CN107811269A - 一种保健素炸酱 - Google Patents
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 24
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- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 18
- 241001474374 Blennius Species 0.000 claims abstract description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
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- 229910052791 calcium Inorganic materials 0.000 claims abstract description 18
- 239000011575 calcium Substances 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000000996 additive effect Effects 0.000 claims abstract description 17
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- 241000266501 Ormosia ormondii Species 0.000 claims abstract description 13
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- 239000004006 olive oil Substances 0.000 claims abstract description 13
- 235000008390 olive oil Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 229940092124 calcium citrate malate Drugs 0.000 claims description 5
- MPCMQXRREZMSPJ-UHFFFAOYSA-L calcium;2-hydroxybutanedioate;2-hydroxypropane-1,2,3-tricarboxylic acid;pentahydrate Chemical compound O.O.O.O.O.[Ca+2].[O-]C(=O)C(O)CC([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O MPCMQXRREZMSPJ-UHFFFAOYSA-L 0.000 claims description 5
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- 238000002360 preparation method Methods 0.000 claims description 2
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 5
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- 210000000952 spleen Anatomy 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
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- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000021274 meat intake Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
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- 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
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Abstract
本发明公开了一种保健素炸酱,属于食品技术领域。由以下原料组成:紫菜15‑35份、黄豆8‑12份、虾皮10‑15份、甘草1.2‑2.0份、芝麻2‑5份、橙耳20‑26份、鸡蛋30‑50份、黄酱50‑70份、茴香籽2.2‑3.4份、钙添加剂3‑5份、香葱3‑5份、嫩姜7‑11份、菜籽油2‑4份、橄榄油1‑3份、方糖5‑7份、精盐4‑6份。本发明提供的保健素炸酱,作为有别于传统肉末炸酱的辅助酱料,有食而不腻、易消化的优点,并有养胃健脾、补肝益肾、润燥通便、润肺止咳、温中散寒等的功效。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种保健素炸酱
背景技术
炸酱面,汉族面食。最初是源自于老北京思铭吴胡同一家专门以面条为主的老字号面馆,在传走大江南北之后便被誉为"中国十大面条"之一,流行于北京、天津、河北,辽宁、吉林等北方地区,深受当地人民喜爱。炸酱,通常作为炸酱面等主食的辅助作料,一般有肉末炸酱、鸡蛋炸酱等种类。其中又以用猪肉为主料的种类居多,但是肉类的脂肪含量较高,即便是瘦肉,含量也在20%以上,肉类摄入量过多会造成消化不良,加重肠胃负担,长期食用易使人产生肥胖,患高血糖、高血压或糖尿病等的几率升高。因此,素炸酱的概念及作品也开始流行。
发明内容
针对上述,本发明的目的是提供一种保健素炸酱
本发明采取的具体技术方案是:
一种保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜15-35份、黄豆8-12份、虾皮10-15份、甘草1.2-2.0份、芝麻2-5份、橙耳20-26份、鸡蛋30-50份、黄酱50-70份、茴香籽2.2-3.4份、钙添加剂3-5份、香葱3-5份、嫩姜7-11份、菜籽油2-4份、橄榄油1-3份、方糖5-7份、精盐4-6份。
所述的钙添加剂是:果酸钙。
本发明还提供了一种保健素炸酱制作方法,包括以下步骤:
(1)紫菜浸泡洗净,至不再相互粘结,橙耳搓洗干净,泡发,黄豆、芝麻、甘草和虾皮洗净浸泡,嫩姜去皮,香葱搓洗干净;
(2)捞出浸泡物,将橙耳、紫菜、甘草和虾皮焯水约1分钟,捞出控干水分,与嫩姜、香葱等分别剁碎,都放入同一碗内,鸡蛋打碎入碗,加入精盐,用力搅拌均匀,黄豆捞出控干水分;
(3)起锅,倒入菜籽油和橄榄油,烧至八分热,倒入黄豆炸成金黄色,接着把碗中原料一起加入,洒下茴香籽和芝麻,加入钙添加剂,充分翻炒混合均匀,倒入黄酱,翻炒出味后传小火熬煮,同时保持搅拌,视粘稠程度可加入少量水;
(4)待水蒸发完全后,加入方糖搅匀即可把酱出锅。
本发明的优点是:作为有别于传统肉末炸酱的辅助酱料,有食而不腻、易消化的优点,并有养胃健脾、补肝益肾、润燥通便、润肺止咳、温中散寒等的功效。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜15份、黄豆8份、虾皮10份、甘草1.2份、芝麻2份、橙耳20份、鸡蛋30份、黄酱50份、茴香籽2.2份、钙添加剂3份、香葱3份、嫩姜7份、菜籽油2份、橄榄油1份、方糖5份、精盐4份。
所述的钙添加剂是:果酸钙。
其具体制作过程包含以下步骤:
(1)紫菜浸泡洗净,至不再相互粘结,橙耳搓洗干净,泡发,黄豆、芝麻、甘草和虾皮洗净浸泡,嫩姜去皮,香葱搓洗干净;
(2)捞出浸泡物,将橙耳、紫菜、甘草和虾皮焯水约1分钟,捞出控干水分,与嫩姜、香葱等分别剁碎,都放入同一碗内,鸡蛋打碎入碗,加入精盐,用力搅拌均匀,黄豆捞出控干水分;
(3)起锅,倒入菜籽油和橄榄油,烧至八分热,倒入黄豆炸成金黄色,接着把碗中原料一起加入,洒下茴香籽和芝麻,加入钙添加剂,充分翻炒混合均匀,倒入黄酱,翻炒出味后传小火熬煮,同时保持搅拌,视粘稠程度可加入少量水;
(4)待水蒸发完全后,加入方糖搅匀即可把酱出锅。
实施例2
一种保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜25份、黄豆10份、虾皮12.5份、甘草1.6份、芝麻3.5份、橙耳23份、鸡蛋40份、黄酱60份、茴香籽2.8份、钙添加剂4份、香葱4份、嫩姜9份、菜籽油3份、橄榄油2份、方糖6份、精盐5份。
所述的钙添加剂是:果酸钙。
其具体制作过程包含以下步骤:
(1)紫菜浸泡洗净,至不再相互粘结,橙耳搓洗干净,泡发,黄豆、芝麻、甘草和虾皮洗净浸泡,嫩姜去皮,香葱搓洗干净;
(2)捞出浸泡物,将橙耳、紫菜、甘草和虾皮焯水约1分钟,捞出控干水分,与嫩姜、香葱等分别剁碎,都放入同一碗内,鸡蛋打碎入碗,加入精盐,用力搅拌均匀,黄豆捞出控干水分;
(3)起锅,倒入菜籽油和橄榄油,烧至八分热,倒入黄豆炸成金黄色,接着把碗中原料一起加入,洒下茴香籽和芝麻,加入钙添加剂,充分翻炒混合均匀,倒入黄酱,翻炒出味后传小火熬煮,同时保持搅拌,视粘稠程度可加入少量水;
(4)待水蒸发完全后,加入方糖搅匀即可把酱出锅。
实施例3
一种保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜35份、黄豆12份、虾皮15份、甘草2.0份、芝麻5份、橙耳26份、鸡蛋50份、黄酱70份、茴香籽3.4份、钙添加剂5份、香葱5份、嫩姜11份、菜籽油4份、橄榄油3份、方糖7份、精盐6份。
所述的钙添加剂是:果酸钙。
其具体制作过程包含以下步骤:
(1)紫菜浸泡洗净,至不再相互粘结,橙耳搓洗干净,泡发,黄豆、芝麻、甘草和虾皮洗净浸泡,嫩姜去皮,香葱搓洗干净;
(2)捞出浸泡物,将橙耳、紫菜、甘草和虾皮焯水约1分钟,捞出控干水分,与嫩姜、香葱等分别剁碎,都放入同一碗内,鸡蛋打碎入碗,加入精盐,用力搅拌均匀,黄豆捞出控干水分;
(3)起锅,倒入菜籽油和橄榄油,烧至八分热,倒入黄豆炸成金黄色,接着把碗中原料一起加入,洒下茴香籽和芝麻,加入钙添加剂,充分翻炒混合均匀,倒入黄酱,翻炒出味后传小火熬煮,同时保持搅拌,视粘稠程度可加入少量水;
(4)待水蒸发完全后,加入方糖搅匀即可把酱出锅。
Claims (5)
1.一种保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜15-35份、黄豆8-12份、虾皮10-15份、甘草1.2-2.0份、芝麻2-5份、橙耳20-26份、鸡蛋30-50份、黄酱50-70份、茴香籽2.2-3.4份、钙添加剂3-5份、香葱3-5份、嫩姜7-11份、菜籽油2-4份、橄榄油1-3份、方糖5-7份、精盐4-6份。
2.根据权利要求1所述的保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜20-30份、黄豆9-11份、虾皮11.2-13.8份、甘草1.4-1.8份、芝麻2.7-4.3份、橙耳21.5-24.5份、鸡蛋35-45份、黄酱55-65份、茴香籽2.5-3.1份、钙添加剂3.5-4.5份、香葱3.5-4.5份、嫩姜8-10份、菜籽油2.5-3.5份、橄榄油1.5-2.5份、方糖5.5-6.5份、精盐4.5-5.5份。
3.根据权利要求1所述的保健素炸酱,其特征在于按重量份计,由以下原料组成:紫菜25份、黄豆10份、虾皮12.5份、甘草1.6份、芝麻3.5份、橙耳23份、鸡蛋40份、黄酱60份、茴香籽2.8份、钙添加剂4份、香葱4份、嫩姜9份、菜籽油3份、橄榄油2份、方糖6份、精盐5份。
4.根据权利要求1或2或3所述保健素炸酱,其特征在于钙添加剂为:果酸钙。
5.一种保健素炸酱的制备方法,其特征在于包括以下步骤:
(1)紫菜浸泡洗净,至不再相互粘结,橙耳搓洗干净,泡发,黄豆、芝麻、甘草和虾皮洗净浸泡,嫩姜去皮,香葱搓洗干净;
(2)捞出浸泡物,将橙耳、紫菜、甘草和虾皮焯水约1分钟,捞出控干水分,与嫩姜、香葱等分别剁碎,都放入同一碗内,鸡蛋打碎入碗,加入精盐,用力搅拌均匀,黄豆捞出控干水分;
(3)起锅,倒入菜籽油和橄榄油,烧至八分热,倒入黄豆炸成金黄色,接着把碗中原料一起加入,洒下茴香籽和芝麻,加入钙添加剂,充分翻炒混合均匀,倒入黄酱,翻炒出味后传小火熬煮,同时保持搅拌,视粘稠程度可加入少量水;
(4)待水蒸发完全后,加入方糖搅匀即可把酱出锅。
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