CN104543961A - 一种鳕鱼荷兰豆瘦肉酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种鳕鱼荷兰豆瘦肉酱,由以下重量份的原料制成:猪瘦肉50-70、荷兰豆60-70、豆瓣酱60-80、鳕鱼肉20-30、香菇汁5-6、黑芝麻7-8、腌制青椒6-7、莲雾5-8、紫甘蓝7-8、豆腐皮5-7、花椒7-9、生姜8-10、八角粉6-12、五香粉10-13、食盐15-20、食用油适量、淫羊霍3-4、车前草1-2、鸡内金5-6、丝瓜叶2-3、苹果花2-4、营养添加剂8-9;本发明的鳕鱼荷兰豆瘦肉酱营养丰富、口感独特,还含有多种保健成分,加入的鳕鱼肉富含蛋白质,对心脑血管系统有很好的保护作用,同时本发明还采用鸡内金等多种中草药,具有消积滞、健脾胃的功效。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种鳕鱼荷兰豆瘦肉酱及其制备方法。
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,提供一种鳕鱼荷兰豆瘦肉酱及其制备方法。
本发明是通过以下技术方案实现的:
一种鳕鱼荷兰豆瘦肉酱,其特征在于由以下重量份的原料制成:
猪瘦肉50-70、荷兰豆60-70、豆瓣酱60-80、鳕鱼肉20-30、香菇汁5-6、黑芝麻7-8、腌制青椒6-7、莲雾5-8、紫甘蓝7-8、豆腐皮5-7、花椒7-9、生姜8-10、八角粉6-12、五香粉10-13、食盐15-20、食用油适量、淫羊霍3-4、车前草1-2、鸡内金5-6、丝瓜叶2-3、苹果花2-4、营养添加剂8-9;
所述的营养添加剂由以下重量份的原料制成:
青梅干3-4、奶粉2-3、蜜枣碎5-6、南果梨6-8、亚麻籽油 5-6、海藻粉1-2、酱猪耳6-8、核桃酥3-4、肠衣适量、苹果皮1-2、辣蓼草1-2、七叶莲2-3、黑丑2-4、旱田草1-2、麦门冬2-3;
制备方法为:(1)将苹果皮1-2、辣蓼草1-2、七叶莲2-3、黑丑2-4、旱田草1-2、麦门冬2-3混合,水提2-3次,过滤,得中药液;
(2)将酱猪耳、南果梨分别切碎后与青梅干、蜜枣碎混合,置于有亚麻籽油的锅中,大火翻炒4-6分钟,出料;将核桃酥置于中药液中浸泡,泡软后与上述炒制后的混合物以及剩余各原料混合捣碎成糊,所得糊状物灌入肠衣,风干后,得营养香肠,将营养香肠切成碎粒,即得。
所述的一种鳕鱼荷兰豆瘦肉酱的制备方法,其特征在于包括以下步骤:
(1)将淫羊霍、车前草、鸡内金、丝瓜叶、苹果花混合,加6-8倍水,小火熬制30-50分钟,过滤,得中药液,将中药液喷淋在猪瘦肉的表面,静置浸渍5-10分钟后进行冷冻,冷冻后由切丁机切成肉丁;将肉丁置于有适量食用油的锅中炸至七成熟,出料,剩余食用油待用;
(2)将鳕鱼肉洗净、沥干后,置于蒸锅中隔水蒸制30-50分钟,出料,拌上香菇汁,绞碎,再与黑芝麻混合均匀,置于烤箱中烘干水分,研碎,得鳕鱼香肉粉;
(3)将豆腐皮发泡后,与腌制青椒、莲雾、紫甘蓝混合,加1-2倍纯净水打浆,所得浆液经喷雾干燥处理后,得粉末,所得粉末与花椒、生姜、八角粉、五香粉、食盐混合,得调味料;
(4)将剩余食用油加热至七成热,倒入豆瓣酱,文火炒制15-20分钟,出料;
(5)将步骤(1)、(2)、(3)、(4)处理后的各物料以及剩余各原料分别置于夹层锅中,混匀后,煮沸、包装,即得。
本发明的优点是:
本发明的鳕鱼荷兰豆瘦肉酱营养丰富、口感独特,还含有多种保健成分,加入的鳕鱼肉富含蛋白质,对心脑血管系统有很好的保护作用,加入的莲雾、紫甘蓝等果蔬成分,具有很好的宁心安神、生津止渴的作用,同时本发明还采用鸡内金等多种中草药,具有消积滞、健脾胃的功效。
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:
一种鳕鱼荷兰豆瘦肉酱,由以下重量份的原料制成:
猪瘦肉70、荷兰豆70、豆瓣酱80、鳕鱼肉30、香菇汁6、黑芝麻8、腌制青椒7、莲雾8、紫甘蓝8、豆腐皮7、花椒9、生姜10、八角粉12、五香粉13、食盐20、食用油适量、淫羊霍4、车前草2、鸡内金6、丝瓜叶3、苹果花4、营养添加剂9;
所述的营养添加剂由以下重量份的原料制成:
青梅干4、奶粉3、蜜枣碎6、南果梨8、亚麻籽油6、海藻粉2、酱猪耳8、核桃酥4、肠衣适量、苹果皮2、辣蓼草2、七叶莲3、黑丑4、旱田草2、麦门冬3;
制备方法为:(1)将苹果皮2、辣蓼草2、七叶莲3、黑丑4、旱田草2、麦门冬3混合,水提3次,过滤,得中药液;
(2)将酱猪耳、南果梨分别切碎后与青梅干、蜜枣碎混合,置于有亚麻籽油的锅中,大火翻炒6分钟,出料;将核桃酥置于中药液中浸泡,泡软后与上述炒制后的混合物以及剩余各原料混合捣碎成糊,所得糊状物灌入肠衣,风干后,得营养香肠,将营养香肠切成碎粒,即得。
所述的一种鳕鱼荷兰豆瘦肉酱的制备方法,包括以下步骤:
(1)将淫羊霍、车前草、鸡内金、丝瓜叶、苹果花混合,加8倍水,小火熬制50分钟,过滤,得中药液,将中药液喷淋在猪瘦肉的表面,静置浸渍10分钟后进行冷冻,冷冻后由切丁机切成肉丁;将肉丁置于有适量食用油的锅中炸至七成熟,出料,剩余食用油待用;
(2)将鳕鱼肉洗净、沥干后,置于蒸锅中隔水蒸制50分钟,出料,拌上香菇汁,绞碎,再与黑芝麻混合均匀,置于烤箱中烘干水分,研碎,得鳕鱼香肉粉;
(3)将豆腐皮发泡后,与腌制青椒、莲雾、紫甘蓝混合,加2倍纯净水打浆,所得浆液经喷雾干燥处理后,得粉末,所得粉末与花椒、生姜、八角粉、五香粉、食盐混合,得调味料;
(4)将剩余食用油加热至七成热,倒入豆瓣酱,文火炒制20分钟,出料;
(5)将步骤(1)、(2)、(3)、(4)处理后的各物料以及剩余各原料分别置于夹层锅中,混匀后,煮沸、包装,即得。
Claims (2)
1.一种鳕鱼荷兰豆瘦肉酱,其特征在于由以下重量份的原料制成:
猪瘦肉50-70、荷兰豆60-70、豆瓣酱60-80、鳕鱼肉20-30、香菇汁5-6、黑芝麻7-8、腌制青椒6-7、莲雾5-8、紫甘蓝7-8、豆腐皮5-7、花椒7-9、生姜8-10、八角粉6-12、五香粉10-13、食盐15-20、食用油适量、淫羊霍3-4、车前草1-2、鸡内金5-6、丝瓜叶2-3、苹果花2-4、营养添加剂8-9;
所述的营养添加剂由以下重量份的原料制成:
青梅干3-4、奶粉2-3、蜜枣碎5-6、南果梨6-8、亚麻籽油 5-6、海藻粉1-2、酱猪耳6-8、核桃酥3-4、肠衣适量、苹果皮1-2、辣蓼草1-2、七叶莲2-3、黑丑2-4、旱田草1-2、麦门冬2-3;
制备方法为:(1)将苹果皮1-2、辣蓼草1-2、七叶莲2-3、黑丑2-4、旱田草1-2、麦门冬2-3混合,水提2-3次,过滤,得中药液;
(2)将酱猪耳、南果梨分别切碎后与青梅干、蜜枣碎混合,置于有亚麻籽油的锅中,大火翻炒4-6分钟,出料;将核桃酥置于中药液中浸泡,泡软后与上述炒制后的混合物以及剩余各原料混合捣碎成糊,所得糊状物灌入肠衣,风干后,得营养香肠,将营养香肠切成碎粒,即得。
2.根据权利要求1所述的一种鳕鱼荷兰豆瘦肉酱的制备方法,其特征在于包括以下步骤:
(1)将淫羊霍、车前草、鸡内金、丝瓜叶、苹果花混合,加6-8倍水,小火熬制30-50分钟,过滤,得中药液,将中药液喷淋在猪瘦肉的表面,静置浸渍5-10分钟后进行冷冻,冷冻后由切丁机切成肉丁;将肉丁置于有适量食用油的锅中炸至七成熟,出料,剩余食用油待用;
(2)将鳕鱼肉洗净、沥干后,置于蒸锅中隔水蒸制30-50分钟,出料,拌上香菇汁,绞碎,再与黑芝麻混合均匀,置于烤箱中烘干水分,研碎,得鳕鱼香肉粉;
(3)将豆腐皮发泡后,与腌制青椒、莲雾、紫甘蓝混合,加1-2倍纯净水打浆,所得浆液经喷雾干燥处理后,得粉末,所得粉末与花椒、生姜、八角粉、五香粉、食盐混合,得调味料;
(4)将剩余食用油加热至七成热,倒入豆瓣酱,文火炒制15-20分钟,出料;
(5)将步骤(1)、(2)、(3)、(4)处理后的各物料以及剩余各原料分别置于夹层锅中,混匀后,煮沸、包装,即得。
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