CN104397668A - 一种辣椒酱 - Google Patents
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- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 4
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- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 12
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒80-120份、花椒(干重)0.2-0.4份、大蒜13-17份、食盐12-14份、茶油3-7份、显齿蛇葡萄叶粉末(干重)0.1-0.3份、腌制后芥菜叶18份、腌制后的萝卜20-30份、陈皮(干重)1-2份、樟树叶粉末0.15份。本发明制备的辣酱配方科学,保质期长,2年内不会腐烂,并且营养丰富、口感好,具有清热、泄火的效果,长期食用具有保健作用。
Description
技术领域
本发明涉及食品领域,具体地说,是提供一种辣椒酱。
背景技术
随着经济的发展和人民生活水平的不断改善,调味酱已经成为生活中必不可缺少的调味品,并且消费者对各种调味酱的要求也越来越高。不同口味的调味酱层出不穷,但是现有技术中由于厂家的技术等各方面的原因,很多调味酱的味道不正宗,在一定程度上影响消费者的食欲,且吃后容易上火,保质期短,容易腐烂。也有在辣椒酱中添加苯甲酸钠或山梨酸钾等食品防腐剂的,但这些防腐剂添加量过大可以引起食用者的一些不良反应。随着食品工程技术的向前发展,生产绿色、安全、营养丰富、具有保健作用的食品己成为当今趋势。
发明内容
本发明的目的在于提供一种保质期长,并且营养丰富、口感好,具有清热、泄火的效果,长期食用具有保健作用的辣椒酱。
为达到上述目的,本发明的实施方案为:一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒80-120份、花椒(干重)0.2-0.4份、大蒜13-17份、食盐12-14份、茶油3-7份、显齿蛇葡萄叶粉末(干重)0.1-0.3份。
作为优选,采用以下重量份的原料制作而成:红鲜辣椒100份、花椒(干重)0.3份、大蒜15份、食盐13份、茶油5份、显齿蛇葡萄叶粉末(干重)0.2份。
作为优选,所述的原料还包括:腌制后芥菜叶15-20份、腌制后的萝卜20-30份、陈皮(干重)1-2份、樟树叶粉末(干重)0.1-0.2份。
作为优选,所述的原料还包括:腌制后芥菜叶18份、腌制后的萝卜25份、陈皮(干重)1.5份、樟树叶粉末0.15份。
作为优选,所述的原料还包括米酒1-2份。
本发明制备的辣酱配方科学,保质期长,3-4年内不会腐烂,并且营养丰富、口感好,香味独特,具有“吃了不上火”特点,且长期食用具有保健作用。采用的原料中:樟树叶,其性味苦辛、温,含挥发油,其主要成分是樟脑(camphor),能够杀虫、杀菌;显齿蛇葡萄,其味甘甜性凉,具有清热解毒、抗菌消炎、祛风除湿、强筋骨、降血压、降血脂、保肝护肝等功效;芥菜,其性味辛、温,含有丰富的营养成分,可以提神醒脑、解除疲劳、开胃消食,特别是芥菜腌制后有一种特殊鲜味和香味,能促进胃、肠消化功能,增进食欲,可用来开胃,帮助消化,使辣酱的口感更好。再就是,芥菜组织较粗硬、含有胡萝卜素和大量食用纤维素,故有明目与宽肠通便的作用。并且可抑制大肠杆菌的生长,具有抑制细菌、真菌和人体的某些寄生虫的作用。其中,樟树叶和芥菜还具有防腐的作用,真正绿色、环保、健康。
具体实施方式
为了加深对本发明的理解和认识,下面结合具体实施方式对本发明做出进一步的说明和介绍。
实施例 1
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒80Kg、花椒(干重)0.2Kg、大蒜13Kg、食盐12Kg、茶油3Kg、显齿蛇葡萄叶粉末(干重)0.3Kg。制作时,将成熟的红辣椒、大蒜用清水洗净晾干后剁成碎末,然后将原料混合搅拌均匀,放入瓦缸内,密封放置30天即得辣椒酱。
实施例 2
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒120Kg、花椒(干重)0.4Kg、大蒜17Kg、食盐14Kg、茶油7Kg、显齿蛇葡萄叶粉末(干重)0.1Kg。制作时,将成熟的红辣椒、大蒜用清水洗净晾干后剁成碎末,然后将原料混合搅拌均匀,放入瓦缸内,密封放置30天即得辣椒酱。
实施例3
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒100Kg、花椒(干重)0.3Kg、大蒜15Kg、食盐13Kg、茶油5Kg、显齿蛇葡萄叶粉末(干重)0.2Kg。制作时,将成熟的红辣椒、大蒜用清水洗净晾干后剁成碎末,然后将原料混合搅拌均匀,放入瓦缸内,密封放置30天即得辣椒酱。
实施例4
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒90Kg、花椒(干重)0.2Kg、大蒜13Kg、食盐12Kg、茶油4Kg、显齿蛇葡萄叶粉末(干重)0.1Kg、腌制后的紫色芥菜叶15Kg、腌制后的萝卜20 Kg、陈皮干粉末(干重)1 Kg、樟树叶粉末(干重)0.2Kg,米酒2 Kg。制作时,将成熟的红辣椒、大蒜用清水洗净晾干后剁成碎末,将腌制后芥菜叶晾干后剁碎, 将腌制后的萝卜切成小块,然后将原料混合搅拌均匀,放入瓦缸内,密封放置30天即得辣椒酱。
实施例5
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒110Kg、花椒(干重)0.4Kg、大蒜17Kg、食盐14Kg、茶油7Kg、显齿蛇葡萄叶粉末(干重)0.3Kg、腌制后的紫色芥菜叶20Kg、腌制后的萝卜30 Kg、陈皮干粉末(干重)2 Kg、樟树叶粉末(干重)0.1Kg,米酒1 Kg。制作时,将成熟的红辣椒、大蒜用清水洗净晾干后剁成碎末,将腌制后芥菜叶晾干后剁碎, 将腌制后的萝卜切成小块,然后将原料混合搅拌均匀,放入瓦缸内,密封放置30天即得辣椒酱。
实施例6
一种辣椒酱,采用以下重量份的原料制作而成:红鲜辣椒120Kg、花椒(干重)0.3Kg、大蒜16Kg、食盐13Kg、茶油6Kg、显齿蛇葡萄叶粉末(干重)0.2Kg、腌制后的深红色芥菜叶18Kg、腌制后的萝卜25 Kg、陈皮粒(干重)1.5 Kg、樟树叶粉末(干重)0.15 Kg,米酒1.5 Kg。制作时,将成熟的红辣椒、大蒜用清水洗净晾干后剁成碎末,将腌制后芥菜叶晾干后剁碎, 将腌制后的萝卜切成小块,然后将原料混合搅拌均匀,放入瓦缸内,密封放置30天即得辣椒酱。
需要说明的是上述实施例仅仅是本发明的较佳实施例,并没有用来限定本发明的保护范围,本发明的保护范围以权利要求书为准。
Claims (5)
1. 一种辣椒酱,其特征是,采用以下重量份的原料制作而成:红鲜辣椒80-120份、花椒(干重)0.2-0.4份、大蒜13-17份、食盐12-14份、茶油3-7份、显齿蛇葡萄叶粉末(干重)0.1-0.3份。
2.根据权利要求1所述的辣椒酱,其特征是,采用以下重量份的原料制作而成:红鲜辣椒100份、花椒(干重)0.3份、大蒜15份、食盐13份、茶油5份、显齿蛇葡萄叶粉末(干重)0.2份。
3.根据权利要求1所述的辣椒酱,其特征是,所述的原料还包括:腌制后芥菜叶15-20份、腌制后的萝卜20-30份、陈皮(干重)1-2份、樟树叶粉末(干重)0.1-0.2份。
4.根据权利要求3所述的辣椒酱,其特征是,所述的原料还包括:腌制后芥菜叶18份、腌制后的萝卜25份、陈皮(干重)1.5份、樟树叶粉末0.15份。
5.根据权利要求1或3所述的辣椒酱,其特征是,所述的原料还包括米酒1-2份。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105962310A (zh) * | 2016-05-16 | 2016-09-28 | 李卓健 | 一种不上火辣椒酱 |
CN106901319A (zh) * | 2017-04-19 | 2017-06-30 | 马鞍山市十月丰食品有限公司 | 一种长保质期的纯天然辣椒酱及其制备方法 |
CN107865396A (zh) * | 2017-12-16 | 2018-04-03 | 永州市顺康生态农业发展有限公司 | 一种烹制东安鸡专用的辣椒酱及其制备方法 |
CN111938131A (zh) * | 2020-08-24 | 2020-11-17 | 衡东县远鹏黄贡椒有限公司 | 一种茶油黄贡椒酱及其制备方法 |
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CN1375227A (zh) * | 2001-03-20 | 2002-10-23 | 李翠云 | 麦酱及其配制方法 |
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CN1375227A (zh) * | 2001-03-20 | 2002-10-23 | 李翠云 | 麦酱及其配制方法 |
KR20100056812A (ko) * | 2008-11-20 | 2010-05-28 | 이득식 | 락토바실러스 퍼멘텀 js 균주를 함유하는 소스 및 이의 제조방법 |
CN101904487A (zh) * | 2010-09-09 | 2010-12-08 | 周红 | 一种辣椒酱及其制备方法 |
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CN106901319A (zh) * | 2017-04-19 | 2017-06-30 | 马鞍山市十月丰食品有限公司 | 一种长保质期的纯天然辣椒酱及其制备方法 |
CN107865396A (zh) * | 2017-12-16 | 2018-04-03 | 永州市顺康生态农业发展有限公司 | 一种烹制东安鸡专用的辣椒酱及其制备方法 |
CN111938131A (zh) * | 2020-08-24 | 2020-11-17 | 衡东县远鹏黄贡椒有限公司 | 一种茶油黄贡椒酱及其制备方法 |
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