CN108065171A - 一种酸辣马蹄笋酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种酸辣马蹄笋酱及其制备方法,属于食品加工制备技术领域。所述酸辣马蹄笋酱,以重量份为单位,包括马蹄笋、菜籽油、调味料、泡椒、酸辣酱、牛肉汁。本发明将鲜笋配以酸辣酱和牛肉汁熬制,不仅可以去掉笋的苦涩味,将笋酱与肉汁浓缩熬制后,再分层搭配泡椒进行密封发酵,制得的笋酱,风味独特,赋予马蹄笋酱酸辣爽口的口感,具有开胃酸爽提神,促进食欲的作用。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种酸辣马蹄笋酱及其制备方法。
背景技术
竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素、维生素B1、B2、C。每100g鲜竹笋含干物质9.79g、蛋白质3.28g、碳水化合物4.47g、纤维素0.9g、脂肪0.13g、钙22mg、磷56mg、铁0.1mg,多种维生素和胡萝卜素含量比大白菜含量高一倍多,而且竹笋的蛋白质比较优越,营养价值高。
竹笋采收后笋体极易老化,若采收期过于集中,运输及销售不及时,易导致竹笋失去食用价值。目前,针对竹笋市场四季的需求,现有技术通常将新鲜竹笋加工成笋干和笋酱罐头,具有不同口感和风味。目前市场上笋酱品种单一,口感较差,研制一款风味独特、酱香浓郁、酸辣可口的马蹄笋酱,从而满足人们的需求显得极为迫切。
发明内容
本发明目的在于提供一种酸辣马蹄笋酱及其制备方法,以解决市场上笋酱品种单一,口感差的问题。
本发明是通过以下技术方案实现的:
一种酸辣马蹄笋酱,以重量份为单位,包括以下原料:马蹄笋800-1000份、菜籽油20-50份、调味料90-150份、泡椒20-40份、酸辣酱30-70份、牛肉汁90-150份、乳酸菌2-4份;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成。
优选地,以重量份为单位,包括以下原料:马蹄笋850-950份、菜籽油30-40份、调味料100-140份、泡椒70-90份、酸辣酱40-60份、牛肉汁100-140份、乳酸菌3-4份;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成。
优选地,以重量份为单位,包括以下原料:马蹄笋900份、菜籽油35份、调味料120份、泡椒80份、酸辣酱50份、牛肉汁130份、乳酸菌3.5份;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成。
优选地,所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制5-10min而成。
本发明还提供一种酸辣马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.02%-0.05%的食盐浸泡笋丁2-5min,然后用0.08%-0.1%CaCl2溶液进行预煮杀青3-5min以备用;
(3)干燥:将杀青后的笋丁进行微波干燥以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到80-100℃后,放入干燥后的笋丁、调味料进行翻炒5-10min,加入酸辣酱搅拌3-5min,然后加入牛肉汁熬制5-10min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵24-36h;
(6)灭菌包装:将发酵完成后的笋酱进行灌装密封灭菌即可得到成品酸辣马蹄笋酱。
优选地,所述步骤(3)中微波干燥功率为0.9kW/kg-1.0kW/kg,干燥时间为25-40min。
优选地,所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
优选地,所述每层物料之间均添加乳酸菌。
优选地,所述步骤(6)中灭菌时间为60-70min,灭菌温度121-123℃,压力0.18-0.20MPa。
本发明与现有技术对比的有益效果包括:
(1)本发明先采用食盐处理鲜笋,再用CaCl2溶液预煮杀青,这种预处理的方法,可以使笋酱保持原来的色泽和脆性。
(2)本发明的酸辣马蹄笋酱,利用微波干燥工艺对笋丁进行干燥,在降低笋丁含水量的同时,减少霉坏变质,还能较好保持笋的营养成分。
(3)本发明将鲜笋配以牛肉汁和酸辣酱熬制,不仅可以去掉笋的苦涩味,将笋酱与肉汁浓缩熬制后,再分层搭配泡椒进行密封发酵,制得的笋酱,酸辣可口,风味独特,具有开胃酸爽提神,促进食欲的作用。。
具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。应该强调的是,下述说明仅仅是示例性的,而不是为了限制本发明的范围及其应用。
实施例1
一种酸辣马蹄笋酱,以重量份为单位,包括以下原料:马蹄笋800份、菜籽油20份、调味料90份、泡椒60份、酸辣酱30份、牛肉汁90份、乳酸菌3份;所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制5min而成;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成;
所述酸辣马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.02%的食盐浸泡笋丁5min,然后用0.08%CaCl2溶液进行预煮杀青5min以备用;
(3)干燥:将杀青后的笋丁在0.9kW/kg的功率下进行微波干燥40min,以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到100℃后,放入干燥后的笋丁、调味料进行翻炒5min,加入酸辣酱搅拌3min,然后加入牛肉汁熬制10min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵24h;
(6)灭菌包装:将笋酱灌装密封,并在121℃,压力0.20MPa下,灭菌70min,即可得到成品酸辣马蹄笋酱。
所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
所述每层物料之间均添加乳酸菌。
实施例2
一种酸辣马蹄笋酱,以重量份为单位,包括以下原料:马蹄笋850份、菜籽油30份、调味料100份、泡椒70份、酸辣酱40份、牛肉汁100份、乳酸菌4份;所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制7min而成;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成;
所述酸辣马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.03%的食盐浸泡笋丁4min,然后用0.08%CaCl2溶液进行预煮杀青4min以备用;
(3)干燥:将杀青后的笋丁在0.93kW/kg的功率下进行微波干燥38min,以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到90℃后,放入干燥后的笋丁、调味料进行翻炒7min,加入酸辣酱搅拌4min,然后加入牛肉汁熬制8min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵28h;
(6)灭菌包装:将笋酱灌装密封,在122℃,压力0.19MPa下,灭菌67min,即可得到成品酸辣马蹄笋酱。
所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
所述每层物料之间均添加乳酸菌。
实施例3
一种酸辣马蹄笋酱,以重量份为单位,包括以下原料:马蹄笋900份、菜籽油35份、调味料120份、泡椒80份、酸辣酱50份、牛肉汁130份、乳酸菌4份;所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制8min而成;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成;
所述酸辣马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.03%的食盐浸泡笋丁3min,然后用0.09%CaCl2溶液进行预煮杀青4min以备用;
(3)干燥:将杀青后的笋丁在0.95kW/kg的功率下进行微波干燥35min,以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到95℃后,放入干燥后的笋丁、调味料进行翻炒7min,加入酸辣酱搅拌4min,然后加入牛肉汁熬制8min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵32h;
(6)灭菌包装:将笋酱灌装密封,在122℃,压力0.19MPa下,灭菌65min,即可得到成品酸辣马蹄笋酱。
所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
所述每层物料之间均添加乳酸菌。
实施例4
一种酸辣马蹄笋酱,以重量份为单位,包括以下原料:马蹄笋850-950份、菜籽油40份、调味料140份、泡椒90份、酸辣酱60份、牛肉汁140份、乳酸菌5份;所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制9min而成;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成;
所述酸辣马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.04%的食盐浸泡笋丁4min,然后用0.1%CaCl2溶液进行预煮杀青4min以备用;
(3)干燥:将杀青后的笋丁在0.98kW/kg的功率下进行微波干燥30min,以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到85℃后,放入干燥后的笋丁、调味料进行翻炒9min,加入酸辣酱搅拌3.5min,然后加入牛肉汁熬制9min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵36h;
