CN106262698A - 一种降血脂金针菇酱 - Google Patents
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Abstract
本发明公开了一种降血脂金针菇酱,其是由下述重量份的原料制得:食盐5‑8、菜籽油5‑7、红曲米粉3‑5、陈泡菜水1‑2、腐乳1‑3、橄榄油5‑8、小麦胚芽3‑5、生姜1‑2、金针菇10‑20、香菇5‑10、茶树菇2‑4、海带1‑2、芝麻菜1‑2、冬笋1‑3、花生0.2‑0.4,白菜1‑2、花椒0.1‑0.3、针蘑0.1‑0.5、大茴香1‑5、小茴香1‑5、鸡肉20‑30。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种降血脂金针菇酱。
背景技术
酱是以豆类、小麦粉、水果、肉类或鱼虾等物为主要原料,加工而成的糊状调味品,它起源于中国,有着悠久的历史。现在,中国人常见的调味酱分为以小麦粉为主要原料的甜面酱,和以豆类为主要原料的豆瓣酱两大类;现在还发展还有肉酱、鱼酱和果酱等调味品。随着酱制作工艺的进步,后来制酱之法也用于烹制其他非佐料菜肴,逐渐发展出一种烹调菜肴的方法,即酱法。海鲜酱,能够抑腥提鲜,是烹制海鲜的优质调料,亦可用于生鲜肉类的烹饪调味,分外香浓。
金针菇具有很高的药用食疗作用。金针菇在自然界广为分布,中国、日本、俄罗斯、欧洲、北美洲、澳大利亚等地均有分布。在中国北起黑龙江,南至云南,东起江苏,西至新疆均适合金针菇的生长。金针菇不含叶绿素,不具有光合作用,不能制造碳水化合物,但完全可在黑暗环境中生长,必须从培养基中吸收现成的有机物质,如碳水化合物、蛋白质和脂肪的降解物,为腐生营养型,是一种异养生物,属担子菌类。金针菇是一种木材腐生菌,易生长在柳、榆、白杨树等阔叶树的枯树干及树桩上。据测定,金针菇氨基酸的含量非常丰富,高于一般菇类,尤其是赖氨酸的含量特别高,赖氨酸具有促进儿童智力发育的功能。金针菇干品中含蛋白质8.87%,碳水化合物60.2%,粗纤维达7.4%,经常食用可防治溃疡病。
有研究又表明,金针菇内所含的一种物质具有很好的抗癌作用。金针菇既是一种美味食品,又是较好的保健食品,金针菇的国内外市场日益广阔。金针菇人工栽培技术并不复杂,只要能控制好环境条件,就容易获得稳定可靠的产量。
现有的酱料口味单一,品种单一,缺乏营养,长期使用不利于健康,无法满足大众的多元化的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种降血脂金针菇酱。
本发明是通过以下技术方案实现的:
一种降血脂金针菇酱,其是由下述重量份的原料制得:食盐5-8、菜籽油5-7、红曲米粉3-5、陈泡菜水1-2、腐乳1-3、橄榄油5-8、小麦胚芽3-5、生姜1-2、金针菇10-20、香菇5-10、茶树菇2-4、海带1-2、芝麻菜1-2、冬笋1-3、花生0.2-0.4,白菜1-2、花椒0.1-0.3、针蘑0.1-0.5、大茴香1-5、小茴香1-5、鸡肉20-30。
所述的一种降血脂金针菇酱,
制备方法包括以下步骤:
(1)将桂枝、过期茶叶、鲜柑子叶、陈皮、红糖按照9-10:2-4:1-2:1-2:1-2的比例混合均匀,得到的烟熏原料在300-450℃条件下干馏,所得的烟气经冷凝收集、静置、分层,取上层清液,再通过非极性大孔树脂动态吸附净化得烟熏液备用;
(2)将鸡肉洗净去杂质,100-115℃蒸煮10-15min,冷却后切成小块,加入陈泡菜水混合均匀后,室温发酵3-5天,再将得发酵肉浸泡在烟熏液中30-50min中后,取出,得烟熏发酵肉备用;
(3)按重量份取小麦胚芽、生姜、金针菇、香菇、茶树菇、海带、芝麻菜、冬笋、花生、白菜,清洗干净后,破碎成浆,然后蒸熟,冷却,加入红腐乳,室温发酵5-8天,得发酵酱料备用;
(4)花生油加热后,加入烟熏发酵肉、发酵酱料以及其余原料混匀后,锅中翻炒10-20分钟后,即得。
本发明的优点是:(1) 金针菇含有人体必需氨基酸成分较全,其中赖氨酸和精氨酸含量尤其丰富,且含锌量比较高,对增强智力尤其是对儿童的身高和智力发育有良好的作用,人称“增智菇”;金针菇中还含有一种叫朴菇素的物质,有增强机体对癌细胞的抗御能力,常食金针菇还能降胆固醇,预防肝脏疾病和肠胃道溃疡,增强机体正气,防病健身;金针菇能有效地增强机体的生物活性,促进体内新陈代谢,有
利于食物中各种营养素的吸收和利用,对生长发育也大有益处,因而有“增智菇”、“一休菇”的美称;金针菇可抑制血脂升高,降低胆固醇,防治心脑血管疾病;
食用金针菇具有抵抗疲劳,抗菌消炎、清除重金属盐类物质、抗肿瘤的作用;经常食用金针菇,不仅可以预防和治疗肝脏病及胃、肠道溃疡,而且也适合高血压患者、肥胖者和中老年人食用,这主要是因为它是一种高钾低钠食品
(2)本发明区别于由普通蔬菜和肉类制成的酱料,本发明以发酵过酱料与烟熏肉为原料制成酱料,保留了发酵酱料和烟熏肉的特殊风味,具有自然的香味,绿色环保无添加剂。
(3)本发明所使用烟熏液烟熏风味浓郁,无致癌物潜在危害,具有良好的开发前景,制得的酱料风味独特。。
具体实施方式
一种降血脂金针菇酱,其是由下述重量份的原料制得:食盐5、菜籽油5、红曲米粉3、陈泡菜水1、腐乳1、橄榄油5、小麦胚芽3、生姜1、金针菇10、香菇5、茶树菇2、海带1、芝麻菜1、冬笋1、花生0.2,白菜1、花椒0.1、针蘑0.1、大茴香1、小茴香1、鸡肉20。
所述的一种降血脂金针菇酱,
制备方法包括以下步骤:
(1)将桂枝、过期茶叶、鲜柑子叶、陈皮、红糖按照9:2:1:1:1的比例混合均匀,得到的烟熏原料在300℃条件下干馏,所得的烟气经冷凝收集、静置、分层,取上层清液,再通过非极性大孔树脂动态吸附净化得烟熏液备用;
(2)将鸡肉洗净去杂质,100℃蒸煮10min,冷却后切成小块,加入陈泡菜水混合均匀后,室温发酵3天,再将得发酵肉浸泡在烟熏液中30min中后,取出,得烟熏发酵肉备用;
(3)按重量份取小麦胚芽、生姜、金针菇、香菇、茶树菇、海带、芝麻菜、冬笋、花生、白菜,清洗干净后,破碎成浆,然后蒸熟,冷却,加入红腐乳,室温发酵5天,得发酵酱料备用;
(4)花生油加热后,加入烟熏发酵肉、发酵酱料以及其余原料混匀后,锅中翻炒10分钟后,即得。
Claims (2)
1.一种降血脂金针菇酱,其特征在于:其是由下述重量份的原料制得:食盐5-8、菜籽油5-7、红曲米粉3-5、陈泡菜水1-2、腐乳1-3、橄榄油5-8、小麦胚芽3-5、生姜1-2、金针菇10-20、香菇5-10、茶树菇2-4、海带1-2、芝麻菜1-2、冬笋1-3、花生0.2-0.4,白菜1-2、花椒0.1-0.3、针蘑0.1-0.5、大茴香1-5、小茴香1-5、鸡肉20-30。
2.根据权利要求1所述的一种降血脂金针菇酱,其特征在于:
制备方法包括以下步骤:
(1)将桂枝、过期茶叶、鲜柑子叶、陈皮、红糖按照9-10:2-4:1-2:1-2:1-2的比例混合均匀,得到的烟熏原料在300-450℃条件下干馏,所得的烟气经冷凝收集、静置、分层,取上层清液,再通过非极性大孔树脂动态吸附净化得烟熏液备用;
(2)将鸡肉洗净去杂质,100-115℃蒸煮10-15min,冷却后切成小块,加入陈泡菜水混合均匀后,室温发酵3-5天,再将得发酵肉浸泡在烟熏液中30-50min中后,取出,得烟熏发酵肉备用;
(3)按重量份取小麦胚芽、生姜、金针菇、香菇、茶树菇、海带、芝麻菜、冬笋、花生、白菜,清洗干净后,破碎成浆,然后蒸熟,冷却,加入红腐乳,室温发酵5-8天,得发酵酱料备用;
(4)花生油加热后,加入烟熏发酵肉、发酵酱料以及其余原料混匀后,锅中翻炒10-20分钟后,即得。
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CN107485008A (zh) * | 2017-09-07 | 2017-12-19 | 桐城市佳明农业发展有限公司 | 一种金针菇肉酱 |
CN108813555A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种笋干发酵酱及其制备方法 |
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CN103704790A (zh) * | 2013-12-04 | 2014-04-09 | 方义春 | 一种鸡肉骨泥花生酱及其制备方法 |
CN104431973A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种烟熏肉蚕豆酱及其制备方法 |
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CN103704790A (zh) * | 2013-12-04 | 2014-04-09 | 方义春 | 一种鸡肉骨泥花生酱及其制备方法 |
CN104431973A (zh) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | 一种烟熏肉蚕豆酱及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107485008A (zh) * | 2017-09-07 | 2017-12-19 | 桐城市佳明农业发展有限公司 | 一种金针菇肉酱 |
CN108813555A (zh) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | 一种笋干发酵酱及其制备方法 |
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