CN117397795A - 青椒开胃酱 - Google Patents
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Abstract
本发明公开了一种青椒开胃酱，由青尖椒、青湖南椒、酱酸菜、泡野山椒、生姜、红葱头和蒜头等原料组成，调料包括菜籽油、盐、糖和蚝油等。制作方法包括将生姜、蒜头和红葱头剁碎，将青尖椒、青湖南椒、酱酸菜和泡野山椒切碎，然后在锅中炒熟加入调料即可。本申请提供了多种具体实施方式，以满足不同口味需求。这种青椒开胃酱制作简单，口感鲜美，营养丰富，适合广大消费者食用。
Description
技术领域
本发明涉及食品制作技术领域,更具体的说是涉及一种青椒开胃酱。
背景技术
在现代社会，人们越来越注重健康和美食，因此各种美食和调味品的需求不断增加。青椒开胃酱是一种常见的调味品，具有开胃、美味、健康等特点，深受人们的喜爱。然而，在传统的制作方法中，常常使用大量的油和盐，不利于健康。因此，需要一种新的制作方法，以减少油和盐的使用量，同时保持口感和营养价值。
在现有技术中，已经有一些青椒开胃酱的制作方法和配方。例如，一些制作方法使用了辣椒、蒜、姜、酱油、醋等原料，但是这种方法使用的油和盐量较大，不利于健康。还有一些制作方法使用了辣椒、酱油、糖、醋等原料，但是这种方法的口感和营养价值不如前一种方法。因此，需要一种新的青椒开胃酱的制作方法和配方，以满足人们对美食和健康的需求。
发明内容
有鉴于此，本发明提供了一种青椒开胃酱。
为实现上述目的，本发明提供如下技术方案，由以下重量份的原料组成：
青尖椒500-800份，青湖南椒500-800份，酱酸菜250-400份，泡野山椒150-300份，生姜50-100份，红葱头150-200份，蒜头50-100份，调料290-580份。
优选的，在上述青椒开胃酱中，所述调料包括：菜籽油150-300份，盐10-30份，糖50-100份，蚝油80-150份。
优选的，在上述青椒开胃酱中，包括以下步骤：
将生姜、蒜头，红葱头去皮后剁碎；把青尖椒、青湖南椒、酱酸菜、泡野山椒全部切成小粒；锅内放菜籽油，先把切碎的姜、蒜、红葱头小火炒至少许金黄色，再倒入青尖椒、青湖南椒、酱酸菜、泡野生椒，炒至没有水份时放入盐、糖、蚝油调味即可。
优选的，在上述青椒开胃酱中，所述青尖椒、青湖南椒采用新鲜辣椒，用清洗干净切碎渣备用。
优选的，在上述青椒开胃酱中，所述青椒开胃酱由以下成分组成青尖椒500份，青湖南椒500份，酱酸菜250份，泡野山椒150份，生姜50份，红葱头150份，蒜头50份，菜籽油150份，盐10份，糖50份，蚝油80份。
优选的，在上述青椒开胃酱中，所述青椒开胃酱由以下成分组成青尖椒800份，青湖南椒800份，酱酸菜400份，泡野山椒300份，生姜100份，红葱头200份，蒜头100份，菜籽油300份，盐30份，糖100份，蚝油150份。
经由上述的技术方案可知，与现有技术相比，本发明公开了一种青椒开胃酱本发明中的青尖椒、青湖南椒等辣椒类食材富含维生素C和胡萝卜素等营养素，有助于增强人体免疫力和抵抗力。本发明中的酱酸菜和泡野山椒等食材含有多种有益菌群，有助于促进肠道健康和消化系统正常运转。本发明的制作方法中适量使用油和盐，有助于减少人体对油和盐的摄入，降低患心血管疾病和高血压等疾病的风险。本发明可以搭配多种蔬菜和肉类等食品，增加食品的营养和口感，有助于改善人体的营养状况和健康水平。本发明可以保存一段时间，方便日常使用，减少人们对加工食品和调味品的依赖，有助于提高人们的健康意识和饮食习惯。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，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。
实施例一：
准备原料：青尖椒500份，青湖南椒500份，酱酸菜250份，泡野山椒150-300份，生姜50份，红葱头150份，蒜头50份，菜籽油150份，盐10份，糖50份，蚝油80。将生姜、蒜头和红葱头去皮后剁碎，将青尖椒、青湖南椒、酱酸菜和泡野山椒切碎备用。在锅中加入菜籽油，加热后加入剁碎的姜、蒜和红葱头，小火炒至略微金黄色。加入切碎的青尖椒、青湖南椒、酱酸菜和泡野山椒，继续翻炒至没有水份。加入盐、糖和蚝油等调料，继续翻炒均匀。炒至调料均匀后，关火，等待青椒开胃酱冷却后即可食用。
注意事项：青尖椒、青湖南椒应使用新鲜的辣椒，并且清洗干净切碎渣备用。同时，制作过程中应注意火候控制，以免炒糊或过度加热。
实施例二：
准备原料：青尖椒800份，青湖南椒800份，酱酸菜400份，泡野山椒300份，生姜100份，红葱头200份，蒜头100份，菜籽油300份，盐30份，糖100份，蚝油150份。将青尖椒、青湖南椒、酱酸菜和泡野山椒切成小块，将生姜、红葱头和蒜头剁碎备用。在锅中加入适量的菜籽油，加热后加入剁碎的生姜、红葱头和蒜头，小火炒至略微金黄色。加入切碎的青尖椒、青湖南椒、酱酸菜和泡野山椒，继续翻炒至熟透。加入盐、糖和蚝油等调料，继续翻炒均匀。在炒好的青椒开胃酱中加入适量清水，煮沸后转小火继续煮约10分钟。煮至汁水浓稠后，关火，等待青椒开胃酱冷却后即可食用。
注意事项：制作过程中应注意火候控制，以免炒糊或过度加热。同时，煮青椒开胃酱时需要注意火候和时间，以达到汁水浓稠的效果。可以根据个人口味调整调料的使用量，以达到最佳的口感和风味。
实施例三：
准备原料青尖椒600份，青湖南椒600份，酱酸菜300份，泡野山椒200份，生姜80份，红葱头175份，蒜头80份，菜籽油225份，盐20份，糖70份，蚝油115份。
将生姜、蒜头、红葱头去皮后剁碎成小末备用。将青尖椒、青湖南椒、酱酸菜、泡野山椒全部切成小粒备用。在锅中倒入菜籽油，加热后放入姜、蒜、红葱头小火炒至金黄色。加入青尖椒、青湖南椒、酱酸菜、泡野山椒，继续翻炒至没有水份。加入盐、糖、蚝油调味，翻炒均匀。炒好的酱汁放凉后装入干净的瓶子中，密封保存。
本发明相比传统的青椒开胃酱，这种制作方法使用的油和盐量较少，更加健康。使用新鲜的青尖椒和青湖南椒，口感更加清新开胃。青椒开胃酱中的原料和调料都是富含营养的，例如青椒富含维生素C和维生素E，酱酸菜富含益生菌等。这种制作方法简单易行，制作时间较短，方便快捷。根据个人口味和喜好，可以适当调整调料的使用量，以达到最佳的口感和风味。
本说明书中各个实施例采用递进的方式描述，每个实施例重点说明的都是与其他实施例的不同之处，各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言，由于其与实施例公开的方法相对应，所以描述的比较简单，相关之处参见方法部分说明即可。
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (6)
1.一种青椒开胃酱，其特征在于，由以下重量份的原料组成：
青尖椒500-800份，青湖南椒500-800份，酱酸菜250-400份，泡野山椒150-300份，生姜50-100份，红葱头150-200份，蒜头50-100份，调料290-580份。
2.根据权利要求1所述的青椒开胃酱，其特征在于，所述调料包括：菜籽油150-300份，盐10-30份，糖50-100份，蚝油80-150份。
3.根据权利要求1所述的一种青椒开胃酱的制作方法，其特征在于，包括以下步骤：
将生姜、蒜头，红葱头去皮后剁碎；
把青尖椒、青湖南椒、酱酸菜、泡野山椒全部切成小粒；
锅内放菜籽油，先把切碎的姜、蒜、红葱头小火炒至少许金黄色，再倒入青尖椒、青湖南椒、酱酸菜、泡野生椒，炒至没有水份时放入盐、糖、蚝油调味即可。
4.根据权利要求1所述的青椒开胃酱，其特征在于，所述青尖椒、青湖南椒采用新鲜辣椒，用清洗干净切碎渣备用。
5.根据权利要求2所述的青椒开胃酱，其特征在于，所述青椒开胃酱由以下成分组成青尖椒500份，青湖南椒500份，酱酸菜250份，泡野山椒150份，生姜50份，红葱头150份，蒜头50份，菜籽油150份，盐10份，糖50份，蚝油80份。
6.根据权利要求2所述的青椒开胃酱，其特征在于，所述青椒开胃酱由以下成分组成青尖椒800份，青湖南椒800份，酱酸菜400份，泡野山椒300份，生姜100份，红葱头200份，蒜头100份，菜籽油300份，盐30份，糖100份，蚝油150份。
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