CN104431819A - 一种酸爽蚕豆酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种酸爽蚕豆酱,其特征在于:各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、奇异果8-12、紫薯20-25、椰蓉4-8、雪菜20-30、腌萝卜干10-20、烧烤酱8-10、奶粉10-14、薰衣草2-4、玉米须1-3、苦丁茶1-3、五味子1-3、百合2-4、盐50-70、营养液20-30;本发明工艺中,将腌萝卜干浸泡后拌上烧烤酱与酸菜一起混入到酱瑛中,使得制成的蚕豆酱口味酸爽,此外,紫薯、奇异果和中药等的运用,使得蚕豆酱还具备了改善睡眠、降血脂等保健功效。
Description
技术领域:
本发明主要涉及蚕豆酱领域,尤其涉及一种酸爽蚕豆酱及其制备方法。
背景技术:
人们在日常生活中常使用调味品来增加菜肴的色、香、味,促进食欲。目前,市场上销售的调味品种类繁多,但其大多只具备调味功能,营养单一,已不能满足消费者日益增长的需求。本发明提供一种口味好营养丰富的蚕豆酱。
发明内容:
本发明目的就是为了弥补已有技术的缺陷,提供一种酸爽蚕豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种酸爽蚕豆酱,其特征在于:各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、奇异果8-12、紫薯20-25、椰蓉4-8、雪菜20-30、腌萝卜干10-20、烧烤酱8-10、奶粉10-14、薰衣草2-4、玉米须1-3、苦丁茶1-3、五味子1-3、百合2-4、盐50-70、营养液20-30;
助剂中各原料组分的重量配比为
鹌鹑蛋10-20、雪梨15-25、酒酿20-30、燕麦8-12、橙子10-15、白术1-3、枸杞嫩芽2-4、莲子芯2-4、鸡冠花1-3、沙生风毛菊2-4;
助剂的制备方法为:
一、将白术、枸杞嫩芽、莲子芯、鸡冠花和沙生风毛菊混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将燕麦加入到保健滤汁中煮10-20分钟,得到燕麦保健汁;将橙子榨汁得到橙子汁,向橙子汁中加入10-12倍的水,搅拌均匀后放入鹌鹑蛋,煮熟,捞出鹧鸪蛋,去壳后与燕麦保健汁混合,绞碎后得到燕麦蛋糊;
三、将雪梨中心挖空后倒入燕麦蛋糊,再将雪梨平放在酒酿中煮20-30分钟后,取出雪梨绞碎,过滤后得到营养液。
一种酸爽蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将薰衣草、玉米须、苦丁茶、五味子和百合混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、在奶粉中加入10-20倍的水,搅匀后,加入紫薯,煮至紫薯变得软烂,取出紫薯,捣烂得到紫薯泥;取奇异果的食用部分,打浆,得到水果泥;将椰蓉、紫薯泥放入水果泥中,搅拌均匀,干燥、粉碎得到紫薯粉;
三、将蚕豆放到营养滤汁中,向营养滤汁中滴入营养液,煮熟后将其捞出倒入冷水中,将蚕豆去皮;待去皮的蚕豆温度降至25-35°时,加入面粉和紫薯粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
四、将腌萝卜干放在清水中浸泡2-4小时后,捞出切成块,拌上烧烤酱,待用;
五、将酱瑛放入干净的缸内,加入萝卜块、雪菜、盐与适量的凉开水搅拌均匀,物料离缸口留有10-15cm的空间,最后,密封缸口在阳光下晒30-55天,即为成品。
本发明的优点是:
本发明工艺中,将腌萝卜干浸泡后拌上烧烤酱与酸菜一起混入到酱瑛中,使得制成的蚕豆酱口味酸爽,此外,紫薯、奇异果和中药等的运用,使得蚕豆酱还具备了改善睡眠、降血脂等保健功效。
具体实施方式:
一种酸爽蚕豆酱,各原料组分之间的重量配比为:蚕豆300、面粉29、奇异果10、紫薯22、椰蓉6、雪菜25、腌萝卜干15、烧烤酱9、奶粉2、薰衣草3、玉米须2、苦丁茶2、五味子2、百合3、盐60、营养液25;
助剂中各原料组分的重量配比为
鹌鹑蛋15、雪梨20、酒酿25、燕麦10、橙子12、白术2、枸杞嫩芽3、莲子芯3、鸡冠花2、沙生风毛菊3;
助剂的制备方法为:
一、将白术、枸杞嫩芽、莲子芯、鸡冠花和沙生风毛菊混合,加水至液面高出物料7cm,煎煮70min,过滤得保健滤汁;
二、将燕麦加入到保健滤汁中煮15分钟,得到燕麦保健汁;将橙子榨汁得到橙子汁,向橙子汁中加入11倍的水,搅拌均匀后放入鹌鹑蛋,煮熟,捞出鹧鸪蛋,去壳后与燕麦保健汁混合,绞碎后得到燕麦蛋糊;
三、将雪梨中心挖空后倒入燕麦蛋糊,再将雪梨平放在酒酿中煮25分钟后,取出雪梨绞碎,过滤后得到营养液。
一种酸爽蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将薰衣草、玉米须、苦丁茶、五味子和百合混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、在奶粉中加入10-20倍的水,搅匀后,加入紫薯,煮至紫薯变得软烂,取出紫薯,捣烂得到紫薯泥;取奇异果的食用部分,打浆,得到水果泥;将椰蓉、紫薯泥放入水果泥中,搅拌均匀,干燥、粉碎得到紫薯粉;
三、将蚕豆放到营养滤汁中,向营养滤汁中滴入营养液,煮熟后将其捞出倒入冷水中,将蚕豆去皮;待去皮的蚕豆温度降至25-35°时,加入面粉和紫薯粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
四、将腌萝卜干放在清水中浸泡2-4小时后,捞出切成块,拌上烧烤酱,待用;
五、将酱瑛放入干净的缸内,加入萝卜块、雪菜、盐与适量的凉开水搅拌均匀,物料离缸口留有10-15cm的空间,最后,密封缸口在阳光下晒30-55天,即为成品。
Claims (2)
1.一种酸爽蚕豆酱,其特征在于:各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、奇异果8-12、紫薯20-25、椰蓉4-8、雪菜20-30、腌萝卜干10-20、烧烤酱8-10、奶粉10-14、薰衣草2-4、玉米须1-3、苦丁茶1-3、五味子1-3、百合2-4、盐50-70、营养液20-30;
助剂中各原料组分的重量配比为
鹌鹑蛋10-20、雪梨15-25、酒酿20-30、燕麦8-12、橙子10-15、白术1-3、枸杞嫩芽2-4、莲子芯2-4、鸡冠花1-3、沙生风毛菊2-4;
助剂的制备方法为:
一、将白术、枸杞嫩芽、莲子芯、鸡冠花和沙生风毛菊混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将燕麦加入到保健滤汁中煮10-20分钟,得到燕麦保健汁;将橙子榨汁得到橙子汁,向橙子汁中加入10-12倍的水,搅拌均匀后放入鹌鹑蛋,煮熟,捞出鹧鸪蛋,去壳后与燕麦保健汁混合,绞碎后得到燕麦蛋糊;
三、将雪梨中心挖空后倒入燕麦蛋糊,再将雪梨平放在酒酿中煮20-30分钟后,取出雪梨绞碎,过滤后得到营养液。
2.根据权利要求1所述的一种酸爽蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将薰衣草、玉米须、苦丁茶、五味子和百合混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、在奶粉中加入10-20倍的水,搅匀后,加入紫薯,煮至紫薯变得软烂,取出紫薯,捣烂得到紫薯泥;取奇异果的食用部分,打浆,得到水果泥;将椰蓉、紫薯泥放入水果泥中,搅拌均匀,干燥、粉碎得到紫薯粉;
三、将蚕豆放到营养滤汁中,向营养滤汁中滴入营养液,煮熟后将其捞出倒入冷水中,将蚕豆去皮;待去皮的蚕豆温度降至25-35°时,加入面粉和紫薯粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
四、将腌萝卜干放在清水中浸泡2-4小时后,捞出切成块,拌上烧烤酱,待用;
五、将酱瑛放入干净的缸内,加入萝卜块、雪菜、盐与适量的凉开水搅拌均匀,物料离缸口留有10-15cm的空间,最后,密封缸口在阳光下晒30-55天,即为成品。
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Cited By (2)
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CN105077038A (zh) * | 2015-08-05 | 2015-11-25 | 大连岭前农业专业合作社 | 一种鹌鹑泡椒风味蚕豆酱及其制备方法 |
CN106262695A (zh) * | 2016-08-05 | 2017-01-04 | 合肥市金乡味工贸有限责任公司 | 一种紫薯营养酱料 |
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