CN104381979A - 一种辣椒粗粮酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种辣椒粗粮酱,由下列重量份的原料制成:辣椒70-80、柠檬皮7-8、豌豆15-17、营养添加剂7-8、荞麦仁6-7、山楂汁5-6、柿饼24-25、玉米面33-34、海带15-16、曲奇饼干10-13、百合珠芽6-7、桂心2-2.2、勒管草2-2.3、藏红花1.8-2.1、夜交藤1.3-1.8、熊尾草1.4-1.6、紫金牛2.1-2.4;本发明增加柠檬皮、柿饼、荞麦仁等丰富的营养成分,口感丰富,同时增加了藏红花、熊尾草、紫金牛等中药成分,可以活血祛瘀、散郁开结、凉血解毒、舒筋活络、强筋壮骨,助于人们的身体健康。
Description
技术领域
本发明涉及一种保健酱,尤其涉及一种辣椒粗粮酱及其制备方法。
背景技术
人们日常生活,离不开酱,辣椒酱是餐桌上比较常见的调味品,各个地区都有不同的地方风味辣椒酱。可是市场上的辣椒酱生产原料单一,工艺简便,已经不能够满足人们的日常需求,于是高营养且具有一定的养生保健辣椒酱越来越受到消费者的青睐,因此增加辣椒酱口感以及保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种辣椒粗粮酱及其制备方法。
本发明是通过以下技术方案实现的:
一种辣椒粗粮酱,由下列重量份的原料制成:
辣椒70-80、柠檬皮7-8、豌豆15-17、营养添加剂7-8、荞麦仁6-7、山楂汁5-6、柿饼24-25、玉米面33-34、海带15-16、曲奇饼干10-13、百合珠芽6-7、桂心2-2.2、勒管草2-2.3、藏红花1.8-2.1、夜交藤1.3-1.8、熊尾草1.4-1.6、紫金牛2.1-2.4;
所述营养添加剂由下列重量份原料制成:
苦瓜根1.2-1.3、棒棒木1-2、郁李仁0.9-1.2、丹参0.7-1.4、榛子仁碎3-3.5、秋葵3-4、菊花瓣2-3、年糕5-7、米酒1-2、烤猪肝2.8-3.5、鲜香菇4-6;
制备方法为:(1)将苦瓜根、棒棒木、郁李仁、丹参用6-9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)将年糕置于热水中,加热至软化,取出切碎置于盘中,拌入中药粉;鲜香菇去缔,将处理好的年糕碎填入香菇凹陷处,共同上锅,隔水熏蒸,20-25分钟后,取出年糕碎,待用;
(3)秋葵、烤猪肝混合切碎,拌入榛子仁碎、米酒以及步骤(2)所得年糕碎,混合搅拌均匀,将拌匀的物料经灌肠排气,得营养肠,将营养肠置于阳光下晒干后收取,置于撒有菊花瓣的笼屉上,隔水熏蒸20-25分钟,取出切碎,即得。
所述的一种辣椒粗粮酱的制备方法,包括以下步骤:
(1)将桂心、勒管草、藏红花、夜交藤、熊尾草、紫金牛用6-9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)柿饼、辣椒混合入搅拌机搅拌成糊状,倒入锅中大火煮沸后,拌入玉米面,混合搅拌均匀,自然晾凉待用;
(3)百合珠芽切丁,与荞麦仁混合入锅兑山楂汁小火浸煮,20-30分钟后,虑得百合珠芽丁以及荞麦仁,共同烘干磨粉,待用;
(4)海带洗净切丝,拌入中药粉混合均匀,上锅隔水熏蒸,20-25分钟后,取出晾凉,曲奇饼干碾碎,兑水搅拌成糊状,拌入海带丝,再共同送入烤箱烘烤8-10分钟,取出切碎待用;
(5)柠檬皮切丝与豌豆混合上笼屉隔水熏蒸20-25分钟,取出锅内物料,去柠檬皮丝待用;
(6)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10-15分钟,即得。
本发明的优点是:
本发明增加柠檬皮、柿饼、荞麦仁等丰富的营养成分,口感丰富,同时增加了藏红花、熊尾草、紫金牛等中药成分,可以活血祛瘀、散郁开结、凉血解毒、舒筋活络、强筋壮骨,助于人们的身体健康。
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1:
一种辣椒粗粮酱,由下列重量份(斤)的原料制成:
辣椒70、柠檬皮8、豌豆17、营养添加剂8、荞麦仁7、山楂汁6、柿饼24、玉米面33、海带16、曲奇饼干13、百合珠芽7、桂心2.2、勒管草2.3、藏红花2.1、夜交藤1.8、熊尾草1.6、紫金牛2.1;
