CN104187578A - 一种美味香酱及制备方法 - Google Patents
一种美味香酱及制备方法 Download PDFInfo
- Publication number
- CN104187578A CN104187578A CN201410375507.5A CN201410375507A CN104187578A CN 104187578 A CN104187578 A CN 104187578A CN 201410375507 A CN201410375507 A CN 201410375507A CN 104187578 A CN104187578 A CN 104187578A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- sauce
- ripe
- flesh
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 64
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 64
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 15
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 14
- 235000020224 almond Nutrition 0.000 claims abstract description 14
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000241235 Citrullus lanatus Species 0.000 claims abstract description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims description 38
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 240000009023 Myrrhis odorata Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000219112 Cucumis Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims description 2
- 235000003351 Brassica cretica Nutrition 0.000 claims description 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 2
- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 2
- 241000758706 Piperaceae Species 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 238000002791 soaking Methods 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000007472 neurodevelopment Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及一种食品技术领域，特别涉及一种美味香酱及制备方法。该美味香酱，主要由以下重量份数的原料组成：黄豆600g，西瓜瓤1000g，熟芝麻50g，熟花生150g，熟杏仁50g，盐300g，花椒5g，八角5g，茴香5g，面粉40g，咸菜750g。本发明制备的黄豆酱具有色泽鲜亮、香辣可口、增进食欲、营养丰富等特点，易被人体消化吸收，开胃又健康，满足人们味美、营养、方便、健康的绿色食品需求。
Description
（一） 技术领域
本发明涉及一种食品技术领域，特别涉及一种美味香酱及制备方法。
（二） 背景技术
黄豆有“豆中之王”之称，被人们叫做“植物肉”、“绿色的乳牛”，营养价值最丰富。干黄豆中含高品质的蛋白质约40％，为其他粮食之冠。现代营养学研究表明，一斤黄豆相当于二斤多瘦猪肉，或三斤鸡蛋，或十二斤牛奶的蛋白质含量。黄豆内含有一种脂肪物质叫亚油酸，能促进儿童的神经发育。亚油酸还具有降低血中胆固醇的作用，所以是预防高血压、冠心病、动脉硬化等的良好食品。此外，黄豆内还含有丰富的B族维生素和钙、磷、铁等无机盐。现代医学研究认为，黄豆不含胆固醇，并可以降低人体胆固醇，减少动脉硬化的发生，预防心脏病，黄豆中还含有一种抑胰酶的物质，它对糖尿病有一定的疗效。因此，黄豆被营养学家推荐为防治冠心病，高血压动脉粥样硬化等疾病的理想保健品。黄豆中所含的软磷脂是大脑细胞组成的重要部分，常吃黄豆对增加和改善大脑技能有重要的效能。
