CN105815749A - Instant chilli sauce and preparation method thereof - Google Patents

Instant chilli sauce and preparation method thereof Download PDF

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Publication number
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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China
Prior art keywords
fructus capsici
sauce
instant
parch
boiling
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CN201610190744.3A
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Chinese (zh)
Inventor
王国庆
王国英
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王国庆
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Priority to CN201610190744.3A priority Critical patent/CN105815749A/en
Publication of CN105815749A publication Critical patent/CN105815749A/en
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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

A kind of instant Fructus Capsici sauce and preparation method thereof
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.
CN201610190744.3A 2016-03-30 2016-03-30 Instant chilli sauce and preparation method thereof Pending CN105815749A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610190744.3A CN105815749A (en) 2016-03-30 2016-03-30 Instant chilli sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105815749A true CN105815749A (en) 2016-08-03

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Cited By (5)

* Cited by examiner, † Cited by third party
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
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

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CN103652822A (en) * 2013-11-30 2014-03-26 李建花 Chilli sauce and preparation method thereof
CN104305143A (en) * 2014-09-28 2015-01-28 蒋艳玲 Production process of chili sauce
CN105105091A (en) * 2015-07-28 2015-12-02 山西三合成农副产品开发有限公司 Mashed garlic-flavored fresh chilli sauce

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CN103082267A (en) * 2013-02-07 2013-05-08 贵州神奇投资有限公司 Tomato chili sauce with function of removing cardiopyrexia for tranquilization and preparation method for tomato chili sauce
CN103652822A (en) * 2013-11-30 2014-03-26 李建花 Chilli sauce and preparation method thereof
CN104305143A (en) * 2014-09-28 2015-01-28 蒋艳玲 Production process of chili sauce
CN105105091A (en) * 2015-07-28 2015-12-02 山西三合成农副产品开发有限公司 Mashed garlic-flavored fresh chilli sauce

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Cited By (5)

* Cited by examiner, † Cited by third party
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
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

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