CN110692996A - 一种竹香型牛蒡酱 - Google Patents
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Abstract
一种竹香型牛蒡酱，所述配方主要由下列重量份的原料组成：牛蒡丁15.5‑25.5份、干品虾子10‑13份、酸梅肉3.5‑5.5份、桃肉干1.5‑2.5份、玉米油20‑25份、红豆2.15‑2.45份、白酒0.15‑0.35份、香辛料0.44‑0.68份、营养添加液12.5‑15.5份、水30‑35份；本发明一种竹香型牛蒡酱配方，不仅大量提升这一宝贵的经济农作物的经济价值，提高种植牛蒡农民的经济收入，而且为人们的身体提供多种营养元素，可降低胆固醇，提高人体免疫力，有效预防中风、高血压等疾病。
Description
技术领域
本发明涉及一种竹香型牛蒡酱配方，涉及食品加工技术领域。
背景技术
牛蒡是一种药食两用蔬菜，具有较高营养价值，对体内各系统的平衡具有复原功能，可以帮助身体维持良好的工作状态，降低体内胆固醇，减少毒素、达到预防中风和防治胃癌、子宫癌的功效，可每日食用而无副作用。
但是，由于出口等条件的制约，使得这种营养丰富的经济作物却没有得到很好的开发，为此严重的影响了该经济作物的大面积种植和推广。
发明内容
本发明所要解决的技术问题是针对现有技术的不足，提供本发明一种竹香型牛蒡酱配方，一种竹香型牛蒡酱配方，不仅大量提升这一宝贵的经济农作物的经济价值，提高种植牛蒡农民的经济收入，而且为人们的身体提供多种营养元素，可降低胆固醇，提高人体免疫力，有效预防中风、高血压等疾病。
一种竹香型牛蒡酱，所述配方由下列重量份的原料组成：
牛蒡丁15.5-25.5份、干品虾子10-13份、酸梅肉3.5-5.5份、桃肉干1.5-2.5份、玉米油 20-25份、红豆2.15-2.45份、红茶3.55-3.75份、桔梗0.45-0.75份、淡豆豉11-14份、芦根 2.5-3.5份、荆芥穗12-17份、红花籽0.25-0.75份、咖喱粉14-17份、麻辣粉3.55-4.25份、芝麻7-11份、生姜末3.65-4.25份、马蹄草5.5-7.5份、鲜竹筒7.5-10.5份、女贞子0.11-0.38份、熟地2.5-4.5份、兰石草果0.65-0.85份、白酒0.15-0.35份、香辛料0.44-0.68份、营养添加液12.5-15.5份、水30-35份。
所述荆芥穗选取长3～10cm，直径约6mm的植物荆芥的干燥花穗。
所述香辛料由五香粉和干姜研磨而成。
所述的营养添加液由以下重量份的原料配置而成：
胡黄连0.35-0.55份、蜂蛹2.15-2.75份、薏仁油3.5-5.5份、干丁香花2-3份、菠萝醋 3.5-5.5份、土豆皮4.5-7.5份、紫河车5-7份、麦门冬8.5-10.5份。
有益效果：本发明不仅大量提升这一宝贵的经济农作物的经济价值，提高种植牛蒡农民的经济收入，而且为人们的身体提供多种营养元素，可降低胆固醇，提高人体免疫力，有效预防中风、高血压等疾病。
具体实施方式
下面通过实施例对本发明做进一步详细说明。
实施例1
一种竹香型牛蒡酱，所述配方由下列重量份的原料组成：
牛蒡丁15.5份、干品虾子10份、酸梅肉3.5份、桃肉干1.5份、玉米油20份、红豆2.15份、红茶3.55份、桔梗0.45份、淡豆豉11份、芦根2.5份、荆芥穗12份、红花籽0.25 份、咖喱粉14份、麻辣粉3.55份、芝麻7份、生姜末3.65份、马蹄草5.5份、鲜竹筒7.5 份、女贞子0.11份、熟地2.5份、兰石草果0.65份、白酒0.15份、香辛料0.44份、营养添加液12.5份、水30份。
进一步的，所述荆芥穗选取长3cm，直径约6mm的植物荆芥的干燥花穗。
进一步的，所述香辛料由五香粉和干姜研磨而成。
进一步的，所述的营养添加液由以下重量份的原料配置而成：
胡黄连0.35份、蜂蛹2.15份、薏仁油3.5份、干丁香花2份、菠萝醋3.5份、土豆皮4.5份、紫河车5份、麦门冬8.5份。
实施例2
一种竹香型牛蒡酱，所述配方由下列重量份的原料组成：
牛蒡丁20.5份、干品虾子11.5份、酸梅肉4.5份、桃肉干2份、玉米油22.5份、红豆2.35份、红茶3.65份、桔梗0.65份、淡豆豉12.5份、芦根3份、荆芥穗14.5份、红花籽 0.45份、咖喱粉15.5份、麻辣粉3.85份、芝麻9份、生姜末4.05份、马蹄草6.5份、鲜竹筒9份、女贞子0.28份、熟地3.5份、兰石草果0.75份、白酒0.25份、香辛料0.58份、营养添加液14份、水32.5份。
进一步的，所述荆芥穗选取长7cm，直径约6mm的植物荆芥的干燥花穗。
进一步的，所述香辛料由五香粉和干姜研磨而成。
进一步的，所述的营养添加液由以下重量份的原料配置而成：
胡黄连0.45份、蜂蛹2.55份、薏仁油4.5份、干丁香花2.5份、菠萝醋4.5份、土豆皮5.5份、紫河车6份、麦门冬9.5份。
实施例3
一种竹香型牛蒡酱，所述配方由下列重量份的原料组成：
牛蒡丁25.5份、干品虾子13份、酸梅肉5.5份、桃肉干2.5份、玉米油25份、红豆2.45份、红茶3.75份、桔梗0.75份、淡豆豉14份、芦根3.5份、荆芥穗17份、红花籽0.75 份、咖喱粉17份、麻辣粉4.25份、芝麻11份、生姜末4.25份、马蹄草7.5份、鲜竹筒10.5 份、女贞子0.38份、熟地4.5份、兰石草果0.85份、白酒0.35份、香辛料0.68份、营养添加液15.5份、水35份。
进一步的，所述荆芥穗选取长10cm，直径约6mm的植物荆芥的干燥花穗。
进一步的，所述香辛料由五香粉和干姜研磨而成。
进一步的，所述的营养添加液由以下重量份的原料配置而成：
胡黄连0.55份、蜂蛹2.75份、薏仁油5.5份、干丁香花3份、菠萝醋5.5份、土豆皮7.5份、紫河车7份、麦门冬10.5份。
Claims (4)
1.一种竹香型牛蒡酱，其特征在于，所述配方由下列重量份的原料组成：牛蒡丁15.5-25.5份、干品虾子10-13份、酸梅肉3.5-5.5份、桃肉干1.5-2.5份、玉米油20-25份、红豆2.15-2.45份、红茶3.55-3.75份、桔梗0.45-0.75份、淡豆豉11-14份、芦根2.5-3.5份、荆芥穗12-17份、红花籽0.25-0.75份、咖喱粉14-17份、麻辣粉3.55-4.25份、芝麻7-11份、生姜末3.65-4.25份、马蹄草5.5-7.5份、鲜竹筒7.5-10.5份、女贞子0.11-0.38份、熟地2.5-4.5份、兰石草果0.65-0.85份、白酒0.15-0.35份、香辛料0.44-0.68份、营养添加液12.5-15.5份、水30-35份。
2.如权利要求1所述的一种竹香型牛蒡酱，其特征在于：所述荆芥穗选取长3～10cm，直径约6mm的植物荆芥的干燥花穗。
3.如权利要求1所述的一种竹香型牛蒡酱，其特征在于：所述香辛料由五香粉和干姜研磨而成。
4.如权利要求1所述的一种竹香型牛蒡酱，其特征在于：所述的营养添加液由以下重量份的原料配置而成：胡黄连0.35-0.55份、蜂蛹2.15-2.75份、薏仁油3.5-5.5份、干丁香花2-3份、菠萝醋3.5-5.5份、土豆皮4.5-7.5份、紫河车5-7份、麦门冬8.5-10.5份。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773236A (zh) * | 2009-01-14 | 2010-07-14 | 张勇 | 一种虾子香型牛蒡酱 |
| CN105029367A (zh) * | 2015-07-31 | 2015-11-11 | 浙江农林大学 | 一种笋酱及其加工方法 |
| CN105211763A (zh) * | 2015-10-30 | 2016-01-06 | 孔子明 | 一种长寿竹筒豆酱的制备方法 |
| CN107242457A (zh) * | 2017-08-04 | 2017-10-13 | 四川理工学院 | 一种麻辣型豆瓣酱及其制备方法 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773236A (zh) * | 2009-01-14 | 2010-07-14 | 张勇 | 一种虾子香型牛蒡酱 |
| CN105029367A (zh) * | 2015-07-31 | 2015-11-11 | 浙江农林大学 | 一种笋酱及其加工方法 |
| CN105211763A (zh) * | 2015-10-30 | 2016-01-06 | 孔子明 | 一种长寿竹筒豆酱的制备方法 |
| CN107242457A (zh) * | 2017-08-04 | 2017-10-13 | 四川理工学院 | 一种麻辣型豆瓣酱及其制备方法 |
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