CN104256519A - 一种山药粗粮酱及其制备方法 - Google Patents
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Abstract
一种山药粗粮酱及其制备方法,涉及酱类食品生产加工技术领域,其特征在于:由以下重量份的组分组成,玉米15-20,山药40-50,蚕豆10-20,面粉20-30,黑糯米5-15,高粱1-5,荞麦5-10,食盐5-8,食用油1-2,生姜1-1.5,辣椒2-5,五香粉0.1-0.5,八角粉0.1-0.5,蔗糖1-2。包括以下方法步骤,(1)将杂粮原料清除杂质蒸熟;(2)将杂粮发酵,放到室外晒干即为酱瑛;(3)将山药去皮并煮成到9成熟;(4)将煮熟的山药与辣椒、生姜切碎备用;(5)酱瑛放入干净的缸内,将其他的组分与凉开水搅拌均匀;(6)爆晒,上面用纱布盖,不要密封。本发明有健脾、补肺、固肾、益精等多种功效,含有众多微量元素,对身体好处多,口感好,食用安全、营养丰富。
Description
技术领域
本发明涉及酱类食品生产加工技术领域,具体涉及一种山药粗粮酱及其制备方法。
背景技术
酱是以豆类、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,它起源于中国,有着悠久的历史。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;肉酱、鱼酱和果酱作为调味酱已经不常见。这种地位在现代中国人的调味品里面也已然不存在了。随着酱制作工艺的进步,后来制酱之法也用于烹制其他非佐料菜肴,逐渐发展出一种烹调菜肴的方法,即酱法。
酱刚开始并非作为调料,而是作为一种重要的食品而诞生的。而随着社会的不断进步发展,食物的日益丰富,酱的作用出现了很大的变化,从主要的配食品变成了很具体的调味品。早时酱除有调味功能,还有除毒功能。到了明朝,豆酱的生产更为发展,而鱼、肉制则日渐被淘汰。制酱的技术亦普遍流传于城乡劳动人民之间。
蚕豆中含有大量钙、钾、镁、维生素C等,并且氨基酸种类较为齐全。蚕豆中含有调节大脑和神经组织的重要成分钙、锌、锰等,并含有丰富的胆碱,有增强记忆力的健脑作用。每100克干玉米含蛋白质8.7克、脂肪4.3克、热能364千卡、磷2.93毫克、钙10毫克、铁3.1毫克,还含有镁、硒等人体必需的微量元素。而且如糯米、高粱、荞麦中也含有大量的微量元素,对人体有很好的益处。
现有一些生产酱的公司不仅是作为调味品,而且是作为一个重要的主菜,人们可以直接用其下饭,问道鲜美,而且现有的酱的种类也较多,但是具有滋补作用呢的酱却比较少,而且所含的种类也较为单一,比如有蚕豆酱、小麦酱和黄豆酱等。
发明内容
本发明所要解决的技术问题在于提供一种口感好,食用安全、营养丰富的山药粗粮酱及其制备方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种山药粗粮酱,其特征在于:由以下重量份的组分组成,
一种山药粗粮酱的制备方法,其特征在于:包括以下方法步骤,
(1)、将蚕豆、玉米、黑糯米、高粱和荞麦清除杂质后,用清水浸泡至完全发胀,持续30-36小时,洗净蒸熟;
(2)、将步骤(1)蒸熟的原料倒在凉席上,与面粉相混拌匀,铺成3-4厘米厚度,覆盖上野地里的一种蒿菜或干净纱布,在室温28-32℃的条件下,任其发酵,4-6天即可长出深黄色的菌,放到室外晒干即为酱瑛;
(3)、将山药去皮并煮成到9成熟;
(4)、将煮熟的山药与辣椒、生姜切碎备用;
(5)、酱瑛放入干净的缸内,加山药、食盐、食用油、生姜、辣椒、五香粉、八角粉、蔗糖与凉开水搅拌均匀,但注意不要满缸,缸口要留有一定的空间,盖上盖,用石灰泥或黄泥浆封住缸口,不使透气;
(6)、待食盐完全化开,将缸装的豆瓣酱放在烈日下爆晒,上面用纱布盖一下,不要密封,每天乘酱凉的时候用干净竹棍搅动一次。
山药中的淀粉占大部分含量,山药煮熟透会导致山药成糊状,而糊状的山药在生产酱时也不便于加入并充分混合进去,状的山药的口感味道也较差,本发明是将山药去皮并煮成到9成熟,切碎后仍然能够保持成丁状,加入到酱瑛中味道口感也更好,也能更好保持山药的营养价值。
本发明的有益效果是:本发明有健脾、补肺、固肾、益精等多种功效,含有众多微量元素,对身体好处多,口感好,食用安全、营养丰富。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例一
一种山药粗粮酱,由以下的组分组成,
一种山药粗粮酱的制备方法,包括以下方法步骤,
(1)、将蚕豆、玉米、黑糯米、高粱和荞麦清除杂质后,用清水浸泡至完全发胀,持续30-36小时,洗净蒸熟;
(2)、将步骤(1)蒸熟的原料倒在凉席上,与面粉相混拌匀,铺成3-4厘米厚度,覆盖上野地里的一种蒿菜或干净纱布,在室温28-32℃的条件下,任其发酵,4-6天即可长出深黄色的菌,放到室外晒干即为酱瑛;
(3)、将山药去皮并煮成到9成熟;
(4)、将煮熟的山药与辣椒、生姜切碎备用;
(5)、酱瑛放入干净的缸内,加山药、食盐、食用油、生姜、辣椒、五香粉、八角粉、蔗糖与凉开水搅拌均匀,但注意不要满缸,缸口要留有一定的空间,盖上盖,用石灰泥或黄泥浆封住缸口,不使透气;
(6)、待食盐完全化开,将缸装的豆瓣酱放在烈日下爆晒,上面用纱布盖一下,不要密封,每天乘酱凉的时候用干净竹棍搅动一次。
实施例二
一种山药粗粮酱,其特征在于:由以下重量份的组分组成,
一种山药粗粮酱的制备方法,包括以下方法步骤,
(1)、将蚕豆、玉米、黑糯米、高粱和荞麦清除杂质后,用清水浸泡至完全发胀,持续30-36小时,洗净蒸熟;
(2)、将步骤(1)蒸熟的原料倒在凉席上,与面粉相混拌匀,铺成3-4厘米厚度,覆盖上野地里的一种蒿菜或干净纱布,在室温28-32℃的条件下,任其发酵,4-6天即可长出深黄色的菌,放到室外晒干即为酱瑛;
(3)、将山药去皮并煮成到9成熟;
(4)、将煮熟的山药与辣椒、生姜切碎备用;
(5)、酱瑛放入干净的缸内,加山药、食盐、食用油、生姜、辣椒、五香粉、八角粉、蔗糖与凉开水搅拌均匀,但注意不要满缸,缸口要留有一定的空间,盖上盖,用石灰泥或黄泥浆封住缸口,不使透气;
(6)、待食盐完全化开,将缸装的豆瓣酱放在烈日下爆晒,上面用纱布盖一下,不要密封,每天乘酱凉的时候用干净竹棍搅动一次。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种山药粗粮酱,其特征在于:由以下重量份的组分组成,
2.根据权利要求1所述的一种山药粗粮酱的制备方法,其特征在于:包括以下方法步骤,
(1)、将蚕豆、玉米、黑糯米、高粱和荞麦清除杂质后,用清水浸泡至完全发胀,持续30-36小时,洗净蒸熟;
(2)、将步骤(1)蒸熟的原料倒在凉席上,与面粉相混拌匀,铺成3-4厘米厚度,覆盖上野地里的一种蒿菜或干净纱布,在室温28-32℃的条件下,任其发酵,4-6天即可长出深黄色的菌,放到室外晒干即为酱瑛;
(3)、将山药去皮并煮成到9成熟;
(4)、将煮熟的山药与辣椒、生姜切碎备用;
(5)、酱瑛放入干净的缸内,加山药、食盐、食用油、生姜、辣椒、五香粉、八角粉、蔗糖与凉开水搅拌均匀,但注意不要满缸,缸口要留有一定的空间,盖上盖,用石灰泥或黄泥浆封住缸口,不使透气;
(6)、待食盐完全化开,将缸装的豆瓣酱放在烈日下爆晒,上面用纱布盖一下,不要密封,每天乘酱凉的时候用干净竹棍搅动一次。
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