CN104770703A - Sauce and chilli powder, preparation method thereof and seasoning powder - Google Patents
Sauce and chilli powder, preparation method thereof and seasoning powder Download PDFInfo
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- CN104770703A CN104770703A CN201510219639.3A CN201510219639A CN104770703A CN 104770703 A CN104770703 A CN 104770703A CN 201510219639 A CN201510219639 A CN 201510219639A CN 104770703 A CN104770703 A CN 104770703A
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Abstract
The invention provides a preparation method of sauce and chilli powder. The preparation method comprises the following steps that chilli powder is smashed and sieved, after sauce and distilled liquor are fermented in a mixed mode, spray drying is carried out, and the sauce and chilli powder is obtained; the sauce is obtained by centrifugally separating black bean sauce. The sauce obtained by centrifugally separating the black bean sauce and chilli are fermented in the mixed mode, the sauce and chilli powder is obtained after spray drying, the sauce and chilli powder is in a powder shape, is low in moisture content and long in expiration rate, transportation is more convenient due to the fact that the sauce and chilli powder is in the powder shape, and the seasoning adding amount is small. In addition, the sauce and chilli powder has the fresh, spicy and mellow taste, meanwhile, the sauce flavor is remarkable, the taste is delicious, and the nutritive index is remarkably improved.
Description
Technical field
The invention belongs to flavouring technical field, be specifically related to a kind of sauce green pepper powder and preparation method thereof and a kind of toppings.
Background technology
Flavouring refers to the color that can increase dish, promotes appetite, is of value to the accesary foods of health.Its major function promotes vegetable quality, meets the sense organ needs of consumer, thus stimulate appetite, and promotes health.
The main flavouring of current catering market has monosodium glutamate, chickens' extract, sauce class etc., and its industry distribution situation is shown in Fig. 1, and Fig. 1 is all kinds of flavouring proportion of current catering market distribution map.Each kind of flavouring, all containing the special composition being different from other raw materials, this is the common feature of flavouring, is also the main cause that material of spice has seasoning effect.
Thick chilli sauce is flavouring more common on dining table, has the advantages that color and luster is reddish brown, even thickness, fresh peppery sweet-smelling, the degree of saltiness are agreeable to the taste.Thick chilli sauce energy spleen benefiting and stimulating the appetite is aid digestion, is feast or family's seasoning good merchantable brand.There is different lacol flavor thick chilli sauce in each area.Market sell thick chilli sauce production procedure be generally: select materials, pulverize, spice, bake, bottle, finished product.But the above-mentioned problem that thick chilli sauce existence is not easily preserved for a long time, seasoning addition is large, transport is inconvenient.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of sauce green pepper powder and preparation method thereof and a kind of toppings, and sauce green pepper powder long shelf-life provided by the invention, seasoning addition are little, and it is convenient to make Powdered transport.
The invention provides a kind of preparation method of sauce green pepper powder, comprise the following steps:
Sieved by Capsicum crushing, after dip and Spirit mixed culture fermentation, spraying dry, obtains sauce green pepper powder;
Described dip is the dip that black bean sauce centrifugation obtains.
Preferably, described thick chilli sauce is that No. 5 capsicums are ground in Hunan.
Preferably, the mass ratio of described capsicum, dip and Spirit is 100:(30 ~ 50): (3 ~ 5).
Preferably, the temperature of described fermentation is 25 ~ 30 DEG C, and the time of described fermentation is 5 ~ 7 days.
Preferably, the paddy brewed wine precision of described Spirit is 45% ~ 50%.
Preferably, described spray-dired inlet temperature 180 ~ 210 DEG C, outlet temperature 100 ~ 110 DEG C.
Preferably, after described spraying dry, also comprise the operation of pulverizing.
Present invention also offers the sauce green pepper powder that a kind of above-mentioned preparation method prepares.
Present invention also offers a kind of toppings, comprise the sauce green pepper powder that above-mentioned preparation method prepares.
Preferably, also comprise in fermented bean curd powder, zanthoxylum powder, green onion powder, garlic powder, monosodium glutamate, I+G and star aniseed powder one or more.
Compared with prior art, the invention provides a kind of preparation method of sauce green pepper powder, comprise the following steps: sieved by Capsicum crushing, after dip and Spirit mixed culture fermentation, spraying dry, obtains sauce green pepper powder; Described dip is the dip that black bean sauce centrifugation obtains.The present invention is by the dip that black bean sauce centrifugation obtained and capsicum mixed culture fermentation, and obtain a kind of sauce green pepper powder after spraying dry, this sauce green pepper powder is Powdered, the low long shelf-life of moisture, makes that Powdered transport is convenient and seasoning addition is little.In addition, sauce green pepper powder provided by the invention is while the taste with fresh peppery sweet-smelling, and its sauce fragrance is given prominence to, and flavour is delicious, and nutritive index significantly improves.
The organoleptic indicator of sauce green pepper powder prepared by the present invention, physical and chemical index and microbiological indicator detect and conform with the regulations.Further, little, the nutritional labeling of seasoning addition significantly improves.Taste test and appraisal are carried out to five index of quality such as color and luster, fragrance, pungent, delicate flavour, overall local flavor of sauce green pepper powder, consumers in general can be subject to and accept and like.
Accompanying drawing explanation
Fig. 1 is all kinds of flavouring proportion of current catering market distribution map;
Fig. 2 is that the investigation masses are to the overall assessment of sauce green pepper powder powder;
Fig. 3 is that the investigation masses are to the overall assessment of the peppery black bean sauce of commercially available perfume (or spice).
Detailed description of the invention
The invention provides a kind of preparation method of sauce green pepper powder, comprise the following steps:
Sieved by Capsicum crushing, after dip and Spirit mixed culture fermentation, spraying dry, obtains sauce green pepper powder;
Described dip is the dip that black bean sauce centrifugation obtains.
First Capsicum crushing sieves by the present invention, obtains chilli powder.In the present invention, No. 5 capsicums are ground in the preferred Hunan of described capsicum.It is soft that No. 5 pepper fruit meats are ground in described Hunan, and taste is peppery and not strong.Grind No. 5 capsicums with Hunan to prepare sauce green pepper powder for raw material and can improve the fragrant peppery and overall local flavor of product.Pulverizing of the present invention is preferably carried out in pulverizer, the capsicum after pulverizing is crossed 80 mesh sieves, obtains chilli powder.
Described chilli powder is mixed with dip and Spirit, obtains mixture.Wherein, the paddy brewed wine precision of described Spirit is 45% ~ 50%, and in some embodiments of the invention, the paddy brewed wine precision of described Spirit is 45% ~ 50%.Described Spirit can suppress the growth of miscellaneous bacteria, and can prevent excessive fermentation, makes the local flavor of sauce green pepper powder abundanter.
The present invention's dip used is the dip that black bean sauce centrifugation obtains.The present invention preferably adopts centrifugal separator to carry out the separation of dip in black bean sauce, preferred, selects 80 mesh sieves and centrifugal separator to be combined to carry out being separated of dip in black bean sauce.The present invention, to described black bean sauce source not special restriction, can buy for market, also can prepare voluntarily.In the present invention, described black bean sauce is preferably prepared as follows:
A) kind of song is inoculated in aerated koji making in the soybean of boiling, obtains ripe bent material, described kind song is the mixture of flour and aspergillus oryzae;
B) described ripe bent material is mixed with salt solution, then add Spirit and ferment, obtain black bean sauce
In the present invention, first-selection will be selected materials, select ripe fully, full grains are even, fresh, high containing protein, free from insect pests, high quality soybean without go rotten rotten and impurity.Afterwards, mixed with water by the soybean after screening, flood bean or pea 20 ~ 30cm, water temperature controls below 40 DEG C, soaks 2 ~ 5 hours, will grasp flexibly depending on temperature situation, and to be dipped into beans more than 90% without wrinkle, moisture is advisable about 45%.
After soaked soybean is drained the water, send into rotating type high-pressure digester and carry out boiling.Concrete, vapour cooking is opened on described rotation limit, back of adding a cover, and when temperature in tank reaches 90 DEG C, steam discharge makes pressure in tank be zero.Close exhaust valve, open admission valve, when pressure reaches 0.1MPa in tank, keep 40 ~ 60 minutes.Soybean after cooking, requires that uniform color (aubergine) is without hard-core, sticky not rotten, has beany flavour, free from extraneous odour.
Well-done soybean is cooled to less than 40 DEG C through Air cooler, and access kind of song, obtains bent material.Described inoculum concentration is 0.2wt% ~ 0.5wt%, and in some embodiments of the invention, described inoculum concentration is 0.3wt%.Described kind song is the mixture of flour and aspergillus oryzae, and the mass ratio of described flour and aspergillus oryzae is (3 ~ 4): 1, is preferably 3:1.The present invention is to the not special restriction of the source of described aspergillus oryzae, generally commercially available, in the present invention, preferably adopts Guangdong Microbes Inst to provide bacterial classification.
Described song material is carried out aerated koji making, and described aerated koji making preferably carries out as follows:
Each plug in thermometer in the upper, middle and lower of song material, and start blower fan in time, regulate temperature, bent material temperature degree remains on 28 ~ 33 DEG C, is at this moment the bacterial classification germinating growth phase.Through 10 hours, product temperature rises, and progressively raises, and is a large amount of generation phase of aspergillus body.When product temperature rise to 35 ~ 36 DEG C, start aeration-cooling, when song material lumps, be about to begin and turn over first pass song, smash with the material of four tooth harrows by caking, by turning over song, to make it to reach bent material loose, promotes aspergillus breeding;
Bent material is after once turning over song, aspergillus oryzae amount reproduction, temperature rises, bent material lumps again, just need continuous ventilating when temperature rises to 35 DEG C, keep the temperature of bent material between 30 ~ 35 DEG C, second time will be carried out at need when heat radiation and turn over song, turning over song from first time will through 5 ~ 6 hour to turning over song for the second time, and its effect and first time turn over Qu Xiangtong;
Bent material reduces gradually through aerlbic culture moisture, there will be crack phenomenon, at this moment crack should be evened out and push down, and guards against and ventilates uneven and locally burn song.Later stage cultivation temperature is 30 ~ 35 DEG C, and through 40 ~ 42 hours, bent material covered with mycelia, forms yellow green spore, obtains ripe bent material.
Described ripe bent material should present light yellow, uniformity, and without sandwich, lump, variegated, without living contaminants, moisture is 25 ~ 30%.
Described ripe bent material is mixed with salt solution and carries out spice, concrete, one-tenth song is poured in spice pond, add salt solution after breaing up and mix thoroughly, stewing 1 day of leaching.Wherein, described ripe bent material is 100:(40 ~ 50 with the mass ratio of salt solution).The mass concentration of described salt solution is 15wt% ~ 16wt%.
The song material mixed is mixed with Spirit, carries out heat-preservation fermentation.The present invention, to the not special restriction of the method for described fermentation, preferably carries out as follows:
Loaded by the song material mixed after flattening in heat-preservation fermentation pond, spray Spirit above to prevent corruption, heat-preservation fermentation, temperature controls at 45 ~ 52 DEG C, and fermenting 25 ~ 30 days can be ripe, obtains black bean sauce.Wherein, described Spirit is (1 ~ 2) with bent mass ratio of expecting: 10.The paddy brewed wine precision of described Spirit is 45% ~ 50%, and in some embodiments of the invention, the paddy brewed wine precision of described Spirit is 50%.
Described chilli powder is mixed with dip and Spirit, ferments, obtain sauce green pepper powder semi-finished product.In the present invention, the mass ratio of described capsicum, dip and Spirit is 100:(30 ~ 50): (3 ~ 5).In certain embodiments, the mass ratio of described capsicum, dip and Spirit is 100:40:4.The temperature of described fermentation is 25 ~ 30 DEG C, and the time of described fermentation is 5 ~ 7 days.In some embodiments of the invention, the temperature of described fermentation is 25 DEG C, and the time of described fermentation is 5 days; In other embodiments of the present invention, the temperature of described fermentation is 30 DEG C, and the time of described fermentation is 7 days.
The sauce green pepper powder obtained is carried out spraying dry by the present invention, obtains sauce green pepper powder, and in the present invention, described spraying dry carries out in spray dryer, and the inlet temperature of described spray dryer is preferably 180 ~ 210 DEG C, and outlet temperature is preferably 100 ~ 110 DEG C.The present invention adopts spraying dry to carry out the preparation of sauce green pepper powder, outside maintenance capsicum and the original local flavor of black bean sauce dip, also add burnt odor taste and Maillard reaction, makes the fragrance of sauce green pepper powder abundanter.
Spray-dired sauce green pepper powder is pulverized by the present invention, then packs, and can obtain sauce green pepper powder product.In the present invention, 100 order granular mills are preferably adopted to carry out the pulverizing of sauce green pepper powder.
Present invention also offers the sauce green pepper powder that a kind of above-mentioned preparation method prepares.
In addition, present invention also offers a kind of toppings, comprise the fermented bean curd powder that above-mentioned processing technology prepares.Described toppings also comprise in fermented bean curd powder, zanthoxylum powder, green onion powder, garlic powder, monosodium glutamate, I+G and star aniseed powder one or more.
The present invention is by the dip that black bean sauce centrifugation obtained and capsicum mixed culture fermentation, and obtain a kind of sauce green pepper powder after spraying dry, this sauce green pepper powder is Powdered, the low long shelf-life of moisture, makes that Powdered transport is convenient and seasoning addition is little.In addition, sauce green pepper powder provided by the invention is while the taste with fresh peppery sweet-smelling, and its sauce fragrance is given prominence to, and flavour is delicious, and nutritive index significantly improves.
Result shows, the organoleptic indicator of sauce green pepper powder prepared by the present invention, physical and chemical index and microbiological indicator detect and conform with the regulations.Further, little, the nutritional labeling of seasoning addition significantly improves.Taste test and appraisal are carried out to five index of quality such as color and luster, fragrance, pungent, delicate flavour, overall local flavor of sauce green pepper powder, consumers in general can be subject to and accept and like.
In order to understand the present invention further, be described a kind of sauce green pepper powder provided by the invention and preparation method thereof and a kind of toppings below in conjunction with embodiment, protection scope of the present invention is not limited by the following examples.
The preparation of embodiment 1 dip
1, select ripe fully, full grains are even, fresh, high containing protein, free from insect pests, high quality soybean without go rotten rotten and impurity.
2, take soybean and enter pond, add water and flood bean or pea 20 ~ 30cm, water temperature controls below 40 DEG C, and soak 4-5 hour, to be dipped into beans more than 90% without wrinkle, moisture is advisable about 45%.
3, adopt rotating type high-pressure digester, after being drained the water by soaked soybean, sent into by elevator and turn pot, add a cover rotation limit, back and open vapour cooking, when temperature in tank reaches 90 DEG C, steam discharge makes pressure in tank be zero.Close exhaust valve, open admission valve, when pressure reaches 0.1MPa in tank, keep 50-60 minute.Soybean after cooking, requires that uniform color (aubergine) is without hard-core, sticky not rotten, has beany flavour, free from extraneous odour.
4, koji
4.1, inoculate: well-done soybean is cooled to less than 40 DEG C through Air cooler, and access the bent powder of kind that prior flour mixes and stirs, inoculum concentration is about 0.3%.The mixture of described kind of Qu Fenwei flour and aspergillus oryzae, wherein, the mass ratio of described flour and aspergillus oryzae is 3:1.Described aspergillus oryzae is purchased from Guangdong Microbes Inst.
4.2, aerated koji making
4.2.1, song is expected into Chi Wanhou, each slotting alcohol thermometer in the upper, middle and lower of song material, and start blower fan in time, regulate temperature, bent material temperature degree remains on 28 ~ 33 DEG C, at this moment be the bacterial classification germinating growth phase through 10 hours, product temperature rises, and progressively raises, it is a large amount of generation phase of aspergillus body, when product temperature rise to 35 ~ 36 DEG C, start aeration-cooling, when song material lumps, be about to begin and turn over first pass song, smash with the material of four tooth harrows by caking, by turning over song, to make it to reach bent material loose, promotes aspergillus breeding.
4.2.2, second time turns over song, bent material is after once turning over song, aspergillus oryzae amount reproduction, temperature rises, and bent material lumps again, just needs continuous ventilating when temperature rises to 35 DEG C, keep the temperature of song between 30 ~ 35 DEG C, will carry out second time at need when heat radiation and turn over song, turning over song from first time will through 5-6 hour to turning over song for the second time, and its effect and first time turn over Qu Xiangtong.
4.2.3, the later stage of bent material cultivates and management: bent material reduces gradually through aerlbic culture moisture, there will be crack phenomenon, at this moment crack should be evened out and push down, and guards against the uneven local that ventilates and burns song.Later stage cultivation temperature is 30 ~ 35 DEG C, and through 35-40 hour, bent material covers with mycelia, forms yellow green spore and can obtain ripe song material.
4.2.4, the quality requirement of ripe song material: ripe bent material should present light yellow, uniformity, and without sandwich, lump, variegated, without living contaminants, moisture is 25 ~ 30%.
5, unstrained spirits fermentation processed
5.1, spice: poured in spice pond by the song material of described maturation, break up and add salt solution (salinity 15% calculates) and mix rear leaching thoroughly stewing 1 day, every 100kg song adds 40kg salt solution.
5.2, ferment: the song material after spice is loaded after flattening in heat-preservation fermentation pond, spray above paddy brewed wine precision be the Spirit of 50% to prevent corruption, the quality of described Spirit is 1:10 with bent mass ratio of expecting, heat-preservation fermentation, temperature controls at 45 ~ 52 DEG C, and fermenting 30 days can be ripe.
5.3, centrifugation: use 80 mesh sieves, the dip that centrifugal separator carries out black bean sauce is separated, and obtains dip.
Embodiment 2
Hunan is ground No. 5 raw material of hot pepper cleaning impurity eliminations, the rear interpolation dip that pulverizes and sieves is prepared burden, and wherein every 100kg capsicum adds dip and the 4kg Spirit of 40kg embodiment 1 preparation, and the paddy brewed wine precision of described Spirit is 50%.Above-mentioned raw materials is placed in stainless steel fermenting tank sealing, is 25 DEG C of condition bottom fermentations 5 days in temperature, the semi-finished product fermented is carried out spraying dry, the inlet temperature 180-210 DEG C of described spray dryer, outlet temperature 100-110 DEG C.Then carry out pulverizing rear bottling with 100 order granular mills, obtain product moisture content 13%, salinity 21%, the sauce chillies dried powder of amino-acid nitrogen 0.4g/100g.
Described sauce green pepper powder is carried out organoleptic indicator, physical and chemical index and microbiological indicator detects, the results are shown in Table 1, table 2 and table 3.Table 1 is organoleptic indicator's testing result of sauce green pepper powder; Table 2 is the physical and chemical index testing result of sauce green pepper powder; Table 3 is the microbiological indicator testing result of sauce green pepper powder.
Organoleptic indicator's testing result of table 1 sauce green pepper powder
The physical and chemical index testing result of table 2 sauce green pepper powder
The microbiological indicator testing result of table 3 sauce green pepper powder
Detect the nutritional labeling of described sauce green pepper powder, the results are shown in Table 4, table 4 is the Analysis of Nutritive Composition table of sauce green pepper powder.
Table 4 Analysis of Nutritive Composition table
| Test item | Embodiment 2 | Embodiment 3 | Comparative example 1 |
| Protein/g/100g | 8.3 | 8.5 | 7.6 |
| Fat/g/100g | 5.3 | 5.4 | 4.3 |
| Carbohydrate/g/100g | 4.4 | 4.6 | 3.6 |
| Energy/kJ/100g | 426 | 434 | 368 |
| Sodium/mg/kg | 56140 | 57258 | 3656 |
Embodiment 3
Hunan is ground No. 5 raw material of hot pepper cleaning impurity eliminations, the rear interpolation dip that pulverizes and sieves is prepared burden, and wherein every 100kg capsicum adds dip and the 4kg Spirit of 40kg embodiment 1 preparation, and the paddy brewed wine precision of described Spirit is 45%.Above-mentioned raw materials is placed in stainless steel fermenting tank sealing, is 30 DEG C of condition bottom fermentations 7 days in temperature, the semi-finished product fermented is carried out spraying dry, the inlet temperature 180-210 DEG C of described spray dryer, outlet temperature 100-110 DEG C.Then carry out pulverizing rear bottling with 100 order granular mills, obtain product moisture content 11%, salinity 22%, the sauce chillies dried powder of amino-acid nitrogen 0.5g/100g.
Described sauce green pepper powder is carried out organoleptic indicator, physical and chemical index and microbiological indicator detects, the results are shown in Table 1, table 2 and table 3.Table 1 is organoleptic indicator's testing result of sauce green pepper powder; Table 2 is the physical and chemical index testing result of sauce green pepper powder; Table 3 is the microbiological indicator testing result of sauce green pepper powder.
From table 1, table 2 and table 3, the organoleptic indicator of sauce green pepper powder prepared by the present invention, physical and chemical index and microbiological indicator detect and conform with the regulations.
Detect the nutritional labeling of described sauce green pepper powder, the results are shown in Table 4, table 4 is the Analysis of Nutritive Composition table of sauce green pepper powder.
Comparative example 1
Detect the nutritional labeling of the fragrant peppery black bean sauce of commercially available old just minister board, the results are shown in Table 4, table 4 is Analysis of Nutritive Composition table.
As shown in Table 4, the nutritional labeling of sauce green pepper powder for preparing of the present invention is obviously higher.
Embodiment 4
During the sauce green pepper powder bottling that embodiment 2 is prepared, add the mixing of 10g zanthoxylum powder by every 100g, obtain toppings.In dog meat chaffy dish, add described toppings by the quality of 2wt%, can make that dog meat chaffy dish is spicy, Sauce flavor gives prominence to, flavour is delicious.
Embodiment 5
During the sauce green pepper powder bottling that embodiment 3 is prepared, add the mixing of 5g fermented bean curd powder by every 100g, obtain toppings.In braised pork with soy sauce, add the toppings of 2wt%, can make that vegetable perfume (or spice) is peppery, beancurd preserved flavour gives prominence to, aftertaste is long.
Embodiment 6
During the sauce green pepper powder bottling that embodiment 2 is prepared, add the mixing of 15g fermented bean curd powder by every 100g, obtain toppings.In stewed fish with brown sauce, add the toppings of 1wt%, can make that vegetable perfume (or spice) is peppery, beancurd preserved flavour gives prominence to, aftertaste is long.
Embodiment 7
In roast chicken row, add the sauce green pepper powder that 2wt% embodiment 2 prepares, roast chicken can be made to arrange color and luster glow, the fragrant pungent of sauce is given prominence to, slightly granular sensation.
Embodiment 8
In grilled lamb chops, add the sauce green pepper powder that 1wt% embodiment 3 prepares, can make the glow of grilled lamb chops color and luster, the fragrant pungent of sauce is given prominence to, slightly granular sensation.
Embodiment 9
When carrying out the culinary art of pork braised in brown sauce, chafing dish and barbecue meat products, the sauce green pepper powder selecting embodiment 2 to prepare respectively, commercially available thick broad-bean sauce, commercially available thick chilli sauce and commercially available chickens' extract and soy sauce carry out seasoning to vegetable, the use amount of above-mentioned different flavouring when increasing taste effect and being suitable is in table 5, and table 5 is the addition of different vegetable flavouring used.
The addition of the different vegetable of table 5 flavouring used
| Flavouring | Pork braised in brown sauce (100g) | Chafing dish (100g) | Barbecue (100g) |
| Chickens' extract+soy sauce | 4g | 10g | 5g |
| Thick chilli sauce | 5g | 15g | 10g |
| Thick broad-bean sauce | 5g | 10g | 10g |
| Sauce green pepper powder | 2g | 3g | 2g |
As shown in Table 5, sauce green pepper powder prepared by the present invention is when carrying out foodstuff flavouring, and addition is little.
Embodiment 10
Get sauce green pepper powder and the fragrant peppery black bean sauce of commercially available old just minister board prepared by the embodiment of the present invention 2, in Xi'an, Zhengzhou, Guizhou, multiple provinces and cities such as Shandong carry out market survey.By sauce green pepper powder of the present invention and the peppery black bean sauce of commercially available perfume (or spice) according to eating method, ask 500 masses to carry out taste test and appraisal to five index of quality such as its color and luster, fragrance, pungent, delicate flavour, overall local flavors at random, investigation evaluating result is shown in Fig. 2 and Fig. 3.Fig. 2 investigates the masses to the overall assessment of sauce green pepper powder powder, and Fig. 3 is that the investigation masses are to the overall assessment of the peppery black bean sauce of commercially available perfume (or spice).
As shown in Figure 2, participate in the investigation masses, all have higher rating at color and luster, fragrance, pungent, delicate flavour for 500, certainly suggestion is also held to the overall local flavor of sauce green pepper powder, like rate to reach 96.6%, sauce green pepper powder of the present invention is described, consumers in general can be subject to and accept and like.And Fig. 3 is known, participate in the investigation masses for 500, in the evaluation of color and luster, fragrance, numb taste, pungent, delicate flavour all not as good as product of the present invention, like rate to be 88.0% to market peppery black bean sauce entirety local flavor of going to temple to pray, be starkly lower than sauce green pepper powder of the present invention.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a preparation method for sauce green pepper powder, is characterized in that, comprises the following steps:
Sieved by Capsicum crushing, after dip and Spirit mixed culture fermentation, spraying dry, obtains sauce green pepper powder;
Described dip is the dip that black bean sauce centrifugation obtains.
2. preparation method according to claim 1, is characterized in that, described thick chilli sauce is that No. 5 capsicums are ground in Hunan.
3. preparation method according to claim 1, is characterized in that, the mass ratio of described capsicum, dip and Spirit is 100:(30 ~ 50): (3 ~ 5).
4. preparation method according to claim 1, is characterized in that, the temperature of described fermentation is 25 ~ 30 DEG C, and the time of described fermentation is 5 ~ 7 days.
5. preparation method according to claim 1, is characterized in that, the paddy brewed wine precision of described Spirit is 45% ~ 50%.
6. preparation method according to claim 1, is characterized in that, described spray-dired inlet temperature 180 ~ 210 DEG C, outlet temperature 100 ~ 110 DEG C.
7. preparation method according to claim 1, is characterized in that, after described spraying dry, also comprises the operation of pulverizing.
8. the sauce green pepper powder prepared by claim 1 ~ 7 any one claim.
9. toppings, is characterized in that, comprise the sauce green pepper powder prepared by claim 1 ~ 7 any one claim.
10. toppings according to claim 9, is characterized in that, also comprise one or more in fermented bean curd powder, zanthoxylum powder, green onion powder, garlic powder, monosodium glutamate, I+G and star aniseed powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363095A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363095A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure |
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Application publication date: 20150715 |