CN108740980A - A kind of konjaku fruit thick chilli sauce and preparation method thereof - Google Patents
A kind of konjaku fruit thick chilli sauce and preparation method thereof Download PDFInfo
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- CN108740980A CN108740980A CN201810534644.7A CN201810534644A CN108740980A CN 108740980 A CN108740980 A CN 108740980A CN 201810534644 A CN201810534644 A CN 201810534644A CN 108740980 A CN108740980 A CN 108740980A
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- CN
- China
- Prior art keywords
- konjaku
- thick chilli
- sauce
- chilli sauce
- fruit
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- 239000000843 powder Substances 0.000 claims abstract description 24
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of konjaku fruit thick chilli sauce and preparation method thereof.The preparation method of konjaku fruit thick chilli sauce, including prepare konjaku fruit capsaicine sauce, prepare konjaku crystal Q bullets particle, prepare konjaku fruit thick chilli sauce, packaging.The present invention is aided with polished rice powder and natural fruit and vegetables inspissated juice using konjaku glucomannan, capsicum, pears as primary raw material, breaches the limitation of traditional konjaku electuary, improves the traditional handicraft of thick chilli sauce, also has health-care efficacy while ensureing thick chilli sauce nutritional ingredient.The product of the present invention is rich in nutrition, reduces heat, and clean taste, Q bullets have that chewy texture, easy to digest, taste is fresh and sweet.And extensive, low production cost, the simple advantage of preparation process with raw material sources, taste is salubrious, at low cost, is suitble to family and merchandized handling.Product can be eaten with meal directly as small powder suitable for the demand of various people, can also be used as the dip of dumpling, and marinated salted cucumber, Tian jin cabbage pickled in sweet and sour etc. are can also be used to.Exploitativeness is strong, easily promotes.
Description
Technical field
Present invention relates particularly to a kind of thick chilli sauce and preparation method thereof, and in particular to a kind of konjaku fruit thick chilli sauce and its system
Preparation Method belongs to food technology field.
Background technology
With the development of social progress, science and technology, single flavoring cannot meet pursuit of the people to novel taste, and
And with the improvement of people's life quality, except deliciousness, safety, nutrition, green, various etc. are put on seasoning exploitation day already
Journey, diversified, Composite high-quality product is the developing direction of current and future seasoning.Meanwhile there are many for flavouring
The problems such as problem, such as " black condiment " injection low side Condiment Market, high benefit at low cost, and konjak portuguese gansu polyose sugar product is more single
One.
Thick chilli sauce in the market is mainly based on capsicum, supplemented by various additives, and investigation finds it, and there are problems, such as
Product is more traditional, nutrition taste is more single, the addition containing the chemical industry additive such as monosodium glutamate, chickens' extract in thick chilli sauce so that peppery
Green pepper sauce can be harmful, and the disadvantages such as that there are techniques is cumbersome, material price high yield is low, is unable to reach current people to green
The requirement of nutritious and healthy food, the target that cannot achieve low oily oil-free think little of furthermore traditional chili sauce focuses on mouthfeel and taste
Nutrient balance, and the thick chilli sauce formulated for specific crowds such as weight-reducing, diabetic, pregnant woman, the elderly, children is more
It is very few, can not picks out at random.It is above-mentioned to solve that it is necessary to provide a kind of preparation methods of new thick chilli sauce and thick chilli sauce thus.
Konjaku glucomannan is a kind of natural macromolecule soluble dietary fiber, has pure natural safety, for institute
There is the quality product in cellulose, heat is low, has certain antibiotic property, has satiety, and can reduce and delay the absorption of Glucomannan,
There is fat reducing of reducing weight, is suitble to diabetes patient.Konjaku also has the effect of good reducing blood lipid, hypoglycemic, blood pressure lowering, also
There are the multiple efficacies such as toxin expelling, weight-reducing, beauty, health care, defaecation ease constipation stomach.Pimiento is rich in vitamin C, and delicious pungent carries fresh
Taste enhancing effects eat thick chilli sauce before meals, help to whet the appetite, and capsorubin also has human body prodigious effect, often have some peppery
Green pepper can reduce artery sclerosis, reduce cholesterol, and the bata-carotene in capsicum can be anti-oxidant.By both konjaku and capsicum
Better in conjunction with that can play the role of, in addition the vitamin and mineral rich content of apple, pears, the washiness of pears, taste are clear
Sweet tea, clearing heat and promoting diuresis have neutralized the shortcomings that capsicum is easily got angry, and further increase nutrient, apple and pear in low sugar fruit, just
The effect of insulin it is not related in normal metabolic process, fructose, which is considered having, alleviates the absorbed effect of glucose.Polished rice powder etc. has
Intelligence development, defaecation and other effects.
Application No. is 201410173315.6 patent of invention " production methods and thick chilli sauce of thick chilli sauce "（The applying date：
2014.04.28）A kind of production method and thick chilli sauce of thick chilli sauce are provided, but involved in the adding procedure of various condiments
To four steps, and each step is directed to the heating of oil, and is moderate heat tanning certain time, and production method is relatively complicated, to oil
The temperature of tanning, time requirement are higher, are otherwise also easy to produce various harmful substances during oil tanning in high temperature or repeatedly.Again
Person, a certain amount of chickens' extract, monosodium glutamate involved in raw material, some but occur again and again about the security hidden trouble of monosodium glutamate.Chinese disease
The nutrition of prevention and control center and food security research institute deputy director Zhai Fengying indicate that they have found in investigation, and Chinese adult occupies
People's monosodium glutamate is consumed has certain relationship with overweight.It is accumulative more than 2.2 grams to daily intake monosodium glutamate, overweight risk dramatically increases.
Application No. is 201610391839.1 patent of invention " a kind of preparation methods and thick chilli sauce of thick chilli sauce "（Application
Day：2016.06.06）A kind of preparation method and thick chilli sauce of thick chilli sauce are described, there are many raw material that this method uses, and use
The technologies such as spray drying, technology is required it is more stringent, furthermore the inside is added with meat, especially pork, should not extend to not
Eat the specific crowd of pork.
Konjaku, fruit and capsicum are combined, a kind of thick chilli sauce to show unique characteristics is made, meets wanting for modern nutriology
It asks and pursuit of the people to green nourishing food, and can be very good to play the deficiency for making up existing product on the market, have huge
Big market potential.
Invention content
The object of the present invention is to provide a kind of konjaku fruit thick chilli sauce different from existing thick chilli sauce and preparation method thereof, evil spirits
Taro fruit thick chilli sauce make it is simple, without artificial color, preservative, rich in dietary fiber, mouthfeel is fresh and sweet, full of nutrition, be one
Kind vegetarian diet konjaku fruit thick chilli sauce, is particularly suitable for the personage of weight-reducing.
The present invention cleans pimiento, pears and apple using konjaku glucomannan, pimiento, pears and apple as main component
It is ground into plain sauce, colloidal sol of the konjak portuguese gansu polyose Icing Sugar part as plain sauce, a part with polished rice powder and tapioca by rubbing
Q bullet particles are made in group, boiling, chopping, increase the entertaining of plain sauce, are added in plain sauce, and a kind of clean taste, taste sweet tea is made
A kind of peppery pure natural konjaku fruit thick chilli sauce of oil-free that is delicious, including chewy texture Q bullet konjaku grains is free of any additive.Product is old
It is few to be all preferably especially suitable for diabetic, weight-reducing personage, and convenient material drawing in preparation process, it is simple for process, there is longer guarantor
Deposit the phase.
To achieve the purpose of the present invention, technical scheme is as follows.
The preparation method of konjaku fruit thick chilli sauce of the present invention, it is characterised in that preparation process is as follows：
（1）Prepare konjaku fruit capsaicine sauce：Prepare konjaku fruit capsaicine sauce：Konjak glucomannan fine powder 1~5g is taken, it is ultrapure
100~150g of water, 30~45 DEG C of constant temperature homogeneous are swollen 5~20min, konjac sol are made, spare；Take pimiento 100~
500g, it 100~500g of apple, 60~250g of pears, 50~200g of garlic, 30~150g of ginger, cleans, dry, being cut into fruits and vegetables block, it is standby
With；The pimiento cut is first placed on the rotating speed in beater with 16000rpm/min and stirs 30~60s, then by konjac sol and fruit
Vegetable block is all put into beater and is added 50~200g of soft white sugar, 60~250g of light-coloured vinegar, 60~250g of edible salt, and rotating speed is
16000rpm/min, 30~150s are blended, and obtain plain sauce, are placed in seal in container and be kept in；
（2）Prepare konjaku crystal Q bullet particles：It is polished rice powder by weight：Tapioca：Konjaku flour is with 1:1:0.3 ratio is mixed
It closes uniformly, with the weight ratio of total powder and water for 3:2 ratio adds 100 DEG C of water mixing, knead dough that the thin skin of 5mm thickness, boiling 5 is made
~10min is cut into block grain, obtains Q bullet crystal konjaku particles；
（3）Prepare konjaku fruit thick chilli sauce：By step（1）And step（2）Manufactured element sauce and crystal konjaku particle, it is uniform mixed
Together, it stands and is no less than 2min, obtain konjaku fruit thick chilli sauce；
（4）Packaging：By step（3）Konjaku fruit thick chilli sauce, using vacuumizing packaging and aseptic canning, finished product.
The present invention is aided with polished rice powder and natural fruit and vegetables inspissated juice using konjaku glucomannan, capsicum, pears as primary raw material, dashes forward
The limitation for having broken traditional konjaku electuary improves in thick chilli sauce production with starch, white granulated sugar, food additives, synthetic dyestuff etc.
High energy capacity material and the tradition that substance with potential hazard is primary raw material, also have while ensureing thick chilli sauce nutritional ingredient
Have certain health-care efficacy, accomplish really it is green and healthy, promote the processing and utilization of agricultural product, drive the hair of agricultural production
Exhibition.
The product of the present invention is rich in nutrition, reduces heat, compensates for the more single deficiency of traditional chili sauce nutrition, enhance
The health-care effect of product, product clean taste, Q bullets have chewy texture, it is easy to digest and easily garnishes.Any color is not added in production process
Element and additive, meet pursuit of the modern consumer to healthy diet mode；Product is unique novel, extensive with raw material sources,
The simple advantage of low production cost, preparation process, taste is salubrious, at low cost, is suitble to family and merchandized handling, exploitativeness
By force, it easily promotes.Product can be eaten directly as small powder with meal, and the dip of dumpling is can also be used as, and can also be used to pickle salty Huang
Melon, Tian jin cabbage pickled in sweet and sour etc. have higher generalization.
Thick chilli sauce is liked by consumers in general deeply due to its abundant taste and irritation flavor.The present invention is in capsicum
On the basis of sauce, its nutritional ingredient and taste are innovated.Apple and pears are added, keep its quality salubrious, it is full of nutrition, it fits
Suitable various people；Capsicum is added, meets the needs of liking hot and spicy food crowd, while masking " bad " flavor of konjaku；Konjaku is added, makes
Its mouthfeel Q bullets, it is edible suitable for child, while konjaku has extremely strong water imbibition, makes one to generate satiety, is suitble to weight-reducing personage's food
With.Product improves the salty peppery taste of previous thick chilli sauce, and taste is fresh and sweet, and southerner preferably is edible.The konjaku fruit of the present invention
The results are shown in Table 1 with having thick chilli sauce correlated performance test comparison on the market for thick chilli sauce.
The konjaku fruit thick chilli sauce of 1 present invention of table and existing thick chilli sauce correlated performance test comparison result on the market
By above-mentioned test comparison, konjaku fruit thick chilli sauce of the invention, in taste flavor, safety, cost of material and potential
All other traditional chili sauces have more characteristic to the indexs such as market more on the market, can become the fancy fruit capsicum of consumers in general's selection
Sauce.
Specific implementation mode
In order to fully disclose konjaku fruit thick chilli sauce of the present invention, the present invention is made further specifically with reference to embodiment
It is bright.
Embodiment 1, a kind of preparation method of konjaku fruit thick chilli sauce, include the following steps：
（1）Prepare konjaku fruit capsaicine sauce：Take konjak glucomannan fine powder 2g, ultra-pure water 100g, 45 DEG C of constant temperature homogeneous swellings
Konjac sol is made in 15min, spare, takes pimiento 250g, apple 250g, pears 125g, garlic 100g, ginger 75g, cleans, dries in the air
It does, be cut into fruits and vegetables block, it is spare；The pimiento cut is first placed on the rotating speed in beater with 16000rpm/min and stirs 30s, then will
Konjac sol and fruits and vegetables block are put into beater, soft white sugar 100g, light-coloured vinegar 125g, edible salt 125g are added, and rotating speed is
16000rpm/min, 50s are blended, and obtain plain sauce, are placed in seal in container and be kept in；
（2）Prepare konjaku crystal Q bullet particles：Polished rice powder 100g, tapioca 100g, konjaku flour 30g are taken, is uniformly mixed, with total
The weight ratio of powder and water is 3:2 ratio adds 100 DEG C of hot water mixing, knead dough that the thin skin of 5mm thickness is made, and boiling 8min is cut into
Block grain obtains Q bullet crystal konjaku particles；
（3）Prepare konjaku fruit thick chilli sauce：By step（1）And step（2）Manufactured element sauce and crystal grain, are uniformly mixed in one
It rises, stands 2min, obtain konjaku fruit thick chilli sauce；
（4）Packaging：By step（3）Konjaku fruit thick chilli sauce use obtained vacuumizes packaging and aseptic canning is packed.
Embodiment 2, a kind of preparation method of konjac glncomanan film haze mask, include the following steps：
（1）Prepare konjaku fruit capsaicine sauce：Take konjak glucomannan fine powder 5g, ultra-pure water 150g, 45 DEG C of constant temperature homogeneous, swelling
Konjac sol is made in 20min, spare, takes pimiento 500g, apple 500g, pears 250g, garlic 200g, ginger 150g, cleans, dries in the air
It does, be cut into fruits and vegetables block, it is spare；The pimiento cut is first placed on the rotating speed in beater with 16000rpm/min and stirs 40s, then will
Konjac sol and fruits and vegetables block are all put into beater and are added soft white sugar 200g, light-coloured vinegar 250g, edible salt 250g, and rotating speed is
16000rpm/min, 60s are blended, and obtain plain sauce, are placed in seal in container and be kept in；
（2）Prepare konjaku crystal Q bullet particles：Polished rice powder 200g, tapioca 200g, konjaku flour 60g are taken, is uniformly mixed, with total
The weight ratio of powder and water is 3:2 ratio adds 100 DEG C of water mixing, knead dough that the thin skin of 5mm thickness is made, and boiling 10min is cut into block
Grain, obtains Q bullet crystal konjaku particles；
（3）Prepare konjaku fruit thick chilli sauce：By step（1）And step（2）Manufactured element sauce and crystal grain, are uniformly mixed in one
It rises, stands 2min, obtain konjaku fruit thick chilli sauce；
（4）Packaging：By step（3）Konjaku fruit thick chilli sauce use obtained vacuumizes packaging and aseptic canning is packed.
Embodiment 3, a kind of preparation method of konjac glncomanan film haze mask, include the following steps：
（1）Prepare konjaku fruit capsaicine sauce：Take konjak glucomannan fine powder 3g, ultra-pure water 120g, 45 DEG C of constant temperature homogeneous, swelling
Konjac sol is made in 10min, spare, takes pimiento 125g, apple 125g, pears 62.5g, garlic 50g, ginger 37.5g, cleans, dries in the air
It does, be cut into fruits and vegetables block, it is spare；The pimiento cut is first placed on the rotating speed in beater with 16000rpm/min and stirs 30s, then will
Konjac sol and fruits and vegetables block are all put into beater, soft white sugar 50g, light-coloured vinegar 62.5g, edible salt 62.5g are added, and rotating speed is
16000rpm/min, 30s are blended, and obtain plain sauce, are placed in seal in container and be kept in；
（2）Prepare konjaku crystal Q bullet particles：Polished rice powder 50g, tapioca 50g, konjaku flour 15g are taken, is uniformly mixed, with total powder
Weight ratio with water is 3:2 ratio adds 100 DEG C of water mixing, knead dough that the thin skin of 5mm thickness is made, and boiling 5min is cut into block grain,
Obtain Q bullet crystal konjaku particles；
（3）Prepare konjaku fruit thick chilli sauce：By step（1）And step（2）Manufactured element sauce and crystal grain, are uniformly mixed in one
It rises, stands 2min, obtain konjaku fruit thick chilli sauce；
（4）Packaging：By step（3）Konjaku fruit thick chilli sauce use obtained vacuumizes packaging and aseptic canning is packed.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (4)
1. a kind of preparation method of konjaku fruit thick chilli sauce, it is characterised in that preparation process is as follows：
（1）Prepare konjaku fruit capsaicine sauce：Prepare konjaku fruit capsaicine sauce：Konjak glucomannan fine powder 1~5g is taken, it is ultrapure
100~150g of water, 30~45 DEG C of constant temperature homogeneous are swollen 5~20min, konjac sol are made, spare；Take pimiento 100~
500g, it 100~500g of apple, 60~250g of pears, 50~200g of garlic, 30~150g of ginger, cleans, dry, being cut into fruits and vegetables block, it is standby
With；The pimiento cut is first placed on the rotating speed in beater with 16000rpm/min and stirs 30~60s, then by konjac sol and fruit
Vegetable block is all put into beater and is added 50~200g of soft white sugar, 60~250g of light-coloured vinegar, 60~250g of edible salt, and rotating speed is
16000rpm/min, 30~150s are blended, and obtain plain sauce, are placed in seal in container and be kept in；
（2）Prepare konjaku crystal Q bullet particles：It is polished rice powder by weight：Tapioca：Konjaku flour is with 1:1:0.3 ratio is mixed
It closes uniformly, with the weight ratio of total powder and water for 3:2 ratio adds 100 DEG C of water mixing, knead dough that the thin skin of 5mm thickness, boiling 5 is made
~10min is cut into block grain, obtains Q bullet crystal konjaku particles；
（3）Prepare konjaku fruit thick chilli sauce：By step（1）And step（2）Manufactured element sauce and crystal konjaku particle, it is uniform mixed
Together, it stands and is no less than 2min, obtain konjaku fruit thick chilli sauce；
（4）Packaging：By step（3）Konjaku fruit thick chilli sauce, using vacuumizing packaging and aseptic canning, finished product.
2. a kind of preparation method of konjaku fruit thick chilli sauce according to claim 1, it is characterised in that described to prepare konjaku
Fruit capsaicine sauce：Konjak glucomannan fine powder 5g, ultra-pure water 150g, 45 DEG C of constant temperature homogeneous is taken to be swollen 20min, konjaku is made
Colloidal sol, it is spare, pimiento 500g is taken, apple 500g, pears 250g, garlic 200g, ginger 150g, cleans, dry, being cut into fruits and vegetables block,
It is spare；The pimiento cut is first placed on the rotating speed in beater with 16000rpm/min and stirs 40s, then by konjac sol and fruits and vegetables
Block is all put into beater and is added soft white sugar 200g, light-coloured vinegar 250g, edible salt 250g, rotating speed 16000rpm/min,
60s is blended, and obtains plain sauce, is placed in seal in container and be kept in.
3. a kind of preparation method of konjaku fruit thick chilli sauce according to claim 1, it is characterised in that described to prepare konjaku
Crystal Q bullet particles：Polished rice powder 200g, tapioca 200g, konjaku flour 60g are taken, is uniformly mixed, the weight ratio with total powder and water is
3:2 ratio adds 100 DEG C of water mixing, knead dough that the thin skin of 5mm thickness is made, and boiling 10min is cut into block grain, obtains Q bullets crystal evil spirit
Taro particle.
4. the konjaku fruit thick chilli sauce prepared by the either method described in claim 1-3.
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| CN109875027A (en) * | 2019-04-25 | 2019-06-14 | 福建农林大学 | A kind of konjaku fruit thick chilli sauce and preparation method thereof |
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