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
- Authority
- CN
- China
- Prior art keywords
- parts
- chilli
- chilli sauce
- alcohol
- dispelling
- Prior art date
- 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 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 title claims abstract 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 241001646834 Mesona 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
- 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
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000007049 Juglans regia Species 0.000 claims abstract description 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 4
- 235000020234 walnut Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 230000000694 effects Effects 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 7
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging 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
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 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
- 239000002932 luster Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 2
- 239000001110 calcium chloride Substances 0.000 abstract 2
- 235000011148 calcium chloride Nutrition 0.000 abstract 2
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 4
- 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
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 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
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104921078A (en) | Chili sauce capable of reducing blood sugar and preparation method of chili sauce | |
| CN104905229A (en) | Chili sauce capable of clearing heat and relieving summer heat and preparation method thereof | |
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN102090614B (en) | Soy sauce without preservative | |
| CN103555554A (en) | Black rice vinegar and preparation method thereof | |
| CN103876010B (en) | A kind of zymolysis squash sauce and preparation method thereof | |
| CN104905227A (en) | Curry chili sauce and preparation method thereof | |
| CN105087347A (en) | Preparation method for okra health-preserving vinegar | |
| CN103805493A (en) | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN104905223A (en) | Rose chilli sauce and preparation method thereof | |
| CN104041797A (en) | Soybean paste and processing process thereof | |
| CN105255645A (en) | Tea leaf highland barley wine and brewing method thereof | |
| CN104905225A (en) | Alcohol-dispelling chilli sauce and preparation method thereof | |
| CN104186767A (en) | Instant Chinese yam milk tea powder and preparation method thereof | |
| CN103652808A (en) | Production method of lemon soybean sauce | |
| CN106591078A (en) | Preparation method of black rice vinegar | |
| CN104939037A (en) | Sea-buckthorn fruit chilli sauce and preparation method thereof | |
| CN105876394A (en) | Soy obtained through low-salt solid fermentation and thin dreg fermentation | |
| CN104939035A (en) | Allium mongolicum chilli sauce and preparation method thereof | |
| CN104605333A (en) | Production method of agaricus bisporus jam | |
| CN104905226A (en) | Chili sauce for reducing blood pressure and preparation method of chili sauce | |
| CN104921076A (en) | Fish fragrant and sour flavored chili sauce and preparation method thereof | |
| CN105199918A (en) | Maca highland barley wine and brewing method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |