CN104921077A - 一种鸡肉辣椒酱及其制备方法 - Google Patents
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 12
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 241001646834 Mesona Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
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- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 244000226021 Anacardium occidentale Species 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 241000208966 Polygala Species 0.000 claims description 4
- 240000007164 Salvia officinalis Species 0.000 claims description 4
- 235000020226 cashew nut Nutrition 0.000 claims description 4
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- 240000004160 Capsicum annuum Species 0.000 claims 3
- 235000013330 chicken meat Nutrition 0.000 abstract description 15
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- 235000013399 edible fruits Nutrition 0.000 abstract description 3
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
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- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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Abstract
一种鸡肉辣椒酱及其制备方法,其特征在于由下列重量份的原料制成:干红辣椒200-210、糯米5-6、荷兰豆4-5、刺嫩芽10-11、鸡肉丁40-45、决明子2-3、金樱子1-2、猪苓3-4、茯苓2-3、凉粉草10-11、奶粉35-40、植物乳杆菌10-11、食盐30-35、蔗糖25-30、CaCl20.4-0.5。本发明用干红辣椒作原料可减少浓缩的工艺过程,用于发酵辣椒酱的植物乳杆菌耐酸、耐盐,发酵出的辣椒酱品质高,添加的CaCl2、食盐、蔗糖的量适中,使本发明中的辣椒硬度适中,口感好,盐味、色泽好,发酵后期加入的奶粉经发酵形成凝胶包覆在辣椒表面,减少对胃黏膜的刺激,而凉粉草可以避免上火,此外本发明还可降脂。
Description
技术领域
本发明属于食品加工技术领域,涉及一种酱,尤其涉及一种鸡肉辣椒酱及其制备方法。
背景技术
随着我国经济的发展和人民生活水平的提高,人民大衣调味品的营养和保健功能有了进一步的认识,对调味品的需求逐步增大。辣椒酱作为辛辣味的主要调味剂,是食品烹饪中不可少的调味品。发酵辣椒酱既营养又别具风味,但目前我国发酵辣椒酱的生产多采用传统的自然发酵,发酵速度慢,且每一批产品品质很难达到一致,难以满足工业化大生产的需要,而以乳酸菌纯种发酵的辣椒酱可缩短发酵周期,保证稳定安全的产品品质,具有重要的意义。
发明内容
本发明的目的是提供一种鸡肉辣椒酱及其制备方法,本发明具有口感好,营养健康的特点。
本发明所采用的技术方案是:
一种鸡肉辣椒酱,其特征在于由下列重量份的原料制成:
干红辣椒200-210、腰果14-16、花生13-15、海带8-9、豌豆粉8-9、益智仁1-2、远志3-4、丹参2-3、莲子心1-2、凉粉草11-12、奶粉35-40、植物乳杆菌10-11、食盐30-35、蔗糖25-30、CaCl20.4-0.5。
所述的鸡肉辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将益智仁、远志、丹参、莲子心、凉粉草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将干红辣椒破碎,加入2-2.5倍的清水,然后加入食盐、蔗糖、CaCl2,充分搅拌均匀,在100℃下灭菌15分钟后装入坛中,接入植物乳杆菌,在37℃下发酵8天,然后加入奶粉拌匀,继续发酵8-10小时;
(3)将腰果、花生送入油锅中大火炸制5-7分钟后捞出、沥干,碾碎;
(4)将海带送入开水锅中大火煮制8-10分钟后捞出、剁碎,然后与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,然后进行灌装,在85℃下灭菌20分钟,即得。
本发明的有益效果为:
本发明采用含水量低的干红辣椒作为原料,减少了浓缩的工艺过程,降低了生产成本,且本发明选用发酵辣椒酱的乳酸菌植物乳杆菌耐酸、耐盐,使发酵出的辣椒酱品质高,且本发明添加的CaCl2、食盐、蔗糖的量适中,使本发明中的辣椒硬度适中,口感好,且盐味、色泽好,同时,本发明在发酵后期加入了奶粉,经发酵形成凝胶包覆在辣椒表面,可减少对胃黏膜的刺激,而添加的凉粉草可以避免上火,此外,本发明还含有多种中药成分,具有降脂的功效。
具体实施方式
一种鸡肉辣椒酱,其特征在于由下列重量份(公斤)的原料制成:
干红辣椒200、糯米5、荷兰豆4、刺嫩芽10、鸡肉丁40、决明子2、金樱子1、猪苓3、茯苓2、凉粉草10、奶粉35、植物乳杆菌10、食盐30、蔗糖25、CaCl20.4。
所述的鸡肉辣椒酱的制备方法,包括以下步骤:
(1)将决明子、金樱子、猪苓、茯苓、凉粉草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将干红辣椒破碎,加入2-2.5倍的清水,然后加入食盐、蔗糖、CaCl2,充分搅拌均匀,在100℃下灭菌15分钟后装入坛中,接入植物乳杆菌,在37℃下发酵8天,然后加入奶粉拌匀,继续发酵8-10小时;
(3)将糯米、荷兰豆粉碎,加水调成糊,与鸡肉丁混合拌匀,送入油锅中大火炸制7-8分钟;
(4)将上述工艺未用到的原料送入开水锅,大火煮制5-8分钟后捞出、沥干、剁碎,然后与步骤(1)、(2)、(3)所得物料混合拌匀,然后进行灌装,在85℃下灭菌20分钟,即得。
Claims (2)
1.一种鸡肉辣椒酱,其特征在于由下列重量份的原料制成:
干红辣椒200-210、腰果14-16、花生13-15、海带8-9、豌豆粉8-9、益智仁1-2、远志3-4、丹参2-3、莲子心1-2、凉粉草11-12、奶粉35-40、植物乳杆菌10-11、食盐30-35、蔗糖25-30、CaCl20.4-0.5。
2.根据权利要求1所述的鸡肉辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将益智仁、远志、丹参、莲子心、凉粉草加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将干红辣椒破碎,加入2-2.5倍的清水,然后加入食盐、蔗糖、CaCl2,充分搅拌均匀,在100℃下灭菌15分钟后装入坛中,接入植物乳杆菌,在37℃下发酵8天,然后加入奶粉拌匀,继续发酵8-10小时;
(3)将腰果、花生送入油锅中大火炸制5-7分钟后捞出、沥干,碾碎;
(4)将海带送入开水锅中大火煮制8-10分钟后捞出、剁碎,然后与步骤(1)、(2)、(3)所得物料及剩余物料混合拌匀,然后进行灌装,在85℃下灭菌20分钟,即得。
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CN106974260A (zh) * | 2017-05-23 | 2017-07-25 | 马鞍山市十月丰食品有限公司 | 一种混合野菜辣椒酱及其制备方法 |
Citations (2)
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CN103989138A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种米香辣椒酱及其制备方法 |
CN104381969A (zh) * | 2014-10-30 | 2015-03-04 | 张鹏 | 一种竹笋辣酱 |
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CN103989138A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种米香辣椒酱及其制备方法 |
CN104381969A (zh) * | 2014-10-30 | 2015-03-04 | 张鹏 | 一种竹笋辣酱 |
Non-Patent Citations (1)
Title |
---|
时永杰: "乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发", 《中国优秀硕士学位论文全文数据库(电子期刊)工程科技Ⅰ辑》 * |
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CN106974260A (zh) * | 2017-05-23 | 2017-07-25 | 马鞍山市十月丰食品有限公司 | 一种混合野菜辣椒酱及其制备方法 |
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