CN104431957A - 一种鳝鱼香辣黑豆酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种鳝鱼香辣黑豆酱,由以下重量份的原料制成:黑豆480-520、面粉20-30、鲜朝天椒15-20、鳝鱼一条、红毛丹5-7、巴旦木粉7-8、玫瑰花汁5-6、红薯5-8、黄油7-8、大豆膳食纤维6-8、冰糖4-5、花椒6-8、五香粉7-8、生姜4-5、大蒜5-6、食盐20-30、料酒6-7、枇杷叶4-5、荷蒂1-2、白花藤2-3、夏枯草1-2、女贞子1-2、营养添加粉8-11;本发明采用的鳝鱼富含卵磷脂,具有补脑健身、增强记忆力的作用,制备工艺中将鲜朝天椒等置于鳝鱼的肚子中是为了将辣味、香味浸于鳝鱼肉中,先将黑豆炒香,使得成品味道香醇持久,调味效果好。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种鳝鱼香辣黑豆酱及其制备方法。
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;原始的豆瓣酱虽然味道正,但风味单一,已不能满足人们对口味多元化的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种鳝鱼香辣黑豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种鳝鱼香辣黑豆酱,其特征在于由以下重量份的原料制成:
黑豆480-520、面粉20-30、鲜朝天椒15-20、鳝鱼一条、红毛丹5-7、巴旦木粉7-8、玫瑰花汁5-6、红薯5-8、黄油7-8、大豆膳食纤维6-8、冰糖4-5、花椒6-8、五香粉7-8、生姜4-5、大蒜5-6、食盐20-30、料酒6-7、枇杷叶4-5、荷蒂1-2、白花藤2-3、夏枯草1-2、女贞子1-2、营养添加粉8-11;
所述的营养添加粉由以下重量份的原料制成:
鸡蛋清3-4、牛腩汁6-8、红曲米4-5、菱角粉5-6、食用油适量、花生酱3-4、鱼骨3-5、苦马菜2-3、葡萄叶2-3、金银花1-2、田七2-3、莪术2-5;
制备方法为:(1)将鱼骨、苦马菜、葡萄叶、金银花、田七、莪术混合,水提2-3次,过滤,得滤液,所得滤液经喷雾干燥处理后,得中药粉;
(2)将牛腩汁、红曲米混合入锅,文火熬至水干,将煮熟的红曲米快速搅拌成糊,混入鸡蛋清、花生酱,搅拌均匀后制成丸子,将丸子置于有食用油的锅中,炸至熟透后,烘干,研磨成粉,所得粉末与中药粉及剩余各原料混合均匀,即得。
所述的一种鳝鱼香辣黑豆酱的制备方法,其特征在于包括以下步骤:
(1)将黑豆置于锅中,文火炒至黑豆开口熟透,冷却后置于清水中浸泡8-12小时,捞出备用;将枇杷叶、荷蒂、白花藤、夏枯草、女贞子混合,用纱布包裹,制成中药包;将浸泡好的炒黑豆与中药包混合入锅,加5-8倍水,中火煮至水干,去除中药包,得熟炒黑豆;
(2)将鲜朝天椒剁碎后兑入玫瑰花汁,混匀后加入巴旦木粉,得香辣糊,将香辣糊灌入鳝鱼肚子中,置于蒸锅中隔水蒸制30-50分钟,出料,去除鳝鱼肚中的香辣糊,将鳝鱼切成段后置于烤箱中烘干水分,得香辣鳝鱼段;
(3)将黄油置于锅中加热至融化,将红薯、红毛丹去皮后切成丁,倒入锅中,翻炒均匀,再加入料酒,炒干水分后出料,烘干,研磨成粉,与冰糖、花椒、五香粉、生姜、大蒜、食盐混合,得调味料;
(4)将熟炒黑豆与面粉混合、拌匀,自然霉变8-10天后晒干,与调味粉以及剩余各原料混合,加2-4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,再与香辣鳝鱼段混合,即得。
本发明的优点是:
本发明的主料采用了黑豆,具有降低胆固醇、补肾益脾、排毒养颜、抗衰老的作用,采用的鳝鱼富含卵磷脂,具有补脑健身、增强记忆力的作用,制备工艺中将鲜朝天椒等置于鳝鱼的肚子中是为了将辣味、香味浸于鳝鱼肉中,先将黑豆炒香,使得成品味道香醇持久,调味效果好,同时本发明还采用女贞子等多种中草药,具有补益肝肾、乌须明目的功效。
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:
一种鳝鱼香辣黑豆酱,由以下重量份的原料制成:
