CN104886543A - Shrimp chili sauce and preparation method thereof - Google Patents
Shrimp chili sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104886543A CN104886543A CN201510272913.3A CN201510272913A CN104886543A CN 104886543 A CN104886543 A CN 104886543A CN 201510272913 A CN201510272913 A CN 201510272913A CN 104886543 A CN104886543 A CN 104886543A
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- China
- Prior art keywords
- parts
- shrimp
- chili sauce
- chili
- sauce
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- 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 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 11
- 241000143060 Americamysis bahia Species 0.000 title 1
- 241000238557 Decapoda Species 0.000 claims abstract description 24
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241001646834 Mesona Species 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 210000003056 antler Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229940026314 red yeast rice Drugs 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- 241001646828 Platostoma chinense Species 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 210000004400 mucous membrane Anatomy 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a shrimp chili sauce and a preparation method thereof. The shrimp chili sauce is characterized by being prepared from the following raw materials in parts by weight: 200-220 parts of dry chili, 30-35 parts of shrimp flesh, 10-11 parts of white vinegar, 9-10 parts of orange peel, 10-11 parts of red kojic rice, 4-5 parts of astragalus membranaceus, 2-3 parts of rehmannia glutinosa, 2-3 parts of Chinese wolfberry fruits, 4-5 parts of polygonum multiflorum, 10-11 parts of mesona chinensis, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of table salt, 25-30 parts of cane sugar, and 0.4-0.5 part of CaC12. According to the shrimp chili sauce disclosed by the invention, because the red chili is used as raw materials, the technological process of concentration can be omitted; the lactobacillus plantarum for fermenting the chili sauce is resistant to acid and salt, so that the fermented chili sauce is high in quality; the adding amount of the CaC12, the table salt and the cane sugar is appropriate, so that the shrimp chili sauce is moderate in hardness, tastes salty and delicious, and has a good color; the milk powder, which is added in the later period of fermentation, is fermented and formed into gel coating the surface of chili, so that the stimulation to gastric mucous membranes can be decreased; the mesona chinensis can avoid internal heat; in addition, the shrimp chili sauce disclosed by the invention can strengthen the immunity of human bodies.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to a kind of fresh shrimp thick chilli sauce and preparation method thereof.
Background technology
Along with the raising of China's expanding economy and living standards of the people, the nutrition and health care function of people's overcoat flavouring has had further understanding, progressively increases the demand of flavouring.Thick chilli sauce, as the main flavor enhancement of acid, is flavouring indispensable in food cooking.Fermentation pepper sauce not only nutrition but also other tool local flavor, but the production of China's fermentation pepper sauce adopts traditional spontaneous fermentation more at present, fermenting speed is slow, and every a collection of product quality is difficult to reach consistent, be difficult to the needs meeting industrialized production, and fermentation period can be shortened with the thick chilli sauce of lactic acid bacteria pure-blood ferment, ensure to have great importance the product quality of stability and safety.
Summary of the invention
The object of this invention is to provide a kind of fresh shrimp thick chilli sauce and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of fresh shrimp thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-220, shrimp 30-35, light-coloured vinegar 10-11, orange skin 9-10, red yeast rice 10-11, Radix Astragali 4-5, cultivated land 2-3, fruit of Chinese wolfberry 2-3, fleece-flower root 4-5, Chinese mesona herb 10-11, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
The preparation method of described fresh shrimp thick chilli sauce, is characterized in that comprising the following steps:
(1) Radix Astragali, cultivated land, the fruit of Chinese wolfberry, the fleece-flower root, Chinese mesona herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) chilli is broken, add 2-2.5 clear water doubly, then add salt, sucrose, CaCl
2, stir, at 100 DEG C, sterilizing loaded in altar after 15 minutes, and access Lactobacillus plantarum, 37 DEG C of bottom fermentations 8 days, then adds milk powder and mix thoroughly, continued fermentation 8-10 hour;
(3) shrimp and light-coloured vinegar mixing are mixed thoroughly, water proof cooks rear taking-up, minces, and obtains shrimp young pilose antler;
(4) raw material that above-mentioned technique is not used is mixed into pot, adds the water of one times, boil rear discharging dry, break into mud, pulverize after drying, then mixes thoroughly with step (1), (2), (3) gained mixing of materials, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Beneficial effect of the present invention is:
The chilli that the present invention adopts water content low is as raw material, decrease concentrated technical process, reduce production cost, and the present invention selects, and the lactic acid bacteria Lactobacillus plantarum of fermentation pepper sauce is acidproof, salt tolerant, the thick chilli sauce quality that fermentation is gone out is high, and the CaCl that the present invention adds
2, salt, sucrose amount moderate, make the capsicum hardness in the present invention moderate, mouthfeel is good, and saline taste, color and luster are good, simultaneously, phase adds milk powder after fermentation in the present invention, forms gel pack and overlays on capsicum surface, can reduce the stimulation to stomach lining through fermentation, and the Chinese mesona herb added can be avoided getting angry, in addition, the present invention, also containing plurality of Chinese composition, has the effect strengthening body immunity.
Detailed description of the invention
A kind of fresh shrimp thick chilli sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Chilli 200, shrimp 30, light-coloured vinegar 10, orange skin 9, red yeast rice 10, the Radix Astragali 4, cultivated land 2, the fruit of Chinese wolfberry 2, the fleece-flower root 4, Chinese mesona herb 10, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl
20.4.
The preparation method of described fresh shrimp thick chilli sauce, comprises the following steps:
(1) Radix Astragali, cultivated land, the fruit of Chinese wolfberry, the fleece-flower root, Chinese mesona herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) chilli is broken, add 2-2.5 clear water doubly, then add salt, sucrose, CaCl
2, stir, at 100 DEG C, sterilizing loaded in altar after 15 minutes, and access Lactobacillus plantarum, 37 DEG C of bottom fermentations 8 days, then adds milk powder and mix thoroughly, continued fermentation 8-10 hour;
(3) shrimp and light-coloured vinegar mixing are mixed thoroughly, water proof cooks rear taking-up, minces, and obtains shrimp young pilose antler;
(4) raw material that above-mentioned technique is not used is mixed into pot, adds the water of one times, boil rear discharging dry, break into mud, pulverize after drying, then mixes thoroughly with step (1), (2), (3) gained mixing of materials, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Claims (2)
1. a fresh shrimp thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-220, shrimp 30-35, light-coloured vinegar 10-11, orange skin 9-10, red yeast rice 10-11, Radix Astragali 4-5, cultivated land 2-3, fruit of Chinese wolfberry 2-3, fleece-flower root 4-5, Chinese mesona herb 10-11, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
2. the preparation method of fresh shrimp thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) Radix Astragali, cultivated land, the fruit of Chinese wolfberry, the fleece-flower root, Chinese mesona herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) chilli is broken, add 2-2.5 clear water doubly, then add salt, sucrose, CaCl
2, stir, at 100 DEG C, sterilizing loaded in altar after 15 minutes, and access Lactobacillus plantarum, 37 DEG C of bottom fermentations 8 days, then adds milk powder and mix thoroughly, continued fermentation 8-10 hour;
(3) shrimp and light-coloured vinegar mixing are mixed thoroughly, water proof cooks rear taking-up, minces, and obtains shrimp young pilose antler;
(4) raw material that above-mentioned technique is not used is mixed into pot, adds the water of one times, boil rear discharging dry, break into mud, pulverize after drying, then mixes thoroughly with step (1), (2), (3) gained mixing of materials, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510272913.3A CN104886543A (en) | 2015-05-26 | 2015-05-26 | Shrimp chili sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510272913.3A CN104886543A (en) | 2015-05-26 | 2015-05-26 | Shrimp chili sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886543A true CN104886543A (en) | 2015-09-09 |
Family
ID=54019852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510272913.3A Pending CN104886543A (en) | 2015-05-26 | 2015-05-26 | Shrimp chili sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886543A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647375A (en) * | 2017-08-24 | 2018-02-02 | 高伟 | A kind of thick chilli sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393078A (en) * | 2013-07-08 | 2013-11-20 | 安徽金麒麟农业科技有限公司 | Antihypertensive shrimp chili sauce |
| CN103989146A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Shelled shrimp chili sauce and preparation method thereof |
-
2015
- 2015-05-26 CN CN201510272913.3A patent/CN104886543A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393078A (en) * | 2013-07-08 | 2013-11-20 | 安徽金麒麟农业科技有限公司 | Antihypertensive shrimp chili sauce |
| CN103989146A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Shelled shrimp chili sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 时永杰: "乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647375A (en) * | 2017-08-24 | 2018-02-02 | 高伟 | A kind of thick chilli sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |
|
| RJ01 | Rejection of invention patent application after publication |