CN105815749A - Instant chilli sauce and preparation method thereof - Google Patents
Instant chilli sauce and preparation method thereof Download PDFInfo
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- CN105815749A CN105815749A CN201610190744.3A CN201610190744A CN105815749A CN 105815749 A CN105815749 A CN 105815749A CN 201610190744 A CN201610190744 A CN 201610190744A CN 105815749 A CN105815749 A CN 105815749A
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Abstract
The invention relates to instant chilli sauce. The instant chilli sauce is prepared from fresh chillies, fermented soya beans, white granulated sugar, white vinegar, edible oil, tomato sauce, ginger, garlic, salt and monosodium glutamate. A preparation method of the instant chilli sauce comprises the following steps of 1, weighting a corresponding ratio of raw materials, and conducting pre-treatment; 2, placing the fresh chillies adopted in step 1 in a boiling vessel for boiling, conducting stirring at an three-minute interval till chilli sauce in the vessel gets boiling, and then conducting boiling for 10-40 minutes; 3, mixing the raw materials which are pre-treated in step 1 and step 2, stirring the raw materials to be uniform, then placing the raw materials in a closed boiling vessel for high temperature stirring and boiling, and conducting boiling for 10-30 minutes, so that a pasty chilli sauce product is obtained; 4, filling the pasty chilli sauce product prepared in step 3 into a packaging bag, so that a packaged product is formed. The instant chilli sauce is green and healthy, contains no additive and is long in preservation time, delicious in mouthfeel and non-greasy.
Description
Technical field
The present invention relates to food processing, be specifically related to a kind of instant Fructus Capsici sauce and preparation method thereof.
Background technology
Nowadays, Fructus Capsici sauce has become as one of very popular flavoring agent on dining table, also
Add as flavoring agent when being used in the cooking or directly eat, being liked by people very much, Fructus Capsici sauce
Also have antipyretic-antalgic, prevention canceration, increase appetite, help digest, lowering blood-fat and reducing weight and strong
Taste, effect of wind-damp dispelling, cure mainly dyspepsia, cold stomachache, rheumatalgia, lumbago etc.
Disease.
In existing Fructus Capsici sauce, only use chilli as major ingredient, then add other adjuvants or
Some minced meat fat of person promote the mouthfeel of Fructus Capsici sauce, although but use minced meat mouthfeel to add, but
Can feel after Shi Yong lose the original delicate flavour of Fructus Capsici or feel the most greasy, thus affect Fructus Capsici
The consumption of beans, and the preparation process of existing Fructus Capsici sauce all uses dry pepper or through sending out
The Fructus Capsici of ferment, after through decocting in water, be mixed to prepare, Fructus Capsici in dry process moisture evaporation, meeting
Take away the nutrient of part Fructus Capsici, be the dilution to Fructus Capsici time again with decocting in water, the most very
Being easily destroyed the original taste of Fructus Capsici, meanwhile, the Fructus Capsici sauce holding time that this method makes is short, adds
Add food preservative and can destroy the mouthfeel of Fructus Capsici sauce.
Summary of the invention
In conjunction with enjoying the deficiency of technology, it is an object of the invention to provide a kind of in good taste, taste is fitted
In, green health, without any preservative and the instant Fructus Capsici sauce of holding time length and system thereof
Preparation Method.
It is an object of the invention to be achieved through the following technical solutions:
A kind of instant Fructus Capsici sauce, component and the weight percentage thereof of described instant Fructus Capsici sauce be:
Fresh chilli: 50-90%；
Semen Sojae Preparatum: 5-20%；
White sugar: 1-10%；
White vinegar: 1-8%；
Edible oil: 1-5%；
Tomato sauce: 1-5%；
Rhizoma Zingiberis Recens: 1-5%；
Bulbus Allii: 1-5%；
Sal: 1-3%.
