CN109566950A - 一种预包装火锅麻酱蘸料及其制备方法 - Google Patents
一种预包装火锅麻酱蘸料及其制备方法 Download PDFInfo
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- CN109566950A CN109566950A CN201811594329.XA CN201811594329A CN109566950A CN 109566950 A CN109566950 A CN 109566950A CN 201811594329 A CN201811594329 A CN 201811594329A CN 109566950 A CN109566950 A CN 109566950A
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种预包装火锅麻酱蘸料及其制备方法,预包装火锅麻酱蘸料包括料包和麻酱包,料包包括以下重量份的组分:32‑38份水、8‑11份浓缩鸡汤、10‑25份酱豆腐、7‑13份甜面酱、25‑33份韭菜花酱、1‑7份鱼露、0.1‑1份焦糖色、8‑12份调味料;麻酱包包括以下重量份的组分:60‑80份纯花生酱、10‑40份纯芝麻酱和2‑15份植物油。本发明的预包装火锅麻酱蘸料中麻酱包和料包分别进行调制,在食用时,将料包和麻酱包打开后混合,不用临时新配,食用方便,并且味道鲜美,营养丰富。
Description
技术领域
本发明涉及食品加工技术领域,更具体地说,它涉及一种预包装火锅麻酱蘸料及其制备方法。
背景技术
火锅蘸料是一种调味品,它以芝麻酱、面酱、腐乳、韭菜花等调味料按照一定的比例,经过一定的加工工艺制成。以其美味可口、食用方便快捷、香气独特等特点受到广大消费者的青睐。
现有技术中,申请公布号为CN104397650A公开了一种即食火锅蘸料及其制备方法,所述蘸料的制备方法为:取一半菜籽油放入锅中,待油温达到200℃后,加入辣椒、花椒、麻椒、冰糖炒制2-4分钟,冷却,过滤;将另一半色拉油放入锅中,待油温达到200℃后,加入香菇酱、花生酱、韭菜花酱、花生碎、芝麻、盐炒制2-4分钟,然后将的滤液倒入,搅拌均匀,冷却;将葱、大蒜切碎,与鸡精、陈醋、生抽共同加入到得到的混合物料中,搅拌均匀,即得所述即食火锅蘸料。
现有的这种即食火锅蘸料中的酱料经过200℃的高温炒制后,酱料经高温发生塑化反应,导致口感变差,香味损失严重。
为保证麻酱蘸料的香味,大多食客选择临时新配,但是此方法在使用不便的同时,由各个食客配制出的蘸料口感不一。
发明内容
针对现有技术存在的不足,本发明的第一个目的在于提供一种预包装火锅麻酱蘸料,其具有食用方便,不需要临时新配,美味可口,营养丰富的优点。
本发明的第二个目的在于提供一种预包装火锅麻酱蘸料的制备方法,其具有保质期较长,食用方便的优点。
为实现上述第一个目的,本发明提供了如下技术方案:一种预包装火锅麻酱蘸料,包括料包和麻酱包,所述料包包括以下重量份的组分:32-38份水、8-11份浓缩鸡汤、10-25份酱豆腐、7-13份甜面酱、25-33份韭菜花酱、1-7份鱼露、0.1-1份焦糖色、8-12份调味料;所述麻酱包包括以下重量份的组分:60-80份纯花生酱、10-40份纯芝麻酱和2-15份植物油。
通过采用上述技术方案,将料包和麻酱包分别进行包装,在食用时,将麻酱包和料包进行混合,食客可根据个人口味,选择添加料包的量,食用方便,不用临时新配;同时料包中的浓缩鸡汤味道鲜美、营养丰富、鲜味醇厚,能够增加料包香气的浓郁度,提高蘸料的口感;酱豆腐具有鲜味,可以让食材滋味更具有层次感,且酱豆腐性平味甘,具有开胃消食调中功效,富含植物蛋白,经过发酵后,蛋白质分解为各种氨基酸,有利于人体消化吸收,能够增进食欲,健脾养胃,帮助消化;甜面酱甜中带咸,同时具有酱香和酯香,具有开胃助食的功效;韭菜花酱鲜甜,能提高蘸料的鲜味,使蘸料味道纯正,且韭菜花酱具有除胃热的作用,使食客在搭配火锅食用蘸料后,不会上火;鱼露味道带有鲜味和咸味,且色泽呈琥珀色,能够使蘸料味道更加鲜美,汤色更加鲜亮;焦糖色主要用于提升蘸料的色泽,使蘸料的色泽更加鲜亮。
进一步地,包括料包和麻酱包,所述料包包括以下重量份的组分:34-36份水、9-10份浓缩鸡汤、15-20份酱豆腐、9-11份甜面酱、27-31份韭菜花酱、3-5份鱼露、0.4-0.8份焦糖色、9-11份调味料;
所述麻酱包包括以下重量份的组分:65-75份纯花生酱、20-30份纯芝麻酱和4-12份植物油。
通过采用上述技术方案,由于料包和麻酱包中组分配比更加精确,使制得的蘸料口味更加纯正,味道更加鲜美。
进一步地,所述料包和麻酱包的质量比为(1-2):1。
通过采用上述技术方案,料包和麻酱包单独包装,在食用使,打开料包和麻酱包,将二者进行混合,食客可根据自己的个人口味,选择添加料包的量,食用较为方便。
进一步地,所述浓缩鸡汤由以下制备方法制成:
(1)将质量比为1:(2-5):(0.6-1.2):(0.1-0.5)的水、鸡骨块、白萝卜和苦瓜在115-120℃和20-25Pa的条件下进行熬煮60-120min;
(2)将步骤(1)制得的鸡骨汤用滤布过滤,得到汤汁,将汤汁在0-4℃下放置2-4h,再进行真空浓缩,真空浓缩压力为-80~-100MPa,温度为40-50℃,浓缩至固形物含量至20-35%。
通过采用上述技术方案,苦瓜中含有丰富的维生素B、维生素C、铁、钠和蛋白质等营养成分,能够清凉降火,预防上火引起的便秘,与鸡汤共煮,可防止鸡汤中不易消化的饱和脂肪酸引起的腹胀感,且苦瓜能够弥补鸡汤中缺少维生素C等营养元素的缺点,白萝卜具有下火、消食、解毒生津的功效,主治便秘、食滞、消化不良等,与鸡汤共煮,可使浓缩鸡汤具有去火生津,增加食欲,消食化滞的作用。
进一步地,所述调味料包括10-17.8份酱油、5-11份白砂糖、1-3份食用盐、2-5份味精。
通过采用上述技术方案,酱油具有咸味,也有鲜味和香味,能够改善蘸料的味道,增加蘸料的色泽,且酱油中含有多种氨基酸、糖类、有机酸,使得蘸料营养丰富,白砂糖具有纯正的甜味,食用盐可以调节蘸料的咸度,使蘸料咸度更加适宜,味精能够增加蘸料的鲜味,使口味更加纯正,味道更加鲜美可口。
进一步地,所述植物油为大豆油、芝麻油、橄榄油中的一种或几种的组合物。
通过采用上述技术方案,大豆油营养丰富,具有大豆油固有的气味,口感好,芝麻油具有浓郁的香味,与麻酱包中的纯芝麻酱和纯花生酱共同作用,能够提高纯花生酱和纯芝麻酱的香味,且芝麻油中含有丰富的维生素E和亚油酸,亚油酸具有降低血脂、软化血管、降低血压、促进血液循环的作用,且芝麻油浓郁的香味,能够一定程度上刺激食欲,促进体内营养成分的吸收;橄榄油与料包中的原料混合时,能够使蘸料散发出诱人的香味,且橄榄油能够保护蘸料的新鲜色泽,使蘸料色泽鲜亮,口感纯正,气味清香。
进一步地,所述料包中还包括1-3份梨汁、3-6份银花、1-3份竹笋、0.5-1.5份虾肉。
通过采用上述技术方案,梨汁具有润肺清燥、促进肠胃蠕动,且梨汁中富含膳食纤维,是最好的肠胃“清洁工”,在食用火锅时,搭配含有梨汁的酱料,可避免上火和便秘;银花是清热解毒的良药,性寒味甘,具有清热解毒、降血降火的作用,竹笋具有清热化痰、益气和胃、利嗝爽胃等功效,且竹笋具有低脂肪、低糖、多纤维的有点,能够促进肠胃蠕动,帮助消化,去积食,防便秘的功效;虾肉鲜香,含有丰富的蛋白质、脂肪、钙、磷等营养物质,易消化,能够提高蘸料的鲜味。
为实现上述第二个目的,本发明提供了如下技术方案:一种预包装火锅麻酱蘸料的制备方法,包括以下步骤:
料包的制备:S1、将竹笋去掉笋衣,磨成细粉,形成竹笋粉末,将虾肉磨成虾泥,将竹笋粉末和虾泥混合均匀,在100-110℃下进行蒸煮,蒸煮20-25min,取出冷却;
S2、将水、浓缩鸡汤、酱豆腐、甜面酱、韭菜花酱、鱼露、焦糖色和调味料混合搅拌均匀,加入步骤S1中蒸煮后的竹笋粉末和虾泥,再次混合;
S3、将步骤S2搅拌均匀后原料进行均质,热灌装,沸水浴杀菌,即制得料包;
麻酱包的制备:将纯芝麻酱、纯花生酱和植物油进行混合,搅拌均匀,灌装,即制得麻酱包。
通过采用上述技术方案,将竹笋粉末和虾泥共混后蒸煮,蒸煮后,竹笋粉末的清香味和虾泥的鲜味混合,使得料包具有特殊的香味,再与料包中的其余原料进行共混,进行热灌装,经过沸水浴杀菌,延长保质期,将火锅蘸料分为料包和麻酱包,便于运输,且不用临时新配,食用方便,口感鲜美。
进一步地,所述步骤S3中,均质后将原料加热至85-90℃,保温1-10min,灌装,迅速降温至30℃以下。
通过采用上述技术方案,将原料加热至85-90℃,可进行初次杀菌,并避免灌装时,包装袋被烫坏,迅速冷却至30℃以下,可避免热量聚集,发生隐患。
进一步地,所述步骤S3中沸水浴杀菌时间为20-40min。
通过采用上述技术方案,将料包在沸水浴中加热20-40min,进行二次杀菌,避免料包内细菌滋生,延长料包的保质期。
综上所述,本发明具有以下有益效果:
第一、由于本发明采用料包和麻酱包分别进行包装,不需要临时新配,食用时,将料包和麻酱包打开进行混合,食客可根据个人口味,控制加入料包的量,食用方便,且美味可口,营养丰富。
第二、本发明中料包中的浓缩鸡汤具有提高料包香气浓郁度和营养价值的功效,鱼露和焦糖色具有提高蘸料口味和蘸料汤色的特点,使汤色更加鲜亮。
第三、本发明中采用苦瓜和白萝卜与鸡汤共煮,苦瓜中含有蛋白质、维生素B、维生素C等营养成分,与鸡汤相互作用,可弥补鸡汤中缺少维生素C等营养元素的缺点,且苦瓜具有清热下火,预防便秘的功效,白萝卜具有主治消化不良、便秘等,与鸡汤共煮,可增加鸡汤去火、消食的功效。
第四、本发明中采用梨汁、银花、竹笋和虾肉作为料包的原料,梨汁具有清热润肺的功效,可避免食用蘸料引起的上火和便秘等症状,且梨汁中的膳食纤维能够刺激肠胃蠕动,具有帮助消化、防止便秘的功效,银花和竹笋均具有去食、防便秘,清热去火的作用,且竹笋含有较多纤维,能够刺激肠胃蠕动,虾肉易消化,且营养丰富,可提高蘸料的鲜味。
第五、本发明的方法首先将竹笋和虾肉粉碎后进行蒸煮,竹笋的清香和虾肉的鲜味混合,提高了料包的香味,再用沸水浴进行杀菌,可延长蘸料的保质期。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
浓缩鸡汤的制备例1-3
制备例1:(1)将质量比为1:2:0.6:0.1的水、鸡骨块、白萝卜和苦瓜在115℃和20Pa的条件下进行熬煮60min;
(2)将步骤(1)制得的鸡骨汤用滤布过滤,得到汤汁,将汤汁在0℃下放置2h,再进行真空浓缩,真空浓缩压力为-80MPa,温度为40℃,浓缩至固形物含量至20%。
制备例2:(1)将质量比为1:2.5:0.9:0.3的水、鸡骨块、白萝卜和苦瓜在118℃和23Pa的条件下进行熬煮90min;
