CN109380704A - A kind of multi-function health-care thick chilli sauce - Google Patents
A kind of multi-function health-care thick chilli sauce Download PDFInfo
- Publication number
- CN109380704A CN109380704A CN201710679672.3A CN201710679672A CN109380704A CN 109380704 A CN109380704 A CN 109380704A CN 201710679672 A CN201710679672 A CN 201710679672A CN 109380704 A CN109380704 A CN 109380704A
- Authority
- CN
- China
- Prior art keywords
- sesame
- pot
- thick chilli
- degree
- sauce
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 36
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 18
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 14
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 11
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 241000208340 Araliaceae Species 0.000 claims description 10
- 241000207961 Sesamum Species 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 5
- 230000002929 anti-fatigue Effects 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 discloses a kind of multi-function health-care thick chilli sauce, it is characterised in that is made of the raw material of following mass ratio: soybean oil: 45-50kg, beef: 8-10kg, soya sauce: 45-50kg, capsicum: 6-7kg, green onion: 3-4kg, ginger: 3-4kg, sesame oil: 0.3-0.5kg, sesame: 0.4-0.5kg, monosodium glutamate: 9.5-10kg, Chinese prickly ash: 0.4-0.5kg, white granulated sugar: 0.8-1kg, ginseng: 7.2-7.5kg, maca: 5.5-6kg and Radix Angelicae Sinensis: 2-2.25kg.The present invention is good by the multi-function health-care thick chilli sauce health-care effect that good formula and technique are produced, have antifatigue, strengthen immunity, adjust taste, nourishing liver and kidney and other effects.
Description
Technical field
The present invention relates to a kind of thick chilli sauce and its it is standby make method, especially a kind of multi-function health-care thick chilli sauce and its preparation side
Method.
Background technique
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table.Be with Hunan it is more, have oil
It makes and two kinds of water system.Oil system is made of sesame oil and capsicum, and color is scarlet, floats one layer of sesame oil above, is easy to save.
There is different lacol flavor thick chilli sauce in each area.General production thick chilli sauce at home, capsicum is put in pot, is fried
Fragrant (non-refuelling), be crushed into powder (the more broken cut with knife can also be the better, and Chinese prickly ash end (and do ripe with the pot of oily dirt free, it is savory, so
After do into end), garlic (according to the number and personal preference of capsicum).The above condiment, garlic and vinegar finally put be put into pot oil it is (oily
How much how much determine do not had capsicum can according to capsicum), it is good directly to put sesame oil, and it is better after heating, after oil is cooled, convert
Enter in capsicum then to stir, is put into garlic and vinegar, and after mixing up, is put into vial with eating with taking, cold vegetable dish in sauce, noodles, the work of cooking
Material.
But thick chilli sauce on the market typically just meets the mouthfeel demand of consumer at present, lacks nutrition, cannot enhance
Resistance, antifatigue and other effects, it is therefore desirable to which research and development prepare a kind of both in good taste and very nutritious thick chilli sauce.
Summary of the invention
It is an object of the invention to overcome the technical problem present on, a kind of multi-function health-care thick chilli sauce is provided, is also situated between
Continued the preparation method of the multi-function health-care thick chilli sauce.
To achieve the above object, the technical scheme is that in the following manner realizing:
A kind of multi-function health-care thick chilli sauce, is made of the raw material of following mass ratio: soybean oil: 45-50kg, beef: 8-
10kg, soya sauce: 45-50kg, capsicum: 6-7kg, green onion: 3-4kg, ginger: 3-4kg, sesame oil: 0.3-0.5kg, sesame: 0.4-
0.5kg, monosodium glutamate: 9.5-10kg, Chinese prickly ash: 0.4-0.5kg, white granulated sugar: 0.8-1kg, ginseng: 7.2-7.5kg, maca: 5.5-6kg
And Radix Angelicae Sinensis: 2-2.25kg.
Further, it is preferably that 10kg, the soya sauce are preferably that the soybean oil, which is preferably 50kg, the beef,
It is preferably 4kg, the ginger be preferably 4kg, the sesame oil is preferably 0.5kg, institute that 50kg, the capsicum, which are preferably 7kg, the green onion,
State sesame be preferably 0.5kg, the monosodium glutamate be preferably 10kg, the Chinese prickly ash be preferably 0.5kg, the white granulated sugar be preferably 1kg,
It is preferably 6kg, the Radix Angelicae Sinensis is preferably 2.25kg that the ginseng, which is preferably 7.5kg, the maca,.
A kind of preparation method of multi-function health-care thick chilli sauce, carries out as steps described below:
Load weighted soybean oil and the beef cut are put into pot, and start to heat；
It ripe beef will be fried in pot when temperature rises to 140 degree pulls out and be put into that the disk that dries in the air is stand-by, then be put into and cut in pot
Green onion, ginger are warming up to 120 degree, are put into capsicum, sesame is warming up to 115 degree, are put into soya sauce, white granulated sugar is warming up to 120 degree, be put into plus
The good Chinese prickly ash of work, ginseng, maca, Radix Angelicae Sinensis take the dish out of the pot after mixing evenly to stir evenly with the beef to take the dish out of the pot early period；
Sesame oil is put into when temperature is down to 80 degree, monosodium glutamate stirs evenly, preparation completion.
The beneficial effects of the present invention are: the multi-function health-care thick chilli sauce that the present invention is produced by good formula and technique
Health-care effect is good, have antifatigue, strengthen immunity, adjust taste, nourishing liver and kidney and other effects.
Specific embodiment
Embodiment 1: the present embodiment is prepared by following raw materials, soybean oil: 50kg, beef: 10kg, soya sauce:
50kg, capsicum: 7kg, green onion: 4kg, ginger: 4kg, sesame oil: 0.5kg, sesame: 0.5kg, monosodium glutamate: 10kg, Chinese prickly ash: 0.5kg, white sand
Sugar: 1kg, ginseng: 7.5kg, maca: 6kg and Radix Angelicae Sinensis: 2.25kg.
Embodiment 2: the present embodiment is prepared by following raw materials, soybean oil: 45kg, beef: 8kg, soya sauce:
45kg, capsicum: 6kg, green onion: 3kg, ginger: 3kg, sesame oil: 0.3kg, sesame: 0.4kg, monosodium glutamate: 9.5kg, Chinese prickly ash: 0.4kg, white sand
Sugar: 0.8kg, ginseng: 7.2kg, maca: 5.5kg and Radix Angelicae Sinensis: 2kg.
Embodiment 3: the present embodiment is prepared by following raw materials, soybean oil: 46kg, beef: 9kg, soya sauce:
448kg, capsicum: 6.5kg, green onion: 3.5kg, ginger: 3.5kg, sesame oil: 0.4kg, sesame: 0.46kg, monosodium glutamate: 9.7kg, Chinese prickly ash:
0.45kg, white granulated sugar: 0.9kg, ginseng: 7.3kg, maca: 5.9kg and Radix Angelicae Sinensis: 2.2kg.
Above-described embodiment 1,2 and 3 is prepared as steps described below:
Load weighted soybean oil is put into pot, the beef cut is put into and starts to heat, temperature rise to 140 degree will fry it is ripe
Beef, which is pulled out, is put into that the disk that dries in the air is stand-by, then the green onion cut is put into pot, ginger is warming up to 120 degree, be put into capsicum, sesame is warming up to
It 115 degree, is put into soya sauce, white granulated sugar is warming up to 120 degree, is put into the Chinese prickly ash processed, ginseng, maca, Radix Angelicae Sinensis after mixing evenly
It takes the dish out of the pot and is stirred evenly with the beef to take the dish out of the pot early period, sesame oil is put into when temperature is down to 80 degree, monosodium glutamate stirs evenly.
Finally, it should be noted that above embodiments are only to illustrate the present invention and not limit technology described in the invention
Scheme；Therefore, although this specification is referring to above-mentioned each embodiment, the present invention has been described in detail, this
Field it is to be appreciated by one skilled in the art that still can modify to the present invention or equivalent replacement；And all do not depart from this
The technical solution and its improvement of the spirit and scope of invention, should all cover within the scope of the claims of the present invention.
Claims (3)
1. a kind of multi-function health-care thick chilli sauce, it is characterised in that be made of the raw material of following mass ratio: soybean oil: 45-50kg, ox
Meat: 8-10kg, soya sauce: 45-50kg, capsicum: 6-7kg, green onion: 3-4kg, ginger: 3-4kg, sesame oil: 0.3-0.5kg, sesame:
0.4-0.5kg, monosodium glutamate: 9.5-10kg, Chinese prickly ash: 0.4-0.5kg, white granulated sugar: 0.8-1kg, ginseng: 7.2-7.5kg, maca:
5.5-6kg and Radix Angelicae Sinensis: 2-2.25kg.
2. multi-function health-care thick chilli sauce according to claim 1, it is characterised in that: the soybean oil is 50kg, the ox
Meat is 10kg, the soya sauce is 50kg, the capsicum is 7kg, the green onion is 4kg, the ginger is 4kg, the sesame oil is
0.5kg, the sesame are 0.5kg, the monosodium glutamate is 10kg, the Chinese prickly ash is 0.5kg, the white granulated sugar is 1kg, the ginseng
It is 6kg for 7.5kg, the maca, described when being classified as 2.25kg.
3. a kind of preparation method of multi-function health-care thick chilli sauce, it is characterised in that: specific step is as follows:
(1) load weighted soybean oil and the beef cut are put into pot, and start to heat；
(2) it ripe beef will be fried in pot when temperature rises to 140 degree pulls out and be put into that the disk that dries in the air is stand-by, then be put into and cut in pot
Green onion, ginger are warming up to 120 degree, are put into capsicum, sesame is warming up to 115 degree, are put into soya sauce, white granulated sugar is warming up to 120 degree, be put into plus
The good Chinese prickly ash of work, ginseng, maca, Radix Angelicae Sinensis take the dish out of the pot after mixing evenly to stir evenly with the beef to take the dish out of the pot early period；
(3) sesame oil is put into when temperature is down to 80 degree, monosodium glutamate stirs evenly, preparation completion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710679672.3A CN109380704A (en) | 2017-08-10 | 2017-08-10 | A kind of multi-function health-care thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710679672.3A CN109380704A (en) | 2017-08-10 | 2017-08-10 | A kind of multi-function health-care thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109380704A true CN109380704A (en) | 2019-02-26 |
Family
ID=65415152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710679672.3A Pending CN109380704A (en) | 2017-08-10 | 2017-08-10 | A kind of multi-function health-care thick chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109380704A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070212460A1 (en) * | 1998-10-28 | 2007-09-13 | San-Ei Gen F.F.I., Inc | Compositions containing sucralose and application thereof |
| CN101341969A (en) * | 2008-08-26 | 2009-01-14 | 宏程 | Diced Chinese angelica pepper sauce and its processing method |
| CN106262720A (en) * | 2016-08-17 | 2017-01-04 | 甘肃兴农辣椒产业开发有限公司 | A kind of fried beef with onions Fructus Capsici sauce and production technology thereof |
| CN106343525A (en) * | 2016-08-27 | 2017-01-25 | 杨璐 | Beef chili sauce |
-
2017
- 2017-08-10 CN CN201710679672.3A patent/CN109380704A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070212460A1 (en) * | 1998-10-28 | 2007-09-13 | San-Ei Gen F.F.I., Inc | Compositions containing sucralose and application thereof |
| CN101341969A (en) * | 2008-08-26 | 2009-01-14 | 宏程 | Diced Chinese angelica pepper sauce and its processing method |
| CN106262720A (en) * | 2016-08-17 | 2017-01-04 | 甘肃兴农辣椒产业开发有限公司 | A kind of fried beef with onions Fructus Capsici sauce and production technology thereof |
| CN106343525A (en) * | 2016-08-27 | 2017-01-25 | 杨璐 | Beef chili sauce |
Non-Patent Citations (2)
| Title |
|---|
| 余龙江等: "《国际良种：药食两用植物MACA》", 31 October 2003, 华中科技大学出版社 * |
| 王德富: "《人参怎么吃》", 31 December 2011, 吉林科学技术出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190226 |
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| RJ01 | Rejection of invention patent application after publication |