CN109043348A - 一种剁椒水豆豉的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
Abstract
本发明公开了一种剁椒水豆豉的制备方法,将干黄豆经泡、蒸、炒后,自然发酵7~10天后,加入盐550~650g,姜末950~1050g,小红椒末950~1050g,由含有可食用菌类和可食用海藻类的食材加水熬制而成的植物鲜汤200~300g,纯高粱酒80~120g,混匀,放入瓦缸,密封,2~5天后取出,包装、冷藏,即得。该方法制备的剁椒水豆豉不含化工调料及任何防腐剂,且水分含量适宜,色香浓郁,口感鲜美,配料简单但风味十足。
Description
技术领域
本发明属于食品加工领域,具体涉及一种剁椒水豆豉的制备方法。
背景技术
水豆豉是贵州、四川、湖南常见酿造调味食品之一,它是一种主要为细菌作用的发酵食品,可以直接佐餐,或作调料供烹调、蘸食之用,口味鲜美馨香,营养价值丰富。
传统的水豆豉制作方法是将黄豆洗净、浸泡、煮熟、发酵后,加入盐、辣椒等,冷藏数天即可。发酵时间、调味料及其配比等对成品的色泽、口感、风味等影响极大,现有技术有些在加入剁椒腌制时容易产生大量水分,或者腌制过程中变味;也有些为了提高鲜味加入大量的味精、鸡精、谷氨酸钠等化工调料,导致成品口味不佳,且多食对人体不宜。
发明内容
本发明的目的在于提供一种剁椒水豆豉的制备方法,该方法制备的剁椒水豆豉不含化工调料及任何防腐剂,且水分含量适宜,色香浓郁,口感鲜美,配料简单但风味十足。
为了实现上述发明目的,本发明提供了以下技术方案:
本发明提供了一种剁椒水豆豉的制备方法,包含以下步骤:
(1)干黄豆(精选)2.5~3.5kg,水中浸泡12~15小时,沥干水后蒸熟,沥干水后置于炒锅中炒干,放冷至30~50℃,用湿纱布包好放入保温容器中自然发酵7~10天;
(2)取出黄豆,加入盐550~650g,姜末950~1050g,小红椒末950~1050g,植物鲜汤200~300g,纯高粱酒80~120g,混匀,放入瓦缸,密封,2~5天后取出,包装、冷藏;
其中植物鲜汤是由含有可食用菌类和可食用海藻类的食材加水熬制而成。
本发明还提供了一种优选的剁椒水豆豉的制备方法,包含以下步骤:
(1)干黄豆(精选)3kg,置于6~9kg水中浸泡12小时,沥干水后蒸40~50分钟,沥干水后置于炒锅中炒干,放冷至30~35℃,用湿纱布包好放入保温容器中自然发酵7~10天;
(2)取出黄豆,加入盐500g,姜末1000g,小红椒末1000g,植物鲜汤250g,纯高粱酒1000g,混匀,放入瓦缸,密封,2天后取出,包装、冷藏;
其中植物鲜汤是由含有可食用菌类和可食用海藻类的食材加水熬制而成。
在本发明的优选实施例中,所述可食用菌类选自香菇、平菇、杏鲍菇中的一种。
在本发明的优选实施例中,所述可食用海藻类选自海带、海藻、紫菜中的一种。
在本发明的优选实施例中,所述植物鲜汤的制备方法为:取黄豆芽1.6~2.4kg、鲜香菇1.6~2.4kg、海带400~600g、老姜230~270g,加水45~55kg,熬制5~6小时而成。
在本发明的优选实施例中,所述植物鲜汤的制备方法为:取黄豆芽2kg、鲜香菇2kg、海带500g、老姜250g,加水50kg,熬制5~6小时而成。
在本发明的优选实施例中,所述纯高粱酒为55~60度。
在本发明的优选实施例中,所述纯高粱酒为55度。
与现有技术相比,本发明具有的有益效果为:
(1)本发明利用菌类和海产品等熬制的植物鲜汤对发酵后的豆豉进行腌制,避免添加味精、鸡精等化工调料,使产品拥有自然浓郁的鲜香之味,食用也更加健康。
(2)本发明添加纯高粱酒,不仅起到杀菌作用,同时可以去除豆豉的豆腥味,并且利于发酵,使产品香气柔和,口感香醇。
(3)本发明将发酵后的黄豆与特定配比的盐、姜末、红椒末和植物鲜汤及高粱酒混合发酵,配料十分简单,制备的成品很好的保留了豆豉原有的味道,并且色泽鲜亮、口感独特。
具体实施方式
下面结合具体实施例对本发明作进一步的详细描述。但不应将此理解为本发明上述主题的范围仅限于以下的实施例,凡基于本发明内容所实现的技术均属于本发明的范围。
实施例1
一种剁椒水豆豉,制备方法如下:
(1)干黄豆(精选)2.5kg,置于6kg水中浸泡12小时,沥干水后蒸40分钟,沥干水后置于炒锅中炒干,放冷至30℃,用湿纱布包好放入保温容器中自然发酵7天;
(2)取出黄豆,加入盐550g,姜末950g,小红椒末1050g,植物鲜汤300g,纯高粱酒(55度)80g,混匀,放入瓦缸,密封,2天后取出,包装、冷藏;
其中,植物鲜汤的制备方法为:取黄豆芽2kg、平菇2kg、海藻500g、老姜250g,加水50kg,熬制5~6小时而成。
实施例2
一种剁椒水豆豉,制备方法如下:
(1)干黄豆(精选)3.5kg,置于9kg水中浸泡15小时,沥干水后蒸50分钟,沥干水后置于炒锅中炒干,放冷至50℃,用湿纱布包好放入保温容器中自然发酵10天;
(2)取出黄豆,加入盐650g,姜末1050g,小红椒末950g,植物鲜汤200g,纯高粱酒(60度)120g,混匀,放入瓦缸,密封,5天后取出,包装、冷藏;
其中,植物鲜汤的制备方法为:取杏鲍菇2kg、紫菜500g、老姜250g,加水50kg,熬制5~6小时而成。
实施例3
一种剁椒水豆豉,制备方法如下:
(1)干黄豆(精选)3kg,置于6kg水中浸泡12小时,沥干水后蒸40分钟,沥干水后置于炒锅中炒干,放冷至35℃,用湿纱布包好放入保温容器中自然发酵7天;
(2)取出黄豆,加入盐500g,姜末1000g,小红椒末1000g,植物鲜汤250g,纯高粱酒(58度)100g,混匀,放入瓦缸,密封,2天后取出,包装、冷藏;
其中,植物鲜汤的制备方法为:取黄豆芽1.6kg、鲜香菇2.4kg、海带600g、老姜230g,加水45kg,熬制5小时而成。
实施例4
一种剁椒水豆豉,制备方法如下:
(1)干黄豆(精选)3kg,置于6kg水中浸泡12小时,沥干水后蒸40分钟,沥干水后置于炒锅中炒干,放冷至35℃,用湿纱布包好放入保温容器中自然发酵7天;
(2)取出黄豆,加入盐500g,姜末1000g,小红椒末1000g,植物鲜汤250g,纯高粱酒(55度)100g,混匀,放入瓦缸,密封,2天后取出,包装、冷藏;
其中,植物鲜汤的制备方法为:取黄豆芽2.4kg、鲜香菇1.6kg、海带400g、老姜270g,加水55kg,熬制6小时而成。
实施例5
一种剁椒水豆豉,制备方法如下:
(1)干黄豆(精选)3kg,置于6kg水中浸泡12小时,沥干水后蒸40分钟,沥干水后置于炒锅中炒干,放冷至35℃,用湿纱布包好放入保温容器中自然发酵8天;
(2)取出黄豆,加入盐500g,姜末1000g,小红椒末1000g,植物鲜汤250g,纯高粱酒(55度)100g,混匀,放入瓦缸,密封,3天后取出,包装、冷藏;
其中,植物鲜汤的制备方法为:取黄豆芽2kg、鲜香菇2kg、海带500g、老姜250g,加水50kg,熬制6小时而成。
Claims (8)
1.一种剁椒水豆豉的制备方法,其特征在于包含以下步骤:
(1)干黄豆(精选)2.5~3.5kg,水中浸泡12~15小时,沥干水后蒸熟,沥干水后置于炒锅中炒干,放冷至30~50℃,用湿纱布包好放入保温容器中自然发酵7~10天;
(2)取出黄豆,加入盐550~650g,姜末950~1050g,小红椒末950~1050g,植物鲜汤200~300g,纯高粱酒80~120g,混匀,放入瓦缸,密封,2~5天后取出,包装、冷藏;
其中植物鲜汤是由含有可食用菌类和可食用海藻类的食材加水熬制而成。
2.根据权利要求1所述的剁椒水豆豉的制备方法,其特征在于包含以下步骤:
(1)干黄豆(精选)3kg,置于6~9kg水中浸泡12小时,沥干水后蒸40~50分钟,沥干水后置于炒锅中炒干,放冷至30~35℃,用湿纱布包好放入保温容器中自然发酵7~10天;
(2)取出黄豆,加入盐500g,姜末1000g,小红椒末1000g,植物鲜汤250g,纯高粱酒1000g,混匀,放入瓦缸,密封,2天后取出,包装、冷藏;
其中植物鲜汤是由含有可食用菌类和可食用海藻类的食材加水熬制而成。
3.根据权利要求1和2所述的剁椒水豆豉的制备方法,其特征在于所述可食用菌类选自香菇、平菇、杏鲍菇中的一种。
4.根据权利要求1和2所述的剁椒水豆豉的制备方法,其特征在于所述可食用海藻类选自海带、海藻、紫菜中的一种。
5.根据权利要求1和2所述的剁椒水豆豉的制备方法,其特征在于所述植物鲜汤的制备方法为:取黄豆芽1.6~2.4kg、鲜香菇1.6~2.4kg、海带400~600g、老姜230~270g,加水45~55kg,熬制5~6小时而成。
6.根据权利要求5所述的剁椒水豆豉的制备方法,其特征在于所述植物鲜汤的制备方法为:取黄豆芽2kg、鲜香菇2kg、海带500g、老姜250g,加水50kg,熬制5~6小时而成。
7.根据权利要求1和2所述的剁椒水豆豉的制备方法,其特征在于所述纯高粱酒为55~60度。
8.根据权利要求1和2所述的剁椒水豆豉的制备方法,其特征在于所述纯高粱酒为55度。
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