CN104187570B - 一种清热鸭肉冬瓜酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种清热鸭肉冬瓜酱及其制备方法,是由去皮鸭肉、冬瓜、章鱼肉、山楂核粉、苦菊、葡萄籽粉、草菇、大麦麸皮粉、贡菜、神秘果、绿豆粉、苹果干、钙果、何首乌、酢酱草、褚实子等原料组成。本发明有益效果为:鸭肉蛋白质含量很高,而脂肪、碳水化合物含量适中,补虚劳、消毒热,是很好的补益肉食;冬瓜有清热利尿、止渴、降糖降脂等功效,二者相结合有很好的清热除烦、解暑热的作用,本发明的清热鸭肉冬瓜酱,便于长期保存、尤其适宜夏季食用。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种清热鸭肉冬瓜酱及其制备方法。
背景技术
酱起源于中国,有着悠久的历史。大多数酱料是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品。我国的调味酱种类繁多,口味多样,对于改善食物的色香味具有很好的效果。现在,中国人常见的调味酱分为以小麦粉为主要原料的甜面酱,和以豆类为主要原料的豆瓣酱两大类。本发明的酱,采用多种新鲜食材作为主要原材料,制得的调味酱,不仅可以满足消费者对食物口味上的追求,而且还具有一定的养生与保健价值。
发明内容
本发明的目的是在于提供一种清热鸭肉冬瓜酱及其制备方法,丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:清热鸭肉冬瓜酱由以下重量份的原料组成:去皮鸭肉200-210、冬瓜130-135、章鱼肉42-43、山楂核粉24-25、苦菊18-20、葡萄籽粉11-12、草菇20-21、大麦麸皮粉9-10、贡菜15-16、神秘果13-14、绿豆粉25-26、苹果干7-8、钙果14-15、何首乌2-3、酢酱草1-2、褚实子3-4、保健添加剂11-12、水适量。
其中保健添加剂由以下重量份的原料组成:啤酒酵母粉34-35、小麦苗粉20-22、黑芝麻酱5-6、兰香子粉16-18、橘络2-3、枳椇子7-8、三七花10-11、生姜叶2-3、黄连花1-2、牛蒡子4-5、柳蒿芽7-8、水适量。
本发明的清热鸭肉冬瓜酱制备过程按以下步骤进行:
(1)何首乌、酢酱草、褚实子加适量水煎煮1-2次,滤去残渣合并煎煮液,继续加热浓缩20-30分钟,得到中草药浓缩液;
(2)冬瓜取果肉,草菇洗净,切成小丁,用烘干机烘干后备用;
(3)神秘果、钙果取果肉,贡菜泡发,去皮鸭肉、章鱼肉、苦菊洗净切成黄豆粒大小,用步骤(1)所得中草药浓缩液腌制4-5小时,滤去多余水分,盛入密封容器内隔水蒸30-40分钟,得调味酱主料;
(4)苹果干研磨过100-120目筛,加入其他剩余成分和适量水搅拌至物料充分混合均匀,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制25-30分钟,加入步骤(2)中小丁继续加热6-8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
另外,保健添加剂的制作方法为:将橘络、枳椇子、三七花、生姜叶、黄连花、牛蒡子、柳蒿芽加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至无水分蒸发既得。
本发明的有益效果:鸭肉蛋白质含量很高,而脂肪、碳水化合物含量适中,补虚劳、消毒热,是很好的补益肉食;冬瓜有清热利尿、止渴、降糖降脂等功效,二者相结合有很好的清热除烦、解暑热的作用,本发明的清热鸭肉冬瓜酱,便于长期保存、尤其适宜夏季食用。
具体实施方式
清热鸭肉冬瓜酱,由以下重量份(千克)的原料组成:
去皮鸭肉200、冬瓜135、章鱼肉42、山楂核粉25、苦菊20、葡萄籽粉12、草菇20、大麦麸皮粉9、贡菜15、神秘果13、绿豆粉25、苹果干8、钙果14、何首乌2、酢酱草1、褚实子4、保健添加剂12、水适量。
其中保健添加剂由以下重量份(千克)的原料组成:啤酒酵母粉35、小麦苗粉20、黑芝麻酱5、兰香子粉16、橘络2、枳椇子7、三七花10、生姜叶3、黄连花1、牛蒡子5、柳蒿芽8、水适量。
制备方法,包括如下步骤:
(1)何首乌、酢酱草、褚实子加适量水煎煮2次,滤去残渣合并煎煮液,继续加热浓缩30分钟,得到中草药浓缩液;
(2)冬瓜取果肉,草菇洗净,切成小丁,用烘干机烘干后备用;
(3)神秘果、钙果取果肉,贡菜泡发,去皮鸭肉、章鱼肉、苦菊洗净切成黄豆粒大小,用步骤(1)所得中草药浓缩液腌制5小时,滤去多余水分,盛入密封容器内隔水蒸40分钟,得调味酱主料;
(4)苹果干研磨过100目筛,加入其他剩余成分和适量水搅拌至物料充分混合均匀,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制30分钟,加入步骤(2)中小丁继续加热8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
另外,保健添加剂的制作方法为:将橘络、枳椇子、三七花、生姜叶、黄连花、牛蒡子、柳蒿芽加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至无水分蒸发既得。
Claims (2)
1.一种清热鸭肉冬瓜酱,其特征在于,由以下重量份的原料制成:去皮鸭肉200-210、冬瓜130-135、章鱼肉42-43、山楂核粉24-25、苦菊18-20、葡萄籽粉11-12、草菇20-21、大麦麸皮粉9-10、贡菜15-16、神秘果13-14、绿豆粉25-26、苹果干7-8、钙果14-15、何首乌2-3、酢酱草1-2、褚实子3-4、保健添加剂11-12、水适量;其中保健添加剂由下列重量份的原料制成:啤酒酵母粉34-35、小麦苗粉20-22、黑芝麻酱5-6、兰香子粉16-18、橘络2-3、枳椇子7-8、三七花10-11、生姜叶2-3、黄连花1-2、牛蒡子4-5、柳蒿芽7-8、水适量;保健添加剂的制备方法为:将橘络、枳椇子、三七花、生姜叶、黄连花、牛蒡子、柳蒿芽加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至无水分蒸发既得。
2.根据权利要求l所述的清热鸭肉冬瓜酱的制备方法,其特征在于:包括如下步骤:
(1)何首乌、酢酱草、褚实子加适量水煎煮1-2次,滤去残渣合并煎煮液,继续加热浓缩20-30分钟,得到中草药浓缩液;
(2)冬瓜取果肉,草菇洗净,切成小丁,用烘干机烘干后备用;
(3)神秘果、钙果取果肉,贡菜泡发,去皮鸭肉、章鱼肉、苦菊洗净切成黄豆粒大小,用步骤(1)所得中草药浓缩液腌制4-5小时,滤去多余水分,盛入密封容器内隔水蒸30-40分钟,得调味酱主料;
(4)苹果干研磨过100-120目筛,加入其他剩余成分和适量水搅拌至物料充分混合均匀,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制25-30分钟,加入步骤(2)中小丁继续加热6-8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
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