CN108813556A - A kind of production technology of chilli sauce - Google Patents
A kind of production technology of chilli sauce Download PDFInfo
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- CN108813556A CN108813556A CN201810856175.0A CN201810856175A CN108813556A CN 108813556 A CN108813556 A CN 108813556A CN 201810856175 A CN201810856175 A CN 201810856175A CN 108813556 A CN108813556 A CN 108813556A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 80
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 33
- 235000013599 spices Nutrition 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 23
- 235000019198 oils Nutrition 0.000 claims abstract description 21
- 235000013409 condiments Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 15
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 238000010348 incorporation Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000005070 sampling Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000009261 transgenic effect Effects 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 124
- 235000002566 Capsicum Nutrition 0.000 claims description 41
- 239000001390 capsicum minimum Substances 0.000 claims description 38
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 35
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 30
- 241000287828 Gallus gallus Species 0.000 claims description 17
- 241000345998 Calamus manan Species 0.000 claims description 14
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 14
- 235000012950 rattan cane Nutrition 0.000 claims description 14
- 244000025254 Cannabis sativa Species 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 239000001511 capsicum annuum Substances 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 241000218394 Magnolia liliiflora Species 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 240000002657 Thymus vulgaris Species 0.000 claims description 4
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 4
- 230000002070 germicidal effect Effects 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 239000001585 thymus vulgaris Substances 0.000 claims description 4
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 2
- 244000063464 Vitex agnus-castus Species 0.000 claims 2
- 230000005611 electricity Effects 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000002304 perfume Substances 0.000 abstract description 6
- 239000003921 oil Substances 0.000 description 18
- 241000532412 Vitex Species 0.000 description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000711 cancerogenic effect Effects 0.000 description 3
- 229960002504 capsaicin Drugs 0.000 description 3
- 231100000357 carcinogen Toxicity 0.000 description 3
- 239000003183 carcinogenic agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000037303 wrinkles Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- VTNQPKFIQCLBDU-UHFFFAOYSA-N Acetochlor Chemical compound CCOCN(C(=O)CCl)C1=C(C)C=CC=C1CC VTNQPKFIQCLBDU-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- MCWXGJITAZMZEV-UHFFFAOYSA-N dimethoate Chemical compound CNC(=O)CSP(=S)(OC)OC MCWXGJITAZMZEV-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000011086 high cleaning Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of production technologies of chilli sauce, and steps are as follows：Stock：Select uniform in size, free from admixture incorporation chilli, Chinese prickly ash dry fruit, spice and non-transgenic rapeseed oil as raw material；Cleaning：Above-mentioned raw materials are put into container and are cleaned, drying is lower than 10% to water content after cleaning；It crushes：The chilli of preparation, Chinese prickly ash dry fruit and spice are respectively put into colloidal mill and are crushed, chilli powder, zanthoxylum powder and condiment powder are respectively obtained, is sieved after crushing by screening machine, the mesh of sieve is 1-8mm；Tanning：It rapeseed oil is poured into colloidal mill is then heated to when 60-70 is spent and be put into zanthoxylum powder, it is heated to that chilli powder is added when 80-90 is spent when oil, grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then power supply is closed at once, the stewing system of capping, it is completely 6 hours cooling after last, it bottles after sampling is qualified.The spicy fresh perfume (or spice) of the present invention, taste is dense, and formula is simple, and manufacture craft is simple, convenient.
Description
Technical field
The present invention relates to a kind of production technology, in particular to a kind of production technology of chilli sauce.
Background technique
The sauce based food condiment such as chilli sauce, capsicum paste is the favorite seasoned food of many people, the spicy ratio of chilli sauce
Denseer, the chilli sauce that puts a spot in cooking or the frying the bottom of a pan can make the more fresh aromatic thickness of spicy of cooking, the bottom of a pan, but
It is most food enterprises when making chilli sauce, in order to allow the fresher perfume (or spice) of chilli sauce, various food materials is often added in chilli sauce
And additive, ingredient is complicated, complex manufacturing technology, and existing chilli sauce generally uses high temperature frying, and raw material holds at high temperature
Carcinogen easily generated, influences people's health.As the Chinese prickly ash of important component in chilli sauce, the high oil temperature the case where
Under, fragrance and spicy component in Chinese prickly ash are volatile, decompose and lose, and seriously affect the taste of chilli sauce.
Summary of the invention
The object of the invention is that providing, a kind of formula is simple, simple, convenient, the spicy fresh perfume of manufacture craft
The production technology of chilli sauce.
