CN109170818A - A kind of thick chilli sauce and preparation method thereof - Google Patents

A kind of thick chilli sauce and preparation method thereof Download PDF

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Publication number
CN109170818A
CN109170818A CN201811181149.9A CN201811181149A CN109170818A CN 109170818 A CN109170818 A CN 109170818A CN 201811181149 A CN201811181149 A CN 201811181149A CN 109170818 A CN109170818 A CN 109170818A
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CN
China
Prior art keywords
parts
sauce
particle
minutes
chilli
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
Application number
CN201811181149.9A
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Chinese (zh)
Inventor
邹彩凤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Longchuan Guyi Tuocheng Food Co Ltd
Original Assignee
Longchuan Guyi Tuocheng Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Longchuan Guyi Tuocheng Food Co Ltd filed Critical Longchuan Guyi Tuocheng Food Co Ltd
Priority to CN201811181149.9A priority Critical patent/CN109170818A/en
Publication of CN109170818A publication Critical patent/CN109170818A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup

Abstract

The invention discloses a kind of thick chilli sauce and preparation method thereof, it is grouped as by following group in parts by weight: 70-90 parts of fresh chilli particle, 15-20 parts of garlic, 10-15 parts of peanut oil, 15-50 parts of soy sauce, 30-50 parts of edible salt, 5-10 parts of white granulated sugar, 5-8 parts of monosodium glutamate, the fresh chilli particle ground is dried, again to the processing of fresh chilli particle de-iron, then it screens, garlic is ground to obtain mashed garlic, then fresh chilli particle and mashed garlic are put into blender and are stirred evenly, during stirring, peanut oil is first added, stirring 5 minutes, it adds edible salt and continues stirring 3 minutes, then soy sauce is added and continues stirring 3 minutes, then monosodium glutamate is added and continues stirring 2 minutes, it is eventually adding white granulated sugar and stirs 6 minutes, the thick chilli sauce stirred evenly, it will Thick chilli sauce ferments 5-7 days at a temperature of being placed in 25-35 DEG C, obtains thick chilli sauce finished product.Taste of the present invention is more preferable, delicious flavour.

