CN104643017A - Method for making hot and spicy sauce - Google Patents
Method for making hot and spicy sauce Download PDFInfo
- Publication number
- CN104643017A CN104643017A CN201410263042.4A CN201410263042A CN104643017A CN 104643017 A CN104643017 A CN 104643017A CN 201410263042 A CN201410263042 A CN 201410263042A CN 104643017 A CN104643017 A CN 104643017A
- Authority
- CN
- China
- Prior art keywords
- parts
- capsicum
- white wine
- garlic
- cashew nut
- 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
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 19
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 18
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 18
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 18
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 18
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 18
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 18
- 235000020232 peanut Nutrition 0.000 claims abstract description 18
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- 235000008397 ginger Nutrition 0.000 claims abstract description 17
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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
Abstract
The invention discloses a method for making a hot and spicy sauce, belonging to the technical field of food processing. The hot and spicy sauce is prepared from the following raw materials in parts by weight: 100 parts of raw chili, 50 parts of garlic bulb, 30 parts of tender ginger, 20 parts of houttuynia cordata, 5 parts of peanut kernel, 3 parts of cashew nut, 5 parts of black beans, 10 parts of salt and 25 parts of white spirit with the alcohol volume content of 52 percent. The making method comprises the step of mixing and salting the previous raw materials. The hot and spicy sauce disclosed by the invention is capable of clearing away internal heat and is balanced in nutrition, natural, smooth and delicious in taste.
Description
Technical field
The present invention relates to food processing technology field, the method that especially a kind of capsicum paste makes.
Background technology
The vitamin C contained in capsicum occupies the first place of vegetables, and also containing abundant Cobastab, carrotene and the mineral matter such as calcium, iron, medical expert thinks, capsicum can alleviate chest abdomen crymodynia, prevent dysentery, kill and press down stomach abdomen entozoa, control heart disease and coronary sclerosis; Can also oral mucosa be stimulated, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion.Thick chilli sauce has unique sense of taste because of it, becomes a kind of appetizing food of people's hobby, but often eats capsicum and easily get angry, and easily produces canker sore, so how making a kind of thick chilli sauce new varieties of relieving inflammation or internal heat is the new problem that people constantly study.
Summary of the invention
The invention provides one namely to relieve inflammation or internal heat, the method that natural, smooth capsicum paste that is good to eat and delicious flavour again balanced in nutrition makes.
In order to solve the problem, the technical solution adopted in the present invention is: the method that this capsicum paste makes, and adopts following parts by weight proportioning raw material to make:
100 parts, raw capsicum, 50 parts, the head of garlic, young ginger 30 parts, cordate houttuynia 20 parts, shelled peanut 5 parts, 3 parts, cashew nut, 5 parts, black soya bean, salt 10 parts, alcohol by volume content is the white wine 25 parts of 52%;
Making step is:
A, shelled peanut, cashew nut, black soya bean are fried perfume (or spice) respectively, granulating is pulverized in peeling, and granularity is 2 millimeters, for subsequent use;
B, by raw capsicum, the head of garlic, young ginger, cordate houttuynia respectively clean dry, more respectively chopping after for subsequent use;
The raw capsicum that c, black soya bean a step obtained, shelled peanut, cashew nut obtain with b step, the head of garlic, young ginger, cordate houttuynia mix and the compound that stirs to obtain;
D, white wine, salt to be added in the obtained compound of step c and the basic sauce that stirs to obtain, add white wine the ratio of weight and white wine total amount be 4:5;
E, Step d obtained basic sauce and load in container, then residue white wine is added in container cover basic sauce, airtight container, to obtain final product.
In technique scheme, technical scheme can also be more specifically: described container is vial or crock or porcelain jar.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, owing to adding cordate houttuynia in thick chilli sauce, and cordate houttuynia is cold, has clearing heat and detoxicating, that sore, promoting urination and removing dampness, clearing away heat to cure dysentery, stomach strengthening and digestion promoting are treated in detumescence effect; So people also can not get angry after eating this thick chilli sauce more.
2, not only add the nutrition of thick chilli sauce owing to adding shelled peanut, cashew nut and black soya bean in thick chilli sauce, also make in sauce, to be provided with the strong fragrance of kernel and crisp sense.
Raw capsicum of the present invention, containing abundant vitamin C, Cobastab, carrotene and the mineral matter such as calcium, iron.Medicine expert thinks, capsicum can alleviate chest abdomen crymodynia, prevents dysentery, kills and presses down stomach abdomen entozoa, controls heart disease and coronary sclerosis; Can also oral mucosa be stimulated, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion.
The head of garlic of the present invention, pungent, warm in nature, containing abundant germanium, selenium, alliin and allinase, also containing compositions such as vitamin A, Cobastab, vitamin C, calcium, phosphorus, iron, crude fibres; Have sterilization, hypotensive, hypoglycemic, enhance metabolism, fatigue-relieving, the organ that stimulates digestion secretion digestive ferment, promote epithelial proliferation, the effects such as accelerated wound healing.
Young ginger of the present invention, taste is pungent, warm in nature.Containing zingiberol, zingiberene, phellandrene, citral, linalool and gingerol, asparagine, glutamic acid, asparatate, serine, glycine, threonine, alanine etc.; Have appetizing preventing or arresting vomiting, preventing phlegm from forming and stopping coughing, inducing sweat and dispelling exogenous evils, waist is strengthened in establishing-Yang, beauty care, inducing sweat and dispelling exogenous evils, anti-inflammatory analgetic, presses down effect of the anti-knurl of cancer.
Cordate houttuynia taste of the present invention is pungent, cold, clearing heat and detoxicating, detumescence can treat sore, promoting urination and removing dampness, clearing away heat to cure dysentery, stomach strengthening and digestion promoting, by the lung carbuncle, sore swollen toxin, hemorrhoidal hemorrhage, retention of heat in the spleen and stomach etc. of controlling real heat, heat poison, damp evil, disease heat are trouble.Modern pharmacology experiment shows, this product has antibacterial, antiviral, effect such as raising immunity of organisms, diuresis etc.
Containing abundant fat, vitamin K, vitamin E, vitamin C and zinc, selenium and other trace elements in shelled peanut of the present invention, not only can righting qi-restoratives, happy spleen and stomach, moistening lung for removing phlegm, nourishing regulating the qi flowing in the channels, inducing diuresis for removing edema, hemostasis lactogenesis, clearing also have strengthen memory, anti-aging, delay brain function decline, skin care, control neoplastic diseases, reduce cholesterol and prevent and treat the effect that artery sclerosis, hypertension and coronary heart disease stop malaria.
Cashew nut of the present invention, nutrition is very abundant, fatty up to 47%, protein 21.2%, carbohydrate 22.3%, containing multivitamin and mineral matters such as vitamin A, vitamin B1 and vitamin B2s, particularly manganese, chromium, magnesium, selenium and other trace elements wherein, has effect that is anti-oxidant, anti-aging, antitumor and cardiovascular disease resistant.
Black soya bean of the present invention is flat, taste is sweet; Return spleen, kidney channel; Have that the lower gas of detumescence, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, improving eyesight invigorating the spleen, kidney tonifying benefit be cloudy, the effect of removing toxic substances; Black soya bean contains rich in protein, vitamin, mineral matter, comprehensive nutrition, has crow blackout and sends out and the function of delaying human body caducity.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment one
The method that capsicum paste makes, adopts following weight raw material to make:
100 grams, raw capsicum, 50 grams, the head of garlic, young ginger 30 grams, cordate houttuynia 20 grams, shelled peanut 5 grams, 3 grams, cashew nut, 5 grams, black soya bean, salt 10 grams, alcohol by volume content is the white wine 25 grams of 52%;
Making step is:
A, shelled peanut, cashew nut, black soya bean are fried perfume (or spice) respectively, granulating is pulverized in peeling, and granularity is 2 millimeters, for subsequent use;
B, by raw capsicum, the head of garlic, young ginger, cordate houttuynia respectively clean dry, more respectively chopping after for subsequent use;
The raw capsicum that c, black soya bean a step obtained, shelled peanut, cashew nut obtain with b step, the head of garlic, young ginger, cordate houttuynia mix and the compound that stirs to obtain;
D, salt and 20 grams of white wine to be added in the obtained compound of step c and the basic sauce that stirs to obtain;
E, Step d obtained basic sauce and load in vial, more remaining 5 grams of white wine are added in vial cover basic sauce, airtight container, to obtain final product.
