CN105815748A - 一种酸甜风味辣椒酱及其制备方法 - Google Patents
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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
Abstract
本发明公开了一种酸甜风味辣椒酱,是由下述原料制成:猪皮、红辣椒、柠檬醋、番茄、胡萝卜、火龙果花、樱花、魔芋胶、桑葚汁、小麦胚芽油、南蛇藤果、苏子粉、沙枣花、银杏叶、榆叶、红茶、食盐。本发明制备的酸甜风味辣椒酱,将猪皮处理与魔芋胶复配成胶状浆体添加,不仅使得酱体更加细腻、稠滑,营养成分更加稳定均匀,同时形成包膜结构,防止或减少辣椒酱对胃壁的直接刺激,保护胃黏膜,既具有辣椒香辣口感,还融合猪皮香浓滑爽风味,还配伍番茄、桑葚汁等成分,赋予酸甜口感,中和辛辣口感,同时增进食欲,促进代谢,协同中药功能成分,具有养心安神、润肠通便、抑菌解毒等作用,消除食用限制。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种酸甜风味辣椒酱及其制备方法。
背景技术
红辣椒原产于中南美洲热带地区,明代传入中国。现中国各地均有生产,主要集中在湖南、湖北、江西、四川、重庆、云南、贵州等省份,四季均有供应。红辣椒含有丰富的维生素C和胡萝卜素,且具有解热镇痛、增加食欲、帮助消化、降脂减肥的食用功效。为便于保存储藏,红辣椒常用来作酱。辣椒中维生素C的含量在蔬菜中居第一位,但是在制酱研磨中,随机械的搅动辣椒氧化更加明显,以及传统的加热浓缩法,使VC损失就更为严重了,同时辣椒酱在放置过程中随时间的延长VC也在不断的损失中。辣椒酱虽然美味但食用过量会导致上火甚至危害人体健康,许多食用辣椒酱的消费者会出现肠道不适,尤其是初次食用或过量食用的消费者,会出现腹痛、拉肚、肛部灼烧感等症状。经研究,辣椒里面的辣椒素会剧烈刺激胃肠粘膜,能明显影响肠道发酵环境,会引起肠道的不适。
猪皮,又称“猪肤”,经涨发的猪肉皮又称“皮肚”。鲜猪皮的主要成分是水,蛋白质,脂肪和维生素,还有少量的纤维素和钙、磷、铁等矿物质。猪肉皮中蛋白质以胶原蛋白为主,其含量约占80%以上,同时还含有少量白蛋白、球蛋白和弹性蛋白。胶原蛋白具抗衰老、提高免疫力、活化细胞机能、抑制癌细胞和活化筋骨等功能,经常食用可以改善人体微循环和细胞新陈代谢,使C水功能低下的组织细胞得到改善,精血得以及时补充,促进细胞生长能力,使肌肤滋润丰满,增进皮肤弹性,进而减少皱纹,同时还可使头发柔顺,富有光泽,起到抗衰老的美容和护发作用具有十分可观的营养价值,是一种高蛋白、低脂肪的营养食品材料。但因猪肉皮特有的异味、加工不方便、消化吸收率相对较低等原因,除很少一部分用来做明胶、乳化猪皮、猪皮粉、皮冻膏和肘花肉外,常将其扔弃,猪皮的营养价值和功用未能得到充分利用。
为此本发明将猪皮脱脂、热气膨化法加工处理,胶磨后与魔芋胶复配,与辣椒颗粒混合斩拌,酱体更加细腻、稠滑,更能形成包膜结构,防止或减少辣椒酱对胃壁的直接刺激,保护胃黏膜,添加其他营养功能成分,制备一种营养丰富、风味独特的辣椒酱,口感更加香浓。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种酸甜风味辣椒酱及其制备方法。
本发明是通过以下技术方案实现的:
一种酸甜风味辣椒酱,是由下述重量份的原料制成:
猪皮14-16、红辣椒150-158、柠檬醋8-10、番茄8-10、胡萝卜6-8、火龙果花6-8、樱花10-12、魔芋胶4-6、桑葚汁8-10、小麦胚芽油8-12、南蛇藤果1-2、苏子粉1-3、沙枣花2-3、银杏叶1-3、榆叶1-2、红茶4-6、食盐5-8。
