CN105192597A - Black garlic chili sauce - Google Patents

Abstract

The invention provides black garlic chili sauce. The black garlic chili sauce is prepared from the following raw materials in parts by weight: 500 to 600 parts of soybeans, 700 to 750 parts of rose flower juice, 10 to 15 parts of aspergillus oryzae, 7 to 10 parts of aspergillus niger, 7.5 to 9 parts of active dry yeast, 60 to 80 parts of black garlic, 20 to 30 parts of red chili powder and the like. The chili sauce provided by the invention is prepared by matching freshly-brewed soybean paste with the chilies, the black garlic and the like, and the black garlic has stronger anti-oxidization, sterilization and anti-inflammatory effects and is matched with extract of wolfberry fruits, gingko leaves, pseudo-ginsengs, rhodiola rosea and the like, so that the anti-oxidization effect of the chili sauce is enhanced; freshly-brewed soybeans are infused by roses and then are fermented, so that the sauce has a slight rose aroma when being eaten, has a unique taste and can be eaten as an appetizer.

Description

A kind of black garlic thick chilli sauce

Technical field

The present invention relates to a kind of black garlic thick chilli sauce, particularly relate to a kind of black garlic thick chilli sauce and preparation method thereof.

Background technology

People are frequent edible paste in daily life, and sauce has thick chilli sauce, sweet sauce etc., and kind is more.Sauce can be used as the flavouring of cooking, and also direct-edible, mouthfeel is fine.Traditional sauce mainly focuses on its mouthfeel when making, and too much do not relate to, and people more and more payes attention to the health care that a lot of food comprises sauce in its health care field.

Summary of the invention

Instant invention overcomes prior art deficiency, provide a kind of black garlic thick chilli sauce.

The present invention is achieved by the following technical solutions:

A kind of black garlic thick chilli sauce, be made up of following raw material: soya bean 500-600, rose-juice 700-750, aspergillus oryzae 10-15, aspergillus niger 7-10, active dry yeast 7.5-9, black garlic 60-80, Paprika 20-30, pimiento 80-100, mushroom 35-40, celery 50-60, dried small shrimp 35-40,17% salt solution 630-700, blueberry do 40-45, almond 25-30, matrimony vine 5-7, ginkgo leaf 4-6, pseudo-ginseng 4-6, rhodiola root 5-6, barrenwort 5-6, Fruit of Japanese Metaplexis 3-4, soybean oil 40-45, water are appropriate.

A preparation method for black garlic thick chilli sauce, comprises the following steps:

(1) cleaned by soya bean, draining the water to be placed in frying machine fries out perfume (or spice), takes out soya bean, is placed in container, pours rose-juice into, and bubble takes out after sending out, upper pot steams 20-30 minute;

(2) soya bean is taken out from steamer, after mashing cooling, add aspergillus oryzae, aspergillus niger, salt solution, at the constant temperature bottom fermentation of 40 DEG C, ferment and add active dry yeast after 5-6 days, after stirring, continue fermentation, every 2 days in sweat, turn over a soya bean, within 19-20 days, obtain soya sauce, sterilizing is for subsequent use;

(3) taken out by garlic of black garlic, pimiento is cleaned, and mix with Paprika after the two mixing blends and put into pot, add soybean oil, heating also constantly stir-fries, and stops heating, get all materials in pot for subsequent use after 20-30 minute;

(4) mushroom, celery are cleaned, be cut into particle, put into container, pour boiling water into, stewing 20-30 minute, take out mushroom, celery is for subsequent use; Poured into by almond in pot, heating stir-fries, and blends granulating for subsequent use after frying;

(6) matrimony vine, ginkgo leaf, pseudo-ginseng, rhodiola root, barrenwort, the Fruit of Japanese Metaplexis water heating of 5-10 times amount are extracted, filter, obtain filtrate, by concentrated for the heating of gained filtrate, obtain the concentrated liquid of tradition Chinese medicine for subsequent use;

(7) all materials, mushroom, celery, almond, the concentrated liquid of tradition Chinese medicine in unclassified stores in addition to water in surplus stock and soya sauce, step 3 are merged, pack after stirring.

Compared with prior art, advantage of the present invention is:

Thick chilli sauce of the present invention, the collocation of fresh wine soya sauce capsicum, black garlic etc. is adopted to be prepared from, black garlic has the effect of stronger anti-oxidant, bactericidal antiphlogistic, the extract of collocation matrimony vine, ginkgo leaf, pseudo-ginseng, rhodiola root etc., enhance the anti-oxidation efficacy of thick chilli sauce of the present invention, fresh wine soya bean is brewed with rose, ferment again, have light rose fragrance time edible, mouthfeel is unique, can cook pickles and eat.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of black garlic thick chilli sauce, is made up of following weight portion (Kg) raw material: the salt solution 630 of soya bean 500, rose-juice 700, aspergillus oryzae 10, aspergillus niger 7, active dry yeast 7.5, black garlic 60, Paprika 20, pimiento 80, mushroom 35, celery 50, dried small shrimp 35,17%, blueberry are dry 40, almond 25, matrimony vine 5, ginkgo leaf 4, pseudo-ginseng 4, rhodiola root 5, barrenwort 5, Fruit of Japanese Metaplexis 3, soybean oil 40, water are appropriate.

A preparation method for black garlic thick chilli sauce, comprises the following steps:

(1) cleaned by soya bean, draining the water to be placed in frying machine fries out perfume (or spice), takes out soya bean, is placed in container, pours rose-juice into, and bubble takes out after sending out, upper pot steams 20 minutes;

(2) soya bean is taken out from steamer, after mashing cooling, add aspergillus oryzae, aspergillus niger, salt solution, at the constant temperature bottom fermentation of 40 DEG C, ferment and add active dry yeast after 5 days, continue fermentation after stirring, every 2 days in sweat, turn over a soya bean, within 19 days, obtain soya sauce, sterilizing is for subsequent use;

(3) taken out by garlic of black garlic, pimiento is cleaned, and mix with Paprika after the two mixing blends and put into pot, add soybean oil, heating also constantly stir-fries, and stops heating, get all materials in pot for subsequent use after 20 minutes;

(4) mushroom, celery are cleaned, be cut into particle, put into container, pour boiling water into, stewing 20 minutes, take out mushroom, celery is for subsequent use; Poured into by almond in pot, heating stir-fries, and blends granulating for subsequent use after frying;

(6) matrimony vine, ginkgo leaf, pseudo-ginseng, rhodiola root, barrenwort, the Fruit of Japanese Metaplexis water heating of 5 times amount are extracted, filter, obtain filtrate, by concentrated for the heating of gained filtrate, obtain the concentrated liquid of tradition Chinese medicine for subsequent use;

(7) all materials, mushroom, celery, almond, the concentrated liquid of tradition Chinese medicine in unclassified stores in addition to water in surplus stock and soya sauce, step 3 are merged, pack after stirring.

Claims (2)

1. a black garlic thick chilli sauce, it is characterized in that, be made up of following raw material: soya bean 500-600, rose-juice 700-750, aspergillus oryzae 10-15, aspergillus niger 7-10, active dry yeast 7.5-9, black garlic 60-80, Paprika 20-30, pimiento 80-100, mushroom 35-40, celery 50-60, dried small shrimp 35-40,17% salt solution 630-700, blueberry do 40-45, almond 25-30, matrimony vine 5-7, ginkgo leaf 4-6, pseudo-ginseng 4-6, rhodiola root 5-6, barrenwort 5-6, Fruit of Japanese Metaplexis 3-4, soybean oil 40-45, water are appropriate.

2. the preparation method of a kind of black garlic thick chilli sauce as claimed in claim 1, is characterized in that, comprise the following steps:

(1) cleaned by soya bean, draining the water to be placed in frying machine fries out perfume (or spice), takes out soya bean, is placed in container, pours rose-juice into, and bubble takes out after sending out, upper pot steams 20-30 minute;

(2) soya bean is taken out from steamer, after mashing cooling, add aspergillus oryzae, aspergillus niger, salt solution, at the constant temperature bottom fermentation of 40 DEG C, ferment and add active dry yeast after 5-6 days, after stirring, continue fermentation, every 2 days in sweat, turn over a soya bean, within 19-20 days, obtain soya sauce, sterilizing is for subsequent use;

(3) taken out by garlic of black garlic, pimiento is cleaned, and mix with Paprika after the two mixing blends and put into pot, add soybean oil, heating also constantly stir-fries, and stops heating, get all materials in pot for subsequent use after 20-30 minute;

(4) mushroom, celery are cleaned, be cut into particle, put into container, pour boiling water into, stewing 20-30 minute, take out mushroom, celery is for subsequent use; Poured into by almond in pot, heating stir-fries, and blends granulating for subsequent use after frying;

(6) matrimony vine, ginkgo leaf, pseudo-ginseng, rhodiola root, barrenwort, the Fruit of Japanese Metaplexis water heating of 5-10 times amount are extracted, filter, obtain filtrate, by concentrated for the heating of gained filtrate, obtain the concentrated liquid of tradition Chinese medicine for subsequent use;

(7) all materials, mushroom, celery, almond, the concentrated liquid of tradition Chinese medicine in unclassified stores in addition to water in surplus stock and soya sauce, step 3 are merged, pack after stirring.