CN107136481A - A kind of preparation method of pickled hot pepper sauce - Google Patents

A kind of preparation method of pickled hot pepper sauce Download PDF

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Publication number
CN107136481A
CN107136481A CN201710445373.3A CN201710445373A CN107136481A CN 107136481 A CN107136481 A CN 107136481A CN 201710445373 A CN201710445373 A CN 201710445373A CN 107136481 A CN107136481 A CN 107136481A
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CN
China
Prior art keywords
parts
capsicum
preparation
pickled
hot pepper
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Pending
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CN201710445373.3A
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Chinese (zh)
Inventor
罗广义
王文中
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罗广义
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Priority to CN201710445373.3A priority Critical patent/CN107136481A/en
Publication of CN107136481A publication Critical patent/CN107136481A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

Abstract

The invention provides a kind of preparation method of pickled hot pepper sauce, raw material materials are in terms of mass fraction:40-60 parts of capsicum, 3-7 parts of ginger, 10-20 parts of fresh pepper, 3-7 parts of salt, 3-7 parts of five-spice powder, 3-7 parts of rapeseed oil;Fresh capsicum is cleaned and shredded, is put into ginger, fresh pepper and is pickled in porcelain altar, is seasoned after pickling by salt and five-spice powder, drenches sprinkle rapeseed oil progress flavouring after seasoning, and according to the peanut pellets of the appropriate mass parts of taste addition.

Description

A kind of preparation method of pickled hot pepper sauce
Technical field
The invention belongs to food processing field, it is related to a kind of preparation method of thick chilli sauce, and in particular to a kind of pickled hot pepper The preparation method of sauce.
Background technology
Capsicum belong to acid, sweet tea, hardship, it is peppery, salty in one of the five tastes, capsicum has become broad masses and existed in actual life Indispensable raw material on food materials, capsicum is not only rich in multivitamin, and pungent can stimulate the appetite of people.
The China that is produced on thick chilli sauce has a long history, and more with going out derived from innovation in continuous developing Thick-chilli sauce product.But the taste demand of the development and people with science and technology, various additives, various auxiliary materials are all by as peppery The production raw material of sauce, cause the thick chilli sauce taste for losing most original, and the shelf-life is very in the case of without preservative It is short, and the thick chilli sauce added with preservative can threaten to health.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of simple production process, long shelf-life, local flavor The pickled hot pepper sauce preparation method of foot.
The technical scheme is that:A kind of preparation method of pickled hot pepper sauce, including following making step:
Each raw material is in terms of mass fraction:
Step one:40-60 parts of fresh capsicums are removed into handle, then cleaned at least three times using clear water;
Step 2:Fresh chilli after cleaning in step one is positioned over into ventilating and cooling place to dry, until capsicum surface is not bright The aobvious globule;
Step 3:The capsicum dried in step 2 is shredded on plank, the capsicum particle of chopping is maintained at 1-1.5cm;
Step 4:3-7 parts of ginger is taken, cleans and dries, be cut into bruised ginger standby;
Step 5:10-20 parts of fresh pepper is taken, and 10-20min is pickled with salt, auxiliary material is made;
Step 6:The fresh pepper auxiliary material being made in capsicum particle in step 3, the bruised ginger in step 4 and step 5 is mixed Mix uniform, stirring material is made;
Step 7:The stirring material being made in step 6 is added into 3-7 portions of salt and 3-7 parts of five-spice powders are again stirring for uniformly, Semi-finished product thick chilli sauce is made;
Step 8:The semi-finished product thick chilli sauce being made in step 7 is put into using wood spoon in dry porcelain altar, and porcelain altar is sealed, Pickled 3-5 days in porcelain altar interior sealing;
Step 9:Take 3-7 portions of rapeseed oils to pour into pot with moderate heat to cook, to cooking after rapeseed oil be cooled to normal temperature;
Step 10:By the thick chilli sauce pickled in step 8 take out, be put into ceramic bowl container, and by step 9 cool down after vegetable seed Oil drenches and sprinkled on thick chilli sauce, stirs and both obtains finished product pickled hot pepper sauce.
Further, the rapeseed oil employed in step 9 and step 10 can be substituted with peanut oil, be replaced with peanut oil For when need 3-7 portions of sesame oil of addition.
Further, described capsicum is capsicum annum fasciculatum and/or big capsicum.
Further, when removing handle to capsicum in step one, capsicum must not be allowed damaged, prevents clear water from entering inside capsicum.
Further, it is preferably for material quality number:50 parts of capsicum, 5 parts of ginger, 15 parts of fresh pepper, 5 parts of salt, 5 parts of five-spice powder, 5 parts of rapeseed oil.
Further, the best in quality number of peanut oil is 4 parts when the rapeseed oil is substituted by peanut oil, and in raw material 3 portions of sesame oil of middle increase.
Further, 10-20 portions of peanuts can be added in raw material, the addition of peanut is added in step 3, peppery with chopping Green pepper particle stirs.
Further, described peanut is the fried peanuts for smashing frustillatum to pieces.
Further, described peanut is to smash the peanut after being fried by gravel is dry of frustillatum to pieces.
The advantage that technical scheme possesses is:
1st, from manufacture craft, manufacture craft is simple, and the cycle that completes of this thick chilli sauce is short, and whole production process exists It can be completed under natural environmental condition, extremely low is required to production equipment;
2nd, from raw material selection, the raw material grown from nature, without adding any additive, Easy dosing is easy to take Material, and remain more sufficient capsicum local flavor;
3rd, locate capsicum in whole curing process to carry beyond moisture in itself, the moisture of pollutant may be carried without any, It is also to be added in final step in later stage oil, therefore, it is possible to which the longer quality guarantee period is effectively ensured.
Embodiment
Technical scheme is described further with reference to specific embodiment:
Embodiment 1
Each raw material is in terms of mass fraction:
Step one:40 parts of fresh capsicums are removed into handle, then cleaned three times using clear water;Ensure that capsicum is not broken when removing handle Damage, i.e. broken hole of the capsicum without the entrance that can supply water in itself;
Step 2:Fresh chilli after cleaning in step one is positioned over into ventilating and cooling place to dry, until capsicum surface is not bright The aobvious globule;
Step 3:The capsicum dried in step 2 is shredded on plank, the capsicum particle of chopping is maintained at 1cm or so;
Step 4:3 parts of ginger is taken, cleans and dries, be cut into bruised ginger standby;
Step 5:10 parts of fresh pepper is taken, and 10min is pickled with salt, fresh pepper auxiliary material is made;
Step 6:The fresh pepper auxiliary material being made in capsicum particle in step 3, the bruised ginger in step 4 and step 5 is mixed Mix uniform, stirring material is made;
Step 7:The stirring material being made in step 6 is added into 3 portions of salt and 3 parts of five-spice powders are again stirring for uniformly, being made half Finished product thick chilli sauce;
Step 8:The semi-finished product thick chilli sauce being made in step 7 is put into using wood spoon in dry porcelain altar, and porcelain altar is sealed, Pickled 3 days in porcelain altar interior sealing;
Step 9:Take 5 portions of rapeseed oils to pour into pot with moderate heat to cook, to cooking after rapeseed oil be cooled to normal temperature;
Step 10:By the thick chilli sauce pickled in step 8 take out, be put into ceramic bowl container, and by step 9 cool down after vegetable seed Oil drenches and sprinkled on thick chilli sauce, stirs and both obtains finished product pickled hot pepper sauce.
Embodiment 2
In three the step of embodiment 1, to increase the overall local flavor of thick chilli sauce, 10 parts of fried peanutses for smashing frustillatum to pieces are taken, Stirred with the capsicum particle of chopping.
Embodiment 3
The step of embodiment 1 nine with step 10 in, 5 portions of rapeseed oils are replaced by 5 portions of peanut oil, and in step 10 peanut oil and 2 portions of sesame oil are instilled when the thick chilli sauce pickled is mixed.
Embodiment 4
Each raw material is in terms of mass fraction:
Step one:50 parts of fresh capsicums are removed into handle, then cleaned three times using clear water;Ensure that capsicum is not broken when removing handle Damage, i.e. broken hole of the capsicum without the entrance that can supply water in itself;
Step 2:Fresh chilli after cleaning in step one is positioned over into ventilating and cooling place to dry, until capsicum surface is not bright The aobvious globule;
Step 3:The capsicum dried in step 2 is shredded on plank, the capsicum particle of chopping is maintained at 1cm or so, and adds Enter 20 portions of peanuts smashed to pieces after being fried by gravel is dry of frustillatum, stir;
Step 4:5 parts of ginger is taken, cleans and dries, be cut into bruised ginger standby;
Step 5:15 parts of fresh pepper is taken, and 20min is pickled with salt, fresh pepper auxiliary material is made;
Step 6:The fresh pepper auxiliary material being made in capsicum particle in step 3, the bruised ginger in step 4 and step 5 is mixed Mix uniform, stirring material is made;
Step 7:The stirring material being made in step 6 is added into 5 portions of salt and 5 parts of five-spice powders are again stirring for uniformly, being made half Finished product thick chilli sauce;
Step 8:The semi-finished product thick chilli sauce being made in step 7 is put into using wood spoon in dry porcelain altar, and porcelain altar is sealed, Pickled 3 days in porcelain altar interior sealing;
Step 9:Take 5 portions of rapeseed oils to pour into pot with moderate heat to cook, to cooking after rapeseed oil be cooled to normal temperature;
Step 10:By the thick chilli sauce pickled in step 8 take out, be put into ceramic bowl container, and by step 9 cool down after vegetable seed Oil drenches and sprinkled on thick chilli sauce.

Claims (9)

1. a kind of preparation method of pickled hot pepper sauce, it is characterised in that:Including following making step:
Each raw material is in terms of mass fraction:
Step one:40-60 parts of fresh capsicums are removed into handle, then cleaned at least three times using clear water;
Step 2:Fresh chilli after cleaning in step one is positioned over into ventilating and cooling place to dry, until capsicum surface is not bright The aobvious globule;
Step 3:The capsicum dried in step 2 is shredded on plank, the capsicum particle of chopping is maintained at 1-1.5cm;
Step 4:3-7 parts of ginger is taken, cleans and dries, be cut into bruised ginger standby;
Step 5:10-20 parts of fresh pepper is taken, and 10-20min is pickled with salt, auxiliary material is made;
Step 6:The fresh pepper auxiliary material being made in capsicum particle in step 3, the bruised ginger in step 4 and step 5 is mixed Mix uniform, stirring material is made;
Step 7:The stirring material being made in step 6 is added into 3-7 portions of salt and 3-7 parts of five-spice powders are again stirring for uniformly, Semi-finished product thick chilli sauce is made;
Step 8:The semi-finished product thick chilli sauce being made in step 7 is put into using wood spoon in dry porcelain altar, and porcelain altar is sealed, Pickled 3-5 days in porcelain altar interior sealing;
Step 9:Take 3-7 portions of rapeseed oils to pour into pot with moderate heat to cook, to cooking after rapeseed oil be cooled to normal temperature;
Step 10:By the thick chilli sauce pickled in step 8 take out, be put into ceramic bowl container, and by step 9 cool down after vegetable seed Oil drenches and sprinkled on thick chilli sauce, stirs and both obtains finished product pickled hot pepper sauce.
2. a kind of preparation method of pickled hot pepper sauce according to claim 1:It is characterized in that:In step 9 and step 10 The rapeseed oil used can be substituted with peanut oil, and 3-7 portions of sesame oil of addition are needed when being substituted with peanut oil.
3. a kind of preparation method of pickled hot pepper sauce according to claim 1, it is characterised in that:Described capsicum is towards day Green pepper and/or big capsicum.
4. a kind of preparation method of pickled hot pepper sauce according to claim 1, it is characterised in that:Capsicum is gone in step one During handle, capsicum must not be allowed damaged, to prevent clear water from entering inside capsicum.
5. a kind of preparation method of pickled hot pepper sauce according to claim 1, it is characterised in that:For material quality number Preferably:50 parts of capsicum, 5 parts of ginger, 15 parts of fresh pepper, 5 parts of salt, 5 parts of five-spice powder, 5 parts of rapeseed oil.
6. a kind of preparation method of pickled hot pepper sauce according to claim 5, it is characterised in that:The rapeseed oil is by peanut The best in quality number of peanut oil is 4 parts when oil is substituted, and 3 portions of sesame oil of increase in raw material.
7. according to a kind of preparation method of any described pickled hot pepper sauce of claim 1-6, it is characterised in that:Can in raw material 10-20 portions of peanuts are added, the addition of peanut is added in step 3, stirred with the capsicum particle of chopping.
8. a kind of preparation method of pickled hot pepper sauce according to claim 7, it is characterised in that:Described peanut is to smash to pieces The fried peanuts of frustillatum.
9. a kind of preparation method of pickled hot pepper sauce according to claim 7, it is characterised in that:Described peanut is to smash to pieces Peanut after being fried by gravel is dry of frustillatum.
CN201710445373.3A 2017-06-14 2017-06-14 A kind of preparation method of pickled hot pepper sauce Pending CN107136481A (en)

Priority Applications (1)

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CN201710445373.3A CN107136481A (en) 2017-06-14 2017-06-14 A kind of preparation method of pickled hot pepper sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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Publications (1)

Publication Number Publication Date
CN107136481A true CN107136481A (en) 2017-09-08

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101156678A (en) * 2007-08-09 2008-04-09 吴欢 A bloat method of pepper sauce
CN101444292A (en) * 2008-12-24 2009-06-03 段丽蓉 Method for producing chili sauce
CN101444291A (en) * 2008-12-19 2009-06-03 李金兰 Preparation method of chili paste
CN101623083A (en) * 2009-08-14 2010-01-13 辛保山 Preparation method of beef chili paste
CN102771756A (en) * 2012-07-13 2012-11-14 安徽富煌三珍食品集团有限公司 Shrimp roe chilli sauce and making method thereof
CN102972744A (en) * 2012-12-29 2013-03-20 黄山市牯牛降酿造食品有限责任公司 Chilli sauce preparing method
CN104323218A (en) * 2014-11-21 2015-02-04 安徽师范大学 Production of special flavor chili sauce
CN105559017A (en) * 2015-12-15 2016-05-11 钟苏 Dried bamboo shoot chili sauce and preparation method for same
CN105995933A (en) * 2016-05-31 2016-10-12 马鞍山市国华农业发展有限公司 Natto chili sauce

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101156678A (en) * 2007-08-09 2008-04-09 吴欢 A bloat method of pepper sauce
CN101444291A (en) * 2008-12-19 2009-06-03 李金兰 Preparation method of chili paste
CN101444292A (en) * 2008-12-24 2009-06-03 段丽蓉 Method for producing chili sauce
CN101623083A (en) * 2009-08-14 2010-01-13 辛保山 Preparation method of beef chili paste
CN102771756A (en) * 2012-07-13 2012-11-14 安徽富煌三珍食品集团有限公司 Shrimp roe chilli sauce and making method thereof
CN102972744A (en) * 2012-12-29 2013-03-20 黄山市牯牛降酿造食品有限责任公司 Chilli sauce preparing method
CN104323218A (en) * 2014-11-21 2015-02-04 安徽师范大学 Production of special flavor chili sauce
CN105559017A (en) * 2015-12-15 2016-05-11 钟苏 Dried bamboo shoot chili sauce and preparation method for same
CN105995933A (en) * 2016-05-31 2016-10-12 马鞍山市国华农业发展有限公司 Natto chili sauce

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Application publication date: 20170908