CN107455487A - 一种营养调味酱 - Google Patents
一种营养调味酱 Download PDFInfo
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Abstract
本发明公开了一种营养调味酱,按以下方法制备而成:(1)取香椿叶,用水洗净,晾干后,先粉碎,再进行研磨处理,得到香椿浆;(2)取泡椒,沥干水分后,舂捣成泡椒泥;(3)取松花蛋,加入盐,然后舂捣成松花蛋泥;(4)将香椿浆、泡椒泥与松花蛋泥混合,再加入蚕豆酱、豆腐乳和麻油,最后搅拌均匀,即得所述营养调味酱。本发明具有香椿独特的香味和滋味,而且在结合了泡椒的酸辣味、松花蛋的鲜滑口感和滋味、蚕豆酱的香味和滋味、以及豆腐乳的独特风味之后,各原料的滋味和口感互不冲突,反而相辅相成,再加之麻油,形成了一款酸辣鲜香、味道可口的食品,具有非常好的开胃效果,能有效增强食欲,可作为调味品、佐食等食用,非常方便。
Description
技术领域
本发明涉及食品领域,具体地说涉及一种营养调味酱。
背景技术
中国饮食文化源远流长,菜肴以色艳、香浓、味鲜、型美而著称于世。其中调味品作为中国饮食不可分割的一部分,在中餐中具有非常重要的作用。传统的调味品,如酱油、醋、鸡精、辣椒酱、豆瓣酱等已经得到广泛的应用,但是随着现代社会的发展,人们对饮食的要求已不仅仅局限在味道上,在食品的营养和安全方面,越来越得到人们的关注。
香椿叶为楝科落叶乔木香椿的嫩叶,又名香椿头、香椿芽,是早春上市的树生蔬菜。香椿的营养价值较高,除了含有蛋白质、脂肪、碳水化合物外,还有丰富的维生素、胡萝卜素、铁、磷、钙等多种营养成分。中医认为,香椿味苦、性平、无毒,有开胃爽神、祛风除湿、止血利气、消火解毒的功效,现代医学及临床经验也表明,香椿能保肝、利肺、健脾、补血、舒筋。
如果能以香椿叶为原料,开发出一种调味品,则必将受到人们的喜爱,具有非常好的应用前景。但是,目前还未有相关技术的报道。
发明内容
本发明所要解决的技术问题是提供一种制备方法简单,酸辣鲜香、味道可口的营养调味酱。
为了解决上述技术问题,本发明采用如下技术方案:一种营养调味酱,按以下方法制备而成:
(1)取香椿叶,用水洗净,晾干后,先粉碎,再进行研磨处理,得到香椿浆;
(2)取泡椒,沥干水分后,舂捣成泡椒泥;
(3)取松花蛋,加入盐,然后舂捣成松花蛋泥;
(4)将香椿浆、泡椒泥与松花蛋泥混合,再加入蚕豆酱、豆腐乳和麻油,最后搅拌均匀,即得所述营养调味酱。
进一步地,所述豆腐乳为红油豆腐乳。在实施本发明的过程中,发明人发现,采用红油豆腐乳,与香椿等原料的复合滋味更好,感官评价更高。
进一步地,所述香椿浆、泡椒泥、松花蛋泥、蚕豆酱、豆腐乳和麻油的重量比为1:0.6~0.8:0.5~0.7:0.3~0.5:1.3~1.5:1~1.2。在实施本发明的过程中,发明人发现,采用此配比,各原料的复合滋味更好,感官评价更高。
本发明的有益效果为:
1.本发明营养调味酱具有香椿独特的香味和滋味,而且在结合了泡椒的酸辣味、松花蛋的鲜滑口感和滋味、蚕豆酱的香味和滋味、以及豆腐乳的独特风味之后,各原料的滋味和口感互不冲突,反而相辅相成,再加之麻油,形成了一款酸辣鲜香、味道可口的食品,具有非常好的开胃效果,能有效增强食欲,可作为调味品、佐食等食用,非常方便,尤其是作为火锅调味料,受到极大的欢迎;
2.本发明营养调味酱的原料包括香椿叶、泡椒、松花蛋、蚕豆酱和豆腐乳,这些原料具有非常丰富的营养成分,能够补充人体必须的各种元素,满足现代人对食品的营养性需求;
3.本发明营养调味酱制备方法简单、易实施,充分保留了各物质的营养成分,具有非常好的应用前景。
具体实施方式
下面结合实施例对本发明作进一步描述:
以下实施例所使用的各种原料,如未作特别说明,均为本领域公知的市售产品。其中豆腐乳为八公山牌红油腐乳,蚕豆酱为胡玉美牌蚕豆酱。
实施例1
一种营养调味酱,按以下方法制备而成:
(1)取香椿叶,用水洗净,晾干后,先粉碎,再进行研磨处理,得到香椿浆;
(2)取泡椒,沥干水分后,舂捣成泡椒泥;
(3)取松花蛋,加入盐(加入量根据个人口味选择),然后舂捣成松花蛋泥;
(4)将香椿浆、泡椒泥与松花蛋泥混合,再加入蚕豆酱、豆腐乳和麻油,所述香椿浆、泡椒泥、松花蛋泥、蚕豆酱、豆腐乳和麻油的重量比为1:0.7:0.6:0.4:1.4:1.1,最后搅拌均匀,即得所述营养调味酱;
(5)对所述营养调味酱进行杀菌处理,然后加入防腐剂,密封包装。
实施例2
一种营养调味酱,按以下方法制备而成:
(1)取香椿叶,用水洗净,晾干后,先粉碎,再进行研磨处理,得到香椿浆;
(2)取泡椒,沥干水分后,舂捣成泡椒泥;
(3)取松花蛋,加入盐,然后舂捣成松花蛋泥;
(4)将香椿浆、泡椒泥与松花蛋泥混合,再加入蚕豆酱、豆腐乳和麻油,所述香椿浆、泡椒泥、松花蛋泥、蚕豆酱、豆腐乳和麻油的重量比为1:0.6:0.5:0.3:1.3:1,最后搅拌均匀,即得所述营养调味酱;
(5)对所述营养调味酱进行杀菌处理,然后加入防腐剂,密封包装。
实施例3
一种营养调味酱,按以下方法制备而成:
(1)取香椿叶,用水洗净,晾干后,先粉碎,再进行研磨处理,得到香椿浆;
(2)取泡椒,沥干水分后,舂捣成泡椒泥;
(3)取松花蛋,加入盐,然后舂捣成松花蛋泥;
(4)将香椿浆、泡椒泥与松花蛋泥混合,再加入蚕豆酱、豆腐乳和麻油,所述香椿浆、泡椒泥、松花蛋泥、蚕豆酱、豆腐乳和麻油的重量比为1:0.8:0.7:0.5:1.5:1.2,最后搅拌均匀,即得所述营养调味酱;
(5)对所述营养调味酱进行杀菌处理,然后加入防腐剂,密封包装。
采用9分制的评分方法,邀请20位食品科学专业人员对实施例1至实施例3制得的营养调味酱进行综合感官评分,结果如下表1所示。
表1
色泽 | 酸味 | 辣味 | 鲜味 | 香味 | 香椿风味 | 总分 |
8.5 | 8.0 | 8.0 | 8.5 | 8.5 | 8.0 | 49.5 |
从以上结果可以看出,本发明营养调味酱得到了专业人员的一致肯定,作为一种新的调味酱,必将具有非常好的应用前景。
应当理解本文所述的例子和实施方式仅为了说明,本领域技术人员可根据它做出各种修改或变化,在不脱离本发明精神实质的情况下,都属于本发明的保护范围。
Claims (3)
1.一种营养调味酱,其特征在于,按以下方法制备而成:
(1)取香椿叶,用水洗净,晾干后,先粉碎,再进行研磨处理,得到香椿浆;
(2)取泡椒,沥干水分后,舂捣成泡椒泥;
(3)取松花蛋,加入盐,然后舂捣成松花蛋泥;
(4)将香椿浆、泡椒泥与松花蛋泥混合,再加入蚕豆酱、豆腐乳和麻油,最后搅拌均匀,即得所述营养调味酱。
2.如权利要求1所述的营养调味酱,其特征在于,所述豆腐乳为红油豆腐乳。
3.如权利要求1或2所述的营养调味酱,其特征在于,所述香椿浆、泡椒泥、松花蛋泥、蚕豆酱、豆腐乳和麻油的重量比为1:0.6~0.8:0.5~0.7:0.3~0.5:1.3~1.5:1~1.2。
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CN102461874A (zh) * | 2010-11-12 | 2012-05-23 | 巩雪 | 一种泡椒辣椒酱 |
CN103404839A (zh) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | 一种野菜酱及其制作方法 |
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CN102461874A (zh) * | 2010-11-12 | 2012-05-23 | 巩雪 | 一种泡椒辣椒酱 |
CN103404839A (zh) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | 一种野菜酱及其制作方法 |
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