CN107897860A - 一种茄子风味辣椒酱 - Google Patents
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Classifications
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
本发明公开了一种茄子风味辣椒酱,由以下重量配比的原料制成:鲜茄子30‑40份、鲜辣椒40‑50份、干豆豉20‑30份、大蒜10‑20份、小葱5‑10份、白砂糖4‑5份、大豆油50‑65份、酱油3‑5份、食用盐1‑2份。本发明利用辣椒中天然存在的色素达到发色的目的,从而不影响产品的感官;利用白砂糖、酱油中和茄子的涩味,食盐中和辣椒的辛辣,添加大葱、大蒜、豆豉则赋予产品独特的香味,从而使产品无论在外观和颜色,还是在滋味和气味上都呈现良好的状态,是一款安全、营养又美味的酱制品。
Description
技术领域
本发明属于食品技术领域,具体涉及一种茄子风味辣椒酱。
背景技术
辣椒酱是一种比较传统的调味品,在我国有着悠久的生产历史。现今对辣椒酱的研究一般集中在较传统的调味功能上,而且市面上大部分辣椒酱都添加有食品添加剂,这无疑对其食用安全性有一定的影响。随着人们生活水平的提高以及对饮食保健的重视,越来越需要一款既营养又美味的辣椒酱。
辣椒,香辛料的一种含有蛋白质、碳水化合物、胡萝卜素、多种维生素以及辣椒碱等营养成分,有增加血液循环、驱寒祛湿、活血消肿、抑制肿瘤、抗菌消炎、止痛和减肥等作用。茄子性寒,味甘,入脾、胃、大肠经,具有活血化淤、清热消肿、宽肠的功效,适用于肠风入血、热毒疮痈、皮肤溃疡等。茄子含黄酮类化合物,具抗氧化功能,可防止细胞癌变,同时也能降低血液中胆固醇含量,预防动脉硬化,可调节高血压,保护心脏。对高血压、咯血、皮肤紫斑病患者益处很大。根据营养专家分析,茄子的预防疾病指数为26.29,生命力指数为9.7142,证明对疾病的康复具有相当高的价值,而对生命力的提高属于有效范围。茄子不仅价格便宜,而且容易获得,将其制作成辣椒酱不仅可以提升茄子的市场价值,创造更大利润,更可以满足人们对营养、美味辣椒酱的追求。
发明内容
针对上述,本发明的目的是提供一种茄子风味辣椒酱。
本发明采取的技术方案是:
一种茄子风味辣椒酱,由以下重量配比的原料制成:鲜茄子30-40份、鲜辣椒40-50份、干豆豉20-30份、大蒜10-20份、小葱5-10份、白砂糖4-5份、大豆油50-65份、酱油3-5份、食用盐1-2份。
优选地,所述的茄子风味辣椒酱,由以下重量配比的原料制成:鲜茄子35份、鲜辣椒45份、干豆豉25份、大蒜15份、小葱7.5份、白砂糖4.5份、大豆油57.5份、酱油4份、食用盐1.5份。
本发明还提供了上述茄子风味辣椒酱的制备方法,包括以下步骤:
(1)将鲜茄子清洗干净,去皮切成片状放入蒸锅中蒸熟,然后晒干磨成粉状,得茄子粉备用;
(2)将鲜辣椒、大葱分别清洗干净,切碎备用;将大蒜去皮,剁碎备用;
(3)将干豆豉磨成粉,得豆豉粉备用;
(4)将大豆油倒入锅中,烧热后倒入碎辣椒、大葱、大蒜炒制5-10分钟,然后倒入茄子粉、豆豉粉、白砂糖酱油、食用盐熬制20-30分钟,在温度100℃条件下灭菌15分钟,放冷后分装,即得辣椒酱。
优选地,步骤(4)所述的烧热即将大豆油加热至70-80℃。
本发明的优点是:本发明利用辣椒中天然存在的色素达到发色的目的,从而不影响产品的感官;利用白砂糖、酱油中和茄子的涩味,食盐中和辣椒的辛辣,添加大葱、大蒜、豆豉则赋予产品独特的香味,从而使产品无论在外观和颜色,还是在滋味和气味上都呈现良好的状态,是一款安全、营养又美味的酱制品。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种茄子风味辣椒酱,由以下重量配比的原料制成:鲜茄子30份、鲜辣椒40份、干豆豉20份、大蒜10份、小葱5份、白砂糖4份、大豆油50份、酱油3份、食用盐1份。
上述茄子风味辣椒酱的制备方法,包括以下步骤:
(1)将鲜茄子清洗干净,去皮切成片状放入蒸锅中蒸熟,然后晒干磨成粉状,得茄子粉备用;
(2)将鲜辣椒、大葱分别清洗干净,切碎备用;将大蒜去皮,剁碎备用;
(3)将干豆豉磨成粉,得豆豉粉备用;
(4)将大豆油倒入锅中,烧热至70℃后倒入碎辣椒、大葱、大蒜炒制5分钟,然后倒入茄子粉、豆豉粉、白砂糖酱油、食用盐熬制20分钟,在温度100℃条件下灭菌15分钟,放冷后分装,即得辣椒酱。
实施例2
