CN104323218A - Production of special flavor chili sauce - Google Patents

Production of special flavor chili sauce Download PDF

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Publication number
CN104323218A
CN104323218A CN201410671379.9A CN201410671379A CN104323218A CN 104323218 A CN104323218 A CN 104323218A CN 201410671379 A CN201410671379 A CN 201410671379A CN 104323218 A CN104323218 A CN 104323218A
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CN
China
Prior art keywords
sauce
thick chilli
chilli sauce
special flavor
chili sauce
Prior art date
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.)
Pending
Application number
CN201410671379.9A
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Chinese (zh)
Inventor
张帆
程轶群
余含露
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Anhui Normal University
Original Assignee
Anhui Normal University
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Filing date
Publication date
Application filed by Anhui Normal University filed Critical Anhui Normal University
Priority to CN201410671379.9A priority Critical patent/CN104323218A/en
Publication of CN104323218A publication Critical patent/CN104323218A/en
Pending legal-status Critical Current

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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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 provides a special innovation of traditional chili sauce and a production method of the chili sauce, belonging to the technical field of food processing. Raw materials comprise capsicum annuum, thick broad-bean sauce, table salt, Chaohu Lake dried Baimi shrimp meat, rapeseed oil, sesame oil, garlic, fresh ginger, white sugar, monosodium glutamate and sesames; and in the optimal formula, the ratio of capsicum annuum to the thick broad-bean sauce to the table salt to the Chaohu Lake dried Baimi shrimp meat is about 16 to 8 to 1 to 3; and other materials are weighed and added according to the weight ratios. The chili sauce has a reddish brown color and is bright and glossy; any pigment and preservative are not added; nutritional ingredients and crispy taste of fresh capsicum annuum are kept and the chili sauce has unique sauce flavor and delicious flavor and has a mellow taste; the chili sauce has a spicy taste and has an appetizing effect and can be eaten with rice; and the chili sauce can be used as a food eaten with the rice and also can be used as a seasoning to be used for cooking and processing.

