CN109645439A - 一种糟酸番茄姜辣酱 - Google Patents
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Abstract
本发明糟酸番茄姜辣酱,涉及一种酱类配制,其包括设备置配、原料配制、高温灭菌工艺步骤,主要是先将酒糟与清选干净的番茄、生姜、辣椒、胡椒、蒜米、香料和食盐、防腐剂按比例为4‑3∶3‑2∶1‑0.8∶1‑2∶0.5∶0.5‑0.7∶0.3‑0.1∶0.2‑0.4∶0.1‑0.3称量酒糟、番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂进行组配,并将组配原料料一并粉碎细化搅匀,再灌装入瓶罐内加热灭菌处理1‑2小时,密封保存自然提质13‑15天后,即得到色香味俱佳的糟酸番茄姜辣酱。因糟酸番茄姜辣酱含有糟酸和低度酒及生姜、辣椒、胡椒、蒜米、香料、食盐、调味剂等防腐、抗菌、灭菌物质,故其保鲜和保质期超长。
Description
技术领域
本发明涉及一种食用酱,特别是一种糟酸番茄姜辣酱。
背景技术
人们日常在烹调腥味较重的鱼类时,大都少不了用番茄、生姜、辣椒等佐料和调味品去腥保鲜提质,但这些佐料和调味品临时备料加工需要花费大量时间和精力,既繁琐又易造成浪费,亦不易保存与携带。同时,普通成品番茄酱类缺乏姜、辣、麻味或分量不足和加工生产成本与销售价位较高,且各种酿酒企业和作坊用主杂粮发酵酿酒后所余酒糟大都作废料或饲料等简单处理掉,造成可食用资源浪费并降低综合经济效益发展。因此,人们更需要一种配置更全面、分量充足、食用便捷、价廉物美并可与类似进口酱类媲美的综合型糟酸番茄姜辣酱。
发明内容
本发明的目的是针对市场糟酸番茄姜辣酱短缺和需求问题,提供一种配制技术先进、糟酸番茄主配、姜辣麻味俱全、精致简便卫生、实惠美味易携、绿色安全环保,综合使用效益和经济效益显著的糟酸番茄姜辣酱配制方法。
本发明为实现上述目的所采用的技术方案是:一种糟酸番茄姜辣酱,其特征在于,该酱的配制方法和流程主要是先将酒糟吸氧发酸24小时,再与事先清选好的生姜、辣椒、胡椒、蒜米、香料、食盐等主配料按比例称量一起粉碎搅匀,并用高温灭菌装置加热灭菌1-2小时,再灌装入专用瓶罐封存保质3-5天即得到。
所述香料为相同比例称量的八角、薄荷、桂皮粉碎混合料。
所述糟酸番茄姜辣酱中含有糟酸和低度酒及生姜、辣椒、胡椒、蒜米、香料、食盐、调味剂等防腐、抗菌、灭菌物质,故其保鲜和保质期超长。
配制工艺:
1、设备置配:根据生产规模,备好瓜类保鲜堆放仓库及磅秤、清选机、粉碎机、搅拌机、灌装机、高温灭菌装置和标准专用灌装瓶(罐)等设置,并将所需设置清洗干净备用;
2、原料配制:先用清洗自选机(也可手工清选)将番茄、生姜、辣椒、胡椒、蒜米、香料等清选,并以10为基率,按酒糟与番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂比例为4-3∶3-2∶1-0.8∶1-2∶0.5∶0.5-0.7∶0.3-0.1∶0.2-0.4∶0.1-0.3分别称量酒糟、番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂进行组配,并将组配好的主配料一并投入粉碎机中进行粉碎细化,同时用搅拌机将该酱搅拌均匀,再用灌装机将该酱灌装入专用瓶或罐内;
3、高温灭菌:将灌装好的该酱投入高效密封的高温蒸煮灭菌装置中进行加热蒸熟和灭菌处理1-2小时后,再将所灌装瓶或罐密封保存13-15天促使酱体自然提质,开封即得到色香味俱佳的糟酸番茄姜辣酱。
因瓜果酱中含有糟酸剂和低度酒及生姜、辣椒、胡椒、蒜米、香料、食盐、调味剂等防腐、抗菌、灭菌物质,故糟酸番茄姜辣酱保鲜和保质期超长。
如此不断进行上述相关项运作,即可快速、高效、优质和大量生产糟酸番茄姜辣酱。
有益效果:
本发明充分利用各种酿酒企业用主杂粮发酵酿酒后所余酒糟与番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、调味剂精细配制糟酸番茄姜辣酱。其配制方法科学、精致、易行和有效,并可大量消耗各种酒糟和相关主配料,并促进酱类市场进一步发展和满足人们日益增长的日常生活需要。
具体实施方式
实施例1:先用清洗自选机(也可手工清选)将番茄、生姜、辣椒、胡椒、蒜米、香料等清选备用;
均以10为基率,按酒糟与番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂比例为4-3∶3-2∶1-0.8∶1-2∶0.5∶0.5-0.7∶0.3-0.1∶0.2-0.4∶0.1-0.3分别称量酒糟40kg、番茄30kg、生姜10kg、辣椒10kg、胡椒5kg、蒜米5kg、香料3kg、食盐2kg、防腐剂1kg进行组配,并将组配好的主配料一并投入粉碎机中进行粉碎细化,同时用搅拌机将该酱搅拌均匀成混合酱料;
按量用灌装机将混合酱料灌装入专用瓶罐内,再将灌装好的混合酱料投入高效密封的高温灭菌装置中进行加热灭菌处理1小时,并将所灌装瓶罐密封保存自然提质13天后,开封即得到风味独特的糟酸番茄姜辣酱。
实施例2:
先用清洗自选机(也可手工清选)将番茄、生姜、辣椒、胡椒、蒜米、香料等清选备用;
均以10为基率,按酒糟与番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂比例为3.5∶2.5∶0.9∶1.5∶0.5∶0.6∶0.2∶0.3∶0.2分别称量酒糟35kg、番茄25kg、生姜9kg、辣椒15kg、胡椒5kg、蒜米6kg、香料2kg、食盐3kg、防腐剂2kg进行组配,并将组配好的主配料一并投入粉碎机中进行粉碎细化,同时用搅拌机将该酱搅拌均匀成混合酱料;
按量用灌装机将混合酱料灌装入专用瓶罐内,再将灌装好的混合酱料投入高效密封的高温灭菌装置中进行加热灭菌处理1.5小时,并将所灌装瓶罐密封保存自然提质14天后,开封即得到风味独特的糟酸番茄姜辣酱。
实施例3:
先用清洗自选机(也可手工清选)将番茄、生姜、辣椒、胡椒、蒜米、香料等清选备用;
均以10为基率,按酒糟与番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂比例为3∶2∶0.8∶2∶0.5∶0.7∶0.1∶0.4∶0.3分别称量酒糟30kg、番茄20kg、生姜8kg、辣椒20kg、胡椒5kg、蒜米7kg、香料1kg、食盐4kg、防腐剂3kg进行组配,并将组配好的主配料一并投入粉碎机中进行粉碎细化,同时用搅拌机将该酱搅拌均匀成混合酱料;
按量用灌装机将混合酱料灌装入专用瓶罐内,再将灌装好的混合酱料投入高效密封的高温灭菌装置中进行加热灭菌处理2小时,并将所灌装瓶罐密封保存自然提质15天后,开封即得到风味独特的糟酸番茄姜辣酱。
Claims (4)
1.一种糟酸番茄姜辣酱,其特征在于:所述糟酸番茄姜辣酱主要是先用清洗自选机(也可手工清选)将番茄、生姜、辣椒、胡椒、蒜米、香料等清选,并以10为基率,按酒糟与番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂比例为4-3∶3-2∶1-0.8∶1-2∶0.5∶0.5-0.7∶0.3-0.1∶0.2-0.4∶0.1-0.3分别称量酒糟、番茄、生姜、辣椒、胡椒、蒜米、香料、食盐、防腐剂进行组配,并将组配好的主配料一并投入粉碎机中进行粉碎细化,同时用搅拌机将该酱搅拌均匀,再用灌装机将该酱灌装入专用瓶或罐内。
2.将灌装好的该酱投入高效密封的高温蒸煮灭菌装置中进行加热蒸熟和灭菌处理1-2小时后,再将所灌装瓶或罐密封保存13-15天促使酱体自然提质,开封即得到色香味俱佳的糟酸番茄姜辣酱。
3.如权利要求1所述的糟酸番茄姜辣酱,其特征在于:所述香料为相同比例称量的八角、薄荷、桂皮粉碎混合料。
4.如权利要求1所述的糟酸番茄姜辣酱,其特征在于:所述糟酸番茄姜辣酱中含有糟酸和低度酒及生姜、辣椒、胡椒、蒜米、香料、食盐、调味剂等防腐、抗菌、灭菌物质,故其保鲜和保质期超长。
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