Further, component and the weight percentage thereof of described instant Fructus Capsici sauce is:
Fresh chilli: 60-80%；
Semen Sojae Preparatum: 5-15%；
White sugar: 6-8%；
White vinegar: 4-7%；
Edible oil: 3-5%；
Tomato sauce: 3-5%；
Rhizoma Zingiberis Recens: 1-3%；
Bulbus Allii: 1-3%；
Sal: 1-2%.
Further, component and the weight percentage thereof of described instant Fructus Capsici sauce is:
Fresh chilli: 70%；
Semen Sojae Preparatum: 10%；
White sugar: 6%；
White vinegar: 4%；
Edible oil: 3.5%；
Tomato sauce: 2.5%；
Rhizoma Zingiberis Recens: 1.5%；
Bulbus Allii: 1.5%；
Sal: 1%.
In the present invention, use fresh chilli, mainly save Fructus Capsici speciality originally, make
The Fructus Capsici sauce made is fresher, and mouthfeel is more preferable.
Semen Sojae Preparatum, as fermentation class adjuvant, have stomach function regulating, relieving restlessness, solve raw meat poison, go the merits such as cold and heat
Effect, Semen Sojae Preparatum rich in proteins, various aminoacid, lactic acid, phosphorus, magnesium, calcium and multiple dimension simultaneously
Raw element, can increase the taste of Fructus Capsici sauce, moreover it is possible to supplement the vitamin of needed by human body, more important
Semen Sojae Preparatum can also reduce the acid of Fructus Capsici, make moderate taste, it is possible to be suitable for majority of populations food
With.
White vinegar, uses the white vinegar prepared with distilled wine fermentation, increases tart flavour, improves Fructus Capsici
The mouthfeel of beans, meanwhile, white vinegar is also by dissipating blood stasis, effect of removing toxic substances.
Tomato sauce, adds acid, good to eat, appetite stimulator, and tomato sauce is the most excellent antioxidant,
There is anticancer function, be especially suitable for arteriosclerosis, hypertension, coronary heart disease, nephritis patient eat.
The preparation method of instant Fructus Capsici sauce, comprises the following steps:
1) weigh the raw material of corresponding proportion, and carry out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 10-30 minute；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 10-20 minute is to Bulbus Allii
Fragment yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 30-60 minute；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10-20 minute；
5) by step 1) in the 1. described fresh chilli of the raw material of pretreatment put into and endure
Container boils, was stirred every 3 minutes, until the Fructus Capsici sauce boiling in container, after
Boil again 10-40 minute；
6) by step 1) and 2) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici obtaining pasty state 10-30 minute
Jam products；
7) by step 3) in the pasty state Fructus Capsici sauce product fill for preparing in packaging bag, formed
Packaging product.
In the present invention, step 1) in the 5. item, mixing fries to the most thick, and mixing stir-fries master
If utilizing tomato sauce to dilute edible oil, reduce greasy feeling.
In the present invention, step 6) use the temperature within airtight and container more than 100 DEG C
Boiling of short time, has the effect of sterilization further, in the most airtight space will not be again
The taste of product scatters and disappears, and can directly eat or use as flavoring agent after finished product.
Further, described step 1) in the process that boils of Semen Sojae Preparatum be to boil at the most airtight
Container completes.
Further, described step 4) middle employing vacuum filling equipment fill.
It is the most edible that packaging product equally opens packaging, and packaging product is through one section time simultaneously
Between excessively, the Semen Sojae Preparatum in Fructus Capsici sauce are as fermentation class adjuvant, in vacuum packaging after storage, food
With producing stronger paste flavor.
Boil through high temperature, cool down after directly use vacuum filling, it is ensured that the freshness of Fructus Capsici sauce,
And improve the holding time of product.
Further, described edible oil selects high quality soybean oil.
