CN102919785B - Brown chili sauce and making method thereof - Google Patents
Brown chili sauce and making method thereof Download PDFInfo
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- CN102919785B CN102919785B CN201210415226.9A CN201210415226A CN102919785B CN 102919785 B CN102919785 B CN 102919785B CN 201210415226 A CN201210415226 A CN 201210415226A CN 102919785 B CN102919785 B CN 102919785B
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Abstract
The invention relates to a brown chili sauce and a making method thereof. The brown chili sauce mainly comprises the following raw materials: rapeseed oil, ginger, garlic, fermented chili, brown chili powder, soy sauce, lard, salt and chicken essence. The making method of the brown chili sauce comprises the following steps of: stir-baking dry chili to brown with firewood, then beating the dry chili into brown chili powder for later use; weighing the rapeseed oil, ginger, garlic, fermented chili, the soy sauce, the lard, the salt, the chicken essence and the brown chili powder obtained in the step (1) for later use according to parts by weight in a formula; adding other materials in the rapeseed oil and stewing together; when the stewing temperature is above 100 DEG C, stirring evenly, and sealing and packing after cooling. The making method has the following beneficial effects: the fermented chili and the brown chili powder are stewed together so the brown chili sauce is spicy and unique in taste; by combination of rapeseed oil and lard, the brown chili sauce is unique in flavor; by adding the soy sauce, the brown chili sauce is more mellow after being put into soup; and the making method is simple and convenient, easy in production process control, and high in production efficiency.
Description
Technical field
The present invention relates to a kind of paste hot pepper flouring and preparation method thereof.
Background technology
Sticking with paste capsicum is that in the west and south, especially Guizhou province is deeply popular by a kind of capsicum spices with sticking with paste fragrance and pungent of making after chilli stir-bake to brown.Stick with paste capsicum and generally as vegetable dish, dip in water, the way of this paste hot pepper flouring is that the condiment such as paste paprika, monosodium glutamate, salt, Chinese prickly ash, ginger, garlic, chopped spring onion are put into bowl, then adds soy sauce or fresh soup, stirs.Stick with paste paprika and become often bag to sell, while by the time needing seasoning, add various raw materials temporarily and be mixed with paste hot pepper flouring.Also having a kind of way of sticking with paste hot pepper flouring is after the seasoning matter such as paste paprika, monosodium glutamate, salt, Chinese prickly ash, ginger, garlic are mixed in container, burns the rape oil having scalded, then stir to pouring in container; Or after seasoning matter such as sticking with paste paprika is mixed, put into and to burn the rape oil having scalded, stir.The characteristic of sticking with paste hot pepper flouring is that burnt odor is good to eat, hot and spicy, and its local flavor depends on selection and the combination of batching.Because paste hot pepper flouring shows system often, now join, its local flavor can not be guaranteed.If make with burning boiling hot oil by general batching and way, destroyed the nutrition in capsicum.
Summary of the invention
The invention provides a kind of paste hot pepper flouring, solved and in prior art, stuck with paste the nutrition of hot pepper flouring and the problem of local flavor deficiency.
Another object of the present invention is to provide the preparation method of this paste hot pepper flouring.
The object of the invention is to be achieved through the following technical solutions:
A paste hot pepper flouring, mainly comprises the raw material of following weight portion:
30～40 parts of rapeseed oils, ginger 1～1 0 part, garlic 1～1 0 part, 1 0～30 parts, poor capsicum, sticks with paste 20～40 parts of paprikas, 40～50 parts, soy sauce, 20～40 parts of lards, 10～15 parts of salt, 1～10 part of chickens' extract.
Further, the raw materials used parts by weight of this paste hot pepper flouring can be adopted as:
35～38 parts of rapeseed oils, 5～8 parts of ginger, 5～8 parts of garlics, 15～25 parts, poor capsicum, sticks with paste 25～35 parts of paprikas, 43～46 parts, soy sauce, 25～35 parts of lards, 12～14 parts of salt, 5～8 parts of chickens' extracts.
Further, the raw materials used parts by weight of this paste hot pepper flouring can be adopted as:
36 parts of rapeseed oils, 6 parts of ginger, 6 parts of garlics, 20 parts, poor capsicum, sticks with paste 30 parts of paprikas, 45 parts, soy sauce, 30 parts of lards, 12 parts of salt, 6 parts of chickens' extracts.
The preparation method of sticking with paste hot pepper flouring in the present invention mainly comprises the following steps:
(1) chilli is used after firewood stir-bake to brown, beaten into paste paprika standby;
(2) by the weight portion in formula, take the paste paprika of rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained standby;
(3) in rapeseed oil, add other raw materials jointly to boil;
(4) when boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Beneficial effect of the present invention: adopt poor capsicum and stick with paste paprika mixing to boil, make the fragrant peppery exhausted taste of condiment; The mode that adopts rapeseed oil and lard combination, makes condiment unique flavor; Adding soy sauce makes condiment enter after soup giving off a strong fragrance more; Preparation method is simple and convenient, and production process is easy to control, and production efficiency is high.
The specific embodiment
In order to deepen that the present invention is understood, below in conjunction with embodiment, the present invention is described in further detail, and this embodiment only, for explaining the present invention, does not form limiting the scope of the present invention.
Embodiment 1
Get rapeseed oil 30kg, ginger 1kg, garlic 1kg, poor capsicum 10kg, sticks with paste paprika 20kg, soy sauce 40kg, lard 20kg, salt 10kg, chickens' extract 1kg.
Chilli, with after firewood stir-bake to brown, is beaten into paste paprika standby; The paste paprika that takes rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained by the weight portion in formula is standby; In rapeseed oil, add other raw materials jointly to boil; When boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Embodiment 2
Get rapeseed oil 40kg, ginger 10kg, garlic 10kg, poor capsicum 30kg, sticks with paste paprika 40kg, soy sauce 50kg, lard 40kg, salt 15kg, chickens' extract 10kg.
Chilli, with after firewood stir-bake to brown, is beaten into paste paprika standby; The paste paprika that takes rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained by the weight portion in formula is standby; In rapeseed oil, add other raw materials jointly to boil; When boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Embodiment 3
Get rapeseed oil 35kg, ginger 5kg, garlic 5kg, poor capsicum 15kg, sticks with paste paprika 25kg, soy sauce 43kg, lard 25kg, salt 12kg, chickens' extract 5kg.
Chilli, with after firewood stir-bake to brown, is beaten into paste paprika standby; The paste paprika that takes rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained by the weight portion in formula is standby; In rapeseed oil, add other raw materials jointly to boil; When boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Embodiment 4
Get rapeseed oil 38kg, ginger 8kg, garlic 8kg, poor capsicum 25kg, sticks with paste paprika 35kg, soy sauce 46kg, lard 35kg, salt 14kg, chickens' extract 8kg.
Chilli, with after firewood stir-bake to brown, is beaten into paste paprika standby; The paste paprika that takes rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained by the weight portion in formula is standby; In rapeseed oil, add other raw materials jointly to boil; When boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Embodiment 5
Get rapeseed oil 37kg, ginger 7kg, garlic 7kg, poor capsicum 20kg, sticks with paste paprika 30kg, soy sauce 45kg, lard 30kg, salt 13kg, chickens' extract 7kg.
Chilli, with after firewood stir-bake to brown, is beaten into paste paprika standby; The paste paprika that takes rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained by the weight portion in formula is standby; In rapeseed oil, add other raw materials jointly to boil; When boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Embodiment 6
Get rapeseed oil 36kg, ginger 6kg, garlic 6kg, poor capsicum 20kg, sticks with paste paprika 30kg, soy sauce 45kg, lard 30kg, salt 12kg, chickens' extract 6kg.
Chilli, with after firewood stir-bake to brown, is beaten into paste paprika standby; The paste paprika that takes rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained by the weight portion in formula is standby; In rapeseed oil, add other raw materials jointly to boil; When boiling temperature and reach more than 100 ℃, stir, pack after cooling.
Claims (3)
1. stick with paste a hot pepper flouring, it is characterized in that: according to following steps, make:
(1) chilli is used after firewood stir-bake to brown, beaten into paste paprika standby;
(2) by the weight portion in formula, take the paste paprika of rapeseed oil, ginger, garlic, poor capsicum, soy sauce, lard, salt, chickens' extract and step (1) gained standby;
(3) in rapeseed oil, add other raw materials jointly to boil;
(4) when boiling temperature and reach more than 100 ℃, stir, pack after cooling;
The weight portion quantity of described raw material is:
30～40 parts of rapeseed oils, 1～10 part of ginger, 1～10 part of garlic, 10～30 parts, poor capsicum, sticks with paste 20～40 parts of paprikas, 40～50 parts, soy sauce, 20～40 parts of lards, 10～15 parts of salt, 1～10 part of chickens' extract.
2. paste hot pepper flouring according to claim 1, is characterized in that: raw materials used parts by weight are:
35～38 parts of rapeseed oils, 5～8 parts of ginger, 5～8 parts of garlics, 15～25 parts, poor capsicum, sticks with paste 25～35 parts of paprikas, 43～46 parts, soy sauce, 25～35 parts of lards, 12～14 parts of salt, 5～8 parts of chickens' extracts.
3. paste hot pepper flouring according to claim 1, is characterized in that: raw materials used parts by weight are:
36 parts of rapeseed oils, 6 parts of ginger, 6 parts of garlics, 20 parts, poor capsicum, sticks with paste 30 parts of paprikas, 45 parts, soy sauce, 30 parts of lards, 12 parts of salt, 6 parts of chickens' extracts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210415226.9A CN102919785B (en) | 2012-10-25 | 2012-10-25 | Brown chili sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210415226.9A CN102919785B (en) | 2012-10-25 | 2012-10-25 | Brown chili sauce and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102919785A CN102919785A (en) | 2013-02-13 |
| CN102919785B true CN102919785B (en) | 2014-02-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210415226.9A Expired - Fee Related CN102919785B (en) | 2012-10-25 | 2012-10-25 | Brown chili sauce and making method thereof |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229965A (en) * | 2013-05-08 | 2013-08-07 | 重庆谭妹子金彰土家香菜加工有限公司 | Making process of burnt pepper shells |
| CN104605305A (en) * | 2015-03-04 | 2015-05-13 | 吴正洪 | Production method of large-scale paste chili powder |
| CN105285894A (en) * | 2015-09-21 | 2016-02-03 | 遵义市刘胡子食品有限公司 | Making method of burnt chilli dipping water with mint flavor |
| CN106262646A (en) * | 2016-08-30 | 2017-01-04 | 新平何礼食品有限公司 | Mixing chili seasoning and preparation method thereof |
| CN107467610A (en) * | 2017-08-18 | 2017-12-15 | 道真自治县辣翻天食品有限公司 | A kind of hot pepper flouring |
| CN107616472A (en) * | 2017-10-10 | 2018-01-23 | 尚伦艳 | A kind of flavor chili oil and preparation method thereof |
| CN107549665A (en) * | 2017-10-10 | 2018-01-09 | 尚伦艳 | A kind of preparation method of sticky rice in lotus leaf |
| CN108157930A (en) * | 2018-03-03 | 2018-06-15 | 袁俊 | A kind of thick chilli sauce and preparation method thereof |
| CN108719927A (en) * | 2018-05-30 | 2018-11-02 | 余庆县农家人绿色食品开发有限公司 | A kind of preparation method of paste capsicum |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284293A (en) * | 2000-08-28 | 2001-02-21 | 胡燕琴 | Convenient cooking seasoning and its producting process |
| CN1754448A (en) * | 2004-09-28 | 2006-04-05 | 湖南金健米业股份有限公司 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
| CN102273607A (en) * | 2011-09-05 | 2011-12-14 | 四川天味食品股份有限公司 | Spice for preparing stewed cock and preparation method of spice |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001065951A1 (en) * | 2000-03-07 | 2001-09-13 | Cho Jae Hyoung | Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc |
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2012
- 2012-10-25 CN CN201210415226.9A patent/CN102919785B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284293A (en) * | 2000-08-28 | 2001-02-21 | 胡燕琴 | Convenient cooking seasoning and its producting process |
| CN1754448A (en) * | 2004-09-28 | 2006-04-05 | 湖南金健米业股份有限公司 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
| CN102273607A (en) * | 2011-09-05 | 2011-12-14 | 四川天味食品股份有限公司 | Spice for preparing stewed cock and preparation method of spice |
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| CN102919785A (en) | 2013-02-13 |
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Granted publication date: 20140226 Termination date: 20201025 |