CN1119498A - Garlic and pepper sauce and preparation method thereof - Google Patents
Garlic and pepper sauce and preparation method thereof Download PDFInfo
- Publication number
- CN1119498A CN1119498A CN95110694A CN95110694A CN1119498A CN 1119498 A CN1119498 A CN 1119498A CN 95110694 A CN95110694 A CN 95110694A CN 95110694 A CN95110694 A CN 95110694A CN 1119498 A CN1119498 A CN 1119498A
- Authority
- CN
- China
- Prior art keywords
- garlic
- pepper
- essence
- citric acid
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 32
- 235000004611 garlic Nutrition 0.000 title claims abstract description 32
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 239000006002 Pepper Substances 0.000 title claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 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 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 241000722363 Piper Species 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000686 essence Substances 0.000 claims description 3
- -1 liquor Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 240000004160 Capsicum annuum Species 0.000 abstract description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 3
- 239000001728 capsicum frutescens Substances 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract 2
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 230000001093 anti-cancer Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000002002 slurry Substances 0.000 description 5
- 208000001848 dysentery Diseases 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000000805 cytoplasm Anatomy 0.000 description 3
- 239000002781 deodorant agent Substances 0.000 description 3
- 230000001877 deodorizing effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 3
- 235000019477 peppermint oil Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 206010008631 Cholera Diseases 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The garlic-pepper sauce is made up by using garlic, red pepper, edible oil, sesame oil, white liquor, white sugar, essence, monosodium glutamate, edible salt, citric acid and pepper through the processes of disinfection, sterilization, diarrhea prevention, liver strengthening, blood enriching, cancer prevention and anticancer, etc. and features delicious taste, convenient eating and no garlic odour.
Description
The present invention relates to a kind of health-care flavouring food, particularly a kind of garlic-chili sauce and manufacture method thereof.
At present, the health care condiment made from garlic though mostly do not remove garlic odour or removed garlic odour, soaks boiling hotly owing to passed through high temperature, has reduced protoplasm, original flavor and the former effect of garlic.As number of patent application is 93110936.1 " canned garlic spread ", though kept local flavor and the nutrition and the bactericidal action of fresh garlic, does not remove tedious garlic odour.And for example number of patent application is 93100739.9 " health care canned garlic and method for making ", and 90～100 ℃ soak is boiling hot owing to having passed through, and has destroyed the effective ingredient of garlic, has reduced original flavor and the former effect of garlic.
The object of the present invention is to provide a kind ofly do not have garlic odour, instant, delicious flavour, have sterilizing, anti-dysentery, anti-dysentery, the cholera of ending, anti-effect such as rush down, and kept the garlic-chili sauce and the manufacture method thereof of protoplasm and the original flavor of garlic.
The object of the present invention is achieved like this is to be made by garlic, pimiento, white sugar, salt, monosodium glutamate, boiling water, edible vegetable oil, sesame oil, liquor, essence, citric acid and pepper etc.
The percentage by weight of each component is:
Garlic 40～60%
Pimiento 15～30%
Edible vegetable oil 1～3%
Sesame oil 1～3%
Liquor 1～5%
White sugar 1～5%
Essence 0.2～0.8%
Monosodium glutamate 0.2～0.8%
Salt 10～15%
Citric acid 0.2～0.8%
Pepper 0.2～0.8%
Boiling water 5～15%
The optimum weight percentage of each component is:
Garlic 50%
Pimiento 20%
Edible vegetable oil 1%
Sesame oil 1%
Liquor 3%
White sugar 1%
Essence 0.5%
Monosodium glutamate 0.2%
Salt 12.3%
Citric acid 0.5%
Pepper 0.5%
Boiling water 10%
The manufacture method of garlic-chili sauce is:
A, earlier with the garlic peeling, clean, dry up moisture and soaked 2～3 minutes with 30 ℃ boiling water, grind to form 10～30 purpose garlics then together and starch;
B, in garlic slurry, add deodorant powder and stirred evenly infusion 10～20 minutes, carry out deodorizing;
C, the garlic after deodorizing slurry is put into container, add liquor, salt, mix, seal 10～20 days thoroughly, make garlic sauce by proportioning;
D, moisture is cleaned, dried up to pimiento, grind to form the hot red pepper slurry, join in the garlic sauce container, add sesame oil, edible vegetable oil and essence again, mix, seal 8～15 days thoroughly, add white sugar, monosodium glutamate, pepper again, citric acid is mixed thoroughly becomes garlic-chili sauce, seal 2～6 days again, can be canned.
Deodorant powder is to be made by tealeaves, Radix Glycyrrhizae, honey and peppermint oil, and its proportioning is: 1 part of tealeaves, 1 part in Radix Glycyrrhizae, 1 part in honey, 1 part of peppermint oil.
Garlic-chili sauce of the present invention, owing to be to have removed tedious garlic odour at low temperatures, and do not add any harmful chemical, so kept protoplasm, primary colors, original flavor and the former effect of garlic, have disinfection, the anti-anti-dysentery of dysentery, end cholera, anti-ly rush down, comprehensive effectivenesses such as strong liver is enriched blood, cancer-resisting, and delicious flavour, instant.
Embodiment:
Get 50 parts of garlic decortications, clean, dry up moisture, embathed 3 minutes with 10 parts 30 ℃ boiling water, grind to form 20 purpose garlics slurry together with water then, add again by 1 part of tealeaves, 1 part in Radix Glycyrrhizae, 1 part in honey, 1 part of 1 part of deodorant powder of making of peppermint oil, mix infusion thoroughly and carried out deodorizing in 10 minutes, put it in the container thereafter, add 3 parts of liquor, salt is mixed thoroughly for 12.3 parts, seal 15 days, make garlic sauce, again 20 portions of pimientos are cleaned, dry up moisture, grind to form the hot red pepper slurry, join in the garlic sauce container, add 1 part of sesame oil again, 1 part in edible vegetable oil, 0.5 part in essence, mix sealing 10 days thoroughly, add 1 part of white sugar again, 0.2 part of monosodium glutamate, 0.5 part in pepper, 0.5 part of citric acid, mixing thoroughly becomes garlic-chili sauce, seals 3 days again, can be canned edible, its shelf-life can reach 26 months.
Claims (2)
1, a kind of garlic-chili sauce is to be made by garlic, pimiento, white sugar, salt, monosodium glutamate, boiling water etc., it is characterized in that: also contain edible vegetable oil, sesame oil, liquor, essence, citric acid and pepper in interior.
By the described garlic-chili sauce of claim 1, it is characterized in that 2, the percentage by weight of each component is:
Garlic 40～60%
Pimiento 15～30%
Edible vegetable oil 1～3%
Sesame oil 1～3%
Liquor 1～5%
White sugar 1～5%
Essence 0.2～0.8%
Monosodium glutamate 0.2～0.8%
Salt 10～15%
Citric acid 0.2～0.8%
Pepper 0.2～0.8%
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95110694A CN1119498A (en) | 1995-03-30 | 1995-03-30 | Garlic and pepper sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95110694A CN1119498A (en) | 1995-03-30 | 1995-03-30 | Garlic and pepper sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1119498A true CN1119498A (en) | 1996-04-03 |
Family
ID=5078050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95110694A Pending CN1119498A (en) | 1995-03-30 | 1995-03-30 | Garlic and pepper sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1119498A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0945066A1 (en) * | 1998-03-26 | 1999-09-29 | Safergro Laboratories, Inc. | Natural pesticide containing garlic |
| CN100358436C (en) * | 2004-11-17 | 2008-01-02 | 宏程 | Hot pepper dices with safflower and process method thereof |
| EP1902723A1 (en) * | 2006-09-19 | 2008-03-26 | Jürgen Prof. Dr. Schrezenmeir | Medicament comprising an extract from capsicum, garlic and/or sabal as lipase inhibitor |
| CN100377669C (en) * | 2005-12-08 | 2008-04-02 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| ITTO20090777A1 (en) * | 2009-10-12 | 2011-04-13 | Axioma S R L | COMPOSITION OF THERMOGENETIC ACTIVITIES ENHANCED AND EMPLOYED IN THE PREVENTION AND TREATMENT OF OBESITY |
| CN104705608A (en) * | 2013-12-11 | 2015-06-17 | 姚秀珍 | Manufacturing method of pickled pepper and garlic |
| CN105767970A (en) * | 2016-03-25 | 2016-07-20 | 镇远县蔡酱坊 | Low-salt and low-fat minced garlic chili and production process thereof |
-
1995
- 1995-03-30 CN CN95110694A patent/CN1119498A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0945066A1 (en) * | 1998-03-26 | 1999-09-29 | Safergro Laboratories, Inc. | Natural pesticide containing garlic |
| CN100358436C (en) * | 2004-11-17 | 2008-01-02 | 宏程 | Hot pepper dices with safflower and process method thereof |
| CN100377669C (en) * | 2005-12-08 | 2008-04-02 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
| EP1902723A1 (en) * | 2006-09-19 | 2008-03-26 | Jürgen Prof. Dr. Schrezenmeir | Medicament comprising an extract from capsicum, garlic and/or sabal as lipase inhibitor |
| ITTO20090777A1 (en) * | 2009-10-12 | 2011-04-13 | Axioma S R L | COMPOSITION OF THERMOGENETIC ACTIVITIES ENHANCED AND EMPLOYED IN THE PREVENTION AND TREATMENT OF OBESITY |
| WO2011045732A3 (en) * | 2009-10-12 | 2011-09-01 | Axioma S.R.L. | A composition with enhanced thermogenic activity and the use thereof in the prevention and treatment of obesity |
| CN104705608A (en) * | 2013-12-11 | 2015-06-17 | 姚秀珍 | Manufacturing method of pickled pepper and garlic |
| CN105767970A (en) * | 2016-03-25 | 2016-07-20 | 镇远县蔡酱坊 | Low-salt and low-fat minced garlic chili and production process thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |