CN105815752A - Passion fruit chili sauce and preparation method - Google Patents

Passion fruit chili sauce and preparation method Download PDF

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Publication number
CN105815752A
CN105815752A CN201610233627.0A CN201610233627A CN105815752A CN 105815752 A CN105815752 A CN 105815752A CN 201610233627 A CN201610233627 A CN 201610233627A CN 105815752 A CN105815752 A CN 105815752A
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parts
passifolra edulis
fructus
grams
sauce
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CN201610233627.0A
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Chinese (zh)
Inventor
余家友
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重庆市友军食品有限公司
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Priority to CN201610233627.0A priority Critical patent/CN105815752A/en
Publication of CN105815752A publication Critical patent/CN105815752A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to passion fruit chili sauce and a preparation method for the passion fruit chili sauce. The preparation method for the passion fruit chili sauce is characterized in that the passion fruit chili sauce comprises the following raw materials in parts by weight: 10,000-12,000 parts of chili sauce, 800-1,000 parts of old ginger, 1,000-1,100 parts of peanuts, 900-1,000 parts of white sesame, 500-600 parts of fermented soybean curd sauce, 900-1,000 parts of thick broad-bean sauce, 10-30 parts of crisp passion fruit powder, 30-60 parts of spices, 1,500-1,800 parts of soybean oil, 1,100-1,200 parts of rapeseed oil, 100-150 parts of white spirit, 150-180 parts of white sugar, a proper amount of salt and a small amount of monosodium glutamate and chicken essence. The preparation method comprises the following steps of a, material preparation; b, a frying process; and c, packaging. The passion fruit chili sauce is scientific and reasonable in raw material formula, unique in flavor and exquisite to prepare; and the preparation method for the passion fruit chili sauce is reasonable and practical.

Description

Passifolra edulisFructus Capsici sauceAnd preparation method

Technical field

The present invention relates to the preparation method of Fructus Capsici sauce and Fructus Capsici sauce, be more particularly to Passifolra edulis Fructus Capsici sauce and preparation method.

Background technology

Fructus Capsici sauce has another name called chili sauce, and it is with Fructus Capsici as primary raw material, adds a kind of flavoring agent that suitable adjuvant is made.Flavoring agent, refers to increase the color of dish, promotes appetite, be of value to the accesary foods of health.At present, market having multiple Fructus Capsici sauce, the Fructus Capsici sauce raw material of various places and manufacture method are different, and mouthfeel and effect are had nothing in common with each other.Chinese patent the most also can find tens kinds of Fructus Capsici sauce and manufacture method.The present inventor's long campaigns Fructus Capsici sauce is studied, the production of the company of the present inventor also long campaigns Fructus Capsici sauce research, within 2011, the present inventor has also applied for " special favor meat cubelets oil capsicum and preparation method " patent, its application number 201110392016.8, applying date 2011.12.01, notification number CN 102488183A, although this Fructus Capsici sauce has special favor meat cubelets, but fragrance is not good enough.In order to improve the odor type of Fructus Capsici sauce, improve the quality of Fructus Capsici sauce, need to be explored new materials and preparation method, produce the Fructus Capsici sauce made new advances, to meet market demand.

Summary of the invention

The invention aims to provide a kind of Passifolra edulis Fructus Capsici sauce;The preparation method of a kind of Passifolra edulis Fructus Capsici sauce is provided.

For reaching above-mentioned purpose, the present invention implements according to techniques below scheme: the preparation method of a kind of Passifolra edulis Fructus Capsici sauce, it is characterized in that, its raw material consists of by weight: chili paste 10000-12000 part, Rhizoma Zingberis Recens 800-1000 part, Semen arachidis hypogaeae 1000-1100 part, Semen sesami Albae 900-1000 part, preserved bean curd sauce 500-600 part, broad bean paste 900-1000 part, short Passifolra edulis powder 10-30 part, spice 30-60 part, soybean oil 1500-1800 part, Oleum Brassicae campestris 1100-1200 part, Chinese liquor 100-150 part, white sugar 150-180 part, salt is appropriate, monosodium glutamate, chicken essence is a little;Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight ratio feeding, stand-by;B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot;C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.

The preparation method of described Passifolra edulis Fructus Capsici sauce, the preparation technology of its described short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.

The preparation method of Passifolra edulis Fructus Capsici sauce described above, its described spice is: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, and the weight ratio of spice consumption is: anise 30 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 parts, Fructus Foeniculi 5 parts, Herba Cymbopogonis Citrari 10 parts, fragrant pine 5 parts, Semen Myristicae 3 parts, Fructus Amomi 3010, Fructus Tsaoko 5 parts., after spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.

According to the most available Passifolra edulis Fructus Capsici sauce of the present invention of the preparation method of above-mentioned Passifolra edulis Fructus Capsici sauce.

The Passifolra edulis Fructus Capsici sauce of the present invention and preparation method, owing to using the short Passifolra edulis powder of special process processing in Fructus Capsici sauce, the odor type of its Fructus Capsici sauce greatly improves, and mouthfeel is greatly improved.

Beneficial effects of the present invention: the Passifolra edulis Fructus Capsici sauce of the present invention and preparation method, its composition of raw materials science, reasonable, unique flavor, make and be particular about, Fructus Capsici sauce color, shape are preferable, its preparation method is reasonable, practical, can guarantee that batch production and product quality, there is higher economic benefit and social benefit and promotional value.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described.

