CN104223009A - 一种红果沙司酱的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种红果沙司酱的制作方法，属于食品加工领域。其特征在于：采用香料的选择、香料处理、香料配料、原料的选择、调配、装瓶、杀菌、冷却、包装、成品的加工工艺流程。有益效果：本发明产品提高了红果的耐贮藏性，其营养丰富，且颜色鲜艳、健胃消食、凉血平肝、清热解毒。操作简单，方便实施。
Description
技术领域
本发明涉及一种食品的制作方法，尤其是涉及一种红果沙司酱的制作方法。
背景技术
红果别名小西红柿。红果兼具蔬菜和水果双重身份，内含10多种维生素及多种矿物质，其中VC含量丰富，红果红素含量居各种果蔬之首。
红果红素具有比其他类胡萝卜素更为优越的生物活性，如抗氧化性、清除单线态氧的能力、防癌抗癌作用。但红果因其含水量高，不易贮藏和长途运输，采后损失严重，整体增值不明显。
红果含水量高，不耐贮藏，用于加工红果沙司酱可实现对其原料的综合利用，提高其经济价值。
发明内容
本发明的目的是解决了新鲜红果因其含水量高，不易贮藏的问题。
本发明解决其技术问题所采取的技术方案是：
一种红果沙司酱的制作方法，其特征在于：采用香料的选择、香料处理、香料配料、原料的选择、调配、装瓶、杀菌、冷却、包装、成品的加工工艺流程，具体操作步骤如下：
(1)香料的选择：大蒜末250克，五香粉500克，陈皮粉1000克，玉果粉90克，生姜粉180克，辣椒粉180克，清水66公斤；
(2)香料处理：将洋葱剥去外皮，切除根须，洗净后切成细丝，将大蒜去根剥皮，洗净后切成碎末，将桂皮、丁香籽、五香籽洗净，并将打碎，把辣椒粉、玉果粉、生姜粉用布袋包扎；
(3)香料配制：在不锈钢夹层锅内放水，加冰醋酸搅拌均匀后加入其它香料，煮沸，再加盖焖煮，每隔20-30分钟搅拌一次，并挤压香料袋，焖煮2.5-3小时后，过滤、去渣；然后加入砂糖、食盐，加热使其溶解并加水至150公斤，用绢筛过滤，贮存于不锈钢桶中；
(4)原料的选择：浓度10％的红果酱150公斤，43波美度的葡萄糖8公斤，砂糖16.4公斤，香料水20公斤，精盐1.5公斤，胭脂红7克、樱桃红7克；
(5)调配：把红果酱、精盐、葡萄糖混合在一起，搅拌均匀，加热浓缩至折光20％～25％，然后出锅，用0.5mm筛孔的打浆机打浆，再加入香料水继续浓缩至折光30％～32％，最后加入溶解好的色素，搅拌均匀，出锅；
(6)装瓶：把酱体温度控制在80-85℃装瓶，装至酱体离瓶口5-8厘米；
(7)杀菌：把瓶放在沸水中杀菌12-15分钟，然后冷却、包装即为成品。
有益效果：本发明产品提高了红果的耐贮藏性，其营养丰富，且颜色鲜艳、健胃消食、凉血平肝、清热解毒。操作简单，方便实施。
具体实施方式
实施例1：
一种红果沙司酱的制作方法，具体操作步骤如下：
(1)香料的选择：洋葱18公斤，丁香籽500克，五香籽400克，桂皮1000克，玉果粉90克，生姜粉180克，辣椒粉180克，冰醋酸5.5公斤，清水66公斤；
(2)香料处理：将洋葱剥去外皮，切除根须，洗净后切成细丝，将大蒜去根剥皮，洗净后切成碎末，将桂皮、丁香籽、五香籽洗净，并将打碎，把辣椒粉、玉果粉、生姜粉用布袋包扎；
(3)香料配制：在不锈钢夹层锅内放水，加冰醋酸搅拌均匀后加入其它香料，煮沸，再加盖焖煮，每隔30分钟搅拌一次，并挤压香料袋，焖煮2小时后，过滤、去渣；然后加入砂糖、食盐，加热使其溶解并加水至150公斤，用绢筛过滤，贮存于不锈钢桶中；
(4)原料的选择：浓度12％的红果酱150公斤，43波美度的葡萄糖8公斤，砂糖16.4公斤，香料水20公斤，精盐1.5公斤，胭脂红7克、樱桃红7克；
(5)调配：把红果酱、精盐、葡萄糖混合在一起，搅拌均匀，加热浓缩至折光28％，然后出锅，用0.8毫米筛孔的打浆机打浆，再加入香料水继续浓缩至折光33％，最后加入溶解好的色素，搅拌均匀，出锅；
(6)装瓶：把酱体温度控制在85℃装瓶，装至酱体离瓶口5厘米；
(7)杀菌：把瓶放在沸水中杀菌10分钟，然后冷却、包装即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种红果沙司酱的制作方法，其特征在于：采用香料的选择、香料处理、香料配料、原料的选择、调配、装瓶、杀菌、冷却、包装、成品的加工工艺流程，具体操作步骤如下：
(1)香料的选择：大蒜末250克，五香粉500克，陈皮粉1000克，玉果粉90克，生姜粉180克，辣椒粉180克，清水66公斤；
(2)香料处理：将洋葱剥去外皮，切除根须，洗净后切成细丝，将大蒜去根剥皮，洗净后切成碎末，将桂皮、丁香籽、五香籽洗净，并将打碎，把辣椒粉、玉果粉、生姜粉用布袋包扎；
(3)香料配制：在不锈钢夹层锅内放水，加冰醋酸搅拌均匀后加入其它香料，煮沸，再加盖焖煮，每隔20-30分钟搅拌一次，并挤压香料袋，焖煮2.5-3小时后，过滤、去渣；然后加入砂糖、食盐，加热使其溶解并加水至150公斤，用绢筛过滤，贮存于不锈钢桶中；
(4)原料的选择：浓度10％的红果酱150公斤，43波美度的葡萄糖8公斤，砂糖16.4公斤，香料水20公斤，精盐1.5公斤，胭脂红7克、樱桃红7克；
(5)调配：把红果酱、精盐、葡萄糖混合在一起，搅拌均匀，加热浓缩至折光20％～25％，然后出锅，用0.5mm筛孔的打浆机打浆，再加入香料水继续浓缩至折光30％～32％，最后加入溶解好的色素，搅拌均匀，出锅；
(6)装瓶：把酱体温度控制在80-85℃装瓶，装至酱体离瓶口5-8厘米；
(7)杀菌：把瓶放在沸水中杀菌12-15分钟，然后冷却、包装即为成品。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124984A (zh) * | 2007-09-25 | 2008-02-20 | 贵州神奇集团控股有限公司 | 含高番茄红素的西红柿酱 |
| CN102987339A (zh) * | 2011-09-16 | 2013-03-27 | 曹政宏 | 一种番茄酱的加工方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124984A (zh) * | 2007-09-25 | 2008-02-20 | 贵州神奇集团控股有限公司 | 含高番茄红素的西红柿酱 |
| CN102987339A (zh) * | 2011-09-16 | 2013-03-27 | 曹政宏 | 一种番茄酱的加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 杨士章等: "《果蔬贮藏保鲜加工大全（第1版）》", 31 May 1996, 中国农业出版社, article "番茄沙司的制作", pages: 222-223 * |
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Application publication date: 20141224 |