CN106260957A - The manufacture method of hot pepper-pumpkin sauce - Google Patents

The manufacture method of hot pepper-pumpkin sauce Download PDF

Info

Publication number
CN106260957A
CN106260957A CN201510266087.1A CN201510266087A CN106260957A CN 106260957 A CN106260957 A CN 106260957A CN 201510266087 A CN201510266087 A CN 201510266087A CN 106260957 A CN106260957 A CN 106260957A
Authority
CN
China
Prior art keywords
sauce
pumpkin
fructus
cucurbitae moschatae
manufacture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510266087.1A
Other languages
Chinese (zh)
Inventor
徐祖芳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guizhou Xuyang Food (Group) Co Ltd
Original Assignee
Guizhou Xuyang Food (Group) Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guizhou Xuyang Food (Group) Co Ltd filed Critical Guizhou Xuyang Food (Group) Co Ltd
Priority to CN201510266087.1A priority Critical patent/CN106260957A/en
Publication of CN106260957A publication Critical patent/CN106260957A/en
Pending legal-status Critical Current

Links

Abstract

A kind of manufacture method of hot pepper-pumpkin sauce, with Fructus Capsici and Fructus Cucurbitae moschatae as primary raw material, the pepper blank pickled by fresh chilli makes Fructus Capsici sauce, minced pumpkin is made after fresh pumpkin peeling stripping and slicing steaming and decocting, again by minced pumpkin and Sal dissolved in boiled water, mix with Fructus Capsici sauce and vegetable oil, after heating, make finished product through operations such as homogenizing, fill, sterilizings.The hot pepper-pumpkin sauce beans body using this technique to prepare is fine and smooth, thick, there is Fructus Cucurbitae moschatae and the distinctive local flavor of fermented capsicum, and nutritious, instant and culinary art, can be widely used for cake adjust fall into, dip in food, seafood, river fresh dip in food, roast smear, the steaming and decocting seasoning etc. of vegetable.

Description

The manufacture method of hot pepper-pumpkin sauce
Technical field
The present invention relates to a kind of composite seasoning sauce and processing method thereof, it is main for being specifically related to one with Fructus Capsici and Fructus Cucurbitae moschatae Raw material, the hot pepper-pumpkin sauce with sweet peppery taste made according to technological processes such as beating beans, allotment, homogenizing Processing method.
Background technology
Beans class is one of important flavoring agent in daily life, different according to the raw material used when making, generally Can be divided into flour paste class, salted and fermented soya paste class, sweet rice beans, broad bean paste, Fructus Capsici sauce, peanut butter, sesame paste, caviar, Semen Sojae Preparatum, fruit jam, vegetable sauce, shrimp paste and meat pulp.Composite seasoning sauce is Basis flavouring agent, is equipped with other adjuvants multiple, according to a certain percentage through having that certain processing technique is made Different local characteristics and the jam product of local flavor, because it has the feature of special taste, instant, deep by wide Big consumers.At present, the composite seasoning sauce sold on the market is of a great variety, processing technique also each not phase With, therefore, on the basis of existing, exploitation has the composite seasoning sauce of novel mouthfeel and has the most wide market Prospect.
Fructus Cucurbitae moschatae is the nutritional health food with several functions, rich in saccharide, protein, aminoacid, carotene And various trace element, there is the functions such as invigorating the spleen and replenishing QI, anti-inflammatory analgetic, removing toxic substances parasite killing simultaneously, can be the most pre- The diseases such as anti-diabetes, hypertension, hepatitis, nephritis, have the highest nutritive value and medical value.Peppery Green pepper is common vegetable and important flavoring agent, does not contain only abundant vitamin C, and has warming middle-JIAO Cold expelling, effect of invigorating the stomach and promoting digestion.Therefore, with Fructus Cucurbitae moschatae and Fructus Capsici, the series of products as development of raw materials have very well Health value and good development prospect.
At present, the Fructus Capsici sauce abundant species made for primary raw material with Fructus Capsici, divide according to product special flavour, more Common are spicy sauce, chilli sauce and garlic sauce, and fruit flavor chili paste be relatively fewer, product many with Pericarpium Zanthoxyli, Bulbus Allii, mushroom, seafood etc. form for adjuvant allotment.Existing pumpkin paste is then many with Fructus Cucurbitae moschatae for primary raw material warp Steaming and decocting, beating the processes such as beans, allotment and form, mouthfeel is based on sweet, and kind is single.Recently, novel multiple The exploitation closing pumpkin paste gradually receives publicity, some new products such as low sugar Fructus Cucurbitae moschatae bitter gourd sauce, healthcare pumpkin cattle Existing relevant report such as the research of meat pulp etc..On the basis of tradition pumpkin paste and Fructus Capsici sauce processing technology, in conjunction with Distinctive processing technique, with Fructus Capsici and Fructus Cucurbitae moschatae as primary raw material, develops unique flavor, the Fructus Capsici of nourishing healthy Pumpkin paste has good market prospect.
Summary of the invention
The technical problem to be solved is: for being combined as main material production with Fructus Capsici and Fructus Cucurbitae moschatae at present The gaps in market of season sauce, it is provided that the manufacture method of a kind of hot pepper-pumpkin sauce with sweet peppery taste, During making, allocate by a certain percentage with fermentation pepper sauce after well-done for clean peeling Fructus Cucurbitae moschatae is played beans Become both there is fragrance and the pungent of fermented capsicum, there is again the sweet taste of Fructus Cucurbitae moschatae and the hot pepper-pumpkin sauce of sophistication. In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is: the making of a kind of hot pepper-pumpkin sauce Method: the method is to take minced pumpkin 5-15 part and the mixing of Sal 0-1 part by weight, adds boiled water 1-2 Part is also stirred, and adds Fructus Capsici sauce 10 parts and vegetable oil 1-2 part, is heated to 90~100 DEG C, adds It is stirred continuously during heat;The beans of heating is entered colloid mill homogenizing 2~(colloid mill can be adjusted to minimum 3 times Gap), until beans body is fine and smooth uniformly, finally bottling, sterilizing.
Vegetable oil, is heated to 100 DEG C, is stirred continuously in order to avoid burning during heating, proceeds to clean container standby, will add The beans that heat is crossed with colloid mill colloid mill three times until beans body is fine and smooth uniformly, in 100 DEG C of sterilizing 12min after bottling Get product.
Embodiment 3
Take 100kg minced pumpkin and 5kg Sal, pour 15kg boiled water into and stir, add 100kg Fructus Capsici sauce And 15kg
Vegetable oil, is heated to 95 DEG C, is stirred continuously in order to avoid burning during heating, proceeds to clean container standby, will heating The beans colloid mill colloid mill twice crossed is until beans body is fine and smooth uniformly, in 98 DEG C of sterilizing 15min and get final product after bottling Finished product [0007] above-mentioned minced pumpkin is that Fructus Cucurbitae moschatae cleans to be cut into the length of side after capsule is removed in peeling be 2~4cm, thickness Being the fritter of 1~2cm, steaming and decocting 25~35min at 90~100 DEG C, until Fructus Cucurbitae moschatae boils deliquescing After, make pureed with electric crusher.Above-mentioned south
Melon is that color is golden yellow, meat is plump, content of starch is high, without rotten and the most ripe Fructus Cucurbitae moschatae, particularly honey This Fructus Cucurbitae moschatae or yellow wolf pumpkin.
Above-mentioned Fructus Capsici sauce be take bright-colored, micro-peppery, fermenting aroma is strong, the pepper blank of free from extraneous odour utilize make beans machine Make.And the manufacture method of pepper blank is existing common technology, it is possible to use following manufacture method: fresh Fructus Capsici plucks the circle section being cut into 0.3-0.5cm after the base of a fruit is cleaned, by every 160 jin of Fructus Capsici salt addings 46 jin, water The ratio of 40 jin, crispness retaining agent 400g and colour fixative 200g is by adjuvant (crispness retaining agent and colour fixative) powder Add to after broken in the Fructus Capsici cut and stir, then the Fructus Capsici after mixing is poured into and is lined with In the pickling pool of 0.08mm thickness plastic sheeting, it is layered lay, takes off flat tracking tramping, treat sample distance pond mouth 30cm Time uniformly sprinkle 100kg Sal on surface, build with plastic sheeting and build with bamboo clappers again after pressing is tamping, and Compress with stone and seal, cover wooden cover, can uncap after 20-30 days and take, need before processing to use clear water Rinse desalination until filtrate is limpid the most muddy, after draining.Make the fresh chilli preferred tribute green pepper of pepper blank. Above-mentioned sterilizing is in 95~100 DEG C of sterilizing 12-18min.
With prior art ratio, the invention has the beneficial effects as follows:
1, the hot pepper-pumpkin sauce beans body using this technique to prepare is fine and smooth, thick, has Fructus Cucurbitae moschatae and fermented capsicum is distinctive Wind Taste, taste is sweet, micro-peppery, is a kind of special taste, featured NEW TYPE OF COMPOSITE tartar sauce.
2, product purpose is extensive, instant and culinary art, can be used for cake adjust fall into, cake dips in food, seafood, river are fresh Dip in food, barbecue is smeared, the steaming and decocting seasoning etc. of vegetable.
3, product select the Fructus Capsici of improved seeds and Fructus Cucurbitae moschatae as processing raw material, containing multiple beneficial composition and various micro- Secondary element, nutritious, edible safety, meet the healthy living theory of modern.
Detailed description of the invention
Preparing minced pumpkin: Fructus Cucurbitae moschatae cleans to be cut into the length of side after capsule is removed in peeling be 2~4cm, thickness is 1~2cm Fritter, 90~100 DEG C of steaming and decocting 30min in food steamer, until after Fructus Cucurbitae moschatae boils deliquescing, making minced pumpkin. Make Fructus Capsici sauce: take fresh tribute green pepper and pluck the circle section being cut into 0.3-0.5cm after the base of a fruit is cleaned, by every 160 jin Adjuvant (is protected by Fructus Capsici salt adding 46 jin, 40 jin of water, the ratio of crispness retaining agent 400g and colour fixative 200g Crisp dose and colour fixative) pulverize after in the Fructus Capsici adding to cut and stir, then after mixing Fructus Capsici is poured in the pickling pool being lined with 0.08mm thickness plastic sheeting, is layered lay, takes off flat tracking tramping, treats sample Uniformly sprinkle 100kg Sal on surface during distance pond mouth 30cm, build after pressing is tamping with plastic sheeting Build with bamboo clappers again, and compress sealing with stone, cover wooden cover, can uncap after 25 days and take, add Need before work with clear water flushing desalination until filtrate is limpid the most muddy, after draining, i.e. obtain pepper blank, then by Fructus Capsici Base utilization is made beans machine and is made Fructus Capsici sauce.
Embodiment 1:
Take 60kg minced pumpkin and 1kg Sal, pour 12kg boiled water into and stir, add 100kg Fructus Capsici sauce With 12kg vegetable oil, being heated to 90 DEG C, being stirred continuously during heating in order to avoid burning, proceed to clean container standby, By heated beans colloid mill colloid mill twice until beans body is fine and smooth uniformly, in 95 DEG C of sterilizings after bottling 18min gets product.
Embodiment 2
Take 150kg minced pumpkin and 10kg Sal, pour 20kg boiled water into and stir, add 100kg Fructus Capsici sauce and 20kg。