Embodiment two
The method that capsicum paste makes, adopts following weight raw material to make:
300 grams, raw capsicum, 150 grams, the head of garlic, young ginger 90 grams, cordate houttuynia 60 grams, shelled peanut 15 grams, 15 grams, cashew nut, 15 grams, black soya bean, salt 30 grams, alcohol by volume content is the white wine 75 grams of 52%;
Making step is:
A, shelled peanut, cashew nut, black soya bean are fried perfume (or spice) respectively, granulating is pulverized in peeling, and granularity is 2 millimeters, for subsequent use;
B, by raw capsicum, the head of garlic, young ginger, cordate houttuynia respectively clean dry, more respectively chopping after for subsequent use;
The raw capsicum that c, black soya bean a step obtained, shelled peanut, cashew nut obtain with b step, the head of garlic, young ginger, cordate houttuynia mix and the compound that stirs to obtain;
D, salt and 60 grams of white wine to be added in the obtained compound of step c and the basic sauce that stirs to obtain;
E, Step d obtained basic sauce and load in crock, more remaining 15 grams of white wine are added in crock cover basic sauce, airtight container, to obtain final product.
Embodiment three
The method that capsicum paste makes, adopts following weight raw material to make:
600 grams, raw capsicum, 300 grams, the head of garlic, young ginger 180 grams, cordate houttuynia 120 grams, shelled peanut 30 grams, 30 grams, cashew nut, 30 grams, black soya bean, salt 60 grams, alcohol by volume content is the white wine 150 grams of 52%;
Making step is:
A, shelled peanut, cashew nut, black soya bean are fried perfume (or spice) respectively, granulating is pulverized in peeling, and granularity is 2 millimeters, for subsequent use;
B, by raw capsicum, the head of garlic, young ginger, cordate houttuynia respectively clean dry, more respectively chopping after for subsequent use;
The raw capsicum that c, black soya bean a step obtained, shelled peanut, cashew nut obtain with b step, the head of garlic, young ginger, cordate houttuynia mix and the compound that stirs to obtain;
D, salt and 120 grams of white wine to be added in the obtained compound of step c and the basic sauce that stirs to obtain;
E, Step d obtained basic sauce and load in porcelain jar, more remaining 30 grams of white wine are added in porcelain jar cover basic sauce, airtight container, to obtain final product.
Claims (2)
1. a method for capsicum paste making, is characterized in that: adopt following parts by weight proportioning raw material to make:
100 parts, raw capsicum, 50 parts, the head of garlic, young ginger 30 parts, cordate houttuynia 20 parts, shelled peanut 5 parts, 3 parts, cashew nut, 5 parts, black soya bean, salt 10 parts, alcohol by volume content is the white wine 25 parts of 52%;
Making step is:
A, shelled peanut, cashew nut, black soya bean are fried perfume (or spice) respectively, granulating is pulverized in peeling, and granularity is 2 millimeters, for subsequent use;
B, by raw capsicum, the head of garlic, young ginger, cordate houttuynia respectively clean dry, more respectively chopping after for subsequent use;
The raw capsicum that c, black soya bean a step obtained, shelled peanut, cashew nut obtain with b step, the head of garlic, young ginger, cordate houttuynia mix and the compound that stirs to obtain;
D, white wine, salt to be added in the obtained compound of step c and the basic sauce that stirs to obtain, add white wine the ratio of weight and white wine total amount be 4:5;
E, Step d obtained basic sauce and load in container, then residue white wine is added in container cover basic sauce, airtight container, to obtain final product.
2. the method that makes of a kind of capsicum paste according to claim 1, is characterized in that: described container is vial or crock or porcelain jar.
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| CN201410263042.4A CN104643017A (en) | 2014-06-13 | 2014-06-13 | Method for making hot and spicy sauce |
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| CN201410263042.4A CN104643017A (en) | 2014-06-13 | 2014-06-13 | Method for making hot and spicy sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105394599A (en) * | 2015-11-23 | 2016-03-16 | 孟玲琳 | Baking method of pan-fried mutton dumplings |
| CN105410875A (en) * | 2015-11-30 | 2016-03-23 | 李功文 | Preparation method of sauce bag |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394599A (en) * | 2015-11-23 | 2016-03-16 | 孟玲琳 | Baking method of pan-fried mutton dumplings |
| CN105410875A (en) * | 2015-11-30 | 2016-03-23 | 李功文 | Preparation method of sauce bag |
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