CN104431971A - 一种菌类低盐养生黄豆酱及其制备方法 - Google Patents
一种菌类低盐养生黄豆酱及其制备方法 Download PDFInfo
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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
[0001] 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
[0002] 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
[0003] 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。
[0004] 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、義术2_5 ；
制备方法为:(I)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。
[0005] 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，力口
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。
[0006] 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
[0007] 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:(I)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。
[0008] 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、義术2_5 ； 制备方法为:(I)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，力口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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