CN104473133A - 一种干虾米蚕豆酱及其制备方法 - Google Patents
一种干虾米蚕豆酱及其制备方法 Download PDFInfo
- Publication number
- CN104473133A CN104473133A CN201410695427.8A CN201410695427A CN104473133A CN 104473133 A CN104473133 A CN 104473133A CN 201410695427 A CN201410695427 A CN 201410695427A CN 104473133 A CN104473133 A CN 104473133A
- Authority
- CN
- China
- Prior art keywords
- parts
- broad bean
- leaf
- rice wine
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 33
- 240000006677 Vicia faba Species 0.000 title claims abstract description 33
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 33
- 241000238557 Decapoda Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000019991 rice wine Nutrition 0.000 claims abstract description 17
- 235000000832 Ayote Nutrition 0.000 claims abstract description 15
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 15
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 15
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 15
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 9
- 239000000312 peanut oil Substances 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 240000001548 Camellia japonica Species 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 7
- 241000978093 Metaplexis Species 0.000 claims abstract description 7
- 241000318836 Pleurotus nebrodensis Species 0.000 claims abstract description 7
- 241001070186 Salsola collina Species 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000018597 common camellia Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 18
- 235000005822 corn Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 12
- 244000105624 Arachis hypogaea Species 0.000 claims description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 241001494479 Pecora Species 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 210000004185 liver Anatomy 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 235000020232 peanut Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 244000298715 Actinidia chinensis Species 0.000 claims description 6
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 6
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 241001113925 Buddleja Species 0.000 claims description 6
- 240000004784 Cymbopogon citratus Species 0.000 claims description 6
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 6
- 240000008669 Hedera helix Species 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 244000029684 Vitex negundo var. negundo Species 0.000 claims description 6
