CN108464488A - Thick chilli sauce and preparation method thereof - Google Patents
Thick chilli sauce and preparation method thereof Download PDFInfo
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- CN108464488A CN108464488A CN201810231310.2A CN201810231310A CN108464488A CN 108464488 A CN108464488 A CN 108464488A CN 201810231310 A CN201810231310 A CN 201810231310A CN 108464488 A CN108464488 A CN 108464488A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 240000004160 Capsicum annuum Species 0.000 title abstract 7
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 235000021419 vinegar Nutrition 0.000 claims abstract description 25
- 239000000052 vinegar Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 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 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 235000020997 lean meat Nutrition 0.000 claims abstract description 18
- 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 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 14
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 239000000312 peanut oil Substances 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 65
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000001390 capsicum minimum Substances 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000004359 castor oil Substances 0.000 claims description 3
- 235000019438 castor oil Nutrition 0.000 claims description 3
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 241000208293 Capsicum Species 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 16
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 235000013409 condiments Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000002304 perfume Substances 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 5
- 208000018522 Gastrointestinal disease Diseases 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 235000012041 food component Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 235000011511 Diospyros Nutrition 0.000 description 5
- 244000236655 Diospyros kaki Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 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
Abstract
The present invention relates to a kind of thick chilli sauces and preparation method thereof.The raw material components of thick chilli sauce by weight, including：26 parts by weight of red pericarpium zanthoxyli, 33 parts by weight of lean meat, 10 parts by weight of edible salt, 10 parts by weight of monosodium glutamate, 10 parts by weight of soya sauce, 10 parts by weight of garlic, 10 parts by weight of tomato, 10 parts by weight of 10 parts by weight of peanut oil, 15 parts by weight of vinegar and white sugar.Production method：Each raw material component is got ready, edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, thick chilli sauce is obtained.Thick chilli sauce selection provided by the invention is natural, condiment ratio and flavouring method science, delicious in taste, meat is fragrant to overflow, is full of nutrition, spicy appetizing, the multiple nutritional components rich in needed by human body, and gastrointestinal disturbances can be effectively facilitated, it improves a poor appetite, is the daily indispensability of modern.Thick chilli sauce production method of the present invention is simple, easily operated, makes the mouthfeel of thick chilli sauce and nutritional ingredient be greatly improved and improve while promoting meat perfume (or spice).
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of thick chilli sauce and preparation method thereof.
Background technology
In recent years, with the increasingly promotion of people's material and cultural life, the food flavorings such as thick chilli sauce are liked deeply as people
Food, and the thick chilli sauce that puts a spot in cooking or the frying the bottom of a pan can make cooking, the bottom of a pan the more fresh aromatic thickness of spicy.At present
The a great variety of thick chilli sauce, way are multifarious on the market；At the same time, the raw material and condiment type contained in thick chilli sauce is more, and
When making thick chilli sauce, in order to make the fresher perfume (or spice) of thick chilli sauce, various add often is added in most food enterprises in the cooking process of sauce
Add agent, such as flavouring powder, food additives such as sodium benzoate etc., not only so that the nutritive value of such thick chilli sauce is had a greatly reduced quality, and
And along with potential food-safety problem.
In addition, that there are product homogeneity is serious for thick chilli sauce currently on the market, the consumption enthusiasm of consumer is faded, market
The defects of share is gradually reduced, product nutritive value is not high, such product are just gradually being pursued high nutritive value, high-quality food
Consumer abandon.
For these reasons and the deficiencies in the prior art, provide a kind of novel sense organ is more preferable, mouthfeel more preferably and nutrition at
Divide more significant thick chilli sauce particularly important.
Invention content
For the defects in the prior art, the present invention is intended to provide a kind of thick chilli sauce and preparation method thereof.It is provided by the invention
Thick chilli sauce selection is natural, condiment ratio and flavouring method science, delicious in taste, meat is fragrant to overflow, is full of nutrition, spicy appetizing, richness
Multiple nutritional components containing needed by human body, and gastrointestinal disturbances can be effectively facilitated, it improves a poor appetite, is the daily indispensability of modern.This
Invention thick chilli sauce production method is simple, easily operated, while promoting meat perfume (or spice) the mouthfeel of thick chilli sauce and nutritional ingredient is obtained very
Big promotion and improvement.
For this purpose, the present invention provides the following technical solutions：
In a first aspect, the present invention provides a kind of thick chilli sauce, including following raw material components：Capsicum, lean meat, edible salt, monosodium glutamate,
Soya sauce, garlic, tomato, edible oil, vinegar and white sugar.
Preferably, the dosage of raw material components by weight, including：20~30 parts by weight of capsicum, 30~35 weight of lean meat
Measure part, 8~12 parts by weight of edible salt, 8~12 parts by weight of monosodium glutamate, 6~15 parts by weight of soya sauce, 8~13 parts by weight of garlic, western red
10~20 parts by weight of persimmon, 8~12 parts by weight of 5~15 parts by weight of edible oil, 10~20 parts by weight of vinegar and white sugar.
Preferably, the raw material components of thick chilli sauce by weight, including：26 parts by weight of capsicum, are eaten 33 parts by weight of lean meat
10 parts by weight of salt, 10 parts by weight of monosodium glutamate, 10 parts by weight of soya sauce, 10 parts by weight of garlic, 10 parts by weight of tomato, 10 weight of edible oil
Measure part, 10 parts by weight of 15 parts by weight of vinegar and white sugar.
Preferably, capsicum selects red pericarpium zanthoxyli, vinegar that vinegar, soya sauce is selected to select extra large day board soya sauce.
Preferably, edible oil includes one or more in peanut oil, soya-bean oil, linseed oil, castor oil and rapeseed oil.
Second aspect, the present invention provide a kind of production method of thick chilli sauce, include the following steps：S101：By capsicum, very lean
It is spare after meat, tomato cleaning, chopping；By edible oil, vinegar, white sugar, edible salt, monosodium glutamate, soya sauce ready for use；Garlic is cut
It is broken for use；S102：Edible oil is poured into frying pan, other raw material components are put into after heating and carry out frying, obtain thick chilli sauce.It needs
Bright, those skilled in the art can also be made of other conventional methods.
Preferably, in S102, it is 200 DEG C~220 DEG C to keep oil temperature.
Above-mentioned technical proposal provided by the invention has the following advantages：
(1) applicant has found by many experiments：Thick chilli sauce selection provided by the invention is natural, condiment ratio and seasoning side
Forensic science, delicious in taste, meat is fragrant to overflow, is full of nutrition, spicy appetizing, the multiple nutritional components rich in needed by human body, and can
Gastrointestinal disturbances are effectively facilitated, are improved a poor appetite, are the daily indispensabilities of modern.Thick chilli sauce production method of the present invention is simple, easily operated,
The mouthfeel of thick chilli sauce and nutritional ingredient is made to be greatly improved and improve while promoting meat perfume (or spice).
(2) raw material components in thick chilli sauce manufacturing process of the present invention select fresh, safe food materials, prescription to match science,
Any artificial synthesis group point is not added, safe without toxic side effect is easy to digest and assimilate, easy to carry, production is simple and direct, convenient storage
With transport and long shelf-life.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obviously, or practice through the invention is recognized.
Specific implementation mode
The embodiment of technical solution of the present invention will be described in detail below.Following embodiment is only used for clearer
Illustrate technical scheme of the present invention, therefore be only used as example, and not intended to limit the protection scope of the present invention.
Experimental method in following embodiments is unless otherwise specified conventional method.
Test material as used in the following examples is unless otherwise specified to be commercially available from conventional reagent shop.
Quantitative test in following embodiment, is respectively provided with three repeated experiments, and data are the average value of three repeated experiments
Or mean+SD.
The present invention provides a kind of thick chilli sauce, the dosage of raw material components by weight, including：20~30 parts by weight of capsicum, essence
30~35 parts by weight of lean meat, 8~12 parts by weight of edible salt, 8~12 parts by weight of monosodium glutamate, 6~15 parts by weight of soya sauce, garlic 8~
13 parts by weight, 10~20 parts by weight of tomato, 8~12 weight of 5~15 parts by weight of edible oil, 10~20 parts by weight of vinegar and white sugar
Part.Wherein, capsicum selects red pericarpium zanthoxyli, vinegar that vinegar, soya sauce is selected to select extra large day board soya sauce；Edible oil include peanut oil,
It is one or more in soya-bean oil, linseed oil, castor oil and rapeseed oil.
In addition, for the thick chilli sauce of the present invention, applicant specially provides preparation method, includes the following steps：
S101：It will be spare after capsicum, lean meat, tomato cleaning, chopping；By edible oil, vinegar, white sugar, edible salt, taste
Essence, soya sauce ready for use；Garlic chopping is for use.
S102：Edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, thick chilli sauce is obtained.Wherein,
It is 200 DEG C~220 DEG C to keep oil temperature.
It is illustrated with reference to specific embodiment：
Embodiment one
The present embodiment provides a kind of thick chilli sauce, the dosage of raw material components by weight, including：26 parts by weight of red pericarpium zanthoxyli, essence
33 parts by weight of lean meat, 10 parts by weight of edible salt, 10 parts by weight of monosodium glutamate, 10 parts by weight of extra large day board soya sauce, 10 parts by weight of garlic, west
10 parts by weight of red persimmon, 10 parts by weight of 10 parts by weight of peanut oil, 15 parts by weight of vinegar and white sugar.
In addition, making thick chilli sauce according to method provided by the invention, include the following steps：
S101：It will be spare after red pericarpium zanthoxyli, lean meat, tomato cleaning, chopping；By peanut oil, vinegar, white sugar, eat
Salt, monosodium glutamate, soya sauce ready for use；Garlic chopping is for use.
S102：Edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, thick chilli sauce is obtained.Wherein,
It is 210 DEG C to keep oil temperature.
Embodiment two
The present embodiment provides a kind of thick chilli sauce, the dosage of raw material components by weight, including：20 parts by weight of red pericarpium zanthoxyli, essence
It is 35 parts by weight of lean meat, 8 parts by weight of edible salt, 12 parts by weight of monosodium glutamate, extra large 6 parts by weight of day board soya sauce, 13 parts by weight of garlic, western red
10 parts by weight of persimmon, 12 parts by weight of 15 parts by weight of peanut oil, 10 parts by weight of vinegar and white sugar.
In addition, making thick chilli sauce according to method provided by the invention, include the following steps：
S101：It will be spare after red pericarpium zanthoxyli, lean meat, tomato cleaning, chopping；By peanut oil, vinegar, white sugar, eat
Salt, monosodium glutamate, soya sauce ready for use；Garlic chopping is for use.
S102：Edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, thick chilli sauce is obtained.Wherein,
It is 220 DEG C to keep oil temperature.
Embodiment three
The present embodiment provides a kind of thick chilli sauce, the dosage of raw material components by weight, including：30 parts by weight of red pericarpium zanthoxyli, essence
It is 30 parts by weight of lean meat, 12 parts by weight of edible salt, 8 parts by weight of monosodium glutamate, extra large 15 parts by weight of day board soya sauce, 8 parts by weight of garlic, western red
20 parts by weight of persimmon, 8 parts by weight of 5 parts by weight of peanut oil, 20 parts by weight of vinegar and white sugar.
In addition, making thick chilli sauce according to method provided by the invention, include the following steps：
S101：It will be spare after red pericarpium zanthoxyli, lean meat, tomato cleaning, chopping；By peanut oil, vinegar, white sugar, eat
Salt, monosodium glutamate, soya sauce ready for use；Garlic chopping is for use.
S102：Edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, thick chilli sauce is obtained.Wherein,
It is 200 DEG C to keep oil temperature.
In addition, in order to further highlight the advantage of technical solution of the present invention, following embodiment is set.It should be noted that
Example IV is formed on the basis of embodiment one by changing relative parameters setting.
Example IV
The present embodiment provides a kind of thick chilli sauce, the dosage of raw material components by weight, including：26 parts by weight of red pericarpium zanthoxyli, essence
33 parts by weight of lean meat, 10 parts by weight of edible salt, 10 parts by weight of monosodium glutamate, 10 parts by weight of extra large day board soya sauce, 10 parts by weight of garlic, west
5 parts by weight of red persimmon, 10 parts by weight of 10 parts by weight of peanut oil, 15 parts by weight of vinegar and white sugar.
In addition, making thick chilli sauce according to method provided by the invention, include the following steps：
S101：It will be spare after red pericarpium zanthoxyli, lean meat, tomato cleaning, chopping；By peanut oil, vinegar, white sugar, eat
Salt, monosodium glutamate, soya sauce ready for use；Garlic chopping is for use.
S102：Edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, thick chilli sauce is obtained.Wherein,
It is 210 DEG C to keep oil temperature.
In addition, in order to further evaluate the mouthfeel of various embodiments of the present invention thick chilli sauce, following trial effect evaluations are carried out：Specifically
Ground, 20~60 years old volunteer of call-up age 100 taste the thick chilli sauce that various embodiments of the present invention are prepared, everyone 10g；So
After evaluate its mouthfeel and specific evaluation.
According to the effect of following Standard Judgement thick chilli sauce：
It is in good taste：Delicious in taste, meat is fragrant to overflow, fine and smooth palatable, spicy appetizing, is suitble to vast majority of people, 5 points；Mouthfeel compared with
It is good：Taste is excessively strong or lighter, meat is fragrant thin, suitable most people, 4 points；Mouthfeel is bad：Overrich delicious in taste or mistake
It is light, fragrant without meat, unsuitable most people, 3 points.Specific evaluation result is as shown in table 1.
1 each embodiment thick chilli sauce trial effect evaluation table of table
| Mouthfeel/point | Specific evaluation | |
| Embodiment one | 4.85 | Delicious in taste, meat is fragrant to overflow, fine and smooth palatable, spicy appetizing |
| Embodiment two | 4.63 | Delicious in taste, meat is fragrant to overflow, fine and smooth palatable, spicy appetizing |
| Embodiment three | 4.76 | Delicious in taste, meat is fragrant to overflow, fine and smooth palatable, spicy appetizing |
| Example IV | 3.59 | Taste is lighter, fragrant excessively light, the spicy appetizing of meat |
Certainly, the case where being enumerated in addition to embodiment one to example IV, the type and weight percent of other raw material components,
Condition and parameter in preparation process etc. are also possible.
Thick chilli sauce selection provided by the invention is natural, condiment ratio and flavouring method science, delicious in taste, meat is fragrant to overflow,
Full of nutrition, spicy appetizing, the multiple nutritional components rich in needed by human body, and gastrointestinal disturbances can be effectively facilitated, it improves a poor appetite,
It is the daily indispensability of modern.Thick chilli sauce production method of the present invention is simple, easily operated, and the mouth of thick chilli sauce is made while promoting meat perfume (or spice)
Sense and nutritional ingredient are greatly improved and improve.In addition, the raw material components in thick chilli sauce manufacturing process of the present invention are selected newly
Fresh, safe food materials, prescription match science, do not add any artificial synthesis group point, and safe without toxic side effect is easy to digestion and inhales
It receives, is easy to carry, production is simple and direct, facility is stored and transports and long shelf-life.
In the description of the present invention, it is to be understood that, term " first ", " second " are used for description purposes only, and cannot
It is interpreted as indicating or implies relative importance or implicitly indicate the quantity of indicated technical characteristic.Define as a result, " the
One ", the feature of " second " can explicitly or implicitly include one or more this feature.In the description of the present invention,
The meaning of " plurality " is two or more, unless otherwise specifically defined.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (7)
1. a kind of thick chilli sauce, which is characterized in that including following raw material components：
Capsicum, lean meat, edible salt, monosodium glutamate, soya sauce, garlic, tomato, edible oil, vinegar and white sugar.
2. thick chilli sauce according to claim 1, which is characterized in that the dosage of the raw material components by weight, including：
20~30 parts by weight of capsicum, 30~35 parts by weight of lean meat, 8~12 parts by weight of edible salt, 8~12 parts by weight of monosodium glutamate, Huang
6~15 parts by weight of beans sauce, 8~13 parts by weight of garlic, 10~20 parts by weight of tomato, 5~15 parts by weight of edible oil, vinegar 10~20
8~12 parts by weight of parts by weight and white sugar.
3. thick chilli sauce according to claim 2, which is characterized in that including：
It is 26 parts by weight of capsicum, 33 parts by weight of lean meat, 10 parts by weight of edible salt, 10 parts by weight of monosodium glutamate, 10 parts by weight of soya sauce, big
10 parts by weight of garlic, 10 parts by weight of tomato, 10 parts by weight of 10 parts by weight of edible oil, 15 parts by weight of vinegar and white sugar.
4. according to claims 1 to 3 any one of them thick chilli sauce, it is characterised in that：
The capsicum selects red pericarpium zanthoxyli, the vinegar that vinegar, the soya sauce is selected to select the soya sauce of extra large day board.
5. according to claims 1 to 3 any one of them thick chilli sauce, it is characterised in that：
The edible oil includes one or more in peanut oil, soya-bean oil, linseed oil, castor oil and rapeseed oil.
6. the production method of any one of Claims 1 to 5 thick chilli sauce, which is characterized in that include the following steps：
S101：It will be spare after capsicum, lean meat, tomato cleaning, chopping；By edible oil, vinegar, white sugar, edible salt, monosodium glutamate, Huang
Beans sauce ready for use；Garlic chopping is for use；
S102：Edible oil is poured into frying pan, other raw material components are put into after heating and are boiled, the thick chilli sauce is obtained.
7. the production method of thick chilli sauce according to claim 6, it is characterised in that：
In the S102, it is 200 DEG C~220 DEG C to keep oil temperature.
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| CN201810231310.2A CN108464488A (en) | 2018-03-20 | 2018-03-20 | Thick chilli sauce and preparation method thereof |
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| CN105077183A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Fresh chili sauce with fragrant and hot taste |
| CN106343525A (en) * | 2016-08-27 | 2017-01-25 | 杨璐 | Beef chili sauce |
-
2018
- 2018-03-20 CN CN201810231310.2A patent/CN108464488A/en active Pending
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|---|---|---|---|---|
| CN1463630A (en) * | 2002-06-12 | 2003-12-31 | 刘洪英 | Spicy meat paste and method for making same |
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