CN104207110A - 一种青瓜虾米辣酱的制作工艺 - Google Patents

一种青瓜虾米辣酱的制作工艺 Download PDF

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Publication number
CN104207110A
CN104207110A CN201410450843.1A CN201410450843A CN104207110A CN 104207110 A CN104207110 A CN 104207110A CN 201410450843 A CN201410450843 A CN 201410450843A CN 104207110 A CN104207110 A CN 104207110A
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dried shrimp
green cucumber
dried
green
salt
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庄汝栋
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

一种青瓜虾米辣酱的制作工艺,含有主料青瓜、虾米、辣椒、盐、味精和水,按重量百分比计上述虾米青瓜酱的组成为:青瓜40-60%、虾米10-20%、辣椒7-14%、味精1-3%、盐7-14%、水18-28%,所述虾米青瓜酱的制作方法是:将青瓜洗净,去皮、处理等工序,再将虾米和青瓜分别粉碎成颗粒状,辣椒粉碎成细粉,加入盐、味精和水调配,最后装入容器内,密封杀菌。本发明的青瓜虾米酱口感风味极佳,营养丰富,食用方便且制作方法简单,适合大批量生产。

Description

一种青瓜虾米辣酱的制作工艺
技术领域
本发明涉及一种调味食品,尤其涉及一种用青瓜、虾米和辣椒制成的一种青瓜虾米辣酱的制作工艺。
背景技术
虾米、青瓜都含有丰富的营养成分,两者的结合是一道营养丰富、香味可口的菜肴,因而被人们所喜爱。虾米、青瓜作为菜肴的原料在人们日常生活中是比较常见的,但是虾米与青瓜作为调味食品极少见到。
发明内容
本发明的目的在于提供一种青瓜虾米辣酱的制作工艺,通过将青瓜、辣椒、和虾米进行粉碎加工,并与其它调味原料合理调配成青瓜虾米辣酱,达到丰富调味食品品种,满足人们生活需要。
为达此目的,本发明采用以下技术方案是:
一种青瓜虾米辣酱的制作工艺,这种青瓜虾米辣酱是由青瓜、虾米、辣椒、盐、味精和水组成,它们的重量百分数是:青瓜40-60%、虾米10-20%、辣椒7-14%、味精1-3%、盐7-14%、水18-28%;并采用以下加工配制工艺步骤制得:(1)按重量比例分别称取青瓜、虾米、辣椒、盐、味精和水;(2)、将青瓜和虾米用粉碎机分别粉碎成颗粒状备用;(3)、将干辣椒用粉碎机粉碎成细粉备用;(4)、将以上青瓜粒、虾米粒和辣椒细粉混合,并加入配方重量的盐、味精和水,放入搅拌机搅拌均匀;(5)将混匀的物料装入容器内,密封杀菌,得到青瓜虾米辣酱。
优先的,青瓜是用浓度为0.2%的氯化钙溶液浸泡10-15分钟,沥干后的青瓜。
优先的,虾米粒是经过预煮4-5分钟后的虾米粒。
优先的,杀菌温度为110-118度,时间为30-40分钟。
本发明的有益效果是:
本发明加工出来的青瓜虾米辣酱口感风味极佳,营养丰富,食用方便且制作方法简单,适合大批量生产。
具体实施方式
下面通过具体实施方式来进一步说明本发明的技术方案。
实施例1.称取青瓜50千克,用0.2%浓度的氯化钙溶液浸泡12分钟,捞出沥干后用粉碎机粉碎成颗粒状备用;称取虾米15千克,用粉碎机粉碎成颗粒状后预煮4分钟备用;称取干辣椒8千克,用粉碎机粉碎成细粉;将青瓜粒、虾米粒和细粉混合,并加入9千克盐、2千克味精和23千克水,放入搅拌机搅拌均匀后装入容器内,密封,密封后放到杀菌锅内在115度下杀菌35分钟,得到青瓜虾米辣酱产品。
实施例2.称取青瓜60千克,用0.2%浓度的氯化钙溶液浸泡15分钟,捞出沥干后用粉碎机粉碎成颗粒状备用;称取虾米20千克,用粉碎机粉碎成颗粒状后预煮4分钟备用;称取干辣椒10千克,用粉碎机粉碎成细粉;将青瓜粒、虾米粒和细粉混合,并加入12千克盐、3千克味精和26千克水,放入搅拌机搅拌均匀后装入容器内,密封,密封后放到杀菌锅内在118度下杀菌32分钟,得到青瓜虾米辣酱产品。
以上结合具体实施例描述了本发明的技术原理。这些描述只是为了解释本发明的原理,而不能以任何方式解释为对本发明保护范围的限制。基于此处的解释,本领域的技术人员不需要付出创造性的劳动即可联想到本发明的其它具体实施方式,这些方式都将落入本发明的保护范围之内。

Claims (4)

1.一种青瓜虾米辣酱的制作工艺,其特征是,由青瓜、虾米、辣椒、盐、味精和水组成,它们的重量百分比数为:青瓜40-60%、虾米10-20%、辣椒7-14%、味精1-3%、盐7-14%、水18-28%;并采用以下加工配制工艺步骤制得:(1)按重量比例分别称取青瓜、虾米、辣椒、盐、味精和水;(2)、将青瓜和虾米用粉碎机分别粉碎成颗粒状备用;(3)、将干辣椒用粉碎机粉碎成细粉备用;(4)、将以上青瓜粒、虾米粒和辣椒细粉混合,并加入配方重量的盐、味精和水,放入搅拌机搅拌均匀;(5)将混匀的物料装入容器内,密封杀菌。
2.根据权利要求1所述的青瓜虾米辣酱的制作工艺,其特征是,所述的青瓜是用浓度为0.2%的氯化钙溶液浸泡15分钟,沥干后的青瓜。
3.根据权利要求1所述的青瓜虾米辣酱的制作工艺,其特征是,所述的虾米粒是经过预煮4-5分钟后的虾米粒。
4.根据权利要求1所述的青瓜虾米辣酱的制作工艺,其特征是,杀菌温度为110-118℃,时间为30-40分钟。
CN201410450843.1A 2014-09-05 2014-09-05 一种青瓜虾米辣酱的制作工艺 Withdrawn CN104207110A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855931A (zh) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 一种鲜虾麻辣酱及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855931A (zh) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 一种鲜虾麻辣酱及其制备方法

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