CN104643018A - Preparation method for chili sauce - Google Patents

Abstract

The invention discloses a preparation method for chili sauce and belongs to the technical field of edible seasonings. The preparation method comprises the following steps: washing ripe red chilies, garlic and ginger respectively in parts by weight according to a certain ratio; draining off water and crushing the materials by a crushing machine for later use; uniformly mixing the treated red chilies, garlic and ginger with peanuts and soybean meal to obtain a mixture; heating the mixture to 50-55 DEG C, sealing, keeping heat and fermenting for 1-2 days; after the fermentation is finished, cooling a fermented product to 20-30 DEG C; then adding white granulated sugar, table salt and smoked plums into the product, and uniformly mixing; sealing and carrying out normal-temperature fermentation for 2-3 days; and after the fermentation is finished, sterilizing a fermented product I at a high temperature to obtain the chili sauce. Compared with a traditional chili sauce preparation method, the chili sauce prepared by adopting the preparation method has bright color and luster, delicious taste and long preservation time.

Description

The preparation method of thick chilli sauce

Technical field

The invention belongs to edible flavouring technical field, particularly relate to a kind of preparation method of thick chilli sauce.

Background technology

Capsicum is a kind of Solanaceae capsicum plants, and containing abundant vitamin C, vitamin beta carotene, the nutriments such as folic acid, magnesium and potassium, wherein, the capsicim in capsicum also has anti-inflammatory and oxidation resistant effect.

Capsicum is a kind of flavouring that people generally like, in order to have fresh capsicum at any time, the method generally adopted among the people is that fresh pimiento and various auxiliary material are mixed and made into thick chilli sauce.But the thick chilli sauce obtained according to general conventional method is easy to change spoiled, and the holding time is short.

Summary of the invention

The invention provides a kind of preparation method of thick chilli sauce, according to the thick chilli sauce that the method is obtained, bright in colour, delicious flavour, the holding time is long.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A preparation method for thick chilli sauce, is made up of the raw material of following weight portion:

Ripe pimiento 40 parts ~ 50 parts;

Red acid pepper 15 parts ~ 20 parts;

2 parts ~ 4 parts, garlic;

Peanut 5 parts ~ 10 parts;

White granulated sugar 2 parts ~ 4 parts;

1 part ~ 2 parts, ginger;

Salt 2 parts ~ 4 parts;

5 parts ~ 10 parts, smoked plum;

Bent 8 parts ~ 10 parts of dregs of beans;

Wherein, described dregs of beans song take dregs of beans as raw material, after carrying out steaming sterilizing, is cooled to 28 DEG C ~ 30 DEG C, inoculation meter Qu, cultivate 5 days obtained;

Its preparation method comprises the following steps:

A, by above-mentioned weight portion, the pimiento of maturation, red acid pepper garlic and ginger are cleaned respectively, drains away the water, then blend through pulper, for subsequent use;

B, by through the pimiento of processing of step A, garlic and ginger and peanut, dregs of beans song mixes, and is then heated to 50 DEG C ~ 55 DEG C and carries out sealing thermal insulation and ferment 1 day ~ 2 days;

C, after step B fermentation terminates, by fermenting, the product that obtains is cooled to 20 DEG C ~ 30 DEG C, and then adds the acid pepper of white granulated sugar, salt, smoked plum and the redness through processing of step A wherein, mixes, and sealing carries out normal temperature fermentation 2 days ~ 3 days;

D, after step D fermentation ends, by fermenting, the product that obtains carries out high-temperature sterilization, obtained.

Owing to adopting technique scheme, the present invention has following beneficial effect:

Compared with the preparation method of traditional chili sauce, the thick chilli sauce that the thick chilli sauce obtained according to preparation method of the present invention obtains according to the method, bright in colour, delicious flavour, the holding time is long.

Detailed description of the invention

Below in conjunction with instantiation, the invention will be further described: wherein, and in following examples, indication dregs of beans song take dregs of beans as raw material, after carrying out steaming sterilizing, is cooled to 28 DEG C ~ 30 DEG C, inoculation meter Qu, cultivate 5 days obtained.

Embodiment 1

A preparation method for thick chilli sauce, its raw materials is:

Ripe pimiento 4Kg; Red acid pepper 2Kg; Garlic 0.4Kg; Peanut 1Kg; White granulated sugar 0.4Kg; Ginger 0.2Kg; Salt 0.4Kg; Smoked plum 1Kg; The bent 0.8Kg of dregs of beans;

Its preparation method comprises the following steps:

A, the acid pepper 0.4Kg of the pimiento of 4Kg maturation, 2Kg redness, garlic and 0.2Kg ginger to be cleaned respectively, drain away the water, then blend through pulper, for subsequent use;

B, by through the pimiento of processing of step A, garlic and ginger and 1Kg peanut, 0.8Kg dregs of beans song mixes, and is then heated to 50 DEG C and carries out sealing thermal insulation and ferment 2 days;

C, after step B fermentation terminates, by fermenting, the product that obtains is cooled to 20 DEG C, and then adds the acid pepper of 0.4Kg white granulated sugar, 0.4Kg salt, 1Kg smoked plum and the redness through processing of step A wherein, mixes, and sealing carries out normal temperature fermentation 3 days;

D, after step D fermentation ends, by fermenting, the product that obtains carries out high-temperature sterilization, obtained.

Embodiment 2

A preparation method for thick chilli sauce, its raw materials is:

Ripe pimiento 5 Kg; Red acid pepper 1.5Kg; Garlic 0.2Kg; Peanut 0.5Kg; White granulated sugar 0.2Kg; Ginger 0.1Kg; Salt 0.2Kg; Smoked plum 0.5Kg; The bent 1Kg of dregs of beans;

Its preparation method comprises the following steps:

A, the acid pepper of the pimiento of 5 Kg maturations, 1.5Kg redness, 0.2Kg garlic and 0.1Kg ginger to be cleaned respectively, drain away the water, then blend through pulper, for subsequent use;

B, by through the pimiento of processing of step A, garlic and ginger and 0.5 Kg peanut, 1Kg dregs of beans song mixes, and is then heated to 55 DEG C and carries out sealing thermal insulation and ferment 1 day;

C, after step B fermentation terminates, by fermenting, the product that obtains is cooled to 30 DEG C, and then adds the acid pepper of 0.2Kg white granulated sugar, 0.2Kg salt, 0.5Kg smoked plum and the redness through processing of step A wherein, mixes, and sealing carries out normal temperature fermentation 2 days;

D, after step D fermentation ends, by fermenting, the product that obtains carries out high-temperature sterilization, obtained.

Embodiment 3

A preparation method for thick chilli sauce, its raw materials is:

Ripe pimiento 4.5 Kg; Red acid pepper 1.8 Kg; Garlic 0.3Kg; Peanut 0.7Kg; White granulated sugar 0.3 Kg; Ginger 0.15Kg; Salt 0.3Kg; Smoked plum 0.8Kg; The bent 0.9Kg of dregs of beans;

Its preparation method comprises the following steps:

A, the acid pepper of the pimiento of 4.5Kg maturation, 1.8Kg redness, 0.3Kg garlic and 0.15Kg ginger to be cleaned respectively, drain away the water, then blend through pulper, for subsequent use;

B, by through the pimiento of processing of step A, garlic and ginger and 0.7Kg peanut, 0.9Kg dregs of beans song mixes, and is then heated to 52 DEG C and carries out sealing thermal insulation and ferment 1 day ~ 2 days;

C, after step B fermentation terminates, by fermenting, the product that obtains is cooled to 25 DEG C, and then adds the acid pepper of 0.3 Kg white granulated sugar, 0.3Kg salt, 0.8Kg smoked plum and the redness through processing of step A wherein, mixes, and sealing carries out normal temperature fermentation 2 days;

D, after step D fermentation ends, by fermenting, the product that obtains carries out high-temperature sterilization, obtained.

Claims (1)

1. a preparation method for thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:

Ripe pimiento 40 parts ~ 50 parts;

Red acid pepper 15 parts ~ 20 parts;

2 parts ~ 4 parts, garlic;

Peanut 5 parts ~ 10 parts;

White granulated sugar 2 parts ~ 4 parts;

1 part ~ 2 parts, ginger;

Salt 2 parts ~ 4 parts;

5 parts ~ 10 parts, smoked plum;

Bent 8 parts ~ 10 parts of dregs of beans;

Wherein, described dregs of beans song take dregs of beans as raw material, after carrying out steaming sterilizing, is cooled to 28 DEG C ~ 30 DEG C, inoculation meter Qu, cultivate 5 days obtained;

Its preparation method comprises the following steps:

A, by above-mentioned weight portion, the pimiento of maturation, red acid pepper, garlic and ginger are cleaned respectively, drains away the water, then blend through pulper, for subsequent use;

B, by through the pimiento of processing of step A, garlic and ginger and peanut, dregs of beans song mixes, and is then heated to 50 DEG C ~ 55 DEG C and carries out sealing thermal insulation and ferment 1 day ~ 2 days;

C, after step B fermentation terminates, by fermenting, the product that obtains is cooled to 20 DEG C ~ 30 DEG C, and then adds the acid pepper of white granulated sugar, salt, smoked plum and the redness through processing of step A wherein, mixes, and sealing carries out normal temperature fermentation 2 days ~ 3 days;

D, after step D fermentation ends, by fermenting, the product that obtains carries out high-temperature sterilization, obtained.