CN111802428A - 一种辣椒饼的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D13/00—Finished or partly finished bakery products
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- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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Abstract
本发明提供一种辣椒饼的制作方法,它包括以下步骤:1)备料:精挑鲜嫩的红辣椒、糯米粉、面粉、花生、纯净水、食用盐、食用油、味精、生抽、紫苏叶;2)配料:将辣椒、花生和紫苏叶分别洗干净并搅碎;3)混合:将辣椒、花生与糯米粉、面粉、纯净水混合搅拌,再加入紫苏叶、以及食用盐、食用油、味精和生抽,搅拌均匀;4)成形:将原料分割放入模具中压实成饼状;5)蒸烤:分别放入蒸笼内蒸烤;6)晾晒:将蒸烤完的饼取出晾晒或风干;7)包装:采用真空袋密封包装后出售;它采用配料‑搅拌‑成形‑蒸烤‑晾晒的工艺过程,制得的辣椒饼色泽鲜亮、香辣酥脆,非常爽口,并且不含防腐剂等化学物质,绿色环保;它广泛适用于辣椒饼加工配套使用。
Description
技术领域
本发明涉及食品加工技术,尤其涉及一种辣椒饼的制作方法。
背景技术
饼干是一种大众喜爱的休闲食品,通常以小麦粉或糯米粉为原料,加入糖、油等其它辅料,经调粉、成型、烘烤制成的水分含量较低、口感松脆的食品;其重量轻、块型完整,易于包装、保藏和携带,食用方便。
市面上饼干品牌和种类很多,不同的配方产生的口感也不同,但市面上的饼干普遍添加有防腐剂、保鲜剂等,对人体健康有一定的危害,同时市面上含有辣椒制成的饼干普遍采用高温油炸而成,由于油炸食品易产生硝酸盐类物质,含有较高的油脂和氧化物质,是导致糖尿病、高脂血症和冠心病的危险食品,也不利于人体健康。
发明内容
针对上述情况,本发明的目的在于提供一种辣椒饼的制作方法,它采用配料-搅拌-成形-蒸烤-晾晒的工艺过程,制得的辣椒饼色泽鲜亮、香辣酥脆,非常爽口,达到提高辣椒饼口感和品质的目的,并且全程无添加防腐剂等化学物质,绿色环保,整体工艺简单,作业方便,成本低廉,市场前景广阔,便于推广使用。
为了实现上述目的,一种辣椒饼的制作方法,它包括以下步骤:
1)备料:按重量份精挑鲜嫩的红辣椒20~30份、糯米粉30~50份、面粉30~50份、花生10~20份、纯净水20~30份、食用盐8~10份、食用油10~12份、味精2~5份、生抽3~6份、紫苏叶1~3份;
2)配料:将辣椒、花生和紫苏叶分别用清水洗干净,然后沥干水分,再分别搅碎;
3)混合:将搅碎后的辣椒、花生与糯米粉、面粉、纯净水混合搅拌,搓揉12~15分钟,静置15分钟发酵,随后再加入切碎后的紫苏叶、以及食用盐、食用油、味精和生抽,混合搅拌均匀;
4)成形:将搅拌均匀的原料分割放入模具中压实成饼状,制成一个个的饼胚;
5)蒸烤:将一个个的饼胚分别放入蒸笼内蒸烤,待蒸熟后取出;
6)晾晒:将蒸烤完的饼取出晾晒或风干,晒干后即为成品辣椒饼;
7)包装:将成品辣椒饼采用真空袋密封包装后出售。
为了实现工艺、效果优化,其进一步的措施是:所述步骤5)中蒸烤的温度为180-280℃,蒸烤时间为10~15分钟。
所述步骤6)中晾晒或风干的时间不少于40分钟。
所述步骤4)中制成的饼胚形状为圆形,且直径尺寸为30~50mm。
本发明相比现有技术所产生的有益效果:采用配料-搅拌-成形-蒸烤-晾晒的工艺过程,制得的辣椒饼色泽鲜亮、香辣酥脆、非常爽口,达到提高辣椒饼口感和品质的目的,能满足喜欢香辣口味消费者的需求,结合蒸烤后再晾晒,有利于辣椒饼的长期储存,并且不含添加剂、防腐剂等化学物质,绿色环保,同时没有采用高温油炸,不含高油脂和氧化物质,有益于人体健康,整体工艺简单,作业方便,成本低廉,具有显著的经济效益和社会效益。
本发明广泛适用于辣椒饼加工配套使用。
下面结合实施例对本发明作进一步详细说明。
具体实施方式
实施例一:一种辣椒饼的制作方法,它包括以下步骤:
1)备料:按重量份精挑鲜嫩的红辣椒20份、糯米粉30份、面粉30份、花生10份、纯净水20份、食用盐8份、食用油10份、味精2份、生抽3份、紫苏叶1份;
2)配料:将辣椒、花生和紫苏叶分别用清水洗干净,然后沥干水分,再分别搅碎;
3)混合:将搅碎后的辣椒、花生与糯米粉、面粉、纯净水混合搅拌,搓揉12~15分钟,静置15分钟发酵,随后再加入切碎后的紫苏叶、以及食用盐、食用油、味精和生抽,混合搅拌均匀;
4)成形:将搅拌均匀的原料分割放入模具中压实成饼状,制成一个个的饼胚,所制成的饼胚形状为圆形,且直径尺寸为30~50mm;
5)蒸烤:将一个个的饼胚分别放入蒸笼内蒸烤,待蒸熟后取出,一般蒸烤的温度为180-280℃,蒸烤时间为10~15分钟;
6)晾晒:将蒸烤完的饼取出晾晒或风干,晒干后即为成品辣椒饼,所述晾晒或风干的时间一般不少于40分钟;
7)包装:将成品辣椒饼采用真空袋密封包装后出售。
实施例二:一种辣椒饼的制作方法,它包括以下步骤:
1)备料:按重量份精挑鲜嫩的红辣椒30份、糯米粉50份、面粉50份、花生20份、纯净水30份、食用盐10份、食用油12份、味精5份、生抽6份、紫苏叶3份;
2)配料:将辣椒、花生和紫苏叶分别用清水洗干净,然后沥干水分,再分别搅碎;
3)混合:将搅碎后的辣椒、花生与糯米粉、面粉、纯净水混合搅拌,搓揉12~15分钟,静置15分钟发酵,随后再加入切碎后的紫苏叶、以及食用盐、食用油、味精和生抽,混合搅拌均匀;
4)成形:将搅拌均匀的原料分割放入模具中压实成饼状,制成一个个的饼胚,所制成的饼胚形状为圆形,且直径尺寸为30~50mm;
5)蒸烤:将一个个的饼胚分别放入蒸笼内蒸烤,待蒸熟后取出,一般蒸烤的温度为180-280℃,蒸烤时间为10~15分钟;
6)晾晒:将蒸烤完的饼取出晾晒或风干,晒干后即为成品辣椒饼,所述晾晒或风干的时间一般不少于40分钟;
7)包装:将成品辣椒饼采用真空袋密封包装后出售。
实施例三:一种辣椒饼的制作方法,它包括以下步骤:
1)备料:按重量份精挑鲜嫩的红辣椒25份、糯米粉40份、面粉40份、花生15份、纯净水25份、食用盐9份、食用油11份、味精4份、生抽4份、紫苏叶2份;
2)配料:将辣椒、花生和紫苏叶分别用清水洗干净,然后沥干水分,再分别搅碎;
3)混合:将搅碎后的辣椒、花生与糯米粉、面粉、纯净水混合搅拌,搓揉12~15分钟,静置15分钟发酵,随后再加入切碎后的紫苏叶、以及食用盐、食用油、味精和生抽,混合搅拌均匀;
4)成形:将搅拌均匀的原料分割放入模具中压实成饼状,制成一个个的饼胚,所制成的饼胚形状为圆形,且直径尺寸为30~50mm;
5)蒸烤:将一个个的饼胚分别放入蒸笼内蒸烤,待蒸熟后取出,一般蒸烤的温度为180-280℃,蒸烤时间为10~15分钟;
6)晾晒:将蒸烤完的饼取出晾晒或风干,晒干后即为成品辣椒饼,所述晾晒或风干的时间一般不少于40分钟;
7)包装:将成品辣椒饼采用真空袋密封包装后出售。
本发明通过添加新鲜的生辣椒,可使辣椒饼产品具有杀菌功能,结合花生的滋养补益协同作用,有益于稳定血糖,保持心脏健康,达到有益于人体健康,延年益寿的目的,同时紫苏叶可使辣椒饼香味持久,从而达到制作出一种色、香、辣、鲜、脆等五味俱全,能满足香辣口味消费者的需求,并且不含高油脂和氧化物质,不添加任何防腐剂或保鲜剂的绿色营养食品,结合蒸烤后再晾晒及真空包装,有利于辣椒饼的长期储存,从而实现提供一种洁净化、标准化、零排放的辣椒饼加工制备工艺,有益于食品制品行业的可持续、健康发展,具有显著的经济效益和社会效益。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,并根据本发明的技术方案及其构思加以等同替换或改变,均应包含在本发明的保护范围之内。
Claims (4)
1.一种辣椒饼的制作方法,其特征在于包括以下步骤:
1)备料:按重量份精挑鲜嫩的红辣椒20~30份、糯米粉30~50份、面粉30~50份、花生10~20份、纯净水20~30份、食用盐8~10份、食用油10~12份、味精2~5份、生抽3~6份、紫苏叶1~3份;
2)配料:将辣椒、花生和紫苏叶分别用清水洗干净,然后沥干水分,再分别搅碎;
3)混合:将搅碎后的辣椒、花生与糯米粉、面粉、纯净水混合搅拌,搓揉12~15分钟,静置15分钟发酵,随后再加入切碎后的紫苏叶、以及食用盐、食用油、味精和生抽,混合搅拌均匀;
4)成形:将搅拌均匀的原料分割放入模具中压实成饼状,制成一个个的饼胚;
5)蒸烤:将一个个的饼胚分别放入蒸笼内蒸烤,待蒸熟后取出;
6)晾晒:将蒸烤完的饼取出晾晒或风干,晒干后即为成品辣椒饼;
7)包装:将成品辣椒饼采用真空袋密封包装后出售。
2.根据权利要求1所述辣椒饼的制作方法,其特征在于所述步骤5)中蒸烤的温度为180-280℃,蒸烤时间为10~15分钟。
3.根据权利要求1所述辣椒饼的制作方法,其特征在于所述步骤6)中晾晒或风干的时间不少于40分钟。
4.根据权利要求1所述辣椒饼的制作方法,其特征在于所述步骤4)中制成的饼胚形状为圆形,且直径尺寸为30~50mm。
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