CN111685306A - Edible chilli sauce formula and preparation method thereof - Google Patents
Edible chilli sauce formula and preparation method thereof Download PDFInfo
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- CN111685306A CN111685306A CN201910193281.XA CN201910193281A CN111685306A CN 111685306 A CN111685306 A CN 111685306A CN 201910193281 A CN201910193281 A CN 201910193281A CN 111685306 A CN111685306 A CN 111685306A
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 85
- 235000015067 sauces Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000009472 formulation Methods 0.000 title claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 23
- 244000291564 Allium cepa Species 0.000 claims abstract description 20
- 235000019198 oils Nutrition 0.000 claims abstract description 20
- 239000006002 Pepper Substances 0.000 claims abstract description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 18
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 13
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 13
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 65
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 40
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 37
- 239000001728 capsicum frutescens Substances 0.000 claims description 26
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 25
- 240000008574 Capsicum frutescens Species 0.000 claims description 23
- 241000722363 Piper Species 0.000 claims description 17
- 235000019640 taste Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000758706 Piperaceae Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000000689 upper leg Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
Images
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
- 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
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an edible chilli sauce formula and a preparation method thereof in the technical field of edible seasonings, wherein the formula is prepared by ingredients of shallot, garlic, chilli, pepper, sugar, bean, onion, chicken powder, salt, oil, red oil, vanilla and ginger.
Description
Technical Field
The invention relates to the technical field of edible seasonings, in particular to an edible chilli sauce formula and a preparation method thereof.
Background
The chilli sauce is prepared by decocting chilli mixed with other materials, and the main materials include red chilli, green chilli and the like. The chili sauce can be used for making a plurality of dishes, such as fresh shredded pork chili, fresh shredded chicken chili, fresh fried beef chili, thick broad-bean chili, spicy shrimp, crisp and fragrant fried chili, and the like.
However, when the existing chilli sauce is eaten, the auxiliary materials are not properly selected, so that the taste of the chilli sauce is poor, the taste of the chilli in the chilli sauce cannot be reserved, all seasonings are directly synthesized in the existing chilli sauce, only one taste of the chilli sauce can be easily realized, and if a customer dislikes the chilli sauce, the chilli sauce is directly discarded, so that the waste of the chilli sauce is caused.
Based on the above, the invention designs an edible chilli sauce formula and a preparation method thereof, so as to solve the problems.
Disclosure of Invention
The invention aims to provide an edible chilli sauce formula and a preparation method thereof, and aims to solve the problems that the existing chilli sauce provided in the background art is poor in taste and incapable of keeping the taste of chilli in the chilli sauce due to improper selection of auxiliary materials, and the existing chilli sauce is directly synthesized with all seasonings, so that the chilli sauce is easy to realize only one taste, and is directly discarded if a client does not like the chilli sauce, so that the waste of the chilli sauce is caused.
In order to achieve the purpose, the invention provides the following technical scheme: an edible chilli sauce formula is characterized in that: the formula is prepared from ingredients of scallion, garlic, hot pepper, sugar, bean, onion, chicken powder, salt, oil, red oil, vanilla and ginger.
Preferably, the formula of the hot pepper comprises red hot pepper and green hot pepper, and the formula of the hot pepper is prepared from the following raw materials in parts by weight: 400-600 parts of red pepper and 200-400 parts of green pepper.
Preferably, the formula is prepared from the following raw materials in parts by weight: 10-80 parts of ingredients of scallion, 30-120 parts of garlic, 600-1000 parts of hot pepper, 5-20 parts of pepper, 15-100 parts of sugar, 50-100 parts of beans, 20-60 parts of onions, 100-200 parts of chicken powder, 6-70 parts of salt, 15-120 parts of oil, 15-150 parts of red oil, 20-80 parts of vanilla and 30-60 parts of south ginger.
A preparation method of an edible chilli sauce formula is characterized by comprising the following steps: the method comprises the following steps:
step one, selecting rich and full red peppers and green peppers, respectively opening the red peppers and the green peppers from pepper tails, and removing roots and pepper seeds on the roots;
step two, respectively cleaning the red peppers and the green peppers by using running water, and naturally drying the water on the surfaces of the peppers;
step three, cutting green peppers into pieces, and stirring and mixing ingredients, namely shallot, salt, garlic, pepper, beans, sugar, onion, oil and red oil which are beaten into slurry to prepare green pepper mixed materials;
filling vanilla, south ginger, chicken powder and salt into the red pepper belly with the tail removed, and putting the red pepper with the tail removed into a pickled vegetable jar;
fifthly, pickling the red peppers without tails in the pickled vegetable cylinder in the fourth step through fine salt;
step six, after the pickling is finished, thoroughly drying the red pepper without the tail, and grinding the red pepper into pickled red pepper powder as an ingredient;
and seventhly, independently packaging the pickled red pepper powder, and automatically adding the pickled red pepper powder into the green pepper mixed material for eating according to the requirements of customers.
