CN109259181A - 一种五谷香辣酱及其制备方法 - Google Patents
一种五谷香辣酱及其制备方法 Download PDFInfo
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- CN109259181A CN109259181A CN201810932481.8A CN201810932481A CN109259181A CN 109259181 A CN109259181 A CN 109259181A CN 201810932481 A CN201810932481 A CN 201810932481A CN 109259181 A CN109259181 A CN 109259181A
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- soya bean
- pot
- spreading
- cooling
- sesame
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Abstract
一种五谷香辣酱,由以下重量百分比含量的原料制成:麦仁:16%‑20%,黄豆:13%‑17%,玉米:13%‑17%,花生米:4%‑8%,豆豉:11%‑15%,豆瓣酱:11%‑15%,生姜:0.1%‑0.5%,大蒜:0.1%‑0.5%,辣椒:0.4%‑0.8%,芝麻:0.1%‑0.3%,黄荆子、黄荆叶和黄荆茎中的至少一种:0.1%‑2%,小蓟:0.1%‑2%,花椒:0.1%‑0.3%,盐:0.01%‑3%,调味品:0.01%‑2.6%,余料为食用油。按重量百分比称取各原料,初处理后按制备工序倒入锅中熬制。味道鲜美,微辣,可作开胃小菜、拌面、配菜。
Description
技术领域
本发明涉及食品领域,特别涉及到一种五谷香辣酱及其制备方法。
背景技术
香辣酱的种类繁多,口味各异,大多数香辣酱都是由主料辣椒,发酵酱料和各类调味辅料加工而成,从而造成香辣酱中盐含量高,营养单一,口味辛辣,第一次食用后无法长时间保存,所以需要开发一种味道独特,营养丰富,含盐量少,保质期长的酱品,既能打开味蕾增加食欲,又能对人体所需营养进行补充。
发明内容
本发明的目的是克服现有香辣酱中营养单一、口味口感相近的问题,提供了一种味道独特,营养丰富,保质期长的五谷香辣酱。
为实现以上目的,本发明的技术解决方案如下:
一种五谷香辣酱,由以下重量百分比含量的原料制成:麦仁:16%-20%,黄豆:13%-17%,玉米:13%-17%,花生米:4%-8%,豆豉:11%-15%,豆瓣酱:11%-15%,生姜:0.1%-0.5%,大蒜:0.1%-0.5%,辣椒:0.4%-0.8%,芝麻:0.1%-0.3%,黄荆子、黄荆叶和黄荆茎中的至少一种:0.1%-2%,小蓟:0.1%-2%,花椒:0.1%-0.3%,盐:0.01%-3%,调味品:0.01%-2.6%,余料为食用油。
所述的食用油为大豆色拉油或油菜籽色拉油或花生色拉油,所述的调味品为糖,白酒,鸡精粉中的至少一种。
所述各原料重量百分比含量为:麦仁:18%,黄豆:15%,玉米:15%,花生米:6%,豆豉:13%,豆瓣酱:13%,生姜:0.3%,大蒜:0.3%,辣椒:0.6%,芝麻:0.13%,黄荆叶:1%,小蓟:0.3%,花椒:0.15%,盐:2%,糖:0.05%,白酒:1.5%,鸡精粉:0.3%,余料为大豆色拉油。
