CN110859289A - 一种辣椒酥及其制备方法 - Google Patents
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Abstract
本发明公开了一种辣椒酥及其制备方法，按其重量份计，由以下原料组成：干辣椒、绿豆、荞麦粉、淀粉、食盐、花椒粉、花椒叶、芝麻、花生仁、杏仁、刺梨汁、油。将干辣椒浸泡在绿豆和花椒叶的熬煮叶中，使辣椒具有花椒麻味和一定绿豆的功效，降低辣椒的辣味，成品提升麻味保留时间，刺梨汁对物料进行调制，增加成品的口感和营养成分，荞麦粉代替玉米粉增加了辣椒酥的营养成分，将炸过的辣椒立即带油放入炒锅中翻炒后使得辣椒中的水分挥发更彻底低声辣椒酥的酥脆感，在一定温度下冷却避免了辣椒酥应温度过低出现吸潮现象。本发明制得的辣椒酥麻味留存时间长、营养丰富、具有刺梨淡淡的酸甜口感，食用方便、工序简单。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种辣椒酥及其制备方法。
背景技术
辣椒是一种常见的农作物，在我国中药大辞典中列为药用植物，可以提高人体免疫力，有增进食欲，改进消化的作用，还有抗菌杀虫等作用。我国大多数地区都有种植辣椒，作调味品食用，我国主要在西南、中部一些省市生产、出口和消费较多。
辣椒含有多种维生素和辣椒辣素，因其具有开胃、驱寒等作用，深得人们的喜爱。辣椒制品多种多样，有做佐料的辣椒制品，如泡辣椒、糟辣椒；也有可直接食用的辣椒制品，如鳝鱼辣椒酥等辣椒制品。每一种辣椒制品由于制作方法的不同，口感和风味也大不相同。目前市场辣椒制品存在辛辣度过大，香味低等现象。
现有技术中，制作的辣椒酥成分单一、麻香味时间段并且多食易上火。
发明内容
本发明的目的在于克服上述问题，提供一种麻香味持久、酥脆可口、不易上火的辣椒酥。
本发明一种辣椒酥，按其重量份计，由以下原料组成：干辣椒35-38份、绿豆6-8份、荞麦粉6-8份、淀粉1.2-1.4份、食盐2-3份、花椒粉0.8-1.2份、花椒叶3-4份、芝麻0.6-0.8份、花生仁3-4份、杏仁1-2份、刺梨汁、油3-5份。
本发明一种辣椒酥的制备方法，具体包括以下步骤：
（1）绿豆的制备：将绿豆6-8份、花椒叶3-4份放入水中常温浸泡30-40分钟，大火烧开后改小火熬煮8-10分钟，过滤得滤渣和绿豆水，将滤渣中的花椒叶、绿豆滤渣分开，花椒叶用刀砍茸，备用，绿豆滤渣烘干后粉碎过100目筛，得绿豆粉，备用；
（2）辣椒的制备：将干辣椒35-38份制成1-2cm的辣椒段，放入步骤（1）制得的绿豆水中浸泡18-20分钟，得泡辣椒，备用；
（3）辅料的制备：将花生仁3-4份、杏仁1-2份在炒锅内翻炒熟后，破碎成粒径≤0.4cm的颗粒，备用；
（4）淀粉液的制备：将淀粉1.2-1.4份与溶液混合搅拌均匀后，备用；
（5）混料：将泡辣椒沥干水分后，放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉6-8份、食盐2-3份、花椒粉0.8-1.2份、芝麻0.6-0.8份搅拌，搅拌期间加入淀粉液，待辣椒提起出现挂糊现象停止加水，继续顺时针搅拌14-16分钟后，放入冰箱2-4℃存放24-26分钟，预制辣椒备用；
（6）炸制：锅中放入油，烧至7成热放入存放好的预制辣椒放入锅中油炸14-20分钟待辣椒颜色变浅黄色后捞出，备用；
（6）炒至：将炸好的辣椒立即放入炒锅中小火翻炒10-14分钟，待辣椒表面变金黄后，倒出，冷却8-9小时，即得。
（7）包装：将制得的辣椒酥放入包装袋中，抽真空。
上述的一种辣椒酥，其中所述的花椒叶是新鲜花椒叶。
上述的一种辣椒酥，其中所述的淀粉是土豆淀粉。
上述的一种辣椒酥，其中所述的刺梨汁是刺梨与水按1:0.5比例榨汁机中榨得。
上述的一种辣椒酥，其中所述的油花生油或豆油中的一种。
上述的一种辣椒酥的制备方法，其中步骤（4）所述溶液是由步骤（1）制得的绿豆水和刺梨汁按1:0.8比例配置的溶液。
上述的一种辣椒酥的制备方法，其中步骤（5）所述冷却是在35-37℃温度下冷却。
与现有技术相比，具有明显有益效果，从以上技术方案可知：本发明在传统加工过程中将干辣椒浸泡在绿豆和花椒叶的熬煮叶中，使得浸泡后的辣椒具有花椒麻味的同时也是花椒具有一定绿豆的功效同时降低辣椒的辣味，也使麻味保留时间提升，采用刺梨汁对物料进行调制，使得制得的辣椒酥具有刺梨的酸甜口感，增加成品的口感和营养成分，荞麦粉代替传统的玉米粉增加了辣椒酥的营养成分，土豆淀粉的添加使得辣椒表面的挂糊不易脱落炸制时更均匀，将炸过的辣椒立即带油放入炒锅中翻炒后使得辣椒中的水分挥发更彻底低声辣椒酥的酥脆感，在一定温度下冷却避免了辣椒酥应温度过低出现吸潮现象。 本发明制得的辣椒酥麻味留存时间长、营养丰富、具有刺梨淡淡的酸甜口感，食用方便、工序简单。
具体实施方式
实施例1：
一种辣椒酥的制备方法，具体包括以下步骤：
（1）绿豆的制备：将绿豆8Kg、新鲜花椒叶3Kg放入水中常温浸泡40分钟，大火烧开后改小火熬煮8分钟，过滤得滤渣和绿豆水，将滤渣中的花椒叶、绿豆滤渣分开，花椒叶用刀砍茸，备用，绿豆滤渣烘干后粉碎过100目筛，得绿豆粉，备用；
（2）辣椒的制备：将干辣椒38Kg制成1cm的辣椒段，放入步骤（1）制得的绿豆水中浸泡20分钟，得泡辣椒，备用；
（3）辅料的制备：将花生仁3Kg、杏仁2Kg在炒锅内翻炒熟后，破碎成粒径≤0.4cm的颗粒，备用；
（4）淀粉液的制备：将土豆淀粉1.2Kg与溶液混合搅拌均匀后，备用；
（5）混料：将泡辣椒沥干水分后，放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉8Kg、食盐2Kg、花椒粉1.2Kg、芝麻0.6Kg搅拌，搅拌期间加入淀粉液，待辣椒提起出现挂糊现象停止加水，继续顺时针搅拌16分钟后，放入冰箱2℃存放26分钟，预制辣椒备用；
（6）炸制：锅中放入花生油5Kg，烧至7成热放入存放好的预制辣椒放入锅中油炸14分钟待辣椒颜色变浅黄色后捞出，备用；
（6）炒至：将炸好的辣椒立即放入炒锅中小火翻炒14分钟，待辣椒表面变金黄后，倒出，35℃冷却9小时，即得；
（7）包装：将制得的辣椒酥放入包装袋中，抽真空。
实施例2：
一种辣椒酥的制备方法，具体包括以下步骤：
（1）绿豆的制备：将绿豆7Kg、新鲜花椒叶4Kg放入水中常温浸泡28分钟，大火烧开后改小火熬煮10分钟，过滤得滤渣和绿豆水，将滤渣中的花椒叶、绿豆滤渣分开，花椒叶用刀砍茸，备用，绿豆滤渣烘干后粉碎过100目筛，得绿豆粉，备用；
（2）辣椒的制备：将干辣椒37Kg制成2cm的辣椒段，放入步骤（1）制得的绿豆水中浸泡19分钟，得泡辣椒，备用；
（3）辅料的制备：将花生仁3.2Kg、杏仁1.1Kg在炒锅内翻炒熟后，破碎成粒径≤0.4cm的颗粒，备用；
（4）淀粉液的制备：将土豆淀粉1.3Kg与溶液混合搅拌均匀后，备用；
（5）混料：将泡辣椒沥干水分后，放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉8Kg、食盐2.2Kg、花椒粉1.1Kg、芝麻0.7Kg搅拌，搅拌期间加入淀粉液，待辣椒提起出现挂糊现象停止加水，继续顺时针搅拌14-16分钟后，放入冰箱3℃存放25分钟，预制辣椒备用；
（6）炸制：锅中放入豆油4Kg，烧至7成热放入存放好的预制辣椒放入锅中油炸18分钟待辣椒颜色变浅黄色后捞出，备用；
（6）炒至：将炸好的辣椒立即放入炒锅中小火翻炒13分钟，待辣椒表面变金黄后，倒出，36℃冷却9小时，即得。
（7）包装：将制得的辣椒酥放入包装袋中，抽真空。
实施例3：
一种辣椒酥的制备方法，具体包括以下步骤：
（1）绿豆的制备：将绿豆6Kg、新鲜花椒叶4Kg放入水中常温浸泡30分钟，大火烧开后改小火熬煮10分钟，过滤得滤渣和绿豆水，将滤渣中的花椒叶、绿豆滤渣分开，花椒叶用刀砍茸，备用，绿豆滤渣烘干后粉碎过100目筛，得绿豆粉，备用；
（2）辣椒的制备：将干辣椒35Kg制成2cm的辣椒段，放入步骤（1）制得的绿豆水中浸泡18分钟，得泡辣椒，备用；
（3）辅料的制备：将花生仁4Kg、杏仁1Kg在炒锅内翻炒熟后，破碎成粒径≤0.4cm的颗粒，备用；
（4）淀粉液的制备：将土豆淀粉1.4Kg与溶液混合搅拌均匀后，备用；
（5）混料：将泡辣椒沥干水分后，放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉6Kg、食盐3Kg、花椒粉0.8Kg、芝麻0.8Kg搅拌，搅拌期间加入淀粉液，待辣椒提起出现挂糊现象停止加水，继续顺时针搅拌14分钟后，放入冰箱4℃存放24分钟，预制辣椒备用；
（6）炸制：锅中放入花生油3Kg，烧至7成热放入存放好的预制辣椒放入锅中油炸20分钟待辣椒颜色变浅黄色后捞出，备用；
（6）炒至：将炸好的辣椒立即放入炒锅中小火翻炒10分钟，待辣椒表面变金黄后，倒出，37℃冷却8小时，即得。
（7）包装：将制得的辣椒酥放入包装袋中，抽真空。
以上所述，仅是本发明的较佳实施例而已，并非对本发明作任何形式上的限制，任何未脱离本发明技术方案内容，依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰，均仍属于本发明技术方案的范围内。
Claims (8)
1.一种辣椒酥，按其重量份计，由以下原料组成：干辣椒35-38份、绿豆6-8份、荞麦粉6-8份、淀粉1.2-1.4份、食盐2-3份、花椒粉0.8-1.2份、花椒叶3-4份、芝麻0.6-0.8份、花生仁3-4份、杏仁1-2份、刺梨汁、油3-5份。
2.如权利要求1所述的一种辣椒酥的制备方法，具体包括以下步骤：
（1）绿豆的制备：将绿豆6-8份、花椒叶3-4份放入水中常温浸泡30-40分钟，大火烧开后改小火熬煮8-10分钟，过滤得滤渣和绿豆水，将滤渣中的花椒叶、绿豆滤渣分开，花椒叶用刀砍茸，备用，绿豆滤渣烘干后粉碎过100目筛，得绿豆粉，备用；
（2）辣椒的制备：将干辣椒35-38份制成1-2cm的辣椒段，放入步骤（1）制得的绿豆水中浸泡18-20分钟，得泡辣椒，备用；
（3）辅料的制备：将花生仁3-4份、杏仁1-2份在炒锅内翻炒熟后，破碎成粒径≤0.4cm的颗粒，备用；
（4）淀粉液的制备：将淀粉1.2-1.4份与溶液混合搅拌均匀后，备用；
（5）混料：将泡辣椒沥干水分后，放入容器中加入辅料、绿豆粉、砍茸的花椒叶、荞麦粉6-8份、食盐2-3份、花椒粉0.8-1.2份、芝麻0.6-0.8份搅拌，搅拌期间加入淀粉液，待辣椒提起出现挂糊现象停止加水，继续顺时针搅拌14-16分钟后，放入冰箱2-4℃存放24-26分钟，预制辣椒备用；
（6）炸制：锅中放入油，烧至7成热放入存放好的预制辣椒放入锅中油炸14-20分钟待辣椒颜色变浅黄色后捞出，备用；
（6）炒至：将炸好的辣椒立即放入炒锅中小火翻炒10-14分钟，待辣椒表面变金黄后，倒出，冷却8-9小时，即得；
（7）包装：将制得的辣椒酥放入包装袋中，抽真空。
3.如权利要求1所述的一种辣椒酥，其特征在于：所述的花椒叶是新鲜花椒叶。
4.如权利要求1所述的一种辣椒酥，其特征在于：所述的淀粉是土豆淀粉。
5.如权利要求1所述的一种辣椒酥，其特征在于：所述的刺梨汁是刺梨与水按1:0.5比例榨汁机中榨得。
6.如权利要求1所述的一种辣椒酥，其特征在于：所述的油花生油或豆油中的一种。
7.如权利要求2所述的一种辣椒酥，其特征在于：步骤（4）所述溶液是由步骤（1）制得的绿豆水和刺梨汁按1:0.8比例配置的溶液。
8.如权利要求2所述的一种辣椒酥，其特征在于：步骤（5）所述冷却是在35-37℃温度下冷却。
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