CN102754816A - Method for processing freshness retaining chili sauce - Google Patents

Abstract

The invention discloses a method for processing freshness retaining chili sauce. In the processing method, the freshness retaining chili sauce is chili sauce which is prepared by adding shallot, meat, salt and rapeseed oil into fresh chili fruit serving as the main material and has a quality guarantee period of at least two years. The freshness retaining chili sauce consists of the following raw materials in parts by weight: 100 parts of fresh chili fruit, 8 parts of shallot, 10 parts of meat, 4 parts of salt and 25 parts of rapeseed oil. The method comprises the following processing steps: 1, chopping the prepared fresh chili fruit and the shallot, uniformly mixing the chopped fresh chili fruit and shallot with the salt, and grinding to obtain sauce; and 2, adding the rapeseed oil into a pot, heating to 100-110 DEG C, adding the ground sauce, boiling on soft fire for 60 minutes, adding the meat, boiling for 30 minutes, taking out, cooling and packaging into a bottle. The method adopting the technology has the advantages that the chili sauce is pure in flavor, faint and delicious and does not contain chemical preservative; and the quality guarantee period is more than 2 years.

Description

A kind of processing method of fresh-keeping thick chilli sauce

Technical field

The present invention relates to the processing of food, non-staple food and possess bright technical field, relate in particular to the processing method of the fresh-keeping fresh-keeping thick chilli sauce of guaranteeing the quality of a kind of ability long term.

Background technology

The existing processing method of chilli products is varied, like poor capsicum, bright bubble green pepper and thick chilli sauce etc., in order to extend the shelf life and to solve fresh-keeping problem, generally will add chemical preservative or salt ratio and add heavyly, so just has influence on its taste and quality.

Summary of the invention

The objective of the invention is: a kind of processing method of fresh-keeping thick chilli sauce is provided, makes that to contain salt in the thick chilli sauce lower, and do not add other anticorrosive additive, and the shelf-life is longer, the purpose of pure taste.

The processing method of fresh-keeping thick chilli sauce, it be select for use the pimiento fresh fruit to make major ingredient, add a green onion, processing method that meat foam, salt and rapeseed oil are processed the thick chilli sauce of at least two years shelf-lifves; Its ingredients by weight ratio is pimiento fresh fruit 100, group green onion 8, meat foam 10, salt 4, rapeseed oil 25; Its procedure of processing is: at first mince pimiento fresh fruit of getting ready and group green onion with wearing into sauce behind the salt mixing; Second step was in pot, to add after rapeseed oil is heated to 100～110 degrees centigrade, added the above-mentioned sauce that has ground again, boiled with slow fire to add the incarnation foam after 60 minutes again and boil and play pot, bottling after cooling after 30 minutes.

Adopt the beneficial effect of present technique method: the thick chilli sauce of this kind method processing, mouthfeel is pure, delicate fragrance is good to eat, do not contain chemical preservative, and the shelf-life reached more than 2 years.

The specific embodiment

At first select materials; Major ingredient is selected the pimiento fruit of the aquatic foods that originate in the scarlet capsicum annum fasciculatum in Suiyang that " township of Chinese capsicum " Suiyang produces for use; And be first ripe bright paprika fruit of annual August; The meat foam that lean meat in the batching group of selecting for use green onion, the fresh pork is cooked also has salt and high-quality rapeseed oil.The weight ratio of above-mentioned major ingredient and batching: units, pimiento fresh fruit 100, group green onion 8, meat foam 10, salt 4, high-quality rapeseed oil 25.Concrete processing method is: really go handle to clean bright red hot pepper earlier and drain away the water, this process will be dried in the shade and can not directly be shone by the sun; The group green onion is also cleaned and drains away the water, and wears into sauce to stone mill manual work after cleaning the capsicum fruit that drains and mincing again with the salt mixing with the group green onion, and the ceramic vessel dress seals subsequent use.Second operation work is: add rapeseed oil in the pot according to proportioning weight recited above and be heated to 100～110 degrees centigrade; Add the capsicum of wearing into sauce earlier by proportioning weight again and roll into a ball green onion sauce to going in pot interior deep fat; Boiled 60 minutes with slow fire; It is endured add the meat foam again behind the part moisture and play pot after 30 minutes, wait for being cooled to the laggard luggage bottle of normal temperature.At least two years thick chilli sauce shelf-lifves of producing like this.

Claims (1)

1. the processing method of a fresh-keeping thick chilli sauce is characterized in that: it be select for use the pimiento fresh fruit to make major ingredient, add a green onion, processing method that meat foam, salt and rapeseed oil are processed the thick chilli sauce of at least two years shelf-lifves; Its ingredients by weight ratio is pimiento fresh fruit 100, group green onion 8, meat foam 10, salt 4, rapeseed oil 25; Its procedure of processing is: at first mince pimiento fresh fruit of getting ready and group green onion with wearing into sauce behind the salt mixing; Second step was in pot, to add after rapeseed oil is heated to 100～110 degrees centigrade, added the above-mentioned sauce that has ground again, boiled with slow fire to add the incarnation foam after 60 minutes again and boil and play pot, bottling after cooling after 30 minutes.