CN103315278A - Formula of chili sauce and preparation method thereof - Google Patents
Formula of chili sauce and preparation method thereof Download PDFInfo
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- CN103315278A CN103315278A CN2013102435925A CN201310243592A CN103315278A CN 103315278 A CN103315278 A CN 103315278A CN 2013102435925 A CN2013102435925 A CN 2013102435925A CN 201310243592 A CN201310243592 A CN 201310243592A CN 103315278 A CN103315278 A CN 103315278A
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Abstract
The invention discloses a formula of a chili sauce and a preparation method thereof, belonging to the technical field of chili sauce. The chili sauce is prepared from the following materials in parts by weight: 30-50 parts of pimiento, 5-10 parts of salt black bean, 3-5 parts of chive, 3-5 parts of sugar, 3-7 parts of chicken powder, 5-7 parts of edible salt, 5-10 parts of sesame oil, 5-10 parts of white wine, 3-5 parts of vitamin C, 5-10 parts of soybean oil and 10-15 parts of water. The preparation method comprises the steps of choosing materials, cleaning, steaming, stirring and cooling. By adding condiments such as sugar, chicken powder and sesame oil, the taste of the chili sauce is enriched instead of peppery only; by adding the vitamin C, the nutritional ingredient of the chili sauce is increased. The preparation method is simple and easy and low in preparation cost.
Description
Technical field
The present invention relates to prescription of a kind of thick chilli sauce and preparation method thereof, belong to the thick chilli sauce technical field.
Background technology
Thick chilli sauce is the common instant foods of people as a kind of appetizing food, and is easy to carry, and long shelf-life, more and more is subjected to liking of people.The thick chilli sauce of selling in the market, mainly with pungent be main, and include more grease, taste more greasy.Existing thick chilli sauce taste is more single in addition, does not satisfy people to the requirement of the many tastes of thick chilli sauce.
Summary of the invention
Technical problem for above-mentioned prior art exists the invention provides prescription of a kind of thick chilli sauce and preparation method thereof, and pungent reduces, multiple tastes, and nutritious.
The present invention is achieved through the following technical solutions for achieving the above object: the prescription of this thick chilli sauce is comprised of the raw material of following parts by weight: 30～50 parts of pimientos, 5～10 parts of Salt black bean, 3～5 parts of chives, 3～5 parts of white sugar, 3～7 parts of chickens' extracts, 5～7 parts of edible salts, 5～10 parts in sesame oil, 5～10 parts of liquor, 3～5 parts of vitamin Cs, 5～10 parts of soybean oils, 10～15 parts in water.
The selected prescription of this thick chilli sauce comprises the component of following weight percentage: 45 parts of pimientos, 5 parts of Salt black bean, 5 parts of chives, 5 parts of white sugar, 5 parts of chickens' extracts, 5 parts of edible salts, 5 parts in sesame oil, 5 parts of liquor, 5 parts of vitamin Cs, 5 parts of soybean oils, 10 parts in water.
The preparation method of this thick chilli sauce may further comprise the steps:
1) fresh chilli, the chive chosen are put into clear water and cleaned;
2) pimiento after will cleaning cuts and the chive section of one-tenth the every segment length 1～2cm of pimiento, the every segment length 0.2～0.5cm of chive;
3) soybean oil is poured in the pot, after the oil boiling, pimiento and chive are poured in the pot, after vexed 10 minutes, put into edible salt, chickens' extract, pour water into, little fire boils endures 4～6 hours;
4) pour liquor, vitamin C, sesame oil, Salt black bean into, raw material is stir-fried evenly, take the dish out of the pot, pour in the container;
5) after the cooling, add white sugar, stir;
6) high-temperature vacuum sterilization, temperature is controlled at 150～200 ℃, after the sterilization, encapsulation.
