CN103932291B - 一种富含维生素c的芝麻酱及其制备方法 - Google Patents
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Abstract
一种富含维生素C的芝麻酱及其制备方法,其特征在于由下列重量份的原料制成:黑芝麻130-140、枸杞子4-5、冬瓜子5-6、党参3-4、荆芥穗4.5-4.7、覆盆子3-4、福参叶2-3、钟花草2-3、玉米粒4-5、黄豆5-6、莲子3-4、猕猴桃20-22、绿豆芽7-8、奶油1-2、五花肉38-40、可乐4-5、苦丁茶4-5、酱油8-9、乳酸菌0.2-0.3、营养添加剂4-5。本发明的芝麻酱口感好,由于添加了猕猴桃,丰富了本发明的维生素C含量,同时也使得本发明具有水果的清香,而本发明添加的五花肉经过腌制、蒸制后风味独特,使得本发明鲜味十足,此外,本发明还含有多种中草药成分,具有补肝益肾、健脾补肺、活血通络、明目的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种富含维生素C的芝麻酱及其制备方法。
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富含维生素C的芝麻酱及其制备方法,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:
一种富含维生素C的芝麻酱,其特征在于由以下重量份的原料制成:
黑芝麻130-140、枸杞子4-5、冬瓜子5-6、党参3-4、荆芥穗4.5-4.7、覆盆子3-4、福参叶2-3、钟花草2-3、玉米粒4-5、黄豆5-6、莲子3-4、猕猴桃20-22、绿豆芽7-8、奶油1-2、五花肉38-40、可乐4-5、苦丁茶4-5、酱油8-9、乳酸菌0.2-0.3、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:山楂核1-1.5、白茅根0.8-1、太子参0.7-0.9、远志1-1.3、绿豆3-4、冰糖1-2、核桃粉4-5、木瓜20-23、南瓜30-35、虾皮9-10、葡萄籽油1-2;
制备方法为:(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
所述的富含维生素C的芝麻酱的制备方法,其特征在于包括以下步骤:
(1)将枸杞子、冬瓜子、党参、荆芥穗、覆盆子、福参叶、钟花草加8-9倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取猕猴桃果肉,与绿豆芽混合,加药液打浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时;
(3)将黑芝麻、玉米粒、黄豆、莲子混合入锅,小火炒香后出锅,加步骤(2)所得物料研磨匀质,小火熬稠;
(4)将苦丁茶、奶油混合入锅,小火炒制20-35分钟后出锅,加酱油密封浸泡70-80分钟,过滤除渣,得茶香酱油;
(5)将五花肉绞碎,加可乐、茶香酱油腌渍2-3小时后送入蒸锅,大火蒸熟后取出,然后与步骤(3)所得物料及剩余物料混合拌匀,即得。
本发明中的福参叶为伞形科植物福参的叶,钟花草为爵床科植物钟花草的全草。
本发明的有益效果为:
本发明的芝麻酱口感好,由于添加了猕猴桃,丰富了本发明的维生素C含量,同时也使得本发明具有水果的清香,而本发明添加的五花肉经过腌制、蒸制后风味独特,也使得本发明鲜味十足,此外,本发明还含有多种中草药成分,具有补肝益肾、健脾补肺、活血通络、明目的功效。
具体实施方式
一种富含维生素C的芝麻酱,其特征在于由以下重量份(公斤)的原料制成:
黑芝麻130、枸杞子4、冬瓜子6、党参3、荆芥穗4.7、覆盆子4、福参叶3、钟花草2、玉米粒5、黄豆5、莲子4、猕猴桃22、绿豆芽8、奶油1、五花肉40、可乐4、苦丁茶5、酱油8、乳酸菌0.3、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:山楂核1.5、白茅根0.8、太子参0.9、远志1.3、绿豆4、冰糖2、核桃粉5、木瓜23、南瓜35、虾皮10、葡萄籽油2;
制备方法为:(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
所述的富含维生素C的芝麻酱的制备方法,包括以下步骤:
(1)将枸杞子、冬瓜子、党参、荆芥穗、覆盆子、福参叶、钟花草加8-9倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取猕猴桃果肉,与绿豆芽混合,加药液打浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时;
(3)将黑芝麻、玉米粒、黄豆、莲子混合入锅,小火炒香后出锅,加步骤(2)所得物料研磨匀质,小火熬稠;
(4)将苦丁茶、奶油混合入锅,小火炒制20-35分钟后出锅,加酱油密封浸泡70-80分钟,过滤除渣,得茶香酱油;
(5)将五花肉绞碎,加可乐、茶香酱油腌渍2-3小时后送入蒸锅,大火蒸熟后取出,然后与步骤(3)所得物料及剩余物料混合拌匀,即得。
Claims (1)
1.一种富含维生素C的芝麻酱,其特征在于由以下重量份的原料制成:黑芝麻130-140、枸杞子4-5、冬瓜子5-6、党参3-4、荆芥穗4.5-4.7、覆盆子3-4、福参叶2-3、钟花草2-3、玉米粒4-5、黄豆5-6、莲子3-4、猕猴桃20-22、绿豆芽7-8、奶油1-2、五花肉38-40、可乐4-5、苦丁茶4-5、酱油8-9、乳酸菌0.2-0.3、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:山楂核1-1.5、白茅根0.8-1、太子参0.7-0.9、远志1-1.3、绿豆3-4、冰糖1-2、核桃粉4-5、木瓜20-23、南瓜30-35、虾皮9-10、葡萄籽油1-2;
所述营养添加剂的制备方法为:
1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤2)所得物料及剩余物料混合拌匀,即得;
所述的富含维生素C的芝麻酱的制备方法,包括以下步骤:
(1)将枸杞子、冬瓜子、党参、荆芥穗、覆盆子、福参叶、钟花草加8-9倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取猕猴桃果肉,与绿豆芽混合,加药液打浆,过滤除渣,所得滤液在35-37℃下接入乳酸菌,发酵2-3小时;
(3)将黑芝麻、玉米粒、黄豆、莲子混合入锅,小火炒香后出锅,加步骤(2)所得物料研磨匀质,小火熬稠;
(4)将苦丁茶、奶油混合入锅,小火炒制20-35分钟后出锅,加酱油密封浸泡70-80分钟,过滤除渣,得茶香酱油;
(5)将五花肉绞碎,加可乐、茶香酱油腌渍2-3小时后送入蒸锅,大火蒸熟后取出,然后与步骤(3)所得物料及剩余物料混合拌匀,即得。
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CN106072357A (zh) * | 2016-06-07 | 2016-11-09 | 姚敏 | 一种绿豆沙芝麻酱 |
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