CN105962268A - 一种调料 - Google Patents
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Abstract
本发明提供了一种调料,该调料包括以下重量份配比的组分:花椒2‑4份、怀香1‑3份、罗勒2‑4份、肉蔻1.5‑3.5份、草寇仁1.5‑3.5份、秦椒1.5‑3.5份、海椒0.5‑2.5份、柠檬香茅0.5‑2.5份、百里香1.5‑3.5份、牛至叶0.5‑2份、干姜0.5‑2.5份、莳萝子1‑3份、桂枝1‑3份、酸枣仁1‑3份、天麻0.5‑2份、列当0.5‑2份、芫荽籽0.5‑2份、艾叶0.5‑2份、欧芹粉1.5‑3.5份、洋葱粉2‑4份、百合0.5‑2份。本发明所提供的调料突破传统中式香料组合的框架,结合西式烹调经验,选取味型具有典型性的多种天然香料进行搭配,为用户提供了新的复合烹饪味型,也使食材吸收了更丰富的调料养分及药理特性,既增加味觉美感,又能降低食材油腻程度,辅助促进人体消化功能,促进食材营养吸收,达到养生健体的功效。
Description
技术领域
本发明涉及食品技术领域,并且更具体地涉及一种烹饪用调料。
背景技术
调味品是中国悠久饮食文化的重要组成,多用自然植物,遵循药食同源法则,将美味与营养融合。现有的调味品纷繁复杂,种类繁多,但单品较多,复合调味品也大多属于广泛适用型,缺少针对细分市场的专业调味产品,且使用的大多是传统中式香料,味型较为固定。随着人民生活水平的提高,无论是专业厨房还是家庭烹饪,使用的烹饪技法与食材越来越多样,针对某项或某几项技法或食材的专用调味材料及新香型产品需求广泛,现有的一些产品,要么使用的香料香型传统,要么工业化痕迹重,为追求香型而广泛使用添加剂,这显然脱离了烹饪的本源,也不符合健康饮食的需求。
发明内容
本发明专门针对牛、羊及禽类等动物性食材的特性,突破传统中式香料的框架,加入更多的香料品种,结合烧烤、煎炸、熏蒸、卤制、烧腊等烹饪技法的食材处理方法,提供味型更丰富、营养更充分、更利于健康且操作使用更方便的新型调料配方。
为了实现上述发明目的,本发明采用的技术方案如下:
一种调料,包括以下重量份配比的组分:花椒2-4份、怀香1-3份、罗勒2-4份、肉蔻1.5-3.5份、草寇仁1.5-3.5份、秦椒1.5-3.5份、海椒0.5-2.5份、柠檬香茅0.5-2.5份、百里香1.5-3.5份、牛至叶0.5-2份、干姜0.5-2.5份、莳萝子1-3份、桂枝1-3份、酸枣仁1-3份、天麻0.5-2份、列当0.5-2份、芫荽籽0.5-2份、艾叶0.5-2份、欧芹粉1.5-3.5份、洋葱粉2-4份、百合0.5-2份。
优选地,所述调料包括以下重量份配比的组分:花椒3份、怀香2份、罗勒3份、肉蔻2.5份、草寇仁2.5份、秦椒2.5份、海椒1.5份、柠檬香茅1.5份、百里香2.5份、牛至叶1份、干姜1.5份、莳萝子2份、桂枝2份、酸枣仁2份、天麻1份、列当1份、芫荽籽1份、艾叶1份、欧芹粉2.5份、洋葱粉3份、百合1份。
怀香(或称小茴香)能刺激胃肠神经血管,促进消化液分泌,增加胃肠蠕动,排除积存的气体,所以有健胃、行气的功效。罗勒气味香浓,有清凉感,味辛甜、微辣,做肉、鱼、海鲜等不同口味的菜肴时,可去膻味、腥味,并散发出独特的清香味,常见用于西餐、泰国菜以及中国菜中的三杯料理,另外,其具有丰富的蛋白质、脂肪、膳食纤维和矿物质;能够促进肠道蠕动,有助于消化,也可清肠明目;具疏风解表、化湿和中、行气活血之效。柠檬香茅可以健脾健胃,祛除胃肠胀气、疼痛,可帮助消化;滋润肌肤,有助于女性养颜美容之用;利尿解毒,消除水肿及多余脂肪;调节油脂分泌,促进血液循环。百里香是西餐烹饪常用香料,味道新香,具有温中散寒、驱风止痛的功效。牛至在意大利菜中用的很多,加入肉类料理中可以改善腥味,牛至叶具有防腐、消炎、助消化的功效并且其抗衰老素含量在香料中最高。莳萝子具有温脾肾、开胃、散寒、行气、解鱼肉毒之效。