CN107440074A - Fruit of a cubeb litsea tree sauce and its production technology - Google Patents
Fruit of a cubeb litsea tree sauce and its production technology Download PDFInfo
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- CN107440074A CN107440074A CN201710771737.7A CN201710771737A CN107440074A CN 107440074 A CN107440074 A CN 107440074A CN 201710771737 A CN201710771737 A CN 201710771737A CN 107440074 A CN107440074 A CN 107440074A
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- fruit
- cubeb litsea
- litsea tree
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 92
- 235000012854 Litsea cubeba Nutrition 0.000 title claims abstract description 87
- 240000003731 Piper cubeba Species 0.000 title claims abstract description 83
- 235000002711 Piper cubeba Nutrition 0.000 title claims abstract description 83
- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title claims description 11
- 240000002262 Litsea cubeba Species 0.000 title description 57
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241001081179 Litsea Species 0.000 claims abstract 31
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000002775 capsule Substances 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000006378 damage Effects 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 239000000575 pesticide Substances 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 238000003801 milling Methods 0.000 abstract description 2
- 239000003507 refrigerant Substances 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000245109 Lindera glauca Species 0.000 description 2
- 235000001577 Lindera glauca Nutrition 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 229940043350 citral Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- VMXUWOKSQNHOCA-UKTHLTGXSA-N ranitidine Chemical compound [O-][N+](=O)\C=C(/NC)NCCSCC1=CC=C(CN(C)C)O1 VMXUWOKSQNHOCA-UKTHLTGXSA-N 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 229930195730 Aflatoxin Natural products 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 206010006002 Bone pain Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 229930183419 Irisone Natural products 0.000 description 1
- 241000633855 Litsea pungens Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 206010027627 Miliaria Diseases 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 description 1
- 230000003288 anthiarrhythmic effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003716 antitrichomonal agent Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 201000004169 miliaria rubra Diseases 0.000 description 1
- 239000002541 mycostatic Substances 0.000 description 1
- 230000001557 mycostatic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- 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
Abstract
A kind of fruit of a cubeb litsea tree sauce, it is using the fruit of a cubeb litsea tree as primary raw material, through milling, adds chilli powder（Or thick chilli sauce）, edible salt and vegetable oil, be made through adjusting to mix；The parts by weight of four kinds of raw materials used are：80~90 parts of the fruit of a cubeb litsea tree, 4~14 parts of capsicum, 2.85~3.15 parts of edible salt, 2.85~3.15 parts of vegetable oil.Fruit of a cubeb litsea tree sauce spicy of the present invention is refrigerant, fragrant fresh pure, is the seasoning of natural health and cuisines of going with rice or bread, and can be used as the fast pin food of public place.This product manufacture craft is simple, and equipment investment is few, is adapted to mountainous rural area Popularization And Development.
Description
Technical field
The present invention relates to the atural spice appetizing food and its production technology of a kind of dietotherapeutic, more particularly to a kind of mountain is grey
Sub- sauce and its production technology.
Background technology
The fruit of a cubeb litsea tree, also known as lindera glauca, Litsea pungens, i.e. Lauraceae Litsea machaka（Or dungarunga）Fruit.
Fruit of a cubeb litsea tree tree enjoys light or slightly resistance to shade, shallow root, be often born in deserted mountain, wasteland, shrubbery or in sparse woods, border and road
Side, it is germinating strong, use seminal propagation；Flower, leaf, pulp, which can steam, carries litsea citrate oil, and oil includes citral about 70%, and citral can carry
Irisone processed, it is excellent Volatile essence, for food, candy, perfumed soap, soap, cosmetics etc.；Seed oil content
38.43%, confession is industrial；Root, stem, leaf and fruit can be used as medicine, and have the effect of expelling wind and clearing away cold, swelling and pain relieving.The fruit of a cubeb litsea tree is that China is peculiar
Sesame oil plant, essential oil is the raw material for extracting spices, a kind of and natural anti-corrosion material is can uniquely to eliminate aflatoxins
Product, mycostatic generation can be pressed down.
Before and after Xiang Nan Yongzhous, the annual Dragon Boat Festival, lindera glauca fruit is considerable, but does not have aging, is just adapted to tenderly
Make sauce.At this time the common people in rural area can enter the tender fruit of a cubeb litsea tree fruit of mountain harvesting, then be equipped with fresh purple garlic, the life of purple cloud
Ginger, fermented soya bean, chilli powder etc. are milled into pasty state, just into appetizing fruit of a cubeb litsea tree sauce.It can directly eat, may also be used for doing
Face, the flavouring of powder, put when blocked shot a little and have a distinctive flavour.Summer has eaten not long prickly heat, also prevent heatstroke,
The effect of preventing cold etc.The time that fruit of a cubeb litsea tree sauce can be made in 1 year is very short, because having to tender fruit, mainly namely
The production cycle of 15 days before and after the Dragon Boat Festival.But due to the antiseptic property that the fruit of a cubeb litsea tree is natural, the sauce worked it out can be not bad year in year out.
The fruit of a cubeb litsea tree has good medical value.It in the summer and autumn time, can be gathered after fruit of a cubeb litsea tree fruit maturation, remove branches and leaves, shone
It is dry, it is used as medicine as piper cubeba.The fruit of a cubeb litsea tree has the effect of warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain, available for the hiccup vomiting caused by stomach cold, gastral cavity
The diseases such as abdomen pain, it can also be used to cold hernia stomachache, sympotoms caused by cold factors difficult urination and turbid urine caused by children's stagnancy of cold-damp, can also treat
The diseases such as anemofrigid cold, cough and asthma, indigestion.External application is mashed with fruit of a cubeb litsea tree leaf, subcutaneous ulcer furuncle pain can be treated；Litsea cubeba root decocts water
Hot compress or hot dipping can treat treating rheumatic ostealgia, numb limb, waist-leg disease and traumatic injury.Litsea citrate oil is alternatively arranged as synthesizing vitamin
E, K, A etc. raw material, to play its effect in medicine.Due to unique effect of the litsea citrate oil in disease is treated, facing
It is also a focus in terms of bed research.Relieving asthma in addition, the fruit of a cubeb litsea tree also has, be antiallergy, anti-arrhythmia, antithrombotic, antibacterial, disease-resistant
Malicious, anti-Trichomonas vaginalis effect.
Retrieve as follows with the immediate prior art literature of the present invention：
A kind of fresh chilli paste and its production technology rich in organized enzyme（The A of application publication number CN 106722826）, the thick chilli sauce
Raw materials used mass fraction is：85~90 parts of the scarlet Chili pepper in Guizhou, 3~9 parts of salt, 0.5~1.5 part of white wine, rock sugar 1~
3 parts, 0.5~1.5 part of soya bean, 0.5~1.5 part of Semen Lactucae sativae oil, 0.05~0.3 part of litsea citrate oil, wild scarlet little tomato 1~
10 parts.
The content of the invention
It is particularly a kind of new the invention aims to provide a kind of new atural spice appetizing food and its production technology
Fruit of a cubeb litsea tree sauce and its production technology.In order to solve the above technical problems, adopt the following technical scheme that：
A kind of fruit of a cubeb litsea tree sauce, it is equipped with chilli powder again by fruit of a cubeb litsea tree fruit through milling（Or thick chilli sauce）, edible salt and vegetable oil be through adjusting
Mix and be made；The parts by weight of four kinds of raw materials wherein used are：80~90 parts of the fruit of a cubeb litsea tree, 4~14 parts of capsicum, edible salt 2.85
~3.15 parts, 2.85~3.15 parts of vegetable oil.
Preferably, the parts by weight of four kinds of raw materials used are：84~87 parts of the fruit of a cubeb litsea tree, 7~10 parts of capsicum, edible salt
2.95~3.05 parts, 2.95~3.05 parts of vegetable oil.
As further preferred, the parts by weight of four kinds of raw materials used are：86 parts of the fruit of a cubeb litsea tree, 8 parts of capsicum, 3 parts of edible salt,
3 parts of vegetable oil.
As further preferred, the raw materials used fruit of a cubeb litsea tree is the wild fruit of a cubeb litsea tree.
A kind of production technology of fruit of a cubeb litsea tree sauce according to above-mentioned each technical scheme, comprises the following steps：
（1）Fruit of a cubeb litsea tree sorting：Pluck no pollution by pesticides, the fruit of a cubeb litsea tree fresh fruit of no disease and pests harm at times, through go handle, removal of impurities, screening,
It is standby after cleaning；The harvesting period of the fruit of a cubeb litsea tree includes two periods of fruit half ripe phase and maturity period；
（2）Capsicum sorting：Choose pimiento fresh, without pollution by pesticides, no disease and pests harm and make auxiliary material（Also can be on a small quantity using blue or green peppery
Green pepper）, it is standby after going handle, removal of impurities, cleaning；
（3）Raw material sterilization：Pour into high pressure steaming cooking vessel and sterilize respectively after the clean fruit of a cubeb litsea tree, raw material of hot pepper are drained the water；This step
Suddenly can also omit；
（4）Full raw material prepares：, will be through according to the ratio of weight and number of four kinds of raw materials of the fruit of a cubeb litsea tree sauce described in above-mentioned each technical scheme
Cross step（3）The major ingredient fruit of a cubeb litsea tree of sterilization, auxiliary material capsicum and auxiliary material edible salt, vegetable oil weigh out, assort standby；
（5）Main materials and auxiliary materials grinding butter：（a）The major ingredient fruit of a cubeb litsea tree that previous step is prepared, is sent in grinding butter machine and wears into pasty state standby
With；Two kinds of raw materials of the fruit of a cubeb litsea tree and capsicum can also be combined mill；It is standby that capsicum can also take the mode of smashing to process；（b）It is peppery
Green pepper grinding butter：If main materials and auxiliary materials separate grinding butter, capsicum is broken into powder or worn into standby after sauce；
（6）Spice：According to the ratio of weight and number of four kinds of raw materials of the fruit of a cubeb litsea tree sauce described in above-mentioned each technical scheme, by the fruit of a cubeb litsea tree
Sauce, chilli powder（Or thick chilli sauce）, edible salt, vegetable oil mix and stir；
Due in step（4）Middle main and auxiliary raw material of the invention all each weighs by weight to be finished, therefore the behaviour of this step
Work is exactly by step（4）Edible salt, vegetable oil and the step of preparation（5）Fruit of a cubeb litsea tree sauce, the chilli powder of preparation（Or thick chilli sauce）It is mixed
It is combined, and it is equal to stir tune；The fruit of a cubeb litsea tree sauce modulated is standby；
（7）Decatize is sterilized：The fruit of a cubeb litsea tree sauce modulated in previous step is put into progress decatize sterilization, steam temperature in pressure cooker
100 to 140 DEG C, steaming time 30 minutes；
（8）Packing：With special environment protection type box step is contained by default nt wt net weight capsule（7）The fruit of a cubeb litsea tree sauce of preparation, is sealed；
（9）Ultrasonic sterilization：By step（8）Finished product after packing ultrasonic sterilization again；
（10）Overall package is for sale：By step（9）The finished product that capsule sealing after sterilization contains, puts into pallet, is inserted in sack vacuum
Seal up for safekeeping, it is for sale to be reloaded into big carton.
Preferably, the raw materials used fruit of a cubeb litsea tree is the wild fruit of a cubeb litsea tree.
The spicy of fruit of a cubeb litsea tree sauce of the present invention is refrigerant, fragrant fresh pure, and peppery degree is gentle moderate, energy suddenly peppery not as good as thick chilli sauce
Appetizing spleen-tonifying, improve a poor appetite, be adapted to northerner, the elderly and do not have a liking for people's seasoning of capsicum and go with rice or bread edible.Before finished product packing
Sterilization, capsule sealing contain and load ultrasonic sterilization before big case, ensure that food sanitation safe, are suitable for station terminal, scape
Sell soon the public places such as hotel of area, mechanism of various kinds of schools dining room.
Fruit of a cubeb litsea tree sauce of the present invention is a kind of seasoned food of dietotherapeutic, faces upward the moderns that are fated and is eaten for natural health nutrition
Product are followed the fashion.
Compared with the rustico of above-mentioned Xiang Nan Yongzhous makes, inventive formulation is simpler, can whole year production system
Make product（First arrival in May August is just the time of 3 months harvesting raw materials）, economic benefit is higher.With mentioning closest to prior art
Document is compared, and the present invention is using the fruit of a cubeb litsea tree as primary raw material, and is formulated simple, and flavor is different from thick chilli sauce.
The raw materials for production formula of fruit of a cubeb litsea tree sauce of the present invention is simple, and technological process is easily operated, and equipment investment volume is few, the present invention
Promotion and implementation are advantageous to remote mountain areas comprehensive exploitation forest resourceies, improve farmers' income, promote the development of green economy.
Brief description of the drawings
Fig. 1 is the pallet schematic top plan view that present invention packaging uses.
Fig. 2 is the pallet schematic side view that present invention packaging uses.
Fig. 3 is present invention process step（8）For dispensing the capsule schematic top plan view of finished product.
Embodiment
Describe the present invention, four kinds of wild fruit of a cubeb litsea tree, capsicum, edible salt and vegetable oil originals in detail with reference to embodiments
By weight, the fruit of a cubeb litsea tree each means wild material.
Embodiment 1：Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 3.05 of 82 ︰, 12 ︰ 2.95；
Embodiment 2：Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 2.94 of 88 ︰, 6 ︰ 3.06；
Embodiment 3：Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 3 of 86 ︰, 8 ︰ 3；
Embodiment 4：According to the production technology of the fruit of a cubeb litsea tree sauce of above-mentioned three kinds formulas, comprise the following steps：
（1）Fruit of a cubeb litsea tree sorting：Pluck no pollution by pesticides, the wild fruit of a cubeb litsea tree fresh fruit of no disease and pests harm at times, through go handle, removal of impurities,
It is standby after screening, cleaning；In Hunan Province Anhua County, May first arrival mid-June is the first paragraph collecting period, and mid-June to August is just
The second segment collecting period；The raw materials of two sections of harvestings have it is old, tender it is not, therefore process respectively；The raw material of first paragraph harvesting is half ripe
The phase fruit of a cubeb litsea tree, fruit is tenderer, is commonly called as the tender fruit of a cubeb litsea tree, and the finished product mouthfeel processed is thin, is labeled with light peppery type or similar mark
Sign word；The raw material of second segment harvesting is the maturity period fruit of a cubeb litsea tree, and fruit is older, is commonly called as the old fruit of a cubeb litsea tree, the finished product mouth processed
Sense is denseer, is labeled with special peppery type or similar label word；
（2）Capsicum sorting：Choose the fresh pimiento without pollution by pesticides, no disease and pests harm and make auxiliary material（Also can be on a small quantity using blue or green peppery
Green pepper）, it is standby after going handle, removal of impurities, cleaning；
（3）Raw material sterilization：Pour into high pressure steaming cooking vessel and sterilize respectively after the clean fruit of a cubeb litsea tree, raw material of hot pepper are drained the water；Steam
100 to 120 DEG C of temperature, steaming time 3 to 20 minutes；This step can also be omitted；
（4）Full raw material prepares：Step will be passed through by following formula numbers respectively（3）The major ingredient fruit of a cubeb litsea tree of sterilization, auxiliary material capsicum with
And auxiliary material edible salt, vegetable oil weigh out, assort standby：
（a）Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 3.05 of 82 ︰, 12 ︰ 2.95；
（b）Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 2.94 of 88 ︰, 6 ︰ 3.06；
（c）Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 3 of 86 ︰, 8 ︰ 3；
The number of each composition is parts by weight above；
（5）Main materials and auxiliary materials defibrination：（a）The major ingredient fruit of a cubeb litsea tree that previous step is prepared, is sent in grinding butter machine and wears into sauce pasty state standby
With；Hubei life can be used up to the milling grinding butter machine of electromechanical Co., Ltd production（Rotating speed 1400r/min）Or upper seapeak is irrigated industry and trade and had
The WJX-A500 type high-speed multifunctional pulverizers of limit company production（Motor speed：29000 revs/min, degree of grinding：50-300 mesh,
Working time：5 minutes）；Two kinds of raw materials of the fruit of a cubeb litsea tree and capsicum can also be combined mill；Capsicum can also take the mode of smashing to add
Work is standby；（b）Capsicum grinding butter：If main materials and auxiliary materials separate grinding butter, capsicum is broken into powder or worn into standby after sauce；
（6）Spice：Respectively by following numbers that are formulated by fruit of a cubeb litsea tree sauce, chilli powder（Or thick chilli sauce）, edible salt, vegetable oil mix and stir i.e.
Can：
（a）Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 3.05 of 82 ︰, 12 ︰ 2.95；
（b）Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 2.94 of 88 ︰, 6 ︰ 3.06；
（c）Wild Shan Cang ︰ La Jiao ︰ Shi Yong Yan ︰ vegetable oil=︰ 3 of 86 ︰, 8 ︰ 3；
The number of each composition is parts by weight above；
Due in step（4）The main and auxiliary raw material of middle three kinds of embodiments of the invention all each weighs by weight to be finished, therefore
The operation of this step is exactly by step（4）Edible salt, vegetable oil and the step of preparation（5）Fruit of a cubeb litsea tree sauce, the chilli powder of preparation（Or
Thick chilli sauce）Mix, and it is equal to stir tune；The fruit of a cubeb litsea tree sauce modulated is standby；
Three kinds of embodiment product component preparation process are so far respectively completed；
（7）Decatize is sterilized：The fruit of a cubeb litsea tree sauce that previous step modulates is put into progress decatize sterilization, steam temperature in pressure cooker
100 to 140 DEG C, steaming time 30 minutes；
（8）Packing：With special environment protection type box step is contained by default nt wt net weight capsule（7）The fruit of a cubeb litsea tree sauce of preparation, sealing are protected
Deposit；Capsule view is referring to accompanying drawing 3；
（9）Ultrasonic sterilization：By step（8）Finished product after packing ultrasonic sterilization again；
（10）Overall package is for sale：By step（9）The finished product that capsule sealing after sterilization contains, puts into pallet, is inserted in sack vacuum
Seal up for safekeeping, it is for sale to be reloaded into big carton；Pallet view is referring to accompanying drawing 1, accompanying drawing 2.
The equal spicy of above-mentioned 3 kinds of embodiment products of the present invention is ice-cold, fragrant fresh pure, and peppery degree is gentleer than thick chilli sauce, fits
Close northerner, the elderly and do not like people's instant seasoning of violent peppery taste and eat, the shelf-life was up to more than 1 year.The formula of this product
It is that inventor sets about in terms of " color " several organoleptic qualities, finds out what is come through testing examination survey repeatedly, can be with maximum limit
Degree ground meets the taste of consuming public.Because the fruit of a cubeb litsea tree that above-described embodiment uses is wild, therefore product more accords with
The food standard of natural green is closed, there is more preferably nutritional health function to human body, is the good fashion cuisines in a market.
Determined through inventor, the formula of above-described embodiment 3 is optimal, best suits the interest of consumers in general.
Three kinds of embodiments of the present invention are explained in detail above, but the present invention is not limited to above-described embodiment, at this
In the those of ordinary skill's possessed knowledge of field, many variations can also be made to it.For example, the wild mountain of raw material
Grey sub- fruit could alternatively be the fruit that the fruit of a cubeb litsea tree tree of artificial growth is tied.
Claims (6)
1. a kind of fruit of a cubeb litsea tree sauce, it is using the fruit of a cubeb litsea tree as primary raw material, through being milled into pasty state, adds chilli powder（Or capsicum
Sauce）, edible salt and vegetable oil, then be made through adjusting to mix；The parts by weight of four kinds of raw materials wherein used are：The fruit of a cubeb litsea tree 80~90
Part, 4~14 parts of capsicum, 2.85~3.15 parts of edible salt, 2.85~3.15 parts of vegetable oil.
2. fruit of a cubeb litsea tree sauce according to claim 1, it is characterised in that the parts by weight of four kinds of raw materials are：The fruit of a cubeb litsea tree 84~87
Part, 7~10 parts of capsicum, 2.95~3.05 parts of edible salt, 2.95~3.05 parts of vegetable oil.
3. fruit of a cubeb litsea tree sauce according to claim 2, it is characterised in that the parts by weight of four kinds of raw materials are：86 parts of the fruit of a cubeb litsea tree,
8 parts of capsicum, 3 parts of edible salt, 3 parts of vegetable oil.
4. according to the fruit of a cubeb litsea tree sauce described in claim 1,2 or 3, it is characterised in that the raw materials used fruit of a cubeb litsea tree is the wild fruit of a cubeb litsea tree.
