CN104686996A - 香菇辣酱 - Google Patents
香菇辣酱 Download PDFInfo
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- CN104686996A CN104686996A CN201310657373.1A CN201310657373A CN104686996A CN 104686996 A CN104686996 A CN 104686996A CN 201310657373 A CN201310657373 A CN 201310657373A CN 104686996 A CN104686996 A CN 104686996A
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- chilli sauce
- mushroom
- parts
- sauce
- hot
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 title abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 240000000599 Lentinula edodes Species 0.000 claims description 17
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 17
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- DLFVBJFMPXGRIB-UHFFFAOYSA-N Acetamide Chemical compound CC(N)=O DLFVBJFMPXGRIB-UHFFFAOYSA-N 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 4
- 102000006995 beta-Glucosidase Human genes 0.000 abstract description 4
- 108010047754 beta-Glucosidase Proteins 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 abstract description 2
- 229930024421 Adenine Natural products 0.000 abstract description 2
- 229960000643 adenine Drugs 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 2
- 229960001231 choline Drugs 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
本发明提供一种采用天然无公害的辣椒,香菇,山花椒等食材;涉及辣酱制作技术,具体为一种安全无防腐剂的香菇辣酱制作方法。解决了香菇辣酱的食用安全及长期存放的问题,在特殊的条件下,粉碎制成,不添加任何食品添加剂,利用食材本身密封自然产生对人体有益的乳酸菌,便于长期保存,并含有多种人体所需的多种氨基酸、乙酰胺、胆碱、腺嘌呤、多糖类、β-葡萄糖苷酶、各种维生素等成分,能够有效的预防癌症。
Description
技术领域
本发明涉及一种辣酱,具体地说是以辣椒、香菇为原料制备的一种辣酱。
背景技术
现市场中销售的香菇辣酱多使用各种食品添加剂,大量食用食品添加剂会造成各种疾病,而且,市面上的香菇辣酱以次充好,达不到人体所需的营养成分,此外不含有对人身体有益的乳酸菌,过量食用对身体都有一定的伤害。
发明内容
本发明的目的是做安全卫生的香菇辣酱,而且含有对人体有益的乳酸菌。
本发明的技术方案为:一种香菇辣酱,该香菇辣酱按照重量比由以下成分构成,辣椒100-200份,香菇80-150份,大酱30-60份,白酒10-40份,白糖10-50份,姜10-40份,盐20-40份。
优选的是:还可以加入山花椒5-10份。
本发明还提供一种该香菇辣酱的制作方法:包含以下步骤: 1)按照配比秤取所需材料,清水冲洗2-3遍,随后在无尘的环境下自然晾干; 2)将各种材料混合并粉碎; 3)将粉碎后的材料搅拌均匀,放到坛子中密封存放即可。
本发明所提供的香菇辣酱和常规辣酱相比,独特之处表现在:香菇中含有多种氨基酸、乙酰胺、胆碱、腺嘌呤、多糖类、β-葡萄糖苷酶、各种维生素等成分,对过多食用辣椒所引起的上火等状况,进行中和;其中β-葡萄糖苷酶可以有效地预防癌症;此外加入了山花椒,不仅增加了辣椒酱的香气,而且使辣椒酱在不添加任何添加剂的情况下,利用密封发酵的原理,自然产生对人体有益的乳酸菌,解决了蒜蓉辣酱的食用安全及长期存放的问题,使辣椒酱能够长期存放;在本发明的香菇辣酱中,营养成分每100克含
总卡路里:288大卡,
脂肪总量:2.5克
多不饱和脂肪酸:
单不饱和脂肪酸:
胆固醇:35毫克
钠盐:1.505克
碳水化合物总量:62.7克
膳食纤维:2.8毫克
糖分:50.6毫克
蛋白质:6.1克
钙:181毫克
铁:23.8毫克
磷:41.5毫克
β-葡萄糖苷酶:10毫克
四、具体实施方案:
本发明第一具体实施例,一种香菇辣酱,该辣酱按照重量比由以下成分构成,辣椒100份,香菇80份,大酱30份,白酒10份,白糖10份,姜10份,盐20份。
本发明第二具体实施例,一种香菇辣酱,该辣酱按照重量比由以下成分构成,辣椒200份,香菇150份,大酱60份,白酒20份,白糖40份,姜40份,盐40份,山花椒10份。
本发明的第三具体实施例,一种香菇辣酱,该辣酱按照重量比由以下成分构成,辣椒150份,香菇100份,大酱40份,白酒30份,白糖30份,姜20份,盐30份,山花椒5份。
该香菇辣酱制造时,包含以下步骤: 1)按照配比秤取所需材料,清水冲洗2-3遍,随后在无尘的环境下自然晾干; 2)将各种材料混合并粉碎; 3)将粉碎后的材料搅拌均匀,放到坛子中密封存放即可。
Claims (3)
1.一种香菇辣酱,其特征在于:该香菇辣酱按照重量比由以下成分构成,辣椒100-200份,香菇80-150份,大酱30-60份,白酒10-40份,白糖10-50份,姜10-40份,盐20-40份。
2.如权利要求1所述的香菇辣酱,其特征在于:该辣酱中还加入山花椒5-10份。
3.如权利要求1所述的香菇辣酱的制备方法,其特征在于包含以下步骤: 1)按照配比秤取所需材料,清水冲洗2-3遍,随后在无尘的环境下自然晾干; 2)将各种材料混合并粉碎; 3)将粉碎后的材料搅拌均匀,放到坛子中密封存放即可。
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CN201310657373.1A CN104686996A (zh) | 2013-12-09 | 2013-12-09 | 香菇辣酱 |
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CN201310657373.1A CN104686996A (zh) | 2013-12-09 | 2013-12-09 | 香菇辣酱 |
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CN104686996A true CN104686996A (zh) | 2015-06-10 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108450921A (zh) * | 2018-04-23 | 2018-08-28 | 山东宏大食品股份有限公司 | 一种不易上火的食用菌风味辣椒酱及其制备方法 |
-
2013
- 2013-12-09 CN CN201310657373.1A patent/CN104686996A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108450921A (zh) * | 2018-04-23 | 2018-08-28 | 山东宏大食品股份有限公司 | 一种不易上火的食用菌风味辣椒酱及其制备方法 |
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PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |