CN101283777A - Intense fresh chilli paste - Google Patents
Intense fresh chilli paste Download PDFInfo
- Publication number
- CN101283777A CN101283777A CNA2008100286126A CN200810028612A CN101283777A CN 101283777 A CN101283777 A CN 101283777A CN A2008100286126 A CNA2008100286126 A CN A2008100286126A CN 200810028612 A CN200810028612 A CN 200810028612A CN 101283777 A CN101283777 A CN 101283777A
- Authority
- CN
- China
- Prior art keywords
- grams
- capsicum
- garlic
- fire
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a chili sauce with delicious and strong taste, which belongs to the field of seasoning food processing technology. The chili sauce is prepared from fresh red chili, garlic segments, acetylated distarch phosphate, beta-cyclodextrin, EM original solution, monosodium glutamate, salt, etc. The diluted microorganism EM original solution can be used for decomposing residual pesticide on the chili to remove the bitter taste, and the beta-cyclodextrin can remove peculiar smell and increase the spicy and sweet taste of chili. The chili and the garlic segments are fried with slow fire to fully exert the fresh, strong and spicy taste of fresh chili and garlic segments, thus greatly improving the product quality. The chili sauce is a good seasoning with rich nourishment and good color, taste and smell.
Description
Technical field:
A kind of intense fresh chilli paste of the present invention belongs to flavoring technology of food field, relates to the processing method that fresh chilli is made sauce.
Background technology:
Capsicum is nutritious, and is tasty, and the appetite that induces one is the favorite flavorings of people.In the process of plantation capsicum, the disease and pest of capsicum is more, the green pepper farming must spray Sandofan in capsicum, can kill agricultural chemicals such as wettable micro mist agent, kill and remove disease and pest, guarantee growing up healthy and sound of capsicum, moreover in order to win the high yield of capsicum, the green pepper farming is often used plant growth promoter, drop-proof agent, is helped chemical pesticides such as strengthening element and ethephon agent to spray capsicum, carries out chemistry and urges red accelerating the ripening.Residues of pesticides contain pained peculiar smell to capsicum, to healthy unfavorable.The present invention adopts the former dew dilution of beneficial microbe EM to soak capsicum, remove its chemical pesticide toxin and pained peculiar smell, add cycloheptaamylose and further remove its pained peculiar smell, and increase the bright fragrant peppery sweet taste of capsicum, minimizing or removal are to healthy adverse factors.
Summary of the invention:
A kind of intense fresh chilli paste of the present invention provides a kind of removal residues of pesticides for market, the peppery pure strong bright fragrant tasty seasoning good merchantable brand of strength that tool is natural.
The present invention takes following technical measures to solve:
A kind of intense fresh chilli paste, its processing method are to process with fresh pimiento, garlic clove etc., are described in detail processing method of the present invention below.
Take by weighing raw material: go 1 kilogram-1.2 kilograms in base of a fruit capsicum; peeling garlic clove 700 grams-800 grams; Ultra Tex 2 150 grams-200 grams; cycloheptaamylose 35 grams-40 grams; soy sauce 250 grams-300 grams; monosodium glutamate 30 grams-35 grams; chickens' extract powder 20 grams-25 grams; salt 50 grams-65 grams; edible oil 80 grams; red yeast rice 18 grams-20 grams; ethylparaben 1.8 grams-2.2 grams; former dew 20 grams of EM-30 grams; 8.5 kilograms-9 kilograms in water; earlier the former dew of EM is poured in 4 kilograms the water and mixed thoroughly; the capsicum that adds wash clean is soaked more than 30 minutes; pick up drain well; the chopping grain is standby; garlic clove chopping grain is fried garlic grain with slow fire with 20 gram edible oil in the iron pot ceaselessly stir; the garlic grain is fried to little yellow; can pour out the dress basin from fire; pour 60 gram edible oil into the iron pot and fry the capsicum particle with slow fire; ceaselessly stir; fry to moisture content and parch; chilli seed sends sound; be hit by a bullet from the iron pot and jump up; can pour out the dress basin from fire; cycloheptaamylose is dissolved in 1.5 kilograms the water and fries good capsicum and garlic grain in order to soak; the red yeast rice that will soak with electronic fiberizer; capsicum and garlic grain polishing pulping; pour in the cauldron; Ultra Tex 2 is poured in the same cauldron with the lysate of water with the lysate and the ethylparaben of water; with soy sauce; monosodium glutamate; the chickens' extract powder; salt and remaining water are all poured into together to stir in the cauldron and are heated to 100 ℃; constantly stir; keep 10 fens Zhongli's fire; cooling; seal with the vial can of totally having sterilized, it is peppery pure promptly to become strength; intense fresh chilli paste.
Beneficial effect of the present invention:
1, the present invention adopts the former dew dilution of beneficial microbe EM to soak capsicum, and the former dew of EM can decompose agricultural chemicals and the chemical substance that remains on the vegetables and fruits, removes its pained peculiar smell.Raw material of the present invention have added cycloheptaamylose, more effectively assist to remove pained peculiar smell, increase the bright fragrant peppery sweet taste of natural capsicum, are of value to healthy.
2, thick chilli sauce processing technology of the present invention adopts slow fire to fry capsicum and garlic grain, and its natural fragrant pungent is brought into play cmpletely, has improved product quality widely, and it is peppery pure to have obtained strength, and is strong bright fragrant, appetizing chilli flavored good merchantable brand.
3, thick chilli sauce of the present invention need not to add the spice of five-spice powder class, and genuine fresh perfume (or spice) is peppery, is daily seasoned food nutritious, that look good, smell good and taste good, and the frequent customer often eats and do not mind.
The specific embodiment:
Embodiment 1:
Take by weighing raw material: go 1 kilogram-1.2 kilograms in base of a fruit capsicum; peeling garlic clove 700 grams-800 grams; Ultra Tex 2 150 grams-200 grams; cycloheptaamylose 35 grams-40 grams; soy sauce 250 grams-300 grams; monosodium glutamate 30 grams-35 grams; chickens' extract powder 20 grams-25 grams; salt 50 grams-65 grams; edible oil 80 grams; red yeast rice 18 grams-20 grams; ethylparaben 1.8 grams-2.2 grams; former dew 20 grams of EM-30 grams; 8.5 kilograms-9 kilograms in water; earlier the former dew of EM is poured in 4 kilograms the water and mixed thoroughly; the capsicum that adds wash clean is soaked more than 30 minutes; pick up drain well; the chopping grain is standby; garlic clove chopping grain poured in the iron pot with 20 gram edible oil ceaselessly stir with slow fire stir-fry garlic grain; the garlic grain is fried to little yellow; can pour out the dress basin from fire; pour 60 gram edible oil into the iron pot and fry the capsicum particle with slow fire; ceaselessly stir; fry to moisture content and parch; chilli seed sends sound; be hit by a bullet from the iron pot and jump up; can pour out the dress basin from fire; cycloheptaamylose is dissolved in 1.5 kilograms the water and fries good capsicum and garlic grain in order to soak; the red yeast rice that will soak with electronic fiberizer; capsicum and garlic grain polishing pulping; pour in the cauldron; Ultra Tex 2 is poured in the same cauldron with the lysate of water with the lysate and the ethylparaben of water; with soy sauce; monosodium glutamate; the chickens' extract powder; salt and remaining water are all poured into together to stir in the cauldron and are heated to 100 ℃; constantly stir; keep 10 fens Zhongli's fire; cooling; seal with the vial can of totally having sterilized, it is peppery pure promptly to become strength; intense fresh chilli paste.
