CN104719855A - 海带黑木耳营养酱 - Google Patents
海带黑木耳营养酱 Download PDFInfo
- Publication number
- CN104719855A CN104719855A CN201310718231.1A CN201310718231A CN104719855A CN 104719855 A CN104719855 A CN 104719855A CN 201310718231 A CN201310718231 A CN 201310718231A CN 104719855 A CN104719855 A CN 104719855A
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- CN
- China
- Prior art keywords
- black fungus
- kelp
- sauce
- flavor
- spicy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 235000008935 nutritious Nutrition 0.000 title abstract description 6
- 241000512259 Ascophyllum nodosum Species 0.000 title abstract 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 241001466453 Laminaria Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011630 iodine Substances 0.000 abstract description 3
- 229910052740 iodine Inorganic materials 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种海带黑木耳营养酱，主原料海带与黑木耳配比为1:1，甜酸型风味原料配方为辣椒粉：盐：糖：醋=200:0.5:3.5:20:20；麻辣型风味原料配方为辣椒酱：辣椒粉：花椒粉：盐=200:20:3:0.75:2。产品稠度适宜、均匀细腻，具有海带与黑木耳特有的深褐色光泽，甜酸型酸甜适口、香味绵长，麻辣型风味浓郁、麻辣鲜香，两者均富含碘和钙。
Description
技术领域
本发明属于调味酱，具体涉及一种海带黑木耳营养酱。
背景技术
海带是人们补充营养的优良食品，有较高的保健作用。每100g海带中含有褐藻胶25g、甘露醇23g、粗蛋白12g、钙1177mg、铁150mg、碘24mg以及其他维生素和矿物质等，经常食用可使人体的体质朝碱性转化，有效预防高血压、溃疡、肝硬化等疾病。黑木耳是一种营养丰富的食用菌，性味平和，具有益气强身、补血止痛、润肺清肠等功能，现代医学研究发现黑木耳中的黑木耳多糖具有提高机体免疫力、延缓衰老、抗血栓、降血脂等作用。但目前还没有利用海带和黑木耳为原料的营养酱。
发明内容
为了克服现有技术领域存在的上述缺陷，本发明的目的在于，提供一种海带黑木耳营养酱，营养丰富。
本发明提供的海带黑木耳营养酱，主原料海带与黑木耳配比为1:1，甜酸型风味原料配方为辣椒粉：盐：糖：醋=200:0.5:3.5:20:20；麻辣型风味原料配方为辣椒酱：辣椒粉：花椒粉：盐=200:20:3:0.75:2。
本发明提供的海带黑木耳营养酱，其有益效果在于，产品稠度适宜、均匀细腻，具有海带与黑木耳特有的深褐色光泽，甜酸型酸甜适口、香味绵长，麻辣型风味浓郁、麻辣鲜香，两者均富含碘和钙。
具体实施方式
下面结合一个实施例，对本发明提供的海带黑木耳营养酱进行详细的说明。
实施例
主原料海带与黑木耳配比为1:1，甜酸型风味原料配方为辣椒粉：盐：糖：醋=200:0.5:3.5:20:20；麻辣型风味原料配方为辣椒酱：辣椒粉：花椒粉：盐=200:20:3:0.75:2。
Claims (2)
1.一种海带黑木耳营养酱，其特征在于：主原料海带与黑木耳配比为1:1，甜酸型风味原料配方为辣椒粉：盐：糖：醋=200:0.5:3.5:20:20。
2.根据权利要求1所述的海带黑木耳营养酱，其特征在于：麻辣型风味原料配方为辣椒酱：辣椒粉：花椒粉：盐=200:20:3:0.75:2。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718231.1A CN104719855A (zh) | 2013-12-24 | 2013-12-24 | 海带黑木耳营养酱 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718231.1A CN104719855A (zh) | 2013-12-24 | 2013-12-24 | 海带黑木耳营养酱 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719855A true CN104719855A (zh) | 2015-06-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718231.1A Pending CN104719855A (zh) | 2013-12-24 | 2013-12-24 | 海带黑木耳营养酱 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719855A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077222A (zh) * | 2015-09-15 | 2015-11-25 | 青岛农业大学 | 一种即食毛木耳调理食品及其制备方法 |
| CN105146475A (zh) * | 2015-07-17 | 2015-12-16 | 济南大学 | 一种营养麻辣海带酱及其制备方法 |
-
2013
- 2013-12-24 CN CN201310718231.1A patent/CN104719855A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146475A (zh) * | 2015-07-17 | 2015-12-16 | 济南大学 | 一种营养麻辣海带酱及其制备方法 |
| CN105077222A (zh) * | 2015-09-15 | 2015-11-25 | 青岛农业大学 | 一种即食毛木耳调理食品及其制备方法 |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |