CN104921076A - Fish fragrant and sour flavored chili sauce and preparation method thereof - Google Patents
Fish fragrant and sour flavored chili sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104921076A CN104921076A CN201510273121.8A CN201510273121A CN104921076A CN 104921076 A CN104921076 A CN 104921076A CN 201510273121 A CN201510273121 A CN 201510273121A CN 104921076 A CN104921076 A CN 104921076A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- chili sauce
- sauce
- 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 26
- 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
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 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
- 235000013336 milk Nutrition 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
- 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
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000012976 tarts Nutrition 0.000 claims description 9
- 241001646834 Mesona Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000004307 Citrus medica Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000019688 fish Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241001454694 Clupeiformes Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 235000019513 anchovy Nutrition 0.000 claims description 3
- 238000009835 boiling 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000002253 acid Substances 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
- 244000141331 Amomum villosum Species 0.000 abstract 1
- 244000183685 Citrus aurantium Species 0.000 abstract 1
- 235000007716 Citrus aurantium Nutrition 0.000 abstract 1
- 235000000228 Citrus myrtifolia Nutrition 0.000 abstract 1
- 235000016646 Citrus taiwanica Nutrition 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 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
- 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
- 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
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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a fish fragrant and sour flavored chili sauce and a preparation method thereof. The fish fragrant and sour flavored chili sauce is characterized by being prepared by the following raw materials in parts by weight: 200-210 parts of dried red chilies, 20-21 parts of fish, 4-5 parts of garlic, 8-9 parts of rice wine, 40-41 parts of haws, 3-4 parts of amomum villosum, 2-3 parts of citrus aurantium, 1-2 parts of tangerine pith, 4-5 parts of poria cocos, 12-13 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 fish fragrant and sour flavored 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 fish fragrant and sour flavored chili sauce can also strengthening stomach.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to a kind of tart flavour thick chilli sauce with sweet and sour flavor 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 tart flavour thick chilli sauce with sweet and sour flavor 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 tart flavour thick chilli sauce with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-220, fish 20-21, head of garlic 4-5, yellow rice wine 8-9, hawthorn 40-41, fructus amomi 3-4, dried immature fruit of citron orange 2-3, tangerine pith 1-2, Poria cocos 4-5, Chinese mesona herb 12-13, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
The preparation method of described tart flavour thick chilli sauce with sweet and sour flavor, is characterized in that comprising the following steps:
(1) fructus amomi, the dried immature fruit of citron orange, tangerine pith, Poria cocos, 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) fish, the head of garlic, yellow rice wine are mixed into pot, add the clear water of 10%-15%, little fire simmers 25-30 minute, filters, obtains anchovy sauce;
(4) squeezed the juice by the raw material that above-mentioned technique is not used, 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 stomach invigorating.
Detailed description of the invention
A kind of tart flavour thick chilli sauce with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion (kilogram):
Chilli 200, fish 20, the head of garlic 4, yellow rice wine 8, hawthorn 40, fructus amomi 3, the dried immature fruit of citron orange 2, tangerine pith 1, Poria cocos 4, Chinese mesona herb 12, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl
20.4.
The preparation method of described tart flavour thick chilli sauce with sweet and sour flavor, comprises the following steps:
(1) fructus amomi, the dried immature fruit of citron orange, tangerine pith, Poria cocos, 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) fish, the head of garlic, yellow rice wine are mixed into pot, add the clear water of 10%-15%, little fire simmers 25-30 minute, filters, obtains anchovy sauce;
(4) squeezed the juice by the raw material that above-mentioned technique is not used, 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 tart flavour thick chilli sauce with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion:
Chilli 200-220, fish 20-21, head of garlic 4-5, yellow rice wine 8-9, hawthorn 40-41, fructus amomi 3-4, dried immature fruit of citron orange 2-3, tangerine pith 1-2, Poria cocos 4-5, Chinese mesona herb 12-13, milk powder 35-40, Lactobacillus plantarum 10-11, salt 30-35, sucrose 25-30, CaCl
20.4-0.5.
2. the preparation method of tart flavour thick chilli sauce with sweet and sour flavor according to claim 1, is characterized in that comprising the following steps:
(1) fructus amomi, the dried immature fruit of citron orange, tangerine pith, Poria cocos, 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) fish, the head of garlic, yellow rice wine are mixed into pot, add the clear water of 10%-15%, little fire simmers 25-30 minute, filters, obtains anchovy sauce;
(4) squeezed the juice by the raw material that above-mentioned technique is not used, 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 |
|---|---|---|---|
| CN201510273121.8A CN104921076A (en) | 2015-05-26 | 2015-05-26 | Fish fragrant and sour flavored chili sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510273121.8A CN104921076A (en) | 2015-05-26 | 2015-05-26 | Fish fragrant and sour flavored chili sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921076A true CN104921076A (en) | 2015-09-23 |
Family
ID=54108782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510273121.8A Pending CN104921076A (en) | 2015-05-26 | 2015-05-26 | Fish fragrant and sour flavored chili sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921076A (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 |
| CN109363136A (en) * | 2018-11-22 | 2019-02-22 | 四川王家渡食品有限公司 | One kind having fish flavor chilli sauce and preparation method thereof |
| CN113615821A (en) * | 2021-07-09 | 2021-11-09 | 佛山市海天(高明)调味食品有限公司 | Spicy seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141814A (en) * | 2013-03-29 | 2013-06-12 | 郭子斌 | Little fish chili sauce and preparation method thereof |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
-
2015
- 2015-05-26 CN CN201510273121.8A patent/CN104921076A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141814A (en) * | 2013-03-29 | 2013-06-12 | 郭子斌 | Little fish chili sauce and preparation method thereof |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
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 |
| CN109363136A (en) * | 2018-11-22 | 2019-02-22 | 四川王家渡食品有限公司 | One kind having fish flavor chilli sauce and preparation method thereof |
| CN113615821A (en) * | 2021-07-09 | 2021-11-09 | 佛山市海天(高明)调味食品有限公司 | Spicy seasoning 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 | |
| CN104905227A (en) | Curry chili sauce and preparation method thereof | |
| CN104905229A (en) | Chili sauce capable of clearing heat and relieving summer heat and preparation method thereof | |
| CN104522592A (en) | Pickle product taking bamboo shoots as main raw material and processing method of pickle product | |
| CN103876010A (en) | Fermented pumpkin sauce and preparation method thereof | |
| CN104855901A (en) | Tuber mustard pickle with lemon vinegar sour | |
| CN105441296A (en) | Sugarcane fermented fruit vinegar drink and preparation method thereof | |
| CN103849545B (en) | A kind of making method of Gorgon fruit fruit vinegar | |
| CN104905223A (en) | Rose chilli sauce and preparation method thereof | |
| CN104365904A (en) | Health-maintaining and health red date tea wine and production method thereof | |
| CN104921076A (en) | Fish fragrant and sour flavored chili 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 | |
| CN103371338A (en) | Manufacturing method of vinegar-pepper green bean | |
| CN106591078A (en) | Preparation method of black rice vinegar | |
| CN104531484A (en) | Preparation method of garlic juice and apple wine mixed beverage | |
| CN104939037A (en) | Sea-buckthorn fruit chilli sauce and preparation method thereof | |
| CN104905225A (en) | Alcohol-dispelling chilli sauce and preparation method thereof | |
| CN104939035A (en) | Allium mongolicum chilli sauce and preparation method thereof | |
| CN104905226A (en) | Chili sauce for reducing blood pressure and preparation method of chili sauce | |
| CN105146493A (en) | Osmanthus-flavored rice wine sweet sauce | |
| CN104905230A (en) | Tea-flavored chili sauce and preparation method thereof | |
| CN104905228A (en) | Chicken bone chili sauce and preparation method thereof | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN104905231A (en) | Castanea mollissima seed chili sauce and preparation 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 |
Application publication date: 20150923 |
|
| RJ01 | Rejection of invention patent application after publication |