CN106376910A - 一种橘渣香菇酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种橘渣香菇酱及其制备方法。该橘渣香菇酱主要由橘渣和香菇制成,将过沸水后的橘渣和香菇以一定比例混合,锅中加入适量的食用油,烧热后放入蒜末和姜末,待稍微变色后加入橘渣和香菇,翻炒2‑3min,然后加入花生屑和豆豉炒匀,即做成橘渣香菇酱。本发明的橘渣香菇酱风味独特,营养丰富,有行气通络、化痰止咳的功效,又可用于消化不良、便秘等。不仅能使柑橘类水果渣得到有效利用,还能提高柑橘类水果的加工附加值,提高资源利用率。此外,其制备方便,易于实现工厂化生产。
Description
技术领域
本发明涉及一种酱,尤其涉及一种以柑橘类水果渣为原料的橘渣香菇酱及其制备方法。
背景技术
柑橘是我国优势农产品之一。目前,中国柑橘加工的主要产品有柑橘汁、糖水橘瓣罐头、柑橘果冻和果酱、柑橘蜜饯、柑橘果醋等。据估计,果汁类压榨中会产生50%左右的柑橘渣,罐头加工中会产生25%左右的柑橘皮渣。对橘渣采用填埋方式处理,既造成环境污染,又浪费资源,所以如果对这些副产品进行综合利用,不仅极大地保护了环境,而且有利于柑橘业的健康发展。
橘皮所含营养丰富,尤其富含维生素B1、维生素C、维生素P和挥发油等有益成分,橘子内侧薄皮和橘络富含丰富的膳食纤维和果胶物质,有行气通络、化痰止咳的功效,在抗氧化、抗癌、抗过敏以及预防血管破裂或渗血等多方面能发挥积极的保健作用。’
香菇是世界第二大食用菌,也是我国特产之一,在民间素有“山珍”之称。香菇富含维生素B群、铁、钾、维生素D原(经日晒后转成维生素D),可用于消化不良、便秘等的治疗。香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,能起到降血压、降胆固醇、降血脂的作用。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等具有有益作用。
本发明将橘渣和香菇有机的结合起来制成新的产品,使其充分发挥各自的优势,同时使其相辅相成,产生有益效果。
发明内容
本发明的目的在于提供一种橘渣香菇酱及其制备方法,从而不仅能使柑橘类水果渣得到有效利用,还能提高柑橘类水果的加工附加值,提高资源利用率。
为了实现上述目的,本发明采用如下技术方案:
一种橘渣香菇酱,由下述按质量百分比计的组分组成:橘渣15.9%-24.9%,香菇15.9%-24.9%,豆豉8.3%-15.9%,食用油34.5%-42.7%,蒜、姜4.2%-5.2%,花生3.8%-4.7%。
上述的橘渣香菇酱的制备方法,包括如下步骤:
(1)先按如下质量百分比分别称取原料:
橘渣15.9%-24.9%,香菇15.9%-24.9%,豆豉8.3%-15.9%,食用油34.5%-42.7%,蒜、姜4.2%-5.2%,花生3.8%-4.7%;
(2)将称量好的橘渣放入90-100℃下的热水中熬煮20-30min,滤干水分,留橘渣备用;
(3)将称量好的香菇放入90-100℃下的热水中熬煮2-3min,滤干水分,留香菇备用;
(4)将花生清洗干净,控掉水分,微波炉中150~200℃烤3~10min,晾凉,放入料理机中打碎,制得花生屑;
(5)将蒜和姜切成末,备用;
(6)将称量好的食用油放入炒锅中加热,油热后放入蒜末和姜末,待蒜末和姜末稍微变色后放入步骤(2)和步骤(3)中的橘渣和香菇,翻炒3-5min,然后加入步骤(4)中的花生屑和称量好的豆豉,继续翻炒,待炒匀后即可出锅,晾凉后装瓶即为成品的橘渣香菇酱。
进一步地,所述的豆豉为黄豆豉、黑豆豉、姜豆豉和水豆豉中的一种或两种以上。
本发明的有益效果在于:
(1)本发明实现了对柑橘渣的充分利用,香菇的添加不仅改善了本产品的口感,同时增加了其营养成分,使该橘渣香菇酱各组分充分发挥各自的优势,还能相辅相成,发挥有益作用。
(2)本发明选用橘渣作为原料,既有利于环境保护,也有利于柑橘业的健康发展,与香菇的协同作用,不仅实现了柑橘渣的资源化利用,而且所得产品口感好,营养价值高,具有可观的经济价值。
(3)本发明的橘渣香菇酱风味独特,营养丰富,有行气通络、化痰止咳的功效,同时能有效调理消化不良、便秘等症,长期食用,有良好的保健作用,且没有任何副作用。此外,其制备方便,保存简单,易于实现工厂化生产。
