CN103932293B - 一种竹盐芝麻酱及其制备方法 - Google Patents
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Abstract
一种竹盐芝麻酱及其制备方法,其特征在于由下列重量份的原料制成:白芝麻80-90、何首乌3-4、黄精2-3、艾草3-3.5、丝瓜络4-5、七爪风2-3、吐烟花1-2、桑葚子3-4、黑豆4-5、高粱米5-6、燕麦片3-4、红曲米2-3、猪肉松4-5、橙汁10-11、竹盐3-4、土豆20-23、山楂片3-4、白醋5-6、黄豆酱200-220、营养添加剂4-5。本发明的芝麻酱口感好,香味浓郁,咸甜适中,配方合理科学,其中添加的黑豆、燕麦片等杂粮中含有丰富的蛋白质、维生素、矿物质,丰富了本发明的营养,此外,本发明还含有多种中草药成分,具有养血滋阴、补脾益气、通经活络、润肠润肺的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种竹盐芝麻酱及其制备方法。
背景技术
酱是以豆类、小麦粉、水果、肉类等物为主要原料加工而成的糊状调味品,多用于烹调菜肴。目前,市场上销售的酱的种类繁多,但其只具有单一的调味功能,而不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种竹盐芝麻酱及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种竹盐芝麻酱,其特征在于由以下重量份的原料制成:
白芝麻80-90、何首乌3-4、黄精2-3、艾草3-3.5、丝瓜络4-5、七爪风2-3、吐烟花1-2、桑葚子3-4、黑豆4-5、高粱米5-6、燕麦片3-4、红曲米2-3、猪肉松4-5、橙汁10-11、竹盐3-4、土豆20-23、山楂片3-4、白醋5-6、黄豆酱200-220、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:山楂核1-1.5、白茅根0.8-1、太子参0.7-0.9、远志1-1.3、绿豆3-4、冰糖1-2、核桃粉4-5、木瓜20-23、南瓜30-35、虾皮9-10、葡萄籽油1-2;
制备方法为:(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
所述的竹盐芝麻酱的制备方法,其特征在于包括以下步骤:
(1)将何首乌、黄精、艾草、丝瓜络、七爪风、吐烟花、桑葚子加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将黑豆、高粱米、燕麦片、红曲米混合入锅,加3-4倍的水、药液,大火煮沸后出锅打浆,然后加入猪肉松,小火加热搅拌,熬至浓稠;
(3)将竹盐加橙汁充分搅拌,然后与白芝麻混合入锅,小火炒至锅底干燥;
(4)将土豆去皮、切成丁,送入开水锅,煮熟后捞出、沥干,得土豆丁;将山楂片碾碎,加入白醋,小火加热搅拌7-8分钟后出料,与土豆丁混合拌匀,送入烘箱,待含水量降至7-8%时出料,得脱水土豆丁;
(5)将步骤(2)、(3)、(4)所得物料与剩余物料混合拌匀,即得。
本发明中的七爪风为双子叶植物药蔷薇科植物七爪风的根,吐烟花为荨麻科植物吐烟花的全草。
本发明的有益效果为:
本发明的芝麻酱口感好,香味浓郁,咸甜适中,配方合理科学,其中添加的黑豆、燕麦片等杂粮中含有丰富的蛋白质、维生素、矿物质,丰富了本发明的营养,此外,本发明还含有多种中草药成分,具有养血滋阴、补脾益气、通经活络、润肠润肺的功效。
具体实施方式
一种竹盐芝麻酱,其特征在于由以下重量份(公斤)的原料制成:
白芝麻80、何首乌4、黄精2、艾草3.5、丝瓜络5、七爪风3、吐烟花1、桑葚子4、黑豆4、高粱米6、燕麦片4、红曲米2、猪肉松5、橙汁11、竹盐4、土豆20、山楂片4、白醋5、黄豆酱220、营养添加剂5;
所述营养添加剂由下列重量份(公斤)的原料制成:山楂核1.5、白茅根0.8、太子参0.9、远志1.3、绿豆4、冰糖2、核桃粉5、木瓜23、南瓜35、虾皮10、葡萄籽油2;
制备方法为:(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
所述的竹盐芝麻酱的制备方法,包括以下步骤:
(1)将何首乌、黄精、艾草、丝瓜络、七爪风、吐烟花、桑葚子加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将黑豆、高粱米、燕麦片、红曲米混合入锅,加3-4倍的水、药液,大火煮沸后出锅打浆,然后加入猪肉松,小火加热搅拌,熬至浓稠;
(3)将竹盐加橙汁充分搅拌,然后与白芝麻混合入锅,小火炒至锅底干燥;
(4)将土豆去皮、切成丁,送入开水锅,煮熟后捞出、沥干,得土豆丁;将山楂片碾碎,加入白醋,小火加热搅拌7-8分钟后出料,与土豆丁混合拌匀,送入烘箱,待含水量降至7-8%时出料,得脱水土豆丁;
(5)将步骤(2)、(3)、(4)所得物料与剩余物料混合拌匀,即得。
Claims (2)
1.一种竹盐芝麻酱,其特征在于由以下重量份的原料制成:白芝麻80-90、何首乌3-4、黄精2-3、艾草3-3.5、丝瓜络4-5、七爪风2-3、吐烟花1-2、桑葚子3-4、黑豆4-5、高粱米5-6、燕麦片3-4、红曲米2-3、猪肉松4-5、橙汁10-11、竹盐3-4、土豆20-23、山楂片3-4、白醋5-6、黄豆酱200-220、营养添加剂4-5;
所述营养添加剂由下列重量份的原料制成:山楂核1-1.5、白茅根0.8-1、太子参0.7-0.9、远志1-1.3、绿豆3-4、冰糖1-2、核桃粉4-5、木瓜20-23、南瓜30-35、虾皮9-10、葡萄籽油1-2;
该营养添加剂的制备方法为:
(1)将绿豆加5-6倍的水大火煮沸,过滤除渣,在所得绿豆汤中加入冰糖,搅拌至冰糖完全融化后加入山楂核、白茅根、太子参、远志,密封浸泡8-10小时,过滤除渣,得保健绿豆汤;
(2)取木瓜、南瓜果肉,送入蒸锅大火蒸20-25分钟后取出,捣成泥,然后加入保健绿豆汤,在60-70℃下焖制20-30分钟,再经烘干后研成粉末;
(3)将虾皮与葡萄籽油混合拌匀,烘干后粉碎,然后与步骤(2)所得物料及剩余物料混合拌匀,即得。
2.根据权利要求1所述的竹盐芝麻酱的制备方法,其特征在于包括以下步骤:
(1)将何首乌、黄精、艾草、丝瓜络、七爪风、吐烟花、桑葚子加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将黑豆、高粱米、燕麦片、红曲米混合入锅,加3-4倍的水、药液,大火煮沸后出锅打浆,然后加入猪肉松,小火加热搅拌,熬至浓稠;
(3)将竹盐加橙汁充分搅拌,然后与白芝麻混合入锅,小火炒至锅底干燥;
(4)将土豆去皮、切成丁,送入开水锅,煮熟后捞出、沥干,得土豆丁;将山楂片碾碎,加入白醋,小火加热搅拌7-8分钟后出料,与土豆丁混合拌匀,送入烘箱,待含水量降至7-8%时出料,得脱水土豆丁;
(5)将步骤(2)、(3)、(4)所得物料与剩余物料混合拌匀,即得。
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