CN103519138A - 麻辣黄豆酱 - Google Patents

麻辣黄豆酱 Download PDF

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CN103519138A
CN103519138A CN201310406892.0A CN201310406892A CN103519138A CN 103519138 A CN103519138 A CN 103519138A CN 201310406892 A CN201310406892 A CN 201310406892A CN 103519138 A CN103519138 A CN 103519138A
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capsicum
spicy
edible oil
soya
edible
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陈付峰
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陈付峰
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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 A21D OR 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
    • A23L11/01Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03Soya beans, e.g. full-fat soya bean flakes or grits
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; 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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; 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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种麻辣黄豆酱,涉及食品技术领域,由以下重量份的原料组成,黄豆1.8-2.2份、辣椒0.8-1.2份、花生米0.8-1.2份、芝麻0.3-0.7份、食用盐0.5-0.9份、白酒0.01-0.07份、白糖0.6-1份、胡椒0.08-0.12份、花椒0.08-0.12份、黄酒0.3-0.7份、食用油0.6-1份。本发明制备的黄豆酱具有色泽鲜亮、辣而不燥、增进食欲、帮助消化、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

麻辣黄豆酱
技术领域
[0001] 本发明涉及食品技术领域,具体涉及一种麻辣黄豆酱。
背景技术
[0002] 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。
[0003] 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
[0004] 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,营养丰富的麻辣黄豆酱。
[0005] 本发明所要解决的技术问题采用以下技术方案来实现:
[0006] 一种麻辣黄豆酱,由以下重量份的原料组成:黄豆1.8-2.2份、辣椒0.8-1.2份、花生米0.8-1.2份、芝麻0.3-0.7份、食用盐0.5-0.9份、白酒0.01-0.07份、白糖0.6-1份、胡椒0.08-0.12份、花椒0.08-0.12份、黄酒0.3-0.7份、食用油0.6-1份。
[0007] 各原料的最佳重量份数为:黄豆2份、辣椒I份、花生米I份、芝麻0.5份、食用盐
0.7份、白酒0.05份、白糖0.8份、胡椒0.1份、花椒0.1份、黄酒0.5份、食用油0.8份。
[0008] 本发明的另一目的是提供一种麻辣黄豆酱的制备方法,包括如下步骤,
[0009] I)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可;
[0010] 2)把食用油加温至80°C后将花生米放进去,炸焦后捞出待用;
[0011] 3)把食用油加热至100°C后将辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊;
[0012] 4)把食用油降温至90°C后将花椒放进去,炸成八成熟捞出待用;
[0013] 5)把食用油降至常温,将准备好的黄豆、辣椒、花生米、芝麻、花椒、胡椒同时放进去,搅拌均匀,再把食用盐、白糖、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。[0014] 本发明的有益效果是:本发明制备的黄豆酱具有色泽鲜亮、辣而不燥、增进食欲、帮助消化、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
[0015] 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。
[0016] 实施例1
[0017] 一种麻辣黄豆酱,首先称取黄豆2斤、干辣椒I斤、花生米I斤、芝麻0.5斤、食用盐0.7斤、白酒0.05斤、白糖0.8斤、胡椒0.1斤、花椒0.1斤、黄酒0.5斤、食用油0.8斤。
[0018] I)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可;
[0019] 2)把食用油加温至80°C后将花生米放进去,炸焦后捞出待用;
[0020] 3)把食用油加热至100°C后将辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊;
[0021] 4)把食用油降温至90°C后将花椒放进去,炸成八成熟捞出待用;
[0022] 5)把食用油降至常温,将准备好的黄豆、辣椒、花生米、芝麻、花椒、胡椒同时放进去,搅拌均匀,再把食用盐、白糖、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。
[0023] 实施例2
[0024] 一种麻辣黄豆酱,首先称取黄豆2.1斤、干辣椒I斤、花生米I斤、芝麻0.4斤、食用盐0.6斤、白酒0.02斤、白糖0.7斤、胡椒0.1斤、花椒0.1斤、黄酒0.4斤、食用油0.9斤。
[0025] I)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可;
[0026] 2)把食用油加温至80°C后将花生米放进去,炸焦后捞出待用;
[0027] 3)把食用油加热至100°C后将辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊;
[0028] 4)把食用油降温至90°C后将花椒放进去,炸成八成熟捞出待用;
[0029] 5)把食用油降至常温,将准备好的黄豆、辣椒、花生米、芝麻、花椒、胡椒同时放进去,搅拌均匀,再把食用盐、白糖、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。
[0030] 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 (4)

1.一种麻辣黄豆酱,其特征在于:由以下重量份的原料组成,黄豆1.8-2.2份、辣椒0.8-1.2份、花生米0.8-1.2份、芝麻0.3-0.7份、食用盐0.5-0.9份、白酒0.01-0.07份、白糖0.6-1份、胡椒0.08-0.12份、花椒0.08-0.12份、黄酒0.3-0.7份、食用油0.6-1份。
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,黄豆2份、辣椒I份、花生米I份、芝麻0.5份、食用盐0.7份、白酒0.05份、白糖0.8份、胡椒0.1份、花椒0.1份、黄酒0.5份、食用油0.8份。
3.根据权利要求1或2所述的麻辣黄豆酱,其特征在于:所述的辣椒为干辣椒。
4.一种制备权利要求1或2所述麻辣黄豆酱的方法,其特征在于: 1)将精选好的黄豆煮熟,晾干待用,至表面没有水分即可; 2)把食用油加温至80°C后将花生米放进去,炸焦后捞出待用; 3)把食用油加热至100°C后将辣椒放进去,炸焦后捞出待用,闻到香味即可,切记将辣椒炸糊; 4)把食用油降温至90°C后将花椒放进去,炸成八成熟捞出待用; 5)把食用油降至常温,将准备好的黄豆、辣椒、花生米、芝麻、花椒、胡椒同时放进去,搅拌均匀,再把食用盐、白糖、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。
CN201310406892.0A 2013-09-09 2013-09-09 麻辣黄豆酱 Pending CN103519138A (zh)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104273517A (zh) * 2014-10-29 2015-01-14 潘剑 辣椒酱及其制作方法
CN104839573A (zh) * 2015-04-21 2015-08-19 柳培健 一种泡椒风味黄豆酱及其制备方法
CN105029535A (zh) * 2015-06-18 2015-11-11 王昱文 一种花生酱及其制备方法
CN107397138A (zh) * 2017-09-03 2017-11-28 周奉捷 一种麻辣黄豆酱及其制备方法

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104273517A (zh) * 2014-10-29 2015-01-14 潘剑 辣椒酱及其制作方法
CN104839573A (zh) * 2015-04-21 2015-08-19 柳培健 一种泡椒风味黄豆酱及其制备方法
CN105029535A (zh) * 2015-06-18 2015-11-11 王昱文 一种花生酱及其制备方法
CN107397138A (zh) * 2017-09-03 2017-11-28 周奉捷 一种麻辣黄豆酱及其制备方法

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Application publication date: 20140122