CN108968020A - 一种木姜子辣椒酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种木姜子辣椒酱及其制备方法,该木姜子辣椒酱是由:青椒、木姜子、大蒜、食盐、味精、菜籽油、生姜、孜然及花椒制成。本发明的木姜子辣椒酱不仅口感醇厚,便于保存,具有除膻祛腥、提味增鲜的效果,而且食用不易上火,可直接食用,还可适用于蘸料或佐料。
Description
技术领域
本发明涉及一种木姜子辣椒酱,特别是一种木姜子辣椒酱及其制备方法。
背景技术
木姜子,为樟科植物木姜子的果实。有柠檬的香气,具有除膻祛腥、提味增鲜的功效。
辣椒酱是用辣椒制作成的酱料,是餐桌上比较常见的调味品,辣椒酱的做法多种多样,由于辣椒较刺激,多食易上火,通常添加不同的辅料,不仅能使辣椒酱更具风味,而且还能综合辣椒刺激性,使辣椒酱口感更好。
发明内容
本发明的目的在于,提供一种木姜子辣椒酱及其制备方法。本发明的木姜子辣椒酱不仅口感醇厚,便于保存,具有除膻祛腥、提味增鲜的效果,而且食用不易上火,可直接食用,还可适用于蘸料或佐料。
本发明的技术方案:一种木姜子辣椒酱,该木姜子辣椒酱是由以下重量份的原料制成:青椒50~150份,木姜子20~80份,大蒜10~30份,食盐1~10份,味精1~5份,菜籽油5~20份,生姜1~5份,孜然1~5份,花椒1~5份。
前述的一种木姜子辣椒酱中,该木姜子辣椒酱是由以下重量份的原料制成:青椒80~130份,木姜子30~70份,大蒜15~25份,食盐3~8份,味精2~4份,菜籽油8~15份,生姜2~4份,孜然2~4份,花椒2~4份。
前述的一种木姜子辣椒酱中,该木姜子辣椒酱是由以下重量份的原料制成:青椒120份,木姜子60份,大蒜20份,食盐5份,味精3份,菜籽油12份,生姜2份,孜然3份,花椒3份
前述的一种木姜子辣椒酱的制备方法,该方法包括以下步骤;
A:将青椒、木姜子、生姜及大蒜洗净,放置阴凉透风处阴干;
B:将青椒置于炭火上烤,烤制青椒质软表面焦黄,切碎;
C:将生姜和大蒜切片,放入搅碎机中搅碎;
D:将菜籽油炒热至80~100℃,均分为三份;
E:取两份步骤D炒热的菜籽油,加入木姜子和花椒,继续保持80~100℃加热20~40min,制成木姜子油;
F:取一份步骤D炒热的菜籽油,加入步骤B制得切碎的青椒,并加入食盐、味精、孜然、搅碎的生姜和大蒜混匀,随后加入木姜子油即得该木姜子辣椒酱;
G:分瓶密封灌装即可。
本发明的优点是:通过在配方加入木姜子,富含芳香油,具有提味增鲜的效果,并且木姜子具有健脾、燥湿、调气、消食的功效,不仅调节辣椒酱风味,而且可综合辣椒酱的刺激性,食用不易上火;通过在配方加入大蒜、生姜和菜籽油,提升口感;通过在配方加入孜然和花椒,使辣椒酱的口感更加醇厚,并且综合辣椒的辣味,进一步提升辣椒酱的口感。综上所述,本发明的木姜子辣椒酱不仅口感醇厚,便于保存,具有除膻祛腥、提味增鲜的效果,而且食用不易上火,可直接食用,还可适用于蘸料或佐料。
具体实施方式
下面结合实施例对本发明作进一步的说明,但并不作为对本发明限制的依据。
实施例1。一种木姜子辣椒酱,该木姜子辣椒酱是由以下重量份的原料制成:青椒120份,木姜子60份,大蒜20份,食盐5份,味精3份,菜籽油12份,生姜2份,孜然3份,花椒3份
上述木姜子辣椒酱的制备方法,该方法包括以下步骤;
A:将青椒、木姜子、生姜及大蒜洗净,放置阴凉透风处阴干;
B:将青椒置于炭火上烤,烤制青椒质软表面焦黄,切碎;
C:将生姜和大蒜切片,放入搅碎机中搅碎;
