CN103734674A - Multi-flavor chili sauce - Google Patents

Multi-flavor chili sauce Download PDF

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Publication number
CN103734674A
CN103734674A CN201310690655.1A CN201310690655A CN103734674A CN 103734674 A CN103734674 A CN 103734674A CN 201310690655 A CN201310690655 A CN 201310690655A CN 103734674 A CN103734674 A CN 103734674A
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CN
China
Prior art keywords
chilli sauce
sauce
minutes
broad bean
under
Prior art date
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.)
Pending
Application number
CN201310690655.1A
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Chinese (zh)
Inventor
付克梧
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
LINGBI JIUJIAWEI FOOD Co Ltd
Original Assignee
LINGBI JIUJIAWEI FOOD Co Ltd
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by LINGBI JIUJIAWEI FOOD Co Ltd filed Critical LINGBI JIUJIAWEI FOOD Co Ltd
Priority to CN201310690655.1A priority Critical patent/CN103734674A/en
Publication of CN103734674A publication Critical patent/CN103734674A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses a multi-flavor chili sauce, which comprises the following ingredients by mass percentage: 25-35% of broad bean sauce, 10-15% of soybean oil, 15-25% of fresh chili sauce, 10-20% of onion, 10-20% of white sugar, 2-5% of salt, 5-10% of ginger, 0.5-1% of monosodium glutamate, 0.1-0.2% of Chinese prickly ash, 0.02-0.04% of anise, 0.02-0.04% of potassium sorbate and 8-10% of drinking water, and the invention discloses its preparation method. Compared with the prior art, a formula employed by the invention can produce the multi-flavor chili sauce with good mouthfeel. The preparation method employed by the invention can effectively keep the nutrition components of various raw materials in the multi-flavor chili sauce, so that the nutrition component required by human body can be ensured.

Description

A kind of multi-flavor thick chilli sauce
Technical field
The present invention relates to a kind of multi-flavor thick chilli sauce, belong to food technology field.
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 processing, and it originates from China, has long history.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; Meat pulp, alec and jam are uncommon as tartar sauce.Along with social development, people more and more focus on for the health of self, food need to be taken in the main source of energy every day as people, how to guarantee that the food had is not only healthy but also be rich in the nutrition of various needed by human body, it is the developing direction of present grocery trade, but the production technology of existing multi-flavor thick chilli sauce exists the nutritional labeling serious problem running off in process in raw material, be unfavorable for the health of human body.
Summary of the invention
The problem existing for above-mentioned prior art, the invention provides the nutrition leak that can effectively reduce raw material in a kind of process, can retain good taste, is conducive to again the multi-flavor thick chilli sauce of health.
To achieve these goals, the technical solution used in the present invention is: a kind of multi-flavor thick chilli sauce, the mass percent of its batching is: broad bean paste 25%~35%, soybean oil 10%~15%, fresh chilli sauce 15%~25%, onion 10%~20%, white granulated sugar 10%~20%, salt 2%~5%, ginger 5%~10%, monosodium glutamate 0.5%~1%, Chinese prickly ash 0.1%~0.2%, anise 0.02%~0.04%, potassium sorbate 0.02%~0.04% and drinking water 8%~10%.
Above-mentioned batching is made to the preparation method of multi-flavor thick chilli sauce, its concrete steps are:
First onion is cleaned to making beating, ginger is cleaned making beating press filtration and is got juice, standby;
In automatic stirring jacketed pan, add soybean oil, under the pressure of 0.18~0.25Mpa, heat 10~15 minutes, then add fresh chilli sauce, Chinese prickly ash, anise, under 0.22~0.25Mpa, frying 10~15 minutes, make the thick chilli sauce after frying be peony, without being burned blackout phenomenon, filtering and retain frying oil;
It is reached without whole beans particle broad bean paste strand system, then add water to mix, under the pressure lower than 0.2Mpa, endure to boiling, standing 2 minutes, filter the impurity of removing in mixed liquor, obtain broad bean paste liquid;
By the batching frying oil after above-mentioned processing, broad bean paste liquid, onion slurry, ginger juice, white granulated sugar, water, salt mix in automatic stirring jacketed pan, under the pressure of 0.12~0.15Mpa, are heated to 90~100 ℃, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, be stirred to evenly; Sauce after stirring is poured out, and standing its temperature that makes is got back to normal temperature, makes multi-flavor thick chilli sauce.
Beneficial effect of the present invention: compared with prior art, adopt formula of the present invention, the multi-flavor thick chilli sauce mouthfeel of production is good, adopts in addition preparation method of the present invention, the nutritional labeling that can effectively keep various raw materials in multi-flavor thick chilli sauce, thus assurance human body can be taken in some required nutritional labelings.
The specific embodiment
Below in conjunction with embodiment, the invention will be further elaborated.
embodiment 1
A kind of multi-flavor thick chilli sauce, the mass percent of its batching is: broad bean paste 30%, soybean oil 10%, fresh chilli sauce 15%, onion 14%, white granulated sugar 13%, salt 4%, ginger 5%, monosodium glutamate 0.5%, Chinese prickly ash 0.2%, anise 0.04%, potassium sorbate 0.04% and drinking water 8.22%.
Above-mentioned batching is made to the preparation method of multi-flavor thick chilli sauce, its concrete steps are:
First onion is cleaned to making beating, ginger is cleaned making beating press filtration and is got juice, standby;
In automatic stirring jacketed pan, add soybean oil, under the pressure of 0.18Mpa, heat 15 minutes, then add fresh chilli sauce, Chinese prickly ash, anise, under 0.22Mpa, frying 15 minutes, makes the thick chilli sauce after frying be peony, without being burned blackout phenomenon, filtering and retain frying oil;
It is reached without whole beans particle broad bean paste strand system, then add water to mix, under the pressure lower than 0.2Mpa, endure to boiling, standing 2 minutes, filter the impurity of removing in mixed liquor, obtain broad bean paste liquid;
By the batching frying oil after above-mentioned processing, broad bean paste liquid, onion slurry, ginger juice, white granulated sugar, water, salt mix in automatic stirring jacketed pan, under the pressure of 0.12Mpa, are heated to 100 ℃, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, be stirred to evenly; Sauce after stirring is poured out, and standing its temperature that makes is got back to normal temperature, makes multi-flavor thick chilli sauce.
embodiment 2
A multi-flavor thick chilli sauce, the mass percent of its batching is: broad bean paste 33%, soybean oil 13%, fresh chilli sauce 17%, onion 10%, white granulated sugar 10%, salt 2%, ginger 5%, monosodium glutamate 0.5%, Chinese prickly ash 0.2%, anise 0.02%, potassium sorbate 0.02% and drinking water 9.26%.
Above-mentioned batching is made to the preparation method of multi-flavor thick chilli sauce, its concrete steps are:
First onion is cleaned to making beating, ginger is cleaned making beating press filtration and is got juice, standby;
In automatic stirring jacketed pan, add soybean oil, under the pressure of 0.25Mpa, heat 10 minutes, then add fresh chilli sauce, Chinese prickly ash, anise, under 0.25Mpa, frying 10 minutes, makes the thick chilli sauce after frying be peony, without being burned blackout phenomenon, filtering and retain frying oil;
It is reached without whole beans particle broad bean paste strand system, then add water to mix, under the pressure lower than 0.2Mpa, endure to boiling, standing 2 minutes, filter the impurity of removing in mixed liquor, obtain broad bean paste liquid;
By the batching frying oil after above-mentioned processing, broad bean paste liquid, onion slurry, ginger juice, white granulated sugar, water, salt mix in automatic stirring jacketed pan, under the pressure of 0.15Mpa, are heated to 95 ℃, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, be stirred to evenly; Sauce after stirring is poured out, and standing its temperature that makes is got back to normal temperature, makes multi-flavor thick chilli sauce.
embodiment 3
A multi-flavor thick chilli sauce, the mass percent of its batching is: broad bean paste 35%, soybean oil 10%, fresh chilli sauce 15%, onion 10%, white granulated sugar 10%, salt 2%, ginger 8%, monosodium glutamate 0.75%, Chinese prickly ash 0.15%, anise 0.03%, potassium sorbate 0.03% and drinking water 9.04%.
Above-mentioned batching is made to the preparation method of multi-flavor thick chilli sauce, its concrete steps are:
First onion is cleaned to making beating, ginger is cleaned making beating press filtration and is got juice, standby;
In automatic stirring jacketed pan, add soybean oil, under the pressure of 0.22Mpa, heat 13 minutes, then add fresh chilli sauce, Chinese prickly ash, anise, under 0.23Mpa, frying 12 minutes, makes the thick chilli sauce after frying be peony, without being burned blackout phenomenon, filtering and retain frying oil;
It is reached without whole beans particle broad bean paste strand system, then add water to mix, under the pressure lower than 0.2Mpa, endure to boiling, standing 2 minutes, filter the impurity of removing in mixed liquor, obtain broad bean paste liquid;
By the batching frying oil after above-mentioned processing, broad bean paste liquid, onion slurry, ginger juice, white granulated sugar, water, salt mix in automatic stirring jacketed pan, under the pressure of 0.14Mpa, are heated to 98 ℃, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, be stirred to evenly; Sauce after stirring is poured out, and standing its temperature that makes is got back to normal temperature, makes multi-flavor thick chilli sauce.
Compared with prior art, adopt formula of the present invention, the multi-flavor thick chilli sauce mouthfeel of production is good, adopts in addition preparation method of the present invention, can effectively keep the nutritional labeling of various raw materials in multi-flavor thick chilli sauce, thereby assurance human body can be taken in some required nutritional labelings.

Claims (2)

1. a multi-flavor thick chilli sauce, it is characterized in that, the mass percent of batching is: broad bean paste 25%~35%, soybean oil 10%~15%, fresh chilli sauce 15%~25%, onion 10%~20%, white granulated sugar 10%~20%, salt 2%~5%, ginger 5%~10%, monosodium glutamate 0.5%~1%, Chinese prickly ash 0.1%~0.2%, anise 0.02%~0.04%, potassium sorbate 0.02%~0.04% and drinking water 8%~10%.
2. multi-flavor thick chilli sauce according to claim 1, is characterized in that, concrete preparation process is:
First onion is cleaned to making beating, ginger is cleaned making beating press filtration and is got juice, standby;
In automatic stirring jacketed pan, add soybean oil, under the pressure of 0.18~0.25Mpa, heat 10~15 minutes, then add fresh chilli sauce, Chinese prickly ash, anise, under 0.22~0.25Mpa, frying 10~15 minutes, make the thick chilli sauce after frying be peony, without being burned blackout phenomenon, filtering and retain frying oil;
It is reached without whole beans particle broad bean paste strand system, then add water to mix, under the pressure lower than 0.2Mpa, endure to boiling, standing 2 minutes, filter the impurity of removing in mixed liquor, obtain broad bean paste liquid;
By the batching frying oil after above-mentioned processing, broad bean paste liquid, onion slurry, ginger juice, white granulated sugar, water, salt mix in automatic stirring jacketed pan, under the pressure of 0.12~0.15Mpa, are heated to 90~100 ℃, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, be stirred to evenly; Sauce after stirring is poured out, and standing its temperature that makes is got back to normal temperature, makes multi-flavor thick chilli sauce.
CN201310690655.1A 2013-12-17 2013-12-17 Multi-flavor chili sauce Pending CN103734674A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310690655.1A CN103734674A (en) 2013-12-17 2013-12-17 Multi-flavor chili sauce

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Application Number Priority Date Filing Date Title
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431977A (en) * 2014-11-29 2015-03-25 灵璧县九家味食品有限公司 Yam and burdock sauce and preparation method thereof
CN104431976A (en) * 2014-11-29 2015-03-25 灵璧县九家味食品有限公司 Fresh fermented bean curd chilli sauce and preparation method thereof
CN104473135A (en) * 2014-11-29 2015-04-01 灵璧县九家味食品有限公司 Gumbo vegetable sauce and preparation method thereof
CN107095277A (en) * 2017-05-17 2017-08-29 安徽华禹食品有限公司 A kind of strong body thick chilli sauce of stomach invigorating and preparation method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919816A (en) * 2012-11-14 2013-02-13 江苏小康食品有限公司 Formula and preparation method of beef paste
CN103355638A (en) * 2013-07-30 2013-10-23 安徽富煌三珍食品集团有限公司 Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof
CN103393090A (en) * 2013-08-01 2013-11-20 安徽富煌三珍食品集团有限公司 Production technology of lake fresh braised sauce

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919816A (en) * 2012-11-14 2013-02-13 江苏小康食品有限公司 Formula and preparation method of beef paste
CN103355638A (en) * 2013-07-30 2013-10-23 安徽富煌三珍食品集团有限公司 Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof
CN103393090A (en) * 2013-08-01 2013-11-20 安徽富煌三珍食品集团有限公司 Production technology of lake fresh braised sauce

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431977A (en) * 2014-11-29 2015-03-25 灵璧县九家味食品有限公司 Yam and burdock sauce and preparation method thereof
CN104431976A (en) * 2014-11-29 2015-03-25 灵璧县九家味食品有限公司 Fresh fermented bean curd chilli sauce and preparation method thereof
CN104473135A (en) * 2014-11-29 2015-04-01 灵璧县九家味食品有限公司 Gumbo vegetable sauce and preparation method thereof
CN107095277A (en) * 2017-05-17 2017-08-29 安徽华禹食品有限公司 A kind of strong body thick chilli sauce of stomach invigorating and preparation method

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Application publication date: 20140423