CN104957592A - Chili sauce and making method for same - Google Patents

Chili sauce and making method for same Download PDF

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Publication number
CN104957592A
CN104957592A CN201510381399.7A CN201510381399A CN104957592A CN 104957592 A CN104957592 A CN 104957592A CN 201510381399 A CN201510381399 A CN 201510381399A CN 104957592 A CN104957592 A CN 104957592A
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CN
China
Prior art keywords
parts
weight
chilli sauce
thick chilli
add
Prior art date
Application number
CN201510381399.7A
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Chinese (zh)
Inventor
彭国茂
Original Assignee
江西龙津实业有限公司
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.)
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Application filed by 江西龙津实业有限公司 filed Critical 江西龙津实业有限公司
Priority to CN201510381399.7A priority Critical patent/CN104957592A/en
Publication of CN104957592A publication Critical patent/CN104957592A/en

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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

Abstract

The invention discloses unique chili sauce, which comprises 45 to 65 parts by weight of bright red peppers, 30 to 45 parts by weight of sesame oil, 10 to 17 parts by weight of cooked diced beef, 6 to 12 parts by weight of salt, 5 to 8 parts by weight of fermented soya beans, 3 to 5 parts by weight of garlic, 4 to 6 parts by weight of sesames, 2 to 4 parts by weight of tomatoes, 1.5 to 2.5 parts by weight of monosodium glutamate, 1 to 3.5 parts by weight of wine, 1 to 2 parts by weight of gingers, 1 to 2 parts by weight of rock candies, 0.5 to 2 parts by weight of wolfberries, 0.05 to 1.5 parts by weight of polyhexose, 0.8 to 3 parts by weight of spice and the like. According to the chili sauce, a special making process of sequential pickling and frying is adopted; the finished product is bright red, sour like fermented chili sauce, free of a preservative and longer in shelf life, has aromatic flavor, oil flavor of chili sauce processed with oil and delicate fragrance of chili sauce processed with water, and can specially taste fragrant, spicy and sour, and appetite can be remarkably stimulated.

Description

A kind of thick chilli sauce and preparation method thereof
Technical field
The present invention relates to field of seasoning, be specially a kind of thick chilli sauce and preparation method thereof.
Background technology
Thick chilli sauce is the appetizing food liked in people's daily life, nutritious, has and increases appetite, strengthening the spleen and stomach, wines used as antirheumatic, antipyretic-antalgic, lowering blood-fat and reducing weight, effect of prevention canceration.
At present, thick chilli sauce has oil system and water system two kinds.Oil system makes with sesame wet goods edible oil and fat and capsicum, and color is scarlet, and float one deck sesame oil above, have the salted cake fried in sesame oil of capsicum, and easily take care of, shelf life is long; Water system makes by fermentation with water and capsicum, color is scarlet, lactic acid is had to produce thus can appetite be promoted, deeply like by consumers in general, but Production Time is long, and shelf life is short, often to add anticorrisive agent and more than 10% salt to reach the object of Shelf-life, product is partially salty, and without salted cake fried in sesame oil, greatly have impact on production and the organoleptic quality of product.Market does not also have one integrate fragrant, peppery, acid, and the thick chilli sauce product that shelf life is longer.
Summary of the invention
The technical problem to be solved in the present invention is that to overcome thick chilli sauce raw material ratio in prior art more single, can not meet the defect of the taste needs of people, provide a kind of thick chilli sauce and preparation method thereof.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A kind of thick chilli sauce, is made up of each component of following weight portion: bright red hot pepper 45 ~ 65 parts, 40 ~ 45 parts, sesame oil, cooked beef fourth 10 ~ 17 parts, salt 6 ~ 12 parts, 5 ~ 8 parts, fermented soya bean, 3 ~ 5 parts, garlic, sesame 4 ~ 6 parts, 2 ~ 4 parts, tomato, monosodium glutamate 1.5 ~ 2.5 parts, red wine 1-3.5 part, 1 ~ 2 part, ginger, 1 ~ 2 part, rock sugar, matrimony vine 0.5 ~ 2 part, dendrobium polysaccharide are 0.05 ~ 1.5 part, spice 0.8 ~ 3 part.
Preferably, this thick chilli sauce is made up of each component of following weight portion: bright red hot pepper 50 parts, 40 parts, sesame oil, cooked beef fourth 15 parts, salt 8 parts, 6 parts, fermented soya bean, 4 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 1.5 parts, red wine 2 parts, 1.5 parts, ginger, 1.5 parts, rock sugar, matrimony vine 1 part, dendrobium polysaccharide are 1 part, spice 1.5 parts.
Further, described bright red hot pepper is the capsicum annum fasciculatum of maturity 80% ~ 100%.
Preferably, described perfume (or spice) is pungent is made up of following parts by weight: anise 6 ~ 8 parts, fennel seeds 6 ~ 8 parts, cumin 6 ~ 8 parts, Asian puccoon 1 ~ 2 part and 3 ~ 4 parts, Chinese prickly ash.
Its preparation method comprises following step:
1), by fresh capsicum and matrimony vine clean, after drying, mince, add salt, in 30 DEG C of incubators, pickle 30 ~ 45 days;
2), by sesame oil be heated to 60 ~ 80 DEG C, add spice, boil 2 ~ 3 minutes;
3), by sesame oil be heated to 70 ~ 80 DEG C, add smash to pieces garlic, ginger, boil 1 ~ 3 point;
4), add 1) in pickle after fresh capsicum and sesame at 80 ~ 100 DEG C, boil 20 ~ 50 minutes;
5), add the tomato of chopping, cooked beef fourth, fermented soya bean, monosodium glutamate, red wine, rock sugar part, dendrobium polysaccharide, add in pot and stir;
6), by after thick chilli sauce packing, soaking sterilization 40 ~ 60 points of kinds in 95 DEG C of tanks are put into.
Preferably, described step 1) in fresh capsicum and matrimony vine mince to length and width degree and be less than or equal to 3mm.
The thick chilli sauce formula uniqueness that the present invention is a kind of, manufacture craft is special, creationaryly in formula adds the compositions such as tomato, matrimony vine, rock sugar, red wine, dendrobium polysaccharide, and manufacture craft takes first to pickle fried method again, finished product color and luster is scarlet, aromatic flavour, has the oil salted cake fried in sesame oil of thick chilli sauce processed and the delicate fragrance of water thick chilli sauce concurrently, also has the tart flavour of similar fermentation pepper sauce, there is fragrant, peppery, sour particular tastes, the significant appetitive effect of energy, and not containing anticorrisive agent, shelf life is longer.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of thick chilli sauce, is made up of each component of following weight portion:
Bright red hot pepper 50 parts, 30 parts, sesame oil, cooked beef fourth 15 parts, salt 8 parts, 6 parts, fermented soya bean, 4 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 1.5 parts, red wine 2 parts, 1.5 parts, ginger, 1.5 parts, rock sugar, matrimony vine 1 part, dendrobium polysaccharide are 1 part, spice 1.5 parts.
Described perfume (or spice) is pungent to be made up of following parts by weight: anise 7g, fennel seeds 7g, cumin 7g and Asian puccoon 2g, Chinese prickly ash 3g.
Its preparation method comprises following step:
1), by fresh capsicum and matrimony vine clean, after drying, mince, add salt, in 30 DEG C of incubators, pickle 30 ~ 45 days;
2), by sesame oil be heated to 60 ~ 70 DEG C, add spice, boil 2 ~ 3 minutes;
3), by sesame oil be heated to about 75 DEG C, add smash to pieces garlic, ginger, boil 1 ~ 3 point;
4), add 1) in pickle after fresh capsicum and sesame at 80 ~ 100 DEG C, boil 20 ~ 50 minutes;
5), add the tomato of chopping, cooked beef fourth, fermented soya bean, monosodium glutamate, red wine, rock sugar part, dendrobium polysaccharide, add in pot and stir;
6), by after thick chilli sauce packing, soaking sterilization 40 ~ 60 points of kinds in 95 DEG C of tanks are put into.
Embodiment 2
A kind of thick chilli sauce, is made up of each component of following weight portion: bright red hot pepper 45 parts, 38 parts, sesame oil, cooked beef fourth 10 parts, salt 6 parts, 5 parts, fermented soya bean, 3 parts, garlic, sesame 4 parts, 2 parts, tomato, monosodium glutamate 1.5 parts, red wine 1 part, 1 part, ginger, 1 part, rock sugar, matrimony vine 0.5 part, dendrobium polysaccharide are 0.05 part, spice 0.8 part.
Its preparation method is with embodiment 1.
Embodiment 3
A kind of thick chilli sauce, is made up of each component of following weight portion: bright red hot pepper 65 parts, 45 parts, sesame oil, cooked beef fourth 17 parts, salt 12 parts, 8 parts, fermented soya bean, 5 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 2.5 parts, red wine 3.5 parts, 2 parts, ginger, 2 parts, rock sugar, matrimony vine 2 parts, dendrobium polysaccharide are 1.5 parts, spice 3 parts.
Described perfume (or spice) is pungent to be made up of following parts by weight: anise 8 parts, fennel seeds 8 parts, cumin 6 parts, Asian puccoon 1 part, 4 parts, Chinese prickly ash.
Preparation method is with embodiment 1.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (6)

