CN108835605A - 一种菊芋辣椒酱及其制备方法 - Google Patents
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 65
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 65
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 title abstract 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 26
- 235000004611 garlic Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 16
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 16
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 16
- 239000011435 rock Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 48
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种菊芋辣椒酱及其制备方法,该菊芋辣椒酱是由:小米椒、菊芋、大蒜、食盐、味精、高粱酒、冰糖、孜然及豆面制成。本发明的菊芋辣椒酱不仅口感清爽,富含多种营养成分,而且食用不易上火,可直接食用,还可适用于蘸料或佐料。
Description
技术领域
本发明涉及一种菊芋辣椒酱,特别是一种菊芋辣椒酱及其制备方法。
背景技术
菊芋,学名:Helianthus tuberosus (L. 1753),又名洋姜、鬼子姜,是一种多年宿根性草本植物,其地下块茎富含淀粉、菊糖等果糖多聚物,可以食用,煮食或熬粥,腌制咸菜,晒制菊芋干,或作制取淀粉和酒精原料,此外菊芋还具有,清热凉血、消肿的功效。
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,辣椒酱的做法多种多样,由于辣椒较刺激,多食易上火,通常添加不同的辅料,不仅能使辣椒酱更具风味,而且还能综合辣椒刺激性,使辣椒酱口感更好。
发明内容
本发明的目的在于,提供一种菊芋辣椒酱及其制备方法。本发明的菊芋辣椒酱不仅口感清爽,富含多种营养成分,而且食用不易上火,可直接食用,还可适用于蘸料或佐料。
本发明的技术方案:一种菊芋辣椒酱,该菊芋辣椒酱是由以下重量份的原料制成:小米椒50~150份,菊芋20~80份,大蒜10~30份,食盐1~10份,味精1~5份,高粱酒5~20份,冰糖1~5份,孜然1~5份,豆面1~5份。
前述的一种菊芋辣椒酱中,该菊芋辣椒酱是由以下重量份的原料制成:小米椒80~130份,菊芋30~70份,大蒜15~25份,食盐3~8份,味精2~4份,高粱酒8~15份,冰糖2~4份,孜然2~4份,豆面2~4份。
前述的一种菊芋辣椒酱中,该菊芋辣椒酱是由以下重量份的原料制成:小米椒120份,菊芋60份,大蒜20份,食盐5份,味精3份,高粱酒12份,冰糖2份,孜然3份,豆面3份
前述的一种菊芋辣椒酱的制备方法,该方法包括以下步骤;
A:将小米椒、菊芋及大蒜洗净,放置阴凉透风处阴干;
B:将小米椒切成1cm小段,放入搅碎机中搅成辣椒碎;
C:将菊芋和大蒜切片,放入搅碎机中搅碎;
D:将食盐、味精和冰糖与高粱酒混合,制成混合调料;
E:将辣椒碎与搅碎的菊芋和大蒜混合,加入混合调料混匀,腌制18~24h,制得A品;
F:向腌制完成的A品中加入孜然和豆面,混匀即得该菊芋辣椒酱;
G:分瓶密封灌装即可。
本发明的优点是:通过在配方加入菊芋,富含淀粉、菊糖等果糖多聚物,并且菊芋性凉味甘,具有清热凉血;消肿的功效,不仅调节辣椒酱风味,而且可综合辣椒酱的刺激性,食用不易上火;通过在配方加入大蒜、冰糖和高粱酒,提升口感;通过在配方加入孜然和豆面,使辣椒酱的口感更加醇厚,并且综合辣椒的辣味,进一步提升辣椒酱的口感。综上所述,本发明的菊芋辣椒酱不仅口感清爽,富含多种营养成分,而且食用不易上火,可直接食用,还可适用于蘸料或佐料。
