CN103082266B - Probiotics-containing tomato chilli sauce and preparation method thereof - Google Patents
Probiotics-containing tomato chilli sauce and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a probiotics-containing tomato chilli sauce and a preparation method thereof. The probiotics-containing tomato chilli sauce is prepared from the following components in parts by weight: 30-40 parts of chili, 40-50 parts of tomatoes, 10-20 parts of edible oil, 10-20 parts of gingers, 1-2 parts of wild peppers, 1-5 parts of white sugar, 0.05-2 parts of monosodium glutamate, 1-2 parts of garlic and 0.2-0.8 part of salts. The preparation method of the probiotics-containing tomato chilli sauce comprises the following steps of grinding by a colloid mill, stewing, frying with edible oil, sterilizing, adding probiotics and the like. The product obtained by the preparation method is spicy and delicious with a sour-sweet taste, and is an ideal material for preparing chafing dish, dishes, barbecue and noodles. Compared with the prior art, the product contains the probiotics needed by the human body, and is rich in lycopene, capsanthin and selenium element, so that the nutrition and the healthcare function are improved.
Description
Technical field
The present invention relates to a kind of tomato chili sauce that contains profitable probliotics and preparation method thereof, belong to food technology field.
Background technology
Contain abundant vitamin C, Cobastab, beta carotene, folic acid, magnesium and potassium in capsicum, wherein ascorbic content occupies first in vegetables.Capsicim in capsicum also has anti-inflammatory and antioxidation; Capsicum tincture or capsaicine have spread effect to oral cavity and stomach and intestine, can promote digestive juice secretion, and strengthening gastrointestinal peristalsis improves appetite, and can suppress abnormal fermentation in intestines, possess in addition antibiotic and insecticidal action; The Capsicum maror can also improve cardiac function, stimulates circulation.But normal food capsicum appetite-stimulating indigestion-relieving, warm stomach is dispeled cold, and stimulates circulation, and beauty treatment skin and reduction blood fat, blood sugar reduce thrombosis, and angiocardiopathy is had certain prevention effect.
Tomato has another name called tomato, and fruits nutrition is abundant, the tool flavour.Can eat, cook, be processed into catsup, juice or whole fruit canning raw, be one of the most general fruit and vegetable of whole world cultivation.Tomato is rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carrotene and the multiple elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contains protein, carbohydrate, organic acid, cellulose.Wherein to cardiovascular vitamin and mineral matter element with protective effect, can reduce cardiopathic outbreak; Lycopene has unique oxidation resistance, can remove free radical, and Cell protection makes picodna and gene exempt from destruction, can stop the canceration process; Vc in tomato promotes the production of body fluid to quench thirst, stomach strengthening and digestion promoting, and the flat liver of cool blood, clearing heat and detoxicating, the effect that reduces blood pressure has good auxiliary therapeutic action to hypertension, kidney patient; Niacin can be kept the normal secretion of gastric juice, promotes erythrocytic formation, is conducive to keep elasticity and the protection skin of vascular wall; And contained malic acid or the citric acid of tomato helps gastric juice to the digestion of fat and protein.Study mensuration according to the nutritionist: eat for each person every day the bright tomato of 50 grams-100 gram, can satisfy human body to the needs of several vitamins and mineral matter.
In recent years, the selenium element was more and more paid attention to by the various countries scientist the important physiological function of human body, and selenium can improve human immunity, promoted the synthetic of Proliferation of lymphocytes and antibody and immunoglobulin (Ig); The kinds cancers such as colon cancer, cutaneum carcinoma, liver cancer, breast cancer are had the effect of obvious inhibition and protection, its mesostate methyl enol in body has stronger active anticancer; The nutrients such as selenium and vitamin E, allicin, linoleic acid, germanium, zinc have collaborative oxidation resistant effect, increase antioxidation activity; Simultaneously, selenium has the effect that alleviates and alleviate heavy metal toxicity.Human body lacks selenium can cause various diseases, most typical is Keshan County, China Heilungkiang endemic disease-Keshan disease, and the aging of Kaschin-Beck disease, cancer, angiocardiopathy, cataract, cyst fibre modification, hypertension, thyroid gland enlargement, immune deficiency, lymphoblastic anaemia, retinal flecks degeneration, muscular dystrophy, ulcerative colitis, arthritis and human body all lacks selenium with human body to be had directly and contact.Various countries have all formulated the recommended intake of selemium nutrition according to the situation of this country self at present: the U.S. recommends the daily intake (RDI) of adult men and women's selenium to be respectively 70 microgram/skies and 55 microgram/skies, Britain is 75 microgram/skies and 60 microgram/skies, and adult's intake that Chinese Soclety of Nutrition is recommended is 50～200 microgram/skies.
Peppery, sour-sweet, good to eat with the tomato chili sauce perfume (or spice) that tomato and capsicum are made, lovely luster can strengthen people's appetite and stomach strengthening and digestion promoting, can also prevent cardio-cerebrovascular diseases, standing food in the ground families such as southwest, Hunan, Hubei, very popular and welcome.Patent CN101720912A discloses a kind of tomato chili sauce, is through can and sterilization after rubbing, concentrate, heating, last cooling packing by color green pepper, sharp green pepper, tomato and garlic; This technology is that concentrated, the high-temperature heating with capsicum and tomato carries out simultaneously, make the process time of tomato excessively of a specified duration, cause the active ingredient in food to run off in a large number, the sour-sweet flavor of tomato owing to being covered by the tart flavour of vinegar, makes product effect aspect color undesirable in addition.The applicant discloses a kind of chili sauce and preparation method thereof in patent application CN201210482991.2, described chili sauce is mainly to concentrate fermentation by raw material such as tomato, capsicum, gingers through colloid mill strand system, the frying of capsicum deep fat, catsup, then jointly mixes to stir-fry and makes; This technology is separated capsicum and is processed with tomato, efficiently kept in food materials the utilization of active ingredient and the local flavor of product, and effect is better.
The present invention staff is by the abundant research to nutritional labeling in food, and being surprised to find that does not also have the tomato chili sauce product that contains active probiotic to occur.Probio is a kind of to the equal useful bacterium of human body and animal, they can directly be taken as food additives, to keep the balance of gut flora, a lot of probio health products have been developed at home and abroad, comprise sour milk, the cheese that contains probio and the oral liquid that contains multiple probio, tablet, capsule etc., wherein commonly used with lactobacillus class, Bifidobacterium class and gram-positive cocci class.
Summary of the invention
The object of the present invention is to provide a kind of tomato chili sauce that contains active probiotic, another purpose is to provide the described preparation method that contains the tomato chili sauce of active probiotic.
Concrete technical scheme of the present invention is: a kind of tomato chili sauce that contains active probiotic, composition by probio and following weight percent meter is made: capsicum 30-40 part, tomato 40-50 part, edible oil 10-20 part, ginger 10-20 part, Chinese prickly ash 1-2 part, white sugar 1-5 part, monosodium glutamate 0.05-0.2 part, garlic 1-2 part, salt 0.2-0.8 part.
Preferably, a kind of tomato chili sauce that contains active probiotic is made by the composition of probio and following weight percent meter: 35 parts, capsicum, 45 parts, tomato, 15 parts of edible oils, 15 parts, ginger, 1.5 parts, Chinese prickly ash, 3 parts of white sugar, 0.1 part of monosodium glutamate, 1.5 parts, garlic, 0.5 part of salt.
Described probio is selected from Bifidobacterium, lactobacillus, enterococcus, hay bacillus, bacillus licheniformis, streptococcus thermophilus, streptococcus fecalis and saccharomycete, is preferably Bifidobacterium and the lactobacillus mixture of example mixing in mass ratio.
In described mixture, the active probiotic total content is to be not less than 6,000,000,000 cfu in every 100 gram tomato chili sauces, and wherein the ratio of active Bifidobacterium and lactobacillus is 1:2-5.
Capsicum of the present invention is chilli or bright red hot pepper; Tomato is ripe tomato.
In tomato chili sauce of the present invention, tomato and the capsicum of selecting Xinjiang to produce, be rich in the selenium element in product, and the content of capsorubin and lycopene is higher than tomato and the tomato of common area plantation, its blood lipid-reducing blood sugar-decreasing, anti-oxidant, stimulate circulation, the health-care effect such as anticancer, stomach strengthening and digestion promoting is obvious.
The preparation method of tomato chili sauce of the present invention the steps include:
1) capsicum, ginger check, reject the part and the impurity that rot, gets recipe quantity after cleaning and carry out colloid mill strand system, gets the glutinous rice cake capsicum standby;
2) get recipe quantity after tomato cleans, selects and carry out colloid mill strand system, get tomato sauce, then tomato sauce is carried out infusion;
3) preparation of probiotic composition: cultivate respectively Bifidobacterium and lactobacillus to logarithmic phase with the MRS fluid nutrient medium, centrifugal after, then be 10 with the concentration that SPSS is adjusted respectively bacterium
8Cfu/ml, then be Bifidobacterium according to the liquor capacity ratio: lactobacillus=1:2-5 mixes, and obtains probiotic composition standby;
4) big fire heating edible oil, oil temperature is controlled at 100 ℃-150 ℃, adds the glutinous rice cake capsicum in frying pan, and the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, till capsicum begins to be yellow;
5) will endure well-done tomato sauce and add 4) in the thick chilli sauce made, then add the frying together of auxiliary material white sugar, salt, Chinese prickly ash, garlic, monosodium glutamate, stir;
6) the sauce body was sterilized 15 minutes at 100 ℃ of temperature, access probio after being cooled to 40 ℃, in 20-37 ℃ of fermentation 1-2 days, make the quantity of active probiotic be not less than 6,000,000,000 cfu/100g sauce bodies, stir, packing, and get final product.
Wherein preferred steps 2) in infusion be that slow fire boils, time 20-30 minute, till soluble solid 〉=85%;
In step 4), edible oil is one or more in peanut oil, soybean oil, rapeseed oil, perilla oil, olive oil, preferably adds the miscella of perilla oil or olive oil; In miscella, the ratio of perilla oil or olive oil and daily edible soybean oil, peanut oil, rapeseed oil is 1:5～10.
Step 4), 5) in, puddler speed is 20-40 rev/min, stirs 5-15 minute.With this understanding, be beneficial to the nutritive value of abundant maintenance tomato and capsicum, be unlikely to again " well-done " tomato simultaneously, make thick chilli sauce nutrition, mouthfeel reach optimum balance, whole healthy nutritive value performs to optimum efficiency.
The product that makes by the method has following beneficial effect compared with prior art:
At first, contain profitable probliotics in tomato chili sauce of the present invention, improve this product at the health-care effect of avoiding and improve the aspects such as diarrhoea, enhancing immunity, prevention infection, the absorption of promotion nutritional labeling, improved the human body intestinal canal flora ecological balance, improved people's the general level of the health and healthy good attitude.
Secondly, tomato chili sauce of the present invention adopts tomato, the capsicum from Xinjiang, capsicum and tomato that capsorubin, lycopene, selenium constituent content are planted higher than common area, possess stronger health care, anticancer effect, and belong to natural plantation, utilize local natural conditions, moisture content, sunshine are abundant, need not manually to bestow in addition required element, use manpower and material resources sparingly and keep ecodevelopment.
The 3rd, product of the present invention adopts the frying of edible oil high temperature, and the product aromatic flavour more can promote appetite than simple steaming mixed product, and in oil product, the bioavilability of lycopene is higher; Adopt in addition the miscella that adds perilla oil and olive oil, because it has the effect of softening blood vessel and lipopenicillinase, more strengthened the health-care effect of finished product.
The 4th, the prepared tomato chili sauce color and luster of the present invention is thorough, do not add anticorrisive agent, taste is by food materials adjustment used, products taste is bright fragrant, be with in acid have in sweet, sweet peppery, and reduced the consumption of Chinese prickly ash, the each department crowd who more is fit to except the southwest is edible, has avoided the numb highly seasoned limitation that only adapts to the southwest taste; Be fit to the restaurant's cooking, flavored and roasted food dressing and edible as going with rice or bread.
Therefore, tomato chili sauce of the present invention is compared with existing product, produce, the aspect such as edible, health care, very strong advantage is all arranged.
Below adopt the effect experiment further to set forth the beneficial effect of tomato chili sauce of the present invention:
Test 1 capsicum, tomato effective substance
Select new fresh tomato, the capsicum in the different places of production, take capsorubin, lycopene, selenium constituent content as index, the active constituent content of more different places of production product.Result such as table 1:
Test 2 formula and stability studies
Select different prescription proportionings (making sample 1,2 and 3 according to the embodiment of the present invention 1,4,5), with structural state, flavour and mouthfeel, color and luster, capsorubin, lycopene and selenium constituent content, the total viable count of probio is index, detects the 0th, 1,3,6 the end of month, estimates the stability of formula reasonability and product.The results are shown in Table 2.
Test 3 comparative studies
Method 1: the method for the embodiment of the present invention 1 makes tomato chili sauce A;
Method 2: the method for patent application CN101720912A embodiment 1 makes tomato chili sauce B;
Method 3: in patent application CN201210482991.2, the method for embodiment 1 makes tomato chili sauce C.
This test detects by the tomato chili sauce that above-mentioned different formulations and preparation method are obtained, with structural state, and flavour and mouthfeel, color and luster, capsorubin, lycopene, selenium constituent content, probio content are index, investigate the product effect.Result such as table 3:
Above-mentioned experimental result can be found out, tests 1 and shows, adopts capsicum of the present invention and tomato as main material, mainly contains effective component content higher than the product in the common place of production.Test 2 shows, adopt formula of the present invention and preparation method, in product, probiotic active clump count content is reasonable, and too high levels beneficial effect can not strengthen, and content is too low does not have effect; Lycopene in low formulation content, capsorubin equal size are undesirable in addition, and in the high-load formula, active ingredient is not significantly increased; The product that stability test explanation the present invention makes is strong through the long preservation rear stability, breathes out without oil and loses peculiar smell, and it is good that taste flavor keeps, and high recipe quantity and low prescription volume production product stability are slightly poor, and mouthfeel is not good.Test 3 shows, adopt formula of the present invention and preparation method, content and the bioavilability of lycopene, capsorubin have greatly been improved, and capsorubin, selenium element equal size are stablized, effectively reduce simultaneously the loss of vitamin C and other active ingredients, also contain in addition profitable probliotics, make product of the present invention keep efficiently health-care components, the manufacture craft simple possible, the health-care effects such as product is anticancer, anti-oxidant, adjusting stomach improve.
The specific embodiment
Further explain the present invention below in conjunction with embodiment, but content of the present invention is not limited to the following stated.
Embodiment 1
Prescription: capsicum 35kg, tomato 45kg, edible oil 15kg, ginger 15kg, Chinese prickly ash 1.5kg, white sugar 3kg, monosodium glutamate 0.1kg, garlic 1.5kg, salt 0.5kg
Method for making:
1) capsicum, ginger check, reject the part and the impurity that rot, gets recipe quantity after cleaning and carry out colloid mill strand system, gets the glutinous rice cake capsicum standby;
2) get recipe quantity after tomato cleans, selects and carry out colloid mill strand system, get tomato sauce, then tomato sauce is carried out infusion, adopt slow fire to boil, 25 minutes time is till soluble solid 〉=85%;
3) preparation of probiotic composition: cultivate respectively bifidobacterium longum (ATCC15707 with the MRS fluid nutrient medium, available from Chinese industrial microorganism fungus kind preservation center), lactobacillus bulgaricus (ATCC7993, available from Chinese industrial microorganism fungus kind preservation center) to logarithmic phase, after centrifugal, then be 10 with the concentration that SPSS is adjusted respectively bacterium
8Cfu/ml, then be Bifidobacterium according to the liquor capacity ratio: lactobacillus=1:3 mixes, and obtains probiotic composition standby;
4) big fire heating mixing edible oil, oil temperature is controlled at 100 ℃-150 ℃, wherein the miscella ratio is perilla oil: peanut oil=1:10, add the glutinous rice cake capsicum in frying pan, the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, and puddler speed is 30 rev/mins, stirred 10 minutes, till capsicum begins to be yellow;
5) will endure well-done tomato sauce and add 4) in the thick chilli sauce made, then add the frying together of auxiliary material white sugar, salt, Chinese prickly ash, garlic, monosodium glutamate, puddler speed is 30 rev/mins, stirs 10 minutes, stirs;
6) the sauce body was sterilized 15 minutes at 100 ℃ of temperature, access probio after being cooled to 40 ℃, in 20-37 ℃ of fermentation 1 day, make the quantity of active probiotic be not less than 6,000,000,000 cfu/100g sauce bodies, stir, packing, and get final product.
Embodiment 2
Prescription: capsicum 30kg, tomato 40kg, edible oil 10kg, ginger 10kg, Chinese prickly ash 1kg, white sugar 1kg, monosodium glutamate 0.05kg, garlic 1kg, salt 0.2kg
Method for making:
1) capsicum, ginger check, reject the part and the impurity that rot, gets recipe quantity after cleaning and carry out colloid mill strand system, gets the glutinous rice cake capsicum standby;
2) get recipe quantity after tomato cleans, selects and carry out colloid mill strand system, get tomato sauce, then tomato sauce is carried out infusion, adopt slow fire to boil, approximately 20 minutes time is till soluble solid 〉=85%;
3) preparation of probiotic composition: cultivate respectively bifidobacterium longum (ATCC15707 with the MRS fluid nutrient medium, available from Chinese industrial microorganism fungus kind preservation center), lactobacillus acidophilus CGMCC No.1084, available from China Committee for Culture Collection of Microorganisms's common micro-organisms center) to logarithmic phase, after centrifugal, then be 10 with the concentration that SPSS is adjusted respectively bacterium
8Cfu/ml, then be Bifidobacterium according to the liquor capacity ratio: lactobacillus=1:5 mixes, and obtains probiotic composition standby;
4) big fire heating mixing edible oil, oil temperature is controlled at 100 ℃-150 ℃, wherein the miscella ratio is olive oil: soybean oil=1:5, add the glutinous rice cake capsicum in frying pan, the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, and puddler speed is 20 rev/mins, stirred 15 minutes, till capsicum begins to be yellow;
5) will endure well-done tomato sauce and add 4) in the thick chilli sauce made, then add the frying together of auxiliary material white sugar, salt, Chinese prickly ash, garlic, monosodium glutamate, puddler speed is 20 rev/mins, stirs 15 minutes, stirs;
6) the sauce body was sterilized 15 minutes at 100 ℃ of temperature, access probio after being cooled to 40 ℃, in 20-37 ℃ of fermentation 1.5 days, make the quantity of active probiotic be not less than 6,000,000,000 cfu/100g sauce bodies, stir, packing, and get final product.
Embodiment 3
Prescription: capsicum 40kg, tomato 50kg, edible oil 20kg, ginger 20kg, Chinese prickly ash 2kg, white sugar 5kg, monosodium glutamate 0.2kg, garlic 2kg, salt 0.8kg
Method for making:
1) capsicum, ginger check, reject the part and the impurity that rot, gets recipe quantity after cleaning and carry out colloid mill strand system, gets the glutinous rice cake capsicum standby;
2) get recipe quantity after tomato cleans, selects and carry out colloid mill strand system, get tomato sauce, then tomato sauce is carried out infusion, adopt slow fire to boil, approximately 30 minutes time is till soluble solid 〉=85%;
3) preparation of probiotic composition: cultivate respectively bifidobacterium bifidum (CTCC6071 with the MRS fluid nutrient medium, available from Chinese industrial microorganism fungus kind preservation center), lactobacillus bulgaricus (ATCC7993, available from Chinese industrial microorganism fungus kind preservation center) to logarithmic phase, after centrifugal, then be 10 with the concentration that SPSS is adjusted respectively bacterium
8Cfu/ml, then be Bifidobacterium according to the liquor capacity ratio: lactobacillus=1:2 mixes, and obtains probiotic composition standby;
4) big fire heating mixing edible oil, oil temperature is controlled at 100 ℃-150 ℃, wherein the miscella ratio is olive oil: soybean oil=1:5, add the glutinous rice cake capsicum in frying pan, the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, and puddler speed is 40 rev/mins, stirred 5 minutes, till capsicum begins to be yellow;
5) will endure well-done tomato sauce and add 4) in the thick chilli sauce made, then add the frying together of auxiliary material white sugar, salt, Chinese prickly ash, garlic, monosodium glutamate, puddler speed is 40 rev/mins, stirs 5 minutes, stirs;
6) the sauce body was sterilized 15 minutes at 100 ℃ of temperature, access probio after being cooled to 40 ℃, in 20-37 ℃ of fermentation 2 days, make the quantity of active probiotic be not less than 6,000,000,000 cfu/100g sauce bodies, stir, packing, and get final product.
Embodiment 4
Prescription: capsicum 25kg, tomato 35kg, edible oil 10kg, ginger 15kg, Chinese prickly ash 1.5kg, white sugar 2kg, monosodium glutamate 0.1kg, garlic 0.5kg, salt 0.4kg
Method for making: according to the method preparation of embodiment 1, the quantity of the active probiotic that wherein accesses in step 6)＜6,000,000,000 cfu/100g sauce bodies.
Embodiment 5
Prescription: capsicum 45kg, tomato 55kg, edible oil 20kg, ginger 15kg, Chinese prickly ash 1.5kg, white sugar 3kg, monosodium glutamate 0.15kg, garlic 2.5kg, salt 0.6kg
Method for making: according to the method preparation of embodiment 1, the quantity of the active probiotic that wherein accesses in step 6) 〉=6,500,000,000 cfu/100g sauce bodies.
Claims (7)
1. tomato chili sauce that contains active probiotic, it is characterized in that: the composition by probio and following weight percent meter is made: capsicum 30-40 part, tomato 40-50 part, edible oil 10-20 part, ginger 10-20 part, Chinese prickly ash 1-2 part, white sugar 1-5 part, monosodium glutamate 0.05-0.2 part, garlic 1-2 part, salt 0.2-0.8 part; Described probio is Bifidobacterium and the lactobacillus mixture that mixes of example in mass ratio, and in mixture, the active probiotic total content is to be not less than 6,000,000,000 cfu in every gram tomato chili sauce, and wherein the ratio of active Bifidobacterium and lactobacillus is 1:2-5.
2. tomato chili sauce as claimed in claim 1, is characterized in that, made by the composition of probio and following weight percent meter: 35 parts, capsicum, 45 parts, tomato, 15 parts of edible oils, 15 parts, ginger, 1.5 parts, Chinese prickly ash, 3 parts of white sugar, 0.1 part of monosodium glutamate, 1.5 parts, garlic, 0.5 part of salt.
3. tomato chili sauce as claimed in claim 1, is characterized in that, described capsicum is chilli or bright red hot pepper, and described tomato is ripe tomato.
4. a preparation method that contains the tomato chili sauce of active probiotic, is characterized in that, is prepared as follows by the arbitrary described raw material of claim 1-3 and auxiliary material:
1) capsicum, ginger check, reject the part and the impurity that rot, gets recipe quantity after cleaning and carry out colloid mill strand system, gets the glutinous rice cake capsicum standby;
2) get recipe quantity after tomato cleans, selects and carry out colloid mill strand system, get tomato sauce, then tomato sauce is carried out infusion;
3) preparation of probiotic composition: cultivate respectively Bifidobacterium and lactobacillus to logarithmic phase with the MRS fluid nutrient medium, centrifugal after, then be 10 with the concentration that SPSS is adjusted respectively bacterium
8Cfu/ml, then be Bifidobacterium according to the liquor capacity ratio: lactobacillus=1:2-5 mixes, and obtains probiotic composition standby;
4) big fire heating edible oil, oil temperature is controlled at 100 ℃-150 ℃, adds the glutinous rice cake capsicum in frying pan, and the deep fat that will make rapidly drenches on capsicum, does not stop to stir capsicum it is heated evenly, till capsicum begins to be yellow;
5) will endure well-done tomato sauce and add 4) in the thick chilli sauce made, then add the frying together of auxiliary material white sugar, salt, Chinese prickly ash, garlic, monosodium glutamate, stir;
6) the sauce body was sterilized 15 minutes at 100 ℃ of temperature, access probio after being cooled to 40 ℃, in 20-37 ℃ of fermentation 1-2 days, make the quantity of active probiotic be not less than 6,000,000,000 cfu/g sauce bodies, stir, packing, and get final product.
5. preparation method as claimed in claim 4, is characterized in that step 2) in infusion be that slow fire boils, time 20-30 minute, till soluble solid 〉=85%; Step 4), 5) in, puddler speed is 20-40 rev/min, stirs 5-15 minute.
6. preparation method as claimed in claim 5, is characterized in that, in step 4), edible oil is one or more in peanut oil, soybean oil, rapeseed oil, perilla oil, olive oil.
7. preparation method as claimed in claim 6, is characterized in that, described edible oil is the miscella that adds perilla oil or olive oil; In miscella, the ratio of perilla oil or olive oil and daily edible soybean oil, peanut oil, rapeseed oil is 1:5～10.
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| CN100553487C (en) * | 2007-03-29 | 2009-10-28 | 尹杨飞 | A kind of chutney and production technology thereof |
| CN101238875B (en) * | 2007-07-05 | 2012-02-15 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
| CN101406276B (en) * | 2008-11-24 | 2011-07-06 | 叶成利 | Processing method of acid pepper |
| CN102068018B (en) * | 2009-11-20 | 2012-07-04 | 东莞市百味佳食品有限公司 | Naturally fermented chilli sauce and preparation method thereof |
| CN102125256A (en) * | 2010-12-22 | 2011-07-20 | 阿拉尔市天宝实业有限公司 | Preparation method of Se-enriched chilli sauce |
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2013
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