CN108669503A - 一种营养剁辣椒的制备工艺 - Google Patents
一种营养剁辣椒的制备工艺 Download PDFInfo
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- CN108669503A CN108669503A CN201810383659.8A CN201810383659A CN108669503A CN 108669503 A CN108669503 A CN 108669503A CN 201810383659 A CN201810383659 A CN 201810383659A CN 108669503 A CN108669503 A CN 108669503A
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 32
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 9
- 230000035764 nutrition Effects 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 244000271144 Crinum americanum Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 241000894006 Bacteria Species 0.000 claims 1
- 230000003068 static effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000003127 knee Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 235000008434 ginseng Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种营养剁辣椒的制备工艺,本发明在原料中加入地参,含有人体需要的20多种微量元素,食用后具有提神醒脑,开胃化食,补肝肾虚,强腰膝筋骨之功效,还具有减肥的特殊功效,长期食用可防高血压,糖尿病,癌症;同时,采用低盐发酵腌制,保留了辣椒原有的风味,也节省了食盐的使用量。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种营养剁辣椒的制备工艺。
背景技术
剁辣椒食品是一种方便食品,属于罐头食品。它不仅丰富市场供应,增加食品花色品种,而且保存期长,携带方便。剁辣椒同时也是国内广负盛名的调味食品,由于其鲜香酸辣、肉质脆嫩、用途广泛,携带和食用方便,储存时间长,能很好地调节市场和淡旺季节的特点,备受国内消费者青睐。目前市场上的剁辣椒都采用高盐腌制,然后进行脱盐处理,这样去掉了辣椒的原汁,降低了剁辣椒的原有风味。
发明内容
本发明的目的在于提供一种营养剁辣椒的制备工艺,制作的剁辣椒颜色鲜艳、质地酥脆,营养含量高。
为实现上述目的,本发明采用如下的技术方案:
一种营养剁辣椒的制备工艺,包括以下步骤:
(1)采摘新鲜七姊妹辣椒、生姜、大蒜、地参,清洗干净,脱水晾干备用;
(2)按重量份计将辣椒100份、生姜10份、大蒜10份、地参5份一起放入剁椒机中加工成均匀地5毫米见方的颗粒;
(3)将已剁好的辣椒混合料放入搅拌机中,再加入食盐9.6份,花椒0.5份,白砂糖1份,搅拌均匀备用;
(4)将调配好的辣椒混合料放入容器中,密封发酵,发酵温度10-20℃,湿度控制在40-80%,发酵15-18天;
(5)将发酵好的剁辣椒装瓶,置于4℃条件下保存,并于3h以内进行中温结合高静压杀菌处理。
优选地,步骤(1)生姜和打算采摘好后先进性去皮处理。
本发明的有益效果:本发明在原料中加入地参,含有人体需要的20多种微量元素,食用后具有提神醒脑,开胃化食,补肝肾虚,强腰膝筋骨之功效,还具有减肥的特殊功效,长期食用可防高血压,糖尿病,癌症;同时,采用低盐发酵腌制,保留了辣椒原有的风味,也节省了食盐的使用量。
具体实施方式
下面通过具体实施例对本发明的方法进行说明。
实施例1
一种营养剁辣椒的制备工艺,包括以下步骤:
(1)采摘新鲜七姊妹辣椒、生姜、大蒜、地参,生姜和打算采摘好后先进性去皮处理,清洗干净,脱水晾干备用;
(2)按重量份计将辣椒100份、生姜10份、大蒜10份、地参5份一起放入剁椒机中加工成均匀地5毫米见方的颗粒;
(3)将已剁好的辣椒混合料放入搅拌机中,再加入食盐9.6份,花椒0.5份,白砂糖1份,搅拌均匀备用;
(4)将调配好的辣椒混合料放入容器中,密封发酵,发酵温度10-20℃,湿度控制在40-80%,发酵15天;
(5)将发酵好的剁辣椒装瓶,置于4℃条件下保存,并于3h以内进行中温结合高静压杀菌处理。
Claims (2)
1.一种营养剁辣椒的制备工艺,其特征在于,包括以下步骤:
(1)采摘新鲜七姊妹辣椒、生姜、大蒜、地参,清洗干净,脱水晾干备用;
(2)按重量份计将辣椒100份、生姜10份、大蒜10份、地参5份一起放入剁椒机中加工成均匀地5毫米见方的颗粒;
(3)将已剁好的辣椒混合料放入搅拌机中,再加入食盐9.6份,花椒0.5份,白砂糖1份,搅拌均匀备用;
(4)将调配好的辣椒混合料放入容器中,密封发酵,发酵温度10-20℃,湿度控制在40-80%,发酵15-18天;
(5)将发酵好的剁辣椒装瓶,置于4℃条件下保存,并于3h以内进行中温结合高静压杀菌处理。
2.根据权利要求1所述的营养剁辣椒的制备工艺,其特征在于,步骤(1)生姜和打算采摘好后先进性去皮处理。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN112369584A (zh) * | 2020-11-11 | 2021-02-19 | 湖南味了谁食品有限责任公司 | 一种低辣度的剁辣椒及其生产工艺 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106690181A (zh) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | 一种剁辣椒的制作方法 |
CN106820016A (zh) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | 一种腌渍剁辣椒的生产工艺 |
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- 2018-04-27 CN CN201810383659.8A patent/CN108669503A/zh active Pending
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CN106690181A (zh) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | 一种剁辣椒的制作方法 |
CN106820016A (zh) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | 一种腌渍剁辣椒的生产工艺 |
Non-Patent Citations (1)
Title |
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赵永敢,刁静雯: "泡椒银条加工工艺研究", 《中国调味品》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN112369584A (zh) * | 2020-11-11 | 2021-02-19 | 湖南味了谁食品有限责任公司 | 一种低辣度的剁辣椒及其生产工艺 |
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