CN108112968A - A kind of thick chilli sauce and preparation method - Google Patents

Abstract

The present invention discloses a kind of thick chilli sauce and preparation method, and the wherein thick chilli sauce includes the raw material of following parts by weight：70 80 parts of green pepper of rice, 20 25 parts of mashed garlic, 10 15 parts of white sugar, 8 10 parts of salt, 58 parts of light-coloured vinegar, 26 parts of sesame oil, 46 parts of corn flour, 0.1 0.2 parts of polysaccharides, 0.1 0.3 parts of Hawthorn Polysaccharides, 12 parts of cassia bark, its preparation method includes：The advantages of crushing, ultrasonication, filtering, fermentation, four big steps, the thick chilli sauce that technical solution of the present invention obtains has nutritive value height, in good taste, low manufacture cost, meanwhile, it is capable to which supplementing human body needs multivitamin, is suitble to large-scale production and application.

Description

A kind of chili sauce and preparation method thereof

technical field

The invention relates to the field of chili sauce production, in particular to chili sauce and a preparation method thereof.

Background technique

Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. Most of them are in Hunan, and there are two kinds of oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. Chili sauce is taken from high-quality chili. It is made after washing, fine selection, crushing and boiling. Therefore, the color is bright red, and the red color of chili sauce comes from the true color of chili. In the cooking process, it has the characteristics of coloring and good sense, which makes people have a strong sense of appetite. Pepper is pungent and warm, can lower body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect; the active ingredient of pepper, capsaicin, is an antioxidant substance, which can prevent the metabolism of relevant cells, thereby terminating The cancerous process of cell tissue can reduce the incidence of cancer cells; chili can increase appetite and help digestion: the strong spicy taste of chili can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion. Capsaicin can promote the metabolism of fat, prevent the accumulation of fat in the body, and is beneficial to reduce fat, lose weight and prevent diseases.

Based on the deliciousness of chili sauce, a series of studies on chili sauce and improvement of production process have been reported successively as Chinese Patent No. CN. Delicious, but the nutrients in the chili are not fully released, resulting in insufficient nutrient absorption by the human body after eating. Aiming at the deficiencies existing in the prior art, there is no effective way to solve it so far.

Contents of the invention

(1) Solved technical problems

Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a chili sauce and a preparation method. The chili sauce obtained by the technical solution of the present invention has the advantages of high nutritional value, good taste, and low production cost, and at the same time, can supplement various Vitamins, suitable for large-scale production applications.

(2) Technical solutions

To achieve the above object, the present invention is achieved through the following technical solutions:

A chili sauce, characterized in that it comprises the following raw materials in parts by weight: 70-80 parts of rice pepper, 20-25 parts of mashed garlic, 10-15 parts of white sugar, 8-10 parts of table salt, 5-8 parts of white vinegar, and 2-2 parts of sesame oil. 6 parts, 4-6 parts of corn flour, 0.1-0.2 part of wolfberry polysaccharide, 0.1-0.3 part of hawthorn polysaccharide, 1-2 part of cinnamon bark; the preparation method of said chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After adding the polysaccharide, stir for 1.5-2 hours and then stand still;

(2) Ultrasonic wall breaking: Insert the ultrasonic vibrating rod into the container in step (1), and perform ultrasonic vibration for 1-2 hours. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends. Get chili powder and chili juice;

(3) Filtration: filter the chili mince and chili juice in step (2), separate the chili mince from the chili juice, reserve the chili juice, add the chili mince into the container and continue ultrasonic vibration for 1-1.5h, then put the spare After the chili juice is added and mixed, put it under ultraviolet light for 1-2 hours to obtain the semi-finished chili sauce;

(4) Fermentation: Add appropriate amount of yeast extract and rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

Preferably, the chili sauce includes the following raw materials in parts by weight: 80 parts of rice pepper, 25 parts of mashed garlic, 15 parts of white sugar, 8 parts of table salt, 5 parts of white vinegar, 2 parts of sesame oil, 6 parts of corn flour, and 0.2 part of wolfberry polysaccharide , 0.3 parts of hawthorn polysaccharide, 1 part of cinnamon.

Preferably, the chili sauce includes the following raw materials in parts by weight: 70 parts of rice pepper, 20 parts of mashed garlic, 10 parts of white sugar, 10 parts of table salt, 8 parts of white vinegar, 6 parts of sesame oil, 4 parts of corn flour, 0.1 part of wolfberry polysaccharide, Hawthorn polysaccharide 0.1 part, cinnamon 2 parts.

Preferably, in the step (2), insert an ultrasonic vibrating rod into the container in step (1), perform ultrasonic vibration for 1 hour, pass N ₂ into the container during the ultrasonic vibration, and control the flow rate of N ₂ until the end of the ultrasonic vibration , to get minced chili and chili juice.

Preferably, in the step (3), the minced chili and the chili juice in the step (2) are filtered, the minced chili is separated from the juice, and the juice is used for later use, and the minced chili is added to the container to continue ultrasonic vibration for 1.5 hours, After adding the standby chili juice and mixing it, put it under the ultraviolet light for 2 hours to obtain the semi-finished product of chili sauce.

Preferably, 0.05 part of yeast and 0.01 part of rice koji are added in the step (4).

Beneficial effect

The invention discloses a chili sauce and a preparation method thereof. Lycium barbarum polysaccharides and hawthorn polysaccharides in component materials can improve human immunity and promote digestion. Corn flour contains a large amount of ergosterol, which is converted into vitamin C after subsequent ultraviolet light treatment. D, vitamin D plays an important role in human bone metabolism, effectively promotes the body's absorption of calcium and strengthens bones.

The ultrasonic wall-breaking operation in the preparation method is to insert an ultrasonic vibrating rod into the pepper, and the plant cell wall in the pepper tissue is broken by ultrasonic vibration under the action of ultrasonic vibration, and after the plant cell loses the protective barrier of the cell wall, the nutrients in the cell Fully into the chili juice. However, the traditional crushing and chopping methods cannot break down the plant cell wall, and the nutrients in the pepper plant cells cannot be fully dissolved in the pepper juice, and are finally fully absorbed and utilized by the human body. Pass N ₂ at the same time of ultrasonic vibration, under the action of N ₂ flow, the pepper juice continuously forms vacuoles, and the vacuoles continuously infiltrate the surface of pepper plant tissue under the action of air flow, and serve as the propagation medium of ultrasonic vibration waves, which promotes the cell wall breaking of pepper tissue more full. At the same time, under the action of the N ₂ flow, the residual oxygen in the tissue can be driven away after the pepper tissue cells are damaged, providing a better fermentation environment for subsequent fermentation.

At the same time, the ultraviolet light operation in step (3) can not only kill the bacteria in the pepper, but also promote the conversion of ergosterol in the corn flour into vitamin D for absorption and utilization by the human body.

Detailed ways

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the present invention Examples, not all examples. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Example 1:

A chili sauce, comprising the following raw materials in parts by weight: 80 parts of rice pepper, 25 parts of mashed garlic, 15 parts of white sugar, 8 parts of table salt, 5 parts of white vinegar, 2 parts of sesame oil, 6 parts of corn flour, 0.2 part of wolfberry polysaccharide, 0.3 part of hawthorn polysaccharide part, 1 part of cassia bark; the preparation method of described this chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After the polysaccharide is added, stir for 1.5 hours and then stand still;

(2) Ultrasonic wall breaking: insert the ultrasonic vibrating rod into the container in step (1), and perform ultrasonic vibration for 1 hour. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends, and the pepper is obtained. mince and chili juice;

(3) Filtration: filter the chili powder and chili juice in step (2), separate the chili powder from the chili juice, and reserve the chili juice for later use. After adding and mixing, put it under ultraviolet light for 2 hours to obtain the semi-finished chili sauce;

(4) Fermentation: Add 0.05 part of yeast and 0.01 part of rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

Example 2:

A chili sauce, comprising the following raw materials in parts by weight: 70 parts of rice pepper, 20 parts of mashed garlic, 10 parts of white sugar, 10 parts of table salt, 8 parts of white vinegar, 6 parts of sesame oil, 4 parts of corn flour, 0.1 part of wolfberry polysaccharide, 0.1 part of hawthorn polysaccharide part, 2 parts of cassia bark; the preparation method of described this chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After the polysaccharide is added, stir for 2 hours and then stand still;

(2) Ultrasonic wall breaking: Insert the ultrasonic vibrating rod into the container in step (1), and vibrate ultrasonically for 1.5 hours. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends, and the obtained minced chili and chili juice;

(3) Filtration: filter the chili mince and chili juice in step (2), separate the chili mince from the chili juice, reserve the chili juice, put the chili mince into the container and continue ultrasonic vibration for 1 hour, then add the spare chili juice After mixing, put it under ultraviolet light for 1 hour to obtain the semi-finished product of chili sauce;

(4) Fermentation: Add 0.05 part of yeast and 0.01 part of rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

Embodiment 3:

A chili sauce, comprising the following raw materials in parts by weight: 73 parts of rice pepper, 20 parts of mashed garlic, 10 parts of white sugar, 10 parts of table salt, 8 parts of white vinegar, 6 parts of sesame oil, 5 parts of corn flour, 0.2 parts of wolfberry polysaccharide, 0.1 part of hawthorn polysaccharide part, 2 parts of cassia bark; the preparation method of described this chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After the polysaccharide is added, stir for 2 hours and then stand still;

(2) Ultrasonic wall breaking: Insert the ultrasonic vibrating rod into the container in step (1), and vibrate ultrasonically for 1.5 hours. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends, and the obtained minced chili and chili juice;

(3) Filtration: filter the chili mince and chili juice in step (2), separate the chili mince from the chili juice, reserve the chili juice, put the chili mince into the container and continue ultrasonic vibration for 1 hour, then add the spare chili juice After mixing, put it under ultraviolet light for 1.5 hours to obtain the semi-finished product of chili sauce;

(4) Fermentation: Add 0.05 part of yeast and 0.01 part of rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

Embodiment 4:

A chili sauce, comprising the following raw materials in parts by weight: 75 parts of rice pepper, 22 parts of mashed garlic, 13 parts of white sugar, 8 parts of table salt, 8 parts of white vinegar, 4 parts of sesame oil, 5 parts of corn flour, 0.1 part of wolfberry polysaccharide, 0.2 part of hawthorn polysaccharide part, 1 part of cassia bark; the preparation method of described this chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After the polysaccharide is added, stir for 1.5 hours and then stand still;

(2) Ultrasonic wall breaking: insert the ultrasonic vibrating rod into the container in step (1), and perform ultrasonic vibration for 1 hour. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends, and the pepper is obtained. mince and chili juice;

(3) Filtration: filter the chili powder and chili juice in step (2), separate the chili powder from the chili juice, and reserve the chili juice for later use. After adding and mixing, put it under ultraviolet light for 2 hours to obtain the semi-finished chili sauce;

(4) Fermentation: Add 0.05 part of yeast and 0.01 part of rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

Embodiment 5:

A chili sauce, comprising the following raw materials in parts by weight: 75 parts of rice pepper, 22 parts of mashed garlic, 12 parts of white sugar, 9 parts of table salt, 12 parts of white vinegar, 4 parts of sesame oil, 4 parts of corn flour, 0.1 part of wolfberry polysaccharide, 0.1 part of hawthorn polysaccharide part, 2 parts of cassia bark; the preparation method of described this chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After the polysaccharide is added, stir for 2 hours and then stand still;

(2) Ultrasonic wall breaking: Insert the ultrasonic vibrating rod into the container in step (1), and vibrate ultrasonically for 1.5 hours. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends, and the obtained minced chili and chili juice;

(3) Filtration: filter the chili mince and chili juice in step (2), separate the chili mince from the chili juice, reserve the chili juice, put the chili mince into the container and continue ultrasonic vibration for 1 hour, then add the spare chili juice After mixing, put it under ultraviolet light for 2 hours to obtain the semi-finished product of chili sauce;

(4) Fermentation: Add 0.05 part of yeast and 0.01 part of rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

Embodiment 6:

A chili sauce, comprising the following raw materials in parts by weight: 78 parts of rice pepper, 24 parts of mashed garlic, 14 parts of white sugar, 9 parts of table salt, 12 parts of white vinegar, 4 parts of sesame oil, 5 parts of corn flour, 0.2 part of wolfberry polysaccharide, 0.2 part of hawthorn polysaccharide part, 2 parts of cassia bark; the preparation method of described this chili sauce comprises the following steps:

(1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After the polysaccharide is added, stir for 1.5 hours and then stand still;

(2) Ultrasonic wall breaking: Insert the ultrasonic vibrating rod into the container in step (1), and vibrate ultrasonically for 1.5 hours. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends, and the obtained minced chili and chili juice;

(3) Filtration: filter the chili mince and chili juice in step (2), separate the chili mince from the chili juice, reserve the chili juice, put the chili mince into the container and continue ultrasonic vibration for 1 hour, then add the spare chili juice After mixing, put it under ultraviolet light for 2 hours to obtain the semi-finished product of chili sauce;

(4) Fermentation: Add 0.05 part of yeast and 0.01 part of rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce.

