CN103919112B - 一种柠檬草香辣酱及其制备方法 - Google Patents
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 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 6
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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
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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Abstract
本发明提供了柠檬草香辣酱,由下列重量份的原料组分制备而成:红辣椒2500、花生仁95-105、芝麻95-105、蒜子450-550、老姜230-260、食盐230-260、味精23-26、多味酱240-260、菜籽油450-550、白糖240-260、柠檬草24-26、保健中草药添加剂 24-26、黄酒45-55。本发明的香辣酱,调味辅料用的比较少,且不含有任何化学防腐剂,因此食用安全,香辣可口、风味独特,有淡淡的香草味,具有护胃、促进消化的功效,且保质期长。在没有放任何化学防腐剂的请路况下保质期在2年以上。
Description
技术领域
本发明涉及食品领域,具体涉及一种柠檬草香辣酱及其制备方法。
背景技术
香辣酱的种类繁多,口味各异,大多数香辣酱都是由主料辣椒和各种调味辅料加工而成,营养比较单一,味道比较重,吃多了会伤胃,基本上没有保健功效,开发一种既香辣又有护胃、助消化的保健辣酱成为美食工作者的新方向。
发明内容
针对现有技术的不足本发明提供一种柠檬草香辣酱及其制备方法。本发明的香辣酱,调味辅料用的比较少,因此食用安全, 香辣可口、风味独特, 有淡淡的香草味,具有护胃、促进消化的功效,且保质期长。
为实现上述目的,本发明采用的技术方案如下:
一种柠檬草香辣酱,其特征在于,由下列重量份的原料组分制备而成:
红辣椒2500、花生仁95-105、芝麻95-105、蒜子450-550、老姜230-260、食盐230-260、味精23-26、多味酱240-260、菜籽油450-550、白糖240-260、柠檬草24-26、保健中草药添加剂 24-26、黄酒45-55,
所述的保健中草药添加剂有下列方法制备而得:a、按重量份称取党参4-6、山楂5-8、麦芽4-6、海螵蛸3-4、代代花2-3、刺梨根1-2、香菇8-10、黑木耳6-8、玉竹6-8、煅牡蛎2-3、荷叶3-4、甘草2-3、老鹰茶4-6、蒲公英4-6、荞麦仁6-8、薄荷3-5、昆布3-5、葡萄籽3-4;b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
所述的柠檬草香辣,其特征在于,由下列重量份的原料组分制备而成:红辣椒2500、花生100、芝麻100、老蒜500、老姜250、食盐250、味精25、多味酱250、菜籽油500、白糖250、柠檬草25、保健中草药添加剂25、黄酒50,
所述的保健中草药添加剂有下列方法制备而得:a、按重量份称取党参5、山楂6、麦芽5、海螵蛸3、代代花3、刺梨根1.5、香菇9、黑木耳7、玉竹7、煅牡蛎2.5、荷叶3.5、甘草2.5、老鹰茶5、蒲公英5、荞麦仁7、薄荷4、昆布4、葡萄籽3.5;
b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
所述的柠檬草香辣酱的制作方法,其特征在于,包括以下步骤:
(1)、按配方量称量取各配方原料;
(2)、分别将挑选的新鲜红尖辣椒洗净、晾干、剁碎;老蒜剥皮,剁碎;柠檬草洗净、打浆;老姜洗净,剁碎;花生、芝麻,炒熟、研碎;菜籽油煮沸,然后再冷却到常温备用;
(3)保健中草药添加剂;
(4)选择一较大的食品容器,将步骤(2)和步骤(3)制得的所有原料及配方中的其余物料,全部混合,充分混合均匀,然后装入坛中封口,常温下放置1个月以上即可食用。
有益效果
发明人在民间经验配方的基础上,经过自己多年实践,证明用此方法制作的香辣酱,调味辅料用的比较少,且不含有任何化学防腐剂,因此食用安全, 香辣可口、风味独特, 有淡淡的香草味,具有护胃、促进消化的功效,且保质期长。在没有放任何化学防腐剂的请路况下保质期在2年以上。
具体实施方式
一种柠檬草香辣酱,由下列重量(g)的原料组分制备而成:
红辣椒2500、花生100、芝麻100、老蒜500、老姜250、食盐250、味精25、多味酱250、菜籽油500、白糖250、柠檬草25、保健中草药添加剂25、黄酒50,
其中,保健中草药添加剂有下列方法制备而得:a、按重量(g)称取党参5、山楂6、麦芽5、海螵蛸3、代代花3、刺梨根1.5、香菇9、黑木耳7、玉竹7、煅牡蛎2.5、荷叶3.5、甘草2.5、老鹰茶5、蒲公英5、荞麦仁7、薄荷4、昆布4、葡萄籽3.5;
b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
柠檬草香辣酱的制作方法,包括以下步骤:
(1)、按配方量称量取各配方原料;
(2)、分别将挑选的新鲜红尖辣椒洗净、晾干、剁碎;老蒜剥皮,剁碎;柠檬草洗净、打浆;老姜洗净,剁碎;花生、芝麻,炒熟、研碎;菜籽油煮沸,然后再冷却到常温备用;
(3)保健中草药添加剂;
(4)选择一较大的食品容器,将步骤(2)和步骤(3)制得的所有原料及配方中的其余物料,全部混合,充分混合均匀,然后装入坛中封口,常温下放置1个月以上即可食用。
Claims (3)
1.一种柠檬草香辣酱,其特征在于,由下列重量份的原料组分制备而成:
红辣椒2500、花生仁95-105、芝麻95-105、蒜子450-550、老姜230-260、食盐230-260、味精23-26、多味酱240-260、菜籽油450-550、白糖240-260、柠檬草24-26、保健中草药添加剂 24-26、黄酒45-55,
所述的保健中草药添加剂由下列方法制备而得:a、按重量份称取党参4-6、山楂5-8、麦芽4-6、海螵蛸3-4、代代花2-3、刺梨根1-2、香菇8-10、黑木耳6-8、玉竹6-8、煅牡蛎2-3、荷叶3-4、甘草2-3、老鹰茶4-6、蒲公英4-6、荞麦仁6-8、薄荷3-5、昆布3-5、葡萄籽3-4;b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
2.根据权利要求1所述的柠檬草香辣酱,其特征在于,由下列重量份的原料组分制备而成:红辣椒2500、花生仁100、芝麻100、蒜子500、老姜250、食盐250、味精25、多味酱250、菜籽油500、白糖250、柠檬草25、保健中草药添加剂25、黄酒50,
所述的保健中草药添加剂由下列方法制备而得:a、按重量份称取党参5、山楂6、麦芽5、海螵蛸3、代代花3、刺梨根1.5、香菇9、黑木耳7、玉竹7、煅牡蛎2.5、荷叶3.5、甘草2.5、老鹰茶5、蒲公英5、荞麦仁7、薄荷4、昆布4、葡萄籽3.5;
b、将称取的上述原料加水煎煮2-3次,得到煎煮液,将煎煮液过滤,收集滤液,然后减压浓缩成浸膏状,即可。
3.根据权利要求1所述的柠檬草香辣酱的制作方法,其特征在于,包括以下步骤:
(1)、按配方量称量取各配方原料;
(2)、分别将挑选的新鲜红辣椒洗净、晾干、剁碎;蒜子剥皮,剁碎;柠檬草洗净、打浆;老姜洗净,剁碎;花生仁、芝麻,炒熟、研碎;菜籽油煮沸,然后再冷却到常温备用;
(3)保健中草药添加剂;
(4)选择一较大的食品容器,将步骤(2)和步骤(3)制得的所有原料及配方中的其余物料,全部混合,充分混合均匀,然后装入坛中封口,常温下放置1个月以上即可食用。
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CN106820085A (zh) * | 2017-01-18 | 2017-06-13 | 安徽鸡笼山食品有限公司 | 一种鱼腥草蒜蓉辣椒酱及其制备方法 |
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CN1254524A (zh) * | 1999-10-28 | 2000-05-31 | 涪陵宏声实业(集团)有限责任公司 | 榨菜香辣酱 |
CN103251029A (zh) * | 2013-04-27 | 2013-08-21 | 马俊 | 一种香辣毛草鱼酱 |
CN103637129A (zh) * | 2013-11-01 | 2014-03-19 | 王宏 | 一种保健酱大蒜及其制备方法 |
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