CN107173788A - 一种无任何添加剂的枸杞辣椒酱及其制备方法 - Google Patents
一种无任何添加剂的枸杞辣椒酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种无任何添加剂的枸杞辣椒酱及其制备方法。是将新鲜的红辣椒清洗干净，控干净表面的水分后剁碎，枸杞清洗干净后晾晒干，粉碎即可；花生炒熟粉碎；芝麻炒熟冷却；鲜姜清洗控干粉碎；大蒜粉碎；把醋倒在没有任何油渍的锅里，加入盐和白糖，加热至去掉酸味后冷却；等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装入事先杀菌的瓶中。本发明采用的方法制作的辣椒酱最大特点是不添加任何添加剂和防腐剂的前提下常温下能保持三年的货架期；辣椒酱内的辣椒不经过任何程序的加热，不破坏辣椒的任何营养成分，同时保持了新鲜辣椒特有的鲜味。辣味柔和，浓郁清香，口感极好，具有色香味俱佳，具有丰富的营养价值。食用可靠，安全健康，尤其适合工业化生产，会产生很好的经济效益。
Description
技术领域
本发明属于食品领域，尤其是涉及一种无任何添加剂的佐餐食品的制作方法。
背景技术
辣椒为茄科草本植物辣椒及共变种的果实。果实通常成圆锥形或长圆形，未成熟时呈绿色，成熟后变成鲜红色、黄色或紫色，以红色最为常见。辣椒的果实因果皮含有辣椒素而有辣味。能增进食欲。辣椒中维生素C的含量在蔬菜中居第一位。
辣椒原产于中南美洲热带地区，原产国是墨西哥。15世纪末，哥伦布发现美洲之後把辣椒带回欧洲，并由此传播到世界其他地方。于明代传入中国。清陈淏子之《花镜》有番椒的记载。今中国各地普遍栽培，成为一种大众化蔬菜。
辣椒具有温中散寒，对口腔及胃肠有刺激作用，能增强肠胃蠕动，促进消化液分泌，改善食欲，并能抑制肠内异常发酵。我国一些医学、营养专家对湘、川等省进行调查，发现这些普遍喜食辣椒的省区，胃溃疡的发病率远低于其他省区。这是由于辣椒能刺激人体***素E2的释放，有利于促进胃黏膜的再生，维持胃肠细胞功能，防治胃溃疡，用于胃寒疼痛，胃肠胀气，消化不良；它的根有活血消肿，外用治冻疮；常吃青椒能预防胆结石，青椒含有丰富的维生素，尤其是维生素C，可使体内多余的胆固醇转变为胆汁酸，从而预防胆结石，已患胆结石者多吃富含维生素C的青椒，对缓解病情有一定作用；以辣椒为主要原料，配以大蒜、山楂的提取物及维生素E，制成“保健品”，食用后能改善心脏功能，促进血液循环。此外，常食辣椒可降低血脂，减少血栓形成，对心血管***疾病有一定预防作用；中医认为辛辣食物既能促进血液循环，又能增进脑细胞活性，有助延缓衰老，纾缓多种疾病。
辣椒酱是用辣椒制作成的酱料，是餐桌上比较常见的调味品。
为能够延长辣椒酱的货架期，现有技术中采用了许多技术手段，市售产品通常会添加一定比例的防腐剂，这虽然能够延长辣椒酱的货架期，但是无疑会给食用者的身体健康造成隐患。
又如在制辣椒酱的过程中加大盐的使用量的方法增加辣椒酱的货架期，然而多放盐并不好，一个太咸对身体不好，二个放盐太多的辣椒酱容易浆化掉，变成辣椒汤。
现有技术中也有将植物油烧到7成熟后冷却，倒入辣椒酱酱中使油覆盖在其上3—4cm厚以隔绝空气的方法，如此可使辣椒酱放1年不坏。然而这对于工业化生产而言货架期远远不足。
