CN107594478A - A kind of processing method of flavor chilli sauce - Google Patents

A kind of processing method of flavor chilli sauce Download PDF

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Publication number
CN107594478A
CN107594478A CN201710888703.6A CN201710888703A CN107594478A CN 107594478 A CN107594478 A CN 107594478A CN 201710888703 A CN201710888703 A CN 201710888703A CN 107594478 A CN107594478 A CN 107594478A
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China
Prior art keywords
flavor
chilli sauce
processing
quality
capsicum
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CN201710888703.6A
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Inventor
潘明辉
陈运良
王江波
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GUIZHOU PROVINCE ZIYUN AUTONOMOUS COUNTY LYUHONG AGRICULTURE DEVELOPMENT Co Ltd
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GUIZHOU PROVINCE ZIYUN AUTONOMOUS COUNTY LYUHONG AGRICULTURE DEVELOPMENT Co Ltd
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Priority to CN201710888703.6A priority Critical patent/CN107594478A/en
Publication of CN107594478A publication Critical patent/CN107594478A/en
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Abstract

The present invention relates to food processing technology field, more particularly to a kind of processing method of flavor chilli sauce;Comprise the following steps:(1) capsicum pretreatment, (2) cure (3) batch mixing;Flavor of chili sauce prepared by the present invention is unique, rich in taste, outward appearance is in hunting pink, quality is fine and smooth uniformly, it is flavor leisure flavoring suitable for people of all ages simply, by the addition of flavor material, effectively enriches the mouthfeel of thick chilli sauce, do not add essence and flavoring agent, effective to solve the defects of traditional chili sauce mouthfeel is single, various mouthfeel has effectively catered to the mouthfeel demand of masses, is advantageous to promote the development of thick chilli sauce.

Description

A kind of processing method of flavor chilli sauce
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of flavor chilli sauce.
Background technology
Capsicum, alias:Long red pepper, long capsicum, green pepper, bell pepper, Solanaceae, Capsicum 1 year or limited perennial herb are planted Thing, it is important vegetables and flavouring, seed oil edible, fruit also have the drug effect of expelling parasite and sweating, capsicum tincture or capsaicine, interior Clothes can make peptic, play the role of to promote appetite, improve digestion, capsaicine has notable suppression to Bacillus cereus and hay bacillus Make and use, but it is invalid to staphylococcus aureus and Escherichia coli.Its branch, leaf have no antibacterial action, only have very to tubercle bacillus Slight suppression, 10-20% capsicums, which decoct chaste tree, the effect of killing bedbug, and 198 milligrams are up to per hectogram capsicum Vitamin C content, Occupy the first place of vegetables.The content of mineral substances such as vitamin B, carrotene and calcium, iron is also relatively abundant.Medical expert thinks, capsicum energy Alleviate chest and abdomen crymodynia, prevent dysentery, kill suppression stomach abdomen entozoa, control heart disease and coronary sclerosis;Oral cavity can also be stimulated Mucous membrane, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion.
Wherein, the main converted products of capsicum is thick chilli sauce, and thick chilli sauce is a kind of flavouring, is relatively common on dining table Flavouring, general preparation method are after the pimiento of maturation is dried with clear water is clean, to be placed on the clean chopping board without greasy dirt and chop It is more thin better into powder.Capsicum is put into cayenne pepper in big basin after chopping carefully, by 0.5 kilogram of capsicum, 200 grams of garlic benevolence, 50 grams of foods The ratio dispensing of salt, 50-100 grams of three caul-fat.Garlic is minced, and cayenne pepper, salt, three-flower wine are put together, are stirred. Put and shine 1-2 days in the sun, make its natural dip, be then charged into clean big mouth glass glass bottle.Placed on sauce face few Measure three-flower wine, Gai Yan bottle mouths.In the good weather of sunlight, Ke is Daed out bottle lids and got sun, and never stirs, in order to avoid cause acid spoiled. The dip processed is usually placed on the sun-drenched place of ventilation, can thus make delicate fragrance thick chilli sauce of fine quality, capsicum Active ingredient capsaicine be a kind of polyphenoils, it can prevent the metabolism about cell, so as to terminate cell tissue Carcinogenesis, reduce the incidence of cancer cell, capsicum is warm-natured, acrid flavour, slightly poisonous, enters spleen, stomach has strengthening the spleen and stomach, wind-dispelling The effect of wet, cures mainly the illnesss such as indigestion, cold stomachache, rheumatalgia, lumbago.
It can be seen that thick chilli sauce is not only used as a kind of flavouring, also with notable medicinal efficacy, there is the larger market space, But the thick chilli sauce mouthfeel prepared at present is relatively simple, society continue to develop instantly, people be taste bud impression requirement not Disconnected to improve, the thick chilli sauce of current single mouthfeel has been difficult to the great demand for meeting market, how to cater to popular mouthfeel, improves peppery The taste of green pepper sauce is the key problems-solving in terms of current thick chilli sauce working research.
The content of the invention
The present invention is in order to solve the above technical problems, provide a kind of processing method of flavor chilli sauce.
Realized particular by following technical scheme:
A kind of processing method of flavor chilli sauce, comprises the following steps:
(1) capsicum pre-processes:Mature and plump, the pimiento that has no mechanical damage are chosen, soak 30 in thimerosal~ 35min, pull out and drain;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.18~0.22 mass ratio mixing, is pickled 12~18h;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.12~0.16 mass ratio mixing, is mixed thoroughly.
Described thimerosal, it is made up of following raw material by weight:Salt solution 20~30, the Bidens bipinnata that concentration is 1~3% Grass 10~20, mile swertia herb 6~8, garlic 3~5, cucumber rind 2~8, pomelo peel 8~12.
Described thimerosal, it is to weigh beggar-ticks, mile swertia herb, garlic, cucumber rind and shaddock pico-ampere formula, crushes, add Enter the water of 1~2 times of amount of the crushed material quality, 40~50min of infusion, add described 5 times of ethanol measured of crushing quantity quality, 8~12min is ultrasonically treated under 60~80KHz frequency, stands 12h, ethanol is reclaimed, filtering, collects filtrate, mixed with salt solution Mix thoroughly.
Described preserved materials, it is made up of following raw material by weight:Salt 10~20, chickens' extract 8~12, Chinese prickly ash 6~ 8th, garlic 8~12, ginger 8~12, kaempferia galamga 4~8, anise 4~8, cassia bark 4~8, cloves 3~5, orange peel 2~6.
Described pickles, and pickles temperature as 26~28 DEG C.
Described flavor material, it is made up of following raw material by weight:Black sesame powder 10~20, mushroom powder 12~18, shrimp Powder 10~20, green tea powder 4~8, rose 8~12, plum blossom 8~12, emulsifying agent 4~6.
Described emulsifying agent, it is one kind of gelatin, Arabic gum.
Described flavor material, it is to weigh black sesame powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom by formula, does Dry crushing, adds 1~2 times of water of the crushed material quality, 40~50min of infusion, adds 5 times of the crushed material quality The ethanol of amount, 12~16min is ultrasonically treated under 38~42KHz frequency, reclaims ethanol, reheating the obtained water content of infusion is 15~20% medicinal extract, is mixed with emulsifying agent, is mixed thoroughly, drying and crushing.
In summary, the beneficial effects of the present invention are:Flavor of chili sauce prepared by the present invention is unique, rich in taste, outside Sight is in hunting pink, and quality is fine and smooth uniformly, is flavor leisure flavoring suitable for people of all ages simply, by the addition of flavor material, has The mouthfeel for enriching thick chilli sauce of effect, does not add essence and flavoring agent, effectively solves the defects of traditional chili sauce mouthfeel is single, more The mouthfeel of sample has effectively catered to the mouthfeel demand of masses, is advantageous to promote the development of thick chilli sauce.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention Scope.
Embodiment 1
A kind of processing method of flavor chilli sauce, comprises the following steps:
(1) capsicum pre-processes:The pimiento for choose mature and plump, having no mechanical damage, 30min is soaked in thimerosal, is dragged for Go out to drain;Described thimerosal, it is made up of following raw material by weight:Salt solution 20kg, the beggar-ticks that concentration is 1~3% 10kg, mile swertia herb 6kg, garlic 3kg, cucumber rind 2kg, pomelo peel 8kg;Described thimerosal, it is by beggar-ticks, mile swertia herb, big Garlic, cucumber rind and shaddock pico-ampere formula weigh, and crush, and add the water of 1~2 times of crushed material quality amount, infusion 40min, The ethanol of 5 times of amounts of crushing quantity quality is added, 8min is ultrasonically treated under 60KHz frequency, stands 12h, reclaims ethanol, Filtering, filtrate is collected, mixes and mixes thoroughly with salt solution;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.18 mass ratio mixing, salts down at 26 DEG C 12h processed;Described preserved materials, it is made up of following raw material by weight:Salt 10kg, chickens' extract 8kg, Chinese prickly ash 6kg, garlic 8kg, ginger 8kg, kaempferia galamga 4kg, anistree 4kg, cassia bark 4kg, cloves 3kg, orange peel 2kg;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.12 mass ratio mixing, is mixed thoroughly;Described flavor material, It is made up of following raw material by weight:Black sesame powder 10kg, mushroom powder 12kg, shrimp med 10kg, green tea powder 4kg, rose 8kg, plum blossom 8kg, gelatin 4kg;
Described flavor material, it is to weigh black sesame powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom by formula, does Dry crushing, 1~2 times of water of the crushed material quality is added, infusion 40min, adds 5 times of amounts of the crushed material quality Ethanol, 12min is ultrasonically treated under 38KHz frequency, reclaims ethanol, reheated infusion and the medicinal extract that water content is 15% is made, Mix, mix thoroughly with gelatin, drying and crushing.
Embodiment 2
A kind of processing method of flavor chilli sauce, comprises the following steps:
(1) capsicum pre-processes:The pimiento for choose mature and plump, having no mechanical damage, 35min is soaked in thimerosal, is dragged for Go out to drain;Described thimerosal, it is made up of following raw material by weight:Salt solution 30kg, the beggar-ticks that concentration is 3% 20kg, mile swertia herb 8kg, garlic 5kg, cucumber rind 8kg, pomelo peel 12kg;Described thimerosal, it is by beggar-ticks, mile swertia herb, big Garlic, cucumber rind and shaddock pico-ampere formula weigh, and crush, and add the water of 1~2 times of crushed material quality amount, infusion 50min, The ethanol of 5 times of amounts of crushing quantity quality is added, 12min is ultrasonically treated under 80KHz frequency, stands 12h, reclaims second Alcohol, filtering, filtrate is collected, mixes and mixes thoroughly with salt solution;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.22 mass ratio mixing, salts down at 28 DEG C 18h processed;Described preserved materials, it is made up of following raw material by weight:Salt 20kg, chickens' extract 12kg, Chinese prickly ash 8kg, garlic 12kg, ginger 12kg, kaempferia galamga 8kg, anistree 8kg, cassia bark 8kg, cloves 5kg, orange peel 6kg;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.16 mass ratio mixing, is mixed thoroughly;Described flavor material, It is made up of following raw material by weight:Black sesame powder 20kg, mushroom powder 18kg, shrimp med 20kg, green tea powder 8kg, rose 12kg, plum blossom 12kg, Arabic gum 6kg;
Described flavor material, it is to weigh black sesame powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom by formula, does Dry crushing, 1~2 times of water of the crushed material quality is added, infusion 50min, adds 5 times of amounts of the crushed material quality Ethanol, 16min is ultrasonically treated under 42KHz frequency, reclaims ethanol, reheated infusion and the medicinal extract that water content is 20% is made, Mix, mix thoroughly with Arabic gum, drying and crushing.
Embodiment 3
A kind of processing method of flavor chilli sauce, comprises the following steps:
(1) capsicum pre-processes:The pimiento for choose mature and plump, having no mechanical damage, 33min is soaked in thimerosal, is dragged for Go out to drain;Described thimerosal, it is made up of following raw material by weight:Salt solution 25kg, the beggar-ticks that concentration is 2% 15kg, mile swertia herb 7kg, garlic 4kg, cucumber rind 5kg, pomelo peel 10kg;Described thimerosal, it is by beggar-ticks, mile swertia herb, big Garlic, cucumber rind and shaddock pico-ampere formula weigh, and crush, and add the water of 1~2 times of crushed material quality amount, infusion 45min, The ethanol of 5 times of amounts of crushing quantity quality is added, 10min is ultrasonically treated under 70KHz frequency, stands 12h, reclaims second Alcohol, filtering, filtrate is collected, mixes and mixes thoroughly with salt solution;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.2 mass ratio mixing, is pickled at 27 DEG C 15h;Described preserved materials, it is made up of following raw material by weight:Salt 15kg, chickens' extract 10kg, Chinese prickly ash 7kg, garlic 10kg, ginger 10kg, kaempferia galamga 6kg, anistree 5kg, cassia bark 5kg, cloves 4kg, orange peel 4kg;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.14 mass ratio mixing, is mixed thoroughly;Described flavor material, It is made up of following raw material by weight:Black sesame powder 15kg, mushroom powder 15kg, shrimp med 15kg, green tea powder 6kg, rose 10kg, plum blossom 10kg, gelatin 5kg;
Described flavor material, it is to weigh black sesame powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom by formula, does Dry crushing, 1~2 times of water of the crushed material quality is added, infusion 45min, adds 5 times of amounts of the crushed material quality Ethanol, 14min is ultrasonically treated under 40KHz frequency, reclaims ethanol, reheated infusion and the medicinal extract that water content is 18% is made, Mix, mix thoroughly with gelatin, drying and crushing.
Embodiment 4
A kind of processing method of flavor chilli sauce, comprises the following steps:
(1) capsicum pre-processes:The pimiento for choose mature and plump, having no mechanical damage, 30min is soaked in thimerosal, is dragged for Go out to drain;Described thimerosal, it is made up of following raw material by weight:Salt solution 30kg, the beggar-ticks that concentration is 1% 10kg, mile swertia herb 8kg, garlic 3kg, cucumber rind 8kg, pomelo peel 8kg;Described thimerosal, it is by beggar-ticks, mile swertia herb, big Garlic, cucumber rind and shaddock pico-ampere formula weigh, and crush, and add the water of 1~2 times of crushed material quality amount, infusion 50min, The ethanol of 5 times of amounts of crushing quantity quality is added, 12min is ultrasonically treated under 60KHz frequency, stands 12h, reclaims second Alcohol, filtering, filtrate is collected, mixes and mixes thoroughly with salt solution;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.18 mass ratio mixing, salts down at 28 DEG C 12h processed;Described preserved materials, it is made up of following raw material by weight:Salt 10kg, chickens' extract 12kg, Chinese prickly ash 6kg, garlic 12kg, ginger 8kg, kaempferia galamga 8kg, anistree 4kg, cassia bark 8kg, cloves 3kg, orange peel 6kg;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.12 mass ratio mixing, is mixed thoroughly;Described flavor material, It is made up of following raw material by weight:Black sesame powder 10kg, mushroom powder 18kg, shrimp med 10kg, green tea powder 8kg, rose 8kg, plum blossom 12kg, Arabic gum 4kg;
Described flavor material, it is to weigh black sesame powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom by formula, does Dry crushing, 1~2 times of water of the crushed material quality is added, infusion 50min, adds 5 times of amounts of the crushed material quality Ethanol, 16min is ultrasonically treated under 38KHz frequency, reclaims ethanol, reheated infusion and the medicinal extract that water content is 15% is made, Mix, mix thoroughly with Arabic gum, drying and crushing.
Embodiment 5
A kind of processing method of flavor chilli sauce, comprises the following steps:
(1) capsicum pre-processes:The pimiento for choose mature and plump, having no mechanical damage, 35min is soaked in thimerosal, is dragged for Go out to drain;Described thimerosal, it is made up of following raw material by weight:Salt solution 30kg, the beggar-ticks that concentration is 1~3% 10kg, mile swertia herb 8kg, garlic 3kg, cucumber rind 8kg, pomelo peel 8kg;Described thimerosal, it is by beggar-ticks, mile swertia herb, big Garlic, cucumber rind and shaddock pico-ampere formula weigh, and crush, and add the water of 1~2 times of crushed material quality amount, infusion 50min, The ethanol of 5 times of amounts of crushing quantity quality is added, 12min is ultrasonically treated under 60KHz frequency, stands 12h, reclaims second Alcohol, filtering, filtrate is collected, mixes and mixes thoroughly with salt solution;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.22 mass ratio mixing, salts down at 28 DEG C 12h processed;Described preserved materials, it is made up of following raw material by weight:Salt 20kg, chickens' extract 8kg, Chinese prickly ash 8kg, garlic 8kg, ginger 12kg, kaempferia galamga 4kg, anistree 8kg, cassia bark 4kg, cloves 5kg, orange peel 2kg;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.16 mass ratio mixing, is mixed thoroughly;Described flavor material, It is made up of following raw material by weight:Black sesame powder 20kg, mushroom powder 12kg, shrimp med 20kg, green tea powder 4kg, rose 12kg, plum blossom 8kg, gelatin 6kg;
Described flavor material, it is to weigh black sesame powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom by formula, does Dry crushing, 1~2 times of water of the crushed material quality is added, infusion 50min, adds 5 times of amounts of the crushed material quality Ethanol, 16min is ultrasonically treated under 38KHz frequency, reclaims ethanol, reheated infusion and the medicinal extract that water content is 15% is made, Mix, mix thoroughly with gelatin, drying and crushing.
1st, the present invention has randomly selected the experimenter of 100 different age groups, the flavor capsicum prepared to the inventive method Sauce carries out foretasting evaluation, using commercially available thick chilli sauce as control, each assessment item with 10 points for full marks, as a result as shown in table 1:
Table 1

Claims (8)

1. a kind of processing method of flavor chilli sauce, it is characterised in that comprise the following steps:
(1) capsicum pre-processes:The pimiento for choose mature and plump, having no mechanical damage, 30~35min is soaked in thimerosal, is dragged for Go out to drain;
(2) cure:By pretreated Capsicum crushing, 1 is pressed with preserved materials:0.18~0.22 mass ratio mixing, pickle 12~ 18h;
(3) batch mixing:By the capsicum after pickling and flavor material by 1:0.12~0.16 mass ratio mixing, is mixed thoroughly.
2. the processing method of flavor chilli sauce as claimed in claim 1, it is characterised in that described thimerosal, by pressing below The raw material composition of parts by weight meter:Concentration be 1~3% salt solution 20~30, beggar-ticks 10~20, mile swertia herb 6~8, garlic 3~5, Cucumber rind 2~8, pomelo peel 8~12.
3. the processing method of flavor chilli sauce as claimed in claim 2, it is characterised in that described thimerosal, be by Bidens bipinnata Grass, mile swertia herb, garlic, cucumber rind and shaddock pico-ampere formula weigh, and crush, and add 1~2 times of amount of the crushed material quality Water, 40~50min of infusion, the ethanol of 5 times of amounts of crushing quantity quality is added, 8 are ultrasonically treated under 60~80KHz frequency ~12min, 12h is stood, reclaim ethanol, filtering, collect filtrate, mix and mix thoroughly with salt solution.
4. the processing method of flavor chilli sauce as claimed in claim 1, it is characterised in that described preserved materials, by pressing below The raw material composition of parts by weight meter:Salt 10~20, chickens' extract 8~12, Chinese prickly ash 6~8, garlic 8~12, ginger 8~12, kaempferia galamga 4~ 8th, anise 4~8, cassia bark 4~8, cloves 3~5, orange peel 2~6.
5. the processing method of flavor chilli sauce as claimed in claim 1, it is characterised in that described pickles, and pickles temperature and is 26~28 DEG C.
6. the processing method of flavor chilli sauce as claimed in claim 1, it is characterised in that described flavor material, by pressing below The raw material composition of parts by weight meter:Black sesame powder 10~20, mushroom powder 12~18, shrimp med 10~20, green tea powder 4~8, rose 8~ 12nd, plum blossom 8~12, emulsifying agent 4~6.
7. the processing method of flavor chilli sauce as claimed in claim 6, it is characterised in that described emulsifying agent, be gelatin, Ah Draw one kind of primary glue.
8. the processing method of flavor chilli sauce as claimed in claim 6, it is characterised in that described flavor material, be by sesame Powder, mushroom powder, shrimp med, green tea powder, rose and plum blossom are weighed by formula, drying and crushing, add the crushed material quality 1~ 2 times of water, 40~50min of infusion, the ethanol of 5 times of amounts of the crushed material quality is added, is surpassed under 38~42KHz frequency 12~16min of sonication, ethanol is reclaimed, reheat infusion and the medicinal extract that water content is 15~20% is made, mix, mix with emulsifying agent It is even, drying and crushing.
CN201710888703.6A 2017-09-27 2017-09-27 A kind of processing method of flavor chilli sauce Pending CN107594478A (en)

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CN108157930A (en) * 2018-03-03 2018-06-15 袁俊 A kind of thick chilli sauce and preparation method thereof

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