CN104207097A - 一种指天椒酱的制备方法 - Google Patents
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- 239000001511 capsicum annuum Substances 0.000 title abstract 7
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- 240000007906 Aidia cochinchinensis Species 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
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- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 5
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- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 39
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- 239000001728 capsicum frutescens Substances 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 239000011268 mixed slurry Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
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- 235000002566 Capsicum Nutrition 0.000 abstract description 9
- 239000002932 luster Substances 0.000 abstract description 5
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 244000203593 Piper nigrum Species 0.000 abstract 1
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- 241000723346 Cinnamomum camphora Species 0.000 description 2
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
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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
- 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
- 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
-
- 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
Abstract
本发明属于辣椒深加工技术领域,具体涉及一种指天椒酱的制备方法。具体包括:制备成该指天椒酱鲜是由指天椒、山黄皮果、食用盐、大蒜、生姜组成。制备流程是先将指天椒去柄除渣,山黄皮果去籽除渣,大蒜、生姜去皮,然后洗净、磨浆再和食用盐混合起来并通过发酵而成色泽鲜艳、口感好、味道香浓、营养价值高的指天椒酱成品。
Description
技术领域
本发明属于辣椒深加工技术领域,具体涉及一种指天椒酱的制备方法。
背景技术
辣椒酱是餐桌上比较常见的调味品,各个地区都有不同的地方风味辣椒酱。传统的辣椒酱生产过程是:将成熟的红辣椒用清水洗净晾干后剁成辣椒末,然后把辣椒末放入大盆里,再放入大蒜仁、食盐、酒等配料搅拌均匀。接着装入干净的大口玻璃瓶内。在酱面上再放入少量酒、盖严瓶口。在阳光好的天气,可打开瓶盖晒太阳。平时将加工好的酱汁放在通风阳光充足的地方,通过这样的工艺制出清香质优的辣椒酱。
发明内容
本发明的目的是提供全新的一种指天椒酱的制备方法。具体包括:制备成该指天椒酱鲜是由指天椒、山黄皮果、食用盐、大蒜、生姜组成。制备流程是先将指天椒去柄除渣,山黄皮果去籽除渣,大蒜、生姜去皮,然后洗净、磨浆再和食用盐混合起来并通过发酵而成色泽鲜艳、口感好、味道香浓、营养价值高的指天椒酱成品。
