CN103504381A - 一种酱油甘草瓜子仁的制备方法 - Google Patents
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Abstract
本发明公开了一种酱油甘草瓜子仁的制备方法,由下列重量份的原料制成:瓜子仁80-100、黄豆粉4-5、甘草5-10、蜂王浆6-12、杏仁2-3、芝麻花1-2、芝麻梗1-2、牵牛子1-2、狗脊1-2、白芍2-3、怀牛膝1-2、调味液及水适量。本发明酱油甘草瓜子仁,口感独特,既有甘草清香滋甜味道,又含酱香咸盐口味;同时用中药液进行煮制,增强保健效果,其中狗脊有补肝肾、和缓温胃的功效,怀牛膝有活血消炎、清热利湿、强筋骨的功效,适合体质虚弱、免疫低下等人群食用,健康人群食用亦能健体强身。
Description
技术领域
本发明涉及一种酱油甘草瓜子仁的制备方法,属于食品加工技术领域。
背景技术
瓜子种类繁多,有葵花子、白瓜子、吊瓜子、西瓜子、黄瓜子、丝瓜子等,瓜子本身营养就很高,其中所含有的维生素、蛋白质、油类含量都属佼佼者。目前都是采用传统工艺,进行简单的加工,制成各种口味的瓜子,供人们消遣时嗑食,但常时间嗑瓜子会伤津液,导致口干舌燥,甚至磨破、生疮等有害状况,且易造成瓜子壳掉落周身附近,需清理打扫垃圾,带来不便。随着生活水平的提高,生活节奏的加快,人们对食品不仅要求味美独特,也要求卫生方便食用,目前市场上还很少有对瓜子进行深加工制备营养丰富均衡,方便即食的瓜子仁,免除上述困扰。
发明内容
本发明的目的在于提供一种酱油甘草瓜子仁的制备方法。
本发明采用的技术方案如下:
一种酱油甘草瓜子仁的制备方法,包括以下操作步骤:
(1)、称取下列重量份的原料:瓜子仁80-100、黄豆粉4-5、甘草5-10、蜂王浆6-12、杏仁2-3、芝麻花1-2、芝麻梗1-2、牵牛子1-2、狗脊1-2、白芍2-3、怀牛膝1-2、调味液及水适量;
(2)、将甘草、杏仁、芝麻花、芝麻梗、牵牛子、狗脊、白芍、怀牛膝等中药原料,加5-12倍水煎煮,过滤去渣,滤液超滤,得甘草药液;
(3)、将蜂王浆、甘草药液、瓜子仁混合均匀,在60-75℃焖润35-55分钟,捞出瓜子仁散开烘干;
(4)、将黄豆粉加入瓜子仁重量的18-25%的调味液搅匀,在均匀刷涂瓜子仁表面,放入烤箱在185-205℃烤制2-4分钟,冷却即得;
所述的调味液的制作方法,包括以下操作步骤:
(1)、称取下列重量份的原料:黑枣10-20、槐豆4-8、地榆2-3、葛根1-2、当归1-2、枳壳1-3、排草1-2、酱油12-18、食盐5-8、水适量;
(2)、将黑枣去核,与槐豆分别在浓度为3-5%的盐水浸泡1.5-2.5小时,捞出沥干入笼蒸熟合并研磨成泥,得黑枣槐豆泥;
(3)、将地榆、葛根、当归、枳壳、排草合并入锅,加15-20倍水煮至沸腾15-25分钟,过滤去渣,得滤液,与黑枣槐豆泥混匀,在35-40℃加入0.2-0.3%的果胶酶酶解1-2小时,加入酱油、食盐,搅拌加热至88-96℃焖煮30-45分钟,过滤去渣,即得调味液。
本发明的有益效果为:
本发明酱油甘草瓜子仁,口感独特,既有甘草清香滋甜味道,又含酱香咸盐口味;同时用中药液进行煮制,增强保健效果,其中狗脊有补肝肾、和缓温胃的功效,怀牛膝有活血消炎、清热利湿、强筋骨的功效,适合体质虚弱、免疫低下等人群食用,健康人群食用亦能健体强身。
