CN107279958A - 一种辣椒酱及其制备方法 - Google Patents
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Abstract
本发明涉及辣椒酱加工技术领域，特别涉及一种辣椒酱及其制备方法。一种辣椒酱，其特征在于，其由以下成份按重量份配置而成：干辣椒面4‑6份、芝麻1‑2份、花生豆3‑5份、瓜子仁3‑5份、马齿笕1‑3份、香菇1‑3份、香油1‑2份、白糖1‑2份、菜籽油3‑5份、食用盐1‑2份、甜面酱4‑6份。本发明还提供可能量该辣椒酱的具体制备方法。本发明的辣椒酱是一种美味可口且不容易上火的绿色酱料，而且提高了辣椒酱的营养价值，具有清热利湿、解毒、消炎、健脾养胃、抗衰老的作用。
Description
技术领域
本发明涉及辣椒酱加工技术领域，特别涉及一种辣椒酱及其制备方法。
背景技术
辣椒酱一直是人们吃饭搭配的最佳选择，特别是和馒头搭配，辣而爽口，因此，市场上琳琅满目的辣椒酱成为了消费者的必选商品，而市场上的辣椒酱大多添加食品添加剂已保证其保质期，且食用油添加过多，众所周知，过多的食用油，会对人的健康造成一定的影响，另外单一的辣椒，会造成营养单一。
发明内容
本发明的目的提供一种辣椒酱及其制备方法，可提高辣椒酱的营养价值，具有清热利湿、解毒、消炎、健脾养胃、抗衰老的作用。
为达到上述目的，本发明提出了一种辣椒酱，其由以下成份按重量份配制而 成 ：
干辣椒面4-6份、芝麻1-2份、花生豆3-5份、瓜子仁3-5份、马齿笕1-3份、香菇1-3份、香油1-2份、白糖1-2份、菜籽油3-5份、食用盐1-2份、甜面酱4-6份。
进一步地，所述花生豆为去皮的熟花生豆，所述香菇为湿香菇，含水量为60% ~80%。
更进一步地，所述马齿笕为新鲜采摘，洗净，去掉其根部，晒干，保证其含水量为1%~5%。
本发明还提供该辣椒酱的制备方法，包括以下步骤：
（1）将花生豆、瓜子仁混合捣成小颗粒，其粒径为1-3mm，备用；
（2）香菇切成细条状,宽度为1-3mm，备用；
（3）晒干的马齿笕切成小段,长度为5-7mm，放入水中，中火煮1-2分钟，取出控干水分,使其不滴水为止，备用；
（4）干净的炒锅中倒入菜籽油，待油烧开，将步骤（1）中的花生豆与瓜子仁的碎末倒入，翻炒，待碎末变微黄时，加入步骤（2）与步骤（3）的香菇与马齿笕，中火翻炒1-2分钟；
（5）加入甜面酱，白糖，香油，中火翻炒熬至7-10分钟；
（6）倒入干辣椒面，食用盐，中火继续翻炒6-7分钟，最后加入芝麻即得到所述辣椒酱。
本发明的辣椒酱及其制备方法不但使得辣椒酱美味可口，而且提高了辣椒酱的营养价值，具有清热利湿、解毒、消炎、健脾养胃、抗衰老的作用。其中，马齿苋是新鲜采摘，清洗干净并晒干而成，其性性寒，味甘酸，清热利湿、解毒消肿、消炎、止渴、利尿的作用等功效，民间常用来治疗肠炎、痢疾等多种疾病，煎汤内服;还可以将马齿苋捣烂外敷，治疗疔疮痈疽、无名肿物，均可以获得明显疗效，且马齿苋含有蛋白质、脂肪、多种维生素、矿物质等营养成分，不但可以食用，还具有药用价值。马齿苋含有维生素A样物质，能维持上皮组织包括皮肤、粘膜、角膜等生理功能。因此他可以治疗维生素A缺乏引起的疾病。而且其中花生、芝麻、瓜子仁均有抗衰老的作用，香菇也有助消化、抗衰老的作用。
具体实施方式
本发明提供一种辣椒酱，其由以下成份按重量份配制而成 ：
干辣椒面4-6份、芝麻1-2份、花生豆3-5份、瓜子仁3-5份、马齿笕1-3份、香菇1-3份、香油1-2份、白糖1-2份、菜籽油3-5份、食用盐1-2份、甜面酱4-6份。
进一步地，所述花生豆为去皮的熟花生豆，所述香菇为湿香菇，含水量为60% ~80%，其保证了香菇为新鲜的香菇，其营养成份未流失。
更进一步地，所述马齿笕为新鲜采摘，洗净，去掉其根部，晒干，保证其含水量为1%~5%。晒干的马齿苋更易储藏保存，而其营养价值也未流失。
本发明还提供一种辣椒酱的制备方法，其包括以下步骤 ：
（1）将花生豆、瓜子仁混合捣成小颗粒，其粒径为1-3mm，备用；
（2）香菇切成细条状,宽度为1-3mm，备用；
（3）晒干的马齿笕切成小段,长度为5-7mm，放入水中，中火煮1-2分钟，取出控干水分,使其不滴水为止，备用；
（4）干净的炒锅中倒入菜籽油，待油烧开，将步骤（1）中的花生豆与瓜子仁的碎末倒入，翻炒，待碎末变微黄时，加入步骤（2）与步骤（3）的香菇与马齿笕，中火翻炒1-2分钟；
（5）加入甜面酱，白糖，香油，中火翻炒熬至7-10分钟；
（6）倒入干辣椒面，食用盐，中火继续翻炒6-7分钟，最后加入芝麻即得到所述辣椒酱。
花生豆与瓜子仁捣碎但是不为粉末状，使其更入味，又保证了其原有的口感；香菇切成细条状，更利于人体对香菇的吸收。马齿苋切成小段，更利于人体的吸收，利于咀嚼。
以下结合具体实施例来说明本发明辣椒酱的制备方法 ：
实施例1：
将花生豆3份、瓜子仁3份混合捣成碎末,其粒径为1-3mm，香菇1份，切成细条状, 宽度为1-3mm，晒干的马齿笕1份切成小段，长度为5-7mm，放入水中，中火煮1-2分钟，取出控干水分, 使其不滴水为止，干净的炒锅中倒入菜籽油3份，待油烧开，将花生豆与瓜子仁的碎末倒入，翻炒，待粉末变微黄时，加入切好的香菇与马齿笕份，中火1-2分钟,加入甜面酱4份，白糖1份，香油1份，中火翻炒熬至7-10分钟；倒入干辣椒面4份，食用盐1份，中火继续翻炒6-7分钟，最后加入芝麻1份即得到所述辣椒酱。
实施例2：
干辣椒面5份、芝麻1.5份、花生豆4份、瓜子仁4份、马齿笕2份、香菇2.5份、香油1.5份、白糖1.5份、菜籽油4份、食用盐1.5份、甜面酱5份。与实施例1的方法相同，制得所述的辣椒酱。
实施例3：
干辣椒面6份、芝麻2份、花生豆5份、瓜子仁5份、马齿笕3份、香菇3份、香油2份、白糖2份、菜籽油5份、食用盐2份、甜面酱6份。与实施例1的方法相同，制得所述的辣椒酱。
Claims (4)
1.一种辣椒酱，其特征在于，其由以下成份按重量份配置而成：
干辣椒面4-6份、芝麻1-2份、花生豆3-5份、瓜子仁3-5份、马齿笕1-3份、香菇1-3份、香油1-2份、白糖1-2份、菜籽油3-5份、食用盐1-2份、甜面酱4-6份。
2.根据权利1要求所述的辣椒酱，其特征在于：所述花生豆为去皮的熟花生豆，所述香菇为湿香菇，含水量为60%~80%。
3.根据权利2要求所述的辣椒酱，其特征在于：所述马齿笕为新鲜采摘，洗净，去掉其根部，晒干，保证其含水量为1%~5%。
4.如权利要求1所述的一种辣椒酱的制备方法，其特征在于，所述方法包括以下步骤：
（1）将花生豆、瓜子仁混合捣成小颗粒，其粒径为1-3mm，备用；
（2）香菇切成细条状,宽度为1-3mm，备用；
（3）晒干的马齿笕切成小段,长度为5-7mm，放入水中，中火煮1-2分钟，取出控干水分,使其不滴水为止，备用；
（4）干净的炒锅中倒入菜籽油，待油烧开，将步骤（1）中的花生豆与瓜子仁的碎末倒入，翻炒，待碎末变微黄时，加入步骤（2）与步骤（3）的香菇与马齿笕，中火翻炒1-2分钟；
（5）加入甜面酱，白糖，香油，中火翻炒熬至7-10分钟；
（6）倒入干辣椒面，食用盐，中火继续翻炒6-7分钟，最后加入芝麻即得到所述辣椒酱。
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