CN110800987A - 一种辣椒酱加工制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- A—HUMAN NECESSITIES
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种辣椒酱加工制备方法,按该方法步骤加工后,成品的口感和营养功效相比传统的产品有较大提升,其中由于辣椒果皮和胎座中含有辣椒素,是辣味的来源,辣椒素含量的多少因品种而不同,一般含量约17%‑27%,二荆条辣椒高达27%以上,每100克鲜椒中含胡萝卜素1.56毫克和抗坏血酸105毫克,较一般蔬菜含量高,香辣可口,辣味适度,油分重,含丰富的维生素C、蛋白质、胡萝卜素、脂肪油、辣椒碱,挥发油、钙、磷、铁、抗血酸等人体必须的营养元素和物质,5’‑呈味核苷酸二钠可使辣椒酱鲜度更浓郁,不仅使本发明的辣椒酱口味更鲜美、味道的层次感更丰富,同时还增加了本发明的食补功效。
Description
技术领域
本发明涉及食品加工技术领域,具体是一种辣椒酱加工制备方法。
背景技术
椒属茄科,一年或多年生蔬菜,原产南美洲热带,明代传入我国。我国各地均有生产,以四川、重庆、湖南、湖北、贵州产量最多,四季均有供应,辣椒酱是由新鲜辣椒制成,是一种人们普遍喜欢使用的佐餐调料,其营养丰富、口味鲜香,具体来说具有以下作用:1.解热镇痛:辣椒辛温,能够通过发汗而降低体温,并缓解肌肉疼痛,英雌具有较强的解热镇痛作用;2.预防癌变:辣椒的有效成分辣椒素是一种抗氧化物质,他可以组织有关细胞的新陈代谢,从而终止细胞的癌变过程,降低细胞癌变的发生率;3.增加食欲、帮助消化:辣椒强烈的香辣味能够刺激唾液和胃液的分泌,增加食欲,促进肠道蠕动,帮助消化;4.降脂减肥:辣椒所含的辣椒素,能够促进脂肪的新城代谢,防止体内脂肪积存,有利于降脂减肥防病。
目前,辣椒酱常见的制法是将新鲜辣椒简单清洗后,捣碎加盐腌制而成,其整个加工工艺较为简单,制作时间短暂,辣味过于刺激,味道的层次感不够,难以解决长时腌制后辣椒口感不佳的问题,而且市面上有些出售的辣椒酱往往添加了人工合成色素和化学防腐剂,长期食用可能会对身体健康带来不利影响。因此,本领域技术人员提供了一种主题,以解决上述背景技术中提出的问题。
发明内容
本发明的目的在于提供一种辣椒酱加工制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种辣椒酱加工制备方法,该方法包括以下步骤:
1)新鲜青二荆条辣椒去把,经挑选、清洗、沥干后放入破碎设备中切成6-10mm辣椒碎块;
2)将破碎成型后的青辣椒碎块加入搅拌器中,添加食用盐和氯化钙,搅拌均匀;
3)将与食用盐、氯化钙充分搅拌均匀的辣椒碎块装入带盖瓦缸内,压实并撒上食用盐,再用食品级聚乙稀薄膜覆盖,薄膜上铺厚度1cm的食用盐压实,盖上缸盖进行自然发酵腌制;
4)腌制好的青辣椒碎块取出置于带滤网的容器中,加入自来水脱盐,并沥水备用;
5)将筛选、清洗过的新鲜黄口姜沥干明水,用设备打碎成1-3mm的碎块备用;
6)将剥皮、筛选、清洗过的新鲜大蒜沥干明水,用设备打碎成1-3mm的碎块备用;
7)将植物油倒入锅中烧热至165-175℃,加入备用的鲜黄口姜、大蒜搅拌炒制0.5-1分钟,将脱盐沥水后的腌制辣椒碎块加入不断翻炒,以热气泡布满基料表面时开始计时,并加入白糖、味精、酵母抽提物和鸡粉调味料,炒至香味溢出、油色清亮时停止翻炒;
8)将炒制好的半成品定量装入容器中,用抽真空设备封口,冷却至40℃以下即得成品。
作为本发明进一步的方案:所述步骤1)中,鲜青二荆条辣椒的清洗过程是将去把后的鲜青二荆条辣椒在接入流动水管的气泡翻浪清洗机中清洗,洗净泥沙,选出杂色辣椒及异杂物,清洗干净的鲜青二荆条辣椒随输送带传送至震动风干除水机上,除去明水,再随输送带送往破碎设备中切成辣椒碎块。
作为本发明再进一步的方案:所述步骤2)中,每100份重量的辣椒碎块,加入16-20份重量的食用盐,0.2份氯化钙,所述氯化钙选用食品级氯化钙。
作为本发明再进一步的方案:所述步骤3)中,每100份重量拌匀后入缸的辣椒碎块,撒1份重量的食用盐,边缘撒70%,中间撒30%,自然发酵腌制周期为180天以上。
作为本发明再进一步的方案:所述步骤4)中,脱盐时腌好的青辣椒碎块与脱盐用水的比例为1.5∶1,脱盐时间为0.5-1小时,脱水为自然沥干,沥干时间12-16小时。
作为本发明再进一步的方案:所述步骤5)中,鲜黄口姜的清洗过程是将新鲜的黄口姜置于清洗设备中,不停翻转,流水冲洗,洗净泥沙,选出异杂物,置于不锈钢中转筐中沥干。
作为本发明再进一步的方案:所述步骤7)中,翻炒时间为6-12分钟,脱盐脱水后的腌制辣椒碎块重量为100份,植物油60-80份,其余各种配料重量为:黄口姜3-8份,大蒜8-20份,白糖1-2份,味精1-2份,酵母抽提物0.5-1份,鸡粉调味料1-2份,5’-呈味核苷酸二钠0.1-0.2份。
与现有技术相比,本发明的有益效果是:
按该方法步骤加工后,成品的口感和营养功效相比传统的产品有较大提升,其中由于辣椒果皮和胎座中含有辣椒素,是辣味的来源,辣椒素含量的多少因品种而不同,一般含量约17%-27%,二荆条辣椒高达27%以上,每100克鲜椒中含胡萝卜素1.56毫克和抗坏血酸105毫克,较一般蔬菜含量高,香辣可口,辣味适度,油分重,含丰富的维生素C、蛋白质、胡萝卜素、脂肪油、辣椒碱,挥发油、钙、磷、铁、抗血酸等人体必须的营养元素和物质,5’-呈味核苷酸二钠可使辣椒酱鲜度更浓郁,不仅使本发明的辣椒酱口味更鲜美、味道的层次感更丰富,同时还增加了本发明的食补功效。
具体实施方式
下面结合具体实施方式对本发明的技术方案作进一步详细地说明。
实施例一:
一种辣椒酱加工制备方法,该方法包括以下步骤:
1)将筛选出来的新鲜无把、色泽鲜亮的青二荆条辣椒在接入流动水管的气泡翻浪清洗机中清洗干净,随输送带传送至震动风干机上除去明水,随后传送至破碎设备中切成8mm的辣椒碎块;
2)切碎后的辣椒每100份立即加入食用盐16份、氯化钙0.2份,加入搅拌器中搅拌混合均匀;
3)将拌和好的辣椒碎块,用转运车装好,分装至瓦缸内,每缸定量入缸400kg,铺平压实,在表面撒上4kg食用盐,缸壁四周撒盐占70%,中间占30%,然后用聚乙烯薄膜覆盖,再在薄膜上铺1cm厚食用盐,铺平压实,盖上缸盖,入缸的辣椒,自然发酵腌制180天以上,发酵期间定期维护;
4)腌制成熟后的青辣椒碎块,从缸中取出,置于800L带滤网的脱盐大桶中,每桶不超过500kg,先沥去腌制盐水,再加满自来水,脱盐1小时,每20分钟搅拌一次,然后放掉多余的水,静置自然沥干13小时;
5)将筛选、清洗过的新鲜黄口姜沥干明水,用设备打碎成2mm的碎块备用;
6)将剥皮、筛选、清洗过的新鲜大蒜沥干明水,用设备打碎成2mm的碎块备用;
7)炒锅中放入植物油60份,加热至165℃,将黄口姜碎块5份,大蒜碎块5份加入炒制1分钟,然后加入脱盐脱水后的辣椒100份,搅拌炒制至热气泡布满基料表面时计时,加入白糖2份,味精1份,酵母抽提物0.5份,鸡粉调味料1份,5’-呈味核苷酸二钠0.1份,6分钟后关火起锅;
8)将炒制好的半成品定量装入容器中,用抽真空设备封口,冷却至40℃以下即得成品。
实施例二:
一种辣椒酱加工制备方法,该方法包括以下步骤:
1)将筛选出来的新鲜无把、色泽鲜亮的青二荆条辣椒在接入流动水管的气泡翻浪清洗机中清洗干净,随输送带传送至震动风干机上除去明水,随后传送至破碎设备中切成8mm的辣椒碎块;
2)切碎后的辣椒每100份立即加入食用盐16份、氯化钙0.2份,加入搅拌器中搅拌混合均匀;
3)将拌和好的辣椒碎块,用转运车装好,分装至瓦缸内,每缸定量入缸400kg,铺平压实,在表面撒上4kg食用盐,缸壁四周撒盐占70%,中间占30%,然后用聚乙烯薄膜覆盖,再在薄膜上铺1cm厚食用盐,铺平压实,盖上缸盖,入缸的辣椒,自然发酵腌制180天以上,发酵期间定期维护;
4)腌制成熟后的青辣椒碎块,从缸中取出,置于800L带滤网的脱盐大桶中,每桶不超过500kg,先沥去腌制盐水,再加满自来水,脱盐1小时,每20分钟搅拌一次,然后放掉多余的水,静置自然沥干14小时;
5)将筛选、清洗过的新鲜黄口姜沥干明水,用设备打碎成2mm的碎块备用;
6)将剥皮、筛选、清洗过的新鲜大蒜沥干明水,用设备打碎成2mm的碎块备用;
7)炒锅中放入植物油60份,加热至165℃,将黄口姜碎块5份,大蒜碎块20份加入炒制1分钟,然后加入脱盐脱水后的辣椒100份,搅拌炒制至热气泡布满基料表面时计时,加入白糖2份,味精1份,酵母抽提物0.5份,鸡粉调味料1份,5’-呈味核苷酸二钠0.1份,6分钟后关火起锅;
8)将炒制好的半成品定量装入容器中,用抽真空设备封口,冷却至40℃以下即得成品,按此方案制得的产品较实施例一而言,突出了蒜香味。
实施例三:
一种辣椒酱加工制备方法,该方法包括以下步骤:
1)将筛选出来的新鲜无把、色泽鲜亮的青二荆条辣椒在接入流动水管的气泡翻浪清洗机中清洗干净,随输送带传送至震动风干机上除去明水,随后传送至破碎设备中切成7mm的辣椒碎块;
2)切碎后的辣椒每100份立即加入食用盐16份、氯化钙0.2份,加入搅拌器中搅拌混合均匀;
3)将拌和好的辣椒碎块,用转运车装好,分装至瓦缸内,每缸定量入缸400kg,铺平压实,在表面撒上4kg食用盐,缸壁四周撒盐占70%,中间占30%,然后用聚乙烯薄膜覆盖,再在薄膜上铺1cm厚食用盐,铺平压实,盖上缸盖,入缸的辣椒,自然发酵腌制180天以上,发酵期间定期维护;
4)腌制成熟后的青辣椒碎块,从缸中取出,置于800L带滤网的脱盐大桶中,每桶不超过500kg,先沥去腌制盐水,再加满自来水,脱盐1小时,每20分钟搅拌一次,然后放掉多余的水,静置自然沥干14小时;
5)将筛选、清洗过的新鲜黄口姜沥干明水,用设备打碎成2mm的碎块备用;
6)将剥皮、筛选、清洗过的新鲜大蒜沥干明水,用设备打碎成2mm的碎块备用;
7)炒锅中放入植物油60份,加热至165℃,将黄口姜碎块5份,大蒜碎块5份加入炒制1分钟,然后加入脱盐脱水后的辣椒100份,搅拌炒制至热气泡布满基料表面时计时,加入白糖2份,味精2份,酵母抽提物0.5份,鸡粉调味料1份,5’-呈味核苷酸二钠0.2份,6分钟后关火起锅;
8)将炒制好的半成品定量装入容器中,用抽真空设备封口,冷却至40℃以下即得成品,按此方案制得的产品较实施例一而言,鲜味更浓郁,适合口味较重的人群。
本发明的工作原理是:
辣椒果皮和胎座中含有辣椒素,是辣味的来源,辣椒素含量的多少因品种而不同,一般含量约17%-27%,二荆条辣椒高达27%以上,每100克鲜椒中含胡萝卜素1.56毫克和抗坏血酸105毫克,较一般蔬菜含量高,香辣可口,辣味适度,油分重,含丰富的维生素C、蛋白质、胡萝卜素、脂肪油、辣椒碱,挥发油、钙、磷、铁、抗血酸等人体必须的营养元素和物质,5’-呈味核苷酸二钠可使辣椒酱鲜度更浓郁,本发明经多个实施例进行实验,成品的口感和营养功效相比传统的产品有较大提升,同时还具有以下优点;
1.本发明的辣椒酱是由鲜青二荆条辣椒经破碎、腌制、加料炒制制成,在充分保证辣椒口感的基础上,还特别强调了辣椒腌制过程的耗时、翻炒的火候及时间,制作的辣椒酱色泽鲜亮、咸鲜开胃、增进食欲,同时不添加防腐剂;
2.本发明提高了原料的利用率,通过使用加工助剂氯化钙,能尽可能保证辣椒组织的完整性,提升成品的口感脆度,未使用氯化钙的,辣椒组织流失大,且腌制发酵后,产品口感差;
3.本发明辣椒腌制过程为自然腌制发酵,腌制周期在180天以上,未经发酵的辣椒辛辣刺激性强,经过发酵后,辣味变得柔和,辣椒中的蛋白质、糖类等被酵母菌、乳酸菌等分解为肽和单糖,赋予产品特有的酱香风味和更丰富的营养;
4.本发明中使用的黄口姜属于生姜的一种,生姜营养丰富,包括蛋白质、多种维生素、胡萝卜素、钙、铁、磷等,中医理论认为其长于发散风寒、化痰止咳,又能温中止呕、解毒,临床上常用于治疗外感风寒及胃寒呕逆等症,具有解毒杀菌、抗衰老、促进血液循环、振奋胃功能、帮助消化、防癌等功效,将适量黄口姜添加在本发明的辣椒酱中,不仅使本发明的辣椒酱口味更鲜美、味道的层次感更丰富,同时还增加了本发明的食补功效;
5.本发明使用的大蒜营养丰富,每100克含水分69.8克,蛋白质4.4克,脂肪0.2克,碳水化合物23.6克,钙5毫克,磷44毫克,铁0.4毫克,维生素C3毫克,此外,还含有硫胺素、核黄素、尼克酸、蒜素、柠檬醛以及硒和锗等微量元素,含挥发油约0.2%,油中主要成分为大蒜辣素,具有抗菌消炎的作用,是大蒜中所含的蒜氨酸受大蒜酶的作用水解产生,对多种球菌、杆菌、真菌和病毒等均有抑制和杀灭作用,是当前发现的天然植物中抗菌作用最强的一种,大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长,实验发现,癌症发生率最低的人群就是血液中含硒量最高的人群,美国国家癌症组织认为,全世界最具抗癌潜力的植物中,位居榜首的大蒜,将大蒜适量添加与本发明的辣椒酱中,仅使本发明的辣椒酱口味更鲜美、味道的层次感更丰富,同时也增加了本发明的食补功效。
上面对本发明的较佳实施方式作了详细说明,但是本发明并不限于上述实施方式,在本领域的普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (7)
1.一种辣椒酱加工制备方法,其特征在于,包括以下步骤:
1)新鲜红二荆条辣椒去把,经挑选、清洗、沥干后放入破碎设备中切成6-10mm辣椒碎块;
2)将破碎成型后的辣椒碎块加入搅拌器中,添加食用盐和氯化钙,搅拌均匀;
3)将与食用盐、氯化钙充分搅拌均匀的辣椒碎块装入带盖瓦缸内,压实并撒上食用盐,再用食品级聚乙稀薄膜覆盖,薄膜上铺厚度1cm的食用盐压实,盖上缸盖进行自然发酵腌制;
4)腌制好的辣椒碎块取出置于带滤网的容器中,加入自来水脱盐,并沥水备用;
5)将筛选、清洗过的新鲜黄口姜沥干明水,用设备打碎成1-3mm的碎块备用;
6)将剥皮、筛选、清洗过的新鲜大蒜沥干明水,用设备打碎成1-3mm的碎块备用;
7)将植物油倒入锅中烧热至165-175℃,加入备用的鲜黄口姜、大蒜搅拌炒制0.5-1分钟,将脱盐沥水后的腌制辣椒碎块加入不断翻炒,以热气泡布满基料表面时开始计时,并加入白糖、味精、酵母抽提物和鸡粉调味料,炒至香味溢出、油色清亮时停止翻炒;
8)将炒制好的半成品定量装入容器中,用抽真空设备封口,冷却至40℃以下即得成品。
2.根据权利要求1所述的一种辣椒酱加工制备方法,其特征在于,所述步骤1)中,鲜青二荆条辣椒的清洗过程是将去把后的鲜青二荆条辣椒在接入流动水管的气泡翻浪清洗机中清洗,洗净泥沙,选出杂色辣椒及异杂物,清洗干净的鲜青二荆条辣椒随输送带传送至震动风干除水机上,除去明水,再随输送带送往破碎设备中切成辣椒碎块。
3.根据权利要求1所述的一种辣椒酱加工制备方法,其特征在于,所述步骤2)中,每100份重量的辣椒碎块,加入16-20份重量的食用盐,0.2份氯化钙,所述氯化钙选用食品级氯化钙。
4.根据权利要求1所述的一种辣椒酱加工制备方法,其特征在于,所述步骤3)中,每100份重量拌匀后入缸的辣椒碎块,撒1份重量的食用盐,边缘撒70%,中间撒30%,自然发酵腌制周期为180天以上。
5.根据权利要求1所述的一种辣椒酱加工制备方法,其特征在于,所述步骤4)中,脱盐时腌好的青辣椒碎块与脱盐用水的比例为1.5∶1,脱盐时间为0.5-1小时,脱水为自然沥干,沥干时间12-16小时。
6.根据权利要求1所述的一种辣椒酱加工制备方法,其特征在于,所述步骤5)中,鲜黄口姜的清洗过程是将新鲜的黄口姜置于清洗设备中,不停翻转,流水冲洗,洗净泥沙,选出异杂物,置于不锈钢中转筐中沥干。
7.根据权利要求1所述的一种辣椒酱加工制备方法,其特征在于,所述步骤7)中,翻炒时间为6-12分钟,脱盐脱水后的腌制辣椒碎块重量为100份,植物油60-80份,其余各种配料重量为:黄口姜3-8份,大蒜8-20份,白糖1-2份,味精1-2份,酵母抽提物0.5-1份,鸡粉调味料1-2份,5’-呈味核苷酸二钠0.1-0.2份。
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