CN113068818A - 一种秦椒核桃豆豉酱及其制备方法 - Google Patents
一种秦椒核桃豆豉酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种秦椒核桃豆豉酱,由主料和辅料以重量比混合制成,所述主料包括秦椒、核桃、豆豉、欧米伽3脂肪酸比欧米伽6脂肪酸含量比例为1:4的调和食用油;所述辅料包括白糖、盐和香辛料;所述香辛料由干姜粉、藤椒粉、桂皮(或肉桂)粉制成;所述1:4调和食用油由玉米油、亚麻油、核桃油、米糠油制成。本发明的秦椒核桃豆豉酱制备工艺简单、配方合理科学、含有多种人体所需维生素、口味独特、易推广。其采用低温“凉锅凉油”的炒制工艺,即在常温状态下即将秦椒及核桃放入油中混合后低温(120℃‑140℃,俗称三四成)慢火炒制,有效的保护了秦椒、核桃仁、豆豉和调和食用油的综合营养。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种秦椒核桃豆豉酱及其制备方法。
背景技术
面食是指主要以面粉制成的食物,世界各地均有不同种类的面食,中国的面点小吃历史悠久,风味各异,品种繁多,主要有面条、馒头、花卷、油条等等。而我国以面条作为主食的省份不在少数,如陕西、山西、河南等等。在人们多年的饮食过程中,面食的做法及口味均有大幅度提升,在口味方面,一般会辅以辣椒或辣椒酱作为辅料添加,极大地提高了面食的口感。尤其是陕西的面条会辅以油泼辣子作为调剂,提升面条的口味。
随着人们生活水平的提高,对饮食口味及营养的追求愈发强烈,因此在目前普通辣椒或辣椒酱的基础上,本发明提供一种新的、具有独特口味、且有营养的辣椒酱供人们食用。
发明内容
针对上述存在的问题,本发明旨在提供一种秦椒核桃豆豉酱及其制备方法,制备的秦椒核桃豆豉酱具有口味独特、健胃、增加食欲,补充人体所需营养元素。
为了实现上述目的,本发明所采用的技术方案如下:一种秦椒核桃豆豉酱,其特征在于:由主料和辅料以重量比混合制成,所述主料包括10-12%秦椒、5-10%核桃、20-25%豆豉、48-56%的1:4调和食用油,所述辅料包括2-2.5%白糖、1.5-2.5%陈醋、0.7-1.3%味精、1-1.2%盐和2.2-3.4%香辛料。
优选的,所述1:4调和食用油由下列重量份的原料制成:70%玉米油、20%亚麻油、5%核桃油、5%米糠油。
优选的,所述香辛料由下列重量比的原料制成:0.8-1.2%干姜粉、0.8-1.2%藤椒粉、0.6-1%桂皮粉。
优选的,所述香辛料由下列重量比的原料制成:0.8-1.2%干姜粉、0.8-1.2%藤椒粉、0.6-1%肉桂粉。
一种秦椒核桃豆豉酱的制备方法,包括以下步骤:
(1)将秦椒破碎后倒入炒锅(不开火),再倒入1:4调和食用油搅拌均匀;
(2)开火翻炒搅拌,待锅内温度升至120℃-140℃时,控制火力至小火翻炒5-8分钟;
(3)将陈醋倒入热锅内,搅拌均匀;
(4)将核桃破碎后加入锅中,保持锅内温度120℃-140℃,翻炒3-5分钟;
(5)将豆豉倒入锅中,将白糖、盐、味精、香辛料倒入锅中搅拌均匀,继续保持锅内温度120℃-140℃,翻炒5-8分钟,关火放凉,即得。
优选的,其特征在于:所述秦椒破碎粒度为2-3mm,所述核桃破碎粒度为3-5mm。
本发明的有益效果是:
本发明的秦椒核桃豆豉酱制备工艺简单、配方合理科学、口味独特、易推广。其采用低温“凉锅凉油”的炒制工艺,即在常温状态下即将秦椒及核桃放入油中混合后低温(120℃-140℃)慢火炒制,有效的保护了秦椒、核桃仁、豆豉和调和食用油的营养以及四者具有的自然香味。
其中添加的秦椒,是辣椒中的佳品,素有“椒中之王”的美称,含维生素丙和多种营养成分,经常食用,可以健胃,增加食欲。添加的豆豉富含蛋白质、各种氨基酸、乳酸、磷、镁、钙及多种维生素,色香味美,具有一定的保健作用。添加的核桃仁含有丰富的营养素,每百克含蛋白质15-20克、碳水化合物约10克,脂肪较多,并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素,对人体有益。配制的1:4调和食用油是含有1份脂肪酸亚麻酸与4份亚油酸,是人类必需的两种脂肪酸,能预防各种慢性疾病,并且该调和油中还含有10-11%的欧米伽3脂肪酸和40-45%的欧米伽6脂肪酸,也含有多中人体所需的微量元素,具有较好的保健作用。
具体实施方式
为了使本领域的普通技术人员能更好的理解本发明的技术方案,下面结合实施例对本发明的技术方案做进一步的描述。
实施例一
一种秦椒核桃豆豉酱,其由主料和辅料以重量比混合制成,主料包括184g秦椒、115.2g核桃、368g豆豉、832g的1:4调和食用油;辅料包括36.8g白糖、18.4g盐、35g陈醋、18g味精和44.8g香辛料。其中秦椒是辣椒中的佳品,素有“椒中之王”的美称,含维生素丙和多种营养成分,经常食用,可以健胃,增加食欲。添加的豆豉富含蛋白质、各种氨基酸、乳酸、磷、镁、钙及多种维生素,具有特有的香气,使人增加食欲、促进吸收;同时豆豉又是一味中药,可预防治疗风寒感冒、怕冷发热、寒热头痛,鼻塞喷嚏、腹痛吐泻者宜食、胸膈满闷、心中烦躁者等病症。添加的核桃仁含有丰富的营养素,每百克含蛋白质15-20克、碳水化合物约10克,脂肪较多,并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素,对人体有益。
其中香辛料由下列原料构成:16g干姜粉,16g藤椒粉,12.8g桂皮粉;
所述1:4调和食用油由下列重量份的原料制成:630g玉米油、180g亚麻油、45g核桃油、45g米糠油。配制的1:4调和食用油是含有1份脂肪酸亚麻酸与4份亚油酸,是人类必需的两种脂肪酸,能预防各种慢性疾病,并且该调和油中还含有10-11%的欧米伽3脂肪酸和40-45%的欧米伽6脂肪酸,也含有多中人体所需的微量元素,具有较好的保健作用。
所述的秦椒核桃豆豉酱的制备方法,包括以下步骤:
(1)将秦椒破碎(破碎粒度为2mm)后倒入炒锅(不开火),再倒入1:4调和食用油搅拌均匀;
(2)开火翻炒搅拌,待锅内温度升至120℃时,控制火力至小火翻炒5分钟;
(3)将陈醋倒入热锅内,搅拌均匀;
(4)将核桃破碎(破碎粒度为3mm)后加入锅中,保持锅内温度120℃,翻炒3分钟;
(5)将豆豉倒入锅中,将白糖、盐、味精、香辛料倒入锅中搅拌均匀,继续保持锅内温度翻炒5分钟,关火放凉,即得。
实施例二
一种秦椒核桃豆豉酱,其由主料和辅料以重量比混合制成,主料包括170g秦椒、128.5g核桃、380g豆豉、822g调和食用油;36.5g辅料包括白糖、17g盐、30g陈醋、15g味精和50g香辛料;
其中香辛料由下列原料构成:干姜粉18g,藤椒粉17g,肉桂粉15g;
所述调和食用油由下列重量份的原料油制成:630g玉米油、180g亚麻油、45g核桃油、45g米糠油。
所述的秦椒核桃豆豉酱的制备方法,包括以下步骤:
(1)将秦椒破碎(破碎粒度为2.5mm)后倒入炒锅(不开火),再倒入1:4调和食用油搅拌均匀;
(2)开火翻炒搅拌,待锅内温度升至130℃时,控制火力至小火翻炒7分钟;
(3)将陈醋倒入热锅内,搅拌均匀;
(4)将核桃破碎(破碎粒度为4mm)后加入锅中,保持锅内温度130℃,翻炒4分钟;
(5)将豆豉倒入锅中,将白糖、盐、味精、香辛料倒入锅中搅拌均匀,继续保持锅内温度翻炒7分钟,关火放凉,即得。
实施例三
一种秦椒核桃豆豉酱,其由主料和辅料以重量比混合制成,主料包括190g秦椒、130g核桃、370g豆豉、810g调和食用油;辅料包括35g白糖、18g盐、32g陈醋、14g味精和47g香辛料;
其中香辛料由下列原料构成:15g干姜粉,16g藤椒粉,16g桂皮粉;
所述调和食用油由下列重量份的原料制成:665g玉米油、190g亚麻油、核桃油47.5g、米糠油47.5g。
所述的秦椒核桃豆豉酱的制备方法,包括以下步骤:
(1)将秦椒破碎(破碎粒度为3mm)后倒入炒锅(不开火),再倒入1:4调和食用油搅拌均匀;
(2)开火翻炒搅拌,待锅内温度升至140℃时,控制火力至小火翻炒8分钟;
(3)将陈醋倒入热锅内,搅拌均匀;
(4)将核桃破碎(破碎粒度为5mm)后加入锅中,保持锅内温度140℃,翻炒5分钟;
(5)将豆豉倒入锅中,将白糖、盐、味精、香辛料倒入锅中搅拌均匀,继续保持锅内温度翻炒8分钟,关火放凉,即得。
将实施例一至三制得的秦椒核桃豆豉酱分别选取3组人员进行品尝,每组10人,品尝后的评价如下:
通过上述3组人员的评价得出,口味独特,香味浓烈。低温炒制的秦椒核桃豆豉酱有效的保护了秦椒、核桃仁和豆豉的营养和本身具有的自然香味。
将本发明制作的秦椒核桃豆豉酱与市售的两种辣椒酱的口味进行对比,同样选取3组品尝人员进行食用对比,对比结果如下:
市售辣椒酱A | 市售辣椒酱B | 秦椒核桃豆豉酱 | |
初尝口感 | 微辣 | 辣 | 香辣 |
食后感受 | 后味稍苦 | 胃有略微烧灼感 | 味香、食欲增强 |
通过多个品尝人员对比后得出,本发明制作的秦椒核桃豆豉酱具有风味独特、香味浓厚、口感辣度适中、增强食欲,使用后精神充沛。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种秦椒核桃豆豉酱,其特征在于:由主料和辅料以重量比混合制成,所述主料包括10-12%秦椒、5-10%核桃、20-25%豆豉、48-56%的1:4调和食用油,所述辅料包括2-2.5%白糖、陈醋1.5-2.5%、0.7-1.3%味精、1-1.2%盐和2.2-3.4%香辛料。
2.根据权利要求1所述的一种秦椒核桃豆豉酱,其特征在于:所述1:4调和食用油由下列重量份的原料制成:70%玉米油、20%亚麻油、5%核桃油、5%米糠油。
3.根据权利要求2所述的一种秦椒核桃豆豉酱,其特征在于:所述香辛料由下列重量比的原料制成:0.8-1.2%干姜粉、0.8-1.2%藤椒粉、0.6-1%桂皮粉。
4.根据权利要求2所述的一种秦椒核桃豆豉酱,其特征在于:所述香辛料由下列重量比的原料制成:0.8-1.2%干姜粉、0.8-1.2%藤椒粉、0.6-1%肉桂粉。
5.根据权利要求3-4任一权利要求所述的一种秦椒核桃豆豉酱的制备方法,其特征在于,包括以下步骤:
(1)将秦椒破碎后倒入炒锅(不开火),再倒入1:4调和食用油搅拌均匀;
(2)开火翻炒搅拌,待锅内温度升至120℃-140℃时,控制火力至小火翻炒5-8分钟;
(3)将陈醋倒入热锅内,搅拌均匀;
(4)将核桃破碎后加入锅中,保持锅内温度120℃-140℃,翻炒3-5分钟;
(5)将豆豉、白糖、盐、味精、香辛料依次倒入锅中搅拌均匀,继续保持锅内温度120℃-140℃,翻炒5-8分钟,关火放凉,即得。
6.根据权利要求5所述的一种秦椒核桃豆豉酱的制备方法,其特征在于:所述秦椒破碎粒度为2-3mm,所述核桃破碎粒度为3-5mm。
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