CN111588020A - 一种牛蒡酱及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明涉及食品加工技术领域,具体为一种牛蒡酱及其制备方法。牛蒡酱采用以下原料制成:色拉油、辣椒、红花椒油、姜米、红油豆瓣、葱末、蒜末、冰糖、辣椒酱、海鲜酱、味精、鸡精、麻辣精油、白糖、耗油、鲜酱油、红油、D‑异抗坏血酸钠、山梨酸钾、鲜牛蒡根。本发明的牛蒡酱中主要含有粒状的牛蒡根、辣椒、豆瓣、冰糖、葱姜蒜及其他调味品,经过牛蒡根的预处理以及葱姜蒜的植物香型和鲜甜复合调味品的搭配,炒制形成集麻辣、鲜香、甜脆为一体的牛蒡酱,既保留了牛蒡的粗纤维及各种营养成份,又降低了牛蒡的苦涩味道,口感优良,适用于日常佐餐和烹调。
Description
技术领域
本发明涉及食品加工技术领域,具体为一种牛蒡酱及其制备方法。
背景技术
牛蒡,又名恶实、大力子、东洋参,东洋牛鞭菜等,为菊科植物牛蒡的果实,每年8-9月份果实成熟时,分批采集,晒干后打出果实,除去杂质,再晒至全干即可入药。据检测,牛蒡富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需的多种维生素及矿物质,尤其是胡萝卜素的含量比胡萝卜高150倍,蛋白质和钙的含量也为根茎类作物之首。牛蒡的根、茎、叶、果实等都含有丰富的生物活性物质,牛蒡的主要食用部位是其肉质根,牛蒡根中含有菊糖及挥发油、牛蒡酸、多种多酚物质及醛类,并富含纤维素和人体必需的各种氨基酸,以及Ca、Mg、Fe、Mn、Zn等人体必需的宏量元素和微量元素。从中医而言,牛蒡性凉,味辛苦,入肺、胃经,具有疏散风热、宣肺透疹、消肿解毒的功效,用于治疗风热咳嗽、咽喉肿痛、斑疹不透、风疹作痒、痈肿疮毒等症,为散风除热解毒之要药。
牛蒡营养价值高,但鲜牛蒡口感发涩,有苦味,很多人难以接受。目前进入市场的牛蒡酱,为了遮盖牛蒡根的苦涩味,大多制成咸味酱,口味较为单一。
发明内容
鉴于现有技术中所存在的问题,本发明提供了一种改善口味的牛蒡酱,采用的技术方案是,采用以下原料制成:色拉油、辣椒、红花椒油、姜米、红油豆瓣、葱末、蒜末、冰糖、辣椒酱、海鲜酱、味精、鸡精、麻辣精油、白糖、耗油、鲜酱油、红油、D-异抗坏血酸钠、山梨酸钾、鲜牛蒡根。
作为本发明的一种优选技术方案,采用以下重量份数的原料:色拉油:600份,新一代辣椒:50份,红花椒油:12份,姜米:40份,红油豆瓣:60份,葱末:200份,蒜末:200份,冰糖:15份,辣椒酱:100份,海鲜酱:120份,味精:6.2份,鸡精:12份,麻辣精油:30份,白糖:36份,蚝油:60份,鲜酱油:20份,红油:20份,D-异抗坏血酸钠:1份,山梨酸钾:1份,鲜牛蒡根:500份。
作为本发明的一种优选技术方案,所述红油豆瓣采用郫县红油豆瓣,所述辣椒酱采用辣妹子辣椒酱,所述鲜酱油采用东古一品鲜酱油。
本发明还提供了一种牛蒡酱的制备方法,包括以下步骤:
步骤(1),将鲜牛蒡根削皮切粒,浸泡后用热水汆烫,过凉水备用;
步骤(2),将色拉油烧至5成油温,下入辣椒,炒香;
步骤(3),下入红油豆瓣,炒热后下入葱末、蒜末和姜米,炒出香味;
步骤(4),下入辣椒酱和冰糖,熬出香味,炒散冰糖;
步骤(5),下入鲜牛蒡根粒,炒至开锅;
步骤(6),加入其他调味品,搅匀出锅。
作为本发明的一种优选技术方案,步骤(1)中,将鲜牛蒡根削皮制成5mm见方的粒,在千分之二的食盐水溶液中浸漂20分钟后,在90℃热水中氽烫,并迅速过凉备用。
作为本发明的一种优选技术方案,步骤(2)中,下入辣椒后炒至110℃。
作为本发明的一种优选技术方案,步骤(3)中,下入豆瓣后炒至107℃。
作为本发明的一种优选技术方案,出锅后灌装密封保存。
本发明的有益效果:本发明的牛蒡酱中主要含有粒状的牛蒡根、辣椒、豆瓣、冰糖、葱姜蒜及其他调味品,经过牛蒡根的预处理以及葱姜蒜的植物香型和鲜甜复合调味品的搭配,炒制形成集麻辣、鲜香、甜脆为一体的牛蒡酱,既保留了牛蒡的粗纤维及各种营养成份,又降低了牛蒡的苦涩味道,口感优良,适用于日常佐餐和烹调。
具体实施方式
下面通过具体实施例对本发明的技术方案进行详细说明。
