CN107156788A - 一种梅干菜腊味辣椒酱及其制备方法 - Google Patents
一种梅干菜腊味辣椒酱及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域，具体涉及一种梅干菜腊味辣椒酱及其制备方法，所述辣椒酱由以下重量份的原料制成：腊猪瘦肉10‑20份、腊鸭5‑15份、腊鱼10‑20份、梅干菜10‑20份、干辣椒粉20‑40份、鲜竹笋3‑5份、紫苏2‑4份、食用油20‑30份、白柠檬油0.1‑0.2份、橘子油0.1‑0.2份、熟芝麻1‑2份、香辛料粉0.4‑0.8份、白砂糖1‑3份、香葱0.5‑1份、大蒜1‑3份、生姜1‑2份、酱油0.5‑0.7份、食盐1‑2份；本发明所制得的梅干菜腊味辣椒酱咸香爽口，辣味适中，无任何的添加剂或防腐成分，绿色健康，制作方法简单，通过炒制工艺即可得到口感层次丰富的辣椒酱。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种梅干菜腊味辣椒酱及其制备方法。
背景技术
腊味是中国民间喜爱的传统食品之一，也是人们相互馈赠的佳品，在中国有悠久的历史。相传在上古夏朝时，人们于农历十二月合祭众神叫做腊，因而十二月叫腊月。腊肉，就是在冬天将肉类以盐渍经风干或熏干制成而得名。早在周朝的《周礼》、《周易》中已有关于“肉甫”和“腊味”的记载。
梅干菜是一道浙丽水、慈溪、余姚、绍兴地区常见的特色传统名菜。有芥菜干、油菜干、白菜干、冬菜干、雪里蕻干之别，多系居家自制，使菜叶晾干、堆黄，然后加盐腌制，最后晒干装装坛。油光黄黑，香味扑鼻，解暑热，洁脏腑，消积食，治咳嗽，生津开胃。
辣椒属于番茄科植物，具有健胃消食、去风除湿的功效，辣椒的食用方法较多，其中辣椒酱为辣椒主要的食用方法之一。如今市面上已具有多种辣椒酱，比如牛肉辣椒酱、香菇辣椒酱、辣子鸡辣椒酱，均很受人们欢迎。但是现有技术中，还没有将各种腊味与梅干菜一起用于制备辣椒酱的先例，而腊味与梅干菜均很受人们喜爱，因此将腊味与梅干菜作为主料用于制备辣椒酱具有广阔的市场前景。
发明内容
本发明提供了一种梅干菜腊味辣椒酱及其制备方法，所得辣椒酱咸香爽口，辣味适中，无任何的添加剂或防腐成分，绿色健康，制作方法简单，通过炒制工艺即可得到口感层次丰富的辣椒酱。
为实现以上目的，本发明通过以下技术方案予以实现：
一种梅干菜腊味辣椒酱，由以下重量份的原料制成：腊猪瘦肉10-20份、腊鸭5-15份、腊鱼10-20份、梅干菜10-20份、干辣椒粉20-40份、鲜竹笋3-5份、紫苏2-4份、食用油20-30份、白柠檬油0.1-0.2份、橘子油0.1-0.2份、熟芝麻1-2份、香辛料粉0.4-0.8份、白砂糖1-3份、香葱0.5-1份、大蒜1-3份、生姜1-2份、酱油0.5-0.7份、食盐1-2份。
优选地，所述梅干菜腊味辣椒酱由以下重量份的原料制成：腊猪瘦肉15份、腊鸭8份、腊鱼15份、梅干菜15份、干辣椒粉35份、鲜竹笋5份、紫苏3份、食用油25份、白柠檬油0.1份、橘子油0.2份、熟芝麻1.5份、香辛料粉0.5份、白砂糖2份、香葱0.8份、大蒜2份、生姜1.5份、酱油0.6份、食盐1.5份。
优选地，所述梅干菜为芥菜干、白菜干、雪里蕻干中的一种。
优选地，所述食用油为棕榈油、花生油、葵花籽油、菜籽油中的一种。
优选地，所述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比2-3：1-2：1-4：1-2：2-3混合而成。
本发明中上述梅干菜腊味辣椒酱的制备方法，包括以下步骤：
(1)预处理：将腊猪瘦肉、腊鸭、腊鱼洗净后分别蒸熟，将腊肉瘦肉、腊鸭分别切成碎丁，腊鱼去骨刺并剁成碎末；梅干菜、紫苏、香葱、大蒜、生姜洗净后分别切成碎末；鲜竹笋经漂烫后切成长1-2cm的细丝；
(2)炒制料的制备：向锅内加入1/5量的食用油，油加热至160-180℃，保持恒温，倒入大蒜和生姜碎末，煸出香味后立即放入梅干菜碎末、紫苏碎末、鲜竹笋细丝，翻炒6-10min，加入酱油，翻炒10-15s，起锅，得炒制料；
(3)炒制：将剩余量的食用油倒入锅中，油加热至120-130℃，加入干辣椒粉，翻炒1-2min后，加入腊猪瘦肉碎丁、腊鸭碎丁、腊鱼碎末、香辛料粉，炒制4-6min后，再依次加入炒制料、白柠檬油、橘子油、熟芝麻、白砂糖、香葱、食盐，翻炒均匀后，关火，即得。
本发明的有益效果是：
本发明将腊猪瘦肉、腊鸭、腊鱼、梅干菜四种咸香原料进行结合，使辣椒酱具有独特的咸香味。在此基础上，再配以紫苏和经过特定配置的香辛料粉，使风味更加独特，促进食欲。而加入的白柠檬油和橘子油，使辣椒酱多了一份清凉口感。
本发明在制备梅干菜腊味辣椒酱时，将腊猪瘦肉、腊鸭切丁，而腊鱼切末，搭配合理，口感佳，再与其他原材料经简单炒制之后即可得到口感层次丰富的辣椒酱。本发明辣椒酱咸香爽口，辣味适中，在无任何的添加剂或防腐成分下，即可保存很长时间，绿色健康。
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：
一种梅干菜腊味辣椒酱，由以下重量份的原料制成：腊猪瘦肉15份、腊鸭8份、腊鱼15份、芥菜干15份、干辣椒粉35份、鲜竹笋5份、紫苏3份、花生油25份、白柠檬油0.1份、橘子油0.2份、熟芝麻1.5份、香辛料粉0.5份、白砂糖2份、香葱0.8份、大蒜2份、生姜1.5份、酱油0.6份、食盐1.5份。
上述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比3：2：1：2：3混合而成。
实施例2：
一种梅干菜腊味辣椒酱，由以下重量份的原料制成：腊猪瘦肉10份、腊鸭15份、腊鱼15份、雪里蕻干18份、干辣椒粉35份、鲜竹笋5份、紫苏4份、棕榈油20份、白柠檬油0.2份、橘子油0.2份、熟芝麻1份、香辛料粉0.4份、白砂糖3份、香葱0.5份、大蒜2份、生姜2份、酱油0.7份、食盐2份。
上述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比2：2：3：1：2混合而成。
实施例3：
一种梅干菜腊味辣椒酱，由以下重量份的原料制成：一种梅干菜腊味辣椒酱，由以下重量份的原料制成：腊猪瘦肉18份、腊鸭8份、腊鱼20份、芥菜干20份、干辣椒粉40份、鲜竹笋3份、紫苏3份、菜籽油25份、白柠檬油0.15份、橘子油0.2份、熟芝麻1份、香辛料粉0.6份、白砂糖3份、香葱0.5份、大蒜1份、生姜1.5份、酱油0.5份、食盐2份。
上述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比2：1：4：1：2混合而成。
实施例4：
一种梅干菜腊味辣椒酱，由以下重量份的原料制成一种梅干菜腊味辣椒酱，由以下重量份的原料制成：腊猪瘦肉10份、腊鸭15份、腊鱼10份、白菜干12份、干辣椒粉20份、鲜竹笋4份、紫苏4份、葵花籽油30份、白柠檬油0.1份、橘子油0.1份、熟芝麻1份、香辛料粉0.8份、白砂糖1份、香葱0.8份、大蒜2份、生姜2份、酱油0.7份、食盐1.5份。
上述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比2：2：2：1：3混合而成。
实施例5：
一种梅干菜腊味辣椒酱，由以下重量份的原料制成：腊猪瘦肉20份、腊鸭5份、腊鱼15份、雪里蕻干10份、干辣椒粉25份、鲜竹笋5份、紫苏2份、棕榈油20份、白柠檬油0.2份、橘子油0.15份、熟芝麻2份、香辛料粉0.4份、白砂糖2份、香葱1份、大蒜3份、生姜1份、酱油0.6份、食盐1份。
上述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比3：1：1：2：2混合而成。
制备：
上述实施例1-5中梅干菜腊味辣椒酱的制备方法，包括以下步骤：
(1)预处理：将腊猪瘦肉、腊鸭、腊鱼洗净后分别蒸熟，将腊肉瘦肉、腊鸭分别切成碎丁，腊鱼去骨刺并剁成碎末；梅干菜、紫苏、香葱、大蒜、生姜洗净后分别切成碎末；鲜竹笋经漂烫后切成长1-2cm的细丝；
(2)炒制料的制备：向锅内加入1/5量的食用油，油加热至160-180℃，保持恒温，倒入大蒜和生姜碎末，煸出香味后立即放入梅干菜碎末、紫苏碎末、鲜竹笋细丝，翻炒6-10min，加入酱油，翻炒10-15s，起锅，得炒制料；
(3)炒制：将剩余量的食用油倒入锅中，油加热至120-130℃，加入干辣椒粉，翻炒1-2min后，加入腊猪瘦肉碎丁、腊鸭碎丁、腊鱼碎末、香辛料粉，炒制4-6min后，再依次加入炒制料、白柠檬油、橘子油、熟芝麻、白砂糖、香葱、食盐，翻炒均匀后，关火，即得。
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 (6)
1.一种梅干菜腊味辣椒酱，其特征在于：由以下重量份的原料制成：腊猪瘦肉10-20份、腊鸭5-15份、腊鱼10-20份、梅干菜10-20份、干辣椒粉20-40份、鲜竹笋3-5份、紫苏2-4份、食用油20-30份、白柠檬油0.1-0.2份、橘子油0.1-0.2份、熟芝麻1-2份、香辛料粉0.4-0.8份、白砂糖1-3份、香葱0.5-1份、大蒜1-3份、生姜1-2份、酱油0.5-0.7份、食盐1-2份。
2.根据权利要求1所述的梅干菜腊味辣椒酱，其特征在于：由以下重量份的原料制成：腊猪瘦肉15份、腊鸭8份、腊鱼15份、梅干菜15份、干辣椒粉35份、鲜竹笋5份、紫苏3份、食用油25份、白柠檬油0.1份、橘子油0.2份、熟芝麻1.5份、香辛料粉0.5份、白砂糖2份、香葱0.8份、大蒜2份、生姜1.5份、酱油0.6份、食盐1.5份。
3.根据权利要求1所述的梅干菜腊味辣椒酱，其特征在于：所述梅干菜为芥菜干、白菜干、雪里蕻干中的一种。
4.根据权利要求1所述的梅干菜腊味辣椒酱，其特征在于：所述食用油为棕榈油、花生油、葵花籽油、菜籽油中的一种。
5.根据权利要求1所述的梅干菜腊味辣椒酱，其特征在于：所述香辛料粉由茴香粉、莳萝粉、花椒粉、黑胡椒粉、肉桂粉按质量比2-3：1-2：1-4：1-2：2-3混合而成。
6.根据权利要求1-5任一项所述的梅干菜腊味辣椒酱的制备方法，其特征在于：包括以下步骤：
(1)预处理：将腊猪瘦肉、腊鸭、腊鱼洗净后分别蒸熟，将腊肉瘦肉、腊鸭分别切成碎丁，腊鱼去骨刺并剁成碎末；梅干菜、紫苏、香葱、大蒜、生姜洗净后分别切成碎末；鲜竹笋经漂烫后切成长1-2cm的细丝；
(2)炒制料的制备：向锅内加入1/5量的食用油，油加热至160-180℃，保持恒温，倒入大蒜和生姜碎末，煸出香味后立即放入梅干菜碎末、紫苏碎末、鲜竹笋细丝，翻炒6-10min，加入酱油，翻炒10-15s，起锅，得炒制料；
(3)炒制：将剩余量的食用油倒入锅中，油加热至120-130℃，加入干辣椒粉，翻炒1-2min后，加入腊猪瘦肉碎丁、腊鸭碎丁、腊鱼碎末、香辛料粉，炒制4-6min后，再依次加入炒制料、白柠檬油、橘子油、熟芝麻、白砂糖、香葱、食盐，翻炒均匀后，关火，即得。
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