发明内容
本发明的目的在于提供一种在不添加任何添加剂及防腐剂的情况下在常温下保持三年的货架期的辣椒酱及其制备方法，这是任何已有专利无法做到的。
发明人在进行可保持新鲜辣椒的鲜味辣椒酱研发的过程中，试图在辣椒酱中调入醋，然而加醋时成品会带有强烈醋酸味，由此发明人产生将米醋内的醋酸以使酸味去除掉的灵感，经过试验，酸味去除，并且发明人意外的发现，把醋与盐、白糖按照特定的比例混合，加热至去掉米醋中的醋酸，即直观上没有醋味后冷却，调入本发明所述的枸杞辣椒酱中使用，辣椒酱不仅保持新鲜辣椒的鲜味，且还产生另一货架期三年的出乎意料的技术效果。
基于上述意外发现，进过反复的试验，发明人研发出了本发明要求保护的产品。
本发明技术问题是按以下的技术方案实施的：
一种无任何添加剂的枸杞辣椒酱制备方法，是将新鲜的红辣椒清洗干净，控干净表面的水分后剁碎，枸杞清洗干净后晾晒干，粉碎即可；花生炒熟粉碎；芝麻炒熟冷却；鲜姜清洗控干粉碎；大蒜粉碎；把醋倒在没有任何油渍的锅里，加入盐和白糖，加热至去掉醋酸后冷却；等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装入事先杀菌的瓶中，其所用原料品种及其质量配比为：
本发明同时要求保护按照上述方法制备而得的辣椒酱。
辣椒酱中添加了一定数量的枸杞子，同样具有枸杞的营养价值和药用价值：擅长明目；提高机体免疫力，可以补气强精、滋补肝肾、抗衰老、止消渴、暖身体、抗肿瘤的功效。降三高，调节血糖，降低血压，防治高血压、心脏病、动脉硬化等症。枸杞子还有兴奋大脑神经、兴奋呼吸、促进胃肠蠕动等作用。
辣椒酱中添加了一定量炒熟的花生和芝麻，不但增加了辣椒酱的香味，同时二者含有丰富的维生素E，具有很强的抗氧化作用，这些都可以起到延缓变质的作用。
辣椒酱中添加蒜的目的，一是增加辣椒酱的风味，二是大蒜中含有一种叫“硫化丙烯”的辣素，其杀菌能力可达到青霉素的十分之一，它的抗氧化活性优于人参，能够杀菌解毒，对病原菌和寄生虫都有良好的杀灭作用，延长食品的保存时间；
辣椒酱中添加姜的目的，一是将自身的辛辣味和特殊芳香渗入到菜肴中，使之鲜美可口，味道清香，二是生姜还具有解毒杀菌的作用。是因为姜中的姜辣素进入体内后，能产生一种抗氧化酶，它有很强的对付氧自由基的本领，比维生素E还要强得多，也能增加食品的保质期。
有益效果：
本发明辣椒酱中使用加热沸腾直至无醋酸的米醋、白糖和盐的混合物，配以其他辅料，在去除了米醋所带来醋酸味的前提下，产生了延长货架期的功效，使得辣椒酱在不添加任何添加剂和防腐剂的前提下常温下能保持三年的货架期；同时，此辣椒酱中的辣椒不经过加热，不破坏辣椒的任何营养成分，保持了新鲜辣椒的鲜味，辣味柔和，浓郁清香，添加的枸杞子、芝麻、花生、姜、蒜等物质，使辣椒酱的营养成分更加丰富，口味馨香。食用可靠，安全健康，尤其适合工业化生产，会产生很好的经济效益。
具体实施方式
下面的实施实例可以使任何感兴趣的普通民众，尤其规模化辣椒酱生产企业更全面地理解本发明，但不以任何方式限制本发明。
实施例1
将10斤新鲜的红辣椒清洗干净控干净表面的水分后剁碎；1斤枸杞子清洗干净后晾晒干，粉碎即可；1斤花生炒熟粉碎；0.6斤芝麻炒熟冷却；2斤鲜姜清洗控干粉碎；2斤大蒜粉碎；2斤米醋倒在没有任何油渍的锅里，加入0.6斤盐和0.8斤白糖，加热沸腾后冷却。准备好0.2斤味精。等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装瓶，装辣酱所用的瓶必须事先杀菌。
实施例2
将5斤新鲜的红辣椒清洗干净控干净表面的水分后剁碎；1斤枸杞子清洗干净后晾晒干，粉碎即可；0.8斤花生炒熟粉碎；0.6斤芝麻炒熟冷却；2斤鲜姜清洗控干粉碎；2斤大蒜粉碎；2斤米醋倒在没有任何油渍的锅里，加入0.3斤盐和0.4斤白糖，加热沸腾后冷却。准备好0.2斤味精。等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装瓶，装辣酱所用的瓶必须事先杀菌。
实施例3
将8斤新鲜的红辣椒清洗干净控干净表面的水分后剁碎；1斤枸杞子清洗干净后晾晒干，粉碎即可；0.5斤花生炒熟粉碎；0.3斤芝麻炒熟冷却；2斤鲜姜清洗控干粉碎；1斤大蒜粉碎；2斤米醋倒在没有任何油渍的锅里，加入0.3斤盐和0.4斤白糖，加热沸腾后冷却。准备好0.1斤味精。等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装瓶，装辣酱所用的瓶必须事先杀菌。
实施例4
将9斤新鲜的红辣椒清洗干净控干净表面的水分后剁碎；0.5斤枸杞子清洗干净后晾晒干，粉碎即可；1斤花生炒熟粉碎；0.3斤芝麻炒熟冷却；2斤鲜姜清洗控干粉碎；1斤大蒜粉碎；1斤米醋倒在没有任何油渍的锅里，加入0.4斤盐和0.6斤白糖，加热沸腾后冷却。准备好0.15斤味精。等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装瓶，装辣酱所用的瓶必须事先杀菌。
对比例1
将10斤新鲜的红辣椒清洗干净控干净表面的水分后剁碎；1斤枸杞子清洗干净后晾晒干，粉碎即可；1斤花生炒熟粉碎；0.6斤芝麻炒熟冷却；2斤鲜姜清洗控干粉碎；2斤大蒜粉碎；0.6斤盐和0.8斤白糖，0.2斤味精。将上述材料混合搅拌均匀就可以装瓶，装辣酱所用的瓶必须事先杀菌。
对比例2
将10斤新鲜的红辣椒清洗干净控干净表面的水分后剁碎；1斤枸杞子清洗干净后晾晒干，粉碎即可；1斤花生炒熟粉碎；0.6斤芝麻炒熟冷却；2斤鲜姜清洗控干粉碎；2斤大蒜粉碎；2斤米醋中加入0.6斤盐和0.8斤白糖，准备好0.2斤味精。将上述材料混合搅拌均匀就可以装瓶，装辣酱所用的瓶必须事先杀菌。
表1添加不同成分辣椒酱品质评定
Claims (2)
1.一种无任何添加剂的枸杞辣椒酱制备方法，包括以下步骤：
将新鲜的红辣椒清洗干净，控干净表面的水分后剁碎，枸杞清洗干净后晾晒干，粉碎；花生炒熟粉碎；芝麻炒熟冷却；鲜姜清洗控干粉碎；大蒜粉碎；把醋倒在没有任何油渍的锅里，加入盐和白糖，加热至去掉醋酸后冷却；等醋彻底冷却后，把辣椒、枸杞、花生、芝麻、姜、蒜、味精加进去搅拌均匀就可以装入事先杀菌的瓶中；
其所用原料品种及其质量配比为：
2.按照权利要求1所述的方法而制备的辣椒酱。
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