CN107223949A - A kind of garlic taste thick chilli sauce and preparation method - Google Patents
A kind of garlic taste thick chilli sauce and preparation method Download PDFInfo
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- CN107223949A CN107223949A CN201610170971.XA CN201610170971A CN107223949A CN 107223949 A CN107223949 A CN 107223949A CN 201610170971 A CN201610170971 A CN 201610170971A CN 107223949 A CN107223949 A CN 107223949A
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Abstract
The invention discloses a kind of garlic taste thick chilli sauce and preparation method, including fresh capsicum, garlic, white granulated sugar, salt, light-coloured vinegar, the weight quota of wherein described fresh capsicum is 45 55 parts, the weight quota of the garlic is 15 28 parts, the weight quota of the white granulated sugar is 10 18 parts, the weight quota of the salt is 5 10 parts, and the weight quota of the light-coloured vinegar is 24 parts.The invention also discloses the method for preparing above-mentioned garlic taste thick chilli sauce.The present invention there is in good taste, good quality, it is safe.
Description
Technical field
The present invention relates to food processing, more particularly, to a kind of in good taste, good quality, safe garlic taste thick chilli sauce and preparation method.
Background technology
As people's consumption idea progressively changes to safety, health, nutrition, convenient food, thick chilli sauce also accordingly turns into the indispensable seasoned food of people, the raw material composition change of current China thick chilli sauce is more, preparation method is also not quite similar, product taste is relatively simple, mainly based on pungent, after edible, usual stimulating gastrointestinal mucous membrane, cause gastrointestinal mucosa injury and eater's stomach is uncomfortable, it is to avoid greatly for some crowds with gastrointestinal disease, but is difficult to the temptation of the stop sense of taste again, so that it is bigger to cause stomach more to eat damage.
The content of the invention
To solve the above problems, it is an object of the invention to provide a kind of garlic taste thick chilli sauce and preparation method, in good taste, good quality, safe thick chilli sauce can be accomplished as raw and auxiliary material by using specific fresh capsicum of the present invention etc. in manufacturing process.
What the present invention was realized by following technical measures, a kind of garlic taste thick chilli sauce, including fresh capsicum, garlic, white granulated sugar, salt, light-coloured vinegar, the weight quota of wherein described fresh capsicum is 45-55 parts, the weight quota of the garlic is 15-28 parts, the weight quota of the white granulated sugar is 10-18 parts, and the weight quota of the salt is 5-10 parts, and the weight quota of the light-coloured vinegar is 2-4 parts.
As a kind of preferred embodiment, the weight quota of the fresh capsicum is 52 parts, and the weight quota of the garlic is 26 parts, and the weight quota of the white granulated sugar is 13 parts, and the weight quota of the salt is 6 parts, and the weight quota of the light-coloured vinegar is 3 parts.
It is used as the following dispensing of a kind of preferred embodiment, in addition to weight quota：0.7-1 parts of Chinese prickly ash, 0.1-0.2 parts of anise, 0.1-0.2 parts of cassia, 0.005-0.01 parts of yeastex.
The invention also discloses a kind of preparation method of garlic taste thick chilli sauce, comprise the following steps：
（1）Fresh capsicum is gone after handle, garlic peeling to clean, dried；
（2）Fresh capsicum and garlic after drying are put into container and crushed, and stir 30 minutes；
（3）The salt accordingly matched, light-coloured vinegar are poured into the thick chilli sauce, stirred 10 minutes；
（4）Weigh the white granulated sugar accordingly matched to pour into the thick chilli sauce, stir 10 minutes, be fitted into glass container.
It is used as a kind of preferred embodiment, step（4）For：Weigh the white granulated sugar accordingly matched, Chinese prickly ash, anise, cassia, yeastex to pour into the thick chilli sauce, stir 10 minutes, be fitted into sealing in glass container, fermentation, maturation.
Embodiment
The present invention is described in further detail with reference to embodiment.
A kind of garlicky thick chilli sauce, including fresh capsicum, garlic, white granulated sugar, salt, light-coloured vinegar, the weight quota of wherein described fresh capsicum is 45-55 parts, the weight quota of the garlic is 15-28 parts, the weight quota of the white granulated sugar is 10-18 parts, the weight quota of the salt is 5-10 parts, and the weight quota of the light-coloured vinegar is 2-4 parts.
Further illustrated with reference to specific example：
A kind of garlic taste thick chilli sauce, including fresh capsicum, garlic, white granulated sugar, salt, light-coloured vinegar, the weight quota of the fresh capsicum is 52 parts, the weight quota of the garlic is 26 parts, the weight quota of the white granulated sugar is 13 parts, and the weight quota of the salt is 6 parts, and the weight quota of the light-coloured vinegar is 3 parts.
The preparation method of this thick chilli sauce includes：
Step (1)：Handle, garlic peeling is gone to be dried after cleaning fresh capsicum；Specifically, selection is used for making the fresh capsicum and garlic of thick chilli sauce, no pest and disease damage and rot, dried after rinsing well；
Step (2)：Fresh capsicum and garlic after drying are put into container and crushed, and stir 30 minutes, obtain the thick chilli sauce of semi-finished product；
Step (3)：The salt accordingly matched, light-coloured vinegar are put into the thick chilli sauce of semi-finished product, is stirred 10 minutes；Specifically, the thick chilli sauce of semi-finished product time during salt and light-coloured vinegar is put into does not exceed 10 minutes, to prevent the moisture of thick chilli sauce from precipitating；
Step (4)：Weigh the white granulated sugar accordingly matched to pour into the thick chilli sauce, stir 10 minutes, be fitted into glass container.
The present embodiment utilize thick chilli sauce made from fresh capsicum, can make thick chilli sauce have environmental protection, mouthfeel more preferably, be difficult get angry the features such as, can make love eat capsicum but be afraid of get angry crowd solve the problems, such as to eat capsicum excessive internal heat.
Claims (5)
1. a kind of garlic taste thick chilli sauce, it is characterised in that：Including fresh capsicum, garlic, white granulated sugar, salt, light-coloured vinegar, the weight quota of wherein described fresh capsicum is 45-55 parts, and the weight quota of the garlic is 15-28 parts, and the weight quota of the white granulated sugar is 10-18 parts, the weight quota of the salt is 5-10 parts, and the weight quota of the light-coloured vinegar is 2-4 parts.
2. garlic taste thick chilli sauce according to claim 1, it is characterised in that：The weight quota of the fresh capsicum is 52 parts, and the weight quota of the garlic is 26 parts, and the weight quota of the white granulated sugar is 13 parts, and the weight quota of the salt is 6 parts, and the weight quota of the light-coloured vinegar is 3 parts.
3. garlic taste thick chilli sauce according to claim 1, it is characterised in that：Following dispensing including weight quota：0.7-1 parts of Chinese prickly ash, 0.1-0.2 parts of anise, 0.1-0.2 parts of cassia, 0.005-0.01 parts of yeastex.
4. a kind of preparation method of garlic taste thick chilli sauce, it is characterised in that including：(1) fresh capsicum is gone after handle, garlic peeling to clean, dried；(2) fresh capsicum and garlic after drying are put into container and crushed, and stir 30 minutes；(3) salt accordingly matched, light-coloured vinegar are poured into the thick chilli sauce, stirred 10 minutes；(4) weigh the white granulated sugar accordingly matched to pour into the thick chilli sauce, stir 10 minutes, be fitted into glass container.
5. the preparation method of garlic taste thick chilli sauce according to claim 4, it is characterised in that：Step (4) is：Weigh the white granulated sugar accordingly matched, Chinese prickly ash, anise, cassia, yeastex to pour into the thick chilli sauce, stir 10 minutes, be fitted into sealing in glass container, fermentation, maturation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610170971.XA CN107223949A (en) | 2016-03-24 | 2016-03-24 | A kind of garlic taste thick chilli sauce and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610170971.XA CN107223949A (en) | 2016-03-24 | 2016-03-24 | A kind of garlic taste thick chilli sauce and preparation method |
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| CN107223949A true CN107223949A (en) | 2017-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610170971.XA Pending CN107223949A (en) | 2016-03-24 | 2016-03-24 | A kind of garlic taste thick chilli sauce and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576773A (en) * | 2018-04-11 | 2018-09-28 | 广东粤师傅调味食品有限公司 | A kind of preparation method of garlic powder and chilli paste |
| CN112914076A (en) * | 2021-04-01 | 2021-06-08 | 新疆中亚食品研发中心(有限公司) | Fermented chili sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664320A (en) * | 2015-02-12 | 2015-06-03 | 叶龙 | Chilli sauce and production method thereof |
-
2016
- 2016-03-24 CN CN201610170971.XA patent/CN107223949A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664320A (en) * | 2015-02-12 | 2015-06-03 | 叶龙 | Chilli sauce and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576773A (en) * | 2018-04-11 | 2018-09-28 | 广东粤师傅调味食品有限公司 | A kind of preparation method of garlic powder and chilli paste |
| CN108576773B (en) * | 2018-04-11 | 2021-08-20 | 广东粤师傅调味食品有限公司 | Preparation method of minced garlic chili sauce |
| CN112914076A (en) * | 2021-04-01 | 2021-06-08 | 新疆中亚食品研发中心(有限公司) | Fermented chili sauce and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171003 |
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| RJ01 | Rejection of invention patent application after publication |