CN109832601A - A kind of mint flavored capsicum paste - Google Patents
A kind of mint flavored capsicum paste Download PDFInfo
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- CN109832601A CN109832601A CN201810594276.5A CN201810594276A CN109832601A CN 109832601 A CN109832601 A CN 109832601A CN 201810594276 A CN201810594276 A CN 201810594276A CN 109832601 A CN109832601 A CN 109832601A
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- capsicum
- mint flavored
- garlic
- peppermint
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Abstract
The invention discloses a kind of mint flavored capsicum pastes, it is characterised in that: the formula of the mint flavored capsicum paste are as follows: 100 parts of rapeseed oil, 5 parts of salt, 25 parts of capsicum, 50 parts of garlic, 10 parts of ginger, 15 parts of Chinese prickly ash, 5 parts of peppermint.The processing step of the mint flavored capsicum paste are as follows: step 1 stock, step 2 hot oil, step 3 fry sauce, step 4 spice.It is simple and unsophisticated that the present invention uses stone mill to grind thick chilli sauce technique, excellent in flavor, stir-fried using the low oil temperature of rapeseed oil add after thick chilli sauce natural spicy material small fire it is long when stir, realize tender mellow mouthfeel, fragrance and pungent is sufficiently molten is integrated brings out the best in each other, appropriate peppermint especially is added in formula, the effect of fragrance is unique, clean taste, has both inducing diaphoresis purging intense heat.It reasonably solves the prior art and adopts odor additive and thick chilli sauce mixing technique, cause fragrance excessively dense, stiff, it is exceeded to use additive or the hot spice of compatibility temperate-dryness, the problem of leading to vexed excessive internal heat.Overcome the deficiencies in the prior art.
Description
Technical field
The present invention relates to a kind of seasoning technical field more particularly to a kind of mint flavored capsicum pastes.
Background technique
The capsicum paste of the prior art mainly adopts odor additive and thick chilli sauce mixing technique is made, cause fragrance it is excessively dense,
It is stiff, fragrance and pungent be difficult to it is molten be integrated, especially manufacturer is exceeded to endanger people using odor additive in order to protrude fragrance
The Chinese medicine spice of the temperate-dryness heat such as body health or compatibility cortex cinnamomi, illiciumverum, Chinese prickly ash, leads to vexed excessive internal heat after food.
Simple and unsophisticated, excellent in flavor that the present invention using stone mill grinds thick chilli sauce technique is stir-fried after thick chilli sauce again using the low oil temperature of rapeseed oil
Be added natural spicy material small fire it is long when stir, realize tender mellow mouthfeel, fragrance and pungent is sufficiently molten is integrated, Xiang get Yi
It is evident, appropriate peppermint especially is added in formula, and fragrance is unique, clean taste, the effect of having both inducing diaphoresis purging intense heat.Overcome existing skill
The deficiency of art.
Summary of the invention
The purpose of the present invention is to provide a kind of mint flavored capsicum paste, the capsicum paste for reasonably solving the prior art is main
Adopt odor additive and thick chilli sauce mixing technique be made, cause fragrance excessively dense, stiff, fragrance and pungent be difficult to it is molten be integrated,
Especially manufacturer is in order to protrude fragrance, and exceeded use odor additive is detrimental to health or compatibility cortex cinnamomi, illiciumverum, Chinese prickly ash
Etc. temperate-dryness heat Chinese medicine spice, cause food after vexed excessive internal heat the problem of.
The present invention adopts the following technical scheme:
A kind of mint flavored capsicum paste, it is characterised in that:
The formula components and its mass fraction of a kind of mint flavored capsicum paste are as follows:
100 parts of rapeseed oil, 5 parts of salt, 25 parts of capsicum, 50 parts of garlic, 10 parts of ginger, 15 parts of Chinese prickly ash, 5 parts of peppermint；
A kind of mint flavored capsicum paste further includes following processing step:
Step 1: stock, 25 parts of the capsicum, 50 parts of garlic, 10 parts of ginger clean, 25 parts of capsicum use stone mills mills
Thick chilli sauce processed, 50 parts of the garlic, 10 parts of ginger peeling, 50 parts of the garlic be pounded mashed garlic, 10 parts of the ginger be cut into Jiang Mo,
Step 2: hot oils, 100 parts of the rapeseed oil are set and is heated to 3-5 in pot into heat,
Step 3: fry sauce, the thick chilli sauce is added, is stirred 30 minutes using 110 DEG C of -120 DEG C of firepower, by the thick chilli sauce fry to
Delicious and crisp,
Step 4: spice, is added the mashed garlic, Jiang Mo, 5 parts of salt, 15 parts of Chinese prickly ash, 5 parts of peppermint, kept for 110 DEG C -120
DEG C firepower stirs 30 minutes, constitutes a kind of mint flavored capsicum paste.
Further, the peppermint is fresh dried peppermint leaf, shreds or mashes.
The method have the benefit that:
The invention discloses a kind of mint flavored capsicum paste, the capsicum paste for reasonably solving the prior art is mainly adopted fragrance and is added
Add agent and thick chilli sauce mixing technique to be made, cause fragrance excessively dense, stiff, fragrance and pungent be difficult to it is molten be integrated, especially make
Quotient is made in order to protrude fragrance, exceeded use odor additive is detrimental to health or the temperate-dryness such as compatibility cortex cinnamomi, illiciumverum, Chinese prickly ash
Heat Chinese medicine spice, cause food after vexed excessive internal heat the problem of.
Simple and unsophisticated, excellent in flavor that the present invention using stone mill grinds thick chilli sauce technique is stir-fried after thick chilli sauce again using the low oil temperature of rapeseed oil
Be added natural spicy material small fire it is long when stir, realize tender mellow mouthfeel, fragrance and pungent is sufficiently molten is integrated, Xiang get Yi
It is evident, appropriate peppermint especially is added in formula, and fragrance is unique, clean taste, the effect of having both inducing diaphoresis purging intense heat.Overcome existing skill
The deficiency of art.
Specific embodiment
By the following description of the embodiment, the public understanding present invention will more be facilitated, but can't should be by Shen
Given specific embodiment of asking someone is considered as the limitation to technical solution of the present invention, the definition of any pair of component or technical characteristic
Be changed and/or to overall structure make form and immaterial transformation is regarded as defined by technical solution of the present invention
Protection scope.
Embodiment:
A kind of mint flavored capsicum paste, it is characterised in that:
The formula components and its mass fraction of a kind of mint flavored capsicum paste are as follows:
100 parts of rapeseed oil, 5 parts of salt, 25 parts of capsicum, 50 parts of garlic, 10 parts of ginger, 15 parts of Chinese prickly ash, 5 parts of peppermint；
A kind of mint flavored capsicum paste further includes following processing step:
Step 1: stock, 25 parts of the capsicum, 50 parts of garlic, 10 parts of ginger clean, 25 parts of capsicum use stone mills mills
Thick chilli sauce processed, 50 parts of the garlic, 10 parts of ginger peeling, 50 parts of the garlic be pounded mashed garlic, 10 parts of the ginger be cut into Jiang Mo,
Step 2: hot oils, 100 parts of the rapeseed oil are set and is heated to 3-5 in pot into heat,
Step 3: fry sauce, the thick chilli sauce is added, is stirred 30 minutes using 110 DEG C of -120 DEG C of firepower, by the thick chilli sauce fry to
Delicious and crisp,
Step 4: spice, is added the mashed garlic, Jiang Mo, 5 parts of salt, 15 parts of Chinese prickly ash, 5 parts of peppermint, kept for 110 DEG C -120
DEG C firepower stirs 30 minutes, constitutes a kind of mint flavored capsicum paste.
Further, the peppermint is fresh dried peppermint leaf, shreds or mashes.Complete a kind of mint flavored capsicum paste
Implement.
Certainly, the present invention can also have other various embodiments, without deviating from the spirit and substance of the present invention,
Those skilled in the art can make various corresponding changes and modifications according to the present invention, but these it is corresponding change and
Deformation all should fall within the scope of protection of the appended claims of the present invention.
Claims (2)
1. a kind of mint flavored capsicum paste, it is characterised in that:
The formula components and its mass fraction of a kind of mint flavored capsicum paste are as follows:
100 parts of rapeseed oil, 5 parts of salt, 25 parts of capsicum, 50 parts of garlic, 10 parts of ginger, 15 parts of Chinese prickly ash, 5 parts of peppermint；
A kind of mint flavored capsicum paste further includes following processing step:
Step 1: stock, 25 parts of the capsicum, 50 parts of garlic, 10 parts of ginger clean, 25 parts of the capsicum using stone mills grind it is peppery
Sauce, 50 parts of the garlic, 10 parts of ginger peeling, 50 parts of the garlic be pounded mashed garlic, 10 parts of the ginger be cut into Jiang Mo,
Step 2: hot oils, 100 parts of the rapeseed oil are set and is heated to 3-5 in pot into heat,
Step 3: frying sauce, the thick chilli sauce is added, is stirred 30 minutes using 110 DEG C of -120 DEG C of firepower, the thick chilli sauce is fried to perfume (or spice)
It is crisp,
Step 4: spice, is added the mashed garlic, Jiang Mo, 5 parts of salt, 15 parts of Chinese prickly ash, 5 parts of peppermint, 110 DEG C of -120 DEG C of fire are kept
Power stirs 30 minutes, constitutes a kind of mint flavored capsicum paste.
2. a kind of mint flavored capsicum paste according to claim 1, it is characterised in that: the peppermint is fresh dried peppermint leaf, is cut
It is broken or mash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810594276.5A CN109832601A (en) | 2018-06-11 | 2018-06-11 | A kind of mint flavored capsicum paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810594276.5A CN109832601A (en) | 2018-06-11 | 2018-06-11 | A kind of mint flavored capsicum paste |
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| Publication Number | Publication Date |
|---|---|
| CN109832601A true CN109832601A (en) | 2019-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810594276.5A Pending CN109832601A (en) | 2018-06-11 | 2018-06-11 | A kind of mint flavored capsicum paste |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110008501A1 (en) * | 2009-07-07 | 2011-01-13 | Enfield Ronald L | red pepper sauce and method of preparation thereof |
| CN102461879A (en) * | 2010-11-14 | 2012-05-23 | 重庆市黔江区黔双科技有限公司 | Hot and spicy sauce |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN104872621A (en) * | 2015-04-17 | 2015-09-02 | 无为县老兵坛子食品有限公司 | Hot and spicy sauce with dried peeled shrimp and mint and preparation method of hot and spicy sauce |
| CN105559030A (en) * | 2016-03-01 | 2016-05-11 | 蒙庆 | Dandelion chili sauce and preparation method thereof |
-
2018
- 2018-06-11 CN CN201810594276.5A patent/CN109832601A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110008501A1 (en) * | 2009-07-07 | 2011-01-13 | Enfield Ronald L | red pepper sauce and method of preparation thereof |
| CN102461879A (en) * | 2010-11-14 | 2012-05-23 | 重庆市黔江区黔双科技有限公司 | Hot and spicy sauce |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN104872621A (en) * | 2015-04-17 | 2015-09-02 | 无为县老兵坛子食品有限公司 | Hot and spicy sauce with dried peeled shrimp and mint and preparation method of hot and spicy sauce |
| CN105559030A (en) * | 2016-03-01 | 2016-05-11 | 蒙庆 | Dandelion chili sauce and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190604 |