CN107811273A - 一种花生辣酱的制备方法 - Google Patents

一种花生辣酱的制备方法 Download PDF

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Publication number
CN107811273A
CN107811273A CN201711157585.8A CN201711157585A CN107811273A CN 107811273 A CN107811273 A CN 107811273A CN 201711157585 A CN201711157585 A CN 201711157585A CN 107811273 A CN107811273 A CN 107811273A
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China
Prior art keywords
peanut
chilli sauce
grams
pot
preparation
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CN201711157585.8A
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English (en)
Inventor
鄢红芳
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Foshan Orange Rice Technology Co Ltd
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Foshan Orange Rice Technology Co Ltd
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Priority to CN201711157585.8A priority Critical patent/CN107811273A/zh
Publication of CN107811273A publication Critical patent/CN107811273A/zh
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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

一种花生辣酱的制备方法，所述花生辣酱以蚕豆为原料制作，所述方法包括如下步骤：步骤一，将辣椒、花椒、白芝麻烘干，捣成碎末；熟花生褪皮，然后，将花生仁捣碎成糊状;步骤二，将捣碎的4种原料加入盐、鸡精搅拌均匀;步骤三，炒锅上火，色拉油烧制七分热，拌好的原料倒入锅中，用筷子翻炒，这时会有呛鼻的辣味窜出，然后加入半碗清水。盖上锅盖，大火焖，逼出水分，熬至粘稠状。步骤四，起锅，晾冷，将做好的花生辣酱装入一个玻璃瓶中，随吃随取。

Description

一种花生辣酱的制备方法
技术领域
本发明涉及一种作料的制备方法，具体涉及一种花生辣酱的制备方法。背景技术
花生辣酱以优质的花生米辣椒等为原料加工制成，成品粘稠的泥状，有浓郁炒花生香味，营养价值高，在餐饮中广泛使用。优质的花生辣酱一般色泽红润，品质粘稠细腻，香味浓郁，口感细滑。但是目前花生辣酱口感略粗糙。
发明内容
本发明公开了一种花生辣酱的新配方，在制作技术上也有创新，制作方法变得更加简单易行，适合家用。
一种花生辣酱的制备方法，所述花生辣酱以蚕豆为原料制作，所述方法包括如下步骤：
步骤一，将辣椒、花椒、白芝麻烘干，捣成碎末；熟花生褪皮，然后，将花生仁捣碎成糊状;
步骤二，将捣碎的4种原料加入盐、鸡精搅拌均匀;
步骤三，炒锅上火，色拉油烧制七分热，拌好的原料倒入锅中，用筷子翻炒，这时会有呛鼻的辣味窜出，然后加入半碗清水(如掌握不好油温的话，在倒入辣椒的同时，就添加清水)。盖上锅盖，大火焖，逼出水分，熬至粘稠状。
步骤四，起锅，晾冷，将做好的花生辣酱装入一个玻璃瓶中，随吃随取。
进一步地，所述各种食材的配比为：
干红辣椒25克；
红衣熟花生150克；
花椒50粒；
白芝麻25克；
色拉油 15克；
盐12克；
鸡精5克。
具体实施方式
主要食材
主料:干红辣椒25克，红衣熟花生150克，花椒50粒，白芝麻25克
辅料:色拉油 15克、盐12克适量，鸡精5克
制作方法:
步骤一，将辣椒、花椒、白芝麻烘干，捣成碎末;熟花生褪皮，然后，将花生仁捣碎成糊状;
步骤二，将捣碎的4种原料加入盐、鸡精搅拌均匀;
步骤三，炒锅上火，色拉油烧制七分热，拌好的原料倒入锅中，用筷子翻炒，这时会有呛鼻的辣味窜出，然后加入半碗清水(如掌握不好油温的话，在倒入辣椒的同时，就添加清水)。盖上锅盖，大火焖，逼出水分，熬至粘稠状。
步骤四，起锅，晾冷，将做好的花生辣酱装入一个玻璃瓶中，随吃随取。

Claims (2)

1.一种花生辣酱的制备方法，所述花生辣酱以蚕豆为原料制作，所述方法包括如下步骤：
步骤一，将辣椒、花椒、白芝麻烘干，捣成碎末；熟花生褪皮，然后，将花生仁捣碎成糊状；
步骤二，将捣碎的4种原料加入盐、鸡精搅拌均匀；
步骤三，炒锅上火，色拉油烧制七分热，拌好的原料倒入锅中，用筷子翻炒，这时会有呛鼻的辣味窜出，然后加入半碗清水；盖上锅盖，大火焖，逼出水分，熬至粘稠状；
步骤四，起锅，晾冷，将做好的花生辣酱装入一个玻璃瓶中，随吃随取。
2.根据权利要求1所述的一种花生辣酱的制备方法，其特征在于，各种食材的配比为：
干红辣椒25克；
红衣熟花生150克；
花椒50粒；
白芝麻25克；
色拉油 15克；
盐12克；
鸡精5克。
CN201711157585.8A 2017-11-20 2017-11-20 一种花生辣酱的制备方法 Withdrawn CN107811273A (zh)

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CN201711157585.8A CN107811273A (zh) 2017-11-20 2017-11-20 一种花生辣酱的制备方法

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CN201711157585.8A CN107811273A (zh) 2017-11-20 2017-11-20 一种花生辣酱的制备方法

Publications (1)

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CN107811273A true CN107811273A (zh) 2018-03-20

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936567A (zh) * 2018-07-26 2018-12-07 山东鲁味调味品有限公司 一种花生芝麻辣椒酱及其制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108936567A (zh) * 2018-07-26 2018-12-07 山东鲁味调味品有限公司 一种花生芝麻辣椒酱及其制作方法

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