CN110859289A - 一种辣椒酥及其制备方法 - Google Patents
一种辣椒酥及其制备方法 Download PDFInfo
- Publication number
- CN110859289A CN110859289A CN201911121808.4A CN201911121808A CN110859289A CN 110859289 A CN110859289 A CN 110859289A CN 201911121808 A CN201911121808 A CN 201911121808A CN 110859289 A CN110859289 A CN 110859289A
- Authority
- CN
- China
- Prior art keywords
- chili
- parts
- pepper
- crisp
- mung bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 94
- 239000006002 Pepper Substances 0.000 claims abstract description 55
- 241000722363 Piper Species 0.000 claims abstract description 55
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 55
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 55
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 55
- 240000004922 Vigna radiata Species 0.000 claims abstract description 48
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 48
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 241000220317 Rosa Species 0.000 claims abstract description 14
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 235000020224 almond Nutrition 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241000758706 Piperaceae Species 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 15
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000007650 Aralia spinosa Nutrition 0.000 claims 2
- 241000949456 Zanthoxylum Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019654 spicy taste Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种辣椒酥及其制备方法,按其重量份计,由以下原料组成:干辣椒、绿豆、荞麦粉、淀粉、食盐、花椒粉、花椒叶、芝麻、花生仁、杏仁、刺梨汁、油。将干辣椒浸泡在绿豆和花椒叶的熬煮叶中,使辣椒具有花椒麻味和一定绿豆的功效,降低辣椒的辣味,成品提升麻味保留时间,刺梨汁对物料进行调制,增加成品的口感和营养成分,荞麦粉代替玉米粉增加了辣椒酥的营养成分,将炸过的辣椒立即带油放入炒锅中翻炒后使得辣椒中的水分挥发更彻底低声辣椒酥的酥脆感,在一定温度下冷却避免了辣椒酥应温度过低出现吸潮现象。本发明制得的辣椒酥麻味留存时间长、营养丰富、具有刺梨淡淡的酸甜口感,食用方便、工序简单。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种辣椒酥及其制备方法。
背景技术
辣椒是一种常见的农作物,在我国中药大辞典中列为药用植物,可以提高人体免疫力,有增进食欲,改进消化的作用,还有抗菌杀虫等作用。我国大多数地区都有种植辣椒,作调味品食用,我国主要在西南、中部一些省市生产、出口和消费较多。
辣椒含有多种维生素和辣椒辣素,因其具有开胃、驱寒等作用,深得人们的喜爱。辣椒制品多种多样,有做佐料的辣椒制品,如泡辣椒、糟辣椒;也有可直接食用的辣椒制品,如鳝鱼辣椒酥等辣椒制品。每一种辣椒制品由于制作方法的不同,口感和风味也大不相同。目前市场辣椒制品存在辛辣度过大,香味低等现象。
现有技术中,制作的辣椒酥成分单一、麻香味时间段并且多食易上火。
发明内容
本发明的目的在于克服上述问题,提供一种麻香味持久、酥脆可口、不易上火的辣椒酥。
本发明一种辣椒酥,按其重量份计,由以下原料组成:干辣椒35-38份、绿豆6-8份、荞麦粉6-8份、淀粉1.2-1.4份、食盐2-3份、花椒粉0.8-1.2份、花椒叶3-4份、芝麻0.6-0.8份、花生仁3-4份、杏仁1-2份、刺梨汁、油3-5份。
本发明一种辣椒酥的制备方法,具体包括以下步骤:
(1)绿豆的制备:将绿豆6-8份、花椒叶3-4份放入水中常温浸泡30-40分钟,大火烧开后改小火熬煮8-10分钟,过滤得滤渣和绿豆水,将滤渣中的花椒叶、绿豆滤渣分开,花椒叶用刀砍茸,备用,绿豆滤渣烘干后粉碎过100目筛,得绿豆粉,备用;
(2)辣椒的制备:将干辣椒35-38份制成1-2cm的辣椒段,放入步骤(1)制得的绿豆水中浸泡18-20分钟,得泡辣椒,备用;
(3)辅料的制备:将花生仁3-4份、杏仁1-2份在炒锅内翻炒熟后,破碎成粒径≤0.4cm的颗粒,备用;
(4)淀粉液的制备:将淀粉1.2-1.4份与溶液混合搅拌均匀后,备用;
(5)混料:将泡辣椒沥干水分后,放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉6-8份、食盐2-3份、花椒粉0.8-1.2份、芝麻0.6-0.8份搅拌,搅拌期间加入淀粉液,待辣椒提起出现挂糊现象停止加水,继续顺时针搅拌14-16分钟后,放入冰箱2-4℃存放24-26分钟,预制辣椒备用;
(6)炸制:锅中放入油,烧至7成热放入存放好的预制辣椒放入锅中油炸14-20分钟待辣椒颜色变浅黄色后捞出,备用;
(6)炒至:将炸好的辣椒立即放入炒锅中小火翻炒10-14分钟,待辣椒表面变金黄后,倒出,冷却8-9小时,即得。
(7)包装:将制得的辣椒酥放入包装袋中,抽真空。
上述的一种辣椒酥,其中所述的花椒叶是新鲜花椒叶。
上述的一种辣椒酥,其中所述的淀粉是土豆淀粉。
上述的一种辣椒酥,其中所述的刺梨汁是刺梨与水按1:0.5比例榨汁机中榨得。
上述的一种辣椒酥,其中所述的油花生油或豆油中的一种。
上述的一种辣椒酥的制备方法,其中步骤(4)所述溶液是由步骤(1)制得的绿豆水和刺梨汁按1:0.8比例配置的溶液。
上述的一种辣椒酥的制备方法,其中步骤(5)所述冷却是在35-37℃温度下冷却。
与现有技术相比,具有明显有益效果,从以上技术方案可知:本发明在传统加工过程中将干辣椒浸泡在绿豆和花椒叶的熬煮叶中,使得浸泡后的辣椒具有花椒麻味的同时也是花椒具有一定绿豆的功效同时降低辣椒的辣味,也使麻味保留时间提升,采用刺梨汁对物料进行调制,使得制得的辣椒酥具有刺梨的酸甜口感,增加成品的口感和营养成分,荞麦粉代替传统的玉米粉增加了辣椒酥的营养成分,土豆淀粉的添加使得辣椒表面的挂糊不易脱落炸制时更均匀,将炸过的辣椒立即带油放入炒锅中翻炒后使得辣椒中的水分挥发更彻底低声辣椒酥的酥脆感,在一定温度下冷却避免了辣椒酥应温度过低出现吸潮现象。 本发明制得的辣椒酥麻味留存时间长、营养丰富、具有刺梨淡淡的酸甜口感,食用方便、工序简单。
具体实施方式
实施例1:
一种辣椒酥的制备方法,具体包括以下步骤:
(1)绿豆的制备:将绿豆8Kg、新鲜花椒叶3Kg放入水中常温浸泡40分钟,大火烧开后改小火熬煮8分钟,过滤得滤渣和绿豆水,将滤渣中的花椒叶、绿豆滤渣分开,花椒叶用刀砍茸,备用,绿豆滤渣烘干后粉碎过100目筛,得绿豆粉,备用;
(2)辣椒的制备:将干辣椒38Kg制成1cm的辣椒段,放入步骤(1)制得的绿豆水中浸泡20分钟,得泡辣椒,备用;
(3)辅料的制备:将花生仁3Kg、杏仁2Kg在炒锅内翻炒熟后,破碎成粒径≤0.4cm的颗粒,备用;
(4)淀粉液的制备:将土豆淀粉1.2Kg与溶液混合搅拌均匀后,备用;
(5)混料:将泡辣椒沥干水分后,放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉8Kg、食盐2Kg、花椒粉1.2Kg、芝麻0.6Kg搅拌,搅拌期间加入淀粉液,待辣椒提起出现挂糊现象停止加水,继续顺时针搅拌16分钟后,放入冰箱2℃存放26分钟,预制辣椒备用;
(6)炸制:锅中放入花生油5Kg,烧至7成热放入存放好的预制辣椒放入锅中油炸14分钟待辣椒颜色变浅黄色后捞出,备用;
(6)炒至:将炸好的辣椒立即放入炒锅中小火翻炒14分钟,待辣椒表面变金黄后,倒出,35℃冷却9小时,即得;
(7)包装:将制得的辣椒酥放入包装袋中,抽真空。
实施例2:
一种辣椒酥的制备方法,具体包括以下步骤:
(1)绿豆的制备:将绿豆7Kg、新鲜花椒叶4Kg放入水中常温浸泡28分钟,大火烧开后改小火熬煮10分钟,过滤得滤渣和绿豆水,将滤渣中的花椒叶、绿豆滤渣分开,花椒叶用刀砍茸,备用,绿豆滤渣烘干后粉碎过100目筛,得绿豆粉,备用;
(2)辣椒的制备:将干辣椒37Kg制成2cm的辣椒段,放入步骤(1)制得的绿豆水中浸泡19分钟,得泡辣椒,备用;
(3)辅料的制备:将花生仁3.2Kg、杏仁1.1Kg在炒锅内翻炒熟后,破碎成粒径≤0.4cm的颗粒,备用;
(4)淀粉液的制备:将土豆淀粉1.3Kg与溶液混合搅拌均匀后,备用;
(5)混料:将泡辣椒沥干水分后,放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉8Kg、食盐2.2Kg、花椒粉1.1Kg、芝麻0.7Kg搅拌,搅拌期间加入淀粉液,待辣椒提起出现挂糊现象停止加水,继续顺时针搅拌14-16分钟后,放入冰箱3℃存放25分钟,预制辣椒备用;
(6)炸制:锅中放入豆油4Kg,烧至7成热放入存放好的预制辣椒放入锅中油炸18分钟待辣椒颜色变浅黄色后捞出,备用;
(6)炒至:将炸好的辣椒立即放入炒锅中小火翻炒13分钟,待辣椒表面变金黄后,倒出,36℃冷却9小时,即得。
(7)包装:将制得的辣椒酥放入包装袋中,抽真空。
实施例3:
一种辣椒酥的制备方法,具体包括以下步骤:
(1)绿豆的制备:将绿豆6Kg、新鲜花椒叶4Kg放入水中常温浸泡30分钟,大火烧开后改小火熬煮10分钟,过滤得滤渣和绿豆水,将滤渣中的花椒叶、绿豆滤渣分开,花椒叶用刀砍茸,备用,绿豆滤渣烘干后粉碎过100目筛,得绿豆粉,备用;
(2)辣椒的制备:将干辣椒35Kg制成2cm的辣椒段,放入步骤(1)制得的绿豆水中浸泡18分钟,得泡辣椒,备用;
(3)辅料的制备:将花生仁4Kg、杏仁1Kg在炒锅内翻炒熟后,破碎成粒径≤0.4cm的颗粒,备用;
(4)淀粉液的制备:将土豆淀粉1.4Kg与溶液混合搅拌均匀后,备用;
(5)混料:将泡辣椒沥干水分后,放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉6Kg、食盐3Kg、花椒粉0.8Kg、芝麻0.8Kg搅拌,搅拌期间加入淀粉液,待辣椒提起出现挂糊现象停止加水,继续顺时针搅拌14分钟后,放入冰箱4℃存放24分钟,预制辣椒备用;
(6)炸制:锅中放入花生油3Kg,烧至7成热放入存放好的预制辣椒放入锅中油炸20分钟待辣椒颜色变浅黄色后捞出,备用;
(6)炒至:将炸好的辣椒立即放入炒锅中小火翻炒10分钟,待辣椒表面变金黄后,倒出,37℃冷却8小时,即得。
(7)包装:将制得的辣椒酥放入包装袋中,抽真空。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (8)
1.一种辣椒酥,按其重量份计,由以下原料组成:干辣椒35-38份、绿豆6-8份、荞麦粉6-8份、淀粉1.2-1.4份、食盐2-3份、花椒粉0.8-1.2份、花椒叶3-4份、芝麻0.6-0.8份、花生仁3-4份、杏仁1-2份、刺梨汁、油3-5份。
2.如权利要求1所述的一种辣椒酥的制备方法,具体包括以下步骤:
(1)绿豆的制备:将绿豆6-8份、花椒叶3-4份放入水中常温浸泡30-40分钟,大火烧开后改小火熬煮8-10分钟,过滤得滤渣和绿豆水,将滤渣中的花椒叶、绿豆滤渣分开,花椒叶用刀砍茸,备用,绿豆滤渣烘干后粉碎过100目筛,得绿豆粉,备用;
(2)辣椒的制备:将干辣椒35-38份制成1-2cm的辣椒段,放入步骤(1)制得的绿豆水中浸泡18-20分钟,得泡辣椒,备用;
(3)辅料的制备:将花生仁3-4份、杏仁1-2份在炒锅内翻炒熟后,破碎成粒径≤0.4cm的颗粒,备用;
(4)淀粉液的制备:将淀粉1.2-1.4份与溶液混合搅拌均匀后,备用;
(5)混料:将泡辣椒沥干水分后,放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉6-8份、食盐2-3份、花椒粉0.8-1.2份、芝麻0.6-0.8份搅拌,搅拌期间加入淀粉液,待辣椒提起出现挂糊现象停止加水,继续顺时针搅拌14-16分钟后,放入冰箱2-4℃存放24-26分钟,预制辣椒备用;
(6)炸制:锅中放入油,烧至7成热放入存放好的预制辣椒放入锅中油炸14-20分钟待辣椒颜色变浅黄色后捞出,备用;
(6)炒至:将炸好的辣椒立即放入炒锅中小火翻炒10-14分钟,待辣椒表面变金黄后,倒出,冷却8-9小时,即得;
(7)包装:将制得的辣椒酥放入包装袋中,抽真空。
3.如权利要求1所述的一种辣椒酥,其特征在于:所述的花椒叶是新鲜花椒叶。
4.如权利要求1所述的一种辣椒酥,其特征在于:所述的淀粉是土豆淀粉。
5.如权利要求1所述的一种辣椒酥,其特征在于:所述的刺梨汁是刺梨与水按1:0.5比例榨汁机中榨得。
6.如权利要求1所述的一种辣椒酥,其特征在于:所述的油花生油或豆油中的一种。
7.如权利要求2所述的一种辣椒酥,其特征在于:步骤(4)所述溶液是由步骤(1)制得的绿豆水和刺梨汁按1:0.8比例配置的溶液。
8.如权利要求2所述的一种辣椒酥,其特征在于:步骤(5)所述冷却是在35-37℃温度下冷却。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911121808.4A CN110859289A (zh) | 2019-11-15 | 2019-11-15 | 一种辣椒酥及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911121808.4A CN110859289A (zh) | 2019-11-15 | 2019-11-15 | 一种辣椒酥及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110859289A true CN110859289A (zh) | 2020-03-06 |
Family
ID=69654610
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911121808.4A Pending CN110859289A (zh) | 2019-11-15 | 2019-11-15 | 一种辣椒酥及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110859289A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113854530A (zh) * | 2021-10-12 | 2021-12-31 | 廖记食品有限责任公司 | 一种夫妻肺片调料及其制备方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0137082A1 (en) * | 1983-10-07 | 1985-04-17 | McCORMICK & COMPANY, INC. | Homogeneous, free-flowing liquid black pepper oleoresin composition |
CN101238877A (zh) * | 2008-03-03 | 2008-08-13 | 杨峰 | 酸辣椒、酸辣火锅底料及其制作方法 |
KR101401116B1 (ko) * | 2013-11-18 | 2014-05-29 | 조우영 | 육질이 부드러운 등갈비 조림의 제조방법 및 이에 따라 제조된 등갈비 조림 |
CN103989100A (zh) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品(集团)有限公司 | 一种脆脆酥辣椒的制作方法 |
CN106307223A (zh) * | 2016-08-29 | 2017-01-11 | 凤冈县富源茯苓有限责任公司 | 一种茯苓辣椒及其制备方法 |
CN108338344A (zh) * | 2018-02-13 | 2018-07-31 | 孙雪发 | 一种香炸辣椒酥的制备方法及香炸辣椒酥 |
CN109287988A (zh) * | 2018-08-14 | 2019-02-01 | 贵州省册亨县兆丰食品有限责任公司 | 一种香酥辣椒及其制作方法 |
-
2019
- 2019-11-15 CN CN201911121808.4A patent/CN110859289A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0137082A1 (en) * | 1983-10-07 | 1985-04-17 | McCORMICK & COMPANY, INC. | Homogeneous, free-flowing liquid black pepper oleoresin composition |
CN101238877A (zh) * | 2008-03-03 | 2008-08-13 | 杨峰 | 酸辣椒、酸辣火锅底料及其制作方法 |
KR101401116B1 (ko) * | 2013-11-18 | 2014-05-29 | 조우영 | 육질이 부드러운 등갈비 조림의 제조방법 및 이에 따라 제조된 등갈비 조림 |
CN103989100A (zh) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品(集团)有限公司 | 一种脆脆酥辣椒的制作方法 |
CN106307223A (zh) * | 2016-08-29 | 2017-01-11 | 凤冈县富源茯苓有限责任公司 | 一种茯苓辣椒及其制备方法 |
CN108338344A (zh) * | 2018-02-13 | 2018-07-31 | 孙雪发 | 一种香炸辣椒酥的制备方法及香炸辣椒酥 |
CN109287988A (zh) * | 2018-08-14 | 2019-02-01 | 贵州省册亨县兆丰食品有限责任公司 | 一种香酥辣椒及其制作方法 |
Non-Patent Citations (1)
Title |
---|
任宇红,王字晓: "辣椒深加工新产品的研制", 《食品工业科技》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113854530A (zh) * | 2021-10-12 | 2021-12-31 | 廖记食品有限责任公司 | 一种夫妻肺片调料及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105433342A (zh) | 一种调味包及其制作方法 | |
CN103519216A (zh) | 一种辣子鸡的加工方法 | |
CN107232534A (zh) | 一种用于烘焙食品的柚子果肉馅料制备方法 | |
CN104106819A (zh) | 一种麻辣红油虾皮及其制作方法 | |
CN113907312A (zh) | 中辣牛油火锅底料 | |
CN104543898A (zh) | 一种速溶清油浓缩型火锅底料的制作方法 | |
CN111869853A (zh) | 一种辣椒调味料的制备方法 | |
KR101756531B1 (ko) | 피자의 제조방법 | |
CN110859289A (zh) | 一种辣椒酥及其制备方法 | |
CN103461915A (zh) | 一种脱水土豆方便菜的制作方法 | |
CN106490488A (zh) | 一种茉莉茶香牛肉粒及其制备方法 | |
CN105639606A (zh) | 一种用于食用羊肉的蘸料及其制作方法 | |
CN105231331A (zh) | 一种地锅黑鱼贴饼的烧制方法 | |
CN104489615A (zh) | 一种猪蹄肉蚕豆酱及其制备方法 | |
KR101126681B1 (ko) | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 | |
CN108077895A (zh) | 一种灵芝牛肉酱的配方及加工方法 | |
CN1299600C (zh) | 一种香辣脆辣椒及其生产方法 | |
CN106262597A (zh) | 一种鳜鱼调味卤汁及其制作方法 | |
CN1486628A (zh) | 一种营养米花饭及其制作工艺 | |
CN104489524A (zh) | 一种鸭血块蚕豆酱及其制备方法 | |
CN104305343A (zh) | 一种麦香泡椒银鱼干及其制备方法 | |
CN103053961A (zh) | 一种纯天然低温烘焙熟的白萝卜粉及其制作方法 | |
KR20190104813A (ko) | 연근과 닭고기를 주재료로 한 강정의 제조방법 | |
CN1176610C (zh) | 一种用茶薪菇制备香鸡的方法 | |
CN107397200A (zh) | 一种牛肉番茄酱及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200306 |
|
WD01 | Invention patent application deemed withdrawn after publication |