CN105146478A - 一种海鲜调味酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种海鲜调味酱,是由下述重量份的原料制成:蛤肉酶解液35-38、大蒜6-8、大蒜油2-4、特鲜味精2-3、花生4-6、I+G2-3、辣椒粉2-4、黑胡椒粉2-3、食盐3.9-4.5、芝麻2-4、浒苔3-5、树花菜4-6、海虹粉5-8、米糠多糖1-2、柠檬汁3-5、辣蓼草0.5-1、罗布麻叶0.8-1.2、苹果花0.8-1.5、枳壳0.5-1、鱼腥草0.8-1.2、葡萄酒8-10。本发明海鲜调味酱,采用酶解技术进行酶解蛤肉,增强了鲜度又补充了丰富的磷、钙、铁、维生素以及多种氨基酸等营养成分,有利人体消化吸收;还增加中药有益成分,增强保健功效,具有抗菌抗炎、平肝安神、强肝活血的功效,增强肝脏代谢功能,清除人体血液毒素,有益人体健康。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种海鲜调味酱及其制备方法。
背景技术
长久以来,人们日常生活饮食离不了香、甜、麻、辣、酸、咸等调味品,随着经济的快速发展和居民收入的增加,饮食业的发展,对调味品的需求不仅限于咸盐、食醋、辣椒、花椒、葱、姜、蒜等,而追求多味复合调味品,目前除少数复合品外,多数复合调味品还是以初级产品如八角、小回、桂皮、毕拨、豆蔻等现配、现粉、现卖的形式进行,有的连粉碎环节也省去了,直接用于饮食制作,既不卫生,调味品成分利用率很低,造成浪费。
调味酱作为调味品行业中的一个品类,随着全行业的快速发展,近年来也表现出了快速增长的趋势。传统的酱类产品是以粮食或油料作物为原料,经微生物发酵而制成的一种半固体或半流动状态的粘稠状的,具有特殊色、香、味的调味品。中国是讲究养生之道的国度,随着人们物质生活的不断提高,文化生活的不断丰富,人们已经不仅仅是满足口腹之需,也更加关注产品所带来的健康的功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种海鲜调味酱及其制备方法。
本发明是通过以下技术方案实现的:
一种海鲜调味酱,是由下述重量份的原料制成:
蛤肉酶解液35-38、大蒜6-8、大蒜油2-4、特鲜味精2-3、花生4-6、I+G2-3、辣椒粉2-4、黑胡椒粉2-3、食盐3.9-4.5、芝麻2-4、浒苔3-5、树花菜4-6、海虹粉5-8、米糠多糖1-2、柠檬汁3-5、辣蓼草0.5-1、罗布麻叶0.8-1.2、苹果花0.8-1.5、枳壳0.5-1、鱼腥草0.8-1.2、葡萄酒8-10。
一种所述的海鲜调味酱的制备方法,包括以下步骤:
(1)将鲜文蛤利用清水洗净后加水煮沸,待文蛤壳张开后,将文蛤肉剥下来,继续煮5-10分钟捞出,放入搅碎机中搅碎,加入2-3倍含有2-3%柠檬酸的水胶磨成浆,加入浆液1-2%的木瓜蛋白酶在50-55℃下酶解2-3小时,再加热至80-85℃,保温10-15分钟,得哈肉酶解液;
(2)将花生和水混合煮熟后去红衣,然后将其搅碎备用,将大蒜去皮搅成溶,在160-165℃的色拉油中炸成金黄色是沥干备用,芝麻除杂后入培砂锅中炒出金黄色,具有浓郁芝麻香味时,冷却备用;
(3)、将浒苔、树花菜分别在含有2-4%柠檬酸的水中漂洗10-15分钟,捞出脱水,绞制成末,加入海虹粉搅拌均匀,加入柠檬汁、葡萄酒隔水焖煮至汁液收干,碾磨成膏,得海虹鲜膏;
(4)、将辣蓼草、罗布麻叶、苹果花、枳壳、鱼腥草洗净,绞制成末,加5-8倍水煎煮40-60分钟,过滤去渣,滤液浓缩,得浓缩提取液;
(5)、混合调配,装瓶杀菌,将哈肉酶解液、浓缩提取液、海虹鲜膏、花生碎、大蒜蓉、芝麻与其他剩余原料混合均匀,装瓶,封口,然后进行杀菌,杀菌温度在100-105℃保持15-25分钟,最后冷却即为成品。
本发明的优点是:本发明海鲜调味酱,采用酶解技术进行酶解蛤肉,增强了鲜度又补充了丰富的磷、钙、铁、维生素以及多种氨基酸等营养成分,有利人体消化吸收;还增加中药有益成分,增强保健功效,具有抗菌抗炎、平肝安神、强肝活血的功效,增强肝脏代谢功能,清除人体血液毒素,有益人体健康。
具体实施方式
一种海鲜调味酱,是由下述重量份的原料制成:
蛤肉酶解液35、大蒜6、大蒜油2、特鲜味精2、花生4、I+G2、辣椒粉2、黑胡椒粉2、食盐3.9、芝麻2、浒苔3、树花菜4、海虹粉5、米糠多糖1、柠檬汁3、辣蓼草0.5、罗布麻叶0.8、苹果花0.8、枳壳0.5、鱼腥草0.8、葡萄酒8。
一种所述的海鲜调味酱的制备方法,包括以下步骤:
(1)将鲜文蛤利用清水洗净后加水煮沸,待文蛤壳张开后,将文蛤肉剥下来,继续煮5分钟捞出,放入搅碎机中搅碎,加入2倍含有2%柠檬酸的水胶磨成浆,加入浆液1%的木瓜蛋白酶在50℃下酶解2小时,再加热至80℃,保温10分钟,得哈肉酶解液;
(2)将花生和水混合煮熟后去红衣,然后将其搅碎备用,将大蒜去皮搅成溶,在160℃的色拉油中炸成金黄色是沥干备用,芝麻除杂后入培砂锅中炒出金黄色,具有浓郁芝麻香味时,冷却备用;
(3)、将浒苔、树花菜分别在含有2%柠檬酸的水中漂洗10分钟,捞出脱水,绞制成末,加入海虹粉搅拌均匀,加入柠檬汁、葡萄酒隔水焖煮至汁液收干,碾磨成膏,得海虹鲜膏;
(4)、将辣蓼草、罗布麻叶、苹果花、枳壳、鱼腥草洗净,绞制成末,加5倍水煎煮40分钟,过滤去渣,滤液浓缩,得浓缩提取液;
(5)、混合调配,装瓶杀菌,将哈肉酶解液、浓缩提取液、海虹鲜膏、花生碎、大蒜蓉、芝麻与其他剩余原料混合均匀,装瓶,封口,然后进行杀菌,杀菌温度在100℃保持15分钟,最后冷却即为成品。
Claims (2)
1.一种海鲜调味酱,其特征在于,是由下述重量份的原料制成:
蛤肉酶解液35-38、大蒜6-8、大蒜油2-4、特鲜味精2-3、花生4-6、I+G2-3、辣椒粉2-4、黑胡椒粉2-3、食盐3.9-4.5、芝麻2-4、浒苔3-5、树花菜4-6、海虹粉5-8、米糠多糖1-2、柠檬汁3-5、辣蓼草0.5-1、罗布麻叶0.8-1.2、苹果花0.8-1.5、枳壳0.5-1、鱼腥草0.8-1.2、葡萄酒8-10。
2.一种如权利要求1所述的海鲜调味酱的制备方法,其特征在于包括以下步骤:
(1)将鲜文蛤利用清水洗净后加水煮沸,待文蛤壳张开后,将文蛤肉剥下来,继续煮5-10分钟捞出,放入搅碎机中搅碎,加入2-3倍含有2-3%柠檬酸的水胶磨成浆,加入浆液1-2%的木瓜蛋白酶在50-55℃下酶解2-3小时,再加热至80-85℃,保温10-15分钟,得哈肉酶解液;
(2)将花生和水混合煮熟后去红衣,然后将其搅碎备用,将大蒜去皮搅成溶,在160-165℃的色拉油中炸成金黄色是沥干备用,芝麻除杂后入培砂锅中炒出金黄色,具有浓郁芝麻香味时,冷却备用;
(3)、将浒苔、树花菜分别在含有2-4%柠檬酸的水中漂洗10-15分钟,捞出脱水,绞制成末,加入海虹粉搅拌均匀,加入柠檬汁、葡萄酒隔水焖煮至汁液收干,碾磨成膏,得海虹鲜膏;
(4)、将辣蓼草、罗布麻叶、苹果花、枳壳、鱼腥草洗净,绞制成末,加5-8倍水煎煮40-60分钟,过滤去渣,滤液浓缩,得浓缩提取液;
(5)、混合调配,装瓶杀菌,将哈肉酶解液、浓缩提取液、海虹鲜膏、花生碎、大蒜蓉、芝麻与其他剩余原料混合均匀,装瓶,封口,然后进行杀菌,杀菌温度在100-105℃保持15-25分钟,最后冷却即为成品。
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CN106307465A (zh) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | 一种文蛤调味酱 |
CN107259474A (zh) * | 2017-04-25 | 2017-10-20 | 北海市君梦食品有限公司 | 柠檬香辣沙蟹汁的制备方法 |
CN107865399A (zh) * | 2017-12-22 | 2018-04-03 | 安徽王仁和米线食品有限公司 | 一种易存储型海鲜酱生产工艺 |
CN110754614A (zh) * | 2019-11-15 | 2020-02-07 | 四川省丹丹郫县豆瓣集团股份有限公司 | 一种海鲜风味豆瓣酱及其制备方法 |
CN112106972A (zh) * | 2020-09-27 | 2020-12-22 | 肖怡诺 | 一种芳香风味海鲜蘸料及其制备方法 |
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CN103564392A (zh) * | 2013-09-26 | 2014-02-12 | 鲁杨 | 一种调脂降压的鸡汁调味酱及其制备方法 |
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CN106307465A (zh) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | 一种文蛤调味酱 |
CN107259474A (zh) * | 2017-04-25 | 2017-10-20 | 北海市君梦食品有限公司 | 柠檬香辣沙蟹汁的制备方法 |
CN107259474B (zh) * | 2017-04-25 | 2020-06-09 | 北海市君梦食品有限公司 | 柠檬香辣沙蟹汁的制备方法 |
CN107865399A (zh) * | 2017-12-22 | 2018-04-03 | 安徽王仁和米线食品有限公司 | 一种易存储型海鲜酱生产工艺 |
CN110754614A (zh) * | 2019-11-15 | 2020-02-07 | 四川省丹丹郫县豆瓣集团股份有限公司 | 一种海鲜风味豆瓣酱及其制备方法 |
CN112106972A (zh) * | 2020-09-27 | 2020-12-22 | 肖怡诺 | 一种芳香风味海鲜蘸料及其制备方法 |
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