CN113317487A - 一种绿色安全保质期长的双孢菇牛肉辣椒酱及其制备方法 - Google Patents
一种绿色安全保质期长的双孢菇牛肉辣椒酱及其制备方法 Download PDFInfo
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- CN113317487A CN113317487A CN202110680660.9A CN202110680660A CN113317487A CN 113317487 A CN113317487 A CN 113317487A CN 202110680660 A CN202110680660 A CN 202110680660A CN 113317487 A CN113317487 A CN 113317487A
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Abstract
本发明涉及一种绿色安全保质期长的双孢菇牛肉辣椒酱及其制备方法。本发明提供的双孢菇牛肉酱含有以下重量份的原料制成:双孢菇220‑250份,贵州黄牛肉50‑70份,贵州糍粑辣椒55‑60份,菜籽油150‑200份,遵义辣椒面16‑19份,大蒜11‑15份,生姜11‑15份,二荆条36‑45份,洋葱70‑90份,黄豆酱35‑45份,番茄酱18‑21份,食盐2‑4份,鸡精4‑6份,白糖2‑5份,花生38‑45份,花椒粉0.8‑2.0份,茶多酚0.7‑1.1份。本发明将贵州特色食材和特色调味料搭配,在不添加化学防腐剂的前提下延长双孢菇牛肉酱的防腐期,保质期内酱香浓郁,口感层次丰富,辣度淳厚适中,具有双孢菇、牛肉的鲜味又含有丰富的氨基酸和维生素,营养价值高。
Description
技术领域
本发明涉及菌菇肉酱类制备技术领域,具体涉及一种绿色安全保质期长的双孢菇牛肉辣椒酱及其制备方法。
背景技术
双孢菇,也叫白蘑菇。广泛分布在欧洲、北美和亚洲温带地区,在中国各地均有分布。有白色棕色、奶油色之分。它肉厚盖大、味道鲜美、适口性强,富含蛋白质维生素多种矿物质元素和氨基酸,特别是硒含量尤为丰富,具有提高人体免疫力、抗病毒的功效,是深受大众欢迎一种食药用菌。双孢菇各类营养丰富,所含的蛋白质几乎高于所有的豆类和蔬菜,有“植物肉”的称号。贵州本地种植的双孢菇肉质肥厚、味道鲜美、热能低、既是一种高档的菌类蔬菜,又是一种有保健作用的营养食品。大白双孢菇是国外极为推崇的健康食品,其中含有人体所必需的8种氨基酸以及多种维生素,矿物质含量也很多,适宜大多人群食用。其有性凉、味甘平、有开胃理气、解毒化淤、止吐、止泻清神护肝等功效,常食可增进食欲、防止感冒、清热生津、和中润肠。
贵州黄牛肉口感好、营养价值高且嚼劲十足,且贵州本地生态环境好,贵州黄牛生长环境污染少,肉质优良。
糍粑辣椒是贵州独具一格的调味品,该辣椒制品选用辣而不猛、香味浓郁的遵义辣椒去蒂,淘洗干净,清水浸泡,加入适量洗净的仔姜、蒜瓣一道投入擂钵舂溶,因形似糍粑而得名,深受喜食辣椒的食客们喜爱。
目前,市面上未有双孢菇肉牛酱相关产品,且肉菇酱类标准化生产的罐装产品较少。由于双孢菇保鲜期短,与肉类、酱类混合制作加工食品的过程中,风味损失严重、色泽易变化;容易发生氧化反应,使双孢菇中营养成分降解,并且牛肉与酱类在含盐环境下,降解牛肉中的氨基酸,长期放置过程中除了易受到肉毒梭菌等致病菌污染,还会产生亚硝酸盐等致癌物质,引起产品的腐败变质,导致此类产品保质期短,而无法达到罐头产品的质量要求。
