CN104223011A - 一种核桃玫瑰花酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种核桃玫瑰花酱及其制备方法，是由核桃仁、食用玫瑰、麒麟菜、鸡枞菌、韭菜籽、红薯粉、藿香嫩茎叶、糯米、薄荷叶、红曲米、鲜莲子、榨菜、金针菇、大黄米、枣花蜜、鸡内金、西洋参、赤小豆叶、食盐等原料组成。本发明有益效果为：本发明的核桃玫瑰花酱，香甜可口、风味独特、玫瑰香味浓郁，制备工艺简单，加入了多种天然食材，丰富了营养，绿色健康，适合大多数人食用。
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核桃玫瑰花酱及其制备方法。
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核桃玫瑰花酱及其制备方法，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：核桃玫瑰花酱由以下重量份的原料组成：核桃仁340-345、食用玫瑰160-164、麒麟菜32-34、鸡枞菌26-27、韭菜籽9-10、红薯粉22-23、藿香嫩茎叶14-15、糯米7-8、薄荷叶3-4、红曲米11-12、鲜莲子21-22、榨菜7-8、金针菇25-26、大黄米10-11、枣花蜜12-13、鸡内金2-3、西洋参4-5、赤小豆叶1-2、白砂糖9-10、食盐4-5、保健添加剂12-13、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。
本发明的核桃玫瑰花酱制备过程按以下步骤进行：
（1）鸡内金、西洋参、赤小豆叶加适量水煎煮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）核桃仁洗净切成小丁，用烘干机烘干后备用；
（3）食用玫瑰、麒麟菜、鸡枞菌、榨菜、金针菇洗净切成黄豆粒大小，与鲜莲子用步骤（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）糯米、大黄米、韭菜籽、红曲米研磨过100-120目筛，加入除藿香嫩茎叶、薄荷叶的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、藿香嫩茎叶、薄荷叶继续加热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：本发明的核桃玫瑰花酱，香甜可口、风味独特、玫瑰香味浓郁，制备工艺简单，加入了多种天然食材，丰富了营养，绿色健康，适合大多数人食用。
具体实施方式
核桃玫瑰花酱，由以下重量份（千克）的原料组成：
核桃仁340、食用玫瑰160、麒麟菜32、鸡枞菌27、韭菜籽10、红薯粉22、藿香嫩茎叶15、糯米8、薄荷叶3、红曲米12、鲜莲子22、榨菜8、金针菇26、大黄米10、枣花蜜12、鸡内金3、西洋参5、赤小豆叶1、白砂糖10、食盐4、保健添加剂13、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）鸡内金、西洋参、赤小豆叶加适量水煎煮2次，滤去残渣合并煎煮液，继续加热浓缩20分钟，得到中草药浓缩液；
（2）核桃仁洗净切成小丁，用烘干机烘干后备用；
（3）食用玫瑰、麒麟菜、鸡枞菌、榨菜、金针菇洗净切成黄豆粒大小，与鲜莲子用步骤（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）糯米、大黄米、韭菜籽、红曲米研磨过120目筛，加入除藿香嫩茎叶、薄荷叶的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、藿香嫩茎叶、薄荷叶继续加热6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)
1.一种核桃玫瑰花酱，其特征在于，由以下重量份的原料组成：核桃仁340-345、食用玫瑰160-164、麒麟菜32-34、鸡枞菌26-27、韭菜籽9-10、红薯粉22-23、藿香嫩茎叶14-15、糯米7-8、薄荷叶3-4、红曲米11-12、鲜莲子21-22、榨菜7-8、金针菇25-26、大黄米10-11、枣花蜜12-13、鸡内金2-3、西洋参4-5、赤小豆叶1-2、白砂糖9-10、食盐4-5、保健添加剂12-13、水适量；其中保健添加剂由下列重量份的原料组成：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；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所述的核桃玫瑰花酱的制备方法，其特征在于：包括如下步骤：
（1）鸡内金、西洋参、赤小豆叶加适量水煎煮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）核桃仁洗净切成小丁，用烘干机烘干后备用；
（3）食用玫瑰、麒麟菜、鸡枞菌、榨菜、金针菇洗净切成黄豆粒大小，与鲜莲子用步骤（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）糯米、大黄米、韭菜籽、红曲米研磨过100-120目筛，加入除藿香嫩茎叶、薄荷叶的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、藿香嫩茎叶、薄荷叶继续加热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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN108244601A (zh) * | 2016-12-28 | 2018-07-06 | 南宁市浩发科技有限公司 | 一种保健杏鲍菇酱 |
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| CN105029354A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种酸枣银鱼酱及其制备方法 |
| CN108244601A (zh) * | 2016-12-28 | 2018-07-06 | 南宁市浩发科技有限公司 | 一种保健杏鲍菇酱 |
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