CN104172317B - 枸杞果仁八宝酱及其制备方法 - Google Patents
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Abstract
一种枸杞果仁八宝酱包括以下原料及原料的重量份:枸杞100份至200份;甘草10份至20份;核桃仁2份至10份;杏仁20份至50份;红枣30份至50份;花生30份至70份;芝麻30份至70份;玫瑰花10份至20份;土豆泥500份至1000份;冰糖10份至30份;蜂蜜20份至40份;本发明还提供一种枸杞果仁八宝酱的制作方法;本发明结合清真饮食文化,通过回族古老的炒制方法炒制而成的枸杞果仁八宝酱可以搭配面包等主食食用或者做馅制作面点或者直接食用,食用方式多样,食用方便且营养价值比较高,含有枸杞、甘草、果仁、玫瑰花等营养成份,满足不同人群的营养需要。
Description
技术领域:
本发明涉及食品及食品制作领域,特别涉及一种清真食品领域内的枸杞果仁八宝酱及其制备方法。
背景技术:
宁夏回族的食品种类繁多,回族对食品的需求也是在原来的基础上更加多元化,越来越偏爱食品中的营养成分品种较多的同时营养全面均衡,由于是清真食品,许多添加剂都是被禁止的,如料酒、非清真动物来源的添加剂如明胶、甘油、乳化剂等,香精系列也不添加,因为很多香精是用酒精作溶剂,本公司研发适用于回族人群的清真食品,绝不添加非清真原料及添加剂的同时,用回族传统的工艺手法让食品依旧色香味俱全。
酱类食品佐料,是很多人喜爱的调味食品佐料,现有的甜味酱主要是甜面酱、果酱还有沙拉酱等,但是,现有技术中还没有回族风味浓厚的枸杞果仁八宝酱,可以搭配面包等主食食用或者做馅制作面点或者直接食用,满足不同人群的营养和食用需要。
发明内容:
有鉴于此,有必要提供一种符合清真饮食文化的枸杞果仁八宝酱。
还有必要提供一种结合清真饮食文化制备枸杞果仁八宝酱的方法。
一种枸杞果仁八宝酱包括以下原料及原料的重量份:枸杞100份至200份;甘草10份至20份;核桃仁2份至10份;杏仁20份至50份;红枣30份至50份;花生30份至70份;芝麻30份至70份;玫瑰花10份至20份;土豆泥500份至1000份;冰糖10份至30份;蜂蜜20份至40份。
枸杞果仁八宝酱的原料及最佳原料的重量份为:枸杞120份;甘草15份;核桃仁3份;杏仁30份;红枣40份;花生50份;芝麻50份;玫瑰花15份;土豆泥600份;冰糖18份;蜂蜜28份。
一种枸杞果仁八宝酱的制作方法,包括以下步骤制得:
备料,枸杞果仁八宝酱使用的原料及原料的重量份为:枸杞100份至200份;甘草10份至20份;核桃仁2份至10份;杏仁20份至50份;红枣30份至50份;花生30份至70份;芝麻30份至70份;玫瑰花10份至20份;土豆泥500份至1000份;冰糖10份至30份;蜂蜜20份至40份。
将枸杞绞碎待用;将花生炒熟待用;将红枣去核洗净打碎待用;将甘草打成粉后待用;将核桃仁、杏仁、炒熟的花生、芝麻和玫瑰花分别粉碎,将粉碎好的核桃仁、杏仁、炒熟的花生和芝麻混合均匀待用;按照1份蜂蜜加88份水稀释成89份蜂蜜水的比例稀释蜂蜜成蜂蜜水待用。
加热炒制锅,向加热的炒制锅内倒入植物油,油温加热至摄氏80度-90度;
油温达到80度-90度后,倒入粉碎并且混合均匀的核桃仁、杏仁、炒熟的花生和芝麻,小火炒制1-3分钟,达到2-3分熟,油温最高瞬间达到摄氏160度,完全炒出香味;
炒制锅内的原料炒至2-3分熟后,向炒制锅内加入调制好的蜂蜜水,不断搅拌,继续慢火熬制8分钟至15分钟;
炒制锅内加入蜂蜜水熬制8分钟至15分钟后,向炒制锅内加入冰糖、土豆泥、粉碎的去核红枣、甘草粉、绞碎的枸杞和粉碎好的玫瑰花,继续慢火熬制,不断搅拌,熬成粘稠状,即枸杞果仁八宝酱制备完成,出锅,冷却,灭菌,称重包装。
上述枸杞果仁八宝酱的制作方法,枸杞果仁八宝酱的原料及最佳原料的重量份为:枸杞120份;甘草15份;核桃仁3份;杏仁30份;红枣40份;花生50份;芝麻50份;玫瑰花15份;土豆泥600份;冰糖18份;蜂蜜28份。
上述枸杞果仁八宝酱的制作时用的植物油为胡麻油,加入重量份为300份至700份,较佳重量分为500份。
优选的,土豆泥是将土豆去皮后洗净,放入柠檬酸浓度为0.5%的水中,浸泡15分钟至30分钟,取出浸泡好的土豆放入蒸锅中蒸制15到30分钟,将蒸好的土豆出放入冷水中,冷却后打成土豆泥待用。
优选的,核桃仁、杏仁、炒熟的花生和芝麻分别粉碎成粉末或者颗粒状。
优选的,冰糖粉碎成颗粒或者粉末后使用。
本发明中的玫瑰花有提香的作用,让枸杞果仁八宝酱有花香韵味,口感更好;枸杞和甘草是宁夏的特产,作为药食同源的食品,当地人很喜欢在食品中添加进去,吃起来香甜美味的同时营养丰富;各种果仁颗粒夹杂其中,能吃到一粒粒的果仁,口感香脆的同时果仁的香味也为枸杞果仁八宝酱添香不少,吃起来满口溢香;加入冰糖和蜂蜜增加甜味,同时也引入了蜂蜜的香味,口感润滑,制作的过程,也可以是将冰糖和蜂蜜一起加水稀释成蜂蜜糖水,在添加到炒制锅中熬制,最后熬成了粘稠状的枸杞果仁八宝酱。
本发明结合清真饮食文化,通过回族古老的炒制方法炒制而成的枸杞果仁八宝酱可以搭配面包等主食食用或者做馅制作面点或者直接食用,食用方式多样,食用方便且营养价值比较高,含有枸杞、甘草、果仁、玫瑰花等营养成份,满足不同人群的营养需要。
具体实施方式:
结合实际生产,对发明的技术方案做进一步的详细阐述。
一种枸杞果仁八宝酱包括以下原料及原料的重量份:枸杞100份至200份;甘草10份至20份;核桃仁2份至10份;杏仁20份至50份;红枣30份至50份;花生30份至70份;芝麻30份至70份;玫瑰花10份至20份;土豆泥500份至1000份;冰糖10份至30份;蜂蜜20份至40份。
枸杞果仁八宝酱的原料及最佳原料的重量份为:枸杞120份;甘草15份;核桃仁3份;杏仁30份;红枣40份;花生50份;芝麻50份;玫瑰花15份;土豆泥600份;冰糖18份;蜂蜜28份。
一种枸杞果仁八宝酱的制作方法,包括以下步骤制得:
备料,枸杞果仁八宝酱使用的原料及原料的重量份为:枸杞100份至200份;甘草10份至20份;核桃仁2份至10份;杏仁20份至50份;红枣30份至50份;花生30份至70份;芝麻30份至70份;玫瑰花10份至20份;土豆泥500份至1000份;冰糖10份至30份;蜂蜜20份至40份。
将枸杞绞碎待用;将花生炒熟待用;将红枣去核洗净打碎待用;将甘草打成粉后待用;将核桃仁、杏仁、炒熟的花生、芝麻和玫瑰花分别粉碎成粉末或者颗粒状,将粉碎好的核桃仁、杏仁、炒熟的花生和芝麻混合均匀待用;按照1份蜂蜜加88份水稀释成89份蜂蜜水的比例稀释蜂蜜成蜂蜜水待用。
土豆泥是将土豆去皮后洗净,放入柠檬酸浓度为0.5%的水中,浸泡15分钟至30分钟,取出浸泡好的土豆放入蒸锅中蒸制15到30分钟,将蒸好的土豆出放入冷水中,冷却后打成土豆泥待用。
加热炒制锅,向加热的炒制锅内倒入植物油,植物油为胡麻油,加入重量份为300份至700份,较佳重量分为500份,油温加热至摄氏80度-90度;
油温达到80度-90度后,倒入粉碎并且混合均匀的核桃仁、杏仁、炒熟的花生和芝麻,小火炒制1-3分钟,达到2-3分熟,油温最高瞬间达到摄氏160度,完全炒出香味;
炒制锅内的原料炒至2-3分熟后,向炒制锅内加入调制好的蜂蜜水,不断搅拌,继续慢火熬制8分钟至15分钟;
