CN103892248B - 一种具有温肾壮阳的狗肉酱及其制备方法 - Google Patents
一种具有温肾壮阳的狗肉酱及其制备方法 Download PDFInfo
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种具有温肾壮阳的狗肉酱及其制备方法，涉及食品加工领域，其特征在于：由以下份数比的组分组成，黑豆50-60份、面粉30-40份、狗肉10-20份、食盐5-8份、食用油1-2份、生姜1-1.5份、辣椒4-5份、黑豆50-60份、八角0.5-1份、粉蔗糖1-2份。包括以下方法步骤，（1）、洗净蒸熟；（2）、在室温25-30℃的条件下，任其发酵；（3）、将狗肉蒸熟切碎至不大于0.5cm肉丁状备用；（4）、将辣椒、生姜切碎，小茴香磨成粉状备用；（5）、酱瑛放入干净的缸内，加狗肉丁、食盐、食用油、生姜、辣椒、小茴香、八角粉、糖，并翻拌均匀。能安五脏，补绝气，壮元气，轻身益气，补胃肾，补五劳七伤，肾虚阳萎，遗精遗尿，腰膝冷痛有很好的保健作用。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种具有温肾壮阳的狗肉酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料，加工而成的糊状调味品，它起源于中国，有着悠久的历史。现在，中国人常见的调味酱分为以小麦粉为主要原料的甜面酱，和以豆类为主要原料的豆瓣酱两大类；肉酱、鱼酱和果酱作为调味酱已经不常见。这种地位在现代中国人的调味品里面也已然不存在了。随着酱制作工艺的进步，后来制酱之法也用于烹制其他非佐料菜肴，逐渐发展出一种烹调菜肴的方法，即酱法。
酱的成分可概括如次：含氮物质有蛋白质、多肽、肽。氨基酸有酪氨酸、胱氨酸、丙氨酸、亮氨酸、脯氨酸，天冬氨酸、赖氨酸、精氨酸、组氨酸、谷氨酸等；此外，尚有腐胺、尸胺、腺嘌呤、胆碱、甜菜碱、酪醇、酪胺和氨。糖类以糊精、葡萄糖为主，也含少量戊糖、戊聚糖。大豆约含18%脂肪，在制酱过程中，基本上无变化，故酱中所含脂肪，基本上都存于豆瓣中。酱中所含酸类，其挥发者有甲酸、乙酸、丙酸等；不挥发者有乳酸、琥珀酸、曲酸等。其他有机物有乙醇、甘油、维生素、有机色素等；无机物除多量的水、食盐外，尚有随原料带入的硫酸盐、磷酸盐、钙、镁、钾、铁等。
酱刚开始并非作为调料，而是作为一种重要的食品而诞生的。而随着社会的不断进步发展，食物的日益丰富，酱的作用出现了很大的变化，从主要的配食品变成了很具体的调味品。早时酱除有调味功能，还有除毒功能。到了明朝，豆酱的生产更为发展，而鱼、肉制则日渐被淘汰。制酱的技术亦普遍流传于城乡劳动人民之间。
发明内容
本发明所要解决的技术问题在于提供具有温肾壮阳、延缓衰老的狗肉酱。
本发明所要解决的技术问题采用以下技术方案来实现：
一种具有温肾壮阳的狗肉酱，由以下份数比的组分组成，
黑豆 50-60份
面粉 30-40份
狗肉 10-20份
食盐 5-8份
食用油 1-2份
生姜 1-1.5份
辣椒 4-5份
小茴香 0.5-1份
八角粉 0.5-1份
蔗糖 1-2份。
本发明的另一个目的是提供一种具有温肾壮阳、延缓衰老的狗肉酱，包括以下方法步骤：
（1）、将黑豆清除杂质后，用清水浸泡至完全发胀，持续22-26小时，洗净蒸熟。
（2）、将豆料倒在凉席上，与面粉相混拌匀，铺成3-5厘米左右厚度，覆盖上野地里的一种蒿菜或干净纱布。在室温25～30℃的条件下，任其发酵，约三五天即可长出深黄色的菌，放到室外晒干即为酱瑛。
（3）、将狗肉蒸熟切碎至不大于0.5cm肉丁状备用。
（4）、将辣椒、生姜切碎，小茴香磨成粉状备用。
（5）、酱瑛放入缸内，加狗肉丁、食盐、食用油、生姜、辣椒、小茴香、八角粉、糖等，并翻拌均匀，但注意不要满缸，缸口要留有一定的空间(约离缸口15厘米左右)，盖上盖，用石灰泥或黄泥浆封住缸口，不使透气，防止细菌、雨水侵入，以致变质，在阳光下晒40～50日即为成品。
本发明的有益效果是： 能安五脏，补绝气，壮元气，轻身益气，补胃肾，暖腰膝，补五劳七伤。对气虚失眠，肾虚阳萎，遗精遗尿，腰膝冷痛有很好的保健作用。
具体实施方式
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。
实施例1
一种具有温肾壮阳的狗肉酱，由以下份数比的组分组成，
黑豆 480千克
面粉 380千克
狗肉 10千克
食盐 55千克
食用油 12千克
生姜 10千克
辣椒 40千克
小茴香 0.5千克
八角粉 0.5千克