The invention have the benefit that
1, the present invention uses natural material and adjuvant, without any additive, safely,
Green；
2, Semen Sojae Preparatum is added in product, improves products taste, neutralize the acid of Fructus Capsici,
Edible crowd is more；
3, high temperature boiling method is used, it is possible to killing fungus, the product holding time is long, and not
Containing any preservative；
4, the independent parch of adjuvant, dilutes oils and fats, and product eats non-greasy, mouthfeel more preferably；
5, different adjuvants also has different food therapy effects and the dimension containing needed by human body is raw
Element, is suitable for more crowds and eats.
6, processing technology of the present invention is succinct, makes the finished product time short, and finished product can after completing
Directly to eat or to use as flavoring agent, and the raw-material original mouth of Fructus Capsici sauce can be preserved
Taste.
Detailed description of the invention
The present invention is described in more detail once to combine detailed description of the invention.
The technical scheme is that a kind of instant Fructus Capsici sauce, the component of described instant Fructus Capsici sauce
And weight percentage is:
Fresh chilli: 50-90%；
Semen Sojae Preparatum: 5-20%；
White sugar: 5-10%；
White vinegar: 3-8%；
Edible oil: 2-5%；
Tomato sauce: 2-5%；
Rhizoma Zingiberis Recens: 1-5%；
Bulbus Allii: 1-5%；
Sal: 1-3%；
The preparation method of instant Fructus Capsici sauce of the present invention, comprises the following steps:
1) weigh the raw material of corresponding proportion, and carry out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 10-30 minute；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 10-20 minute is to Bulbus Allii
Fragment yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 30-60 minute；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10-20 minute；
2) by step 1) in the 1. described fresh chilli of the raw material of pretreatment put into and endure
Container boils, was stirred every 3 minutes, until the Fructus Capsici sauce boiling in container, after
Boil again 10-40 minute；
3) by step 1) and 2) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici obtaining pasty state 10-30 minute
Jam products；
4) by step 3) in the pasty state Fructus Capsici sauce product fill for preparing in packaging bag, formed
Packaging product.
Embodiment 1:
Instant Fructus Capsici sauce of the present invention and preparation method thereof, comprises the following steps:
1) raw material is weighed by following component and percentage by weight thereof:
Fresh chilli: 50%；
Semen Sojae Preparatum: 20%；
White sugar: 8%；
White vinegar: 7%；
Edible oil: 3%；
Tomato sauce: 4%；
Rhizoma Zingiberis Recens: 3%；
Bulbus Allii: 3%；
Sal: 2%；
2) raw material after weighing carries out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 30 minutes；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 20 minutes is broken to Bulbus Allii
Block yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 60 minutes；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10 minutes；
3) fresh chilli that the raw material of above-mentioned pretreatment is 1. described is put into boil in container and is endured
System, be stirred every 3 minutes, until in container Fructus Capsici sauce boiling, after boil 30 again
Minute；
4) by above-mentioned 2) and 3) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici sauce obtaining pasty state for 30 minutes
Product；
5) by step 4) in prepare pasty state Fructus Capsici sauce product use vacuum filling set fill
To packaging bag, form packaging product.
Embodiment 2:
Instant Fructus Capsici sauce of the present invention and preparation method thereof, comprises the following steps:
1) raw material is weighed by following component and percentage by weight thereof:
Fresh chilli: 90%；
Semen Sojae Preparatum: 2.5%；
White sugar: 1.5%；
White vinegar: 1%；
Edible oil: 1%；
Tomato sauce: 1%；
Rhizoma Zingiberis Recens: 1%；
Bulbus Allii: 1%；
Sal: 1%；
3) raw material after weighing carries out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 20 minutes；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 10 minutes is broken to Bulbus Allii
Block yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 30 minutes；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10-20 minute；
3) fresh chilli that the raw material of above-mentioned pretreatment is 1. described is put into boil in container and is endured
System, be stirred every 3 minutes, until in container Fructus Capsici sauce boiling, after boil 10 again
Minute；
4) by above-mentioned 2) and 3) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici sauce obtaining pasty state for 10 minutes
Product；
By step 4) in prepare pasty state Fructus Capsici sauce product use vacuum filling set fill to bag
In pack, form packaging product.
Embodiment 3:
Instant Fructus Capsici sauce of the present invention and preparation method thereof, comprises the following steps:
1) raw material is weighed by following component and percentage by weight thereof:
Fresh chilli: 80%；
Semen Sojae Preparatum: 7%；
White sugar: 3.5%；
White vinegar: 2.5%；
Edible oil: 2%；
Tomato sauce: 2%；
Rhizoma Zingiberis Recens: 1%；
Bulbus Allii: 1%；
Sal: 1%；
2) raw material after weighing carries out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 20 minutes；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 10 minutes is broken to Bulbus Allii
Block yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 30 minutes；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10 minutes；
3) fresh chilli that the raw material of above-mentioned pretreatment is 1. described is put into boil in container and is endured
System, be stirred every 3 minutes, until in container Fructus Capsici sauce boiling, after boil 15 again
Minute；
4) by above-mentioned 2) and 3) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici sauce obtaining pasty state for 20 minutes
Product；
By step 4) in prepare pasty state Fructus Capsici sauce product use vacuum filling set fill to bag
In pack, form packaging product.
Embodiment 4:
Instant Fructus Capsici sauce of the present invention and preparation method thereof, comprises the following steps:
1) raw material is weighed by following component and percentage by weight thereof:
Fresh chilli: 70%；
Semen Sojae Preparatum: 10%；
White sugar: 6%；
White vinegar: 4%；
Edible oil: 3.5%；
Tomato sauce: 2.5%；
Rhizoma Zingiberis Recens: 1.5%；
Bulbus Allii: 1.5%；
Sal: 1%；
2) raw material after weighing carries out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 15 minutes；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 10 minutes is broken to Bulbus Allii
Block yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 10 minutes；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10 minutes；
3) fresh chilli that the raw material of above-mentioned pretreatment is 1. described is put into boil in container and is endured
System, be stirred every 3 minutes, until in container Fructus Capsici sauce boiling, after boil 20 again
Minute；
4) by above-mentioned 2) and 3) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici sauce obtaining pasty state for 20 minutes
Product；
By step 4) in prepare pasty state Fructus Capsici sauce product use vacuum filling set fill to bag
In pack, form packaging product.
Finally illustrate, preferred embodiment above only in order to technical scheme to be described and
Unrestricted, although the present invention being described in detail by above preferred embodiment,
It is to be understood by those skilled in the art that can in the form and details to its make various respectively
The change of sample, without departing from claims of the present invention limited range.
Claims (7)
1. an instant Fructus Capsici sauce, it is characterised in that: the component of described instant Fructus Capsici sauce and
Weight percentage is:
Fresh chilli: 50-90%；
Semen Sojae Preparatum: 5-20%；
White sugar: 1-10%；
White vinegar: 1-8%；
Edible oil: 1-5%；
Tomato sauce: 1-5%；
Rhizoma Zingiberis Recens: 1-5%；
Bulbus Allii: 1-5%；
Sal: 1-3.
Instant Fructus Capsici sauce the most according to claim 1, it is characterised in that: described instant
The component of Fructus Capsici sauce and weight percentage thereof be:
Fresh chilli: 60-80%；
Semen Sojae Preparatum: 5-15%；
White sugar: 6-8%；
White vinegar: 4-7%；
Edible oil: 3-5%；
Tomato sauce: 3-5%；
Rhizoma Zingiberis Recens: 1-3%；
Bulbus Allii: 1-3%；
Sal: 1-2%.
Instant Fructus Capsici sauce the most according to claim 1, it is characterised in that: described instant
The component of Fructus Capsici sauce and weight percentage thereof be:
Fresh chilli: 70%；
Semen Sojae Preparatum: 10%；
White sugar: 6%；
White vinegar: 4%；
Edible oil: 3.5%；
Tomato sauce: 2.5%；
Rhizoma Zingiberis Recens: 1.5%；
Bulbus Allii: 1.5%；
Sal: 1%.
