CN106262725A - The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans - Google Patents
The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans Download PDFInfo
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- CN106262725A CN106262725A CN201610689367.8A CN201610689367A CN106262725A CN 106262725 A CN106262725 A CN 106262725A CN 201610689367 A CN201610689367 A CN 201610689367A CN 106262725 A CN106262725 A CN 106262725A
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Abstract
The present invention discloses the manufacture method of a kind of Fructus Capsici sauce, comprises the steps: by following weight preparation raw material: edible oil 400 600 parts, Oleum Linderae 78 parts, Fructus Tsaoko 78 parts, Flos Caryophylli 1.5 2.5 parts, anise 2.5 3.5 parts, 78 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 5.5 6.5 parts, Herba Pelargonii Graveolentis 4.5 5.5 parts, bruised ginger 250 300 parts, minced Bulbus Allii 250 300 parts, broad bean paste 50 100 parts, western chilli sauce 50 100 parts, Bellamya quadrata meat 10 30 parts, raw material of hot pepper 50 100 parts, 5 15 parts of Pericarpium Zanthoxyli, chicken essence 5 10 parts, monosodium glutamate 35 parts, sugar 5 10 parts, Oleum sesami 50 100 parts；Then carry out classification interpolation to stir-fry, i.e. can get Bellamya quadrata flavor pepper beans.The manufacture method of Fructus Capsici sauce of the present invention, processing technology is simple, and fabrication cycle is short, it is not necessary to the steps such as fermentation, is not only suitable for Homemade and eats the production in enormous quantities being also adapted for scale.
Description
Technical field
The present invention relates to field of food, especially, relate to the manufacture method of a kind of Bellamya quadrata flavor pepper beans and use the method
The Bellamya quadrata flavor pepper beans made.
Background technology
Fructus Capsici is not only rich in multivitamin, but also is one of five tastes, its energy saliva stimulating and gastric secretion, makes people increase
Feed is intended to and is loved by the people.For the Fructus Capsici sauce that primary raw material makes, there is promotion appetite, strengthening the spleen and stomach etc. with Fructus Capsici too
Effect, is therefore increasingly becoming people and goes with rice or bread one of necessary article of going with rice, but traditional chili sauce raw material is more single, it is impossible to meet
The taste of people needs.
Bellamya quadrata is being commonly called as of square Bellamya sp, for the square Bellamya sp of Viviparidae animal or other belong to the entirety of animal together, tool
Having effect of heat clearing away, diuretic, improving eyesight, and its fragrance is unique, after coordinating Fructus Capsici, taste is more delicious, is highly suitable as appetizing and promotees
The food materials that feed is intended to.
Summary of the invention
The present invention provides the manufacture method of a kind of Bellamya quadrata flavor pepper beans and uses the Bellamya quadrata flavor pepper beans made of the method, should
Manufacture method fabrication cycle is shorter, is not only suitable for Homemade and eats the production in enormous quantities being also adapted for scale, produces
Fructus Capsici sauce is delicious in taste, has the unique smell of Bellamya quadrata meat, and the shelf-life is longer.
Technical scheme is as follows:
The manufacture method of the Fructus Capsici sauce of the present invention, comprises the steps:
A, by following weight prepare raw material: edible oil 400-600 part, Oleum Linderae 7-8 part, Fructus Tsaoko 7-8 part, Flos Caryophylli 1.5-
2.5 parts, anistree 2.5-3.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7-8 part, Fructus Amomi 5.5-6.5 part, Herba Pelargonii Graveolentis 4.5-5.5 part, bruised ginger 250-300 part, minced Bulbus Allii
250-300 part, broad bean paste 50-100 part, western chilli sauce 50-100 part, Bellamya quadrata meat 10-30 part, raw material of hot pepper 50-100 part, Pericarpium Zanthoxyli 5-
15 parts, chicken essence 5-10 part, monosodium glutamate 3-5 part, sugar 5-10 part, Oleum sesami 50-100 part；
B, edible oil is poured in pot with middle baked wheaten cake to preset temperature, will by Oleum Linderae, Fructus Tsaoko, Flos Caryophylli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi and
First condiment of Herba Pelargonii Graveolentis composition adds in pot, endures 2-3 minute after stirring and with moderate heat；
In C, the second condiment addition pot being made up of Fructus Anisi Stellati, Fructus Foeniculi, Fructus Cumini Cymini and Radix Arnebiae (Radix Lithospermi), endure after stirring and with moderate heat
To oil open state；
D, the 3rd condiment being made up of bruised ginger and Bulbus Allii add in pot, endure to described 3rd condiment be after stirring and with moderate heat
Some semi-ripe condition；
E, broad bean paste, western chilli sauce, Bellamya quadrata meat are put in pot, after stirring and with moderate heat, endure 2-3 minute；Raw material of hot pepper is added
Enter in pot, after stirring and with moderate heat, endure 3-5 minute；The 4th condiment being made up of Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, sugar, Oleum sesami is added
Enter in pot and stir, i.e. can get Bellamya quadrata flavor pepper beans.
