CN104489618A - Pepper leaf sauce and preparation method thereof - Google Patents
Pepper leaf sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104489618A CN104489618A CN201410714570.7A CN201410714570A CN104489618A CN 104489618 A CN104489618 A CN 104489618A CN 201410714570 A CN201410714570 A CN 201410714570A CN 104489618 A CN104489618 A CN 104489618A
- Authority
- CN
- China
- Prior art keywords
- parts
- capsicum leaf
- sauce
- capsicum
- stand
- 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
Links
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 77
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 239000006002 Pepper Substances 0.000 title abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 title abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 title abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 title abstract description 12
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000203593 Piper nigrum Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 9
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 65
- 240000008574 Capsicum frutescens Species 0.000 claims description 51
- 240000004160 Capsicum annuum Species 0.000 claims description 19
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims description 16
- 241000208293 Capsicum Species 0.000 claims description 16
- 239000003381 stabilizer Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 claims description 7
- 239000005695 Ammonium acetate Substances 0.000 claims description 7
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 7
- 235000019257 ammonium acetate Nutrition 0.000 claims description 7
- 229940043376 ammonium acetate Drugs 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical group [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 abstract description 11
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 244000000231 Sesamum indicum Species 0.000 abstract description 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000834 fixative Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000001455 metallic ions Chemical class 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a pepper leaf sauce which consists of the following components in parts by weight: 30-50 parts of pepper leaves, 2-5 parts of crushed dried pepper, 30-50 parts of soybean oil, 6-10 parts of chopped peanuts, 1-2 parts of white sesame seeds, 2-4 parts of monosodium glutamate, 1-4 parts of firstly-extracted soy sauce, 0.01-0.1 part of potassium sorbate, 0.01-0.1 part of sodium benzoate, 0.2-2 parts of table salt, 0.01-0.1 part of a color fixative and 8-15 parts of water. Furthermore, the invention discloses a preparation method of the pepper leaf sauce. The pepper leaf sauce seasoning disclosed by the invention is abundant in nutrition, rich in basic nutrient substances needed by a human body and capable of supplementing amino acid, vitamins and mineral substances required by the human body. As being a relatively emerging and high-grade vegetable, pepper leaves can reserve the original flavor when being prepared into the pepper leaf sauce; the sauce is unique in flavor, moderate in salty and delicious taste, and capable of meeting demands of people on nutrient substances in seasoning.
Description
Technical field
The invention belongs to food technology field, particularly a kind of capsicum leaf sauce and preparation method thereof.
Background technology
At present, the raw material along with various capsicum product uses and increases, and the output of capsicum leaf also grows with each passing day, and produces a large amount of capsicum leaves thereupon and is also discarded as dud.In recent years, capsicum leaf is as popular vegetables, and at port, the ground such as Australia and Southeast Asia is rather well received, become situation of selling well food.And along with building the impetus of green vegetables food, capsicum leaf starts to be brought up to dining table, and in fact, it not only can do vegetables, and capsicum leaf, as medicine, also has detumescence and washs network, effect of killing parasites to relieve itshing, eliminating cold-damp, preventing and curing malaria disease.Dispel cold in addition in nutrition, nourish blood, stomach invigorating effect, often eat can play warm stomach of dispeling cold, dehumidifying invigorating the spleen, the effect of whetting the appetite, especially to deficiency-cold gastralgia, have good food therapy effect.Because it is rich in vitamin, mineral matter, often eat health-care effects such as also having tonifying liver improving eyesight, reducing weight and beautifying features.
Capsicum leaf is a kind of more emerging and vegetables of top grade, and according to the study, its nutrition is enriched than capsicum, and comparatively fruit is more high for the content of each seed amino acid, minerals and vitamins.Scientific research personnel once did test to the nutritional labeling of capsicum leaf, proved that capsicum leaf is abundanter than capsicum nutrition.Research display: capsicum leaf protein amino acid classes is complete, and total content exceeds nearly 3 times of pepper fruit.Wherein, the amino acid content leaf/fruit ratio of needed by human is 9.74%/2.84%; Fresh ear field content leaf/fruit ratio is 4.1%/2.79%; Sweet taste amino acid content leaf/fruit ratio is 8.0%/2.36%.Mineral Elements Analysis: iron, calcium, manganese, copper, Zn content, all apparently higher than fruit, wherein have the elemental selenium of protective effect on cancer risk, leaf is also higher than nearly 1 times of fruit.In addition, capsicum leaf is also containing beneficiating ingredients such as abundant carrotene and multivitamins.What contain in capsicum leaf calcareously enriches very much, contain in capsicum leaf calcareous be calcareous also abundanter than what contain in milk, be just 233 milligrams through studying contain in the capsicum leaf finding every 100g calcareous, and containedly in milk be calcareously only 118 milligrams, this just can show that the effect of supplemented calcium of capsicum leaf has also had than the effect of supplemented calcium of milk, if so in human body lack and calcareously can carry out supplement calcium by the method for eating capsicum leaf.Capsicum leaf condiment is convenient to be made, and is loved by the people as condiment series products, commercially has sizable consumer group.
By retrieval, find patent publication us as relevant to patent application of the present invention in next chapter: a kind of Appetizing pepper leaves and preparation method (CN200710061839): a. Appetizing pepper leaves, comprise following component: capsicum leaf, capsicum, shelled peanut, sunflower seeds, sesame and monosodium glutamate, chickens' extract, salt compounded of iodine, salad oil; B. the preparation method of an Appetizing pepper leaves, the salad oil of described ratio is poured in iron pan, be heated to 150-180 degree, the capsicum of the described ratio got ready is cooked, explode to micro-yellow, after all floating pasta, the capsicum leaf of the described ratio got ready is poured in fried capsicum pot, stir, infusion 20-30 minute after boiling, the shelled peanut of the described ratio got ready, sunflower seed, sesame are poured in pot, adds monosodium glutamate and the chickens' extract of described ratio simultaneously, stir, while hot or cooling after filling bottle, high temperature sterilization.Its raw material is easy to get, nutritious, and manufacture craft is simple.
Summary of the invention
To achieve these goals, the technical solution used in the present invention is:
A kind of capsicum leaf sauce, is made up of the raw material of following parts by weight: 30 ~ 50 parts, capsicum leaf; Broken 2 ~ 5 parts of chilli; Soybean oil 30 ~ 50 parts; Broken 6 ~ 10 parts of peanut; White sesameseed 1 ~ 2 part; Monosodium glutamate 2 ~ 4 parts; Head takes out 1 ~ 4 part; Potassium sorbate 0.01 ~ 0.1; Sodium Benzoate 0.01 ~ 0.1 part; Salt 0.2 ~ 2 part; Color stabilizer 0.01 ~ 0.1 part; 8 ~ 15 parts, water.
Further, described capsicum leaf is tied blade by " golden red " kind capsicum; Chilli is broken is capsicum annum fasciculatum drying and crushing; Described color stabilizer is the mixture according to 1:1:0.3 ratio of natrium citricum and D-araboascorbic acid sodium and ammonium acetate tetraacethyl disodium.
The invention also discloses the preparation method of this capsicum leaf sauce: step is as follows:
(1) be soaked in salt solution by capsicum leaf, add color stabilizer, soak 24 hours ~ 72 hours, pull control solid carbon dioxide out and divide, make moisture be about 30% ~ 60%, it is about 0.5cm fragment that capsicum leaf is crushed to diameter, stand-by;
(2) pulverize putting on high speed disintegrator after chilli weighing, 60 ~ 100 orders, obtain chilli broken stand-by;
(3) take required raw peanut, peeling, puts into pulverizer and smashes to diameter about 0.3cm, stand-by;
(4) the broken agitated kettle putting into the soybean oil filling aequum of chilli step (2) obtained, constantly add thermal agitation, stir-fry is to occurring chilli oil, stand-by;
(5) peanut step (3) obtained is broken puts into agitated kettle, and continuous agitating heating stir-fry 10 ~ 30 seconds is stand-by to going out peanut fragrance;
(6) the capsicum leaf that step (1) is handled well is added in agitated kettle, stir-fry 5 minutes, stand-by;
(7) add salt in proportion, head takes out and be dissolved in the potassium sorbate of formula rate water, Sodium Benzoate to dissolving in container, be mixed to all evenly, be heated to capsicum leaf sauce central temperature 80 ~ 90 DEG C in frying pan, maintain 20 minutes, stand-by;
(8) formula rate monosodium glutamate, white sesameseed added in the stand-by raw material frying pan of step (7) gained, stir, bottling, obtains capsicum leaf sauce.
Capsicum leaf sauce of the present invention adds tunning head and takes out, and head is taken out and can commercially be bought, and makes sauce body be rich in strong fermentation sauce fragrance.Secondly, for the script color in order to keep capsicum leaf---green, capsicum leaf sauce of the present invention takes the processing method of oiling frying to process.Becoming sour and being oxidized of producing for avoiding grease has an impact to product quality, chooses natrium citricum, D-araboascorbic acid sodium two kinds of color stabilizers, the capsicum leaf variable color that the oil suppressing pigment to be subject to, heat, oxidation produce.Again, owing to containing a large amount of iron in blade, the brown stain of capsicum leaf can be caused through oxidation.For ensureing product appearance quality, therefore adding ammonium acetate tetraacethyl disodium especially, carrying out compound with other two kinds of color stabilizers.Ammonium acetate tetraacethyl disodium and iron chelating, make the metallic ion passivation impelling oxidation, greatly reduce oxidation, ensure that the color and luster that product itself is bright-coloured.Finally, operating procedure of the present invention is sauce body core temperature 80 ~ 90 degrees Celsius, and mixed by sauce body under ensureing the green not destroyed condition of sauce body leaf, auxiliary material heating is easily molten, suppresses colony growth simultaneously.
Advantage of the present invention is: capsicum leaf sauce condiment of the present invention is nutritious, has been rich in needed by human body basal nutrient material, can have supplemented the amino acid of needed by human body, dietary fiber and mineral matter, be a kind of green vegetables goods, be rich in the health effect of integration of drinking and medicinal herbs.
Detailed description of the invention
Embodiment 1 in 1 part for 100g
A kind of capsicum leaf sauce is made up of following raw materials according: capsicum leaf 3000g; The broken 500g of chilli; Soybean oil 3000g; The broken 1000g of peanut; White sesameseed 100g; Monosodium glutamate 200g; Head takes out 200g; Potassium sorbate 10g; Sodium Benzoate 1g part; Salt 20g part; Color stabilizer 1g (ammonium acetate tetraacethyl disodium is according to 0.130g for natrium citricum 0.435g, D-araboascorbic acid sodium 0.435g); Water 800g.
Embodiment 2 in 1 part for 100g
A kind of capsicum leaf sauce is made up of following raw materials according: capsicum leaf 4000g; The broken 400g of chilli; Soybean oil 4000g; The broken 800g of peanut; White sesameseed 150g; Monosodium glutamate 300g; Head takes out 300g; Potassium sorbate 6g; Sodium Benzoate 6g part; Salt 100g; Color stabilizer (ammonium acetate tetraacethyl disodium is according to 0.650g for natrium citricum 2.175g, D-araboascorbic acid sodium 2.175g); Water 1000g.
Embodiment 3
Prepare a method for capsicum leaf sauce described in embodiment 2, comprise the steps:
(1) 4000g capsicum leaf is soaked in salt solution, adds color stabilizer 5
g(natrium citricum 2.175g, D-araboascorbic acid sodium 2.175g, ammonium acetate tetraacethyl disodium is obtained according to 0.650g mixing), soak 60 hours, pull control solid carbon dioxide out and divide, make moisture be about 30% ~ 60%, it is about 0.5cm fragment that capsicum leaf is crushed to diameter, stand-by;
(2) pulverize putting on high speed disintegrator after 400g chilli weighing, 60 ~ 100 orders, obtain chilli broken stand-by;
(3) take the raw peanut of required 800g, peeling, puts into pulverizer and smashes to diameter about 0.3cm, stand-by;
(4) chilli step (2) obtained is broken puts into the agitated kettle filling 4000g soybean oil, and constantly add thermal agitation, stir-fry is to occurring chilli oil, stand-by;
(5) peanut step (3) obtained is broken puts into agitated kettle, and continuous agitating heating stir-fry 10 ~ 30 seconds is stand-by to going out peanut fragrance;
(6) the capsicum leaf that step (1) is handled well is added in agitated kettle, stir-fry 5 minutes, stand-by;
(7) 100g salt, head are taken out and be dissolved in the 6g potassium sorbate of 1000g water, 6g Sodium Benzoate is added to and dissolves in container, is mixed to all evenly, is heated to capsicum leaf sauce central temperature 80 ~ 90 DEG C in frying pan, maintains 20 minutes, stand-by;
(8) 300g monosodium glutamate, 150g white sesameseed added in the stand-by raw material frying pan of step (7) gained, stir, bottling, obtains capsicum leaf sauce.
Claims (4)
1. a capsicum leaf sauce, is characterized in that: be made up of the raw material of following parts by weight:
30 ~ 50 parts, capsicum leaf; Broken 2 ~ 5 parts of chilli; Soybean oil 30 ~ 50 parts; Broken 6 ~ 10 parts of peanut; White sesameseed 1 ~ 2 part; Monosodium glutamate 2 ~ 4 parts; Head takes out 1 ~ 4 part; Potassium sorbate 0.01 ~ 0.1; Sodium Benzoate 0.01 ~ 0.1 part; Salt 0.2 ~ 2 part; Color stabilizer 0.01 ~ 0.1 part; 8 ~ 15 parts, water.
2. capsicum leaf sauce according to claim 1, is characterized in that: be made up of the raw material of following parts by weight:
40 parts, capsicum leaf; Broken 4 parts of chilli; Soybean oil 40 parts; Broken 8 parts of peanut; White sesameseed 1.5 parts; Monosodium glutamate 3 parts; Head takes out 3 parts; Potassium sorbate 0.06 part; Sodium Benzoate 0.06 part; Salt 1 part; Color stabilizer 0.05 part; 10 parts, water.
3. the capsicum leaf sauce according to the arbitrary claim of claim 1 or 2, is characterized in that: described capsicum leaf is tied blade by " golden red " kind capsicum; Chilli is broken is capsicum annum fasciculatum drying and crushing; Described color stabilizer is natrium citricum and D-araboascorbic acid sodium and the ammonium acetate tetraacethyl disodium mixture according to 1:1:0.3 ratio.
4. prepare a method for the capsicum leaf sauce described in the arbitrary claim of claims 1 to 3, it is characterized in that: step is as follows:
(1) be soaked in salt solution by capsicum leaf, add color stabilizer, soak 24 hours ~ 72 hours, pull control solid carbon dioxide out and divide, make moisture be about 30% ~ 60%, it is about 0.5cm fragment that capsicum leaf is crushed to diameter, stand-by;
(2) pulverize putting on high speed disintegrator after chilli weighing, 60 ~ 100 orders, obtain chilli broken stand-by;
(3) take required raw peanut, peeling, puts into pulverizer and smashes to diameter about 0.3cm, stand-by;
(4) the broken agitated kettle putting into the soybean oil filling aequum of chilli step (2) obtained, constantly add thermal agitation, stir-fry is to occurring chilli oil, stand-by;
(5) peanut step (3) obtained is broken puts into agitated kettle, and continuous agitating heating stir-fry 10 ~ 30 seconds is stand-by to going out peanut fragrance;
(6) the capsicum leaf that step (1) is handled well is added in agitated kettle, stir-fry 5 minutes, stand-by;
(7) add salt in proportion, head takes out and be dissolved in the potassium sorbate of formula rate water, Sodium Benzoate to dissolving in container, be mixed to all evenly, be heated to capsicum leaf sauce central temperature 80 ~ 90 DEG C in frying pan, maintain 20 minutes, stand-by;
(8) formula rate monosodium glutamate, white sesameseed added in the stand-by raw material frying pan of step (7) gained, stir, bottling, obtains capsicum leaf sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410714570.7A CN104489618A (en) | 2014-11-28 | 2014-11-28 | Pepper leaf sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410714570.7A CN104489618A (en) | 2014-11-28 | 2014-11-28 | Pepper leaf sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489618A true CN104489618A (en) | 2015-04-08 |
Family
ID=52931151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410714570.7A Pending CN104489618A (en) | 2014-11-28 | 2014-11-28 | Pepper leaf sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489618A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| CN106343530A (en) * | 2016-09-19 | 2017-01-25 | 任彦永 | Nutrition and healthcare pepper leaf sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559736A (en) * | 1978-07-07 | 1980-01-23 | Nisshin Oil Mills Ltd:The | Production of liquid seasoning mixture |
| CN101053391A (en) * | 2007-04-29 | 2007-10-17 | 王金台 | Appetizing pepper leaves and its preparation method |
| CN101933590A (en) * | 2009-11-09 | 2011-01-05 | 高占友 | Rapid pickling method of hot pepper leaves |
| CN102813027A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Fruit and vegetable composite tea beverage and preparation method thereof |
| CN103549340A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of fermented leafy vegetable instant food |
| CN104068310A (en) * | 2014-05-23 | 2014-10-01 | 陈磊 | Composite health-protecting rice with pepper leaves and preparation method thereof |
-
2014
- 2014-11-28 CN CN201410714570.7A patent/CN104489618A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559736A (en) * | 1978-07-07 | 1980-01-23 | Nisshin Oil Mills Ltd:The | Production of liquid seasoning mixture |
| CN101053391A (en) * | 2007-04-29 | 2007-10-17 | 王金台 | Appetizing pepper leaves and its preparation method |
| CN101933590A (en) * | 2009-11-09 | 2011-01-05 | 高占友 | Rapid pickling method of hot pepper leaves |
| CN102813027A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Fruit and vegetable composite tea beverage and preparation method thereof |
| CN103549340A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of fermented leafy vegetable instant food |
| CN104068310A (en) * | 2014-05-23 | 2014-10-01 | 陈磊 | Composite health-protecting rice with pepper leaves and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贾生平，等: "辣椒叶的加工", 《蔬菜》, no. 11, 31 December 2006 (2006-12-31), pages 31 - 32 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| CN106343530A (en) * | 2016-09-19 | 2017-01-25 | 任彦永 | Nutrition and healthcare pepper leaf sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524835B (en) | Kelp cuttlefish ball and preparation method thereof | |
| CN103798412B (en) | Instant selenium-enriched soya-bean milk skin and preparation method thereof | |
| CN102224847B (en) | Solid instant food of purple sweet potato and soymilk and preparation method thereof | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| CN103734743A (en) | Food for adsorbing phytosterol and making method thereof | |
| CN104172251A (en) | Basil-flavored oatmeal sausage and preparation method thereof | |
| CN103948090B (en) | One is enriched blood arrowhead apricot kernel butter | |
| CN104305110A (en) | Old Chenzhou fish meal seasoning and preparation method thereof | |
| CN105380234A (en) | Oyster mushroom beef paste and preparation method thereof | |
| CN105231187A (en) | Yolk and fish bean curds and preparation method thereof | |
| CN112690441A (en) | Mushroom sour and hot sauce | |
| KR20190047932A (en) | Source composition for rice cake and manufacturing method for the same | |
| CN104489618A (en) | Pepper leaf sauce and preparation method thereof | |
| CN106805140A (en) | A kind of fruit flavor chicken extract good fortune bag | |
| CN105558992A (en) | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN104256016A (en) | Healthcare black bean and pig liver tea capable of nourishing blood and calming liver and preparation method of tea | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN104621674B (en) | A kind of solid ginger beverage and preparation method thereof | |
| CN111887411A (en) | Preparation process of baked cashew nuts | |
| CN104095209A (en) | Health-care seafood sandwich dried bean curd and preparation method thereof | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| CN110771831A (en) | Chili food and preparation method thereof | |
| CN104323190A (en) | Matsutake pickled sauerkraut beef and mutton spicy complete material | |
| CN104509810A (en) | Purple potato chip and processing preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150408 |