CN112914085A - 一种捞拌酱及其制备工艺 - Google Patents
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Abstract
本发明公开了一种捞拌酱及其制备工艺，由如下按重量百分比计的原料组成：大豆油17％‑19％、生蒜米5％‑7％、香菇1％‑3％、牛肉4％‑6％、小葱7％‑9％、酿造酱9％‑12％、洋葱4％‑6％、酿造酱油19％‑21％、饮用水9％‑11％、黄原胶0.1％‑0.3％、芝麻0％‑1％、食用盐2％‑4％、味精2％‑4％、金极复配调味料3％‑5％、鸡油0.5％‑1.5％、芝麻油0.5％‑1.5％、盐渍辣椒0％‑4％、焦糖色0.5％‑1.5％、山梨酸钾0.07％‑0.09％。本发明与现有技术相比的优点在于：制备方法较为简单方便，同时香浓可口，带有葱香牛肉的味道。
Description
技术领域
本发明涉及酱技术领域，具体是指一种捞拌酱及其制备工艺。
背景技术
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料，加工而成的糊状调味品。它起源于中国，有着悠久的历史。中国人常见的调味酱分为以小麦粉为主要原料的甜面酱，和以豆类为主要原料的豆瓣酱两大类，还发展还有肉酱、鱼酱和果酱等调味品。随着酱制作工艺的进步，后来制酱之法也用于烹制其他非佐料菜肴，逐渐发展出一种烹调菜肴的方法，即酱法。
酱的种类较为繁多，根据不同的配方能够调制出不同种类的酱料，列如麻辣酱、蔬菜肉酱、香草肉酱、香菇肉酱、番茄肉酱等，其味道独特，各有千秋，但是现有的酱的制备方法较为繁琐、不够方便，同时口味也不尽人意。
发明内容
本发明要解决的技术问题是克服以上技术缺陷，提供一种捞拌酱及其制备工艺，制备方法较为简单方便，同时香浓可口，带有葱香牛肉的味道。
为解决上述技术问题，本发明提供的技术方案为：一种捞拌酱，由如下按重量百分比计的原料组成：大豆油17％-19％、生蒜米5％-7％、香菇1％-3％、牛肉4％-6％、小葱7％-9％、酿造酱9％-12％、洋葱4％-6％、酿造酱油19％-21％、饮用水9％-11％、黄原胶0.1％-0.3％、芝麻0％-1％、食用盐2％-4％、味精2％-4％、金极复配调味料3％-5％、鸡油0.5％-1.5％、芝麻油0.5％-1.5％、盐渍辣椒0％-4％、焦糖色0.5％-1.5％、山梨酸钾0.07％-0.09％。
一种捞拌酱的制备工艺，包括以下步骤：
步骤一：预处理
(1)香辛料：经粉碎过筛网过滤，备用；
(2)牛肉：剔除肥膘、牛筋、白衣等，切成小方条后焯水，捞起过清水，用绞肉机绞碎,备用；
(3)香菇：用清水浸泡后绞肉机绞碎，备用；
(4)生蒜米：用转盘式切菜机切成均匀大小的蓉丁状，备用；
(5)小葱：切除葱头的茎须后清洗干净，将葱白部分和青葱段分开，分别用切丁/片机切成葱花碎，备用；
(6)洋葱：去除葱头、干皮后用切菜机切碎，备用；
(7)山梨酸钾用少量温开水溶解，备用；
(8)黄原胶：配料E混合均匀浸泡后用胶体磨机打磨至幼滑，备用；
(9)油炸：油入锅升温至80℃前将原料大豆油、生蒜米、香菇、牛肉、小葱油炸熟后停止加热并立即捞起冷却，备用；
步骤二：调配煮制
调配煮制锅启动搅拌，将大豆油、生蒜米、香菇、牛肉、小葱、酿造酱、洋葱、酿造酱油、饮用水、黄原胶、芝麻、食用盐、味精、金极复配调味料、鸡油、芝麻油、盐渍辣椒材料投入锅内并升温至中心品温100℃时投入焦糖色、山梨酸钾材料，将锅底出料口排出酱料至质量正常，保温20分钟后出锅包装；
步骤三：包装
按产品包装要求进行包装，热罐装时将包装倒放，冷却至常温后翻转。
本发明与现有技术相比的优点在于：制备步骤分为三步，制作过程较为简单，方便快捷，同时根据酿造酱、芝麻和盐渍辣椒添加的量不同，能够制成葱香和香辣两种独特的美味，同时还含有较多的香菇、牛肉、小葱，香浓可口，带有葱香牛肉的味道。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
本发明公开一种捞拌酱，由如下按重量百分比计的原料组成：大豆油17％-19％、生蒜米5％-7％、香菇1％-3％、牛肉4％-6％、小葱7％-9％、酿造酱9％-12％、洋葱4％-6％、酿造酱油19％-21％、饮用水9％-11％、黄原胶0.1％-0.3％、芝麻0％-1％、食用盐2％-4％、味精2％-4％、金极复配调味料3％-5％、鸡油0.5％-1.5％、芝麻油0.5％-1.5％、盐渍辣椒0％-4％、焦糖色0.5％-1.5％、山梨酸钾0.07％-0.09％。
一种捞拌酱的制备工艺，包括以下步骤：
步骤一：预处理
(1)香辛料：经粉碎过筛网过滤，备用；
(2)牛肉：剔除肥膘、牛筋、白衣等，切成小方条后焯水，捞起过清水，用绞肉机绞碎,备用；
(3)香菇：用清水浸泡后绞肉机绞碎，备用；
(4)生蒜米：用转盘式切菜机切成均匀大小的蓉丁状，备用；
(5)小葱：切除葱头的茎须后清洗干净，将葱白部分和青葱段分开，分别用切丁/片机切成葱花碎，备用；
(6)洋葱：去除葱头、干皮后用切菜机切碎，备用；
(7)山梨酸钾用少量温开水溶解，备用；
(8)黄原胶：配料E混合均匀浸泡后用胶体磨机打磨至幼滑，备用；
(9)油炸：油入锅升温至80℃前将原料大豆油、生蒜米、香菇、牛肉、小葱油炸熟后停止加热并立即捞起冷却，备用；
步骤二：调配煮制
调配煮制锅启动搅拌，将大豆油、生蒜米、香菇、牛肉、小葱、酿造酱、洋葱、酿造酱油、饮用水、黄原胶、芝麻、食用盐、味精、金极复配调味料、鸡油、芝麻油、盐渍辣椒材料投入锅内并升温至中心品温100℃时投入焦糖色、山梨酸钾材料，将锅底出料口排出酱料至质量正常，保温20分钟后出锅包装；
步骤三：包装
按产品包装要求进行包装，热罐装时将包装倒放，冷却至常温后翻转。
实施例1
一种捞拌酱，由如下按重量百分比计的原料组成：大豆油18％、生蒜米6％、香菇2％、牛肉5％、小葱8％、酿造酱12％、洋葱5％、酿造酱油20％、饮用水10％、黄原胶0.2％、芝麻1％、食用盐3％、味精3％、金极复配调味料4％、鸡油1％、芝麻油1％、盐渍辣椒0％、焦糖色1％、山梨酸钾0.08％；此配料制成为葱香口味。
实施例2
一种捞拌酱，由如下按重量百分比计的原料组成：大豆油18％、生蒜米6％、香菇2％、牛肉5％、小葱8％、酿造酱9％、洋葱5％、酿造酱油20％、饮用水10％、黄原胶0.2％、芝麻0％、食用盐3％、味精3％、金极复配调味料4％、鸡油1％、芝麻油1％、盐渍辣椒4％、焦糖色1％、山梨酸钾0.08％；此配料制成为香辣口味。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节，也不限制该发明仅为所述的具体实施方式。显然，根据本说明书的内容，可作很多的修改和变化。本说明书选取并具体描述这些实施例，是为了更好地解释本发明的原理和实际应用，从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (2)
1.一种捞拌酱，其特征在于：由如下按重量百分比计的原料组成：大豆油17％-19％、生蒜米5％-7％、香菇1％-3％、牛肉4％-6％、小葱7％-9％、酿造酱9％-12％、洋葱4％-6％、酿造酱油19％-21％、饮用水9％-11％、黄原胶0.1％-0.3％、芝麻0％-1％、食用盐2％-4％、味精2％-4％、金极复配调味料3％-5％、鸡油0.5％-1.5％、芝麻油0.5％-1.5％、盐渍辣椒0％-4％、焦糖色0.5％-1.5％、山梨酸钾0.07％-0.09％。
2.一种捞拌酱的制备工艺，其特征在于：包括以下步骤：
步骤一：预处理
(1)香辛料：经粉碎过筛网过滤，备用；
(2)牛肉：剔除肥膘、牛筋、白衣等，切成小方条后焯水，捞起过清水，用绞肉机绞碎,备用；
(3)香菇：用清水浸泡后绞肉机绞碎，备用；
(4)生蒜米：用转盘式切菜机切成均匀大小的蓉丁状，备用；
(5)小葱：切除葱头的茎须后清洗干净，将葱白部分和青葱段分开，分别用切丁/片机切成葱花碎，备用；
(6)洋葱：去除葱头、干皮后用切菜机切碎，备用；
(7)山梨酸钾用少量温开水溶解，备用；
(8)黄原胶：配料E混合均匀浸泡后用胶体磨机打磨至幼滑，备用；
(9)油炸：油入锅升温至80℃前将原料大豆油、生蒜米、香菇、牛肉、小葱油炸熟后停止加热并立即捞起冷却，备用；
步骤二：调配煮制
调配煮制锅启动搅拌，将大豆油、生蒜米、香菇、牛肉、小葱、酿造酱、洋葱、酿造酱油、饮用水、黄原胶、芝麻、食用盐、味精、金极复配调味料、鸡油、芝麻油、盐渍辣椒材料投入锅内并升温至中心品温100℃时投入焦糖色、山梨酸钾材料，将锅底出料口排出酱料至质量正常，保温20分钟后出锅包装；
步骤三：包装
按产品包装要求进行包装，热罐装时将包装倒放，冷却至常温后翻转。
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| CN106889569A (zh) * | 2015-12-21 | 2017-06-27 | 四川自贡百味斋食品股份有限公司 | 一种牛肉味豆捞酱及其生产工艺 |
| CN106901316A (zh) * | 2015-12-22 | 2017-06-30 | 四川自贡百味斋食品股份有限公司 | 一种香菇味豆捞酱及其生产工艺 |
| CN108783393A (zh) * | 2018-05-15 | 2018-11-13 | 丹凤县商山丹水食品有限公司 | 一种牛肉香菇酱及其制备方法 |
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| CN106889569A (zh) * | 2015-12-21 | 2017-06-27 | 四川自贡百味斋食品股份有限公司 | 一种牛肉味豆捞酱及其生产工艺 |
| CN106901316A (zh) * | 2015-12-22 | 2017-06-30 | 四川自贡百味斋食品股份有限公司 | 一种香菇味豆捞酱及其生产工艺 |
| CN108783393A (zh) * | 2018-05-15 | 2018-11-13 | 丹凤县商山丹水食品有限公司 | 一种牛肉香菇酱及其制备方法 |
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