CN104273517A - Chilli sauce and making method thereof - Google Patents
Chilli sauce and making method thereof Download PDFInfo
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- CN104273517A CN104273517A CN201410591121.8A CN201410591121A CN104273517A CN 104273517 A CN104273517 A CN 104273517A CN 201410591121 A CN201410591121 A CN 201410591121A CN 104273517 A CN104273517 A CN 104273517A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 title claims description 50
- 240000002234 Allium sativum Species 0.000 claims abstract description 31
- 235000004611 garlic Nutrition 0.000 claims abstract description 31
- 235000004347 Perilla Nutrition 0.000 claims abstract description 25
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 24
- 235000020232 peanut Nutrition 0.000 claims abstract description 24
- 240000006677 Vicia faba Species 0.000 claims abstract description 23
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 23
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 23
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 23
- 239000003549 soybean oil Substances 0.000 claims abstract description 23
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000019991 rice wine Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract 18
- 244000124853 Perilla frutescens Species 0.000 claims abstract 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 20
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 20
- 235000018262 Arachis monticola Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 16
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 239000012043 crude product Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000011580 syndromic disease Diseases 0.000 abstract description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 206010000234 Abortion spontaneous Diseases 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 208000015994 miscarriage Diseases 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 208000000995 spontaneous abortion Diseases 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 16
- 229920003266 Leaf® Polymers 0.000 description 13
- 241000207961 Sesamum Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 11
- 235000002566 Capsicum Nutrition 0.000 description 7
- 239000001390 capsicum minimum Substances 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses chilli sauce and a making method thereof, belonging to the technical field of sauce. The chilli sauce is prepared from 100 parts of dry red pepper, 20-40 parts of soybean oil, 15-20 parts of broad bean, 15-20 parts of peanuts, 15-20 parts of sesame, 15-20 parts of perilla leaf, 20-40 parts of glutinous rice wine, 10-30 parts of table vinegar, 8-12 parts of salt, 8-12 parts of soybean sauce, 5-15 parts of garlic and 5-15 parts of ginger. The method comprises the following steps: pretreating the dry red pepper, soybean oil, broad bean, peanuts, sesame, garlic, ginger and perilla leaf, mixing, adding the salt and soybean sauce, and mixing to be uniform; adding the glutinous rice wine and table vinegar, and stirring to be uniform; and finally, adding the mixture into a jar, adding water for boiling, closing the fire, cooling, and sealing for 3-5 days. The chilli sauce is red in color and strong in flavor, has the flavor similar to the fermented chilli sauce and has the effects of dispelling cold and relieving exterior syndromes, opening the inhibited lung-energy and relieving a cough, regulating vital energy and regulating the middle warmer, preventing miscarriage and detoxifying.
Description
Technical field
The present invention relates to tartar sauce technical field, especially a kind of thick chilli sauce and preparation method thereof.
Background technology
Capsicum, cry again kind peppery, sea is peppery, spicy, the Qin are peppery, being a kind of fruit of Solanaceae capsicum plants, is 1 year or limited herbaceos perennial.Capsicum usually conically or Long Circle, in green during prematurity, becomes cerise, yellow or purple after maturation, the most common with redness.Containing abundant vitamin C, beta carotene, folic acid, magnesium and potassium in capsicum; Also containing capsicim in capsicum, there is anti-inflammatory and antioxidation, contribute to the risk reducing heart disease, some cancer and some other chronic disease occurred with age growth.
The vitamin C contained in capsicum occupies the first place of vegetables, and also containing the abundant mineral matter such as calcium, iron, medical expert thinks, capsicum can alleviate chest abdomen crymodynia, prevents dysentery, kills and presses down stomach abdomen entozoa, controls heart disease and coronary sclerosis; Can also oral mucosa be stimulated, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion.Thick chilli sauce has unique sense of taste because of it, become a kind of appetizing food of people's hobby, but existing thick chilli sauce kind is few, local flavor is single and nutrition is unbalanced.
Summary of the invention
Problem to be solved by this invention is to provide a kind of nutritious, fragrant delicious thick chilli sauce and preparation method thereof.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
Be made up of the raw material of following weight portion:
Chilli 100 parts, soybean oil 20-40 part, broad bean 15-20 part, peanut 15-20 part, sesame 15-20 part, perilla leaf 15-20 part, glutinous rice wine 20-40 part, vinegar 10-30 part, salt 8-12 part, soy sauce 8-12 part, garlic 5-15 part, ginger 5-15 part.
