CN107853668A - 一种风味糟辣酸汤及其加工方法 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
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- A23L27/88—Taste or flavour enhancing agents
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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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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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
本发明属于食品加工技术领域,公开了一种风味糟辣酸汤及其加工方法,将辣椒去蒂洗净、晾干;破碎(剁椒):再将辣椒加工成块状;调味:加入食盐、米酒、冰糖、生姜、香蒜及甜酒酿混合均匀;将混合均匀的块状辣椒于蒸锅中大火蒸10‑15min,取出冷却放置至室温;密封发酵:将块状辣椒放置于发酵坛中在25℃左右发酵30~50d;磨浆:将发酵成熟的辣椒进行磨浆均质;风味糟辣酸汤由剁椒和辅料组成;所述辅料由生姜末、香蒜末、食盐、甜酒酿、冰糖和米酒组成。本发明所制得的糟辣酸汤与传统方法所制得的糟辣酸汤相比香味浓郁、酸辣可口、口感温润,可用于炒菜及火锅的烹饪,密封保藏可放置半年以上。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种风味糟辣酸汤及其加工方法。
背景技术
糟辣酸汤是由鲜红辣椒添加一定量的香辛料经辣椒表面的乳酸菌发酵而得。经过调查发现,糟辣酸汤的生产方式主要为家庭手工制作和企业半机械化方式生产。现有技术主要存在的问题分为以下几方面:
传统的糟辣酸汤色泽暗红、辣椒所特有的香辣味被香辛料掩盖、酸味单一、发酵产生的乳酸风味不够浓郁;
糟辣酸汤在生产时表面附着有大量的微生物,包括对于发酵有利的乳酸菌、酵母和腐败微生物,现有的辣椒制作方法不能有效杀死辣椒表面的腐败微生物,导致糟辣酸汤在发酵过程中生花,贮藏过程中受杂菌污染,容易腐败变质;
为了让糟辣酸汤达到较长的保质期,企业常常需要添加较大量的食盐和防腐剂才能达到长期保质的效果,食客和消费者的欢迎程度低;
因此,发明一种操作简单、风味浓郁、可用于烹饪各类美食的糟辣酸汤将颇受食客和消费者欢迎。
发明内容
针对现有技术存在的问题,本发明提供了一种风味糟辣酸汤及其加工方法。本发明的目的在于改进传统糟辣酸汤的加工方式,既不似传统糟辣酸汤所用香料过多掩盖辣椒原有香辣的风味,又可简化传统糟辣酸汤的制作步骤;所述糟辣酸汤色泽鲜红、明亮,具有香味浓郁、酸辣可口、口感温润的特点,可全方位满足人们对美食的要求。
本发明是这样实现的,一种风味糟辣酸汤,由剁椒和辅料组成;所述辅料由剁椒、生姜末、香蒜末、食盐、甜酒酿、冰糖和米酒组成;
按质量份计,剁椒75-85份、生姜末4-5份、香蒜末4-5份、食盐7-8份、甜酒酿2-3份、冰糖1.5-2.5份和米酒1.5-2.5份。
进一步,所述风味糟辣酸汤按质量计由剁椒1500g、生姜末75g、香蒜末75g、食盐130g、甜酒酿35g、冰糖30g、米酒30g组成。
