CN109846012A - A kind of production method of the low sodium thick chilli sauce with lactic acid bacteria ferment - Google Patents
A kind of production method of the low sodium thick chilli sauce with lactic acid bacteria ferment Download PDFInfo
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Abstract
The production method of the present invention provides a kind of low sodium thick chilli sauce with lactic acid bacteria ferment, 1, lactic acid bacteria ferment realize the anti-corrosive fresh-keeping without chemistry addition；Decomposition nutrition matter, convenient for absorbing.2, low sodium is healthier to human body.3, ingredient 1 provides the nutrition such as sufficient vitamin for thick chilli sauce.4, ingredient 2 and ingredient 3 provide powerful guarantee for the expansion of thick chilli sauce target user.5, ingredient 1,2,3, the collocation of lactic acid bacteria ferment and capsicum, play useful effect to the health conditioning of sub-health population.6, the oil temperature in entire production method all controls very low, adopts the effective dissolved nutrients matter of principle of oil extraction.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of production side of the low sodium thick chilli sauce with lactic acid bacteria ferment
Method.
Background technique
Capsicum is full of nutrition to the effect (1) of human body: vitamin A rich in, vitamin B complex, vitamin C in capsicum
Deng dietary fiber therein, minerals are also very abundant.Often eat capsicum can with replenishing vitamins E, vitamin K, carrotene,
The vitamins such as folic acid.(2) appetite-stimulating and indigestion-relieving capsicum can promote digestive juice secretion, improve a poor appetite, and suitably have some capsicum, can allow people's appetite
Big vibration.(3) capsicum " eliminate dyspepsia, unhitch gas, and appetizing door, kills all poison of stink smell at the evil that exorcises evil spirits " is said in warm stomach cold extermination " food book on Chinese herbal medicine ".Cause
It trembles with fear for chance and occurs suitably eating a little capsicums when cold abdomen, vomiting, diarrhea.(4) it promotes blood circulation and says capsicum in " pharmacological property is examined "
" warming spleen and stomach for dispelling cold removes wind sweating, goes cold addiction, row phlegm, clearing damp energy." capsicum can promote blood circulation, improve cold, frostbite, blood vessel
Property headache.(5) beauty skin capsicum vitamin C rich in, while hormone secretion can also be promoted, therefore very to skin
It is beneficial.Many people feel the problem of eating capsicum president's acne, not in fact being capsicum.If being originally the constitution for liking long acne, eat up
Capsicum just meeting " adding fuel to the flames ".(6) capsaicine in lower blood-fat and reduce weight capsicum can accelerate lipolysis, there is weight-reducing.Meanwhile
Because capsicum contains dietary fiber abundant, the effect of reducing blood lipid is also apparent from.(7) the hot green pepper pungent-warm of pain-relieving powder for treating, Neng Goutong
It crosses sweating and reduces body temperature, and alleviate myalgia, therefore there is stronger antipyretic effect.
Traditional thick chilli sauce is because of the requirement of its preservation and antisepsis itself or just with high salt or many chemistry will be added
Preservative, and with high salt and chemical preservative addition, be to human body it is unsound, especially present sub-health population it is universal
Change, therefore how to make a kind of less salt and added without chemistry, healthy thick chilli sauce is allowed to that wider target user is edible to become current
Great difficult problem.
Summary of the invention
The purpose of the present invention overcomes the deficiencies of the prior art and provide a kind of less salt and adds without chemical preservative, and is applicable in wide
The edible healthy thick chilli sauce of big sub-health population.Secondly thick chilli sauce itself passes through the traditional Chinese medicine ingredients for adding some conditioning classes, makes it
There is certain auxiliary dietotherapy to sub-health population.
