CN104473127A - 一种芋艿调味酱油的制作方法 - Google Patents
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Abstract
本发明公开了一种芋艿调味酱油的制作方法,其工艺流程为:原料处理→蒸料→发酵→晒酱→调味→包装→成品。有益效果:本发明一种芋艿调味酱油的制作方法,以芋艿为主要原料,经过加工后制成芋艿调味酱油,产品营养丰富,利用发酵方法,酿制的芋艿酱油,除具有普通豆类酱油的色泽、香气及鲜味外,还具有补中益气、美容养颜、杀菌解毒和防癌抗癌的保健功效,加工方法简单,设备成本低,易于实施。也开辟了芋艿原料深加工的新途径。
Description
技术领域
本发明涉及一种调味品的制作方法,尤其是涉及一种芋艿调味酱油的制作方法。
背景技术
芋艿,俗称芋头、芋子、毛芋,在古时候称蹲鸱,因其外形如鸱鸟下蹲而得名。芋艿为单子叶植物天南星科植物芋的块茎,每年秋冬季成熟上市,为生态绿色食品;其色、香、味俱佳,甜、糯、滑兼有。毛芋芽和毛芋嫩梗经过特殊处理后也可食用,且别有一番风味。芋艿的营养价值极高,块茎中的淀粉含量有70%,既可当粮食,又可做蔬菜,是老幼皆宜的秋补素食一宝。
芋艿具有丰富的营养价值,能增强人体的免疫功能,可作为防治癌瘤的常用药膳主食,特别是在癌症手术或术后放疗、化疗又其康复过程中,具有辅助治疗的作用。芋艿含有一种黏液蛋白,被人体吸收后能产生免疫球蛋白,可提高机体的抵抗力,故中医认为芋艿能解毒,对人体的痈肿毒痛包括癌毒有抑制消解作用,可用来防治肿瘤及***核等病症。芋艿含有丰富的黏液皂素及多种微量元素,可帮助机体纠正微量元素缺乏导致的生理异常,同时能增进食欲,帮助消化,故中医认为芋艿可补中益气。芋艿为碱性食品,能中和体内积存的酸性物质,调整人体的酸碱平衡,产生美容养颜、乌黑头发的作用,还可用来防治胃酸过多症。
新鲜芋艿不易贮藏,芋艿经深加工的产品较少,利用新鲜芋艿原料加工成芋艿调味酱油,产品风味独特、营养丰富、食用方便,是一种理想的调味品。
发明内容
本发明所要解决的技术问题是以芋艿为原料,加工芋艿调味酱油,解决新鲜芋艿不耐贮藏的问题。
本发明解决其技术问题所采取的技术方案是:
一种芋艿调味酱油的制作方法,其主要步骤为:
A 原料处理:将新鲜成熟、无机械损伤的芋艿在阴凉处堆放3—5天,使芋艿内淀粉充分转化为糖分,然后将芋艿洗净去皮后里沥干;
B 蒸料:把干净的芋艿肉切成小块,晾晒4—6小时后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸35—40分钟,即可蒸熟蒸透;
C 发酵:将蒸好的芋艿倒在筛子中,按8%—10%的比例撒上荞麦粉,均匀铺放在席上,厚度为40—50mm,最后在上面盖一层干净的纱布,以利发酵,经过14—16天的发酵,原料上面渐渐长出一层白毛,14—16天后白毛变成黄花、绿花,此时揭去纱布,迅速晒干;
D 晒酱:将发酵好的干料放在瓷缸内,每50千克干料加入35千克8%食盐水,置阳光下暴晒,每天搅拌2—4次,12天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒24天,用纱布过滤,除去酱油内的余渣及杂质;
E 调味:取五香粉、孜然、八角、肉桂、小茴香各0.6千克,子姜0.8千克,食盐15千克,加入70千克食用水煮沸4—5小时,即为调味液,将酱油过滤液与调味液按2:1的比例混合后煮沸,搅拌冷却后加入少许鸡精和0.2%乳酸,搅匀,即为芋艿调味酱油;
F 包装:将酱油用玻璃瓶分装,即为成品。
有益效果:本发明一种芋艿调味酱油的制作方法,以芋艿为主要原料,经过加工后制成芋艿调味酱油,产品营养丰富,利用发酵方法,酿制的芋艿酱油,除具有普通豆类酱油的色泽、香气及鲜味外,还具有补中益气、美容养颜、杀菌解毒和防癌抗癌的保健功效,加工方法简单,设备成本低,易于实施。也开辟了芋艿原料深加工的新途径。
具体实施方式
实施例1:
一种芋艿调味酱油的制作方法,其主要步骤为:
A 原料处理:将新鲜成熟、无机械损伤的芋艿在阴凉处堆放6天,使芋艿内淀粉充分转化为糖分,然后将芋艿洗净去皮后里沥干;
B 蒸料:把干净的芋艿肉切成小块,晾晒1—2天后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸30—45分钟,即可蒸熟蒸透;
