CN107660782A - A kind of preparation method of sesame oil thick chilli sauce - Google Patents
A kind of preparation method of sesame oil thick chilli sauce Download PDFInfo
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- CN107660782A CN107660782A CN201610625746.0A CN201610625746A CN107660782A CN 107660782 A CN107660782 A CN 107660782A CN 201610625746 A CN201610625746 A CN 201610625746A CN 107660782 A CN107660782 A CN 107660782A
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- oil
- raw material
- green pepper
- chilli sauce
- thick chilli
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Abstract
The present invention relates to a kind of preparation method of sesame oil thick chilli sauce, comprise the following steps：1) the green pepper raw material that salts down is prepared；2) green pepper that salts down is made；3) garlic oil is made to use；4) onion oil is made to use；5) make under thick chilli sauce；6) finished product.The comprehensive raw material selection of the present invention and characteristic tasty the characteristics of boiling, the nutrition for not only having pinned capsicum is not lost in, and delicious, peppery, fresh, color, perfume (or spice), and food is complete delicious, and hundred eat and do not mind.The present invention pickled using hot red pepper after jar taste and lantern hot red pepper the special tool delicate flavour of addition, color is scarlet, meat tenderness, and outward appearance is beautiful, improves a poor appetite.And garlic oil and onion oil boil twice, then add sesame oil to close and endure, salted cake fried in sesame oil is incomparable.
Description
Technical field
The present invention relates to food processing field, refers in particular to a kind of preparation method of sesame oil thick chilli sauce.
Background technology
In recent years, sauce based food is the seasoning that people like, a lot of people like putting a capsicum paste when cooking, modulation the bottom of a pan etc.
Or chilli sauce, can so make the more delicious fresh perfume (or spice) of dish made, during capsicum paste is peppery thoroughly fragrance very stimulate the taste bud of people,
Most capsicum pastes are added with during cooking contains spirituous seasoning, but contains alcohol and wine in some local diet
The food that smart concentration reaches more than 1% can not be eaten, so many food production enterprises can not be right when making capsicum paste
Capsicum paste carry well it is fresh, go peculiar smell etc. handle.Thick chilli sauce is more using Hunan, there is two kinds of oil system and water system.Oil system is to use sesame
Oil and capsicum are made, and color is scarlet, floats one layer of sesame oil above, easily preserve.Water system is made of water and capsicum, and color is fresh
It is red, garlic is added, ginger, sugar, salt, can be preserved for a long time, taste is more delicious.
The content of the invention
The purpose of the present invention is improved and innovated for shortcoming present in background technology and problem, there is provided one kind is adopted
The preparation method for the sesame oil thick chilli sauce prepared with sesame oil and the green pepper that salts down, fresh green pepper.
The present invention comprises the following steps：
1st, the green pepper raw material that salts down is prepared：It is selected bright-colored, consistent, thick two season of the Shaanxi special product hot red pepper of interior body, clean up, nothing
Debris.
2nd, the green pepper that salts down is made：The ready green pepper raw material that salts down is uniformly shredded, then salt of the add weight than 8 percent mixes dress thoroughly
Altar, refrigerated storage, pickle at least one moon.
3rd, garlic oil is made：The rapeseed oil of raw material total amount 30 percent is endured out, then by raw material total amount 5 percent
Garlic twists mud and adds oil cauldron, does not stop to stir, boils mashed garlic and pulled out in golden yellow, obtains garlic oil, standby.
4th, onion oil is made：The rapeseed oil of raw material total amount 30 percent is endured out, then by raw material total amount 5 percent
Onion twists mud and adds oil cauldron, does not stop to stir, boils onion and pulled out in golden yellow, obtains onion oil, standby.
5th, thick chilli sauce is made：Salt down green pepper and the red big green pepper of fresh lantern made is taken in 1: 1 ratio, chopping mixing, then adds and steams
Steam-boiler boils, untill the unboiled water in capsicum and salt solution are boiled dry, about hour of used time；Again the garlic oil and onion made
Oil is added and endured together, is endured to oil and capsicum and is uniformly mixed into one, then adds monosodium glutamate, chickens' extract, white sugar, fresh monosodium glutamate, sesame oil, raw material
Appropriate soy sauce, stirring take the dish out of the pot for 20 minutes, and temperature control is below 100 degree during boiling.
6th, finished product：Above-mentioned thick chilli sauce is cooled to 80 degree of tank bottles, storage is for sale.
In one of the embodiments, in every 100 jin salt down green pepper and 100 jin of fresh red big greens pepper of lantern add 300 grams of monosodium glutamate,
300 grams of chickens' extract, 200 grams of white sugar, 200 grams of fresh monosodium glutamate, 5 jin of sesame oil, 5 jin of raw material soy sauce are brewed into thick chilli sauce.
Advantages of the present invention and beneficial effect：
The comprehensive raw material selection of the present invention and characteristic tasty the characteristics of boiling, the nutrition for not only having pinned capsicum do not flow
Lose, and delicious, peppery, fresh, color, perfume (or spice), food is complete delicious, and hundred eat and do not mind.The present invention using hot red pepper pickle after jar taste and lantern
The special tool delicate flavour of the addition of hot red pepper, color is scarlet, meat tenderness, and outward appearance is beautiful, improves a poor appetite.And garlic oil and onion oil are endured twice
System, then add sesame oil to close and endure, salted cake fried in sesame oil is incomparable.
The present invention only adds 8 percent salt when preliminary working hot red pepper is pickled, afterwards no added salt again, comprehensive salt
It is low, and alcohol is not added, have taste, it is widely applicable, it is wide available for hotel's auxiliary material, household leisure gift, market prospects.This hair
Bright no added any preservative, natural flavor, phase normal temperature is kept up to 2 years.
Embodiment
For ease of understanding the present invention, embodiments of the invention are shown below is.But the present invention can be with many different
Form is realized, however it is not limited to embodiment described herein.On the contrary, the purpose for providing these embodiments is made to the present invention
Disclosure more thorough and comprehensive.
Unless otherwise defined, all technologies used herein and scientific terminology and the skill of the technical field of the present invention
The implication that art personnel are generally understood that is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is intended to the limitation present invention.
Embodiment：
1st, raw material selection is bright-colored, and thick two season of the Shaanxi special product hot red pepper of interior body is raw material.
2nd, after the raw material of featured solid colour, impurity removing, clean up.
3rd, capsicum is uniformly shredded, adds 8 percent salt uniformly to fill altar, refrigerated storage, salting period is more long more fragrant.
4th, boil：
1) pickle hot red pepper by 100 jin and match somebody with somebody red big 100 jin of the green pepper of fresh lantern, shred.
2) 60 jin of rapeseed oils are endured out, 10 jin of garlics twist mud and add oil cauldron, do not stop to stir, boil mashed garlic and dragged in golden yellow
Go out, it is standby to obtain garlic oil；
3) 60 jin of rapeseed oils are endured out, 10 jin of onions twist mud and add oil cauldron, do not stop to stir, boil onion and dragged in golden yellow
Go out, it is standby to obtain onion oil.
4) salt green pepper down 100 jin and the mixing of 100 jin of lanterns fresh green pepper adds steam copper and boiled, the unboiled water in capsicum and salt solution are endured
Untill dry, about hour.Garlic oil and onion oil are added again and endured together, endures to oil and capsicum and is uniformly mixed into one,
300 grams of monosodium glutamate, 300 grams of chickens' extract, 200 grams of white sugar, 200 grams of fresh monosodium glutamate, 5 jin of sesame oil, 5 jin of raw material soy sauce are added again, stir 20 points
Clock takes the dish out of the pot.During boiling, temperature control is below 100 degree.
5th, 80 degree of tank bottles are cooled to, storage is for sale.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Spirit and scope are defined, and on the premise of design philosophy of the present invention is not departed from, engineers and technicians are to this hair in this area
The all variations and modifications that bright technical scheme is made, protection scope of the present invention, the claimed skill of the present invention all should be fallen into
Art content, all record in detail in the claims.
Claims (2)
1. a kind of preparation method of sesame oil thick chilli sauce, it is characterised in that comprise the following steps：
1) the green pepper raw material that salts down is prepared：It is selected bright-colored, consistent, thick two season of the Shaanxi special product hot red pepper of interior body, clean up, without miscellaneous
Thing；
2) green pepper that salts down is made：The ready green pepper raw material that salts down is uniformly shredded, then salt of the add weight than 8 percent mixes dress altar thoroughly, cold
Storage is hidden, pickles at least one moon；
3) garlic oil is made：The rapeseed oil of raw material total amount 30 percent is endured out, then the garlic by raw material total amount 5 percent
Twist mud and add oil cauldron, do not stop to stir, boil mashed garlic and pulled out in golden yellow, obtain garlic oil, it is standby；
4) onion oil is made：The rapeseed oil of raw material total amount 30 percent is endured out, then the onion by raw material total amount 5 percent
Twist mud and add oil cauldron, do not stop to stir, boil onion and pulled out in golden yellow, obtain onion oil, it is standby；
5) thick chilli sauce is made：Salt down green pepper and the red big green pepper of fresh lantern made is taken in 1: 1 ratio, chopping mixing, then adds steam copper
Boil, untill the unboiled water in capsicum and salt solution are boiled dry, about hour of used time；The garlic oil and onion oil that make are added again
Enter and endure together, endure to oil and capsicum and be uniformly mixed into one, then add monosodium glutamate, chickens' extract, white sugar, fresh monosodium glutamate, sesame oil, raw material soy sauce
In right amount, stir 20 minutes and take the dish out of the pot, temperature control is below 100 degree during boiling；
6) finished product：Above-mentioned thick chilli sauce is cooled to 80 degree of tank bottles, storage is for sale.
2. the preparation method of sesame oil thick chilli sauce according to claim 1, it is characterised in that every 100 jin salt down green pepper and 100 jins are new
300 grams of monosodium glutamate, 300 grams of chickens' extract, 200 grams of white sugar, 200 grams of fresh monosodium glutamate, 5 jin of sesame oil, raw material soy sauce 5 are added in the fresh red big green pepper of lantern
Jin is brewed into thick chilli sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610625746.0A CN107660782A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of sesame oil thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610625746.0A CN107660782A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of sesame oil thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660782A true CN107660782A (en) | 2018-02-06 |
Family
ID=61122074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610625746.0A Pending CN107660782A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of sesame oil thick chilli sauce |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616350A (en) * | 2019-02-27 | 2020-09-04 | 林俊涛 | Fresh and fragrant chilli sauce |
-
2016
- 2016-07-28 CN CN201610625746.0A patent/CN107660782A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616350A (en) * | 2019-02-27 | 2020-09-04 | 林俊涛 | Fresh and fragrant chilli sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180206 |
|
| WD01 | Invention patent application deemed withdrawn after publication |