The invention has the beneficial effects as follows: the present invention adds the flavorings such as white sugar, chickens' extract, sesame oil, and making thick chilli sauce no longer is simple pungent, has enriched the taste of thick chilli sauce, adds simultaneously vitamin C, increases the nutritional labeling of thick chilli sauce; Preparation method of the present invention is simple, and is easy to make, and cost of manufacture is low.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
Prepare described thick chilli sauce 100g, comprise by ratio of weight and the number of copies following component:
Pimiento 45g, Salt black bean 5g, chive 5g, white sugar 5g, chickens' extract 5g, edible salt 5g, sesame oil 5g, liquor 5g, vitamin C 5g, soybean oil 5g, water 10g.
Preparation process is as follows:
1) fresh chilli, the chive chosen are put into clear water and cleaned;
2) pimiento after will cleaning cuts and the chive section of one-tenth the every segment length 1.5cm of pimiento, the every segment length 0.3cm of chive;
3) soybean oil is poured in the pot, after the oil boiling, pimiento and chive are poured in the pot, after vexed 10 minutes, put into edible salt, chickens' extract, pour water into, little fire boils endures 5 hours;
4) pour liquor, vitamin C, sesame oil, Salt black bean into, raw material is stir-fried evenly, take the dish out of the pot, pour in the container;
5) after the cooling, add white sugar, stir;
6) high-temperature vacuum sterilization, temperature is controlled at 175 ℃, after the sterilization, encapsulation.
Embodiment 2
Prepare described thick chilli sauce 100g, comprise by ratio of weight and the number of copies following component:
Pimiento 40g, Salt black bean 7g, chive 3g, white sugar 3g, chickens' extract 3g, edible salt 7g, sesame oil 10g, liquor 7g, vitamin C 5g, soybean oil 5g, water 10g.
Preparation process is as follows:
1) fresh chilli, the chive chosen are put into clear water and cleaned;
2) pimiento after will cleaning cuts and the chive section of one-tenth the every segment length 2cm of pimiento, the every segment length 0.5cm of chive;
3) soybean oil is poured in the pot, after the oil boiling, pimiento and chive are poured in the pot, after vexed 10 minutes, put into edible salt, chickens' extract, pour water into, little fire boils endures 6 hours;
4) pour liquor, vitamin C, sesame oil, Salt black bean into, raw material is stir-fried evenly, take the dish out of the pot, pour in the container;
5) after the cooling, add white sugar, stir;
6) high-temperature vacuum sterilization, temperature is controlled at 200 ℃, after the sterilization, encapsulation.
Embodiment 3
Prepare described thick chilli sauce 100g, comprise by ratio of weight and the number of copies following component:
Pimiento 30g, Salt black bean 10g, chive 5g, white sugar 5g, chickens' extract 3g, edible salt 7g, sesame oil 5g, liquor 10g, vitamin C 3g, soybean oil 7g, water 15g.
Preparation process is as follows:
1) fresh chilli, the chive chosen are put into clear water and cleaned;
2) pimiento after will cleaning cuts and the chive section of one-tenth the every segment length 1～2cm of pimiento, the every segment length 0.2～0.5cm of chive;
3) soybean oil is poured in the pot, after the oil boiling, pimiento and chive are poured in the pot, after vexed 10 minutes, put into edible salt, chickens' extract, pour water into, little fire boils endures 4～6 hours;
4) pour liquor, vitamin C, sesame oil, Salt black bean into, raw material is stir-fried evenly, take the dish out of the pot, pour in the container;
5) after the cooling, add white sugar, stir;
6) high-temperature vacuum sterilization, temperature is controlled at 150～200 ℃, after the sterilization, encapsulation.
Claims (3)
1. the prescription of a thick chilli sauce is characterized in that, is comprised of the raw material of following parts by weight: 30～50 parts of pimientos, 5～10 parts of Salt black bean, 3～5 parts of chives, 3～5 parts of white sugar, 3～7 parts of chickens' extracts, 5～7 parts of edible salts, 5～10 parts in sesame oil, 5～10 parts of liquor, 3～5 parts of vitamin Cs, 5～10 parts of soybean oils, 10～15 parts in water.
2. the prescription of a kind of thick chilli sauce according to claim 1 is characterized in that, comprises the component of following weight percentage: 45 parts of pimientos, 5 parts of Salt black bean, 5 parts of chives, 5 parts of white sugar, 5 parts of chickens' extracts, edible salt 5,5 parts in sesame oil, 5 parts of liquor, 5 parts of vitamin Cs, 5 parts of soybean oils, 10 parts in water.
3. the preparation method of a thick chilli sauce is characterized in that, may further comprise the steps:
1) fresh chilli, the chive chosen are put into clear water and cleaned;
2) pimiento after will cleaning cuts and the chive section of one-tenth the every segment length 1～2cm of pimiento, the every segment length 0.2～0.5cm of chive;
3) soybean oil is poured in the pot, after the oil boiling, pimiento and chive are poured in the pot, after vexed 10 minutes, put into edible salt, chickens' extract, pour water into, little fire boils endures 4～6 hours;
4) pour liquor, vitamin C, sesame oil, Salt black bean into, raw material is stir-fried evenly, take the dish out of the pot, pour in the container;
5) after the cooling, add white sugar, stir;
6) high-temperature vacuum sterilization, temperature is controlled at 150～200 ℃, after the sterilization, encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102435925A CN103315278A (en) | 2013-06-19 | 2013-06-19 | Formula of chili sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102435925A CN103315278A (en) | 2013-06-19 | 2013-06-19 | Formula of chili sauce and preparation method thereof |
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| CN103315278A true CN103315278A (en) | 2013-09-25 |
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| CN2013102435925A Pending CN103315278A (en) | 2013-06-19 | 2013-06-19 | Formula of chili sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509818A (en) * | 2016-10-25 | 2017-03-22 | 杜红宇 | Making method of chili sauce and chili sauce |
| CN107467630A (en) * | 2017-08-30 | 2017-12-15 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of nutritious thick chilli sauce |
| CN107549771A (en) * | 2017-08-30 | 2018-01-09 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of green and healthy Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce |
| CN108112963A (en) * | 2017-12-08 | 2018-06-05 | 山东省齐盛食品有限公司 | A kind of new thick chilli sauce and preparation method thereof |
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|---|---|---|---|---|
| CN101675796A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Chili sauce and preparation method thereof |
| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
| CN102461878A (en) * | 2010-11-08 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Capsicum sauce |
| CN102972739A (en) * | 2012-11-19 | 2013-03-20 | 康爱民 | Chilli sauce and preparation method thereof |
| CN103099185A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Wild-pepper chili sauce |
-
2013
- 2013-06-19 CN CN2013102435925A patent/CN103315278A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675796A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Chili sauce and preparation method thereof |
| CN102461878A (en) * | 2010-11-08 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Capsicum sauce |
| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
| CN103099185A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Wild-pepper chili sauce |
| CN102972739A (en) * | 2012-11-19 | 2013-03-20 | 康爱民 | Chilli sauce and preparation method thereof |
Non-Patent Citations (4)
| Title |
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| 新凤凰工作室: "《家常南北卤酱一本全》", 30 October 2009, article "豉辣椒" * |
| 范林工作室: "《百姓自制泡酱糟卤菜1000例》", 30 September 2004, article "南方椒酱" * |
| 赖晓英等: "辣椒的研究及开发现状", 《中国调味品》, no. 3, 30 March 2006 (2006-03-30) * |
| 陈洪华主编: "《烹饪调味实用手册》", 31 July 2010, article "风味香辣酱" * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509818A (en) * | 2016-10-25 | 2017-03-22 | 杜红宇 | Making method of chili sauce and chili sauce |
| CN107467630A (en) * | 2017-08-30 | 2017-12-15 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of nutritious thick chilli sauce |
| CN107549771A (en) * | 2017-08-30 | 2018-01-09 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of green and healthy Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce |
| CN108112963A (en) * | 2017-12-08 | 2018-06-05 | 山东省齐盛食品有限公司 | A kind of new thick chilli sauce and preparation method thereof |
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Application publication date: 20130925 |