CN106360646A - Sesame oil chilli sauce and preparation method thereof - Google Patents
Sesame oil chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106360646A CN106360646A CN201610806869.4A CN201610806869A CN106360646A CN 106360646 A CN106360646 A CN 106360646A CN 201610806869 A CN201610806869 A CN 201610806869A CN 106360646 A CN106360646 A CN 106360646A
- Authority
- CN
- China
- Prior art keywords
- parts
- semen sesami
- chilli sauce
- oil chilli
- rhizoma zingiberis
- 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
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 112
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 title abstract description 79
- 235000011803 sesame oil Nutrition 0.000 title abstract 7
- 239000008159 sesame oil Substances 0.000 title abstract 7
- 210000000582 semen Anatomy 0.000 claims abstract description 119
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 8
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 14
- 239000011265 semifinished product Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 12
- 235000013373 food additive Nutrition 0.000 claims description 9
- 239000002778 food additive Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 240000002791 Brassica napus Species 0.000 claims description 7
- 238000005108 dry cleaning Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000004382 potting Methods 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000019249 food preservative Nutrition 0.000 claims description 3
- 239000005452 food preservative Substances 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 68
- 235000019198 oils Nutrition 0.000 abstract description 68
- 210000002784 stomach Anatomy 0.000 abstract description 21
- 210000004209 hair Anatomy 0.000 abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 11
- 238000010792 warming Methods 0.000 abstract description 11
- 230000036528 appetite Effects 0.000 abstract description 10
- 235000019789 appetite Nutrition 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 5
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 235000015096 spirit Nutrition 0.000 abstract description 2
- 235000020238 sunflower seed Nutrition 0.000 abstract description 2
- 240000008100 Brassica rapa Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- 235000003222 Helianthus annuus Nutrition 0.000 description 6
- 244000020551 Helianthus annuus Species 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- 206010000087 Abdominal pain upper Diseases 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 208000002193 Pain Diseases 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 244000045947 parasite Species 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 4
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 3
- 208000008454 Hyperhidrosis Diseases 0.000 description 3
- 235000019510 Long pepper Nutrition 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 150000001746 carotenes Chemical class 0.000 description 3
- 235000005473 carotenes Nutrition 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 208000029078 coronary artery disease Diseases 0.000 description 3
- 208000026758 coronary atherosclerosis Diseases 0.000 description 3
- 208000013219 diaphoresis Diseases 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 208000019622 heart disease Diseases 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000003440 toxic substance Substances 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 3
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 235000002567 Capsicum annuum Nutrition 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 241000207960 Pedaliaceae Species 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000001139 anti-pruritic effect Effects 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000017663 capsaicin Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 2
- 239000003172 expectorant agent Substances 0.000 description 2
- 230000003419 expectorant effect Effects 0.000 description 2
- 206010016766 flatulence Diseases 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 2
- 208000018556 stomach disease Diseases 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- -1 vitamin a Chemical class 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000016163 Allium sibiricum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000009087 Crescentia cujete Species 0.000 description 1
- 235000005983 Crescentia cujete Nutrition 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 206010012374 Depressed mood Diseases 0.000 description 1
- 241000498255 Enterobius vermicularis Species 0.000 description 1
- 241000227172 Eubotrys racemosa Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 206010040943 Skin Ulcer Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010014881 enterobiasis Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-M sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonate Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000820 toxicity test Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000001841 zingiber officinale Substances 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the field of chilli processing, and in particular relates to a sesame oil chilli sauce and a preparation method thereof. The sesame oil chilli sauce is prepared from the following raw materials in parts by weight: 36-60 parts of sesame oil, 40-67 parts of fresh chilies, 21-53 parts of sunflower seed oil, 13-19 parts of dried turnips, 6-12 parts of pepper powder, 3-7 parts of distilled spirits, 7-14 parts of garlic, 7-14 parts of ginger, 4-9 parts of semen sesami nigrum and 1-2 parts of edible salt. The invention also provides a preparation method of the sesame oil chilli sauce. The sesame oil chilli sauce is spicy and delicious, and contains abundant proteins, vitamin C and microelements and rich nutrients; because the sesame oil and the semen sesami nigrum are added, the chilli sauce can not only increase appetite and help digestion but also has the effects of warming the middle warmer, invigorating the stomach and blacking and moisturizing hair.
Description
Technical field
The invention belongs to Fructus Capsici sauce manufacture field is and in particular to Semen Sesami oil chilli sauce and preparation method thereof.
Background technology
Fructus Capsici is a kind of flavoring agent that the regional people of Southwestern China generally like, Chinese most places have edible
The custom of Fructus Capsici sauce.According to incompletely statistics, China's yield of hot pepper alreadys exceed 30,000,000 tons.Fructus Capsici is the vegetable that people like,
China Fructus Capsici eats crowd and there are about 40%, increases with population mobility, and Fructus Capsici eats crowd's nationwide.In order to full
The sufficient four seasons eat the demand of Fructus Capsici, and except the Fructus Capsici of direct edible fresh, Fructus Capsici is also processed into differently flavoured beans class by people
Flavoring agent.Commonly used method among the people is that with adjuvants such as Rhizoma Zingiberis Recens, Bulbus Alliis, fresh Fructus Capsici is mixed chopping, is pickled with salt and is stored up
Hide, be commonly called as poor Fructus Capsici in places such as Yunnan, Guizhou.
Fructus Capsici sauce is one of product of Fructus Capsici processing, and Fructus Capsici sauce also has a lot of tastes, such as China's time-honored brand " overhead traveling crane ",
Brands such as " De Fuzhai " enjoys popularity in certain area, and new line brand such as " old foster-mother " etc. is also deep to be liked by masses.Cause
This, the research of chilli products is favored by various equivalent modifications always deeply.The taste of existing Fructus Capsici sauce is more single, and by
Traditional-handwork is prepared from.
Variation research for Fructus Capsici sauce starts from nearest 20 years, and current Fructus Capsici sauce has oil system and two kinds of water system, and oil system is peppery
Green pepper beans are mainly made with raw materials such as Fructus Capsici and edible oil, and product has chilli oil fragrance, easily preserve, and storage life limit for length, but become
This height.Water Fructus Capsici sauce is mainly made by fermentation with water and Fructus Capsici, and color is scarlet, has lactic acid to produce thus appetite can be promoted,
But, the water Fructus Capsici sauce pot-life short in addition it is also necessary to add preservative extending the pot-life, thus destroying the mouthfeel of product.
Fructus Capsici, Latin literary fame: capsicum annuum l., another name Capsicum frutescens L．Var．1o m Bail, long pepper, green pepper, sweetbell redpepper, Solanaceae,
Capsicum 1 year or limited herbaceos perennial.Acrid in the mouth, property heat, energy warming middle-JIAO stomach invigorating, cold expelling dampness, diaphoresis.Dimension life in Fructus Capsici
The content of plain c is most in vegetable, up to 198 milligrams of every hectogram Fructus Capsici Determination of Vitamin C, and vitamin c can be controlled
Heart disease processed and coronary atherosclerosis, reduce cholesterol.Additionally, the content of mineral substances such as vitamin b, carotene and calcium, ferrum is also
Abundanter.
Fructus Capsici can reduce body temperature by diaphoresis, and alleviates myalgia, therefore has stronger antipyretic effect；Peppery
The effective ingredient capsaicin of green pepper is a kind of antioxidant, and it can organize the metabolism about cell, thus terminating cell
The Carcinogenesis of tissue, reduce the incidence rate of cancer；Capsaicin contained by Fructus Capsici, can be prevented by promoting the metabolism of fat
Control the accumulation of body fat, be conducive to lowering blood-fat and reducing weight diseases prevention.Medical expert thinks, Fructus Capsici can alleviate chest and abdomen cold type of pain, prevents dysentery,
Kill suppression stomach abdomen entozoa, control heart disease and coronary atherosclerosis；Oral mucosa can also be stimulated, cause the wriggling of stomach, promote
Salivation, appetite strengthening, facilitating digestion.Pungent product the function such as have sterilization, anti-corrosion, seasoning, nutrition, dispel cold because of it, are people
Class diseases prevention, cure the disease, improve gene, promote human evolution serve positive role.Therefore, add a bit peppery in daily menu
Green pepper, benefits to the health of body.Yao Kecheng " food book on Chinese herbal medicine ": disappear dyspepsia, solves stagnation of QI, and whet the appetite mouth, and exorcise evil spirits evil, kills stink smell all
Poison.
Semen Sesami Nigrum, scientific name: semen sesami nigrum, is the black seeds of Pedaliaceae Semen Sesami.Sweet in the mouth, mild-natured, contain
Substantial amounts of fat and protein, also contain the nutritional labelings such as saccharide, vitamin a, vitamin e, lecithin, calcium, ferrum, chromium.Fructificatio Amaurodermatis Rudae
Numb medicine-food two-purpose, has health-care effecies such as " invigorating the liver and kidney grow the five internal organs, benefiting essence-blood, intestine moistening is dry ", is considered to nourish holy product.On the one hand
It is because containing high quality protein and abundant mineral, be on the other hand because containing abundant unsaturated fatty acid, dimension life
Plain e and precious sesamin and melanin.Replenish the calcium, blood pressure lowering, black hair hair care, skin care skin moistening, stomach invigorating, liver protection, promote red thin
The effect of intracellular growth.
The Fructus Capsici sauce product variety that currently there are is various, such as Carnis Gallus domesticus Fructus Capsici sauce, beef chili paste, Semen Sojae Preparatum Fructus Capsici
Beans, mushroom Fructus Capsici sauce etc., but most Fructus Capsici sauce all has additive or preservative, thus increasing the color and luster of Fructus Capsici sauce, brightness, prolongs
The long pepper jam products shelf-life, and additive, preservative be eaten for a long time the health being unfavorable for human body.
Content of the invention
It is an object of the invention to: for above-mentioned deficiency, the invention provides a kind of Semen Sesami oil chilli sauce, spicy
Good to eat, containing rich in protein, vitamin c and trace element, nutritious, due to the addition of Oleum sesami and Semen Sesami Nigrum, make
The Semen Sesami oil chilli sauce of the present invention can not only increase appetite, help digest, but also there is warming middle-JIAO stomach invigorating, black hair hair care
Effect.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: Oleum sesami 36-60 part, bright red hot pepper 40-67
Part, Oleum Helianthi 21-53 part, Radix Raphani 13-19 part, Zanthoxyli Bungeani powder 6-12 part, Chinese liquor 3-7 part, Bulbus Allii 7-14 part, Rhizoma Zingiberis Recenss 7-14 part,
Semen Sesami Nigrum 4-9 part and Sal 1-2 part.
As the present invention preferably, described Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: Oleum sesami
44-51 part, bright red hot pepper 48-59 part, Oleum Helianthi 31-43 part, Radix Raphani 15-17 part, Zanthoxyli Bungeani powder 7-11 part, Chinese liquor 4-6 part,
Bulbus Allii 9-12 part, Rhizoma Zingiberis Recenss 8-13 part, Semen Sesami Nigrum 5-8 part and Sal 1.2-1.8 part.
Further, described Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: 47 parts of Oleum sesami, fresh
53 parts of Fructus Capsici, 37 parts of Oleum Helianthi, 16 parts of Radix Raphani, 9 parts of Zanthoxyli Bungeani powder, 5 parts of Chinese liquor, 10 parts of Bulbus Allii, 11 parts of Rhizoma Zingiberis Recenss, Semen Sesami Nigrum 6
Part and 1.5 parts of Sal.
Further, described Radix Raphani is directly dried and obtained by white turnip shredding, without any food additive or anti-
Rotten agent.
Further, it is more than 1 year that described Chinese liquor requires storage period.
Further, the preparation method of described Semen Sesami oil chilli sauce, comprises the steps of:
(1) weigh Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum according to parts by weight, after Radix Raphani dry cleaning, be cut into the little of 0.5-2cm by knife
Section is standby；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blended standby with pulper；After Semen Sesami Nigrum roguing, cleaning, warm fire is fried
20min, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:(0.1-0.3)；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Bulbus Allii blending and the Rhizoma Zingiberis Recenss of step (1), with 200-
After the speed of 250r/min stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the sunflower seed of predetermined weight part
Oil, after stirring with the speed of 250-300r/min, makes Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, put in fermenting house by after potting mouth,
Sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Cross microwave disinfection, air-cooled to after 55-65 DEG C, evacuation, sealing, inspection qualified, obtain final product Semen Sesami oil chilli sauce finished product.
Further, the preparation method of described Semen Sesami oil chilli sauce, the temperature of fermenting house in step (4) sweat
For 25-29 DEG C.
Further, the preparation method of described Semen Sesami oil chilli sauce, is 70-80 DEG C in step (5) microwave disinfection temperature,
Time is 100-180s, and frequency is 2000-2500mhz, and power is 5-10kw.
Fructus Capsici in the present invention, Latin literary fame: capsicum annuum l., another name: Capsicum frutescens L．Var．1o m Bail, long pepper, green pepper, lamp
Cage green pepper, Solanaceae, Capsicum 1 year or limited herbaceos perennial.Acrid in the mouth, property heat, energy warming middle-JIAO stomach invigorating, cold expelling dampness, diaphoresis.
In Fructus Capsici, the content of vitamin c is most in vegetable, up to 198 milligrams of every hectogram Fructus Capsici Determination of Vitamin C, and ties up life
Plain c can control heart disease and coronary atherosclerosis, reduces cholesterol.Additionally, the ore deposit such as vitamin b, carotene and calcium, ferrum
Content of material is also abundanter.
Semen Sesami Nigrum, scientific name: semen sesami nigrum, is the black seeds of Pedaliaceae Semen Sesami.Sweet in the mouth, mild-natured, contain
Substantial amounts of fat and protein, also contain the nutritional labelings such as saccharide, vitamin a, vitamin e, lecithin, calcium, ferrum, chromium.Fructificatio Amaurodermatis Rudae
Numb medicine-food two-purpose, has health-care effecies such as " invigorating the liver and kidney grow the five internal organs, benefiting essence-blood, intestine moistening is dry ", is considered to nourish holy product.On the one hand
It is because containing high quality protein and abundant mineral, be on the other hand because containing abundant unsaturated fatty acid, dimension life
Plain e and precious sesamin and melanin.Replenish the calcium, blood pressure lowering, black hair hair care, skin care skin moistening, stomach invigorating, liver protection, promote red thin
The effect of intracellular growth.
Oleum Helianthi contains the necessary unsaturated fatty acid of the human bodies such as substantial amounts of linoleic acid, can promote human body cell again
Life and growth, protect skin health, and can reduce cholesterol alluvial in blood, are a kind of high-grade nutrient oil.Its color gold
Yellow, clear, has aromatic odor, Oleum Helianthi consumption figure worldwide comes Petiolus Trachycarpi in all vegetable oil
After oil, Oleum Glycines and Oleum Brassicae campestriss, occupy the 4th.Global Oleum Helianthi stable yield between 10,000,000～12,000,000 tons, sunflower
One of important edible oil kind of Zi Youshi European countries.Containing carotene, vitamin e, vitamin b3, glucose, sucrose etc.
Nutrient, has suppressing the hyperactive liver wind-dispelling, and disappear stagnant gas, the effect of clearing away damp-heat.
