CN104207101A - 番茄果蔬风味的蘸酱及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L27/63—Ketchup
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种番茄果蔬风味的蘸酱,由以下组份和质量份数组成,番茄酱25-30质量份数;辣椒泥8-12质量份数;水40-50质量份数;白砂糖0.5-1.2质量份数;食盐0.8-1.5质量份数;藤椒油2-4质量份数;植物油2-5质量份数;料酒0.5-0.9质量份数;香辛料2-4质量份数;变性淀粉0.8-2.2质量份数;鲜味剂0.8-2质量份数;柠檬酸0.2-0.5质量份数,本发明体现了番茄、辣椒与藤椒味道的完美结合。生产上辣椒的腌制控制技术制作出风味特别的辣椒原料,用炒锅代替了传统的调配罐,有效控制最终产品中的水分,提高产品口感和质感。
Description
技术领域
本发明涉及番茄食品加工领域,是一种番茄果蔬风味的蘸酱及其制备方法。
背景技术
辣椒为茄科植物,具有丰富的营养成分,研究表明每百克辣椒维生素C含量高达198毫克,居蔬菜之首位。辣椒中维生素B、胡萝卜素以及钙、铁等矿物质含量亦较丰富,在烹调中具有为菜品增色、赋辣、修饰异常滋味、增香等作用,是非常有发展前途的食、药两用资源。
番茄为茄科植物,果实富含胡萝卜素、维生素C、B族维生素等,特别是它所含的番茄红素,对人体的健康更有益处,而一些水果如西瓜、柚、杏只含有少量的茄红素;番茄具特殊风味,酸甜可口,是全世界栽培最为普遍的果菜之一。在我国传统的饮食文化中,以辣椒、番茄为主要原料的辣味调味品深受广大人民所喜爱。随着经济的发展,生活质量的日益提高,人们对生活质量的要求越来越高,对食品、调味品的要求也越来越高,高品质、色香味俱全的辣椒酱成为多数人们餐桌上必不可少的调味品。
同时作为调味品的一种,蘸酱越来越受到人们的喜爱,可以随意蘸食食材,使用方便,如何将辣椒和番茄融合在一起提供一种新的蘸酱,并避免辣椒上火等不利,成本食品领域的一个技术问题。
发明内容
本发明的目的是针对现有技术中存在的技术缺陷,而提供一种番茄果蔬风味的蘸酱及其制备方法。
为实现本发明的目的所采用的技术方案是:
一种番茄果蔬风味的蘸酱,由以下组份和质量份数组成,
番茄酱25-30质量份数;
辣椒泥8-12质量份数;
水40-50质量份数;
白砂糖0.5-1.2质量份数;
食盐0.8-1.5质量份数;
藤椒油2-4质量份数;
植物油2-5质量份数;
料酒0.5-0.9质量份数;
香辛料2-4质量份数;
变性淀粉0.8-2.2质量份数;
鲜味剂0.8-2质量份数;
柠檬酸0.2-0.5质量份数,
其中所述的辣椒泥的制备方法为将75-84质量份数新鲜辣椒处理后剁成约0.5-1cm大小的碎块,加入8-15质量份数食盐,3-5质量份数大蒜、3-5质量份数生姜并拌匀,入缸体密封行厌氧乳酸发酵,发酵温度控制在25-30℃,发酵成熟后的辣椒进行85-95℃巴氏灭菌,最后用打浆机打成辣椒泥。
所述的鲜味剂包括味精0.8-2质量份数和呈味核苷酸二钠0.05-0.01质量份数。
一种番茄果蔬风味的蘸酱的制备方法,包括以下步骤,
1)调制番茄酱:将番茄酱加水、白砂糖、食盐、变性淀粉、柠檬酸后加热至85-90℃,调配12-15min使各物料均匀混合;
2)夹层锅炒酱:夹层锅加植物油并加热到110-130℃时加入辣椒泥、香辛料、料酒炒至出香,再加入步骤1中调制好的酱料一起炒匀,然后加入味精、呈味核苷酸二钠炒匀;
3)酱料的输送:将炒制好的酱料转移至缓冲罐;
4)加热:将缓冲罐的物料泵送到管式加热器并加热至90-94℃;
5)灌装:将加热完的物料泵送到灌装机90℃以上温度热灌装;
6)杀菌:将灌装好的产品进入杀菌隧道94℃以上蒸汽杀菌5-10min;
7)冷却:杀菌好的产品冷却到50℃以下。
在所述的步骤1中,先将番茄酱加部分水溶解并循环搅拌3-5min,然后加入变性淀粉和余量水并循环搅拌3-5min,然后加热升温至85℃后加入白砂糖、食盐、柠檬酸并搅拌混合溶解;最后将混合的物料加热到85-90℃,在真空度500-800mpa下循环搅拌10-15min。
所述的步骤3中酱料输送方式采用将负压抽料***由管道将物料由夹层锅直接抽入缓冲罐。
与现有技术相比,本发明的有益效果是:
本发明体现了番茄、辣椒与藤椒味道的完美结合。生产上辣椒的腌制控制技术制作出风味特别的辣椒原料,用炒锅代替了传统的调配罐,有效控制最终产品中的水分,提高产品口感和质感;炒制酱料更改了传统倾倒卸料的方式,采用更先进的负压吸料输送方式,提高生产效率和生产安全性。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
第一实施例
一种番茄果蔬风味的蘸酱,由以下组份组成,
番茄酱25Kg;
辣椒泥8Kg;
水40Kg;
白砂糖0.5Kg;
食盐0.8Kg;
藤椒油2Kg;
植物油2Kg;
料酒0.5Kg;
香辛料2Kg;
变性淀粉0.8Kg;
味精0.8Kg;
呈味核苷酸二钠0.05Kg;
柠檬酸0.2Kg,
其中所述的辣椒泥的制备方法为选取75Kg新鲜辣椒,要求肉质厚实,辣度适中,色泽红艳。将鲜辣椒去把、去蒂,同时将腐烂的和青皮辣椒挑出,用自来水进行清洗。将洗净辣椒放入消毒水中浸泡消毒,然后取出晾干;用剁椒机把辣椒剁成约0.5-1cm大小的碎块,加入8Kg食盐,3Kg大蒜、3Kg生姜并拌匀,入缸体密封行厌氧乳酸发酵,发酵温度控制在25-30℃,利用自然环境以乳酸菌为主的微生物在中盐浓度发酵,发酵时间在一月左右,发酵成熟后的辣椒进行85℃巴氏灭菌,最后用打浆机打成辣椒泥。
具体制备方法如下
1)调制番茄酱:将溶性固形物Brix36%的番茄酱置入调配罐中并加部分水溶解同时循环搅拌3min,然后将变性淀粉用余量水溶解后加入并循环搅拌3min,调配罐开始加热升温;调配罐温度达到85℃时加入白砂糖、食盐、柠檬酸搅拌混合溶解;混合的物料加热到88℃,在真空度500mpa下循环搅拌10min即可。
2)夹层锅炒酱:夹层锅加植物油加热到110℃时加入辣椒泥、香辛料、料酒炒至出香,油温不宜过高,炒制时物料温度在100℃左右。酱料颜色和香味炒出来后,再加入步骤1中调制好的酱料一起炒匀,然后加入味精、呈味核苷酸二钠炒匀;
3)酱料的输送:将炒制好的酱料利用负压抽料***转移至缓冲罐;采用气动真空泵所产生的负压通过管子直接从夹层锅锅体吸取酱料,整个输送过程完全在密闭的状态下完成,杜绝了酱料受工作环境、操作人员所带来的污染,也避免了高温酱料在倾倒外露时对操作人员的不安全伤害。
4)加热:将缓冲罐的物料泵送到管式加热器并加热至90℃;
5)灌装:将加热完的物料泵送到灌装机90℃以上温度热灌装;
6)杀菌:将灌装好的产品进入杀菌隧道94℃以上蒸汽杀菌5min;
7)冷却:杀菌好的产品冷却到50℃以下。
第二实施例
一种番茄果蔬风味的蘸酱,由以下组份组成,
番茄酱30Kg;
辣椒泥12Kg;
水50Kg;
白砂糖1.2Kg;
食盐1.5Kg;
藤椒油4Kg;
植物油5Kg;
料酒0.9Kg;
香辛料4Kg;
变性淀粉2.2Kg;
味精2Kg;
呈味核苷酸二钠0.01Kg;
柠檬酸0.5Kg,
其中所述的辣椒泥的制备方法为将84Kg新鲜辣椒处理后剁成约0.5-1cm大小的碎块,加入15Kg食盐,5Kg大蒜、5Kg生姜并拌匀,入缸体密封行厌氧乳酸发酵,发酵温度控制在25-30℃,发酵成熟后的辣椒进行95℃巴氏灭菌,最后用打浆机打成辣椒泥。
具体制备方法如下
1)调制番茄酱:将番茄酱加水、白砂糖、食盐、变性淀粉、柠檬酸后加热至90℃,搅拌15min调配均匀;
2)夹层锅炒酱:夹层锅加植物油加热到130℃时加入辣椒泥、香辛料、料酒炒至出香,再加入步骤1中调制好的酱料一起炒匀,然后加入味精、呈味核苷酸二钠炒匀;
3)酱料的输送:将炒制好的酱料转移至缓冲罐,采用气动真空泵所产生的负压通过管子直接从夹层锅锅体吸取酱料,整个输送过程完全在密闭的状态下完成,杜绝了酱料受工作环境、操作人员所带来的污染,也避免了高温酱料在倾倒外露时对操作人员的不安全伤害;
4)加热:将缓冲罐的物料泵送到管式加热器并加热至94℃;
5)灌装:将加热完的物料泵送到灌装机90℃以上温度热灌装;
6)杀菌:将灌装好的产品进入杀菌隧道94℃以上蒸汽杀菌10min;
7)冷却:杀菌好的产品冷却到50℃以下。
第三实施例
一种番茄果蔬风味的蘸酱,由以下组份组成,
番茄酱28Kg;
辣椒泥10Kg;
水45Kg;
白砂糖1Kg;
食盐1Kg;
藤椒油3Kg;
植物油4Kg;
料酒0.7Kg;
香辛料3Kg;
变性淀粉1.5Kg;
味精1.5Kg;
呈味核苷酸二钠0.08Kg;
柠檬酸0.3Kg,
其中所述的辣椒泥的制备方法为将80Kg新鲜辣椒处理后剁成约0.5-1cm大小的碎块,加入10Kg食盐,3Kg大蒜、3Kg生姜并拌匀,入缸体密封行厌氧乳酸发酵,发酵温度控制在25-30℃,发酵成熟后的辣椒进行90℃巴氏灭菌,最后用打浆机打成辣椒泥。
具体制备方法如下
1)调制番茄酱:将番茄酱加水、白砂糖、食盐、变性淀粉、柠檬酸后加热至88℃,搅拌14min调配均匀;
2)夹层锅炒酱:夹层锅加植物油加热到120℃时加入辣椒泥、香辛料、料酒炒至出香,再加入步骤1中调制好的酱料一起炒匀,然后加入味精、呈味核苷酸二钠炒匀;
3)酱料的输送:将炒制好的酱料转移至缓冲罐,采用气动真空泵所产生的负压通过管子直接从夹层锅锅体吸取酱料,整个输送过程完全在密闭的状态下完成,杜绝了酱料受工作环境、操作人员所带来的污染,也避免了高温酱料在倾倒外露时对操作人员的不安全伤害;
4)加热:将缓冲罐的物料泵送到管式加热器并加热至92℃;
5)灌装:将加热完的物料泵送到灌装机90℃以上温度热灌装;
6)杀菌:将灌装好的产品进入杀菌隧道94℃以上蒸汽杀菌8min;
7)冷却:杀菌好的产品冷却到50℃以下。
需要说明都是,对于以上实施例,将各组份用量按照相同比例增加或减少,所得各组份的重量份数关系均属于本发明的保护范围
经大量实验表明,单纯多食辣椒易引起上火,在辣椒酱中加入番茄后,能有效改善辣椒酱引起的机体上火症状,使得制成的番茄辣椒酱不上火。同时本发明将辣椒加入酵母发酵后再与番茄共同炒制,增加了产品的风味,酸辣可口,更适宜于老人和孩子食用。本发明所述工艺基本保留了原材料所含维生素等有机营养成分,制成的番茄辣椒酱有番茄香味,食用广泛。同时由于控制了产品中的水分,在制成番茄辣椒酱后,避免水分过多造成的番茄辣椒酱发生霉变,提高产品稳定性。
番茄富含维生素和番茄红素的营养价值得到了更多人的认可。番茄含有丰富的维生素C和维生素D,可以预防毛细血管出血症;含有铁、钙、镁等,有益于补血;番茄含的番茄红素具有抗氧化,能抑制基因突变、降低核酸损伤、减少心血管疾病及预防癌症等多种功效。
藤椒含有丰富的铁质、维生素和人体所需的各种氨基酸,具有散寒解毒,散淤活络,消食健胃,增进食欲之功效。现代医学认为藤椒的作用包括抗溃疡、抗腹泻、保肝、对肠肌活动的双向作用、保护心脏、降血压、抗凝血、抑制病原微生物、抗癌等作用。
辣椒含有丰富的维生素C,可以控制心脏病及冠状动脉硬化,降低胆固醇;含有较多抗氧化物质,可预防癌症及其他慢性疾病;可以使呼吸道畅通,用以治疗咳嗽、感冒。辣椒具有强烈的促进血液循环的作用,可以改善怕冷、冻伤、血管性头痛等症状。它含有一种特殊物质,能加速新陈代谢以达到燃烧体内脂肪的效果显著,从而起到减肥作用。
本发明突破了传统蘸酱的概念,把时尚营养食材与传统的味道相结合,即让消费者吃到了喜爱的味又补充了营养,满足了餐饮及终端消费的需求。其可以直接蘸食食材及食物,比如火锅蘸食的调味;也可用于菜肴的烹饪,比如将本发明的产品加水及其他调味料一起煮制藤椒鱼。在餐饮和家庭烹饪上应用广泛,有好的发展潜力和经济效果。
以上所述仅是本发明的优选实施方式,应当指出的是,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (5)
1.一种番茄果蔬风味的蘸酱,其特征在于,由以下和质量份数组成,
番茄酱25-30质量份数;
辣椒泥8-12质量份数;
水40-50质量份数;
白砂糖0.5-1.2质量份数;
食盐0.8-1.5质量份数;
藤椒油2-4质量份数;
植物油2-5质量份数;
料酒0.5-0.9质量份数;
香辛料2-4质量份数;
变性淀粉0.8-2.2质量份数;
鲜味剂0.8-2质量份数;
柠檬酸0.2-0.5质量份数,
其中所述的辣椒泥的制备方法为将75-84质量份数新鲜辣椒处理后剁成约0.5-1cm大小的碎块,加入8-15质量份数食盐,3-5质量份数大蒜、3-5质量份数生姜并拌匀,入缸体密封行厌氧乳酸发酵,发酵温度控制在25-30℃,发酵成熟后的辣椒进行85-95℃巴氏灭菌,最后用打浆机打成辣椒泥。
2.如权利要求1所述番茄果蔬风味的蘸酱,其特征在于,所述的鲜味剂包括味精0.8-2质量份数和呈味核苷酸二钠0.05-0.01质量份数。
3.一种权利要求1或2所述的番茄果蔬风味的蘸酱的制备方法,其特征在于,包括以下步骤,
1)调制番茄酱:将番茄酱加水、白砂糖、食盐、变性淀粉、柠檬酸后加热至85-90℃,调配12-15min使各物料均匀混合;
2)夹层锅炒酱:夹层锅加植物油并加热到110-130℃时加入辣椒泥、香辛料、料酒炒至出香,再加入步骤1中调制好的酱料一起炒匀,然后加入味精、呈味核苷酸二钠炒匀;
3)酱料的输送:将炒制好的酱料转移至缓冲罐;
4)加热:将缓冲罐的物料泵送到管式加热器并加热至90-94℃;
5)灌装:将加热完的物料泵送到灌装机90℃以上温度热灌装;
6)杀菌:将灌装好的产品进入杀菌隧道94℃以上蒸汽杀菌5-10min;
7)冷却:杀菌好的产品冷却到50℃以下。
4.如权利要求3所述的番茄果蔬风味的蘸酱的制备方法,其特征在于,在所述的步骤1中,先将番茄酱加部分水溶解并循环搅拌3-5min,然后加入变性淀粉和余量水并循环搅拌3-5min,然后加热升温至85℃后加入白砂糖、食盐、柠檬酸并搅拌混合溶解;最后将混合的物料加热到85-90℃,在真空度500-800mpa下循环搅拌10-15min。
5.如权利要求3所述的番茄果蔬风味的蘸酱的制备方法,其特征在于,所述的步骤3中酱料输送方式采用将负压抽料***由管道将物料由夹层锅直接抽入缓冲罐。
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