CN114158718A - 翅果油香辣酱 - Google Patents
翅果油香辣酱 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
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Abstract
翅果油香辣酱就是用翅果油混合食用油为主要成分的辣椒酱，它是由翅果油按比例混合食用油及干红辣椒末为主要原料，并添加辅料以食盐、姜粉、鸡精、花生、芝麻、胡椒、花椒、八角、草果、豆瓣酱、糖、大蒜等等若干种进行调味，辅料可以全选也可以只选其中的一部分调出不同的口味，通过热油反复翻炒而成。
Description
技术领域
本发明涉及一种佐餐食品，具体说是一种翅果油香辣酱。
背景技术
辣椒酱作为一种佐餐食品深受人们喜爱，特别是我国南方阴雨多变，气候潮湿，辣椒酱有显著的祛寒除湿的功效。目前市场上的辣椒酱除了给人们提供麻辣味，再没有别的作用，所以喜爱辣椒酱的人们也希望能吃到一种多品味的多功效的辣椒酱。
发明内容
本发明的目的就是为了弥补现有辣椒酱作用不丰富的缺陷，提供一种具有保健作用的辣椒酱。有资料显示″翅果油的药用价值：翅果油脂中亚油酸含量高达45.2％，亚油酸是人体和动物体自身不能合成而必须从食物中摄取的一种不饱和脂肪酸，是人体正常发育不可缺少的，它能降低血液中胆固醇及甘油三脂含量，维持血脂代谢的平衡。具有防止胆固醇在血管壁上的沉积，增强血管壁的坚韧性的作用，从而可以防止和治疗高血压，高血脂，血管硬化等病症。种仁中维生素E含量高达1558.1mg/100g，是花生米的70多倍，是沙棘的12倍，是豆制品的83倍，是奶粉的370倍。维生素E与人体的生长发育密切相关，为人体所必需，它能维持人体各组织器官正常生理功能，增强体质，有显著的抗氧化，抗衰老作用，缺乏时会发生各种功能衰弱性疾病，如肌肉萎缩，贫血，心血管病，不育症，习惯性流产及内分泌病变等。翅果油树种子中维生素E含量非常高，在自然界实属罕见，如此高的含量，完全可以直接药用。翅果油树叶中含黄酮类化合物，即木解皮素，杨梅黄酮和芦丁，为研制心血管类疾病药物提供依据。″临床应用：翅果油树种子油药用价值高，深加工的产品有翅果色拉油、翅果油软胶囊、高浓度天然VE和不皂化物等，具有抗氧化、抗衰老和防治心脏病等药理作用。可见翅果油具有很高的保健医疗作用，把翅果油按很少比例添加到食用油中长期食用即可获得很好医疗保健效果，采用翅果混合食用油来制作辣椒酱即解决了美味又起到了医疗保健的作用，这就是本发明的初衷。
本发明是采用翅果油树的种子压榨出的翅果油和食用植物油按一定比例混合后的油，比如翅果油和菜籽油、翅果油和胡麻油、翅果油和大豆油、翅果油和葵花油等等，一般辣椒酱采用菜籽油的为多见，所以也建议采用翅果油和菜籽油的混合油作为炒制辣椒酱的用油，一般翅果油的比例为10％-1％之间，由于翅果油比较昂贵因此翅果油香辣酱的品质就由翅果油的含量来确定的。
翅果油香辣酱就是用翅果油混合食用油为主要成分的辣椒酱，它是由翅果油按比例混合食用油及干红辣椒末为主要原料，此外通过辅料以食盐、姜粉、鸡精、花生、芝麻、胡椒、花椒、八角、草果、豆瓣酱、糖、大蒜等等若干种进行调味，辅料可以全选也可以只选其中的一部分调出不同的口味。
翅果油香辣酱是用翅果混合油漫火炒制小颗粒干红辣椒末与辅料的混合物，反复翻炒辣椒混合物直到香味出来，晾凉后装瓶密封即可。
具体实施方式
取10％翅果混合油，以油面漫过辣椒末辅料混合物-手指高度为易，辣椒末及辅料混合物共计1千克，其中辣椒末0.2-0.6千克，其余重量为辅料，辣椒末的重量决定着辣椒酱的是微辣还是特辣。先将辣椒末及部分辅料放入锅中炒热，可用小火反复翻炒辣椒混合物，再倒入烧开的热翅果混合油反复翻炒，根据经验辅料不是一开始就全部放入锅里炒制，而是要在不同的炒制阶段放入不同的辅料进行炒制，这样会炒制出最佳品质和口感，反复翻炒辣椒混合物直到香味出来，晾凉后装瓶密封即可。根据炒制时段来添加不同的辅料来达到特定的口感，这是商业机密不便于公开，可以自己慢慢摸索。
Claims (1)
1.翅果油香辣酱就是用翅果油混合食用油为主要成分的辣椒酱，它是由翅果油按比例混合食用油及干红辣椒末为主要原料，并添加辅料以食盐、姜粉、鸡精、花生、芝麻、胡椒、花椒、八角、草果、豆瓣酱、糖、大蒜等等若干种进行调味，辅料可以全选也可以只选其中的一部分调出不同的口味，通过热油反复翻炒而成。
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