CN107173786A - 一种秋葵辣椒酱料的加工方法 - Google Patents
一种秋葵辣椒酱料的加工方法 Download PDFInfo
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 75
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 75
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 71
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 67
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 67
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 239000012266 salt solution Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 241000425037 Toona sinensis Species 0.000 claims abstract description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 239000008164 mustard oil Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- 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
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- 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
本发明涉及一种秋葵辣椒酱料加工方法，该方法包括以下步骤：选料切片，选取新鲜的秋葵辣椒用清水洗净后沥干；浸泡软化：将切片后的秋葵辣椒放入浓度为15%的盐水中浸泡24‑36小时；待秋葵辣椒软化脱水器进行脱水；制作拌料，按照重量份取新鲜辣椒4‑6份、八角2‑5份、鲜蒜3‑8份、八角4‑6份、香椿1‑3份、食盐8‑13份、鲜姜10‑20份、胡油10‑15份和1000份的水混合后浸泡12小时；将脱水后的秋葵辣椒放入腌制液中浸泡腌制48‑72小时，再用大火煮沸10分钟，转小火熬煮直到干锅；再将秋葵放入烘干室内烘烤后灭菌装袋既得秋葵辣椒酱料成品。
Description
【技术领域】
本发明涉及食品加工技术领域，具体指一种秋葵辣椒酱料加工方法。
【背景技术】
我国是农业大国，农产品品种众多，产量大，除少量产品在当季食用外，大部分需要贮藏后慢慢食用。一旦贮藏管理不善就会变坏，给种植者带来损失，因而一般将不能在当季食用的农产品进行加工后贮藏，以便延长保质期，保持口味。秋葵是一种常见的农产品，其味微辛，生食熟食均可。秋葵含芥子油、淀粉酶和粗纤维，具有促进消化，增强食欲，加快胃肠蠕动和止咳化痰的作用，可以治疗或辅助治疗多种疾病，是食疗的佳品。为了将秋葵长久贮藏，一般将秋葵制成秋葵辣椒酱料，秋葵辣椒酱料是很多人喜欢的爽口下饭小菜，现有的秋葵辣椒酱料一般是将秋葵切成条后，晾干或泡制成酸的秋葵辣椒酱料，有些进行腌制后脱水烘干，做成秋葵辣椒酱料。现有的秋葵辣椒酱料的加工方法制作工序繁琐，且经多次浸泡过滤和多次烘烤会导致营养成分的流失。
【发明内容】
本发明旨在提供一种制作工序简洁，口味独特，营养的秋葵辣椒酱料加工方法。技术方案如下：
A、选料及处理：选择新鲜的秋葵辣椒，将秋葵辣椒用清水洗净并沥干；将沥干后的秋葵辣椒切成片状；
B、浸泡软化：将切片后的秋葵辣椒放入浓度为15%的盐水中浸泡24-36小时；待秋葵辣椒软化后用脱水器进行脱水，脱水后秋葵辣椒的含水率为20%-30%；
C、拌料的制作：按照重量份取新鲜辣椒4-6份、八角2-5份、鲜蒜3-8份、八角4-6份、
香椿1-3份、食盐8-13份、鲜姜10-20份、胡油10-15份和1000份的水混合后浸泡12小时；
