CN104643014A - 辣椒酱制作的方法 - Google Patents
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Abstract
本发明公开了辣椒酱制作的方法，属食品加工技术领域，该辣椒酱，包括有下列重量份数配比原料制成：生辣椒1000份，蒜头500份，仔姜300份，芝麻100份，盐100份，酒精体积含量为52%的白酒250份，紫苏叶200份；采用将上述原料混合腌制的步骤；本发明的辣椒酱营养丰富、芳香味美还具有健身治病的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其是辣椒酱制作的方法。
背景技术
辣椒中含有的维生素C居蔬菜之首位，还含有丰富的维生素B、胡萝卜素以及钙、铁等矿物质，医药专家认为，辣椒能缓解胸腹冷痛，制止痢疾，杀抑胃腹内寄生虫，控制心脏病及冠状动脉硬化；还能刺激口腔粘膜，引起胃的蠕动，促进唾液分泌，增强食欲，促进消化。辣椒酱因其具有独特的味感，成为人们喜好的一种佐餐食品，但现有的辣椒酱品种少、风味单一且营养不均衡。
发明内容
本发明提供一种营养丰富、芳香味美且具有散寒解表，宣肺止咳，理气和中，安胎，解毒功效的辣椒酱制作的方法。
为了解决上述问题，本发明所采用的技术方案是：这种辣椒酱制作的方法，采用下列重量份数配比原料制成：
生辣椒1000份，蒜头500份，仔姜300份，芝麻100份，盐100份，酒精体积含量为52%的白酒250份，紫苏叶200份；
制作步骤是：
a、将芝麻炒香备用；
b、将生辣椒、蒜头、姜、紫苏叶分别洗净晾干，然后分别切碎；
c、将步骤b制得的生辣椒、蒜头、仔姜、紫苏叶混合并搅拌均匀，再加入芝麻、白酒并搅拌均匀得混合料，所加入白酒的重量与白酒总量之比为4：5；
d、将c步骤制得的混合料装入容器中，再将剩余白酒加入容器内，覆盖混合料，密封容器，即得。
上述技术方案中，更具体的技术方案还可以是：所述容器为玻璃瓶或瓦罐或瓷罐。
由于采用了上述技术方案，本发明与现有技术相比具有如下有益效果：
由于加入了紫苏叶，紫苏叶具有独特的植物香味和丰富的植物纤维，并有散寒解表，宣肺止咳，理气和中，安胎，解毒的功效，使制成的辣酱不但营养丰富、芳香味美还有健身治病的功效。
本发明的辣椒，含有丰富的维生素C、维生素B、胡萝卜素以及钙、铁等矿物质。医药专家认为，辣椒能缓解胸腹冷痛，制止痢疾，杀抑胃腹内寄生虫，控制心脏病及冠状动脉硬化；还能刺激口腔粘膜，引起胃的蠕动，促进唾液分泌，增强食欲，促进消化。
本发明蒜头，辛辣、性温，含有丰富的锗、硒、蒜氨酸和蒜酶，还含有维生素A、维生素B、维生素C、钙、磷、铁、粗纤维等成分；具有杀菌、降血压、降血糖、促进新陈代谢、缓解疲劳、刺激消化器官分泌消化酶，促进上皮增生，加速创伤愈合等功效。
本发明的仔姜，味辛，性温。含有姜醇、姜烯、水芹烯、柠檬醛、芳樟醇及姜辣素，天门冬素、谷氨酸、天门冬氨酸、丝氨酸、甘氨酸、苏氨酸、丙氨酸等；具有开胃止呕，化痰止咳，发汗解表，壮阳壮腰,养颜护肤,发汗解表,消炎止痛,抑癌抗瘤的功效。
本发明的芝麻含有大量的不饱和脂肪酸、维生素E、芝麻素并含有丰富的脂肪、蛋白质，还有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分具有“补肝肾，滋五脏，益精血，润肠燥”等功效。
具体实施方式
下面结合实施例对本发明作进一步详述：
实施例一
一种辣椒酱制作的方法，采用下列重量原料制成：
生辣椒1000克，蒜头500克，仔姜300克，芝麻100克，盐100克，酒精体积含量为52%的白酒250克，紫苏叶200克；
制作步骤是：
a、将芝麻炒香备用；
b、将生辣椒、蒜头、姜、紫苏叶分别洗净晾干，然后分别切碎；
c、将步骤b制得的生辣椒、蒜头、仔姜、紫苏叶混合并搅拌均匀，再加入200克白酒和芝麻并搅拌均匀得混合料；
d、将c步骤制得的混合料装入玻璃瓶中，再将剩余50克白酒加入玻璃瓶内，覆盖混合料，密封容器，即得。
实施例二
一种辣椒酱制作的方法，采用下列重量原料制成：
生辣椒500克，蒜头250克，仔姜150克，芝麻50克，盐50克，酒精体积含量为52%的白酒125克，紫苏叶100克；
制作步骤是：
a、将芝麻炒香备用；
b、将生辣椒、蒜头、姜、紫苏叶分别洗净晾干，然后分别切碎；
c、将步骤b制得的生辣椒、蒜头、仔姜、紫苏叶混合并搅拌均匀，再加入100克白酒和芝麻并搅拌均匀得混合料；
d、将c步骤制得的混合料装入瓦罐中，再将剩余25克白酒加入瓦罐内，覆盖混合料，密封容器，即得。
实施例三
一种辣椒酱制作的方法，采用下列重量原料制成：
生辣椒2000克，蒜头1000克，仔姜600克，芝麻200克，盐200克，酒精体积含量为52%的白酒500克，紫苏叶400克；
制作步骤是：
a、将芝麻炒香备用；
b、将生辣椒、蒜头、姜、紫苏叶分别洗净晾干，然后分别切碎；
c、将步骤b制得的生辣椒、蒜头、仔姜、紫苏叶混合并搅拌均匀，再加入400克白酒和芝麻并搅拌均匀得混合料；
d、将c步骤制得的混合料装入瓷罐中，再将剩余100克白酒加入瓷罐内，覆盖混合料，密封容器，即得。
Claims (2)
1.一种辣椒酱制作的方法，其特征在于：采用下列重量份数配比原料制成：
生辣椒1000份，蒜头500份，仔姜300份，芝麻100份，盐100份，酒精体积含量为52%的白酒250份，紫苏叶200份；
制作步骤是：
a、将芝麻炒香备用；
b、将生辣椒、蒜头、姜、紫苏叶分别洗净晾干，然后分别切碎；
c、将步骤b制得的生辣椒、蒜头、仔姜、紫苏叶混合并搅拌均匀，再加入芝麻、白酒并搅拌均匀得混合料，所加入白酒的重量与白酒总量之比为4：5；
d、将c步骤制得的混合料装入容器中，再将剩余白酒加入容器内，覆盖混合料，密封容器，即得。
2.根据权利要求1所述的辣椒酱制作的方法，其特征在于：所述容器为玻璃瓶或瓦罐或瓷罐。
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