CN108719954A - A kind of thick chilli sauce - Google Patents

A kind of thick chilli sauce Download PDF

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Publication number
CN108719954A
CN108719954A CN201810595016.XA CN201810595016A CN108719954A CN 108719954 A CN108719954 A CN 108719954A CN 201810595016 A CN201810595016 A CN 201810595016A CN 108719954 A CN108719954 A CN 108719954A
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CN
China
Prior art keywords
chilli sauce
thick chilli
kilograms
kilogram
capsicum
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.)
Pending
Application number
CN201810595016.XA
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Chinese (zh)
Inventor
韩浩亮
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韩浩亮
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Application filed by 韩浩亮 filed Critical 韩浩亮
Priority to CN201810595016.XA priority Critical patent/CN108719954A/en
Publication of CN108719954A publication Critical patent/CN108719954A/en
Pending legal-status Critical Current

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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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • 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
    • 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 invention discloses a kind of thick chilli sauce, as unit of weight, food ingredient includes 13 kilograms of capsicum, 1.5 kilograms of sesame, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, 3 kilograms of shelled melon seed, 0.02 kilogram of salt, 0.23 kilogram of monosodium glutamate, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder;The thick chilli sauce holding time prepared by the present invention is long, thick chilli sauce is green and healthy, the delicate mouthfeel of thick chilli sauce, perfume (or spice) is without peppery, it is oily but not greasy, it is full of nutrition, and there is spleen benefiting and stimulating the appetite, the characteristics of food is not got angry long, and to indigestion, cold stomachache, rheumatalgia, the illnesss such as lumbago have the function of alleviation and auxiliary treatment, color and luster is scarlet, the red true qualities from capsicum of thick chilli sauce, there is colouring in gastronomical process, the good feature of sense organ, make one a kind of strong appetite sense, this product is formed by a variety of spices brewings, therefore taste organoleptic made one after eating, long times of aftertaste, bear in mind constantly.

Description

A kind of thick chilli sauce
Technical field
The invention belongs to food technology fields, and in particular to a kind of thick chilli sauce.
Background technology
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table.It is more with 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 easy to preserve.
Thick chilli sauce has two kinds of oil system and water system, oil thick chilli sauce to be mainly made of the raw materials such as capsicum and practicality oil, product There is chilli oil fragrance, is easy to preserve and the holding time is long, but manufacturing cost is higher, water thick chilli sauce mainly uses water and capsicum to pass through Everfermentation is made, and color is scarlet, has lactic acid to generate so as to promote appetite, but the water thick chilli sauce pot-life is short, and It also needs to addition preservative and carrys out extended shelf life, to destroy the mouthfeel of product.
Invention content
The purpose of the present invention is to provide a kind of thick chilli sauce, to solve oil capsicum sauced mentioned above in the background art Cause this higher, and water thick chilli sauce storage life is short, and the problem of preservative destroys mouthfeel again is added.
To achieve the above object, the present invention provides the following technical solutions:A kind of thick chilli sauce, as unit of weight, dispensing Ingredient includes 13 kilograms of capsicum, 1.5 kilograms of sesame, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, melon seeds 3 kilograms of benevolence, 0.02 kilogram of salt, 0.23 kilogram of monosodium glutamate, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder.
Preferably, we are made thick chilli sauce method and include:Sorting, processing, tanning.
Preferably, in sorting, capsicum selects two twigs of the chaste tree capsicums, peanut that full fresh peanut, shallot is selected to use green onion White part.
Preferably, in processing, capsicum shredded after brewed 20 days it is spare, after peanut is excessively fried peeling be crushed to seven, eight valves Graininess it is spare, sesame stir-fries spare on fire, and Bulbus Allii Fistulosi chopping is spare, and shelled melon seed is fried fragrant spare, and the lean meat processed is cut into Small pieces are spare.
Preferably, in tanning, it is put into peanut oil heating in pot, the capsicum of chopping and Bulbus Allii Fistulosi are endured to capsicum and Bulbus Allii Fistulosi hair When going out fragrance, it is put into condiments monosodium glutamate, chickens' extract, salt, pepper powder, white sugar and the peanut fried is broken, shelled melon seed and sesame seed slow boiling It is boiled into.
Preferably, program proportion scale is provided as proportion scale using the thick chilli sauce of 100 bottles and 210 grams every bottle.
Compared with prior art, the beneficial effects of the invention are as follows:The thick chilli sauce holding time prepared by the present invention is long, without adding Add any preservative, thick chilli sauce is green and healthy, the delicate mouthfeel of thick chilli sauce, fragrant without peppery, oily but not greasy, full of nutrition, and has There is the characteristics of spleen benefiting and stimulating the appetite, food is not got angry long, and to indigestion, cold stomachache, rheumatalgia, the illnesss such as lumbago, which have, to be alleviated With the effect of auxiliary treatment, color and luster is scarlet, and the red true qualities from capsicum of thick chilli sauce have colouring, sense in gastronomical process The good feature of official, makes one a kind of strong appetite sense, and this product is to be formed by a variety of spices brewings, therefore taste organoleptic makes After people ate, long times of aftertaste is born in mind constantly.
Specific implementation mode
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this Embodiment in invention, every other reality obtained by those of ordinary skill in the art without making creative efforts Example is applied, shall fall within the protection scope of the present invention.
The present invention provides a kind of technical solution:A kind of thick chilli sauce, as unit of weight, food ingredient includes capsicum 13,000 Gram, 1.5 kilograms of sesame, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, 3 kilograms of shelled melon seed, salt 0.02 thousand Gram, 0.23 kilogram of monosodium glutamate, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder.
Further, we are made thick chilli sauce method and include:Sorting, processing, tanning.
Further, in sorting, capsicum selects two twigs of the chaste tree capsicums, peanut that full fresh peanut, shallot is selected to use Bulbus Allii Fistulosi part.
Further, in processing, capsicum shredded after brewed 20 days it is spare, after peanut is excessively fried peeling be crushed to seven, eight The graininess of valve is spare, and sesame stir-fries spare on fire, and Bulbus Allii Fistulosi chopping is spare, and shelled melon seed is fried fragrant spare, and the lean meat processed is cut It is spare at small pieces.
Further, in tanning, it is put into peanut oil heating in pot, the capsicum of chopping and Bulbus Allii Fistulosi are endured to capsicum and Bulbus Allii Fistulosi When sending out fragrance, it is put into condiments monosodium glutamate, chickens' extract, salt, pepper powder, white sugar and the peanut fried is broken, shelled melon seed and sesame seed text Fire is boiled into.
Further, program proportion scale is provided as proportion scale using the thick chilli sauce of 100 bottles and 210 grams every bottle.
Food materials in the present invention:The capsicum of this thick chilli sauce selects two twigs of the chaste tree capsicums, it decocts the glow of oil colours pool, and red oil can be automatic It swashes to the sputtering of disk side, the peppery degree of mouthfeel is moderate, savory, and the capsaicine that two twigs of the chaste tree capsicums are contained is up to 27% or more, than common The high 1%-10% of capsicum;
The shallot of this thick chilli sauce selects Bulbus Allii Fistulosi part, Bulbus Allii Fistulosi to have the effect of inducing sweat and dispelling exogenous evils, sensible yang-energy;
Lean meat is added in this thick chilli sauce, abundant inorganic salts is contained in lean meat, while being also the good source of vitamin B, this is peppery Add lean meat in green pepper sauce, enrich the nutrition of thick chilli sauce, while comparing fat meat, fat meat is very greasy, and it is cool had with rear surface it is solidifying Solid oil, influence the edible of thick chilli sauce and beautiful, lean meat has the function of putting forward fresh and cohesive dispensing;
Salt, monosodium glutamate, chickens' extract, white sugar and pepper powder, these seasonings are added in this thick chilli sauce to be seasoned thick chilli sauce, and Except the fishy smell of fleshing;
Add sesame, peanut and shelled melon seed in this thick chilli sauce, in peanut, sesame and shelled melon seed containing abundant protein, fat, Carbohydrate, vitamin and minerals, while increasing the fragrance of thick chilli sauce.
In summary:The thick chilli sauce holding time prepared by the present invention is long, and without adding any preservative, thick chilli sauce green is strong Health, the delicate mouthfeel of thick chilli sauce is fragrant without peppery, oily but not greasy, full of nutrition, and has spleen benefiting and stimulating the appetite, eats the spy not got angry long Point, and to indigestion, cold stomachache, rheumatalgia, the illnesss such as lumbago have the function of alleviating and auxiliary treatment, color and luster are fresh Red, the red true qualities from capsicum of thick chilli sauce have the characteristics that colouring, sense organ are good in gastronomical process, have made one one kind Strong appetite sense, this product are to be formed by a variety of spices brewings, therefore taste organoleptic made one after eating, long times of aftertaste, are read It always keeps in mind.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace And modification, the scope of the present invention is defined by the appended.

Claims (6)

1. a kind of thick chilli sauce, it is characterised in that:As unit of weight, food ingredient includes 13 kilograms of capsicum, sesame 1.5 thousand Gram, 6 kilograms of lean meat, 13 kilograms of peanut oil, 3 kilograms of peanut, 3 kilograms of green onion, 3 kilograms of shelled melon seed, 0.02 kilogram of salt, monosodium glutamate 0.23 thousand Gram, 0.25 kilogram of chickens' extract, 0.24 kilogram of white sugar, 0.05 kilogram of pepper powder.
2. a kind of thick chilli sauce according to claim 1, it is characterised in that:Thick chilli sauce method is made in we:Sorting adds Work, tanning.
3. a kind of thick chilli sauce according to claim 2, it is characterised in that:In sorting, capsicum selects two twigs of the chaste tree capsicums, flower It is raw that full fresh peanut, shallot is selected to use Bulbus Allii Fistulosi part.
4. a kind of thick chilli sauce according to claim 2, it is characterised in that:In processing, capsicum is shredded standby after brewed 20 days With, peanut after excessively fried peeling be crushed to seven, eight valves graininess it is spare, sesame stir-fries spare on fire, and Bulbus Allii Fistulosi chopping is spare, Shelled melon seed is fried fragrant spare, and it is spare that the lean meat processed is cut into small pieces.
5. a kind of thick chilli sauce according to claim 1 and 2, it is characterised in that:Peanut oil is put into tanning, in pot to add Heat endures the capsicum of chopping and Bulbus Allii Fistulosi when sending out fragrance to capsicum and Bulbus Allii Fistulosi, is put into condiments monosodium glutamate, chickens' extract, salt, pepper powder, white The sugar and peanut fried is broken, shelled melon seed and sesame seed slow boiling are boiled into.
6. a kind of thick chilli sauce according to claim 5, it is characterised in that:Program proportion scale is with 100 bottles and every bottle 210 grams of thick chilli sauce provides for proportion scale.
CN201810595016.XA 2018-06-11 2018-06-11 A kind of thick chilli sauce Pending CN108719954A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810595016.XA CN108719954A (en) 2018-06-11 2018-06-11 A kind of thick chilli sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810595016.XA CN108719954A (en) 2018-06-11 2018-06-11 A kind of thick chilli sauce

Publications (1)

Publication Number Publication Date
CN108719954A true CN108719954A (en) 2018-11-02

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CN201810595016.XA Pending CN108719954A (en) 2018-06-11 2018-06-11 A kind of thick chilli sauce

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101167565A (en) * 2006-10-26 2008-04-30 天津中英纳米科技发展有限公司 Method for making delicious pepper sauce
CN101933603A (en) * 2010-07-29 2011-01-05 江苏大学 Chilli sauce and preparation method thereof
CN103734685A (en) * 2013-12-27 2014-04-23 肖刚 Red oil chilli sauce and preparation method thereof
CN104489626A (en) * 2014-12-16 2015-04-08 叶县伊帆清真食品有限公司 Preparation process for chopped oily chili sauce
CN104957592A (en) * 2015-07-02 2015-10-07 江西龙津实业有限公司 Chili sauce and making method for same
CN106858549A (en) * 2015-12-14 2017-06-20 福泉市保利食品有限公司 A kind of husk sesame chili sauce and preparation method thereof
CN107397205A (en) * 2017-09-08 2017-11-28 杨佳佳 A kind of thick chilli sauce

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101167565A (en) * 2006-10-26 2008-04-30 天津中英纳米科技发展有限公司 Method for making delicious pepper sauce
CN101933603A (en) * 2010-07-29 2011-01-05 江苏大学 Chilli sauce and preparation method thereof
CN103734685A (en) * 2013-12-27 2014-04-23 肖刚 Red oil chilli sauce and preparation method thereof
CN104489626A (en) * 2014-12-16 2015-04-08 叶县伊帆清真食品有限公司 Preparation process for chopped oily chili sauce
CN104957592A (en) * 2015-07-02 2015-10-07 江西龙津实业有限公司 Chili sauce and making method for same
CN106858549A (en) * 2015-12-14 2017-06-20 福泉市保利食品有限公司 A kind of husk sesame chili sauce and preparation method thereof
CN107397205A (en) * 2017-09-08 2017-11-28 杨佳佳 A kind of thick chilli sauce

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