CN105639607A - Chicken peanut chili sauce and preparation method thereof - Google Patents
Chicken peanut chili sauce and preparation method thereof Download PDFInfo
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- CN105639607A CN105639607A CN201610181116.9A CN201610181116A CN105639607A CN 105639607 A CN105639607 A CN 105639607A CN 201610181116 A CN201610181116 A CN 201610181116A CN 105639607 A CN105639607 A CN 105639607A
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Classifications
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- 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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a chicken peanut chili sauce, prepared from the following raw materials in parts by weight: pigskin, chili, konjac glucomannan, lily, sophora flower, green tea powder, chicken paste, wheatgerm oil, inulin, grape seed powder, day lily, peanut kernel, fennel stem and leaf, radix astragali preparata, fiveleaf gynostemma herb, persimmon leaf, spina date seed, mulberry wine and table salt. The pigskin is treated and is compounded with the konjac glucomannan to form colloidal slurry, and the added colloidal slurry enables the sauce to be more fine, thick and smooth, and enables nutritional ingredients to be more stable and uniform, meanwhile an envelope structure is formed to prevent or reduce direct stimulation of the chili sauce to the stomach wall, the gastric mucosa is protected, the spicy mouth feel of the chili is achieved, the fragrant and smooth taste of the pigskin is also combined, the components of the lily, the sophora flower and the like are combined, while aroma enhancement and taste improvement are realized, the effects of removing dysphoria with smothery sensation and easing mental anxiety are achieved, dysphoria irritation of common chili sauce is eliminated, the chicken peanut chili sauce has the functions of benefiting qi for tranquillization, clearing away heat and toxic materials, promoting urination and facilitating feces excretion, and the like by the synergy of traditional Chinese medicine functional components, and eating limits are eliminated.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof.
Background technology
Fructus Capsici originates in Central and South America torrid areas, incoming China of the Ming Dynasty. Now all having production all over China, be concentrated mainly on the provinces such as Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou, all there are supply in the four seasons. Fructus Capsici contains abundant vitamin C and carotene, and there is antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight. For ease of preserving storage, Fructus Capsici is commonly used to make beans. In Fructus Capsici, ascorbic content occupies first in vegetable, but in sauce producing grinds, become apparent from the stirring Fructus Capsici oxidation of machinery, and traditional heating concentration method, make VC loss just even more serious, simultaneously Fructus Capsici sauce in placement process prolongation VC in time also in constantly losing. Although Fructus Capsici sauce is delicious but excessive amount can cause getting angry even is detrimental to health, the consumer of many edible Fructus Capsici sauce there will be intestinal discomfort, especially first edible or excessive edible consumer, it may appear that suffer from abdominal pain, draw the symptom such as tripe, anus portion burning sensation. After deliberation, the capsaicin meeting severe irritation gastrointestinal mucosa inside Fructus Capsici, intestinal fermentation environment can be significantly affected, the discomfort of intestinal can be caused.
Corii Sus domestica, also known as " Corii Sus domestica ", through the pork skin sent out that rises also known as " skin tripe ". The main component of fresh pig skin is water, protein, fatty and vitamin, also has the mineral such as a small amount of cellulose and calcium, phosphorus, ferrum. In pork skin, protein is based on collagen protein, and its content accounts for more than 80%, simultaneously possibly together with a small amount of albumin, globulin and elastin laminin. The functions such as collagen protein tool defying age, raising immunity, activating cell function, anticancer and activation muscles and bones, often eat and can improve microcirculation in human body and cell metabolism, the histiocyte making C water function low improves, essence and blood is able to supplement in time, promote Cell growth ability, skin is made to moisten plentiful, promote skin elasticity, and then minimizing wrinkle, hair also can be made submissive simultaneously, being rich in gloss, beauty treatment and the hair care effect of playing defying age have very considerable nutritive value, are a kind of high protein, low-fat nutraceutical materials.But because of the distinctive abnormal flavour of pork skin, process the reasons such as inconvenient, digestibility is relatively low, except seldom a part of for except doing gelatin, emulsified pigskin, Corii Sus domestica powder, hide jelly cream and elbow fat and red meat, often being discarded, the nutritive value of Corii Sus domestica and function fail to be fully used.
For this present invention by Corii Sus domestica defat, the expanded method processed of steam; after colloid mill composite with Konjac glucomannan; mix to cut with Fructus Capsici granule and mix; beans body cunning finer and smoother, thick, more can form capsule structure, it is prevented that or reduce Fructus Capsici sauce directly stimulating coat of the stomach; protection gastric mucosa; adding other trophic function compositions, prepare the Fructus Capsici sauce of a kind of nutritious, unique flavor, mouthfeel is more aromatic.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, is made up of the raw material of following weight parts:
Corii Sus domestica 14-16, Fructus Capsici 145-155, Konjac glucomannan 2-3, Bulbus Lilii 2-4, Flos Sophorae 2-3, matcha powder 3-5, Hen Surimi 8-10, Semen Tritici aestivi germ oil 8-12, inulin 4-5, Semen Vitis viniferae powder 2-4, Radix hemerocalis plicatae 4-6, Semen arachidis hypogaeae 8-10, Caulis et Folium Foeniculi 4-6, Radix Astragali Preparata 2-3, Herb Gynostemmae Pentaphylli 2-3, Folium Kaki 1-2, Semen Ziziphi Spinosae 1-3, morat 8-10, Sal 4-8.
The preparation method of a kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, comprises the following steps:
(1), Bulbus Lilii, Flos Sophorae being put into rinsed clean in the solution containing 0.2-0.3% citric acid, sift out and drain, at 40-60 DEG C, microwave bakes dry perfume, pulverizes, mixes training with matcha powder and fry out perfume (or spice), obtains scented tea powder;
(2), fresh and tender Caulis et Folium Foeniculi, Radix hemerocalis plicatae being respectively put into boiling water blanching uniformly, put into cold water infusion cooling, add 0.5-1 times of water and grind pulping, addition Hen Surimi rolls mixes thick mud, then pickles at 5-10 DEG C, stand-by;
(3), Semen arachidis hypogaeae is put into and the water containing a small amount of lemon vinegar embathes totally, hot-air seasoning at 40-50 DEG C, at 50-60 DEG C, microwave baking goes out perfume (or spice) again, and after removing clothing, coarse crushing is to 5-10 order, and inulin, Semen Vitis viniferae powder are mixed fries out perfume (or spice), broken with Semen arachidis hypogaeae, pickle minced chicken meat and puddle and make, tabletted, cuts into the square granule of 4-6 millimeter, sprays appropriate vegetable oil and puts into baking box, it is baked to delicious and crisp, obtains Carnis Gallus domesticus peanut pellets;
(4) remove impurity of, being lost hair or feathers by fresh porcine skin is cleaned, add kiering 30-40 minute in the solution containing 4-6%NaHCO3, defat post rinse is 7 to epidermis pH, shaping cutting in bulk, sort out Corii Sus domestica block uniformly to spread out, hot air drying 21-22 hour at 49-52 DEG C, it is re-fed into baking box, bake 38-43 minute at 92-100 DEG C, then baking is completely expanded at 228-231 DEG C, is crushed to 10-20 order, add rehydration infiltration in morat, at 59-62 DEG C, water proof is stewing steams 16-20 minute, and colloid mill pulping obtains Corii Sus domestica thick paste;
(5), Radix Astragali Preparata, Herb Gynostemmae Pentaphylli, Folium Kaki, Semen Ziziphi Spinosae being broken to 10-20 order, add the infiltration of a small amount of rice wine uniformly, slow fire stir-fries out perfume (or spice), enters tank and adds 3-5 times of decocting 1-2 hour, and filtering and concentrating is thick shape extremely, obtains concentrated solution;
(6), by Konjac glucomannan adding 12-15 times of water, heating is stirred to colloid solution at 40-50 DEG C, inserts Corii Sus domestica thick paste, scented tea powder stirs, and obtains tea perfume (or spice) Corii Sus domestica rubber cement;
(7), Fructus Capsici is removed the root base of a fruit, put into rinsed clean in the solution containing 0.2-0.3% citric acid, drain away the water, cut into end, Semen Tritici aestivi germ oil is entered pot heating ripe to 5-6, add the broken stirring of Fructus Capsici to boil to boiling, change that moderate heat adds Sal, Carnis Gallus domesticus peanut pellets, concentrated solution, stirring boil uniformly, add the mixing of tea perfume (or spice) Corii Sus domestica rubber cement and cut and mix, input low-temperature vacuum thickener concentrates, finally carry out sealing fill, to obtain final product.
