CN111972655A - Red oil chilli sauce and preparation method thereof - Google Patents
Red oil chilli sauce and preparation method thereof Download PDFInfo
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- CN111972655A CN111972655A CN202010790147.0A CN202010790147A CN111972655A CN 111972655 A CN111972655 A CN 111972655A CN 202010790147 A CN202010790147 A CN 202010790147A CN 111972655 A CN111972655 A CN 111972655A
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- pepper
- chilli sauce
- red oil
- cardamom
- red
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- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 discloses a red oil chilli sauce and a preparation method thereof. Has the advantages that: according to the invention, various spices with medicinal values are added into the chili sauce, so that the chili sauce can strengthen spleen, stimulate appetite, eliminate dampness and reduce phlegm while the flavor of the chili sauce is improved, abdominal colic caused by excessive eating of the chili sauce can be avoided, the intake of chemical seasonings is reduced, and the chili sauce is high in nutrient content in raw materials, convenient for human body absorption and suitable for wide popularization.
Description
Technical Field
The invention relates to the technical field of food, in particular to a red oil chilli 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.
Each region has different local flavor chili sauce. Generally, chili sauce is prepared at home, chili is put into a pot, fried to be fragrant (without oil), ground into powder (the powder can be cut with a knife and broken better, pepper powder (cooked by a pot which is not stained with oil and fragrant and then broken into powder), garlic (according to the quantity of the chili and personal preference), the seasonings above, garlic and vinegar are finally put into the pot, oil is put into the pot (the quantity of the oil is determined according to the quantity of the chili), the oil can be directly put into the pot, the oil is heated and cooked, the oil is cooled and added into the chili, then the garlic and the vinegar are stirred, and after the seasonings are prepared, the garlic and the vinegar are put into a glass bottle to be taken along with the chili, cold-mixed with vegetables, noodles and fried dishes.
However, in the production of the existing red oil chilli sauce, a plurality of chemical seasonings are usually added into the sauce, so that the red oil chilli sauce has poor flavor.
Disclosure of Invention
The present invention has been made to solve the above problems, and an object of the present invention is to provide a red oil chili sauce.
The invention realizes the purpose through the following technical scheme:
a red oil chili sauce comprises Capsici fructus, semen Setariae Capsici, semen Sesami Indici, semen glycines, soybean oil, spicery, flavoring agent and food additive.
Further, the spices include pericarpium Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, Glycyrrhrizae radix, radix Angelicae Dahuricae, fructus Amomi rotundus, fructus Galangae, rhizoma Kaempferiae, fructus Amomi rotundus, fructus Tsaoko and herba Cymbopogonis Citrari.
Further, the seasoning comprises common salt.
Further, the food additive comprises potassium sorbate and sodium deoxyacetate.
Further, the feed is composed of the following raw materials by weight: 250g of pod pepper 200-4 g, 15-27g of millet pepper, 25-36g of white sesame, 45-56g of soybean, 85-120g of soybean oil, 3-8g of pericarpium zanthoxyli, 3-8g of anise, 3-8g of fennel, 0.5-1.4g of cassia bark, 0.5-1.4g of bay leaf, 0.5-1.4g of liquorice, 0.5-1.4g of angelica dahurica, 0.5-1.4g of cardamom, 0.5-1.4g of red cardamom, 0.2-0.8g of sand ginger, 0.2-0.8g of cardamom, 0.1-0.6g of tsaoko amom, 0.05-0.15g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of sodium deoxyacetate.
Further, the feed is composed of the following raw materials by weight: 220g of pod pepper, 20g of millet pepper, 30g of white sesame, 50g of soybean, 100g of soybean oil, 5g of pericarpium zanthoxyli, 5g of star anise, 5g of fennel, 1g of cassia bark, 1g of myrcia, 1g of liquorice, 1g of angelica dahurica, 1g of cardamom, 1g of red cardamom, 0.5g of sand ginger, 0.5g of cardamom, 0.3g of tsaoko amomum fruit, 0.1g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
The invention also provides a preparation method for preparing the red oil chilli sauce, which comprises the following steps:
s1, selecting materials, selecting high-quality products, and weighing the raw materials according to the weight;
s2, sorting, namely, symmetrically taking out raw materials for sorting, and selecting products which do not meet the processing requirements;
s3, cleaning, namely, introducing the pod pepper and the millet pepper into a high-temperature high-pressure cleaning machine for cleaning, and soaking and cleaning other cleanable raw materials in water;
s4, air-drying, namely introducing the cleaned raw material into a hot air main line for air-drying operation, and drying the moisture covered on the cleaned raw material and the moisture of the raw material;
s5, decocting, namely pouring the air-dried pod pepper and the millet pepper into a decocting machine, pouring the soybean oil into the decocting machine for decocting, fully stirring in the decocting process, and decocting for 4-6 hours;
s6, seasoning, pouring the white sesame seeds, the soybeans, the spices, the seasonings and the food additives into a boiling machine after the boiling is finished in the step S5, uniformly stirring, and boiling for 2-3 hours again;
s7, sterilizing, namely introducing the decocted chilli oil sauce into a high-temperature sterilization machine for high-temperature sterilization;
s8, bottling, cooling the sterilized chili sauce, bottling and sealing according to the known process.
Further, in each of the steps S5 and S8, the operation is performed in a clean room.
Further, in the step S5, the pod pepper and the millet pepper are cut into pieces before being boiled.
Further, in the step S8, the specification of the bottle is 200-280 g.
The raw material analysis of the present invention is as follows:
pod pepper: the whole herb is used as a medicine, and the rhizome is warm in nature and sweet in taste, can expel wind and clear away cold, relax tendons and activate collaterals, and has the effects of killing parasites and relieving itching.
Millet pepper: the capsicum is rich in VC, carotene, protein, saccharide, mineral (calcium, phosphorus, iron, selenium, cobalt), pigment (cryptoxanthin, capsorubin, trace capsorubin), solanine, fatty oil, resin, volatile oil, and pungent component (capsaicin, dihydrocapsaicin, homocapsaicin, etc.). Hot pepper is hot and spicy in nature. Has effects of warming middle-jiao, invigorating stomach, and killing parasite, and can be used for treating cold in stomach, food and drink deficiency, dyspepsia, rheumatic lumbago, parotitis, and multiple furuncle. Capsaicin is also a potential anticancer agent, an antioxidant.
White sesame seeds: contains 55% of oil, and can be used for preparing oil for eating, applying on hair, and as ointment base, viscous lubricant, and antidote. The seeds are divided into black and white, wherein black is called black sesame and white is called white sesame; black sesame is a mild tonic containing fatty oil, has effects of moistening and nourishing, and can be used for treating hypertension.
Soybean: has comprehensive nutrition and rich protein, wherein the protein content is 2 times higher than that of pork and 2.5 times higher than that of eggs. The protein content is high and the quality is good. The amino acid composition of the soybean protein is similar to that of animal protein, wherein the amino acid ratio is relatively close to the ratio required by human body, so that the soybean protein is easy to digest and absorb, the fat also has high nutritional value, and the fat contains a plurality of unsaturated fatty acids and is easy to digest and absorb by human body. In addition, soybean fat can prevent the absorption of cholesterol, so that soybean is an ideal nutrient for patients with arteriosclerosis.
Soybean oil: contains a large amount of linoleic acid. Linoleic acid is an essential fatty acid for human body and has important physiological functions. The children lack linoleic acid, the skin becomes dry, scales are thickened, and the development and growth are retarded; the lack of linoleic acid in the elderly can cause cataract and cardiovascular and cerebrovascular diseases.
Pericarpium zanthoxyli: nature and taste: pungent, numb and warm; meridian tropism: spleen, stomach and kidney meridians entered; the efficacy is as follows: pepper red: warming middle energizer to relieve pain, killing parasites to relieve itching; the main treatment is as follows: can be used for treating abdominal psychroalgia, emesis, diarrhea, and abdominal pain due to parasitic infestation; it can be used for treating eczema and pruritus vulvae.
Octagonal: the fructus Anisi Stellati dried mature fruit contains aromatic oil, fatty oil, protein, resin, etc., and the extract is oleum Foeniculi, wherein the seed contains oleum Foeniculi 1.7% -2.7%, and the content of oleum Foeniculi in dried fruit and dried leaf is 12% -13% and 1.6% -1.8%, respectively. The main components of oleum Foeniculi include anisole (Anethole), Anisaldehyde (Anisaldehyde), anisketone (Anisylacetone), sassafras ether (Safrole), and phellandrene. Has effects in dispelling pathogenic wind, regulating qi-flowing, regulating stomach function, and regulating middle warmer, and can be used for treating middle cold type vomiting, abdominal cold pain, and stomach distention. But if the food is eaten too much, the eyes will be damaged and sores will occur. The fructus Anisi Stellati has effects of invigorating stomach, dispelling pathogenic wind, relieving pain, regulating middle warmer, regulating qi-flowing, dispelling cold and dampness, and treating dyspepsia and neurasthenia.
