CN106387818A - 一种芝麻酱拌面酱的制备方法 - Google Patents
一种芝麻酱拌面酱的制备方法 Download PDFInfo
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- CN106387818A CN106387818A CN201610042806.6A CN201610042806A CN106387818A CN 106387818 A CN106387818 A CN 106387818A CN 201610042806 A CN201610042806 A CN 201610042806A CN 106387818 A CN106387818 A CN 106387818A
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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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
Abstract
本发明提供一种芝麻酱拌面酱的制备方法, 配料有肉、芝麻酱、韭菜花酱、豆腐乳、葱、蒜、小米椒、香菜,本发明是结合了湖北热干面、传统经典涮羊肉蘸料以及宁夏特色羊肉臊子面精华制作而成,具有养心安神,清热去毒,清洁肌肤,活血化瘀,消炎杀菌,调和五脏,平衡内分泌,改善皮肤微循环作用的芝麻酱拌面酱的制备方法。
Description
技术领域
本发明属于食品,特别是一种芝麻酱拌面酱的制备方法。
背景技术
热干面与河南烩面、山西刀削面、四川担担面同称为中国四大名面。热干面的面条纤细根根有筋力,色泽黄而油润,滋味鲜美。拌以香油、芝麻酱、富清鲜辣味粉、五香酱菜等配料,色香味俱全。武汉热干面可谓享誉全国,乃至享誉世界。武汉夏天高温,跨时长,长期以来人们在面条中加入食用碱以防变质,这就是热干面的前身—切面。清朝《汉口竹枝词》就有记载:“三天过早异平常,一顿狼餐饭可忘。切面豆丝干线粉,鱼餐圆子滚鸡汤。”热干面原料:碱水面,辣萝卜、五香萝卜,香油,酱油,酸豆角、盐、鸡精、富清鲜辣味粉、胡椒粉、醋、蒜汁、卤水汁、芝麻酱、香葱或香菜。
涮羊肉,又称“羊肉火锅”,始于元代,兴起于清代,早在18世纪,康熙、乾隆二帝所举办的几次规模宏大的“千叟宴”,内中就有羊肉火锅。后流传至市肆,由清真馆经营。《旧都百话》云:“羊肉锅子,为岁寒时最普通之美味,须与羊肉馆食之。此等吃法,乃北方游牧遗风加以研究进化,而成为特别风味”。调料采用独特配方,经过食品专家的研究确认,调料除选用优质芝麻酱、酱豆腐、腌韭菜花、虾酱、虾油、料酒等原料之外,还选用三十多种中药材,经科学配比调制而成,不仅保证调料的色、香、味俱全,同时还有滋补强身的作用。
羊肉臊子面是宁夏著名的传统面食。据说是由唐朝初期的“长寿面”演化而来,成为老人寿辰、小孩生日及其他节日的待客佳品,含“福寿延年”之意。汤香,是臊子面的主要特色,俗云“吃饭吃汤”,意即指此。臊子汤主要用肉、辣椒油、时鲜蔬菜、豆腐及各种调料做成。一般选用好里脊肉,肉要切得细碎均匀,热锅炒炼(炝),随后依次加入辣面、葱、姜、调料以及米醋等。炝汤讲究油温火候,注重调料。炝好的臊子红汤,色浓而味淡,油重而不腻,加上黄花、木耳、蒜苗、豆腐、鸡蛋等,红、黄、绿、白相间,酸、辣、香、甜皆备,看上去色泽鲜艳,闻一闻香气袭人。洁白柔韧的细丝长面配上这样的臊子红汤,看一眼,登时让人食欲大增,吃起来酸辣可口,油而不腻。汤香味美,很受人们的青睐。
发明内容
本发明的目的是提供一种结合湖北热干面、传统经典涮羊肉蘸料以及宁夏特色羊肉臊子面精华制作而成,具有养心安神,清热去毒,清洁肌肤,活血化瘀,消炎杀菌,调和五脏,平衡内分泌,改善皮肤微循环作用的芝麻酱拌面酱的制备方法。
本发明的技术方案是:
一种芝麻酱拌面酱的制备方法,首先准备原料:将新鲜肉切成肉丁备用;准备适量葱、蒜、小米椒、香菜,洗净后切碎备用;将芝麻酱和凉白开以1:2的比例混合并搅拌均匀至芝麻酱和白开水完全融合即成芝麻酱料备用;然后按以下方法制作:a.将肉丁放入烧开的油锅中翻炒致肉变色后,放入适量料酒、白糖;b.肉炒熟后放入小米椒,翻炒两下放蒜,然后倒入适量开水,没过锅中原料;c.沸腾3~5分钟后倒入肉丁重量2~3倍的芝麻酱料,加入肉丁重量10~20%的韭菜花酱、10~20%的豆腐乳搅拌均匀;d.关火后在肉酱上撒上适量葱花、香菜末即可。
作为一种优选方案,其特征在于小米椒、葱、蒜、香菜中的一种或多种由其脱水蔬菜替代。
作为一种优选方案,其特征在于小米椒、葱、蒜、香菜中的一种或多种由其干燥粉状物替代。
本发明涉及一种芝麻酱拌面酱汁,是结合湖北热干面,传统经典涮羊肉蘸料以及宁夏特色羊肉臊子面的精华制作而成。其主要原料有:新鲜肉、新鲜小米椒,葱,蒜,芝麻酱,豆腐乳,韭菜花酱,香菜。
本发明味道鲜美,营养丰富。其中主料所选新鲜羊肉为宁夏盐池羊肉,制作时也可以选用新鲜虾仁,猪肉,牛肉等作为主料。该产品的营养分析如下:
羊肉:羊肉是中国人民食用的主要肉类之一,羊肉比猪肉的肉质要细嫩,而且比猪肉和牛肉的脂肪、胆固醇含量都要少。相对猪肉而言,羊肉蛋白质含量较多,脂肪含量较少。维生素B1、B2、B6以及铁、锌、硒的含量颇为丰富。此外,羊肉肉质细嫩,容易消化吸收,多吃羊肉有助于提高身体免疫力。羊肉热量比牛肉要高,历来被当做秋冬御寒和进补的重要食品之一。
羊肉历来被当作冬季进补的重要食品之一。寒冬常吃羊肉可益气补虚,促进血液循环,增强御寒能力。羊肉还可增加消化酶,保护胃壁,有助于消化。中医认为,羊肉具有补精血,益虚劳,温中健脾,补肾壮阳,养肝等功效。对虚劳嬴瘦、腰膝酸软、脾胃虚弱、食少反胃,头眩明目、肾阳不足、气血亏虚、阳痿、寒疝、产后虚冷、缺乳等病症有良效。尤其适合老年人、体虚的男人和产后妇女。
芝麻酱:1.芝麻酱富含蛋白质、氨基酸及多种维生素和矿物质,有很高的保健价值。2.芝麻酱中含钙量比蔬菜和豆类都高得多,仅次于虾皮,经常食用对骨骼、牙齿的发育都大有益处。3.芝麻酱含铁比猪肝、鸡蛋黄都高出数倍,经常食用不仅对调整偏食厌食有积极的作用,还能纠正和预防缺铁性贫血。4.芝麻酱含有丰富的卵磷脂,可防止头发过早变白或脱落。
5.芝麻含有大量油脂,有很好的润肠通便作用。6.常吃芝麻酱能增加皮肤弹性,令肌肤柔嫩健康。
豆腐乳:1.腐乳中锌和维生素B族的含量很丰富,常吃不仅可以补充维生素B12,还能预防老年性痴呆。腐乳的蛋白质是豆腐的2倍,且极易消化吸收,所以被称之为东方奶酪。腐乳富含植物蛋白质,经过发酵后,蛋白质分解为各种氨基酸,可直接消化吸收。又产生了酵母等物质,故能健脾养胃,增进食欲,帮助消化。发酵豆制品营养丰富,易于消化,在发酵过程中生成大量的低聚肽类,具有抗衰老、防癌症、降血脂、调节胰岛素等多种生理保健功能,对身体健康十分有利。 2.具有降低血液中胆固醇浓度、减少患冠心病危险的功能。发酵豆制品中含有丰富的苷元型异黄酮,它是大豆和豆腐中原有的异黄酮经发酵转化的,但比原有的异黄酮功能性更强,且更易吸收。60克豆豉、60克豆酱或100克腐乳就含有50毫克的高活性异黄酮,达到美国食品与药物管理局推荐预防冠心病的每日摄取量。 3.具有降血压功能。国外已经用大豆蛋白化学分解的办法生产降血压肽的保健食品,我们的实验发现中国的传统豆豉、腐乳就含有高活性的降血压肽。其实大豆在发酵时,微生物要首先把大豆蛋白分解为更小的分子,这就是所谓的肽。 4.具有预防骨质疏松症功能。发酵豆制品中的大豆异黄酮能提高成骨细胞活性,促进胰岛素样生长因子的产生,从而防止骨质疏松症。日本的营养调查发现:每天喝豆酱汤或吃发酵豆制品的人,骨质疏松症患病率明显降低,尤其是老人和妇女。5.笔者研究发现:豆腐中含有的抗氧化成分,如维生素E、异黄酮等酚类物质,以及一些肽类,使豆腐具有清除自由基的能力,而经过发酵制得的腐乳清除自由基能力比豆腐高5~10倍,比番茄、葡萄等果蔬还高10多倍。6.豆豉含有大量能溶解血栓的纳豆激酶,还富含一些能产生大量B族维生素和抗菌素的细菌,被称为是最有效的防治老年心血管疾病、保持血管健康的食品。 7.发酵豆制品具有防治老年性痴呆症的功效。人体产生的乙酰胆碱酯酶是分解神经末端传达物质的酶,现代医学认为它的存在与老年痴呆症发病有关。笔者在和日本专家的共同研究中发现,我国腐乳具有明显乙酰胆碱酯酶抑制活性。也就是说,发酵的腐乳,对防治老年性痴呆症有效。
韭菜花酱:韭菜花味辛甘性温,可温肾阳、强腰膝。它还有活血散淤、除胃热、解药毒的功效。另外韭菜花中的纤维素含量比较高,这对防治便秘有益。韭菜花中含有蒜素,还有一定杀菌作用。韭菜花富含水分,蛋白质,脂肪,糖类,灰分,矿物质钙、磷、铁,维生素A原、维生素B1、维生素B2、维生素c和食物纤维等。适宜夜盲症,干眼病之人食用,因为韭菜花中所含大量的维生索A原可维持视紫质的正常效能。又适宜皮肤粗糙以及便秘之人食用。
1、补肾温阳:韭菜胡性温,味道辛,可以很好的起到补肾的作用,所以可以帮助男性治疗阳痿,遗精等等那哪行疾病。
2、益肝健胃:在韭菜花当中含有挥发性精油及硫化物等特殊成分,可以散发出一种独特的辛香味道,这种味道可以有效地疏调肝气,增进食欲,增强消化功能。
3、行气血:韭菜化的辛辣气味可以帮助散瘀活血,行气导滞作用,特别适合跌打损伤、反胃、肠炎、吐血、胸痛等症。
4、润肠通便:韭菜含有大量维生素和粗纤维,能增进胃肠蠕动,治疗便秘,预防肠癌。
5、补充维生素A:韭菜花含有大量的维生素A,很适合夜盲症病人进食,对于干眼病人也很有好处,韭菜花里面的维生素A可以维持视紫质的正常功能,同时对于皮肤太粗糙的人以及有便秘的人有好处,一般人群都适合吃韭菜花。
6、降低血脂:同时韭菜有着“壮阳草”的称号,有很好的保健功效,韭菜花保健效果更好。韭菜花还有很好的降低血脂的作用,对于冠心病病人是有好处的。同时韭菜花还是一种温补肝肾,还有很好的固精健胃的作用,韭菜对出鼻血,吐血有好处。
具体实施方式
实施例一:
首先准备原料:将1000克新鲜肉切成肉丁备用;准备适量葱、蒜、小米椒、香菜,洗净后切碎备用;将芝麻酱和凉白开以1:2的比例混合并搅拌均匀至芝麻酱和白开水完全融合即成芝麻酱料备用;然后按以下方法制作:a.将肉丁放入烧开的油锅中翻炒致肉变色后,放入适量料酒、白糖;b.肉炒熟后放入小米椒,翻炒两下放蒜,然后倒入适量开水,没过锅中原料;c.沸腾3~5分钟后倒入2000克的芝麻酱料,加入100克韭菜花酱、100克豆腐乳搅拌均匀;d.关火后在肉酱上撒上适量葱花、香菜末即成芝麻酱拌面酱。
实施例二:
首先准备原料:将1000克新鲜肉切成肉丁备用;准备适量葱、蒜、小米椒、香菜,洗净后切碎备用;将芝麻酱和凉白开以1:2的比例混合并搅拌均匀至芝麻酱和白开水完全融合即成芝麻酱料备用;然后按以下方法制作:a.将肉丁放入烧开的油锅中翻炒致肉变色后,放入适量料酒、白糖;b.肉炒熟后放入小米椒,翻炒两下放蒜,然后倒入适量开水,没过锅中原料;c.沸腾3~5分钟后倒入3000克的芝麻酱料,加入200克韭菜花酱、200克豆腐乳搅拌均匀;d.关火后在肉酱上撒上适量葱花、香菜末即成芝麻酱拌面酱。
实施例三:
首先准备原料:将1000克新鲜肉切成肉丁备用;准备适量葱、蒜、小米椒、香菜,洗净后切碎备用;将芝麻酱和凉白开以1:2的比例混合并搅拌均匀至芝麻酱和白开水完全融合即成芝麻酱料备用;然后按以下方法制作:a.将肉丁放入烧开的油锅中翻炒致肉变色后,放入适量料酒、白糖;b.肉炒熟后放入小米椒,翻炒两下放蒜,然后倒入适量开水,没过锅中原料;c.沸腾3~5分钟后倒入2500克的芝麻酱料,加入150克韭菜花酱、150克豆腐乳搅拌均匀;d.关火后在肉酱上撒上适量葱花、香菜末即成芝麻酱拌面酱。
本发明不限于以上实施例,小米椒、葱、蒜、香菜中的一种或多种可以由其脱水蔬菜或由其制成的干燥粉替代。
Claims (3)
1.一种芝麻酱拌面酱的制备方法,首先准备原料:将新鲜肉切成肉丁备用;准备适量葱、蒜、小米椒、香菜,洗净后切碎备用;将芝麻酱和凉白开以1:2的比例混合并搅拌均匀至芝麻酱和白开水完全融合即成芝麻酱料备用;然后按以下方法制作:a.将肉丁放入烧开的油锅中翻炒致肉变色后,放入适量料酒、白糖;b.肉炒熟后放入小米椒,翻炒两下放蒜,然后倒入适量开水,没过锅中原料;c.沸腾3~5分钟后倒入肉丁重量2~3倍的芝麻酱料,加入肉丁重量10~20%的韭菜花酱、10~20%的豆腐乳搅拌均匀;d.关火后在肉酱上撒上适量葱花、香菜末即可。
2.如权利要求1所述的芝麻酱拌面酱的制备方法,其特征在于小米椒、葱、蒜、香菜中的一种或多种由其脱水蔬菜替代。
3.如权利要求1所述的芝麻酱拌面酱的制备方法,其特征在于小米椒、葱、蒜、香菜中的一种或多种由其干燥粉状物替代。
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