CN105852041B - A kind of jerusalem artichoke capsicum paste and preparation method thereof - Google Patents
A kind of jerusalem artichoke capsicum paste and preparation method thereof Download PDFInfo
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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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of jerusalem artichoke capsicum paste and preparation method thereof, which is mainly made of the raw material of following parts by weight：150~200 parts of jerusalem artichoke, 100~150 parts of peanut, 20~50 parts of sesame, 50~80 parts of fresh capsicum, 50~100 parts of garlic, 30~50 parts of ginger, 150~250 parts of vegetable oil, 1~4 part of Zanthoxylum essential oil, 0.1~1 part of spice, 20~40 parts of salt, 15~25 parts of monosodium glutamate；Wherein spice is made of the raw material of following parts by weight：It is 0~0.04 part octagonal, 0.02~0.08 part of fennel seeds, 0.02~0.08 part of cassia bark, 0.02~0.5 part of Chinese prickly ash, 0.04~0.3 part of pepper.The preparation process includes pretreatment of raw material, capsicum paste frying, canned, exhaust, sterilization, cooling etc..The present invention improves the economic value of jerusalem artichoke, easy to carry, nutrition and health care using jerusalem artichoke as raw material；Preparation process is simple, is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of sauce, and in particular to a kind of jerusalem artichoke capsicum paste and preparation method thereof belongs to foods processing technique
Field.
Background technology
Jerusalem artichoke is called five-pointed star grass, Jerusalem artichoke, is a kind of composite family category perennial root herbaceous plant, because its is adaptable, cold resistant, resistance to
Arid, the ability easily bred are widely cultivated in the East China, south China, North China in China and other places.According to surveying and determination, per in 100g jerusalem artichoke stem tubers
Contain carbohydrate 16.6g, ash content 2.8g, crude fibre 0.6g, crude protein 0.1g, fat 0.1g, calcium 49mg, phosphorus 119mg, iron
8.4mg, retinol1 0.1mg, vitamin B2 0.1mg, vitamin C 6mg, niacin 0.6mg, and rich in synanthrin, contract penta more
The substances such as sugar, starch, dietary fiber, polyphenol compound.
Jerusalem artichoke is the food of lower calorific value, low-calorie diet can be used as to prevent obesity.Jerusalem artichoke can be with bidirectional modulation blood
Sugar level will not cause blood glucose big ups and downs, and can reduce blood fat.Jerusalem artichoke dietary fiber can adjust intestinal flora, change
Kind function of intestinal canal, prevents constipation and diarrhea, promotes minerals and vitamins being absorbed and utilized in enteron aisle such as Ca, Mg and Fe, inhibits toxic
Tunning protects liver, prevents colon cancer.Often edible jerusalem artichoke can also promote human body cell generation blood platelet to play hemostasis
The effect of cool blood, can improve immune function of human body, pre- anti-caries, anti-aging etc..
But existing jerusalem artichoke processing method is mainly marinated, and one side salt content is high, and there are nitrite, to the battalion of jerusalem artichoke
It is larger to support component damage, causes consumer especially hypertensive patient that can not often eat jerusalem artichoke, wastes the health care work(of jerusalem artichoke
Can, another aspect fabrication cycle is long, hinders the marketization development of jerusalem artichoke.
Invention content
The object of the present invention is to provide a kind of jerusalem artichoke capsicum paste, full of nutrition, good mouthfeel, easy to carry, storage tolerances.
It is a further object of the present invention to provide the preparation methods of above-mentioned jerusalem artichoke capsicum paste, and preparation process is simple, and the period is short.
To achieve the above object, jerusalem artichoke capsicum paste of the invention, is mainly made of the raw material of following parts by weight：Jerusalem artichoke 150
~200 parts, 100~150 parts of peanut, 20~50 parts of sesame, 50~80 parts of fresh capsicum, 50~100 parts of garlic, ginger 30~50
Part, 150~250 parts of vegetable oil, 1~4 part of Zanthoxylum essential oil, 0.1~1 part of spice, 20~40 parts of salt, 15~25 parts of monosodium glutamate；
The wherein described spice is made of the raw material of following parts by weight：It is 0~0.04 part octagonal, fennel seeds 0.02~0.08
Part, 0.02~0.08 part of cassia bark, 0.02~0.5 part of Chinese prickly ash, 0.04~0.3 part of pepper.
Preferably, the jerusalem artichoke capsicum paste, is mainly made of the raw material of following parts by weight：180 parts of jerusalem artichoke, flower
It is 120 parts raw, 30 parts of sesame, 60 parts of fresh capsicum, 80 parts of garlic, 40 parts of ginger, 200 parts of vegetable oil, 3 parts of Zanthoxylum essential oil, spice 0.5
Part, 30 parts of salt, 20 parts of monosodium glutamate；
The wherein described spice is made of the raw material of following parts by weight：It is 0.02 part octagonal, 0.04 part of fennel seeds, cassia bark 0.04
Part, 0.25 part of Chinese prickly ash, 0.15 part of black pepper.
Preferably, the vegetable oil selects soybean oil, rapeseed oil, cottonseed oil, sunflower oil, corn oil, peanut oil, rice bran
One or several kinds in oil, olive oil, tea-seed oil.
The preparation method of above-mentioned jerusalem artichoke capsicum paste, including following procedure of processing：
（1）Pretreatment of raw material：
A, jerusalem artichoke：Jerusalem artichoke fresh, that maturity is good is selected, surface impurity is removed, scrapes off epidermis, rejects rotten, discoloration portion
3~5mm sheets are cut into position after being cleaned with clear water, and 80~90 DEG C of 3~5min of blanching are pulled out, drained, are cut into jerusalem artichoke fourth, are soaked in
In 0.03~0.05% aqueous citric acid solution；
B, peanut, sesame：It selects full grains, the peanut raw material that not damaged, nothing is gone mouldy, impurity is removed, 120~150
5~10min of baking is ground into peanut grain to there is roasted peanut fragrance, cooling rear peeling under DEG C high temperature；Sesame is fried with small fire to table
Face is golden yellow；
C, fresh capsicum：Fleshy hypertrophy commercially available pimiento is selected, cleaning removing is obstructed and seed, 80~90 DEG C of 2~3min of blanching,
It pulls out, dices, the water of 2~3 times of capsicum weight is added, capsicum slurry is broken into beater；
D, garlic, ginger：The garlic that full, nothing is gone mouldy is selected, is removed the peel, slice is placed in 2~3 times of garlic weight, 80~90
DEG C, 2~3min of blanching in the aqueous citric acid solution of pH 4.5, pull out, it is cooling, smashed garlic is made after crushing and beating；Ginger peels, is clear
It washes, bruised ginger is made after crushing and beating；
（2）Jerusalem artichoke capsicum paste makes：
Jerusalem artichoke fourth is pulled out, is drained, and is divided into two parts, capsicum slurry, salt are added in a part of jerusalem artichoke fourth, stirring is equal
It is even, another part jerusalem artichoke fourth is broken into jerusalem artichoke slurry with beater；Vegetable oil is poured into frying pan, is burnt with big to cigarette is played, garlic is added
Rong, bruised ginger, sesame, quick-fried add peanut grain and stir-fry out peanut fragrance, the jerusalem artichoke fourth mixed is added and fries to crisp fragrant, then plus
Enter jerusalem artichoke slurry, spice, continue frying, concentrates 5~10min, drench into Zanthoxylum essential oil, be eventually adding monosodium glutamate, it is off the pot；
（3）Canned, exhaust, sterilization, cooling：
By step（2）Obtained jerusalem artichoke capsicum paste is filled to while hot in pretreated canned bottle, is placed in 90~95 DEG C
In water-bath, wait for that sauce body central temperature reaches 80~90 DEG C, 10~15min of atmospheric exhaust is sealed, 121 by can Cover whirling Machine
DEG C, 0.08~0.11 MPa sterilize 15~25 min, then use cool water shower, sub-sectional cooling is to 30~35 DEG C；It is wiped after cooling
The outer droplet of dry bottle, passed examination label, case, storage.
Further, step（2）Described in vegetable oil burnt to 150~170 DEG C with big.
The present invention has the advantages that：
1, jerusalem artichoke capsicum paste of the invention improves the economic value of this industrial crops of jerusalem artichoke, both using jerusalem artichoke as raw material
Farmers' income can be improved, and easy to carry, long keeping health care jam product can be provided for consumer；
2, jerusalem artichoke belongs to functional food, has sharp water clearing damp and middle beneficial stomach, clearing heat and detoxicating and other effects, based on it
Jerusalem artichoke capsicum paste made of raw material is wanted, diabetes, oedema, difficult urination person are suitable for, it is often edible that also there is bidirectional modulation blood
Sugar, the effect for improving function of intestinal canal, promoting mineral absorption, pre- anti-caries；
3, the present invention starches two kinds of forms using jerusalem artichoke fourth and jerusalem artichoke and carries out frying, and product stiff, aromatic flavour, flavor is more
It is good；
4, jerusalem artichoke capsicum paste preparation process of the invention is simple, and fabrication cycle is short, is suitable for industrialized production.
Specific implementation mode
With reference to specific embodiment, invention is further described in detail.
Embodiment 1
A kind of jerusalem artichoke capsicum paste, is mainly made of the raw material of following parts by weight：180 parts of jerusalem artichoke, 120 parts of peanut, sesame 30
Part, 60 parts of fresh capsicum, 80 parts of garlic, 40 parts of ginger, 200 parts of peanut oil, 3 parts of Zanthoxylum essential oil, 0.5 part of spice, 30 parts of salt, taste
20 parts of essence；
The wherein described spice is made of the raw material of following parts by weight：It is 0.02 part octagonal, 0.04 part of fennel seeds, cassia bark 0.04
Part, 0.25 part of Chinese prickly ash, 0.15 part of black pepper.
The preparation method of above-mentioned jerusalem artichoke capsicum paste, including following procedure of processing：
（1）Pretreatment of raw material：
A, jerusalem artichoke：Jerusalem artichoke fresh, that maturity is good is selected, surface impurity is removed, epidermis is scraped off with knife, is rejected and is rotted, becomes
3mm sheets are cut into color position after being cleaned with clear water, and 90 DEG C of blanching 3min are pulled out, drained, and jerusalem artichoke fourth is cut into dicer,
It is soaked in 0.04% aqueous citric acid solution；
B, peanut, sesame：It selects full grains, the peanut raw material that not damaged, nothing is gone mouldy, impurity is removed, in 130 DEG C of high temperature
Lower baking 6min is ground into peanut grain to there is roasted peanut fragrance, cooling rear peeling with Universalpulverizer；Sesame with small fire fry to
Surface is golden yellow；
C, fresh capsicum：Fleshy hypertrophy commercially available pimiento is selected, cleaning removes stalk and seed, 90 DEG C of blanching 2min dice, add
Enter 2~3 times of water of capsicum weight, capsicum slurry is broken into beater；
D, garlic, ginger：The garlic that full, nothing is gone mouldy is selected, peeling, slice are put into 2 times of garlic weight, 85 DEG C, pH
Blanching 3min, is pulled out in 4.5 aqueous citric acid solutions, cooling, and smashed garlic is made after crushing and beating；Ginger decortication, cleaning, crushing and beating
After bruised ginger is made；
（2）Jerusalem artichoke capsicum paste makes：
Jerusalem artichoke fourth is pulled out, is drained, and is divided into two parts, capsicum slurry, salt are added in a part of jerusalem artichoke fourth, stirring is equal
It is even, another part jerusalem artichoke fourth is broken into jerusalem artichoke slurry with beater；Peanut oil is poured into frying pan, it is big to burn to a cigarette（150~170
℃）, it is added smashed garlic, bruised ginger, sesame, quick-fried adds peanut grain and stir-fries out peanut fragrance, the jerusalem artichoke fourth mixed is added to crisp fragrant
It fries, adds jerusalem artichoke slurry, spice, continue frying, concentration 8min, drench into Zanthoxylum essential oil, be eventually adding monosodium glutamate, it is off the pot；
（3）Canned, exhaust, sterilization, cooling：
By step（2）Obtained jerusalem artichoke capsicum paste is filled to while hot in pretreated canned bottle, is placed in 90 DEG C of water-baths
It in pot, waits for that sauce central temperature reaches 85 DEG C, atmospheric exhaust 10min, is sealed with can Cover whirling Machine, 121 DEG C, 0.11 MPa sterilizations
Then 15min uses cool water shower, sub-sectional cooling is to 35 DEG C；The outer droplet of bottle is dried after cooling, passed examination is labelled, dress
Case, storage.
Sensory evaluation is carried out to the jerusalem artichoke capsicum paste being prepared, standards of grading are as shown in table 1.
Jerusalem artichoke capsicum paste sensory evaluation scores standard
Its specific sensory evaluation is as follows：Sauce body is in cerise, and jerusalem artichoke, capsicum are clearly demarcated, and uniform color gives off a strong fragrance, and is no different
Taste, sauce is plentiful, no astringent sense and bitter taste, and jerusalem artichoke, peanut, capsicum taste harmony are good.
Embodiment 2
A kind of jerusalem artichoke capsicum paste, is mainly made of the raw material of following parts by weight：150 parts of jerusalem artichoke, 100 parts of peanut, sesame 20
Part, 50 parts of fresh capsicum, 50 parts of garlic, 30 parts of ginger, 150 parts of sunflower oil, 1 part of Zanthoxylum essential oil, 0.1 part of spice, 20 parts of salt,
15 parts of monosodium glutamate；
The wherein described spice is made of the raw material of following parts by weight：0.02 part of fennel seeds, 0.02 part of cassia bark, Chinese prickly ash 0.02
Part, 0.04 part of pepper.
The preparation method of above-mentioned jerusalem artichoke capsicum paste, including following procedure of processing：
（1）Pretreatment of raw material：
A, jerusalem artichoke：Jerusalem artichoke fresh, that maturity is good is selected, surface impurity is removed, scrapes off epidermis, rejects rotten, discoloration portion
4mm sheets are cut into position after being cleaned with clear water, and 80 DEG C of blanching 5min are pulled out, drained, are cut into jerusalem artichoke fourth with dicer, are soaked in
In 0.03% aqueous citric acid solution；
B, peanut, sesame：It selects full grains, the peanut raw material that not damaged, nothing is gone mouldy, impurity is removed, in 120 DEG C of high temperature
Lower baking 10min is ground into peanut grain to there is roasted peanut fragrance, cooling rear peeling with Universalpulverizer；Sesame is fried with small fire
It is golden yellow to surface；
C, fresh capsicum：Fleshy hypertrophy commercially available pimiento is selected, cleaning removes stalk and seed, 80 DEG C of blanching 3min dice, add
Enter 2~3 times of water of capsicum weight, capsicum slurry is broken into beater；
D, garlic, ginger：The garlic that full, nothing is gone mouldy is selected, peeling, slice are put into 2 times of garlic weight, 80 DEG C, pH
Blanching 3min, is pulled out in 4.5 aqueous citric acid solutions, cooling, and smashed garlic is made after crushing and beating；Ginger decortication, cleaning, crushing and beating
After bruised ginger is made；
（2）Jerusalem artichoke capsicum paste makes：
Jerusalem artichoke fourth is pulled out, is drained, and is divided into two parts, capsicum slurry, salt are added in a part of jerusalem artichoke fourth, stirring is equal
It is even, another part jerusalem artichoke fourth is broken into jerusalem artichoke slurry with beater；Sunflower oil is poured into frying pan, it is big to burn to a cigarette（170℃）,
It is added smashed garlic, bruised ginger, sesame, quick-fried adds peanut grain and stir-fries out peanut fragrance, the jerusalem artichoke fourth stir-fry mixed is added to crisp fragrant
It is ripe, jerusalem artichoke slurry, spice are added, continues frying, concentration 5min, drenches into Zanthoxylum essential oil, be eventually adding monosodium glutamate, it is off the pot；
（3）Canned, exhaust, sterilization, cooling：
By step（2）Obtained jerusalem artichoke capsicum paste is filled to while hot in pretreated canned bottle, is placed in 90 DEG C of water-baths
It in pot, waits for that sauce central temperature reaches 80 DEG C, atmospheric exhaust 10min, is sealed with can Cover whirling Machine, 121 DEG C, 0.08 MPa sterilizations
Then 20min uses cool water shower, sub-sectional cooling is to 30 DEG C；The outer droplet of bottle is dried after cooling, passed examination is labelled, dress
Case, storage.
Its specific sensory evaluation is as follows：Sauce body takes on a red color, and jerusalem artichoke, capsicum are clearly demarcated, with jerusalem artichoke, peanut, capsicum it is peculiar
Fragrance, sauce is less, no astringent sense and bitter taste, and jerusalem artichoke, peanut, capsicum taste harmony are general.
Embodiment 3
A kind of jerusalem artichoke capsicum paste, is mainly made of the raw material of following parts by weight：200 parts of jerusalem artichoke, 150 parts of peanut, sesame 50
Part, 80 parts of fresh capsicum, 100 parts of garlic, 50 parts of ginger, 250 parts of rice bran oil, 4 parts of Zanthoxylum essential oil, 1 part of spice, 40 parts of salt, taste
25 parts of essence；
The wherein described spice is made of the raw material of following parts by weight：It is 0.04 part octagonal, 0.08 part of fennel seeds, cassia bark 0.08
Part, 0.5 part of Chinese prickly ash, 0.3 part of pepper.
The preparation method of above-mentioned jerusalem artichoke capsicum paste, including following procedure of processing：
（1）Pretreatment of raw material：
A, jerusalem artichoke：Jerusalem artichoke fresh, that maturity is good is selected, surface impurity is removed, scrapes off epidermis, rejects rotten, discoloration portion
5mm sheets are cut into position after being cleaned with clear water, and 85 DEG C of blanching 4min are pulled out, drained, are cut into jerusalem artichoke fourth with dicer, are soaked in
In 0.05% aqueous citric acid solution；
B, peanut, sesame：It selects full grains, the peanut raw material that not damaged, nothing is gone mouldy, impurity is removed, in 120 DEG C of high temperature
Lower baking 10min is ground into peanut grain to there is roasted peanut fragrance, cooling rear peeling with Universalpulverizer；Sesame is fried with small fire
It is golden yellow to surface；
C, fresh capsicum：Fleshy hypertrophy commercially available pimiento is selected, cleaning removes stalk and seed, 85 DEG C of blanching 3min dice, add
Enter 2~3 times of water of capsicum weight, capsicum slurry is broken into beater；
D, garlic, ginger：The garlic that full, nothing is gone mouldy is selected, peeling, slice are put into 2 times of garlic weight, 90 DEG C, pH
Blanching 2min, is pulled out in 4.5 aqueous citric acid solutions, cooling, and smashed garlic is made after crushing and beating；Ginger decortication, cleaning, crushing and beating
After bruised ginger is made；
（2）Jerusalem artichoke capsicum paste makes：
Jerusalem artichoke fourth is pulled out, is drained, and is divided into two parts, capsicum slurry, salt are added in a part of jerusalem artichoke fourth, stirring is equal
It is even, another part jerusalem artichoke fourth is broken into jerusalem artichoke slurry with beater；Rice bran oil is poured into frying pan, it is big to burn to a cigarette（130℃）, add
Entering smashed garlic, bruised ginger, sesame, quick-fried adds peanut grain and stir-fries out peanut fragrance, the jerusalem artichoke fourth mixed is added and fries to crisp fragrant,
Jerusalem artichoke slurry, spice are added, continues frying, concentration 10min, drenches into Zanthoxylum essential oil, be eventually adding monosodium glutamate, it is off the pot；
（3）Canned, exhaust, sterilization, cooling：
By step（2）Obtained jerusalem artichoke capsicum paste is filled to while hot in pretreated canned bottle, is placed in 95 DEG C of water-baths
It in pot, waits for that sauce central temperature reaches 90 DEG C, atmospheric exhaust 15min, is sealed with can Cover whirling Machine, 121 DEG C, 0.11 MPa sterilizations 25
Then min uses cool water shower, sub-sectional cooling is to 35 DEG C；The outer droplet of bottle is dried after cooling, passed examination is labelled, vanning,
Storage.
