CN107668655A - A kind of thick chilli sauce production technology - Google Patents
A kind of thick chilli sauce production technology Download PDFInfo
- Publication number
- CN107668655A CN107668655A CN201710770841.4A CN201710770841A CN107668655A CN 107668655 A CN107668655 A CN 107668655A CN 201710770841 A CN201710770841 A CN 201710770841A CN 107668655 A CN107668655 A CN 107668655A
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- CN
- China
- Prior art keywords
- production technology
- chilli sauce
- thick chilli
- raw material
- sauce production
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Classifications
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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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- 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
A kind of thick chilli sauce production technology, comprises the following steps：（1）, processing capsicum；（2）, auxiliary material processing；（3）, heating boil, wherein the mass fraction of each raw material is：Pepper blank 60 80, refined salt 12 15, white granulated sugar 13 16, garlic 25 35, ginger 10 15；（4）, oil refining；（5）, frying.The thick chilli sauce production technology of the present invention, on the basis of traditional manufacturing technique, the parameter such as time, material quantity to links is strictly controlled, it is achieved thereby that factorial praluction, and the quality of thick broad-bean sauce is ensure that, optimize nutritional ingredient and mouthfeel.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of seasoned food processing technology.
Background technology
Capsicum is a kind of common vegetables, and its product is favored by consumer deeply.Thick chilli sauce is more using Hunan, have oil system and
Two kinds of water system.Oil system is made of sesame oil and capsicum, and color is scarlet, floats one layer of sesame oil above, is easily preserved；Water system is
It is made of water and capsicum, color is scarlet, adds garlic, ginger, sugar, salt, can preserve for a long time, taste is more delicious.
Thick chilli sauce is flavouring relatively common on dining table, and there is different lacol flavor thick chilli sauce in each area.But pass
The chilli products of system is more single, and dispensing is extensive, and quality index is unstable.
The content of the invention
It is an object of the invention to provide a kind of batch production make thick chilli sauce production technology, while ensure that quality, no
Lose the mouthfeel that traditional handicraft makes thick chilli sauce.
The used to achieve the above object technical scheme of the present invention is：A kind of thick chilli sauce production technology, comprises the following steps：
（1）, processing capsicum, fresh green pepper is processed into fine particulate or small bulk is standby；
（2）, auxiliary material processing, broken processing is carried out to required auxiliary material ginger, garlic；
（3）, heating boil, raw material gross weight 30-40% or so pure water is added in pot, levigate capsicum is added, stirring, 20-
30 minutes, it is heated to 75-85 DEG C, is kept for 5~10 minutes, sequentially add refined salt, white granulated sugar, ginger and garlic, stir, the time is
4-5 hour, wherein the mass fraction of each raw material is：Pepper blank 60-80, refined salt 12-15, white granulated sugar 13-16, garlic 25-
35, ginger 10-15；
（4）, oil refining, by sesame oil 1-3 parts, be put into pot and be heated to 120-150 DEG C；
（5）, frying, by above-mentioned raw materials add oil cauldron in frying 8-10 minutes.
The step（3）In, raw material also includes fragrance adding agent 0.5-2 parts.
The step（3）In, the interior pure water for adding raw material gross weight 40% or so.
The thick chilli sauce production technology of the present invention, on the basis of traditional manufacturing technique, time, material quantity to links etc.
Parameter is strictly controlled, it is achieved thereby that factorial praluction, and ensure that the quality of thick broad-bean sauce, optimize nutritional ingredient and
Mouthfeel.
Embodiment
The sauce production technology of the present invention, comprises the following steps：
（1）, processing capsicum, fresh green pepper is processed into fine particulate or small bulk is standby；
（2）, auxiliary material processing, broken processing is carried out to required auxiliary material ginger, garlic；
（3）, heating boil, the pure water of raw material gross weight 40% or so is added in pot, levigate capsicum is added, stirring, 30 points
Clock, 85 DEG C are heated to, are kept for 5~10 minutes, sequentially add refined salt, white granulated sugar, ginger and garlic, stirred, the time is 5 small
When, wherein the mass fraction of each raw material is：Pepper blank 70, refined salt 12, white granulated sugar 15, garlic 25, ginger 12,1 part of fragrance adding agent；
（4）, oil refining, by sesame oil 1-3 parts, be put into pot and be heated to 120-150 DEG C；
（5）, frying, by above-mentioned raw materials add oil cauldron in frying 8-10 minutes.
The thick chilli sauce for processing ripe is taken the dish out of the pot, is typically contained in cleaning, sterilized aluminum or rustless steel container, in time
Storage or packing shop are transported to, it is standby.Sampling detection.Product samples to detection on request, quality index can only height can not be low.
Using the quality standard of unification of the motherland, NY/T 1070-2006;Thick chilli sauce standard, its canonical reference are as follows：
1. naked eyes evaluation.Color and luster：It is lemon brown, micro- red, glossy.Fragrance：Thick chilli sauce is aromatic strongly fragrant, and without other bad smells.Mouthful
Taste：It is fresh and with sweet tea, it is vinegar-pepper suitable.Form：It is pure thick greasy, slightly seed（If levigate through strand body more preferably）.
2. physics and chemistry is identified.Moisture >=65%, chloride >=7g/100ml, total acid >=1.2g/100ml, total solid >=30%.
3. sanitary standard.With sauce class.
4. packaging.Thick chilli sauce typically has 3 kinds of packaged forms：5kg or 10kg buckets or altar dress, 230g or 350g are bottled, 100g or
Bag made of 150g plastics plasma membrane and tinfoil paper or dentifrice tube dress.
The present invention is described by embodiment, and those skilled in the art know, is not departing from the spirit of the present invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in the religion of the present invention
Lead down, these features and embodiment can be modified to adapt to the essence of particular situation and material without departing from the present invention
God and scope.Therefore, the present invention is not limited to the particular embodiment disclosed, and falls with claims hereof
In the range of embodiment belong to protection scope of the present invention.
Claims (3)
- A kind of 1. thick chilli sauce production technology, it is characterised in that：Comprise the following steps：（1）, processing capsicum, fresh green pepper is processed into fine particulate or small bulk is standby；（2）, auxiliary material processing, broken processing is carried out to required auxiliary material ginger, garlic；（3）, heating boil, raw material gross weight 30-40% or so pure water is added in pot, levigate capsicum is added, stirring, 20- 30 minutes, it is heated to 75-85 DEG C, is kept for 5~10 minutes, sequentially add refined salt, white granulated sugar, ginger and garlic, stir, the time is 4-5 hour, wherein the mass fraction of each raw material is：Pepper blank 60-80, refined salt 12-15, white granulated sugar 13-16, garlic 25- 35, ginger 10-15；（4）, oil refining, by sesame oil 1-3 parts, be put into pot and be heated to 120-150 DEG C；（5）, frying, by above-mentioned raw materials add oil cauldron in frying 8-10 minutes.
- A kind of 2. thick chilli sauce production technology according to claim 1, it is characterised in that：The step（3）In, raw material also includes Fragrance adding agent 0.5-2 parts.
- A kind of 3. thick chilli sauce production technology according to claim 1, it is characterised in that：The step（3）In, interior addition raw material The pure water of gross weight 40% or so.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770841.4A CN107668655A (en) | 2017-08-31 | 2017-08-31 | A kind of thick chilli sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770841.4A CN107668655A (en) | 2017-08-31 | 2017-08-31 | A kind of thick chilli sauce production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668655A true CN107668655A (en) | 2018-02-09 |
Family
ID=61135617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710770841.4A Pending CN107668655A (en) | 2017-08-31 | 2017-08-31 | A kind of thick chilli sauce production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668655A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936566A (en) * | 2018-07-24 | 2018-12-07 | 民勤县全盛永泰农业有限公司 | A kind of manufacture craft of thick chilli sauce |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791103A (en) * | 2010-01-18 | 2010-08-04 | 贵州旭阳食品（集团）有限公司 | Preparation method for oil cooked chili |
| CN104172000A (en) * | 2014-07-18 | 2014-12-03 | 遂宁市三丰食品有限公司 | Preparation method of chili sauce |
| CN106036742A (en) * | 2016-06-08 | 2016-10-26 | 赵海燕 | Fried chili sauce |
-
2017
- 2017-08-31 CN CN201710770841.4A patent/CN107668655A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791103A (en) * | 2010-01-18 | 2010-08-04 | 贵州旭阳食品（集团）有限公司 | Preparation method for oil cooked chili |
| CN104172000A (en) * | 2014-07-18 | 2014-12-03 | 遂宁市三丰食品有限公司 | Preparation method of chili sauce |
| CN106036742A (en) * | 2016-06-08 | 2016-10-26 | 赵海燕 | Fried chili sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936566A (en) * | 2018-07-24 | 2018-12-07 | 民勤县全盛永泰农业有限公司 | A kind of manufacture craft of thick chilli sauce |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20180209 |