CN103976344B - 一种鸭血调味酱及其制备方法 - Google Patents

一种鸭血调味酱及其制备方法 Download PDF

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CN103976344B
CN103976344B CN201410147168.5A CN201410147168A CN103976344B CN 103976344 B CN103976344 B CN 103976344B CN 201410147168 A CN201410147168 A CN 201410147168A CN 103976344 B CN103976344 B CN 103976344B
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陆开云
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种鸭血调味酱及其制备方法,其特征在于由下列重量份的原料制成:酸枣核1-1.2、远志0.9-1、地骨皮1.2-1.3、玫瑰茄0.8-1、苹果花1.1-1.3、钟花草1.2-1.4、阳雀花0.9-1、薏苡仁3-4、糯米4-5、板栗仁4-5、色拉油2-3、蓝莓5-6、木瓜7-9、豆腐渣30-35、米酒60-65、鱼头30-35、鸭血90-95、食盐7-8、绿豆粉80-90、甜面酱100-110、营养添加剂10-11。本发明口感细腻,风味独特,且营养丰富,其中鸭血富含铁、钙等各种矿物质及多种维生素,可以补血,而绿豆粉含有丰富蛋白质、无机盐等,可清热解毒,此外,本发明还含有多种中草药成分,经常食用可达到宁心安神、益肾养肝、活血通络、降血压的功效。

Description

一种鸭血调味酱及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,尤其涉及一种鸭血调味酱及其制备方法。
背景技术
[0002] 人们在日常生活中常使用调味品来增加菜肴的色、香、味,促进食欲。目前,市场上销售的调味品种类繁多,但其大多只具备调味功能,营养单一,已不能满足消费者日益增长的需求。
发明内容
[0003] 本发明的目的是提供一种鸭血调味酱及其制备方法,本发明具有香味浓郁,营养健康的特点。
[0004] 本发明所采用的技术方案是:
[0005] 一种鸭血调味酱,其特征在于由以下重量份的原料制成:
[0006] 酸枣核1-1.2、远志0.9-1、地骨皮1.2-1.3、玫瑰茄0.8_1、苹果花1.1-1.3、钟花草1.2-1.4、阳雀花0.9-1、薏苡仁3-4、糯米4_5、板栗仁4_5、色拉油2_3、蓝莓5_6、木瓜
7-9、豆腐渣30-35、米酒60-65、鱼头30-35、鸭血90-95、食盐7-8、绿豆粉80-90、甜面酱100-110、营养添加剂10-11 ;
[0007] 所述营养添加剂由下列重量份原料制成:茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8 ;
[0008] 制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
[0009] (2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
[0010] 所述的鸭血调味酱的制备方法,其特征在于包括以下步骤:
[0011] (I)将酸枣核、远志、地骨皮、玫瑰前、苹果花、钟花草、阳雀花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
[0012] (2)取蓝莓、木瓜果肉,加10-12%的水打浆,过滤除渣,得果汁;
[0013] (3)将薏苡仁、糯米、板栗仁与色拉油混合入锅,小火炒香后出料,加一倍的水、果汁进行磨浆,过滤除渣,所得滤液与鸭血混合拌匀,然后加入食盐,待凝固后切成块,送入开水锅中,煮熟后捞出,得果味鸭血;
[0014] (4)将鱼头加3-4倍的水、米酒小火熬制30-35分钟,过滤除渣,得鱼头汤;
[0015] (5)将豆腐渣与药液混合拌匀,烘干后进行超微粉碎;
[0016] (6)将步骤(5)所得物料与绿豆粉混合入锅,加入鱼头汤,小火加热搅拌,熬成糊状,然后与果味鸭血及剩余物料混合拌匀,即得。
[0017] 本发明中的钟花草为爵床科植物钟花草的全草,阳雀花为豆科植物云南锦鸡儿的花。
[0018] 本发明的有益效果为:
[0019] 本发明口感细腻,风味独特,且营养丰富,其中鸭血富含铁、钙等各种矿物质及多种维生素,可以补血,而绿豆粉含有丰富蛋白质、无机盐等,可清热解毒,此外,本发明还含有多种中草药成分,经常食用可达到宁心安神、益肾养肝、活血通络、降血压的功效。
具体实施方式
[0020] 一种鸭血调味酱,其特征在于由以下重量份(公斤)的原料制成:
[0021] 酸枣核1.2、远志0.9、地骨皮1.3、玫瑰茄0.8、苹果花1.1、钟花草1.4、阳雀花0.9、薏苡仁4、糯米4、板栗仁5、色拉油3、蓝莓5、木瓜7、豆腐渣35、米酒65、鱼头35、鸭血95、食盐7、绿豆粉90、甜面酱110、营养添加剂11 ;
[0022] 所述营养添加剂由下列重量份(公斤)原料制成:茯苓1.2、西洋参1.4、葛根1.1、木瓜籽1.3、白萝卜10、杨桃11、芸豆5、瓜子仁8 ;
[0023] 制备方法为:(1)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液;
[0024] (2)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得。
[0025] 所述的鸭血调味酱的制备方法,包括以下步骤:
[0026] (I)将酸枣核、远志、地骨皮、玫瑰前、苹果花、钟花草、阳雀花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
[0027] (2)取蓝莓、木瓜果肉,加10-12%的水打浆,过滤除渣,得果汁;
[0028] (3)将薏苡仁、糯米、板栗仁与色拉油混合入锅,小火炒香后出料,加一倍的水、果汁进行磨浆,过滤除渣,所得滤液与鸭血混合拌匀,然后加入食盐,待凝固后切成块,送入开水锅中,煮熟后捞出,得果味鸭血;
[0029] (4)将鱼头加3-4倍的水、米酒小火熬制30-35分钟,过滤除渣,得鱼头汤;
[0030] (5 )将豆腐渣与药液混合拌匀,烘干后进行超微粉碎;
[0031] (6)将步骤(5)所得物料与绿豆粉混合入锅,加入鱼头汤,小火加热搅拌,熬成糊状,然后与果味鸭血及剩余物料混合拌匀,即得。

Claims (1)

1.一种鸭血调味酱,其特征在于由以下重量份的原料制成: 酸枣核1-1.2、远志0.9-1、地骨皮1.2-1.3、玫瑰茄0.8_1、苹果花1.1-1.3、钟花草1.2-1.4、阳雀花0.9-1、薏苡仁3-4、糯米4_5、板栗仁4_5、色拉油2_3、蓝莓5_6、木瓜7-9、豆腐渣30-35、米酒60-65、鱼头30-35、鸭血90-95、食盐7-8、绿豆粉80-90、甜面酱100-110、营养添加剂10-11 ; 所述营养添加剂由下列重量份原料制成:茯苓1-1.2、西洋参1.3-1.4、葛根1-1.1、木瓜籽0.9-1.3、白萝卜9-10、杨桃10-11、芸豆5-6、瓜子仁7-8 ; 制备方法为:(a)取白萝卜、杨桃果肉,加2-3倍的水打浆,在所得浆液中加入茯苓、西洋参、葛根、木瓜籽密封浸泡8-10小时,过滤除渣,收集滤液; (b)将芸豆、瓜子仁加滤液小火熬煮20-25分钟后捞出,烘干后研成粉末,即得; 所述的鸭血调味酱的制备方法,包括以下步骤: (1)将酸枣核、远志、地骨皮、玫瑰茄、苹果花、钟花草、阳雀花加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液; (2)取蓝莓、木瓜果肉,加10-12%的水打浆,过滤除渣,得果汁; (3)将薏苡仁、糯米、板栗仁与色拉油混合入锅,小火炒香后出料,加一倍的水、果汁进行磨浆,过滤除渣,所得滤液与鸭血混合拌匀,然后加入食盐,待凝固后切成块,送入开水锅中,煮熟后捞出,得果味鸭血; (4)将鱼头加3-4倍的水、米酒小火熬制30-35分钟,过滤除渣,得鱼头汤; (5)将豆腐渣与药液混合拌匀,烘干后进行超微粉碎; (6)将步骤(5)所得物料与绿豆粉混合入锅,加入鱼头汤,小火加热搅拌,熬成糊状,然后与果味鸭血及剩余物料混合拌匀,即得。
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CN104256469A (zh) * 2014-08-14 2015-01-07 汪宗永 一种白酒鸭皮调味调料及其制备方法
CN105029354A (zh) * 2015-06-10 2015-11-11 李春燕 一种酸枣银鱼酱及其制备方法
CN105211836A (zh) * 2015-10-26 2016-01-06 合肥刘老四调味品厂 一种菱角粉糯米甜酱
CN105962264B (zh) * 2016-05-31 2019-05-17 珠海市利宝来食品有限公司 一种蘸酱及其制备方法与用途
CN105942474A (zh) * 2016-06-22 2016-09-21 蚌埠市老顽童食品厂 一种低脂营养鸭血酱

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CN103704813A (zh) * 2013-12-19 2014-04-09 芜湖佳诚电子科技有限公司 一种鸭血木耳饮料及其制备方法

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Patentee after: CHENGDU SNS BIOTECHNOLOGY Co.,Ltd.

Address before: 233100 Donghua Road, Fengyang County, Chuzhou, Anhui Province, No. 9

Patentee before: Lu Kaiyun