CN103932158B - 一种鸡骨补钙番茄酱及其制备方法 - Google Patents
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Abstract
一种鸡骨补钙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100-110、夏枯草3-4、胖大海3.5-4.5、霸王花4-5、猪苓2-3、无患子叶3-4、三楞草1-2、胖儿草2-3、啤酒8-9、鸡骨10-11、火龙果1-2、糙米1.5-2、金桔1-2、香肠30-33、黄油2-3、营养添加剂6-7。本发明的番茄酱味道酸甜,酒香浓郁,配方合理,其中添加的鸡骨可为人体补充钙质,而糙米中富含维他命、矿物质与膳食纤维,丰富了本发明的营养,同时,本发明还含有多种中草药成分,具有清肝明目、清肠润肺、健脾消积的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种鸡骨补钙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鸡骨补钙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:
一种鸡骨补钙番茄酱,其特征在于由以下重量份的原料制成:
番茄100-110、夏枯草3-4、胖大海3.5-4.5、霸王花4-5、猪苓2-3、无患子叶3-4、三楞草1-2、胖儿草2-3、啤酒8-9、鸡骨10-11、火龙果1-2、糙米1.5-2、金桔1-2、香肠30-33、黄油2-3、营养添加剂6-7;
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。
所述的鸡骨补钙番茄酱的制备方法,其特征在于包括以下步骤:
(1)将夏枯草、胖大海、霸王花、猪苓、无患子叶、三楞草、胖儿草加6-7倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将鸡骨投入开水锅中大火煮制70-80分钟后捞出,敲碎,加啤酒研磨匀质,得鸡骨泥;将黄油入锅,大火熬化后倒入鸡骨泥,翻炒5-7分钟后出料;
(3)将香肠切成丁,得香肠丁;取火龙果果肉,与糙米混合入锅,加4-5倍的水大火煮沸后出料,混合打浆,过滤除渣,所得滤液与香肠丁混合拌匀,送入蒸锅,大火蒸10-15分钟后取出;
(4)取番茄果肉,加药液打浆,小火熬稠,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的三楞草为莎草科植物碎米莎草的全草,胖儿草是茜草科假耳草属植物尾叶假耳草的全草。
本发明的有益效果为:
本发明的番茄酱味道酸甜,酒香浓郁,配方合理,其中添加的鸡骨可为人体补充钙质,而糙米中富含维他命、矿物质与膳食纤维,丰富了本发明的营养,同时,本发明还含有多种中草药成分,具有清肝明目、清肠润肺、健脾消积的功效。
具体实施方式
一种鸡骨补钙番茄酱,其特征在于由以下重量份(公斤)的原料制成:
番茄100、夏枯草3、胖大海4.5、霸王花5、猪苓2、无患子叶4、三楞草2、胖儿草2、啤酒9、鸡骨11、火龙果2、糙米1.5、金桔2、香肠33、黄油3、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。
所述的鸡骨补钙番茄酱的制备方法,包括以下步骤:
(1)将夏枯草、胖大海、霸王花、猪苓、无患子叶、三楞草、胖儿草加6-7倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将鸡骨投入开水锅中大火煮制70-80分钟后捞出,敲碎,加啤酒研磨匀质,得鸡骨泥;将黄油入锅,大火熬化后倒入鸡骨泥,翻炒5-7分钟后出料;
(3)将香肠切成丁,得香肠丁;取火龙果果肉,与糙米混合入锅,加4-5倍的水大火煮沸后出料,混合打浆,过滤除渣,所得滤液与香肠丁混合拌匀,送入蒸锅,大火蒸10-15分钟后取出;
(4)取番茄果肉,加药液打浆,小火熬稠,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (1)
1.一种鸡骨补钙番茄酱,其特征在于由以下重量份的原料制成:
番茄100-110、夏枯草3-4、胖大海3.5-4.5、霸王花4-5、猪苓2-3、无患子叶3-4、三楞草1-2、胖儿草2-3、啤酒8-9、鸡骨10-11、火龙果1-2、糙米1.5-2、金桔1-2、香肠30-33、黄油2-3、营养添加剂6-7;
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;该营养添加剂制备方法为:(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;
所述的鸡骨补钙番茄酱的制备方法,包括以下步骤:
(1)将夏枯草、胖大海、霸王花、猪苓、无患子叶、三楞草、胖儿草加6-7倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将鸡骨投入开水锅中大火煮制70-80分钟后捞出,敲碎,加啤酒研磨匀质,得鸡骨泥;将黄油入锅,大火熬化后倒入鸡骨泥,翻炒5-7分钟后出料;
(3)将香肠切成丁,得香肠丁;取火龙果果肉,与糙米混合入锅,加4-5倍的水大火煮沸后出料,混合打浆,过滤除渣,所得滤液与香肠丁混合拌匀,送入蒸锅,大火蒸10-15分钟后取出;
(4)取番茄果肉,加药液打浆,小火熬稠,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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US20050002992A1 (en) * | 2003-06-17 | 2005-01-06 | Mccleary Edward Larry | Foods, beverages, condiments, spices and salad dressings with specialized supplements |
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CN103005354A (zh) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | 一种骨汤调味料及其制备方法 |
CN103494226A (zh) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | 一种荷花鸭肉肉松 |
CN103504278A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种番茄酱速溶粉及其制备方法 |
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