CN104621540A - Flavored chilli sauce and preparation method thereof - Google Patents
Flavored chilli sauce and preparation method thereof Download PDFInfo
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- CN104621540A CN104621540A CN201510097802.3A CN201510097802A CN104621540A CN 104621540 A CN104621540 A CN 104621540A CN 201510097802 A CN201510097802 A CN 201510097802A CN 104621540 A CN104621540 A CN 104621540A
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Abstract
The invention discloses a flavored chilli sauce which is characterized by comprising a main material of 50-60 parts of chilli and auxiliary materials comprising the following components in parts by weight: 20-30 parts of squashy red tomato, 10-15 parts of day lily, 5-8 parts of garlic bulb, 1-2 parts of ginger and 10-12 parts of white sugar, wherein the main material and the auxiliary materials are concentrated to 3-5 times after being pulped, inoculated and fermented by virtue of compound lactobacillus after being sterilized, and decocted with small fire and concentrated to prepare the flavored chilli sauce. The prepared flavored chilli sauce uses the chilli as the main material so that the piquancy is used as a main taste, is nutritional and health-care because the tomato and the day lily are assisted; lactic acid bacteria are produced by virtue of fermentation, the flavored chilli sauce is sour and hot so as to be special in flavor.
Description
Technical field
The present invention relates to a kind of thick chilli sauce and preparation method thereof, particularly relate to thick chilli sauce of a kind of tomato and preparation method thereof.
Background technology
Capsicum has appetizing effect, and in capsicum, ascorbic content occupies first in vegetables.Market also there are various thick chilli sauce, chilli oil, become people and to go with rice or bread the necessary article gone with rice.But general thick chilli sauce all taste is simple, and partially salty, partially peppery, as cooking seasoning and such as noodles seasoning matter in the majority, other aspect purposes are limited.
Catsup is mainly used as in western-style food edible, is to be made up through concentrated, tinning and sterilization after broken, making beating, peeling of tomato.The local flavor of catsup is partially sweet, different from the style of cooking style of the northern area of China and southwest, therefore cannot promote completely.
Also have some by the way making sauce of tomato, capsicum mixing, but be all simply heat concentrated obtaining after frying catsup with capsicum and various condiment usually, the local flavor of tomato and the local flavor of capsicum are in harmonious proportion effect generally, and local flavor is soft not.
Day lily because of containing winter alkali and Lecithin Content, the function such as there is again hemostasis, anti-inflammatory, diuresis, stomach invigorating, calm the nerves, edible taste and nutritive value all very high.But little as sauce material of existing employing day lily.
Summary of the invention
Goal of the invention: the object of the invention is for the deficiencies in the prior art, provides a kind of flavor chilli sauce of vinegar-pepper tasty and refreshing, nutrition and health care, unique flavor.
Another object of the present invention is to the preparation method that this flavor chilli sauce is provided.
Technical scheme: flavor chilli sauce of the present invention, comprises, major ingredient: pimiento 50 ~ 60 parts; Auxiliary material: well-done Fructus Lycopersici esculenti 20 ~ 30 parts, 10 ~ 15 parts, day lily, 5 ~ 8 parts, the head of garlic, ginger 1 ~ 2 part and white sugar 10 ~ 12 parts; With parts by weight;
Described major ingredient and auxiliary material concentrate 3 ~ 5 times after making beating, after sterilization treatment, by compound lactobacillus inoculation fermentation, then obtain described flavor chilli sauce by little fiery infusion is concentrated.
Preferably, described compound lactobacillus is that lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus plantarum carry out the composite compound lactobacillus obtained, according to 2.0 ~ 5.0/10000 inoculum concentrations according to 2:1:1:2 or 1:1:1:1 ratio.
Pimiento contains abundant vitamin C and carrotene, and capsicum is also rich in multiple Cobastab (especially vitamin B6), and potassium, the human body such as magnesium and iron institute essential trace element.In capsicum, the vitamin C of high-load also contributes to food, such as beans and cereal, the absorption of the ferro element in middle non-heme source.Edible capsicum, can increase appetite, strengthens muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache.Capsicum contains the different material of a kind of thing, can accelerate metabolism, promotes hormone secretion, skin care.Be rich in vitamin C, heart disease and coronary sclerosis can be controlled, reduce cholesterol.Containing more polyphenoils, can anti-cancer and other chronic diseases in advance.Respiratory smooth can be made, in order to treatment cough, flu.Capsicum can also kill the parasite pressed down in stomach abdomen.
Tomato has hemostasis, step-down, diuresis, stomach strengthening and digestion promoting, promotes the production of body fluid to quench thirst, effect of the flat liver of clearing heat and detoxicating, cool blood.Because vitamin A in tomato, ascorbic ratio are suitable, thin vessels function can be strengthened so often eat, prevention blood vessel aging.Flavonoids in tomato, permeability and the effect preventing it from breaking of existing reduction capillary, prevent angiosclerotic special efficacy in addition, can prevent the diseases such as cervical carcinoma, carcinoma of urinary bladder and cancer of pancreas.
Containing 14.1 grams, protein in every hectogram day lily, 1.1 grams, fat, 62.6 grams, carbohydrate, calcium 463 milligrams, 173 milligrams, phosphorus, and the content of multivitamin, particularly carrotene is the abundantest.The every hectogram content of dry product reaches 3.44 milligrams, comes out at the top in vegetables.Very useful to health, particularly development of fetus.Therefore, can be used as the indispensable food of pregnant woman, puerpera.Day lily is because of containing compositions such as winter alkali, and the function such as have again hemostasis, anti-inflammatory, diuresis, stomach invigorating, calm the nerves, again containing abundant lecithin, this material is the constituent of brain cell, and it is to enhancing and improve cerebral function and play an important role.Can endarterial deposit be removed simultaneously, have special efficacy to the symptom such as absent minded, failure of memory, cerebral arteries emphraxis.
Flavor chilli sauce of the present invention take pimiento as major ingredient, with Fructus Lycopersici esculenti and day lily for major auxiliary burden, obtained product is based on pungent, have the natural tart flavour of tomato and fermentation concurrently, there is the delicious taste of day lily simultaneously, and combine the healthy nutritive value of three kinds of vegetables, obtained flavor chilli sauce not only special taste, and there is high nutritive value.
The preparation method of flavor chilli sauce of the present invention, specifically comprises the steps:
(1) get the raw materials ready: pimiento 50 ~ 60 parts chosen by major ingredient; Auxiliary material chooses well-done Fructus Lycopersici esculenti 20 ~ 30 parts, 10 ~ 15 parts, day lily, 5 ~ 8 parts, the head of garlic, ginger 1 ~ 2 part and white sugar 10 ~ 12 parts, with parts by weight;
(2) pretreatment: pimiento removed green pepper handle, go flesh seed for subsequent use; Put into after the upper edge of a knife is drawn on Fructus Lycopersici esculenti surface boiling water float boiling hot 30-60 backlash second cold water stalk and skin for subsequent use; Day lily is put into boiling water blanching 60 ~ 90s; The head of garlic, ginger peeling are cleaned rear for subsequent use,
(3) pull an oar: the pimiento handled well, Fructus Lycopersici esculenti, day lily, the head of garlic, ginger are put into beater together with white sugar and pulls an oar;
(4) Vacuum Concentration: the slurry accomplished fluently is carried out Vacuum Concentration 3 ~ 5 times; Thickening temperature is 50 ~ 60 DEG C, and vacuum is 0.03-0.09MPa;
(5) sterilizing: the slurry after concentrated is carried out high-temperature sterilization process, and sterilizing disposed slurry is cooled to 35 ~ 40 DEG C;
(6) ferment: lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus plantarum are carried out the composite compound lactobacillus obtained according to 2:1:1:2 or 1:1:1:1 ratio, according to 2.0 ~ 5.0/10000 inoculum concentrations, be inoculated in the slurry after sterilizing and carry out fermentation process, fermentation ends when fermentation is 3.5 ~ 4.0 to pH value, obtains composite fermentation slurry;
(7) quick-fried perfume (or spice), concentrated: after pot being heated to 60-80 DEG C, add 1.0 ~ 2.0% salad oil in pot, after the slightly quick-fried perfume (or spice) of little fire, adds composite fermentation slurry and 0.5 ~ 1.0% white granulated sugar, 0.1 ~ 0.5% Shangri-la Gorge, is concentrated into thick with little fiery infusion; Wherein, the amount of salad oil, white granulated sugar and Shangri-la Gorge is the percentage by weight relative to composite fermentation slurry;
(8) filling: after the composite mortar filling and sealing after concentrated, to carry out sterilization treatment, obtain flavor chilli sauce.
Preferably, pimiento of the present invention is fresh pimiento.
Preferably, in step (5), sterilising temp is 110 DEG C, and sterilization time is 1-2 minute.
Preferably, in step (6), the time of fermentation process is 48-72 hour, and fermentation temperature is 35-40 DEG C.
Preferably, concentrated in step (7) is to thick with little fiery infusion 5-10 minute.
Preferably, step (8) sterilizing carries out 25-30 minute sterilization treatment at 115 DEG C.
Beneficial effect: flavor chilli sauce prepared by (1) the present invention take pimiento as major ingredient, based on pungent, be aided with Fructus Lycopersici esculenti and day lily, tomato nutrient enriches, containing abundant lycopene, it is one of best antioxidant, and tool flavour, day lily aromatic flavour, and containing abundant nutriment and effect of calming the nerves, the product after comprehensive has abundant nutritive value, and after the inventive method process, both can retain local flavor unique separately, create again a kind of local flavor of uniqueness newly, mouthfeel is very good; (2) the preferred compound lactobacillus of the inventive method ferments to material slurry, produce lactic acid bacteria by fermentation, thus make to there is unique vinegar-pepper local flavor, clean taste in this present invention product, more conventional is purer by light-coloured vinegar seasoning taste, eliminates the artificial sour and astringent sense adding vinegar; (3) flavor chilli sauce prepared of the present invention, the tart flavour pungent that is pure, capsicum that lactic acid bacteria produces is natural, be aided with taste of tomato, day lily fragrance, make product nutrition, calm the nerves and whet the appetite, be suitable for the sauce as Western-style pastry, bread, sandwich, also be suitable for the seasoning matter of the various dish of Chinese style, condiment, the scope of application is extensive; (4) sterilization filling process, can preserve 18 months by normal temperature, is convenient to store transport.
Detailed description of the invention
Below technical solution of the present invention is described in detail, but protection scope of the present invention is not limited to described embodiment.
embodiment 1:a preparation method for flavor chilli sauce, comprises the steps:
(1) get the raw materials ready: fresh Huaian pimiento 50 parts chosen by major ingredient; Auxiliary material chooses well-done Fructus Lycopersici esculenti 30 parts, 10 parts, day lily, and 6 parts, the head of garlic, ginger 2 parts and white sugar 12 parts, with parts by weight;
(2) pretreatment: fresh Huaian pimiento is removed green pepper handle, goes flesh seed for subsequent use; Put into after the upper edge of a knife is drawn on Fructus Lycopersici esculenti surface boiling water float boiling hot 30-60 backlash second cold water stalk and skin for subsequent use; Day lily is put into boiling water blanching 60 ~ 90s; The head of garlic, ginger peeling are cleaned rear for subsequent use,
(3) pull an oar: the pimiento handled well, Fructus Lycopersici esculenti, day lily, the head of garlic, ginger are put into beater together with white sugar and pulls an oar;
(4) Vacuum Concentration: the slurry accomplished fluently is carried out Vacuum Concentration 5 times; Thickening temperature is 60 DEG C, and vacuum is 0.08MPa;
(5) sterilizing: the slurry after concentrated is carried out high-temperature sterilization process, and sterilising temp is 110 DEG C, and sterilization time is 1 minute; Sterilizing disposed slurry is cooled to 35 ~ 40 DEG C;
(6) ferment: lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus plantarum are carried out the composite compound lactobacillus obtained according to 2:1:1:2 ratio, according to 2.0 ~ 5.0/10000 inoculum concentrations, be inoculated in the slurry after sterilizing and carry out fermentation process, the time of fermentation process is 48-72 hour, and fermentation temperature is 35-40 DEG C; Fermentation ends when fermentation is 3.5-4.0 to pH value, obtains composite fermentation slurry;
(7) quick-fried perfume (or spice), concentrated: after pot being heated to 60-80 DEG C, add 1.0% salad oil in pot, after the slightly quick-fried perfume (or spice) of little fire, adds composite fermentation slurry and 0.5% white granulated sugar, 0.1% Shangri-la Gorge, is concentrated into thick with little fiery infusion; Wherein, the amount of salad oil, white granulated sugar and Shangri-la Gorge is the percentage by weight relative to composite fermentation slurry;
(8) filling: after the composite mortar filling and sealing after concentrated, carry out 30 minutes sterilization treatment at 115 DEG C, obtain flavor chilli sauce, the shelf-life is 18 months to product at normal temperatures.
embodiment 2:a preparation method for flavor chilli sauce, comprises the steps:
(1) get the raw materials ready: fresh Huaian pimiento 60 parts chosen by major ingredient; Auxiliary material chooses well-done Fructus Lycopersici esculenti 20 parts, 5 parts, the head of garlic, ginger 1 part and white sugar 10 parts, with parts by weight;
(2) pretreatment: fresh Huaian pimiento is removed green pepper handle, goes flesh seed for subsequent use; Put into after the upper edge of a knife is drawn on Fructus Lycopersici esculenti surface boiling water float boiling hot 30-60 backlash second cold water stalk and skin for subsequent use; The head of garlic, ginger peeling are cleaned rear for subsequent use,
(3) pull an oar: the pimiento handled well, Fructus Lycopersici esculenti, the head of garlic, ginger are put into beater together with white sugar and pulls an oar;
(4) Vacuum Concentration: the slurry accomplished fluently is carried out Vacuum Concentration 3 times; Thickening temperature is 60 DEG C, and vacuum is 0.03MPa;
(5) sterilizing: the slurry after concentrated is carried out high-temperature sterilization process, and sterilising temp is 110 DEG C, and sterilization time is 1 minute; Sterilizing disposed slurry is cooled to 35 ~ 40 DEG C;
(6) ferment: lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus plantarum are carried out the composite compound lactobacillus obtained according to 1:1:1:1 ratio, according to 2.0 ~ 5.0/10000 inoculum concentrations, be inoculated in the slurry after sterilizing and carry out fermentation process, the time of fermentation process is 48-72 hour, and fermentation temperature is 35-40 DEG C; Fermentation ends when fermentation is 3.5-4.0 to pH value, obtains composite fermentation slurry;
(7) quick-fried perfume (or spice), concentrated: after pot being heated to 60-80 DEG C, add 2.0% salad oil in pot, after the slightly quick-fried perfume (or spice) of little fire, adds composite fermentation slurry and 1.0% white granulated sugar, 0.5% Shangri-la Gorge, is concentrated into thick with little fiery infusion; Wherein, the amount of salad oil, white granulated sugar and Shangri-la Gorge is the percentage by weight relative to composite fermentation slurry;
(8) filling: after the composite mortar filling and sealing after concentrated, carry out 25 minutes sterilization treatment at 115 DEG C, obtain flavor chilli sauce, the shelf-life is 18 months to product at normal temperatures.
As mentioned above, although represented with reference to specific preferred embodiment and described the present invention, it shall not be construed as the restriction to the present invention self.Under the spirit and scope of the present invention prerequisite not departing from claims definition, various change can be made in the form and details to it.
Claims (8)
1. a flavor chilli sauce, is characterized in that comprising,
Major ingredient: pimiento 50 ~ 60 parts;
Auxiliary material: well-done Fructus Lycopersici esculenti 20 ~ 30 parts, 10 ~ 15 parts, day lily, 5 ~ 8 parts, the head of garlic, ginger 1 ~ 2 part and white sugar 10 ~ 12 parts; With parts by weight;
Described major ingredient and auxiliary material concentrate 3 ~ 5 times after making beating, after sterilization treatment, by compound lactobacillus inoculation fermentation, then obtain described flavor chilli sauce by little fiery infusion is concentrated.
