CN105211963A - 一种米酒花生益补酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种米酒花生益补酱,由下列重量份的原料制成:花生80-90、营养添加剂9-10、青椒6-8、甜米酒12-13、海藻粉10-14、牛棒骨10-16、蒜汁2-3、泡菜3-4、芋头7-8、南瓜8-9、红薯皮7-8、黑茶13-15、桑黄1.8-2.2、人参花1.2-1.4、木贼0.9-1.1、陈皮0.8-1、须花参1.8-2、胖儿草2.3-3;本发明增加黑茶、海藻粉、红薯皮等丰富的营养成分,口感丰富,同时增加了人参花、木贼、须花参等中药成分,可以补充人体元气、恢复体力、疏风散热、温肾壮阳,有助于健康。
Description
技术领域
本发明涉及一种保健酱,尤其涉及一种米酒花生益补酱及其制备方法。
背景技术
人们日常生活,离不开酱,人们对其口味和营养以及特殊的保健功能的要求也在逐渐升高,高营养且具有一定的养生保健的酱越来越受到消费者的青睐。
花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。于是高营养且具有一定的养生花生保健酱越来越受到消费者的青睐,因此增加花生酱口感以及保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种米酒花生益补酱及其制备方法。
本发明是通过以下技术方案实现的:
一种米酒花生益补酱,由下列重量份的原料制成:
花生80-90、营养添加剂9-10、青椒6-8、甜米酒12-13、海藻粉10-14、牛棒骨10-16、蒜汁2-3、泡菜3-4、芋头7-8、南瓜8-9、红薯皮7-8、黑茶13-15、桑黄1.8-2.2、人参花1.2-1.4、木贼0.9-1.1、陈皮0.8-1、须花参1.8-2、胖儿草2.3-3;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2-1.4、火麻仁1-1.3、酸枣仁1.3-2、当归1.2-1.7、奶酪0.5-1、红酒1-1.5、猪蹄8-9、葡萄干2-2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用7-9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮30-40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸18-20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
所述的一种米酒花生益补酱的制备方法,包括以下步骤:
(1)将桑黄、人参花、木贼、陈皮、须花参、胖儿草用6-9倍量的水浸提后浓缩,得到中药汁;
(2)黑茶烧滚,红薯皮兑蒜汁混合剁碎,置于漏勺中,舀烧滚的黑茶从漏勺上浇下,2-3遍后,沥干待用;芋头、南瓜切块入锅隔水蒸熟,取出兑甜米酒捣成泥状,拌入处理过的红薯皮,混合搅拌均匀,将处理后的物料丸成多个大小均匀的丸子,共同置于烤箱中烘烤3-4分钟,取出混合剁碎待用;
(3)牛棒骨入锅兑8-10倍水,小火煎煮40-45分钟,花生碾碎,倒入锅中,加入中药汁,继续小火煎煮,一边微微搅拌,煎煮至干,待用;
(4)泡菜、青椒混合剁碎,入油锅小火翻炒1-2分钟,取出待用;
(5)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10-15分钟,即得。
本发明的优点是:
本发明增加黑茶、海藻粉、红薯皮等丰富的营养成分,口感丰富,同时增加了人参花、木贼、须花参等中药成分,可以补充人体元气、恢复体力、疏风散热、温肾壮阳,有助于健康。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种米酒花生益补酱,由下列重量份(斤)的原料制成:
花生80、营养添加剂9、青椒6、甜米酒12、海藻粉14、牛棒骨16、蒜汁3、泡菜4、芋头7、南瓜8、红薯皮7、黑茶13、桑黄2.2、人参花1.4、木贼1.1、陈皮0.8、须花参1.8、胖儿草2.3;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2、火麻仁1、酸枣仁1.3、当归1.2、奶酪0.8、红酒1.5、猪蹄8、葡萄干2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
一种米酒花生益补酱的制备方法,其特征在于包括以下步骤:
(1)将桑黄、人参花、木贼、陈皮、须花参、胖儿草用6倍量的水浸提后浓缩,得到中药汁;
(2)黑茶烧滚,红薯皮兑蒜汁混合剁碎,置于漏勺中,舀烧滚的黑茶从漏勺上浇下,2遍后,沥干待用;芋头、南瓜切块入锅隔水蒸熟,取出兑甜米酒捣成泥状,拌入处理过的红薯皮,混合搅拌均匀,将处理后的物料丸成多个大小均匀的丸子,共同置于烤箱中烘烤3分钟,取出混合剁碎待用;
(3)牛棒骨入锅兑8倍水,小火煎煮45分钟,花生碾碎,倒入锅中,加入中药汁,继续小火煎煮,一边微微搅拌,煎煮至干,待用;
(4)泡菜、青椒混合剁碎,入油锅小火翻炒2分钟,取出待用;
(5)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热15分钟,即得。
Claims (2)
1.一种米酒花生益补酱,其特征在于由下列重量份的原料制成:
花生80-90、营养添加剂9-10、青椒6-8、甜米酒12-13、海藻粉10-14、牛棒骨10-16、蒜汁2-3、泡菜3-4、芋头7-8、南瓜8-9、红薯皮7-8、黑茶13-15、桑黄1.8-2.2、人参花1.2-1.4、木贼0.9-1.1、陈皮0.8-1、须花参1.8-2、胖儿草2.3-3;
所述营养添加剂由下列重量份原料制成:
丝瓜络1.2-1.4、火麻仁1-1.3、酸枣仁1.3-2、当归1.2-1.7、奶酪0.5-1、红酒1-1.5、猪蹄8-9、葡萄干2-2.5;
制备方法为:(1)将丝瓜络、火麻仁、酸枣仁、当归用7-9倍量的水浸提后浓缩,得到中药汁;葡萄干、奶酪混合入搅拌机搅拌成泥,得香糊;
(2)将猪蹄置于中药汁浸煮30-40分钟,取出晾干,用注射器吸取红酒,均匀注射于各个猪蹄内部缝隙处,将处理好后的各个猪蹄外表刷上一层香糊,均匀摆放于蒸笼中,猛火蒸18-20分钟;
(3)取出蒸笼内猪蹄,晾凉后刮取猪蹄肉,剁碎即得。
2.根据权利要求1所述的一种米酒花生益补酱的制备方法,其特征在于包括以下步骤:
(1)将桑黄、人参花、木贼、陈皮、须花参、胖儿草用6-9倍量的水浸提后浓缩,得到中药汁;
(2)黑茶烧滚,红薯皮兑蒜汁混合剁碎,置于漏勺中,舀烧滚的黑茶从漏勺上浇下,2-3遍后,沥干待用;芋头、南瓜切块入锅隔水蒸熟,取出兑甜米酒捣成泥状,拌入处理过的红薯皮,混合搅拌均匀,将处理后的物料丸成多个大小均匀的丸子,共同置于烤箱中烘烤3-4分钟,取出混合剁碎待用;
(3)牛棒骨入锅兑8-10倍水,小火煎煮40-45分钟,花生碾碎,倒入锅中,加入中药汁,继续小火煎煮,一边微微搅拌,煎煮至干,待用;
(4)泡菜、青椒混合剁碎,入油锅小火翻炒1-2分钟,取出待用;
(5)将所得步骤(2)(3)(4)处理好的物料以及剩余物料混合倒入锅中,加少量水混合搅拌均匀,大火烧沸后小火继续加热10-15分钟,即得。
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