CN103932298A - 一种米香驴肉花生酱及其制备方法 - Google Patents
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Abstract
一种米香驴肉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100-110、菟丝子0.8-1、大青叶1-1.2、橘红0.8-0.9、酸枣仁1.1-1.3、黄瓜叶0.7-0.9、排草香1-1.1、朱蕉花0.5-0.7、薏苡仁20-22、黑米40-45、竹笋2-3、菠萝4-5、姬松茸3-4、空心菜4-5、驴肉50-55、八角5-6、料酒2-3、猪油1-2、豆浆6-7、甜面酱300-320、营养添加剂5-7。本发明的花生酱口感细腻,营养丰富,其中添加的驴肉中含有丰富的亚油酸、亚麻酸,可预防动脉硬化、冠心病、高血压等疾病,而豆浆中含有丰富的植物蛋白、磷脂,有益于人体健康,此外,本发明还含有多种中草药成分,具有养肝明目、补肾健胃、宁心安神的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种米香驴肉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米香驴肉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:
一种米香驴肉花生酱,其特征在于由以下重量份的原料制成:
花生米100-110、菟丝子0.8-1、大青叶1-1.2、橘红0.8-0.9、酸枣仁1.1-1.3、黄瓜叶0.7-0.9、排草香1-1.1、朱蕉花0.5-0.7、薏苡仁20-22、黑米40-45、竹笋2-3、菠萝4-5、姬松茸3-4、空心菜4-5、驴肉50-55、八角5-6、料酒2-3、猪油1-2、豆浆6-7、甜面酱300-320、营养添加剂5-7;
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。
所述的米香驴肉花生酱的制备方法,其特征在于包括以下步骤:
(1)将菟丝子、大青叶、橘红、酸枣仁、黄瓜叶、排草香、朱蕉花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取菠萝果肉,与竹笋、姬松茸、空心菜混合,加一倍的水打浆,过滤除渣,得果蔬汁;将花生米碾碎,然后与果蔬汁混合入锅,小火炒至锅底干燥后出料;
(3)将八角、猪油混合入锅,小火炒制10-12分钟后出料,加豆浆研磨匀质,小火熬膏,烘干后研成粉末,得八角粉;
(4)将驴肉切片,加药液腌渍2-3小时后送入蒸锅,大火蒸熟后取出,剁碎,然后与八角粉、料酒拌匀,入炒锅大火炒制3-5分钟;
(5)将薏苡仁、黑米入炒锅炒香后出料,加3-4倍的水研磨匀质,然后与甜面酱混合入锅,小火熬稠后出料,与步骤(2)、(4)所得物料及剩余物料混合拌匀,即得。
本发明中的排草香报春花科排草属植物细梗排草的全草,朱蕉花为龙舌兰科植物朱蕉的花。
本发明的有益效果为:
本发明的花生酱口感细腻,米香浓郁,味道鲜美,营养丰富,其中添加的驴肉中含有丰富的亚油酸、亚麻酸,可预防动脉硬化、冠心病、高血压等疾病,而豆浆中含有丰富的植物蛋白、磷脂,有益于人体健康,此外,本发明还含有多种中草药成分,经常食用可达到养肝明目、补肾健胃、宁心安神的功效。
具体实施方式
一种米香驴肉花生酱,其特征在于由以下重量份(公斤)的原料制成:
花生米110、菟丝子0.8、大青叶1、橘红0.9、酸枣仁1.3、黄瓜叶0.9、排草香1.1、朱蕉花0.7、薏苡仁22、黑米40、竹笋3、菠萝5、姬松茸4、空心菜4、驴肉55、八角5、料酒3、猪油2、豆浆6、甜面酱320、营养添加剂7;
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。
所述的米香驴肉花生酱的制备方法,包括以下步骤:
(1)将菟丝子、大青叶、橘红、酸枣仁、黄瓜叶、排草香、朱蕉花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取菠萝果肉,与竹笋、姬松茸、空心菜混合,加一倍的水打浆,过滤除渣,得果蔬汁;将花生米碾碎,然后与果蔬汁混合入锅,小火炒至锅底干燥后出料;
(3)将八角、猪油混合入锅,小火炒制10-12分钟后出料,加豆浆研磨匀质,小火熬膏,烘干后研成粉末,得八角粉;
(4)将驴肉切片,加药液腌渍2-3小时后送入蒸锅,大火蒸熟后取出,剁碎,然后与八角粉、料酒拌匀,入炒锅大火炒制3-5分钟;
(5)将薏苡仁、黑米入炒锅炒香后出料,加3-4倍的水研磨匀质,然后与甜面酱混合入锅,小火熬稠后出料,与步骤(2)、(4)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种米香驴肉花生酱,其特征在于由以下重量份的原料制成:
花生米100-110、菟丝子0.8-1、大青叶1-1.2、橘红0.8-0.9、酸枣仁1.1-1.3、黄瓜叶0.7-0.9、排草香1-1.1、朱蕉花0.5-0.7、薏苡仁20-22、黑米40-45、竹笋2-3、菠萝4-5、姬松茸3-4、空心菜4-5、驴肉50-55、八角5-6、料酒2-3、猪油1-2、豆浆6-7、甜面酱300-320、营养添加剂5-7;
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;
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;
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所述的米香驴肉花生酱的制备方法,其特征在于包括以下步骤:
(1)将菟丝子、大青叶、橘红、酸枣仁、黄瓜叶、排草香、朱蕉花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取菠萝果肉,与竹笋、姬松茸、空心菜混合,加一倍的水打浆,过滤除渣,得果蔬汁;将花生米碾碎,然后与果蔬汁混合入锅,小火炒至锅底干燥后出料;
(3)将八角、猪油混合入锅,小火炒制10-12分钟后出料,加豆浆研磨匀质,小火熬膏,烘干后研成粉末,得八角粉;
(4)将驴肉切片,加药液腌渍2-3小时后送入蒸锅,大火蒸熟后取出,剁碎,然后与八角粉、料酒拌匀,入炒锅大火炒制3-5分钟;
(5)将薏苡仁、黑米入炒锅炒香后出料,加3-4倍的水研磨匀质,然后与甜面酱混合入锅,小火熬稠后出料,与步骤(2)、(4)所得物料及剩余物料混合拌匀,即得。
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