To achieve the goals above, the technical solution adopted by the present invention is that it is such：The production work of chilli sauce of the invention
Skill, steps are as follows：
(1) it stocks up：Select chilli, Chinese prickly ash dry fruit, spice and non-transgenic rapeseed oil as raw material, wherein doing peppery
Green pepper, Chinese prickly ash dry fruit choose the finished product of free from admixture incorporation uniform in size, and deseeding debranching is spare；
(2) it cleans：Above-mentioned raw materials are put into container and are cleaned, drying is lower than 10% to water content after cleaning；
(3) it crushes：The chilli of preparation, Chinese prickly ash dry fruit and spice are respectively put into colloidal mill and are crushed,
Chilli powder, zanthoxylum powder and condiment powder are respectively obtained, is sieved after crushing by screening machine, the mesh of sieve is 1-8mm；
(4) it boils：It rapeseed oil is poured into colloidal mill is then heated to when 60-80 is spent and be put into zanthoxylum powder, be heated to oil
Chilli powder is added when 85-95 is spent, grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then at once
Power supply is closed, stewing system is covered, it is completely 6 hours cooling after last, it bottles after sampling is qualified.
Preferably, the weight ratio of the capsicum, Chinese prickly ash, spice and rapeseed oil is 2:1:1:6.
Preferably, the chilli includes India devil capsicum, the generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, lake
North is bestowed favour one of capsicum and Shandong Yidu pimiento or a variety of.
Preferably, the Chinese prickly ash includes pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii, and pericarpium zanthoxyli bungeani uses Hanyuan pericarpium zanthoxyli bungeani, and pericarpium zanthoxyli schinifolii is using flood
Refined rattan green pepper.
Preferably, the spice include illiciumverum, spiceleaf, cassia bark, nutmeg, fennel, cumin, cloves, Amomum cardamomum, rhizoma nardostachyos,
One of radix aucklandiae, galanga galangal seed, hundred inner grass, rosemary, Lu Bazi, Fructus Amomi, clever grass, radix aucklandiae, thyme, the flower bud of lily magnolia and purple perilla
Or it is a variety of.
Preferably, it during the tanning, rapeseed oil is poured into colloidal mill is then heated to when 60-80 is spent and be first put into
Hanyuan pericarpium zanthoxyli bungeani powder adds Hongya rattan green pepper powder after 30 seconds, be heated to that the devil capsicum of India is added when 85-95 is spent when oil temperature
The generous chicken feet chilli powder of powder and Guizhou, add after five minutes two twigs of the chaste tree chilli powders in Sichuan, Hubei bestow favour chilli powder and
Yidu Paprika in Shandong, grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then at once
Power supply is closed, stewing system is covered, it is completely 6 hours cooling after last, it bottles after sampling is qualified.
Preferably, it during the stewing system of the capping, is sterilized using UVC ultraviolet germicidal lamp.
Compared with the prior art, the advantages of the present invention are as follows：
The spicy fresh perfume (or spice) of the present invention, taste is dense, and formula is simple, and manufacture craft is simple, convenient, makes using low temperature is stewing,
The stewing oil temperature made by not dispersing slowly stews out the taste of fragrance, is not likely to produce carcinogen, influences people's health, and nothing is appointed
What additive, edible safety.Chinese prickly ash of the invention use Hanyuan pericarpium zanthoxyli bungeani and Hongya rattan green pepper, capsicum using India devil capsicum,
The generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, enshi capsicum and Shandong Yidu pimiento collect the essence of each side, raw
The spicy fresh perfume (or spice) of chilli sauce that output is come, excellent in taste.
Specific embodiment
The invention will be further described below.
Embodiment 1
As a kind of preferred embodiment of the invention, present embodiment discloses a kind of production technology of chilli sauce, this implementations
Example include：
It selects the chilli 1000g of uniform in size, free from admixture incorporation, Chinese prickly ash dry fruit 500g, spice 500g and non-turns base
Because rapeseed oil 3000g is as raw material for standby, wherein：Chilli chooses uniform in size, free from admixture incorporation, and the print of deseeding debranching
Spend Yidu pimiento of devil capsicum, the generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, enshi capsicum and Shandong；Flower
Chillies dried fruit chooses Hanyuan pericarpium zanthoxyli bungeani and the Hongya rattan green pepper of uniform in size, free from admixture incorporation and deseeding debranching；Above-mentioned raw materials are put
Enter in container and clean, it is 9% that water content is arrived in drying after cleaning；The chilli of preparation, Chinese prickly ash dry fruit and spice are respectively put into
It is crushed into colloidal mill, respectively obtains chilli powder, zanthoxylum powder and condiment powder, sieved after crushing by screening machine, sieve
The mesh of son is 4mm；Rapeseed oil is poured into and is first put into Hanyuan pericarpium zanthoxyli bungeani powder when colloidal mill is then heated to 70 degree, after 30 seconds
Hongya rattan green pepper powder is added, devil's chilli powder of India and the generous chicken feet capsicum in Guizhou are added when oil temperature is heated to 90 degree
Powder adds Yidu Paprika of two twigs of the chaste tree chilli powders in Sichuan, bestow favour chilli powder and the Shandong in Hubei, in glue after five minutes
Grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in body grinding machine, then closes power supply at once, covers stewing system, finally ties
It is completely 6 hours cooling after beam, it bottles after sampling is qualified.
The Hanyuan pericarpium zanthoxyli bungeani is that " tribute green pepper in thousand " is that quality is best in pericarpium zanthoxyli bungeani, and numb degree is highest；Hongya rattan green pepper, virtue
Camphor tree alcohol natural plant incense atmosphere content is high, and faint scent fiber crops aftertaste is long, is top quality kind in pericarpium zanthoxyli schinifolii.
The India devil green pepper is also known as " green pepper overwhelmed with sorrow ", originates in India east and was once recognized in Guiness competition in 2 months 2007
It is set to most peppery capsicum variety in the world at present.It is that the world the 4th is peppery now, when tasting India devil green pepper, starts not feel
What peppery degree, about 3,4 seconds time pungents are more and more stronger.
The capsicum that the generous capsicum in Guizhou, i.e. Dafang County produce.Kind has two kinds of green pepper of the logical green pepper of bubble and wrinkle.It is loose to steep logical green pepper individual,
Meat is thick, and pungent is lower, fresh capsicum slightly sweet taste.Wrinkle green pepper also known as chicken feet is peppery, line is peppery, is traditional specialty in the Dafang County of Guizhou, wherein
It is again peppery the most famous with the chicken feet in generous chicken house township.The peppery vitamin C content of chicken feet is high, and color is scarlet, the long more wrinkles of body, and meat is thick
It is real, have the advantages that thick flavor, pungent appropriateness, is the good merchantable brand of instant seasoning, the old foster-mother's brand in the famous Kweiyang of domestic contrast is peppery
Green pepper series is exactly to be welcome with the peppery for raw material of generous chicken feet is always deep by Southeast Asian countries, has much competition in the international market
Power.
Two twigs of the chaste tree capsicums has the characteristics that in Sichuan：First is that decocting the glow of oil colours pool, red oil can be sputtered from trend disk side
It climbs, the peppery degree of mouthfeel is moderate, and taste is fragrant.Second is that green pepper angle is elongated, green pepper point has " J " shape crotch, green pepper fruit good appearance, sparkling and crystal-clear dark green.Third is that
Contain capsaicine in chili peel and placenta, be the source of pungent, capsaicin content number it is different due to kind, generally contain
Amount about 17% -27%.Two twigs of the chaste tree capsicums are up to 27% or more, contain 1.56 milligrams of carrotene and Vitamin C in every 100 grams of fresh greens pepper
105 milligrams of acid, more general vegetable content are high.Growing way is strong, and branch is more, and fruit strip taper, micro-bend, 40% has ditch with upper prong,
Maturation is peony, and good luster is 5-8 grams of single fruit weight, more heat-resisting, hot and savory, pungent appropriateness, oil weight.Containing dimension abundant
Raw element C, protein, carrotene, fat oil, haematochrome, capsaicine, the human bodies such as volatile oil, calcium, phosphorus, iron, ascorbic acid are necessary
Nutrient and substance.
Shandong Yidu pimiento Yidu pimiento originates in Shandong Province Qingzhou City the north Plain, cultivation history Chinese earliest
Up to more than 180 years, the long erietiform of character, color is purplish red, and pulp is plump, and oil foot, moisture is few, and dry matter content is up to 16%
~20%, pungent is moderate, and fragrance is extremely dense, has peculiar flavour.
The spice includes illiciumverum, spiceleaf, cassia bark, nutmeg, fennel, cumin, cloves, Amomum cardamomum, rhizoma nardostachyos, radix aucklandiae, red
One of cardamom, hundred inner grass, rosemary, Lu Bazi, Fructus Amomi, clever grass, radix aucklandiae, thyme, the flower bud of lily magnolia and purple perilla are a variety of.
During the stewing system of capping, sterilized using UVC ultraviolet germicidal lamp.
Rapeseed oil is the domestic level-one rapeseed oil of non-transgenic, is executed national standard GB1536-2004 transparency (20 degrees Celsius),
Without pigment and additive, pesticide residue (including but not limited to Rogor, Bravo, Acetochlor) nothing, must not containing plasticiser,
Gutter oil must not be contained, unedible oil must not be contained.
Operator adds chlorine dioxide to carry out disinfection in strict accordance with the 6 step methods of washing one's hands；Full workshop is installed by UVC ultraviolet sterilization
Lamp, ultraviolet sterilization principle：It mainly acts on the DNA of microorganism, destroys DNA structure, be allowed to lose breeding and self-replacation
Function is to achieve the purpose that sterilizing.
Whole high cleaning, controls microbe colony number from apparatus and process, controls acid value, peroxide value, and whole process 0 is added,
Survey report such as following table：
Using utmostly lockking capsicum, Chinese prickly ash, rattan green pepper, other spices under colloidal mill breaking-wall cell low temperature environment
Original flavor.The spicy fresh perfume (or spice) of the present invention, taste is dense, and formula is simple, and manufacture craft is simple, convenient, stewing using low temperature
System, the stewing oil temperature made by not dispersing slowly stew out the taste of fragrance, are not likely to produce carcinogen, influence people's health, and nothing
Any additive, edible safety.
Embodiment 2
As a kind of preferred embodiment of the invention, present embodiment discloses a kind of production technology of chilli sauce, this implementations
Example include：
Select chilli 20kg, Chinese prickly ash dry fruit 10kg, spice 10kg and non-transgenic rapeseed oil 60kg as raw material,
Wherein chilli, Chinese prickly ash dry fruit choose the finished product of free from admixture incorporation uniform in size, and deseeding debranching is spare；Above-mentioned raw materials are put
Enter in container and clean, drying is lower than 8% to water content after cleaning；The chilli of preparation, Chinese prickly ash dry fruit and spice are put respectively
Enter and crushed into colloidal mill, respectively obtain chilli powder, zanthoxylum powder and condiment powder, is sieved after crushing by screening machine,
The mesh of sieve is 1mm；Rapeseed oil is poured into when colloidal mill is then heated to 60 degree and is put into zanthoxylum powder, is heated to 85 to oil
Chilli powder is added when spending, grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then closes at once
Power supply covers stewing system, completely 6 hours cooling after last, bottles after sampling is qualified.
Embodiment 3
As a kind of preferred embodiment of the invention, present embodiment discloses a kind of production technology of chilli sauce, this implementations
Example include：
Select chilli 40kg, Chinese prickly ash dry fruit 20kg, spice 20kg and non-transgenic rapeseed oil 120kg as raw material,
Wherein chilli, Chinese prickly ash dry fruit choose the finished product of free from admixture incorporation uniform in size, and deseeding debranching is spare；Above-mentioned raw materials are put
Enter in container and clean, drying is lower than 7% to water content after cleaning；The chilli of preparation, Chinese prickly ash dry fruit and spice are put respectively
Enter and crushed into colloidal mill, respectively obtain chilli powder, zanthoxylum powder and condiment powder, is sieved after crushing by screening machine,
The mesh of sieve is 8mm；Rapeseed oil is poured into when colloidal mill is then heated to 80 degree and is put into zanthoxylum powder, is heated to 95 to oil
Chilli powder is added when spending, grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then closes at once
Power supply covers stewing system, completely 6 hours cooling after last, bottles after sampling is qualified.During capping is stewing processed, use
UVC ultraviolet germicidal lamp is sterilized
The chilli includes India devil capsicum, the generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, enshi
One of capsicum and Shandong Yidu pimiento are a variety of.The Chinese prickly ash includes pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii, and pericarpium zanthoxyli bungeani uses Hanyuan
Pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii use Hongya rattan green pepper.The spice include illiciumverum, spiceleaf, cassia bark, nutmeg, fennel, cumin, cloves,
Amomum cardamomum, rhizoma nardostachyos, radix aucklandiae, galanga galangal seed, hundred inner grass, rosemary, Lu Bazi, Fructus Amomi, clever grass, radix aucklandiae, thyme, the flower bud of lily magnolia and
One of purple perilla is a variety of.
Embodiment 4
As a kind of preferred embodiment of the invention, present embodiment discloses a kind of production technology of chilli sauce, this implementations
Example include：
Select chilli, Chinese prickly ash dry fruit, spice and non-transgenic rapeseed oil as raw material, wherein chilli, Chinese prickly ash are dry
Fruit chooses the finished product of free from admixture incorporation uniform in size, and deseeding debranching is spare；Above-mentioned raw materials are put into container and are cleaned, are cleaned
It is 9% that water content is arrived in drying afterwards；The chilli of preparation, Chinese prickly ash dry fruit and spice are respectively put into colloidal mill and carried out
It crushes, respectively obtains chilli powder, zanthoxylum powder and condiment powder, sieved after crushing by screening machine, the mesh of sieve is 4mm；?
Rapeseed oil pours into when colloidal mill is then heated to 70 degree and is put into zanthoxylum powder, chilli powder is added when oil is heated to 90 degree, in glue
Grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in body grinding machine, then closes power supply at once, covers stewing system, finally ties
It is completely 6 hours cooling after beam, it bottles after sampling is qualified.
Embodiment 5
As a kind of preferred embodiment of the invention, present embodiment discloses a kind of production technology of chilli sauce, this implementations
Example include：
Select the chilli 2000g of uniform in size, free from admixture incorporation, Chinese prickly ash dry fruit 1000g, spice 1000g and non-turn
Gene rapeseed oil 6000g as raw material for standby, wherein：Chilli is chosen uniform in size, free from admixture and is mixed, and deseeding debranching
India devil capsicum, the generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, enshi capsicum and Shandong Yidu pimiento；
Chinese prickly ash dry fruit chooses Hanyuan pericarpium zanthoxyli bungeani and the Hongya rattan green pepper of uniform in size, free from admixture incorporation and deseeding debranching；By above-mentioned raw materials
It is put into container and cleans, it is 8% that water content is arrived in drying after cleaning；The chilli of preparation, Chinese prickly ash dry fruit and spice are put respectively
Enter and crushed into colloidal mill, respectively obtain chilli powder, zanthoxylum powder and condiment powder, is sieved after crushing by screening machine,
The mesh of sieve is 1mm；Rapeseed oil is poured into and is first put into Hanyuan pericarpium zanthoxyli bungeani powder when colloidal mill is then heated to 60 degree, 30 seconds
After add Hongya rattan green pepper powder, when oil temperature is heated to 85 degree be added India devil's chilli powder and Guizhou generous chicken feet it is peppery
Green pepper powder adds Yidu Paprika of two twigs of the chaste tree chilli powders in Sichuan, bestow favour chilli powder and the Shandong in Hubei after five minutes,
Grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then closes power supply at once, covers stewing system, finally
After it is 6 hours completely cooling, bottle after sampling is qualified.
Embodiment 6
As a kind of preferred embodiment of the invention, present embodiment discloses a kind of production technology of chilli sauce, this implementations
Example include：
Select the chilli 4000g of uniform in size, free from admixture incorporation, Chinese prickly ash dry fruit 2000g, spice 2000g and non-turn
Gene rapeseed oil 12000g as raw material for standby, wherein：Chilli is chosen uniform in size, free from admixture and is mixed, and deseeding debranching
India devil capsicum, the generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, enshi capsicum and Shandong Yidu pimiento；
Chinese prickly ash dry fruit chooses Hanyuan pericarpium zanthoxyli bungeani and the Hongya rattan green pepper of uniform in size, free from admixture incorporation and deseeding debranching；By above-mentioned raw materials
It is put into container and cleans, it is 7% that water content is arrived in drying after cleaning；The chilli of preparation, Chinese prickly ash dry fruit and spice are put respectively
Enter and crushed into colloidal mill, respectively obtain chilli powder, zanthoxylum powder and condiment powder, is sieved after crushing by screening machine,
The mesh of sieve is 8mm；Rapeseed oil is poured into and is first put into Hanyuan pericarpium zanthoxyli bungeani powder when colloidal mill is then heated to 80 degree, 30 seconds
After add Hongya rattan green pepper powder, when oil temperature is heated to 95 degree be added India devil's chilli powder and Guizhou generous chicken feet it is peppery
Green pepper powder adds Yidu Paprika of two twigs of the chaste tree chilli powders in Sichuan, bestow favour chilli powder and the Shandong in Hubei after five minutes,
Grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then closes power supply at once, covers stewing system, finally
After it is 6 hours completely cooling, bottle after sampling is qualified.
Claims (7)
1. a kind of production technology of chilli sauce, which is characterized in that steps are as follows：
（1）Stock：Select chilli, Chinese prickly ash dry fruit, spice and non-transgenic rapeseed oil as raw material, wherein chilli, flower
Chillies dried fruit chooses the finished product of free from admixture incorporation uniform in size, and deseeding debranching is spare；
（2）Cleaning：Above-mentioned raw materials are put into container and are cleaned, drying is lower than 10% to water content after cleaning；
（3）It crushes：The chilli of preparation, Chinese prickly ash dry fruit and spice are respectively put into colloidal mill and are crushed, respectively
Chilli powder, zanthoxylum powder and condiment powder are obtained, is sieved after crushing by screening machine, the mesh of sieve is 1-8mm；
（4）Tanning：It rapeseed oil is poured into colloidal mill is then heated to when 60-80 is spent and be put into zanthoxylum powder, be heated to 85-95 to oil
Chilli powder is added when spending, grinding tanning adds condiment powder for 5 minutes and is uniformly mixed in colloidal mill, then closes electricity at once
Source covers stewing system, completely 6 hours cooling after last, bottles after sampling is qualified.
2. the production technology of chilli sauce according to claim 1, it is characterised in that：The capsicum, Chinese prickly ash, spice and dish
The weight ratio of seed oil is 2:1:1:6.
3. the production technology of chilli sauce according to claim 1, it is characterised in that：The chilli includes that India devil is peppery
One of green pepper, the generous chicken feet capsicum in Guizhou, two twigs of the chaste tree capsicum of Sichuan, enshi capsicum and Shandong Yidu pimiento are more
Kind.
4. the production technology of chilli sauce according to claim 1 or 3, it is characterised in that：The Chinese prickly ash include pericarpium zanthoxyli bungeani and
Pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani use Hanyuan pericarpium zanthoxyli bungeani, and pericarpium zanthoxyli schinifolii uses Hongya rattan green pepper.
5. the production technology of chilli sauce according to claim 1, it is characterised in that：The spice include illiciumverum, spiceleaf,
Cassia bark, nutmeg, fennel, cumin, cloves, Amomum cardamomum, rhizoma nardostachyos, radix aucklandiae, galanga galangal seed, hundred inner grass, rosemary, Lu Bazi, Fructus Amomi,
One of clever grass, radix aucklandiae, thyme, the flower bud of lily magnolia and purple perilla are a variety of.
6. the production technology of chilli sauce according to claim 4, it is characterised in that：During the tanning, rapeseed oil
It pours into colloidal mill and is then heated to when 60-80 is spent and be first put into Hanyuan pericarpium zanthoxyli bungeani powder, Hongya rattan green pepper powder is added after 30 seconds, to oil
Temperature is heated to that India devil chilli powder and the generous chicken feet chilli powder in Guizhou are added when 85-95 is spent, and adds two chaste tree of Sichuan after five minutes
Chilli powder, enshi chilli powder and Shandong Yidu Paprika, grinding tanning adds fragrant pungent for 5 minutes in colloidal mill
Feed powder is uniformly mixed, and then closes power supply at once, covers stewing system, completely 6 hours cooling after last, is filled after sampling is qualified
Bottle.
7. the production technology of chilli sauce according to claim 1 or 6, it is characterised in that：During the stewing system of capping, adopt
It is sterilized with UVC ultraviolet germicidal lamp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810856175.0A CN108813556A (en) | 2018-07-31 | 2018-07-31 | A kind of production technology of chilli sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810856175.0A CN108813556A (en) | 2018-07-31 | 2018-07-31 | A kind of production technology of chilli sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
| CN111972655A (en) * | 2020-08-07 | 2020-11-24 | 洛阳辰昊农业开发有限公司 | Red oil chilli sauce and preparation method thereof |
-
2018
- 2018-07-31 CN CN201810856175.0A patent/CN108813556A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
| CN111972655A (en) * | 2020-08-07 | 2020-11-24 | 洛阳辰昊农业开发有限公司 | Red oil chilli sauce and preparation method thereof |
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Application publication date: 20181116 |