CN105455107A - Fruit flavored chili sauce - Google Patents
Fruit flavored chili sauce Download PDFInfo
- Publication number
- CN105455107A CN105455107A CN201510975724.2A CN201510975724A CN105455107A CN 105455107 A CN105455107 A CN 105455107A CN 201510975724 A CN201510975724 A CN 201510975724A CN 105455107 A CN105455107 A CN 105455107A
- Authority
- CN
- China
- Prior art keywords
- sauce
- fruit
- fresh
- chilli sauce
- salt
- 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 35
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 29
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 3
- 241000208293 Capsicum Species 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000001390 capsicum minimum Substances 0.000 claims description 13
- 241000220324 Pyrus Species 0.000 claims description 10
- 235000021017 pears Nutrition 0.000 claims description 10
- 241000227653 Lycopersicon Species 0.000 claims description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 2
- 235000021022 fresh fruits Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000003260 anti-sepsis Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000001835 salubrious 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an edible sauce prepared by mixing fruits and chilies. The sauce is prepared from the raw materials including fresh red chilies, salt, fresh fruits, wine and the like. The sauce has a main delicate taste and a supplemented sweet and spicy taste, and is fresh and tasty. The sauce is characterized in that the sour and sweet tastes in fruits and vegetables are matched with the spicy taste of the chilies so that the sauce has a special flavor and the characteristic that the nutritive value of a traditional chili sauce is lost is corrected. Toxin caused by a traditional process is powerfully improved by introducing the sour fruits and vegetables and a processing method, so that the sauce is prone to no toxin and low salt.
Description
Technical field
The invention belongs to the fruit thick chilli sauce that natural fermentating process is produced.
Background technology
Capsicum is the basic thing manufacturing thick chilli sauce, and it can increase the secretion of saliva in oral cavity, increases appetite, can promote enterogastric peristalsis, be conducive to the peptic ulcer bleeding of food in stomach; Another also containing various vitamin, mineral matter, rich in nutritive value.
Ginger is also one of basic thing making thick chilli sauce, has and strengthens and accelerate blood circulation, stimulate gastric secretion, promote enterogastric peristalsis and digestive effect.It is except having pungent, also has volatility, can give the smell that food is excellent.
Apple, pears have fruital taste, containing abundant vitamin and carbohydrate, add in thick chilli sauce the composite effect playing taste, and very tasty and refreshing,
Salt is a kind of important flavouring, can also suppress microbial growth, plays antisepsis.
Wine adds in sauce and generates ester with tunning-acid wherein, the fragrance of increase product, while have again an antisepsis.
It is far away that peppery history is eaten by China, and with the propagation of Hunan, river diet, thick chilli sauce has become requisite flavouring on dining table.Tradition thick chilli sauce is main mainly with fermentation, naturally inoculates koji, easily produces aflatoxin.So the present invention improves introducing acid fruits and vegetables and processing method the toxin that traditional handicraft brings effectively, make that it is tending towards nontoxic, less salt.
Summary of the invention
In order to overcome the partially salty partially peppery feature of existing thick chilli sauce taste, a kind of fruit thick chilli sauce of invention, sweet mouthfeel is salubrious.Its feature is to coordinate the pungent of capsicum with sour-sweet in fruits and vegetables, makes it have special local flavor, mutually merges again while reservation fruit nutrition composition with capsicum.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of fruit thick chilli sauce, described fruit capsicum is made up of the component of following weight portion, fresh chilli is 6 ~ 12, salt 0.5 ~ 4, pears 1 ~ 10, tomato 1 ~ 6, apple 3 ~ 9, wine 1 ~ 5.
Above-mentioned fruit thick chilli sauce, preferred scheme is, is made up of the component of following weight portion, fresh chilli is 8 ~ 10, salt 1 ~ 3, pears 3 ~ 8, tomato 3 ~ 4, apple 4 ~ 8, wine 2 ~ 4.
Above-mentioned fruit thick chilli sauce, preferred scheme is, is made up of the component of following weight portion, fresh chilli is 9, salt 2, pears 5, tomato 3.5, apple 6, wine 3.
Above-mentioned fruit thick chilli sauce, its preparation method comprises the following steps:
A. choose fresh, without insect pest, funginert pimiento, removed handle, impurity, and repeatedly cleaned with clear water, then air-dry;
B. the capsicum after air-dry is mixed with above-mentioned auxiliary material, in multiplex food processor, pulverize powder;
C. the powder of b step is poured in pot, after being warming up to 70-80 DEG C, add sugar;
D. be sub-packed in glass container, at normal temperatures spontaneous fermentation about two months;
E. finally carry out sterilization in open kettle, both obtained.
Beneficial effect
Fruit and thick chilli sauce perfection merge by this product, the sour-sweet pungent mouthfeel that can alleviate capsicum self of fruit, and give nutrition that thick chilli sauce enriches and pure and fresh color, and the novel combination of fruit and capsicum also will open up the new markets of capsicum industry.
Detailed description of the invention
Set forth the present invention further below in conjunction with embodiment, but do not limit content of the present invention.
Embodiment 1
A kind of fruit thick chilli sauce is made up of the component of following weight portion, fresh chilli is 6, salt 0.5, pears 1, tomato 1, apple 3, wine 1.
Embodiment 2
A kind of fruit thick chilli sauce is made up of the component of following weight portion, fresh chilli is 10, salt 3, pears 8, tomato 4, apple 8, wine 4.
Embodiment 3
A kind of fruit thick chilli sauce, is made up of the component of following weight portion, fresh chilli is 9, salt 2, pears 5, tomato 3.5, apple 6, wine 3.
Fruit in the fruit thick chilli sauce of above-described embodiment, can use other fruit to substitute.
The preparation method of the fruit thick chilli sauce of above-described embodiment 1 ~ 3:
A. choose fresh, without insect pest, funginert pimiento, removed handle, impurity, and repeatedly cleaned with clear water, then air-dry;
B. the capsicum after air-dry is mixed with above-mentioned auxiliary material, in multiplex food processor, pulverize powder;
C. the powder of b step is poured in pot, after being warming up to 70-80 DEG C, add sugar;
D. be sub-packed in glass container, at normal temperatures spontaneous fermentation about two months;
E. finally carry out sterilization in open kettle, both obtained.
Fruit thick chilli sauce according to above-mentioned preparation method gained judges quality according to following four kinds of indexs:
" smell has the smell of normal thick chilli sauce, delicate fragrance, soft.
Figure's color is ruddy, and even tissue without lamination, or has a small amount of elutriation to go out.
Flavour salinity is moderate, and taste is soft, and pungent is given prominence to, normally.
Shelf life (shelf-life): fixing tentatively is 2 years, has not allowed during this period to go mouldy, lamination occur " judge.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a fruit thick chilli sauce, is characterized in that, described fruit capsicum is made up of the component of following weight portion, fresh chilli is 6 ~ 12, salt 0.5 ~ 4, pears 1 ~ 10, tomato 1 ~ 6, apple 3 ~ 9, wine 1 ~ 5.
2. a kind of fruit thick chilli sauce according to claim 1, it is characterized in that, described fruit capsicum is made up of the component of following weight portion, fresh chilli is 8 ~ 10, salt 1 ~ 3, pears 3 ~ 8, tomato 3 ~ 4, apple 4 ~ 8, wine 2 ~ 4.
3. a kind of fruit thick chilli sauce according to claim 1, it is characterized in that, described fruit capsicum is made up of the component of following weight portion, fresh chilli is 9, salt 2, pears 5, tomato 3.5, apple 6, wine 3.
