CN107518375A - A kind of vinegar-pepper sauce and preparation method thereof - Google Patents

A kind of vinegar-pepper sauce and preparation method thereof Download PDF

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Publication number
CN107518375A
CN107518375A CN201710894874.XA CN201710894874A CN107518375A CN 107518375 A CN107518375 A CN 107518375A CN 201710894874 A CN201710894874 A CN 201710894874A CN 107518375 A CN107518375 A CN 107518375A
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CN
China
Prior art keywords
parts
sauce
vinegar
pepper
capsicum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710894874.XA
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Chinese (zh)
Inventor
黄雪媚
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Guangxi University for Nationalities
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Guangxi University for Nationalities
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Filing date
Publication date
Application filed by Guangxi University for Nationalities filed Critical Guangxi University for Nationalities
Priority to CN201710894874.XA priority Critical patent/CN107518375A/en
Publication of CN107518375A publication Critical patent/CN107518375A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention provides a kind of vinegar-pepper sauce and preparation method thereof, belongs to field of food, it is made up of following parts by weight:35 parts of ginger, 12 parts of salt, 45 parts of Ornamental pepper, 45 parts of cloves, 23 parts of soy sauce, 35 parts of rosemary, 45 parts of capsicum, 57 parts of garlic solvent, 56 parts of sesame oil, 23 parts of chopped spring onion, 23 parts of white sesameseed, 45 parts of dumpling vinegar.By being configured to the difference of these raw materials, reach that sauce is delicious but beneficial effect on the contrary harmless to the body.The sauce has the effect of spleen benefiting and stimulating the appetite, eliminating dampness is dispeled cold, puies forward fresh flavour enhancing to food, also, the condiment is vinegar-pepper moderate, is adapted to the taste of majority of populations, manufacturing process is simple, and material is easy to get.Made sauce, can be placed in tinning in refrigerator preserve one week it is additive-free to time a week and a half, safety non-pollution.

Description

A kind of vinegar-pepper sauce and preparation method thereof
Technical field
The present invention relates to field of food, more particularly to a kind of vinegar-pepper sauce and preparation method thereof.
Background technology
Occupy critical positions in sauce daily life in the minds of people, people mutton cooked in a chafing pot, eat white cut food when would generally Rendered palatable using sauce for food, and sauce can also play the delicate flavour of white cut, boiling food to the limit.But due to masses Taste is not quite similar, and the otherness of landing pit be present, therefore different regions sauce is also different.Sauce on the market, although Taste is different, and selection is various, but more or less all with the addition of chemical composition, is not exclusively made of pure natural material.Eating Used time, harm easily is produced to human body, and sauce on the market pursues geavy salt simply, makes throat inflammation, cough occur after people are edible Cough, the symptom such as canker sore, should not eat more.The present invention is intended to provide a kind of delicious and healthy sauce, enables people to enjoy The delicious mouthfeel come by the mating band of food and sauce, while this condiment taste is dense and be not easy to get angry, and can promote the appetite of people Open greatly, be beneficial to health.
The content of the invention
The present invention provides a kind of vinegar-pepper sauce and preparation method thereof, and it is dense but the problems such as easily get angry to solve existing sauce taste.
The present invention solves the above problems by the following technical programs:
A kind of preparation method of vinegar-pepper sauce:It is made up of following parts by weight:Ginger 3-5 parts, salt 1-2 parts, Ornamental pepper 4-5 Part, cloves 4-5 parts, soy sauce 2-3 parts, rosemary 3-5 parts, capsicum 4-5 parts, garlic solvent 5-7 parts, sesame oil 5-6 parts, chopped spring onion 2-3 parts, White sesameseed 2-3 parts, dumpling vinegar 4-5 parts.
A kind of preparation method of described vinegar-pepper sauce is:
The first step:Fresh green onion, ginger are chosen, is cleaned with clear water, chopping is standby;The garlic tablet of full grains is taken, removes the peel, cuts It is standby into fine granularity;Ornamental pepper slitting is standby;
Second step:Cloves is shredded, and is ground into powder standby;Capsicum is diced standby;
3rd step:In hot pot, sesame oil is poured into, green onion is subsequently placed into, garlic solvent quick-fried, after quick-fried 1-2 minutes, adds cloves Powder, and capsicum fourth;
4th step:Material after making popular is contained in bowl, pours into soy sauce, salt, dumpling vinegar stirs;
5th step:Dip is boiled, white sesameseed is sprinkled into dip and is rendered palatable with rosemary.
A kind of described vinegar-pepper sauce, ginger are cut into silk, and with saline sook, the peeling of its garlic tablet is smashed to pieces, and capsicum remove seed takes meat, Soy sauce, salt, dumpling vinegar are with 3:2:3 ratio is stirred until homogeneous shape, can heat.
A kind of described vinegar-pepper sauce, the one week time to a week and a half of preservation in refrigerator can be placed in tinning.
Ginger, is the new fresh quench stem of Zingiber herbaceos perennial ginger, and alias has race, hundred peppery clouds, hook dress to refer to, because of ground Pungent, hot and cold boy, fresh ginger, honey process ginger, warm-natured, its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, disappear Change ability strengthens, can effectively treat eat cold and cool food it is excessive caused by abdominal distension, stomachache, diarrhoea, vomiting etc..Making sauce can solve Raw meat, flavouring.
Ornamental pepper, also known as capsicum, are the mutation of capsicum, Solanaceae Capsicum herbaceos perennial, are contained in Ornamental pepper There are very abundant vitamin A, B, C, bata-carotene, carbohydrate, cellulosic, calcium, phosphorus, iron energy strengthen immunity, to Green Tea Extract Destroy, protect eyesight, whitening skin can also be made beautiful.It is often edible to strengthen nail and nourish root of hair, have for skin Activating cell function of organization, enhances metabolism, and makes skin smooth tender, has the effect of beauty.Use, increase in sauce Pungent and sweet taste.
Cloves, it is Oleaceae, belongs to machaka or dungarunga.Alias flos caryophylli, hundred knots, clove tree, caryophyllus.Cloves is By unopened bud bud, it is made through drying, shape is strong like round end nail, its fragrance, and mouthfeel is bitter, becomes temperature after culinary art With.Deficiency-cold in spleen and stomach is cured mainly, and energy warm in pain, and stomach warm up kidney.A kind of aromatic stomachic of Genus Syringa, gastric secretion can be promoted, increased Strong gastrointestinal peristalsis.Cloves is added in sauce, appetite can be promoted.
Rosemary, there is the nice and cool smell of delicate fragrance, slightly sweet and bitter taste, there is restoring consciouness, tranquilizing and allaying excitement, to indigestion and stomach Pain has certain effect, can increase the fragrant of food.
Capsicum, its is warm-natured, pungent weight, irritant, can season, and has a warming spleen and stomach for dispelling cold, promote gastric secretion, appetizing, dehumidifying, Refresh oneself it is excited, help digest, stimulate circulation, strengthening body resistance against diseases.
White sesameseed, it is the seed of Pedaliaceae flax platymiscium sesame.White sesameseed has that oil content is high, color and luster is pure white, seed The fine qualities such as full, kind thin skin, in good taste, rear savory alcohol.White sesameseed and its product have abundant trophism and anti-aging Property.Can be with flavouring flavour enhancing as sauce.
Advantages of the present invention is with effect:
The present invention provides a kind of vinegar-pepper sauce, and its taste is moderate, with peppery in acid, is adapted to the taste of majority of populations, simultaneously Raw material used in the sauce, source are easy to get, and make simply, and have beneficial effect, body health benefits.
This is vinegar-pepper, and sauce passes through the reasonable disposition to used raw material so that its taste is aromatic and is not easy to get angry, and is beneficial to There is stomach trouble, crowd eats, and has cosmetic result concurrently.Meanwhile sauce is easy to make and preserved.
Embodiment
Specific embodiment one:3 parts of ginger, 1 part of salt, 4 parts of Ornamental pepper, 4 parts of cloves, 2 parts of soy sauce, 3 parts of rosemary, capsicum 4 parts, 5 parts of garlic solvent, 5 parts of sesame oil, 2 parts of chopped spring onion, 2 parts of white sesameseed, 4 parts of dumpling vinegar;
Specific embodiment two:3 parts of ginger, 2 parts of salt, 4 parts of Ornamental pepper, 5 parts of cloves, 3 parts of soy sauce, 3 parts of rosemary, capsicum 4 parts, 5 parts of garlic solvent, 6 parts of sesame oil, 2 parts of chopped spring onion, 2 parts of white sesameseed, 4 parts of dumpling vinegar;
Specific embodiment three:4 parts of ginger, 2 parts of salt, 5 parts of Ornamental pepper, 4 parts of cloves, 2 parts of soy sauce, 4 parts of rosemary, capsicum 4 parts, 6 parts of garlic solvent, 6 parts of sesame oil, 3 parts of chopped spring onion, 2 parts of white sesameseed, 4 parts of dumpling vinegar;
Specific embodiment four:5 parts of ginger, 2 parts of salt, 5 parts of Ornamental pepper, 5 parts of cloves, 3 parts of soy sauce, 5 parts of rosemary, capsicum 5 parts, 7 parts of garlic solvent, 6 parts of sesame oil, 3 parts of chopped spring onion, 3 parts of white sesameseed, 5 parts of dumpling vinegar.
The invention will be further described with reference to embodiments.
The preferred embodiment to the invention is illustrated above, but the present invention is not limited to embodiment, Those skilled in the art can also be made on the premise of without prejudice to the invention spirit a variety of equivalent modifications or Replace, these equivalent modifications or replacement are all contained in scope of the present application.

Claims (4)

  1. A kind of 1. vinegar-pepper sauce:It is made up of following parts by weight:Ginger 3-5 parts, salt 1-2 parts, Ornamental pepper 4-5 parts, cloves 4-5 Part, soy sauce 2-3 parts, rosemary 3-5 parts, capsicum 4-5 parts, garlic solvent 5-7 parts, sesame oil 5-6 parts, chopped spring onion 2-3 parts, white sesameseed 2-3 Part, dumpling vinegar 4-5 parts.
  2. 2. a kind of preparation method of vinegar-pepper sauce according to claim 1 is:
    The first step:Fresh green onion, ginger are chosen, is cleaned with clear water, chopping is standby;The garlic tablet of full grains is taken, removes the peel, is cut into small Graininess, it is standby;Ornamental pepper slitting is standby;
    Second step:Cloves is shredded, and is ground into powder standby;Capsicum is diced standby;
    3rd step:In hot pot, sesame oil is poured into, green onion is subsequently placed into, garlic solvent quick-fried, after quick-fried 1-2 minutes, adds Ground Cloves, And capsicum fourth;
    4th step:Material after making popular is contained in bowl, pours into soy sauce, salt, dumpling vinegar stirs;
    5th step:Dip is boiled, white sesameseed is sprinkled into dip and is rendered palatable with rosemary.
  3. 3. according to claim 2, a kind of preparation method of described vinegar-pepper sauce, ginger are cut into silk, with saline sook, its Garlic tablet peeling is smashed to pieces, and capsicum remove seed takes meat, and soy sauce, salt, dumpling vinegar are with 3:2:3 ratio is stirred until homogeneous shape, can heat.
  4. 4. a kind of preparation method of vinegar-pepper sauce according to claim 3, sauce can be placed in refrigerator with tinning and be preserved one week To the time of a week and a half.
CN201710894874.XA 2017-09-28 2017-09-28 A kind of vinegar-pepper sauce and preparation method thereof Pending CN107518375A (en)

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CN107518375A true CN107518375A (en) 2017-12-29

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719942A (en) * 2018-03-29 2018-11-02 成都市百宝袋文化传媒有限公司 A kind of pre-packaged preparation method for mixing meat sauce

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CN103907901A (en) * 2013-11-18 2014-07-09 苏州厦都贸易有限公司 Instant chutney and preparation method thereof
CN103976349A (en) * 2014-06-11 2014-08-13 邓成凯 Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce
CN104560613A (en) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 Dumpling vinegar and preparation method thereof
CN105942487A (en) * 2016-06-02 2016-09-21 云南龙云大有实业有限公司 Pungent and spicy bolete and making method thereof
CN106072202A (en) * 2016-06-28 2016-11-09 贵州省黄平县乐源旅游特色食品有限公司 A kind of processing method of paste flavor five colours bubble green pepper
CN106306724A (en) * 2015-06-28 2017-01-11 青岛时空机械科技有限公司 Manufacture method of fragrant and crisp ginger slices
CN106490585A (en) * 2016-12-09 2017-03-15 广西民族大学 A kind of capsicum paste

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Publication number Priority date Publication date Assignee Title
CN104560613A (en) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 Dumpling vinegar and preparation method thereof
CN103907901A (en) * 2013-11-18 2014-07-09 苏州厦都贸易有限公司 Instant chutney and preparation method thereof
CN103976349A (en) * 2014-06-11 2014-08-13 邓成凯 Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce
CN106306724A (en) * 2015-06-28 2017-01-11 青岛时空机械科技有限公司 Manufacture method of fragrant and crisp ginger slices
CN105942487A (en) * 2016-06-02 2016-09-21 云南龙云大有实业有限公司 Pungent and spicy bolete and making method thereof
CN106072202A (en) * 2016-06-28 2016-11-09 贵州省黄平县乐源旅游特色食品有限公司 A kind of processing method of paste flavor five colours bubble green pepper
CN106490585A (en) * 2016-12-09 2017-03-15 广西民族大学 A kind of capsicum paste

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719942A (en) * 2018-03-29 2018-11-02 成都市百宝袋文化传媒有限公司 A kind of pre-packaged preparation method for mixing meat sauce

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Application publication date: 20171229