CN111838645A - 一种油豆豉牛肉辣椒酱及其制备方法 - Google Patents
一种油豆豉牛肉辣椒酱及其制备方法 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
本发明公开了一种油豆豉牛肉辣椒酱，按其重量份记，包括以下原料：油豆豉、牛肉、刺梨精粉、食盐、辣椒、花椒、桂皮份、八角份、茴香、白芷、三萘、甘草、砂仁、植物油、猪油；通过备料、辣椒的制备、熟牛肉沫的制备、炒制、包装等步骤制得的油豆豉牛肉辣椒酱通过将富含动物氨基酸与植物氨基酸的油豆豉与牛肉、刺梨等有机结合，加上天然植物香料的提香、去腥、复合香味，研发出油豆豉牛肉辣椒酱，产品不仅香气浓郁、厚重、圆满，而且有纯天然抗氧化的刺梨（富含维生素C）融入，不添加防腐剂和合成抗氧化剂，产品更加安全、营养、健康，老幼皆宜，香而不辣，为贵州少数民族豆豉制品深加工拓展了品类，具有油亮香浓的油豆豉牛肉辣椒酱。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种油豆豉牛肉辣椒酱，同时还涉及其制备方法。
背景技术
豆豉富含蛋白质，各种氨基酸、乳酸、磷、镁、钙及多种维生素，香且味美，具有一定的保健作用，我国南方和北方都有加工食用，由于加工方法不同，各地加工豆豉风味各有差别。
刺梨富含丰富营养物质，包括：①碳水化合物：刺梨果实中礅水化合物的总量约为13%，主要成分为纤维、蔗糖、葡萄糖、果糖等。其中纤维素的含量为4%-7%，蔗糖为1.4%-3.5%，葡萄糖为0.1%-0.9%，果糖为0.6%-1.2%；②蛋白质及氨基酸：蛋白质为0.6%-0.7%；氨基酸类包括天门冬氨酸、苏氨酸、缬氨酸、甲硫氨酸、苯丙氨酸、赖氨酸、组氨酸和精氨酸等18种氨基酸。其中8种是人体必需氨基酸，2种是半必需氨基酸；③维生素及单宁类：主要有维生索C、维生素P、维生素B族(维生素B1、B2等)、维生素E、叶酸和胡萝卜素等多种维生素及单宁酸，其中维生素C含量较高。营养学家罗登义、宋圃菊教授检测发现，每100克刺梨果肉含维生素C2075～2725 mg，是苹果的800倍、香蕉的400倍、红桔的100倍、西红柿的22倍、猕猴桃的10倍，称“维生素c大王”，雄居一切水果、蔬菜之冠；④微量元素：主簧有铁(Fe)、锌(Zn)、锶(Sr)、硒(Se)、铷(Rb)、锰(Mn)、铜(Cu)、钴(Co)、镍(Ni)、氟(F)、铝(A1)、钒(v)、硅(Si)等。其中Fe、Zn、Se、Mn、Cu、Co、Ni、F、V和Si为人体必需微量元素；⑤酶类：主要有超氧化物歧化酶(SOD)和过氧化物酶等。随着刺梨种植产业的不断扩大，刺梨附加工产品也日益增多。
现有技术CN106820084A，一种藠头辣椒酱及其制备方法，公开了采用刺梨果与其他物料共同发酵加工制成辣椒酱，经过发酵后的刺梨果损失大量的营养物质。
发明内容
本发明的目的在于克服上述缺点而提供一种营养丰富、不添加防腐剂和合成抗氧化剂的油豆豉牛肉辣椒酱。
一种油豆豉牛肉辣椒酱，按其重量份记，包括以下原料：
油豆豉48-52份、牛肉14-16份、刺梨精粉0.8-1.2份、食盐2-4份、辣椒1-1.6份、花椒0.2-0.24份、桂皮0.7-0.9份、八角0.17-0.21份、茴香0.16-0.2份、白芷0.14-0.16份、三萘0.02-0.04份、甘草0.07-0.09份、砂仁0.14-0.16份、植物油25-31份、猪油16-20份；
优选的配方配比为:
油豆豉50份、熟牛肉沫10份、刺梨精粉1份、食盐3份、辣椒1.3份、花椒0.22份、桂皮0.08份、八角0.19份、茴香0.18份、白芷0.15份、三萘0.03份、甘草0.08份、砂仁0.15份、植物油28份、猪油18份；
所述的刺梨精粉是将刺梨果洗净去除果核果皮后切面沸水漂烫烘干粉碎制得。
本发明的一种油豆豉牛肉辣椒酱，其中所述的猪油是将猪肥肉切成2*2cm的肥肉丁熬制而成。
本发明的一种油豆豉牛肉辣椒酱的制备方法，包括以下步骤：
（1）备料：选取花椒0.2-0.24份、桂皮0.7-0.9份、八角0.17-0.21份、茴香0.16-0.2份、白芷0.14-0.16份、三萘0.02-0.04份、甘草00.07-0.09份、砂仁0.14-0.16份去除杂质混合后，粉碎并过60目筛，备用；
（2）辣椒的制备：将辣椒1-1.6份，用温水浸泡50-70分钟后，蒸制28-32分钟，冷却后用搅碎机搅碎成粗块，备用；
（3）熟牛肉沫的制备：将14-16份牛肉洗净，绞成肉沫，炒熟得熟牛肉沫；
（4）炒制：锅内倒入植物油25-31份加热烧开，加入粉碎好的香料，炒香，加入搅碎的辣椒块炒制，待水分挥发辣椒略卷曲炒出红油时，加入猪油16-20份、油豆豉48-52份、熟牛肉沫、刺梨精粉0.8-1.2份、食盐2-4份继续炒制，直至水分达25-30%时起锅，即得油豆豉牛肉辣椒酱；
（5）包装：炒制好的油豆豉牛肉辣椒酱及时热灌装、密封，即得成品油豆豉牛肉辣椒酱。
本发明与现有技术的相比，具有明显的有益效果，由以上方案可知，本发明通过将富含动物氨基酸与植物氨基酸的油豆豉与牛肉、刺梨等有机结合，加上天然植物香料的提香、去腥、复合香味，研发出油豆豉牛肉辣椒酱，产品不仅香气浓郁、厚重、圆满，而且有纯天然抗氧化的刺梨（富含维生素C）融入，不添加防腐剂和合成抗氧化剂，产品更加安全、营养、健康，老幼皆宜，香而不辣，为贵州少数民族豆豉制品深加工拓展了品类，具有油亮香浓的油豆豉牛肉辣椒酱。
具体实施方式
实施例1
一种油豆豉牛肉辣椒酱的制备方法，包括以下步骤：
（1）备料：选取花椒0.24Kg、桂皮0.7Kg、八角0.21Kg、茴香0.16Kg、白芷0.16Kg、三萘0.02Kg、甘草0.09Kg、砂仁0.14Kg去除杂质混合后，粉碎并过60目筛，备用；
（2）辣椒的制备：将辣椒1.6Kg，用温水浸泡50分钟后，蒸制32分钟，冷却后用搅碎机搅碎成粗块，备用；
（3）熟牛肉沫的制备：将14Kg牛肉洗净，绞成肉沫，炒熟得熟牛肉沫；
（4）炒制：锅内倒入植物油31Kg加热烧开，加入粉碎好的香料，炒香，加入搅碎的辣椒块炒制，待水分挥发辣椒略卷曲炒出红油时，加入猪油16Kg、油豆豉52Kg、熟牛肉沫、刺梨精粉0.8Kg、食盐4Kg继续炒制，直至水分达25%时起锅，即得油豆豉牛肉辣椒酱；
（5）包装：炒制好的油豆豉牛肉辣椒酱及时热灌装、密封，即得成品油豆豉牛肉辣椒酱。
实施例2
一种油豆豉牛肉辣椒酱的制备方法，包括以下步骤：
（1）备料：选取花椒0.22Kg、桂皮0.8Kg、八角0.19Kg、茴香0.18Kg、白芷0.15Kg、三萘0.03Kg、甘草0.08Kg、砂仁0.15Kg去除杂质混合后，粉碎并过60目筛，备用；
（2）辣椒的制备：将辣椒1.3Kg，用温水浸泡60分钟后，蒸制30分钟，冷却后用搅碎机搅碎成粗块，备用；
（3）熟牛肉沫的制备：将15Kg牛肉洗净，绞成肉沫，炒熟得熟牛肉沫；
（4）炒制：锅内倒入植物油28Kg加热烧开，加入粉碎好的香料，炒香，加入搅碎的辣椒块炒制，待水分挥发辣椒略卷曲炒出红油时，加入猪油18Kg、油豆豉50Kg、熟牛肉沫、刺梨精粉1.0Kg、食盐3Kg继续炒制，直至水分达27%时起锅，即得油豆豉牛肉辣椒酱；
（5）包装：炒制好的油豆豉牛肉辣椒酱及时热灌装、密封，即得成品油豆豉牛肉辣椒酱。
实施例3
一种油豆豉牛肉辣椒酱的制备方法，包括以下步骤：
（1）备料：选取花椒0.2Kg、桂皮0.9Kg、八角0.17Kg、茴香0.2Kg、白芷0.14Kg、三萘0.04Kg、甘草00.07Kg、砂仁0.16Kg去除杂质混合后，粉碎并过60目筛，备用；
（2）辣椒的制备：将辣椒1Kg，用温水浸泡70分钟后，蒸制28分钟，冷却后用搅碎机搅碎成粗块，备用；
（3）熟牛肉沫的制备：将16Kg牛肉洗净，绞成肉沫，炒熟得熟牛肉沫；
（4）炒制：锅内倒入植物油25Kg加热烧开，加入粉碎好的香料，炒香，加入搅碎的辣椒块炒制，待水分挥发辣椒略卷曲炒出红油时，加入猪油20Kg、油豆豉48Kg、熟牛肉沫、刺梨精粉1.2Kg、食盐2Kg继续炒制，直至水分达30%时起锅，即得油豆豉牛肉辣椒酱；
（5）包装：炒制好的油豆豉牛肉辣椒酱及时热灌装、密封，即得成品油豆豉牛肉辣椒酱。
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 (4)
1.一种油豆豉牛肉辣椒酱，按其重量份记，包括以下原料：
油豆豉48-52份、牛肉14-16份、刺梨精粉0.8-1.2份、食盐2-4份、辣椒1-1.6份、花椒0.2-0.24份、桂皮0.7-0.9份、八角0.17-0.21份、茴香0.16-0.2份、白芷0.14-0.16份、三萘0.02-0.04份、甘草0.07-0.09份、砂仁0.14-0.16份、植物油25-31份、猪油16-20份；
所述的刺梨精粉是将刺梨果洗净去除果核果皮后切面沸水漂烫烘干粉碎制得。
2.如权利要求1所述的一种油豆豉牛肉辣椒酱，按其重量份记，包括以下原料：
油豆豉50份、熟牛肉沫10份、刺梨精粉1份、食盐3份、辣椒1.3份、花椒0.22份、桂皮0.08份、八角0.19份、茴香0.18份、白芷0.15份、三萘0.03份、甘草0.08份、砂仁0.15份、植物油28份、猪油18份。
3.如权利要求1或2所述的一种油豆豉牛肉辣椒酱，其中所述的猪油是将猪肥肉切成2*2cm的肥肉丁熬制而成。
4.如权利要求1至3之一所述的一种油豆豉牛肉辣椒酱的制备方法，包括以下步骤：
（1）备料：按重量份取花椒、桂皮、八角、茴香、白芷、三萘、甘草、砂仁去除杂质混合后，粉碎并过60目筛，备用；
（2）辣椒的制备：将辣椒用温水浸泡50-70分钟后，蒸制28-32分钟，冷却后用搅碎机搅碎成粗块，备用；
（3）熟牛肉沫的制备：将牛肉洗净，绞成肉沫，炒熟得熟牛肉沫；
（4）炒制：锅内倒入植物油加热烧开，加入粉碎好的香料，炒香，加入搅碎的辣椒块炒制，待水分挥发辣椒略卷曲炒出红油时，加入猪油、油豆豉、熟牛肉沫、刺梨精粉、食盐继续炒制，直至水分达25-30%时起锅，即得油豆豉牛肉辣椒酱；
（5）包装：炒制好的油豆豉牛肉辣椒酱及时热灌装、密封，即得成品油豆豉牛肉辣椒酱。
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| CN110353174A (zh) * | 2019-08-12 | 2019-10-22 | 四川省远达集团富顺县美乐食品有限公司 | 一种即食牛肉豆豉酱及其制作方法 |
| CN111296803A (zh) * | 2020-02-22 | 2020-06-19 | 万矛盾 | 一种保健油辣椒及其制作工艺 |
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| CN110353174A (zh) * | 2019-08-12 | 2019-10-22 | 四川省远达集团富顺县美乐食品有限公司 | 一种即食牛肉豆豉酱及其制作方法 |
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