CN104783139A - Chili sauce - Google Patents
Chili sauce Download PDFInfo
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- CN104783139A CN104783139A CN201510157464.8A CN201510157464A CN104783139A CN 104783139 A CN104783139 A CN 104783139A CN 201510157464 A CN201510157464 A CN 201510157464A CN 104783139 A CN104783139 A CN 104783139A
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Abstract
The invention discloses chili sauce and belongs to the field of food seasoning. The chili sauce comprises raw materials in parts by weight as follows: 35-50 parts of chilies, 5-10 parts of soybeans, 3-8 parts of rice, 2-5 parts of maltose, 3-6 parts of edible salt and 2-5 parts of edible alcohol. The chili sauce looks bright red and fine, smells spicy and lasting and can promote appetite after being eaten. A production method of the chili sauce adopts a traditional unique technology, oil frying is avoided, no preservative is used, the shelf life can be longer than 12 months, and the chili sauce is a good product for living at home, traveling and presenting to relatives and friends.
Description
Technical field
The present invention relates to food seasoning field, especially a kind of thick chilli sauce.
Background technology
Along with the continuous improvement of expanding economy and living standards of the people, tartar sauce has become in life must indispensable flavouring, and the requirement of consumer to various tartar sauce is also more and more higher.The tartar sauce of different taste emerges in an endless stream, but due to each side such as the technology of producer in prior art, the taste of a lot of tartar sauce is unauthentic, affects the appetite of consumer to a certain extent, and eats and easily to get angry afterwards, and the shelf-life is short, easily rots.Also have in thick chilli sauce, to add the food preservative such as Sodium Benzoate or potassium sorbate, but the more excessive bad reactions that can cause eater of these anticorrisive agent additions.Along with advancing of Food Engineering Development, oneself becomes tendency to produce green, safe, nutritious food.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, provides one not add anticorrisive agent, omnidistance employing green material, multiple batching of arranging in pairs or groups, special taste, fragrant peppery moderate thick chilli sauce.
The technical solution used in the present invention is as follows: a kind of thick chilli sauce, calculates by weight and comprises following raw material: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part and edible salt 3-6 part.
Preferably, calculating comprises following raw material by weight: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part, edible salt 3-6 part and edible alcohol 2-5 part.
Preferably, calculating comprises following raw material by weight: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part, edible salt 3-6 part, edible alcohol 2-5 part and flavorant 2-5 part.
Preferably, calculating comprises following raw material by weight: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part, edible salt 3-6 part, edible alcohol 2-5 part and mustard 1-3 part.
The preparation method of described thick chilli sauce comprises the steps:
(1) Feedstock treating: go handle to remove the gred fresh capsicum, washes with water soybean, rice totally, drains;
(2) defibrination: the fresh capsicum (1) handled well, soybean, rice, and after maltose and edible salt and edible alcohol mixing, rolls with stone or mechanically grinds pulping;
(3) seasoning: add flavorant or mustard mixes;
(4) fermentation sauce: loaded by the slurry that (3) make in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 20-30 days, every day stirs once, and then bottle, normal temperature is preserved.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows: the scarlet exquisiteness of product sight, the perfume smelt is peppery long, having a very good appetite of food.The preparation method of thick chilli sauce of the present invention adopts traditional Particular craft, need not stir fry in oil, need not any anticorrisive agent, and shelf life can reach more than 12 months.It is the good merchantable brand of house, travelling, presenting friends.
Detailed description of the invention
All features disclosed in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Arbitrary feature disclosed in this description (comprising any accessory claim, summary), unless specifically stated otherwise, all can be replaced by other equivalences or the alternative features with similar object.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.
Embodiment 1
Get 35 parts, capsicum, soybean 5 parts, 3 parts, rice, maltose 2 parts, edible salt 3 parts and edible alcohol 2 parts.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, roll pulping with stone;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 20 days, every day stirs once, and then bottle, normal temperature is preserved.
Embodiment 2
Get 50 parts, capsicum, soybean 10 parts, 8 parts, rice, maltose 5 parts, edible salt 6 parts, edible alcohol 5 parts and flavorant 2 parts.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, grind pulping with machinery;
Add flavorant to mix;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 30 days, every day stirs once, and then bottle, normal temperature is preserved.
Embodiment 3
Get 43 parts, capsicum, soybean 8 parts, 5 parts, rice, maltose 4 parts, edible salt 4 parts, edible alcohol 3 parts and 1 part, mustard.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, roll pulping with stone;
Add mustard to mix;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 25 days, every day stirs once, and then bottle, normal temperature is preserved.
Embodiment 4
Get 38 parts, capsicum, soybean 9 parts, 7 parts, rice, maltose 3 parts, edible salt 5 parts, edible alcohol 3 parts and flavorant 5 parts.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, roll pulping with stone;
Add flavorant to mix;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 22 days, every day stirs once, and then bottle, normal temperature is preserved.
Embodiment 5
47 parts, capsicum, soybean 6 parts, 4 parts, rice, maltose 4 parts, edible salt 5 parts, edible alcohol 3 parts and 3 parts, mustard.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, grind pulping with machinery;
Add mustard to mix;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 28 days, every day stirs once, and then bottle, normal temperature is preserved.
Embodiment 6
Get 45 parts, capsicum, soybean 8 parts, 4 parts, rice, maltose 3 parts, edible salt 6 parts, edible alcohol 5 parts and flavorant 4 parts.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, grind pulping with machinery;
Add flavorant to mix;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 24 days, every day stirs once, and then bottle, normal temperature is preserved.
Embodiment 7
Get 43 parts, capsicum, soybean 7 parts, 5 parts, rice, maltose 2 parts, edible salt 3 parts, edible alcohol 2 parts and 2 parts, mustard.
Go handle to remove the gred fresh capsicum, soybean, rice are washed with water totally, drains;
By handle well fresh capsicum, soybean, rice, and after maltose and edible salt and edible alcohol mixing, grind pulping with machinery;
Add mustard to mix;
Loaded by the slurry made in large mouth container, with grenadine sealing, place in the sun, normal temperature bottom fermentation 26 days, every day stirs once, and then bottle, normal temperature is preserved.
The pH value of capsicum slurry provided by the present invention is 3.5-4.2, and the pH value of fresh chilli is 6-7, from the angle of food security and human health, as long as be divided into acidity (≤4.6) and low acidity (> 4.6) two classes.This decides according to the habit of clostridium botulinum.The low acidity food sealed in packing container provides a growth to clostridium botulinum and produces the ecotopia of poison.Clostridium botulinum can produce fatal creotoxin in the process of growth.Because clostridium botulinum is very big to the health hazard of the mankind, so the can producer must ensure to kill this bacterium.Test proves, clostridium botulinum would not grow when pH≤4.8 (also would not produce toxin), and when pH≤4.6, its gemma is subject to strong suppression, so pH4.6 is confirmed as the line of demarcation of low acidity food and acid food.In addition, scientific research also proves, is that the low acidity food of object bacterium delimited as pH > 4.6 with clostridium botulinum.Thus the food that all pH value are greater than 4.6 all must accept based on the minimum heat treatment amount required by clostridium botulinum heat resistance.Under the acid condition of pH≤4.6, clostridium botulinum can not grow, and other multiple spore-producing bacterium, yeast and mould then may cause ruining of food.Generally speaking, the heat resistance of these microorganisms is far below clostridium botulinum, and dimension does not need the heat treatment process of high strength like this.Thus: if product pH≤4.6 we just can say the antisepsis and sterilization burden alleviating product, carry out anticorrosion in conjunction with heating in vacuum sterilization, make product greatly reduce salinity and do not add any chemical preservative principle under ensure shelf-life of product.
It is long that the finished product that the present invention produces has aromatic flavour, and pungent is soft agreeable to the taste, reaches the effect of the not peppery heart of peppery mouth, has qualitative leap compared with traditional fermented type thick chilli sauce in color, shape and quality stability, security, controllability etc.(see table 1)
Table 1 thick chilli sauce subjective appreciation standard scale
The scarlet exquisiteness of product sight, the perfume smelt is peppery long, having a very good appetite of food.The preparation method of thick chilli sauce of the present invention adopts traditional Particular craft, need not stir fry in oil, need not any anticorrisive agent, and shelf life can reach more than 12 months.It is the good merchantable brand of house, travelling, presenting friends.
The present invention is not limited to aforesaid detailed description of the invention.The present invention expands to any new feature of disclosing in this manual or any combination newly, and the step of the arbitrary new method disclosed or process or any combination newly.
Claims (4)
1. a thick chilli sauce, is characterized in that calculating by weight and comprises following raw material: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part and edible salt 3-6 part.
2. a kind of thick chilli sauce as claimed in claim 1, is characterized in that calculating by weight and comprises following raw material: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part, edible salt 3-6 part and edible alcohol 2-5 part.
3. a kind of thick chilli sauce as claimed in claim 1 or 2, is characterized in that calculating by weight and comprises following raw material: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part, edible salt 3-6 part, edible alcohol 2-5 part and flavorant 2-5 part.
4. a kind of thick chilli sauce as claimed in claim 1 or 2, is characterized in that calculating by weight and comprises following raw material: capsicum 35-50 part, soybean 5-10 part, rice 3-8 part, maltose 2-5 part, edible salt 3-6 part, edible alcohol 2-5 part and mustard 1-3 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510157464.8A CN104783139A (en) | 2015-04-03 | 2015-04-03 | Chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510157464.8A CN104783139A (en) | 2015-04-03 | 2015-04-03 | Chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104783139A true CN104783139A (en) | 2015-07-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510157464.8A Pending CN104783139A (en) | 2015-04-03 | 2015-04-03 | Chili sauce |
Country Status (1)
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| CN (1) | CN104783139A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6248355A (en) * | 1985-08-24 | 1987-03-03 | Ajinomoto Co Inc | O/w type emulsified seasoning |
| CN1265846A (en) * | 2000-03-16 | 2000-09-13 | 权英明 | Series chilli sauce |
| CN103892245A (en) * | 2012-12-26 | 2014-07-02 | 谭小毛 | Chilli sauce containing sesame and yellow mustard |
-
2015
- 2015-04-03 CN CN201510157464.8A patent/CN104783139A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6248355A (en) * | 1985-08-24 | 1987-03-03 | Ajinomoto Co Inc | O/w type emulsified seasoning |
| CN1265846A (en) * | 2000-03-16 | 2000-09-13 | 权英明 | Series chilli sauce |
| CN103892245A (en) * | 2012-12-26 | 2014-07-02 | 谭小毛 | Chilli sauce containing sesame and yellow mustard |
Non-Patent Citations (2)
| Title |
|---|
| 徐清萍: "《酱类制品生产技术》", 30 June 2009 * |
| 无: "美味鲜香辣椒酱", 《中国辣椒》 * |
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