CN109222052A - A kind of thick chilli sauce and preparation method thereof - Google Patents
A kind of thick chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN109222052A CN109222052A CN201811124665.8A CN201811124665A CN109222052A CN 109222052 A CN109222052 A CN 109222052A CN 201811124665 A CN201811124665 A CN 201811124665A CN 109222052 A CN109222052 A CN 109222052A
- Authority
- CN
- China
- Prior art keywords
- sauce
- thick chilli
- parts
- preparation
- chilli sauce
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 68
- 241000234282 Allium Species 0.000 claims abstract description 36
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 26
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 240000000467 Carum carvi Species 0.000 claims abstract description 17
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 17
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
- 239000003205 fragrance Substances 0.000 claims abstract description 17
- 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 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 244000157790 Buglossoides arvense Species 0.000 claims abstract description 15
- 235000004256 Buglossoides arvense Nutrition 0.000 claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 15
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 14
- 240000006677 Vicia faba Species 0.000 claims abstract description 14
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000003921 oil Substances 0.000 claims description 26
- 235000019198 oils Nutrition 0.000 claims description 26
- 241000209140 Triticum Species 0.000 claims description 15
- 240000007232 Illicium verum Species 0.000 claims description 11
- 235000008227 Illicium verum Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 239000002600 sunflower oil Substances 0.000 claims description 5
- 238000002224 dissection Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 13
- 229940029982 garlic powder Drugs 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of thick chilli sauce and preparation method thereof, the thick chilli sauce is made of the raw material of following parts by weight: 25~35 parts of soya sauce, 5~15 parts of thick broad-bean sauce, 5~9 parts of sweet fermented flour sauce, 35~45 parts of capsicum, 1~3 part of vegetable oil, 0.6~0.8 part of tsaoko, it is 0.6~0.8 part octagonal, 0.6~0.8 part of cassia bark, 0.6~0.8 part of fennel, 0.6~0.8 part of Chinese prickly ash, 0.6~0.8 part of Asian puccoon, 0.5~1.5 part of wheat flour, 0.5~1.5 part of green onion, 0.5~1.5 part of ginger, 0.5~1.5 part of garlic, 0.5~1.5 part of onion, 0.5~1.5 part of caraway, 0.1~0.3 part of cooking wine, 0.1~0.3 part of fish sauce, 0.1~0.3 part of soy sauce, 0.1~0.3 part of vinegar, white sugar 0. 1~0.3 part and 0.1~0.3 part of salt.The thick chilli sauce delicate mouthfeel, full, nutrition equilibrium, and can be improved a poor appetite by the multiple stimulation of smell, vision and the sense of taste, the retention time of lingering fragrance after also capable of more extending entrance when edible.The preparation method only needs substep that raw material is added, and easy to operate, the duration and degree of heating is easily-controllable, production convenience.
Description
Technical field
The invention belongs to seasoned food fields, and in particular to a kind of thick chilli sauce and preparation method thereof.
Background technique
Capsicum is important vegetables, is also the preferred raw material of flavouring, nutritional ingredient rich in: every hectogram capsicum,
Its Vitamin C content is up to 198mg, occupies the first place of vegetables, the content of mineral substances such as vitamin B, carrotene and calcium, iron also compared with
It is abundant.Suitably edible capsicum can alleviate chest and abdomen crymodynia, prevent dysentery, kill suppression stomach abdomen entozoa, control heart disease and coronal dynamic
Arteries and veins hardening；Oral mucosa can also be stimulated, the wriggling of stomach is caused, promotes salivary secretion, whets the appetite, promotes digestion.
Pungent product also have the function of sterilization, anti-corrosion, seasoning, nutrition, cold extermination etc. because of it, for mankind's diseases prevention, cure the disease, improve base
Cause promotes human evolution to play positive effect.Therefore, it often eats and suitably edible capsicum is very beneficial to the health of body.
The patent of Publication No. CN106983130A proposes a kind of slightly sweet flavor pepper sauce and its preparation process, the slightly sweet taste
Thick chilli sauce is prepared by capsicum, garlic, sweet tea wheat sauce, salt compounded of iodine, brown sugar, white sugar and beer, and preparation method is to mix each raw material
Sealing is placed 15 days after conjunction.The slightly sweet flavor pepper sauce holding time is long, and green and healthy without any preservative, mouthfeel is thin
It is greasy.However, this preparation method uses zymotechnique, not only takes a long time, is at high cost, and due to being added to beer, causing audient
Crowd is restricted, and in addition vegetables component is also more single, and nutrition is not abundant enough and balanced.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of thick chilli sauce and preparation method thereof.It is described peppery
Green pepper sauce abundant raw material, collocation is reasonable, nutrition is balanced, reaches higher level in terms of mouthfeel, flavor, flavour, quality and appearance.
The preparation method only needs substep that raw material is added, and easy to operate, the duration and degree of heating is easily-controllable, production convenience.
The solution of the present invention is to provide a kind of thick chilli sauce, is made of the raw material of following parts by weight: 25~35 parts of soya sauce, beans
5~15 parts of valve sauce, 5~9 parts of sweet fermented flour sauce, 35~45 parts of capsicum, 1~3 part of vegetable oil, 0.6~0.8 part of tsaoko, illiciumverum 0.6~
0.8 part, 0.6~0.8 part of cassia bark, 0.6~0.8 part of fennel, 0.6~0.8 part of Chinese prickly ash, 0.6~0.8 part of Asian puccoon, wheat flour 0.5~
1.5 parts, 0.5~1.5 part of green onion, 0.5~1.5 part of ginger, 0.5~1.5 part of garlic, 0.5~1.5 part of onion, 0.5~1.5 part of caraway,
0.1~0.3 part of cooking wine, 0.1~0.3 part of fish sauce, 0.1~0.3 part of soy sauce, 0.1~0.3 part of vinegar, 0.1~0.3 part of white sugar and food
0.1~0.3 part of salt.
Preferably, it is made of the raw material of following parts by weight: 30 parts of soya sauce, 10 parts of thick broad-bean sauce, 7 parts of sweet fermented flour sauce, capsicum 40
Part, 2 parts of vegetable oil, 0.7 part of tsaoko, octagonal 0.7 part, 0.7 part of cassia bark, 0.7 part of fennel, 0.7 part of Chinese prickly ash, 0.7 part of Asian puccoon, wheat
1 part of powder, 1 part of green onion, 1 part of ginger, 1 part of garlic, 1 part of onion, 1 part of caraway, 0.2 part of cooking wine, 0.2 part of fish sauce, 0.2 part of soy sauce, vinegar 0.2
Part, 0.2 part of white sugar and 0.2 part of salt.
Preferably, the vegetable oil is peanut oil, sunflower oil or soybean oil.
The present invention also provides a kind of preparation methods of thick chilli sauce, include the following steps:
(1) vegetable oil is heated, tsaoko, illiciumverum, cassia bark, Chinese prickly ash and Asian puccoon is added and carries out frying；
(2) oil temperature is maintained, green onion, ginger, garlic, onion, caraway and fennel is added and keeps stir-frying；
(3) oil temperature is continued to, soya sauce, thick broad-bean sauce, sweet fermented flour sauce and wheat flour is added, fries to fragrance and overflows, add
Capsicum stir-fries well done to its；
(4) it is eventually adding cooking wine, fish sauce, soy sauce, vinegar, white sugar and salt, after mixing evenly up to thick chilli sauce.
Preferably, in step (1), the vegetable oil is heated to 120~150 DEG C.Operate discovery repeatedly through inventor,
Frying raw material within the scope of this oil temperature can sufficiently extract the fragrance of raw material and pungent, and can utmostly maintain the color of capsicum
Pool.
Preferably, in step (1), the frying time is 60~90s.
Preferably, in step (2), simple stage property processing is carried out to the green onion, ginger, garlic；The onion, caraway are shredded
Processing.Volatile component therein can be made sufficiently to overflow after green onion, ginger and the processing of garlic simple stage property and onion, caraway chopping processing, increased
Add the fragrance of thick chilli sauce.
Preferably, in step (2), the stir-frying time is 90~150s.
Preferably, in step (3), dissection processing, 5~10mm of segment length are carried out to the capsicum.
Preferably, in step (4), it is described after mixing evenly, then temperature be 100~120 DEG C under the conditions of sterilizing 15~
25s, after it is bottled to get thick chilli sauce.In this temperature range and effective sterilizing and thick chilli sauce mouthfeel will not can be made in the time
At influence.
The invention has the benefit that
1, thick chilli sauce of the present invention, food materials abundant raw material, collocation are reasonable: using capsicum as basic raw material, being equipped with Huang
Beans sauce, thick broad-bean sauce, sweet fermented flour sauce and wheat flour, so that mouthfeel is more fine and smooth and nutrition is also balanced；Another be added has volatile component
Green onion, ginger, garlic, onion and caraway, fragrance can be made sufficiently mutually to melt with sauce body, and the infiltration of vegetable oil enhances raw material food materials
The bright color on surface, i.e., improved a poor appetite by the multiple stimulation of smell, vision and the sense of taste；And tsaoko, the illiciumverum, osmanthus being added
Skin, fennel, Chinese prickly ash, Asian puccoon, cooking wine, fish sauce, soy sauce, vinegar, white sugar and salt more enrich the mouthfeel of thick chilli sauce, while also can
The retention time of lingering fragrance after extension entrance.Summary can obtain, and thick chilli sauce of the present invention is in mouthfeel, flavor, flavour, quality and appearance
Aspect reaches higher level.
2, the preparation method of thick chilli sauce of the present invention, it is only necessary to which raw material is added in substep, and easy to operate, the duration and degree of heating is easily-controllable, raw
Produce convenience.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of preparation methods of thick chilli sauce, include the following steps:
(1) 100g peanut oil is heated to 120~125 DEG C, be added 60g tsaoko, 80g illiciumverum, 60g cassia bark, 60g Chinese prickly ash and
80g Asian puccoon carries out frying 60s；
(2) 120~125 DEG C of oil temperature are maintained, 150g green onion end, 50g bruised ginger, 150g garlic powder, the broken onion of 50g, 150g is added
Broken caraway and 80g fennel keep stir-frying 90s；
(3) 120~125 DEG C of oil temperature are continued to, 2500g soya sauce, 1500g thick broad-bean sauce, 500g sweet fermented flour sauce and 50g is added
Wheat flour, fry to fragrance overflow, add segment length be 5~6mm 4500g capsicum stir-fry it is well done to its；
(4) it is eventually adding 10g cooking wine, 30g fish sauce, 10g soy sauce, 30g vinegar, 10g white sugar and 30g salt, after mixing evenly
Sterilize 25s under the conditions of temperature is 100 DEG C, after it is bottled up to thick chilli sauce.
Embodiment 2
The present embodiment provides a kind of preparation methods of thick chilli sauce, include the following steps:
(1) 300g sunflower oil is heated to 145~150 DEG C, 80g tsaoko, 60g illiciumverum, 80g cassia bark, 80g Chinese prickly ash is added
Frying 90s is carried out with 60g Asian puccoon；
(2) 145~150 DEG C of oil temperature are maintained, it is broken that 50g green onion end, 150g bruised ginger, 50g garlic powder, the broken onion of 150g, 50g is added
Caraway and 60g fennel keep stir-frying 150s；
(3) 145~150 DEG C of oil temperature are continued to, 3500g soya sauce, 500g thick broad-bean sauce, 900g sweet fermented flour sauce and 150g is added
Wheat flour, fry to fragrance overflow, add segment length be 9~10mm 3500g capsicum stir-fry it is well done to its；
(4) it is eventually adding 30g cooking wine, 10g fish sauce, 30g soy sauce, 10g vinegar, 30g white sugar and 10g salt, after mixing evenly
Sterilize 15s under the conditions of temperature is 120 DEG C, after it is bottled up to thick chilli sauce.
