CN104643022A - Chili sauce - Google Patents
Chili sauce Download PDFInfo
- Publication number
- CN104643022A CN104643022A CN201510038324.9A CN201510038324A CN104643022A CN 104643022 A CN104643022 A CN 104643022A CN 201510038324 A CN201510038324 A CN 201510038324A CN 104643022 A CN104643022 A CN 104643022A
- Authority
- CN
- China
- Prior art keywords
- parts
- dry
- chilli sauce
- thick chilli
- powder
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 47
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 55
- 238000004140 cleaning Methods 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 15
- 239000010231 banlangen Substances 0.000 claims description 14
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000001390 capsicum minimum Substances 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 11
- 239000000470 constituent Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 3
- 201000007100 Pharyngitis Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 210000003254 palate Anatomy 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 229940109262 curcumin Drugs 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000000929 nociceptor Anatomy 0.000 description 1
- 108091008700 nociceptors Proteins 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance 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)
- Seasonings (AREA)
Abstract
The invention discloses chili sauce, and belongs to the field of food processing. The chili sauce comprises the following components in parts by weight: 10-34 parts of dried chili, 10-25 parts of semen sesami nigrum, 3-15 parts of cooking wine, 6-18 parts of fresh ginger, 2-10 parts of peanut powder, 4-10 parts of garlic, 5-10 parts of indigowoad root, 2-8 parts of aginomoto and 1-5 parts of table salt. The chili sauce is long in expiration date, and does not contain any additive and preservative; the indigowoad root is added, and has the efficacies of clearing away heat, detoxifying, cooling blood and relieving sore throat; the chili sauce has the red and bright color, is crispy and tender, has the delicate flavor, is pleasant to the palate, and can keep the original fresh flavor and nutritional value of chili.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of thick chilli sauce.
Background technology
Thick chilli sauce not only receives an acclaim in a lot of areas of China, and one agitation of eating thick chilli sauce is also risen in the U.S. in recent years, and increasing people starts to praise highly this health diet of thick chilli sauce.Current research finds, the heat that thick chilli sauce not only itself contains is few, and can suppress hunger, the women of two spoonfuls of thick chilli sauce is added when having a meal, do not eat the women of thick chilli sauce than those, heat and the fat of absorption all will lack many, and the women's stature eating thick chilli sauce can be made slenderrer; Thick chilli sauce can also strong muscle, and the curcumin in thick chilli sauce can help muscle normal at a large amount of postexercise recovery; Eating thick chilli sauce can also allow resourceful, is improved the effect of intelligence, and the curcumin in thick chilli sauce can also help brain to carry out general cleaning, thus effectively prevents the generation of senile dementia; Thick chilli sauce also has the effect of adjustment mood, make people happy, thick chilli sauce element can excite the nociceptor in human mouth, then a kind of signal is sent to brain, the chemical substance making brain secrete a kind of people of allowing to feel good, this material can not only relax the stimulation that pungent brings people, and people can be made to be in a cheerful frame of mind.
At present, the thick chilli sauce goods taste on market is dull, and nutrition is single, and peppery degree is not moderate, and all with the addition of anticorrisive agent to extend the shelf life, and is unfavorable for the health of human body.
Summary of the invention
The object of the invention is to: for above-mentioned Problems existing, the invention provides a kind of thick chilli sauce, long shelf-life, not containing the thick chilli sauce of any additive and anticorrisive agent, and add Radix Isatidis, there is heat-clearing, removing toxic substances, cool blood, relieve sore throat effect, this thick chilli sauce color and luster glow, tender and crisp, pleasant to the palate, the original delicate flavour of capsicum and nutritive value can be kept.
Technical scheme of the present invention is: a kind of thick chilli sauce, by weight, following constituent is comprised: capsicum does 10-34 part, Semen sesami nigrum 10-25 part, cooking wine 3-15 part, ginger 6-18 part, peanut powder 2-10 part, garlic 4-10 part, Radix Isatidis 5-10 part, monosodium glutamate 2-8 part, salt 1-5 part.
Preferably, by weight, following constituent is comprised: dry 20 parts of capsicum, Semen sesami nigrum 17 parts, cooking wine 8 parts, 12 parts, ginger, peanut powder 4 parts, 9 parts, garlic, Radix Isatidis 8 parts, monosodium glutamate 5 parts, salt 3 parts.
A kind of thick chilli sauce, its step of preparation process is as follows:
1), take raw material, and pretreatment is carried out to raw material;
By capsicum: dry go-no-go, stalk, cleaning, oven dry, abrasive dust;
Ginger: go-no-go cleaning, stripping and slicing, to dry;
Garlic: go-no-go, peeling, clean, dry;
Semen sesami nigrum: go-no-go, cleaning, temperature fire are fried 30 minutes;
Peanut: pulverize;
Radix Isatidis: go-no-go cleaning, stripping and slicing, to dry;
Cooking wine: at 90-95 DEG C of heating 16-24min;
2), by step 1) pretreated raw material mixes and puts into levigator and grind, obtain the powder that order number is more than 100 orders, stirred by powder, and place five days, stand-by;
3), by through step 2) powder that processes puts into poach pot, and adding monosodium glutamate and salt, poach 1.5-2.5 hour at 90-98 DEG C, obtaining thick thick chilli sauce product, suppress, pack.
Beneficial effect of the present invention is: thick chilli sauce storage life limit for length, and without the need to adding other anticorrisive agent, Product Green is healthy, and product mouthfeel can be become better and better with the prolongation of pot-life, in thick chilli sauce prepared by the present invention, add Radix Isatidis, make the thick chilli sauce of preparation not only have mouthfeel that is smooth, thickness, heat-clearing, removing toxic substances, cool blood, relieve sore throat effect, in a word, thick chilli sauce fermented flavour prepared by the present invention is dense, delicate mouthfeel, nutritious, unique flavor.
Detailed description of the invention
For concrete example, the invention will be further described below:
Embodiment 1
A kind of thick chilli sauce, by weight, comprise following constituent: a kind of thick chilli sauce, by weight, comprise following constituent: dry 10 parts of capsicum, Semen sesami nigrum 18 parts, cooking wine 15 parts, 6 parts, ginger, peanut powder 9 parts, 10 parts, garlic, Radix Isatidis 5 parts, monosodium glutamate 4 parts, salt 5 parts.
A kind of thick chilli sauce, its step of preparation process is as follows:
1), take raw material, and pretreatment is carried out to raw material;
By capsicum: dry go-no-go, stalk, cleaning, oven dry, abrasive dust;
Ginger: go-no-go cleaning, stripping and slicing, to dry;
Garlic: go-no-go, peeling, clean, dry;
Semen sesami nigrum: go-no-go, cleaning, temperature fire are fried 30 minutes;
Peanut: pulverize;
Radix Isatidis: go-no-go cleaning, stripping and slicing, to dry;
Cooking wine: at 90-95 DEG C of heating 16-24min;
2), by step 1) pretreated raw material mixes and puts into levigator and grind, obtain the powder that order number is more than 100 orders, stirred by powder, and place five days, stand-by;
3), by through step 2) powder that processes puts into poach pot, and adding monosodium glutamate and salt, poach 1.5-2.5 hour at 90-98 DEG C, obtaining thick thick chilli sauce product, suppress, pack.
Embodiment 2
A kind of thick chilli sauce, by weight, comprise following constituent: a kind of thick chilli sauce, by weight, comprise following constituent: dry 20 parts of capsicum, Semen sesami nigrum 10 parts, cooking wine 12 parts, 15 parts, ginger, peanut powder 2 parts, 6 parts, garlic, Radix Isatidis 7 parts, monosodium glutamate 2 parts, salt 4 parts.
A kind of thick chilli sauce, its step of preparation process is as follows:
1), take raw material, and pretreatment is carried out to raw material;
By capsicum: dry go-no-go, stalk, cleaning, oven dry, abrasive dust;
Ginger: go-no-go cleaning, stripping and slicing, to dry;
Garlic: go-no-go, peeling, clean, dry;
Semen sesami nigrum: go-no-go, cleaning, temperature fire are fried 30 minutes;
Peanut: pulverize;
Radix Isatidis: go-no-go cleaning, stripping and slicing, to dry;
Cooking wine: at 90-95 DEG C of heating 16-24min;
2), by step 1) pretreated raw material mixes and puts into levigator and grind, obtain the powder that order number is more than 100 orders, stirred by powder, and place five days, stand-by;
3), by through step 2) powder that processes puts into poach pot, and adding monosodium glutamate and salt, poach 1.5-2.5 hour at 90-98 DEG C, obtaining thick thick chilli sauce product, suppress, pack.
Embodiment 3
A kind of thick chilli sauce, by weight, comprise following constituent: a kind of thick chilli sauce, by weight, comprise following constituent: dry 34 parts of capsicum, Semen sesami nigrum 25 parts, cooking wine 3 parts, 18 parts, ginger, peanut powder 10 parts, 4 parts, garlic, Radix Isatidis 10 parts, monosodium glutamate 8 parts, salt 1 part.
A kind of thick chilli sauce, its step of preparation process is as follows:
1), take raw material, and pretreatment is carried out to raw material;
By capsicum: dry go-no-go, stalk, cleaning, oven dry, abrasive dust;
Ginger: go-no-go cleaning, stripping and slicing, to dry;
Garlic: go-no-go, peeling, clean, dry;
Semen sesami nigrum: go-no-go, cleaning, temperature fire are fried 30 minutes;
Peanut: pulverize;
Radix Isatidis: go-no-go cleaning, stripping and slicing, to dry;
Cooking wine: at 90-95 DEG C of heating 16-24min;
2), by step 1) pretreated raw material mixes and puts into levigator and grind, obtain the powder that order number is more than 100 orders, stirred by powder, and place five days, stand-by;
3), by through step 2) powder that processes puts into poach pot, and adding monosodium glutamate and salt, poach 1.5-2.5 hour at 90-98 DEG C, obtaining thick thick chilli sauce product, suppress, pack.
Claims (3)
1. a thick chilli sauce, it is characterized in that, by weight, following constituent is comprised: capsicum does 10-34 part, Semen sesami nigrum 10-25 part, cooking wine 3-15 part, ginger 6-18 part, peanut powder 2-10 part, garlic 4-10 part, Radix Isatidis 5-10 part, monosodium glutamate 2-8 part, salt 1-5 part.
2. a kind of thick chilli sauce according to claim 1, it is characterized in that, by weight, following constituent is comprised: dry 20 parts of capsicum, Semen sesami nigrum 17 parts, cooking wine 8 parts, 12 parts, ginger, peanut powder 4 parts, 9 parts, garlic, Radix Isatidis 8 parts, monosodium glutamate 5 parts, salt 3 parts.
3. a kind of thick chilli sauce according to claims 1 or 2, is characterized in that, its step of preparation process is as follows:
1), take raw material, and pretreatment is carried out to raw material;
By capsicum: dry go-no-go, stalk, cleaning, oven dry, abrasive dust;
Ginger: go-no-go cleaning, stripping and slicing, to dry;
Garlic: go-no-go, peeling, clean, dry;
Semen sesami nigrum: go-no-go, cleaning, temperature fire are fried 30 minutes;
Peanut: pulverize;
Radix Isatidis: go-no-go cleaning, stripping and slicing, to dry;
Cooking wine: at 90-95 DEG C of heating 16-24min;
2), by step 1) pretreated raw material mixes and puts into levigator and grind, obtain the powder that order number is more than 100 orders, stirred by powder, and place five days, stand-by;
3), by through step 2) powder that processes puts into poach pot, and adding monosodium glutamate and salt, poach 1.5-2.5 hour at 90-98 DEG C, obtaining thick thick chilli sauce product, suppress, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510038324.9A CN104643022A (en) | 2015-01-26 | 2015-01-26 | Chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510038324.9A CN104643022A (en) | 2015-01-26 | 2015-01-26 | Chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643022A true CN104643022A (en) | 2015-05-27 |
Family
ID=53235073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510038324.9A Pending CN104643022A (en) | 2015-01-26 | 2015-01-26 | Chili sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104643022A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905233A (en) * | 2015-06-30 | 2015-09-16 | 遵义辣哈哈食品有限公司 | Licorice chilli paste and preparation method thereof |
| CN106901319A (en) * | 2017-04-19 | 2017-06-30 | 马鞍山市十月丰食品有限公司 | A kind of natural chili sauce of shelf-life long and preparation method thereof |
| CN108208755A (en) * | 2018-02-01 | 2018-06-29 | 安徽家壹味食品有限公司 | A kind of sootiness thick chilli sauce and its preparation process |
| CN108618108A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of fermented soya bean smoked plum thick chilli sauce and preparation method thereof |
| CN110236173A (en) * | 2018-03-10 | 2019-09-17 | 郝婧妤 | A kind of thick chilli sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343457A (en) * | 2001-10-08 | 2002-04-10 | 张洪国 | Thick chilli paste and its preparing process |
| CN102488185A (en) * | 2011-12-29 | 2012-06-13 | 罗宁 | Making method of chili sauce |
| CN103349271A (en) * | 2013-07-12 | 2013-10-16 | 谢长春 | Chili sauce and preparation method thereof |
-
2015
- 2015-01-26 CN CN201510038324.9A patent/CN104643022A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343457A (en) * | 2001-10-08 | 2002-04-10 | 张洪国 | Thick chilli paste and its preparing process |
| CN102488185A (en) * | 2011-12-29 | 2012-06-13 | 罗宁 | Making method of chili sauce |
| CN103349271A (en) * | 2013-07-12 | 2013-10-16 | 谢长春 | Chili sauce and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905233A (en) * | 2015-06-30 | 2015-09-16 | 遵义辣哈哈食品有限公司 | Licorice chilli paste and preparation method thereof |
| CN108618108A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of fermented soya bean smoked plum thick chilli sauce and preparation method thereof |
| CN106901319A (en) * | 2017-04-19 | 2017-06-30 | 马鞍山市十月丰食品有限公司 | A kind of natural chili sauce of shelf-life long and preparation method thereof |
| CN108208755A (en) * | 2018-02-01 | 2018-06-29 | 安徽家壹味食品有限公司 | A kind of sootiness thick chilli sauce and its preparation process |
| CN110236173A (en) * | 2018-03-10 | 2019-09-17 | 郝婧妤 | A kind of thick chilli sauce and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |
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| WD01 | Invention patent application deemed withdrawn after publication |