CN110477344A - 一种用于碳烤羊排的蘸酱 - Google Patents
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Abstract
本发明涉及食品加工技术领域，具体涉及一种用于碳烤羊排的蘸酱及其制备方法。本发明的蘸酱包括如下成分：蒜蓉酱500‑800g、辣椒酱600‑1000g、葱油60‑80ml、黑胡椒20‑30g、鸡汁20‑50ml、鸡精100‑300 g、白糖500‑1000g、蚝油30‑50ml、料酒50‑60ml、十三香25‑50g、蜂蜜50‑100ml、味极鲜20‑30ml和纯净水1000‑2000ml；同时提供了蘸酱的制备方法及用途。利用本发明制备方法制备出来的蘸酱能够符合大众口味，蘸酱具有甜而不腻，辣而不欢，老少皆宜，蘸酱的颜色诱人，能够提高食客的食欲。同时，本发明蘸酱的制作方法，操作简单，商用和家用都易制作，易推广。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种用于碳烤羊排的蘸酱及其制备方法。
背景技术
烧烤是近几年来流行很广的大众饮食，基本上没有淡旺季之分。而碳烤羊排是人们现在非常喜欢的一种烧烤食品。碳烤羊排是一道以羊排、盐、柠檬薄荷淋酱等为主要食材制作的美食。在吃碳烤羊排时人们还会蘸取蘸酱来提高羊排的口感。而现有的用于碳烤羊排的蘸酱不是辣的就是甜的，无法满足大众口味，同时，蘸酱品色较差，无法提高人们的食欲。
发明内容
为全面解决上述问题，尤其是针对现有技术所存在的不足，本发明提供了一种用于碳烤羊排的蘸酱及其制备方法能够全面解决上述问题。
为实现上述目的，本发明采用以下技术手段：
一种用于碳烤羊排的蘸酱，包括如下成分：蒜蓉酱500-800g、辣椒酱600-1000g、葱油60-80ml、黑胡椒20-30g、鸡汁20-50ml、鸡精100-300 g、白糖500-1000g、蚝油30-50ml、料酒50-60ml、十三香25-50g、蜂蜜50-100ml、味极鲜20-30ml和纯净水1000-2000ml。
进一步的，所述蒜蓉酱由大蒜末和辣椒段放入食用油中油炸而成，所述大蒜末、辣椒段和食用油的成分为：大蒜末700-1000g、辣椒段200-400g、食用油100-200ml。
进一步的，所述辣椒酱由红尖椒放入色拉油中油炸并加入食盐、味精、甜面酱和白糖调制而成，所述红尖椒、色拉油、食盐、味精、甜面酱和白糖的成分为：红尖椒4000-5000g、色拉油1000-1200ml、食盐100-200g、味精30-60g、甜面酱800-1000g和白糖300-600g。
进一步的，所述葱油由植物油、洋葱、大葱、大蒜、八角和香味组成，所述植物油、洋葱、大葱、大蒜、八角和香味的成分为：植物油80-100ml、洋葱60-80g、大葱50-70g、大蒜100-150g、八角20-30g和香味10-20g。
一种用于碳烤羊排蘸酱的制作方法，包括以下步骤：
a.按照重量份比，取蒜蓉酱、辣椒酱、葱油溶于适量的纯净水中，得到配好的纯净水并倒入锅中，慢火温煮；
b.按照重量份比，取黑胡椒、十三香在步骤a中的锅散发热气时加入锅中；
c.按照重量份比，取鸡汁、鸡精、蚝油、料酒和味极鲜在步骤b中的锅煮开时加入锅中；
d.在步骤c中的锅内再次加入适量的纯净水，搅拌并用小火熬制，煮开后按照重量份比添加白糖和蜂蜜；
e.继续搅拌熬制，直至蘸酱完全粘稠可拉成线，闻到鲜香味时开始起锅。
部分原料功效介绍如下：
蒜蓉酱：增进食欲、促进人体血液循环、散寒驱湿的作用。
辣椒酱：辣椒含有大量的维生素C，辣椒可治因受寒引起的胃口不好、腹胀腹痛，又能治疗风寒感冒。同时，对于居处潮湿的人，预防风湿病和冻伤也有好处。
葱油：具有杀菌、促进食欲的作用。
黑胡椒：可以起到养胃消滞的功效，可以起到驱风的功效，对于预防肠胃病也是有好处，同时，还可以治疗寒痰、食积问题。
鸡汁：含有丰富的蛋白，可以增强体质，改善气血。
鸡精：含有多种氨基酸和一些蛋白质与多种维生素，这些物质都是人体正常工作时的必须营养成分，人们食用鸡精以后可以快速这些营养成分吸收和利用，对增强身体素质有一定的好处。
白糖：白糖性平，味甘，润肺生津，补中益气，清热燥湿，化痰止咳，解毒醒酒，降浊怡神；可用于治疗中虚脘痛，脾虚泄泻，肺燥，咳嗽，口干燥渴以及脚气，疥疮，盐卤中毒，阴囊湿疹等病症。此外，白糖有抑菌防腐的作用。
蚝油：蚝油含有丰富的微量元素和多种氨基酸，可以用于补充各种氨基酸及微量元素，其中主要含有丰富的锌元素，是缺锌人士的首选膳食调料；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呈味主体，两者含量越高，蚝油味道越鲜美； 蚝油富含牛磺酸，牛磺酸具有防癌抗癌、增强人体免疫力等多种保健功能。
料酒：料酒可以增加食物的香味，去腥解腻；补充氨基酸料酒含有黄酒必备的8种氨基酸，这8种必需的氨基酸都是人体不能自行合成的，需要从饮食里面来提供。它们在被加热时，可以产生多种果香花香和烤面包的味道。还可以产生大脑神经传递物质，改善睡眠，有助于人体脂肪酸的合成，对儿童的身体发育也有好处。
十三香：消食化积，改善人的食欲，降低人体的血酯，有效地控制血压等等的好处。
蜂蜜：护肤美容、抗菌消炎、促进组织再生、促进消化、提高免疫力、促进长寿、改善睡眠、保肝作用、抗疲劳、促进儿童生长发育、保护心血管、润肺止咳等。
味极鲜：不仅提高食品的口感，而且富含氨基酸态氮，利于人体吸收，尽快合成多肽，进而合成蛋白质。
本发明的有益效果：本发明的蘸酱能够符合大众口味，蘸酱具有甜而不腻，辣而不欢，老少皆宜，同时，蘸酱的颜色诱人，能够提高食客的食欲；本发明蘸酱的制作方法，操作简单，商用和家用都易制作，易推广。
具体实施方式
实施例1
一种用于碳烤羊排的蘸酱，包括如下成分：蒜蓉酱500g、辣椒酱600g、葱油60ml、黑胡椒20g、鸡汁20ml、鸡精100 g、白糖500g、蚝油30ml、料酒50ml、十三香25g、蜂蜜50ml、味极鲜20ml和纯净水1000ml。
蒜蓉酱由大蒜末和辣椒段放入食用油中油炸而成，所述大蒜末、辣椒段和食用油的成分为：大蒜末700g、辣椒段200g、食用油100ml。
辣椒酱由红尖椒放入色拉油中油炸并加入食盐、味精、甜面酱和白糖调制而成，所述红尖椒、色拉油、食盐、味精、甜面酱和白糖的成分为：红尖椒4000g、色拉油1000ml、食盐100g、味精30g、甜面酱800g和白糖300g。
葱油由植物油、洋葱、大葱、大蒜、八角和香味组成，所述植物油、洋葱、大葱、大蒜、八角和香味的成分为：植物油80ml、洋葱60g、大葱50g、大蒜100g、八角20 g和香味10g。
一种用于碳烤羊排蘸酱的制作方法，包括以下步骤：
a.取蒜蓉酱500g、辣椒酱600g、葱油60ml溶于800ml的纯净水中，得到配好的纯净水并倒入锅中，慢火温煮；
b.取黑胡椒20g、十三香25g在步骤a中的锅散发热气时加入锅中；
c.取鸡汁20ml、鸡精100 g、蚝油30ml、料酒50ml和味极鲜20ml在步骤b中的锅煮开时加入锅中；
d.在步骤c中的锅内再次加入200ml的纯净水，搅拌并用小火熬制，煮开后添加白糖500g和蜂蜜50ml；
e.继续搅拌熬制，直至蘸酱完全粘稠可拉成线，闻到鲜香味时开始起锅。
实施例2
一种用于碳烤羊排的蘸酱，包括如下成分：蒜蓉酱700g、辣椒酱800g、葱油70ml、黑胡椒25g、鸡汁30ml、鸡精200 g、白糖800g、蚝油40ml、料酒55ml、十三香35g、蜂蜜80ml、味极鲜25ml和纯净水1500ml。
蒜蓉酱由大蒜末和辣椒段放入食用油中油炸而成，所述大蒜末、辣椒段和食用油的成分为：大蒜末800g、辣椒段300g、食用油150ml。
辣椒酱由红尖椒放入色拉油中油炸并加入食盐、味精、甜面酱和白糖调制而成，所述红尖椒、色拉油、食盐、味精、甜面酱和白糖的成分为：红尖椒4500g、色拉油1100ml、食盐150g、味精50g、甜面酱900g和白糖400g。
葱油由植物油、洋葱、大葱、大蒜、八角和香味组成，所述植物油、洋葱、大葱、大蒜、八角和香味的成分为：植物油90ml、洋葱70g、大葱60g、大蒜120g、八角25g和香味15g。
一种用于碳烤羊排蘸酱的制作方法，包括以下步骤：
a.取蒜蓉酱700g、辣椒酱800g、葱油70ml溶于1000ml的纯净水中，得到配好的纯净水并倒入锅中，慢火温煮；
b.取黑胡椒25g、十三香35g在步骤a中的锅散发热气时加入锅中；
c.取鸡汁30ml、鸡精200 g、蚝油40ml、料酒55ml和味极鲜25ml在步骤b中的锅煮开时加入锅中；
d.在步骤c中的锅内再次加入500ml的纯净水，搅拌并用小火熬制，煮开后添加白糖800g和蜂蜜80ml；
e.继续搅拌熬制，直至蘸酱完全粘稠可拉成线，闻到鲜香味时开始起锅。
实施例3
一种用于碳烤羊排的蘸酱，包括如下成分：蒜蓉酱800g、辣椒酱1000g、葱油80ml、黑胡椒30g、鸡汁50ml、鸡精300 g、白糖1000g、蚝油50ml、料酒60ml、十三香50g、蜂蜜100ml、味极鲜30ml和纯净水2000ml。
蒜蓉酱由大蒜末和辣椒段放入食用油中油炸而成，所述大蒜末、辣椒段和食用油的成分为：大蒜末1000g、辣椒段400g、食用油200ml。
辣椒酱由红尖椒放入色拉油中油炸并加入食盐、味精、甜面酱和白糖调制而成，所述红尖椒、色拉油、食盐、味精、甜面酱和白糖的成分为：红尖椒5000g、色拉油1200ml、食盐200g、味精60g、甜面酱1000g和白糖600g。
葱油由植物油、洋葱、大葱、大蒜、八角和香味组成，所述植物油、洋葱、大葱、大蒜、八角和香味的成分为：植物油100ml、洋葱80g、大葱70g、大蒜150g、八角30g和香味20g。
一种用于碳烤羊排蘸酱的制作方法，包括以下步骤：
a.取蒜蓉酱800g、辣椒酱1000g、葱油80ml溶于1500ml的纯净水中，得到配好的纯净水并倒入锅中，慢火温煮；
b.取黑胡椒30g、十三香50g在步骤a中的锅散发热气时加入锅中；
c.取鸡汁50ml、鸡精300 g、蚝油50ml、料酒60ml和味极鲜30ml在步骤b中的锅煮开时加入锅中；
d.在步骤c中的锅内再次加入500ml的纯净水，搅拌并用小火熬制，煮开后添加白糖1000g和蜂蜜100ml；
e.继续搅拌熬制，直至蘸酱完全粘稠可拉成线，闻到鲜香味时开始起锅。
本发明所作的举例，而并非对实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动，这里无需也无法对所有的实施方式予以穷举，而由此所引申出的显而易见的变化或变动仍处于本发明的保护范围中。
Claims (5)
1.一种用于碳烤羊排的蘸酱，其特征在于，包括如下成分：蒜蓉酱500-800g、辣椒酱600-1000g、葱油60-80 ml、黑胡椒20-30g、鸡汁20-50ml、鸡精100-300 g、白糖500-1000g、蚝油30-50ml、料酒50-60ml、十三香25-50g、蜂蜜50-100ml、味极鲜20-30ml和纯净水1000-2000ml。
2.根据权利要求1所述的一种用于碳烤羊排的蘸酱，其特征在于，所述蒜蓉酱由大蒜末和辣椒段放入食用油中油炸而成，所述大蒜末、辣椒段和食用油的成分为：大蒜末700-1000g、辣椒段200-400g、食用油100-200ml。
3.根据权利要求1所述的一种用于碳烤羊排的蘸酱，其特征在于，所述辣椒酱由红尖椒放入色拉油中油炸并加入食盐、味精、甜面酱和白糖调制而成，所述红尖椒、色拉油、食盐、味精、甜面酱和白糖的成分为：红尖椒4000-5000g、色拉油1000-1200ml、食盐100-200g、味精30-60g、甜面酱800-1000g和白糖300-600g。
4.根据权利要求1所述的一种用于碳烤羊排的蘸酱，其特征在于，所述葱油由植物油、洋葱、大葱、大蒜、八角和香味组成，所述植物油、洋葱、大葱、大蒜、八角和香味的成分为：植物油80-100ml、洋葱60-80g、大葱50-70g、大蒜100-150g、八角20-30g和香味10-20g。
5.根据权利要求1-4任意一项所述的一种用于碳烤羊排蘸酱的制作方法，其特征在于，包括以下步骤：
a.按照重量份比，取蒜蓉酱、辣椒酱、葱油溶于适量的纯净水中，得到配好的纯净水并倒入锅中，慢火温煮；
b.按照重量份比，取黑胡椒、十三香在步骤a中的锅散发热气时加入锅中；
c.按照重量份比，取鸡汁、鸡精、蚝油、料酒和味极鲜在步骤b中的锅煮开时加入锅中；
d.在步骤c中的锅内再次加入适量的纯净水，搅拌并用小火熬制，煮开后按照重量份比添加白糖和蜂蜜；
e.继续搅拌熬制，直至蘸酱完全粘稠可拉成线，闻到鲜香味时开始起锅。
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