CN108967813A - 一种剁辣椒片与大米粉配方及制作方法 - Google Patents
一种剁辣椒片与大米粉配方及制作方法 Download PDFInfo
- Publication number
- CN108967813A CN108967813A CN201810925650.5A CN201810925650A CN108967813A CN 108967813 A CN108967813 A CN 108967813A CN 201810925650 A CN201810925650 A CN 201810925650A CN 108967813 A CN108967813 A CN 108967813A
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- hot pepper
- pimiento
- rice meal
- 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.)
- Pending
Links
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
-
- 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
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种剁辣椒片与大米粉配方及制作方法,包括以下原料:红辣椒,辣椒粉,食盐,氯化钙,山梨酸钾,香兰素,麦芽酚,乙二胺四乙酸钠,乙二胺,鸡精,大蒜,生姜,白酒,八角茴香,牛肉,柠檬酸,甘草,丁香,迷迭香,鼠尾草,金银花提取物,己糖胺,葡萄糖胺,增味剂,保鲜剂,抗氧化剂,大米和纯净水,制作方法包括以下步骤:S1、称取原料;S2、将红辣椒冲洗,切成片状物,将红辣椒片和部分原料混合得到剁辣椒片;S3、将大米粉碎得到大米粉;S4、将剁辣椒片、大米粉和其他原料混合发酵;本发明通过将剁辣椒片窖藏和发酵,提高产品的口感,使得产品既有辣味,又增加了发酵特有的醇香及绵酸味,咸淡适口,且香辣突出,无异味。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种剁辣椒片与大米粉配方及制作方法。
背景技术
鲊广椒,也称为鲊辣椒,它是以湘西、张家界、石门县以及恩施一带本地鲜红辣椒和苞谷面为主要原料加工而成。具体制作是:将鲜红辣椒去蒂洗净,沥干水分,用铡刀剁成细沫,加入食盐拌匀,再加入苞谷面拌匀(也有的还拌入花椒、桔皮等调料的,盛入干净的坛子里,上面盖上菜叶,然后用竹片将其卡紧,再倒置于盆中,加入水。目前,随着国民经济的迅猛发展,人们生活水平不断提高,人们对调味品的要求越来越高,尤其是对鲊辣椒的要求越来越讲究,随之,市场上出现很多鲊辣椒产品,它们各有各的特色,风味各不相同,各个生产厂家也是不断推出新产品,以满足市场对鲊辣椒的需要。现有的鲊广椒在食用的时候不能保护食用者的肠道健康。因此,我们提出了一种剁辣椒片与大米粉配方及制作方法用于解决上述问题。
发明内容
本发明的目的是为了解决现有技术中存在鲊广椒在食用的时候不能保护食用者的肠道健康的缺点,而提出的一种剁辣椒片与大米粉配方及制作方法。
一种剁辣椒片与大米粉配方,包括以下重量份的原料:红辣椒130-150份,辣椒粉25-40份,食盐12-18份,氯化钙0.04-0.06份,山梨酸钾0.02-0.04份,香兰素0.008-0.012份,麦芽酚0.008-0.012份,乙二胺四乙酸钠0.03-0.05份,乙二胺0.04-0.06份,鸡精9-11份,大蒜8-10份,生姜10-15份,白酒15-18份,八角茴香2-4份,牛肉0.5-0.7份,柠檬酸1-3份,甘草0.3-0.5份,丁香0.2-0.5份,迷迭香0.1-0.3份,鼠尾草0.4-0.6份,金银花提取物0.8-1.2份,己糖胺0.1-0.3份,葡萄糖胺0.1-0.3份,增味剂4-6份,保鲜剂2-3份,抗氧化剂4-6份,大米40-50份和纯净水34-39份。
优选的,所述原料包括以下重量份:红辣椒140份,辣椒粉30份,食盐15份,氯化钙0.05份,山梨酸钾0.03份,香兰素0.010份,麦芽酚0.010份,乙二胺四乙酸钠0.04份,乙二胺0.05份,鸡精10份,大蒜9份,生姜12份,白酒16份,八角茴香3份,牛肉0.6份,柠檬酸2份,甘草0.4份,丁香0.3份,迷迭香0.2份,鼠尾草0.5份,金银花提取物1.0份,己糖胺0.2份,葡萄糖胺0.2份,增味剂5份,保鲜剂2份,抗氧化剂5份,大米45份和纯净水36份。
优选的,所述红辣椒优选为“湘研7号”红辣椒,大米优选为早稻大米。
优选的,所述增味剂为谷氨酸钠,鸟苷酸二钠,5'-肌苷酸二钠,5'-核甘酸二钠,琥珀酸二钠和L-丙氨酸中的一种。
优选的,所述保鲜剂为茶多酚类,类黑精类,糖醇类和甘草黄酮类中的一种。
优选的,所述抗氧化剂为丁基羟基茴香醚,二丁基羟基甲苯,没食子酸丙酯,特丁基对苯二酚和生育酚中的一种。
本发明还提出了一种剁辣椒片与大米粉的制作方法,包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗3-4遍后改用蒸馏水冲洗1-2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
本发明的有益效果是:
1、本发明,通过在剁辣椒片与大米粉中添加食盐,氯化钙,山梨酸钾,香兰素,麦芽酚,乙二胺四乙酸钠,乙二胺鸡精,大蒜8-10份,生姜,白酒,八角茴香,增味剂,保鲜剂和抗氧化剂可以提高产品的保质期限,也可以提高产品的味觉和口感,通过合理搭配各原料的用量,使产品美味爽口,提高市场竞争力。
2、本发明,通过添加甘草,丁香,迷迭香,鼠尾草,金银花提取物,己糖胺和葡萄糖胺可以使得产品在食用时会保护食用者的肠胃,减少食用者肠胃受到的刺激伤害。
3、本发明,通过将剁辣椒片窖藏密封两年,可以使得剁辣椒片的香味散发出来,而且发酵也会提高产品的口感,使得产品既有辣味,又增加了发酵特有的醇香及绵酸味,咸淡适口,且香辣突出,无异味。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
实施例一:一种剁辣椒片与大米粉配方,包括以下重量份的原料:红辣椒130份(红辣椒优选为“湘研7号”红辣椒),辣椒粉25份,食盐12份,氯化钙0.04份,山梨酸钾0.02份,香兰素0.008份,麦芽酚0.008份,乙二胺四乙酸钠0.03份,乙二胺0.04份,鸡精9份,大蒜8份,生姜10份,白酒15份,八角茴香2份,牛肉0.5份,柠檬酸1份,甘草0.3份,丁香0.2份,迷迭香0.1份,鼠尾草0.4份,金银花提取物0.8份,己糖胺0.1份,葡萄糖胺0.1份,鸟苷酸二钠4份,茶多酚类2份,丁基羟基茴香醚4份,大米40份(大米优选为早稻大米)和纯净水34份。
制作方法包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗4遍后改用蒸馏水冲洗2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
实施例二:一种剁辣椒片与大米粉配方,包括以下重量份的原料:红辣椒135份(红辣椒优选为“湘研7号”红辣椒),辣椒粉30份,食盐14份,氯化钙0.05份,山梨酸钾0.03份,香兰素0.009份,麦芽酚0.009份,乙二胺四乙酸钠0.03份,乙二胺0.04份,鸡精9.5份,大蒜9份,生姜11份,白酒12份,八角茴香3份,牛肉0.5份,柠檬酸1份,甘草0.5份,丁香0.3份,迷迭香0.1份,鼠尾草0.4份,金银花提取物0.9份,己糖胺0.1份,葡萄糖胺0.1份,5'-肌苷酸二钠4份,糖醇类2份,二丁基羟基甲苯4份,大米43份(大米优选为早稻大米)和纯净水35份。
制作方法包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗4遍后改用蒸馏水冲洗2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
实施例三:一种剁辣椒片与大米粉配方,包括以下重量份的原料:红辣椒140份(红辣椒优选为“湘研7号”红辣椒),辣椒粉30份,食盐15份,氯化钙0.05份,山梨酸钾0.03份,香兰素0.010份,麦芽酚0.010份,乙二胺四乙酸钠0.04份,乙二胺0.05份,鸡精10份,大蒜9份,生姜12份,白酒16份,八角茴香3份,牛肉0.6份,柠檬酸2份,甘草0.4份,丁香0.3份,迷迭香0.2份,鼠尾草0.5份,金银花提取物1.0份,己糖胺0.2份,葡萄糖胺0.2份,L-丙氨酸5份,甘草黄酮2份,没食子酸丙酯5份,大米45份(大米优选为早稻大米)和纯净水36份。
制作方法包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗4遍后改用蒸馏水冲洗2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
实施例四:一种剁辣椒片与大米粉配方,包括以下重量份的原料:红辣椒145份(红辣椒优选为“湘研7号”红辣椒),辣椒粉35份,食盐16份,氯化钙0.06份,山梨酸钾0.04份,香兰素0.008-0.012份,麦芽酚0.011份,乙二胺四乙酸钠0.05份,乙二胺0.06份,鸡精11份,大蒜10份,生姜14份,白酒17份,八角茴香4份,牛肉0.7份,柠檬酸3份,甘草0.5份,丁香0.4份,迷迭香0.3份,鼠尾草0.6份,金银花提取物1.2份,己糖胺0.3份,葡萄糖胺0.1份,谷氨酸钠6份,茶多酚类3份,生育酚6份,大米50份(大米优选为早稻大米)和纯净水38份。
制作方法包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗4遍后改用蒸馏水冲洗2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
实施例五:一种剁辣椒片与大米粉配方,包括以下重量份的原料:红辣椒150份(红辣椒优选为“湘研7号”红辣椒),辣椒粉40份,食盐18份,氯化钙0.06份,山梨酸钾0.04份,香兰素0.012份,麦芽酚0.012份,乙二胺四乙酸钠0.05份,乙二胺0.06份,鸡精11份,大蒜10份,生姜15份,白酒18份,八角茴香4份,牛肉0.7份,柠檬酸3份,甘草0.5份,丁香0.5份,迷迭香0.3份,鼠尾草0.6份,金银花提取物1.2份,己糖胺0.3份,葡萄糖胺0.3份,琥珀酸二钠6份,类黑精类3份,生育酚6份,大米50份(大米优选为早稻大米)和纯净水39份。
制作方法包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗4遍后改用蒸馏水冲洗2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
将实施例一,实施例二,实施例三,实施例四和实施例五制成的剁辣椒片与大米粉从色泽,口感和香味三方面进行描述,描述结果如下:
由上述的描述结果可知:本发明提出的一种剁辣椒片与大米粉配方及制作方法制成的剁辣椒片与大米粉色泽艳丽,口感鲜香美味和浓香淳厚。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种剁辣椒片与大米粉配方,其特征在于,包括以下重量份的原料:红辣椒130-150份,辣椒粉25-40份,食盐12-18份,氯化钙0.04-0.06份,山梨酸钾0.02-0.04份,香兰素0.008-0.012份,麦芽酚0.008-0.012份,乙二胺四乙酸钠0.03-0.05份,乙二胺0.04-0.06份,鸡精9-11份,大蒜8-10份,生姜10-15份,白酒15-18份,八角茴香2-4份,牛肉0.5-0.7份,柠檬酸1-3份,甘草0.3-0.5份,丁香0.2-0.5份,迷迭香0.1-0.3份,鼠尾草0.4-0.6份,金银花提取物0.8-1.2份,己糖胺0.1-0.3份,葡萄糖胺0.1-0.3份,增味剂4-6份,保鲜剂2-3份,抗氧化剂4-6份,大米40-50份和纯净水34-39份。
2.根据权利要求1所述的一种剁辣椒片与大米粉配方,其特征在于,所述原料包括以下重量份:红辣椒140份,辣椒粉30份,食盐15份,氯化钙0.05份,山梨酸钾0.03份,香兰素0.010份,麦芽酚0.010份,乙二胺四乙酸钠0.04份,乙二胺0.05份,鸡精10份,大蒜9份,生姜12份,白酒16份,八角茴香3份,牛肉0.6份,柠檬酸2份,甘草0.4份,丁香0.3份,迷迭香0.2份,鼠尾草0.5份,金银花提取物1.0份,己糖胺0.2份,葡萄糖胺0.2份,增味剂5份,保鲜剂2份,抗氧化剂5份,大米45份和纯净水36份。
3.根据权利要求1所述的一种剁辣椒片与大米粉配方,其特征在于,所述红辣椒优选为“湘研7号”红辣椒,大米优选为早稻大米。
4.根据权利要求1所述的一种剁辣椒片与大米粉配方,其特征在于,所述增味剂为谷氨酸钠,鸟苷酸二钠,5'-肌苷酸二钠,5'-核甘酸二钠,琥珀酸二钠和L-丙氨酸中的一种。
5.根据权利要求1所述的一种剁辣椒片与大米粉配方,其特征在于,所述保鲜剂为茶多酚类,类黑精类,糖醇类和甘草黄酮类中的一种。
6.根据权利要求1所述的一种剁辣椒片与大米粉配方,其特征在于,所述抗氧化剂为丁基羟基茴香醚,二丁基羟基甲苯,没食子酸丙酯,特丁基对苯二酚和生育酚中的一种。
7.一种剁辣椒片与大米粉的制作方法,其特征在于,包括以下步骤:
S1、按照比例称取原料;
S2、将新鲜的红辣椒使用自来水冲洗3-4遍后改用蒸馏水冲洗1-2次,并将红辣椒晾干水分后切成片状物得到红辣椒片,将红辣椒片,食盐,氯化钙,山梨酸钾,香兰素和麦芽酚,乙二胺四乙酸钠混合搅拌均匀后密封储存两年,得到剁辣椒片;
S3、将大米淘洗干净并烘干后使用粉碎机粉碎得到大米粉,并将大米粉经过120目的筛网过滤得到过筛物,将未过筛的大米粉重新送入粉碎机中粉碎,直至大米粉全部通过筛网;
S4、将剁辣椒片启开并与大米粉和其他原料充分混合搅拌得到混合物,将混合物放入瓦坛中并一层层压紧,在混合物的表面放入秸秆,并将瓦坛的坛口密封,在瓦坛的四周倒入蒸馏水,保证蒸馏水不会流入到瓦坛中,在25℃的条件下对瓦坛中的混合物发酵25天即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810925650.5A CN108967813A (zh) | 2018-08-15 | 2018-08-15 | 一种剁辣椒片与大米粉配方及制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810925650.5A CN108967813A (zh) | 2018-08-15 | 2018-08-15 | 一种剁辣椒片与大米粉配方及制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108967813A true CN108967813A (zh) | 2018-12-11 |
Family
ID=64553193
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810925650.5A Pending CN108967813A (zh) | 2018-08-15 | 2018-08-15 | 一种剁辣椒片与大米粉配方及制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108967813A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010147339A2 (ko) * | 2009-06-15 | 2010-12-23 | Kim Miyoung | 가시오가피 열매를 이용한 찹쌀 고추장 제조 방법 |
CN102349636A (zh) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | 一种风味剁辣椒及其加工方法 |
WO2015037840A1 (ko) * | 2013-09-13 | 2015-03-19 | 주식회사 이조식품 | 생홍고추와 고춧가루를 이용한 고추장 및 그 제조방법 |
CN107455705A (zh) * | 2017-08-04 | 2017-12-12 | 株洲市杨家寨生态养殖有限公司 | 一种鲊辣椒的制作方法 |
-
2018
- 2018-08-15 CN CN201810925650.5A patent/CN108967813A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010147339A2 (ko) * | 2009-06-15 | 2010-12-23 | Kim Miyoung | 가시오가피 열매를 이용한 찹쌀 고추장 제조 방법 |
CN102349636A (zh) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | 一种风味剁辣椒及其加工方法 |
WO2015037840A1 (ko) * | 2013-09-13 | 2015-03-19 | 주식회사 이조식품 | 생홍고추와 고춧가루를 이용한 고추장 및 그 제조방법 |
CN107455705A (zh) * | 2017-08-04 | 2017-12-12 | 株洲市杨家寨生态养殖有限公司 | 一种鲊辣椒的制作方法 |
Non-Patent Citations (2)
Title |
---|
中华人民共和国长江海事局: "《长江危险货物运输应急处置手册》", 30 April 2013, 武汉理工大学出版社 * |
罗明泉 等: "《常见有害和危险化学品手册》", 31 July 1992, 中国轻工业出版社出版 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101722225B1 (ko) | 생선조리용 소스 제조방법 | |
CN101919534B (zh) | 沙姜膏及其制备方法 | |
KR102483941B1 (ko) | 곱창 전골용 시그니쳐 소스 | |
KR100965132B1 (ko) | 석류맛 쫄면 양념장 | |
KR20200090424A (ko) | 보리막장의 제조 방법 | |
KR20120015497A (ko) | 라면의 조성물 및 그 제조방법 | |
KR101606113B1 (ko) | 육류용 포도 소스 조성물 및 그 제조방법 | |
KR100891905B1 (ko) | 냉면 육수 | |
CN108967813A (zh) | 一种剁辣椒片与大米粉配方及制作方法 | |
KR101168351B1 (ko) | 메기 고추장, 및 그 메기 고추장을 포함하는 요리 | |
CN105076701A (zh) | 一种多效肉牛饲料及其制备方法 | |
KR101962385B1 (ko) | 홍시 고추장의 제조 방법 | |
CN101164451A (zh) | 三文鱼鱼酱油及其制作方法 | |
KR100742280B1 (ko) | 미꾸라지 과립 및 그 제조방법 | |
KR101218085B1 (ko) | 게장간장을 이용한 불고기용 소스 및 그의 제조방법 | |
KR101533086B1 (ko) | 구지뽕 고추장, 그 제조방법, 및 그 구지뽕 고추장을 포함하는 요리 | |
KR101288626B1 (ko) | 초계국수 및 그 제조방법 | |
KR101644617B1 (ko) | 육류용 포도 소스 조성물의 제조방법 및 그 소스 조성물 | |
CN105053885A (zh) | 山葵调味菜及其制备方法 | |
KR20140089882A (ko) | 다용도 양념장 | |
KR102492573B1 (ko) | 우동 소스 및 그 제조방법 | |
KR101870364B1 (ko) | 황석어젓갈혼합물을 이용한 황석어김치 제조방법 | |
KR102177806B1 (ko) | 콜라비 김치속 양념의 제조방법 | |
KR20120027858A (ko) | 비빔면용 자연식 소스 | |
KR20230046435A (ko) | 김치시즈닝 및 그 제조방법 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181211 |
|
RJ01 | Rejection of invention patent application after publication |