CN103783487A - 一种新型紫苏酱及其制备工艺 - Google Patents
一种新型紫苏酱及其制备工艺 Download PDFInfo
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- CN103783487A CN103783487A CN201410022019.6A CN201410022019A CN103783487A CN 103783487 A CN103783487 A CN 103783487A CN 201410022019 A CN201410022019 A CN 201410022019A CN 103783487 A CN103783487 A CN 103783487A
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- purple perilla
- sauce
- spice
- vegetable oil
- peanut
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 45
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 44
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims description 15
- 241000561734 Celosia cristata Species 0.000 claims description 8
- 210000001520 comb Anatomy 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 206010047700 Vomiting Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 4
- 240000006677 Vicia faba Species 0.000 abstract 2
- 235000010749 Vicia faba Nutrition 0.000 abstract 2
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 240000003147 Amaranthus hypochondriacus Species 0.000 abstract 1
- 235000011746 Amaranthus hypochondriacus Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 3
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 206010000496 acne Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 210000001061 forehead Anatomy 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000010499 rapseed oil Substances 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种新型紫苏酱,采用当地味“香”和色“红”的“鸡冠”紫苏,并精选通城两头乌猪肉等配料,经传统手工加工制作的一道风味独特美味食品,它不仅营养丰富,香辣可口,老少皆宜,鲜美无比,而且可以增进食欲、健胃行气、暖胃散寒、散表止呕等功效。其特征在于由紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂组成。其制备紫苏酱工艺按以下步骤进行:①将采摘的紫苏洗净、剁碎、脱水;②将猪肉剁碎、炒香、杀菌;③将植物油烧开;④将花生米剁碎;⑤将紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂搅拌、杀菌、包装。
Description
技术领域
本发明涉及一种具有保健作用的原料制备的酱菜及其制备方法,特别涉及一种紫苏酱及其制备工艺。
背景技术
紫苏有较高的营养价值,它含丰富的蛋白质,人体所需要的18种氨基酸,90%以上的饱和脂肪酸、挥发油、苷类、黄酮类、多种维生素、矿物质元素等,是成人类所需的“营养库”。因此,紫苏可以为人类提供多方面的营养,具有无法替代的医疗保健功能。本紫苏酱是根据传统配方,采用当地味“香”和色“红”的“鸡冠”紫苏,并精选通城两头乌猪肉等配料,经传统手工加工制作的一道风味独特美味食品,它不仅营养丰富,香辣可口,老少皆宜,鲜美无比,而且可以增进食欲、健胃行气、暖胃散寒、散表止呕等功效。
发明内容
本发明要解决的技术问题在于提供一种新型紫苏酱及其制备工艺。
一种新型紫苏酱,其特征在于由紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂组成。
制备紫苏酱工艺按以下步骤进行:
①将采摘的紫苏洗净、剁碎、脱水;
②将猪肉剁碎、炒香、杀菌;
③将植物油烧开;
④将花生米剁碎;
⑤将紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂搅拌、杀菌、包装。
所述的紫苏为当地种植的味“香”、色“红”的“鸡冠”紫苏。
所述的猪肉为通城两头乌猪肉。
本紫苏酱是根据传统配方,采用当地味“香”和色“红”的“鸡冠”紫苏,并精选通城两头乌猪肉等配料,经传统手工加工制作的一道风味独特美味食品,它不仅营养丰富,香辣可口,老少皆宜,鲜美无比,而且可以增进食欲、健胃行气、暖胃散寒、散表止呕等功效。
具体实施方式
下面结合实施例对本发明作进一步详细的说明。
一种新型紫苏酱的原料组成为鸡冠紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂,本紫苏酱的制备工艺是:
①将采摘的鸡冠紫苏洗净、剁碎、脱水,脱水后使鸡冠紫苏的含水量下降到10%—20%;
②将通城两头乌猪肉剁碎、炒香、杀菌,通城两头乌又叫华中两头乌,是本县劳动人民经千百年饲养,选育而成的本地良种,2000年被列为全国地方良种之一,是被农业部确定为湖北省仅有的两种国家级生猪资源保护品种,其特征为毛稀皮薄、黑头黑尾、额部有一白点,肉质鲜嫩、美味可口;
③将植物油烧开,植物油为菜油或山茶油;
④将花生米剁碎;
⑤将鸡冠紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂按比例混合、搅拌、杀菌、包装。
Claims (5)
1.一种新型紫苏酱,其特征在于由紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂组成。
2.根据权利要求1所述的一种紫苏酱,其特征在于:所述的紫苏为当地种植的味“香”和色“红”的“鸡冠”紫苏。
3.根据权利要求1所述的一种紫苏酱,其特征在于:猪肉为通城两头乌猪肉。
4.根据权利要求1所述的一种紫苏酱的制备工艺,其特征在于:该制备工艺包括以下步骤:
①将采摘的紫苏洗净、剁碎、脱水;
②将猪肉剁碎、炒香、杀菌;
③将植物油烧开;
④将花生米剁碎;
⑤将紫苏、猪肉、植物油、花生、豆辨酱、香辛料、食品添加剂混合,搅拌、杀菌、包装。
5.根据权利要求4所述的一种紫苏酱的制备工艺,其特征在于:①步骤中将紫苏脱水,紫苏中的水含量下降到10%—20%。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323209A (zh) * | 2014-11-25 | 2015-02-04 | 吉林工商学院 | 一种发酵风味紫苏酱的制备方法 |
CN113712186A (zh) * | 2021-08-23 | 2021-11-30 | 贵州愉见李食品有限公司 | 一种红茶紫苏酱及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102077961A (zh) * | 2009-11-30 | 2011-06-01 | 尚德彦 | 紫苏酱菜 |
CN103169111A (zh) * | 2011-12-21 | 2013-06-26 | 路芳民 | 紫苏酱 |
CN103478694A (zh) * | 2013-09-29 | 2014-01-01 | 焦永华 | 一种紫苏仁酱及其制备方法 |
-
2014
- 2014-01-19 CN CN201410022019.6A patent/CN103783487A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102077961A (zh) * | 2009-11-30 | 2011-06-01 | 尚德彦 | 紫苏酱菜 |
CN103169111A (zh) * | 2011-12-21 | 2013-06-26 | 路芳民 | 紫苏酱 |
CN103478694A (zh) * | 2013-09-29 | 2014-01-01 | 焦永华 | 一种紫苏仁酱及其制备方法 |
Non-Patent Citations (3)
Title |
---|
中国保健营养理事会: "《家常保健菜200例》", 31 October 2008 * |
无: "紫苏酱", 《美食厨房(HTTP://WWW.MEISHICHINA.COM/EAT/NOSH/200911/72610.HTML)》 * |
杨成国: "紫苏做酱烹佳肴", 《四川烹饪》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104323209A (zh) * | 2014-11-25 | 2015-02-04 | 吉林工商学院 | 一种发酵风味紫苏酱的制备方法 |
CN104323209B (zh) * | 2014-11-25 | 2016-01-20 | 吉林工商学院 | 一种发酵风味紫苏酱的制备方法 |
CN113712186A (zh) * | 2021-08-23 | 2021-11-30 | 贵州愉见李食品有限公司 | 一种红茶紫苏酱及其制备方法 |
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