Preferably, the chicken powder in the fourth step is prepared by naturally air-drying and grinding thigh meat of raw chicken.
Preferably, the green pepper is mature vegetable pepper with light peppery taste, and the red pepper is mature pepper with heavy peppery taste.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the vanilla, the chicken powder and the edible beans are added into the chilli sauce, so that the taste and appetite of the chilli sauce can be effectively improved while the weight of the chilli sauce is ensured, the color intensity of the chilli sauce can be improved by adding the red and green chilli in proportion, the red chilli is prepared into adjustable ingredients, the edible requirements of different customers can be met, the large-scale production can be carried out, and the waste caused by direct discarding of the chilli sauce due to poor taste is avoided.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is an overall flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Example one
The invention provides a technical scheme that: an edible chilli sauce formula is characterized in that: the formula is prepared from ingredients of scallion, garlic, hot pepper, sugar, bean, onion, chicken powder, salt, oil, red oil, vanilla and ginger.
The delicious taste of the chilli sauce is improved by utilizing various auxiliary materials, meanwhile, the amount of the chilli sauce is increased by utilizing the beans, the freshness of the chilli sauce is improved by utilizing the chicken powder, and the fragrance is increased by utilizing the vanilla, so that the appetite of a user is improved.
In a further embodiment, the formula of the hot pepper comprises red hot pepper and green hot pepper, and the formula of the hot pepper is prepared from the following raw materials in parts by weight (g): 400-600 parts of red pepper and 200-400 parts of green pepper;
by using the red peppers and the green peppers for proportioning and mixing, the color vividness of the formula of the chilli sauce can be improved conveniently, and better mouthfeel can be brought.
In a further embodiment, the formula is prepared from the following raw materials in parts by weight (g): 10-80 parts of ingredients of shallot, 30-120 parts of garlic, 600-1000 parts of pepper, 5-20 parts of pepper, 15-100 parts of sugar, 50-100 parts of bean, 20-60 parts of onion, 100-200 parts of chicken powder, 6-70 parts of salt, 15-120 parts of oil, 15-150 parts of red oil, 20-80 parts of vanilla and 30-60 parts of south ginger;
by using the blending of equal parts by weight, the large-scale industrial production can be conveniently realized.
Example two
Referring to fig. 1, the invention provides another technical scheme, and a preparation method of an edible chilli sauce formula, which is characterized by comprising the following steps: the method comprises the following steps:
step one, selecting rich and full red peppers and green peppers, respectively opening the red peppers and the green peppers from pepper tails, and removing roots and pepper seeds on the roots;
step two, respectively cleaning the red peppers and the green peppers by using running water, and naturally drying the water on the surfaces of the peppers;
step three, cutting green peppers into pieces, and stirring and mixing ingredients, namely shallot, salt, garlic, pepper, beans, sugar, onion, oil and red oil which are beaten into slurry to prepare green pepper mixed materials;
filling vanilla, south ginger, chicken powder and salt into the red pepper belly with the tail removed, and putting the red pepper with the tail removed into a pickled vegetable jar;
fifthly, pickling the red peppers without tails in the pickled vegetable cylinder in the fourth step through fine salt;
step six, after the pickling is finished, thoroughly drying the red pepper without the tail, and grinding the red pepper into pickled red pepper powder as an ingredient;
and seventhly, independently packaging the pickled red pepper powder, and automatically adding the pickled red pepper powder into the green pepper mixed material for eating according to the requirements of customers.
In a further embodiment, the chicken powder in the fourth step is prepared by naturally air-drying and grinding thigh meat of raw chicken.
In a further embodiment, the green pepper is a mature vegetable pepper with a less pungent taste, and the red pepper is a mature pepper with a more pungent taste.
It should be noted that, when selecting the hot pepper, through choosing the rich and plump red green hot pepper for use, can be convenient for improve the meat quality of hot pepper, can be convenient for when making the chilli sauce, keep the original flavor of hot pepper, and fill into vanilla, south ginger, chicken powder and salt and pickle in removing the tail red hot pepper tripe, can guarantee hot pepper flavor, south ginger fragrance, under the prerequisite that the salinity remains, promote the delicate flavor of batching through the chicken powder, and through the edible demand according to the customer, add the batching that accords with the taste by oneself, can be applicable to more customer's demands and purchase.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. An edible chilli sauce formula is characterized in that: the formula is prepared from ingredients of scallion, garlic, hot pepper, sugar, bean, onion, chicken powder, salt, oil, red oil, vanilla and ginger.
2. The edible chili sauce formula according to claim 1, wherein the edible chili sauce comprises: the formula of the hot pepper comprises red hot pepper and green hot pepper, and the hot pepper formula is prepared from the following raw materials in parts by weight: 400-600 parts of red pepper and 200-400 parts of green pepper.
3. The edible chili sauce formula according to claim 1, wherein the edible chili sauce comprises: the formula is prepared from the following raw materials in parts by weight: 10-80 parts of ingredients of scallion, 30-120 parts of garlic, 600-1000 parts of hot pepper, 5-20 parts of pepper, 15-100 parts of sugar, 50-100 parts of beans, 20-60 parts of onions, 100-200 parts of chicken powder, 6-70 parts of salt, 15-120 parts of oil, 15-150 parts of red oil, 20-80 parts of vanilla and 30-60 parts of south ginger.
4. A preparation method of an edible chilli sauce formula is characterized by comprising the following steps: the method comprises the following steps:
step one, selecting rich and full red peppers and green peppers, respectively opening the red peppers and the green peppers from pepper tails, and removing roots and pepper seeds on the roots;
step two, respectively cleaning the red peppers and the green peppers by using running water, and naturally drying the water on the surfaces of the peppers;
step three, cutting green peppers into pieces, and stirring and mixing ingredients, namely shallot, salt, garlic, pepper, beans, sugar, onion, oil and red oil which are beaten into slurry to prepare green pepper mixed materials;
filling vanilla, south ginger, chicken powder and salt into the red pepper belly with the tail removed, and putting the red pepper with the tail removed into a pickled vegetable jar;
fifthly, pickling the red peppers without tails in the pickled vegetable cylinder in the fourth step through fine salt;
step six, after the pickling is finished, thoroughly drying the red pepper without the tail, and grinding the red pepper into pickled red pepper powder as an ingredient;
and seventhly, independently packaging the pickled red pepper powder, and automatically adding the pickled red pepper powder into the green pepper mixed material for eating according to the requirements of customers.
5. The method of preparing an edible chili sauce formulation according to claim 1, wherein the edible chili sauce formulation comprises: the chicken powder in the fourth step is prepared by naturally drying and grinding thigh meat of raw chicken.
6. The method of preparing an edible chili sauce formulation according to claim 1, wherein the edible chili sauce formulation comprises: the green peppers are mature vegetable peppers with light peppery taste, and the red peppers are mature peppers with heavy peppery taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910193281.XA CN111685306A (en) | 2019-03-14 | 2019-03-14 | Edible chilli sauce formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910193281.XA CN111685306A (en) | 2019-03-14 | 2019-03-14 | Edible chilli sauce formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111685306A true CN111685306A (en) | 2020-09-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910193281.XA Pending CN111685306A (en) | 2019-03-14 | 2019-03-14 | Edible chilli sauce formula and preparation method thereof |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878886A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Green pepper pickling method |
| CN102090593A (en) * | 2011-01-28 | 2011-06-15 | 周建成 | Saline peppers and preparation method thereof |
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103549339A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing technique of pepper vinasse instant flavor food |
| CN103549320A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of vinasse-made chili instant flavor food |
| CN103584029A (en) * | 2013-11-07 | 2014-02-19 | 合肥昊康食品贸易有限责任公司 | Delicious sauced green peppers and preparation method thereof |
| CN103989122A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled green red pepper and novel preparation method thereof |
| CN105520092A (en) * | 2015-12-04 | 2016-04-27 | 徐州贝尔电气有限公司 | Making method of sweet and sour hot green peppers with mashed garlic |
| CN108713731A (en) * | 2018-05-14 | 2018-10-30 | 贵州省务川县照石坊农林（集团）有限公司 | A kind of faint scent thick chilli sauce |
-
2019
- 2019-03-14 CN CN201910193281.XA patent/CN111685306A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878886A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Green pepper pickling method |
| CN102090593A (en) * | 2011-01-28 | 2011-06-15 | 周建成 | Saline peppers and preparation method thereof |
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103584029A (en) * | 2013-11-07 | 2014-02-19 | 合肥昊康食品贸易有限责任公司 | Delicious sauced green peppers and preparation method thereof |
| CN103549339A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing technique of pepper vinasse instant flavor food |
| CN103549320A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Production method of vinasse-made chili instant flavor food |
| CN103989122A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled green red pepper and novel preparation method thereof |
| CN105520092A (en) * | 2015-12-04 | 2016-04-27 | 徐州贝尔电气有限公司 | Making method of sweet and sour hot green peppers with mashed garlic |
| CN108713731A (en) * | 2018-05-14 | 2018-10-30 | 贵州省务川县照石坊农林（集团）有限公司 | A kind of faint scent thick chilli sauce |
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Application publication date: 20200922 |