CN104106790B - 一种海鲜风味豆瓣酱及其制备方法 - Google Patents
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Abstract
一种海鲜风味豆瓣酱及其制备方法,其特征在于由下列重量份的原料制成:枸杞子2-3、霸王花1-2、石斛花2-3、鸡内金1-1.3、杜仲叶1.3-1.7、马耳草1-1.2、排草香1.2-1.3、抹茶粉20-23、黑米150-170、哈密瓜3-4、榴莲4-4.5、猕猴桃4-5、蟹黄5-6、花椒4-5、蛤蜊肉50-55、橄榄油3-4、紫薯20-22、豆瓣酱200-220、营养添加剂8-9。本发明由于添加了多种果蔬及海鲜,使得本发明兼具水果的清甜与海鲜的鲜味,风味独特,同时,本发明营养丰富,其中添加的黑米、紫薯中含丰富的维生素C、矿物质及花青素等,可增强机体免疫力,此外,本发明还含有多种中草药成分,可养肝明目、益血养颜、健脾胃、强筋骨。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种海鲜风味豆瓣酱及其制备方法。
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海鲜风味豆瓣酱及其制备方法,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:
一种海鲜风味豆瓣酱,其特征在于由以下重量份的原料制成:
枸杞子2-3、霸王花1-2、石斛花2-3、鸡内金1-1.3、杜仲叶1.3-1.7、马耳草1-1.2、排草香1.2-1.3、抹茶粉20-23、黑米150-170、哈密瓜3-4、榴莲4-4.5、猕猴桃4-5、蟹黄5-6、花椒4-5、蛤蜊肉50-55、橄榄油3-4、紫薯20-22、豆瓣酱200-220、营养添加剂8-9;
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:(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;
(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。
所述的海鲜风味豆瓣酱的制备方法,其特征在于包括以下步骤:
(1)将枸杞子、霸王花、石斛花、鸡内金、杜仲叶、马耳草、排草香加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取哈密瓜、榴莲、猕猴桃果肉,加一倍的水打浆,过滤除渣,得果汁;将花椒加果汁研磨匀质,小火熬膏,烘干后研成粉末,得果味花椒粉;
(3)将橄榄油倒入锅中,大火加热,待油烧至六成熟时倒入蛤蜊肉、果味花椒粉,翻炒8-10分钟后起锅,将所得物料送入烘箱,待含水量降至6-7%时出料;
(4)将紫薯去皮,送入开水锅中大火蒸熟后取出,打成泥,然后与蟹黄拌匀,入炒锅大火翻炒5-7分钟;
(5)将黑米与药液混合拌匀,晒干后送入锅中,小火炒香后出料,研成粉末,加水调成糊,然后与步骤(3)、(4)所得物料及剩余物料混合拌匀,即得。
本发明中的马耳草为鸭跖草科植物饭包草的全草,排草香为报春花科排草属植物细梗排草的全草。
本发明的有益效果为:
本发明由于添加了多种果蔬及海鲜,使得本发明兼具水果的清甜与海鲜的鲜味,风味独特,同时,本发明营养丰富,其中添加的黑米、紫薯中含丰富的维生素C、矿物质及花青素等,可增强机体免疫力,此外,本发明还含有多种中草药成分,经常食用可达到养肝明目、益血养颜、健脾胃、强筋骨的功效。
具体实施方式
一种海鲜风味豆瓣酱,其特征在于由以下重量份(公斤)的原料制成:
枸杞子2、霸王花2、石斛花3、鸡内金1.3、杜仲叶1.7、马耳草1.2、排草香1.3、抹茶粉23、黑米170、哈密瓜3、榴莲4.5、猕猴桃4、蟹黄5、花椒5、蛤蜊肉50、橄榄油3、紫薯20、豆瓣酱220、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: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;
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;
(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。
所述的海鲜风味豆瓣酱的制备方法,包括以下步骤:
(1)将枸杞子、霸王花、石斛花、鸡内金、杜仲叶、马耳草、排草香加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取哈密瓜、榴莲、猕猴桃果肉,加一倍的水打浆,过滤除渣,得果汁;将花椒加果汁研磨匀质,小火熬膏,烘干后研成粉末,得果味花椒粉;
(3)将橄榄油倒入锅中,大火加热,待油烧至六成熟时倒入蛤蜊肉、果味花椒粉,翻炒8-10分钟后起锅,将所得物料送入烘箱,待含水量降至6-7%时出料;
(4)将紫薯去皮,送入开水锅中大火蒸熟后取出,打成泥,然后与蟹黄拌匀,入炒锅大火翻炒5-7分钟;
(5)将黑米与药液混合拌匀,晒干后送入锅中,小火炒香后出料,研成粉末,加水调成糊,然后与步骤(3)、(4)所得物料及剩余物料混合拌匀,即得。
Claims (2)
1.一种海鲜风味豆瓣酱,其特征在于由以下重量份的原料制成: 枸杞子2-3、霸王花1-2、石斛花2-3、鸡内金1-1.3、杜仲叶1.3-1.7、马耳草1-1.2、排草香1.2-1.3、抹茶粉20-23、黑米150-170、哈密瓜3-4、榴莲4-4.5、猕猴桃4-5、蟹黄5-6、花椒4-5、蛤蜊肉50-55、橄榄油3-4、紫薯20-22、豆瓣酱200-220、营养添加剂8-9; 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; 所述营养添加剂的制备方法为:
(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;
(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。
2.根据权利要求1所述的海鲜风味豆瓣酱的制备方法,其特征在于包括以下步骤:
(1)将枸杞子、霸王花、石斛花、鸡内金、杜仲叶、马耳草、排草香加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)取哈密瓜、榴莲、猕猴桃果肉,加一倍的水打浆,过滤除渣,得果汁;将花椒加果汁研磨匀质,小火熬膏,烘干后研成粉末,得果味花椒粉;
(3)将橄榄油倒入锅中,大火加热,待油烧至六成熟时倒入蛤蜊肉、果味花椒粉,翻炒8-10分钟后起锅,将所得物料送入烘箱,待含水量降至6-7%时出料; (4)将紫薯去皮,送入开水锅中大火蒸熟后取出,打成泥,然后与蟹黄拌匀,入炒锅大火翻炒5-7分钟;
(5)将黑米与药液混合拌匀,晒干后送入锅中,小火炒香后出料,研成粉末,加水调成糊,然后与步骤(3)、(4)所得物料及剩余物料混合拌匀,即得。
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