CN103564408A - 一种老少皆宜的复合调味酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种老少皆宜的复合调味酱,是由下述重量份的原料制成:豆瓣酱25-30、番茄酱6-7、麻汁13-15、黄皮果10-15、山药3-4、山楂2-3、葛根2-3、枸杞子2-3、白芷1-2、月桂叶1-2、蒲公英2-3、桂皮2-3、高良姜1-2、大豆蛋白粉3-5、薏仁油8-10、香辛料粉1-2、米醋3-4、黄酒15-20;本发明选取无刺激性的调味料,添加具有健胃消食、理气健脾、生津益肺、降压降脂、清热解毒功效的中药原料,加工调配后制成一种老少皆宜的复合调味酱,其酱香浓郁、风味独特,通过人们一日三餐添加调味品的途径,来定时定量吸收调味酱中的营养成分,促进老人、小孩更好的消化吸收。
Description
技术领域
本发明涉及一种调味酱,尤其涉及一种老少皆宜的复合调味酱及其制备方法。
背景技术
调味料是人们菜肴中必不可少的辅料,品种繁多,其中调味酱以其酱香浓郁深受人们喜欢,但大多调味酱中添加了辣椒等刺激性食材,对老人、小孩的身体造成不适,因此本发明将多种调味料加工调配,制成一种老少皆宜的复合调味酱。
发明内容
本发明克服了现有技术的不足,提供了一种老少皆宜的复合调味酱及其制备方法。
本发明是通过以下技术方案实现的:
一种老少皆宜的复合调味酱,是由下述重量份的原料制成:
豆瓣酱25-30、番茄酱6-7、麻汁13-15、黄皮果10-15、山药3-4、山楂2-3、葛根2-3、枸杞子2-3、白芷1-2、月桂叶1-2、蒲公英2-3、桂皮2-3、高良姜1-2、大豆蛋白粉3-5、薏仁油8-10、香辛料粉1-2、米醋3-4、黄酒15-20。
一种老少皆宜的复合调味酱制备方法,包括以下步骤:
(1)将薏仁油倒入锅中烧热,加入番茄酱、香辛料粉,文火翻炒2-3分钟,再加入豆瓣酱、麻汁,翻炒4-5分钟,倒入黄酒和米醋,翻炒均匀后加盖,小火熬煮30-40分钟,降温10-15分钟后去除锅盖,持续搅拌至室温,得到酱料;
(2)将成熟的黄皮果去皮洗净,除去果核,将山药去皮洗净,切成片,全部送入锅中,加入3-4倍清水,加热煮熟,冷却后打浆,再磨浆3-4分钟,过80-100目滤网,得到黄皮浆;
(3)将山楂、葛根、枸杞子等中药原料混合粉碎,小火翻炒15-20分钟,再加入7-8倍沸水,文火煎煮40-50分钟,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述酱料、黄皮浆、中药粉和大豆蛋白粉混合均匀,经微波杀菌后定量灌装,得到成品。
与现有技术相比,本发明的优点是:
本发明选取无刺激性的调味料,添加具有健胃消食、理气健脾、生津益肺、降压降脂、清热解毒功效的中药原料,加工调配后制成一种老少皆宜的复合调味酱,其酱香浓郁、风味独特,通过人们一日三餐添加调味品的途径,来定时定量吸收调味酱中的营养成分,促进老人、小孩更好的消化吸收。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种老少皆宜的复合调味酱,是由下述重量(斤)的原料制成:
豆瓣酱30、番茄酱7、麻汁15、黄皮果15、山药4、山楂3、葛根3、枸杞子3、白芷2、月桂叶2、蒲公英3、桂皮3、高良姜2、大豆蛋白粉5、薏仁油10、香辛料粉2、米醋4、黄酒20。
一种老少皆宜的复合调味酱制备方法,包括以下步骤:
(1)将薏仁油倒入锅中烧热,加入番茄酱、香辛料粉,文火翻炒3分钟,再加入豆瓣酱、麻汁,翻炒5分钟,倒入黄酒和米醋,翻炒均匀后加盖,小火熬煮40分钟,降温15分钟后去除锅盖,持续搅拌至室温,得到酱料;
(2)将成熟的黄皮果去皮洗净,除去果核,将山药去皮洗净,切成片,全部送入锅中,加入4倍清水,加热煮熟,冷却后打浆,再磨浆3分钟,过100目滤网,得到黄皮浆;
(3)将山楂、葛根、枸杞子等中药原料混合粉碎,小火翻炒20分钟,再加入7倍沸水,文火煎煮40分钟,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述酱料、黄皮浆、中药粉和大豆蛋白粉混合均匀,经微波杀菌后定量灌装,得到成品。
Claims (2)
1.一种老少皆宜的复合调味酱,其特征在于是由下述重量份的原料制成:
豆瓣酱25-30、番茄酱6-7、麻汁13-15、黄皮果10-15、山药3-4、山楂2-3、葛根2-3、枸杞子2-3、白芷1-2、月桂叶1-2、蒲公英2-3、桂皮2-3、高良姜1-2、大豆蛋白粉3-5、薏仁油8-10、香辛料粉1-2、米醋3-4、黄酒15-20。
2.一种如权利要求1所述的老少皆宜的复合调味酱制备方法,其特征在于包括以下步骤:
(1)将薏仁油倒入锅中烧热,加入番茄酱、香辛料粉,文火翻炒2-3分钟,再加入豆瓣酱、麻汁,翻炒4-5分钟,倒入黄酒和米醋,翻炒均匀后加盖,小火熬煮30-40分钟,降温10-15分钟后去除锅盖,持续搅拌至室温,得到酱料;
(2)将成熟的黄皮果去皮洗净,除去果核,将山药去皮洗净,切成片,全部送入锅中,加入3-4倍清水,加热煮熟,冷却后打浆,再磨浆3-4分钟,过80-100目滤网,得到黄皮浆;
(3)将山楂、葛根、枸杞子等中药原料混合粉碎,小火翻炒15-20分钟,再加入7-8倍沸水,文火煎煮40-50分钟,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述酱料、黄皮浆、中药粉和大豆蛋白粉混合均匀,经微波杀菌后定量灌装,得到成品。
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Cited By (4)
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CN104323207A (zh) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | 拌面调味料及其制作方法 |
CN104921070A (zh) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | 一种高蛋白甜面酱及其制备方法 |
CN105475985A (zh) * | 2016-01-20 | 2016-04-13 | 山东禹王生态食业有限公司 | 一种高纤维高蛋白营养保健番茄酱及其制作方法 |
CN112956648A (zh) * | 2021-03-10 | 2021-06-15 | 保定海康食品制造有限公司 | 真空干燥豆瓣酱粉 |
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