CN103919111B - 一种茯苓霉豆辣酱及其制备方法 - Google Patents
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Abstract
本发明提供了一种茯苓霉豆辣酱，由下列重量份的原料组分制备而成：黄豆20-40、茯苓0.1-0.2、枸杞0.1-0.2、薏苡仁0.4-0.5、青椒40-60、新鲜米虾8-12、食盐4-6、生姜0.4-0.6、大蒜0.1-0.12、甜面酱4-5、水苏糖0.3-0.6、黄酒0.4-0.6、茶多酚0.01-0.02、保健中草药添加剂0.04-0.06。本发明的霉豆辣酱，保留传统工艺的基础上，添加了茯苓、青椒、虾米等辅料，同时添加了保健中草药添加剂，因此改变了传统品种的单一性缺点，同时营养更丰富，增加了健脾和胃的保健功效，且没有任何防腐剂，因此食用更安全。本发明的霉豆酱色泽黄亮、味道鲜美、质地酥嫩、香气扑鼻、营养丰富、食之味鲜而醇厚、咸淡适口、风味独特香辣可口、风味独特,且保质期长。
Description
技术领域
本发明涉及食品领域，具体涉及一种茯苓霉豆辣酱及其制备方法。
背景技术
霉豆辣酱是皖南地区民间广泛流传的一种发酵性豆制品食用酱，据说在民间已有上千年的生产历史，它是以大豆(黄豆)为主要生产原料，在各种微生物相互作用下，产生复杂生化反应，而酿造出来的一种发酵食品。霉豆辣酱的种类繁多，口味各异，大多数霉豆辣酱营养比较单一，味道比较重，吃多了会伤胃，基本上没有保健功效，开发一种既香辣又有健脾和胃、助消化的保健霉豆辣酱成为美食工作者的新方向。
发明内容
针对现有技术的不足本发明提供一种茯苓霉豆辣酱及其制备方法。本发明的霉豆辣酱，保留传统工艺的基础上，添加了茯苓、青椒、虾米等辅料，同时添加了保健中草药添加剂，因此改变了传统品种的单一性缺点，同时营养更丰富，增加了健脾和胃保健功效，且没有任何防腐剂，因此食用更安全, 香辣可口、风味独特, 且保质期长。
为实现上述目的，本发明采用的技术方案如下：
一种茯苓霉豆辣酱，其特征在于，由下列重量份的原料组分制备而成：黄豆20-40、茯苓0.1-0.2、枸杞0.1-0.2、薏苡仁0.4-0.5、青椒40-60、新鲜米虾8-12、食盐4-6、生姜0.4-0.6、大蒜0.1-0.12、甜面酱4-5、水苏糖0.3-0.6、黄酒0.4-0.6、茶多酚0.01-0.02、保健中草药添加剂0.04-0.06，
所述的保健中草药添加剂有下列方法制备而得：a、按重量份称取党参4-6、山楂5-8、麦芽4-6、海螵蛸3-4、砂仁2-3、丁香1-2、香菇8-10、黑木耳6-8、玉竹6-8、煅牡蛎2-3、荷叶3-4、甘草2-3、老鹰茶4-6、蒲公英4-6、马齿苋6-8、薄荷3-5、昆布3-5、葡萄籽3-4；b、将称取的上述原料加水煎煮2-3次，得到煎煮液，将煎煮液过滤，收集滤液，然后减压浓缩成浸膏状，即可。
所述的茯苓霉豆辣酱，其特征在于，由下列重量份的原料组分制备而成：黄豆30、茯苓1.5、青椒50、新鲜米虾10、食盐5、生姜0.5、大蒜0.1、甜面酱4.5、水苏糖0.5、茶多酚0.015、黄酒0.5、保健中草药添加剂0.05。
所述的茯苓霉豆辣酱的的制作方法，其特征在于：包括以下步骤：
（1）将筛选除杂后的黄豆、茯苓一起投入浸泡桶内浸泡，浸泡至黄豆无硬心为宜，将黄豆和茯苓一起捞出冲洗干净，然后放入高压锅内，摊平，用0．15-0.2mpa的蒸汽压力蒸煮进行高压蒸煮20-30分钟，出锅冷却，蒸煮好的茯苓取出切碎，再和蒸熟的黄豆一起混合搅拌均匀；
（2）然后接入毛霉菌悬浮液，再平摊成2-3cm厚度的平层，室温保持在28℃左右，让其长毛发酵；约经过2天时间的培养，霉毛豆就会产生特有的香气；
(3) 将青椒洗净、晾干、剁碎，米虾洗净、晾干，生姜洗净、剁碎，大蒜剥皮、剁碎备用；
