CN103844245A - Formula and preparation method of hot and spicy sauce - Google Patents
Formula and preparation method of hot and spicy sauce Download PDFInfo
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- CN103844245A CN103844245A CN201410058855.XA CN201410058855A CN103844245A CN 103844245 A CN103844245 A CN 103844245A CN 201410058855 A CN201410058855 A CN 201410058855A CN 103844245 A CN103844245 A CN 103844245A
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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
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Abstract
The invention discloses a formula and a preparation method of hot and spicy sauce. According to the formula, the hot and spicy sauce is prepared from the following materials in percentage by mass: 25% of pepper from Tuo county, 15% of soybean paste, 1.5% of composite spice, 1.5% of garlic, 1% of edible salt, 1% of monosodium glutamate, and 55% of vegetable oil. The preparation method comprises the following steps: selecting red pepper; cleaning the selected red pepper in clear water by a pepper cleaning machine; naturally drying the cleaned pepper in a warehouse for drying in shade; crushing the dried pepper into pieces by a roller extrusion crusher; sectioning garlic, peeling the sectioned garlic, washing, air-drying till the moisture on the surface of the garlic is removed, making the garlic into small pieces, and frying the garlic pieces by vegetable oil; adding the edible salt, the monosodium glutamate and the composite spice, and then stirring; and washing a glass bottle by hot water at 90 DEG C, draining while blowing hot air, and filling. According to the invention, the problem that red pepper damaged in the washing process is likely to go bad is solved, the special flavor and the food safety of the hot and spicy sauce is guaranteed, the special aroma of pepper from Tuo county is maintained, and the hot and spicy sauce is suitable for the taste of most people.
Description
Technical field
The invention belongs to fragrant thick chilli sauce preparing technical field, relate in particular to a kind of formula and method of preparing fragrant thick chilli sauce.
Background technology
Capsicum all has cultivation in China's most area, and aboundresources is a kind of vegetables that are loved by the people and flavouring.Capsicum contains abundant nutriment, and capsicum is for oral administration can make peptic, has the appetite of promotion, digestant effect, the flavouring made from various capsicums, and the amylase and strengthen its activity of can ptyalizing, can also reduce fibrinous lytic activity.Holder county pimiento, another name " lantern is red ", its look fresh, meat is thick, and fruit is rich in and enriches vitamin C and vitamin A, with fragrant and not peppery famous.
Along with food peppery crowd's increase and widening of capsicum purposes, particularly international, domestic market is increasing to the demand of thick chilli sauce, China's pepper planting area expands year by year, the outmoded backwardness of business equipment of most of processing capsicum now, sanitary condition is poor, efficiency is low, product far can not meet market demand.For this reason, the fast development in my the company domestic and international capsicum of basis market, take high-quality holder county capsicum as primary raw material, take charge of the patent equipment (red pepper cleaning machine of independent research through me, the patent No.: ZL201220584451.0, be a kind of easy to operate, simple in structure, cleaning efficiency is high and save the novel red pepper cleaning machine at water source.) capsicum is carried out to degree of depth cleaning, dry in the shade, be equipped with soya sauce, garlic and other auxiliary materials after fragmentation, through vegetable oil frying processing, the filling fragrant thick chilli sauce forming of automation.Its product is fragrant and micro-peppery, unrighted acid and capsorubin are high, nutritious, mouthfeel, the local flavor of product are significantly improved with like product ratio, can significantly promote consumer's appetite, nutrition, safety, delicious food, and do not add any anticorrisive agent and pigment, shelf life is long, is subject to consumer and extensively likes.These research and development are exist for thick chilli sauce in the market peppery and not fragrant, the problems such as production efficiency is low, do not obtain the present situation of processing exploitation in conjunction with the characteristic raw material of hot pepper of the local unique fragrance of producing in holder county always, topic research is stood for this reason by my company, through constantly exploring, successfully develop novel thick chilli sauce production technology.This technology is different from the raw material that the thick chilli sauce on market adopts, my company Shi Yituo county pimiento, another name " lantern is red " is primary raw material, patent equipment (red pepper cleaning machine) through my company's independent research carries out degree of depth cleaning to capsicum, dry in the shade, after fragmentation, the soya sauce, garlic and other flavoring that are equipped with proper proportion, process through vegetable oil frying.Be mainly used in dipping in food or condiment, be specially adapted to the seasoning of steamed bun, bread, wheaten food.There is thick chilli sauce problem of poor quality, peppery and not fragrant, that production efficiency is low in traditional thick chilli sauce production technology.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of formula and method of preparing fragrant thick chilli sauce, is intended to solve traditional thick chilli sauce production technology and has thick chilli sauce problem of poor quality, peppery and not fragrant, that production efficiency is low.
The embodiment of the present invention is achieved in that a kind of formula of preparing fragrant thick chilli sauce, and the formula of the fragrant thick chilli sauce of this preparation according to mass percent is: holder county capsicum 25%, soya sauce 15%, composite aromatic condiment 1.5%, garlic 1.5%, edible salt 1%, monosodium glutamate 1%, vegetable oil 55%.
Another object of the embodiment of the present invention is to provide a kind of method of preparing fragrant thick chilli sauce, and this method of preparing fragrant thick chilli sauce comprises the following steps:
Step 1, select that fruit face is clean, free from admixture, the damage, free from extraneous odour, the outward appearance that cause without worm and sick worm are consistent, color and luster is scarlet, without damaging to plants caused by sudden drop in temperature, freeze injury, burn and mechanical damage, the non-rot complete capsicum of redness, remove the blue or green base of a fruit and handle;
Step 2 is cleaned capsicum with red pepper cleaning machine in clear water;
Step 3, is placed on capsicum in the storehouse of drying in the shade and is dried voluntarily;
Step 4 is broken into sheet with pair roller extrusion crusher powder by capsicum after drying in the shade;
Step 5, garlic distinguish, peels off coat, dries surface moisture after wash clean, frustillatum processed garlic, by vegetable oil fry cooked;
Step 6, adds edible salt, monosodium glutamate, composite aromatic condiment to stir 5 minutes, and mixing temperature remains on 90 ℃～95 ℃, mixes;
Step 7, first cleans vial with the hot water of 90 ℃, in the process draining, advertise hot blast, carries out fillingly in the time of 85 ℃～90 ℃ of temperature, will note wanting lid layer oil above material when tinning, and this is convenient to observe product color, in case oxidation and going bad;
Step 8, preserves labelled the product after filling warehouse-in or directly put goods on the market.
Further, the storehouse of drying in the shade in step 3 is furnished with screen window, mouse blocking plate.
Further, in step 5, the oil temperature of vegetable oil fry cooked is controlled in 220 ℃, till vegetable oil slightly occurs flue gas, cooling stand-by after taking the dish out of the pot, in frying process, vegetable oil is warming up to 140 ℃ with garlic, the color of garlic adds capsicum broken when there is jaundice, and the frying 3 minutes of heating, after the fragrance of capsicum overflows, add soya sauce, frying 10 minutes, overflows to sauce fragrance again, till the steam that overflows in sauce is not obvious.
Further, in step 7, temperature is controlled at 85 ℃～90 ℃, and the waste heat of filling rear product carries out sterilizing to the contact-making surface of packaging material.
Formula and the method for the fragrant thick chilli sauce of preparation provided by the invention, adopt red pepper cleaning machine to the undamaged cleaning of capsicum, avoided the perishable problem of capsicum damaged in cleaning process, guaranteed peculiar taste and the food security of product; The strict temperature of controlling frying process, the peculiar fragrance of reservation Liao Tuo county capsicum, is applicable to popular taste.Capsicum cleaning of the present invention is simple, easy to operate, and cleaning performance is good, production efficiency is high, does not add any pigment and anticorrisive agent, and product is easy to use, nutrition, safety, delicious food are the popular special flavouring that facilitates of ideal of making pungent dish and dipping in food steamed bun, bread, wheaten food etc.
Accompanying drawing explanation
Fig. 1 is the method flow diagram of the fragrant thick chilli sauce of the preparation that provides of the embodiment of the present invention.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
The formula of the fragrant thick chilli sauce of preparation of the embodiment of the present invention according to mass percent is: holder county capsicum 25%, soya sauce 15%, composite aromatic condiment 1.5%, garlic 1.5%, edible salt 1%, monosodium glutamate 1%, vegetable oil 55%.