(2)将步骤(1)制得的鸡骨汤用滤布过滤,得到汤汁,将汤汁在3℃下放置3h,再进行真空浓缩,真空浓缩压力为-90MPa,温度为45℃,浓缩至固形物含量至28%。
制备例3:(1)将质量比为1:5:1.2:0.5的水、鸡骨块、白萝卜和苦瓜在120℃和25Pa的条件下进行熬煮120min;
(2)将步骤(1)制得的鸡骨汤用滤布过滤,得到汤汁,将汤汁在4℃下放置4h,再进行真空浓缩,真空浓缩压力为-100MPa,温度为50℃,浓缩至固形物含量至35%。
实施例
以下实施例中酱油选自上海博明食品有限公司出售的GI37405型味极鲜酱油;甜面酱选自北京慷慨腾达商贸有限公司于20140708生产的甜面酱;韭菜花酱选自上海博明食品有限公司出售的BU14035型韭花酱;东鱼露选自莞市永益食品有限公司生产的FQM-DP-048系列的鱼露;焦糖色选自湖南世纪华星生物工程有限公司出售的货号为0002的焦糖色;芝麻油选自嘉里粮油(天津)有限公司生产的金龙鱼芝麻油,大豆油选自山东圣府第油脂有限公司出售的货号为03的大豆油,橄榄油选自广州正可达国际贸易有限公司出售的ESMU-001型橄榄油,花生酱选自北京选自荷美尔商业管理有限公司潍坊分公司生产的四季宝柔滑花生酱;芝麻酱选自保定市冠香居食品有限公司生产的六必居纯芝麻酱。
实施例1:一种预包装火锅麻酱蘸料,包括料包和麻酱包,料包和麻酱包的质量比为1:1。
上述预包装火锅麻酱蘸料的制备方法,包括以下步骤:
料包的制备:S1、按照表1中的配比,将1kg竹笋去掉笋衣,磨成细粉,形成竹笋粉末,将0.5kg虾肉磨成虾泥,将竹笋粉末和虾泥混合均匀,在100℃下进行蒸煮,蒸煮20min,取出冷却;
其中竹笋粉末的平均粒径为150μm;
S2、将32kg水、8kg浓缩鸡汤、10kg酱豆腐、7kg甜面酱、25kg韭菜花酱、1kg鱼露、0.1kg焦糖色和8kg调味料混合搅拌均匀,加入步骤S1中蒸煮后的竹笋粉末和虾泥,再次混合;其中浓缩鸡汤由制备例1制备而成,调味料包括10kg酱油、5kg白砂糖、1kg食用盐和2kg味精;
S3、将步骤S2搅拌均匀后原料进行均质,将原料加热至85℃,保温1min,热灌装,迅速降温至30℃以下,沸水浴杀菌20min,即制得料包;
麻酱包的制备:将60kg纯芝麻酱、10kg纯花生酱和1kg植物油进行混合,搅拌均匀,灌装,即制得麻酱包;其中植物油为芝麻油。
表1实施例1-5中预包装火锅麻酱蘸料的原料配比
实施例2-5:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包和麻酱包的原料配比如表1所示。
实施例6:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包和麻酱包的质量比为1.5:1,制备方法的区别具体如下:
料包的制备:S1中竹笋粉末和虾泥的蒸煮温度为105℃,蒸煮时间为23min,竹笋粉末的平均粒径为160μm;S2中浓缩鸡汤由制备例2制备而成,调味料包括14kg酱油、8kg白砂糖、2kg食用盐和3.5kg味精;S3中将原料加热至88℃,保温5min,热灌装,迅速降温至30℃以下,沸水浴杀菌30min;
麻酱包的制备:植物油为大豆油。
实施例7:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包和麻酱包的质量比为2:1,制备方法的区别具体如下:
料包的制备:S1中竹笋粉末和虾泥的蒸煮温度为110℃,蒸煮时间为25min,竹笋粉末的平均粒径为170μm;S2中浓缩鸡汤由制备例3制备而成,调味料包括17.8kg酱油、11kg白砂糖、3kg食用盐和5kg味精;S3中将原料加热至90℃,保温10min,热灌装,迅速降温至30℃以下,沸水浴杀菌40min;
麻酱包的制备:植物油为橄榄油。
对比例对比例1:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包中未添加鱼露。
对比例2:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包中未添加焦糖色。
对比例3:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包中未添加梨汁和银花。
对比例4:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包中未添加竹笋和虾肉。
对比例5:一种预包装火锅麻酱蘸料,与实施例1的区别在于,料包中的浓缩鸡汤中未添加苦瓜和白萝卜。
对比例6:一种预包装火锅麻酱蘸料,与实施例1的区别在于,制备方法的步骤S3中未对料包进行沸水浴杀菌。
对比例7:以申请号为201510841327.6的中国发明专利申请文件中的实施例1作为参照,一种麻辣火锅蘸料的制作方法,包括下列步骤:将大葱3份、生姜2份和蒜3份,分别切碎,待用;在碗中加入麻酱10份、海鲜汁4份、橄榄油4份、蜂蜜2份、陈醋3份和麻油5份;将辣椒16份,洗净切碎,放入碗中,加入葱姜蒜,得到一种麻辣火锅蘸料。
对比例8:以申请号为201510944761.7的中国发明专利申请文件中的实施例1作为参照,选取肉泥5-7份、葱花4-6份、盐5-7份、甜面酱15-25份、芝麻酱10-12份、花椒油3-5份、芥末1-3份、蒜蓉酱2-4份、香菜末15-25份、花生酱4-6份、老抽4-6份、陈醋10-12份、玉米胚芽油20-40份。
性能检测试验
一、预包装火锅麻酱蘸料的汤色滋味测试
1.1、试验方法:将实施例1-7和对比例1-8制得的蘸料各取50g(料包和麻酱包各50g),将同一实施例或对比例制得的麻酱包和料包放入同一汤碗内,并再汤碗内加入200mL温开水,搅拌均匀。
1.2试验人员:随机抽取20位品尝者分别对蘸料进行品尝,对蘸料的汤色、香味和滋味按照每项最高20分进行评分,每项评分取平均值。
1.3试验指标:1-5份为差,6-10份为中,10-15份为良,16-20份为优,评分结果如表1所示。
二、预包装火锅麻酱蘸料保质期的测试通过保质期加速试验,经微生物和理化指标、及感官测试,检测保质期,并按照GB4789.2-2016《食品安全国家标准食品微生物检验菌落总数测定》检测菌落总数,并以DBS50/201-2014《食品安全地方标准麻辣调料》为检测依据,按照GB4789.3-2016《食品安全国家标准食品微生物检验大肠菌群计数》检测大肠菌群,并以DBS50/201-2014《食品安全地方标准麻辣调料》为检测依据,测试结果如表1所示。
表1实施例1-7和对比例1-8制得的火锅蘸料的性能测试结果
由表1中数据可以看出,按照本发明中实施例1-7制得的火锅蘸料,品尝者在品尝后,打分较高,均在17分以上,说明由实施例1-7制得的火锅蘸料不需要临时新配,食用方便,色香味俱佳,口感鲜美,营养丰富,且保质期为12个月,菌落总数和大肠菌群较少,品质较佳。
对比例1中因未添加鱼露,对比例2因未添加焦糖色,按照对比例1和对比例2中方法制得的火锅蘸料,品尝者对汤色、香气和滋味的打分均较低,且虽然保质期为12个月,但菌落总数较大,大肠菌群较多,说明鱼露能够提高火锅蘸料的口感,使蘸料口感鲜美,并且降低菌落总数和大肠菌群,提高火锅蘸料的品质。
