CN103734685A - Red oil chilli sauce and preparation method thereof - Google Patents
Red oil chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103734685A CN103734685A CN201310738743.4A CN201310738743A CN103734685A CN 103734685 A CN103734685 A CN 103734685A CN 201310738743 A CN201310738743 A CN 201310738743A CN 103734685 A CN103734685 A CN 103734685A
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- China
- Prior art keywords
- red oil
- sesame
- sauce
- preparation
- chilli sauce
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides red oil chilli sauce and a preparation method thereof. The red oil chilli sauce comprises the following components: dry chilli, vegetable oil, meat pieces, monosodium glutamate, white sugar, table salt, ginger, ground pepper, sweet sauce, peanuts and sesame; and the preparation method of the red oil chilli sauce comprises the following steps: (1) treatment of the materials; (2) primary stir-frying; (3) heating and stir-frying; and (4) seasoning and taking the red oil chilli sauce out of the pot. In the invention, no additive is added in the preparation process, the dosing is simple, and the preparation is convenient; in the prepared red oil chilli sauce, the vegetable oil is adopted for processing, thus the prepared chilli sauce can be stored for long time of over two years, and the product is green and healthy; the mouthfeel of the prepared red oil chilli sauce is better along with the increase of the storage time; the sesame component is added into the red oil chilli sauce, the sesame is introduced into the prepared red oil chilli sauce, and the sesame contains a great quantity of fat and protein and rich vitamins and has a blood nourishing function.
Description
Technical field
The preparation method that the present invention relates to a kind of food, is specifically related to a kind of red oil chili sauce and preparation method thereof.
Background technology
Capsicum is again chilly, hot pepper, spicy, peppery angle, long and thin hot pepper etc., is a kind of Solanaceae capsicum plants; Pepper fruit has pungent because pericarp contains capsicim, can improve a poor appetite.In capsicum, ascorbic content occupies first in vegetables, and capsicum is not only the appetite that its pungent can stimulate us, for the warm stomach very large effect of dispeling cold, for treatment indigestion, has good effect; The main water of water thick chilli sauce processed and capsicum are made by fermentation at present, and color is scarlet, thereby there is lactic acid to produce, can promote appetite, and still, the water thick chilli sauce pot-life processed is short, and also need to add anticorrisive agent and extend the pot-life, thus the mouthfeel of destruction product.
Summary of the invention
The invention provides a kind of red oil chili sauce.
The present invention is achieved through the following technical solutions, a kind of red oil chili sauce, and the component of described red oil chili sauce and weight percentage thereof are: chilli 30-50%, vegetable oil 10-20%, cube meat 10-20%, monosodium glutamate 1-5%, white sugar 5-10%, salt 1-5%, ginger 1-10%, pepper powder 1-3%, sweet sauce 5-10%, shelled peanut 1-7%, sesame 1-5%.
Red oil chili sauce of the present invention heats and stir-fries with vegetable oil, without adding again water, can remove so contained moisture in sauce, in red oil chili sauce prepared by the present invention, with vegetable oil, process, the thick chilli sauce storage life limit for length of preparation, can reach more than 2 years like this, and without adding other anticorrisive agent, Product Green is healthy.Red oil chili sauce prepared by the present invention also can mouthfeel be become better and better with the prolongation of pot-life.
In red oil chili sauce prepared by the present invention, add sesame component, make the red oil chili sauce of preparation introduce sesame, sesame contains a large amount of fat and protein, in sesame, contain abundant vitamin, sesame also has the effect nourishing blood, can treat xerosis cutis, coarse, make moist, the ruddy gloss of skin.
Preferably, the component of described red oil chili sauce and weight percentage thereof are: chilli 33-45%, vegetable oil 12-18%, cube meat 12-16%, monosodium glutamate 1-4%, white sugar 5-8%, salt 3-5%, ginger 2-6%, pepper powder 2-3%, sweet sauce 5-7%, shelled peanut 3-7%, sesame 2-4%.
Preferred, the component of described red oil chili sauce and weight percentage thereof are: chilli 40%, vegetable oil 15%, cube meat 13%, monosodium glutamate 2%, white sugar 6%, salt 4%, ginger 4%, pepper powder 2%, sweet sauce 6%, shelled peanut 5%, sesame 3%.
The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:
Step 1: chilli, cube meat are shredded respectively standby;
Step 2: vegetable oil is heated to 180 and pours the meat cutting while spending into and fry 5 minutes;
Step 3: pour the little fire of white sugar, salt, ginger, pepper powder, shelled peanut and the sesame 20-40 minute that stir-fries after meat is fried into;
Step 4: step 3 has been fried and added monosodium glutamate and flour paste to stir after condiment to close fire and get final product.
The time stir-frying in described step 3 is 30 minutes.
Beneficial effect of the present invention is: manufacturing process of the present invention is without any additive, and Easy dosing is easy to make, in red oil chili sauce prepared by the present invention, with vegetable oil, process, like this thick chilli sauce storage life limit for length of preparation, can reach more than 2 years, and without adding other anticorrisive agent, Product Green is healthy.Red oil chili sauce prepared by the present invention also can mouthfeel be become better and better with the prolongation of pot-life; In red oil chili sauce, add sesame component, make the red oil chili sauce of preparation introduce sesame, sesame contains a large amount of fat and protein, contains abundant vitamin in sesame, and sesame also has the effect nourishing blood.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further detailed explanation.
Technical scheme of the present invention is: a kind of red oil chili sauce, and the component of red oil chili sauce and weight percentage thereof are: chilli 40%, vegetable oil 15%, cube meat 13%, monosodium glutamate 2%, white sugar 6%, salt 4%, ginger 4%, pepper powder 2%, sweet sauce 6%, shelled peanut 5%, sesame 3%.
The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:
Step 1: chilli, cube meat are shredded respectively standby;
Step 2: vegetable oil is heated to 180 and pours the meat cutting while spending into and fry 5 minutes;
Step 3: pour the little fire of white sugar, salt, ginger, pepper powder, shelled peanut and the sesame 20-40 minute that stir-fries after meat is fried into;
Step 4: step 3 has been fried and added monosodium glutamate and flour paste to stir after condiment to close fire and get final product.
The time stir-frying in described step 3 is 30 minutes.
Embodiment 1:
A kind of component of red oil chili sauce and weight percentage thereof are: chilli 50%, vegetable oil 10%, cube meat 10%, monosodium glutamate 3%, white sugar 7%, salt 4%, ginger 6%, pepper powder 2%, sweet sauce 5%, shelled peanut 2%, sesame 1%.
The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:
Step 1: chilli, cube meat are shredded respectively standby;
Step 2: vegetable oil is heated to 180 and pours the meat cutting while spending into and fry 5 minutes;
Step 3: pour the little fire of white sugar, salt, ginger, pepper powder, shelled peanut and sesame into and stir-fry 25 minutes after meat is fried;
Step 4: step 3 has been fried and added monosodium glutamate and flour paste to stir after condiment to close fire and get final product.
Embodiment 2:
A kind of component of red oil chili sauce and weight percentage thereof are: chilli 30%, vegetable oil 20%, cube meat 20%, monosodium glutamate 5%, white sugar 4%, salt 4%, ginger 5%, pepper powder 2%, sweet sauce 5%, shelled peanut 2%, sesame 3%.
The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:
Step 1: chilli, cube meat are shredded respectively standby;
Step 2: vegetable oil is heated to 180 and pours the meat cutting while spending into and fry 5 minutes;
Step 3: pour the little fire of white sugar, salt, ginger, pepper powder, shelled peanut and sesame into and stir-fry 35 minutes after meat is fried;
Step 4: step 3 has been fried and added monosodium glutamate and flour paste to stir after condiment to close fire and get final product.
Embodiment 3:
A kind of component of red oil chili sauce and weight percentage thereof are: chilli 40%, vegetable oil 15%, cube meat 13%, monosodium glutamate 2%, white sugar 6%, salt 4%, ginger 4%, pepper powder 2%, sweet sauce 6%, shelled peanut 5%, sesame 3%.
The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:
Step 1: chilli, cube meat are shredded respectively standby;
Step 2: vegetable oil is heated to 180 and pours the meat cutting while spending into and fry 5 minutes;
Step 3: pour the little fire of white sugar, salt, ginger, pepper powder, shelled peanut and sesame into and stir-fry 30 minutes after meat is fried;
Step 4: step 3 has been fried and added monosodium glutamate and flour paste to stir after condiment to close fire and get final product.
Manufacturing process of the present invention is without any additive, and Easy dosing is easy to make, in red oil chili sauce prepared by the present invention, with vegetable oil, process, like this thick chilli sauce storage life limit for length of preparation, can reach more than 2 years, and without adding other anticorrisive agent, Product Green is healthy.Red oil chili sauce prepared by the present invention also can mouthfeel be become better and better with the prolongation of pot-life; In red oil chili sauce, add sesame component, make the red oil chili sauce of preparation introduce sesame, sesame contains a large amount of fat and protein, contains abundant vitamin in sesame, and sesame also has the effect nourishing blood.
Claims (5)
1. a red oil chili sauce, is characterized in that, the component of described red oil chili sauce and weight percentage thereof are: chilli 30-50%, vegetable oil 10-20%, cube meat 10-20%, monosodium glutamate 1-5%, white sugar 5-10%, salt 1-5%, ginger 1-10%, pepper powder 1-3%, sweet sauce 5-10%, shelled peanut 1-7%, sesame 1-5%.
2. red oil chili sauce according to claim 1, it is characterized in that: the component of described red oil chili sauce and weight percentage thereof are: chilli 33-45%, vegetable oil 12-18%, cube meat 12-16%, monosodium glutamate 1-4%, white sugar 5-8%, salt 3-5%, ginger 2-6%, pepper powder 2-3%, sweet sauce 5-7%, shelled peanut 3-7%, sesame 2-4%.
