CN1088568C - 多功能单糖酶天然调味精 - Google Patents
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Abstract
一种多功能单糖酶天然调味精，由天然中草药组成，包括有：银杏叶、冬虫夏草、金钱草、金莲花、天麻、茴香、枸杞子、白芷、花椒、企边桂、华树皮、月桂、阴香皮、阴香根、砂仁、紫叩、石落子、百里香、陈皮、山楂、栀子、苦参、草果、丁香、草叩、肉叩、三艾、孜然、五味子、桂枝、毕拔、灵芝、良姜、桂花、干姜、人参须、西洋参、荔枝核。该调味精可用于烹饪任何肉类及其它类食品，风味独特，口感鲜美，并能够祛病防病。
Description
本发明涉及食物在烹饪制作过程中添加的调味料，特别是指以多种中草药组合制成的单糖酶天然调味精。
随着科学技术的飞速发展和人们生活水品的提高，使得人们越来越注重身体的健康，并且对直接关系到身体健康的饮食品种和食用方法及口味的多样化要求也越来越高。然而由饮食习惯带来一些难以治愈的疾病也同样困扰着我们，如糖尿病、高血压、心脏病、肥胖症等，一旦得了这些疾病很难治愈，只能通过药物来控制病情的发展。而人们从口中直接摄入的糖量以及其他食物转化为糖量的多少对这些病症的发展有很大的影响。这里所说的“糖”是指双糖或多糖。在食品制作过程中如何既能避免这类糖的使用或转化，同时又能保持食品的丰富口味，是当今饮食文化和食品保健中的攻关课题之一。
本发明的目的在于提供一种成分全部由天然中草药构成的调味精，该调味精中所有成分只含对人体无害的单糖酶而不含双糖或多糖酶，以此调味精加工的食品既保持有丰富独特的口味，食用后又不会造成任何疾病的隐患，还能对人体起到保健作用。
本发明提供的一种多功能单糖酶天然调味精由多种只含单糖酶的中草药成分组成，其中包括有：银杏叶、冬虫夏草、金钱草、金莲花、天麻、小茴香、枸杞子、白芷、花椒、大茴香、企边桂、华树皮、月桂、阴香皮、阴香根、砂仁、紫叩、石落子、百里香、陈皮、山楂、栀子、苦参、草果、丁香、草叩、肉叩、三艾、孜然、五味子、桂枝、毕拔、灵芝、良姜、桂花、干姜、人参须、西洋参、荔枝核。上述各种成分在天然调味精中所占份数为：银杏叶0.1-9 冬虫夏草0.1-9 金钱草0.1-9金莲花0.1-9 天 麻0.1-10 小茴香0.1-9枸杞子0.1-9 白 芷0.1-9 花 椒0.1-15大茴香0.1-15 企 边 桂0.1-0.5 华树皮0.1-10月 桂0.1-9 阴 香 皮0.1-0.5 阴香根0.1-0.4砂 仁0.1-6 紫 叩0.1-10 石落子0.1-10百里香0.1-7 陈 皮0.1-9 山 楂0.1-15栀 子0.1-9 苦 参0.1-0.5 草 果0.1-0.5丁 香0.1-9 草 叩0.1-5 肉 叩0.1-5三 艾0.1-9 孜 然0.1-10 五味子0.1-9桂 枝0.1-1 毕 拔0.1-9 灵 芝0.1-5良 姜0.1-9 桂 花0.1-9 干 姜0.1-9人参须0.1-10 西 洋 参0.1-9 荔枝核0.1-9
本发明多功能单糖酶天然调味精的制作工艺如下：
首先将上述中草药分别经过筛选，含水量不超过6％，分别粉碎后，过60目筛；经粉碎过筛后的各组分按配方准确称量，并混合均匀，包装成品。