一种酸甜风味辣椒酱的制备方法,包括以下步骤:
(1)、将胡萝卜洗净擦丝,与洗净番茄、火龙果花分别放入沸水焯制1-2分钟,再筛出在0-5℃水中漂洗冷却,去除表皮及果蒂,一并打制成浆,加入柠檬醋搅拌均匀,静置10-12小时,分离上层清液,下层沉淀物隔水文火熬制稠状,得番茄酱,清醋液待用;
(2)、将新鲜樱花捡杂洗净,加入含有0.02-0.03%茶多酚的溶液中浸润30-40分钟,过筛沥干,碾磨成泥,加入桑葚汁文火熬制稠状,得樱花浆;
(3)、将新鲜猪皮脱毛除杂洗净,加入含有4-6%NaHCO3的溶液中漂煮30-40分钟,脱脂后漂洗至表皮pH为7,整形切制成块,拣出猪皮块均匀摊开,在49-52℃下热风干燥21-22小时,再送入烤箱,在92-100℃下烘制38-43分钟,再在228-231℃下烤制完全膨化,将红茶粉碎至20-40目,加10-20倍水加热煮沸,加入膨化猪皮,复水浸润,在65-70℃下保温焖润20-30分钟,捞出猪皮块,绞制破碎后胶磨成浆,得猪皮稠浆;
(4)、将南蛇藤果、苏子粉、沙枣花、银杏叶、榆叶碎至10-20目,加入少量米酒浸润均匀,文火翻炒出香,入罐加3-5倍水煎制1-2小时,过滤浓缩至稠状,得浓缩液;
(5)、将魔芋胶加入12-15倍水,加热至40-50℃下搅拌至胶体溶液,添入猪皮稠浆、清醋液搅拌均匀,得猪皮胶浆;
(6)、将红辣椒去除根蒂,放入含有0.2-0.3%柠檬酸的溶液中漂洗干净,沥干水分,切制成末,将小麦胚芽油入锅加热至5-6成熟,加入辣椒碎搅拌熬制至沸,改中火加入食盐、樱花浆、番茄酱、浓缩液搅拌熬制均匀,再加入猪皮胶浆混合斩拌,投入低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
本发明的优点是:
本发明制备的酸甜风味辣椒酱,将猪皮处理与魔芋胶复配成胶状浆体添加,不仅使得酱体更加细腻、稠滑,营养成分更加稳定均匀,同时形成包膜结构,防止或减少辣椒酱对胃壁的直接刺激,保护胃黏膜,既具有辣椒香辣口感,还融合猪皮香浓滑爽风味,还配伍番茄、桑葚汁等成分,赋予酸甜口感,中和辛辣口感,同时增进食欲,促进代谢,协同中药功能成分,具有养心安神、润肠通便、抑菌解毒等作用,消除食用限制。
具体实施方式
实施例1
一种酸甜风味辣椒酱,是由下述重量(斤)的原料制成:
猪皮14、红辣椒150、柠檬醋8、番茄8、胡萝卜6、火龙果花6、樱花10魔芋胶4、桑葚汁8、小麦胚芽油8、南蛇藤果1、苏子粉1、沙枣花2、银杏叶1、榆叶1、红茶4、食盐5。
一种酸甜风味辣椒酱的制备方法,包括以下步骤:
(1)、将胡萝卜洗净擦丝,与洗净番茄、火龙果花分别放入沸水焯制1分钟,再筛出在5℃水中漂洗冷却,去除表皮及果蒂,一并打制成浆,加入柠檬醋搅拌均匀,静置10小时,分离上层清液,下层沉淀物隔水文火熬制稠状,得番茄酱,清醋液待用;
(2)、将新鲜樱花捡杂洗净,加入含有0.02%茶多酚的溶液中浸润30分钟,过筛沥干,碾磨成泥,加入桑葚汁文火熬制稠状,得樱花浆;
(3)、将新鲜猪皮脱毛除杂洗净,加入含有5%NaHCO3的溶液中漂煮40分钟,脱脂后漂洗至表皮pH为7,整形切制成块,拣出猪皮块均匀摊开,在50℃下热风干燥22小时,再送入烤箱,在95℃下烘制40分钟,再在230℃下烤制完全膨化,将红茶粉碎至20目,加20倍水加热煮沸,加入膨化猪皮,复水浸润,在70℃下保温焖润20分钟,捞出猪皮块,绞制破碎后胶磨成浆,得猪皮稠浆;
