CN103284123A - Green Chinese onion chili sauce and manufacturing method thereof - Google Patents
Green Chinese onion chili sauce and manufacturing method thereof Download PDFInfo
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- CN103284123A CN103284123A CN2012105960319A CN201210596031A CN103284123A CN 103284123 A CN103284123 A CN 103284123A CN 2012105960319 A CN2012105960319 A CN 2012105960319A CN 201210596031 A CN201210596031 A CN 201210596031A CN 103284123 A CN103284123 A CN 103284123A
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Abstract
The invention provides green Chinese onion chili sauce and a manufacturing method thereof. The green Chinese onion chili sauce is characterized in that manufacturing raw materials comprise green Chinese onions and chilies; the green Chinese onions and the chilies are pre-baked or fried by oil to a tiny pasty state; the green Chinese onions and the chilies, which are baked or fried by the oil to the tiny pasty state are added into a grinding and damping tool according to a ratio; then the green Chinese onions and the chilies are grinded and damped into a clay coating shape. The green Chinese onions and the chilies are baked or fried by using plant oil to the tiny pasty state through using fruitwoods or wood charcoal or an electric heater. A small amount of baked garlic and suitable amount of cooked peanuts are added into the raw materials; cooked diced meat or minced meat or marine food products are further added; meanwhile, suitable amount of water decoction of poria cocos, kudzu vine roots, white atractylodes rhizome and lophatherum gracile is added and one part of a water solution of tea polyphenol and pectin is added. Seasonings are added and are uniformly agitated to obtain the product.
Description
Technical field
Patent of the present invention relates to a kind of pickles food, especially relates to a kind of shallot thick chilli sauce and preparation method thereof.
Background technology
The existing thick chilli sauce manufacture craft overwhelming majority all is with chilli powder or capsicum fourth with shortening, adds fermented soya bean or other meat, vegetable oil, and salt, condiment etc. directly stir or fermentation forms.A lot of people are edible known old foster-mother's thick chilli sauce often, and its technical scheme is, fermented soya bean are pickled with salt, sugar, light soy sauce, cooking wine, with pot soya-bean oil is burnt heat in addition, puts into Chinese prickly ash, old ginger, pour into after frying contains chilli powder bowl in.Stay oil in the pot, fry fermented soya bean and shrink to it, will fry good fermented soya bean again and pour in chilli oil and the chilli powder mixture, the white sesameseed of putting into salt, white sugar and frying is mixed thoroughly, cooling back sealed storage.Though the making major ingredient of the said goods has used fried capsicum; but do not use shallot; lack the distinctive fragrance in shallot baking back; owing to there is not the protection of shallot mucus and other plant medicine yet; this kind thick chilli sauce is more serious to the stimulation of stomach, very easily suffers from abdominal pain after the not good people of stomach has eaten.The capsicum system of its use directly pulverizes with pulverizer, does not smash pressure through grinding, and the juice of capsicum does not fully overflow and reveals, and therefore the useful composition of capsicum also can not fully be absorbed by human body.Application number by the Beijing City KeWeiHua Foodstuffs Engineering Technology Co., Ltd invention is 200710121351.8; publication number is a kind of shallot tartar sauce and the manufacture method patent of invention thereof of CN101124975; though it is made major ingredient and has used shallot; but; the major ingredient of its use only has only shallot; and be the shallot powder; the shallot powder is only propagandized hotly with vegetable oil; do not bake burning; the burnt state of sticking with paste is next can not to distribute distinctive fragrance to shallot basically not having; and its use is the shallot powder; the shallot fiber that keeps is extremely short, and mouthfeel is not good, because it continues to add very light blue powder again and ceases fire when 80 °-85 ° in shallot sauce; so the meat or fish of shallot flavor and excitant taste still exist; do not use capsicum in this patent of invention, this kind sauce is shallot sauce, can not be called the shallot thick chilli sauce.Because wherein the peculiar smell of shallot is denseer, has living green onion composition, lack the distinctive fragrance in shallot roasting paste back, and do not contain capsicum, be difficult to increase appetite of people.Capsicum and shallot belong to and very easily produce damp and hot food, in needing to add and material, just can avoid it to the adverse effect of human body.And it is bigger to gastrointestinal irritation, needs to add the material of protection stomach mucous membrane, could be harmless.All do not add heat-clearing and damp-drying drug and the damp and hot material that neutralizes in the shallot that prior art is made or the thick chilli sauce, more do not add the material of protection stomach mucous membrane.
Summary of the invention
Patent of the present invention provides a kind of shallot thick chilli sauce and preparation method thereof.It is made primary raw material and comprises shallot and capsicum, and shallot and capsicum all pass through previously baked or fried, to little pasty state attitude.Will through overbaking or fried to little pasty state attitude shallot and capsicum puts into together or successively proportionally that garlic mortar or stone grind or special-purpose grinding, smash the depressor tool, grind, smash and be depressed into cement paste
The peanut that adding simultaneously fries in right amount in making raw material or other kernels or minced meat and the garlic of toasting on a small quantity.In addition, the decocting liquid and Tea Polyphenols and the pectin solution that in sauce mud, add Poria cocos, the root of kudzu vine, the bighead atractylodes rhizome, lophatherum gracile.Add flavouring etc. then, stirring, fermentation, sterilization, packing gets final product.
Patent of the present invention solves the technical scheme of taking that its technical problem adopts
A kind of shallot thick chilli sauce, it is made primary raw material and comprises shallot and capsicum, and shallot and capsicum all pass through previously baked or fried, to little paste, little burnt state.
After the shallot of using and the capsicum impurity elimination cleaning, cut into segment or not cutting and grinding of integral body greater than 1CM in advance, through overbaking or fried to little pasty state attitude, shallot and capsicum, according to 1: 1 ratio (in peppery), or shallot is many, capsicum few (little peppery) or capsicum is many, shallot few (heavy peppery), puts into together or successively that garlic mortar or stone grind or special-purpose grinding, smashes the depressor tool, grinds, smashes and be depressed into cement paste.
Shallot and capsicum are with fruit tree or charcoal or electric heater baking or with the fried extremely little paste of vegetable oil.
In making raw material, add 5%～35% peanut that fries, and the per kilogram primary raw material adds 5～15 gram bakings or fried garlic to little paste, grind, smash pressure with shallot, the capsicum of roasting paste or fried mistake then, peanut wherein also can add grinding again, smash in the sauce mud that presses after grinding to form graininess with other utensils.
Grind, smashing the ratio that adds in the sauce mud that is pressed into cement paste according to per kilogram 5～400 grams, adding the decocting liquid that the decocting with equivalent Poria cocos, the bighead atractylodes rhizome, the root of kudzu vine, lophatherum gracile and 1～5 times boils.
Be pressed at mill that the ratio according to per kilogram sauce mud 10～3000mg dilution adds the Tea Polyphenols of concentration 10%～80% and the pectin aqueous solution of 5～1000mg concentration 10%～80% in the sauce mud of cement paste.
Per kilogram adds sesame or other kernels of 5～150 gram shortenings in making raw material, or shortening meat cubelets, minced meat or marine product, comprises dried shrimps or precious jade post, adds soy sauce, vinegar, salt, white sugar again, and monosodium glutamate, condiment stir.
A kind of shallot preparation method of chili paste, at first with its primary raw material shallot and capsicum, impurity elimination is cleaned, previously baked or fried, to little pasty state attitude, then according to 1: 1 ratio (in peppery), or shallot is many, capsicum few (little peppery) or capsicum is many, shallot few (heavy peppery), puts into together or successively that garlic mortar or stone grind or special-purpose grinding, smashes the depressor tool.
Peanut and garlic are fried, little Jiao of garlic, the per kilogram primary raw material adds 5%～35% peanut that fries, and 5～15 gram bakings or fried garlic to little paste, puts into lapping apparatus with shallot, the capsicum of shortening in advance then and grinds, smashes and be depressed into cement paste.
Poria cocos, the bighead atractylodes rhizome, the root of kudzu vine, lophatherum gracile are cleaned, added 1～5 times water again according to average proportions, get the supernatant of cooling after the decoction, add and grind, smash in the sauce mud that presses, this supernatant shared weight ratio in sauce mud is per kilogram 5～400 grams.
To eat Tea Polyphenols and dilute with warm dissolved in boiled water, diluent concentration 10%～80% adds in the sauce mud according to the standard of per kilogram sauce mud 10～3000mg dilution and fully to mix thoroughly.
The edible pectin powder done with 2～6 times white sugar or dextrin mix, dissolved dilution in the pure water of heating, concentration 10%～80% is added in the sauce mud according to the standard of per kilogram sauce mud 5～1000mg dilution and to be mixed thoroughly.
