CN104921074A - Cashew nut peanut chili paste and a preparation method thereof - Google Patents

Cashew nut peanut chili paste and a preparation method thereof Download PDF

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Publication number
CN104921074A
CN104921074A CN201510272894.4A CN201510272894A CN104921074A CN 104921074 A CN104921074 A CN 104921074A CN 201510272894 A CN201510272894 A CN 201510272894A CN 104921074 A CN104921074 A CN 104921074A
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CN
China
Prior art keywords
chili
cashew nut
peanut
salt
sucrose
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
Application number
CN201510272894.4A
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Chinese (zh)
Inventor
吴和建
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEFEI LONGLE FOOD Co Ltd
Original Assignee
HEFEI LONGLE FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HEFEI LONGLE FOOD Co Ltd filed Critical HEFEI LONGLE FOOD Co Ltd
Priority to CN201510272894.4A priority Critical patent/CN104921074A/en
Publication of CN104921074A publication Critical patent/CN104921074A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

The present invention discloses cashew nut peanut chili paste and a preparation method thereof. The chili paste is characterized in that the chili paste is prepared from the following raw materials in parts by weight: dried chili 200-210, cashew nuts 14-16, peanuts 13-15, kelp 8-9, garden pea powder 8-9, semen amomi amari 1-2, polygala roots 3-4, salvia miltiorrhiza 2-3, plumula nelambinis 1-2, Chinese mesona herb 11-12, milk powder 35-40, lactobacillus plantarum 10-11, table salt 30-35, sucrose 25-30 and CaCl2 0.4-0.5. Using the dried chili as raw materials can reduce the concentration process; the chili paste fermented by the acid-proof and salt-tolerant lactobacillus plantarum has high quality; the chili paste is moderate in hardness, good in mouthfeel, and good in salty flavor and color and luster with the addition of a proper amount of CaCl2, table salt and sucrose; the addition of milk powder is fermented to form gel in the later stage of fermentation, and the formed gel coating on the surface of chili reduces the stimulation of gastric mucosa, and the Chinese mesona herb can avoid excessive internal heat. In addition, the chili paste can also nourish the brain and benefit the intelligence.

Description

A kind of cashew nut peanut thick chilli sauce and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to a kind of cashew nut peanut 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 cashew nut peanut 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 cashew nut peanut thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, cashew nut 14-16, peanut 13-15, sea-tangle 8-9, peameal 8-9, fructus alpiniae oxyphyllae 1-2, polygala root 3-4, red sage root 2-3, lotus nut 1-2, Chinese mesona herb 11-12, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl 20.4-0.5.
The preparation method of described cashew nut peanut thick chilli sauce, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, polygala root, the red sage root, lotus nut, 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) cashew nut, peanut are sent into big fire frying in oil cauldron and pulled out after 5-7 minute, drain, pulverize;
(4) sea-tangle is sent into big fire boiling in boiled water pot to pull out after 8-10 minute, mince, 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 effect of brain-nourishing intelligence-benefiting.
Detailed description of the invention
A kind of cashew nut peanut thick chilli sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Chilli 200, cashew nut 14, peanut 13, sea-tangle 8, peameal 8, fructus alpiniae oxyphyllae 1, polygala root 3, the red sage root 2, lotus nut 1, Chinese mesona herb 11, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl 20.4.
The preparation method of described cashew nut peanut thick chilli sauce, comprises the following steps:
(1) fructus alpiniae oxyphyllae, polygala root, the red sage root, lotus nut, 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) cashew nut, peanut are sent into big fire frying in oil cauldron and pulled out after 5-7 minute, drain, pulverize;
(4) sea-tangle is sent into big fire boiling in boiled water pot to pull out after 8-10 minute, mince, 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. a cashew nut peanut thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, cashew nut 14-16, peanut 13-15, sea-tangle 8-9, peameal 8-9, fructus alpiniae oxyphyllae 1-2, polygala root 3-4, red sage root 2-3, lotus nut 1-2, Chinese mesona herb 11-12, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl 20.4-0.5.
2. the preparation method of cashew nut peanut thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, polygala root, the red sage root, lotus nut, 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) cashew nut, peanut are sent into big fire frying in oil cauldron and pulled out after 5-7 minute, drain, pulverize;
(4) sea-tangle is sent into big fire boiling in boiled water pot to pull out after 8-10 minute, mince, 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.
CN201510272894.4A 2015-05-26 2015-05-26 Cashew nut peanut chili paste and a preparation method thereof Pending CN104921074A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510272894.4A CN104921074A (en) 2015-05-26 2015-05-26 Cashew nut peanut chili paste and a preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510272894.4A CN104921074A (en) 2015-05-26 2015-05-26 Cashew nut peanut chili paste and a preparation method thereof

Publications (1)

Publication Number Publication Date
CN104921074A true CN104921074A (en) 2015-09-23

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CN201510272894.4A Pending CN104921074A (en) 2015-05-26 2015-05-26 Cashew nut peanut chili paste and a preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942452A (en) * 2016-04-06 2016-09-21 尹秀芹 Black-pepper-flavored cryptotympana atrata onion sauce and manufacturing method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599471A (en) * 2012-03-12 2012-07-25 赵昌寿 Formula of serial spicy-oil chili sauces and production technique of serial spicy-oil chili sauces
CN103284125A (en) * 2013-06-06 2013-09-11 徐州德政缘调味品厂 Thick chili sauce
CN103349271A (en) * 2013-07-12 2013-10-16 谢长春 Chili sauce and preparation method thereof
CN104381969A (en) * 2014-10-30 2015-03-04 张鹏 Bamboo shoot chilli sauce
CN104489614A (en) * 2014-11-21 2015-04-08 天津天绿健科技有限公司 A hot and spicy sauce and a preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599471A (en) * 2012-03-12 2012-07-25 赵昌寿 Formula of serial spicy-oil chili sauces and production technique of serial spicy-oil chili sauces
CN103284125A (en) * 2013-06-06 2013-09-11 徐州德政缘调味品厂 Thick chili sauce
CN103349271A (en) * 2013-07-12 2013-10-16 谢长春 Chili sauce and preparation method thereof
CN104381969A (en) * 2014-10-30 2015-03-04 张鹏 Bamboo shoot chilli sauce
CN104489614A (en) * 2014-11-21 2015-04-08 天津天绿健科技有限公司 A hot and spicy sauce and a preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942452A (en) * 2016-04-06 2016-09-21 尹秀芹 Black-pepper-flavored cryptotympana atrata onion sauce and manufacturing method thereof

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Application publication date: 20150923

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