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
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- pork
- thick chilli
- chilli sauce
- pericarpium zanthoxyli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 60
- 235000015067 sauces Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000004160 Capsicum annuum Species 0.000 title claims 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 31
- 238000007670 refining Methods 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 42
- 240000002234 Allium sativum Species 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 26
- 235000004611 garlic Nutrition 0.000 claims description 26
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000008397 ginger Nutrition 0.000 claims description 24
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 23
- 235000019198 oils Nutrition 0.000 claims description 23
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 19
- 241000756943 Codonopsis Species 0.000 claims description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims description 15
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 15
- 239000006260 foam Substances 0.000 claims description 15
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 244000062793 Sorghum vulgare Species 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 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
- 235000019713 millet Nutrition 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 229940073490 sodium glutamate Drugs 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 241000197194 Bulla Species 0.000 claims description 10
- 208000002352 blister Diseases 0.000 claims description 10
- 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
- 244000000231 Sesamum indicum Species 0.000 claims 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 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
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000002203 pretreatment Methods 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 230000010354 integration Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000208293 Capsicum Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 18
- 241000207961 Sesamum Species 0.000 description 14
- 241001247821 Ziziphus Species 0.000 description 11
- 241000208308 Coriandrum Species 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 235000014786 phosphorus Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- PROQIPRRNZUXQM-UHFFFAOYSA-N (16alpha,17betaOH)-Estra-1,3,5(10)-triene-3,16,17-triol Natural products OC1=CC=C2C3CCC(C)(C(C(O)C4)O)C4C3CCC2=C1 PROQIPRRNZUXQM-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- PROQIPRRNZUXQM-ZXXIGWHRSA-N estriol Chemical compound OC1=CC=C2[C@H]3CC[C@](C)([C@H]([C@H](O)C4)O)[C@@H]4[C@@H]3CCC2=C1 PROQIPRRNZUXQM-ZXXIGWHRSA-N 0.000 description 1
- 229960001348 estriol Drugs 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000005934 immune activation Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L27/60—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
Landscapes
- 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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810627583.9A CN108835599A (en) | 2018-06-19 | 2018-06-19 | A kind of pork thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810627583.9A CN108835599A (en) | 2018-06-19 | 2018-06-19 | A kind of pork thick chilli sauce and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108835599A true CN108835599A (en) | 2018-11-20 |
Family
ID=64202257
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810627583.9A Pending CN108835599A (en) | 2018-06-19 | 2018-06-19 | A kind of pork thick chilli sauce and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108835599A (en) |
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 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1419853A (en) * | 2001-11-17 | 2003-05-28 | 陈基才 | Formulation and production process for herbal fragrance tonic sauce |
CN101214039A (en) * | 2007-01-01 | 2008-07-09 | 许明昊 | Fifteen-flavor wheat sauce and preparation thereof |
CN103330216A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Fermented soya bean and meat product and preparation method thereof |
CN104172127A (en) * | 2014-08-05 | 2014-12-03 | 宁夏红山河食品有限公司 | Muslim mushroom beef sauce and preparation method thereof |
CN104686997A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Pork chilli sauce |
CN105146447A (en) * | 2015-09-09 | 2015-12-16 | 张美丽 | Lamb hotpot condiment |
CN105380234A (en) * | 2015-11-27 | 2016-03-09 | 徐州立方机电设备制造有限公司 | Oyster mushroom beef paste and preparation method thereof |
CN108041465A (en) * | 2017-12-11 | 2018-05-18 | 烟台惠福食品科技有限公司 | A kind of dried pork and preparation method thereof |
CN108095004A (en) * | 2017-12-20 | 2018-06-01 | 岳从刚 | One cultivates peanut beef paste and preparation method thereof |
-
2018
- 2018-06-19 CN CN201810627583.9A patent/CN108835599A/en active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1419853A (en) * | 2001-11-17 | 2003-05-28 | 陈基才 | Formulation and production process for herbal fragrance tonic sauce |
CN101214039A (en) * | 2007-01-01 | 2008-07-09 | 许明昊 | Fifteen-flavor wheat sauce and preparation thereof |
CN103330216A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Fermented soya bean and meat product and preparation method thereof |
CN104686997A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Pork chilli sauce |
CN104172127A (en) * | 2014-08-05 | 2014-12-03 | 宁夏红山河食品有限公司 | Muslim mushroom beef sauce and preparation method thereof |
CN105146447A (en) * | 2015-09-09 | 2015-12-16 | 张美丽 | Lamb hotpot condiment |
CN105380234A (en) * | 2015-11-27 | 2016-03-09 | 徐州立方机电设备制造有限公司 | Oyster mushroom beef paste and preparation method thereof |
CN108041465A (en) * | 2017-12-11 | 2018-05-18 | 烟台惠福食品科技有限公司 | A kind of dried pork and preparation method thereof |
CN108095004A (en) * | 2017-12-20 | 2018-06-01 | 岳从刚 | One cultivates peanut beef paste and preparation method thereof |
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103975988B (en) | A kind of delicate flavour shrimp cake among the people and preparation method thereof | |
CN103976245B (en) | A kind of tea smell blueberry loin chop and preparation method thereof | |
CN103082268B (en) | Tomato chili sauce with function of helping digestion to remove food retention and preparation method for tomato chili sauce | |
CN102356886A (en) | Preparation method for sauced duck meat | |
CN103564387B (en) | Hotpot condiment and preparation method thereof | |
CN103284237A (en) | Abalone paste and a processing method therefor | |
CN105053977A (en) | Hot-spicy sauce containing dendrobe | |
CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
CN101283771B (en) | Tasty spicy flavouring and its preparation method | |
CN111528439A (en) | Seasoning for fried kebabs and chili paste and preparation method thereof | |
CN108835599A (en) | A kind of pork thick chilli sauce and preparation method thereof | |
CN103844240A (en) | Mashed garlic chili sauce with health function, and production method thereof | |
CN104799184A (en) | Production method of orzo | |
CN104286984A (en) | Chinese chestnut paste | |
KR101600309B1 (en) | the manufacturing method of gochujang with garlic | |
CN106174104A (en) | A kind of ancient cooking vessel pot Huang boils in a covered pot over a slow fire common chicken and preparation method thereof | |
CN106418251A (en) | Braised chicken and preparation method thereof | |
CN101176557A (en) | Curried chicken filum and preparation method thereof | |
CN106561961A (en) | Composite seaweed soft sweets | |
CN104473191A (en) | Fried mutton jerky with cumin and processing method thereof | |
CN103704588A (en) | Green liver-nourishing noodle and preparation method thereof | |
CN103704604A (en) | Rice wine and coarse cereal noodle and preparation method thereof | |
CN103141859B (en) | Chicken skin paste for maintaining beauty and keeping young and preparation method thereof | |
CN107969652A (en) | A kind of preparation method of spicy perigone crab | |
CN103284136A (en) | Production method of assorted scallop potage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181120 |