所述营养添加剂由下列重量份原料制成:
苦瓜根1.2、棒棒木1、郁李仁0.9、丹参0.7、榛子仁碎3、秋葵3、菊花瓣2、年糕7、米酒1.5、烤猪肝2.8、鲜香菇6;
制备方法为:(1)将苦瓜根、棒棒木、郁李仁、丹参用8倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)将年糕置于热水中,加热至软化,取出切碎置于盘中,拌入中药粉;鲜香菇去缔,将处理好的年糕碎填入香菇凹陷处,共同上锅,隔水熏蒸,20分钟后,取出年糕碎,待用;
(3)秋葵、烤猪肝混合切碎,拌入榛子仁碎、米酒以及步骤(2)所得年糕碎,混合搅拌均匀,将拌匀的物料经灌肠排气,得营养肠,将营养肠置于阳光下晒干后收取,置于撒有菊花瓣的笼屉上,隔水熏蒸25分钟,取出切碎,即得。
一种辣椒粗粮酱的制备方法,其特征在于包括以下步骤:
(1)将桂心、勒管草、藏红花、夜交藤、熊尾草、紫金牛用9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)柿饼、辣椒混合入搅拌机搅拌成糊状,倒入锅中大火煮沸后,拌入玉米面,混合搅拌均匀,自然晾凉待用;
(3)百合珠芽切丁,与荞麦仁混合入锅兑山楂汁小火浸煮,30分钟后,虑得百合珠芽丁以及荞麦仁,共同烘干磨粉,待用;
(4)海带洗净切丝,拌入中药粉混合均匀,上锅隔水熏蒸, 25分钟后,取出晾凉,曲奇饼干碾碎,兑水搅拌成糊状,拌入海带丝,再共同送入烤箱烘烤8分钟,取出切碎待用;
(5)柠檬皮切丝与豌豆混合上笼屉隔水熏蒸25分钟,取出锅内物料,去柠檬皮丝待用;
(6)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热15分钟,即得。
Claims (2)
1.一种辣椒粗粮酱,其特征在于由下列重量份的原料制成:
辣椒70-80、柠檬皮7-8、豌豆15-17、营养添加剂7-8、荞麦仁6-7、山楂汁5-6、柿饼24-25、玉米面33-34、海带15-16、曲奇饼干10-13、百合珠芽6-7、桂心2-2.2、勒管草2-2.3、藏红花1.8-2.1、夜交藤1.3-1.8、熊尾草1.4-1.6、紫金牛2.1-2.4;
所述营养添加剂由下列重量份原料制成:
苦瓜根1.2-1.3、棒棒木1-2、郁李仁0.9-1.2、丹参0.7-1.4、榛子仁碎3-3.5、秋葵3-4、菊花瓣2-3、年糕5-7、米酒1-2、烤猪肝2.8-3.5、鲜香菇4-6;
制备方法为:(1)将苦瓜根、棒棒木、郁李仁、丹参用6-9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)将年糕置于热水中,加热至软化,取出切碎置于盘中,拌入中药粉;鲜香菇去缔,将处理好的年糕碎填入香菇凹陷处,共同上锅,隔水熏蒸,20-25分钟后,取出年糕碎,待用;
(3)秋葵、烤猪肝混合切碎,拌入榛子仁碎、米酒以及步骤(2)所得年糕碎,混合搅拌均匀,将拌匀的物料经灌肠排气,得营养肠,将营养肠置于阳光下晒干后收取,置于撒有菊花瓣的笼屉上,隔水熏蒸20-25分钟,取出切碎,即得。
2.根据权利要求1所述的一种辣椒粗粮酱的制备方法,其特征在于包括以下步骤:
(1)将桂心、勒管草、藏红花、夜交藤、熊尾草、紫金牛用6-9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)柿饼、辣椒混合入搅拌机搅拌成糊状,倒入锅中大火煮沸后,拌入玉米面,混合搅拌均匀,自然晾凉待用;
(3)百合珠芽切丁,与荞麦仁混合入锅兑山楂汁小火浸煮,20-30分钟后,虑得百合珠芽丁以及荞麦仁,共同烘干磨粉,待用;
(4)海带洗净切丝,拌入中药粉混合均匀,上锅隔水熏蒸,20-25分钟后,取出晾凉,曲奇饼干碾碎,兑水搅拌成糊状,拌入海带丝,再共同送入烤箱烘烤8-10分钟,取出切碎待用;
(5)柠檬皮切丝与豌豆混合上笼屉隔水熏蒸20-25分钟,取出锅内物料,去柠檬皮丝待用;
(6)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10-15分钟,即得。
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