CN104431970A - 一种虾仁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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种虾仁蚕豆酱,各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、虾仁20-30、咸苤蓝丝10-15、苹果泥6-10、大球盖菇10-13、蕃薯泥10-14、南瓜15-20、香槟15-20、红薯叶1-3、银杏叶1-3、佛手1-3、桔梗2-4、玉竹1-3、盐50-70、营养液20-30;本发明工艺中,用大球盖菇熬成的营养汤汁来煮熟蚕豆,使得蚕豆中的营养更加丰富;虾仁经香槟浸泡后,口味更加独特,并且将其放在南瓜中蒸煮,保留了虾仁的鲜味;综上,做成的蚕豆酱不仅口味独特,还具备多重保健功效。
Description
技术领域:
本发明主要涉及蚕豆酱领域,尤其涉及一种虾仁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,提供一种虾仁蚕豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种虾仁蚕豆酱,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、虾仁20-30、咸苤蓝丝10-15、苹果泥6-10、大球盖菇10-13、蕃薯泥10-14、南瓜15-20、香槟15-20、红薯叶1-3、银杏叶1-3、佛手1-3、桔梗2-4、玉竹1-3、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。
一种虾仁蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将红薯叶、银杏叶、佛手、桔梗和玉竹混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将大球盖菇倒入到营养滤汁中,煮沸后再炖20-30分钟,过滤,得到大球盖菇营养水;向大球盖菇营养水中倒入蚕豆,蚕豆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,加入面粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
三、在虾仁浸泡到香槟中20-30分钟捞出,再依次向虾仁外涂上蕃薯泥和苹果泥;再将南瓜中心掏空后,将处理后的虾仁和咸苤蓝丝放入南瓜中蒸30-40分钟,倒出南瓜中的虾仁和咸苤蓝丝,待用;
四、将酱瑛放入干净的缸内,加处理后的虾仁和咸苤蓝丝、营养液、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。
大球盖菇,香味浓郁,富含相当高的蛋白质和对人体有益的多种矿物质元素及维生素,能治疗或改善人体多种疾病之功效。
本发明的优点是:
本发明工艺中,用大球盖菇熬成的营养汤汁来煮熟蚕豆,使得蚕豆中的营养更加丰富;虾仁经香槟浸泡后,口味更加独特,并且将其放在南瓜中蒸煮,保留了虾仁的鲜味;综上,做成的蚕豆酱不仅口味独特,还具备多重保健功效。
具体实施方式:
一种虾仁蚕豆酱,各原料组分之间的重量配比为:蚕豆300、面粉25、虾仁25、咸苤蓝丝12、苹果泥8、大球盖菇11、蕃薯泥12、南瓜18、香槟18、红薯叶2、银杏叶2、佛手2、桔梗3、玉竹2、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。
一种虾仁蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将黄瓜皮、桂花、峨参叶、茉莉花、土茯苓和鲜白茅根混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将乌龙茶中加入20-30倍的水煮沸,加入金钱菇煮10-20分钟后,捞出金钱菇,切成细丝,待用;
三、将鲜河蚌肉切成细条,放在橄榄油中爆炒至6-7成熟,倒入鲜百合、金钱菇细丝爆炒10-15分钟,得到炒河蚌肉;
四、在绿豆中加入20-25倍的水,研磨成豆浆,将爆米花放入豆浆中,煮沸后再倒入营养滤汁,混合搅匀,最后再加入蚕豆,蚕豆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,加入面粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
五、酱瑛放入干净的缸内,加炒河蚌肉、蔓越莓干、奶油、营养液、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)
1.一种虾仁蚕豆酱,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、虾仁20-30、咸苤蓝丝10-15、苹果泥6-10、大球盖菇10-13、蕃薯泥10-14、南瓜15-20、香槟15-20、红薯叶1-3、银杏叶1-3、佛手1-3、桔梗2-4、玉竹1-3、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所述的一种虾仁蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将红薯叶、银杏叶、佛手、桔梗和玉竹混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将大球盖菇倒入到营养滤汁中,煮沸后再炖20-30分钟,过滤,得到大球盖菇营养水;向大球盖菇营养水中倒入蚕豆,蚕豆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,加入面粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
三、在虾仁浸泡到香槟中20-30分钟捞出,再依次向虾仁外涂上蕃薯泥和苹果泥;再将南瓜中心掏空后,将处理后的虾仁和咸苤蓝丝放入南瓜中蒸30-40分钟,倒出南瓜中的虾仁和咸苤蓝丝,待用;
四、将酱瑛放入干净的缸内,加处理后的虾仁和咸苤蓝丝、营养液、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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CN103989146A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种虾仁辣酱及其制备方法 |
CN103989143A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种鱼香蚕豆酱及其制备方法 |
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