Description

A kind of thick chilli sauce and preparation method thereof
Technical field
The present invention relates to a kind of thick chilli sauce and preparation method thereof.
Background technique
Thick chilli sauce is flavouring relatively common on dining table, and there is different lacol flavor thick chilli sauce in each area.Capsicum Sauce takes from excellent capsicum annum fasciculatum.By elutriation, sorting, broken boil.Therefore color is scarlet, and the red of thick chilli sauce is from peppery The true qualities of green pepper.Have the characteristics that colouring, sense organ are good in gastronomical process, makes one a kind of strong appetite sense.
Capsicum pungent-warm can be reduced body temperature by sweating, and alleviate myalgia, therefore have stronger antipyretic town Pain acts on;The effective component capsaicine of capsicum is a kind of antioxidant, it can prevent the metabolism in relation to cell, thus eventually The only Carcinogenesis of cell tissue reduces the incidence of cancer cell;The strong fragrant spicy energy saliva stimulating of capsicum and gastric juice Secretion increases appetite, promotes intestines peristalsis, helps digest;Capsaicine contained by capsicum can promote the metabolism of fat, It prevents body fat from accumulating, is conducive to lower blood-fat and reduce weight diseases prevention.
The common methods of production thick chilli sauce are after simply cleaning capsicum plus salt is pickled, then are made through stirring fry in oil, after eating It easily gets angry, and contains more chilli seed.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of thick chilli sauce and preparation method thereof, and taste is more preferable, delicious flavour.
In order to solve the above-mentioned technical problem, the present invention takes following technical scheme:
A kind of thick chilli sauce is grouped as by following group in parts by weight:
70-90 parts of fresh chilli particle, 15-20 parts of garlic, 10-15 parts of peanut oil, 15-50 parts of soy sauce, 30-50 parts of edible salt, 5-10 parts of white granulated sugar, 5-8 parts of monosodium glutamate.
As a preferred embodiment, the thick chilli sauce is grouped as by following group in parts by weight:
70 parts of fresh chilli particle, 15 parts of garlic, 10 parts of peanut oil, 15 parts of soy sauce, 30 parts of edible salt, 5 parts of white granulated sugar, monosodium glutamate 5 Part.
As a preferred embodiment, the thick chilli sauce is grouped as by following group in parts by weight:
80 parts of fresh chilli particle, 18 parts of garlic, 13 parts of peanut oil, 30 parts of soy sauce, 40 parts of edible salt, 8 parts of white granulated sugar, monosodium glutamate 6 Part.
It is grouped as by following group in parts by weight:
Alternatively preferred embodiment, described 90 parts of thick chilli sauce fresh chilli particle, 20 parts of garlic, 15 parts of peanut oil, soy sauce 20 parts, 50 parts of edible salt, 10 parts of white granulated sugar, 8 parts of monosodium glutamate.
A kind of preparation method of thick chilli sauce, comprising the following steps:
Selection fresh chilli is milled to fresh chilli particle;
Fresh chilli particle is placed in de-iron equipment and removes irony;
Fresh chilli particle after de-iron is placed in sieve and is filtered, the fresh chilli particle for meeting Particle size requirements is obtained;
Garlic is ground to obtain mashed garlic;
Then fresh chilli particle and mashed garlic are put into blender and are stirred evenly, during stirring, peanut oil is first added, Stirring 5 minutes, add edible salt continue stirring 3 minutes, then be added soy sauce continue stirring 3 minutes, then be added monosodium glutamate after Continuous stirring 2 minutes is eventually adding white granulated sugar and stirs 6 minutes, the thick chilli sauce stirred evenly;
It ferments 5-7 days at a temperature of thick chilli sauce is placed in 25-35 DEG C, obtains thick chilli sauce finished product.
It when the screen to filtrate, uses vibration frequency for 50HZ, is screened in the sieve that sieve mesh number is 325.
Manufacture craft of the present invention is simple, and raw material is common, is not only suitable for that Homemade is edible to be also adapted for the big of scale Batch production, does not add any preservative, taste uniqueness is delicious.
Specific embodiment
To further understand the features of the present invention, technological means and specific purposes achieved, function, below with reference to Present invention is further described in detail for specific embodiment.
Embodiment one
A kind of preparation method of thick chilli sauce, comprising the following steps:
Selection raw material, 70 parts of fresh chilli particle, 15 parts of garlic, 10 parts of peanut oil, 15 parts of soy sauce, 30 parts of edible salt, white sand 5 parts, 5 parts of monosodium glutamate of sugar.
Selection fresh chilli is milled to fresh chilli particle.
Fresh chilli particle is placed in de-iron equipment and removes irony, the general de-iron time maintains 10 minutes.
Fresh chilli particle after de-iron is placed in sieve and is filtered, uses vibration frequency for 50HZ, sieve mesh number is It is screened in 325 sieve, obtains the fresh chilli particle for meeting Particle size requirements.
Garlic is ground to obtain mashed garlic.
Then fresh chilli particle and mashed garlic are put into blender and are stirred evenly, during stirring, flower is first added Oil generation stirs 5 minutes, adds edible salt and continues stirring 3 minutes, and soy sauce is then added and continues stirring 3 minutes, taste is then added Essence continues stirring 2 minutes, is eventually adding white granulated sugar and stirs 6 minutes, the thick chilli sauce stirred evenly.
It ferments 7 days at a temperature of thick chilli sauce is placed in 25 DEG C, obtains thick chilli sauce finished product.
Embodiment two
Selection raw material, 80 parts of fresh chilli particle, 18 parts of garlic, 13 parts of peanut oil, 30 parts of soy sauce, 40 parts of edible salt, white sand 8 parts, 6 parts of monosodium glutamate of sugar.
Selection fresh chilli is milled to fresh chilli particle.
Fresh chilli particle is placed in de-iron equipment and removes irony, the general de-iron time maintains 12 minutes.
Fresh chilli particle after de-iron is placed in sieve and is filtered, uses vibration frequency for 50HZ, sieve mesh number is It is screened in 325 sieve, obtains the fresh chilli particle for meeting Particle size requirements.
Garlic is ground to obtain mashed garlic.
Then fresh chilli particle and mashed garlic are put into blender and are stirred evenly, during stirring, flower is first added Oil generation stirs 5 minutes, adds edible salt and continues stirring 3 minutes, and soy sauce is then added and continues stirring 3 minutes, taste is then added Essence continues stirring 2 minutes, is eventually adding white granulated sugar and stirs 6 minutes, the thick chilli sauce stirred evenly.
It ferments 6 days at a temperature of thick chilli sauce is placed in 30 DEG C, obtains thick chilli sauce finished product.
Embodiment three
Selection raw material, 80 parts of fresh chilli particle, 18 parts of garlic, 13 parts of peanut oil, 30 parts of soy sauce, 40 parts of edible salt, white sand 8 parts, 6 parts of monosodium glutamate of sugar.
Selection fresh chilli is milled to fresh chilli particle.
Fresh chilli particle is placed in de-iron equipment and removes irony, the general de-iron time maintains 12 minutes.
Fresh chilli particle after de-iron is placed in sieve and is filtered, uses vibration frequency for 50HZ, sieve mesh number is It is screened in 325 sieve, obtains the fresh chilli particle for meeting Particle size requirements.
Garlic is ground to obtain mashed garlic.
Then fresh chilli particle and mashed garlic are put into blender and are stirred evenly, during stirring, flower is first added Oil generation stirs 5 minutes, adds edible salt and continues stirring 3 minutes, and soy sauce is then added and continues stirring 3 minutes, taste is then added Essence continues stirring 2 minutes, is eventually adding white granulated sugar and stirs 6 minutes, the thick chilli sauce stirred evenly.
It ferments 7 days at a temperature of thick chilli sauce is placed in 35 DEG C, obtains thick chilli sauce finished product.
It should be noted that these are only the preferred embodiment of the present invention, it is not intended to restrict the invention, although ginseng According to embodiment, invention is explained in detail, for those skilled in the art, still can be to aforementioned reality Technical solution documented by example is applied to modify or equivalent replacement of some of the technical features, but it is all in this hair Within bright spirit and principle, any modification, equivalent replacement, improvement and so on should be included in protection scope of the present invention Within.

