CN107136480A - 一种面酱及制备方法 - Google Patents
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Abstract
本发明公开了一种面酱及制备方法，面酱主要是由黄豆、黑豆、柚子果肉、熟芝麻50g、熟杏仁、橄榄油、盐、花椒、八角、桂皮、山药粉、灯笼椒、梅菜、芝士，本发明的面酱原料来源广泛，各种原料配伍合理，制备的黄豆酱具有色泽鲜亮、香辣可口、美味健康、营养丰富，易被人体消化吸收。本发明适用于制备面酱。
Description
技术领域
本发明属于食品技术领域，涉及一种面酱及制备方法。
背景技术
黄豆和黑豆有“豆中之王”之称，被人们叫做“植物肉”、“绿色的乳牛”，营养价值最丰富。干黄豆、黑豆中含高品质的蛋白质约 40％，为其他粮食之冠。现代营养学研究表明，一斤黄豆或黑豆相当 于二斤多瘦猪肉，或三斤鸡蛋，或十二斤牛奶的蛋白质含量。黄豆和黑豆内含有一种脂肪物质叫亚油酸，能促进儿童的神经发育，亚油酸还具有降低血中胆固醇的作用，所以是预防高血压、冠心病、动脉硬化等的良好食品。此外，黄豆和黑豆内还含有丰富的B 族维生素和钙、磷、铁等无机盐。黄豆和黑豆中所含的软磷脂是大脑细胞组成的重要部分，常吃黄豆对增加和改善大脑技能有重要的效能。
通常，黄豆经蒸煮发酵后的黄豆酱酱香浓郁，人们一般在食用黄豆酱前，要再次加烹饪加工，以丰富黄豆酱的滋味。而现有的酱类食品及其加工方法一般采用放入容器中密封腌制的方法处理，这些方法存在工艺复杂，腌制时间长，食品容易腐败变质，不耐存放等问题；另外，由于黄豆酱降为口感单一，无法满足使用者的需求。
发明内容
本发明为了弥补现有技术的不足，提供了一种色泽鲜亮、香辣可口、增进食欲、营养丰富、口感复合的面酱及其制备方法。
为了解决上述技术问题，本发明是通过如下技术方案实现的：
一种面酱，按照重量份数计，它包括如下成分：
黄豆50份、黑豆30份、柚子果肉50份、熟芝麻 30份、熟杏仁40份、橄榄油15份、盐20份，花椒10份、八角8份、茴香5份、桂皮5份、山药粉25份、灯笼椒10份、梅菜40份、芝士15份。
本发明还提供了一种面酱的制备方法，它按照如下的步骤顺序依次进行：
（1）取黄豆、黑豆清洗干净后煮熟，取出煮熟的黄豆和黑豆在太阳光下晾晒，晾晒至半干后将黄豆和黑豆倒入缸中，撒上山药粉，用器具将黄豆缸密封，使黄豆、黑豆充分发酵，得A；
（2）取A，并将长满白毛的A簸净并转移到干净的酱坛中，并加入熟芝麻，熟杏仁、切块的柚子果肉、梅菜、芝士，最后撒上盐，搅拌均匀，得B；
（3）取花椒，八角，茴香、桂皮，放入锅中加入100重量份的水大火烧开后转小火保持沸腾10min，凉至室温得C，将灯笼椒于加热的橄榄油中炒出辣椒红油，备用；
（4）取40重量份的C 和上述的辣椒红油加入到酱坛中，封口，发酵30d，得D；
（5）将食用油加热后加入葱、姜、 辣椒，炒出香味后加入D，翻炒后出锅，即得。
采取了上述技术手段后，本发明的有益效果是：本发明制备的面酱具有色泽鲜亮、香辣可口、增进食欲、营养丰富、口感复合等特点，面酱含有较高的维生素C，可防止面酱制作过程中亚硝酸盐的产生，该面酱具有补肾健脾、调理人体功能的作用，易被人体消化吸收，开胃又健康，满足人们味美、营养、方便、健康的绿色食品需求；本发明的制备方法简单、过程易于控制。
本发明适用于制备面酱。
具体实施方式
下面将结合具体的实施方式对本发明作进一步的详细说明。
实施例 1 一种面酱及其制备方法
一种面酱，它包括如下成分：
黄豆50g、黑豆30 g、柚子果肉50 g、熟芝麻 30 g、熟杏仁40 g、橄榄油15 g、盐20 g，花椒10 g、八角8 g、茴香5 g、桂皮5 g、山药粉25 g、灯笼椒10 g、梅菜40 g、芝士15 g。
上述面酱的制备方法，它按照如下的步骤顺序依次进行：
（1）取黄豆、黑豆清洗干净后煮熟，取出煮熟的黄豆和黑豆在太阳光下晾晒，晾晒至半干后将黄豆和黑豆倒入缸中，撒上山药粉，用器具将黄豆缸密封，使黄豆、黑豆充分发酵，得A；
（2）取A，并将长满白毛的A簸净并转移到干净的酱坛中，并加入熟芝麻，熟杏仁、切块的柚子果肉、梅菜、芝士，最后撒上盐，搅拌均匀，得B；
（3）取花椒，八角，茴香、桂皮，放入锅中加入100g水大火烧开后转小火保持沸腾10min，凉至室温得C，将灯笼椒于加热的橄榄油中炒出辣椒红油，备用；