D、浸泡腌制：按照重量份将2份脱水后的秋葵辣椒放入1份调制好的拌料中腌制48-72小时，再用大火煮沸10分钟，转小火熬煮直到干锅；
E、烘烤收味：将腌制后的秋葵辣椒放入烘干室内烘烤，烘烤温度为60℃-70℃，烘烤时间为1小时得到秋葵辣椒酱料；
F、将烘烤后的秋葵辣椒酱料进行灭菌处理后装袋即得秋葵辣椒酱料成品。
B步骤所述的脱水后秋葵辣椒的含水率为20%-25%。
C步骤所述的蒜米的重量份为7-9份，鲜姜的重量份为15-20份，香叶为4-5份。
D步骤所述的腌制时间为50-60小时。
E步骤所述的烘烤温度为65℃-68℃。
本发明的有益之处在于：制作工艺简洁，能将秋葵的营养锁住；利用本发明的方法加工得到的秋葵辣椒酱料不仅味道醇香且能长时间保存。
【具体实施方式】
下面结合实施了对本发明作进一步的说明。
实施例1
一种秋葵辣椒酱料加工方法，包括如下步骤：
A、选料及处理：选择新鲜的秋葵辣椒，将秋葵辣椒用清水洗净并沥干；将沥干后的秋葵辣椒切成片状；
B、浸泡软化：将切片后的秋葵辣椒放入浓度为15%的盐水中浸泡24小时；待秋葵辣椒软化后用脱水器的方法进行脱水，脱水后秋葵辣椒的含水率为20%；
C、拌料的制作：按照重量份取新鲜红辣椒5份、八角2份、蒜米7份、八角4份、香叶4份、食盐8份、鲜姜15份、胡油10份和1000份的水混合后浸泡12小时；
D、浸泡腌制：按照重量份将2份脱水后的秋葵辣椒放入1份调制好的拌料中腌制50小时，再用大火煮沸10分钟，转小火熬煮直到干锅；
E、烘烤收味：将腌制后的秋葵辣椒放入烘干室内烘烤，烘烤温度为65℃，烘烤时间为1小时得到秋葵辣椒酱料；
F、将烘烤后的秋葵辣椒酱料进行灭菌处理后装袋即得秋葵辣椒酱料成品。
实施例2
一种秋葵辣椒酱料加工方法，包括如下步骤：
A、选料及处理：选择新鲜的秋葵辣椒，将秋葵辣椒用清水洗净并沥干；将沥干后的秋葵辣椒切成片状；
B、浸泡软化：将切片后的秋葵辣椒放入浓度为15%的盐水中浸泡36小时；待秋葵辣椒软化后用脱水器的方法进行脱水，脱水后秋葵辣椒的含水率为23%；
C、拌料的制作：按照重量份取新鲜红辣椒7份、八角4份、蒜米8份、八角5份、香叶5份、食盐10份、鲜姜17份、胡油12份和1000份的水混合后浸泡12小时；
D、浸泡腌制：按照重量份将2份脱水后的秋葵辣椒放入1份调制好的拌料中腌制55小时，再用大火煮沸10分钟，转小火熬煮直到干锅；
E、烘烤收味：将腌制后的秋葵辣椒放入烘干室内烘烤，烘烤温度为67℃，烘烤时间为1小时得到秋葵辣椒酱料；
F、将烘烤后的秋葵辣椒酱料进行灭菌处理后装袋即得秋葵辣椒酱料成品。
Claims (4)
1.一种秋葵辣椒酱料加工方法，其特征在于：包括如下步骤：
A、选料及处理：选择新鲜的秋葵辣椒，将秋葵辣椒用清水洗净并沥干；将沥干后的秋葵辣椒切成片状；
B、浸泡软化：将切片后的秋葵辣椒放入浓度为15%的盐水中浸泡24-36小时；待秋葵辣椒软化后用脱水器的方法进行脱水，脱水后秋葵辣椒的含水率为20%-30%；
C、拌料的制作：按照重量份取新鲜辣椒4-6份、八角2-5份、鲜蒜3-8份、八角4-6份、香椿1-3份、食盐8-13份、鲜姜10-20份、胡油10-15份和1000份的水混合后浸泡12小时；
D、浸泡腌制：按照重量份将2份脱水后的秋葵辣椒放入1份调制好的拌料中腌制48-72小时，再用大火煮沸10分钟，转小火熬煮直到干锅；
E、烘烤收味：将腌制后的秋葵辣椒放入烘干室内烘烤，烘烤温度为60℃-70℃，烘烤时间为1小时得到秋葵辣椒酱料；
F、将烘烤后的秋葵辣椒酱料进行灭菌处理后装袋即得秋葵辣椒酱料成品。
2.如权利要求1所述的秋葵辣椒酱料加工方法，其特征在于：B步骤所述的脱水后秋葵辣椒的含水率为20%-25%。
3.如权利要求1所述的秋葵辣椒酱料加工方法，其特征在于：D步骤所述的腌制时间为50-60小时。
4.如权利要求1所述的秋葵辣椒酱料加工方法，其特征在于：E步骤所述的烘烤温度为65℃-68℃。
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| CN109303319A (zh) * | 2018-11-27 | 2019-02-05 | 遵义师范学院 | 一种糟辣椒及其制备方法 |
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