CN110810820A - 一种鹿肉蘑菇酱的生产方法 - Google Patents
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Abstract
本发明公开了一种鹿肉蘑菇酱的生产方法，它按如下重量份的比例配制原料，植物油22‑28份、葱2‑4份、姜1‑3份、马鹿肉16‑26份、香辛粉0.1‑0.2份、豆豉10‑20份、香菇30‑50份、大辣椒面8‑12份、灯笼椒面2‑4份、鲜辣椒50‑65份、水12‑18份、白糖8‑12份、枣泥3‑4份、醋2.8‑3.5份、芝麻0.2‑0.4份、味精2.5‑3.5份、山梨酸钾0.1‑0.2份；经过炒制和熬制得鹿肉蘑菇酱成品。该方法生产的鹿肉蘑菇酱具有营养丰富、口感好、风味独特和易保存的特点。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种鹿肉蘑菇酱的生产方法。
背景技术
鹿肉味甘，性温，能益气血，具有高蛋白、低脂肪、含胆固醇很低等特点，含有多种活性物质，对人体的血液循环系统、神经系统有良好的调节作用。鹿肉属药食两用食材，常常与中草药配伍，做药膳，食用方式多样。目前市场上鹿肉产品种类繁多，例如鹿肉干、鹿肉松、鹿肉酱等。
肉酱制品作为我国传统肉制品，肉酱制品具有食用方便、营养丰富、口感好、味道好、易保存的特点。近年来，肉酱制品的生产逐渐由作坊式走向规模化集约化。鹿肉虽然营养保健作用很好，但是鹿肉具有很强烈的腥膻味，现有技术的鹿肉制品口感和味道不能够满足人们的要求。
发明内容
本发明的目的在于克服现有技术的问题，提供一种鹿肉蘑菇酱的生产方法，该方法生产的鹿肉蘑菇酱具有营养丰富、口感好、风味独特和易保存的特点。
本发明的目的是通过如下技术方案来实现的，一种鹿肉蘑菇酱的生产方法，包括如下步骤：
（1）配料：按如下重量份的比例配制原料，植物油22-28份、葱2-4份、姜1-3份、马鹿肉16-26份、香辛粉0.1-0.2份、豆豉10-20份、香菇30-50份、大辣椒面8-12份、灯笼椒面2-4份、鲜辣椒50-65份、水12-18份、白糖8-12份、枣泥3-4份、醋2.8-3.5份、芝麻0.2-0.4份、味精2.5-3.5份、山梨酸钾0.1-0.2份；其中，马鹿肉、香菇和鲜辣椒切丁，葱和姜切末；
（2）炒制：用少量的植物油将芝麻炒熟制得熟芝麻；将10-14份的植物油加入锅内烧热，加入马鹿肉丁中火炒制10-15分钟，制得炒马鹿肉丁；将余下的植物油加入锅内烧热，加入葱末、姜末、豆豉、小火炒出香味后，再加入大辣椒面、灯笼椒面、鲜辣椒丁和香菇丁，小火炒制15-20分钟，制得炒香菇辣椒酱；
（3）熬制：将水、炒马鹿肉丁、炒香菇辣椒酱、白糖、枣泥和醋加入锅内，小火熬制30-40分钟，蒸发掉80-90%水分；将熟芝麻、味精、山梨酸钾加入锅内，搅拌均匀，出锅冷却，制得鹿肉蘑菇酱成品。
作为本发明优化方案，按如下重量份的比例配制原料，植物油24-26份、葱2.5-3.5份、姜1.5-2.5份、马鹿肉18-24份、香辛粉0.1-0.2份、豆豉13-17份、香菇35-45份、大辣椒面9-11份、灯笼椒面2.5-3.5份、鲜辣椒55-60份、水14-16份、白糖9-11份、枣泥3-4份、醋2.8-3.5份、芝麻0.2-0.4份、味精2.5-3.5份、山梨酸钾0.1-0.2份。
作为本发明最更优化方案，按如下重量份的比例配制原料，植物油25份、葱3份、姜2份、马鹿肉21份、香辛粉0.157份、豆豉15份、香菇43份、大辣椒面9.4份、灯笼椒面3.1份、鲜辣椒57份、水15.5份、白糖9.4份、枣泥3.4份、醋3.1份、芝麻0.315份、味精3.1份、山梨酸钾0.142份。
所述的香辛粉由孜然粉0.15-0.25份、胡椒粉0.25-0.35份、花椒粉0.10-0.20份配制而成。
所述的大辣椒面是由长辣椒加工而成，属于中辣中香辣椒，将成熟变红的长辣椒经过去蒂、干燥、连皮带籽一起粉碎而成。
所述的灯笼椒面是由灯笼形辣椒加工而成，属于微辣特香辣椒，将成熟变红的灯笼形辣椒经过去蒂、干燥、连皮带籽一起粉碎而成。
所述的鲜辣椒是长辣椒，属于中辣中香辣椒，将成熟绿色新鲜的长辣椒经过去蒂、去籽、切丁而成。
与现有技术相比本发明的有益效果为 ：
（1）本发明的方法使用了马鹿肉做主料之一，它是一种营养保健食品；
（2）本发明的方法使用了香辛料、白糖、姜、醋和大量的辣椒面，去除鹿肉的腥膻味；
（3）本发明的方法大量使用了鲜辣椒，增加了鹿肉蘑菇酱的清香味；
（4）本发明的方法将马鹿肉丁先进行炒制，将马鹿肉丁内部的水分锁住在肉丁内部，使马鹿肉丁具有肉质细腻、口感较好的特点；
（5）本发明的方法配料独特，具有香、辣、鲜味特别清新，微酸，清香味留口余香、开胃、助体力、提神的特点，与现有的同类产品比较，独具特色。
具体实施方式
下面结合具体实施例对本发明作进一步的描述。
一种鹿肉蘑菇酱的生产方法，包括如下步骤：
（1）配料：按如下重量份的比例配制原料，植物油25kg、葱3kg、姜2kg、马鹿肉21kg、香辛粉0.157kg、豆豉15kg、香菇43kg、大辣椒面9.4kg、灯笼椒面3.1kg、鲜辣椒57kg、水15.5kg、白糖9.4kg、枣泥3.4kg、醋3.1kg、芝麻0.315kg、味精3.1kg、山梨酸钾0.142kg；其中，马鹿肉、香菇和鲜辣椒切丁，葱和姜切末；所述的香辛粉由孜然粉0.2份、胡椒粉0.3份、花椒粉0.15份的比例配制而成；
（2）炒制：用少量的植物油将芝麻炒熟制得熟芝麻；将15kg的植物油加入锅内烧热，加入马鹿肉丁中火炒制15分钟，制得炒马鹿肉丁；将余下的植物油加入锅内烧热，加入葱末、姜末、豆豉、小火炒出香味后，再加入大辣椒面、灯笼椒面、鲜辣椒丁和香菇丁，小火炒制18分钟，制得炒香菇辣椒酱；
（3）熬制：将水、炒马鹿肉丁、炒香菇辣椒酱、白糖、枣泥和醋加入锅内，小火熬制35分钟，蒸发掉85%水分；将熟芝麻、味精、山梨酸钾加入锅内，搅拌均匀，出锅冷却，制得鹿肉蘑菇酱成品。
Claims (4)
1.一种鹿肉蘑菇酱的生产方法，包括如下步骤：
（1）配料：按如下重量份的比例配制原料，植物油22-28份、葱2-4份、姜1-3份、马鹿肉16-26份、香辛粉0.1-0.2份、豆豉10-20份、香菇30-50份、大辣椒面8-12份、灯笼椒面2-4份、鲜辣椒50-65份、水12-18份、白糖8-12份、枣泥3-4份、醋2.8-3.5份、芝麻0.2-0.4份、味精2.5-3.5份、山梨酸钾0.1-0.2份；其中，马鹿肉、香菇和鲜辣椒切丁，葱和姜切末；
（2）炒制：用少量的植物油将芝麻炒熟制得熟芝麻；将10-14份的植物油加入锅内烧热，加入马鹿肉丁中火炒制10-20分钟，制得炒马鹿肉丁；将余下的植物油加入锅内烧热，加入葱末、姜末、豆豉、小火炒出香味后，再加入大辣椒面、灯笼椒面、鲜辣椒丁和香菇丁，小火炒制15-20分钟，制得炒香菇辣椒酱；
（3）熬制：将水、炒马鹿肉丁、炒香菇辣椒酱、白糖、枣泥和醋加入锅内，小火熬制30-40分钟，蒸发掉80-90%水分；将熟芝麻、味精、山梨酸钾加入锅内，搅拌均匀，出锅冷却，制得鹿肉蘑菇酱成品。
2.根据权利要求1所述鹿肉蘑菇酱的生产方法，其特征在于：按如下重量份的比例配制原料，植物油24-26份、葱2.5-3.5份、姜1.5-2.5份、马鹿肉18-24份、香辛粉0.1-0.2份、豆豉13-17份、香菇35-45份、大辣椒面9-11份、灯笼椒面2.5-3.5份、鲜辣椒55-60份、水14-16份、白糖9-11份、枣泥3-4份、醋2.8-3.5份、芝麻0.2-0.4份、味精2.5-3.5份、山梨酸钾0.1-0.2份。
3.根据权利要求2所述鹿肉蘑菇酱的生产方法，其特征在于：按如下重量份的比例配制原料，植物油25份、葱3份、姜2份、马鹿肉21份、香辛粉0.157份、豆豉15份、香菇43份、大辣椒面9.4份、灯笼椒面3.1份、鲜辣椒57份、水15.5份、白糖9.4份、枣泥3.4份、醋3.1份、芝麻0.315份、味精3.1份、山梨酸钾0.142份。
4.根据权利要求1至3任意一项所述鹿肉蘑菇酱的生产方法，其特征在于：所述的香辛粉由孜然粉0.15-0.25份、胡椒粉0.25-0.35份、花椒粉0.10-0.20份配制而成。
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