D:将菜籽油炒热至90℃,均分为三份;
E:取两份步骤D炒热的菜籽油,加入木姜子和花椒,继续保持90℃加热30min,制成木姜子油;
F:取一份步骤D炒热的菜籽油,加入步骤B制得切碎的青椒,并加入食盐、味精、孜然、搅碎的生姜和大蒜混匀,随后加入木姜子油即得该木姜子辣椒酱;
G:分瓶密封灌装即可。
实施例2。一种木姜子辣椒酱,该木姜子辣椒酱是由以下重量份的原料制成:青椒50份,木姜子20份,大蒜10份,食盐1份,味精1份,菜籽油5份,生姜1份,孜然1份,花椒1份。
上述木姜子辣椒酱的制备方法,该方法包括以下步骤;
A:将青椒、木姜子、生姜及大蒜洗净,放置阴凉透风处阴干;
B:将青椒置于炭火上烤,烤制青椒质软表面焦黄,切碎;
C:将生姜和大蒜切片,放入搅碎机中搅碎;
D:将菜籽油炒热至80℃,均分为三份;
E:取两份步骤D炒热的菜籽油,加入木姜子和花椒,继续保持80℃加热20min,制成木姜子油;
F:取一份步骤D炒热的菜籽油,加入步骤B制得切碎的青椒,并加入食盐、味精、孜然、搅碎的生姜和大蒜混匀,随后加入木姜子油即得该木姜子辣椒酱;
G:分瓶密封灌装即可。
实施例3。一种木姜子辣椒酱,该木姜子辣椒酱是由以下重量份的原料制成:青椒150份,木姜子80份,大蒜30份,食盐10份,味精5份,菜籽油20份,生姜5份,孜然5份,花椒5份。
上述木姜子辣椒酱的制备方法,该方法包括以下步骤;
A:将青椒、木姜子、生姜及大蒜洗净,放置阴凉透风处阴干;
B:将青椒置于炭火上烤,烤制青椒质软表面焦黄,切碎;
C:将生姜和大蒜切片,放入搅碎机中搅碎;
D:将菜籽油炒热至100℃,均分为三份;
E:取两份步骤D炒热的菜籽油,加入木姜子和花椒,继续保持100℃加热40min,制成木姜子油;
F:取一份步骤D炒热的菜籽油,加入步骤B制得切碎的青椒,并加入食盐、味精、孜然、搅碎的生姜和大蒜混匀,随后加入木姜子油即得该木姜子辣椒酱;
G:分瓶密封灌装即可。
Claims (4)
1.一种木姜子辣椒酱,其特征在于:该木姜子辣椒酱是由以下重量份的原料制成:青椒50~150份,木姜子20~80份,大蒜10~30份,食盐1~10份,味精1~5份,菜籽油5~20份,生姜1~5份,孜然1~5份,花椒1~5份。
2.根据权利要求1所述的一种木姜子辣椒酱,其特征在于:该木姜子辣椒酱是由以下重量份的原料制成:青椒80~130份,木姜子30~70份,大蒜15~25份,食盐3~8份,味精2~4份,菜籽油8~15份,生姜2~4份,孜然2~4份,花椒2~4份。
3.根据权利要求1所述的一种木姜子辣椒酱,其特征在于:该木姜子辣椒酱是由以下重量份的原料制成:青椒120份,木姜子60份,大蒜20份,食盐5份,味精3份,菜籽油12份,生姜2份,孜然3份,花椒3份。
4.按照权利要求1至3任意一条权利要求所述的一种木姜子辣椒酱的制备方法,其特征在于:该方法包括以下步骤;
A:将青椒、木姜子、生姜及大蒜洗净,放置阴凉透风处阴干;
B:将青椒置于炭火上烤,烤制青椒质软表面焦黄,切碎;
C:将生姜和大蒜切片,放入搅碎机中搅碎;
D:将菜籽油炒热至80~100℃,均分为三份;
E:取两份步骤D炒热的菜籽油,加入木姜子和花椒,继续保持80~100℃加热20~40min,制成木姜子油;
F:取一份步骤D炒热的菜籽油,加入步骤B制得切碎的青椒,并加入食盐、味精、孜然、搅碎的生姜和大蒜混匀,随后加入木姜子油即得该木姜子辣椒酱;
G:分瓶密封灌装即可。
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