CN105815750A - 一种狗肉风味辣酱及其制备方法 - Google Patents
一种狗肉风味辣酱及其制备方法 Download PDFInfo
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明提供一种狗肉风味辣酱及其制备方法,涉及食品加工技术领域,该狗肉酱由以下原料制成:狗肉、动物源天然防腐剂、微生物源天然防腐剂、黑曲霉、菜籽油、草果、陈皮丝、姜、大蒜、食用盐、花椒、大料、小茴香、鸡精、辣椒酱、白醋、青笋、白砂糖、芝麻酱、酱油,本发明加入动物源防腐剂和微生物源防腐剂,具有很强的杀菌、抑菌能力,属于纯天然防腐剂对人体无毒无害,不会影响人体健康,可以有效的增强狗肉酱的保质期,本发明狗肉酱不仅味道鲜美,而且营养丰富,方便即食,有利于推广。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种狗肉风味辣酱及其制备方法。
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,加工而成的糊状调味品,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;肉酱、鱼酱和果酱作为调味酱已经不常见。这种地位在现代中国人的调味品里面也已然不存在了。随着酱制作工艺的进步,后来制酱之法也用于烹制其他非佐料菜肴,逐渐发展出一种烹调菜肴的方法,即酱法。
酱的成分可概括如次:含氮物质有蛋白质、多肽、肽。氨基酸有酪氨酸、胱氨酸、丙氨酸、亮氨酸、脯氨酸,天冬氨酸、赖氨酸、精氨酸、组氨酸、谷氨酸等;此外,尚有腐胺、尸胺、腺嘌呤、胆碱、甜菜碱、酪醇、酪胺和氨。糖类以糊精、葡萄糖为主,也含少量戊糖、戊聚糖。大豆约含18%脂肪,在制酱过程中,基本上无变化,故酱中所含脂肪,基本上都存于豆瓣中。酱中所含酸类,其挥发者有甲酸、乙酸、丙酸等;不挥发者有乳酸、琥珀酸、曲酸等。其他有机物有乙醇、甘油、维生素、有机色素等;无机物除多量的水、食盐外,尚有随原料带入的硫酸盐、磷酸盐、钙、镁、钾、铁等。酱刚开始并非作为调料,而是作为一种重要的食品而诞生的。而随着社会的不断进步发展,食物的日益丰富,酱的作用出现了很大的变化,从主要的配食品变成了很具体的调味品。早时酱除有调味功能,还有除毒功能。到了明朝,豆酱的生产更为发展,而鱼、肉制则日渐被淘汰。制酱的技术亦普遍流传于城乡劳动人民之间。
目前传统狗肉产品在国内市场销售有很大局限性,亟待开发新产品来填补市场。根据我公司多年对国内消费者的跟踪调查,狗肉酱在同类产品中尚属空白,有大量潜在消费者的需求,有必要来研发此种新产品。
发明内容
(一)解决的技术问题
针对上述现有技术不足,本发明提供一种狗肉风味辣酱及其制备方法,本发明狗肉酱不仅味道鲜美,而且营养丰富,方便即食,有利于推广。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:
一种狗肉风味辣酱,其含有以下重量份的原料:狗肉70-110份、动物源天然防腐剂7-17份、微生物源天然防腐剂7-17份、黑曲霉7-17份、菜籽油30-40份、草果20-30份、陈皮丝20-30份、姜8-18份、大蒜8-18份、食用盐12-20份、花椒5-15份、大料5-15份、小茴香5-15份、鸡精8-20份、辣椒酱70-100份、白醋25-35份、青笋20-30份、白砂糖12-18份、芝麻酱30-40份、酱油10-20份。
优选的,所述的狗肉风味辣酱含有以下重量份的原料:狗肉80-105份、动物源天然防腐剂10-15份、微生物源天然防腐剂10-15份、黑曲霉10-15份、菜籽油32-37份、草果22-28份、陈皮丝23-29份、姜10-16份、大蒜10-16份、食用盐15-18份、花椒7-12份、大料7-12份、小茴香7-12份、鸡精11-18份、辣椒酱80-95份、白醋28-32份、青笋23-27份、白砂糖15-17份、芝麻酱33-39份、酱油12-17份。
优选的,所述的狗肉风味辣酱含有以下重量份的原料:狗肉90份、动物源天然防腐剂12份、微生物源天然防腐剂12份、黑曲霉12份、菜籽油35份、草果25份、陈皮丝25份、姜13份、大蒜13份、食用盐16份、花椒10份、大料10份、小茴香10份、鸡精14份、辣椒酱85份、白醋30份、青笋25份、白砂糖15份、芝麻酱35份、酱油15份。
