CN107467630A - 一种营养丰富辣椒酱的制备工艺 - Google Patents
一种营养丰富辣椒酱的制备工艺 Download PDFInfo
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Abstract
本发明公开了一种营养丰富辣椒酱的制备工艺,包括如下步骤:将阳离子瓜尔胶、水混合搅拌,加入羧甲基淀粉钠继续搅拌,加入豆豉、小米辣混合均匀,倒入含有油热锅中炒制,加入大蒜、姜末、小葱继续炒制,得到预处理小米辣;向预处理小米辣中加入红曲米、大豆油混合均匀,加入中药粉、红枣粉混合均匀,加水熬煮,包装并高温灭菌,得到营养丰富辣椒酱。本发明营养丰富,口感独特,且汤色好,保质期常,成本低。
Description
技术领域
本发明涉及辣椒酱技术领域,尤其涉及一种营养丰富辣椒酱的制备工艺。
背景技术
人们在日常生活中常使用调味品来增加菜肴的色、香、味,促进食欲。目前,在烹饪剁椒鱼头的过程中,经常需要添加辣椒酱以增加风味,市场上销售的辣椒酱种类繁多,但其大多只具备调味功能,营养单一,已不能满足消费者日益增长的需求。
发明内容
本发明提出了一种营养丰富辣椒酱的制备工艺,本发明营养丰富,口感独特,且汤色好,保质期常,成本低。
本发明提出了一种营养丰富辣椒酱的制备工艺,包括如下步骤:
S1、将阳离子瓜尔胶、水混合搅拌,加入羧甲基淀粉钠继续搅拌,加入豆豉、小米辣混合均匀,倒入含有油热锅中炒制,加入大蒜、姜末、小葱继续炒制,得到预处理小米辣;
S2、向预处理小米辣中加入红曲米、大豆油混合均匀,加入中药粉、红枣粉混合均匀,加水熬煮,包装并高温灭菌,得到营养丰富辣椒酱。
优选地,在S1中,将阳离子瓜尔胶、水混合搅拌过程中,搅拌时间为1-2h,搅拌温度为60-70℃。
优选地,在S1中,阳离子瓜尔胶、羧甲基淀粉钠的重量比为1-3:1-2。
优选地,在S1中,豆豉、小米辣的重量比为20-40:20-50。
优选地,在S2中,红曲米、大豆油的重量比为1-2:1-4。
优选地,在S2中,中药粉、红枣粉的重量比为1-3:0.1-0.2。
优选地,在S2中,加水熬煮过程中,加入2-4倍水熬煮至含水量为50-80wt%。
优选地,所述的营养丰富辣椒酱的制备工艺,包括如下步骤:
S1、按重量份将1-3份阳离子瓜尔胶、20-30份水混合搅拌1-2h,搅拌温度为60-70℃,加入1-2份羧甲基淀粉钠继续搅拌15-35min,加入20-40份豆豉、20-50份小米辣混合均匀,倒入含有1-2份油的热锅中炒制5-15min,加入1-5份大蒜、1-2份姜末、1-2份小葱继续炒制2-4min,得到预处理小米辣;
S2、向预处理小米辣中加入1-2份红曲米、1-4份大豆油混合均匀,加入1-3份中药粉、0.1-0.2份红枣粉混合均匀,加入2-4倍水熬煮至含水量为50-80wt%,包装并高温灭菌,得到营养丰富辣椒酱。
本发明中,阳离子瓜儿胶与羧甲基淀粉钠在水相条件下相遇时,发生分子内或分子间交联并凝胶化,不仅乳化活性高,且分散性好,粘性适中,流动性好,与豆豉、小米辣复配,相互间分散性好,并可包裹在其表面,在油锅炒制过程中,可有效保留豆豉和辣椒的风味,避免了豆豉的易破碎问题,增强辣椒酱的口感,并延长了保质期,各种配料了提高辣椒酱的整体口感,配合加入大蒜、姜末、小葱炒制,风味独特,配方合理科学,且营养丰富,辣味适中,适合于大众的口味,无任何的添加剂或防腐成分,绿色环保,成本低,制作方法简单,该辣椒酱在常温的保存情况下时间为12-18个月。
具体实施方式
实施例1
一种营养丰富辣椒酱的制备工艺,包括如下步骤:
S1、将阳离子瓜尔胶、水混合搅拌,加入羧甲基淀粉钠继续搅拌,加入豆豉、小米辣混合均匀,倒入含有油热锅中炒制,加入大蒜、姜末、小葱继续炒制,得到预处理小米辣;
S2、向预处理小米辣中加入红曲米、大豆油混合均匀,加入中药粉、红枣粉混合均匀,加水熬煮,包装并高温灭菌,得到营养丰富辣椒酱。
实施例2
一种营养丰富辣椒酱的制备工艺,包括如下步骤:
S1、按重量份将3份阳离子瓜尔胶、20份水混合搅拌2h,搅拌温度为60℃,加入2份羧甲基淀粉钠继续搅拌15min,加入40份豆豉、20份小米辣混合均匀,倒入含有2份油的热锅中炒制5min,加入5份大蒜、1份姜末、2份小葱继续炒制2min,得到预处理小米辣;
S2、向预处理小米辣中加入2份红曲米、1份大豆油混合均匀,加入3份中药粉、0.1份红枣粉混合均匀,加入4倍水熬煮至含水量为50wt%,包装并高温灭菌,得到营养丰富辣椒酱。
实施例3
一种营养丰富辣椒酱的制备工艺,包括如下步骤:
S1、按重量份将1份阳离子瓜尔胶、30份水混合搅拌1h,搅拌温度为70℃,加入1份羧甲基淀粉钠继续搅拌35min,加入20份豆豉、50份小米辣混合均匀,倒入含有1份油的热锅中炒制15min,加入1份大蒜、2份姜末、1份小葱继续炒制4min,得到预处理小米辣;
S2、向预处理小米辣中加入1份红曲米、4份大豆油混合均匀,加入1份中药粉、0.2份红枣粉混合均匀,加入2倍水熬煮至含水量为80wt%,包装并高温灭菌,得到营养丰富辣椒酱。
实施例4
一种营养丰富辣椒酱的制备工艺,包括如下步骤:
S1、按重量份将1.5份阳离子瓜尔胶、28份水混合搅拌1.5h,搅拌温度为67℃,加入1.2份羧甲基淀粉钠继续搅拌26min,加入32份豆豉、35份小米辣混合均匀,倒入含有1.2份油的热锅中炒制12min,加入2份大蒜、1.6份姜末、1.5份小葱继续炒制3min,得到预处理小米辣;
S2、向预处理小米辣中加入1.4份红曲米、2份大豆油混合均匀,加入2份中药粉、0.12份红枣粉混合均匀,加入3倍水熬煮至含水量为62wt%,包装并高温灭菌,得到营养丰富辣椒酱。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种营养丰富辣椒酱的制备工艺,其特征在于,包括如下步骤:
S1、将阳离子瓜尔胶、水混合搅拌,加入羧甲基淀粉钠继续搅拌,加入豆豉、小米辣混合均匀,倒入含有油热锅中炒制,加入大蒜、姜末、小葱继续炒制,得到预处理小米辣;
S2、向预处理小米辣中加入红曲米、大豆油混合均匀,加入中药粉、红枣粉混合均匀,加水熬煮,包装并高温灭菌,得到营养丰富辣椒酱。
2.根据权利要求1所述的营养丰富辣椒酱的制备工艺,其特征在于,在S1中,将阳离子瓜尔胶、水混合搅拌过程中,搅拌时间为1-2h,搅拌温度为60-70℃。
3.根据权利要求1所述的营养丰富辣椒酱的制备工艺,其特征在于,在S1中,阳离子瓜尔胶、羧甲基淀粉钠的重量比为1-3:1-2。
4.根据权利要求1所述的营养丰富辣椒酱的制备工艺,其特征在于,在S1中,豆豉、小米辣的重量比为20-40:20-50。
5.根据权利要求1所述的营养丰富辣椒酱的制备工艺,其特征在于,在S2中,红曲米、大豆油的重量比为1-2:1-4。
6.根据权利要求1所述的营养丰富辣椒酱的制备工艺,其特征在于,在S2中,中药粉、红枣粉的重量比为1-3:0.1-0.2。
7.根据权利要求1所述的营养丰富辣椒酱的制备工艺,其特征在于,在S2中,加水熬煮过程中,加入2-4倍水熬煮至含水量为50-80wt%。
8.根据权利要求1-7任一项所述的营养丰富辣椒酱的制备工艺,其特征在于,包括如下步骤:
S1、按重量份将1-3份阳离子瓜尔胶、20-30份水混合搅拌1-2h,搅拌温度为60-70℃,加入1-2份羧甲基淀粉钠继续搅拌15-35min,加入20-40份豆豉、20-50份小米辣混合均匀,倒入含有1-2份油的热锅中炒制5-15min,加入1-5份大蒜、1-2份姜末、1-2份小葱继续炒制2-4min,得到预处理小米辣;
S2、向预处理小米辣中加入1-2份红曲米、1-4份大豆油混合均匀,加入1-3份中药粉、0.1-0.2份红枣粉混合均匀,加入2-4倍水熬煮至含水量为50-80wt%,包装并高温灭菌,得到营养丰富辣椒酱。
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CN104305160A (zh) * | 2014-11-18 | 2015-01-28 | 杨宁 | 高山辣椒酱的制作方法 |
CN105077194A (zh) * | 2015-08-31 | 2015-11-25 | 许昌学院 | 一种新型鲜辣椒酱及其制备方法 |
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CN105077194A (zh) * | 2015-08-31 | 2015-11-25 | 许昌学院 | 一种新型鲜辣椒酱及其制备方法 |
CN105815749A (zh) * | 2016-03-30 | 2016-08-03 | *** | 一种即食辣椒酱及其制备方法 |
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