CN107484979A - A kind of preparation method of lime-preserved egg thick chilli sauce - Google Patents
A kind of preparation method of lime-preserved egg thick chilli sauce Download PDFInfo
- Publication number
- CN107484979A CN107484979A CN201710870651.XA CN201710870651A CN107484979A CN 107484979 A CN107484979 A CN 107484979A CN 201710870651 A CN201710870651 A CN 201710870651A CN 107484979 A CN107484979 A CN 107484979A
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- China
- Prior art keywords
- lime
- preserved egg
- chilli sauce
- thick chilli
- preparation
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of lime-preserved egg thick chilli sauce; this method manufacture craft is simple; and fabrication cycle it is shorter and without fermentation etc. step; it is not only suitable for that Homemade is edible to be also suitable for scale production in enormous quantities; the raw material that raw material is uniformly easily bought, abundant raw material is to lime-preserved egg thick chilli sauce, spicy uniqueness; it is delicious in taste, and because the shelf-life that process only adds edible oil and is not put into other liquid lime-preserved egg thick chilli sauce is longer.
Description
Technical field
The present invention relates to lime-preserved egg thick chilli sauce technical field, more particularly to a kind of preparation method of lime-preserved egg thick chilli sauce.
Background technology
It is a kind of strong basicity food materials again containing abundant protein in lime-preserved egg.Allow it to stimulate digestion, promote food
It is intended to, makes nutrition be easy to digest.
Capsicum is not only rich in multivitamin, but also is one of five tastes, its energy saliva stimulating and gastric secretion, makes one to increase
Enter appetite and be loved by people.
As the lime-preserved egg thick chilli sauce that primary raw material makes similarly there is heat-clearing to go intestines fiery using lime-preserved egg, capsicum, nourishing Yin and moistening dryness, promote
Enter the effect such as appetite, strengthening the spleen and stomach, therefore be increasingly becoming people and go with rice or bread one of necessary article to go with rice, but traditional chili sauce raw material ratio
It is more single, it is impossible to meet the taste needs of people.
The content of the invention
The purpose of the present invention is that to solve the above problems and provides a kind of preparation method of lime-preserved egg thick chilli sauce.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention comprises the following steps：
S1：About 1000g edible oils are poured into pot, burnt with middle to preset temperature；
S2：Will by 10-3.5g of tsaoko, 2.5-3.5g of cloves, 3.5-4.5g of anise, cassia bark 10-12g, 7.5-8.5g of fructus amomi,
First seasoning of spiceleaf 7-8g and Chinese prickly ash 3-4g compositions is added in pot, and 2-3 minutes are endured with moderate heat after stirring；
S3：Broken, garlic 20-25g will be clapped by fresh old ginger 30-35g and clap broken, reddish tone green onion 25-30g, anise 10-12g, fennel seeds
Endured after being stirred in the second seasoning addition pot of 10-12g, cumin 10-12g and Asian puccoon 2.5-3.5g compositions and with moderate heat to oil
Open state；
S4：Raw material of hot pepper 150-250g is put into after all seasonings are pulled out from pot, standby after stirring, now oil temperature is
Between 200 degree of -220 degree；
S5：After the chilli oil made is placed into normal temperature, add bruised ginger 150-250g and garlic granule 150-250g and stir；
S6：Will be made up of edible salt 15-25g, chickens' extract 10-15g, monosodium glutamate 10-20g, sugared 10-20g and licorice powder 25-35g
Three seasonings add in pot to enter to season and stir；
S7：Lime-preserved egg or kink of preserved egg 30-35 are cut into bulk to be put into the chilli oil modulated, stirred, you can be fabricated to institute
State thick chilli sauce.
Currently preferred, the raw material of hot pepper is the capsicum block that chilli pepper or chilli are cut into.
Currently preferred, the capsicum block is diameter 1MM-3MM bulk.
Currently preferred, the lime-preserved egg or a kink of preserved egg are duck's egg, lime-preserved egg or a kink of preserved egg made by egg, quail egg, goose egg.
Currently preferred, described preset temperature is 80-90 degree.
Currently preferred, the oily open state is 210 degree of -230 degree of oil temperature.
It is currently preferred, the bruised ginger and the bulk that garlic granule homogeneous diameter is 1MM-3MM.
Currently preferred, the sugar is white granulated sugar or rock sugar.
The beneficial effects of the present invention are：
The present invention provides a kind of preparation method of lime-preserved egg thick chilli sauce, and this method manufacture craft is simple, and fabrication cycle is shorter
And without steps such as fermentations, it is not only suitable for that Homemade is edible to be also suitable for scale production in enormous quantities, raw material is uniformly easily bought
The raw material arrived, for abundant raw material to lime-preserved egg thick chilli sauce, spicy uniqueness is delicious in taste, and due to process only add it is edible
Oil and shelf-life for not being put into other liquid lime-preserved egg thick chilli sauce it is longer.
Embodiment
The invention will be further described below：
The present invention comprises the following steps：
S1：About 1000g edible oils are poured into pot, burnt with middle to preset temperature；
S2：Will by 10-3.5g of tsaoko, 2.5-3.5g of cloves, 3.5-4.5g of anise, cassia bark 10-12g, 7.5-8.5g of fructus amomi,
First seasoning of spiceleaf 7-8g and Chinese prickly ash 3-4g compositions is added in pot, and 2-3 minutes are endured with moderate heat after stirring；
S3：Broken, garlic 20-25g will be clapped by fresh old ginger 30-35g and clap broken, reddish tone green onion 25-30g, anise 10-12g, fennel seeds
Endured after being stirred in the second seasoning addition pot of 10-12g, cumin 10-12g and Asian puccoon 2.5-3.5g compositions and with moderate heat to oil
Open state；
S4：Raw material of hot pepper 150-250g is put into after all seasonings are pulled out from pot, standby after stirring, now oil temperature is
Between 200 degree of -220 degree；
S5：After the chilli oil made is placed into normal temperature, add bruised ginger 150-250g and garlic granule 150-250g and stir；
S6：Will be made up of edible salt 15-25g, chickens' extract 10-15g, monosodium glutamate 10-20g, sugared 10-20g and licorice powder 25-35g
Three seasonings add in pot to enter to season and stir；
S7：Lime-preserved egg or kink of preserved egg 30-35 are cut into bulk to be put into the chilli oil modulated, stirred, you can be fabricated to institute
State thick chilli sauce.
The raw material of hot pepper is the capsicum block that chilli pepper or chilli are cut into, and the capsicum block is diameter 1MM-3MM's
Bulk, the lime-preserved egg or a kink of preserved egg are duck's egg, lime-preserved egg or a kink of preserved egg made by egg, quail egg, goose egg, and described preset temperature is
80-90 degree, the oily open state are the bulk of 210 degree of -230 degree of oil temperature, the bruised ginger and garlic granule homogeneous diameter for 1MM-3MM,
The sugar is white granulated sugar or rock sugar.
According to S1, the preset temperature is 70-90 degree, burn to 80 degree it is most appropriate, can be beneficial to by seasoning endure it is ripe out again
Seasoning will not be caused to be burnt because of high oil temperature, and then cause seasoning bitter taste etc. occur.
Wherein, bruised ginger can be the 1mm-3mm bulk being cut into by ginger, garlic granule can be have be cut into by ginger it is a diameter of
1mm-3mm bulk, mouthfeel when will not influence edible because too big or too small so as to the bruised ginger and garlic granule.
Wherein, the raw material of hot pepper can be as needed such as mouthfeel, color and luster etc., and selects chilli face or fresh chilli to be cut into
Capsicum block.It in the selection of chilli face or fresh chilli, can also take the circumstances into consideration to be selected according to taste, for example like eating peppery
Feel the people of weight, pepperyyer chilli face or fresh chilli etc. may be selected.
To ensure mouthfeel and perception, the capsicum block can be a diameter of 1mm-3mm bulk, and lime-preserved egg or a kink of preserved egg are cut into bulk about
15mm*15mm。
Wherein, sugar can select white sugar or rock sugar as needed, the more economical material benefit of white sugar, rock sugar can more thick chilli sauce color
Pool.
In summary, the present invention provides a kind of preparation method of lime-preserved egg thick chilli sauce, and this method manufacture craft is simple, and makes
It is shorter and without steps such as fermentations to make the cycle, is not only suitable for that Homemade is edible to be also suitable for scale production in enormous quantities, former
The uniform raw material that easily buys of material, for abundant raw material to lime-preserved egg thick chilli sauce, spicy uniqueness is delicious in taste, and due to processed
The shelf-life that journey only adds edible oil and is not put into other liquid lime-preserved egg thick chilli sauce is longer.
Those skilled in the art do not depart from the essence and spirit of the present invention, can have various deformation scheme to realize the present invention,
Preferably feasible embodiment of the invention is the foregoing is only, not thereby limits to the interest field of the present invention, it is all with this
The equivalent structure change that description of the invention content is made, is both contained within the interest field of the present invention.
Claims (8)
1. a kind of preparation method of lime-preserved egg thick chilli sauce, it is characterised in that comprise the following steps：
S1：About 1000g edible oils are poured into pot, burnt with middle to preset temperature；
S2：Will by 10-3.5g of tsaoko, 2.5-3.5g of cloves, 3.5-4.5g of anise, cassia bark 10-12g, 7.5-8.5g of fructus amomi,
First seasoning of spiceleaf 7-8g and Chinese prickly ash 3-4g compositions is added in pot, and 2-3 minutes are endured with moderate heat after stirring；
S3：Broken, garlic 20-25g will be clapped by fresh old ginger 30-35g and clap broken, reddish tone green onion 25-30g, anise 10-12g, fennel seeds
Endured after being stirred in the second seasoning addition pot of 10-12g, cumin 10-12g and Asian puccoon 2.5-3.5g compositions and with moderate heat to oil
Open state；
S4：Raw material of hot pepper 150-250g is put into after all seasonings are pulled out from pot, standby after stirring, now oil temperature is
Between 200 degree of -220 degree；
S5：After the chilli oil made is placed into normal temperature, add bruised ginger 150-250g and garlic granule 150-250g and stir；
S6：Will be made up of edible salt 15-25g, chickens' extract 10-15g, monosodium glutamate 10-20g, sugared 10-20g and licorice powder 25-35g
Three seasonings add in pot to enter to season and stir；
S7：Lime-preserved egg or kink of preserved egg 30-35 are cut into bulk to be put into the chilli oil modulated, stirred, you can be fabricated to institute
State thick chilli sauce.
2. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：The raw material of hot pepper is chilli
The capsicum block that powder or chilli are cut into.
3. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：The capsicum block is diameter 1MM-
3MM bulk.
4. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：The lime-preserved egg or a kink of preserved egg are duck
Egg, egg, quail egg, lime-preserved egg or a kink of preserved egg made by goose egg.
5. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：Described preset temperature is 80-
90 degree.
6. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：The oily open state is oil temperature
210 degree of -230 degree.
7. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：The bruised ginger and garlic granule are uniformly straight
Footpath is 1MM-3MM bulk.
8. the preparation method of lime-preserved egg thick chilli sauce according to claim 1, it is characterised in that：The sugar is white granulated sugar or ice
Sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710870651.XA CN107484979A (en) | 2017-09-23 | 2017-09-23 | A kind of preparation method of lime-preserved egg thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710870651.XA CN107484979A (en) | 2017-09-23 | 2017-09-23 | A kind of preparation method of lime-preserved egg thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
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| CN107484979A true CN107484979A (en) | 2017-12-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710870651.XA Pending CN107484979A (en) | 2017-09-23 | 2017-09-23 | A kind of preparation method of lime-preserved egg thick chilli sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157929A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN108576776A (en) * | 2018-05-30 | 2018-09-28 | 陕西金州农业有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN109329873A (en) * | 2018-09-03 | 2019-02-15 | 江西大江农业科技发展有限公司 | A kind of preparation process of salted preserved eggs thick chilli sauce |
| CN113826868A (en) * | 2021-09-30 | 2021-12-24 | 黄山 | Making method of preserved egg flavor chili sauce |
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| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN103919117A (en) * | 2014-04-28 | 2014-07-16 | 柳芳菲 | Method for preparing chilli sauce and chilli sauce |
| CN103989142A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Calcium supplement chilli sauce and preparation method thereof |
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| CN103989144A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Pork rib chilli sauce and preparation method thereof |
| CN103989139A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Henry steudnera tuber flavor chilli sauce and preparation method thereof |
| CN106260958A (en) * | 2015-05-22 | 2017-01-04 | 贵州旭阳食品（集团）有限公司 | The manufacture method of Fructus Capsici sauce and Fructus Capsici sauce |
| CN106262725A (en) * | 2016-08-19 | 2017-01-04 | 梁相斌 | The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans |
-
2017
- 2017-09-23 CN CN201710870651.XA patent/CN107484979A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN103989142A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Calcium supplement chilli sauce and preparation method thereof |
| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
| CN103989144A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Pork rib chilli sauce and preparation method thereof |
| CN103989139A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Henry steudnera tuber flavor chilli sauce and preparation method thereof |
| CN103919117A (en) * | 2014-04-28 | 2014-07-16 | 柳芳菲 | Method for preparing chilli sauce and chilli sauce |
| CN106260958A (en) * | 2015-05-22 | 2017-01-04 | 贵州旭阳食品（集团）有限公司 | The manufacture method of Fructus Capsici sauce and Fructus Capsici sauce |
| CN106262725A (en) * | 2016-08-19 | 2017-01-04 | 梁相斌 | The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157929A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN108576776A (en) * | 2018-05-30 | 2018-09-28 | 陕西金州农业有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN109329873A (en) * | 2018-09-03 | 2019-02-15 | 江西大江农业科技发展有限公司 | A kind of preparation process of salted preserved eggs thick chilli sauce |
| CN113826868A (en) * | 2021-09-30 | 2021-12-24 | 黄山 | Making method of preserved egg flavor chili sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20180109 Address after: Room 406, No. 23, Italian street, Xiangzhou District, Zhuhai, Guangdong Applicant after: Li Zhi Applicant after: Chen Gang Address before: Room 406, No. 23, Italian street, Xiangzhou District, Zhuhai, Guangdong Applicant before: Li Zhi |
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| TA01 | Transfer of patent application right | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171219 |
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| WD01 | Invention patent application deemed withdrawn after publication |