（4）将霉毛豆、青椒、米虾、食盐、生姜、大蒜、甜面酱、水苏糖、黄酒、保健中草药添加剂等余料充分混合拌匀，装入坛中密封，腌制45-55天，即可。
食时根据需要，用勺取出，装入碗中放少许香油蒸熟即可食用。
有益效果
本发明的霉豆辣酱，保留传统工艺的基础上，添加了茯苓、青椒、虾米等辅料，同时添加了保健中草药添加剂，因此改变了传统品种的单一性缺点，同时营养更丰富，增加了健脾和胃的保健功效，且没有任何防腐剂，因此食用更安全。 本发明的霉豆酱色泽黄亮、味道鲜美、质地酥嫩、香气扑鼻、营养丰富、食之味鲜而醇厚、咸淡适口、风味独特香辣可口、风味独特, 且保质期长。
具体实施方式
一种茯苓霉豆辣酱，由下列重量（g）的原料组分制备而成：黄豆3000、茯苓150、青椒5000、新鲜米虾1000、食盐500、生姜50、大蒜10、甜面酱450、水苏糖50、茶多酚 1.5、黄酒50、保健中草药添加剂5，
其中，保健中草药添加剂有下列方法制备而得：a、按重量（g）称取党参5、山楂7、麦芽5、海螵蛸3.5、砂仁2.5、丁香1.5、香菇9、黑木耳7、玉竹7、煅牡蛎3、荷叶4、甘草2、老鹰茶5、蒲公英5、马齿苋7、薄荷4、昆布4、葡萄籽4；b、将称取的上述原料加水煎煮2-3次，得到煎煮液，将煎煮液过滤，收集滤液，然后减压浓缩成浸膏状，即可。
茯苓霉豆辣酱的的制作方法,包括以下步骤：
（1）将筛选除杂后的黄豆、茯苓一起投入浸泡桶内浸泡，浸泡至黄豆无硬心为宜，将黄豆和茯苓一起捞出冲洗干净，然后放入高压锅内，摊平，用0．15-0.2mpa的蒸汽压力蒸煮进行高压蒸煮25分钟，出锅冷却，蒸煮好的茯苓取出切碎，再和蒸熟的黄豆一起混合搅拌均匀；
（2）然后接入毛霉菌悬浮液，再平摊成2-3cm厚度的平层，室温保持在28℃左右，让其长毛发酵；约经过2天时间的培养，霉毛豆就会产生特有的香气；
(3) 将青椒洗净、晾干、剁碎，米虾洗净、晾干，生姜洗净、剁碎，大蒜剥皮、剁碎备用；
（4）将霉毛豆、青椒、米虾、食盐、生姜、大蒜、甜面酱、水苏糖、黄酒、保健中草药添加剂等余料充分混合拌匀，装入坛中密封，腌制45-55天，即可。
Claims (2)
1.一种茯苓霉豆辣酱，其特征在于，由下列重量份的原料组分制备而成：黄豆20-40、茯苓0.1-0.2、枸杞0.1-0.2、薏苡仁0.4-0.5、青椒40-60、新鲜米虾8-12、食盐4-6、生姜0.4-0.6、大蒜0.1-0.12、甜面酱4-5、水苏糖0.3-0.6、黄酒0.4-0.6、茶多酚0.01-0.02、保健中草药添加剂0.04-0.06，
所述的保健中草药添加剂有下列方法制备而得：a、按重量份称取党参4-6、山楂5-8、麦芽4-6、海螵蛸3-4、砂仁2-3、丁香1-2、香菇8-10、黑木耳6-8、玉竹6-8、煅牡蛎2-3、荷叶3-4、甘草2-3、老鹰茶4-6、蒲公英4-6、马齿苋6-8、薄荷3-5、昆布3-5、葡萄籽3-4；b、将称取的上述原料加水煎煮2-3次，得到煎煮液，将煎煮液过滤，收集滤液，然后减压浓缩成浸膏状，即可。
2.如权利要求1所述的茯苓霉豆辣酱的的制作方法，其特征在于：包括以下步骤：
（1）将筛选除杂后的黄豆、茯苓一起投入浸泡桶内浸泡，浸泡至黄豆无硬心为宜，将黄豆和茯苓一起捞出冲洗干净，然后放入高压锅内，摊平，用0.15-0.2MPa的蒸汽压力进行高压蒸煮20-30分钟，出锅冷却，蒸煮好的茯苓取出切碎，再和蒸熟的黄豆一起混合搅拌均匀；
（2）然后接入毛霉菌悬浮液，再平摊成2-3cm厚度的平层，室温保持在28℃，让其长毛发酵；经过2天时间的培养，霉毛豆就会产生特有的香气；
(3) 将青椒洗净、晾干、剁碎，米虾洗净、晾干，生姜洗净、剁碎，大蒜剥皮、剁碎备用；
（4）将霉毛豆、青椒、米虾、食盐、生姜、大蒜、甜面酱、水苏糖、黄酒、茶多酚、保健中草药添加剂、枸杞、薏苡仁充分混合拌匀，装入坛中密封，腌制45-55天，即可。
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