The invention have the advantage that
Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce prepared by the present invention, Corii Sus domestica is processed and is re-dubbed colloidal slurry interpolation with Konjac glucomannan, not only make beans body finer and smoother, thick cunning, nutritional labeling is stable and uniform more, concurrently form capsule structure, prevent or reduce the Fructus Capsici sauce direct stimulation to coat of the stomach, protection gastric mucosa, both there is the fragrant peppery mouthfeel of Fructus Capsici, also merge the aromatic smooth local flavor of Corii Sus domestica, also compatibility Bulbus Lilii, the compositions such as Flos Sophorae, flavouring renders palatable simultaneously, remove dysphoria with smothery sensation, clearing away heart-fire for tranquillization, eliminate conventional Fructus Capsici sauce and be tired of caloric, collaborative Chinese medicine functional component, there is benefiting vital QI for tranquillizing, heat-clearing and toxic substances removing, diuresis relieving constipations etc. act on, eliminate edible restriction.
Detailed description of the invention
Embodiment 1
A kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, is made up of the raw material of following weight (jin):
Corii Sus domestica 14, Fructus Capsici 145, Konjac glucomannan 2, Bulbus Lilii 2, Flos Sophorae 2, matcha powder 3, Hen Surimi 8, Semen Tritici aestivi germ oil 8, inulin 4, Semen Vitis viniferae powder 2, Radix hemerocalis plicatae 4, Semen arachidis hypogaeae 8, Caulis et Folium Foeniculi 4, Radix Astragali Preparata 2, Herb Gynostemmae Pentaphylli 2, Folium Kaki 1, Semen Ziziphi Spinosae 1, morat 8, Sal 4.
The preparation method of a kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, comprises the following steps:
(1), Bulbus Lilii, Flos Sophorae being put into rinsed clean in the solution containing 0.2% citric acid, sift out and drain, at 60 DEG C, microwave bakes dry perfume, pulverizes, mixes training with matcha powder and fry out perfume (or spice), obtains scented tea powder;
(2), fresh and tender Caulis et Folium Foeniculi, Radix hemerocalis plicatae being respectively put into boiling water blanching uniformly, put into cold water infusion cooling, add 1 times of water and grind pulping, addition Hen Surimi rolls mixes thick mud, then pickles at 10 DEG C, stand-by;
(3), Semen arachidis hypogaeae is put into and the water containing a small amount of lemon vinegar embathes totally, hot-air seasoning at 50 DEG C, at 60 DEG C, microwave baking goes out perfume (or spice) again, and after removing clothing, coarse crushing is to 10 orders, and inulin, Semen Vitis viniferae powder are mixed fries out perfume (or spice), broken with Semen arachidis hypogaeae, pickle minced chicken meat and puddle and make, tabletted, cuts into 5 millimeters of square granules, sprays appropriate vegetable oil and puts into baking box, it is baked to delicious and crisp, obtains Carnis Gallus domesticus peanut pellets;
(4) remove impurity of, by fresh porcine skin losing hair or feathers is cleaned, and adds kiering 40 minutes in the solution containing 5%NaHCO3, and defat post rinse is 7 to epidermis pH, shaping cutting in bulk, sorts out Corii Sus domestica block and uniformly spreads out, hot air drying 22 hours at 51 DEG C, it is re-fed into baking box, bake 42 minutes at 100 DEG C, then baking is completely expanded at 231 DEG C, is crushed to 20 orders, add rehydration infiltration in morat, at 62 DEG C, water proof is stewing steams 20 minutes, and colloid mill pulping obtains Corii Sus domestica thick paste;
(5), Radix Astragali Preparata, Herb Gynostemmae Pentaphylli, Folium Kaki, Semen Ziziphi Spinosae being broken to 20 orders, add the infiltration of a small amount of rice wine uniformly, slow fire stir-fries out perfume (or spice), enters tank and adds 5 times of decocting systems 2 hours, and filtering and concentrating, to thick shape, obtains concentrated solution;
(6), by Konjac glucomannan adding 15 times of water, heating is stirred to colloid solution at 50 DEG C, inserts Corii Sus domestica thick paste, scented tea powder stirs, and obtains tea perfume (or spice) Corii Sus domestica rubber cement;
(7), Fructus Capsici is removed the root base of a fruit, put into rinsed clean in the solution containing 0.3% citric acid, drain away the water, cut into end, Semen Tritici aestivi germ oil is entered pot heating ripe to 6, add the broken stirring of Fructus Capsici to boil to boiling, change that moderate heat adds Sal, Carnis Gallus domesticus peanut pellets, concentrated solution, stirring boil uniformly, add the mixing of tea perfume (or spice) Corii Sus domestica rubber cement and cut and mix, input low-temperature vacuum thickener concentrates, finally carry out sealing fill, to obtain final product.
Embodiment 2
A kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, is made up of the raw material of following weight (jin):
Corii Sus domestica 15, Fructus Capsici 150, Konjac glucomannan 2, Bulbus Lilii 3, Flos Sophorae 3, matcha powder 4, Hen Surimi 9, Semen Tritici aestivi germ oil 10, inulin 5, Semen Vitis viniferae powder 3, Radix hemerocalis plicatae 5, Semen arachidis hypogaeae 9, Caulis et Folium Foeniculi 5, Radix Astragali Preparata 3, Herb Gynostemmae Pentaphylli 3, Folium Kaki 2, Semen Ziziphi Spinosae 2, morat 9, Sal 6.
The preparation method of described Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, with embodiment 1.
Embodiment 3
A kind of Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, is made up of the raw material of following weight (jin):
Corii Sus domestica 16, Fructus Capsici 155, Konjac glucomannan 3, Bulbus Lilii 4, Flos Sophorae 3, matcha powder 5, Hen Surimi 10, Semen Tritici aestivi germ oil 12, inulin 5, Semen Vitis viniferae powder 4, Radix hemerocalis plicatae 6, Semen arachidis hypogaeae 10, Caulis et Folium Foeniculi 6, Radix Astragali Preparata 3, Herb Gynostemmae Pentaphylli 3, Folium Kaki 2, Semen Ziziphi Spinosae 3, morat 10, Sal 8.
The preparation method of described Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, with embodiment 1.
Claims (2)
1. a Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce, it is characterised in that be made up of the raw material of following weight parts:
Corii Sus domestica 14-16, Fructus Capsici 145-155, Konjac glucomannan 2-3, Bulbus Lilii 2-4, Flos Sophorae 2-3, matcha powder 3-5, Hen Surimi 8-10, Semen Tritici aestivi germ oil 8-12, inulin 4-5, Semen Vitis viniferae powder 2-4, Radix hemerocalis plicatae 4-6, Semen arachidis hypogaeae 8-10, Caulis et Folium Foeniculi 4-6, Radix Astragali Preparata 2-3, Herb Gynostemmae Pentaphylli 2-3, Folium Kaki 1-2, Semen Ziziphi Spinosae 1-3, morat 8-10, Sal 4-8.
2. the preparation method of a Carnis Gallus domesticus Semen arachidis hypogaeae Fructus Capsici sauce as claimed in claim 1, it is characterised in that comprise the following steps:
(1), Bulbus Lilii, Flos Sophorae being put into rinsed clean in the solution containing 0.2-0.3% citric acid, sift out and drain, at 40-60 DEG C, microwave bakes dry perfume, pulverizes, mixes training with matcha powder and fry out perfume (or spice), obtains scented tea powder;
(2), fresh and tender Caulis et Folium Foeniculi, Radix hemerocalis plicatae being respectively put into boiling water blanching uniformly, put into cold water infusion cooling, add 0.5-1 times of water and grind pulping, addition Hen Surimi rolls mixes thick mud, then pickles at 5-10 DEG C, stand-by;
(3), Semen arachidis hypogaeae is put into and the water containing a small amount of lemon vinegar embathes totally, hot-air seasoning at 40-50 DEG C, at 50-60 DEG C, microwave baking goes out perfume (or spice) again, and after removing clothing, coarse crushing is to 5-10 order, and inulin, Semen Vitis viniferae powder are mixed fries out perfume (or spice), broken with Semen arachidis hypogaeae, pickle minced chicken meat and puddle and make, tabletted, cuts into the square granule of 4-6 millimeter, sprays appropriate vegetable oil and puts into baking box, it is baked to delicious and crisp, obtains Carnis Gallus domesticus peanut pellets;
(4) remove impurity of, being lost hair or feathers by fresh porcine skin is cleaned, add kiering 30-40 minute in the solution containing 4-6%NaHCO3, defat post rinse is 7 to epidermis pH, shaping cutting in bulk, sort out Corii Sus domestica block uniformly to spread out, hot air drying 21-22 hour at 49-52 DEG C, it is re-fed into baking box, bake 38-43 minute at 92-100 DEG C, then baking is completely expanded at 228-231 DEG C, is crushed to 10-20 order, add rehydration infiltration in morat, at 59-62 DEG C, water proof is stewing steams 16-20 minute, and colloid mill pulping obtains Corii Sus domestica thick paste;
(5), Radix Astragali Preparata, Herb Gynostemmae Pentaphylli, Folium Kaki, Semen Ziziphi Spinosae being broken to 10-20 order, add the infiltration of a small amount of rice wine uniformly, slow fire stir-fries out perfume (or spice), enters tank and adds 3-5 times of decocting 1-2 hour, and filtering and concentrating is thick shape extremely, obtains concentrated solution;
(6), by Konjac glucomannan adding 12-15 times of water, heating is stirred to colloid solution at 40-50 DEG C, inserts Corii Sus domestica thick paste, scented tea powder stirs, and obtains tea perfume (or spice) Corii Sus domestica rubber cement;
(7), Fructus Capsici is removed the root base of a fruit, put into rinsed clean in the solution containing 0.2-0.3% citric acid, drain away the water, cut into end, Semen Tritici aestivi germ oil is entered pot heating ripe to 5-6, add the broken stirring of Fructus Capsici to boil to boiling, change that moderate heat adds Sal, Carnis Gallus domesticus peanut pellets, concentrated solution, stirring boil uniformly, add the mixing of tea perfume (or spice) Corii Sus domestica rubber cement and cut and mix, input low-temperature vacuum thickener concentrates, finally carry out sealing fill, to obtain final product.
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| CN106036786A (en) * | 2016-06-16 | 2016-10-26 | 贵州省石阡和记绿色食品开发有限公司 | Method of producing chili sauce |
| CN106954803A (en) * | 2017-04-06 | 2017-07-18 | 鹤壁市永达美源食品有限公司 | A kind of processing method of halogen delicious and crisp core chicken glandular stomach |
| CN108402445A (en) * | 2018-05-28 | 2018-08-17 | 合肥市龙乐食品有限公司 | A kind of beef bone flavor chicken thick chilli sauce and preparation method thereof |
| CN110754650A (en) * | 2019-11-18 | 2020-02-07 | 周珍醒 | Chili sauce and preparation method thereof |
| CN115553452A (en) * | 2022-10-19 | 2023-01-03 | 西北大学 | Chicken chili sauce with bones and processing method thereof |
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| CN115553452A (en) * | 2022-10-19 | 2023-01-03 | 西北大学 | Chicken chili sauce with bones and processing method thereof |
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