CN104223006B - A kind of fresh chilli sauce and preparation method thereof - Google Patents
A kind of fresh chilli sauce and preparation method thereof Download PDFInfo
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- CN104223006B CN104223006B CN201310231858.4A CN201310231858A CN104223006B CN 104223006 B CN104223006 B CN 104223006B CN 201310231858 A CN201310231858 A CN 201310231858A CN 104223006 B CN104223006 B CN 104223006B
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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 present invention discloses a kind of fresh chilli sauce and preparation method thereof, belongs to plant field of seasoning.This major ingredient comprises capsicum, and described raw material and quality proportioning are: capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=4.5-5.5:0.8-1.2:0.5-0.7:0.25-0.35:0.3-0.5:0.25-0.35:0.15-0.25:1.3-1.7:0.5-0.7:0.4-0.6:1.4-1.6:0.45-0.6:0.8-1.2.A preparation method for fresh chilli sauce, comprises the preparation of step capsicum Rong, the preparation at garlic solvent and ginger end, mixed culture fermentation.This fresh chilli sauce color and luster is ruddy, delicious flavour, can meet the needs of current people to cuisines taste.
Description
Technical field
The present invention relates to a kind of sauce and preparation method thereof, particularly a kind of fresh chilli sauce and preparation method thereof, belong to plant field of seasoning.
Background technology
At present, along with reform and opening-up, the development that deepens continuously of food service industry, people's income improves constantly, people are to living standard, food quality there has also been new requirement simultaneously, thick chilli sauce is as a kind of rather well received flavouring, very large ratio is occupied in Condiment Market, annual consumption is also larger, the special area higher in some humidity and province, capsicum product is the necessary article of often eating, in order to cater to this demand, businessman have developed the thick chilli sauce condiment of various function and taste, there is spice type, dry peppery type, micro-peppery product etc., although occur of all kinds in the market, thick chilli sauce various in style, these thick chilli sauce or the making of employing chilli, make and cannot experience out fresh pepper flavor, the pursuit of people to the new taste of thick chilli sauce cannot be met, thick chilli sauce processing current especially cannot retain the original delicate flavour of capsicum, be not reflected the delicate flavour of capsicum in the product, therefore the new demand of broad masses to cuisines taste fresh chilli sauce can not be met.
Summary of the invention
The present invention is for providing a kind of fresh chilli sauce and preparation method thereof.
A kind of fresh chilli sauce provided by the present invention and preparation method thereof, a kind of fresh chilli sauce, major ingredient comprises capsicum, described raw material and quality proportioning as follows:
Capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=4.5-5.5:0.8-1.2:0.5-0.7:0.25-0.35:0.3-0.5:0.25-0.35:0.15-0.25:1.3-1.7:0.5-0.7:0.4-0.6:1.4-1.6:0.45-0.6:0.8-1.2, described raw material and quality proportioning as follows: capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=5:1:0.6:0.3:0.4:0.3:0.2:1.5:0.6:0.5:1.5:0.5:1, containing capsicum quality 0.08-0.11 edible salt doubly in described fresh chilli sauce.A kind of preparation method of fresh chilli sauce, the raw material of described fresh chilli sauce and quality proportioning are capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=4.5-5.5:0.8-1.2:0.5-0.7:0.25-0.35:0.3-0.5:0.25-0.35:0.15-0.25:1.3-1.7:0.5-0.7:0.4-0.6:1.4-1.6:0.45-0.6:0.8-1.2, comprises following preparation process:
(1) preparation of capsicum Rong, comprises step:
(1.1) select a fresh capsicum full greatly, without white point, without rotting, being cleaned, drying;
(1.2) be that 2---5 millimeter is placed in container by the peppery size that is crushed to after drying;
(1.3) capsicum after pulverizing is put into pot and open intense fire 15-20 minute, after having the sound of whip, moderate heat is to savory spilling;
(1.4) flour paste intense fire is poured into;
(1.5) intense fire is to pouring the extremely fresh soy sauce of chickens' extract, monosodium glutamate, light soy sauce, white sugar, fish sauce, U.S.A into when giving out giving off a strong fragrance, and temperature reaches 110 degrees Celsius to 120 degrees Celsius truces;
