CN106260949A

CN106260949A - A kind of Fructus Capsici sauce of Sauce flavor

Info

Publication number: CN106260949A
Application number: CN201510264684.0A
Authority: CN
Inventors: 徐祖芳
Original assignee: Guizhou Xuyang Food (Group) Co Ltd
Current assignee: Guizhou Xuyang Food (Group) Co Ltd
Priority date: 2015-05-22
Filing date: 2015-05-22
Publication date: 2017-01-04

Abstract

The invention discloses the Fructus Capsici sauce of a kind of Sauce flavor, it is first to clean bright red hot pepper to dry, and soaks 5-20 days with soy sauce, wine, and the weight part ratio between soy sauce, rice wine and Fructus Capsici is: bright red hot pepper: soy sauce: rice wine=1: 1.2: 0.25；Then materials weight weighing is pressed；Bright red hot pepper is pulled out and minces；By the bright red hot pepper minced and the Rhizoma Zingiberis Recens minced, Bulbus Allii, rice wine, soy sauce, salt mixing and stirring；After fermenting 5-6 days bottling seal, fermentation temperature is 6-18 DEG C.This product maintains the composition of original bright red hot pepper, in Sauce flavor, fresh, fragrant, crisp, peppery, can make condiment, instant beans dish etc..

Description

A kind of Fructus Capsici sauce of Sauce flavor

Technical field

The present invention relates to appetizing food, the Fructus Capsici sauce of a kind of Sauce flavor.

Background technology

Fructus Capsici sauce is the flavoring agent that many people like eating, and the manufacture method of Fructus Capsici sauce is varied, the Guilin being widely known by the people The Fructus Capsici sauce of one of three essentials-essence be Bulbus Allii rice clean to appropriate bright red hot pepper, Semen Sojae Preparatum, stripping is minced after and appropriate salt Mix homogeneously, bottling seal a period of time make.

Summary of the invention

The invention aims to provide the Fructus Capsici sauce of a kind of Sauce flavor.The technical scheme realizing the object of the invention is:

The Fructus Capsici sauce of a kind of Sauce flavor, is made up of the raw material containing following weight parts proportioning: with soy sauce, rice wine leaching The bright red hot pepper 50-70 Bulbus Allii 9-13 Rhizoma Zingiberis Recens fragment 8-12 soy sauce 4-6 salt 9 steeped -13 rice wine 4-6.

The bright red hot pepper that described soy sauce, rice wine soaked, the weight part ratio between soy sauce, rice wine and Fructus Capsici is: Bright red hot pepper: soy sauce: rice wine=1: 1.2: 0.25, soak time is 5-20 days.

Described rice wine is the three flower rice wine of 53 degree.

The Fructus Capsici sauce of a kind of Sauce flavor, uses following steps to make:

(1) dry clean for bright red hot pepper, soak 5-20 days, between soy sauce, rice wine and Fructus Capsici with soy sauce, rice wine Weight part ratio be: bright red hot pepper: soy sauce: rice wine=1: 1.2: 0.25；

(2) by above-mentioned materials weight weighing；

(3) bright red hot pepper is pulled out mince；

(4) by the bright red hot pepper minced and the Rhizoma Zingiberis Recens minced, Bulbus Allii, rice wine, soy sauce, salt mixing and stirring；

(5) fermentation 5-6 days after bottling seal, fermentation temperature is 6-18 DEG C.

The invention have the advantage that this product maintains the composition of original bright red hot pepper, in Sauce flavor, fresh, fragrant, Crisp, peppery, condiment, instant beans dish etc. can be made.

Detailed description of the invention

Embodiment:

The method making the Fructus Capsici sauce of 100 kilograms of Sauce flavors, comprises the steps:

(1) dry clean for bright red hot pepper, soak 15 days with three flower rice wine of soy sauce, 53 degree, soy sauce, three flowers Weight part ratio between rice wine and Fructus Capsici is: bright red hot pepper: soy sauce: three flower rice wine=1: 1.2: 0.25 (2) By materials weight weighing: the bright red hot pepper 60 kilograms soaked with soy sauce, rice wine, Bulbus Allii 10 is public Jin, Rhizoma Zingiberis Recens fragment 10 kilograms, 5 kilograms of soy sauce, salt 10 kilograms, three 5 kilograms of rice wine of flower；

(3) bright red hot pepper is pulled out mince；

(4) by the bright red hot pepper minced and the Rhizoma Zingiberis Recens minced, Bulbus Allii, three flower rice wine, soy sauce, salt mixing and stirring； After temperature conditions bottom fermentation 5-6 days of 6-18 DEG C, bottling seals.

Claims

1. a Fructus Capsici sauce for Sauce flavor, is characterized in that: by the raw material containing following weight parts proportioning through mincing, Mixing and stirring, sealing are made: the bright red hot pepper 50-70 Bulbus Allii 9-soaked with soy sauce, wine 13 Rhizoma Zingiberis Recens fragment 8-12 soy sauce 4-6 salt 9-13 rice wine 4-6.

Fructus Capsici sauce the most according to claim 1, is characterized in that: it is scarlet that described soy sauce, rice wine soaked Fructus Capsici, the weight part ratio between soy sauce, rice wine and Fructus Capsici is: bright red hot pepper: soy sauce: rice wine=1: 1.2: 0.25, soak time is 5-20 days.

Fructus Capsici sauce the most according to claim 1, is characterized in that: described rice wine is the three flower rice wine of 53 degree.

4. the Fructus Capsici sauce of the Sauce flavor described in claim 1, is characterized in that: use following steps to make:

(1) dry clean for bright red hot pepper, soak 5-20 days, between soy sauce, rice wine and Fructus Capsici with soy sauce, wine Weight part ratio be: bright red hot pepper: soy sauce: rice wine=1: 1.2: 0.25；

(2) materials weight weighing is pressed；

(3) bright red hot pepper is pulled out mince；

(4) by the bright red hot pepper minced and the Rhizoma Zingiberis Recens minced, Bulbus Allii, rice wine, soy sauce, salt mixing and stirring； After fermenting 5-6 days bottling seal, fermentation temperature is 6-18 DEG C.