- 239000012752 auxiliary agent Substances 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000015177 dried meat Nutrition 0.000 claims description 6
- 244000013123 dwarf bean Species 0.000 claims description 6
- 239000010977 jade Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 230000003760 hair shine Effects 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 4
- 241000233866 Fungi Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 241000046198 Triteleia hyacinthina Species 0.000 abstract 1
- 244000248021 Vitex negundo Species 0.000 abstract 1
- 235000010363 Vitex negundo Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种干虾米蚕豆酱,各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、干虾米10-20、花生油20-40、粉丝10-15、米酒8-10、牛肉肉松8-12、白灵菇6-9、猪毛菜叶2-4、白扁豆3-6、熟南瓜粉15-20、枇杷叶1-3、山茶叶2-4、黄荆1-3、天浆壳1-3、马蔺子1-3、盐50-70、营养粉8-12;本发明工艺中,在干虾米外裹上米酒南瓜浆后放在花生油中炸,一可以防止干虾米被炸干影响干虾米本身的风味,二可以使制成的蚕豆酱外散发出米酒香;另外菌类、蔬菜、中药的添加,也为蚕豆酱增添了更多的保健功能。
Description
技术领域:
本发明主要涉及蚕豆酱领域,尤其涉及一种干虾米蚕豆酱及其制备方法。
背景技术:
人们在日常生活中常使用调味品来增加菜肴的色、香、味,促进食欲。目前,市场上销售的调味品种类繁多,但其大多只具备调味功能,营养单一,已不能满足消费者日益增长的需求。本发明提供一种口味好营养丰富的蚕豆酱。
发明内容:
本发明目的就是为了弥补已有技术的缺陷,提供一种干虾米蚕豆酱及其制备方法。
本发明是通过以下技术方案实现的:
一种干虾米蚕豆酱,其特征在于:各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、干虾米10-20、花生油20-40、粉丝10-15、米酒8-10、牛肉肉松8-12、白灵菇6-9、猪毛菜叶2-4、白扁豆3-6、熟南瓜粉15-20、枇杷叶1-3、山茶叶2-4、黄荆1-3、天浆壳1-3、马蔺子1-3、盐50-70、营养粉8-12;
助剂中各原料组分的重量配比为:
玉米棒20-30、花生10-15、圆白菜4-8、油麦菜4-8、裙带菜6-12、猕猴桃4-6、羊肝10-15、绿豆沙8-10、荞麦叶1-3、蒲公英2-4、密蒙花1-3、香茅草1-3;
助剂的制备方法为:
一、将荞麦叶、蒲公英、密蒙花和香茅草混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;将花生放在保健滤汁中煮熟后,捞出,沥干后绞碎,得到花生泥;
二、将圆白菜、油麦菜和裙带菜混合,加入3-5倍的水,打浆,过滤,得到蔬菜汁;将羊肝放在蔬菜汁中煮20-30分钟后捞出,沥干后,绞碎,得到羊肝泥;
三、将玉米棒中间掏空,将羊肝泥、花生泥、绿豆沙和猕猴桃混合搅拌后塞到玉米棒中,再将玉米棒放在蒸锅上蒸40-60分钟,掏出玉米棒中间的食材并与从玉米棒上剥下的玉米粒混合绞碎,冷却后,干燥,研碎,得到营养粉;
一种干虾米蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将枇杷叶、山茶叶、黄荆、天浆壳和马蔺子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将米酒和熟南瓜粉、营养粉混合搅匀,得到米酒南瓜浆,将干虾米外裹上米酒南瓜浆后再放在花生油中炸,炸至金黄,取出,待用;
三、将白灵菇、猪毛菜叶和白扁豆混合,加入20-30倍的水,炖1-2小时后,过滤,得到炖汤,将粉丝折成小段后放在炖汤中8-12分钟,当粉丝软化后捞出待用;
四、将蚕豆放在营养滤汁中中煮,待蚕豆煮熟后,将其捞出倒入冷水中,将蚕豆去皮;待去皮的蚕豆温度降至25-35°时,将面粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
五、酱瑛放入干净的缸内,加入炸虾米、处理后的粉丝小段、牛肉肉松、盐与适量的凉开水搅拌均匀,物料离缸口留有10-15cm的空间,最后,密封缸口在阳光下晒30-55天,即为成品。
本发明的优点是:
本发明工艺中,在干虾米外裹上米酒南瓜浆后放在花生油中炸,一可以防止干虾米被炸干影响干虾米本身的风味,二可以使制成的蚕豆酱外散发出米酒香;另外菌类、蔬菜、中药的添加,也为蚕豆酱增添了更多的保健功能。
具体实施方式:
一种干虾米蚕豆酱,各原料组分之间的重量配比为:蚕豆310、面粉29、干虾米16、花生油30、粉丝11、米酒9、牛肉肉松10、白灵菇7、猪毛菜叶3、白扁豆5、熟南瓜粉18、枇杷叶2、山茶叶3、黄荆2、天浆壳2、马蔺子2、盐60、营养粉10;
助剂中各原料组分的重量配比为:
玉米棒25、花生12、圆白菜6、油麦菜6、裙带菜8、猕猴桃5、羊肝12、绿豆沙9、荞麦叶2、蒲公英3、密蒙花2、香茅草2;
助剂的制备方法为:
一、将荞麦叶、蒲公英、密蒙花和香茅草混合,加水至液面高出物料7cm,煎煮70min,过滤得保健滤汁;将花生放在保健滤汁中煮熟后,捞出,沥干后绞碎,得到花生泥;
二、将圆白菜、油麦菜和裙带菜混合,加入4倍的水,打浆,过滤,得到蔬菜汁;将羊肝放在蔬菜汁中煮25分钟后捞出,沥干后,绞碎,得到羊肝泥;
三、将玉米棒中间掏空,将羊肝泥、花生泥、绿豆沙和猕猴桃混合搅拌后塞到玉米棒中,再将玉米棒放在蒸锅上蒸50分钟,掏出玉米棒中间的食材并与从玉米棒上剥下的玉米粒混合绞碎,冷却后,干燥,研碎,得到营养粉;
一种干虾米蚕豆酱的制备方法,依次按照以下步骤进行:
一、将枇杷叶、山茶叶、黄荆、天浆壳和马蔺子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将米酒和熟南瓜粉、营养粉混合搅匀,得到米酒南瓜浆,将干虾米外裹上米酒南瓜浆后再放在花生油中炸,炸至金黄,取出,待用;
三、将白灵菇、猪毛菜叶和白扁豆混合,加入20-30倍的水,炖1-2小时后,过滤,得到炖汤,将粉丝折成小段后放在炖汤中8-12分钟,当粉丝软化后捞出待用;
四、将蚕豆放在营养滤汁中中煮,待蚕豆煮熟后,将其捞出倒入冷水中,将蚕豆去皮;待去皮的蚕豆温度降至25-35°时,将面粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
五、酱瑛放入干净的缸内,加入炸虾米、处理后的粉丝小段、牛肉肉松、盐与适量的凉开水搅拌均匀,物料离缸口留有10-15cm的空间,最后,密封缸口在阳光下晒30-55天,即为成品。
Claims (2)
1.一种干虾米蚕豆酱,其特征在于:各原料组分之间的重量配比为:蚕豆280-320、面粉20-35、干虾米10-20、花生油20-40、粉丝10-15、米酒8-10、牛肉肉松8-12、白灵菇6-9、猪毛菜叶2-4、白扁豆3-6、熟南瓜粉15-20、枇杷叶1-3、山茶叶2-4、黄荆1-3、天浆壳1-3、马蔺子1-3、盐50-70、营养粉8-12;
助剂中各原料组分的重量配比为:
玉米棒20-30、花生10-15、圆白菜4-8、油麦菜4-8、裙带菜6-12、猕猴桃4-6、羊肝10-15、绿豆沙8-10、荞麦叶1-3、蒲公英2-4、密蒙花1-3、香茅草1-3;
助剂的制备方法为:
一、将荞麦叶、蒲公英、密蒙花和香茅草混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;将花生放在保健滤汁中煮熟后,捞出,沥干后绞碎,得到花生泥;
二、将圆白菜、油麦菜和裙带菜混合,加入3-5倍的水,打浆,过滤,得到蔬菜汁;将羊肝放在蔬菜汁中煮20-30分钟后捞出,沥干后,绞碎,得到羊肝泥;
三、将玉米棒中间掏空,将羊肝泥、花生泥、绿豆沙和猕猴桃混合搅拌后塞到玉米棒中,再将玉米棒放在蒸锅上蒸40-60分钟,掏出玉米棒中间的食材并与从玉米棒上剥下的玉米粒混合绞碎,冷却后,干燥,研碎,得到营养粉。
2.根据权利要求1所述的一种干虾米蚕豆酱的制备方法,其特征在于:依次按照以下步骤进行:
一、将枇杷叶、山茶叶、黄荆、天浆壳和马蔺子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、将米酒和熟南瓜粉、营养粉混合搅匀,得到米酒南瓜浆,将干虾米外裹上米酒南瓜浆后再放在花生油中炸,炸至金黄,取出,待用;
三、将白灵菇、猪毛菜叶和白扁豆混合,加入20-30倍的水,炖1-2小时后,过滤,得到炖汤,将粉丝折成小段后放在炖汤中8-12分钟,当粉丝软化后捞出待用;
四、将蚕豆放在营养滤汁中中煮,待蚕豆煮熟后,将其捞出倒入冷水中,将蚕豆去皮;待去皮的蚕豆温度降至25-35°时,将面粉拌匀,铺在发酵架上发酵4-6天后,放到室外晒干,得到酱瑛;
五、酱瑛放入干净的缸内,加入炸虾米、处理后的粉丝小段、牛肉肉松、盐与适量的凉开水搅拌均匀,物料离缸口留有10-15cm的空间,最后,密封缸口在阳光下晒30-55天,即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410695427.8A CN104473133A (zh) | 2014-11-27 | 2014-11-27 | 一种干虾米蚕豆酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410695427.8A CN104473133A (zh) | 2014-11-27 | 2014-11-27 | 一种干虾米蚕豆酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104473133A true CN104473133A (zh) | 2015-04-01 |
Family
ID=52747855
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410695427.8A Pending CN104473133A (zh) | 2014-11-27 | 2014-11-27 | 一种干虾米蚕豆酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104473133A (zh) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5914767A (ja) * | 1982-07-15 | 1984-01-25 | Kao Corp | ドレツシングの製造方法 |
CN101982105A (zh) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | 一种香辣虾米酱及其制备方法 |
CN103315271A (zh) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | 一种含三七的降血脂面豉酱及其制备方法 |
CN103393110A (zh) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | 一种含有中药组分的牛肉黄豆辣酱 |
CN103876119A (zh) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | 一种具有防癌抗癌蚕豆酱及其制备方法 |
CN103919111A (zh) * | 2014-03-20 | 2014-07-16 | 何爱华 | 一种茯苓霉豆辣酱及其制备方法 |
CN103976349A (zh) * | 2014-06-11 | 2014-08-13 | 邓成凯 | 一种果蔬、香料、食用花、海鱼、虾组合搭配的甜酸辣鲜酱 |
-
2014
- 2014-11-27 CN CN201410695427.8A patent/CN104473133A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5914767A (ja) * | 1982-07-15 | 1984-01-25 | Kao Corp | ドレツシングの製造方法 |
CN101982105A (zh) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | 一种香辣虾米酱及其制备方法 |
CN103315271A (zh) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | 一种含三七的降血脂面豉酱及其制备方法 |
CN103393110A (zh) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | 一种含有中药组分的牛肉黄豆辣酱 |
CN103876119A (zh) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | 一种具有防癌抗癌蚕豆酱及其制备方法 |
CN103919111A (zh) * | 2014-03-20 | 2014-07-16 | 何爱华 | 一种茯苓霉豆辣酱及其制备方法 |
CN103976349A (zh) * | 2014-06-11 | 2014-08-13 | 邓成凯 | 一种果蔬、香料、食用花、海鱼、虾组合搭配的甜酸辣鲜酱 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103960641B (zh) | 一种坚果牛肉酱及其制备方法 | |
CN103989139B (zh) | 一种香芋风味辣椒酱及其制备方法 | |
CN103989145B (zh) | 一种鸡肉香辣酱及其制备方法 | |
CN103960608A (zh) | 一种纯天然低温烘焙熟的南瓜粉及其制作方法 | |
CN104431973A (zh) | 一种烟熏肉蚕豆酱及其制备方法 | |
CN104256515A (zh) | 一种猪骨沙茶酱及其加工方法 | |
CN104605327A (zh) | 一种秘制辣酱及其制备方法 | |
CN104187540B (zh) | 一种牛肉风味调料粉及其加工方法 | |
CN104431959A (zh) | 一种河蚌蚕豆酱及其制备方法 | |
CN104431817A (zh) | 一种香辣味蚕豆酱及其制备方法 | |
CN104473132A (zh) | 一种海鲜蚕豆酱及其制备方法 | |
CN103652780A (zh) | 一种生鲜风味的涮菜调味料及其制备方法 | |
CN104489615A (zh) | 一种猪蹄肉蚕豆酱及其制备方法 | |
CN103689427B (zh) | 一种酱油风味小麦胚芽粉及其制备方法 | |
CN104365752A (zh) | 一种清热消食紫薯饼干及其制备方法 | |
CN104489524A (zh) | 一种鸭血块蚕豆酱及其制备方法 | |
KR20150041732A (ko) | 꼬막볶음 고추장 제조 방법 | |
CN103892243A (zh) | 一种麻辣鲜酱油的生产工艺 | |
CN107156696A (zh) | 一种剁椒鱼头的制备方法 | |
KR101230604B1 (ko) | 강황을 이용한 강황 고추장의 제조방법 | |
CN104431819A (zh) | 一种酸爽蚕豆酱及其制备方法 | |
CN104473133A (zh) | 一种干虾米蚕豆酱及其制备方法 | |
CN104431975A (zh) | 一种蚕豆酱及其制备方法 | |
CN104431960A (zh) | 一种蚕豆酱及其制备方法 | |
CN104366207A (zh) | 一种仙桃草果长寿糕及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150401 |