CN101617810A

CN101617810A - Special spice chilli sauce

Info

Publication number: CN101617810A
Application number: CN200810068819A
Authority: CN
Inventors: 铁之精; 张太群
Original assignee: WUCHUANSHAN XIANDONGSHENG FOOD CO Ltd
Current assignee: WUCHUANSHAN XIANDONGSHENG FOOD CO Ltd
Priority date: 2008-07-04
Filing date: 2008-07-04
Publication date: 2010-01-06

Abstract

The invention discloses special spice chilli sauce, which is prepared by the following steps: taking 100kg of fresh chilli as a raw material, adding 2kg of ginger, 2kg of shallot, 1kg of garlic and 0.2kg of litsea cubeba, grinding into thick liquid, adding 10kg of table salt, performing fermentation for 30 days, and stirring every 3 to 5 days; and after the fermentation, adding 2kg of white spirit with 52 alcoholic strength into each 100kg of the chilli sauce, evenly stirring, packaging into a package barrel, sealing the opening of the barrel by a food grade plastic film, making the film closely contacted with the liquid level of the chilli sauce in the barrel and form a concave space with the upper edge of the opening of the barrel, pouring white spirit with more than 52 alcoholic strength into the concave space, and screwing the upper cover of the package barrel for sealing and disinfection so as to realize long-term storage. The special spice chilli sauce has stable quality, bright red color, no deterioration and blackening, consistent taste and more than 3-year quality guarantee period.

Description

Special spice chilli sauce

Technical field

The present invention relates to the technology of food processing, relate in particular to the processing of vegetables non-staple foodstuff flavouring, particularly special in the special spice chilli sauce of producing the important condiment of thick chilli sauce Chinese artichoke flavor food.

Background technology

The production of existing common thick chilli sauce is many based on the little handicraft workshop production of family with making, be difficult to satisfy the production requirement of extensive industrialization, its prescription is different, and quality standard differs, the thick chilli sauce quality of producing is very different, taste is widely different, and the resting period is short, and shelf life is shorter, easily cause become sour rotten, this manufacture craft batching provides a kind of mode of production of heavy industrialization, makes quality and local flavor stable and consistent in the shelf-life of product, has prolonged the holding time.

Summary of the invention

The batching and the technology manufacturing technology scheme that the purpose of this invention is to provide a special spice chilli sauce, its select materials and the technology preparation method as follows:

1, raw material is selected and processing: select the harder bright red hot pepper of quality and remove deliquescing, small holes caused by worms are arranged, the capsicum that color and luster is not scarlet is extractd the capsicum base of a fruit, cleans with clear water.

2, raw material capsicum adding ginger, group green onion, garlic, the Litsea pungens cleaned (claim again: the fruit of a cubeb litsea tree) pulverize with pulverizer, with stone mill it is worn into screened stock again, or break into screened stock with beater.Wherein: Litsea pungens is the fruit of Lauraceae Litsea Litsea pungens plant, and fruit contains volatile oil, and fragrant odour has the broad-spectrum antibacterial effect, among the peoplely is used to extract aromatic oil (LitseaPungens Hemse) as food flavor is industrial.

3, the thick chilli sauce weight ratio of rubbing pulping adding salt 8-10% mixes thoroughly into the bucket fermentation.

4, fermentation is 30-40 days, stirred once every 3 days in the sweat preceding 15 days, and the fermentation later stage stirred once every 10-15 days, thick chilli sauce no longer produces gas and volume stops fermentation when no longer expanding, and adds the above liquor of 52 degree by thick chilli sauce weight 100kg than 2kg and mixes thoroughly.

When 5, thick chilli sauce being packed in the plastic barrel of large edible level, can not overfill, should install to apart from bung 0.5-1cm place, with the food grade plastic sheeting bung is sealed again, during film seal, film will closely contact with the thick chilli sauce liquid level of splendid attire in the bucket air is discharged, and with bung in the lower edge be formed with certain concavity space, the lower edge is by the liquor of pouring in the sagging dented space that forms of plastic sheeting more than 52 degree in bung, screw with bung together together with film, isolated to reach sealing sterilization and air.Realize the purpose of thick chilli sauce long preservation.

The thick chilli sauce that adopts the present technique Recipe to make, beneficial effect is: stay in grade, look red vivid, the blackening of never degenerating, taste unanimity.Can guarantee the quality more than 3 years.

Description of drawings

(nothing)

The specific embodiment

Special spice chilli sauce of the present invention, it singly is not for production characteristic chilli sauce and Chinese artichoke flavor food provides seasoning special, can independently become a kind of thick-chilli sauce product listing yet, is the perfect seasoning matter flavouring of cold vegetable dish in sauce, chafing dish bottom flavorings, cooking.

Now concrete embodiment is specified in down again:

1, selected bright red hot pepper is cleaned and is made raw material.

2, press the weight ratio of bright red hot pepper, after bright red hot pepper 100kg adding ginger 2kg, the green onion 2kg of group, garlic 1kg, Litsea pungens (fruit of a cubeb litsea tree) 0.2kg pulverize, wear into screened stock with stone mill again.

3, the salt that adds 10kg by the capsicum slurry weight 100kg that is finely ground to slurry is mixed pack into fermenter or fermentation cylinder for fermentation 30 days thoroughly.

4, during the fermentation, by the 1st day, the 3rd day, the 8th day, 15 days, 30 days the thick chilli sauce in the fermentation is stirred.

5, thick chilli sauce fermentation after 30 days volume no longer expand and stop fermentation and pack in the large edible level Plastic Drum, and the liquor 2kg that adds more than 52 alcoholic strengths by thick chilli sauce weight 100kg mixes thoroughly, plastic sheeting with food-grade is sealed bung, film is closely pasted with the thick chilli sauce liquid level of the interior dress of bucket and is contacted, make material and isolate from outer air, film and bung upper edge form certain concavity space, lower edge in bung, liquor by the 52 above alcoholic strengths of packing in the sagging dented space that forms of plastic foil is an amount of, to fill dented space degree of being, together with film the pail pack loam cake is screwed, play sealing, the effect of secluding air.

Claims

1, special spice chilli sauce, it is characterized in that: with the bright red hot pepper be main material by 100: 2: 2: 0.2 weight ratio, promptly add ginger 2 with bright red hot pepper 100, group green onion 2, garlic 1, the ratio of the fruit of a cubeb litsea tree 0.2 is mixed, add salt 10 fermentations 30 days again through pulverizing defibrination, stirred once in 3-5 days, the fermentation back adds 52 alcoholic strength liquor by thick chilli sauce weight 100 to 2 and mixes thoroughly, pack in the pail pack, with the food grade plastic film bung is sealed, film closely contacts with the thick chilli sauce liquid level of the interior dress of bucket and forms a dented space with the bung upper edge, pour into therebetween with the liquor of 52 above alcoholic strengths, screw the pail pack loam cake, play sealing, sterilization realizes long preservation.