CN106722807A - 一种番茄酱及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明涉及食品调味品技术领域,具体涉及一种番茄酱及其制备方法。该番茄酱主要由以下重量份原料制成:番茄50‑60份、中草药10‑15份、香菇15‑20份、鸡腿菇15‑20份、红枣10‑15份、桂圆肉10‑15份、佛手瓜10‑15份、山楂5‑7份、蜂王浆4‑6份、麦芽糖20‑25份、生姜3‑5份、大蒜3‑5份,所述中草药主要由以下原料等量的绞股蓝、黄芪、红景天、剌五加及三七经榨汁混合而成。该番茄酱的制备方法包括原料处理、混合、熬煮、灭菌、包装等步骤。该番茄酱不但味美香甜,营养丰富,促进食欲和消化,具有抗衰老、补气养血、益神暖胃的功效,能增强机体免疫力,且不添加任何食品添加剂,绿色保健。
Description
技术领域
本发明涉及食品调味品技术领域,具体涉及一种番茄酱及其制备方法。
背景技术
番茄果实营养丰富,具特殊风味,可以生食、煮食、加工制成番茄酱、汁。番茄富含维生素A、维生素C、维生素、胡萝卜素、钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。“番茄素”有抑制细菌的作用,苹果酸和柠檬酸等有机酸,有增加胃液酸度,帮助消化,调整胃肠功能的作用,果酸能降低胆固醇的含量,对高血脂症很有益处。番茄酱是鲜番茄的酱状浓缩制品,颜体呈鲜红色,具番茄的特有风味,番茄内的营养成分更容易被人体吸收,是一种富有特色的调味品。番茄酱常用作鱼、肉等食物的烹饪佐料,是增色、添酸、助鲜、郁香的调味佳品。目前,市场上的番茄酱大多添加过量的香精和防腐剂,影响了番茄酱的营养和口感,且番茄酱的成分单一,功能单一,早已不能满足如今的生活需求。
发明内容
本发明的发明目的在于:针对上述存在的问题,提供一种番茄酱及其制备方法,该番茄酱不但味美香甜,营养丰富,还能促进食欲和消化,具有补气养血、益神暖胃、抗衰老的功效,能增强机体免疫力,绿色保健。
为了实现上述目的,本发明采用的技术方案如下:
一种番茄酱,主要由以下重量份原料制成:番茄50-60份、中草药10-15份、香菇15-20份、鸡腿菇15-20份、红枣10-15份、桂圆肉10-15份、佛手瓜10-15份、山楂5-7份、蜂王浆4-6份、麦芽糖20-25份、生姜3-5份、大蒜3-5份,所述中草药主要由等量的绞股蓝、黄芪、红景天、剌五加及三七混合而成。
优选地,主要由以下重量份原料制成:番茄55份、中草药13份、香菇17份、鸡腿菇17份、红枣13份、桂圆肉13份、佛手瓜13份、山楂6份、蜂王浆5份、麦芽糖23份、生姜4份、大蒜4份,所述中草药主要由等量的绞股蓝、黄芪、红景天、剌五加及三七混合而成。
优选地,所述的番茄酱的制备方法包括以下步骤:
(1)称取新鲜、无腐烂、无病虫害、全熟的番茄及佛手瓜洗净,番茄放入锅中水煮,除去番茄皮,切开除籽,佛手瓜去皮去籽,再将番茄肉和佛手瓜肉绞碎,并混合均匀,制得混合a料,备用;
(2)称取香菇、鸡腿菇及桂圆肉洗净,绞碎成浆并混合均匀,制得混合b料,备用;
(3)称取红枣及山楂洗净,去皮去籽,将果肉绞碎成肉浆,并混合均匀,制得混合c料,备用;
(4)称取等量的绞股蓝、黄芪、红景天、剌五加及三七除去杂质清洗干净,放入50-60℃烘箱内烘干至含水量小于6%,粉碎成粉末,过100-120目筛,并混合均匀,制得所述中草药;
(5)称取生姜,洗净去皮,榨汁,制得生姜汁,备用;
(6)称取大蒜,洗净去皮,捣碎成蒜泥,备用;
(7)将上述的混合a料、混合b料、混合c料、中草药、生姜汁及蒜泥放入锅内搅拌混合,再加入蜂王浆及麦芽糖,继续搅拌,混合均匀后加热,用温火熬煮,边煮边搅拌,熬至浓稠糊状,制得所述番茄酱;
(8)将所述番茄酱趁热装入干净、干燥、灭过菌的玻璃瓶里,加盖密封,放低温干燥处贮存。
优选地,步骤(1)中所述水煮的时间为4-6min。
优选地,步骤(8)中所述玻璃瓶在90-100℃温度下灭菌。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本发明的番茄酱中加入的香菇及鸡尾菇,丰富番茄酱的营养,且味道鲜美,香气沁人,增进食欲,能增强机体免疫力,具有益神开胃及补脾益气的功效;红枣及桂圆肉增加营养的同时,还具有补气养血、美颜养生及提高免疫力的功效;中草药绞股蓝、黄芪、红景天、剌五加及三七,具有显著的抗衰老、补气养血,提高机体免疫力的功效;番茄及山楂具有有机酸,山楂还能促进各种消化酶的活性,使得该番茄酱具有促消化功能;蜂王浆及麦芽糖使得该番茄酱酸酸甜甜,香甜可口,促进食欲,蜂王浆营养成分丰富,可促进蛋白质合成及细胞生长,增进机体的新陈代谢,增强组织再生能力,具有抗衰老、美容养颜功效,麦芽糖具有增稠和防腐的功效,延长番茄酱的保质期;生姜及大蒜,起到调味作用,生姜有暖胃驱寒功效,大葱有杀菌功效。以上物质的加入,使得本发明的番茄酱不但味美香甜,营养丰富,还具有很好的保健功效,其突出的保健功能体现在:首先,通过促进食欲和消化,使人体更容易开胃,将该番茄酱添加到食物中调味后,促进人体摄入和吸收其他食物中更全面的营养,使生命活动之源得以保障;其次,本方通过多种富有补气养血功效的原料相互结合,通过补气养血使人的气血充足,新陈代谢加快,并通过具有降脂降压及排毒功效的原料,来肃清体内废物和毒素;因此,本发明制得的番茄酱通过所有原料的相互配合,具有提高机体的免疫力和抗衰老能力的保健功效。
以下是本发明的部分原料的药理性质:
香菇:含有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的菌类食物,具有和胃、健脾、补气益肾、延缓衰老、防癌抗癌、降血压、降血脂、降胆固醇、助消化及提高机体免疫等功能。
鸡腿菇:味甘性平,营养丰富,味道鲜美,口感极好,有益脾胃、清心安神、治痔等功效,经常食用有助于增进食欲、消化,增强人体免疫力。
蜂王浆:含有丰富的维生素和蛋白质,营养物质易于吸收,能够改善营养、补充脑力,可促进蛋白质合成及细胞生长,增进机体的新陈代谢,增强组织再生能力,具有抗衰老、美容养颜功效。
绞股蓝:味苦,微甘,性凉,归肺、脾、肾经,具有益气健脾、化痰止咳、清热解毒、抗衰老、抗疲劳、抗癌、调节内分泌等功能,能提高人体应变能力和免疫力。
黄芪:味甘,性微温,归肺、脾、肝、肾经,具有抗衰老、补气固表、抗应激、降压、利水退肿、生肌、增强机体免疫等功效。
红景天:味甘、涩,性寒,具有补益元气、抗衰老、清热解毒、止血、宁神益智及提高免疫力等功效。
剌五加:味辛、微苦,性温,归脾、肾、心经,具有益气健脾、补肾安神、抗衰老、抗疲劳、强筋骨等功效,还能调节神经系统、内分泌系统、心血管系统功能,且有抗菌消炎和一定的抗癌作用。
三七:性凉,味甘、微苦,具有抗衰老、抗氧化、补血、镇痛、抗疲劳、提高记忆能力、扩张血管、降低血脂及胆固醇、提高免疫力等功效。
佛手瓜:清脆多汁,味美可口,营养价值较高,入肝、脾、胃三经,有理气健脾、化痰止咳、舒筋活血、助消化等功效。
桂圆:肉性温味甘,益心脾,补气血、含有大量有益人体健康的微量元素,主要功能是安神,治失眠、健忘、惊悸,有滋补强体、补心安神、养血壮阳、益脾开胃、润肤美容的功效。
红枣:矿物质和热量含量高,具有补血活血、抗癌、降血压、降胆固醇、保肝护肝、预防骨质疏松等功效。
山楂:味微酸涩,具有养颜瘦身、降压、降脂、抗氧化、增强免疫力、清除胃肠道有害细菌、预防肝癌等功效,能促进胃中消化酶的分泌,并含有脂肪酶,能增强胃脂肪酶、蛋白酶的活性,促进消化。
具体实施方式
本发明公开了一种番茄酱及其制备方法,该番茄酱风味独特,酸甜可口,营养物质丰富且易于人体吸收,能促进食欲和消化,具有抗衰老、补气养血、益神暖胃的功效,能增强机体免疫力,且不添加任何食品添加剂,绿色保健。
下面通过具体实施例对本发明的技术方案进行清楚、完整地描述。
