CN108464485A - 一种去火蚝油的制备方法 - Google Patents
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Abstract
本发明公开了一种去火蚝油的制备方法，将牡蛎与二次发酵液混匀后，室温发酵，再将牡蛎取出，水煮，水煮液浓缩，再加食用盐、酱油、淀粉、白砂糖，进行一次调配，得一次调配液备用；诸葛菜、香菇、大蒜、鸡肉、蟹肉混匀，熬煮，浓缩，得调味提取物备用；一次调配液与调味提取物混匀后，均质，煮沸灭菌后即得。本发明采用发酵后的牡蛎，熬制得到原汁蚝汤，经过过滤、浓缩，调配后，按配方要求加入调味料等等，常温保存或运输，鸡肉、蟹肉、虾皮成分的加入，增添了蚝油的风味，产品作为食品调味料使用，鲜美可口增进食欲。同时芦荟、菊花等成分的发酵液的加入，改善了蚝油易上火的缺点，适宜人群广。
Description
技术领域
本发明涉及食品领域，确切地说是一种去火蚝油的制备方法。
背景技术
蚝油使用有讲究广东称牡蛎为蚝，蚝油即为牡蛎油，是广东一带传统的鲜味调料。蚝油是调味汁类最大宗产品之一，它以素"海底牛奶"之称的蚝牗牡蛎牍为原料，经煮熟取汁浓缩，加辅料精制而成。蚝油味道鲜美、蚝香浓郁，黏稠适度，营养价值高，亦是配制蚝油鲜菇牛肉、蚝油青菜、蚝油粉面等传统粤菜的主要配料。
蚝油除含蛋白质、脂肪、糖类及盐等成分外，最具营养价值特点的是游离氨基酸、核糖核酸、有机酸酯和矿物元素等食物较高。优质蚝油的游离氨基酸在5%以上，这是最重要的呈味物质。氨基酸含量高不仅营养价值高，而且味道鲜美。蚝油中氨基酸种类达22种之多，各种氨基酸 的含量协调平衡。其中谷氨酸含量是总量的一半，它与核酸共同构成蚝油是味主体，两者含量愈高，蚝油味愈鲜香，酯味愈浓厚。由于有较高含量的甘氨酸、脯氨酸、丙氨酸、组氨酸和天门冬氨酸等甜味氨基酸构成了蚝油天然甜味的主要，故其甜味与葡萄糖大体相似但品质上有根本区别，且还有少许酸味，使其智力和身体的发育。蚝油中牛磺酸含量之高是其他任何调味料不能相比的，其含量与谷氨酸相似，牛碘酸称之为多功能食品添加剂的新星，具有防癌抗癌，增强人体免疫力等多种保健功能，在临床治疗和药理上应用广泛，可防治多种疾病。
然而多吃蚝油容易上火，市场急需一种能够不上火的蚝油产品来丰富大众的大量需求。
发明内容
本发明的目的在于提供一种去火蚝油的制备方法
上述目的通过以下方案实现：
一种去火蚝油的制备方法，其特征在于：
包括以下步骤：
（1）取菊花、鸡肉、虾皮、芦荟、瑶柱，清洗干净后，加水浸泡3-5h，过滤后破碎成浆，然后加入上述原料重量5-6倍的纯净水，加热熬制20-30分钟后，冷却，加入酒糟，在温度为28-30℃、相对湿度60-80%的条件下发酵2-3天，得一次发酵液备用；
（2）将小麦粉、菜籽粕、明月草、鲜茶叶、鸭肉混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，室温下发酵1-2天，取出后在温度为4-6℃、相对湿度60-80%的条件下放置1-2天，过滤，得二次发酵液备用；
(3) 将牡蛎与二次发酵液混匀后，室温发酵8-12小时，再将牡蛎取出，水煮，水煮液浓缩，再加食用盐、酱油、淀粉、白砂糖，进行一次调配，得一次调配液备用；
（4）诸葛菜、香菇、大蒜、鸡肉、蟹肉混匀，熬煮，浓缩，得调味提取物备用；
（5）一次调配液与调味提取物混匀后，均质，煮沸灭菌后即得。
所述的一种去火蚝油的制备方法，其特征在于：各原料的重量配比为： 菊花0.2-0.4、鸡肉0.1-0.2、虾皮0.3-0.5、芦荟0.1-0.2、瑶柱0.1-0.3、酒糟0.02-0.05、小麦粉2-4、菜籽粕1-3、明月草1-2、鲜茶叶0.2-0.4、鸭肉0.3-0.4、诸葛菜1-2、香菇0.1-0.2、大蒜0.1-0.2、鸡肉0.2-0.4、蟹肉0.1-0.2、牡蛎4-6、食用盐0.1-0.3、酱油0.1-0.3、淀粉0.3-0.5、白砂糖1-2。
本发明的有益效果为：本发明采用发酵后的牡蛎，熬制得到原汁蚝汤，经过过滤、浓缩，调配后，按配方要求加入调味料等等，常温保存或运输，鸡肉、蟹肉、虾皮成分的加入，增添了蚝油的风味，产品作为食品调味料使用，鲜美可口增进食欲。同时芦荟、菊花等成分的发酵液的加入，改善了蚝油易上火的缺点，适宜人群广。