(2) preparation at garlic solvent and ginger end, comprises the following steps:
(2.1) to select large, young without the garlic rotted, clean, dry;
(2.2) ginger peeling, cleans appearance, dries;
(2.3) garlic is young, ginger is stirred to together, is ground into the particle of size 2---3 millimeter;
(2.4) with big fire by edible oil rusting to 110 degrees Celsius to 130 degrees Celsius, the garlic crushed, ginger end are poured into and are stirred;
(2.5) garlic solvent ginger end is exploded and is pulled out by moderate heat, is poured into by frying oil in the capsicum Rong prepared and stirs;
(2.6) garlic solvent exploded, ginger end are poured in pot add Steamed fish soy sauce, fresh peppery dew moderate heat stir-fries out fragrance before stewing;
(3) mixed culture fermentation:
Capsicum Rong step (1) and step (2) prepared, garlic solvent and ginger end are poured in a container, and the edible salt adding capsicum quality 0.1 times stirs, and close spontaneous fermentation and namely obtain fresh chilli sauce in 7 to 9 days.
A kind of fresh chilli sauce provided by the present invention and preparation method thereof, employing fresh chilli makes, the frying time is short, in manufacturing process, temperature is not high, effectively can keep the delicate flavour of capsicum, fresh peppery dew in raw material, chickens' extract, monosodium glutamate, fish sauce, , the extremely fresh soy sauce of U.S.A: Steamed fish soy sauce etc. adopt the more effective enhancing of rational proportioning and improve the delicate flavour sense of fresh chilli sauce, and do not produce other disagreeable taste, the present invention is without anticorrosive additive, other additive environmental protection, manufacturing process is pollution-free, the fresh chilli sauce color and luster made is ruddy, maintain the delicate flavour in original fresh capsicum, coordinate other raw material, taste is delicious especially, the needs of current people to cuisines taste can be met.
Detailed description of the invention
In order to explain enforcement of the present invention more fully, provide embodiment of the present invention, these embodiments are only to elaboration of the present invention, do not limit the scope of the invention.Raw material used in of the present invention, garlic son refers to garlic, fresh peppery dew, chickens' extract, monosodium glutamate, fish sauce, white sugar, the extremely fresh soy sauce of U.S.A, light soy sauce: Steamed fish soy sauce all can be buied in commodity from the market.
Embodiment 1:
Get fresh chilli 5kg, according to capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=5:1:0.6:0.3:0.4:0.3:0.2:1.5:0.6:0.5:1.5:0.5:1 gets other material, makes according to following steps:
(1) preparation of capsicum Rong, comprises step:
(1.1) select a fresh capsicum full greatly, without white point, without rotting, being cleaned, drying;
(1.2) by the Capsicum crushing size after drying most 2---5 millimeter be placed in container;
(1.3) capsicum after pulverizing is put into pot and open intense fire 15-20 minute, after having the sound of whip, moderate heat is to savory spilling;
(1.4) flour paste intense fire is poured into;
(1.5) intense fire is to pouring the extremely fresh soy sauce of chickens' extract, monosodium glutamate, light soy sauce, white sugar, fish sauce, U.S.A into when giving out giving off a strong fragrance, and temperature reaches 110 degrees Celsius to 120 degrees Celsius truces;
(2) preparation at garlic solvent and ginger end, comprises the following steps:
(2.1) to select large, young without the garlic rotted, clean, dry;
(2.2) ginger peeling, cleans appearance, dries;
(2.3) garlic is young, ginger is stirred to together, is ground into the particle of size 2---3 millimeter;
(2.4) with big fire by edible oil rusting to 120 degrees Celsius, the garlic crushed, ginger end are poured into and are stirred;
(2.5) garlic solvent ginger end is exploded and is pulled out by moderate heat, is poured into by frying oil in the capsicum Rong prepared and stirs;
(2.6) garlic solvent exploded, ginger end are poured in pot add Steamed fish soy sauce, fresh peppery dew moderate heat stir-fries out fragrance before stewing;
(3) mixed culture fermentation:
Capsicum Rong step (1) and step (2) prepared, garlic solvent and ginger end are poured in a container, and the edible salt adding capsicum quality 0.1 times stirs, and close spontaneous fermentation and namely obtain fresh chilli sauce in 7 to 9 days.
Embodiment 2:
Get fresh chilli 3kg, according to capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=5:0.9:0.5:0.35:0.4:0.35:0.2:1.6:0.6:0.6:1.4:0.5:1.1, for other material, makes according to following steps:
(1) preparation of capsicum Rong, comprises step:
(1.1) select a fresh capsicum full greatly, without white point, without rotting, being cleaned, drying;
(1.2) be that 2---5 millimeter is placed in container by Capsicum crushing to the size after drying;
(1.3) capsicum after pulverizing is put into pot and open intense fire 15-20 minute, after having the sound of whip, moderate heat is to savory spilling;
(1.4) flour paste intense fire is poured into;
(1.5) intense fire is to pouring the extremely fresh soy sauce of chickens' extract, monosodium glutamate, light soy sauce, white sugar, fish sauce, U.S.A into when giving out giving off a strong fragrance, and temperature reaches 110 degrees Celsius to 120 degrees Celsius truces;
(2) preparation at garlic solvent and ginger end, comprises the following steps:
(2.1) to select large, young without the garlic rotted, clean, dry;
(2.2) ginger peeling, cleans appearance, dries;
(2.3) garlic is young, ginger is stirred to together, is ground into the particle of size 2---3 millimeter;
(2.4) with big fire by edible oil rusting to 130 degrees Celsius, the garlic crushed, ginger end are poured into and are stirred;
(2.5) garlic solvent ginger end is exploded and is pulled out by moderate heat, is poured into by frying oil in the capsicum Rong prepared and stirs;
(2.6) garlic solvent exploded, ginger end are poured in pot add Steamed fish soy sauce, fresh peppery dew moderate heat stir-fries out fragrance before stewing;
(3) mixed culture fermentation:
Capsicum Rong step (1) and step (2) prepared, garlic solvent and ginger end are poured in a container, and the edible salt adding capsicum quality 0.09 times stirs, and close spontaneous fermentation and namely obtain fresh chilli sauce in 7 to 9 days.
After detailed description embodiments of the present invention, the personage being familiar with this technology can be well understood to, do not departing under above-mentioned claim and spirit and can carry out various change and amendment, all above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all belong to the scope of technical solution of the present invention, and the present invention is not also limited to the embodiment of example in description.
Claims (4)
1. a fresh chilli sauce, major ingredient comprises capsicum, it is characterized in that: described raw material and quality proportioning as follows:
Capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=4.5-5.5:0.8-1.2:0.5-0.7:0.25-0.35:0.3-0.5:0.25-0.35:0.15-0.25:1.3-1.7:0.5-0.7:0.4-0.6:1.4-1.6:0.45-0.6:0.8-1.2.
2. a kind of fresh chilli sauce according to claim 1, is characterized in that: described raw material and quality proportioning as follows: capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=5:1:0.6:0.3:0.4:0.3:0.2:1.5:0.6:0.5:1.5:0.5:1.
3. a kind of fresh chilli sauce according to claim 1, is characterized in that: containing capsicum quality 0.08-0.11 edible salt doubly in described fresh chilli sauce.
4. the preparation method of a fresh chilli sauce, the raw material of described fresh chilli sauce and quality proportioning are capsicum: garlic is young: fresh peppery dew: chickens' extract: monosodium glutamate: fish sauce: white sugar: flour paste: the extremely fresh soy sauce of U.S.A: ginger: light soy sauce: Steamed fish soy sauce: edible oil=4.5-5.5:0.8-1.2:0.5-0.7:0.25-0.35:0.3-0.5:0.25-0.35:0.15-0.25:1.3-1.7:0.5-0.7:0.4-0.6:1.4-1.6:0.45-0.6:0.8-1.2, is characterized in that: comprise following preparation process:
(1) preparation of capsicum Rong, comprises step:
(1.1) select a fresh capsicum full greatly, without white point, without rotting, being cleaned, drying;
(1.2) be that 2---5 millimeter is placed in container by Capsicum crushing to the size after drying;
(1.3) capsicum after pulverizing is put into pot and open intense fire 15-20 minute, after having the sound of whip, moderate heat is to savory spilling;
(1.4) flour paste intense fire is poured into;
(1.5) intense fire is to pouring the extremely fresh soy sauce of chickens' extract, monosodium glutamate, light soy sauce, white sugar, fish sauce, U.S.A into when giving out giving off a strong fragrance, and temperature reaches 110 degrees Celsius to 120 degrees Celsius truces;
(2) preparation at garlic solvent and ginger end, comprises the following steps:
(2.1) to select large, young without the garlic rotted, clean, dry;
(2.2) ginger peeling, cleans appearance, dries;
(2.3) garlic is young, ginger is stirred to together, is ground into the particle of size 2---3 millimeter;
(2.4) with big fire by edible oil rusting to 110 degrees Celsius to 130 degrees Celsius, the garlic crushed, ginger end are poured into and are stirred;
(2.5) garlic solvent ginger end is exploded and is pulled out by moderate heat, is poured into by frying oil in the capsicum Rong prepared and stirs;
(2.6) garlic solvent exploded, ginger end are poured in pot add Steamed fish soy sauce, fresh peppery dew moderate heat stir-fries out fragrance before stewing;
(3) mixed culture fermentation: capsicum Rong step (1) and step (2) prepared, garlic solvent and ginger end are poured in a container, and the edible salt adding capsicum quality 0.1 times stirs, closes spontaneous fermentation and namely obtains fresh chilli sauce in 7 to 9 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310231858.4A CN104223006B (en) | 2013-06-13 | 2013-06-13 | A kind of fresh chilli sauce and preparation method thereof |
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| CN104223006B true CN104223006B (en) | 2016-04-06 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105995936A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned Korean hot pepper paste |
| CN109588693A (en) * | 2019-01-03 | 2019-04-09 | 张静 | Mustard pungent flavor sauce |
| CN110122844A (en) * | 2019-05-07 | 2019-08-16 | 四川旅游学院 | A kind of compound pericarpium zanthoxyli sauce and preparation method thereof |
| CN111743135A (en) * | 2020-06-22 | 2020-10-09 | 王永刚 | Multipurpose seasoning |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1428098A (en) * | 2001-12-28 | 2003-07-09 | 李胜江 | Hot pepper sauce and its production method |
| CN102972744A (en) * | 2012-12-29 | 2013-03-20 | 黄山市牯牛降酿造食品有限责任公司 | Chilli sauce preparing method |
| CN102987358A (en) * | 2012-11-29 | 2013-03-27 | 王忠举 | Chili sauce and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1428098A (en) * | 2001-12-28 | 2003-07-09 | 李胜江 | Hot pepper sauce and its production method |
| CN102987358A (en) * | 2012-11-29 | 2013-03-27 | 王忠举 | Chili sauce and preparation method thereof |
| CN102972744A (en) * | 2012-12-29 | 2013-03-20 | 黄山市牯牛降酿造食品有限责任公司 | Chilli sauce preparing method |
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