CN104381966B - 一种糟辣椒 - Google Patents
一种糟辣椒 Download PDFInfo
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- 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
- A23L27/10—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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种糟辣椒，主要由色拉油、剁椒、豆瓣、泡生姜末、蒜末、混合香料、味精、I+G、山梨酸钾和辣椒红制成。本发明制成的糟辣椒色泽鲜亮，具有鲜香浓郁，酸辣咸鲜味适中，口感纯正的特点，能够满足人们嗅觉、味觉上对美食的要求，深得喜辣人士的钟爱。
Description
技术领域
本发明目的在于提供一种糟辣椒，属于食品技术的领域。
背景技术
糟辣椒是云南贵州独有的美食调味品，两省均有制作。糟辣椒色泽鲜红，香浓辣鲜，既辣又酸，特有的香、辣、鲜、酸、嫩、咸、脆、的独特风味，人们特别喜爱，而且老少皆宜，在云南贵州美食中是必不可少的。比如烹制“鱼香肉丝”、“鱼香茄子”、“糟辣带鱼”、“糟辣脆皮鱼”、“、”黔味回锅肉“、”鱼包韭菜“、”怪噜饭“时之所必须，还用糟辣椒当作基料制作腌菜、泡菜，制作凉拌菜，制作蘸水，可见糟辣椒在贵州美食中的地位。
尽管糟辣椒是人们喜爱的美食，但不是人人都能制作出美味的糟辣椒，因此，发明一种能烹饪出美味菜肴的糟辣椒是深受消费者喜爱的。
发明内容
本发明的目的在于提供一种糟辣椒。所述糟辣椒色泽鲜亮，具有鲜香浓郁，酸辣咸鲜味适中，口感纯正的特点，能够满足人们嗅觉、味觉上对美食的要求，深得喜辣人士的钟爱。
为解决以上技术问题，本发明采用以下技术方案实现：
一种糟辣椒，按照重量组分计算，包括色拉油65-85份、剁椒150-350份、豆瓣20-40份、泡生姜末15-35份、蒜末15-35份、混合香料1-5份、味精2-8份、I+G 55-75份、山梨酸钾250-350份和辣椒红50-150份。
前述的糟辣椒中，按照重量组分计算，包括色拉油75份、剁椒250份、豆瓣30份、泡生姜末25份、蒜末25份、混合香料3份、味精5份、I+G 65份、山梨酸钾300份和辣椒红100份。
前述的糟辣椒中，所述混合香料按照重量百分比计算，由八角30.7％、香叶23.1％、香果15.4％和茴香30.8％组成。
前述的糟辣椒中，按照下述步骤进行炒制：A.将色拉油放入锅中用小火熬到沸腾，放入泡生姜末和蒜末，翻滚炒制，待闻到明显的姜、蒜香味时加入豆瓣继续熬制，得A品；B.待A品熬制到颜色鲜亮时加入剁椒、混合香料、味精和I+G继续翻炒，得B品；C.待B品熬制到颜色红润鲜亮时，加入辣椒红和山梨酸钾，翻炒均匀后自然冷却，装袋，即得。
前述的糟辣椒中，所述剁椒按照下述步骤进行制作：A.将红辣椒洗净，晾放使大部分水滴干后，用粉碎机将辣椒粉碎到2～5㎜块型，得A品；B.向A品中加入14～15％的未加碘食盐，混合均匀后置入发酵池或发酵坛中封存发酵，至少3个月，取出即可。
前述的糟辣椒中，所述豆瓣按照下述步骤进行制作：A.霉豆瓣发酵：将霉豆瓣置入酵池中，加入含盐量为14～15％的盐水将霉豆瓣淹没，封闭发酵池，待霉豆瓣发酵到内外质地松软后，发酵完成，得A1品；B.碎辣椒制作：将红辣椒放入粉碎机打碎后，加入红辣椒量14～15％的未加碘食盐搅匀，得B1品，备用；C.豆瓣的制作：将B1品与A1品以2:1的比例混合，搅拌均匀后倒入酵池进行豆瓣的发酵，至少半年，取出即得。
前述的糟辣椒中，所述泡生姜末按照下述步骤进行制作：将生姜倒入发酵池，同时加入生姜量10～12％的未加碘食盐，混合均匀，发酵池装满后，表面再覆盖一层未加碘食盐，使生姜不外露，封闭发酵池，3个月后，待生姜发酵成熟，取出将其剁成粉末，即得。
此外，本发明所述糟辣椒色泽鲜亮，具有鲜香浓郁，酸辣咸鲜味适中，口感纯正的特点，让人回味悠长，能够满足人们嗅觉、味觉上对美食的要求，深得喜辣人士的钟爱。
发明人对本发明的制作工艺进行了大量的实验研究，如下：
实验例1
一、原料：
1、本发明糟辣椒：按照实施例1的方法进行制作及食用。
2、老干妈风味糟辣椒：贵阳南明春梅酿造有限公司生产。食用方法：同实施例1。
3、苗姑娘糟辣椒：苗姑娘食品有限公司生产。食用方法：同实施例1。
二、结果：
取上述三种底料，分别按相应的方法进行烹饪。并随机选取58人，对糟辣椒口感进行评价，*越多，说明口感越好。结果见表1
