CN104720009A - 一种花生鱼油醒脑酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种花生鱼油醒脑酱,由下列重量份的原料制成:花生40-50、营养添加剂7-8、扁豆4-5、洋葱5-6、糯玉米淀粉8-9、百合花瓣3-4、扫帚菜4-5、糯米13-14、葫芦茶24-25、秋刀鱼15-16、鱼油4-5、米醋1-2、肿节风2-2.6、玉美人2-2.4、漏芦1.9-2.3、迷迭香1.8-2、降香2-2.1、三楞草3-3.5;本发明增加秋刀鱼、百合花瓣等配方,增加营养,口感丰富,同时增加了玉美人、迷迭香、降香等中药成分,可以行气活血、提神醒脑、消除胃胀气、增强记忆力,有助于健康。
Description
技术领域
本发明涉及一种保健酱,尤其涉及一种花生鱼油醒脑酱及其制备方法。
背景技术
人们日常生活,离不开酱,人们对其口味和营养以及特殊的保健功能的要求也在逐渐升高,高营养且具有一定的养生保健的酱越来越受到消费者的青睐。
花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。于是高营养且具有一定的养生花生保健酱越来越受到消费者的青睐,因此增加花生酱口感以及保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种花生鱼油醒脑酱及其制备方法。
本发明是通过以下技术方案实现的:
一种花生鱼油醒脑酱,由下列重量份的原料制成:
花生40-50、营养添加剂7-8、扁豆4-5、洋葱5-6、糯玉米淀粉8-9、百合花瓣3-4、扫帚菜4-5、糯米13-14、葫芦茶24-25、秋刀鱼15-16、鱼油4-5、米醋1-2、肿节风2-2.6、玉美人2-2.4、漏芦1.9-2.3、迷迭香1.8-2、降香2-2.1、三楞草3-3.5;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2-1.4、火麻仁1-1.3、酸枣仁1.3-2、当归1.2-1.7、奶酪0.5-1、红酒1-1.5、猪蹄8-9、葡萄干2-2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用7-9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮30-40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸18-20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
所述的一种花生鱼油醒脑酱的制备方法,包括以下步骤:
(1)将肿节风、玉美人、漏芦、迷迭香、降香、三楞草用6-9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)秋刀鱼切块,洋葱兑水榨浆,虑得洋葱汁,将洋葱汁拌少量精盐以及米醋,倒入秋刀鱼块中,混合腌渍2-3小时,取出鱼块,滚上一层糯玉米淀粉,倒入热油中煎炸1-2分钟,取出沥干油,待用;
(3)鱼油入锅烧热,糯米淘净晒干,与切碎的扁豆混合倒入鱼油锅中,混合翻炒8-10分钟后,起出锅内物料,冷却待用;
(4)花生倒入锅中,兑入葫芦茶,大火煮沸,再倒入中药粉,混合搅拌均匀,小火继续煎煮至干,取出花生,碾碎待用;百合花瓣、扫帚菜洗净晾干,兑水混合打浆,虑得浆液,待用;
(5)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10-15分钟,即得。
本发明的优点是:
本发明增加秋刀鱼、百合花瓣等配方,增加营养,口感丰富,同时增加了玉美人、迷迭香、降香等中药成分,可以行气活血、提神醒脑、消除胃胀气、增强记忆力,有助于健康。
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1:
一种花生鱼油醒脑酱,由下列重量份(斤)的原料制成:
花生50、营养添加剂7、扁豆5、洋葱5、糯玉米淀粉8、百合花瓣4、扫帚菜5、糯米14、葫芦茶25、秋刀鱼16、鱼油5、米醋2、肿节风2.6、玉美人2.4、漏芦2.3、迷迭香2、降香2、三楞草3.5;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2、火麻仁1、酸枣仁1.3、当归1.2、奶酪0.8、红酒1.5、猪蹄8、葡萄干2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
一种花生鱼油醒脑酱的制备方法,其特征在于包括以下步骤:
(1)将肿节风、玉美人、漏芦、迷迭香、降香、三楞草用6倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)秋刀鱼切块,洋葱兑水榨浆,虑得洋葱汁,将洋葱汁拌少量精盐以及米醋,倒入秋刀鱼块中,混合腌渍2小时,取出鱼块,滚上一层糯玉米淀粉,倒入热油中煎炸1分钟,取出沥干油,待用;
(3)鱼油入锅烧热,糯米淘净晒干,与切碎的扁豆混合倒入鱼油锅中,混合翻炒8-10分钟后,起出锅内物料,冷却待用;
(4)花生倒入锅中,兑入葫芦茶,大火煮沸,再倒入中药粉,混合搅拌均匀,小火继续煎煮至干,取出花生,碾碎待用;百合花瓣、扫帚菜洗净晾干,兑水混合打浆,虑得浆液,待用;
(5)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10分钟,即得。
Claims (2)
1.一种花生鱼油醒脑酱,其特征在于由下列重量份的原料制成:
花生40-50、营养添加剂7-8、扁豆4-5、洋葱5-6、糯玉米淀粉8-9、百合花瓣3-4、扫帚菜4-5、糯米13-14、葫芦茶24-25、秋刀鱼15-16、鱼油4-5、米醋1-2、肿节风2-2.6、玉美人2-2.4、漏芦1.9-2.3、迷迭香1.8-2、降香2-2.1、三楞草3-3.5;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2-1.4、火麻仁1-1.3、酸枣仁1.3-2、当归1.2-1.7、奶酪0.5-1、红酒1-1.5、猪蹄8-9、葡萄干2-2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用7-9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮30-40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸18-20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
2.根据权利要求1所述的一种花生鱼油醒脑酱的制备方法,其特征在于包括以下步骤:
(1)将肿节风、玉美人、漏芦、迷迭香、降香、三楞草用6-9倍量的水浸提后浓缩,滤得滤液,经喷雾干燥,得中药粉;
(2)秋刀鱼切块,洋葱兑水榨浆,虑得洋葱汁,将洋葱汁拌少量精盐以及米醋,倒入秋刀鱼块中,混合腌渍2-3小时,取出鱼块,滚上一层糯玉米淀粉,倒入热油中煎炸1-2分钟,取出沥干油,待用;
(3)鱼油入锅烧热,糯米淘净晒干,与切碎的扁豆混合倒入鱼油锅中,混合翻炒8-10分钟后,起出锅内物料,冷却待用;
(4)花生倒入锅中,兑入葫芦茶,大火煮沸,再倒入中药粉,混合搅拌均匀,小火继续煎煮至干,取出花生,碾碎待用;百合花瓣、扫帚菜洗净晾干,兑水混合打浆,虑得浆液,待用;
(5)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10-15分钟,即得。
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