实施例1
一种番茄酱,主要由以下重量份原料制成:番茄50份、中草药10份、香菇15份、鸡腿菇15份、红枣10份、桂圆肉10份、佛手瓜10份、山楂5份、蜂王浆4份、麦芽糖20份、生姜3份、大蒜3份,所述中草药主要由以下原料等量的绞股蓝、黄芪、红景天、剌五加及三七经榨汁混合而成。
所述的番茄酱的制备方法包括以下步骤:
(1)称取新鲜、无腐烂、无病虫害、全熟的番茄及佛手瓜洗净,番茄放入锅中水煮4min,除去番茄皮,切开除籽,佛手瓜去皮去籽,再将番茄肉和佛手瓜肉绞碎,并混合均匀,制得混合a料,备用;
(2)称取香菇、鸡腿菇及桂圆肉洗净,绞碎成浆并混合均匀,制得混合b料,备用;
(3)称取红枣及山楂洗净,去皮去籽,将果肉绞碎成肉浆,并混合均匀,制得混合c料,备用;
(4)称取等量的绞股蓝、黄芪、红景天、剌五加、三七除去杂质清洗干净,放入50℃烘箱内烘干至含水量小于6%,粉碎成粉末,过100目筛,并混合均匀,制得所述中草药;
(5)称取生姜,洗净去皮,榨汁,制得生姜汁,备用;
(6)称取大蒜,洗净去皮,捣碎成蒜泥,备用;
(7)将上述的混合a料、混合b料、混合c料、中草药、生姜汁及蒜泥放入锅内搅拌混合,再加入蜂王浆及麦芽糖,继续搅拌,混合均匀后加热,用温火熬煮,边煮边搅拌,熬至浓稠糊状,制得所述番茄酱,所述番茄酱可以直接用食物蘸着吃,也可以做调味酱加入到食物中;
(8)将所述番茄酱趁热装入干净、干燥、90℃温度下灭过菌的玻璃瓶里,加盖密封,放低温干燥处贮存。
实施例2
一种番茄酱,主要由以下重量份原料制成:番茄55份、中草药13份、香菇17份、鸡腿菇17份、红枣13份、桂圆肉13份、佛手瓜13份、山楂6份、蜂王浆5份、麦芽糖23份、生姜4份、大蒜4份,所述中草药主要由以下原料等量的绞股蓝、黄芪、红景天、剌五加及三七经榨汁混合而成。
所述的番茄酱的制备方法包括以下步骤:
(1)称取新鲜、无腐烂、无病虫害、全熟的番茄及佛手瓜洗净,番茄放入锅中水煮5min,除去番茄皮,切开除籽,佛手瓜去皮去籽,再将番茄肉和佛手瓜肉绞碎,并混合均匀,制得混合a料,备用;
(2)称取香菇、鸡腿菇及桂圆肉洗净,绞碎成浆并混合均匀,制得混合b料,备用;
(3)称取红枣及山楂洗净,去皮去籽,将果肉绞碎成肉浆,并混合均匀,制得混合c料,备用;
(4)称取等量的绞股蓝、黄芪、红景天、剌五加及三七除去杂质清洗干净,放入55℃烘箱内烘干至含水量小于6%,粉碎成粉末,过110目筛,并混合均匀,制得所述中草药;
(5)称取生姜,洗净去皮,榨汁,制得生姜汁,备用;
(6)称取大蒜,洗净去皮,捣碎成蒜泥,备用;
(7)将上述的混合a料、混合b料、混合c料、中草药、生姜汁及蒜泥放入锅内搅拌混合,再加入蜂王浆及麦芽糖,继续搅拌,混合均匀后加热,用温火熬煮,边煮边搅拌,熬至浓稠糊状,制得所述番茄酱,所述番茄酱可以直接用食物蘸着吃,也可以做调味酱加入到食物中;
(8)将所述番茄酱趁热装入干净、干燥、95℃温度下灭过菌的玻璃瓶里,加盖密封,放低温干燥处贮存。
实施例3
一种番茄酱,主要由以下重量份原料制成:番茄60份、中草药15份、香菇20份、鸡腿菇20份、红枣15份、桂圆肉15份、佛手瓜15份、山楂7份、蜂王浆6份、麦芽糖25份、生姜5份、大蒜5份,所述中草药主要由以下原料等量的绞股蓝、黄芪、红景天、剌五加及三七经榨汁混合而成。
所述的番茄酱的制备方法包括以下步骤:
(1)称取新鲜、无腐烂、无病虫害、全熟的番茄及佛手瓜洗净,番茄放入锅中水煮6min,除去番茄皮,切开除籽,佛手瓜去皮去籽,再将番茄肉和佛手瓜肉绞碎,并混合均匀,制得混合a料,备用;
(2)称取香菇、鸡腿菇及桂圆肉洗净,绞碎成浆并混合均匀,制得混合b料,备用;
(3)称取红枣及山楂洗净,去皮去籽,将果肉绞碎成肉浆,并混合均匀,制得混合c料,备用;
(4)称取等量的绞股蓝、黄芪、红景天、剌五加及三七除去杂质清洗干净,放入60℃烘箱内烘干至含水量小于6%,粉碎成粉末,过120目筛,并混合均匀,制得所述中草药;
(5)称取生姜,洗净去皮,榨汁,制得生姜汁,备用;
(6)称取大蒜,洗净去皮,捣碎成蒜泥,备用;
(7)将上述的混合a料、混合b料、混合c料、中草药、生姜汁及蒜泥放入锅内搅拌混合,再加入蜂王浆及麦芽糖,继续搅拌,混合均匀后加热,用温火熬煮,边煮边搅拌,熬至浓稠糊状,制得所述番茄酱,所述番茄酱可以直接用食物蘸着吃,也可以做调味酱加入到食物中;
(8)将所述番茄酱趁热装入干净、干燥、100℃温度下灭过菌的玻璃瓶里,加盖密封,放低温干燥处贮存。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (5)
1.一种番茄酱,其特征在于,主要由以下重量份原料制成:番茄50-60份、中草药10-15份、香菇15-20份、鸡腿菇15-20份、红枣10-15份、桂圆肉10-15份、佛手瓜10-15份、山楂5-7份、蜂王浆4-6份、麦芽糖20-25份、生姜3-5份、大蒜3-5份,所述中草药主要由等量的绞股蓝、黄芪、红景天、剌五加及三七混合而成。
2.根据权利要求1所述的番茄酱,其特征在于,主要由以下重量份原料制成:番茄55份、中草药13份、香菇17份、鸡腿菇17份、红枣13份、桂圆肉13份、佛手瓜13份、山楂6份、蜂王浆5份、麦芽糖23份、生姜4份、大蒜4份,所述中草药主要由等量的绞股蓝、黄芪、红景天、剌五加及三七混合而成。
3.根据权利要求1或2所述的番茄酱的制备方法,其特征在于,包括以下步骤:
(1)称取新鲜、无腐烂、无病虫害、全熟的番茄及佛手瓜洗净,番茄放入锅中水煮,除去番茄皮,切开除籽,佛手瓜去皮去籽,再将番茄肉和佛手瓜肉绞碎,并混合均匀,制得混合a料,备用;
(2)称取香菇、鸡腿菇及桂圆肉洗净,绞碎成浆并混合均匀,制得混合b料,备用;
(3)称取红枣及山楂洗净,去皮去籽,将果肉绞碎成肉浆,并混合均匀,制得混合c料,备用;
(4)称取等量的绞股蓝、黄芪、红景天、剌五加及三七除去杂质清洗干净,放入50-60℃烘箱内烘干至含水量小于6%,粉碎成粉末,过100-120目筛,并混合均匀,制得所述中草药;
(5)称取生姜,洗净去皮,榨汁,制得生姜汁,备用;
(6)称取大蒜,洗净去皮,捣碎成蒜泥,备用;
(7)将上述的混合a料、混合b料、混合c料、中草药、生姜汁及蒜泥放入锅内搅拌混合,再加入蜂王浆及麦芽糖,继续搅拌,混合均匀后加热,用温火熬煮,边煮边搅拌,熬至浓稠糊状,制得所述番茄酱;
(8)将所述番茄酱趁热装入干净、干燥、灭过菌的玻璃瓶里,加盖密封,放低温干燥处贮存。
4.根据权利要求3所述的番茄酱的制备方法,其特征在于:步骤(1)中所述水煮的时间为4-6min。
5.根据权利要求3所述的番茄酱的制备方法,其特征在于:步骤(8)中所述玻璃瓶在90-100℃温度下灭菌。
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CN103445093A (zh) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | 一种番茄酱黄豆罐头 |
CN103932156A (zh) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | 一种鸭血番茄酱及其制备方法 |
CN105558516A (zh) * | 2014-10-29 | 2016-05-11 | 徐勤凤 | 一种阿胶番茄酱的制备方法 |
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CN107319497A (zh) * | 2017-07-25 | 2017-11-07 | 赵欣丽 | 一种降脂番茄酱及其制备方法 |
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