所述各原料重量百分比含量为:麦仁:16%,黄豆:17%,玉米:13%,花生米:4%,豆豉:11%,豆瓣酱:15%,生姜:0.5%,大蒜:0.1%,辣椒:0.4%,芝麻:0. 3%,黄荆叶和黄荆子:2%,小蓟 :0.5%,花椒:0.3%,盐:3%,糖:0.1%,白酒:2%,鸡精粉:0.5%,余料为油菜籽色拉油。
一种五谷香辣酱的制备方法,包括以下步骤:
(1)按重量百分比含量称取上述原料;
(2)原料准备工序,麦仁,水浸泡之后淘洗干净沥干,然后将麦仁放置水中,大火煮熟,捞出摊凉;
玉米,用水浸泡之后淘洗干净沥干,然后放入蒸锅蒸,蒸熟后拿出摊凉;
黄豆,用水浸泡之后淘洗干净沥干,然后放入蒸锅蒸,蒸熟后拿出摊凉;
花生米,用水浸泡之后泡淘洗干净沥干,然后油炸,炸熟后捞出摊凉;
芝麻,用水淘洗干净沥干,然后炒熟出锅摊凉;
姜蒜,将姜蒜脱皮洗净,沥干水份,然后粉碎;
豆豉,淘洗干净沥干水份;
将洗净沥干后的小蓟、黄荆子和/或黄荆叶和/或黄荆茎、花椒粉碎。
(3)将食用油倒入锅中后开始加热,加热至80℃时,将麦仁倒入锅中,油炸1-2分钟后捞起,再将豆豉倒入锅中,油炸1-3分钟后捞起;
(4)待油温升到100℃时,将黄豆和玉米倒入锅中,油炸2-5分钟,捞起;
(5)油温升至150℃-170℃时,现将辣椒倒入锅中,1-2分钟后倒入一半的姜蒜,当辣椒炸至焦黄后,倒入麦仁、黄豆、玉米、豆瓣酱、豆豉、花生米,并搅拌,中小火熬制17-20分钟,再加入芝麻、食盐、调味品熬制6-10分钟,然后出锅摊凉;
(6)将粉碎后的小蓟、黄荆子和/或黄荆叶和/或黄荆茎、花椒和剩下的姜蒜混合均匀,放入烘箱,并使烘箱温度在3-4小时内由40℃升至65℃,然后取出摊凉后放入步骤(5)出锅摊凉的酱中并搅拌均匀,即得到五谷香辣酱。
所述的步骤(2)中,将夏秋季采集的黄荆叶洗净后经沸水煮烫,经凉水定色,放入含盐量6%-10%的盐水内浸泡8-10小时,再将黄荆叶晒干,然后进行粉碎。
所述的步骤(2)中,麦仁用清水浸泡4-5个小时,之后淘洗干净沥干,然后将麦仁放置于2-4倍重量的水中,大火煮沸,然后改小火慢煮,期间不停搅拌,直到麦仁煮开花并颗粒分明,捞出摊凉。
所述的步骤(2)中,黄豆用清水浸泡12小时以上,之后淘洗干净沥干,然后放入蒸锅,蒸2-4小时至熟,熟后摊凉。
所述的步骤(2)中,花生米用清水浸泡10-30分钟,淘洗干净沥干,然后向锅内倒入食用油并加热至70℃,到70℃时将沥干好的花生米倒入油中慢炸,并缓慢升温至100℃,炸至花生米金黄酥脆捞起摊凉;
所述的步骤(2)中,芝麻,用清水淘洗干净沥干,用小火慢炒,炒至锅内芝麻炸响并伴随浓烈的芝麻香,将芝麻出锅摊凉。
小麦是小麦系植物的统称,是单子叶植物,是一种在世界各地广泛种植的禾本科植物。小麦富含淀粉、蛋白质、脂肪、矿物质、钙、铁、硫胺素、核黄素、烟酸、维生素A及维生素C。本发明中麦仁为全麦谷物颗粒,含有麦类谷物的全部营养成分。含淀粉53%-70%,蛋白质约11%,糖类2%-7%,糊精2%-10%,脂肪约1.6%,粗纤维约2%。脂肪油主要为油酸、亚油酸、棕榈酸、脂肪酸的甘油酯。尚含少量谷甾醇、卵磷脂、尿囊素、精氨酸、淀粉酶、麦芽糖酶以及微量维生素B。主治心神不宁,失眠,妇女脏燥,烦躁不安,精神抑郁。
大蒜是百合科葱属植物,别名:蒜、蒜头、独蒜、胡蒜,6月叶枯时采挖。大蒜含挥发油约0.2%,油中主要成分为大蒜辣素,具有杀菌作用,是大蒜中所含的蒜氨酸受大蒜酶的作用水解产生。尚含多种烯丙基、丙基和甲基组成的硫醚化合物等。中医认为大蒜辛辣、性温、能解滞气、暖脾胃、消症积、解毒杀虫、治积滞、腹冷痛、泄泻、痢疾、百日咳等症。现代研究表明,大蒜中含蒜氨酸和蒜酶,二者接触就产生蒜素,具杀菌效力;大蒜中所含生物碱,具有降低血糖成分,增加胰岛素的功能,更重要的是它对正常血糖值无影响;大蒜还是有机锗含量最高的植物,硒含量也较多;大蒜中还含有VA、VB、VC、钙、磷、铁、粗纤维等成分,此外大蒜还具有促进新陈代谢,缓解疲劳,刺激消化器官分泌消化酶,促进上皮增生,加速创伤愈合等功效。