黄豆经蒸煮发酵后的黄豆酱更是酱香浓郁，人们一般在食用黄豆酱前，要再次加烹饪加工，以丰富黄豆酱的滋味。而现有的酱类食品及其加工方法一般采用放入容器中密封腌制的方法处理，这些方法存在工艺复杂，腌制时间长，食品容易腐败变质，不耐存放等问题。而且现有的黄豆酱其味道单一，不能满足使用者的需求。
（三） 发明内容
本发明为了弥补现有技术的不足，提供了一种色泽鲜亮、香辣可口、增进食欲、营养丰富的美味香酱。
本发明是通过如下技术方案实现的：
一种美味香酱，其特征在于，它由以下重量份数的原料组成：黄豆500-1000g，西瓜瓤500-1500g，熟芝麻20-80g，熟花生100-200g，熟杏仁20-100g，盐200-300g，花椒2-8g，八角2-8g，茴香2-8g，面粉30-80g，咸菜200-1000g。
其更优选择是：由以下重量份数的原料组成：黄豆600g，西瓜瓤1000g，熟芝麻50g，熟花生150g，熟杏仁50g，盐300g，花椒5g，八角5g，茴香5g，面粉40g，咸菜750g。
上述咸菜为腌黄瓜，腌菜瓜，腌萝卜，腌辣椒，榨菜中的一种或几种；
上述熟杏仁为炒熟的无皮无尖的杏仁瓣。
上述西瓜瓤更优选择为贴近西瓜皮0-3cm的西瓜瓤。
美味香酱的制作方法，其特征在于：
（1）按上述重量分数称取黄豆，清洗干净后煮熟，取出煮熟的黄豆在太阳光下晾晒，晾晒至半干后将黄豆倒入黄豆缸中，撒上面粉，用器具将黄豆缸密封；
（2）待黄豆发酵充分后取出黄豆，将长满白毛的黄豆簸净并转移到干净的酱坛中，按上述重量分数加入熟芝麻，熟花生，熟杏仁以及切成小块的咸菜和西瓜瓤，最后撒上盐，搅拌均匀后备用；
（3）按上述重量分数称取花椒，八角，茴香，放入锅中加入500g水烧开，关火后静置备用；
（4）取熬好的花椒、八角、茴香水50-100g加入到酱坛中，用干净的有韧性的纸张蒙上坛口，沿坛口缠一圈细绳，然后用稀泥封上坛口，隔绝空气；
（5）15-25天后，打开坛子，取上述酱备用；取食用油加入炒锅中，待油热后加入葱、姜、辣椒，炒出香味后加入准备好的酱，翻炒几下后出锅即可使用。
本发明的有益效果是：本发明制备的黄豆酱具有色泽鲜亮、香辣可口、增进食欲、营养丰富等特点，易被人体消化吸收，开胃又健康，满足人们味美、营养、方便、健康的绿色食品需求。
（四） 具体实施方式
实施例1：
（1）称取黄豆500g，清洗干净后煮熟，取出煮熟的黄豆在太阳光下晾晒，晾晒至半干后将黄豆倒入黄豆缸中，撒上面粉30g，用器具将黄豆缸密封；
（2）待黄豆发酵充分后取出黄豆，将长满白毛的黄豆簸净并转移到干净的酱坛中，加入熟芝麻20g，熟花生100g，熟杏仁20g以及切成小块的腌菜瓜200g和切成小块的西瓜瓤500g，最后撒上盐200g，搅拌均匀后备用；
（3）按上述重量分数称取花椒2g，八角2g，茴香2g，加入200g水浸泡；
（4）取熬好的花椒、八角、茴香水50-100g加入到酱坛中，用干净的有韧性的纸张蒙上坛口，沿坛口缠一圈细绳，然后用稀泥封上坛口，隔绝空气；
（5）15-25天后，打开坛子，取上述酱备用；取食用油加入炒锅中，待油热后加入葱、姜、辣椒，炒出香味后加入准备好的酱，翻炒几下后出锅即可使用。
实施例2：
（1）称取黄豆1000g，清洗干净后煮熟，取出煮熟的黄豆在太阳光下晾晒，晾晒至半干后将黄豆倒入黄豆缸中，撒上面粉80g，用器具将黄豆缸密封；
（2）待黄豆发酵充分后取出黄豆，将长满白毛的黄豆簸净并转移到干净的酱坛中，按上述重量分数加入熟芝麻80g，熟花生200g，熟杏仁100g以及切成小块的腌萝卜1000g和切成小块的西瓜瓤1500g，最后撒上盐250g，搅拌均匀后备用；
（3）按上述重量分数称取花椒8g，八角8g，茴香8g，加入200g水浸泡；
（4）取熬好的花椒、八角、茴香水50-100g加入到酱坛中，用干净的有韧性的纸张蒙上坛口，沿坛口缠一圈细绳，然后用稀泥封上坛口，隔绝空气；
（5）15-25天后，打开坛子，取上述酱备用；取食用油加入炒锅中，待油热后加入葱、姜、辣椒，炒出香味后加入准备好的酱，翻炒几下后出锅即可使用。
实施例3：
（1）按上述重量分数称取黄豆600g，清洗干净后煮熟，取出煮熟的黄豆在太阳光下晾晒，晾晒至半干后将黄豆倒入黄豆缸中，撒上面粉40g，用器具将黄豆缸密封；
（2）待黄豆发酵充分后取出黄豆，将长满白毛的黄豆簸净并转移到干净的酱坛中，加入熟芝麻50g，熟花生150g，熟杏仁50g以及切成小块的腌菜瓜750g和切成小块的西瓜瓤1000g，最后撒上盐300g，搅拌均匀后备用；
（3）按上述重量分数称取花椒5g，八角5g，茴香5g，加入200g水浸泡；
（4）取熬好的花椒、八角、茴香水50-100g加入到酱坛中，用干净的有韧性的纸张蒙上坛口，沿坛口缠一圈细绳，然后用稀泥封上坛口，隔绝空气；
