CN107801919A - A kind of production technology of dandelion horsebean capsicum sauce - Google Patents
A kind of production technology of dandelion horsebean capsicum sauce Download PDFInfo
- Publication number
- CN107801919A CN107801919A CN201711138499.2A CN201711138499A CN107801919A CN 107801919 A CN107801919 A CN 107801919A CN 201711138499 A CN201711138499 A CN 201711138499A CN 107801919 A CN107801919 A CN 107801919A
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- CN
- China
- Prior art keywords
- dandelion
- capsicum
- horsebean
- production technology
- salt
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production technology of dandelion horsebean capsicum sauce, it is related to thick chilli sauce manufacture technology field, comprises the following steps:Dandelion is cleaned after choosing with clear water, is put into blanching in the water of boiling；By broad bean after removal of impurities, it is put into clear water and is dipped to beans without elephant skin, removed the peel when section is without the white heart；Soaked broad bean is put into steamer and cooked, is mixed in proportion with flour, and adds koji, moves into deep closet；By the bent immigration jar fermenter of broad bean, compacting is shakeout, salt solution is sprayed onto in song, cylinder is sealed with salt after installing；By fresh capsicum stalk, clean and drain, one layer of capsicum, one layer of salt compacting, then with a small amount of salt front cover, compressed with weight；Heating sterilization is placed after above material is mixed, and dandelion horsebean capsicum sauce manufacture craft of the invention is simple and cost is low, rich in taste.
Description
Technical field
The present invention relates to thick chilli sauce manufacture technology field, more particularly to a kind of production technology of dandelion horsebean capsicum sauce.
Background technology
Thick chilli sauce is a kind of common sauce, has the advantages that fresh delicious color, nutritious, Appetizing spleen-tonifying, improves a poor appetite, is
The seasoning good merchantable brand of tourism at home.But at present, commercially available thick chilli sauce taste is more single.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of production technology of dandelion horsebean capsicum sauce.
The present invention adopts the following technical scheme that：
A kind of production technology of dandelion horsebean capsicum sauce, comprises the following steps:
S1, dandelion are cleaned after choosing with clear water, are put into blanching in the water of boiling；
S2, by broad bean after removal of impurities, be put into clear water and be dipped to beans without elephant skin, removed the peel when section is without the white heart；
S3, soaked broad bean is put into steamer cooked, mixed in proportion with flour, and add koji, move into deep closet；
S4, move into jar fermenter by broad bean is bent, shakeout compacting, salt solution is sprayed onto in song, with salt envelope cylinder after installing；
S5, by fresh capsicum stalk, clean and drain, one layer of capsicum, one layer of salt compacting, then with a small amount of salt front cover, with weight pressure
Tightly.
S6, sterilization placement is heated after above material is mixed.
Preferably, the time of blanching is 1-3 minutes in the step S1.
Preferably, when broad bean has germination state in the step S2, removed the peel after being soaked with sodium hydroxide solution.
Preferably, the concentration of the sodium hydroxide solution is 2%, and the time of immersion is 5 minutes.
Preferably, it is 10 with the mixed proportion of flour in the step S3:3.
Preferably, the koji ratio of the addition in the step S3 is 1-4%.
The invention has the advantages that:The dandelion horsebean capsicum sauce manufacture craft of the present invention is simple and cost is low, mouth
Ganfeng is rich.
Embodiment
A kind of production technology of dandelion horsebean capsicum sauce of the present invention, comprises the following steps:
S1, dandelion are cleaned after choosing with clear water, are put into blanching in the water of boiling；
S2, by broad bean after removal of impurities, be put into clear water and be dipped to beans without elephant skin, removed the peel when section is without the white heart；
S3, soaked broad bean is put into steamer cooked, mixed in proportion with flour, and add koji, move into deep closet；
S4, move into jar fermenter by broad bean is bent, shakeout compacting, salt solution is sprayed onto in song, with salt envelope cylinder after installing；
S5, by fresh capsicum stalk, clean and drain, one layer of capsicum, one layer of salt compacting, then with a small amount of salt front cover, with weight pressure
Tightly.
S6, sterilization placement is heated after above material is mixed.
The time of blanching is 1-3 minutes in the step S1.
When broad bean has germination state in the step S2, removed the peel after being soaked with sodium hydroxide solution.
The concentration of the sodium hydroxide solution is 2%, and the time of immersion is 5 minutes.
With the mixed proportion of flour it is 10 in the step S3:3.
The koji ratio of addition in the step S3 is 1-4%.
The dandelion horsebean capsicum sauce manufacture craft of the present invention is simple and cost is low, rich in taste.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, although with reference to foregoing reality
Apply example the present invention is described in detail, for those skilled in the art, it still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic.All essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (6)
1. a kind of production technology of dandelion horsebean capsicum sauce, it is characterised in that comprise the following steps:
S1, dandelion are cleaned after choosing with clear water, are put into blanching in the water of boiling；
S2, by broad bean after removal of impurities, be put into clear water and be dipped to beans without elephant skin, removed the peel when section is without the white heart；
S3, soaked broad bean is put into steamer cooked, mixed in proportion with flour, and add koji, move into deep closet；
S4, move into jar fermenter by broad bean is bent, shakeout compacting, salt solution is sprayed onto in song, with salt envelope cylinder after installing；
S5, by fresh capsicum stalk, clean and drain, one layer of capsicum, one layer of salt compacting, then with a small amount of salt front cover, compressed with weight；
S6, sterilization placement is heated after above material is mixed.
2. the production technology of a kind of dandelion horsebean capsicum sauce according to claim 1, it is characterised in that in the step S1
The time of blanching is 1-3 minutes.
3. the production technology of a kind of dandelion horsebean capsicum sauce according to claim 1, it is characterised in that in the step S2
When broad bean has germination state, removed the peel after being soaked with sodium hydroxide solution.
A kind of 4. production technology of dandelion horsebean capsicum sauce according to claim 3, it is characterised in that the sodium hydroxide
The concentration of solution is 2%, and the time of immersion is 5 minutes.
5. the production technology of a kind of dandelion horsebean capsicum sauce according to claim 1, it is characterised in that in the step S3
Mixed proportion with flour is 10:3.
6. the production technology of a kind of dandelion horsebean capsicum sauce according to claim 1, it is characterised in that in the step S3
The koji ratio of addition be 1-4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711138499.2A CN107801919A (en) | 2017-11-16 | 2017-11-16 | A kind of production technology of dandelion horsebean capsicum sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711138499.2A CN107801919A (en) | 2017-11-16 | 2017-11-16 | A kind of production technology of dandelion horsebean capsicum sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107801919A true CN107801919A (en) | 2018-03-16 |
Family
ID=61580626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711138499.2A Pending CN107801919A (en) | 2017-11-16 | 2017-11-16 | A kind of production technology of dandelion horsebean capsicum sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107801919A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056513A (en) * | 2020-11-03 | 2020-12-11 | 风酿调味品有限公司 | Dandelion broad bean sauce and production process thereof |
-
2017
- 2017-11-16 CN CN201711138499.2A patent/CN107801919A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056513A (en) * | 2020-11-03 | 2020-12-11 | 风酿调味品有限公司 | Dandelion broad bean sauce and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180316 |