CN111642732A - 小米辣辣椒酱 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了小米辣辣椒酱，该辣椒酱由如下重量份的原料制成：小米椒20kg，味极鲜3瓶，白糖2包，茴香150g，花椒50g，大蒜2.5Kg。本发明所述的辣椒酱采用味极鲜、茴香以及花椒来作为辅料，不仅有效提高了小米椒辣椒酱的营养价值，而且使得小米椒辣椒酱的香辣味更浓，提高了小米椒辣椒酱的口感，本发明所述的辣椒酱制作工艺简单高效，极大的缩短了辣椒酱的制作周期，便于辣椒酱的大规模推广生产。
Description
技术领域
本发明属于辣椒酱技术领域，尤其是涉及小米辣辣椒酱。
背景技术
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。以湖南为多，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。
然而现有的辣椒酱多是采用辅料成分单一，使得辣椒酱的营养价值不高，且辣椒酱的口感较差，其次，辣椒酱在制作时多是采用水制方法制作，导致辣椒酱的制作周期较长，不便于辣椒酱大规模推广生产。
发明内容
有鉴于此，本发明旨在提出小米辣辣椒酱，该辣椒酱采用味极鲜、茴香以及花椒来作为辅料，不仅有效提高了小米椒辣椒酱的营养价值，而且使得小米椒辣椒酱的香辣味更浓，提高了小米椒辣椒酱的口感。
为达到上述目的，本发明的技术方案是这样实现的：
小米辣辣椒酱，该该辣椒酱由如下重量份的原料制成：小米椒20kg，味极鲜3瓶，白糖2包，茴香150g，花椒50g，大蒜2.5Kg。
进一步的，所述味极鲜每瓶为500g,所述白糖每包为400g。
进一步的，小米椒中富含VC、胡萝卜素、蛋白质、糖类、矿物质、色素，龙葵素、脂肪油、树脂、挥发油、辣味成分等营养物质，具有温中健胃以及杀虫的功效，主治胃寒食饮不振、消化不良、风湿腰痛、腮腺炎、多发性疖肿等症，其中辣椒素也是一种潜在的抗癌物质和抗氧化剂；味极鲜采用传统工艺酿造而成，其内富含氨基酸态氮成分，营养价值极高；大蒜的鳞茎中含有丰富的蛋白质、低聚糖和多糖类、另外还有脂肪、矿物质等，具有多方面的生物活性，如防治心血管疾病、抗肿瘤及抗病原微生物等，长期食用可起到防病保健作用。
所述的辣椒酱的制备方法，包括如下步骤：
步骤(1)：取用上述重量份小米椒用清水冲洗干净，待晾干后将小米椒剁碎备用；
步骤(2)：取用上述重量份的大蒜，并在冲洗晾干后，将大蒜剁碎备用；
步骤(3)：向锅内加入一定量的食用油，并在食用油烧热后依次加入上述重量份的茴香、花椒和大蒜，小火慢抄；
步骤(4)：向步骤(3)中炒好的大蒜中加入上述重量份的小米椒，继续小火慢抄，直到小米椒炒至半熟为止；
步骤(5)：向步骤(4)中的炒制后的小米椒中加入上述重量份的味极鲜以及白糖，继续进行炒制，直到小米椒呈糊状为止；
步骤(6)：将步骤(5)中的糊状小米椒放凉后，即可进行封装使用。
进一步的，所述步骤(3)中大蒜的炒制以大蒜外侧呈金黄色为宜。
相对于现有技术，本发明所述的辣椒酱具有以下优势：
1、本发明所述的辣椒酱采用味极鲜、茴香以及花椒来作为辅料，不仅有效提高了小米椒辣椒酱的营养价值，而且使得小米椒辣椒酱的香辣味更浓，提高了小米椒辣椒酱的口感；
2、本发明所述的辣椒酱制作工艺简单高效，极大的缩短了辣椒酱的制作周期，便于辣椒酱的大规模推广生产。
具体实施方式
除有定义外，以下实施例中所用的技术术语具有与本发明所属领域技术人员普遍理解的相同含义。
下面来详细说明本发明。
小米辣辣椒酱，该该辣椒酱由如下重量份的原料制成：小米椒20kg，味极鲜3瓶，白糖2包，茴香150g，花椒50g，大蒜2.5Kg。
本实施例中，所述味极鲜每瓶为500g,所述白糖每包为400g。
本实施例中，小米椒中富含VC、胡萝卜素、蛋白质、糖类、矿物质、色素，龙葵素、脂肪油、树脂、挥发油、辣味成分等营养物质，具有温中健胃以及杀虫的功效，主治胃寒食饮不振、消化不良、风湿腰痛、腮腺炎、多发性疖肿等症，其中辣椒素也是一种潜在的抗癌物质和抗氧化剂；味极鲜采用传统工艺酿造而成，其内富含氨基酸态氮成分，营养价值极高；大蒜的鳞茎中含有丰富的蛋白质、低聚糖和多糖类、另外还有脂肪、矿物质等，具有多方面的生物活性，如防治心血管疾病、抗肿瘤及抗病原微生物等，长期食用可起到防病保健作用。
所述的辣椒酱的制备方法，包括如下步骤：
步骤(1)：取用上述重量份小米椒用清水冲洗干净，待晾干后将小米椒剁碎备用；
步骤(2)：取用上述重量份的大蒜，并在冲洗晾干后，将大蒜剁碎备用；
步骤(3)：向锅内加入一定量的食用油，并在食用油烧热后依次加入上述重量份的茴香、花椒和大蒜，小火慢抄；
步骤(4)：向步骤(3)中炒好的大蒜中加入上述重量份的小米椒，继续小火慢抄，直到小米椒炒至半熟为止；
步骤(5)：向步骤(4)中的炒制后的小米椒中加入上述重量份的味极鲜以及白糖，继续进行炒制，直到小米椒呈糊状为止；
步骤(6)：将步骤(5)中的糊状小米椒放凉后，即可进行封装使用。
本实施例中，所述步骤(3)中大蒜的炒制以大蒜外侧呈金黄色为宜。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.小米辣辣椒酱，其特征在于：该辣椒酱由如下重量份的原料制成：小米椒20kg，味极鲜3瓶，白糖2包，茴香150g，花椒50g，大蒜2.5Kg。
2.根据权利要求1所述的辣椒酱，其特征在于：所述味极鲜每瓶为500g,所述白糖每包为400g。
3.权利要求1-2中任一项所述的辣椒酱的制备方法，其特征在于：包括如下步骤：
步骤(1)：取用上述重量份小米椒用清水冲洗干净，待晾干后将小米椒剁碎备用；
步骤(2)：取用上述重量份的大蒜，并在冲洗晾干后，将大蒜剁碎备用；
步骤(3)：向锅内加入一定量的食用油，并在食用油烧热后依次加入上述重量份的茴香、花椒和大蒜，小火慢抄；
步骤(4)：向步骤(3)中炒好的大蒜中加入上述重量份的小米椒，继续小火慢抄，直到小米椒炒至半熟为止；
步骤(5)：向步骤(4)中的炒制后的小米椒中加入上述重量份的味极鲜以及白糖，继续进行炒制，直到小米椒呈糊状为止；
步骤(6)：将步骤(5)中的糊状小米椒放凉后，即可进行封装使用。
4.根据权利要求3所述的辣椒酱的制备方法，其特征在于：所述步骤(3)中大蒜的炒制以大蒜外侧呈金黄色为宜。
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| CN202010682620.3A CN111642732A (zh) | 2020-07-15 | 2020-07-15 | 小米辣辣椒酱 |
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| CN114190536A (zh) * | 2021-12-15 | 2022-03-18 | 仲景食品股份有限公司 | 一种辣椒酱及其制备方法与应用 |
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