CN104489524A - 一种鸭血块蚕豆酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种鸭血块蚕豆酱,各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、鸭血块20-30、鸡蛋黄10-15、虾米粉2-4、甘薯藤粉2-4、棕榈油8-10、柿子椒10-15、板栗8-12、黑木耳2-6、柠条根1-3、栀子根1-3、冬瓜皮2-4、虾子花2-4、金花菜2-4、盐50-70、营养粉8-12;本发明工艺中,将板栗、柿子椒处理后放入鸭血块中进行蒸煮,使得鸭血块中渗入了板栗的香味和柿子椒的辣味,使得鸭血块的口感更好;另外,甘薯藤粉和中药的使用,使得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,尤其涉及一种鸭血块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,提供一种鸭血块蚕豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种鸭血块蚕豆酱,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、鸭血块20-30、鸡蛋黄10-15、虾米粉2-4、甘薯藤粉2-4、棕榈油8-10、柿子椒10-15、板栗8-12、黑木耳2-6、柠条根1-3、栀子根1-3、冬瓜皮2-4、虾子花2-4、金花菜2-4、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;
一种鸭血块蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将柠条根、栀子根、冬瓜皮、虾子花和金花菜混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将柿子椒切成小块后,放在棕榈油中炒至七分熟;将板栗放在营养滤汁中煮20-30分钟后,捞出,剥皮后,绞碎,得到板栗泥;将处理后的柿子椒、板栗泥和虾米粉混合搅拌,得到柿子椒板栗泥;将鸭血块中间挖洞,塞入柿子椒板栗泥,放在蒸锅上蒸40-50分钟,取出冷却后待用;
三、将鸡蛋黄和黑木耳混合混合绞碎,干燥后粉碎,得到木耳蛋黄粉;待蚕豆放在清水中煮熟后,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、木耳蛋黄粉和甘薯藤粉拌匀,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,加入蒸熟后的鸭血块、甘薯藤粉、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,将将板栗、柿子椒处理后放入鸭血块中进行蒸煮,使得鸭血块中渗入了板栗的香味和柿子椒的辣味,使得鸭血块的口感更好;另外,甘薯藤粉和中药的使用,使得蚕豆酱具备了更多的保健功效。
具体实施方式:
一种鸭血块蚕豆酱,各原料组分之间的重量配比为:蚕豆300、面粉29、鸭血块26、鸡蛋黄12、虾米粉3、甘薯藤粉3、棕榈油9、柿子椒12、板栗10、黑木耳4、柠条根2、栀子根2、冬瓜皮3、虾子花3、金花菜3、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;
一种鸭血块蚕豆酱的制备方法,依次按照以下步骤进行:
一、将柠条根、栀子根、冬瓜皮、虾子花和金花菜混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将柿子椒切成小块后,放在棕榈油中炒至七分熟;将板栗放在营养滤汁中煮20-30分钟后,捞出,剥皮后,绞碎,得到板栗泥;将处理后的柿子椒、板栗泥和虾米粉混合搅拌,得到柿子椒板栗泥;将鸭血块中间挖洞,塞入柿子椒板栗泥,放在蒸锅上蒸40-50分钟,取出冷却后待用;
三、将鸡蛋黄和黑木耳混合混合绞碎,干燥后粉碎,得到木耳蛋黄粉;待蚕豆放在清水中煮熟后,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、木耳蛋黄粉和甘薯藤粉拌匀,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,加入蒸熟后的鸭血块、甘薯藤粉、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)
1.一种鸭血块蚕豆酱,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、鸭血块20-30、鸡蛋黄10-15、虾米粉2-4、甘薯藤粉2-4、棕榈油8-10、柿子椒10-15、板栗8-12、黑木耳2-6、柠条根1-3、栀子根1-3、冬瓜皮2-4、虾子花2-4、金花菜2-4、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所述的一种鸭血块蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将柠条根、栀子根、冬瓜皮、虾子花和金花菜混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将柿子椒切成小块后,放在棕榈油中炒至七分熟;将板栗放在营养滤汁中煮20-30分钟后,捞出,剥皮后,绞碎,得到板栗泥;将处理后的柿子椒、板栗泥和虾米粉混合搅拌,得到柿子椒板栗泥;将鸭血块中间挖洞,塞入柿子椒板栗泥,放在蒸锅上蒸40-50分钟,取出冷却后待用;
三、将鸡蛋黄和黑木耳混合混合绞碎,干燥后粉碎,得到木耳蛋黄粉;待蚕豆放在清水中煮熟后,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、木耳蛋黄粉和甘薯藤粉拌匀,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,加入蒸熟后的鸭血块、甘薯藤粉、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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