(4)、将南蛇藤果、苏子粉、沙枣花、银杏叶、榆叶碎至10目,加入少量米酒浸润均匀,文火翻炒出香,入罐加5倍水煎制2小时,过滤浓缩至稠状,得浓缩液;
(5)、将魔芋胶加入15倍水,加热至40℃下搅拌至胶体溶液,添入猪皮稠浆、清醋液搅拌均匀,得猪皮胶浆;
(6)、将红辣椒去除根蒂,放入含有0.3%柠檬酸的溶液中漂洗干净,沥干水分,切制成末,将小麦胚芽油入锅加热至6成熟,加入辣椒碎搅拌熬制至沸,改中火加入食盐、樱花浆、番茄酱、浓缩液搅拌熬制均匀,再加入猪皮胶浆混合斩拌,投入低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
实施例2
一种酸甜风味辣椒酱,是由下述重量(斤)的原料制成:
猪皮15、红辣椒155、柠檬醋9、番茄9、胡萝卜7、火龙果花7、樱花11、魔芋胶5、桑葚汁9、小麦胚芽油11、南蛇藤果2、苏子粉2、沙枣花3、银杏叶2、榆叶2、红茶5、食盐6。
所述的酸甜风味辣椒酱的制备方法,同实施例1。
实施例3
一种酸甜风味辣椒酱,是由下述重量(斤)的原料制成:
猪皮16、红辣椒158、柠檬醋10、番茄10、胡萝卜8、火龙果花8、樱花12、魔芋胶6、桑葚汁10、小麦胚芽油12、南蛇藤果2、苏子粉3、沙枣花3、银杏叶3、榆叶2、红茶6、食盐8。
所述的酸甜风味辣椒酱的制备方法,同实施例1。
Claims (2)
1.一种酸甜风味辣椒酱,其特征在于,是由下述重量份的原料制成:
猪皮14-16、红辣椒150-158、柠檬醋8-10、番茄8-10、胡萝卜6-8、火龙果花6-8、樱花10-12、魔芋胶4-6、桑葚汁8-10、小麦胚芽油8-12、南蛇藤果1-2、苏子粉1-3、沙枣花2-3、银杏叶1-3、榆叶1-2、红茶4-6、食盐5-8。
2.一种如权利要求1所述的酸甜风味辣椒酱的制备方法,其特征在于包括以下步骤:
(1)、将胡萝卜洗净擦丝,与洗净番茄、火龙果花分别放入沸水焯制1-2分钟,再筛出在0-5℃水中漂洗冷却,去除表皮及果蒂,一并打制成浆,加入柠檬醋搅拌均匀,静置10-12小时,分离上层清液,下层沉淀物隔水文火熬制稠状,得番茄酱,清醋液待用;
(2)、将新鲜樱花捡杂洗净,加入含有0.02-0.03%茶多酚的溶液中浸润30-40分钟,过筛沥干,碾磨成泥,加入桑葚汁文火熬制稠状,得樱花浆;
(3)、将新鲜猪皮脱毛除杂洗净,加入含有4-6%NaHCO3的溶液中漂煮30-40分钟,脱脂后漂洗至表皮pH为7,整形切制成块,拣出猪皮块均匀摊开,在49-52℃下热风干燥21-22小时,再送入烤箱,在92-100℃下烘制38-43分钟,再在228-231℃下烤制完全膨化,将红茶粉碎至20-40目,加10-20倍水加热煮沸,加入膨化猪皮,复水浸润,在65-70℃下保温焖润20-30分钟,捞出猪皮块,绞制破碎后胶磨成浆,得猪皮稠浆;
(4)、将南蛇藤果、苏子粉、沙枣花、银杏叶、榆叶碎至10-20目,加入少量米酒浸润均匀,文火翻炒出香,入罐加3-5倍水煎制1-2小时,过滤浓缩至稠状,得浓缩液;
(5)、将魔芋胶加入12-15倍水,加热至40-50℃下搅拌至胶体溶液,添入猪皮稠浆、清醋液搅拌均匀,得猪皮胶浆;
(6)、将红辣椒去除根蒂,放入含有0.2-0.3%柠檬酸的溶液中漂洗干净,沥干水分,切制成末,将小麦胚芽油入锅加热至5-6成熟,加入辣椒碎搅拌熬制至沸,改中火加入食盐、樱花浆、番茄酱、浓缩液搅拌熬制均匀,再加入猪皮胶浆混合斩拌,投入低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
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