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Jingdong book

自己酿 DIY酿酱油、米酒、醋、味噌、豆腐乳等20种家用调味料

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自己酿 DIY酿酱油、米酒、醋、味噌、豆腐乳等20种家用调味料

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不偷工、不加料,随手酿制百分之百纯调味料。
拒绝黑心食品上餐桌,成功手酿厨房调味料的第一本书!
我们平常食用的一些酱料,材料与做法其实都很简单,作者回归最传统的酿造方法,教你使用自己的双手,加上时间的酝酿,制作各种家用常备调味料,为自己和家人的健康把关。
Content Description

《自己酿 DIY酿酱油、米酒、醋、味噌、豆腐乳等20种家用调味料》教你制作20种最基本的调味料制作方法,学会它们就等于学会酿制百种调味酱料。每一种调味料的制作过程都有详细的步骤图解,让每个人跟着做就会成功。书中还会教你辨别各种调味料的真假,以及各种调味料的成功关键与保存方法,更透露了将一种酱料变出数十种口味的美味秘诀。
在食品安全问题备受关注的年代,吃自己酿的酱,最实在最安心!
Author Description

徐茂挥,从小成长于桃园客家乡村,看着祖母依循着四季酿制各式酱料与酱菜,无形中学得一身家传酿造功夫。曾经赴中国大陆学习许多酿造、酿渍及微生物应用的技术,在台湾设立合法酒厂,目前担任台湾中华农特产品生产加工酿造协进会理事长等职,在台湾各地教授传统酿造技术。
获奖记录:
2013年度台湾桃园县原住民部落大学课程讲师特优奖
2014年中式米食产品创意大赛佳作
古丽丽,目前担任台湾中华农特产品生产加工酿造协进会秘书长等职。
贵阳市生产力促进中心酿酒师、评酒员
Catalogue

Chapter1 酒醋类
作者序一传统酿渍薪传师的使命感
作者序二坚持食材的天然性与方便性
导读酿酱之前的事
消毒用酒精制法
单位使用说明
甜酒酿|充满酒香的甜滋味
米酒|清澈透明的酿造香气
福州红糟|腌制肉类的最佳调味料
客家红糟|天然滋养的红色调味品
柳橙酒|每一口都是微醺的果香
米醋|调和食物口感的关键
柠檬醋|时间酝酿下的有益饮品

Chapter2 米曲类
米豆曲|酿制品的重要媒介
酱油|愈陈愈香的料理佳酿
豆豉|无法取代的陈年酱香
豆腐乳|每一口都是绵密豆香
味噌|取代味精的天然调味料
豆酱|炒、蒸、腌、拌料理的好搭档

Chapter3 果酱类
客家橘酱|令人开胃的清爽蘸酱
番茄酱|保存当季的甜蜜果香
花生酱|餐桌上的家常养生佐酱

Chapter4 酿渍类
辣椒酱|香辣,但不火辣
奈良渍酱|风味出奇的甜渍酱

Chapter5 其他类
纳豆|在家也能自制健康好菌
香葱酱|人人都爱浓郁葱香
酿酱器具材料购买咨询
Book Abstract

《自己酿 DIY酿酱油、米酒、醋、味噌、豆腐乳等20种家用调味料》:
制作果酱的原料选择,有以下四点须注意:
1. 尽量选用较成熟又有香气的水果,有些水果皮可以吃,可连皮一起做。
柑橘类的水果因皮有大量香气,但又有苦味,可少量抛刮皮丝加入熬煮,但不可将白囊加入,如柠檬皮、柚子皮。有时因水果味道较淡,就可采用两种以上的水果组合熬制,或加一些加味材料,如肉桂粉或茶粉等。
2. 糖的选择
尽量选择味淡或颜色较淡,不会影响主体水果风味的糖。平常用的特砂糖就很方便,价格便宜且容易取得;麦芽糖只能做配角,可增加果酱的黏稠度及糖味的清香;蜂蜜的使用要慎重,只适合少数产品。当然每个人的口味很重要,没什么绝对的好或不好,自己或食用对象喜欢就好。
3. 果胶物质
最好是水果中就有的种类,如果不够,可从苹果中熬出胶质来代用,或直接多加一些麦芽糖来增加浓稠感。
4. 酸性物质
主要作用是使产品更爽口,调整PH 值至呈微酸性,对产品的保存也有帮助。我习惯用新鲜的柠檬来增酸,很多人直接拿柠檬酸来调酸。我觉得用新鲜柠檬及自酿的醋酸来调酸是一个不错的选择。
传统模式与现代模式的果酱制作不相同。
传统模式的果酱,重点在偏甜,是利用高糖度来作防腐保存的,而且果酱成品的颜色较深,产品包装罐较大。常使用的口诀是:600g 水果,600g 糖,用慢火去熬制。最后果酱糖度至少在50 度以上。
现代模式的果酱,采用降糖、调酸、调整PH 值及冷藏的方式来达到保存较久之目的,做出的果酱色泽鲜艳可口,不太甜,可避免因为太甜而增加身体的负荷。产品走向多样化,包装精致,容量有所减小。
……
Introduction

【作者序一】
传统酿渍薪传师的使命感
我是东海堂徐氏第十八世后代,世居桃园县新屋乡,我们家是一个标准的客家大家庭,白天父母亲在大马路旁边开杂货店做生意,三位伯父家则种田种菜,平常为了安全,我常被送去跟祖母做伴,在传统的三合院老家房舍中进进出出玩乐,因此常常接触到各式传统实用的酿渍产品,如平常酿些糯米酒、阳桃酒、姜酒、葡萄酒,冬天萝卜盛产期,则采收腌渍做福菜(加盐腌渍过的酸菜)、萝卜干及年终才会做一次的糟嬷(客家红糟)。在过农历年期间,家人利用敬神祭祖后煮熟的牲礼供品腌渍红糟,每年来拜年或回娘家的亲戚朋友就随时有好吃的红糟肉可以享用。夏天则看到祖母利用空出的谷仓培养出米豆曲,用于腌渍咸冬瓜、豆腐乳及客家米酱,伯母们也随时利用晒谷场晒豆干、晒蔬菜,以及脚踩芥菜做出好吃的酸菜及梅干菜或福菜……从来也没有想到长大后的我会成为传统酿渍传承的薪传师,或许这就是一种因缘,也是一种机缘,更是一种使命感。
大学毕业服义务预官役时,进入通讯部队当营队辅导长,第一次正式接触大团体伙房餐饮料理的管理配菜采买实务工作,奠定了我食品安全管理的基础,后来进入台市高中职当军训教官从事八年的教学辅导工作,也奠定了我的教学基础。1987年因长辈的提携及新朝集团需要人手,我毅然转换跑道,进入食品界的鲜奶业、饮料业做全面的生产行销管理工作,后来又改做茶类及保健食品的生产销售工作。在这期间我曾到大陆投资设厂,认识了许多酿造、酿渍及微生物应用的高手,积累了对生物生技发酵食品微生物应用的研究开发经验,当时在《乡间小路》杂志上刊出不少稿件,2003年台湾酒厂开放,我又投资设厂进行生产销售,至此从食品饮料界又踏入酿造界。
从初期的酿酒、酿醋、从事两岸交流,到出版《台湾酿酒实务》及《酿醋实务》两本书之后,为了圆“让传统的技艺,赋予新的传承”之梦,更为发扬客家人酿渍产品的精华,我不断利用旧有家传的基础,结合现代科学理论依据,从实务中对酿渍加工的配方做定量、定性研究。正好利用十几年来在职训局当技艺训练讲师教授酿渍课程的机会,我与工作伙伴古丽丽老师及年长的学员们充分验证配方并建立起酿渍理论基础,将可行的加工原则与步骤汇集在这本书中。
本书送给酿渍爱好者及想从事酿渍DIY的读者,只要你愿意动手做,逐步参照本书各单元的步骤去实际体验,应该有一定程度的帮助。
徐茂挥
【作者序二】
坚持食材的天然性与方便性
从年轻时买各种食谱开始,对于食谱里的各项菜品的配方材料,只要看到不是属于天然的或不容易买得到的食材,即使内容里面有喜欢吃的菜色, 我也不会买下该本食谱。所以,食材的天然性与取得的方便性,绝对是让人想挽起袖来自己做的动力来源。
一向秉持着我的原则(食材的天然性及取得的方便性),加上从事职业训练教学多年的经验与心得,借助正确的配方及简单而完整的做法,与各位同好互相切磋,期望大家都能在自己酿的过程中,感受到健康又单纯的幸福滋味。
这本书的诞生,除了要感谢中华农特产品生产加工酿造协进会理事长徐茂挥老师一路走来的提携,也要感谢幸福文化出版社所有参与同仁的努力, 没有各位的辛劳就没有这本书的诞生。各位辛苦了!
古丽丽
【导读】
酿酱之前的事
本书是我和古丽丽老师十年来在“劳委会”职训局职业训练中心农产品加工领域的教学精华之一,为了推广“让传统的技艺,赋予新的传承”之理念而分享的一本发酵食品酿渍技艺传承的书,它是一本初学者的工具书,也是进阶者自我检视连贯性酿渍方法的书,为了让读者或学员能更得心应手地使用本书,我先为各位做导读。
整本书分为五大类:酒醋类、米曲类、果酱类、酿渍类和其他类。除介绍基本原则外,还主要介绍了各种实际应用,希望读者能连贯阅读。
酿酒类章节有甜酒酿、谷类酒之米酒、客家红糟、福州红糟与水果酒之柳橙酒,主要是谈发酵食品中的酒精发酵,其中所区分出的谷物酒类与水果酒类的酿制大原则与方法,又分酿造酒、浸泡酒和再制酒三种做法。这已涵盖所有酿酒基础,读者千万别只看示范的这几种而已,一定要举一反三,其实只要将原料更换,就可以做出另一种新产品。为了适应读者的不同需求, 前面单元只呈现熟料米酒与生料米酒的DIY 做法。
酿醋类章节有米醋、水果醋之柠檬醋,主要介绍醋类,区分酿造醋与浸泡醋两大类,以柠檬浸泡醋作为示范,由于培养醋与温度、气候有关联,建议读者把握夏天酿醋、冬天酿酒的大原则,如此才会事半功倍,减少失败。
米曲类章节有米豆曲、豆豉、豆腐乳、味噌、味醂、豆酱、酱油。每单元都有相连性,尤其是米豆曲这单元特别重要,只要掌握生产技巧,其他问题都会迎刃而解。
果酱类章节有番茄酱、客家橘酱、花生酱,除了提供一个简易可行又低糖的制作方法外,也提供一个高级的浆果类的果酱熬制法,其实也可用来制作浓缩果汁,另外客家橘酱之做法与果酱做法相似,但有其特殊意义,读者可互补学习。
酿渍类章节有辣椒酱、奈良渍酱,主要是将传统与现代结合,用标准的定量方式,减少“大概”与“随便”的模糊地带。
其他类的有纳豆、香葱酱(也是一种特殊酱汁),原料在日常生活中常见又容易取得。


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欣叶 御大福 芋头麻薯 180g

周销量 600+

$1.66 $1.99 83折

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