CN105901666A - Spicy type pepper paste - Google Patents
Spicy type pepper paste Download PDFInfo
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- CN105901666A CN105901666A CN201610241336.6A CN201610241336A CN105901666A CN 105901666 A CN105901666 A CN 105901666A CN 201610241336 A CN201610241336 A CN 201610241336A CN 105901666 A CN105901666 A CN 105901666A
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- fructus capsici
- fructus
- old ginger
- sugar
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Abstract
A spicy type pepper paste is disclosed. Raw materials of the pepper paste per serving comprise 80-120 parts of hot pepper, 10-20 parts of pricklyash peel, 3-6 parts of fennel, 1-3 parts of old ginger, 3-6 parts of garlic, 1-3 parts of black sesame, 20-30 parts of rapeseed oil, 5-10 parts of sesame oil, 3-5 parts of table salt, 3-6 parts of chicken essence and 2-4 parts of sugar. A preparing method includes 1) a step of mincing the hot pepper, the pricklyash peel, the fennel, the old ginger, the garlic and the black sesame, adding the hot pepper, the pricklyash peel and the fennel into a pot, stir-frying until a cooked product is obtained, cooling and grinding into powder, 2) a step of adding the rapeseed oil into a pan, heating, adding the mined old ginger, the minced garlic and the minced black sesame into the hot oil, and fully stirring, 3) a step of adding powder prepared in the step 1) into a product of the step 2), adding the sesame oil, the table salt, the chicken essence and the sugar, allowing the oil to immerse the raw materials and fully stirring, and 4) a step of filling after a product of the step 3) is cooled. The pepper paste is simple to prepare, simple and convenient in steps and convenient to eat.
Description
Technical field
The present invention relates to a kind of spicy type Fructus Capsici sauce.
Background technology
Fructus Capsici sauce is flavoring agent relatively common on dining table, there is different lacol flavor Fructus Capsici sauce in each area, people also often use when cooking food, but the Fructus Capsici sauce in face often adds a lot of additive and preservative currently on the market, and taste is the most comprehensive, unfavorable to health and selectable fewer.
Summary of the invention
In order to solve problem above, it is an object of the invention to provide a kind of spicy type Fructus Capsici sauce.
The technical solution used in the present invention is:
A kind of spicy type Fructus Capsici sauce, the raw material every dose proportioning of described a kind of spicy type Fructus Capsici sauce is: 80-120 part Fructus Capsici, 10-20 part Pericarpium Zanthoxyli, 3-6 part Fructus Foeniculi, 1-3 part old ginger, 3-6 part Bulbus Allii, 1-3 part Semen Sesami Nigrum, 20-30 part Oleum Brassicae campestris, 5-10 part Oleum Sesami, 3-5 part edible salt, 3-6 part chicken essence, 2-4 part sugar.
The manufacture method of a kind of spicy type Fructus Capsici sauce is:
Step 1: raw material Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, old ginger, Bulbus Allii, Semen Sesami Nigrum are minced, puts in pot fry Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, be crushed into powder after cooling；
Step 2: Oleum Brassicae campestris is added in frying pan, heating, will the old ginger that mince, Bulbus Allii, Semen Sesami Nigrum addition deep fat stir,；
Step: 3: add the powder of step 1 in step 2, adds Oleum Sesami, edible salt, chicken essence, sugar, makes oil there not to be raw material, be then stirred continuously；
Step 4: fill after step 3 cools down.
The invention have the advantage that making is simple, step is easy, instant.
Below in conjunction with detailed description of the invention, the present invention is described in further detail.
Detailed description of the invention
Embodiment 1
A kind of spicy type Fructus Capsici sauce, raw material every dose proportioning is: 80 portions of Fructus Capsicis, 10 portions of Pericarpium Zanthoxylies, 3 portions of Fructus Foeniculis, 1 portion of old ginger, 3 portions of Bulbus Alliis, 1 portion of Semen Sesami Nigrum, 20 portions of Oleum Brassicae campestriss, 5 portions of Oleum Sesami, 3 portions of edible salts, 3 portions of chicken essences, 2 portions of sugar.Manufacture method is: step 1: raw material Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, old ginger, Bulbus Allii, Semen Sesami Nigrum are minced, and Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi is put in pot and is fried, is crushed into powder after cooling；Step 2: Oleum Brassicae campestris is added in frying pan, heating, will the old ginger that mince, Bulbus Allii, Semen Sesami Nigrum addition deep fat stir,；Step: 3: add the powder of step 1 in step 2, adds Oleum Sesami, edible salt, chicken essence, sugar, makes oil there not to be raw material, be then stirred continuously；Step 4: fill after step 3 cools down, adds sugar and can carry fresh during making.
The present invention makes simply, and step is easy, instant.
Embodiment 2
A kind of spicy type Fructus Capsici sauce, raw material every dose proportioning is: 120 portions of Fructus Capsicis, 20 portions of Pericarpium Zanthoxylies, 6 portions of Fructus Foeniculis, 3 portions of old gingers, 6 portions of Bulbus Alliis, 3 portions of Semen Sesami Nigrums, 30 portions of Oleum Brassicae campestriss, 10 portions of Oleum Sesami, 5 portions of edible salts, 6 portions of chicken essences, 4 portions of sugar.Manufacture method is: step 1: raw material Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, old ginger, Bulbus Allii, Semen Sesami Nigrum are minced, and Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi is put in pot and is fried, is crushed into powder after cooling；Step 2: Oleum Brassicae campestris is added in frying pan, heating, will the old ginger that mince, Bulbus Allii, Semen Sesami Nigrum addition deep fat stir,；Step: 3: add the powder of step 1 in step 2, adds Oleum Sesami, edible salt, chicken essence, sugar, makes oil there not to be raw material, be then stirred continuously；Step 4: fill after step 3 cools down, adds sugar and can carry fresh during making.
The present invention makes simply, and step is easy, instant.
Embodiment 3
A kind of spicy type Fructus Capsici sauce, raw material every dose proportioning is: 100 portions of Fructus Capsicis, 15 portions of Pericarpium Zanthoxylies, 5 portions of Fructus Foeniculis, 2 portions of old gingers, 5 portions of Bulbus Alliis, 2 portions of Semen Sesami Nigrums, 25 portions of Oleum Brassicae campestriss, 8 portions of Oleum Sesami, 4 portions of edible salts, 5 portions of chicken essences, 3 portions of sugar.Manufacture method is: step 1: raw material Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, old ginger, Bulbus Allii, Semen Sesami Nigrum are minced, and Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi is put in pot and is fried, is crushed into powder after cooling；Step 2: Oleum Brassicae campestris is added in frying pan, heating, will the old ginger that mince, Bulbus Allii, Semen Sesami Nigrum addition deep fat stir,；Step: 3: add the powder of step 1 in step 2, adds Oleum Sesami, edible salt, chicken essence, sugar, makes oil there not to be raw material, be then stirred continuously；Step 4: fill after step 3 cools down, adds sugar and can carry fresh during making.
The present invention makes simply, and step is easy, instant.
Claims (2)
1. a spicy type Fructus Capsici sauce, it is characterised in that: the raw material every dose proportioning of described a kind of spicy type Fructus Capsici sauce is: 80-120 part Fructus Capsici, 10-20 part Pericarpium Zanthoxyli, 3-6 part Fructus Foeniculi, 1-3 part old ginger, 3-6 part Bulbus Allii, 1-3 part Semen Sesami Nigrum, 20-30 part Oleum Brassicae campestris, 5-10 part Oleum Sesami, 3-5 part edible salt, 3-6 part chicken essence, 2-4 part sugar.
A kind of spicy type Fructus Capsici sauce the most according to claim 1, it is characterised in that: the manufacture method of described spicy type Fructus Capsici sauce is:
Step 1: raw material Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, old ginger, Bulbus Allii, Semen Sesami Nigrum are minced, puts in pot fry Fructus Capsici, Pericarpium Zanthoxyli, Fructus Foeniculi, be crushed into powder after cooling；
Step 2: Oleum Brassicae campestris is added in frying pan, heating, will the old ginger that mince, Bulbus Allii, Semen Sesami Nigrum addition deep fat stir,；
Step: 3: add the powder of step 1 in step 2, adds Oleum Sesami, edible salt, chicken essence, sugar, makes oil there not to be raw material, be then stirred continuously；
Step 4: fill after step 3 cools down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241336.6A CN105901666A (en) | 2016-04-19 | 2016-04-19 | Spicy type pepper paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241336.6A CN105901666A (en) | 2016-04-19 | 2016-04-19 | Spicy type pepper paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901666A true CN105901666A (en) | 2016-08-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610241336.6A Pending CN105901666A (en) | 2016-04-19 | 2016-04-19 | Spicy type pepper paste |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418452A (en) * | 2016-09-29 | 2017-02-22 | 广州市汇吉科技企业孵化器有限公司 | Moringa oleifera fragrant and spicy sauce and preparation method thereof |
| CN107048339A (en) * | 2017-05-17 | 2017-08-18 | 绵阳市元祐科技有限公司 | One kind burns thick chilli sauce and preparation method thereof |
| CN109329872A (en) * | 2018-08-31 | 2019-02-15 | 璧佃开 | A kind of production method of fragrant spicy thick chilli sauce |
-
2016
- 2016-04-19 CN CN201610241336.6A patent/CN105901666A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418452A (en) * | 2016-09-29 | 2017-02-22 | 广州市汇吉科技企业孵化器有限公司 | Moringa oleifera fragrant and spicy sauce and preparation method thereof |
| CN107048339A (en) * | 2017-05-17 | 2017-08-18 | 绵阳市元祐科技有限公司 | One kind burns thick chilli sauce and preparation method thereof |
| CN109329872A (en) * | 2018-08-31 | 2019-02-15 | 璧佃开 | A kind of production method of fragrant spicy thick chilli sauce |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160831 |
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| WD01 | Invention patent application deemed withdrawn after publication |