CN106722797A - Flavor chilli sauce - Google Patents
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- CN106722797A CN106722797A CN201611028032.8A CN201611028032A CN106722797A CN 106722797 A CN106722797 A CN 106722797A CN 201611028032 A CN201611028032 A CN 201611028032A CN 106722797 A CN106722797 A CN 106722797A
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Abstract
The invention belongs to food processing field, specifically settle sth. according to policy or law out flavor chilli sauce, sealing altar bottom is placed into by capsicum muddy flesh, then after being paved with fermented bean curd block, flavoring, chilli seed powder, spice, edible rice bran successively above, then lemon juice, white wine are poured into successively and sealing and fermenting is formed after sesame oil.The present invention is for the edible technical problem being hard and dry later of thick chilli sauce of the prior art, there is provided a kind of flavor chilli sauce.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of flavor chilli sauce.
Background technology
Thick chilli sauce is the often edible flavouring of Chinese, and our father and mother can usually teach that thick chilli sauce should not be eaten
Many, overeating to get angry.So what is to get angryIn theory of pathogenesis, fire is from interior and give birth to, as internal one kind disease
Reason product, causes the various pathological changes of human tissue organ.The interior fire made, also known as " interior fire " or " interior heat ", because the overabundance of yang has
It is remaining, or hyperactivity of yang due to yin deficiency, or due to qi and blood stasis, or due to the pent-up of disease and evil, produce and disturbed in burning hot, cause yin-Yang to lose in flat
Weighing apparatus, liver internal organs function get muddled, and some function phases are in excited pathological state.
The external manifestation of excessive internal heat be mainly inflamed eyes, throat swell and ache, gum-swell and ache, aphthae, be hard and dry etc. it is existing
As.Capsicum excessive internal heat is eaten, according to the interpretation of present doctor trained in Western medicine science, main cause is that capsicum plays the role of to expand enteron aisle blood vessel,
Make small Gut barrie r (mucous membrane of small intestine) declines, cause more bacteriums to invade blood, in fact it could happen that local purulent inflammation.Cause
This, can be avoided eating capsicum excessive internal heat in terms of following two：1st, strengthen the effect of small Gut barrie r, prevent bacterium from invading blood
(enhancing body)；2nd, strengthen intestines peristalsis, promote stool discharge, it is to avoid stool pent-up.
Eating thick chilli sauce can get angry, because capsicum is hot food, somebody just will recognize that the manufacturing process in thick chilli sauce
Middle addition can be dispelled the cool property food of fire, and a kind of the thick chilli sauce do not got angry has been eaten to obtain.As China Patent No. is
In the document of ZL201110084780.9, a kind of preparation method containing purging fire factor thick chilli sauce is disclosed, including two prepared
Journey：(1) preparation of purging fire factor.It is characterized in that its component is：Lophatherum gracile, chrysanthemum, peppermint, honeysuckle, the sterculia seed, using super
It is prepared by critical C02 extracting process.(2) preparation of thick chilli sauce.It is characterized in that it is composed of the following components：Fresh capsicum, salt, white sand
Sugar, monosodium glutamate, citric acid, sodium isoascorbate, starch, salad oil, light-coloured vinegar, purging fire factor, using the sterilized method of mashing mixing
Prepare.
Such scheme after consumption, can reach certain heat-clearing effect, be mainly manifested in and reduce " fire of stomach lung ", i.e.,
After edible, throat will not swell and ache, but still there is a problem of be hard and dry (water content of defecating is relatively low).
For the edible technical problem being hard and dry later of thick chilli sauce of the prior art, one kind is badly in need of now can be eaten
The flavor chilli sauce do not got angry afterwards.
The content of the invention
The present invention is for the edible technical problem being hard and dry later of thick chilli sauce of the prior art, there is provided a kind of local flavor
Thick chilli sauce.
This programme provide base case be：Flavor chilli sauce, by capsicum muddy flesh, fermented bean curd block, flavoring, chilli seed powder,
Spice, edible rice bran, lemon juice, white wine and sesame oil sealing and fermenting are formed；
Wherein capsicum muddy flesh is formed by the refining of following technique：After fresh chilli is cleaned, drying, by capsicum meat with it is peppery
Green pepper seed is separated, and capsicum meat grinds to form capsicum muddy flesh, and capsicum muddy flesh is placed into sealing altar bottom；
Wherein fermented bean curd block is made of into excessively following technique：Bean curd pressed compact is divided into fritter, in every piece of bean curd surface seeding hair
The strain of mould, is subsequently adding saccharomycete and carries out sealing storage and take afterwards at least 3 months, is cleaned with white wine, and fermented bean curd block is obtained,
Fermented bean curd block is layered on capsicum muddy flesh；
Wherein chilli seed powder is formed by the refining of following technique：A part of chilli seed that the generation of capsicum muddy flesh will be made is put
Enter fried in hot oil to capsicum moisture evaporation, then chilli seed is taken out and is drained, then will make the another of capsicum 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, chilli seed powder is layered on fermented bean curd block；
Wherein flavoring is mixed by salt, monosodium glutamate and white sugar, and flavoring is layered on fermented bean curd block
Wherein spice is made of by following technique：Sesame, anise, fennel, Chinese prickly ash, Chinese cassia tree, cloves, dried orange peel are chosen,
It is ground into powder after mixing, is then mixed again with ginger splices and mashed garlic, spice is obtained, spice is layered on flavoring；
It is made of into excessively following technique wherein to eat rice bran：Shelled by hulling machine, paddy is formed brown rice；Remove
Husk, stone grain and dust in paddy；By the brown rice after shelling, by precision for the rice mill of 1-9 degree carries out going to plant for the first time
Skin, leaves the seed coat and this kind of skin is defined as into chaff；The precision of regulation rice mill is ground for the second time to the brown rice for removing kind of skin again
Paddy skin layer and plumule are ground off, the rice of aleuron is left, the paddy skin forms thin chaff and plumule grain, retained thin chaff and plumule grain is stand-by；
Powder is regrind into chaff, thin chaff and plumule grain from flour mill or wall-breaking machine, the powder 0.5-1 that stir-fries is small
When, edible rice bran is obtained, edible rice bran is layered on spice；
Wherein lemon juice is made of following technique：After Fresh Lemon is removed the peel, grind to form pasty state with fruit juice mixer and form lemon
Juice, lemon juice is sprinkled upon on spice；
Wherein white wine is poured on lemon juice, and sesame oil is poured on white wine.
The operation principle and advantage of this programme be：Found by repeatedly research, the afterbody of capsicum is close to the portion of the capsicum base of a fruit
Position and tail point are that tripe is necessarily drawn in least peppery place, capsicum meat (some places are also referred to as capsicum skin) although having, according to instrument
The result of detection, the peppery degree of the peppery degree far below chilli seed of capsicum meat.Chilli seed can give out in the case of high temperature frying
Special fragrance.In this programme, capsicum meat and chilli seed are separately processed, and fresh capsicum meat is ground to form into capsicum meat
Mud, enables to thick chilli sauce normally to be pickled.
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 smells, therefore, in this programme by chilli seed use different processing modes, generate and differ
Fragrance matter, what the relevant Studies of The Aromatic Substances of generation was formed special is combined spicy smell.Sesame, anise in spice, fennel, flower
After green pepper, Chinese cassia tree, cloves, dried orange peel grind into powder mix with ginger splices, mashed garlic and chilli seed powder again, thick chilli sauce is enabled to
Fragrance is denseer.
Fermented bean curd block in the presence of microorganism, can produce substantial amounts of amino acid, wherein also wrapping during itself fermentation
A large amount of delicious amino acids are included, the fermented bean curd block that this is has unique delicate flavour during edible.By fermented bean curd block add thick chilli sauce in,
First fermented bean curd block can lift the amino acid content in thick chilli sauce so that thick chilli sauce is more delicious；Second, thick chilli sauce also has in itself
One process of sealing and fermenting, adds fermented bean curd to be vaccinated with probioticses (if after all on fermented bean curd equivalent to thick chilli sauce
Growth is harmful bacteria, and this fermented bean curd is also just dropped), can so cause that thick chilli sauce is more good in the process of sealing and fermenting
Health.
Vitamin B1 is rich in edible rice bran, vitamin B1 has digestive effect, while containing in edible rice bran
More cellulose, cellulose has promotion intestines peristalsis, the effect of defaecation, prevents pent-up of defecating.After edible thick chilli sauce,
Capsicim in thick chilli sauce, there is obvious stimulation to enteron aisle, and now, the vitamin B1 eaten in rice bran can rapidly by intestines
Road, absorption, reach digestive purpose.Lemon juice, lemon juice are added in thick chilli sauce can substantially change the acid of thick chilli sauce
Alkalescence so that thick chilli sauce is rich in vitamin B2 in acidity, and in lemon juice, and vitamin B1, B2 can in acid condition
Preservation longer time.Vitamin B2 in lemon juice, can be obviously improved the effect of small Gut barrie r (mucous membrane of small intestine), prevent thin
Bacterium invades blood, further prevents the situation of excessive internal heat.
Sesame oil is a vegetable oil, cool in nature, in Sichuan-chongqing Region, people's oily dish used in blocked shot, mainly sesame
Sesame oil, sesame oil have relax bowel, the effect of heat-clearing, further avoid situation about getting angry after edible thick chilli sauce.
In this programme, capsicum muddy flesh is inserted into sealing altar bottom, can mainly be fermented in the environment of oxygen-free seal, capsicum meat
Mud upper strata is fermented bean curd block, and fermented bean curd block can allow microorganism rapidly to be contacted with capsicum muddy flesh, starts fermentation process.On fermented bean curd block
Flavoring, chilli seed powder are powdered, after white wine, lemon juice and sesame oil is poured into, can be slowly immersed into capsicum meat
In mud so that capsicum muddy flesh is more tasty.
Capsicum is divided into capsicum muddy flesh and chilli seed powder by this programme flavor chilli sauce, is processed respectively, improves capsicum
The fragrance of sauce；Fermented bean curd block is added in thick chilli sauce, the delicious amino acid content in thick chilli sauce is improved so that thick chilli sauce is fresher；
Edible rice bran, lemon juice and sesame oil are added in thick chilli sauce, vitamin B1, the content of B2 in thick chilli sauce is improved, after eating
The effect of small Gut barrie r can be strengthened, promoted intestines peristalsis, promoted stool discharge, avoid being hard and dry, reached after eating not
The effect that can be got angry.
Preferred scheme one：Based on scheme preferred scheme, wherein the parts by weight of individual component be 10 parts of capsicum muddy flesh,
8 parts of chilli seed powder, 3 parts of spice, 1 part of fermented bean curd block, 4 parts of flavoring, edible 4 parts of rice bran, 1 part of lemon juice, 2 parts of white wine and sesame
5 parts of sesame oil.The thick chilli sauce of this component, on fragrance and delicate flavour, there is an outstanding performance, and edible rice bran and lemon juice
Content should not be excessive, and " a presumptuous guest usurps the role of the host " otherwise easily occur influences the situation of thick chilli sauce mouthfeel.
Preferred scheme two：Preferably one preferred scheme：The size of selected fermented bean curd block is 3cm*3cm*1cm.It is rotten
Newborn block should not be too thick, and the too thick protein occurred inside fermented bean curd block can not be fermented, and produced amino acid content can be less.
Preferred scheme three：Preferably two preferred scheme：The parts by weight of each component are salt 6 in flavoring
Part, 1 part of monosodium glutamate, 1 part of white sugar.The flavoring of this component can allow salt to immerse in capsicum muddy flesh, and monosodium glutamate can have auxiliary to carry
Fresh effect, white sugar makes the taste of whole thick chilli sauce more thick and heavy, is not dry peppery.
Preferred scheme four：As the preferred scheme of scheme three：The parts by weight of each component are 1 part of sesame, eight in spice
10 parts of 3 parts of angle, 2 parts of fennel, 2 parts of Chinese prickly ash, 1 part of Chinese cassia tree, 2 parts of cloves, 1 part of dried orange peel, 10 parts of ginger splices and mashed garlic.This component
Spice can lift the fragrance of capsicum powder of seeds after mixing with capsicum powder of seeds.
Preferred scheme five：Preferably four preferred scheme：The alcohol concentration of white wine is 45 degree.Excessive concentration it is white
Wine, is unfavorable for fermentation, and fermentation process is slow, or does not carry out；The too low white wine of concentration, if thick chilli sauce is in fermentation process
Mesometamorphism.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1
Flavor chilli sauce, according to parts by weight, by 10 parts of capsicum muddy flesh, 1 part of fermented bean curd block, 4 parts of flavoring, chilli seed powder 8
Part, 3 parts of spice, edible 4 parts of rice bran, 1 part of lemon juice, 5 parts of sealing and fermentings of 2 parts of white wine and sesame oil are formed
Its preparation method is as follows：
1. after fresh chilli being cleaned, drying, capsicum meat is separated with chilli seed, capsicum meat grinds to form capsicum muddy flesh；
2. a part of chilli seed that the generation of capsicum muddy flesh will be made is put into fried in hot oil to capsicum moisture evaporation, then will
Chilli seed takes out and drains, and another part chilli seed that then will make the generation of capsicum muddy flesh is put into fried dry in pot, then with grinding
Machine will drain the chilli seed powder with the chilli seed mixed grinding powdering of fried dry；
3. bean curd pressed compact is divided into fritter, in every piece of mucoraceous strain of bean curd surface seeding, is subsequently adding saccharomycete and enters
Row sealing storage is taken for 3 months afterwards, is cleaned with white wine, and fermented bean curd block is obtained；
4. according to parts by weight, choose 1 part of sesame, anistree 3 parts, it is 2 parts of fennel, 2 parts of Chinese prickly ash, 1 part of Chinese cassia tree, 2 parts of cloves, old
1 part of skin, is ground into powder after mixing, then admixes again in 10 parts of 10 parts of ginger splices and mashed garlic, and spice is obtained；
5. shelled by hulling machine, paddy is formed brown rice；Husk, stone grain and dust in removing paddy；To go
Brown rice after shell, by precision for the rice mill of 1-9 degree carries out removing kind of a skin for the first time, leaves the seed coat and is defined as this kind of skin
Chaff；The precision of regulation rice mill is ground for second to the brown rice for removing kind of skin and removes paddy skin layer and plumule again, leaves aleuron
Rice, the paddy skin forms thin chaff and plumule grain, retains thin chaff and plumule grain is stand-by；From flour mill or wall-breaking machine to chaff, thin chaff
And plumule grain is regrind into powder, and the powder is stir-fried 0.5 hour, edible rice bran is obtained；
6. after Fresh Lemon is removed the peel, grind to form pasty state with fruit juice mixer and form lemon juice；
7. 6 parts of salt, 1 part of monosodium glutamate, 1 part of white sugar are mixed to prepare flavoring according to parts by weight；
Above-mentioned steps, in no particular order.
8. 10 parts of capsicum muddy flesh is placed into sealing altar bottom, is then paved with 1 part of fermented bean curd block, flavoring 4 successively above
After part, 8 parts of chilli seed powder, 3 parts of spice, edible 4 parts of rice bran, then 1 part of lemon juice, 2 parts of white wine and sesame oil 5 are poured into successively
Sealing and fermenting is formed for 6 months after part.
Embodiment 2
Compared with Example 1, the difference is that only, in step 8, according to parts by weight by 10 parts of capsicum muddy flesh, rotten
After 1 part of newborn block, 4 parts of flavoring, 8 parts of chilli seed powder, 3 parts of spice, edible 4 parts of rice bran are well mixed, then lemon is poured into successively
Sealing and fermenting is formed for 6 months afterwards for 5 parts of 1 part of lemon juice, 2 parts of white wine and sesame oil.
Comparative example 1
Compared with Example 1, the difference is that only, do not add edible rice bran.
Comparative example 2
Compared with Example 1, the difference is that only, do not add lemon juice.
Comparative example 3
Take " violent peppery type " thick chilli sauce of Hunan bold girls Food Co., Ltd production.
Comparative example 4
Guizhou " old foster-mother " Salt black bean thick chilli sauce.
Comparative example 5
" red all over the world " fresh chilli sauce of Hebei province world pimiento Co., Ltd production.
Fragrance detection and the detection to animal body excessive internal heat degree are carried out to above-mentioned all embodiments and comparative example.
Fragrance detection is using standard GB/T/T 14454.2-2008, the three-point assay in spices, 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 evaluation.
Experimental technique：Distinguish that fragrant paper is marked respectively by 4, distinguish that fragrant paper dips embodiment 1 as standard specimen with wherein 2, with another
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.It is any to 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.
Result is stated：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：
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Score value (divides) | 38.8 | 37.5 | 38.1 | 38.5 | 30.8 | 34.7 | 33.5 |
From table 2, comparative example 1 and embodiment 2, it could be assumed that, with different levels addition capsicum muddy flesh, fermented bean curd block,
Flavoring, chilli seed powder, spice and edible rice bran, obtained product because of fermentation more fully, lifting that can be slightly
The fragrance of product.
From table 2, comparative example 1 and comparative example 3-5, it could be assumed that, compared with prior art, what this programme was provided
Chilli seed separates fried and dry stir-fry, and the mode for remixing can significantly improve the fragrance of thick chilli sauce.
Detecting the excessive internal heat degree of all embodiments and comparative example, using being that two kinds of detection methods auxiliary are carried out, the first
Determine the content of vitamin B1 and vitamin B2 in thick chilli sauce.
The content assaying method of vitamin B1 and vitamin B2 belongs to prior art, repeats no more here.After testing
The content results of vitamin B1 and vitamin B2 are as shown in table 3 in each embodiment and comparative example：
Table 3
From table 3, comparative example 1 and comparative example 1-2, it could be assumed that, add edible rice bran simultaneously in thick chilli sauce
With lemon juice, the content of vitamin B1 and vitamin B2 in thick chilli sauce can be effectively improved.
From table 3, comparative example 1 and comparative example 3-5, it could be assumed that, compared with prior art, this programme is in capsicum
Edible rice bran and lemon juice are added in sauce simultaneously, the content of vitamin B1 and vitamin B2 in thick chilli sauce can be effectively improved.
Second is the thick chilli sauce that packet each embodiment of feeding and comparative example are provided with mouse as experimental subjects, is determined small
Mouse stool in water content come aid in verify the first experimental result accuracy.Excessive internal heat is not only the distinctive disease of the mankind
Shape, has been likely in animal.Such as to mouse feeding thick chilli sauce (or other hot foods, such as capsicum, Chinese prickly ash, pepper), meeting
Cause be hard and dry (i.e. the stool water content reduction of mouse) of mouse, this explanation mouse is also to get angry.
Mouse is also mammal, using mouse as experimental subjects it is possible to prevente effectively from during human experimentation, because of region, life
The experimental error that the individual differences such as rule living, eating habit are brought.After all may be selected same batch, same rearing conditions it is small
Mouse is reduced because of the experimental error that individual difference is brought as experimental subjects.
Choose with a batch of Kunming mouse, body weight is randomly assigned to be 10 groups that every group 10 small first in 18-22g
Mouse, feeds in 24 ± 2 DEG C of environment, first adapts to environment 7d.Wherein 8 groups used as each embodiment and the experimental group of comparative example, 1 group of work
It is blank control group, also 1 group (such as during gavage, dead mouse, standby group of mouse can ensure that experiment continues used as standby
Carry out, can only delay, will not fail).Then according to body weight 1g daily according to mouse, the experiment method of gavage 1mg thick chilli sauce,
Continue 5d, 4h accesses the stool of mouse after gavage, determines its moisture.The moisture of stool is represented with average.
It is as shown in table 4 to result.
Table 4
From table 4, by comparative example 1-2 and blank control group, it could be assumed that, add food simultaneously in thick chilli sauce
With rice bran and lemon juice, after mouse is edible, the water content of stool is unaffected, i.e., will not get angry.
From table 4, by contrasting comparative example 1-2 and blank control group, it could be assumed that, in thick chilli sauce if without
Edible rice bran and lemon juice, after mouse is edible, the water content of stool can be reduced, and have the phenomenon of excessive internal heat.
From table 4, by comparative example 1-2, comparative example 3-5 and blank control group, it could be assumed that, with existing skill
Art is compared, after mouse is edible, influence of this programme to mouse stool content it is minimum (embodiment 1-2 respectively with blank control group
Contrast, P>0.05), mouse occurs in the edible situation that can not have excessive internal heat.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, 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 influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. flavor chilli sauce, it is characterised in that by capsicum muddy flesh, fermented bean curd block, flavoring, chilli seed powder, spice, edible rice
Chaff, lemon juice, white wine and sesame oil sealing and fermenting are formed；
Wherein capsicum muddy flesh is formed by the refining of following technique：After fresh chilli is cleaned, drying, by capsicum meat and chilli seed
Separate, capsicum meat grinds to form capsicum muddy flesh, capsicum muddy flesh is placed into sealing altar bottom；
Wherein fermented bean curd block is made of into excessively following technique：Bean curd pressed compact is divided into fritter, in every piece of bean curd surface seeding mucor
Strain, be subsequently adding saccharomycete and carry out sealing storage and take afterwards at least 3 months, cleaned with white wine, fermented bean curd block, fermented bean curd is obtained
Block is layered on capsicum muddy flesh；
Wherein chilli seed powder is formed by the refining of following technique：A part of chilli seed that the generation of capsicum muddy flesh will be made is put into heat
It is fried in oil then chilli seed to be taken out and is drained to capsicum moisture evaporation, then will make another part that capsicum 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,
Chilli seed powder is layered on fermented bean curd block；
Wherein flavoring is mixed by salt, monosodium glutamate and white sugar, and flavoring is layered on fermented bean curd block
Wherein spice is made of by following technique：Choose sesame, anise, fennel, Chinese prickly ash, Chinese cassia tree, cloves, dried orange peel, mixing
It is ground into powder afterwards, then mixes again with ginger splices and mashed garlic, spice is obtained, spice is layered on flavoring；
It is made of into excessively following technique wherein to eat rice bran：Shelled by hulling machine, paddy is formed brown rice；Remove paddy
In husk, stone grain and dust；By the brown rice after shelling, by precision for the rice mill of 1-9 degree carries out removing kind of a skin for the first time, stay
Sow and skin and this kind of skin is defined as chaff；The precision of regulation rice mill is ground for second to the brown rice for removing kind of skin and goes paddy again
Cortex and plumule, leave the rice of aleuron, and the paddy skin forms thin chaff and plumule grain, retain thin chaff and plumule grain is stand-by；From mill
Powder machine or wall-breaking machine are regrind into powder to chaff, thin chaff and plumule grain, and the powder is stir-fried 0.5-1 hours, are obtained
Edible rice bran, edible rice bran is layered on spice；
Wherein lemon juice is made of following technique：After Fresh Lemon is removed the peel, grind to form pasty state with fruit juice mixer and form lemon juice, lemon
Lemon juice is sprinkled upon on spice；
Wherein white wine is poured on lemon juice, and sesame oil is poured on white wine.
2. flavor chilli sauce according to claim 1, it is characterised in that wherein the parts by weight of each component are capsicum muddy flesh
10 parts, 8 parts of chilli seed powder, 3 parts of spice, 1 part of fermented bean curd block, 4 parts of flavoring, edible 4 parts of rice bran, 1 part of lemon juice, 2 parts of white wine
And 5 parts of sesame oil.
3. flavor chilli sauce according to claim 2, it is characterised in that the size of selected fermented bean curd block is 3cm*3cm*1cm.
4. flavor chilli sauce according to claim 3, it is characterised in that the parts by weight of each component are salt in flavoring
6 parts, 1 part of monosodium glutamate, 1 part of white sugar.
5. flavor chilli sauce according to claim 4, it is characterised in that the parts by weight of each component are sesame in spice
10 parts of 1 part, anistree 3 parts, 2 parts of fennel, 2 parts of Chinese prickly ash, 1 part of Chinese cassia tree, 2 parts of cloves, 1 part of dried orange peel, 10 parts of ginger splices and mashed garlic.
6. flavor chilli sauce according to claim 5, it is characterised in that the alcohol concentration of white wine is 45 degree.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523089A (en) * | 2018-03-03 | 2018-09-14 | 青岛德盛恒信食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN112167591A (en) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | Sour and hot hotpot condiment and preparation method thereof |
| CN113057310A (en) * | 2021-04-29 | 2021-07-02 | 重庆馨可元油脂有限公司 | Chafing dish oil dish with fragrance-improving and spicy-removing functions and preparation method and application thereof |
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