CN107647375A - A kind of thick chilli sauce and preparation method thereof - Google Patents
A kind of thick chilli sauce and preparation method thereof Download PDFInfo
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- CN107647375A CN107647375A CN201710733044.9A CN201710733044A CN107647375A CN 107647375 A CN107647375 A CN 107647375A CN 201710733044 A CN201710733044 A CN 201710733044A CN 107647375 A CN107647375 A CN 107647375A
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
The invention provides a kind of thick chilli sauce and preparation method thereof, the technical scheme has carried out brand-new design first for the purpose of lifting flavor taste to composition of raw materials, consumption proportion is optimized on the basis of fragrance component is increased, so as to impart thick chilli sauce on the premise of original cost is kept substantially with strong flavor.At the same time, the present invention devises suitable preparation method around the physical property feature and its conspiracy relation of each composition, this method employs different preprocessing means to each composition, contribute to the taste characteristics of performance food materials itself, simultaneously, charging sequence and the processing time of each composition are specifically defined, the taste and fragrance of finished product are greatly enhanced by the reasonable cooperation of above-mentioned steps.Deep processing of the present invention to capsicum and fragrance component is greatly improved crops economic value added, and doing factory's foundation for vast farmerses friend provides a new way, helps to increase farmers' income, there is provided more job opportunities.
Description
Technical field
The present invention relates to technical field of food science, further to the improvement and production of seasoned food, and in particular to one
Kind thick chilli sauce and preparation method thereof.
Background technology
Thick chilli sauce be using capsicum as main component, with it is pungent be main taste characteristics seasoned food.Compare as on dining table
There is the thick chilli sauce of different places flavor in more typical flavouring, each area.The quality of thick chilli sauce is mainly by its material quality
Determined with formula feature, be especially formulated feature, decide the flavor and taste of thick chilli sauce.It is mandatory due to not being related to other
Standard, therefore the range of choice of capsicum sauce formulation is extremely wide in range on the premise of food security is ensured, the strong food of any sense of taste
Material can be used as formula material, also be exactly in this case so that the classification of capsicum jam products, taste are extremely abundant.
Although rich choice of products, the thick chilli sauce that wherein flavor protrudes is actually rare, is necessary to be directed in this case
The formula feature of thick chilli sauce carries out innovative design, it is intended to lifts its taste and flavor.In addition, the base of optimization formula is being determined
On plinth, preparation technology also contributes to product quality, then the best flavor that food materials how are played during preparation is simultaneously most
Amount keeps trophic level, is the technical problem that thick chilli sauce preparation method is urgently to be resolved hurrily in the prior art.
The content of the invention
It is contemplated that the technological deficiency for prior art, there is provided a kind of thick chilli sauce and preparation method thereof, it is existing to solve
There is thick chilli sauce product special flavour in technology to have technical problem to be hoisted.
To realize above technical purpose, the present invention uses following technical scheme：
A kind of thick chilli sauce, the preparing raw material of the thick chilli sauce include the composition of following parts by weight：20 parts of capsicum annum fasciculatum, chilli garlic sauce 30
Part, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into 0.2 part of valve garlic, green onion end
0.7 part, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, 0.1 part of aniseed powder,
0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
Preferably, the alcoholic strength of the white wine is more than 50 degree.
Preferably, the moisture of the capsicum annum fasciculatum is not less than 85% (w/w).
Preferably, also include the Momordica grosvenori of 3 parts by weight.
Preferably, also include the saline cistanche of 7 parts by weight.
Preferably, also include the Radix Astragali of 2 parts by weight.
Preferably, the tomato sauce is prepared by the following method：
1) take tomato to clean, put into 60 DEG C of water, covered container lid keeps 2min, is come off to tomato skin；
2) tomato after step 1) peeling is taken, is blended after stripping and slicing, obtains tomato homogenate；
3) add rock sugar into the tomato homogenate obtained by step 2), boil, then turn slow fire and boil, it is described boil during
Lasting stirring；
4) lemon is taken, juice is extruded, adds into step 3) products therefrom, continue to boil 3~4min, that is, obtain the west
Red persimmon sauce；
Wherein, the weight ratio of the dosage of tomato and rock sugar dosage in step 3) is 7 in step 1):1(g:G), in step 1)
The dosage of tomato and the amount ratio of lemon in step 4) are：Corresponding 1 lemon per 700g tomatoes.In the technical scheme, step
2) the process that blends is in order to avoid juice loss is excessive during cutting.
Preferably, the tomato is ripe red tomatoes.
Preferably, the soya sauce is prepared by the following method：Take soya bean to clean, dry, dried in the air after soaking
Dry surface moisture, mold fermentation is inoculated with, stops fermentation after mycelia is covered with, removal shows mycelium, adds salt to be pickled, then fill altar
Sealing, 1 month is stood, dries, that is, obtains the soya sauce.
Preferably, the chilli garlic sauce is prepared by the following method：Garlic is taken, surface moisture, powder are dried after cleaning
It is broken to obtain garlic juice, more than 50 degree of white wine and salt are added, dress altar sealing, 1 month is stood, that is, obtains the chilli garlic sauce.
Preferably, adding after more than 50 degree of white wine and salt, sweet fermented flour sauce is further added, altar is refilled and seals.
A kind of preparation method of above-mentioned thick chilli sauce, comprises the following steps：Frying pan is heated to 30 DEG C, is put into the big of formula ratio
Soya-bean oil, oil temperature add green onion end 3~5s of stir-frying of formula ratio when reaching 40 DEG C, add bruised ginger 3~5s of stir-frying of formula ratio, and addition is matched somebody with somebody
The aniseed powder stir-frying 3min just measured, is added thereto stir-frying 5min by the capsicum annum fasciculatum for the formula ratio for being cut into capsicum round in advance, adds
Formula ratio garlic granule stir-frying 3min, add formula ratio chilli garlic sauce stir-fry 3~5s, add formula ratio tomato sauce stir-frying 3~
5s, soya sauce 3~5s of stir-frying of formula ratio is added, add the white sugar stir-frying 1min of formula ratio, add the white wine stir-frying of formula ratio
1min, monosodium glutamate 3~5s of stir-frying of formula ratio is added, add chickens' extract 3~5s of stir-frying of formula ratio, add the salt stir-frying of formula ratio
3~5s, soy sauce 3~5s of stir-frying of formula ratio is added, the water of formula ratio is added, boils 10min, formula ratio is smash into valve garlic
It is broken into mashed garlic to be added thereto, the dried orange peel and Chinese prickly ash for adding formula ratio mix, that is, obtain the thick chilli sauce.In above technical scheme
In, the time interval that capsicum annum fasciculatum adds with garlic granule is to balance culinary art maturity between the two；The effect of white wine is it
Can effectively soft vinegar-pepper, salty sweet tea, improve flavor of chili sauce.
Preferably, the width of the hot-pepper ring is 2cm.
Preferably, the granularity of the bruised ginger, green onion end, garlic granule is respectively less than 0.1cm.
In above technical scheme, from capsicum annum fasciculatum as major ingredient, its green pepper fruit is small, peppery degree is high, easy processing and rich in 2- heptan
The fragrance components such as olefine aldehydr, 1-OCOL, leaf-alcohol, Methyl Salicylate, 2,4- decadienals, vanillic aldehyde, pelargonamide, omega-pentadecanolide,
Thus it can assign product strong flavor taste.
In addition, capsicum annum fasciculatum has cultivation in China's most area, wherein it is maximum with Henan, Hebei cultivated area, Guizhou,
Shanxi, Shaanxi, Tianjin, Anhui, Shandong, the Inner Mongol are taken second place, and also there are cultivation in the provinces and cities such as Sichuan, Hunan.Due to extensive kind
Phytyl plinth, have breeding at present in addition and obtained abundant popularization, its yield is higher, manageability, pest and disease damage incidence are low, therefore
As one of major economic crops of the more regional characteristic agricultural product in China.In this case, utilization and extention of the invention will
Contribute to the consumption figure of lifting capsicum, increasing peasant income are played a role in promoting.
In addition, deep processing of the present invention to capsicum and fragrance component is greatly improved crops economic value added, produced
It is mellow that thick chilli sauce fragrance attacks people, taste, good market prospect.Therefore, the present invention does factory's foundation for vast farmerses friend and provided
One new way, the industrialization management in the in particular capsicum place of production have established solid technical foundation, have helped to increase farmers' income,
More job opportunities are provided.
The invention provides a kind of thick chilli sauce and preparation method thereof, and the technical scheme is first for the purpose of lifting flavor taste
Brand-new design has been carried out to composition of raw materials, consumption proportion is optimized on the basis of fragrance component is increased, so as to keep substantially
Thick chilli sauce is imparted on the premise of original cost with strong flavor.At the same time, the present invention surrounds the physical property feature of each composition
And its conspiracy relation devises suitable preparation method, this method employs different preprocessing means to each composition, contributed to
The taste characteristics of food materials itself are played, meanwhile, charging sequence and the processing time of each composition are specifically defined, passes through above-mentioned steps
Reasonable cooperation greatly enhance the taste and fragrance of finished product.
In optimal technical scheme, contribute to lift the spicy feature of product by the restriction to capsicum annum fasciculatum water content, with
Obtain optimal taste；The white wine for limiting more than 50 degree is the white wine for finding height most beneficial for soft vinegar-pepper, salty sweet taste road, energy
Effectively improve flavor of chili sauce.In addition, the present invention is found surprisingly that increasing part medicinal herb componentses helps to assign its plant sweet smell
Virtue, orectic effect is played, while certain health-care efficacy can also be played.Under the guide of this thinking, the present invention is right
A variety of natural extracts are screened, find wherein Momordica grosvenori, saline cistanche, Radix Astragali etc. it is sweet, sour, cool in nature, have clearing heat and cooling blood,
Promote the production of body fluid cough-relieving the effect of, add its own taste and thick chilli sauce one integrated mass after thick chilli sauce, also impart the special perfume (or spice) of thick chilli sauce
Gas, product quality has been obviously improved it.The present invention realizes good technique effect with the technological improvement of novelty, at the same cost compared with
It is low, be easily achieved, therefore there is good promotion prospect.
Embodiment
The embodiment of the present invention will be described in detail below.In order to avoid excessive unnecessary details,
It is will not be described in detail in following examples to belonging to known structure or function.
Approximating language used in following examples can be used for quantitative expression, show do not changing the feelings of basic function
Under condition quantity can be allowed to have certain variation.Therefore, it is accurate that the numerical value corrected with the language such as " about ", " left and right " is not limited to this
Numerical value is in itself.In certain embodiments, the numerical value for " about " representing to allow its amendment is in the scope of positive and negative 10 (10%)
Interior change, such as, " about 100 " represent can be any numerical value between 90 to 110.In addition, " the about first numerical value arrives
In the statement of second value ", the first and second numerical value two values are at about corrected.In some cases, approximating language
May be relevant with the precision of measuring instrument.
In addition to being defined, technology used and scientific terminology have and art technology people of the present invention in following examples
The identical meanings that member is commonly understood by.
Embodiment 1
A kind of thick chilli sauce, the preparing raw material of the thick chilli sauce include the composition of following parts by weight：20 parts of capsicum annum fasciculatum, chilli garlic sauce 30
Part, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into 0.2 part of valve garlic, green onion end
0.7 part, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, 0.1 part of aniseed powder,
0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
On the basis of above technical scheme, meet following condition：
The alcoholic strength of the white wine is 50 degree.
The moisture of the capsicum annum fasciculatum is 85% (w/w).
Also include the Momordica grosvenori of 3 parts by weight.
Also include the saline cistanche of 7 parts by weight.
Also include the Radix Astragali of 2 parts by weight.
The tomato sauce is prepared by the following method：
1) take tomato to clean, put into 60 DEG C of water, covered container lid keeps 2min, is come off to tomato skin；
2) tomato after step 1) peeling is taken, is blended after stripping and slicing, obtains tomato homogenate；
3) add rock sugar into the tomato homogenate obtained by step 2), boil, then turn slow fire and boil, it is described boil during
Lasting stirring；
4) lemon is taken, juice is extruded, adds into step 3) products therefrom, continue to boil 3min, that is, obtain described western red
Persimmon sauce；
Wherein, the weight ratio of the dosage of tomato and rock sugar dosage in step 3) is 7 in step 1):1(g:G), in step 1)
The dosage of tomato and the amount ratio of lemon in step 4) are：Corresponding 1 lemon per 700g tomatoes.
The soya sauce is prepared by the following method：Take soya bean to clean, dry, surface water is dried after soaking
Point, mold fermentation is inoculated with, stops fermentation after mycelia is covered with, removal shows mycelium, adds salt to be pickled, and then fills altar sealing, quiet
Put 1 month, dry, that is, obtain the soya sauce.
The chilli garlic sauce is prepared by the following method：Garlic is taken, surface moisture is dried after cleaning, crushing obtains garlic
Homogenate, 50 degree of white wine and salt are added, dress altar sealing, 1 month is stood, that is, obtains the chilli garlic sauce.
Embodiment 2
A kind of thick chilli sauce, the preparing raw material of the thick chilli sauce include the composition of following parts by weight：20 parts of capsicum annum fasciculatum, chilli garlic sauce 30
Part, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into 0.2 part of valve garlic, green onion end
0.7 part, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, 0.1 part of aniseed powder,
0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
On the basis of above technical scheme, meet following condition：
The alcoholic strength of the white wine is 76 degree.
The moisture of the capsicum annum fasciculatum is 90% (w/w).
Also include the saline cistanche of 7 parts by weight.
The tomato sauce is prepared by the following method：
1) take tomato to clean, put into 60 DEG C of water, covered container lid keeps 2min, is come off to tomato skin；
2) tomato after step 1) peeling is taken, is blended after stripping and slicing, obtains tomato homogenate；
3) add rock sugar into the tomato homogenate obtained by step 2), boil, then turn slow fire and boil, it is described boil during
Lasting stirring；
4) lemon is taken, juice is extruded, adds into step 3) products therefrom, continue to boil 4min, that is, obtain described western red
Persimmon sauce；
Wherein, the weight ratio of the dosage of tomato and rock sugar dosage in step 3) is 7 in step 1):1(g:G), in step 1)
The dosage of tomato and the amount ratio of lemon in step 4) are：Corresponding 1 lemon per 700g tomatoes.
The chilli garlic sauce is prepared by the following method：Garlic is taken, surface moisture is dried after cleaning, crushing obtains garlic
Homogenate, 60 degree of white wine and salt are added, dress altar sealing, 1 month is stood, that is, obtains the chilli garlic sauce.
Embodiment 3
A kind of thick chilli sauce, the preparing raw material of the thick chilli sauce are composed of the following components in parts by weight：20 parts of capsicum annum fasciculatum, chilli garlic sauce
30 parts, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into 0.2 part of valve garlic, green onion
0.7 part of end, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, aniseed powder 0.1
Part, 0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
The soya sauce is prepared by the following method：Take soya bean to clean, dry, surface water is dried after soaking
Point, mold fermentation is inoculated with, stops fermentation after mycelia is covered with, removal shows mycelium, adds salt to be pickled, and then fills altar sealing, quiet
Put 1 month, dry, that is, obtain the soya sauce.
Embodiment 4
A kind of thick chilli sauce, the preparing raw material of the thick chilli sauce are composed of the following components in parts by weight：20 parts of capsicum annum fasciculatum, chilli garlic sauce
30 parts, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into 0.2 part of valve garlic, green onion
0.7 part of end, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, aniseed powder 0.1
Part, 0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
A kind of preparation method of above-mentioned thick chilli sauce, comprises the following steps：Frying pan is heated to 30 DEG C, is put into the big of formula ratio
Soya-bean oil, oil temperature add the green onion end stir-frying 3s of formula ratio when reaching 40 DEG C, add the bruised ginger stir-frying 3s of formula ratio, add formula ratio
Aniseed powder stir-frying 3min, the capsicum annum fasciculatum for the formula ratio for being cut into capsicum round in advance is added thereto stir-frying 5min, adds formula ratio
Garlic granule stir-frying 3min, add formula ratio chilli garlic sauce stir-frying 3s, add formula ratio tomato sauce stir-frying 3s, add formula ratio
Soya sauce stir-frying 3s, add formula ratio white sugar stir-frying 1min, add formula ratio white wine stir-frying 1min, add formula ratio
Monosodium glutamate stir-frying 3s, the chickens' extract stir-frying 3s of formula ratio is added, add the salt stir-frying 3s of formula ratio, add the soy sauce stir-frying of formula ratio
3s, the water of formula ratio is added, boils 10min, smashing into formula ratio to pieces mashed garlic into valve garlic is added thereto, and adds formula ratio
Dried orange peel and Chinese prickly ash mix, that is, obtain the thick chilli sauce.
Embodiment 5
A kind of thick chilli sauce, the preparing raw material of the thick chilli sauce are composed of the following components in parts by weight：20 parts of capsicum annum fasciculatum, chilli garlic sauce
30 parts, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into 0.2 part of valve garlic, green onion
0.7 part of end, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, aniseed powder 0.1
Part, 0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
A kind of preparation method of above-mentioned thick chilli sauce, comprises the following steps：Frying pan is heated to 30 DEG C, is put into the big of formula ratio
Soya-bean oil, oil temperature add the green onion end stir-frying 5s of formula ratio when reaching 40 DEG C, add the bruised ginger stir-frying 5s of formula ratio, add formula ratio
Aniseed powder stir-frying 3min, the capsicum annum fasciculatum for the formula ratio for being cut into capsicum round in advance is added thereto stir-frying 5min, adds formula ratio
Garlic granule stir-frying 3min, add formula ratio chilli garlic sauce stir-frying 5s, add formula ratio tomato sauce stir-frying 5s, add formula ratio
Soya sauce stir-frying 5s, add formula ratio white sugar stir-frying 1min, add formula ratio white wine stir-frying 1min, add formula ratio
Monosodium glutamate stir-frying 5s, the chickens' extract stir-frying 5s of formula ratio is added, add the salt stir-frying 5s of formula ratio, add the soy sauce stir-frying of formula ratio
5s, the water of formula ratio is added, boils 10min, smashing into formula ratio to pieces mashed garlic into valve garlic is added thereto, and adds formula ratio
Dried orange peel and Chinese prickly ash mix, that is, obtain the thick chilli sauce.
Embodiments of the invention are described in detail above, but the content is only presently preferred embodiments of the present invention,
It is not intended to limit the invention.All all any modification, equivalent and improvement done in the application range of the present invention etc., all should
Within protection scope of the present invention.
Claims (10)
1. a kind of thick chilli sauce, it is characterised in that the preparing raw material of the thick chilli sauce includes the composition of following parts by weight：20 parts of capsicum annum fasciculatum,
30 parts of chilli garlic sauce, 15 parts of tomato sauce, 0.5 part of garlic granule, 15 parts of soya sauce, 0.2 part of soybean oil, 0.3 part of bruised ginger, into valve garlic
0.2 part, 0.7 part of green onion end, 0.1 part of dried orange peel, 0.2 part of white sugar, 0.2 part of salt, 0.1 part of water, 0.1 part of white wine, 0.2 part of Chinese prickly ash, greatly
0.1 part of feed powder, 0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.1 part of soy sauce.
2. a kind of thick chilli sauce according to claim 1, it is characterised in that the alcoholic strength of the white wine is more than 50 degree.
3. a kind of thick chilli sauce according to claim 1, it is characterised in that the moisture of the capsicum annum fasciculatum is not less than 85% (w/
w)。
4. a kind of thick chilli sauce according to claim 1, it is characterised in that also include the Momordica grosvenori of 3 parts by weight.
5. a kind of thick chilli sauce according to claim 1, it is characterised in that also include the saline cistanche of 7 parts by weight.
6. a kind of thick chilli sauce according to claim 1, it is characterised in that also include the Radix Astragali of 2 parts by weight.
7. a kind of thick chilli sauce according to claim 1, it is characterised in that the tomato sauce is to be prepared by the following method
's：
1) take tomato to clean, put into 60 DEG C of water, covered container lid keeps 2min, is come off to tomato skin；
2) tomato after step 1) peeling is taken, is blended after stripping and slicing, obtains tomato homogenate；
3) add rock sugar into the tomato homogenate obtained by step 2), boil, then turn slow fire and boil, it is described boil during continue
Stirring；
4) lemon is taken, juice is extruded, adds into step 3) products therefrom, continue to boil 3~4min, that is, obtain the tomato
Sauce；
Wherein, the weight ratio of the dosage of tomato and rock sugar dosage in step 3) is 7 in step 1):1(g:G), tomato in step 1)
Dosage and the amount ratio of lemon in step 4) be：Corresponding 1 lemon per 700g tomatoes.
8. a kind of thick chilli sauce according to claim 1, it is characterised in that the soya sauce is prepared by the following method：
Take soya bean to clean, dry, surface moisture is dried after soaking, be inoculated with mold fermentation, stop fermentation after mycelia is covered with, remove
Show mycelium, add salt to be pickled, then fill altar sealing, stand 1 month, dry, that is, obtain the soya sauce.
9. a kind of thick chilli sauce according to claim 1, it is characterised in that the chilli garlic sauce is prepared by the following method：
Garlic is taken, surface moisture is dried after cleaning, crushing obtains garlic juice, adds more than 50 degree of white wine and salt, and dress altar sealing is quiet
Put 1 month, that is, obtain the chilli garlic sauce.
10. the preparation method of thick chilli sauce described in a kind of claim 1, it is characterised in that comprise the following steps：Frying pan is heated to
30 DEG C, the soybean oil of formula ratio is put into, oil temperature adds green onion end 3~5s of stir-frying of formula ratio, adds formula ratio when reaching 40 DEG C
Bruised ginger 3~5s of stir-frying, the aniseed powder stir-frying 3min of formula ratio is added, the capsicum annum fasciculatum for the formula ratio for being cut into capsicum round in advance is added
Enter the 5min that wherein stir-fries, add the garlic granule stir-frying 3min of formula ratio, add chilli garlic sauce 3~5s of stir-frying of formula ratio, add formula
Tomato sauce 3~5s of stir-frying of amount, soya sauce 3~5s of stir-frying of formula ratio is added, add the white sugar stir-frying 1min of formula ratio, add
Enter the white wine stir-frying 1min of formula ratio, add monosodium glutamate 3~5s of stir-frying of formula ratio, add chickens' extract 3~5s of stir-frying of formula ratio, add
Enter salt 3~5s of stir-frying of formula ratio, add soy sauce 3~5s of stir-frying of formula ratio, add the water of formula ratio, boil 10min, will
Formula ratio is smashed into mashed garlic to pieces into valve garlic and is added thereto, and the dried orange peel and Chinese prickly ash for adding formula ratio mix, that is, obtain described peppery
Green pepper sauce.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222052A (en) * | 2018-09-26 | 2019-01-18 | 冯树斌 | A kind of thick chilli sauce and preparation method thereof |
| CN110897146A (en) * | 2019-12-05 | 2020-03-24 | 王元凤 | Chili sauce and preparation method and application thereof |
| CN110973589A (en) * | 2020-01-02 | 2020-04-10 | 王喆 | Wine-flavored chili sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102763838A (en) * | 2012-08-20 | 2012-11-07 | 山国强 | Chili paste |
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| CN102763838A (en) * | 2012-08-20 | 2012-11-07 | 山国强 | Chili paste |
| CN105212177A (en) * | 2014-05-27 | 2016-01-06 | 无锡市西春食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN104886543A (en) * | 2015-05-26 | 2015-09-09 | 合肥市龙乐食品有限公司 | Shrimp chili sauce and preparation method thereof |
| CN104886544A (en) * | 2015-05-26 | 2015-09-09 | 合肥市龙乐食品有限公司 | Intestine moistening chili sauce and preparation method thereof |
| CN105249420A (en) * | 2015-10-13 | 2016-01-20 | 北京元鲜记食品科技有限公司 | Tomato chili sauce and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109222052A (en) * | 2018-09-26 | 2019-01-18 | 冯树斌 | A kind of thick chilli sauce and preparation method thereof |
| CN110897146A (en) * | 2019-12-05 | 2020-03-24 | 王元凤 | Chili sauce and preparation method and application thereof |
| CN110973589A (en) * | 2020-01-02 | 2020-04-10 | 王喆 | Wine-flavored chili sauce and preparation method thereof |
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