Claims (6)

1. a kind of thick chilli sauce, which is characterized in that be grouped as by following group in parts by weight:
70-90 parts of fresh chilli particle, 15-20 parts of garlic, 10-15 parts of peanut oil, 15-50 parts of soy sauce, 30-50 parts of edible salt, 5-10 parts of white granulated sugar, 5-8 parts of monosodium glutamate.
2. thick chilli sauce according to claim 1, which is characterized in that be grouped as by following group in parts by weight:
70 parts of fresh chilli particle, 15 parts of garlic, 10 parts of peanut oil, 15 parts of soy sauce, 30 parts of edible salt, 5 parts of white granulated sugar, monosodium glutamate 5 Part.
3. thick chilli sauce according to claim 1, which is characterized in that be grouped as by following group in parts by weight:
80 parts of fresh chilli particle, 18 parts of garlic, 13 parts of peanut oil, 30 parts of soy sauce, 40 parts of edible salt, 8 parts of white granulated sugar, monosodium glutamate 6 Part.
4. thick chilli sauce according to claim 1, which is characterized in that be grouped as by following group in parts by weight:
90 parts of fresh chilli particle, 20 parts of garlic, 15 parts of peanut oil, 20 parts of soy sauce, 50 parts of edible salt, 10 parts of white granulated sugar, monosodium glutamate 8 Part.
5. a kind of preparation method of thick chilli sauce, comprising the following steps:
Selection fresh chilli is milled to fresh chilli particle;
Fresh chilli particle is placed in de-iron equipment and removes irony;
Fresh chilli particle after de-iron is placed in sieve and is filtered, the fresh chilli particle for meeting Particle size requirements is obtained;
Garlic is ground to obtain mashed garlic;
Then fresh chilli particle and mashed garlic are put into blender and are stirred evenly, during stirring, peanut oil is first added, Stirring 5 minutes, add edible salt continue stirring 3 minutes, then be added soy sauce continue stirring 3 minutes, then be added monosodium glutamate after Continuous stirring 2 minutes is eventually adding white granulated sugar and stirs 6 minutes, the thick chilli sauce stirred evenly;
It ferments 5-7 days at a temperature of thick chilli sauce is placed in 25-35 DEG C, obtains thick chilli sauce finished product.
6. the preparation method of thick chilli sauce according to claim 5, which is characterized in that when the screen to filtrate, using vibration Frequency is 50HZ, is screened in the sieve that sieve mesh number is 325.
CN201811181149.9A 2018-10-11 2018-10-11 A kind of thick chilli sauce and preparation method thereof Pending CN109170818A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811181149.9A CN109170818A (en) 2018-10-11 2018-10-11 A kind of thick chilli sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811181149.9A CN109170818A (en) 2018-10-11 2018-10-11 A kind of thick chilli sauce and preparation method thereof

Publications (1)

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CN109170818A true CN109170818A (en) 2019-01-11

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103960647A (en) * 2014-05-22 2014-08-06 隆尧县旭日食品有限公司 Healthy chilli sauce and preparation process thereof
CN105249420A (en) * 2015-10-13 2016-01-20 北京元鲜记食品科技有限公司 Tomato chili sauce and preparation method thereof
CN106722818A (en) * 2016-12-19 2017-05-31 温明明 A kind of thick chilli sauce and preparation method thereof
CN107302993A (en) * 2016-04-24 2017-10-31 陈子轩 Fresh chilli sauce and preparation method
CN108157922A (en) * 2017-12-18 2018-06-15 青岛东炫食品有限公司 Thick chilli sauce and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103960647A (en) * 2014-05-22 2014-08-06 隆尧县旭日食品有限公司 Healthy chilli sauce and preparation process thereof
CN105249420A (en) * 2015-10-13 2016-01-20 北京元鲜记食品科技有限公司 Tomato chili sauce and preparation method thereof
CN107302993A (en) * 2016-04-24 2017-10-31 陈子轩 Fresh chilli sauce and preparation method
CN106722818A (en) * 2016-12-19 2017-05-31 温明明 A kind of thick chilli sauce and preparation method thereof
CN108157922A (en) * 2017-12-18 2018-06-15 青岛东炫食品有限公司 Thick chilli sauce and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
王春清等: "熏制风味林蛙卵辣椒酱的加工工艺 ", 《肉类工业》 *
蒋伟等: "棕榈调和油在香辣酱中的应用 ", 《农业机械》 *
邱永军等: "多味鲜骨泥酱的研究 ", 《中国酿造》 *

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