In ground sauce mud, add soy sauce, vinegar, salt, monosodium glutamate, condiment, stir.
According to personal preference and mouthfeel needs, before or after shallot, capsicum are ground, can add sesame, kernel or the minced meat of shortening or the marine product of shortening, high-temperature sterilization then, filling and package.
The beneficial effect of patent of the present invention
China produces green onion big country, but shallot is to use as the condiment in the cooking in China always, and the shallot deep process technology is not promoted and come, and the deep development of shallot is in poor shape, and added value is extremely low.Patent of the present invention is released a kind of flavouring new varieties to market, promoted the added value of bright green onion greatly, has promoted the industrial applications of shallot, has enlivened economy, has driven the development of related industry.The shallot that product of the present invention uses and capsicum through overbaking or fried after, fragrance is stronger, and has removed the people's smell of choking of the pungent pungent and capsicum of shallot.Because pressure is ground, smash to processes such as shallot and capsicum and peanut, kernel, juice is fully excessive, beneficiating ingredient comprises that shallot volatile oil and allicin etc. are easier and separates out and be absorbed by the body, and because shallot and capsicum on-mechanical are pulverized, smash pressure but grind, be streak, mouthfeel is better than common thick chilli sauce, more near the shape of the vegetable of frying.Because add the shallot composition, the mucus in the shallot and pectin can effectively alleviate capsicum to the stimulation of stomach.In addition; the Poria cocos that adds in the patented product of the present invention, the root of kudzu vine, the bighead atractylodes rhizome, lophatherum gracile decocting liquid all have the function of heat-clearing and damp-drying drug, invigorating the spleen diuresis; can effectively neutralize and remove damp and hot that shallot and capsicum produce; the pectin that adds in the invention product, Tea Polyphenols belong to nontoxic nutrition and health care material; and can form diaphragm; the protection gastric mucosa, the shallot that avoids and liquidate, capsicum are to the stimulation of stomach mucous membrane.
Shallot baking or fried after, no longer distribute the taste of the eye of choking, shallot can anti-inflammatory, antibiotic, prevention cancer of the stomach all has inhibitory action to corynebacterium diphtheriae, tubercle bacillus, shigella dysenteriae, staphylococcus and streptococcus, the traditional Chinese medical science thinks that its flavor is hot warm in nature, deliver, effects such as pain sun, detoxifcation, can deliver with lining, activating yang to invigorate blood circulation, disperse ailment said due to cold or exposure, stop blooding by tire, cold headache etc. is all had better therapeutic action.Capsicum has orectic effect.Poria cocos, bighead atractylodes rhizome dampness removing are except dry and middle beneficial gas, and temperature is except stomach energy, and strong taste advance diet.Daidzein in the root of kudzu vine has the anti-acetylcholine effect, can obviously shrink smooth muscle, and spasmolysis is obvious.The pyreticosis polydipsia is controlled in the lophatherum gracile dietotherapy, aphthae, swelling and aching of gum, children's's crying with fear, cough with lung heat, the stomach energy sound of vomiting of vomitting, hot urination stranguria with turbid discharge, clearing heart fire, excreting dampness diuresis.That Tea Polyphenols and pectin also have is anti-oxidant, remove rubbish in the body, the effect of anti-ageing, prevention constipation.The said goods all belongs to the medicine-food two-purpose product that the Ministry of Public Health is assert, its comprehensive utilization in patent of the present invention can the Yang Qi chief keep away its shortage, and the appetizing diseases prevention improves the health.
The specific embodiment
Embodiment 1: choose 3 jin in shallot (be good with Zhangqiu, Shandong shallot), remove coring and blade tip, clean, be cut into two sections, and from middle rip cutting two cuttves, 1 jin in capsicum, go the base of a fruit to clean, above-mentioned article are put on the irony grate of band mesh successively, below with Lei Muk Shue scolus combustion baking, in addition with the shelled peanut of half jin of clean dry and 15 gram garlic bulblets fried fry standby.When treating that shallot and capsicum present burnt pasty state, at once it is put into the stone mortar grinding with the shelled peanut that fries, garlic and smash pressure, to be ground during to cement paste, add supernatant and the Tea Polyphenols aqueous solution of 500 milligrams of concentration 50% and the pectin aqueous solution of 100 milligrams of concentration 5% that the decocting of 50 gram equivalent Poria cocos, the root of kudzu vine, the bighead atractylodes rhizome, lophatherum gracile and 3 times boils, it is an amount of to add soy sauce, salt, vinegar, monosodium glutamate, flavouring again, fully stirs can, high-temperature sterilization, cooling was finished product after 3 days naturally.
Embodiment 2: the shelled peanut among the embodiment 1 is replaced by the beef end of equivalent weight, and the beef end fries in advance simmers the solid carbon dioxide branch, and all the other batchings and method, step are identical with embodiment 1.
Embodiment 3: the shelled peanut among the embodiment 1 is replaced by the dried shrimps of equivalent weight, stirs fry in oil after dried shrimps water is sent out, drain, all the other batchings and method, step are identical with embodiment 1.
Embodiment 4: change the shallot among the embodiment 1 into 2 jin, capsicum also changes 2 jin into, it is fried that the shortening process of shallot and capsicum changes rapeseed oil into, change 30 grams into the decocting liquid of the Poria cocos of same concentration among the embodiment 1, the root of kudzu vine, the bighead atractylodes rhizome, lophatherum gracile, the Tea Polyphenols aqueous solution changes 700 milligrams of concentration 50% into, the pectin aqueous solution changes 150 milligrams of concentration 3% into, and all the other batchings and method, implementation step are identical with embodiment 1.
Claims (9)
1. shallot thick chilli sauce is characterized in that it mainly makes raw material and comprise shallot and capsicum, and shallot and capsicum all pass through previously baked or fried, to little paste, little burnt state.
2. as the said a kind of shallot thick chilli sauce of claim 1, after it is characterized in that the shallot and capsicum impurity elimination cleaning of its use, cut into segment or not cutting and grinding of integral body greater than 1CM in advance, through overbaking or fried to little pasty state attitude, shallot and capsicum, according to 1: 1 ratio (in peppery), or shallot is many, capsicum few (little peppery) or capsicum is many, shallot few (heavy peppery), put into together or successively that garlic mortar or stone grind or special-purpose grinding, smash the depressor tool, grind, smash and be depressed into cement paste.
3. as the said a kind of shallot thick chilli sauce of claim 1, it is characterized in that shallot and capsicum are with fruit tree or charcoal or electric heater baking or with the fried extremely little paste of vegetable oil.
4. as the said a kind of shallot thick chilli sauce of claim 1, it is characterized in that in making raw material, adding 5%～35% peanut that fries, and the per kilogram primary raw material adds 5～15 gram bakings or fried garlic to little paste, grind, smash pressure with shallot, the capsicum of roasting paste or fried mistake then, peanut wherein also can add grinding again, smash in the sauce mud that presses after grinding to form graininess with other utensils.
5. as the said a kind of shallot thick chilli sauce of claim 1, it is characterized in that the ratio that adds in the sauce mud that is pressed into cement paste according to per kilogram 5～400 grams grinding, smashing, add the decocting liquid that the decocting with equivalent Poria cocos, the bighead atractylodes rhizome, the root of kudzu vine, lophatherum gracile and 1～5 times boils.
6. as the said a kind of shallot thick chilli sauce of claim 1, it is characterized in that the ratio according to per kilogram sauce mud 10～3000mg dilution adds the Tea Polyphenols of concentration 10%～80% and the pectin aqueous solution of 5～1000mg concentration 10%～80% in the sauce mud that is pressed into cement paste grinding, smash.
7. as the said a kind of shallot thick chilli sauce of claim 1, it is characterized in that in making raw material, adding sesame or other kernels that per kilogram adds 5～150 gram shortenings, or shortening meat cubelets, minced meat or marine product, comprise dried shrimps or precious jade post, add soy sauce, vinegar, salt, white sugar again, monosodium glutamate, condiment stir.
8. shallot preparation method of chili paste, it is characterized in that its primary raw material shallot and capsicum, impurity elimination is cleaned, previously baked or fried, to little pasty state attitude, then according to 1: 1 ratio (in peppery), or shallot is many, capsicum few (little peppery) or capsicum is many, shallot few (weight is peppery), put into together or successively that garlic mortar or stone grind or special-purpose grinding, smash the depressor tool, grind to smash and be depressed into cement paste.
9. as the said a kind of shallot preparation method of chili paste of claim 8, it is characterized in that further comprising the steps of: 1), peanut and garlic are fried, little Jiao of garlic, the per kilogram primary raw material adds 5%～35% peanut that fries, and 5～15 gram baking or fried garlic to little paste, put into lapping apparatus with shallot, the capsicum of shortening in advance then and grind, smash and be depressed into cement paste.
2), Poria cocos, the bighead atractylodes rhizome, the root of kudzu vine, lophatherum gracile are cleaned, add 1～5 times water again according to average proportions, get the supernatant of cooling after the decoction, add and grind, smash in the sauce mud that presses, this supernatant shared weight ratio in sauce mud is per kilogram 5～400 grams.
3), will eat Tea Polyphenols and dilute with warm dissolved in boiled water, diluent concentration 10%～80% adds in the sauce mud according to the standard of per kilogram sauce mud 10～3000mg dilution and fully to mix thoroughly.
4), the edible pectin powder done with 2～6 times white sugar or dextrin mixes, dissolved dilution in the pure water of heating, concentration 10%～80% is added in the sauce mud according to the standard of per kilogram sauce mud 5～1000mg dilution and fully to be mixed thoroughly.
5), in ground sauce mud, add soy sauce, vinegar, salt, monosodium glutamate, condiment, stir.
6), according to personal preference and mouthfeel needs, before or after shallot, capsicum are ground, can add sesame, kernel or the minced meat of shortening or the marine product of shortening, high-temperature sterilization then, filling and package.
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| CN2012105960319A CN103284123A (en) | 2012-12-22 | 2012-12-22 | Green Chinese onion chili sauce and manufacturing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747198A (en) * | 2016-03-17 | 2016-07-13 | 陈夏风 | Bibimbap sauce and preparation method thereof |
| CN106993799A (en) * | 2017-06-03 | 2017-08-01 | 景书贤 | A kind of thick chilli sauce |
| CN107319493A (en) * | 2017-07-19 | 2017-11-07 | 任海蛟 | A kind of vegetables thick chilli sauce and preparation method thereof |
| CN108077878A (en) * | 2018-02-24 | 2018-05-29 | 王丽荣 | A kind of flavouring and preparation method thereof |
| CN108719949A (en) * | 2018-05-22 | 2018-11-02 | 山东博华高效生态农业科技有限公司 | One kind pinching green pepper sauce and preparation method thereof |
| CN109090570A (en) * | 2018-08-28 | 2018-12-28 | 湖南狄师傅食品科技有限公司 | Delicate flavor pepper sauce, preparation method and its application in nutrition pungent snack food |
| CN109329873A (en) * | 2018-09-03 | 2019-02-15 | 江西大江农业科技发展有限公司 | A kind of preparation process of salted preserved eggs thick chilli sauce |
| CN109588691A (en) * | 2018-12-25 | 2019-04-09 | 高节义 | The method of health sauce compatibility and its device of production |
| CN113951495A (en) * | 2021-10-23 | 2022-01-21 | 柯书鸿 | Drunk pickled chili sauce and preparation process thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747198A (en) * | 2016-03-17 | 2016-07-13 | 陈夏风 | Bibimbap sauce and preparation method thereof |
| CN106993799A (en) * | 2017-06-03 | 2017-08-01 | 景书贤 | A kind of thick chilli sauce |
| CN107319493A (en) * | 2017-07-19 | 2017-11-07 | 任海蛟 | A kind of vegetables thick chilli sauce and preparation method thereof |
| CN108077878A (en) * | 2018-02-24 | 2018-05-29 | 王丽荣 | A kind of flavouring and preparation method thereof |
| CN108719949A (en) * | 2018-05-22 | 2018-11-02 | 山东博华高效生态农业科技有限公司 | One kind pinching green pepper sauce and preparation method thereof |
| CN109090570A (en) * | 2018-08-28 | 2018-12-28 | 湖南狄师傅食品科技有限公司 | Delicate flavor pepper sauce, preparation method and its application in nutrition pungent snack food |
| CN109090570B (en) * | 2018-08-28 | 2021-11-02 | 湖南狄师傅食品科技有限公司 | Delicious chilli sauce, preparation method and application thereof in nutritional spicy leisure food |
| CN109329873A (en) * | 2018-09-03 | 2019-02-15 | 江西大江农业科技发展有限公司 | A kind of preparation process of salted preserved eggs thick chilli sauce |
| CN109588691A (en) * | 2018-12-25 | 2019-04-09 | 高节义 | The method of health sauce compatibility and its device of production |
| CN113951495A (en) * | 2021-10-23 | 2022-01-21 | 柯书鸿 | Drunk pickled chili sauce and preparation process thereof |
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Application publication date: 20130911 |