CN104187573B - 一种浓缩番茄海虹酱及其加工方法 - Google Patents
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Abstract
本发明公开了一种浓缩番茄海虹酱及其加工方法，其由下述重量份的原料制成：仙掌子8-10、海虹粉6-8、番茄25-40、红甜菜粉8-10、甜橙粉8-12、山楂酱20-30、乳铁蛋白粉4-6、红石榴糖浆20-40、酸角8-10、岩柏草0.2-0.3、狗牙根0.2-0.4、斑竹根0.2-0.3、南瓜花0.3-0.6、乳酸粉0.5-1、山茶油10-20、葡萄酒适量、营养添加剂8-12。本发明制得的浓缩番茄海虹酱，香甜鲜美，味道醇正，不仅能够增鲜调味，还能使食材色泽红润，引人食欲；原料均为天然物质，健康、安全，还添加中药保健成分，协同作用，具有舒筋活血、降压益智、强身健胃的功效，满足现代人健康的饮食需要。
Description
技术领域
本发明涉及一种浓缩番茄海虹酱及其加工方法，属于食品加工技术领域。
背景技术
随着生活水平提高，人们在饮食方面不仅注重食品的营养成分，同时也对食品的感官味道要求更高，因此食品调味料行业随之发展起来。传统的调味料主要以盐、醋、酱油、糖等单一品种为主，而随着行业的发展，调味品呈现出明显向着产品多样化，复合天然化、营养健康化方向发展的趋势。肉酱是一种以肉类为主的调味品，目前市场上肉酱的品种风味都比较单一，不能满足消费者的需求。
发明内容
本发明的目的在于提供一种浓缩番茄海虹酱及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种浓缩番茄海虹酱，是由下述重量份的原料制成：
仙掌子8-10、海虹粉6-8、番茄25-40、红甜菜粉8-10、甜橙粉8-12、山楂酱20-30、乳铁蛋白粉4-6、红石榴糖浆20-40、酸角8-10、岩柏草0.2-0.3、狗牙根0.2-0.4、斑竹根0.2-0.3、南瓜花0.3-0.6、乳酸粉0.5-1、山茶油10-20、葡萄酒适量、营养添加剂8-12；
所述的营养添加剂由下述重量份的原料制成：牛血10-15、西番莲汁10-20、桃仁6-10、薏苡仁10-15、玫瑰花瓣粉5-8、荆条蜜8-10、米酒20-40、I+G2-4、松花粉3-6、葛粉8-12、茶花粉3-6、柠檬醋2-5、牡丹籽油6-8；
所述的营养添加剂的加工方法为：a、将桃仁、薏苡仁分别除杂洗净烘干，加入牡丹籽油锅内炒制熟香，辗压磨制成粉，加入米酒及其他剩余粉体，搅拌均匀，文火焖蒸至稠糊状，冻干研磨成粉，得香仁粉；b、将新鲜牛血与柠檬醋搅拌均匀，隔水焖蒸至沸，加入其他剩余原料，不断搅拌至稠滑状，冷却冻干粉碎，得牛血粉，与香仁粉混合均匀，即可。
所述的浓缩番茄海虹酱的加工方法，包括下述步骤：
(1)、将仙掌子去刺去皮洗净，与洗净番茄分别冷冻破碎成颗粒状，加入1-2倍葡萄酒中密封浸泡1-2天，打制成浆，得番茄果酒浆；
(2)、将岩柏草、狗牙根、斑竹根、南瓜花加6-10倍水煎煮1-2小时，过滤去渣，滤液超滤，加入除杂洗净酸角果肉焖煮至微干，碾压成泥，与红石榴糖浆、乳酸粉搅拌滑稠状，得酸角糖酱；
(3)、将山茶油文火加热至4-6成熟，加入海虹粉、红甜菜粉、甜橙粉搅拌均匀，加入番茄果酒浆，隔水焖煮至沸，加入酸角糖酱及其剩余原料搅拌成稠膏状，灭菌、灌装，即得。
本发明的有益效果：
本发明制得的浓缩番茄海虹酱，香甜鲜美，味道醇正，不仅能够增鲜调味，还能使食材色泽红润，引人食欲；原料均为天然物质，健康、安全，还添加中药保健成分，协同作用，具有舒筋活血、降压益智、强身健胃的功效，满足现代人健康的饮食需要。
具体实施方式
一种浓缩番茄海虹酱，是由下述重量(斤)的原料制成：
仙掌子10、海虹粉8、番茄40、红甜菜粉10、甜橙粉12、山楂酱30、乳铁蛋白粉6、红石榴糖浆40、酸角10、岩柏草0.3、狗牙根0.4、斑竹根0.3、南瓜花0.6、乳酸粉1、山茶油20、葡萄酒适量、营养添加剂12；
所述的营养添加剂由下述重量(斤)的原料制成：牛血15、西番莲汁20、桃仁10、薏苡仁15、玫瑰花瓣粉8、荆条蜜10、米酒40、I+G3、松花粉6、葛粉12、茶花粉5、柠檬醋5、牡丹籽油8；