具体实施方式
一种酱油甘草瓜子仁的制备方法,包括以下操作步骤:
(1)、称取下列重量(斤)的原料:瓜子仁100、黄豆粉4、甘草8、蜂王浆12、杏仁2、芝麻花1、芝麻梗2、牵牛子2、狗脊1、白芍2、怀牛膝1、调味液及水适量;
(2)、将甘草、杏仁、芝麻花、芝麻梗、牵牛子、狗脊、白芍、怀牛膝等中药原料,加6倍水煎煮,过滤去渣,滤液超滤,得甘草药液;
(3)、将蜂王浆、甘草药液、瓜子仁混合均匀,在75℃焖润45分钟,捞出瓜子仁散开烘干;
(4)、将黄豆粉加入瓜子仁重量的25%的调味液搅匀,在均匀刷涂瓜子仁表面,放入烤箱在205℃烤制3分钟,冷却即得;
所述的调味液的制作方法,包括以下操作步骤:
(1)、称取下列重量份的原料:黑枣13、槐豆5、地榆3、葛根2、当归1-2、枳壳2、排草1、酱油16、食盐8、水适量;
(2)、将黑枣去核,与槐豆分别在浓度为5%的盐水浸泡1.5小时,捞出沥干入笼蒸熟合并研磨成泥,得黑枣槐豆泥;
(3)、将地榆、葛根、当归、枳壳、排草合并入锅,加16倍水煮至沸腾25分钟,过滤去渣,得滤液,与黑枣槐豆泥混匀,在40℃加入0.3%的果胶酶酶解2小时,加入酱油、食盐,搅拌加热至86℃焖煮45分钟,过滤去渣,即得调味液。
Claims (1)
1.一种酱油甘草瓜子仁的制备方法,其特征在于,包括以下操作步骤:
(1)、称取下列重量份的原料:瓜子仁80-100、黄豆粉4-5、甘草5-10、蜂王浆6-12、杏仁2-3、芝麻花1-2、芝麻梗1-2、牵牛子1-2、狗脊1-2、白芍2-3、怀牛膝1-2、调味液及水适量;
(2)、将甘草、杏仁、芝麻花、芝麻梗、牵牛子、狗脊、白芍、怀牛膝等中药原料,加5-12倍水煎煮,过滤去渣,滤液超滤,得甘草药液;
(3)、将蜂王浆、甘草药液、瓜子仁混合均匀,在60-75℃焖润35-55分钟,捞出瓜子仁散开烘干;
(4)、将黄豆粉加入瓜子仁重量的18-25%的调味液搅匀,在均匀刷涂瓜子仁表面,放入烤箱在185-205℃烤制2-4分钟,冷却即得;
所述的调味液的制作方法,包括以下步骤:
(1)、称取下列重量份的原料:黑枣10-20、槐豆4-8、地榆2-3、葛根1-2、当归1-2、枳壳1-3、排草1-2、酱油12-18、食盐5-8、水适量;
(2)、将黑枣去核,与槐豆分别在浓度为3-5%的盐水浸泡1.5-2.5小时,捞出沥干入笼蒸熟合并研磨成泥,得黑枣槐豆泥;
(3)、将地榆、葛根、当归、枳壳、排草合并入锅,加15-20倍水煮至沸腾15-25分钟,过滤去渣,得滤液,与黑枣槐豆泥混匀,在35-40℃加入0.2-0.3%的果胶酶酶解1-2小时,加入酱油、食盐,搅拌加热至88-96℃焖煮30-45分钟,过滤去渣,即得调味液。
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CN102415590A (zh) * | 2011-12-05 | 2012-04-18 | 郑锋 | 一种酱油甘草西瓜子 |
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