As shown in Figure 1, the method for preparing fragrant thick chilli sauce of the embodiment of the present invention comprises the following steps:
S101: select that fruit face is clean, free from admixture, the damage, free from extraneous odour, the outward appearance that cause without worm and sick worm are consistent, color and luster is scarlet, without damaging to plants caused by sudden drop in temperature, freeze injury, burn and mechanical damage, the non-rot complete capsicum of redness, remove the blue or green base of a fruit and handle;
S102: with red pepper cleaning machine, capsicum is cleaned in clear water;
S103: capsicum is placed in the storehouse of drying in the shade and is dried voluntarily;
S104: with pair roller extrusion crusher powder, capsicum is broken into sheet after drying in the shade;
S105: garlic distinguish, peel off coat, dry surface moisture after wash clean, frustillatum processed garlic, by vegetable oil fry cooked;
S106: add edible salt, monosodium glutamate, composite aromatic condiment to stir 5 minutes, mixing temperature remains on 90 ℃～95 ℃, mixes;
S107: vial is first cleaned with the hot water of 90 ℃, advertised hot blast in the process draining, carry out fillingly in the time of 85 ℃～90 ℃ of temperature, will note wanting lid layer oil above material when tinning, this is convenient to observe product color, in case oxidation and going bad;
S108: labelled the product after filling warehouse-in is preserved or directly put goods on the market.
In step S102, adopt red pepper cleaning machine to clean capsicum, easy to operate, simple in structure, cleaning efficiency is high, save water source and to capsicum not damaged, obtain good cleaning performance, capsicum is directly poured into the charging aperture that cleans agent set, the discharging opening of agent set just can be cleaned up, intact capsicum cleaning, and visually observes on vegetables without silt, without humus, without sewage after cleaning.
The storehouse of drying in the shade in step S103 is furnished with screen window, mouse blocking plate, prevents biohazard.
In step S105, the oil temperature of vegetable oil fry cooked is controlled in 220 ℃, till slightly there is flue gas in vegetable oil, cooling stand-by after taking the dish out of the pot, in frying process, vegetable oil is warming up to 140 ℃ with garlic, and the color of garlic adds capsicum broken when there is jaundice, the frying 3 minutes of heating, after the fragrance of capsicum overflows, add soya sauce, then frying 10 minutes, overflow to sauce fragrance, till the steam that overflows in sauce is not obvious
In step S107, temperature is controlled at 85 ℃～90 ℃, and the waste heat of filling rear product carries out certain sterilizing to the contact-making surface of packaging material.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. a formula of preparing fragrant thick chilli sauce, is characterized in that, the formula of the fragrant thick chilli sauce of this preparation according to mass percent is: holder county capsicum 25%, soya sauce 15%, composite aromatic condiment 1.5%, garlic 1.5%, edible salt 1%, monosodium glutamate 1%, vegetable oil 55%.
2. a method of preparing fragrant thick chilli sauce, is characterized in that, this method of preparing fragrant thick chilli sauce comprises the following steps:
Step 1, select that fruit face is clean, free from admixture, the damage, free from extraneous odour, the outward appearance that cause without worm and sick worm are consistent, color and luster is scarlet, without damaging to plants caused by sudden drop in temperature, freeze injury, burn and mechanical damage, the non-rot complete capsicum of redness, remove the blue or green base of a fruit and handle;
Step 2 is cleaned capsicum with red pepper cleaning machine in clear water;
Step 3, is placed on capsicum in the storehouse of drying in the shade and is dried voluntarily;
Step 4 is broken into sheet with pair roller extrusion crusher powder by capsicum after drying in the shade;
Step 5, garlic distinguish, peels off coat, dries surface moisture after wash clean, frustillatum processed garlic, by vegetable oil fry cooked;
Step 6, adds edible salt, monosodium glutamate, composite aromatic condiment to stir 5 minutes, and mixing temperature remains on 90 ℃～95 ℃, mixes;
Step 7, first cleans vial with the hot water of 90 ℃, in the process draining, advertise hot blast, carries out fillingly in the time of 85 ℃～90 ℃ of temperature, will note wanting lid layer oil above material when tinning, and this is convenient to observe product color, in case oxidation and going bad;
Step 8, preserves labelled the product after filling warehouse-in or directly put goods on the market.
