CN107684036A - 一种麻辣味猪血薇菜豆豉酱料及其制备方法 - Google Patents
一种麻辣味猪血薇菜豆豉酱料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种麻辣味猪血薇菜豆豉酱料及其制备方法，包括以下重量份的原料：豆豉8‑15份、猪血18‑28份、米酒1‑3份、薇菜段8‑18份、食盐0.5‑2份、芝麻油5‑8份、红糖3‑6份、陈醋3‑6份、酵母提取物1‑4份、花椒粉0.8‑2份、辣椒粉0.6‑3份、柠檬酸0.17‑0.3份、乳酸钙0.12‑0.3份、味精0.1‑0.2份、生姜泥0.1‑0.2份、蒜子泥0.1‑0.2份、中药浓缩液0‑3份；本发明通过加入豆豉、猪血、米酒、薇菜、中药浓缩液等，使得制备而成的酱料口感好，同时具有健脾养胃、补血益气、增进食欲、增强抵抗力等保健功效。
Description
技术领域
本发明属于食品加工技术领域，特别涉及一种麻辣味猪血薇菜豆豉酱料及其制备方法。
背景技术
酱起源于中国，有着悠久的历史。大多数酱料是以豆类、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。我国的调味酱种类繁多，口味多样，对于改善食物的色香味具有很好的效果。
随着人们生活水平的提高，对酱的口味和营养价值的要求也在逐渐升高，市场上的食品及辅料已经不能满足人们的日常需求，高营养且具有保健功能的食物越来越受到消费者的青睐。
发明内容
本发明的目的在于提供一种麻辣味猪血薇菜豆豉酱料及其制备方法。
本发明的目的可以通过以下技术方案实现：
一种麻辣味猪血薇菜豆豉酱料，包括以下重量份的原料：豆豉8-15份、猪血18-28份、米酒1-3份、薇菜段8-18份、食盐0.5-2份、芝麻油5-8份、红糖3-6份、陈醋3-6份、酵母提取物1-4份、花椒粉0.8-2份、辣椒粉0.6-3份、柠檬酸0.17-0.3份、乳酸钙0.12-0.3份、味精0.1-0.2份、生姜泥0.1-0.2份、蒜子泥0.1-0.2份、中药浓缩液0-3份。
所述的一种麻辣味猪血薇菜豆豉酱料，包括以下重量份的原料：豆豉10份、猪血20份、米酒2份、薇菜段15份、食盐1份、芝麻油6份、红糖5份、陈醋5份、酵母提取物2份、花椒粉1份、辣椒粉2份、柠檬酸0.2份、乳酸钙0.2份、味精0.2份、生姜泥0.2份、蒜子泥0.2份、中药浓缩液2份；
所述的中药浓缩液制备方法如下：按重量份将阿胶2-3份，黄芪2-3份，山茱萸2-3份，枸杞子2-3份，鸡血藤2-3份，茯神1-3份，丹参2-3份，墨旱莲2-3份，垂盆草1-3份，白术1-3份，太子参1-3份，芡实1-3份，绵萆薢1-3份，龙船花1-3份，山麦冬1-3份，冬凌草1-3份加水煎煮，过滤残渣得到中药浓缩液。
所述的麻辣味猪血薇菜豆豉酱料，制备方法为：
(1)豆豉的预处理：将豆豉洗净并剁碎后备用；
(2)保健猪血粉的制备：依据质量比将中药浓缩液、米酒、猪血、薇菜、食盐和适用水混合后，搅拌均匀，待凝固后，切成块状；在锅中倒入芝麻油，预热后将块状物料放入锅内翻炒6-8分钟后送入烘箱中，烘干后磨粉得到保健猪血粉；
(3)豆豉酱的制备：将食用油放入锅中炸至有香味后，加入红糖、陈醋、酵母提取物、花椒粉、辣椒粉、柠檬酸、乳酸钙、味精、生姜泥、蒜子泥炒2-10分钟后，加入保健猪血粉，继续翻炒6-22分钟后得到豆豉薇菜猪血酱；
