CN113632954A - 亚麻酱火锅料 - Google Patents
亚麻酱火锅料 Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 9
- 235000004431 Linum usitatissimum Nutrition 0.000 title claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 8
- 240000006240 Linum usitatissimum Species 0.000 title description 2
- 235000013599 spices Nutrition 0.000 claims abstract description 26
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 6
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 8
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- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 7
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- 244000037364 Cinnamomum aromaticum Species 0.000 abstract description 4
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- 240000006927 Foeniculum vulgare Species 0.000 abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 4
- 240000000513 Santalum album Species 0.000 abstract description 4
- 235000008632 Santalum album Nutrition 0.000 abstract description 4
- 235000017803 cinnamon Nutrition 0.000 abstract description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract description 4
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- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
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- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 abstract 1
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- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 244000018436 Coriandrum sativum Species 0.000 description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000227206 Aframomum melegueta Species 0.000 description 2
- 235000015752 Aframomum melegueta Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
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- 235000014347 soups Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
本发明是一种火锅料，采用把亚麻籽烘炒熟加工成粉，再混合香辛料油磨成亚麻籽酱，香辛料油是用菜籽油、洋葱、葱、蒜、生姜、盐、草果、八角、桂皮、肉桂、小茴香、肉蔲、香菜籽、檀香、甘草、香砂、香叶、孜然、花椒、辣椒制成，不含动物脂肪含有丰富的奥米茄3脂肪酸，食用对人体有很多益处。
Description
技术领域
本发明属于一种火锅料,具体由亚麻籽和香辛料油混合制成的亚麻酱。
背景技术
现在人们对火锅这种美食深受喜爱，对味道的要求也是越来越高，由于追求更好的味道，就出现了配套的火锅添加剂，商家为了味道诱人在使用时就会有超出食用标准的现象，食用时会对身体健康有影响。也有商家在炒制火锅底料时采用多种动物脂肪提炼出来的油脂和植物油混合使用，使得人们在食用火锅时会摄入过多的脂肪。
发明内容
为解决人们在享受火锅美味的同时也能更健康，本发明采用含有丰富奥米茄3脂肪酸的亚麻籽作为主原料，再配比相应的香辛料油混合制成。
亚麻籽的前期加工方法是：先将亚麻籽泡水清洗捞出不饱满的空壳，洗净后捞出控去水分，用小火把锅烧热倒入亚麻籽翻炒防止炒焦，注意表皮颜色稍有变化加重时就关火，用锅的余热继续翻炒至不烫手时倒出来晾凉，用磨粉机磨成粉，注意不能把油磨出来成然糊状了，磨成粉状后亚麻籽粉就制作成功。
香辛料油的原料分三种配比方法:1.草果3份、小茴香2份、八角3份、桂皮2份、肉蔲1份、檀香1份、肉桂1份、香菜籽1份、香砂1份、籽然1份、花椒1份、甘草0.5份、香叶0.2份、辣椒1份，菜籽油200份、蒜50份、洋葱50份、生姜10份、盐10份。2.草果3份、小茴香2份、八角3份、桂皮2份、肉蔲1份、檀香1份、肉桂1份、香菜籽1份、香砂1份、籽然1份、花椒1份、甘草0.5份、香叶0.2份、辣椒30份，菜籽油300份、蒜50份、洋葱50份、生姜10份、葱20份、盐15份。3.草果3份、小茴香2份、八角3份、桂皮2份、肉蔲1份、檀香1份、肉桂1份、香菜籽1份、香砂1份、籽然1份、麻椒10份、大红袍10份、甘草0.5份、香叶0.2份、辣椒10份，菜籽油300份、蒜50份、洋葱50份、生姜10份、葱20份、盐15份。
香辛料油的制作方法:把香辛料用水冲洗捞出控水后放入锅里炒干，把辣椒和香辛料分开打成粉，蒜剥皮、洋葱切条、生姜切片、葱切段，锅里加入菜籽油烧至220度除去生油味后关火，待油温降至120度时开火下入洋葱、葱、蒜、生姜炸至有焦色后捞出，油温控制在120度倒入香料粉开始炒，直至没有药杂味时倒入辣椒粉和盐，油温控制在100度至130度之间炒两三分钟，盛出密封24小时后分离出香料渣和油，香辛料油制作完成。
亚麻酱火锅料的制作方法：取磨好的亚麻粉50份、取其中一种香辛料油40份倒在一起搅匀静至1小时后倒入磨酱机磨成亚麻酱，3种香辛料油可以配比磨出3种亚麻酱火锅料的味道。
调制火锅涮汤时取亚麻酱火锅料100份加入水2000份，再根据口味加入适量盐和鸡精，开火不停搅动，搅至底料和水充分溶合即可。
本发明的优点是：香辛料油不采用动物脂肪的加入，减少人们食用时的脂肪摄入量，亚麻籽含丰富的奥米茄3脂肪酸对人体有很多益处。
Claims (5)
1.本发明为亚麻酱火锅料，其特征在于;用亚麻籽烘炒后磨成亚麻籽粉，再混合香辛料油搅匀静至1小时后磨成亚麻籽酱制成。
2.根据权利要求1所属: 以下为香辛料油所需的原料及其重量配比: 草果3份、小茴香2份、八角3份、桂皮2份、肉蔲1份、檀香1份、肉桂1份、香菜籽1份、香砂1份、籽然1份、花椒1份、甘草0.5份、香叶0.2份、辣椒1份，菜籽油200份、蒜50份、洋葱50份、生姜10份、盐10份。
3.根据权利要求1所属: 以下为香辛料油所需的原料及其重量配比: 草果3份、小茴香2份、八角3份、桂皮2份、肉蔲1份、檀香1份、肉桂1份、香菜籽1份、香砂1份、籽然1份、花椒1份、甘草0.5份、香叶0.2份、辣椒30份，菜籽油300份、蒜50份、洋葱50份、生姜10份、葱20份、盐15份。
4.根据权利要求1所属: 以下为香辛料油所需的原料及其重量配比:草果3份、小茴香2份、八角3份、桂皮2份、肉蔲1份、檀香1份、肉桂1份、香菜籽1份、香砂1份、籽然1份、麻椒10份、大红袍10份、甘草0.5份、香叶0.2份、辣椒10份，菜籽油300份、蒜50份、洋葱50份、生姜10份、葱20份、盐15份。
5.根据权利要求1所属：亚麻酱火锅料的制作方法：取磨好的亚麻粉50份、取其中一种香辛料油40份倒在一起搅匀静至1小时后倒入磨酱机磨成亚麻酱。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115568578A (zh) * | 2022-10-24 | 2023-01-06 | 江西欧米伽三食品有限公司 | 一种富含欧米伽3的辣椒酱及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000155A (zh) * | 2014-06-20 | 2014-08-27 | 肖安辉 | 一种调味料及其制备方法 |
| RU2579228C1 (ru) * | 2014-12-29 | 2016-04-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ" (НИУ)) | Полуфабрикат мясорастительный рубленый |
| CN107006828A (zh) * | 2017-04-25 | 2017-08-04 | 郑州雪麦龙食品香料有限公司 | 一种酱香麻辣无渣火锅油及其制备方法 |
| JP2017184632A (ja) * | 2016-04-01 | 2017-10-12 | 日本製粉株式会社 | 亜麻仁ペースト及びその製造方法 |
| CN113040358A (zh) * | 2021-04-25 | 2021-06-29 | 张建锋 | 低脂火锅料 |
-
2021
- 2021-08-05 CN CN202110893520.XA patent/CN113632954A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000155A (zh) * | 2014-06-20 | 2014-08-27 | 肖安辉 | 一种调味料及其制备方法 |
| RU2579228C1 (ru) * | 2014-12-29 | 2016-04-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ" (НИУ)) | Полуфабрикат мясорастительный рубленый |
| JP2017184632A (ja) * | 2016-04-01 | 2017-10-12 | 日本製粉株式会社 | 亜麻仁ペースト及びその製造方法 |
| CN107006828A (zh) * | 2017-04-25 | 2017-08-04 | 郑州雪麦龙食品香料有限公司 | 一种酱香麻辣无渣火锅油及其制备方法 |
| CN113040358A (zh) * | 2021-04-25 | 2021-06-29 | 张建锋 | 低脂火锅料 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115568578A (zh) * | 2022-10-24 | 2023-01-06 | 江西欧米伽三食品有限公司 | 一种富含欧米伽3的辣椒酱及其制备方法 |
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