（5）15-25天后，打开坛子，取上述酱备用；取食用油加入炒锅中，待油热后加入葱、姜、辣椒，炒出香味后加入准备好的酱，翻炒几下后出锅即可使用。
Claims (5)
1.一种美味香酱，其特征在于，它由以下重量份数的原料组成：黄豆500-1000g，西瓜瓤500-1500g，熟芝麻20-80g，熟花生100-200g，熟杏仁20-100g，盐200-300g，花椒2-8g，八角2-8g，茴香2-8g，面粉30-80g，咸菜200-1000g。
2.根据权利要求1所述的美味香酱，其特征在于，它由以下重量份数的原料组成：黄豆600g，西瓜瓤1000g，熟芝麻50g，熟花生150g，熟杏仁50g，盐300g，花椒5g，八角5g，茴香5g，面粉40g，咸菜750g。
3.根据权利要求1或2所述的美味香酱，其特征在于：所述咸菜为腌黄瓜，腌菜瓜，腌萝卜，腌辣椒，榨菜中的一种或几种；
根据权利要求1或2所述的美味香酱，其特征在于：所述熟杏仁为炒熟的无皮无尖的杏仁瓣。
4.根据权利要求1或2所述的美味香酱，其特征在于：所述西瓜瓤为贴近西瓜皮1-2cm的西瓜瓤。
5.根据权利要求1或2所述的美味香酱的制作方法，其特征在于：
（1）按上述重量分数称取黄豆，清洗干净后煮熟，取出煮熟的黄豆在太阳光下晾晒，晾晒至半干后将黄豆倒入黄豆缸中，撒上面粉，用器具将黄豆缸密封；
（2）待黄豆发酵充分后取出黄豆，将长满白毛的黄豆簸净并转移到干净的酱坛中，按上述重量分数加入熟芝麻，熟花生，熟杏仁以及切成小块的咸菜和西瓜瓤，最后撒上盐，搅拌均匀后备用；
（3）按上述重量分数称取花椒，八角，茴香，放入锅中加入500g水烧开，关火后静置备用；
（4）取熬好的花椒、八角、茴香水50-100g加入到酱坛中，用干净的有韧性的纸张蒙上坛口，沿坛口缠一圈细绳，然后用稀泥封上坛口，隔绝空气；
（5）15-25天后，打开坛子，取上述酱备用；取食用油加入炒锅中，待油热后加入葱、姜、辣椒，炒出香味后加入准备好的酱，翻炒几下后出锅即可使用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410375507.5A CN104187578B (zh) | 2014-08-01 | 2014-08-01 | 一种美味香酱及制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410375507.5A CN104187578B (zh) | 2014-08-01 | 2014-08-01 | 一种美味香酱及制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104187578A true CN104187578A (zh) | 2014-12-10 |
| CN104187578B CN104187578B (zh) | 2016-07-06 |
Family
ID=52073093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410375507.5A Expired - Fee Related CN104187578B (zh) | 2014-08-01 | 2014-08-01 | 一种美味香酱及制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187578B (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397671A (zh) * | 2014-12-23 | 2015-03-11 | 齐鲁工业大学 | 一种西瓜酱的制造方法 |
| CN104905222A (zh) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | 一种西瓜豆瓣酱及其制作方法 |
| CN107136480A (zh) * | 2017-06-07 | 2017-09-08 | 于国军 | 一种面酱及制备方法 |
| CN113951448A (zh) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | 一种豆酱 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227726A (zh) * | 1999-02-10 | 1999-09-08 | 刘大中 | 豆豉酱菜 |
| CN1389145A (zh) * | 2002-06-25 | 2003-01-08 | 赵林 | 西瓜肉酱的制备方法 |
| CN101647548A (zh) * | 2009-08-25 | 2010-02-17 | 张勇 | 原生态发酵型牛蒡西瓜酱 |
| CN101683144A (zh) * | 2008-09-26 | 2010-03-31 | 西安石羊农业科技发展有限公司 | 西瓜酱 |
-
2014
- 2014-08-01 CN CN201410375507.5A patent/CN104187578B/zh not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227726A (zh) * | 1999-02-10 | 1999-09-08 | 刘大中 | 豆豉酱菜 |
| CN1389145A (zh) * | 2002-06-25 | 2003-01-08 | 赵林 | 西瓜肉酱的制备方法 |
| CN101683144A (zh) * | 2008-09-26 | 2010-03-31 | 西安石羊农业科技发展有限公司 | 西瓜酱 |
| CN101647548A (zh) * | 2009-08-25 | 2010-02-17 | 张勇 | 原生态发酵型牛蒡西瓜酱 |
Non-Patent Citations (1)
| Title |
|---|
| 杜连启等: "《风味酱类生产技术（第二版）》", 31 July 2011, 化学工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397671A (zh) * | 2014-12-23 | 2015-03-11 | 齐鲁工业大学 | 一种西瓜酱的制造方法 |
| CN104905222A (zh) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | 一种西瓜豆瓣酱及其制作方法 |
| CN107136480A (zh) * | 2017-06-07 | 2017-09-08 | 于国军 | 一种面酱及制备方法 |
| CN113951448A (zh) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | 一种豆酱 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104187578B (zh) | 2016-07-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102845732B (zh) | 牛肉黄豆酱及其制作方法 | |
| CN103766992B (zh) | 一种火锅红酸汤料及其制作方法 | |
| Acton et al. | Modern Cookery, in all its Branches | |
| CN104095230A (zh) | 一种香酥虾仁豆腐包 | |
| CN102524780A (zh) | 板栗土鸡汤罐头制作方法 | |
| CN105054104A (zh) | 一种酱卤鸡肉的加工方法 | |
| CN104187578B (zh) | 一种美味香酱及制备方法 | |
| CN102461910B (zh) | 一种猪皮营养条 | |
| CN107136480A (zh) | 一种面酱及制备方法 | |
| CN105918874A (zh) | 一种鱿鱼黄豆酱及其制备方法 | |
| CN105231159A (zh) | 一种复合肉松酱及其制作方法 | |
| CN102499382A (zh) | 人参栗子鸡的加工方法 | |
| CN106306612A (zh) | 一种鱼肉豆皮卷及其制作方法 | |
| CN110178874A (zh) | 一种多馅多形的烤包 | |
| CN104839573A (zh) | 一种泡椒风味黄豆酱及其制备方法 | |
| CN104351851B (zh) | 一种山珍鱼肉狮子头及其制作方法 | |
| CN103892299A (zh) | 一种牛尾的制作方法 | |
| Rutledge | The Carolina Housewife: or, House and Home | |
| CN105876525A (zh) | 一种松口蘑米线汤料的配方及其制作方法 | |
| KR20200095641A (ko) | 닭불고기 제조법 | |
| CN103948055A (zh) | 一种板栗红烧肉及其制作方法 | |
| CN102948777A (zh) | 一种酱汁全鸭的制作方法 | |
| CN102813247B (zh) | 白火石氽汤 | |
| CN107836663A (zh) | 一种剁椒泥鳅及其制作方法 | |
| CN107156787A (zh) | 一种鹅肝酱胶囊的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160706 Termination date: 20170801 |