Fennel: nature and taste: pungent taste and warm nature; meridian tropism: entering liver, kidney, spleen and stomach meridians; the efficacy is as follows: the fennel has the effects of dispelling cold, relieving pain, regulating qi and harmonizing stomach. The salt fructus Foeniculi has effects of warming kidney, dispelling cold, and relieving pain; the main treatment is as follows: fennel is used for cold hernia with abdominal pain, testicular tenesmus, dysmenorrhea, cold pain in the lower abdomen, abdominal distention and pain, poor appetite, vomiting and diarrhea. The salted fennel can be used for treating cold hernia with abdominal pain, testicle tenesmus, and cold abdominal pain.
Cassia bark: the cinnamon contains the volatile oil, so that the fragrance is strong, the fishy smell of meat dishes can be removed, the meat dishes are fragrant and delicious, and the appetite of people is greatly increased. A proper amount of cassia bark is added into daily diet, which is possibly helpful for preventing or delaying type II diabetes caused by old people. The cortex Cinnamomi Japonici contains phenylacrylic acid compounds, and has effects in treating prostatic hyperplasia, increasing blood flow of prostate tissue, and promoting local tissue blood circulation. The cinnamon has the advantages of heat, sweet and pungent taste, fragrant smell and no toxicity, and has the functions of warming stomach, dispelling cold, promoting blood circulation, relaxing muscles and tendons, dredging collaterals, relieving pain and stopping diarrhea. It can be used for treating abdominal cold, chest distress, emesis, dysphagia, rheumatalgia, traumatic injury, blood stasis, dysentery, and intestinal wind.
And (3) bay leaf: has effects of warming middle-jiao, activating qi-flowing, relieving pain, dispelling cold, removing cold, invigorating stomach, dispelling cold, relieving pain, killing parasite, and treating scabies, tinea, hernia, etc.
Licorice root: sweet taste, mild nature, and can be used for tonifying spleen, qi, clearing away heat and toxic materials, eliminating phlegm, relieving cough, relieving spasm and pain, and harmonizing the medicines, and can be used for treating weakness of spleen and stomach, listlessness, debilitation, cardiopalmus, short breath, cough with excessive phlegm, abdominal and limbs spasm pain, carbuncle, swelling, sore, and toxic materials, and relieving drug toxicity and strong nature.
Radix angelicae: pungent taste and warm nature; entering lung, spleen and stomach meridians; relieving exterior syndrome, dispelling cold, dispelling pathogenic wind, relieving pain, dredging nasal orifice, eliminating dampness, relieving leukorrhagia, relieving swelling, expelling pus, dispelling pathogenic wind, and relieving itching; the main treatment is as follows: wind-cold type common cold, headache, toothache, rheumatic arthralgia, nasosinusitis, leukorrhagia, sore, carbuncle and pyogenic infections.
White button: nature and taste: pungent flavor and warm nature. Has an aromatic and pungent smell. The main components are as follows: the seeds of Amomum cardamomum and Amomum javanicum contain volatile oil, small amount of saponin, pigment, starch, etc. The essential components of the volatile oil are d-Borneol (d-Borneol), d-Camphor (d-Camphor) and cineole. Cooking use: can be used as flavoring agent for removing odor and increasing flavor. Can be used for preparing various marinating soups, marinating pork and cooking chicken. Also can be used as one of the raw materials of curry powder. Other functions are as follows: has the effects of regulating qi, resolving food stagnation, and relieving vomit,
and (4) red buckling: has effects in dispelling cold, eliminating dampness, and resolving food stagnation, and can be used for treating abdominal psychroalgia, emesis, diarrhea, dysphagia, regurgitation, malaria and dysentery.
Sand ginger: move qi and warm middle energizer, promote digestion and alleviate pain. Can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion.
Round cardamom: is used for eliminating dampness, relieving oppression, promoting qi circulation, warming middle warmer, stimulating appetite, and promoting digestion. Can be used for treating damp turbidity obstruction in middle energizer, anorexia, early stage of damp-warm syndrome, chest distress, no hunger, vomiting due to cold-dampness, abdominal distention and pain, and dyspepsia.
And (4) tsaoko: has the functions of eliminating dampness, strengthening spleen, eliminating phlegm and preventing malaria. It can be used for treating abdominal distention, regurgitation, emesis, food stagnation, and malaria.
And (3) lemongrass: the product contains citral, and has effects of sterilizing, killing bacteria, and treating neuralgia and myalgia, so it is known as "pain relieving swordman". The tea is used for making tea and drinking, can improve the digestive function, achieve the effects of invigorating stomach and reducing fat, relieve the aching pain of muscles and bones, the colic or the spasm of the abdomen and treat the digestive problem; it can also be used for treating diarrhea, common cold, fever, headache, etc. In addition, the vanilla has the effects of promoting urination, preventing anemia, moistening skin and the like for women, and is an indispensable good vanilla for beautifying and maintaining beauty for women. Has antiasthmatic, antitussive, and antibacterial effects.
The invention has the beneficial effects that: according to the invention, various spices with medicinal values are added into the chili sauce, so that the chili sauce can strengthen spleen, stimulate appetite, eliminate dampness and reduce phlegm while the flavor of the chili sauce is improved, abdominal colic caused by excessive eating of the chili sauce can be avoided, the intake of chemical seasonings is reduced, and the chili sauce is high in nutrient content in raw materials, convenient for human body absorption and suitable for wide popularization.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood 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.
The first embodiment is as follows:
the red oil chilli sauce consists of the following raw materials in parts by weight: 220g of pod pepper, 20g of millet pepper, 30g of white sesame, 50g of soybean, 100g of soybean oil, 5g of pericarpium zanthoxyli, 5g of star anise, 5g of fennel, 1g of cassia bark, 1g of myrcia, 1g of liquorice, 1g of angelica dahurica, 1g of cardamom, 1g of red cardamom, 0.5g of sand ginger, 0.5g of cardamom, 0.3g of tsaoko amomum fruit, 0.1g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
Example two:
the red oil chilli sauce consists of the following raw materials in parts by weight: 200g of pod pepper, 15g of millet pepper, 25g of white sesame, 45g of soybean, 90g of soybean oil, 4g of pericarpium zanthoxyli, 4g of star anise, 4g of fennel, 0.8g of cassia bark, 0.8g of myrcia, 0.8g of liquorice, 0.8g of angelica dahurica, 0.6g of cardamom, 0.6g of red cardamom, 0.3g of sand ginger, 0.3g of cardamom, 0.26g of tsaoko amom, 0.08g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of sodium deoxyacetate.
Example three:
the red oil chilli sauce consists of the following raw materials in parts by weight: 250g of pod pepper, 27g of millet pepper, 36g of white sesame, 56g of soybean, 120g of soybean oil, 7g of pericarpium zanthoxyli, 7g of star anise, 7g of fennel, 1.2g of cassia bark, 1.2g of myrcia, 1.2g of liquorice, 1.2g of angelica dahurica, 1.2g of cardamom, 1.2g of red cardamom, 0.8g of sand ginger, 0.8g of cardamom, 0.6g of tsaoko amom, 0.15g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of sodium deoxyacetate.
The invention also provides a preparation method for preparing the red oil chilli sauce, which comprises the following steps:
s1, selecting materials, selecting high-quality products, and weighing the raw materials according to the weight;
s2, sorting, namely, symmetrically taking out raw materials for sorting, and selecting products which do not meet the processing requirements;
s3, cleaning, namely, introducing the pod pepper and the millet pepper into a high-temperature high-pressure cleaning machine for cleaning, and soaking and cleaning other cleanable raw materials in water;
s4, air-drying, namely introducing the cleaned raw material into a hot air main line for air-drying operation, and drying the moisture covered on the cleaned raw material and the moisture of the raw material;
s5, decocting, namely pouring the air-dried pod pepper and the millet pepper into a decocting machine, pouring the soybean oil into the decocting machine for decocting, fully stirring in the decocting process, and decocting for 5 hours;
s6, seasoning, pouring the white sesame seeds, the soybeans, the spices, the seasonings and the food additives into a boiling machine after the boiling is finished in the step S5, uniformly stirring, and boiling for 2.5 hours again;
s7, sterilizing, namely introducing the decocted chilli oil sauce into a high-temperature sterilization machine for high-temperature sterilization;
s8, bottling, cooling the sterilized chili sauce, bottling and sealing according to the known process.
In this embodiment, both of the steps S5 and S8 are performed in a clean room.
In this embodiment, in step S5, before the pod pepper and the millet pepper are boiled, the pod pepper and the millet pepper are cut into pieces.
In this embodiment, in the step S8, the specification of the bottle is 250 g.
Note: women during pregnancy eat less food.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
Claims (10)
1. A red oil chilli sauce is characterized in that: comprises pod pepper, millet pepper, white sesame, soybean oil, spices, seasonings and food additives.
2. The red oil chilli sauce according to claim 1, wherein: the spice comprises fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, Glycyrrhrizae radix, radix Angelicae Dahuricae, fructus Amomi rotundus, fructus Galangae, rhizoma Kaempferiae, fructus Amomi rotundus, fructus Tsaoko and herba Cymbopogonis Citrari.
3. The red oil chilli sauce according to claim 1, wherein: the flavoring agent comprises common salt.
4. The red oil chilli sauce according to claim 1, wherein: the food additive comprises potassium sorbate and sodium deoxyacetate.
5. The red oil chilli sauce according to claim 1, wherein: the composition is prepared from the following raw materials in parts by weight: 250g of pod pepper 200-4 g, 15-27g of millet pepper, 25-36g of white sesame, 45-56g of soybean, 85-120g of soybean oil, 3-8g of pericarpium zanthoxyli, 3-8g of anise, 3-8g of fennel, 0.5-1.4g of cassia bark, 0.5-1.4g of bay leaf, 0.5-1.4g of liquorice, 0.5-1.4g of angelica dahurica, 0.5-1.4g of cardamom, 0.5-1.4g of red cardamom, 0.2-0.8g of sand ginger, 0.2-0.8g of cardamom, 0.1-0.6g of tsaoko amom, 0.05-0.15g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of sodium deoxyacetate.
6. The red oil chilli sauce according to claim 5, wherein: the composition is prepared from the following raw materials in parts by weight: 220g of pod pepper, 20g of millet pepper, 30g of white sesame, 50g of soybean, 100g of soybean oil, 5g of pericarpium zanthoxyli, 5g of star anise, 5g of fennel, 1g of cassia bark, 1g of myrcia, 1g of liquorice, 1g of angelica dahurica, 1g of cardamom, 1g of red cardamom, 0.5g of sand ginger, 0.5g of cardamom, 0.3g of tsaoko amomum fruit, 0.1g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
7. A method for preparing the red oil chilli sauce according to any one of claims 5 or 6, characterized by: the method comprises the following steps:
s1, selecting materials, selecting high-quality products, and weighing the raw materials according to the weight;
s2, sorting, namely, symmetrically taking out raw materials for sorting, and selecting products which do not meet the processing requirements;
s3, cleaning, namely, introducing the pod pepper and the millet pepper into a high-temperature high-pressure cleaning machine for cleaning, and soaking and cleaning other cleanable raw materials in water;
s4, air-drying, namely introducing the cleaned raw material into a hot air main line for air-drying operation, and drying the moisture covered on the cleaned raw material and the moisture of the raw material;
s5, decocting, namely pouring the air-dried pod pepper and the millet pepper into a decocting machine, pouring the soybean oil into the decocting machine for decocting, fully stirring in the decocting process, and decocting for 4-6 hours;
s6, seasoning, pouring the white sesame seeds, the soybeans, the spices, the seasonings and the food additives into a boiling machine after the boiling is finished in the step S5, uniformly stirring, and boiling for 2-3 hours again;
s7, sterilizing, namely introducing the decocted chilli oil sauce into a high-temperature sterilization machine for high-temperature sterilization;
s8, bottling, cooling the sterilized chili sauce, bottling and sealing according to the known process.
8. The red oil chilli sauce according to claim 7, wherein: in both of the steps S5 and S8, the operation is performed in a clean room.
9. The red oil chilli sauce according to claim 7, wherein: in step S5, the pod pepper and the millet pepper are cut into pieces before being decocted.
10. The red oil chilli sauce according to claim 7, wherein: in the step S8, the specification of the bottle is 200-280 g.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112471493A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Chili sauce and preparation method thereof |
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Application publication date: 20201124 |