CN108065332A - A kind of green onion fragrant spicy catsup and preparation method thereof - Google Patents
A kind of green onion fragrant spicy catsup and preparation method thereof Download PDFInfo
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- CN108065332A CN108065332A CN201810102887.3A CN201810102887A CN108065332A CN 108065332 A CN108065332 A CN 108065332A CN 201810102887 A CN201810102887 A CN 201810102887A CN 108065332 A CN108065332 A CN 108065332A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—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
- 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
-
- 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 present invention provides a kind of green onion fragrant spicy catsup and preparation method thereof, the green onion fragrant spicy catsup is made of the raw material of following mass percentage：Chopped hot pepper 12~17%, shrimp mud 2~3.5%, sweet corn kernel 3~5%, perilla leaf 0.2~0.5%, Rosa roxburghii Tratt 0.8~1.6%, yellow rice wine 0.2~0.7%, lemon juice 0.2~0.5%, salt 0.5~1%, chive 2~3%, spiceleaf 0.3~0.8%, illiciumverum 0.3~0.8%, edible vegetable oil 18~26%, surplus are catsup；Green onion fragrant spicy catsup nutritive value that the present invention is prepared is high, vinegar-pepper fresh and sweet, you can and use and eat and direct-edible as flavoring, it is health delicious.
Description
Technical field
The present invention relates to flavoring technical fields, and in particular to a kind of green onion fragrant spicy catsup and preparation method thereof.
Background technology
Chopped hot pepper is peppery for a kind of chilli products that can directly eat, taste made of raw material with fresh chilli, salt etc.
And it is fresh salty, mouthfeel is laid particular stress on.Chopped hot pepper be the ground such as Hunan, Hubei, Sichuan love eat it is a kind of with preserving hot pepper into salted vegetables, can be direct
It is edible, it can also be processed into vegetable etc..Chopped hot pepper be look good, smell good and taste good, biological preservation, the natural green food without preservative.
Tomato is also known as " tomato ", Solanaceae tomato platymiscium, has the dual identity of fruits and vegetables and nutritional ingredient is rich
Richness comprising vitamin, protein, organic acid, sugar etc., also has the minerals of the needed by human body such as Ca, Fe, Na, P, K, is rich in
Lycopene antioxidant is very strong, is 100 times of vitamin E.Tomato not only provides various required nutritional ingredients for people, and
And also there are different physiological roles.It is reported that large amounts of food tomato and tomato product can reduce and suffer from prostate cancer, breast cancer, stomach
The risk of cancer and angiocardiopathy can also improve immunity.
Catsup is the sauce shape concentrated product of fresh tomato, is most invented earlier than 19th century by Chinese.In cerise sauce body, tool
The peculiar taste of tomato is a kind of featured flavouring, generally not immediate access.Catsup is by ripe Fructus Lycopersici esculenti through broken
It is broken, be beaten, go to allowance for bark with after the thick and stiff substance such as seed, concentrated, tinning is sterilized.In catsup in addition to lycopene also
There are B family vitamin, dietary fiber, minerals, protein and natural pectin etc. to compare with fresh tomato, the battalion in catsup
It forms and point is easier to be absorbed by the body.Catsup is deep to be liked by everybody, but with the continuous improvement of people's living standards, to not
Demand with the thick chilli sauce of taste is increasing, therefore develops a kind of new varieties thick chilli sauce of nutrition deliciousness with larger market
Prospect.
The content of the invention
It is an object of the invention to provide a kind of green onion fragrant spicy catsup and preparation method thereof, the green onion fragrant spicy being prepared
Catsup nutritive value is high, vinegar-pepper fresh and sweet, you can and use and eat and direct-edible as flavoring, it is health delicious.
In order to achieve the above object, the present invention is achieved by the following technical programs：
A kind of green onion fragrant spicy catsup, is made of the raw material of following mass percentage：Chopped hot pepper 12~17%, shrimp mud 2
~3.5%, sweet corn kernel 3~5%, perilla leaf 0.2~0.5%, Rosa roxburghii Tratt 0.8~1.6%, yellow rice wine 0.2~0.7%, lemon juice
0.2~0.5%, salt 0.5~1%, chive 2~3%, spiceleaf 0.3~0.8%, illiciumverum 0.3~0.8%, edible vegetable oil 18
~26%, surplus is catsup.
Preferably, the green onion fragrant spicy catsup is made of the raw material of following mass percentage：Chopped hot pepper 15%, shrimp mud
3%th, sweet corn kernel 4.5%, perilla leaf 0.3%, Rosa roxburghii Tratt 1.2%, yellow rice wine 0.5%, lemon juice 0.3%, salt 0.8%, chive
2.8%th, spiceleaf 0.5%, illiciumverum 0.5%, edible vegetable oil 23%, surplus are catsup.
Preferably, the shrimp mud is prepared by following methods：Raw material shrimp is cleaned, removes shrimp line, peels shrimp shell off, pull out
It drains, minces into the salt of addition shrimp shale amount 5~7% after mud, stir evenly to get shrimp mud.
Preferably, the chopped hot pepper is prepared by following methods：Moisture is dried after red sharp green pepper is cleaned, is minced；To broken
The ginger, 3~6% garlic powder, 7~10% salt of its quality 1.5~3% are added in capsicum, is put into after mixing
In container, to get chopped hot pepper after being placed 10~12 days at 20~28 DEG C after sealing.
Preferably, the edible vegetable oil is rapeseed oil or olive oil.
The preparation method of the above-mentioned green onion fragrant spicy catsup of the present invention, specifically includes following steps：
(1) chopped hot pepper, fresh sweet corn kernel, perilla leaf are respectively crushed into mud, juice is taken after Rosa roxburghii Tratt is squeezed the juice；It is peppery to chopping
Corn mud, perilla leaf mud, shrimp mud, Rosa roxburghi Juice are added in green pepper mud, stirs evenly, obtains mixture；
(2) edible vegetable oil is taken to be heated, Oil-temperature control adds in chive, spiceleaf, illiciumverum at 130~145 DEG C, until
Chive turns sallow, and chive, spiceleaf, illiciumverum are pulled out, addition mixture, after 4~6min of frying, adds in yellow rice wine, lemon juice, frying
1~2min, add in catsup, salt, at 100~125 DEG C frying stir evenly, it is off the pot after green onion fragrant spicy catsup；
(3) the green onion fragrant spicy catsup in step (2) is dispensed after the 12min that sterilizes at 100 DEG C, you can.
The beneficial effects of the invention are as follows：Green onion fragrant spicy catsup of the present invention, chopped hot pepper and catsup are combined together, can
Making catsup, the shrimp mud of addition can effectively enhance body immunity with unique vinegar-pepper taste, and to appetizing resolving sputum, alleviation nerve
Weak to have good effect, the sweet corn kernel nutritive value of addition is good, strong health-care function, and adds in shrimp mud and corn simultaneously
Grain cooperation, can make the delicate flavour of catsup enhance, enhance catsup proposes fresh effect.Using chive, spiceleaf, illiciumverum in food plant
It is fried in oil, the dense green onion perfume (or spice) vegetable oil of fragrance is can obtain, with reference to suitable perilla leaf, yellow rice wine, lemon juice, Rosa roxburghi Juice, is made kind
The fragrance of ketchup is dense.Green onion fragrant spicy catsup nutritive value in the present invention is high, vinegar-pepper fresh and sweet, you can be used as flavoring
It is edible and direct-edible, it is health delicious.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
All other embodiments obtained under the premise of creative work, belong to the scope of protection of the invention.
Embodiment 1：
A kind of green onion fragrant spicy catsup, is made of the raw material of following mass percentage：Chopped hot pepper 15%, shrimp mud 3%, sweet tea
Niblet 4.5%, perilla leaf 0.3%, Rosa roxburghii Tratt 1.2%, yellow rice wine 0.5%, lemon juice 0.3%, salt 0.8%, chive 2.8%,
Spiceleaf 0.5%, illiciumverum 0.5%, olive oil 23%, surplus are catsup.
Above-mentioned shrimp mud is prepared by following methods：Raw material shrimp is cleaned, removes shrimp line, peels shrimp shell off, pull out and drain, chop
The salt that shrimp shale amount 6% is added in after mud is broken into, is stirred evenly to get shrimp mud.
Above-mentioned chopped hot pepper is prepared by following methods：Moisture is dried after red sharp green pepper is cleaned, is minced；Add into broken capsicum
Enter the ginger, 5% garlic powder, 8% salt of its quality 2%, be put into after mixing in container, after sealing at 25 DEG C
To get chopped hot pepper after placing 10 days.
The preparation method of above-mentioned green onion fragrant spicy catsup, specifically includes following steps：
(1) chopped hot pepper, fresh sweet corn kernel, perilla leaf are respectively crushed into mud, juice is taken after Rosa roxburghii Tratt is squeezed the juice；It is peppery to chopping
Corn mud, perilla leaf mud, shrimp mud, Rosa roxburghi Juice are added in green pepper mud, stirs evenly, obtains mixture；
(2) olive oil is taken to be heated, Oil-temperature control adds in chive, spiceleaf, illiciumverum at 135 DEG C, until chive zoom
Huang pulls chive, spiceleaf, illiciumverum out, addition mixture, after frying 6min, adds in yellow rice wine, lemon juice, frying 1.5min is added in
Catsup, salt, at 110 DEG C frying stir evenly, it is off the pot after green onion fragrant spicy catsup；
(3) the green onion fragrant spicy catsup in step (2) is dispensed after the 12min that sterilizes at 100 DEG C, you can.
Embodiment 2：
A kind of green onion fragrant spicy catsup, is made of the raw material of following mass percentage：Chopped hot pepper 17%, shrimp mud 2%, sweet tea
Niblet 5%, perilla leaf 0.2%, Rosa roxburghii Tratt 1.6%, yellow rice wine 0.7%, lemon juice 0.2%, salt 0.5%, chive 3%, spiceleaf
0.8%th, illiciumverum 0.8%, rapeseed oil 26%, surplus are catsup.
Above-mentioned shrimp mud is prepared by following methods：Raw material shrimp is cleaned, removes shrimp line, peels shrimp shell off, pull out and drain, chop
The salt that shrimp shale amount 5% is added in after mud is broken into, is stirred evenly to get shrimp mud.
Above-mentioned chopped hot pepper is prepared by following methods：Moisture is dried after red sharp green pepper is cleaned, is minced；Add into broken capsicum
Enter the ginger, 3% garlic powder, 10% salt of its quality 1.5%, be put into after mixing in container, 20 after sealing
To get chopped hot pepper after being placed 12 days at DEG C.
The preparation method of above-mentioned green onion fragrant spicy catsup, specifically includes following steps：
(1) chopped hot pepper, fresh sweet corn kernel, perilla leaf are respectively crushed into mud, juice is taken after Rosa roxburghii Tratt is squeezed the juice；It is peppery to chopping
Corn mud, perilla leaf mud, shrimp mud, Rosa roxburghi Juice are added in green pepper mud, stirs evenly, obtains mixture；
(2) rapeseed oil is taken to be heated, Oil-temperature control adds in chive, spiceleaf, illiciumverum at 130 DEG C, until chive zoom
Huang pulls chive, spiceleaf, illiciumverum out, addition mixture, after frying 4min, adds in yellow rice wine, lemon juice, frying 2min, addition kind
Ketchup, salt, at 125 DEG C frying stir evenly, it is off the pot after green onion fragrant spicy catsup；
(3) the green onion fragrant spicy catsup in step (2) is dispensed after the 12min that sterilizes at 100 DEG C, you can.
Embodiment 3：
A kind of green onion fragrant spicy catsup, is made of the raw material of following mass percentage：Chopped hot pepper 12%, shrimp mud 3.5%,
Sweet corn kernel 3%, perilla leaf 0.5%, Rosa roxburghii Tratt 0.8%, yellow rice wine 0.2%, lemon juice 0.5%, salt 1%, chive 2%, spiceleaf
0.3%th, illiciumverum 0.3%, olive oil 18%, surplus are catsup.
Above-mentioned shrimp mud is prepared by following methods：Raw material shrimp is cleaned, removes shrimp line, peels shrimp shell off, pull out and drain, chop
The salt that shrimp shale amount 7% is added in after mud is broken into, is stirred evenly to get shrimp mud.
Above-mentioned chopped hot pepper is prepared by following methods：Moisture is dried after red sharp green pepper is cleaned, is minced；Add into broken capsicum
Enter the ginger, 6% garlic powder, 7% salt of its quality 3%, be put into after mixing in container, after sealing at 28 DEG C
To get chopped hot pepper after placing 11 days.
The preparation method of above-mentioned green onion fragrant spicy catsup, specifically includes following steps：
(1) chopped hot pepper, fresh sweet corn kernel, perilla leaf are respectively crushed into mud, juice is taken after Rosa roxburghii Tratt is squeezed the juice；It is peppery to chopping
Corn mud, perilla leaf mud, shrimp mud, Rosa roxburghi Juice are added in green pepper mud, stirs evenly, obtains mixture；
(2) olive oil is taken to be heated, Oil-temperature control adds in chive, spiceleaf, illiciumverum at 145 DEG C, until chive zoom
Huang pulls chive, spiceleaf, illiciumverum out, addition mixture, after frying 5min, adds in yellow rice wine, lemon juice, frying 1min, addition kind
Ketchup, salt, at 100 DEG C frying stir evenly, it is off the pot after green onion fragrant spicy catsup；
(3) the green onion fragrant spicy catsup in step (2) is dispensed after the 12min that sterilizes at 100 DEG C, you can.
Embodiment 4：
A kind of green onion fragrant spicy catsup, is made of the raw material of following mass percentage：Chopped hot pepper 16%, shrimp mud 3.5%,
Sweet corn kernel 3%, perilla leaf 0.4%, Rosa roxburghii Tratt 1%, yellow rice wine 0.5%, lemon juice 0.2%, salt 0.8%, chive 2.5%, perfume
Leaf 0.8%, illiciumverum 0.3%, olive oil 20%, surplus are catsup.
Shrimp mud, the preparation method of chopped hot pepper are the same as embodiment 1.
The preparation method of above-mentioned green onion fragrant spicy catsup is the same as embodiment 1.
Embodiment 5：
A kind of green onion fragrant spicy catsup, is made of the raw material of following mass percentage：Chopped hot pepper 14%, shrimp mud 3%, sweet tea
Niblet 3%, perilla leaf 0.4%, Rosa roxburghii Tratt 1.56%, yellow rice wine 0.7%, lemon juice 0.5%, salt 0.5%, chive 3%, spiceleaf
0.3%th, illiciumverum 0.6%, rapeseed oil 23%, surplus are catsup.
Shrimp mud, the preparation method of chopped hot pepper are the same as embodiment 2.
The preparation method of above-mentioned green onion fragrant spicy catsup is the same as embodiment 2.
Sensory evaluation：
The green onion fragrant spicy catsup made respectively using embodiment 1, embodiment 2, embodiment 3 is experiment material, subjects
For 100 employees of certain company (each 50 people of men and women), age 20-50 Sui, subject is without mouthfeel preference.Sense organ is carried out with reference to table 1 to comment
Valency using the average mark of each project in sense organ evaluating meter's (table 1) as the sensory evaluation score value of green onion fragrant spicy catsup, is used for
Judge the situation of green onion fragrant spicy catsup organoleptic quality.
1 product sensory evaluation result of table
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution recorded in example modifies or carries out equivalent substitution to which part technical characteristic；And these modification or
It replaces, the essence of appropriate technical solution is not made to depart from the spirit and scope of various embodiments of the present invention technical solution.
Claims (6)
1. a kind of green onion fragrant spicy catsup, which is characterized in that be made of the raw material of following mass percentage：Chopped hot pepper 12~
17%th, shrimp mud 2~3.5%, sweet corn kernel 3~5%, perilla leaf 0.2~0.5%, Rosa roxburghii Tratt 0.8~1.6%, yellow rice wine 0.2~
0.7%th, lemon juice 0.2~0.5%, salt 0.5~1%, chive 2~3%, spiceleaf 0.3~0.8%, illiciumverum 0.3~0.8%,
Edible vegetable oil 18~26%, surplus are catsup.
2. green onion fragrant spicy catsup as described in claim 1, which is characterized in that by the raw material system of following mass percentage
Into：Chopped hot pepper 15%, shrimp mud 3%, sweet corn kernel 4.5%, perilla leaf 0.3%, Rosa roxburghii Tratt 1.2%, yellow rice wine 0.5%, lemon juice
0.3%th, salt 0.8%, chive 2.8%, spiceleaf 0.5%, illiciumverum 0.5%, edible vegetable oil 23%, surplus are catsup.
3. green onion fragrant spicy catsup as described in claim 1, which is characterized in that the shrimp mud is prepared by following methods：
Raw material shrimp is cleaned, removes shrimp line, peels shrimp shell off, pull out and drain, the salt of addition shrimp shale amount 5~7% after mud is minced into, stirs
It mixes uniformly to get shrimp mud.
4. green onion fragrant spicy catsup as described in claim 1, which is characterized in that the chopped hot pepper is prepared by following methods
It arrives：Moisture is dried after red sharp green pepper is cleaned, is minced；Added in into broken capsicum its quality 1.5~3% ginger, 3~6%
Garlic powder, 7~10% salt, are put into container after mixing, after being placed 10~12 days at 20~28 DEG C after sealing, i.e.,
Obtain chopped hot pepper.
5. green onion fragrant spicy catsup as described in claim 1, which is characterized in that the edible vegetable oil is rapeseed oil or olive
Oil.
It is 6. a kind of such as the preparation method of Claims 1 to 5 any one of them green onion fragrant spicy catsup, which is characterized in that specific
Comprise the following steps：
(1) chopped hot pepper, fresh sweet corn kernel, perilla leaf are respectively crushed into mud, juice is taken after Rosa roxburghii Tratt is squeezed the juice；To chopped hot pepper mud
Middle addition corn mud, perilla leaf mud, shrimp mud, Rosa roxburghi Juice, stir evenly, obtain mixture；
(2) edible vegetable oil is taken to be heated, Oil-temperature control adds in chive, spiceleaf, illiciumverum at 130~145 DEG C, until chive
Turn sallow, chive, spiceleaf, illiciumverum are pulled out, add in mixture, after 4~6min of frying, add in yellow rice wine, lemon juice, frying 1~
2min, add in catsup, salt, at 100~125 DEG C frying stir evenly, it is off the pot after green onion fragrant spicy catsup；
(3) the green onion fragrant spicy catsup in step (2) is dispensed after the 12min that sterilizes at 100 DEG C, you can.
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