In technique scheme, scheme can also be more specifically: be made up of the raw material of following weight portion:
Chilli 100 parts, soybean oil 20 parts, broad bean 20 parts, peanut 15 parts, sesame 20 parts, perilla leaf 15 parts, glutinous rice wine 20 parts, vinegar 30 parts, salt 8 parts, 8 parts, soy sauce, 5 parts, garlic, 5 parts, ginger.
Further: to be made up of the raw material of following weight portion:
Chilli 100 parts, soybean oil 40 parts, broad bean 15 parts, peanut 20 parts, sesame 15 parts, perilla leaf 20 parts, glutinous rice wine 40 parts, vinegar 10 parts, salt 12 parts, 12 parts, soy sauce, 15 parts, garlic, 15 parts, ginger.
The preparation method of above-mentioned thick chilli sauce the steps include:
(1) pretreatment of raw material
The process of chilli: chilli is conscientiously selected, stalk, puts into hot water and soaks 15-30 minute until chilli fully absorbs water, drain, and is then pulverized by chilli, crosses 50 mesh sieves, for subsequent use;
Soybean oil pretreatment: soybean oil is heated, puts into tableted garlic, removing beans taste, pull garlic out, oil cools, for subsequent use;
Broad bean pretreatment: boiled by broad bean, stirs into mud, for subsequent use;
Peanut and sesame pretreatment: respectively peanut and sesame are fried, and be broken into powder respectively, for subsequent use;
Garlic, ginger and perilla leaf pretreatment: garlic, ginger, perilla leaf are cleaned respectively and dries, be then chopped into Rong respectively, for subsequent use;
(2) mix
Obtained for step (1) chilli powder, soybean oil, broad bean mud, peanut powder, black sesame powder and garlic solvent, Jiang Rong, purple perilla Rong are mixed with salt, soy sauce, then adds glutinous rice wine and vinegar stirs, obtain thick chilli sauce crude product;
(3) boiling
Thick chilli sauce crude product is put into boccaro tank, then adds the water accounting for thick chilli sauce crude product gross mass 10% and carry out boiling, after boiling, little fire boils 15-30 minute again, Guan Huo, proceed to shady and cool place dry in the air cool after, seal 3-5 days and get final product.
Owing to adopting technique scheme, the thick chilli sauce tool that the present invention makes has the following advantages:
Owing to adding glutinous rice wine and peanut and sesame, gained thick chilli sauce color and luster is scarlet, aromatic flavour, also has the fragrance of similar fermentation pepper sauce; Again owing to adding perilla leaf, perilla leaf has unique plant flavour and abundant string, and has expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, and regulating the flow of Qi and the middle Jiao is antiabortive, effect of removing toxic substances, makes the thick chilli sauce not only delicious effect also having health care and disease cure of nutritious, fragrance made.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1:
Adopt chilli 100 grams, soybean oil 20 grams, broad bean 20 grams, peanut 15 grams, sesame 20 grams, perilla leaf 15 grams, glutinous rice wine 20 grams, vinegar 30 grams, salt 8 grams, 8 grams, soy sauce, 5 grams, garlic, 5 grams, ginger,
Its making step is:
(1) pretreatment of raw material
The process of chilli: conscientiously selected by 100 grams of chilli, stalk, puts into hot water and soaks 15 minutes until chilli fully absorbs water, drain, then pulverized by chilli, cross 50 mesh sieves, for subsequent use;
Soybean oil pretreatment: by 20 grams of soybean oil heating, put into tableted garlic, removing beans taste, pull garlic out, oil cools, for subsequent use;
Broad bean pretreatment: 20 grams of broad beans are boiled, stirs into mud, for subsequent use;
Peanut and sesame pretreatment: respectively 15 grams of peanuts and 20 grams of sesames are fried, and be broken into powder respectively, for subsequent use;
Garlic, ginger and perilla leaf pretreatment: 5 grams of garlics, 5 grams of ginger, 15 grams of perilla leafs are cleaned respectively and dried, is then chopped into Rong respectively, for subsequent use;
(2) mix
Obtained for step (1) chilli powder, soybean oil, broad bean mud, peanut powder, black sesame powder and garlic solvent, Jiang Rong, purple perilla Rong are mixed with 30 grams of salt, 8 grams of soy sauce, then adds 20 grams of glutinous rice wines and 30 grams of vinegars stir, obtain thick chilli sauce crude product;
(3) boiling
Thick chilli sauce crude product is put into boccaro tank, then adds the water accounting for thick chilli sauce crude product gross mass 10% and carry out boiling, after boiling, little fire boils 15 minutes again, Guan Huo, proceed to shady and cool place dry in the air cool after, seal 3 days and get final product.
Embodiment 2:
Adopt chilli 100 grams, soybean oil 40 grams, broad bean 15 grams, peanut 20 grams, sesame 15 grams, perilla leaf 20 grams, glutinous rice wine 40 grams, vinegar 10 grams, salt 12 grams, 12 grams, soy sauce, 15 grams, garlic, 15 grams, ginger,
Its making step is:
(1) pretreatment of raw material
The process of chilli: conscientiously selected by 100 grams of chilli, stalk, puts into hot water and soaks 15-30 minute until chilli fully absorbs water, drain, and is then pulverized by chilli, crosses 50 mesh sieves, for subsequent use;
Soybean oil pretreatment: by 40 grams of soybean oil heating, put into tableted garlic, removing beans taste, pull garlic out, oil cools, for subsequent use;
Broad bean pretreatment: 15 grams of broad beans are boiled, stirs into mud, for subsequent use;
Peanut and sesame pretreatment: respectively 20 grams of peanuts and 15 grams of sesames are fried, and be broken into powder respectively, for subsequent use;
Garlic, ginger and perilla leaf pretreatment: 15 grams of garlics, 15 grams of ginger, 20 grams of perilla leafs are cleaned respectively and dried, is then chopped into Rong respectively, for subsequent use;
(2) mix
Obtained for step (1) chilli powder, soybean oil, broad bean mud, peanut powder, black sesame powder and garlic solvent, Jiang Rong, purple perilla Rong are mixed with 12 grams of salt, 12 grams of soy sauce, then adds 40 grams of glutinous rice wines and 10 grams of vinegars stir, obtain thick chilli sauce crude product;
(3) boiling
Thick chilli sauce crude product is put into boccaro tank, then adds the water accounting for thick chilli sauce crude product gross mass 10% and carry out boiling, after boiling, little fire boils 30 minutes again, Guan Huo, proceed to shady and cool place dry in the air cool after, seal 5 days and get final product.
Claims (4)
1. a thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 100 parts, soybean oil 20-40 part, broad bean 15-20 part, peanut 15-20 part, sesame 15-20 part, perilla leaf 15-20 part, glutinous rice wine 20-40 part, vinegar 10-30 part, salt 8-12 part, soy sauce 8-12 part, garlic 5-15 part, ginger 5-15 part.
2. thick chilli sauce according to claim 1, is characterized in that being made up of the raw material of following weight portion:
Chilli 100 parts, soybean oil 20 parts, broad bean 20 parts, peanut 15 parts, sesame 20 parts, perilla leaf 15 parts, glutinous rice wine 20 parts, vinegar 30 parts, salt 8 parts, 8 parts, soy sauce, 5 parts, garlic, 5 parts, ginger.
3. thick chilli sauce according to claim 1, is characterized in that being made up of the raw material of following weight portion:
Chilli 100 parts, soybean oil 40 parts, broad bean 15 parts, peanut 20 parts, sesame 15 parts, perilla leaf 20 parts, glutinous rice wine 40 parts, vinegar 10 parts, salt 12 parts, 12 parts, soy sauce, 15 parts, garlic, 15 parts, ginger.
4. a preparation method for thick chilli sauce, is characterized in that the raw material adopting following weight portion:
Chilli 100 parts, soybean oil 20-40 part, broad bean 15-20 part, peanut 15-20 part, sesame 15-20 part, perilla leaf 15-20 part, glutinous rice wine 20-40 part, vinegar 10-30 part, salt 8-12 part, soy sauce 8-12 part, garlic 5-15 part, ginger 5-15 part;
Making step is:
(1) pretreatment of raw material
The process of chilli: chilli is conscientiously selected, stalk, puts into hot water and soaks 15-30 minute until chilli fully absorbs water, drain, and is then pulverized by chilli, crosses 50 mesh sieves, for subsequent use;
Soybean oil pretreatment: soybean oil is heated, puts into tableted garlic, removing beans taste, pull garlic out, oil cools, for subsequent use;
Broad bean pretreatment: boiled by broad bean, stirs into mud, for subsequent use;
Peanut and sesame pretreatment: respectively peanut and sesame are fried, and be broken into powder respectively, for subsequent use;
Garlic, ginger and perilla leaf pretreatment: garlic, ginger, perilla leaf are cleaned respectively and dries, be then chopped into Rong respectively, for subsequent use;
(2) mix
Obtained for step (1) chilli powder, soybean oil, broad bean mud, peanut powder, black sesame powder and garlic solvent, Jiang Rong, purple perilla Rong are mixed with salt, soy sauce, then adds glutinous rice wine and vinegar stirs, obtain thick chilli sauce crude product;
(3) boiling
Thick chilli sauce crude product is put into boccaro tank, then adds the water accounting for thick chilli sauce crude product gross mass 10% and carry out boiling, after boiling, little fire boils 15-30 minute again, Guan Huo, proceed to shady and cool place dry in the air cool after, seal 3-5 days and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410591121.8A CN104273517A (en) | 2014-10-29 | 2014-10-29 | Chilli sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410591121.8A CN104273517A (en) | 2014-10-29 | 2014-10-29 | Chilli sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273517A true CN104273517A (en) | 2015-01-14 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410591121.8A Pending CN104273517A (en) | 2014-10-29 | 2014-10-29 | Chilli sauce and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273517A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
| CN107125705A (en) * | 2017-04-19 | 2017-09-05 | 马鞍山市十月丰食品有限公司 | Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof |
| CN107440073A (en) * | 2017-08-29 | 2017-12-08 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN108464489A (en) * | 2018-04-08 | 2018-08-31 | 四川农业大学 | A kind of flavor chilli sauce and preparation method thereof |
| CN108783397A (en) * | 2018-05-30 | 2018-11-13 | 余庆县农家人绿色食品开发有限公司 | A kind of jealous woman capsicum and preparation method thereof |
| CN112493463A (en) * | 2020-12-01 | 2021-03-16 | 江苏黎明食品集团有限公司 | Black garlic sauce and preparation method thereof |
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| JP4572263B1 (en) * | 2010-02-18 | 2010-11-04 | 学子 具志堅 | Iwayama Aoba Green Pepper Spice and its Manufacturing Method |
| CN102687849A (en) * | 2012-05-24 | 2012-09-26 | 马胜清 | Savory hot wild perilla sauce |
| CN103519138A (en) * | 2013-09-09 | 2014-01-22 | 陈付峰 | Spicy and hot yellow bean sauce |
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| CN1466900A (en) * | 2002-07-12 | 2004-01-14 | 辉 杨 | Low-fat flavour chilli sauce and method for making same |
| CN101744220A (en) * | 2008-12-04 | 2010-06-23 | 丁菊兰 | Chilli sauce formula and preparation method thereof |
| JP4572263B1 (en) * | 2010-02-18 | 2010-11-04 | 学子 具志堅 | Iwayama Aoba Green Pepper Spice and its Manufacturing Method |
| CN102687849A (en) * | 2012-05-24 | 2012-09-26 | 马胜清 | Savory hot wild perilla sauce |
| CN103519138A (en) * | 2013-09-09 | 2014-01-22 | 陈付峰 | Spicy and hot yellow bean sauce |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
| CN107125705A (en) * | 2017-04-19 | 2017-09-05 | 马鞍山市十月丰食品有限公司 | Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof |
| CN107440073A (en) * | 2017-08-29 | 2017-12-08 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN107440073B (en) * | 2017-08-29 | 2018-09-21 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN108464489A (en) * | 2018-04-08 | 2018-08-31 | 四川农业大学 | A kind of flavor chilli sauce and preparation method thereof |
| CN108783397A (en) * | 2018-05-30 | 2018-11-13 | 余庆县农家人绿色食品开发有限公司 | A kind of jealous woman capsicum and preparation method thereof |
| CN112493463A (en) * | 2020-12-01 | 2021-03-16 | 江苏黎明食品集团有限公司 | Black garlic sauce and preparation method thereof |
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