CN110140941A - A kind of black pork sauce of shallot and preparation method thereof - Google Patents
A kind of black pork sauce of shallot and preparation method thereof Download PDFInfo
- Publication number
- CN110140941A CN110140941A CN201910495840.2A CN201910495840A CN110140941A CN 110140941 A CN110140941 A CN 110140941A CN 201910495840 A CN201910495840 A CN 201910495840A CN 110140941 A CN110140941 A CN 110140941A
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- Prior art keywords
- shallot
- sauce
- black pork
- spare
- 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
- A23L27/60—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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses black pork sauces of a kind of shallot and preparation method thereof, relate generally to food processing technology field, including, the component and weight percent content of the black pork sauce of shallot be, level-one soybean salad oil 40.0%, chilli 20.0%, black pork 15.0%, soya sauce 5.0%, fermented soya bean 5.0%, Zhangqiu shallot 5.0%, onion 5.0%, white sesameseed 2.6%, edible salt 0.9%, white granulated sugar 0.6%, monosodium glutamate 0.5%, spice 0.2%, the sapidity nucleotide disodium 0.2%, it realizes without adding preservative, and thick chilli sauce is enable to reach the storage lives of standard requirements, improve the mouthfeel of product, obtain the favorite green thick chilli sauce food of consumer.
Description
Technical field
The invention mainly relates to food processing technology field, specifically a kind of black pork sauce of shallot and preparation method thereof.
Background technique
The thick chilli sauce supplied on Vehicles Collected from Market mainly with thick chilli sauce be equipped with it is other (such as；Mushroom, ginger, garlic, agaric,
Fiddlehead, peanut etc.) auxiliary material is made after fried mixing or using fermentation, but is all existed using thick chilli sauce made of the above method
It is perishable, it is difficult to ensure that the characteristics of depositing is typically necessary through addition chemical preservative and extends storage life, bring one to eater
The mouthfeel of fixed healthy hidden danger while the production of conventional method is not ideal enough to produce certain influence to market sale.
Summary of the invention
In view of the deficiencies in the prior art and defect, the present invention provides a kind of black pork sauce of shallot and its preparation sides
Method realizes without adding preservative, and thick chilli sauce is enable to reach the storage life of standard requirements, improves the mouthfeel of product, obtains
Obtained the favorite green thick chilli sauce food of consumer.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme: a kind of black pork sauce of shallot, feature exist
In: be including, the component and weight percent content of the black pork sauce of shallot,
A kind of preparation method of the black pork sauce of shallot, it is characterised in that: including,
(1) it cleans and drains after shallot, round onions peeling, root, be cut into 1 centimetre or so onion parts, amplify beans color oil onion parts and fry 35-
It is 45 minutes, spare,
(2) capsicum selects, and AD drying to moisture 10-15% cuts circle, is put into soybean salad oil and fries 8-12 minutes, spare,
(3) it is spare to be broken into 2 mm in size after weighing proportionally for fermented soya bean,
(4) black pork stirs fry in oil 4-6 minutes after dicing, spare,
(5) white sesameseed, edible salt, white granulated sugar, monosodium glutamate, spice, the sapidity nucleotide disodium are pressed into formula ingredient,
(6) steam-jacked kettle is heated to pressure 0.15-0.25MPA, pours into soybean salad oil, then successively pours into soya bean
Sauce, fermented soya bean, capsicum, shallot, onion, black pork and various seasonings, jacketed pan pressure are raised to 0.25-0.35MPA, stir fry in oil
Stop pressure within 12-17 minutes to take the dish out of the pot,
(7) thick chilli sauce after processing is packed into the vial inner cover after disinfection and carries out high temperature high pressure sterilizing,
(8) sterilize after label, case it is for sale.
Compared with prior art, the device have the advantages that are as follows: the black pork sauce of the shallot that the present invention makes is without adding
Add other preservatives both and can achieve storage life requirement and the good smooth in taste of viscosity of thick chilli sauce, gives off a strong fragrance, Product Green
Health, it is full of nutrition.
Specific embodiment
In order to which technical solution of the present invention and beneficial effect are more clearly understood, combined with specific embodiments below to the present invention
It is described in further detail, it should be understood that the specific embodiments described herein are only used for understanding the present invention, and do not have to
Of the invention, the every other implementation obtained by those of ordinary skill in the art without making creative efforts in limiting
Example, shall fall within the protection scope of the present invention.
A kind of black pork sauce of shallot, it is characterised in that: including the component and weight percent of the black pork sauce of shallot contain
Amount is level-one soybean salad oil 40.0%, chilli 20.0%, black pork 15.0%, soya sauce 5.0%, fermented soya bean 5.0%, chapter
Mound shallot 5.0%, onion 5.0%, white sesameseed 2.6%, edible salt 0.9%, white granulated sugar 0.6%, monosodium glutamate 0.5%, spice
0.2%, the sapidity nucleotide disodium 0.2%.
Preparation method is as follows:
Embodiment 1,
(1) it cleans and drains after shallot, round onions peeling, root, be cut into 1 centimetre or so onion parts, onion parts is fried 35 by amplification beans color oil
Minute, it is spare,
(2) capsicum selects, and AD drying to moisture 10% cuts circle, is put into soybean salad oil and fries 8 minutes, spare,
(3) it is spare to be broken into 2 mm in size after weighing proportionally for fermented soya bean,
(4) black pork stirs fry in oil 4 minutes after dicing, spare,
(5) white sesameseed, edible salt, white granulated sugar, monosodium glutamate, spice, the sapidity nucleotide disodium are pressed into formula ingredient,
(6) steam-jacked kettle is heated to pressure 0.15MPA, pours into soybean salad oil, then successively pours into soya sauce, beans
Fermented soya beans, salted or other wise, capsicum, shallot, onion, black pork and various seasonings, jacketed pan pressure are raised to 0.25MPA, stir fry in oil 12 minutes and stop pressure
It takes the dish out of the pot,
(7) thick chilli sauce after processing is packed into the vial inner cover after disinfection and carries out high temperature high pressure sterilizing,
(8) sterilize after label, case it is for sale.
Embodiment 2
(1) it cleans and drains after shallot, round onions peeling, root, be cut into 1 centimetre or so onion parts, onion parts is fried 40 by amplification beans color oil
Minute, it is spare,
(2) capsicum selects, and AD drying to moisture 13% cuts circle, is put into soybean salad oil and fries 10 minutes, spare,
(3) it is spare to be broken into 2 mm in size after weighing proportionally for fermented soya bean,
(4) black pork stirs fry in oil 5 minutes after dicing, spare,
(5) white sesameseed, edible salt, white granulated sugar, monosodium glutamate, spice, the sapidity nucleotide disodium are pressed into formula ingredient,
(6) steam-jacked kettle is heated to pressure 0.2MPA, pours into soybean salad oil, then successively pour into soya sauce, fermented soya bean,
Capsicum, shallot, onion, black pork and various seasonings, jacketed pan pressure are raised to 0.3MPA, stir fry in oil 15 minutes and stop pressure and go out
Pot,
(7) thick chilli sauce after processing is packed into the vial inner cover after disinfection and carries out high temperature high pressure sterilizing,
(8) sterilize after label, case it is for sale.
Embodiment 3
(1) it cleans and drains after shallot, round onions peeling, root, be cut into 1 centimetre or so onion parts, onion parts is fried 45 by amplification beans color oil
Minute, it is spare,
(2) capsicum selects, and AD drying to moisture 15% cuts circle, is put into soybean salad oil and fries 12 minutes, spare,
(3) it is spare to be broken into 2 mm in size after weighing proportionally for fermented soya bean,
(4) black pork stirs fry in oil 6 minutes after dicing, spare,
(5) white sesameseed, edible salt, white granulated sugar, monosodium glutamate, spice, the sapidity nucleotide disodium are pressed into formula ingredient,
(6) steam-jacked kettle is heated to pressure 0.25MPA, pours into soybean salad oil, then successively pours into soya sauce, beans
Fermented soya beans, salted or other wise, capsicum, shallot, onion, black pork and various seasonings, jacketed pan pressure are raised to 0.35MPA, stir fry in oil 17 minutes and stop pressure
It takes the dish out of the pot,
(7) thick chilli sauce after processing is packed into the vial inner cover after disinfection and carries out high temperature high pressure sterilizing,
(8) sterilize after label, case it is for sale.
The product of embodiment 1-3 is carried out to taste test and shelf life test, the results are shown in Table 1.
| Embodiment | Mouthfeel | Taste | Viscosity | Storage period |
| Embodiment 1 | Smooth in taste | It gives off a strong fragrance | Well | 18 months |
| Embodiment 2 | Smooth in taste | It gives off a strong fragrance | Well | 18 months |
| Embodiment 3 | Smooth in taste | It gives off a strong fragrance | Well | 18 months |
The storage life that the black pork sauce of the shallot that the present invention makes can achieve thick chilli sauce without adding other preservatives both is wanted
It asks and the good smooth in taste of viscosity, gives off a strong fragrance, Product Green health is full of nutrition.
Claims (2)
1. a kind of black pork sauce of shallot, it is characterised in that: including the component and weight percent content of the black pork sauce of shallot
For,
2. a kind of preparation method of the black pork sauce of shallot according to claim 1, it is characterised in that: including,
(1) it cleans and drains after shallot, round onions peeling, root, be cut into 1 centimetre or so onion parts, onion parts is fried 35-45 points by amplification beans color oil
Clock, it is spare,
(2) capsicum selects, and AD drying to moisture 10-15% cuts circle, is put into soybean salad oil and fries 8-12 minutes, spare,
(3) it is spare to be broken into 2 mm in size after weighing proportionally for fermented soya bean,
(4) black pork stirs fry in oil 4-6 minutes after dicing, spare,
(5) white sesameseed, edible salt, white granulated sugar, monosodium glutamate, spice, the sapidity nucleotide disodium are pressed into formula ingredient,
(6) steam-jacked kettle is heated to pressure 0.15-0.25MPA, pours into soybean salad oil, then successively pours into soya sauce, beans
Fermented soya beans, salted or other wise, capsicum, shallot, onion, black pork and various seasonings, jacketed pan pressure are raised to 0.25-0.35MPA, and the 12-17 that stirs fry in oil points
Clock stops pressure and takes the dish out of the pot,
(7) thick chilli sauce after processing is packed into the vial inner cover after disinfection and carries out high temperature high pressure sterilizing,
(8) sterilize after label, case it is for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910495840.2A CN110140941A (en) | 2019-06-10 | 2019-06-10 | A kind of black pork sauce of shallot and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910495840.2A CN110140941A (en) | 2019-06-10 | 2019-06-10 | A kind of black pork sauce of shallot and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140941A true CN110140941A (en) | 2019-08-20 |
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ID=67590811
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910495840.2A Pending CN110140941A (en) | 2019-06-10 | 2019-06-10 | A kind of black pork sauce of shallot and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772898A (en) * | 2021-01-15 | 2021-05-11 | 蚌埠学院 | Sheepskin sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463630A (en) * | 2002-06-12 | 2003-12-31 | 刘洪英 | Spicy meat paste and method for making same |
| CN107348472A (en) * | 2017-08-28 | 2017-11-17 | 陈中发 | A kind of formula and its production technology of shallot pork sauce |
-
2019
- 2019-06-10 CN CN201910495840.2A patent/CN110140941A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463630A (en) * | 2002-06-12 | 2003-12-31 | 刘洪英 | Spicy meat paste and method for making same |
| CN107348472A (en) * | 2017-08-28 | 2017-11-17 | 陈中发 | A kind of formula and its production technology of shallot pork sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772898A (en) * | 2021-01-15 | 2021-05-11 | 蚌埠学院 | Sheepskin sauce and preparation method thereof |
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Application publication date: 20190820 |