一种茄子风味辣椒酱,由以下重量配比的原料制成:鲜茄子35份、鲜辣椒45份、干豆豉25份、大蒜15份、小葱7.5份、白砂糖4.5份、大豆油57.5份、酱油4份、食用盐1.5份。
上述茄子风味辣椒酱的制备方法,包括以下步骤:
(1)将鲜茄子清洗干净,去皮切成片状放入蒸锅中蒸熟,然后晒干磨成粉状,得茄子粉备用;
(2)将鲜辣椒、大葱分别清洗干净,切碎备用;将大蒜去皮,剁碎备用;
(3)将干豆豉磨成粉,得豆豉粉备用;
(4)将大豆油倒入锅中,烧热至75℃后倒入碎辣椒、大葱、大蒜炒制7.5分钟,然后倒入茄子粉、豆豉粉、白砂糖酱油、食用盐熬制25分钟,在温度100℃条件下灭菌15分钟,放冷后分装,即得辣椒酱。
实施例3
一种茄子风味辣椒酱,由以下重量配比的原料制成:鲜茄子40份、鲜辣椒50份、干豆豉30份、大蒜20份、小葱10份、白砂糖5份、大豆油65份、酱油5份、食用盐2份。
上述茄子风味辣椒酱的制备方法,包括以下步骤:
(1)将鲜茄子清洗干净,去皮切成片状放入蒸锅中蒸熟,然后晒干磨成粉状,得茄子粉备用;
(2)将鲜辣椒、大葱分别清洗干净,切碎备用;将大蒜去皮,剁碎备用;
(3)将干豆豉磨成粉,得豆豉粉备用;
(4)将大豆油倒入锅中,烧热至80℃后倒入碎辣椒、大葱、大蒜炒制10分钟,然后倒入茄子粉、豆豉粉、白砂糖酱油、食用盐熬制30分钟,在温度100℃条件下灭菌15分钟,放冷后分装,即得辣椒酱。
Claims (4)
1.一种茄子风味辣椒酱,其特征在于由以下重量配比的原料制成:鲜茄子30-40份、鲜辣椒40-50份、干豆豉20-30份、大蒜10-20份、小葱5-10份、白砂糖4-5份、大豆油50-65份、酱油3-5份、食用盐1-2份。
2.根据权利要求1所述的茄子风味辣椒酱,其特征在于由以下重量配比的原料制成:鲜茄子35份、鲜辣椒45份、干豆豉25份、大蒜15份、小葱7.5份、白砂糖4.5份、大豆油57.5份、酱油4份、食用盐1.5份。
3.根据权利要求1或2所述的茄子风味辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将鲜茄子清洗干净,去皮切成片状放入蒸锅中蒸熟,然后晒干磨成粉状,得茄子粉备用;
(2)将鲜辣椒、大葱分别清洗干净,切碎备用;将大蒜去皮,剁碎备用;
(3)将干豆豉磨成粉,得豆豉粉备用;
(4)将大豆油倒入锅中,烧热后倒入碎辣椒、大葱、大蒜炒制5-10分钟,然后倒入茄子粉、豆豉粉、白砂糖酱油、食用盐熬制20-30分钟,在温度100℃条件下灭菌15分钟,放冷后分装,即得辣椒酱。
4.根据权利要求3所述的制备方法,其特征在于步骤(4)所述的烧热即将大豆油加热至70-80℃。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108740987A (zh) * | 2018-06-25 | 2018-11-06 | 湖北治铮健康科技有限公司 | 一种辣味魔芋酱的制备方法 |
CN109953315A (zh) * | 2019-04-03 | 2019-07-02 | 黑龙江八一农垦大学 | 一种生蔬辣酱及其制作工艺 |
CN113412928A (zh) * | 2021-07-01 | 2021-09-21 | 四川川娃子食品有限公司 | 一种烧椒茄子酱及其制备方法 |
CN116035193A (zh) * | 2022-12-24 | 2023-05-02 | 鲨鱼菲特健康科技有限公司 | 一种0酯辣椒酱及其制备方法 |
-
2017
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108740987A (zh) * | 2018-06-25 | 2018-11-06 | 湖北治铮健康科技有限公司 | 一种辣味魔芋酱的制备方法 |
CN109953315A (zh) * | 2019-04-03 | 2019-07-02 | 黑龙江八一农垦大学 | 一种生蔬辣酱及其制作工艺 |
CN113412928A (zh) * | 2021-07-01 | 2021-09-21 | 四川川娃子食品有限公司 | 一种烧椒茄子酱及其制备方法 |
CN113412928B (zh) * | 2021-07-01 | 2023-01-24 | 四川川娃子食品有限公司 | 一种烧椒茄子酱及其制备方法 |
CN116035193A (zh) * | 2022-12-24 | 2023-05-02 | 鲨鱼菲特健康科技有限公司 | 一种0酯辣椒酱及其制备方法 |
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