牛蒡酱的原料准备如下:色拉油:600kg,新一代辣椒:50kg,红花椒油:12kg,姜米:40kg,郫县红油豆瓣:60kg,葱末;200kg,蒜末:200kg,冰糖:15kg,辣妹子辣椒酱:100kg,海鲜酱:120kg,味精:6.2kg,鸡精:12kg,麻辣精油:30kg,白糖:36kg,蚝油:60kg,东古一品鲜酱油:20kg,红油:20kg,D-异抗坏血酸钠:1kg,山梨酸钾:1kg,鲜牛蒡根:500kg。
其中,鲜牛蒡根选用无虫害、不腐烂、较嫩的牛蒡根。
D-异抗坏血酸钠是一种食品添加剂,是食品行业中重要的抗氧保鲜剂,能够保持食品的色泽和自然风味,延长保质期,且安全无毒。
山梨酸钾是一种防腐剂,有很强的抑制腐败菌和霉菌的作用,其毒性远低于其他防腐剂,目前被广泛使用。
在其他实施例中,各原料的重量可以有所变化;红油豆瓣、辣椒酱、鲜酱油还可以采用其他品牌的产品。
采用上述原料制备牛蒡酱的过程如下:
步骤(1),将鲜牛蒡根削皮切粒,浸泡后用热水汆烫,过凉水备用;
步骤(2),将色拉油烧至5成油温,下入辣椒,炒香;
步骤(3),下入红油豆瓣,炒热后下入葱末、蒜末和姜米,炒出香味;
步骤(4),下入辣椒酱和冰糖,熬出香味,炒散冰糖;
步骤(5),下入鲜牛蒡根粒,炒至开锅;
步骤(6),加入其他调味品,搅匀出锅。
作为本发明的一种优选技术方案,步骤(1)中,将鲜牛蒡根削皮制成5mm见方的粒,在千分之二的食盐水溶液中浸漂20分钟,起到护色作用;在90℃热水中氽烫,并迅速过凉备用。
作为本发明的一种优选技术方案,步骤(2)中,下入辣椒后炒至110℃。
作为本发明的一种优选技术方案,步骤(3)中,下入豆瓣后炒至107℃。
作为本发明的一种优选技术方案,步骤(6)之后,出锅后,加入食品添加剂和防腐剂,灌装密封保存。
上述虽然对本发明的具体实施例作了详细说明,但是本发明并不限于上述实施例,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下做出各种变化,而不具备创造性劳动的修改或变形仍在本发明的保护范围以内。
Claims (8)
1.一种牛蒡酱,其特征在于,采用以下原料制成:色拉油、辣椒、红花椒油、姜米、红油豆瓣、葱末、蒜末、冰糖、辣椒酱、海鲜酱、味精、鸡精、麻辣精油、白糖、耗油、鲜酱油、红油、D-异抗坏血酸钠、山梨酸钾、鲜牛蒡根。
2.根据权利要求1所述的牛蒡酱,其特征在于,采用以下重量份数的原料:色拉油:600份,新一代辣椒:50份,红花椒油:12份,姜米:40份,红油豆瓣:60份,葱末:200份,蒜末:200份,冰糖:15份,辣椒酱:100份,海鲜酱:120份,味精:6.2份,鸡精:12份,麻辣精油:30份,白糖:36份,蚝油:60份,鲜酱油:20份,红油:20份,D-异抗坏血酸钠:1份,山梨酸钾:1份,鲜牛蒡根:500份。
3.根据权利要求1或2所述的牛蒡酱,其特征在于,所述红油豆瓣采用郫县红油豆瓣,所述辣椒酱采用辣妹子辣椒酱,所述鲜酱油采用东古一品鲜酱油。
4.一种如权利要求1至3任一项所述的牛蒡酱的制备方法,其特征在于,包括以下步骤:
步骤(1),将鲜牛蒡根削皮切粒,浸泡后用热水汆烫,过凉水备用;
步骤(2),将色拉油烧至5成油温,下入辣椒,炒香;
步骤(3),下入红油豆瓣,炒热后下入葱末、蒜末和姜米,炒出香味;
步骤(4),下入辣椒酱和冰糖,熬出香味,炒散冰糖;
步骤(5),下入鲜牛蒡根粒,炒至开锅;
步骤(6),加入其他调味品,搅匀出锅。
5.根据权利要求4所述的牛蒡酱的制备方法,其特征在于,步骤(1)中,将鲜牛蒡根削皮制成5mm见方的粒,在千分之二的食盐水溶液中浸漂20分钟后,在90℃热水中氽烫,并迅速过凉备用。
6.根据权利要求4所述的牛蒡酱的制备方法,其特征在于,步骤(2)中,下入辣椒后炒至110℃。
7.根据权利要求4所述的牛蒡酱的制备方法,其特征在于,步骤(3)中,下入豆瓣后炒至107℃。
8.根据权利要求4所述的牛蒡酱的制备方法,其特征在于,出锅后灌装密封保存。
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