CN106983130A - A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce - Google Patents
A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce Download PDFInfo
- Publication number
- CN106983130A CN106983130A CN201710294921.7A CN201710294921A CN106983130A CN 106983130 A CN106983130 A CN 106983130A CN 201710294921 A CN201710294921 A CN 201710294921A CN 106983130 A CN106983130 A CN 106983130A
- Authority
- CN
- China
- Prior art keywords
- thick chilli
- chilli sauce
- capsicum
- micro
- sweet taste
- 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
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 81
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 74
- 235000019605 sweet taste sensations Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 50
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 49
- 240000002234 Allium sativum Species 0.000 claims abstract description 34
- 235000004611 garlic Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 241000208293 Capsicum Species 0.000 claims abstract description 20
- 235000013405 beer Nutrition 0.000 claims abstract description 16
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract 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 abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 10
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 235000021419 vinegar Nutrition 0.000 abstract 1
- 239000000052 vinegar Substances 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 29
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- 239000002245 particle Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of micro- sweet taste thick chilli sauce preparation technology, its step is as follows：1st, pimiento is selected, capsicum handle and capsicum core, cleaning is removed；The upper water of pimiento after cleaning is dried；Simultaneously mashed garlic is made in garlic peeling；2nd, the Paprika dried in step one is broken into capsicum fine grained chippings；3rd, salt compounded of iodine, mashed garlic, vinegar, beer, sweet tea wheat sauce, brown sugar and white sugar are added into capsicum fine grained chippings, stirs, obtains thick chilli sauce raw material；4th, thick chilli sauce raw material are fitted into container and sealed, and placed 15 days；5th, the thick chilli sauce Kaifeng after 15 days, bottling packing.Micro- sweet taste thick chilli sauce includes following components：Pimiento, salt compounded of iodine, garlic, brown sugar, white sugar, sweet tea wheat sauce, beer.The thick chilli sauce holding time of micro- sweet taste prepared by part present invention is long, and without adding any preservative, thick chilli sauce green and healthy add brown sugar, can make the lovely luster of thick chilli sauce, the delicate mouthfeel of thick chilli sauce is nutritious.
Description
Technical field
The present invention relates to thick chilli sauce field, particularly a kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce.
Background technology
Thick chilli sauce is the appetizing food liked in people's daily life, nutritious, with increase appetite, strengthening the spleen and stomach, is dispelled
The effects such as rheumatism, antipyretic-antalgic, lowering blood-fat and reducing weight and prevention canceration.
At present, thick chilli sauce has two kinds of oil system and water system, and oil thick chilli sauce processed is mainly made of the raw material such as capsicum and practicality oil,
Product has chilli oil fragrance, easily preserves and the holding time is long, but manufacturing cost is higher.Water thick chilli sauce mainly uses water and peppery
Green pepper is made by fermentation, and color is scarlet, has lactic acid to produce to promote appetite, but the water thick chilli sauce pot-life is short,
And also need to addition preservative carry out extended shelf life, so as to destroy the mouthfeel of product.
The content of the invention
For the deficiency of above technology, it is an object of the invention to provide a kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet tea
Flavor pepper sauce.
The purpose of the present invention is realized by such technical scheme：
A kind of micro- sweet taste thick chilli sauce preparation technology, its step is as follows：
Step 1: pre-treatment of raw material：
Pimiento pre-processes：Pimiento is selected, capsicum handle and capsicum core is removed；Capsicum will be removed red peppery with capsicum core
Green pepper is cleaned；Water on pimiento after cleaning is dried, it is standby；
Garlic pre-processes：By garlic peeling, mashed garlic is made in garlic, standby；
Step 2: the preparation of capsicum fine grained chippings：The Paprika dried in step one is broken into capsicum fine grained chippings；
Step 3: the preparation of thick chilli sauce raw material：Add salt compounded of iodine in capsicum fine grained chippings into step 2, mashed garlic, brown sugar, in vain
Sugar, sweet tea wheat sauce, Chongqing beer stirs, and obtains thick chilli sauce raw material；
Step 4: dress altar：Thick chilli sauce raw material made from step 3 are fitted into container and sealed, and are placed 15 days；
Step 5: packaging：Thick chilli sauce Kaifeng after being placed 15 days in step 4, bottling packing.
Further, pimiento is crushed using automatic Capsicum crushing machine in the step 2.
Further, the beer is Chongqing beer.
The micro- sweet taste thick chilli sauce prepared by micro- sweet taste thick chilli sauce preparation technology, component and content are：
100 parts of pimiento, 18-22 parts of salt compounded of iodine, 25-35 parts of garlic, 15-25 parts of brown sugar, 15-25 parts of white sugar, sweet tea wheat sauce 14-
20 parts, 95-105 parts of beer.
By adopting the above-described technical solution, the present invention has the advantage that：The capsicum of micro- sweet taste prepared by the present invention
The sauce holding time is long, and without adding any preservative, thick chilli sauce green and healthy add brown sugar, the color and luster of thick chilli sauce can be made fresh
Gorgeous, the delicate mouthfeel of thick chilli sauce is nutritious.
Other advantages, target and the feature of the present invention will be illustrated in the following description to a certain extent, and
And to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, Huo Zheke
To be instructed from the practice of the present invention.The target and other advantages of the present invention can be wanted by following specification and right
Book is sought to realize and obtain.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment one：
A kind of micro- sweet taste thick chilli sauce preparation technology, its step is as follows：
Step 1: pre-treatment of raw material：
Pimiento pre-processes：Pimiento is selected, capsicum handle and capsicum core is removed；Capsicum will be removed red peppery with capsicum core
Green pepper is cleaned；Water on pimiento after cleaning is dried, it is standby；
Garlic pre-processes：By garlic peeling, mashed garlic is made in garlic, standby；
Step 2: the preparation of capsicum fine grained chippings：The Paprika dried in step one is broken into capsicum fine grained chippings；
Step 3: the preparation of thick chilli sauce raw material：Add salt compounded of iodine in capsicum fine grained chippings into step 2, mashed garlic, brown sugar, in vain
Sugar, sweet tea wheat sauce, Chongqing beer stirs, and obtains thick chilli sauce raw material；
Step 4: dress altar：Thick chilli sauce raw material made from step 3 are fitted into container and sealed, and are placed 15 days；
Step 5: packaging：Thick chilli sauce Kaifeng after being placed 15 days in step 4, bottling packing.
Pimiento is crushed using automatic Capsicum crushing machine in step 2, crush efficiency is high, and capsicum particle is equal
It is even.
The micro- sweet taste thick chilli sauce prepared by above-mentioned micro- sweet taste thick chilli sauce preparation technology, component and content are：
100 parts of pimiento, 18 parts of salt compounded of iodine, 25 parts of garlic, 15 parts of brown sugar, 15 parts of white sugar, 14 parts of sweet tea wheat sauce, Chongqing beer 95
Part.
Embodiment two：
A kind of micro- sweet taste thick chilli sauce preparation technology, its step is as follows：
Step 1: pre-treatment of raw material：
Pimiento pre-processes：Pimiento is selected, capsicum handle and capsicum core is removed；Capsicum will be removed red peppery with capsicum core
Green pepper is cleaned；Water on pimiento after cleaning is dried, it is standby；
Garlic pre-processes：By garlic peeling, mashed garlic is made in garlic, standby；
Step 2: the preparation of capsicum fine grained chippings：The Paprika dried in step one is broken into capsicum fine grained chippings；
Step 3: the preparation of thick chilli sauce raw material：Add salt compounded of iodine in capsicum fine grained chippings into step 2, mashed garlic, brown sugar, in vain
Sugar, sweet tea wheat sauce, Chongqing beer stirs, and obtains thick chilli sauce raw material；
Step 4: dress altar：Thick chilli sauce raw material made from step 3 are fitted into container and sealed, and are placed 15 days；
Step 5: packaging：Thick chilli sauce Kaifeng after being placed 15 days in step 4, bottling packing.
Pimiento is crushed using automatic Capsicum crushing machine in step 2, crush efficiency is high, and capsicum particle is equal
It is even.
The micro- sweet taste thick chilli sauce prepared by above-mentioned micro- sweet taste thick chilli sauce preparation technology, component and content are：
100 parts of pimiento, 20 parts of salt compounded of iodine, 30 parts of garlic, 20 parts of brown sugar, 20 parts of white sugar, 15 parts of sweet tea wheat sauce, Chongqing beer
100 parts.
Embodiment three：
A kind of micro- sweet taste thick chilli sauce preparation technology, its step is as follows：
Step 1: pre-treatment of raw material：
Pimiento pre-processes：Pimiento is selected, capsicum handle and capsicum core is removed；Capsicum will be removed red peppery with capsicum core
Green pepper is cleaned；Water on pimiento after cleaning is dried, it is standby；
Garlic pre-processes：By garlic peeling, mashed garlic is made in garlic, standby；
Step 2: the preparation of capsicum fine grained chippings：The Paprika dried in step one is broken into capsicum fine grained chippings；
Step 3: the preparation of thick chilli sauce raw material：Add salt compounded of iodine in capsicum fine grained chippings into step 2, mashed garlic, brown sugar, in vain
Sugar, sweet tea wheat sauce, Chongqing beer stirs, and obtains thick chilli sauce raw material；
Step 4: dress altar：Thick chilli sauce raw material made from step 3 are fitted into container and sealed, and are placed 15 days；
Step 5: packaging：Thick chilli sauce Kaifeng after being placed 15 days in step 4, bottling packing.
Pimiento is crushed using automatic Capsicum crushing machine in step 2, crush efficiency is high, and capsicum particle is equal
It is even.
The micro- sweet taste thick chilli sauce prepared by above-mentioned micro- sweet taste thick chilli sauce preparation technology, component and content are：
100 parts of pimiento, 22 parts of salt compounded of iodine, 35 parts of garlic, 25 parts of brown sugar, 25 parts of white sugar, 20 parts of sweet tea wheat sauce, Chongqing beer
105 parts.
The thick chilli sauce holding time of micro- sweet taste prepared by the present invention is long, and without adding any preservative, thick chilli sauce green is strong
Health, adds brown sugar, can make the lovely luster of thick chilli sauce, the delicate mouthfeel of thick chilli sauce, and nutritious, preparation technology is simple.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to skill of the invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of the technical program, it all should cover in the present invention
Right among.
Claims (4)
1. a kind of micro- sweet taste thick chilli sauce preparation technology, it is characterised in that：Its step is as follows：
Step 1: pre-treatment of raw material：
Pimiento pre-processes：Pimiento is selected, capsicum handle and capsicum core is removed；Capsicum will be removed to enter the pimiento with capsicum core
Row cleaning；Water on pimiento after cleaning is dried, it is standby；
Garlic pre-processes：By garlic peeling, mashed garlic is made in garlic, standby；
Step 2: the preparation of capsicum fine grained chippings：The Paprika dried in step one is broken into capsicum fine grained chippings；
Step 3: the preparation of thick chilli sauce raw material：Add salt compounded of iodine in capsicum fine grained chippings into step 2, mashed garlic, brown sugar, white sugar,
Sweet tea wheat sauce, beer stirs, and obtains thick chilli sauce raw material；
Step 4: dress altar：Thick chilli sauce raw material made from step 3 are fitted into container and sealed, and are placed 15 days；
Step 5: packaging：Thick chilli sauce Kaifeng after being placed 15 days in step 4, bottling packing.
2. micro- sweet taste thick chilli sauce preparation technology according to claim 1, it is characterised in that：Using automatic in the step 2
Capsicum crushing machine is crushed to pimiento.
3. micro- sweet taste thick chilli sauce preparation technology according to claim 1, it is characterised in that：The beer is Chongqing beer.
4. the micro- sweet taste thick chilli sauce prepared by any described micro- sweet taste thick chilli sauce preparation technologies of claim 1-3, its feature exists
In：The component and content of micro- sweet taste thick chilli sauce be：
100 parts of pimiento, 18-22 parts of salt compounded of iodine, 25-35 parts of garlic, 15-25 parts of brown sugar, 15-25 parts of white sugar, sweet tea wheat sauce 14-20
Part, 95-105 parts of beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710294921.7A CN106983130A (en) | 2017-04-28 | 2017-04-28 | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710294921.7A CN106983130A (en) | 2017-04-28 | 2017-04-28 | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106983130A true CN106983130A (en) | 2017-07-28 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710294921.7A Pending CN106983130A (en) | 2017-04-28 | 2017-04-28 | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce |
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| Country | Link |
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| CN (1) | CN106983130A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740955A (en) * | 2018-05-18 | 2018-11-06 | 许自立 | A kind of capsicum sauce formulation and technological process |
| CN109430812A (en) * | 2018-11-05 | 2019-03-08 | 山东省鲁洲食品集团有限公司 | A kind of Thailand's formula sweet chili sauce and preparation method thereof |
| CN110693001A (en) * | 2019-11-18 | 2020-01-17 | 怀化新黍红调味食品有限公司 | Chili sauce and preparation method thereof |
| CN114098044A (en) * | 2020-08-26 | 2022-03-01 | 蓝志强 | Mint chili sauce seasoning |
| CN116235942A (en) * | 2021-12-07 | 2023-06-09 | 宁夏味福季食品科技有限公司 | Preparation process of spicy fresh chilli sauce and spicy chilli sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933603A (en) * | 2010-07-29 | 2011-01-05 | 江苏大学 | Chilli sauce and preparation method thereof |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
| CN104621538A (en) * | 2015-01-20 | 2015-05-20 | 覃柏鸿 | Pepper sauce |
| CN105124541A (en) * | 2015-08-31 | 2015-12-09 | 朱爱群 | Chili sauce and processing method thereof |
-
2017
- 2017-04-28 CN CN201710294921.7A patent/CN106983130A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933603A (en) * | 2010-07-29 | 2011-01-05 | 江苏大学 | Chilli sauce and preparation method thereof |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
| CN104621538A (en) * | 2015-01-20 | 2015-05-20 | 覃柏鸿 | Pepper sauce |
| CN105124541A (en) * | 2015-08-31 | 2015-12-09 | 朱爱群 | Chili sauce and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴秀坤: "延年益寿的辣椒酱", 《健身科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740955A (en) * | 2018-05-18 | 2018-11-06 | 许自立 | A kind of capsicum sauce formulation and technological process |
| CN109430812A (en) * | 2018-11-05 | 2019-03-08 | 山东省鲁洲食品集团有限公司 | A kind of Thailand's formula sweet chili sauce and preparation method thereof |
| CN110693001A (en) * | 2019-11-18 | 2020-01-17 | 怀化新黍红调味食品有限公司 | Chili sauce and preparation method thereof |
| CN114098044A (en) * | 2020-08-26 | 2022-03-01 | 蓝志强 | Mint chili sauce seasoning |
| CN116235942A (en) * | 2021-12-07 | 2023-06-09 | 宁夏味福季食品科技有限公司 | Preparation process of spicy fresh chilli sauce and spicy chilli sauce |
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| PB01 | Publication | ||
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Application publication date: 20170728 |