The purpose of the present invention is what is reached by following technical measures: a kind of thick chilli sauce production method, comprising the following steps:
1) lactic acid bacteria ferment culture；
2) cultured lactic acid bacteria ferment is added into vegetable oil 5L, 80-120 grams of caraway, 80-120 grams of celery, ginger 30-70
Gram, 80-120 grams of spinach, 30-70 grams of pineapple, 60-80 grams of lemon, 70-90 grams of passion fruit 120 degree are heated in container after, it is permanent
Temperature tanning 10 hours；It plays with lactic acid bacteria ferment and vegetable and fruit and supports the purpose of oil.The vegetable oil essence that is plant first, and
Greenery of plant is the best source of fatty acid, and the fatty acid in the dishes such as celery, spinach is all very high, and all rich in
Omega 3.Lactic acid bacteria ferment purifies the small molecule oil come, and nutriment is more complete, more comprehensively, richer.Have one in Fung pears
The ferment of the similar gastric juice of kind, can be helped digest with decomposition of protein, and lemon has bactericidal antiphlogistic effect and rich in vitamin C, A, E energy
Antibacterial anti-inflammatory.Passion fruit improves flora in intestines and stomach and constitutes, and inhibiting harmful microorganism, hereby long vegetables have promotion enterogastric peristalsis, fragrant
Taste can stimulate sweat gland secretion to promote body sweating, lipoid and reducing blood pressure of dispelling, and promote human metabolism.Various vegetable and fruits of arranging in pairs or groups can make
Oil is more savory also softer more pure and honest.
3) said mixture endured is removed the gred with strainer；
4) said mixture after slagging-off is subject to 1 small fire infusion of ingredient and ferment oil is made, control 90 degree of oil temperature, when infusion
Between 6 hours, by weight, the composition of ingredient 1: 10-30 grams of propolis, 3-5 grams of hawthorn, 2-4 grams of red bandit, trifoliate orange Sales 1-3 gram, Guanling
It is fragrant 2-4 grams, 2-4 grams of purple perilla, 3-6 grams of peppermint, yellow Gardenia 2-4 gram, 2-4 grams of flos caryophylli, 7-9 grams of radix aucklandiae, 1-3 grams of lemon-grass, sweet
Loose 1-3 grams, 2-4 grams of Radix Angelicae Sinensis, 1-3 grams of wild peach, 1-3 grams of caraway seeds, 7-9 grams of cigarette osmanthus, 2-4 grams of cortex acanthopanacis, Gui Ding 1-3 gram, fingered citron
1-3 grams of piece, 2-4 grams of fructus alpiniae oxyphyllae, 10-30 grams of rhizoma zingiberis, 30-36 grams of Radix Astragali；Contain very distinctive flavonoid in propolis
Object --- Quercetin has the effects that cough-relieving, inflammation of dispelling, eases pain, is antiviral, can play the role of sterilization and reduction in this ingredient
Each crowd eats the uncomfortable diseases of capsicum.There are also the functions of sterilization for propolis simultaneously, preferably save oil.It is effective by other of addition
Ingredient realizes spleen benefiting and stimulating the appetite, is amusing, aid digestion, promoting the circulation of qi helps excretion, the opsonic actions such as cold dispelling middle benefit gas, make thick chilli sauce by everybody
Group is wider, and can effectively improve inferior health.
5) the ferment oil mixture in above-mentioned steps is removed the gred through the strainer of 200 mesh；
6) made chilli powder: 800-1200 grams of chilli section is stirred fry in oil after system with ferment, cooling, wears into paprika；
7) it is mixed after ingredient 2 being added in paprika, the composition of ingredient 2: 7-9 grams of Cortex Cinnamomi, 5-7 grams of Radix Astragali, Cortex Eucommiae 5-7
Gram, 8-10 grams of fennel seeds, 3-5 grams of cassia bark, 2-4 grams of dried orange peel, 3-5 grams of meat bandit, 3-5 grams of Piper longum, 4-6 grams of spiceleaf, 1-3 grams of ramulus cinnamomi,
2-4 grams of pepper, 3-5 grams of fragrant fruit, 1-3 grams of fructus amomi, 2-4 grams of cumin, 1-3 grams of kaempferia galamga, 3-5 grams of Radix Glycyrrhizae, Bai Kou 2-4 gram, tsaoko 2-4
Gram, 2-4 grams of bitter beans, 6-8 grams of Chinese prickly ash, 5-7 grams of murraya paniculataJack, 3-5 grams of galanga, 2-4 grams of brigand, 3-5 grams of Asian puccoon, 2-4 grams of cloves, eight
8-10 grams of angle, 3-5 grams of Siraitia grosvenorii, 2-4 grams of numb green pepper, 3-5 grams of rhizoma zingiberis, 6-8 grams of the root of Dahurain angelica, 3-5 grams of Semen Nelumbinis, 2-4 grams of schizonepeta；Purple oil
Osmanthus: hypoglycemic, reducing blood lipid, stomach cold of dispelling, Cortex Cinnamomi is the most significant plus husky benevolence antidiarrheal effect, avoids the diarrhea phenomenons for more eating capsicums
And reduce the uncomfortable diseases that each crowd eats capsicum.In addition to this, which quenches one's thirst there are also laxation toxin expelling except hot-tempered, the effect of flavouring.
8) with 100 ° of ferment oil oil temperature frying white sesameseed, peanut, cashew nut is broken, almond benevolence is broken, after cooling, be added to capsicum
In face；
9) after the ferment oil in step 5 being heated to 120 °, hot oil is poured into the paprika mixture in step 8, and is added
After entering 40-60 grams of rock sugar, 140-160 grams of salt, stir evenly.
Further, the lactic acid bacteria ferment culture in the step 1 are as follows: with rice washing water 1L, 10 grams of sea salt, 30 grams of brown sugar,
It is placed on after dissolution indoor fermentation 60-70 days of 25-30 degree.
Further, the lactic acid bacteria ferment PH < 4 in the step 1,3 degree of EC < 1.4, Alcohol degree <.PH value 4 with
When lower, lactic acid bacteria ferment is more stable, and acid decomposition can be played the role of by also comparing.Alcoholic strength 3 is hereinafter, show that lactobacillus-fermented is complete
Entirely.
Further, the edible oil in the step 2 is rapeseed oil 3L and peanut oil 2L.
Further, 100 grams of the caraway in the step 2,100 grams of celery, 50 grams of ginger, 100 grams of spinach, 50 grams of pineapple,
70 grams of lemon, 80 grams of passion fruit.
Further, the ingredient 1 of ferment oil processed forms in the step 4 are as follows: and 20 grams of propolis, 4 grams of hawthorn, 3 grams of red bandit, trifoliate orange
2 grams of Sales, Guanling is 3 grams fragrant, and 3 grams of purple perilla, 5 grams of peppermint, 3 grams of yellow Gardenia, 3 grams of flos caryophylli, 8 grams of radix aucklandiae, 2 grams of lemon-grass, rhizoma nardostachyos 2
Gram, 3 grams of Radix Angelicae Sinensis, 2 grams of wild peach, 2 grams of caraway seeds, 8 grams of cigarette osmanthus, 2 grams of Gui Ding, 2 grams of finger citron sliced, 3 grams of fructus alpiniae oxyphyllae, is done by 3 grams of cortex acanthopanacis
20 grams of ginger, 33 grams of Radix Astragali.
Further, the ingredient 2 of thick chilli sauce processed forms in the step 7 are as follows: and 8 grams of Cortex Cinnamomi, 6 grams of Radix Astragali, 6 grams of Cortex Eucommiae,
9 grams of fennel seeds, 4 grams of cassia bark, 3 grams of dried orange peel, 4 grams of meat bandit, 4 grams of Piper longum, 5 grams of spiceleaf, 2 grams of ramulus cinnamomi, 3 grams of pepper, 4 grams of fragrant fruit, sand
2 grams of benevolence, 3 grams of cumin, 2 grams of kaempferia galamga, 4 grams of Radix Glycyrrhizae, 3 grams of Bai Kou, 3 grams of tsaoko, 3 grams of bitter beans, 7 grams of Chinese prickly ash, 6 grams of murraya paniculataJack, galanga 4
Gram, it is 3 grams of brigand, 4 grams of Asian puccoon, 3 grams of cloves, 9 grams octagonal, 4 grams of Siraitia grosvenorii, 3 grams of numb green pepper, 4 grams of rhizoma zingiberis, 7 grams of the root of Dahurain angelica, Semen Nelumbinis 4
Gram, 3 grams of schizonepeta.
Compared with prior art, the beneficial effects of the present invention are: 1, in PH < 4, EC < 1.4, the cream that 3 degree of Alcohol degree <
Sour bacterium ferment can be very good anti-corrosive fresh-keeping, can also decompose the effective component in thick chilli sauce well, especially decomposition capsicum,
Make it while maintaining pungent, but can not peppery throat, stomach and intestine will not be caused to stimulate, it is wider array of to be eaten crowd and connect
By.2, the addition of ingredient 1 and ingredient 2 allows thick chilli sauce to play the role of better, especially for sub-health population.3, this thick chilli sauce
(white sesameseed, peanut, cashew nut are broken, almond benevolence is broken for homovitamin (being added to celery, spinach, lemon, pineapple etc.) and high high-quality protein
Deng) ingredient, for current sub-health population, dietary structure is healthier.4, the temperature control in this production method, all right and wrong
It is often good, it will not be carbonized, harmful substance is precipitated.
Specific embodiment
All ingredient dosages in this production method are calculated with making 7 kilograms of thick chilli sauce, the technology of the industry
Personnel only illustrate this described in following embodiments and specification it should be appreciated that the present invention is not limited by the following examples
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
A kind of thick chilli sauce production method of embodiment 1, comprising the following steps:
1) lactic acid bacteria ferment culture；With rice washing water 1L, 10 grams of sea salt, 30 grams of brown sugar, 25 degree of interior is placed on after dissolution
PH < 4, the lactic acid bacteria ferment of 3 degree of EC < 1.4, Alcohol degree < is made in fermentation 60-70 days.
2) cultured lactic acid bacteria ferment is added into edible oil 5L, (being specifically rapeseed oil 3L and peanut oil 2L), caraway
80 grams, 120 grams of celery, 30 grams of ginger, 120 grams of spinach, 30 grams of pineapple, 80 grams of lemon, 70 grams of passion fruit 120 are heated in container
After degree, constant temperature is boiled 10 hours；
3) said mixture endured is removed the gred with strainer；
4) said mixture after slagging-off is subject to 1 small fire infusion of ingredient and ferment oil is made, control 90 degree of oil temperature, when infusion
Between 6 hours, by weight, the composition of ingredient 1: 10 grams of propolis, 3 grams of hawthorn, 2 grams of red bandit, 1 gram of trifoliate orange Sales, fragrant 2 grams of Guanling is purple
2 grams of Soviet Union, 3 grams of peppermint, 2 grams of yellow Gardenia, 2 grams of flos caryophylli, 7 grams of radix aucklandiae, 1 gram of lemon-grass, 1 gram of rhizoma nardostachyos, 2 grams of Radix Angelicae Sinensis, 1 gram of wild peach,
1 gram of caraway seeds, 7 grams of cigarette osmanthus, 2 grams of cortex acanthopanacis, 1 gram of Gui Ding, 1 gram of finger citron sliced, 2 grams of fructus alpiniae oxyphyllae, 10 grams of rhizoma zingiberis, 30 grams of Radix Astragali；
5) the ferment oil mixture in above-mentioned steps is removed the gred through the strainer of 200 mesh；
6) made chilli powder: 800 grams of chilli section is stirred fry in oil after system with ferment, cooling, wears into paprika；
7) it is mixed after ingredient 2 being added in paprika, the composition of ingredient 2: 7 grams of Cortex Cinnamomi, 5 grams of Radix Astragali, 5 grams of Cortex Eucommiae, small
8 grams of fennel, 3 grams of cassia bark, 2 grams of dried orange peel, 3 grams of meat bandit, 3 grams of Piper longum, 4 grams of spiceleaf, 1 gram of ramulus cinnamomi, 2 grams of pepper, 3 grams of fragrant fruit, fructus amomi 1
Gram, 2 grams of cumin, 1 gram of kaempferia galamga, 3 grams of Radix Glycyrrhizae, 2 grams of Bai Kou, 2 grams of tsaoko, 2 grams of bitter beans, 6 grams of Chinese prickly ash, 5 grams of murraya paniculataJack, 3 grams of galanga,
It is 2 grams of brigand, 3 grams of Asian puccoon, 2 grams of cloves, 8 grams octagonal, 3 grams of Siraitia grosvenorii, 2 grams of numb green pepper, 3 grams of rhizoma zingiberis, 6 grams of the root of Dahurain angelica, 3 grams of Semen Nelumbinis,
2 grams of schizonepeta；
8) 50 grams broken, the almond benevolence broken 150 with 100 ° of 550 grams of ferment oil oil temperature frying white sesameseed, 710 grams of peanut, cashew nut
Gram, after cooling, it is added in paprika；
9) after the ferment oil in step 5 being heated to 120 °, hot oil is poured into the paprika mixture in step 8, and is added
After entering 40 grams of rock sugar, 140 grams of salt, stir evenly.
A kind of thick chilli sauce production method of embodiment 2, comprising the following steps:
1) lactic acid bacteria ferment culture；With rice washing water 1L, 10 grams of sea salt, 30 grams of brown sugar, 30 degree of interior is placed on after dissolution
PH < 4, the lactic acid bacteria ferment of 3 degree of EC < 1.4, Alcohol degree < is made in fermentation 60-70 days.
2) cultured lactic acid bacteria ferment is added into edible oil 5L, (being specifically rapeseed oil 3L and peanut oil 2L), caraway
120 grams, 80 grams of celery, 70 grams of ginger, 80 grams of spinach, 70 grams of pineapple, 60 grams of lemon, 90 grams of passion fruit 120 are heated in container
After degree, constant temperature is boiled 10 hours；
3) said mixture endured is removed the gred with strainer；
4) said mixture after slagging-off is subject to 1 small fire infusion of ingredient and ferment oil is made, control 90 degree of oil temperature, when infusion
Between 6 hours, by weight, the composition of ingredient 1: 30 grams of propolis, 5 grams of hawthorn, 4 grams of red bandit, 3 grams of trifoliate orange Sales, fragrant 4 grams of Guanling is purple
4 grams of Soviet Union, 6 grams of peppermint, 4 grams of yellow Gardenia, 4 grams of flos caryophylli, 9 grams of radix aucklandiae, 3 grams of lemon-grass, 3 grams of rhizoma nardostachyos, 4 grams of Radix Angelicae Sinensis, 3 grams of wild peach,
3 grams of caraway seeds, 9 grams of cigarette osmanthus, 4 grams of cortex acanthopanacis, 3 grams of Gui Ding, 3 grams of finger citron sliced, 4 grams of fructus alpiniae oxyphyllae, 30 grams of rhizoma zingiberis, 36 grams of Radix Astragali；
5) the ferment oil mixture in above-mentioned steps is removed the gred through the strainer of 200 mesh；
6) made chilli powder: 1200 grams of chilli section is stirred fry in oil after system with ferment, cooling, wears into paprika；
7) it is mixed after ingredient 2 being added in paprika, the composition of ingredient 2: 9 grams of Cortex Cinnamomi, 7 grams of Radix Astragali, 7 grams of Cortex Eucommiae, small
10 grams of fennel, 5 grams of cassia bark, 4 grams of dried orange peel, 5 grams of meat bandit, 5 grams of Piper longum, 6 grams of spiceleaf, 3 grams of ramulus cinnamomi, 4 grams of pepper, 5 grams of fragrant fruit, fructus amomi
3 grams, 4 grams of cumin, 3 grams of kaempferia galamga, 5 grams of Radix Glycyrrhizae, 4 grams of Bai Kou, 4 grams of tsaoko, 4 grams of bitter beans, 8 grams of Chinese prickly ash, 7 grams of murraya paniculataJack, galanga 5
Gram, it is 4 grams of brigand, 5 grams of Asian puccoon, 4 grams of cloves, 10 grams octagonal, 5 grams of Siraitia grosvenorii, 4 grams of numb green pepper, 5 grams of rhizoma zingiberis, 8 grams of the root of Dahurain angelica, Semen Nelumbinis 5
Gram, 4 grams of schizonepeta；
8) 150 grams broken, the almond benevolence broken 50 with 100 ° of 650 grams of ferment oil oil temperature frying white sesameseed, 610 grams of peanut, cashew nut
Gram, after cooling, it is added in paprika；
9) after the ferment oil in step 5 being heated to 120 °, hot oil is poured into the paprika mixture in step 8, and is added
After entering 60 grams of rock sugar, 160 grams of salt, stir evenly.
A kind of thick chilli sauce production method of embodiment 3, comprising the following steps:
1) lactic acid bacteria ferment culture；With rice washing water 1L, 10 grams of sea salt, 30 grams of brown sugar, 27 degree of interior is placed on after dissolution
PH < 4, the lactic acid bacteria ferment of 3 degree of EC < 1.4, Alcohol degree < is made in fermentation 60-70 days.
