CN106343526A - Hot and spicy sauce - Google Patents
Hot and spicy sauce Download PDFInfo
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- CN106343526A CN106343526A CN201610732552.0A CN201610732552A CN106343526A CN 106343526 A CN106343526 A CN 106343526A CN 201610732552 A CN201610732552 A CN 201610732552A CN 106343526 A CN106343526 A CN 106343526A
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- sauce
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- spicy
- beef
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Abstract
The invention relates to a hot and spicy sauce, belonging to the technical field of fresh chili sauces. The invention aims to provide a chili sauce mainly prepared from fresh chilies. The technical scheme is as follows: the hot and spicy fresh chili sauce is composed of a main material and an auxiliary material in a mass ratio of 100:(1-1.1). The main material is prepared from the following raw materials in percentage by weight: 38-44% of fresh red chili, 12-16% of tomato, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanut and 13-16% of white bean. The auxiliary material is composed of edible oil, table salt, white sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5. In the fresh chili sauce, the fresh chilies only account for 40% or so of the whole main material; after the fresh chilies are stir-fried with hot oil shortly, the spice of the chilies can be well activated without influencing the fresh mouthfeel; and thus, the hot and spicy sauce has favorable palatable taste and spicy taste.
Description
Technical field
The present invention relates to a kind of Fructus Capsici sauce of spicy flavor, belong to Fructus Capsici sauce technical field.
Background technology
Fructus Capsici sauce is one of the seasoning liked most and appetizing food.On market, most of Fructus Capsici sauce is to use dry paprika
The different materials of mixing boil and form.Salted and fermented soya paste, broad bean paste and sweet soybean paste content are more, and the consumption of Fructus Capsici can account for more than 60%, and
And boil through deep fat high temperature, the nutrient component damages of the non-refractory such as vitamin are serious, and taste, also how based on pungent, lacks
The mouthfeel of fresh chilli.And the seasoning good merchantable brand that the people that fresh chilli sauce is then the peppery area of the food such as river, Chongqing, Guizhou Province like, in recent years
Gradually widely other regional people national are accepted.But, the traditional manufacturing technique of fresh chilli sauce generally will be through pickling
Or the process of standing natural fermentation, the delicate flavour of Fructus Capsici is lost.
Content of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide one kind with chilli for major ingredient system
Standby Fructus Capsici sauce.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of spicy sauce, including following weight portion
The raw material of proportioning:
Chilli 150-200 part, beef 50-70 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
Preferably a kind of spicy sauce, including the raw material of following weight:
Chilli 180-200 part, beef 60-65 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part；
Described chilli is to soak using fresh Fructus Capsici, Fructus Lycii, yellow wine 5:2:5 in mass ratio that 5-8 hour is laggard dries or dry
The chilli arriving.
The spicy sauce of the present invention, is prepared as follows:
Chilli is pulverized standby, beef mince with bruised ginger mix standby, Semen arachidis hypogaeae is ground into granular standby；Dry yellow bean sauce in proportion 1:
10 to be tuned into dip standby；
Salad oil enters pot and heats, and beef is entered pot fries to dissipate, and is subsequently adding that Semen arachidis hypogaeae is broken, Semen Sesami, Zanthoxyli Bungeani powder are fried fragrant, pour the beans mixing up into
Juice, boiled rear addition Fructus Capsici powder, Sal and Oleum sesami, stir-fry 5-7min, obtains spicy sauce.
Compared with prior art the invention has the advantages that.
The present invention is brewed by being carried out with cooking wine to fresh Fructus Capsici, and part capsaicin therein is dissolved out, and reduces Fructus Capsici
Pungent, simultaneously soak when add Fructus Lycii, the nutritional labeling in Fructus Lycii is diffused in Fructus Capsici, the impact to Fructus Capsici supplements
Replace.Such way directly uses cooking wine or wine than when making chilli sauce, and the pungent of the chilli sauce obtaining is low, and nutrient content is slightly
High.The spicy sauce paste flavor obtaining be far above peppery perfume (or spice), suitable eating Fructus Capsici but intolerant to peppery crowd.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of spicy sauce, including the raw material of following weight:
Chilli 150-200 part, beef 50-70 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
Embodiment 2
A kind of spicy sauce, including the raw material of following weight:
Chilli 150-200 part, beef 50-70 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
Embodiment 3
A kind of spicy sauce, including the raw material of following weight:
Chilli 150-200 part, beef 50-70 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
Embodiment 4
A kind of spicy sauce, including the raw material of following weight:
Chilli 180-200 part, beef 60-65 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
Embodiment 5
A kind of spicy sauce, including the raw material of following weight:
Chilli 180-200 part, beef 60-65 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
The Fructus Capsici sauce of embodiment 1-5 is adopted and is prepared with the following method:
Chilli is pulverized standby, beef mince with bruised ginger mix standby, Semen arachidis hypogaeae is ground into granular standby；Dry yellow bean sauce in proportion 1:
10 to be tuned into dip standby；
Salad oil enters pot and heats, and beef is entered pot fries to dissipate, and is subsequently adding that Semen arachidis hypogaeae is broken, Semen Sesami, Zanthoxyli Bungeani powder are fried fragrant, pour the beans mixing up into
Juice, boiled rear addition Fructus Capsici powder, Sal and Oleum sesami, stir-fry 5-7min, obtains spicy sauce.
The present invention can be summarized without prejudice to the concrete form of the spirit or essential characteristics of the present invention with others.Therefore, no
By from the point of view of which point, the embodiment above of the present invention all can only be considered that the description of the invention can not limit invention,
Claims indicate the scope of the present invention, and the scope of the present invention is not pointed out in above-mentioned explanation, therefore, with the present invention
The suitable implication and scope of claims in any change, be all considered as being included within the scope of the claims.
Claims (3)
1. a kind of spicy sauce is it is characterised in that include the raw material of following weight:
Chilli 150-200 part, beef 50-70 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part.
2. a kind of spicy sauce according to claim 1 is it is characterised in that include the raw material of following weight:
Chilli 180-200 part, beef 60-65 part, dry yellow bean sauce 15-20 part, Semen arachidis hypogaeae 25-30 part, salad oil 50-80 part, Oleum sesami
20-30 part, Semen Sesami 8-15 part, Zanthoxyli Bungeani powder 3-5 part, Sal 10-15 part, bruised ginger 5-7 part；
Described chilli is to soak using fresh Fructus Capsici, Fructus Lycii, yellow wine 5:2:5 in mass ratio that 5-8 hour is laggard dries or dry
The chilli arriving.
3. a kind of spicy sauce according to claim 1 and 2 is it is characterised in that be prepared as follows:
Chilli is pulverized standby, beef mince with bruised ginger mix standby, Semen arachidis hypogaeae is ground into granular standby；Dry yellow bean sauce in proportion 1:
10 to be tuned into dip standby；
Salad oil enters pot and heats, and beef is entered pot fries to dissipate, and is subsequently adding that Semen arachidis hypogaeae is broken, Semen Sesami, Zanthoxyli Bungeani powder are fried fragrant, pour the beans mixing up into
Juice, boiled rear addition Fructus Capsici powder, Sal and Oleum sesami, stir-fry 5-7min, obtains spicy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610732552.0A CN106343526A (en) | 2016-08-27 | 2016-08-27 | Hot and spicy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610732552.0A CN106343526A (en) | 2016-08-27 | 2016-08-27 | Hot and spicy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343526A true CN106343526A (en) | 2017-01-25 |
Family
ID=57855151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610732552.0A Pending CN106343526A (en) | 2016-08-27 | 2016-08-27 | Hot and spicy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343526A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811272A (en) * | 2017-11-14 | 2018-03-20 | 蒙玉洁 | Spiced hot beef sauce preparation method |
| CN109222052A (en) * | 2018-09-26 | 2019-01-18 | 冯树斌 | A kind of thick chilli sauce and preparation method thereof |
| CN113907329A (en) * | 2021-10-13 | 2022-01-11 | 柳堂燕 | River 10 spicy sauce |
-
2016
- 2016-08-27 CN CN201610732552.0A patent/CN106343526A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811272A (en) * | 2017-11-14 | 2018-03-20 | 蒙玉洁 | Spiced hot beef sauce preparation method |
| CN109222052A (en) * | 2018-09-26 | 2019-01-18 | 冯树斌 | A kind of thick chilli sauce and preparation method thereof |
| CN113907329A (en) * | 2021-10-13 | 2022-01-11 | 柳堂燕 | River 10 spicy sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170125 |