CN106174430A - 一种美容黑豆猪蹄酱 - Google Patents
一种美容黑豆猪蹄酱 Download PDFInfo
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Abstract
本发明公开了一种美容黑豆猪蹄酱,其是由下述重量份的原料制得:黑豆40‑60、食用油3‑5、白腐乳1‑2、玫瑰1‑2、桃花1‑3、辣椒0.1‑0.2、食盐0.3‑0.5、蚝油1‑2、绞股蓝1‑2、月见草0.1‑0.3、明月草1‑2、龙眼肉1‑3、佛手0.3‑0.5、人参0.1‑0.2、白芨0.1‑0.3、白茯苓0.1‑0.2、元宝草1‑2、羊栖菜1‑3、永春1‑2、陈泡菜水4‑6、猪蹄140‑160。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种美容黑豆猪蹄酱。
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;现在还发展还有肉酱、鱼酱和果酱等调味品。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。海鲜酱,能够抑腥提鲜,是烹制海鲜的优质调料,亦可用于生鲜肉类的烹饪调味,分外香浓。
猪蹄是指猪的脚部(蹄)和小腿,在中国又叫元蹄,在华人世界中,猪蹄是猪常被人食用的部位之一,有多种不同的烹调作法。猪蹄含有丰富的胶原蛋白质,脂肪含量也比肥肉低。它能防治皮肤干瘪起皱、增强皮肤弹性和韧性,对延缓衰老和促进儿童生长发育都具有特殊意义。为此,人们把猪蹄称为“美容食品” 和“类似于熊掌的美味佳肴”。
现有的酱料口味单一,品种单一,缺乏营养,长期使用不利于健康,无法满足大众的多元化的需求。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种美容黑豆猪蹄酱。
本发明是通过以下技术方案实现的:
一种美容黑豆猪蹄酱,其是由下述重量份的原料制得:黑豆40-60、食用油3-5、白腐乳1-2、玫瑰1-2、桃花1-3、辣椒0.1-0.2、食盐0.3-0.5、蚝油1-2、绞股蓝1-2、月见草0.1-0.3、明月草1-2、龙眼肉1-3、佛手0.3-0.5、人参0.1-0.2、白芨0.1-0.3、白茯苓0.1-0.2、元宝草1-2、羊栖菜1-3、永春1-2、陈泡菜水4-6、猪蹄140-160。
所述的一种美容黑豆猪蹄酱,
制备方法包括以下步骤:
(1)将桂枝、过期茶叶、鲜柑子叶、陈皮、红糖按照9-10:2-4:1-2:1-2:1-2的比例混合均匀,得到的烟熏原料在300-450℃条件下干馏,所得的烟气经冷凝收集、静置、分层,取上层清液,再通过非极性大孔树脂动态吸附净化得烟熏液备用;
(2)将猪蹄洗净,剔去骨头,100-115℃蒸煮10-15min,冷却后切成小块,加入陈泡菜水混合均匀后,室温发酵3-5天,再将得发酵肉浸泡在烟熏液中30-50min中后,取出,得烟熏发酵肉备用;
(3)按重量份取黑豆、绞股蓝、月见草、明月草、龙眼肉、佛手、人参、白芨、白茯苓、元宝草、羊栖菜、永春,清洗干净后,破碎成浆,然后蒸熟,冷却,加入白腐乳搅拌均匀,室温发酵5-8天,得发酵酱料备用;
(4)食用油加热后,加入烟熏发酵肉、发酵酱料以及其余原料混匀后,锅中翻炒10-20分钟后,即得。
本发明的优点是:(1)本发明具有温补脾胃、补气养心血、镇静助眠、润肠通便、清热解毒、抗衰老、养润皮肤之功效;桃花的功效: 桃花有利水、活血、通便功效。黑豆,又名乌豆,内含丰富的蛋白质、多种矿物质和微量元素。中医认为,其味甘、性平、无毒。有解表清热、养血平肝、补肾壮阴、补虚黑发之功效。李时珍曰:“黑豆入肾功多,故能治水、消胀,下气,治风热而活血解毒。”
(2)本发明区别于由普通蔬菜和肉类制成的酱料,本发明以发酵过酱料与烟熏肉为原料制成酱料,保留了发酵酱料和烟熏肉的特殊风味,具有自然的香味,绿色环保无添加剂。
(3)本发明所使用烟熏液烟熏风味浓郁,无致癌物潜在危害,具有良好的开发前景,制得的酱料风味独特。。
具体实施方式
一种美容黑豆猪蹄酱,其是由下述重量份的原料制得:黑豆40、食用油3、白腐乳1、玫瑰1、桃花1、辣椒0.1、食盐0.3、蚝油1、绞股蓝1、月见草0.1、明月草1、龙眼肉1、佛手0.3、人参0.1、白芨0.1、白茯苓0.1、元宝草1、羊栖菜1、永春1、陈泡菜水4、猪蹄140。
所述的一种美容黑豆猪蹄酱,
制备方法包括以下步骤:
(1)将桂枝、过期茶叶、鲜柑子叶、陈皮、红糖按照9:2:1:1:1的比例混合均匀,得到的烟熏原料在300℃条件下干馏,所得的烟气经冷凝收集、静置、分层,取上层清液,再通过非极性大孔树脂动态吸附净化得烟熏液备用;
(2)将猪蹄洗净,剔去骨头,100℃蒸煮10min,冷却后切成小块,加入陈泡菜水混合均匀后,室温发酵3天,再将得发酵肉浸泡在烟熏液中30min中后,取出,得烟熏发酵肉备用;
(3)按重量份取黑豆、绞股蓝、月见草、明月草、龙眼肉、佛手、人参、白芨、白茯苓、元宝草、羊栖菜、永春,清洗干净后,破碎成浆,然后蒸熟,冷却,加入白腐乳搅拌均匀,室温发酵5天,得发酵酱料备用;
(4)食用油加热后,加入烟熏发酵肉、发酵酱料以及其余原料混匀后,锅中翻炒10分钟后,即得。
Claims (2)
1.一种美容黑豆猪蹄酱,其特征在于:其是由下述重量份的原料制得:黑豆40-60、食用油3-5、白腐乳1-2、玫瑰1-2、桃花1-3、辣椒0.1-0.2、食盐0.3-0.5、蚝油1-2、绞股蓝1-2、月见草0.1-0.3、明月草1-2、龙眼肉1-3、佛手0.3-0.5、人参0.1-0.2、白芨0.1-0.3、白茯苓0.1-0.2、元宝草1-2、羊栖菜1-3、永春1-2、陈泡菜水4-6、猪蹄140-160。
2.根据权利要求1所述的一种美容黑豆猪蹄酱,其特征在于:
制备方法包括以下步骤:
(1)将桂枝、过期茶叶、鲜柑子叶、陈皮、红糖按照9-10:2-4:1-2:1-2:1-2的比例混合均匀,得到的烟熏原料在300-450℃条件下干馏,所得的烟气经冷凝收集、静置、分层,取上层清液,再通过非极性大孔树脂动态吸附净化得烟熏液备用;
(2)将猪蹄洗净,剔去骨头,100-115℃蒸煮10-15min,冷却后切成小块,加入陈泡菜水混合均匀后,室温发酵3-5天,再将得发酵肉浸泡在烟熏液中30-50min中后,取出,得烟熏发酵肉备用;
(3)按重量份取黑豆、绞股蓝、月见草、明月草、龙眼肉、佛手、人参、白芨、白茯苓、元宝草、羊栖菜、永春,清洗干净后,破碎成浆,然后蒸熟,冷却,加入白腐乳搅拌均匀,室温发酵5-8天,得发酵酱料备用;
(4)食用油加热后,加入烟熏发酵肉、发酵酱料以及其余原料混匀后,锅中翻炒10-20分钟后,即得。
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CN112869159A (zh) * | 2021-02-04 | 2021-06-01 | 建昌帮药业有限公司 | 一种含叶酸的抗皱保健品 |
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CN104431973A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种烟熏肉蚕豆酱及其制备方法 |
CN104783146A (zh) * | 2015-04-30 | 2015-07-22 | 青岛拓联信息技术有限公司 | 一种黄豆猪蹄辣酱 |
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CN104783146A (zh) * | 2015-04-30 | 2015-07-22 | 青岛拓联信息技术有限公司 | 一种黄豆猪蹄辣酱 |
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Application publication date: 20161207 |