CN106262590A - A kind of chili seasoning and preparation method thereof - Google Patents
A kind of chili seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN106262590A CN106262590A CN201610650715.0A CN201610650715A CN106262590A CN 106262590 A CN106262590 A CN 106262590A CN 201610650715 A CN201610650715 A CN 201610650715A CN 106262590 A CN106262590 A CN 106262590A
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- China
- Prior art keywords
- parts
- chilli
- stir
- chili seasoning
- add
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Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 22
- 239000003921 oil Substances 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 11
- 239000004006 olive oil Substances 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
- 235000012045 salad Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 241000209051 Saccharum Species 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 13
- 239000002304 perfume Substances 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013599 spices Nutrition 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 5
- 206010031009 Oral pain Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003350 kerosene Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000015076 Shorea robusta Nutrition 0.000 description 9
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of chili seasoning and preparation method thereof, this chili seasoning is prepared from by the raw material of following weight portion: chilli 4,000 4500 parts, salad oil 1,000 1200 parts, 300 350 parts of olive oil, 600 800 parts of Semen Sojae Preparatum, 100 150 parts of Pericarpium Zanthoxyli, 50 100 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), white sugar 50 70 parts, vinegar 300 350 parts, Rhizoma Zingiberis 100 150 parts, Sal 200 250 parts, Fructus Citri Limoniae juice 300 350 parts.The chili seasoning of the present invention has incorporated Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), the fragrance of Rhizoma Zingiberis, chilli more delicious and crisp after too small kerosene is fried, the Semen Sojae Preparatum added in this flavouring agent not only increase the fresh perfume degree of flavouring agent, and its quality tender mouth feel is more preferably, white sugar and vinegar there was added the freshness improving flavouring agent the most on the whole, it is relatively beneficial to improve the color and luster of flavouring agent and viscosity, allow flavouring agent outward appearance more allure, the finished product fragrance of this chili seasoning is unique, taste is aromatic, salty perfume (or spice) is peppery various, mouthfeel is fresh and tender, it is suitable for directly edible, can also add in various foods.
Description
Technical field
The present invention relates to field of seasoning, more precisely, be a kind of chili seasoning and preparation method thereof.
Background technology
Flavoring agent refers to increase the color of dish, promotes appetite, is of value to the accesary foods of health.It
Major function is to promote vegetable quality, meets the sense organ needs of consumer, thus stimulates appetite, and promotes health.From broad sense
On say, flavoring agent includes savory agent, acidic flavoring agent, sweeting agent, tasty agents and pungent pastil etc., as Sal, soy sauce, vinegar, monosodium glutamate, sugar
(separately stating), anise, Fructus Foeniculi, Pericarpium Zanthoxyli, mustard etc. all belong to this type of.
Chili seasoning is a kind of direct-edible dish to go with rice, steamed buns etc, uses commonplace condiment when being also and cook.At present
The chili seasoning sold on market is salty peppery has a surplus, but fresh fragrant not enough.
Summary of the invention
The present invention mainly solves the technical problem existing for prior art, thus provides a kind of salty perfume (or spice) peppery various, mouthfeel
Fresh and tender chili seasoning.
The above-mentioned technical problem of the present invention is mainly addressed by following technical proposals:
A kind of chili seasoning, is prepared from by the raw material of following weight portion: chilli 4000-4500 part, salad oil 1000-
1200 parts, olive oil 300-350 part, Semen Sojae Preparatum 600-800 part, Pericarpium Zanthoxyli 100-150 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 50-100 part, white sugar 50-70
Part, vinegar 300-350 part, Rhizoma Zingiberis 100-150 part, Sal 200-250 part, Fructus Citri Limoniae juice 300-350 part.
As preferred embodiment of the present invention, described chilli is sub warhead Fructus Capsici.
The invention also discloses the preparation method of this chili seasoning a kind of, comprise the steps of:
1. chilli is cleaned and dry, Rhizoma Zingiberis cut into serving pieces；
2. in pot, pour salad oil burn-out into 60-70 DEG C, add Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), dried ginger slice, by slag charge after fried 5-8 minute
Pull out；
3. oil is heated to 100-120 DEG C, pours chilli into, stir-fry continuously 10-13 minute, after taking the dish out of the pot, oil filtered off and cool down
To room temperature；
4. the chilli after fried is put into pulverizer to pulverize, make the width chip not less than 2mm, add white sugar and also stir
Mix uniformly；
5. in pot, pour olive oil burn-out into 70-80 DEG C, add Semen Sojae Preparatum and stir-fry 3-5 minute, add the vinegar 1-2 that continues to stir-fry and divide
Clock, adds the Fructus Capsici chip that 4. step prepares, and adds Sal and stir-fries 5-8 minute, takes the dish out of the pot and be cooled to room temperature, pours Fructus Citri Limoniae juice stirring into
Uniformly.
The chili seasoning of the present invention has incorporated the fragrance of Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis, chilli after too small kerosene is fried more
Adding delicious and crisp, the Semen Sojae Preparatum added in this flavouring agent not only increase the fresh perfume degree of flavouring agent, and its quality tender mouth feel is more preferably, in vain
Sugar, vinegar and Fructus Citri Limoniae juice there was added the freshness improving flavouring agent the most on the whole, be relatively beneficial to improve the color and luster of flavouring agent and
Viscosity, allows flavouring agent outward appearance more allure, and the finished product fragrance of this chili seasoning is unique, and taste is aromatic, and salty perfume (or spice) is peppery various,
Mouthfeel is fresh and tender, is suitable for directly edible, it is also possible to add in various foods.
Detailed description of the invention
Below the preferred embodiments of the present invention are described in detail so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that thus protection scope of the present invention is made apparent clear and definite defining.
[embodiment 1]
Take sub warhead chilli 4000g, salad oil 1000 g, olive oil 300g, Semen Sojae Preparatum 600g, Pericarpium Zanthoxyli 100g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 50g, white
Saccharum Sinensis Roxb. 50g, vinegar 300g, Rhizoma Zingiberis 100g, Sal 200g, Fructus Citri Limoniae juice 300g.Chilli is cleaned and dries, Rhizoma Zingiberis cut into serving pieces；?
Pour salad oil burn-out in Guo into 60 DEG C, add Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), dried ginger slice, after fried 8 minutes, slag charge is pulled out；Oil is heated
To 100 DEG C, pour chilli into, stir-fry continuously 13 minutes, after taking the dish out of the pot, oil filtered off and be cooled to room temperature；By the chilli after fried
Put into pulverizer to pulverize, make the width chip not less than 2mm, add white sugar and stir；Olive oil is poured in pot
Burn-out, to 70 DEG C, adds Semen Sojae Preparatum and stir-fries 5 minutes, adds vinegar and continues to stir-fry 2 minutes, adds Fructus Capsici chip, adds Sal and stir-fries 8 points
Clock, takes the dish out of the pot and is cooled to room temperature, pours Fructus Citri Limoniae juice into and stirs.
The finished product fragrance of this chili seasoning is unique, and taste is aromatic, and salty perfume (or spice) is peppery various, and mouthfeel is fresh and tender, is suitable for directly edible,
Can also add in various foods.
[embodiment 2]
Take sub warhead chilli 4500g, salad oil 1200 g, olive oil 350g, Semen Sojae Preparatum 800g, Pericarpium Zanthoxyli 150g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 100g, white
Saccharum Sinensis Roxb. 70g, vinegar 350g, Rhizoma Zingiberis 150g, Sal 250g, Fructus Citri Limoniae juice 350g.Chilli is cleaned and dries, Rhizoma Zingiberis cut into serving pieces；?
Pour salad oil burn-out in Guo into 70 DEG C, add Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), dried ginger slice, after oil deep fry for five minutes, slag charge is pulled out；Oil is heated
To 120 DEG C, pour chilli into, stir-fry continuously 10 minutes, after taking the dish out of the pot, oil filtered off and be cooled to room temperature；By the chilli after fried
Put into pulverizer to pulverize, make the width chip not less than 2mm, add white sugar and stir；Olive oil is poured in pot
Burn-out, to 80 DEG C, adds Semen Sojae Preparatum and stir-fries 3 minutes, adds vinegar and continues to stir-fry 1 minute, adds Fructus Capsici chip, adds Sal and stir-fries 5 points
Clock, takes the dish out of the pot and is cooled to room temperature, pours Fructus Citri Limoniae juice into and stirs.
The finished product fragrance of this chili seasoning is unique, and taste is aromatic, and salty perfume (or spice) is peppery various, and mouthfeel is fresh and tender, is suitable for directly edible,
Can also add in various foods.
[embodiment 3]
Take sub warhead chilli 4200g, salad oil 1100 g, olive oil 320g, Semen Sojae Preparatum 700g, Pericarpium Zanthoxyli 120g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 80g, white
Saccharum Sinensis Roxb. 60g, vinegar 330g, Rhizoma Zingiberis 120g, Sal 220g, Fructus Citri Limoniae juice 320g.Chilli is cleaned and dries, Rhizoma Zingiberis cut into serving pieces；?
Pour salad oil burn-out in Guo into 65 DEG C, add Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), dried ginger slice, after fried 7 minutes, slag charge is pulled out；Oil is heated
To 110 DEG C, pour chilli into, stir-fry continuously 12 minutes, after taking the dish out of the pot, oil filtered off and be cooled to room temperature；By the chilli after fried
Put into pulverizer to pulverize, make the width chip not less than 2mm, add white sugar and stir；Olive oil is poured in pot
Burn-out, to 75 DEG C, adds Semen Sojae Preparatum and stir-fries 4 minutes, adds vinegar and continues to stir-fry 1.5 minutes, adds Fructus Capsici chip, adds Sal and stir-fries 6
Minute, take the dish out of the pot and be cooled to room temperature, pour Fructus Citri Limoniae juice into and stir.
The finished product fragrance of this chili seasoning is unique, and taste is aromatic, and salty perfume (or spice) is peppery various, and mouthfeel is fresh and tender, is suitable for directly edible,
Can also add in various foods.
The mentality of designing of the present invention is below only described with 3 embodiments, and in the case of system allows, the present invention is permissible
Expand to the most external more functional module, thus extend its function to greatest extent.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, and any
The change expected without creative work or replacement, all should contain within protection scope of the present invention.Therefore, the present invention
Protection domain should be as the criterion with the protection domain that claims are limited.
Claims (3)
1. a chili seasoning, it is characterised in that be prepared from by the raw material of following weight portion: chilli 4000-4500 part,
Salad oil 1000-1200 part, olive oil 300-350 part, Semen Sojae Preparatum 600-800 part, Pericarpium Zanthoxyli 100-150 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 50-100 part, white
Saccharum Sinensis Roxb. 50-70 part, vinegar 300-350 part, Rhizoma Zingiberis 100-150 part, Sal 200-250 part, Fructus Citri Limoniae juice 300-350 part.
Chili seasoning the most according to claim 1, it is characterised in that described chilli is sub warhead Fructus Capsici.
3. a preparation method for chili seasoning as described in claim 1-2 is arbitrary, comprises the steps of:
1. chilli is cleaned and dry, Rhizoma Zingiberis cut into serving pieces；
2. in pot, pour salad oil burn-out into 60-70 DEG C, add Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), dried ginger slice, by slag charge after fried 5-8 minute
Pull out；
3. oil is heated to 100-120 DEG C, pours chilli into, stir-fry continuously 10-13 minute, after taking the dish out of the pot, oil filtered off and be cooled to
Room temperature；
4. the chilli after fried is put into pulverizer to pulverize, make the width chip not less than 2mm, add white sugar and also stir
Uniformly；
5. in pot, pour olive oil burn-out into 70-80 DEG C, add Semen Sojae Preparatum and stir-fry 3-5 minute, add the vinegar 1-2 that continues to stir-fry and divide
Clock, adds the Fructus Capsici chip that 4. step prepares, and adds Sal and stir-fries 5-8 minute, takes the dish out of the pot and be cooled to room temperature, pours Fructus Citri Limoniae juice stirring into
Uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610650715.0A CN106262590A (en) | 2016-08-10 | 2016-08-10 | A kind of chili seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610650715.0A CN106262590A (en) | 2016-08-10 | 2016-08-10 | A kind of chili seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262590A true CN106262590A (en) | 2017-01-04 |
Family
ID=57667771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610650715.0A Pending CN106262590A (en) | 2016-08-10 | 2016-08-10 | A kind of chili seasoning and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923294A (en) * | 2017-03-08 | 2017-07-07 | 丰都县麻辣兄弟食品有限公司 | A kind of spicy chicken nugget chilli oil preparation method |
| CN107616472A (en) * | 2017-10-10 | 2018-01-23 | 尚伦艳 | A kind of flavor chili oil and preparation method thereof |
| CN109744527A (en) * | 2019-03-14 | 2019-05-14 | 楚雄高新区楚一锅餐馆 | A kind of sauce of unique flavor and preparation method thereof |
| CN111955715A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive beef chili sauce and preparation method thereof |
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| CN104187477A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Flavored fermented soybean chilli sauce and preparation method thereof |
| CN104643024A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Chilli sauce |
| CN105192678A (en) * | 2015-10-28 | 2015-12-30 | 成都宽窄美食投资有限公司 | Chili sauce |
| CN105192602A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
| CN105815749A (en) * | 2016-03-30 | 2016-08-03 | 王国庆 | Instant chilli sauce and preparation method thereof |
-
2016
- 2016-08-10 CN CN201610650715.0A patent/CN106262590A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187477A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Flavored fermented soybean chilli sauce and preparation method thereof |
| CN104643024A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Chilli sauce |
| CN105192602A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
| CN105192678A (en) * | 2015-10-28 | 2015-12-30 | 成都宽窄美食投资有限公司 | Chili sauce |
| CN105815749A (en) * | 2016-03-30 | 2016-08-03 | 王国庆 | Instant chilli sauce and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923294A (en) * | 2017-03-08 | 2017-07-07 | 丰都县麻辣兄弟食品有限公司 | A kind of spicy chicken nugget chilli oil preparation method |
| CN107616472A (en) * | 2017-10-10 | 2018-01-23 | 尚伦艳 | A kind of flavor chili oil and preparation method thereof |
| CN109744527A (en) * | 2019-03-14 | 2019-05-14 | 楚雄高新区楚一锅餐馆 | A kind of sauce of unique flavor and preparation method thereof |
| CN111955715A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive beef chili sauce and preparation method thereof |
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Application publication date: 20170104 |