Described Fructus Capsici is for removing heart chilli.
Described preset temperature is 70-90 DEG C.
Described sugar is white sugar or crystal sugar.
The Bellamya quadrata flavor pepper beans of the present invention, employs described method and is made.
The invention have the benefit that
The manufacture method of Fructus Capsici sauce of the present invention, processing technology is simple, and fabrication cycle is short, it is not necessary to the steps such as fermentation, is not only suitable for house
The edible production in enormous quantities being also adapted for scale of front yard self-control.Raw material is the raw material easily bought, abundant raw material, to various
The control of raw material component and to boiling the control of time, with the addition of Bellamya quadrata meat as one of raw material so that produce simultaneously
Fructus Capsici sauce uniqueness delicious in taste, in good taste, Bellamya quadrata meat has effect of heat clearing away, diuretic, improving eyesight, adds the edible of Fructus Capsici sauce
It is worth；And other liquid are not put into owing to the course of processing only adds edible oil, the shelf-life of this Fructus Capsici sauce is longer.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
The manufacture method of the Fructus Capsici sauce of the present invention, comprises the steps:
A, prepare raw material by following weight: edible oil 400g, Oleum Linderae 7g, Fructus Tsaoko 7g, Flos Caryophylli 1.5g, anistree 2.5g,
Cortex cinnamomi japonici (Ramulus Cinnamomi) 7g, Fructus Amomi 5.5g, Herba Pelargonii Graveolentis 4.5g, bruised ginger 250g, minced Bulbus Allii 250g, broad bean paste 50g, western chilli sauce 50g, Bellamya quadrata meat 10g, Fructus Capsici
Raw material 50g, Pericarpium Zanthoxyli 5g, chicken essence 5g, monosodium glutamate 3g, sugar 5g, Oleum sesami 50g；
B, edible oil is poured in pot with middle baked wheaten cake to preset temperature, will by Oleum Linderae, Fructus Tsaoko, Flos Caryophylli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi and
First condiment of Herba Pelargonii Graveolentis composition adds in pot, endures 2 minutes after stirring and with moderate heat；
In C, the second condiment addition pot being made up of Fructus Anisi Stellati, Fructus Foeniculi, Fructus Cumini Cymini and Radix Arnebiae (Radix Lithospermi), endure after stirring and with moderate heat
To oil open state；
D, the 3rd condiment being made up of bruised ginger and Bulbus Allii add in pot, endure to described 3rd condiment be after stirring and with moderate heat
Some semi-ripe condition；
E, broad bean paste, western chilli sauce, Bellamya quadrata meat are put in pot, after stirring and with moderate heat, endure 2 minutes；Raw material of hot pepper is added
In Guo, after stirring and with moderate heat, endure 3-5 minute；The 4th condiment being made up of Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, sugar, Oleum sesami is added
Stir in Guo, i.e. can get Bellamya quadrata flavor pepper beans.
Described Fructus Capsici is for removing heart chilli.
Described preset temperature is 70 DEG C.
Described sugar is white sugar.
Embodiment 2
The manufacture method of the Fructus Capsici sauce of the present invention, comprises the steps:
A, prepare raw material by following weight: edible oil 500g, Oleum Linderae 7.5g, Fructus Tsaoko 7.5g, Flos Caryophylli 2g, anistree 3g,
Cortex cinnamomi japonici (Ramulus Cinnamomi) 7.5g, Fructus Amomi 6g, Herba Pelargonii Graveolentis 5g, bruised ginger 280g, minced Bulbus Allii 280g, broad bean paste 70g, western chilli sauce 70g, Bellamya quadrata meat 20g, Fructus Capsici are former
Material 70g, Pericarpium Zanthoxyli 10g, chicken essence 7g, monosodium glutamate 4g, sugar 7g, Oleum sesami 70g；
B, edible oil is poured in pot with middle baked wheaten cake to preset temperature, will by Oleum Linderae, Fructus Tsaoko, Flos Caryophylli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi and
First condiment of Herba Pelargonii Graveolentis composition adds in pot, endures 2 minutes after stirring and with moderate heat；
In C, the second condiment addition pot being made up of Fructus Anisi Stellati, Fructus Foeniculi, Fructus Cumini Cymini and Radix Arnebiae (Radix Lithospermi), endure after stirring and with moderate heat
To oil open state；
D, the 3rd condiment being made up of bruised ginger and Bulbus Allii add in pot, endure to described 3rd condiment be after stirring and with moderate heat
Some semi-ripe condition；
E, broad bean paste, western chilli sauce, Bellamya quadrata meat are put in pot, after stirring and with moderate heat, endure 3 minutes；Raw material of hot pepper is added
In Guo, after stirring and with moderate heat, endure 4 minutes；The 4th condiment being made up of Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, sugar, Oleum sesami is added pot
In stir, i.e. can get described Fructus Capsici sauce.
Described Fructus Capsici is for removing heart chilli.
Described preset temperature is 75 DEG C.
Described sugar is crystal sugar.
Embodiment 3
The manufacture method of the Fructus Capsici sauce of the present invention, comprises the steps:
A, by following weight prepare raw material: edible oil 550g, Oleum Linderae 7.8g, Fructus Tsaoko 7.8g, Flos Caryophylli 2.2g, anise
2.2g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7.8g, Fructus Amomi 6.2g, Herba Pelargonii Graveolentis 5.2g, bruised ginger 290g, minced Bulbus Allii 290g, broad bean paste 80g, western chilli sauce 85g, Bellamya quadrata meat
25g, raw material of hot pepper 85g, Pericarpium Zanthoxyli 12g, chicken essence 8g, monosodium glutamate 4.5g, sugar 9g, Oleum sesami 85g；
B, edible oil is poured in pot with middle baked wheaten cake to preset temperature, will by Oleum Linderae, Fructus Tsaoko, Flos Caryophylli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi and
First condiment of Herba Pelargonii Graveolentis composition adds in pot, endures 3 minutes after stirring and with moderate heat；
In C, the second condiment addition pot being made up of Fructus Anisi Stellati, Fructus Foeniculi, Fructus Cumini Cymini and Radix Arnebiae (Radix Lithospermi), endure after stirring and with moderate heat
To oil open state；
D, the 3rd condiment being made up of bruised ginger and Bulbus Allii add in pot, endure to described 3rd condiment be after stirring and with moderate heat
Some semi-ripe condition；
E, broad bean paste, western chilli sauce, Bellamya quadrata meat are put in pot, after stirring and with moderate heat, endure 2 minutes；Raw material of hot pepper is added
In Guo, after stirring and with moderate heat, endure 4 minutes；The 4th condiment being made up of Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, sugar, Oleum sesami is added pot
In stir, i.e. can get described Fructus Capsici sauce.
Described Fructus Capsici is for removing heart chilli.
Described preset temperature is 80 DEG C.
Described sugar is white sugar.
Embodiment 4
The manufacture method of the Fructus Capsici sauce of the present invention, comprises the steps:
A, prepare raw material by following weight: edible oil 600g, Oleum Linderae 8g, Fructus Tsaoko 8g, Flos Caryophylli 2.5g, anistree 3.5g,
Cortex cinnamomi japonici (Ramulus Cinnamomi) 8g, Fructus Amomi 6.5g, Herba Pelargonii Graveolentis 5.5g, bruised ginger 300g, minced Bulbus Allii 300g, broad bean paste 100g, western chilli sauce 100g, Bellamya quadrata meat 30g, peppery
Green pepper raw material 100g, Pericarpium Zanthoxyli 15g, chicken essence 10g, monosodium glutamate 5g, sugar 10g, Oleum sesami 100g；
B, edible oil is poured in pot with middle baked wheaten cake to preset temperature, will by Oleum Linderae, Fructus Tsaoko, Flos Caryophylli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi and
First condiment of Herba Pelargonii Graveolentis composition adds in pot, endures 3 minutes after stirring and with moderate heat；
In C, the second condiment addition pot being made up of Fructus Anisi Stellati, Fructus Foeniculi, Fructus Cumini Cymini and Radix Arnebiae (Radix Lithospermi), endure after stirring and with moderate heat
To oil open state；
D, the 3rd condiment being made up of bruised ginger and Bulbus Allii add in pot, endure to described 3rd condiment be after stirring and with moderate heat
Some semi-ripe condition；
E, broad bean paste, western chilli sauce, Bellamya quadrata meat are put in pot, after stirring and with moderate heat, endure 3 minutes；Raw material of hot pepper is added
In Guo, after stirring and with moderate heat, endure 5 minutes；The 4th condiment being made up of Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, sugar, Oleum sesami is added pot
In stir, i.e. can get described Fructus Capsici sauce.