目前酱类产品的延长货架期的方法主要为添加山梨酸钾等防腐剂,而防腐剂的大量添加使得消费者对酱类产品的食用安全性存在质疑。并且添加防腐剂无法有效阻止亚硝酸盐的产生。在贵州特色产业和地方配料中,双孢菇、贵州黄牛肉、贵州糍粑辣椒是深受广大消费者喜爱的食材和调味料,如果能结合贵州当地特色,研发一款双孢菇牛肉辣椒酱的罐装产品,进一步丰富市面菇类肉酱类产品种类,提高菇类肉酱类罐头营养价值,同时采用绿色天然原料佐配,阻碍肉毒梭菌等致病菌的污染,防止其致癌物质及腐败物质的产生,延长产品的货架期,极大有利于促进贵州特色产业的发展和相关产业链的延伸。此外,该技术发明也可推广至其他的肉菇酱类产品的研发和产生中,对罐装酱类产品的绿色防腐技术的选择和应用有较强的参考价值。
发明内容
本发明的目的是提供一种具有贵州特色、营养丰富、不添加防腐剂且可长期保存的双孢菇牛肉辣椒酱及其制备方法。
本发明立足于贵州本地特色食材,将营养丰富的双孢菇与肉质优良的贵州黄牛肉、风味独特的贵州糍粑辣椒相结合,搭配丰富细腻的调味料和佐料食材,经过用量的精心调整和食材的前期处理,制得一款适于规模化生产、口感纯正、味道浓郁、无防腐剂且可长期保存的双孢菇牛肉辣椒酱。
具体来说,本发明的技术方案如下:
本发明提供一种的双孢菇牛肉辣椒酱,含有以下重量份的原料制成:双孢菇220-250份,贵州黄牛肉50-70份,贵州糍粑辣椒55-60份,菜籽油150-200份,遵义辣椒面16-19份,大蒜11-15份,生姜11-15份,二荆条36-45份,洋葱70-90份,黄豆酱35-45份,番茄酱18-21份,食盐2-4份,鸡精4-6份,白糖2-5份,花生38-45份,花椒粉0.8-2.0份,茶多酚0.7-1.1份。
优选地,本发明提供的一种双孢菇牛肉辣椒酱含有以下重量份的原料制成
双孢菇240份,贵州黄牛肉60份,贵州糍粑辣椒58份,菜籽油187份,遵义辣椒面17.4份,大蒜13.5份,生姜13.5份,二荆条41份,洋葱81份,黄豆酱41份,番茄酱19份,食盐3份,鸡精5份,白糖3份,花生41份,花椒粉1份,茶多酚0.75份。
本发明所述二荆条为去柄、去籽的切碎为末状的新鲜辣椒。
本发明的双孢菇牛肉辣椒酱中,所述花椒粉为遵义朝天椒去蒂保留籽后的粉碎物;所述花生为油炸后的小粒花生。
所述双孢菇为新鲜双孢菇切碎后焯水、油炸后的双孢菇;
所述贵州黄牛肉为新鲜贵州黄牛肉切碎后炒熟制品。
进一步地,本发明提供了上述双孢菇牛肉辣椒酱的制备方法,包括以下步骤:
(1)制备贵州黄牛肉炒熟制品、双孢菇粒、大蒜生姜二荆条洋葱混合物;
(2)将菜籽油加热至38-50℃,放入贵州糍粑辣椒,缓慢升温,至油红颜透亮,加入大蒜生姜二荆条洋葱混合物,油炸110-140秒;
(3)步骤(2)的产物中依次加入番茄酱、黄豆酱、双孢菇粒、贵州黄牛肉炒熟制品、花生粒翻炒25-35s,加入食盐、鸡精、白糖翻炒;
(4)减小火力,加入遵义辣椒面翻炒,关火,冷却后加入茶多酚。
上述制备方法中,步骤(1)所述贵州黄牛肉炒熟制品是将新鲜贵州黄牛肉冷水洗净,切碎丁,加菜籽油炒熟即得。
上述制备方法中,步骤(1)所述双孢菇粒是将新鲜双孢菇去除菌柄根部、有缺陷部位,洗净后切成粒大小为1cm3,入沸水中焯水100-120s,捞出沥干,然后进行油炸1-2.5min。优选油炸130s。
