CN105192602A - Olive oil fermented blank bean minced meat chili sauce and production method thereof - Google Patents
Olive oil fermented blank bean minced meat chili sauce and production method thereof Download PDFInfo
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- CN105192602A CN105192602A CN201510602708.9A CN201510602708A CN105192602A CN 105192602 A CN105192602 A CN 105192602A CN 201510602708 A CN201510602708 A CN 201510602708A CN 105192602 A CN105192602 A CN 105192602A
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Abstract
The invention discloses olive oil fermented blank bean minced meat chili sauce. The olive oil fermented blank bean minced meat chili sauce is prepared from, by weight, 25-29 parts of olive oil, 20-24 parts of chili, 8-10 parts of pork, 7-8 parts of rapeseed oil, 0.5-0.8 part of white granulated sugar, 6-8 parts of fermented blank bean, 2-3 parts of ginger, 2-3 parts of garlic, 0.2-0.4 part of edible salt, 0.2-0.3 part of monosodium glutamate, 0.3-0.4 part of chicken powder and 0.15-0.25 part of Chinese prickly ash. A production method includes the steps of chili treatment, pork treatment, stir-frying, cooling and stirring and quantitative packaging. The olive oil fermented blank bean minced meat chili sauce overcomes the defects that nutritional ingredients are lost and the flavor is weakened due to high temperature in preparation of chili sauce; the flavor and nutrition of the olive oil supplement the insufficient flavor and nutrition of the chili; the temperature of semi-finished chili sauce in preparation is controlled, generated hazardous substances are reduced, and body health is promoted.
Description
Technical field
The present invention relates to hot pepper fried in oil, relate in particular to a kind of olive oil fermented soya bean meat foam oil capsicum and production method thereof.
Background technology
Existing oily capsicum variety is various, market capsicum variety prepares carrier mainly with rapeseed oil as oily capsicum greatly, because its unique flavor, shelf-life are longer, be convenient for carrying, deeply like by consumer, in daily life, chilli oil is mainly used in food and drink condiment, and enrich food mouthfeel provides a large amount of nutritional labeling and energy simultaneously.
Existing oily capsicum preparation method mostly adopts and is boiled by rapeseed oil, pour chilli frying into and obtain, in vegetable seed lubricant component, unrighted acid is many, the frying production method of conventional oily capsicum mainly through adding capsicum in high temperature rapeseed oil, high temperature can make capsicum produce the burnt material of paste harmful in a large number, meanwhile, containing polyunsaturated fatty acid in rapeseed oil, be very easily oxidized in high-temperature heating process, become sour the material erucic acid producing and be not easy to human consumption.Zoopery proves, a large amount of absorption contains the high rapeseed oil of erucic acid, can cause myocardial fibrosis and cause Myocardial damage; Animal is caused to increase weight slow, depauperation; Degradation negative interaction under fecundity, under high temperature, rapeseed oil also can discharge the smog containing butadiene component simultaneously, and long-term a large amount of inherent immunity function that this material not only can change people that sucks, and easily suffer from lung cancer, be detrimental to health.
Although natural health effect that olive oil has it splendid, beauty functions and desirable cooking use.Be described as " liquid golden " in west, " vegetable oil queen ", " Mediterranean sweet dew is unique xylophyta oil eaten for the mankind with the form of nature in the world.But decoct to fry and can cause loss to a great extent to olive oil nutritional labeling, lose original nutritive value, thus in daily life diet, olive oil does not find broad application.
Olive oil equally also can cause nutriment to run off under the high temperature conditions, and one, the micro substance in olive oil belongs to Polyphenols, is easily destroyed in high temperature environments, reduces its nutritive peculiarity.Its two, after monounsaturated fatty acid is heated to and smolders, easily become unsound trans fats, and trans fats have been proved to be a kind of high carcinogenic substance.Therefore olive oil oil capsicum is in olive oil adding procedure, seems particularly crucial to the control of oil temperature.
Summary of the invention
The object of the invention is to overcome above-mentioned technological deficiency, provide a kind of mouthfeel good, reduce that harmful substance generates, nutritious olive oil fermented soya bean meat foam oil capsicum.
Realizing technical scheme of the present invention is: a kind of olive oil fermented soya bean meat foam oil capsicum, it is made up of the raw material of following parts by weight: 25 ~ 29 parts, olive oil, 20 ~ 24 parts, capsicum, pork 8 ~ 10 parts, rapeseed oil 7 ~ 8 parts, white granulated sugar 0.5 ~ 0.8 part, 6 ~ 8 parts, fermented soya bean, ginger 2 ~ 3 parts, garlic 2 ~ 3 parts, edible salt 0.2 ~ 0.4 part, monosodium glutamate 0.2 ~ 0.3 part, chickens' extract 0.3 ~ 0.4 part, 0.15 ~ 0.25 part, Chinese prickly ash.
