CN103932294B - 一种松露花生酱及其制备方法 - Google Patents
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Abstract
一种松露花生酱及其制备方法,其特征在于由下列重量份的原料制成:花生米80-90、刺五加3-4、紫苏叶2-3、茶树根3.5-4、益母草4-5、接骨木花4.5-5.5、哉果1-2、虾壳钱2-3、樱桃10-12、白菜20-23、开心果仁10-11、白松露1-1.2、啤酒4-5、虾米7-8、蚝油2-3、香菇15-17、营养添加剂4-5。本发明的花生酱口感细腻,制备工艺简单,配方合理科学,其中添加的白松露使得本发明香气四溢、风味独特,而开心果仁含有丰富的维生素E、油脂,具有抗衰老、润肠通便的作用,此外,本发明还添加了多种中草药,具有活血通络、行气和中、补肾健胃的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种松露花生酱及其制备方法。
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松露花生酱及其制备方法,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:
一种松露花生酱,其特征在于由以下重量份的原料制成:
花生米80-90、刺五加3-4、紫苏叶2-3、茶树根3.5-4、益母草4-5、接骨木花4.5-5.5、哉果1-2、虾壳钱2-3、樱桃10-12、白菜20-23、开心果仁10-11、白松露1-1.2、啤酒4-5、虾米7-8、蚝油2-3、香菇15-17、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。
所述的松露花生酱的制备方法,其特征在于包括以下步骤:
(1)将刺五加、紫苏叶、茶树根、益母草、接骨木花、哉果、虾壳钱加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将白松露切片,加啤酒密封浸泡7-8小时,过滤除渣,得松露酒;
(3)将香菇切成丁,与耗油混合入锅,大火炒制5-7分钟后加入松露酒,小火焖制10-12分钟后出锅;
(4)取樱桃果肉,与白菜混合,加药液打浆,过滤除渣,得保健果蔬汁;将花生米、开心果仁混合入锅,小火炒香后出料,加保健果蔬汁研磨匀质,小火熬膏,然后与步骤(3)所得物料及剩余物料混合拌匀,即得。
本发明中的哉果伞形科植物西藏棱子芹的根或全草,虾壳钱为堇菜科植物台湾堇菜的全草。
本发明的有益效果为:
本发明的花生酱口感细腻,制备工艺简单,配方合理科学,其中添加的白松露使得本发明香气四溢、风味独特,而开心果仁含有丰富的维生素E、油脂,具有抗衰老、润肠通便的作用,此外,本发明还添加了多种中草药,具有活血通络、行气和中、补肾健胃的功效。
具体实施方式
一种松露花生酱,其特征在于由以下重量份(公斤)的原料制成:
花生米80、刺五加3、紫苏叶3、茶树根3.5、益母草5、接骨木花5.5、哉果1、虾壳钱3、樱桃12、白菜23、开心果仁11、白松露1.2、啤酒5、虾米8、蚝油2、香菇17、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。
所述的松露花生酱的制备方法,包括以下步骤:
(1)将刺五加、紫苏叶、茶树根、益母草、接骨木花、哉果、虾壳钱加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将白松露切片,加啤酒密封浸泡7-8小时,过滤除渣,得松露酒;
(3)将香菇切成丁,与耗油混合入锅,大火炒制5-7分钟后加入松露酒,小火焖制10-12分钟后出锅;
(4)取樱桃果肉,与白菜混合,加药液打浆,过滤除渣,得保健果蔬汁;将花生米、开心果仁混合入锅,小火炒香后出料,加保健果蔬汁研磨匀质,小火熬膏,然后与步骤(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种松露花生酱,其特征在于由以下重量份的原料制成:花生米80-90、刺五加3-4、紫苏叶2-3、茶树根3.5-4、益母草4-5、接骨木花4.5-5.5、哉果1-2、虾壳钱2-3、樱桃10-12、白菜20-23、开心果仁10-11、白松露1-1.2、啤酒4-5、虾米7-8、蚝油2-3、香菇15-17、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。
2.根据权利要求1所述的松露花生酱的制备方法,其特征在于包括以下步骤:
(1)将刺五加、紫苏叶、茶树根、益母草、接骨木花、哉果、虾壳钱加7-8倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将白松露切片,加啤酒密封浸泡7-8小时,过滤除渣,得松露酒;
(3)将香菇切成丁,与蚝油混合入锅,大火炒制5-7分钟后加入松露酒,小火焖制10-12分钟后出锅;
(4)取樱桃果肉,与白菜混合,加药液打浆,过滤除渣,得保健果蔬汁;将花生米、开心果仁混合入锅,小火炒香后出料,加保健果蔬汁研磨匀质,小火熬膏,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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CN106942681A (zh) * | 2017-04-19 | 2017-07-14 | 马鞍山市十月丰食品有限公司 | 一种杨梅/紫苏叶复合保健花生酱及其制备方法 |
CN108669517B (zh) * | 2018-05-28 | 2021-10-26 | 云南能投野生菌农业发展有限公司 | 一种香辣松露酱及其制备方法 |
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