3. the method for the fragrant thick chilli sauce of preparation as claimed in claim 2, is characterized in that, the storehouse of drying in the shade in step 3 is furnished with screen window, mouse blocking plate.
4. the method for the fragrant thick chilli sauce of preparation as claimed in claim 2, is characterized in that, in step 5, the oil temperature of vegetable oil fry cooked is controlled in 220 ℃, till slightly there is flue gas in vegetable oil, cooling stand-by after taking the dish out of the pot, in frying process, vegetable oil is warming up to 140 ℃ with garlic, and the color of garlic adds capsicum broken when there is jaundice, the frying 3 minutes of heating, after the fragrance of capsicum overflows, add soya sauce, then frying 10 minutes, overflow to sauce fragrance, till the steam that overflows in sauce is not obvious.
5. the method for the fragrant thick chilli sauce of preparation as claimed in claim 2, is characterized in that, in step 7, temperature is controlled at 85 ℃～90 ℃, and the waste heat of filling rear product carries out sterilizing to the contact-making surface of packaging material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410058855.XA CN103844245A (en) | 2014-02-21 | 2014-02-21 | Formula and preparation method of hot and spicy sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410058855.XA CN103844245A (en) | 2014-02-21 | 2014-02-21 | Formula and preparation method of hot and spicy sauce |
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| CN103844245A true CN103844245A (en) | 2014-06-11 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106812A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Spicy chicken wings and manufacturing method thereof |
| CN104351740A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Eggplant and sweet pepper sauce rich in gamma-aminobutyric acid and preparation method of eggplant and sweet pepper sauce rich in gamma-aminobutyric acid |
| CN107047800A (en) * | 2017-06-23 | 2017-08-18 | 安徽皓皓食品有限公司 | A kind of processing method of chilli bean curd skin |
| CN109907296A (en) * | 2018-12-26 | 2019-06-21 | 金菜地食品股份有限公司 | A kind of preparation method of lean meat soy sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309923A (en) * | 2001-03-08 | 2001-08-29 | 张玉生 | Thick chilli sauce and its making process |
| CN1689450A (en) * | 2004-04-20 | 2005-11-02 | 刘荣华 | Spicy sauce |
| CN101816410A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Bioactive chilli sauce |
| KR20110049435A (en) * | 2009-11-05 | 2011-05-12 | 하늘사랑영농조합법인 | Method for manufacturing the capsicum paste including the liquidity of pacific sandeel |
| CN103404840A (en) * | 2013-07-25 | 2013-11-27 | 苏州萃智新技术开发有限公司 | Hot and spicy sauce |
-
2014
- 2014-02-21 CN CN201410058855.XA patent/CN103844245A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309923A (en) * | 2001-03-08 | 2001-08-29 | 张玉生 | Thick chilli sauce and its making process |
| CN1689450A (en) * | 2004-04-20 | 2005-11-02 | 刘荣华 | Spicy sauce |
| KR20110049435A (en) * | 2009-11-05 | 2011-05-12 | 하늘사랑영농조합법인 | Method for manufacturing the capsicum paste including the liquidity of pacific sandeel |
| CN101816410A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Bioactive chilli sauce |
| CN103404840A (en) * | 2013-07-25 | 2013-11-27 | 苏州萃智新技术开发有限公司 | Hot and spicy sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106812A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Spicy chicken wings and manufacturing method thereof |
| CN104351740A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Eggplant and sweet pepper sauce rich in gamma-aminobutyric acid and preparation method of eggplant and sweet pepper sauce rich in gamma-aminobutyric acid |
| CN104351740B (en) * | 2014-11-14 | 2016-04-20 | 安徽科技学院 | A kind of eggplant sweet pepper sauce being rich in GABA and preparation method thereof |
| CN107047800A (en) * | 2017-06-23 | 2017-08-18 | 安徽皓皓食品有限公司 | A kind of processing method of chilli bean curd skin |
| CN109907296A (en) * | 2018-12-26 | 2019-06-21 | 金菜地食品股份有限公司 | A kind of preparation method of lean meat soy sauce |
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Application publication date: 20140611 |