CN103125910A - Chilli sauce with sauce fragrant flavor - Google Patents

Chilli sauce with sauce fragrant flavor Download PDF

Info

Publication number
CN103125910A
CN103125910A CN2013100813479A CN201310081347A CN103125910A CN 103125910 A CN103125910 A CN 103125910A CN 2013100813479 A CN2013100813479 A CN 2013100813479A CN 201310081347 A CN201310081347 A CN 201310081347A CN 103125910 A CN103125910 A CN 103125910A
Authority
CN
China
Prior art keywords
sauce
rice wine
soy sauce
red hot
hot pepper
Prior art date
Application number
CN2013100813479A
Other languages
Chinese (zh)
Inventor
黄有喜
Original Assignee
黄有喜
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 黄有喜 filed Critical 黄有喜
Priority to CN2013100813479A priority Critical patent/CN103125910A/en
Publication of CN103125910A publication Critical patent/CN103125910A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup

Abstract

The invention discloses chilli sauce with sauce fragrant flavor. The chilli sauce with the sauce fragrant flavor is prepared by the steps of firstly, cleaning and airing fresh red peppers, soaking by soy sauce and wine for 5-20 days, wherein the weight ratio of the soy sauce to rice wine to the peppers is 1 to 1.2 to 0.25; weighing the materials according to the parts by weight; fishing out the fresh peppers to mince; evenly mixing and agitating the minced fresh red peppers with the minced ginger, garlic, rice wine, soy sauce and salt; packaging in a bottle and sealing after fermenting for 5-6 days, wherein the fermentation temperature is 6-18 DEG C. the chilli sauce reserves the ingredients of original fresh red peppers, has sauce fragrant flavor, is fresh, fragrant, crisp and hot, and can be used as a condiment, a ready-to-use paste disc and the like.

Description

A kind of thick chilli sauce of Sauce flavor
Technical field
The present invention relates to appetizing food, specifically a kind of thick chilli sauce of Sauce flavor.
Background technology
Thick chilli sauce is that many people like the flavouring eaten, the preparation method of thick chilli sauce is varied, the thick chilli sauce of one of Guilin Triratna that is widely known by the people is after appropriate bright red hot pepper, fermented soya bean, the clean garlic rice of stripping are minced and appropriate salt mixes, and bottling sealing a period of time makes.
Summary of the invention
The objective of the invention is to provide a kind of thick chilli sauce of Sauce flavor.
The technical scheme that realizes the object of the invention is:
A kind of thick chilli sauce of Sauce flavor, made by the raw material that contains the following weight parts proportioning:
The bright red hot pepper 50-70 that soaked with soy sauce, rice wine
Garlic 9-13
Ginger fragment 8-12
Soy sauce 4-6
Salt 9-13
Rice wine 4-6.
The described bright red hot pepper that soaked with soy sauce, rice wine, the weight part ratio between soy sauce, rice wine and capsicum is: bright pimiento ︰ sauce oil ︰ rice wine=1 ︰ 1.2 ︰ 0.25, soak time is 5-20 days.
Described rice wine is three flower rice wine of 53 degree.
A kind of thick chilli sauce of Sauce flavor, adopt following steps to make:
(1) bright red hot pepper is cleaned dried, soaked 5-20 days with soy sauce, rice wine, the weight part ratio between soy sauce, rice wine and capsicum is: bright pimiento ︰ sauce oil ︰ rice wine=1 ︰ 1.2 ︰ 0.25;
(2) by the weighing of above-mentioned materials weight portion proportioning;
(3) bright red hot pepper is pulled out minced;
(4) with the bright red hot pepper that minces and ginger, garlic, rice wine, soy sauce, the salt mixing and stirring of mincing;
(5) bottle after 5-6 days sealing of fermentation, fermentation temperature is 6-18 ℃.
Advantage of the present invention is: this product has kept the composition of original bright red hot pepper, is Sauce flavor, and is bright, fragrant, crisp, peppery, can make seasoning matter, instant sauce dish etc.
The specific embodiment
Embodiment:
Make the method for the thick chilli sauce of 100 kilograms of Sauce flavors, comprise the steps:
(1) bright red hot pepper is cleaned dried, soaked 15 days with three flower rice wine of soy sauce, 53 degree, the weight part ratio between soy sauce, three flower rice wine and capsicum is: bright pimiento ︰ sauce oil ︰ three flower rice wine=1 ︰ 1.2 ︰ 0.25;
(2) press the weighing of materials weight portion proportioning: 60 kilograms of the bright red hot peppers that use soy sauce, rice wine soaked, 10 kilograms, garlic, 10 kilograms of ginger fragments, 5 kilograms, soy sauce, 10 kilograms of salt, three 5 kilograms, flower rice wine;
(3) bright red hot pepper is pulled out minced;
(4) with the bright red hot pepper that minces and the ginger that minces, garlic, three flower rice wine, soy sauce, salt mixing and stirring;
(5) at the temperature conditions bottom fermentation of 6-18 ℃ after 5-6 days, the bottling sealing.

Claims (4)

1. the thick chilli sauce of a Sauce flavor is characterized in that: by the raw material that contains the following weight parts proportioning through mince, mixing and stirring, sealing make:
The bright red hot pepper 50-70 that soaked with soy sauce, wine
Garlic 9-13
Ginger fragment 8-12
Soy sauce 4-6
Salt 9-13
Rice wine 4-6.
2. thick chilli sauce according to claim 1 is characterized in that: the described bright red hot pepper that soaked with soy sauce, rice wine, the weight part ratio between soy sauce, rice wine and capsicum is: the oily ︰ rice wine of bright pimiento ︰ sauce=1 ︰ 1.2 ︰ 0.25, soak time is 5-20 days.
3. thick chilli sauce according to claim 1 is characterized in that: described rice wine is three flower rice wine of 53 degree.
4. the thick chilli sauce of Sauce flavor claimed in claim 1 is characterized in that: adopt following steps to make:
(1) bright red hot pepper is cleaned dried, soaked 5-20 days with soy sauce, wine, the weight part ratio between soy sauce, rice wine and capsicum is: bright pimiento ︰ sauce oil ︰ rice wine=1 ︰ 1.2 ︰ 0.25;
(2) press the weighing of materials weight portion proportioning;
(3) bright red hot pepper is pulled out minced;
(4) with the bright red hot pepper that minces and ginger, garlic, rice wine, soy sauce, the salt mixing and stirring of mincing;
(5) bottle after 5-6 days sealing of fermentation, fermentation temperature is 6-18 ℃.
CN2013100813479A 2013-03-14 2013-03-14 Chilli sauce with sauce fragrant flavor CN103125910A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013100813479A CN103125910A (en) 2013-03-14 2013-03-14 Chilli sauce with sauce fragrant flavor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN2013100813479A CN103125910A (en) 2013-03-14 2013-03-14 Chilli sauce with sauce fragrant flavor
CN201410080121.1A CN103859353A (en) 2013-03-14 2014-03-06 Sauce-flavor chilli sauce and production method thereof

Publications (1)

Publication Number Publication Date
CN103125910A true CN103125910A (en) 2013-06-05

Family

ID=48486856

Family Applications (2)

Application Number Title Priority Date Filing Date
CN2013100813479A CN103125910A (en) 2013-03-14 2013-03-14 Chilli sauce with sauce fragrant flavor
CN201410080121.1A CN103859353A (en) 2013-03-14 2014-03-06 Sauce-flavor chilli sauce and production method thereof

Family Applications After (1)

Application Number Title Priority Date Filing Date
CN201410080121.1A CN103859353A (en) 2013-03-14 2014-03-06 Sauce-flavor chilli sauce and production method thereof

Country Status (1)

Country Link
CN (2) CN103125910A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349271A (en) * 2013-07-12 2013-10-16 谢长春 Chili sauce and preparation method thereof
CN103584036A (en) * 2013-11-27 2014-02-19 朱家好 Instantly steeped hot pepper production method by adopting soybean sauce
CN103719817A (en) * 2013-12-20 2014-04-16 靳职雄 Method for producing chili sauce
CN103859353A (en) * 2013-03-14 2014-06-18 黄有喜 Sauce-flavor chilli sauce and production method thereof
CN105614397A (en) * 2014-11-26 2016-06-01 重庆周君记火锅食品有限公司 Fresh hot-pepper sauce seasoning
CN106260950A (en) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 A kind of Fructus Capsici sauce of Sauce flavor
CN106260949A (en) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 A kind of Fructus Capsici sauce of Sauce flavor
CN108576766A (en) * 2018-04-10 2018-09-28 千禾味业食品股份有限公司 A kind of bean cotyledon capsicum flavor soy sauce and its preparation process

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1273049A (en) * 1999-05-10 2000-11-15 黄之全 Method and formula for preserving hot pepper
CN101040695A (en) * 2007-04-30 2007-09-26 贵阳苗姑娘食品有限公司 Method for producing shredded meat with pepper pickle
CN101731548A (en) * 2008-11-24 2010-06-16 冯松涛 Pickling method of pickled capsicum
KR20120079945A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Dressing and process thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125910A (en) * 2013-03-14 2013-06-05 黄有喜 Chilli sauce with sauce fragrant flavor

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1273049A (en) * 1999-05-10 2000-11-15 黄之全 Method and formula for preserving hot pepper
CN101040695A (en) * 2007-04-30 2007-09-26 贵阳苗姑娘食品有限公司 Method for producing shredded meat with pepper pickle
CN101731548A (en) * 2008-11-24 2010-06-16 冯松涛 Pickling method of pickled capsicum
KR20120079945A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Dressing and process thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
无: "辣椒系列加工技术", 《农村实用技术与信息》 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103859353A (en) * 2013-03-14 2014-06-18 黄有喜 Sauce-flavor chilli sauce and production method thereof
CN103349271A (en) * 2013-07-12 2013-10-16 谢长春 Chili sauce and preparation method thereof
CN103349271B (en) * 2013-07-12 2014-08-06 谢长春 Chili sauce and preparation method thereof
CN103584036A (en) * 2013-11-27 2014-02-19 朱家好 Instantly steeped hot pepper production method by adopting soybean sauce
CN103719817A (en) * 2013-12-20 2014-04-16 靳职雄 Method for producing chili sauce
CN103719817B (en) * 2013-12-20 2016-07-06 靳职雄 A kind of manufacture method of Fructus Capsici sauce
CN105614397A (en) * 2014-11-26 2016-06-01 重庆周君记火锅食品有限公司 Fresh hot-pepper sauce seasoning
CN106260950A (en) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 A kind of Fructus Capsici sauce of Sauce flavor
CN106260949A (en) * 2015-05-22 2017-01-04 贵州旭阳食品(集团)有限公司 A kind of Fructus Capsici sauce of Sauce flavor
CN108576766A (en) * 2018-04-10 2018-09-28 千禾味业食品股份有限公司 A kind of bean cotyledon capsicum flavor soy sauce and its preparation process

Also Published As

Publication number Publication date
CN103859353A (en) 2014-06-18

Similar Documents

Publication Publication Date Title
RU2300262C1 (en) Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato"
RU2300275C1 (en) Method for manufacturing canned food "fish roasted with cabbage in tomato sauce"
RU2292784C1 (en) Canned goods from fish and vegetables
RU2299657C1 (en) Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce"
CN104187529B (en) A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof
RU2298968C1 (en) Method for production of canned goods from meat and cabbage
CN103859442B (en) One kind of multiple mushroom compound filling sausage and production methods
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN102266029B (en) Production method of salted and pickled vegetables
CN102258188B (en) Tartar sauce for beef with brown sauce and preparation method thereof
RU2300938C1 (en) Method for production of canned goods from meat and vegetables
CN101317674A (en) Scallop instant foods and preparation thereof
CN101564175A (en) Glutinous rice pig-blood sausage and production method thereof
CN103110055A (en) Production process of convenient preserved egg and pork congee
CN102067980B (en) Sea shrimp powder and preparation method thereof
CN103053935A (en) Beef rice crust and method for making same
CN103564373B (en) Preparation method of dried turnip food
CN104472702A (en) A gum-covered yogurt glutinous rice ball with sesame and a preparing method thereof
CN104957592A (en) Chili sauce and making method for same
CN103948003B (en) A kind of coarse cereals beef paste and preparation method thereof
CN105105091A (en) Mashed garlic-flavored fresh chilli sauce
CN105361122A (en) Roast meat seasoning sauce and preparation method thereof
RU2425592C2 (en) "akhun" tomato sauce
CN104738681A (en) Processing method of series flavor ham sausages
CN103621949A (en) Purple cabbage fresh-and-tender pickles and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130605