CN109965260A - A kind of preparation method of novel green pepper sesame paste - Google Patents
A kind of preparation method of novel green pepper sesame paste Download PDFInfo
- Publication number
- CN109965260A CN109965260A CN201711456210.1A CN201711456210A CN109965260A CN 109965260 A CN109965260 A CN 109965260A CN 201711456210 A CN201711456210 A CN 201711456210A CN 109965260 A CN109965260 A CN 109965260A
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- Prior art keywords
- green pepper
- fresh
- sesame paste
- preparation
- oil
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation methods of novel green pepper sesame paste, the novel green pepper sesame paste is made of fresh green onion 35%-50%, rattan green pepper 6%-10%, salt 4%-6%, sugar 4%-5%, monosodium glutamate 2%-3%, vegetable oil 45%-60%, supercritical extract Tengjiao oil 0.1%-0.9%, supercritical extract ginger oil 0.1%-0.9%, preparation process be fresh green onion cleaned, dissection, blanching, mashing, rattan green pepper mixes after crushing with fresh green onion slurry, sugar, salt, monosodium glutamate seasoning is added, then is deployed through vacuum oil bath dehydration sterilizing.Color of the present invention is verdant, spicy hot is strong, salty fresh protrusion, suitable for dipping in sauce, Shabu pot, barbecue brush sauce etc..
Description
Technical field
The invention belongs to food processing fields, specifically, it is related to a kind of preparation method of sauce, especially novel green pepper
Sesame paste and preparation method thereof.
Background technique
Common a kind of compound taste type when green pepper fiber crops taste is production Sichuan cuisine, color is verdant, it is salty it is fresh it is strong, spicy hot is prominent, use
In cool tone assorted cold dishes, sauce, Shabu pot, barbecue brush sauce etc. are dipped in, is favored by people.
Green pepper fiber crops taste type, which is generally made by oneself in Homemade or dining room cook, to be occurred, matching while using；In the market there is not yet green pepper sesame paste
Product, the reason is that, green pepper sesame paste uses fresh verdant production, color is variable, and flavor is easy to lose, it is difficult to store.A kind of patent " side
Just type green pepper sesame paste and preparation method thereof " (patent No.: CN201710249814.2) is middle green using green onion, and adds color stabilizer to green onion blueness
Color protection is carried out, sense organ is up to 80 points or more in 210 days；Green onion blueness directly crushes after color protection with Chinese prickly ash in patent, and object is obtained after crushing
Material is uniformly mixed with salt, xanthan gum etc. by colloid mill, filling, is sterilized；The green pepper sesame paste of preparation is cool sauce, and state is sauce
Shape, and heat transfer can be faced slowly, heated time is long, and sterilization effect is poor, and nutrient and flavour loses big problem.Document " the life of green pepper sesame paste
Production. art " in (food research and development, 2010.7,31:7) with rapeseed oil, fresh capsicum, chilli, garlic, ginger, thick broad-bean sauce, sweet tea face
Sauce etc. is formed through frying, using hot filling；This green pepper sesame paste is not verdant color, not in this scope.
Summary of the invention
Variable in view of green pepper sesame paste color, flavor is easy to lose, it is difficult to which the problem of storing, the present invention provides a kind of novel green pepper fiber crops
The preparation method of sauce, the present invention is intended to provide a kind of color is verdant, salty fresh strong, spicy hot is prominent, flavor loss full of nutrition is few
And long shelf-life, convenient green pepper sesame paste.
In order to solve the above-mentioned technical problem, the invention discloses a kind of novel green pepper sesame paste, the green pepper sesame paste is by fresh green onion 35%-
50%, rattan green pepper 6%-10%, salt 4%-6%, sugar 4%-5%, monosodium glutamate 2%-3%, vegetable oil 45%-60%, supercritical extract Tengjiao oil 0.1%-
0.9%, supercritical extract ginger oil 0.1%-0.9%, which is formed, preparation process are as follows: 1, fresh green onion -- cleans that -- dissection -- blanching --- is at enzyme deactivation
Manage -- broken -- fresh green onion slurry；2, rattan green pepper -- cleans -- crushing -- rattan green pepper slurry；3, fresh green onion slurry, rattan green pepper slurry, salt, sugar, monosodium glutamate -- it is mixed
It closes and -- vegetable oil -- vacuum concentration -- seasoning -- hot filling is added.Fresh green onion can remove the bitter taste in green onion after boiling water bath blanching,
And the dark green color of fresh green onion can be retained；Using vacuum concentration technology, fresh green onion, rattan green pepper quickly can be removed at a lower temperature
Interior moisture, can be effectively retained fresh green onion, in rattan green pepper flavor substance and fresh green onion, rattan green pepper verdant color.Green pepper fiber crops prepared by the present invention
Sauce, through shelf-life experimental verification, in 1 year, color, flavor-stable.
Specific embodiment
Embodiment 1
A kind of novel green pepper sesame paste, ingredient are as follows: fresh green onion 35kg, rattan green pepper 10kg, salt 4kg, sugar 4kg, monosodium glutamate 2kg, vegetable oil
45kg, Tengjiao oil 0.1kg, ginger oil 0.8kg.It is specific the preparation method is as follows:
1, fresh green onion processing: fresh green onion is selected, peeling, removes root, cleans, dissection；Boiling water is burnt in electromagnetic cooker, onion parts is put into, and is floated
It scalds 30 seconds, wherein water and onion parts ratio are 1:5；After the completion of blanching, draining is shaken, is beaten spare；
2, rattan green pepper is handled: new fresh rattan pepper is cleaned removal impurity, foreign matter, is crushed spare；
3, season: fresh green onion slurry, rattan green pepper powder, salt, sugar, monosodium glutamate are stirred, until vegetable oil is added, stirs after seasoning dissolution
It mixes uniformly；
4, dehydration sterilizing: semi-finished product after above-mentioned seasoning are pumped into vacuum concentration pan through vacuum, open steam, control temperature
80℃。
5, hot filling: filling using machine.Filling while stirring, filling temperature >=65 DEG C are sealed in time.
Embodiment 2
A kind of novel green pepper sesame paste, ingredient are as follows: fresh green onion 50kg, rattan green pepper 6kg, salt 5kg, sugar 5kg, monosodium glutamate 3kg, vegetable oil
50kg, Tengjiao oil 0.5kg, ginger oil 0.5kg.It is specific the preparation method is as follows:
1, fresh green onion processing: fresh green onion is selected, peeling, removes root, cleans, dissection；Boiling water is burnt in electromagnetic cooker, onion parts is put into, and is floated
It scalds 2 minutes, wherein water and onion parts ratio are 1:5；After the completion of blanching, draining is shaken, is beaten spare；
2, rattan green pepper is handled: new fresh rattan pepper is cleaned removal impurity, foreign matter, is crushed spare；
3, season: fresh green onion slurry, rattan green pepper powder, salt, sugar, monosodium glutamate are stirred, until vegetable oil is added, stirs after seasoning dissolution
It mixes uniformly；
4, dehydration sterilizing: semi-finished product after above-mentioned seasoning are pumped into vacuum concentration pan through vacuum, open steam, control temperature
110℃。
5, hot filling: filling using machine.Filling while stirring, filling temperature >=65 DEG C are sealed in time.
Embodiment 3,
A kind of novel green pepper sesame paste, ingredient are as follows: fresh green onion 50kg, rattan green pepper 8kg, salt 6kg, sugar 5kg, monosodium glutamate 2.5kg, vegetable oil
55kg, Tengjiao oil 0.9kg, ginger oil 0.9kg.It is specific the preparation method is as follows:
1, fresh green onion processing: fresh green onion is selected, peeling, removes root, cleans, dissection；Boiling water is burnt in electromagnetic cooker, onion parts is put into, and is floated
It scalds 1 minute, wherein water and onion parts ratio are 1:5；After the completion of blanching, draining is shaken, is beaten spare；
2, rattan green pepper is handled: new fresh rattan pepper is cleaned removal impurity, foreign matter, is crushed spare；
3, season: fresh green onion slurry, rattan green pepper powder, salt, sugar, monosodium glutamate are stirred, until vegetable oil is added, stirs after seasoning dissolution
It mixes uniformly；
4, dehydration sterilizing: semi-finished product after above-mentioned seasoning are pumped into vacuum concentration pan through vacuum, open steam, control temperature
95℃。
5, hot filling: filling using machine.Filling while stirring, filling temperature >=65 DEG C are sealed in time.
Claims (3)
1. a kind of preparation method of novel green pepper sesame paste, which is fresh green onion, rattan green pepper green pepper, salt, sugar, monosodium glutamate, vegetable oil, rattan
Green pepper oil, ginger oil, preparation process are raw material pulping, seasoning, dehydration sterilizing, it is characterised in that fresh green onion is through blanching enzyme deactivation, dehydration sterilizing
Process uses vacuum oil bath technique.
2. a kind of preparation method of novel green pepper sesame paste according to claim 1, it is characterised in that raw material is fresh green onion, blanching
Enzyme deactivation process conditions are as follows: boiling water bath, -2 minutes 30 seconds.
3. the preparation method of novel green pepper sesame paste according to claim 1, it is characterised in that dehydration enzyme deactivation process uses low temperature
Vacuum technique, 80 DEG C -110 DEG C of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711456210.1A CN109965260A (en) | 2017-12-28 | 2017-12-28 | A kind of preparation method of novel green pepper sesame paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711456210.1A CN109965260A (en) | 2017-12-28 | 2017-12-28 | A kind of preparation method of novel green pepper sesame paste |
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| Publication Number | Publication Date |
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| CN109965260A true CN109965260A (en) | 2019-07-05 |
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| CN201711456210.1A Pending CN109965260A (en) | 2017-12-28 | 2017-12-28 | A kind of preparation method of novel green pepper sesame paste |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301622A (en) * | 2019-08-12 | 2019-10-08 | 四川白家食品产业有限公司 | A kind of preparation method of desk-top green pepper fiber crops spice sauce |
| CN112674321A (en) * | 2021-02-02 | 2021-04-20 | 霸州市津恺食品有限公司 | Rattan pepper flavored hotpot seasoning sauce and preparation method thereof |
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| CN1915084A (en) * | 2006-09-13 | 2007-02-21 | 张强 | Primary taste Flavoring of onion sauce, and preparation method |
| CN103859247A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Medlar jam and preparation method thereof |
| CN106213450A (en) * | 2016-09-29 | 2016-12-14 | 芜湖市三山区绿色食品产业协会 | The manufacture method of coprinus comatus sauce oil |
| CN106942700A (en) * | 2017-04-17 | 2017-07-14 | 四川旅游学院 | A kind of convenience type green pepper sesame paste and preparation method thereof |
| CN107307372A (en) * | 2017-07-24 | 2017-11-03 | 北京利民恒华农业科技有限公司 | A kind of fibert sauce and preparation method thereof |
| CN107361348A (en) * | 2017-07-18 | 2017-11-21 | 四川五丰黎红食品有限公司 | A kind of spicy hot taste tartar sauce and preparation method thereof |
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2017
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Patent Citations (6)
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| CN1915084A (en) * | 2006-09-13 | 2007-02-21 | 张强 | Primary taste Flavoring of onion sauce, and preparation method |
| CN103859247A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Medlar jam and preparation method thereof |
| CN106213450A (en) * | 2016-09-29 | 2016-12-14 | 芜湖市三山区绿色食品产业协会 | The manufacture method of coprinus comatus sauce oil |
| CN106942700A (en) * | 2017-04-17 | 2017-07-14 | 四川旅游学院 | A kind of convenience type green pepper sesame paste and preparation method thereof |
| CN107361348A (en) * | 2017-07-18 | 2017-11-21 | 四川五丰黎红食品有限公司 | A kind of spicy hot taste tartar sauce and preparation method thereof |
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| 文键: "新式葱椒酱的调制及应用", 《四川烹饪》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301622A (en) * | 2019-08-12 | 2019-10-08 | 四川白家食品产业有限公司 | A kind of preparation method of desk-top green pepper fiber crops spice sauce |
| CN112674321A (en) * | 2021-02-02 | 2021-04-20 | 霸州市津恺食品有限公司 | Rattan pepper flavored hotpot seasoning sauce and preparation method thereof |
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Application publication date: 20190705 |