Its specific sensory evaluation is as follows：Sauce body is in cerise, and jerusalem artichoke, capsicum are clearly demarcated, uniform color, jerusalem artichoke, peanut, capsicum
Peculiar fragrance it is apparent, sauce body stiff, no astringent sense and bitter taste, jerusalem artichoke, peanut, capsicum taste harmony are good.
Except the peanut oil, sunflower oil and rice bran oil referred in above-described embodiment, can also select soybean oil, soybean oil,
One or several kinds in rapeseed oil, cottonseed oil, corn oil, olive oil, tea-seed oil.
Claims (4)
1. a kind of jerusalem artichoke capsicum paste, which is characterized in that be mainly made of the raw material of following parts by weight：150~200 parts of jerusalem artichoke, flower
It is 100~150 parts raw, 20~50 parts of sesame, 50~80 parts of fresh capsicum, 50~100 parts of garlic, 30~50 parts of ginger, vegetable oil 150
~250 parts, 1~4 part of Zanthoxylum essential oil, 0.1~1 part of spice, 20~40 parts of salt, 15~25 parts of monosodium glutamate；
Wherein the spice is made of the raw material of following parts by weight：It is 0~0.04 part octagonal, 0.02~0.08 part of fennel seeds,
0.02~0.08 part of cassia bark, 0.02~0.5 part of Chinese prickly ash, 0.04~0.3 part of pepper；
It processes to obtain by following steps：
（1）Pretreatment of raw material：
A, jerusalem artichoke：Jerusalem artichoke fresh, that maturity is good is selected, surface impurity is removed, scrapes off epidermis, rotten, discoloration position is rejected, uses
Clear water is cut into 3~5mm sheets after cleaning, and 80~90 DEG C of 3~5min of blanching are pulled out, drained, are cut into jerusalem artichoke fourth, are soaked in 0.03
In~0.05% aqueous citric acid solution；
B, peanut, sesame：It selects full grains, the peanut raw material that not damaged, nothing is gone mouldy, impurity is removed, in 120~150 DEG C of height
Lower 5~the 10min of baking of temperature is ground into peanut grain to there is roasted peanut fragrance, cooling rear peeling；Sesame is fried with small fire to surface gold
It is yellow；
C, fresh capsicum：Fleshy hypertrophy commercially available pimiento is selected, cleaning removes stalk and seed, 80~90 DEG C of 2~3min of blanching, fishing
Go out, dice, the water of 2~3 times of capsicum weight is added, capsicum slurry is broken into beater；
D, garlic, ginger：Select it is full, without the garlic that goes mouldy, remove the peel, slice, be placed in 2~3 times of garlic weight, 80~90 DEG C,
2~3min of blanching, is pulled out in the aqueous citric acid solution of pH 4.5, cooling, and smashed garlic is made after crushing and beating；Ginger decortication, cleaning,
Bruised ginger is made after crushing and beating；
（2）Jerusalem artichoke capsicum paste makes：
Jerusalem artichoke fourth is pulled out, is drained, and is divided into two parts, capsicum slurry, salt are added in a part of jerusalem artichoke fourth, stirs evenly, will
Another part jerusalem artichoke fourth breaks into jerusalem artichoke slurry with beater；Vegetable oil is poured into frying pan, is burnt with big to cigarette is played, smashed garlic, ginger is added
End, sesame, quick-fried add peanut grain and stir-fry out peanut fragrance, the jerusalem artichoke fourth mixed is added and fries, adds jerusalem artichoke to crisp fragrant
Slurry, spice continue frying, concentrate 5~10min, drench into Zanthoxylum essential oil, be eventually adding monosodium glutamate, off the pot；
（3）Canned, exhaust, sterilization, cooling：
By step（2）Obtained jerusalem artichoke capsicum paste is filled to while hot in pretreated canned bottle, is placed in 90~95 DEG C of water-baths
In, wait for that sauce body central temperature reaches 80~90 DEG C, 10~15min of atmospheric exhaust is sealed by can Cover whirling Machine, 121 DEG C, 0.08
~0.11 MPa sterilizes 15~25 min, then uses cool water shower, sub-sectional cooling is to 30~35 DEG C；The outer water of bottle is dried after cooling
Pearl, passed examination are labelled, and are cased, storage.
2. jerusalem artichoke capsicum paste as described in claim 1, which is characterized in that be mainly made of the raw material of following parts by weight：Jerusalem artichoke
180 parts, 120 parts of peanut, 30 parts of sesame, 60 parts of fresh capsicum, 80 parts of garlic, 40 parts of ginger, 200 parts of vegetable oil, 3 parts of Zanthoxylum essential oil,
0.5 part of spice, 30 parts of salt, 20 parts of monosodium glutamate；
Wherein the spice is made of the raw material of following parts by weight：It is 0.02 part octagonal, 0.04 part of fennel seeds, cassia bark 0.04
Part, 0.25 part of Chinese prickly ash, 0.15 part of black pepper.
3. jerusalem artichoke capsicum paste as claimed in claim 1 or 2, which is characterized in that the vegetable oil selects soybean oil, vegetable seed
One or several kinds in oil, cottonseed oil, sunflower oil, corn oil, peanut oil, rice bran oil, olive oil, tea-seed oil.
4. jerusalem artichoke capsicum paste as described in claim 1, which is characterized in that step（2）Described in vegetable oil burnt extremely with big
150~170 DEG C.
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| CN106616863A (en) * | 2016-09-21 | 2017-05-10 | 徐州工程学院 | Method for processing emerald green flavor nutritional paste |
| CN106858487A (en) * | 2016-12-30 | 2017-06-20 | 西藏天麦力健康品有限公司 | A kind of turnip sauce and its processing method |
| CN108925964A (en) * | 2018-06-21 | 2018-12-04 | 竹溪县佳兴魔芋食品有限公司 | A kind of mouthfeel Q bullet konjaku sauce and production method |
| CN108835605A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of jerusalem artichoke thick chilli sauce and preparation method thereof |
| CN110604293A (en) * | 2019-09-16 | 2019-12-24 | 江苏农爱田生物科技有限公司 | Canned garlic and jerusalem artichoke and preparation method thereof |
| CN111000209A (en) * | 2019-12-24 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Jerusalem artichoke chilli sauce and preparation method thereof |
| CN111869857A (en) * | 2020-06-09 | 2020-11-03 | 新疆林科院经济林研究所 | Fresh and crisp walnut chili sauce and preparation method thereof |
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| CN103637131A (en) * | 2013-11-01 | 2014-03-19 | 王宏 | Jerusalem artichoke with hot and spicy sauce and preparation method thereof |
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