3. red oil chili sauce according to claim 1, is characterized in that: the component of described red oil chili sauce and weight percentage thereof are: chilli 40%, vegetable oil 15%, cube meat 13%, monosodium glutamate 2%, white sugar 6%, salt 4%, ginger 4%, pepper powder 2%, sweet sauce 6%, shelled peanut 5%, sesame 3%.
4. a preparation method for the red oil chili sauce as described in one of claim 1-3, is characterized in that described preparation method comprises the following steps:
Step 1: chilli, cube meat are shredded respectively standby;
Step 2: vegetable oil is heated to 180 and pours the meat cutting while spending into and fry 5 minutes;
Step 3: pour the little fire of white sugar, salt, ginger, pepper powder, shelled peanut and the sesame 20-40 minute that stir-fries after meat is fried into;
Step 4: step 3 has been fried and added monosodium glutamate and flour paste to stir after condiment to close fire and get final product.
5. the preparation method of red oil chili sauce according to claim 5, is characterized in that the time stir-frying in described step 3 is 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310738743.4A CN103734685A (en) | 2013-12-27 | 2013-12-27 | Red oil chilli sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310738743.4A CN103734685A (en) | 2013-12-27 | 2013-12-27 | Red oil chilli sauce and preparation method thereof |
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| CN103734685A true CN103734685A (en) | 2014-04-23 |
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| CN201310738743.4A Pending CN103734685A (en) | 2013-12-27 | 2013-12-27 | Red oil chilli sauce and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285821A (en) * | 2015-11-22 | 2016-02-03 | 安徽联喆玉竹有限公司 | Pickling method of spicy polyghace seche with nostoc commune flavor |
| CN105614831A (en) * | 2016-02-23 | 2016-06-01 | 河南品道食品股份有限公司 | Preparing method for composite chili sauce |
| CN105614397A (en) * | 2014-11-26 | 2016-06-01 | 重庆周君记火锅食品有限公司 | Fresh hot-pepper sauce seasoning |
| CN106213431A (en) * | 2016-07-29 | 2016-12-14 | 兴平市秦绿食品有限公司 | A kind of oil capsicum flavouring agent and preparation method thereof |
| CN107319503A (en) * | 2017-08-17 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of formula of thick chilli sauce can |
| CN108450911A (en) * | 2018-03-22 | 2018-08-28 | 成都市百宝袋文化传媒有限公司 | A kind of preparation method of pre-packaged red oil rabbit fourth sauce |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN108740966A (en) * | 2018-03-22 | 2018-11-06 | 成都市百宝袋文化传媒有限公司 | A kind of pre-packaged red oil rabbit fourth sauce |
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| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN102240031A (en) * | 2011-06-15 | 2011-11-16 | 韩伟 | Fresh chilli sauce and preparation process thereof |
| CN102640915A (en) * | 2012-05-18 | 2012-08-22 | 大连民族学院 | Chilli sauce and preparation method thereof |
| EP2617297A1 (en) * | 2012-01-19 | 2013-07-24 | Cigierre - Compagnia Generale Ristorazione S.P.A. | Food sauce |
-
2013
- 2013-12-27 CN CN201310738743.4A patent/CN103734685A/en active Pending
Patent Citations (4)
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| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN102240031A (en) * | 2011-06-15 | 2011-11-16 | 韩伟 | Fresh chilli sauce and preparation process thereof |
| EP2617297A1 (en) * | 2012-01-19 | 2013-07-24 | Cigierre - Compagnia Generale Ristorazione S.P.A. | Food sauce |
| CN102640915A (en) * | 2012-05-18 | 2012-08-22 | 大连民族学院 | Chilli sauce and preparation method thereof |
Non-Patent Citations (1)
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| 王小平: "介绍一种香辣酱的制作方法", 《辣椒杂志》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614397A (en) * | 2014-11-26 | 2016-06-01 | 重庆周君记火锅食品有限公司 | Fresh hot-pepper sauce seasoning |
| CN105285821A (en) * | 2015-11-22 | 2016-02-03 | 安徽联喆玉竹有限公司 | Pickling method of spicy polyghace seche with nostoc commune flavor |
| CN105614831A (en) * | 2016-02-23 | 2016-06-01 | 河南品道食品股份有限公司 | Preparing method for composite chili sauce |
| CN106213431A (en) * | 2016-07-29 | 2016-12-14 | 兴平市秦绿食品有限公司 | A kind of oil capsicum flavouring agent and preparation method thereof |
| CN107319503A (en) * | 2017-08-17 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of formula of thick chilli sauce can |
| CN108450911A (en) * | 2018-03-22 | 2018-08-28 | 成都市百宝袋文化传媒有限公司 | A kind of preparation method of pre-packaged red oil rabbit fourth sauce |
| CN108740966A (en) * | 2018-03-22 | 2018-11-06 | 成都市百宝袋文化传媒有限公司 | A kind of pre-packaged red oil rabbit fourth sauce |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
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Application publication date: 20140423 |