CN108851018A - Asparagus lettuce thick chilli sauce and preparation method thereof - Google Patents
Asparagus lettuce thick chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN108851018A CN108851018A CN201810844607.6A CN201810844607A CN108851018A CN 108851018 A CN108851018 A CN 108851018A CN 201810844607 A CN201810844607 A CN 201810844607A CN 108851018 A CN108851018 A CN 108851018A
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- China
- Prior art keywords
- parts
- asparagus lettuce
- salt
- thick chilli
- garlic
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- 244000046738 asparagus lettuce Species 0.000 title claims abstract description 57
- 235000006705 asparagus lettuce Nutrition 0.000 title claims abstract description 57
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 32
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000000470 constituent Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000009941 weaving Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 238000005336 cracking Methods 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002994 raw material Substances 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of asparagus lettuce thick chilli sauce and preparation method thereof.It includes constituent and its Composition Weight Parts：Dry asparagus lettuce 50-60 parts, rapeseed oil 20-30 parts ripe, 3-5 parts of old ginger, 3-5 parts of garlic, 10-12 parts of Paprika, 3-8 parts of salt, 1-2 parts of light soy sauce, 1-2 parts of chickens' extract, 2-4 parts of white sugar.Its production method includes the following steps：Fresh asparagus lettuce is diced, asparagus lettuce fourth after cooling and ripe sesame oil are cooked together and fry fuel-displaced fragrance, then old ginger, garlic, Paprika, salt, light soy sauce, chickens' extract, white sugar quick-fried 3-5 minutes are sequentially added, Guan Huo, it is cooling, it is fitted into vial and is compacted, pour into ripe sesame oil and seal up for safekeeping, sealing cover is covered, this product completes.Of the invention does not add any preservative, safe edible；Asparagus lettuce is dehydrated using baking type, is crumpled, brittleness is unique, not perishable.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of asparagus lettuce thick chilli sauce and preparation method thereof.
Background technique
It is a kind of hot-sale products that asparagus lettuce, which is done in Wannan mountainous area, clear and melodious unique in taste, and the especially kind product of breakfast pickles are made；It is peppery
Sauce is to mix sauce shape flavouring made of the tanning of other a variety of materials using capsicum as primary raw material, have delicious color fresh, aftertaste is long-drawn-out
Long, dry be made with thick chilli sauce of asparagus lettuce can be saved edible pickles at present still by Appetizing spleen-tonifying, orectic function for a long time
Do not occur on the market.
Summary of the invention
The object of the present invention is to provide a kind of clear and melodious, spicy asparagus lettuce thick chilli sauce and preparation method thereof.
What the purpose of the present invention was achieved through the following technical solutions：The asparagus lettuce thick chilli sauce includes constituent and its ingredient
Parts by weight：Dry asparagus lettuce 50-60 parts, rapeseed oil 20-30 parts ripe, 3-5 parts of old ginger, 3-5 parts of garlic, 10-12 parts of Paprika, salt
3-8 parts, 1-2 parts of light soy sauce, 1-2 parts of chickens' extract, 2-4 parts of white sugar.
Described preferably one asparagus lettuce thick chilli sauce includes constituent and its Composition Weight Parts：55 parts of dry asparagus lettuce, cooked food seed
Oily 25 parts, 4 parts of old ginger, 4 parts of garlic, 12 parts of Paprika, 6 parts of salt, 1.5 parts of light soy sauce, 1.5 parts of chickens' extract, 2 parts of white sugar.
Described preferably two asparagus lettuce thick chilli sauce it include constituent and its Composition Weight Parts：58 parts of dry asparagus lettuce, cooked food
Seed oil 26 parts, 5 parts of old ginger, 5 parts of garlic, 10 parts of Paprika, 5 parts of salt, 2 parts of light soy sauce, 1 part of chickens' extract, 3.5 parts of white sugar.
The production method of the asparagus lettuce thick chilli sauce includes the following steps：
1）, the production of dry asparagus lettuce：Fresh asparagus lettuce is diced first, size is (1-1.5cm) x (1-1.5cm) x (1-1.5cm) square
Shape, asparagus lettuce fourth are added a certain amount of salt and pickle 20-30 minutes, then squeeze out asparagus lettuce fourth moisture, spread out on bamboo weaving disk, be put into
It is toasted in oven, in 180-200 degree, every baking is taken out, is kneaded for 10 minutes for oven temperature control, after rubbing out moisture,
It is fed again into oven to be toasted, work continuously three times, take out cooling stand-by；
2）Asparagus lettuce fourth after cooling and ripe sesame oil are cooked together and fry fuel-displaced fragrance, then sequentially adds old ginger, garlic, pimiento
Powder, salt, light soy sauce, chickens' extract, white sugar quick-fried 3-5 minutes, Guan Huo is cooling, is fitted into vial and is compacted, pours into ripe sesame oil
It seals up for safekeeping, covers sealing cover, this product completes.
Asparagus lettuce in the production method of the asparagus lettuce thick chilli sauce during kneading, cannot make asparagus lettuce fourth crack or
It is damaged.
Compared with prior art, the present invention beneficial effects of the present invention are as follows：Of the invention does not add any preservative, peace
Total eclipse is used；The present invention is dehydrated asparagus lettuce, is crumpled using baking type, and brittleness is unique, not perishable；Present invention combination capsicum
Sauce feature, taste is purer, naturally, with spicy crisp breakfast pickles in one.
Specific embodiment
The present invention is described in further detail in conjunction with the embodiments.
The present invention is a kind of asparagus lettuce thick chilli sauce, it includes constituent and its Composition Weight Parts：Dry asparagus lettuce 50-60 parts,
Ripe rapeseed oil 20-30 parts, 3-5 parts of old ginger, 3-5 parts of garlic, 10-12 parts of Paprika, 3-8 parts of salt, 1-2 parts of light soy sauce, chicken
It is 1-2 parts smart, 2-4 parts of white sugar.
Of the present invention preferably one asparagus lettuce thick chilli sauce includes constituent and its Composition Weight Parts：55 parts of dry asparagus lettuce,
25 parts of ripe rapeseed oil, 4 parts of old ginger, 4 parts of garlic, 12 parts of Paprika, 6 parts of salt, 1.5 parts of light soy sauce, 1.5 parts of chickens' extract, white sugar 2
Part.
Of the present invention preferably two asparagus lettuce thick chilli sauce it include constituent and its Composition Weight Parts：Dry asparagus lettuce 58
Part, 26 parts of ripe rapeseed oil, 5 parts of old ginger, 5 parts of garlic, 10 parts of Paprika, 5 parts of salt, 2 parts of light soy sauce, 1 part of chickens' extract, white sugar
3.5 part.
The production method of the asparagus lettuce thick chilli sauce includes the following steps：
1）, the production of dry asparagus lettuce：Fresh asparagus lettuce is diced first, size is 1cmx1cmx1cm square, and asparagus lettuce fourth is added a certain amount of
Salt pickle 30 minutes, then squeezes out asparagus lettuce fourth moisture, spreads out on bamboo weaving disk, be put into oven and toasted, oven temperature
At 200 degree, every baking is taken out for 10 minutes for degree control, is kneaded, after rubbing out moisture, is fed again into oven and is toasted, continuously
Operation three times, is taken out cooling stand-by；
2）Asparagus lettuce fourth after cooling and ripe sesame oil are cooked together and fry fuel-displaced fragrance, then sequentially adds old ginger, garlic, pimiento
Powder, salt, light soy sauce, chickens' extract, white sugar quick-fried 4 minutes, Guan Huo is cooling, is fitted into vial and is compacted, and pours into ripe sesame oil envelope
It deposits, covers sealing cover, this product completes.
Asparagus lettuce in the production method of the asparagus lettuce thick chilli sauce during kneading, cannot make asparagus lettuce fourth crack or
It is damaged.
Claims (5)
1. asparagus lettuce thick chilli sauce, which is characterized in that it includes constituent and its Composition Weight Parts：Dry asparagus lettuce 50-60 parts, cooked food
20-30 parts of seed oil, 3-5 parts of old ginger, 3-5 parts of garlic, 10-12 parts of Paprika, 3-8 parts of salt, 1-2 parts of light soy sauce, chickens' extract 1-2
Part, 2-4 parts of white sugar.
2. asparagus lettuce thick chilli sauce according to claim 1, which is characterized in that it includes constituent and its Parts by Ingredients
Number：55 parts of dry asparagus lettuce, 25 parts of ripe rapeseed oil, 4 parts of old ginger, 4 parts of garlic, 12 parts of Paprika, 6 parts of salt, 1.5 parts of light soy sauce,
1.5 parts of chickens' extract, 2 parts of white sugar.
3. asparagus lettuce thick chilli sauce according to claim 1 or 2, which is characterized in that it includes constituent and its Ingredients Weight
Number：58 parts of dry asparagus lettuce, 26 parts of ripe rapeseed oil, 5 parts of old ginger, 5 parts of garlic, 10 parts of Paprika, 5 parts of salt, 2 parts of light soy sauce,
1 part of chickens' extract, 3.5 parts of white sugar.
4. the production method of asparagus lettuce thick chilli sauce, feature include the following steps according to claim 1：
1）, the production of dry asparagus lettuce：Fresh asparagus lettuce is diced first, size is (1-1.5cm) x (1-1.5cm) x (1-1.5cm) square
Shape, asparagus lettuce fourth are added a certain amount of salt and pickle 20-30 minutes, then squeeze out asparagus lettuce fourth moisture, spread out on bamboo weaving disk, be put into
It is toasted in oven, in 180-200 degree, every baking is taken out, is kneaded for 10 minutes for oven temperature control, after rubbing out moisture,
It is fed again into oven to be toasted, work continuously three times, take out cooling stand-by；
2）Asparagus lettuce fourth after cooling and ripe sesame oil are cooked together and fry fuel-displaced fragrance, then sequentially adds old ginger, garlic, pimiento
Powder, salt, light soy sauce, chickens' extract, white sugar quick-fried 3-5 minutes, Guan Huo is cooling, is fitted into vial and is compacted, pours into ripe sesame oil
It seals up for safekeeping, covers sealing cover, this product completes.
5. the production method of asparagus lettuce thick chilli sauce according to claim 4, it is characterised in that：Asparagus lettuce during kneading,
It cannot make asparagus lettuce fourth cracking or damaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810844607.6A CN108851018A (en) | 2018-07-27 | 2018-07-27 | Asparagus lettuce thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810844607.6A CN108851018A (en) | 2018-07-27 | 2018-07-27 | Asparagus lettuce thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108851018A true CN108851018A (en) | 2018-11-23 |
Family
ID=64306185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810844607.6A Pending CN108851018A (en) | 2018-07-27 | 2018-07-27 | Asparagus lettuce thick chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108851018A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362615A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method of dried asparagus lettuce product |
| CN103719237A (en) * | 2013-11-27 | 2014-04-16 | 湖州立方农艺科技发展有限公司 | Preparation method of dried lettuces |
| CN103750218A (en) * | 2011-11-28 | 2014-04-30 | 宋迎季 | Manufacturing method of popular assorted pickle |
| GB2516755A (en) * | 2013-06-06 | 2015-02-04 | Mauritius Foods Ltd | Chilli sauce |
| CN105192597A (en) * | 2015-10-26 | 2015-12-30 | 合肥刘老四调味品厂 | Black garlic chili sauce |
| CN106722831A (en) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | Asparagus lettuce jam product and preparation method thereof |
| CN107319493A (en) * | 2017-07-19 | 2017-11-07 | 任海蛟 | A kind of vegetables thick chilli sauce and preparation method thereof |
-
2018
- 2018-07-27 CN CN201810844607.6A patent/CN108851018A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362615A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method of dried asparagus lettuce product |
| CN103750218A (en) * | 2011-11-28 | 2014-04-30 | 宋迎季 | Manufacturing method of popular assorted pickle |
| GB2516755A (en) * | 2013-06-06 | 2015-02-04 | Mauritius Foods Ltd | Chilli sauce |
| CN103719237A (en) * | 2013-11-27 | 2014-04-16 | 湖州立方农艺科技发展有限公司 | Preparation method of dried lettuces |
| CN105192597A (en) * | 2015-10-26 | 2015-12-30 | 合肥刘老四调味品厂 | Black garlic chili sauce |
| CN106722831A (en) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | Asparagus lettuce jam product and preparation method thereof |
| CN107319493A (en) * | 2017-07-19 | 2017-11-07 | 任海蛟 | A kind of vegetables thick chilli sauce and preparation method thereof |
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Application publication date: 20181123 |