CN107156790A - 一种风味辣油酱的加工方法 - Google Patents
一种风味辣油酱的加工方法 Download PDFInfo
- Publication number
- CN107156790A CN107156790A CN201710356523.3A CN201710356523A CN107156790A CN 107156790 A CN107156790 A CN 107156790A CN 201710356523 A CN201710356523 A CN 201710356523A CN 107156790 A CN107156790 A CN 107156790A
- Authority
- CN
- China
- Prior art keywords
- oil
- processing method
- parts
- minutes
- tea
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 22
- 239000010495 camellia oil Substances 0.000 claims abstract description 14
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 24
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 239000003463 adsorbent Substances 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 235000005300 cardamomo Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 241000202807 Glycyrrhiza Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 2
- 239000010779 crude oil Substances 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 14
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical group COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 8
- 229960002504 capsaicin Drugs 0.000 description 8
- 241001122767 Theaceae Species 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000028327 secretion Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 208000005623 Carcinogenesis Diseases 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000036952 cancer formation Effects 0.000 description 2
- 231100000504 carcinogenesis Toxicity 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000037149 energy metabolism Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 201000005917 gastric ulcer Diseases 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000037356 lipid metabolism Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 125000000205 L-threonino group Chemical group [H]OC(=O)[C@@]([H])(N([H])[*])[C@](C([H])([H])[H])([H])O[H] 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003535 tetraterpenes Chemical class 0.000 description 1
- 235000009657 tetraterpenes Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000004218 vascular function Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明是关于一种风味辣油酱的加工方法,其过程包括:茶籽的预处理,提高毛油提取率;对毛油进行纯化、除杂,增强茶油稳定性;配料的处理、调配,丰富口感;调配、排气、杀菌,保证食品的质量安全。达到提高辣酱风味,丰富营养成分,提高生产效率,增强稳定性的目的。
Description
技术领域
本发明涉及食品加工领域,主要涉及一种风味辣油酱的加工方法。
背景技术
辣椒即可鲜食、调味,也可入药,具有重要的经济价值和食疗保健作用。辣椒的主要成分是辣椒素,辣椒素不仅可以抑制脂肪的合成和脂肪的肥胖,还可改善血管功能及降低血压。辣椒素最早由 Thres(1876 年)从辣椒果实中分离出来,具有刺激性,能刺激消化道粘膜,是香草基胺衍生物,有增加食欲和帮助消化的功能,并能行血活血促进血液的循环,使心跳加快。辣椒红色素是辣椒中另一种有营养保健功能作用的成分,存在于成熟红辣椒果实中的四萜类橙红色色素,它具有色泽鲜艳,色价比高,着色力强,保色性好的优点,同时还具有安全性高,营养保健作用显著等特点。研究表明,辣椒素产生的火辣感是由烧灼感和温和感在有损与无损热感受神经元相互作用下产生的。辣椒素可以抑制胃酸的分泌,并且刺激碱性粘液的分泌,有助于预防和治疗胃溃疡;还能加速能量和脂类的新陈代谢,防止体内脂肪堆积。另外,辣椒碱还是一种抗氧化物质,它可以阻止相关细胞的新陈代谢,从而终止细胞组织的癌变过程,降低癌细胞的发生率。
我国制作的辣椒酱大部分是发酵辣椒酱,经红辣椒腌渍后做成酱作为调味基料,再配以大豆酱、蚕豆酱、甜面酱、豆瓣辣酱等其他调味物,或其他辅料如花生、芝麻、肉类、香辛料等,根据一定的配比和加工工艺制成的,因口味不同,其突出特点主要在于调配过程,因此出现了很多新型辣椒酱。由于我国辣椒酱主要采用自然发酵,这个过程难以实现工业化大生产,自然环境变化多端的缘故,产品本身的品质无法控制,不稳定,发酵周期也是个大问题。另外我国辣椒的加工程度较低,大多是小作坊生产,管理水平较低,卫生状况较差,很少形成响亮的品牌,而从事辣椒生产的企业规模普遍较小,技术装备落后、简陋,工艺简单陈旧,开发品种单一、老化,产品档次低落,附加值不高,缺乏市场竞争力,虽然投入有所增加,但难以形成规模优势。所以,摆脱传统生产模式势在必行,使辣椒酱产品趋于无毒、低盐、工业化生产,不受季节变化的影响,缩短生产周期,提高生产效率。辣椒酱逐步朝多菌种人工接种、营养保健化、酶制剂、提高辣酱风味与香气等方向发展。
茶油是它的脂肪酸组成、油脂特性及营养成分与橄榄油十分相似,是一种绿色、生态和高营养的食用油,作为健康型高级食用植物油获得联合国粮农组织重点推广,堪称“东方橄榄油”。长期以来,市场销售的茶油多以热榨和浸提所得的油脂为主。因热榨茶油含有大量的杂质或不良物,不仅观感差,营养价值低,口感差,易酸败,影响贮藏稳定性,不利于人体健康,浸提茶油又不可避免的存在溶剂残留,使得茶油应用范围受到极大限制,潜在经济效益没能充分发挥。
发明内容
本发明为了提高辣酱风味,丰富营养成分,提高生产效率,增强稳定性,提供一种风味辣油酱的加工方法。
一种风味辣油酱的加工方法,其特征在于它是由下述步骤组成:
1)、将采摘的茶籽经过去杂,清洗,微波干燥至水分含量为20-30%,脱壳,茶仁粉碎至颗粒直径为45-60μm,加入3-5倍量90-95℃水浸泡l.5-2小时,再置于85-90℃恒温水浴锅中,边搅拌边加热,糊化30-35分钟,于温度 50-55℃,400-450W超声处理 30-35分钟;
2)、将步骤1所得物于3000-4000 r/min,离心20-25分钟,吸取上层游离油层与乳化层,冷冻破乳,分离得游离油,并将其加热至75-80℃,加入1-3%白土与硅藻土等比例混合而成的吸附剂,于真空条件下充分反应20-25分钟,于3000-4000 r/min,离心20-25分钟,分离上层得茶油;
3)、选用市售红辣椒,要求肉质厚,微辣,除去梗和籽,经打浆后过胶体磨,使产品充分细化,得辣椒浆;
4)、选择优质5-6份豆蔻、10-12份甘草、5-6份肉桂、10-12份苏子叶、5-6份花椒、3-3.5份孜然、6-7份生姜,将肉蔻去除外壳,生姜洗净去皮、切片,用粉碎机将各原料充分粉碎至粉状,加入10-12倍量水,35-40℃真空浓缩1.5-3小时,用纱布过滤得料液;
5)、将步骤2所得茶油、步骤3所得辣椒浆与步骤4所得料液以5:10: 1-3的比例混合调配,罐装于干燥净瓶中,排气并进行封盖,然后采用常压沸水杀菌10-13分钟,冷却得成品。
本发明的优点是:
本发明的一种风味辣油酱的加工方法,微波干燥使茶籽里外同时加热,表面较易散热,内部温度高于外部,温度梯度方向与水分梯度方向相同,传热和传质方向一致,促使内部水分迅速蒸发,形成内部压力梯度,使水分很快扩散到表面挥发掉,并且缩短干燥时间;降低茶籽的水分含量,防止脂肪酶发生酶促水解反应,有助于确保茶籽的含油量。超声处理增强细胞破碎率,有利于提高油脂的提取率。混合吸附剂的使用,可以提高脱色效率。硅藻土还是一种很好的助滤剂,可进一步提高油的过滤速度。真空脱色可防止油脂的氧化,稳定吸附剂对色素的吸附能力,增强脱色效果的稳定性。本发明所得风味辣油酱所含辣椒素可以抑制胃酸的分泌,并且刺激碱性粘液的分泌,有助于预防和治疗胃溃疡;还能加速能量和脂类的新陈代谢,防止体内脂肪堆积。另外,辣椒碱还是一种抗氧化物质,它可以阻止相关细胞的新陈代谢,从而终止细胞组织的癌变过程,降低癌细胞的发生率,并与茶油抗氧化作用相辅相成。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种风味辣油酱的加工方法,其特征在于它是由下述步骤组成:
1)、将采摘的茶籽经过去杂,清洗,微波干燥至水分含量为20%,脱壳,茶仁粉碎至颗粒直径为45μm,加入3倍量90℃水浸泡l.5小时,再置于85℃恒温水浴锅中,边搅拌边加热,糊化30分钟,于温度 50℃,450W超声处理 30分钟;
2)、将步骤1所得物于4000 r/min,离心20分钟,吸取上层游离油层与乳化层,冷冻破乳,分离得游离油,并将其加热至80℃,加入2%白土与硅藻土等比例混合而成的吸附剂,于真空条件下充分反应20分钟,于4000 r/min,离心20分钟,分离上层得茶油;
3)、选用市售红辣椒,要求肉质厚,微辣,除去梗和籽,经打浆后过胶体磨,使产品充分细化,得辣椒浆;
4)、选择优质5份豆蔻、10份甘草、5份肉桂、10份苏子叶、5份花椒、3份孜然、6份生姜,将肉蔻去除外壳,生姜洗净去皮、切片,用粉碎机将各原料充分粉碎至粉状,加入10倍量水,35℃真空浓缩1.5小时,用纱布过滤得料液;
5)、将步骤2所得茶油、步骤3所得辣椒浆与步骤4所得料液以5:10: 1的比例混合调配,罐装于干燥净瓶中,排气并进行封盖,然后采用常压沸水杀菌10分钟,冷却得成品。
Claims (5)
1.一种风味辣油酱的加工方法,其特征在于它是由下述步骤组成:
1)、将采摘的茶籽经过去杂,清洗,微波干燥至水分含量为20-30%,脱壳,茶仁粉碎至颗粒直径为45-60μm,加入3-5倍量90-95℃水浸泡l.5-2小时,再置于85-90℃恒温水浴锅中,边搅拌边加热,进行糊化,于温度 50-55℃,400-450W超声处理 30-35分钟;
2)、将步骤1所得物于3000-4000 r/min,离心20-25分钟,吸取上层游离油层与乳化层,冷冻破乳,分离得游离油,并将其加热至75-80℃,加入1-3%吸附剂,于真空条件下充分反应20-25分钟,于3000-4000 r/min,离心20-25分钟,分离上层得茶油;
3)、选用市售红辣椒,要求肉质厚,微辣,除去梗和籽,经打浆后过胶体磨,使产品充分细化,得辣椒浆;
4)、选择优质豆蔻、甘草、肉桂、苏子叶、花椒、孜然、生姜,将肉蔻去除外壳,生姜洗净去皮、切片,用粉碎机将各原料充分粉碎至粉状,加入10-12倍量水,35-40℃真空浓缩1.5-3小时,用纱布过滤得料液;
5)、将步骤2所得茶油、步骤3所得辣椒浆与步骤4所得料液进行混合调配,罐装于干燥净瓶中,排气并进行封盖,然后采用常压沸水杀菌10-13分钟,冷却得成品。
2.根据权利要求1所述的一种风味辣酱油的加工方法,其特征在于步骤1)中糊化时间为30-35分钟。
3.根据权利要求1所述的一种风味辣酱油的加工方法,其特征在于步骤2)吸附剂是由白土与硅藻土等比例混合而成。
4.根据权利要求1所述的一种风味辣酱油的加工方法,其特征在于步骤4)原料配比为5-6份豆蔻、10-12份甘草、5-6份肉桂、10-12份苏子叶、5-6份花椒、3-3.5份孜然、6-7份生姜。
5.根据权利要求1所述的一种风味辣酱油的加工方法,其特征在于步骤5)茶油、辣椒浆与料液的混合比例为5:10: 1-3。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710356523.3A CN107156790A (zh) | 2017-05-16 | 2017-05-16 | 一种风味辣油酱的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710356523.3A CN107156790A (zh) | 2017-05-16 | 2017-05-16 | 一种风味辣油酱的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107156790A true CN107156790A (zh) | 2017-09-15 |
Family
ID=59815251
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710356523.3A Pending CN107156790A (zh) | 2017-05-16 | 2017-05-16 | 一种风味辣油酱的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107156790A (zh) |
-
2017
- 2017-05-16 CN CN201710356523.3A patent/CN107156790A/zh active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104663996B (zh) | 一种咖啡替代物及其制备方法 | |
CN104222772A (zh) | 一种干果肉糯米糕点及其制备方法 | |
CN104106648A (zh) | 一种醋香玉米豆腐及其制备方法 | |
KR20200072138A (ko) | 홍시 조청의 제조방법 | |
KR101813446B1 (ko) | 매실 추출액을 이용한 국수제조방법 | |
CN108740699A (zh) | 一种罗汉果紫薯果泥及其制备方法 | |
KR100815198B1 (ko) | 순무 탁주 및 그 제조방법 | |
KR101997493B1 (ko) | 버섯추출유가 도포된 조미김 및 이의 제조방법 | |
CN101204184A (zh) | 沙棘叶茶及加工方法 | |
KR101906717B1 (ko) | 베리류 및 부재료를 이용한 액상당류 조성물의 제조방법 및 이에 의하여 제조된 액상당류를 포함하는 떡류 식품 조성물의 제조방법 | |
CN1149407A (zh) | 酸枣糕系列蜜饯及其加工方法 | |
KR101836040B1 (ko) | 기능성 식품을 갖는 곶감강정 제조 방법 | |
KR102379258B1 (ko) | 햄프씨드를 함유하는 건강기능 식품 및 그 제조방법 | |
KR20200043602A (ko) | 수수 및 망개잎을 이용한 식혜 제조방법 | |
KR101691483B1 (ko) | 효모수 발아 곡물을 포함하는 호박과자 제조방법 | |
KR20160018078A (ko) | 밤조청의 제조방법 및 이에 의해 제조된 밤조청 | |
CN103829293A (zh) | 一种紫薯润燥芝麻酥及其制备方法 | |
CN108741046B (zh) | 一种酸角水晶啤酒糕及其制备方法 | |
CN113287674A (zh) | 一种红枣坚果糕及其制备方法 | |
CN107156790A (zh) | 一种风味辣油酱的加工方法 | |
JP3967366B1 (ja) | 食品素材及びその製造方法 | |
KR101849921B1 (ko) | 아마씨 강정 및 이의 제조 방법 | |
KR101813788B1 (ko) | 순한맛을 내는 생강레몬액 제조방법 | |
CN109619259A (zh) | 一种西瓜牛奶糖果及其制备方法 | |
CN110012952B (zh) | 一种发酵紫苏风味苹果茶汁的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170915 |