CN104256413A - 一种辣三丁油辣椒 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种辣三丁油辣椒,它由以下重量份原料制成:菜籽油150-170份、辣椒粉80-100份、土豆12-18份、花生8-12份、豆腐8-12份、食用盐6-10份、味精4-8份、香辛料10-16份。将土豆、花生、豆腐与辣椒粉相结合制备油辣椒,在提高油辣椒的营养元素的同时使油辣椒变得香辣可口、优雅细腻、回味悠长,即使是单独品尝也能作为一道特色菜。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种辣三丁油辣椒。
背景技术
辣椒属茄科,一年生或多年生蔬菜。我国各地均有生产,以四川、湖南、湖北产量最多。四季均有供应。辣椒老熟后可晒制辣椒干。辣椒的品质要求:作为鲜食的辣椒应以大小均匀,果皮坚实,肉厚质细而脆嫩新鲜,无虫咬、黑点和腐烂现象者为上品。干红辣椒是辣椒经晾干后的制品。在我国许多地区辣椒都是非常重要的调味品,甚至没有它就无法下饭,可见人们对它的钟爱。
吃辣椒可以预防癌症及慢性病、可以治咳嗽感冒,此外,红辣椒也有淡化血液的功效,能预防导致心脏病发作和中风。辣椒含有丰富的维他命A,常吃可以强化个人对抗老化的能力。但是,大量的辣椒则容易伤胃,因为大量的辣椒已经破坏神经末稍的感觉,使到胃容易受到伤害。辣椒不仅能与其他蔬菜搭配,也能单独制备成佐料,油辣椒就是目前最典型的以辣椒为主制备成的佐料。油辣椒的搭配比较随意,可以单独吃,也可以当做下饭菜来提高食欲。传统的油辣椒制法,都是通过将菜籽油,烧热以后稍晾凉,倒入事先准备好的干辣椒末中,均匀搅拌即可,但是这种方法制备出的油辣椒往往有香气低、色泽不够透亮的问题,而且传统油辣椒的内容十分简单,营养价值相对较低。
综合以上问题,本发明人从辣椒营养价值及口感出发,为广大喜爱油辣椒产品的消费者提供了一种香辣可口、口感纯正、优雅细腻、香辣突出、回味悠长的辣三丁油辣椒。
发明内容
为解决上述技术问题,本发明提供了一种鲜活透亮、香辣可口、口感纯正、优雅细腻、香辣突出、回味悠长的辣三丁油辣椒。
本发明是通过以下技术方案予以实现的:
一种辣三丁油辣椒,它由以下重量份原料制成:菜籽油150-170份、辣椒粉80-100份、土豆12-18份、花生8-12份、豆腐8-12份、食用盐6-10份、味精4-8份、香辛料10-16份。
所述辣三丁油辣椒由以下重量份原料制成:菜籽油155-165份、辣椒粉85-95份、土豆13-17份、花生9-11份、豆腐9-11份、食用盐7-9份、味精5-7份、香辛料12-14份。
所述辣三丁油辣椒由以下重量份原料制成:菜籽油160份、辣椒粉90份、土豆15份、花生10份、豆腐10份、食用盐8份、味精6份、香辛料13份。
所述香辛料为八角、茴香、花椒、大蒜、月桂中的一种或几种。
所述辣三丁的制备方法为:将150-170份菜籽油加热到120-140℃,把12-18份土豆、8-12份花生、8-12份豆腐、10-16份香辛料放入菜籽油中油炸2-3min后捞出,然后将80-100份辣椒粉放入菜籽油中炼制,控制油温为95-115℃,炼制3-5min,关火冷却至60-80℃时,加入6-10份食用盐、4-8份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
本发明的有益效果在于:土豆中含有丰富的膳食纤维,能促进胃肠蠕动疏通肠道,还具有抗衰老的功效,花生中含有维生素E和一定量的锌,能增强记忆,抗老化,延缓脑功能衰退,滋润皮肤,豆腐营养丰富,含有铁、钙、磷、镁等人体必需的多种微量元素,还含有糖类、植物油和丰富的优质蛋白增加营养、帮助消化、增进食欲的功能,将土豆、花生、豆腐与辣椒粉相结合制备油辣椒,在提高油辣椒的营养元素的同时使油辣椒变得香辣可口、优雅细腻、回味悠长,即使是单独品尝也能作为一道特色菜。
具体实施方式
以下结合实施例对本发明的技术方案作进一步描述,但要求保护的范围并不局限于所述。
实施例一
将170份菜籽油加热到140℃,把18份土豆、12份花生、12份豆腐、16份香辛料放入菜籽油中油炸3min后捞出,然后将100份辣椒粉放入菜籽油中炼制,控制油温为115℃,炼制5min,关火冷却至80℃时,加入10份食用盐、8份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
实施例二
将150份菜籽油加热到120℃,把12份土豆、8份花生、8份豆腐、10份香辛料放入菜籽油中油炸2min后捞出,然后将80份辣椒粉放入菜籽油中炼制,控制油温为95℃,炼制3min,关火冷却至60℃时,加入6份食用盐、4份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
实施例三
将165份菜籽油加热到130℃,把17份土豆、11份花生、11份豆腐、14份香辛料放入菜籽油中油炸2.5min后捞出,然后将95份辣椒粉放入菜籽油中炼制,控制油温为110℃,炼制4.5min,关火冷却至75℃时,加入9份食用盐、7份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
实施例四
将155份菜籽油加热到125℃,把13份土豆、9份花生、9份豆腐、12份香辛料放入菜籽油中油炸2.5min后捞出,然后将85份辣椒粉放入菜籽油中炼制,控制油温为100℃,炼制3.5min,关火冷却至65℃时,加入7份食用盐、5份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
实施例五
将158份菜籽油加热到128℃,把16份土豆、10份花生、10份豆腐、12份香辛料放入菜籽油中油炸2.5min后捞出,然后将88份辣椒粉放入菜籽油中炼制,控制油温为98℃,炼制3.5min,关火冷却至65℃时,加入7份食用盐、6份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
实施例六
将160份菜籽油加热到130℃,把15份土豆、10份花生、10份豆腐、13份香辛料放入菜籽油中油炸2min后捞出,然后将90份辣椒粉放入菜籽油中炼制,控制油温为100℃,炼制4min,关火冷却至70℃时,加入8份食用盐、6份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
下面结合具体实验例对本发明的产品和技术效果作进一步的说明。
实验例一
对本发明制备出的辣三丁油辣椒按GB/T20293-2006的标准进行检测,其结果如表1所示:
表1本发明油辣椒标准检测
由上表可以看出本发明制备辣三丁油辣椒符合标准。
Claims (5)
1.一种辣三丁油辣椒,其特征在于,它由以下重量份原料制成:菜籽油150-170份、辣椒粉80-100份、土豆12-18份、花生8-12份、豆腐8-12份、食用盐6-10份、味精4-8份、香辛料10-16份。
2.根据权利要求1所述的辣三丁油辣椒,其特征在于,所述辣三丁油辣椒由以下重量份原料制成:菜籽油155-165份、辣椒粉85-95份、土豆13-17份、花生9-11份、豆腐9-11份、食用盐7-9份、味精5-7份、香辛料12-14份。
3.根据权利要求1所述的辣三丁油辣椒,其特征在于,所述辣三丁油辣椒由以下重量份原料制成:菜籽油160份、辣椒粉90份、土豆15份、花生10份、豆腐10份、食用盐8份、味精6份、香辛料13份。
4.根据权利要求1所述的辣三丁油辣椒,其特征在于:所述香辛料为八角、茴香、花椒、大蒜、月桂中的一种或几种。
5.根据权利要求1所述的辣三丁油辣椒,其特征在于,所述辣三丁的制备方法为:将150-170份菜籽油加热到120-140℃,把12-18份土豆、8-12份花生、8-12份豆腐、10-16份香辛料放入菜籽油中油炸2-3min后捞出,然后将80-100份辣椒粉放入菜籽油中炼制,控制油温为95-115℃,炼制3-5min,关火冷却至60-80℃时,加入6-10份食用盐、4-8份味精、油炸好的土豆、花生、豆腐并充分搅拌后,经包装即得到辣三丁油辣椒。
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