CN109480192A - 一种茯苓霉豆辣酱及其制备方法 - Google Patents
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Abstract
本发明提供了一种茯苓霉豆辣酱,由下列重量份的原料组分制备而成:黄豆20‑40、茯苓0.1‑0.2、枸杞0.1‑0.2、薏苡仁0.4‑0.5、青椒40‑60、新鲜米虾8‑12、食盐4‑6、生姜0.4‑0.6、大蒜0.1‑0.12、甜面酱4‑5、水苏糖0.3‑0.6、黄酒0.4‑0.6、茶多酚0.01‑0.02、保健中草药添加剂0.04‑0.06。本发明的霉豆辣酱,保留传统工艺的基础上,添加了茯苓、青椒、虾米等辅料,同时添加了保健中草药添加剂,因此改变了传统品种的单一性缺点,同时营养更丰富,增加了健脾和胃的保健功效,且没有任何防腐剂,味道鲜美、营养丰富、保质期长、食用更安全。
Description
技术领域
本发明涉及食品领域,具体涉及一种茯苓霉豆辣酱及其制备方法。
背景技术
霉豆辣酱是皖南地区民间广泛流传的一种发酵性豆制品食用酱,据说在民间已有上千年的生产历史,它是以大豆(黄豆)为主要生产原料,在各种微生物相互作用下,产生复杂生化反应,而酿造出来的一种发酵食品。霉豆辣酱的种类繁多,口味各异,大多数霉豆辣酱营养比较单一,味道比较重,吃多了会伤胃,基本上没有保健功效,开发一种既香辣又有健脾和胃、助消化的保健霉豆辣酱成为美食工作者的新方向。
发明内容
针对现有技术的不足本发明提供一种茯苓霉豆辣酱及其制备方法。本发明的霉豆辣酱,保留传统工艺的基础上,添加了茯苓、青椒、虾米等辅料,同时添加了保健中草药添加剂,因此改变了传统品种的单一性缺点,同时营养更丰富,增加了健脾和胃保健功效,且没有任何防腐剂,因此食用更安全,香辣可口、风味独特,且保质期长。
为实现上述目的,本发明采用的技术方案如下:
一种茯苓霉豆辣酱,其特征在于,由下列重量份的原料组分制备而成:黄豆20-40、茯苓0.1-0.2、枸杞0.1-0.2、薏苡仁0.4-0.5、青椒40-60、新鲜米虾8-12、食盐4-6、生姜0.4-0.6、大蒜0.1-0.12、甜面酱4-5、水苏糖0.3-0.6、黄酒0.4-0.6、茶多酚0.01-0.02、保健中草药添加剂0.04-0.06,
所述的保健中草药添加剂有下列方法制备而得:a、按重量份称取党参4-6、山楂5-8、麦芽4-6、海螵蛸3-4、砂仁2-3、丁香1-2、香菇8-10、黑木耳6-8、玉竹6-8、煅牡蛎2-3、荷叶3-4、甘草2-3、老鹰茶4-6、蒲公英4-6、马齿苋6-8、薄荷3-5、昆布3-5、葡萄籽3-4;b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
所述的茯苓霉豆辣酱,其特征在于,由下列重量份的原料组分制备而成:黄豆30、茯苓1.5、青椒50、新鲜米虾10、食盐5、生姜0.5、大蒜0.1、甜面酱4.5、水苏糖0.5、茶多酚0.015、黄酒0.5、保健中草药添加剂0.05。
所述的茯苓霉豆辣酱的的制作方法,其特征在于:包括以下步骤:
(1)将筛选除杂后的黄豆、茯苓一起投入浸泡桶内浸泡,浸泡至黄豆无硬心为宜,将黄豆和茯苓一起捞出冲洗干净,然后放入高压锅内,摊平,用0.15-0.2mpa的蒸汽压力蒸煮进行高压蒸煮20-30分钟,出锅冷却,蒸煮好的茯苓取出切碎,再和蒸熟的黄豆一起混合搅拌均匀;
(2)然后接入毛霉菌悬浮液,再平摊成2-3cm厚度的平层,室温保持在28℃左右,让其长毛发酵;约经过2天时间的培养,霉毛豆就会产生特有的香气;
(3)将青椒洗净、晾干、剁碎,米虾洗净、晾干,生姜洗净、剁碎,大蒜剥皮、剁碎备用;
(4)将霉毛豆、青椒、米虾、食盐、生姜、大蒜、甜面酱、水苏糖、黄酒、保健中草药添加剂等余料充分混合拌匀,装入坛中密封,腌制45-55天,即可。
食时根据需要,用勺取出,装入碗中放少许香油蒸熟即可食用。
有益效果
本发明的霉豆辣酱,保留传统工艺的基础上,添加了茯苓、青椒、虾米等辅料,同时添加了保健中草药添加剂,因此改变了传统品种的单一性缺点,同时营养更丰富,增加了健脾和胃的保健功效,且没有任何防腐剂,因此食用更安全。本发明的霉豆酱色泽黄亮、味道鲜美、质地酥嫩、香气扑鼻、营养丰富、食之味鲜而醇厚、咸淡适口、风味独特香辣可口、风味独特,且保质期长。
具体实施方式
一种茯苓霉豆辣酱,由下列重量(g)的原料组分制备而成:黄豆3000、茯苓150、青椒5000、新鲜米虾1000、食盐500、生姜50、大蒜10、甜面酱450、水苏糖50、茶多酚1.5、黄酒50、保健中草药添加剂5,
其中,保健中草药添加剂有下列方法制备而得:a、按重量(g)称取党参5、山楂7、麦芽5、海螵蛸3.5、砂仁2.5、丁香1.5、香菇9、黑木耳7、玉竹7、煅牡蛎3、荷叶4、甘草2、老鹰茶5、蒲公英5、马齿苋7、薄荷4、昆布4、葡萄籽4;b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
茯苓霉豆辣酱的的制作方法,包括以下步骤:
(1)将筛选除杂后的黄豆、茯苓一起投入浸泡桶内浸泡,浸泡至黄豆无硬心为宜,将黄豆和茯苓一起捞出冲洗干净,然后放入高压锅内,摊平,用0.15-0.2mpa的蒸汽压力蒸煮进行高压蒸煮25分钟,出锅冷却,蒸煮好的茯苓取出切碎,再和蒸熟的黄豆一起混合搅拌均匀;
(2)然后接入毛霉菌悬浮液,再平摊成2-3cm厚度的平层,室温保持在28℃左右,让其长毛发酵;约经过2天时间的培养,霉毛豆就会产生特有的香气;
(3)将青椒洗净、晾干、剁碎,米虾洗净、晾干,生姜洗净、剁碎,大蒜剥皮、剁碎备用;
(4)将霉毛豆、青椒、米虾、食盐、生姜、大蒜、甜面酱、水苏糖、黄酒、保健中草药添加剂等余料充分混合拌匀,装入坛中密封,腌制45-55天,即可。
Claims (2)
1.一种茯苓霉豆辣酱,其特征在于,由下列重量份的原料组分制备而成:黄豆20-40、茯苓0.1-0.2、枸杞0.1-0.2、薏苡仁0.4-0.5、青椒40-60、新鲜米虾8-12、食盐4-6、生姜0.4-0.6、大蒜0.1-0.12、甜面酱4-5、水苏糖0.3-0.6、黄酒0.4-0.6、茶多酚0.01-0.02、保健中草药添加剂0.04-0.06,所述的保健中草药添加剂有下列方法制备而得:a、按重量份称取党参4-6、山楂5-8、麦芽4-6、海螵蛸3-4、砂仁2-3、丁香1-2、香菇8-10、黑木耳6-8、玉竹6-8、煅牡蛎2-3、荷叶3-4、甘草2-3、老鹰茶4-6、蒲公英4-6、马齿苋6-8、薄荷3-5、昆布3-5、葡萄籽3-4;b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
2.如权利要求1所述的茯苓霉豆辣酱的的制作方法,其特征在于:包括以下步骤:
(1)将筛选除杂后的黄豆、茯苓一起投入浸泡桶内浸泡,浸泡至黄豆无硬心为宜,将黄豆和茯苓一起捞出冲洗干净,然后放入高压锅内,摊平,用0.15-0.2MPa的蒸汽压力进行高压蒸煮20-30分钟,出锅冷却,蒸煮好的茯苓取出切碎,再和蒸熟的黄豆一起混合搅拌均匀;
(2)然后接入毛霉菌悬浮液,再平摊成2-3cm厚度的平层,室温保持在28℃,让其长毛发酵;经过2天时间的培养,霉毛豆就会产生特有的香气;
(3)将青椒洗净、晾干、剁碎,米虾洗净、晾干,生姜洗净、剁碎,大蒜剥皮、剁碎备用;
(4)将霉毛豆、青椒、米虾、食盐、生姜、大蒜、甜面酱、水苏糖、黄酒、茶多酚、保健中草药添加剂、枸杞、薏苡仁充分混合拌匀,装入坛中密封,腌制45-55天,即可。
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