1. a thick chilli sauce, it is characterized in that, be made up of each component of following weight portion: bright red hot pepper 45 ~ 65 parts, 30 ~ 45 parts, sesame oil, cooked beef fourth 10 ~ 17 parts, salt 6 ~ 12 parts, 5 ~ 8 parts, fermented soya bean, 3 ~ 5 parts, garlic, sesame 4 ~ 6 parts, 2 ~ 4 parts, tomato, monosodium glutamate 1.5 ~ 2.5 parts, red wine 1-3.5 part, 1 ~ 2 part, ginger, 1 ~ 2 part, rock sugar, matrimony vine 0.5 ~ 2 part, dendrobium polysaccharide are 0.05 ~ 1.5 part, spice 0.8 ~ 3 part.
2. a kind of thick chilli sauce as claimed in claim 1, it is characterized in that, be made up of each component of following weight portion: bright red hot pepper 50 parts, 40 parts, sesame oil, cooked beef fourth 15 parts, salt 8 parts, 6 parts, fermented soya bean, 4 parts, garlic, sesame 6 parts, 4 parts, tomato, monosodium glutamate 1.5 parts, red wine 2 parts, 1.5 parts, ginger, 1.5 parts, rock sugar, matrimony vine 1 part, dendrobium polysaccharide are 1 part, spice 1.5 parts.
3. a kind of thick chilli sauce as claimed in claim 1, is characterized in that, described bright red hot pepper is the capsicum annum fasciculatum of maturity 80% ~ 100%.
4. the preparation method of a kind of thick chilli sauce as claimed in claim 1, is characterized in that, described perfume (or spice) is pungent to be made up of following parts by weight: anise 6 ~ 8 parts, fennel seeds 6 ~ 8 parts, cumin 6 ~ 8 parts, Asian puccoon 1 ~ 2 part and 3 ~ 4 parts, Chinese prickly ash.
5. the preparation method of the thick chilli sauce described in any one of Claims 1 to 4, is characterized in that, comprises following step:
1), by fresh capsicum and matrimony vine clean, after drying, mince, add salt, in 30 DEG C of incubators, pickle 30 ~ 45 days;
2), by sesame oil be heated to 60 ~ 80 DEG C, add spice, boil 2 ~ 3 minutes;
3), by sesame oil be heated to 70 ~ 80 DEG C, add smash to pieces garlic, ginger, boil 1 ~ 3 point;
4), add 1) in pickle after fresh capsicum and sesame at 80 ~ 100 DEG C, boil 20 ~ 50 minutes;
5), add the tomato of chopping, cooked beef fourth, fermented soya bean, monosodium glutamate, red wine, rock sugar part, dendrobium polysaccharide, add in pot and stir;
6), by after thick chilli sauce packing, soaking sterilization 40 ~ 60 points of kinds in 95 DEG C of tanks are put into.
6. the preparation method of a kind of thick chilli sauce as claimed in claim 5, is characterized in that, described step 1) in fresh capsicum and matrimony vine mince to length and width degree and be less than or equal to 3mm.
CN201510381399.7A 2015-07-02 2015-07-02 Chili sauce and making method for same CN104957592A (en)