蔗糖 12千克。
本发明的另一个目的是提供一种具有温肾壮阳、延缓衰老的狗肉酱，包括以下方法步骤：
（1）、将黑豆清除杂质后，用清水浸泡至完全发胀，一般24小时左右，洗净蒸熟。
（2）、将豆料倒在凉席上，与面粉相混拌匀，铺成3-5厘米左右厚度，覆盖上野地里的一种蒿菜或干净纱布。在室温25～30℃的条件下，任其发酵，约三五天即可长出深黄色的菌，放到室外晒干即为酱瑛。
（3）、将狗肉蒸熟切碎至不大于0.5cm肉丁状备用。
（4）、将辣椒、生姜切碎，小茴香磨成粉状备用。
（5）、酱瑛放入缸内，加狗肉丁、食盐、食用油、生姜、辣椒、小茴香、八角粉、糖等，并翻拌均匀，但注意不要满缸，缸口要留有一定的空间(约离缸口15厘米左右)，盖上盖，用石灰泥或黄泥浆封住缸口，不使透气，防止细菌、雨水侵入，以致变质，在阳光下晒40～50日即为成品。
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。
实施例2
一种具有温肾壮阳的狗肉酱，由以下份数比的组分组成，
黑豆 480千克
面粉 365千克
狗肉 20千克
食盐 55千克
食用油 15千克
生姜 13千克
辣椒 40千克
小茴香 1千克
八角粉 1千克
蔗糖 10千克。
本发明的另一个目的是提供一种具有温肾壮阳、延缓衰老的狗肉酱，包括以下方法步骤：
（1）、将黑豆清除杂质后，用清水浸泡至完全发胀，一般24小时左右，洗净蒸熟。
（2）、将豆料倒在凉席上，与面粉相混拌匀，铺成3-5厘米左右厚度，覆盖上野地里的一种蒿菜或干净纱布。在室温25～30℃的条件下，任其发酵，约三五天即可长出深黄色的菌，放到室外晒干即为酱瑛。
（3）、将狗肉蒸熟切碎至不大于0.5cm肉丁状备用。
（4）、将辣椒、生姜切碎，小茴香磨成粉状备用。
（5）、酱瑛放入缸内，加狗肉丁、食盐、食用油、生姜、辣椒、小茴香、八角粉、糖等，并翻拌均匀，但注意不要满缸，缸口要留有一定的空间(约离缸口15厘米左右)，盖上盖，用石灰泥或黄泥浆封住缸口，不使透气，防止细菌、雨水侵入，以致变质，在阳光下晒40～50日即为成品。
本发明的有益效果是，能安五脏，补绝气，壮元气，轻身益气，补胃肾，暖腰膝，补五劳七伤。对气虚失眠，肾虚阳萎，遗精遗尿，腰膝冷痛有很好的保健作用。
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 (1)
1.一种温肾壮阳的狗肉酱的制备方法，其特征在于：由以下份数比的组分制成，
包括以下方法步骤，
(1)、将黑豆清除杂质后，用清水浸泡至完全发胀，持续22-26小时，洗净蒸熟；
(2)、将豆料倒在凉席上，与面粉相混拌匀，铺成3-5厘米厚度，覆盖上野地里的一种蒿菜或干净纱布，在室温25-30℃的条件下，任其发酵，三五天即可长出深黄色的菌，放到室外晒干即为酱瑛；
(3)、将狗肉蒸熟切碎至不大于0.5cm肉丁状备用；
(4)、将辣椒、生姜切碎，小茴香磨成粉状备用；
(5)、酱瑛放入干净的缸内，加狗肉丁、食盐、食用油、生姜、辣椒、小茴香、八角粉、糖，并翻拌均匀，但注意不要满缸，缸口要留有一定的空间，盖上盖，用石灰泥或黄泥浆封住缸口，在阳光下晒40～50日即为成品。
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|---|---|---|---|---|
| CN1879503A (zh) * | 2005-02-27 | 2006-12-20 | 刘钢会 | 黄豆辣椒酱的制作方法 |
| CN103461958A (zh) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | 一种苦瓜黄豆酱的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879503A (zh) * | 2005-02-27 | 2006-12-20 | 刘钢会 | 黄豆辣椒酱的制作方法 |
| CN103461958A (zh) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | 一种苦瓜黄豆酱的制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 杜连启等.十九、黑豆豆酱.《风味酱类生产技术（第二版）》.化学工业出版社,2001,14-20、105-106. * |
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