CN106722816A - A kind of original flavor sauce and its processing method - Google Patents
A kind of original flavor sauce and its processing method Download PDFInfo
- Publication number
- CN106722816A CN106722816A CN201611167632.2A CN201611167632A CN106722816A CN 106722816 A CN106722816 A CN 106722816A CN 201611167632 A CN201611167632 A CN 201611167632A CN 106722816 A CN106722816 A CN 106722816A
- Authority
- CN
- China
- Prior art keywords
- oil
- sauce
- original flavor
- parts
- edible
- 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
Abstract
The present invention provides a kind of original flavor sauce, is made up of the raw material of following weight portion：1~300 part of capsicum, 1~100 part of onion, 1~100 part of the head of garlic, 1~400 part of edible oil, 0.1~30 part of edible salt, 0.1~50 part of white granulated sugar, 0.1~30 part of liquor, a kind of original flavor sauce provided by the present invention, with the fresh perfume (or spice) of mouthfeel, edible safety, the characteristics of shelf-life is long, without any additive in the sauce, also function to efficient anti-corrosion, preservation, and, the original flavor sauce is rich in vitamin, capsicim, protein, the nutritional ingredients such as mineral matter, it is adapted to all consumers to eat, for people provide safety, trust, delicious flavouring, simultaneously, the processing method has efficient, environmental protection, cost-effective the characteristics of, compared with conventional art, greatly improve operating efficiency, production cost is saved.
Description
Technical field
The present invention relates to thick chilli sauce processing technique field, and in particular to a kind of original flavor sauce and its processing method.
Background technology
Original flavor sauce is frequent edible flavouring in people's daily life, and original flavor sauce has the spy that pungent is strong, color is beautiful, product are fragrant
Point, is the one kind in the thick chilli sauce being loved by people, and with the development of society, people are to the demand of original flavor sauce also continuous
Increase, how for consumer provides delicious, product it is fragrant, safely the original flavor sauce that trusts be encountered in thick chilli sauce process of manufacture
One problem, at present, original flavor sauce of the prior art often haves the shortcomings that certain, such as the shelf-life is shorter, in production process
Element, processing technology complexity, the old high defect of production of the harm health of people such as preservative are added with, are needed further complete
It is kind.
The content of the invention
The technical problems to be solved by the invention are directed to above-mentioned the deficiencies in the prior art and provide a kind of mouthfeel fresh fragrant, food
With safety, the original flavor sauce of long shelf-life and its processing method.
The present invention is for the used technical scheme that solves the above problems：
The present invention provides a kind of original flavor sauce, is made up of the raw material of following weight portion：
1~300 part of capsicum
1~100 part of onion
1~100 part of the head of garlic
1~400 part of edible oil
0.1~30 part of edible salt
0.1~50 part of white granulated sugar
0.1~30 part of liquor.
Further, it is made up of the raw material of following weight portion：
100 parts of capsicum
50 parts of onion
50 parts of the head of garlic
250 parts of edible oil
3 parts of edible salt
1.5 parts of white granulated sugar
1.5 parts of liquor.
Closer, the edible oil is peanut oil, fiery sesame oil, rapeseed oil, soybean oil, cottonseed oil, sesame oil, sunflower seeds
The combination of one or more in oil, palm oil, rapeseed oil, corn oil or olive oil.
A kind of processing method of original flavor sauce, comprises the following steps：
(1) raw material is weighed according to the weight ratio of raw material；
(2) capsicum, onion and the head of garlic are cleaned up, is cut into thread；
(3) vegetable oil is boiled to after 90~200 DEG C in oil cauldron, thread capsicum, onion and garlic will be cut into step (2)
Head carries out boiling fried treatment in being put into vegetable oil, is picked up after Gold production to be programmed, and cool down；
(4) edible salt, white granulated sugar and liquor are added in the oil cauldron in step (3), are stirred under constant temperature
Uniformly, initial sauce is formed；
(5) the initial sauce constant temperature in step (4) is preserved 1~5 day, carries out tinning, and preserve.
Further, the temperature that initial sauce constant temperature is preserved in step (5) is 20~35 DEG C.
The beneficial effects of the present invention are：
A kind of original flavor sauce provided by the present invention, the characteristics of with the fresh perfume of mouthfeel, edible safety, long shelf-life, the sauce
In without any additive, also function to efficient anti-corrosion, preservation, and, the original flavor sauce rich in vitamin, capsicim,
The nutritional ingredients such as protein, mineral matter, be adapted to all consumers eat, for people provide safely, trust, delicious food seasoning
Product, meanwhile, the characteristics of the processing method has efficient, environmentally friendly, cost-effective, compared with conventional art, greatly improve work
Make efficiency, save production cost.
