CN107348471A - 一种橄榄肉酱的制备方法 - Google Patents
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- 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
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- 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
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- 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
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Abstract
本发明涉及一种橄榄肉酱的制备方法,属于食品生产加工领域,包括橄榄清洗去核、猪肉腌制煸炒、橄榄酱汁熬制、橄榄肉酱制作和装袋五大步骤。本发明采用金钱草、龙葵、山木通和藿香作为原料熬制酱汁,使得橄榄肉酱既保留了橄榄解酒、护嗓、抗衰老的功效,还具有利尿利胆、清热解毒、降火抗菌、健胃消脾的作用。本法制备工艺简单,原料易得,产品保健营养价值高,食用方便安全。
Description
技术领域
本发明主要涉及食品生产加工领域,具体涉及一种橄榄肉酱的制备方法。
背景技术
橄榄果别名青果,因果实尚呈青绿色时即可供鲜食而得名,又称谏果,因初吃时味涩,久嚼后,香甜可口,余味无穷。中国是世界上橄榄栽培最多的国家,年产量丰富。橄榄营养丰富,果肉内含蛋白质、碳水化合物、脂肪、维生素C以及钙、磷、铁等矿物质。橄榄性味甘,有清热解毒的功效,冬春季节,每日嚼食2~3枚鲜橄榄,可防止上呼吸道感染,儿童经常食用,对骨骼的发育大有益处。橄榄中重要的功效成分是没食子酸等多酚类物质。研究证明,该类物质具有较高的自由基清除能力及较强的抗氧化能力,在临床上具有解酒、护嗓、抗衰老、预防心血管疾病发生等作用,使得橄榄富含药用价值。
目前,橄榄的加工多集中于制作果脯、腌制、提取橄榄油、制作橄榄酱等方面,而市售橄榄酱通常只作为配菜或者调味品,缺乏其他药用功效。随着人类生活水平的提高,营养健康越来越受到人们的重视,高品质多功效的产品势必会受到人们的青睐。
发明内容
本发明的目的是提供一种橄榄肉酱的制备方法,所制得的橄榄肉酱味道鲜美、老少皆宜,既保留了橄榄解酒、护嗓、抗衰老的功效,还具有利尿利胆、清热解毒、降火抗菌、健胃消脾的作用。
本发明是通过以下技术方案实现的:
一种橄榄肉酱的制备方法,其特征在于,步骤如下:
1)挑选新鲜、饱满的橄榄,用清水洗净,沥水后破碎去核;
2)按以下重量份称取原料:橄榄果肉120~135份、猪肉50~70份、茴香2~6份、金钱草3~4份、龙葵1~3份、山木通3~5份、藿香0.5~2份;
3)将猪肉洗净切丝,腌制0.2~0.5h,加热锅后放入菜籽油,将腌制后的猪肉煸炒至全熟,出锅;
4)将橄榄果肉、茴香、金钱草、龙葵、山木通和藿香一同放入金属锅中,加入8~10倍的水,先用大火烧至沸腾3~8min,再转为文火熬制,直至水量为植物原料的2~3倍;
5)将步骤3)的猪肉放入步骤4)的金属锅中,再加入酱油、耗油和食盐,搅拌熬制20~30min,出锅,灭菌,包装即得橄榄肉酱。
优选的,所述原料的重量份为橄榄果肉130份、猪肉60份、茴香5份、金钱草3.5份、龙葵2份、山木通4份、藿香1.5份;
特别的,猪肉切丝过程中,切成长3~5cm、宽0.4~0.8cm的条状。
特别的,猪肉丝用菜籽油和酱油一同腌制,其比例为猪肉:菜籽油:酱油=15~18:3~5:2。
特别的,所述步骤5)中,酱油的量为猪肉丝质量的1/20,耗油的量为猪肉丝质量的1/30,食盐的量为猪肉丝质量的1/50。
与现有的橄榄肉酱相比,本发明的优点在于:采用金钱草、龙葵、山木通和藿香作为原料熬制酱汁,使得橄榄肉酱既保留了橄榄解酒、护嗓、抗衰老的功效,还具有利尿利胆、清热解毒、降火抗菌、健胃消脾的作用。本法制备工艺简单,原料易得,产品保健营养价值高,食用方便安全。
具体实施方式
实施例1
一种橄榄肉酱的制备方法,其特征在于,步骤如下:
1)挑选新鲜、饱满的橄榄,用清水洗净,沥水后破碎去核;
2)按以下重量份称取原料:橄榄果肉120份、猪肉50份、茴香2份、金钱草3份、龙葵1份、山木通3份、藿香0.5份;
3)将猪肉洗净切成长3cm、宽0.4cm的条状,用菜籽油和酱油按比例猪肉:菜籽油:酱油=15:3:2腌制0.2h,加热锅后放入菜籽油,将腌制后的猪肉煸炒至全熟,出锅;
4)将橄榄果肉、茴香、金钱草、龙葵、山木通和藿香一同放入金属锅中,加入8倍的水,先用大火烧至沸腾3~8min,再转为文火熬制,直至水量为植物原料的2倍;
5)将步骤3)的猪肉放入步骤4)的金属锅中,再加入酱油、耗油和食盐,搅拌熬制20~30min,出锅,灭菌,包装即得橄榄肉酱;其中,所加入酱油的量为猪肉丝质量的1/20,耗油的量为猪肉丝质量的1/30,食盐的量为猪肉丝质量的1/50。
实施例2
一种橄榄肉酱的制备方法,其特征在于,步骤如下:
1)挑选新鲜、饱满的橄榄,用清水洗净,沥水后破碎去核;
2)按以下重量份称取原料:橄榄果肉135份、猪肉70份、茴香6份、金钱草4份、龙葵3份、山木通5份、藿香2份;
3)将猪肉洗净切成长5cm、宽0.8cm的条状,用菜籽油和酱油按比例猪肉:菜籽油:酱油=18:5:2腌制0.5h,加热锅后放入菜籽油,将腌制后的猪肉煸炒至全熟,出锅;
4)将橄榄果肉、茴香、金钱草、龙葵、山木通和藿香一同放入金属锅中,加入10倍的水,先用大火烧至沸腾3~8min,再转为文火熬制,直至水量为植物原料的3倍;
5)将步骤3)的猪肉放入步骤4)的金属锅中,再加入酱油、耗油和食盐,搅拌熬制20~30min,出锅,灭菌,包装即得橄榄肉酱;其中,所加入酱油的量为猪肉丝质量的1/20,耗油的量为猪肉丝质量的1/30,食盐的量为猪肉丝质量的1/50。
实施例3
一种橄榄肉酱的制备方法,其特征在于,步骤如下:
1)挑选新鲜、饱满的橄榄,用清水洗净,沥水后破碎去核;
2)按以下重量份称取原料:橄榄果肉130份、猪肉60份、茴香5份、金钱草3.5份、龙葵2份、山木通4份、藿香1.5份;
3)将猪肉洗净切成长4cm、宽0.6cm的条状,用菜籽油和酱油按比例猪肉:菜籽油:酱油=17:4:2腌制0.4h,加热锅后放入菜籽油,将腌制后的猪肉煸炒至全熟,出锅;
4)将橄榄果肉、茴香、金钱草、龙葵、山木通和藿香一同放入金属锅中,加入9倍的水,先用大火烧至沸腾3~8min,再转为文火熬制,直至水量为植物原料的2.5倍;
5)将步骤3)的猪肉放入步骤4)的金属锅中,再加入酱油、耗油和食盐,搅拌熬制20~30min,出锅,灭菌,包装即得橄榄肉酱;其中,所加入酱油的量为猪肉丝质量的1/20,耗油的量为猪肉丝质量的1/30,食盐的量为猪肉丝质量的1/50。
Claims (5)
1.一种橄榄肉酱的制备方法,其特征在于,步骤如下:
1)挑选新鲜、饱满的橄榄,用清水洗净,沥水后破碎去核;
2)按以下重量份称取原料:橄榄果肉120~135份、猪肉50~70份、茴香2~6份、金钱草3~4份、龙葵1~3份、山木通3~5份、藿香0.5~2份;
3)将猪肉洗净切丝,腌制0.2~0.5h,加热锅后放入菜籽油,将腌制后的猪肉煸炒至全熟,出锅;
4)将橄榄果肉、茴香、金钱草、龙葵、山木通和藿香一同放入金属锅中,加入8~10倍的水,先用大火烧至沸腾3~8min,再转为文火熬制,直至水量为植物原料的2~3倍;
5)将步骤3)的猪肉放入步骤4)的金属锅中,再加入酱油、耗油和食盐,搅拌熬制20~30min,出锅,灭菌,包装即得橄榄肉酱。
2.根据权利要求1所述的一种橄榄肉酱的制备方法,其特征在于:所述原料的重量份为橄榄果肉130份、猪肉60份、茴香5份、金钱草3.5份、龙葵2份、山木通4份、藿香1.5份。
3.根据权利要求1所述的一种橄榄肉酱的制备方法,其特征在于:猪肉切丝过程中,切成长3~5cm、宽0.4~0.8cm的条状。
4.根据权利要求1所述的一种橄榄肉酱的制备方法,其特征在于:猪肉丝用菜籽油和酱油一同腌制,其比例为猪肉:菜籽油:酱油=15~18:3~5:2。
5.根据权利要求1所述的一种橄榄肉酱的制备方法,其特征在于:所述步骤5)中,酱油的量为猪肉丝质量的1/20,耗油的量为猪肉丝质量的1/30,食盐的量为猪肉丝质量的1/50。
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Cited By (5)
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CN108713735A (zh) * | 2018-05-31 | 2018-10-30 | 浦北县龙腾食品有限公司 | 酱香风味橄榄叉烧酱的制备方法 |
CN108719953A (zh) * | 2018-05-31 | 2018-11-02 | 浦北县龙腾食品有限公司 | 果香味橄榄叉烧酱的制备工艺 |
CN108740983A (zh) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | 营养橄榄叉烧酱的制备方法 |
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