Description

A kind of making of special flavor thick chilli sauce
Technical field
The present invention relates to a kind of making of special flavor thick chilli sauce, it belongs to food processing technology field.
Background technology
In the cooking culture that China is traditional, the pungent flavor product using capsicum as primary raw material liked by numerous people deeply.Thick chilli sauce can expelling wind and clearing away cold, stimulates the circulation of the blood and cause the muscles and joints to relax and has desinsection, the effect such as antipruritic; Thick chilli sauce goods many employings chilli is made in the market, pungent and the mouthfeel of fresh chilli uniqueness is have ignored while emphasizing pungent, taste is dull in addition, nutrition is single, salt content is higher, and in process, fermentation period is long, and quality is unstable, and be the interpolation anticorrisive agent that extends the shelf life, be unfavorable for health.
Summary of the invention
The object of the present invention is to provide a kind of balanced in nutrition, healthy, fresh peppery, tasty and refreshing and there is thick chilli sauce of the peeled shrimp Sauce flavor of local characteristic and preparation method thereof.
Special flavor thick chilli sauce provided by the invention, is characterized in that: raw material comprises capsicum annum fasciculatum, broad bean paste, salt, the dry hundred meters of peeled shrimps in Chaohu, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, sesame; Its component ratio is in every 500g finished product, and capsicum annum fasciculatum is 167-174g, and broad bean paste is 87-94g, and salt is 11-18g, the dry hundred meters of peeled shrimps in Chaohu are 29-36g, and rapeseed oil is 85-90g, and sesame oil is a little, garlic 25-30g, ginger 25-29g, white sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g.
The present invention selects broad bean paste to be end sauce, the preparation of broad bean paste be by broad bean and wheat flour mixing sealing nature mouldy.After drying, then add cooled glutinous rice congee, add salt according to sauce salt than 10:1, make about cooling and stirring airing two weeks.The characteristic chilli sauce broad bean paste saline taste obtained with this is moderate, and aromatic flavour, mouthfeel is long.
The present invention by adding the composition of dry hundred meters of peeled shrimps in thick chilli sauce, and in selected raw material, dry hundred meters of peeled shrimps are the local characteristic shrimp species of Chaohu, Anhui Province, China, and general 3-6 centimetre, the white seed of meat is yellow, and crust is very thin, and micro-have brown spot.Chaohu dried shrimp has very high nutritive value and economic worth.Every hectogram is containing 47.6 grams, protein, 0.5 gram, fat, and a large amount of inorganic salts and multivitamin.Not only increase the nutritional labeling of thick chilli sauce, and make the mouthfeel of thick chilli sauce more delicious.
Product colour of the present invention is rufous, bright-coloured and glossy, do not add any pigment and anticorrisive agent, thus further increasing the quality of thick chilli sauce, the basic nutritional labeling keeping capsicum annum fasciculatum, also maintains the delicious and crisp mouthfeel of fresh capsicum annum fasciculatum, there are unique sauce fragrance and the fresh fragrance of peeled shrimp, mouthfeel is peppery refreshing, promotes appetite, not only can be used as appetizing food but also can be used as flavoring to cook etc. in process for the cooking.End sauce is fermentation sauce, and shelf lives is long, thus indirectly ensure that the shelf lives of obtained thick chilli sauce.
Preparation method of the present invention: select color and luster scarlet, without going mouldy, free from admixture, individual intact, the fresh capsicum annum fasciculatum of pungent foot.Drain after cleaning, rejected by capsicum annum fasciculatum and damage by worms and mildew and rot part, after going handle, stalk, be cut into about 1cm segment, be placed in bowl, 2h pickled by salting.By ginger peeling chopping, dry garlic is carried out peeling, removes root, mince.All supplementary materials are carried out mixing frying about 10min, stir, filling in the vial through blanching while hot, then with sesame oil sealing, sprinkle the sesame fried, capping, after cooling, namely sterilization obtains finished product.
Detailed description of the invention
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention is not limited only to this to be implemented.
Embodiment 1
Make 500g special flavor thick chilli sauce, be made up of by weight ratio following composition, capsicum annum fasciculatum is 174g, and broad bean paste is 94g, and salt is 11g, the dry hundred meters of peeled shrimps in Chaohu are 36g, and rapeseed oil is 87g, and sesame oil is a little, garlic 29g, ginger 29g, white sugar 29g, monosodium glutamate 6g, sesame 12g.
The concrete preparation method of this special flavor thick chilli sauce is as follows:
Selection color and luster is scarlet, without going mouldy, and free from admixture, individual intact, the fresh capsicum annum fasciculatum of pungent foot.Drain after cleaning, capsicum annum fasciculatum is rejected and damages by worms and mildew and rot part, take 174g after going handle, stalk, be cut into about 1cm segment, be placed in bowl, spread 11g salt and pickle 2h.Ginger 29g is removed the peel chopping, and by peeling, after removing root, dry garlic 29g minces.All supplementary materials about 100 DEG C are carried out mixing frying about 10min, stirs, filling in the vial through blanching while hot, sprinkle the sesame 12g fried, then seal with sesame oil, capping, after cooling, namely sterilization obtains finished product.
Embodiment 2
Make 500g special flavor thick chilli sauce, be made up of by weight ratio following composition, capsicum annum fasciculatum is 167g, and broad bean paste is 87g, and salt is 18g, the dry hundred meters of peeled shrimps in Chaohu are 29g, and rapeseed oil is 85g, and sesame oil is a little, garlic 25g, ginger 25g, white sugar 25g, monosodium glutamate 5g, sesame 10g.
The concrete preparation method of this special flavor thick chilli sauce is as follows:
Selection color and luster is scarlet, without going mouldy, and free from admixture, individual intact, the fresh capsicum annum fasciculatum of pungent foot.Drain after cleaning, capsicum annum fasciculatum is rejected and damages by worms and mildew and rot part, take 167g after going handle, stalk, be cut into about 1cm segment, be placed in bowl, spread 18g salt and pickle 2h.Ginger 25g is removed the peel chopping, and by peeling, after removing root, dry garlic 25g minces.All supplementary materials about 100 DEG C are carried out mixing frying about 10min, stirs, filling in the vial through blanching while hot, sprinkle the sesame 10g fried, then seal with sesame oil, capping, after cooling, namely sterilization obtains finished product.

Claims (11)

1. a making for special flavor thick chilli sauce, is characterized in that: comprise capsicum annum fasciculatum, broad bean paste, salt, the dry hundred meters of peeled shrimps in Chaohu, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, sesame; Its component ratio is in every 500g finished product, and capsicum annum fasciculatum is 167-174g, and broad bean paste is 87-94g, and salt is 11-18g, the dry hundred meters of peeled shrimps in Chaohu are 29-36g, and rapeseed oil is 85-90g, and sesame oil is a little, garlic 25-30g, ginger 25-29g, white sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g.
2. the making of a kind of special flavor thick chilli sauce according to claim 1, step comprises: select color and luster scarlet, without going mouldy, free from admixture, individual intact, the fresh capsicum annum fasciculatum of pungent foot.
3. drain after cleaning, rejected by capsicum annum fasciculatum and damage by worms and mildew and rot part, after going handle, stalk, be cut into about 1cm segment, be placed in bowl, 2h pickled by salting.
4., by ginger peeling chopping, dry garlic is carried out peeling, removes root, mince.
5. mixed by all supplementary materials, about 100 DEG C warm fiery frying frying 10min, stir, filling in the vial through blanching while hot, then with sesame oil sealing, sprinkle the sesame fried, capping, and after cooling, namely sterilization obtains finished product.
6. the making of a kind of special flavor thick chilli sauce according to claim 1, it is characterized in that with the warm fiery frying 10min of rapeseed oil about 100 DEG C, object evaporates certain moisture, material is made to have certain viscosity, and the fragrance in the material such as capsicum, garlic and nutritional labeling can be boiled out, increase aromatic odor, make the mellow coordination of taste.
7. and this temperature can kill most of bacterium, and the nutritional labeling of product can be kept not run off as far as possible.
8. the making of a kind of special flavor thick chilli sauce according to claim 1, is characterized in that the preparation of described broad bean paste is by broad bean and wheat flour mixing spontaneous fermentation, is placed on the upper nature of sieve cloth bag sealing mouldy.
9. after drying, then add cooled glutinous rice congee, add salt according to sauce salt than 10:1, stir again, about airing two weeks (every day all will fully stir) after waiting fully cooling.
10. the making of a kind of special flavor thick chilli sauce according to claim 1, is characterized in that in selected raw material, dry hundred meters of peeled shrimps are the local characteristic shrimp species of Chaohu, Anhui Province, China, have very high nutritive value and economic worth, general 3-6 centimetre, the white seed of meat is yellow, and crust is very thin, and micro-have brown spot.
The making of 11. a kind of special flavor thick chilli sauce according to claim 1, is characterized in that not adding any anticorrisive agent, places under refrigerated conditions and can store 6-8 month, places and can store about 3 months under normal temperature condition.
CN201410671379.9A 2014-11-21 2014-11-21 Production of special flavor chili sauce Pending CN104323218A (en)

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Application Number Priority Date Filing Date Title
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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105211806A (en) * 2015-11-18 2016-01-06 湖南尔康制药股份有限公司 The method for salting of a kind of capsicum
CN105495482A (en) * 2015-12-24 2016-04-20 成都易盟数字科技发展有限公司 Pickled chili seasoning and preparation method thereof
CN105533646A (en) * 2015-12-31 2016-05-04 苗娥 Naga jolokia health-care spicy sauce and preparation method thereof
CN106262711A (en) * 2016-08-12 2017-01-04 合肥市金乡味工贸有限责任公司 A kind of fermentation pepper sauce of clearing away liver-fire
CN106820013A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of method for salting of capsicum annum fasciculatum
CN107048214A (en) * 2017-06-06 2017-08-18 四川饭扫光食品股份有限公司 A kind of preparation method of bean paste
CN107136481A (en) * 2017-06-14 2017-09-08 罗广义 A kind of preparation method of pickled hot pepper sauce
CN107373616A (en) * 2017-08-23 2017-11-24 无为黄老头风味食品有限公司 A kind of health is healthy and strong the preparation method of thick chilli sauce
CN107692170A (en) * 2017-08-23 2018-02-16 无为黄老头风味食品有限公司 A kind of preparation method of nutrition and health care thick chilli sauce
CN109170596A (en) * 2018-09-26 2019-01-11 四川省食品发酵工业研究设计院 A kind of preparation method of the peppery beans sauce of instant butter
CN109744527A (en) * 2019-03-14 2019-05-14 楚雄高新区楚一锅餐馆 A kind of sauce of unique flavor and preparation method thereof
CN109953315A (en) * 2019-04-03 2019-07-02 黑龙江八一农垦大学 A kind of raw vegetable thick chilli sauce and its manufacture craft
CN110800987A (en) * 2019-07-22 2020-02-18 重庆饭遭殃食品有限公司 Processing and preparation method of chili sauce

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CN102987358A (en) * 2012-11-29 2013-03-27 王忠举 Chili sauce and preparation method thereof
CN103393090A (en) * 2013-08-01 2013-11-20 安徽富煌三珍食品集团有限公司 Production technology of lake fresh braised sauce

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CN102987358A (en) * 2012-11-29 2013-03-27 王忠举 Chili sauce and preparation method thereof
CN103393090A (en) * 2013-08-01 2013-11-20 安徽富煌三珍食品集团有限公司 Production technology of lake fresh braised sauce

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105211806A (en) * 2015-11-18 2016-01-06 湖南尔康制药股份有限公司 The method for salting of a kind of capsicum
CN105495482A (en) * 2015-12-24 2016-04-20 成都易盟数字科技发展有限公司 Pickled chili seasoning and preparation method thereof
CN105533646A (en) * 2015-12-31 2016-05-04 苗娥 Naga jolokia health-care spicy sauce and preparation method thereof
CN106262711A (en) * 2016-08-12 2017-01-04 合肥市金乡味工贸有限责任公司 A kind of fermentation pepper sauce of clearing away liver-fire
CN106820013A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of method for salting of capsicum annum fasciculatum
CN107048214A (en) * 2017-06-06 2017-08-18 四川饭扫光食品股份有限公司 A kind of preparation method of bean paste
CN107136481A (en) * 2017-06-14 2017-09-08 罗广义 A kind of preparation method of pickled hot pepper sauce
CN107373616A (en) * 2017-08-23 2017-11-24 无为黄老头风味食品有限公司 A kind of health is healthy and strong the preparation method of thick chilli sauce
CN107692170A (en) * 2017-08-23 2018-02-16 无为黄老头风味食品有限公司 A kind of preparation method of nutrition and health care thick chilli sauce
CN109170596A (en) * 2018-09-26 2019-01-11 四川省食品发酵工业研究设计院 A kind of preparation method of the peppery beans sauce of instant butter
CN109744527A (en) * 2019-03-14 2019-05-14 楚雄高新区楚一锅餐馆 A kind of sauce of unique flavor and preparation method thereof
CN109953315A (en) * 2019-04-03 2019-07-02 黑龙江八一农垦大学 A kind of raw vegetable thick chilli sauce and its manufacture craft
CN110800987A (en) * 2019-07-22 2020-02-18 重庆饭遭殃食品有限公司 Processing and preparation method of chili sauce

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Application publication date: 20150204