CN105876645A - 一种鲜豆鼓的制作方法 - Google Patents
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Classifications
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- 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
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Abstract
本发明公开了一种鲜豆鼓的制作方法,该方法包括将大豆挑选、清洗、浸泡后滤出;取竹叶洗净后与大豆一起煮制成熟,滤干水分,冷却后选出竹叶;加入食盐、曲药搅拌均匀后再将大豆放入发酵室发酵;选择青条辣椒和小米辣椒两种新鲜辣椒,在低温下烘烤得到干辣椒;将干辣椒小火炒制,做成辣椒面;将辣椒面与食盐、花椒粉、陈皮粉、香叶、八角粉、生抽、白砂糖、白胡椒粉、花生粉、黑芝麻粉混合均匀,制得到调料;发酵豆豉与调料按照7‑10:0.5‑1的质量比例搅拌均匀。本发明鲜豆鼓的制作方法做出的鲜豆豉避免豆豉发臭、发苦、口感稳定性好、色香味好、口感丰富、营养均衡,并且具有清热解毒、健脾开胃,富含人体所需的多种营养。
Description
技术领域
本发明涉及豆豉加工技术领域,具体涉及一种鲜豆鼓的制作方法。
背景技术
豆豉,是中国汉族特色发酵豆制品调味料。豆豉以黑豆或黄豆为主要原料,利用毛霉、曲霉或者细菌蛋白酶的作用,分解大豆蛋白质,达到一定程度时,加盐、加酒、干燥等方法,抑制酶的活力,延缓发酵过程而制成。豆豉的种类较多,按加工原料分为黑豆豉和黄豆豉,按口味可分为咸豆豉和淡豆豉。
豆豉是人们常吃的一种食品,传统方法制作以大豆为原料经微生物发酵而制成的,质量不稳定,不能克服口感发苦、发臭、口感稳定性不好,并且市场上大多数豆鼓都是纯发酵后没有添加任何调料,口感单一。
发明内容
针对以上现有技术的不足,提供一种避免豆豉发臭、发苦、口感稳定性好、色香味好、口感丰富、营养均衡,并且具有清热解毒、健脾开胃,富含人体所需的多种营养的鲜豆鼓的制作方法。
实现本发明的技术方案为:一种鲜豆鼓的制作方法,该方法包括如下步骤:
(1)发酵豆豉制作:将大豆挑选、清洗、浸泡10-20小时后滤出;取竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,然后将大豆滤干水分,冷却后选出竹叶;加入食盐、曲药搅拌均匀后再将大豆放入发酵室发酵得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒两种新鲜辣椒,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3)调料制作:将所述辣椒面与食盐、花椒粉、陈皮粉、香叶、八角粉、生抽、白砂糖、白胡椒粉、花生粉、黑芝麻粉混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照7-10:0.5-1的质量比例搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
优选地,所述步骤(1)中所述大豆与所述竹叶的质量比例为7-10:1-2,这样大豆与竹叶的比例比较均匀,味道比较均衡。
优选地,所述步骤(1)中所述大豆与所述竹叶的质量比例为5:1。
作为优选,所述竹叶为鲜金竹叶,金竹叶味道更浓,营养成分更多,这样口感更好。
优选地,所述青条辣椒和小米辣椒的质量比例为3-5:1-2,这样辣椒的香与辣结合更好,味道更鲜美。
优选地,所述调料中各原料的重量组分为:辣椒面8-10份、食盐1-3份、花椒粉1-3份、陈皮粉2-5份、香叶3-7份、八角粉4-6份、生抽3-5份、白砂糖3-5份、白胡椒粉2-5份、花生粉5-8份、黑芝麻粉5-8份。
作为优选,所述调料中各原料的重量组分为:辣椒面10份、食盐2份、花椒粉2份、陈皮粉3份、香叶5份、八角粉5份、生抽4份、白砂糖4份、白胡椒粉3份、花生粉6份、黑芝麻粉6份。
优选地,所述步骤(1)中所述发酵室为消毒恒温车间,温度恒定在40-50℃。
本发明中所采用的竹叶具有如下功效:竹叶中含有大量的黄酮类化合物和生物活性多糖及其他有效成分,如酚酸类化合物、蒽醌类化合物、萜类内酯、特种氨基酸和活性肤、锰、锌、硒等微量元素。竹叶中所含的功能因子主要是黄酮糖苷和香豆素类内酯。竹叶提取物有效成分包括黄酮、酚酮、蒽醌、内酯、多糖、氨基酸、微量元素等,具有优良的抗自由基、抗氧化、抗衰老、抗疲劳、降血脂、预防心脑血管疾病、保护肝脏、扩张毛细血管、疏通微循环、活化大脑、促进记忆、改善睡眠、抗癌症、美化肌肤等功效。竹叶具有清热除烦、生津利尿、主热病烦渴;小儿惊癎;咳逆吐衄;小便短赤;口糜舌疮。用于热病心烦、口渴,口舌生疮,小便赤涩。
花椒:花椒性温,味辛,有温中散寒、健胃除湿、止痛杀虫、解毒理气、止痒祛腥的功效;可用于治疗积食、停饮、呃逆、呕吐、风寒湿邪所致的关节肌肉疼痛、脘腹冷痛、泄泻、痢疾、蛔虫。
陈皮:味苦、辛,性温归肺、脾经理气健脾,燥湿化痰。
