CN106262590A - A kind of chili seasoning and preparation method thereof - Google Patents

A kind of chili seasoning and preparation method thereof Download PDF

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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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parts
chilli
stir
chili seasoning
add
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CN201610650715.0A
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Chinese (zh)
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华文进
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Individual
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Individual
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

A kind of chili seasoning and preparation method thereof
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.
CN201610650715.0A 2016-08-10 2016-08-10 A kind of chili seasoning and preparation method thereof Pending CN106262590A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
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

Citations (5)

* Cited by examiner, † Cited by third party
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
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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