CN110692992A - Preparation method of universal pickled pepper seasoning - Google Patents
Preparation method of universal pickled pepper seasoning Download PDFInfo
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- CN110692992A CN110692992A CN201911087944.6A CN201911087944A CN110692992A CN 110692992 A CN110692992 A CN 110692992A CN 201911087944 A CN201911087944 A CN 201911087944A CN 110692992 A CN110692992 A CN 110692992A
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- pepper
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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
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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
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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 preparation method of a universal pickled pepper seasoning, which comprises the following raw materials in parts by weight: 37.5 jin of wild pepper, 22.5 jin of green capsicum frutescens, 15 jin of red capsicum frutescens, 10 jin of water, 8 jin of edible vegetable oil, 1.5 jin of old ginger, 1.5 jin of garlic, 1 jin of spice, 1 jin of edible salt, 0.5 jin of green pepper, 0.8 jin of chicken essence, 0.7 jin of monosodium glutamate and 0.1 jin of potassium sorbate. The preparation method of the universal pickled pepper seasoning is characterized in that the sauce prepared by using a non-chemical preparation method to prepare the wild pepper, the green millet pepper, the red millet pepper, water, edible vegetable oil, the old ginger, the garlic, the spice, the edible salt, the green pepper jin, the chicken essence, the monosodium glutamate and the potassium sorbate according to a specific weight proportion contains less chemical food additives, the original taste of various food materials is kept, the sauce is more convenient to be packaged in bags or bottles for use by people, and can be used as a universal product of the spicy seasoning, and the integral chili product can promote gastrointestinal peristalsis and is beneficial to digestion.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a method for preparing universal pickled pepper seasoning.
Background
The seasoning is an auxiliary product for preparing food and the like. It includes various single seasonings of soy sauce, salt, sauce taste, etc. and compound seasonings of chicken essence seasoning, etc. The seasonings comprise the following components: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc.
The seasoning is a general name of natural plant spices such as anise, pepper, cassia bark, dried orange peel and the like, and the compound spice is also called as the seasoning. In china, seasoning and seasoning are not usually a concept, and seasoning includes soy sauce, oyster sauce, monosodium glutamate, chicken essence, and seasoning.
The existing seasoning is single in function and taste on the whole, and people can have better taste due to proper spicy and hot taste, so that people can have better experience when having meals, the existing non-chemical additives cannot well achieve the effect, the original food loses the original taste due to the use of excessive food additives, the existing people increasingly pursue the original taste of the food and the food in the original place, and most of the existing seasoning cannot meet the requirement, so that the universal pickled pepper seasoning and the preparation method thereof are urgently needed.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for preparing universal pickled pepper seasoning, which solves the problems in the background art.
(II) technical scheme
In order to achieve the above purposes, the technical scheme adopted by the invention is as follows: the preparation method of the universal pickled pepper seasoning comprises the following raw materials in parts by weight: 37.5 jin of wild pepper, 22.5 jin of green capsicum frutescens, 15 jin of red capsicum frutescens, 10 jin of water, 8 jin of edible vegetable oil, 1.5 jin of old ginger, 1.5 jin of garlic, 1 jin of spice, 1 jin of edible salt, 0.5 jin of green pepper, 0.8 jin of chicken essence, 0.7 jin of monosodium glutamate and 0.1 jin of potassium sorbate, and the preparation method of the universal pickled pepper seasoning comprises the following steps:
a. removing excessive branches of fresh rodchilli, green millet pepper and red millet pepper according to the weight parts, cleaning, peeling garlic, and cleaning.
b. And (b) soaking the raw materials treated in the step (a) for 60-80 minutes, fishing out the raw materials, draining, putting the raw materials into a crusher, and crushing the raw materials.
c. B, putting a certain weight part of edible vegetable oil into a pot, putting the raw materials obtained in the step b together with water, old ginger, spice, edible salt, green pepper, chicken essence, monosodium glutamate and potassium sorbate into the pot, stirring, heating to 105 ℃, and turning off the fire for cooling.
d. And c, bottling or bagging the seasoning obtained by stirring and heating in the step c to obtain a sauce bag or a bottled sauce.
Preferably, the edible vegetable oil is salad oil of golden dragon fish.
Preferably, the rod-shaped pepper, the green and millet peppers, the red millet and the garlic which are soaked and controlled to be clean in the step b are crushed into 50-70 meshes.
Preferably, the water control in the step b is carried out naturally in the water control time, and the required time is 30-50 minutes.
(III) advantageous effects
The invention has the beneficial effects that:
the preparation method of the universal pickled pepper seasoning comprises the steps of preparing the wild pepper, the green millet pepper, the red millet pepper, water, edible vegetable oil, the old ginger, the garlic, the spice, the edible salt, the green pepper jin, the chicken essence, the monosodium glutamate and the potassium sorbate according to a specific weight proportion by adopting a non-chemical preparation method to prepare the sauce, less chemical food additives are contained, the original taste of various food materials is kept, the prepared sauce can have better taste through the proportion of the various food materials, the sauce is more convenient to be packaged or bottled for people to use, and can be used as a universal product of the spicy seasoning, the integral chili product can promote gastrointestinal peristalsis and is beneficial to digestion.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the preparation method of the universal pickled pepper seasoning is characterized by comprising the following steps: the universal pickled pepper seasoning comprises the following raw materials in parts by weight: 37.5 jin of wild pepper, 22.5 jin of green capsicum frutescens, 15 jin of red capsicum frutescens, 10 jin of water, 8 jin of edible vegetable oil, 1.5 jin of old ginger, 1.5 jin of garlic, 1 jin of spice, 1 jin of edible salt, 0.5 jin of green pepper, 0.8 jin of chicken essence, 0.7 jin of monosodium glutamate and 0.1 jin of potassium sorbate, and the edible vegetable oil is salad oil of goldfish.
Example one
The preparation method of the universal pickled pepper seasoning comprises the following steps:
a. removing excessive branches of fresh rodchilli, green millet pepper and red millet pepper according to the weight parts and cleaning, peeling garlic and cleaning;
b. and c, soaking the raw materials treated in the step a for 60 minutes, fishing out the raw materials, draining water, naturally placing and draining the raw materials for 30 minutes, and then putting the raw materials into a crusher together to be crushed into 50 meshes.
c. B, putting a certain weight part of edible vegetable oil into a pot, putting the raw materials obtained in the step b together with water, old ginger, spice, edible salt, green pepper, chicken essence, monosodium glutamate and potassium sorbate into the pot, stirring, heating to 105 ℃, and then turning off the fire for cooling;
d. and c, bottling or bagging the seasoning obtained by stirring and heating in the step c to obtain a sauce bag or a bottled sauce.
Example two
The preparation method of the universal pickled pepper seasoning comprises the following steps:
a. removing excessive branches of fresh rodchilli, green millet pepper and red millet pepper according to the weight parts and cleaning, peeling garlic and cleaning;
b. and (b) soaking the raw materials treated in the step (a) for 70 minutes, fishing out the raw materials, draining water, naturally placing and draining the raw materials for 40 minutes, and then putting the raw materials into a crusher together to be crushed into 60 meshes.
c. B, putting a certain weight part of edible vegetable oil into a pot, putting the raw materials obtained in the step b together with water, old ginger, spice, edible salt, green pepper, chicken essence, monosodium glutamate and potassium sorbate into the pot, stirring, heating to 105 ℃, and then turning off the fire for cooling;
d. and c, bottling or bagging the seasoning obtained by stirring and heating in the step c to obtain a sauce bag or a bottled sauce.
EXAMPLE III
The preparation method of the universal pickled pepper seasoning comprises the following steps:
a. removing excessive branches of fresh rodchilli, green millet pepper and red millet pepper according to the weight parts and cleaning, peeling garlic and cleaning;
b. and (b) soaking the raw materials treated in the step (a) for 80 minutes, fishing out the raw materials, draining water, naturally placing and draining the raw materials for 50 minutes, and then putting the raw materials into a crusher to be crushed into 70 meshes together.
c. B, putting a certain weight part of edible vegetable oil into a pot, putting the raw materials obtained in the step b together with water, old ginger, spice, edible salt, green pepper, chicken essence, monosodium glutamate and potassium sorbate into the pot, stirring, heating to 105 ℃, and then turning off the fire for cooling;
d. and c, bottling or bagging the seasoning obtained by stirring and heating in the step c to obtain a sauce bag or a bottled sauce.
