CN106387775A - 一种酸味剁辣椒的制备方法 - Google Patents
一种酸味剁辣椒的制备方法 Download PDFInfo
- Publication number
- CN106387775A CN106387775A CN201510461013.3A CN201510461013A CN106387775A CN 106387775 A CN106387775 A CN 106387775A CN 201510461013 A CN201510461013 A CN 201510461013A CN 106387775 A CN106387775 A CN 106387775A
- Authority
- CN
- China
- Prior art keywords
- hot peppers
- sour
- water
- chopped hot
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 230000000694 effects Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000011324 bead Substances 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 21
- 235000012976 tarts Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 150000001746 carotenes Chemical class 0.000 abstract description 2
- 235000005473 carotenes Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 abstract description 2
- 230000008673 vomiting Effects 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 230000036528 appetite Effects 0.000 abstract 2
- 235000019789 appetite Nutrition 0.000 abstract 2
- 235000004611 garlic Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001550 time effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 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
本发明公开了一种酸味剁辣椒的制备方法,本酸味剁辣椒保存了辣椒的鲜味,始终颜色新鲜,味道可口,随时可以食用,且具有开胃的功效,本加工方法合理,不添加任何防腐剂,纯天然食品,有益健康,本方法延长了辣椒的保质期,便于保存和运输。本发明中使用了生姜和大蒜,生姜和大蒜的营养丰富,包括蛋白质、多种维生素、胡萝卜素、钙、铁、磷等,并且具有发散风寒、化痰止咳,又能温中止呕、解毒,具有解毒杀菌、抗衰老、促进血液循环、开胃、帮助消化等功效,不仅使本发明的酸性剁辣椒口味更为鲜美、味道的层次感更为丰富,同时还增加了本发明的食补功效。
Description
技术领域
本发明涉及蔬菜制品加工技术领域,具体涉及一种酸味剁辣椒的制备方法。
背景技术
辣椒是人们喜食的一种蔬菜,辣椒作为季节性性农产品,鲜辣椒不能保存较长时间。在制作辣椒制品时大多是用自然干燥的方法把鲜辣椒晾晒成干辣椒或进一步把干辣椒磨成辣椒粉,还有把鲜辣椒用盐水盐渍成含水量较高的盐渍辣椒咸菜。常见的制法将新鲜辣椒简单淘洗后,加盐腌制,油炒而成,其整个加工工艺较为简单,制作时间短暂,但却不能充分保证辣椒自身鲜香辣爽的原味,味道的层次感不够,而且市面上有些出售的剁辣椒为了避免鲜泡辣椒的变质,往往添加了亚硝酸钠或者苯甲酸钠等人工合成的色素和化学防腐剂,长期食用对人的身体健康带来不利的影响。
发明内容
本发明的目的是针对现有技术的不足,提供一种不需经过油炒、不加任何化学防腐剂的酸味剁辣椒的制备方法。
本发明的技术方案如下:一种酸味剁辣椒的制备方法,其步骤如下:
(1)在冷水里放入适量的盐,然后把水烧开,水量在坛子容量的30%-40%,待水完全冷却后,灌入带沿口坛子内;
(2)取新鲜红辣椒清洗干净,去把、去蒂、挑出腐烂的辣椒,晒干或者阴干后备用;
(3)取生姜、剥皮大蒜清洗干净,晒干或者阴干后备用;将步骤二和步骤三所述辣椒、生姜、大蒜放入带沿口坛子内,侵泡15-35天;
(4)捞出辣椒、生姜、大蒜,剁碎,加入适量食盐,混合搅拌;
(5)放入另一带沿口坛子内即可食用或作为调味剂;
(6)密封保存,在带沿口坛子的沿口上装满水且平常水不能缺,这起到密封的作用,或装入真空密封包装袋保存。
采用上述技术方案的有益效果是:本酸味剁辣椒保存了辣椒的鲜味,始终颜色新鲜,味道可口,随时可以食用,且具有开胃的功效,本加工方法合理,不添加任何防腐剂,纯天然食品,有益健康,本方法延长了辣椒的保质期,便于保存和运输。本发明中使用了生姜和大蒜,生姜和大蒜的营养丰富,包括蛋白质、多种维生素、胡萝卜素、钙、铁、磷等,并且具有发散风寒、化痰止咳,又能温中止呕、解毒,具有解毒杀菌、抗衰老、促进血液循环、开胃、帮助消化等功效,不仅使本发明的酸性剁辣椒口味更为鲜美、味道的层次感更为丰富,同时还增加了本发明的食补功效。
具体实施方式
下面,本发明将用实施例进行进一步的说明,但是它并不限于本优选实施例。
实施例1
一种酸味剁辣椒的制备方法,其步骤如下:在冷水里放入200g食盐,然后把水烧开,水量在坛子容量的30%,待水完全冷却后,灌入带沿口坛子内;取新鲜红辣椒1500g清洗干净,去把、去蒂、挑出腐烂的辣椒,晒干或者阴干后备用;取生姜、剥皮大蒜清洗干净,晒干或者阴干后备用;将步骤二和步骤三所述辣椒、生姜300g、大蒜150g放入带沿口坛子内,侵泡15天;通过以上步骤使得辣椒、生姜、大蒜带有酸味;捞出辣椒、生姜、大蒜,剁碎,加入适量食盐,混合搅拌;放入另一带沿口坛子内即可食用或作为调味剂;密封保存,在带沿口坛子的沿口上装满水且平常水不能缺起到密封的作用,或装入真空密封包装袋保存。
实施例2
一种酸味剁辣椒的制备方法,其步骤如下:在冷水里放入300g食盐,然后把水烧开,水量在坛子容量的40%,待水完全冷却后,灌入带沿口坛子内;取新鲜红辣椒1700g清洗干净,去把、去蒂、挑出腐烂的辣椒,晒干或者阴干后备用;取生姜、剥皮大蒜清洗干净,晒干或者阴干后备用;将步骤二和步骤三所述辣椒、生姜400g、大蒜250g放入带沿口坛子内,侵泡35天;通过以上步骤使得辣椒、生姜、大蒜带有酸味;捞出辣椒、生姜、大蒜,剁碎,加入适量食盐,混合搅拌;放入另一带沿口坛子内即可食用或作为调味剂;密封保存,在带沿口坛子的沿口上装满水且平常水不能缺起到密封的作用,或装入真空密封包装袋保存。
实施例3
一种酸味剁辣椒的制备方法,其步骤如下:在冷水里放入250g食盐,然后把水烧开,水量在坛子容量的35%,待水完全冷却后,灌入带沿口坛子内;取新鲜红辣椒1600g清洗干净,去把、去蒂、挑出腐烂的辣椒,晒干或者阴干后备用;取生姜、剥皮大蒜清洗干净,晒干或者阴干后备用;将步骤二和步骤三所述辣椒、生姜350g、大蒜200g放入带沿口坛子内,侵泡25天;通过以上步骤使得辣椒、生姜、大蒜带有酸味;捞出辣椒、生姜、大蒜,剁碎,加入适量食盐,混合搅拌;放入另一带沿口坛子内即可食用或作为调味剂;密封保存,在带沿口坛子的沿口上装满水且平常水不能缺起到密封的作用,或装入真空密封包装袋保存。
以上显示和描述了本发明的基本原理和主要特征。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种酸味剁辣椒的制备方法,其特征在于,其步骤如下:
(1)在冷水里放入适量的盐,然后把水烧开,水量在坛子容量的30%-40%,待水完全冷却后,灌入带沿口坛子内;
(2)取新鲜红辣椒清洗干净,去把、去蒂、挑出腐烂的辣椒,晒干或者阴干后备用;
(3)取生姜、剥皮大蒜清洗干净,晒干或者阴干后备用;将步骤二和步骤三所述辣椒、生姜、大蒜放入带沿口坛子内,侵泡15-35天;
(4)捞出辣椒、生姜、大蒜,剁碎,加入适量食盐,混合搅拌;
(5)放入另一带沿口坛子内即可食用或作为调味剂;
(6)密封保存,在带沿口坛子的沿口上装满水且平常水不能缺,这起到密封的作用,或装入真空密封包装袋保存。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510461013.3A CN106387775A (zh) | 2015-07-28 | 2015-07-28 | 一种酸味剁辣椒的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510461013.3A CN106387775A (zh) | 2015-07-28 | 2015-07-28 | 一种酸味剁辣椒的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106387775A true CN106387775A (zh) | 2017-02-15 |
Family
ID=58007239
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510461013.3A Pending CN106387775A (zh) | 2015-07-28 | 2015-07-28 | 一种酸味剁辣椒的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106387775A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107467588A (zh) * | 2017-10-16 | 2017-12-15 | 李翠平 | 一种风味辣椒的腌制方法 |
CN108041567A (zh) * | 2017-12-28 | 2018-05-18 | 湖南龙丰茯苓科技开发有限公司 | 一种茯苓剁辣椒的制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104171986A (zh) * | 2013-05-23 | 2014-12-03 | 梁宗成 | 一种酸味剁辣椒的制备方法 |
-
2015
- 2015-07-28 CN CN201510461013.3A patent/CN106387775A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104171986A (zh) * | 2013-05-23 | 2014-12-03 | 梁宗成 | 一种酸味剁辣椒的制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107467588A (zh) * | 2017-10-16 | 2017-12-15 | 李翠平 | 一种风味辣椒的腌制方法 |
CN108041567A (zh) * | 2017-12-28 | 2018-05-18 | 湖南龙丰茯苓科技开发有限公司 | 一种茯苓剁辣椒的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101275762B1 (ko) | 산야초 효소를 이용한 닭고기 숙성 방법 및 숙성된 닭고기 | |
KR101704007B1 (ko) | 순대의 제조방법 및 그 방법에 의한 순대 | |
CN103039952B (zh) | 一种风味金针菇韭菜花酱的制作方法 | |
KR20140055910A (ko) | 이질식재가 함유된 비압착식화두부와 두부병조림 | |
WO2015119321A1 (ko) | 산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 | |
CN104543950A (zh) | 虾蛄保健酱 | |
KR101825429B1 (ko) | 발효정지된 김치양념 패키지 및 그 제조방법 | |
JP2006223115A (ja) | 健康キムチおよびその他の漬物 | |
CN104171986A (zh) | 一种酸味剁辣椒的制备方法 | |
KR20110044371A (ko) | 양념 소스를 이용한 양고기 조리방법, 그 조리방법에 의해 제조된 양고기, 및 양고기 포장육 제조방법 | |
KR101275328B1 (ko) | 간장게장의 간장소스 제조방법 | |
CN106387775A (zh) | 一种酸味剁辣椒的制备方法 | |
KR101395476B1 (ko) | 무말랭이 장아찌를 이용한 배아현미 김밥 제조방법 | |
CN107252070A (zh) | 一种锌硒糟辣椒的制作方法 | |
KR101540867B1 (ko) | 단호박 및 치자 추출물을 포함하는 백김치 조성물 | |
CN101283810A (zh) | 一种含有鱼肉和羊肉的方便食品及其制备方法 | |
KR100722006B1 (ko) | 냉동 육즙을 이용한 냉동 소룡포 만두의 제조방법 및이로부터 제조된 냉동 소룡포 만두 | |
KR101126681B1 (ko) | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 | |
CN106360508A (zh) | 一种辣白菜的制作方法 | |
CN104957563A (zh) | 一种泡菜沙拉及其制备方法 | |
CN107279765A (zh) | 一种含有鱼肉和羊肉的食品及其制备方法 | |
KR101700637B1 (ko) | 해삼죽 통조림의 제조방법 | |
CN102696995B (zh) | 一种营养方便凉拌菜及其制作方法 | |
KR101809823B1 (ko) | 어린이용 김치의 제조방법 | |
KR101582122B1 (ko) | 오색물김치 및 이의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |
|
RJ01 | Rejection of invention patent application after publication |