CN103689540B - 一种葛根虾仁酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种葛根虾仁酱及其制备方法，是由下述原料制成：虾仁、蛋清粉、葛根、紫薯粉、黄秋葵、刺嫩芽、柏子仁、田七、五加皮、益母草、丁葵草、蜜桶花、五味子、莪术、党参、白术、当归、胡椒面、黄豆酱、姜末、葱末、食盐、米醋、白酒、大豆油适量；本发明葛根虾仁酱，可以满足人们食用虾仁的需求，并且增加了葛根等其他成分，丰富了酱的口味及营养价值，为人们的身体提供多种营养元素，可降低血压及血糖，补气安神，补血活血，延缓人体衰老，强壮筋骨，促进儿童骨骼发育，有人体健康。
Description
技术领域
本发明涉及一种食品加工领域，尤其涉及一种葛根虾仁酱及其制备方法。
背景技术
水产类包括各种海鱼、河鱼和其它各种水产动植物，如虾、蟹、蛤蜊、海参、海蜇和海带等。它们是蛋白质、无机盐和维生素的良好来源，味道也非常鲜美，是深受人们欢迎的饮食佳品。
随着生活水平的提高，人们对水产类的需求不仅仅满足于食用新鲜水产类组织，水产制品的加工的多样化越来越得到人们的关注，本发明提供一种葛根虾仁酱，满足市场的需求。
发明内容
本发明克服了现有技术不足，提供了一种葛根虾仁酱及其制备方法。
本发明是通过以下技术方案实现的：
一种葛根虾仁酱，由下述重量份的原料制成：
虾仁30-45、蛋清粉3-5、葛根30-50、紫薯粉5-10、黄秋葵10-15、刺嫩芽10-15、柏子仁5-10、田七2-3、五加皮2-3、益母草2-3、丁葵草1-2、蜜桶花2-3、五味子1-2、莪术2-5、党参1-2、白术2-3、当归1-2、胡椒面1-3、黄豆酱10-15、姜末2-5、葱末2-4、食盐3-6、米醋10-12、白酒5-10、大豆油适量。
所述的葛根虾仁酱的制备方法，包括以下步骤：
（1）、将田七、五加皮、益母草、丁葵草、蜜桶花等中药原料，混合加8-12倍水大火煮沸，文火熬制1-2小时，过滤去渣，得保健液；
（2）、将葛根去皮切块浸泡在含有6-8%食盐的水溶液中3-5小时，捞出沥干，入笼蒸熟，取出与刺嫩芽、柏子仁分别烘干破碎研磨成粉，与紫薯粉混匀文火炒制熟香，得葛根混粉；
（3）、将虾仁洗净与保健液、白酒、米醋搅拌均匀，密封浸泡1-3小时，入锅焖煮至微干切制颗粒状，将蛋清粉用温水化开成浆，虾仁颗粒均匀裹浆，入熟热大豆油锅内煎炸熟香，捞出沥干余油，待用；
（4）、将胡椒面、姜末、葱末混匀，取其重量1-1.5倍的大豆油入锅热熟，加入混匀物料，煎炒出香，加入葛根混粉、油炸虾仁颗粒、黄豆酱及其它剩余原料，混合，加水焖煮至稠状，即得。
与现有技术相比，本发明的优点是：
本发明葛根虾仁酱，可以满足人们食用虾仁的需求，并且增加了葛根等其他成分，丰富了酱的口味及营养价值，为人们的身体提供多种营养元素，可降低血压及血糖，补气安神，补血活血，延缓人体衰老，强壮筋骨，促进儿童骨骼发育，有人体健康。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种葛根虾仁酱，由下述重量（斤）的原料制成：
虾仁45、蛋清粉5、葛根30、紫薯粉10、黄秋葵15、刺嫩芽15、柏子仁8、田七2、五加皮2、益母草2、丁葵草1、蜜桶花2、五味子1、莪术3、党参1、白术2、当归1、胡椒面2、黄豆酱15、姜末4、葱末4、食盐6、米醋12、白酒8、大豆油适量。
所述的葛根虾仁酱的制备方法，包括以下步骤：
（1）、将田七、五加皮、益母草、丁葵草、蜜桶花等中药原料，混合加10倍水大火煮沸，文火熬制1小时，过滤去渣，得保健液；
（2）、将葛根去皮切块浸泡在含有8%食盐的水溶液中5小时，捞出沥干，入笼蒸熟，取出与刺嫩芽、柏子仁分别烘干破碎研磨成粉，与紫薯粉混匀文火炒制熟香，得葛根混粉；
（3）、将虾仁洗净与保健液、白酒、米醋搅拌均匀，密封浸泡3小时，入锅焖煮至微干切制颗粒状，将蛋清粉用温水化开成浆，虾仁颗粒均匀裹浆，入熟热大豆油锅内煎炸熟香，捞出沥干余油，待用；
（4）、将胡椒面、姜末、葱末混匀，取其重量1.5倍的大豆油入锅热熟，加入混匀物料，煎炒出香，加入葛根混粉、油炸虾仁颗粒、黄豆酱及其它剩余原料，混合，加水焖煮至稠状，即得。
Claims (2)
1.一种葛根虾仁酱，其特征在于是由下述重量份的原料制成：虾仁30-45、蛋清粉3-5、葛根30-50、紫薯粉5-10、黄秋葵10-15、刺嫩芽10-15、柏子仁5-10、田七2-3、五加皮2-3、益母草2-3、丁葵草1-2、蜜桶花2-3、五味子1-2、莪术2-5、党参1-2、白术2-3、当归1-2、胡椒面1-3、黄豆酱10-15、姜末2-5、葱末2-4、食盐3-6、米醋10-12、白酒5-10、大豆油适量。
2.一种如权利要求1所述的葛根虾仁酱的制备方法，其特征在于包括以下步骤：（1）、将田七、五加皮、益母草、丁葵草、蜜桶花、黄秋葵、五味子、莪术、党参、白术、当归，混合加8-12倍水大火煮沸，文火熬制1-2小时，过滤去渣，得保健液；
（2）、将葛根去皮切块浸泡在含有6-8%食盐的水溶液中3-5小时，捞出沥干，入笼蒸熟，取出与刺嫩芽、柏子仁分别烘干破碎研磨成粉，与紫薯粉混匀文火炒制熟香，得葛根混粉；
（3）、将虾仁洗净与保健液、白酒、米醋搅拌均匀，密封浸泡1-3小时，入锅焖煮至微干切制颗粒状，将蛋清粉用温水化开成浆，虾仁颗粒均匀裹浆，入熟热大豆油锅内煎炸熟香，捞出沥干余油，待用；
（4）、将胡椒面、姜末、葱末混匀，取其重量1-1.5倍的大豆油入锅热熟，加入混匀物料，煎炒出香，加入葛根混粉、油炸虾仁颗粒、黄豆酱及其它剩余原料，混合，加水焖煮至稠状，即得。
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