CN103932156A - 一种鸭血番茄酱及其制备方法 - Google Patents
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Abstract
一种鸭血番茄酱及其制备方法,其特征在于由下列重量份的原料制成:番茄150-170、金银花3-4、车前子2-3、栀子花4-5、牛膝3-4、翻白草4.5-5、阴香皮2-3、香茅花2.5-3、蜂蜜1-2、生姜3-4、芸豆2-3、蜜枣22-25、鸭血旺15-18、椰果7-9、甘薯粉8-9、营养添加剂5-6。本发明的番茄酱口感细腻,酸甜可口,营养丰富,其中添加的鸭血旺中含有丰富的蛋白质、多种维生素及铁、钙等矿物质,配合蜜枣可达到滋补气血的功效,此外,本发明还添加了多种中草药,长期食用可达到清热解毒、补肝益肾、温中和胃的作用。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种鸭血番茄酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类等物为主要原料加工而成的糊状调味品,多用于烹调菜肴。目前,市场上销售的酱的种类繁多,但其只具有单一的调味功能,而不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种鸭血番茄酱及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种鸭血番茄酱,其特征在于由以下重量份的原料制成:
番茄150-170、金银花3-4、车前子2-3、栀子花4-5、牛膝3-4、翻白草4.5-5、阴香皮2-3、香茅花2.5-3、蜂蜜1-2、生姜3-4、芸豆2-3、蜜枣22-25、鸭血旺15-18、椰果7-9、甘薯粉8-9、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:佛手花0.8-1、蒲公英0.7-0.9、杜仲叶1-1.2、三七花0.7-0.8、豌豆8-10、咸鸭蛋黄5-6、柠檬汁10-12、酸梅3-4;
制备方法为:(1)将佛手花、蒲公英、杜仲叶、三七花置于柠檬汁中密封浸泡7-8小时,过滤除渣,收集滤液;
(2)将酸梅加3-4倍的水大火煮沸,过滤除渣,得酸梅汤;将豌豆加步骤(1)所得物料、酸梅汤研磨匀质,小火加热,熬成膏状,然后与剩余物料混合搅拌均匀,烘干后研成粉末,即得。
所述的鸭血番茄酱的制备方法,其特征在于包括以下步骤:
(1)将金银花、车前子、栀子花、牛膝、翻白草、阴香皮、香茅花加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将生姜去皮,加一倍的水打浆,过滤除渣,在所得滤液中加入蜂蜜,充分搅拌,得生姜蜜汁;将鸭血旺与生姜蜜汁混合拌匀,送入蒸锅大火蒸10-12分钟后将鸭血旺取出,经冷冻干燥后研成粉末,得鸭血粉;
(3)将芸豆加3-4倍的水进行磨浆,过滤除渣,得芸豆浆;将蜜枣送入开水锅中漂烫3-4分钟后取出,去核,捣成泥,与芸豆浆混合入锅,大火翻炒4-5分钟后出锅,烘干后研成粉末;
(4)取番茄果肉,加药液打浆,然后加入步骤(2)、(3)所得物料及剩余物料,小火熬稠,即得。
本发明中的阴香皮为樟科植物阴香的树皮,香茅花为禾本科植物香茅的花。
本发明的有益效果为:
本发明的番茄酱口感细腻,酸甜可口,营养丰富,其中添加的鸭血旺中含有丰富的蛋白质、多种维生素及铁、钙等矿物质,配合蜜枣可达到滋补气血的功效,此外,本发明还添加了多种中草药,长期食用可达到清热解毒、补肝益肾、温中和胃的作用。
具体实施方式
一种鸭血番茄酱,其特征在于由以下重量份(公斤)的原料制成:
番茄150、金银花4、车前子3、栀子花4、牛膝4、翻白草4.5、阴香皮3、香茅花2.5、蜂蜜2、生姜4、芸豆3、蜜枣25、鸭血旺18、椰果9、甘薯粉9、营养添加剂6;
所述营养添加剂由下列重量份(公斤)的原料制成:佛手花0.8、蒲公英0.7、杜仲叶1.2、三七花0.8、豌豆10、咸鸭蛋黄6、柠檬汁12、酸梅4;
制备方法为:(1)将佛手花、蒲公英、杜仲叶、三七花置于柠檬汁中密封浸泡7-8小时,过滤除渣,收集滤液;
(2)将酸梅加3-4倍的水大火煮沸,过滤除渣,得酸梅汤;将豌豆加步骤(1)所得物料、酸梅汤研磨匀质,小火加热,熬成膏状,然后与剩余物料混合搅拌均匀,烘干后研成粉末,即得。
所述的鸭血番茄酱的制备方法,包括以下步骤:
(1)将金银花、车前子、栀子花、牛膝、翻白草、阴香皮、香茅花加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将生姜去皮,加一倍的水打浆,过滤除渣,在所得滤液中加入蜂蜜,充分搅拌,得生姜蜜汁;将鸭血旺与生姜蜜汁混合拌匀,送入蒸锅大火蒸10-12分钟后将鸭血旺取出,经冷冻干燥后研成粉末,得鸭血粉;
(3)将芸豆加3-4倍的水进行磨浆,过滤除渣,得芸豆浆;将蜜枣送入开水锅中漂烫3-4分钟后取出,去核,捣成泥,与芸豆浆混合入锅,大火翻炒4-5分钟后出锅,烘干后研成粉末;
(4)取番茄果肉,加药液打浆,然后加入步骤(2)、(3)所得物料及剩余物料,小火熬稠,即得。
Claims (2)
1.一种鸭血番茄酱,其特征在于由以下重量份的原料制成:
番茄150-170、金银花3-4、车前子2-3、栀子花4-5、牛膝3-4、翻白草4.5-5、阴香皮2-3、香茅花2.5-3、蜂蜜1-2、生姜3-4、芸豆2-3、蜜枣22-25、鸭血旺15-18、椰果7-9、甘薯粉8-9、营养添加剂5-6;
所述营养添加剂由下列重量份的原料制成:佛手花0.8-1、蒲公英0.7-0.9、杜仲叶1-1.2、三七花0.7-0.8、豌豆8-10、咸鸭蛋黄5-6、柠檬汁10-12、酸梅3-4;
制备方法为:(1)将佛手花、蒲公英、杜仲叶、三七花置于柠檬汁中密封浸泡7-8小时,过滤除渣,收集滤液;
(2)将酸梅加3-4倍的水大火煮沸,过滤除渣,得酸梅汤;将豌豆加步骤(1)所得物料、酸梅汤研磨匀质,小火加热,熬成膏状,然后与剩余物料混合搅拌均匀,烘干后研成粉末,即得。
2.根据权利要求1所述的鸭血番茄酱的制备方法,其特征在于包括以下步骤:
(1)将金银花、车前子、栀子花、牛膝、翻白草、阴香皮、香茅花加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将生姜去皮,加一倍的水打浆,过滤除渣,在所得滤液中加入蜂蜜,充分搅拌,得生姜蜜汁;将鸭血旺与生姜蜜汁混合拌匀,送入蒸锅大火蒸10-12分钟后将鸭血旺取出,经冷冻干燥后研成粉末,得鸭血粉;
(3)将芸豆加3-4倍的水进行磨浆,过滤除渣,得芸豆浆;将蜜枣送入开水锅中漂烫3-4分钟后取出,去核,捣成泥,与芸豆浆混合入锅,大火翻炒4-5分钟后出锅,烘干后研成粉末;
(4)取番茄果肉,加药液打浆,然后加入步骤(2)、(3)所得物料及剩余物料,小火熬稠,即得。
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