CN103989138A - 一种米香辣椒酱及其制备方法 - Google Patents
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Abstract
一种米香辣椒酱及其制备方法,其特征在于由下列重量份的原料制成:玳玳花1-1.2、锁阳0.9-1、丹参1.2-1.3、枳实1.2-1.4、三七花1.4-1.7、风气草0.9-1、熊尾草1-1.1、辣椒200-220、橄榄油30-35、甜面酱210-230、大米80-85、绿豆15-18、黄豆10-12、葡萄干20-22、猪蹄10-12、乳酸菌0.2-0.3、营养添加剂9-12。本发明香辣爽口,风味独特,配方合理科学,其中添加的大米、绿豆、黄豆中含有丰富的蛋白质、维生素及矿物质,丰富了本发明的营养,此外,本发明还含有多种中草药成分,经常食用可达到行气宽中、补肾益肠、养血安神、清热解毒的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种米香辣椒酱及其制备方法。
背景技术
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
本发明的目的是提供一种米香辣椒酱及其制备方法,本发明具有香味浓郁,营养健康的特点。
本发明所采用的技术方案是:
一种米香辣椒酱,其特征在于由以下重量份的原料制成:
玳玳花1-1.2、锁阳0.9-1、丹参1.2-1.3、枳实1.2-1.4、三七花1.4-1.7、风气草0.9-1、熊尾草1-1.1、辣椒200-220、橄榄油30-35、甜面酱210-230、大米80-85、绿豆15-18、黄豆10-12、葡萄干20-22、猪蹄10-12、乳酸菌0.2-0.3、营养添加剂9-12;
所述营养添加剂由下列重量份原料制成:山乌珠叶1-1.2、茉莉花1.3-1.4、木瓜籽0.9-1、丝瓜络1.1-1.3、苦瓜7-8、豆渣50-55、松花蛋20-22;
制备方法为:(1)将苦瓜去皮,加3-4倍的水打浆,在所得浆液中加入山乌珠叶、茉莉花、木瓜籽、丝瓜络,文火煎煮30-35分钟,过滤除渣,得保健苦瓜汁;
(2)取松花蛋蛋黄,碾成泥,与豆渣、保健苦瓜汁混合拌匀,烘干后进行超微粉碎,即得。
所述的米香辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将玳玳花、锁阳、丹参、枳实、三七花、风气草、熊尾草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将大米入锅,加一倍的水、药液,煮干后出料,烘干、搓散,送入入油锅,大火炸至金黄时捞出、沥干,得保健米;
(3)将绿豆、黄豆加4-5倍的水进行磨浆,所得浆液在35-38℃下接入乳酸菌,发酵2-3小时,然后加入猪蹄,小火熬煮25-30分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(4)将辣椒剁碎,与橄榄油混合入锅,大火炒香后出料,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
本发明中的风气草为菊科植物下田菊的全草,熊尾草为唇形科植物石生鸡脚参的全草。
本发明的有益效果为:
本发明香辣爽口,风味独特,配方合理科学,其中添加的大米、绿豆、黄豆中含有丰富的蛋白质、维生素及矿物质,丰富了本发明的营养,此外,本发明还含有多种中草药成分,经常食用可达到行气宽中、补肾益肠、养血安神、清热解毒的功效。
具体实施方式
一种米香辣椒酱,其特征在于由以下重量份(公斤)的原料制成:
玳玳花1.2、锁阳0.9、丹参1.3、枳实1.4、三七花1.7、风气草1、熊尾草1.1、辣椒220、橄榄油30、甜面酱230、大米85、绿豆18、黄豆12、葡萄干22、猪蹄12、乳酸菌0.3、营养添加剂12;
所述营养添加剂由下列重量份(公斤)原料制成:山乌珠叶1.2、茉莉花1.4、木瓜籽0.9、丝瓜络1.3、苦瓜7、豆渣50、松花蛋22;
制备方法为:(1)将苦瓜去皮,加3-4倍的水打浆,在所得浆液中加入山乌珠叶、茉莉花、木瓜籽、丝瓜络,文火煎煮30-35分钟,过滤除渣,得保健苦瓜汁;
(2)取松花蛋蛋黄,碾成泥,与豆渣、保健苦瓜汁混合拌匀,烘干后进行超微粉碎,即得。
所述的米香辣椒酱的制备方法,包括以下步骤:
(1)将玳玳花、锁阳、丹参、枳实、三七花、风气草、熊尾草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将大米入锅,加一倍的水、药液,煮干后出料,烘干、搓散,送入入油锅,大火炸至金黄时捞出、沥干,得保健米;
(3)将绿豆、黄豆加4-5倍的水进行磨浆,所得浆液在35-38℃下接入乳酸菌,发酵2-3小时,然后加入猪蹄,小火熬煮25-30分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(4)将辣椒剁碎,与橄榄油混合入锅,大火炒香后出料,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种米香辣椒酱,其特征在于由以下重量份的原料制成:
玳玳花1-1.2、锁阳0.9-1、丹参1.2-1.3、枳实1.2-1.4、三七花1.4-1.7、风气草0.9-1、熊尾草1-1.1、辣椒200-220、橄榄油30-35、甜面酱210-230、大米80-85、绿豆15-18、黄豆10-12、葡萄干20-22、猪蹄10-12、乳酸菌0.2-0.3、营养添加剂9-12;
所述营养添加剂由下列重量份原料制成:山乌珠叶1-1.2、茉莉花1.3-1.4、木瓜籽0.9-1、丝瓜络1.1-1.3、苦瓜7-8、豆渣50-55、松花蛋20-22;
制备方法为:(1)将苦瓜去皮,加3-4倍的水打浆,在所得浆液中加入山乌珠叶、茉莉花、木瓜籽、丝瓜络,文火煎煮30-35分钟,过滤除渣,得保健苦瓜汁;
(2)取松花蛋蛋黄,碾成泥,与豆渣、保健苦瓜汁混合拌匀,烘干后进行超微粉碎,即得。
2.根据权利要求1所述的米香辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将玳玳花、锁阳、丹参、枳实、三七花、风气草、熊尾草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将大米入锅,加一倍的水、药液,煮干后出料,烘干、搓散,送入入油锅,大火炸至金黄时捞出、沥干,得保健米;
(3)将绿豆、黄豆加4-5倍的水进行磨浆,所得浆液在35-38℃下接入乳酸菌,发酵2-3小时,然后加入猪蹄,小火熬煮25-30分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(4)将辣椒剁碎,与橄榄油混合入锅,大火炒香后出料,然后与步骤(2)、(3)所得物料及剩余物料混合拌匀,即得。
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CN105725164A (zh) * | 2016-02-25 | 2016-07-06 | 和县鸡笼山调味品有限责任公司 | 一种具有降压清火功效的香辣蔬菜酱及其制备方法 |
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CN105747191A (zh) * | 2016-02-25 | 2016-07-13 | 和县鸡笼山调味品有限责任公司 | 一种健脾干果香辣酱及其制备方法 |
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Cited By (10)
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