CN104489626A - Preparation process for chopped oily chili sauce - Google Patents
Preparation process for chopped oily chili sauce Download PDFInfo
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- CN104489626A CN104489626A CN201410772314.3A CN201410772314A CN104489626A CN 104489626 A CN104489626 A CN 104489626A CN 201410772314 A CN201410772314 A CN 201410772314A CN 104489626 A CN104489626 A CN 104489626A
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- oily
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- ginger
- vegetable oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention provides a preparation process for chopped oily chili sauce which is prepared from the following raw materials in parts by weight: 75-85 parts of fermented chili, 10-20 parts of vegetable oil, 0.1-0.3 part of monosodium glutamate and 4.5-5 parts of fresh gingers. The preparation process for the chopped oily chili sauce comprises the following steps: cleaning and cutting up the fresh chili, adding salt in a weight ratio of the chili to the salt of 3 to 1, uniformly stirring, storing after packaging, fermenting for 60-90 days to obtain the chopped oily chili sauce. The preparation process is simple to operate; the product is bright red in color, strong in fragrance, has the oil flavor of the oily chili sauce and the faint scent of the water chili sauce as well as the acid taste of the fermented chili sauce, has the special taste of being spicy, hot and sour, can be used for remarkably promoting the appetite, is free of preservative and relatively long in shelf life.
Description
Technical field
The present invention relates to food processing field, specifically a kind of manufacture craft of oily chopped hot pepper sauce.
Background technology
Thick chilli sauce is the appetizing food liked in people's daily life, nutritious, has and increases appetite, strengthening the spleen and stomach, wines used as antirheumatic, antipyretic-antalgic, lowering blood-fat and reducing weight, effect of prevention canceration.
At present, thick chilli sauce has oil system and water system two kinds.Oil system makes with sesame wet goods edible oil and fat and capsicum, and color is scarlet, and float one deck sesame oil above, have the salted cake fried in sesame oil of capsicum, and easily take care of, shelf life is long; Water system makes by fermentation with water and capsicum, color is scarlet, lactic acid is had to produce thus can appetite be promoted, deeply like by consumers in general, but Production Time is long, and shelf life is short, often to add anticorrisive agent and more than 10% salt to reach the object of Shelf-life, product is partially salty, and without salted cake fried in sesame oil, greatly have impact on production and the organoleptic quality of product.
Summary of the invention
For the deficiency that above-mentioned existing thick chilli sauce exists, the invention provides a kind of simple to operate, and collection is fragrant, peppery, sour, not containing anticorrisive agent, the preparation method of the oily chopped hot pepper sauce that shelf life is longer.。
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of manufacture craft of oily chopped hot pepper sauce, fermented capsicum, vegetable oil, monosodium glutamate and ginger is adopted to be raw material, wherein the ratio of weight and number of each raw material is: fermented capsicum 75 ~ 85 parts, vegetable oil 10 ~ 20 parts, monosodium glutamate 0.1 ~ 0.3 part, 4.5 ~ 5 parts, ginger, described fermented capsicum is after adopting fresh chilli cleaning, chopping, according to capsicum: the ratio of salt weight ratio 3:1 adds salt, stirs, after encapsulation, storage, fermentation obtain for 60 ~ 90 days, and the concrete fabrication processing of this thick chilli sauce is as follows:
(1) get ginger peeling, clean up after drain surface moisture, take the ginger after draining according to aforementioned proportion, be broken into pureed, add after water according to weight ratio 1:1 and stir 30 ~ 60min, centrifugation, adopt 50 ~ 60 eye mesh screens to filter, obtain ginger liquid for subsequent use;
(2) take vegetable oil and fermented capsicum according to aforementioned proportion, vegetable oil is warming up to 110 ~ 120 DEG C, adds fermented capsicum, frying 50 ~ 60min, for subsequent use;
(3) in the fermented capsicum after step (2) frying, add the ginger liquid of step (1) gained, and add monosodium glutamate according to aforementioned proportion, under 120 ~ 130 DEG C of conditions, stir 1 ~ 2h, filling after being cooled to 40 DEG C, sterilizing, obtains oily chopped hot pepper sauce finished product;
Described vegetable oil is one or more the mixture in peanut oil, soybean oil, tea-seed oil, rapeseed oil, sesame oil, sunflower oil, olive oil;
The ratio of weight and number of described wherein each raw material is: fermented capsicum 80 parts, vegetable oil 15 parts, monosodium glutamate 0.2 part, 4.8 parts, ginger;
Vegetable oil is warming up to 120 DEG C in (2) by described step, adds fermented capsicum, frying 55min;
Described step stirs 2h in (3) under 120 DEG C of conditions.
Beneficial effect of the present invention:
The manufacture craft of oily chopped hot pepper sauce provided by the invention, simple to operate, product color is scarlet, aromatic flavour, has the oil salted cake fried in sesame oil of thick chilli sauce processed and the delicate fragrance of water thick chilli sauce concurrently, also has the tart flavour of fermentation pepper sauce, there is fragrant, peppery, sour particular tastes, the significant appetitive effect of energy, not containing anticorrisive agent, shelf life is longer.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further elaborated.
Embodiment 1
A kind of manufacture craft of oily chopped hot pepper sauce, fermented capsicum, vegetable oil, monosodium glutamate and ginger is adopted to be raw material, wherein the ratio of weight and number of each raw material is: fermented capsicum 80 parts, vegetable oil 15 parts, monosodium glutamate 0.2 part, 4.8 parts, ginger, described fermented capsicum is after adopting fresh chilli cleaning, chopping, according to capsicum: the ratio of salt weight ratio 3:1 adds salt, stirs, after encapsulation, storage, fermentation obtain for 60 ~ 90 days, and the concrete fabrication processing of this thick chilli sauce is as follows:
(1) get ginger peeling, clean up after drain surface moisture, take the ginger after draining according to aforementioned proportion, be broken into pureed, after adding water according to weight ratio 1:1, stir 60min, centrifugation, adopt 60 eye mesh screens filter, obtain ginger liquid for subsequent use;
(2) take vegetable oil and fermented capsicum according to aforementioned proportion, vegetable oil is warming up to 120 DEG C, adds fermented capsicum, frying 55min, for subsequent use;
(3) in the fermented capsicum after step (2) frying, add the ginger liquid of step (1) gained, and add monosodium glutamate according to aforementioned proportion, under 120 DEG C of conditions, stir 2h, filling after being cooled to 40 DEG C, sterilizing, obtain oily chopped hot pepper sauce finished product;
Above-mentioned vegetable oil is that tea-seed oil and sesame oil mix gained according to the ratio of weight ratio 2:1.
Embodiment 2
A kind of manufacture craft of oily chopped hot pepper sauce, fermented capsicum, vegetable oil, monosodium glutamate and ginger is adopted to be raw material, wherein the ratio of weight and number of each raw material is: fermented capsicum 75 parts, vegetable oil 10 parts, monosodium glutamate 0.1 part, 4.5 parts, ginger, described fermented capsicum is after adopting fresh chilli cleaning, chopping, according to capsicum: the ratio of salt weight ratio 3:1 adds salt, stirs, after encapsulation, storage, fermentation obtain for 60 ~ 90 days, and the concrete fabrication processing of this thick chilli sauce is as follows:
(1) get ginger peeling, clean up after drain surface moisture, take the ginger after draining according to aforementioned proportion, be broken into pureed, after adding water according to weight ratio 1:1, stir 30min, centrifugation, adopt 50 eye mesh screens filter, obtain ginger liquid for subsequent use;
(2) take vegetable oil and fermented capsicum according to aforementioned proportion, vegetable oil is warming up to 110 DEG C, adds fermented capsicum, frying 60min, for subsequent use;
(3) in the fermented capsicum after step (2) frying, add the ginger liquid of step (1) gained, and add monosodium glutamate according to aforementioned proportion, under 130 DEG C of conditions, stir 1h, filling after being cooled to 40 DEG C, sterilizing, obtain oily chopped hot pepper sauce finished product;
Above-mentioned vegetable oil is that peanut oil and sunflower oil mix gained according to the ratio of weight ratio 1:1.
Embodiment 3
A kind of manufacture craft of oily chopped hot pepper sauce, fermented capsicum, vegetable oil, monosodium glutamate and ginger is adopted to be raw material, wherein the ratio of weight and number of each raw material is: fermented capsicum 85 parts, vegetable oil 20 parts, monosodium glutamate 0.3 part, 5 parts, ginger, described fermented capsicum is after adopting fresh chilli cleaning, chopping, according to capsicum: the ratio of salt weight ratio 3:1 adds salt, stirs, after encapsulation, storage, fermentation obtain for 60 ~ 90 days, and the concrete fabrication processing of this thick chilli sauce is as follows:
(1) get ginger peeling, clean up after drain surface moisture, take the ginger after draining according to aforementioned proportion, be broken into pureed, after adding water according to weight ratio 1:1, stir 45min, centrifugation, adopt 60 eye mesh screens filter, obtain ginger liquid for subsequent use;
(2) take vegetable oil and fermented capsicum according to aforementioned proportion, vegetable oil is warming up to 115 DEG C, adds fermented capsicum, frying 50min, for subsequent use;
(3) in the fermented capsicum after step (2) frying, add the ginger liquid of step (1) gained, and add monosodium glutamate according to aforementioned proportion, under 125 DEG C of conditions, stir 1.5h, filling after being cooled to 40 DEG C, sterilizing, obtain oily chopped hot pepper sauce finished product;
Above-mentioned vegetable oil is that soybean oil and olive oil mix gained according to the ratio of weight ratio 2:1.
Claims (5)
1. the manufacture craft of an oily chopped hot pepper sauce, it is characterized in that: adopt fermented capsicum, vegetable oil, monosodium glutamate and ginger to be raw material, wherein the ratio of weight and number of each raw material is: fermented capsicum 75 ~ 85 parts, vegetable oil 10 ~ 20 parts, monosodium glutamate 0.1 ~ 0.3 part, 4.5 ~ 5 parts, ginger, described fermented capsicum is after adopting fresh chilli cleaning, chopping, according to capsicum: the ratio of salt weight ratio 3:1 adds salt, stir, after encapsulation, storage, fermentation obtain for 60 ~ 90 days, and the concrete fabrication processing of this thick chilli sauce is as follows:
(1) get ginger peeling, clean up after drain surface moisture, take the ginger after draining according to aforementioned proportion, be broken into pureed, add after water according to weight ratio 1:1 and stir 30 ~ 60min, centrifugation, adopt 50 ~ 60 eye mesh screens to filter, obtain ginger liquid for subsequent use;
(2) take vegetable oil and fermented capsicum according to aforementioned proportion, vegetable oil is warming up to 110 ~ 120 DEG C, adds fermented capsicum, frying 50 ~ 60min, for subsequent use;
(3) in the fermented capsicum after step (2) frying, add the ginger liquid of step (1) gained, and add monosodium glutamate according to aforementioned proportion, under 120 ~ 130 DEG C of conditions, stir 1 ~ 2h, filling after being cooled to 40 DEG C, sterilizing, obtains oily chopped hot pepper sauce finished product.
2. the manufacture craft of oily chopped hot pepper sauce as claimed in claim 1, is characterized in that: described vegetable oil is one or more the mixture in peanut oil, soybean oil, tea-seed oil, rapeseed oil, sesame oil, sunflower oil, olive oil.
3. the manufacture craft of oily chopped hot pepper sauce as claimed in claim 1, is characterized in that: the ratio of weight and number of described wherein each raw material is: fermented capsicum 80 parts, vegetable oil 15 parts, monosodium glutamate 0.2 part, 4.8 parts, ginger.
4. the manufacture craft of oily chopped hot pepper sauce as claimed in claim 1, is characterized in that: vegetable oil is warming up to 120 DEG C in (2) by described step, adds fermented capsicum, frying 55min.
5. the manufacture craft of oily chopped hot pepper sauce as claimed in claim 1, is characterized in that: described step stirs 2h in (3) under 120 DEG C of conditions.
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| CN201410772314.3A CN104489626A (en) | 2014-12-16 | 2014-12-16 | Preparation process for chopped oily chili sauce |
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| CN201410772314.3A CN104489626A (en) | 2014-12-16 | 2014-12-16 | Preparation process for chopped oily chili sauce |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN106983126A (en) * | 2016-01-20 | 2017-07-28 | 永州市瑶妹子食品有限公司 | A kind of preparation method of thick chilli 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 |
| CN107439959A (en) * | 2017-08-30 | 2017-12-08 | 无为县老兵坛子食品有限公司 | A kind of manufacture craft of raciness Steamed Fish Head with Diced Hot Red Peppers 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 |
| CN108013413A (en) * | 2017-11-30 | 2018-05-11 | 贵州明洋食品有限公司 | A kind of oil grain peppery production method and technique |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| 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 |
| CN110338388A (en) * | 2019-08-09 | 2019-10-18 | 山东优全食品有限公司 | A kind of manufacture craft of chili seasoning |
| CN110679911A (en) * | 2019-11-20 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Green chili sauce can and preparation method thereof |
| 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 |
| CN112438392A (en) * | 2019-09-04 | 2021-03-05 | 双峰县永丰湘春酱菜园 | Garlic hot and spicy sauce and preparation method thereof |
| CN116671620A (en) * | 2023-06-01 | 2023-09-01 | 鸡泽县湘君府味业有限责任公司 | Fish head chopped pepper compound seasoning and processing method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN106983126A (en) * | 2016-01-20 | 2017-07-28 | 永州市瑶妹子食品有限公司 | A kind of preparation method of thick chilli 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 |
| CN107439959A (en) * | 2017-08-30 | 2017-12-08 | 无为县老兵坛子食品有限公司 | A kind of manufacture craft of raciness Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce |
| CN108013413A (en) * | 2017-11-30 | 2018-05-11 | 贵州明洋食品有限公司 | A kind of oil grain peppery production method and technique |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| 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 |
| 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 |
| CN110338388A (en) * | 2019-08-09 | 2019-10-18 | 山东优全食品有限公司 | A kind of manufacture craft of chili seasoning |
| CN112438392A (en) * | 2019-09-04 | 2021-03-05 | 双峰县永丰湘春酱菜园 | Garlic hot and spicy sauce and preparation method thereof |
| CN110679911A (en) * | 2019-11-20 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Green chili sauce can and preparation method thereof |
| CN116671620A (en) * | 2023-06-01 | 2023-09-01 | 鸡泽县湘君府味业有限责任公司 | Fish head chopped pepper compound seasoning and processing method thereof |
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Application publication date: 20150408 |