CN103907874A - Vinegar-pepper juice and preparation method thereof - Google Patents
Vinegar-pepper juice and preparation method thereof Download PDFInfo
- Publication number
- CN103907874A CN103907874A CN201310578015.1A CN201310578015A CN103907874A CN 103907874 A CN103907874 A CN 103907874A CN 201310578015 A CN201310578015 A CN 201310578015A CN 103907874 A CN103907874 A CN 103907874A
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- vinegar
- parts
- juice
- pepper
- pepper juice
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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
- A23L27/88—Taste or flavour enhancing agents
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses vinegar-pepper juice. The vinegar-pepper juice is composed of the following components by weight: 10-20 parts of tomato sauce, 20-30 parts of mashed hawthorns, 10-20 parts of carrot, 1-3 parts of onion juice, 1-2 parts of garlic, 1-3 parts of jujube juice, 10-20 parts of salt, 30-40 parts of white granulated sugar, 0.1-0.3 part of chicken extract, 0.3-0.6 part of pepper, 0.2-0.4 part of black pepper, 0.3-0.5 part of nutmeg, 0.2-0.4 part of clove, 0.1-0.3 part of cinnamon, 0.1-0.3 part of dried tangerine or orange peel and 30-50 parts of vinegar essence. A preparation method of the vinegar-pepper juice comprises the following technical steps of (1) putting all the raw materials in the vinegar essence according to proportions and immersing for 1-3 days; (2) filtering, heating a filter solution to a boiling state and keeping warm for 2-4 hours; (3) loading the blended vinegar-pepper juice in bottles, sterilizing and disinfecting for 20 minutes at a temperature of 70-80 DEG C, and cooling to obtain a finished product.
Description
Technical field
The invention belongs to food seasoning technical field, more specifically relate to a kind of vinegar-pepper juice and preparation method thereof.
Background technology
Vinegar-pepper juice belongs to Western-style baste, approximate with chilli bean sauce, and acid, pungent are given prominence to, and stimulate.It,, taking vegetables, fruit as primary raw material, is furnished with multiple spice in addition, forms through boiling, allocate, store slaking.There is strong fragrance, tasty and refreshing, be applicable in order to cold vegetable dish in sauce barbecue etc.This Western-style baste can bring new enjoyment.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of vinegar-pepper juice is provided.
Another object of the present invention is to provide the preparation method of this vinegar-pepper juice.
For achieving the above object, the present invention has taked following technical scheme:
A kind of vinegar-pepper juice, in weight portion, composed of the following components:
Catsup: 10～20, hawthorn mud: 20～30, carrot: 10～20,
Conditions of Onion Juice: 1～3, garlic: 1～2, jujube juice: 1～3, salt: 10～20,
White granulated sugar: 30～40, chickens' extract: 0.1～0.3, capsicum: 0.3～0.6,
Black pepper: 0.2～0.4, nutmeg: 0.3～0.5, cloves: 0.2～0.4,
Chinese cassia tree: 0.1～0.3, dried orange peel: 0.1～0.3, acetin: 30～50.
The preparation method of described vinegar-pepper juice, comprises following technical step:
(1) by proportioning, all raw materials are put into acetin and soak 1～3 day;
(2) filter; Filtrate is heated to boiling, is incubated 2～4 hours;
(3), by deployed vinegar-pepper juice bottling, through 70～80 DEG C, 20 minutes sterilizations, get final product to obtain finished product after cooling.
Compared with prior art, the present invention is kermesinus liquid, and vinegar-pepper taste is outstanding, and has fragrant and sweet taste, and taste is soft, tasty and refreshing, has strong fragrance.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of vinegar-pepper juice, in weight portion, composed of the following components:
Catsup: 10～20, hawthorn mud: 20～30, carrot: 10～20,
Conditions of Onion Juice: 1～3, garlic: 1～2, jujube juice: 1～3, salt: 10～20,
White granulated sugar: 30～40, chickens' extract: 0.1～0.3, capsicum: 0.3～0.6,
Black pepper: 0.2～0.4, nutmeg: 0.3～0.5, cloves: 0.2～0.4,
Chinese cassia tree: 0.1～0.3, dried orange peel: 0.1～0.3, acetin: 30～50.
The preparation method of described vinegar-pepper juice, comprises following technical step:
(1) by proportioning, all raw materials are put into acetin and soak 1～3 day;
(2) filter; Filtrate is heated to boiling, is incubated 2～4 hours;
(3), by deployed vinegar-pepper juice bottling, through 70～80 DEG C, 20 minutes sterilizations, get final product to obtain finished product after cooling.
Claims (2)
1. a vinegar-pepper juice, is characterized in that, in weight portion, composed of the following components:
Catsup: 10～20, hawthorn mud: 20～30, carrot: 10～20,
Conditions of Onion Juice: 1～3, garlic: 1～2, jujube juice: 1～3, salt: 10～20,
White granulated sugar: 30～40, chickens' extract: 0.1～0.3, capsicum: 0.3～0.6,
Black pepper: 0.2～0.4, nutmeg: 0.3～0.5, cloves: 0.2～0.4,
Chinese cassia tree: 0.1～0.3, dried orange peel: 0.1～0.3, acetin: 30～50.
2. the preparation method of vinegar-pepper juice claimed in claim 1, is characterized in that, comprises following technical step:
(1) by proportioning, all raw materials are put into acetin and soak 1～3 day;
(2) filter; Filtrate is heated to boiling, is incubated 2～4 hours;
(3), by deployed vinegar-pepper juice bottling, through 70～80 DEG C, 20 minutes sterilizations, get final product to obtain finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578015.1A CN103907874A (en) | 2013-11-18 | 2013-11-18 | Vinegar-pepper juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578015.1A CN103907874A (en) | 2013-11-18 | 2013-11-18 | Vinegar-pepper juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907874A true CN103907874A (en) | 2014-07-09 |
Family
ID=51034143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310578015.1A Pending CN103907874A (en) | 2013-11-18 | 2013-11-18 | Vinegar-pepper juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907874A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626213A (en) * | 2012-04-24 | 2012-08-08 | 天津春发生物科技集团有限公司 | Barbecue sauce and preparation method thereof |
-
2013
- 2013-11-18 CN CN201310578015.1A patent/CN103907874A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626213A (en) * | 2012-04-24 | 2012-08-08 | 天津春发生物科技集团有限公司 | Barbecue sauce and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 热心网友: "酸辣汁", 《百度知道》, 15 December 2011 (2011-12-15) * |
| 牛国平: "5种不同风味的麻酱汁", 《江苏调味副食品》, no. 03, 30 June 2006 (2006-06-30) * |
| 玉云: "锡菜调味汁制作", 《中国食品》, no. 09, 1 September 1985 (1985-09-01) * |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140709 |