CN108835599A - A kind of pork thick chilli sauce and preparation method thereof - Google Patents
A kind of pork thick chilli sauce and preparation method thereof Download PDFInfo
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- CN108835599A CN108835599A CN201810627583.9A CN201810627583A CN108835599A CN 108835599 A CN108835599 A CN 108835599A CN 201810627583 A CN201810627583 A CN 201810627583A CN 108835599 A CN108835599 A CN 108835599A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 12
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- 241000197194 Bulla Species 0.000 claims description 10
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- 239000000463 material Substances 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 8
- 244000018436 Coriandrum sativum Species 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 6
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- 238000009835 boiling Methods 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
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- 240000008574 Capsicum frutescens Species 0.000 abstract description 64
- 235000002566 Capsicum Nutrition 0.000 abstract description 6
- 239000001390 capsicum minimum Substances 0.000 abstract description 6
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- 238000002203 pretreatment Methods 0.000 abstract description 5
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of pork thick chilli sauce and preparation method thereof, the pork thick chilli sauce is prepared by pork, capsicum and a variety of seasonings by special processing technology.The pork thick chilli sauce preparation method includes raw material pre-treatment, marinated step, tanning step, refining step, frying step.The seasoning water that seasoning and other a variety of seasonings in tanning step using integration of drinking and medicinal herbs boil out, cooperate unique chilli oil refining and meat pulp stir-frying-technology, so that pork thick chilli sauce of the invention has the advantages that nutritious tonifying, delicious flavour, it is direct-edible, it is edible also to can be used as food cooking condiment.
Description
Technical field
The invention belongs to food processing technology technical fields, and in particular to a kind of pork thick chilli sauce and preparation method thereof.
Background technique
Thick chilli sauce is the deep a kind of foodstuff flavouring condiment liked by people, the direct-edible original that can also be used as food cooking
Material.Currently, thick chilli sauce type in the market is abundant, but nutrition is more single, and demand of the people to healthy diet increasingly increases,
It is therefore desirable to invent a kind of pork thick chilli sauce full of nutrition and delicious.
Summary of the invention
The purpose of the invention is to overcome the problems, such as that existing thick chilli sauce nutrition is single, a kind of pork thick chilli sauce and its preparation are provided
Method, the characteristics of having both delicious, nutrition and nourish.
The object of the present invention is achieved like this：A kind of pork thick chilli sauce and preparation method thereof, the pork thick chilli sauce is by following
Material is constituted according to weight ratio, and 50-80 parts of pork, 50-70 parts of chilli powder, 15-30 parts of sesame, 50-70 parts of smashed garlic, vegetable oil
110-150 parts, 5-8 parts of cooking wine, 8-10 parts of light soy sauce, 3-5 parts of dark soy sauce, 1-1.5 parts of ginger powder, 10-12 parts of fecula, 5-7 parts of sodium chloride,
It is 1-3 parts of pericarpium zanthoxyli schinifolii powder, 1-3 parts of sodium glutamate, 1-3 parts of chickens' extract, 30-50 parts of fermented soya bean, 0.1-0.3 parts octagonal, cassia bark 0.2-0.5
Part, 1-1.6 parts of pericarpium zanthoxyli schinifolii, 1.2-1.8 parts of pericarpium zanthoxyli bungeani, 2-3.5 parts of old ginger, 0.1-0.4 parts of spiceleaf, 1.5-2 parts of fennel seeds, tsaoko
0.3-0.6 parts, 0.3-0.6 parts of fructus amomi, 0.5-0.7 parts of dried orange peel, 0.5-1 parts of coriander root, 0.6-1 parts of Herba Apii graveolentis root, 5-8 parts of garlic,
0.5-0.9 parts of hot millet chilli, 0.5-2 parts of jujube, 1-3 parts of Radix Codonopsis, 1-2 parts of fructus lycii, 20-25 parts of sesame.
Further, a kind of pork thick chilli sauce is made of following materials according to weight ratio the present invention：70 parts of pork, chilli powder 65
Part, 18 parts of sesame, 60 parts of smashed garlic, 120 parts of vegetable oil, 6 parts of cooking wine, 8.5 parts of light soy sauce, 4 parts of dark soy sauce, 1.2 parts of ginger powder, fecula 10.5
Part, it is 6 parts of sodium chloride, 2 parts of pericarpium zanthoxyli schinifolii powder, 2 parts of sodium glutamate, 2 parts of chickens' extract, 35 parts of fermented soya bean, 0.2 part octagonal, it is 0.3 part of cassia bark, green
1.2 parts of Chinese prickly ash, 1.4 parts of pericarpium zanthoxyli bungeani, 3 parts of old ginger, 0.3 part of spiceleaf, 1.8 parts of fennel seeds, 0.5 part of tsaoko, 0.5 part of fructus amomi, dried orange peel
0.6 part, 0.8 part of coriander root, 0.9 part of Herba Apii graveolentis root, 6 parts of garlic, 0.8 part of hot millet chilli, 1 part of jujube, 2 parts of Radix Codonopsis, fructus lycii
1.5 parts, 22 parts of sesame.
Described pork thick chilli sauce and preparation method thereof, includes the following steps：1）Raw material pre-treatment：It takes pork to clean, breaks into meat
Foam, it is broken that fermented soya bean break into fermented soya bean, stand for standby use； 2）Marinated step：Take step 1）In the pork foam for preparing, charging wine, dark soy sauce,
Light soy sauce, ginger powder, fecula grab it is even, clockwise stirring energetically, pickle 1-1.5 hours it is spare； 3）Boil step：Take octagonal, osmanthus
Skin, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, old ginger, spiceleaf, fennel seeds, tsaoko, fructus amomi, dried orange peel, coriander root, Herba Apii graveolentis root, garlic, hot millet are dry
Capsicum, jujube, Radix Codonopsis, fructus lycii mixing add 500-600mL water, and infusion to seasoning water volume is 200-250mL； 4）Refining step
Suddenly：The step 3 of chilli powder addition 1/3-2/3 volume）The seasoning water and sesame of middle preparation are mixed thoroughly, and frying pan is preheated, and then close fire,
Vegetable oil is poured into, burns to oil temperature to 200-300 DEG C, takes step 1）In prepare one spoon of chilli powder be scooped into oil cauldron, to splash
Bulla youngster, the flower that do not splash are advisable, and scoop second spoon again after bulla becomes smaller, and so according to making a scoop, one spoon of sequence are refined, by capsicum
Powder scoops in oil cauldron entirely, slow refining 20-30 minutes； 5）Frying step：Take step 2）In the meat foam pickled the capsicum refined is added
In oil, while smashed garlic and step 1 is added）In handle well fermented soya bean broken moderate heat stir-frying 15-25 minutes, the pericarpium zanthoxyli schinifolii being added later,
The step 3 of sodium chloride and residue）The seasoning water of middle preparation continues stir-frying 8-15 minutes, closes before fire takes the dish out of the pot and sodium glutamate is added
With chickens' extract to get finished product pork thick chilli sauce.
The present invention further, pickles in step, and salting period is 1.2 hours.
The present invention further, boils in step, and addition water is 550mL, and infusion to seasoning water volume is 220mL.
The present invention further, refines in step, and oil temperature is 280 DEG C.
The present invention further, refines in step, and the step 3 of 1/2 volume is added）The seasoning water of middle preparation.
The present invention further, refines in step, and the slow refining time is 25 minutes.
Further, in frying step, it is 20 minutes that smashed garlic and fermented soya bean broken rear moderate heat stir-frying time is added to the present invention.
Further, in frying step, the step 3 of pericarpium zanthoxyli schinifolii, sodium chloride and residue is added in the present invention）The tune of middle preparation
Taste water, stir-frying time are 10 minutes.
Present invention adds seasoning food materials abundant, some also has both health-preserving function, including fennel seeds, tsaoko, fructus amomi, Yuan
Sui root, Herba Apii graveolentis root, jujube, Radix Codonopsis, fructus lycii.Fennel seeds have effects that eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach；Tsaoko is removed with eliminating dampness
It is cold, the effect of eliminating the phlegm preventing malaria, spleen benefiting and stimulating the appetite, inducing diuresis for removing edema；Fructus amomi has the function of in promoting the circulation of qi tune, stomach function regulating, is amusing；Coriander root,
Rich in nutriments such as vitamin C, malic acid, intestines peristalsis can be promoted, increase appetite, be additionally rich in some high-nutrients
Matter includes vegetable protein, calcium, phosphorus, estriol etc., also has certain adjustment effect to the body of women；Herba Apii graveolentis root, it is full of nutrition,
It containing more dietary fiber, vitamin and phosphorus, calcium etc., is widely used in Uygur medicine, expands research shows that Herba Apii graveolentis root has
Open the multi-efficiencies such as coronary artery, immune activation, anti-inflammatory, anti-oxidant, antiviral and antitumor, blood pressure lowering；Radix Codonopsis has enhancing to exempt from
Epidemic disease power, decompression, improves the effects of microcirculation, enhancing hematopoiesis function at expansion blood vessel；Fructus lycii, the function with nourishing the liver, nourshing kidney, moistening lung
Energy.
The seasoning water that the flavouring of the above integration of drinking and medicinal herbs cooperates other a variety of seasonings to boil out, can farthest protect
The peat-reek and neutraceutical active ingredients of lasting material.Seasoning water is replaced to the frying process of pure water addition chilli powder and pork thick chilli sauce
In, it can be by the fragrance of a variety of fragrance and pungent and pork the fishy smell of capsicum, and will not be adulterated in finished product thick chilli sauce
The residue of seasoning enhances mouthfeel.
Pork thick chilli sauce of the invention, the brown red oil of color is bright, and pungent is moderate, and meat is aromatic strongly fragrant, nutritious tonifying, overcomes common peppery
The single disadvantage of sauce nutrition.
Specific embodiment
The present invention will be further described With reference to embodiment.
Embodiment 1：
A kind of pork thick chilli sauce is made of following materials according to weight ratio：70 parts of pork, 65 parts of chilli powder, 18 parts of sesame, smashed garlic 60
Part, it is 120 parts of vegetable oil, 6 parts of cooking wine, 8.5 parts of light soy sauce, 4 parts of dark soy sauce, 1.2 parts of ginger powder, 10.5 parts of fecula, 6 parts of sodium chloride, blue and white
It is 2 parts of green pepper powder, 2 parts of sodium glutamate, 2 parts of chickens' extract, 35 parts of fermented soya bean, 0.2 part octagonal, 0.3 part of cassia bark, 1.2 parts of pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani
1.4 parts, 3 parts of old ginger, 0.3 part of spiceleaf, 1.8 parts of fennel seeds, 0.5 part of tsaoko, 0.5 part of fructus amomi, 0.6 part of dried orange peel, coriander root 0.8
Part, 0.9 part of Herba Apii graveolentis root, 6 parts of garlic, 0.8 part of hot millet chilli, 1 part of jujube, 2 parts of Radix Codonopsis, 1.5 parts of fructus lycii, 22 parts of sesame.
The preparation method of the pork thick chilli sauce is as follows：
1）Raw material pre-treatment：It takes pork to clean, breaks into meat foam, it is broken that fermented soya bean break into fermented soya bean, stand for standby use；
2）Marinated step：Take step 1）In the pork foam for preparing, charging wine, dark soy sauce, light soy sauce, ginger powder, fecula grab it is even, clockwise
Direction is stirred energetically, and marinated 1.2 hours spare；
3）Boil step：Take illiciumverum, cassia bark, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, old ginger, spiceleaf, fennel seeds, tsaoko, fructus amomi, dried orange peel, coriander
Root, Herba Apii graveolentis root, garlic, hot millet chilli, jujube, Radix Codonopsis, fructus lycii mixing, add 550mL water, and infusion to seasoning water volume is
220mL；
4）Refine step：The step 3 of 1/2 volume is added in chilli powder）The seasoning water and sesame of middle preparation are mixed thoroughly, and frying pan is preheated,
Then fire is closed, vegetable oil is poured into, burns to oil temperature to 280 DEG C, take step 1）In prepare one spoon of chilli powder be scooped into oil cauldron, with
Bulla youngster is splash, the flower that do not splash is advisable, and scoops second spoon again after bulla becomes smaller, and so according to making a scoop, the sequence of one spoon of refining will
Chilli powder scoops in oil cauldron entirely, slow refining 25 minutes；
5）Frying step：Take step 2）In the meat foam pickled be added in the chilli oil refined, while smashed garlic and step is added
1）In handle well the broken moderate heat stir-frying of fermented soya bean 20 minutes, the step 3 of the pericarpium zanthoxyli schinifolii being added later, sodium chloride and residue）Middle system
Standby seasoning water continues stir-frying 10 minutes, closes and sodium glutamate and chickens' extract are added before fire takes the dish out of the pot to get finished product pork thick chilli sauce.
Embodiment 2：
A kind of pork thick chilli sauce is made of following materials according to weight ratio：50 parts of pork, 50 parts of chilli powder, 15 parts of sesame, smashed garlic 50
Part, 110 parts of vegetable oil, 5 parts of cooking wine, 8 parts of light soy sauce, 3 parts of dark soy sauce, 1 part of ginger powder, 10 parts of fecula, 5 parts of sodium chloride, pericarpium zanthoxyli schinifolii powder 1
Part, it is 1 part of sodium glutamate, 1 part of chickens' extract, 30 parts of fermented soya bean, 0.1 part octagonal, 0.2 part of cassia bark, 1 part of pericarpium zanthoxyli schinifolii, 1.2 parts of pericarpium zanthoxyli bungeani, always
2 parts of ginger, 0.1 part of spiceleaf, 1.5 parts of fennel seeds, 0.3 part of tsaoko, 0.3 part of fructus amomi, 0.5 part of dried orange peel, 0.5 part of coriander root, Herba Apii graveolentis root
0.6 part, 5 parts of garlic, 0.5 part of hot millet chilli, 0.5 part of jujube, 1 part of Radix Codonopsis, 1 part of fructus lycii, 20 parts of sesame.
The preparation method of the pork thick chilli sauce is as follows：
1）Raw material pre-treatment：It takes pork to clean, breaks into meat foam, it is broken that fermented soya bean break into fermented soya bean, stand for standby use；
2）Marinated step：Take step 1）In the pork foam for preparing, charging wine, dark soy sauce, light soy sauce, ginger powder, fecula grab it is even, clockwise
Direction is stirred energetically, and marinated 1 hour spare；
3）Boil step：Take illiciumverum, cassia bark, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, old ginger, spiceleaf, fennel seeds, tsaoko, fructus amomi, dried orange peel, coriander
Root, Herba Apii graveolentis root, garlic, hot millet chilli, jujube, Radix Codonopsis, fructus lycii mixing, add 500mL water, and infusion to seasoning water volume is
200mL；
4）Refine step：The step 3 of 1/3 volume is added in chilli powder）The seasoning water and sesame of middle preparation are mixed thoroughly, and frying pan is preheated,
Then fire is closed, vegetable oil is poured into, burns to oil temperature to 200 DEG C, take step 1）In prepare one spoon of chilli powder be scooped into oil cauldron, with
Bulla youngster is splash, the flower that do not splash is advisable, and scoops second spoon again after bulla becomes smaller, and so according to making a scoop, the sequence of one spoon of refining will
Chilli powder scoops in oil cauldron entirely, slow refining 20 minutes；
5）Frying step：Take step 2）In the meat foam pickled be added in the chilli oil refined, while smashed garlic and step is added
1）In handle well the broken moderate heat stir-frying of fermented soya bean 15 minutes, the step 3 of the pericarpium zanthoxyli schinifolii being added later, sodium chloride and residue）Middle system
Standby seasoning water continues stir-frying 8 minutes, closes and sodium glutamate and chickens' extract are added before fire takes the dish out of the pot to get finished product pork thick chilli sauce.
Embodiment 3：
A kind of pork thick chilli sauce is made of following materials according to weight ratio：80 parts of pork, 70 parts of chilli powder, 30 parts of sesame, smashed garlic 70
Part, 150 parts of vegetable oil, 8 parts of cooking wine, 10 parts of light soy sauce, 5 parts of dark soy sauce, 1.5 parts of ginger powder, 12 parts of fecula, 7 parts of sodium chloride, pericarpium zanthoxyli schinifolii powder
It is 3 parts, 3 parts of sodium glutamate, 3 parts of chickens' extract, 50 parts of fermented soya bean, 0.3 part octagonal, 0.5 part of cassia bark, 1.6 parts of pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani 1.8
Part, 3.5 parts of old ginger, 0.4 part of spiceleaf, 2 parts of fennel seeds, 0.6 part of tsaoko, 0.6 part of fructus amomi, 0.7 part of dried orange peel, 1 part of coriander root, celery
1 part of root, 8 parts of garlic, 0.9 part of hot millet chilli, 2 parts of jujube, 3 parts of Radix Codonopsis, 2 parts of fructus lycii, 25 parts of sesame.
The preparation method of the pork thick chilli sauce is as follows：
1）Raw material pre-treatment：It takes pork to clean, breaks into meat foam, it is broken that fermented soya bean break into fermented soya bean, stand for standby use；
2）Marinated step：Take step 1）In the pork foam for preparing, charging wine, dark soy sauce, light soy sauce, ginger powder, fecula grab it is even, clockwise
Direction is stirred energetically, and marinated 1.5 hours spare；
3）Boil step：Take illiciumverum, cassia bark, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, old ginger, spiceleaf, fennel seeds, tsaoko, fructus amomi, dried orange peel, coriander
Root, Herba Apii graveolentis root, garlic, hot millet chilli, jujube, Radix Codonopsis, fructus lycii mixing, add 600mL water, and infusion to seasoning water volume is
250mL；
4）Refine step：The step 3 of 2/3 volume is added in chilli powder）The seasoning water and sesame of middle preparation are mixed thoroughly, and frying pan is preheated,
Then fire is closed, vegetable oil is poured into, burns to oil temperature to 300 DEG C, take step 1）In prepare one spoon of chilli powder be scooped into oil cauldron, with
Bulla youngster is splash, the flower that do not splash is advisable, and scoops second spoon again after bulla becomes smaller, and so according to making a scoop, the sequence of one spoon of refining will
Chilli powder scoops in oil cauldron entirely, slow refining 30 minutes；
5）Frying step：Take step 2）In the meat foam pickled be added in the chilli oil refined, while smashed garlic and step is added
1）In handle well the broken moderate heat stir-frying of fermented soya bean 25 minutes, the step 3 of the pericarpium zanthoxyli schinifolii being added later, sodium chloride and residue）Middle system
Standby seasoning water continues stir-frying 15 minutes, closes and sodium glutamate and chickens' extract are added before fire takes the dish out of the pot to get finished product pork thick chilli sauce.
Step 2）Marinated step can remove the fishy smell of pork, add fecula that can improve the mouthfeel of pork.Step 3）Tanning
In step, multi-flavouring is added, wherein fennel seeds, tsaoko, fructus amomi, coriander root, Herba Apii graveolentis root, jujube, Radix Codonopsis, fructus lycii are medicine food
It is homologous, pass through its available Major Nutrient active constituent of infusion.In step 4）Refine step and step 5）In frying step, point
Not Jia Ru seasoning water, can not only neutralize the fishy smell of the pungent and pork of capsicum, but also nutrition can be retained, at the same can also to avoid because
Seasoning is remained in thick chilli sauce, and influences mouthfeel.The present invention makes people while enjoying delicious, available comprehensive battalion
It supports, overcomes the single disadvantage of common thick chilli sauce nutrition.
Specific embodiment is to further explanation of the invention rather than limits, and is existed for those of ordinary skills
Further transformation is done in the case where not departing from substantive content of the present invention, and all these transformation all should belong to right appended by the present invention
It is required that protection scope.
Claims (10)
1. a kind of pork thick chilli sauce, it is characterised in that：The pork thick chilli sauce is made of following materials according to weight ratio：Pork 50-80
Part, 50-70 parts of chilli powder, 15-30 parts of sesame, 50-70 parts of smashed garlic, 110-150 parts of vegetable oil, 6-9 parts of cooking wine, light soy sauce 8-10
Part, 3-5 parts of dark soy sauce, 1-1.5 parts of ginger powder, 10-12 parts of fecula, 5-7 parts of sodium chloride, 2-3 parts of pericarpium zanthoxyli schinifolii powder, 2-3 parts of sodium glutamate,
It is 2-3 parts of chickens' extract, 30-50 parts of fermented soya bean, 0.1-0.3 parts octagonal, 0.2-0.5 parts of cassia bark, 1-1.6 parts of pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani 1.2-1.8
Part, 2-3.5 parts of old ginger, 0.1-0.4 parts of spiceleaf, 1.5-2 parts of fennel seeds, 0.3-0.6 parts of tsaoko, 0.2-0.5 parts of fructus amomi, dried orange peel
0.5-0.7 parts, 0.5-1 parts of coriander root, 0.6-1 parts of Herba Apii graveolentis root, 5-8 parts of garlic, 0.5-0.9 parts of hot millet chilli, jujube
0.5-2 parts, 1-3 parts of Radix Codonopsis, 1.5-2 parts of fructus lycii, 20-25 parts of sesame.
2. a kind of pork thick chilli sauce according to claim 1, it is characterised in that：The pork thick chilli sauce is by following materials according to weight
Amount is than constituting：70 parts of pork, 65 parts of chilli powder, 18 parts of sesame, 60 parts of smashed garlic, 120 parts of vegetable oil, 6 parts of cooking wine, 8.5 parts of light soy sauce,
4 parts of dark soy sauce, 1.2 parts of ginger powder, 10.5 parts of fecula, 6 parts of sodium chloride, 2 parts of pericarpium zanthoxyli schinifolii powder, 2 parts of sodium glutamate, 2 parts of chickens' extract, fermented soya bean 35
Part, it is 0.2 part octagonal, 0.3 part of cassia bark, 1.2 parts of pericarpium zanthoxyli schinifolii, 1.4 parts of pericarpium zanthoxyli bungeani, 3 parts of old ginger, 0.3 part of spiceleaf, fennel seeds 1.8
Part, 0.5 part of tsaoko, 0.5 part of fructus amomi, 0.6 part of dried orange peel, 0.8 part of coriander root, 0.9 part of Herba Apii graveolentis root, 6 parts of garlic, hot millet chilli
0.8 part, 1 part of jujube, 2 parts of Radix Codonopsis, 1.5 parts of fructus lycii, 22 parts of sesame.
3. a kind of preparation method of pork thick chilli sauce as described in claim 1, it is characterised in that include the following steps：1）Before raw material
Reason：It takes pork to clean, breaks into meat foam, it is broken that fermented soya bean break into fermented soya bean, stand for standby use； 2）Marinated step：Take step 1）In prepare
Pork foam, charging wine, dark soy sauce, light soy sauce, ginger powder, fecula grab it is even, clockwise stirring energetically, pickle 1-1.5 hours it is spare；
3）Boil step：Take illiciumverum, cassia bark, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, old ginger, spiceleaf, fennel seeds, tsaoko, fructus amomi, dried orange peel, coriander root,
Herba Apii graveolentis root, garlic, hot millet chilli, jujube, Radix Codonopsis, fructus lycii mixing, add 500-600mL water, and infusion to seasoning water volume is
200-250mL； 4）Refine step：The step 3 of chilli powder addition 1/3-2/3 volume）The seasoning water and sesame of middle preparation are mixed thoroughly,
Frying pan is preheated, fire is then closed, pours into vegetable oil, burn to oil temperature to 200-300 DEG C, take step 1）In the chilli powder one for preparing
Spoon is scooped into oil cauldron, and to splash bulla youngster, the flower that do not splash is advisable, and scoops second spoon again after bulla becomes smaller, so according to making a scoop,
The sequence of one spoon of refining, scoops in oil cauldron for chilli powder entirely, slow refining 20-30 minutes； 5）Frying step：Take step 2）In pickled
Step 4 is added in meat foam）In the chilli oil refined, while smashed garlic and step 1 is added）In the broken moderate heat stir-frying of fermented soya bean handled well
15-25 minutes, the step 3 of pericarpium zanthoxyli schinifolii, sodium chloride and residue is added later）The seasoning water of middle preparation continues stir-frying 8-15 points
Clock closes and sodium glutamate and chickens' extract is added before fire takes the dish out of the pot to get finished product pork thick chilli sauce.
4. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：In marinated step, salting period is 1.5 small
When.
5. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：It boiling in step, addition water is 550mL,
Infusion to seasoning water volume is 200mL.
6. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：It refines in step, oil temperature is 280 DEG C.
7. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：It refines in step, 1/2 volume is added
Step 3）The seasoning water of middle preparation.
8. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：It refines in step, the slow refining time is 25 minutes.
9. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：In frying step, smashed garlic is added and fermented soya bean are broken
The moderate heat stir-frying time is 20 minutes afterwards.
10. a kind of pork thick chilli sauce according to claim 3, it is characterised in that：In frying step, pericarpium zanthoxyli schinifolii, chlorination is added
The step 3 of sodium and residue）The seasoning water of middle preparation, stir-frying time are 10 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116548599A (en) * | 2023-03-13 | 2023-08-08 | 巴林左旗实在人食品加工有限公司 | Beef mushroom chilli sauce and preparation method thereof |
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Application publication date: 20181120 |