（4）取40g的C 和上述的辣椒红油加入到酱坛中，封口，发酵30d，得D；
（5）将食用油加热后加入葱、姜、 辣椒，炒出香味后加入D，翻炒后出锅，即得。
本实施例制备的面酱具有色泽鲜亮、香辣可口、增进食欲、营养丰富、口感复合等特点，面酱含有较高的维生素C，可防止面酱制作过程中亚硝酸盐的产生，该面酱具有补肾健脾、调理人体功能的作用，易被人体消化吸收，开胃又健康；本发明的制备方法简单、过程易于控制。
上述实施例，仅是本发明的较佳实施例而已，并非是对本发明所作的其它形式的限定，任何熟悉本专业的技术人员可能利用上述技术内容作为启示加以变更或改型为等同变化的等效实施例。但凡是未脱离本发明权利要求的技术实质，对以上实施例所作出的简单修改、等同变化与改型，仍属于本发明权利要求保护的范围。
Claims (2)
1.一种面酱，其特征在于，按照重量份数计，它包括如下成分：
黄豆50份、黑豆30份、柚子果肉50份、熟芝麻 30份、熟杏仁40份、橄榄油15份、盐20份，花椒10份、八角8份、茴香5份、桂皮5份、山药粉25份、灯笼椒10份、梅菜40份、芝士15份。
2.如权利要求 1 所述的一种面酱的制备方法，其特征在于：它按照如下的步骤顺序依次进行：
（1）取黄豆、黑豆清洗干净后煮熟，取出煮熟的黄豆和黑豆在太阳光下晾晒，晾晒至半干后将黄豆和黑豆倒入缸中，撒上山药粉，用器具将黄豆缸密封，使黄豆、黑豆充分发酵，得A；
（2）取A，并将长满白毛的A簸净并转移到干净的酱坛中，并加入熟芝麻，熟杏仁、切块的柚子果肉、梅菜、芝士，最后撒上盐，搅拌均匀，得B；
（3）取花椒，八角，茴香、桂皮，放入锅中加入100重量份的水大火烧开后转小火保持沸腾10min，凉至室温得C，将灯笼椒于加热的橄榄油中炒出辣椒红油，备用；
（4）取40重量份的C 和上述的辣椒红油加入到酱坛中，封口，发酵30d，得D；
（5）将食用油加热后加入葱、姜、 辣椒，炒出香味后加入D，翻炒后出锅，即得。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497453A (zh) * | 2018-03-07 | 2018-09-07 | 贾丽霞 | 一种酱料的制备方法 |
| CN108740977A (zh) * | 2018-05-25 | 2018-11-06 | 徐晓琴 | 一种西瓜柚子酱及其制作方法 |
| CN108936568A (zh) * | 2018-07-31 | 2018-12-07 | 张建青 | 一种香辣面酱及其制备方法 |
| CN109480268A (zh) * | 2018-12-27 | 2019-03-19 | 盐城金昉首乌科技发展有限公司 | 一种耳叶牛皮消面酱及其制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187578A (zh) * | 2014-08-01 | 2014-12-10 | 郝朝胜 | 一种美味香酱及制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187578A (zh) * | 2014-08-01 | 2014-12-10 | 郝朝胜 | 一种美味香酱及制备方法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497453A (zh) * | 2018-03-07 | 2018-09-07 | 贾丽霞 | 一种酱料的制备方法 |
| CN108740977A (zh) * | 2018-05-25 | 2018-11-06 | 徐晓琴 | 一种西瓜柚子酱及其制作方法 |
| CN108936568A (zh) * | 2018-07-31 | 2018-12-07 | 张建青 | 一种香辣面酱及其制备方法 |
| CN109480268A (zh) * | 2018-12-27 | 2019-03-19 | 盐城金昉首乌科技发展有限公司 | 一种耳叶牛皮消面酱及其制备方法 |
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