CN104026560B - 一种香辣酱及其制备方法 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
一种香辣酱及其制备方法,其特征在于由下列重量份的原料制成:决明子2-3、枸杞叶1-2、川贝母2-2.5、刺五加1.5-2、人参2-3、声色草1-2、心胆草1.5-2.5、香菇4-5、黄花菜3-4、鸭肝50-55、黑麦面粉60-65、玉米淀粉20-22、土豆15-18、板栗仁12-13、芸豆8-10、红酒30-35、辣椒300-350、柠檬汁10-12、茶叶8-10、橄榄油50-55、营养添加剂10-12。本发明的辣酱融入了茶香与酒香,风味独特,配方合理科学,营养丰富,且含有多种中草药成分,经常食用可达到补肝益肾、活血通络、大补元气的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种香辣酱及其制备方法。
背景技术
调味酱在我国有着悠久的历史,多用于烹调菜肴。目前,市场上销售的调味酱的种类繁多,但其只具有单一的调味功能,而不具有保健功能,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香辣酱及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种香辣酱,其特征在于由以下重量份的原料制成:
决明子2-3、枸杞叶1-2、川贝母2-2.5、刺五加1.5-2、人参2-3、声色草1-2、心胆草1.5-2.5、香菇4-5、黄花菜3-4、鸭肝50-55、黑麦面粉60-65、玉米淀粉20-22、土豆15-18、板栗仁12-13、芸豆8-10、红酒30-35、辣椒300-350、柠檬汁10-12、茶叶8-10、橄榄油50-55、营养添加剂10-12;
所述营养添加剂由下列重量份的原料制成:山楂核1-2、黄芪1-2、陈皮2-3、石榴叶4-5、莲藕7-8、冬瓜8-9、红糖3-4、马蹄粉50-52、奶油4-5;
制备方法为:(1)将山楂核、黄芪、陈皮、石榴叶加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;
(2)将莲藕、冬瓜去皮,加步骤(1)所得物料打浆,过滤除渣,在所得蔬菜汁中加入红糖,大火煮沸,然后与剩余物料混合揉匀,烘干后进行超微粉碎,即得。
所述的香辣酱的制备方法,其特征在于包括以下步骤:
(1)将决明子、枸杞叶、川贝母、刺五加、人参、声色草、心胆草加4-5倍的水文火煎煮30-40分钟,过滤除渣,得药液;
(2)将土豆去皮、切块,与板栗仁、芸豆混合送入开水锅中,大火煮制20-25分钟后捞出、沥干,打成泥,烘干后研成粉末;
(3)将香菇、黄花菜加3-4倍的水大火煮沸,过滤除渣,得蔬菜汤;将鸭肝加蔬菜汤、药液打浆,在所得浆液中加入黑麦面粉、玉米淀粉混合均匀,挤成球状,直径为1-1.5cm,送入油锅大火炸制4-5分钟;
(4)将茶叶加红酒、柠檬汁小火煎煮15-20分钟,过滤除渣,所得滤液与辣椒混合拌匀,烘干备用;
(5)将橄榄油倒入锅中,待油烧至六成熟时加入步骤(4)所得物料,大火炒香后出锅,与步骤(2)、(3)所得物料及剩余物料混合搅拌均匀,即得。
本发明中的声色草为石竹科植物白鼓钉的全草,心胆草为柳叶菜科植物长籽柳叶菜的全株。
本发明的有益效果为:
本发明的辣酱融入了茶香与酒香,风味独特,同时本发明的配方合理科学,营养丰富,其中添加的鸭肝含丰富的铁、维生素A,可养血明目,黑麦面粉中富含钙、铁、锌、硒等多种微量元素,可高免疫力,搭配本发明中的黄花菜等蔬菜,使得本发明营养全面,此外,本发明还含有多种中草药成分,经常食用可达到补肝益肾、活血通络、大补元气的功效。
具体实施方式
一种香辣酱,其特征在于由以下重量份(公斤)的原料制成:
决明子2、枸杞叶2、川贝母2.5、刺五加1.5、人参3、声色草2、心胆草2.5、香菇4、黄花菜4、鸭肝55、黑麦面粉65、玉米淀粉22、土豆18、板栗仁13、芸豆10、红酒35、辣椒350、柠檬汁10、茶叶10、橄榄油55、营养添加剂12;
所述营养添加剂由下列重量份(公斤)的原料制成:山楂核2、黄芪1、陈皮2、石榴叶5、莲藕8、冬瓜8、红糖4、马蹄粉52、奶油5;
制备方法为:(1)将山楂核、黄芪、陈皮、石榴叶加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;
(2)将莲藕、冬瓜去皮,加步骤(1)所得物料打浆,过滤除渣,在所得蔬菜汁中加入红糖,大火煮沸,然后与剩余物料混合揉匀,烘干后进行超微粉碎,即得。
所述的香辣酱的制备方法,包括以下步骤:
(1)将决明子、枸杞叶、川贝母、刺五加、人参、声色草、心胆草加4-5倍的水文火煎煮30-40分钟,过滤除渣,得药液;
(2)将土豆去皮、切块,与板栗仁、芸豆混合送入开水锅中,大火煮制20-25分钟后捞出、沥干,打成泥,烘干后研成粉末;
(3)将香菇、黄花菜加3-4倍的水大火煮沸,过滤除渣,得蔬菜汤;将鸭肝加蔬菜汤、药液打浆,在所得浆液中加入黑麦面粉、玉米淀粉混合均匀,挤成球状,直径为1-1.5cm,送入油锅大火炸制4-5分钟;
(4)将茶叶加红酒、柠檬汁小火煎煮15-20分钟,过滤除渣,所得滤液与辣椒混合拌匀,烘干备用;
(5)将橄榄油倒入锅中,待油烧至六成熟时加入步骤(4)所得物料,大火炒香后出锅,与步骤(2)、(3)所得物料及剩余物料混合搅拌均匀,即得。
Claims (2)
1.一种香辣酱,其特征在于由以下重量份的原料制成:
决明子2-3、枸杞叶1-2、川贝母2-2.5、刺五加1.5-2、人参2-3、声色草1-2、心胆草1.5-2.5、香菇4-5、黄花菜3-4、鸭肝50-55、黑麦面粉60-65、玉米淀粉20-22、土豆15-18、板栗仁12-13、芸豆8-10、红酒30-35、辣椒300-350、柠檬汁10-12、茶叶8-10、橄榄油50-55、营养添加剂10-12;
所述营养添加剂由下列重量份的原料制成:山楂核1-2、黄芪1-2、陈皮2-3、石榴叶4-5、莲藕7-8、冬瓜8-9、红糖3-4、马蹄粉50-52、奶油4-5;
制备方法为:(1)将山楂核、黄芪、陈皮、石榴叶加4-5倍的水文火煎煮30-35分钟,过滤除渣,收集滤液;
(2)将莲藕、冬瓜去皮,加步骤(1)所得物料打浆,过滤除渣,在所得蔬菜汁中加入红糖,大火煮沸,然后与剩余物料混合揉匀,烘干后进行超微粉碎,即得。
2.根据权利要求1所述的香辣酱的制备方法,其特征在于包括以下步骤:
(1)将决明子、枸杞叶、川贝母、刺五加、人参、声色草、心胆草加4-5倍的水文火煎煮30-40分钟,过滤除渣,得药液;
(2)将土豆去皮、切块,与板栗仁、芸豆混合送入开水锅中,大火煮制20-25分钟后捞出、沥干,打成泥,烘干后研成粉末;
(3)将香菇、黄花菜加3-4倍的水大火煮沸,过滤除渣,得蔬菜汤;将鸭肝加蔬菜汤、药液打浆,在所得浆液中加入黑麦面粉、玉米淀粉混合均匀,挤成球状,直径为1-1.5cm,送入油锅大火炸制4-5分钟;
(4)将茶叶加红酒、柠檬汁小火煎煮15-20分钟,过滤除渣,所得滤液与辣椒混合拌匀,烘干备用;
(5)将橄榄油倒入锅中,待油烧至六成熟时加入步骤(4)所得物料,大火炒香后出锅,与步骤(2)、(3)所得物料及剩余物料混合搅拌均匀,即得。
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CN104431968A (zh) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | 一种桂花清香黑豆酱及其制备方法 |
CN104605328B (zh) * | 2015-01-22 | 2016-06-15 | 福建省农业科学院农业生态研究所 | 一种决明子酱及其加工方法 |
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CN106036780A (zh) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | 一种土豆辣椒酱 |
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