CN112535270A - 一种蚝油风味调味汁及其制作方法 - Google Patents
一种蚝油风味调味汁及其制作方法 Download PDFInfo
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- CN112535270A CN112535270A CN202011376005.6A CN202011376005A CN112535270A CN 112535270 A CN112535270 A CN 112535270A CN 202011376005 A CN202011376005 A CN 202011376005A CN 112535270 A CN112535270 A CN 112535270A
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- Prior art keywords
- sauce
- water
- laver
- mushroom
- oyster
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- A—HUMAN NECESSITIES
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明提供了一种蚝油风味调味汁，包括以下成分：饮用水、香菇、紫菜、白砂糖、酿造酱油、酸水解植物蛋白调味液、食用盐、味精、玉米淀粉、食品添加剂，经过混合、调配、煮制灭菌、冷却、灌装而成的不添加生蚝或其他荤菜但具有蚝油香味的蚝油风味调味汁，满足了素食主义者、对生蚝或豆制品过敏体质人群的需求。所用原料香菇含有核糖核酸，大量的钾盐、铁、磷、钙等矿物质，可增强人体的免疫力，干香菇的水浸液中含有多种氨基酸、乙酰胺、胆碱，腺嘌呤等营养成分，干紫菜的水浸液富含多种维生素及钙、钾等微量元素，具有很高的营养价值。
Description
技术领域
本发明涉及食品调味品技术领域，具体为一种蚝油风味调味汁及其制作方法。
背景技术
蚝油是用牡蛎熬制而成的调味料，是常用的传统鲜味调料，蚝油味道鲜美，香气浓郁，粘稠适度，适合配制蚝油鲜菇牛肉，蚝油青菜，蚝油粉面等传统粤菜的主要配料。如今，随着我国素食文化的兴起，素食主义群体对类似蚝油的调味品，有了更多的消费需求，一种全新环保的健康生活方式，引领着调味行业更新改变。然而传统的蚝油难以满足市场上素食主义者和对生蚝、豆制品过敏体质人群的需求。
发明内容
鉴于现有技术中所存在的问题，本发明的目的是提供一种蚝油风味调味汁及其制作方法，能够满足素食主义者、对生蚝或豆制品过敏体质人群的需求。
为实现上述目的，本发明采用的技术手段是，一种蚝油风味调味汁，包括以下成分：饮用水、香菇、紫菜、白砂糖、酿造酱油、酸水解植物蛋白调味液、食用盐、味精、玉米淀粉、食品添加剂。
优选的，所述食品添加剂包括柠檬酸、呈味核苷酸二钠、山梨酸钾、焦糖色、干贝素、食用香精。
本发明还提供了一种蚝油风味调味汁的制作方法，包括以下步骤：
S1.香菇紫菜水制备：按重量称取水90％、干香菇7％、干紫菜3％，将称好的水和干香菇、干紫菜倒入锅中，大火煮沸20分钟，微火保持30分钟后关火，浸泡6-8小时，筛网过滤后备用；
S2.调味汁制备：按重量称取水60.0％、盐15.2％、酿造酱油13.2％、味精4.1％、白砂糖7.5％，将以上物料溶解后搅拌均匀备用；
S3.淀粉汁制备：按重量称取水75.5％、淀粉24.5％，将称好物料搅拌均匀备用。
S4.调味：按重量称取S1的香菇紫菜水14.2％、S2的调味汁35.6％、S3的淀粉汁14.7％、水10.5％、酸水解植物蛋白调味液14.5％、酿造酱油9.4％、呈味核苷酸二钠0.5％、山梨酸钾0.1％、柠檬酸0.5％，将以上物料倒入锅中混合调配，搅拌均匀，100℃煮制30-40分钟后加入焦糖色0.01％、食用香精0.01％，继续煮制浓缩40分钟后即可。
本发明的有益效果：本发明用植物性原料干香菇、干紫菜替代生蚝，添加酿造酱油，味精，白砂糖等多种原材料调制成蚝油风味调味汁，即素蚝油，满足了素食主义者、对生蚝或豆制品过敏体质人群的需求。所用原料香菇含有核糖核酸，大量的钾盐、铁、磷、钙等矿物质，可增强人体的免疫力，干香菇的水浸液中含有多种氨基酸、乙酰胺、胆碱，腺嘌呤等营养成分，干紫菜的水浸液富含多种维生素及钙、钾等微量元素，具有很高的营养价值。
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。
一种蚝油风味调味汁，主要成分包括有饮用水、香菇、紫菜、白砂糖、酿造酱油、酸水解植物蛋白调味液、食用盐、味精、玉米淀粉、食品添加剂：柠檬酸、呈味核苷酸二钠、山梨酸钾、焦糖色、干贝素、食用香精等，经过混合、调配、煮制灭菌、冷却、灌装而成的不添加生蚝或其他荤菜但具有蚝油香味的蚝油风味调味汁(素蚝油)。根据不同原料配比，制成不同蚝油风味的调味汁，所用原料香菇含有核糖核酸，大量的钾盐、铁、磷、钙等矿物质，可增强人体的免疫力。干香菇的水浸液中含有多种氨基酸、乙酰胺、胆碱，腺嘌呤等营养成分，人们称之为“控癌新兵”。干紫菜的水浸液富含多种维生素及钙、钾等微量元素，具有很高的营养价值。
蚝油风味调味汁的制作方法，包括以下步骤：
S1.香菇紫菜水制备：按重量称取水90％、干香菇7％、干紫菜3％，将称好的水和干香菇、干紫菜倒入锅中，大火煮沸20分钟，微火保持30分钟后关火，浸泡6-8小时，筛网过滤后备用；
S2.调味汁制备：按重量称取水60.0％、盐15.2％、酿造酱油13.2％、味精4.1％、白砂糖7.5％，将以上物料溶解后搅拌均匀备用；
S3.淀粉汁制备：按重量称取水75.5％、淀粉24.5％，将称好物料搅拌均匀备用。
S4.调味：按重量称取S1的香菇紫菜水14.2％、S2的调味汁35.6％、S3的淀粉汁14.7％、水10.5％、酸水解植物蛋白调味液14.5％、酿造酱油9.4％、呈味核苷酸二钠0.5％、山梨酸钾0.1％、柠檬酸0.5％，将以上物料倒入锅中混合调配，搅拌均匀，100℃煮制30-40分钟后加入焦糖色0.01％、食用香精0.01％，继续煮制浓缩40分钟后即可。
以上仿真素食品制作方法S1-S4步骤相同，根据不同的原料配比，制成不同风味的蚝油风味调味汁(素蚝油)。
1、蚝油风味调味汁(素蚝油)所用原料香菇是我国久负盛名的珍贵食用菌，是一种食药同源的食物，具有很高的营养，药用和保健价值。所用的干紫菜富含多种维生素及钙、钾等微量元素，具有很高的营养价值。
2、香菇营养价值高，含有九种人体必需的氨基酸，且其比例与人体内必需氨基酸相同。它的蛋白质为10～30％，大大高于一般蔬菜。
3、香菇含钙、铁量较高，并且含有麦角甾醇，现代中医认为香菇为补偿维生素D的药剂，可预防佝偻病，并治疗贫血。
4、香菇干制品，碳水化合物高达54％左右，以半纤维素为量多，还有多糖，海藻糖、葡萄糖、糖原、戊聚糖和甘露醇等营养成分。香菇所含的矿物质含量较多。钙为124mg、磷45mg、铁26mg、还含有锰、锌、铜、镁硒等微量元素，对人体生长发育，延年益寿有着良好的预防和治疗作用。
5、香菇干品中维生素含量较多，其中维生素B10.07mg、维生素B21.13mg、尼克酸18.9mg、维生素C含少量，可以补充人体多种维生素重要来源。香菇干脂肪含量在3％，不饱和脂肪酸含量丰富，其中亚油酸，油酸含量高达90％以上，它不仅能将血脂，又助于降低血清，胆固醇和拟制动脉血栓的形成。
6、香菇含多种有效药用成分，尤其是香菇多糖(CNT)具有重要的免疫药理作用，可改善肌体代谢，增强免疫能力，具有一定的抗肿瘤作用，(CNT)是已知最强免疫增强剂之一。
7、紫菜营养丰富、味道鲜美，富含蛋白质、无机化合物、不饱和脂肪酸、维生素和矿物质，还含大量的碘离子，可有效预防甲状腺肿大。
8、紫菜中维生素C的含量比桔子高，胡萝卜素和维生素B1、B2及维生素E的含量均比鸡蛋、牛肉和蔬菜高。
以上显示和描述了本发明的基础原理和主要特征，对于本领域技术人员而言，显然本发明不限于上述示范性实施例的细节，而且在不背离本发明的精神或基本特征的情况下，能够以其他的具体形式实现本发明。因此，无论从哪一点来看，均应将实施例看做是示范性的，而且是非限制性的，本发明的范围由所附权利要求而不是上述说明限定，因此旨在将落在权利要求的等同要件的含义和范围内的所有变化括囊在本发明内。
此外，应当理解，虽然本说明书按照实施方式加以描述，单并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (3)
1.一种蚝油风味调味汁，其特征在于，包括以下成分：饮用水、香菇、紫菜、白砂糖、酿造酱油、酸水解植物蛋白调味液、食用盐、味精、玉米淀粉、食品添加剂。
2.根据权利要求1所述的蚝油风味调味汁，其特征在于，所述食品添加剂包括柠檬酸、呈味核苷酸二钠、山梨酸钾、焦糖色、干贝素、食用香精。
3.一种如权利要求1所述的蚝油风味调味汁的制作方法，其特征在于，包括以下步骤：
S1.香菇紫菜水制备：按重量称取水90％、干香菇7％、干紫菜3％，将称好的水和干香菇、干紫菜倒入锅中，大火煮沸20分钟，微火保持30分钟后关火，浸泡6-8小时，筛网过滤后备用；
S2.调味汁制备：按重量称取水60.0％、食用盐15.2％、酿造酱油13.2％、味精4.1％、白砂糖7.5％，将以上物料溶解后搅拌均匀备用；
S3.淀粉汁制备：按重量称取水75.5％、淀粉24.5％，将称好物料搅拌均匀备用。
S4.调味：按重量称取S1的香菇紫菜水14.2％、S2的调味汁35.6％、S3的淀粉汁14.7％、水10.5％、酸水解植物蛋白调味液14.5％、酿造酱油9.4％、呈味核苷酸二钠0.5％、山梨酸钾0.1％、柠檬酸0.5％，将以上物料倒入锅中混合调配，搅拌均匀，100℃煮制30-40分钟后加入焦糖色0.01％、食用香精0.01％，继续煮制浓缩40分钟后即可。
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