CN104397781A - 一种滋补花生粗粮酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种滋补花生粗粮酱,由下列重量份的原料制成:花生70-80、营养添加剂8-9、燕麦片13-16、西米粉3-4、柠檬果肉8-9、年糕10-12、芥末1-1.5、鸭肠10-12、糙米4-5、泡橄榄菜6-7、干红葡萄酒8-10、七爪风1.4-1.6、松树皮1.9-2.3、松萝1.6-1.8、布渣叶1.5-1.8、青蒿1.8-2.1、百两金1.6-1.9、米醋1-1.5;本发明以花生为原料,增加水果口味;同时增加布渣叶、青蒿、七爪风等成分,能滋补强身,适合亚健康人群食用。可以清热消滞、利湿退黄,具有保健功效。
Description
技术领域
本发明涉及一种保健酱,尤其涉及一种滋补花生粗粮酱及其制备方法。
背景技术
人们日常生活,离不开酱,人们对其口味和营养以及特殊的保健功能的要求也在逐渐升高,高营养且具有一定的养生保健的酱越来越受到消费者的青睐。
花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。于是高营养且具有一定的养生花生保健酱越来越受到消费者的青睐,因此增加花生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,提供了一种滋补花生粗粮酱及其制备方法。
本发明是通过以下技术方案实现的:
一种滋补花生粗粮酱,由下列重量份的原料制成:
花生70-80、营养添加剂8-9、燕麦片13-16、西米粉3-4、柠檬果肉8-9、年糕10-12、芥末1-1.5、鸭肠10-12、糙米4-5、泡橄榄菜6-7、干红葡萄酒8-10、七爪风1.4-1.6、松树皮1.9-2.3、松萝1.6-1.8、布渣叶1.5-1.8、青蒿1.8-2.1、百两金1.6-1.9、米醋1-1.5;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2-1.4、火麻仁1-1.3、酸枣仁1.3-2、当归1.2-1.7、奶酪0.5-1、红酒1-1.5、猪蹄8-9、葡萄干2-2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用7-9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮30-40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸18-20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
所述的一种滋补花生粗粮酱的制备方法,包括以下步骤:
(1)将七爪风、松树皮、松萝、布渣叶、青蒿、百两金用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)泡橄榄菜晒干磨粉,与西米粉合并,得香粉;柠檬果肉、芥末混合入搅拌机搅成糊状,得柠檬酱,年糕切丁,挂柠檬酱,再滚一层香粉,最后丢入油锅煎炸1-2分钟,取出沥干油,待用;
(3)花生碾碎,燕麦片兑干红葡萄酒混合搅拌均匀,再倒入花生碎,用手轻轻揉搓至混合均匀,入恒温箱,在30-35℃环境下密封保温30分钟,取出筛除燕麦片,待用;
(4)糙米用温水加米醋浸泡5-7小时,取出沥干,鸭肠洗净切碎,拌入中药粉,与糙米混合入锅兑水煮熟,取出摊开晾凉待用;
(5)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:
本发明以花生为原料,增加水果口味;同时增加布渣叶、青蒿、七爪风等成分,能滋补强身,适合亚健康人群食用。可以清热消滞、利湿退黄,具有保健功效。
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1:
一种滋补花生粗粮酱,由下列重量份(斤)的原料制成:
花生80、营养添加剂9、燕麦片16、西米粉4、柠檬果肉9、年糕12、芥末1.5、鸭肠10、糙米5、泡橄榄菜7、干红葡萄酒10、七爪风1.6、松树皮1.9、松萝1.8、布渣叶1.8、青蒿2.1、百两金1.9、米醋1.5;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2、火麻仁1、酸枣仁1.3、当归1.2、奶酪0.8、红酒1.5、猪蹄8、葡萄干2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
一种滋补花生粗粮酱的制备方法,其特征在于包括以下步骤:
(1)将七爪风、松树皮、松萝、布渣叶、青蒿、百两金用9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)泡橄榄菜晒干磨粉,与西米粉合并,得香粉;柠檬果肉、芥末混合入搅拌机搅成糊状,得柠檬酱,年糕切丁,挂柠檬酱,再滚一层香粉,最后丢入油锅煎炸2分钟,取出沥干油,待用;
(3)花生碾碎,燕麦片兑干红葡萄酒混合搅拌均匀,再倒入花生碎,用手轻轻揉搓至混合均匀,入恒温箱,在35℃环境下密封保温30分钟,取出筛除燕麦片,待用;
(4)糙米用温水加米醋浸泡7小时,取出沥干,鸭肠洗净切碎,拌入中药粉,与糙米混合入锅兑水煮熟,取出摊开晾凉待用;
(5)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)
1.一种滋补花生粗粮酱,其特征在于由下列重量份的原料制成:
花生70-80、营养添加剂8-9、燕麦片13-16、西米粉3-4、柠檬果肉8-9、年糕10-12、芥末1-1.5、鸭肠10-12、糙米4-5、泡橄榄菜6-7、干红葡萄酒8-10、七爪风1.4-1.6、松树皮1.9-2.3、松萝1.6-1.8、布渣叶1.5-1.8、青蒿1.8-2.1、百两金1.6-1.9、米醋1-1.5;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2-1.4、火麻仁1-1.3、酸枣仁1.3-2、当归1.2-1.7、奶酪0.5-1、红酒1-1.5、猪蹄8-9、葡萄干2-2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用7-9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮30-40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸18-20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
2.根据权利要求1所述的一种滋补花生粗粮酱的制备方法,其特征在于包括以下步骤:
(1)将七爪风、松树皮、松萝、布渣叶、青蒿、百两金用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)泡橄榄菜晒干磨粉,与西米粉合并,得香粉;柠檬果肉、芥末混合入搅拌机搅成糊状,得柠檬酱,年糕切丁,挂柠檬酱,再滚一层香粉,最后丢入油锅煎炸1-2分钟,取出沥干油,待用;
(3)花生碾碎,燕麦片兑干红葡萄酒混合搅拌均匀,再倒入花生碎,用手轻轻揉搓至混合均匀,入恒温箱,在30-35℃环境下密封保温30分钟,取出筛除燕麦片,待用;
(4)糙米用温水加米醋浸泡5-7小时,取出沥干,鸭肠洗净切碎,拌入中药粉,与糙米混合入锅兑水煮熟,取出摊开晾凉待用;
(5)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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