所述的指天椒是出产于广西崇左市天等县。天等指天椒种植有三百多年的历史,所生产的指天椒肉厚、色泽鲜红,辣味十足,醇香浓郁,品质独特。该椒果小朝天,肉厚、色泽鲜红,辣味十足,醇香浓郁,品质独特,曾荣获1983年国家外经贸部“优质产品”的称号,被誉为“天下第一辣”而名扬海内外。根据检测,天等指天椒辣椒素含量是一般辣椒的155倍,热含量是一般辣椒的15倍,因此,天等指天椒特别辛辣,故享有“天下第一辣”的美称而名扬海外;天等指天椒含有18种人体需要的氨基酸成份,氨基酸总含量高达2.8%,所含的钙、磷、铁、钾等有益矿质元素也明显高于一般辣椒;另外,天等指天椒还含有以2-乙氧基-1-丙醇、香樟醇、香茅醇等为主要成份的各种挥发油,所以特别香醇,口感极佳。
所述的山黄皮果俗称“鸡皮果”,因果实成熟时似鸡皮而得名,属芸香科植物,主要分布在南宁地区的西南边陲少数民族聚居的石山地区,少量分布在百色地区右江河谷地带,是一种野生的常绿水乔木或大灌木。其果实成穗,果开圆形,指头般大,幼果青绿色,成熟时果色橙黄透亮,味香,甘甜带酸,食后醇香久长。据广西大学农学院中心实验室对山黄皮里的营养分析,鲜果含有有左旋肉碱及17种氨基酸,总含量为99.21mg/100g,蛋白质1.39%,总糖量为9.3%,维生素C74mg/100g,总固形物17.5/%,总酸度为2.28%,可食率75%,还有人体需要的多种矿物营养。山黄果实、权叶均具有特殊香味,具消暑、消炎、化滞、祛湿、健脾健胃的功效,可鲜食、调味、入药,是食用和调味的上品和上佳的绿色保健食品。
本发明是通过以下技术方案来实现的:
一种指天椒酱的制备方法,技术方案中包括如下步骤:
1、原料组成与配比:鲜指天椒78%、山黄皮果7%、食用盐7%、大蒜5%生姜3%。
2、原料处理:将新鲜的指天椒去柄除渣,山黄皮果去籽除渣,将大蒜、生姜去皮,然后分别用水洗干净,沥干水分备用。
3、磨浆:将清洗干净并沥干水分的鲜指天椒、山黄皮果、大蒜、生姜混合均匀后,用机械磨磨制成混合浆料。
4、拌料:将混合浆料和食用盐混合起来并搅拌均匀成混合酱料。
5、发酵:将混合酱料装入大口非金属容器中,用网纱封口,常温下发酵12~15天,每2~3天搅拌一次。
6、成品:将发酵好的指天椒酱按量分装于瓶中而的成品。
本发明具有如下优点:
1、本发明所提出的指天椒酱原料组成构思新颖、制备工艺简单。
2、通过实施本发明,所采用的天等指天椒辣椒素含量是一般辣椒的155倍,热含量是一般辣椒的15倍,因此,天等指天椒特别辛辣,故享有“天下第一辣”的美称而名扬海外;天等指天椒含有18种人体需要的氨基酸成份,氨基酸总含量高达2.8%,所含的钙、磷、铁、钾等有益矿质元素也明显高于一般辣椒;另外,天等指天椒还含有以2-乙氧基-1-丙醇、香樟醇、香茅醇等为主要成份的各种挥发油,所以用指天椒制备出来的辣椒酱不但营养价值高,而且特别香醇,口感极佳。
3、通过实施本发明,辣椒酱里添加有山黄皮果,所以具有独特及纯正的香味。
4、通过实施本发明,因此指天椒本身色泽鲜红,所以辣椒酱的红色来自辣椒的本色,形成的辣椒酱不但色泽鲜艳,口感好,味道香浓,营养价值高,而且感官良好,使人有一种强烈的食欲感。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种指天椒酱的制备方法,具体实施方式如下:
1、原料组成与配比:鲜指天椒78%、山黄皮果7%、食用盐7%、大蒜5%、生姜3%。
2、原料处理:将新鲜的指天椒去柄除渣,山黄皮果去籽除渣,将大蒜、生姜去皮,然后分别用水洗干净,沥干水分备用。
3、磨浆:将清洗干净并沥干水分的鲜指天椒、山黄皮果、大蒜、生姜混合均匀后,用机械磨磨制成混合浆料。
4、拌料:将混合浆料和食用盐混合起来并搅拌均匀成混合酱料。
5、发酵:将混合酱料装入大口非金属容器中,用网纱封口,常温下发酵12~15天,每2~3天搅拌一次。
6、成品:将发酵好的指天椒酱按量分装于瓶中而的成品。
Claims (1)
1.一种指天椒酱的制备方法,其特征包括如下步骤:
(1)原料组成与配比:鲜指天椒78%、山黄皮果7%、食用盐7%、大蒜5%、生姜3%;
(2)原料处理:将新鲜的指天椒去柄除渣,山黄皮果去籽除渣,将大蒜、生姜去皮,然后分别用水洗干净,沥干水分备用;
(3)磨浆:将清洗干净并沥干水分的鲜指天椒、山黄皮果、大蒜、生姜混合均匀后,用机械磨磨制成混合浆料;
(4)拌料:将混合浆料和食用盐混合起来并搅拌均匀成混合酱料;
(5)发酵:将混合酱料装入大口非金属容器中,用网纱封口,常温下发酵12~15天,每2~3天搅拌一次;
(6)成品:将发酵好的指天椒酱按量分装于瓶中而得成品。
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CN107319502A (zh) * | 2017-08-15 | 2017-11-07 | 广西民族大学 | 一种指天椒酱 |
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