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Application Number Priority Date Filing Date Title
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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105455104A (en) * 2015-12-03 2016-04-06 广州聚注专利研发有限公司 Chili sauce free from causing excessive internal heat and preparation method of chili sauce
CN105795447A (en) * 2016-03-22 2016-07-27 银川高新区广煜科技有限公司 Chinese wolfberry fruit beef fragrant and spicy sauce
CN105831699A (en) * 2016-03-28 2016-08-10 和县鸡笼山调味品有限责任公司 Semen canavaliae and watermelon chili sauce and manufacturing method thereof
CN105995933A (en) * 2016-05-31 2016-10-12 马鞍山市国华农业发展有限公司 Natto chili sauce
CN106072438A (en) * 2016-06-08 2016-11-09 赵海燕 A kind of local flavor Semen Sojae Preparatum oil Fructus Capsici sauce
CN106262740A (en) * 2016-08-29 2017-01-04 许海波 A kind of preparation method of Fructus Capsici beans
CN107028160A (en) * 2017-05-23 2017-08-11 马鞍山市十月丰食品有限公司 A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof
CN107594478A (en) * 2017-09-27 2018-01-19 贵州省紫云自治县绿宏农业开发有限公司 A kind of processing method of flavor chilli sauce
CN107751967A (en) * 2017-11-27 2018-03-06 福建省大田县福梅农业开发有限公司 A kind of preparation method of good fortune plum thick chilli sauce
CN108112968A (en) * 2018-02-07 2018-06-05 安徽华安食品有限公司 A kind of thick chilli sauce and preparation method
CN108719954A (en) * 2018-06-11 2018-11-02 韩浩亮 A kind of thick chilli sauce

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101233917A (en) * 2008-02-22 2008-08-06 李涛 Tomato medlar chilli garlic sauce and preparation method thereof
CN102028185A (en) * 2010-12-01 2011-04-27 张家港市桃源食品有限公司 Medlar and red date chilli sauce and preparation method thereof
CN103340390A (en) * 2013-06-26 2013-10-09 广州中医药大学 Internal heat reducing and inflammation diminishing chili sauce
CN104323219A (en) * 2014-11-21 2015-02-04 宁夏红山河食品股份有限公司 Muslim spicy sauce and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101233917A (en) * 2008-02-22 2008-08-06 李涛 Tomato medlar chilli garlic sauce and preparation method thereof
CN102028185A (en) * 2010-12-01 2011-04-27 张家港市桃源食品有限公司 Medlar and red date chilli sauce and preparation method thereof
CN103340390A (en) * 2013-06-26 2013-10-09 广州中医药大学 Internal heat reducing and inflammation diminishing chili sauce
CN104323219A (en) * 2014-11-21 2015-02-04 宁夏红山河食品股份有限公司 Muslim spicy sauce and preparation method thereof

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105455104A (en) * 2015-12-03 2016-04-06 广州聚注专利研发有限公司 Chili sauce free from causing excessive internal heat and preparation method of chili sauce
CN105795447A (en) * 2016-03-22 2016-07-27 银川高新区广煜科技有限公司 Chinese wolfberry fruit beef fragrant and spicy sauce
CN105831699A (en) * 2016-03-28 2016-08-10 和县鸡笼山调味品有限责任公司 Semen canavaliae and watermelon chili sauce and manufacturing method thereof
CN105995933A (en) * 2016-05-31 2016-10-12 马鞍山市国华农业发展有限公司 Natto chili sauce
CN106072438A (en) * 2016-06-08 2016-11-09 赵海燕 A kind of local flavor Semen Sojae Preparatum oil Fructus Capsici sauce
CN106262740A (en) * 2016-08-29 2017-01-04 许海波 A kind of preparation method of Fructus Capsici beans
CN107028160A (en) * 2017-05-23 2017-08-11 马鞍山市十月丰食品有限公司 A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof
CN107594478A (en) * 2017-09-27 2018-01-19 贵州省紫云自治县绿宏农业开发有限公司 A kind of processing method of flavor chilli sauce
CN107751967A (en) * 2017-11-27 2018-03-06 福建省大田县福梅农业开发有限公司 A kind of preparation method of good fortune plum thick chilli sauce
CN108112968A (en) * 2018-02-07 2018-06-05 安徽华安食品有限公司 A kind of thick chilli sauce and preparation method
CN108719954A (en) * 2018-06-11 2018-11-02 韩浩亮 A kind of thick chilli sauce

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Application publication date: 20151007

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