CN115226881A - 一种萝卜干香菇酱及其制备方法 - Google Patents
一种萝卜干香菇酱及其制备方法 Download PDFInfo
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Abstract
本发明提供了一种萝卜干香菇酱及其制备方法,所述制备方法包括:S1:准备鲜香菇丁、低盐萝卜干丁、复水香菇粒和配料;S2:炒制配料并在炒制过程中依次添加鲜香菇丁、低盐萝卜干丁和复水香菇粒,炒制完成后添加制备复水香菇粒过程中的香菇水,煮沸收汁后获得具有萝卜、鲜香菇和干香菇三重风味的萝卜干香菇酱;S3:将萝卜香菇酱装罐杀菌并冷却;其中,S1中所述低盐萝卜干丁为水分含量低于一定值的萧山萝卜干丁,本发明提供与传统的香菇酱相比较,其营养价值更高,风味更加鲜美,更重要的是,为萝卜的高值化加工利用提供了一条可行途径。
Description
【技术领域】
本发明涉及食品加工技术领域,尤其涉及一种萝卜干香菇酱及其制备方法。
【背景技术】
萝卜属十字花科,为十字花科植物的新鲜肥大根,原产于我国,别名莱旅、芦旅、土瓜、芥根,为一、二年生根类蔬菜植物。其适应性强,栽培面积广。萝卜热量低,水分含量高。我国自古以来就有“冬吃萝卜,夏吃姜”、“萝卜赛人参”等说法,萝卜中含有丰富的维生素,蛋白质,膳食纤维和钙、磷、铁、钾等矿物质,消化酶和叶酸的含量也较高,是一种消费者喜爱的大众蔬菜。萝卜含有多种微量元素,可增强机体免疫力,并能抑制癌细胞的生长,对防癌,抗癌有重要意义。萝卜还具有十分重要的保健功能,具有降低血脂、软化血管、稳定血压、预防冠心病、动脉硬化、胆结石的功效。
中国萝卜种植面积基本维持稳定在42万公顷;产量增长4.3%;表观需求量为同比增长4.6%。萝卜加工方式有43%为鲜食,加工消费为23%,相对来说加工方式比较单一。主要是以腌制为主,盐含量相对比较高,同时还有一定量亚硝酸盐,对人们身体健康有一定危害。由于鲜萝卜含水量比较高,在销售的食品中以鲜萝卜作为食材的并不多。
萧山萝卜除了具有补气血的功能外,发现它还含胆碱物质,有利于减肥;此外,它含有的糖化酶能分解食物中的淀粉等成分,促进人体对营养物质的消化吸收,同时萧山萝卜纤维含量高,制成的萝卜干有嚼劲。所以,采用萧山萝卜干为原料,开发一系列萝卜产品,满足不同人群的需要。
香菇是一种重要的药食两用真菌,是世界著名的食用菌之一,素有“山珍”之称,也常被誉为“菇中皇后”。香菇肉质肥厚,因其含有一种特有的香味物质—香菇精,形成特有的菇香,而味道鲜美。香菇营养丰富,富含蛋白质、香菇多糖以及多种维生素,而且还具有提高免疫力,延缓衰老,降血压、降胆固醇、预防心血管疾病的生理功效。
辣椒是香辛料的一种,含有碳水化合物、蛋白质、胡萝卜素,多种维生素以及辣椒碱等营养成分,有驱寒祛湿、活血消肿、抗菌消炎和抑制肿瘤等作用。
酱类食品中,市场上售卖的多为香菇酱,或是结合牛肉制成的肉酱,存在着口味单一。目前,市场上所销售的萝卜与香菇相结合的酱类产品较少。
因此,有必要研究一种萝卜干香菇酱及其制备方法来应对现有技术的不足,以解决或减轻上述一个或多个问题。
【发明内容】
有鉴于此,本发明提供了一种萝卜干香菇酱及其制备方法,与传统的香菇酱相比较,其营养价值更高,风味更加鲜美,更重要的是,为萝卜的高值化加工利用提供了一条可行途径。
一方面,本发明提供一种萝卜干香菇酱的制备方法,所述制备方法包括:
S1:准备鲜香菇丁、低盐萝卜干丁、复水香菇粒和配料;
S2:炒制配料并在炒制过程中依次添加鲜香菇丁、低盐萝卜干丁和复水香菇粒,炒制完成后添加制备复水香菇粒过程中的香菇水,煮沸收汁后获得具有萝卜、鲜香菇和干香菇三重风味的萝卜干香菇酱;
S3:将萝卜干香菇酱装罐杀菌并冷却;
其中,S1中所述低盐萝卜干丁为水分含量低于一定值的萧山萝卜干丁。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述低盐萝卜干丁的水分含量在20%以下。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S1具体包括:
S11:准备萝卜干丁并制备低盐萝卜干丁;
S12:制备调味辣椒油;
S13:准备香菇丁并制备复水香菇粒;
S14:制备稀释豆瓣酱;
S15:制备淀粉水;
其中S11-S15顺序不固定,所述配料包括调味辣椒油、稀释豆瓣酱、淀粉水、辣椒面、姜末和蒜末。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S11具体为将萧山萝卜干浸泡8-9小时,冷水下锅焯3~5分钟,冷去后挤干水分,切成1cm×1cm×1cm的丁状,获得低盐萝卜干丁;
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S12具体为:以菜籽油、鲜姜沫、花椒、红辣椒、八角以及芝麻为原料,通过炒制制备获得所述调味辣椒油。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S13具体包括:
制备鲜香菇丁:将鲜香菇进行切丁处理,得到规格为1cm×1cm×1cm的香菇丁;
制备复水香菇粒:称取干香菇20-40份,洗净,加入50-60℃水中浸泡2-3小时以使香菇复水,将水沥干后,用切成香菇粒,得到所述复水香菇粒;收集浸泡后的水,即为香菇水。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S14具体为:称取5-15份豆瓣酱,加入12.5-25份所述香菇水稀释,获得稀释豆瓣酱。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S15具体为:称取1-2份淀粉,加入10-15份所述香菇水,搅拌均匀。
如上所述的方面和任一可能的实现方式,进一步提供一种实现方式,所述S2中的炒制过程具体为:
S31:翻炒辣椒面2分钟后,有辣椒香味爆出,再加入姜沫和蒜沫,继续翻炒,直至姜沫蒜沫快干发黄,控制油温在110℃;
S32:取10-20份所述稀释豆瓣酱加入锅中,并改至小火慢慢翻炒;
S33:加入鲜香菇丁和复水香菇粒,并改为中小火,不停翻炒4分钟,直至萧山萝卜和香菇丁上被裹满酱汁;
S34:加入10-30份所述低盐萝卜干丁,小火炒制2-4分钟;
S35:往锅中依次加入所述油炸豆豉以及5-10份所述香菇水,煮沸,保持沸腾状态2-3分钟;
S36:加入1-2份所述淀粉水,炒制3-5分钟,关火,加入1-2份白糖,1-2份鸡精,加入少量ε-聚赖氨酸,茶多酚,搅拌均匀,获得萝卜香菇酱。
如上所述的方面和任一可能的实现方式,进一步提供一种萝卜干香菇酱,所述萝卜干香菇酱具体配料包括:
配料:萧山萝卜干22%~28%,菜籽油36%~39%,花生2%~4%,香菇10%~12%,粗辣椒6%~10%,鸡精1%~2%,姜沫2%~4%,蒜沫2%~4%,豆瓣酱3%~5%,绵白糖0.2%~0.4%,芝麻1%~2.5%,生抽1%~3%,料酒1%~2%,ε-聚赖氨酸0.01%~0.02%,茶多酚0.01%~0.02%;
或配料:萧山萝卜干25%~30%,菜籽油29%~32%,豆豉7%~9%,香菇2%~4%,辣椒面7%~10%,鸡精1%~2%,姜沫2%~4%,蒜沫2%~4%,豆瓣酱6%~9%,料酒2%~4%,生抽1%~3%,绵白糖0.2%~0.4%,ε-聚赖氨酸0.01%~0.02%,茶多酚0.01%~0.02%;
或配料:萧山萝卜干26%~35%,菜籽油25%~28%,甜面酱7%~9%,香菇12%~15%,鸡精1%~2%,姜沫2%~4%,蒜沫2%~4%,豆瓣酱7%~10%,料酒2%~4%,生抽1%~3%,绵白糖0.2%~0.4%,ε-聚赖氨酸0.01%~0.02%,茶多酚0.01%~0.02%;
与现有技术相比,本发明可以获得包括以下技术效果:
1):本发明将萝卜干与香菇相结合制备萝卜干香菇酱,使产品具有萝卜与香菇的双重风味,二者的结合既增加了传统香菇酱的鲜味,又提高了其营养价值;
2):本发明将鲜香菇和复水香菇粒相结合,既保持了鲜香菇原有的风味,又增加了香菇干制过程中形成的新风味。
3):本发明解决了萝卜资源未得到充分利用的情况,为萝卜的高值化加工利用提供一条可行途径。
4):萧山萝卜干是通过三腌三晒低盐自然风干技术腌制而成,形成了萧山萝卜干特有的风味。本发明所用的萧山萝卜干经过浸泡,焯水,形成一种绿色、健康、美味的萝卜干香菇酱。
5):本发明制备萝卜干香菇酱的过程中添加的低盐萧山萝卜干,水分含量低于20%,在保证保留萝卜特有营养和香味的同时,也延长了所述萝卜干香菇酱的贮藏时间。
6):同时,本发明采用绿色保鲜剂代替传统的保鲜剂山梨酸钾,满足人们对绿色健康食品的需求。
当然,实施本发明的任一产品并不一定需要同时达到以上所述的所有技术效果。
【附图说明】
为了更清楚地说明本发明实施例的技术方案,下面将对实施例中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其它的附图。
图1是本发明一个实施例提供的制备方法流程图。
【具体实施方式】
为了更好的理解本发明的技术方案,下面结合附图对本发明实施例进行详细描述。
应当明确,所描述的实施例仅仅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作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
在本发明实施例中使用的术语是仅仅出于描述特定实施例的目的,而非旨在限制本发明。在本发明实施例和所附权利要求书中所使用的单数形式的“一种”、“所述”和“该”也旨在包括多数形式,除非上下文清楚地表示其他含义。
如图1所示,本发明提供一种萝卜干香菇酱的制备方法,所述制备方法包括:
S1:准备香菇丁、低盐萝卜干丁、复水香菇粒和配料;
S2:炒制配料并在炒制过程中添加低盐萝卜干丁和复水香菇粒,获得具有萝卜和香菇双重风味的萝卜干香菇酱;
S3:将萝卜香菇酱装罐杀菌并冷却;
其中,S1中所述低盐萝卜干丁为水分含量低于一定值的萧山萝卜干丁。
所述低盐萝卜干丁为的水分含量在20%以下。
所述S1具体包括:
S11:准备萝卜干丁并制备低盐萝卜干丁;
S12:制备调味辣椒油;
S13:准备鲜香菇丁和复水香菇粒;
S14:制备稀释豆瓣酱;
S15:制备淀粉水;
其中S11-S15顺序不固定,所述配料包括调味辣椒油、稀释豆瓣酱、淀粉水、辣椒面、姜末和蒜末。
所述S11具体包括:
准备萝卜干丁:准备萧山萝卜干进行切丁处理,规格为1cm×1cm×1cm;
制备低盐萝卜干丁:
将萧山萝卜干浸泡8-9小时,冷水下锅焯3~5分钟,冷去后挤干水分,切成1cm×1cm×1cm的丁状,获得低盐萝卜干丁;
其中,萧山萝卜干的制备方法如下:先将新鲜白萝卜洗净,切成粗细均匀的条状,采用传统风脱水方式,使其在通风向阳的地方晾晒3~5天,食盐、香辛料等辅料与萝卜干按一定比例混合均匀入缸腌制,然后咸条晒2~3天,二次入缸腌制,出晒,拌料,装坛,成品。总的来说:萧山萝卜干是通过三腌三晒低盐自然风干技术腌制而成,形成了萧山萝卜干特有的风味。
所述S12具体为:以菜籽油、鲜姜沫、花椒、红辣椒、八角以及芝麻为原料,通过炒制制备获得所述调味辣椒油。
所述S13具体包括:
制备香菇丁:将鲜香菇进行切丁处理,得到规格为1cm×1cm×1cm的香菇丁;
制备复水香菇粒:称取干香菇20-40份,洗净,加入50-60℃水中浸泡2-3小时以使香菇复水,将水沥干后,用切成香菇粒,得到所述复水香菇粒;收集浸泡后的水,即为香菇水。
所述S14具体为:称取5-15份豆瓣酱,加入12.5-25份所述香菇水稀释,获得稀释豆瓣酱。
所述S15具体为:称取1-2份淀粉,加入10-15份所述香菇水,搅拌均匀。
所述S2中的炒制过程具体为:
S31:翻炒辣椒面2分钟后,有辣椒香味爆出,再加入姜沫和蒜沫,继续翻炒,直至姜沫蒜沫快干发黄,控制油温在110℃;
S32:取10-20份所述稀释豆瓣酱加入锅中,并改至小火慢慢翻炒;
S33:加入鲜香菇丁和复水香菇粒,并改为中小火,不停翻炒4分钟,直至萧山萝卜和香菇丁上被裹满酱汁;
S34:加入10-30份所述低盐萝卜干丁,小火炒制2-4分钟;
S35:往锅中依次加入所述豆豉以及5-10份所述香菇水,煮沸,保持沸腾状态2-3分钟;
S36:加入1-2份所述淀粉水,炒制3-5分钟,关火,加入1-2份白糖,1-2份鸡精,加入少量ε-聚赖氨酸,茶多酚,搅拌均匀,获得萝卜辣香菇酱。
本发明提供一种萝卜干香菇酱的制备方法,所述萝卜干香菇酱采用炒制制备,在所述炒制制备萝卜干香菇酱的过程中添加萧山萝卜干以及经过处理后的香菇,获得具有萝卜和香菇双重风味的萝卜香干菇酱;其中所述萝卜,得到水分含量低于一定值的萧山萝卜干。
经所述控水分处理的萧山萝卜干水分含量在20%以下。
所述萝卜香菇酱的制备方法包括低盐萧山萝卜干的制备、调味辣椒油的制备、复水香菇粒的制备、稀释豆瓣酱的制备、淀粉水的制备、炒制、装罐杀菌以及冷却步骤;其中,所述低盐萝卜干丁的制备以及所述调味辣椒油的制备步骤制备获得的低盐萝卜干及调味辣椒油为特制产品。
所述萝卜香菇辣酱的制备方法具体包括以下步骤:
(1)低盐萧山萝卜干的制备:萧山萝卜干制备过程:先将新鲜白萝卜洗净,切成粗细均匀的条状,采用传统风脱水方式,使其在通风向阳的地方晾晒3~5天,食盐、香辛料等辅料与萝卜干按一定比例混合均匀入缸腌制,然后咸条晒2~3天,二次入缸腌制,出晒,拌料,装坛,成品。总的来说:萧山萝卜干是通过三腌三晒低盐自然风干技术腌制而成,形成了萧山萝卜干特有的风味。通过控制腌制过程中萝卜干含水量、发酵温度、食盐和香辛料等辅料的用量等条件可有效减少腌制过程中萝卜干营养物质的损失,从而提高腌制萝卜干的品质。做萝卜干香菇酱时,萧山萝卜干浸泡8小时左右,冷水下锅焯3~5分钟,冷去后挤干水分,切成1cm×1cm×1cm的丁状。
(2)调味辣椒油的制备:以菜籽油、鲜姜沫、花椒、红辣椒、八角以及芝麻为原料,通过炒制制备获得所述调味辣椒油;
(3)复水香菇粒的制备:称取干香菇20-40份,洗净,加入50-60℃水中浸泡2-3小时以使香菇复水,将水沥干后,用切成香菇粒,得到所述复水香菇粒;收集浸泡后的水,即为香菇水,备用;
(4)稀释豆瓣酱的制备:称取5-15份豆瓣酱,加入12.5-25份所述香菇水稀释,获得稀释豆瓣酱,备用;
(5)淀粉水的制备:称取1-2份淀粉,加入10-15份所述香菇水,搅拌均匀,备用;
(6)炒制:取30-35份菜籽油放入锅中,用大火将油温烧至三成热,随后改成中小火,下入烫漂好的辣椒面进行翻炒,此时油温在100℃。
(7)翻炒辣椒面2分钟后,有辣椒香味爆出,再加入姜沫和蒜沫,继续翻炒,直至姜沫蒜沫快干发黄,此时油温在110℃。
(8)取10-20份所述稀释豆瓣酱加入上述锅中,并改至小火慢慢翻炒。
(9)加入鲜香菇丁和复水香菇粒,并改为中小火,不停翻炒4分钟,直至萝卜丁和香菇丁上被裹满酱汁。
(10)再加入10-30份所述低盐萝卜干丁,小火炒制2-4分钟,然后往锅中依次加入所述豆豉以及5-10份所述香菇水,煮沸,保持沸腾状态2-3分钟,加入1-2份所述淀粉水,然后炒制3-5分钟,关火,加入1-2份白糖,1-2份鸡精,搅拌均匀,获得萝卜干香菇酱;
(11)装罐杀菌:将步骤(4)获得的所述萝卜干香菇酱趁热装入罐中,经90℃水浴加热,保持中心温度85℃以上,排气8分钟,迅速旋紧瓶盖,将玻璃罐在1.01MPa,121℃条件下,杀菌30分钟;
(12)冷却:灭菌后的产品迅速进行冷却用凉水冷却至室温即为成品。
本发明提供一种萝卜干香菇酱,具体配料如下:
实施例1:
配料:萧山萝卜干23.53%,菜籽油38.24%,花生2.94%,香菇11.76%,粗辣椒,7.65%,鸡精1.18%,姜沫2.94%,蒜沫2.94%,豆瓣酱4.12%,绵白糖0.38%,芝麻1.47%,生抽1.38%,料酒1.45%,ε-聚赖氨酸0.01%,茶多酚0.01%;
实施例2:
或配料:萧山萝卜干29.32%,菜籽油31.97%,豆豉8.88%,香菇2.65%,辣椒面7.10%,鸡精1.07%,姜沫2.84%,蒜沫2.84%,豆瓣酱7.10%,料酒3.55%,生抽2.31%,绵白糖0.34%,ε-聚赖氨酸0.01%,茶多酚0.01%;
实施例3:
或配料:萧山萝卜干30.54%,菜籽油26.17%,甜面酱8.72%,香菇13.42%,鸡精1.34%,姜沫2.68%,蒜沫2.68%,豆瓣酱8.72%,料酒2.68%,生抽2.68%,绵白糖0.32%,ε-聚赖氨酸0.01%,茶多酚0.01%;
对照例1:
配料:萧山萝卜干23.53%,菜籽油38.24%,花生2.94%,香菇11.76%,粗辣椒,7.65%,鸡精1.18%,姜沫2.94%,蒜沫2.94%,豆瓣酱4.12%,绵白糖0.38%,芝麻1.47%,生抽1.38%,料酒1.45%,山梨酸钾0.04%;
对照例2:
或配料:萧山萝卜干29.32%,菜籽油31.97%,豆豉8.88%,香菇2.65%,辣椒面7.10%,鸡精1.07%,姜沫2.84%,蒜沫2.84%,豆瓣酱7.10%,料酒3.55%,生抽2.31%,绵白糖0.34%,,山梨酸钾0.04%;
对照例3:
配料:萧山萝卜干30.54%,菜籽油26.17%,甜面酱8.72%,香菇13.42%,鸡精1.34%,姜沫2.68%,蒜沫2.68%,豆瓣酱8.72%,料酒2.68%,生抽2.68%,绵白糖0.32%,山梨酸钾0.04%。
表1萝卜干的质构特性
从表1可以看出,萧山萝卜干硬度、弹性和咀嚼度要高于普通萝卜干,相对普通萝卜干,萧山萝卜干纤维含量多,有嚼劲,口感好。
表2萝卜干香菇酱的感官评分标准
表3萝卜干香菇酱的感官评分
从表2为萝卜干香菇酱感官评定标准,表3为萝卜干香菇酱感官评分。从表3可以看出,实施例1、实施例2、实施例3和对照例1、对照例2、对照例3感官评分没有显著区别,但是实施例1、实施例2、实施例3用的是绿色保鲜剂,而且用量比山梨酸钾少。
以上对本申请实施例所提供的一种萝卜干香菇酱及其制备方法,进行了详细介绍。以上实施例的说明只是用于帮助理解本申请的方法及其核心思想;同时,对于本领域的一般技术人员,依据本申请的思想,在具体实施方式及应用范围上均会有改变之处,综上所述,本说明书内容不应理解为对本申请的限制。
如在说明书及权利要求书当中使用了某些词汇来指称特定组件。本领域技术人员应可理解,硬件制造商可能会用不同名词来称呼同一个组件。本说明书及权利要求书并不以名称的差异来作为区分组件的方式,而是以组件在功能上的差异来作为区分的准则。如在通篇说明书及权利要求书当中所提及的“包含”、“包括”为一开放式用语,故应解释成“包含/包括但不限定于”。“大致”是指在可接收的误差范围内,本领域技术人员能够在一定误差范围内解决所述技术问题,基本达到所述技术效果。说明书后续描述为实施本申请的较佳实施方式,然所述描述乃以说明本申请的一般原则为目的,并非用以限定本申请的范围。本申请的保护范围当视所附权利要求书所界定者为准。
还需要说明的是,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的商品或者系统不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种商品或者系统所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的商品或者系统中还存在另外的相同要素。
应当理解,本文中使用的术语“和/或”仅仅是一种描述关联对象的关联关系,表示可以存在三种关系,例如,A和/或B,可以表示:单独存在A,同时存在A和B,单独存在B这三种情况。另外,本文中字符“/”,一般表示前后关联对象是一种“或”的关系。
上述说明示出并描述了本申请的若干优选实施例,但如前所述,应当理解本申请并非局限于本文所披露的形式,不应看作是对其他实施例的排除,而可用于各种其他组合、修改和环境,并能够在本文所述申请构想范围内,通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本申请的精神和范围,则都应在本申请所附权利要求书的保护范围内。
Claims (10)
1.一种萝卜干香菇酱的制备方法,其特征在于,所述制备方法具体为:
S1:准备鲜香菇丁、低盐萝卜干丁、复水香菇粒和配料;
S2:炒制配料并在炒制过程中依次添加鲜香菇丁、低盐萝卜干丁和复水香菇粒,炒制完成后添加制备复水香菇粒过程中的香菇水,煮沸收汁后获得具有萝卜、鲜香菇和干香菇三重风味的萝卜干香菇酱;
S3:将萝卜香菇酱装罐杀菌并冷却;
其中,S1中所述低盐萝卜干丁为水分含量低于一定值的萧山萝卜干丁。
2.根据权利要求1所述的制备方法,其特征在于,所述低盐萝卜干丁为的水分含量在20%以下。
3.根据权利要求1所述的制备方法,其特征在于,所述S1具体包括:
S11:制备低盐萝卜干丁;
S12:制备调味辣椒油;
S13:准备鲜香菇丁和复水香菇粒;
S14:制备稀释豆瓣酱;
S15:制备淀粉水;
其中S11-S15顺序不固定,所述配料包括调味辣椒油、稀释豆瓣酱、淀粉水、辣椒面、姜末和蒜末。
4.根据权利要求3所述的制备方法,其特征在于,所述S11具体为将萧山萝卜干浸泡8-9小时,冷水下锅焯3~5分钟,冷去后挤干水分,切成1cm×1cm×1cm的丁状,获得低盐萝卜干丁。
5.根据权利要求3所述的制备方法,其特征在于,所述S12具体为:以菜籽油、鲜姜沫、花椒、红辣椒、八角以及芝麻为原料,通过炒制制备获得所述调味辣椒油。
6.根据权利要求3所述的制备方法,其特征在于,所述S13具体包括:
制备香菇丁:将鲜香菇用水焯5~10min,进行切丁处理,得到规格为1cm×1cm×1cm的香菇丁;
制备复水香菇粒:称取干香菇20-40份,洗净,加入50-60℃水中浸泡2-3小时以使香菇复水,将水沥干后,用切成香菇粒,得到所述复水香菇粒;收集浸泡后的水,即为香菇水。
7.根据权利要求6所述的制备方法,其特征在于,所述S14具体为:称取5-15份豆瓣酱,加入12.5-25份所述香菇水稀释,获得稀释豆瓣酱。
8.根据权利要求7所述的制备方法,其特征在于,所述S15具体为:称取1-2份淀粉,加入10-15份所述香菇水,搅拌均匀。
9.根据权利要求8所述的制备方法,其特征在于,所述S2中的炒制过程具体为:
S31:翻炒辣椒面2分钟后,有辣椒香味爆出,再加入姜沫和蒜沫,继续翻炒,直至姜沫蒜沫快干发黄,控制油温在110℃;
S32:取10-20份所述稀释豆瓣酱加入锅中,并改至小火慢慢翻炒;
S33:加入鲜香菇丁和复水香菇粒,并改为中小火,不停翻炒4分钟,直至鲜香菇丁上被裹满酱汁;
S34:加入10-30份所述低盐萝卜干丁,小火炒制2-4分钟;
S35:往锅中依次加入所述豆豉以及5-10份所述香菇水,煮沸,保持沸腾状态2-3分钟;
S36:加入1-2份所述淀粉水,炒制3-5分钟,关火,加入1-2份白糖,1-2份鸡精,加入少量ε-聚赖氨酸,茶多酚,搅拌均匀,获得萝卜干香菇酱。
10.一种萝卜干香菇酱,通过上述权利要求1-9之一所述的制备方法制得,其特征在于,所述萝卜干香菇酱具体配料包括:
配料:萧山萝卜干22%~28%,菜籽油36%~39%,花生2%~4%,香菇10%~12%,粗辣椒6%~10%,鸡精1%~2%,姜沫2%~4%,蒜沫2%~4%,豆瓣酱3%~5%,绵白糖0.2%~0.4%,芝麻1%~2.5%,生抽1%~3%,料酒1%~2%,ε-聚赖氨酸0.01%~0.02%,茶多酚0.01%~0.02%;
或配料:萧山萝卜干25%~30%,菜籽油29%~32%,豆豉7%~9%,香菇2%~4%,辣椒面7%~10%,鸡精1%~2%,姜沫2%~4%,蒜沫2%~4%,豆瓣酱6%~9%,料酒2%~4%,生抽1%~3%,绵白糖0.2%~0.4%,ε-聚赖氨酸0.01%~0.02%,茶多酚0.01%~0.02%;
或配料:萧山萝卜干26%~35%,菜籽油25%~28%,甜面酱7%~9%,香菇12%~15%,鸡精1%~2%,姜沫2%~4%,蒜沫2%~4%,豆瓣酱7%~10%,料酒2%~4%,生抽1%~3%,绵白糖0.2%~0.4%,ε-聚赖氨酸0.01%~0.02%,茶多酚0.01%~0.02%。
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