CN108835505A - A kind of hot pepper sauce formula and production method rich in omega-3 polyunsaturated fatty acids - Google Patents
A kind of hot pepper sauce formula and production method rich in omega-3 polyunsaturated fatty acids Download PDFInfo
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 45
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 45
- 235000015067 sauces Nutrition 0.000 title claims abstract description 45
- 235000020660 omega-3 fatty acid Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000009472 formulation Methods 0.000 title description 2
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
One kind being rich in omega-3 polyunsaturated fatty acids hot pepper sauce flavouring, it is characterised in that：The edible oil that will be enriched in omega-3 polyunsaturated fatty acids is formulated in hot pepper sauce by low temperature regime, while the spice of different ratio being added in the right way, enables people to take in omega-3 polyunsaturated fatty acids in a manner of health while tasting delicious.Hot pepper sauce good smell that the present invention obtains, acid are moderate, are not only rich in omega-3 polyunsaturated fatty acids, and micro constitutent is abundant, and fragrance is more longlasting, can put long-term preservation long.
Description
Technical field
The present invention relates to the formulas and production method of a kind of hot pepper sauce rich in omega-3 polyunsaturated fatty acids, belong to tune
Taste product manufacture field.
Background technique
Research shows that alpha-linolenic acid can make cholesterol be esterified and be metabolized out human body, blood viscosity can be reduced, is improved
Blood microcirculation, inhibition thrombosis.Since hematological system and each Functional tissue of whole body are closely related, alpha-linolenic acid is also
With prevention and alleviate hyperlipemia, hypertension, obesity, atherosclerosis, myocardial infarction, cerebral infarction, apoplexy and senile dementia
The effects of.Alpha-linolenic acid can be synthesized in vivo, be metabolized, being converted into vital activity factor D HA, DPA and EPA etc. necessary to body,
Especially DHA develops closely bound up with brain intelligence.Alpha-linolenic acid is very high in linseed oil and Purple Perilla Seed Oil, 50% or more, is
Supplement the fine source of alpha-linolenic acid.
But linseed oil has a poor flavour, there are also bitter taste, ordinary consumer is not allowed to be easily accepted by, research shows that in linseed oil
Bitter substance be mainly cyanogenic glycoside and cyclic peptide substance, being hazardous to the human body property of cyanogenic glycoside, although cyanogenic glycoside is in height
Lower easily decompose of temperature can reduce toxicity, but high temperature also results in alpha-linolenic acid destruction, is converted to other harmful substances.With people
The continuous improvement of understanding and the development of science and technology gradually produce the de- bitter linseed oil used suitable for low temperature.
With the rapid development of China's economy and the raising year by year of living standards of the people, people want edible oil quality
It asks and is also continuously improved.Edible oil and fat be human diet component part and needed by human body energy and must fatty acid it is main
Source, fatty acid are divided into three categories：Saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acid.Nutritional studies card
Risk bright, that a large amount of intakes of saturated fatty acid will increase obesity and suffer from cardiovascular disease, monounsaturated fatty acids and more insatiable hungers
It is then beneficial to human health with fatty acid, the saturated fatty acid (S) in dietary fat：Monounsaturated fatty acids (M)：How unsaturated
Fatty acid (P) is with 1：1：1 is advisable.Early in 1977, the Journal of Nutrition root of the World Food Programme and health organization (FAO&VHO)
Just propose according to nutritional knowledge * at that time, saturated fatty acid: monounsaturated fatty acids: the ratio of polyunsaturated fatty acid is 1: 1:
1。
Polyunsaturated fatty acid is divided into again containing there are two the ω -6 of unsaturated double-bond and containing there are three unsaturated double-bonds
ω -3 series fatty acid, linoleic acid are main ω -6 fatty acid of needed by human body, and alpha-linolenic acid is the main ω -3 of needed by human body
Fatty acid.Has a large amount of ω -6 fatty acid in the eating patterns of modern humans, considerably beyond body metabolism requirement, very
To playing side effect；And omega-fatty acid is very rare in our food, world health group is not achieved in contained amount
The half with FAO (Food and Agriculture Organization of the United Nation) recommended amounts is knitted, so must supplement.According to investigations, in modern diet structure contained ω -6 with
The ratio of ω -3 is 20:1~30:Between 1, scientist thinks that optimum ratio should should be maintained at 4:1~6:1.
Hot pepper sauce be it is a kind of commonly with flavouring, high temperature stand oil is needed in traditional production method, by area
Living habit is different, and vegetable oil used in hot pepper sauce is also different, some areas use rapeseed oil resistant to high temperature, some areas
Use the siritch of non-refractory（Linseed oil）Or even the pure Purple Perilla Seed Oil stand oil oil of some rural area non-refractories is bold and resolute
Green pepper.If the edible oil monounsaturated fatty acids content of stand oil is high, although lacking polyunsaturated fat again compared with high temperature resistant
Acid, especially ω -3 series fatty acid；It is easy to oxidize rotten if the edible oil polyunsaturated fatty acid of stand oil is high, research
Show that omega-3 polyunsaturated fatty acids heating is easily converted to trans-fatty acid and other harmful substances.Therefore a make is needed
Contain the hot pepper sauce of higher omega-3 polyunsaturated fatty acids, again with the bold and vigorous paprika of high temperature resistant edible oil heating oil in order to people
Omega-3 polyunsaturated fatty acids can be taken in a manner of low temperature health while tasting delicious.
It is said from psychologic angle, if people are exactly to be added not adding in the noodles in the presence of a person sponging on an aristocrat there are one illusion
The edible oil of hot stand oil, he might have a kind of psychological unacceptable feeling；But be unconsciously added in advance, it can
Any feeling can not be had.So frequent someone, which advocates directly to pour into food or directly drink, does not heat the Asia that shortening is crossed
Flaxseed oil or Purple Perilla Seed Oil etc., but some still cannot receive.
In traditional hot pepper sauce manufacturing process, people, which often do not crush the biggish spice of some shapes, directly to be added
Entering stir-frying or frying in the oil of heating, a little while, then spice is outwelled in filtering, has only extracted sub-fraction fragrance in this way
For substance into stand oil, most of fragrance matter and micro-nutrient composition inevitably cause spice to waste so still in spice,
And hot pepper sauce flavor concentration obtained and persistence are poor.
Appropriate vinegar will finally be added in traditional hot pepper sauce manufacturing process, vinegar major part ingredient is water, is added to
Why immediately can evoke fragrance in hot pepper sauce, be primarily due to also completely not cold in the moisture and hot pepper sauce in vinegar
But grease contact easily causes part and seethes, and accelerates the release of fragrance matter, along with the acetic acid in vinegar is also readily volatilized,
Moment can generate one fragrant but also acid taste not only, but this taste persistence is poor, and the moisture in vinegar is added to oil and sprinkles
It is easy to cause grease oxidation rancid therein in spicy.
Summary of the invention
The present invention provides a kind of hot pepper sauce flavouring rich in omega-3 polyunsaturated fatty acids, the oil modulated are bold and resolute
Son is not only rich in omega-3 polyunsaturated fatty acids, and micro constitutent is abundant, and good smell, acid are moderate, and fragrance is more longlasting,
The appetite for facilitating enhancing people, can also put long-term preservation long.
To achieve the goals above, the present invention provides following concrete schemes：
One kind being rich in omega-3 polyunsaturated fatty acids hot pepper sauce flavouring, it is characterised in that：By the raw material of following parts by weight
It is formulated to be made：
50-400 parts of high temperature resistant edible oil is rich in omega-3 polyunsaturated fatty acids low temperature with 10-100 parts of edible oil；
10-100 parts of red pepper noodles；
Spice：0.5-15 parts, pungent group 0.5-10 parts of fragrance group；
Other：0-1.5 parts of monosodium glutamate, 1-10 parts of salt, 1-20 parts of sesame.
Specifically, hot pepper sauce flavouring of the present invention, which is characterized in that the high temperature resistant edible oil is selected from single
The high vegetable oil of unsaturated fatty acid content, such as one of rapeseed oil, olive oil, high oleic acid peanut oil, tea-seed oil or is more than
It is a kind of.
Further, hot pepper sauce flavouring of the present invention, which is characterized in that described is rich in ω -3 how unsaturated
Fatty acid low temperature edible oil is selected from one or both of de- bitter linseed oil, Purple Perilla Seed Oil.
Further, hot pepper sauce flavouring of the present invention, which is characterized in that fragrant group of the spice by
0-2.5 parts octagonal, 0-2 parts of cortex cinnamomi, 0-1 parts of safflower, 0-1.5 parts of dried orange peel, 0-1.5 parts of nutmeg, 0-2.5 parts of kaempferia galamga, fructus amomi
0-1.5 parts, 0-2.5 parts of the root of Dahurain angelica, 0-2.5 parts of fennel seeds, 0-1 parts of cloves, 0-1 parts of coriander, 0-2 parts of Radix Glycyrrhizae, 0-2 parts of dried peppermint leaf,
0-2 parts of rosemary, 0-1.5 parts of thyme compositions；Total 0.5-15 parts of fragrance group.
Further, hot pepper sauce flavouring of the present invention, which is characterized in that pungent group of the spice by
0-1 parts of green onion, 0-1.5 parts of garlic, 0-1 parts of rhizoma zingiberis, 0-1.5 parts of pepper, Bi dial 0-1 parts, 0-1.5 parts of turmeric, 0-1.5 parts of mustard, height
0-1 parts of galanga, 0-2.5 parts of Chinese prickly ash compositions；It is pungent group 0.5-10 parts total.
Specifically, the production method of the present invention rich in omega-3 polyunsaturated fatty acids hot pepper sauce flavouring,
It is characterized in that：
（1）By fresh garlic, green onion, coriander cleaning and controlled drying moisture, it is successively cut into garlic granule, green onion end, coriander end；
（2）Other spices mix crushing according to ratio in claim 4 and claim 5, cross the aperture 0.1-0.5mm
Sieve；
（3）By after above-mentioned sieving spice and sesame be uniformly mixed with red pepper noodles according to ratio in claim 1, mixing is equal
Powder after even is put into food containers resistant to high temperature, does not exceed the half of container；
（4）Garlic granule, green onion end and coriander end are successively sprinkled in mixed-powder top layer central location；
（5）High temperature resistant edible oil is heated to 120-200 DEG C；
（6）Then start to be cooled to 80-110 DEG C；
（7）It will（6）Edible oil after middle cooling sprinkles rapidly into step（4）Garlic granule, the green onion end of high temperature resistant food containers central location
On coriander end, the paprika and spice powder mixture in whole container are stirred while sprinkling, until stirring evenly；
（8）Work as step（7）In temperature when dropping to 40-60 DEG C, ratio described in claim 1 is added and is rich in ω -3 how unsaturated rouge
The low temperature edible oil of fat acid is again stirring for uniformly；
（9）Then edible salt, the monosodium glutamate of proportion described in claim 1 is added, stirs evenly, can be obtained more rich in ω -3
The hot pepper sauce flavouring of unsaturated fatty acid.
Further, it can also be added in hot pepper sauce flavouring of the present invention according to hot pepper sauce total weight 0.001%-
0.05% vitamin E.
Advantage of the invention is that：
The edible oil that will be enriched in omega-3 polyunsaturated fatty acids is added in hot pepper sauce by low temperature regime, enables people to product
Omega-3 polyunsaturated fatty acids are taken in a manner of health while tasting deliciousness, spice is reduced rich in ω -3 how unsaturated rouge
The fishy smell of the vegetable oil of fat acid itself；Supplying is kept away rich in the raw edible oil of omega-3 polyunsaturated fatty acids in advance in hot pepper sauce
Exempted to be directly added into raw edible oil in food makes some not allow psychologically to be easily accepted by because seeing；By condiment powder
Oil sprinkles in the paprika of broken addition, avoid spice is directly placed into stand oil after stir-frying or frying be filtered to remove spice and
Caused spice waste, the hot pepper sauce fragrance that the method that the present invention uses obtains are more longlasting；Spice is divided into fragrance group
It is added with pungent group according to proper proportion, the hot pepper sauce good smell that modulates, the moderate appetite that can enhance people of acid are micro-
It is abundant to measure ingredient, and has the effect of stomach strengthening and digestion promoting；Compared with traditional hot pepper sauce, do not have to finally add vinegar, avoids plus vinegar is brought into
Excessive moisture and accelerate the edible oil oxidative rancidity in hot pepper sauce, the method that the present invention uses can extend the guarantor of hot pepper sauce
The matter phase.
Specific embodiment
Embodiment 1
Specific formula：High temperature resistant edible oil：40 parts of rapeseed oil 80, tea-seed oil；It is eaten rich in omega-3 polyunsaturated fatty acids low temperature
With oil：De- hardship 9 parts of linseed oil, 6 parts of Purple Perilla Seed Oil；70 parts of red pepper noodles；Fragrance group spice：2 parts octagonal, 1 part of cortex cinnamomi, hiding
0.3 part of safflower, 0.5 part of dried orange peel, 0.6 part of nutmeg, 0.2 part of kaempferia galamga, 0.2 part of fructus amomi, 0.3 part of the root of Dahurain angelica, 0.5 part of fennel seeds, fourth
Fragrant 0.2 part, 0.1 part of coriander, 0.5 part of Radix Glycyrrhizae, 0.5 part of dried peppermint leaf, 0.5 part of rosemary, 0.5 part of thyme；Pungent group of spice：
0.5 part of green onion, 1 part of garlic, 0.5 part of rhizoma zingiberis, 1 part of pepper, Bi dial 0.5 part, 0.5 part of turmeric, 1 part of mustard, 0.5 part of galangal, Chinese prickly ash
1.5 part；Other：0.2 part of monosodium glutamate, 3 parts of edible salt, 8 parts of sesame.
Embodiment 2
Specific formula：High temperature resistant edible oil：70 parts of rapeseed oil；Rich in omega-3 polyunsaturated fatty acids low temperature edible oil：De- hardship
13 parts of linseed oil；25 parts of red pepper noodles；Fragrance group spice：Octagonal 1.5 parts, 1 part of fennel seeds, 0.5 part of coriander；Pungent group fragrant
Pungent material：0.5 part of green onion, 1 part of garlic, 0.5 part of galangal, 0.3 part of pepper, 0.8 part of Chinese prickly ash；Other：1 part of edible salt, 3 parts of sesame.
Embodiment 3
Specific formula：High temperature resistant edible oil：400 parts of olive oil；Rich in omega-3 polyunsaturated fatty acids low temperature edible oil：Purple perilla
80 parts of seed oil；100 parts of red pepper noodles；Fragrance group spice：Octagonal 2.5 parts, 1 part of nutmeg, 2.5 parts of kaempferia galamga, 0.5 part of fructus amomi,
1 part of cloves, 1 part of rosemary；Pungent group of spice：Bi dials 0.5 part, 0.5 part of galangal, 1 part of Chinese prickly ash, 1 part of mustard；Other：Taste
Smart 1.5 parts, 10 parts of edible salt, 20 parts of sesame.
Embodiment 4
Specific formula：High temperature resistant edible oil：200 parts of tea-seed oil；Rich in omega-3 polyunsaturated fatty acids low temperature edible oil：De- hardship
25 parts of linseed oil, 15 parts of Purple Perilla Seed Oil；60 parts of red pepper noodles；Fragrance group spice：It is 2 parts octagonal, 1 part of dried orange peel, cortex cinnamomi 0.5
Part, 0.5 part of cloves, 0.5 part of fructus amomi, 1.5 parts of Radix Glycyrrhizae, 1 part of nutmeg, 1.5 parts of fennel seeds, 2.5 parts of the root of Dahurain angelica；Pungent group of perfume (or spice) is pungent
Material：Bi dials 0.5 part, 0.5 part of rhizoma zingiberis, 1 part of galangal, 1.5 parts of Chinese prickly ash, 1 part of pepper, 1 part of mustard；Other：2 parts of edible salt；Sesame
10 parts of fiber crops.
Embodiment 5
Specific formula：High temperature resistant edible oil：200 parts of rapeseed oil, 100 parts of high oleic acid peanut oil；Rich in ω -3 polyunsaturated fat
Sour low temperature edible oil：De- 50 parts of linseed oil of hardship；100 parts of red pepper noodles；Fragrance group spice：2.5 parts octagonal, 1 part of cortex cinnamomi,
1 part of dried peppermint leaf；Pungent group of spice：1.5 parts of Chinese prickly ash；0.5 part of monosodium glutamate；Other：3 parts of edible salt；15 parts of sesame.
Embodiment 6
Specific formula：High temperature resistant edible oil：180 parts of high oleic acid peanut oil is eaten rich in omega-3 polyunsaturated fatty acids low temperature use
Oil：De- hardship 16 parts of linseed oil, 10 parts of Purple Perilla Seed Oil；80 parts of red pepper noodles；Fragrance group spice：2 parts octagonal, 2.5 parts of cortex cinnamomi,
0.3 part of safflower, 0.5 part of dried orange peel, 0.2 part of fructus amomi, 0.2 part of cloves, 0.1 part of coriander, 0.5 part of Radix Glycyrrhizae, 0.5 part of dried peppermint leaf, hundred
In fragrant 1.5 parts；Pungent group of spice：0.5 part of rhizoma zingiberis, 1 part of pepper, Bi dial 0.5 part, 1.5 parts of Chinese prickly ash；Other：0.5 part of monosodium glutamate,
5 parts of edible salt, 15 parts of sesame.
Embodiment 7
Specific formula：High temperature resistant edible oil：70 parts of tea-seed oil, 30 parts of olive oil；It is used rich in omega-3 polyunsaturated fatty acids low temperature
Edible oil：De- 20 parts of linseed oil of hardship；40 parts of red pepper noodles；Fragrance group spice：Octagonal 0.5 part, 1 part of dried orange peel, nutmeg 1.2
Part, 0.2 part of fructus amomi, 2.5 parts of fennel seeds, 0.2 part of cloves, 0.1 part of coriander, 0.5 part of Radix Glycyrrhizae, 0.5 part of dried peppermint leaf, rosemary 0.5
Part；Pungent group of spice：0.5 part of green onion, 1 part of garlic, 1 part of rhizoma zingiberis, 1 part of pepper, 1.5 parts of Chinese prickly ash；Other：3 parts of edible salt, sesame 6
Part.
Embodiment 8
Specific formula：High temperature resistant edible oil：50 parts of rapeseed oil；Rich in omega-3 polyunsaturated fatty acids low temperature edible oil：De- hardship
10 parts of linseed oil；10 parts of red pepper noodles；Fragrance group spice：Octagonal 1 part, 0.1 part of cortex cinnamomi, 0.5 part of dried orange peel, nutmeg 0.6
Part, 0.2 part of fructus amomi, 0.3 part of the root of Dahurain angelica, 0.5 part of fennel seeds, 0.2 part of cloves, 0.5 part of Radix Glycyrrhizae；Pungent group of spice：0.2 part of green onion,
0.5 part of garlic, 0.5 part of rhizoma zingiberis, 1 part of pepper, Bi dial 0.5 part, 0.5 part of galangal, 1.5 parts of Chinese prickly ash；Other：0.2 part of monosodium glutamate is eaten
1 part of salt, 1 part of sesame.
Embodiment 9
Specific formula：High temperature resistant edible oil：170 parts of rapeseed oil, 60 parts of tea-seed oil, 50 parts of olive oil；Rich in ω -3 how unsaturated
Fatty acid low temperature edible oil：De- hardship 35 parts of linseed oil, 15 parts of Purple Perilla Seed Oil；100 parts of red pepper noodles；Fragrance group spice：
Octagonal 2.5 parts, 0.5 part of cortex cinnamomi, 0.2 part of safflower, 1 part of dried orange peel, 0.8 part of nutmeg, 0.3 part of cloves, 0.2 part of coriander, Radix Glycyrrhizae 1
Part, 0.5 part of rosemary；Pungent group of spice：0.5 part of rhizoma zingiberis, 1 part of pepper, Bi dial 0.5 part, 0.5 part of turmeric, 1.5 parts of mustard,
2 parts of Chinese prickly ash；Other：5 parts of edible salt, 12 parts of sesame.
The concrete technology of above-described embodiment is as follows：
（1）By fresh garlic, green onion, coriander cleaning and controlled drying moisture, it is successively cut into garlic granule, green onion end, coriander end；
（2）Other spices mix crushing according to ratio in claim 4 and claim 5, cross the aperture 0.1-0.5mm
Sieve；
（3）By after above-mentioned sieving spice and sesame be uniformly mixed with red pepper noodles according to ratio in claim 1, mixing is equal
Powder after even is put into food containers resistant to high temperature, does not exceed the half of container；
（4）Garlic granule, green onion end and coriander end are successively sprinkled in mixed-powder top layer central location；
（5）High temperature resistant edible oil is heated to 120-200 DEG C；
（6）Then start to be cooled to 80-110 DEG C；
（7）It will（6）Edible oil after middle cooling sprinkles rapidly into step（4）Garlic granule, the green onion end of high temperature resistant food containers central location
On coriander end, the paprika and spice powder mixture in whole container are stirred while sprinkling, until stirring evenly；
（8）Work as step（7）In temperature when dropping to 40-60 DEG C, ratio described in claim 1 is added and is rich in ω -3 how unsaturated rouge
The low temperature edible oil of fat acid is again stirring for uniformly；
（9）Then edible salt, the monosodium glutamate of proportion described in claim 1 is added, stirs evenly, can be obtained more rich in ω -3
The hot pepper sauce flavouring of unsaturated fatty acid.
The dimension according to hot pepper sauce total weight 0.001%-0.05% can also be added in the hot pepper sauce that the above method obtains
Raw element E.
The present invention is described by specific embodiment rich in the hot pepper sauce of omega-3 polyunsaturated fatty acids.
Those skilled in the art can use for reference the links such as the appropriate feed change of the contents of the present invention, process conditions realize it is corresponding other
Purpose, correlation change all without departing from the contents of the present invention, and all similar substitutions and modifications are for those skilled in the art
For be it will be apparent that being considered as being included within the scope of the present invention.
Claims (7)
1. one kind is rich in omega-3 polyunsaturated fatty acids hot pepper sauce flavouring, it is characterised in that：By the original of following parts by weight
Expect formulated be made：
50-400 parts of high temperature resistant edible oil is rich in omega-3 polyunsaturated fatty acids low temperature with 10-100 parts of edible oil；
10-100 parts of red pepper noodles；
Spice：0.5-15 parts, pungent group 0.5-10 parts of fragrance group；
Other：0-1.5 parts of monosodium glutamate, 1-10 parts of salt, 1-20 parts of sesame.
2. hot pepper sauce flavouring according to claim 1, which is characterized in that the high temperature resistant edible oil is selected from list not
The high vegetable oil of saturated fatty acid content, such as one of rapeseed oil, olive oil, high oleic acid peanut oil, tea-seed oil or more than one
Kind.
3. hot pepper sauce flavouring according to claim 1, which is characterized in that described is rich in ω -3 polyunsaturated fat
The low temperature of acid edible oil is selected from one or both of de- bitter linseed oil, Purple Perilla Seed Oil.
4. hot pepper sauce flavouring according to claim 1, which is characterized in that fragrant group of the spice is by illiciumverum
0-2.5 parts, 0-2 parts of cortex cinnamomi, 0-1 parts of safflower, 0-1.5 parts of dried orange peel, 0-1.5 parts of nutmeg, 0-2.5 parts of kaempferia galamga, fructus amomi 0-1.5
Part, 0-2.5 parts of the root of Dahurain angelica, 0-2.5 parts of fennel seeds, 0-1 parts of cloves, 0-1 parts of coriander, 0-2 parts of Radix Glycyrrhizae, 0-2 parts of dried peppermint leaf, rosemary
0-2 parts, 0-1.5 parts of thyme compositions；Total 0.5-15 parts of fragrance group.
5. hot pepper sauce flavouring according to claim 1, which is characterized in that pungent group of the spice is by green onion 0-
1 part, 0-1.5 parts of garlic, 0-1 parts of rhizoma zingiberis, 0-1.5 parts of pepper, Bi groups of 0-1 parts, 0-1.5 parts of turmerics, 0-1.5 parts of mustard, galangal
0-1 parts, 0-2.5 parts of Chinese prickly ash compositions；It is pungent group 0.5-10 parts total.
6. a kind of production method of hot pepper sauce flavouring as described in claim 1, it is characterised in that：
（1）By fresh garlic, green onion, coriander cleaning and controlled drying moisture, it is successively cut into garlic granule, green onion end, coriander end；
（2）Other spices mix crushing according to ratio in claim 4 and claim 5, cross the aperture 0.1-0.5mm
Sieve；
（3）By after above-mentioned sieving spice and sesame be uniformly mixed with red pepper noodles according to ratio in claim 1, mixing is equal
Powder after even is put into food containers resistant to high temperature, does not exceed the half of container；
（4）Garlic granule, green onion end and coriander end are successively sprinkled in mixed-powder top layer central location；
（5）High temperature resistant edible oil is heated to 120-200 DEG C；
（6）Then start to be cooled to 80-110 DEG C；
（7）It will（6）Edible oil after middle cooling sprinkles rapidly into step（4）Garlic granule, the green onion end of high temperature resistant food containers central location
On coriander end, the paprika and spice powder mixture in whole container are stirred while sprinkling, until stirring evenly；
（8）Work as step（7）In temperature when dropping to 40-60 DEG C, ratio described in claim 1 is added and is rich in ω -3 how unsaturated rouge
The low temperature edible oil of fat acid is again stirring for uniformly；
（9）Then edible salt, the monosodium glutamate of proportion described in claim 1 is added, stirs evenly, can be obtained more rich in ω -3
The hot pepper sauce flavouring of unsaturated fatty acid.
7. hot pepper sauce flavouring according to claim 1, it is characterised in that be added in hot pepper sauce according to hot pepper sauce
The vitamin E of total weight 0.001%-0.05%.
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