香叶:分泌、利尿、通经、退烧、利肝、杀虫、助产、激励、利胃、促进发汗、补身。
胡椒:温中,下气,消痰,解毒。治寒痰食积,脘腹冷痛,反胃,呕吐清水,泄泻,冷痢。并解食物毒。
黑芝麻:味甘,性平。有滋补肝肾,益血润肠,通便,通乳的功能。
八角:八角供药用,有祛风理气、和胃调中的功能,用于中寒呕逆、腹部冷痛、胃部胀闷等。
与现有技术相比本发明的有益效果在于:1、竹叶煮制过程中散发出清香味,该清香味能很好地除去大豆中的异常异味,同时,在高温条件蒸煮下,竹叶中的营养成分能很好地被释放出来被大豆所吸收,这样竹叶中的营养成分就能完全与大豆融合了;有效避免发酵豆豉发臭、发苦、口感稳定性差的问题,食用后具有清热解毒的功效;2、辣椒采用青条辣椒和小米辣椒两种新鲜辣椒,青条辣椒偏香,小米辣椒偏辣,两者组合在一起香辣俱佳,在50-60℃低温下烘烤得到干辣椒,能很好地将辣椒干燥,同时营养成分不易流失;将所述干辣椒小火炒制,辣椒香味更浓郁;3、将辣椒面与海藻食盐、花椒面、陈皮粉末、香叶、八角、生抽、白砂糖、白胡椒粉、花生末、黑芝麻粉调配成调料,与发酵豆豉充分混合,既能丰富豆豉的味道,同时它们各自有效成分充分与发酵豆豉结合,做出的鲜豆豉口感丰富、营养均衡,并且具有健脾开胃,富含人体所需的多种营养。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述。基于本发明中的实施例,本领域技术人员在没有做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
一种鲜豆鼓的制作方法,该方法按照如下步骤制成:
(1)发酵豆豉制作:挑选大豆,选择充分成熟、颗粒饱满均匀、皮薄肉多、无虫蚀、无霉烂变质、并且有一定新鲜度的非转基因黄豆,将大豆清洗干净、浸泡10-20小时后滤出;取金竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,大豆与金竹叶的质量比例为7:1,然后将大豆滤干水分,冷却后选出金竹叶;加入食盐、曲药搅拌均匀后再将大豆放入消毒恒温,温度恒定在40度的车间发酵室发酵5-7天得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒,按照青条辣椒和小米辣椒的质量比为3:1混合,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3)调料制作:取辣椒面8份、食盐2份、花椒粉2、陈皮粉3、香叶4、八角粉4份、生抽3份、白砂糖3份、白胡椒粉2份、花生粉5份、黑芝麻粉5份混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照12:1的质量比例放入不锈钢搅拌机搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
实施例2
该方法按照如下步骤制成:
(1)发酵豆豉制作:挑选大豆,选择充分成熟、颗粒饱满均匀、皮薄肉多、无虫蚀、无霉烂变质、并且有一定新鲜度的非转基因黄豆,将大豆清洗干净、浸泡10-20小时后滤出;取金竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,大豆与金竹叶的质量比例为7:1,然后将大豆滤干水分,冷却后选出金竹叶;加入食盐、曲药搅拌均匀后再将大豆放入消毒恒温,温度恒定在50度的车间发酵室发酵5-7天得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒,按照青条辣椒和小米辣椒的质量比为3:1混合,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3)调料制作:取辣椒面10份、食盐2份、花椒粉2份、陈皮粉3份、香叶5份、八角粉5份、生抽4份、白砂糖4份、白胡椒粉3份、花生粉6份、黑芝麻粉6份混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照10:1的质量比例放入不锈钢搅拌机搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
实施例3
该方法按照如下步骤制成:
(1)发酵豆豉制作:挑选大豆,选择充分成熟、颗粒饱满均匀、皮薄肉多、无虫蚀、无霉烂变质、并且有一定新鲜度的非转基因黄豆,将大豆清洗干净、浸泡10-20小时后滤出;取金竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,大豆与金竹叶的质量比例为5:1,然后将大豆滤干水分,冷却后选出金竹叶;加入食盐、曲药搅拌均匀后再将大豆放入消毒恒温,温度恒定在45度的车间发酵室发酵5-7天得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒,按照青条辣椒和小米辣椒的质量比为4:1混合,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3)调料制作:取辣椒面10份、食盐3份、花椒粉3份、陈皮粉5份、香叶6份、八角粉6份、生抽5份、白砂糖5份、白胡椒粉5份、花生粉8份、黑芝麻粉8份混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照12:1的质量比例放入不锈钢搅拌机搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
实施例4
一种鲜豆鼓的制作方法,该方法按照如下步骤制成:
(1)发酵豆豉制作:挑选大豆,选择充分成熟、颗粒饱满均匀、皮薄肉多、无虫蚀、无霉烂变质、并且有一定新鲜度的非转基因黄豆,将大豆清洗干净、浸泡10-20小时后滤出;取竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,大豆与竹叶的质量比例为7:1,然后将大豆滤干水分,冷却后选出金竹叶;加入食盐、曲药搅拌均匀后再将大豆放入消毒恒温,温度恒定在40度的车间发酵室发酵5-7天得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒,按照青条辣椒和小米辣椒的质量比为3:1混合,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3调料制作:取辣椒面8份、食盐2份、花椒粉2份、陈皮粉3份、香叶4份、八角粉4份、生抽3份、白砂糖3份、白胡椒粉2份、花生粉5份、黑芝麻粉5份混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照12:1的质量比例放入不锈钢搅拌机搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
实施例5
该方法按照如下步骤制成:
(1)发酵豆豉制作:挑选大豆,选择充分成熟、颗粒饱满均匀、皮薄肉多、无虫蚀、无霉烂变质、并且有一定新鲜度的非转基因黄豆,将大豆清洗干净、浸泡10-20小时后滤出;取竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,大豆与竹叶的质量比例为5:1,然后将大豆滤干水分,冷却后选出金竹叶;加入食盐、曲药搅拌均匀后再将大豆放入消毒恒温,温度恒定在50度的车间发酵室发酵5-7天得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒,按照青条辣椒和小米辣椒的质量比为3:1混合,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3)调料制作:取辣椒面10份、食盐2份、花椒粉2份、陈皮粉3份、香叶5份、八角粉5份、生抽4份、白砂糖4份、白胡椒粉3份、花生粉6份、黑芝麻粉6份混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照10:1的质量比例放入不锈钢搅拌机搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种鲜豆鼓的制作方法,其特征在于,该方法包括如下步骤:
(1)发酵豆豉制作:将大豆挑选、清洗、浸泡10-20小时后滤出;取竹叶洗净后与大豆一起在100-120℃高温下煮制成熟,然后将大豆滤干水分,冷却后选出竹叶;加入食盐、曲药搅拌均匀后再将大豆放入发酵室发酵得到发酵豆豉;
(2)辣椒制作:选择青条辣椒和小米辣椒两种新鲜辣椒,在50-60℃低温下烘烤得到干辣椒;将所述干辣椒小火炒制,冷却后碾磨成辣椒面;
(3)调料制作:将所述辣椒面与食盐、花椒粉、陈皮粉、香叶、八角粉、生抽、白砂糖、白胡椒粉、花生粉、黑芝麻粉混合均匀,小火炒制得到调料;
(4)将步骤(1)的发酵豆豉与步骤(3)的调料按照7-10:0.5-1的质量比例搅拌均匀,进入包装车间自动装袋、抽真空包装即得到。
2.根据权利要求1所述鲜豆鼓的制作方法,其特征在于,所述步骤(1)中所述大豆与所述竹叶的质量比例为7-10:1-2。
3.根据权利要求2所述鲜豆鼓的制作方法,其特征在于,所述步骤(1)中所述大豆与所述竹叶的质量比例为5:1。
4.根据权利要求1至3任一项所述鲜豆鼓的制作方法,其特征在于,所述竹叶为鲜金竹叶。
5.根据权利要求1所述鲜豆鼓的制作方法,其特征在于,所述青条辣椒和小米辣椒的质量比例为3-5:1-2。
6.根据权利要求1所述鲜豆鼓的制作方法,其特征在于,所述调料中各原料的重量组分为:辣椒面8-10份、食盐1-3份、花椒粉1-3份、陈皮粉2-5份、香叶3-7份、八角粉4-6份、生抽3-5份、白砂糖3-5份、白胡椒粉2-5份、花生粉5-8份、黑芝麻粉5-8份。
7.根据权利要求6所述鲜豆鼓的制作方法,其特征在于,所述调料中各原料的重量组分为:辣椒面10份、食盐2份、花椒粉2份、陈皮粉3份、香叶5份、八角粉5份、生抽4份、白砂糖4份、白胡椒粉3份、花生粉6份、黑芝麻粉6份。
8.根据权利要求1所述鲜豆鼓的制作方法,其特征在于,所述步骤(1)中所述发酵室为消毒恒温车间,温度恒定在40-50℃。
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