CN104286966A - 冬菇酱虾及其制备方法 - Google Patents
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Abstract
本发明公开了一种冬菇酱虾,由以下重量份的原料制成:冬菇碎20-30、虾子160-200、海苔粉6-8、木瓜7-9、荠菜5-8、黑加仑3-6、鹅肉丁7-10、刺玫花2-3、辣椒叶3-5、半夏1-2、丝瓜络4-5、鸡内金2-4、香茅草3-6、川穹4-7、葱花8-10、料酒2-3、五香粉10-14、椒盐适量、食用油适量、营养添加液9-12;本发明以虾子、冬菇为主料,荤素搭配、营养美味,虾子具有降胆固醇、镇静通乳、补肾壮阳、理气开胃等功效,其中添加的多种辅料,含有丰富的维生素C、微量元素、矿物质等,可促进胃肠蠕动、帮助消化,并添加了多种中草药,经常食用可达到消积滞、健脾胃的功效。
Description
技术领域
本发明主要涉及腌制菜领域,尤其涉及一种冬菇酱虾及其制备方法。
背景技术
酱菜是我国传统的小菜,这些酱菜大多具有口味重等特点,并不具备任何保健功能,但是随着人们对生活水品的要求越来越高,酱菜也要做出相应的突破,不能一味的只注重口感,更应该注重其保健作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种冬菇酱虾。
本发明是通过以下技术方案实现的:
一种冬菇酱虾,其特征在于由以下重量份的原料制成:
冬菇碎20-30、虾子160-200、海苔粉6-8、木瓜7-9、荠菜5-8、黑加仑3-6、鹅肉丁7-10、刺玫花2-3、辣椒叶3-5、半夏1-2、丝瓜络4-5、鸡内金2-4、香茅草3-6、川穹4-7、葱花8-10、料酒2-3、五香粉10-14、椒盐适量、食用油适量、营养添加液9-12;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
所述的冬菇酱虾的制备方法,其特征在于包括以下步骤:
(1)将刺玫花、辣椒叶、半夏、丝瓜络、鸡内金、香茅草、川穹混合,加6-9倍水,煎煮50-70分钟,过滤除渣,得滤液,将滤液进行喷雾干燥,得中药粉;
(2)将虾子去头、去壳、洗净、沥干,与适量椒盐混合,置于蒸锅中,隔水蒸煮至熟透;
(3)将鹅肉丁与料酒混合腌制8-10分钟,置于有适量食用油的锅中,炸至焦黄,出料,研磨成粉;
(4)将冬菇碎、木瓜、荠菜、黑加仑混合,加1-1.5倍水,混合打浆,将所得浆液置于锅中煮沸,加葱花、五香粉搅拌均匀;
(5)将步骤(1)、(2)、(3)、(4)处理后的物料与其它剩余原料混合,揉拌均匀,密封贮存,即得。
本发明的优点是:
本发明以虾子、冬菇为主料,荤素搭配、营养美味,虾子具有降胆固醇、镇静通乳、补肾壮阳、理气开胃等功效,其中添加的多种辅料,含有丰富的维生素C、微量元素、矿物质等,可促进胃肠蠕动、帮助消化,并添加了多种中草药,经常食用可达到消积滞、健脾胃的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:一种冬菇酱虾,由以下重量份的原料制成:
冬菇碎30、虾子200、海苔粉8、木瓜9、荠菜8、黑加仑6、鹅肉丁10、刺玫花3、辣椒叶5、半夏2、丝瓜络5、鸡内金4、香茅草6、川穹7、葱花10、料酒3、五香粉14、椒盐适量、食用油适量、营养添加液12;
所述的营养添加液由下列重量份原料制成:
乌鸡爪10、猪蹄肉8、花旗参3、荔枝叶2、山楂叶4、南瓜叶3、昆仑雪菊5、三七花4、酸菜5、香菇柄干粉6、千宝菜7、蚕豆泥6、奶油3、芫荽4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加10倍水,中火煎煮2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的60%,即得。
冬菇酱虾的制备方法,包括以下步骤:
(1)将刺玫花、辣椒叶、半夏、丝瓜络、鸡内金、香茅草、川穹混合,加9倍水,煎煮70分钟,过滤除渣,得滤液,将滤液进行喷雾干燥,得中药粉;
(2)将虾子去头、去壳、洗净、沥干,与适量椒盐混合,置于蒸锅中,隔水蒸煮至熟透;
(3)将鹅肉丁与料酒混合腌制10分钟,置于有适量食用油的锅中,炸至焦黄,出料,研磨成粉;
(4)将冬菇碎、木瓜、荠菜、黑加仑混合,加1.5倍水,混合打浆,将所得浆液置于锅中煮沸,加葱花、五香粉搅拌均匀;
(5)将步骤(1)、(2)、(3)、(4)处理后的物料与其它剩余原料混合,揉拌均匀,密封贮存,即得。
Claims (2)
1.一种冬菇酱虾,其特征在于由以下重量份的原料制成:
冬菇碎20-30、虾子160-200、海苔粉6-8、木瓜7-9、荠菜5-8、黑加仑3-6、鹅肉丁7-10、刺玫花2-3、辣椒叶3-5、半夏1-2、丝瓜络4-5、鸡内金2-4、香茅草3-6、川穹4-7、葱花8-10、料酒2-3、五香粉10-14、椒盐适量、食用油适量、营养添加液9-12;
所述的营养添加液由下列重量份原料制成:
乌鸡爪8-10、猪蹄肉5-8、花旗参2-3、荔枝叶1-2、山楂叶2-4、南瓜叶1-3、昆仑雪菊3-5、三七花3-4、酸菜2-5、香菇柄干粉4-6、千宝菜5-7、蚕豆泥5-6、奶油2-3、芫荽2-4;
制备方法为:
(1)将乌鸡爪、猪蹄肉混合,加8-10倍水,中火煎煮1-2小时,过滤使渣液分离;将乌鸡爪、猪蹄肉表面刷一层奶油后,送至烤箱烘干,研磨成粉,滤液待用;
(2)将酸菜、千宝菜、芫荽混合加滤液研磨成浆,与蚕豆泥混合均匀,得营养蔬菜浆;
(3)将花旗参、荔枝叶、山楂叶、南瓜叶、昆仑雪菊、三七花混合,水提2-3次,合并滤液;将滤液置于锅中煮沸,加入步骤(1)、(2)处理后物料及其它剩余原料,文火熬制,浓缩至原体积的40%-60%,即得。
2.根据权利要求1所述的冬菇酱虾的制备方法,其特征在于包括以下步骤:
(1)将刺玫花、辣椒叶、半夏、丝瓜络、鸡内金、香茅草、川穹混合,加6-9倍水,煎煮50-70分钟,过滤除渣,得滤液,将滤液进行喷雾干燥,得中药粉;
(2)将虾子去头、去壳、洗净、沥干,与适量椒盐混合,置于蒸锅中,隔水蒸煮至熟透;
(3)将鹅肉丁与料酒混合腌制8-10分钟,置于有适量食用油的锅中,炸至焦黄,出料,研磨成粉;
(4)将冬菇碎、木瓜、荠菜、黑加仑混合,加1-1.5倍水,混合打浆,将所得浆液置于锅中煮沸,加葱花、五香粉搅拌均匀;
(5)将步骤(1)、(2)、(3)、(4)处理后的物料与其它剩余原料混合,揉拌均匀,密封贮存,即得。
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CN108813402A (zh) * | 2018-07-06 | 2018-11-16 | 宜宾市娥天歌食品有限公司 | 一种菇味香辣冷吃鹅肉的制作方法 |
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CN103431359A (zh) * | 2013-07-19 | 2013-12-11 | 宫中林 | 一种香菇虾仁辣酱及其制备方法 |
CN103621947A (zh) * | 2013-10-25 | 2014-03-12 | 周良 | 一种香脆营养酱菜及其制备方法 |
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