CN109430754A - 一种富钙油性剁椒及其制备方法 - Google Patents
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种富钙油性剁椒及其制备方法,该富钙油性剁椒原料包括:红辣椒、青辣椒、白酒、食盐、活性钙、生姜、大蒜、植物油、木姜油。该富钙油性剁椒制备方法包括以下步骤:辣椒主料预处理、发酵、活性钙反应、配料、二次配料、装瓶。本发明改进了传统剁椒的生产工艺,在制作工程中加入活性钙及油性辅料,通过活性钙反应和隔绝空气中氧气,以防止剁椒产生二次发酵导致味道变酸的问题,既提高剁椒的储存时间,又稳定产品性能,还使本发明所公开的一种富钙油性剁椒在传统剁椒营养物质的基础上增加醋酸钙、软脂酸、硬脂酸、甾醇、麦胚酚、磷脂、维生素E及胆碱等营养物质,进一步提升产品的风味及营养价值。
Description
技术领域
本发明涉及辣椒加工领域,具体涉及一种富钙油性剁椒及其制备方法。
背景技术
剁椒又名坛子辣椒、剁辣椒,主要原料为新鲜辣椒、食盐等,主要用于炒菜、凉拌、火锅等,味道辛辣鲜美,深受人们喜爱。但传统的剁椒制备方法容易产生二次发酵,产生过多乳酸,导致味道变酸,影响口感,降低剁椒风味。
发明内容
本发明的目的在于提供一种富钙油性剁椒的制备方法,在剁椒的制作过程中,加入活性钙,使剁椒在储存过程中产生的乳酸与钙相结合,增加营养成分乳酸钙,防止剁椒产生二次发酵,导致味道变酸,提高剁椒的香味和风味。同时,本发明将传统剁椒制作方法由素性改为油性,隔绝空气中的氧气,阻止产品酸化程度进一步的发生,既提高剁椒的储存时间,又稳定产品性能,还使本发明所公开的一种富钙油性剁椒在传统剁椒营养物质的基础上增加醋酸钙、软脂酸、硬脂酸、甾醇、麦胚酚、磷脂、维生素E及胆碱等营养物质,进一步提升产品的风味及营养价值。
本发明所公开的一种富钙油性剁椒,由辣椒主料、发酵辅料、活性钙、调味辅料和油性辅料组成,其中辣椒主料所占的重量百分比为40%—75%,发酵辅料所占的重量百分比为10%—30%,活性钙所占的重量百分比为0.5%—8%,调味辅料所占的重量百分比为10%—30%,油性辅料所占的重量百分比为7%—25%。
本发明所述的富钙油性剁椒中的辣椒主料由下列一种或几种原料组成:红辣椒、青辣椒。
本发明所述的富钙油性剁椒中的发酵辅料由下列一种或几种原料组成:白酒、食盐。
本发明所述的富钙油性剁椒中的活性钙是以牡蛎壳为原料提制出来的食品营养添加剂。
本发明所述的富钙油性剁椒中的调味辅料由下列一种或几种原料组成:生姜、大蒜。
本发明所述的富钙油性剁椒中的油性辅料由下列一种或几种原料组成:植物油、木姜油。
本发明所述的富钙油性剁椒的制备方法包括以下步骤。(1)辣椒主料预处理:挑选新鲜的、无病虫害的、无机械损伤的辣椒主料,去梗,去杂质,清水冲洗干净,按配比混合,经剁椒机剁碎;(2)发酵:向预处理完成的辣椒主料中按配比添加发酵辅料,充分混合均匀,移至发酵罐密封发酵20天—60天;(3)活性钙反应:发酵完成后,按配比添加活性钙,充分混合均匀,进行活性钙反应24小时;(4)配料:挑选新鲜、无病虫害的调味辅料去皮、清洗、切片,按配比添加至活性钙反应完成的辣椒主料中,充分混合均匀;(5)二次配料:向完成配料的辣椒主料中按配比添加油性辅料,充分混合均匀;(6)装瓶:完成二次配料后,装入瓶中密封,即制得一种富钙油性剁椒。
附图说明
图1是本发明富钙油性剁椒制造方法的工艺流程图。
具体实施方式
下述实施例1—6是富钙油性剁椒的各成分具体配比,实施例7是制备方法。
实施例1:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒46%、青辣椒14%、白酒10%、食盐15%、活性钙1%、生姜4%、大蒜5%、植物油9.5%、木姜油0.5%。
实施例2:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒30%、青辣椒30%、白酒10%、食盐15%、活性钙1%、生姜4%、大蒜5%、植物油9.5%、木姜油0.5%。
实施例3:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒25%、青辣椒25%、白酒10%、食盐10%、活性钙1%、生姜10%、大蒜9%、植物油9.5%、木姜油0.5%。
实施例4:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒60%、白酒5%、食盐10%、活性钙0.5%、生姜4.5%、大蒜10%、植物油9.5%、木姜油0.5%。
实施例5:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒30%、青辣椒30%、白酒5%、食盐10%、活性钙0.5%、生姜4.5%、大蒜10%、植物油9.5%、木姜油0.5%。
实施例6:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒30%、青辣椒30%、白酒5%、食盐10%、活性钙0.5%、生姜4.5%、大蒜10%、植物油10%。
实施例6:一种富钙油性剁椒,它是以下述重量百分比的原料制成:红辣椒35%、青辣椒35%、白酒5%、食盐10%、活性钙0.5%、生姜4.5%、大蒜5%、植物油4.5%、木姜油0.5%。
实施例7:富钙油性剁椒的制备方法按下列顺序完成:(1)辣椒主料预处理:挑选新鲜的、无病虫害的、无机械损伤的辣椒主料,去梗,去杂质,清水冲洗干净,按配比混合,经剁椒机剁碎;(2)发酵:向预处理完成的辣椒主料中按配比添加发酵辅料,充分混合均匀,移至发酵罐密封发酵20天—60天;(3)活性钙反应:发酵完成后,按配比添加活性钙,充分混合均匀,进行活性钙反应24小时;(4)配料:挑选新鲜、无病虫害的调味辅料去皮、清洗、切片,按配比添加至活性钙反应完成的辣椒主料中,充分混合均匀;(5)二次配料:向完成配料的辣椒主料中按配比添加油性辅料,充分混合均匀;(5)装瓶:完成二次配料后,装入瓶中密封,即制得一种富钙油性剁椒。
Claims (7)
1.一种富钙油性剁椒,由辣椒主料、发酵辅料、活性钙、调味辅料和油性辅料组成,其中辣椒主料所占的重量百分比为40%—75%,发酵辅料所占的重量百分比为10%—30%,活性钙所占的重量百分比为0.5%—8%,调味辅料所占的重量百分比为10%—30%,油性辅料所占的重量百分比为7%—25%。
2.根据权利要求1所述的富钙油性剁椒,其特征在于辣椒主料为下列一种或几种原料组成:红辣椒、青辣椒。
3.根据权利要求1所述的富钙油性剁椒,其特征在于发酵辅料由下列一种或几种原料组成:白酒、食盐。
4.根据权利要求1所述的富钙油性剁椒,其特征在于活性钙是以牡蛎壳为原料提制出来的食品营养添加剂。
5.根据权利要求1所述的富钙油性剁椒,其特征在于调味辅料由下列一种或几种原料组成:生姜、大蒜。
6.根据权利要求1所述的富钙油性剁椒,其特征在于油性辅料由下列一种或几种原料组成:植物油、木姜油。
7.一种制备权利要求1所述的富钙油性剁椒的方法,其特征在于:制备方法包括以下步骤:
(1)辣椒主料预处理:挑选新鲜的、无病虫害的、无机械损伤的辣椒主料,去梗,去杂质,清水冲洗干净,按配比混合,经剁椒机剁碎;
(2)发酵:向预处理完成的辣椒主料中按配比添加发酵辅料,充分混合均匀,移至发酵罐密封发酵20天—60天;
(3)活性钙反应:发酵完成后,按配比添加活性钙,充分混合均匀,进行活性钙反应24小时;
(4)配料:挑选新鲜、无病虫害的调味辅料去皮、清洗、切片,按配比添加至活性钙反应完成的辣椒主料中,充分混合均匀;
(5)二次配料:向完成配料的辣椒主料中按配比添加油性辅料,充分混合均匀;
(6)装瓶:完成二次配料后,装入瓶中密封,即制得一种富钙油性剁椒。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110326755A (zh) * | 2019-08-03 | 2019-10-15 | 刘玉琴 | 一种利用牡蛎壳加工干辣椒的方法 |
CN110463972A (zh) * | 2019-09-20 | 2019-11-19 | 贵州省册亨县兆丰食品有限责任公司 | 一种生蚝干辣椒的加工方法 |
CN113383927A (zh) * | 2021-06-28 | 2021-09-14 | 贵州卓豪食品有限公司 | 一种糟辣椒的加工工艺 |
WO2023050485A1 (zh) * | 2021-09-28 | 2023-04-06 | 祁东农交汇食品有限公司 | 一种低钠盐剁辣椒及其加工方法 |
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2018
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110326755A (zh) * | 2019-08-03 | 2019-10-15 | 刘玉琴 | 一种利用牡蛎壳加工干辣椒的方法 |
CN110463972A (zh) * | 2019-09-20 | 2019-11-19 | 贵州省册亨县兆丰食品有限责任公司 | 一种生蚝干辣椒的加工方法 |
CN113383927A (zh) * | 2021-06-28 | 2021-09-14 | 贵州卓豪食品有限公司 | 一种糟辣椒的加工工艺 |
WO2023050485A1 (zh) * | 2021-09-28 | 2023-04-06 | 祁东农交汇食品有限公司 | 一种低钠盐剁辣椒及其加工方法 |
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