CN102240031A - Fresh chilli sauce and preparation process thereof - Google Patents
Fresh chilli sauce and preparation process thereof Download PDFInfo
- Publication number
- CN102240031A CN102240031A CN2011101613663A CN201110161366A CN102240031A CN 102240031 A CN102240031 A CN 102240031A CN 2011101613663 A CN2011101613663 A CN 2011101613663A CN 201110161366 A CN201110161366 A CN 201110161366A CN 102240031 A CN102240031 A CN 102240031A
- Authority
- CN
- China
- Prior art keywords
- minutes
- parts
- sauce
- 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.)
- Granted
Links
Abstract
The invention discloses a fresh chilli sauce which is prepared from the following components: 13-15 parts of fresh hot pepper, 8-12 parts of sweet soybean paste, 2-4 parts of peanut, 1-2 parts of sesame and 2-4 parts of peanut oil. The preparation method comprises the following steps: (1) removing the peduncle of the hot pepper, cleaning, airing and smashing for later use; (2) adding the peanut oil into the sweet soybean paste, and frying for 15-20 minutes; (3) adding the smashed pepper in the fried sweet soybean paste, and frying for 15-20 minutes; and (4) adding peanut and sesame, frying 20-25 minutes, and taking out of the pan. The fresh chilli sauce provided by the invention has the following beneficial effects: the chilli sauce is tasty and delicious, can be used for maintaining all the nutritive components of the fresh chilli, has rich vitamin, and can be used for increasing appetite after being eaten, enhancing the physical strength, and improving the symptoms such as sensation of chill, vascular headache and the like; and the chilli sauce contains a special substance, can be used for accelerating metabolism, promoting hormone secretion and protecting the skin, is rich in vitamin C, is a good product loved by people, and is a quite good seasoning in three meals a day.
Description
Technical field
The present invention relates to a kind of bright green pepper sauce, and preparation technology.
Background technology
Thick chilli sauce is one of food that is loved by the people.At present, in the prior art, diversified thick chilli sauce is arranged, but mouthfeel is not good enough mostly, or nutritive value is lower, or complex manufacturing technology, cost is higher.
Summary of the invention
At above-mentioned prior art, the invention provides a kind of nutritious, special taste, and bright green pepper sauce with health role, and preparation technology.
The present invention is achieved by the following technical solutions:
A kind of bright green pepper sauce is to be made by the component of following weight portion: 13～15 parts of fresh chillis, 8～12 parts of sweet fermented flour sauces, 2～4 parts of peanuts, 1～2 part of sesame, 2～4 parts of peanut oil; Prepare by following preparation method:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) in sweet fermented flour sauce, add peanut oil, fried 15～20 minutes;
(3) in frying good sweet fermented flour sauce, add the capsicum of pulverizing, fried 15～20 minutes;
(4) add peanut, sesame, fry and take the dish out of the pot after 20～25 minutes.
Described capsicum is selected the sheep green pepper for use.
The preparation technology of described bright green pepper sauce, step is as follows:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) in sweet fermented flour sauce, add peanut oil, fried 15～20 minutes;
(3) in frying good sweet fermented flour sauce, add the capsicum of pulverizing, fried 15～20 minutes;
(4) add peanut, sesame, fry and take the dish out of the pot after 20～25 minutes.
Beneficial effect of the present invention is: the thick chilli sauce that the present invention produces is tasty, and it has kept all nutritional labelings of bright capsicum, and abundant vitamin is arranged.Edible thick chilli sauce can increase appetite, strengthens muscle power, and improvement is afraid of cold, symptoms such as vascular headache.Thick chilli sauce contains a kind of particular matter, can quicken metabolism, promotes hormone secretion, and skin care is rich in vitamin C, is the good merchantable brand that numerous people like, also is condiment fabulous in the breakfast, lunch and dinner.
The manufacture craft that bright green pepper sauce of the present invention is inventor's several generations handed down from one's ancestors, maintain secrecy has obtained social broad masses' approval and has liked that it has kept the peculiar flavour of bright green pepper sauce, nutritious, special taste, and with health role.
Edible thick chilli sauce has following nutritive effect:
1. antipyretic-antalgic: the hot temperature of capsicum, can reduce body temperature by sweating, and alleviate myalgia, therefore have stronger antipyretic effect;
2. prevention canceration: the active ingredient capsicim of capsicum is a kind of polyphenoils, and it can stop the metabolism of cells involved, thereby stops the canceration process of cell tissue, reduces the incidence of cancer cell;
3. increase appetite, help digest: the fragrant pungent energy saliva stimulating that capsicum is strong and the secretion of gastric juice, increase appetite, promote intestines peristalsis, help digest;
4. lowering blood-fat and reducing weight: the capsicim that capsicum is contained, can promote the metabolism of fat, prevent that body fat from accumulating, help the lowering blood-fat and reducing weight diseases prevention.
Suitable crowd: the general equal edible of crowd, it is edible also to be suitable for illness crowds such as indigestion, cold stomachache, rheumatalgia, lumbago, patient's diets such as order disease, esophagitis, gastroenteritis, gastric ulcer and hemorrhoid; The people of burning hot illness or fire excess from yin deficiency, high blood pressure, pulmonary tuberculosis also should careful food.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
The bright green pepper sauce of embodiment 1 preparation
Prescription is: 15 kilograms of fresh sheep greens pepper, 8 kilograms of sweet fermented flour sauces, 2 kilograms of peanuts, 1 kilogram of sesame, 3 kilograms of peanut oil.
The preparation method is:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) add peanut oil in sweet fermented flour sauce, little fire was fried 15 minutes;
(3) add the capsicum of pulverizing in frying good sweet fermented flour sauce, big fire was fried 15 minutes;
(4) add peanut, sesame, little fire is fried after 20 minutes and is taken the dish out of the pot.
The bright green pepper sauce of embodiment 2 preparations
Prescription is: 13 kilograms of fresh sheep greens pepper, 12 kilograms of sweet fermented flour sauces, 4 kilograms of peanuts, 2 kilograms of sesames, 4 kilograms of peanut oil.
The preparation method is:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) add peanut oil in sweet fermented flour sauce, little fire was fried 20 minutes;
(3) add the capsicum of pulverizing in frying good sweet fermented flour sauce, big fire was fried 20 minutes;
(4) add peanut, sesame, little fire is fried after 25 minutes and is taken the dish out of the pot.
The bright green pepper sauce of embodiment 3 preparations
Prescription is: 15 kilograms of fresh sheep greens pepper, 10 kilograms of sweet fermented flour sauces, 3 kilograms of peanuts, 1.5 kilograms of sesames, 3 kilograms of peanut oil.
The preparation method is:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) add peanut oil in sweet fermented flour sauce, little fire was fried 15 minutes;
(3) add the capsicum of pulverizing in frying good sweet fermented flour sauce, big fire was fried 15 minutes;
(4) add peanut, sesame, little fire is fried after 25 minutes and is taken the dish out of the pot.
Claims (3)
1. a bright green pepper sauce is characterized in that, is to be made by the component of following weight portion: 13～15 parts of fresh chillis, 8～12 parts of sweet fermented flour sauces, 2～4 parts of peanuts, 1～2 part of sesame, 2～4 parts of peanut oil;
Prepare by following preparation method:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) in sweet fermented flour sauce, add peanut oil, fried 15～20 minutes;
(3) in frying good sweet fermented flour sauce, add the capsicum of pulverizing, fried 15～20 minutes;
(4) add peanut, sesame, fry and take the dish out of the pot after 20～25 minutes.
2. bright green pepper sauce according to claim 1, it is characterized in that: described capsicum is selected the sheep green pepper for use.
3. the preparation technology of the described bright green pepper sauce of claim 1, it is characterized in that: step is as follows:
(1) capsicum is removed stalk, cleans, dries, and pulverizes then, and is standby;
(2) in sweet fermented flour sauce, add peanut oil, fried 15～20 minutes;
(3) in frying good sweet fermented flour sauce, add the capsicum of pulverizing, fried 15～20 minutes;
(4) add peanut, sesame, fry and take the dish out of the pot after 20～25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101613663A CN102240031B (en) | 2011-06-15 | 2011-06-15 | Fresh chilli sauce and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101613663A CN102240031B (en) | 2011-06-15 | 2011-06-15 | Fresh chilli sauce and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102240031A true CN102240031A (en) | 2011-11-16 |
| CN102240031B CN102240031B (en) | 2013-04-03 |
Family
ID=44958416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101613663A Expired - Fee Related CN102240031B (en) | 2011-06-15 | 2011-06-15 | Fresh chilli sauce and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102240031B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687876A (en) * | 2012-06-16 | 2012-09-26 | 苏州琪乐豆商贸有限公司 | Crab roe and peanut paste |
| CN102697028A (en) * | 2012-06-28 | 2012-10-03 | 徐树梅 | Preparation method of chili sauce |
| CN103393106A (en) * | 2013-07-30 | 2013-11-20 | 王百鸣 | Maca chili sauce and preparation method thereof |
| CN103734685A (en) * | 2013-12-27 | 2014-04-23 | 肖刚 | Red oil chilli sauce and preparation method thereof |
| CN109123600A (en) * | 2018-11-06 | 2019-01-04 | 成都大学 | Fermented type barbecue condiment and preparation method thereof |
| CN113545471A (en) * | 2020-04-02 | 2021-10-26 | 青岛柏兰集团有限公司 | Rose fresh pepper sauce and preparation method thereof |
-
2011
- 2011-06-15 CN CN2011101613663A patent/CN102240031B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 《农业知识》 20061231 董永泉 家庭自制辣椒酱 第48页 1-3 , 第7期 * |
| 《农村实用科技信息》 20060228 小妮 家酿辣椒酱 第31页 1-3 , 第2期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687876A (en) * | 2012-06-16 | 2012-09-26 | 苏州琪乐豆商贸有限公司 | Crab roe and peanut paste |
| CN102697028A (en) * | 2012-06-28 | 2012-10-03 | 徐树梅 | Preparation method of chili sauce |
| CN103393106A (en) * | 2013-07-30 | 2013-11-20 | 王百鸣 | Maca chili sauce and preparation method thereof |
| CN103734685A (en) * | 2013-12-27 | 2014-04-23 | 肖刚 | Red oil chilli sauce and preparation method thereof |
| CN109123600A (en) * | 2018-11-06 | 2019-01-04 | 成都大学 | Fermented type barbecue condiment and preparation method thereof |
| CN109123600B (en) * | 2018-11-06 | 2021-08-03 | 成都大学 | Fermented barbecue sauce seasoning and preparation method thereof |
| CN113545471A (en) * | 2020-04-02 | 2021-10-26 | 青岛柏兰集团有限公司 | Rose fresh pepper sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102240031B (en) | 2013-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102240031B (en) | Fresh chilli sauce and preparation process thereof | |
| CN102450664B (en) | Uncooked Sichuan-flavored shashlik and preparation method thereof | |
| KR101304609B1 (en) | Pig rice soup manufacture method | |
| CN106616616A (en) | Making method of oil cooked chili and product | |
| CN104187477A (en) | Flavored fermented soybean chilli sauce and preparation method thereof | |
| CN102326775A (en) | Preparation method of rabbit meat soup-blend powder paste nutritional food | |
| CN103989183A (en) | Food therapy composition capable of lightening excessive internal heat of warm food product | |
| CN109481589A (en) | A kind of preparation method of the toxin expelling anti-cancer capsule for treating lung cancer and dietotherapy anticancer | |
| CN105310023A (en) | Health care eel section | |
| CN103844240A (en) | Mashed garlic chili sauce with health function, and production method thereof | |
| CN108813550A (en) | Peanut preserved black bean chilli paste and preparation method thereof | |
| CN101564138A (en) | Spirulina chafing dish bed charge and preparing method thereof | |
| CN107647312A (en) | Defatted medical chicken | |
| CN114680288A (en) | Preparation method of multi-flavor spicy fermented soya beans | |
| CN106722711A (en) | A kind of convenience type acid bamboo shoot duck soup seasoning and preparation method thereof | |
| CN106901273A (en) | Use the method for gumbo powder processing and fabricating Flour product | |
| Xia et al. | Sea cucumbers in Chinese daily life | |
| KR102015193B1 (en) | Manufacturing method of teriyaki sauce with mealworm and cricket | |
| CN102144788B (en) | Seafood fried and baked food with special medicated diet function | |
| CN103975973A (en) | Baked shelled shrimp cake and preparing method thereof | |
| CN105076304B (en) | A kind of instant desert cistanche flavor Ainz and preparation method thereof | |
| CN110236163A (en) | A method of it nourishing bone soup bottom material and utilizes its preparation nourishing bone soup | |
| CN107927720A (en) | Saute beef with cayenne pepper sauce production method | |
| CN109481605A (en) | A kind of drug for the treatment of cancer of combatting poison with poison and the preparation method of a variety of anti-cancer therapies | |
| CN108813540A (en) | A kind of spicy diced chicken sauce production method of crab cream taste |
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 | ||
| 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: 20130403 Termination date: 20160615 |