Claims (5)

1. the manufacture method of a hot pepper-pumpkin sauce, it is characterised in that: the method is to take minced pumpkin by weight 5-15 part and the mixing of Sal 0-1 part, add boiled water 1-2 part and stir, adding Fructus Capsici sauce 10 parts With vegetable oil 1-2 part, it is heated to 90~100 DEG C, is stirred continuously during heating, then the beans of heating is entered Colloid mill homogenizing 2~3 times, until beans body is fine and smooth uniformly, finally bottling, sterilizing.
2. the manufacture method of hot pepper-pumpkin sauce as claimed in claim 1, it is characterised in that: described minced pumpkin Being that Fructus Cucurbitae moschatae cleans to be cut into the length of side after capsule is removed in peeling be 2~4cm, thickness is the fritter of 1~2cm, in 90~100 DEG C of steaming and decoctings 25~35min, until after Fructus Cucurbitae moschatae boils deliquescing, making pureed.
3. the manufacture method of hot pepper-pumpkin sauce as claimed in claim 2, it is characterised in that: described Fructus Cucurbitae moschatae is Color is golden yellow, meat is plump, content of starch is high, without rotten and the most ripe this Fructus Cucurbitae moschatae of honey or yellow wolf Fructus Cucurbitae moschatae.
4. the manufacture method of hot pepper-pumpkin sauce as claimed in claim 1, it is characterised in that: described Fructus Capsici sauce Be take bright-colored, micro-peppery, fermenting aroma is strong, the pepper blank of free from extraneous odour utilizes and makes beans machine and make.
5. the manufacture method of hot pepper-pumpkin sauce as claimed in claim 1, it is characterised in that: described sterilizing is In 95~100 DEG C of sterilizing 12-18min.
CN201510266087.1A 2015-05-22 2015-05-22 The manufacture method of hot pepper-pumpkin sauce Pending CN106260957A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510266087.1A CN106260957A (en) 2015-05-22 2015-05-22 The manufacture method of hot pepper-pumpkin sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510266087.1A CN106260957A (en) 2015-05-22 2015-05-22 The manufacture method of hot pepper-pumpkin sauce

Publications (1)

Publication Number Publication Date
CN106260957A true CN106260957A (en) 2017-01-04

Family

ID=57633019

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510266087.1A Pending CN106260957A (en) 2015-05-22 2015-05-22 The manufacture method of hot pepper-pumpkin sauce

Country Status (1)

Country Link
CN (1) CN106260957A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360531A (en) * 2016-08-29 2017-02-01 界首市宏源家庭农场 Spicy selenium-enriched pumpkin sauce

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342488A (en) * 2011-09-02 2012-02-08 湖南兴薇农业发展有限公司 Method for making hot pepper-pumpkin sauce

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342488A (en) * 2011-09-02 2012-02-08 湖南兴薇农业发展有限公司 Method for making hot pepper-pumpkin sauce

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360531A (en) * 2016-08-29 2017-02-01 界首市宏源家庭农场 Spicy selenium-enriched pumpkin sauce

Similar Documents

Publication Publication Date Title
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN102342488A (en) Method for making hot pepper-pumpkin sauce
CN104106757A (en) Health care ham tofu stuffed steamed bun
CN103637129A (en) Health-care sauced garlic and preparation method thereof
CN103202453A (en) Composite tomato seasoning with fruit feel and preparation method thereof
CN104432140A (en) Preparation method of shredded beef
CN105918900A (en) Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof
CN103750275A (en) Peanut meal chilli sauce and preparation method thereof
CN104365779A (en) Method for making sweet potato and chestnut biscuits
CN104431965A (en) Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells
CN104106758A (en) Flavor corn crab roe bread and preparation method thereof
CN103976228A (en) Pork trotter beautifying porridge and preparation method thereof
CN1923043A (en) Gen-seng pig's feet product and method for manufacturing same
CN104431969A (en) Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste
KR101170803B1 (en) Mixture meat, seafood stew containing mixture meat and its cooking method
CN106260957A (en) The manufacture method of hot pepper-pumpkin sauce
CN104489031A (en) Preparation method of biscuit with sweet potato and chestnut
CN109105869A (en) A kind of vinegar-pepper river snail meat pulp and preparation method thereof
CN104171891A (en) Salty bitter gourd jasmine faint scent noodles and preparation method thereof
CN103549338A (en) Nutritional sauce cabbages and preparation method thereof
CN106942682A (en) The manufacture craft of clearing-oil chafing dish bottom flavorings
CN106256243A (en) The cooking methods in curried beef steak face
CN102771756B (en) Shrimp roe chilli sauce and making method thereof
KR101866365B1 (en) Soybean sprout jham-pong and manufacturing method thereof
CN105394716A (en) Spleen invigorating and food digesting multi-flavor chili sauce and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20170104

WD01 Invention patent application deemed withdrawn after publication