CN109691666A - A kind of production method of chili sauce - Google Patents
A kind of production method of chili sauce Download PDFInfo
- Publication number
- CN109691666A CN109691666A CN201710997277.XA CN201710997277A CN109691666A CN 109691666 A CN109691666 A CN 109691666A CN 201710997277 A CN201710997277 A CN 201710997277A CN 109691666 A CN109691666 A CN 109691666A
- Authority
- CN
- China
- Prior art keywords
- tomato
- garlic
- capsicum
- salt
- glass container
- 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
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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
- A23L27/63—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of production methods of chili sauce, it include: preparation food materials, select the tomato of fresh cleaning, sodium chloride content 96% or more salt, fresh garlic, drying capsicum, tomato: capsicum: garlic: the ratio of salt is 80:4:6:7；Prepare instrument and equipment, pressure cooker, glass container, glass container is handled through over cleaning and sterilizing；Tomato is screened, impurity is removed, rinses well and crush, before crushing tomato, the exocuticle of tomato can be removed；By garlic peeling, rinse simultaneously pulverization process well；Dry capsicum is screened, impurity is removed, rinses well and crush；The tomato of crushing, garlic and capsicum are stirred evenly, and salt is added；Mixture is fitted into glass container, sealing is placed in boiling 15 minutes in pressure cooker.Compared with prior art, the invention has the following beneficial effects: the mouthfeel for improving thick chilli sauce, thick chilli sauce is made to have more nutritive value.
Description
Technical field
The invention belongs to thick chilli sauce production field, specially a kind of production method of chili sauce.
Background technique
Tomato originates in South America, and north and south of China is cultivated extensively.The fruits nutrition of tomato is abundant, has flavour, can be with
It eats raw, cook, catsup processing, tomato sauce or whole fruit canning.
" tomatin " that tomato contains plays the role of inhibiting bacterium；Malic acid, citric acid and the carbohydrate contained, it is peptic
Function.Tomato nutrition rich in, but there are many fruits in the referred to as magical dish of function.Malic acid and lemon in tomato
The organic acids such as acid help digest there are also gastric acidity is increased, adjust the effect of gastrointestinal function.Contain tartaric acid in tomato, can reduce
The content of cholesterol, it is very helpful to hyperlipemia.Tomato be rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and
The multiple elements such as carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine also contain protein, carbohydrate, organic acid, cellulose.
50 grams of -100 grams of fresh tomatoes are eaten for each person every day, can meet human body to the needs of several vitamins and minerals.Tomato is
Ascorbic natural food source eats 1-2 tomato daily, and blood vessel flexibility can be enhanced, and prevents bleeding gums, increases
Strong anti-cancer ability, it is very useful to hypertension, cardiac.
Main nutrition is exactly vitamin in tomato, wherein most important, content it is most be exactly in carrotene one
Kind-- lycopene.Scientists have many new breakthroughs to the research of lycopene health benefit, and lycopene has
Unique oxidation resistance can remove the free radical for leading to aging and disease in human body；The generation for preventing cardiovascular disease；It prevents
The canceration process of prostate, and efficiently reduce the morbidity danger of the cancers such as cancer of pancreas, the carcinoma of the rectum, laryngocarcinoma, carcinoma of mouth, breast cancer
Danger.
Lycopene has very strong oxidation resistance, can remove the free radical of harmful to human.Free radical is a kind of band
The oxygen molecule or oxygen atom of excess electron can be compared to destructive power and the extremely strong helminth of lethality in human body, they are supported with corroding
Cell, the protein of human health are made a living, and also attack partes corporis humani divides function control center (such as immunological regulation center, blood sometimes
Sugared control centre, cancer inhibition center etc.), and fled everywhere in vivo by blood, becoming human body, extremely fearful health is killed
Hand.By removing free radical, lycopene has the function of preventing cancer and some chronic diseases.
Lycopene is that human body can not manufacture, it is necessary to the nutrient drawn from diet, and thick chilli sauce is that people are daily
Indispensable diatery supplement condiment in life, the two combine, and thick chilli sauce has more nutritive value.
Summary of the invention
Goal of the invention: in view of the above shortcomings of the prior art, the production method for proposing a kind of chili sauce is peppery to solve
Green pepper sauce problem with single nutrient component.
Technical solution: the invention discloses a kind of production methods of chili sauce, method includes the following steps:
Step 1: preparing food materials: selecting salt, the fresh garlic of the tomato, sodium chloride content of fresh cleaning 96% or more
Head, dry capsicum；
Step 2: preparing instrument and equipment: pressure cooker, glass container；
Step 3: screening tomato removes impurity, rinses well and crush
Step 4: by garlic peeling, rinsing simultaneously pulverization process well；
Step 4: screening dry capsicum, remove impurity, rinse well and crush；
Step 5: the tomato of crushing, garlic and capsicum being stirred evenly, and salt is added；
Step 6: mixture being fitted into glass container, sealing is placed in boiling in pressure cooker.
Further, in step 1, tomato: capsicum: garlic: the ratio of salt is 80:4:6:7.
Further, in step 2, glass container is handled through over cleaning and sterilizing.
Further, in step 3, before crushing tomato, the exocuticle of tomato can be removed.
Further, in step 6, boiling 15 minutes in pressure cooker.
Compared with prior art, the invention has the following beneficial effects: the mouthfeel for improving thick chilli sauce, have more thick chilli sauce
Nutritive value.
Specific embodiment
With specific embodiment, the present invention is described in further detail below, it should be noted that above embodiments are only
Limited to illustrate technical solution of the present invention, those of ordinary skill in the art technical solution of the present invention is done its
He modifies or equivalent replacement should all cover without departing from the spirit and principle of technical solution of the present invention in right of the invention
In claimed range.
Prepare food materials: select the tomato of fresh cleaning, sodium chloride content in 96% or more salt, fresh garlic, do
Dry capsicum, tomato: capsicum: garlic: the ratio of salt is 80:4:6:7.Prepare instrument and equipment: pressure cooker, glass container,
Glass container is handled through over cleaning and sterilizing.Tomato is screened, impurity is removed, rinses well and crush, it, can before crushing tomato
The exocuticle of tomato is removed.By garlic peeling, rinse simultaneously pulverization process well.Dry capsicum is screened, impurity is removed, is rinsed
Completely and crush.The tomato of crushing, garlic and capsicum are stirred evenly, and salt is added.Mixture is fitted into glass container,
Sealing is placed in boiling 15 minutes in pressure cooker.
Claims (5)
1. a kind of production method of chili sauce, which comprises the following steps:
Step 1: prepare food materials: select the tomato of fresh cleaning, sodium chloride content 96% or more salt, fresh garlic,
Dry capsicum；
Step 2: preparing instrument and equipment: pressure cooker, glass container；
Step 3: screening tomato removes impurity, rinses well and crush
Step 4: by garlic peeling, rinsing simultaneously pulverization process well；
Step 4: screening dry capsicum, remove impurity, rinse well and crush；
Step 5: the tomato of crushing, garlic and capsicum being stirred evenly, and salt is added；
Step 6: mixture being fitted into glass container, sealing is placed in boiling in pressure cooker.
2. a kind of production method of chili sauce according to claim 1, it is characterised in that: in the step 1, kind
Eggplant: capsicum: garlic: the ratio of salt is 80:4:6:7.
3. a kind of production method of chili sauce according to claim 1, it is characterised in that: in the step 2, glass
Container is handled through over cleaning and sterilizing.
4. a kind of production method of chili sauce according to claim 1, it is characterised in that: in the step 3, crush
Before tomato, the exocuticle of tomato can be removed.
5. a kind of production method of chili sauce according to claim 1, it is characterised in that: in the step 6, in height
It presses in pot boiling 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710997277.XA CN109691666A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710997277.XA CN109691666A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109691666A true CN109691666A (en) | 2019-04-30 |
Family
ID=66226928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710997277.XA Pending CN109691666A (en) | 2017-10-20 | 2017-10-20 | A kind of production method of chili sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109691666A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692969A (en) * | 2019-11-22 | 2020-01-17 | 遵义职业技术学院 | Processing technology of pepper product |
-
2017
- 2017-10-20 CN CN201710997277.XA patent/CN109691666A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692969A (en) * | 2019-11-22 | 2020-01-17 | 遵义职业技术学院 | Processing technology of pepper product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190430 |