Embodiment 1

A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 10000 grams, Rhizoma Zingberis Recens 800 grams, Semen arachidis hypogaeae 1000 grams, Semen sesami Albae 900 grams, preserved bean curd sauce 500 grams, broad bean paste 900 grams, 10 grams of short Passifolra edulis powder, spice 30 grams, soybean oil 1500 grams, Oleum Brassicae campestris 1100 grams, Chinese liquor 100 grams, white sugar 150 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little;Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by;B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot;C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.

Embodiment 2

A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 12000 grams, Rhizoma Zingberis Recens 1000 grams, Semen arachidis hypogaeae 1100 grams, Semen sesami Albae 1000 grams, preserved bean curd sauce 600 grams, broad bean paste 1000 grams, 30 grams of short Passifolra edulis powder, spice 60 grams, soybean oil 1800 grams, Oleum Brassicae campestris 1200 grams, Chinese liquor 150 grams, white sugar 180 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little;Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by;B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot;C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.

Embodiment 3

A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 11500 grams, Rhizoma Zingberis Recens 800 grams, Semen arachidis hypogaeae 1000 grams, Semen sesami Albae 1000 grams, preserved bean curd sauce 600 grams, broad bean paste 950 grams, 30 grams of short Passifolra edulis powder, spice 45 grams, soybean oil 1800 grams, Oleum Brassicae campestris 1100 grams, Chinese liquor 120 grams, white sugar 160 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little;Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by;B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot;C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.

Embodiment 4

A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 11000 grams, Rhizoma Zingberis Recens 900 grams, Semen arachidis hypogaeae 1000 grams, Semen sesami Albae 1000 grams, preserved bean curd sauce 500 grams, broad bean paste 950 grams, 25 grams of short Passifolra edulis powder, spice 50 grams, soybean oil 1700 grams, Oleum Brassicae campestris 1200 grams, Chinese liquor 120 grams, white sugar 160 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little;Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by;B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot;C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.

Claims (4)

1. the preparation method of a Passifolra edulis Fructus Capsici sauce, it is characterized in that, its raw material consists of by weight: chili paste 10000-12000 part, Rhizoma Zingberis Recens 800-1000 part, Semen arachidis hypogaeae 1000-1100 part, Semen sesami Albae 900-1000 part, preserved bean curd sauce 500-600 part, broad bean paste 900-1000 part, short Passifolra edulis powder 10-30 part, spice 30-60 part, soybean oil 1500-1800 part, Oleum Brassicae campestris 1100-1200 part, Chinese liquor 100-150 part, white sugar 150-180 part, salt is appropriate, and monosodium glutamate, chicken essence are a little;Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight ratio feeding, stand-by;B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot;C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.
The preparation method of Passifolra edulis Fructus Capsici sauce the most according to claim 1, it is characterised in that the preparation technology at described short Passifolra edulis powder is: fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.
The preparation method of Passifolra edulis Fructus Capsici sauce the most according to claim 1 and 2, it is characterized in that, at described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 parts, Fructus Foeniculi 5 parts, Herba Cymbopogonis Citrari 10 parts, fragrant pine 5 parts, Semen Myristicae 3 parts, Fructus Amomi 30 parts, Fructus Tsaoko 5 parts.
4. a Passifolra edulis Fructus Capsici sauce, it is characterised in that it is that the preparation method of the Passifolra edulis Fructus Capsici sauce according to the claims 1,2 or 3 obtains.
CN201610233627.0A 2016-04-15 2016-04-15 Passion fruit chili sauce and preparation method CN105815752A (en)

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Publication number Priority date Publication date Assignee Title
CN106262756A (en) * 2016-09-07 2017-01-04 广西大学 Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof
CN106262725A (en) * 2016-08-19 2017-01-04 梁相斌 The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans

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CN105077179A (en) * 2015-07-24 2015-11-25 马鞍山市黄池食品(集团)有限公司 Preparation method of beef paste capable of reducing blood pressure
CN105380164A (en) * 2015-11-17 2016-03-09 广西大学 Freeze-dried composite fruit and vegetable grains with high nutrient value and capable of quickly disintegrating
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CN103110089A (en) * 2011-11-17 2013-05-22 刘定发 Flavor chilli sauce containing diced rabbit meat and its preparation method
CN102488183A (en) * 2011-12-01 2012-06-13 余家友 Special flavor diced meat oily chili and preparation method thereof
CN102835646A (en) * 2012-09-19 2012-12-26 宁夏宁杨清真食品有限公司 Hot and spicy sauce and preparation method thereof
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CN104351743A (en) * 2014-12-12 2015-02-18 广西职业技术学院 Sugar-free passiflora caerulea tomato sauce
CN104921060A (en) * 2015-05-21 2015-09-23 阜阳九珍食品有限公司 Beef noodle concentrated sauce and processing method thereof
CN105077179A (en) * 2015-07-24 2015-11-25 马鞍山市黄池食品(集团)有限公司 Preparation method of beef paste capable of reducing blood pressure
CN105380164A (en) * 2015-11-17 2016-03-09 广西大学 Freeze-dried composite fruit and vegetable grains with high nutrient value and capable of quickly disintegrating
CN105394641A (en) * 2015-11-21 2016-03-16 广西大学 Preparation method of passiflora edulis powder

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262725A (en) * 2016-08-19 2017-01-04 梁相斌 The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans
CN106262756A (en) * 2016-09-07 2017-01-04 广西大学 Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof

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