Radix Raphani is the dry vegetable of easy preservation that domestic masses like a kind of unique local flavor.Rich in vitamin b, irony content is removed
Other foods are exceeded outside Flos Hemerocallis.Radix Raphani claims dish dried meat in Chaozhou-Shantou region, salty delicious and crisp mouth, digesting and appetizing, with Chaozhou-Shantou region brined vegetable, fish juice and claim
Chaozhou-Shantou region three essentials-essence.There is blood fat reducing, blood pressure lowering.
Pericarpium Zanthoxyli acrid in the mouth, property heat, returns spleen, stomach, are Chinese distinctive spice, rank first of flavoring agent " SHISANXIANG ".There is temperature
Middle cold expelling, removing damp and stopping pain, parasite killing detoxify, antipruritic solution raw meat the effect of.
Bulbus Allii: Classification system: allium sativum l. be Bulbus Allii, Bulbus Allii head, giant garlic, calabash, DUSUAN, single clove garlic again.Property
Temperature, acrid in the mouth, sweet, enter spleen, stomach, lung meridian.Have functions that warming middle-JIAO help digestion, row stagnant gas, warming the spleen and stomach, removing food stagnancy, removing toxic substances, parasite killing.Removing toxic substances
Parasite killing, reducing swelling and alleviating pain, antidiarrheal dysentery relieving, control lung, anthelmintic, in addition with warming the spleen warming the stomach.Control swollen ulcer drug, white bald tinea skin ulcer, dysentery is let out
Rush down, pulmonary tuberculosis pertussis, ascarid pinworm, eating accumulation, coldness and pain in the epigastrium, oedema turgor.
Rhizoma Zingiberis Recenss zingiber officinale rosc. batters down after cleaning, and twists and takes its juice to be used as medicine.Acrid in the mouth, warm in nature, enter lung,
Stomach, spleen channel.There are resolving sputum, preventing or arresting vomiting, be mainly used in the diseases such as nausea and vomiting and cough with copious phlegm." Treatise on Dietetic Therapy " say it " non-return,
Dissipate unhappiness, whet the appetite gas ".Supplement to the Herbal records Rhizoma Zingiberis Recenss " juice antidote, during removing blood stasis are adjusted, goes cold expectorant, appetizing "." Bencao Congxin "
Point out " Sucus Zingberis, open expectorant, control dysphagia and regurgitation "." abiding by raw eight writing paper " reprints Soviet Union and Eastern Europe's slope poem day: " half jin of Fructus Jujubae of one jin of Rhizoma Zingiberis Recens, two liang of white salt
Two liang of grass (Radix Glycyrrhizae), half and half liang of Flos Caryophylli Lignum Aquilariae Resinatum, cry and smash at two Fructus Foeniculis one, decoct, point, red white appearance is until old."
The entitled salt of Sal English.Nature and flavor: salty, cold, nontoxic, return through: stomach；Kidney；Lung；Liver；Large intestine；Small intestine meridian.There is inducing vomiting,
Relieve inflammation or internal heat, removing heat from blood, removing toxic substances, softening the hard mass, parasite killing, antipruritic effect.
The Semen Sesami oil chilli sauce health of the present invention is nontoxic, and its production, organoleptic requirements, physical and chemical index, sanitary index aspect are equal
Meet the requirement of " Fructus Capsici sauce " People's Republic of China (PRC) agricultural industry criteria (ny/t 1070-2006).
In sum, the present invention due to employing such scheme, has the positive effect that:
(1) the Semen Sesami oil chilli sauce of the present invention, is prepared from by natural materials such as Oleum sesami, Oleum Helianthi, Semen Sesami Nigrum, Radix Raphanis,
Pleasant aroma, spicy delicious, containing rich in protein, vitamin c and trace element, nutritious, suitable general population's food
With.
(2) the Semen Sesami oil chilli sauce of the present invention, due to the addition of Oleum sesami and Semen Sesami Nigrum so that the Fructus Capsici sauce of the present invention not
Appetite only can be increased, help digest, but also there is warming middle-JIAO stomach invigorating, black hair hair care, and simple production process, have
Beneficial to industrialized production.
(3) the Semen Sesami oil chilli sauce of the present invention, is extended using addition Oleum sesami in Fructus Capsici sauce and Oleum Helianthi and guarantees the quality
Phase, without any food additive or preservative, health is nontoxic.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is purged, is fully described by,
Obviously, described embodiment is a part of embodiment of the present invention, rather than whole embodiments.Based on the reality in the present invention
Apply example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of not making creative work, all belong to
In the scope of protection of the invention.
Embodiment 1
A kind of Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: 36 parts of Oleum sesami, 40 parts of bright red hot pepper, sunflower
21 parts of seed oil, 13 parts of Radix Raphani, 6 parts of Zanthoxyli Bungeani powder, 3 parts of Chinese liquor, 7 parts of Bulbus Allii, 7 parts of Rhizoma Zingiberis Recenss, 4 parts of Semen Sesami Nigrum and 1 part of Sal.
Further, described Radix Raphani is directly dried and obtained by white turnip shredding, without any food additive or anti-
Rotten agent；It is more than 1 year that described Chinese liquor requires storage period.
The preparation method of Semen Sesami oil chilli sauce described above, is made up of following processing step:
(1) weigh Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum according to parts by weight, after Radix Raphani dry cleaning, be cut into the segment of 0.5cm by knife
Standby；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blended standby with pulper；After Semen Sesami Nigrum roguing, cleaning, warm fire is fried
20min, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:0.1；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Bulbus Allii blending and the Rhizoma Zingiberis Recenss of step (1), with 200r/
After the speed of min stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the Oleum Helianthi of predetermined weight part, with
After the speed of 250r/min stirs, make Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, be 25 DEG C by putting into temperature after potting mouth
Fermenting house in, sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Excess temperature is 70 DEG C, the time be 100s, frequency be 2000mhz, power be 5kw microwave sterilized, air-cooled to after 55 DEG C, take out
Vacuum, sealing, inspection is qualified, obtains final product Semen Sesami oil chilli sauce finished product.
Embodiment 2
A kind of Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: 60 parts of Oleum sesami, 67 parts of bright red hot pepper, sunflower
53 parts of seed oil, 19 parts of Radix Raphani, 12 parts of Zanthoxyli Bungeani powder, 7 parts of Chinese liquor, 14 parts of Bulbus Allii, 14 parts of Rhizoma Zingiberis Recenss, 9 parts of Semen Sesami Nigrum and 2 parts of Sal.
Further, described Radix Raphani is directly dried and obtained by white turnip shredding, without any food additive or anti-
Rotten agent；It is more than 1 year that described Chinese liquor requires storage period.
The preparation method of Semen Sesami oil chilli sauce described above, is made up of following processing step:
(1) Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum are weighed according to parts by weight, after Radix Raphani dry cleaning, the segment being cut into 2cm by knife is standby
With；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blended standby with pulper；After Semen Sesami Nigrum roguing, cleaning, warm fire is fried
20min, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:0.3；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Bulbus Allii blending and the Rhizoma Zingiberis Recenss of step (1), with 250r/
After the speed of min stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the Oleum Helianthi of predetermined weight part, with
After the speed of 300r/min stirs, make Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, be 29 DEG C by putting into temperature after potting mouth
Fermenting house in, sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Excess temperature is 80 DEG C, the time be 180s, frequency be 2500mhz, power be 10kw microwave sterilized, air-cooled to after 65 DEG C,
Evacuation, sealing, inspection is qualified, obtains final product Semen Sesami oil chilli sauce finished product.
Embodiment 3
A kind of Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: 44 parts of Oleum sesami, 48 parts of bright red hot pepper, sunflower
31 parts of seed oil, 15 parts of Radix Raphani, 7 parts of Zanthoxyli Bungeani powder, 4 parts of Chinese liquor, 9 parts of Bulbus Allii, 8 parts of Rhizoma Zingiberis Recenss, 5 parts of Semen Sesami Nigrum and 1.2 parts of Sal.
Further, described Radix Raphani is directly dried and obtained by white turnip shredding, without any food additive or anti-
Rotten agent；It is more than 1 year that described Chinese liquor requires storage period.
The preparation method of Semen Sesami oil chilli sauce described above, is made up of following processing step:
(1) weigh Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum according to parts by weight, after Radix Raphani dry cleaning, be cut into the segment of 1.0cm by knife
Standby；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blended standby with pulper；After Semen Sesami Nigrum roguing, cleaning, warm fire is fried
20min, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:0.15；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Bulbus Allii blending and the Rhizoma Zingiberis Recenss of step (1), with 210r/
After the speed of min stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the Oleum Helianthi of predetermined weight part, with
After the speed of 260r/min stirs, make Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, be 26 DEG C by putting into temperature after potting mouth
Fermenting house in, sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Excess temperature is 72 DEG C, the time be 120s, frequency be 2100mhz, power be 6kw microwave sterilized, air-cooled to after 57 DEG C, take out
Vacuum, sealing, inspection is qualified, obtains final product Semen Sesami oil chilli sauce finished product.
Embodiment 4
A kind of Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion: 51 parts of Oleum sesami, 59 parts of bright red hot pepper, sunflower
43 parts of seed oil, 17 parts of Radix Raphani, 11 parts of Zanthoxyli Bungeani powder, 6 parts of Chinese liquor, 12 parts of Bulbus Allii, 13 parts of Rhizoma Zingiberis Recenss, 8 parts of Semen Sesami Nigrum and 1.8 parts of Sal.
Further, described Radix Raphani is directly dried and obtained by white turnip shredding, without any food additive or anti-
Rotten agent；It is more than 1 year that described Chinese liquor requires storage period.
The preparation method of Semen Sesami oil chilli sauce described above, is made up of following processing step:
(1) weigh Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum according to parts by weight, after Radix Raphani dry cleaning, be cut into the segment of 1.5cm by knife
Standby；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blended standby with pulper；After Semen Sesami Nigrum roguing, cleaning, warm fire is fried
20min, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:0.25；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Bulbus Allii blending and the Rhizoma Zingiberis Recenss of step (1), with 240r/
After the speed of min stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the Oleum Helianthi of predetermined weight part, with
After the speed of 290r/min stirs, make Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, be 28 DEG C by putting into temperature after potting mouth
Fermenting house in, sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Excess temperature is 77 DEG C, the time be 160s, frequency be 2400mhz, power be 9kw microwave sterilized, air-cooled to after 62 DEG C, take out
Vacuum, sealing, inspection is qualified, obtains final product Semen Sesami oil chilli sauce finished product.
Embodiment 5
A kind of Semen Sesami oil chilli sauce, is prepared from by the raw material of following weight portion:: 47 parts of Oleum sesami, 53 parts of bright red hot pepper, sunflower
37 parts of seed oil, 16 parts of Radix Raphani, 9 parts of Zanthoxyli Bungeani powder, 5 parts of Chinese liquor, 10 parts of Bulbus Allii, 11 parts of Rhizoma Zingiberis Recenss, 6 parts of Semen Sesami Nigrum and 1.5 parts of Sal.
Further, described Radix Raphani is directly dried and obtained by white turnip shredding, without any food additive or anti-
Rotten agent；It is more than 1 year that described Chinese liquor requires storage period.
The preparation method of Semen Sesami oil chilli sauce described above, is made up of following processing step:
(1) weigh Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum according to parts by weight, after Radix Raphani dry cleaning, be cut into the little of 1.25cm by knife
Section is standby；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blended standby with pulper；After Semen Sesami Nigrum roguing, cleaning, warm fire is fried
20min, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:0.2；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Bulbus Allii blending and the Rhizoma Zingiberis Recenss of step (1), with 230r/
After the speed of min stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the Oleum Helianthi of predetermined weight part, with
After the speed of 270r/min stirs, make Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, be 27 DEG C by putting into temperature after potting mouth
Fermenting house in, sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Excess temperature is 75 DEG C, the time be 140s, frequency be 2300mhz, power be 7kw microwave sterilized, air-cooled to after 60 DEG C, take out
Vacuum, sealing, inspection is qualified, obtains final product Semen Sesami oil chilli sauce finished product.
Semen Sesami oil chilli sauce health in order to better illustrate the present invention is nontoxic, have warming middle-JIAO stomach invigorating, black hair hair care excellent
Point, does following experiment.
1st, toxicity test
Choose the white mice 30 that male and female are impartial, body weight is suitable, body constitution is suitable, be randomly divided into ten groups, every group 3, random number
For first group to the tenth group.Wherein first group to the 5th group is normal amount test group, and the 6th group to the tenth group is super quantity test
Group, carries out gavage using above-described embodiment.Each embodiment arranges a normal amount group and a super quantity group.Normal amount is tested
Group consumption is each 6g three times a day, and excess test group consumption is each 18g three times a day, serve on one week, daily observation clothes
Use rear reaction.Result shows: each group mice behavior is without exception, the poisoning symptom such as no dull, movable minimizing, and appetite, feces are all no
Abnormal, general signs are good, show that the Semen Sesami oil chilli sauce of the present invention is safe and free of toxic and side effects.
2nd, application example
(1), 33 years old, due to being chronically at high-pressure work state, inappetence, eats one or two meal daily in Mrs Lan before half a year,
Often meal feed, less than one or two, being not desired to take food, even if feel hungry also still not feeling like eating, not having gastropathy on inspection, the proximal segment time is not
Using any nourishing the stomach medicine, the Semen Sesami oil chilli sauce through the edible present invention, daily Morning Afternoon Evening meal botargo eats, after eating 5 weeks, existing
In daily feed breakfast, lunch and dinner, often three or four liang of meal feed, he or she feels that appetite behavior is clearly better.
(2) Mr. Wei, 45 years old, daily evening quitting time, then suppertime all at eight after, and dinner or big
Fish pork, along with shortly sleeping after meal, arise that the indigestion symptoms such as flatulence, a stomachache every other day, during proximal segment
Between not using any invigorating the stomach and promoting digestion medicine, Semen Sesami oil chilli sauce through the edible present invention, daily Morning Afternoon Evening meal botargo eats, and eats
After 5 weeks, the indigestion symptom such as three gastric acid, stomachache, flatulences at most occurred in present two weeks, he or she feels that gastropathy situation is obvious
Take a turn for the better.
(3) Mr. Liang, 55 years old, temper was more anxious, has a meal and never chews carefully and swallow slowly, and increased the digestion burden of the intestines and stomach, young
When have no, older after substantially often meal feed all have a stomach-ache, the proximal segment time not using any stomach invigorating medicine, through edible this
The Semen Sesami oil chilli sauce of invention, daily Morning Afternoon Evening meal botargo eats, and after eating 5 weeks, occurs every other day once once in a while at present after meal
Stomachache symptom, he or she feels that the situation of having a stomach-ache is clearly better after meal.
(4) Miss Wu, 49 years old, occurred before 1 year hair withered, short-tempered, jaundice symptom, be accompanied by a large amount of hairs simultaneously
Come off, the proximal segment time is not using any hair care, hair care medicine, the Semen Sesami oil chilli sauce through the edible present invention, daily Morning Afternoon Evening meal
Botargo eats, and after eating 5 weeks, present hair becomes more moist, and he or she feels that hair drying regime is clearly better.
In sum, the Semen Sesami oil chilli sauce of the present invention, spicy delicious, containing rich in protein, vitamin c and micro-
Secondary element, nutritious, due to the addition of Oleum sesami and Semen Sesami Nigrum so that the Fructus Capsici sauce of the present invention can not only increase appetite,
Help digest, but also there is warming middle-JIAO stomach invigorating, black hair hair care, without any food additive or preservative, be good for
Health is nontoxic.And simple production process of the present invention, be conducive to industrialized production.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, the present invention can be realized in other specific forms.Therefore, no
By from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended
Claim rather than described above limit, it is intended that the institute that will fall in the implication and scope of the equivalent loins of claim
Change and include in the present invention.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment only comprises
One independent technical scheme, only for clarity, those skilled in the art should be by for this narrating mode of description
As an entirety, the technical scheme in each embodiment can also be through appropriately combined, and forming those skilled in the art can for description
With the other embodiment understanding.
Claims (8)
1. a kind of Semen Sesami oil chilli sauce is it is characterised in that be prepared from by the raw material of following weight portion: Oleum sesami 36-60 part, fresh
Fructus Capsici 40-67 part, Oleum Helianthi 21-53 part, Radix Raphani 13-19 part, Zanthoxyli Bungeani powder 6-12 part, Chinese liquor 3-7 part, Bulbus Allii 7-14 part,
Rhizoma Zingiberis Recenss 7-14 part, Semen Sesami Nigrum 4-9 part and Sal 1-2 part.
2. Semen Sesami oil chilli sauce according to claim 1 is it is characterised in that be prepared from by the raw material of following weight portion:
Oleum sesami 44-51 part, bright red hot pepper 48-59 part, Oleum Helianthi 31-43 part, Radix Raphani 15-17 part, Zanthoxyli Bungeani powder 7-11 part, Chinese liquor
4-6 part, Bulbus Allii 9-12 part, Rhizoma Zingiberis Recenss 8-13 part, Semen Sesami Nigrum 5-8 part and Sal 1.2-1.8 part.
3. Semen Sesami oil chilli sauce according to claim 1 is it is characterised in that be prepared from by the raw material of following weight portion:
47 parts of Oleum sesami, 53 parts of bright red hot pepper, 37 parts of Oleum Helianthi, 16 parts of Radix Raphani, 9 parts of Zanthoxyli Bungeani powder, 5 parts of Chinese liquor, 10 parts of Bulbus Allii, life
11 parts of Rhizoma Zingiberis Recens, 6 parts of Semen Sesami Nigrum and 1.5 parts of Sal.
4. the Semen Sesami oil chilli sauce according to any one of claims 1 to 3 it is characterised in that: described Radix Raphani is by white turnip
Shredding is directly dried and is obtained, without any food additive or preservative.
5. the Semen Sesami oil chilli sauce according to any one of claims 1 to 3 it is characterised in that: described Chinese liquor requires storage
Phase is more than 1 year.
6. the preparation method of Semen Sesami oil chilli sauce according to claim 5 is it is characterised in that comprise the steps of:
(1) weigh Radix Raphani, Bulbus Allii, Rhizoma Zingiberis Recenss, Semen Sesami Nigrum according to parts by weight, after Radix Raphani dry cleaning, be cut into the little of 0.5-2cm by knife
Section is standby；After Bulbus Allii and Rhizoma Zingiberis Recenss roguing, peeling, cleaning, blend into Rhizoma Zingiberis Recens garlic tablet with pulper；After Semen Sesami Nigrum roguing, cleaning, temperature
20min fried by fire, cools standby；
(2) bright red hot pepper of parts by weight, stalk afterwash, plus cold boiling water is taken to be ground into Fructus Capsici sauce shape with pulverizer after moistening,
Fructus Capsici: cold boiling water=5:(0.1-0.3)；
(3) Fructus Capsici sauce of step (2) is added Radix Raphani segment, Semen Sesami Nigrum and the Rhizoma Zingiberis Recens garlic tablet of step (1), with 200-250r/min's
After speed stirs, sequentially add Zanthoxyli Bungeani powder, Chinese liquor, Sal, Oleum sesami and the Oleum Helianthi of predetermined weight part, with 250-
After the speed of 300r/min stirs, make Semen Sesami oil chilli sauce semi-finished product；
(4) the Semen Sesami oil chilli sauce semi-finished product of step (3) gained are loaded in fermentation tank, put in fermenting house by after potting mouth,
Sealing and fermenting pickles maturation, the Semen Sesami oil chilli sauce of prepared fermenting-ripening for 30 days；
(5) the ripe Semen Sesami oil chilli sauce of step (4) gained is pressed 200 ± 2g standard weights to load in chilli food tank, then warp
Cross microwave disinfection, air-cooled to after 55-65 DEG C, evacuation, sealing, inspection qualified, obtain final product Semen Sesami oil chilli sauce finished product.
7. Semen Sesami oil chilli sauce according to claim 6 preparation method it is characterised in that: in step (4) sweat
The temperature of middle fermenting house is 25-29 DEG C.
8. Semen Sesami oil chilli sauce according to claim 6 preparation method it is characterised in that: in step (5) microwave disinfection
Temperature is 70-80 DEG C, and the time is 100-180s, and frequency is 2000-2500mhz, and power is 5-10kw.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610806869.4A CN106360646A (en) | 2016-09-07 | 2016-09-07 | Sesame oil chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610806869.4A CN106360646A (en) | 2016-09-07 | 2016-09-07 | Sesame oil chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360646A true CN106360646A (en) | 2017-02-01 |
Family
ID=57900105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610806869.4A Pending CN106360646A (en) | 2016-09-07 | 2016-09-07 | Sesame oil chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360646A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107439896A (en) * | 2017-08-23 | 2017-12-08 | 无为黄老头风味食品有限公司 | One kind fat-reducing skin care thick chilli sauce and preparation method thereof |
| CN107751967A (en) * | 2017-11-27 | 2018-03-06 | 福建省大田县福梅农业开发有限公司 | A kind of preparation method of good fortune plum thick chilli sauce |
| CN108835604A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
| CN109527517A (en) * | 2018-12-27 | 2019-03-29 | 耿祥见 | A kind of appetizing capsicum paste and its manufacture craft |
| CN111869857A (en) * | 2020-06-09 | 2020-11-03 | 新疆林科院经济林研究所 | Fresh and crisp walnut chili sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585712A (en) * | 2013-11-01 | 2015-05-06 | 青岛博研达工业技术研究所(普通合伙) | Vegetable chili sauce and making method thereof |
| CN104855949A (en) * | 2015-06-02 | 2015-08-26 | 王建华 | Preparing method of delicious chili paste |
| CN105212177A (en) * | 2014-05-27 | 2016-01-06 | 无锡市西春食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN105341885A (en) * | 2015-12-08 | 2016-02-24 | 湖北凤头食品有限公司 | Fermented bouquet chili sauce and preparing method thereof |
| CN105581129A (en) * | 2014-10-22 | 2016-05-18 | 青岛鑫益发工贸有限公司 | Preparation method of chilli sauce |
| CN105901664A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Strong-fragrance type hot-pepper paste |
-
2016
- 2016-09-07 CN CN201610806869.4A patent/CN106360646A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585712A (en) * | 2013-11-01 | 2015-05-06 | 青岛博研达工业技术研究所(普通合伙) | Vegetable chili sauce and making method thereof |
| CN105212177A (en) * | 2014-05-27 | 2016-01-06 | 无锡市西春食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN105581129A (en) * | 2014-10-22 | 2016-05-18 | 青岛鑫益发工贸有限公司 | Preparation method of chilli sauce |
| CN104855949A (en) * | 2015-06-02 | 2015-08-26 | 王建华 | Preparing method of delicious chili paste |
| CN105341885A (en) * | 2015-12-08 | 2016-02-24 | 湖北凤头食品有限公司 | Fermented bouquet chili sauce and preparing method thereof |
| CN105901664A (en) * | 2016-04-19 | 2016-08-31 | 顾亚萍 | Strong-fragrance type hot-pepper paste |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107439896A (en) * | 2017-08-23 | 2017-12-08 | 无为黄老头风味食品有限公司 | One kind fat-reducing skin care thick chilli sauce and preparation method thereof |
| CN107751967A (en) * | 2017-11-27 | 2018-03-06 | 福建省大田县福梅农业开发有限公司 | A kind of preparation method of good fortune plum thick chilli sauce |
| CN108835604A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
| CN109527517A (en) * | 2018-12-27 | 2019-03-29 | 耿祥见 | A kind of appetizing capsicum paste and its manufacture craft |
| CN111869857A (en) * | 2020-06-09 | 2020-11-03 | 新疆林科院经济林研究所 | Fresh and crisp walnut chili sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tierra | The way of herbs | |
| CN106360646A (en) | Sesame oil chilli sauce and preparation method thereof | |
| Mihiranie et al. | Indigenous and traditional foods of Sri Lanka | |
| CN107495282B (en) | Hotpot condiment and preparation method thereof | |
| CN103750276A (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| CN100500030C (en) | Nutritious tonifying dumpling and steamed dumpling stuffing | |
| CN104839607A (en) | A preparation method of rosemary seasoning powder and a preparation method thereof | |
| US20240081375A1 (en) | Microbial chinese herbal medicine feed having effects of detoxication,muttony odor removal, flavor enhancement and mutton quality improvement | |
| CN106901237A (en) | A kind of stomach invigorating clearing damp egg roll and preparation method thereof | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| KR101728243B1 (en) | Method for manufacturing of a whole bulb of garlic using lactic acid bacteria | |
| CN104323217A (en) | Flavoring sauce with avicennia marina fruits and production method thereof | |
| KR102103222B1 (en) | Tteokgalbi using beef and eel | |
| CN106262756A (en) | Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof | |
| CN109287958A (en) | Halogen face and its preparation process | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN108813550A (en) | Peanut preserved black bean chilli paste and preparation method thereof | |
| CN106262755A (en) | Small fish bacon Fructus Capsici sauce and preparation method thereof | |
| CN106962851A (en) | A kind of sour spicy ivy mosses and a making method thereof and preparation method thereof | |
| CN102987279A (en) | Spicy pteridium aquilinum and preparation method thereof | |
| KR102042514B1 (en) | Ell ripening sauce and thereof ripening method | |
| KR101763472B1 (en) | Manufacturing Method For Oriental-Medical Ripening Meat | |
| CN107125711A (en) | Shanzhen sauce made of rare mountain wild vegetable and preparation method thereof | |
| KR20190104813A (en) | Manufacturing method of fried glutinous rice crackers with sesame or beans using lotus root and chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |
|
| WD01 | Invention patent application deemed withdrawn after publication |