具体实施方式
下面结合具体实施例对本发明做进一步详细说明,但本发明并不限于此。
实施例1
A:将 25g香菇清洗干净放入沸水中煮2min,滤干水分,切成小丁,备用;
B:称取25g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将花生清洗干净,控掉水分,放进微波炉200℃烤3min,晾凉,放入料理机中打碎,制得花生屑,备用;
D:称取5.5g蒜和姜,切成末,备用;
E:将45g食用油放入炒锅中加热,放入蒜末和姜末,待蒜末和姜末稍微变色后放入橘渣和香菇,翻炒3min,然后依次加入5g花生屑和20g黄豆豉,继续翻炒,待炒匀后即可出锅,晾凉后装瓶即为成品的橘渣香菇酱。
实施例2
A:将 25g香菇清洗干净放入沸水中煮2min,滤干水分,切成小丁,备用;
B:称取30g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将花生清洗干净,控掉水分,放进微波炉200℃烤3min,晾凉,放入料理机中打碎,制得花生屑,备用;
D:称取5.5g蒜和姜,切成末,备用;
E:将45g食用油放入炒锅中加热,放入蒜末和姜末,待蒜末和姜末稍微变色后放入橘渣和香菇,翻炒3min,然后依次加入5g花生屑和10g黄豆豉,继续翻炒,待炒匀后即可出锅,晾凉后装瓶即为成品的橘渣香菇酱。
实施例3
A:将25g香菇清洗干净放入沸水中煮2min,滤干水分,切成小丁,备用;
B:称取20g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将花生清洗干净,控掉水分,放进微波炉200℃烤3min,晾凉,放入料理机中打碎,制得花生屑,备用;
D:称取5.5g蒜和姜,切成末,备用;
E:将45g食用油放入炒锅中加热,放入蒜末和姜末,待蒜末和姜末稍微变色后放入橘渣和香菇,翻炒3min,然后依次加入5g花生屑和15g姜豆豉,继续翻炒,待炒匀后即可出锅,晾凉后装瓶即为成品的橘渣香菇酱。
实施例4
A:将 20g香菇清洗干净放入沸水中煮2min,滤干水分,切成小丁,备用;
B:称取30g橘渣放入沸水中煮20min,滤干水分,留橘渣备用;
C:将花生清洗干净,控掉水分,放进微波炉200℃烤3min,晾凉,放入料理机中打碎,制得花生屑,并备用;
D:称取5.5g蒜和姜,切成末,备用;
E:将45g食用油放入炒锅中加热,放入蒜末和姜末,待蒜末和姜末稍微变色后放入橘渣和香菇,翻炒3min,然后依次加入5g花生屑和20g黄豆豉,继续翻炒,待炒匀后即可出锅,晾凉后装瓶即为成品的橘渣香菇酱。
Claims (4)
1.一种橘渣香菇酱,其特征在于,由下述按质量百分比计的组分组成:橘渣15.9%-24.9%,香菇15.9%-24.9%,豆豉8.3%-15.9 %,食用油34.5%-42.7%,蒜、姜4.2%-5.2%,花生3.8%-4.7%。
2.根据权利要求1所述的橘渣香菇酱,其特征在于,所述的豆豉为黄豆豉、黑豆豉、姜豆豉和水豆豉中的一种或两种以上。
3.根据权利要求1所述的橘渣香菇酱,其特征在于,所述橘渣为甜橙渣、宽皮柑橘渣中的一种或两种。
4.权利要求1至3任一项所述的橘渣香菇酱的制备方法,其特征在于,包括如下步骤:
(1)先按如下质量百分比分别称取原料:
橘渣15.9%-24.9%,香菇15.9%-24.9%,豆豉8.3%-15.9%,食用油34.5%-42.7%,蒜、姜4.2%-5.2%,花生3.8%-4.7%;
(2)将称量好的橘渣放入90-100℃下的热水中熬煮5-10min,滤干水分,留橘渣备用;
(3)将称量好的香菇放入90-100℃下的热水中熬煮2-3min,滤干水分,留香菇备用;
(4)将花生清洗干净,控掉水分,放进微波炉150~200℃烤3~10min,晾凉,放入料理机中打碎,制得花生屑;
(5)将蒜和姜切成末,备用;
(6)将称量好的食用油放入炒锅中加热,油热后放入蒜末和姜末,待蒜末和姜末稍微变色后放入步骤(2)和步骤(3)中的橘渣和香菇,翻炒3-5min,然后加入步骤(4)中的花生屑和称量好的豆豉,继续翻炒,待炒匀后即可出锅,晾凉后装瓶即为橘渣香菇酱。
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