(4)装罐：待豆豉薇菜猪血酱冷却至室温，经灭菌处理后装罐即可得成品。
本发明的有益效果：本发明通过加入豆豉、猪血、米酒、薇菜、中药浓缩液等，使得制备而成的酱料口感好，同时具有健脾养胃、补血益气、增进食欲、增强抵抗力等保健功效。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例1
一种麻辣味猪血薇菜豆豉酱料，包括以下重量份的原料：豆豉8份、猪血18份、米酒1-3份、薇菜段8份、食盐0.5份、芝麻油5份、红糖3份、陈醋3份、酵母提取物1份、花椒粉0.8份、辣椒粉0.6份、柠檬酸0.17份、乳酸钙0.12份、味精0.1份、生姜泥0.1份、蒜子泥0.1份；
制备方法为：
(1)豆豉的预处理：将豆豉洗净并剁碎后备用；
(2)保健猪血粉的制备：依据质量比将米酒、猪血、薇菜、食盐和适用水混合后，搅拌均匀，待凝固后，切成块状；在锅中倒入芝麻油，预热后将块状物料放入锅内翻炒6-8分钟后送入烘箱中，烘干后磨粉得到保健猪血粉；
(3)豆豉酱的制备：将食用油放入锅中炸至有香味后，加入红糖、陈醋、酵母提取物、花椒粉、辣椒粉、柠檬酸、乳酸钙、味精、生姜泥、蒜子泥炒2-10分钟后，加入保健猪血粉，继续翻炒6-22分钟后得到豆豉薇菜猪血酱；
(4)装罐：待豆豉薇菜猪血酱冷却至室温，经灭菌处理后装罐即可得成品。
实施例2
一种麻辣味猪血薇菜豆豉酱料，包括以下重量份的原料：豆豉15份、猪血28份、米酒3份、薇菜段18份、食盐2份、芝麻油8份、红糖6份、陈醋6份、酵母提取物4份、花椒粉2份、辣椒粉3份、柠檬酸0.3份、乳酸钙0.3份、味精0.2份、生姜泥0.2份、蒜子泥0.2份、中药浓缩液3份；
其中，中药浓缩液制备方法如下：按重量份将阿胶2份，黄芪3份，山茱萸2份，枸杞子3份，鸡血藤2份，茯神2份，丹参2份，墨旱莲2份，垂盆草2份，白术2份，太子参2份，芡实2份，绵萆薢2份，龙船花2份，山麦冬2份，冬凌草2份加水煎煮，过滤残渣得到中药浓缩液；
制备方法为：
(1)豆豉的预处理：将豆豉洗净并剁碎后备用；
(2)保健猪血粉的制备：依据质量比将中药浓缩液、米酒、猪血、薇菜、食盐和适用水混合后，搅拌均匀，待凝固后，切成块状；在锅中倒入芝麻油，预热后将块状物料放入锅内翻炒6-8分钟后送入烘箱中，烘干后磨粉得到保健猪血粉；
(3)豆豉酱的制备：将食用油放入锅中炸至有香味后，加入红糖、陈醋、酵母提取物、花椒粉、辣椒粉、柠檬酸、乳酸钙、味精、生姜泥、蒜子泥炒2-10分钟后，加入保健猪血粉，继续翻炒6-22分钟后得到豆豉薇菜猪血酱；
(4)装罐：待豆豉薇菜猪血酱冷却至室温，经灭菌处理后装罐即可得成品。
实施例3
一种麻辣味猪血薇菜豆豉酱料，包括以下重量份的原料：豆豉10份、猪血20份、米酒2份、薇菜段15份、食盐1份、芝麻油6份、红糖5份、陈醋5份、酵母提取物2份、花椒粉1份、辣椒粉2份、柠檬酸0.2份、乳酸钙0.2份、味精0.2份、生姜泥0.2份、蒜子泥0.2份、中药浓缩液2份。
其中，中药浓缩液制备方法如下：按重量份将阿胶2份，黄芪3份，山茱萸2份，枸杞子3份，鸡血藤2份，茯神2份，丹参2份，墨旱莲2份，垂盆草2份，白术2份，太子参2份，芡实2份，绵萆薢2份，龙船花2份，山麦冬2份，冬凌草2份加水煎煮，过滤残渣得到中药浓缩液；
制备方法为：
(1)豆豉的预处理：将豆豉洗净并剁碎后备用；