桂枝具有发汗解肌、温经通脉、助阳化气、散寒止痛之效。酸枣仁味甘、酸,性平,能滋养心肝,安神,敛汗。天麻具有息风止痉、平肝潜阳、祛风通络之效。艾叶味辛、苦、性温,具有温经止血,散寒止痛,安胎、降湿杀虫的功效。欧芹粉是西餐中不可缺少的香辛调味菜及装饰用蔬菜,具有平肝降压、镇静安神、利尿消肿、防癌抗癌、养血补虚之效。洋葱粉本身具有防治骨质疏松症、预防感冒、降血压、预防血栓形成等功效,经常食用对高血压、高血脂和心脑血管病人都有保健作用;洋葱粉性温,味辛甘,有祛痰、利尿、健胃润肠、解毒杀虫等功能;洋葱提取物还具有杀菌作用,可提高胃肠道张力、增加消化道分泌作用;洋葱中有一种肽物质,可减少癌的发生率。百合能够润肺止咳,清心安神,补中益气,清热利尿,清热解毒,凉血止血,健脾和胃。
本发明的有益效果是:本发明所提供的调料突破传统中式香料组合的框架,结合西式烹调经验,选取味型具有典型性的多种天然香料进行搭配,为用户提供了新的复合烹饪味型,也使食材吸收了更丰富的调料养分及药理特性,既增加味觉美感,又能降低食材油腻程度,辅助促进人体消化功能,促进食材营养吸收,达到养生健体的功效。
具体实施方式
以下结合实施例对本发明作进一步说明,但并非限制本发明的应用范围。
实施例1
本实施例的调料包括以下组分:花椒30g、怀香20g、罗勒30g、肉蔻25g、草寇仁25g、秦椒25g、海椒15g、柠檬香茅15g、百里香25g、牛至叶10g、干姜15g、莳萝子20g、桂枝20g、酸枣仁20g、天麻10g、列当10g、芫荽籽10g、艾叶10g、欧芹粉25g、洋葱粉30g、百合10g。
将上述组分干燥粉碎后混合即可,适用于牛、羊肉及禽类肉品的烧、烤、煎、炸、熏、蒸、卤、烧腊等技法的处理制作。
实施例2
本实施例的调料包括以下组分:花椒20g、怀香10g、罗勒20g、肉蔻15g、草寇仁15g、秦椒15g、海椒5g、柠檬香茅5g、百里香15g、牛至叶5g、干姜5g、莳萝子10g、桂枝10g、酸枣仁10g、天麻5g、列当5g、芫荽籽5g、艾叶5g、欧芹粉15g、洋葱粉20g、百合5g。
将上述组分干燥粉碎后混合即可,适用于牛、羊肉及禽类肉品的烧、烤、煎、炸、熏、蒸、卤、烧腊等技法的处理制作。
实施例3
本实施例的调料包括以下组分:花椒40g、怀香30g、罗勒40g、肉蔻35g、草寇仁35g、秦椒35g、海椒25g、柠檬香茅25g、百里香35g、牛至叶20g、干姜25g、莳萝子30g、桂枝30g、酸枣仁30g、天麻20g、列当20g、芫荽籽20g、艾叶20g、欧芹粉35g、洋葱粉40g、百合20g。
将上述组分干燥粉碎后混合即可,适用于牛、羊肉及禽类肉品的烧、烤、煎、炸、熏、蒸、卤、烧腊等技法的处理制作。
以上所述仅为本发明的较佳实施例,并非用来限定本发明的实施范围;如果不脱离本发明的精神和范围,对本发明进行修改或者等同替换,均应涵盖在本发明权利要求的保护范围当中。
Claims (2)
1.一种调料,其特征在于,包括以下重量份配比的组分:花椒2-4份、怀香1-3份、罗勒2-4份、肉蔻1.5-3.5份、草寇仁1.5-3.5份、秦椒1.5-3.5份、海椒0.5-2.5份、柠檬香茅0.5-2.5份、百里香1.5-3.5份、牛至叶0.5-2份、干姜0.5-2.5份、莳萝子1-3份、桂枝1-3份、酸枣仁1-3份、天麻0.5-2份、列当0.5-2份、芫荽籽0.5-2份、艾叶0.5-2份、欧芹粉1.5-3.5份、洋葱粉2-4份、百合0.5-2份。
2.根据权利要求1所述的调料,其特征在于,包括以下重量份配比的组分:花椒3份、怀香2份、罗勒3份、肉蔻2.5份、草寇仁2.5份、秦椒2.5份、海椒1.5份、柠檬香茅1.5份、百里香2.5份、牛至叶1份、干姜1.5份、莳萝子2份、桂枝2份、酸枣仁2份、天麻1份、列当1份、芫荽籽1份、艾叶1份、欧芹粉2.5份、洋葱粉3份、百合1份。
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