CN105852041B - A kind of jerusalem artichoke capsicum paste and preparation method thereof - Google Patents

Abstract

The invention relates to a Jerusalem artichoke spicy sauce and a preparation method thereof. The Jerusalem artichoke spicy sauce mainly consists of the following raw materials in parts by weight: 150-200 parts of Jerusalem artichoke, 100-150 parts of peanut, 20-50 parts of sesame, and 50-80 parts of fresh pepper , 50-100 parts of garlic, 30-50 parts of ginger, 150-250 parts of vegetable oil, 1-4 parts of pepper oil, 0.1-1 part of spices, 20-40 parts of salt, 15-25 parts of monosodium glutamate; wherein the spices consist of the following parts by weight Composition of raw materials: 0-0.04 parts of star anise, 0.02-0.08 parts of cumin, 0.02-0.08 parts of cinnamon, 0.02-0.5 parts of Chinese prickly ash, 0.04-0.3 parts of pepper. The preparation steps include raw material pretreatment, fried spicy sauce, canned, exhausted, sterilized, cooled and the like. The invention uses Jerusalem artichoke as a raw material, improves the economic value of the Jerusalem artichoke, is convenient to carry, provides nutrition and health care, has a simple preparation process, and is suitable for industrialized production.

Description

A kind of Jerusalem artichoke spicy sauce and preparation method thereof

technical field

The invention relates to a sauce, in particular to a Jerusalem artichoke spicy sauce and a preparation method thereof, belonging to the technical field of food processing.

Background technique

Jerusalem artichoke, also known as five-star grass and Jerusalem artichoke, is a perennial herb of the genus Asteraceae. It is widely planted in East China, South China, North China and other places in my country because of its strong adaptability, cold resistance, drought resistance, and easy reproduction. According to measurements, every 100g of Jerusalem artichoke tubers contains 16.6g of carbohydrates, 2.8g of ash, 0.6g of crude fiber, 0.1g of crude protein, 0.1g of fat, 49mg of calcium, 119mg of phosphorus, 8.4mg of iron, 10.1mg of vitamin A, and vitamin B20. 1mg, vitamin C6mg, nicotinic acid 0.6mg, and rich in inulin, pentosan, starch, dietary fiber, polyphenolic compounds and other substances.

Jerusalem artichoke is a low-calorie food that can prevent obesity as a low-calorie food. Jerusalem artichoke can regulate blood sugar levels in two directions, without causing sharp fluctuations in blood sugar, and can lower blood lipids. Jerusalem artichoke dietary fiber can regulate intestinal flora, improve intestinal function, prevent constipation and diarrhea, promote the absorption and utilization of calcium, magnesium, iron and other minerals and vitamins in the intestinal tract, inhibit toxic fermentation products, protect the liver, and prevent colon cancer. Regular consumption of Jerusalem artichoke can also promote the production of platelets in human cells to stop bleeding and cool blood, improve human immune function, prevent dental caries, and resist aging.

However, the existing processing method of Jerusalem artichoke is mainly pickling. On the one hand, the salt content is high, and there is nitrite, which greatly destroys the nutritional components of Jerusalem artichoke, causing consumers, especially hypertensive patients, to be unable to eat Jerusalem artichoke frequently, wasting the quality of Jerusalem artichoke. Health care function, on the other hand the production period is long, has hindered the marketization development of Jerusalem artichoke.

Contents of the invention

The object of the present invention is to provide a Jerusalem artichoke spicy sauce, which is rich in nutrition, good in taste, convenient to carry and durable in storage.

Another object of the present invention is to provide the preparation method of the above-mentioned Jerusalem artichoke spicy sauce, which has a simple preparation process and a short cycle.

In order to achieve the above object, the Jerusalem artichoke spicy sauce of the present invention is mainly made of the following raw materials in parts by weight: 150-200 parts of Jerusalem artichoke, 100-150 parts of peanut, 20-50 parts of sesame, 50-80 parts of fresh pepper, 50-50 parts of garlic 100 parts, 30-50 parts of ginger, 150-250 parts of vegetable oil, 1-4 parts of pepper oil, 0.1-1 part of spices, 20-40 parts of table salt, 15-25 parts of monosodium glutamate;

Wherein the spices are composed of the following raw materials in parts by weight: 0-0.04 parts of star anise, 0.02-0.08 parts of cumin, 0.02-0.08 parts of cinnamon, 0.02-0.5 parts of Chinese prickly ash, and 0.04-0.3 parts of pepper.

As a preferred version, the described Jerusalem artichoke spicy sauce is mainly made of the following raw materials in parts by weight: 180 parts of Jerusalem artichoke, 120 parts of peanut, 30 parts of sesame, 60 parts of fresh pepper, 80 parts of garlic, 40 parts of ginger, 200 parts of vegetable oil, 3 parts of pepper oil, 0.5 parts of spices, 30 parts of salt, 20 parts of monosodium glutamate;

Wherein the spices are composed of the following raw materials in parts by weight: 0.02 parts of star anise, 0.04 parts of cumin, 0.04 parts of cinnamon, 0.25 parts of Chinese prickly ash, and 0.15 parts of black pepper.

Preferably, the vegetable oil is selected from one or more of soybean oil, rapeseed oil, cottonseed oil, sunflower oil, corn oil, peanut oil, rice bran oil, olive oil, and tea seed oil.

The preparation method of above-mentioned Jerusalem artichoke spicy sauce comprises the following processing steps:

(1) Raw material pretreatment:

A. Jerusalem artichoke: select fresh and mature Jerusalem artichoke, remove surface impurities, scrape off the epidermis, remove rotten and discolored parts, wash with water, cut into 3-5mm thick slices, and blanch at 80-90°C for 3-5min. Take out, drain, cut into diced Jerusalem artichoke, soak in 0.03-0.05% citric acid aqueous solution;

B. Peanuts and sesame seeds: select raw peanuts with full grains, no damage, and no mildew, remove impurities, bake at a high temperature of 120-150°C for 5-10 minutes until the aroma of roasted peanuts appears, peel off the skin after cooling, and crush into peanuts; Stir-fry the sesame seeds over low heat until the surface is golden;

C. Fresh peppers: select commercially available red peppers with thick flesh, wash and remove stems and seeds, blanch at 80-90°C for 2-3 minutes, remove, dice, add water 2-3 times the weight of peppers, and beat with a beater into chili paste;

D. Garlic and ginger: select plump, mildew-free garlic, peel it, slice it, put it in citric acid aqueous solution with 2 to 3 times the weight of garlic, 80 to 90°C, and pH 4.5 for 2 to 3 minutes, and remove it. Cooling, crushing and beating to make minced garlic; ginger peeling, cleaning, crushing and beating to make minced ginger;

(2) Preparation of Jerusalem artichoke spicy sauce:

Take out the diced Jerusalem artichoke, drain it, and divide it into two parts evenly. Add chili pulp and salt to one part of the diced Jerusalem artichoke, stir well, and beat the other part of the diced Jerusalem artichoke into Jerusalem artichoke pulp with a beater; pour vegetable oil into the frying pan and heat it over high heat until Smoke, add minced garlic, minced ginger, and sesame seeds, stir-fry until crispy, then add peanuts and stir-fry until the aroma of peanuts is released, add the mixed artichoke diced and fry until cooked, then add artichoke pulp and spices, continue to stir-fry, concentrate for 5~ After 10 minutes, pour in pepper oil, and finally add monosodium glutamate, and cook;

(3) Canning, exhaust, sterilization, cooling:

Fill the Jerusalem artichoke spicy sauce obtained in step (2) into the pretreated canned bottle while it is hot, and place it in a water bath at 90-95°C. When the temperature of the center of the sauce body reaches 80-90°C, exhaust it under normal pressure 10-15 minutes, seal with a canning capping machine, sterilize at 121°C and 0.08-0.11 MPa for 15-25 minutes, then spray with cooling water, and cool down to 30-35°C in sections; after cooling, wipe off the water drops outside the bottle and check Qualified, labelled, boxed, and put into storage.

Further, the vegetable oil described in step (2) is burned to 150-170° C. with high fire.

The present invention has following beneficial effects:

1. The Jerusalem artichoke spicy sauce of the present invention uses Jerusalem artichoke as a raw material, which improves the economic value of this economic crop of Jerusalem artichoke, can not only increase farmers' income, but also provide consumers with health-care sauce products that are easy to carry and storeable;

2. Jerusalem artichoke is a functional food, which has the effects of promoting water and dampness, harmonizing the stomach, clearing away heat and detoxification, etc. The Jerusalem artichoke spicy sauce made from it is suitable for people with diabetes, edema, and poor urination. Regular consumption also has Two-way regulation of blood sugar, improvement of intestinal function, promotion of mineral absorption, and prevention of dental caries;

3. The present invention uses two forms of Jerusalem artichoke diced and Jerusalem artichoke pulp for frying, and the product is thick, rich in fragrance and better in flavor;

4. The preparation process of the Jerusalem artichoke spicy sauce of the present invention is simple, the production cycle is short, and it is suitable for industrialized production.

Detailed ways

The present invention will be described in further detail below in conjunction with specific embodiments.

Example 1

A Jerusalem artichoke spicy sauce is mainly made of the following raw materials in parts by weight: 180 parts of Jerusalem artichoke, 120 parts of peanut, 30 parts of sesame, 60 parts of fresh pepper, 80 parts of garlic, 40 parts of ginger, 200 parts of peanut oil, 3 parts of pepper oil, 0.5 parts of spices, 30 parts of salt, 20 parts of monosodium glutamate;

Wherein the spices are composed of the following raw materials in parts by weight: 0.02 parts of star anise, 0.04 parts of cumin, 0.04 parts of cinnamon, 0.25 parts of Chinese prickly ash, and 0.15 parts of black pepper.

The preparation method of above-mentioned Jerusalem artichoke spicy sauce comprises the following processing steps:

(1) Raw material pretreatment:

A. Jerusalem artichoke: select fresh and mature Jerusalem artichoke, remove surface impurities, scrape off the epidermis with a knife, remove rotten and discolored parts, wash with clean water, cut into 3mm thick slices, blanch at 90°C for 3 minutes, and remove , drained, cut into diced Jerusalem artichoke with a dicing machine, soaked in 0.04% citric acid aqueous solution;

B. Peanuts and sesame seeds: select raw peanuts with full grains, no damage, and no mildew, remove impurities, bake at 130°C for 6 minutes until the aroma of roasted peanuts appears, peel off the skin after cooling, and crush them into peanuts with a universal grinder; Stir-fry the sesame seeds over low heat until the surface is golden;

C. Fresh peppers: select commercially available red peppers with thick flesh, wash and remove stems and seeds, blanch at 90°C for 2 minutes, dice, add 2 to 3 times the weight of peppers in water, and use a beater to grind into pepper pulp;

D. Garlic and ginger: choose plump, mildew-free garlic, peel and slice it, put it into 2 times the weight of garlic, 85 ° C, pH4.5 citric acid aqueous solution for 3 minutes, remove, cool, crush and beat into minced garlic; ginger is peeled, washed, crushed and beaten to make ginger powder;

(2) Preparation of Jerusalem artichoke spicy sauce:

Take out the diced Jerusalem artichoke, drain it, and divide it into two parts evenly. Add chili pulp and salt to one part of the diced Jerusalem artichoke, stir well, and beat the other part of the diced Jerusalem artichoke into Jerusalem artichoke pulp with a beater; pour peanut oil into the frying pan and heat it until it rises Smoke (150-170°C), add minced garlic, minced ginger, and sesame seeds, stir-fry until fragrant, then add peanut granules and stir-fry until the peanut aroma is released, add the mixed artichoke diced and stir-fry until cooked, then add artichoke pulp and spices, and continue to stir-fry Prepare and concentrate for 8 minutes, pour in pepper oil, and finally add monosodium glutamate, and cook;

(3) Canning, exhaust, sterilization, cooling:

Fill the Jerusalem artichoke spicy sauce obtained in step (2) into the pretreated canned bottle while it is hot, and place it in a 90°C water bath. Seal with a capping machine, sterilize at 121°C and 0.11 MPa for 15 minutes, then spray with cooling water, and cool down to 35°C in sections; after cooling, wipe off the water droplets on the outside of the bottle, check to pass, label, pack, and store.

Sensory evaluation was carried out on the prepared Jerusalem artichoke spicy sauce, and the scoring standards are shown in Table 1.

Sensory evaluation standard for Jerusalem artichoke spicy sauce

The specific sensory evaluation is as follows: the sauce body is bright red, the Jerusalem artichoke and pepper are distinct, the color is uniform, the aroma is rich, no peculiar smell, the sauce is plump, without astringency and bitterness, and the taste of Jerusalem artichoke, peanut and pepper is well coordinated.

Example 2

A Jerusalem artichoke spicy sauce is mainly made of the following raw materials in parts by weight: 150 parts of Jerusalem artichoke, 100 parts of peanut, 20 parts of sesame, 50 parts of fresh pepper, 50 parts of garlic, 30 parts of ginger, 150 parts of sunflower oil, 1 part of pepper oil 0.1 part of spices, 20 parts of salt, 15 parts of monosodium glutamate;

Wherein the spices are composed of the following raw materials in parts by weight: 0.02 part of cumin, 0.02 part of cinnamon, 0.02 part of Chinese prickly ash, and 0.04 part of pepper.

The preparation method of above-mentioned Jerusalem artichoke spicy sauce comprises the following processing steps:

(1) Raw material pretreatment:

A. Jerusalem artichoke: select fresh and mature Jerusalem artichoke, remove surface impurities, scrape off the epidermis, remove rotten and discolored parts, wash with water, cut into 4mm thick slices, blanch at 80°C for 5 minutes, remove, and drain. Cut Jerusalem artichoke into cubes with a dicing machine, soak in 0.03% citric acid aqueous solution;

B. Peanuts and sesame seeds: select raw peanuts with full grains, no damage, and no mildew, remove impurities, bake at 120°C for 10 minutes until the aroma of roasted peanuts appears, peel off the skin after cooling, and crush them into peanuts with a universal grinder; Stir-fry the sesame seeds over low heat until the surface is golden;

C. Fresh peppers: select commercially available red peppers with thick flesh, wash and remove stems and seeds, blanch at 80°C for 3 minutes, dice, add 2 to 3 times the weight of peppers in water, and beat them into pepper pulp with a beater;

D. Garlic and ginger: select plump, mildew-free garlic, peel and slice it, put it into 2 times the weight of garlic, 80°C, pH 4.5 citric acid aqueous solution for 3 minutes, remove, cool, crush and beat into minced garlic; ginger is peeled, washed, crushed and beaten to make ginger powder;

(2) Preparation of Jerusalem artichoke spicy sauce:

Take out the diced Jerusalem artichoke, drain it, and divide it into two parts evenly. Add chili pulp and salt to one part of the diced Jerusalem artichoke, stir well, and beat the other part of the diced Jerusalem artichoke into Jerusalem artichoke pulp with a beater; When it starts to smoke (170°C), add minced garlic, minced ginger, and sesame seeds, stir-fry until fragrant, then add peanut granules and stir-fry until the aroma of peanuts is released, add the mixed artichoke diced and stir-fry until cooked, then add artichoke pulp and spices, and continue to stir-fry Prepare and concentrate for 5 minutes, pour in pepper oil, and finally add monosodium glutamate, and remove from the pot;

(3) Canning, exhaust, sterilization, cooling:

Fill the Jerusalem artichoke spicy sauce obtained in step (2) into the pretreated canned bottle while it is hot, and place it in a 90°C water bath. Seal with a capping machine, sterilize at 121°C and 0.08 MPa for 20 minutes, then spray with cooling water, and cool down to 30°C in sections; after cooling, wipe off the water drops on the outside of the bottle, check to pass, label, pack, and store.

The specific sensory evaluation is as follows: the sauce body is red, the Jerusalem artichoke and pepper are distinct, and has the unique aroma of Jerusalem artichoke, peanut, and pepper. The sauce is less, without astringency and bitterness.

Example 3

A Jerusalem artichoke spicy sauce is mainly made of the following raw materials in parts by weight: 200 parts of Jerusalem artichoke, 150 parts of peanut, 50 parts of sesame, 80 parts of fresh pepper, 100 parts of garlic, 50 parts of ginger, 250 parts of rice bran oil, and 4 parts of pepper oil , 1 part of spices, 40 parts of salt, 25 parts of monosodium glutamate;

Wherein the spices are composed of the following raw materials in parts by weight: 0.04 parts of star anise, 0.08 parts of cumin, 0.08 parts of cinnamon, 0.5 parts of Chinese prickly ash, and 0.3 parts of pepper.

The preparation method of above-mentioned Jerusalem artichoke spicy sauce comprises the following processing steps:

(1) Raw material pretreatment:

A. Jerusalem artichoke: select fresh and mature Jerusalem artichoke, remove surface impurities, scrape off the skin, remove rotten and discolored parts, wash with water, cut into 5mm thick slices, blanch at 85°C for 4 minutes, remove, and drain. Cut Jerusalem artichoke into cubes with a dicing machine, soak in 0.05% citric acid aqueous solution;

B. Peanuts and sesame seeds: select raw peanuts with full grains, no damage, and no mildew, remove impurities, bake at 120°C for 10 minutes until the aroma of roasted peanuts appears, peel off the skin after cooling, and crush them into peanuts with a universal grinder; Stir-fry the sesame seeds over low heat until the surface is golden;

C. Fresh peppers: select commercially available red peppers with thick flesh, wash and remove stems and seeds, blanch at 85°C for 3 minutes, dice, add 2 to 3 times the weight of peppers in water, and beat them into pepper pulp with a beater;

D. Garlic and ginger: choose plump, mildew-free garlic, peel and slice it, put it into 2 times the weight of garlic, 90°C, pH4.5 citric acid aqueous solution for 2 minutes, remove, cool, crush and beat into minced garlic; ginger is peeled, washed, crushed and beaten to make ginger powder;

(2) Preparation of Jerusalem artichoke spicy sauce:

Take out the diced Jerusalem artichoke, drain it, and divide it into two parts evenly. Add chili pulp and salt to one part of the diced Jerusalem artichoke, stir well, and beat the other part of the diced Jerusalem artichoke into Jerusalem artichoke pulp with a beater; pour rice bran oil into the frying pan, and heat it until Smoke (130°C), add minced garlic, minced ginger, and sesame seeds, stir-fry until fragrant, then add peanut granules and stir-fry until the peanut aroma is released, add the mixed artichoke diced and stir-fry until cooked, then add artichoke pulp and spices, and continue to stir-fry , Concentrate for 10 minutes, pour in the pepper oil, and finally add monosodium glutamate, start the pot;

(3) Canning, exhaust, sterilization, cooling:

Fill the Jerusalem artichoke spicy sauce obtained in step (2) into the pretreated canned bottle while it is hot, and place it in a 95°C water bath. Seal with a capping machine, sterilize at 121°C and 0.11 MPa for 25 minutes, then spray with cooling water, and cool down to 35°C in sections; after cooling, wipe off the water droplets on the outside of the bottle, check to pass, label, pack, and store.

The specific sensory evaluation is as follows: the sauce is bright red, the Jerusalem artichoke and pepper are distinct and uniform in color, the unique aroma of Jerusalem artichoke, peanut and pepper is obvious, the sauce is thick, without astringency and bitterness, and the taste of Jerusalem artichoke, peanut and pepper is well coordinated .

In addition to the peanut oil, sunflower oil and rice bran oil mentioned in the above examples, one or more of soybean oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, olive oil and tea seed oil can also be selected.

Claims (4)

1. a kind of jerusalem artichoke capsicum paste, which is characterized in that be mainly made of the raw material of following parts by weight：150~200 parts of jerusalem artichoke, flower It is 100~150 parts raw, 20~50 parts of sesame, 50~80 parts of fresh capsicum, 50~100 parts of garlic, 30~50 parts of ginger, vegetable oil 150 ~250 parts, 1~4 part of Zanthoxylum essential oil, 0.1~1 part of spice, 20~40 parts of salt, 15~25 parts of monosodium glutamate；

Wherein the spice is made of the raw material of following parts by weight：It is 0~0.04 part octagonal, 0.02~0.08 part of fennel seeds, 0.02~0.08 part of cassia bark, 0.02~0.5 part of Chinese prickly ash, 0.04~0.3 part of pepper；

It processes to obtain by following steps：

（1）Pretreatment of raw material：

A, jerusalem artichoke：Jerusalem artichoke fresh, that maturity is good is selected, surface impurity is removed, scrapes off epidermis, rotten, discoloration position is rejected, uses Clear water is cut into 3~5mm sheets after cleaning, and 80~90 DEG C of 3~5min of blanching are pulled out, drained, are cut into jerusalem artichoke fourth, are soaked in 0.03 In~0.05% aqueous citric acid solution；

B, peanut, sesame：It selects full grains, the peanut raw material that not damaged, nothing is gone mouldy, impurity is removed, in 120~150 DEG C of height Lower 5~the 10min of baking of temperature is ground into peanut grain to there is roasted peanut fragrance, cooling rear peeling；Sesame is fried with small fire to surface gold It is yellow；

C, fresh capsicum：Fleshy hypertrophy commercially available pimiento is selected, cleaning removes stalk and seed, 80~90 DEG C of 2~3min of blanching, fishing Go out, dice, the water of 2~3 times of capsicum weight is added, capsicum slurry is broken into beater；

D, garlic, ginger：Select it is full, without the garlic that goes mouldy, remove the peel, slice, be placed in 2~3 times of garlic weight, 80~90 DEG C, 2~3min of blanching, is pulled out in the aqueous citric acid solution of pH 4.5, cooling, and smashed garlic is made after crushing and beating；Ginger decortication, cleaning, Bruised ginger is made after crushing and beating；

（2）Jerusalem artichoke capsicum paste makes：

Jerusalem artichoke fourth is pulled out, is drained, and is divided into two parts, capsicum slurry, salt are added in a part of jerusalem artichoke fourth, stirs evenly, will Another part jerusalem artichoke fourth breaks into jerusalem artichoke slurry with beater；Vegetable oil is poured into frying pan, is burnt with big to cigarette is played, smashed garlic, ginger is added End, sesame, quick-fried add peanut grain and stir-fry out peanut fragrance, the jerusalem artichoke fourth mixed is added and fries, adds jerusalem artichoke to crisp fragrant Slurry, spice continue frying, concentrate 5~10min, drench into Zanthoxylum essential oil, be eventually adding monosodium glutamate, off the pot；

（3）Canned, exhaust, sterilization, cooling：

By step（2）Obtained jerusalem artichoke capsicum paste is filled to while hot in pretreated canned bottle, is placed in 90~95 DEG C of water-baths In, wait for that sauce body central temperature reaches 80~90 DEG C, 10~15min of atmospheric exhaust is sealed by can Cover whirling Machine, 121 DEG C, 0.08 ~0.11 MPa sterilizes 15~25 min, then uses cool water shower, sub-sectional cooling is to 30~35 DEG C；The outer water of bottle is dried after cooling Pearl, passed examination are labelled, and are cased, storage.

2. jerusalem artichoke capsicum paste as described in claim 1, which is characterized in that be mainly made of the raw material of following parts by weight：Jerusalem artichoke 180 parts, 120 parts of peanut, 30 parts of sesame, 60 parts of fresh capsicum, 80 parts of garlic, 40 parts of ginger, 200 parts of vegetable oil, 3 parts of Zanthoxylum essential oil, 0.5 part of spice, 30 parts of salt, 20 parts of monosodium glutamate；

Wherein the spice is made of the raw material of following parts by weight：It is 0.02 part octagonal, 0.04 part of fennel seeds, cassia bark 0.04 Part, 0.25 part of Chinese prickly ash, 0.15 part of black pepper.

3. jerusalem artichoke capsicum paste as claimed in claim 1 or 2, which is characterized in that the vegetable oil selects soybean oil, vegetable seed One or several kinds in oil, cottonseed oil, sunflower oil, corn oil, peanut oil, rice bran oil, olive oil, tea-seed oil.

4. jerusalem artichoke capsicum paste as described in claim 1, which is characterized in that step（2）Described in vegetable oil burnt extremely with big 150~170 DEG C.