It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply that there is a relationship between these entities or operations. There is no such actual relationship or order between them. Furthermore, the term "comprises", "comprises" or any other variation thereof is intended to cover a non-exclusive inclusion such that a process, method, article, or apparatus comprising a set of elements includes not only those elements, but also includes elements not expressly listed. other elements of or also include elements inherent in such a process, method, article, or device. The inclusion of an element defined by the phrase "comprising a" does not, without more limitations, exclude the presence of additional identical elements in the process, method, article, or apparatus comprising said element.

The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: it can still be described in the foregoing embodiments. Modifications are made to the recorded technical solutions, or equivalent replacements are made to some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (6)

1. A chili sauce, characterized in that it comprises the following raw materials in parts by weight: 70-80 parts of rice pepper, 20-25 parts of mashed garlic, 10-15 parts of white sugar, 8-10 parts of table salt, 5-8 parts of white vinegar, sesame oil 2-6 parts, 4-6 parts of corn flour, 0.1-0.2 part of wolfberry polysaccharide, 0.1-0.3 part of hawthorn polysaccharide, 1-2 part of cinnamon bark; the preparation method of said chili sauce comprises the following steps: (1) Crushing: Weigh rice pepper, garlic paste, corn flour, and cinnamon bark according to the weight component raw materials, wash and chop them, and put them into a container. After adding the polysaccharide, stir for 1.5-2 hours and then stand still; (2) Ultrasonic wall breaking: Insert the ultrasonic vibrating rod into the container in step (1), and perform ultrasonic vibration for 1-2 hours. During the ultrasonic vibration, N ₂ is passed into the container, and the flow rate of N ₂ is controlled until the ultrasonic vibration ends. Get chili powder and chili juice; (3) Filtration: filter the chili mince and chili juice in step (2), separate the chili mince from the chili juice, reserve the chili juice, add the chili mince into the container and continue ultrasonic vibration for 1-1.5h, then put the spare After the chili juice is added and mixed, put it under ultraviolet light for 1-2 hours to obtain the semi-finished chili sauce; (4) Fermentation: Add appropriate amount of yeast extract and rice koji to the semi-finished product of chili sauce in step (3), seal the container, ferment until mature to obtain the finished product of chili sauce. 2. The chili sauce according to claim 1, characterized in that it comprises the following raw materials in parts by weight: 80 parts of rice pepper, 25 parts of mashed garlic, 15 parts of white sugar, 8 parts of table salt, 5 parts of white vinegar, 2 parts of sesame oil, corn flour 6 parts, 0.2 part of wolfberry polysaccharide, 0.3 part of hawthorn polysaccharide, 1 part of cinnamon. 3. The chili sauce according to claim 1, characterized in that it comprises the following raw materials in parts by weight: 70 parts of rice pepper, 20 parts of mashed garlic, 10 parts of white sugar, 10 parts of table salt, 8 parts of white vinegar, 6 parts of sesame oil, corn flour 4 parts, 0.1 part of wolfberry polysaccharide, 0.1 part of hawthorn polysaccharide, 2 parts of cinnamon. 4. chili sauce according to claim 1, is characterized in that, in described step (2), ultrasonic vibrating rod is inserted in the container in step (1), ultrasonic vibration 1h, pass through in the container in the ultrasonic vibration process. Inject N ₂ and control the flow rate of N ₂ until the end of the ultrasonic vibration to obtain minced pepper and pepper juice. 5. chili sauce according to claim 1, is characterized in that, in described step (3), the minced capsicum and capsicum juice in step (2) are filtered, and minced capsicum is separated from capsicum juice, and capsicum juice is for subsequent use, Add minced chili powder into the container and continue ultrasonic vibration for 1.5 hours, then add spare chili juice for mixing, put it under ultraviolet light for 2 hours, and obtain a semi-finished chili sauce. 6. chili sauce according to claim 1, is characterized in that, adds the yeast of 0.05 part and the rice koji of 0.01 part in the described step (4).