CN101461510A - Black pepper thick chilli sauce and method for preparing the same - Google Patents
Black pepper thick chilli sauce and method for preparing the same Download PDFInfo
- Publication number
- CN101461510A CN101461510A CNA2007103053509A CN200710305350A CN101461510A CN 101461510 A CN101461510 A CN 101461510A CN A2007103053509 A CNA2007103053509 A CN A2007103053509A CN 200710305350 A CN200710305350 A CN 200710305350A CN 101461510 A CN101461510 A CN 101461510A
- Authority
- CN
- China
- Prior art keywords
- black pepper
- black
- spice
- capsicum
- chilli sauce
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a black pepper spicy source containing black pepper, seed oil, filling material, spice, flavoring material, and edible salt. The source includes by weight parts of raw materials: 3%-90% of black pepper, 5%-40% of seed oil, 0.2%-18% of spice, 0.8%-25% of flavoring material, 1%-2% of salt, 3%-35% of filling material. The filling material is made from raw materials such as beef, mutton, pork, chicken or fish, and is used for adding nutrition. The spice and the flavoring material are added for improving flavor. The black pepper spicy source is prepared through material preparation, fine selection, cleaning, crushing, frying, paste decocting, bottle filling or the like. The invention has advantages of simple manufacturing process and apparatus, capability of large scale production, low cost, wide application and having no toxic and side effect.
Description
Technical field:
The present invention relates to a kind of black pepper thick chilli sauce and preparation method thereof, belong to food, flavouring technical field.
Background technology:
At present, black capsicum belongs to a kind of vegetables new varieties from external introduction.Domestic development and use and deep processing belong to a blank substantially.Many dealers take on mouth as raw material packet after black capsicum is purchased from grower's hand, added value of product is very low.In addition, though black capsicum is nutritious, taste is bad, palatability is not strong, is not easy to be processed into goods, enriches people's edible variety.
Summary of the invention:
The object of the present invention is to provide a kind of edible safety, processing cost low, make the black capsicum chilli paste that has no side effect through picking of raw material, prescription, cooperation, frying, technology such as boil together.For improving black some edible aspect shortcoming of capsicum, under the situation of not damaging the black original nutrition of capsicum, the present invention by the following technical solutions, black capsicum is transformed and retrofit, to guarantee edible safety, reach and improve mouthfeel, have additional nutrients, increase edible variety, improve the purpose of agricultural product added value.
For achieving the above object, the solution that the present invention adopts is: the present invention adopts extensive, simple, the low-cost raw material preparation of filling a prescription of raw material, and the main component and the preparation method of preparation black pepper thick chilli sauce provided by the invention are as follows:
1, making the mixing that contains following component gets the raw materials ready as follows by raw material weight:
(1) black capsicum 3%-90%;
(2) vegetable oil 5%-40%;
(3) spice 0.2%-18%;
(4) delicate flavour material 0.8%-25%;
(5) salt 1%-20%;
(6) inserts 3%-35%.
Inserts is made as raw material by aquatic products such as beef, mutton, pork, chicken or the flesh of fish.
2, processing technology, operation:
Have additional nutrients and edible variety.Direct-edible, also can be used as flavouring and other food is used.
Below describe concrete production technology of the present invention and operation in detail:
1, prepares raw material: prepare black capsicum, spice, delicate flavour material, inserts raw material.
2, black capsicum processing: selected, removal of impurities, cleaning, slurrying.
3, spice prescription, processing: pulverize, mix.
4, delicate flavour material prescription, processing: pulverize, mix.
5, inserts is made: selected, granulation.
6, frying: add vegetable oil, salt, the frying inserts adds black capsicum slurry, finished spice, delicate flavour material successively.
7, boil: add water after frying is good and boil.
8, can: quantitative filling.
9, finished product packing warehouse-in.
The specific embodiment:
Further describe black pepper thick chilli sauce of the present invention and preparation method thereof below in conjunction with specific embodiment.
The first step is got ready and is prepared black capsicum, spice, delicate flavour material, inserts raw material, pulverizer, slicer, weighing utensil, mixing and blending machine, package packing machine etc.
Second step, black capsicum processing: selected, removal of impurities, cleaning, slurrying.
The 3rd step, spice prescription, processing: pulverize, mix.
The 4th step, delicate flavour material prescription, processing: pulverize, mix.
In the 5th step, inserts is made: selected beef, granulate.
In the 6th step, frying: the proportioning by black capsicum 30%, vegetable oil 10%, spice 2%, delicate flavour material 20%, salt 8%, inserts 20% is carried out frying.
In the 7th step, boil: the black pepper thick chilli sauce that frying is good adds water and boils.
The 8th step, can: quantitative filling.
The 9th step, the finished product packing warehouse-in.
For being made into differently flavoured black pepper thick chilli sauce, also can select for use aquatic products such as mutton, pork, chicken or the flesh of fish as inserts.
Black capsicum chilli paste manufacturing process, operation, process equipment that the present invention proposes are simple, and big or small standard can both be produced, and production cost is low, has certain economic benefits and social benefit.
Black pepper thick chilli sauce has not only kept black capsicum abundant nutrition, has also increased other nutritions, improves taste, mouthfeel, edible safety.
Claims (3)
1, a kind of black pepper thick chilli sauce, mainly make by black capsicum, vegetable oil, inserts, spice, delicate flavour material, edible salt, it is characterized in that: raw material adopts the proportioning of black capsicum 3%-90%, vegetable oil 5%-40%, spice 0.2%-18%, delicate flavour material 0.8%-25%, salt 1%-20%, inserts 3%-35% by weight.
2, black pepper thick chilli sauce as claimed in claim 1 is characterized in that: inserts selects for use beef, mutton, chicken, pork, the flesh of fish, aquatic products to granulate.
3, the preparation method of black pepper thick chilli sauce as claimed in claim 1 is characterized in that: with black capsicum pulverizing, the slurrying after selected, cleaning, the removal of impurities.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007103053509A CN101461510A (en) | 2007-12-21 | 2007-12-21 | Black pepper thick chilli sauce and method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007103053509A CN101461510A (en) | 2007-12-21 | 2007-12-21 | Black pepper thick chilli sauce and method for preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101461510A true CN101461510A (en) | 2009-06-24 |
Family
ID=40802459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007103053509A Pending CN101461510A (en) | 2007-12-21 | 2007-12-21 | Black pepper thick chilli sauce and method for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101461510A (en) |
Cited By (5)
| 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 |
| CN102172282A (en) * | 2011-03-30 | 2011-09-07 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
| CN102488174A (en) * | 2011-12-08 | 2012-06-13 | 黄媛媛 | Black hot pot base and preparation method |
| CN103766860A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Spicy mutton sauce and processing method thereof |
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
-
2007
- 2007-12-21 CN CNA2007103053509A patent/CN101461510A/en active Pending
Cited By (6)
| 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 |
| CN102172282A (en) * | 2011-03-30 | 2011-09-07 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
| CN102172282B (en) * | 2011-03-30 | 2012-10-03 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
| CN102488174A (en) * | 2011-12-08 | 2012-06-13 | 黄媛媛 | Black hot pot base and preparation method |
| CN103766860A (en) * | 2014-01-14 | 2014-05-07 | 柳培健 | Spicy mutton sauce and processing method thereof |
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630975B (en) | Hangover-alleviating and liver-protecting fish steamed stuffed bun and preparation method thereof | |
| CN103844241A (en) | Italian seasoning sauce and preparation method thereof | |
| CN103598555A (en) | Cooking juice and preparation method | |
| CN103300337A (en) | Formula of zao pepper and processing method of zao pepper | |
| CN103859442A (en) | Multi-mushroom composite filling sausage and production method | |
| CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN105310007A (en) | Sausage making method | |
| CN101461510A (en) | Black pepper thick chilli sauce and method for preparing the same | |
| CN104920942A (en) | Selenium-enriched sweet potato vermicelli and production method thereof | |
| CN104256489A (en) | Natural color green mustard and preparation method thereof | |
| CN102640943B (en) | Steamed hepatoprotective fish meat bun and preparation method thereof | |
| CN101695362A (en) | Ultra-micro doenjang product | |
| CN103652779A (en) | Seafood seasoner and preparation method thereof | |
| CN103621950A (en) | Hot and spicy sauced kohlrabies and preparation method thereof | |
| CN102696774A (en) | Preparation method for fragrant cakes | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN103284073A (en) | Sweet waxy green corn instant food | |
| CN101156701A (en) | A hard roe pepper sauce | |
| CN102771756B (en) | Shrimp roe chilli sauce and making method thereof | |
| CN106889553A (en) | A kind of bottom stuff of red soup of fire pot and its production technology | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| CN110522042A (en) | A kind of convenient and instant chafing dish and preparation method thereof | |
| CN109892581A (en) | A kind of high calcium fish floss of crab fragrance and preparation method thereof | |
| CN104585611A (en) | Matcha-containing eye-beautifying flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090624 |