CN103948086A - 一种花椒芽健胃酸奶芝麻酱 - Google Patents
一种花椒芽健胃酸奶芝麻酱 Download PDFInfo
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- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种花椒芽健胃酸奶芝麻酱,其是由下述重量份的原料制得:黄油10-15,食盐2-4,白糖3-5,枸杞菜2-4、花椒芽2-4、茼蒿1-2、南瓜8-10、木瓜肉4-6、牛肉10-15、芝麻酱70-80、酸奶4-7、健胃豆瓣酱1-2;本发明操作简单,能够轻易制得美味芝麻酱。酸奶具有非常多的有益菌种,养胃健胃。
Description
技术领域
本发明涉及芝麻酱领域,确切地说是一种花椒芽健胃酸奶芝麻酱。
背景技术
芝麻酱是把芝麻炒熟、磨碎而制成的酱,有香味,用作调料。珊瑚菜,根即北沙参,又名菜阳参。嫩草可作野菜食。珊瑚菜甘、微苦、微寒、无毒。根和全草含挥发油。根并含淀粉、生物碱、沙参素(香豆精类)。果实含呋喃香豆精炎珊瑚菜素。有润肺止咳、养胃生津功效。适用于肺虚有热、干咳少痰、热病后口干。经药理试验,珊瑚菜可刺激支气管黏膜,使分泌物增加,故有祛痰作用。根可祛痰,但有溶血作用(1:40以上)浸液未见溶血现象。外用可抗真菌。
花椒芽是花椒树发芽期幼嫩的芽叶,油亮鲜绿,麻香味美,是芽苗菜中的珍品。可以热炒、凉拌、油炸、涮锅,麻香宜人,开胃爽口,具有独特风味和丰富营养。旧时曾被列为宫廷贡品,供宫廷贵族享用。
发明内容
本发明的目的在于提供一种花椒芽健胃酸奶芝麻酱。
上述目的通过以下方案实现:
一种花椒芽健胃酸奶芝麻酱,其特征在于:其是由下述重量份的原料制得:黄油10-15,食盐2-4,白糖3-5,枸杞菜2-4、花椒芽2-4、茼蒿1-2、南瓜8-10、木瓜肉4-6、牛肉10-15、芝麻酱70-80、酸奶4-7、健胃豆瓣酱1-2;
所述的健胃豆瓣酱由下述重量份的原料制得:
高良姜1-2、 鸡内金3-5、陈皮1-2、珊瑚菜3-5、黄豆40-50,桂花1-2,酱油10-20,面粉2-4;
健胃豆瓣酱制备方法为:
(1)将高良姜、鸡内金、陈皮、珊瑚菜混匀后,煎煮去渣,滤液备用;
(2)将黄豆于米酒中浸泡5-8小时,取出,蒸煮后,沥干水分,表面滚上一层面粉,再加酱油、桂花、以及滤液,混匀后,表面覆盖一层干荷花,玻璃盖住容器口,每日在阳光上晒7-8小时每天,18-20天后,即得。
所述的一种花椒芽健胃酸奶芝麻酱,其特征在于:制备方法为:
(1)、将黄油与食盐、白糖混匀后,打发,得打发的黄油混合物备用;
(2)、枸杞菜、花椒芽、茼蒿打浆后,得蔬菜浆,再将南瓜、木瓜肉、牛肉蒸熟后,与蔬菜浆混匀,打泥,得南瓜泥备用;
(3)、南瓜泥、黄油混合物以及其余原料搅拌均匀,冷藏后,即得。
本发明的有益效果为:本发明操作简单,能够轻易制得美味芝麻酱。酸奶具有非常多的有益菌种,养胃健胃。
具体实施方式
一种花椒芽健胃酸奶芝麻酱,其是由下述重量kg的原料制得:黄油15,食盐4,白糖5,枸杞菜4、花椒芽4、茼蒿1、南瓜10、木瓜肉6、牛肉15、芝麻酱80、酸奶7、健胃豆瓣酱2;
所述的健胃豆瓣酱由下述重量kg的原料制得:
高良姜2、 鸡内金5、陈皮2、珊瑚菜5、黄豆50,桂花2,酱油20,面粉4;
健胃豆瓣酱制备方法为:
(1)将高良姜、鸡内金、陈皮、珊瑚菜混匀后,煎煮去渣,滤液备用;
(2)将黄豆于米酒中浸泡8小时,取出,蒸煮后,沥干水分,表面滚上一层面粉,再加酱油、桂花、以及滤液,混匀后,表面覆盖一层干荷花,玻璃盖住容器口,每日在阳光上晒8小时每天, 20天后,即得。
所述的一种花椒芽健胃酸奶芝麻酱,制备方法为:
(1)、将黄油与食盐、白糖混匀后,打发,得打发的黄油混合物备用;
(2)、枸杞菜、花椒芽、茼蒿打浆后,得蔬菜浆,再将南瓜、木瓜肉、牛肉蒸熟后,与蔬菜浆混匀,打泥,得南瓜泥备用;
(3)、南瓜泥、黄油混合物以及其余原料搅拌均匀,冷藏后,即得。
Claims (2)
1.一种花椒芽健胃酸奶芝麻酱,其特征在于:其是由下述重量份的原料制得:黄油10-15,食盐2-4,白糖3-5,枸杞菜2-4、花椒芽2-4、茼蒿1-2、南瓜8-10、木瓜肉4-6、牛肉10-15、芝麻酱70-80、酸奶4-7、健胃豆瓣酱1-2;
所述的健胃豆瓣酱由下述重量份的原料制得:
高良姜1-2、 鸡内金3-5、陈皮1-2、珊瑚菜3-5、黄豆40-50,桂花1-2,酱油10-20,面粉2-4;
健胃豆瓣酱制备方法为:
(1)将高良姜、鸡内金、陈皮、珊瑚菜混匀后,煎煮去渣,滤液备用;
(2)将黄豆于米酒中浸泡5-8小时,取出,蒸煮后,沥干水分,表面滚上一层面粉,再加酱油、桂花、以及滤液,混匀后,表面覆盖一层干荷花,玻璃盖住容器口,每日在阳光上晒7-8小时每天,18-20天后,即得。
2.根据权利要求1所述的一种花椒芽健胃酸奶芝麻酱,其特征在于:制备方法为:
(1)、将黄油与食盐、白糖混匀后,打发,得打发的黄油混合物备用;
(2)、枸杞菜、花椒芽、茼蒿打浆后,得蔬菜浆,再将南瓜、木瓜肉、牛肉蒸熟后,与蔬菜浆混匀,打泥,得南瓜泥备用;
(3)、南瓜泥、黄油混合物以及其余原料搅拌均匀,冷藏后,即得。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104705407A (zh) * | 2015-04-15 | 2015-06-17 | 苗娥 | 一种特色补养黄油酱及其制备方法 |
CN104905232A (zh) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | 一种茶味芝麻酱及其制备方法 |
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JPH10313817A (ja) * | 1997-05-19 | 1998-12-02 | Kagome Co Ltd | 調味用ゴマソース |
CN1456091A (zh) * | 2002-03-25 | 2003-11-19 | 徐子钧 | 活性果仁果蔬酱(膏)系列及制法 |
CN1452899A (zh) * | 2002-04-24 | 2003-11-05 | 崔志彬 | 食用香辣酱及其制作方法 |
DE202004003036U1 (de) * | 2004-02-27 | 2004-05-13 | Kayed, Mohamad | Sauce |
CN1813584A (zh) * | 2005-02-03 | 2006-08-09 | 袁丹 | 陈皮豆瓣酱 |
CN101073401A (zh) * | 2007-06-18 | 2007-11-21 | 山西平顺大红袍开发有限公司 | 花椒芽菜辣酱的配方及制备工艺 |
CN103355708A (zh) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | 一种含有中药成分的牛肉芝麻酱 |
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CN104705407A (zh) * | 2015-04-15 | 2015-06-17 | 苗娥 | 一种特色补养黄油酱及其制备方法 |
CN104905232A (zh) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | 一种茶味芝麻酱及其制备方法 |
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