优选地,步骤(2)所述将菜籽油加热至40-45℃,放入贵州糍粑辣椒,缓慢升温,至油红颜透亮,加入大蒜生姜二荆条洋葱混合物,油炸120秒。
所述花生为红色外皮的小粒花生菜籽油炸熟制品。
上述制备方法制得的双孢菇牛肉辣椒酱属于本发明的保护范围。
本发明的优异效果在于:
(1)本发明的双孢菇牛肉辣椒酱原料配方科学、合理、营养丰富。添加了糍粑辣椒、黄豆酱和番茄酱给辣椒酱赋予浓郁的酱香和浓稠的酱感,同时又具有双孢菇、牛肉的鲜味,风味的独特、口感层次丰富,味道鲜美,辣度适中,令人喜爱,使本发明开发的双孢菇牛肉辣椒酱具有双孢菇、牛肉的鲜味和糍粑辣椒酱的风味,又含有丰富的氨基酸和维生素,营养价值高。
(2)本发明所采用的油是贵州小榨菜籽油,避免采用麻油和大豆油。菜籽油具有浓香风味,更好的与贵州糍粑辣椒配合混合搭配,起到协同促香效果。
(3)本发明使用的辣椒皮薄、色泽鲜红、辣味低、醇香浓郁,能够与小榨菜籽油、黄豆酱更好的混合搭配,起到协同增味作用。
(4)本发明的制作讲究,由于糍粑辣椒中含有姜蒜,所以在较低38-50℃的油中浸泡,缓慢升温,持续翻炒至红油颜色鲜艳透亮再加入其他调料,使其内部丰富的辣椒红素激发出来,使酱体的颜色更加鲜艳、自然、诱人。
(5)本发明的双孢菇牛肉辣椒酱属于黔式风味,利用贵州特色农产品资源双孢菇、黄牛肉、糍粑辣椒结合,开发一种风味浓郁、营养丰富、食用方便的新型双孢菇牛肉酱产品,制作出的辣椒酱口味鲜美,集香、辣、鲜一体化。本发明的加工工艺可适于规模化的大批量生产,本发明不仅考虑产品的色泽、口感、风味要优于传统牛肉酱、双孢菇酱,还综合考虑了各个组分用量搭配下,降低货架期内亚硝酸盐含量,在添加绿色安全的茶多酚的前提下,杜绝肉毒梭菌等致病菌的污染,有效延长罐头货架期。
本发明的双孢菇牛肉辣椒酱的研发与推广,有利于促进贵州特色产业的发展,丰富和壮大本地特色经济,市场价值巨大。此外,该技术发明也可推广至其他的肉菇酱类产品的研发和产生中,对罐装酱类产品的绿色防腐技术的选择和应用有较强的参考价值。
附图说明
图1为菇肉比对双孢菇牛肉酱感官评分的影响示意图。柱状图中左边对应菇粒口感,右边对应牛肉口感。
图2为糍粑辣椒与遵义辣椒面比对双孢菇牛肉辣椒酱感官评分的影响。柱状图中左边对应辣味,右边对应色泽。
图3为黄豆酱的添加量对本发明双孢菇牛肉辣椒酱感官评分的影响。柱状图中左边对应酱香味,右边对应整体状态。
图4为白砂糖的添加量对本发明双孢菇牛肉辣椒酱感官评分的影响。柱状图中左边对应甜味,右边对应整体可接受性。
图5为菇粒油炸时间对双孢菇牛肉辣椒酱感官评分的影响示意图。柱状图中左边对应菇粒口感,右边对应整体可接受性。
图6为双孢菇牛肉辣椒酱不同保藏方式下三个月内产品的菌落总个数的生长测定结果。趋势图左边对应菌落总数,下方对应保藏时间。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。在不背离本发明精神和实质的情况下,对本发明方法、步骤或条件所作的修改或替换,均属于本发明的范围。
若未特别指明,实施例中所用的化学试剂均为常规市售试剂,实施例中所用的技术手段为本领域技术人员所熟知的常规手段。
本发明实施例中所用黄豆酱为海天牌的黄豆酱,番茄酱为海天牌番茄酱。
实施例1双孢菇牛肉辣椒酱的制备
1、贵州黄牛肉末的制备
选取新鲜的贵州黄牛肉,去除边角以及肉筋部分,清洗干净。要注意不能用热水清洗,以免影响口感。清洗后的牛肉,切成细块,使用料理机第二功率进行20秒碎肉处理,放入干净的碗中待用。用电磁炉将锅烧热,倒入菜籽油(黄牛肉与菜籽油的用量质量比为1:0.5-1.0),放入已称量的牛肉翻炒,电磁炉功率为1000w,炒熟捞出备用。
2、双孢菇粒的制备
新鲜双孢菇,去除菌柄根部以及有缺陷的地方,称取需要量流水清洗2遍,沥水后切成粒大小约为1cm3,入沸水中焯水2min,捞出沥干20分钟,然后进行油炸130s,捞出备用。
3、二荆条洋葱姜蒜蓉混合物的制备
将新鲜的二荆条洗净去柄去籽,取41g,新鲜的姜、蒜、洋葱去皮洗净后,沥水后将41g二荆条与姜、蒜、洋葱(用量分别为13.5g,13.5g和81g)放入料理机机粉碎成蓉状混合物,移入干净的碗中待用。
4、其他用料的称量
把花椒粉1g、以及上述制备的二荆条姜蒜洋葱混合物149g、贵州黄牛肉(已炒制)60g、双孢菇(已油炸)240g、食盐3g、鸡精5g、遵义辣椒面17.4g、贵州糍粑辣椒58g、黄豆酱41g、番茄酱19g、白砂糖3g、花生(已油炸)41g、菜籽油187g分别按量称量备用。
5、酱品加工
油锅烧热放入称好的菜籽油,把油加热去味,冷却后加热至50℃放入贵州糍粑辣椒,缓慢升温,使其在油中浸泡,至油红艳透亮温度到100℃左右再加入二荆条洋葱姜蒜混合物,使它们油炸2min,放入番茄酱、黄豆酱熬制30s,依次放入油炸后的双孢菇粒、炒制后的牛肉末、花生翻炒30s,加入食盐、鸡精、白砂糖充分混匀30s,减小火力为200W放入干红辣椒面翻炒30s,关火,利用余温充分翻炒,待冷却后加入茶多酚,混合后装罐保存。
实施例2双孢菇牛肉辣椒酱配方的优化
1、单因素试验
(1)以实施例1为基础,设计变量与定量,确定定量为:花生、菜籽油、番茄酱、生姜、花椒粉、遵义辣椒面、洋葱、二荆条、大蒜、食盐、鸡精,再选取变量为:黄豆酱、双胞菇、贵州黄牛肉、白砂糖、糍粑辣椒、贵州糍粑辣椒添加量以及双孢菇的油炸时间作为单因素来设计进行试验,以菇肉比(4:1、4:2、4:3、4:4)、贵州糍粑辣椒与遵义辣椒面之比(10:1、10:2、10:3、10:4)、黄豆酱的添加量(9、12、15、18份)、白砂糖的添加量(1、1.5、2、2.5份)、双孢菇的油炸时间(1min50 s、2min、2min10s、2min20 s)进行单因素试验,根据感官评分选出各单因素最适宜的添加量。
(2)结果
1)菇肉比对本发明双孢菇牛肉辣椒酱感官评分的影响
贵州黄牛肉和双孢菇是本发明产品的主要组成成分。贵州黄牛肉蛋白质含量高,而脂肪含量低,是人类饮食中丰富的蛋白质来源,双孢菇营养丰富,所含的蛋白质几乎高于所有的豆类和蔬菜,菇肉比的最优化添加,不仅能增加双孢菇牛肉辣椒酱的营养还能提高肉粒和菇粒的酱感。
由图1可知,菇肉比的添加对本发明的双孢菇牛肉辣椒酱的整体可接受性评分影响较大。随着比例的减小,本发明的双孢菇牛肉辣椒酱的整体可接受性评分逐渐增加,当菇肉比达到4:4时,感官评分最高;说明二者的添加量保持相同时,工艺品的肉粒和菇粒的酱感最可口。根据4份不同菇肉比的工艺品的综合评分的对比。即菇肉比为1:1时综合评分最高,因此确定菇肉比为1:1。
2)贵州糍粑辣椒与遵义辣面比对本发明的双孢菇牛肉辣椒酱感官评分的影响
贵州糍粑辣椒与遵义辣椒面是贵州独特的食品调味料,合适的比例能使酱的风味更适口,并且具有对工艺品调色的双重作用。
由图2可知,贵州糍粑辣椒与遵义辣椒面的不同配比对本发明双孢菇牛肉辣椒酱的辣味影响不是很大,而对整体可接受性和色泽影响比较大。因为辣面添加的量比较小,而恰好把它的香味和调色作用表现了出来。随着不同的配比,工艺品的综合评分呈现上升趋势,而第三份开始下降,表明遵义辣椒面太少会被贵州糍粑辣椒掩盖住它的香味与辣味,而遵义辣椒面太多则会太辣和影响酱的整体状态和贵州糍粑辣椒的调味作用。整体贵州糍粑辣椒与遵义辣椒面比对本发明双孢菇牛肉辣椒酱感官评分的影响较大。根据4份不同贵州糍粑辣椒与遵义辣椒面用量比的综合评分的对比,即贵州糍粑辣椒与遵义辣椒面质量比为10:3时综合评分最高,因此确定贵州糍粑辣椒与遵义辣椒面质量比为10:3。
3)黄豆酱的添加量对本发明的双孢菇牛肉辣椒酱感官评分的影响
黄豆酱是本发明的双孢菇牛肉辣椒酱主要的调味料,它具有增加产品的风味、改善产品的组织形状和色泽,对成品的风味起着决定性作用。由图3可知,黄豆酱的添加量对本发明的双孢菇牛肉辣椒酱感官评分的影响较大,当黄豆酱的添加量逐渐增加时,产品的酱香味、整体状态和整体可接受性都在增高;当添加量超过40份时,产品的酱香味降低,说明此时黄豆酱味太重,会掩盖双孢菇和牛肉的香味;而整体状态和整体可接受性都稳定在一定的区间内。根据4份不同黄豆酱的添加量的工艺品的综合评分的对比,即黄豆酱的添加量为40份时综合评分最高,因此确定黄豆酱的添加量为40份。
4)白砂糖的添加量对本发明的双孢菇牛肉辣椒酱感官评分的影响
白砂糖是食品加工中常用的一种甜味剂,它可以调和酱的咸味,增加双孢菇的适口性。由图4可知,不同白砂糖的添加量对本发明的双孢菇牛肉辣椒酱感官评分的影响较大,随着白砂糖添加量的增加,本发明的双孢菇牛肉辣椒酱的甜味和整体可接受性评分逐渐增加,当白砂糖的量达到2份时,感官评分最高;当添加量超过2份时,本发明的双孢菇牛肉辣椒酱过于甜腻,不是很适口,因此它的整体可接受性评分下降。根据4份不同白砂糖的添加量的工艺品的综合评分的对比,即白砂糖的添加量为2份时综合评分最高,因此确定白砂糖的添加量为2份。
5)菇粒油炸时间对本发明的双孢菇牛肉辣椒酱感官评分的影响
双孢菇蛋白质含量为65.8%,含有人体必须的6种氨基酸,还含有丰富的维生素B1、维生素B2、烟酸、抗坏血酸和维生素D等,菇粒的油炸时间是锁住双孢菇的营养和稳定双孢菇的口感适口。由图5可知,菇粒油炸时间对本发明的双孢菇牛肉辣椒酱感官评分的影响较大。随着油炸时间的增加,菇粒口感、油腻项和整体可接受性评分逐渐降低。双孢菇的油炸时间在1min50s时评分最高,油炸时间越长,菇粒的越来越干,失去了菇肉的咀嚼时的口感,不宜使用。根据4份不同菇粒油炸时间的工艺品的综合评分的对比,即双孢菇的油炸时间在1min50s时综合评分最高,因此确定双孢菇的油炸时间在1min50s。
2、正交试验
(1)以双孢菇油炸时间(min)、白砂糖添加量(%)、贵州糍粑辣椒与遵义辣椒面配比(g:g)和双孢菇与贵州黄牛肉配比(g:g)单因素试验基础上,采用五因素四水平L16(45)的正交试验,进行配方的最优化选择,如表1所示。
表1双孢菇牛肉辣椒酱正交试验因素和水平
(2)正交试验结果和分析
由表2的极差分析可知,各因素对双孢菇牛肉辣椒酱工艺影响的大小为A>B>C>E>D,即双孢菇油炸时间>白砂糖添加量>黄豆酱添加量>菇肉比>辣椒比。目前,磨菇酱类产品存在如风味损失严重、色泽易变化等品质方面的一些问题。为了得到风味突出的双孢菇牛肉辣椒酱产品,双孢菇油炸时间对酱的风味影响最大,主要是因为使用新鲜双孢菇含有大量水分和氨基酸能增加成品酱的鲜味,不致于使最终成品过于黏稠,同时油炸发生美拉德反应带来的环状风味物质,成品酱的口感层次得到提升。但是水分过多不利于食品的保藏,原料带来的大部分是自由水,经过不同时长的油炸后浓缩水分蒸发以降低水分含量和水分活度。
分析了菇不同油炸时间对成品酱水分含量、品质的影响,因而舍弃实际感官评分最高的1min50s,确定最佳油炸时间为2min10s。其次是白砂糖作为一种天然的调味料,在炒酱的过程中能有效增强双孢菇牛肉辣椒酱的鲜味和酱香味,同时还能缓和酱的咸味和辣味,对酱的风味起着重要调节作用。除此,黄豆酱最主要是提供酱香风味,其自身作为一种调味品对双孢菇牛肉辣椒酱的风味、色泽、黏稠状态影响也很大。成品酱中菇粒和牛肉末的配比和辣椒对产品的影响不如前面几个因素,主要是辅以香味丰富双胞菇牛肉酱的口感。
正交试验得出的最优炒制工艺为A4B2C4D3E1,即菇油炸时间2min10s、白砂糖添加量3份、黄豆酱加量41份、贵州糍粑辣椒与遵义辣椒面质量比10:3、菇肉比4:1。选用独特的混合香辛料,产品通过采取传统的炒制工艺使产品色香味俱全,使产品成为营养丰富,口味独特的产品,符合中国人喜欢用食用油炒制食物的习惯,这款独特的产品具有黔式辣椒酱独特的香型,能填补市场空白,营养价值高,无化学防腐剂的添加,保质期长。
表2本发明双孢菇牛肉辣椒酱正交试验结果
实施例3
在实施例1配方的基础上,设置三个实验组:高温灭菌组、茶多酚组(按照原料重量份计添加0.75份茶多酚)、山梨酸钾组(按照原料重量份计添加0.75份山梨酸钾)和空白对照组,每组设置三个样品,共12份样品。已消毒的干净玻璃罐装入成品酱根据不同试验组要求处理,为了预测双孢菇牛肉酱在贮藏期间的货架期,采用加速试验,将双孢菇牛肉酱贮藏在较高的温度下置于37℃恒温培养箱存放30天、60天、90天进行保藏工艺研究。然后按照国家标准GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》中的方法处理样品,采用平板倾注法取样品稀释液接种平皿,倾注琼脂对12份样品进行菌落总数检测,并检查酱体质量,最后做统计学分析。
实验中所测定的菌落总数皆低于国标规定。由图6所示,空白组,茶多酚组,高温灭菌组,山梨酸钾组,每组有三个样品,可以看出随着保藏时间的延长,双孢菇牛肉酱中菌落数也在增加,但不同保藏方式的增长情况不同。从图中可以看出,60天后采用山梨酸钾的实验组,菌落个数有所增加,是由于成品酱中霉菌的孢子和细菌的芽孢非常耐热,就是高温灭菌也很难将其杀死。这也说明了茶多酚在本发明的产品中具有控制细菌总数和霉菌孢子数的作用。
辣酱开盖后,其来源于空气中的细菌和霉菌孢子的生长、繁殖。但辣酱在没有打开盖时,由于辣酱内的氧气比较少,再加上其内的油比较多,盐度、pH的影响,并且原料经过炒制微生物的数量比较低。所以在双孢菇牛肉辣椒酱中添加茶多酚或是采用高温灭菌可以在开盖后食用期内抑制微生物生长。
表3不同保藏方式(90天)对双孢菇牛肉酱中菌落总个数的影响
注:菌落总个数列中不同字母表示数据之间的差异显著(P<0.05)