The preparation method of instant Fructus Capsici sauce the most according to claim 1, including following step
Rapid:
1) weigh the raw material of corresponding proportion, and carry out following pretreatment:
1. fresh chilli: be carried out, stalk, remove seed after blend, obtaining mesh number is 10
Broken Fructus Capsici below mesh；
2. Rhizoma Zingiberis Recens: clean, shred, warm fire parch, parch 10-30 minute；
3. Bulbus Allii；Removing the peel, clean, shred, warm fire parch, parch 10-20 minute is to Bulbus Allii
Fragment yellowing；
4. Semen Sojae Preparatum: put into Semen Sojae Preparatum to boil and carry out brewed by warm fire in container, were carried out every 5 minutes
Stirring, boils 30-60 minute；
5. by warm fire parch after edible oil, white sugar, tomato sauce, Sal, monosodium glutamate mix and blend,
Parch 10-20 minute；
2) by step 1) in the 1. described fresh chilli of the raw material of pretreatment put into and endure
Container boils, was stirred every 3 minutes, until the Fructus Capsici sauce boiling in container, after
Boil again 10-40 minute；
3) by step 1) and 2) in pretreatment raw material mixing, stir after, put
Enter the airtight high-temperature stirring in container that boils to boil, boil the Fructus Capsici obtaining pasty state 10-30 minute
Jam products；
4) by step 3) in the pasty state Fructus Capsici sauce product fill for preparing in packaging bag, formed
Packaging product.
Instant Fructus Capsici sauce the most according to claim 1, it is characterised in that: described step
1) in, the process that boils of Semen Sojae Preparatum is to complete in the most airtight boiling in container.
Instant Fructus Capsici sauce the most according to claim 1, it is characterised in that: described step
4) vacuum filling equipment fill is used in.
7., according to the instant Fructus Capsici sauce described in any one in claim 1-3, its feature exists
In: described edible oil selects high quality soybean oil.
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Cited By (7)
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| CN106262590A (en) * | 2016-08-10 | 2017-01-04 | 华文进 | A kind of chili seasoning and preparation method thereof |
| CN106307462A (en) * | 2016-08-11 | 2017-01-11 | 长沙老豆食品有限公司 | Fermented soybean chili sauce and preparation technology thereof |
| CN107440077A (en) * | 2017-10-11 | 2017-12-08 | 青岛佳成食品有限公司 | A kind of edible composition, preparation method and its application in thick chilli sauce production field |
| CN107467630A (en) * | 2017-08-30 | 2017-12-15 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of nutritious thick chilli sauce |
| CN107751950A (en) * | 2016-08-17 | 2018-03-06 | 陈梦慰 | A kind of thick chilli sauce |
| CN107865385A (en) * | 2017-12-08 | 2018-04-03 | 山东省齐盛食品有限公司 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
| CN110800947A (en) * | 2019-11-15 | 2020-02-18 | 杨琴 | Fried chili and preparation method thereof |
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Cited By (7)
| 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 |
| CN106307462A (en) * | 2016-08-11 | 2017-01-11 | 长沙老豆食品有限公司 | Fermented soybean chili sauce and preparation technology thereof |
| CN107751950A (en) * | 2016-08-17 | 2018-03-06 | 陈梦慰 | A kind of thick chilli sauce |
| CN107467630A (en) * | 2017-08-30 | 2017-12-15 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of nutritious thick chilli sauce |
| CN107440077A (en) * | 2017-10-11 | 2017-12-08 | 青岛佳成食品有限公司 | A kind of edible composition, preparation method and its application in thick chilli sauce production field |
| CN107865385A (en) * | 2017-12-08 | 2018-04-03 | 山东省齐盛食品有限公司 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
| CN110800947A (en) * | 2019-11-15 | 2020-02-18 | 杨琴 | Fried chili and preparation method thereof |
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