CN104273515A - 一种酱香风味的辣椒酱 - Google Patents

一种酱香风味的辣椒酱 Download PDF

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CN104273515A
CN104273515A CN201410550650.3A CN201410550650A CN104273515A CN 104273515 A CN104273515 A CN 104273515A CN 201410550650 A CN201410550650 A CN 201410550650A CN 104273515 A CN104273515 A CN 104273515A
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sauce
rice wine
soy sauce
hot pepper
bright red
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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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

Abstract

本发明公开了一种酱香风味的辣椒酱,它是先将鲜红辣椒洗净晾干,用酱油、酒浸泡5-20天,酱油、米酒与辣椒之间的重量份比是:鲜红辣椒:酱油:米酒=1:1.2:0.25;然后按用料重量份配比称料;将鲜红辣椒捞出剁碎;将剁碎的鲜红辣椒与剁碎的生姜、大蒜、米酒、酱油、盐混合搅拌均匀;发酵5-6天后装瓶密封即成,发酵温度为6-18℃。该产品保持了原有鲜红辣椒的成份,呈酱香风味,鲜、香、脆、辣,可作佐料、即食酱碟等。

Description

一种酱香风味的辣椒酱
技术领域
本发明涉及佐餐食品,具体是一种酱香风味的辣椒酱。
背景技术
辣椒酱是许多人喜爱吃的调味品,辣椒酱的制作方法多种多样,广为人知的桂林三宝之一的辣椒酱是将适量的鲜红辣椒、豆豉、剥干净的蒜米剁碎后和适量的盐混合均匀,装瓶密封一段时间制成。
发明内容
本发明的目的是要提供一种酱香风味的辣椒酱。
实现本发明目的的技术方案是:
一种酱香风味的辣椒酱,由含有下述重量份配比的原料制成:
    用酱油、米酒浸泡过的鲜红辣椒50—70
    大蒜9一13
    生姜碎片8一12
    酱油4—6
    盐9一13
    米酒4—6。
所述用酱油、米酒浸泡过的鲜红辣椒,酱油、米酒与辣椒之间的重量份比是:鲜红辣椒:酱油:米酒=l:1.2:0.25,浸泡时间为5—20天。
所述米酒为53度的三花米酒。
一种酱香风味的辣椒酱,采用如下步骤制成:
    (1)将鲜红辣椒洗净晾干,用酱油、米酒浸泡5—20天,酱油、米酒与辣椒之间的重量份比是:鲜红辣椒:酱油:米酒=l:1.2:0.25;
    (2)按上述用料重量份配比称料;
    (3)将鲜红辣椒捞出剁碎;
    (4)将剁碎的鲜红辣椒与剁碎的生姜、大蒜、米酒、酱油、盐混合搅拌均匀;
    (5)发酵5—6天后装瓶密封即成,发酵温度为6一18℃。
本发明的优点是:该产品保持了原有鲜红辣椒的成份,呈酱香风味,鲜、香、脆、辣,可作佐料、即食酱碟等。
具体实施方式
实施例:
    制作l00公斤酱香风味的辣椒酱的方法,包括如下步骤:
(1)将鲜红辣椒洗净晾干,用酱油、53度的三花米酒浸泡15天,酱油、三花米酒与辣椒之间的重量份比是:鲜红辣椒:酱油:三花米酒=l:1.2:0.25;
(2)按用料重量份配比称料:用酱油、米酒浸泡过的鲜红辣椒60公斤,大蒜10公斤,生姜碎片10公斤,酱油5公斤,盐10公斤,三花米酒5公斤;
(3)将鲜红辣椒捞出剁碎;
(4)将剁碎的鲜红辣椒与剁碎的生姜、大蒜、三花米酒、酱油、盐混合搅拌均匀;
(5)在6一18℃的温度条件下发酵5—6天后,装瓶密封即成。

Claims (4)

1.一种酱香风味的辣椒酱,其特征是:由含有下述重量份配比的原料经剁碎、混合搅拌均匀、密封制成:
    用酱油、酒浸泡过的鲜红辣椒50—70
    大蒜9一13
    生姜碎片8一12
    酱油4—6
    盐9一13
    米酒4—6。
2.根据权利要求l所述的辣椒酱,其特征是:所述用酱油、米酒浸泡过的鲜红辣椒,酱油、米酒与辣椒之间的重量份比是:鲜红辣椒:酱油:米酒=l:1.2:0.25,浸泡时间为5—20天。
3.根据权利要求l所述的辣椒酱,其特征是:所述米酒为53度的三花米酒。
4.权利要求l所述的酱香风味的辣椒酱,其特征是:采用如下步骤制成:
    (1)将鲜红辣椒洗净晾干,用酱油、酒浸泡5—20天,酱油、米酒与辣椒之间的重量份比是:鲜红辣椒:酱油:米酒=l:1.2:0.25;
    (2)按用料重量份配比称料;
    (3)将鲜红辣椒捞出剁碎;
    (4)将剁碎的鲜红辣椒与剁碎的生姜、大蒜、米酒、酱油、盐混合搅拌均匀;
    (5)发酵5—6天后装瓶密封即成,发酵温度为6一18℃。
CN201410550650.3A 2014-10-17 2014-10-17 一种酱香风味的辣椒酱 Pending CN104273515A (zh)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231410A (zh) * 2015-08-25 2016-01-13 铜陵白姜发展有限责任公司 一种白姜酱的制作工艺
CN106235285A (zh) * 2016-08-10 2016-12-21 广南县辣磨坊种植农民专业合作社 一种辣椒酱的制作工艺
CN106260949A (zh) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 一种酱香风味的辣椒酱
CN106260950A (zh) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 一种酱香风味的辣椒酱

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106260949A (zh) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 一种酱香风味的辣椒酱
CN106260950A (zh) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 一种酱香风味的辣椒酱
CN105231410A (zh) * 2015-08-25 2016-01-13 铜陵白姜发展有限责任公司 一种白姜酱的制作工艺
CN106235285A (zh) * 2016-08-10 2016-12-21 广南县辣磨坊种植农民专业合作社 一种辣椒酱的制作工艺

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Application publication date: 20150114