CN107173788A - A kind of medlar chilli sauce without any additive and preparation method thereof - Google Patents
A kind of medlar chilli sauce without any additive and preparation method thereof Download PDFInfo
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- CN107173788A CN107173788A CN201710536811.7A CN201710536811A CN107173788A CN 107173788 A CN107173788 A CN 107173788A CN 201710536811 A CN201710536811 A CN 201710536811A CN 107173788 A CN107173788 A CN 107173788A
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- capsicum
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- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of medlar chilli sauce without any additive and preparation method thereof.It is to clean up fresh pimiento, is minced after the moisture for controlling clean surface, matrimony vine dries dry, crushing after cleans up；Peanut fries crushing；Sesame fries cooling；Fresh ginger cleaning drains crushing；Garlic is crushed；Vinegar is poured in the pot without any oil stain, salt and white sugar is added, is heated to removing after tart flavour and cooling down；After thoroughly being cooled down Deng vinegar, capsicum, matrimony vine, peanut, sesame, ginger, garlic, monosodium glutamate, which are added, to stir can just be fitted into the bottle sterilized in advance.The maximum feature of thick chilli sauce that method that the present invention is used makes be without any additive and preservative on the premise of can keep the shelf life of 3 years under normal temperature；Capsicum in thick chilli sauce does not destroy any nutritional ingredient of capsicum, maintains the distinctive delicate flavour of fresh chilli without the heating of any program.Pungent is soft, and strong delicate fragrance, mouthfeel is fabulous, all good with color, smell and taste, with abundant nutritive value.Edible reliable, safety and Health is especially suitable for industrialized production, can produce good economic benefit.
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of preparation method of the appetizing food without any additive.
Background technology
Capsicum is the fruit of Solanaceae herbaceous plant capsicum and convariety.Fruit generally coning or Long Circle, prematurity
When in green, it is ripe after become cerise, yellow or purple, it is most commonly seen with red.The fruit cause and effect skin of capsicum contains capsicum
Element and have pungent.It can improve a poor appetite.Ascorbic content occupies first in vegetables in capsicum.
Capsicum originates in Central and South America torrid areas, and the country of origin is Mexico.The 15th century end, the Hou of discovery of America by Columbus
Capsicum is taken back Europe, and thus travels to the world elsewhere.In incoming China of the Ming Dynasty.Qing Chen Hao it《Presbyopic glasses》There is chilly
Record.The present generally cultivates all over China, as a kind of popular vegetables.
Capsicum has warming spleen and stomach for dispelling cold, there is stimulation to oral cavity and stomach and intestine, can strengthening gastrointestinal peristalsis, promotion digestive juice point
Secrete, improve appetite, and enteral abnormal fermentation can be suppressed.Some medical science of China, nutritionist save to Hunan, river etc. and investigated, and send out
The provinces and regions of these existing universal eating capsicums, the incidence of disease of gastric ulcer is far below other provinces and regions.This is due to that capsicum can stimulate human body
The release of prostaglandin E2, may advantageously facilitate the regeneration of stomach lining, maintains gastrointestinal cell function, gastric ulcer is prevented and treated, for stomach cold
Pain, flatulence, indigestion；Its root has activating blood circulation and reducing swelling, external application treating chilblain；Often gall stone, green pepper can be prevented by eating green pepper
Containing abundant vitamin, especially vitamin C, cholesterol unnecessary in vivo can be made to be changed into bile acid, so as to prevent courage knot
Stone, has suffered from eating rich in ascorbic green pepper gall stone person more, has certain effect to alleviating the state of an illness；Using capsicum as primary raw material, match somebody with somebody
With the extract and vitamin E of garlic, hawthorn, " health products " are made, can improve cardiac function after eating, stimulate circulation.
In addition, often to eat capsicum can reduce blood fat, thrombosis is reduced, there is certain prevention effect to disease of cardiovascular system；The traditional Chinese medical science thinks
Maror can stimulate circulation, and can promote brain cell activity again, help anti-aging, slow a variety of diseases of relaxing.
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table.
For the shelf life of thick chilli sauce can be extended, many technological means are employed in the prior art, and commercially available prod would generally
A certain proportion of preservative is added, although this can extend the shelf life of thick chilli sauce, can be undoubtedly good for the body of eater
Health causes a hidden trouble.
The method of the usage amount of salt is and for example increased during thick chilli sauce processed increases the shelf life of thick chilli sauce, but puts more
Salt is simultaneously bad, and one too salty in evil case, puts the easy pulp of the too many thick chilli sauce of salt for two and falls, becomes capsicum soup.
Also have in the prior art by vegetable oil burn after 7 maturations cool down, pour into make in thick chilli sauce sauce oily cover it 3-
The thick methods to completely cut off air of 4cm, can so make thick chilli sauce put 1 year it is not bad.But this shelf life for industrialized production
It is much not enough.
The content of the invention
Protected at normal temperatures in the case of without any additive and preservative it is an object of the invention to provide one kind
3 years thick chilli sauce of shelf life and preparation method thereof is held, this is that any existing patent can not accomplish.
Inventor is during carrying out that the delicate flavor pepper sauce research and development of fresh chilli can be kept, it is intended to called in thick chilli sauce
Vinegar, but finished product can carry strong acetic acid taste when adding vinegar, thus inventor is produced the acetic acid in rice vinegar so that tart flavour is got rid of
Inspiration, through overtesting, tart flavour is removed, and inventor is found surprisingly that, vinegar and salt, white sugar are mixed according to specific ratio
Close, be heated to removing the acetic acid in rice vinegar, i.e., intuitively called in without being cooled down after the smell of vinegar in medlar chilli sauce of the present invention
Use, thick chilli sauce not only keeps the delicate flavour of fresh chilli, and also produce another shelf life unexpected technique effect of 3 years.
Had been surprisingly found that based on above-mentioned, entered experiment repeatedly, inventor have developed claimed product.
Present invention problem is implemented by following technical scheme：
A kind of medlar chilli sauced Preparation Method without any additive, is to clean up fresh pimiento, is drained net
Minced after the moisture on surface, matrimony vine dries dry, crushing after cleaning up；Peanut fries crushing；Sesame fries cooling；Fresh ginger
Cleaning drains crushing；Garlic is crushed；Vinegar is poured in the pot without any oil stain, salt and white sugar is added, is heated to removing acetic acid
After cool down；After thoroughly being cooled down Deng vinegar, capsicum, matrimony vine, peanut, sesame, ginger, garlic, monosodium glutamate, which are added, to stir can just fill
Enter in the bottle sterilized in advance, its raw materials used kind and its quality proportioning are：
The present invention is while the claimed thick chilli sauce being prepared according to the method described above.
The a number of fruit of Chinese wolfberry is with the addition of in thick chilli sauce, same nutritive value and medical value with matrimony vine：It is good at
Improving eyesight；Improve immunity of organisms, can with strong smart, the nourishing liver and kidney, anti-aging of tonifying Qi, only quench one's thirst, warming up body, antineoplastic effect.
Three high drop, adjusts blood glucose, reduces blood pressure, prevent and treat the diseases such as hypertension, heart disease, artery sclerosis.The fruit of Chinese wolfberry also has excited brain god
Through, excited breathing, promote the effect such as gastrointestinal peristalsis.
The a certain amount of peanut and sesame fried is with the addition of in thick chilli sauce, the fragrance of thick chilli sauce is not only added, while the two
Containing abundant vitamin E, with very strong antioxidation, these, which can act as, delays rotten effect.
The purpose of garlic is added in thick chilli sauce, one is to increase the local flavor of thick chilli sauce, two be cry in garlic " to vulcanize third containing one kind
The Capsaicin of alkene ", its sterilizing ability can reach 1/10th of penicillin, and its antioxidation activity is better than ginseng, can sterilize solution
Poison, there is good killing action to pathogen and parasite, extends the holding time of food；
The purpose of ginger is added in thick chilli sauce, one is to penetrate into the acid of itself and special fragrance in dish, is allowed to fresh
U.S. tasty, fragrant taste, two be the effect that ginger also has detoxicating, killing bacteria.It is energy after entering in vivo because of the gingerol in ginger
A kind of antioxidase is produced, it has the very strong ability for tackling oxygen radical, also more much better than than vitamin E, can also increase food
The shelf-life of product.
Beneficial effect：
Using ebuillition of heated until the mixture of the rice vinegar without acetic acid, white sugar and salt, is equipped with other in thick chilli sauce of the present invention
Auxiliary material, is eliminating on the premise of rice vinegar brings acetic acid taste, is generating effect of Shelf-life so that thick chilli sauce is not adding
Plus the shelf life of 3 years can be kept on the premise of any additive and preservative under normal temperature；Meanwhile, the capsicum in this thick chilli sauce is not
By heating, any nutritional ingredient of capsicum is not destroyed, the delicate flavour of fresh chilli is maintained, pungent is soft, strong delicate fragrance, addition
The material such as the fruit of Chinese wolfberry, sesame, peanut, ginger, garlic, the nutritional ingredient of thick chilli sauce is more enriched, taste fragrance.It is edible reliable,
Safety and Health, is especially suitable for industrialized production, can produce good economic benefit.
Embodiment
Following embodiment can make any general public interested, and especially scale thick chilli sauce manufacturing enterprise is more complete
Understand to face the present invention, but do not limit the invention in any way.
Embodiment 1
Minced after 10 jin of fresh pimientos are cleaned up into the moisture of control clean surface；After 1 jin of fruit of Chinese wolfberry is cleaned up
Dry dry, crushing；1 jin of peanut fries crushing；0.6 jin of sesame fries cooling；2 jin of fresh ginger cleanings drain crushing；2 jin of garlics
Crush；2 jin of rice vinegars are poured in the pot without any oil stain, are added after 0.6 jin of salt and 0.8 jin of white sugar, ebuillition of heated and are cooled down.Prepare
0.2 jin of monosodium glutamate.Deng vinegar thoroughly after cooling, capsicum, matrimony vine, peanut, sesame, ginger, garlic, monosodium glutamate are added stir can
To bottle, the bottle used in dress thick chilli sauce must be sterilized in advance.
Embodiment 2
Minced after 5 jin of fresh pimientos are cleaned up into the moisture of control clean surface；1 jin of fruit of Chinese wolfberry dries in the air after cleaning up
Dry, crushing；0.8 jin of peanut fries crushing；0.6 jin of sesame fries cooling；2 jin of fresh ginger cleanings drain crushing；2 jin of garlics
Crush；2 jin of rice vinegars are poured in the pot without any oil stain, are added after 0.3 jin of salt and 0.4 jin of white sugar, ebuillition of heated and are cooled down.Prepare
0.2 jin of monosodium glutamate.Deng vinegar thoroughly after cooling, capsicum, matrimony vine, peanut, sesame, ginger, garlic, monosodium glutamate are added stir can
To bottle, the bottle used in dress thick chilli sauce must be sterilized in advance.
Embodiment 3
Minced after 8 jin of fresh pimientos are cleaned up into the moisture of control clean surface；1 jin of fruit of Chinese wolfberry dries in the air after cleaning up
Dry, crushing；0.5 jin of peanut fries crushing；0.3 jin of sesame fries cooling；2 jin of fresh ginger cleanings drain crushing；1 jin of garlic
Crush；2 jin of rice vinegars are poured in the pot without any oil stain, are added after 0.3 jin of salt and 0.4 jin of white sugar, ebuillition of heated and are cooled down.Prepare
0.1 jin of monosodium glutamate.Deng vinegar thoroughly after cooling, capsicum, matrimony vine, peanut, sesame, ginger, garlic, monosodium glutamate are added stir can
To bottle, the bottle used in dress thick chilli sauce must be sterilized in advance.