5. a kind of production technology of fruit of a cubeb litsea tree sauce according to claim 1,2 or 3, comprises the following steps：
（1）Fruit of a cubeb litsea tree sorting：Pluck no pollution by pesticides, the fruit of a cubeb litsea tree fresh fruit of no disease and pests harm at times, through go handle, removal of impurities, screening,
It is standby after cleaning；The harvesting period of the fruit of a cubeb litsea tree includes two periods of fruit half ripe phase and maturity period；
（2）Capsicum sorting：Choose pimiento fresh, without pollution by pesticides, no disease and pests harm and make auxiliary material（Also can be on a small quantity using blue or green peppery
Green pepper）, it is standby after going handle, removal of impurities, cleaning；
（3）Raw material sterilization：Pour into high pressure steaming cooking vessel and sterilize respectively after the clean fruit of a cubeb litsea tree, raw material of hot pepper are drained the water；This step
Suddenly can also omit；
（4）Full raw material prepares：, will be through according to the ratio of weight and number of four kinds of raw materials of the fruit of a cubeb litsea tree sauce described in claim 1,2 or 3
Cross step（3）The major ingredient fruit of a cubeb litsea tree of sterilization, auxiliary material capsicum and auxiliary material edible salt, vegetable oil weigh out, assort standby；
（5）Main materials and auxiliary materials grinding butter：（a）The major ingredient fruit of a cubeb litsea tree that previous step is prepared, is sent in grinding butter machine and wears into pasty state standby
With；Two kinds of raw materials of the fruit of a cubeb litsea tree and capsicum can also be combined mill；It is standby that capsicum can also take the mode of smashing to process；（b）It is peppery
Green pepper grinding butter：If main materials and auxiliary materials separate grinding butter, capsicum is broken into powder or worn into standby after sauce；
（6）Spice：According to the ratio of weight and number of four kinds of raw materials of the fruit of a cubeb litsea tree sauce described in claim 1,2 or 3, by the fruit of a cubeb litsea tree
Sauce, chilli powder（Or thick chilli sauce）, edible salt, vegetable oil mix and stir；
Due in step（4）Middle main and auxiliary raw material of the invention all each weighs by weight to be finished, therefore the behaviour of this step
Work is exactly by step（4）Edible salt, vegetable oil and the step of preparation（5）Fruit of a cubeb litsea tree sauce, the chilli powder of preparation（Or thick chilli sauce）It is mixed
It is combined, and it is equal to stir tune；The fruit of a cubeb litsea tree sauce modulated is standby；
（7）Decatize is sterilized：The fruit of a cubeb litsea tree sauce that previous step modulates is put into progress decatize sterilization, steam temperature in pressure cooker
100 to 140 DEG C, steaming time 30 minutes；
（8）Packing：With special environment protection type box step is contained by default nt wt net weight capsule（7）The fruit of a cubeb litsea tree sauce of preparation, is sealed；
（9）Ultrasonic sterilization：By step（8）Finished product after packing ultrasonic sterilization again；
（10）Overall package is for sale：By step（9）The finished product that capsule sealing after sterilization contains, puts into pallet, is inserted in sack vacuum
Seal up for safekeeping, it is for sale to be reloaded into big carton.
6. the production technology of fruit of a cubeb litsea tree sauce according to claim 5, it is characterised in that the raw materials used fruit of a cubeb litsea tree is wild mountain
Grey son.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710771737.7A CN107440074A (en) | 2017-08-31 | 2017-08-31 | Fruit of a cubeb litsea tree sauce and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710771737.7A CN107440074A (en) | 2017-08-31 | 2017-08-31 | Fruit of a cubeb litsea tree sauce and its production technology |
Publications (1)
| Publication Number | Publication Date |
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| CN107440074A true CN107440074A (en) | 2017-12-08 |
Family
ID=60494899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710771737.7A Withdrawn CN107440074A (en) | 2017-08-31 | 2017-08-31 | Fruit of a cubeb litsea tree sauce and its production technology |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690572A (en) * | 2009-09-30 | 2010-04-07 | 张昌杰 | Litsea sauce-making method |
| CN102715484A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fresh litsea cubeba seasoning sauce and making method thereof |
| CN104686967A (en) * | 2014-12-01 | 2015-06-10 | 普洱勐野江农业食品开发有限公司 | Preparation method of litse cubeb sauce |
| CN106690260A (en) * | 2016-12-20 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Processing method of chili sauce |
-
2017
- 2017-08-31 CN CN201710771737.7A patent/CN107440074A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690572A (en) * | 2009-09-30 | 2010-04-07 | 张昌杰 | Litsea sauce-making method |
| CN102715484A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fresh litsea cubeba seasoning sauce and making method thereof |
| CN104686967A (en) * | 2014-12-01 | 2015-06-10 | 普洱勐野江农业食品开发有限公司 | Preparation method of litse cubeb sauce |
| CN106690260A (en) * | 2016-12-20 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Processing method of chili sauce |
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Application publication date: 20171208 |