4. make a method for the fruit thick chilli sauce described in any one of claim 1 ~ 3, it is characterized in that, comprise the following steps:
A. choose fresh, without insect pest, funginert pimiento, removed handle, impurity, and repeatedly cleaned with clear water, then air-dry;
B. the capsicum after air-dry is mixed with above-mentioned auxiliary material, in multiplex food processor, pulverize powder;
C. the powder of b step is poured in pot, after being warming up to 70-80 DEG C, add sugar;
D. be sub-packed in glass container, at normal temperatures spontaneous fermentation about two months;
E. finally carry out sterilization in open kettle, both obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510975724.2A CN105455107A (en) | 2015-12-23 | 2015-12-23 | Fruit flavored chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510975724.2A CN105455107A (en) | 2015-12-23 | 2015-12-23 | Fruit flavored chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105455107A true CN105455107A (en) | 2016-04-06 |
Family
ID=55593665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510975724.2A Pending CN105455107A (en) | 2015-12-23 | 2015-12-23 | Fruit flavored chili sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105455107A (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995936A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned Korean hot pepper paste |
| CN106579363A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank |
| CN106579362A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms |
| CN106579320A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | High-quality pepper sauce and preparation method thereof |
| CN106666688A (en) * | 2016-12-14 | 2017-05-17 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of hot and sour pleurotus eryngii seasoned by using low-salt-content yellow chili pepper base |
| CN106722562A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of yellow pepper base |
| CN106722559A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper sauce pawpaw and preparation method thereof |
| CN106722558A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper fiddlehead and preparation method thereof |
| CN106722197A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof |
| CN106722882A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
| CN106722814A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper pumpkin paste of less salt yellow pepper base modulation |
| CN106820013A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of method for salting of capsicum annum fasciculatum |
| CN107136475A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of beauty fruit thick chilli sauce |
| CN107927726A (en) * | 2017-12-18 | 2018-04-20 | 青岛东炫食品有限公司 | Thick chilli sauce and its preparation process |
| CN108185399A (en) * | 2018-02-07 | 2018-06-22 | 安徽华安食品有限公司 | A kind of preparation method of high nutrition thick chilli sauce |
| CN108740955A (en) * | 2018-05-18 | 2018-11-06 | 许自立 | A kind of capsicum sauce formulation and technological process |
| CN108936572A (en) * | 2018-09-19 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of thick chilli sauce and preparation method thereof of passion fruit flavor |
| CN109875024A (en) * | 2019-04-15 | 2019-06-14 | 石家庄市农林科学研究院 | A kind of fruit thick chilli sauce and preparation method thereof |
| CN110367513A (en) * | 2019-08-22 | 2019-10-25 | 安徽省益丰生态农业科技有限公司 | It is a kind of using fruit capsicum as sour-sweet flavor pepper sauce of raw material and preparation method thereof |
| CN110558542A (en) * | 2019-10-12 | 2019-12-13 | 李阳 | Formula and production process of chili and apple combined fruit-flavored chili sauce |
-
2015
- 2015-12-23 CN CN201510975724.2A patent/CN105455107A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995936A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned Korean hot pepper paste |
| CN106579363A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank |
| CN106579362A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms |
| CN106579320A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | High-quality pepper sauce and preparation method thereof |
| CN106666688A (en) * | 2016-12-14 | 2017-05-17 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of hot and sour pleurotus eryngii seasoned by using low-salt-content yellow chili pepper base |
| CN106722562A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of yellow pepper base |
| CN106722559A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper sauce pawpaw and preparation method thereof |
| CN106722558A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper fiddlehead and preparation method thereof |
| CN106722197A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof |
| CN106722882A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
| CN106722814A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper pumpkin paste of less salt yellow pepper base modulation |
| CN106820013A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of method for salting of capsicum annum fasciculatum |
| CN107136475A (en) * | 2017-05-23 | 2017-09-08 | 马鞍山市十月丰食品有限公司 | A kind of beauty fruit thick chilli sauce |
| CN107927726A (en) * | 2017-12-18 | 2018-04-20 | 青岛东炫食品有限公司 | Thick chilli sauce and its preparation process |
| CN108185399A (en) * | 2018-02-07 | 2018-06-22 | 安徽华安食品有限公司 | A kind of preparation method of high nutrition thick chilli sauce |
| CN108740955A (en) * | 2018-05-18 | 2018-11-06 | 许自立 | A kind of capsicum sauce formulation and technological process |
| CN108936572A (en) * | 2018-09-19 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of thick chilli sauce and preparation method thereof of passion fruit flavor |
| CN109875024A (en) * | 2019-04-15 | 2019-06-14 | 石家庄市农林科学研究院 | A kind of fruit thick chilli sauce and preparation method thereof |
| CN110367513A (en) * | 2019-08-22 | 2019-10-25 | 安徽省益丰生态农业科技有限公司 | It is a kind of using fruit capsicum as sour-sweet flavor pepper sauce of raw material and preparation method thereof |
| CN110558542A (en) * | 2019-10-12 | 2019-12-13 | 李阳 | Formula and production process of chili and apple combined fruit-flavored chili sauce |
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Application publication date: 20160406 |