CN107397154A - 一种甘草鲜虾味甜辣烟熏辣条的制备方法 - Google Patents
一种甘草鲜虾味甜辣烟熏辣条的制备方法 Download PDFInfo
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Abstract
本发明公开了一种甘草鲜虾味甜辣烟熏辣条的制备方法,将辣椒、花椒、紫菜粉碎煎煮过滤后将煎煮液加入甘草粉煮沸浓缩,之后再加入其它调料等进行煎煮搅拌,将处理后的鲜虾加入其中进行浸泡后搅碎与调料液一起进行烹煮,加入大豆粉等材料搅拌混合均匀,揉成面团后挤压成型,表面刷油后进行烟熏既得甘草鲜虾味甜辣烟熏辣条。本发明制备的烟熏辣条具备甘草的清甜,柠檬草的柠檬味,鲜虾的鲜,以及果木的烟熏味,营养丰富,口感独特,保质期长。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种甘草鲜虾味甜辣烟熏辣条的制备方法。
背景技术
甘草为豆科甘草属多年生草本或亚灌木,喜光照充足、雨量较少、昼夜温差大的生态条件,是中国荒漠与半荒漠地区优势资源植物之一。甘草是一味大宗药材,具有补脾益气、清热解毒、润肺止咳、调和诸药之功效,素有“十药九草”、“无草不药”之称,也是食品、烟草、日用化工、畜牧养殖等多种产业的原材料。
烟熏制品是指以畜禽肉为原料,经选料、修整、调味、腌制(或不腌制)、成型,经过加热成熟、冷却、包装等工艺制作的开袋即食的一类预制食品。烟熏肉制品广泛传播于世界各地,它以烟熏特色风味得到人们的喜爱,在传统肉制品中占有重要地位。烟熏肉制品色泽美观、风味诱人,其烟熏工艺具有抑菌、延长保质期的作用,是传统肉制品加工的主要方式,在世界各地都有广阔的市场。随着冷藏技术的发展,烟熏作为贮藏手段已不重要,其更重要的作用是改善肉的色泽和提高肉的风味。
大豆富含植物蛋白、大豆异黄酮以及钙铁磷等丰富的营养物质。同时含有膳食纤维,且不含胆固醇,被普遍赞誉为“田中之肉”,制作辣条的机器名为功能白面膨化机,其原理是通过机器内部的高速旋转的部件在高压的情况下将其瞬间由生变成熟化制品,将不同的模具(辣条模具或者辣片模具)放进机头螺母内,就可以做出不同的面制品(辣条或辣片)。将制作好的熟化制品,加上辣椒油、食用盐、味精、香料等佐料,真正的辣条和辣片就做成了。
发明内容
本发明提供一种甘草鲜虾味甜辣烟熏辣条的制备方法,本发明制备的烟熏辣条具备甘草的清甜,柠檬草的柠檬味,鲜虾的鲜,以及果木的烟熏味,营养丰富,口感独特,保质期长。
本发明是通过以下技术方案实现的:
一种甘草鲜虾味甜辣烟熏辣条的制备方法,其特征在于,包括以下步骤:
(1)煎煮液的制备
将5-15重量份辣椒、2-3重量份花椒、2-5重量份紫菜粉碎并混合,加入50-80重量份水中浸没持续煎煮1-2小时,过滤,将5-15重量份将甘草打磨成粉加入滤液中,煮沸10-20分钟,滤液浓缩至原来的1/2,在30-45℃的温度下保温1-2小时,待用;
(2)调料液的制备
将2-5重量份柠檬草、1-3重量份艾草打成粉置于步骤(1)所得溶液中,加入10-20重量份的水,再次煎煮1-2小时,加入1-5重量份味精、2-5重量份盐、2-3重量份生抽、2-5重量份果酒,搅拌1-3小时后,待用;
(3)鲜虾的处理与挤压成型
将2-5重量份鲜虾洗净,晾干,浸泡在步骤(2)所得物中12-24小时,将浸泡好的鲜虾搅碎后及步骤(2)所得物一起加水进行烹煮,加入15-25重量份大豆粉与10-15重量份大豆分离蛋白,置于真空低速搅拌20-60分钟后,加入0.05-0.1重量份苯甲酸钠、2-3重量份胡椒、2-3重量份孜然粉,混合均匀,揉成面团后静放后,挤压成圆柱状,待用;
(4)烟熏与冷却
将步骤(3)所得物表面刷上一层食用油后,在烟熏炉中进行干燥、烟熏、熟化后冷却后,既得所述的甘草鲜虾味甜辣烟熏辣条。
所述的静放为在温度为20-30℃,密封放置30-60分钟。
所述的烟熏炉中干燥温度为50-70℃,烟熏温度为55-65℃,熟化温度为80-90℃,控制时间为30-60分钟。
所述的冷却为在室温下自然冷却,或喷淋冷水进行冷却。
本发明的优点是:
本发明将辣椒、花椒、紫菜粉碎煎煮过滤后将煎煮液加入甘草粉煮沸浓缩,之后再加入其它调料等进行煎煮搅拌,将处理后的鲜虾加入其中进行浸泡后搅碎与调料液一起进行烹煮,加入大豆粉等材料搅拌混合均匀,揉成面团后挤压成型,表面刷油后进行烟熏既得甘草鲜虾味甜辣烟熏辣条。本发明将各种材料进行煎煮后浓缩保留了材料的风味与有效成分,避免了在食用时会发生味道不均匀的情况,柠檬草粉碎后进行煎煮时会散发出一种天然浓郁的柠檬清香,且材料易得,成本低廉,可进行去腥,将鲜虾洗净后浸泡在调料液中,去腥效果好,浸泡后将调料液一起进行烹煮,减少了调味料的用量,节约了成本,烟熏使得辣条表面颜色深,并具有烟熏香味,且可延长保质期。本发明制备的烟熏辣条具备甘草的清甜,柠檬草的柠檬味,鲜虾的鲜,以及果木的烟熏味,营养丰富,口感独特,保质期长。
具体实施方式
一种甘草鲜虾味甜辣烟熏辣条的制备方法,其特征在于,包括以下步骤:
(1)煎煮液的制备
将10重量份辣椒、2.5重量份花椒、3重量份紫菜粉碎并混合,加入70重量份水中浸没持续煎煮1.5小时,过滤,将10重量份将甘草打磨成粉加入滤液中,煮沸15分钟,滤液浓缩至原来的1/2,在40℃的温度下保温1.5小时,待用;
(2)调料液的制备
将3重量份柠檬草、2重量份艾草打成粉置于步骤(1)所得溶液中,加入15重量份的水,再次煎煮1.5小时,加入3重量份味精、3重量份盐、2.5重量份生抽、3重量份果酒,搅拌2小时后,待用;
(3)鲜虾的处理与挤压成型
将3重量份鲜虾洗净,晾干,浸泡在步骤(2)所得物中36小时,将浸泡好的鲜虾搅碎后及步骤(2)所得物一起加水进行烹煮,加入20重量份大豆粉与13重量份大豆分离蛋白,置于真空低速搅拌40分钟后,加入0.08重量份苯甲酸钠、2.5重量份胡椒、2.5重量份孜然粉,混合均匀,揉成面团后静放后,挤压成圆柱状,待用;
(4)烟熏与冷却
将步骤(3)所得物表面刷上一层食用油后,在烟熏炉中进行干燥、烟熏、熟化后冷却后,既得所述的甘草鲜虾味甜辣烟熏辣条。
所述的静放为在温度为25℃,密封放置40分钟。
所述的烟熏炉中干燥温度为60℃,烟熏温度为60℃,熟化温度为85℃,控制时间为45分钟。
所述的冷却为在室温下自然冷却,或喷淋冷水进行冷却。
Claims (4)
1.一种甘草鲜虾味甜辣烟熏辣条的制备方法,其特征在于,包括以下步骤:
(1)煎煮液的制备
将5-15重量份辣椒、2-3重量份花椒、2-5重量份紫菜粉碎并混合,加入50-80重量份水中浸没持续煎煮1-2小时,过滤,将5-15重量份将甘草打磨成粉加入滤液中,煮沸10-20分钟,滤液浓缩至原来的1/2,在30-45℃的温度下保温1-2小时,待用;
(2)调料液的制备
将2-5重量份柠檬草、1-3重量份艾草打成粉置于步骤(1)所得溶液中,加入10-20重量份的水,再次煎煮1-2小时,加入1-5重量份味精、2-5重量份盐、2-3重量份生抽、2-5重量份果酒,搅拌1-3小时后,待用;
(3)鲜虾的处理与挤压成型
将2-5重量份鲜虾洗净,晾干,浸泡在步骤(2)所得物中12-24小时,将浸泡好的鲜虾搅碎后及步骤(2)所得物一起加水进行烹煮,加入15-25重量份大豆粉与10-15重量份大豆分离蛋白,置于真空低速搅拌20-60分钟后,加入0.05-0.1重量份苯甲酸钠、2-3重量份胡椒、2-3重量份孜然粉,混合均匀,揉成面团后静放后,挤压成圆柱状,待用;
烟熏与冷却
将步骤(3)所得物表面刷上一层食用油后,在烟熏炉中进行干燥、烟熏、熟化后冷却后,既得所述的甘草鲜虾味甜辣烟熏辣条。
2.根据权利要求1所述的一种甘草鲜虾味甜辣烟熏辣条的制备方法,其特征在于,所述的静放为在温度为20-30℃,密封放置30-60分钟。
3.根据权利要求1所述的一种甘草鲜虾味甜辣烟熏辣条的制备方法,其特征在于,所述的烟熏炉中干燥温度为50-70℃,烟熏温度为55-65℃,熟化温度为80-90℃,控制时间为30-60分钟。
4.根据权利要求1所述的一种甘草鲜虾味甜辣烟熏辣条的制备方法,其特征在于,所述的冷却为在室温下自然冷却,或喷淋冷水进行冷却。
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