炒制锅内加入蜂蜜水熬制8分钟至15分钟后,向炒制锅内加入冰糖、土豆泥、粉碎的去核红枣、甘草粉、绞碎的枸杞和粉碎好的玫瑰花,其中冰糖粉碎成颗粒或者粉末后使用,继续慢火熬制,不断搅拌,熬成粘稠状,即枸杞果仁八宝酱制备完成,出锅,冷却,灭菌,称重包装。
上述枸杞果仁八宝酱的制作方法,枸杞果仁八宝酱的原料及最佳原料的重量份为:枸杞120份;甘草15份;核桃仁3份;杏仁30份;红枣40份;花生50份;芝麻50份;玫瑰花15份;土豆泥600份;冰糖18份;蜂蜜28份。
本发明中的玫瑰花有提香的作用,让枸杞果仁八宝酱有花香韵味,口感更好;枸杞和甘草是宁夏的特产,作为药食同源的食品,当地人很喜欢在食品中添加进去,吃起来香甜美味的同时营养丰富;各种果仁颗粒夹杂其中,能吃到一粒粒的果仁,口感香脆的同时果仁的香味也为枸杞果仁八宝酱添香不少,吃起来满口溢香;加入冰糖和蜂蜜增加甜味,同时也引入了蜂蜜的香味,口感润滑,制作的过程,也可以是将冰糖和蜂蜜一起加水稀释成蜂蜜糖水,在添加到炒制锅中熬制,最后熬成了粘稠状的枸杞果仁八宝酱。
本发明结合清真饮食文化,通过回族古老的炒制方法炒制而成的枸杞果仁八宝酱可以搭配面包等主食食用或者做馅制作面点或者直接食用,食用方式多样,食用方便且营养价值比较高,含有枸杞、甘草、果仁、玫瑰花等营养成份,满足不同人群的营养需要。
Claims (6)
1.一种枸杞果仁八宝酱的制作方法,其特征在于:该枸杞果仁八宝酱通过以下步骤制得:
备料,枸杞果仁八宝酱使用的原料及原料的重量份为:枸杞100份至200份;甘草10份至20份;核桃仁2份至10份;杏仁20份至50份;红枣30份至50份;花生30份至70份;芝麻30份至70份;玫瑰花10份至20份;土豆泥500份至1000份;冰糖10份至30份;蜂蜜20份至40份;
将枸杞绞碎待用;将花生炒熟待用;将红枣去核洗净打碎待用;将甘草打成粉后待用;将核桃仁、杏仁、炒熟的花生、芝麻和玫瑰花分别粉碎,将粉碎好的核桃仁、杏仁、炒熟的花生和芝麻混合均匀待用;按照1份蜂蜜加88份水稀释成89份蜂蜜水的比例稀释蜂蜜成蜂蜜水待用;
加热炒制锅,向加热的炒制锅内倒入植物油,油温加热至摄氏80度-90度;
油温达到80度-90度后,倒入粉碎并且混合均匀的核桃仁、杏仁、炒熟的花生和芝麻,小火炒制1-3分钟,达到2-3分熟,油温最高瞬间达到摄氏160度,完全炒出香味;
炒制锅内的原料炒至2-3分熟后,向炒制锅内加入调制好的蜂蜜水,不断搅拌,继续慢火熬制8分钟至15分钟;
炒制锅内加入蜂蜜水熬制8分钟至15分钟后,向炒制锅内加入冰糖、土豆泥、粉碎的去核红枣、甘草粉、绞碎的枸杞和粉碎好的玫瑰花,继续慢火熬制,不断搅拌,熬成粘稠状,即枸杞果仁八宝酱制备完成,出锅,冷却,灭菌,称重包装。
2.根据权利要求1所述的枸杞果仁八宝酱的制作方法,其特征在于:枸杞果仁八宝酱的原料及最佳原料的重量份为:枸杞120份;甘草15份;核桃仁3份;杏仁30份;红枣40份;花生50份;芝麻50份;玫瑰花15份;土豆泥600份;冰糖18份;蜂蜜28份。
3.根据权利要求2所述的枸杞果仁八宝酱的制作方法,其特征在于:植物油为胡麻油,加入重量份为300份至700份。
4.根据权利要求3所述的枸杞果仁八宝酱的制作方法,其特征在于:土豆泥是将土豆去皮后洗净,放入柠檬酸浓度为0.5%的水中,浸泡15分钟至30分钟,取出浸泡好的土豆放入蒸锅中蒸制15到30分钟,将蒸好的土豆出放入冷水中,冷却后打成土豆泥待用。
5.根据权利要求3所述的枸杞果仁八宝酱的制作方法,其特征在于:核桃仁、杏仁、炒熟的花生和芝麻分别粉碎成粉末或者颗粒状。
6.根据权利要求3所述的枸杞果仁八宝酱的制作方法,其特征在于:冰糖粉碎成颗粒或者粉末后使用。
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