2) cultured lactic acid bacteria ferment is added into edible oil 5L, (being specifically rapeseed oil 3L and peanut oil 2L), caraway
It 100 grams, 100 grams of celery, 50 grams of ginger, 100 grams of spinach, 50 grams of pineapple, 70 grams of lemon, 80 grams of passion fruit, is heated in container
After 120 degree, constant temperature is boiled 10 hours；
3) said mixture endured is removed the gred with strainer；
4) said mixture after slagging-off is subject to 1 small fire infusion of ingredient and ferment oil is made, control 90 degree of oil temperature, when infusion
Between 6 hours, by weight, the composition of ingredient 1: 20 grams of propolis, 4 grams of hawthorn, 3 grams of red bandit, 2 grams of trifoliate orange Sales, fragrant 3 grams of Guanling is purple
3 grams of Soviet Union, 5 grams of peppermint, 3 grams of yellow Gardenia, 3 grams of flos caryophylli, 8 grams of radix aucklandiae, 2 grams of lemon-grass, 2 grams of rhizoma nardostachyos, 3 grams of Radix Angelicae Sinensis, 2 grams of wild peach,
2 grams of caraway seeds, 8 grams of cigarette osmanthus, 3 grams of cortex acanthopanacis, 2 grams of Gui Ding, 2 grams of finger citron sliced, 3 grams of fructus alpiniae oxyphyllae, 20 grams of rhizoma zingiberis, 33 grams of Radix Astragali；
5) the ferment oil mixture in above-mentioned steps is removed the gred through the strainer of 200 mesh；
6) made chilli powder: 1000 grams of chilli section is stirred fry in oil after system with ferment, cooling, wears into paprika；
7) it is mixed after ingredient 2 being added in paprika, the composition of ingredient 2: 8 grams of Cortex Cinnamomi, 6 grams of Radix Astragali, 6 grams of Cortex Eucommiae, small
9 grams of fennel, 4 grams of cassia bark, 3 grams of dried orange peel, 4 grams of meat bandit, 4 grams of Piper longum, 5 grams of spiceleaf, 2 grams of ramulus cinnamomi, 3 grams of pepper, 4 grams of fragrant fruit, fructus amomi 2
Gram, 3 grams of cumin, 2 grams of kaempferia galamga, 4 grams of Radix Glycyrrhizae, 3 grams of Bai Kou, 3 grams of tsaoko, 3 grams of bitter beans, 7 grams of Chinese prickly ash, 6 grams of murraya paniculataJack, 4 grams of galanga,
It is 3 grams of brigand, 4 grams of Asian puccoon, 3 grams of cloves, 9 grams octagonal, 4 grams of Siraitia grosvenorii, 3 grams of numb green pepper, 4 grams of rhizoma zingiberis, 7 grams of the root of Dahurain angelica, 4 grams of Semen Nelumbinis,
3 grams of schizonepeta；
8) 100 grams broken, the almond benevolence broken 100 with 100 ° of 600 grams of ferment oil oil temperature frying white sesameseed, 660 grams of peanut, cashew nut
Gram, after cooling, it is added in paprika；
9) after the ferment oil in step 5 being heated to 120 °, hot oil is poured into the paprika mixture in step 8, and is added
After entering 50 grams of rock sugar, 150 grams of salt, stir evenly.
The preferably middle strip of capsicum variety and sub warhead in this thick chilli sauce, weight ratio 2:3.
With the result of every bottle of inspection of 950g:
| Detection project | Examination criteria | Testing result |
| Energy | GB 28050-2011 | 2806KJ/100g |
| Protein | GB 5009.5-2016 | 10.3g/100g |
| Fat | GB 5009.6-2016 | 64.2g/100g |
| Carbohydrate | GB 28050-2011 | 15.0g/100g |
| Sodium | GB 5009.268-2016 | 729mg/kg |
| Moisture | GB 5009.3-2016 | 7.82g/100g |
| Ash content | GB 5009.4-2016 | 2.5g/100g |
Nutrient component meter
| Project | Every 100 grams | Nutrient reference value |
| Energy | 2806 grams | 33% |
| Protein | 10.3 grams | 17% |
| Fat | 64.2 grams | 107% |
| Carbohydrate | 15.0 grams | 5% |
| Sodium | 73 milligrams | 4% |
The thick chilli sauce sodium content that can be seen that the application from the above inspection data is contained in protein
It is higher in amount.
