CN111011828A - Chili sauce and preparation method thereof - Google Patents
Chili sauce and preparation method thereof Download PDFInfo
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- CN111011828A CN111011828A CN201911411967.8A CN201911411967A CN111011828A CN 111011828 A CN111011828 A CN 111011828A CN 201911411967 A CN201911411967 A CN 201911411967A CN 111011828 A CN111011828 A CN 111011828A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 25
- 235000004611 garlic Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 21
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 21
- 235000011477 liquorice Nutrition 0.000 claims abstract description 21
- 241001127714 Amomum Species 0.000 claims abstract description 20
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 20
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000268590 Euryale ferox Species 0.000 claims abstract description 12
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241000159443 Myrcia Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000009924 canning Methods 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 241000722363 Piper Species 0.000 claims description 3
- 241000758706 Piperaceae Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000463 material Substances 0.000 description 13
- 240000007232 Illicium verum Species 0.000 description 8
- 235000008227 Illicium verum Nutrition 0.000 description 8
- 238000010009 beating Methods 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000010792 warming Methods 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
- 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
- A23L27/14—Dried spices
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides chilli sauce which is prepared from the following raw materials in parts by weight: 4000-6000 parts of pepper, 500-1000 parts of garlic, 2000-3000 parts of water, 10-30 parts of anise, 10-30 parts of cassia bark, 4-6 parts of myrcia, 10-30 parts of liquorice, 3-5 parts of tsaoko amomum fruit, 100-200 parts of white sugar, 400-600 parts of soy sauce, 4-6 parts of chicken essence, 200-300 parts of salt and 200-400 parts of gordon euryale seed powder. The chili sauce has short fermentation time, only needs one to two weeks, shortens the preparation period of the water-made chili sauce, and is beneficial to industrial production.
Description
Technical Field
The invention relates to the technical field of seasonings, and particularly relates to chili sauce and a preparation method thereof.
Background
The chili sauce is a sauce material prepared from chili, and is a common seasoning on a dining table. There are two kinds of products, oil production and water production, which are most suitable for Hunan. The oil is prepared from oleum Sesami and Capsici fructus, and has bright red color, and a layer of oleum Sesami floats on the oil, so it is easy to store. The water is prepared from water and Capsici fructus, and has bright red color, and Bulbus Allii, rhizoma Zingiberis recens, sugar, and salt can be stored for a long time, and the taste is delicious. However, the preparation and fermentation time of the water-made chili sauce on the market is long at present, which is not beneficial to industrialized production.
Disclosure of Invention
In order to make up for the defects in the prior art, the invention provides the chili sauce which is short in preparation time and beneficial to industrial production.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the chili sauce is prepared from the following raw materials in parts by weight: 4000-6000 parts of pepper, 500-1000 parts of garlic, 2000-3000 parts of water, 10-30 parts of anise, 10-30 parts of cassia bark, 4-6 parts of myrcia, 10-30 parts of liquorice, 3-5 parts of tsaoko amomum fruit, 100-200 parts of white sugar, 400-600 parts of soy sauce, 4-6 parts of chicken essence, 200-300 parts of salt and 200-400 parts of gordon euryale seed powder.
As a specific embodiment, the chili sauce is prepared from the following raw materials, by weight, 4000 parts of chili, 500 parts of garlic, 2000 parts of water, 10 parts of star anise, 10 parts of cassia bark, 4 parts of bay leaves, 10 parts of liquorice, 3 parts of tsaoko amomum fruits, 200 parts of white sugar, 400 parts of soy sauce, 4 parts of chicken essence, 200 parts of salt and 200 parts of gordon euryale seed powder.
As a specific embodiment, the chili sauce is prepared from the following raw materials, by weight, 5000 parts of chili, 800 parts of garlic, 2500 parts of water, 20 parts of anise, 20 parts of cassia bark, 5 parts of bay leaves, 20 parts of liquorice, 4 parts of tsaoko amomum fruits, 150 parts of white sugar, 500 parts of soy sauce, 5 parts of chicken essence, 250 parts of salt and 300 parts of gordon euryale seed powder.
As a specific embodiment, the chili sauce is prepared from 6000 parts of chili, 1000 parts of garlic, 3000 parts of water, 30 parts of star anise, 30 parts of cassia bark, 6 parts of bay leaves, 30 parts of liquorice, 6 parts of tsaoko amomum fruits, 300 parts of white sugar, 600 parts of soy sauce, 6 parts of chicken essence, 300 parts of salt and 400 parts of gordon euryale seed powder.
The invention also provides a preparation method of the chili sauce, which comprises the following steps:
s1, preparing the chili and the garlic into mixed powder according to the parts by weight;
s2, decocting the water, the anise, the cassia, the bay leaves, the liquorice, the tsaoko amomum fruits, the white sugar, the soy sauce, the chicken essence and the salt for 40-50 minutes to obtain sauce, fishing out undissolved raw materials, adding 500 parts by weight of water into the starch for uniformly stirring, adding the starch into the sauce for thickening, and turning off the fire to cool the sauce;
s3, fully stirring the mixed powder and the sauce;
s4, canning the mixture stirred in the step S3 and naturally fermenting for 7-15 days.