具体实施方式
一种去火蚝油的制备方法，
包括以下步骤：
（1）取菊花、鸡肉、虾皮、芦荟、瑶柱，清洗干净后，加水浸泡3h，过滤后破碎成浆，然后加入上述原料重量5倍的纯净水，加热熬制30分钟后，冷却，加入酒糟，在温度为28℃、相对湿度80%的条件下发酵2天，得一次发酵液备用；
（2）将小麦粉、菜籽粕、明月草、鲜茶叶、鸭肉混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，室温下发酵1天，取出后在温度为6℃、相对湿度80%的条件下放置2天，过滤，得二次发酵液备用；
(3) 将牡蛎与二次发酵液混匀后，室温发酵12小时，再将牡蛎取出，水煮，水煮液浓缩，再加食用盐、酱油、淀粉、白砂糖，进行一次调配，得一次调配液备用；
（4）诸葛菜、香菇、大蒜、鸡肉、蟹肉混匀，熬煮，浓缩，得调味提取物备用；
（5）一次调配液与调味提取物混匀后，均质，煮沸灭菌后即得。
所述的一种去火蚝油各原料的重量配比为： 菊花0.2、鸡肉0.1、虾皮0.5、芦荟0.1、瑶柱0.3、酒糟0.02、小麦粉4、菜籽粕3、明月草1、鲜茶叶0.4、鸭肉0.4、诸葛菜1、香菇0.2、大蒜0.2、鸡肉0.4、蟹肉0.2、牡蛎6、食用盐0.1、酱油0.3、淀粉0.5、白砂糖1。
Claims (2)
1.一种去火蚝油的制备方法，其特征在于：
包括以下步骤：
（1）取菊花、鸡肉、虾皮、芦荟、瑶柱，清洗干净后，加水浸泡3-5h，过滤后破碎成浆，然后加入上述原料重量5-6倍的纯净水，加热熬制20-30分钟后，冷却，加入酒糟，在温度为28-30℃、相对湿度60-80%的条件下发酵2-3天，得一次发酵液备用；
（2）将小麦粉、菜籽粕、明月草、鲜茶叶、鸭肉混合并绞碎后，搅拌均匀后，与一次发酵液混合均匀后，室温下发酵1-2天，取出后在温度为4-6℃、相对湿度60-80%的条件下放置1-2天，过滤，得二次发酵液备用；
(3) 将牡蛎与二次发酵液混匀后，室温发酵8-12小时，再将牡蛎取出，水煮，水煮液浓缩，再加食用盐、酱油、淀粉、白砂糖，进行一次调配，得一次调配液备用；
（4）诸葛菜、香菇、大蒜、鸡肉、蟹肉混匀，熬煮，浓缩，得调味提取物备用；
（5）一次调配液与调味提取物混匀后，均质，煮沸灭菌后即得。
2.根据权利要求1所述的一种去火蚝油的制备方法，其特征在于：各原料的重量配比为： 菊花0.2-0.4、鸡肉0.1-0.2、虾皮0.3-0.5、芦荟0.1-0.2、瑶柱0.1-0.3、酒糟0.02-0.05、小麦粉2-4、菜籽粕1-3、明月草1-2、鲜茶叶0.2-0.4、鸭肉0.3-0.4、诸葛菜1-2、香菇0.1-0.2、大蒜0.1-0.2、鸡肉0.2-0.4、蟹肉0.1-0.2、牡蛎4-6、食用盐0.1-0.3、酱油0.1-0.3、淀粉0.3-0.5、白砂糖1-2。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080416A (zh) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | 一种零添加蚝油及其制备方法 |
| CN113397140A (zh) * | 2021-07-07 | 2021-09-17 | 仲景食品股份有限公司 | 一种菌菇蚝油及其制备方法 |
-
2018
- 2018-03-06 CN CN201810182089.6A patent/CN108464485A/zh not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080416A (zh) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | 一种零添加蚝油及其制备方法 |
| CN113397140A (zh) * | 2021-07-07 | 2021-09-17 | 仲景食品股份有限公司 | 一种菌菇蚝油及其制备方法 |
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