CN111642726A - 一种麻辣拌料及其加工工艺 - Google Patents
一种麻辣拌料及其加工工艺 Download PDFInfo
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
本发明公开了一种麻辣拌料,属于食品加工技术领域,由下列物质制成:大蒜、小葱、花椒、胡椒、八角、老姜、味精、红花椒面、冰糖、食用盐、生抽、老抽、香醋、黑芝麻油、白芝麻仁、添加料、色拉油。本麻辣拌料营养价值高、食用口感好、外观品相优,且其制备方法简单,易于推广应用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种麻辣拌料及其加工工艺。
背景技术
麻辣味食品受到了广大消费者的喜爱和追捧,而制备麻辣味调料的工序复杂,较为耗时耗力,所以预制麻辣拌料应运而生,且消费者对预制麻辣拌料类产品的需求越来越高。现有技术中,制备麻辣拌料主要是将花椒和辣椒混合并进行炒制,再加入一些酱料、辣油等。按照上述方法制备的麻辣拌料通常存在外观色泽欠佳等问题,生产者通常会在麻辣拌料中加入一些人工色素来使得产品外观鲜红亮丽。但是,过多人工色素的添加,对消费者的身体健康有一定的负面影响,同时现有的麻辣拌料普遍存在着容易上火、消化不良等问题。故亟需开发一种既具有较佳色泽且利于消费者健康的麻辣拌料。
发明内容
本发明的目的是提供一种麻辣拌料及其加工工艺。
本发明的上述技术目的是通过以下技术方案实现的:
一种麻辣拌料,由如下对应重量份的物质制成:
25~30份大蒜、3~5份小葱、6~8份花椒、2~4份胡椒、4~6份八角、15~20份老姜、2~5份味精、10~15份红花椒面、7~10份冰糖、10~14份食用盐、4~7份生抽、1~1.5份老抽、2~3份香醋、4~7份黑芝麻油、3~5份白芝麻仁、3~6份添加料、100~110份色拉油。
优选的,由如下对应重量份的物质制成:
28份大蒜、4份小葱、7份花椒、3份胡椒、5份八角、18份老姜、4份味精、13份红花椒面、9份冰糖、12份食用盐、6份生抽、1.3份老抽、2.6份香醋、6份黑芝麻油、4份白芝麻仁、5份添加料、105份色拉油。
进一步的,所述的添加料的制备方法包括如下步骤:
1)按对应重量份称取:12~15份百合、4~8份甘草、1~3份芦根、2~5份莲子、3~6份牡丹皮、1~2份桂花、6~8份葡萄籽;
2)将步骤1)称取的百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽共同投入到粉碎机内进行粉碎处理,然后取出过80目筛得粉碎料备用;
3)将步骤2)所得的粉碎料与水共混,先武火加热至沸腾,然后再文火加热处理1.5~2h,完成后过滤去除滤渣得滤液备用;
4)对步骤3)所得的滤液进行浓缩处理,完成后即得添加料。
进一步的,步骤2)中所述的粉碎处理前先将百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽放于太阳下曝晒处理2~3天。
进一步的,步骤3)中所述的粉碎料与水共混时对应的重量比为1:8~10。
进一步的,步骤4)中所述的浓缩处理时将滤液浓缩成膏状,然后再对膏状物进行干燥粉碎处理即得添加料。
进一步的,所述的干燥粉碎处理具体是进行冷冻干燥粉碎处理,冷冻干燥期间控制冷冻的温度为-10~-15℃;粉碎后的颗粒大小为100目。
一种麻辣拌料的加工工艺,包括如下步骤:
(1)先将黑芝麻油和色拉油共同混合均匀,然后加热保持其温度为150~155℃,此时将大蒜、小葱、花椒、胡椒、八角、老姜、红花椒面共同投入,不断搅拌处理6~8min后停止加热;
(2)待油温将至80~85℃后,将味精、冰糖、食用盐共同加入,搅拌均匀后继续冷却;
(3)待油温将至30~35℃后,将生抽、老抽、香醋、白芝麻仁、添加料共同加入,搅拌均匀后冷却至常温即可。
进一步的,步骤(3)中所述的常温的温度为22~24℃。
本发明相比现有技术具有以下优点:
本发明提供了一种麻辣拌料,其制备所用到的原料组分简单,对应制成的麻辣拌料色泽品相好,能够有效的提高人们食欲,为了改善麻辣拌料的食用品质,又特制添加了一种添加料成分,此添加料是以百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽为主要成分加工而成,能够起到清热解毒、利尿降火的作用,避免了人们在食用麻辣拌料后出现上火的现象发生,还能防止食用麻辣拌料后嗓子油腻不舒服的问题,此外本添加料还具有丰富的微量元素,不仅能提高麻辣拌料的营养价值,还具有促进睡眠、提升机体免疫力等保健功效。本麻辣拌料营养价值高、食用口感好、外观品相优,且其制备方法简单,易于推广应用,极具市场竞争力。
具体实施方式
实施例1
一种麻辣拌料,由如下对应重量份的物质制成:
25份大蒜、3份小葱、6份花椒、2份胡椒、4份八角、15份老姜、2份味精、10份红花椒面、7份冰糖、10份食用盐、4份生抽、1份老抽、2份香醋、4份黑芝麻油、3份白芝麻仁、3份添加料、100~110份色拉油。
所述的添加料的制备方法包括如下步骤:
1)按对应重量份称取:12份百合、4份甘草、1份芦根、2份莲子、3份牡丹皮、1份桂花、6份葡萄籽;
2)将步骤1)称取的百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽共同投入到粉碎机内进行粉碎处理,然后取出过80目筛得粉碎料备用;
3)将步骤2)所得的粉碎料与水共混,先武火加热至沸腾,然后再文火加热处理1.5h,完成后过滤去除滤渣得滤液备用;
4)对步骤3)所得的滤液进行浓缩处理,完成后即得添加料。
步骤2)中所述的粉碎处理前先将百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽放于太阳下曝晒处理2天。
步骤3)中所述的粉碎料与水共混时对应的重量比为1:8。
步骤4)中所述的浓缩处理时将滤液浓缩成膏状,然后再对膏状物进行干燥粉碎处理即得添加料。
所述的干燥粉碎处理具体是进行冷冻干燥粉碎处理,冷冻干燥期间控制冷冻的温度为-10℃;粉碎后的颗粒大小为100目。
一种麻辣拌料的加工工艺,包括如下步骤:
(1)先将黑芝麻油和色拉油共同混合均匀,然后加热保持其温度为150℃,此时将大蒜、小葱、花椒、胡椒、八角、老姜、红花椒面共同投入,不断搅拌处理6min后停止加热;
(2)待油温将至80℃后,将味精、冰糖、食用盐共同加入,搅拌均匀后继续冷却;
(3)待油温将至30℃后,将生抽、老抽、香醋、白芝麻仁、添加料共同加入,搅拌均匀后冷却至22~24℃即可。
实施例2
一种麻辣拌料,由如下对应重量份的物质制成:
25份大蒜、4份小葱、6份花椒、2份胡椒、4份八角、18份老姜、2份味精、14份红花椒面、9份冰糖、10份食用盐、4份生抽、1.3份老抽、2份香醋、4份黑芝麻油、3份白芝麻仁、5份添加料、100份色拉油。
所述的添加料的制备方法包括如下步骤:
1)按对应重量份称取:12份百合、6份甘草、2份芦根、4份莲子、3份牡丹皮、1份桂花、6份葡萄籽;
2)将步骤1)称取的百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽共同投入到粉碎机内进行粉碎处理,然后取出过80目筛得粉碎料备用;
3)将步骤2)所得的粉碎料与水共混,先武火加热至沸腾,然后再文火加热处理1.5h,完成后过滤去除滤渣得滤液备用;
4)对步骤3)所得的滤液进行浓缩处理,完成后即得添加料。
步骤2)中所述的粉碎处理前先将百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽放于太阳下曝晒处理2天。
步骤3)中所述的粉碎料与水共混时对应的重量比为1:8。
步骤4)中所述的浓缩处理时将滤液浓缩成膏状,然后再对膏状物进行干燥粉碎处理即得添加料。
所述的干燥粉碎处理具体是进行冷冻干燥粉碎处理,冷冻干燥期间控制冷冻的温度为-10℃;粉碎后的颗粒大小为100目。
一种麻辣拌料的加工工艺,包括如下步骤:
(1)先将黑芝麻油和色拉油共同混合均匀,然后加热保持其温度为150℃,此时将大蒜、小葱、花椒、胡椒、八角、老姜、红花椒面共同投入,不断搅拌处理6min后停止加热;
(2)待油温将至80℃后,将味精、冰糖、食用盐共同加入,搅拌均匀后继续冷却;
(3)待油温将至33℃后,将生抽、老抽、香醋、白芝麻仁、添加料共同加入,搅拌均匀后冷却至22~24℃即可。
实施例3
一种麻辣拌料,由如下对应重量份的物质制成:
28份大蒜、4份小葱、7份花椒、3份胡椒、5份八角、18份老姜、4份味精、13份红花椒面、9份冰糖、12份食用盐、6份生抽、1.3份老抽、2.6份香醋、6份黑芝麻油、4份白芝麻仁、5份添加料、105份色拉油。
所述的添加料的制备方法包括如下步骤:
1)按对应重量份称取:14份百合、6份甘草、2份芦根、4份莲子、5份牡丹皮、1.6份桂花、7份葡萄籽;
2)将步骤1)称取的百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽共同投入到粉碎机内进行粉碎处理,然后取出过80目筛得粉碎料备用;
3)将步骤2)所得的粉碎料与水共混,先武火加热至沸腾,然后再文火加热处理1.8h,完成后过滤去除滤渣得滤液备用;
4)对步骤3)所得的滤液进行浓缩处理,完成后即得添加料。
步骤2)中所述的粉碎处理前先将百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽放于太阳下曝晒处理2天。
步骤3)中所述的粉碎料与水共混时对应的重量比为1:9。
步骤4)中所述的浓缩处理时将滤液浓缩成膏状,然后再对膏状物进行干燥粉碎处理即得添加料。
所述的干燥粉碎处理具体是进行冷冻干燥粉碎处理,冷冻干燥期间控制冷冻的温度为-13℃;粉碎后的颗粒大小为100目。
一种麻辣拌料的加工工艺,包括如下步骤:
(1)先将黑芝麻油和色拉油共同混合均匀,然后加热保持其温度为152℃,此时将大蒜、小葱、花椒、胡椒、八角、老姜、红花椒面共同投入,不断搅拌处理7min后停止加热;
(2)待油温将至83℃后,将味精、冰糖、食用盐共同加入,搅拌均匀后继续冷却;
(3)待油温将至34℃后,将生抽、老抽、香醋、白芝麻仁、添加料共同加入,搅拌均匀后冷却至22~24℃即可。
实施例4
一种麻辣拌料,由如下对应重量份的物质制成:
30份大蒜、5份小葱、8份花椒、4份胡椒、6份八角、20份老姜、5份味精、15份红花椒面、10份冰糖、14份食用盐、7份生抽、1.5份老抽、3份香醋、7份黑芝麻油、5份白芝麻仁、6份添加料、110份色拉油。
所述的添加料的制备方法包括如下步骤:
1)按对应重量份称取:15份百合、8份甘草、3份芦根、5份莲子、6份牡丹皮、2份桂花、8份葡萄籽;
2)将步骤1)称取的百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽共同投入到粉碎机内进行粉碎处理,然后取出过80目筛得粉碎料备用;
3)将步骤2)所得的粉碎料与水共混,先武火加热至沸腾,然后再文火加热处理2h,完成后过滤去除滤渣得滤液备用;
4)对步骤3)所得的滤液进行浓缩处理,完成后即得添加料。
步骤2)中所述的粉碎处理前先将百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽放于太阳下曝晒处理3天。
步骤3)中所述的粉碎料与水共混时对应的重量比为1:10。
步骤4)中所述的浓缩处理时将滤液浓缩成膏状,然后再对膏状物进行干燥粉碎处理即得添加料。
所述的干燥粉碎处理具体是进行冷冻干燥粉碎处理,冷冻干燥期间控制冷冻的温度为-15℃;粉碎后的颗粒大小为100目。
一种麻辣拌料的加工工艺,包括如下步骤:
(1)先将黑芝麻油和色拉油共同混合均匀,然后加热保持其温度为155℃,此时将大蒜、小葱、花椒、胡椒、八角、老姜、红花椒面共同投入,不断搅拌处理8min后停止加热;
(2)待油温将至85℃后,将味精、冰糖、食用盐共同加入,搅拌均匀后继续冷却;
(3)待油温将至35℃后,将生抽、老抽、香醋、白芝麻仁、添加料共同加入,搅拌均匀后冷却至22~24℃即可。
Claims (9)
1.一种麻辣拌料,其特征在于,由如下对应重量份的物质制成:25~30份大蒜、3~5份小葱、6~8份花椒、2~4份胡椒、4~6份八角、15~20份老姜、2~5份味精、10~15份红花椒面、7~10份冰糖、10~14份食用盐、4~7份生抽、1~1.5份老抽、2~3份香醋、4~7份黑芝麻油、3~5份白芝麻仁、3~6份添加料、100~110份色拉油。
2.根据权利要求1所述的一种麻辣拌料,其特征在于,由如下对应重量份的物质制成:
28份大蒜、4份小葱、7份花椒、3份胡椒、5份八角、18份老姜、4份味精、13份红花椒面、9份冰糖、12份食用盐、6份生抽、1.3份老抽、2.6份香醋、6份黑芝麻油、4份白芝麻仁、5份添加料、105份色拉油。
3.根据权利要求1或2所述的一种麻辣拌料,其特征在于,所述的添加料的制备方法包括如下步骤:
1)按对应重量份称取:12~15份百合、4~8份甘草、1~3份芦根、2~5份莲子、3~6份牡丹皮、1~2份桂花、6~8份葡萄籽;
2)将步骤1)称取的百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽共同投入到粉碎机内进行粉碎处理,然后取出过80目筛得粉碎料备用;
3)将步骤2)所得的粉碎料与水共混,先武火加热至沸腾,然后再文火加热处理1.5~2h,完成后过滤去除滤渣得滤液备用;
4)对步骤3)所得的滤液进行浓缩处理,完成后即得添加料。
4.根据权利要求3所述的一种麻辣拌料,其特征在于,步骤2)中所述的粉碎处理前先将百合、甘草、芦根、莲子、牡丹皮、桂花、葡萄籽放于太阳下曝晒处理2~3天。
5.根据权利要求3所述的一种麻辣拌料,其特征在于,步骤3)中所述的粉碎料与水共混时对应的重量比为1:8~10。
6.根据权利要求3所述的一种麻辣拌料,其特征在于,步骤4)中所述的浓缩处理时将滤液浓缩成膏状,然后再对膏状物进行干燥粉碎处理即得添加料。
7.根据权利要求6所述的一种麻辣拌料,其特征在于,所述的干燥粉碎处理具体是进行冷冻干燥粉碎处理,冷冻干燥期间控制冷冻的温度为-10~-15℃;粉碎后的颗粒大小为100目。
8.一种如权利要求1或2所述的麻辣拌料的加工工艺,其特征在于,包括如下步骤:
(1)先将黑芝麻油和色拉油共同混合均匀,然后加热保持其温度为150~155℃,此时将大蒜、小葱、花椒、胡椒、八角、老姜、红花椒面共同投入,不断搅拌处理6~8min后停止加热;
(2)待油温将至80~85℃后,将味精、冰糖、食用盐共同加入,搅拌均匀后继续冷却;
(3)待油温将至30~35℃后,将生抽、老抽、香醋、白芝麻仁、添加料共同加入,搅拌均匀后冷却至常温即可。
9.根据权利要求8所述的一种麻辣拌料的加工工艺,其特征在于,步骤(3)中所述的常温的温度为22~24℃。
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