CN110892981A - 一种海鲜味调味酱及其制备方法 - Google Patents
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Abstract
本发明属于食品加工领域,具体涉及一种海鲜味调味酱及制备方法,所述海鲜味调味酱包括以下组分:瑶柱、蛤蜊干、虾仁、香菇干、火腿、圆葱、红豆蔻、生姜、香叶、小米椒、大蒜、植物油、蚝油、冰糖、生抽、食盐、黄酒。本发明的制备方法主要包括蒸制、备料、分三步炒制、杀菌分装。本发明特制的配料比例和制作方法,使产品具有浓郁的海鲜香味,同时吸收了其他配料的风味,产品香味浓郁纯正,具有多层次的复合香味,营养丰富,色泽鲜亮,具有独特的风味和口感。
Description
技术领域
本发明属于食品加工领域,具体涉及一种海鲜味调味酱及制备方法。
背景技术
中国饮食历来讲究色、香、味俱佳,调味品在日常饮食中扮演者重要的角色,尤其是海鲜味的调味品深受民众的喜爱,市场上的调味料多含有各类的添加剂和防腐剂,肉味多采用水解酶或者香精进行调配,口感风味以及营养价值都有所欠佳,随着人们物质水平的提高,对食品的品质的要求不断提高,也需求更多风味独特、营养健康的高品质调味品。海鲜是深受大众喜爱的食材,海鲜味的调味品有广阔的市场空间,但目前市场上的海鲜味调味品多采用廉价的海鲜浆料水解酶提取物或者调味香精调配,营养欠缺,口感单一,香辛料味重,失去了海鲜原有香气。因此,利用食材原有特性,通过合理配置和烹饪,开发一种风味独特、营养丰富的海鲜复合味调味品具有较大的市场价值。
发明内容
本发明的目的通过以下技术方案来实现:
本发明首先提出一种海鲜味调味酱,以重量份数计,其配料包括以下组分:瑶柱10~20份、蛤蜊干10~20份、虾仁10~20份、香菇干20~40份、火腿15~30份、圆葱15~25份、红豆蔻2~8份、生姜3~5份、香叶2~5份、小米椒5~10份、大蒜5~15份、植物油20~40份、蚝油5~10份、冰糖2~8份、生抽5~10份、食盐5~15份、黄酒5~15份。
优选的,按重量份数计,所述海鲜味调味酱包括以下组分:瑶柱12~16份、蛤蜊干12~15份、虾仁15~18份、香菇干24~35份、火腿18~25份、圆葱16~22份、红豆蔻3~6份、生姜3~5份、香叶2~5份、小米椒6~8份、大蒜6~12份、植物油25~35份、蚝油6~9份、冰糖3~6份、生抽6~10份、食盐7~15份、黄酒8~12份。
优选的,按重量份数计,所述海鲜味调味酱包括:瑶柱15份、蛤蜊干14份、虾仁16份、香菇干30份、火腿20份、圆葱18份、红豆蔻5份、生姜4份、香叶4份、小米椒7份、大蒜8份、植物油30份、蚝油8份、冰糖5份、生抽8份、食盐10份、黄酒10份。
本发明还提出一种上述海鲜调味酱的制备方法,具体包括以下步骤:
(1)蒸制:将瑶柱、蛤蜊干、虾仁和香菇干清洗干净后,放入红豆蔻和香叶,加入黄酒腌制30min,一同上火蒸20min,去除香叶和红豆蔻,并捞出瑶柱、蛤蜊干、虾仁和香菇,并保留蒸制时产生的蒸汤;
(2)备料:将蒸熟的瑶柱和蛤蜊干撕成细丝,虾仁切成8~10mm的小段,香菇切成5mm×5mm的碎粒,同时将火腿、圆葱、大蒜、生姜、小米椒分别切碎备用;
(3)一步炒制:将植物油烧热至120~160℃,先放入姜末和蒜末,炒至颜色金黄时,再依次放入圆葱末和辣椒末,翻炒至变色后,再加入香菇粒,反复翻炒至气泡消失,水分炒干后,将热油中的固体物捞出,沥油备用;
(4)二步炒制:将剩余的底油烧热至180~200℃,依次加入步骤(2)中切好的瑶柱、蛤蜊干、虾仁、火腿,反复翻炒至水分炒干;
(5)三步炒制:倒入步骤(3)中沥出的固体物,并加入步骤(1)中保留的蒸汤,并加入冰糖、蚝油、生抽和食盐,翻炒均匀后,熬煮10min后关火;
(6)杀菌分装:冷却后,经巴氏杀菌后,在无菌环境中下分装,得到成品。
与现有技术相比,本发明的有益效果是:在红豆蔻、香叶、黄酒等辅料的综合作用下,通过蒸制,起到去腥、提鲜、增香的作用,同时保留了高端海鲜食材原有的香气风味,不添加防腐剂和添加剂,通过综合搭配和烹饪方法,使得开发的海鲜调味酱风味独特、营养丰富、香气浓郁有层次。
具体实施方式
本发明提出一种海鲜调味酱,配料为瑶柱10~20份、蛤蜊干10~20份、虾仁10~20份、香菇干20~40份、火腿15~30份、圆葱15~25份、红豆蔻2~8份、生姜3~5份、香叶2~5份、小米椒5~10份、大蒜5~15份、植物油20~40份、蚝油5~10份、冰糖2~8份、生抽5~10份、食盐5~15份、黄酒5~15份。
上述海鲜调味酱的制备方法,具体包括以下步骤:
(1)蒸制:将瑶柱、蛤蜊干、虾仁和香菇干清洗干净后,放入红豆蔻和香叶,加入黄酒腌制30min,一同上火蒸20min,去除香叶和红豆蔻,并捞出瑶柱、
蛤蜊干、虾仁和香菇,并保留蒸制时产生的蒸汤;
(2)备料:将蒸熟的瑶柱和蛤蜊干撕成细丝,虾仁切成8~10mm的小段,香菇切成5mm×5mm的碎粒,同时将火腿、圆葱、大蒜、生姜、小米椒分别切碎备用;
(3)一步炒制:将植物油烧热至120~160℃,先放入姜末和蒜末,炒至颜色金黄时,再依次放入圆葱末和辣椒末,翻炒至变色后,再加入香菇粒,反复翻炒至气泡消失,水分炒干后,将热油中的固体物捞出,沥油备用;
(4)二步炒制:将剩余的底油烧热至180~200℃,依次加入步骤(2)中切好的瑶柱、蛤蜊干、虾仁、火腿,反复翻炒至水分炒干;
(5)三步炒制:倒入步骤(3)中沥出的固体物,并加入步骤(1)中保留的蒸汤,并加入冰糖、蚝油、生抽和食盐,翻炒均匀后,熬煮10min后关火;
(6)杀菌分装:冷却后,经巴氏杀菌后,在无菌环境中下分装,得到成品。
下文将结合具体实施例对本发明的技术方案做更进一步的详细说明。下列实施例仅为示例性地说明和解释本发明,而不应被解释为对本发明保护范围的限制。凡基于本发明上述内容所实现的技术均涵盖在本发明旨在保护的范围内。
除非另有说明,以下实施例中使用的原料和试剂均为市售商品,或者可以通过已知方法制备。
实施例1
按照重量份,按如下组分配料:瑶柱15份、蛤蜊干14份、虾仁16份、香菇干30份、火腿20份、圆葱18份、红豆蔻5份、生姜4份、香叶4份、小米椒7份、大蒜8份、植物油30份、蚝油8份、冰糖5份、生抽8份、食盐10份、黄酒10份。
(1)将瑶柱、蛤蜊干、虾仁和香菇干清洗干净后,放入红豆蔻和香叶,加入黄酒腌制30min,在一同上火蒸20min,去除香叶和红豆蔻,并捞出瑶柱、蛤蜊干、虾仁和香菇,并保留蒸制时产生的蒸汤;
(2)将蒸熟的瑶柱和蛤蜊干撕成细丝,虾仁切成8~10mm的小段,香菇切成5mm×5mm的碎粒,同时将火腿、圆葱、大蒜、生姜、小米椒分别切碎备用;
(3)将植物油烧热至140℃,先放入姜末和蒜末,炒至颜色金黄时,再依次放入圆葱末和辣椒末,翻炒至变色后,再加入香菇粒,反复翻炒至气泡消失,水分炒干后,将热油中的固体物捞出,沥油备用;
(4)将剩余的底油烧热至190℃,依次加入步骤(2)中切好的瑶柱、蛤蜊干、虾仁、火腿,反复翻炒至水分炒干;
(5)倒入步骤(3)中沥出的固体物,并加入步骤(1)中保留的蒸汤,并加入冰糖、蚝油、生抽和食盐,翻炒均匀后,熬煮10min后关火;
(6)冷却后,经巴氏杀菌后,在无菌环境中下分装,得到成品。
实施例2
本发明提出一种海鲜调味酱,配料为瑶柱20份、蛤蜊干20份、虾仁10份、香菇干20份、火腿30份、圆葱15份、红豆蔻3份、生姜5份、香叶2份、小米椒5份、大蒜7份、植物油20份、蚝油5~10份、冰糖3份、生抽6份、食盐7份、黄酒15份。
上述海鲜调味酱的制备方法,具体包括以下步骤:
(1)蒸制:将瑶柱、蛤蜊干、虾仁和香菇干清洗干净后,放入红豆蔻和香叶,加入黄酒腌制30min,一同上火蒸20min,去除香叶和红豆蔻,并捞出瑶柱、蛤蜊干、虾仁和香菇,并保留蒸制时产生的蒸汤;
(2)备料:将蒸熟的瑶柱和蛤蜊干撕成细丝,虾仁切成10mm的小段,香菇切成5mm×5mm的碎粒,同时将火腿、圆葱、大蒜、生姜、小米椒分别切碎备用;
(3)一步炒制:将植物油烧热至120℃,先放入姜末和蒜末,炒至颜色金黄时,再依次放入圆葱末和辣椒末,翻炒至变色后,再加入香菇粒,反复翻炒至气泡消失,水分炒干后,将热油中的固体物捞出,沥油备用;
(4)二步炒制:将剩余的底油烧热至180℃,依次加入步骤(2)中切好的瑶柱、蛤蜊干、虾仁、火腿,反复翻炒至水分炒干;
(5)三步炒制:倒入步骤(3)中沥出的固体物,并加入步骤(1)中保留的蒸汤,并加入冰糖、蚝油、生抽和食盐,翻炒均匀后,熬煮10min后关火;
(6)杀菌分装:冷却后,经巴氏杀菌后,在无菌环境中下分装,得到成品。
以上,对本发明的实施方式进行了说明。但是,本发明不限定于上述实施方式。凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种海鲜味调味酱,其特征在于,以重量份数计,所述海鲜味调味酱包括以下组分:瑶柱10~20份、蛤蜊干10~20份、虾仁10~20份、香菇干20~40份、火腿15~30份、圆葱15~25份、红豆蔻2~8份、生姜3~5份、香叶2~5份、小米椒5~10份、大蒜5~15份、植物油20~40份、蚝油5~10份、冰糖2~8份、生抽5~10份、食盐5~15份、黄酒5~15份。
2.根据权利要求1所述的一种海鲜味调味酱,其特征在于,以重量份数计,所述海鲜味调味酱包括:瑶柱12~16份、蛤蜊干12~15份、虾仁15~18份、香菇干24~35份、火腿18~25份、圆葱16~22份、红豆蔻3~6份、生姜3~5份、香叶2~5份、小米椒6~8份、大蒜6~12份、植物油25~35份、蚝油6~9份、冰糖3~6份、生抽6~10份、食盐7~15份、黄酒8~12份。
3.根据权利要求1所述的一种海鲜味调味酱,其特征在于,以重量份数计,所述海鲜味调味酱包括以下组分:瑶柱15份、蛤蜊干14份、虾仁16份、香菇干30份、火腿20份、圆葱18份、红豆蔻5份、生姜4份、香叶4份、小米椒7份、大蒜8份、植物油30份、蚝油8份、冰糖5份、生抽8份、食盐10份、黄酒10份。
4.一种如权利要求1-3任意一项所述的海鲜味调味酱的制备方法,其特征在于,所述制备方法包括如下步骤:
(1)蒸制:将所述瑶柱、蛤蜊干、虾仁和香菇干清洗干净后,放入所述红豆蔻和香叶,加入所述黄酒腌制30min,一同上火蒸20min,去除香叶和红豆蔻,
并捞出瑶柱、蛤蜊干、虾仁和香菇,并保留蒸制时产生的蒸汤;
(2)备料:将蒸熟的瑶柱和蛤蜊干撕成细丝,所述虾仁切成8~10mm的小段,香菇切成5mm×5mm的碎粒,同时将所述火腿、圆葱、大蒜、生姜、小米椒分别切碎备用;
(3)一步炒制:将所述植物油烧热至120~160℃,先放入所述姜末和蒜末,炒至颜色金黄时,再依次放入圆葱末和辣椒末,翻炒至变色后,再加入香菇粒,反复翻炒至气泡消失,水分炒干后,将热油中的固体物捞出,沥油备用;
(4)二步炒制:将剩余的底油烧热至180~200℃,依次加入步骤(2)中切好的瑶柱、蛤蜊干、虾仁、火腿,反复翻炒至水分炒干;
(5)三步炒制:倒入步骤(3)中沥出的固体物,并加入步骤(1)中保留的蒸汤,并加入冰糖、蚝油、生抽和食盐,翻炒均匀后,熬煮10min后关火;
(6)杀菌分装:冷却后,经巴氏杀菌后,在无菌环境中下分装,得到海鲜味调味酱成品。
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