Preferably, its each raw material weight number is: 29 parts, olive oil, 24 parts, capsicum, pork 10 parts, rapeseed oil 8 parts, white granulated sugar 0.8 part, 8 parts, fermented soya bean, ginger 3 parts, garlic 3 parts, edible salt 0.4 part, monosodium glutamate 0.3 part, chickens' extract 0.4 part, 0.25 part, Chinese prickly ash.
Present invention also offers the production method of above-mentioned olive oil fermented soya bean meat foam oil capsicum, it comprises the steps:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first the girth of a garment is separated during segmentation, remove broken bone, grease manadesma, load container; The pork of segmentation is broken into meat foam; By the batching prepared, stir, every kilogram of pork uses batching: edible salt 6g, taste powder 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, pickles, and is placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot, and adds incarnation foam; In frying process, temperature rises to 115 DEG C, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum and carry out quantitative package.
Preferably, described step (2) salting period is half an hour.
More preferably, in described step (3), temperature rises to 115 DEG C of time controling is 40 minutes, avoids steep temperature rise to generate harmful substance.
Compared with prior art the invention has the beneficial effects as follows: 1, olive oil fermented soya bean meat foam of the present invention oil capsicum obtains for raw material with olive oil, capsicum, rapeseed oil, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper, compensate for the nutrient loss that oily capsicum Yin Gaowen in preparation process causes, the shortcoming that taste is thin out; 2, utilize the mouthfeel of olive oil own, make oily capsicum tasty mouthfeel; Utilize the nutritional labeling of olive oil itself to improve the nutrition of oily capsicum, reduce high temperature causes nutritive value loss to vegetable oil; 3, while enriching products taste, strengthen the nutritive value of oily capsicum, supplement needed by human body nutrition; 4, the temperature of semi-finished product oil capsicum in preparation process is controlled simultaneously, reduce the generation of harmful substance, be of value to healthy; 5, adding pork makes nutrition abundanter.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.Based on the embodiment in the present invention, those skilled in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Raw material: 29 parts, olive oil, 24 parts, capsicum, pork 10 parts, rapeseed oil 8 parts, white granulated sugar 0.8 part, 8 parts, fermented soya bean, ginger 3 parts, garlic 3 parts, edible salt 0.4 part, monosodium glutamate 0.3 part, chickens' extract 0.4 part, 0.25 part, Chinese prickly ash
Preparation method:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first the girth of a garment of pork is separated during segmentation, remove broken bone, grease manadesma, load container; The pork of segmentation breaks into meat foam, by the batching prepared, stirs, and every kilogram of pork uses batching: edible salt 6g, taste powder 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, and salting period controls, for half an hour, to be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot, and adds incarnation foam; In frying process, temperature rises to 115 DEG C, and it is 40 minutes that temperature rises to 115 DEG C of required times, avoids steep temperature rise to generate harmful substance, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum packing machine and carry out quantitative package.
Embodiment 2
Raw material: 27 parts, olive oil, 22 parts, capsicum, auxiliary material: pork 9 parts, rapeseed oil 9 parts, white granulated sugar 0.65 part, 7 parts, fermented soya bean, ginger 2.5 parts, garlic 2.5 parts, edible salt 0.3 part, monosodium glutamate 0.25 part, chickens' extract 0.35 part, 0.25 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 3
Raw material: 25 parts, olive oil, 20 parts, capsicum, pork 8 parts, rapeseed oil 7 parts, white granulated sugar 0.5 part, 6 parts, fermented soya bean, ginger 2 parts, garlic 2 parts, edible salt 0.2 part, monosodium glutamate 0.2 part, chickens' extract 0.3 part, 0.15 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 4
Raw material: 26 parts, olive oil, 21 parts, capsicum, pork 9 parts, rapeseed oil 7 parts, white granulated sugar 0.7 part, 7 parts, fermented soya bean, ginger 2 parts, garlic 2 parts, edible salt 0.3 part, monosodium glutamate 0.2 part, chickens' extract 0.3 part, 0.15 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 5
Raw material: 28 parts, olive oil, 23 parts, capsicum, pork 9 parts, rapeseed oil 7 parts, white granulated sugar 0.6 part, 7 parts, fermented soya bean, ginger 2 parts, garlic 2 parts, edible salt 0.2 part, monosodium glutamate 0.2 part, chickens' extract 0.3 part, 0.2 part, Chinese prickly ash.
