CN108713731A - 一种清香辣椒酱 - Google Patents
一种清香辣椒酱 Download PDFInfo
- Publication number
- CN108713731A CN108713731A CN201810455034.8A CN201810455034A CN108713731A CN 108713731 A CN108713731 A CN 108713731A CN 201810455034 A CN201810455034 A CN 201810455034A CN 108713731 A CN108713731 A CN 108713731A
- Authority
- CN
- China
- Prior art keywords
- chilli sauce
- thick chilli
- capsicum
- evergreen
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 79
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 27
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 241001116389 Aloe Species 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 20
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 20
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 20
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 16
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 9
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 12
- 240000003768 Solanum lycopersicum Species 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 241000201295 Euphrasia Species 0.000 claims description 3
- 235000011511 Diospyros Nutrition 0.000 claims 1
- 244000236655 Diospyros kaki Species 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 25
- 230000004151 fermentation Effects 0.000 abstract description 25
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000002992 thymic effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 18
- 210000002784 stomach Anatomy 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 10
- 239000003814 drug Substances 0.000 description 10
- 241000246358 Thymus Species 0.000 description 9
- 229940079593 drug Drugs 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000006870 function Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 210000002216 heart Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000000638 stimulation Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 241000201290 Bellardia viscosa Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000721047 Danaus plexippus Species 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 241000949456 Zanthoxylum Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000496 cardiotonic agent Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 206010002368 Anger Diseases 0.000 description 1
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 208000001786 gonorrhea Diseases 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
本发明涉及食品调味品技术领域，公开了一种清香辣椒酱，包括以下重量份数的组分：辣椒50‑60、大豆20‑32、万年青0.3‑0.4、连翘0.6‑0.9、芦荟0.3‑0.5、田七0.5‑0.6、百里香0.8‑1.2、冰糖0.7‑0.9、姜5‑8、蒜4‑6、食盐16‑25；与现有技术相比，本方案通过辣椒、大豆、万年青、百里香和连翘之间相互作用，连翘可促进大豆进行发酵，百里香与万年青配伍可初进大豆及辣椒进行发酵，从而缩短了发酵时间，一般发酵时间为25天左右，缩短了3.2‑5.2个月；本方案通过万年青、连翘、芦荟、田七和百里香的加入，通过各个原料的抑菌作用，以及与姜、蒜、食盐的配合，极大地提升了辣椒酱的保存作用，保存时间可到1.5y左右。
Description
技术领域
本发明属于食品调味品领域，特别涉及一种清香辣椒酱。
背景技术
辣椒是我国西南地区的人们普遍喜爱的一种调味品，将生辣椒制成一种鲜味辣椒酱，既方便实用，又美味可口，辣椒酱一般是将新鲜的红辣椒与姜、蒜等辅料混合切碎，用盐腌制进行发酵储藏，在云南、贵州等地方俗称糟辣椒，糟辣椒一般需要发酵8-10个月才能食用，发酵时间过长。
为了解决以上问题，中国发明专利公开了一种糟辣椒调料及其制作工艺，其公开号为CN1334027A，以上糟辣椒调料是由鲜红辣椒、老姜、食盐、料酒、花生米、花椒粉、色拉油、味精、麻油制成，其制作工艺是将鲜红辣椒切成0.5～1cm的碎片，将老姜切成0.5cm以下的颗粒，将切好的鲜辣椒装入瓦缸内，先用三分之一的食盐将辣椒拌匀腌制4小时，再去掉腌制出来的辣椒水，然后将姜颗粒倒入缸内，再加入余下三分之二的食盐，拌匀后加入料酒，用色拉油密封，在上面瓦缸口密封塑料布，让缸内原料通过密封产生化学反应，形成自然发酵，发酵时间4～6个月，糟辣椒发酵好后，加入花椒粉、花生米、麻油、味精拌匀后，装瓶形成产品。
以上方案通过密封发酵缩短了发酵时间，但以上方案仍然存在以下问题：以上方案发酵时间长达4～6个月，发酵时间仍然较长；另一方面，以上方案虽然通过加入色拉油提高了辣椒酱的保存时间，但辣椒酱的保存时间也只能达到半年作用，保存时间不够长，不利用工业生产。
发明内容
本发明意在提供一种发酵时间短，且保存时间长，还具有一定保健作用的一种清香辣椒酱。
本方案中一种清香辣椒酱，包括以下重量份数的组分：辣椒50-60、大豆20-32、万年青0.3-0.4、连翘0.6-0.9、芦荟0.3-0.5、田七0.5-0.6、百里香0.8-1.2、冰糖0.7-0.9、姜5-8、蒜4-6、食盐16-25。
本方案的技术原理为：辣椒是辣椒酱的主要原料，每百克辣椒维生素C含量高达198毫克，居蔬菜之首位，维生素B、胡萝卜素以及钙、铁等矿物质含量亦较丰富；医药专家认为，辣椒能缓解胸腹冷痛，制止痢疾，杀抑胃腹内寄生虫，控制心脏病及冠状动脉硬化；还能刺激口腔粘膜，引起胃的蠕动，促进唾液分泌，增强食欲，促进消化；辣味品因其具有杀菌、防腐、调味、营养、驱寒等功能，为人类防病、治病、改良基因、促进人类进化起到了积极作用。可提高人们的食欲，并具有较好的保健作用。
大豆营养全面，含量丰富，其中蛋白质的含量比猪肉高2倍，是鸡蛋含量的2.5倍，蛋白质的含量不仅高，而且质量好；大豆蛋白质的氨基酸组成和动物蛋白质近似，其中氨基酸比较接近人体需要的比值，所以容易被消化吸收，大豆脂肪也具有很高的营养价值，这种脂肪里含有很多不饱和脂肪酸，容易被人体消化吸收，而且大豆脂肪可以阻止胆固醇的吸收，所以大豆对于动脉硬化患者来说，是一种理想的营养品；使得辣椒酱的营养更加丰富，增强了辣椒酱的保健作用。
万年青味苦、微甘，性寒，归心、肺经，清热解毒，强心利尿，凉血止血；具有较好的消炎抑菌作用，可防止辣椒酱腐坏，延长辣椒酱的食用期限，并可促进辣椒酱的发酵。
连翘味苦，性凉；入心、肝、胆经；清热，解毒，散结，消肿，增强了万年青的抑菌作用；另外连翘对大豆的发酵具有较好的辅助作用，可缩短大豆的发酵时间。
芦荟味苦，性寒，归肝、大肠经，对热结便秘，肝火头痛，目赤惊风具有良好的功效，与万年青配伍，具有消炎利尿，降火名目的作用，不仅增强了辣椒酱的保健作用，也使得辣椒酱不易腐坏。
田七味甘、微苦，性温，归肝、胃经，散瘀止血，消肿定痛；与万年青和芦荟配伍，具有抗菌、抗炎、保肝作用与抗胃损伤作用，可减弱辣椒对胃的刺激，并可延长辣椒酱的保存期限。
百里香既是一种调温香料也是一种中药，可起到调节万年青、芦荟、田七及连翘的苦腥味，而且也对胃肠具有一定的保护作用，与田七配伍，更能减弱辣椒对胃肠的刺激，百里香也具有消炎消肿的作用，也可促进辣椒及大豆的发酵。
冰糖味甘，性平，入脾、肺二经，补中益气，和胃润肺，止咳嗽，化痰涎，与百里香配伍，不仅可以润肺止咳，还可加强百里香调和诸药的作用，并可调节诸药的口味，使得辣椒酱更加清香可口。
姜、蒜、食盐主要用来调节辣椒酱的口味，使得整体辣椒酱更加鲜香可口。
与现有技术相比，本方案的有益效果在于：
1、本方案通过辣椒、大豆、万年青、百里香和连翘之间相互作用，连翘可促进大豆进行发酵，百里香与万年青配伍可促进大豆及辣椒进行发酵，从而缩短了发酵时间，一般发酵时间为25天左右，缩短了3.2-5.2个月。
2、本方案通过万年青、连翘、芦荟、田七和百里香的加入，通过各个原料的抑菌作用，以及与姜、蒜、食盐的配合，极大地提升了辣椒酱的保存作用，保存时间可到1.5y左右。
3、本方案通过万年青、连翘、芦荟、田七、百里香和冰糖少量的加入，提高了馅料的保健作用，万年青为君药，对心和肺有较好的补益作用，清热解毒，强心利尿；连翘、芦荟和田七为臣药，可降肝火，热结便秘，理合中气，保胃促消化，可减弱辣椒对胃的刺激；百里香为佐药，增强万年青、连翘、芦荟和田七的保健作用，养肝护心，益胃健脾；可调和诸药，促进诸药药效的发挥，对心肺功能具有良好的补益效果，护肝解毒，增强消化系统的消化作用，弱化辣椒对胃的刺激作用，保健作用明显。
进一步，还包括以下重量份数的组分:葱7-8。葱的加入，主要与姜、蒜配合，起到进一步对辣椒酱进行调味的作用，使得辣椒酱更加清香。
进一步，还包括以下重量份数的组分:西红柿16-24。西红柿也叫番茄，番茄含的“番茄素”，有抑制细菌的作用；含的苹果酸、柠檬酸和糖类，有助消化的功能；番茄含有丰富的营养，又有多种功用被称为神奇的菜中之果；番茄内的苹果酸和柠檬酸等有机酸，还有增加胃液酸度，帮助消化，调整胃肠功能的作用；番茄中含有果酸，能降低胆固醇的含量，对高血脂症很有益处；番茄富含维生素A、维生素C、维生素B1，维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素，对人体具有较好的保健作用，还能延长辣椒酱的保存期限。
进一步，还包括以下重量份数的组分：小米草0.5-0.6。小米草味苦，性微寒，归膀胱经，清热解毒，利尿，用于热病口渴，头痛，肺热咳嗽，咽喉肿痛，热淋，小便不利，口疮，痈肿，也具有一定的消炎抑菌的作用，并与百里香配伍，同为佐药，使得君药和臣药更能发挥药力，不仅增强了保健作用，也进一步延长了辣椒酱的保存期限。
进一步，辣椒为鲜红辣椒和鲜青辣椒的混合物，鲜红辣椒与鲜青辣椒重量比为3:2。使得辣椒酱色泽更加鲜美，诱人食欲。
进一步，包括以下重量份数的组分：鲜红辣椒33、鲜青辣椒22、大豆24、西红柿19、万年青0.4、小米草0.5、连翘0.8、芦荟0.4、田七0.5、百里香1.1、冰糖0.8、葱8、姜6、蒜5、食盐22。此比例使得辣椒酱发酵时间更短，保质期更长。
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：
实施例中相关数据如表1所示：
表1：单位(g)
以实施例4为例，对一种清香辣椒酱的制作进行说明，步骤为：
(1)清洗：选取鲜红辣椒33g、鲜青辣椒22g、大豆24g、西红柿19g、万年青0.4g、小米草0.6g、连翘0.8g、芦荟0.4g、田七0.5g、百里香1.1g、冰糖0.8g、葱8g、蒜5g、姜6g，使用清水对以上食材及药材进行清洗。
(2)料理：将鲜红辣椒33g、鲜青辣椒22g、西红柿19g、葱8g、蒜5g、姜6g，使用菜刀或者切碎机切碎成混合碎末。
(3)研磨：将大豆24g、万年青0.4g、小米草0.6g、连翘0.8g、芦荟0.4g、田七0.5g、百里香1.1g和冰糖0.8g研磨成药粉，药粉的粒径为2～3mm。
(4)炒制：将锅放入到大火上，待锅温适宜后，先将混合粉末到入到锅内，大火炒制10min，再将以上药粉倒入锅内，再炒制10分钟，然后调至文火炒制3分钟，最后形成。
(5)搅拌：将炒制混合物倒入到搅拌机内，并加入30g凉开水和22g食用盐，启动搅拌机搅拌均匀，得到搅拌混合物。
(5)发酵：将搅拌混合物密封到发酵罐内，发酵22天，即得辣椒酱。
实施例1-3、5-7与实施例4区别在于，如表1中所示的相应参数的改变。
实施例8与实施例4区别在于，实施例8未加入万年青。
实施例9与实施例4区别在于，实施例9未加入连翘。
实施例10与实施例4区别在于，实施例10未加入芦荟。
实施例11与实施例4区别在于，实施例11未加入田七。
实施例12与实施例4区别在于，实施例12未加入万年青、连翘、芦荟、田七和小米草。
对比例1为背景技术中中国发明专利公开号为CN1334027A提出的一种糟辣椒调料及其制作工艺。
1、实验对象与方法
1.1实验对象
使用上述实施例1-12及对比例各制作500g辣椒酱。
1.2实验方法
1.2.1观察以上实施例1-12及对比例得到的辣椒酱的发酵时间及食用期限。
2、实验结果与分析
2.1实验人员对以上实施例1-12及对比例得到的辣椒酱的发酵时间及食用期限进行对比，如表2所示：
表2：
从表2中可以看出，本发明的一种清香辣椒酱，发酵时间和食用期限明显高于对比例。
从表2可以看出，本发明的一种饺子馅料中未加万年青、连翘、芦荟和田七对发酵时间和食用期限均有不同程度的影响。
3、结论
3.1从结果表明，本发明的一种清香辣椒酱，发酵时间短，保存时间长，远远优于对比例。
3.3从结果表明，本发明的一种清香辣椒酱，对发酵时间按影响程度大小进行排序为连翘、万年青、田七、芦荟。
3.4从结果表明，本发明的一种清香辣椒酱，对食用期限按影响程度大小进行排序为万年青、芦荟、田七、连翘。
Claims (6)
1.一种清香辣椒酱，其特征在于，包括以下重量份数的组分：辣椒50-60、大豆20-32、万年青0.3-0.4、连翘0.6-0.9、芦荟0.3-0.5、田七0.5-0.6、百里香0.8-1.2、冰糖0.7-0.9、姜5-8、蒜4-6、食盐16-25。
2.根据权利要求1所述的清香辣椒酱，其特征在于：还包括以下重量份数的组分:葱7-8。
3.根据权利要求2所述的清香辣椒酱，其特征在于：还包括以下重量份数的组分:西红柿16-24。
4.根据权利要求3所述的清香辣椒酱，其特征在于：还包括以下重量份数的组分：小米草0.5-0.6。
5.根据权利要求4所述的清香辣椒酱，其特征在于：所述辣椒为鲜红辣椒和鲜青辣椒的混合物，鲜红辣椒与鲜青辣椒重量比为3:2。
6.根据权利要求5所述的清香辣椒酱，其特征在于：包括以下重量份数的组分：鲜红辣椒33、鲜青辣椒22、大豆24、西红柿19、万年青0.4、小米草0.5、连翘0.8、芦荟0.4、田七0.5、百里香1.1、冰糖0.8、葱8、姜6、蒜5、食盐22。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810455034.8A CN108713731A (zh) | 2018-05-14 | 2018-05-14 | 一种清香辣椒酱 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810455034.8A CN108713731A (zh) | 2018-05-14 | 2018-05-14 | 一种清香辣椒酱 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108713731A true CN108713731A (zh) | 2018-10-30 |
Family
ID=63899899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810455034.8A Withdrawn CN108713731A (zh) | 2018-05-14 | 2018-05-14 | 一种清香辣椒酱 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108713731A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685306A (zh) * | 2019-03-14 | 2020-09-22 | 吴永东 | 一种食用辣酱配方及其制备方法 |
-
2018
- 2018-05-14 CN CN201810455034.8A patent/CN108713731A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685306A (zh) * | 2019-03-14 | 2020-09-22 | 吴永东 | 一种食用辣酱配方及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058089B (zh) | 一种调理食用菌菇酱风味改进的方法 | |
| CN101816408A (zh) | 一种高营养油辣椒酱 | |
| CN104621538A (zh) | 一种调味辣椒酱 | |
| CN103734743A (zh) | 吸附植物甾醇的食品及其生产方法 | |
| CN101816409A (zh) | 一种高营养油辣椒酱的制备方法 | |
| KR100568604B1 (ko) | 수산물 통조림 및 그 가공방법 | |
| KR101817942B1 (ko) | 한약재를 이용한 간장 및 된장의 제조 방법 | |
| CN105901496A (zh) | 一种猴头菇养胃八宝粥及其制作方法 | |
| JP2017057147A (ja) | ニンニク等、低塩分濃度の味噌、及びビタミンｂ１を含有する組成物 | |
| CN108713731A (zh) | 一种清香辣椒酱 | |
| KR102410710B1 (ko) | 간장 찜닭 제조방법 | |
| KR20170109952A (ko) | 짬뽕 국물의 제조방법 및 이를 이용한 짬뽕 | |
| KR101263200B1 (ko) | 흑마늘 밥 제조방법 및 흑마늘 밥 | |
| CN108618113A (zh) | 一种蒸辣椒酱的加工方法 | |
| KR20200018885A (ko) | 생누에를 이용한 식품원료의 가공방법 | |
| CN103461415A (zh) | 一种泥螺面包及其加工方法 | |
| KR101742139B1 (ko) | 현미찹쌀이 포함된 햄버거패티 | |
| CN103461747B (zh) | 一种泥螺营养保健汤圆 | |
| JPH07170937A (ja) | 天然調味料及びその製造方法 | |
| KR101848805B1 (ko) | 생약추출물을 이용한 꿩장비빔소스 및 그 제조방법 | |
| KR101400392B1 (ko) | 복분자와 난각 성분을 함유한 훈제오리 제조방법 | |
| CN102499375A (zh) | 一种保健食品的制备方法 | |
| KR102347341B1 (ko) | 황칠 성분이 포함된 어묵의 제조방법 | |
| KR101091756B1 (ko) | 마늘과 멸치액젓을 이용한 고추장 및 이의 제조방법 | |
| JP2017043592A (ja) | ニンニク等及び低塩分濃度の味噌を含有する組成物 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181030 |
|
| WW01 | Invention patent application withdrawn after publication |