、理气开胃的功能,同时本发明还采用红景天等多种中草药,长期服用具有改善睡眠、活血止血的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种虾肉乌梅五香味的即食粉丝调味料,由以下重量份的原料制成:
食用盐50、辣椒粉25、五香粉50、白砂糖10、豆瓣酱40、油炸花生米15、大豆油6、酱油4、姜汁5、乌梅肉8、虾肉15、酸奶7、竹笋干7、大豆蛋白粉7、榕须3、川层草3、红景天2、地黄叶4、螃蟹壳5、营养添加粉10;
所述的营养添加粉由以下重量份的原料制成:
鹅肉干8、羊脊骨汤12、冬枣酒6、薇菜嫩叶6、羽扇豆渣8、鲜奶浆菌9、泡椒水5、夏蜡梅4、龙船花3、茯神3、珍珠草4、黄皮核2;
制备方法为:(1)将夏蜡梅、龙船花、茯神、珍珠草、黄皮核混合,水提4次,每次水提量为混合物料的5倍,过滤,合并滤液;所得滤液与羽扇豆渣混合打浆,所得浆液与羊脊骨汤混合入锅,煮沸、冷却后,经喷雾干燥处理后,得营养药粉;
(2)将冬枣酒、泡椒水混合,得腌制液,将鹅肉干置于腌制液中浸泡腌渍3小时,出料,与薇菜嫩叶、鲜奶浆菌混合,捣碎成糊,所得糊状物置于烤箱中烘烤至熟干,出料,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,混合均匀,即得。
所述的一种虾肉乌梅五香味的即食粉丝调味料的制备方法,其特征在于包括以下步骤:
(1)将大豆油置于锅中烧至七成热,倒入豆瓣酱,大火炒至5分钟,出料,置于烤箱中烘烤至干透,出料,与油炸花生米混合研磨成粉;
(2)将乌梅肉、虾肉与酱油、姜汁混合揉拌均匀,沥干水分,将竹笋干铺在烤盘上,将腌渍好的乌梅肉、虾肉摊在竹笋干上,再喷淋一层酸奶后,将烤盘置于烤箱中,烘烤至干透,出料,粉碎;
(3)将榕须、川层草、红景天、地黄叶、螃蟹壳混合,水提3次,每次水提量为混合物料的5倍,过滤,合并滤液,再经喷雾干燥处理后,得中药粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,即得。
Claims (2)
1.一种虾肉乌梅五香味的即食粉丝调味料,其特征在于由以下重量份的原料制成:
食用盐30-50、辣椒粉15-25、五香粉40-50、白砂糖6-10、豆瓣酱30-40、油炸花生米10-15、大豆油5-6、酱油3-4、姜汁4-5、乌梅肉7-8、虾肉12-15、酸奶6-7、竹笋干4-7、大豆蛋白粉6-7、榕须2-3、川层草1-3、红景天1-2、地黄叶3-4、螃蟹壳2-5、营养添加粉8-10;
所述的营养添加粉由以下重量份的原料制成:
鹅肉干7-8、羊脊骨汤8-12、冬枣酒5-6、薇菜嫩叶4-6、羽扇豆渣6-8、鲜奶浆菌7-9、泡椒水4-5、夏蜡梅2-4、龙船花2-3、茯神2-3、珍珠草3-4、黄皮核1-2;
制备方法为:(1)将夏蜡梅、龙船花、茯神、珍珠草、黄皮核混合,水提3-4次,每次水提量为混合物料的3-5倍,过滤,合并滤液;所得滤液与羽扇豆渣混合打浆,所得浆液与羊脊骨汤混合入锅,煮沸、冷却后,经喷雾干燥处理后,得营养药粉;
(2)将冬枣酒、泡椒水混合,得腌制液,将鹅肉干置于腌制液中浸泡腌渍2-3小时,出料,与薇菜嫩叶、鲜奶浆菌混合,捣碎成糊,所得糊状物置于烤箱中烘烤至熟干,出料,研磨成粉;
(3)将步骤(1)、(2)处理后的物料,混合均匀,即得。
2.根据权利要求1所述的一种虾肉乌梅五香味的即食粉丝调味料的制备方法,其特征在于包括以下步骤:
(1)将大豆油置于锅中烧至七成热,倒入豆瓣酱,大火炒至3-5分钟,出料,置于烤箱中烘烤至干透,出料,与油炸花生米混合研磨成粉;
(2)将乌梅肉、虾肉与酱油、姜汁混合揉拌均匀,沥干水分,将竹笋干铺在烤盘上,将腌渍好的乌梅肉、虾肉摊在竹笋干上,再喷淋一层酸奶后,将烤盘置于烤箱中,烘烤至干透,出料,粉碎;
(3)将榕须、川层草、红景天、地黄叶、螃蟹壳混合,水提2-3次,每次水提量为混合物料的3-5倍,过滤,合并滤液,再经喷雾干燥处理后,得中药粉;
(4)将步骤(1)、(2)、(3)处理后的物料与剩余各原料混合均匀,即得。
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Citations (5)
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CN1394523A (zh) * | 2002-08-06 | 2003-02-05 | 陈朝晖 | 红味肥肠方便粉丝及其加工工艺 |
JP2005013138A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | 香辛料フレーバーの製造方法 |
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KR20130012102A (ko) * | 2011-07-24 | 2013-02-01 | 안영훈 | 균일 혼합된 향신료 혼합 분말의 제조 방법 |
CN103251023A (zh) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | 一种健胃消食的调味料及其生产方法 |
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CN1394523A (zh) * | 2002-08-06 | 2003-02-05 | 陈朝晖 | 红味肥肠方便粉丝及其加工工艺 |
JP2005013138A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | 香辛料フレーバーの製造方法 |
CN101455319A (zh) * | 2007-12-14 | 2009-06-17 | 龚星慧 | 一种煲汤调味料及制作方法 |
KR20130012102A (ko) * | 2011-07-24 | 2013-02-01 | 안영훈 | 균일 혼합된 향신료 혼합 분말의 제조 방법 |
CN103251023A (zh) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | 一种健胃消食的调味料及其生产方法 |
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