With the result of every bottle of inspection of 165g:
Pathogenic bacteria are limited the quantity the sample of same lot number in GB 29921-2013 national food safety standard food, are with 4 months
Interval has detected 3 times respectively, lists 3 inspection results below:
GB 2760-2014 national food safety standard food additives use standard
GB 2762-2017 national food safety standard pollutants in food limitation
| Detection project | Detect foundation | Standard requirements | Testing result | Individual event determines |
| Lead, mg/kg | GB 5009.12-2017 | ≤1.0 | (< 0.02) is not detected | It is qualified |
It can see above with respect to the inspection data of pathogenic bacteria, food additives, pollutant, food additives, which do not have, to be added
Add, be also free of pollutant, is free of pathogenic bacteria, corrosion-resistanting fresh-keeping effect is fine, green and healthy.
Claims (8)
1. a kind of production method of the low sodium thick chilli sauce with lactic acid bacteria ferment, comprising the following steps:
1) lactic acid bacteria ferment culture；
2) cultured lactic acid bacteria ferment is added into edible oil 5L, 80-120 grams of caraway, 80-120 grams of celery, 30-70 grams of ginger, spinach
80-120 grams of dish, 30-70 grams of pineapple, 60-80 grams of lemon, 70-90 grams of passion fruit 120 degree are heated in container after, constant temperature is endured
System 10 hours；
3) said mixture endured is removed the gred with strainer；
4) said mixture after slagging-off is subject to 1 small fire infusion of ingredient and ferment oil is made, control 90 degree of oil temperature, the infusion time 6
Hour, by weight, the composition of ingredient 1: 10-30 grams of propolis, 3-5 grams of hawthorn, 2-4 grams of red bandit, trifoliate orange Sales 1-3 gram, Guanling perfume
2-4 grams, 2-4 grams of purple perilla, 3-6 grams of peppermint, yellow Gardenia 2-4 gram, 2-4 grams of flos caryophylli, 7-9 grams of radix aucklandiae, 1-3 grams of lemon-grass, rhizoma nardostachyos
1-3 grams, 2-4 grams of Radix Angelicae Sinensis, 1-3 grams of wild peach, 1-3 grams of caraway seeds, 7-9 grams of cigarette osmanthus, 2-4 grams of cortex acanthopanacis, Gui Ding 1-3 gram, finger citron sliced
1-3 grams, 2-4 grams of fructus alpiniae oxyphyllae, 10-30 grams of rhizoma zingiberis, 30-36 grams of yellow Stilbene；
5) the ferment oil mixture in above-mentioned steps is removed the gred through the strainer of 200 mesh；
6) made chilli powder: 800-1200 grams of chilli section is stirred fry in oil after system with ferment, cooling, wears into paprika；
7) it is mixed after ingredient 2 being added in paprika, the composition of ingredient 2: 7-9 grams of Cortex Cinnamomi, 5-7 grams of yellow Stilbene, 5-7 grams of Cortex Eucommiae,
8-10 grams of fennel seeds, 3-5 grams of cassia bark, 2-4 grams of dried orange peel, 3-5 grams of meat bandit, 3-5 grams of Piper longum, 4-6 grams of spiceleaf, 1-3 grams of ramulus cinnamomi, pepper
2-4 grams, 3-5 grams of fragrant fruit, 1-3 grams of fructus amomi, 2-4 grams of cumin, 1-3 grams of kaempferia galamga, 3-5 grams of Radix Glycyrrhizae, Bai Kou 2-4 gram, 2-4 grams of tsaoko,
2-4 grams of bitter beans, it is 6-8 grams of Chinese prickly ash, 5-7 grams of murraya paniculataJack, 3-5 grams of galanga, 2-4 grams of brigand, 3-5 grams of Asian puccoon, 2-4 grams of cloves, octagonal
8-10 grams, 3-5 grams of Siraitia grosvenorii, 2-4 grams of numb green pepper, 3-5 grams of rhizoma zingiberis, 6-8 grams of the root of Dahurain angelica, 3-5 grams of Semen Nelumbinis, 2-4 grams of schizonepeta；
8) the 50-150 grams broken, almond with 100 ° of 550-650 grams of ferment oil oil temperature frying white sesameseed, 610-710 grams of peanut, cashew nut
It broken 50-150 grams of benevolence, after cooling, is added in paprika；
9) after the ferment oil in step 5 being heated to 120 °, hot oil is poured into the paprika mixture in step 8, and ice is added
After sugared 40-60 grams, 140-160 grams of salt, stir evenly.