表1
| 原料 | 本发明糟辣椒 | 老干妈风味糟辣椒 | 苗姑娘糟辣椒 |
| 口感 | ***** | *** | *** |
实验结果显示，本发明制成的糟辣椒口感更佳，更受消费者喜爱。
与现有技术相比，本发明制成的糟辣椒色泽鲜亮，具有鲜香浓郁，酸辣咸鲜味适中，口感纯正的特点，能够满足人们嗅觉、味觉上对美食的要求，深得喜辣人士的钟爱。本品用途广泛，不仅可用于鸡、鸭、鱼等佳肴的烹制，也可直接作为蘸水使用，是家庭、餐馆理想的调味佳品。达到了发明目的。
具体实施方式
实施例1
1、糟辣椒的制作
配方：包括色拉油7.5kg、剁椒2.5kg、豆瓣3kg、泡生姜末2.5kg、蒜末2.5kg、混合香料0.3kg、味精0.5kg、I+G 6.5g、山梨酸钾30g和辣椒红10g。
混合香料配方：包括八角2kg、香叶1.5kg、香果1kg和茴香2kg。
制作工艺:
A.将色拉油放入锅中用小火熬到沸腾，放入泡生姜末和蒜末，翻滚炒制，待闻到明显的姜、蒜香味时加入豆瓣继续熬制，得A2品。
B.待A2品熬制到颜色鲜亮时加入剁椒、混合香料、味精和I+G继续翻炒，得B2品。
C.待B2品熬制到颜色红润鲜亮时，加入辣椒红和山梨酸钾，翻炒均匀后自然冷却，装袋，即得。
2.剁椒的制作：A.将红辣椒洗净，晾放使大部分水滴干后，用粉碎机将辣椒粉碎到2～5㎜块型，得A品；B.向A品中加入14～15％的未加碘食盐，混合均匀后置入发酵池或发酵坛中封存发酵，至少3个月，取出即可。
3.豆瓣的制作：A.霉豆瓣发酵：将霉豆瓣置入酵池中，加入含盐量为14～15％的盐水将霉豆瓣淹没，封闭发酵池，待霉豆瓣发酵到内外质地松软后，发酵完成，得A1品；B.碎辣椒制作：将红辣椒放入粉碎机打碎后，加入红辣椒量14～15％的未加碘食盐搅匀，得B1品，备用；C.豆瓣的制作：将B1品与A1品以2:1的比例混合，搅拌均匀后倒入酵池进行豆瓣的发酵，至少半年，取出即得；
4.泡生姜末的制作：将生姜倒入发酵池，同时加入生姜量10～12％的未加碘食盐，混合均匀，发酵池装满后，表面再覆盖一层未加碘食盐，使生姜不外露，封闭发酵池，3个月后，待生姜发酵成熟，取出将其剁成粉末，即得。
5、食用方法：
A.将约1.5-2kg鱼去鳞、去内脏，切片或者剁块，洗净挤干水放入盘中。
B.加入腌鱼料，适量料酒、蛋清拌匀。
C.将适量植物油烧开，再将本料放入锅炒约3分钟。
D.加入适量水，煮开后，放入鱼骨，约熬3分钟，放入鱼片煮熟，起锅，加入香葱，即可美餐。
实施例2
1、糟辣椒的制作
配方：包括色拉油7kg、剁椒2kg、豆瓣2.5kg、泡生姜末2kg、蒜末3kg、混合香料0.2kg、味精0.4kg、I+G 5.5g、山梨酸钾20g和辣椒红12g。
其余的同实施例1。
Claims (2)
1.一种糟辣椒，其特征在于: 按照重量组分计算，包括色拉油75份、剁椒250份、豆瓣30份、泡生姜末25份、蒜末25份、混合香料3份、味精5份、I+G 0.065份、山梨酸钾0.3份和辣椒红0.1份；所述混合香料按照重量百分比计算，由八角30.7%、香叶23.1%、香果15.4%和茴香30.8%组成 ；
所述剁椒按照下述步骤进行制作：A.将红辣椒洗净，晾放使大部分水滴干后，用粉碎机将辣椒粉碎到2~5㎜块型，得A品；B.向A品中加入14~15%的未加碘食盐，混合均匀后置入发酵池或发酵坛中封存发酵，至少3个月，取出即可；
所述豆瓣按照下述步骤进行制作：A.霉豆瓣发酵：将霉豆瓣置入酵池中，加入含盐量为14~15%的盐水将霉豆瓣淹没，封闭发酵池，待霉豆瓣发酵到内外质地松软后，发酵完成，得A1品；B.碎辣椒制作：将红辣椒放入粉碎机打碎后，加入红辣椒量14~15%的未加碘食盐搅匀，得B1品，备用；C.豆瓣的制作：将B1品与A1品以2:1的比例混合，搅拌均匀后倒入酵池进行豆瓣的发酵，至少半年，取出即得；
所述泡生姜末按照下述步骤进行制作：将生姜倒入发酵池，同时加入生姜量10~12%的未加碘食盐，混合均匀，发酵池装满后，表面再覆盖一层未加碘食盐，使生姜不外露，封闭发酵池，3个月后，待生姜发酵成熟，取出再将其剁碎，即得。
2.如权利要求1所述的糟辣椒，其特征在于:按照下述步骤进行炒制：A.将色拉油放入锅中用小火熬到沸腾，放入泡生姜末和蒜末，翻滚炒制，待闻到明显的姜、蒜香味时加入豆瓣继续熬制，得A2品；B.待A2品熬制到颜色鲜亮时加入剁椒、混合香料、味精和I+G继续翻炒，得B2品；C.待B2品熬制到颜色红润鲜亮时，加入辣椒红和山梨酸钾，翻炒均匀后自然冷却，装袋，即得。
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