CN107853675A - It is a kind of not add thick chilli sauce of essence and preparation method thereof - Google Patents
It is a kind of not add thick chilli sauce of essence and preparation method thereof Download PDFInfo
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- CN107853675A CN107853675A CN201711290315.4A CN201711290315A CN107853675A CN 107853675 A CN107853675 A CN 107853675A CN 201711290315 A CN201711290315 A CN 201711290315A CN 107853675 A CN107853675 A CN 107853675A
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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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Abstract
The invention discloses a kind of thick chilli sauce for not adding essence and preparation method thereof, the thick chilli sauce for not adding essence includes onion, shallot, celery, pyrus nivalis, leek, orange, ginger, garlic, fresh chilli, dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract, pepper powder and vegetable oil.The thick chilli sauce for not adding essence of the present invention remains the script fragrance of fresh food materials, remains the nutritional ingredient of food materials, does not add any essence, and taste is purer, naturally, having the fragrance of various food after eating up；The preparation method operation temperature of the present invention is less than 120 DEG C, it can ensure that the activity of active ingredient in food materials, without using the solvent of harmful human body, extract and separate is carried out in an economical manner, its chemical material such as effective value, additive-free, pigment, which can be sufficiently reserved, realizes the unique fragrance of without essence thick chilli sauce.
Description
Technical field
The invention belongs to food processing technology field, specifically, is related to a kind of thick chilli sauce and its system for not adding essence
Preparation Method.
Background technology
Thick chilli sauce is using capsicum as primary raw material, mixes the sauce shape flavouring that other various materials boil, and is had delicious
Color is fresh, long times of aftertaste, Appetizing spleen-tonifying, orectic function, at the same because it is edible, easy to carry, it is widely used, and it is deep by people
Like, the research about thick chilli sauce is also increasingly valued by people.
Existing thick chilli sauce is typically prepared using the following two kinds method：First method：Rapeseed oil big fire burns 260 degree or so
Guan Huo.Paprika is divided into three parts, and first time oil application is particularly pertinent if necessary to fragrance, can be gone with the oil of 260-250 degree bold and resolute
Color is seen in son, Bian Pobian stirrings, and what color became just stops very much oil application once soon, ceaselessly stirs.Mainly grasp temperature, paprika
Color becomes relatively deep but can not black (burnt without pasting).If not liking this method, just etc. 220 degree of oil temperature road pour spicy,
It is to be stirred in oil application.Second part of paprika is added when color just starts to deepen at once to stir.Etc. then oil temperature is cooled to
Oil application when 150-160 spends, after stirring, then third time adds paprika, and oil temperature oil application in 110-120 stirs.One
Straight stirring, probably it can stop stirring when 90-100 spends when capsicum oil temperature step-down.Capping preserves.Second method：It will dry
Capsicum and garlic, ginger wash clean, capsicum and garlic, ginger are blended respectively with mixer, then mixed with capsicum, then salting.Add
Spice, high wine, food additives etc., material is all mixed thoroughly.
Although the above method solves the eatable problem of sauce, but still have certain limitation.
First method：With high temperature make thick chilli sauce, damaged the nutrition of paprika, can not retain the nutrition of food materials in itself into
Point, can only by plus toner, fumet, etc. meet to realize the color of thick chilli sauce, can not have fresh chilli, fresh food materials
Original taste and nutrition.
Second method, the original taste of capsicum and part nutrition are retained but without other food materials outside capsicum
Perfume (or spice) and taste, can preserve for a long time, but harmful to human body health.
For these reasons, it is special to propose the present invention.
The content of the invention
In order to solve problem above existing for prior art, the invention provides a kind of thick chilli sauce for not adding essence and its
Preparation method, the thick chilli sauce for not adding essence prepared using the method for the present invention are remained the script fragrance of fresh food materials, protected
The nutritional ingredient of food materials has been stayed, has not added any essence, taste is purer, naturally, having the fragrance of various food after eating up.
The first object of the present invention provides a kind of thick chilli sauce for not adding essence, the capsicum sauce bag for not adding essence
Include onion, shallot, celery, pyrus nivalis, leek, orange, ginger, garlic, fresh chilli, dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry expensive
State hot millet, Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract, pepper powder and vegetable oil.
From this season with the fresh capsicum of the twigs of the chaste tree of J-type two, the high Chinese prickly ash above sea level in Mao County West Road, (drying) day hawk in the present invention
Green pepper, the onion in Xichang, the sand pyrus nivalis of Cangxi, the leek of early morning harvesting, newly can orange and skin, the small yellow ginger in Guizhou, Pixian County
Garlic, the fresh shallot rendered palatable, fresh elongated native celery.
The preparations of dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet in the present invention, it is necessary to the same day make,
It can just be emitted outside fragrance, preparation method is as follows：
(1) three kinds of chilli are selected, carry out air-drying drying；
(2) chilli dried is put into hot pot and toasted 3 minutes；
(3) a little oil is put in pot, heats 2 minutes, the chilli toasted is poured into pot and stir-fried, until it is slightly burnt, send
Fragrance, take out；
(4) chilli fried is put into stone mortar smashs 20mm sizes to pieces by hand.
Peanut of the present invention shifts to an earlier date preparation half a day, and preparation method is as follows：
(1) it is put into salt in hot pot；
Shelled peanut is poured into after (2) 1 minutes, is stir-fried；
(3) when shelled peanut sends the sound of Pi warbling of the oriole cracks, take out；
(4) salt is filtered out with slipping through the net, shelled peanut peeling；
(5) shelled peanut after removing the peel is put into stone mortar smashs 50mm sizes to pieces by hand.
The preparation method of sesame of the present invention is as follows：
(1) belt leather sesame is put into hot pot；
(2) when sesame sends the sound of Pi warbling of the oriole cracks, peeling is taken out.
The preparation method of soya bean of the present invention is as follows：
(1) soya bean carries the previous day and is put into 30g sodium bicarbonate with clear water is brewed；
(2) soya bean soaked is pulled out, drain well, after 120 minutes；
(3) soya bean cold oil enters pot, sends the sound of Pi warbling of the oriole cracks, when soya bean becomes golden yellow within 20 minutes, takes out, spreads simultaneously
A little white wine, ensure outer crisp interior easypro.
The direct hand lapping of Chinese prickly ash, pepper in the present invention is standby into powder.After ginger, garlic wash clean, it is cut into by hand uniformly
50mm particles are standby.
Further, according to parts by weight, the described thick chilli sauce for not adding essence includes onion 300-400 parts by weight, big
Green onion 200-300 parts by weight, celery 180-250 parts by weight, pyrus nivalis 300-500 parts by weight, leek 120-200 parts by weight, orange
300-500 parts by weight, ginger 100-150 parts by weight, garlic 350-450 parts by weight, fresh chilli 1100-1300 parts by weight, dry two chaste trees
Bar capsicum 1100-1300 parts by weight, dry clusterred pepper capsicum 700-800 parts by weight, dry Guizhou hot millet 700-1000 parts by weight, flower
Green pepper 35-55 parts by weight, peanut 500-800 parts by weight, sesame 50-200 parts by weight, Thirteen Spice 10-60 parts by weight, soya bean 400-
700 parts by weight, chickens' extract 50-150 parts by weight, pepper powder 20-60 parts by weight and vegetable oil 3000-7000 parts by weight.
Further, the parts by weight of onion 350, shallot 250 are included according to parts by weight, the described thick chilli sauce for not adding essence
Parts by weight, the parts by weight of celery 160, the parts by weight of pyrus nivalis 200, the parts by weight of leek 160, the parts by weight of orange 400, the parts by weight of ginger 125, garlic
400 parts by weight, the parts by weight of fresh chilli 1200, do the parts by weight of two twigs of the chaste tree capsicum 1200, the dry parts by weight of clusterred pepper capsicum 750, do
The parts by weight of Guizhou hot millet 850, the parts by weight of Chinese prickly ash 40, the parts by weight of peanut 650, the parts by weight of sesame 125, the parts by weight of Thirteen Spice 35,
The parts by weight of soya bean 550, the parts by weight of chickens' extract 100, the parts by weight of pepper powder 40 and the parts by weight of vegetable oil 5.
Further, described vegetable oil is rapeseed oil.
The second object of the present invention provides a kind of preparation method of the described thick chilli sauce for not adding essence, described side
Method comprises the following steps：
A sortings：Weigh each component raw material for standby recited above；
B is cooked：Frying is carried out to dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, peanut, sesame respectively
Processing；
C infusions, agalloch eaglewood：
(1) the vegetable oil slow fire weighed is boiled 180-220 DEG C, stops heating, cooling oil temperature；
(2) celery and onion are added in the vegetable oil of cooling, heating of opening fire, continue to boil；
(3) then add shallot and pyrus nivalis heating boil；
(4) boiled in addition orange and leek heating；
(5) each component added by more than filters, and then adds ginger and garlic heated constant temperature boils；
(6) fresh chilli is continuously added, dry two twigs of the chaste tree capsicums boil 30-40 minutes；
(7) 3-8 minutes are boiled in addition day hawk capsicum, Guizhou millet starch；
(8) Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract and pepper are eventually adding ceaselessly stir and boil, obtain institute
That states does not add the thick chilli sauce of essence.
Further, the temperature of the vegetable oil of cooling is 100-120 DEG C in step (2), and the heat time is 25-35 minutes,
Heating-up temperature is 100-120 DEG C.
Further, heating-up temperature is 90-110 DEG C in step (3), and it is 15-25 minutes to boil the time.
Further, heating-up temperature is 90-110 DEG C in step (4), and it is 25-35 minutes to boil the time.
Further, it is 25-35 minutes that the time is boiled in step (5).
Further, it is 30-40 minutes that the time is boiled in step (8).
Compared with prior art, beneficial effects of the present invention are as follows：
(1) thick chilli sauce for not adding essence of the invention is combined adjustment according to the characteristic of raw material with product demand,
There is high efficiency, environmental protection, safety with ensuring active ingredient activity；
(2) preparation method operation temperature of the invention is less than 120 DEG C, it can be ensured that the activity of active ingredient in food materials, does not make
With the solvent of harmful human body, extract and separate is carried out in an economical manner, can be sufficiently reserved its effective value, additive-free, color
The chemical materials such as element realize the fragrance of uniqueness；
(3) thick chilli sauce for not adding essence of the invention remains the script fragrance of fresh food materials, remains the battalion of food materials
Form point, do not add any essence, taste is purer, naturally, having the fragrance of various food after eating up.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belong to the scope that the present invention is protected.
Each raw material is selected the Chinese prickly ash above sea level with the fresh capsicum of the twigs of the chaste tree of J-type two, Mao County West Road height of this season, (dried in the present invention
) clusterred pepper, the onion in Xichang, the sand pyrus nivalis of Cangxi, early morning harvesting leek, newly can orange and skin, Guizhou small yellow ginger,
The garlic of Pixian County, the fresh shallot rendered palatable, fresh elongated native celery.
The preparations of dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet in the present invention, it is necessary to the same day make,
It can just be emitted outside fragrance, preparation method is as follows：
(1) three kinds of chilli are selected, carry out air-drying drying；
(2) chilli dried is put into hot pot and toasted 3 minutes；
(3) a little oil is put in pot, heats 2 minutes, the chilli toasted is poured into pot and stir-fried, until it is slightly burnt, send
Fragrance, take out；
(4) chilli fried is put into stone mortar smashs 20mm sizes to pieces by hand.
Peanut of the present invention shifts to an earlier date preparation half a day, and preparation method is as follows：
(1) it is put into salt in hot pot；
Shelled peanut is poured into after (2) 1 minutes, is stir-fried；
(3) when shelled peanut sends the sound of Pi warbling of the oriole cracks, take out；
(4) salt is filtered out with slipping through the net, shelled peanut peeling；
(5) shelled peanut after removing the peel is put into stone mortar smashs 50mm sizes to pieces by hand.
The preparation method of sesame of the present invention is as follows：
(1) belt leather sesame is put into hot pot；
(2) when sesame sends the sound of Pi warbling of the oriole cracks, peeling is taken out.
The preparation method of soya bean of the present invention is as follows：
(1) soya bean carries the previous day and is put into 30g sodium bicarbonate with clear water is brewed；
(2) soya bean soaked is pulled out, drain well (after 120 minutes)；
(3) soya bean cold oil enters pot, sends the sound of Pi warbling of the oriole cracks, when soya bean becomes golden yellow within 20 minutes, takes out, spreads simultaneously
A little white wine, ensure outer crisp interior easypro.
The direct hand lapping of Chinese prickly ash, pepper in the present invention is standby into powder.After ginger, garlic wash clean, it is cut into by hand uniformly
50mm particles are standby.
Embodiment 1
The thick chilli sauce for not adding essence of the present embodiment, according to parts by weight, the described thick chilli sauce for not adding essence includes
The parts by weight of onion 300, the parts by weight of shallot 200, the parts by weight of celery 180, the parts by weight of pyrus nivalis 300, the parts by weight of leek 120, orange 300
Parts by weight, the parts by weight of ginger 100, the parts by weight of garlic 350, the parts by weight of fresh chilli 1100, the dry parts by weight of two twigs of the chaste tree capsicum 1100, dry day
The parts by weight of hawk green pepper capsicum 700, the dry parts by weight of Guizhou hot millet 700, the parts by weight of Chinese prickly ash 35, the parts by weight of peanut 500, the weight of sesame 50
Part, the parts by weight of Thirteen Spice 10, the parts by weight of soya bean 400, the parts by weight of chickens' extract 50, the parts by weight of pepper powder 20 and the weight of rapeseed oil 3000
Part.
The preparation method of the thick chilli sauce for not adding essence of the present embodiment, comprises the following steps：
A sortings：Weigh each component raw material for standby recited above；
B is cooked：Frying is carried out to dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, peanut, sesame respectively
Processing；
C infusions, agalloch eaglewood：
(1) the rapeseed oil slow fire weighed is boiled 180 DEG C, stops heating, cooling oil temperature；
(2) celery and onion are added in the rapeseed oil of cooling, the temperature of rapeseed oil is 100 DEG C, heating of opening fire, heating
Time is 25 minutes, and heating-up temperature is 100 DEG C；
(3) and then shallot is added and pyrus nivalis heating boils, heating-up temperature is 90 DEG C, boils the time as 15 minutes；
(4) boiled in addition orange and leek heating, heating-up temperature is 90 DEG C, boils the time as 25 minutes；
(5) each component added by more than filters, and then adds ginger and garlic heated constant temperature boils, and boils the time as 25 points
Clock；
(6) fresh chilli is continuously added, dry two twigs of the chaste tree capsicums boil 30 minutes；
(7) boiled 3 minutes in addition day hawk capsicum, Guizhou millet starch；
(8) Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract and pepper are eventually adding ceaselessly stir and boil, when boiling
Between be 30 minutes, obtain the described thick chilli sauce for not adding essence.
Embodiment 2
The thick chilli sauce for not adding essence of this implementation, according to parts by weight, the described thick chilli sauce for not adding essence includes ocean
The parts by weight of green onion 350, the parts by weight of shallot 250, the parts by weight of celery 160, the parts by weight of pyrus nivalis 200, the parts by weight of leek 160, the weight of orange 400
Measure part, the parts by weight of ginger 125, the parts by weight of garlic 400, the parts by weight of fresh chilli 1200, the dry parts by weight of two twigs of the chaste tree capsicum 1200, dry day hawk
The parts by weight of green pepper capsicum 750, the dry parts by weight of Guizhou hot millet 850, the parts by weight of Chinese prickly ash 40, the parts by weight of peanut 650, the weight of sesame 125
Part, the parts by weight of Thirteen Spice 35, the parts by weight of soya bean 550, the parts by weight of chickens' extract 100, the parts by weight of pepper powder 40 and the parts by weight of rapeseed oil 5.
The preparation method of the thick chilli sauce for not adding essence of the present embodiment, comprises the following steps：
A sortings：Weigh each component raw material for standby recited above；
B is cooked：Frying is carried out to dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, peanut, sesame respectively
Processing；
C infusions, agalloch eaglewood：
(1) the rapeseed oil slow fire weighed is boiled 200 DEG C, stops heating, cooling oil temperature；
(2) celery and onion are added in the rapeseed oil of cooling, the temperature of rapeseed oil is 110 DEG C, heating of opening fire, heating
Time is 30 minutes, and heating-up temperature is 110 DEG C；
(3) and then shallot is added and pyrus nivalis heating boils, heating-up temperature is 100 DEG C, boils the time as 20 minutes；
(4) boiled in addition orange and leek heating, heating-up temperature is 100 DEG C, boils the time as 30 minutes；
(5) each component added by more than filters, and then adds ginger and garlic heated constant temperature boils, and boils the time as 30 points
Clock；
(6) fresh chilli is continuously added, dry two twigs of the chaste tree capsicums boil 35 minutes；
(7) boiled 5 minutes in addition day hawk capsicum, Guizhou millet starch；
(8) Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract and pepper are eventually adding ceaselessly stir and boil, when boiling
Between be 35 minutes, obtain the described thick chilli sauce for not adding essence.
Embodiment 3
The thick chilli sauce for not adding essence of the present embodiment, according to parts by weight, the described thick chilli sauce for not adding essence includes
The parts by weight of onion 400, the parts by weight of shallot 300, the parts by weight of celery 250, the parts by weight of pyrus nivalis 500, the parts by weight of leek 200, orange 500
Parts by weight, the parts by weight of ginger 150, the parts by weight of garlic 450, the parts by weight of fresh chilli 1300, the dry parts by weight of two twigs of the chaste tree capsicum 1300, dry day
The parts by weight of hawk green pepper capsicum 800, the dry parts by weight of Guizhou hot millet 1000, the parts by weight of Chinese prickly ash 55, the parts by weight of peanut 800, the weight of sesame 200
Measure part, the parts by weight of Thirteen Spice 60, the parts by weight of soya bean 700, the parts by weight of chickens' extract 150, the parts by weight of pepper powder 60 and the weight of rapeseed oil 7000
Measure part.
The preparation method of the thick chilli sauce for not adding essence of the present embodiment, comprises the following steps：
A sortings：Weigh each component raw material for standby recited above；
B is cooked：Frying is carried out to dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, peanut, sesame respectively
Processing；
C infusions, agalloch eaglewood include：
(1) the rapeseed oil slow fire weighed is boiled 220 DEG C, stops heating, cooling oil temperature；
(2) celery and onion are added in the rapeseed oil of cooling, the temperature of rapeseed oil is 120 DEG C, heating of opening fire, heating
Time is 35 minutes, and heating-up temperature is 120 DEG C；
(3) and then shallot is added and pyrus nivalis heating boils, heating-up temperature is 110 DEG C, boils the time as 25 minutes；
(4) boiled in addition orange and leek heating, heating-up temperature is 110 DEG C, boils the time as 35 minutes；
(5) each component added by more than filters, and then adds ginger and garlic heated constant temperature boils, and boils the time as 35 points
Clock；
(6) fresh chilli is continuously added, dry two twigs of the chaste tree capsicums boil 40 minutes；
(7) boiled 8 minutes in addition day hawk capsicum, Guizhou millet starch；
(8) Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract and pepper are eventually adding ceaselessly stir and boil, when boiling
Between be 40 minutes, obtain the described thick chilli sauce for not adding essence.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
- A kind of 1. thick chilli sauce for not adding essence, it is characterised in that the thick chilli sauce for not adding essence include onion, shallot, Celery, pyrus nivalis, leek, orange, ginger, garlic, fresh chilli, dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, flower Green pepper, peanut, sesame, Thirteen Spice, soya bean, chickens' extract, pepper powder and vegetable oil.
- 2. a kind of thick chilli sauce for not adding essence according to claim 1, it is characterised in that described according to parts by weight Do not add essence thick chilli sauce include onion 300-400 parts by weight, shallot 200-300 parts by weight, celery 180-250 parts by weight, Pyrus nivalis 300-500 parts by weight, leek 120-200 parts by weight, orange 300-500 parts by weight, ginger 100-150 parts by weight, garlic 350- 450 parts by weight, fresh chilli 1100-1300 parts by weight, dry two twigs of the chaste tree capsicum 1100-1300 parts by weight, dry clusterred pepper capsicum 700-800 parts by weight, dry Guizhou hot millet 700-1000 parts by weight, Chinese prickly ash 35-55 parts by weight, peanut 500-800 parts by weight, sesame Numb 50-200 parts by weight, Thirteen Spice 10-60 parts by weight, soya bean 400-700 parts by weight, chickens' extract 50-150 parts by weight, pepper powder 20- 60 parts by weight and vegetable oil 3000-7000 parts by weight.
- 3. a kind of thick chilli sauce for not adding essence according to claim 1 or 2, it is characterised in that described according to parts by weight The thick chilli sauce for not adding essence include the parts by weight of onion 350, the parts by weight of shallot 250, the parts by weight of celery 160, the weight of pyrus nivalis 200 Part, the parts by weight of leek 160, the parts by weight of orange 400, the parts by weight of ginger 125, the parts by weight of garlic 400, the parts by weight of fresh chilli 1200, do The parts by weight of two twigs of the chaste tree capsicum 1200, the dry parts by weight of clusterred pepper capsicum 750, the dry parts by weight of Guizhou hot millet 850, the weight of Chinese prickly ash 40 Part, the parts by weight of peanut 650, the parts by weight of sesame 125, the parts by weight of Thirteen Spice 35, the parts by weight of soya bean 550, the parts by weight of chickens' extract 100, Hu The parts by weight of green pepper powder 40 and the parts by weight of vegetable oil 5.
- A kind of 4. thick chilli sauce for not adding essence according to claim 1-3 any one, it is characterised in that described plant Thing oil is rapeseed oil.
- A kind of 5. preparation method of the thick chilli sauce for not adding essence described in claim 1-4 any one, it is characterised in that institute The method stated comprises the following steps：A sortings：Weigh each component raw material for standby recited above；B is cooked：Frying processing is carried out to dry two twigs of the chaste tree capsicums, dry clusterred pepper capsicum, dry Guizhou hot millet, peanut, sesame respectively；C infusions, agalloch eaglewood：(1) the vegetable oil slow fire weighed is boiled 180-220 DEG C, stops heating, cooling oil temperature；(2) celery and onion are added in the vegetable oil of cooling, heating of opening fire, continue to boil；(3) then add shallot and pyrus nivalis heating boil；(4) boiled in addition orange and leek heating；(5) each component added by more than filters, and then adds ginger and garlic heated constant temperature boils；(6) fresh chilli is continuously added, dry two twigs of the chaste tree capsicums boil 30-40 minutes；(7) 3-8 minutes are boiled in addition day hawk capsicum, Guizhou millet starch；(8) Chinese prickly ash, peanut, sesame, Thirteen Spice, soya bean, chickens' extract and pepper are eventually adding ceaselessly stir and boil, obtain described The thick chilli sauce of essence is not added.
- 6. the preparation method of the thick chilli sauce according to claim 5 for not adding essence, it is characterised in that cold in step (2) But the temperature of vegetable oil is 100-120 DEG C, and the heat time is 25-35 minutes, and heating-up temperature is 100-120 DEG C.
- 7. the preparation method of the thick chilli sauce according to claim 5 for not adding essence, it is characterised in that add in step (3) Hot temperature is 90-110 DEG C, and it is 15-25 minutes to boil the time.
- 8. the preparation method of the thick chilli sauce according to claim 5 for not adding essence, it is characterised in that add in step (4) Hot temperature is 90-110 DEG C, and it is 25-35 minutes to boil the time.
- 9. the preparation method of the thick chilli sauce according to claim 5 for not adding essence, it is characterised in that step is endured in (5) Time processed is 25-35 minutes.
- 10. the preparation method of the thick chilli sauce according to claim 5 for not adding essence, it is characterised in that step is endured in (8) Time processed is 30-40 minutes.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549159A (en) * | 2018-12-27 | 2019-04-02 | 四川洪雅县幺麻子食品有限公司 | The burnt peppery juice of one kind and its production technology |
| CN109549169A (en) * | 2018-12-26 | 2019-04-02 | 徐州黎明食品有限公司 | A kind of black garlic spiced hot beef sauce and preparation method thereof |
| CN110800989A (en) * | 2019-12-13 | 2020-02-18 | 剧矿科技(北京)有限责任公司 | Red oil chopped chili sauce and preparation method thereof |
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| CN109549159A (en) * | 2018-12-27 | 2019-04-02 | 四川洪雅县幺麻子食品有限公司 | The burnt peppery juice of one kind and its production technology |
| CN110800989A (en) * | 2019-12-13 | 2020-02-18 | 剧矿科技(北京)有限责任公司 | Red oil chopped chili sauce and preparation method thereof |
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