Specific embodiment
With reference to specifically illustrating embodiments of the present invention, these embodiments are only given for the mesh of explanation
, limitation of the invention can not be interpreted as, only for reference and explanation is used, not constituted to scope of patent protection of the present invention
Limitation, because without departing from the spirit and scope of the present invention, many changes can be carried out to the present invention.
Embodiment 1
The present embodiment provides a kind of original flavor sauce, is made up of the raw material of following weight portion：
Capsicum 3000g
Onion 1000g
Head of garlic 100g
Edible oil 3000g
Edible salt 200g
White granulated sugar 300g
Liquor 80g.
In the present embodiment, edible oil is soybean oil.
The present embodiment provides a kind of processing method of original flavor sauce, comprises the following steps：
(1) raw material is weighed according to the weight ratio of raw material；
(2) capsicum, onion and the head of garlic are cleaned up, is cut into thread；
(3) vegetable oil is boiled to after 90~200 DEG C in oil cauldron, thread capsicum, onion and garlic will be cut into step (2)
Head carries out boiling fried treatment in being put into vegetable oil, is picked up after Gold production to be programmed, and cool down；
(4) edible salt, white granulated sugar and liquor are added in the oil cauldron in step (3), are stirred under constant temperature
Uniformly, initial sauce is formed；
(5) the initial sauce constant temperature in step (4) is preserved 1~5 day, carries out tinning, and preserved, the temperature that constant temperature is preserved
It is 25 DEG C.
Embodiment 2
The present embodiment provides a kind of original flavor sauce, is made up of the raw material of following weight portion：
Capsicum 600g
Onion 300g
Head of garlic 500g
Edible oil 2500g
Edible salt 30g
White granulated sugar 15g
Liquor 15g.
In the present embodiment, edible oil is soybean oil.
A kind of processing method of original flavor sauce of the present embodiment, comprises the following steps：
(1) raw material is weighed according to the weight ratio of raw material；
(2) capsicum, onion and the head of garlic are cleaned up, is cut into thread；
(3) vegetable oil is boiled to after 90~200 DEG C in oil cauldron, thread capsicum, onion and garlic will be cut into step (2)
Head carries out boiling fried treatment in being put into vegetable oil, is picked up after Gold production to be programmed, and cool down；
(4) edible salt, white granulated sugar and liquor are added in the oil cauldron in step (3), are stirred under constant temperature
Uniformly, initial sauce is formed；
(5) the initial sauce constant temperature in step (4) is preserved into 1~5 day (temperature that constant temperature is preserved is 30 DEG C), enters luggage
Tank, and preserve.
Embodiment 3
The present embodiment provides a kind of original flavor sauce, is made up of the raw material of following weight portion：
Capsicum 2500g
Onion 300g
Head of garlic 300g
Edible oil 2500g
Edible salt 30g
White granulated sugar 15g
Liquor 20g.
In the present embodiment, edible oil is soybean oil.
A kind of processing method of original flavor sauce of the present embodiment, comprises the following steps：
(1) raw material is weighed according to the weight ratio of raw material；
(2) capsicum, onion and the head of garlic are cleaned up, is cut into thread；
(3) vegetable oil is boiled to after 90~200 DEG C in oil cauldron, thread capsicum, onion and garlic will be cut into step (2)
Head carries out boiling fried treatment in being put into vegetable oil, is picked up after Gold production to be programmed, and cool down；
(4) edible salt, white granulated sugar and liquor are added in the oil cauldron in step (3), are stirred under constant temperature
Uniformly, initial sauce is formed；
(5) the initial sauce constant temperature in step (4) is preserved into 1~5 day (temperature that constant temperature is preserved is 35 DEG C), enters luggage
Tank, and preserve.
Find that embodiment 2 is very popular by contrast, therefore embodiment 2 is preferred plan, it is provided by the present invention
A kind of original flavor sauce, the characteristics of with the fresh perfume of mouthfeel, edible safety, long shelf-life, without any additive in the sauce,
Play efficient anti-corrosion, preservation, and, the original flavor sauce rich in the nutrition such as vitamin, capsicim, protein, mineral matter into
Point, be adapted to all consumers eat, for people provide safely, trust, delicious food flavouring, meanwhile, the processing method has
Efficiently, environmentally friendly, cost-effective the characteristics of, compared with conventional art, operating efficiency is greatly improved, has saved production cost.
Above-described embodiment is the present invention preferably implementation method, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from Spirit Essence of the invention and the change, modification, replacement made under principle, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (5)
1. a kind of original flavor sauce, it is characterised in that be made up of the raw material of following weight portion：
1~300 part of capsicum
1~100 part of onion
1~100 part of the head of garlic
1~400 part of edible oil
0.1~30 part of edible salt
0.1~50 part of white granulated sugar
0.1~30 part of liquor.
2. a kind of original flavor sauce according to claim 1, it is characterised in that be made up of the raw material of following weight portion：
100 parts of capsicum
50 parts of onion
50 parts of the head of garlic
250 parts of edible oil
3 parts of edible salt
1.5 parts of white granulated sugar
1.5 parts of liquor.
3. a kind of original flavor sauce according to claim 1 and 2, it is characterised in that：The edible oil be peanut oil, fiery sesame oil,
In rapeseed oil, soybean oil, cottonseed oil, sesame oil, sunflower oil, palm oil, rapeseed oil, corn oil or olive oil one or more
Combination.
4. a kind of processing method of original flavor sauce, it is characterised in that comprise the following steps：
(1) raw material is weighed according to the weight ratio of raw material；
(2) capsicum, onion and the head of garlic are cleaned up, is cut into thread；
(3) vegetable oil is boiled to after 90~200 DEG C in oil cauldron, is put thread capsicum, onion and the head of garlic is cut into step (2)
To enter carry out boiling fried treatment in vegetable oil, picked up after Gold production to be programmed, and cool down；
(4) edible salt, white granulated sugar and liquor are added in the oil cauldron in step (3), are stirred under constant temperature uniformly,
Form initial sauce；
(5) the initial sauce constant temperature in step (4) is preserved 1~5 day, carries out tinning, and preserve.
5. the processing method of a kind of original flavor sauce according to claim 4, it is characterised in that：Initial sauce is permanent in step (5)
The temperature that temperature is preserved is 20~35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611167632.2A CN106722816A (en) | 2016-12-16 | 2016-12-16 | A kind of original flavor sauce and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611167632.2A CN106722816A (en) | 2016-12-16 | 2016-12-16 | A kind of original flavor sauce and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722816A true CN106722816A (en) | 2017-05-31 |
Family
ID=58893084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611167632.2A Pending CN106722816A (en) | 2016-12-16 | 2016-12-16 | A kind of original flavor sauce and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722816A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971968A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | Whitebait crispy oily hot pepper and preparation method thereof |
| CN101971967A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof |
| CN101982105A (en) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | Spicy small shrimp sauce and preparation method thereof |
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN105011095A (en) * | 2015-06-30 | 2015-11-04 | 李耀宗 | Chili sauce and production process thereof |
-
2016
- 2016-12-16 CN CN201611167632.2A patent/CN106722816A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN101971968A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | Whitebait crispy oily hot pepper and preparation method thereof |
| CN101971967A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof |
| CN101982105A (en) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | Spicy small shrimp sauce and preparation method thereof |
| CN105011095A (en) * | 2015-06-30 | 2015-11-04 | 李耀宗 | Chili sauce and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 农村读物出版社科编室农民日报科教部: "《致富实用技术大全》", 30 November 1986, 农民读物出版社 * |
| 王芳: "《调味品制作工艺》", 31 March 2003, 延边人民出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549384B (en) | Hot and spicy mushroom sauce and preparation method thereof | |
| CN103610078A (en) | Holothurian flavor pickles and preparation method thereof | |
| CN102511779A (en) | Fish paste ready-to-eat product and preparation method thereof | |
| Manaois et al. | Acceptability, shelf life and nutritional quality of moringa-supplemented rice crackers. | |
| CN107259475A (en) | The preparation method of spiral shell powder soup stock | |
| CN107467520A (en) | Self-heating noodles, ground rice, the general sauce of Hot and Sour Rice Noodles and preparation method | |
| KR102021722B1 (en) | The manufacturing method of sushi and Sushi for manufacturing thereof | |
| CN104824623A (en) | Unionidae meat sauce production method | |
| CN103251080B (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN105533530A (en) | Processing method of flavored crispy burdock chips | |
| CN105077183A (en) | Fresh chili sauce with fragrant and hot taste | |
| CN105123980A (en) | Wild mushroom black fermented bean curd and production method thereof | |
| CN107319444A (en) | One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof | |
| CN106343526A (en) | Hot and spicy sauce | |
| KR101988129B1 (en) | Ketchup manufacturing method using shishito pepper | |
| CN102813239A (en) | Squid steak and preparation method thereof | |
| CN102972719A (en) | Black rice potato chip | |
| CN105124540A (en) | Fermented bean curd seasoning sauce | |
| KR101849907B1 (en) | The Method of preparing Kimchi by using savory taste base, and the Kimchi preparing by the same method | |
| CN106722816A (en) | A kind of original flavor sauce and its processing method | |
| CN107751897A (en) | A kind of spicy pickles and preparation method thereof | |
| CN101156701A (en) | A hard roe pepper sauce | |
| KR101838674B1 (en) | Method for making kimchi by using soybean and bamboo shoots | |
| CN102232581A (en) | Kelp food and method for processing same | |
| CN105795454A (en) | Dried small shrimp chili sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |