CN103948090A - 一种补血慈菇杏仁酱 - Google Patents
一种补血慈菇杏仁酱 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种补血慈菇杏仁酱，其是由下述重量份的原料制得：黄油18-20，白糖4-6，红菇1-2、慈菇2-4、滑子菇1-2、松子仁10-20、杏仁188-200，豆瓣酱50-80，大豆油5-10，食用盐1-2，味精0.6-1，食用醋1-2，黄酒2-4，香葱4-5，生姜2-4，紫背菜1-2、苋菜1-2、牛肉14-28、猪肝3-5、无花果1-2、猪蹄3-6、白果1-2、枸杞子1-2、黑木耳1-2、海参1-2、海带1-2、补血果蔬粉3-5。红菇、紫背菜等原料具有很好的补血作用，慈菇口感鲜美，使得本发明优异，香气扑鼻。
Description
技术领域
本发明涉及花生酱领域，确切地说是一种补血慈菇杏仁酱。
背景技术
花生酱以优质花生米等为原料加工制成，成品为硬韧的泥状，有浓郁炒花生香味。根据口味不同，花生酱分为甜、咸两种，是颇具营养价值的佐餐食品，在西餐中的应用比较广泛。优质花生酱一般为浅米黄色，品质细腻，香气浓郁，无杂质。现有花生酱口味单一，缺乏营养，热量较高，不适于长期食用。
慈菇又名茨菰、燕尾草、白地栗，一种多年水生的草本植物。慈菇形似芋艿却无芋艿表皮那么多毛，口感似栗子却没有栗子般甘甜，粉糯中带点苦。慈菇富含丰富的淀粉质、蛋白质、脂肪、维生素、钙和磷等多种营养成分，尤其是磷含量高出芋艿和土豆5倍之多，比红薯高出近11倍。在中药学里慈菇有性味甘平，生津润肺，补中益气，健胃止咳，解毒消肿的作用。现在正是每年的年头年尾慈姑上市的时节，不妨可以多吃些时令的慈姑菜。
滑子菇又叫珍珠菇哦，主要分布在我国东北大小兴安岭地区等地，是世界上五大宗人工栽培的食用菌之一，是典型的低热量、低脂肪的保健食品。
珍珠菇因菌盖表面有粘液而得名，外观亮丽、味道鲜美，珍珠菇口感极佳，具有滑、鲜、嫩、脆的特点。它富含蛋白质、碳水化合物、粗纤维、烟酸，核黄、抗坏血酸、叶酸、泛酸、核苷酸等多种营养素和钙、铁、铜等造血物质及人体必须的各种氨基酸。能化痰、止咳嗽、止喘、调气平肝；主治神经衰弱、肺热、痰多、感冒咳嗽、高血压等疾病。珍珠菇表面所分泌的粘多糖对保持人体的精力和脑力大有益处，并且还有抑制肿瘤的作用，具有较高的药用价值。
发明内容
本发明的目的在于提供一种补血慈菇杏仁酱。
上述目的通过以下方案实现：
一种补血慈菇杏仁酱，其特征在于：其是由下述重量份的原料制得：黄油18-20，白糖4-6，红菇1-2、慈菇2-4、滑子菇1-2、松子仁10-20、杏仁188-200，豆瓣酱50-80，大豆油5-10，食用盐1-2，味精0.6-1，食用醋1-2，黄酒2-4，香葱4-5，生姜2-4，紫背菜1-2、苋菜1-2、牛肉14-28、猪肝3-5、无花果1-2、猪蹄3-6、白果1-2、枸杞子1-2、黑木耳1-2、海参1-2、海带1-2、补血果蔬粉3-5；
所述的补血果蔬粉由下述重量份的原料制得：麦门冬1-2、芦苇根1-2、莱菔子2-3、樱桃3-5、苋菜1-2、红甜菜1-2、桑葚2-4、龙眼1-2，维生素C片剂0.1-0.2；
所述的补血果蔬粉的制备方法为：将麦门冬、芦苇根、莱菔子混匀后，煎煮去渣，滤液与其余原料混匀后，打浆，浓缩干燥，得补血果蔬粉备用。
所述的一种补血慈菇杏仁酱，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）、红菇、慈菇、滑子菇、紫背菜、苋菜、牛肉、猪肝、无花果、猪蹄、白果、枸杞子、黑木耳、海参、海带混匀后，
（3）、松子仁、杏仁用浓度为4-6%的盐水煮2-5分钟后、烘干炒熟，磨粉，倒入豆瓣酱搅拌均匀后，再加入黄油混合物、以及其余原料，搅拌均匀后，即得。
本发明的有益效果为：红菇营养价值及高，
1、红菇含蛋白质、碳水化合物、矿物质、维生素B、维生素D、维生素E，并含有其他食品中稀少的尼克酸，微量元素铁、锌、硒、锰等。
2、含有人必需的多种氨基酸等成分，有滋阴、补肾、润肺、活血、健脑、养颜等功效，经常食用，能强身健体、延年益寿。
红菇营养价值及高，一般人都适合食用，尤其适合儿童、孕妇、贫血者、免疫力低下、癌症患者食用。
3、红菇所含的蛋白质,有25%左右是溶於水中的,有50%左右是可以被人消化吸收的，只有25%左右不能被人体吸收。
4、同时它含有多糖类抗癌物质，有利於血液循环，降低血液中的胆固醇、抑制癌细胞转移，对治疗疗急性脊髓视神经症也有一定的疗效。
5、还可预防消化不良，儿童佝偻，能提高正常糖代谢和机体免疫之功能，有利於产妇哺乳汁减少、贫血等，是有特殊食疗价值的天然食品
紫背菜等其余原料也具有很好的补血作用，慈菇口感鲜美，使得本发明优异，香气扑鼻。
具体实施方式
一种补血慈菇杏仁酱，其是由下述重量kg的原料制得：黄油20，白糖6，红菇2、慈菇4、滑子菇2、松子仁20、杏仁200，豆瓣酱80，大豆油10，食用盐2，味精1，食用醋2，黄酒4，香葱5，生姜4，紫背菜1、苋菜2、牛肉28、猪肝5、无花果2、猪蹄6、白果2、枸杞子2、黑木耳2、海参1、海带2、补血果蔬粉5；
所述的补血果蔬粉由下述重量kg的原料制得：麦门冬2、芦苇根2、莱菔子3、樱桃5、苋菜2、红甜菜1、桑葚4、龙眼1，维生素C片剂0.2；
所述的补血果蔬粉的制备方法为：将麦门冬、芦苇根、莱菔子混匀后，煎煮去渣，滤液与其余原料混匀后，打浆，浓缩干燥，得补血果蔬粉备用。
所述的一种补血慈菇杏仁酱，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）、红菇、慈菇、滑子菇、紫背菜、苋菜、牛肉、猪肝、无花果、猪蹄、白果、枸杞子、黑木耳、海参、海带混匀后，
（3）、松子仁、杏仁用浓度为4%的盐水煮5分钟后、烘干炒熟，磨粉，倒入豆瓣酱搅拌均匀后，再加入黄油混合物、以及其余原料，搅拌均匀后，即得。
Claims (2)
1.一种补血慈菇杏仁酱，其特征在于：其是由下述重量份的原料制得：黄油18-20，白糖4-6，红菇1-2、慈菇2-4、滑子菇1-2、松子仁10-20、杏仁188-200，豆瓣酱50-80，大豆油5-10，食用盐1-2，味精0.6-1，食用醋1-2，黄酒2-4，香葱4-5，生姜2-4，紫背菜1-2、苋菜1-2、牛肉14-28、猪肝3-5、无花果1-2、猪蹄3-6、白果1-2、枸杞子1-2、黑木耳1-2、海参1-2、海带1-2、补血果蔬粉3-5；
所述的补血果蔬粉由下述重量份的原料制得：麦门冬1-2、芦苇根1-2、莱菔子2-3、樱桃3-5、苋菜1-2、红甜菜1-2、桑葚2-4、龙眼1-2，维生素C片剂0.1-0.2；
所述的补血果蔬粉的制备方法为：将麦门冬、芦苇根、莱菔子混匀后，煎煮去渣，滤液与其余原料混匀后，打浆，浓缩干燥，得补血果蔬粉备用。
2.根据权利要求1所述的一种补血慈菇杏仁酱，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）、红菇、慈菇、滑子菇、紫背菜、苋菜、牛肉、猪肝、无花果、猪蹄、白果、枸杞子、黑木耳、海参、海带混匀后，
（3）、松子仁、杏仁用浓度为4-6%的盐水煮2-5分钟后、烘干炒熟，磨粉，倒入豆瓣酱搅拌均匀后，再加入黄油混合物、以及其余原料，搅拌均匀后，即得。
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| CN104585726A (zh) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | 一种鸡枞菌香辣瘦肉酱及其制备方法 |
| 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 |
| CN106889571A (zh) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | 红椎菌橄榄酱的制备方法 |
| CN111000211A (zh) * | 2019-12-29 | 2020-04-14 | 吴昌华 | 一种茨菇酱及其制备方法 |
| CN115363199A (zh) * | 2022-05-26 | 2022-11-22 | 大兴安岭林峰调味品有限责任公司 | 一种基于大球盖菇木耳牛肉酱 |
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| CN101190019A (zh) * | 2006-11-21 | 2008-06-04 | 马玉林 | 杏仁酱及其制备方法 |
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| CN103494170A (zh) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | 一种含有中草药的牛肉酱 |
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| CN101953480A (zh) * | 2009-07-14 | 2011-01-26 | 王锦平 | 五香杏仁酱及其制备方法 |
| CN103494170A (zh) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | 一种含有中草药的牛肉酱 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104585726A (zh) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | 一种鸡枞菌香辣瘦肉酱及其制备方法 |
| 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 |
| CN106889571A (zh) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | 红椎菌橄榄酱的制备方法 |
| CN111000211A (zh) * | 2019-12-29 | 2020-04-14 | 吴昌华 | 一种茨菇酱及其制备方法 |
| CN115363199A (zh) * | 2022-05-26 | 2022-11-22 | 大兴安岭林峰调味品有限责任公司 | 一种基于大球盖菇木耳牛肉酱 |
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