CN111084371A - Hot and spicy sauce and preparation method thereof - Google Patents
Hot and spicy sauce and preparation method thereof Download PDFInfo
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- CN111084371A CN111084371A CN201911362014.7A CN201911362014A CN111084371A CN 111084371 A CN111084371 A CN 111084371A CN 201911362014 A CN201911362014 A CN 201911362014A CN 111084371 A CN111084371 A CN 111084371A
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- parts
- powder
- hot
- oyster
- pleurotus eryngii
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims description 11
- 241000237502 Ostreidae Species 0.000 claims abstract description 71
- 235000020636 oyster Nutrition 0.000 claims abstract description 71
- 239000000843 powder Substances 0.000 claims abstract description 50
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 39
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 25
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 239000006002 Pepper Substances 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 19
- 239000005452 food preservative Substances 0.000 claims abstract description 19
- 235000019249 food preservative Nutrition 0.000 claims abstract description 19
- 235000020939 nutritional additive Nutrition 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 18
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000001728 capsicum frutescens Substances 0.000 claims description 12
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- 239000000413 hydrolysate Substances 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 7
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 6
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 241000007126 Codonopsis pilosula Species 0.000 claims description 6
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- 241000758706 Piperaceae Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000010081 allicin Nutrition 0.000 claims description 6
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 claims description 6
- 235000000484 citronellol Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
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- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 229940041616 menthol Drugs 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000019100 piperine Nutrition 0.000 claims description 6
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 claims description 6
- 229940075559 piperine Drugs 0.000 claims description 6
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 claims description 6
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- 239000000126 substance Substances 0.000 abstract description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
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- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229960003080 taurine Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000009413 insulation Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241001643642 Viticis Species 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical group [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a hot and spicy sauce which comprises the following raw materials in parts by weight: 50-75 parts of red-line pepper, 25-35 parts of chilli powder, 40-60 parts of broad bean paste, 80-120 parts of vegetable oil, 10-15 parts of pleurotus eryngii, 5-8 parts of flavoring agents, 8-15 parts of oyster juice, 6-12 parts of garlic, 3-5 parts of nutritional additives and 2-4 parts of natural food preservatives. The invention is a pure natural green food, is fresh and fragrant, is added with pleurotus eryngii which contains a large amount of protein, vitamins and trace elements, is added with oyster juice which contains rich protein, polysaccharide, taurine, amino acid, carbohydrate, mineral substances, trace elements and other nutrient substances, and has the functions of reducing blood sugar, protecting liver and regulating human immunity; meanwhile, various food materials are compounded and matched, so that the nutrition is more comprehensive and balanced, the seasoning is suitable for daily dish cooking, the freshness improving effect is good, and the prepared dish is good in color, aroma, taste and taste. The hot and spicy sauce can promote appetite, improve digestion and dispel cold.
Description
Technical Field
The invention belongs to the technical field of deep processing of food, and particularly relates to a hot and spicy sauce and a preparation method thereof.
Background
The sauce originated in China and had a long history. Most sauces are pasty seasonings processed from beans, wheat flour, fruits, meat, fish and shrimp and the like serving as main raw materials. The sauce is a common seasoning for people to make delicacies, and a plurality of kinds of sauce can be directly eaten, such as fish sauce, meat sauce, chilli sauce and jam, which are well favored by consumers. With the improvement of living standard of people, the requirements of people on high-quality food are higher and higher, and people want delicious taste and nutrition and sanitation for the food which is eaten, so that the food which is nutrient, healthy or purely natural is gradually the trend of food development.
The hot and spicy sauce is the most popular one of the hot sauces, and mainly has the advantages of strong sauce flavor, thick sauce and meat, mellow taste and spicy taste. Has effects of promoting appetite, invigorating spleen, regulating qi, dispersing stagnated liver qi, resolving food stagnation, promoting appetite, and improving immunity. At present, beef is added into the existing hot and spicy sauce to enhance the taste of the hot and spicy sauce, but the taste of the hot and spicy sauce is affected because the beef in the hot and spicy sauce is dry and hard in mouth, essence, spice, pigment or other hot and spicy sauce is added into the hot and spicy sauce which is produced at present, and preservative is added for prolonging the shelf life and is harmful to the health of human bodies after long-term eating.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a hot and spicy sauce and a preparation method thereof, so as to solve the technical problems.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the hot and spicy sauce comprises the following raw materials in parts by weight: 50-75 parts of red-line pepper, 25-35 parts of chilli powder, 40-60 parts of broad bean paste, 80-120 parts of vegetable oil, 10-15 parts of pleurotus eryngii, 5-8 parts of flavoring agents, 8-15 parts of oyster juice, 6-12 parts of garlic, 3-5 parts of nutritional additives and 2-4 parts of natural food preservatives.
Further, the flavoring agent comprises the following raw materials in parts by weight: 7-10 parts of white granulated sugar, 0.5-1.0 part of monosodium glutamate, 5-8 parts of yellow wine, 2-4 parts of salt, 1-3 parts of pepper powder and 0.5-1.0 part of zanthoxylum oil.
Further, the natural food preservative comprises the following raw materials in parts by weight: 2-5 parts of allicin, 2-4 parts of piperine, 0.1-0.3 part of vitamin E, 0.3-0.6 part of citronellol and 0.4-0.7 part of menthol.
Further, the nutritional additive comprises the following raw materials in parts by weight: 8-15 parts of protein powder, 3-5 parts of almond powder, 2-4 parts of kudzu root powder, 3-5 parts of codonopsis pilosula powder and 4-6 parts of mushroom powder.
The invention also aims to provide a preparation method of the hot and spicy sauce, which comprises the following steps:
and (3) processing the peppers: cleaning red pepper, removing pepper seeds, draining, and mincing;
preparing oyster juice: a. grinding: cleaning fresh oysters, picking out oyster meat, draining the oyster meat, soaking the oyster meat in 0.3% glycine solution for 0.5-1 h, taking out the oyster meat, draining, soaking in 5% saline water for 0.5-1 h, taking out, grinding the oyster meat into paste, and adjusting the pH value to 7.0-7.5 by using 10% NaOH solution;
b. enzymolysis: putting the meat paste with the adjusted pH into a heat-preservation hydrolysis tank, heating to 50-60 ℃, adding bacillus subtilis neutral protease accounting for 0.1% of the weight of the meat paste, uniformly stirring, hydrolyzing for 1-1.5 h, adjusting the pH value to 5.5-6.0 by using acetic acid, and heating and boiling for 5-10 min to obtain hydrolysate;
c. concentration: filtering the hydrolysate with a screen of 100-150 meshes, and finally concentrating with a vacuum concentration pot to obtain oyster juice;
processing pleurotus eryngii: washing pleurotus eryngii with clear water, then soaking in warm water for 2-3 hours, draining water from the soaked pleurotus eryngii, dicing, and stir-frying to be dry;
boiling the spicy sauce: heating vegetable oil to above 50 ℃ in a jacketed kettle, slowly adding broad bean paste, chopped red pepper, chili powder, oyster juice and stir-fried dried pleurotus eryngii, finally adding chopped garlic, heating the jacketed kettle to 180 ℃ and decocting for 0.5-1 h, cooling to 80-90 ℃, decocting for 1-2 h, finally adding a flavoring agent, a natural food preservative and a nutritional additive, uniformly stirring and decocting for 5-8 min, and taking out the kettle;
cooling and bottling: cooling to below 65 deg.C, bottling, and vacuum sealing;
cleaning, drying, labeling, spraying codes, sealing and warehousing.
Selection of oysters: firstly, looking at the color, and selecting the shell to be glossy; secondly, looking at the opening or the closing of the oysters, generally speaking, the opened oysters are often dead and stale, but the closed oysters are not necessarily alive, and at the moment, the oysters can be taken out to knock down, the sound is crisp, the oysters are generally empty, and the oysters are still alive when the sound is deep and stuffy; finally, half of the oyster which is put in is selected as far as possible to be half-spit out of the tongue and is hit.
Selection of pleurotus eryngii: judging from 4 aspects: the whole mushroom is sliced with one look of the shape, and the shape is complete; secondly, the color of the slices is seen, the slices are white and slightly yellow, the color is bright, the color of the fungus folds is better from light yellow to milky, and the color is purple red or darker as the old goods; thirdly, smelling the fragrance, namely, the special faint scent of the pleurotus eryngii, and the quality of the pleurotus eryngii without fragrance or with other strange and moldy tastes is poor; the drying degree is four, the water content of the dried pleurotus eryngii is preferably 10 to 12 percent, and the dried pleurotus eryngii is preferably crisp but not broken.
Selecting chilli powder: selecting fructus Viticis negundo Capsici with complete shape, uniform size, bright color, luster, no mildew, and no worm damage.
The invention has the beneficial effects that:
according to the spicy sauce and the preparation method thereof, the spicy sauce is pure natural green food, is fresh and fragrant, and is added with pleurotus eryngii which contains a large amount of proteins, vitamins and trace elements, wherein pleurotus eryngii polysaccharide can regulate an immune system, enhance the immunity of a human body, and has the effects of reducing blood sugar, blood fat and oxidation resistance; the oyster juice is added, the oyster juice contains rich nutrient substances such as protein, polysaccharide, taurine, amino acid, carbohydrate, mineral substances, trace elements and the like, has the effects of reducing blood sugar, protecting the liver, regulating human immunity, inducing diuresis, reducing phlegm, eliminating edema and the like, and simultaneously, a plurality of food materials are compounded and matched, so that the oyster juice has more comprehensive and balanced nutrition, is suitable for seasoning during daily cooking dishes, has good fresh-keeping effect, and has good color, aroma and taste of the prepared dishes. The hot and spicy sauce can promote appetite, improve digestion and dispel cold.
Detailed Description
In order to make the objects, features and advantages of the present invention more obvious and understandable, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the embodiments described below are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one skilled in the art from the embodiments given herein are intended to be within the scope of the invention.
Example 1
The hot and spicy sauce comprises the following raw materials in parts by weight: 60kg of red line pepper, 30kg of chilli powder, 45kg of broad bean paste, 100kg of vegetable oil, 10kg of pleurotus eryngii, 5kg of flavoring agent, 10kg of oyster juice, 8kg of garlic, 3kg of nutritional additive and 3kg of natural food preservative.
The flavoring agent comprises the following raw materials in parts by weight: 7kg of white granulated sugar, 0.5kg of monosodium glutamate, 5kg of yellow wine, 2.5kg of salt, 2kg of pepper powder and 0.6kg of zanthoxylum oil.
The natural food preservative comprises the following raw materials in parts by weight: 3kg of allicin, 3kg of piperine, 0.2kg of vitamin E, 0.3kg of citronellol and 0.5kg of menthol.
The nutritional additive consists of the following raw materials in parts by weight: 8kg of protein powder, 3kg of almond powder, 2kg of kudzu root powder, 3kg of codonopsis pilosula powder and 4kg of mushroom powder.
The embodiment provides a preparation method of a hot and spicy sauce, which comprises the following steps:
and (3) processing the peppers: cleaning red pepper, removing pepper seeds, draining, and mincing;
preparing oyster juice: a. grinding: cleaning fresh oysters, picking out oyster meat, draining the oyster meat, soaking the oyster meat in 0.3% glycine solution for 1 hour, taking out the oyster meat, draining, soaking in 5% saline water for 0.5-1 hour, taking out, grinding the oyster meat into paste, and adjusting the pH value to 7.5 by using 10% NaOH solution;
b. enzymolysis: putting the meat paste with the adjusted pH value into a heat-preservation hydrolysis tank, heating to 50 ℃, adding bacillus subtilis neutral protease accounting for 0.1 percent of the weight of the meat paste, uniformly stirring, hydrolyzing for 1-h, adjusting the pH value to 5.5 by using acetic acid, and heating and boiling for 5min to obtain hydrolysate;
c. concentration: filtering the hydrolysate with 100 mesh screen, and concentrating with vacuum concentrating pan to obtain Concha Ostreae juice;
processing pleurotus eryngii: washing Pleurotus eryngii with clear water, soaking in warm water for 2 hr, draining water from the soaked Pleurotus eryngii, dicing, and parching;
boiling the spicy sauce: heating 100kg of vegetable oil to above 50 ℃ in a jacketed kettle, slowly adding 45kg of broad bean paste, 60kg of chopped red pepper, 30kg of chilli powder, 10kg of oyster juice and 10kg of stir-fried dried pleurotus eryngii, adding 8kg of chopped garlic, heating to 180 ℃ in the jacketed kettle, decocting for 0.5-1 h, cooling to 80-90 ℃, decocting for 1-2 h, adding 5kg of flavoring agent, 3kg of natural food preservative and 3kg of nutritional additive, uniformly stirring, decocting for 5-8 min, and taking out;
cooling and bottling: cooling to 50 deg.C, bottling, and vacuum sealing;
cleaning, drying, labeling, spraying codes, sealing and warehousing.
Example 2
The hot and spicy sauce comprises the following raw materials in parts by weight: 70kg of red line pepper, 25kg of chilli powder, 50kg of broad bean paste, 120kg of vegetable oil, 12kg of pleurotus eryngii, 5kg of flavoring agent, 13kg of oyster juice, 10kg of garlic, 4kg of nutritional additive and 4kg of natural food preservative.
The flavoring agent comprises the following raw materials in parts by weight: 9kg of white granulated sugar, 0.9 kg of monosodium glutamate, 7kg of yellow wine, 3kg of salt, 1.5kg of pepper powder and 0.8kg of zanthoxylum oil.
The natural food preservative comprises the following raw materials in parts by weight: 3kg of allicin, 3kg of piperine, 0.2kg of vitamin E, 0.5kg of citronellol and 0.6kg of menthol.
The nutritional additive consists of the following raw materials in parts by weight: 10kg of protein powder, 3.5kg of almond powder, 2.5kg of kudzu root powder, 3.5kg of codonopsis pilosula powder and 5kg of shiitake powder.
The embodiment provides a preparation method of a hot and spicy sauce, which comprises the following steps:
and (3) processing the peppers: cleaning red pepper, removing pepper seeds, draining, and mincing;
preparing oyster juice: a. grinding: cleaning fresh oysters, picking out oyster meat, draining the oyster meat, soaking the oyster meat in 0.3% glycine solution for 0.6h, taking out the oyster meat, draining, soaking the oyster meat in 5% saline water for 0.6, taking out the oyster meat, grinding the oyster meat into paste, and adjusting the pH value to 7.2 by using 10% NaOH solution;
b. enzymolysis: placing the meat paste with adjusted pH into a thermal-insulation hydrolysis tank, heating to 55 deg.C, adding Bacillus subtilis neutral protease 0.1 wt% of the meat paste, stirring, hydrolyzing for 1.5 hr, adjusting pH to 6.0 with acetic acid, heating and boiling for 10min to obtain hydrolysate;
c. concentration: filtering the hydrolysate with 100 mesh screen, and concentrating with vacuum concentrating pan to obtain Concha Ostreae juice;
processing pleurotus eryngii: washing pleurotus eryngii with clear water, then soaking in warm water for 2-3 hours, draining water from the soaked pleurotus eryngii, dicing, and stir-frying to be dry;
boiling the spicy sauce: heating 120kg of vegetable oil to above 50 ℃ in a jacketed kettle, slowly adding 50kg of broad bean paste, 70kg of chopped red pepper, 25kg of chilli powder, 13kg of oyster juice and 12kg of stir-fried dried pleurotus eryngii, then adding 10kg of chopped garlic, heating to 180 ℃ in the jacketed kettle, decocting for 0.5h, cooling to 85 ℃, decocting for 1h, finally adding a flavoring agent, a natural food preservative and a nutritional additive, uniformly stirring, decocting for 5min, and taking out;
cooling and bottling: cooling to 40 deg.C, bottling, and vacuum sealing;
cleaning, drying, labeling, spraying codes, sealing and warehousing.
Example 3
The hot and spicy sauce comprises the following raw materials in parts by weight: 65kg of red line pepper, 25kg of chilli powder, 55kg of broad bean paste, 110kg of vegetable oil, 10kg of pleurotus eryngii, 6kg of flavoring agent, 15kg of oyster juice, 8kg of garlic, 3kg of nutritional additive and 3.5kg of natural food preservative.
The flavoring agent comprises the following raw materials in parts by weight: 8kg of white granulated sugar, 0.8kg of monosodium glutamate, 6kg of yellow wine, 0.5kg of salt, 2kg of pepper powder and 0.6kg of zanthoxylum oil.
The natural food preservative comprises the following raw materials in parts by weight: 3kg of allicin, 3kg of piperine, 0.2kg of vitamin E, 0.5kg of citronellol and 05kg of menthol.
The nutritional additive consists of the following raw materials in parts by weight: 10kg of protein powder, 4kg of almond powder, 3kg of kudzu root powder, 4kg of codonopsis pilosula powder and 5kg of mushroom powder.
The embodiment provides a preparation method of a hot and spicy sauce, which comprises the following steps:
and (3) processing the peppers: cleaning red pepper, removing pepper seeds, draining, and mincing;
preparing oyster juice: a. grinding: cleaning fresh oysters, picking out oyster meat, draining the oyster meat, soaking the oyster meat in 0.3% glycine solution for 1h, taking out the oyster meat, draining, soaking in 5% saline water for 1h, taking out, grinding the oyster meat into paste, and adjusting the pH value to 7.5 by using 10% NaOH solution;
b. enzymolysis: placing the meat paste with adjusted pH into a thermal-insulation hydrolysis tank, heating to 60 deg.C, adding Bacillus subtilis neutral protease 0.1 wt% of the meat paste, stirring, hydrolyzing for 1 hr, adjusting pH to 6.0 with acetic acid, heating and boiling for 10min to obtain hydrolysate;
c. concentration: filtering the hydrolysate with 100 mesh screen, and concentrating with vacuum concentrating pan to obtain Concha Ostreae juice;
processing pleurotus eryngii: washing pleurotus eryngii with clear water, then soaking in warm water for 2-3 hours, draining water from the soaked pleurotus eryngii, dicing, and stir-frying to be dry;
boiling the spicy sauce: heating 110kg of vegetable oil to above 50 ℃ in a jacketed kettle, slowly adding 55kg of broad bean paste, 65kg of chopped red pepper, 25kg of chilli powder, 15kg of oyster juice and 10kg of stir-fried dried pleurotus eryngii, then adding 8kg of chopped garlic, heating to 180 ℃ in the jacketed kettle, decocting for 0.5h, cooling to 90 ℃, decocting for 1.5h, finally adding 6kg of flavoring agent, 3.5kg of natural food preservative and 3kg of nutritional additive, uniformly stirring, decocting for 8min, and taking out;
cooling and bottling: cooling to 30 deg.C, bottling, and vacuum sealing;
cleaning, drying, labeling, spraying codes, sealing and warehousing.
Example 4
The hot and spicy sauce comprises the following raw materials in parts by weight: 70kg of red line pepper, 30kg of chilli powder, 45kg of broad bean paste, 105kg of vegetable oil, 12kg of pleurotus eryngii, 5kg of flavoring agent, 10kg of oyster juice, 8kg of garlic, 4kg of nutritional additive and 3kg of natural food preservative.
The flavoring agent comprises the following raw materials in parts by weight: 7kg of white granulated sugar, 0.8kg of monosodium glutamate, 6kg of yellow wine, 0.6kg of salt, 1.5kg of pepper powder and 0.6kg of zanthoxylum oil.
The natural food preservative comprises the following raw materials in parts by weight: 2kg of allicin, 2kg of piperine, 0.1kg of vitamin E, 0.5kg of citronellol and 0.5kg of menthol.
The nutritional additive consists of the following raw materials in parts by weight: 10kg of protein powder, 4kg of almond powder, 3kg of kudzu root powder, 3kg of codonopsis pilosula powder and 4kg of mushroom powder.
The embodiment provides a preparation method of a hot and spicy sauce, which comprises the following steps:
and (3) processing the peppers: cleaning red pepper, removing pepper seeds, draining, and mincing;
preparing oyster juice: a. grinding: cleaning fresh oysters, picking out oyster meat, draining the oyster meat, soaking the oyster meat in 0.3% glycine solution for 0.5h, taking out the oyster meat, draining, soaking in 5% saline water for 1h, taking out, grinding the oyster meat into paste, and adjusting the pH value to 7.5 by using 10% NaOH solution;
b. enzymolysis: placing the meat paste with adjusted pH into a thermal-insulation hydrolysis tank, heating to 60 deg.C, adding Bacillus subtilis neutral protease 0.1 wt% of the meat paste, stirring, hydrolyzing for 1.5 hr, adjusting pH to 6.0 with acetic acid, heating and boiling for 8min to obtain hydrolysate;
c. concentration: filtering the hydrolysate with 150 mesh screen, and concentrating with vacuum concentrating pan to obtain Concha Ostreae juice;
processing pleurotus eryngii: washing pleurotus eryngii with clear water, then soaking in warm water for 2-3 hours, draining water from the soaked pleurotus eryngii, dicing, and stir-frying to be dry;
boiling the spicy sauce: heating 105kg of vegetable oil to above 50 ℃ in a jacketed kettle, slowly adding 45kg of broad bean paste, 70kg of chopped red pepper, 30kg of chilli powder, 10kg of oyster juice and 12kg of stir-fried dried pleurotus eryngii, adding 8kg of chopped garlic, heating to 180 ℃ in the jacketed kettle, decocting for 1h, cooling to 90 ℃, decocting for 2h, adding a flavoring agent, a natural food preservative and a nutritional additive, uniformly stirring, decocting for 8min, and taking out;
cooling and bottling: cooling to 35 deg.C, bottling, and vacuum sealing;
cleaning, drying, labeling, spraying codes, sealing and warehousing.
Although the present invention has been described with reference to the specific embodiments, it should be understood that the scope of the present invention is not limited thereto, and those skilled in the art will appreciate that various modifications and variations can be made without inventive changes by those skilled in the art based on the technical solutions of the present invention.
Claims (5)
1. The hot and spicy sauce comprises the following raw materials in parts by weight: 50-75 parts of red-line pepper, 25-35 parts of chilli powder, 40-60 parts of broad bean paste, 80-120 parts of vegetable oil, 10-15 parts of pleurotus eryngii, 5-8 parts of flavoring agents, 8-15 parts of oyster juice, 6-12 parts of garlic, 3-5 parts of nutritional additives and 2-4 parts of natural food preservatives.
2. A hot and spicy sauce according to claim 1, characterized in that: the flavoring agent comprises the following raw materials in parts by weight: 7-10 parts of white granulated sugar, 0.5-1.0 part of monosodium glutamate, 5-8 parts of yellow wine, 2-4 parts of salt, 1-3 parts of pepper powder and 0.5-1.0 part of zanthoxylum oil.
3. A hot and spicy sauce according to claim 1, characterized in that: the natural food preservative comprises the following raw materials in parts by weight: 2-5 parts of allicin, 2-4 parts of piperine, 0.1-0.3 part of vitamin E, 0.3-0.6 part of citronellol and 0.4-0.7 part of menthol.
4. A hot and spicy sauce according to claim 1, characterized in that: the nutritional additive comprises the following raw materials in parts by weight: 8-15 parts of protein powder, 3-5 parts of almond powder, 2-4 parts of kudzu root powder, 3-5 parts of codonopsis pilosula powder and 4-6 parts of mushroom powder.
5. A preparation method of a hot and spicy sauce is characterized by comprising the following steps: the method comprises the following steps:
and (3) processing the peppers: cleaning red pepper, removing pepper seeds, draining, and mincing;
preparing oyster juice: a. grinding: cleaning fresh oysters, picking out oyster meat, draining the oyster meat, soaking the oyster meat in 0.3% glycine solution for 0.5-1 h, taking out the oyster meat, draining, soaking in 5% saline water for 0.5-1 h, taking out, grinding the oyster meat into paste, and adjusting the pH value to 7.0-7.5 by using 10% NaOH solution;
b. enzymolysis: putting the meat paste with the adjusted pH into a heat-preservation hydrolysis tank, heating to 50-60 ℃, adding bacillus subtilis neutral protease accounting for 0.1% of the weight of the meat paste, uniformly stirring, hydrolyzing for 1-1.5 h, adjusting the pH value to 5.5-6.0 by using acetic acid, and heating and boiling for 5-10 min to obtain hydrolysate;
c. concentration: filtering the hydrolysate with a screen of 100-150 meshes, and finally concentrating with a vacuum concentration pot to obtain oyster juice;
processing pleurotus eryngii: washing pleurotus eryngii with clear water, then soaking in warm water for 2-3 hours, draining water from the soaked pleurotus eryngii, dicing, and stir-frying to be dry;
boiling the spicy sauce: heating vegetable oil to above 50 ℃ in a jacketed kettle, slowly adding broad bean paste, chopped red pepper, chili powder, oyster juice and stir-fried dried pleurotus eryngii, finally adding chopped garlic, heating the jacketed kettle to 180 ℃ and decocting for 0.5-1 h, cooling to 80-90 ℃, decocting for 1-2 h, finally adding a flavoring agent, a natural food preservative and a nutritional additive, uniformly stirring and decocting for 5-8 min, and taking out the kettle;
cooling and bottling: cooling to below 65 deg.C, bottling, and vacuum sealing;
cleaning, drying, labeling, spraying codes, sealing and warehousing.
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