CN109329882A - Anchovies bacon thick chilli sauce and preparation method thereof - Google Patents
Anchovies bacon thick chilli sauce and preparation method thereof Download PDFInfo
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- CN109329882A CN109329882A CN201811545425.5A CN201811545425A CN109329882A CN 109329882 A CN109329882 A CN 109329882A CN 201811545425 A CN201811545425 A CN 201811545425A CN 109329882 A CN109329882 A CN 109329882A
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- bacon
- anchovies
- chilli sauce
- thick chilli
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- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- 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
Abstract
The invention belongs to cake fields, and in particular to anchovies bacon thick chilli sauce and preparation method thereof.Anchovies bacon thick chilli sauce of the invention, is prepared by the raw material of following parts by weight: small anchovies 93-105 parts, 88-104 parts of bacon, 99-112 parts of pimiento, 76-97 parts of peanut oil, 16-41 parts of jujube, 19-37 parts of liquor, 21-30 parts of garlic, 10-20 parts of fructus lycii, 14-26 parts of fermented soya bean, 1-15 parts of ginger, 1-10 parts of light-coloured vinegar and 1-5 parts of salt.The present invention also provides the production methods of the anchovies bacon thick chilli sauce.Anchovies bacon thick chilli sauce of the invention, fragrant, peppery, sour taste is various, there is the original flavor of bacon, have effects that appetizing, promote digestion, be free of food additives or preservative, the shelf-life is longer, and simple production process, it is easy to spread, while also promoting the integrated application of anchovies and bacon.
Description
Technical field
The invention belongs to thick chilli sauce manufacture fields, and in particular to anchovies bacon thick chilli sauce and preparation method thereof.
Background technique
Capsicum is a kind of universal favorite flavouring of people in Southwestern China area, and Chinese most places have edible
The habit of thick chilli sauce.According to incompletely statistics, China's yield of hot pepper alreadys exceed 30,000,000 tons.Capsicum is the favorite vegetables of people,
China capsicum eats crowd, and there are about 40%, and as population mobility increases, capsicum eats crowd's nationwide.In order to full
The sufficient four seasons eat the demand of capsicum, and in addition to directly eating fresh capsicum, capsicum is also processed into differently flavoured sauce class by people
Flavouring.The civil method generallyd use is that fresh pimiento is mixed chopping with auxiliary materials such as ginger, garlics, is stored up with salt is marinated
Hiding, is commonly called as poor capsicum in places such as Yunnan, Guizhou.
Thick chilli sauce is one of the product of capsicum processing, and thick chilli sauce also has many tastes, as China's time-honored brand " overhead traveling crane ",
Brands such as " De Fuzhai " enjoy popularity in certain area, and a new line brand such as " old foster-mother " is also deep to be liked by masses.Cause
This, the research of the chilli products deep favor by those skilled in the relevant arts always.The taste of existing thick chilli sauce is relatively simple, and by
Traditional-handwork is prepared.
The diversification research of thick chilli sauce is started from nearest 20 years, thick chilli sauce has oil system and two kinds of water system at present, and oil system is peppery
Green pepper sauce is mainly made of raw materials such as capsicum and edible oils, and product has chilli oil fragrance, is easy to save, and storage life limit for length, but at
This height.Water thick chilli sauce is mainly made with water and capsicum through everfermentation, and color is scarlet, has lactic acid to generate to can promote appetite,
But the water thick chilli sauce pot-life is short, it is also necessary to add preservative and carry out extended shelf life, to destroy the mouthfeel of product.
Capsicum, Latin literary fame: Capsicum annuum L., alias long red pepper, long capsicum, green pepper, bell pepper, Solanaceae,
Capsicum 1 year or limited herbaceos perennial.Acrid flavour, property heat, energy middle benefit gas stomach invigorating, cold dispelling eliminating dampness, sweating.Life is tieed up in capsicum
The content of plain C be in vegetables it is most, every hectogram capsicum Vitamin C content is up to 198 milligrams, and vitamin C can be controlled
Heart disease and coronary sclerosis processed reduce cholesterol.In addition, the content of mineral substances such as vitamin B, carrotene and calcium, iron are also
It is relatively abundant.
Capsicum can reduce body temperature by sweating, and alleviate myalgia, therefore have stronger antipyretic effect；It is peppery
The effective component capsaicine of green pepper is a kind of antioxidant, it can organize the metabolism in relation to cell, to terminate cell
The Carcinogenesis of tissue reduces the incidence of cancer；The secretion of capsicum strong fragrance energy saliva stimulating and gastric juice increases food
It is intended to, promotes intestines peristalsis, help digest；Capsaicine contained by capsicum can prevent and treat internal rouge by promoting fatty metabolism
The accumulation of fat is conducive to lower blood-fat and reduce weight diseases prevention.Medical expert thinks that capsicum can alleviate chest and abdomen crymodynia, prevents dysentery, kills suppression stomach abdomen
Entozoa controls heart disease and coronary sclerosis；Oral mucosa can also be stimulated, the wriggling of stomach is caused, promotes salivary secretion,
It whets the appetite, promotes digestion.Pungent product for mankind's diseases prevention, are controlled because it has the function of sterilization, anti-corrosion, seasoning, nutrition, cold extermination etc.
