CN105266126A - 一种番木瓜复合酱油的制作方法 - Google Patents
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Abstract
本发明公开了一种番木瓜复合酱油的制作方法,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:本发明一种番木瓜复合酱油的制作方法,以番木瓜为主要原料,经过加工后制成番木瓜复合酱油,产品营养丰富,利用发酵方法,酿制的番木瓜酱油,除具有普通豆类酱油的色泽、香气及鲜味外,本产品富含多种营养物质,有利于人体对食物进行消化和吸收,具有健脾消食、通乳抗癌、延年益寿的功效。加工方法简单,设备成本低,易于实施。开辟了番木瓜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,尤其是涉及一种番木瓜复合酱油的制作方法。
背景技术
番木瓜,果皮光滑美观,果肉厚实细致、香气浓郁、汁水丰多、甜美可口、营养丰富,有“百益之果”、“水果之皇”、“万寿瓜”之雅称,是岭南四大名果之一。番木瓜富含17种以上氨基酸及钙、铁等,还含有番木瓜蛋白酶、番木瓜碱等。半个中等大小的番木瓜足供成人整天所需的维生素C,番木瓜在中国素有“万寿果”之称,多吃可延年益寿。
现代医学发现,番木瓜中含有一种酵素,能消化蛋白质,有利于人体对食物进行消化和吸收,故有健脾消食之功;同时番木瓜通乳抗癌功效,番木瓜中的凝乳酶有通乳作用,番木瓜碱还具有抗淋巴性白血病之功。
新鲜番木瓜不易贮藏,番木瓜经深加工的产品较少,利用新鲜番木瓜原料加工成番木瓜复合酱油,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番木瓜为原料,加工番木瓜复合酱油,解决新鲜番木瓜不耐贮藏的问题。
本发明解决其技术问题所采取的技术方案是:
一种番木瓜复合酱油的制作方法,其主要步骤为:
A原料处理:将皮黄发亮、熟透的番木瓜在阴凉处堆放4—6天,使番木瓜内淀粉充分转化为糖分,然后将番木瓜切成6瓣,把瓜瓤抠出来,并切去瓜柄、瓜端的硬厚皮;
B蒸料:把干净的番木瓜肉切成小块,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:将蒸好的番木瓜倒在筛子或簸箕中,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,即为番木瓜酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
质量要求:产品色泽棕褐,气味清香,具番木瓜特有风味,无异味。
有益效果:本发明一种番木瓜复合酱油的制作方法,以番木瓜为主要原料,经过加工后制成番木瓜复合酱油,产品营养丰富,利用发酵方法,酿制的番木瓜酱油,除具有普通豆类酱油的色泽、香气及鲜味外,本产品富含多种营养物质,有利于人体对食物进行消化和吸收,具有健脾消食、通乳抗癌、延年益寿的功效。加工方法简单,设备成本低,易于实施。开辟了番木瓜原料深加工的新途径。
具体实施方式
实施例1:
一种番木瓜复合酱油的制作方法,其主要步骤为:
A原料处理:将皮黄发亮、熟透的番木瓜在阴凉处堆放3—5天,使番木瓜内淀粉充分转化为糖分,然后将番木瓜切成4-5瓣,把瓜瓤抠出来,并切去瓜柄、瓜端的硬厚皮;
B蒸料:把干净的番木瓜肉切成小块,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:将蒸好的番木瓜倒在筛子或簸箕中,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,即为番木瓜酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
实施例2:
一种番木瓜复合酱油的制作方法,其主要步骤为:
A原料处理:将皮黄发亮、熟透的番木瓜在阴凉处堆放2—4天,使番木瓜内淀粉充分转化为糖分,然后将番木瓜切成3~4瓣,把瓜瓤抠出来,并切去瓜柄、瓜蒂及瓜端的硬厚皮;
B蒸料:把干净的番木瓜肉切成小块,晾晒10—12小时后上蒸笼蒸,当蒸汽上升到笼顶后,再蒸40—60分钟,即可蒸熟蒸透;
C发酵:将蒸好的番木瓜倒在筛子中,按5%—6%的比例撒上面粉,均匀铺放在席上,厚度为60-80mm,最后在上面盖一层干净的纱布,以利发酵,经过8—10天的发酵,原料上面渐渐长出一层白毛,8—10天后白毛变成黄花、红花或绿花,此时揭去上面的纱布,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500千克10%食盐水,置阳光下暴晒,每天搅拌4—6次,8—10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18—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、茴香各0.3千克,老姜0.5千克,食盐20千克,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1:1的比例混合后煮沸,搅拌冷却后加入少许味精和0.08%乳酸,搅匀,即为番木瓜酱油;
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)
1.一种番木瓜复合酱油的制作方法,其主要步骤为:
A原料处理:将皮黄发亮、熟透的番木瓜在阴凉处堆放4—6天,使番木瓜内淀粉充分转化为糖分,然后将番木瓜切成6瓣,把瓜瓤抠出来,并切去瓜柄、瓜端的硬厚皮;
B蒸料:把干净的番木瓜肉切成小块,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:将蒸好的番木瓜倒在筛子或簸箕中,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,即为番木瓜酱油;
F包装:将酱油用玻璃瓶分装,即为成品。
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CN106465928A (zh) * | 2016-09-29 | 2017-03-01 | 芜湖市三山区绿色食品产业协会 | 一种菊芋特色酱油的制作方法 |
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