(2)保健猪血粉的制备：依据质量比将中药浓缩液、米酒、猪血、薇菜、食盐和适用水混合后，搅拌均匀，待凝固后，切成块状；在锅中倒入芝麻油，预热后将块状物料放入锅内翻炒6-8分钟后送入烘箱中，烘干后磨粉得到保健猪血粉；
(3)豆豉酱的制备：将食用油放入锅中炸至有香味后，加入红糖、陈醋、酵母提取物、花椒粉、辣椒粉、柠檬酸、乳酸钙、味精、生姜泥、蒜子泥炒2-10分钟后，加入保健猪血粉，继续翻炒6-22分钟后得到豆豉薇菜猪血酱；
(4)装罐：待豆豉薇菜猪血酱冷却至室温，经灭菌处理后装罐即可得成品。
以上内容仅仅是对本发明的构思所作的举例和说明，所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，只要不偏离发明的构思或者超越本权利要求书所定义的范围，均应属于本发明的保护范围。
Claims (4)
1.一种麻辣味猪血薇菜豆豉酱料，其特征在于，包括以下重量份的原料：豆豉8-15份、猪血18-28份、米酒1-3份、薇菜段8-18份、食盐0.5-2份、芝麻油5-8份、红糖3-6份、陈醋3-6份、酵母提取物1-4份、花椒粉0.8-2份、辣椒粉0.6-3份、柠檬酸0.17-0.3份、乳酸钙0.12-0.3份、味精0.1-0.2份、生姜泥0.1-0.2份、蒜子泥0.1-0.2份、中药浓缩液0-3份。
2.根据权利要求1所述的一种麻辣味猪血薇菜豆豉酱料，其特征在于，包括以下重量份的原料：豆豉10份、猪血20份、米酒2份、薇菜段15份、食盐1份、芝麻油6份、红糖5份、陈醋5份、酵母提取物2份、花椒粉1份、辣椒粉2份、柠檬酸0.2份、乳酸钙0.2份、味精0.2份、生姜泥0.2份、蒜子泥0.2份、中药浓缩液2份。
3.根据权利要求1所述的一种麻辣味猪血薇菜豆豉酱料，其特征在于，所述的中药浓缩液制备方法如下：按重量份将阿胶2-3份，黄芪2-3份，山茱萸2-3份，枸杞子2-3份，鸡血藤2-3份，茯神1-3份，丹参2-3份，墨旱莲2-3份，垂盆草1-3份，白术1-3份，太子参1-3份，芡实1-3份，绵萆薢1-3份，龙船花1-3份，山麦冬1-3份，冬凌草1-3份加水煎煮，过滤残渣得到中药浓缩液。
4.根据权利要求1所述的一种麻辣味猪血薇菜豆豉酱料，其特征在于，制备方法为：
(1)豆豉的预处理：将豆豉洗净并剁碎后备用；
(2)保健猪血粉的制备：依据质量比将按照权利要求3方法制备得到的中药浓缩液、米酒、猪血、薇菜、食盐和适用水混合后，搅拌均匀，待凝固后，切成块状；在锅中倒入芝麻油，预热后将块状物料放入锅内翻炒6-8分钟后送入烘箱中，烘干后磨粉得到保健猪血粉；
(3)豆豉酱的制备：将食用油放入锅中炸至有香味后，加入红糖、陈醋、酵母提取物、花椒粉、辣椒粉、柠檬酸、乳酸钙、味精、生姜泥、蒜子泥炒2-10分钟后，加入保健猪血粉，继续翻炒6-22分钟后得到豆豉薇菜猪血酱；
(4)装罐：待豆豉薇菜猪血酱冷却至室温，经灭菌处理后装罐即可得成品。
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| CN106333345A (zh) * | 2016-08-29 | 2017-01-18 | 桐城市雨润生物科技有限公司 | 一种豆豉猪血牛肉酱及其制备方法 |
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