Disease, promotes human evolution to play positive effect at improvement gene.Therefore, some capsicums are added in daily menu, to body
Health is very beneficial.Yao Kecheng " food book on Chinese herbal medicine ": eliminate dyspepsia, unhitch gas, and whet the appetite mouth, and exorcise evil spirits evil, kills all poison of stink smell.
Cured (l à) meat, also referred to as cured (x ī) meat, outer literary fame bacon, as why present people read l à, without reading x ī,
In addition to the reason of simplified Chinese character make two words without difference other than, may really with bacon all in twelfth month production to year
Supper is used related.Bacon taste is salty, sweet, mild-natured, there is appetizing dispelling cold, help digestion and other effects.The bacon smoked, it is the same outside and inside, it boils
Ripe to cut into slices, transparent shinny, bright in colour, thoroughly red in yellow, taste mellowness of tasting maintains all good spy of color, smell, taste, shape
Point.It is known as the word of praise of " a pork various schools of thinkers is fragrant ".
Currently there are thick chilli sauce product variety it is various, such as chicken thick chilli sauce, broad bean chilli paste, mushroom capsicum
Sauce etc., but all do not see and bacon is added in thick chilli sauce, and most thick chilli sauce all have food additives or anti-in the market
Rotten agent, long-term consumption are unfavorable for the health of human body.
Summary of the invention
It is an object of the invention to: it is directed to above-mentioned deficiency, the present invention provides a kind of anchovies bacon thick chilli sauce.This
The anchovies bacon thick chilli sauce of invention contains bacon, has effects that appetizing, promotes digestion, no food additives or preservative, food
With safety.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of anchovies bacon thick chilli sauce, is prepared by the raw material of following parts by weight: small anchovies 93-105 parts, bacon 88-104
Part, 99-112 parts of pimiento, 76-97 parts of peanut oil, 16-41 parts of jujube, 19-37 parts of liquor, 21-30 parts of garlic, fructus lycii 10-
20 parts, 14-26 parts of fermented soya bean, 1-15 parts of ginger, 1-10 parts of light-coloured vinegar and 1-5 parts of salt.
As a further solution of the present invention, the anchovies bacon thick chilli sauce, by the raw material preparation of following parts by weight
At: small anchovies 97-101 parts, 93-99 parts of bacon, 103-108 parts of pimiento, 83-90 parts of peanut oil, 24-33 parts of jujube, liquor
25-31 parts, 23-28 parts of garlic, 13-17 parts of fructus lycii, 18-22 parts of fermented soya bean, 6-9 parts of ginger, 3-7 parts of light-coloured vinegar and 2-4 parts of salt.
As a further solution of the present invention, the anchovies bacon thick chilli sauce, by the raw material preparation of following parts by weight
At: 100 parts of small anchovies, 96 parts of bacon, 105 parts of pimiento, 87 parts of peanut oil, 29 parts of jujube, 28 parts of liquor, 26 parts of garlic, Chinese holly
15 parts of matrimony vine, 20 parts of fermented soya bean, 7 parts of ginger, 5 parts of light-coloured vinegar and 3 parts of salt.
As a further solution of the present invention, the small anchovies is the silverfish that weight is 1-3 g, dries.
As a further solution of the present invention, the bacon is after fresh pork or beef pickle 3-5 d with salt, to take
It is with warm water that surface washing is clean out, with what is obtained after sootiness 25-32 d.
As a further solution of the present invention, the liquor be storage period be 1 year or more white wine.
As a further solution of the present invention, the preparation method of the anchovies bacon thick chilli sauce, the preparation method
Processing step are as follows:
(1) pre-treatment of raw material: bacon first steeps 5-10min with hot water, and long 10-20mm, width 3-8mm, height are cut into after cleaning up
The bacon item of 3-8mm；Pimiento is by conscientiously selecting, after stalk removes other impurities, be placed in container flood allow in water it is peppery
Green pepper sufficiently absorbs water, and water temperature is 65-80 DEG C, and time 40-50min outwells extra water, Paprika is further broken to 8-
The capsicum mud of 12mm；Peanut oil pours into heating 6-12 min in clean hot pot, removes oil generation taste, cools to 45-60 DEG C of heat
Peanut oil；Jujube cleans stoning, is cut into the jujube grain of 8-16mm long；Garlic and ginger impurity elimination, peeling after cleaning, use pulper
Blend into ginger garlic tablet；
(2) raw material mix: bacon item, capsicum mud, hot peanut oil, jujube grain and the mixing of ginger garlic tablet that step (1) is obtained are equal
It is even, small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and fermented soya bean are sequentially added under stirring, are stirred evenly, and it is cured to obtain anchovies
Meat thick chilli sauce raw material；
(3) boiling: the anchovies bacon thick chilli sauce raw material that step (2) obtains being put into stainless steel barrel and are heated, using steaming or boil
Mode heat, allow anchovies bacon thick chilli sauce raw material to keep 45-60min at 95 DEG C or more, seal bung after heating, be put into
Then cooling 35-50min in 65-75 DEG C of water-bath places into cooling 25-35min in room temperature water-bath, obtains anchovies bacon thick chilli sauce
Semi-finished product；
(4) ferment: the temperature for adjusting fermenting house is 42-46 DEG C, and the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into
In fermenting house, dry wooden unit is padded in stainless steel barrel bottom, makes barrel bottom and ground distance 8-13cm, obtains mature anchovies bacon
Thick chilli sauce；
(5) the resulting mature anchovies bacon thick chilli sauce of step (4) filling, sterilizing: is packed into capsicum food by 200 ± 2g standard weights
In product tank, using microwave disinfection, follows after being badly water-cooled to 50-65 DEG C, vacuumize, seal, examine qualification to get anchovies bacon
Thick chilli sauce finished product.
As a further solution of the present invention, the preparation method of the anchovies bacon thick chilli sauce, in step (5), microwave is killed
Bacterium temperature is 85-100 DEG C, time 120-180s, frequency 2100-2700MHz, power 3-9kw.
Small anchovies in the present invention is a kind of food full of nutrition, wherein having a large amount of protein, calcium, phosphorus, iron, dimension life
Element and riboflavin are the good complement agent of human brain and marrow, grow agent also rich in cholesterol.It is more in addition to nondigestible
Eat roe, not only contribute to promote develop, build up health, brain tonic the effects of, and may also function as the effect of black hair, make one to shine
Youth.
Cured (l à) meat, also referred to as cured (x ī) meat, outer literary fame bacon, as why present people read l à, without reading x ī,
In addition to the reason of simplified Chinese character make two words without difference other than, may really with bacon all in twelfth month production to year
Supper is used related.Bacon taste is salty, sweet, mild-natured, there is appetizing dispelling cold, help digestion and other effects.The bacon smoked, it is the same outside and inside, it boils
Ripe to cut into slices, transparent shinny, bright in colour, thoroughly red in yellow, taste mellowness of tasting maintains all good spy of color, smell, taste, shape
Point.It is known as the word of praise of " a pork various schools of thinkers is fragrant ".
Pimiento: Latin literary fame: Capsicum annuum L., alias: long red pepper, long capsicum, green pepper, bell pepper, eggplant
Section, Capsicum 1 year or limited herbaceos perennial.Acrid flavour, property heat, energy middle benefit gas stomach invigorating, cold dispelling eliminating dampness, sweating.It is tieed up in capsicum
The content of raw element C be in vegetables it is most, every hectogram capsicum Vitamin C content is up to 198 milligrams, and vitamin C can be with
Heart disease and coronary sclerosis are controlled, cholesterol is reduced.In addition, the content of mineral substances such as vitamin B, carrotene and calcium, iron
Also relatively abundant.
Peanut oil is lightly seasoned, mild-natured, (wherein containing oleic acid 41.2%, linoleic acid 37.6%) containing 80% or more unsaturated fatty acid.Separately
Also contain palmitic acid, the saturated fatty acids such as stearic acid and arachidic acid 19.9% outside.The Fatty acid compositions of peanut oil be it is relatively good,
It is easy to human consumption's absorption.Cholesterol in human body can be made to be decomposed into bile acid and be discharged using peanut oil according to foreign data introduction
In vitro, to reduce the content of cholesterol in blood plasma.In addition on, sterol, wheat germ phenol, phosphatide, vitamin are also contained in peanut oil
E, the substance beneficial to human body such as choline.Frequent edible peanut oil can prevent wrinkled skin aging, protect vascular wall, prevent
Thrombosis facilitates prevention of arterial hardening and coronary heart disease.Choline in peanut oil can also improve the memory of human brain, delay
Brain function decline.
Jujube: outer literary fame: jujube also known as jujube are rich in vitamin, there is the good reputation of " natural vitamin ball ", Li Shizhen (1518-1593 A.D.)
Say in Compendium of Material Medica: jujube is sweet in flavor, warm-natured, can tonifying middle-Jiao and Qi, nourishes blood and promotes the production of body fluid, for treating, " spleen deficiency is weak, anorexia and loose stool, gas
The diseases such as anemia void ", sweet in flavor warm-natured, returns spleen stomach meridian, often feeding jujube can treat in poor health, neurasthenia, incoordination between the spleen and the stomach, digestion
Bad, epersalgia cough, anaemia are thin, and nourishing the liver preventing cancer function is especially prominent, there is saying for " three jujubes of solar eclipse, at the age of one hundred years old to bear one's age well ".
Liquor is also referred to as white wine, is a kind of distinctive Spirit of China, is one of big Spirit in the world six, high quality liquor is necessary
There is storage period appropriate.Have the function of subtracting pain, deodorization, except greasy, disappear hardship, de-soak, flavouring.Traditionally white wine has promoting blood circulation logical
Arteries and veins helps the efficacy of a drug, improves a poor appetite, eliminating fatigue, cultivates one's taste, the function of making one brisk and have resisting cold to refresh oneself.
Garlic: Classification system: Allium sativum L. is called garlic, garlic, giant garlic, calabash, only garlic, single clove garlic.Property
Temperature, it is acrid flavour, sweet, enter spleen, stomach, lung channel.Have effects that middle benefit gas help digestion, row stagnant gas, warming spleen and stomach, disperse accumulation, removing toxic substances, desinsection.Removing toxic substances
Desinsection, swelling and pain relieving, antidiarrheal stop dysentery control lung, and expelling parasite, in addition there are warm spleen warm stomaches.Swollen ulcer drug, white bald tinea sore are controlled, dysentery is let out
It rushes down, tuberculosis pertussis, roundworm pinworm, eating accumulation, coldness and pain in the epigastrium, edema swelling
Fructus lycii is sweet in flavor, mild-natured, returns liver and kidney channel, the healthy eyes such as carrotene, multivitamin and calcium rich in, iron
Required nutriment, therefore have the function of improving eyesight, it is commonly called as " bright eye ".Has effects that nourishing liver and kidney, benefiting shrewd head, ancient Chinese medicine doctor is controlled
Blurring of vision and yctalopia caused by deficiency of liver-blood, kidney deficiency are treated, fructus lycii is usually used.
Fermented soya bean English name: fermented soya beans, it is mild-natured, taste is salty, it attaches to the lung and stomach meridians.With stomach function regulating, relieving restlessness, solution
Raw meat poison, removes fever and chills, increases appetite, sorbefacient effect.
Ginger Zingiber officinale Rosc. is battered down after cleaning, and strand takes its juice to be used as medicine.It is acrid flavour, warm-natured, enter lung,
Stomach, the spleen channel.There is the effect of resolving sputum, preventing or arresting vomiting, is mainly used for the diseases such as nausea and vomiting and coughing with a lot of sputum." dietetic materia medica " say it " it is non-return,
Unhappiness is dissipated, whet the appetite gas ".Supplement to the Herbal records ginger " juice antidote in blood-breaking tune, goes cold eliminating phlegm, whets the appetite "." new compilation of materia medica "
Point out " ginger juice opens phlegm, controls dysphagia and regurgitation "." abiding by raw eight writing paper " reprints Soviet Union and Eastern Europe slope poem day: " one jin of ginger, half jin of jujube, two liang of white salt
Two liang of grass (Radix Glycyrrhizae), cloves agalloch eaglewood fifty-fifty two cry and smash at two fennels one, decoct, and point, red white appearance is until old."
Light-coloured vinegar English name: white vinegar, colourless, taste is simple, can improve and adjust the metabolism of human body, promotes
Digestion.
Salt: the entitled Salt of salt English.Nature and flavor: salty, cold, nontoxic, channel tropism: stomach；Kidney；Lung；Liver；Large intestine；Small intestinl channel.
With emetic therapy, relieve inflammation or internal heat, cool blood, removing toxic substances, softening hard masses, desinsection, antipruritic effect.
Anchovies bacon thick chilli sauce health of the invention is nontoxic, in terms of production, organoleptic requirements, physical and chemical index, sanitary index
Meet the requirement of " thick chilli sauce " People's Republic of China (PRC) agricultural industry criteria (NY/T 1070-2006).
The present invention as the above scheme is adopted, has the positive effect that:
(1) anchovies bacon thick chilli sauce of the invention, fragrant, peppery, sour taste is various, delicious flavour, and amusement and travel are convenient with band, production
Simple process, it is easy to make, it is easy to spread, there are good market prospects and very high productive value.
(2) anchovies bacon thick chilli sauce of the invention has using small anchovies, bacon, pimiento, peanut oil as primary raw material
The original flavor of bacon is free of any food additives or preservative, and the shelf-life is longer, and long-time service will not cause body
Injury.
(3) anchovies bacon thick chilli sauce of the invention has the function of appetizing, promotes digestion, not only enriches the wind of capsicum
Taste, while also promoting the integrated application of anchovies and bacon.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is purged, is fully described by,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of anchovies bacon thick chilli sauce, is prepared by the raw material of following parts by weight: 93 parts of small anchovies, 88 parts of bacon, pimiento
99 parts, 76 parts of peanut oil, 16 parts of jujube, 19 parts of liquor, 21 parts of garlic, 10 parts of fructus lycii, 14 parts of fermented soya bean, 1 part of ginger, light-coloured vinegar 1
Part and 1 part of salt.
Further, the small anchovies is the silverfish that weight is 1 g, dries；The bacon is fresh pork or ox
After meat salt pickles 3 d, taking-up warm water is clean by surface washing, with what is obtained after 25 d of sootiness；The liquor is storage
Depositing the phase is 1 year or more white wine.
The preparation method of anchovies bacon thick chilli sauce described above, is made of following processing step:
(1) pre-treatment of raw material: bacon first steeps 5min with hot water, and the bacon of long 10mm, width 3mm, high 3mm are cut into after cleaning up
Item；Pimiento is by conscientiously selecting, and after stalk removes other impurities, is placed in flood in container and allows capsicum sufficiently to absorb water in water,
Water temperature is 65 DEG C, and time 40min outwells extra water, and Paprika is further broken to the capsicum mud of 8mm；Peanut oil falls
Enter and heat 6 min in clean hot pot, removes oil generation taste, cool to 45 DEG C of hot peanut oil；Jujube cleans stoning, is cut into 8mm
Long jujube grain；Garlic and ginger impurity elimination, peeling after cleaning, blend into ginger garlic tablet with pulper；
(2) raw material mix: bacon item, capsicum mud, hot peanut oil, jujube grain and the mixing of ginger garlic tablet that step (1) is obtained are equal
It is even, small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and fermented soya bean are sequentially added under stirring, are stirred evenly, and it is cured to obtain anchovies
Meat thick chilli sauce raw material；
(3) boiling: the anchovies bacon thick chilli sauce raw material that step (2) obtains being put into stainless steel barrel and are heated, using steaming or boil
Mode heat, allow anchovies bacon thick chilli sauce raw material to keep 45min at 95 DEG C or more, seal bung after heating, be put into 65
Then cooling 35min in DEG C water-bath places into cooling 25min in room temperature water-bath, obtains anchovies bacon thick chilli sauce semi-finished product；
(4) ferment: the temperature for adjusting fermenting house is 42 DEG C, and the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into hair
In ferment room, dry wooden unit is padded in stainless steel barrel bottom, makes barrel bottom and ground distance 8cm, obtains mature anchovies bacon capsicum
Sauce；
(5) the resulting mature anchovies bacon thick chilli sauce of step (4) filling, sterilizing: is packed into capsicum food by 200 ± 2g standard weights
In product tank, is sterilized, followed bad using the microwave that temperature is 85 DEG C, time 120s, frequency 2100MHz, power are 3kw
It after being water-cooled to 50 DEG C, vacuumizes, seal, examine qualification to get anchovies bacon thick chilli sauce finished product.
Embodiment 2
A kind of anchovies bacon thick chilli sauce, is prepared by the raw material of following parts by weight: 105 parts of small anchovies, 104 parts of bacon, red peppery
It is 112 parts of green pepper, 97 parts of peanut oil, 41 parts of jujube, 37 parts of liquor, 30 parts of garlic, 20 parts of fructus lycii, 26 parts of fermented soya bean, 15 parts of ginger, white
10 parts of vinegar and 5 parts of salt.
Further, the small anchovies is the silverfish that weight is 3 g, dries；The bacon is fresh pork or ox
After meat salt pickles 5 d, taking-up warm water is clean by surface washing, with what is obtained after 32 d of sootiness；The liquor is storage
Depositing the phase is 1 year or more white wine.
The preparation method of anchovies bacon thick chilli sauce described above, is made of following processing step:
(1) pre-treatment of raw material: bacon first with hot water steep 10min, be cut into after cleaning up long 20mm, width 8mm, high 8mm it is cured
Cutlet；Pimiento is by conscientiously selecting, and after stalk removes other impurities, is placed in flood in container and allows capsicum sufficiently to inhale in water
Water, water temperature are 80 DEG C, and time 50min outwells extra water, and Paprika is further broken to the capsicum mud of 12mm；Peanut
Oil, which pours into clean hot pot, heats 12 min, removes oil generation taste, cools to 60 DEG C of hot peanut oil；Jujube cleans stoning, cuts
At the jujube grain of 16mm long；Garlic and ginger impurity elimination, peeling after cleaning, blend into ginger garlic tablet with pulper；
(2) raw material mix: bacon item, capsicum mud, hot peanut oil, jujube grain and the mixing of ginger garlic tablet that step (1) is obtained are equal
It is even, small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and fermented soya bean are sequentially added under stirring, are stirred evenly, and it is cured to obtain anchovies
Meat thick chilli sauce raw material；
(3) boiling: the anchovies bacon thick chilli sauce raw material that step (2) obtains being put into stainless steel barrel and are heated, using steaming or boil
Mode heat, allow anchovies bacon thick chilli sauce raw material to keep 60min at 95 DEG C or more, seal bung after heating, be put into 75
Then cooling 50min in DEG C water-bath places into cooling 35min in room temperature water-bath, obtains anchovies bacon thick chilli sauce semi-finished product；
(4) ferment: the temperature for adjusting fermenting house is 46 DEG C, and the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into hair
In ferment room, dry wooden unit is padded in stainless steel barrel bottom, makes barrel bottom and ground distance 13cm, obtains mature anchovies bacon capsicum
Sauce；
(5) the resulting mature anchovies bacon thick chilli sauce of step (4) filling, sterilizing: is packed into capsicum food by 200 ± 2g standard weights
In product tank, is sterilized, followed using the microwave that temperature is 100 DEG C, time 180s, frequency 2700MHz, power are 9kw
It after being badly water-cooled to 65 DEG C, vacuumizes, seal, examine qualification to get anchovies bacon thick chilli sauce finished product.
Embodiment 3
A kind of anchovies bacon thick chilli sauce, is prepared by the raw material of following parts by weight: 97 parts of small anchovies, 93 parts of bacon, pimiento
103 parts, 83 parts of peanut oil, 24 parts of jujube, 25 parts of liquor, 23 parts of garlic, 13 parts of fructus lycii, 18 parts of fermented soya bean, 6 parts of ginger, light-coloured vinegar 3
Part and 2 parts of salt.
Further, the small anchovies is the silverfish that weight is 1.5 g, dries；The bacon be fresh pork or
After beef pickles 3.5 d with salt, taking-up warm water is clean by surface washing, with what is obtained after 27 d of sootiness；The liquor
Being is 1 year or more white wine storage period.
The preparation method of anchovies bacon thick chilli sauce described above, is made of following processing step:
(1) pre-treatment of raw material: bacon first steeps 5-10min with hot water, and long 13mm, width 4mm, high 4mm are cut into after cleaning up
Bacon item；Pimiento is by conscientiously selecting, and after stalk removes other impurities, is placed in flood in container and allows capsicum sufficiently to inhale in water
Water, water temperature are 70 DEG C, and time 43min outwells extra water, and Paprika is further broken to the capsicum mud of 9mm；Peanut oil
It pours into clean hot pot and heats 7 min, remove oil generation taste, cool to 50 DEG C of hot peanut oil；Jujube cleans stoning, is cut into
The jujube grain of 10mm long；Garlic and ginger impurity elimination, peeling after cleaning, blend into ginger garlic tablet with pulper；
(2) raw material mix: bacon item, capsicum mud, hot peanut oil, jujube grain and the mixing of ginger garlic tablet that step (1) is obtained are equal
It is even, small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and fermented soya bean are sequentially added under stirring, are stirred evenly, and it is cured to obtain anchovies
Meat thick chilli sauce raw material；
(3) boiling: the anchovies bacon thick chilli sauce raw material that step (2) obtains being put into stainless steel barrel and are heated, using steaming or boil
Mode heat, allow anchovies bacon thick chilli sauce raw material to keep 50min at 95 DEG C or more, seal bung after heating, be put into 68
Then cooling 40min in DEG C water-bath places into cooling 28min in room temperature water-bath, obtains anchovies bacon thick chilli sauce semi-finished product；
(4) ferment: the temperature for adjusting fermenting house is 43 DEG C, and the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into hair
In ferment room, dry wooden unit is padded in stainless steel barrel bottom, makes barrel bottom and ground distance 9cm, obtains mature anchovies bacon capsicum
Sauce；
(5) the resulting mature anchovies bacon thick chilli sauce of step (4) filling, sterilizing: is packed into capsicum food by 200 ± 2g standard weights
In product tank, is sterilized, followed bad using the microwave that temperature is 90 DEG C, time 130s, frequency 2200MHz, power are 4kw
It after being water-cooled to 55 DEG C, vacuumizes, seal, examine qualification to get anchovies bacon thick chilli sauce finished product.
Embodiment 4
A kind of anchovies bacon thick chilli sauce, is prepared by the raw material of following parts by weight: 101 parts of small anchovies, 99 parts of bacon, pimiento
108 parts, 90 parts of peanut oil, 33 parts of jujube, 31 parts of liquor, 28 parts of garlic, 17 parts of fructus lycii, 22 parts of fermented soya bean, 9 parts of ginger, light-coloured vinegar 7
Part and 4 parts of salt.
Further, the small anchovies is the silverfish that weight is 2.5 g, dries；The bacon be fresh pork or
After beef pickles 4.5 d with salt, taking-up warm water is clean by surface washing, with what is obtained after 30 d of sootiness；The liquor
Being is 1 year or more white wine storage period.
The preparation method of anchovies bacon thick chilli sauce described above, is made of following processing step:
(1) pre-treatment of raw material: bacon first steeps 9min with hot water, and the bacon of long 18mm, width 7mm, high 7mm are cut into after cleaning up
Item；Pimiento is by conscientiously selecting, and after stalk removes other impurities, is placed in flood in container and allows capsicum sufficiently to absorb water in water,
Water temperature is 75 DEG C, and time 48min outwells extra water, and Paprika is further broken to the capsicum mud of 11mm；Peanut oil falls
Enter and heat 11 min in clean hot pot, removes oil generation taste, cool to 55 DEG C of hot peanut oil；Jujube cleans stoning, is cut into
The jujube grain of 12mm long；Garlic and ginger impurity elimination, peeling after cleaning, blend into ginger garlic tablet with pulper；
(2) raw material mix: bacon item, capsicum mud, hot peanut oil, jujube grain and the mixing of ginger garlic tablet that step (1) is obtained are equal
It is even, small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and fermented soya bean are sequentially added under stirring, are stirred evenly, and it is cured to obtain anchovies
Meat thick chilli sauce raw material；
(3) boiling: the anchovies bacon thick chilli sauce raw material that step (2) obtains being put into stainless steel barrel and are heated, using steaming or boil
Mode heat, allow anchovies bacon thick chilli sauce raw material to keep 55min at 95 DEG C or more, seal bung after heating, be put into 73
Then cooling 45min in DEG C water-bath places into cooling 33min in room temperature water-bath, obtains anchovies bacon thick chilli sauce semi-finished product；
(4) ferment: the temperature for adjusting fermenting house is 45 DEG C, and the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into hair
In ferment room, dry wooden unit is padded in stainless steel barrel bottom, makes barrel bottom and ground distance 12cm, obtains mature anchovies bacon capsicum
Sauce；
(5) the resulting mature anchovies bacon thick chilli sauce of step (4) filling, sterilizing: is packed into capsicum food by 200 ± 2g standard weights
In product tank, is sterilized, followed bad using the microwave that temperature is 95 DEG C, time 170s, frequency 2600MHz, power are 8kw
It after being water-cooled to 60 DEG C, vacuumizes, seal, examine qualification to get anchovies bacon thick chilli sauce finished product.
Embodiment 5
A kind of anchovies bacon thick chilli sauce, is prepared by the raw material of following parts by weight: 100 parts of small anchovies, 96 parts of bacon, pimiento
105 parts, 87 parts of peanut oil, 29 parts of jujube, 28 parts of liquor, 26 parts of garlic, 15 parts of fructus lycii, 20 parts of fermented soya bean, 7 parts of ginger, light-coloured vinegar 5
Part and 3 parts of salt.
Further, the small anchovies is the silverfish that weight is 2 g, dries；The bacon is fresh pork or ox
After meat salt pickles 4 d, taking-up warm water is clean by surface washing, with what is obtained after 29 d of sootiness；The liquor is storage
Depositing the phase is 1 year or more white wine.
The preparation method of anchovies bacon thick chilli sauce described above, is made of following processing step:
(1) pre-treatment of raw material: bacon first steeps 8min with hot water, and the bacon of long 15mm, width 6mm, high 6mm are cut into after cleaning up
Item；Pimiento is by conscientiously selecting, and after stalk removes other impurities, is placed in flood in container and allows capsicum sufficiently to absorb water in water,
Water temperature is 72 DEG C, and time 45min outwells extra water, and Paprika is further broken to the capsicum mud of 10mm；Peanut oil falls
Enter and heat 9 min in clean hot pot, removes oil generation taste, cool to 52 DEG C of hot peanut oil；Jujube cleans stoning, is cut into 12mm
Long jujube grain；Garlic and ginger impurity elimination, peeling after cleaning, blend into ginger garlic tablet with pulper；
(2) raw material mix: bacon item, capsicum mud, hot peanut oil, jujube grain and the mixing of ginger garlic tablet that step (1) is obtained are equal
It is even, small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and fermented soya bean are sequentially added under stirring, are stirred evenly, and it is cured to obtain anchovies
Meat thick chilli sauce raw material；
(3) boiling: the anchovies bacon thick chilli sauce raw material that step (2) obtains being put into stainless steel barrel and are heated, using steaming or boil
Mode heat, allow anchovies bacon thick chilli sauce raw material to keep 53min at 95 DEG C or more, seal bung after heating, be put into 70
Then cooling 42min in DEG C water-bath places into cooling 30min in room temperature water-bath, obtains anchovies bacon thick chilli sauce semi-finished product；
(4) ferment: the temperature for adjusting fermenting house is 44 DEG C, and the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into hair
In ferment room, dry wooden unit is padded in stainless steel barrel bottom, makes barrel bottom and ground distance 11cm, obtains mature anchovies bacon capsicum
Sauce；
(5) the resulting mature anchovies bacon thick chilli sauce of step (4) filling, sterilizing: is packed into capsicum food by 200 ± 2g standard weights
In product tank, is sterilized, followed bad using the microwave that temperature is 93 DEG C, time 150s, frequency 2400MHz, power are 6kw
It after being water-cooled to 57 DEG C, vacuumizes, seal, examine qualification to get anchovies bacon thick chilli sauce finished product.
Anchovies bacon thick chilli sauce in order to better illustrate the present invention is nontoxic, have the advantages that stomach invigorating, promote digestion, do with
Lower experiment.
1, toxicity test
It chooses the preferable elder brother of constitution and plants mouse 30, male and female are impartial, weight is suitable, are randomly divided into ten groups, every group 3, compile at random
Number be first group to the tenth group.Wherein first group to the 5th group is normal amount test group, and the 6th group to the tenth group is tried for super quantity
Group is tested, carries out stomach-filling using above-described embodiment.A normal amount group and a super quantity group is arranged in each embodiment.Normal amount examination
Testing group dosage is each 6g three times a day, and excess test group dosage is each 18g three times a day, and even food one week, is observed daily
It is reacted after edible.The result shows that: each group mouse behavior is without exception, and poisoning symptoms, appetite, the excrement such as no dull, movable reduction are equal
Without exception, general signs are good, show that anchovies bacon thick chilli sauce of the invention is safe and free of toxic and side effects.
2, application example
(1) 36 years old, there is epigastric pain after meal before half a year in Mrs Huang, and any stomach strengthening and digestion promoting drug is not used in the proximal segment time, through edible
Anchovies bacon thick chilli sauce of the invention, daily Morning Afternoon Evening meal botargo is edible, after eating 5 weeks, the conscious epigastric pain feelings after meal of he or she
Condition is clearly better.
(2) there is every meal early satiety, the symptom of loss of appetite in marquis, male before 42 years old, three months, the proximal segment time is not used
Any stomach strengthening and digestion promoting drug is eaten anchovies bacon thick chilli sauce of the invention, and daily Morning Afternoon Evening meal botargo is edible, after eating 5 weeks,
At most there is within present one week early satiety symptom twice, appetite increases by two to three times, and he or she is conscious, and early satiety situation is clearly better.
(3) Mr. Tan, 29 years old, temper was more anxious, has a meal and never chews carefully and swallow slowly, and occurred abdominal distension before half a year, the proximal segment time is not
Using any stomach strengthening and digestion promoting drug, anchovies bacon thick chilli sauce of the invention is eaten, daily Morning Afternoon Evening meal botargo is edible, eats 2
Zhou Hou often passwinds, and occasionally has abdominal distension, and after eating 5 weeks, exhaust and abdominal distension situation are considerably reduced, the conscious abdominal distension situation of he or she
It is clearly better.
(4) 56 years old, there is frequent belch symptom the year before in Wu, female, and any stomach strengthening and digestion promoting medicine is not used in the proximal segment time
Object, is eaten anchovies bacon thick chilli sauce of the invention, and daily Morning Afternoon Evening meal botargo is edible, after eating 5 weeks, present belch number compared with
Few, he or she is conscious, and belch situation is clearly better.
In conclusion anchovies bacon thick chilli sauce of the invention, fragrant, peppery, sour taste is various, there is the original flavor of bacon, tool
There is appetizing, promote the effect of digestion, is free of food additives or preservative, the shelf-life is longer, and simple production process, is easy to push away
Extensively, while the integrated application of anchovies and bacon is also promoted.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended
Claim rather than above description limit, it is intended that by the institute in the meaning and scope for the equivalent loins for falling in claim
It changes and is included within the present invention.
Although not each embodiment only includes in addition, it should be understood that this specification is described according to embodiment
One independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should incite somebody to action
As a whole, the technical solutions in the various embodiments may also be suitably combined for specification, and forming those skilled in the art can
With the other embodiments of understanding.
Claims (8)
1. a kind of anchovies bacon thick chilli sauce, which is characterized in that be prepared by the raw material of following parts by weight: small anchovies 93-105
Part, 88-104 parts of bacon, 99-112 parts of pimiento, 76-97 parts of peanut oil, 16-41 parts of jujube, 19-37 parts of liquor, garlic 21-
30 parts, 10-20 parts of fructus lycii, 14-26 parts of fermented soya bean, 1-15 parts of ginger, 1-10 parts of light-coloured vinegar and 1-5 parts of salt.
2. anchovies bacon thick chilli sauce according to claim 1, which is characterized in that by the raw material preparation of following parts by weight
At: small anchovies 97-101 parts, 93-99 parts of bacon, 103-108 parts of pimiento, 83-90 parts of peanut oil, 24-33 parts of jujube, liquor
25-31 parts, 23-28 parts of garlic, 13-17 parts of fructus lycii, 18-22 parts of fermented soya bean, 6-9 parts of ginger, 3-7 parts of light-coloured vinegar and 2-4 parts of salt.
3. anchovies bacon thick chilli sauce according to claim 1, which is characterized in that by the raw material preparation of following parts by weight
At: 100 parts of small anchovies, 96 parts of bacon, 105 parts of pimiento, 87 parts of peanut oil, 29 parts of jujube, 28 parts of liquor, 26 parts of garlic, Chinese holly
15 parts of matrimony vine, 20 parts of fermented soya bean, 7 parts of ginger, 5 parts of light-coloured vinegar and 3 parts of salt.
4. anchovies bacon thick chilli sauce according to any one of claims 1 to 3, it is characterised in that: the small anchovies is weight
The silverfish that amount is 1-3 g, dries.
5. anchovies bacon thick chilli sauce according to claim 4, it is characterised in that: the bacon is fresh pork or beef
After pickling 3-5 d with salt, taking-up warm water is clean by surface washing, with what is obtained after sootiness 25-32 d.
6. anchovies bacon thick chilli sauce according to claim 5, it is characterised in that: the liquor be storage period be 1 year
The above white wine.
7. the preparation method of anchovies bacon thick chilli sauce according to claim 6, which is characterized in that the preparation method
Processing step are as follows: (1) pre-treatment of raw material: bacon first with hot water steep 5-10min, be cut into after cleaning up long 10-20mm,
The bacon item of wide 3-8mm, high 3-8mm；Pimiento after stalk removes other impurities, is placed in container and floods by conscientiously selecting
Capsicum is allowed sufficiently to absorb water in water, water temperature is 65-80 DEG C, and time 40-50min outwells extra water, further will be red peppery
Green pepper is crushed to the capsicum mud of 8- 12mm；Peanut oil pours into clean hot pot heating 6-12 min, removes oil generation taste, cool to
45-60 DEG C of hot peanut oil；Jujube cleans stoning, is cut into the jujube grain of 8-16mm long；Garlic and ginger impurity elimination, are cleaned peeling
Afterwards, ginger garlic tablet is blended into pulper；(2) raw material mix: bacon item, capsicum mud, the hot peanut that step (1) is obtained
Oil, jujube grain and ginger garlic tablet are uniformly mixed, sequentially added under stirring small anchovies, fructus lycii, light-coloured vinegar, liquor, salt and
Fermented soya bean stir evenly, and obtain anchovies bacon thick chilli sauce raw material；(3) boiling: the anchovies bacon thick chilli sauce that step (2) is obtained
Raw material are put into stainless steel barrel and heat, and using steaming or heating by the way of boiling, allow anchovies bacon thick chilli sauce raw material at 95 DEG C or more
45-60min is kept, seals bung after heating, cooling 35-50min is put into 65-75 DEG C of water-bath, then places into room temperature
Cooling 25-35min, obtains anchovies bacon thick chilli sauce semi-finished product in water-bath；(4) ferment: the temperature for adjusting fermenting house is 42-46
DEG C, the anchovies bacon thick chilli sauce semi-finished product that step (3) obtains are put into fermenting house, dry wooden unit is padded in stainless steel barrel bottom, makes
Bucket bottom is 8-13cm at a distance from ground, obtains mature anchovies bacon thick chilli sauce；(5) filling, sterilizing: by step (4) institute
The mature anchovies bacon thick chilli sauce obtained is fitted into chilli food tank by 200 ± 2g standard weights, using microwave disinfection, is followed bad
It after being water-cooled to 50-65 DEG C, vacuumizes, seal, examine qualification to get anchovies bacon thick chilli sauce finished product.
8. the preparation method of anchovies bacon thick chilli sauce according to claim 7, it is characterised in that: in step (5), microwave is killed
Bacterium temperature is 85-100 DEG C, time 120-180s, frequency 2100-2700MHz, power 3-9kw.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811545425.5A CN109329882A (en) | 2018-12-17 | 2018-12-17 | Anchovies bacon thick chilli sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811545425.5A CN109329882A (en) | 2018-12-17 | 2018-12-17 | Anchovies bacon thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN109329882A true CN109329882A (en) | 2019-02-15 |
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ID=65304435
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811545425.5A Withdrawn CN109329882A (en) | 2018-12-17 | 2018-12-17 | Anchovies bacon thick chilli sauce and preparation method thereof |
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| Country | Link |
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2018
- 2018-12-17 CN CN201811545425.5A patent/CN109329882A/en not_active Withdrawn
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Application publication date: 20190215 |