CN101444291A

CN101444291A - Preparation method of chili paste

Info

Publication number: CN101444291A
Application number: CNA2008101075387A
Authority: CN
Inventors: 李金兰
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-12-19
Filing date: 2008-12-19
Publication date: 2009-06-03

Abstract

The invention relates to a preparation method of chili paste. The chili paste is prepared by taking qixianjiao (also named capsicum frutescens) as a main material, and taking sweet flour paste, common salt, garlic, ginger and prickly ash as adjuvants according to the following processes: picking fresh capsicum (removing stalks and refuse), cleaning the capsicum, draining and drying the capsicum in the air; mechanically mincing the capsicum; preparing the adjuvants for the minced capsicum, and mechanically stirring; filling the minced capsicum into a jar to pickle and the like. The chili paste prepared by the method is savory, hot and tasty, and the shelf life can reach more than 12 months.

Description

A kind of preparation method of thick chilli sauce

Technical field

The present invention relates to a kind of preparation method of thick chilli sauce.

Background technology

Capsicum is as a kind of special vegetables, and the form with seasoning matter is added in the various dish usually.Along with liking the increase of eating the capsicum crowd, be that the food of major ingredient is increasing with the capsicum, thereby promoted the fast development of capsicum industry.

Summary of the invention

The objective of the invention is to disclose that a kind of mouthfeel is good, the preparation method of the thick chilli sauce of long shelf-life.

Thick chilli sauce of the present invention is a major ingredient with seven celestial greens pepper (having another name called capsicum annum fasciculatum), with sweet fermented flour sauce, salt, garlic, ginger, Chinese prickly ash is auxiliary material, through selected bright capsicum (go handle slagging-off), clean that capsicum, capsicum drainage are dried, machinery is cut green pepper, cut green pepper and join auxiliary material, mechanical agitation, dress altar and operation such as pickle and be made.Its charge ratio (weight portion) is seven 100 parts of celestial greens pepper, 20 parts of sweet fermented flour sauces, 25 parts of salt, 15 parts in garlic, 10 parts in ginger, 5 parts in Chinese prickly ash.Join in the auxiliary material operation cutting green pepper, garlic, ginger add with powdery with fine particulate, Chinese prickly ash and cut in the green pepper.Pickle in the operation at the dress altar,, at room temperature pickled 5-10 days sealing behind the compound dress altar that stirs.

With the thick chilli sauce that the inventive method is made, fragrant peppery good to eat, the shelf-life reached more than 12 months.

The specific embodiment

Go handle slagging-off water to clean up aquatic foods seven celestial greens pepper, drainage dries the back, and to cut green pepper with machinery standby to graininess.Get seven celestial green pepper 100kg after cutting, the Chinese prickly ash 5kg of sweet fermented flour sauce 20kg, the garlic 15kg that cuts into fine particulate, ginger 10kg, powdery and salt 25kg added in the seven celestial greens pepper after cutting stir, the back dress altar that stirs seals, and at room temperature pickles the listing of just can casing in 5-10 days.

Claims

1, a kind of preparation method of thick chilli sauce, with seven celestial greens pepper is major ingredient, with sweet fermented flour sauce, salt, garlic, ginger, Chinese prickly ash is auxiliary material, through selected bright capsicum, clean that capsicum, capsicum drainage are dried, machinery is cut green pepper, cut green pepper and join auxiliary material, mechanical agitation, dress altar and pickle operation and be made, the invention is characterized in:

1.1 the charge ratio of this thick chilli sauce (weight portion) is seven 100 parts of celestial greens pepper, 20 parts of sweet fermented flour sauces, 25 parts of salt, 15 parts in garlic, 10 parts in ginger, 5 parts in Chinese prickly ash;

1.2 join in the auxiliary material operation cutting green pepper, garlic, ginger add with powdery with fine grained, Chinese prickly ash and cut in the green pepper;

1.3 pickle in the operation at the dress altar,, at room temperature pickled 5-10 days with sealing behind the compound dress altar that stirs.