Further, in the step S1, the pepper needs to be pedicle removed, the garlic needs to be peeled, and both need to be cleaned and dried.
Further, in the step S2, the method for decocting the sauce includes boiling the sauce with strong fire, and then decocting the sauce with slow fire.
Further, in the step S4, the time for the natural fermentation is 7 days in summer and 15 days in winter.
Compared with the prior art, the invention has the following beneficial technical effects:
according to the chili sauce, the color, the taste and the flavor of the chili sauce are greatly improved through the interaction of various spices, the added tsaoko can improve the effects of warming spleen and stomach, relieving dyspepsia and guiding qi of the chili sauce, the liquorice can adjust the flavor of various raw materials, and the pungency of the chili sauce is reduced, so that the chili sauce can meet the requirements of people in different regions.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
Example 1
The invention provides chilli sauce which is prepared from the following raw materials in parts by weight: 4000 g of hot pepper, 500 g of garlic, 2000 g of water, 10 g of anise, 10 g of cassia bark, 4 g of bay leaf, 10 g of liquorice, 3 g of tsaoko amomum fruit, 200 g of white sugar, 400 g of soy sauce, 4 g of chicken essence, 200 g of salt and 200 g of gordon euryale seed powder.
The preparation method of the chili sauce comprises the following steps:
(1) removing stems of hot peppers and peeling garlic, cleaning the hot peppers and the garlic, drying the hot peppers and the garlic in the air, and then beating the two into mixed powder.
(2) Decocting water, star anise, cassia bark, bay leaves, liquorice, tsaoko amomum fruits, white sugar, soy sauce, chicken essence and salt for about 45 minutes, boiling the materials with big fire and then slowly decocting the materials with small fire, fishing out undissolved materials of the star anise, the cassia bark, the bay leaves, the liquorice, the tsaoko amomum fruits and the like after decocting the materials to obtain sauce, adding 500 g of water into the starch for uniformly stirring, adding the starch to the sauce for thickening, and turning off the fire to cool the sauce.
(3) Adding the sauce obtained in the step 2 into the mixed powder obtained in the step 1 and fully stirring to obtain a mixture.
(4) And (4) canning the mixture obtained in the step (3) and naturally fermenting for one week in summer and half a month in winter to achieve the optimal edible period.
Example 2
The invention provides chilli sauce which is prepared from the following raw materials in parts by weight: 5000 grams of hot pepper, 800 grams of garlic, 2500 grams of water, 20 grams of anise, 20 grams of cassia bark, 5 grams of bay leaf, 20 grams of liquorice, 4 grams of tsaoko amomum fruit, 150 grams of white sugar, 500 grams of soy sauce, 5 grams of chicken essence, 250 grams of salt and 300 grams of gordon euryale seed powder.
The preparation method of the chili sauce comprises the following steps:
(1) removing stems of hot peppers and peeling garlic, cleaning the hot peppers and the garlic, drying the hot peppers and the garlic in the air, and then beating the two into mixed powder.
(2) Decocting water, star anise, cassia bark, bay leaves, liquorice, tsaoko amomum fruits, white sugar, soy sauce, chicken essence and salt for about 45 minutes, boiling the materials with big fire and then slowly decocting the materials with small fire, fishing out undissolved materials of the star anise, the cassia bark, the bay leaves, the liquorice, the tsaoko amomum fruits and the like after decocting the materials to obtain sauce, adding 500 g of water into the starch for uniformly stirring, adding the starch to the sauce for thickening, and turning off the fire to cool the sauce.
(3) Adding the sauce obtained in the step 2 into the mixed powder obtained in the step 1 and fully stirring to obtain a mixture.
(4) And (4) canning the mixture obtained in the step (3) and naturally fermenting for one week in summer and half a month in winter to achieve the optimal edible period.
Example 3
The invention provides chilli sauce which is prepared from the following raw materials in parts by weight: 6000 g of hot pepper, 1000 g of garlic, 3000 g of water, 30 g of anise, 30 g of cassia bark, 6 g of bay leaf, 30 g of liquorice, 6 g of tsaoko amomum fruit, 300 g of white sugar, 600 g of soy sauce, 6 g of chicken essence, 300 g of salt and 400 g of gordon euryale seed powder.
The preparation method of the chili sauce comprises the following steps:
(1) removing stems of hot peppers and peeling garlic, cleaning the hot peppers and the garlic, drying the hot peppers and the garlic in the air, and then beating the two into mixed powder.
(2) Decocting water, star anise, cassia bark, bay leaves, liquorice, tsaoko amomum fruits, white sugar, soy sauce, chicken essence and salt for about 45 minutes, boiling the materials with big fire and then slowly decocting the materials with small fire, fishing out undissolved materials of the star anise, the cassia bark, the bay leaves, the liquorice, the tsaoko amomum fruits and the like after decocting the materials to obtain sauce, adding 500 g of water into the starch for uniformly stirring, adding the starch to the sauce for thickening, and turning off the fire to cool the sauce.
(3) Adding the sauce obtained in the step 2 into the mixed powder obtained in the step 1 and fully stirring to obtain a mixture.
(4) And (4) canning the mixture obtained in the step (3) and naturally fermenting for one week in summer and half a month in winter to achieve the optimal edible period.
Although the present invention has been described in detail with reference to the embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (8)
1. The chili sauce is characterized by comprising the following raw materials in parts by weight: 4000-6000 parts of pepper, 500-1000 parts of garlic, 2000-3000 parts of water, 10-30 parts of anise, 10-30 parts of cassia bark, 4-6 parts of myrcia, 10-30 parts of liquorice, 3-5 parts of tsaoko amomum fruit, 100-200 parts of white sugar, 400-600 parts of soy sauce, 4-6 parts of chicken essence, 200-300 parts of salt and 200-400 parts of gordon euryale seed powder.
2. The chili sauce as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 4000 parts of hot pepper, 500 parts of garlic, 2000 parts of water, 10 parts of anise, 10 parts of cassia bark, 4 parts of myrcia, 10 parts of liquorice, 3 parts of tsaoko amomum fruit, 200 parts of white sugar, 400 parts of soy sauce, 4 parts of chicken essence, 200 parts of salt and 200 parts of gordon euryale seed powder.
3. The chili sauce as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 5000 parts of hot pepper, 800 parts of garlic, 2500 parts of water, 20 parts of anise, 20 parts of cassia bark, 5 parts of myrcia, 20 parts of liquorice, 4 parts of tsaoko amomum fruit, 150 parts of white sugar, 500 parts of soy sauce, 5 parts of chicken essence, 250 parts of salt and 300 parts of gordon euryale seed powder.
4. The chili sauce as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 6000 parts of hot pepper, 1000 parts of garlic, 3000 parts of water, 30 parts of anise, 30 parts of cassia bark, 6 parts of myrcia, 30 parts of liquorice, 6 parts of tsaoko amomum fruit, 300 parts of white sugar, 600 parts of soy sauce, 6 parts of chicken essence, 300 parts of salt and 400 parts of gordon euryale seed powder.
5. A method for preparing a chili paste according to any one of claims 1 to 4, comprising the steps of:
s1, preparing the chili and the garlic into mixed powder according to the parts by weight;
s2, decocting the water, the anise, the cassia, the bay leaves, the liquorice, the tsaoko amomum fruits, the white sugar, the soy sauce, the chicken essence and the salt for 40-50 minutes to obtain sauce, fishing out undissolved raw materials, adding 500 parts by weight of water into the starch for uniformly stirring, adding the starch into the sauce for thickening, and turning off the fire to cool the sauce;
s3, fully stirring the mixed powder and the sauce;
s4, canning the mixture stirred in the step S3 and naturally fermenting for 7-15 days.
6. The method for preparing a chili paste according to claim 5, wherein: in the step S1, the peppers need to be pedicle-removed, the garlic needs to be peeled, and both need to be cleaned and dried in the air.
7. The method for preparing a chili paste according to claim 6, wherein: in the step S2, the method for decocting the sauce comprises the steps of boiling with big fire and then decocting with slow fire.
8. The method for preparing a chili paste according to claim 7, wherein: in the step S4, the natural fermentation time is 7 days in summer and 15 days in winter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911411967.8A CN111011828A (en) | 2019-12-31 | 2019-12-31 | Chili sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911411967.8A CN111011828A (en) | 2019-12-31 | 2019-12-31 | Chili sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011828A true CN111011828A (en) | 2020-04-17 |
Family
ID=70197596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911411967.8A Pending CN111011828A (en) | 2019-12-31 | 2019-12-31 | Chili sauce and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111011828A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262738A (en) * | 2016-08-27 | 2017-01-04 | 杨璐 | A kind of chilli beans |
| CN107440073A (en) * | 2017-08-29 | 2017-12-08 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN109222049A (en) * | 2018-09-11 | 2019-01-18 | 四川省郫县豆瓣股份有限公司 | A kind of pericarpium zanthoxyli schinifolii flavor chilli sauce and preparation method thereof |
| CN109480265A (en) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of fermented type day green pepper thick chilli sauce and preparation method thereof |
-
2019
- 2019-12-31 CN CN201911411967.8A patent/CN111011828A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262738A (en) * | 2016-08-27 | 2017-01-04 | 杨璐 | A kind of chilli beans |
| CN107440073A (en) * | 2017-08-29 | 2017-12-08 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN109222049A (en) * | 2018-09-11 | 2019-01-18 | 四川省郫县豆瓣股份有限公司 | A kind of pericarpium zanthoxyli schinifolii flavor chilli sauce and preparation method thereof |
| CN109480265A (en) * | 2018-11-26 | 2019-03-19 | 遵义市刘胡子食品有限公司 | A kind of fermented type day green pepper thick chilli sauce and preparation method thereof |
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Application publication date: 20200417 |
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