2. flavor chilli sauce according to claim 1, it is characterized in that: described compound lactobacillus is that lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus plantarum carry out the composite compound lactobacillus obtained, according to 2.0 ~ 5.0/10000 inoculum concentrations according to 2:1:1:2 or 1:1:1:1 ratio.
3. a preparation method for flavor chilli sauce, is characterized in that comprising the steps:
(1) get the raw materials ready: pimiento 50 ~ 60 parts chosen by major ingredient; Auxiliary material chooses well-done Fructus Lycopersici esculenti 20 ~ 30 parts, 10 ~ 15 parts, day lily, 5 ~ 8 parts, the head of garlic, ginger 1 ~ 2 part and white sugar 10 ~ 12 parts, with parts by weight;
(2) pretreatment: pimiento removed green pepper handle, go flesh seed for subsequent use; Put into after the upper edge of a knife is drawn on Fructus Lycopersici esculenti surface boiling water float boiling hot 30-60 backlash second cold water stalk and skin for subsequent use; Day lily is put into boiling water blanching 60 ~ 90s; The head of garlic, ginger peeling are cleaned rear for subsequent use,
(3) pull an oar: the pimiento handled well, Fructus Lycopersici esculenti, day lily, the head of garlic, ginger are put into beater together with white sugar and pulls an oar;
(4) Vacuum Concentration: the slurry accomplished fluently is carried out Vacuum Concentration 3 ~ 5 times; Thickening temperature is 50 ~ 60 DEG C, and vacuum is 0.03-0.09MPa;
(5) sterilizing: the slurry after concentrated is carried out high-temperature sterilization process, and sterilizing disposed slurry is cooled to 35 ~ 40 DEG C;
(6) ferment: lactobacillus acidophilus, lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus plantarum are carried out the composite compound lactobacillus obtained according to 2:1:1:2 or 1:1:1:1 ratio, according to 2.0 ~ 5.0/10000 inoculum concentrations, be inoculated in the slurry after sterilizing and carry out fermentation process, fermentation ends when fermentation is 3.5 ~ 4.0 to pH value, obtains composite fermentation slurry;
(7) quick-fried perfume (or spice), concentrated: after pot being heated to 60-80 DEG C, add 1.0 ~ 2.0% salad oil in pot, after the slightly quick-fried perfume (or spice) of little fire, adds composite fermentation slurry and 0.5 ~ 1.0% white granulated sugar, 0.1 ~ 0.5% Shangri-la Gorge, is concentrated into thick with little fiery infusion; Wherein, the amount of salad oil, white granulated sugar and Shangri-la Gorge is the percentage by weight relative to composite fermentation slurry;
(8) filling: after the composite mortar filling and sealing after concentrated, to carry out sterilization treatment, obtain flavor chilli sauce.
4. the preparation method of flavor chilli sauce according to claim 3, is characterized in that: described pimiento is fresh pimiento.
5. the preparation method of flavor chilli sauce according to claim 3, is characterized in that: in step (5), sterilising temp is 110 DEG C, and sterilization time is 1 ~ 2 minute.
6. the preparation method of flavor chilli sauce according to claim 3, is characterized in that: in step (6), the time of fermentation process is 48-72 hour, and fermentation temperature is 35-40 DEG C.
7. the preparation method of flavor chilli sauce according to claim 3, is characterized in that: concentrated in step (7) is to thick with little fiery infusion 5-10 minute.
8. the preparation method of flavor chilli sauce according to claim 3, is characterized in that: step (8) sterilizing carries out 25 ~ 30 minutes sterilization treatment at 115 DEG C.
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| CN105249420A (en) * | 2015-10-13 | 2016-01-20 | 北京元鲜记食品科技有限公司 | Tomato chili sauce and preparation method thereof |
| CN106174417A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of rice fruit jelly paste and preparation method thereof |
| CN106174418A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of meat pulp braised in soy sauce and preparation method thereof |
| CN107411036A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of characteristic nutrition thick chilli sauce |
| CN110731498A (en) * | 2019-06-11 | 2020-01-31 | 湖南农业大学 | Black tiger chili sauce and preparation method thereof |
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Application publication date: 20150520 |