CN103238823A - Olive chill sauce and preparation method thereof - Google Patents
Olive chill sauce and preparation method thereof Download PDFInfo
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- CN103238823A CN103238823A CN2013102036817A CN201310203681A CN103238823A CN 103238823 A CN103238823 A CN 103238823A CN 2013102036817 A CN2013102036817 A CN 2013102036817A CN 201310203681 A CN201310203681 A CN 201310203681A CN 103238823 A CN103238823 A CN 103238823A
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- olive
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- capsicum
- thick chilli
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Abstract
The invention relates to an olive chill sauce which is mainly prepared from the following raw materials in parts by weight: 50 parts of chill, 10-25 parts of olive, 20-30 parts of garlic and 8-10 parts of salt, wherein the chill is fresh chill; and the olive is fresh olive. The invention further provides the preparation method of the olive chill sauce. The olive chill sauce is rich in nutrition and is sour, spicy, tasty, and people are unlikely to be internally heated after taking the olive chill sauce.
Description
Technical field
The present invention relates to a kind of tartar sauce and preparation method thereof, particularly a kind of olive thick chilli sauce that contains olive and preparation method thereof belongs to food technology field.
Background technology
Nutritious, the spleen benefiting and stimulating the appetite of thick chilli sauce is added its lovely luster, and color is all good, becomes the daily flavouring that is loved by the people already.Thick chilli sauce in the market is varied, as, oil chilli sauce, fragrant thick chilli sauce, peppery thick broad-bean sauce, garlic powder and chilli paste etc., but the deficiency that ubiquity is peppery excessively, salty partially, taste is single, cooking and the noodles served with soy sauce, sesame butter, etc. of being used for more, for hobby but the not too suitable hot physique crowd who eats capsicum then can only hang back.Along with developing rapidly of Chinese national economy, the raising day by day of people's quality of life, popular also more and more higher to the requirement of food, flavouring, when paying attention to organoleptic quality, nutrition, health are paid attention to more, for novel taste also expectation more.
Summary of the invention
For addressing the above problem and deficiency, the invention provides a kind of thick chilli sauce of fresh taste---the olive thick chilli sauce, this olive thick chilli sauce nutrition is horn of plenty more, and is vinegar-pepper good to eat and be difficult for getting angry.
The present invention is achieved by the following technical solutions:
The invention provides a kind of olive thick chilli sauce, this olive thick chilli sauce is mainly made by the raw material of following weight portion: 50 parts in capsicum, 10 ~ 25 parts of olives, 20 ~ 30 parts in garlic, 8 ~ 10 parts of salt; Described capsicum is fresh capsicum, and olive is fresh olive.Described fresh capsicum can abbreviate bright capsicum as, and fresh olive can abbreviate fresh olive as.
Olive has another name called Chinese olive, flavor acid, little puckery, aftertaste sweetness; Olive is nutritious, and that pulp is rich in is calcareous, vitamin C and 17 kinds of amino acid needed by human body, and the effect of have removing heat from the lung and relieving sorethroat, promote the production of body fluid to quench thirst and detoxify, relieving the effect of alcohol is eaten You Jia raw.
The present inventor obtains prescription of the present invention through concentrating on studies for many years and testing, and first olive is added thick chilli sauce, in the fragrant peppery feature that keeps thick chilli sauce, relax the mouthfeel of the pungent stimulation of capsicum with the sour sweet flavor of fresh olive, vinegar-pepper blurting out, taste is pure and fresh; Inherent, the olive enriching yin of promoting the production of body fluid can be equalled its (capsicum) heat and rushes down its fire, and edible olive thick chilli sauce of the present invention is difficult for getting angry, and has effectively eliminated thick chilli sauce fan's trouble and worry, has also satisfied the demand of the edible thick chilli sauce of hot physique crowd.Meanwhile, be equipped with garlic again, make olive thick chilli sauce of the present invention have strong garlic perfume (or spice), appetite-stimulating indigestion-relieving again can sterilization.Fresh olive joins among the thick chilli sauce, especially be applied in the product of the omnidistance nothing heating of technology, no shortening, more highlighted the cooperative effect of the complementary 1+1 of thick chilli sauce and fresh olive 〉=2, the fresh olive that adds said ratio, under the prerequisite of the fragrant peppery degree that ensures product, can at utmost eliminate simultaneously excessively pungent, the various discomforts of human body due to stimulating of capsicum, comprise physiology discomfort (oral cavity burning sensation, scorching hot, the pain of mucous membrane blister, biorgan that causes because of pungent stimulation) and human immune system's discomfort (get angry, vomiting, diarrhoea etc.); In addition, the adding of fresh olive makes that the thick chilli sauce mouthfeel is submissive, and is vinegar-pepper bright fragrant.Therefore, the present invention integrates delicious, health, for people have increased a kind of brand-new selection.
Above-mentioned olive thick chilli sauce is preferably mainly made by following raw material: 50 parts in capsicum, 12 ~ 20 parts of olives, 22 ~ 28 parts in garlic, 8.5 ~ 9.5 parts of salt.According to the olive thick chilli sauce that this optimization formula is made, red green or yellowish green alternate color and luster is vivid, and mouthfeel is vinegar-pepper, taste is pure and fresh, moderately salted, edible back do not have get angry, malaise symptoms such as belly or burning sensation of the anus.
The described olive of olive thick chilli sauce of the present invention is the olive meat after fresh olive (that is, the olive fresh fruit) stoning, this olive fresh fruit comprise firm harvesting and pluck after carry out the olive of cold storing and fresh-keeping; Described bright capsicum is fresh or fresh-keeping pimiento or amber light cage capsicum, preferred amber light cage capsicum.
Pimiento (Latin formal name used at school: Capsicum frutescens var), have another name called capsicum annum fasciculatum, capsicum.(the Latin formal name used at school: Capsicum chinense), have another name called Yellow Emperor, a legendary ruler green pepper, yellow capsicum, Chinese capsicum, because of its color cadmium yellow, be Lantern and gain the name, be Hainan special product to amber light cage capsicum.Amber light cage capsicum bright peppery one is exhausted, and peppery degree reaches 150,000 peppery degree units, is the pepperyyest in the world capsicum, does not choke but it is peppery; Amber light cage capsicum with respect to other kind capsicum nutrition more the content of horn of plenty, particularly calcium, iron, protein, cellulose etc. far above other capsicums.
For prolonging the shelf-life of olive thick chilli sauce of the present invention, ensure its quality, this olive thick chilli sauce can also contain the food anticorrisive agent of one or more conventional amount used, and this anticorrisive agent is preferably 0.03 ~ 0.05 part potassium sorbate; The combination of the vitamin(e) C sodium of 0.03 ~ 0.05 part potassium sorbate and 0.08 ~ 0.12 part more preferably.
In a preferred embodiment, olive thick chilli sauce of the present invention is made by following materials of weight proportions: 50 parts in capsicum, 15 parts of olives, 25 parts in garlic, 9 parts of salt, 0.04 part of potassium sorbate.
Consider the health diet aim of few oil, few salt, do not contain outer fatten in the olive thick chilli sauce of the present invention, but through the adjustment of inventor to prescription, make it have strong fragrance and splendid mouthfeel equally, eat non-greasy, more healthy.
The present invention also provides the preparation method of above-mentioned olive thick chilli sauce, and this method may further comprise the steps:
⑴, capsicum and garlic are blended into granularity is 0.5 ~ 3 millimeter mash, obtains garlic powder and chilli paste;
⑵, olive is blended into granularity is 0.5 ~ 3 millimeter mash, obtains olive sauce;
⑶, the olive sauce that step ⑵ is obtained join in the garlic powder and chilli paste that step ⑴ makes, and mix, and add salt again and stir, and pickle the back packing, namely get described olive thick chilli sauce.
" mash " of the present invention, generally refer to the material of relevant " sauce shape " the index standard that meets the relevant conventional equipment " particle sauce shape bottle placer " of field of food, in the industry slang of this area, also can be described as " sauce body thing ", can be referring to the every index under food service industry relevant " sauce class " item." mash " of the present invention is a kind of mobile pasty material that has that contains solid granulates, under the prerequisite of the physical behavior index that meets food service industry " sauce class " (for example, the ratio of contained particulate solid meets the industry standard of sauce class), the granularity of the particle that it contains generally is no more than 3 millimeters, preferably at 0.5 ~ 3 millimeter, more preferably 1 ~ 2 millimeter.
The preparation method of the olive thick chilli sauce that the present invention is above-mentioned is preferably:
⑴, fresh capsicum and olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend, becoming granularity is 1 ~ 2 millimeter mash, obtains garlic powder and chilli paste;
⑶, olive is put into agitator, and to blend into granularity be 1 ~ 2 millimeter mash, obtains olive sauce;
⑷, the olive sauce that step ⑶ is obtained join in the garlic powder and chilli paste that step ⑵ makes, and mix, and add salt again and stir, and pickle packing after 15 ~ 25 days, namely get described olive thick chilli sauce.
Among the above-mentioned preparation method, can also comprise the operation of selecting materials, as select big or be of moderate size, high-quality capsicum, olive and the garlic of full, no corrupted; And the olive fresh fruit is cleaned the operation that meat is got in the back stoning.
For prolonging the shelf-life of olive thick chilli sauce of the present invention, ensure its quality, this olive thick chilli sauce can also contain anticorrisive agent, this anticorrisive agent can together be added in olive sauce and the mixed mash of chilli garlic sauce with salt, pickled after stirring 15 ~ 25 days, packing namely gets described olive thick chilli sauce.
Above-mentioned preparation method is described to pickle, and refers to mixing mash sealing back was placed 15 ~ 25 days in normal temperature (about 25 ℃), lucifuge place.Preferably pickled 18 ~ 22 days, and pickled mouthfeel the best, self nutrient loss minimum of the olive thick chilli sauce of the present invention about 20 days.
The preparation technology of olive thick chilli sauce of the present invention is very simple, with short production cycle, need not complicated processes such as frying, fermented capsicum, has farthest kept the nutritional labeling of food materials.Namely convenient the amplification produces, and also is fit to very much family or dining room and makes by oneself on a small quantity, when making olive thick chilli sauce of the present invention by oneself, then do not have interpolation and puts anticorrisive agent, and be more healthy; Also can add other flavorings according to the personal like, as sugar, monosodium glutamate etc.
Specific embodiments
Embodiment 1
Prescription: capsicum 1000g, olive 300g, garlic 500g, salt 180g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend and be about 2 millimeters mash to granularity, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 2 millimeters mashes, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again and stir, pickle packing after 20 days, namely get olive thick chilli sauce of the present invention.
Embodiment 2
Prescription: capsicum 1000g, olive 200g, garlic 600g, salt 160g, potassium sorbate 0.8g, vitamin(e) C sodium 2g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 3 millimeters mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend and be about 3 millimeters mash to granularity, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt, potassium sorbate, vitamin(e) C sodium again and stir, pickle packing after 15 days, namely get olive thick chilli sauce of the present invention.
Embodiment 3
Prescription: capsicum 1000g, olive 200g, garlic 400g, salt 170g, potassium sorbate 0.6 g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 1.5 millimeters mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 1.5 millimeters mash, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again, potassium sorbate stirs, and pickles packing after 22 days, namely gets olive thick chilli sauce of the present invention.
Embodiment 4
Prescription: capsicum 1000g, olive 240g, garlic 440g, salt 180g, potassium sorbate 0.6g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 1 millimeter mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 1 millimeter mash, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again, potassium sorbate stirs, and pickles packing after 20 days, namely gets olive thick chilli sauce of the present invention.
Embodiment 5
Prescription: capsicum 1000g, olive 400g, garlic 400g, salt 200g, potassium sorbate 0.7g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 0.5 millimeter mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 0.5 millimeter mash, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again, potassium sorbate stirs, and pickles packing after 25 days, namely gets olive thick chilli sauce of the present invention.
Embodiment 6
Prescription: capsicum 1000g, olive 400g, garlic 560g, salt 190g, potassium sorbate 0.8g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 1 millimeter mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 1 millimeter mash, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again, potassium sorbate stirs, and pickles packing after 18 days, namely gets olive thick chilli sauce of the present invention.
Embodiment 7
Prescription: capsicum 1000g, olive 500, garlic 600g, salt 189g, potassium sorbate 1 g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 2 millimeters mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 1 millimeter mash, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again, potassium sorbate stirs, and pickles packing after 19 days, namely gets olive thick chilli sauce of the present invention.
Embodiment 8
Prescription: capsicum 1000g, olive 500, garlic 400g, salt 195g.
Technology: ⑴, capsicum, olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend into granularity and be about 2 millimeters mash, obtain garlic powder and chilli paste;
⑶, olive is put into agitator blend into granularity and be about 1.5 millimeters mash, obtain olive sauce;
⑷, the olive sauce of step ⑶ is joined in the garlic powder and chilli paste of step ⑵, mix, add salt again and stir, pickle packing after 21 days, namely get olive thick chilli sauce of the present invention.
Embodiment 9
Prescription: capsicum 1000g, olive 300, garlic 560g, salt 180g, potassium sorbate 0.9g.
Technology: with embodiment 4.
Embodiment 10
Prescription: capsicum 1000g, olive 300, garlic 440g, salt 180g, potassium sorbate 0.8g.
Technology: with embodiment 4.
Embodiment 11
Prescription: capsicum 1000g, olive 300, garlic 500g, salt 180g, potassium sorbate 0.8g.
Technology: with embodiment 4.
Above embodiment is intended to further specify the present invention, scope of the present invention is not limited.Those skilled in the art can not depart from improvement and the variation of category of the present invention and spirit to embodiment disclosed herein.
Claims (9)
1. an olive thick chilli sauce is characterized in that, this olive thick chilli sauce is mainly made by the raw material of following weight portion: 50 parts in capsicum, 10 ~ 25 parts of olives, 20 ~ 30 parts in garlic, 8 ~ 10 parts of salt; Described capsicum is fresh capsicum, and olive is fresh olive.
2. olive thick chilli sauce as claimed in claim 1 is characterized in that, described olive thick chilli sauce is mainly made by following raw material: 50 parts in capsicum, 12 ~ 20 parts of olives, 22 ~ 28 parts in garlic, 8.5 ~ 9.5 parts of salt.
3. olive thick chilli sauce as claimed in claim 1 or 2 is characterized in that, described olive is the olive meat after the stoning.
4. olive thick chilli sauce as claimed in claim 1 or 2 is characterized in that, described capsicum is fresh pimiento or amber light cage capsicum.
5. olive thick chilli sauce as claimed in claim 1 is characterized in that, this olive thick chilli sauce also contains the food anticorrisive agent.
6. the preparation method of the described olive thick chilli sauce of claim 1 is characterized in that, this preparation method may further comprise the steps:
⑴, capsicum and garlic are blended into granularity is 0.5 ~ 3 millimeter mash, obtains garlic powder and chilli paste;
⑵, olive is blended into granularity is 0.5 ~ 3 millimeter mash, obtains olive sauce;
⑶, the olive sauce that step ⑵ is obtained join in the garlic powder and chilli paste that step ⑴ makes, and mix, and add salt again and stir, and pickle the back packing, namely get described olive thick chilli sauce.
7. the preparation method of olive thick chilli sauce as claimed in claim 6 is characterized in that, this preparation method may further comprise the steps:
⑴, capsicum and olive cleaned drain, the garlic peeling is standby;
⑵, the capsicum among the step ⑴ and garlic are put into agitator blend, becoming granularity is 1 ~ 2 millimeter mash, obtains garlic powder and chilli paste;
⑶, olive is put into agitator, and to blend into granularity be 1 ~ 2 millimeter mash, obtains olive sauce;
⑷, the olive sauce that step ⑶ is obtained join in the garlic powder and chilli paste that step ⑵ makes, and mix, and add salt again and stir, and pickle packing after 15 ~ 25 days, namely get described olive thick chilli sauce.
8. the preparation method of olive thick chilli sauce as claimed in claim 7 is characterized in that, described step ⑷ adds anticorrisive agent in salt.
9. the preparation method of olive thick chilli sauce as claimed in claim 7 is characterized in that, salting period is 18 ~ 22 days among the described step ⑷.
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Cited By (14)
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| CN103564393A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Lobster-flavored chaffy dish dipping sauce and preparation method thereof |
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
| CN104222876A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Manufacturing method for olive and green soybean fermented sauce |
| CN104366440A (en) * | 2014-11-19 | 2015-02-25 | 湖北特妙食品股份有限公司 | Processing method of dehydrated lindera glauca chilli sauce |
| CN104719869A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Chilli and olive nourishing sauce and preparation method thereof |
| CN107125709A (en) * | 2017-05-27 | 2017-09-05 | 广西北部湾珠乡橄榄食品有限公司 | A kind of seafood olive paste and preparation method thereof |
| CN107307168A (en) * | 2017-06-26 | 2017-11-03 | 钦州市浦北广发食品有限公司 | A kind of sugar-free olive original flavor preserved fruit and its processing method |
| CN107440077A (en) * | 2017-10-11 | 2017-12-08 | 青岛佳成食品有限公司 | A kind of edible composition, preparation method and its application in thick chilli sauce production field |
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN108713734A (en) * | 2018-05-25 | 2018-10-30 | 合肥市龙乐食品有限公司 | A kind of vinegar-pepper flavor pepper sauce and preparation method thereof |
| CN108740983A (en) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | The preparation method of nutritious olive roast pork sauce |
| CN108991480A (en) * | 2018-06-06 | 2018-12-14 | 黄小山 | A kind of preparation method of capsicum breaking-wall cell thick chilli sauce |
| CN109984326A (en) * | 2019-04-16 | 2019-07-09 | 覃月芬 | A kind of natural organic flavouring of strengthening spleen and nourishing stomach and preparation method thereof |
| CN111955689A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive chili dish and making method thereof |
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Cited By (16)
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| CN103564393A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Lobster-flavored chaffy dish dipping sauce and preparation method thereof |
| CN103564393B (en) * | 2013-09-26 | 2016-01-20 | 鲁杨 | A kind of lobster local flavor hot-pot dipping sauce and preparation method thereof |
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
| CN104222876A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Manufacturing method for olive and green soybean fermented sauce |
| CN104366440A (en) * | 2014-11-19 | 2015-02-25 | 湖北特妙食品股份有限公司 | Processing method of dehydrated lindera glauca chilli sauce |
| CN104719869A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Chilli and olive nourishing sauce and preparation method thereof |
| CN107125709A (en) * | 2017-05-27 | 2017-09-05 | 广西北部湾珠乡橄榄食品有限公司 | A kind of seafood olive paste and preparation method thereof |
| CN107307168A (en) * | 2017-06-26 | 2017-11-03 | 钦州市浦北广发食品有限公司 | A kind of sugar-free olive original flavor preserved fruit and its processing method |
| CN107440077A (en) * | 2017-10-11 | 2017-12-08 | 青岛佳成食品有限公司 | A kind of edible composition, preparation method and its application in thick chilli sauce production field |
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN108713734A (en) * | 2018-05-25 | 2018-10-30 | 合肥市龙乐食品有限公司 | A kind of vinegar-pepper flavor pepper sauce and preparation method thereof |
| CN108740983A (en) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | The preparation method of nutritious olive roast pork sauce |
| CN108991480A (en) * | 2018-06-06 | 2018-12-14 | 黄小山 | A kind of preparation method of capsicum breaking-wall cell thick chilli sauce |
| CN108991480B (en) * | 2018-06-06 | 2022-07-08 | 黄小山 | Preparation method of chili sauce with wall-broken chili cells |
| CN109984326A (en) * | 2019-04-16 | 2019-07-09 | 覃月芬 | A kind of natural organic flavouring of strengthening spleen and nourishing stomach and preparation method thereof |
| CN111955689A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive chili dish and making method thereof |
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Application publication date: 20130814 |