CN104323218A - Production of special flavor chili sauce - Google Patents

Abstract

A characteristic innovation of traditional chili sauce and a preparation method thereof belong to the technical field of food processing. Raw materials include Chaotian pepper, bean paste, salt, Chaohu dried 100-meter shrimp, rapeseed oil, sesame oil, garlic, ginger, sugar, monosodium glutamate, and sesame; the best formula is Chaotian pepper: broad bean paste: salt: Chaohu dried white rice and shrimp The ratio is about 16:8:1:3, and other ingredients are weighed and added according to the weight ratio. The color of the product of the present invention is reddish brown, bright and shiny, does not add any pigments and preservatives, maintains the nutritional content and crispy taste of fresh chili peppers, has a unique sauce aroma and fresh aroma, mellow taste, spicy and refreshing taste, appetizing Served with rice, it can be used as a side dish or as a seasoning for cooking and processing.

Description

Preparation of a special flavor chili sauce

technical field

The invention relates to the production of special flavor chili sauce, which belongs to the technical field of food processing.

Background technique

In my country's traditional food culture, the spicy condiment with capsicum as the main raw material is very popular among the people. Chili sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. Currently, chili sauce products on the market are mostly made of dried chili peppers, which emphasizes the spiciness while ignoring the unique spiciness and taste of fresh chili peppers. In addition, the taste is monotonous, the nutrition is single, the salt content is high, the fermentation cycle is long in the processing process, the quality is unstable, and preservatives are added to prolong the shelf life, which is not conducive to human health.

Contents of the invention

The object of the present invention is to provide a kind of chilli sauce with shrimp sauce flavor with balanced nutrition, healthy, fresh and spicy, refreshing and local characteristics and its preparation method.

The special flavor chili sauce provided by the invention is characterized in that: the raw materials include chili pepper, broad bean paste, salt, Chaohu dried 100-meter shrimp, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, and sesame; Among the 500g finished products, there are 167-174g of Chaotian pepper, 87-94g of broad bean paste, 11-18g of table salt, 29-36g of Chaohu dried 100-meter shrimp, 85-90g of rapeseed oil, a little sesame oil, 25-30g of garlic, Ginger 25-29g, sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g.

The present invention selects the broad bean paste as the base sauce, and the preparation of the broad bean paste is to mix the broad bean and wheat flour and seal it to mold naturally. After drying, add the cooled glutinous rice porridge, add salt according to the sauce-to-salt ratio of 10:1, cool, stir and dry for about half a month. The special chili sauce and broad bean sauce prepared by this method have moderate saltiness, strong fragrance and long mouthfeel.

In the present invention, ingredients of dried 100-meter shrimp are added to the chili sauce. Among the selected raw materials, the dried 100-meter shrimp is a local characteristic shrimp species in Chaohu, Anhui, generally 3-6 cm, with white flesh and yellow seeds, very thin carapace, and slightly brown spots. Chaohu dried shrimp has high nutritional value and economic value. Every hectogram contains 47.6 grams of protein, 0.5 grams of fat, and a large amount of inorganic salts and multivitamins. Not only the nutritional content of the chili sauce is improved, but also the taste of the chili sauce is more delicious.

The color of the product of the present invention is reddish brown, bright and shiny, without adding any pigment and preservative, thereby further improving the quality of chili sauce, basically maintaining the nutritional content of chili peppers, and also maintaining the crispy taste of fresh chili peppers, which has a unique flavor. The sauce aroma and the fresh aroma of shrimp, the taste is spicy and refreshing, and it can promote appetite. It can be used as a food or as a seasoning for cooking and other processes. The base sauce is a fermented sauce with a long shelf life, thereby indirectly ensuring the shelf life of the prepared chili sauce.

The preparation method of the present invention: select fresh chili peppers with bright red color, no mildew, no impurities, intact individuals and sufficient spicy taste. Wash and drain, remove the moth-eaten and moldy parts of the Chaotian pepper, remove the stalk and stalk, cut into small pieces of about 1 cm, put it in a bowl, sprinkle with salt and marinate for 2 hours. Peel and chop the ginger, peel the dried garlic, remove the roots, and chop. Mix and fry all the raw and auxiliary materials for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, seal them with sesame oil, sprinkle with fried sesame seeds, seal the lids, and sterilize after cooling to get the finished product.

Detailed ways

Below are several specific embodiments of the present invention, further illustrate the present invention, but the present invention is not limited to this implementation.

Example 1

Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 174g, broad bean paste is 94g, salt is 11g, Chaohu dried 100-meter shrimp is 36g, rapeseed oil is 87g, a little sesame oil, garlic 29g, Ginger 29g, sugar 29g, monosodium glutamate 6g, sesame 12g.

The concrete preparation method of this special flavor chili sauce is as follows:

Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and moldy parts of Chaotian pepper, remove the stalk and stalk, weigh 174g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 11g of salt and marinate for 2 hours. Peel and chop 29g of ginger, and chop 29g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, sprinkle 12g of fried sesame seeds, seal the lid with sesame oil, and sterilize after cooling. to get the finished product.

Example 2

Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 167g, broad bean paste is 87g, salt is 18g, Chaohu dried 100-meter shrimp is 29g, rapeseed oil is 85g, a little sesame oil, garlic 25g, Ginger 25g, sugar 25g, monosodium glutamate 5g, sesame 10g.

The concrete preparation method of this special flavor chili sauce is as follows:

Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stalk and stalk, weigh 167g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 18g of salt and marinate for 2 hours. Peel and chop 25g of ginger, and chop 25g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, sprinkle 10g of fried sesame seeds, seal them with sesame oil, seal the caps, and sterilize after cooling. to get the finished product.

Claims (11)

1. the making of a kind of characteristic local flavor chili sauce, it is characterized in that: comprise Chaotian pepper, broad bean paste, salt, Chaohu dried 100 rice shrimps, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, sesame; Its composition ratio is In every 500g finished product, there are 167-174g of Chaotian pepper, 87-94g of broad bean paste, 11-18g of table salt, 29-36g of Chaohu dried 100-meter shrimp, 85-90g of rapeseed oil, a little sesame oil, and 25-30g of garlic , ginger 25-29g, sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g. 2. The making of a kind of special flavor chili sauce according to claim 1, the steps include: selecting bright red color and luster, no mildew, no impurities, individual integrity, and fresh chili peppers with enough spicy taste. 3. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stem and stem, cut into small pieces of about 1cm, put them in a bowl, sprinkle with salt and marinate for 2 hours. 4. Peel and chop the ginger, peel the dried garlic, remove the roots, and chop. 5. Mix all the raw and auxiliary materials, stir-fry at about 100°C for 10 minutes, stir evenly, fill it in a hot glass bottle while it is hot, seal it with sesame oil, sprinkle with fried sesame seeds, and seal the lid , after cooling and sterilization, the finished product is obtained. 6. The production of a special-flavor chili sauce according to claim 1, characterized in that rapeseed oil is fried at a temperature of about 100°C for 10 minutes, the purpose is to evaporate a certain amount of water, so that the material has a certain viscosity , and can boil out the aroma and nutrients in pepper, garlic and other materials to increase the aroma and make the taste mellow and harmonious. 7. Moreover, this temperature can kill most of the bacteria, and can try to keep the nutritional content of the product from being lost. 8. The making of a kind of characteristic local flavor chili sauce according to claim 1 is characterized in that the preparation of described broad bean sauce is that broad beans and wheat flour are mixed and naturally fermented, and are placed on a sieve and sealed with a cloth bag to mold naturally. 9. After drying, add the cooled glutinous rice porridge, add salt according to the sauce-to-salt ratio of 10:1, stir after fully cooling, and let it dry for about half a month (stir fully every day). 10. The making of a kind of special flavor chili sauce according to claim 1 is characterized in that the dry 100-meter shrimp in the selected raw material is the local characteristic shrimp species in Chaohu, Anhui, which has very high nutritional value and economic value, generally 3 -6 cm, white flesh, yellow seeds, very thin carapace, slightly brown spots. 11. The making of a kind of special flavor chili sauce according to claim 1, characterized in that without adding any preservatives, it can be stored for 6-8 months under refrigeration, and can be stored for 3 months under normal temperature about.