CN103504275B - 香辣驴肉黄豆酱及制备方法 - Google Patents

香辣驴肉黄豆酱及制备方法 Download PDF

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CN103504275B
CN103504275B CN201310406832.9A CN201310406832A CN103504275B CN 103504275 B CN103504275 B CN 103504275B CN 201310406832 A CN201310406832 A CN 201310406832A CN 103504275 B CN103504275 B CN 103504275B
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donkey meat
parts
dried powder
vegetable oil
freeze
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CN103504275A (zh
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陈付峰
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Dongguan Yongyi Foods Co., Ltd.
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

Abstract

一种香辣驴肉黄豆酱及制备方法,涉及食品技术领域,由以下重量份的原料组成,驴肉0.5-1份、绿茶冻干粉0.01-0.05份、蕨菜冻干粉0.05-0.1份、黄豆1.8-2.2份、辣椒0.8-1.2份、花生米0.8-1.2份、葵花籽仁0.1-0.3份、食用盐0.5-0.9份、白酒0.01-0.07份、黄酒0.3-0.7份、植物油0.6-1份。本发明制备的驴肉黄豆酱具有色泽鲜亮、辣而不燥、营养丰富等特点,易被人体消化吸收,开胃又健康,满足人们味美、营养、方便、健康的绿色食品需求。

Description

香辣驴肉黄豆酱及制备方法
技术领域
[0001] 本发明涉及食品技术领域,具体涉及一种香辣驴肉黄豆酱及制备方法。
背景技术
[0002] 驴肉是一种高蛋白、低脂肪、低胆固醇肉类。中医认为,驴肉性味甘凉,有补气养血、滋阴壮阳、安神去烦功效。驴肾,味甘性温,有益肾壮阳、强筋壮骨功效。可治疗阳痿不举、腰膝酸软等症。
[0003] 黄豆有“豆中之王”之称,被人们叫做“植物肉”、“绿色的乳牛”,营养价值最丰富。干黄豆中含高品质的蛋白质约40%,为其他粮食之冠。现代营养学研究表明,一斤黄豆相当于二斤多瘦猪肉,或三斤鸡蛋,或十二斤牛奶的蛋白质含量。黄豆内含有一种脂肪物质叫亚油酸,能促进儿童的神经发育。亚油酸还具有降低血中胆固醇的作用,所以是预防高血压、冠心病、动脉硬化等的良好食品。此外,黄豆内还含有丰富的B族维生素和钙、磷、铁等无机盐。现代医学研究认为,黄豆不含胆固醇,并可以降低人体胆固醇,减少动脉硬化的发生,预防心脏病,黄豆中还含有一种抑胰酶的物质,它对糖尿病有一定的疗效。因此,黄豆被营养学家推荐为防治冠心病,高血压动脉粥样硬化等疾病的理想保健品。黄豆中所含的软磷脂是大脑细胞组成的重要部分,常吃黄豆对增加和改善大脑技能有重要的效能。
[0004] 黄豆经蒸煮发酵后的黄豆酱更是酱香浓郁,人们一般在食用黄豆酱前,要再次加烹饪加工,以丰富黄豆酱的滋味。而现有的酱类食品及其加工方法一般采用放入容器中密封腌制的方法处理,这些方法存在工艺复杂,腌制时间长,食品容易腐败变质,不耐存放等问题。而且现有的黄豆酱其味道单一,不能满足使用者的需求。
发明内容
[0005] 本发明所要解决的技术问题在于提供一种味道鲜美,色泽鲜亮,辣而不燥,营养丰富的香辣驴肉黄豆酱及制备方法。
[0006] 本发明所要解决的技术问题采用以下技术方案来实现:
[0007] 一种香辣驴肉黄豆酱,由以下重量份的原料组成:驴肉0.5-1份、绿茶冻干粉0.01-0.05份、蕨菜冻干粉0.05-0.1份、黄豆1.8-2.2份、辣椒0.8-1.2份、花生米0.8-1.2份、葵花籽仁0.1-0.3份、食用盐0.5-0.9份、白酒0.01-0.07份、黄酒0.3-0.7份、植物油0.6-1 份。
[0008] 各原料的最佳重量份数为:驴肉0.5份、绿茶冻干粉0.05份、蕨菜冻干粉0.1份、黄豆2份、干辣椒I份、花生米I份、葵花籽仁0.2份、食用盐0.7份、白酒0.01份、黄酒0.5份、植物油0.8份。
[0009] 本发明的另一目的是提供一种香辣驴肉黄豆酱的制备方法,包括如下步骤,
[0010] I)将驴肉清洗干净,放入山泉水中浸泡5-6小时,然后放入锅中大火煮沸10分钟,捞出,放入冷水中浸泡5分钟,再放入卤水中小火慢熬40-60分钟,捞出切丁待用;
[0011] 2)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可;
[0012] 3)把植物油加温至80°C后将花生米放进去,炸焦后捞出待用;
[0013] 4)把植物油加热至100°C后将干辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊;
[0014] 5)把植物油降至常温,将准备好的驴肉、黄豆、干辣椒、花生米、葵花籽仁同时放进去,搅拌均匀,再把食用盐、绿茶冻干粉、蕨菜冻干粉、黄酒放进去,搅拌均匀,最后将白酒滴在表面,密封严实,24小时后即可食用。
[0015] 本发明的有益效果是:本发明制备的驴肉黄豆酱具有色泽鲜亮、辣而不燥、营养丰富等特点,易被人体消化吸收,开胃又健康,满足人们味美、营养、方便、健康的绿色食品需求。
具体实施方式
[0016] 为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
[0017] 实施例1
[0018] 一种香辣驴肉黄豆酱,首先称取驴肉0.5斤、绿茶冻干粉0.05斤、蕨菜冻干粉0.1斤、黄豆2斤、干辣椒I斤、花生米I斤、葵花籽仁0.2斤、食用盐0.7斤、白酒0.01斤、黄酒
0.5斤、植物油0.8斤。
[0019] I)将驴肉清洗干净,放入山泉水中浸泡5-6小时,然后放入锅中大火煮沸10分钟,捞出,放入冷水中浸泡5分钟,再放入卤水中小火慢熬40-60分钟,捞出切丁待用;
[0020] 2)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可;
[0021] 3)把植物油加温至80°C后将花生米放进去,炸焦后捞出待用;
[0022] 4)把植物油加热至100°C后将干辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊;
[0023] 5)把植物油降至常温,将准备好的驴肉、黄豆、干辣椒、花生米、葵花籽仁同时放进去,搅拌均匀,再把食用盐、绿茶冻干粉、蕨菜冻干粉、黄酒放进去,搅拌均匀,最后将白酒滴在表面,密封严实,24小时后即可食用。
[0024] 以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (2)

1.一种香辣驴肉黄豆酱,其特征在于,由以下重量份的原料组成:驴肉0.5-1份、绿茶冻干粉0.01-0.05份、蕨菜冻干粉0.05-0.1份、黄豆1.8-2.2份、干辣椒0.8-1.2份、花生米0.8-1.2份、葵花籽仁0.1-0.3份、食用盐0.5-0.9份、白酒0.01-0.07份、黄酒0.3-0.7份、植物油0.6-1份; 其制备方法为: 1)将驴肉清洗干净,放入山泉水中浸泡5-6小时,然后放入锅中大火煮沸10分钟,捞出,放入冷水中浸泡5分钟,再放入卤水中小火慢熬40-60分钟,捞出切丁待用; 2)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可; 3)把植物油加温至80°C后将花生米放进去,炸焦后捞出待用; 4)把植物油加热至100°C后将干辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊; 5)把植物油降至常温,将准备好的驴肉、黄豆、干辣椒、花生米、葵花籽仁同时放进去,搅拌均匀,再把食用盐、绿茶冻干粉、蕨菜冻干粉、黄酒放进去,搅拌均匀,最后将白酒滴在表面,密封严实,24小时后即可食用。
2.根据权利要求1所述的麻辣黄豆酱,其特征在于:由以下重量份的原料组成,驴肉.0.5份、绿茶冻干粉0.05份、蕨菜冻干粉0.1份、黄豆2份、干辣椒I份、花生米I份、葵花籽仁0.2份、食用盐0.7份、白酒0.01份、黄酒0.5份、植物油0.8份。
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CN103932298B (zh) * 2014-03-25 2015-12-30 合肥市龙乐食品有限公司 一种米香驴肉花生酱及其制备方法
CN103960599A (zh) * 2014-04-04 2014-08-06 陈志冲 一种黄豆酱的配方
CN107173691A (zh) * 2017-06-12 2017-09-19 惠民县魏集四合院食品有限公司 一种驴肉粽子及其制作方法
CN109156807A (zh) * 2018-09-23 2019-01-08 李红光 一种香辣驴肉黄豆酱

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