CN103478677A - Preparation method for glutinous rice chilli sauce - Google Patents
Preparation method for glutinous rice chilli sauce Download PDFInfo
- Publication number
- CN103478677A CN103478677A CN201310324656.4A CN201310324656A CN103478677A CN 103478677 A CN103478677 A CN 103478677A CN 201310324656 A CN201310324656 A CN 201310324656A CN 103478677 A CN103478677 A CN 103478677A
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- CN
- China
- Prior art keywords
- cake
- water
- powder
- glutinous rice
- chilli sauce
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- Legal status (The legal status 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 status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention relates to a preparation method for a glutinous rice chilli sauce. The method comprises the following steps: 1) kneading dough from glutinous rice flour by using boiled water, preparing a circular pie-shaped cake from the dough, perforating the circular pie-shaped cake at its center, thoroughly cooking the perforated cake in hot water and taking out the cake; 2) placing the thoroughly-cooked glutinous rice cake in a copper basin and beating the cake until bubbles appear; 3) adding a proper amount of cake cooking water used in the step 1 until the cake becomes pasty; 4) transferring the cake cooking water into another bowl for slight cooling, then adding water thickened by a malt yeast and carrying out fermentation, wherein the water thickened by the malt yeast is prepared 24 h before preparation of the chilli sauce, and each cup of malt yeast powder is blended with 4 cups of water; 5) sieving the fermented cake cooking water with a sieve, boiling the fermented cake cooking water again, then cooling the boiled water and placing a pasty cake into the basin; 6) adding chilli powder after complete cooling and carrying out uniform mixing; 7) sprinkling fermented soya bean powder on a mixture obtained in the previous step and carrying out uniform mixing with stirring; and 8) putting the chilli sauce into a vat, placing the vat in the sun, spreading a certain amount of salt on the chilli sauce when a hard film is about to appear on the surface of the hard film and sunning the vat for another 8 to 10 d so as to prepare the glutinous rice chilli sauce.
Description
Technical field
The present invention relates to a kind of preparation method of sauce, relate in particular to a kind of preparation method of glutinous rice chilli sauce.
Background technology
Sauce is that to take the things such as beans, wheat flour, fruit, meat or fishes and shrimps be primary raw material, the pasty state flavouring processed, and it originates from China, and long history is arranged.Now, the common tartar sauce of Chinese is divided into take the sweet fermented flour sauce that wheat flour is primary raw material, and take the large class of thick broad-bean sauce two that beans is primary raw material.
Along with the continuous improvement of expanding economy and living standards of the people, tartar sauce has become in life must indispensable flavouring, and the consumer is also more and more higher to the requirement of various tartar sauces.The tartar sauce of different taste emerges in an endless stream, but in prior art due to the each side such as technology of producer, the taste of a lot of tartar sauces is unauthentic, affects to a certain extent consumer's appetite.
Summary of the invention
The present invention is just for the technical problem existed in prior art, and a kind of preparation method of preparation method of glutinous rice chilli sauce of pure taste is provided.
To achieve these goals, technical scheme of the present invention is as follows, a kind of preparation method of glutinous rice chilli sauce, it is characterized in that, said method comprising the steps of: the raw material of 1) preparing is glutinous rice flour, the fermented soya bean powder, chilli powder, salt, the pitching yeasts powder, its mass ratio is: glutinous rice flour: fermented soya bean powder: chilli powder: salt: the pitching yeasts powder is 10:6-9:2:3:2; By boiling water and face for glutinous rice flour, make round pie, boil and pull out in hot water after middle perforation, now, boil the water of cake and do not outwell, it is taken good care of; 2) boil the glutinous rice cakes of pulling out, be placed in the copper basin, when it is warm, beats to it and bubble occurs; 3) add the water that boils cake in appropriate step 1, make pasty state; 4) boil the water of cake, be moved in other bowl, slightly cool after, put into the water of pitching yeasts thicken soup, by its fermentation; Now, the water of pitching yeasts thicken soup will be modulated in 24 hours before making thick chilli sauce; Each glass of pitching yeasts powder poured 4 glasss of water into; 5) by the cake water of fermentation, with sieve, be sieved, again boil rear coolingly, the pasty state cake is put into to basin; 6) after fully cooling, put into chilli powder and fully mix well; 7) spread a little fermented soya bean powder on it, it is stirred; 8) thick chilli sauce is put into to cylinder, and be put under the sun, its surface just will occur spreading a little salt in the above when hard, continues to shine can make thick chilli sauce in 8-10 days.
With respect to prior art, advantage of the present invention is as follows, and 1) this tartar sauce pure taste, all-ages; 2) processing method is simple, convenient operation; 3) production cost is lower, is convenient to large-scale popularization.
The specific embodiment
In order to deepen the understanding of the present invention and understanding, below in conjunction with the specific embodiment, the present invention is made further instructions and introduces.
embodiment 1:
A kind of preparation method of glutinous rice chilli sauce said method comprising the steps of: the raw material of 1) preparing is glutinous rice flour, the fermented soya bean powder, chilli powder, salt, the pitching yeasts powder, its mass ratio is: glutinous rice flour: fermented soya bean powder: chilli powder: salt: the pitching yeasts powder is 10:6:2:3:2; By boiling water and face for glutinous rice flour, make round pie, boil and pull out in hot water after middle perforation, now, boil the water of cake and do not outwell, it is taken good care of; 2) boil the glutinous rice cakes of pulling out, be placed in the copper basin, when it is warm, beats to it and bubble occurs; 3) add the water that boils cake in appropriate step 1, make pasty state; 4) boil the water of cake, be moved in other bowl, slightly cool after, put into the water of pitching yeasts thicken soup, by its fermentation; Now, the water of pitching yeasts thicken soup will be modulated in 24 hours before making thick chilli sauce; Each glass of pitching yeasts powder poured 4 glasss of water into; 5) by the cake water of fermentation, with sieve, be sieved, again boil rear coolingly, the pasty state cake is put into to basin;
6) after fully cooling, put into chilli powder and fully mix well; 7) spread a little fermented soya bean powder on it, it is stirred; 8) thick chilli sauce is put into to cylinder, and be put under the sun, its surface just will occur spreading a little salt in the above when hard, continues to shine can make thick chilli sauce in 8 days.
embodiment 2:
A kind of preparation method of glutinous rice chilli sauce said method comprising the steps of: the raw material of 1) preparing is glutinous rice flour, the fermented soya bean powder, chilli powder, salt, the pitching yeasts powder, its mass ratio is: glutinous rice flour: fermented soya bean powder: chilli powder: salt: the pitching yeasts powder is 10:9:2:3:2; By boiling water and face for glutinous rice flour, make round pie, boil and pull out in hot water after middle perforation, now, boil the water of cake and do not outwell, it is taken good care of; 2) boil the glutinous rice cakes of pulling out, be placed in the copper basin, when it is warm, beats to it and bubble occurs; 3) add the water that boils cake in appropriate step 1, make pasty state; 4) boil the water of cake, be moved in other bowl, slightly cool after, put into the water of pitching yeasts thicken soup, by its fermentation; Now, the water of pitching yeasts thicken soup will be modulated in 24 hours before making thick chilli sauce; Each glass of pitching yeasts powder poured 4 glasss of water into; 5) by the cake water of fermentation, with sieve, be sieved, again boil rear coolingly, the pasty state cake is put into to basin;
6) after fully cooling, put into chilli powder and fully mix well; 7) spread a little fermented soya bean powder on it, it is stirred; 8) thick chilli sauce is put into to cylinder, and be put under the sun, its surface just will occur spreading a little salt in the above when hard, continues to shine can make thick chilli sauce in 10 days.
embodiment 3:
A kind of preparation method of glutinous rice chilli sauce said method comprising the steps of: the raw material of 1) preparing is glutinous rice flour, the fermented soya bean powder, chilli powder, salt, the pitching yeasts powder, its mass ratio is: glutinous rice flour: fermented soya bean powder: chilli powder: salt: the pitching yeasts powder is 10:8:2:3:2; By boiling water and face for glutinous rice flour, make round pie, boil and pull out in hot water after middle perforation, now, boil the water of cake and do not outwell, it is taken good care of; 2) boil the glutinous rice cakes of pulling out, be placed in the copper basin, when it is warm, beats to it and bubble occurs; 3) add the water that boils cake in appropriate step 1, make pasty state; 4) boil the water of cake, be moved in other bowl, slightly cool after, put into the water of pitching yeasts thicken soup, by its fermentation; Now, the water of pitching yeasts thicken soup will be modulated in 24 hours before making thick chilli sauce; Each glass of pitching yeasts powder poured 4 glasss of water into; 5) by the cake water of fermentation, with sieve, be sieved, again boil rear coolingly, the pasty state cake is put into to basin;
6) after fully cooling, put into chilli powder and fully mix well; 7) spread a little fermented soya bean powder on it, it is stirred; 8) thick chilli sauce is put into to cylinder, and be put under the sun, its surface just will occur spreading a little salt in the above when hard, continues to shine 9 days, can make thick chilli sauce.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; being equal to replacement or substituting of having done on the basis of the above all belongs to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.
Claims (1)
1. the preparation method of a glutinous rice chilli sauce, it is characterized in that, said method comprising the steps of: the raw material of 1) preparing is glutinous rice flour, the fermented soya bean powder, chilli powder, salt, the pitching yeasts powder, its mass ratio is: glutinous rice flour: fermented soya bean powder: chilli powder: salt: the pitching yeasts powder is 10:6-9:2:3:2; By boiling water and face for glutinous rice flour, make round pie, boil and pull out in hot water after middle perforation, now, boil the water of cake and do not outwell, it is taken good care of; 2) boil the glutinous rice cakes of pulling out, be placed in the copper basin, when it is warm, beats to it and bubble occurs; 3) add the water that boils cake in appropriate step 1, make pasty state; 4) boil the water of cake, be moved in other bowl, slightly cool after, put into the water of pitching yeasts thicken soup, by its fermentation; Now, the water of pitching yeasts thicken soup will be modulated in 24 hours before making thick chilli sauce; Each glass of pitching yeasts powder poured 4 glasss of water into; 5) by the cake water of fermentation, with sieve, be sieved, again boil rear coolingly, the pasty state cake is put into to basin; 6) after fully cooling, put into chilli powder and fully mix well; 7) spread a little fermented soya bean powder on it, it is stirred; 8) thick chilli sauce is put into to cylinder, and be put under the sun, its surface just will occur spreading a little salt in the above when hard, continues to shine can make thick chilli sauce in 8-10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324656.4A CN103478677A (en) | 2013-07-30 | 2013-07-30 | Preparation method for glutinous rice chilli sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324656.4A CN103478677A (en) | 2013-07-30 | 2013-07-30 | Preparation method for glutinous rice chilli sauce |
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| Publication Number | Publication Date |
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| CN103478677A true CN103478677A (en) | 2014-01-01 |
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| CN201310324656.4A Pending CN103478677A (en) | 2013-07-30 | 2013-07-30 | Preparation method for glutinous rice chilli sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072380A (en) * | 2016-07-14 | 2016-11-09 | 湖南湘湖水产有限公司 | Trionyx sinensis Wiegmann ecology toppings |
| CN106262759A (en) * | 2016-09-19 | 2017-01-04 | 任彦永 | A kind of selenium-rich chewiness Fructus Capsici sauce |
| CN116570019A (en) * | 2023-05-22 | 2023-08-11 | 贵州愉见李食品有限公司 | Glutinous rice chilli sauce and preparation method thereof |
-
2013
- 2013-07-30 CN CN201310324656.4A patent/CN103478677A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072380A (en) * | 2016-07-14 | 2016-11-09 | 湖南湘湖水产有限公司 | Trionyx sinensis Wiegmann ecology toppings |
| CN106262759A (en) * | 2016-09-19 | 2017-01-04 | 任彦永 | A kind of selenium-rich chewiness Fructus Capsici sauce |
| CN116570019A (en) * | 2023-05-22 | 2023-08-11 | 贵州愉见李食品有限公司 | Glutinous rice chilli sauce and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |
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| WD01 | Invention patent application deemed withdrawn after publication |