CN104172105A - Preparation method of chilli sauce - Google Patents
Preparation method of chilli sauce Download PDFInfo
- Publication number
- CN104172105A CN104172105A CN201310192129.2A CN201310192129A CN104172105A CN 104172105 A CN104172105 A CN 104172105A CN 201310192129 A CN201310192129 A CN 201310192129A CN 104172105 A CN104172105 A CN 104172105A
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- CN
- China
- Prior art keywords
- broken
- parts
- capsicum
- processed
- ginger
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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 discloses a preparation method of chilli sauce and relates to the field of chilli processing. The chilli sauce is simple and safe to prepare and has long shelf-life. The preparation method of the chilli sauce comprises the following steps: washing and frying chili, and processing to obtain crushed chili; frying Chinese prickly ash and processing to obtain powdered Chinese prickly ash; washing ginger and processing to obtain smashed ginger; washing garlic and processing to obtain smashed garlic; pouring fried crushed chili, powdered Chinese prickly ash, smashed ginger, smashed garlic and salt into a container, uniformly stirring, pouring soy and immersing for 20-60 min; and pouring edible oil which is heated to 140-200 DEG C to the stirred raw materials in the container.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of preparation method of thick chilli sauce.
Background technology
Thick chilli sauce is the appetizing food of liking in people's daily life, has the effects such as the appetite of increasing, strengthening the spleen and stomach, wines used as antirheumatic.At present, thick chilli sauce has water system and oil to make two kinds, and water thick chilli sauce processed is made by water and capsicum fermentation, bright-colored, thereby there is lactic acid to produce, can promote appetite, still, required fabrication cycle is long, and the shelf-life is short, usually needs to add anticorrisive agent and reaches the object extending the shelf life.Oil thick chilli sauce is mainly made with capsicum and edible wet goods raw material, and product has chilli oil fragrance, easily take care of, and long shelf-life, but existing oil thick chilli sauce processed generally need to be put into raw material food oil, heating boils, and easily occurs safety problem.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of thick chilli sauce, makes simple, safety, long shelf-life.
For achieving the above object, embodiments of the invention adopt following technical scheme:
A preparation method for thick chilli sauce, comprising:
Capsicum clean, fried dry, be then processed into capsicum broken;
Chinese prickly ash fried dry, be processed into powder;
Ginger is cleaned, is processed into little broken;
Garlic is cleaned, is processed into little broken;
The capsicum of having fried is broken, that Chinese prickly ash is last, ginger is broken, garlic is broken, edible salt is poured container for stirring into is even, then pour soy sauce into and soak 20～60 minutes;
The edible oil that is heated to 140～200 degree is poured in the raw material of mixing in container.
Further, above-mentioned thick chilli sauce preparation method, also comprises:
After the edible oil pouring into is cooling, pours monosodium glutamate into and stir.
Preferably, described thick chilli sauce is to be made by the raw material of following mass parts: 600 parts, capsicum, 100 parts, Chinese prickly ash, 300 parts, ginger, 350 parts, garlic, 520 parts, soy sauce, 250 parts of monosodium glutamates, 100 parts of salt, 2400 parts of edible oils.
Preferably, the capsicum of having fried is broken, that Chinese prickly ash is last, ginger is broken, garlic is broken, edible salt is poured container for stirring into is even, then pour soy sauce into and soak 40 minutes.
Preferably, the edible oil that is heated to 170 degree is poured in the raw material of mixing in container.
Alternatively, it is broken that described capsicum is processed into the capsicum of 1mm～5mm.
Alternatively, to be processed into 0.1mm～2mm little broken for described ginger.
Alternatively, described garlic to be processed into 0.1mm～2mm little broken.
Technical problem to be solved by this invention is to provide a kind of preparation method of thick chilli sauce, by first, by raw material fried drys such as capsicum, Chinese prickly ashes, the method that pours into again the hot edible oil of burning during making is made, and raw material need not be boiled in oil cauldron, make simple, safety, long shelf-life.
Accompanying drawing explanation
The thick chilli sauce preparation method flow chart that Fig. 1 provides for the embodiment of the present invention.
The specific embodiment
The embodiment of the present invention provides a kind of preparation method of thick chilli sauce, makes simple, safety, long shelf-life.
Below in conjunction with accompanying drawing, the embodiment of the present invention is described in detail.The specific embodiment described herein only, in order to explain the present invention, is not intended to limit the present invention.
Embodiment mono-
The embodiment of the present invention provides a kind of preparation method of thick chilli sauce, and as shown in Figure 1, the method comprises:
101, capsicum clean, fried dry, be then processed into capsicum broken;
In this step, first the handle of capsicum is removed, cleaned 2 times in the middle of putting into pond, then dry, put into pot fried dry to the duration and degree of heating, then by mincing (or alternate manner), to be processed into capsicum broken; .Preferably, described capsicum is processed into the capsicum of 1mm～5mm broken.
Alternatively, the capsicum in this step can be capsicum annum fasciculatum.
102, Chinese prickly ash fried dry, be processed into powder.
103, ginger is cleaned, is processed into little broken, preferably, it is little broken that described ginger is processed into 0.1mm～2mm.
104, garlic is cleaned, is processed into little broken, it is little broken that described garlic is processed into 0.1mm～2mm.
105, the capsicum of having fried is broken, that Chinese prickly ash is last, ginger is broken, garlic is broken, edible salt is poured container for stirring into is even, then pours soy sauce into and soaks 20～60 minutes, preferably, soak 40 minutes.
106, the edible oil that is heated to 140～200 degree is poured in the raw material of mixing in container.
Preferably, edible oil being heated to 170 degree pours in the raw material of mixing in container.
Step 102-103 in the preparation method of above-mentioned thick chilli sauce is order in no particular order, can also increase and decrease some flavouring according to actual conditions or taste, such as green onion end, fermented soya bean, white sugar, five-spice powder, chickens' extract etc. in addition in concrete enforcement.
The preparation method of the thick chilli sauce that the embodiment of the present invention provides, does not need raw material to boil in oil cauldron, makes simple, safety, long shelf-life.
Further, above-mentioned thick chilli sauce preparation method, also comprises:
107,, after the edible oil pouring into is cooling, pours monosodium glutamate into and stir.
Preferably, in said method, thick chilli sauce is to be made by the raw material of following mass parts: 600 parts, capsicum, 100 parts, Chinese prickly ash, 300 parts, ginger, 350 parts, garlic, 520 parts, soy sauce, 250 parts of monosodium glutamates, 100 parts of salt, 2400 parts of edible oils.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; can expect easily changing or replacing, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion by the described protection domain with claim.
Claims (8)
1. a preparation method for thick chilli sauce, is characterized in that, comprising:
Capsicum clean, fried dry, be then processed into capsicum broken;
Chinese prickly ash fried dry, be processed into powder;
Ginger is cleaned, is processed into little broken;
Garlic is cleaned, is processed into little broken;
The capsicum of having fried is broken, that Chinese prickly ash is last, ginger is broken, garlic is broken, edible salt is poured container for stirring into is even, then pour soy sauce into and soak 20～60 minutes;
The edible oil that is heated to 140～200 degree is poured in the raw material of mixing in container.
2. method according to claim 1, is characterized in that, also comprises:
After the edible oil pouring into is cooling, pours monosodium glutamate into and stir.
3. method according to claim 2, is characterized in that, described thick chilli sauce is to be made by the raw material of following mass parts: 600 parts, capsicum, 100 parts, Chinese prickly ash, 300 parts, ginger, 350 parts, garlic, 520 parts, soy sauce, 250 parts of monosodium glutamates, 100 parts of salt, 2400 parts of edible oils.
4. method according to claim 1, is characterized in that,
The capsicum of having fried is broken, that Chinese prickly ash is last, ginger is broken, garlic is broken, edible salt is poured container for stirring into is even, then pour soy sauce into and soak 40 minutes.
5. method according to claim 1, is characterized in that,
The edible oil that is heated to 170 degree is poured in the raw material of mixing in container.
6. method according to claim 1, is characterized in that,
It is broken that described capsicum is processed into the capsicum of 1mm～5mm.
7. method according to claim 1, is characterized in that,
It is little broken that described ginger is processed into 0.1mm～2mm.
8. method according to claim 1, is characterized in that,
It is little broken that described garlic is processed into 0.1mm～2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310192129.2A CN104172105A (en) | 2013-05-22 | 2013-05-22 | Preparation method of chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310192129.2A CN104172105A (en) | 2013-05-22 | 2013-05-22 | Preparation method of chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172105A true CN104172105A (en) | 2014-12-03 |
Family
ID=51953671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310192129.2A Pending CN104172105A (en) | 2013-05-22 | 2013-05-22 | Preparation method of chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172105A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455103A (en) * | 2015-11-20 | 2016-04-06 | 石台县小菜一碟农产品有限公司 | Canned Chiles Serrano sauce and preparation method thereof |
| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2257011A (en) * | 1991-06-28 | 1993-01-06 | Palm Beach Seafood Restaurant | Chilli sauce and its method of production |
| CN102823845A (en) * | 2012-09-14 | 2012-12-19 | 王晓秋 | Manufacturing method of special chili sauce |
-
2013
- 2013-05-22 CN CN201310192129.2A patent/CN104172105A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2257011A (en) * | 1991-06-28 | 1993-01-06 | Palm Beach Seafood Restaurant | Chilli sauce and its method of production |
| CN102823845A (en) * | 2012-09-14 | 2012-12-19 | 王晓秋 | Manufacturing method of special chili sauce |
Non-Patent Citations (1)
| Title |
|---|
| 赵德安: "蒜蓉辣酱", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455103A (en) * | 2015-11-20 | 2016-04-06 | 石台县小菜一碟农产品有限公司 | Canned Chiles Serrano sauce and preparation method thereof |
| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology 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 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |
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| RJ01 | Rejection of invention patent application after publication |