CN103960646B - 一种梅子酱及其制作方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种梅子酱及其制作方法,该梅子酱由新鲜梅子90-110、干辣椒2-4、蒜米8-10、酱油9-12、淀粉3-5、白糖2-4、谷氨酸钠1.5-2.5、核苷酸二钠0.2-0.35和山梨酸钾0.03-0.04的原料重量组分制成,为了获得另外一种独特口味的梅子酱,原料还可以包括有芦荟肉、花生、黑葡萄和西红柿。并经过对鲜梅子预处理、腌渍、晾干去核搅碎、配料制备、混合搅拌和高温灭菌入罐的制作方法,获得一种营养价值高,酸甜爽口,能够消耗体内多余油脂,增强食欲,养生健体的梅子酱。
Description
技术领域
本发明涉及一种开胃健体食品制备领域,具体涉及一种梅子酱及其制作方法。
背景技术
随着人们生活水平的提高,肉食种类丰富多彩,人们对肉类的摄入量也不断增多,从而对人们引起了很多富贵病及癌变,所以急需在我们的日常生活中也摄入一种消耗人体内多余的脂肪和难分解蛋白,防止多余的肉类物质在人体内病变引发疾病。针对这种现象,本发明配制了一种梅子酱,梅子含有丰富的钙、镁、钾、钠、磷、铁、锰、铜、锌等多样化矿物质。其中钙、磷、钱等单位含量较其他种类水果高出甚多,此外梅子含有含量极高的柠檬酸,占青梅有机酸含量的85%以上其他尚有苹果酸、草酸、琥珀酸等有机酸,是一种绝佳的保健水果。再加上本发明的特殊配制可以实现口感好,酸甜适中,清脆爽口,营养价值丰富,长期食用可以有效消耗体内多余油脂,增强食欲,提高肠胃吸收能力,减少痛风、癌症、高血压、糖尿病、肥胖症等的发病率。
发明内容
本发明要解决的技术问题是获得一种营养价值高,清脆爽口,能够消耗体内多余油脂,增强食欲,养生健体的梅子酱,并能有效调节人体肠胃功能,减少痛风、癌症、高血压、糖尿病、肥胖症等的发病率,同时制作简单巧妙,效率高,大大提高梅子的含水量和营养成分,制作获得的梅子酱口感好,能做饮食调料和休闲小食品。
为解决上述技术问题,本发明提供了一种梅子酱及其制作方法,该梅子酱由新鲜梅子90-110、干辣椒2-4、蒜米8-10、酱油9-12、淀粉3-5、白糖2-4、谷氨酸钠1.5-2.5、核苷酸二钠0.2-0.35和山梨酸钾0.03-0.04的原料重量组分制成。
优选的是,该梅子酱的原料重量组分为新鲜梅子100、干辣椒3、蒜米9、酱油10、淀粉4、白糖3、谷氨酸钠2、核苷酸二钠0.3和山梨酸钾0.04。
优选的是,该梅子酱的原料还包括芦荟肉1份、花生10份、黑葡萄20份和西红柿12份。
该梅子酱的制备方法采用上述方案的原料成分,步骤包括:
(1)鲜梅子预处理:将含有细沙的水冲刷新鲜梅子3-5分钟,且细沙占水的重量百分比为8%-12%,然后将梅子置于清水中冲洗晾干并将表皮压破;
(2)腌渍:在开水中加入盐,配制浓度为25%-30%的盐水,盐水冷却至常温后加入梅子并在10分钟内将温度降到零摄氏度以下,保持零摄氏度以下腌制48-60个小时,且盐水与梅子的质量比为1-1.5∶1,可以使的梅子饱含水分,更加脆嫩爽口,效果很好;
(3)晾干去核搅碎:将腌渍的梅子晾干,然后去核,将梅子肉剁成颗粒状或搅成糊状;
(4)配料制备:将干辣椒和蒜米绞碎,加入酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀;
(5)混合搅拌:将步骤(3)的梅子和步骤(4)的配料混合搅拌均匀;
(6)高温灭菌入罐。
优选的是,在原料还包括芦荟肉1份、花生10份、黑葡萄20份和西红柿12份时,步骤(4)还包括将芦荟肉泡开水2分钟后和西红柿搅成酱状,花生去皮磨成粉状,黑葡萄去核去皮取汁,然后和所述绞碎的辣椒和蒜米及酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀。该原料和制作方法使梅子酱酸甜适中,清脆而又嫩滑,在芦荟渗透出的汁与西红柿和黑葡萄汁结合既清香又营养,而且将梅子浸泡在其中,饱含着浓浓的营养汁,爽口而不油腻。
优选的是,所述步骤(1)中细沙占水的重量百分比为10%,冲刷新鲜梅子4分钟,可以很好清洗掉梅子表面杂质,又可以给梅子表皮冲刷裂纹,给下一步腌渍提供条件,大大提高盐水在梅子内部的渗透性,去除涩味。
优选的是,所述步骤(2)中配制的盐水浓度为25%,腌制55个小时,盐水与梅子的质量比为1.2∶1。
本发明的有益效果是:梅子酱的营养价值高,清脆爽口,能够消耗体内多余油脂,增强食欲,养生健体,有效调节人体肠胃功能,减少痛风、癌症、高血压、糖尿病、肥胖症等的发病率,同时制作简单巧妙,效率高,大大提高梅子的含水量和营养成分,制作获得的梅子酱口感好,制作所得的梅子酱既能做饮食调料,又可以当做休闲小食品。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1
本方案的梅子酱的原料重量组分为新鲜梅子100、干辣椒3、蒜米9、酱油10、淀粉4、白糖3、谷氨酸钠2、核苷酸二钠0.3和山梨酸钾0.04。
该梅子酱的制备方法采用上述的原料成分,步骤包括:
(1)鲜梅子预处理:将含有细沙的水冲刷新鲜梅子4分钟,且细沙占水的重量百分比为10%,然后将梅子置于清水中冲洗晾干并将表皮压破;
(2)腌渍:在开水中加入盐,配制浓度为25%的盐水,盐水冷却至常温后加入梅子并在10分钟内将温度降到零摄氏度以下,保持零摄氏度以下腌制55个小时,且盐水与梅子的质量比为1.2∶1,可以使的梅子饱含水分,更加脆嫩爽口,效果很好;
(3)晾干去核搅碎:将腌渍的梅子晾干,然后去核,将梅子肉剁成颗粒状或搅成糊状;
(4)配料制备:将干辣椒和蒜米绞碎,加入酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀;
(5)混合搅拌:将步骤(3)的梅子和步骤(4)的配料混合搅拌均匀;
(6)高温灭菌入罐。
实施例2
本方案的梅子酱的原料重量组分为新鲜梅子90、干辣椒2、蒜米8、酱油9、淀粉3、白糖2、谷氨酸钠1.5、核苷酸二钠0.2和山梨酸钾0.03。
该梅子酱的制备方法采用上述的原料成分,步骤包括:
(1)鲜梅子预处理:将含有细沙的水冲刷新鲜梅子3分钟,且细沙占水的重量百分比为8%,然后将梅子置于清水中冲洗晾干并将表皮压破;
(2)腌渍:在开水中加入盐,配制浓度为26%的盐水,盐水冷却至常温后加入梅子并在10分钟内将温度降到零摄氏度以下,保持零摄氏度以下腌制48个小时,且盐水与梅子的质量比为1∶1,可以使的梅子饱含水分,更加脆嫩爽口,效果很好;
(3)晾干去核搅碎:将腌渍的梅子晾干,然后去核,将梅子肉剁成颗粒状或搅成糊状;
(4)配料制备:将干辣椒和蒜米绞碎,加入酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀;
(5)混合搅拌:将步骤(3)的梅子和步骤(4)的配料混合搅拌均匀;
(6)高温灭菌入罐。
实施例3
本方案的梅子酱的原料重量组分为新鲜梅子110、干辣椒4、蒜米10、酱油12、淀粉5、白糖4、谷氨酸钠2.5、核苷酸二钠0.35和山梨酸钾0.04。
该梅子酱的制备方法采用上述的原料成分,步骤包括:
(1)鲜梅子预处理:将含有细沙的水冲刷新鲜梅子5分钟,且细沙占水的重量百分比为12%,然后将梅子置于清水中冲洗晾干并将表皮压破;
(2)腌渍:在开水中加入盐,配制浓度为30%的盐水,盐水冷却至常温后加入梅子并在10分钟内将温度降到零摄氏度以下,保持零摄氏度以下腌制48-60个小时,且盐水与梅子的质量比为1.5∶1,可以使的梅子饱含水分,更加脆嫩爽口,效果很好;
(3)晾干去核搅碎:将腌渍的梅子晾干,然后去核,将梅子肉剁成颗粒状或搅成糊状;
(4)配料制备:将干辣椒和蒜米绞碎,加入酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀;
(5)混合搅拌:将步骤(3)的梅子和步骤(4)的配料混合搅拌均匀;
(7)高温灭菌入罐。
实施例4
本方案的梅子酱的原料重量组分为新鲜梅子100、干辣椒3、蒜米9、酱油10、淀粉4、白糖3、谷氨酸钠2、核苷酸二钠0.3、山梨酸钾0.04、芦荟肉1、花生10、黑葡萄20和西红柿12。
该梅子酱的制备方法采用上述的原料成分,步骤包括:
(1)鲜梅子预处理:将含有细沙的水冲刷新鲜梅子4分钟,且细沙占水的重量百分比为10%,然后将梅子置于清水中冲洗晾干并将表皮压破;
(2)腌渍:在开水中加入盐,配制浓度为25%的盐水,盐水冷却至常温后加入梅子并在10分钟内将温度降到零摄氏度以下,保持零摄氏度以下腌制48-60个小时,且盐水与梅子的质量比为1.2∶1,可以使的梅子饱含水分,更加脆嫩爽口,效果很好;
(3)晾干去核搅碎:将腌渍的梅子晾干,然后去核,将梅子肉剁成颗粒状或搅成糊状;
(4)配料制备:将芦荟肉泡开水2分钟后和西红柿搅成酱状,花生去皮磨成粉状,黑葡萄去核去皮取汁,然后将干辣椒和蒜米绞碎,加入酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀。该原料和制作方法使梅子酱酸甜适中,清脆而又嫩滑,在芦荟渗透出的汁与西红柿和黑葡萄汁结合既清香又营养,而且将梅子浸泡在其中,饱含着浓浓的营养汁,爽口而不油腻。
(5)混合搅拌:将步骤(3)的梅子和步骤(4)的配料混合搅拌均匀;
(6)高温灭菌入罐。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (4)
1.一种梅子酱的制作方法,其特征在于,采用原料重量组分为:新鲜梅子90-110、干辣椒2-4、蒜米8-10、酱油9-12、淀粉3-5、白糖2-4、谷氨酸钠1.5-2.5、核苷酸二钠0.2-0.35和山梨酸钾0.03-0.04,包括以下步骤:
(1)鲜梅子预处理:将含有细沙的水冲刷新鲜梅子3-5分钟,且细沙占水的重量百分比为8%-12%,然后将梅子置于清水中冲洗晾干并将表皮压破;
(2)腌渍:在开水中加入盐,配制浓度为25%-30%的盐水,盐水冷却至常温后加入梅子并在10分钟内将温度降到零摄氏度以下,保持零摄氏度以下腌制48-60个小时,且盐水与梅子的质量比为1-1.5∶1;
(3)晾干去核搅碎:将腌渍的梅子晾干,然后去核,将梅子肉剁成颗粒状或搅成糊状;
(4)配料制备:将干辣椒和蒜米绞碎,加入酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀;
(5)混合搅拌:将步骤(3)的梅子和步骤(4)的配料混合搅拌均匀;
(6)高温灭菌入罐。
2.根据权利要求1所述梅子酱的制作方法,其特征在于,所述步骤(4)还包括添加原料重量组分的芦荟肉1份、花生10份、黑葡萄20份和西红柿12份,将芦荟肉泡开水2分钟后和西红柿搅成酱状,花生去皮磨成粉状,黑葡萄去核去皮取汁,然后和所述绞碎的辣椒和蒜米及酱油、淀粉、白糖、谷氨酸钠、核苷酸二钠和山梨酸钾混合搅拌均匀。
3.根据权利要求1所述梅子酱的制作方法,其特征在于,所述步骤(1)中细沙占水的重量百分比为10%,冲刷新鲜梅子4分钟。
4.根据权利要求1所述梅子酱的制作方法,其特征在于,所述步骤(2)中配制的盐水浓度为25%,腌制55个小时,盐水与梅子的质量比为1.2∶1。
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