黄豆是一年生草本植物,是世界上最重要的豆类。现种植的栽培黄豆是从野生大豆通过长期定向选择、改良驯化而成的。黄豆营养全面,含量丰富,其中蛋白质的含量比猪肉高2倍,是鸡蛋含量的2.5倍。蛋白质的含量不仅高,而且质量高。黄豆蛋白质的氨基酸组成和动物蛋白质近似,其中氨基酸比较接近人体需要的比值,所以容易被消化吸收。如果把黄豆和肉类食品、蛋类食品搭配着来吃,其营养可以和蛋、奶的营养相比,甚至还超过蛋和耐的营养。黄豆脂肪也具有很高的营养价值,这种脂肪里含有很多不饱和脂肪酸,容易被人体消化吸收。而且黄豆脂肪可以阻止胆固醇的吸收,所以黄豆对于动脉硬化患者来说,是一种理想的营养品。黄豆渣中的膳食纤维对促进良好的消化和排泄固体废物有着举足轻重的作用。适量地补充纤维素,可使肠道中的食物增大变软,促进肠道蠕动,从而加快了排便速度,防止便秘和降低肠癌的风险。同时,膳食纤维具有明显的降低血浆胆固醇、调节胃肠功能及胰岛素水平等功能。
玉米是禾本科玉蜀黍属一年生草本植物。别名:玉蜀黍、棒子、包谷、包米、包粟、玉茭、苞米、珍珠米、苞芦、大芦粟。玉米是一年生雌雄同株异花授粉植物,植株高大,茎强壮,是重要的粮食作物和饲料作物,也是全世界总产量最高的农作物,其种植面积和总产量仅次于水稻和小麦。玉米一直都被誉为长寿食品,含有丰富的蛋白质、脂肪、纤维素、微量元素、维生素等,具有开发高营养、高生物学功能食品的巨大潜力。玉米的营养成分比较全面,一般含蛋白质8.5%、脂肪4.3%、糖类73.2%、钙0.022%、磷0.21%、铁0.0016%,还含有胡萝卜素、维生素B1、B2和尼克酸以及谷固醇、卵磷脂、维生素E、赖氨酸等。最新研究指出,玉米种含有一种抗癌因子——谷胱甘肽。国内外营养学家给予玉米很高的评价,认为:玉米中所含谷胱甘肽具有抗癌作用,它可与人体内多种致癌物质结合,能使这些物质失去致癌性;玉米中所含纤维素是一种不能为人体吸收的碳水化合物,可降低人的肠道内致癌物质的溶度,并减少分泌毒素的腐质在肠道内的积累,从而减少结肠癌和直肠癌的发病率;玉米种所含木质素,可使人体内的“巨噬细胞”的活性提高2-3倍,从而抑制癌瘤的发生;玉米中还含大量的矿物质镁,食物中的镁具有明显的防癌效果。日本遗传学家确认:玉米糠可使二硝基茂致癌物质及煎烤鱼、肉时形成的杂环胺的诱癌变作用降低92%。
花生原名落花生,是我国产量丰富、食用广泛的一种坚果,又名“长生果”、“泥豆”等。属蔷薇目,豆科一年生草本植物。花生米含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24%-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。
芝麻,又名脂麻、胡麻,是胡麻的籽种,一年生直立草本植物。芝麻,被称为八谷之冠。芝麻是一种油料作物,榨取的油称为麻油、胡麻油、香油,特点是气味醇香,生用热用皆可。芝麻含有大量的脂肪和蛋白质,其中主要为油酸、亚油酸、棕榈酸、花生酸等的甘油酯;又含甾醇、芝麻素、芝麻酚、叶酸、烟酸、蔗糖、卵磷脂、蛋白质;还有膳食纤维、糖类、维生素a、维生素B1、B2、尼克酸、维生素E、卵磷脂、钙、铁、镁等营养成分;芝麻中的亚油酸有调节胆固醇的作用;芝麻中含有丰富的维生素E,能防止过氧化脂质对皮肤的危害,抵消或中和细胞内有害物质游离基的集聚,可使皮肤白皙润泽,并能防止各种皮肤炎症;芝麻还具有养血的功效,可以治疗皮肤干枯、粗糙、另皮肤细腻光滑、红润光泽。
