CN103211198A - Method for producing sauce by chili salted liquid - Google Patents
Method for producing sauce by chili salted liquid Download PDFInfo
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- CN103211198A CN103211198A CN2013101489805A CN201310148980A CN103211198A CN 103211198 A CN103211198 A CN 103211198A CN 2013101489805 A CN2013101489805 A CN 2013101489805A CN 201310148980 A CN201310148980 A CN 201310148980A CN 103211198 A CN103211198 A CN 103211198A
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- liquid
- leachate
- capsicum
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- constant temperature
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Abstract
The invention relates to a method for producing sauce by chili salted liquid. The method comprises the following steps of: (1) adding koji material made of aspergillus oryzae into salted chili leachate, wherein the mass of the koji material is 30-50% of that of the leachate; carrying out constant temperature fermentation for 4-7 days at the temperature of 30-35 DEG C; (2) carrying out constant temperature fermentation for 4-7 days at the temperature of 40-45 DEG C; and (3) squeezing the fermentation liquor to obtain filtered liquid, adding spicy liquid and xanthan gum into the filter liquid, and homogenizing, wherein the mass of the spicy liquid is 5-8% of that of the filtered liquid, and the mass of the xanthan gum is 0.6-0.8% of that of the filtered liquid; and finally, sterilizing to obtain the sauce. The method is simple, changes the waste into valuable, and does not cause environmental pollution.
Description
Technical field
The present invention relates to a kind of production method of baste, the method for particularly utilizing capsicum salt marsh liquid to produce baste.
Background technology
The salt marsh capsicum is that the bright capsicum of will gather in the crops carries out salt marsh with salt, makes the salt marsh capsicum of anti-storage.The salt marsh capsicum is based on industrial production, constant product quality, storage period is long, no season limit, processing technology is fairly simple, with short production cycle, but a large amount of salt marsh capsicum leachates is discharged and throws away, and this leachate is that capsicum oozes out in salting process, colourless, flavor perfume, be rich in capsicum nutriment and flavor substance, directly abandon and not only cause waste, also environment is polluted.
Summary of the invention
In order to overcome the shortcoming of prior art, the invention provides a kind of method of producing baste with capsicum salt marsh liquid, its method is simple, turns waste into wealth, and is free from environmental pollution.
A kind of method of producing baste with capsicum salt marsh liquid comprises the following steps: 1), in salt marsh capsicum leachate, add the song material made from the aspergillus oryzae element of leachate 30-50% mass ratio, under 30-35 ℃, ferment at constant temperature 4-7 days; 2), the temperature of will fermenting ℃ is heightened to 40-45 ℃ of following ferment at constant temperature 4-7 days; 3), zymotic fluid is squeezed out filtered fluid, add the fragrant hot liquid of filtered fluid 5-8% mass ratio and the xanthans homogeneous of 0.6-0.8% mass ratio, sterilization gets final product.
1), production equipment is simple the present invention has following advantage:, invest for a short time, product adaptation is wide; 2), product both kept original peculiar flavour of traditional condiment, remedied the weak point of traditional condiment again; 3), the raw material that is utilized is to contain nutritious capsicum leachate; wherein contain various trace elements such as Argine Monohydrochloride, multivitamin, iron, manganese, zinc, selenium, phosphorus, calcium; not only with low cost, turn waste into wealth, also effect is energetically played in environmental protection.
The specific embodiment
Embodiment 1
Get salt marsh capsicum leachate 5000kg, wherein the mass percent concentration of salt is 15%, adds that to account for the leachate mass ratio be the Cheng Qu that 3042 aspergillus oryzaes are made in Shanghai of 50%, keeps 30 ℃ of ferment at constant temperature 4 days, perseverance ℃ is being brought up to 40 ℃ of ferment at constant temperature 7 days then; The rare wine with dregs that ferments is squeezed out filtered fluid, add fragrant hot liquid of 300kg and 35kg xanthans homogeneous in filtered fluid, 85 ℃ of sterilizations made finished product in 5 minutes.
Embodiment 2
Get salt marsh capsicum leachate 5000kg, wherein the mass percent concentration of salt is 20%, adds the leachate mass ratio and be the Cheng Qu that 3042 aspergillus oryzaes are made in Shanghai of 30%, keeps 30 ℃ of ferment at constant temperature 4 days, perseverance ℃ is being brought up to 45 ℃ of ferment at constant temperature 7 days then; Rare wine with dregs of fermentation is squeezed out filtered fluid, add fragrant hot liquid of 350kg and 50kg xanthans homogeneous in filtered fluid, 85 ℃ of sterilizations made finished product in 5 minutes.
Embodiment 3
Get salt marsh capsicum leachate 5000kg, wherein the mass percent concentration of salt is 13%, adds the leachate mass ratio and be the Cheng Qu that 3042 aspergillus oryzaes are made in Shanghai of 40%, keeps 30 ℃ of ferment at constant temperature 4 days, perseverance ℃ is being brought up to 45 ℃ of ferment at constant temperature 7 days then; Rare wine with dregs of fermentation is squeezed out filtered fluid, add fragrant hot liquid of 400kg and 50kg xanthans homogeneous, 85 ℃ of sterilizations made finished product in 5 minutes.
Claims (2)
1. a method of producing baste with capsicum salt marsh liquid is characterized in that: comprise the following steps: 1), in salt marsh capsicum leachate, add the song material made from the aspergillus oryzae element of leachate 30-50% mass ratio, under 30-35 ℃, ferment at constant temperature 4-7 days; 2), the temperature of will fermenting ℃ is heightened to 40-45 ℃ of following ferment at constant temperature 4-7 days; 3), zymotic fluid is squeezed out filtered fluid, add the fragrant hot liquid of filtered fluid 5-8% mass ratio and the xanthans homogeneous of 0.6-0.8% mass ratio, sterilization gets final product.
2. method of producing baste with capsicum salt marsh liquid according to claim 1, it is characterized in that: the song material that described aspergillus oryzae element is made is the Cheng Qu that 3042 aspergillus oryzaes are made in Shanghai.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101489805A CN103211198A (en) | 2013-04-25 | 2013-04-25 | Method for producing sauce by chili salted liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101489805A CN103211198A (en) | 2013-04-25 | 2013-04-25 | Method for producing sauce by chili salted liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103211198A true CN103211198A (en) | 2013-07-24 |
Family
ID=48809642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101489805A Pending CN103211198A (en) | 2013-04-25 | 2013-04-25 | Method for producing sauce by chili salted liquid |
Country Status (1)
| Country | Link |
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| CN (1) | CN103211198A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690235A (en) * | 2016-12-01 | 2017-05-24 | 浙江百惠生物科技有限公司 | Chili enzyme for seasoning |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050087499A (en) * | 2004-02-27 | 2005-08-31 | 김기현 | Manufacturing method of spice sauce |
| CN101756154A (en) * | 2009-12-14 | 2010-06-30 | 长沙坛坛香调料食品有限公司 | Preparation method of concentrated pepper seasonings |
| CN101756160A (en) * | 2009-12-14 | 2010-06-30 | 湖南农业大学 | Preparation method of spicy soy sauce |
-
2013
- 2013-04-25 CN CN2013101489805A patent/CN103211198A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050087499A (en) * | 2004-02-27 | 2005-08-31 | 김기현 | Manufacturing method of spice sauce |
| CN101756154A (en) * | 2009-12-14 | 2010-06-30 | 长沙坛坛香调料食品有限公司 | Preparation method of concentrated pepper seasonings |
| CN101756160A (en) * | 2009-12-14 | 2010-06-30 | 湖南农业大学 | Preparation method of spicy soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690235A (en) * | 2016-12-01 | 2017-05-24 | 浙江百惠生物科技有限公司 | Chili enzyme for seasoning |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130724 |