Preparation method is with embodiment 1.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, 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 (5)
1. an olive oil fermented soya bean meat foam oil capsicum, it is characterized in that, it is made up of the raw material of following parts by weight: 25 ~ 29 parts, olive oil, 20 ~ 24 parts, capsicum, pork 8 ~ 10 parts, rapeseed oil 7 ~ 8 parts, white granulated sugar 0.5 ~ 0.8 part, 6 ~ 8 parts, fermented soya bean, ginger 2 ~ 3 parts, garlic 2 ~ 3 parts, edible salt 0.2 ~ 0.4 part, monosodium glutamate 0.2 ~ 0.3 part, chickens' extract 0.3 ~ 0.4 part, 0.15 ~ 0.25 part, Chinese prickly ash.
2. olive oil fermented soya bean meat foam oil capsicum according to claim 1, it is characterized in that, its each raw material weight number is: 29 parts, olive oil, 24 parts, capsicum, pork 10 parts, rapeseed oil 8 parts, white granulated sugar 0.8 part, 8 parts, fermented soya bean, ginger 3 parts, garlic 3 parts, edible salt 0.4 part, monosodium glutamate 0.3 part, chickens' extract 0.4 part, 0.25 part, Chinese prickly ash.
3. a production method for olive oil fermented soya bean meat foam oil capsicum described in claim 1 or 2, it is characterized in that, it comprises the steps:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first the girth of a garment is separated during segmentation, remove broken bone, grease manadesma, load container; The pork of segmentation is broken into meat foam; By the batching prepared, stir, every kilogram of pork uses batching: edible salt 6g, taste powder 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, pickles, and is placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot, and adds incarnation foam; In frying process, temperature rises to 115 DEG C, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum and carry out quantitative package.
4. according to claim 3 olive oil fermented soya bean meat foam oil capsicum production method, it is characterized in that, described step (2) salting period is half an hour.
5. the production method of olive oil fermented soya bean meat foam oil capsicum according to claim 3 or 4, it is characterized in that, temperature rises to 115 DEG C of time controling in described step (3) is 40 minutes.
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| CN201510602708.9A CN105192602A (en) | 2015-09-21 | 2015-09-21 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
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| CN201510602708.9A CN105192602A (en) | 2015-09-21 | 2015-09-21 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262590A (en) * | 2016-08-10 | 2017-01-04 | 华文进 | A kind of chili seasoning and preparation method thereof |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106616389A (en) * | 2016-11-18 | 2017-05-10 | 贵州省民旺食品有限公司 | Process for making minced pork oily chili |
| CN107927698A (en) * | 2017-11-30 | 2018-04-20 | 柳州市金记猪肚鸡餐厅 | A kind of flavor chili oil and preparation method thereof |
| CN107981308A (en) * | 2018-01-10 | 2018-05-04 | 四川省丹丹郫县豆瓣集团股份有限公司 | Islamic theme barbecue sauce based on bean paste transformation and preparation method thereof |
| CN111296803A (en) * | 2020-02-22 | 2020-06-19 | 万矛盾 | Health-care oil chili and preparation process thereof |
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| CN1334030A (en) * | 2001-08-10 | 2002-02-06 | 徐小春 | Oil chili product and preparation method thereof |
| CN102578603A (en) * | 2011-01-12 | 2012-07-18 | 贵州香辣汇食品有限公司 | Production process for beef hot pepper |
| CN104738451A (en) * | 2015-03-25 | 2015-07-01 | 贵州龙膳香坊食品有限公司 | Olive oil fried pepper sauce and preparation method |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
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2015
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| CN1334030A (en) * | 2001-08-10 | 2002-02-06 | 徐小春 | Oil chili product and preparation method thereof |
| CN102578603A (en) * | 2011-01-12 | 2012-07-18 | 贵州香辣汇食品有限公司 | Production process for beef hot pepper |
| CN104738451A (en) * | 2015-03-25 | 2015-07-01 | 贵州龙膳香坊食品有限公司 | Olive oil fried pepper sauce and preparation method |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262590A (en) * | 2016-08-10 | 2017-01-04 | 华文进 | A kind of chili seasoning and preparation method thereof |
| CN106616389A (en) * | 2016-11-18 | 2017-05-10 | 贵州省民旺食品有限公司 | Process for making minced pork oily chili |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN107927698A (en) * | 2017-11-30 | 2018-04-20 | 柳州市金记猪肚鸡餐厅 | A kind of flavor chili oil and preparation method thereof |
| CN107981308A (en) * | 2018-01-10 | 2018-05-04 | 四川省丹丹郫县豆瓣集团股份有限公司 | Islamic theme barbecue sauce based on bean paste transformation and preparation method thereof |
| CN111296803A (en) * | 2020-02-22 | 2020-06-19 | 万矛盾 | Health-care oil chili and preparation process thereof |
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Application publication date: 20151230 |