CN104921075A - A duck liver chili sauce and a preparation method thereof - Google Patents
A duck liver chili sauce and a preparation method thereof Download PDFInfo
- Publication number
- CN104921075A CN104921075A CN201510273104.4A CN201510273104A CN104921075A CN 104921075 A CN104921075 A CN 104921075A CN 201510273104 A CN201510273104 A CN 201510273104A CN 104921075 A CN104921075 A CN 104921075A
- Authority
- CN
- China
- Prior art keywords
- parts
- duck liver
- chili sauce
- seed
- 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
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 18
- 210000004185 liver Anatomy 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 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
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000005720 sucrose Substances 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
- 240000008365 Celosia argentea Species 0.000 claims abstract description 7
- 235000000722 Celosia argentea Nutrition 0.000 claims abstract description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 7
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241001646834 Mesona Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 240000007371 Cuscuta campestris Species 0.000 claims description 6
- 238000002156 mixing Methods 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
- 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
- 238000003756 stirring Methods 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241001646828 Platostoma chinense Species 0.000 abstract 2
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 241000110637 Cuscuta chinensis Species 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 5
- 241000723353 Chrysanthemum 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
- 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 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
- A23V2400/169—Plantarum
Abstract
The present invention discloses a duck liver chili sauce and a preparation method thereof. The duck liver chili sauce is characterized by being prepared by the following raw materials in parts by weight: 200-210 parts of dried red chilies, 10-11 parts of coix lacryma-jobi, 8-9 parts of carrots, 20-22 parts of duck liver, 2-3 parts of dendranthema morifolium, 1-2 parts of mulberry leaves, 3-4 parts of cuscuta chinensis, 1-2 parts of celosia argentea, 13-15 parts of mesona chinensis, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of edible salt, 25-30 parts of sucrose and 0.4-0.5 parts of CaCl<2>. The duck liver chili sauce uses dried red chilies as raw materials to reduce concentrated technological processes, the lactobacillus plantarum used for fermentation of chili sauce is acid-resistant and salt-resistant, the fermented chili sauce has high quality, the added CaCl<2>, edible salt and sucrose have moderate amount, and thus the chilies have moderate hardness, good taste, and good salty taste and color and luster. The milk powder added in the late fermentation can be fermented into a gel to coat the surfaces of chilies, reduce stimulation to gastric mucoca, and the mesona chinensis can avoid excessive internal heat, and in addition the duck liver chili sauce can also improve eye sight.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to a kind of duck liver 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 duck liver 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 duck liver thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, seed of Job's tears 10-11, carrot 8-9, duck liver 20-22, chrysanthemum 2-3, mulberry leaf 1-2, china dodder 3-4, seed of feather cockscomb 1-2, Chinese mesona herb 13-15, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
The preparation method of described duck liver thick chilli sauce, is characterized in that comprising the following steps:
(1) chrysanthemum, mulberry leaf, china dodder, seed of feather cockscomb, 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) seed of Job's tears are sent into baking box, roasting fragrant rear discharging;
(4) the raw material mixing of above-mentioned technique not used, water proof cooks rear taking-up, breaks into mud, and pulverize after drying, then mix 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 effect of improving eyesight.
Detailed description of the invention
A kind of duck liver thick chilli sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Chilli 200, seed of Job's tears 10, carrot 8, duck liver 20, chrysanthemum 2, mulberry leaf 1, china dodder 3, seed of feather cockscomb 1, Chinese mesona herb 13, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl
20.4.
The preparation method of described duck liver thick chilli sauce, comprises the following steps:
(1) chrysanthemum, mulberry leaf, china dodder, seed of feather cockscomb, 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) seed of Job's tears are sent into baking box, roasting fragrant rear discharging;
(4) the raw material mixing of above-mentioned technique not used, water proof cooks rear taking-up, breaks into mud, and pulverize after drying, then mix 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 duck liver thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-210, seed of Job's tears 10-11, carrot 8-9, duck liver 20-22, chrysanthemum 2-3, mulberry leaf 1-2, china dodder 3-4, seed of feather cockscomb 1-2, Chinese mesona herb 13-15, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
2. the preparation method of duck liver thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) chrysanthemum, mulberry leaf, china dodder, seed of feather cockscomb, 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) seed of Job's tears are sent into baking box, roasting fragrant rear discharging;
(4) the raw material mixing of above-mentioned technique not used, water proof cooks rear taking-up, breaks into mud, and pulverize after drying, then mix 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 |
|---|---|---|---|
| CN201510273104.4A CN104921075A (en) | 2015-05-26 | 2015-05-26 | A duck liver chili sauce and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273104.4A CN104921075A (en) | 2015-05-26 | 2015-05-26 | A duck liver chili sauce and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921075A true CN104921075A (en) | 2015-09-23 |
Family
ID=54108781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510273104.4A Pending CN104921075A (en) | 2015-05-26 | 2015-05-26 | A duck liver chili sauce and a preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921075A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
| CN109123599A (en) * | 2018-11-06 | 2019-01-04 | 枣庄学院 | The formula and preparation method thereof of one Zhong Ji duck conscience sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989145A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Chicken hot and spicy sauce and preparation method thereof |
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104273554A (en) * | 2014-09-26 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Preparation method of spicy and hot goose liver paste |
-
2015
- 2015-05-26 CN CN201510273104.4A patent/CN104921075A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989145A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Chicken hot and spicy sauce and preparation method thereof |
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104273554A (en) * | 2014-09-26 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Preparation method of spicy and hot goose liver 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
| CN109123599A (en) * | 2018-11-06 | 2019-01-04 | 枣庄学院 | The formula and preparation method thereof of one Zhong Ji duck conscience sauce |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |