CN108835604A - A kind of rattan green pepper thick chilli sauce and preparation method thereof - Google Patents
A kind of rattan green pepper thick chilli sauce and preparation method thereof Download PDFInfo
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- CN108835604A CN108835604A CN201810834363.3A CN201810834363A CN108835604A CN 108835604 A CN108835604 A CN 108835604A CN 201810834363 A CN201810834363 A CN 201810834363A CN 108835604 A CN108835604 A CN 108835604A
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- Prior art keywords
- parts
- green pepper
- rattan green
- chilli sauce
- thick chilli
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- 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.)
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- 241000345998 Calamus manan Species 0.000 title claims abstract description 58
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 58
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 58
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 58
- 235000015067 sauces Nutrition 0.000 title claims abstract description 43
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 31
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019713 millet Nutrition 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
- 239000011435 rock Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 10
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000001390 capsicum minimum Substances 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 244000294617 Zanthoxylum alatum Species 0.000 description 2
- 235000004417 Zanthoxylum alatum Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001835 salubrious effect Effects 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
-
- 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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of rattan green pepper thick chilli sauce and preparation method thereof, the rattan green pepper thick chilli sauce be by：Millet starch, rattan green pepper, garlic, salt, monosodium glutamate, rapeseed oil, rock sugar, cumin and oil consumption are made.Rattan green pepper thick chilli sauce clean taste of the invention, spicy hot is mellow, convenient for saving, is rich in multiple nutritional components, edible to be not easy to get angry, direct-edible, could be applicable to dip or condiment.
Description
Technical field
The present invention relates to a kind of rattan green pepper thick chilli sauce, especially a kind of rattan green pepper thick chilli sauce and preparation method thereof.
Background technique
Rattan green pepper, Chinese scientific name：Zanthoxylum armatum（Classification system：Zanthoxylum armatum DC.）, rattan green pepper taste is clear
Refreshing, spicy hot is strong, and numb taste is long.
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table, and the way of thick chilli sauce is a variety of
Multiplicity, since capsicum relatively stimulates, more foods are easily got angry, and usually add different auxiliary materials, thick chilli sauce can not only be made to have more flavor, and
Capsicum irritation can also be integrated, keeps thick chilli sauce mouthfeel more preferable.
Summary of the invention
The object of the present invention is to provide a kind of rattan green pepper thick chilli sauce and preparation method thereof.Rattan green pepper thick chilli sauce mouth of the invention
Sense is salubrious, and spicy hot is mellow, convenient for saving, is rich in multiple nutritional components, edible to be not easy to get angry, direct-edible, could be applicable to
Dip or condiment.
Technical solution of the present invention：A kind of rattan green pepper thick chilli sauce, which is to be made of raw material from the following weight：
The rattan green pepper thick chilli sauce is to be made of raw material from the following weight：50 ~ 150 parts of millet starch, 20 ~ 80 parts of rattan green pepper, 10 ~ 30 parts of garlic,
1 ~ 10 part of salt, 1 ~ 5 part of monosodium glutamate, 25 ~ 75 parts of rapeseed oil, 1 ~ 5 part of rock sugar, 1 ~ 5 part of cumin, 1 ~ 5 part of oil consumption.
In a kind of rattan green pepper thick chilli sauce above-mentioned, which is to be made of raw material from the following weight：Millet starch 80 ~
It is 130 parts, 30 ~ 70 parts of rattan green pepper, 15 ~ 25 parts of garlic, 3 ~ 8 parts of salt, 2 ~ 4 parts of monosodium glutamate, 30 ~ 60 parts of rapeseed oil, 2 ~ 4 parts of rock sugar, diligent
Right 2 ~ 4 parts, 2 ~ 4 parts of oil consumption.
In a kind of rattan green pepper thick chilli sauce above-mentioned, which is to be made of raw material from the following weight：Millet starch 120
Part, 60 parts of rattan green pepper, 20 parts of garlic, 5 parts of salt, 3 parts of monosodium glutamate, 55 parts of rapeseed oil, 2 parts of rock sugar, 3 parts of cumin, 3 parts of oil consumption
A kind of preparation method of rattan green pepper thick chilli sauce above-mentioned, this approach includes the following steps；
A：Millet starch, rattan green pepper and garlic are cleaned, places shady and cool ventilative place and dries in the shade；
B：Millet starch and garlic are cut into 1cm segment, is respectively put into pulper and stirs into powder；
C：Rapeseed oil is made popular to 80 ~ 100 DEG C, is divided into three parts；
D：The rapeseed oil for taking two parts of step C to make popular is added millet starch powder and garlic powder and mixes, and be added salt, monosodium glutamate and
Rock sugar soaks ripe, obtained A product using the residual temperature of rapeseed oil；
E：The rapeseed oil for taking a step C to make popular is added rattan green pepper, continues 80 ~ 100 DEG C of 20 ~ 40min of heating of holding, rattan green pepper is made
Oil；
F：Tengjiao oil made from step E is added into A product, and oil consumption is added, mixes up to the rattan green pepper thick chilli sauce；
G：Sub-bottle sealing is filling.
It is an advantage of the invention that：By the way that rattan green pepper is added in formula, clean taste, spicy hot is mellow, and numb tail is long, adjusts capsicum
Sauce flavor, the irritation of comprehensive thick chilli sauce are edible to be not easy to get angry；By the way that garlic, rock sugar and rapeseed oil is added in formula, mouth is promoted
Sense makes thick chilli sauce convenient for saving；By the way that cumin and oil consumption is added in formula, keep the mouthfeel of thick chilli sauce more mellow, and comprehensive
The pungent of capsicum further promotes the mouthfeel of thick chilli sauce.In conclusion rattan green pepper thick chilli sauce clean taste of the invention, spicy hot alcohol
Thickness is rich in multiple nutritional components convenient for saving, edible to be not easy to get angry, direct-edible, could be applicable to dip or condiment.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment 1.A kind of rattan green pepper thick chilli sauce, which is to be made of raw material from the following weight：Millet starch
120kg, rattan green pepper 60kg, garlic 20kg, salt 5kg, monosodium glutamate 3kg, rapeseed oil 55kg, rock sugar 2kg, cumin 3kg, oil consumption 3kg.
The preparation method of above-mentioned rattan green pepper thick chilli sauce, this approach includes the following steps；
A：Millet starch, rattan green pepper and garlic are cleaned, places shady and cool ventilative place and dries in the shade；
B：Millet starch and garlic are cut into 1cm segment, is respectively put into pulper and stirs into powder；
C：Rapeseed oil is made popular to 90 DEG C, is divided into three parts；
D：The rapeseed oil for taking two parts of step C to make popular is added millet starch powder and garlic powder and mixes, and be added salt, monosodium glutamate and
Rock sugar soaks ripe, obtained A product using the residual temperature of rapeseed oil；
E：Rattan green pepper is added in the rapeseed oil for taking a step C to make popular, continues to keep 90 DEG C of heating 30min, Tengjiao oil is made；
F：Tengjiao oil made from step E is added into A product, and oil consumption is added, mixes up to the rattan green pepper thick chilli sauce；
G：Sub-bottle sealing is filling.
Embodiment 2.A kind of rattan green pepper thick chilli sauce, which is to be made of raw material from the following weight：Millet starch
50kg, rattan green pepper 20kg, garlic 10kg, salt 1kg, monosodium glutamate 1kg, rapeseed oil 25kg, rock sugar 1kg, cumin 1kg, oil consumption 1kg.
The preparation method of above-mentioned rattan green pepper thick chilli sauce, this approach includes the following steps；
A：Millet starch, rattan green pepper and garlic are cleaned, places shady and cool ventilative place and dries in the shade；
B：Millet starch and garlic are cut into 1cm segment, is respectively put into pulper and stirs into powder；
C：Rapeseed oil is made popular to 80 DEG C, is divided into three parts；
D：The rapeseed oil for taking two parts of step C to make popular is added millet starch powder and garlic powder and mixes, and be added salt, monosodium glutamate and
Rock sugar soaks ripe, obtained A product using the residual temperature of rapeseed oil；
E：Rattan green pepper is added in the rapeseed oil for taking a step C to make popular, continues to keep 80 DEG C of heating 20min, Tengjiao oil is made；
F：Tengjiao oil made from step E is added into A product, and oil consumption is added, mixes up to the rattan green pepper thick chilli sauce；
G：Sub-bottle sealing is filling.
Embodiment 3.A kind of rattan green pepper thick chilli sauce, which is to be made of raw material from the following weight：Millet starch
150kg, rattan green pepper 80kg, garlic 30kg, salt 10kg, monosodium glutamate 5kg, rapeseed oil 75kg, rock sugar 5kg, cumin 5kg, oil consumption 5kg.
The preparation method of above-mentioned rattan green pepper thick chilli sauce, this approach includes the following steps；
A：Millet starch, rattan green pepper and garlic are cleaned, places shady and cool ventilative place and dries in the shade；
B：Millet starch and garlic are cut into 1cm segment, is respectively put into pulper and stirs into powder；
C：Rapeseed oil is made popular to 100 DEG C, is divided into three parts；
D：The rapeseed oil for taking two parts of step C to make popular is added millet starch powder and garlic powder and mixes, and be added salt, monosodium glutamate and
Rock sugar soaks ripe, obtained A product using the residual temperature of rapeseed oil；
E：Rattan green pepper is added in the rapeseed oil for taking a step C to make popular, continues to keep 100 DEG C of heating 40min, Tengjiao oil is made；
F：Tengjiao oil made from step E is added into A product, and oil consumption is added, mixes up to the rattan green pepper thick chilli sauce；
G：Sub-bottle sealing is filling.
Claims (4)
1. a kind of rattan green pepper thick chilli sauce, it is characterised in that：The rattan green pepper thick chilli sauce is to be made of raw material from the following weight：Millet starch 50
~ 150 parts, 20 ~ 80 parts of rattan green pepper, 10 ~ 30 parts of garlic, 1 ~ 10 part of salt, 1 ~ 5 part of monosodium glutamate, 25 ~ 75 parts of rapeseed oil, 1 ~ 5 part of rock sugar,
1 ~ 5 part of cumin, 1 ~ 5 part of oil consumption.
2. a kind of rattan green pepper thick chilli sauce according to claim 1, it is characterised in that：The rattan green pepper thick chilli sauce is by following parts by weight
Raw material be made：80 ~ 130 parts of millet starch, 30 ~ 70 parts of rattan green pepper, 15 ~ 25 parts of garlic, 3 ~ 8 parts of salt, 2 ~ 4 parts of monosodium glutamate, rapeseed oil
30 ~ 60 parts, 2 ~ 4 parts of rock sugar, 2 ~ 4 parts of cumin, 2 ~ 4 parts of oil consumption.
3. a kind of rattan green pepper thick chilli sauce according to claim 1, it is characterised in that：The rattan green pepper thick chilli sauce is by following parts by weight
Raw material be made：120 parts of millet starch, 60 parts of rattan green pepper, 20 parts of garlic, 5 parts of salt, 3 parts of monosodium glutamate, 55 parts of rapeseed oil, 2 parts of rock sugar,
3 parts of cumin, 3 parts of oil consumption.
4. existing according to a kind of preparation method of rattan green pepper thick chilli sauce, feature described in any one claim of claims 1 to 3
In：This approach includes the following steps；
A：Millet starch, rattan green pepper and garlic are cleaned, places shady and cool ventilative place and dries in the shade；
B：Millet starch and garlic are cut into 1cm segment, is respectively put into pulper and stirs into powder；
C：Rapeseed oil is made popular to 80 ~ 100 DEG C, is divided into three parts；
D：The rapeseed oil for taking two parts of step C to make popular is added millet starch powder and garlic powder and mixes, and be added salt, monosodium glutamate and
Rock sugar soaks ripe, obtained A product using the residual temperature of rapeseed oil；
E：The rapeseed oil for taking a step C to make popular is added rattan green pepper, continues 80 ~ 100 DEG C of 20 ~ 40min of heating of holding, rattan green pepper is made
Oil；
F：Tengjiao oil made from step E is added into A product, and oil consumption is added, mixes up to the rattan green pepper thick chilli sauce；
G：Sub-bottle sealing is filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810834363.3A CN108835604A (en) | 2018-07-26 | 2018-07-26 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810834363.3A CN108835604A (en) | 2018-07-26 | 2018-07-26 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835604A true CN108835604A (en) | 2018-11-20 |
Family
ID=64195684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810834363.3A Withdrawn CN108835604A (en) | 2018-07-26 | 2018-07-26 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
Country Status (1)
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| CN (1) | CN108835604A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744527A (en) * | 2019-03-14 | 2019-05-14 | 楚雄高新区楚一锅餐馆 | A kind of sauce of unique flavor and preparation method thereof |
| CN111642732A (en) * | 2020-07-15 | 2020-09-11 | 杨碧喜 | Capsicum frutescens sauce |
| CN112244241A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation process of vegetable-flavored air-conditioned packaged crayfishes |
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| CN112244241A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation process of vegetable-flavored air-conditioned packaged crayfishes |
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Application publication date: 20181120 |
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