CN110063486A - A kind of zymotechnique of thick chilli sauce - Google Patents
A kind of zymotechnique of thick chilli sauce Download PDFInfo
- Publication number
- CN110063486A CN110063486A CN201910427448.4A CN201910427448A CN110063486A CN 110063486 A CN110063486 A CN 110063486A CN 201910427448 A CN201910427448 A CN 201910427448A CN 110063486 A CN110063486 A CN 110063486A
- Authority
- CN
- China
- Prior art keywords
- thick chilli
- sauce
- chilli sauce
- capsicum
- salt
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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.)
- Withdrawn
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 65
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 24
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 4
- 238000012805 post-processing Methods 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000020097 white wine Nutrition 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 102000005600 Cathepsins Human genes 0.000 claims description 3
- 108010084457 Cathepsins Proteins 0.000 claims description 3
- 108090000317 Chymotrypsin Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000005054 agglomeration Methods 0.000 claims description 3
- 230000002776 aggregation Effects 0.000 claims description 3
- 229960002376 chymotrypsin Drugs 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 230000002265 prevention Effects 0.000 abstract description 4
- 208000004998 Abdominal Pain Diseases 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 241000208293 Capsicum Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- -1 trypsase Proteins 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000000622 irritating effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- 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 present invention provides a kind of zymotechnique of thick chilli sauce, comprising the following steps: first chooses raw material, raw material includes: that capsicum, onion be broken, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce, salt, sugar, monosodium glutamate, white wine, acetic acid bacteria；Crude thick chilli sauce: first by color contrast stick, choosing just red capsicum, wash, steam 2-3 hours, takes out drying or dries, then grinds rapidly, then plus salt placement 1-2 hours；It ferments to thick chilli sauce, fermentation post-processing, compared with prior art, the present invention is with following the utility model has the advantages that remaining the nutriment in capsicum, the reservation of especially some heat-sensitive nutritions, contain a large amount of probiotics simultaneously, the maintenance intestinal flora that can be good at balances, improves immunity of organisms and promote the multiple functions such as absorption of nutrient ingredients, additionally it is possible to effective prevention people gastrointestinal tracts disease such as diarrhea, abdominal pain, excessive internal heat because caused by eating mostly capsicum.
Description
Technical field
The present invention is a kind of zymotechnique of thick chilli sauce, belongs to capsicum production and processing field.
Background technique
For dietary point, capsicum can promote digestive juice secretion to oral cavity and the irritating effect of stomach and intestine, and enhancing stomach is compacted
It is dynamic, improve appetite, and enteral abnormal fermentation can be inhibited, while cardiac function can also be improved, promotes blood circulation.Often eating capsicum can
Blood lipid, blood glucose are reduced, thrombosis is reduced, has certain prevention effect to cardiovascular disease.In addition, capsicum contain it is a kind of chemistry at
Point, it can be effectively burned body fat, boosted metabolism, achieve the effect that weight-reducing.
It is delicious and tasty made of fermented capsicum usually carries out spontaneous fermentation using the microorganism for being attached to capsicum surface,
Stomach strengthening and digestion promoting makes extensively in Guizhou, Hunan, Hubei, Sichuan, Jiangxi Deng Di family, is favored by people and welcomes.Currently,
Most of pickled peppers of industrialized production obtain finished product after carrying out desalination using marinated semi-finished product with high salt, in desalination processes
In, many flavor substances can be all lost, to cause the fermented capsicum flavor of industrialized production insufficient.Meanwhile traditional fermentation
Capsicum processing technology is simple, and fermenting speed and product quality etc. are influenced very big by natural conditions, and quality is extremely unstable, is storing up
Texture easily softens during depositing, surface easily " raw flower " changes so as to cause the flavor of fermented capsicum.Capsicum product in the market
Achieve the purpose that long term guarantee quality by adding a large amount of preservatives, brings hidden danger to product edible safety.
Summary of the invention
In view of the deficienciess of the prior art, it is an object of the present invention to provide a kind of zymotechnique of thick chilli sauce, on solving
State the problem of proposing in background technique.
To achieve the goals above, the present invention is to realize by the following technical solutions: a kind of fermentation work of thick chilli sauce
Skill, comprising the following steps:
First choose raw material, raw material includes: broken capsicum, onion, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce, salt, sugar, monosodium glutamate, white
Wine, acetic acid bacteria；
Crude thick chilli sauce: first by color contrast stick, positive red capsicum is chosen, is washed, is steamed 2-3 hours, takes out and dries
It does or dries, then grind rapidly, then plus salt placement 1-2 hours；
Ferment to thick chilli sauce: picking and placing the thick chilli sauce postponed, be added broken onion, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce,
Sugar, monosodium glutamate are mixed thoroughly, and acetic acid bacteria is then added, and are put into inside oak barrel and are fermented, and install the wooden barrel of thick chilli sauce after sealing,
Salting grain on bung, makes salt grain be uniformly covered on bung surface, and fermentation time is 3 years；
Fermentation post-processing: thick chilli sauce is scalped and is hardened at the top of bung because the bubble to come up is absorbed after the fermentation of Man Sannian
The thick chilli sauce fermented is put into large-scale blender plus vinegar and stamped 3-4 weeks by the salt of agglomeration, and upper grinding machine removes slag, and removes slag
Remaining pure slurries are thick chilli sauce finished product afterwards.
Further, the fish sauce is a kind of in the fermentation process of fish sauce, and the fish sauce of enzyme activity fish guts fermentation, enzyme is added
Live fish internal organ protease rich in can accelerate point of protein such as trypsase, chymotrypsin, cathepsin
Solution, so as to shorten fermentation period.
Further, in crude thick chilli sauce, the salt is a kind of salt solution that mass fraction is 8%.
Further, in the fermentation process of thick chilli sauce, keep the temperature inside oak barrel between 10-20 °C.
Beneficial effects of the present invention: a kind of zymotechnique of thick chilli sauce of the invention remains the nutriment in capsicum,
The reservation of especially some heat-sensitive nutritions contains a large amount of probiotics, bacterium in the maintenance enteron aisle that can be good at simultaneously
Group's balance improves immunity of organisms and promotes the multiple functions such as absorption of nutrient ingredients, additionally it is possible to which effective prevention people are because peppery
Green pepper eat it is more caused by the gastrointestinal tracts disease such as diarrhea, abdominal pain, excessive internal heat.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
The present invention provides a kind of technical solution: a kind of zymotechnique of thick chilli sauce, comprising the following steps:
First choose raw material, raw material includes: broken capsicum, onion, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce, salt, sugar, monosodium glutamate, white
Wine, acetic acid bacteria；
Crude thick chilli sauce: first by color contrast stick, positive red capsicum is chosen, is washed, is steamed 2-3 hours, takes out and dries
It does or dries, then grind rapidly, then plus salt placement 1-2 hours；
Ferment to thick chilli sauce: picking and placing the thick chilli sauce postponed, be added broken onion, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce,
Sugar, monosodium glutamate are mixed thoroughly, and acetic acid bacteria is then added, and are put into inside oak barrel and are fermented, and install the wooden barrel of thick chilli sauce after sealing,
Salting grain on bung, makes salt grain be uniformly covered on bung surface, and fermentation time is 3 years；
Fermentation post-processing: thick chilli sauce is scalped and is hardened at the top of bung because the bubble to come up is absorbed after the fermentation of Man Sannian
The thick chilli sauce fermented is put into large-scale blender plus vinegar and stamped 3-4 weeks by the salt of agglomeration, and upper grinding machine removes slag, and removes slag
Remaining pure slurries are thick chilli sauce finished product afterwards.
Fish sauce is a kind of in the fermentation process of fish sauce, and the fish sauce of enzyme activity fish guts fermentation is added, and enzyme activity fish guts contain
Protease abundant can accelerate the decomposition of protein, such as trypsase, chymotrypsin, cathepsin so as to shorten hair
The ferment period.
In crude thick chilli sauce, the salt is a kind of salt solution that mass fraction is 8%.
In the fermentation process of thick chilli sauce, keep the temperature inside oak barrel between 10-20 °C.
As an embodiment of the present invention: a kind of zymotechnique of thick chilli sauce of the invention remains the battalion in capsicum
Substance is supported, the reservation of especially some heat-sensitive nutritions contains a large amount of probiotics, the maintenance that can be good at simultaneously
Intestinal flora balance improves immunity of organisms and promotes the multiple functions such as absorption of nutrient ingredients, additionally it is possible to effective prevention
People's gastrointestinal tracts disease such as diarrhea, abdominal pain, excessive internal heat because caused by eating mostly capsicum.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention, for this field skill
For art personnel, it is clear that invention is not limited to the details of the above exemplary embodiments, and without departing substantially from spirit of the invention or
In the case where essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action
Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in the present invention
It is interior.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (4)
1. a kind of zymotechnique of thick chilli sauce, it is characterised in that: the following steps are included:
First choose raw material, raw material includes: broken capsicum, onion, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce, salt, sugar, monosodium glutamate, white
Wine, acetic acid bacteria；
Crude thick chilli sauce: first by color contrast stick, positive red capsicum is chosen, is washed, is steamed 2-3 hours, takes out and dries
It does or dries, then grind rapidly, then plus salt placement 1-2 hours；
Ferment to thick chilli sauce: picking and placing the thick chilli sauce postponed, be added broken onion, smashed garlic, bruised ginger, thick broad-bean sauce, light-coloured vinegar, fish sauce,
Sugar, monosodium glutamate are mixed thoroughly, and acetic acid bacteria is then added, and are put into inside oak barrel and are fermented, and install the wooden barrel of thick chilli sauce after sealing,
Salting grain on bung, makes salt grain be uniformly covered on bung surface, and fermentation time is 3 years；
Fermentation post-processing: thick chilli sauce is scalped and is hardened at the top of bung because the bubble to come up is absorbed after the fermentation of Man Sannian
The thick chilli sauce fermented is put into large-scale blender plus vinegar and stamped 3-4 weeks by the salt of agglomeration, and upper grinding machine removes slag, and removes slag
Remaining pure slurries are thick chilli sauce finished product afterwards.
2. a kind of zymotechnique of thick chilli sauce according to claim 1, it is characterised in that: the fish sauce is one kind in fish sauce
Fermentation process in, be added enzyme activity fish guts fermentation fish sauce, enzyme activity fish guts protease rich in, as trypsase,
Chymotrypsin, cathepsin can accelerate the decomposition of protein, so as to shorten fermentation period.
3. a kind of zymotechnique of thick chilli sauce according to claim 1, it is characterised in that: described in crude thick chilli sauce
Salt is a kind of salt solution that mass fraction is 8%.
4. a kind of zymotechnique of thick chilli sauce according to claim 1, it is characterised in that: in the fermentation process of thick chilli sauce
In, keep the temperature inside oak barrel between 10-20 °C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910427448.4A CN110063486A (en) | 2019-05-22 | 2019-05-22 | A kind of zymotechnique of thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910427448.4A CN110063486A (en) | 2019-05-22 | 2019-05-22 | A kind of zymotechnique of thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110063486A true CN110063486A (en) | 2019-07-30 |
Family
ID=67371219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910427448.4A Withdrawn CN110063486A (en) | 2019-05-22 | 2019-05-22 | A kind of zymotechnique of thick chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110063486A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403422A (en) * | 2022-01-28 | 2022-04-29 | 山东汉和食品科技有限公司 | Prebiotics mixed rice sauce and preparation method thereof |
-
2019
- 2019-05-22 CN CN201910427448.4A patent/CN110063486A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403422A (en) * | 2022-01-28 | 2022-04-29 | 山东汉和食品科技有限公司 | Prebiotics mixed rice sauce and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190730 |
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