黄荆是牡荆属马鞭草科植物,俗名:埔姜仔、埔姜。别名:黄荆条、黄荆子、布荆、荆条、五指柑。落叶灌木或小乔木,有香味,主要分布于热带和温带地区。在我国南部十几个省荒山野郊随处可见,野生资源十分丰富。它是一种民间药用植物,可以治流感、急性细菌性痢疾,急性肠胃炎等多种疾病,根、茎、叶、花、籽均有效,常用部分是叶、籽,其挥发油对慢性气管炎有特效。近年来有研究表明,黄荆叶提取物是一种良好的天然抗菌剂。提取物有显著的抗氧化效果,能与抗氧化剂二丁基羟基甲苯媲美。大蒜和花椒既是具有较强杀菌、抑菌作用的药物又是常用的食品调味料。这几种天然植物混合使用即可充分发挥各自的杀菌、抑菌作用,增强防腐保鲜效果,又能提升食品的香味。
小蓟民间俗称刺角芽、刺角,为菊科蓟属的植物。小蓟,性凉、味甘、微苦,具有解毒消肿、凉血止血、降压的功效。对肺炎双球菌、溶血性链球菌、白喉杆菌、伤寒杆菌、绿脓杆菌、痢疾杆菌、金黄色葡萄球菌等均有抑制作用。有实验表明,小蓟提取物对黑曲霉、青霉、锦霉等3种常见果蔬致病真菌具有良好的抑制作用。此外,尚有利胆、降低血中胆固醇的作用。蓟根有凉血止血作用,用于血热所致的血衄、咯血、吐血、便血、尿血,或崩漏出血。
通过上述技术方案,本发明的有益效果:
1、本发明中使用的黄荆子,黄荆茎,黄荆叶,小蓟,大蒜,花椒都具有杀菌抑菌作用。其中小蓟,大蒜,花椒,黄荆叶,黄荆子,黄荆茎,既有杀菌抑菌作用,使得酱品保质期长,同时也是风味独特的调味品。所有原料均为纯天然植物药材或其提取物,发酵物,对人体无害,同时分解代谢为人体无毒无害的物质排出体外,对人体无任何毒副作用,使用安全可靠。
2、本发明中富含膳食纤维,卵磷脂,维生素,人体必需微量元素,蛋白质,糖类和脂类等物质。膳食纤维具有通便作用,减少肠胃方面的发病率。卵磷脂能调节血清脂质,降低胆固醇,保护肝脏和心脏,改善记忆力和加强免疫力的作用。维生素在人体生长、代谢、发育过程中发挥着重要的作用,是一类调节物质,在物质代谢中起重要作用。蛋白质,糖类和脂类物质能给人体带来所需的氨基酸和有益的油酸。富含有人体必需微量元素铁和硒。吃食本发明所做的香辣酱能够简单方便补充人体所需物质,同时提高人体免疫能力。
3、本发明通过豆瓣酱和盐来调节酱料的含盐量,可以根据客户需求选择不同的含盐量,符合人们对低盐饮食的需求。
4、本发明中将玉米,麦仁和黄豆先蒸熟再熬制,使得玉米,麦仁和黄豆口感外皮偏酥脆,内仁偏绵软,熬制过程能够充分吸收其他调味料的味道及香味。花生米油炸后香脆,吃后能提高人的愉悦感。因为主要原材料都是先经过煮熟,蒸熟或炸熟的处理,无需发酵,直接熬制完成即可出厂销售,大大减少制作周期。做出香辣酱酱香味浓郁,味道鲜美,微辣,可作开胃小菜、拌面和配菜。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
一种五谷香辣酱,由以下重量百分比含量的原料制成:麦仁:16%-20%,黄豆:13%-17%,玉米:13%-17%,花生米:4%-8%,豆豉:11%-15%,豆瓣酱:11%-15%,生姜:0.1%-0.5%,大蒜:0.1%-0.5%,辣椒:0.4%-0.8%,芝麻:0.1%-0.3%,黄荆子、黄荆叶和黄荆茎中的至少一种:0.1%-2%,小蓟:0.1%-2%,花椒:0.1%-0.3%,盐:0.01%-3%,调味品:0.01%-2.6%,余料为食用油。
所述的食用油为大豆色拉油或油菜籽色拉油或花生色拉油,所述的调味品为糖,白酒,鸡精粉中的至少一种。
所述各原料重量百分比含量为:麦仁:18%,黄豆:15%,玉米:15%,花生米:6%,豆豉:13%,豆瓣酱:13%,生姜:0.3%,大蒜:0.3%,辣椒:0.6%,芝麻:0.13%,黄荆叶:1%,小蓟:0.3%,花椒:0.15%,盐:2%,糖:0.05%,白酒:1.5%,鸡精粉:0.3%,余料为大豆色拉油。
所述各原料重量百分比含量为:麦仁:16%,黄豆:17%,玉米:13%,花生米:4%,豆豉:11%,豆瓣酱:15%,生姜:0.5%,大蒜:0.1%,辣椒:0.4%,芝麻:0. 3%,黄荆叶和黄荆子:2%,小蓟 :0.5%,花椒:0.3%,盐:3%,糖:0.1%,白酒:2%,鸡精粉:0.5%,余料为油菜籽色拉油。
一种五谷香辣酱的制备方法,包括以下步骤:
(1)按重量百分比含量称取上述原料;
(2)原料准备工序,麦仁,水浸泡之后淘洗干净沥干,然后将麦仁放置水中,大火煮熟,捞出摊凉;
玉米,用水浸泡之后淘洗干净沥干,然后放入蒸锅蒸,蒸熟后拿出摊凉;
黄豆,用水浸泡之后淘洗干净沥干,然后放入蒸锅蒸,蒸熟后拿出摊凉;
花生米,用水浸泡之后泡淘洗干净沥干,然后油炸,炸熟后捞出摊凉;
芝麻,用水淘洗干净沥干,然后炒熟出锅摊凉;
姜蒜,将姜蒜脱皮洗净,沥干水份,然后粉碎;
豆豉,淘洗干净沥干水份;
将洗净沥干后的小蓟、黄荆子和/或黄荆叶和/或黄荆茎、花椒粉碎。
(3)将食用油倒入锅中后开始加热,加热至80℃时,将麦仁倒入锅中,油炸1-2分钟后捞起,再将豆豉倒入锅中,油炸1-3分钟后捞起;
(4)待油温升到100℃时,将黄豆和玉米倒入锅中,油炸2-5分钟,捞起;
(5)油温升至150℃-170℃时,现将辣椒倒入锅中,1-2分钟后倒入一半的姜蒜,当辣椒炸至焦黄后,倒入麦仁、黄豆、玉米、豆瓣酱、豆豉、花生米,并搅拌,中小火熬制17-20分钟,再加入芝麻、食盐、调味品熬制6-10分钟,然后出锅摊凉;
(6)将粉碎后的小蓟、黄荆子和/或黄荆叶和/或黄荆茎、花椒和剩下的姜蒜混合均匀,放入烘箱,并使烘箱温度在3-4小时内由40℃升至65℃,然后取出摊凉后放入步骤(5)出锅摊凉的酱中并搅拌均匀,即得到五谷香辣酱。
所述的步骤(2)中,将夏秋季采集的黄荆叶洗净后经沸水煮烫,经凉水定色,放入含盐量6%-10%的盐水内浸泡8-10小时,再将黄荆叶晒干,然后进行粉碎。
所述的步骤(2)中,麦仁用清水浸泡4-5个小时,之后淘洗干净沥干,然后将麦仁放置于2-4倍重量的水中,大火煮沸,然后改小火慢煮,期间不停搅拌,直到麦仁煮开花并颗粒分明,捞出摊凉。
所述的步骤(2)中,黄豆用清水浸泡12小时以上,之后淘洗干净沥干,然后放入蒸锅,蒸2-4小时至熟,熟后摊凉。
所述的步骤(2)中,花生米用清水浸泡10-30分钟,淘洗干净沥干,然后向锅内倒入食用油并加热至70℃,到70℃时将沥干好的花生米倒入油中慢炸,并缓慢升温至100℃,炸至花生米金黄酥脆捞起摊凉;
所述的步骤(2)中,芝麻,用清水淘洗干净沥干,用小火慢炒,炒至锅内芝麻炸响并伴随浓烈的芝麻香,将芝麻出锅摊凉
实施例1:
各原料重量百分比含量为:麦仁:18%,黄豆:15%,玉米:15%,花生米:6%,豆豉:13%,豆瓣酱:13%,生姜:0.3%,大蒜:0.3%,辣椒:0.6%,芝麻:0.13%,糖:0.05%,黄荆叶:1%,小蓟:0.3%,花椒:0.15%,盐:2%,白酒:1.5%,鸡精粉:0.3%,大豆色拉油:13.37%。按上述原料比称取原料。
