CN108464489A - A kind of flavor chilli sauce and preparation method thereof - Google Patents
A kind of flavor chilli sauce and preparation method thereof Download PDFInfo
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- CN108464489A CN108464489A CN201810307737.6A CN201810307737A CN108464489A CN 108464489 A CN108464489 A CN 108464489A CN 201810307737 A CN201810307737 A CN 201810307737A CN 108464489 A CN108464489 A CN 108464489A
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- capsicum
- fermented
- ginger
- chilli sauce
- chinese cabbage
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses a kind of flavor chilli sauces, it is prepared by fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste, rapeseed oil, wherein fermented capsicum is to add salt room temperature sealing spontaneous fermentation 1~2 day by fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla, then 4~6 DEG C are sealed 1~2 day and obtain.The thick chilli sauce of the present invention has the characteristics that unique flavor, brown stain are few, sodium nitrite is few, while its is with short production cycle.
Description
Technical field
The present invention relates to thick chilli sauce fields, and in particular to a kind of flavor chilli sauce and preparation method thereof.
Background technology
Capsicum is full of nutrition, has the effects that lowering blood-fat and reducing weight, warming the middle warmer and descending qi, appetite-stimulating and indigestion-relieving, dispelling cold and removing dampness, moreover peppery
Green pepper can also remove the free radical in human body, effectively prevent the generation of carcinogen.Capsicum is on Chuan Xi and other places in addition to as vegetables
It is directly edible outer, it is also processed to capsicum jam products and is seasoned use.But existing thick chilli sauce brown stain is serious, needs to add
The additives such as color stabilizer carry out color retention, and in addition the content of nitrite detection in individual thick chilli sauce is exceeded, is highly detrimental to
Health demand.
Invention content
In view of the above technical problems, the purpose of the present invention is to provide a kind of flavor chilli sauces, and it is brown to solve existing thick chilli sauce
Become and seriously needs plus color stabilizer carries out color protection and the exceeded problem of content of nitrite.Additionally provide a kind of preparation method.This hair
Bright thick chilli sauce is also with the peculiar taste after light-coloured vinegar, apple, purple perilla fermentation.
The present invention is achieved through the following technical solutions：
A kind of flavor chilli sauce, by fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste, rapeseed oil prepare and
At wherein fermented capsicum is to add salt room temperature by fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla to seal spontaneous fermentation 1
~2 days, then 4~6 DEG C be sealed 1~2 day and obtain.
By weight, fermented capsicum 50%, paprika 3%, half dry state fermented Chinese cabbage 10%, beef paste 22%, vegetable seed
Oil 15%.
By weight, in 100 parts of fresh capsicums, 2~4 parts of light-coloured vinegar, 15 parts of apple, 2 parts of garlic, 3 parts of ginger, purple perilla 6~8
Part, 120~150 parts of salt.
Wherein by weight, the ratio between fresh capsicum, ginger, purple perilla are 100：2：8.
Half dry state fermented Chinese cabbage is to add light-coloured vinegar, apple, garlic, ginger, purple perilla using after the marinated dehydration of fresh Chinese cabbage
It adds salt and smears uniform, Room-temperature seal fermentation.
After smearing uniformly mixing sealing and fermenting is carried out with suitable lactobacillus plantarum, Lu Shi yeast.
The preparation method of foregoing flavor chilli sauce, includes the following steps：
(1), fermented capsicum is prepared：Fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla are added into the sealing of salt room temperature
Spontaneous fermentation 1~2 day, then 4~6 DEG C be sealed 1~2 day and obtain；
(2), half dry state fermented Chinese cabbage is prepared：Add light-coloured vinegar, apple, garlic, life after being dehydrated using fresh Chinese cabbage is marinated
Ginger, purple perilla add salt and smear uniformly, and Room-temperature seal ferments and obtains；
(3), fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste must be beaten mixing after mashing is sieved
Object adds rapeseed oil and carries out frying, then filling, cooling and obtain.
The present invention be by during preparing fermented capsicum, be added light-coloured vinegar, apple, garlic, ginger, purple perilla, salt into
While row fermentation process increases light-coloured vinegar, apple, garlic, ginger, purple perilla flavour reduction production cycle to capsicum, apple,
Light-coloured vinegar, purple perilla plays preservation to capsaicine can reduce the generation of capsicum brown stain, and garlic, ginger, purple perilla can inhibit
The generation of sodium nitrite, at the same purple perilla and ginger collocation can also open the inhibited lung-energy, therefore fermented capsicum prepared by the present invention has
Multi-efficiency imparts special flavor, can also reduce capsicum brown stain and inhibits nitrous acid on the basis of existing thick chilli sauce
The generation of sodium, while having the function of open the inhibited lung-energy.And coordinate paprika, half dry state fermentation great Bai with such fermented capsicum
After dish, beef paste mashing and rapeseed oil carries out frying can obtain unique flavor, reduce the few capsicum of capsicum brown stain, sodium nitrite
Sauce.
Compared with prior art, the present invention having the following advantages and advantages：
1, fermented capsicum of the invention can be assigned by light-coloured vinegar, apple, garlic, ginger, purple perilla, salt progress fermentation process
It gives special flavor while capsicum brown stain can also be reduced and inhibit the generation of sodium nitrite, while also there is open the inhibited lung-energy
Effect.
2, thick chilli sauce of the invention has the characteristics that unique flavor, brown stain are few, sodium nitrite is few, while its production cycle
It is short.
Specific implementation mode
To make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiment, the present invention is made
Further to be described in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of flavor chilli sauce, by fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste, rapeseed oil prepare and
At wherein fermented capsicum is to add salt room temperature by fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla to seal spontaneous fermentation 1
~2 days, then 4~6 DEG C be sealed 1~2 day and obtain.
By weight, fermented capsicum 50%, paprika 3%, half dry state fermented Chinese cabbage 10%, beef paste 22%, vegetable seed
Oil 15%.
Following table one is the thick chilli sauce of the additive of different specific weight in fermented capsicum.
Table 1
| Fresh capsicum | Light-coloured vinegar | Apple | Garlic | Ginger | Purple perilla | Salt | |
| Embodiment 1 | 100 | 2 | 15 | 2 | 3 | 8 | 120 |
| Embodiment 2 | 100 | 4 | 15 | 2 | 3 | 6 | 120 |
| Comparative example 1 | 100 | 0 | 0 | 14 | 16 | 0 | 120 |
Fermented capsicum and paprika, half dry state fermented Chinese cabbage, beef paste, the dish obtained by embodiment 1-2 and comparative example 1
Seed oil according to：
(1), fermented capsicum is prepared：Fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla are added into the sealing of salt room temperature
Spontaneous fermentation 1~2 day, then 4~6 DEG C be sealed 1~2 day and obtain；
(2), half dry state fermented Chinese cabbage is prepared：Add light-coloured vinegar, apple, garlic, life after being dehydrated using fresh Chinese cabbage is marinated
Ginger, purple perilla add salt and smear uniformly, and Room-temperature seal ferments and obtains；
(3), fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste must be beaten mixing after mashing is sieved
Object adds rapeseed oil and carries out frying, then filling, cooling and must be configured to thick chilli sauce and obtain the performance indicator of final thick chilli sauce to join
It see the table below 2.
2 performance indicator of table
In addition, when preparing thick chilli sauce, half dry state fermented Chinese cabbage adds light-coloured vinegar, apple after being dehydrated using fresh Chinese cabbage is marinated
Fruit, garlic, ginger, purple perilla add salt and smear uniform, Room-temperature seal fermentation.
In the production process of half dry state fermented Chinese cabbage, with suitable lactobacillus plantarum, Lu Shi yeast mix close
Seal ferment.This mixed fermentation can significantly reduce the content of nitrite so that biogenic amine is reduced.
In short, the present invention is arranged in pairs or groups by the preparation process of fermented capsicum, controlling each component of addition, and make peppery
Green pepper element is able to fresh-keeping, reduces the generation of brown stain, while garlic, ginger, purple perilla can inhibit the formation of nitrite, ginger again
It again can open the inhibited lung-energy with purple perilla collocation so that thick chilli sauce more flavor, beneficial.
Above-described specific implementation mode has carried out further the purpose of the present invention, technical solution and advantageous effect
It is described in detail, it should be understood that the foregoing is merely the specific implementation mode of the present invention, is not intended to limit the present invention
Protection domain, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all include
Within protection scope of the present invention.
Claims (7)
1. a kind of flavor chilli sauce, which is characterized in that by fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste, dish
Seed oil is prepared, and wherein fermented capsicum is that add salt room temperature by fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla close
Spontaneous fermentation 1~2 day is sealed, then 4~6 DEG C are sealed 1~2 day and obtain.
2. flavor chilli sauce according to claim 1, which is characterized in that by weight, fermented capsicum 50%, paprika
3%, half dry state fermented Chinese cabbage 10%, beef paste 22%, rapeseed oil 15%.
3. flavor chilli sauce according to claim 1, which is characterized in that by weight, in 100 parts of fresh capsicums, light-coloured vinegar 2~
4 parts, 15 parts of apple, 2 parts of garlic, 3 parts of ginger, 6~8 parts of purple perilla, 120~150 parts of salt.
4. flavor chilli sauce according to claim 1, which is characterized in that wherein by weight, fresh capsicum, ginger, purple perilla
The ratio between be 100：2：8.
5. flavor chilli sauce according to claim 4, which is characterized in that half dry state fermented Chinese cabbage is to use fresh great Bai
After the marinated dehydration of dish plus light-coloured vinegar, apple, garlic, ginger, purple perilla add salt and smear uniform, Room-temperature seal fermentation.
6. flavor chilli sauce according to claim 5, which is characterized in that smear uniformly after with suitable lactobacillus plantarum,
Lu Shi yeast carries out mixing sealing and fermenting.
7. according to the preparation method of claim 1-6 any one of them flavor chilli sauces, which is characterized in that including following step
Suddenly：
(1), fermented capsicum is prepared：Fresh capsicum, light-coloured vinegar, apple, garlic, ginger, purple perilla are added into salt room temperature and seal nature
It ferments 1~2 day, then 4~6 DEG C are sealed 1~2 day and obtain；
(2), half dry state fermented Chinese cabbage is prepared：Add light-coloured vinegar, apple, garlic, ginger, purple after being dehydrated using fresh Chinese cabbage is marinated
Soviet Union adds salt and smears uniformly, and Room-temperature seal ferments and obtains；
(3), fermented capsicum, paprika, half dry state fermented Chinese cabbage, beef paste must be beaten mixture after mashing is sieved, then
Rapeseed oil is added and carries out frying, then is filling, cooling and obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810307737.6A CN108464489A (en) | 2018-04-08 | 2018-04-08 | A kind of flavor chilli sauce and preparation method thereof |
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| CN201810307737.6A CN108464489A (en) | 2018-04-08 | 2018-04-08 | A kind of flavor chilli sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480195A (en) * | 2018-12-05 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of zi ba pepper fermented soya bean and preparation method thereof |
| CN112914076A (en) * | 2021-04-01 | 2021-06-08 | 新疆中亚食品研发中心(有限公司) | Fermented chili sauce and preparation method thereof |
| CN114158717A (en) * | 2021-10-28 | 2022-03-11 | 祁东农交汇食品有限公司 | Spicy fish block chili sauce and preparation method thereof |
| WO2023050486A1 (en) * | 2021-09-28 | 2023-04-06 | 祁东农交汇食品有限公司 | Chili sauce having low biogenic amine content and preparation method therefor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480195A (en) * | 2018-12-05 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of zi ba pepper fermented soya bean and preparation method thereof |
| CN112914076A (en) * | 2021-04-01 | 2021-06-08 | 新疆中亚食品研发中心(有限公司) | Fermented chili sauce and preparation method thereof |
| WO2023050486A1 (en) * | 2021-09-28 | 2023-04-06 | 祁东农交汇食品有限公司 | Chili sauce having low biogenic amine content and preparation method therefor |
| CN114158717A (en) * | 2021-10-28 | 2022-03-11 | 祁东农交汇食品有限公司 | Spicy fish block chili sauce and preparation method thereof |
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Application publication date: 20180831 |