CN104431971A - 一种菌类低盐养生黄豆酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种菌类低盐养生黄豆酱,由以下重量份的原料制成:黄豆350-450、面粉20-30、干虎掌菌7-8、松菌6-8、香菇10-14、蛋白干5-6、丝瓜7-8、白豌豆花汁6-8、大豆油适量、花椒面6-8、丁香粉8-10、胡椒粉9-11、干姜粉6-9、肉桂粉7-8、八角粉5-7、精盐15-20、打米花3-4、金龙胆草2-3、雪里红1-2、葛根2-3、甘露叶2-3、营养添加粉8-10;本发明添加了多种菌类成分,能益胃助食、延缓衰老、防癌抗癌;还添加了蛋白干,富含植物蛋白,丰富营养,同时本发明还采用葛根等多种中草药,具有降压降脂的功效,是一种营养丰富、食用方便的绿色食品。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种菌类低盐养生黄豆酱及其制备方法。
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,提供一种菌类低盐养生黄豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种菌类低盐养生黄豆酱,其特征在于由以下重量份的原料制成:
黄豆350-450、面粉20-30、干虎掌菌7-8、松菌6-8、香菇10-14、蛋白干5-6、丝瓜7-8、白豌豆花汁6-8、大豆油适量、花椒面6-8、丁香粉8-10、胡椒粉9-11、干姜粉6-9、肉桂粉7-8、八角粉5-7、精盐15-20、打米花3-4、金龙胆草2-3、雪里红1-2、葛根2-3、甘露叶2-3、营养添加粉8-10;
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。
所述的一种菌类低盐养生黄豆酱的制备方法,其特征在于包括以下步骤:
(1)将黄豆置于清水中浸泡6-8小时,捞出备用;将打米花、金龙胆草、雪里红、葛根、甘露叶混合,用纱布包裹,制成中药包;将浸泡好的黄豆与中药包、白豌豆花汁混合入锅,加3-6倍水,中火煮至黄豆熟透,去除中药包,过滤,得熟黄豆和煮豆水;
(2)将花椒面、丁香粉、胡椒粉、干姜粉、肉桂粉、八角粉混合,将大豆油烧至六成热,浇在上述混合物中,搅拌均匀后再与精盐混合,得调味酱;
(3)将面粉与煮豆水混合,制成面糊;将干虎掌菌、松菌、香菇、蛋白干、丝瓜混合,切成碎末,与面糊混合,制成饼状,所得饼状物置于烤箱中烤至熟香,烘干,研磨成粉,所得粉末与剩余各原料混合均匀,得拌豆粉;
(4)将熟黄豆与拌豆粉混合、拌匀,自然霉变8-10天后晒干,与调味酱混合,加2-4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,即得。
本发明的优点是:
本发明添加了多种菌类成分,能益胃助食、延缓衰老、防癌抗癌;还添加了蛋白干,富含植物蛋白,丰富营养,同时本发明还采用葛根等多种中草药,具有降压降脂的功效,是一种营养丰富、食用方便的绿色食品。
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:
一种菌类低盐养生黄豆酱,由以下重量份的原料制成:
黄豆450、面粉30、干虎掌菌8、松菌8、香菇14、蛋白干6、丝瓜8、白豌豆花汁8、大豆油适量、花椒面8、丁香粉10、胡椒粉11、干姜粉9、肉桂粉8、八角粉7、精盐20、打米花4、金龙胆草3、雪里红2、葛根3、甘露叶3、营养添加粉10;
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。
一种菌类低盐养生黄豆酱的制备方法,包括以下步骤:
(1)将黄豆置于清水中浸泡8小时,捞出备用;将打米花、金龙胆草、雪里红、葛根、甘露叶混合,用纱布包裹,制成中药包;将浸泡好的黄豆与中药包、白豌豆花汁混合入锅,加6倍水,中火煮至黄豆熟透,去除中药包,过滤,得熟黄豆和煮豆水;
(2)将花椒面、丁香粉、胡椒粉、干姜粉、肉桂粉、八角粉混合,将大豆油烧至六成热,浇在上述混合物中,搅拌均匀后再与精盐混合,得调味酱;
(3)将面粉与煮豆水混合,制成面糊;将干虎掌菌、松菌、香菇、蛋白干、丝瓜混合,切成碎末,与面糊混合,制成饼状,所得饼状物置于烤箱中烤至熟香,烘干,研磨成粉,所得粉末与剩余各原料混合均匀,得拌豆粉;
(4)将熟黄豆与拌豆粉混合、拌匀,自然霉变10天后晒干,与调味酱混合,加4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,即得。
Claims (2)
1.一种菌类低盐养生黄豆酱,其特征在于由以下重量份的原料制成:
黄豆350-450、面粉20-30、干虎掌菌7-8、松菌6-8、香菇10-14、蛋白干5-6、丝瓜7-8、白豌豆花汁6-8、大豆油适量、花椒面6-8、丁香粉8-10、胡椒粉9-11、干姜粉6-9、肉桂粉7-8、八角粉5-7、精盐15-20、打米花3-4、金龙胆草2-3、雪里红1-2、葛根2-3、甘露叶2-3、营养添加粉8-10;
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所述的一种菌类低盐养生黄豆酱的制备方法,其特征在于包括以下步骤:
(1)将黄豆置于清水中浸泡6-8小时,捞出备用;将打米花、金龙胆草、雪里红、葛根、甘露叶混合,用纱布包裹,制成中药包;将浸泡好的黄豆与中药包、白豌豆花汁混合入锅,加3-6倍水,中火煮至黄豆熟透,去除中药包,过滤,得熟黄豆和煮豆水;
(2)将花椒面、丁香粉、胡椒粉、干姜粉、肉桂粉、八角粉混合,将大豆油烧至六成热,浇在上述混合物中,搅拌均匀后再与精盐混合,得调味酱;
(3)将面粉与煮豆水混合,制成面糊;将干虎掌菌、松菌、香菇、蛋白干、丝瓜混合,切成碎末,与面糊混合,制成饼状,所得饼状物置于烤箱中烤至熟香,烘干,研磨成粉,所得粉末与剩余各原料混合均匀,得拌豆粉;
(4)将熟黄豆与拌豆粉混合、拌匀,自然霉变8-10天后晒干,与调味酱混合,加2-4倍纯净水,搅拌匀质,入蒸汽柜蒸制熟香,即得。
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