CN105614390A - Production technology of compound perilla-seed sauce - Google Patents
Production technology of compound perilla-seed sauce Download PDFInfo
- Publication number
- CN105614390A CN105614390A CN201410619800.1A CN201410619800A CN105614390A CN 105614390 A CN105614390 A CN 105614390A CN 201410619800 A CN201410619800 A CN 201410619800A CN 105614390 A CN105614390 A CN 105614390A
- Authority
- CN
- China
- Prior art keywords
- mixture
- perilla
- sauce
- minutes
- hot
- 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
Abstract
The invention discloses a production technology of compound perilla-seed sauce. The production technology comprises the following steps: selecting, washing and draining perilla seeds and sesames; roasting the perilla seeds and the sesames in an electric frying pan for 15-20 minutes; crushing the perilla seeds and the sesames in a crusher; pre-cooking dry hot peppers in a sandwich boiler for 0.5 minutes, fishing the hot peppers out from the sandwich boiler, fully draining the hot peppers and grinding the hot peppers into a paste; heating refined rape oil to 150-180 DEG C and stir-frying the perilla seeds, the sesames and the hot-pepper sauce in the rape oil; heating soy sauce in the sandwich boiler to 85 DEG C and maintaining the temperature for 10 minutes; adding the hot soy sauce and a broad-bean paste finely grinded by a grinding machine into the pan and uniformly blending the mixture; adding spices into the mixture and uniformly stir-frying; adding water into the mixture and hot-brewing for 5-10 minutes; adding powdered Chinese prickly ash, common fennel and sucrose as well as grated peeled ginger into the mixture and uniformly stir-frying the mixture for 5-10 minutes; filling the mixture into bottles, sealing the bottles and sterilizing the mixture by boiling water for 40 minutes; and then, cooling the mixture. The produced compound perilla-seed sauce is bright and lustrous in color and has aromas of sauce and fat as well as refreshing fragrance of Perilla frutescens; moreover, the compound perilla-seed sauce is rich in nutritive values.
Description
Technical field
The invention belongs to tartar sauce production technology, be specifically related to a kind of Fructus Perillae composite seasoning sauce production technology.
Background technology
Fructus Perillae can medicinal edible again, its oil content 35%, containing abundant alpha-linolenic acid in perilla oil, it has blood pressure lowering, blood fat reducing, the formation of minimizing thrombosis and can improve brain and nervous function. Chilli sauce is the traditional condiment of China, generally form for the formulated fermentation of raw material with Fructus Capsici and Semen Sojae Preparatum, add the Fructus Perillae rich in alpha-linolenic acid in the feed, not only increase the local flavor of chilli sauce, nutritive value can be improved again, be conducive to the development and utilization of new resource for food simultaneously.
Summary of the invention
It is an object of the invention to, it is provided that a kind of Fructus Perillae composite seasoning sauce production technology, product is of high nutritive value, and is conducive to the development and utilization of new resource for food.
Fructus Perillae composite seasoning sauce production technology provided by the invention, selects full grains, free from admixture, without going mouldy, the Fructus Perillae of free from insect pests and Semen Sesami, sorted, clean, drain after, electric frying pan roasts 15-20min; Fructus Perillae and Semen Sesami are pulverized in pulverizer, crosses 80 mesh sieves; By moisture��12%, red uniformly, the chilli of non-variegation speckle precook in jacketed pan and pick up after 0.5min, drain away the water, be finely ground to mud; Refine vegetable oil is heated to 150-180 DEG C, Fructus Perillae, Semen Sesami, Fructus Capsici mud are put in oil and stir-fried, to heat in jacketed pan to 85 DEG C, keep the hot soy sauce of 10min and put in pot uniform with material mixing with the broad bean paste that fiberizer is levigate, add spice uniformly to stir-fry, add the stewing 5-10min of hydro-thermal, add pulverous Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens mud that Fructus Foeniculi, sucrose, peeling are rubbed uniformly stir-fries 5-10min; Add sodium benzoate, TBHQ bottling, sealing, boiling water sterilization 40min, cooling.
Fructus Perillae composite seasoning sauce production technology provided by the invention, it has the beneficial effects that, product is bronzing, bright-coloured and glossy, has the delicate fragrance of paste flavor, ester perfume and Folium Perillae, and delicious, pungent is soft, and the degree of saltiness is agreeable to the taste, slightly sweet taste, and thickness is moderate. Product rich in nutritive value, adds the absorption of unsaturated fatty acid in people's meals.
Detailed description of the invention
Below in conjunction with an embodiment, Fructus Perillae composite seasoning sauce production technology provided by the invention is described in detail.
Embodiment
Select full grains, free from admixture, without going mouldy, the Fructus Perillae of free from insect pests and Semen Sesami, sorted, clean, drain after, electric frying pan roasts 15-20min; Fructus Perillae and Semen Sesami are pulverized in pulverizer, crosses 80 mesh sieves; By moisture��12%, red uniformly, the chilli of non-variegation speckle precook in jacketed pan and pick up after 0.5min, drain away the water, be finely ground to mud; Refine vegetable oil is heated to 150-180 DEG C, Fructus Perillae, Semen Sesami, Fructus Capsici mud are put in oil and stir-fried, to heat in jacketed pan to 85 DEG C, keep the hot soy sauce of 10min and put in pot uniform with material mixing with the broad bean paste that fiberizer is levigate, add spice uniformly to stir-fry, add the stewing 5-10min of hydro-thermal, add pulverous Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens mud that Fructus Foeniculi, sucrose, peeling are rubbed uniformly stir-fries 5-10min; Add sodium benzoate, TBHQ bottling, sealing, boiling water sterilization 40min, cooling.
Claims (1)
1. a Fructus Perillae composite seasoning sauce production technology, it is characterised in that: select full grains, free from admixture, without going mouldy, the Fructus Perillae of free from insect pests and Semen Sesami, sorted, clean, drain after, electric frying pan roasts 15-20min; Fructus Perillae and Semen Sesami are pulverized in pulverizer, crosses 80 mesh sieves; By moisture��12%, red uniformly, the chilli of non-variegation speckle precook in jacketed pan and pick up after 0.5min, drain away the water, be finely ground to mud; Refine vegetable oil is heated to 150-180 DEG C, Fructus Perillae, Semen Sesami, Fructus Capsici mud are put in oil and stir-fried, to heat in jacketed pan to 85 DEG C, keep the hot soy sauce of 10min and put in pot uniform with material mixing with the broad bean paste that fiberizer is levigate, add spice uniformly to stir-fry, add the stewing 5-10min of hydro-thermal, add pulverous Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens mud that Fructus Foeniculi, sucrose, peeling are rubbed uniformly stir-fries 5-10min; Add sodium benzoate, TBHQ bottling, sealing, boiling water sterilization 40min, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410619800.1A CN105614390A (en) | 2014-11-07 | 2014-11-07 | Production technology of compound perilla-seed sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410619800.1A CN105614390A (en) | 2014-11-07 | 2014-11-07 | Production technology of compound perilla-seed sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614390A true CN105614390A (en) | 2016-06-01 |
Family
ID=56030087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410619800.1A Pending CN105614390A (en) | 2014-11-07 | 2014-11-07 | Production technology of compound perilla-seed sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614390A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740994A (en) * | 2018-06-28 | 2018-11-06 | 刘宇 | A kind of small introduction sauce and preparation method thereof |
| CN109527466A (en) * | 2018-12-07 | 2019-03-29 | 谢英林 | A kind of preparation method of chili oil |
-
2014
- 2014-11-07 CN CN201410619800.1A patent/CN105614390A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740994A (en) * | 2018-06-28 | 2018-11-06 | 刘宇 | A kind of small introduction sauce and preparation method thereof |
| CN109527466A (en) * | 2018-12-07 | 2019-03-29 | 谢英林 | A kind of preparation method of chili oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105747179A (en) | Production method of old-oil-flavored hotpot seasoning | |
| CN102429193B (en) | Chafing dish seasoning and decocting method thereof | |
| CN103637141B (en) | A kind of hotpot condiment and preparation method thereof | |
| CN103976226A (en) | Tea fragrant rice porridge and preparation method thereof | |
| CN103504269B (en) | Spicy chicken condiment and preparation method thereof | |
| CN102697014A (en) | Casserole spicy soup base and preparation method thereof | |
| CN105053257A (en) | Preparation method for spicy chili oil | |
| CN106579305A (en) | Dry-fried sauce and making method thereof | |
| CN103932138A (en) | Spice-compounded condiment and preparation method thereof | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN103931722A (en) | Pickle and blueberry cake and preparation method therefore | |
| CN102919818A (en) | Flavor black bean sauce and preparation method thereof | |
| CN103238813A (en) | Hotpot soup base and preparation method thereof | |
| CN107668663A (en) | A kind of mushroom carrot thick chilli sauce | |
| CN104996926A (en) | Litsea cubeba fermented soya bean and manufacturing method thereof | |
| CN108378349A (en) | A kind of pueraria lobata particle yak meat and its production method | |
| CN105614390A (en) | Production technology of compound perilla-seed sauce | |
| CN105639460A (en) | Barrel-steamed fermented soybean paste health food | |
| CN109275883A (en) | Chafing dish bottom flavorings and preparation method thereof | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN107927207A (en) | A kind of production technology of Chinese prickly ash butter | |
| CN104116066B (en) | Preparation method of lean meat soup oil | |
| CN103931977A (en) | Cured meat type blueberry cake and preparation method thereof | |
| CN114514994A (en) | Composite hot pepper hotpot condiment and preparation method thereof | |
| CN105614821A (en) | Shii-take mushroom shallot oil sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |
|
| WD01 | Invention patent application deemed withdrawn after publication |