CN101982106B - Chilli sauce and preparation method thereof - Google Patents
Chilli sauce and preparation method thereof Download PDFInfo
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- CN101982106B CN101982106B CN2010105164194A CN201010516419A CN101982106B CN 101982106 B CN101982106 B CN 101982106B CN 2010105164194 A CN2010105164194 A CN 2010105164194A CN 201010516419 A CN201010516419 A CN 201010516419A CN 101982106 B CN101982106 B CN 101982106B
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Abstract
The invention relates to a chilli sauce and a preparation method thereof, in particular to a salted chilli sauce and a preparation method thereof. The chilli sauce in the invention is prepared from the raw materials in parts by weight: 30-40 parts of fresh red chilli, 30-50 parts of bluish red chilli, 5-10 parts of salt, 1-5 parts of garlic, 1-5 parts of ginger, 1-3 parts of white spirit, 0.5-3 parts of white granulated sugar, 0.5-2 parts of paprika powder, 0.5-2 parts of Fructus Tsaoko powder, 0.5-2 parts of star aniseed powder and 6-12 parts of water. The preparation method of the chili sauce comprises the following steps: 1), selecting and washing the fresh red chilli and the bluish red chilli; 2), washing the garlic and the ginger, and utilizing a stirrer to pulp the garlic and the ginger for later use; 3) adding cold boiled water in the taken fresh red chilli, and utilizing a grinder to grind the mixture into a chilli sauce shape, wherein the ratio of the materials to the water is 1:(0.2-0.3); 4), dosing and preparing the fresh chilli sauce; 5) canning and fermenting; and 6) preparing the finished product. The chilli sauce provided by the invention has the advantages that the whole appearance of the chilli is maintained, the color and mouthfeel of the chilli sauce are good, the salting time is short, and the durability time is long.
Description
Technical field
The present invention relates to a kind of edible flavouring, relate in particular to a kind of thick chilli sauce of pickling and preparation method thereof.
Background technology
Capsicum is a kind of flavouring that the people in Southwestern China area generally like, in order to have fresh capsicum at any time, the method that generally adopts among the people is that fresh pimiento is mixed chopping with auxiliary materials such as ginger, garlics, pickles with salt and stores, and is commonly called as poor capsicum in places such as Yunnan, Guizhou.Chinese invention patent discloses a kind of pickled hot pepper flouring and manufacture craft thereof, its publication number is " CN1334027A ", open day is " on February 6th, 2002 ", this pickled hot pepper flouring is by bright red hot pepper, old ginger, salt, cooking wine, shelled peanut, zanthoxylum powder, salad oil, monosodium glutamate, sesame oil is made, its manufacture craft is the fragment that bright red hot pepper is cut into 0.5～1cm, old ginger is cut into particle below 0. 5 cm, the bright capsicum that cuts is packed in watt cylinder, use first 1/3rd salt that capsicum is mixed thoroughly and pickle 4 hours, remove again the capsicum water of pickling out, then the ginger particle is poured in the cylinder, added again remaining 2/3rds salt, mix rear adding cooking wine thoroughly, seal with salad oil, watt seal with annular groove Polypropylence Sheet allows the interior raw material of cylinder produce chemical reaction by sealing in the above, forms spontaneous fermentation, fermentation time 4～6 months, after the grain capsicum ferments, add zanthoxylum powder, shelled peanut, sesame oil, after monosodium glutamate was mixed thoroughly, bottling formed product.This pickled hot pepper flouring shortcoming is: capsicum is the fragment of 0.5～1cm, does not have complete capsicum fruit structure form, and the form color and luster is bad, and the capsicum meat is thin and weak, not crisp, and taste is not delicious, and salting period reaches 4～6 months, and the holding time is not long yet.
Summary of the invention
For overcoming the defects that exists in the prior art, the purpose of this invention is to provide and a kind ofly can keep capsicum fruit intact form, the color and luster mouthfeel is good, flavour is delicious, tempting appetite, salting period are short, the long primary and secondary thick chilli sauce of time and preparation method thereof of guaranteeing the quality.
Primary and secondary thick chilli sauce of the present invention, raw material by the following weight parts proportioning is made: bright red hot pepper 30～40, blue or green pimiento 30～50, salt 5～10, garlic 1～5, ginger: 1～5, liquor 1～3, white granulated sugar 0.5～3, zanthoxylum powder: 0.5～2, tsaoko powder 0.5～2, star aniseed powder 0.5～2, water 6～12.
The preparation method of primary and secondary thick chilli sauce of the present invention is:
1), select without disease and pest, normal, the fresh full bright red hot pepper of color and luster, blue or green pimiento, go in service sink, to clean with clear water behind the base of a fruit;
2), that the clear water of getting predetermined weight part burns the rear cooling of rising is stand-by, blends stand-by after garlic, the ginger of getting predetermined weight part cleaned with pulper;
3), the step 1 of learning from else's experience) fresh chilli after processing, add cold boiling water and be ground into the thick chilli sauce shape with pulverizer, material: water=1:(0.2～0.3);
4), batching, make fresh chilli sauce: will be through step 3) add garlic, ginger after blending in the thick chilli sauce after processing, and the salt, liquor, white granulated sugar, zanthoxylum powder, tsaoko powder, the star aniseed powder that add successively various predetermined weight parts, fully mix and stir and mix, make fresh thick chilli sauce;
5), gradation tinning fermentation: divide 3～5 tinnings with the blue or green pimiento after step a processes, at the bottom of tank, fill first one deck fresh chilli sauce, after the blue or green pimiento of one deck of packing into, compress one deck fresh chilli sauce, fully compress, make fresh chilli sauce fully wrap blue or green pimiento, Using such method is with in blue or green pimiento and the fresh chilli sauce layering tank filling, to put into fermentation plant behind the potting mouth, sealing and fermenting was pickled maturation in 30 days at normal temperatures;
6), the primary and secondary thick chilli sauce behind the fermenting-ripening is packed in the food bag by the 200g standard weights, vacuumize, become finished product behind the envelope, check.
Primary and secondary thick chilli sauce of the present invention, as primary raw material take bright red hot pepper fruit and blue or green pimiento, after really pulverizing, makes bright red hot pepper fresh chilli sauce, blue or green pimiento is then pickled fermented together with complete structural form and fresh chilli sauce, both guaranteed the due scarlet color and luster of product, the again complete structural form that has kept the capsicum fruit, so product form, color and luster are good, tempting appetite; By the high osmosis of salt in the thick chilli sauce, the spontaneous fermentation effect of microorganism, thick chilli sauce and blue or green pimiento interact during the fermentation, can effectively remove green grass or young crops flavor and the thorn pungent of blue or green pimiento, pickle ripe rear capsicum meat thick, not weak, crisp, fragrant and pleasant to taste, and fermentation time is short, long shelf-life, fermentation time shortens 3 to 5 months than conventional method, and the shelf-life can reach more than 1 year; In addition owing to having added the spices such as zanthoxylum powder, tsaoko powder and star aniseed powder, make the product fermenting-ripening after flavour delicious.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment, but be not limited to embodiment.
Embodiment 1
A kind of primary and secondary thick chilli sauce is made of the weight portion proportioning of following raw materials:
Bright red hot pepper 30 kg, blue or green pimiento 30 kg, salt 5 kg, garlic 1 kg, ginger 1 kg, liquor 1 kg, white granulated sugar 0.5 kg, zanthoxylum powder 0.5 kg, tsaoko powder 0.5 kg, star aniseed powder 0.5 kg, water 6 kg.
The present invention selects bright red hot pepper and the blue or green pimiento that originates from De Ju township, Dali Prefecture, Yunnan Province Midu County, located in subtropical zone river valley, De Ju township climate type, and 1500 meters of height above sea level, local capsicum color and luster is vivid, shape is straight, and is individual little, skin depth, peppery middle band is fragrant.
Its preparation method is as follows:
1), select and originate from the fresh full bright red hot pepper in De Ju township, Dali prefecture Midu County, blue or green pimiento, go in service sink, to clean with clear water behind the base of a fruit;
2), clear water is burnt the rear cooling of rising, garlic, ginger are blended with pulper after cleaning;
3), the step 1 of learning from else's experience) 30 kg bright red hot peppers after processing, add cold boiling water and be ground into the thick chilli sauce shape with pulverizer, material: water=1:0.2;
4), batching, make fresh chilli sauce: through step 3) thick chilli sauce after processing adds garlic, the ginger after blending, and successively with salt, liquor, white granulated sugar, zanthoxylum powder, tsaoko powder, star aniseed powder, fully mix and stir and mix, make fresh chilli sauce;
5), gradation tinning fermentation: will be through step 1) the blue or green pimiento of 30kg after processing is divided 3 tinnings, the first 1/4 fresh chilli sauce of at the bottom of tank, packing into, after the 1/3 blue or green pimiento of packing into, compress 1/4 fresh chilli sauce, fully compress, make fresh chilli sauce fully wrap blue or green pimiento, Using such method is with in blue or green pimiento and the fresh chilli sauce layering tank filling, install the rear Polypropylence Sheet hermetically sealed can mouth of using, put into fermentation plant, sealing and fermenting is 30 days at normal temperatures;
6), the primary and secondary thick chilli sauce behind the fermenting-ripening is packed in the food bag by the 200g standard weights, become finished product after vacuumizing, checking.
Embodiment 2
A kind of primary and secondary thick chilli sauce is made of the weight portion proportioning of following raw materials:
Bright red hot pepper 40kg, blue or green pimiento 50 kg, salt 10 kg, garlic 5 kg, ginger 5 kg, liquor 3 kg, white granulated sugar 3 kg, zanthoxylum powder 2 kg, tsaoko powder 2 kg, star aniseed powder 2 kg, water 12 kg.
Its preparation method is as follows:
1) selects and originate from the fresh full bright red hot pepper of Dali prefecture Midu County moral pad in shoe, blue or green pimiento, go in service sink, to clean with clear water behind the base of a fruit;
2) water is burnt the rear cooling of rising, garlic, ginger are blended with pulper after cleaning;
3) step 1 of learning from else's experience) 40 kg bright red hot peppers after processing add cold boiling water and are ground into the thick chilli sauce shape with pulverizer, material: water=1:0.3;
4) batching, make fresh chilli sauce: the thick chilli sauce after processing through step 3) adds garlic, the ginger after blending, and successively with salt, liquor, white granulated sugar, zanthoxylum powder, tsaoko powder, star aniseed powder, fully mix and stir and mix, make fresh chilli sauce;
5) gradation tinning fermentation: will be through step 1) the blue or green pimiento of 50kg after processing is divided 5 tinnings, the first 1/6 fresh chilli sauce of at the bottom of tank, packing into, after the 1/5 blue or green pimiento of packing into, compress 1/6 fresh chilli sauce, fully compress, make fresh chilli sauce fully wrap blue or green pimiento, in blue or green pimiento and fresh chilli sauce layering tank filling, install the rear Polypropylence Sheet hermetically sealed can mouth of using, put into fermentation plant, sealing and fermenting is 30 days at normal temperatures;
6) the primary and secondary thick chilli sauce behind the fermenting-ripening is packed in the food bag by the 200g standard weights, become finished product after vacuumizing, checking.
Embodiment 3:
A kind of primary and secondary thick chilli sauce is made of the weight portion proportioning of following raw materials:
Bright red hot pepper 35kg, blue or green pimiento 40 kg, salt 8 kg, garlic 3 kg, ginger 3 kg, liquor 2 kg, white granulated sugar 1.5 kg, zanthoxylum powder 1 kg, tsaoko powder 1 kg, star aniseed powder 1 kg, water 8.8kg.
Its preparation method is as follows:
When bright red hot pepper was ground into the thick chilli sauce shape, material: water=1:0.25, all the other were with embodiment 1.
Claims (1)
1. a thick chilli sauce is characterized in that it is to be made by the raw material of following weight parts proportioning, bright red hot pepper 30～40, blue or green pimiento 30～50, salt 5～10, garlic 1～5, ginger 1～5, liquor 1～3, white granulated sugar 0.5～3, zanthoxylum powder 0.5～2, tsaoko powder 0.5～2, star aniseed powder 0.5～2, water 6～12, this thick chilli sauce is prepared by following method:
1) selects bright red hot pepper, blue or green pimiento, go in service sink, to clean with clear water behind the base of a fruit;
2) get the clear water of predetermined weight part, burn the rear cooling of rising for subsequent use, after garlic, the ginger of getting predetermined weight part cleaned, blend for subsequent use with pulper;
3) bright red hot pepper of step 1) after processing of learning from else's experience adds cold boiling water and is ground into the thick chilli sauce shape with pulverizer, material: water=1:(0.2～0.3);
4) batching, make fresh chilli sauce: with garlic, the ginger that adds in the thick chilli sauce after step 3) is processed after blending, and the salt, liquor, white granulated sugar, zanthoxylum powder, tsaoko powder, the star aniseed powder that add successively various predetermined weight parts, fully mix and stir and mix, make fresh thick chilli sauce;
5) gradation tinning fermentation: divide 3～5 tinnings with the blue or green pimiento after step 1) is processed, at the bottom of tank, fill first one deck fresh chilli sauce, after the blue or green pimiento of one deck of packing into, compress one deck fresh chilli sauce, fully compress, make fresh chilli sauce fully wrap blue or green pimiento, Using such method is with in blue or green pimiento and the fresh chilli sauce layering tank filling, to put into fermentation plant behind the potting mouth, sealing and fermenting was pickled maturation in 30 days at normal temperatures;
6) thick chilli sauce behind the fermenting-ripening is packed in the food bag by the 200g standard weights, vacuumize, become finished product behind the envelope, check.
2. thick chilli sauce according to claim 1 is characterized in that, the weight portion proportioning of each raw material is: bright red hot pepper 35, blue or green pimiento 40, salt 8, garlic 3, ginger 3, liquor 2, white granulated sugar 1.5, zanthoxylum powder 1, tsaoko powder 1, star aniseed powder 1, water 8.8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010105164194A CN101982106B (en) | 2010-10-22 | 2010-10-22 | Chilli sauce and preparation method thereof |
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| CN2010105164194A CN101982106B (en) | 2010-10-22 | 2010-10-22 | Chilli sauce and preparation method thereof |
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| CN101982106A CN101982106A (en) | 2011-03-02 |
| CN101982106B true CN101982106B (en) | 2013-05-01 |
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Families Citing this family (17)
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| CN102599470A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Chili sauce |
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN103271329B (en) * | 2013-06-04 | 2014-01-15 | 贵州省遵义县贵三红食品有限责任公司 | Formula of chilli sauce and preparation method of chilli sauce |
| CN103300337B (en) * | 2013-07-04 | 2014-07-02 | 贵州省遵义县贵三红食品有限责任公司 | Formula of zao pepper and processing method of zao pepper |
| CN103734675A (en) * | 2013-12-18 | 2014-04-23 | 丹江口市丹江红食品有限公司 | Chili sauce and preparation method thereof |
| CN104970336A (en) * | 2014-04-01 | 2015-10-14 | 杨仕萍 | Special farmyard fresh chilli sauce and preparation method thereof |
| CN104126815A (en) * | 2014-06-13 | 2014-11-05 | 蚌埠锦徽食品有限公司 | Chicken wings with pickled peppers and preparation method thereof |
| CN105265916A (en) * | 2014-07-26 | 2016-01-27 | 雷色香 | Preparation method of composite nutrient hot pepper sauce |
| CN104172047A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Salted chili embryo and preparation method thereof |
| CN104705627A (en) * | 2015-04-09 | 2015-06-17 | 贵州大学 | Preparation method of chili sauce |
| CN104996980A (en) * | 2015-07-02 | 2015-10-28 | 周学固 | Water caltrop pulp hot and spicy sauce and processing method thereof |
| CN107095275A (en) * | 2017-04-28 | 2017-08-29 | 巫山县福益美农业开发有限公司 | A kind of spicy thick chilli sauce preparation technology and spicy thick chilli sauce |
| CN107865396A (en) * | 2017-12-16 | 2018-04-03 | 永州市顺康生态农业发展有限公司 | It is a kind of to cook special thick chilli sauce of Dong'an chicken and preparation method thereof |
| CN110693001A (en) * | 2019-11-18 | 2020-01-17 | 怀化新黍红调味食品有限公司 | Chili sauce and preparation method thereof |
| CN110693002A (en) * | 2019-11-20 | 2020-01-17 | 张利文 | Cantonese fresh chopped chili sauce and preparation method thereof |
| CN113017069A (en) * | 2020-01-15 | 2021-06-25 | 三都县妮的食品有限公司 | Chili sauce and preparation method thereof |
| CN113349361A (en) * | 2021-06-26 | 2021-09-07 | 吉安职业技术学院 | Dried turnip ham chilli sauce seasoning and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283777A (en) * | 2008-06-10 | 2008-10-15 | 黎秋萍 | Intense fresh chilli paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20090057775A (en) * | 2007-12-03 | 2009-06-08 | 민 자 강 | A method for spaghetti sauce material make use of sharkmeat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283777A (en) * | 2008-06-10 | 2008-10-15 | 黎秋萍 | Intense fresh chilli paste |
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Application publication date: 20110302 Assignee: Midu County Ju Tak Huarui Green Food Co. Assignor: Shi Huaming Contract record no.: 2014530000032 Denomination of invention: Chili sauce and preparation method thereof Granted publication date: 20130501 License type: Exclusive License Record date: 20140424 |
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