具体实施方式
下面结合实施例对本发明作进一步的说明,但并不作为对本发明限制的依据。
实施例1。一种菊芋辣椒酱,该菊芋辣椒酱是由以下重量份的原料制成:小米椒120kg,菊芋60kg,大蒜20kg,食盐5kg,味精3kg,高粱酒12kg,冰糖2kg,孜然3kg,豆面3kg
上述菊芋辣椒酱的制备方法,该方法包括以下步骤;
A:将小米椒、菊芋及大蒜洗净,放置阴凉透风处阴干;
B:将小米椒切成1cm小段,放入搅碎机中搅成辣椒碎;
C:将菊芋和大蒜切片,放入搅碎机中搅碎;
D:将食盐、味精和冰糖与高粱酒混合,制成混合调料;
E:将辣椒碎与搅碎的菊芋和大蒜混合,加入混合调料混匀,腌制21h,制得A品;
F:向腌制完成的A品中加入孜然和豆面,混匀即得该菊芋辣椒酱;
G:分瓶密封灌装即可。
实施例2。一种菊芋辣椒酱,该菊芋辣椒酱是由以下重量份的原料制成:小米椒50kg,菊芋20kg,大蒜10kg,食盐1kg,味精1kg,高粱酒5kg,冰糖1kg,孜然1kg,豆面1kg。
上述菊芋辣椒酱的制备方法,该方法包括以下步骤;
A:将小米椒、菊芋及大蒜洗净,放置阴凉透风处阴干;
B:将小米椒切成1cm小段,放入搅碎机中搅成辣椒碎;
C:将菊芋和大蒜切片,放入搅碎机中搅碎;
D:将食盐、味精和冰糖与高粱酒混合,制成混合调料;
E:将辣椒碎与搅碎的菊芋和大蒜混合,加入混合调料混匀,腌制18h,制得A品;
F:向腌制完成的A品中加入孜然和豆面,混匀即得该菊芋辣椒酱;
G:分瓶密封灌装即可。
实施例3。一种菊芋辣椒酱,该菊芋辣椒酱是由以下重量份的原料制成:小米椒150kg,菊芋80kg,大蒜30kg,食盐10kg,味精5kg,高粱酒20kg,冰糖5kg,孜然5kg,豆面5kg。
上述菊芋辣椒酱的制备方法,该方法包括以下步骤;
A:将小米椒、菊芋及大蒜洗净,放置阴凉透风处阴干;
B:将小米椒切成1cm小段,放入搅碎机中搅成辣椒碎;
C:将菊芋和大蒜切片,放入搅碎机中搅碎;
D:将食盐、味精和冰糖与高粱酒混合,制成混合调料;
E:将辣椒碎与搅碎的菊芋和大蒜混合,加入混合调料混匀,腌制18~24h,制得A品;
F:向腌制完成的A品中加入孜然和豆面,混匀即得该菊芋辣椒酱;
G:分瓶密封灌装即可。
Claims (4)
1.一种菊芋辣椒酱,其特征在于:该菊芋辣椒酱是由以下重量份的原料制成:小米椒50~150份,菊芋20~80份,大蒜10~30份,食盐1~10份,味精1~5份,高粱酒5~20份,冰糖1~5份,孜然1~5份,豆面1~5份。
2.根据权利要求1所述的一种菊芋辣椒酱,其特征在于:该菊芋辣椒酱是由以下重量份的原料制成:小米椒80~130份,菊芋30~70份,大蒜15~25份,食盐3~8份,味精2~4份,高粱酒8~15份,冰糖2~4份,孜然2~4份,豆面2~4份。
3.根据权利要求1所述的一种菊芋辣椒酱,其特征在于:该菊芋辣椒酱是由以下重量份的原料制成:小米椒120份,菊芋60份,大蒜20份,食盐5份,味精3份,高粱酒12份,冰糖2份,孜然3份,豆面3份。
4.按照权利要求1至3任意一条权利要求所述的一种菊芋辣椒酱的制备方法,其特征在于:该方法包括以下步骤;
A:将小米椒、菊芋及大蒜洗净,放置阴凉透风处阴干;
B:将小米椒切成1cm小段,放入搅碎机中搅成辣椒碎;
C:将菊芋和大蒜切片,放入搅碎机中搅碎;
D:将食盐、味精和冰糖与高粱酒混合,制成混合调料;
E:将辣椒碎与搅碎的菊芋和大蒜混合,加入混合调料混匀,腌制18~24h,制得A品;
F:向腌制完成的A品中加入孜然和豆面,混匀即得该菊芋辣椒酱;
G:分瓶密封灌装即可。
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Cited By (1)
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