CN108991487A - 一种西瓜皮烧烤酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种西瓜皮烧烤酱及其制备方法,属于调味品加工技术领域。该烧烤酱包括如下以重量份计的原料组份:西瓜皮120‑140份、鲜辣椒40‑60份、淀粉6‑8份、西瓜皮果胶4‑6份、花椒粉2‑4份、茴香粉2‑4份、孜然粉3‑5份、八角粉0.5‑1份、蒜1‑3份、姜6‑16份、食盐10‑16份、香油4‑8份。本发明采用将西瓜皮放入沸水中漂烫、氯化钙水溶液中浸泡、低温干燥、与调味料混合煎煮等步骤,口感独特,不仅开发出新型烧烤酱,还提高了西瓜皮的利用率,节约了资源和能源,同时,利用西瓜皮果胶增加了烧烤酱的粘度,同时,将各种调味料融合在一起,减少了调味料混合调配的时间,降低了烧烤的劳动强度,使用方便。
Description
【技术领域】
本发明涉及调味品加工技术领域,具体涉及一种西瓜皮烧烤酱及其制备方法。
【背景技术】
西瓜是葫芦科一年生蔓性草本植物,原产非洲,汉代时期从西域引入,故称西瓜。西瓜的外层果皮,又称西瓜翠衣、西瓜青。西瓜皮中富含粗蛋白质、粗脂肪、粗纤维、叶绿素等营养物质,还含有胡萝卜素、硫胺素、核黄素、尼克酸、抗坏血酸等维生素及钙、磷、铁等矿物盐,其具有利尿、解热去暑、消炎降压、促进人体新陈代谢、减少胆固醇沉积、软化及扩张血管等功能。
作为人们食用西瓜后的废弃物,西瓜皮具有重要的应用价值。西瓜皮除了大量被白白浪费外,少量被制作成饲料或肥料,却鲜见作为烹饪原料使用。
【发明内容】
本发明旨在提供一种西瓜皮烧烤酱及其制备方法,将西瓜皮制作成烧烤酱,口感独特,不仅开发出健康美味的新型烧烤酱,还提高了西瓜皮的利用率,节约了资源和能源。
本发明所采用的技术方案是:一种西瓜皮烧烤酱,包括如下以重量份计的原料组份:西瓜皮120-140份、鲜辣椒40-60份、淀粉6-8份、西瓜皮果胶4-6份、花椒粉2-4份、茴香粉2-4份、孜然粉3-5份、八角粉0.5-1份、蒜1-3份、姜6-16份、食盐10-16份、香油4-8份。
进一步地,所述西瓜皮烧烤酱,包括如下以重量份计的原料组份:西瓜皮130份、鲜辣椒50份、淀粉7份、西瓜皮果胶5份、花椒粉3份、茴香粉3份、孜然粉4份、八角粉0.8份、蒜2份、姜11份、食盐13份、香油6份。
所述西瓜皮烧烤酱的制备方法,包括如下步骤:
(1)选择新鲜、无霉变、无腐烂的西瓜皮为原料,洗净沥干,去青皮,备用;
(2)将(1)得到的西瓜皮放入沸水中漂烫2min,捞出后用凉水冷却,待完全冷却后,将西瓜皮放入0.1%的氯化钙水溶液中浸泡15-25min后捞出,并用水反复冲洗;
(3)将(2)得到的西瓜皮低温干燥至含水量为35%-45%后,切成边长为0.5-1cm的块状;
(4)将鲜辣椒洗净沥干,蒜、姜去皮,切碎,混合后用搅拌机中绞碎,过滤后取滤液,加入花椒粉、茴香粉、孜然粉、八角粉、食盐,搅拌均匀后,静置10-20min;
(5)将(4)得到的混合物加热,煮沸后换小火,加入淀粉和西瓜皮果胶,不断搅拌,直至水分完全蒸发,停止加热,加入香油,搅拌均匀后冷却至室温;
(6)将(3)得到的西瓜皮块与(5)得到的混合物混合,腌制30-60min,即得所述西瓜皮烧烤酱。
作为优选,步骤(3)中所述低温干燥的干燥温度为60℃。
采用以上技术方案,本发明具有的有益效果是:
1.本发明将西瓜皮制作成烧烤酱,口感独特,不仅开发出健康美味的新型烧烤酱,还提高了西瓜皮的利用率,节约了资源和能源。
2.本发明往烧烤酱加入西瓜皮果胶,虽然减少了淀粉用量,但是增加了烧烤酱的粘度,容易附着在食物表面,同时,将各种调味料融合在一起,使用时减少了使用各种调味料混合调配的时间,降低了烧烤的劳动强度,使用方便。
3.本发明采用0.1%的氯化钙水溶液浸泡西瓜皮,并对西瓜皮采用低温干燥,不仅对西瓜皮进行适当的硬化,提升了脆度,改善了口感,还可以对西瓜皮起到护色作用,减少西瓜皮的褐变。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面的理解本发明,但不可以以任何方式限制本发明。
实施例1
一种西瓜皮烧烤酱,包括如下以重量份计的原料组份:西瓜皮120份、鲜辣椒40份、淀粉6份、西瓜皮果胶4份、花椒粉2份、茴香粉2份、孜然粉3份、八角粉0.5份、蒜1份、姜6份、食盐10份、香油4份。
所述西瓜皮烧烤酱的制备方法,包括如下步骤:
(1)选择新鲜、无霉变、无腐烂的西瓜皮为原料,洗净沥干,去青皮,备用;
(2)将(1)得到的西瓜皮放入沸水中漂烫2min,捞出后用凉水冷却,待完全冷却后,将西瓜皮放入0.1%的氯化钙水溶液中浸泡15min后捞出,并用水反复冲洗;
(3)将(2)得到的西瓜皮低温干燥,干燥温度为60℃,至含水量为35%后,切成边长为0.5cm的块状;
(4)将鲜辣椒洗净沥干,蒜、姜去皮,切碎,混合后用搅拌机中绞碎,过滤后取滤液,加入花椒粉、茴香粉、孜然粉、八角粉、食盐,搅拌均匀后,静置10min;
(5)将(4)得到的混合物加热,煮沸后换小火,加入淀粉和西瓜皮果胶,不断搅拌,直至水分完全蒸发,停止加热,加入香油,搅拌均匀后冷却至室温;
(6)将(3)得到的西瓜皮块与(5)得到的混合物混合,腌制30min,即得所述西瓜皮烧烤酱。
实施例2
一种西瓜皮烧烤酱,包括如下以重量份计的原料组份:西瓜皮130份、鲜辣椒50份、淀粉7份、西瓜皮果胶5份、花椒粉3份、茴香粉3份、孜然粉4份、八角粉0.8份、蒜2份、姜11份、食盐13份、香油6份。
所述西瓜皮烧烤酱的制备方法,包括如下步骤:
(1)选择新鲜、无霉变、无腐烂的西瓜皮为原料,洗净沥干,去青皮,备用;
(2)将(1)得到的西瓜皮放入沸水中漂烫2min,捞出后用凉水冷却,待完全冷却后,将西瓜皮放入0.1%的氯化钙水溶液中浸泡20min后捞出,并用水反复冲洗;
(3)将(2)得到的西瓜皮低温干燥,干燥温度为60℃,至含水量为35%-45%后,切成边长为0.8cm的块状;
(4)将鲜辣椒洗净沥干,蒜、姜去皮,切碎,混合后用搅拌机中绞碎,过滤后取滤液,加入花椒粉、茴香粉、孜然粉、八角粉、食盐,搅拌均匀后,静置15min;
(5)将(4)得到的混合物加热,煮沸后换小火,加入淀粉和西瓜皮果胶,不断搅拌,直至水分完全蒸发,停止加热,加入香油,搅拌均匀后冷却至室温;
(6)将(3)得到的西瓜皮块与(5)得到的混合物混合,腌制45min,即得所述西瓜皮烧烤酱。
实施例3
一种西瓜皮烧烤酱,包括如下以重量份计的原料组份:西瓜皮140份、鲜辣椒60份、淀粉8份、西瓜皮果胶6份、花椒粉4份、茴香粉4份、孜然粉5份、八角粉1份、蒜3份、姜16份、食盐16份、香油8份。
所述西瓜皮烧烤酱的制备方法,包括如下步骤:
(1)选择新鲜、无霉变、无腐烂的西瓜皮为原料,洗净沥干,去青皮,备用;
(2)将(1)得到的西瓜皮放入沸水中漂烫2min,捞出后用凉水冷却,待完全冷却后,将西瓜皮放入0.1%的氯化钙水溶液中浸泡25min后捞出,并用水反复冲洗;
(3)将(2)得到的西瓜皮低温干燥,干燥温度为60℃,至含水量为35%-45%后,切成边长为1cm的块状;
(4)将鲜辣椒洗净沥干,蒜、姜去皮,切碎,混合后用搅拌机中绞碎,过滤后取滤液,加入花椒粉、茴香粉、孜然粉、八角粉、食盐,搅拌均匀后,静置20min;
(5)将(4)得到的混合物加热,煮沸后换小火,加入淀粉和西瓜皮果胶,不断搅拌,直至水分完全蒸发,停止加热,加入香油,搅拌均匀后冷却至室温;
(6)将(3)得到的西瓜皮块与(5)得到的混合物混合,腌制60min,即得所述西瓜皮烧烤酱。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (4)
1.一种西瓜皮烧烤酱,其特征在于,包括如下以重量份计的原料组份:西瓜皮120-140份、鲜辣椒40-60份、淀粉6-8份、西瓜皮果胶4-6份、花椒粉2-4份、茴香粉2-4份、孜然粉3-5份、八角粉0.5-1份、蒜1-3份、姜6-16份、食盐10-16份、香油4-8份。
2.如权利要求1所述的一种西瓜皮烧烤酱,其特征在于,包括如下以重量份计的原料组份:西瓜皮130份、鲜辣椒50份、淀粉7份、西瓜皮果胶5份、花椒粉3份、茴香粉3份、孜然粉4份、八角粉0.8份、蒜2份、姜11份、食盐13份、香油6份。
3.如权利要求1或2所述的一种西瓜皮烧烤酱的制备方法,其特征在于,包括如下步骤:
(1)选择新鲜、无霉变、无腐烂的西瓜皮为原料,洗净沥干,去青皮,备用;
(2)将(1)得到的西瓜皮放入沸水中漂烫2min,捞出后用凉水冷却,待完全冷却后,将西瓜皮放入0.1%的氯化钙水溶液中浸泡15-25min后捞出,并用水反复冲洗;
(3)将(2)得到的西瓜皮低温干燥至含水量为35%-45%后,切成边长为0.5-1cm的块状;
(4)将鲜辣椒洗净沥干,蒜、姜去皮,切碎,混合后用搅拌机中绞碎,过滤后取滤液,加入花椒粉、茴香粉、孜然粉、八角粉、食盐,搅拌均匀后,静置10-20min;
(5)将(4)得到的混合物加热,煮沸后换小火,加入淀粉和西瓜皮果胶,不断搅拌,直至水分完全蒸发,停止加热,加入香油,搅拌均匀后冷却至室温;
(6)将(3)得到的西瓜皮块与(5)得到的混合物混合,腌制30-60min,即得所述西瓜皮烧烤酱。
4.如权利要求3所述的一种西瓜皮烧烤酱的制备方法,其特征在于,步骤(3)中所述低温干燥的干燥温度为60℃。
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