采用本发明多功能单糖酶天然调味精可烹饪任何肉类及其它食品，是满汉全席120道菜、传统风味的独特混合香辛料，烹饪出的食品具有气味芳香、肥而不腻、不仅味道鲜美，而且成淡适中，解决了过去南甜、北咸、春淡、冬咸以及因水质(甜水、苦水、中口水、糖精水、湖水等26种水质)造成的不良味道；并能够在烹饪过程中把肉类的脂肪脱去61.3％，把食物中所含的双糖转化为单糖酶，消除了糖份随食品摄入人体引起各种疾病的隐患；另外，单糖酶调味精闻之味道香甜，尝之味道苦涩，因为它在配料制作过程中已成为单糖的半链体，这种单糖酶对食物有调味、祛腥作用，现在市场上的任何调味品都无这一特点；单糖酶调味精所有的成分都是天然中药材，有的可以滋阴壮阳，有的能够舌血化瘀，有的消炎镇痛，功效明显。并且在配方搭配过程中充任发挥这些药物的广谱抗菌作用，可以达到防病保健的目的。从试验得到证明，食用单糖酶调味精制作的食品，对癌症、心脏病、高血压、糖尿病、脂肪肝等有显著的食疗作用。
下面提供本发明的实施例。
实施例一：
一种单糖酶天然调味精，其成分及配比为(以克计)：银杏叶1-5 冬虫夏草0.1-1 金钱草0.1-1金莲花0.5-2 天 麻0.1-0.5 小茴香1-2枸杞子0.5-3 白 芷0.1-0.9 花 椒0.1-1大茴香0.1-1.5 企 边 桂0.5-1.5 华树皮1-5月 桂0.1-1 阴 香 皮0.1-0.5 阴香根0.1-0.4砂 仁0.1-4 紫 叩0.1-5 石落子0.1-5百里香0.5-2 陈 皮1-9 山 楂1-10栀 子0.1-0.9 苦 参0.1-0.5 草 果0.1-0.5丁 香0.1-0.5 草 叩0.1-5 肉 叩0.1-5三 艾0.1-9 孜 然0.1-10 五味子0.1-9桂 枝0.1-1 毕 拔0.1-0.9 灵 芝0.1-5良 姜1-3 桂 花1-3 干 姜1-9人参须0.1-1 西 洋 参0.1-1 荔枝核1-5
本多功能单糖酶天然调味精的制作工艺如下：
将上述中草药分别经过筛选，控制含水量不超过6％，分别粉碎后，过60目筛；将粉碎过筛后的各组分按上述份数比例配制，混合均匀，并以50克剂量分装成袋。
选用带皮五花猪肉2.5公斤，加入经上述工艺制成的本发明调味精一袋(50克)，加水2公斤，烹制成坛子焖肉，其特点为，色：肉红色，味：原汁原味，形：酥烂。
实施例二：一种多功能单糖酶天然调味精，其成分及配比为(以克计)：银杏叶0.1-9 冬虫夏草0.1-9 金钱草0.1-9金莲花0.1-9 天 麻0.1-10 小茴香0.1-9枸杞子0.1-9 白 芷0.1-9 花 椒0.1-15大茴香0.1-15 企 边 桂0.1-0.5 华树皮0.1-10月 桂0.1-9 阴 香 皮0.1-0.5 阴香根0.1-0.4砂 仁0.1-6 紫 叩0.1-1 0 石落子0.1-10百里香0.1-7 陈 皮0.1-9 山 楂0.1-1 5栀 子0.1-9 苦 参0.1-0.5 草 果0.1-0.5丁 香0.1-9 草 叩0.1-5 肉 叩0.1-5三 艾0.1-9 孜 然0.1-10 五味子0.1-9桂 枝0.1-1 毕 拔0.1-9 灵 芝0.1-5良 姜0.1-9 桂 花0.1-9 干 姜0.1-9人参须0.1-10 西 洋 参0.1-9 荔枝核0.1-9
本发明多功能单糖酶天然调味精的制作工艺如下：将上述中草药分别经过筛选，含水量不超过6％，分别粉碎后，过60目筛；将粉碎后的各组分按配方准确称量，并混合均匀；按50克计量分装成袋。
用上述调味精两袋加工5公斤牛肉，制成津香酱牛肉。以此方法，也可制作酱猪手、凤爪、酱驴肉。
实施例三：一种多功能单糖酶天然调味精，其成分及配比如下(以克计)：银杏叶0.1-9 冬虫夏草0.1-9 金钱草0.1-9金莲花0.1-9 天 麻0.1-10 小茴香0.1-9枸杞子0.1-9 白 芷0.1-9 花 椒0.1-15大茴香0.1-15 企 边 桂0.1-0.5 华树皮0.1-10月 桂0.1-9 阴 香 皮0.1-0.5 阴香根0.1-0.4砂 仁0.1-6 紫 叩0.1-1 石落子0.1-10百里香0.1-7 陈 皮0.1-9 山 楂0.1-15栀 子0.1-9 苦 参0.1-0.5 草 果0.1-0.5丁 香0.1-9 草 叩0.1-5 肉 叩0.1-5三 艾0.1-9 孜 然0.1-10 五味子0.1-9桂 枝0.1-1 毕 拔0.1-9 灵 芝0.1-5良 姜0.1-9 桂 花0.1-9 干 姜0.1-9人参须0.1-10 西 洋 参0.1-9 荔枝核0.1-9
