CN110558541A - 山黄皮酸梅辣椒酱的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种山黄皮酸梅辣椒酱的制作方法，采用以下重量含量的原料，山黄皮(经食盐腌制)20‑60；酸梅(经食盐腌制)20‑50；新鲜辣椒40‑80；大蒜20‑50；米酒38度2‑5；米醋10‑20；酱油10‑20；冰糖5‑10；花生油2‑5；食盐2‑5。制作方法如下：(1)、将山黄皮去核使其皮破而不烂，酸梅去核捣烂，将辣椒和大蒜米切碎；(2)、将去核后的山黄皮和去核酸梅以及切碎的辣椒和大蒜加入酒，盐，醋，糖搅拌均匀；(3)、将搅拌均匀的酱化料装入陶缸使其不漏气密封进行自然发酵。本发明制备的山黄皮酸梅辣椒酱风味独特，山黄皮特有的香味得以体现，加入酸梅使辣椒酱香辣酸甜适中爽口开胃。
Description
技术领域
本发明是一种食品的制作方法，特别是以山黄皮酸梅为主要原料的辣椒酱的制作方法。
背景技术
在我国传统的饮食文化中，以辣椒作为主要原料的辣味调味品深受广大人民所喜爱。将辣椒制成的辣酱，在我国有着悠久的历史，是调味品家族的重要一员。目前中国是全球辣椒酱头号消费国和生产国，消费人群超过5亿，消费额以每年16％的高速递增。
辣椒酱是用辣椒制作成的酱料，是餐桌上比较常见的调味品。有油制和水制两种。油制是用芝麻油和辣椒制成，颜色鲜红，上面浮着一层芝麻油，容易保存。水制是用水和辣椒制成，颜色鲜红，加入蒜，姜，糖，盐，可以长期保存，味道更鲜美。
各个地区都有不同的地方风味辣椒酱。经过多年的发展，现在我国已经形成了许多具有地方特色的传统辣酱类产品，比较著名的有贵州的“老干妈”辣酱、安徽安庆豆瓣辣酱、西安“阿香婆”辣酱、湖南永丰辣酱以及香港的“李锦记”辣酱等。这些辣酱大多是以大豆、蚕豆、小麦、糯米、辣椒等为原料，经制曲和长时间的发酵酿制而成。传统发酵辣酱不仅营养丰富，而且容易消化吸收，它既可作为菜肴，又是一种重要的调味品，并且具有特殊的保健功能。辣酱特有的色、香、味，使其成为一种很受欢迎的大众调味品。随着人民生活水平的提高，人们对辣酱产品的品质、风味以及它的营养保健功能的要求也在日益提高。而现在众多辣酱品牌也在推陈出新，推出新的辣酱口味。柳稼缘山黄皮酸梅辣椒酱就是在这样的大环境下利用广西特有的山黄皮加之酸梅经传统的工艺精制推出。
以上所述的山黄皮酸梅辣椒酱为自然发酵的辣酱风味独特。采用新的配方和工艺，对传统辣椒酱进行改进，在色、香、味方面得到全面的提升，经特殊发酵工艺制备得到的辣椒酱，在各原料组分的协同作用下，制得的辣椒酱口感更佳具有发酵辣椒酱特有的风味，且营养丰富，即食和烹饪均可，是粉面伴侣，粥饭搭档。
通过添加盐、酒、糖、醋以及山黄皮酸梅调和辣椒的辛辣口味，使最终得到的辣椒酱具有柔和的酸甜口感，且蒜是天然的防腐剂，可以在不添加防腐剂的基础上使辣椒酱具有防腐作用，同时也起到使辣椒酱的辛辣味道与糖、醋、酒和山黄皮酸梅的酸甜味过渡与融合的作用；使所述辣椒酱的香味和酸甜味更加柔和、自然，融合度更好。采用在制备过程中添加白醋有利于减少蒜蓉辣椒酱制备过程中维生素C的损失。
本发明制备的山黄皮、酸梅辣椒酱具有山黄皮独特的纯正香味、口感丰富，外观呈鲜艳红色，香味柔和、味道醇厚，山黄皮、酸梅的添加有效的丰富了辣椒酱的口感，甜酸咸可口，味道感官使人吃过之后，回味悠长。而且提高了辣椒酱的营养价值，具有安全、营养、健康的特征。丰富了辣酱的品种，拓展了山黄皮、酸梅深加工的途径，解决了传统辣椒酱口感单一的缺陷有效的迎合了大众的口感需求，成为日常生活不可或缺的必备调味品，有利于推广辣椒酱的发展。
发明内容
本发明提供了一种风味独特，甜酸成可口，营养、健康的山黄皮、酸梅辣椒酱的制作方法，满足消费者对辣椒酱色、香、味的需求。
本发明通过以下技术措施得以实现上述目的：
1、山黄皮酸梅辣椒酱采用以下重量含量的原料：
山黄皮(经食盐腌制)20-60；酸梅(经食盐腌制)20-50；新鲜辣椒40-80；大蒜20-50；米酒38度2-5；米醋10-20；酱油10-20；冰糖5-10；花生油2-5；食盐2-5。
2、山黄皮酸梅辣椒酱的制作方法：
(1)、将经食盐腌制的山黄皮去核使其皮破而不烂，经食盐腌制的酸梅去核捣烂，将辣椒和大蒜米切碎；
(2)、将去核后皮破而不烂的山黄皮和去核捣烂的酸梅和上述切碎的辣椒和大蒜米原料加入酒，盐，醋，糖搅拌均匀；
(3)、将搅拌均匀得到的酱化料装入陶缸，使其不漏气密封进行自然发酵。
以上所述的山黄皮俗称“鸡皮果”，属芸香科植物，果实、树叶均具有特殊香味。主要分布在广西西南边陲少数民族聚居的石山地区。果实含有18种氨基酸及人体所需的多种矿物营养，具消暑、消炎、化滞、祛湿、健脾健胃的功效，可鲜食、调味、入药。果实经过腌制加工，可成为调味上品，有独特香味。晒干亦可做饼馅。主要药用部分是芸香科灌木或小乔木植物假黄皮的树叶或树皮。夏、秋季采集，鲜用，或切段，晒干备用。具有疏风清热，利湿解毒，截疟之功效。经食盐腌制的山黄皮果实有特殊的香味是调味的佳品。
以上所述的酸梅我国各地均有栽培，但以长江流域以南各省最多。广西为酸梅的主要产地，酸梅资源丰富。酸梅有着防老化、益肝养胃、生津止渴、中和酸性代谢产物等功效。酸梅属于碱性食物，有助于体内血液酸碱平衡。酸梅被誉为典型的强生理碱性食品，能中和酸性食物(粮谷类、蛋黄、肉、鱼、酒、糖等)，使血液呈微碱性，pH值保持在7.3-7.4。酸梅含有丰富的有机酸和矿物质，富含多种维生素尤其是维生素B2。经食盐腌制的酸梅保持了酸梅的酸香特征亦是调味的佳品。
以上所述的辣椒一般主要是使用指天椒，广西、云南、贵州指天椒资源丰富。广西天等县在特定的土质和气候条件下种植的指天椒是优质辣椒，指天椒果小朝天，肉厚，色泽鲜红，辣味十足，脆嫩爽口，醇香浓郁，品质独特。指天辣椒是理想的辣椒酱的制作原料，指天椒中的辣椒素还具有抗炎和抗氧化作用，有助于降低心脏病以及某些肿瘤及其他一些随年龄增长而出现的慢性病的风险。。维生素C都超出很多种水果。指天椒含有丰富的辣椒素，辣红素以及各种维生素和各种微量元素，含有丰富的维生素，硒，胡萝卜素，叶酸，镁和钾。具有防癌抗癌的作用。具有温中下气，驱寒除湿，开胃消食的功效，可增加食欲助消化。
以上所述的大蒜主要使用紫皮大蒜，紫皮大蒜的活性成分比白皮大蒜更加高，所以紫皮大蒜中的抑菌效果比白皮大蒜要明显一些，蒜香味道更突出也更加辛辣一些。之所以变成紫色的，是因为紫皮大蒜里面含丰富的花青素，有一定能的抗氧化作用。
以上所述的米酒是酒精度在四十到六十度的白酒，是采用粮食如高粱大米玉米薯类酿造的白酒或者是混合酒，采用度数高的米酒可以降低酒的用量，不能采用酒精勾兑的白酒，这样会严重影响辣椒酱的风味和品质特征。
以上所述的米醋为粮食酿造的米醋，具有米醋的特点和醋香，不能用醋精勾兑的酸醋。
以上所述的酱油采用豆类酿造的酱油。如海天酱油、李锦记酱油、鲁花自然鲜酱油。
以上所述的冰糖是白砂糖煎炼而成，冰糖味甘、性平，入肺、脾经；有补中益气，和胃润肺的功效；冰糖养阴生津，润肺止咳，对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用；用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛，有很强的药理作用。冰糖也是泡制药酒、炖煮补品的辅料。冰糖可以用来烹羹炖菜或制作甜点，冰糖还可用于高级食品甜味剂，配制药品浸渍酒类和滋补佐药等，广泛用于食品和医药行业生产的高档补品和保健品。
以上所述的花生油可以使用市场上出售的经过检测的各大品牌的花生油，也可以精选花生进行现榨新鲜花生油。花生油必须与辣椒进行炼制辣椒油才能用于辣椒酱的制作。
以上所述的食盐为市场上出售的符合食品安全的食盐。
具体实施方式：
例1：山黄皮(经食盐腌制)15％；酸梅(经食盐腌制)20％；新鲜辣椒20％；大蒜20％；米酒48°6％；米醋2％；酱油5％；冰糖3％；花生油2％；食盐2％。将山黄皮去核使其皮破而不烂，酸梅去核捣烂，将辣椒和大蒜米切碎；将去核后皮破而不烂的山黄皮和去核捣烂的酸梅和上述切碎的辣椒和大蒜米原料加入酒，盐，醋，糖搅拌均匀；将搅拌均匀得到的酱化料装入陶缸，使其不漏气密封进行自然发酵。
例2：山黄皮(经食盐腌制)10％；酸梅(经食盐腌制)15％；新鲜辣椒30％；大蒜30％；米酒48°7％；米醋3％；酱油6％；冰糖5％；花生油4％；食盐3％。将山黄皮去核使其皮破而不烂，酸梅去核捣烂，将辣椒和大蒜米切碎；将去核后皮破而不烂的山黄皮和去核捣烂的酸梅和上述切碎的辣椒和大蒜米原料加入酒，盐，醋，糖搅拌均匀；将搅拌均匀得到的酱化料装入陶缸，使其不漏气密封进行自然发酵。
例3：山黄皮(经食盐腌制)5％；酸梅(经食盐腌制)7％；新鲜辣椒15％；大蒜15％；米酒48°3％；米醋1％；酱油3％；冰糖3％；花生油2％；食盐1％。将山黄皮去核使其皮破而不烂，酸梅去核捣烂，将辣椒和大蒜米切碎；将去核后皮破而不烂的山黄皮和去核捣烂的酸梅和上述切碎的辣椒和大蒜米原料加入酒，盐，醋，糖搅拌均匀；将搅拌均匀得到的酱化料装入陶缸，使其不漏气密封进行自然发酵。
Claims (2)
1.一种山黄皮酸梅辣椒酱的制作方法，其特征在于：
采用以下重量含量的原料，山黄皮20-60；酸梅20-50；新鲜辣椒40-80；大蒜20-50；米酒38度2-5；米醋10-20；酱油10-20；冰糖5-10；花生油2-5；食盐2-5。
制作方法如下：(1)、将山黄皮去核使其皮破而不烂，酸梅去核捣烂，将辣椒和大蒜米切碎；(2)、将去核后皮破而不烂的山黄皮和去核捣烂的酸梅和上述切碎的辣椒和大蒜米原料加入酒，盐，醋，糖，花生油，酱油搅拌均匀；(3)、将搅拌均匀得到的酱化料装入陶缸，使其不漏气密封进行自然发酵。
2.根据权利要求1所述的山黄皮酸梅辣椒酱的制作方法，其特征在于：所述的山黄皮、酸梅是新鲜山黄皮、酸梅需经食盐腌制以后方能使用，腌制以后的山黄皮、酸梅是本发明制备的山黄皮酸梅辣椒酱的主要原料。
本发明制备的山黄皮酸梅辣椒酱具有独特风味，山黄皮特有的香味得以体现，加入酸梅后使该辣椒酱香辣酸甜适中且爽口开胃。由于山黄皮、酸梅、辣椒、香蒜均有杀菌的作用，故无需加入其它防腐剂亦能长久存储，产品绿色健康。因制作方法使用发酵过程，所以该辣椒酱产品因存储时间的延长口感会变得更好。
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