CN103989144A - 一种排骨辣酱及其制备方法 - Google Patents
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Abstract
一种排骨辣酱及其制备方法，其特征在于由下列重量份的原料制成：板蓝根2-3、郁李仁1-2、砂仁1.5-2.4、橘络1-1.2、金樱子1.5-1.8、牛胆参1.5-1.8、车桑子根1-1.2、野山椒30-35、黄酒3-4、排骨65-70、色拉油8-10、花生米3-4、黄豆4-4.5、杏仁3-4、八角7-8、花椒6-7、白糖9-10、雪菜4-5、番茄6-8、椰子汁10-12、蚕豆酱300-320、黑麦面粉15-16、乳酸菌0.1-0.2、生姜5-7、营养添加剂8-9。本发明香辣可口，可增进食欲，同时本发明配方合理科学，其中添加的黑麦面粉含丰富的矿物质、黑色素等，营养滋补，而添加的排骨经腌渍、炸制后味道鲜美，增加了本发明的风味，此外，本发明还含有多种中草药成分，经常食用可达到清热解毒、润燥滑肠、补肾温脾、通络理气的功效。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种排骨辣酱及其制备方法。
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排骨辣酱及其制备方法，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：
一种排骨辣酱，其特征在于由以下重量份的原料制成：
板蓝根2-3、郁李仁1-2、砂仁1.5-2.4、橘络1-1.2、金樱子1.5-1.8、牛胆参1.5-1.8、车桑子根1-1.2、野山椒30-35、黄酒3-4、排骨65-70、色拉油8-10、花生米3-4、黄豆4-4.5、杏仁3-4、八角7-8、花椒6-7、白糖9-10、雪菜4-5、番茄6-8、椰子汁10-12、蚕豆酱300-320、黑麦面粉15-16、乳酸菌0.1-0.2、生姜5-7、营养添加剂8-9；
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。
所述的排骨辣酱的制备方法，其特征在于包括以下步骤：
（1）将板蓝根、郁李仁、砂仁、橘络、金樱子、牛胆参、车桑子根加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将野山椒剁碎，加入2-2.5倍的水、药液，小火熬煮25-30分钟，过滤除渣，得辣椒水；
（3）将八角、花椒与黄酒混合拌匀，送入蒸锅大火蒸10-12分钟后出料，烘干后研成粉末；
（4）将花生米、黄豆、杏仁入锅，炒香后加2-2.5倍的水研磨匀质，过滤除渣，所得滤液在35-37℃下接入乳酸菌，发酵2-3小时后加入黑麦面粉搅拌均匀；
（5）取番茄果肉，与雪菜混合，加椰子汁打浆，过滤除渣，收集滤液；将排骨加滤液腌渍50-60分钟后均匀裹上步骤（4）所得物料，送入油锅小火炸至熟透；
（6）将生姜去皮，剁碎，与色拉油混合入锅，大火炒香后加入加入辣椒水、豆瓣酱，小火熬稠后起锅，然后与步骤（3）、（5）所得物料及剩余物料混合拌匀，即得。
本发明中的牛胆参为双子叶植物药兰科植物牛胆参的根，车桑子根为无患子科植物坡柳的根。
本发明的有益效果为：
本发明香辣可口，可增进食欲，同时本发明配方合理科学，其中添加的黑麦面粉含丰富的矿物质、黑色素等，营养滋补，而添加的排骨经腌渍、炸制后味道鲜美，增加了本发明的风味，此外，本发明还含有多种中草药成分，经常食用可达到清热解毒、润燥滑肠、补肾温脾、通络理气的功效。
具体实施方式
一种排骨辣酱，其特征在于由以下重量份（公斤）的原料制成：
板蓝根3、郁李仁2、砂仁2.4、橘络1.2、金樱子1.8、牛胆参1.8、车桑子根1、野山椒35、黄酒4、排骨70、色拉油10、花生米4、黄豆4.5、杏仁4、八角8、花椒6、白糖10、雪菜5、番茄6、椰子汁12、蚕豆酱320、黑麦面粉16、乳酸菌0.2、生姜7、营养添加剂9；
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。
所述的排骨辣酱的制备方法，包括以下步骤：
（1）将板蓝根、郁李仁、砂仁、橘络、金樱子、牛胆参、车桑子根加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将野山椒剁碎，加入2-2.5倍的水、药液，小火熬煮25-30分钟，过滤除渣，得辣椒水；
（3）将八角、花椒与黄酒混合拌匀，送入蒸锅大火蒸10-12分钟后出料，烘干后研成粉末；
（4）将花生米、黄豆、杏仁入锅，炒香后加2-2.5倍的水研磨匀质，过滤除渣，所得滤液在35-37℃下接入乳酸菌，发酵2-3小时后加入黑麦面粉搅拌均匀；
（5）取番茄果肉，与雪菜混合，加椰子汁打浆，过滤除渣，收集滤液；将排骨加滤液腌渍50-60分钟后均匀裹上步骤（4）所得物料，送入油锅小火炸至熟透；
（6）将生姜去皮，剁碎，与色拉油混合入锅，大火炒香后加入加入辣椒水、豆瓣酱，小火熬稠后起锅，然后与步骤（3）、（5）所得物料及剩余物料混合拌匀，即得。
Claims (2)
1.一种排骨辣酱，其特征在于由以下重量份的原料制成：
板蓝根2-3、郁李仁1-2、砂仁1.5-2.4、橘络1-1.2、金樱子1.5-1.8、牛胆参1.5-1.8、车桑子根1-1.2、野山椒30-35、黄酒3-4、排骨65-70、色拉油8-10、花生米3-4、黄豆4-4.5、杏仁3-4、八角7-8、花椒6-7、白糖9-10、雪菜4-5、番茄6-8、椰子汁10-12、蚕豆酱300-320、黑麦面粉15-16、乳酸菌0.1-0.2、生姜5-7、营养添加剂8-9；
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所述的排骨辣酱的制备方法，其特征在于包括以下步骤：
(1)将板蓝根、郁李仁、砂仁、橘络、金樱子、牛胆参、车桑子根加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
(2)将野山椒剁碎，加入2-2.5倍的水、药液，小火熬煮25-30分钟，过滤除渣，得辣椒水；
(3)将八角、花椒与黄酒混合拌匀，送入蒸锅大火蒸10-12分钟后出料，烘干后研成粉末；
(4)将花生米、黄豆、杏仁入锅，炒香后加2-2.5倍的水研磨匀质，过滤除渣，所得滤液在35-37℃下接入乳酸菌，发酵2-3小时后加入黑麦面粉搅拌均匀；
(5)取番茄果肉，与雪菜混合，加椰子汁打浆，过滤除渣，收集滤液；将排骨加滤液腌渍50-60分钟后均匀裹上步骤（4）所得物料，送入油锅小火炸至熟透；
(6)将生姜去皮，剁碎，与色拉油混合入锅，大火炒香后加入加入辣椒水、豆瓣酱，小火熬稠后起锅，然后与步骤（3）、（5）所得物料及剩余物料混合拌匀，即得。
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