CN105831698A - Wheat-flavor chili sauce and preparation method thereof - Google Patents
Wheat-flavor chili sauce and preparation method thereof Download PDFInfo
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- CN105831698A CN105831698A CN201610181113.5A CN201610181113A CN105831698A CN 105831698 A CN105831698 A CN 105831698A CN 201610181113 A CN201610181113 A CN 201610181113A CN 105831698 A CN105831698 A CN 105831698A
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- sus domestica
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Classifications
-
- 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 wheat-flavor chili sauce which is prepared from following raw materials: pig skin, red chili, konjac gum, lily, sophora flower, matcha powder, minced chicken, wheat germ oil, inulin, grape seed powder, day-lily flower, peanut kernels, stems and leaves of fennel, honey-fried astragalus membranaceus, gynostemma pentaphylla, persimmon leaves, spina date seeds, mulberry wine and salt. The pig skin is compounded with the konjac gum to form colloidal slurry which is added to the chili sauce, so that the chili sauce is more fine, thick and smooth and is more stable and uniform in nutrients. Meanwhile, a coated structure is formed to prevent or reduce direct irritation of the chili sauce to stomach wall, thereby protecting gastric mucosa. The chili sauce not only has a spicy and hot taste but also includes a mellow and smooth flavor of pig skin. With combination of wheat seedlings, highland barley and the like, the chili sauce has the fragrant and mellow taste of the wheat seedlings and highland barley, has the effects of regulating and improving intestines and stomach, further promotes digestion and enhances metabolism, detoxifies body and slims body and further improves physical characters. With synergism of the traditional Chinese medicine functional components, the chili sauce has the effects of quieting heart and nourishing kidney, clearing heat and removing toxin, regulating qi and dispelling accumulation, and has no application limitation.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of wheat Flavor 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.The most all there is production, mainly concentrate
In Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, the province such as Guizhou, all there are supply in the four seasons.It is raw that Fructus Capsici contains abundant dimension
Element C and carotene, and have 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, the content of vitamin C occupies first in vegetable, but in sauce producing grinds,
Become apparent from the agitation Fructus Capsici oxidation of machinery, and traditional heating concentration method, make VC loss even more serious, simultaneously
Fructus Capsici sauce in placement process prolongation VC in time also in constantly loss.Although Fructus Capsici sauce is delicious but excessive amount meeting
Causing getting angry and be even detrimental to health, the consumer of many edible Fructus Capsici sauce there will be intestinal discomfort, eats the most for the first time
Or the consumer that excess is edible, it may appear that suffer from abdominal pain, draw the symptom such as tripe, anus portion burning sensation.After deliberation, the capsaicin meeting inside Fructus Capsici
Severe irritation gastrointestinal mucosa, can significantly affect intestinal fermentation environment, can cause the discomfort of intestinal.
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,
Fat and vitamin, the mineral such as the most a small amount of cellulose and calcium, phosphorus, ferrum.In pork skin, protein is based on collagen protein,
Its content accounts for more than 80%, simultaneously possibly together with a small amount of albumin, globulin and elastin laminin.Collagen protein tool defying age, raising
The functions such as immunity, activating cell function, anticancer and activation muscles and bones, the most edible microcirculation in human body of can improving is with thin
Born of the same parents' metabolism, the histiocyte making C water function low is improved, and essence and blood is able to supplement in time, promotes Cell growth ability,
Make skin moisten plentiful, promote skin elasticity, and then reduce wrinkle, hair the most also can be made submissive, be rich in gloss, play anti-ageing
Old beauty treatment and hair care effect have the most 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 is bright for doing
Outside glue, 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 filled
Divide and utilize.
For this present invention by Corii Sus domestica defat, steam expanded method processed, compound, with Fructus Capsici granule with Konjac glucomannan after colloid mill
Mixing is cut and is mixed, and beans body cunning finer and smoother, thick more can form capsule structure, prevents or reduces the Fructus Capsici sauce direct stimulation to coat of the stomach,
Protection gastric mucosa, adds other trophic function compositions, prepares a kind of nutritious, Fructus Capsici sauce of unique flavor, mouthfeel more perfuming
Dense.
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 wheat Flavor Fructus Capsici sauce and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of wheat Flavor Fructus Capsici sauce, is made up of the raw material of following weight parts:
Corii Sus domestica 15-16, Fructus Capsici 150-165, Konjac glucomannan 4-6, Herba Hordei Vulgaris 8-10, Semen Pisi sativi 8-10, Semen avenae nudae 4-6, Fructus Tritici aestivi
Oil 8-12, Thallus Laminariae (Thallus Eckloniae) 6-8, fishbone powder 4-5, fresh Folium Bambusae 4-5, Succus Bambusae 2-4, Fructus Schisandrae Chinensis 2-3, Caulis Perillae 1-3, Flos Magnoliae Officinalis 1-2, Herba Cymbopogonis Citrari
Grass 2-3, Folium Mori 2-3, Sal 4-8.
The preparation method of a kind of wheat Flavor Fructus Capsici sauce, comprises the following steps:
(1), Fructus Hordei Vulgaris powder, Thallus Laminariae (Thallus Eckloniae) are respectively put into boiling water and scald 1-3 minute processed, place into containing 0.2-0.3% Fructus Citri Limoniae aqueous acid
But, dehydration drains middle leaching refrigeration, and naturally withering to withering leaf moisture content is 60-70%, and mixing is kneaded into strips, puts into electromagnetism and kills
In blue or green machine, controlling at temperature is 200-160 DEG C the temperature difference step by step is that 20 DEG C of process that carry out completing are verdant to going out fragrant color and luster, then through vacuum
Lyophilization, pulverizes, and obtains wheat perfume (or spice) Kelp Powder；
(2), Semen Pisi sativi, Semen avenae nudae infiltration are sieved and washed clean, put into steamer and steam well-done, put in the light salt brine containing a small amount of Sal
Leaching refrigeration but, is sieved and is anhydrated, put into microwave oven, bake out perfume (or spice) at 40-50 DEG C, and crushing grinding becomes powder, mixes with fishbone powder,
The vegetable oil of the 10-12% of spray particles weight, uniformly, water proof is stewing steams paste, is again milled into fine and smooth powdery in stirring infiltration,
Obtain Semen Pisi sativi XIANGFEN；
(3) remove impurity of, by fresh porcine skin losing hair or feathers is cleaned, and adds kiering 30-40 minute in the solution containing 4-5%NaHCO3, after defat
Rinsing is 7 to epidermis pH, and shaping cutting in bulk is sorted out Corii Sus domestica block and uniformly spread out, hot air drying 21-22 hour at 49-52 DEG C,
It is re-fed into baking box, bakes 38-43 minute at 92-100 DEG C, then baking is the most expanded at 228-231 DEG C, is crushed to 10-20
Mesh, cleans fresh Folium Bambusae and puts into food steamer tiling, cover steam curtain, put in steam curtain by puffing hogskin granule, and the stewing 12-15 that steams of big fire divides
Clock, sifts out Corii Sus domestica granule, colloid mill pulping, obtains bamboo perfume (or spice) Corii Sus domestica thick paste；
(4), Fructus Schisandrae Chinensis, Caulis Perillae, Flos Magnoliae Officinalis, Herba Cymbopogonis Citrari, Folium Mori are broken to 10-20 mesh, add the infiltration of a small amount of rice wine uniformly, literary composition
Fire stir-fries out perfume (or spice), enters tank and adds 3-5 times of decocting 1-2 hour, filtering and concentrating to thick shape, obtains concentrated solution；
(5), by Konjac glucomannan add 12-15 times of water, stir to colloid solution at being heated to 40-50 DEG C, insert bamboo perfume (or spice) Corii Sus domestica thick paste,
Succus Bambusae stirs, and obtains Corii Sus domestica rubber cement；
(6), Fructus Capsici is removed the base of a fruit that digs up the roots, put into rinsed clean in the solution containing 0.2-0.3% citric acid, drain away the water, cutting
Cheng Mo, Semen Tritici aestivi germ oil enters pot, and to be heated to 5-6 ripe, adds the broken stirring of Fructus Capsici and boils to boiling, change moderate heat add Semen Pisi sativi XIANGFEN,
The stirring of wheat perfume (or spice) Kelp Powder, Sal, concentrated solution boils uniformly, adds the mixing of Corii Sus domestica rubber cement and cuts and mix, puts into low-temperature vacuum thickener
In concentrate, finally carry out seal fill, to obtain final product.
The invention have the advantage that
Wheat Flavor Fructus Capsici sauce prepared by the present invention, processes Corii Sus domestica and is re-dubbed colloidal slurry interpolation with Konjac glucomannan, not only make
Beans body cunning finer and smoother, thick, nutritional labeling more stable and uniform, concurrently form capsule structure, prevent or reduce Fructus Capsici sauce to stomach
Directly stimulating of wall, protects gastric mucosa, had both had the fragrant peppery mouthfeel of Fructus Capsici, and had also merged the aromatic smooth local flavor of Corii Sus domestica, go back compatibility wheat seedling,
The compositions such as Semen avenae nudae, merge wheat seedling, the aromatic local flavor of Semen avenae nudae, and regulation improves the intestines and stomach, helps digest further, strengthen metabolic function, row
Poison weight reducing thus health invigorating, collaborative Chinese medicine functional component, have the effects such as mind calming nourishing kidney, heat-clearing and toxic substances removing, regulating the flow of vital energy be long-pending, elimination
Edible restriction.
Detailed description of the invention
Embodiment 1
A kind of wheat Flavor Fructus Capsici sauce, is made up of the raw material of following weight (jin):
Corii Sus domestica 15, Fructus Capsici 150, Konjac glucomannan 4, Herba Hordei Vulgaris 8, Semen Pisi sativi 8, Semen avenae nudae 4, Semen Tritici aestivi germ oil 8, Thallus Laminariae (Thallus Eckloniae) 6, fishbone powder 4,
Fresh Folium Bambusae 4, Succus Bambusae 2, Fructus Schisandrae Chinensis 2, Caulis Perillae 1, Flos Magnoliae Officinalis 1, Herba Cymbopogonis Citrari 2, Folium Mori 2, Sal 4.
The preparation method of a kind of wheat Flavor Fructus Capsici sauce, comprises the following steps:
(1), Fructus Hordei Vulgaris powder, Thallus Laminariae (Thallus Eckloniae) are respectively put into the boiling water system of scalding 2 minutes, place into containing leaching system in 0.3% Fructus Citri Limoniae aqueous acid
Cooling, dehydration drains, and naturally withering to withering leaf moisture content is 70%, and mixing is kneaded into strips, puts in electromagnetism green-keeping machine, control
Temperature processed be 200-160 DEG C at step by step the temperature difference be that 20 DEG C of process that carry out completing are verdant to going out fragrant color and luster, then through vacuum lyophilization,
Pulverize, obtain wheat perfume (or spice) Kelp Powder；
(2), Semen Pisi sativi, Semen avenae nudae infiltration are sieved and washed clean, put into steamer and steam well-done, put in the light salt brine containing a small amount of Sal
Leaching refrigeration but, is sieved and is anhydrated, put into microwave oven, bake out perfume (or spice) at 50 DEG C, and crushing grinding becomes powder, mixes with fishbone powder, spray
The vegetable oil of the 12% of pouring particle weight, uniformly, water proof is stewing steams paste, is again milled into exquisiteness powdery, obtains Semen Pisi sativi in stirring infiltration
XIANGFEN；
(3) remove impurity of, by fresh porcine skin losing hair or feathers is cleaned, and adds kiering 40 minutes, defat post rinse in the solution containing 4%NaHCO3
It is 7 to epidermis pH, shaping cutting in bulk, sort out Corii Sus domestica block and uniformly spread out, hot air drying 22 hours at 50 DEG C, it is re-fed into baking
Case, bakes 40 minutes at 95 DEG C, then baking is the most expanded at 231 DEG C, is crushed to 20 mesh, is cleaned by fresh Folium Bambusae and puts into food steamer
Tiling, covers steam curtain, puts in steam curtain by puffing hogskin granule, and big fire is stewing steams 15 minutes, sifts out Corii Sus domestica granule, colloid mill pulping,
Obtain bamboo perfume (or spice) Corii Sus domestica thick paste；
(4), Fructus Schisandrae Chinensis, Caulis Perillae, Flos Magnoliae Officinalis, Herba Cymbopogonis Citrari, Folium Mori are broken to 20 mesh, add the infiltration of a small amount of rice wine uniformly, slow fire
Stir-fry out perfume (or spice), enters tank and adds 5 times of decocting systems 2 hours, filtering and concentrating to thick shape, obtains concentrated solution；
(5), Konjac glucomannan is added 14 times of water, be heated at 50 DEG C stirring to colloid solution, insert bamboo perfume (or spice) Corii Sus domestica thick paste, Succus Bambusae is stirred
Mix uniformly, obtain Corii Sus domestica rubber cement；
(6), Fructus Capsici is removed the base of a fruit that digs up the roots, puts into rinsed clean in the solution containing .3% citric acid, drain away the water, cut into end,
Semen Tritici aestivi germ oil is entered pot and is heated to 6 maturations, add the broken stirring of Fructus Capsici and boil to boiling, change moderate heat and add Semen Pisi sativi XIANGFEN, Mai Xianghai
The stirring of band powder, Sal, concentrated solution boils uniformly, adds the mixing of Corii Sus domestica rubber cement and cuts and mix, puts in low-temperature vacuum thickener and carry out
Concentrate, finally carry out sealing fill, to obtain final product.
Embodiment 2
A kind of wheat Flavor Fructus Capsici sauce, is made up of the raw material of following weight (jin):
Corii Sus domestica 15, Fructus Capsici 158, Konjac glucomannan 5, Herba Hordei Vulgaris 9, Semen Pisi sativi 9, Semen avenae nudae 5, Semen Tritici aestivi germ oil 10, Thallus Laminariae (Thallus Eckloniae) 7, fishbone powder
5, fresh Folium Bambusae 4, Succus Bambusae 3, Fructus Schisandrae Chinensis 2, Caulis Perillae 2, Flos Magnoliae Officinalis 1, Herba Cymbopogonis Citrari 2, Folium Mori 2, Sal 6.
The preparation method of described wheat Flavor Fructus Capsici sauce, with embodiment 1.
Embodiment 3
A kind of wheat Flavor Fructus Capsici sauce, is made up of the raw material of following weight (jin):
Corii Sus domestica 16, Fructus Capsici 165, Konjac glucomannan 6, Herba Hordei Vulgaris 10, Semen Pisi sativi 10, Semen avenae nudae 6, Semen Tritici aestivi germ oil 12, Thallus Laminariae (Thallus Eckloniae) 8, fishbone
Powder 5, fresh Folium Bambusae 5, Succus Bambusae 4, Fructus Schisandrae Chinensis 3, Caulis Perillae 3, Flos Magnoliae Officinalis 2, Herba Cymbopogonis Citrari 3, Folium Mori 3, Sal 8.
The preparation method of described wheat Flavor Fructus Capsici sauce, with embodiment 1.
Claims (2)
1. a wheat Flavor Fructus Capsici sauce, it is characterised in that be made up of the raw material of following weight parts:
Corii Sus domestica 15-16, Fructus Capsici 150-165, Konjac glucomannan 4-6, Herba Hordei Vulgaris 8-10, Semen Pisi sativi 8-10, Semen avenae nudae 4-6, Fructus Tritici aestivi
Oil 8-12, Thallus Laminariae (Thallus Eckloniae) 6-8, fishbone powder 4-5, fresh Folium Bambusae 4-5, Succus Bambusae 2-4, Fructus Schisandrae Chinensis 2-3, Caulis Perillae 1-3, Flos Magnoliae Officinalis 1-2, Herba Cymbopogonis Citrari
Grass 2-3, Folium Mori 2-3, Sal 4-8.
2. the preparation method of a wheat Flavor Fructus Capsici sauce as claimed in claim 1, it is characterised in that comprise the following steps:
(1), Fructus Hordei Vulgaris powder, Thallus Laminariae (Thallus Eckloniae) are respectively put into boiling water and scald 1-3 minute processed, place into containing 0.2-0.3% Fructus Citri Limoniae aqueous acid
But, dehydration drains middle leaching refrigeration, and naturally withering to withering leaf moisture content is 60-70%, and mixing is kneaded into strips, puts into electromagnetism and kills
In blue or green machine, controlling at temperature is 200-160 DEG C the temperature difference step by step is that 20 DEG C of process that carry out completing are verdant to going out fragrant color and luster, then through vacuum
Lyophilization, pulverizes, and obtains wheat perfume (or spice) Kelp Powder；
(2), Semen Pisi sativi, Semen avenae nudae infiltration are sieved and washed clean, put into steamer and steam well-done, put in the light salt brine containing a small amount of Sal
Leaching refrigeration but, is sieved and is anhydrated, put into microwave oven, bake out perfume (or spice) at 40-50 DEG C, and crushing grinding becomes powder, mixes with fishbone powder,
The vegetable oil of the 10-12% of spray particles weight, uniformly, water proof is stewing steams paste, is again milled into fine and smooth powdery in stirring infiltration,
Obtain Semen Pisi sativi XIANGFEN；
(3) remove impurity of, by fresh porcine skin losing hair or feathers is cleaned, and adds kiering 30-40 minute in the solution containing 4-5%NaHCO3, after defat
Rinsing is 7 to epidermis pH, and shaping cutting in bulk is sorted out Corii Sus domestica block and uniformly spread out, hot air drying 21-22 hour at 49-52 DEG C,
It is re-fed into baking box, bakes 38-43 minute at 92-100 DEG C, then baking is the most expanded at 228-231 DEG C, is crushed to 10-20
Mesh, cleans fresh Folium Bambusae and puts into food steamer tiling, cover steam curtain, put in steam curtain by puffing hogskin granule, and the stewing 12-15 that steams of big fire divides
Clock, sifts out Corii Sus domestica granule, colloid mill pulping, obtains bamboo perfume (or spice) Corii Sus domestica thick paste；
(4), Fructus Schisandrae Chinensis, Caulis Perillae, Flos Magnoliae Officinalis, Herba Cymbopogonis Citrari, Folium Mori are broken to 10-20 mesh, add the infiltration of a small amount of rice wine uniformly, literary composition
Fire stir-fries out perfume (or spice), enters tank and adds 3-5 times of decocting 1-2 hour, filtering and concentrating to thick shape, obtains concentrated solution；
(5), by Konjac glucomannan add 12-15 times of water, stir to colloid solution at being heated to 40-50 DEG C, insert bamboo perfume (or spice) Corii Sus domestica thick paste,
Succus Bambusae stirs, and obtains Corii Sus domestica rubber cement；
(6), Fructus Capsici is removed the base of a fruit that digs up the roots, put into rinsed clean in the solution containing 0.2-0.3% citric acid, drain away the water, cutting
Cheng Mo, Semen Tritici aestivi germ oil enters pot, and to be heated to 5-6 ripe, adds the broken stirring of Fructus Capsici and boils to boiling, change moderate heat add Semen Pisi sativi XIANGFEN,
The stirring of wheat perfume (or spice) Kelp Powder, Sal, concentrated solution boils uniformly, adds the mixing of Corii Sus domestica rubber cement and cuts and mix, puts into low-temperature vacuum thickener
In concentrate, finally carry out seal fill, to obtain final product.
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| CN107373619A (en) * | 2017-08-30 | 2017-11-24 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce |
| CN107397199A (en) * | 2017-08-30 | 2017-11-28 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of the pure thick chilli sauce of pungent |
| CN107616480A (en) * | 2017-08-30 | 2018-01-23 | 无为县老兵坛子食品有限公司 | A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor |
| CN110754650A (en) * | 2019-11-18 | 2020-02-07 | 周珍醒 | Chili sauce and preparation method thereof |
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