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

A kind of thick chilli sauce and preparation method Download PDF

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Publication number
CN108112968A
CN108112968A CN201810123206.1A CN201810123206A CN108112968A CN 108112968 A CN108112968 A CN 108112968A CN 201810123206 A CN201810123206 A CN 201810123206A CN 108112968 A CN108112968 A CN 108112968A
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parts
chilli sauce
thick chilli
tabasco
ultrasonic vibration
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Inventor
王浩
王健
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ANHUI HUAAN FOOD Co Ltd
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ANHUI HUAAN FOOD Co Ltd
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Priority to CN201810123206.1A priority Critical patent/CN108112968A/en
Publication of CN108112968A publication Critical patent/CN108112968A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultra-violet light
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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 thick chilli sauce and preparation method
Technical field
The present invention relates to thick chilli sauce manufacturing fields, are specifically a kind of thick chilli sauce and preparation method.
Background technology
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table.It is more using Hunan, there is oily system With two kinds of water system.Oil system is made of sesame oil and capsicum, and color is scarlet, floats one layer of sesame oil above, is easily preserved.Capsicum Sauce takes from excellent capsicum.By elutriation, sorting, broken boil.Therefore color and luster is scarlet, and the red of thick chilli sauce comes from capsicum True qualities.Have the characteristics that colouring, sense organ are good in gastronomical process, make one a kind of strong appetite sense.Capsicum pungent-warm, energy Body temperature is enough reduced by sweating, and alleviates myalgia, therefore with stronger antipyretic effect;The active ingredient of capsicum Capsaicine is a kind of antioxidant, it can prevent the metabolism in relation to cell, so as to terminate the Carcinogenesis of cell tissue, Reduce the incidence of cancer cell;Capsicum has increase appetite, helps digest:Capsicum strong fragrant spicy energy saliva stimulating and stomach The secretion of liquid increases appetite, promotes intestines peristalsis, helps digest, the capsaicine contained by capsicum, can promote the new old generation of fat It thanks, prevents body fat from accumulating, be conducive to lowering blood-fat and reducing weight diseases prevention.
Tasty based on thick chilli sauce, one is that class is reported as in succession on the improved research of thick chilli sauce and manufacture craft State Patent No. CN.20131029277.5, open one kind " thick chilli sauce and preparation method thereof ", is obtained by the technical solution Thick chilli sauce is more tasty, but the nutriment in capsicum causes human body to eat rear nutrient absorption and be not enough because of not fully outflow. In view of the deficienciess of the prior art, there is not a kind of implementation effective manner solution so far.
The content of the invention
(1) the technical issues of solving
In view of the deficiency of the prior art, the present invention provides a kind of thick chilli sauce and preparation method, the technology of the present invention The advantages of thick chilli sauce that scheme obtains has nutritive value height, in good taste, low manufacture cost, meanwhile, it is capable to supplement human body needs Multivitamin is suitble to large-scale production and application.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of thick chilli sauce, which is characterized in that include the raw material of following parts by weight:Rice 70-80 part of green pepper, 20-25 parts of mashed garlic, in vain 10-15 parts sugared, 8-10 parts of salt, 5-8 parts of light-coloured vinegar, 2-6 parts of sesame oil, 4-6 parts of corn flour, 0.1-0.2 parts of polysaccharides, hawthorn 0.1-0.3 parts of polysaccharide, 1-2 parts of cassia bark;The preparation method of the thick chilli sauce comprises the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 1.5-2h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1-2h, ultrasonic vibration N is passed through into container in the process2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1-1.5h, spare Tabasco is added in after mixing, is put ultraviolet lamp After lower ultraviolet lighting 1-2h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Suitable yeastex and meter Qu, container sealing, hair are added in into the thick chilli sauce semi-finished product in step (3) Ferment, until maturation obtains thick chilli sauce finished product.
Preferably, the thick chilli sauce includes the raw material of following parts by weight:80 parts of green pepper of rice, 25 parts of mashed garlic, 15 parts of white sugar, food 8 parts of salt, 5 parts of light-coloured vinegar, 2 parts of sesame oil, 6 parts of corn flour powder, 0.2 part of polysaccharides, 0.3 part of Hawthorn Polysaccharides, 1 part of cassia bark.
Preferably, the thick chilli sauce includes the raw material of following parts by weight:70 parts of green pepper of rice, 20 parts of mashed garlic, 10 parts of white sugar, food 10 parts of salt, 8 parts of light-coloured vinegar, 6 parts of sesame oil, 4 parts of corn flour, 0.1 part of polysaccharides, 0.1 part of Hawthorn Polysaccharides, 2 parts of cassia bark.
Preferably, ultrasonic vibration stick is inserted into the container in step (1) in the step (2), ultrasonic vibration 1h, surpassed N is passed through into container during acoustic vibration2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco.
Preferably, the capsicum powder in step (2) and Tabasco are filtered in the step (3), capsicum powder and capsicum Juice separates, and Tabasco is spare, and capsicum powder is added in container after continuation ultrasonic vibration 1.5h, and spare Tabasco is added in mixing Afterwards, put under ultraviolet lamp after ultraviolet lighting 2h, obtain thick chilli sauce semi-finished product.
Preferably, the middle yeast for adding in 0.05 part of the step (4) and 0.01 part of meter Qu.
Advantageous effect
The present invention disclose a kind of thick chilli sauce and preparation method, and the polysaccharides and Hawthorn Polysaccharides in component material have raising Human immunological competence and promotion digest, and containing a large amount of ergosterols in corn flour, ergosterol is handled through follow-up ultraviolet lighting to be turned Change vitamin D into, vitamin D plays an important roll for human body bone metabolism, effectively facilitates absorption of the human body to calcium, enhances bone Bone.
Ultrasonication operation in preparation method is that ultrasonic vibration stick is inserted into capsicum, peppery under ultrasonic vibration effect Plant cell wall in green pepper tissue is ruptured by ultrasonic vibration, after plant cell loses the protective barrier of cell membrane, cell Interior nutriment is well into Tabasco.And traditional crushing and mince, it can not realize plant cell wall breaking, so it is peppery Nutriment in green pepper plant cell can not be substantially dissolved in capsicum juice, finally fully absorb utilization by human body.In ultrasound Lead to N while vibrations2, in N2Under stream effect, capsicum juice constantly forms vacuole, and vacuole is constantly infiltrated under airflow function peppery Green pepper plant tissue surface as the propagation medium of ultrasonic vibration ripple, promotes capsicum histocyte broken wall more abundant.Simultaneously in N2 , can be by after capsicum histocyte breakage under stream effect, remaining oxygen is driven away in tissue, is provided for subsequent fermentation and is preferably sent out Ferment environment.
Meanwhile step (3) carries out ultraviolet lighting operation, can not only kill the bacterium in capsicum, also promote in corn flour Ergosterol be converted into vitamin D, for absorption of human body utilize.
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 thick chilli sauce includes the raw material of following parts by weight:It is 80 parts of green pepper of rice, 25 parts of mashed garlic, 15 parts of white sugar, 8 parts of salt, white 5 parts of vinegar, 2 parts of sesame oil, 6 parts of corn flour, 0.2 part of polysaccharides, 0.3 part of Hawthorn Polysaccharides, 1 part of cassia bark;The thick chilli sauce Preparation method comprises the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 1.5h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1h, ultrasonic vibration mistake N is passed through in journey into container2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1.5h, spare Tabasco is added in after mixing, put under ultraviolet lamp After ultraviolet lighting 2h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Into the thick chilli sauce semi-finished product in step (3), the yeast and 0.01 part of meter Qu of 0.05 part of addition, hold Device seals, fermentation, until maturation obtains thick chilli sauce finished product.
Embodiment 2:
A kind of thick chilli sauce includes the raw material of following parts by weight:Rice 70 parts of green pepper, 20 parts of mashed garlic, 10 parts of white sugar, 10 parts of salt, 8 parts of light-coloured vinegar, 6 parts of sesame oil, 4 parts of corn flour, 0.1 part of polysaccharides, 0.1 part of Hawthorn Polysaccharides, 2 parts of cassia bark;The described thick chilli sauce Preparation method comprise the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 2h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1.5h, ultrasonic vibration N is passed through into container in the process2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1h, after spare Tabasco is added in mixing, is put purple under ultraviolet lamp After outer illumination 1h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Into the thick chilli sauce semi-finished product in step (3), the yeast and 0.01 part of meter Qu of 0.05 part of addition, hold Device seals, fermentation, until maturation obtains thick chilli sauce finished product.
Embodiment 3:
A kind of thick chilli sauce includes the raw material of following parts by weight:Rice 73 parts of green pepper, 20 parts of mashed garlic, 10 parts of white sugar, 10 parts of salt, 8 parts of light-coloured vinegar, 6 parts of sesame oil, 5 parts of corn flour, 0.2 part of polysaccharides, 0.1 part of Hawthorn Polysaccharides, 2 parts of cassia bark;The described thick chilli sauce Preparation method comprise the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 2h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1.5h, ultrasonic vibration N is passed through into container in the process2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1h, after spare Tabasco is added in mixing, is put purple under ultraviolet lamp After outer illumination 1.5h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Into the thick chilli sauce semi-finished product in step (3), the yeast and 0.01 part of meter Qu of 0.05 part of addition, hold Device seals, fermentation, until maturation obtains thick chilli sauce finished product.
Embodiment 4:
A kind of thick chilli sauce includes the raw material of following parts by weight:It is 75 parts of green pepper of rice, 22 parts of mashed garlic, 13 parts of white sugar, 8 parts of salt, white 8 parts of vinegar, 4 parts of sesame oil, 5 parts of corn flour, 0.1 part of polysaccharides, 0.2 part of Hawthorn Polysaccharides, 1 part of cassia bark;The thick chilli sauce Preparation method comprises the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 1.5h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1h, ultrasonic vibration mistake N is passed through in journey into container2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1.5h, spare Tabasco is added in after mixing, put under ultraviolet lamp After ultraviolet lighting 2h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Into the thick chilli sauce semi-finished product in step (3), the yeast and 0.01 part of meter Qu of 0.05 part of addition, hold Device seals, fermentation, until maturation obtains thick chilli sauce finished product.
Embodiment 5:
A kind of thick chilli sauce includes the raw material of following parts by weight:It is 75 parts of green pepper of rice, 22 parts of mashed garlic, 12 parts of white sugar, 9 parts of salt, white 12 parts of vinegar, 4 parts of sesame oil, 4 parts of corn flour, 0.1 part of polysaccharides, 0.1 part of Hawthorn Polysaccharides, 2 parts of cassia bark;The thick chilli sauce Preparation method comprises the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 2h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1.5h, ultrasonic vibration N is passed through into container in the process2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1h, after spare Tabasco is added in mixing, is put purple under ultraviolet lamp After outer illumination 2h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Into the thick chilli sauce semi-finished product in step (3), the yeast and 0.01 part of meter Qu of 0.05 part of addition, hold Device seals, fermentation, until maturation obtains thick chilli sauce finished product.
Embodiment 6:
A kind of thick chilli sauce includes the raw material of following parts by weight:It is 78 parts of green pepper of rice, 24 parts of mashed garlic, 14 parts of white sugar, 9 parts of salt, white 12 parts of vinegar, 4 parts of sesame oil, 5 parts of corn flour, 0.2 part of polysaccharides, 0.2 part of Hawthorn Polysaccharides, 2 parts of cassia bark;The thick chilli sauce Preparation method comprises the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container In, it is stood after stirring 1.5h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1.5h, ultrasonic vibration N is passed through into container in the process2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, Tabasco Spare, capsicum powder is added in container after continuation ultrasonic vibration 1h, after spare Tabasco is added in mixing, is put purple under ultraviolet lamp After outer illumination 2h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Into the thick chilli sauce semi-finished product in step (3), the yeast and 0.01 part of meter Qu of 0.05 part of addition, hold Device seals, fermentation, until maturation obtains thick chilli sauce finished product.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to Non-exclusive inclusion, so that process, method, article or equipment including a series of elements not only will including those Element, but also including other elements that are not explicitly listed or further include as this process, method, article or equipment Intrinsic element.In the absence of more restrictions, the element limited including sentence "including a ...", it is not excluded that Also there are other identical elements in the process, method, article or apparatus that includes the element.
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 thick chilli sauce, which is characterized in that include the raw material of following parts by weight:70-80 parts of green pepper of rice, 20-25 parts of mashed garlic, white sugar 10-15 parts, 8-10 parts of salt, 5-8 parts of light-coloured vinegar, 2-6 parts of sesame oil, 4-6 parts of corn flour, 0.1-0.2 parts of polysaccharides, hawthorn it is more 0.1-0.3 parts sugared, 1-2 parts of cassia bark;The preparation method of the thick chilli sauce comprises the following steps:
(1) crush:Weigh a meter green pepper, mashed garlic, corn flour, cassia bark according to components by weight percent raw material, clean, mince after be put into container, It is stood after stirring 1.5-2h after the white sugar accordingly matched, salt, light-coloured vinegar, sesame oil, polysaccharides, Hawthorn Polysaccharides are added in;
(2) ultrasonication:Ultrasonic vibration stick is inserted into the container in step (1), ultrasonic vibration 1-2h, ultrasonic vibration process In N is passed through into container2, control N2Flow velocity until ultrasonic vibration terminates, obtains capsicum powder and Tabasco;
(3) filter:Capsicum powder in step (2) and Tabasco are filtered, capsicum powder is separated with Tabasco, and Tabasco is standby With capsicum powder is added in container after continuation ultrasonic vibration 1-1.5h, spare Tabasco is added in after mixing, put under ultraviolet lamp After ultraviolet lighting 1-2h, thick chilli sauce semi-finished product are obtained;
(4) ferment:Suitable yeastex and meter Qu are added in into the thick chilli sauce semi-finished product in step (3), container sealing is fermented, Until maturation obtains thick chilli sauce finished product.
2. thick chilli sauce according to claim 1, which is characterized in that include the raw material of following parts by weight:80 parts of green pepper of rice, mashed garlic 25 parts, 15 parts of white sugar, 8 parts of salt, 5 parts of light-coloured vinegar, 2 parts of sesame oil, 6 parts of corn flour, 0.2 part of polysaccharides, Hawthorn Polysaccharides 0.3 Part, 1 part of cassia bark.
3. thick chilli sauce according to claim 1, which is characterized in that include the raw material of following parts by weight:70 parts of green pepper of rice, mashed garlic 20 parts, 10 parts of white sugar, 10 parts of salt, 8 parts of light-coloured vinegar, 6 parts of sesame oil, 4 parts of corn flour, 0.1 part of polysaccharides, Hawthorn Polysaccharides 0.1 Part, 2 parts of cassia bark.
4. thick chilli sauce according to claim 1, which is characterized in that ultrasonic vibration stick is inserted into step in the step (2) Suddenly in the container in (1), ultrasonic vibration 1h, ultrasonic vibration is passed through N into container in the process2, control N2Flow velocity, until ultrasound shake It is dynamic to terminate, obtain capsicum powder and Tabasco.
5. thick chilli sauce according to claim 1, which is characterized in that by the capsicum powder in step (2) in the step (3) It is filtered with Tabasco, capsicum powder is separated with Tabasco, and Tabasco is spare, and capsicum powder, which is added in container, continues ultrasonic vibration After 1.5h, after spare Tabasco is added in mixing, put under ultraviolet lamp after ultraviolet lighting 2h, obtain thick chilli sauce semi-finished product.
6. thick chilli sauce according to claim 1, which is characterized in that add in the step (4) 0.05 part yeast and 0.01 part of meter Qu.
CN201810123206.1A 2018-02-07 2018-02-07 A kind of thick chilli sauce and preparation method Pending CN108112968A (en)

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