CN105077146A - 一种发酵风味干贝调味品及其制作方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,尤其涉及一种发酵风味干贝调味品及其制作方法。一种发酵风味干贝调味品,包括以下质量份的材料组成:干贝18%,菜油53%,虾米15%,干虾皮5%、洋葱5%,生姜2%,蒜2%,盐18%。本发明的发酵风味干贝调味品充分利用了干贝的营养成分和风味,原料搭配合理,不仅鲜味浓厚,口味独特,更制作方便,搭配合理,可以作为提味调味品且兼备食疗作用,长期食用有益健康。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种发酵风味干贝调味品及其制作方法。
背景技术
干贝即扇贝的干制品。古人曰:“食后三日,犹觉鸡虾乏味。”可见干贝之鲜美非同一般。它是由扇贝的闭壳肌风干制成。干贝富含蛋白质、碳水化合物、核黄素和钙、磷、铁等多种营养成分,蛋白质含量高达61.8%,为鸡肉、牛肉、鲜对虾的3倍。矿物质的含量远在鱼翅、燕窝之上。干贝含丰富的谷氨酸钠,味道极鲜。与新鲜扇贝相比,腥味大减。干贝具有滋阴补肾、和胃调中功能,能治疗头晕目眩、咽干口渴、虚痨咳血、脾胃虚弱等症,常食有助于降血压、降胆固醇、补益健身。据记载,干贝还具有抗癌、软化血管、防止动脉硬化等功效。干贝的营养价值非常的高,它含有多种人体必需的营养。首先干贝含有大量丰富多样的氨基酸,如氨基乙酸、丙氨酸和谷氨酸,同时它也含有丰富的核酸,例如次黄苷酸;氨基酸的副产品,例如牛黄磷酸;各种各样的矿物质,例如钙和锌。不愧为能和鲍鱼海参媲美的优质食材。通常,干贝的烹饪方法主要为煲汤的辅料,这样不仅单调而且不能很好的利用干贝的全部营养。
发明内容
为了克服现有技术的缺点与不足,本发明公开了一种利用干贝制作的发酵调味品及其制作方法。
一种发酵风味干贝调味品,包括以下质量份的材料组成:干贝18%,菜油53%,虾米15%,干虾皮5%、洋葱5%,生姜2%,蒜2%,盐18%。
本发明的内容还包括所述发酵风味干贝调味品的制作方法,包括以下步骤:
1)选择优质干贝放在水中泡软,并打成丝状条并干燥除去多于水分;
2)将步骤1)获得干贝丝油炸至金黄冷却备用;
3)将虾米和干虾皮油炸至金黄冷却备用;
4)洋葱洗净切丝,风干,用高温铁锅炒制,冷却后粉碎为粉末状;
5)生姜、蒜去皮切成小颗粒,用少量油炸制,捞出黄冷却备用;
6)将菜油煮开后冷却,将上述制好干贝丝、虾米、干虾皮、洋葱、生姜和蒜混匀,加入食盐,放入密封容器中低温下进行贮藏发酵两个月,再转入常温下发酵一个月,即获得本发明的发酵风味干贝调味品。
进一步地,所述步骤1具体为,将干贝开水中浸泡1-1.5小时,压面机或粉碎机打成丝状条。
进一步地,所述步骤1中,干燥为烘干或于锅内炒干。
进一步地,所述步骤2中,炸制时间不超过25s。
进一步地,所述步骤4中,所述干燥为使洋葱在阳光下晒至8-9成干。
进一步地,所述步骤6中,所述低温发酵为16-18℃之间。
本发明的发酵风味干贝调味品充分利用了干贝的营养成分和风味,原料搭配合理,不仅鲜味浓厚,口味独特,更制作方便,搭配合理,可以作为提味调味品且兼备食疗作用,长期食用有益健康。
为了更好地理解和实施,下面详细说明本发明。
具体实施例
【实施例1】
本实施例包括一种发酵风味干贝调味品,其配方为:干贝18%,菜油53%,虾米15%,干虾皮5%、洋葱5%,生姜2%,生蒜2%,盐18%(质量份)。
制作方法:
1)选择天然新鲜无霉变质上述好材料分别进行物理质量检测,凡发现异常及时逃汰更换新材料补充。
2)选择优质干贝放在开水中浸泡1-1.5小时,用压面机或粉碎机打成丝状条,然后用钢锅炒干多余水份,再用菜油炸成金黄色,严禁炸焦,不足25秒,用过滤漏油勺滤好干贝丝或虾仁、虾皮在油中炸香,只见呈黄色速捞倒入干净盆或桶内冷却;
3)将秤好洋葱去掉表层污染皮,用干净清水冲洗二至三次,放在竹筛晒干多余水份,再分别切成小丝条,放在阳光下晒至8-9成干,再倒入高温铁锅炒干炒香凉冷,用粉碎机打成粉末装在食用塑料袋装好包扎;
4)盐:选择食用雪花盐,放在干锅内炒干多余水份,待凉冷备用;
5)将生姜、蒜子去皮用刀压破切成小颗粒,放入不锈钢锅内,用小量油炸香,不炸焦,速装入陶瓷碗中待其冷却粉碎粉备用;
6)按上述配方秤好剩下菜油,用不生锈钢锅煮开凉冷,分别将上述四种原料综合搅拌均匀后并逐瓶分装,每一瓶重量一致,封好盖放在16-18℃之间低温下进行贮藏发酵两个月,再转入常温下发酵一个月,这样逐瓶在瓶上张贴商标待出售食用。
本发明并不局限于上述实施方式,如果对本发明的各种改动或变形不脱离本发明的精神和范围,倘若这些改动和变形属于本发明的权利要求和等同技术范围之内,则本发明也意图包含这些改动和变形。
Claims (7)
1.一种发酵风味干贝调味品,包括以下质量份的材料组成:干贝18%,菜油53%,虾米15%,干虾皮5%、洋葱5%,生姜2%,蒜2%,盐18%。
2.权利要求1所述的发酵风味干贝调味品的制作方法,包括以下步骤:
1)优质干贝放在水中泡软,并打成丝状条并干燥除去多于水分;
2)将步骤1)获得干贝丝油炸至金黄冷却备用;
3)将虾米和干虾皮油炸至金黄冷却备用;
4)洋葱洗净切丝,干燥,用高温铁锅炒制,冷却后粉碎为粉末状;
5)生姜、蒜去皮切成小颗粒,用少量油炸制,捞出黄冷却备用;
6)将菜油煮开后冷却,将上述制好干贝丝、虾米、干虾皮、洋葱、生姜和蒜混匀,加入食盐,放入密封容器中低温发酵两个月,再转入常温下发酵一个月,即获得本发明的发酵风味干贝调味品。
3.根据权利要求2所述的发酵风味干贝调味品的制作方法,其特征在于:所述步骤1具体为,将干贝开水中浸泡1-1.5小时,压面机或粉碎机打成丝状条。
4.根据权利要求2或3所述的发酵风味干贝调味品的制作方法,其特征在于:所述步骤1中,干燥为烘干或于锅内炒干。
5.根据权利要求2-4中任一条所述的发酵风味干贝调味品的制作方法,其特征在于:所述步骤2中,炸制时间不超过25s。
6.根据权利要求2-5中任一条所述的发酵风味干贝调味品的制作方法,其特征在于:所述步骤4中,所述干燥为使洋葱在阳光下晒至8-9成干。
7.根据权利要求2-6中任一条所述的发酵风味干贝调味品的制作方法,其特征在于:所述步骤6中,所述低温发酵为16-18℃之间。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108567132A (zh) * | 2018-04-24 | 2018-09-25 | 林惠 | 一种海鲜豆豉酱料及其制备方法 |
CN111802622A (zh) * | 2020-06-12 | 2020-10-23 | 江门市给力生物科技有限公司 | 一种干贝调味酱及其制备方法 |
CN112401215A (zh) * | 2020-10-19 | 2021-02-26 | 成都大厨宝农业科技有限公司 | 一种多功能调味品 |
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CN101411463A (zh) * | 2008-11-20 | 2009-04-22 | 高小兵 | 海鲜辣酱及其制作工艺 |
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JPS5221370A (en) * | 1975-08-11 | 1977-02-17 | Toshio Kitamuki | Production of scallop seasoning |
CN101411463A (zh) * | 2008-11-20 | 2009-04-22 | 高小兵 | 海鲜辣酱及其制作工艺 |
CN101999634A (zh) * | 2010-12-01 | 2011-04-06 | 张家港市桃源食品有限公司 | 虾皮海带辣椒酱及其制备方法 |
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