CN104431974A - 一种腊肉蚕豆酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种腊肉蚕豆酱,各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、腊肉20-30、啤酒20-30、苔干8-10、豌豆12-15、甘草汁2-5、香蕉泥3-6、薰衣草花茶8-10、菱角粉2-4、脱水牛肉粉6-10、干姜粉1-3、枸杞叶1-3、女贞子2-4、鼠曲草1-3、苹果叶2-4、明日叶1-3、盐50-70、营养粉8-12;本发明工艺中,将腊肉浸泡在啤酒后再放在营养滤汁中煮,使得腊肉的口感更加独特;将蚕豆放在花茶水中煮并滴入了甘草汁,不仅使蚕豆口感更好,还为蚕豆增添了更多的营养成分;加上中药,玫瑰花粉的使用,使得做出的蚕豆酱具备了更多的保健功效。
Description
技术领域:
本发明主要涉及蚕豆酱领域,尤其涉及一种腊肉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,提供一种腊肉蚕豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种腊肉蚕豆酱,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、腊肉20-30、啤酒20-30、苔干8-10、豌豆12-15、甘草汁2-5、香蕉泥3-6、薰衣草花茶8-10、菱角粉2-4、脱水牛肉粉6-10、干姜粉1-3、枸杞叶1-3、女贞子2-4、鼠曲草1-3、苹果叶2-4、明日叶1-3、盐50-70、营养粉8-12;
助剂中各原料组分的重量配比为:
玉米棒20-30、花生10-15、圆白菜4-8、油麦菜4-8、裙带菜6-12、猕猴桃4-6、羊肝10-15、绿豆沙8-10、荞麦叶1-3、蒲公英2-4、密蒙花1-3、香茅草1-3;
助剂的制备方法为:
一、将荞麦叶、蒲公英、密蒙花和香茅草混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;将花生放在保健滤汁中煮熟后,捞出,沥干后绞碎,得到花生泥;
二、将圆白菜、油麦菜和裙带菜混合,加入3-5倍的水,打浆,过滤,得到蔬菜汁;将羊肝放在蔬菜汁中煮20-30分钟后捞出,沥干后,绞碎,得到羊肝泥;
三、将玉米棒中间掏空,将羊肝泥、花生泥、绿豆沙和猕猴桃混合搅拌后塞到玉米棒中,再将玉米棒放在蒸锅上蒸40-60分钟,掏出玉米棒中间的食材并与从玉米棒上剥下的玉米粒混合绞碎,冷却后,干燥,研碎,得到营养粉;
2、根据权利要求1所述的一种腊肉蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将枸杞叶、女贞子、鼠曲草、苹果叶和明日叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将腊肉放在啤酒中浸泡2-3天,捞出,放在营养滤汁中煮40-50分钟,捞出,切碎,待用;
三、将豌豆和苔干混合放在薰衣草花茶中,加入20-30倍的水,煮熟后继续熬煮20-30分钟,捞出豌豆、苔干和薰衣草花茶,再放入蚕豆并滴入甘草汁;待蚕豆煮熟后,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、菱角粉和脱水牛肉粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
四、酱瑛放入干净的缸内,加入切碎的腊肉、干姜粉、香蕉泥、营养粉、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,将腊肉浸泡在啤酒后再放在营养滤汁中煮,使得腊肉的口感更加独特;将蚕豆放在花茶水中煮并滴入了甘草汁,不仅使蚕豆口感更好,还为蚕豆增添了更多的营养成分;加上中药,玫瑰花粉的使用,使得做出的蚕豆酱具备了更多的保健功效。
具体实施方式:
一种腊肉蚕豆酱,各原料组分之间的重量配比为:蚕豆300、面粉28、腊肉25、啤酒25、苔干9、豌豆14、甘草汁3、香蕉泥5、薰衣草花茶9、菱角粉3、脱水牛肉粉8、干姜粉2、枸杞叶2、女贞子3、鼠曲草2、苹果叶3、明日叶2、盐60、营养粉10;
助剂中各原料组分的重量配比为:
玉米棒25、花生12、圆白菜6、油麦菜6、裙带菜8、猕猴桃5、羊肝12、绿豆沙9、荞麦叶2、蒲公英3、密蒙花2、香茅草2;
助剂的制备方法为:
一、将荞麦叶、蒲公英、密蒙花和香茅草混合,加水至液面高出物料7cm,煎煮70min,过滤得保健滤汁;将花生放在保健滤汁中煮熟后,捞出,沥干后绞碎,得到花生泥;
二、将圆白菜、油麦菜和裙带菜混合,加入4倍的水,打浆,过滤,得到蔬菜汁;将羊肝放在蔬菜汁中煮25分钟后捞出,沥干后,绞碎,得到羊肝泥;
三、将玉米棒中间掏空,将羊肝泥、花生泥、绿豆沙和猕猴桃混合搅拌后塞到玉米棒中,再将玉米棒放在蒸锅上蒸50分钟,掏出玉米棒中间的食材并与从玉米棒上剥下的玉米粒混合绞碎,冷却后,干燥,研碎,得到营养粉;
一种腊肉蚕豆酱的制备方法,依次按照以下步骤进行:
一、将枸杞叶、女贞子、鼠曲草、苹果叶和明日叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将腊肉放在啤酒中浸泡2-3天,捞出,放在营养滤汁中煮40-50分钟,捞出,切碎,待用;
三、将豌豆和苔干混合放在薰衣草花茶中,加入20-30倍的水,煮熟后继续熬煮20-30分钟,捞出豌豆、苔干和薰衣草花茶,再放入蚕豆并滴入甘草汁;待蚕豆煮熟后,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、菱角粉和脱水牛肉粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
四、酱瑛放入干净的缸内,加入切碎的腊肉、干姜粉、香蕉泥、营养粉、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)
1.一种腊肉蚕豆酱,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、腊肉20-30、啤酒20-30、苔干8-10、豌豆12-15、甘草汁2-5、香蕉泥3-6、薰衣草花茶8-10、菱角粉2-4、脱水牛肉粉6-10、干姜粉1-3、枸杞叶1-3、女贞子2-4、鼠曲草1-3、苹果叶2-4、明日叶1-3、盐50-70、营养粉8-12;
助剂中各原料组分的重量配比为:
玉米棒20-30、花生10-15、圆白菜4-8、油麦菜4-8、裙带菜6-12、猕猴桃4-6、羊肝10-15、绿豆沙8-10、荞麦叶1-3、蒲公英2-4、密蒙花1-3、香茅草1-3;
助剂的制备方法为:
一、将荞麦叶、蒲公英、密蒙花和香茅草混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;将花生放在保健滤汁中煮熟后,捞出,沥干后绞碎,得到花生泥;
二、将圆白菜、油麦菜和裙带菜混合,加入3-5倍的水,打浆,过滤,得到蔬菜汁;将羊肝放在蔬菜汁中煮20-30分钟后捞出,沥干后,绞碎,得到羊肝泥;
三、将玉米棒中间掏空,将羊肝泥、花生泥、绿豆沙和猕猴桃混合搅拌后塞到玉米棒中,再将玉米棒放在蒸锅上蒸40-60分钟,掏出玉米棒中间的食材并与从玉米棒上剥下的玉米粒混合绞碎,冷却后,干燥,研碎,得到营养粉。
2.根据权利要求1所述的一种腊肉蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将枸杞叶、女贞子、鼠曲草、苹果叶和明日叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将腊肉放在啤酒中浸泡2-3天,捞出,放在营养滤汁中煮40-50分钟,捞出,切碎,待用;
三、将豌豆和苔干混合放在薰衣草花茶中,加入20-30倍的水,煮熟后继续熬煮20-30分钟,捞出豌豆、苔干和薰衣草花茶,再放入蚕豆并滴入甘草汁;待蚕豆煮熟后,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、菱角粉和脱水牛肉粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
四、酱瑛放入干净的缸内,加入切碎的腊肉、干姜粉、香蕉泥、营养粉、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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