CN110050987A - 一种红酸酱的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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Abstract
本发明实施例公开了一种红酸酱的制备方法,涉及食品调味料技术领域,所述制备方法包括以下步骤:(1)原料的准备;(2)发酵西红柿的制备;(3)发酵红辣椒的制备;(4)酱料的熬制;本发明实施例一种红酸酱的制备方法采用纯天然的西红柿和红辣椒为主材料,保证了食品的安全性;采用该制备方法制得的红酸酱色泽鲜红、酱状细腻,酸中带点微辣,口感舒适,具有开胃消食,暑热消渴还有生津止渴的作用,保质期18个月,风味持久,适用于面条、火锅、水饺、薯条、关东煮等食物的调味中。
Description
技术领域
本发明实施例涉及食品调味料技术领域,具体涉及一种红酸酱的制备方法。
背景技术
酱料日常生活中在人们心中占据重要位置,人们在涮火锅、吃白切食物时通常会利用酱料来为食物提味,而酱料也能将白切、水煮食物的鲜味发挥到最大限度。但由于大众口味不尽相同,存在着地区的差异性,因此不同地区酱料也有所不同。市面上的酱料,尽管口味各异,选择繁多,但或多或少都添加了化学成分,不完全是用纯天然的材料制成。在食用时,易对人体产生危害。随着人们的生活水平提高和保健意识的增强,更多的食品消费者不仅追求食品的食用方便,而且对食品的安全、美味、保健有了更高的要求。
目前市场上酱汁酸味主要依靠添加酿造食醋体现,在酱汁烹饪出锅前加入酿造食醋,酸爽开胃。工业化生产速冻酱汁的酱汁调制完成后需要进行包装及速冻,出餐过程中再进行解冻,加热后配以主辅料炒制出锅。食醋的主要呈酸味成分为醋酸,醋酸在受热过程中极易分解,酸味不稳定,严重影响产品质量。
发明内容
为此,本发明实施例提供一种红酸酱的制备方法,以解决现有技术中酱料食用不安全,产品质量不稳定等问题。
为了实现上述目的,本发明实施例提供如下技术方案:
一种红酸酱的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)原料的准备
将选好的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵45-60天得到发酵西红柿;
(3)发酵红辣椒的制备
将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于17-23℃温度下发酵45-60天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按3-5:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制5-10分钟,然后改小火熬制20-30分钟,最后加鸡精进行提味即得红酸酱。
西红柿又名番茄,是人们日常生活中不可缺少的美味佳品。据营养学家研究测定:每人每天食用50克-100克鲜番茄,即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”,有抑制细菌的作用;含的苹果酸、柠檬酸和糖类,有助消化的功能。番茄含有丰富的营养,又有多种功用被称为神奇的菜中之果。番茄内的苹果酸和柠檬酸等有机酸,还有增加胃液酸度,帮助消化,调整胃肠功能的作用。番茄中含有果酸,能降低胆固醇的含量,对高血脂症很有益处。番茄富含维生素A、维生素C、维生素B1、维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素,还含有蛋白质、糖类、有机酸、纤维素。而且,早中晚各吃一个西红柿,对于去除黑眼圈有效果。
现有西红柿制作方法大都作为辅料比较多,现有的辣酱制作过于辛辣,用西红柿作为主料来制作辣酱,味道甜辣,适用于大多数人的口味,特别用来没有胃口的朋友用来开胃,增强自己的食欲。
该制备方法中将西红柿和红辣椒分别进行发酵处理,这样能够保证西红柿和红辣椒各自的风味,避免混合发酵导致的串味,影响酱料的口感,同时也方便进行配料;发酵过程中加入白酒,在发酵过程中起到保质、保鲜和杀菌的效果,进一步对酱料的长期储存起到更好的效果。
在一个实施方式中,所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可。
在一个实施方式中,所述辅助调味料为生姜、蒜苗和葱苗中的一种或者几种。
在一个实施方式中,所述食用油为植物油。
在一个实施方式中,所述西红柿为成熟的无腐烂、无虫害的西红柿。
在一个实施方式中,所述红辣椒为无腐烂、无虫害的新鲜辣椒。
在一个实施方式中,所述白酒为度数大于53度的白酒。
在一个实施方式中,步骤(4)中所述发酵西红柿与发酵红辣椒的质量比为4:1。
本发明实施例具有如下优点:
本发明实施例一种红酸酱的制备方法采用纯天然的西红柿和红辣椒为主材料,保证了食品的安全性;采用该制备方法制得的红酸酱色泽鲜红、酱状细腻,酸中带点微辣,口感舒适,具有开胃消食,暑热消渴还有生津止渴的作用,保质期18个月,风味持久,适用于面条、火锅、水饺、薯条、关东煮等食物的调味中。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种红酸酱的制备方法包括以下步骤:
(1)原料的准备
选取成熟的无腐烂、无虫害的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;所述白酒为度数大于53度的白酒;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵45天得到发酵西红柿;
(3)发酵红辣椒的制备
选取无腐烂、无虫害的新鲜红辣椒,将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于17℃温度下发酵45天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按3:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制5分钟,然后改小火熬制20分钟,最后加鸡精进行提味即得红酸酱。
所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可;所述辅助调味料为生姜、蒜苗和葱苗。
实施例2
一种红酸酱的制备方法包括以下步骤:
(1)原料的准备
选取成熟的无腐烂、无虫害的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;所述白酒为度数大于53度的白酒;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵60天得到发酵西红柿;
(3)发酵红辣椒的制备
选取无腐烂、无虫害的新鲜红辣椒,将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于23℃温度下发酵60天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按4:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制5分钟,然后改小火熬制20分钟,最后加鸡精进行提味即得红酸酱。
所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可;所述辅助调味料为生姜、蒜苗和葱苗。
实施例3
一种红酸酱的制备方法包括以下步骤:
(1)原料的准备
选取成熟的无腐烂、无虫害的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;所述白酒为度数大于53度的白酒;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵60天得到发酵西红柿;
(3)发酵红辣椒的制备
选取无腐烂、无虫害的新鲜红辣椒,将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于23℃温度下发酵60天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按5:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制10分钟,然后改小火熬制30分钟,最后加鸡精进行提味即得红酸酱。
所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可;所述辅助调味料为生姜、蒜苗和葱苗。
实施例4
一种红酸酱的制备方法包括以下步骤:
(1)原料的准备
选取成熟的无腐烂、无虫害的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;所述白酒为度数大于53度的白酒;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵50天得到发酵西红柿;
(3)发酵红辣椒的制备
选取无腐烂、无虫害的新鲜红辣椒,将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于20℃温度下发酵50天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按4:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制8分钟,然后改小火熬制25分钟,最后加鸡精进行提味即得红酸酱。
所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可;所述辅助调味料为生姜、蒜苗和葱苗。
实施例5
一种红酸酱的制备方法包括以下步骤:
(1)原料的准备
选取成熟的无腐烂、无虫害的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;所述白酒为度数大于53度的白酒;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵50天得到发酵西红柿;
(3)发酵红辣椒的制备
选取无腐烂、无虫害的新鲜红辣椒,将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于20℃温度下发酵50天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按4.5:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制5分钟,然后改小火熬制20分钟,最后加鸡精进行提味即得红酸酱。
所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可;所述辅助调味料为生姜、蒜苗和葱苗。
随机抽取200位健康受试者,年龄为18~60岁对实施例1、实施例2、实施例3、实施例4和实施例5制备的红酸酱与市售红酸酱进行口感评定,每种产品口感评定前需要用矿泉水漱口,实施例和市售红酸酱的试吃结果如表1:
表1:实施例和市售红酸酱的试吃结果
试吃结果显示:实施例1、实施例2、实施例3、实施例4和实施例5制备的红酸酱的口感最优人数均比市售的红酸酱口感好,且实施例2的口感最好。
另外,对本发明的实施例制备的红酸酱做保质期储存,其产品的保质期均为18个月,且风味持久,相比市场上的红酸酱、酸辣酱12个月的保质期要更长。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (8)
1.一种红酸酱的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)原料的准备
将选好的西红柿洗净,晾干,然后粉碎成西红柿浆料备用,取仔姜、大蒜、白酒、食盐、红辣椒备用;其中仔姜、大蒜、白酒、西红柿、食盐、红辣椒的质量比为1:1:3:100:5:100;
(2)发酵西红柿的制备
将步骤(1)制备的西红柿浆料、部分食盐和部分白酒放于第一发酵罐中,混合均匀,然后将第一发酵罐放置于阴凉通风处发酵45-60天得到发酵西红柿;
(3)发酵红辣椒的制备
将红辣椒、仔姜和大蒜粉碎后与剩余的食盐和剩余的白酒一起放于第二发酵罐中,混合均匀,然后将第二发酵罐于17-23℃温度下发酵45-60天得到发酵红辣椒;
(4)酱料的熬制
将发酵西红柿与发酵红辣椒按3-5:1的质量比混合均匀,然后放入球磨机内进行粉碎得到初混料;将初混料放置于预备油中先大火熬制5-10分钟,然后改小火熬制20-30分钟,最后加鸡精进行提味即得红酸酱。
2.如权利要求1所述的一种红酸酱的制备方法,其特征在于,所述预备油的制备方法如下:将食用油放入锅中加热至60℃,放入辅助调味料,转小火待熬出香味,过滤取油汁即可。
3.如权利要求2所述的一种红酸酱的制备方法,其特征在于,所述辅助调味料为生姜、蒜苗和葱苗中的一种或者几种。
4.如权利要求2所述的一种红酸酱的制备方法,其特征在于,所述食用油为植物油。
5.如权利要求1所述的一种红酸酱的制备方法,其特征在于,所述西红柿为成熟的无腐烂、无虫害的西红柿。
6.如权利要求1所述的一种红酸酱的制备方法,其特征在于,所述红辣椒为无腐烂、无虫害的新鲜辣椒。
7.如权利要求1所述的一种红酸酱的制备方法,其特征在于,所述白酒为度数大于53度的白酒。
8.如权利要求1所述的一种红酸酱的制备方法,其特征在于,步骤(4)中所述发酵西红柿与发酵红辣椒的质量比为4:1。
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