CN104905225A - Alcohol-dispelling chilli sauce and preparation method thereof - Google Patents
Alcohol-dispelling chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104905225A CN104905225A CN201510273242.2A CN201510273242A CN104905225A CN 104905225 A CN104905225 A CN 104905225A CN 201510273242 A CN201510273242 A CN 201510273242A CN 104905225 A CN104905225 A CN 104905225A
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- China
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- parts
- chilli
- chilli sauce
- alcohol
- dispelling
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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.)
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Classifications
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A23V2400/11—
Abstract
The invention relates to alcohol-dispelling chilli sauce and a preparation method thereof. The alcohol-dispelling chilli sauce is preparation from the following raw materials in parts by weight: 200-210 parts of dry chilli, 4-5 parts of honey, 8-9 parts of walnut powder, 10-11 parts of purslane, 30-32 parts of ground beef, 2-3 parts of flowers of kudzu vines, 1-2 parts of radix polygonati officinalis, 4-5 parts of radix ophiopogonis, 2-3 parts of dandelion, 10-12 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of table salt, 25-30 parts of saccharose and 0.4-0.5 part of CaCl2. According to the alcohol-dispelling chilli sauce provided by the invention, by using the dry chilli as a raw material, the concentration technical process can be canceled. The lactobacillus plantarum for fermenting the chilli sauce is acid-resistant and salt-resistant. The fermented chilli sauce is high in quality. The amount of the added CaCl2, table salt and saccharose is proper, so that the chilli in the chilli sauce is moderate in hardness, and the chilli sauce is good in taste, salty and good in color and luster. The milk powder added in the later period of fermentation is fermented to form a gel which is coated on the surfaces of the chilli so as to reduce the stimulation to gastric mucosa. The Chinese mesona herb can be used for preventing from suffering from excessive internal heat. In addition, the alcohol-dispelling chilli sauce can be further used for dispelling alcohol.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to one and to relieve the effect of alcohol 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 one to relieve the effect of alcohol 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:
One is relieved the effect of alcohol thick chilli sauce, it is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, honey 4-5, walnut powder 8-9, purslane 10-11, beef end 30-32, FI puerariae 2-3, radix polygonati officinalis 1-2, the tuber of dwarf lilyturf 4-5, dandelion 2-3, Chinese mesona herb 10-12, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
The preparation method of the described thick chilli sauce that relieves the effect of alcohol, is characterized in that comprising the following steps:
(1) FI puerariae, radix polygonati officinalis, the tuber of dwarf lilyturf, dandelion, 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) beef end, honey mixing are mixed thoroughly, water proof cooks rear discharging;
(4) pulverize after being dried by purslane, then mix with step (1), (2), (3) gained material and leftover materials and mix thoroughly, 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 of relieving the effect of alcohol.
Detailed description of the invention
One is relieved the effect of alcohol thick chilli sauce, it is characterized in that being made up of the raw material of following weight portion (kilogram):
Chilli 200, honey 4, walnut powder 8, purslane 10, beef end 30, FI puerariae 2, radix polygonati officinalis 1, the tuber of dwarf lilyturf 4, dandelion 2, Chinese mesona herb 10, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl
20.4.
The preparation method of the described thick chilli sauce that relieves the effect of alcohol, comprises the following steps:
(1) FI puerariae, radix polygonati officinalis, the tuber of dwarf lilyturf, dandelion, 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) beef end, honey mixing are mixed thoroughly, water proof cooks rear discharging;
(4) pulverize after being dried by purslane, then mix with step (1), (2), (3) gained material and leftover materials and mix thoroughly, then carry out filling, at 85 DEG C, sterilizing 20 minutes, to obtain final product.
Claims (2)
1. relieve the effect of alcohol a thick chilli sauce, it is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, honey 4-5, walnut powder 8-9, purslane 10-11, beef end 30-32, FI puerariae 2-3, radix polygonati officinalis 1-2, the tuber of dwarf lilyturf 4-5, dandelion 2-3, Chinese mesona herb 10-12, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
2. the preparation method of the thick chilli sauce that relieves the effect of alcohol according to claim 1, is characterized in that comprising the following steps:
(1) FI puerariae, radix polygonati officinalis, the tuber of dwarf lilyturf, dandelion, 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) beef end, honey mixing are mixed thoroughly, water proof cooks rear discharging;
(4) pulverize after being dried by purslane, then mix with step (1), (2), (3) gained material and leftover materials and mix thoroughly, 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 |
|---|---|---|---|
| CN201510273242.2A CN104905225A (en) | 2015-05-26 | 2015-05-26 | Alcohol-dispelling chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273242.2A CN104905225A (en) | 2015-05-26 | 2015-05-26 | Alcohol-dispelling chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905225A true CN104905225A (en) | 2015-09-16 |
Family
ID=54075012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510273242.2A Pending CN104905225A (en) | 2015-05-26 | 2015-05-26 | Alcohol-dispelling chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104905225A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173784A (en) * | 2017-05-09 | 2017-09-19 | 广东君记实业股份有限公司 | It is a kind of not hinder thick chilli sauce of stomach and preparation method thereof |
| CN107668659A (en) * | 2017-10-26 | 2018-02-09 | 浠ｆ旦 | A kind of thick chilli sauce preparation method |
| CN114668137A (en) * | 2022-04-21 | 2022-06-28 | 马鞍山市十月丰食品有限公司 | Chili sauce capable of preventing acid off-flavor and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734679A (en) * | 2013-12-19 | 2014-04-23 | 芜湖中路实业有限责任公司 | Beef sauce capable of dispelling effect of alcohol and preparation method of beef sauce |
| CN104585726A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Spicy lean meat paste containing collybia albuminosa, and preparation method of spicy lean meat paste |
-
2015
- 2015-05-26 CN CN201510273242.2A patent/CN104905225A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734679A (en) * | 2013-12-19 | 2014-04-23 | 芜湖中路实业有限责任公司 | Beef sauce capable of dispelling effect of alcohol and preparation method of beef sauce |
| CN104585726A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Spicy lean meat paste containing collybia albuminosa, and preparation method of spicy lean meat paste |
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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173784A (en) * | 2017-05-09 | 2017-09-19 | 广东君记实业股份有限公司 | It is a kind of not hinder thick chilli sauce of stomach and preparation method thereof |
| CN107668659A (en) * | 2017-10-26 | 2018-02-09 | 浠ｆ旦 | A kind of thick chilli sauce preparation method |
| CN114668137A (en) * | 2022-04-21 | 2022-06-28 | 马鞍山市十月丰食品有限公司 | Chili sauce capable of preventing acid off-flavor and preparation method thereof |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |