CN104172039A - 辣椒酱方竹笋加工新工艺 - Google Patents
辣椒酱方竹笋加工新工艺 Download PDFInfo
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- CN104172039A CN104172039A CN201410343547.1A CN201410343547A CN104172039A CN 104172039 A CN104172039 A CN 104172039A CN 201410343547 A CN201410343547 A CN 201410343547A CN 104172039 A CN104172039 A CN 104172039A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 240000003096 Chimonobambusa quadrangularis Species 0.000 title abstract description 5
- 240000004160 Capsicum annuum Species 0.000 title abstract 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 34
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 34
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 34
- 241001330002 Bambuseae Species 0.000 claims abstract description 33
- 239000011425 bamboo Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- 240000008574 Capsicum frutescens Species 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000007774 longterm Effects 0.000 abstract description 2
- 241000209128 Bambusa Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
本发明辣椒酱方竹笋加工新工艺，多种食材配制成了辣椒酱，再加上适当的比例进行混合，具有鲜美的口感。和鲜笋按比例混合后放入罐内进行泡制，能够将辣椒酱的味道充分侵入鲜笋中，在泡制中能够将鲜笋中水份释出，使其具有良好的口感和长期保存的优点。
Description
技术领域
本发明属于食品或食料的制备或处理工艺，具体涉及辣椒酱方竹笋加工新工艺。
背景技术
方竹笋主要生长在海拔1400米至2500米的高原山区，形呈四方，有棱有角，其笋不发于春而茂于秋，是吸大自然之灵气生长而成的稀有之物。现代绿色食品科研部门检测，方竹笋中蛋白质含量12%，脂肪0.4%，粗纤维8%，还含有丰富的氨基酸、钙、铁、硒、锌等多种微量元素和维生素B1、B2、C等。食之则有助于人体肠胃蠕动、促进消化，达到减肥、美容和防治肠胃及心血管疾病之特效。目前，市面上有各种腌制食物，能够开袋即食用，方便卫生的优点，但是目前还没有一种针对方竹笋研发的辣椒食品。
发明内容
本发明的目的在于提供一种辣椒酱方竹笋加工新工艺，生产的食品具有口感好、便于保存的优点。
为达到上述目的，本发明的技术方案是：辣椒酱方竹笋加工新工艺，辣椒酱各个成分的重量比为鲜红辣椒85.8%，食盐9.8%，料酒1%，大蒜2%，花椒0.5%，天然香料0.7%，柠檬酸0.3‰、山梨酸钾0.5‰，D-异抗坏血酸钠0.5‰；辣椒酱与鲜笋按1.2～1.8：1的比例混合泡制密封在瓦罐内。
进一步，辣椒酱与鲜笋的比例为1.5：1。
进一步，所述天然香料包括生姜、香桂、八角。
进一步，所述辣椒酱与鲜笋蜜密封在瓦罐中至少10天。
进一步，所述鲜笋去壳后不沾生水。
采用上述技术方案时，本发明的多种食材配制成了辣椒酱，再加上适当的比例进行混合，具有鲜美的口感。和鲜笋按比例混合后放入罐内进行泡制，能够将辣椒酱的味道充分侵入鲜笋中，在泡制中能够将鲜笋中水份释出，使其具有良好的口感和长期保存的优点。
具体实施方式
实施例1
辣椒酱方竹笋加工新工艺，辣椒酱各个成分的重量比为鲜红辣椒85.8%，食盐9.8%，料酒1%，大蒜2%，花椒0.5%，天然香料0.7%，柠檬酸0.3‰、山梨酸钾0.5‰，D-异抗坏血酸钠0.5‰；辣椒酱与鲜笋按1.5：1的比例混合泡制密封在瓦罐中10天。其中天然香料包括生姜、香桂、八角，所述鲜笋去壳后不沾生水。
实施例2
辣椒酱方竹笋加工新工艺，辣椒酱各个成分的重量比为鲜红辣椒85.8%，食盐9.8%，料酒1%，大蒜2%，花椒0.5%，天然香料0.7%，柠檬酸0.3‰、山梨酸钾0.5‰，D-异抗坏血酸钠0.5‰；辣椒酱与鲜笋按1.5：1的比例混合泡制密封在瓦罐中11天。其中天然香料包括生姜、香桂、八角，所述鲜笋去壳后不沾生水。
实施例3
辣椒酱方竹笋加工新工艺，辣椒酱各个成分的重量比为鲜红辣椒85.8%，食盐9.8%，料酒1%，大蒜2%，花椒0.5%，天然香料0.7%，柠檬酸0.3‰、山梨酸钾0.5‰，D-异抗坏血酸钠0.5‰；辣椒酱与鲜笋按1.8：1的比例混合泡制密封在瓦罐中10天。其中天然香料包括生姜、香桂、八角，所述鲜笋去壳后不沾生水。
实施例4
辣椒酱方竹笋加工新工艺，辣椒酱各个成分的重量比为鲜红辣椒85.8%，食盐9.8%，料酒1%，大蒜2%，花椒0.5%，天然香料0.7%，柠檬酸0.3‰、山梨酸钾0.5‰，D-异抗坏血酸钠0.5‰；辣椒酱与鲜笋按1.2：1的比例混合泡制密封在瓦罐中10天。其中天然香料包括生姜、香桂、八角，所述鲜笋去壳后不沾生水。
以上所述的仅是本发明的优选实施方式，应当指出，对于本领域的技术人员来说，在不脱离本发明结构的前提下，还可以作出若干变形和改进，这些也应该视为本发明的保护范围，这些都不会影响本发明实施的效果和专利的实用性。
Claims (4)
1.辣椒酱方竹笋加工新工艺，其特征是，辣椒酱各个成分的重量比为鲜红辣椒85.8%，食盐9.8%，料酒1%，大蒜2%，花椒0.5%，天然香料0.7%，柠檬酸0.3‰、山梨酸钾0.5‰，D-异抗坏血酸钠0.5‰；辣椒酱与鲜笋按1.2～1.8：1的比例混合泡制密封在瓦罐内。
2.根据权利要求1所述的辣椒酱方竹笋加工新工艺，其特征是，所述天然香料包括生姜、香桂、八角。
3.根据权利要求1所述的辣椒酱方竹笋加工新工艺，其特征是，所述辣椒酱与鲜笋蜜密封在瓦罐中至少10天。
4.根据权利要求1所述的辣椒酱方竹笋加工新工艺，其特征是，所述鲜笋去壳后不沾生水。
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| CN201410343547.1A CN104172039B (zh) | 2014-07-18 | 辣椒酱方竹笋加工新工艺 |
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| CN201410343547.1A CN104172039B (zh) | 2014-07-18 | 辣椒酱方竹笋加工新工艺 |
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| Publication Number | Publication Date |
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| CN104172039A true CN104172039A (zh) | 2014-12-03 |
| CN104172039B CN104172039B (zh) | 2017-01-04 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495445A (zh) * | 2015-12-25 | 2016-04-20 | 重庆创生生物科技集团有限公司 | 一种方竹笋炖料 |
| CN105995771A (zh) * | 2016-06-03 | 2016-10-12 | 榕江县寨蒿侗家风味食品有限公司 | 一种竹笋酸糟辣制作方法 |
| CN107536041A (zh) * | 2017-09-21 | 2018-01-05 | 宿松县大地宏远农业发展有限公司 | 一种绿色健康即食方竹笋的加工方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100945058B1 (ko) * | 2008-04-14 | 2010-03-05 | 박연주 | 부엽토를 이용한 발효식품의 제조방법 |
| CN103404815A (zh) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | 泡椒竹笋加工工艺 |
| CN103876083A (zh) * | 2014-04-14 | 2014-06-25 | 重庆欣润农业开发有限公司 | 泡椒竹笋的制备方法 |
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100945058B1 (ko) * | 2008-04-14 | 2010-03-05 | 박연주 | 부엽토를 이용한 발효식품의 제조방법 |
| CN103404815A (zh) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | 泡椒竹笋加工工艺 |
| CN103876083A (zh) * | 2014-04-14 | 2014-06-25 | 重庆欣润农业开发有限公司 | 泡椒竹笋的制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 田呈瑞: "蔬菜的腌制方法", 《农产品加工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495445A (zh) * | 2015-12-25 | 2016-04-20 | 重庆创生生物科技集团有限公司 | 一种方竹笋炖料 |
| CN105995771A (zh) * | 2016-06-03 | 2016-10-12 | 榕江县寨蒿侗家风味食品有限公司 | 一种竹笋酸糟辣制作方法 |
| CN107536041A (zh) * | 2017-09-21 | 2018-01-05 | 宿松县大地宏远农业发展有限公司 | 一种绿色健康即食方竹笋的加工方法 |
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