CN103948087A - 一种鱼骨开胃山楂花生酱 - Google Patents
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Abstract
本发明公开了一种鱼骨开胃山楂花生酱,其是由下述重量份的原料制得:大蒜5-8、姜1-2、胡椒粉1-2、黄酒2-4、葱2-3、鱼骨13-16,海带4-5,虾仁1-2,花生仁280-350、夏威夷果仁20-30,糙米10-20,薏米10-20,面酱20-50、开胃果蔬粉10-20,红糖10-20,柚子皮5-8;本发明配伍合理,开胃效果好,同时具有养胃清热提高免疫力的功效。鱼骨、虾仁与其余辅料一起焖煮可以消去腥味,使得本发明鲜香可口,膨化后的花生仁复配粉口感独特香脆。
Description
技术领域
本发明涉及花生酱领域,确切地说是一种鱼骨开胃山楂花生酱。
背景技术
花生酱以优质花生米等为原料加工制成,成品为硬韧的泥状,有浓郁炒花生香味。根据口味不同,花生酱分为甜、咸两种,是颇具营养价值的佐餐食品,在西餐中的应用比较广泛。优质花生酱一般为浅米黄色,品质细腻,香气浓郁,无杂质。现有花生酱口味单一,缺乏营养,热量较高,不适于长期食用。
猴面包树浑身是宝。其鲜嫩的树叶是当地人十分喜爱的蔬菜。叶子能做汤或者可以喂马。种子能炒食。果肉可以食用或制成饮料。果实、叶子以及树皮都可以入药,并且有养胃利胆、清热消肿、止血止泻的功效,还含有抵抗胃癌细胞形成和扩散的物质。它还曾被用来治疗疟疾,起退热作用。其树叶和果实的浆液,至今还是当地常用的消炎药物。
地瓜叶就是红薯叶,即红薯生长过程中的茎上的叶子。红薯叶有很多用途,我们一般使用的是秋天红薯成熟后地上秧茎顶端的嫩叶。研究发现,红薯叶有提高免疫力、止血、降糖、解毒、防治夜盲症等保健功能。红薯叶可使肌肤变光滑,经常食用有预防便秘、保护视力的作用,还能保持皮肤细腻、延缓衰老。
发明内容
本发明的目的在于提供一种鱼骨开胃山楂花生酱。
上述目的通过以下方案实现:
一种鱼骨开胃山楂花生酱,其特征在于:其是由下述重量份的原料制得:
大蒜5-8、姜1-2、胡椒粉1-2、黄酒2-4、葱2-3、鱼骨13-16,海带4-5,虾仁1-2,花生仁280-350、夏威夷果仁20-30,糙米10-20,薏米10-20,面酱20-50、开胃果蔬粉10-20,红糖10-20,柚子皮5-8;
所述的开胃果蔬粉由下述重量份的原料制得:桑果2-4、杨梅1-2,猴面包果1-2、山楂3-5、胡萝卜1-2、银耳1-2、冬瓜1-2、芫荽1-2、香菇3-5、益智仁1-2、地瓜叶1-2;
制备方法为:
(1)、将开胃果蔬粉各原料混匀后,研磨成浆料,喷雾干燥后,即得开胃果蔬粉备用;
(2)、将鱼骨、虾仁、大蒜、海带、姜混匀后,于高压锅中110-115℃中焖煮1-2小时,取出,打浆后,喷雾干燥,得复配鱼骨粉备用;
(3)、糙米、夏威夷果仁、薏米、花生仁取出烘干后磨粉、膨化,得膨化复配粉备用;
(4)、将红糖加入适量水熬化,再加入柚子皮、橘子肉,搅拌均匀后,熬煮1-2小时,得果酱备用;
(5)、将开胃果蔬粉、复配鱼骨粉、膨化复配粉、果酱以及其余原料搅拌均匀后,冷藏后即得。
所述的冷藏指的是4-8℃冷藏6-10小时。
本发明的有益效果为:本发明配伍合理,开胃效果好,同时具有养胃清热提高免疫力的功效。鱼骨、虾仁与其余辅料一起焖煮可以消去腥味,使得本发明鲜香可口,膨化后的花生仁复配粉口感独特香脆。
具体实施方式
一种鱼骨开胃山楂花生酱,其是由下述重量kg的原料制得:
大蒜8、姜2、胡椒粉2、黄酒4、葱3、鱼骨16,海带5,虾仁2,花生仁280、夏威夷果仁30,糙米20,薏米20,面酱50、开胃果蔬粉20,红糖20,柚子皮8;
所述的开胃果蔬粉由下述重量kg的原料制得:桑果4、杨梅1,猴面包果1、山楂5、胡萝卜2、银耳2、冬瓜1、芫荽2、香菇5、益智仁2、地瓜叶2;
制备方法为:
(1)、将开胃果蔬粉各原料混匀后,研磨成浆料,喷雾干燥后,即得开胃果蔬粉备用;
(2)、将鱼骨、虾仁、大蒜、海带、姜混匀后,于高压锅中113℃中焖煮2小时,取出,打浆后,喷雾干燥,得复配鱼骨粉备用;
(3)、糙米、夏威夷果仁、薏米、花生仁取出烘干后磨粉、膨化,得膨化复配粉备用;
(4)、将红糖加入适量水熬化,再加入柚子皮、橘子肉,搅拌均匀后,熬煮2小时,得果酱备用;
(5)、将开胃果蔬粉、复配鱼骨粉、膨化复配粉、果酱以及其余原料搅拌均匀后,6℃冷藏8小时后即得。
Claims (2)
1.一种鱼骨开胃山楂花生酱,其特征在于:其是由下述重量份的原料制得:
大蒜5-8、姜1-2、胡椒粉1-2、黄酒2-4、葱2-3、鱼骨13-16,海带4-5,虾仁1-2,花生仁280-350、夏威夷果仁20-30,糙米10-20,薏米10-20,面酱20-50、开胃果蔬粉10-20,红糖10-20,柚子皮5-8、橘子肉4-6;
所述的开胃果蔬粉由下述重量份的原料制得:桑果2-4、杨梅1-2,猴面包果1-2、山楂3-5、胡萝卜1-2、银耳1-2、冬瓜1-2、芫荽1-2、香菇3-5、益智仁1-2、地瓜叶1-2。
2.根据权利要求1所述的一种鱼骨开胃山楂花生酱,其特征在于:制备方法为:
(1)、将开胃果蔬粉各原料混匀后,研磨成浆料,喷雾干燥后,即得开胃果蔬粉备用;
(2)、将鱼骨、虾仁、大蒜、海带、姜混匀后,于高压锅中110-115℃中焖煮1-2小时,取出,打浆后,喷雾干燥,得复配鱼骨粉备用;
(3)、糙米、夏威夷果仁、薏米、花生仁取出烘干后磨粉、膨化,得膨化复配粉备用;
(4)、将红糖加入适量水熬化,再加入柚子皮、橘子肉,搅拌均匀后,熬煮1-2小时,得果酱备用;
(5)、将开胃果蔬粉、复配鱼骨粉、膨化复配粉、果酱以及其余原料搅拌均匀后,冷藏后即得;
所述的冷藏指的是4-8℃冷藏6-10小时。
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104305380A (zh) * | 2014-10-10 | 2015-01-28 | 曹文柱 | 一种地瓜鱼籽花生酱及其制备方法 |
CN104305382A (zh) * | 2014-10-10 | 2015-01-28 | 曹文柱 | 一种芥末菊粉花生酱及其制备方法 |
CN104473245A (zh) * | 2014-12-18 | 2015-04-01 | 蒙城县科技创业服务中心 | 一种菇粉花瓣花生酱及其制备方法 |
CN104921072A (zh) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | 一种补钙甜面酱及其制备方法 |
CN106256259A (zh) * | 2016-07-27 | 2016-12-28 | 惠州市柯帝士科技有限公司 | 开心果复合干果酱 |
CN106261077A (zh) * | 2015-05-21 | 2017-01-04 | 张飞 | 一种花生酱的配方 |
CN106798290A (zh) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | 一种具有消食散积功效的花生酱及其制备方法 |
CN110403180A (zh) * | 2019-08-14 | 2019-11-05 | 吉林农业大学 | 一种肉类增鲜辅助型的银耳果蔬复合调味酱及其制备方法 |
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CN101897428A (zh) * | 2009-06-01 | 2010-12-01 | 林戈非 | 八宝香辣酱配料及制作 |
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Cited By (8)
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CN104305380A (zh) * | 2014-10-10 | 2015-01-28 | 曹文柱 | 一种地瓜鱼籽花生酱及其制备方法 |
CN104305382A (zh) * | 2014-10-10 | 2015-01-28 | 曹文柱 | 一种芥末菊粉花生酱及其制备方法 |
CN104473245A (zh) * | 2014-12-18 | 2015-04-01 | 蒙城县科技创业服务中心 | 一种菇粉花瓣花生酱及其制备方法 |
CN106261077A (zh) * | 2015-05-21 | 2017-01-04 | 张飞 | 一种花生酱的配方 |
CN104921072A (zh) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | 一种补钙甜面酱及其制备方法 |
CN106256259A (zh) * | 2016-07-27 | 2016-12-28 | 惠州市柯帝士科技有限公司 | 开心果复合干果酱 |
CN106798290A (zh) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | 一种具有消食散积功效的花生酱及其制备方法 |
CN110403180A (zh) * | 2019-08-14 | 2019-11-05 | 吉林农业大学 | 一种肉类增鲜辅助型的银耳果蔬复合调味酱及其制备方法 |
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