黑豆520、面粉30、鲜朝天椒20、鳝鱼一条、红毛丹7、巴旦木粉8、玫瑰花汁6、红薯8、黄油8、大豆膳食纤维8、冰糖5、花椒8、五香粉8、生姜5、大蒜6、食盐30、料酒7、枇杷叶5、荷蒂2、白花藤3、夏枯草2、女贞子2、营养添加粉11;
所述的营养添加粉由以下重量份的原料制成:
鸡蛋清4、牛腩汁8、红曲米5、菱角粉6、食用油适量、花生酱4、鱼骨5、苦马菜3、葡萄叶3、金银花2、田七3、莪术5;
制备方法为:(1)将鱼骨、苦马菜、葡萄叶、金银花、田七、莪术混合,水提3次,过滤,得滤液,所得滤液经喷雾干燥处理后,得中药粉;
(2)将牛腩汁、红曲米混合入锅,文火熬至水干,将煮熟的红曲米快速搅拌成糊,混入鸡蛋清、花生酱,搅拌均匀后制成丸子,将丸子置于有食用油的锅中,炸至熟透后,烘干,研磨成粉,所得粉末与中药粉及剩余各原料混合均匀,即得。
一种鳝鱼香辣黑豆酱的制备方法,包括以下步骤:
(1)将黑豆置于锅中,文火炒至黑豆开口熟透,冷却后置于清水中浸泡12小时,捞出备用;将枇杷叶、荷蒂、白花藤、夏枯草、女贞子混合,用纱布包裹,制成中药包;将浸泡好的炒黑豆与中药包混合入锅,加8倍水,中火煮至水干,去除中药包,得熟炒黑豆;
(2)将鲜朝天椒剁碎后兑入玫瑰花汁,混匀后加入巴旦木粉,得香辣糊,将香辣糊灌入鳝鱼肚子中,置于蒸锅中隔水蒸制50分钟,出料,去除鳝鱼肚中的香辣糊,将鳝鱼切成段后置于烤箱中烘干水分,得香辣鳝鱼段;
(3)将黄油置于锅中加热至融化,将红薯、红毛丹去皮后切成丁,倒入锅中,翻炒均匀,再加入料酒,炒干水分后出料,烘干,研磨成粉,与冰糖、花椒、五香粉、生姜、大蒜、食盐混合,得调味料;
(4)将熟炒黑豆与面粉混合、拌匀,自然霉变10天后晒干,与调味粉以及剩余各原料混合,加4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,再与香辣鳝鱼段混合,即得。
Claims (2)
1.一种鳝鱼香辣黑豆酱,其特征在于由以下重量份的原料制成:
黑豆480-520、面粉20-30、鲜朝天椒15-20、鳝鱼一条、红毛丹5-7、巴旦木粉7-8、玫瑰花汁5-6、红薯5-8、黄油7-8、大豆膳食纤维6-8、冰糖4-5、花椒6-8、五香粉7-8、生姜4-5、大蒜5-6、食盐20-30、料酒6-7、枇杷叶4-5、荷蒂1-2、白花藤2-3、夏枯草1-2、女贞子1-2、营养添加粉8-11;
所述的营养添加粉由以下重量份的原料制成:
鸡蛋清3-4、牛腩汁6-8、红曲米4-5、菱角粉5-6、食用油适量、花生酱3-4、鱼骨3-5、苦马菜2-3、葡萄叶2-3、金银花1-2、田七2-3、莪术2-5;
制备方法为:(1)将鱼骨、苦马菜、葡萄叶、金银花、田七、莪术混合,水提2-3次,过滤,得滤液,所得滤液经喷雾干燥处理后,得中药粉;
(2)将牛腩汁、红曲米混合入锅,文火熬至水干,将煮熟的红曲米快速搅拌成糊,混入鸡蛋清、花生酱,搅拌均匀后制成丸子,将丸子置于有食用油的锅中,炸至熟透后,烘干,研磨成粉,所得粉末与中药粉及剩余各原料混合均匀,即得。
2.根据权利要求1所述的一种鳝鱼香辣黑豆酱的制备方法,其特征在于包括以下步骤:
(1)将黑豆置于锅中,文火炒至黑豆开口熟透,冷却后置于清水中浸泡8-12小时,捞出备用;将枇杷叶、荷蒂、白花藤、夏枯草、女贞子混合,用纱布包裹,制成中药包;将浸泡好的炒黑豆与中药包混合入锅,加5-8倍水,中火煮至水干,去除中药包,得熟炒黑豆;
(2)将鲜朝天椒剁碎后兑入玫瑰花汁,混匀后加入巴旦木粉,得香辣糊,将香辣糊灌入鳝鱼肚子中,置于蒸锅中隔水蒸制30-50分钟,出料,去除鳝鱼肚中的香辣糊,将鳝鱼切成段后置于烤箱中烘干水分,得香辣鳝鱼段;
(3)将黄油置于锅中加热至融化,将红薯、红毛丹去皮后切成丁,倒入锅中,翻炒均匀,再加入料酒,炒干水分后出料,烘干,研磨成粉,与冰糖、花椒、五香粉、生姜、大蒜、食盐混合,得调味料;
(4)将熟炒黑豆与面粉混合、拌匀,自然霉变8-10天后晒干,与调味粉以及剩余各原料混合,加2-4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,再与香辣鳝鱼段混合,即得。
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