C 发酵:将蒸好的芋艿倒在筛子或簸箕中,按3%—5%的比例撒上面粉,均匀铺放在席上,厚度为40—50mm,最后在上面盖一层干净的纱布,以利发酵,经过6—7天的发酵,原料上面渐渐长出一层白毛,7—8天后白毛变成黄花、红花或绿花,此时揭去上面的纱布或棉纸,迅速晒干;
D 晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入500—600千克4—5%食盐水,置阳光下暴晒,每天搅拌4—5次,7—8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒15—20天,用纱布过滤,除去酱油内的余渣及杂质;
E 调味:取花椒、胡椒、八角、桂皮各0.2—0.3千克,老姜0.4—0.6千克,食盐20—25千克,加入100千克食用水煮沸2—3小时,即为调味液,将酱油过滤液与调味液按1:2的比例混合后煮沸,搅拌冷却后加入少许味精和0.03—0.05%柠檬酸,搅匀,即为芋艿酱油;
F 包装:将酱油用玻璃瓶分装,即为成品。
实施例2:
一种芋艿调味酱油的制作方法,其主要步骤为:
A 原料处理:将新鲜成熟、无机械损伤的芋艿在阴凉处堆放5—7天,使芋艿内淀粉充分转化为糖分,然后将芋艿洗净去皮后里沥干;
B 蒸料:把干净的芋艿肉切成小块,晾晒1—2天后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸45—60分钟,即可蒸熟蒸透;
C 发酵:将蒸好的芋艿倒在筛子或簸箕中,按3%—5%的比例撒上面粉,均匀铺放在席上,厚度为30—40mm,最后在上面盖一层干净的纱布,以利发酵,经过6—7天的发酵,原料上面渐渐长出一层白毛,7—8天后白毛变成黄花、红花或绿花,此时揭去上面的纱布或棉纸,迅速晒干;
D 晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入500—600千克4—6%食盐水,置阳光下暴晒,每天搅拌4—5次,7—8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒28—30天,用纱布过滤,除去酱油内的余渣及杂质;
E 调味:取花椒、胡椒、八角、桂皮各0.2—0.3千克,老姜0.4—0.6千克,食盐20—25千克,加入100千克食用水煮沸2—3小时,即为调味液,将酱油过滤液与调味液按1:2的比例混合后煮沸,搅拌冷却后加入少许味精和0.03—0.05%苹果酸,搅匀,即为芋艿酱油;
F 包装:将酱油用玻璃瓶分装,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种芋艿调味酱油的制作方法,其主要步骤为:
A 原料处理:将新鲜成熟、无机械损伤的芋艿在阴凉处堆放3—5天,使芋艿内淀粉充分转化为糖分,然后将芋艿洗净去皮后里沥干;
B 蒸料:把干净的芋艿肉切成小块,晾晒4—6小时后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸35—40分钟,即可蒸熟蒸透;
C 发酵:将蒸好的芋艿倒在筛子中,按8%—10%的比例撒上荞麦粉,均匀铺放在席上,厚度为40—50mm,最后在上面盖一层干净的纱布,以利发酵,经过14—16天的发酵,原料上面渐渐长出一层白毛,14—16天后白毛变成黄花、绿花,此时揭去纱布,迅速晒干;
D 晒酱:将发酵好的干料放在瓷缸内,每50千克干料加入35千克8%食盐水,置阳光下暴晒,每天搅拌2—4次,12天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒24天,用纱布过滤,除去酱油内的余渣及杂质;
E 调味:取五香粉、孜然、八角、肉桂、小茴香各0.6千克,子姜0.8千克,食盐15千克,加入70千克食用水煮沸4—5小时,即为调味液,将酱油过滤液与调味液按2:1的比例混合后煮沸,搅拌冷却后加入少许鸡精和0.2%乳酸,搅匀,即为芋艿调味酱油;
F 包装:将酱油用玻璃瓶分装,即为成品。
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CN105249412A (zh) * | 2015-10-18 | 2016-01-20 | 张建新 | 一种佛手瓜保健酱油的制作方法 |
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