CN106690256A - 一种禾叶墨斛风味海盘车肉酱 - Google Patents
一种禾叶墨斛风味海盘车肉酱 Download PDFInfo
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Abstract
本发明公开了一种禾叶墨斛风味海盘车肉酱,其以禾叶墨斛、海盘车为原料,同时添加黄羊角、绿百合,制作出一种禾叶墨斛风味海盘车肉酱。其充分利用禾叶墨斛、海盘车的营养价值,与中药相互配伍,协同增效,具有益胃生津、制酸和胃的功效。发明中,对原料禾叶墨斛进行甜酒曲初发酵,为产品增添了醇香味,成品风味醇香,香辣味美,保健功能突出,易保存,长期食用可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201610918948.4、申请日2016年5月3日、发明名称为“一种禾叶墨斛风味海盘车肉酱的制作方法”的分案申请。
技术领域
本发明涉及食品加工领域,具体涉及以禾叶墨斛、海盘车为原料,加入具有保健功效的中药材,制得的一种禾叶墨斛风味海盘车肉酱。
背景技术
禾叶墨斛,草本,丛生,高15-20厘米。根茎匍匐,淡褐色,上部生须根。茎直立,具4-5个鞘状苞片,绿色,顶部生叶3-5片,禾叶状,上面深绿色,下面淡绿色,基部成鞘抱茎。穗状花序腋生,1-3枝,花序梗有绒毛,花小,白色,花被片外面有绒毛。禾叶墨斛味甘、淡,性平。具有益胃生津、滋阴清热的功效,主治热病伤津、口干烦渴、病后虚热、胃酸缺乏。
海盘车,体五角星状,很扁,盘略宽,腕5,辐径约12cm,间辐径约为3cm。腕基部略缩,末端渐细且翘起,边缘很锐。背板结合成不规则网状,上具很多结节,背棘短而稀疏,龙骨板上棘排列较规则而整齐。背棘尖锥形,或较宽而钝,顶端截形,但不具纵沟槽。上缘板构成腕的边缘,各板普遍有3个左右的上缘棘,下缘板在口面,各板有2个下缘棘。侧步带棘交互排列成2纵行;内行棘尖较细长而弯曲,各载有3-5个大而发达的直形叉棘。海盘车味咸,性平,归肝、胃二经。具有平肝镇惊、制酸和胃、清热解毒的功效,主治癫痫、胃痛吐酸、甲状腺肿大、中耳炎。
黄羊角,为牛科动物黄羊的角。本品呈长圆锥形而侧扁,略呈“S”形,长约2cm。表面来棕色或灰黑色,不甚光滑,除先端外,角中下部均有等距的椭圆形环脊17-20个,其下部间距较密,约5mm,环脊的一侧较平坦,不连成环状。内有骨塞,透明。气味弱。黄羊角味甘、淡,性平。具有平肝熄风、清热解毒的功效,常用于小儿感冒高热、小儿惊风、中风、瘟病发热。
绿百合,又名直瓣红花百合、苍山红百合、百合,为百合科植物黄绿花滇百合的鳞茎。黄绿花滇百合,多年生草本,茎高60-90cm。茎上有小乳头状突起。鳞片卵形或卵状披针形,长达2cm,直径约1cm,白色。叶散生于茎的中上部;叶片条形或条状披针形,长4-7.5cm,宽4-7mm,边缘及下面沿中脉有乳头状突起。绿百合味甘,性凉。具有养阴润肺、清心安神的功效,主治阴虚咳嗽、虚烦惊悸、失眠多梦、精神恍惚、痈肿、湿疮。
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。以禾叶墨斛、海盘车为主要原料,黄羊角、绿百合为保健原料,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
本发明以海盘车为原料,同时添加黄羊角、绿百合开发出一种禾叶墨斛风味海盘车肉酱,填补了国内使用这类原料制作肉酱的一项空白。
一种禾叶墨斛风味海盘车肉酱的制作方法,其特征在于,采用以下步骤:
A.禾叶墨斛预处理:取新鲜成熟的禾叶墨斛,清洗干净,加入禾叶墨斛重10-20倍的水,一起放入装有80-100目网筛的打浆机,制得禾叶墨斛浆,加入禾叶墨斛浆重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.海盘车预处理:取新鲜的海盘车,清洗干净,清除内脏,放入清水中浸泡20-40分钟,再9放入切丁机将其切成1-1.5厘米的丁状,制得海盘车肉丁;
C.腌制:将得到的海盘车肉丁放入不锈钢锅中,加入海盘车肉丁重10-20%的黄酒、5-7%的味精、2-3%的蒜泥、1-2%的食盐,搅拌均匀,静置3-5小时后,结束腌制;
D.中药材预处理:按一定比例取中药材黄羊角、绿百合,清洗干净,加入原料中药材重5-10倍的水,熬煮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;
E.酱汁预处理:取适量的辣椒酱、辣椒酱重20-30%的黄豆酱、10-20%的甜面酱,5-10%的中药汁放入容器,加入酱重1-2倍的水,搅拌均匀,调成酱汁;
F.熬煮:向不锈钢锅内加入橄榄油10-15重量份,加热至100℃-120℃,放入海盘车泥100-150重量份,禾叶墨斛丁30-50重量份,翻炒5-10分钟,加入酱汁100-150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;
G.罐装:将禾叶墨斛风味海盘车肉酱趁热称量,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℃;
H.冷却、杀菌:将装罐好的禾叶墨斛风味海盘车肉酱置于常温下冷却,后采用巴氏杀菌法进行杀菌;
I.检验、贮存:对杀菌的禾叶墨斛风味海盘车肉酱进行检验,检验合格贮存于阴凉、干燥、通风的库房中。
本发明步骤C中一定比例中药材为以下原料重量比:黄羊角45-55%、绿百合45-55%。
本发明步骤F的容器设备为玻璃罐、铁罐。
本发明步骤F的装罐容量为90-95%。
本发明的作用机理:
禾叶墨斛,益胃生津、滋阴清热;海盘车,平肝镇惊、制酸和胃;黄羊角,平肝熄风、清热解毒;绿百合,养阴润肺、清心安神。利用以上四味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进胃的健运,固达益胃生津、制酸和胃的功效。
本发明公开了一种禾叶墨斛风味海盘车肉酱的制作方法,其以禾叶墨斛、海盘车为原料,同时添加黄羊角、绿百合,制作出一种禾叶墨斛风味海盘车肉酱。其充分利用禾叶墨斛、海盘车的营养价值,与中药相互配伍,协同增效,具有益胃生津、制酸和胃的功效。发明中,对原料禾叶墨斛进行甜酒曲初发酵,为产品增添了醇香味,成品风味醇香,香辣味美,保健功能突出,易保存,长期食用可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1,一种禾叶墨斛风味海盘车肉酱的制作方法,采用以下步骤:
A.禾叶墨斛预处理:取新鲜成熟的禾叶墨斛,清洗干净,加入禾叶墨斛重10倍的水,一起放入装有80-100目网筛的打浆机,制得禾叶墨斛浆,加入禾叶墨斛浆重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.海盘车预处理:取新鲜的海盘车,清洗干净,清除内脏,放入清水中浸泡20分钟,再9放入切丁机将其切成1厘米的丁状,制得海盘车肉丁;
C.腌制:将得到的海盘车肉丁放入不锈钢锅中,加入海盘车肉丁重10%的黄酒、5%的味精、2%的蒜泥、1%的食盐,搅拌均匀,静置3小时后,结束腌制;
D.中药材预处理:按重量比例取中药材黄羊角49%、绿百合51%,清洗干净,加入原料中药材重5倍的水,熬煮2小时,再用60目网筛的过滤设备进行过滤,取得中药汁;
E.酱汁预处理:取适量的辣椒酱、辣椒酱重20%的黄豆酱、10%的甜面酱,5%的中药汁放入容器,加入酱重1倍的水,搅拌均匀,调成酱汁;
F.熬煮:向不锈钢锅内加入橄榄油10kg,加热至100℃,放入海盘车泥100kg,禾叶墨斛丁30kg,翻炒5分钟,加入酱汁100kg、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;
G.罐装:将禾叶墨斛风味海盘车肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在75℃;
H.冷却、杀菌:将装罐好的禾叶墨斛风味海盘车肉酱置于常温下冷却,后采用巴氏杀菌法进行杀菌;
I.检验、贮存:对杀菌的禾叶墨斛风味海盘车肉酱进行检验,检验合格贮存于阴凉、干燥、通风的库房中。
本发明实施例1经26位食欲不振的人群,连续食用15天,每日10克,症状明显缓解人数为16人,有效率为61.53%;连续食用30天,每日10克,症状明显缓解人数为19人,有效率为7.08%。
实施例2,一种禾叶墨斛风味海盘车肉酱的制作方法,采用以下步骤:
A.禾叶墨斛预处理:取新鲜成熟的禾叶墨斛,清洗干净,加入禾叶墨斛重15倍的水,一起放入装有80-100目网筛的打浆机,制得禾叶墨斛浆,加入禾叶墨斛浆重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.海盘车预处理:取新鲜的海盘车,清洗干净,清除内脏,放入清水中浸泡30分钟,再9放入切丁机将其切成1.2厘米的丁状,制得海盘车肉丁;
C.腌制:将得到的海盘车肉丁放入不锈钢锅中,加入海盘车肉丁重15%的黄酒、6%的味精、2%的蒜泥、1%的食盐,搅拌均匀,静置4小时后,结束腌制;
D.中药材预处理:按重量比例取中药材黄羊角22%、绿百合19%、大麦20%、凤凰木19%、算盘七20%,清洗干净,加入原料中药材重7倍的水,熬煮3小时,再用70目网筛的过滤设备进行过滤,取得中药汁;
E.酱汁预处理:取适量的辣椒酱、辣椒酱重25%的黄豆酱、15%的甜面酱,7%的中药汁放入容器,加入酱重1倍的水,搅拌均匀,调成酱汁;
F.熬煮:向不锈钢锅内加入橄榄油13kg,加热至110℃,放入海盘车泥130kg,禾叶墨斛丁40kg,翻炒6分钟,加入酱汁120kg、醋3kg、蒜蓉泥7kg,大火烧开,小火熬煮1小时,最后加入8kg白芝麻,翻炒至汁水收干即可;
G.罐装:将禾叶墨斛风味海盘车肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在77℃;
H.冷却、杀菌:将装罐好的禾叶墨斛风味海盘车肉酱置于常温下冷却,后采用巴氏杀菌法进行杀菌;
I.检验、贮存:对杀菌的禾叶墨斛风味海盘车肉酱进行检验,检验合格贮存于阴凉、干燥、通风的库房中。
大麦,越年生草本。秆粗壮,光滑无毛,直立,高50-100cm。叶鞘松驰抱茎;两侧有较大的叶耳;叶舌膜质,长1-2mm;叶片扁平,长9-20cm,宽6-20mm。穗状花序长3-8cm(芒除外),径约1.5cm小穗稠密,每节着生3枚发育的小穗,小穗通常无柄,长1-1.5cm(除芒外);颖线状披针形,微具短柔毛,先端延伸成8-14mm的芒;外稃背部无毛,有5脉,顶端延伸成芳,芒长8-15cm,边棱具细刺,内稃与外稃等长。颖果腹面有纵沟或内陷,先端有短柔毛,成熟时与外稃粘着,不易分离,但某些栽培品种容易分离。大麦味甘,性凉,归脾,肾二经。具有健脾和胃、宽肠利水的功效,主治腹胀、食滞泄泻、小便不利。
凤凰木,为豆科植物凤凰木的树皮。夏、秋季采收为好,剥取树皮,切段晒干。落叶乔木,高20m或更高。二回羽状复叶,互生,长20-60cm,羽片30-40,每羽片有小叶40-80枚;小叶长椭圆形,长7-8mm,宽2.5-3mm,两端圆,上面绿色,下面淡绿色,两面疏生短柔毛。凤凰木味甘、淡,寒,归肝经。具有平肝潜阳的功效,主治肝热型高血压、眩晕、心烦不宁。
算盘七,又名竹林消、女楂、腋花扭柄花,多年生草本,植株高20-50cm。根茎粗1.5-2mm。茎不分枝或中部以上分枝,光滑。叶互生,7-9枚,无柄;叶片披针形或卵状披针形,长2.5-8cm,宽1.5-3cm,先端渐尖,基都圆形或心形,抱茎,全缘,叶背灰白色。算盘七味甘、淡,寒。具有清肺止咳、健脾和胃的功效,主治肺热咳嗽、脾胃不和、心慌、气短、筋骨疼痛。
本发明实施例2的作用机理:
禾叶墨斛,益胃生津、滋阴清热;海盘车,平肝镇惊、制酸和胃;黄羊角,平肝熄风、清热解毒;绿百合,养阴润肺、清心安神;大麦,健脾和胃、宽肠利水;凤凰木,平肝潜阳;算盘七,清肺止咳、健脾和胃。利用以上七味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进胃的健运,固达益胃生津、制酸和胃的功效。
本发明实施例2经29位食欲不振的人群,连续食用15天,每日10克,症状明显缓解人数为21人,有效率为72.41%;连续食用30天,每日10克,症状明显缓解人数为24人,有效率为82.75%。
实施例3,一种禾叶墨斛风味海盘车肉酱,采用以下步骤制作:
A.禾叶墨斛预处理:取新鲜成熟的禾叶墨斛,清洗干净,加入禾叶墨斛重20倍的水,一起放入装有80-100目网筛的打浆机,制得禾叶墨斛浆,加入禾叶墨斛浆重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.海盘车预处理:取新鲜的海盘车,清洗干净,清除内脏,放入清水中浸泡40分钟,再9放入切丁机将其切成1.5厘米的丁状,制得海盘车肉丁;
C.腌制:将得到的海盘车肉丁放入不锈钢锅中,加入海盘车肉丁重20%的黄酒、7%的味精、3%的蒜泥、2%的食盐,搅拌均匀,静置5小时后,结束腌制;
D.中药材预处理:按重量比例取中药材黄羊角15%、绿百合13%、大麦15%、凤凰木10%、算盘七15%、环草17%、睡菜根15%,清洗干净,加入原料中药材重10倍的水,熬煮3小时,再用80目网筛的过滤设备进行过滤,取得中药汁;
E.酱汁预处理:取适量的辣椒酱、辣椒酱重30%的黄豆酱、20%的甜面酱,10%的中药汁放入容器,加入酱重2倍的水,搅拌均匀,调成酱汁;
F.熬煮:向不锈钢锅内加入橄榄油15kg,加热至120℃,放入海盘车泥150kg,禾叶墨斛丁50kg,翻炒10分钟,加入酱汁150kg、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;
G.罐装:将禾叶墨斛风味海盘车肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在80℃;
H.冷却、杀菌:将装罐好的禾叶墨斛风味海盘车肉酱置于常温下冷却,后采用巴氏杀菌法进行杀菌;
I.检验、贮存:对杀菌的禾叶墨斛风味海盘车肉酱进行检验,检验合格贮存于阴凉、干燥、通风的库房中。
环草,为兰科植物细茎石斛的全草。多年生草本,高50-80厘米。根须状。茎圆形,表面有光泽,黄色或黄褐色;节间一般长约2厘米,被膜质叶鞘,不易脱落。单叶互生,线状披针形,近于无柄,长4-4.5厘米,宽1厘米左右;两面均深绿色,光秃,基出平行脉。环草味甘,性平。具有养阴清热、健脾和胃的功效,主治热病伤阴、痨伤咳血。
睡菜根,多年生沼生植物。具长的匍匐根状茎,节上有膜质鳞片。叶为基生叶,托出水面;三出复叶,叶柄长12-30cm,小叶无柄;叶片椭圆形,长2.5-8cm,宽1.2-4cm,先端钝圆,基部楔形,全缘或边缘微波状,中脉明显。为龙胆科植物睡菜的根。睡菜根味甘,性平,归肺、肝、膀胱三经。具有润肺止咳、利尿消肿、降血压的功效,主治咳嗽、水肿、风湿痛、高血压。
本发明实施例3的作用机理:
禾叶墨斛,益胃生津、滋阴清热;海盘车,平肝镇惊、制酸和胃;黄羊角,平肝熄风、清热解毒;绿百合,养阴润肺、清心安神;大麦,健脾和胃、宽肠利水;凤凰木,平肝潜阳;算盘七,清肺止咳、健脾和胃;环草,养阴清热、健脾和胃;睡菜根,润肺止咳、利尿消肿。利用以上九味中药相互配伍,协同生效,通过调节肝的升发,肺的肃降,促进胃的健运,固达益胃生津、制酸和胃的功效。
本发明实施例3经27位食欲不振的人群,连续食用15天,每日10克,症状明显缓解人数为23人,有效率为85.18%;连续食用30天,每日10克,症状明显缓解人数为25人,有效率为92.59%。
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 (3)
1.一种禾叶墨斛风味海盘车肉酱,其特征在于,采用以下步骤制作:
A.禾叶墨斛预处理:取新鲜成熟的禾叶墨斛,清洗干净,加入禾叶墨斛重20倍的水,一起放入装有80-100目网筛的打浆机,制得禾叶墨斛浆,加入禾叶墨斛浆重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.海盘车预处理:取新鲜的海盘车,清洗干净,清除内脏,放入清水中浸泡40分钟,再9放入切丁机将其切成1.5厘米的丁状,制得海盘车肉丁;
C.腌制:将得到的海盘车肉丁放入不锈钢锅中,加入海盘车肉丁重20%的黄酒、7%的味精、3%的蒜泥、2%的食盐,搅拌均匀,静置5小时后,结束腌制;
D.中药材预处理:按重量比例取中药材黄羊角15%、绿百合13%、大麦15%、凤凰木10%、算盘七15%、环草17%、睡菜根15%,清洗干净,加入原料中药材重10倍的水,熬煮3小时,再用80目网筛的过滤设备进行过滤,取得中药汁;
E.酱汁预处理:取适量的辣椒酱、辣椒酱重30%的黄豆酱、20%的甜面酱,10%的中药汁放入容器,加入酱重2倍的水,搅拌均匀,调成酱汁;
F.熬煮:向不锈钢锅内加入橄榄油15kg,加热至120℃,放入海盘车泥150kg,禾叶墨斛丁50kg,翻炒10分钟,加入酱汁150kg、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;
G.罐装:将禾叶墨斛风味海盘车肉酱趁热称量,分装入已灭菌的容器设备中,迅速封口,装罐温度控制在80℃;
H.冷却、杀菌:将装罐好的禾叶墨斛风味海盘车肉酱置于常温下冷却,后采用巴氏杀菌法进行杀菌;
I.检验、贮存:对杀菌的禾叶墨斛风味海盘车肉酱进行检验,检验合格贮存于阴凉、干燥、通风的库房中。
2.根据权利要求 1所述的一种禾叶墨斛风味海盘车肉酱,其特征在于:所述步骤F的容器设备为玻璃罐、铁罐。
3.根据权利要求 1所述的一种禾叶墨斛风味海盘车肉酱,其特征在于:所述步骤F的装罐容量为90-95%。
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