CN108157926A - A kind of production method for thick chilli sauce of having one's ideas straightened out - Google Patents
A kind of production method for thick chilli sauce of having one's ideas straightened out Download PDFInfo
- Publication number
- CN108157926A CN108157926A CN201711451208.5A CN201711451208A CN108157926A CN 108157926 A CN108157926 A CN 108157926A CN 201711451208 A CN201711451208 A CN 201711451208A CN 108157926 A CN108157926 A CN 108157926A
- Authority
- CN
- China
- Prior art keywords
- parts
- spare
- thick chilli
- pot
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 27
- 244000056139 Brassica cretica Species 0.000 claims abstract description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 9
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 9
- 235000004347 Perilla Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 9
- 235000010460 mustard Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 235000013409 condiments Nutrition 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 3
- 240000002114 Satureja hortensis Species 0.000 abstract description 3
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 3
- 238000007792 addition Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention is a kind of production method for thick chilli sauce of having one's ideas straightened out, including the big hot pepper of major ingredient；Dispensing Garlic Seeds, tender ginger, sesame, purple perilla, peppermint, mustard；Condiment vegetable oil, white sugar, monosodium glutamate, salt；1）The big hot pepper is cleaned, draining, be cut into graininess, it is spare；（2）By the Garlic Seeds, the tender ginger, the purple perilla, the peppermint, the mustard, all clean, be cut into graininess, it is spare；（3）After described 1 part of clean draining of sesame, do and fried to quick-fried jump in pot, it is off the pot spare；（4）It adds in salt, white sugar, monosodium glutamate fully to mix thoroughly, is polished into paste sauce, be packed into sealing container；（5）By the vegetable oil, it pours in the sealing container above thick chilli sauce, it can be served, according to multiple jewelry making practice experience, invent a kind of production process science health, with taste it is novel, facilitate the pioneering cuisines of storage and transport, reach hot and savory, hygiene and health, the advantageous effect of eating as opening, will be liked by people.
Description
Technical field
The present invention relates to food processing fields, are specifically related to a kind of production method for thick chilli sauce of having one's ideas straightened out.
Background technology
Thick chilli sauce is the common garnishes of one kind in people's daily life, and it is edible that people are mostly that fresh chilli is pickled, never
The condiment addition that the inducing resuscitation such as mustard, peppermint, purple perilla are had one's ideas straightened out is made thick chilli sauce of having one's ideas straightened out and eaten by someone.
Invention content
The purpose of the present invention is putting into practice making experience according to thick chilli sauce of repeatedly having one's ideas straightened out, a kind of program science is invented, operation is defended
Raw, inducing resuscitation is had one's ideas straightened out, is tasty, facilitating the pioneering cuisines of storage and transport.It is foretasted through client, gives and speak highly of.
Technical solution is used by the present invention solves above-mentioned technical problem：A kind of production method for thick chilli sauce of having one's ideas straightened out, packet
Include the big hot pepper of major ingredient；Dispensing Garlic Seeds, tender ginger, sesame, purple perilla, peppermint, mustard；Condiment vegetable oil, white sugar, monosodium glutamate, food
Salt；
Specific make step：
（1）10 parts of the big hot pepper is cleaned, draining, be cut into graininess, it is spare；
（2）By 3 parts of the Garlic Seeds, 2 parts of the tender ginger, 2 parts of the purple perilla, 2 parts of the peppermint, the mustard
0.5 part of end is all cleaned, is cut into graininess, spare；
（3）After described 1 part of clean draining of sesame, do and fried to quick-fried jump in pot, it is off the pot spare；
（4）Above-mentioned all raw materials are contained in jointly in a bulk container, 2 parts of salt, 1 part of white sugar, 0.5 part of monosodium glutamate is added in and fully mixes
It is even, paste sauce is polished into, is packed into sealing container；
（5）It by 1 part of the vegetable oil, is heated to boiling in pot, after closing fire cooling, pours the capsicum in the sealing container
It above sauce, slowly infiltrates into entire thick chilli sauce, it can be served after 48 hours for storage.
Compared with prior art, the advantage of the invention is that：
A kind of production method for thick chilli sauce of having one's ideas straightened out of the present invention, according to multiple jewelry making practice experience, invents a kind of production process science
Health, with taste it is novel, facilitate the pioneering cuisines of storage and transport, reach hot and savory, hygiene and health, the beneficial effect of eating as opening
Fruit will be liked by people.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail.
Specific embodiment：
In this particular embodiment, a kind of production method for thick chilli sauce of having one's ideas straightened out, including the big hot pepper of major ingredient；It is dispensing Garlic Seeds, tender
Ginger, sesame, purple perilla, peppermint, mustard；Condiment vegetable oil, white sugar, monosodium glutamate, salt；
Specific make step：
（1）10 parts of the big hot pepper is cleaned, draining, be cut into graininess, it is spare；
（2）By 3 parts of the Garlic Seeds, 2 parts of the tender ginger, 2 parts of the purple perilla, 2 parts of the peppermint, the mustard
0.5 part of end is all cleaned, is cut into graininess, spare；
（3）After described 1 part of clean draining of sesame, do and fried to quick-fried jump in pot, it is off the pot spare；
（4）Above-mentioned all raw materials are contained in jointly in a bulk container, 2 parts of salt, 1 part of white sugar, 0.5 part of monosodium glutamate is added in and fully mixes
It is even, paste sauce is polished into, is packed into sealing container；
（5）It by 1 part of the vegetable oil, is heated to boiling in pot, after closing fire cooling, pours the capsicum in the sealing container
It above sauce, slowly infiltrates into entire thick chilli sauce, it can be served after 48 hours for storage.
Compared with prior art, the advantage of the invention is that：
A kind of production method for thick chilli sauce of having one's ideas straightened out of the present invention, according to multiple jewelry making practice experience, invents a kind of production process science
Health, with taste it is novel, facilitate the pioneering cuisines of storage and transport, reach hot and savory, hygiene and health, the beneficial effect of eating as opening
Fruit will be liked by people.
Finally it should be noted that：Specific embodiment described herein is only an example for the spirit of the invention,
And the restriction not to embodiments of the present invention.Those skilled in the art can have to described
Embodiment is done various modifications or additions or is substituted in a similar way, there is no need and unable to all embodiment party
Formula gives full example.And these connotation changes and variations that derived from for belonging to the present invention still fall within this hair
Bright protection domain is construed as any one of the additional limitations and is all disagreed with spirit of the present invention.
Claims (1)
1. a kind of production method for thick chilli sauce of having one's ideas straightened out, it is characterised in that：Including the big hot pepper of major ingredient；Dispensing Garlic Seeds, tender ginger,
Sesame, purple perilla, peppermint, mustard；Condiment vegetable oil, white sugar, monosodium glutamate, salt；
Specific make step：
（1）10 parts of the big hot pepper is cleaned, draining, be cut into graininess, it is spare；
（2）By 3 parts of the Garlic Seeds, 2 parts of the tender ginger, 2 parts of the purple perilla, 2 parts of the peppermint, the mustard
0.5 part of end is all cleaned, is cut into graininess, spare；
（3）After described 1 part of clean draining of sesame, do and fried to quick-fried jump in pot, it is off the pot spare；
（4）Above-mentioned all raw materials are contained in jointly in a bulk container, 2 parts of salt, 1 part of white sugar, 0.5 part of monosodium glutamate is added in and fully mixes
It is even, paste sauce is polished into, is packed into sealing container；
（5）It by 1 part of the vegetable oil, is heated to boiling in pot, after closing fire cooling, pours the capsicum in the sealing container
It above sauce, slowly infiltrates into entire thick chilli sauce, it can be served after 48 hours for storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711451208.5A CN108157926A (en) | 2017-12-27 | 2017-12-27 | A kind of production method for thick chilli sauce of having one's ideas straightened out |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711451208.5A CN108157926A (en) | 2017-12-27 | 2017-12-27 | A kind of production method for thick chilli sauce of having one's ideas straightened out |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157926A true CN108157926A (en) | 2018-06-15 |
Family
ID=62518596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711451208.5A Withdrawn CN108157926A (en) | 2017-12-27 | 2017-12-27 | A kind of production method for thick chilli sauce of having one's ideas straightened out |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157926A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273631A (en) * | 2020-10-28 | 2021-01-29 | 重庆德庄农产品开发有限公司 | Preparation method of novel spicy seasoning for table |
| CN114098044A (en) * | 2020-08-26 | 2022-03-01 | 蓝志强 | Mint chili sauce seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62107770A (en) * | 1985-11-01 | 1987-05-19 | Tokiko Uchida | Production of mayonnaise containing pickled plum |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
-
2017
- 2017-12-27 CN CN201711451208.5A patent/CN108157926A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62107770A (en) * | 1985-11-01 | 1987-05-19 | Tokiko Uchida | Production of mayonnaise containing pickled plum |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
Non-Patent Citations (2)
| Title |
|---|
| CCTV《天天饮食》栏目丛书编委会: "《名嘴家常菜 第二季》", 31 October 2007 * |
| 新凤凰工作室: "《家常南北卤酱一本全》", 31 October 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114098044A (en) * | 2020-08-26 | 2022-03-01 | 蓝志强 | Mint chili sauce seasoning |
| CN112273631A (en) * | 2020-10-28 | 2021-01-29 | 重庆德庄农产品开发有限公司 | Preparation method of novel spicy seasoning for table |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180615 |