CN105901662A - 一种即食蘸酱及其制备方法 - Google Patents
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Abstract
本发明涉及一种即食蘸酱及其制备方法，包括以下重量份的原料：黄豆酱20‑36份；豆瓣酱12‑21.6份；排骨酱1.28‑2.4份；辣椒酱1.6‑3份；白糖0.8‑1.8份；小米椒0.064‑0.12份；大葱8‑14.4份；食用油6.4‑12份；食用盐0.12‑0.24份；酱油0.08‑0.18份。制备方法为：将上述原料于30‑40℃下油炒，然后进行熬制，冷却出锅后即得。本发明将半成品的黄豆酱、豆瓣酱、排骨酱、辣椒酱作为基料，辅以爆香的大葱、米椒等进行调味，配伍合理，加工程序严格，无需二次加工，开盖即食，同时适用于夹馍、拌面、烧鱼等，口感鲜美、营养丰富、便于携带和储存。
Description
技术领域
本发明涉及食品加工技术领域，具体为一种即食蘸酱及其制备方法。
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。常见的酱类包括以小麦粉为主要原料的甜面酱、以豆类为主要原料的豆瓣酱、以及肉酱、鱼酱和果酱等，其中甜面酱和豆瓣酱为半成品，主要作为调味酱用于烹制其他非佐料菜肴，很少作为即食产品食用，外出旅游或佐餐时等不便于直接使用；另外，虽然目前市场上的可即食的酱料种类繁多，但仍难以满足现今市场上多样的口味风格。
发明内容
有鉴于此，本发明的目的在于克服现有技术的不足，提供一种口味鲜美、营养丰富、便于携带和储存、适合旅客途中食用的即食蘸酱及其制备方法。
为实现以上目的，本发明采用如下技术方案：
一种即食蘸酱，包括以下重量份的原料：黄豆酱20-36份；豆瓣酱12-21.6份；排骨酱1.28-2.4份；辣椒酱1.6-3份；白糖0.8-1.8份；小米椒0.064-0.12份；大葱8-14.4份；食用油6.4-12份；食用盐0.12-0.24份；酱油0.08-0.18份。
优选地：上述即食蘸酱包括以下重量份的原料：黄豆酱25-30份；豆瓣酱15-18份；排骨酱1.6-2份；辣椒酱2-2.5份；白糖1-1.5份；小米椒0.08-0.1份；大葱10-12份；食用油8-10份；食用盐0.15-0.2份；酱油0.1-0.15份。
进一步地：上述即食蘸酱包括以下重量份的原料：黄豆酱28份；豆瓣酱16份；排骨酱1.8份；辣椒酱2.3份；白糖1.2份；小米椒0.09份；大葱11份；食用油9份；食用盐0.17份；酱油0.13份。
上述黄豆酱、豆瓣酱、排骨酱购买自市场，生产厂家为海天味业。
优选地：所述辣椒酱为油制辣椒酱；其中辣椒酱为辣妹子食品股份有限公司生产的的辣妹子辣椒酱。
优选地：所述酱油为生抽酱油。
一种制备上述即食蘸酱的方法，包括以下步骤：
(1)按上述重量份分别称取黄豆酱、豆瓣酱、排骨酱和辣椒酱，并将其混合均匀，得混合物料；
(2)将大葱及小米椒洗净、去杂，然后将大葱切为葱段，将小米椒切为米椒圈备用；
(3)将上述重量份的食用油加热至30-40℃后，倒入所述葱段翻炒3-5次后，依次倒入所述米椒圈、混合物料、酱油、食用盐和白糖熬制至红色膏状、冷却后即得即食蘸酱。
优选地：步骤(2)中所述葱段的长度为1-2mm，辣椒圈的长度为0.8-1mm。
优选地：步骤(3)中所述熬制为于90-100℃温度下熬制40-50min。
黄豆酱又称大豆酱、豆酱，用黄豆炒熟磨碎后发酵而制成，是我国传统的调味酱。黄酱有浓郁的酱香和酯香，咸甜适口，用于醮、焖、蒸、炒、拌等各种烹调方式，黄豆酱的药理作用：有补中益气，健脾利湿，止血降压，涩精止带的功效；主治中气不足，倦怠少食，高血压，咯血，衄血，妇女带下等病症；可延缓动脉硬化，降低胆固醇，促进肠蠕动，增进食欲；同时它还含有大脑和神经组织的重要组成部分磷脂，并含有丰富的胆碱，有健脑作用，可增强记忆力；黄豆酱是降低前列腺增生症及肠癌发病率的食疗佳品。
豆瓣酱是由各种微生物相互作用，产生复杂生化反应，而酿造出来的一种发酵红褐色调味料，它是由蚕豆(华南，西南等地用蚕豆，中原，华东地区多用黄豆)、曲子(一种用来发酵的菌)、盐、做成的。豆瓣酱的主要成分有蛋白质、脂肪、维生素、钙、磷、铁等，这些都是人体不可缺少的营养成分；2、豆瓣酱富含优质蛋白质，烹饪时不仅能增加菜品的营养价值，而且蛋白质在微生物的作用下生成氨基酸，可使菜品呈现出更加鲜美的滋味，有开胃助食的功效；3、豆瓣酱中还富含亚油酸，亚麻酸，对人体补充必须脂肪酸和降低胆固醇均有益处，从而降低患心血管疾病的机率；4、豆瓣酱中的脂肪富含不饱和脂肪酸和大豆磷脂，有保持血管弹性、健脑和防止脂肪肝形成的作用。
排骨酱以天然酿造晒豉、大蒜、辣椒、白糖、番茄、芝麻为主要原料，配以其他调味料精制而成，其酱香有鲜甜微咸，色泽光亮，呈深红色适合烹调各种红烧类焖类菜肴。
辣椒酱有油制和水制两种，油制是用芝麻油和辣椒制成，颜色鲜红，上面浮着一层芝麻油，容易保存；水制是用水和辣椒制成，颜色鲜红，加入蒜，姜，糖，盐，可以长期保存，味道更鲜美。辣椒酱具有以下功效：1、解热镇痛：辣椒辛温，能够通过发汗而降低体温，并缓解肌肉疼痛，因此具有较强的解热镇痛作用；2、预防癌变：辣椒的有效成分辣椒素是一种抗氧化物质，它可阻止有关细胞的新陈代谢，从而终止细胞组织的癌变过程，降低癌症细胞的发生率；3、增加食欲、帮助消化：辣椒强烈的香辣味能刺激唾液和胃液的分泌，增加食欲，促进肠道蠕动，帮助消化；4、降脂减肥：辣椒所含的辣椒素，能够促进脂肪的新陈代谢，防止体内脂肪积存，有利于降脂减肥防病。
酱油是以大豆、小麦等原料，经过原料预处理、制曲、发酵、浸出淋油及加热配制等工艺生产出来的调味品，营养极其丰富，主要营养成份包括氨基酸、可溶性蛋白质、糖类、酸类等，色泽红褐色，有独特酱香，滋味鲜美，有助于促进食欲。酱油一般有老抽和生抽两种：生抽较咸，用于提鲜；老抽较淡，用于提色。酱油含有多种维生素和矿物质，可降低人体胆固醇，降低心血管疾病的发病率；酱油能产生一种天然的防氧化成分，它有助于减少自由基对人体的损害，其功效比常见的维生素C和维生素E等防氧化剂高十几倍，用一点点酱油所达到抑制自由基的效果，与一杯红葡萄酒相当。
小米椒是辣椒的一种，一般指朝天椒，个体小，未成熟时为淡绿色，成熟为橙黄色，干小米椒为红带橙黄色，大红色的则不是该品种。其富含VC，胡萝卜素，含蛋白质，糖类，矿物质(钙，磷，铁，硒，钴)，色素(隐黄素，辣椒红素，微量辣椒玉红素)，龙葵素，脂肪油，树脂，挥发油，辣味成分(辣椒碱，二氢辣椒碱，高辣椒碱等)，性味辛辣热，具有温中健胃，杀虫功效，主治胃寒食饮不振，消化不良，风湿腰痛，腮腺炎，多发性疖肿等症，辣椒素也是一种潜在的抗癌物质，抗氧化剂。
大葱，学名：(Allium fistulosum L.var.giganteum Makion)，别名：葱、青葱、四季葱、事菜，是葱的一种，可分为普通大葱、分葱、胡葱和楼葱四个类型。大葱味辛，性微温，具有发表通阳，有解毒调味，发汗抑菌和舒张血管的作用。主要用于风寒感冒、恶寒发热、头痛鼻塞，阴寒腹痛，痢疾泄泻，虫积内阻，乳汁不通，二便不利等症状。大葱含有挥发油，油中主要成分为蒜素，又含有二烯内基硫醚、草酸钙。另外，还含有脂肪、糖类、胡萝卜素等、维生素B、维生素C、烟酸、钙、镁、铁等成分。为多年生草本植物，叶子圆筒形，中间空，脆弱易折，呈青色。在东亚国家以及各处华人地区中，葱常作为一种很普遍的香料调味品或蔬菜食用，在东方烹调中占有重要的角色。
本发明将半成品的黄豆酱、豆瓣酱、排骨酱、辣椒酱作为基料，辅以爆香的大葱、小米椒等进行调味，配伍合理，加工程序严格，不添加任何香精和防腐剂，无需二次加工，开盖即食，同时适用于夹馍、拌面、烧鱼等，口感鲜美、营养丰富、便于携带和储存，适合旅客途中食用，方便、快捷、省时、省力、省心。
具体实施方式
下面通过三个具体实施例，对本发明的技术方案做进一步的详细描述。
实施例1
一种即食蘸酱，包括以下重量份的原料：黄豆酱20份；豆瓣酱12份；排骨酱1.28份；油制辣椒酱1.6份；白糖0.8份；小米椒0.064份；大葱8份；食用油6.4份；食用盐0.12份；生抽酱油0.08份。
其制备方法为：
(1)按上述重量份分别称取黄豆酱、豆瓣酱、排骨酱和辣椒酱，并将其混合均匀，得混合物料；
(2)将大葱及小米椒洗净、去杂，然后将大葱切为长度为1mm的葱段，将小米椒切为长度为0.8mm米椒圈备用；
(3)将上述重量份的食用油倒入炒锅内加热至30℃后，倒入所述葱段翻炒3次后，依次倒入所述米椒圈、混合物料、酱油、食用盐和白糖文，于90℃温度下熬制40min、冷却出锅后即得即食蘸酱。
实施例2
一种即食蘸酱，包括以下重量份的原料：黄豆酱28份；豆瓣酱16份；排骨酱1.8份；油制辣椒酱2.3份；白糖1.2份；小米椒0.09份；大葱11份；食用油9份；食用盐0.17份；生抽酱油0.13份。
其制备方法为：
(1)按上述重量份分别称取黄豆酱、豆瓣酱、排骨酱和辣椒酱，并将其混合均匀，得混合物料；
(2)将大葱及小米椒洗净、去杂，然后将大葱切为长度为1.5mm的葱段，将小米椒切为长度为0.9mm米椒圈备用；
(3)将上述重量份的食用油倒入炒锅内加热至35℃后，倒入所述葱段翻炒4次后，依次倒入所述米椒圈、混合物料、酱油、食用盐和白糖，于95℃温度下熬制45min，冷却出锅后即得即食蘸酱。
实施例3
一种即食蘸酱，包括以下重量份的原料：黄豆酱36份；豆瓣酱21.6份；排骨酱2.4份；油制辣椒酱3份；白糖1.8份；小米椒0.12份；大葱14.4份；食用油12份；食用盐0.24份；生抽酱油0.18份。
其制备方法为：
(1)按上述重量份分别称取黄豆酱、豆瓣酱、排骨酱和辣椒酱，并将其混合均匀，得混合物料；
(2)将大葱及小米椒洗净、去杂，然后将大葱切为长度为2mm的葱段，将小米椒切为长度为1mm米椒圈备用；
(3)将上述重量份的食用油倒入炒锅内加热至40℃后，倒入所述葱段翻炒5次后，依次倒入所述米椒圈、混合物料、酱油、食用盐和白糖，于100℃温度下熬制50min，冷却出锅后即得即食蘸酱。
上述实施例中所述的黄豆酱为海天味业提供的海天黄豆酱、豆瓣酱为海天味业提供的海天豆瓣酱、排骨酱为海天味业提供的海天锦上鲜排骨酱、辣椒酱为辣妹子食品股份有限公司提供的辣妹子辣椒酱。
以上所述的具体实施方式，对本发明的目的、技术方案和有益效果进行了进一步详细说明，所应理解的是，以上所述仅为本发明的具体实施方式而已，并不用于限定本发明的保护范围，凡在本发明的精神和原则之内，所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (8)
1.一种即食蘸酱，其特征在于，包括以下重量份的原料：黄豆酱20-36份；豆瓣酱12-21.6份；排骨酱1.28-2.4份；辣椒酱1.6-3份；白糖0.8-1.8份；小米椒0.064-0.12份；大葱8-14.4份；食用油6.4-12份；食用盐0.12-0.24份；酱油0.08-0.18份。
2.根据权利要求1所述的即食蘸酱，其特征在于，包括以下重量份的原料：黄豆酱25-30份；豆瓣酱15-18份；排骨酱1.6-2份；辣椒酱2-2.5份；白糖1-1.5份；小米椒0.08-0.1份；大葱10-12份；食用油8-10份；食用盐0.15-0.2份；酱油0.1-0.15份。
3.根据权利要求1所述的即食蘸酱，其特征在于，包括以下重量份的原料：黄豆酱28份；豆瓣酱16份；排骨酱1.8份；辣椒酱2.3份；白糖1.2份；小米椒0.09份；大葱11份；食用油9份；食用盐0.17份；酱油0.13份。
4.根据权利要求1所述的即食蘸酱，其特征在于，所述辣椒酱为油制辣椒酱。
5.根据权利要求1所述的即食蘸酱，其特征在于，所述酱油为生抽酱油。
6.一种制备如权利要求1-5中任一项所述的即食蘸酱的方法，其特征在于，包括以下步骤：
(1)按上述重量份分别称取黄豆酱、豆瓣酱、排骨酱和辣椒酱，并将其混合均匀，得混合物料；
(2)将大葱及小米椒洗净、去杂，然后将大葱切为葱段，将小米椒切为米椒圈备用；
(3)将上述重量份的食用油加热至30-40℃后，倒入所述葱段翻炒3-5次后，依次倒入所述米椒圈、混合物料、酱油、食用盐和白糖熬制至红色膏状、冷却后即得即食蘸酱。
7.根据权利要求6所述的方法，其特征在于，步骤(2)中所述葱段的长度为1-2mm，辣椒圈的长度为0.8-1mm。
8.根据权利要求6所述的方法，其特征在于，步骤(3)中所述熬制为于90-100℃温度下熬制40-50min。
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| CN104783143A (zh) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | 一种豆瓣酱 |
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