对比例3中未添加梨汁和银花,对比例4中未添加竹笋和虾肉,品尝者对按照对比例3和对比例4中方法制得的火锅蘸料的汤色打分较高,对香气和滋味的打分较低,说明对比例3中的梨汁和银花、对比例4中的竹笋和虾肉均能够提高火锅蘸料的香气和滋味,使火锅蘸料味道鲜美,且对比例3和对比例4制得的火锅蘸料的保质期均与实施例1相同达到了12个月,但对比例3和对比例4制得的火锅蘸料的菌落总数在5000CFU/g以上,大肠菌群与实施例1相比较大,说明对比例3中的梨汁和银花、对比例4中的竹笋和虾肉能够控制菌落总数和大肠菌群数,提高火锅蘸料的品质。
对比例5中因浓缩鸡汤中未添加苦瓜、白萝卜,品尝者对汤色的打分较高,但是对香气和滋味的打分低,说明浓缩鸡汤中的苦瓜和白萝卜能够提高火锅蘸料的口感,且对比例5制得的火锅蘸料保质期虽长,但是菌落总数和大肠菌群较大,说明浓缩鸡汤中的苦瓜和白萝卜能够控制火锅蘸料中的菌落总数和大肠菌群,提高火锅蘸料的品质。
对比例6因料包的制备步骤S3中未对料包进行沸水浴杀菌,对火锅蘸料汤色、香味和滋味无较大影响,但火锅蘸料的保质期仅为4-6个月,且菌落总数和大肠菌群较高,说明沸水浴杀菌能够提高料包的保质期,且控制菌落总数和大肠菌群,提高产品的品质。
对比例7和对比例8均为现有火锅蘸料,品尝者对汤色、滋味和香气的打分较低,且保质期仅为10个月,菌落总数和大肠菌群较大。
三、预包装火锅麻酱蘸料食用后人体反应的测试
1.1试验人员:选取150位健康男性,10人为一组,并标号为男性组1-15组,选取150位健康女性,10人为一组,并标号为女性组1-15组;
1.2试验方法:将实施例1-7和对比例1-8制得的蘸料各取50g(料包和麻酱包各50g),将同一实施例或对比例制得的麻酱包和料包放入同一汤碗内,男性组1组和女性组1组食用由实施例1制得的蘸料,男性组2组和女性组2组食用由实施例2制得的蘸料,以此类推,男性组15组和女性组15组食用由对比例8制得的蘸料,并连续食用一周,每天食用两次;
1.3试验指标:上火是指口腔溃疡、牙龈肿痛、口干、便秘等临床常见症状,只要出现均认定为上火,记录每组上火人数,结果见表2。
表2实施例1-7和对比例1-8制得的蘸料食用后上火人数
测试组 | 男性组上火人数/人 | 女性组上火人数/人 |
实施例1 | 0 | 1 |
实施例2 | 0 | 1 |
实施例3 | 1 | 0 |
实施例4 | 0 | 1 |
实施例5 | 1 | 0 |
实施例6 | 0 | 1 |
实施例7 | 1 | 1 |
对比例1 | 2 | 2 |
对比例2 | 1 | 1 |
对比例3 | 5 | 6 |
对比例4 | 6 | 5 |
对比例5 | 6 | 6 |
对比例6 | 2 | 2 |
对比例7 | 4 | 4 |
对比例8 | 5 | 6 |
由表2中数据可以看出,按照实施例1-7制得的火锅蘸料,在连续食用一周后,男性上火人数和女性上火人数均在1人以下,说明按照实施例1-7制得的火锅蘸料食用后不会上火。
对比例1中未添加鱼露,对比例2中未添加焦糖色,食用对比例1和对比例2制得的火锅蘸料的男性上火人数和女性上火人数均不多。
对比例3中未添加梨汁和银花、对比例4因未添加竹笋和虾肉、对比例5因浓缩鸡汤中未添加苦瓜和白萝卜,食用由对比例3、对比例4和对比例5制得的火锅蘸料的男性上火人数依次为5人、6人和6人,女性上火人数依次为6人、5人和6人,上火人数较多,说明对比例3中的梨汁和银花、对比例4中的竹笋和虾肉、对比例5中浓缩鸡汤内的苦瓜和白萝卜可使蘸料具有降火功能,防止食用后出现上火症状。
对比例6因料包制备步骤S3中未对料包进行沸水浴杀菌,食用对比例6制得的火锅蘸料后,男性上火人数和女性上火人数均较少,说明沸水浴杀菌对食用后上火症状无较大影响。
对比例7和对比例8制得的火锅蘸料在食用后男性上火人数和女性上火人数均较多,说明对比例7和对比例8制得的火锅蘸料在食用后容易出现上火症状。
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种预包装火锅麻酱蘸料,其特征在于,包括料包和麻酱包,所述料包包括以下重量份的组分:32-38份水、8-11份浓缩鸡汤、10-25份酱豆腐、7-13份甜面酱、25-33份韭菜花酱、1-7份鱼露、0.1-1份焦糖色、8-12份调味料;
所述麻酱包包括以下重量份的组分:60-80份纯花生酱、10-40份纯芝麻酱和2-15份植物油。
2.根据权利要求1所述的预包装火锅麻酱蘸料,其特征在于,包括料包和麻酱包,所述料包包括以下重量份的组分:34-36份水、9-10份浓缩鸡汤、15-20份酱豆腐、9-11份甜面酱、27-31份韭菜花酱、3-5份鱼露、0.4-0.8份焦糖色、9-11份调味料;
所述麻酱包包括以下重量份的组分:65-75份纯花生酱、20-30份纯芝麻酱和4-12份植物油。
3.根据权利要求1或2所述的预包装火锅麻酱蘸料,其特征在于,所述料包和麻酱包的质量比为(1-2):1。
4.根据权利要求1或2所述的预包装火锅麻酱蘸料,其特征在于,所述浓缩鸡汤由以下制备方法制成:
(1)将质量比为1:(2-5):(0.6-1.2):(0.1-0.5)的水、鸡骨块、白萝卜和苦瓜在115-120℃和20-25Pa的条件下进行熬煮60-120min;
(2)将步骤(1)制得的鸡骨汤用滤布过滤,得到汤汁,将汤汁在0-4℃下放置2-4h,再进行真空浓缩,真空浓缩压力为-80~-100MPa,温度为40-50℃,浓缩至固形物含量至20-35%。
5.根据权利要求1所述的预包装火锅麻酱蘸料,其特征在于,所述调味料包括10-17.8份酱油、5-11份白砂糖、1-3份食用盐、2-5份味精。
6.根据权利要求1所述的预包装火锅麻酱蘸料,其特征在于,所述植物油为大豆油、芝麻油、橄榄油中的一种或几种的组合物。
7.根据权利要求1所述的预包装火锅麻酱蘸料,其特征在于,所述料包中还包括1-3份梨汁、3-6份银花、1-3份竹笋、0.5-1.5份虾肉。
8.一种根据权利要求1-7任一所述的预包装火锅麻酱蘸料的制备方法,其特征在于,包括以下步骤:
料包的制备:S1、将竹笋去掉笋衣,磨成细粉,形成竹笋粉末,将虾肉磨成虾泥,将竹笋粉末和虾泥混合均匀,在100-110℃下进行蒸煮,蒸煮20-25min,取出冷却;
S2、将水、浓缩鸡汤、酱豆腐、甜面酱、韭菜花酱、鱼露、焦糖色和调味料混合搅拌均匀,加入步骤S1中蒸煮后的竹笋粉末和虾泥,再次混合;
S3、将步骤S2搅拌均匀后原料进行均质,热灌装,沸水浴杀菌,即制得料包;
麻酱包的制备:将纯芝麻酱、纯花生酱和植物油进行混合,搅拌均匀,灌装,即制得麻酱包。
9.根据权利要求8所述的预包装火锅麻酱蘸料的制备方法,其特征在于,所述步骤S3中,均质后将原料加热至85-90℃,保温1-10min,灌装,迅速降温至30℃以下。
10.根据权利要求8所述的预包装火锅麻酱蘸料的制备方法,其特征在于,所述步骤S3中沸水浴杀菌时间为20-40min。
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