(6)灭菌包装:将笋酱灌装密封,在122℃,压力0.19MPa下,灭菌65min,即可得到成品酸辣马蹄笋酱。
所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
所述每层物料之间均添加乳酸菌。
实施例5
一种酸辣马蹄笋酱,以重量份为单位,包括以下原料:马蹄笋1000份、菜籽油50份、调味料150份、泡椒100份、酸辣酱70份、牛肉汁150份、乳酸菌5份;所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制10min而成;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成;
所述酸辣马蹄笋酱的制备方法,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.05%的食盐浸泡笋丁2min,然后用0.1%CaCl2溶液进行预煮杀青2min以备用;
(3)干燥:将杀青后的笋丁在1.0kW/kg的功率下进行微波干燥25min,以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到80℃后,放入干燥后的笋丁、调味料进行翻炒10min,加入酸辣酱搅拌5min,然后加入牛肉汁熬制5min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵36h;
(6)灭菌包装:将笋酱灌装密封,并在123℃,压力0.18MPa下,灭菌60min,即可得到成品酸辣马蹄笋酱。
所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
所述每层物料之间均添加乳酸菌。
以上内容是结合具体的/优选的实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,其还可以对这些已描述的实施例做出若干替代或变型,而这些替代或变型方式都应当视为属于本发明的保护范围。
Claims (9)
1.一种酸辣马蹄笋酱,其特征在于,以重量份为单位,包括以下原料:马蹄笋800-1000份、菜籽油20-50份、调味料90-150份、泡椒20-40份、酸辣酱30-70份、牛肉汁90-150份、乳酸菌2-4份;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成。
2.根据权利要求1所述的酸辣马蹄笋酱,其特征在于,以重量份为单位,包括以下原料:马蹄笋850-950份、菜籽油30-40份、调味料100-140份、泡椒70-90份、酸辣酱40-60份、牛肉汁100-140份、乳酸菌3-4份;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成。
3.根据权利要求1所述的酸辣马蹄笋酱,其特征在于,以重量份为单位,包括以下原料:马蹄笋900份、菜籽油35份、调味料120份、泡椒80份、酸辣酱50份、牛肉汁130份、乳酸菌3.5份;所述酸辣酱是由泡椒、花椒、野山椒、酸姜、酸豆角、醋按照3:0.2:1:0.5:0.5:0.1配制而成。
4.根据权利要求1-3任一项所述的酸辣马蹄笋酱,其特征在于,所述调味料是将盐30份、酱油10份、耗油5份、白砂糖5份、味精3份、香辛料2份、胡椒粉2份和20份水混合熬制5-10min而成。
5.一种根据权利要求1所述的酸辣马蹄笋酱的制备方法,其特征在于,包括以下步骤:
(1)清洗:将剥壳后的马蹄笋清洗干净,切成笋丁;
(2)预处理:用0.02%-0.05%的食盐浸泡笋丁2-5min,然后用0.08%-0.1%CaCl2溶液进行预煮杀青3-5min以备用;
(3)干燥:将杀青后的笋丁进行微波干燥以备用;
(4)调配熬制:将菜籽油倒入锅中加热,油温达到80-100℃后,放入干燥后的笋丁、调味料进行翻炒5-10min,加入酸辣酱搅拌3-5min,然后加入牛肉汁熬制5-10min,收汁出锅冷却,备用;
(5)发酵:将步骤(4)中熬制得的笋酱转至陶瓷罐,并加入泡椒和乳酸菌进行密封发酵24-36h;
(6)灭菌包装:将发酵完成后的笋酱进行灌装密封灭菌即可得到成品酸辣马蹄笋酱。
6.根据权利要求5中所述的酸辣马蹄笋酱的制备方法,其特征在于,所述步骤(3)中微波干燥功率为0.9kW/kg-1.0kW/kg,干燥时间为25-40min。
7.根据权利要求5中所述的酸辣马蹄笋酱的制备方法,其特征在于,所述步骤(5)中陶瓷罐物料添加顺序为:第一层笋酱,第二层泡椒,第三层笋酱,第四层泡椒。
8.根据权利要求7中所述的酸辣马蹄笋酱的制备方法,其特征在于,所述每层物料之间均添加乳酸菌。
9.根据权利要求5中所述的酸辣马蹄笋酱的制备方法,其特征在于,所述步骤(6)中灭菌时间为60-70min,灭菌温度121-123℃,压力0.18-0.20MPa。
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