CN109527503A - 干巴菌油辣子的制作方法 - Google Patents
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- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 26
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- 244000089698 Zanthoxylum simulans Species 0.000 description 1
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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
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
干巴菌油辣子的制作方法，将干巴菌挑拣、清洗、晒干后打碎；将花生炒熟；按照干巴菌：辣椒粉：食盐：花椒粉：花生：菜籽油为1:28～32:6～8:1.5～2.5:2.5～3.5:14～16的配比配料，先将菜籽油加热到90～110℃，再降温至70～80℃，放入干巴菌炸0.5～1分钟，再加入辣椒粉、盐、花椒粉、花生，搅拌均匀，冷却至常温即得到干巴菌油辣子。本发明由于加入了干巴菌，加之对油温和炸制时间的控制得当，在充分释放干巴菌香味的同时，最大限度地保留了干巴菌的有益成分和营养，大幅降低了油辣子的香燥程度，人们食用后口感不燥，不易上火。
Description
技术领域
本发明属于食品制作方法技术领域。
背景技术
油辣子是我国很多地方的人们喜食的调味料，一般是用热油油炸干辣椒面而得，制作方法通常是将热油浇淋在辣椒粉上，或者将辣椒粉倒入热油中而得。油辣子因具有独特的香辣味，在我国西南和西北地区，人们在食用面条、米粉等煮品、拌凉菜、制作蘸料时都喜欢添加油辣子。现有的油辣子，其主要成分就是植物油和辣椒粉，有时还会加入少量的芝麻、花生，以提升其香味，有的甚至还会加入香精。长期以来，人们制作油辣子只想到突出其香辣味，因此在制作时，除了以辣椒粉作为主料以外，辅料基本都是采用传统的香料如花生、芝麻、花椒等，这类油辣子虽然香味突出，但其香味较为单一，且香燥，食用后易上火。
发明内容
本发明的目的是解决现有油辣子香味单一、香燥的不足，提供一种香味独特、营养丰富、食用后不易上火的干巴菌油辣子的制作方法。
本发明的目的通过如下技术方案实现。
干巴菌油辣子的制作方法，将干巴菌挑拣、清洗、晒干后打碎；将花生炒熟；按照干巴菌：辣椒粉：食盐：花椒粉：花生：菜籽油为1:28～32:6～8:1.5～2.5:2.5～3.5:14～16的配比配料，先将菜籽油加热到90～110℃，再降温至70～80℃，放入干巴菌炸0.5～1分钟，再加入辣椒粉、盐、花椒粉、花生，搅拌均匀，冷却至常温即得到干巴菌油辣子。
本发明可将炒熟的花生打碎使用。
干巴菌是云南省特有的珍稀野生食用菌，其味道特别鲜香，风味独特，且富含多种维生素、优质蛋白、硒、抗氧化物质及其他有益于人体的成分，营养丰富。本发明创造性地将干巴菌打碎后先短暂油炸，使干巴菌的香味充分释放出来后，再加入辣椒粉、盐、花椒粉、花生，使得制作的干巴菌油辣子具有浓郁的干巴菌的独特香味，与传统的油辣子在口感上产生显著的区别，用于煮品、拌凉菜、佐餐都十分美味。此外，由于干巴菌的加入，加之对油温和炸制时间的控制得当，在充分释放干巴菌香味的同时，最大限度地保留了干巴菌的有益成分和营养，大幅降低了油辣子的香燥程度，人们食用后口感不燥，不易上火。本发明的配料比例合理，使得各味料的香味在最终制得的油辣子中体现最为恰当适口，相得益彰，并且更加突出了主料油辣子的香味。
具体实施方式
实施例1
干巴菌油辣子的制作方法，选用新采摘的优质干巴菌，挑拣除去夹杂的杂草、泥沙等，清洗、晒干后打碎；将花生炒熟备用。按照干巴菌：辣椒粉：食盐：花椒粉：花生：菜籽油为1:28:7:1.5:3:16的配比配料，先将菜籽油加热到90～100℃，再降温至70～80℃，放入干巴菌炸0.5分钟，再加入辣椒粉、盐、花椒粉、花生，搅拌均匀，冷却至常温即得到干巴菌油辣子。本发明只能采用菜籽油制作，不能用大豆油、花生油等其他植物油，因为采用其他植物油炸出的干巴菌，菌香味会受到干扰，香味不纯正。将菜籽油先加热到90℃以上，是为了先去除菜籽油的菜籽腥味，使最后制得的油辣子香味纯正，没有菜籽的异味。高温的菜籽油必须降温至70～80℃才能放入干巴菌炸制，温度过高会将干巴菌炸焦糊，不仅菌香味损失严重，营养成分也会基本损失，温度过低，菌香不能充分释放。油炸干巴菌的时间也不能过长，时间太长，菌香散发过多且营养损耗大。为了确保油辣子香味纯正，本发明的油辣子，不能添加芝麻，芝麻的添加会影响干巴菌的菌香味。
本发明的配料比例和制作工艺，充分发挥了各味配料的优势，将各味配料的特色香味用最合理的工艺予以发挥，制备得到的干巴菌油辣子香味浓郁，并且香味十分独特，食用不易上火，解决了传统油辣子香味单一、香燥、食用后易上火的不足。
实施例2
干巴菌油辣子的制作方法，选用优质干巴菌，挑拣、清洗、晒干后舂碎；将花生炒熟冷却后，打碎成花生碎备用。按照干巴菌：辣椒粉：食盐：花椒粉：花生碎：菜籽油为1: 32:8:1.5:2.5:15的配比配料，先将菜籽油加热到100～110℃，再降温至70～75℃，放入干巴菌炸1分钟，再加入辣椒粉、盐、花椒粉、花生碎，搅拌均匀，冷却至常温即得到干巴菌油辣子。
实施例3
干巴菌油辣子的制作方法，选用优质干巴菌，挑拣、清洗、晒干后舂碎；将花生炒熟冷却后去皮，打碎成花生碎备用。按照干巴菌：辣椒粉：食盐：花椒粉：花生碎：菜籽油为1:30:6:2.5:3.5:14的配比配料，先将菜籽油加热到100℃左右，再降温至75～80℃，放入干巴菌炸40秒，再加入辣椒粉、盐、花椒粉、花生碎，搅拌均匀，冷却至常温即得到干巴菌油辣子。
实施例4
干巴菌油辣子的制作方法，选用优质干巴菌，挑拣、清洗、晒干后打碎；将花生炒熟冷却后备用。按照干巴菌：辣椒粉：食盐：花椒粉：花生：菜籽油为1:30:7:2:3:15的配比配料，先将菜籽油加热到100℃左右，再降温至75～80℃，放入干巴菌炸40秒，再加入辣椒粉、盐、花椒粉、花生，搅拌均匀，冷却至常温即得到干巴菌油辣子。
Claims (2)
1.干巴菌油辣子的制作方法，其特征在于，将干巴菌挑拣、清洗、晒干后打碎；将花生炒熟；按照干巴菌：辣椒粉：食盐：花椒粉：花生：菜籽油为1:28～32:6～8:1.5～2.5:2.5～3.5:14～16的配比配料，先将菜籽油加热到90～110℃，再降温至70～80℃，放入干巴菌炸0.5～1分钟，再加入辣椒粉、盐、花椒粉、花生，搅拌均匀，冷却至常温即得到干巴菌油辣子。
2.根据权利要求1所述的干巴菌油辣子的制作方法，其特征在于，将炒熟的花生打碎使用。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1353953A (zh) * | 2000-11-22 | 2002-06-19 | 黄南芬 | 纯天然干巴菌食用添加剂及其应用 |
| CN1695490A (zh) * | 2005-07-04 | 2005-11-16 | 周恒美 | 一种鸡枞油辣椒及其制备方法 |
| CN102823836A (zh) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | 一种调味料及其制备方法 |
| CN104366421A (zh) * | 2014-11-26 | 2015-02-25 | 云南瑞宝生物科技有限公司 | 一种辣椒油及其制备方法 |
| CN104938983A (zh) * | 2015-06-08 | 2015-09-30 | 贵州隆喜食品有限责任公司 | 一种油辣椒的制备方法 |
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- 2018-12-03 CN CN201811462885.1A patent/CN109527503A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1353953A (zh) * | 2000-11-22 | 2002-06-19 | 黄南芬 | 纯天然干巴菌食用添加剂及其应用 |
| CN1695490A (zh) * | 2005-07-04 | 2005-11-16 | 周恒美 | 一种鸡枞油辣椒及其制备方法 |
| CN102823836A (zh) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | 一种调味料及其制备方法 |
| CN104366421A (zh) * | 2014-11-26 | 2015-02-25 | 云南瑞宝生物科技有限公司 | 一种辣椒油及其制备方法 |
| CN104938983A (zh) * | 2015-06-08 | 2015-09-30 | 贵州隆喜食品有限责任公司 | 一种油辣椒的制备方法 |
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