Described Fructus Capsici is for removing heart chilli.
Described preset temperature is 90 DEG C.
Described sugar is crystal sugar.
Claims (5)
1. the manufacture method of a Bellamya quadrata flavor pepper beans, it is characterised in that comprise the steps:
A, by following weight prepare raw material: edible oil 400-600 part, Oleum Linderae 7-8 part, Fructus Tsaoko 7-8 part, Flos Caryophylli 1.5-
2.5 parts, anistree 2.5-3.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7-8 part, Fructus Amomi 5.5-6.5 part, Herba Pelargonii Graveolentis 4.5-5.5 part, bruised ginger 250-300 part, minced Bulbus Allii
250-300 part, broad bean paste 50-100 part, western chilli sauce 50-100 part, Bellamya quadrata meat 10-30 part, raw material of hot pepper 50-100 part, Pericarpium Zanthoxyli 5-
15 parts, chicken essence 5-10 part, monosodium glutamate 3-5 part, sugar 5-10 part, Oleum sesami 50-100 part；
B, edible oil is poured in pot with middle baked wheaten cake to preset temperature, will by Oleum Linderae, Fructus Tsaoko, Flos Caryophylli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi and
First condiment of Herba Pelargonii Graveolentis composition adds in pot, endures 2-3 minute after stirring and with moderate heat；
In C, the second condiment addition pot being made up of Fructus Anisi Stellati, Fructus Foeniculi, Fructus Cumini Cymini and Radix Arnebiae (Radix Lithospermi), endure after stirring and with moderate heat
To oil open state；
D, the 3rd condiment being made up of bruised ginger and Bulbus Allii add in pot, endure to described 3rd condiment be after stirring and with moderate heat
Some semi-ripe condition；
E, broad bean paste, western chilli sauce, Bellamya quadrata meat are put in pot, after stirring and with moderate heat, endure 2-3 minute；Raw material of hot pepper is added
Enter in pot, after stirring and with moderate heat, endure 3-5 minute；The 4th condiment being made up of Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, sugar, Oleum sesami is added
Enter in pot and stir, i.e. can get Bellamya quadrata flavor pepper beans.
2. the manufacture method of the Bellamya quadrata flavor pepper beans as described in claim 1, it is characterised in that: described Fructus Capsici is peppery for going the heart to do
Green pepper.
3. the manufacture method of the Bellamya quadrata flavor pepper beans as described in claim 1, it is characterised in that: described preset temperature is 70-90
℃。
4. the manufacture method of the Bellamya quadrata flavor pepper beans as described in claim 1, it is characterised in that: described sugar is white sugar or crystal sugar.
5. a Bellamya quadrata flavor pepper beans, it is characterised in that: described Bellamya quadrata flavor pepper beans is for using any one of claim 1-4 institute
The Bellamya quadrata flavor pepper beans that the method stated is made.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484979A (en) * | 2017-09-23 | 2017-12-19 | 李智 | A kind of preparation method of lime-preserved egg thick chilli sauce |
| CN108157929A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN108371314A (en) * | 2018-04-03 | 2018-08-07 | 湖北省美高食品股份有限公司 | A kind of fresh adding sesame paste and preparation method thereof |
| CN108523094A (en) * | 2018-04-25 | 2018-09-14 | 蚌埠学院 | A kind of preparation method of spiral shell pork sauce |
| CN108902791A (en) * | 2018-07-02 | 2018-11-30 | 想念食品股份有限公司 | Spiral shell meat processing method and flavor spiral shell meat, spiral shell sauce and preparation method and spiral shell flavor vermicelli |
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| CN1152414A (en) * | 1996-03-29 | 1997-06-25 | 广西柳州市万德食品厂 | Snail meat sauce for flavouring and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107484979A (en) * | 2017-09-23 | 2017-12-19 | 李智 | A kind of preparation method of lime-preserved egg thick chilli sauce |
| CN108157929A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN108371314A (en) * | 2018-04-03 | 2018-08-07 | 湖北省美高食品股份有限公司 | A kind of fresh adding sesame paste and preparation method thereof |
| CN108523094A (en) * | 2018-04-25 | 2018-09-14 | 蚌埠学院 | A kind of preparation method of spiral shell pork sauce |
| CN108902791A (en) * | 2018-07-02 | 2018-11-30 | 想念食品股份有限公司 | Spiral shell meat processing method and flavor spiral shell meat, spiral shell sauce and preparation method and spiral shell flavor vermicelli |
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Application publication date: 20170104 |