Embodiment 3
The present embodiment provides a kind of preparation methods of thick chilli sauce, include the following steps:
(1) 100g soybean oil is heated to 120~125 DEG C, be added 60g tsaoko, 60g illiciumverum, 60g cassia bark, 60g Chinese prickly ash and
60g Asian puccoon carries out frying 60s；
(2) 120~125 DEG C of oil temperature are maintained, 50g green onion end, 50g bruised ginger, 50g garlic powder, the broken onion of 50g, the broken perfume (or spice) of 50g is added
Dish and 60g fennel keep stir-frying 90s；
(3) 120~125 DEG C of oil temperature are continued to, 2500g soya sauce, 500g thick broad-bean sauce, 500g sweet fermented flour sauce and 50g is added
Wheat flour, fry to fragrance overflow, add segment length be 5~6mm 3500g capsicum stir-fry it is well done to its；
(4) it is eventually adding 10g cooking wine, 10g fish sauce, 10g soy sauce, 10g vinegar, 10g white sugar and 10g salt, after mixing evenly
Sterilize 15s under the conditions of temperature is 100 DEG C, after it is bottled up to thick chilli sauce.
Embodiment 4
The present embodiment provides a kind of preparation methods of thick chilli sauce, include the following steps:
(1) 300g peanut oil is heated to 145~150 DEG C, be added 80g tsaoko, 80g illiciumverum, 80g cassia bark, 80g Chinese prickly ash and
80g Asian puccoon carries out frying 90s；
(2) maintain 145~150 DEG C of oil temperature, be added 150g green onion end, 150g bruised ginger, 150g garlic powder, the broken onion of 150g,
The broken caraway of 150g and 80g fennel keep stir-frying 150s；
(3) continue to 145~150 DEG C of oil temperature, be added 3500g soya sauce, 1500g thick broad-bean sauce, 900g sweet fermented flour sauce and
150g wheat flour, fry to fragrance overflow, add segment length be 9~10mm 4500g capsicum stir-fry it is well done to its；
(4) it is eventually adding 30g cooking wine, 30g fish sauce, 30g soy sauce, 30g vinegar, 30g white sugar and 30g salt, after mixing evenly
Sterilize 25s under the conditions of temperature is 120 DEG C, after it is bottled up to thick chilli sauce.
Embodiment 5
The present embodiment provides a kind of preparation methods of thick chilli sauce, include the following steps:
(1) 200g sunflower oil is heated to 133~137 DEG C, 70g tsaoko, 70g illiciumverum, 70g cassia bark, 70g Chinese prickly ash is added
Frying 75s is carried out with 70g Asian puccoon；
(2) maintain 133~137 DEG C of oil temperature, be added 100g green onion end, 100g bruised ginger, 100g garlic powder, the broken onion of 100g,
The broken caraway of 100g and 70g fennel keep stir-frying 120s；
(3) continue to 133~137 DEG C of oil temperature, be added 3000g soya sauce, 1000g thick broad-bean sauce, 700g sweet fermented flour sauce and
100g wheat flour, fry to fragrance overflow, add segment length be 7~8mm 4000g capsicum stir-fry it is well done to its；
(4) it is eventually adding 20g cooking wine, 20g fish sauce, 20g soy sauce, 20g vinegar, 20g white sugar and 20g salt, after mixing evenly
Sterilize 20s under the conditions of temperature is 110 DEG C, after it is bottled up to thick chilli sauce.
Comparative example 1
This comparative example provides a kind of preparation method of thick chilli sauce, includes the following steps:
(1) 100g peanut oil is heated to 100~105 DEG C, be added 60g tsaoko, 80g illiciumverum, 60g cassia bark, 60g Chinese prickly ash and
80g Asian puccoon carries out frying 60s；
(2) 100~105 DEG C of oil temperature are maintained, 150g green onion end, 50g bruised ginger, 150g garlic powder, the broken onion of 50g, 150g is added
Broken caraway and 80g fennel keep stir-frying 90s；
(3) 100~105 DEG C of oil temperature are continued to, 2500g soya sauce, 1500g thick broad-bean sauce, 500g sweet fermented flour sauce and 50g is added
Wheat flour, fry to fragrance overflow, add segment length be 5~6mm 4500g capsicum stir-fry it is well done to its；
(4) it is eventually adding 10g cooking wine, 30g fish sauce, 10g soy sauce, 30g vinegar, 10g white sugar and 30g salt, after mixing evenly
Sterilize 25s under the conditions of temperature is 100 DEG C, after it is bottled up to thick chilli sauce.
The comparative example the difference from embodiment 1 is that: the comparative example oil temperature maintains 100~105 DEG C always, embodiment 1
Oil temperature maintains 120~125 DEG C always.
Comparative example 2
This comparative example provides a kind of preparation method of thick chilli sauce, includes the following steps:
(1) 300g sunflower oil is heated to 165~170 DEG C, 80g tsaoko, 60g illiciumverum, 80g cassia bark, 80g Chinese prickly ash is added
Frying 90s is carried out with 60g Asian puccoon；
(2) 165~170 DEG C of oil temperature are maintained, it is broken that 50g green onion end, 150g bruised ginger, 50g garlic powder, the broken onion of 150g, 50g is added
Caraway and 60g fennel keep stir-frying 150s；
(3) 165~170 DEG C of oil temperature are continued to, 3500g soya sauce, 500g thick broad-bean sauce, 900g sweet fermented flour sauce and 150g is added
Wheat flour, fry to fragrance overflow, add segment length be 9~10mm 3500g capsicum stir-fry it is well done to its；
(4) it is eventually adding 30g cooking wine, 10g fish sauce, 30g soy sauce, 10g vinegar, 30g white sugar and 10g salt, after mixing evenly
Sterilize 15s under the conditions of temperature is 120 DEG C, after it is bottled up to thick chilli sauce.
The comparative example the difference from example 2 is that: the comparative example oil temperature maintains 165~170 DEG C always, embodiment 2
Oil temperature maintains 145~150 DEG C always.
Thick chilli sauce sensory evaluation criteria as shown in Table 1 is formulated referring to national standard GB/T 29605-2013, and chooses 20 warps
The Majors of Food personnel for crossing training carry out subjective appreciation.Evaluation is divided into 5 mouthfeel, flavor, flavour, quality and appearance classifications, often
A classification full marks 20 divide, point 3 standards.Evaluation result is as shown in table 2.
1 subjective appreciation standard of table
The appraisal result of table 2 Examples 1 to 5 and comparative example 1~2
| Mouthfeel/point | Flavor/point | Flavour/point | Quality/point | Appearance/point | Total score | |
| Embodiment 1 | 18 | 17 | 19 | 18 | 18 | 90 |
| Embodiment 2 | 18 | 19 | 19 | 17 | 17 | 90 |
| Embodiment 3 | 19 | 19 | 18 | 17 | 18 | 91 |
| Embodiment 4 | 18 | 17 | 18 | 18 | 18 | 89 |
| Embodiment 5 | 19 | 20 | 18 | 19 | 18 | 94 |
| Comparative example 1 | 15 | 14 | 15 | 17 | 18 | 79 |
| Comparative example 2 | 14 | 15 | 14 | 18 | 17 | 78 |
And conclusion as a result:
1, Examples 1 to 5 obtains higher fractional at 5 mouthfeel, flavor, flavour, quality and appearance aspects, whole to score
It is excellent, and raw material dosage and preparation parameter are in the embodiment 5 of median as most preferably scheme, total score highest.
2, comparative example 1~2 scores lower on mouthfeel, flavor and flavour, the reason is that, oil temperature is inclined when 1 frying of comparative example
It is low, cause the pungent of capsicum that cannot merge completely with the fragrance of other fragrance, it is bad so as to cause mouthfeel, flavor and flavour；It is right
Oil temperature is higher when 2 frying of ratio, causes raw material total cooking time too short, can not fully eject pungent with fragrance, equally
Cause to score bad.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of thick chilli sauce, which is characterized in that be made of the raw material of following parts by weight: 25~35 parts of soya sauce, thick broad-bean sauce 5~15
Part, 5~9 parts of sweet fermented flour sauce, 35~45 parts of capsicum, 1~3 part of vegetable oil, 0.6~0.8 part of tsaoko, octagonal 0.6~0.8 part, cassia bark
0.6~0.8 part, 0.6~0.8 part of fennel, 0.6~0.8 part of Chinese prickly ash, 0.6~0.8 part of Asian puccoon, 0.5~1.5 part of wheat flour, green onion
0.5~1.5 part, 0.5~1.5 part of ginger, 0.5~1.5 part of garlic, 0.5~1.5 part of onion, 0.5~1.5 part of caraway, cooking wine 0.1
~0.3 part, 0.1~0.3 part of fish sauce, 0.1~0.3 part of soy sauce, 0.1~0.3 part of vinegar, 0.1~0.3 part of white sugar and salt 0.1~
0.3 part.
2. thick chilli sauce according to claim 1, which is characterized in that be made of the raw material of following parts by weight: 30 parts of soya sauce,
10 parts of thick broad-bean sauce, 7 parts of sweet fermented flour sauce, 40 parts of capsicum, 2 parts of vegetable oil, 0.7 part of tsaoko, octagonal 0.7 part, 0.7 part of cassia bark, fennel 0.7
Part, 0.7 part of Chinese prickly ash, 0.7 part of Asian puccoon, 1 part of wheat flour, 1 part of green onion, 1 part of ginger, 1 part of garlic, 1 part of onion, 1 part of caraway, cooking wine 0.2
Part, 0.2 part of fish sauce, 0.2 part of soy sauce, 0.2 part of vinegar, 0.2 part of white sugar and 0.2 part of salt.
3. thick chilli sauce according to claim 1 or 2, which is characterized in that the vegetable oil is peanut oil, sunflower oil or big
Soya-bean oil.
4. the preparation method of any thick chilli sauce of claims 1 to 3, which comprises the steps of:
(1) vegetable oil is heated, tsaoko, illiciumverum, cassia bark, Chinese prickly ash and Asian puccoon is added and carries out frying；
(2) oil temperature is maintained, green onion, ginger, garlic, onion, caraway and fennel is added and keeps stir-frying；
(3) oil temperature is continued to, soya sauce, thick broad-bean sauce, sweet fermented flour sauce and wheat flour is added, fries to fragrance and overflows, add capsicum
It stir-fries well done to its；
(4) it is eventually adding cooking wine, fish sauce, soy sauce, vinegar, white sugar and salt, after mixing evenly up to thick chilli sauce.
5. the preparation method of thick chilli sauce according to claim 4, which is characterized in that in step (1), the vegetable oil is added
Heat is to 120~150 DEG C.
6. the preparation method of thick chilli sauce according to claim 4, which is characterized in that in step (1), the frying time is
60~90s.
7. the preparation method of thick chilli sauce according to claim 4, which is characterized in that in step (2), to the green onion, ginger, big
Garlic carries out simple stage property processing；Chopping processing is carried out to the onion, caraway.
8. the preparation method of thick chilli sauce according to claim 4, which is characterized in that in step (2), the stir-frying time is
90~150s.
9. the preparation method of thick chilli sauce according to claim 4, which is characterized in that in step (3), carried out to the capsicum
Dissection processing, 5~10mm of segment length.
10. the preparation method of thick chilli sauce according to claim 4, which is characterized in that described to stir evenly in step (4)
Afterwards, then temperature be 100~120 DEG C under the conditions of sterilize 15~25s, after it is bottled to get thick chilli sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811124665.8A CN109222052A (en) | 2018-09-26 | 2018-09-26 | A kind of thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811124665.8A CN109222052A (en) | 2018-09-26 | 2018-09-26 | A kind of thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109222052A true CN109222052A (en) | 2019-01-18 |
Family
ID=65057635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811124665.8A Pending CN109222052A (en) | 2018-09-26 | 2018-09-26 | A kind of thick chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109222052A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953315A (en) * | 2019-04-03 | 2019-07-02 | 黑龙江八一农垦大学 | A kind of raw vegetable thick chilli sauce and its manufacture craft |
| CN110214930A (en) * | 2019-07-17 | 2019-09-10 | 正安县昌虞食品加工有限责任公司 | Paste flavor flavor pepper sauce and its preparation method and application |
| CN111109578A (en) * | 2019-12-30 | 2020-05-08 | 楚雄云泉酱园有限责任公司 | Hot and spicy sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169258A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Thick chilli sauce of hot pepper and Chinese prickly ash, and preparation technology thereof |
| CN102835644A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy hot sauce and preparation method of spicy hot sauce |
| CN104886532A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Spicy hot sauce and preparation method thereof |
| CN106343526A (en) * | 2016-08-27 | 2017-01-25 | 杨璐 | Hot and spicy sauce |
| CN107510032A (en) * | 2017-09-12 | 2017-12-26 | 杨佳佳 | A kind of beef paste and preparation method thereof |
| CN107647375A (en) * | 2017-08-24 | 2018-02-02 | 高伟 | A kind of thick chilli sauce and preparation method thereof |
-
2018
- 2018-09-26 CN CN201811124665.8A patent/CN109222052A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169258A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Thick chilli sauce of hot pepper and Chinese prickly ash, and preparation technology thereof |
| CN102835644A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy hot sauce and preparation method of spicy hot sauce |
| CN104886532A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Spicy hot sauce and preparation method thereof |
| CN106343526A (en) * | 2016-08-27 | 2017-01-25 | 杨璐 | Hot and spicy sauce |
| CN107647375A (en) * | 2017-08-24 | 2018-02-02 | 高伟 | A kind of thick chilli sauce and preparation method thereof |
| CN107510032A (en) * | 2017-09-12 | 2017-12-26 | 杨佳佳 | A kind of beef paste and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953315A (en) * | 2019-04-03 | 2019-07-02 | 黑龙江八一农垦大学 | A kind of raw vegetable thick chilli sauce and its manufacture craft |
| CN110214930A (en) * | 2019-07-17 | 2019-09-10 | 正安县昌虞食品加工有限责任公司 | Paste flavor flavor pepper sauce and its preparation method and application |
| CN111109578A (en) * | 2019-12-30 | 2020-05-08 | 楚雄云泉酱园有限责任公司 | Hot and spicy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN108669516A (en) | A kind of chafing dish bottom flavorings and preparation method thereof | |
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| KR102381605B1 (en) | Manufacturing method of marajang | |
| KR101914977B1 (en) | The manufacturing method of the bone broth for relief the hangover and bone broth for relief the hangover manufactured by the same | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR102420110B1 (en) | Eel soup and manufacturing for therof | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
| KR102597381B1 (en) | Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials | |
| KR102118658B1 (en) | The manufacturing method of the hangover soup and hangover soup manufactured by the same | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN108651963A (en) | Flavor fresh chilli sauce and preparation method thereof | |
| KR102410710B1 (en) | Method for manufacturing soy source steamed chicken | |
| KR20160026627A (en) | Soy sauce and the manufacture Method | |
| KR101067994B1 (en) | A method for preparing soybean pickles | |
| CN108618113A (en) | A kind of processing method for steaming thick chilli sauce | |
| KR20220011766A (en) | Method for cooking kimchi sundae soup | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| CN108077888A (en) | A kind of vinegar-pepper tartar sauce of old friend and preparation method thereof | |
| KR20180007141A (en) | manufacturing method of broth sauce, cooking method gamjatang and gukbap using the same | |
| KR20160060989A (en) | Sibjeondaebo Kimchi and Manufacturing Method thereof |
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 |
Application publication date: 20190118 |
|
| RJ01 | Rejection of invention patent application after publication |