CN106666659A - 一种香蕈风味鹘嘲肉酱 - Google Patents
一种香蕈风味鹘嘲肉酱 Download PDFInfo
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Abstract
本发明公开了一种香蕈风味鹘嘲肉酱,其以香蕈、鹘嘲为原料,同时添加水罗伞、佛手花,制作出一种香蕈风味鹘嘲肉酱。其充分利用香蕈、鹘嘲的营养价值,与中药相互配伍,协同增效,具有胃消食、补中益气的功效。发明中,对原料香蕈进行甜酒曲初发酵,为产品增添了醇香味,成品风味醇香,保健功能突出,易保存,长期食用可明显改善食欲不振人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
Description
本申请为申请号201610919089.0、申请日2016年10月21日、发明名称为“一种香蕈风味鹘嘲肉酱的制作方法”的分案申请。
技术领域
本发明涉及食品加工领域,特别涉及以香蕈、鹘嘲为原料,加入具有保健功效的中药材,制得的一种香蕈风味鹘嘲肉酱。
背景技术
香蕈,为侧耳科植物香蕈的子实体。春、秋、冬季均可收采,采得后除去泥砂杂质,晒干或焙干。菌盖径可达10厘米,表面黑褐色,有不规则的裂纹;下面有许多分叉的菌褶。菌柄弯生,白色。盖膜为绵毛状,盖开展后,仅在柄的上部留存毛状的痕迹。香蕈味甘,性平。具有健胃消食、清热利湿的功效。
鹘嘲,又名鹘鸼、鹘鸠,兼有鸠、鹊、鹰的特点,体色较深,尾巴较短,联想到现存的鸟类,最接近的是“山斑鸠”。它比较小;尾是鸠类中比较短的;喜欢在林下活动,在阴影下体色较深;飞行迅速,有些像小型猛禽;喜欢鸣叫。鹘嘲味咸,性平。具有补中益气、健脾和胃的功效,主治头风目眩。
水罗伞,又名野京豆、虾须豆、千花豆、大罗伞,为豆科植物干花豆的根或叶。干花豆,直立灌木,高可达1米。幼枝密生锈色短毛。单数羽状复叶,互生;小叶披针形、椭圆形或矩圆形,长5-12厘米,宽2-3.5厘米,先端尾状渐尖,基部楔形,全缘或略微波状,厚纸质,无毛;小托叶线形,长约2毫米。根呈圆柱形,新鲜时肉质,表面黄棕色,干燥的根色较深,表面不平,有下陷的浅纵沟,皮孔横列,呈线状突起。质硬,断面不平,带颗粒状。横切面淡黄色,射线不显。水罗伞味辛、微酸,性平。具有散瘀消肿、润肺化痰的功效,主治风湿骨痛、跌打骨折、瘀积疼痛、肺结核咳嗽。
佛手花,为芸香科植物佛手的花朵和花蕾。佛手柑,常绿小乔木或灌木。老枝灰绿色,幼枝略带紫红色,有短而硬的刺。佛手花长约1.5cm,呈淡棕黄色,基部带有短花梗;花萼杯状,略有皱纹;药瓣四枚,呈线状矩圆形,外表可见众多的凹窝,质厚,二边向内卷曲;雄蕊多数,着生于花盘的周围;子房上部较尖。佛手花味微甘,性温。具有疏肝理气、和胃快隔的功效,主治肝胃气痛、食欲不振。
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;肉酱、鱼酱和果酱作为调味酱已经不常见。以香蕈、鹘嘲为主要原料,水罗伞、佛手花为保健原料,生产出一种营养保健型肉酱,目前还未见报道和产品上市。
发明内容
本发明以鹘嘲为原料,同时添加水罗伞、佛手花开发出一种香蕈风味鹘嘲肉酱,填补了国内使用这类原料制作肉酱的一项空白。
一种香蕈风味鹘嘲肉酱的制作方法,其特征在于,采用以下步骤:
A.香蕈预处理:放入切丁机切成长0.5-1厘米的丁状,制得香蕈丁,加入香蕈丁重1-2%的甜酒曲,密封静置发酵,待酒精度达到0.5-1%体积比,结束发酵;
B.鹘嘲预处理:取新鲜的鹘嘲,清洗干净,剥壳取出鹘嘲肉,放入清水中浸泡60-120分钟,再放入绞肉机,制得鹘嘲肉,加入鹘嘲肉重5-10%的料酒、2-4%的姜末,放入调味机调味腌制30-60分钟,制得鹘嘲泥;
C.中药材预处理:按一定比例取中药材香蕈、水罗伞、佛手花,清洗干净,加入原料中药材重5-10倍的水,煎煮2-3小时,再用60-80目网筛的过滤设备进行过滤,取得中药汁;
D.中药酱汁预处理:取适量的辣椒酱、辣椒酱重30-40%的黄豆酱、10-20%的中药汁,5-10%的甜面酱放入容器,加入酱重1-2倍的水,搅拌均匀,调成中药酱汁;
E.熬煮:向不锈钢锅内加入橄榄油10-15重量份,加热至100℃-120℃,放入鹘嘲泥100-150重量份,香蕈丁30-50重量份、翻炒5-10分钟,加入中药酱汁40-60重量份、醋1-3重量份、蒜蓉泥5-10重量份,大火烧开,小火熬煮1-2小时,最后加入5-10重量份白芝麻,翻炒至汁水收干即可;
F.罐装,冷却:将香蕈风味鹘嘲肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在75-80℃;
G.杀菌、冷却:将装罐好的香蕈风味鹘嘲肉酱,放入沸水中用蒸汽加热12-16分钟,进行杀菌,后进行常温冷却;
H.检验、贮存:将检验合格的香蕈风味鹘嘲肉酱置于阴凉、干燥、通风的库房中存放。
本发明步骤C中一定比例中药材为以下原料重量比:水罗伞45-55%、佛手花45-55%。
本发明步骤F的容器设备为玻璃罐或铁罐中任一种。
本发明的作用机理:
香蕈,健胃消食、清热利湿;鹘嘲,补中益气、健脾和胃;水罗伞,散瘀消肿、润肺化痰;佛手花,疏肝理气、和胃快隔。利用以上四味中药相互配伍,协同生效,通过调节肾的封藏,肺的肃降,促进胃的健运,固达健胃消食、补中益气的功效。
本发明公开了一种香蕈风味鹘嘲肉酱的制作方法,其以香蕈、鹘嘲为原料,同时添加水罗伞、佛手花,制作出一种香蕈风味鹘嘲肉酱。其充分利用香蕈、鹘嘲的营养价值,与中药相互配伍,协同增效,具有胃消食、补中益气的功效。发明中,对原料香蕈进行甜酒曲初发酵,为产品增添了醇香味,成品风味醇香,保健功能突出,易保存,长期食用可明显改善食欲不振人群的不适。其制作工艺简单,易于实现,符合市场发展需要,可以进行规模化生产。
以下结合实施例,对本发明作较为详细的说明。
具体实施方式
实施例1,一种香蕈风味鹘嘲肉酱的制作方法,采用以下步骤:
A.香蕈预处理:放入切丁机切成长0.5厘米的丁状,制得香蕈丁,加入香蕈丁重1%的甜酒曲,密封静置发酵,待酒精度达到0.5%体积比,结束发酵;
B.鹘嘲预处理:取新鲜的鹘嘲,清洗干净,剥壳取出鹘嘲肉,放入清水中浸泡60分钟,再放入绞肉机,制得鹘嘲肉,加入鹘嘲肉重5%的料酒、2%的姜末,放入调味机调味腌制30分钟,制得鹘嘲泥;
C.中药材预处理:按重量比例取中药材水罗伞53%、佛手花47%,清洗干净,加入原料中药材重5倍的水,煎煮2小时,再用60目网筛的过滤设备进行过滤,取得中药汁;
D.中药酱汁预处理:取适量的辣椒酱、辣椒酱重30%的黄豆酱、10%的中药汁,5%的甜面酱放入容器,加入酱重1倍的水,搅拌均匀,调成中药酱汁;
E.熬煮:向不锈钢锅内加入橄榄油10kg,加热至100℃,放入鹘嘲泥100kg,香蕈丁30kg、翻炒5分钟,加入中药酱汁40kg、醋1kg、蒜蓉泥5kg,大火烧开,小火熬煮1小时,最后加入5kg白芝麻,翻炒至汁水收干即可;
F.罐装,冷却:将香蕈风味鹘嘲肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在75℃;
G.杀菌、冷却:将装罐好的香蕈风味鹘嘲肉酱,放入沸水中用蒸汽加热12分钟,进行杀菌,后进行常温冷却
H.检验、贮存:将检验合格的香蕈风味鹘嘲肉酱置于阴凉、干燥、通风的库房中存放。
本发明实施例1经27位食欲不振的人群,连续食用10天,每日20克,症状明显缓解人数为18人,有效率为66.66%;连续食用20天,每日20克,症状明显缓解人数为21人,有效率为77.78%。
实施例2,一种香蕈风味鹘嘲肉酱的制作方法,采用以下步骤:
A.香蕈预处理:放入切丁机切成长0.5-1厘米的丁状,制得香蕈丁,加入香蕈丁重1-2%的甜酒曲,密封静置发酵,待酒精度达到0.7%体积比,结束发酵;
B.鹘嘲预处理:取新鲜的鹘嘲,清洗干净,剥壳取出鹘嘲肉,放入清水中浸泡80分钟,再放入绞肉机,制得鹘嘲肉,加入鹘嘲肉重7%的料酒、3%的姜末,放入调味机调味腌制45分钟,制得鹘嘲泥;
C.中药材预处理:按重量比例取中药材水罗伞21%、佛手花22%、糯米藤19%、吊兰18%、牙疳药19%,清洗干净,加入原料中药材重7倍的水,煎煮2.5小时,再用70目网筛的过滤设备进行过滤,取得中药汁;
D.中药酱汁预处理:取适量的辣椒酱、辣椒酱重32%的黄豆酱、13%的中药汁,6%的甜面酱放入容器,加入酱重1-2倍的水,搅拌均匀,调成中药酱汁;
E.熬煮:向不锈钢锅内加入橄榄油12kg,加热至110℃,放入鹘嘲泥120kg,香蕈丁40kg、翻炒8分钟,加入中药酱汁50kg、醋2kg、蒜蓉泥6kg,大火烧开,小火熬煮1.5小时,最后加入7kg白芝麻,翻炒至汁水收干即可;
F.罐装,冷却:将香蕈风味鹘嘲肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在77℃;
G.杀菌、冷却:将装罐好的香蕈风味鹘嘲肉酱,放入沸水中用蒸汽加热14分钟,进行杀菌,后进行常温冷却;
H.检验、贮存:将检验合格的香蕈风味鹘嘲肉酱置于阴凉、干燥、通风的库房中存放。
板栗,又名栗、板栗、栗子、风栗,是壳斗科栗属植物。板栗果实单叶、椭圆或长椭圆状,长10-30厘米,宽4-10厘米,边缘有刺毛状齿。栗子营养丰富,维生素C含量比西红柿高,更是苹果的十几倍。栗子中的矿物质也很全面,含钾、锌、铁等。板栗味甘,性温,具有滋阴补肾、止泻的功效,主治肾虚腰痛。
糯米藤,为荨麻科植物糯米团的带根全草。糯米团,多年生草本,直立或斜倾,或下部卧地而顶部上伸,通常有刚毛。主根粗肥,圆锥形。叶对生,卵圆形或椭圆状披针形,长3.5-7厘米,宽1-2厘米,先端钝尖或渐尖,基部圆形至近心形,全缘,基脉3出,网脉在叶背者明显,有刚毛,上面粗糙,或有刚毛;无柄或有短柄;托叶阔卵形。糯米藤味甘,性凉。具有清热解毒、健脾止血的功效,主治疗疮、痈肿、瘰疬、痢疾、妇女白带、小儿疳积、吐血、外伤出血。
吊兰,又名垂盆草、挂兰、钓兰、兰草、折鹤兰,单子叶植物纲、百合科、吊兰属多年生常绿草本植物,根状茎平生或斜生,有多数肥厚的根。叶丛生,线形,叶细长,似兰花。有时中间有绿色或黄色条纹。花茎从叶丛中抽出,长成匍匐茎在顶端抽叶成簇,花白色,常2-4朵簇生,排成疏散的总状花序或圆锥花序偶然内部会出现紫色花瓣。吊兰味甘、味辛,性平。具有养阴清热、润肺止咳的功效,常用于小儿高热、肺热咳嗽、吐血、跌打肿痛。
牙疳药,又名节节花、对坐叶、酒药草、野鸡草,为茜草科植物粗糙钩毛耳草的全草或根。粗糙钩毛耳草,多年生草本,高20-35厘米。茎直立,四方形,全体被短毛。单叶对生,革质而租糙,长卵圆形或矩圆状披针形,先端渐尖,基部阔楔形,上面绿色,下面淡绿色,全缘;叶具柄或近无柄。牙疳药味甘,性凉。具有清热凉血、健脾除湿的功效,主治牙疳、小儿疳积、风湿痹痛。
本发明实施例2的作用机理:
香蕈,健胃消食、清热利湿;鹘嘲,补中益气、健脾和胃;水罗伞,散瘀消肿、润肺化痰;佛手花,疏肝理气、和胃快隔;糯米藤,清热解毒、健脾止血;吊兰,养阴清热、润肺止咳;牙疳药,清热凉血、健脾除湿。利用以上七味中药相互配伍,协同生效,通过调节肾的封藏,肺的肃降,促进胃的健运,固达健胃消食、补中益气的功效。
本发明实施例2经37位食欲不振的人群,连续食用10天,每日20克,症状明显缓解人数为28人,有效率为75.67%;连续食用20天,每日20克,症状明显缓解人数为32人,有效率为86.49%。
实施例3,一种香蕈风味鹘嘲肉酱,采用以下步骤制作:
A.香蕈预处理:放入切丁机切成长1厘米的丁状,制得香蕈丁,加入香蕈丁重2%的甜酒曲,密封静置发酵,待酒精度达到1%体积比,结束发酵;
B.鹘嘲预处理:取新鲜的鹘嘲,清洗干净,剥壳取出鹘嘲肉,放入清水中浸泡120分钟,再放入绞肉机,制得鹘嘲肉,加入鹘嘲肉重10%的料酒、4%的姜末,放入调味机调味腌制60分钟,制得鹘嘲泥;
C.中药材预处理:按重量比例取中药材水罗伞17%、佛手花15%、糯米藤10%、吊兰15%、牙疳药15%、隔山消13%、楮头红15%,清洗干净,加入原料中药材重10倍的水,煎煮3小时,再用80目网筛的过滤设备进行过滤,取得中药汁;
D.中药酱汁预处理:取适量的辣椒酱、辣椒酱重40%的黄豆酱、20%的中药汁,10%的甜面酱放入容器,加入酱重2倍的水,搅拌均匀,调成中药酱汁;
E.熬煮:向不锈钢锅内加入橄榄油15kg,加热至120℃,放入鹘嘲泥150kg,香蕈丁50kg、翻炒10分钟,加入中药酱汁60kg、醋3kg、蒜蓉泥10kg,大火烧开,小火熬煮2小时,最后加入10kg白芝麻,翻炒至汁水收干即可;
F.罐装,冷却:将香蕈风味鹘嘲肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在80℃;
G.杀菌、冷却:将装罐好的香蕈风味鹘嘲肉酱,放入沸水中用蒸汽加热16分钟,进行杀菌,后进行常温冷却;
H.检验、贮存:将检验合格的香蕈风味鹘嘲肉酱置于阴凉、干燥、通风的库房中存放。
隔山消,为萝藦科植物耳叶牛皮消的块根。干燥块根呈圆柱形,微弯曲,长约10-20厘米,直径约2-3厘米。外表黄褐色或红棕色,栓皮粗糙,有明显纵横皱纹,皮孔横长突起,栓皮破裂处露出黄白色的木质部。质坚硬,断面淡黄棕色,粉质,有辐射状花纹及鲜黄色孔点。气无,味先苦后甜。隔山消味甘,性平。具有养阴补虚、健脾消食的功效,主治虚损劳伤、痢疾、疳积、胃痛饱胀、白带、疮癣。
楮头红,又名风樻斗草、卫环草。全草多干燥皱缩,长约15cm。茎四棱形,直径1-2mm,无毛,表皮红色或棕色,偶有折色斑点。叶对生,多皱缩破碎,黄色或黄绿色,椭圆形或狭卵形,长2.0-6.1cm,宽1.0-3.3cm,基产浅心形,边缘细齿及缘毛。聚伞花序顶生,花紫色,直径约1.5cm;萼筒杯状,4裂片。气微,味酸。楮头红味甘,性寒,归肺、肝二经。具有清热平肝、利湿解毒的功效,主治肺热咳嗽、头目眩晕、耳鸣、耳聋、日赤羞明、肝炎、风湿痹痛、跌打伤肿、蛇头疔、无名肿毒。
本发明实施例3的作用机理:
香蕈,健胃消食、清热利湿;鹘嘲,补中益气、健脾和胃;水罗伞,散瘀消肿、润肺化痰;佛手花,疏肝理气、和胃快隔;糯米藤,清热解毒、健脾止血;吊兰,养阴清热、润肺止咳;牙疳药,清热凉血、健脾除湿;隔山消,养阴补虚、健脾消食;楮头红,清热平肝、利湿解毒。利用以上九味中药相互配伍,协同生效,通过调节肾的封藏,肺的肃降,促进胃的健运,固达健胃消食、补中益气的功效。
本发明实施例3经35位食欲不振的人群,连续食用10天,每日20克,症状明显缓解人数为29人,有效率为82.85%;连续食用20天,每日20克,症状明显缓解人数为32人,有效率为91.42%。
以上的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (2)
1.一种香蕈风味鹘嘲肉酱,其特征在于,采用以下步骤制作:
A.香蕈预处理:放入切丁机切成长1厘米的丁状,制得香蕈丁,加入香蕈丁重2%的甜酒曲,密封静置发酵,待酒精度达到1%体积比,结束发酵;
B.鹘嘲预处理:取新鲜的鹘嘲,清洗干净,剥壳取出鹘嘲肉,放入清水中浸泡120分钟,再放入绞肉机,制得鹘嘲肉,加入鹘嘲肉重10%的料酒、4%的姜末,放入调味机调味腌制60分钟,制得鹘嘲泥;
C.中药材预处理:按重量比例取中药材水罗伞17%、佛手花15%、糯米藤10%、吊兰15%、牙疳药15%、隔山消13%、楮头红15%,清洗干净,加入原料中药材重10倍的水,煎煮3小时,再用80目网筛的过滤设备进行过滤,取得中药汁;
D.中药酱汁预处理:取适量的辣椒酱、辣椒酱重40%的黄豆酱、20%的中药汁,10%的甜面酱放入容器,加入酱重2倍的水,搅拌均匀,调成中药酱汁;
E.熬煮:向不锈钢锅内加入橄榄油15kg,加热至120℃,放入鹘嘲泥150kg,香蕈丁50kg、翻炒10分钟,加入中药酱汁60kg、醋3kg、蒜蓉泥10kg,大火烧开,小火熬煮2小时,最后加入10kg白芝麻,翻炒至汁水收干即可;
F.罐装,冷却:将香蕈风味鹘嘲肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在80℃;
G.杀菌、冷却:将装罐好的香蕈风味鹘嘲肉酱,放入沸水中用蒸汽加热16分钟,进行杀菌,后进行常温冷却;
H.检验、贮存:将检验合格的香蕈风味鹘嘲肉酱置于阴凉、干燥、通风的库房中存放。
2.根据权利要求1所述的一种香蕈风味鹘嘲肉酱,其特征在于:所述步骤F的容器设备为玻璃罐或铁罐中任一种。
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