CN110292164A - A kind of thick chilli sauce and its processing technology of separating dry space from moist space - Google Patents
A kind of thick chilli sauce and its processing technology of separating dry space from moist space Download PDFInfo
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- CN110292164A CN110292164A CN201910737177.2A CN201910737177A CN110292164A CN 110292164 A CN110292164 A CN 110292164A CN 201910737177 A CN201910737177 A CN 201910737177A CN 110292164 A CN110292164 A CN 110292164A
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- wet feed
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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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Abstract
The present invention discloses the thick chilli sauce and its processing technology of a kind of separating dry space from moist space: every 100g thick chilli sauce includes 65g siccative, 15~20g water phase wet feed A and 15~20g oil phase wet feed B, three's independent packaging；The siccative is by pimiento, honey, salt and special-shaped lactic acid bacteria by 10:(0.5~1.5): (0.1~0.2): (0.05~0.1) quality is obtained than mixed fermentation, high-temperature steam boiling, low temperature drying；The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 0.5~1%, dried scallop powder 0.5~1%, 5'- the sapidity nucleotide disodium 0.5~1%, sucrose 2~5%, xanthan gum 1.5~2%, water 90~95%；The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 50~55%, peanut oil 40~41%, oiliness chilli extract 0.05~0.1%, white sesameseed 0.95~1.9%, fragrance 4~5%.The present invention is for the first time by thick chilli sauce siccative and wet feed separation, independent packaging, and in market circulation in the form of being separated by solid-liquid separation, consumer can carry out personalized allotment according to personal taste, eating requirements, also effectively extend the holding time of thick chilli sauce when edible.
Description
Technical field
The invention belongs to thick chilli sauce preparation technical fields, and in particular to a kind of thick chilli sauce and its processing work of separating dry space from moist space
Skill.
Background technique
Thick chilli sauce is the sauce made of capsicum, is divided into oil system and two kinds of water system, is flavouring common on dining table.Oil system
Thick chilli sauce is that the capsaicine in capsicum is endured out using high temperature using edible oil as carrier；Water thick chilli sauce is utilized using water as carrier
Lactobacillus-fermented capsicum.No matter oil thick chilli sauce or water thick chilli sauce, be all to be sold in the form of solid-liquid is integrated, mouth
Taste is single and fixed, can only cater to the eating requirements of a kind of people, and consumer cannot carry out personalized choosing according to different eating habits
It selects, such as the universal heavy oil of commercially available oil thick chilli sauce, geavy salt, weight are peppery, weight fiber crops, are had a preference for by weight taste crowd, it is uncomfortable to one's taste
Thin crowd is edible；Secondly, solid-liquid integration thick chilli sauce is not easy to store and transport, such as water thick chilli sauce can mention for microorganism
Putrid and deteriorated problem easily occurs, shelf life is shorter in the case where external condition is suitable for for sufficient nutriment and moisture.
Therefore, the thick chilli sauce for developing a kind of separating dry space from moist space is a technical problem to be solved urgently.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of thick chilli sauce of separating dry space from moist space and its add
Work technique.
Technical solution of the present invention is summarized as follows:
A kind of thick chilli sauce of separating dry space from moist space: every 100g thick chilli sauce include 65g siccative, 15~20g water phase wet feed A and 15~
20g oil phase wet feed B, siccative, water phase wet feed A and oil phase wet feed B are separately packed, eat when, according to personal taste, eating requirements into
Row mixing preparation；
The siccative is by pimiento, honey, salt and special-shaped lactic acid bacteria mixed fermentation, high-temperature steam boiling, low temperature drying
It obtains；Pimiento, honey, salt and special-shaped lactic acid bacteria mixing mass ratio be 10:(0.5~1.5): (0.1~0.2): (0.05~
0.1)；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 0.5~1%, dried scallop powder 0.5~
1%, 5'- the sapidity nucleotide disodium 0.5~1%, sucrose 2~5%, xanthan gum 1.5~2%, water 90~95%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 50~55%, peanut oil 40~41%, oil
Property chilli extract 0.05~0.1%, white sesameseed 0.95~1.9%, fragrance 4~5%.
Preferably, the special-shaped lactic acid bacteria is selected from one of cloth lactobacillus, Bifidobacterium, Lactobacillus brevis or more
Kind.
Preferably, the fragrance presses 1:0.5 by Chinese prickly ash, ginger, garlic, illiciumverum, spiceleaf, dried peppermint, pepper, S. haematocheir:
The mass ratio of 0.5:0.2:0.1:0.1:0.4:0.3 mixes.
A kind of processing technology of the thick chilli sauce of separating dry space from moist space, comprising the following steps:
S1: siccative is prepared
A. after pimiento being cleaned, mincing, honey, salt and special-shaped lactic acid bacteria, 30 DEG C of anaerobic fermentations to pH≤4.5 are added；
B. 105~130 DEG C of water vapour boiling 20~30min of tunning are utilized, are allowed to soft glutinous, while lose lactic acid bacteria
It is living, prevent secondary fermentation；
C.70~80 siccative is made to water content≤5% in DEG C low temperature drying tunning；
S2: preparation water phase wet feed A
After boiling is boiled, 50~60 DEG C are cooled to, disodium succinate, dried scallop powder, 5'- the sapidity nucleotide disodium, sugarcane is added
Sugar, stirring and dissolving add xanthan gum, form the water phase wet feed A of stable homogeneous；
S3: oily phase wet feed B is prepared
A. rapeseed oil, peanut oil are mixed, and is heated to 130~160 DEG C, fragrance is added, fries, fragrance sallow to fragrance surface
It overflows, pulls fragrance out, obtain spice oil；
B. 90~95 DEG C are down to oil temperature, white sesameseed is added；
C. 50~55 DEG C are down to oil temperature, oiliness chilli extract is added, stirs evenly, obtains oily phase wet feed B；
S4: packaging: siccative, water phase wet feed A, oil phase wet feed B are independently dispensed.
Beneficial effects of the present invention:
1, the present invention is for the first time by thick chilli sauce siccative and wet feed separation, independent packaging, in market circulation in the form of being separated by solid-liquid separation,
Consumer can carry out personalized allotment according to personal taste, eating requirements, water phase wet feed A mainly assign thick chilli sauce when edible
Delicate flavour and sweet taste, while making siccative rehydration, restore the mouthfeel of the careful succulence of thick chilli sauce, oily phase wet feed B mainly assign capsicum paste flavor,
Peppery, numb feature, weight taste crowd can be according to personal preferences, and appropriate more oily phase wet feed B of addition reduce the dosage of water phase wet feed A,
Light taste crowd can be appropriate to reduce oily phase wet feed B dosage according to personal preference, increases the dosage of water phase wet feed A.
2, separating dry space from moist space of the present invention can also effectively extend the holding time of thick chilli sauce, and up to 2 years or more, siccative contained long shelf-life
Water≤5%, rehydration is good, overcomes that traditional fresh chilli sauce shelf life is short, perishable rotten problem.
3, for the present invention using special-shaped lactobacillus-fermented thick chilli sauce siccative, special-shaped lactic acid bacteria is selected from cloth lactobacillus, short newborn bar
One of bacterium, Bifidobacterium are a variety of, in fermentation process, other than it can generate lactic acid, moreover it is possible to generate ethyl alcohol and acetic acid and
Esters assign the special aromatic odor of thick chilli sauce, promote flavor of chili sauce.
Detailed description of the invention
Fig. 1 is the processing process figure of the thick chilli sauce of separating dry space from moist space.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
Fragrance used in Examples 1 to 5 presses 1:0.5 by Chinese prickly ash, ginger, garlic, illiciumverum, spiceleaf, dried peppermint, pepper, S. haematocheir:
The mass ratio of 0.5:0.2:0.1:0.1:0.4:0.3 mixes.
The processing technology of the thick chilli sauce of Examples 1 to 5 separating dry space from moist space, comprising the following steps:
S1: siccative is prepared
A. after pimiento being cleaned, mincing, honey, salt and special-shaped lactic acid bacteria, 30 DEG C of anaerobic fermentations to pH≤4.5 are added；
B. 120 DEG C of water vapour boiling tunning 30min are utilized, is allowed to soft glutinous, while inactivate lactic acid bacteria, prevents secondary
Fermentation；
C.75 siccative is made to water content≤5% in DEG C low temperature drying tunning；
S2: preparation water phase wet feed A
After boiling is boiled, 55 DEG C are cooled to, disodium succinate, dried scallop powder, 5'- the sapidity nucleotide disodium, sucrose is added, stirs
Dissolution is mixed, xanthan gum is added, forms the water phase wet feed A of stable homogeneous；
S3: oily phase wet feed B is prepared
A. rapeseed oil, peanut oil are mixed, and is heated to 130 DEG C, fragrance is added, fries, fragrance spilling sallow to fragrance surface,
It pulls fragrance out, obtains spice oil；
B. 90 DEG C are down to oil temperature, white sesameseed is added；
C. 50 DEG C are down to oil temperature, oiliness chilli extract is added, stirs evenly, obtains oily phase wet feed B；
S4: packaging: siccative, water phase wet feed A, oil phase wet feed B are independently dispensed, when eating, according to personal taste, edible need
Seek carry out mixing preparation.
Embodiment 1
A kind of thick chilli sauce of separating dry space from moist space: every 100g thick chilli sauce includes that 65g siccative, 15g water phase wet feed A and 20g oil are mutually wet
Expect B；
The siccative is to mix hair by 10:0.5:0.1:0.05 mass ratio with cloth lactobacillus by pimiento, honey, salt
Ferment, high-temperature steam boiling, low temperature drying obtain；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 0.5%, dried scallop powder 0.5%, 5'- are in
Flavor nucleotide disodium 0.5%, sucrose 2%, xanthan gum 1.5%, water 95%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 55%, peanut oil 40%, oiliness chilli extract
0.05%, white sesameseed 0.95%, fragrance 4%.
Embodiment 2
A kind of thick chilli sauce of separating dry space from moist space: every 100g thick chilli sauce includes that 65g siccative, 17g water phase wet feed A and 18g oil are mutually wet
Expect B；
The siccative be by pimiento, honey, salt and Lactobacillus brevis by 10:0.8:0.12:0.06 mass than mixed fermentation,
High-temperature steam boiling, low temperature drying obtain；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 0.6%, dried scallop powder 0.6%, 5'- are in
Flavor nucleotide disodium 0.8%, sucrose 2.5%, xanthan gum 1.5%, water 94%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 54%, peanut oil 40%, oiliness chilli extract
0.05%, white sesameseed 1.45%, fragrance 4.5%.
Embodiment 3
A kind of thick chilli sauce of separating dry space from moist space: every 100g thick chilli sauce includes that 65g siccative, 18g water phase wet feed A and 17g oil are mutually wet
Expect B；
The siccative be by pimiento, honey, salt and special-shaped lactic acid bacteria by 10:1:0.15:0.07 mass than mixed fermentation,
High-temperature steam boiling, low temperature drying obtain；The abnormal shape lactic acid bacteria is mixed by cloth lactobacillus, Bifidobacterium by 2:1 mass ratio
It forms；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 0.8%, dried scallop powder 0.8%, 5'- are in
Flavor nucleotide disodium 0.8%, sucrose 3.6%, xanthan gum 2%, water 92%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 53%, peanut oil 41%, oiliness chilli extract
0.05%, white sesameseed 1.45%, fragrance 4.5%.
Embodiment 4
A kind of thick chilli sauce of separating dry space from moist space: every 100g thick chilli sauce includes that 65g siccative, 20g water phase wet feed A and 15g oil are mutually wet
Expect B；
The siccative is by pimiento, honey, salt and special-shaped lactic acid bacteria by 10:(0.5~1.5): (0.1~0.2):
(0.05~0.1) quality is obtained than mixed fermentation, high-temperature steam boiling, low temperature drying；The abnormal shape lactic acid bacteria is by cloth cream bar
Bacterium, Lactobacillus brevis are mixed by 1:1 mass ratio；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 1%, dried scallop powder 1%, 5'- flavor core
Thuja acid disodium 1%, sucrose 4%, xanthan gum 2%, water 91%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 51%, peanut oil 40%, oiliness chilli extract
0.1%, white sesameseed 1.9%, fragrance 5%.
Embodiment 5
A kind of thick chilli sauce of separating dry space from moist space: every 100g thick chilli sauce includes that 65g siccative, 20g water phase wet feed A and 15g oil are mutually wet
Expect B；
The siccative be by pimiento, honey, salt and special-shaped lactic acid bacteria by 10:1.5:0.2:0.1 mass than mixed fermentation,
High-temperature steam boiling, low temperature drying obtain；The abnormal shape lactic acid bacteria presses 2:1 by cloth lactobacillus, Bifidobacterium, Lactobacillus brevis:
1.5 mass ratioes mix；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 1%, dried scallop powder 1%, 5'- flavor core
Thuja acid disodium 1%, sucrose 5%, xanthan gum 2%, water 90%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 50%, peanut oil 41%, oiliness chilli extract
0.1%, white sesameseed 1.9%, fragrance 5%.
By proper proportion by Examples 1 to 5 siccative, water phase wet feed A, (allotment ratio can basis for oil phase wet feed B mixing preparation
Personal taste is customized, this test, three's dosage is followed successively by 65g, 15g, 10g) thick chilli sauce produced, and to gained capsicum
Sauce is tested for the property, and test result is as shown in the table:
Examples 1 to 5 is for the first time by thick chilli sauce siccative and wet feed separation, independent packaging, in city's field flow in the form of being separated by solid-liquid separation
Logical, consumer can carry out personalized allotment according to personal taste, eating requirements, water phase wet feed A mainly assign capsicum when edible
Sauce delicate flavour and sweet taste, while making siccative rehydration, restore the mouthfeel of the careful succulence of thick chilli sauce, oily phase wet feed B mainly assigns thick chilli sauce
Fragrant, peppery, numb feature, weight taste crowd can be according to personal preferences, and appropriate more oily phase wet feed B of addition reduce the use of water phase wet feed A
Amount, light taste crowd can be appropriate to reduce oily phase wet feed B dosage according to personal preference, increase the dosage of water phase wet feed A.
The form of Examples 1 to 5 thick chilli sauce separating dry space from moist space can also effectively extend the holding time of thick chilli sauce, and long shelf-life reaches
2 years or more, siccative water content≤5%, rehydration was good, overcame that traditional fresh chilli sauce shelf life is short, perishable rotten asks
Topic.
Examples 1 to 5 is selected from cloth lactobacillus, short cream using special-shaped lactobacillus-fermented thick chilli sauce siccative, special-shaped lactic acid bacteria
One of bacillus, Bifidobacterium are a variety of, in fermentation process, other than it can generate lactic acid, moreover it is possible to generate ethyl alcohol and acetic acid
And esters, the special aromatic odor of thick chilli sauce is assigned, flavor of chili sauce is promoted.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (4)
1. a kind of thick chilli sauce of separating dry space from moist space, it is characterised in that: every 100g thick chilli sauce includes 65g siccative, 15~20g water phase wet feed
A and 15~20g oil phase wet feed B, siccative, water phase wet feed A and oil phase wet feed B are separately packed, when eating, according to personal taste, food
Mixing preparation is carried out with demand；
The siccative is obtained by pimiento, honey, salt and special-shaped lactic acid bacteria mixed fermentation, high-temperature steam boiling, low temperature drying；
Pimiento, honey, salt and special-shaped lactic acid bacteria mixing mass ratio be 10:(0.5~1.5): (0.1~0.2): (0.05~0.1)；
The raw material and mass percent of the water phase wet feed A is as follows: disodium succinate 0.5~1%, dried scallop powder 0.5~1%, 5'-
The sapidity nucleotide disodium 0.5~1%, sucrose 2~5%, xanthan gum 1.5~2%, water 90~95%；
The raw material and mass percent of the oil phase wet feed B is as follows: rapeseed oil 50~55%, peanut oil 40~41%, oiliness are peppery
Green pepper essence 0.05~0.1%, white sesameseed 0.95~1.9%, fragrance 4~5%.
2. a kind of thick chilli sauce of separating dry space from moist space according to claim 1, which is characterized in that the abnormal shape lactic acid bacteria is selected from cloth
One of lactobacillus, Bifidobacterium, Lactobacillus brevis are a variety of.
3. a kind of thick chilli sauce of separating dry space from moist space according to claim 1, which is characterized in that the fragrance by Chinese prickly ash, ginger, garlic,
Illiciumverum, spiceleaf, dried peppermint, pepper, S. haematocheir are mixed by the mass ratio of 1:0.5:0.5:0.2:0.1:0.1:0.4:0.3.
4. a kind of processing technology of the thick chilli sauce of separating dry space from moist space, which comprises the following steps:
S1: siccative is prepared
A. after pimiento being cleaned, mincing, honey, salt and special-shaped lactic acid bacteria, 30 DEG C of anaerobic fermentations to pH≤4.5 are added；
B. 105~130 DEG C of water vapour boiling 20~30min of tunning are utilized, are allowed to soft glutinous, while inactivate lactic acid bacteria, are prevented
Only secondary fermentation；
C.70~80 siccative is made to water content≤5% in DEG C low temperature drying tunning；
S2: preparation water phase wet feed A
After boiling is boiled, 50~60 DEG C are cooled to, disodium succinate, dried scallop powder, 5'- the sapidity nucleotide disodium, sucrose is added, stirs
Dissolution is mixed, xanthan gum is added, forms the water phase wet feed A of stable homogeneous；
S3: oily phase wet feed B is prepared
A. rapeseed oil, peanut oil are mixed, and is heated to 130~160 DEG C, fragrance is added, fries sallow to fragrance surface, fragrance overflows
Out, it pulls fragrance out, obtains spice oil；
B. 90~95 DEG C are down to oil temperature, white sesameseed is added；
C. 50~55 DEG C are down to oil temperature, oiliness chilli extract is added, stirs evenly, obtains oily phase wet feed B；
S4: packaging: siccative, water phase wet feed A, oil phase wet feed B are independently dispensed.
Prepare siccative: after pimiento is cleaned, is minced by a., addition honey, salt and special-shaped lactic acid bacteria, 30 DEG C of anaerobic fermentations to pH≤
4.5；B. 105~130 DEG C of water vapour boiling 20~30min of tunning are utilized, are allowed to soft glutinous, while inactivate lactic acid bacteria, are prevented
Only secondary fermentation；C.70~80 siccative is made to water content≤5% in DEG C low temperature drying tunning；
It prepares water phase wet feed A: after boiling is boiled, being cooled to 50~60 DEG C, disodium succinate, dried scallop powder, 5'- flavor nucleosides is added
Acid disodium, sucrose, stirring and dissolving add xanthan gum, form the water phase wet feed A of stable homogeneous；
Oily phase wet feed B:a. mixing rapeseed oil, peanut oil are prepared, and is heated to 130~160 DEG C, fragrance is added, fries to fragrance table
Face is sallow, and fragrance overflows, and pulls fragrance out, obtains spice oil；B. 90~95 DEG C are down to oil temperature, white sesameseed is added；C. to oil temperature
50~55 DEG C are down to, oiliness chilli extract is added, stirs evenly, obtains oily phase wet feed B；
S4: packaging: siccative, water phase wet feed A, oil phase wet feed B are independently dispensed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113826858A (en) * | 2021-11-26 | 2021-12-24 | 山东华畅食品股份有限公司 | Sesame paste hot pot condiment sauce and preparation method thereof |
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