本发明多功能单糖酶天然调味精的制作工艺如下：上述中草药分别经过筛选，含水量不超过6％，分别粉碎后，过60目筛；将粉碎过筛后的各组分按配方准确称量，并混合均匀；按50克计量分装成袋。
以本发明单糖酶调味精，与优质六合醋(山西陈醋、熏醋、济南食醋、淄博魔芋醋、枸杞醋、虾油蚌油醋、木糖醇等)混合，调制蒜姜咸菜，特点是味道鲜美适口，是健脾开胃，助消化，保肝肾驻颜佳品，并可降低胆固醇、甘油三脂、降血压、血糖及防治动脉硬化、末梢神经炎的药膳食品，经常食用可延年益寿。
Claims (2)
1、一种多功能单糖酶天然调味精，其成分由纯天然中草药组合而成，其特征在于所含中草药包括有：银杏叶、冬虫夏草、金钱草、金莲花、天麻、小茴香、枸杞子、白芷、花椒、大茴香、企边桂、华树皮、月桂、阴香皮、阴香根、砂仁、紫叩、石落子、百里香、陈皮、山楂、栀子、苦参、草果、丁香、草叩、肉叩、三艾、孜然、五味子、桂枝、毕拔、灵芝、良姜、桂花、干姜、人参须、西洋参、荔枝核，各种成分所占份数为：银杏叶0.1-9 冬虫夏草0.1-9 金钱草0.1-9金莲花0.1-9 天 麻0.1-10 小茴香0.1-9枸杞子0.1-9 白 芷0.1-9 花 椒0.1-15大茴香0.1-15 企 边 桂0.1-0.5 华树皮0.1-10月 桂0.1-9 阴 香 皮0.1-0.5 阴香根0.1-0.4砂 仁0.1-6 紫 叩0.1-10 石落子0.1-10百里香0.1-7 陈 皮0.1-9 山 楂0.1-15栀 子0.1-9 苦 参0.1-0.5 草 果0.1-0.5丁 香0.1-9 草 叩0.1-5 肉 叩0.1-5三 艾0.1-9 孜 然0.1-10 五味子0.1-9桂 枝0.1-1 毕 拔0.1-9 灵 芝0.1-5良 姜0.1-9 桂 花0.1-9 干 姜0.1-9人参须0.1-10 西洋参0.1-9 荔枝核0.1-9
2、根据权利要求1所述的多功能单糖酶天然调味精的制作方法，其特征在于经过以下步骤：
将选用中草药各组分分别经过筛选，含水量不超过6％，进行粉碎，过60目筛，将粉碎过筛后的各组分按配比准确称量，并混合均匀，各种中草药所占份数为：银杏叶0.1-9 冬虫夏草0.1-9 金钱草0.1-9金莲花0.1-9 天 麻0.1-10 小茴香0.1-9枸杞子0.1-9 白 芷0.1-9 花 椒0.1-1 5大茴香0.1-15 企 边 桂0.1-0.5 华树皮0.1-10月 桂0.1-9 阴 香 皮0.1-0.5 阴香根0.1-0.4砂 仁0.1-6 紫 叩0.1-1 0 石落子0.1-1 0百里香0.1-7 陈 皮0.1-9 山 楂0.1-1 5栀 子0.1-9 苦 参0.1-0.5 草 果0.1-0.5丁 香0.1-9 草 叩0.1-5 肉 叩0.1-5三 艾0.1-9 孜 然0.1-10 五味子0.1-9桂 枝0.1-1 毕 拔0.1-9 灵 芝0.1-5良 姜0.1-9 桂 花0.1-9 干 姜0.1-9人参须0.1-10 西 洋 参0.1-9 荔枝核0.1-9
将混合均匀的原料分装成品。
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| CN103082261A (zh) * | 2013-02-05 | 2013-05-08 | 万世凤 | 一种参须作料制作方法 |
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