2. the production method of low sodium thick chilli sauce according to claim 1, it is characterised in that: the lactic acid bacteria in the step 1
Ferment culture are as follows: with rice washing water 1L, 10 grams of sea salt, 30 grams of brown sugar, indoor fermentation 60-70 days of 25-30 degree are placed on after dissolution.
3. the production method of low sodium thick chilli sauce according to claim 2, it is characterised in that: the lactic acid bacteria in the step 1
Ferment PH < 4, EC < 1.4, Alcohol degree < 3.
4. the production method of low sodium thick chilli sauce according to claim 1, it is characterised in that: the edible oil in the step 2
For rapeseed oil 3L and peanut oil 2L.
5. the production method of low sodium thick chilli sauce according to claim 1, it is characterised in that: the caraway 100 in the step 2
Gram, 100 grams of celery, 50 grams of ginger, 100 grams of spinach, 50 grams of pineapple, 70 grams of lemon, 80 grams of passion fruit.
6. the production method of low sodium thick chilli sauce according to claim 1, it is characterised in that: ferment oil processed in the step 4
Ingredient 1 form are as follows: 20 grams of propolis, 4 grams of hawthorn, 3 grams of red bandit, 2 grams of trifoliate orange Sales, fragrant 3 grams of Guanling, 3 grams of purple perilla, 5 grams of peppermint, yellow Gardenia
3 grams of son, 3 grams of flos caryophylli, 8 grams of radix aucklandiae, 2 grams of lemon-grass, 2 grams of rhizoma nardostachyos, 3 grams of Radix Angelicae Sinensis, 2 grams of wild peach, 2 grams of caraway seeds, 8 grams of cigarette osmanthus,
3 grams of cortex acanthopanacis, 2 grams of Gui Ding, 2 grams of finger citron sliced, 3 grams of fructus alpiniae oxyphyllae, 20 grams of rhizoma zingiberis, 33 grams of Radix Astragali.
7. the production method of low sodium thick chilli sauce according to claim 1, which is characterized in that thick chilli sauce processed in the step 7
Ingredient 2 form are as follows: 8 grams of Cortex Cinnamomi, 6 grams of Radix Astragali, 6 grams of Cortex Eucommiae, 9 grams of fennel seeds, 4 grams of cassia bark, 3 grams of dried orange peel, 4 grams of meat bandit, Bi
Pull out 4 grams, 5 grams of spiceleaf, 2 grams of ramulus cinnamomi, 3 grams of pepper, 4 grams of fragrant fruit, 2 grams of fructus amomi, 3 grams of cumin, 2 grams of kaempferia galamga, 4 grams of Radix Glycyrrhizae, Bai Kou 3
Gram, 3 grams of tsaoko, 3 grams of bitter beans are 7 grams of Chinese prickly ash, 6 grams of murraya paniculataJack, 4 grams of galanga, 3 grams of brigand, 4 grams of Asian puccoon, 3 grams of cloves, 9 grams octagonal,
4 grams of Siraitia grosvenorii, 3 grams of numb green pepper, 4 grams of rhizoma zingiberis, 7 grams of the root of Dahurain angelica, 4 grams of Semen Nelumbinis, 3 grams of schizonepeta.
8. the production method of low sodium thick chilli sauce according to claim 1, which is characterized in that fried with 100 ° of ferment oil oil temperature
600 grams of white sesameseed processed, 660 grams of peanut, cashew nut be 100 grams broken, broken 100 grams of almond benevolence, after cooling, is added in paprika.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768129A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Lemon and passion fruit sweet and spicy sauce |
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2019
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768129A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Lemon and passion fruit sweet and spicy sauce |
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