进一步,所述辅料按质量百分计,由剁椒80%、生姜末4%、香蒜末4%、食盐7%、甜酒酿1.8%、冰糖1.6%、米酒1.6%组成。
本发明的另一目的在于提供一种风味糟辣酸汤的加工方法包括:
将辣椒去蒂洗净、晾干;
破碎(剁椒):再将辣椒加工成块状;
调味:加入由生姜末、香蒜末、食盐、甜酒酿、冰糖、米酒混合均匀。
进一步,将混合均匀的辣椒于蒸锅中大火蒸10-15min,取出冷却至室温;
密封发酵:将块状辣椒(剁椒)放置于发酵坛中在25℃左右发酵30~50d。
磨浆:上市前将发酵成熟的剁椒利用磨浆机进行磨浆装瓶密闭。
甜酒酿的制备方法包括:
糯米用水泡一小时,将糯米沥干,隔水用大火蒸熟,取出冷却至室温后加入适量甜酒药和水,混合均匀密闭置于30℃左右条件下发酵,待有酒精味散出,有酒水析出,发酵完成。
辣椒的处理方法包括:
选取新鲜、成熟的鲜红辣椒去梗、洗净、使大部分水滴干后,用破碎机将辣椒破碎到4~7mm块型,利于辣椒的发酵。
本发明的优点及积极效果为:
本发明中的糟辣酸汤在混料均匀后采用大火蒸10~15min可在一定程度上杀死辣椒表面的腐败微生物,减少了食盐的使用量,有效地抑制了腐败微生物的生长导致的生花变质,可有效延长3个月的保质期;
本发明中食盐使用量较低,有效保持了糟辣酸汤的口感,符合现代饮食健康中的低盐理论;
本发明中所添加的香辛料对糟辣酸汤风味的产生具有重要作用,本发明中糟辣酸汤的风味物质比传统糟辣酸汤的风味物质多20余种;
本发明所加入的甜酒酿对糟辣酸汤风味的形成和保质作用显著,一方面,甜酒酿中的残糖既可被乳酸菌利用产生有机酸,增加糟辣酸汤的酸味,与一定量的醇类反应生成芳香的酯类,丰富糟辣酸汤的风味。另一方面,乙醇和有机酸均可抑制霉菌的生长,延长保质期;
本发明所制得的糟辣酸汤与传统方法所制得的糟辣酸汤相比香味浓郁、酸辣可口、口感温润,可用于炒菜及火锅的烹饪,密封保藏可放置半年以上。
附图说明
图1是本发明实施例提供的风味糟辣酸汤的加工方法流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
本发明中所添加的香辛料对糟辣酸汤风味的产生具有重要作用,本发明中糟辣酸汤的风味物质比传统糟辣酸汤的风味物质多20余种,
下面结合附图及具体实施例对本发明的应用原理作进一步描述。
本发明实施例提供的风味糟辣酸汤,由剁椒和辅料组成;所述原辅料由剁椒、生姜末、香蒜末、食盐、甜酒酿、冰糖和米酒组成;
按质量份计,剁椒75-85份、生姜末4-5份、香蒜末4-5份、食盐7-8份、甜酒酿2-3份、冰糖1.5-2.5份和米酒1.5-2.5份。
如图1所示,本发明实施例提供的风味糟辣酸汤的加工方法包括:
S101:选取新鲜、成熟的鲜红辣椒去梗、洗净、晾干;
S102:破碎:再将辣椒加工成块状;
S103:调味:加入由生姜末、香蒜末、食盐、甜酒酿、冰糖、米酒混合均匀;
S104:将混合均匀的辣椒于蒸锅中大火蒸10-15min,取出冷却至室温;
S105:密封发酵:将汽蒸冷却的辣椒放置于发酵坛中,于25℃左右发酵30-50天;
S106:磨浆:将发酵完成的辣椒磨浆装瓶密封即可。
本发明实施例提供的甜酒酿的制备方法包括:
糯米用水泡一小时,将糯米沥出用大火蒸熟,取出冷却至室温后加入适量甜酒药和水,混合均匀置于30℃左右条件下进行发酵,待有酒精味散出,有酒水析出,发酵完成。
本发明实施例提供的辣椒的处理方法包括:
选取新鲜、成熟的鲜红辣椒去梗、洗净、使大部分水滴干后,用破碎机将辣椒破碎到4~7mm块型。
下面结合具体实施例对本发明作进一步描述。
实施例1:
本发明实施例提供的风味糟辣酸汤:按质量计由新鲜红辣椒1500g、生姜末75g、香蒜末75g、食盐120g、甜酒酿30g、冰糖22.5g、米酒22.5g组成。
制作工艺:
剁椒的制作:将新鲜红辣椒去梗、洗净、晾干大部分水分后,用破碎机将辣椒粉碎到4~7mm块型;
甜酒酿的制作:糯米用水泡一小时,将糯米沥出用大火蒸熟后加入甜酒药后置于30℃左右发酵,待有明显酒精味散出,有酒水析出,发酵完成,即得。
向剁椒中加入食盐、米酒、冰糖、生姜、香蒜及甜酒酿等混合均匀,置于蒸锅中大火蒸10-15min,取出放凉后倒入发酵坛中密封,在25℃左右发酵一个月,期间保持坛沿有水。
实施例2:
本发明实施例提供的风味糟辣酸汤,按照重量组分计算,包括块状辣椒(剁椒)80份、生姜末4份、香蒜末4份、食盐7份、甜酒酿2份、冰糖1.5份和米酒1.5份。
实施例3:
本发明实施例提供的风味糟辣酸汤,按照重量组分计,由块状辣椒(剁椒)80份、生姜末3份、香蒜末3份、食盐7份、甜酒酿2份、冰糖2.5份和米酒2.5份组成。
实施例4:
本发明实施例提供的风味糟辣酸汤中,按照重量百分比计算,原辅料由剁椒80%、生姜末4%、香蒜末4%、食盐7%、甜酒酿1.8%、冰糖1.6%、米酒1.6%组成
按照重量百分比计算,辅料20%与80%块状辣椒(剁椒)制成风味糟辣酸汤。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种风味糟辣酸汤,其特征在于,所述风味糟辣酸汤由剁椒和辅料组成;所述辅料由生姜末、香蒜末、食盐、甜酒酿、冰糖和米酒组成;
按质量份计,剁椒75-85份、生姜末4-5份、香蒜末4-5份、食盐7-8份、甜酒酿2-3份、冰糖1.5-2.5份和米酒1.5-2.5份。
2.如权利要求1所述的风味糟辣酸汤,其特征在于,所述风味糟辣酸汤按质量计由剁椒1500g、生姜末75g、香蒜末75g、食盐130g、甜酒酿35g、冰糖30g、米酒30g组成。
3.如权利要求1所述的风味糟辣酸汤,其特征在于,所述辅料按质量百分计,由剁椒80%、生姜末4%、香蒜末4%、食盐7%、甜酒酿1.8%、冰糖1.6%、米酒1.6%组成。
4.一种如权利要求1所述风味糟辣酸汤的加工方法,其特征在于,所述风味糟辣酸汤的加工方法包括:
将混合均匀的辣椒于蒸锅中大火蒸10-15min,取出冷却至室温;
密封发酵:将块状辣椒放置于发酵坛中在25℃左右发酵30-50天。
5.如权利要求4所述的风味糟辣酸汤的加工方法,其特征在于,将混合均匀的辣椒于蒸锅中大火蒸10-15min,取出冷却至室温前需进行:
将辣椒去蒂洗净、晾干;
破碎:再将辣椒加工成块状;
调味:加入由生姜末、香蒜末、食盐、甜酒酿、冰糖、米酒混合均匀。
6.如权利要求5所述的风味糟辣酸汤的加工方法,其特征在于,
甜酒酿的制备方法包括:
糯米用水泡一小时,将糯米沥出用大火蒸熟,取出冷却至室温后加入适量甜酒药和水,混合均匀置于30℃发酵,待有酒精味散出,有酒水析出,发酵完成。
7.如权利要求5所述的风味糟辣酸汤的加工方法,其特征在于,
辣椒的处理方法包括:
选取新鲜、成熟的鲜红辣椒去梗、洗净、使大部分水滴干后,用破碎机将辣椒破碎到4mm~7mm块型。
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