CN107095276A - 一种水果风味苦瓜辣椒酱的制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,具体涉及一种水果风味苦瓜辣椒酱的制备方法,包括以下步骤:(1)苦瓜炒制料的制备:苦瓜切小片后经盐浸、清洗等,再切成碎丁并炒制;(2)水果酱的制备:向锅内放清水、米酒和冰糖,待冰糖熬化后加入无籽刺梨碎丁和柚子粒,大火烧开后小火熬制,加入柠檬酸,熬至水收干,关火;(3)干辣椒酱的制备:锅内加油,炒豆豉碎丁,再加蒜末,将热油倒入干辣椒粉与五香粉、熟芝麻、食盐的混合物中,搅拌均匀;(4)炒制:小火下向锅内加入干辣椒酱、苦瓜炒制料,小火炒制后加入水果酱,翻炒均匀后灌装、灭菌,即得;本发明所制得的辣椒酱香辣爽口,苦瓜苦味适中,且具有无籽刺梨和柚子的清香酸甜味,健康营养。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种水果风味苦瓜辣椒酱的制备方法。
背景技术
苦瓜具有清热消暑、养血益气、补肾健脾、滋肝明目的功效,对治疗痢疾、疮肿、中暑发热、痱子过多、结膜炎等病有一定的功效。苦瓜的维生素C含量很高,具有预防坏血病、保护细胞膜、防止动脉粥样硬化、提高机体应激能力、保护心脏等作用。苦瓜中的苦瓜素被誉为“脂肪杀手”能使捏取脂肪和多糖减少。促进饮食、消炎退热:苦瓜中的苦瓜甙和苦味素能增进食欲,健脾开胃;所含的生物碱类物质奎宁,有利尿活血、消炎退热、清心明目的功效;降低血糖:苦瓜的新鲜汁液,含有苦瓜甙和类似胰岛素的物质,具有良好的降血糖作用,是糖尿病患者的理想食品。
无籽刺梨的成分与普通刺梨相似,富含糖分、维生素、胡萝卜素、矿物质、氨基酸等营养成分,同时还含有超氧化物歧化酶、β-谷甾醇、刺梨酸、黄铜等功效成分,具有抗氧化、降血脂、抗肿瘤、镇痛、抗炎等作用。柚子有健胃化食、下气消痰、轻身悦色、补血等功用。柚肉中含有非常丰富的维生素C以及类胰岛素等成分,故有降血糖、降血脂、减肥、美肤养容等功效。经常食用,对高血压、糖尿病、血管硬化等疾病有辅助治疗作用,对肥胖者有健体养颜功能。
现在的市场上具有各色的辣椒酱,但是由于苦瓜较苦,很多人不喜食苦瓜,而导致现在没有一款以苦瓜为主料的辣椒酱。但是苦瓜虽苦,却具有优异的保健功效,同时苦瓜独特的味道仍然受到很多人喜爱,因此制备一款具有独特风味的苦瓜辣椒酱,将填补市场在这一块的空缺,同时具有较大的市场前景。
发明内容
本发明提供了一种水果风味苦瓜辣椒酱的制备方法,所制得的辣椒酱香辣爽口,苦瓜苦味适中,且具有无籽刺梨和柚子的清香酸甜味,健康营养。
为实现以上目的,本发明通过以下技术方案予以实现:
一种水果风味苦瓜辣椒酱的制备方法,包括以下步骤:
(1)苦瓜炒制料的制备:将苦瓜去瓤洗净,并切成小片,切好后加盐搅拌均匀,使每一片苦瓜都覆盖盐,再放置40-60min,先挤干苦瓜中的水分,再加入清水清洗,挤干,如此重复2-3次,然后将苦瓜切成碎丁;向锅内放入食用植物油,加至六成热后放入姜末、蒜末,煸出香味后,加入苦瓜碎丁,大火翻炒2-3min,再小火炒制3-4min,加入食盐,继续小火炒制4-5min,即得;
(2)水果酱的制备:将无籽刺梨去刺洗净后切成碎丁;向锅内放入清水、米酒和冰糖,待冰糖熬化后加入无籽刺梨碎丁和柚子粒,大火烧开后小火熬制,并加入适量柠檬酸,熬至水收干,关火,即得;
(3)干辣椒酱的制备:向锅内加入食用植物油,加至六成热后放入豆豉碎丁,炒制1-2min后,加入蒜末,待蒜末为金黄色时,将热油倒入干辣椒粉与五香粉、熟芝麻、食盐的混合物中,搅拌均匀,即得;
(4)炒制:小火下向锅内依次加入干辣椒酱、苦瓜炒制料,小火炒制1-2min,加入水果酱,翻炒均匀后趁热灌装,灭菌后即得所述水果风味苦瓜辣椒酱。
优选地,所述步骤(4)中苦瓜炒制料、水果酱、干辣椒酱的质量比为1:0.05-0.2:0.5-2。
优选地,所述步骤(1)中炒制时苦瓜碎丁、食用植物油、姜末、蒜末、食盐的质量比为1:0.2-0.3:0.04-0.06:0.01-0.02:0.001-0.002。
优选地,所述步骤(1)中苦瓜小片的厚度为2-4mm。
优选地,所述步骤(2)中无籽刺梨碎丁、柚子粒、米酒、冰糖、柠檬酸的质量比为1:0.5-1.5:0.05-0.15:0.1-0.3:0.004-0.006,清水加入量为无籽刺梨碎丁、柚子粒总重量的0.3-0.5倍。
优选地,所述步骤(2)中小火熬制过程中不断搅拌锅中的柚子茶。
优选地,所述步骤(3)中干辣椒粉、食用植物油、豆豉碎丁、蒜末、五香粉、熟芝麻、食盐的质量比为1:0.8-1.5:0.1-0.2:0.02-0.04:0.003-0.005:0.02-0.06:0.08-0.12。
本发明的有益效果是:
本发明制备水果风味苦瓜辣椒酱时,先将苦瓜经盐浸之后切碎再进行炒制,可减少苦瓜的苦味,而炒制之后使其水分进一步去除,使苦瓜更劲道,同时增加了蒜姜的香味。将无籽刺梨与柚子粒一起与适量米酒和冰糖,使得到的水果酱酸甜可口,且果味香浓。在最后炒制时,将特制的干辣椒酱与苦瓜料、水果酱一起进行炒制,各种味道融合于辣椒酱中,制得的辣椒酱香辣爽口,苦瓜苦味适中,且具有无籽刺梨和柚子的清香酸甜味,风味十分独特,是一款美味的下饭酱,特别是对于喜欢苦瓜的消费者来说。本发明辣椒酱在营养美味的同时,还具有清热健胃、补血益气、降血脂等功效,久食可使人容光焕发,增强人体抵抗力。
具体实施方式
下面结合具体实施例进一步说明本发明的技术解决方案,实施例不能理解为是对技术解决方案的限制。
实施例1:
一种水果风味苦瓜辣椒酱的制备方法,包括以下步骤:
(1)苦瓜炒制料的制备:将苦瓜去瓤洗净,并切成2-4mm厚小片,切好后加盐搅拌均匀,使每一片苦瓜都覆盖盐,再放置55min,先挤干苦瓜中的水分,再加入清水清洗,挤干,如此重复2次,然后将苦瓜切成碎丁;向锅内放入食用植物油,加至六成热后放入姜末、蒜末,煸出香味后,加入苦瓜碎丁,大火翻炒3min,再小火炒制3min,加入食盐,继续小火炒制4min,即得;其中炒制时苦瓜碎丁、食用植物油、姜末、蒜末、食盐的质量比为1:0.3:0.05:0.02:0.0015。
(2)水果酱的制备:将无籽刺梨去刺洗净后切成碎丁;向锅内放入清水、米酒和冰糖,待冰糖熬化后加入无籽刺梨碎丁和柚子粒,大火烧开后小火熬制,并加入适量柠檬酸,不断搅拌锅中的柚子茶,熬至水收干,关火,即得;其中无籽刺梨碎丁、柚子粒、米酒、冰糖、柠檬酸的质量比为1:1.5:0.05:0.3:0.005,清水加入量为无籽刺梨碎丁、柚子粒总重量的0.4倍。
(3)干辣椒酱的制备:向锅内加入食用植物油,加至六成热后放入豆豉碎丁,炒制1-2min后,加入蒜末,待蒜末为金黄色时,将热油倒入干辣椒粉与五香粉、熟芝麻、食盐的混合物中,搅拌均匀,即得;其中干辣椒粉、食用植物油、豆豉碎丁、蒜末、五香粉、熟芝麻、食盐的质量比为1:1.2:0.2:0.035:0.003:0.05:0.08。
(4)炒制:小火下向锅内依次加入2份干辣椒酱、1份苦瓜炒制料,小火炒制2min,加入0.15份水果酱,翻炒均匀后趁热灌装,灭菌后即得所述水果风味苦瓜辣椒酱。
实施例2:
一种水果风味苦瓜辣椒酱的制备方法,包括以下步骤:
(1)苦瓜炒制料的制备:将苦瓜去瓤洗净,并切成2-4mm厚小片,切好后加盐搅拌均匀,使每一片苦瓜都覆盖盐,再放置60min,先挤干苦瓜中的水分,再加入清水清洗,挤干,如此重复3次,然后将苦瓜切成碎丁;向锅内放入食用植物油,加至六成热后放入姜末、蒜末,煸出香味后,加入苦瓜碎丁,大火翻炒2min,再小火炒制3min,加入食盐,继续小火炒制5min,即得;其中炒制时苦瓜碎丁、食用植物油、姜末、蒜末、食盐的质量比为1:0.2:0.06:0.015:0.001。
(2)水果酱的制备:将无籽刺梨去刺洗净后切成碎丁;向锅内放入清水、米酒和冰糖,待冰糖熬化后加入无籽刺梨碎丁和柚子粒,大火烧开后小火熬制,并加入适量柠檬酸,不断搅拌锅中的柚子茶,熬至水收干,关火,即得;其中无籽刺梨碎丁、柚子粒、米酒、冰糖、柠檬酸的质量比为1:1:0.1:0.1:0.004,清水加入量为无籽刺梨碎丁、柚子粒总重量的0.3倍。
(3)干辣椒酱的制备:向锅内加入食用植物油,加至六成热后放入豆豉碎丁,炒制1-2min后,加入蒜末,待蒜末为金黄色时,将热油倒入干辣椒粉与五香粉、熟芝麻、食盐的混合物中,搅拌均匀,即得;其中干辣椒粉、食用植物油、豆豉碎丁、蒜末、五香粉、熟芝麻、食盐的质量比为1:0.8:0.1:0.04:0.005:0.06:0.1。
(4)炒制:小火下向锅内依次加入0.5份干辣椒酱、1份苦瓜炒制料,小火炒制1min,加入0.05份水果酱,翻炒均匀后趁热灌装,灭菌后即得所述水果风味苦瓜辣椒酱。
实施例3:
一种水果风味苦瓜辣椒酱的制备方法,包括以下步骤:
(1)苦瓜炒制料的制备:将苦瓜去瓤洗净,并切成2-4mm厚小片,切好后加盐搅拌均匀,使每一片苦瓜都覆盖盐,再放置60min,先挤干苦瓜中的水分,再加入清水清洗,挤干,如此重复2次,然后将苦瓜切成碎丁;向锅内放入食用植物油,加至六成热后放入姜末、蒜末,煸出香味后,加入苦瓜碎丁,大火翻炒3min,再小火炒制4min,加入食盐,继续小火炒制5min,即得;其中炒制时苦瓜碎丁、食用植物油、姜末、蒜末、食盐的质量比为1:0.25:0.04:0.01:0.002。
(2)水果酱的制备:将无籽刺梨去刺洗净后切成碎丁;向锅内放入清水、米酒和冰糖,待冰糖熬化后加入无籽刺梨碎丁和柚子粒,大火烧开后小火熬制,并加入适量柠檬酸,不断搅拌锅中的柚子茶,熬至水收干,关火,即得;其中无籽刺梨碎丁、柚子粒、米酒、冰糖、柠檬酸的质量比为1:0.5:0.05:0.2:0.006,清水加入量为无籽刺梨碎丁、柚子粒总重量的0.5倍。
(3)干辣椒酱的制备:向锅内加入食用植物油,加至六成热后放入豆豉碎丁,炒制1-2min后,加入蒜末,待蒜末为金黄色时,将热油倒入干辣椒粉与五香粉、熟芝麻、食盐的混合物中,搅拌均匀,即得;其中干辣椒粉、食用植物油、豆豉碎丁、蒜末、五香粉、熟芝麻、食盐的质量比为1:1.5:0.2:0.02:0.003:0.02:0.12。
(4)炒制:小火下向锅内依次加入1份干辣椒酱、1份苦瓜炒制料,小火炒制2min,加入0.2份水果酱,翻炒均匀后趁热灌装,灭菌后即得所述水果风味苦瓜辣椒酱。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (7)
1.一种水果风味苦瓜辣椒酱的制备方法,其特征在于:包括以下步骤:
(1)苦瓜炒制料的制备:将苦瓜去瓤洗净,并切成小片,切好后加盐搅拌均匀,使每一片苦瓜都覆盖盐,再放置40-60min,先挤干苦瓜中的水分,再加入清水清洗,挤干,如此重复2-3次,然后将苦瓜切成碎丁;向锅内放入食用植物油,加至六成热后放入姜末、蒜末,煸出香味后,加入苦瓜碎丁,大火翻炒2-3min,再小火炒制3-4min,加入食盐,继续小火炒制4-5min,即得;
(2)水果酱的制备:将无籽刺梨去刺洗净后切成碎丁;向锅内放入清水、米酒和冰糖,待冰糖熬化后加入无籽刺梨碎丁和柚子粒,大火烧开后小火熬制,并加入适量柠檬酸,熬至水收干,关火,即得;
(3)干辣椒酱的制备:向锅内加入食用植物油,加至六成热后放入豆豉碎丁,炒制1-2min后,加入蒜末,待蒜末为金黄色时,将热油倒入干辣椒粉与五香粉、熟芝麻、食盐的混合物中,搅拌均匀,即得;
(4)炒制:小火下向锅内依次加入干辣椒酱、苦瓜炒制料,小火炒制1-2min,加入水果酱,翻炒均匀后趁热灌装,灭菌后即得所述水果风味苦瓜辣椒酱。
2.根据权利要求1所述的水果风味苦瓜辣椒酱的制备方法,其特征在于:所述步骤(4)中苦瓜炒制料、水果酱、干辣椒酱的质量比为1:0.05-0.2:0.5-2。
3.根据权利要求1所述的水果风味苦瓜辣椒酱的制备方法,其特征在于:所述步骤(1)中炒制时苦瓜碎丁、食用植物油、姜末、蒜末、食盐的质量比为1:0.2-0.3:0.04-0.06:0.01-0.02:0.001-0.002。
4.根据权利要求1所述的水果风味苦瓜辣椒酱的制备方法,其特征在于:所述步骤(1)中苦瓜小片的厚度为2-4mm。
5.根据权利要求1所述的水果风味苦瓜辣椒酱的制备方法,其特征在于:所述步骤(2)中无籽刺梨碎丁、柚子粒、米酒、冰糖、柠檬酸的质量比为1:0.5-1.5:0.05-0.15:0.1-0.3:0.004-0.006,清水加入量为无籽刺梨碎丁、柚子粒总重量的0.3-0.5倍。
6.根据权利要求1所述的水果风味苦瓜辣椒酱的制备方法,其特征在于:所述步骤(2)中小火熬制过程中不断搅拌锅中的柚子茶。
7.根据权利要求1所述的水果风味苦瓜辣椒酱的制备方法,其特征在于:所述步骤(3)中干辣椒粉、食用植物油、豆豉碎丁、蒜末、五香粉、熟芝麻、食盐的质量比为1:0.8-1.5:0.1-0.2:0.02-0.04:0.003-0.005:0.02-0.06:0.08-0.12。
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