CN106509824A - Fragrant fresh chili sauce - Google Patents
Fragrant fresh chili sauce Download PDFInfo
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- CN106509824A CN106509824A CN201611028941.1A CN201611028941A CN106509824A CN 106509824 A CN106509824 A CN 106509824A CN 201611028941 A CN201611028941 A CN 201611028941A CN 106509824 A CN106509824 A CN 106509824A
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- Prior art keywords
- chili
- parts
- fructus capsici
- powder
- seed
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 22
- 239000000843 powder Substances 0.000 claims abstract description 64
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 44
- 239000000796 flavoring agent Substances 0.000 claims description 31
- 235000013601 eggs Nutrition 0.000 claims description 23
- 235000013355 food flavoring agent Nutrition 0.000 claims description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 108091005804 Peptidases Proteins 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 238000006424 Flood reaction Methods 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 229910000004 White lead Inorganic materials 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000015096 spirit Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 30
- 229940024606 amino acid Drugs 0.000 description 16
- 235000001014 amino acid Nutrition 0.000 description 16
- 150000001413 amino acids Chemical class 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 11
- 108090000765 processed proteins & peptides Proteins 0.000 description 7
- 229920001184 polypeptide Polymers 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 235000013527 bean curd Nutrition 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 159000000000 sodium salts Chemical class 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- SVPKNMBRVBMTLB-UHFFFAOYSA-N 2,3-dichloronaphthalene-1,4-dione Chemical group C1=CC=C2C(=O)C(Cl)=C(Cl)C(=O)C2=C1 SVPKNMBRVBMTLB-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000002105 tongue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the field of food processing, and particularly discloses delicious fresh chili sauce. The delicious fresh chili sauce is prepared from chili flesh paste, seasoning, chili seed powder, spices, protein power, white spirits and protein power through fermentation in a sealed mode. The chili meat paste is refined through the following process comprising the steps that after fresh chilies are washed and dried in the air, chili flesh and chili seed are separated, and the chili flesh is ground into the chili flesh paste. The chili seed powder is refined through the following process comprising the steps that one part of the chili seed produced through preparation of the chili flesh paste are put into hot oil to be subjected to deep fry till water in the chilies is evaporated, then the chili seed are taken out and drained, the other part of the chili seed produced through preparation of the chili flesh paste are put into a pot to be fried till no water exists, and the drained and fried chili seed are mixed and ground into the powdery chili seed powder through a grinding miller. Aiming at the technical problems that the taste of existing chili sauce is mainly spicy and not delicious enough, the delicious fresh chili sauce is provided.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of fragrant fresh chilli sauce.
Background technology
Fructus Capsici is that one kind is deep is mainly planted in the ground such as Southeast Asia, India, China, Mexico by popular vegetable, is had
There are very strong nutritive value and medical value.The edible way variation of Fructus Capsici, can eat raw, parch, drying, freezing, processing etc..
Wherein Fructus Capsici sauce is a kind of typical chilli products.In order to meet growing demand, diversiform Fructus Capsici sauce meet the tendency of and
It is raw, with regard to being developed into for study hotspot for characteristic nutrition Fructus Capsici sauce.
Fructus Capsici sauce on the market, majority are made up of raw material with Fructus Capsici, beans or beef granules.The mouthfeel of these Fructus Capsici sauce
Mostly based on peppery, single taste, it is impossible to effectively meet the appetite of people, therefore increasingly treated coldly by people.Mouthfeel is rich
Rich, delicious flavour, is only the direction of Fructus Capsici sauce development.It is badly in need of now the spicy Fructus Capsici sauced of a kind of rich in taste, delicious flavour
Make method.
The content of the invention
The present invention is directed to the technical problem that existing Fructus Capsici sauce mouthfeel is based on peppery, taste is not delicious enough, there is provided a kind of
Fragrant fresh chilli sauce.
This programme provide base case be：Fragrant fresh chilli sauce, by Fructus Capsici muddy flesh, flavouring agent, chilli seed powder, spice,
Egg albumen powder, Chinese liquor and egg albumen powder sealing and fermenting are formed；
Wherein Fructus Capsici muddy flesh is formed through the refining of following technique：After fresh chilli is cleaned, drying, by Fructus Capsici meat with it is peppery
Green pepper seed is separated, and Fructus Capsici meat grinds to form Fructus Capsici muddy flesh, and Fructus Capsici muddy flesh is located in the bottom for sealing altar；
Wherein flavouring agent is mixed by Sal, monosodium glutamate, white sugar, and flavouring agent paving is sprinkled upon on Fructus Capsici muddy flesh；
Wherein chilli seed powder is formed through the refining of following technique：The a part of chilli seed for making the generation of Fructus Capsici muddy flesh is put
Enter fried in hot oil to Fructus Capsici moisture evaporation, then chilli seed is taken out and is drained, then will make the another of Fructus Capsici muddy flesh generation
Part chilli seed is put into fried dry in pot, then will drain the chilli seed with the chilli seed mixed grinding powdering of fried dry with grinder
Powder, Fructus Capsici powder seed powder are layered on flavouring agent；
Wherein spice is made of through following technique：Semen Sesami, anise, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex Cinnamomi, Flos Caryophylli, Pericarpium Citri Reticulatae are chosen,
It is ground into powder after mixing, spice is layered on flavouring agent；
Wherein egg albumen powder is made of into excessively following technique：From the bean milk powder for meeting national standard, add in bean milk powder
Protease mixes, and egg albumen powder is layered on spice；
Wherein Chinese liquor is finally poured in sealing altar, floods egg albumen powder.
The operation principle and advantage of this programme be：Find that the afterbody of Fructus Capsici is close to the portion of the Fructus Capsici base of a fruit through repeatedly research
Where position and tail point are least peppery, Fructus Capsici meat (some places are also referred to as Fructus Capsici skin) although there is certain peppery degree, according to instrument
The result of detection, the peppery degree of Fructus Capsici meat are far below the peppery degree of chilli seed.Chilli seed can be given out in the case of high temperature frying
Special fragrance.In this programme, Fructus Capsici meat and chilli seed are separately processed, and fresh Fructus Capsici meat is ground to form Fructus Capsici meat
Mud, can normally be pickled to Fructus Capsici sauce.
Chilli seed is individually put forward, under the high temperature conditions, chilli seed can be allowed to give out fragrance.Chilli seed is different
Under the conditions of have different spicy abnormal smells from the patients, therefore, in this programme by chilli seed adopt different processing modes, generate and differ
Fragrance matter, what the relevant fragrance matter of generation was formed special is combined spicy abnormal smells from the patient.Semen Sesami, anise, Fructus Foeniculi in spice,
After Pericarpium Zanthoxyli, Cortex Cinnamomi, Flos Caryophylli, Pericarpium Citri Reticulatae grind into powder are mixed with chilli seed powder again, the fragrance more enriching of Fructus Capsici sauce is enabled to
It is thick.
Substantial amounts of protein is rich in bean milk powder, protease is added in bean milk powder, in the starting stage of sealing and fermenting, bean
A part of protein in starch forms polypeptide in the presence of ethanol, and this part of polypeptide forms all kinds of in the presence of protease
Aminoacid；In the follow-up phase of sealing and fermenting, as protease is also a kind of protein, the ethanol in Chinese liquor can also destroy albumen
Hydrogen bond in enzyme so that protease is also hydrolyzed into polypeptide.These polypeptides can form each amino acid in the presence of fermentation, these
The taste that aminoacid enables to Fructus Capsici sauce is more delicious.
Flavouring agent is the surface for being directly sprinkled upon Fructus Capsici muddy flesh, and after Chinese liquor is poured into, flavouring agent can be slowly immersed into Fructus Capsici
In muddy flesh so that Fructus Capsici muddy flesh it is tasty during slow fermentation.
This programme perfume fresh chilli sauce, Fructus Capsici muddy flesh and chilli seed are separated, using the chilli seed of two kinds of different processing modes,
So that final products with compound fragrance.Bean milk powder and protease can resolve into polypeptide in the presence of Chinese liquor, all, many
In the presence of fermentation, each amino acid of formation can greatly improve the delicate flavour of Fructus Capsici sauce to peptide.So as to reach Fructus Capsici paste flavor,
It is fresh to take into account, the purpose of rich in taste.
Preferred version one：Based on scheme preferred version, wherein the parts by weight of individual component be 20 parts of Fructus Capsici muddy flesh,
10 parts of chilli seed powder, 2 parts of spice, 1 part of egg albumen powder, 5 parts of flavouring agent.The Fructus Capsici sauce of this component, on fragrance and delicate flavour, all
There is outstanding performance, and the content of egg albumen powder is unsuitable excessive, excessive egg albumen powder, can be due to protein during fermentation
When being hydrolyzed into polypeptide, there is the state of solidification, less egg albumen powder can effectively avoid such case.
Preferred version two：Preferably one preferred version：In egg albumen powder, the parts by weight of bean milk powder and protease
For 19 parts of bean milk powder, 1 part of protease.The bean milk powder and protease of this component, in the starting stage of sealing and fermenting, protease energy
Firmly grasp the protein that this stage allows in bean milk powder and be hydrolyzed into aminoacid.
Preferred version three：Preferably two preferred version：In flavouring agent, the parts by weight of each component are Sal 10
Part, 2 parts of monosodium glutamate, 5 parts of white sugar.The flavouring agent of this component can allow in Sal immersion Fructus Capsici muddy flesh, and monosodium glutamate can have auxiliary to carry
Fresh effect, white sugar make the taste of whole Fructus Capsici sauce more thick and heavy, are not dry peppery.
Preferred version four：As the preferred version of scheme three：In spice the parts by weight of each component be 1 part of Semen Sesami, eight
3 parts of angle, 2 parts of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, 1 part of Cortex Cinnamomi, 2 parts of Flos Caryophylli, 1 part of Pericarpium Citri Reticulatae.The spice of this component with Fructus Capsici powder of seeds
After mixing, the fragrance of Fructus Capsici powder of seeds can be lifted.
Preferred version five：Preferably four preferred version：The alcohol concentration of the Chinese liquor poured into is 45 degree.Concentration mistake
High Chinese liquor, is unfavorable for fermentation, and sweat is slow, or does not carry out；The too low Chinese liquor of concentration, if Fructus Capsici sauce is being sent out
Ferment process mesometamorphism.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1
Fragrant fresh chilli sauce, is made up of Fructus Capsici muddy flesh, flavouring agent, chilli seed powder, spice, egg albumen powder, Chinese liquor.
Its manufacture method is as follows：
1. after fresh chilli being cleaned, drying, Fructus Capsici meat is separated with chilli seed, Fructus Capsici meat grinds to form Fructus Capsici muddy flesh.
2. the fried in hot oil for a part of chilli seed for making the generation of Fructus Capsici muddy flesh being put into 150 DEG C is to Fructus Capsici moisture evaporation
(temperature is too high to cause burning to produce), then chilli seed is taken out and is drained, then will make another portion that Fructus Capsici muddy flesh is produced
Point chilli seed is put into fried dry in pot, then will be drained under 4 DEG C of ambient temperature with grinder and is ground with the chilli seed mixing of fried dry
Powdered chilli seed powder, in 100 mesh, temperature is too low, and machine run is problematic, and temperature is too high, meeting for the fineness of chilli seed powder
Due to the problem of frictional heat, burning is produced.
3., according to 3 parts of parts by weight anise, 2 parts of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, 1 part of Cortex Cinnamomi, 2 parts of Flos Caryophylli, 1 part of Pericarpium Citri Reticulatae, it is mixed
Spice of the fineness in the powder of 80 mesh is ground to form afterwards.
4., from the bean milk powder and protease for meeting national standard, mix according to 19 parts of parts by weight bean milk powder, 1 part of protease
Close, make egg albumen powder.
5., according to 10 parts of parts by weight Sal, 2 parts of monosodium glutamate, 5 parts of mixing of white sugar, flavouring agent is made.
Above-mentioned steps 3-5, in no particular order.
6., according to parts by weight, by Fructus Capsici muddy flesh, 20 parts are placed into sealing altar bottom, are then filled with seasoning above successively
5 parts of material, 10 parts of chilli seed powder, 2 parts of spice, after 1 part of egg albumen powder, then pour into Chinese liquor egg albumen powder is flooded into rear sealing and fermenting and
Into；
Wherein flavouring agent includes：Sal, monosodium glutamate, white sugar.
Embodiment 2
Compared with prior art, the difference is that only, in step 6, according to parts by weight, be also added into fermented bean curd 1
Part, sealing altar bottom is put into after mixing with Fructus Capsici muddy flesh.The fermentation of mycete is have passed through in the manufacturing process of fermented bean curd, wherein having
Abundant aminoacid, further lifts delicate flavour, while probioticss can also be inoculated with to Fructus Capsici sauce, improves the effect of fermentation.
Comparative example 1
Have chosen fresh edible capsicum beans (production of quintar group of Jilin Province) on the market.
Comparative example 2
Compared with Example 1, the difference is that only, in step 1, chilli seed is not separated with Fructus Capsici meat, directly grind
Into mud；Step 2 is not carried out.
Comparative example 3
Compared with Example 1, the difference is that only, in step 1, chilli seed is not separated with Fructus Capsici meat, by chilli oil
After fried, pasty state is ground to form；Step 2 is not carried out.
Comparative example 4
Compared with Example 1, the difference is that only, in step 1, chilli seed is not separated with Fructus Capsici meat, Fructus Capsici is put
Enter fried dry in pot, pulverize；Step 2 is not carried out.
Comparative example 5
Compared with Example 1, the difference is that only, be added without egg albumen powder.
Above-mentioned all embodiments and comparative example are carried out with fragrance detection and delicate flavour detection.
Fragrance detection is using standard GB/T/T 14454.2-2008, the three-point assay in spice, evaluation of odors method
Method, is carried out by presider's hosting, group, and using Blind Test, only record, the mode not discussed are carried out to all embodiments and comparative example
More objectively evaluate.
Experimental technique：Fragrant paper difference labelling is distinguished by 4, distinguishes that fragrant paper dips embodiment 1 as standard specimen with wherein 2, with separately
Outer 2 are distinguished that fragrant paper dips other embodiments to be measured or comparative example as sample, are mixed this 4 and are distinguished fragrant paper.Arbitrarily take 1 away, protect
3 are stayed, is allowed valuation officer to find out that different root of fragrance and is distinguished fragrant paper, it is right to be carried out by embodiment 1 and other embodiment or comparative example
Than obtaining a result.
As a result state：With fraction representation (40 points of full marks), standards of grading enter shown in table 1 below evaluation of odors result：
Table 1
In 50 valuation officers after evaluation, all embodiments and comparative example can be scored according to the standard of table 1.
After the completion of scoring, the average of the embodiment or comparative example score is taken as final score.Final result is as shown in table 2：
Table 2
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Score value | 38.7 | 38.8 | 29.7 | 30.1 | 29.8 | 27.7 | 38.5 |
In delicate flavour detection, containing for delicious amino acid and its correspondence sodium salt in Fructus Capsici sauce is mainly analyzed with electronic tongues head
Amount.18 kinds of aminoacid and its sodium salt total amount accounting are to weigh the key of nutritive value in food, and delicious amino acid is to weigh food
The key of delicate flavour.As a result it is as shown in table 3.
From table 2, comparative example 1 and embodiment 2, it could be assumed that, add fermented bean curd not affect the fragrance of Fructus Capsici sauce
(P ＞ 0.05).
From table 2, comparative example 1 and comparative example 1, it could be assumed that, compared with prior art, it is peppery that this programme is provided
Green pepper seed separates fried and dry stir-fry, and decomposite mode can significantly improve the fragrance of Fructus Capsici sauce.
From table 2, comparative example 1 and comparative example 2-4, it could be assumed that, chilli seed separates fried and dry stir-fry, remixes
Mode, the fragrance of Fructus Capsici sauce can be significantly improved.
From table 2, comparative example 1 and comparative example 2-4, it could be assumed that, egg albumen powder the fragrance of Fructus Capsici sauce is affected compared with
It is little.
Table 3
The content of glutamic acid and its sodium salt in all embodiments and comparative example is higher, and its main cause is to add taste
Smart (main component is sodium glutamate)
From table 3, comparative example 1 with embodiment 2 it could be assumed that：1. fermented bean curd can improve 18 kinds of aminoacid and its sodium
Salt total amount accounting so that the nutrition of Fructus Capsici sauce is more enriched；2. fermented bean curd can also improve the accounting of delicious amino acid, so that
Obtain Fructus Capsici sauce more delicious.
From table 3, comparative example 1 with comparative example 1 it could be assumed that：1. 18 kinds of aminoacid and its sodium salt in this programme
Total amount accounting is higher better than the nutritive value of prior art, i.e. this product；2. the delicious amino acid content in this programme also superior to
The product that prior art, i.e. this programme are produced, more with delicate flavour.
From table 3, contrast implement 1 with comparative example 2-4 it could be assumed that：The processing method of chilli seed, does not interfere with Fructus Capsici
The content of aminoacid in beans.
From table 3, comparative example 1 with comparative example 5 it could be assumed that：Add egg albumen powder in Fructus Capsici sauce, can be notable
The content of aminoacid in Fructus Capsici sauce, raising nutritive value are improved, and the content of delicious amino acid can be improved, improve delicate flavour.
Above-described is only embodiments of the invention, and in scheme, the known general knowledge here such as concrete structure and characteristic is not made
It is excessive to describe.It should be pointed out that for a person skilled in the art, on the premise of without departing from present configuration, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in description
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. fragrant fresh chilli sauce, it is characterised in that by Fructus Capsici muddy flesh, flavouring agent, chilli seed powder, spice, egg albumen powder, Chinese liquor and egg
White lead sealing and fermenting is formed；
Wherein Fructus Capsici muddy flesh is formed through the refining of following technique：After fresh chilli is cleaned, drying, by Fructus Capsici meat and chilli seed
Separate, Fructus Capsici meat grinds to form Fructus Capsici muddy flesh, Fructus Capsici muddy flesh is located in the bottom for sealing altar；
Wherein flavouring agent is mixed by Sal, monosodium glutamate, white sugar, and flavouring agent paving is sprinkled upon on Fructus Capsici muddy flesh；
Wherein chilli seed powder is formed through the refining of following technique：The a part of chilli seed for making the generation of Fructus Capsici muddy flesh is put into into heat
It is fried in oil then chilli seed to be taken out and is drained to Fructus Capsici moisture evaporation, then will make another part that Fructus Capsici muddy flesh is produced
Chilli seed is put into fried dry in pot, then will drain the chilli seed powder with the chilli seed mixed grinding powdering of fried dry with grinder,
Fructus Capsici powder seed powder is layered on flavouring agent；
Wherein spice is made of through following technique：Choose Semen Sesami, anise, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex Cinnamomi, Flos Caryophylli, Pericarpium Citri Reticulatae, mixing
It is ground into powder afterwards, spice is layered on flavouring agent；
Wherein egg albumen powder is made of into excessively following technique：From the bean milk powder for meeting national standard, albumen is added in bean milk powder
Enzyme mixes, and egg albumen powder is layered on spice；
Wherein Chinese liquor is finally poured in sealing altar, floods egg albumen powder.
2. fragrant fresh chilli sauce according to claim 1, it is characterised in that wherein the parts by weight of each component are Fructus Capsici muddy flesh
20 parts, 10 parts of chilli seed powder, 2 parts of spice, 1 part of egg albumen powder, 5 parts of flavouring agent.
3. fragrant fresh chilli sauce according to claim 1, it is characterised in that in egg albumen powder, the weight of bean milk powder and protease
Number is 19 parts of bean milk powder, 1 part of protease.
4. fragrant fresh chilli sauce according to claim 1, it is characterised in that the parts by weight of each component are Sal in flavouring agent
10 parts, 2 parts of monosodium glutamate, 5 parts of white sugar.
5. fragrant fresh chilli sauce according to claim 1, it is characterised in that the parts by weight of each component are Semen Sesami in spice
1 part, anistree 3 parts, 2 parts of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, 1 part of Cortex Cinnamomi, 2 parts of Flos Caryophylli, 1 part of Pericarpium Citri Reticulatae.
6. fragrant fresh chilli sauce according to claim 1, it is characterised in that the alcohol concentration of the Chinese liquor poured into is 45 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN114081146A (en) * | 2021-09-06 | 2022-02-25 | 贵州省贵三红食品有限公司 | Fermentation preparation method for improving flavor and quality of paste chili |
| CN114158717A (en) * | 2021-10-28 | 2022-03-11 | 祁东农交汇食品有限公司 | Spicy fish block chili sauce and preparation method thereof |
| CN114190536A (en) * | 2021-12-15 | 2022-03-18 | 仲景食品股份有限公司 | Chili sauce and preparation method and application thereof |
| CN114947104A (en) * | 2022-05-23 | 2022-08-30 | 青岛天祥食品集团调味品有限公司 | Production process of fresh chilli sauce and fresh chilli sauce |
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| CN114081146A (en) * | 2021-09-06 | 2022-02-25 | 贵州省贵三红食品有限公司 | Fermentation preparation method for improving flavor and quality of paste chili |
| CN114158717A (en) * | 2021-10-28 | 2022-03-11 | 祁东农交汇食品有限公司 | Spicy fish block chili sauce and preparation method thereof |
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