CN104223028A - 一种桂木酱料及其制备工艺 - Google Patents
一种桂木酱料及其制备工艺 Download PDFInfo
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- 241000218232 Artocarpus Species 0.000 title abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000019082 Osmanthus Nutrition 0.000 claims description 28
- 241000333181 Osmanthus Species 0.000 claims description 28
- 241000234314 Zingiber Species 0.000 claims description 20
- 239000002023 wood Substances 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 15
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 229920001131 Pulp (paper) Polymers 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 230000001737 promoting effect Effects 0.000 abstract description 8
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- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract description 2
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- 239000006002 Pepper Substances 0.000 abstract 1
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- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000005282 brightening Methods 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 description 4
- 208000001780 epistaxis Diseases 0.000 description 4
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 2
- 244000025352 Artocarpus heterophyllus Species 0.000 description 2
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- 208000008128 pulmonary tuberculosis Diseases 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
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- 241000365971 Cassia renigera Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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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
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- 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
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Abstract
本发明提供一种具有多种保健功效的桂木酱料及其制备工艺,其主要由以下重量成分的原料制成:桂木果肉80%、纯净水10%、辣椒3.83%、姜1.15%、柠檬1.15%、糖3.83%、食用盐0.02%、白醋0.02%、白酒0.02%。其中,姜为1-2年的生嫩姜。本发明以新鲜桂木果为主,其作用为通便润肠、健胃消食、增加食欲、降脂减肥、清肝明目等功效,减肥食疗效果显著,特别适合作为休闲食品和调味酱料,口味为咸鲜微辣中带一点酸甜,适合各年龄层的口味,同时营养丰富,不任何的人工防腐剂、色素和香精,是一款极具市场价值的新型酱料。
Description
技术领域
本发明提供一种具有保健功效的酱料,特指一种桂木酱料及其制备工艺。
背景技术
桂木(Artocarpus lingnanensis Merr.),又名:大叶胭脂、狗果树。主要包括红桂木和白桂木。为常绿乔木,有乳汁。叶革质,长7-15厘米,宽3-7厘米,全缘,叶柄长8-12毫米,托叶佛焰苞状,早落。花单性,雌雄异株;雄花序单生于叶腋,具短柄,长6-8毫米;雄花花被片2-3,雄蕊1;雌花序近球形,单生于叶腋,花被管状。聚花果近球形,直径2-3厘米,平滑。广东有栽培。果酸甜可口,生食或糖渍,或用为调料;木材供建筑;果根入药,清热开胃,收敛止血。
桂木属于桑科波罗蜜属,该科目植物目前只有菠萝蜜供人们食用,所以开展桂木属果实的研究课题具有很高的科研价值。目前,白桂木价值较高,在全国范围内都没有大范围的白桂木种植基地。
《本草纲目》提及,桂木果实,其味甘、酸、平,近代医学证明,桂木果主治清肺止咳,活血止血。用于肺结核咳血,支气管炎,鼻衄,吐血,咽喉肿痛。而根用于健胃行气,活血祛风。
发明内容
本发明的目的是提供一种具有多种保健功效的桂木酱料及其制备工艺。
为达到上述目的,本发明采用如下技术方案:
一种桂木酱料,主要有以下重量份原料:桂木果肉80%、纯净水10%、辣椒3.83%、姜1.15%、柠檬1.15%、糖3.83%、食用盐0.02%、白醋0.02%、白酒0.02%;
上述方案中,所述姜为1-2年的生嫩姜。
本发明中桂木酱料的制备工艺,主要包括以下制备步骤:
①将桂木果实脱籽,与干辣椒、姜、柠檬一同洗净;
②在锅中放入植物油,细火加热到120℃,在此温度下保持5分钟,将干辣椒、姜、柠檬切丝,放入锅中,炒至出味;
③将桂木果肉捣碎,加入锅中,加入少量的水,边搅拌边加热,焖煮25-30min,做成泥状,冷却封坛;
④加入白醋、白酒,搅拌均匀后,捞出包装即可。
桂木果实:清肺止咳,活血止血。用于肺结核咳血,支气管炎,鼻衄,吐血,咽喉肿痛。根:健胃行气,活血祛风。用于胃炎,食欲不振,风湿痹痛,跌打损伤。
本发明的有益效果为:以新鲜桂木果为主,其作用为通便润肠、健胃消食、增加食欲、降脂减肥、清肝明目等功效,减肥食疗效果显著,特别适合作为休闲食品和调味酱料,口味为咸鲜微辣中带一点酸甜,适合各年龄层的口味,同时营养丰富,不任何的人工防腐剂、色素和香精,是一款极具市场价值的新型酱料。
具体实施方式:
下面通过具体实施例,对本发明的技术方案作进一步具体的说明,但是本发明并不限于这些实施例。
实施例一:
一种桂木酱料,主要有以下重量份原料:桂木果肉80%、纯净水10%、辣椒3.83%、姜1.15%、柠檬1.15%、糖3.83%、食用盐0.02%、白醋0.02%、白酒0.02%;
上述方案中,所述姜为1-2年的生嫩姜。
本发明中桂木酱料的制备工艺,主要包括以下制备步骤:
①将桂木果实脱籽,与干辣椒、姜、柠檬一同洗净;
②在锅中放入植物油,细火加热到120℃,在此温度下保持5分钟,将干辣椒、姜、柠檬切丝,放入锅中,炒至出味;
③将桂木果肉捣碎,加入锅中,加入少量的水,边搅拌边加热,焖煮25min,做成泥状,冷却封坛;
④加入白醋、白酒,搅拌均匀后,捞出包装即可。
实施例二:
一种桂木酱料,主要有以下重量份原料:桂木果肉80%、纯净水10%、辣椒3.83%、姜1.15%、柠檬1.15%、糖3.83%、食用盐0.02%、白醋0.02%、白酒0.02%;
上述方案中,所述姜为1-2年的生嫩姜。
本发明中桂木酱料的制备工艺,主要包括以下制备步骤:
①将桂木果实脱籽,与干辣椒、姜、柠檬一同洗净;
②在锅中放入植物油,细火加热到120℃,在此温度下保持5分钟,将干辣椒、姜、柠檬切丝,放入锅中,炒至出味;
③将桂木果肉捣碎,加入锅中,加入少量的水,边搅拌边加热,焖煮30min,做成泥状,冷却封坛;
④加入白醋、白酒,搅拌均匀后,捞出包装即可。
Claims (3)
1.一种桂木酱料,主要有以下重量份原料:桂木果肉80%、纯净水10%、辣椒3.83%、姜1.15%、柠檬1.15%、糖3.83%、食用盐0.02%、白醋0.02%、白酒0.02%。
2.根据权利要求1所述的一种桂木酱料,其特征在于:所述姜为1-2年的生嫩姜。
3.根据权利要求1或2所述的一种桂木酱料的制备工艺,其特征在于:主要包括以下制备步骤:
①将桂木果实脱籽,与干辣椒、姜、柠檬一同洗净;
②在锅中放入植物油,细火加热到120℃,在此温度下保持5分钟,将干辣椒、姜、柠檬切丝,放入锅中,炒至出味;
③将桂木果肉捣碎,加入锅中,加入少量的水,边搅拌边加热,焖煮25-30min,做成泥状,冷却封坛;
④加入白醋、白酒,搅拌均匀后,捞出包装即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106387723A (zh) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | 一种桂木酱鱼干 |
CN106387784A (zh) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | 一种九制头菜的制备方法 |
Citations (4)
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JPS58129948A (ja) * | 1982-01-28 | 1983-08-03 | House Food Ind Co Ltd | 粘稠性香辛食品の製造法 |
CN1084033A (zh) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | 具有特殊风味的番木瓜果茶、果酱及其制备方法 |
CN103141812A (zh) * | 2013-01-31 | 2013-06-12 | 广西宁明正珠食品进出口有限公司 | 一种柠檬酱的生产方法 |
CN103719818A (zh) * | 2013-12-27 | 2014-04-16 | 肖刚 | 一种柠檬辣椒酱的制作方法 |
-
2014
- 2014-09-30 CN CN201410516937.4A patent/CN104223028A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58129948A (ja) * | 1982-01-28 | 1983-08-03 | House Food Ind Co Ltd | 粘稠性香辛食品の製造法 |
CN1084033A (zh) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | 具有特殊风味的番木瓜果茶、果酱及其制备方法 |
CN103141812A (zh) * | 2013-01-31 | 2013-06-12 | 广西宁明正珠食品进出口有限公司 | 一种柠檬酱的生产方法 |
CN103719818A (zh) * | 2013-12-27 | 2014-04-16 | 肖刚 | 一种柠檬辣椒酱的制作方法 |
Non-Patent Citations (1)
Title |
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李春香: "一种良好的饮料源--桂木果实的研究", 《广西热作科技》, no. 4, 30 April 1990 (1990-04-30), pages 24 - 27 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106387723A (zh) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | 一种桂木酱鱼干 |
CN106387784A (zh) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | 一种九制头菜的制备方法 |
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