CN113768134A - 一种香辣味蜗牛酱 - Google Patents
一种香辣味蜗牛酱 Download PDFInfo
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- CN113768134A CN113768134A CN202111061112.4A CN202111061112A CN113768134A CN 113768134 A CN113768134 A CN 113768134A CN 202111061112 A CN202111061112 A CN 202111061112A CN 113768134 A CN113768134 A CN 113768134A
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Abstract
本发明公开了一种香辣味蜗牛酱,其技术方案是:包括以下重量份数的原料制成:去腥蜗牛肉40‑50份、植物油50‑70份、黄豆酱4‑12份、豆瓣酱10‑30份、食盐1‑3份、白芝麻1‑3份、辣椒2‑6份、花椒1‑3份、白砂糖0.5‑1.5份、蚝油2‑6份、食品添加剂0.001‑0.003份、食用香料0.2‑0.3份、味精0.5‑1.5份、姜1‑3份、蒜1‑3份,一种香辣味蜗牛酱有益效果是:对蜗牛肉进行初步去腥处理,在去腥最后将蜗牛肉投入冷水中,去腥过程中添加传统去腥材料的同时,增添柠檬片,一方面可以配合传统去腥材料最大化的消除腥味,另一方面柠檬中的酸性物质有助分解肉类纤维,使蜗牛肉口感更嫩,冷水中浸泡使得蜗牛肉会快速地收缩,从而锁住水分,使得蜗牛肉质口感,嫩中带弹性,最大化地提高蜗牛肉的口感。
Description
技术领域
本发明涉及技术食品技术领域,具体涉及一种香辣味蜗牛酱。
背景技术
蜗牛是陆生贝壳类的软体动物,属于腹足纲。近年来,法国、美国等欧美国家蜗牛消费量不断增长,蜗牛肉蛋白质含量高,其赖氨酸含量比较丰富,同时还含有VA、VB1、VB2和VE等多种维生素及人体所必需的各种矿物质,如Ca、P、Fe、Zn、K、Mg、Mn、Se等(其中Ca、P、Fe含量丰富,钙磷比为2.18:1)。蜗牛肉中脂类以亚油酸、花生四烯酸为主,也含少量DHA,这对于机体智力活动与免疫系统活动非常有益;尤其是花生四烯酸作为前列腺素、血栓烷素和白细胞三烯等机体活性调节物的转化前体,对于降低血液黏度、预防心血管疾病、预防糖尿病,提高免疫系统活性等具有重要功效。
蜗牛是一种高蛋白、低脂肪、维生素和矿物质、不饱和脂肪酸含量丰富的食物,具有很高的营养价值,同时也具有清热解毒等药用功效,二由于蜗牛肉腥味较重,难以处理,传统的通过经添加姜片和料酒,去腥效果一般,烧制成品后,仍有较大的泥腥味,味道一般,使得难以下咽,由此问题,对于蜗牛肉罐头酱料式地深加工及食品推广,还鲜有人涉足。
发明内容
针对现有技术存在的上述问题,本发明提供一种香辣味蜗牛酱,通过选取个头大并且活性好的蜗牛最为原料,同时对蜗牛肉进行去腥处理,以解决市面上烧制成品后,仍有较大的泥腥味,味道一般,使得难以下咽的问题。
为了实现上述目的,本发明提供如下技术方案:一种香辣味蜗牛酱,包括以下重量份数的原料制成:去腥蜗牛肉40-50份、植物油50-70份、黄豆酱4-12份、豆瓣酱10-30份、食盐1-3份、白芝麻1-3份、辣椒2-6份、花椒1-3份、白砂糖0.5-1.5份、蚝油2-6份、食品添加剂0.001-0.003份、食用香料0.2-0.3份、味精0.5-1.5份、姜1-3份、蒜1-3份。
具体的,原料中蜗牛肉进行去腥处理,通过以上原料制得的辣味蜗牛酱,肉质筋道、辣而不燥、增进食欲、帮助消化、营养丰富。
优选的,所述食品添加剂包括的按重量比为1:3:2的山梨酸钾、D-异抗坏血酸钠和的异核苷酸二钠组成。
具体的,山梨酸钾和D-异抗坏血酸钠,可保持食品的色泽,自然风味,可以防止滋生真菌和霉菌,起到防止酱料变质的作用,延长保质期,异核苷酸二钠可以提升食品的品质,对甜味和咸味有增效作用,对酸、苦味及腥、焦味等有抑制或消除作用。
优选的,所述食用香料由以下重量份数的原料组成:所述食用香料由以下重量份数的原料组成:八角0.03-0.09份、茴香0.03-0.09份、香叶0.02-0.06份、丁香0.015-0.045份、桂皮0.015-0.045份、白芷0.015-0.045份、白豆蔻0、015-0.045份、香草0.015-0.045份、甘草0.005-0.015份、陈皮0.02-0.06份、肉桂0.005-0.015份和草果0.02-0.06份。
具体的,食用香料的设置使得酱料更加鲜香浓郁,同时使用香料中八角、白豆蔻、甘草和草果都起到去腥除膻的作用,陈皮本身气味香、味道苦、性辛温,能够去腥解腻,并且能压制香料的药材味,降低气味刺激。
优选的,所述辣椒为粉末状,所述姜和蒜采用姜丁和蒜末。
具体的,辣椒采用粉末状,使得辣味可以充分地融入酱料中,姜和蒜采用姜丁和蒜末,一方面提高酱料的增香去腥效果,另一方面减低食用者对姜和蒜敏感度。
优选的,制备所述去腥蜗牛肉,包括以下步骤:
S1、原料挑选:选取生长情况良好的蜗牛,投料原饲养量的四分之一,进行饿养一天,之后次天选取个大且仍存活的蜗牛,将其清洗干净并投入清水中浸泡,浸泡时间为10-30min,浸泡温度为常温,之后捞出备用;
S2、蜗牛蒸煮:将步骤S1中最后所得蜗牛导入蒸锅中,入蒸馏水并蒸上10-20min左右后,停止加热并开盖冷却直至常温;
S3、二次清洗:使用工具将蜗牛进行去壳和去内脏,投入清水中进行二次清洗,之后捞出备用;
S4、预处理、将蜗牛肉切小于等于0.7-0.9立方厘米的小块放入锅中,锅中加水没过蜗牛肉,待水沸腾2-3min后,滤出蜗牛肉,去除蜗牛分泌的黏液,重复循环操作2-4次;
S5、去腥:再将蜗牛肉放入加水的锅中,并向适量添加姜片、柠檬片、适量的料酒和白酒,待锅内沸腾8-15min,停止加热,之后捞出投入清水浸泡,清水浸泡时间为2-6小时,浸泡温度为5-10℃,沥水留蜗牛肉,得去腥蜗牛肉,备用。
具体的,将蜗牛肉进行去腥处理提高香味。
一种香辣味蜗牛酱的制备方法,其特征在于:具体包括以下步骤:
S1、原料称重:按照上述重量份数分别称取各原料,备用;
S2、炒酱:向锅中加入植物油,当油温达到80℃-100℃时,加入姜丁和蒜末炒制2min左右;
S3、当油温达到100℃-120℃时,加入辣椒和花椒椒炒制2min左右,
S4、当油温达到120℃-140℃时,再加入香辛料炒制4min左右;
S5、然后加入去腥蜗牛肉翻炒5min左右后,一起加入黄豆酱、豆瓣酱、食盐、翻炒10min左右,使各原料均匀,并熬制;
S7、最后加入白芝麻、白砂糖和蚝油、食品添加剂搅拌均匀制得酱料,将搅拌后的酱料出锅,静置使其温度冷却至常温,即得香辣蜗牛酱。
优选的,所述步骤S2中姜丁、蒜末的炒制与步骤S3中辣椒、花椒炒制均保持翻腾炒制,时间控制在1-3min。
优选的,所述步骤S4中加入香辛料炒制时间控制2-6min在左右。
优选的,所述步骤S5中加入黄豆酱、豆瓣酱、食盐与去腥蜗牛肉翻炒,时间控制在5-15min。
优选的,所述步骤S5中熬制温度保持在150℃-160℃,熬制时间控制在1-3h。
本发明实施例具有如下优点:
1、本发明中通过选用蜗牛肉与食用香料等原料合理炒制,制得味道鲜美,唇齿留香,营养丰富的香辣蜗牛酱,对蜗牛肉进行初步去腥处理,在去腥最后将蜗牛肉投入冷水中,去腥过程中添加传统去腥材料的同时,增添柠檬片,一方面可以配合传统去腥材料最大化的消除腥味,还可促进蜗牛肉在后续炒制的过程中早些入味,另一方面柠檬中的酸性物质有助分解肉类纤维,使蜗牛肉口感更嫩,冷水中浸泡使得蜗牛肉会快速地收缩,从而锁住水分,使得蜗牛肉质口感,嫩中带弹性,越嚼越香,最大化地提高蜗牛肉的口感。
2、本发明提供了一种香辣蜗牛酱,色泽自然、肉质筋道、鲜香浓郁、辣而不燥、增进食欲、帮助消化、营养丰富,作为一种绿色佐餐,按照一定的比例在适当的温度下进行炒制,既保留了原料本身的营养成分,又产生了独特的风味,满足了人们味美、营养、健康、方便的食品需求,本发明中选择个头大并且活性好的蜗牛最为原料,此种蜗牛肉蜗牛肉细嫩、鲜美、营养丰富,高蛋白、低脂肪,还含有多种氨基酸及有益人体的酶类,并含有多种有益的微量元素。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:一种香辣味蜗牛酱,包括以下重量份数的原料制成:去腥蜗牛肉40份、植物油50份、黄豆酱4份、豆瓣酱10份、食盐1份、白芝麻1份、辣椒2份、花椒1份、白砂糖0.5份、蚝油2份、食品添加剂0.001份、食用香料0.2份、味精0.5份、姜1份、蒜1份。
为了实现防止酱料变质的目的,本发明采用如下方法实现的:所述食品添加剂包括的按重量比为1:3:2的山梨酸钾、D-异抗坏血酸钠和的异核苷酸二钠组成;山梨酸钾和D-异抗坏血酸钠,可保持食品的色泽,自然风味,可以防止滋生真菌和霉菌,起到防止酱料变质的作用,延长保质期,异核苷酸二钠可以提升食品的品质,对甜味和咸味有增效作用,对酸、苦味及腥、焦味等有抑制或消除作用。
进一步的为了实现在熬制酱料时,对蜗牛肉进行二次去腥,本发中采用如下方法实现的:所述食用香料由以下重量份数的原料组成:所述食用香料由以下重量份数的原料组成:八角0.03份、茴香0.03份、香叶0.02份、丁香0.015份、桂皮0.015-0.045份、白芷0.015份、白豆蔻0、015份、香草0.015份、甘草0.005份、陈皮0.02份、肉桂0.005份和草果0.02份,食用香料的设置使得酱料更加鲜香浓郁,同时使用香料中八角、白豆蔻、甘草和草果都起到去腥除膻的作用,陈皮本身气味香、味道苦、性辛温,能够去腥解腻,并且能压制香料的药材味,降低气味刺激。
进一步的,所述辣椒为粉末状,所述姜和蒜采用姜丁和蒜末,姜和蒜采用姜丁和蒜末,一方面提高酱料的增香去腥效果,另一方面减低食用者对姜和蒜敏感度。
为了实现蜗牛的初步去腥的目的,本发明采用如下技术方案实现的:
S1、原料挑选:选取生长情况良好的蜗牛,投料原饲养量的四分之一,进行饿养一天,之后次天选取个大且仍存活的蜗牛,将其清洗干净并投入清水中浸泡,浸泡时间为10-30min,浸泡温度为常温,之后捞出备用;
S2、蜗牛蒸煮:将步骤S1中最后所得蜗牛导入蒸锅中,入蒸馏水并蒸上10-20min左右后,停止加热并开盖冷却直至常温;
S3、二次清洗:使用工具将蜗牛进行去壳和去内脏,投入清水中进行二次清洗,之后捞出备用;
S4、预处理、将蜗牛肉切小于等于0.7-0.9立方厘米的小块放入锅中,锅中加水没过蜗牛肉,待水沸腾2-3min后,滤出蜗牛肉,去除蜗牛分泌的黏液,重复循环操作2-4次;
S5、去腥:再将蜗牛肉放入加水的锅中,并向适量添加姜片、柠檬片、适量的料酒和白酒,待锅内沸腾8-15min,停止加热,之后捞出投入清水浸泡,清水浸泡时间为2-6小时,浸泡温度为5-10℃,沥水留蜗牛肉,得去腥蜗牛肉,备用。
其中,为了实现香辣味蜗牛酱制作的目的,本发明采用如下技术方案实现的:
S1、原料称重:按照上述重量份数分别称取各原料,备用;
S2、炒酱:向锅中加入植物油,当油温达到80℃-100℃时,加入姜丁和蒜末炒制1min;
S3、当油温达到100℃-120℃时,加入辣椒和花椒椒炒制1min,
S4、当油温达到120℃-140℃时,再加入香辛料炒制2min;
S5、然后加入去腥蜗牛肉翻炒5min左右后,一起加入黄豆酱、豆瓣酱、食盐、翻炒5min,使各原料均匀,并熬制,熬制时间为150℃,熬制时间为1h;
S7、最后加入白芝麻、白砂糖和蚝油、食品添加剂搅拌均匀制得酱料,将搅拌后的酱料出锅,静置使其温度冷却至常温,即得香辣蜗牛酱。
实施例2:
一种香辣味蜗牛酱,包括以下重量份数的原料制成:去腥蜗牛肉45份、植物油60份、黄豆酱8份、豆瓣酱20份、食盐2份、白芝麻2份、辣椒4份、花椒2份、白砂糖1份、蚝油4份、食品添加剂0.002份、食用香料0.25份、味精1份、姜2份、蒜2份。
为了实现防止酱料变质的目的,本发明采用如下方法实现的:所述食品添加剂包括的按重量比为1:3:2的山梨酸钾、D-异抗坏血酸钠和的异核苷酸二钠组成;山梨酸钾和D-异抗坏血酸钠,可保持食品的色泽,自然风味,可以防止滋生真菌和霉菌,起到防止酱料变质的作用,延长保质期,异核苷酸二钠可以提升食品的品质,对甜味和咸味有增效作用,对酸、苦味及腥、焦味等有抑制或消除作用。
进一步的为了实现在熬制酱料时,对蜗牛肉进行二次去腥,本发中采用如下方法实现的:所述食用香料由以下重量份数的原料组成:所述食用香料由以下重量份数的原料组成:八角0.06份、茴香0.06份、香叶0.04份、丁香0.03份、桂皮0.03份、白芷0.03份、白豆蔻0、03份、香草0.03份、甘草0.01份、陈皮0.04份、肉桂0.01份和草果0.04份,食用香料的设置使得酱料更加鲜香浓郁,同时使用香料中八角、白豆蔻、甘草和草果都起到去腥除膻的作用,陈皮本身气味香、味道苦、性辛温,能够去腥解腻,并且能压制香料的药材味,降低气味刺激。
进一步的,所述辣椒为粉末状,所述姜和蒜采用姜丁和蒜末,姜和蒜采用姜丁和蒜末,一方面提高酱料的增香去腥效果,另一方面减低食用者对姜和蒜敏感度。
为了实现蜗牛的初步去腥的目的,本发明采用如下技术方案实现的:
S1、原料挑选:选取生长情况良好的蜗牛,投料原饲养量的四分之一,进行饿养一天,之后次天选取个大且仍存活的蜗牛,将其清洗干净并投入清水中浸泡,浸泡时间为10-30min,浸泡温度为常温,之后捞出备用;
S2、蜗牛蒸煮:将步骤S1中最后所得蜗牛导入蒸锅中,入蒸馏水并蒸上10-20min左右后,停止加热并开盖冷却直至常温;
S3、二次清洗:使用工具将蜗牛进行去壳和去内脏,投入清水中进行二次清洗,之后捞出备用;
S4、预处理、将蜗牛肉切小于等于0.7-0.9立方厘米的小块放入锅中,锅中加水没过蜗牛肉,待水沸腾2-3min后,滤出蜗牛肉,去除蜗牛分泌的黏液,重复循环操作2-4次;
S5、去腥:再将蜗牛肉放入加水的锅中,并向适量添加姜片、柠檬片、适量的料酒和白酒,待锅内沸腾8-15min,停止加热,之后捞出投入清水浸泡,清水浸泡时间为2-6小时,浸泡温度为5-10℃,沥水留蜗牛肉,得去腥蜗牛肉,备用。
其中,为了实现香辣味蜗牛酱制作的目的,本发明采用如下技术方案实现的:
S1、原料称重:按照上述重量份数分别称取各原料,备用;
S2、炒酱:向锅中加入植物油,当油温达到80℃-100℃时,加入姜丁和蒜末炒制2min;
S3、当油温达到100℃-120℃时,加入辣椒和花椒椒炒制2min,
S4、当油温达到120℃-140℃时,再加入香辛料炒制4min;
S5、然后加入去腥蜗牛肉翻炒5min左右后,一起加入黄豆酱、豆瓣酱、食盐、翻炒5min,使各原料均匀,并熬制,熬制时间为160℃,熬制时间为2h;
S7、最后加入白芝麻、白砂糖和蚝油、食品添加剂搅拌均匀制得酱料,将搅拌后的酱料出锅,静置使其温度冷却至常温,即得香辣蜗牛酱。
实施例3:
一种香辣味蜗牛酱,其特征在于:包括以下重量份数的原料制成:去腥蜗牛肉50份、植物油70份、黄豆酱12份、豆瓣酱30份、食盐3份、白芝麻3份、辣椒6份、花椒3份、白砂糖1.5份、蚝油6份、食品添加剂0.003份、食用香料0.3份、味精1.5份、姜3份、蒜3份。
为了实现防止酱料变质的目的,本发明采用如下方法实现的:所述食品添加剂包括的按重量比为1:3:2的山梨酸钾、D-异抗坏血酸钠和的异核苷酸二钠组成;山梨酸钾和D-异抗坏血酸钠,可保持食品的色泽,自然风味,可以防止滋生真菌和霉菌,起到防止酱料变质的作用,延长保质期,异核苷酸二钠可以提升食品的品质,对甜味和咸味有增效作用,对酸、苦味及腥、焦味等有抑制或消除作用。
进一步的为了实现在熬制酱料时,对蜗牛肉进行二次去腥,本发中采用如下方法实现的:所述食用香料由以下重量份数的原料组成:所述食用香料由以下重量份数的原料组成:八角0.09份、茴香0.09份、香叶0.06份、丁香0.045份、桂皮0.045份、白芷0.045份、白豆蔻0、045份、香草0.045份、甘草0.015份、陈皮0.06份、肉桂0.015份和草果0.06份,食用香料的设置使得酱料更加鲜香浓郁,同时使用香料中八角、白豆蔻、甘草和草果都起到去腥除膻的作用,陈皮本身气味香、味道苦、性辛温,能够去腥解腻,并且能压制香料的药材味,降低气味刺激。
进一步的,所述辣椒为粉末状,所述姜和蒜采用姜丁和蒜末,姜和蒜采用姜丁和蒜末,一方面提高酱料的增香去腥效果,另一方面减低食用者对姜和蒜敏感度。
为了实现蜗牛的初步去腥的目的,本发明采用如下技术方案实现的:
S1、原料挑选:选取生长情况良好的蜗牛,投料原饲养量的四分之一,进行饿养一天,之后次天选取个大且仍存活的蜗牛,将其清洗干净并投入清水中浸泡,浸泡时间为10-30min,浸泡温度为常温,之后捞出备用;
S2、蜗牛蒸煮:将步骤S1中最后所得蜗牛导入蒸锅中,入蒸馏水并蒸上10-20min左右后,停止加热并开盖冷却直至常温;
S3、二次清洗:使用工具将蜗牛进行去壳和去内脏,投入清水中进行二次清洗,之后捞出备用;
S4、预处理、将蜗牛肉切小于等于0.7-0.9立方厘米的小块放入锅中,锅中加水没过蜗牛肉,待水沸腾2-3min后,滤出蜗牛肉,去除蜗牛分泌的黏液,重复循环操作2-4次;
S5、去腥:再将蜗牛肉放入加水的锅中,并向适量添加姜片、柠檬片、适量的料酒和白酒,待锅内沸腾8-15min,停止加热,之后捞出投入清水浸泡,清水浸泡时间为2-6小时,浸泡温度为5-10℃,沥水留蜗牛肉,得去腥蜗牛肉,备用。
其中,为了实现香辣味蜗牛酱制作的目的,本发明采用如下技术方案实现的:
S1、原料称重:按照上述重量份数分别称取各原料,备用;
S2、炒酱:向锅中加入植物油,当油温达到80℃-100℃时,加入姜丁和蒜末炒制3min;
S3、当油温达到100℃-120℃时,加入辣椒和花椒椒炒制3min,
S4、当油温达到120℃-140℃时,再加入香辛料炒制6min;
S5、然后加入去腥蜗牛肉翻炒5min左右后,一起加入黄豆酱、豆瓣酱、食盐、翻炒5min,使各原料均匀,并熬制,熬制时间为170℃,熬制时间为3h;
S7、最后加入白芝麻、白砂糖和蚝油、食品添加剂搅拌均匀制得酱料,将搅拌后的酱料出锅,静置使其温度冷却至常温,即得香辣蜗牛酱。
分别取上述实施例1-3的蜗牛酱的制备方法,对所制得的一种香辣味蜗牛酱的口感、腥味、鲜度和粘稠度,进行比较,并得到以下数据:
由上表可知实施例3中所制得的香辣味蜗牛酱口感好,鲜香浓郁,固体含量高,去腥效果好,去腥过程中添加传统去腥材料的同时,增添柠檬片,一方面可以配合传统去腥材料最大化的消除腥味,还可促进蜗牛肉在后续炒制的过程中早些入味,另一方面柠檬中的酸性物质有助分解肉类纤维,使蜗牛肉口感更嫩,冷水中浸泡使得蜗牛肉会快速地收缩,从而锁住水分,使得蜗牛肉质口感,嫩中带弹性,越嚼越香,最大化地提高蜗牛肉的口感。
以上所述,仅是本发明的较佳实施例,任何熟悉本领域的技术人员均可能利用上述阐述的技术方案对本发明加以修改或将其修改为等同的技术方案。因此,依据本发明的技术方案所进行的任何简单修改或等同置换,尽属于本发明要求保护的范围。
Claims (10)
1.一种香辣味蜗牛酱,其特征在于:包括以下重量份数的原料制成:去腥蜗牛肉40-50份、植物油50-70份、黄豆酱4-12份、豆瓣酱10-30份、食盐1-3份、白芝麻1-3份、辣椒2-6份、花椒1-3份、白砂糖0.5-1.5份、蚝油2-6份、食品添加剂0.001-0.003份、食用香料0.2-0.3份、味精0.5-1.5份、姜1-3份、蒜1-3份。
2.根据权利要求1所述的一种香辣味蜗牛酱,其特征在于:所述食品添加剂包括的按重量比为1:3:2的山梨酸钾、D-异抗坏血酸钠和的异核苷酸二钠组成。
3.根据权利要求1所述的一种香辣味蜗牛酱,其特征在于:所述食用香料由以下重量份数的原料组成:八角0.03-0.09份、茴香0.03-0.09份、香叶0.02-0.06份、丁香0.015-0.045份、桂皮0.015-0.045份、白芷0.015-0.045份、白豆蔻0、015-0.045份、香草0.015-0.045份、甘草0.005-0.015份、陈皮0.02-0.06份、肉桂0.005-0.015份和草果0.02-0.06份。
4.根据权利要求1所述的一种香辣味蜗牛酱,其特征在于:所述辣椒为粉末状,所述姜和蒜采用姜丁和蒜末。
5.根据权利要求1所述的一种香辣味蜗牛酱,其特征在于:制备所述去腥蜗牛肉,包括以下步骤:
S1、原料挑选:选取生长情况良好的蜗牛,投料原饲养量的四分之一,进行饿养一天,之后次天选取个大且仍存活的蜗牛,将其清洗干净并投入清水中浸泡,浸泡时间为10-30min,浸泡温度为常温,之后捞出备用;
S2、蜗牛蒸煮:将步骤S1中最后所得蜗牛导入蒸锅中,入蒸馏水并蒸上10-20min左右后,停止加热并开盖冷却直至常温;
S3、二次清洗:使用工具将蜗牛进行去壳和去内脏,投入清水中进行二次清洗,之后捞出备用;
S4、预处理、将蜗牛肉切小于等于0.7-0.9立方厘米的小块放入锅中,锅中加水没过蜗牛肉,待水沸腾2-3min后,滤出蜗牛肉,去除蜗牛分泌的黏液,重复循环操作2-4次;
S5、去腥:再将蜗牛肉放入加水的锅中,并向适量添加姜片、柠檬片、适量的料酒和白酒,待锅内沸腾8-15min,停止加热,之后捞出投入清水浸泡,清水浸泡时间为2-6小时,浸泡温度为5-10℃,沥水留蜗牛肉,得去腥蜗牛肉,备用。
6.一种香辣味蜗牛酱的制备方法,其特征在于:具体包括以下步骤:
S1、原料称重:按照上述重量份数分别称取各原料,备用;
S2、炒酱:向锅中加入植物油,当油温达到80℃-100℃时,加入姜丁和蒜末炒制2min左右;
S3、当油温达到100℃-120℃时,加入辣椒和花椒椒炒制2min左右,
S4、当油温达到120℃-140℃时,再加入香辛料炒制4min左右;
S5、然后加入去腥蜗牛肉翻炒5min左右后,一起加入黄豆酱、豆瓣酱、食盐、翻炒10min左右,使各原料均匀,并熬制;
S7、最后加入白芝麻、白砂糖和蚝油、食品添加剂搅拌均匀制得酱料,将搅拌后的酱料出锅,静置使其温度冷却至常温,即得香辣蜗牛酱。
7.根据权利要求6所述的一种香辣味蜗牛酱的制备方法,其特征在于:所述步骤S2中姜丁、蒜末的炒制与步骤S3中辣椒、花椒炒制均保持翻腾炒制,时间控制在1-3min。
8.根据权利要求6所述的一种香辣味蜗牛酱的制备方法,其特征在于:所述步骤S4中加入香辛料炒制时间控制2-6min在左右。
9.根据权利要求6所述的一种香辣味蜗牛酱的制备方法,其特征在于:所述步骤S5中加入黄豆酱、豆瓣酱、食盐与去腥蜗牛肉翻炒,时间控制在5-15min。
10.根据权利要求6所述的一种香辣味蜗牛酱的制备方法,其特征在于:所述步骤S5中熬制温度保持在150℃-160℃,熬制时间控制在1-3h。
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