原料准备工序,麦仁,用清水浸泡4个小时,之后淘洗干净沥干,沥干后将麦仁放置4倍重量的水中,大火煮沸,然后改小火慢煮,期间不停搅拌,直到麦仁煮开并麦仁颗粒分明,煮熟后摊凉;玉米,用清水浸泡12小时,之后淘洗干净沥干,然后放入蒸锅蒸,蒸4小时,得到玉米粒绵软开花且颗粒分明,煮熟后摊凉;黄豆,用清水浸泡12小时,之后淘洗干净沥干,沥干后放入蒸锅蒸,蒸4小时,得到黄豆粒绵软且颗粒分明,煮熟后摊凉;花生米,用清水浸泡30分钟,淘洗干净沥干,然后向锅内倒入大豆色拉油并加热至70℃,到70℃时将沥干好的花生米倒入油中慢炸,并缓慢升温至100℃,炸至花生米金黄酥脆捞起摊凉;芝麻,用水淘洗干净沥干,用小火慢炒,炒至锅内芝麻炸响并伴随浓烈的芝麻香,将芝麻出锅摊凉;姜蒜,将姜蒜脱皮洗净,沥干水份,然后用粉碎机粉碎待用;豆豉,淘洗干净沥干水份;将洗净沥干的小蓟、花椒粉碎备用;黄荆叶洗净后经沸水煮烫,经凉水定色,放入含盐量6%的盐水内浸泡10小时,在将黄荆叶晒干,然后进行粉碎。
将大豆色拉油倒入锅中后开始加热,加热至80℃时,将麦仁倒入锅中,油炸2分钟后捞起待用,再讲豆豉倒入锅中,油炸3分钟后捞起装盆待用;待油温升到100℃时,将黄豆和玉米倒入锅中,油炸5分钟,捞起装盆待用;油温升至150℃时,现将辣椒倒入锅中,2分钟后倒入一半姜蒜,当辣椒炸至焦黄后,倒入麦仁、黄豆、玉米、豆瓣酱、豆豉、花生米并搅拌,熬制20分钟,再加入白糖、芝麻、白酒、食盐、鸡精粉熬制10分钟,然后出锅摊凉。将粉碎后的小蓟、黄荆叶、花椒和剩下的姜蒜混合均匀,放入烘箱,并使烘箱温度在3小时内由40℃升至65℃,然后取出摊凉后放入熬制好的酱中并搅拌均匀,然后装罐。
实施例2:
各原料重量百分比含量为:麦仁:16%,黄豆:17%,玉米:13%,花生米:4%,豆豉:11%,豆瓣酱:15%,生姜:0.5%,大蒜:0.1%,辣椒:0.4%,芝麻:0. 3%,糖:0.1%,黄荆叶: 1%,黄荆子:1%,小蓟 :0.5%,花椒: 0.3%,盐:3%,白酒:2%,鸡精粉:0.5%,油菜籽色拉油:14.3%。按上述原料比称取原料。
原料准备工序,麦仁,用清水浸泡4个小时,之后淘洗干净沥干,沥干后将麦仁放置4倍重量的水中,大火煮沸后改小火慢煮,期间不停搅拌,直到麦仁煮开并麦仁颗粒分明,煮熟后摊凉;玉米,用清水浸泡12小时,之后淘洗干净沥干,然后放入蒸锅蒸,蒸4小时,得到玉米粒绵软开花且颗粒分明,熟后摊凉;黄豆,用清水浸泡12小时,之后淘洗干净沥干,沥干后放入蒸锅蒸,蒸4小时,得到黄豆粒绵软且颗粒分明,熟后摊凉;花生米,用清水浸泡30分钟,淘洗干净沥干,然后向锅内倒入油菜籽色拉油并加热至70℃,到70℃时将沥干好的花生米倒入油中慢炸,并缓慢升温至100℃,炸至花生米金黄酥脆捞起摊凉;芝麻,用水淘洗干净沥干,用小火慢炒,炒至锅内芝麻炸响并伴随浓烈的芝麻香,将芝麻出锅摊凉;姜蒜,将姜蒜脱皮洗净,沥干水份,然后用粉碎;豆豉,淘洗干净沥干水份;将洗净沥干的小蓟、黄荆子、花椒粉碎备用,黄荆叶洗净后经沸水煮烫,经凉水定色,放入含盐量8%的盐水内浸泡9小时,在将黄荆叶晒干,然后进行粉碎。
将油菜籽色拉油倒入锅中后开始加热,加热至80℃时,将麦仁倒入锅中,油炸2分钟后捞起待用,再讲豆豉倒入锅中,油炸3分钟后捞起装盆待用;待油温升到100℃时,将黄豆和玉米倒入锅中,油炸5分钟,捞起装盆待用;油温升至150℃时,现将辣椒倒入锅中,2分钟后倒入一半的姜蒜,当辣椒炸至焦黄后,倒入麦仁、黄豆、玉米、豆瓣酱、豆豉、花生米并搅拌,熬制20分钟,再加入白糖、芝麻、白酒、食盐、鸡精粉熬制10分钟,然后出锅摊凉。将粉碎后的小蓟、黄荆叶、黄荆子、花椒和剩下的姜蒜混合均匀,放入烘箱,并使烘箱温度在4小时内由40℃升至65℃,然后取出摊凉后放入熬制好的酱中并搅拌均匀,然后装罐。
实施例3:
各原料重量百分比含量为:麦仁:18%,黄豆:15%,玉米:14%,花生米:7%,豆豉:13%,豆瓣酱:15%,生姜:0.2%,大蒜:0.3%,辣椒:0.5%,芝麻:0. 25%,糖:0.08%,黄荆叶:0.5%,黄荆子:0.5%,黄荆茎:0.5%,小蓟 :0.4%,花椒:0.22%,盐:1.9%,白酒:1.5%,白胡椒粉:0.5%,花生色拉油:10.65%。按上述原料比称取原料。
原料准备工序,麦仁,用清水浸泡4个小时,之后淘洗干净沥干,沥干后将麦仁放置3倍重量的水中,大火煮沸,然后改小火慢煮,期间不停搅拌,直到麦仁煮开并麦仁颗粒分明,煮熟后摊凉;玉米,用清水浸泡14小时,之后淘洗干净沥干,然后放入蒸锅蒸,蒸4小时,得到玉米粒绵软开花且颗粒分明,蒸熟后摊凉;黄豆,用清水浸泡14小时,之后淘洗干净沥干,然后放入蒸锅蒸,蒸4小时,得到黄豆粒绵软且颗粒分明,蒸熟后摊凉;花生米,用清水浸泡30分钟,淘洗干净沥干,然后向锅内倒入花生色拉油并加热至70℃,到70℃时将沥干好的花生米倒入油中慢炸,并缓慢升温至100℃,炸至花生米金黄酥脆捞起摊凉;芝麻,用清水淘洗干净沥干,用小火慢炒,炒至锅内芝麻炸响并伴随浓烈的芝麻香,将芝麻出锅摊凉;姜蒜,将姜蒜脱皮洗净,沥干水份,然后用粉碎机粉碎;豆豉,淘洗干净沥干水份;将洗净沥干的小蓟、黄荆茎、黄荆子,花椒粉碎,黄荆叶洗净后经沸水煮烫,经凉水定色,放入含盐量10%的盐水内浸泡8小时,在将黄荆叶晒干,然后进行粉碎。
将花生色拉油倒入锅中后开始加热,加热至80℃时,将麦仁倒入锅中,油炸2分钟后捞起待用,再讲豆豉倒入锅中,油炸2分钟后捞起装盆待用;待油温升到100℃时,将黄豆和玉米倒入锅中,油炸5分钟,捞起装盆待用;油温升至150℃时,现将辣椒倒入锅中,4分钟后倒入姜蒜,当辣椒炸至焦黄后,倒入麦仁、黄豆、玉米、豆瓣酱、豆豉、花生米并搅拌,熬制20分钟,再加入白糖、芝麻、白酒、食盐、白胡椒粉熬制10分钟,然后出锅,冷却后装罐。将粉碎后的小蓟、黄荆叶、黄荆子、黄荆茎、花椒和剩下的姜蒜混合均匀,放入烘箱,并使烘箱温度在4小时内由40℃升至65℃,然后取出摊凉后放入熬制好的酱中并搅拌均匀,然后装罐。
上述五谷香香辣酱成品整体呈褐色,静置后表面有一层红色的辣油,底部能够清晰地看到花生,麦仁,黄豆,玉米,豆豉等原材料。其味道鲜美,微辣,可作开胃小菜、拌面、配菜。保质期为12个月到18个月。
Claims (10)
1.一种五谷香辣酱,其特征在于:由以下重量百分比含量的原料制成:麦仁:16%-20%,黄豆:13%-17%,玉米:13%-17%,花生米:4%-8%,豆豉:11%-15%,豆瓣酱:11%-15%,生姜:0.1%-0.5%,大蒜:0.1%-0.5%,辣椒:0.4%-0.8%,芝麻:0.1%-0.3%,黄荆子、黄荆叶和黄荆茎中的至少一种:0.1%-2%,小蓟:0.1%-2%,花椒:0.1%-0.3%,盐:0.01%-3%,调味品:0.01%-2.6%,余料为食用油。
2.根据权利要求1所述的一种五谷香辣酱,其特征在于:所述的食用油为大豆色拉油或油菜籽色拉油或花生色拉油,所述的调味品为糖,白酒,鸡精粉中的至少一种。
3.根据权利要求1所述的一种五谷香辣酱,其特征在于:所述各原料重量百分比含量为:麦仁:18%,黄豆:15%,玉米:15%,花生米:6%,豆豉:13%,豆瓣酱:13%,生姜:0.3%,大蒜:0.3%,辣椒:0.6%,芝麻:0.13%,黄荆叶:1%,小蓟:0.3%,花椒:0.15%,盐:2%,糖:0.05%,白酒:1.5%,鸡精粉:0.3%,余料为大豆色拉油。
4.根据权利要求1所述的一种五谷香辣酱,其特征在于:所述各原料重量百分比含量为:麦仁:16%,黄豆:17%,玉米:13%,花生米:4%,豆豉:11%,豆瓣酱:15%,生姜:0.5%,大蒜:0.1%,辣椒:0.4%,芝麻:0.3%,黄荆叶和黄荆子:2%,小蓟:0.5%,花椒:0.3%,盐:3%,糖:0.1%,白酒:2%,鸡精粉:0.5%,余料为油菜籽色拉油。
5.根据权利要求1-4中任一项所述的一种五谷香辣酱的制备方法,其特征在于包括以下步骤:
(1)按重量百分比含量称取上述原料;
(2)原料准备工序,麦仁,水浸泡之后淘洗干净沥干,然后将麦仁放置水中,大火煮熟,捞出摊凉;
玉米,用水浸泡之后淘洗干净沥干,然后放入蒸锅蒸,蒸熟后拿出摊凉;
黄豆,用水浸泡之后淘洗干净沥干,然后放入蒸锅蒸,蒸熟后拿出摊凉;
花生米,用水浸泡之后泡淘洗干净沥干,然后油炸,炸熟后捞出摊凉;
芝麻,用水淘洗干净沥干,然后炒熟出锅摊凉;
姜蒜,将姜蒜脱皮洗净,沥干水份,然后粉碎;
豆豉,淘洗干净沥干水份;
将洗净沥干后的小蓟、黄荆子和/或黄荆叶和/或黄荆茎、花椒粉碎。
(3)将食用油倒入锅中后开始加热,加热至80℃时,将麦仁倒入锅中,油炸1-2分钟后捞起,再将豆豉倒入锅中,油炸1-3分钟后捞起;
(4)待油温升到100℃时,将黄豆和玉米倒入锅中,油炸2-5分钟,捞起;
(5)油温升至150℃-170℃时,现将辣椒倒入锅中,1-2分钟后倒入一半的姜蒜,当辣椒炸至焦黄后,倒入麦仁、黄豆、玉米、豆瓣酱、豆豉、花生米,并搅拌,中小火熬制17-20分钟,再加入芝麻、食盐、调味品熬制6-10分钟,然后出锅摊凉;
(6)将粉碎后的小蓟、黄荆子和/或黄荆叶和/或黄荆茎、花椒和剩下的姜蒜混合均匀,放入烘箱,并使烘箱温度在3-4小时内由40℃升至65℃,然后取出摊凉后放入步骤(5)出锅摊凉的酱中并搅拌均匀,即得到五谷香辣酱。
6.根据权利要求5所述的一种五谷香辣酱制备方法,其特征在于:所述的步骤(2)中,将夏秋季采集的黄荆叶洗净后经沸水煮烫,经凉水定色,放入含盐量6%-10%的盐水内浸泡8-10小时,再将黄荆叶晒干,然后进行粉碎。
7.根据权利要求5所述的一种五谷香辣酱制备方法,其特征在于:所述的步骤(2)中,麦仁用清水浸泡4-5个小时,之后淘洗干净沥干,然后将麦仁放置于2-4倍重量的水中,大火煮沸,然后改小火慢煮,期间不停搅拌,直到麦仁煮开花并颗粒分明,捞出摊凉。
8.根据权利要求5所述的一种五谷香辣酱制备方法,其特征在于:所述的步骤(2)中,黄豆用清水浸泡12小时以上,之后淘洗干净沥干,然后放入蒸锅,蒸2-4小时至熟,熟后摊凉。
9.根据权利要求5所述的一种五谷香辣酱制备方法,其特征在于:所述的步骤(2)中,花生米用清水浸泡10-30分钟,淘洗干净沥干,然后向锅内倒入食用油并加热至70℃,到70℃时将沥干好的花生米倒入油中慢炸,并缓慢升温至100℃,炸至花生米金黄酥脆捞起摊凉。
10.根据权利要求5所述的一种五谷香辣酱制备方法,其特征在于:所述的步骤(2)中,芝麻,用清水淘洗干净沥干,用小火慢炒,炒至锅内芝麻炸响并伴随浓烈的芝麻香,将芝麻出锅摊凉。
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CN104473140A (zh) * | 2015-01-07 | 2015-04-01 | 陕西百姓厨房投资管理有限公司 | 八宝辣酱及其制备方法 |
CN104905234A (zh) * | 2015-07-01 | 2015-09-16 | 西北民族大学 | 一种含有青稞和豆豉的清真高原牛羊肉酱及加工方法 |
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