The above-mentioned embodiments, objects, technical solutions and advantages of the present invention are further described in detail, it should be understood that the above-mentioned embodiments are only illustrative of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The preparation method of the universal pickled pepper seasoning is characterized by comprising the following steps: the universal pickled pepper seasoning comprises the following raw materials in parts by weight: 37.5 jin of wild pepper, 22.5 jin of green capsicum frutescens, 15 jin of red capsicum frutescens, 10 jin of water, 8 jin of edible vegetable oil, 1.5 jin of old ginger, 1.5 jin of garlic, 1 jin of spice, 1 jin of edible salt, 0.5 jin of green pepper, 0.8 jin of chicken essence, 0.7 jin of monosodium glutamate and 0.1 jin of potassium sorbate, and the preparation method of the universal pickled pepper seasoning comprises the following steps:
a. removing excessive branches of fresh rodchilli, green millet pepper and red millet pepper according to the weight parts and cleaning, peeling garlic and cleaning;
b. b, soaking the raw materials processed in the step a for 60-80 minutes, fishing out the raw materials, draining, putting the raw materials into a crusher, and crushing;
c. b, putting a certain weight part of edible vegetable oil into a pot, putting the raw materials obtained in the step b together with water, old ginger, spice, edible salt, green pepper, chicken essence, monosodium glutamate and potassium sorbate into the pot, stirring, heating to 105 ℃, and then turning off the fire for cooling;
d. and c, bottling or bagging the seasoning obtained by stirring and heating in the step c to obtain a sauce bag or a bottled sauce.
2. The method for preparing universal pickled pepper seasoning according to claim 1, wherein the method comprises the following steps: the edible vegetable oil is salad oil of Syngnathus.
3. The method for preparing universal pickled pepper seasoning according to claim 1, wherein the method comprises the following steps: and in the step b, when the wild pepper, the green capsicum frutescens, the red millet and the garlic which are soaked and controlled to be clean are smashed, the wild pepper, the green capsicum frutescens, the red millet and the garlic need to be smashed into 50-70 meshes.
4. The method for preparing universal pickled pepper seasoning according to claim 1, wherein the method comprises the following steps: and c, naturally placing and controlling the water in the step b when the water is controlled to be clean, wherein the required time is 30-50 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911087944.6A CN110692992A (en) | 2019-11-08 | 2019-11-08 | Preparation method of universal pickled pepper seasoning |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911087944.6A CN110692992A (en) | 2019-11-08 | 2019-11-08 | Preparation method of universal pickled pepper seasoning |
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| CN110692992A true CN110692992A (en) | 2020-01-17 |
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| CN201911087944.6A Pending CN110692992A (en) | 2019-11-08 | 2019-11-08 | Preparation method of universal pickled pepper seasoning |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283769A (en) * | 2008-04-28 | 2008-10-15 | 王�华 | Red pepper food and its preparation method using salted fresh red pepper as main material |
| CN105995917A (en) * | 2016-05-12 | 2016-10-12 | 四川农业大学 | Pickled chili sauce and making method thereof |
| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology thereof |
| CN106722547A (en) * | 2016-11-25 | 2017-05-31 | 贵州旭阳食品（集团）有限公司 | A kind of preparation method of pickled peppers |
| CN107647372A (en) * | 2016-07-26 | 2018-02-02 | 海南罗牛山调味品有限公司 | A kind of millet starch sauce and preparation method thereof |
-
2019
- 2019-11-08 CN CN201911087944.6A patent/CN110692992A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283769A (en) * | 2008-04-28 | 2008-10-15 | 王�华 | Red pepper food and its preparation method using salted fresh red pepper as main material |
| CN105995917A (en) * | 2016-05-12 | 2016-10-12 | 四川农业大学 | Pickled chili sauce and making method thereof |
| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology thereof |
| CN107647372A (en) * | 2016-07-26 | 2018-02-02 | 海南罗牛山调味品有限公司 | A kind of millet starch sauce and preparation method thereof |
| CN106722547A (en) * | 2016-11-25 | 2017-05-31 | 贵州旭阳食品（集团）有限公司 | A kind of preparation method of pickled peppers |
Non-Patent Citations (1)
| Title |
|---|
| 沈祖耀: "辣椒系列调味品的制作", 《江苏调味副食品》 * |
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Application publication date: 20200117 |