CN107981220A - A kind of thick chilli sauce and preparation method thereof - Google Patents
A kind of thick chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107981220A CN107981220A CN201810020279.8A CN201810020279A CN107981220A CN 107981220 A CN107981220 A CN 107981220A CN 201810020279 A CN201810020279 A CN 201810020279A CN 107981220 A CN107981220 A CN 107981220A
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- parts
- thick chilli
- chilli sauce
- ginger
- garlic
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of thick chilli sauce, including following components in parts by weight：22 24 parts of soya bean, 11 13 parts of flour, 68 parts of edible salt, extra dry red wine is towards 24 30 parts of day capsicum, 13 15 parts of garlic, 12 14 parts of ginger, 9 10 parts of rapeseed oil, the beneficial effects of the invention are as follows：It can fully ensure that the fresh fragrant refreshing peppery original flavor of capsicum itself, there is the giving off a strong fragrance of the soya sauce of spontaneous fermentation again, the fragrant seasoning of ginger garlic is to combine together with it, can direct feeding, being also used as the auxiliary material of other dishes increases fresh fragrant spicy and color and luster intuitively, it is tasty, any artificial synthesized chemical preservative and pigment are not added, eat body health benefits.
Description
Technical field
The present invention relates to a kind of thick chilli sauce, is specifically a kind of thick chilli sauce and preparation method thereof.
Background technology
Capsicum has abundant nutritional ingredient, containing fat oil, volatile oil, oleoresin, resin, capsaicine, capsanthin and
Several mineral materials.Suitably eat a little capsicums can not only improve ascorbic antioxidation and reduce cause the courage of artery sclerosis to consolidate
Alcohol component, and the illnesss such as rheumatic arthritis, rheumatic fever, neuralgia and pernio can be prevented.With people's living standard
Improve and the enhancing of health care consciousness, more food consumers not only pursue the convenient of food, but also safety to food,
Delicious, health care has the requirement of higher.
The content of the invention
It is an object of the invention to provide a kind of thick chilli sauce and preparation method thereof, to solve proposed in the above background technology ask
Topic.
To achieve the above object, the present invention provides following technical solution：
A kind of thick chilli sauce, including following components in parts by weight：22-24 parts of soya bean, 11-13 parts of flour, 6-8 parts of edible salt, does
It is red towards capsicum 24-30 parts of day, 13-15 parts of garlic, 12-14 parts of ginger, 9-10 parts of rapeseed oil.
As the further scheme of the present invention：Including following components in parts by weight：23 parts of soya bean, 12 parts of flour, food
With 7 parts of salt, extra dry red wine is towards 27 parts of day capsicum, 14 parts of garlic, 13 parts of ginger, 9 parts of rapeseed oil.
A kind of preparation method of thick chilli sauce, comprises the following steps：
S1, takes the soya bean of above-mentioned number to be bubbled open using cold water, when soya bean was steeped to the full stage, soya bean is pulled out and is put into food steamer
Water proof and steamed, natural cooling and is uniformly mixed with flour after the cooling period after taking-up, be uniformly layered on cauline leaf break to make its from
So fermentation；
S2, after the completion of fermentation, is drawn off being layered under the sun and shining to eighty per cant dry, above-mentioned gained is put into crock cylinder, is blended into
Salt water after cooling, is put under the sun and dries afterwards, until the color of material slowly becomes coffee color in crock cylinder；
S3, taking extra dry red wine, ginger and garlic peeling, clean, drain, and minces by hand, then takes above-mentioned weight towards day Capsicum crushing
Extra dry red wine after the crushing of number adds the white sugar and rapeseed oil of corresponding parts by weight, is together put into towards day capsicum, ginger and garlic
Into the crock cylinder in step S2, it is put into after stirring evenly in container and carries out slow boiling and boil, when emerging during boils
It is vaporific to stop heating when becoming light/dark balance by white, tinning after being cooled down from fire, oil sealing rear sealing cover upper cover.
As the further scheme of the present invention：Fermentation temperature control is between 30-35 DEG C in step S1, fermentation time 5
My god.
As the further scheme of the present invention：Salt water in step S2, is boiled after adding edible salt in pure water,
The weight ratio of edible salt and pure water is 6-8:100.
As the further scheme of the present invention：The dosage of the salt water is 2.7 times of soya bean and flour quality sum.
As the further scheme of the present invention：If met in step S2 during drying to the rainy day, it is necessary to by crock cylinder cap
Firmly, prevent rainwater from entering in crock cylinder.
Compared with prior art, the beneficial effects of the invention are as follows：It can fully ensure that the fresh fragrant refreshing peppery original flavor of capsicum itself,
Have the giving off a strong fragrance of the soya sauce of spontaneous fermentation again, the seasoning of ginger garlic is fragrant to combine together with it, can direct feeding, can also make
Increase fresh fragrant spicy and color and luster intuitively for the auxiliary material of other dishes, it is tasty, any artificial synthesized chemistry is not added to be prevented
Rotten agent and pigment, eat body health benefits.
Embodiment
The technical solution of this patent is described in more detail with reference to embodiment.
Embodiment 1
Take 22 parts of soya bean, 11 parts of flour, 6 parts of edible salt, extra dry red wine is towards 24 parts of day capsicum, 13 parts of garlic, 12 parts of ginger, rapeseed oil 9
Part.
S1, first cleans soya bean and is bubbled open with cold water（Taken the time length according to temperature height）, bean or pea are brewed to full
In the stage, enter food steamer water proof and steamed and take out cooling to mix dry flour, be layered on cauline leaf and break to making spontaneous fermentation（Fermentation temperature is controlled 30
When time 120 is small within 5 day between to 35 degree or so）, spread out and shone under the sun to eighty per cant dry；
S2, above-mentioned gained is put into crock cylinder, is blended under brine to the sun of 2.7 times of boiled coolings and is shone, until color is slowly
Become coffee-like（Running into the rainy day is covered the outer water of isolation and is splashed into）, brine for edible salt and pure water mixing after it is boiled, it is pure
The dosage of water is 100 parts；
S3, will crush towards the Heavenly Stems pimiento；Ginger, garlic peeling, clean, drain, mince by hand；Take peppery after above-mentioned crushing
Green pepper, garlic, ginger are mixed according to components by weight percent, are added white sugar, the rapeseed oil of corresponding parts by weight, are poured into crock cylinder
Stir evenly, be transferred to afterwards in container and carry out slow boiling and boil, what is shown during boiling vaporific becomes somber by white
Color is preferred（The volatilization of moisture）, load after being cooled down from fire in container, oil sealing sealing upper cover.
Embodiment 1
Take 24 parts of soya bean, 13 parts of flour, 8 parts of edible salt, extra dry red wine is towards 30 parts of day capsicum, 15 parts of garlic, 14 parts of ginger, rapeseed oil 10
Part.
S1, first cleans soya bean and is bubbled open with cold water（Taken the time length according to temperature height）, bean or pea are brewed to full
In the stage, enter food steamer water proof and steamed and take out cooling to mix dry flour, be layered on cauline leaf and break to making spontaneous fermentation（Fermentation temperature is controlled 30
When time 120 is small within 5 day between to 35 degree or so）, spread out and shone under the sun to eighty per cant dry；
S2, above-mentioned gained is put into crock cylinder, is blended under brine to the sun of 2.7 times of boiled coolings and is shone, until color is slowly
Become coffee-like（Running into the rainy day is covered the outer water of isolation and is splashed into）, brine for edible salt and pure water mixing after it is boiled, it is pure
The dosage of water is 100 parts；
S3, will crush towards the Heavenly Stems pimiento；Ginger, garlic peeling, clean, drain, mince by hand；Take peppery after above-mentioned crushing
Green pepper, garlic, ginger are mixed according to components by weight percent, are added white sugar, the rapeseed oil of corresponding parts by weight, are poured into crock cylinder
Stir evenly, be transferred to afterwards in container and carry out slow boiling and boil, what is shown during boiling vaporific becomes somber by white
Color is preferred（The volatilization of moisture）, load after being cooled down from fire in container, oil sealing sealing upper cover.
Embodiment 3
Take 23 parts of soya bean, 12 parts of flour, 7 parts of edible salt, extra dry red wine is towards 27 parts of day capsicum, 14 parts of garlic, 13 parts of ginger, rapeseed oil 9
Part.
S1, first cleans soya bean and is bubbled open with cold water（Taken the time length according to temperature height）, bean or pea are brewed to full
In the stage, enter food steamer water proof and steamed and take out cooling to mix dry flour, be layered on cauline leaf and break to making spontaneous fermentation（Fermentation temperature is controlled 30
When time 120 is small within 5 day between to 35 degree or so）, spread out and shone under the sun to eighty per cant dry；
S2, above-mentioned gained is put into crock cylinder, is blended under brine to the sun of 2.7 times of boiled coolings and is shone, until color is slowly
Become coffee-like（Running into the rainy day is covered the outer water of isolation and is splashed into）, brine for edible salt and pure water mixing after it is boiled, it is pure
The dosage of water is 100 parts；
S3, will crush towards the Heavenly Stems pimiento；Ginger, garlic peeling, clean, drain, mince by hand；Take peppery after above-mentioned crushing
Green pepper, garlic, ginger are mixed according to components by weight percent, are added white sugar, the rapeseed oil of corresponding parts by weight, are poured into crock cylinder
Stir evenly, be transferred to afterwards in container and carry out slow boiling and boil, what is shown during boiling vaporific becomes somber by white
Color is preferred（The volatilization of moisture）, load after being cooled down from fire in container, oil sealing sealing upper cover.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (7)
1. a kind of thick chilli sauce, it is characterised in that including following components in parts by weight：22-24 parts of soya bean, 11-13 parts of flour, food
With 6-8 parts of salt, extra dry red wine is towards capsicum 24-30 parts of day, 13-15 parts of garlic, 12-14 parts of ginger, 9-10 parts of rapeseed oil.
2. a kind of thick chilli sauce according to claim 1, it is characterised in that including following components in parts by weight：Soya bean 23
Part, 12 parts of flour, 7 parts of edible salt, extra dry red wine is towards 27 parts of day capsicum, 14 parts of garlic, 13 parts of ginger, 9 parts of rapeseed oil.
3. the preparation method of a kind of thick chilli sauce as described in claim 1-2 is any, it is characterised in that comprise the following steps：
S1, takes the soya bean of above-mentioned number to be bubbled open using cold water, when soya bean was steeped to the full stage, soya bean is pulled out and is put into food steamer
Water proof and steamed, natural cooling and is uniformly mixed with flour after the cooling period after taking-up, be uniformly layered on cauline leaf break to make its from
So fermentation；
S2, after the completion of fermentation, is drawn off being layered under the sun and shining to eighty per cant dry, above-mentioned gained is put into crock cylinder, is blended into
Salt water after cooling, is put under the sun and dries afterwards, until the color of material slowly becomes coffee color in crock cylinder；
S3, taking extra dry red wine, ginger and garlic peeling, clean, drain, and minces by hand, then takes above-mentioned weight towards day Capsicum crushing
Extra dry red wine after the crushing of number adds the white sugar and rapeseed oil of corresponding parts by weight, is together put into towards day capsicum, ginger and garlic
Into the crock cylinder in step S2, it is put into after stirring evenly in container and carries out slow boiling and boil, when emerging during boils
It is vaporific to stop heating when becoming light/dark balance by white, tinning after being cooled down from fire, oil sealing rear sealing cover upper cover.
4. the preparation method of a kind of thick chilli sauce as described in claim 3 is any, it is characterised in that fermentation temperature controls in step S1
Between 30-35 DEG C, fermentation time is 5 days.
5. the preparation method of a kind of thick chilli sauce as described in claim 3 is any, it is characterised in that the salt water in step S2, is
Boiled after adding edible salt in pure water, the weight ratio of edible salt and pure water is 6-8:100.
6. the preparation method of a kind of thick chilli sauce as described in claim 3 is any, it is characterised in that the dosage of the salt water is Huang
2.7 times of beans and flour quality sum.
7. the preparation method of a kind of thick chilli sauce as described in claim 3 is any, it is characterised in that in step S2 during drying
If meeting to the rainy day, it is necessary to crock cylinder cap is lived, prevent rainwater from entering in crock cylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810020279.8A CN107981220A (en) | 2018-01-09 | 2018-01-09 | A kind of thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810020279.8A CN107981220A (en) | 2018-01-09 | 2018-01-09 | A kind of thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107981220A true CN107981220A (en) | 2018-05-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810020279.8A Pending CN107981220A (en) | 2018-01-09 | 2018-01-09 | A kind of thick chilli sauce and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283780A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Hot flavour bean paste and preparation method thereof |
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
-
2018
- 2018-01-09 CN CN201810020279.8A patent/CN107981220A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283780A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Hot flavour bean paste and preparation method thereof |
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
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Application publication date: 20180504 |