CN110679907A - 一种卷饼专用酱料 - Google Patents
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Abstract
本发明适用于食品技术领域，提供了一种卷饼专用酱料，所述酱料按重量份包括：水40‑60份、盐0.3‑0.7份、糖2‑4份、味精0.5‑1.5份、醋0.1‑0.5份、老抽0.5‑1.5份、生抽0.5‑1份、蚝油1.5‑2.5份、海鲜酱3‑4.5份、豆瓣酱1‑3份、调节剂8‑8.5份、鼎丰原料酱7‑8份、防腐液0‑10.5份，本发明的酱料味道鲜美，营养丰富、方便即食，只需将酱料刷在卷饼上，就能食用，通过添加海鲜酱、豆瓣酱、鼎丰原料酱等，味道丰富，口感顺滑饱满，还通过添加防腐液，从而能够增加酱料的保鲜期，保质时间更长。
Description
技术领域
本发明属于食品技术领域，尤其涉及一种卷饼专用酱料。
背景技术
卷饼是以面饼包裹冬笋丝、香菇、菜心丝、豆芽各种蔬菜和五花肉等馅料已经酱料加工制作而成的一种风味小吃，是客家人保持中原风俗的名点，每逢元宵佳节，家家户户都有包制，味道鲜美，营养丰富。
卷饼的用料和制作没有既定标准，一般都是家庭自制，现吃现做，不能即取即食，且存在做法粗糙、复杂、卫生欠缺的缺陷。
发明内容
为了解决现有技术中存在的上述问题，本发明提供一种卷饼专用酱料，所述卷饼专用酱料味道鲜美，营养丰富、方便即食，只需将酱料刷在卷饼上，就能食用。
本发明是这样实现的，一种卷饼专用酱料，所述酱料按重量份包括：
水40-60份、盐0.3-0.7份、糖2-4份、味精0.5-1.5份、醋0.1-0.5份、老抽0.5-1.5份、生抽0.5-1份、蚝油1.5-2.5份、海鲜酱3-4.5份、豆瓣酱1-3份、调节剂8-8.5份、鼎丰原料酱7-8份、防腐液0-10.5份。
本发明还提供优选的，所述酱料按重量份包括：水50份、盐0.5份、糖3份、味精1份、醋250份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份、鼎丰原料酱7.5份和防腐液10.4份。
本发明还提供优选的，所述调节剂按重量份包括：生粉3-3.5份和水4-6份。
本发明还提供优选的，所述防腐液按重量份包括：防腐剂0.3-0.5份+水5-15份。
本发明还提供优选的，所述调节剂按重量份包括：生粉3.2份和水5份。
本发明还提供优选的，所述防腐液按重量份包括：防腐剂0.4份和水10份。
本发明还提供一种上述卷饼专用酱料的制备方法，所述制备方法包括以下步骤：
步骤1：将水加热，放入海鲜酱、豆瓣酱和鼎丰原料酱，熬制后获得配料A，然后取出备用；
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料；
步骤3：将步骤2所得调好的酱料装瓶、灭菌，得到所述卷饼专用酱料。
本发明还提供优选的，步骤1中，先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟。
与现有技术相比，本发明的有益效果是：本发明的一种卷饼专用酱料，酱料味道鲜美，营养丰富、方便即食，只需将酱料刷在卷饼上，就能食用，通过添加海鲜酱、豆瓣酱、鼎丰原料酱等，味道丰富，口感顺滑饱满。
附图说明
图1为本发明的一种卷饼专用酱料的制备方法的流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例一
本实施例提供一种技术方案：一种卷饼专用酱料，酱料按重量份包括：水50份、盐0.5份、糖3份、味精1份、醋0.25份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份、鼎丰原料酱7.5份和防腐液10.4份。
其中，调节剂按重量份包括：生粉3.2份和水5份；防腐液按重量份包括0.4份防腐剂和水10份；豆瓣酱采用六月鲜豆瓣酱。
防腐剂采用山梨酸钾，山梨酸钾为酸性防腐剂，具有较高的抗菌性能，抑制霉菌的生长繁殖，其主要是通过抑制微生物体内的脱氢酶系统，从而达到抑制微生物和起到防腐的作用。对细菌、霉菌、酵母菌均有抑制作用。
生粉采用土豆淀粉，土豆淀粉的质地细腻，糊化温度低，可以降低高温引起的营养与风味损失，用于勾芡能最大限度地保证食材原汁原味，生粉是变性淀粉，是一种良好的增稠剂。蚝油是常用的传统的鲜味调料，也是调味汁类最大宗产品之一，它以蚝牗牡蛎牍为原料，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。
然后按照如下步骤制备上述酱料：
步骤1：先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟，获得配料A，然后取出备用，然后制备调节剂，将生粉和水搅拌混合均匀以获得调节剂，接着制备防腐液，将防腐剂和水搅拌混合均匀以获得防腐液。
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料。
步骤3：将步骤2所得调好的酱料装瓶、采用蒸气灭菌，灭菌温度为120摄氏度，时间为20分钟，之后排气降温，得到卷饼专用酱料。
本实施例的一种卷饼专用酱料，酱料味道鲜美，营养丰富、方便即食，只需将酱料刷在卷饼上，就能食用，通过添加海鲜酱、豆瓣酱、鼎丰原料酱等，味道丰富，口感饱满，且通过添加带有防腐剂的防腐液，防腐剂是能抑制微生物活动，防止食品腐败变质的一类食品添加剂，从而能够提升酱料的保鲜期，保质时间长。另外，通过设置统一配方的酱料，从而方便加工制作，也能够通过调节部分原料的比例以调节酱料的口味。
实施例二
本实施例提供一种技术方案：一种卷饼专用酱料，酱料按重量份包括：水50份、盐0.7份、糖2份、味精0.5份、醋0.25份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份、鼎丰原料酱7.5份和防腐液10.4份。
其中，调节剂按重量份包括：生粉3.2份和水5份；防腐液按重量份包括0.4份防腐剂和水10份；豆瓣酱采用六月鲜豆瓣酱。
然后按照如下步骤制备上述酱料：
步骤1：先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟，获得配料A，然后取出备用，然后制备调节剂，将生粉和水搅拌混合均匀以获得调节剂，接着制备防腐液，将防腐剂和水搅拌混合均匀以获得防腐液。
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料。
步骤3：将步骤2所得调好的酱料装瓶、采用蒸气灭菌，灭菌温度为120摄氏度，时间为20分钟，之后排气降温，得到卷饼专用酱料。
本实施例的酱料配方与实施例一的区别在于，增加了盐添加量，减少了糖的添加量，从而提升了酱料的咸味，减少了甜味，使得酱料整体口味相对应实施例一的口味更偏咸。
实施例三
本实施例提供一种技术方案：一种卷饼专用酱料，酱料按重量份包括：水50份、盐0.3份、糖4份、味精0.5份、醋0.25份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份、鼎丰原料酱7.5份和防腐液10.4份。
其中，调节剂按重量份包括：生粉3.2份和水5份；防腐液按重量份包括0.4份防腐剂和水10份；豆瓣酱采用六月鲜豆瓣酱。
然后按照如下步骤制备上述酱料：
步骤1：先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟，获得配料A，然后取出备用，然后制备调节剂，将生粉和水搅拌混合均匀以获得调节剂，接着制备防腐液，将防腐剂和水搅拌混合均匀以获得防腐液。
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料。
步骤3：将步骤2所得调好的酱料装瓶、灭菌，得到卷饼专用酱料。
本实施例的酱料配方与实施例一的区别在于，增加了糖添加量，减少了盐的添加量，从而提升了酱料的甜味，减少了咸味，使得酱料整体口味相对应实施例一的口味更偏甜。
实施例四
本实施例提供一种技术方案：一种卷饼专用酱料，酱料按重量份包括：水50份、盐0.7份、糖2份、味精0.5份、醋0.25份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份和鼎丰原料酱7.5份。
其中，调节剂按重量份包括：生粉3.2份和水5份；豆瓣酱采用六月鲜豆瓣酱。
然后按照如下步骤制备上述酱料：
步骤1：先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟，获得配料A，然后取出备用，然后制备调节剂，将生粉和水搅拌混合均匀以获得调节剂，接着制备防腐液，将防腐剂和水搅拌混合均匀以获得防腐液。
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料。
步骤3：将步骤2所得调好的酱料装瓶、采用蒸气灭菌，灭菌温度为120摄氏度，时间为20分钟，之后排气降温，得到卷饼专用酱料。
本实施例的酱料配方与实施例一的区别在于，本实施例的酱料配方中去除了防腐液，取消了带有防腐剂的防腐液后，酱料的口味更佳，且食用更健康。
实施例五
本实施例提供一种技术方案：一种卷饼专用酱料，酱料按重量份包括：水50份、盐0.5份、糖3份、味精1份、醋0.1份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份、鼎丰原料酱7.5份和防腐液10.4份。
其中，调节剂按重量份包括：生粉3.2份和水5份；防腐液按重量份包括0.4份防腐剂和水10份；豆瓣酱采用六月鲜豆瓣酱。
然后按照如下步骤制备上述酱料：
步骤1：先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟，获得配料A，然后取出备用，然后制备调节剂，将生粉和水搅拌混合均匀以获得调节剂，接着制备防腐液，将防腐剂和水搅拌混合均匀以获得防腐液。
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料。
步骤3：将步骤2所得调好的酱料装瓶、采用蒸气灭菌，灭菌温度为120摄氏度，时间为20分钟，之后排气降温，得到卷饼专用酱料。
本实施例的酱料配方与实施例一的区别在于，本实施例的酱料减少了醋的比例，从而减少了酱料的中的酸味，从而能够适应一些不喜好酸味的人的口味。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (8)
1.一种卷饼专用酱料，其特征在于：所述酱料按重量份包括：
水40-60份、盐0.3-0.7份、糖2-4份、味精0.5-1.5份、醋0.1-0.5份、老抽0.5-1.5份、生抽0.5-1份、蚝油1.5-2.5份、海鲜酱3-4.5份、豆瓣酱1-3份、调节剂8-8.5份、鼎丰原料酱7-8份、防腐液0-10.5份。
2.如权利要求1所述的一种卷饼专用酱料，其特征在于：所述酱料按重量份包括：水50份、盐0.5份、糖3份、味精1份、醋250份、老抽1份、生抽0.75份、蚝油2份、海鲜酱3.5份、豆瓣酱2份、调节剂8.3份、鼎丰原料酱7.5份和防腐液10.4份。
3.如权利要求1所述的一种卷饼专用酱料，其特征在于：所述调节剂按重量份包括：生粉3-3.5份和水4-6份。
4.如权利要求1所述的一种卷饼专用酱料，其特征在于：所述防腐液按重量份包括：防腐剂0.3-0.5份+水5-15份。
5.如权利要求3所述的一种卷饼专用酱料，其特征在于：所述调节剂按重量份包括：生粉3.2份和水5份。
6.如权利要求4所述的一种卷饼专用酱料，其特征在于：所述防腐液按重量份包括：防腐剂0.4份和水10份。
7.如权利要求1-6所述的卷饼专用酱料的制备方法，其特征在于：所述制备方法包括以下步骤：
步骤1：将水加热，放入海鲜酱、豆瓣酱和鼎丰原料酱，熬制后获得配料A，然后取出备用；
步骤2：将蚝油、盐、糖、味精、醋、老抽、生抽、调节剂和防腐液依次加入配料A内，然后搅拌均匀，得到调好的酱料；
步骤3：将步骤2所得调好的酱料装瓶、灭菌，得到所述卷饼专用酱料。
8.如权利要求7所述的卷饼专用酱料的制备方法，其特征在于：步骤1中，先将水加热至90摄氏度，依次加入海鲜酱、豆瓣酱和鼎丰原料酱，水烧开后，小火熬制10-15分钟。
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| CN101574135A (zh) * | 2009-05-18 | 2009-11-11 | 周鹏飞 | 蟹黄辣椒酱 |
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| CN107319496A (zh) * | 2017-07-25 | 2017-11-07 | 北京利民恒华农业科技有限公司 | 一种卷饼酱及其制备方法 |
| CN107348455A (zh) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | 一种蘸料的制作原料及制作方法 |
| CN108936571A (zh) * | 2018-09-17 | 2018-12-07 | 尹怀银 | 一种酱料配方 |
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| CN101574135A (zh) * | 2009-05-18 | 2009-11-11 | 周鹏飞 | 蟹黄辣椒酱 |
| CN105124505A (zh) * | 2015-08-26 | 2015-12-09 | 颐海（中国）食品有限公司 | 一种香辣低盐蘸料及其制备方法 |
| CN107319496A (zh) * | 2017-07-25 | 2017-11-07 | 北京利民恒华农业科技有限公司 | 一种卷饼酱及其制备方法 |
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