Claims (2)
1, a kind of intense fresh chilli paste, its processing method feature is:
Take by weighing raw material: go 1 kilogram-1.2 kilograms in base of a fruit capsicum; peeling garlic clove 700 grams-800 grams; Ultra Tex 2 150 grams-200 grams; cycloheptaamylose 35 grams-40 grams; soy sauce 250 grams-300 grams; monosodium glutamate 30 grams-35 grams; chickens' extract powder 20 grams-25 grams; salt 50 grams-65 grams; edible oil 80 grams; red yeast rice 18 grams-20 grams; ethylparaben 1.8 grams-2.2 grams; former dew 20 grams of EM-30 grams; 8.5 kilograms-9 kilograms in water; earlier the former dew of EM is poured in 4 kilograms the water and mixed thoroughly; the capsicum that adds wash clean is soaked more than 30 minutes; pick up drain well; the chopping grain is standby; garlic clove chopping grain is fried garlic grain with slow fire with 20 gram edible oil in the iron pot ceaselessly stir; the garlic grain is fried to little yellow; can pour out the dress basin from fire; pour 60 gram edible oil into the iron pot and fry the capsicum particle with slow fire; ceaselessly stir; fry to moisture content and parch; chilli seed sends sound; be hit by a bullet from the iron pot and jump up; can pour out the dress basin from fire; cycloheptaamylose is dissolved in 1.5 kilograms the water and fries good capsicum and garlic grain in order to soak; the red yeast rice that will soak with electronic fiberizer; capsicum and garlic grain polishing pulping; pour in the cauldron; Ultra Tex 2 is poured in the same cauldron with the lysate of water with the lysate and the ethylparaben of water; with soy sauce; monosodium glutamate; the chickens' extract powder; salt and remaining water are all poured into together to stir in the cauldron and are heated to 100 ℃; constantly stir; keep 10 fens Zhongli's fire; cooling; seal with the vial can of totally having sterilized, it is peppery pure promptly to become strength; intense fresh chilli paste.
2, according to the described a kind of intense fresh chilli paste of claim 1, its processing method feature is:
The former dew diluent concentration of A:EM is: the former dew of EM: water=more than 1: 200 times, it is more than 30 minutes that the former dew dilution of EM soaks the capsicum time.
B: fry garlic grain slow fire, ceaselessly stir when frying and to pour out the dress basin from fire to little yellow.
C: fry capsicum particle slow fire, ceaselessly stir to fry to moisture content and parch, chilli seed sends sound, is hit by a bullet from the iron pot and jumps up and can pour out the dress basin from fire.
D: soak stir-fry good capsicum and garlic grain with the cycloheptaamylose lysate, further remove pained peculiar smell, increase bright fragrant peppery sweet taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100286126A CN101283777B (en) | 2008-06-10 | 2008-06-10 | Intense fresh chilli paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100286126A CN101283777B (en) | 2008-06-10 | 2008-06-10 | Intense fresh chilli paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101283777A true CN101283777A (en) | 2008-10-15 |
| CN101283777B CN101283777B (en) | 2011-07-27 |
Family
ID=40056356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100286126A Expired - Fee Related CN101283777B (en) | 2008-06-10 | 2008-06-10 | Intense fresh chilli paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101283777B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779787A (en) * | 2010-03-30 | 2010-07-21 | 辣妹子食品股份有限公司 | Preparation method of chilli sauce |
| CN101816409A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Method for preparing high-nutrition oil chilli sauce |
| CN101982106A (en) * | 2010-10-22 | 2011-03-02 | 石华明 | Chilli sauce and preparation method thereof |
| CN102132861A (en) * | 2011-03-14 | 2011-07-27 | 曾周梦璇 | Method for making sauce product |
| CN105011082A (en) * | 2015-06-29 | 2015-11-04 | 重庆普恒食品科技有限公司 | Fragrant, spicy and sweet flavored seasoning and fragrant, spicy and sweet food and preparation method thereof |
| CN105639612A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for potato vermicelli |
| CN105639531A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for steamed stuffed potato buns |
| CN105639530A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for steamed potato buns |
| CN105901636A (en) * | 2016-04-25 | 2016-08-31 | 宣威市太坤调味品厂 | Chilli pepper fermentation process |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254524A (en) * | 1999-10-28 | 2000-05-31 | 涪陵宏声实业(集团)有限责任公司 | Hot pickled mustard tuber paste |
| CN1448072A (en) * | 2002-04-01 | 2003-10-15 | 李胜江 | Thick chilli sauce and its preparing process |
| CN1520747A (en) * | 2003-05-12 | 2004-08-18 | 时东海 | Fragrant and fresh chilli sauce |
-
2008
- 2008-06-10 CN CN2008100286126A patent/CN101283777B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779787A (en) * | 2010-03-30 | 2010-07-21 | 辣妹子食品股份有限公司 | Preparation method of chilli sauce |
| CN101816409A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Method for preparing high-nutrition oil chilli sauce |
| CN101982106A (en) * | 2010-10-22 | 2011-03-02 | 石华明 | Chilli sauce and preparation method thereof |
| CN101982106B (en) * | 2010-10-22 | 2013-05-01 | 石华明 | Chilli sauce and preparation method thereof |
| CN102132861A (en) * | 2011-03-14 | 2011-07-27 | 曾周梦璇 | Method for making sauce product |
| CN102132861B (en) * | 2011-03-14 | 2013-01-23 | 曾周梦璇 | Method for making sauce product |
| CN105011082A (en) * | 2015-06-29 | 2015-11-04 | 重庆普恒食品科技有限公司 | Fragrant, spicy and sweet flavored seasoning and fragrant, spicy and sweet food and preparation method thereof |
| CN105639612A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for potato vermicelli |
| CN105639531A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for steamed stuffed potato buns |
| CN105639530A (en) * | 2016-01-26 | 2016-06-08 | 邓月妍 | Making method for steamed potato buns |
| CN105901636A (en) * | 2016-04-25 | 2016-08-31 | 宣威市太坤调味品厂 | Chilli pepper fermentation process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101283777B (en) | 2011-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101283777B (en) | Intense fresh chilli paste | |
| CN107006828A (en) | A kind of spicy slag-free chafing dish oil of paste flavor and preparation method thereof | |
| KR101722225B1 (en) | Manufacturing method of fish cooking for Sauce | |
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| CN106722640A (en) | A kind of preparation method of lobster shell nutrition soup-stock | |
| KR20220130642A (en) | Manufacturing method of kim-chi flavoring seasoning mix | |
| CN103750274A (en) | Barbeque sauce and preparation method thereof | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| CN110236121A (en) | Spicy tender beef of one kind and preparation method thereof | |
| JP2004173559A (en) | Viscous guava fruit processed food product, method for producing the same and use thereof | |
| KR101974885B1 (en) | Method for manufacturing Composition of sauce including Dendropanax morbifeus and Composition of sauce by the method | |
| KR20170120801A (en) | The Method of preparing Kimchi by using savory taste base, and the Kimchi preparing by the same method | |
| KR20050074229A (en) | Preparation and Process of Processed Functional Rice | |
| KR101749094B1 (en) | Manufacturing method of seasoned red-pepper sauce for cold noodles | |
| KR20200030995A (en) | Meat sauce using passion fruit and manufacturing method thereof | |
| CN109315745A (en) | A kind of peanuts with pickled peppers and preparation method thereof | |
| KR20190123920A (en) | A manufacture method of kimchi stew | |
| KR102621054B1 (en) | Manufacturing method of katsuobushi substitute broth using smoked vegetables | |
| KR102389940B1 (en) | Sauce using aged pacific herring and method for manufacturing thereof | |
| KR20130052980A (en) | Bossam kimchi seasoning composition using citron solution and production method thereof | |
| CN107156269A (en) | A kind of Chinese toon can and preparation method thereof | |
| KR100961243B1 (en) | Kimchi having constituent parts of turmeric and hairtail method of the same | |
| CN107348472A (en) | A kind of formula and its production technology of shallot pork sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HELANG FOOD NANTONG CO., LTD. Free format text: FORMER OWNER: LI QIUPING Effective date: 20141028 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 528300 FOSHAN, GUANGDONG PROVINCE TO: 226300 NANTONG, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20141028 Address after: Tang Hong Tongzhou District Industrial Park East Town Jiangsu city of Nantong province (226300 new Tong Jue Road No. 3338) Patentee after: HELANG FOOD NANTONG CO., LTD. Address before: 528300 Shunde District, Foshan City, Daliang City, East Ring Road, Fumin Building, block A, No. 505, No. Patentee before: Li Qiuping |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110727 Termination date: 20170610 |