CN112690441A - 一种香菇酸辣酱 - Google Patents
一种香菇酸辣酱 Download PDFInfo
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- CN112690441A CN112690441A CN202110101575.2A CN202110101575A CN112690441A CN 112690441 A CN112690441 A CN 112690441A CN 202110101575 A CN202110101575 A CN 202110101575A CN 112690441 A CN112690441 A CN 112690441A
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- sauce
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- chili
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种香菇酸辣酱，按照重量份组成：香菇65‑80份、糟辣椒15‑25份、糍粑辣椒15‑20份、番茄酸汤酱3‑8份、食用油70‑80份、糖3‑8份、盐2‑3份、姜蒜5‑8份、芝麻1.5‑3份、料酒1.5‑3份；制作方法包括干香菇、酸汤酱、糟辣椒、糍粑辣椒的预处理，香菇、姜蒜等配料及各类酸、辣椒混合熬制、翻炒、灭菌等步骤。本发明得到的产品不仅改变了传统香菇辣椒酱的成分，增加了酸汤酱、糟辣椒，使其香辣可口，兼有酸甜感受，也让传统的糟辣椒、酸汤酱增加了香菇的鲜味，是制作火锅、菜肴、烧烤以及粉面伴侣的理想材料，同时本产品可以增进食欲、调节机体免疫力、具有良好的营养性及保健性，适合各类人群食用。
Description
技术领域
本发明属于民族特色食品加工技术领域，具体地涉及一种香菇酸辣酱及其制作方法。
背景技术
香菇(Lentinus edodes)也称香菌、香信或冬菇。香菇肉质肥厚细嫩，味道鲜美、香气独特，深受广大消费者的喜爱，是典型的高蛋白，低糖、低脂肪食材，易被人体消化吸收，符合21世纪健康饮食的理想原料。它含有7种人体必需氨基酸，维生素B2和尼克酸等含量丰富且维生素种类较多，还含有Fe、P、Zn、Mg、Ca、Cu、Mn等七种微量元素以及其他蔬菜所缺乏的麦角甾醇，通过参与人体代谢、激活酶、维持酸碱平衡等方面对机体具有抗肿瘤、降血糖、降血脂、抑菌抗病毒、免疫调节、抗氧化等功效。
辣椒酱是餐桌上比较常见的调味品，各个地区都有不同的地方风味辣椒酱。辣椒中含有丰富的维生素C、维生素B、β-胡萝卜素、叶酸、Mg及K，常食辣椒可开胃消食，暖胃驱寒，促进血液循环，美容肌肤以及降低血脂、血糖，减少血栓形成，对心血管疾病有一定预防作用。以此经过发酵制得的糟辣椒是云南、贵州独有的美食调味品。其色泽鲜红，辣度适中，特有香、辣、酸、嫩、咸的独特风味，在贵州美食中必不可少。
用番茄制成的红酸汤是凯里地区苗族人民的传统食品，至今已有上千年的历史，它所独具的色(鲜红)、香(清香)、味(醇酸、回甜)等特点，能增强人的食欲和健胃消食；并且原料番茄中富含维生素A、维生素C、维生素B1、维生素B2以及胡萝卜素和Ca、P、K、Mg、Fe、Zn、Cu等多种元素，还含有蛋白质、糖类、有机酸、纤维素等。素有“三天不吃酸、走路打翩翩”的民间俗语，可见，红酸汤在贵州饮食链上的重要地位，也是西南地区、湖南、湖北等地家庭中常备的食物，深受人们的喜爱和欢迎。
本发明首次在现有糟辣椒、酸汤酱地方风味调味料基础上进一步探究，发现在此基础上加入香菇，使得到的产品不仅酸辣可口，兼有菇鲜味感受，且与现有技术相比较，可增强传统调味料产品的营养性及保健性功能。
发明内容
本发明的目的在于提供一种香菇酸辣酱，它是基于贵州地方特色的酸、辣调味品进行研制，产品的酸辣来源于糟辣椒、糍粑辣椒及酸汤酱，具有色泽鲜红、酸辣香及回鲜、甜味等特点；香菇为干香菇或其等外级产品，因其含有多糖、肽等具有降脂降糖、抗氧化、增强免疫力等保健作用。香菇酸辣酱不仅能缓解香菇及其等外级产品的市场压力，使现有香菇加工产品多元化，还拓宽了地方传统风味调味品市场。
本发明的具体技术方案为：
一种香菇酸辣酱，按照重量份组成：香菇65-80份、糟辣椒15-25份、糍粑辣椒15-20份、番茄酸汤酱3-8份、食用油70-80份、糖3-8份、盐2-3份、姜蒜5-8份、芝麻1.5-3份、料酒1.5-3份；其辣味来源为干红辣椒制成的糍粑辣椒和新鲜红辣椒经发酵制成的糟辣椒，酸味来源为成熟西红柿经发酵、浓缩形成的酸汤酱和新鲜红辣椒经发酵产生的特有酸味；其制备包括如下步骤：
（1）原料的预处理：
干香菇用清水冲洗干净后，用温水浸泡使其复水，用刀将其切成小颗粒状备用；将糟辣椒、糍粑辣椒和番茄酸汤酱制备好备用；
（2）炒制：
锅烧热放入食用油，油温控制在100℃-150℃，加入香菇煸炒2-3 min，捞出香菇丁；
油锅中加入花椒、八角、桂皮炒2 min捞出，加入糍粑辣椒、姜和蒜，小火不停搅拌辣椒使其受热均匀，炒出红油后；再加入糟辣椒、番茄酸汤酱搅拌熬制，除去水分后，加入已经煸炒好的香菇粒、芝麻，不停的翻炒2-3 min后，加入食盐、糖和料酒翻炒均匀；
（3）灌装：
关火冷却，装入经过清洗、高温灭菌处理的玻璃瓶，加盖密封，即得香菇酸辣酱。所述步骤（3）之后再静置油封：将所得瓶装香菇酸辣酱静置，至香菇酸辣酱内的植物油上浮至香菇酸辣酱的表面，再使用调羹向瓶内加入植物油，以使瓶内的香菇酸辣酱的表面全部被植物油覆盖。
所述糍粑辣椒是经过剔除干辣椒、生姜腐烂变质的部分和杂质，清洗并浸泡后，用料理机将辣椒搅碎而制得；所述糟辣椒是取肉质厚实、辣味适中且新鲜红辣椒，清洗干净、去蒂并晾干后，同生姜一起剁碎，取食用盐、酒和蒜末搅拌均匀放入坛子内，并在坛沿上加入凉开水使土坛子密封进行发酵制成；所述番茄酸汤酱是经过西红柿挑选、清洗并晾干水分，胶体磨绞制，加入食盐、白酒，搅拌均匀放入密封坛中发酵制得。
本发明的香菇辣椒酱产品，具有以下特点：
（1）其辣味来源为干红辣椒制成的糍粑辣椒和新鲜红辣椒经发酵制成的糟辣椒，其酸味来源为成熟西红柿经发酵、浓缩形成的酸汤酱和新鲜红辣椒经发酵形成的特有酸味；还能使产品的色泽更加鲜红亮丽。
（2）本发明产品中加入了较高比例的香菇，它是典型的高蛋白，低糖、低脂肪食材，易被人体消化吸收，含有7种人体必需氨基酸，维生素B2和尼克酸等含量丰富且维生素种类较多，还含有微量元素以及其他蔬菜所缺乏的麦角甾醇，通过参与人体代谢、激活酶、维持酸碱平衡等方面对机体具有抗肿瘤、降血糖、降血脂、抑菌抗病毒、免疫调节、抗氧化等功效。在糟辣椒、酸汤酱中加入适量的香菇，使传统酸辣酱具有调节机体免疫能力、抗氧化等作用。
（3）本发明产品首先将适量花椒、八角、大葱、桂皮等香辛料炒制后，使食用油具有该风味后捞出，避免产品中出现这些无法食用香辛料；再炒制香菇，使菇的风味组分更丰富，比简单混合蒸煮产品更能促进食欲；最后再依次加入糍粑辣椒、糟辣椒和酸汤酱进行小火熬制，不仅可以提高辣椒红素、番茄红素的生物利用度，还能让产品中浓郁的菇香味和酸、辣酱进行有机融合；另外为避免味精、核苷酸二钠等鲜味剂的加入，故在炒制后期加入了适量白糖，它在加工过程中与盐进行互配后提高了产品的鲜味，使产品不仅具有香菇天然的鲜味，还增强了加工过程中产生的鲜味及良好的色泽，料酒与原料中的酸产生了酯类物质也增强了成品的综合风味。
（4）本发明中还采用了静置油封的步骤，不论包装瓶朝向哪个方向放置，食用油始终将香菇酸辣酱的表面密封，实现了密封保存。通常现有技术中为了增加辣椒酱的保存时间，会加入符合国家标准的食品添加剂，如苯甲酸钠、山梨酸钾等，而本发明中采用油封密封保存代替它们，不仅保证了香菇酸辣酱的保质期限，而且不添加任何防腐添加剂，使得该产品更加健康，更加绿色。
因此，本发明香菇酸辣酱与现有的香菇调味酱产品相比较，在生产、食用等方面，尤其在地方民族风味食品的开发方面，均有很强的优势；尤其是产品中香菇含量较高，可大大提高产品在增强机体免疫力、抗氧化等方面的效果。
具体实施方式
下面结合实施例进一步解释本发明，但本发明内容不局限于以下所述。
实施例1：
按重量份取原料：香菇67份、糟辣椒23份、糖4份、盐2份、糍粑辣椒18份、酸汤酱3.5份、姜3.5份、蒜3.5份、芝麻2份、料酒2份、食用油76份；
制法： （1）将干香菇用清水冲洗干净后，用温水浸泡2 h使其充分复水，用刀将其切成0.3-0.5cm小颗粒状，备用；
（2）将挑选好的干辣椒除梗，用水浸泡隔夜之后沥干水分，然后用粉碎机搅碎，得到糍粑辣椒，备用；
（3）在锅中加入食用油，油开后先将香菇丁放入锅中煸炒2-3分钟后，捞出；
（4）油锅中加入花椒、香叶、八角、桂皮等调料炒2分钟左右捞出，加入糍粑辣椒、姜、蒜，小火不停搅拌辣椒使其受热均匀，炒出红油后；再加入糟辣椒、番茄酸汤酱等搅拌熬制，除去水分后，加入已经煸炒好的香菇粒、芝麻翻炒3-4分钟后，加入食盐、糖和少量的料酒不停翻炒均匀；
（5）关火冷却，装入经过清洗、高温灭菌处理的玻璃瓶，加盖密封，即得香菇酸辣酱。
实施例2：
按重量份取原料：香菇72份、糟辣椒20份、糖5份、盐2份、糍粑辣椒20份、酸汤酱4.5份、姜3份、蒜3份、芝麻2.5份、料酒2.5份、食用油80份；制法：采用实施例1方法制备。
实施例3：
按重量份取原料：香菇78份、糟辣椒15份、糖6份、盐2.5份、糍粑辣椒20份、酸汤酱5份、姜3份、蒜3份、芝麻2份、料酒1.5份、食用油80份；制法：采用实施例1方法制备。
下面通过实验来说明本发明产品的有益效果。
本试验通过对上述不同方法制得的香菇酸辣酱进行检测，以组织状态，滋味与口感，色泽等为指标，选取20名受过专业训练的人士对实施例1、实施例2、实施例3以及市售香菇酱产品（隐去品牌）进行口感测试，以考察产品效果。结果见下表：
综上所述，本发明产品的色泽更加鲜红亮丽；在糟辣椒、酸汤酱中加入大量的香菇，使传统酸辣酱具有调节机体免疫能力、抗氧化等作用。本发明中采用油封密封保存代替添加剂，保证了香菇酸辣酱的保质期限，使得该产品更加健康，更加绿色。本发明香菇酸辣酱与现有的香菇调味酱产品相比较，在生产、食用等方面，尤其在地方民族风味食品的开发方面，均有很强的优势；且产品中香菇含量较高，可大大提高产品在增强机体免疫力、抗氧化方面的效果。
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 (3)
1.一种香菇酸辣酱，其特征在于：按照重量份组成：香菇65-80份、糟辣椒15-25份、糍粑辣椒15-20份、番茄酸汤酱3-8份、食用油70-80份、糖3-8份、盐2-3份、姜蒜5-8份、芝麻1.5-3份、料酒1.5-3份；其辣味来源为干红辣椒制成的糍粑辣椒和新鲜红辣椒经发酵制成的糟辣椒，酸味来源为成熟西红柿经发酵、浓缩形成的酸汤酱和新鲜红辣椒经发酵产生的特有酸味；其制备包括如下步骤：
（1）原料的预处理：
干香菇用清水冲洗干净后，用温水浸泡使其复水，用刀将其切成小颗粒状备用；将糟辣椒、糍粑辣椒和番茄酸汤酱制备好备用；
（2）炒制：
锅烧热放入食用油，油温控制在 100℃-150℃，加入香菇煸炒2-3 min，捞出香菇丁；
油锅中加入花椒、八角、桂皮炒2 min捞出，加入糍粑辣椒、姜和蒜，小火不停搅拌辣椒使其受热均匀，炒出红油后；再加入糟辣椒、番茄酸汤酱不停搅拌熬制，除去水分后，加入已经煸炒好的香菇粒、芝麻，不停的翻炒2-3 min后，加入食盐、糖和料酒翻炒均匀；
（3）灌装：
关火冷却，装入经过清洗、高温灭菌处理的玻璃瓶，加盖密封，即得香菇酸辣酱。
2.如权利要求1所述的一种香菇酸辣酱，其特征在于：所述步骤（3）之后再静置油封：将所得瓶装香菇酸辣酱静置，至香菇酸辣酱内的植物油上浮至香菇酸辣酱的表面，再使用调羹向瓶内加入植物油，以使瓶内的香菇酸辣酱表面全部被植物油覆盖。
3.如权利要求1所述的一种香菇酸辣酱，其特征在于：所述糍粑辣椒是经过剔除干辣椒、生姜腐烂变质的部分和杂质，清洗并浸泡后，用料理机将辣椒搅碎而制得；所述糟辣椒是选取肉质厚实、辣味适中且新鲜红辣椒，清洗干净、去蒂并晾干后，同生姜一起剁碎，同食用盐、酒和蒜末搅拌均匀放入坛子内，并在坛沿上加入凉开水使土坛子密封进行发酵制成；所述番茄酸汤酱是经过西红柿挑选、清洗并晾干水分，胶体磨绞制，加入食盐、白酒，搅拌均匀放入密封坛中发酵制得。
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