优选的,所述动物源天然防腐剂为蜂胶、鱼精蛋白和壳聚糖中的两种。
优选的,所述微生物源天然防腐剂为细菌素和乳酸链球菌素的混合物。
一种狗肉风味辣酱的制备方法,包括如下步骤:
S1、将草果、陈皮丝和小茴香混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
S2、将狗肉用温水洗净,放到白醋中浸泡3-4天后,再把狗肉放到营养滤汁中煮熟,切成粒状;
S3、将青笋煮熟沥干水,切成丁状;
S4、将菜籽油加热,倒入姜、大蒜、花椒煸炒1-2min,加入步骤S2得到狗肉粒、步骤S3制得的青笋丁、大料、食用盐、鸡精、白砂糖和酱油翻炒料5-25分钟,得到混合料,冷却至室温;
S5、将步骤S4冷却至室温的混合料放入干净的缸内,加入动物源防腐剂、微生物源天然防腐剂、辣椒酱、芝麻酱混合搅拌均匀,但注意不要满缸,缸口要10-15cm的距离,经灭菌处理后,盖上盖,密封即可。
(三)有益效果
本发明提供一种狗肉风味辣酱及其制备方法,本发明加入动物源防腐剂和微生物源防腐剂,具有很强的杀菌、抑菌能力,属于纯天然防腐剂对人体无毒无害,不会影响人体健康,可以有效的增强狗肉酱的保质期,本发明狗肉酱不仅味道鲜美,而且营养丰富,方便即食,有利于推广;狗肉不仅蛋白质含量高,而且蛋白质质量极佳,尤以球蛋白比例大,本发明狗肉风味辣酱对增强机体抗病力和细胞活力,增强器官功能,提高消化能力,促进血液循环,老年人冬天常吃,可增强抗寒能力;本发明狗肉风味辣酱具有味道鲜美,成本低廉,香辣可口,营养丰富和保存期长的优点。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
本实施例狗肉风味辣酱,其含有以下重量份的原料:狗肉70-110份、动物源天然防腐剂7-17份、微生物源天然防腐剂7-17份、黑曲霉7-17份、菜籽油30-40份、草果20-30份、陈皮丝20-30份、姜8-18份、大蒜8-18份、食用盐12-20份、花椒5-15份、大料5-15份、小茴香5-15份、鸡精8-20份、辣椒酱70-100份、白醋25-35份、青笋20-30份、白砂糖12-18份、芝麻酱30-40份、酱油10-20份。
按照本实施例原料中各原料重量份,狗肉风味辣酱的制备方法,包括如下步骤:
S1、将草果、陈皮丝和小茴香混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
S2、将狗肉用温水洗净,放到白醋中浸泡3-4天后,再把狗肉放到营养滤汁中煮熟,切成粒状;
S3、将青笋煮熟沥干水,切成丁状;
S4、将菜籽油加热,倒入姜、大蒜、花椒煸炒1-2min,加入步骤S2得到狗肉粒、步骤S3制得的青笋丁、大料、食用盐、鸡精、白砂糖和酱油翻炒料5-25分钟,得到混合料,冷却至室温;
S5、将步骤S4冷却至室温的混合料放入干净的缸内,加入动物源防腐剂、微生物源天然防腐剂、辣椒酱、芝麻酱混合搅拌均匀,但注意不要满缸,缸口要10-15cm的距离,经灭菌处理后,盖上盖,密封即可。
实施例2:
本实施例狗肉风味辣酱,其含有以下重量份的原料:狗肉70份、动物源天然防腐剂7份、微生物源天然防腐剂7份、黑曲霉7份、菜籽油30份、草果20份、陈皮丝20份、姜8份、大蒜8份、食用盐12份、花椒5份、大料5份、小茴香5份、鸡精8份、辣椒酱70份、白醋25份、青笋20份、白砂糖12份、芝麻酱30份、酱油10份。
按照本实施例原料中各原料重量份,狗肉风味辣酱的制备方法同实施例1。
实施例3:
本实施例狗肉风味辣酱,其含有以下重量份的原料:狗肉110份、动物源天然防腐剂17份、微生物源天然防腐剂17份、黑曲霉17份、菜籽油40份、草果30份、陈皮丝30份、姜18份、大蒜18份、食用盐20份、花椒15份、大料15份、小茴香15份、鸡精20份、辣椒酱100份、白醋35份、青笋30份、白砂糖18份、芝麻酱40份、酱油20份。
按照本实施例原料中各原料重量份,狗肉风味辣酱的制备方法同实施例1。
实施例4:
本实施例狗肉风味辣酱,其含有以下重量份的原料:狗肉90份、动物源天然防腐剂12份、微生物源天然防腐剂12份、黑曲霉12份、菜籽油35份、草果25份、陈皮丝25份、姜13份、大蒜13份、食用盐16份、花椒10份、大料10份、小茴香10份、鸡精14份、辣椒酱85份、白醋30份、青笋25份、白砂糖15份、芝麻酱35份、酱油15份。
按照本实施例原料中各原料重量份,狗肉风味辣酱的制备方法同实施例1。
实施例5:
本实施例狗肉风味辣酱,其含有以下重量份的原料:狗肉80份、动物源天然防腐剂10份、微生物源天然防腐剂10份、黑曲霉10份、菜籽油32份、草果22份、陈皮丝23份、姜10份、大蒜10份、食用盐15份、花椒7份、大料7份、小茴香7份、鸡精11份、辣椒酱80份、白醋28份、青笋23份、白砂糖15份、芝麻酱33份、酱油12份。
按照本实施例原料中各原料重量份,狗肉风味辣酱的制备方法同实施例1。
实施例6:
本实施例狗肉风味辣酱,其含有以下重量份的原料:狗肉105份、动物源天然防腐剂15份、微生物源天然防腐剂15份、黑曲霉15份、菜籽油37份、草果28份、陈皮丝29份、姜16份、大蒜16份、食用盐18份、花椒12份、大料12份、小茴香12份、鸡精18份、辣椒酱95份、白醋32份、青笋27份、白砂糖17份、芝麻酱39份、酱油17份。
按照本实施例原料中各原料重量份,狗肉风味辣酱的制备方法同实施例1。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案,而非对其限制,尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种狗肉风味辣酱,其特征在于,其含有以下重量份的原料:狗肉70-110份、动物源天然防腐剂7-17份、微生物源天然防腐剂7-17份、黑曲霉7-17份、菜籽油30-40份、草果20-30份、陈皮丝20-30份、姜8-18份、大蒜8-18份、食用盐12-20份、花椒5-15份、大料5-15份、小茴香5-15份、鸡精8-20份、辣椒酱70-100份、白醋25-35份、青笋20-30份、白砂糖12-18份、芝麻酱30-40份、酱油10-20份。
2.如权利要求1所述的狗肉风味辣酱,其特征在于,其含有以下重量份的原料:狗肉80-105份、动物源天然防腐剂10-15份、微生物源天然防腐剂10-15份、黑曲霉10-15份、菜籽油32-37份、草果22-28份、陈皮丝23-29份、姜10-16份、大蒜10-16份、食用盐15-18份、花椒7-12份、大料7-12份、小茴香7-12份、鸡精11-18份、辣椒酱80-95份、白醋28-32份、青笋23-27份、白砂糖15-17份、芝麻酱33-39份、酱油12-17份。
3.如权利要求1所述的狗肉风味辣酱,其特征在于,其含有以下重量份的原料:狗肉90份、动物源天然防腐剂12份、微生物源天然防腐剂12份、黑曲霉12份、菜籽油35份、草果25份、陈皮丝25份、姜13份、大蒜13份、食用盐16份、花椒10份、大料10份、小茴香10份、鸡精14份、辣椒酱85份、白醋30份、青笋25份、白砂糖15份、芝麻酱35份、酱油15份。
4.如权利要求1所述的狗肉风味辣酱,其特征在于,所述动物源天然防腐剂为蜂胶、鱼精蛋白和壳聚糖中的两种。
5.如权利要求1所述的狗肉风味辣酱,其特征在于,所述微生物源天然防腐剂为细菌素和乳酸链球菌素的混合物。
6.一种狗肉风味辣酱的制备方法,其特征在于,包括如下步骤:
S1、将草果、陈皮丝和小茴香混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
S2、将狗肉用温水洗净,放到白醋中浸泡3-4天后,再把狗肉放到营养滤汁中煮熟,切成粒状;
S3、将青笋煮熟沥干水,切成丁状;
S4、将菜籽油加热,倒入姜、大蒜、花椒煸炒1-2min,加入步骤S2得到狗肉粒、步骤S3制得的青笋丁、大料、食用盐、鸡精、白砂糖和酱油翻炒料5-25分钟,得到混合料,冷却至室温;
S5、将步骤S4冷却至室温的混合料放入干净的缸内,加入动物源防腐剂、微生物源天然防腐剂、辣椒酱、芝麻酱混合搅拌均匀,但注意不要满缸,缸口要10-15cm的距离,经灭菌处理后,盖上盖,密封即可。
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