CN108634287A - 一种茯苓辣椒酱的制备方法 - Google Patents
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Abstract
本发明属于辣酱制备技术领域,具体公开了一种茯苓辣椒酱的制备方法,包括如下步骤(1)准备原料:(2)茯苓、薏苡仁、藿香磨成粉后混合,作为中药混合粉;(3)将大豆炒制;(4)将步骤(3)中的大豆制成颗粒状;(5)将胡萝卜和山楂分别切碎;(6)将生姜切成姜沫;(7)将牛肉煮熟并切碎;(8)加入适量水、辣椒粉、花椒粉、胡椒粉、八角茴香粉和姜沫;(9)将牛奶、切碎的胡萝卜混合后加入。(10)加入牛肉和山楂;(11)加热并搅拌;(12)将步骤(11)中的混合物磨成浆状;(13)将步骤(12)中的半成品密封放置在陶瓷罐中,常温下储藏,储藏时间为10‑20天。用该方法制得的辣酱不仅辣度适宜,而且对人体有保健作用。
Description
技术领域
本发明涉及辣酱制备技术领域,具体涉及一种茯苓辣椒酱的制备方法。
背景技术
辣酱是一种酱料,深受人们喜爱。辣酱的制备工艺是选成熟新鲜、红色辣椒为原料,剪去蒂把,倒入清水中,用竹杆不断搅拌,洗去粘附的泥沙等污物,捞起装箩沥干,倒入电动剁椒机,加盐腌制。辣酱的种类繁多,口味各异,大多数辣酱营养比较单一,味道比较重,吃多了会伤胃,基本上没有保健功效。
发明内容
本发明的目的在于提供一种茯苓辣椒酱的制备方法,用该方法制得的辣酱不仅辣度适宜,而且对人体有保健作用。
为达到上述目的,本发明的基础方案如下:一种茯苓辣椒酱的制备方法,包括如下步骤:
(1)准备如下质量份数的原料:大豆800-955份、辣椒粉320-460份、花椒粉8-16份、胡椒粉8-16份、生姜9-18份、八角茴香粉9-18份、茯苓3-7份、薏苡仁2-6份、藿香1-4份、枸杞4-8份、牛肉10-20份、牛奶5-8份、胡萝卜10-15份、山楂6-10份;
(2)茯苓、薏苡仁、藿香磨成粉后混合,作为中药混合粉,备用;
(3)将大豆炒制0.6-1个小时;
(4)将步骤(3)中的大豆制成颗粒状;
(5)将胡萝卜和山楂分别切碎;
(6)将生姜切成姜沫;
(7)将牛肉煮熟并切碎;
(8)将步骤(4)中的颗粒状的大豆加入适量水,然后加入辣椒粉、花椒粉、胡椒粉、八角茴香粉和姜沫,并充分搅拌;
(9)将牛奶、切碎的胡萝卜混合,充分搅拌并放置1-2个小时,然后和枸杞一同加入到步骤(8)制得的半成品中;
(10)将切碎的牛肉和山楂放入步骤(9)中制得的半成品中;
(11)将步骤(2)中制得的中药混合粉加入到步骤(10)中制得的半成品中并加热到60-80℃,保持2-3小时;
(12)将步骤(11)中的混合物磨成浆状;
(13)步骤(12)中的半成品密封放置在陶瓷罐中,常温下储藏,储藏时间为10-20天。
本基础方案的有益效果如下:本发明采用加入了茯苓,茯苓有利水消肿、健脾和胃、宁心安神的功效,且经实验得知茯苓与牛奶一起,茯苓的功效可以被吸收、利用的更好,故本方案中加入了牛奶,可以使茯苓的功效达到最好的效果。
此外,茯苓中含有β-茯苓聚糖、烟酸、维生素B12、胆碱、脂肪酶、蛋白酶和三萜类化合物乙酰茯苓酸等,其中β-茯苓聚糖是茯苓中所含的主要营养成分,可以转化为葡萄糖,葡萄糖是生命活动中不可缺少的物质,它在人体中可以直接参与新陈代新的过程,而易于被人体吸收。每100克茯苓中含维生素B120.12克,维生素B12具有可以促进红细胞的发育和成熟,使肌体造血机能处于正常状态,预防恶性贫血;维护神经系统健康,促进碳水化合物、脂肪和蛋白质的代谢等功能,但是维生素C可破坏维生素B12,使维生素B12失效。而牛奶中含有较多的维生素C,所以本方案中并不是直接将牛奶与茯苓混合,而是先将牛奶与切碎的胡萝卜充分混合并静置,使胡萝卜中抗坏血酸氧化酶和抗坏血酸过氧化物酶对牛奶中的维生素C进行分解,这样既能使牛奶充分发挥茯苓的功效,又避免了茯苓中的维生素B12被牛奶中的维生素C破坏。
此外,本方案中加入牛肉和山楂,牛肉不仅可以提高该茯苓辣椒酱的口感,而且牛肉中的氨基酸组成比猪肉更接近人体需要,能提高机体抗病能力,茯苓与牛肉配伍同食,能起到强壮身体,养胃的功效。山楂具有消食健胃、提高机体的免疫力、美容养颜、祛斑等功效,茯苓与山楂配伍同食,具有消食健胃的功效,适用于心神不安,抵抗力低下、食欲不振等症。且山楂中含有大量的有机酸,而有机酸可以中和辣椒产生的辣椒碱(辣味主要是辣椒碱产生)可以降低辣味,减少对胃肠壁刺激。且山楂与胡萝卜均可以使得辣酱颜色鲜艳。
本方案中采用大豆,可以使辣酱营养成分丰富,味醇鲜美,颜色更好且炒制的大豆香味更浓。
花椒、生姜、八角茴香等为该辣酱的调味料,薏苡仁健脾渗湿,除痹止泻,清热排浓,藿香快气,枸杞滋补肝肾,益精明目,以上成分组合使用共具补益脾气,调和脾胃之气功效。
进一步,步骤(1)中各原料的质量份数如下:大豆900份、辣椒粉400份、花椒粉12份、胡椒粉12份、生姜15份、八角茴香粉15份、茯苓5份、薏苡仁5份、藿香3份、枸杞5份、牛肉15份、牛奶6份、胡萝卜13份、山楂8份。发明人经多次实验发现,用上述质量份数的原料制得的茯苓辣椒酱效果更好。
进一步,步骤(11)中的混合物的颗粒粒度是120-150目,辣酱颗粒更小,食用起来更加方便。
进一步,步骤(3)中大豆的炒制温度为70-90℃,用该温度炒制的大豆效果更好。
具体实施方式
下面通过具体实施方式对本发明作进一步详细的说明:
实施例1
一种茯苓辣椒酱的制备方法,包括如下步骤:(1)准备如下质量份数的原料:大豆800份、辣椒粉320份、花椒粉8份、胡椒粉8份、生姜9份、八角茴香粉9份、茯苓3份、薏苡仁2份、藿香1份、枸杞4份、牛肉10份、牛奶5份、胡萝卜10份、山楂6份;
(2)茯苓、薏苡仁、藿香磨成粉后混合,作为中药混合粉,备用;
(3)将大豆炒制0.6个小时,炒制温度为70-90℃
(4)将步骤(3)中的大豆制成颗粒状;
(5)将胡萝卜和山楂分别切碎;
(6)将生姜切成姜沫;
(7)将牛肉煮熟并切碎;
(8)将步骤(4)中的颗粒状的大豆加入适量水,然后加入辣椒粉、花椒粉、胡椒粉、八角茴香粉和姜沫,并充分搅拌;
(9)将牛奶、切碎的胡萝卜混合,充分搅拌并放置1-2个小时,然后和枸杞一同加入到步骤(8)制得的半成品中;
(10)将切碎的牛肉和山楂放入步骤(9)中制得的半成品中;
(11)将步骤(2)中制得的中药混合粉加入到步骤(10)中制得的半成品中并加热到60℃,保持2小时;
(12)将步骤(11)中的混合物磨成浆状,混合物的颗粒粒度是120目;
(13)步骤(12)中的半成品密封放置在陶瓷罐中,常温下储藏,储藏时间为10天。
实施例2
一种茯苓辣椒酱的制备方法,包括如下步骤:(1)准备如下质量份数的原料:大豆955份、辣椒粉460份、花椒粉16份、胡椒粉16份、生姜18份、八角茴香粉18份、茯苓7份、薏苡仁6份、藿香4份、枸杞8份、牛肉20份、牛奶8份、胡萝卜15份、山楂10份;
(2)茯苓、薏苡仁、藿香磨成粉后混合,作为中药混合粉,备用;
(3)将大豆炒制0.6-1个小时,炒制温度为70-90℃;
(4)将步骤(3)中的大豆制成颗粒状;
(5)将胡萝卜和山楂分别切碎;
(6)将生姜切成姜沫;
(7)将牛肉煮熟并切碎;
(8)将步骤(4)中的颗粒状的大豆加入适量水,然后加入辣椒粉、花椒粉、胡椒粉、八角茴香粉和姜沫,并充分搅拌;
(9)将牛奶、切碎的胡萝卜混合,充分搅拌并放置1-2个小时,然后和枸杞一同加入到步骤(8)制得的半成品中;
(10)将切碎的牛肉和山楂放入步骤(9)中制得的半成品中;
(11)将步骤(2)中制得的中药混合粉加入到步骤(10)中制得的半成品中并加热到80℃,保持3小时;
(12)将步骤(11)中的混合物磨成浆状,混合物的颗粒粒度是150目;
(13)步骤(12)中的半成品密封放置在陶瓷罐中,常温下储藏,储藏时间为20天。
实施例3
一种茯苓辣椒酱的制备方法,包括如下步骤:(1)准备如下质量份数的原料:大豆900份、辣椒粉400份、花椒粉12份、胡椒粉12份、生姜15份、八角茴香粉15份、茯苓5份、薏苡仁5份、藿香3份、枸杞5份、牛肉15份、牛奶6份、胡萝卜13份、山楂8份;
(2)茯苓、薏苡仁、藿香磨成粉后混合,作为中药混合粉,备用;
(3)将大豆炒制1个小时,炒制温度为90℃;
(4)将步骤(3)中的大豆制成颗粒状;
(5)将胡萝卜和山楂分别切碎;
(6)将生姜切成姜沫;
(7)将牛肉煮熟并切碎;
(8)将步骤(4)中的颗粒状的大豆加入适量水,然后加入辣椒粉、花椒粉、胡椒粉、八角茴香粉和姜沫,并充分搅拌;
(9)将牛奶、切碎的胡萝卜混合,充分搅拌并放置2个小时,然后和枸杞一同加入到步骤(8)制得的半成品中;
(10)将切碎的牛肉和山楂放入步骤(9)中制得的半成品中;
(11)将步骤(2)中制得的中药混合粉加入到步骤(10)中制得的半成品中并加热到80℃,保持3小时;
(12)将步骤(11)中的混合物磨成浆状,混合物的颗粒粒度是150目;
(13)步骤(12)中的半成品密封放置在陶瓷罐中,常温下储藏,储藏时间为15天。
数据对比1:将用本工艺生产的辣酱与内蒙古红太阳食品有限公司生产的蒜蓉辣酱分别给两组脾胃虚弱的人食用,每组人数为20人,食用时间为10天;得到对比数据如表1所示:
表1
数据对比2:感官检测,在街头随机抽选100位市民参与味觉感官评测,本实施例生产的各组产品和内蒙古红太阳食品公司生产的蒜蓉辣酱分别作为不同的测评组,每组分别包含40个平行样本。以细腻感、口味、色泽、辣度为评测指标,按总分100分,每种指标总分25分,每5分一个级别,对各指标评分,得分取平均值,最后各个指标取得的总分之和为综合喜好感得分,测评结果如表2所示:
表2
通过表1和表2的对比,本申请制备的辣酱具有补益脾气,调和脾胃之气功效,同时能为人体提供多种有益物质,且辣度适中,不会对人体胃肠壁产生刺激,色泽鲜艳,口感好。
以上所述的仅是本发明的实施例,方案中公知的特性等常识在此未作过多描述。应当指出,对于本领域的技术人员来说,在不脱离本发明的前提下,还可以作出若干变形和改进,这些也应该视为本发明的保护范围,这些都不会影响本发明实施的效果和专利的实用性。本申请要求的保护范围应当以其权利要求的内容为准,说明书中的具体实施方式等记载可以用于解释权利要求的内容。
Claims (4)
1.一种茯苓辣椒酱的制备方法,其特征在于,包括如下步骤:
(1)准备如下质量份数的原料:大豆800-955份、辣椒粉320-460份、花椒粉8-16份、胡椒粉8-16份、生姜9-18份、八角茴香粉9-18份、茯苓3-7份、薏苡仁2-6份、藿香1-4份、枸杞4-8份、牛肉10-20份、牛奶5-8份、胡萝卜10-15份、山楂6-10份;
(2)茯苓、薏苡仁、藿香磨成粉后混合,作为中药混合粉,备用;
(3)将大豆炒制0.6-1个小时;
(4)将步骤(3)中的大豆制成颗粒状;
(5)将胡萝卜和山楂分别切碎;
(6)将生姜切成姜沫;
(7)将牛肉煮熟并切碎;
(8)将步骤(4)中的颗粒状的大豆加入适量水,然后加入辣椒粉、花椒粉、胡椒粉、八角茴香粉和姜沫,并充分搅拌;
(9)将牛奶、切碎的胡萝卜混合,充分搅拌并放置1-2个小时,然后和枸杞一同加入到步骤(8)制得的半成品中;
(10)将切碎的牛肉和山楂放入步骤(9)中制得的半成品中;
(11)将步骤(2)中制得的中药混合粉加入到步骤(10)中制得的半成品中并加热到60-80℃,保持2-3小时;
(12)将步骤(11)中的混合物磨成浆状;
(13)步骤(12)中的半成品密封放置在陶瓷罐中,常温下储藏,储藏时间为10-20天。
2.根据权利要求1所述的一种茯苓辣椒酱的制备方法,其特征在于:步骤(1)中各原料的质量份数如下:大豆900份、辣椒粉400份、花椒粉12份、胡椒粉12份、生姜15份、八角茴香粉15份、茯苓5份、薏苡仁5份、藿香3份、枸杞5份、牛肉15份、牛奶6份、胡萝卜13份、山楂8份。
3.根据权利要求2所述的一种茯苓辣椒酱的制备方法,其特征在于:步骤(12)中的混合物的颗粒粒度是120-150目。
4.根据权利要求3所述的一种茯苓辣椒酱的制备方法,其特征在于:步骤(3)中大豆的炒制温度为70-90℃。
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CN107348499A (zh) * | 2017-08-24 | 2017-11-17 | 南宁学院 | 一种健脾和胃豆豉辣椒酱及其制备方法 |
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