所述的营养添加剂的加工方法为：a、将桃仁、薏苡仁分别除杂洗净烘干，加入牡丹籽油锅内炒制熟香，辗压磨制成粉，加入米酒及其他剩余粉体，搅拌均匀，文火焖蒸至稠糊状，冻干研磨成粉，得香仁粉；b、将新鲜牛血与柠檬醋搅拌均匀，隔水焖蒸至沸，加入其他剩余原料，不断搅拌至稠滑状，冷却冻干粉碎，得牛血粉，与香仁粉混合均匀，即可。
所述的浓缩番茄海虹酱的加工方法，包括下述步骤：
(1)、将仙掌子去刺去皮洗净，与洗净番茄分别冷冻破碎成颗粒状，加入2倍葡萄酒中密封浸泡2天，打制成浆，得番茄果酒浆；
(2)、将岩柏草、狗牙根、斑竹根、南瓜花加10倍水煎煮2小时，过滤去渣，滤液超滤，加入除杂洗净酸角果肉焖煮至微干，碾压成泥，与红石榴糖浆、乳酸粉搅拌滑稠状，得酸角糖酱；
(3)、将山茶油文火加热至5成熟，加入海虹粉、红甜菜粉、甜橙粉搅拌均匀，加入番茄果酒浆，隔水焖煮至沸，加入酸角糖酱及其剩余原料搅拌成稠膏状，灭菌、灌装，即得。
Claims (2)
1.一种浓缩番茄海虹酱，其特征在于，是由下述重量份的原料制成：
仙掌子8-10、海虹粉6-8、番茄25-40、红甜菜粉8-10、甜橙粉8-12、山楂酱20-30、乳铁蛋白粉4-6、红石榴糖浆20-40、酸角8-10、岩柏草0.2-0.3、狗牙根0.2-0.4、斑竹根0.2-0.3、南瓜花0.3-0.6、乳酸粉0.5-1、山茶油10-20、葡萄酒适量、营养添加剂8-12；
所述的营养添加剂由下述重量份的原料制成：牛血10-15、西番莲汁10-20、桃仁6-10、薏苡仁10-15、玫瑰花瓣粉5-8、荆条蜜8-10、米酒20-40、I+G 2-4、松花粉3-6、葛粉8-12、茶花粉3-6、柠檬醋2-5、牡丹籽油6-8；
所述的营养添加剂的加工方法为：a、将桃仁、薏苡仁分别除杂洗净烘干，加入牡丹籽油锅内炒制熟香，辗压磨制成粉，加入米酒及其他剩余粉体，搅拌均匀，文火焖蒸至稠糊状，冻干研磨成粉，得香仁粉；b、将新鲜牛血与柠檬醋搅拌均匀，隔水焖蒸至沸，加入其他剩余原料，不断搅拌至稠滑状，冷却冻干粉碎，得牛血粉，与香仁粉混合均匀，即可。
2.一种如权利要求1所述的浓缩番茄海虹酱的加工方法，其特征在于包括下述步骤：
(1)、将仙掌子去刺去皮洗净，与洗净番茄分别冷冻破碎成颗粒状，加入1-2倍葡萄酒中密封浸泡1-2天，打制成浆，得番茄果酒浆；
(2)、将岩柏草、狗牙根、斑竹根、南瓜花加6-10倍水煎煮1-2 小时，过滤去渣，滤液超滤，加入除杂洗净酸角果肉焖煮至微干，碾压成泥，与红石榴糖浆、乳酸粉搅拌滑稠状，得酸角糖酱；
(3)、将山茶油文火加热至4-6成熟，加入海虹粉、红甜菜粉、甜橙粉搅拌均匀，加入番茄果酒浆，隔水焖煮至沸，加入酸角糖酱及其剩余原料搅拌成稠膏状，灭菌、灌装，即得。
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| CN103689541A (zh) * | 2013-12-04 | 2014-04-02 | 丁于萍 | 一种香辣牛肉酱及其制备方法 |
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| CN103750268A (zh) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | 一种灵芝番茄酱 |
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| CN103445135A (zh) * | 2013-08-12 | 2013-12-18 | 杨如义 | 一种瓜子粉番茄酱 |
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| CN103750268A (zh) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | 一种灵芝番茄酱 |
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