从表3可得,空白组菌落水平为(41.00±14.526)a个/组,茶多酚组菌落水平为(3.67±1.528)b个/组,高温灭菌组菌落水平为(20.00±3.000)c个/组,山梨酸钾组菌落水平为(22.67±5.508)c个/组。添加茶多酚、高温灭菌、山梨酸钾三种保藏方式对双孢菇牛肉酱的菌落总数水平的影响差异具有统计学意义(P<0.05)。综上,通过测定菌落数的结果确定了本发明的双孢菇牛肉辣椒酱采用按照原料重量份计添加0.75份茶多酚添加量,低于37℃可保存至少三个月。
虽然,上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种绿色安全保质期长的双孢菇牛肉辣椒酱,其特征在于,含有以下重量份的原料制成:双孢菇220-250份,贵州黄牛肉50-70份,贵州糍粑辣椒55-60份,菜籽油150-200份,遵义辣椒面16-19份,大蒜11-15份,生姜11-15份,二荆条36-45份,洋葱70-90份,黄豆酱35-45份,番茄酱18-21份,食盐2-4份,鸡精4-6份,白糖2-5份,花生38-45份,花椒粉0.8-2.0份,茶多酚0.7-1.1份。
2.根据权利要求1所述的双孢菇牛肉辣椒酱,其特征在于,含有以下重量份的原料制成:双孢菇240份,贵州黄牛肉60份,贵州糍粑辣椒58份,菜籽油187份,遵义辣椒面17.4份,大蒜13.5份,生姜13.5份,二荆条41份,洋葱81份,黄豆酱41份,番茄酱19份,食盐3份,鸡精5份,白糖3份,花生41份,花椒粉1份,茶多酚0.75份。
3.根据权利要求1或2所述的双孢菇牛肉辣椒酱,其特征在于,所述二荆条为去柄、去籽的末状辣椒。
4.根据权利要求1或2所述的双孢菇牛肉辣椒酱,其特征在于,所述花椒粉为遵义朝天椒去蒂保留籽后的粉碎物;所述花生为油炸后的小粒花生。
5.根据权利要求1或2所述的双孢菇牛肉辣椒酱,其特征在于,所述双孢菇为新鲜双孢菇切碎后焯水、油炸后的双孢菇;所述贵州黄牛肉为新鲜贵州黄牛肉切碎后炒熟制品。
6.权利要求1-5任一所述的双孢菇牛肉辣椒酱的制备方法,其特征在于,包括以下步骤:
(1)制备贵州黄牛肉炒熟制品、双孢菇粒、大蒜生姜二荆条洋葱混合物;
(2)将菜籽油加热至38-50℃,放入贵州糍粑辣椒,缓慢升温,至油红颜透亮,加入大蒜生姜二荆条洋葱混合物,油炸110-140秒;
(3)步骤(2)的产物中依次加入番茄酱、黄豆酱、双孢菇粒、贵州黄牛肉炒熟制品、花生粒翻炒25-35s,加入食盐、鸡精、白糖翻炒;
(4)减小火力,加入遵义辣椒面翻炒,关火,冷却后加入茶多酚。
7.根据权利要求6所述的制备方法,其特征在于,步骤(1)所述贵州黄牛肉炒熟制品是将新鲜贵州黄牛肉冷水洗净,切碎丁,加菜籽油炒熟即得。
8.根据权利要求6所述的制备方法,其特征在于,步骤(1)所述双孢菇粒是将新鲜双孢菇去除菌柄根部、有缺陷部位,洗净后切成粒大小为0.8-1.2cm3,入沸水中焯水100-120s,捞出沥干,然后油炸1-2.5min,优选油炸130s。
9.根据权利要求6-8任一所述的制备方法,其特征在于,步骤(2)所述将菜籽油加热至40-45℃,放入贵州糍粑辣椒,缓慢升温,至油红颜透亮,加入大蒜生姜二荆条洋葱混合物,油炸120秒。
10.权利要求6-9任一所述的制备方法制得的双孢菇牛肉辣椒酱。
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