Embodiment 4
Minced after 9 jin of fresh pimientos are cleaned up into the moisture of control clean surface；After 0.5 jin of fruit of Chinese wolfberry is cleaned up
Dry dry, crushing；1 jin of peanut fries crushing；0.3 jin of sesame fries cooling；2 jin of fresh ginger cleanings drain crushing；1 jin of garlic
Crush；1 jin of rice vinegar is poured in the pot without any oil stain, is added after 0.4 jin of salt and 0.6 jin of white sugar, ebuillition of heated and is cooled down.Prepare
0.15 jin of monosodium glutamate.After thoroughly being cooled down Deng vinegar, capsicum, matrimony vine, peanut, sesame, ginger, garlic, monosodium glutamate are added and stirred just
It can bottle, the bottle used in dress thick chilli sauce must be sterilized in advance.
Comparative example 1
Minced after 10 jin of fresh pimientos are cleaned up into the moisture of control clean surface；After 1 jin of fruit of Chinese wolfberry is cleaned up
Dry dry, crushing；1 jin of peanut fries crushing；0.6 jin of sesame fries cooling；2 jin of fresh ginger cleanings drain crushing；2 jin of garlics
Crush；0.6 jin of salt and 0.8 jin of white sugar, 0.2 jin of monosodium glutamate.Above-mentioned material, which is mixed evenly, can just bottle, used in dress thick chilli sauce
Bottle must sterilize in advance.
Comparative example 2
Minced after 10 jin of fresh pimientos are cleaned up into the moisture of control clean surface；After 1 jin of fruit of Chinese wolfberry is cleaned up
Dry dry, crushing；1 jin of peanut fries crushing；0.6 jin of sesame fries cooling；2 jin of fresh ginger cleanings drain crushing；2 jin of garlics
Crush；0.6 jin of salt and 0.8 jin of white sugar are added in 2 jin of rice vinegars, 0.2 jin of monosodium glutamate is got out.Above-mentioned material is mixed evenly just
It can bottle, the bottle used in dress thick chilli sauce must be sterilized in advance.
Table 1 adds heterogeneity thick chilli sauce flavor evaluation
Claims (2)
1. a kind of medlar chilli sauced Preparation Method without any additive, comprises the following steps：
Fresh pimiento is cleaned up, minced after the moisture for controlling clean surface, matrimony vine dries dry, crushing after cleaning up；
Peanut fries crushing；Sesame fries cooling；Fresh ginger cleaning drains crushing；Garlic is crushed；Vinegar is poured on the pot without any oil stain
In, salt and white sugar are added, is heated to removing after acetic acid and cooling down；Deng vinegar thoroughly cooling after, capsicum, matrimony vine, peanut, sesame, ginger,
Garlic, monosodium glutamate, which are added to stir, can just be fitted into the bottle sterilized in advance；
Its raw materials used kind and its quality proportioning are：
2. the thick chilli sauce prepared in accordance with the method for claim 1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710536811.7A CN107173788A (en) | 2017-07-04 | 2017-07-04 | A kind of medlar chilli sauce without any additive and preparation method thereof |
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| CN201710536811.7A CN107173788A (en) | 2017-07-04 | 2017-07-04 | A kind of medlar chilli sauce without any additive and preparation method thereof |
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| CN107173788A true CN107173788A (en) | 2017-09-19 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110236173A (en) * | 2018-03-10 | 2019-09-17 | 郝婧妤 | A kind of thick chilli sauce and preparation method thereof |
| CN114747755A (en) * | 2022-03-07 | 2022-07-15 | 贵州翘嘴辣食品有限公司 | Preparation method of chili sauce |
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Application publication date: 20170919 |