CN104886532A

CN104886532A - Spicy hot sauce and preparation method thereof

Info

Publication number: CN104886532A
Application number: CN201410330622.0A
Authority: CN
Inventors: 黄选检
Original assignee: SHITAI COUNTY XIAOCAIYIDIE AGRICULTURAL PRODUCTS Co Ltd
Current assignee: SHITAI COUNTY XIAOCAIYIDIE AGRICULTURAL PRODUCTS Co Ltd
Priority date: 2014-07-11
Filing date: 2014-07-11
Publication date: 2015-09-09

Abstract

The invention discloses spicy hot sauce and a preparation method thereof. The spicy hot sauce comprises the following components: 20-25 percent of alpine chilli, 20-25 percent of bean paste, 3-5 percent of Chinese prickly ash, 20-25 percent of edible vegetable oil, 2-4 percent of garlic, 2-4 percent of ginger, 2-4 percent of edible salt, 2-4 percent of rhizoma kaempferiae, 2-4 percent of fennel seeds, 5-10 percent of soy sauce and 5-10 percent of water. The preparation method mainly comprises the following steps: preparing the raw materials, stir-frying the materials, and sub-packaging the obtained product to obtain the finished product. The spicy hot sauce prepared by using the method is free of any cooking wine, has a spicy, hot, fragrant and salt flavor, is strong in taste, and is very popular with people.

Description

A kind of chilli sauce and preparation method thereof

Technical field

The present invention relates to food processing field, particularly relate to a kind of chilli sauce and preparation method thereof.

Background technology

The sauce such as chilli sauce, capsicum paste based food seasoning matter, it is the seasoned food that a lot of people likes, the spicy of chilli sauce is denseer, the chilli sauce that puts a spot when cooking or the frying the bottom of a pan can make cooking, the bottom of a pan spicy more fresh aromatic thick, but most food enterprise is when making chilli sauce, may because of spices, condiment complete, cause color poor, the chilli sauce taste prepared not is ambrosia, the pot-life may not length.

Summary of the invention

Technical problem to be solved by this invention is: provide a kind of chilli sauce and preparation method thereof, this method solves chilli sauce color difference problem, pot-life not long problem.

Technical problem to be solved by this invention is: provide a kind of chilli sauce and preparation method thereof, consist of the following composition: 20 ~ 25% high taberpsychines, 20 ~ 25% thick broad-bean sauce, 3 ~ 5% Chinese prickly ashes, 20 ~ 25% edible vegetable oils, 2 ~ 4% garlics, 2 ~ 4% ginger, 2 ~ 4% edible salts, 2 ~ 4% kaempferia galamgas, 2 ~ 4% fennels, 5 ~ 10% soy sauce, 5 ~ 10% water, its preparation process is as follows:

1) get the raw materials ready, get high taberpsychine and put into water and boil 10min, drain rear pulverizing stand-by, by Chinese prickly ash, ginger, garlic, kaempferia galamga, that fennel is cut into broken end is stand-by, individually places for subsequent use by thick broad-bean sauce, edible vegetable oil, edible salt, soy sauce, water;

2) frying, edible vegetable oil in lay-by material is poured in oil cauldron, heating-up temperature to 250 ~ 280 DEG C, then thick broad-bean sauce is poured into, then frying 3 ~ 5min, then adds ginger, garlic, kaempferia galamga, fennel, Chinese prickly ash successively, frying 15 ~ 20min, finally add edible salt, soy sauce, water continuation frying 5 ~ 10min, then obtain semi-finished product;

3) packing, by step 2) in semi-finished product packing tank filling after frying, semi-finished product sauce is pressed in the specification tank filling of 400g/ bottle, and carry out sealing, high-temperature sterilization process, obtain finished product.

Further, described chilli sauce optimal components proportioning is: 23 ~ 25% high taberpsychines, 22 ~ 25% thick broad-bean sauce, 4 ~ 4.5% Chinese prickly ashes, 23 ~ 25% edible vegetable oils, 3 ~ 4% garlics, 2 ~ 3% ginger, 2 ~ 3% edible salts, 2 ~ 3% kaempferia galamgas, 2 ~ 3% fennels, 6 ~ 8% soy sauce, 5 ~ 7% water.

Further, described chilli sauce optimal components proportioning is: 25% high taberpsychine, 25% thick broad-bean sauce, 4% Chinese prickly ash, 24% edible vegetable oil, 3.5% garlic, 2.5% ginger, 2% edible salt, 2% kaempferia galamga, 2.5% fennel, 7% soy sauce, 5% water.

Further, described step 3) in high-temperature sterilization temperature be 100 ~ 120 DEG C, sterilization time is 2 ~ 3h.

Beneficial effect of the present invention: adopt chilli sauce prepared by the method, do not add any cooking wine, the spicy fresh perfume (or spice) of chilli sauce of preparation, have fiber crops, peppery, fragrant, salty local flavor, taste is dense, very popular.Detailed description of the invention

A kind of chilli sauce and preparation method thereof, comprise 25kg height taberpsychine, 25kg thick broad-bean sauce, 4kg Chinese prickly ash, 24kg edible vegetable oil, 3.5kg garlic, 2.5kg ginger, 2kg edible salt, 2kg kaempferia galamga, 2.5kg fennel, 7kg soy sauce, 5kg water, its preparation process is as follows:

3) packing, by step 2) in semi-finished product packing tank filling after frying, semi-finished product sauce is pressed in the specification tank filling of 400g/ bottle, and carry out sealing, high-temperature sterilization process, obtain finished product, high-temperature sterilization temperature is 100 ~ 120 DEG C, and sterilization time is 2 ~ 3h.

Above one embodiment of the present of invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.

Claims

1. chilli sauce and preparation method thereof, it is characterized in that, consist of the following composition: 20 ~ 25% high taberpsychines, 20 ~ 25% thick broad-bean sauce, 3 ~ 5% Chinese prickly ashes, 20 ~ 25% edible vegetable oils, 2 ~ 4% garlics, 2 ~ 4% ginger, 2 ~ 4% edible salts, 2 ~ 4% kaempferia galamgas, 2 ~ 4% fennels, 5 ~ 10% soy sauce, 5 ~ 10% water, its preparation process is as follows:

2. a kind of chilli sauce according to claim 1 and preparation method thereof, it is characterized in that, described chilli sauce composition proportion is: 23 ~ 25% high taberpsychines, 22 ~ 25% thick broad-bean sauce, 4 ~ 4.5% Chinese prickly ashes, 23 ~ 25% edible vegetable oils, 3 ~ 4% garlics, 2 ~ 3% ginger, 2 ~ 3% edible salts, 2 ~ 3% kaempferia galamgas, 2 ~ 3% fennels, 6 ~ 8% soy sauce, 5 ~ 7% water.

3. a kind of chilli sauce according to claim 2 and preparation method thereof, it is characterized in that, described chilli sauce optimal components proportioning is: 25% high taberpsychine, 25% thick broad-bean sauce, 4% Chinese prickly ash, 24% edible vegetable oil, 3.5% garlic, 2.5% ginger, 2% edible salt, 2% kaempferia galamga, 2.5% fennel, 7% soy sauce, 5% water.

4. a kind of chilli sauce according to claim 3 and preparation method thereof, is characterized in that, described step 3) in high-temperature sterilization temperature be 100 ~ 120 DEG C, sterilization time is 2 ~ 3h.