CN107874233A - A kind of processing method of Guilin thick chilli sauce - Google Patents
A kind of processing method of Guilin thick chilli sauce Download PDFInfo
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- CN107874233A CN107874233A CN201711183176.5A CN201711183176A CN107874233A CN 107874233 A CN107874233 A CN 107874233A CN 201711183176 A CN201711183176 A CN 201711183176A CN 107874233 A CN107874233 A CN 107874233A
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Classifications
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food technology field, disclose a kind of processing method of Guilin thick chilli sauce, the Guilin thick chilli sauce count in parts by weight including：5 10 parts of 80 100 parts of capsicum, 15 30 parts of Chinese herb feed additive, 5 10 parts of mushroom composition, 5 15 parts of special sesame oil, 5 10 parts of fermented soya bean, 5 10 parts of salt, 38 parts of mashed garlic, 15 parts of white sugar and high spirit；The processing method of the Guilin thick chilli sauce, including capsicum pre-treatment, the preparation of Chinese herb feed additive, the preparation of mushroom composition, mixing and tinning step；The Guilin thick chilli sauce of the present invention is pure natural, does not add chemical composition, and it is peppery it is aromatic it is strongly fragrant, do not get angry, feasibility is high.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of processing method of Guilin thick chilli sauce.
Background technology
Capsicum, is Solanaceae Capsicum 1 year or limited herbaceos perennial.It is up to per hectogram capsicum Vitamin C content
198 milligrams, the first place of vegetables is occupied, and the content of mineral substances such as vitamin B, carrotene and calcium, iron is also relatively abundant.Medical expert
Think, capsicum can alleviate chest and abdomen crymodynia, prevent dysentery, kill suppression stomach abdomen entozoa, control heart disease and coronary sclerosis；Also
Oral mucosa can be stimulated, causes the wriggling of stomach, promotes salivary secretion, whets the appetite, promotes digestion.
Condiments food of the thick chilli sauce as Chinese tradition, nutritious, delicious flavour, easy to use, travelling is at any time at home
It is edible everywhere, favored by consumers in general very much.But after eating capsicum, easily get angry, especially in hot or dry ground
Area people are more easy to get angry after eating capsicum.Patent No. CN10224692, a kind of entitled " making side of the thick chilli sauce containing purging fire factor
Disclose a kind of thick chilli sauce of addition " purging fire factor " in method ", the purging fire factor is by lophatherum gracile, chrysanthemum, peppermint, honeysuckle, fat
Sea forms, and has the effect of heat-clearing and fire-reducing, and solves the problems, such as that eating capsicum gets angry.But its preparation process is using overcritical
CO2The processes such as extraction, preparation process are complicated；And addition sodium isoascorbate is as preservative.
Therefore, develop it is a kind of it is pure natural, do not add chemical composition, and the peppery aromatic strongly fragrant, thick chilli sauce do not got angry has city
Field demand.
The content of the invention
The present invention goal of the invention be to provide a kind of preparation method of Guilin thick chilli sauce, Guilin thick chilli sauce of the invention is pure
Naturally, do not add chemical composition, and it is peppery it is aromatic it is strongly fragrant, do not get angry, feasibility is high.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of processing method of Guilin thick chilli sauce, the Guilin thick chilli sauce count in parts by weight including：Capsicum 80-100 parts,
Chinese herb feed additive 15-30 parts, mushroom composition 5-10 parts, special sesame oil 5-15 parts, fermented soya bean 5-10 parts, salt 5-10 parts, garlic
Mud 3-8 parts, white sugar 1-5 parts and high spirit 5-10 parts；The Chinese herb feed additive includes American Ginseng in percentage by weight
20-35%, tuber of dwarf lilyturf 10-25%, fruit of Chinese magnoliavine 10-25%, radix scutellariae 10-15%, dried orange peel 5-10%, Radix Angelicae Sinensis 5-10%, matrimony vine 5-
10%th, hawthorn 5-10%；
The processing method of the Guilin thick chilli sauce, comprises the following steps：
1) capsicum pre-treatment：The capsicum is cleaned, stalk, add mashed garlic and mince, it is standby；
2) preparation of Chinese herb feed additive：Selected raw material is added into its weight than the water for 2-5 times, at 60-100 DEG C
Thermophilic digestion 3-5min, dry in the air moisture, standby；
3) preparation of mushroom composition：From new fresh mushroom, it is cut into small pieces, fries 5- in oil cauldron using the special sesame oil
10min, pull out, it is standby；
4) mixing and tinning：1) each composition mixing, sequentially adds remaining each component, stirs in, 2) He 3), point
Dress, embedding, is produced.
In the present invention, further, the special sesame oil count in parts by weight including lard 40-50 parts, sesame 1-3 parts,
Chinese prickly ash 1-2 parts, shredded ginger 2-5 parts, garlic 2-5 parts, chopped spring onion 1-3 parts；The preparation method of the special sesame oil：Lard is heated, added
Chinese prickly ash, shredded ginger and garlic stir-frying, to Chinese prickly ash is brown, shredded ginger is sallow and garlic it is crisp it is fragrant after, pick up removing；Fire is then closed, is added at once
Sesame and chopped spring onion, waste heat continues to stir-fry, and after natural cooling, produces the special sesame oil.
In the present invention, further, the capsicum is capsicum annum fasciculatum, millet starch, long red pepper one of which.
In the present invention, further, the mushroom composition includes pleurotus eryngii, mushroom, coprinus comatus, and its weight ratio is 4：3：
3。
In the present invention, further, the number of degrees actually of the high spirit are more than 45 degree.
In the present invention, further, the Guilin thick chilli sauce seals 25-40 days edibles.
A variety of medicinal herb componentses are with the addition of in the Guilin thick chilli sauce of the present invention, wherein：
American Ginseng：It is cool in nature, sweet, slight bitter, boosting qi and nourishing yin, clearing heat and promoting fluid, for deficiency of vital energy yin deficiency, interior heat, cough and asthma phlegm blood, void
Heat is tired tired, quenches one's thirst, the dry larynx of mouth is done, and beneficial lung yin, the clear fire of deficiency type, is promoted the production of body fluid to quench thirst；The preparation method of the extract of American Ginseng：First by the West
Ginseng is cleaned, and is dried, and milling, is weighed, is put into extractor；During first time refluxing extraction, water is added in extractor, it is west to add water
3-5 times of American ginseng weight, start timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, water is added in extractor,
Water is 3-5 times of American Ginseng weight, starts timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, add in extractor
Enter water, add that water is American Ginseng weight 4-6 times, start timing, refluxing extraction 2-4h after being heated to boiling；Cooled and filtered, filter
Slag 1 times of water of American Ginseng weight, flushes three times, merging filtrate, filtrate is concentrated under reduced pressure at 70-80 DEG C, obtaining proportion is
1.2-1.5 concentrate；Spray drying, crush, cross 100 mesh sieves, the American ginseng extract is obtained after screening.
In the American ginseng extract preparation technology：According to American Ginseng characteristic, preparation uses reverse-flow type extraction process by water, three times
Water extraction can fully extract the benefit materials such as active polysaccharide in American Ginseng, prevent that active ingredient is not destroyed contained by American Ginseng,
Obtain higher extracted rate；To prevent the active principles such as extract obtained polysaccharide from decomposing, using drying process with atomizing.
The fruit of Chinese magnoliavine：Temperature, it is sour, sweet, there is the effect of restraining astringent or styptic treatment for spontaneous sweating, nourishing generate fluid, kidney calming is calmed the nerves, can be equal with the tuber of dwarf lilyturf
With with mental-tranquilization；The preparation method of the extract of the fruit of Chinese magnoliavine：First the fruit of Chinese magnoliavine is cleaned, is dried, is cut into small pieces, weighs, be put into
In extractor；During first time refluxing extraction, it is 1% aqueous hydrochloric acid solution to add mass ratio in extractor, adds 1% aqueous hydrochloric acid solution
It is 3-5 times of fruit of Chinese magnoliavine weight, starts timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, added in extractor
Mass ratio is 1% potassium hydroxide aqueous solution, add that 1% potassium hydroxide aqueous solution is fruit of Chinese magnoliavine weight 3-5 times, after being heated to boiling
Start timing, refluxing extraction 1-2h；Natural cooling, water is added in extractor, add that water is fruit of Chinese magnoliavine weight 4-6 times, heating
Start timing, refluxing extraction 2-4h after to boiling；Heat filtering, filter residue 1 times of water of fruit of Chinese magnoliavine weight, is flushed three times, and is merged
Filtrate, filtrate is concentrated under reduced pressure at 70-80 DEG C, it is 1.2-1.5 concentrates to obtain proportion；Spray drying, crush, cross 100 mesh sieves,
The Schisandra chinens P.E is obtained after screening.
In the Schisandra chinens P.E preparation technology：According to five tastes sub-feature, prepare and use reverse-flow type extraction process by water, first
Secondary extract solution is 1% aqueous hydrochloric acid solution, can the fruit of Chinese magnoliavine destroy cell membrane, accelerate extraction process；Second of extract solution is 1% hydrogen
Aqueous solutions of potassium is aoxidized, neutralizes hydrochloric acid in first time extract solution, and further extract active ingredient in the fruit of Chinese magnoliavine；Finally use water extraction
Take, retain the benefit materials such as active polysaccharide in the fruit of Chinese magnoliavine, prevent that active ingredient is not destroyed contained by the fruit of Chinese magnoliavine, obtains higher extracted
Rate；To prevent the active principle moisture absorption deliquescence such as extract obtained polysaccharide, using drying process with atomizing.
The tuber of dwarf lilyturf：Sweet, slight bitter, Yin-nourishing and body fluid promoting, moisten the lung and relieve the cough, relieving restlessness that clears away heart-fire；The preparation method of the extract of the tuber of dwarf lilyturf：First by wheat
Winter is cleaned, and dries, and milling, weighs, is put into extractor；When condensing reflux extracts, it is 75% that mass ratio is added in extractor
Ethanol solution, add that 75% ethanol solution is tuber of dwarf lilyturf weight 4-6 times, start timing, refluxing extraction 1-2h after being heated to boiling；From
So after cooling, revolving remove ethanol, is transferred in 50-60 DEG C of baking oven and continues drying, and 100 mesh sieves of mistake, obtaining the tuber of dwarf lilyturf after screening carries
Take thing.
In the ophiopogon japonicus extract preparation technology：According to tuber of dwarf lilyturf characteristic, preparation uses condensing reflux formula second alcohol extraction process, second
Alcohol extracting can prevent tuber of dwarf lilyturf active ingredient not to be destroyed, and obtain higher extracted rate；Revolving removes ethanol, and convenient and swift, effect is good.
Radix scutellariae：It is bitter, cold in nature, there are heat-clearing and damp-drying drug, purging intense heat and detonicating, hemostasis, antiabortive and other effects；The preparation of the extract of radix scutellariae
Method：First radix scutellariae is cleaned, dried, milling, weighs, is put into extractor；During first time refluxing extraction, added in extractor
Water, add that water is radix scutellariae weight 3-5 times, start timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, in extractor
Interior addition water, water are 3-5 times of radix scutellariae weight, start timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, carrying
Take and water is added in tank, add that water is radix scutellariae weight 4-6 times, be heated to starting timing, refluxing extraction 2-4h after seething with excitement；Mistake after cooling
Filter, filter residue 1 times of water of radix scutellariae weight, flushes three times, merging filtrate, filtrate is concentrated under reduced pressure at 70-80 DEG C, obtains proportion
For 1.2-1.5 concentrates；Spray drying, crush, cross 100 mesh sieves, the Baical Skullcap root P.E is obtained after screening.
In the Baical Skullcap root P.E preparation technology：According to radix scutellariae characteristic, preparation uses reverse-flow type extraction process by water, three times water extraction
The benefit materials such as active polysaccharide in radix scutellariae can fully be extracted by taking, and prevented that active ingredient is not destroyed contained by radix scutellariae, obtained higher
Recovery rate；To prevent the active principle moisture absorption deliquescence such as extract obtained polysaccharide, using drying process with atomizing.
Dried orange peel：It is warm-natured, acrid flavour, bitter, cure mainly the abdominal fullness and distention or pain, indigestion of the taste stagnation of the circulation of vital energy；The extraction of dried orange peel
The preparation method of thing：First dried orange peel is cleaned, is dried, chopping, is weighed, be put into extractor, adds water, it is dried orange peel weight to add water
5-8 times, after being heated to boiling, slow fire infusion 3-5h, cooled and filtered, distillation under pressure further concentrates, and it is 1.2-1.5 to obtain proportion
Concentrate, obtain the dried orange peel extracts.
In the dried orange peel extracts preparation technology：According to dried orange peel characteristic, water extraction, technique is simple, will not destroy in dried orange peel
Active ingredient, and can fully extract benefit materials in dried orange peel.
Radix Angelicae Sinensis：It is sweet, it is warm-natured, replenishing and activating blood, menstruction regulating and pain relieving, relax bowel；The preparation method of the extract of Radix Angelicae Sinensis：First will
Radix Angelicae Sinensis is cleaned, and is dried, and milling, is weighed, is put into extractor；During first time refluxing extraction, water is added in extractor, adds water to be
3-5 times of Radix Angelicae Sinensis weight, start timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, water is added in extractor,
Water is 3-5 times of Radix Angelicae Sinensis weight, starts timing, refluxing extraction 1-2h after being heated to boiling；Natural cooling, added in extractor
Water, add that water is Radix Angelicae Sinensis weight 4-6 times, start timing, refluxing extraction 2-4h after being heated to boiling；Cooled and filtered, filter residue are used
1 times of water of Radix Angelicae Sinensis weight, is flushed three times, merging filtrate, and filtrate is concentrated under reduced pressure at 70-80 DEG C, and it is 1.2-1.5 to obtain proportion
Concentrate；Spray drying, crush, cross 100 mesh sieves, the angelica extract is obtained after screening.
In the angelica extract preparation technology：According to Radix Angelicae Sinensis characteristic, preparation uses reverse-flow type extraction process by water, three times water extraction
The benefit materials such as active polysaccharide in Radix Angelicae Sinensis can fully be extracted by taking, and prevented that active ingredient is not destroyed contained by Radix Angelicae Sinensis, obtained higher
Recovery rate；To prevent the active principle moisture absorption deliquescence such as extract obtained polysaccharide, using drying process with atomizing.
Matrimony vine：It is sweet, it is mild-natured；Nourishing the liver, nourshing kidney, moistening lung；First matrimony vine is cleaned, is dried, is weighed, be put into container, is added
Volume ratio 1:1 ethanol water, addition are 3-5 times of matrimony vine weight, ultrasonic 30-60min；Condensing reflux extracts 1-2h；From
So after cooling, revolving removes solvent, and it is 1.2-1.5 concentrates to obtain proportion；Spray drying, crush, cross 100 mesh sieves, after screening
To the wolfberry fruit extract.
In the wolfberry fruit extract preparation technology：According to matrimony vine characteristic, prepare using ultrasound and condensing reflux formula ethanol water
Technique is put forward, can prevent that active ingredient is not destroyed in matrimony vine, obtain higher extracted rate；Revolving removes ethanol water, convenient and swift, effect
Fruit is good.
Hawthorn：Sour sweet, tepor, has the effect of food digesting stomach fortifying, scattered stasis；The preparation method of the extract of hawthorn：First
Hawthorn is cleaned, is dried, stripping and slicing, is weighed, be put into extractor, adds water, add that water is hawthorn weight 5-8 times, is heated to boiling
Afterwards, slow fire infusion 3-5h, cooled and filtered, distillation under pressure further concentrate, and it is 1.2-1.5 concentrates to obtain proportion, obtains institute
State haw thorn extract.
In the haw thorn extract preparation technology：According to hawthorn characteristic, water extraction, technique is simple, will not destroy in hawthorn
Active ingredient, and can fully extract benefit materials in hawthorn.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) thick chilli sauce color in Guilin is scarlet in the present invention, genuine peppery perfume (or spice), and retains the nutrient of capsicum, adds
Add Chinese herb feed additive, the Chinese herb feed additive includes American Ginseng, the tuber of dwarf lilyturf, radix scutellariae, dried orange peel, Radix Angelicae Sinensis, matrimony vine, hawthorn；Wherein：
American Ginseng, radix scutellariae are conventional edible medicinal materials, have the function that clearing heat and promoting fluid, purging intense heat and detonicating, improve immunity of organisms；The fruit of Chinese magnoliavine and
Tuber of dwarf lilyturf collective effect, relieving restlessness that clears away heart-fire can be used, further reduce the internal heat of capsicum；With Radix Angelicae Sinensis, matrimony vine with using, led to ease constipation
Just, nourishing qi and blood；Coordinate dried orange peel and hawthorn, by increasing capacitance it is possible to increase appetite；Eight big Chinese herbal medicine collective effects, can not only improve the present invention
The flavor of Guilin thick chilli sauce, retain the pungent mouthfeel of genuine capsicum, and reduce excessive internal heat possibility, while there is enhancement to eat
It is intended to, Appetizing spleen-tonifying, improves the effect of immunity, meet people's demand.
(2) Guilin thick chilli sauce with the addition of special sesame oil in the present invention, and raw material is simple, and preparation method is also very simple, adds
In thick chilli sauce, mutually merged with pungent, aromatic flavour, peppery fragrant lasting, the appetite of news increases.
(3) mushroom composition, protein, the amino being rich in mushroom composition are added in the thick chilli sauce of Guilin in the present invention
The nutritional ingredients such as acid, the flavor of thick chilli sauce can be increased, the appetite of people can be strengthened.
(4) Guilin thick chilli sauce of the invention looks for another way on the basis of original Guilin flavor, improves formula and technique,
Not only peppery aromatic strongly fragrant, length of not getting angry, and the Chinese herbal medicine of edible and tonic value, substantially increase thick chilli sauce of the present invention
Nutrition and product specification, any additive and pigment are not added, belongs to natural food.
(5) Guilin thick chilli sauce technique of the invention is simple, and formula is reasonable, is advantageous to produce in batches, and feasibility is high.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Embodiment is closed, the present invention is expanded on further.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention,
It is not intended to limit the present invention.
Raw material used in the present invention can be from buying on the market.
Embodiment 1
A kind of processing method of Guilin thick chilli sauce：
(1) raw material：80 parts of capsicum annum fasciculatum, 15 parts of Chinese herb feed additive, 2 parts of pleurotus eryngii, 1.5 parts of mushroom, 1.5 parts of coprinus comatus,
1 part and 45 degree special 5 parts of sesame oil, 5 parts of fermented soya bean, 5 parts of salt, 3 parts of mashed garlic, white sugar 5 parts of white wine；
Wherein described Chinese herb feed additive raw material includes：5 parts of American Ginseng, 3.5 parts of the tuber of dwarf lilyturf, 1.5 parts of the fruit of Chinese magnoliavine, radix scutellariae 1.5
Part, 1 part of dried orange peel, 1 part of Radix Angelicae Sinensis, 0.75 part of matrimony vine, 0.75 part of hawthorn；
(2) processing method, comprise the following steps：
1) preparation method of the special sesame oil：40 parts of lards are heated, 1 portion of Chinese prickly ash, 2 parts of shredded gingers and 2 portions of garlics is added and turns over
Fry, to Chinese prickly ash is brown, shredded ginger is sallow and garlic it is crisp it is fragrant after, pick up removing；Fire is then closed, adds 1 portion of sesame and 1 portion of green onion at once
Flower, waste heat continues to stir-fry, and after natural cooling, produces the special sesame oil；
2) capsicum pre-treatment：The capsicum is cleaned, stalk, add mashed garlic and mince, it is standby；
3) preparation of Chinese herb feed additive：Selected raw material is added into 30 parts of water, in 60 DEG C of thermophilic digestion 5min, dried in the air
Moisture, it is standby；
4) preparation of mushroom composition：Cleaned, be cut into small from fresh 2 parts of pleurotus eryngii, 1.5 parts of mushroom, 1.5 parts of coprinus comatus
Block, 5min is fried in oil cauldron using the special sesame oil, is pulled out, it is standby；
5) mixing and tinning：2) each composition mixing, sequentially adds remaining each component, stirs in, 3) He 4), point
Dress, embedding, is produced.
Embodiment 2
A kind of processing method of Guilin thick chilli sauce：
(1) raw material：90 parts of millet starch, 20 parts of Chinese herb feed additive, 2.4 parts of pleurotus eryngii, 1.8 parts of mushroom, coprinus comatus 1.8
2 parts and 48 degree part, 8 parts of special sesame oil, 6 parts of fermented soya bean, 6 parts of salt, 4 parts of mashed garlic, white sugar 6 parts of white wine；
Wherein described Chinese herb feed additive raw material includes：6 parts of American Ginseng, 5 parts of the tuber of dwarf lilyturf, 2.5 parts of the fruit of Chinese magnoliavine, 2.5 parts of radix scutellariae,
1 part of dried orange peel, 1 part of Radix Angelicae Sinensis, 1 part of matrimony vine, 1 part of hawthorn；
(2) processing method, comprise the following steps：
1) preparation method of the special sesame oil：45 parts of lards are heated, add 1.5 portions of Chinese prickly ashes, 3 parts of shredded gingers and 3 portions of garlics
Stir-frying, to Chinese prickly ash is brown, shredded ginger is sallow and garlic it is crisp it is fragrant after, pick up removing；Fire is then closed, adds 2 portions of sesames and 2 portions of green onions at once
Flower, waste heat continues to stir-fry, and after natural cooling, produces the special sesame oil；
2) capsicum pre-treatment：The capsicum is cleaned, stalk, add mashed garlic and mince, it is standby；
3) preparation of Chinese herb feed additive：Selected raw material is added into 60 parts of water, in 70 DEG C of thermophilic digestion 5min, dried in the air
Moisture, it is standby；
4) preparation of mushroom composition：Cleaned, be cut into from fresh 2.4 parts of pleurotus eryngii, 1.8 parts of mushroom, 1.8 parts of coprinus comatus
Fritter, 6min is fried in oil cauldron using the special sesame oil, is pulled out, it is standby；
5) mixing and tinning：2) each composition mixing, sequentially adds remaining each component, stirs in, 3) He 4), point
Dress, embedding, is produced.
Embodiment 3
A kind of processing method of Guilin thick chilli sauce：
(1) raw material：90 parts of capsicum annum fasciculatum, 25 parts of Chinese herb feed additive, 3.2 parts of pleurotus eryngii, 2.4 parts of mushroom, coprinus comatus 2.4
3 parts and 48 degree part, 10 parts of special sesame oil, 8 parts of fermented soya bean, 6 parts of salt, 5 parts of mashed garlic, white sugar 6 parts of white wine；
Wherein described Chinese herb feed additive raw material includes：7 parts of American Ginseng, 5 parts of the tuber of dwarf lilyturf, 3 parts of the fruit of Chinese magnoliavine, 3 parts of radix scutellariae, dried orange peel
1.5 parts, 2 parts of Radix Angelicae Sinensis, 2 parts of matrimony vine, 1.5 parts of hawthorn；
(2) processing method, comprise the following steps：
1) preparation method of the special sesame oil：45 parts of lards are heated, 2 portions of Chinese prickly ashes, 5 parts of shredded gingers and 5 portions of garlics is added and turns over
Fry, to Chinese prickly ash is brown, shredded ginger is sallow and garlic it is crisp it is fragrant after, pick up removing；Fire is then closed, adds 2 portions of sesames and 2 portions of green onions at once
Flower, waste heat continues to stir-fry, and after natural cooling, produces the special sesame oil；
2) capsicum pre-treatment：The capsicum is cleaned, stalk, add mashed garlic and mince, it is standby；
3) preparation of Chinese herb feed additive：Selected raw material is added into 100 parts of water, in 80 DEG C of thermophilic digestion 4min, dried in the air
Moisture is removed, it is standby；
4) preparation of mushroom composition：Cleaned, be cut into from fresh 3.2 parts of pleurotus eryngii, 2.4 parts of mushroom, 2.4 parts of coprinus comatus
Fritter, 8min is fried in oil cauldron using the special sesame oil, is pulled out, it is standby；
5) mixing and tinning：2) each composition mixing, sequentially adds remaining each component, stirs in, 3) He 4), point
Dress, embedding, is produced.
Embodiment 4
A kind of processing method of Guilin thick chilli sauce：
(1) raw material：It is 100 parts of long red pepper, 30 parts of Chinese herb feed additive, 4 parts of pleurotus eryngii, 3 parts of mushroom, 3 parts of coprinus comatus, special
5 parts and 52 degree 15 parts of sesame oil, 10 parts of fermented soya bean, 8 parts of salt, 8 parts of mashed garlic, white sugar 8 parts of white wine；
Wherein described Chinese herb feed additive raw material includes：9 parts of American Ginseng, 6 parts of the tuber of dwarf lilyturf, 3.5 parts of the fruit of Chinese magnoliavine, 3.5 parts of radix scutellariae,
2 parts of dried orange peel, 2 parts of Radix Angelicae Sinensis, 2 parts of matrimony vine, 2 parts of hawthorn；
(2) processing method, comprise the following steps：
1) preparation method of the special sesame oil：50 parts of lards are heated, 2 portions of Chinese prickly ashes, 5 parts of shredded gingers and 5 portions of garlics is added and turns over
Fry, to Chinese prickly ash is brown, shredded ginger is sallow and garlic it is crisp it is fragrant after, pick up removing；Fire is then closed, adds 3 portions of sesames and 3 portions of green onions at once
Flower, waste heat continues to stir-fry, and after natural cooling, produces the special sesame oil；
2) capsicum pre-treatment：The capsicum is cleaned, stalk, add mashed garlic and mince, it is standby；
3) preparation of Chinese herb feed additive：Selected raw material is added into 150 parts of water, in 100 DEG C of thermophilic digestion 3min, dried in the air
Moisture is removed, it is standby；
4) preparation of mushroom composition：Cleaned, be cut into small pieces from fresh 4 parts of pleurotus eryngii, 3 parts of mushroom, 3 parts of coprinus comatus,
10min is fried in oil cauldron using the special sesame oil, is pulled out, it is standby；
5) mixing and tinning：2) each composition mixing, sequentially adds remaining each component, stirs in, 3) He 4), point
Dress, embedding, is produced.
Comparative example 1：A kind of processing method of Guilin thick chilli sauce, this method is almost identical with the processing method of embodiment 3, except
Do not add Chinese herb feed additive.
Comparative example 2：A kind of processing method of Guilin thick chilli sauce, it is almost identical with the processing method of embodiment 3 to change method, except
Edible oil uses Peanut on Sale oil without using the special sesame oil of the present invention.
First, the effect for investigating Chinese herb feed additive in thick chilli sauce of the present invention is tested below by small white mouse：
140 common small white mouses, male and female half and half are chosen, average weight conventinal breeding, is randomly divided into 7 groups, specifically in 100g
Packet situation is as shown in table 1：
The raw material of normal diet：Every part of feed is in percentage by weight containing corn flour 50%, wheat flour 35%, fish meal
10% and albumen powder 5%.
Table 1
Small white mouse is fed according to feeding manner corresponding to above-mentioned packet, observes within continuous one week the daily amount of drinking water of mouse, and its
Physical condition, as a result as shown in table 2：
The mouse situation of table 2
As can be seen from Table 2, group of embodiment of the present invention 2-4 is compared with blank group 1, although mouse amount of drinking water increases, phase
It should increase per daily inleting appetite, and appetite increase；Group of the embodiment of the present invention 4 is compared with comparative example group 6, the mouse drink of comparative example group 6
Water increase by 13.3%, and appetite have dropped 51.9%, illustrate that mouthfeel is pungent in the Chinese herb feed additive of the present invention, has and promotes
Appetite, the effect of Appetizing spleen-tonifying, and do not get angry；Group of the embodiment of the present invention 4, comparative example group 6 are compared with contrast groups 7, contrast groups 7
The increase of mouse amount of drinking water and appetite have dropped 51.9%, illustrate that the Guilin thick chilli sauce dispensing of the present invention is reasonable, Chinese herbal medicine in addition
It additive collective effect, can improve a poor appetite, and not get angry, meet people's demand.
2nd, below at random in crowd's prelibation thick chilli sauce of the present invention and comparative example thick chilli sauce, observation and record people's mouthfeel and
Evaluation：
The people of crowd 200 of random selection 6-70 year, men and women is balanced, and concrete condition is as shown in table 3：
Table 3
| Sequence number | Thick chilli sauce | People's mouthfeel and evaluation |
| Group 1 | Commercially available Guilin thick chilli sauce | Spicy, pungent is lasting, and mouth, stomach have peppery pain |
| Group 2 | The embodiment of the present invention 1 prepares thick chilli sauce | There is special fragrant spicy, pungent is lasting, and mouth, stomach are without peppery pain |
| Group 3 | The embodiment of the present invention 2 prepares thick chilli sauce | There is special fragrant spicy, pungent is lasting, and mouth, stomach are without peppery pain |
| Group 4 | The embodiment of the present invention 3 prepares thick chilli sauce | There is special fragrant spicy, pungent is lasting, and mouth, stomach are without peppery pain |
| Group 5 | The embodiment of the present invention 4 prepares thick chilli sauce | There is special fragrant spicy, pungent is lasting, and mouth, stomach are without peppery pain |
| Group 6 | Comparative example 1 of the present invention prepares thick chilli sauce | There is special fragrant spicy, pungent is lasting, the slightly peppery pain of mouth, stomach |
| Group 7 | Comparative example 2 of the present invention prepares thick chilli sauce | Peppery, pungent is lasting, the slightly peppery pain of mouth, stomach |
It was found from the comprehensive analysis of table 3, thick chilli sauce prepared by the embodiment of the present invention has peat-reek, peppery fragrant lasting, and not
Intense stimulus, and the Chinese herbal medicine of edible and tonic value can be produced to mouth, stomach, substantially increases capsicum of the present invention
The nutrition and product specification of sauce.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in this manual to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (6)
- A kind of 1. processing method of Guilin thick chilli sauce, it is characterised in that the Guilin thick chilli sauce count in parts by weight including：Capsicum 80-100 parts, Chinese herb feed additive 15-30 parts, mushroom composition 5-10 parts, special sesame oil 5-15 parts, fermented soya bean 5-10 parts, salt 5-10 parts, mashed garlic 3-8 parts, white sugar 1-5 parts and high spirit 5-10 parts；The Chinese herb feed additive includes American Ginseng 20-35%, tuber of dwarf lilyturf 10-25%, fruit of Chinese magnoliavine 10- in percentage by weight 25%th, radix scutellariae 10-15%, dried orange peel 5-10%, Radix Angelicae Sinensis 5-10%, matrimony vine 5-10%, hawthorn 5-10%；The processing method of the Guilin thick chilli sauce, comprises the following steps：1) capsicum pre-treatment：The capsicum is cleaned, stalk, add mashed garlic and mince, it is standby；2) preparation of Chinese herb feed additive：Selected raw material is added into its weight than the water for 2-5 times, in 60-100 DEG C of high temperature Boiling 3-5min, dry in the air moisture, standby；3) preparation of mushroom composition：From new fresh mushroom, it is cut into small pieces, fries 5-10min in oil cauldron using the special sesame oil, Pull out, it is standby；4) mixing and tinning：1) each composition mixing, sequentially adds remaining each component, stirs, dispense, fill in, 2) He 3) Envelope, is produced.
- 2. the processing method of a kind of Guilin thick chilli sauce according to claim 1, it is characterised in that the special sesame oil is by weight Measuring number meter includes lard 40-50 parts, sesame 1-3 parts, Chinese prickly ash 1-2 parts, shredded ginger 2-5 parts, garlic 2-5 parts, chopped spring onion 1-3 parts；It is described The preparation method of special sesame oil：Lard is heated, adds Chinese prickly ash, shredded ginger and garlic stir-frying, to Chinese prickly ash is brown, shredded ginger is sallow and garlic After crisp perfume, removing is picked up；Fire is then closed, adds sesame and chopped spring onion at once, waste heat continues to stir-fry, and after natural cooling, produces described Special sesame oil.
- 3. the processing method of a kind of Guilin thick chilli sauce according to claim 1, it is characterised in that the capsicum is towards day Green pepper, millet starch, long red pepper one of which.
- A kind of 4. processing method of Guilin thick chilli sauce according to claim 1, it is characterised in that the mushroom composition bag Pleurotus eryngii, mushroom, coprinus comatus are included, its weight ratio is 4：3：3.
- 5. the processing method of a kind of Guilin thick chilli sauce according to claim 1, it is characterised in that the high spirit is studied carefully Unexpectedly the number of degrees are more than 45 degree.
- 6. the processing method of a kind of Guilin thick chilli sauce according to claim 1, it is characterised in that the Guilin thick chilli sauce is close Seal 25-40 days edibles.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450921A (en) * | 2018-04-23 | 2018-08-28 | 山东宏大食品股份有限公司 | A kind of edible fungus flavor thick chilli sauce and preparation method thereof for being not easy to get angry |
| CN109198596A (en) * | 2018-11-12 | 2019-01-15 | 哈尔滨农耕食品有限公司 | A kind of production method of thick chilli sauce |
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| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN103564410A (en) * | 2013-10-24 | 2014-02-12 | 张振梅 | Fresh chili sauce and preparation method thereof |
| CN106616896A (en) * | 2017-02-28 | 2017-05-10 | 钱灿星 | Chilli sauce for nourishing Yin and moistening dryness and preparation method thereof |
| CN107279958A (en) * | 2017-08-17 | 2017-10-24 | 杨刚平 | A kind of thick chilli sauce and preparation method thereof |
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| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN103564410A (en) * | 2013-10-24 | 2014-02-12 | 张振梅 | Fresh chili sauce and preparation method thereof |
| CN106616896A (en) * | 2017-02-28 | 2017-05-10 | 钱灿星 | Chilli sauce for nourishing Yin and moistening dryness and preparation method thereof |
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| CN108450921A (en) * | 2018-04-23 | 2018-08-28 | 山东宏大食品股份有限公司 | A kind of edible fungus flavor thick chilli sauce and preparation method thereof for being not easy to get angry |
| CN109198596A (en) * | 2018-11-12 | 2019-01-15 | 哈尔滨农耕食品有限公司 | A kind of production method of thick chilli sauce |
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