CN112155197A - Chili sauce and preparation method thereof - Google Patents
Chili sauce and preparation method thereof Download PDFInfo
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- CN112155197A CN112155197A CN202010949643.6A CN202010949643A CN112155197A CN 112155197 A CN112155197 A CN 112155197A CN 202010949643 A CN202010949643 A CN 202010949643A CN 112155197 A CN112155197 A CN 112155197A
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- 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
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- 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
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Abstract
The invention discloses a chilli sauce and a preparation method thereof, wherein the chilli sauce comprises the following components in parts by weight: the paint comprises the following components in parts by weight: the chili sauce is prepared from 70-80 parts of fresh chili, 15-25 parts of dry red chili, 7-14 parts of garlic, 1-2 parts of pepper granules, 1-4 parts of ginger, 1-4 parts of white granulated sugar, 4-8 parts of salt, 2-6 parts of monosodium glutamate, 2-8 parts of litsea pungens, 1-5 parts of allium macrostemon and 0.5-1.2 parts of lactobacillus plantarum.
Description
Technical Field
The invention relates to chilli sauce and a preparation method thereof, belongs to the technical field of food processing, and particularly relates to a formula and a preparation process of the chilli sauce.
Background
The chili sauce is one of the most important seasonings in daily life, has certain nutritional value and good flavor because of promoting appetite, and becomes a common seasoning and a table food at home. Along with the improvement of living standard of people, the requirements of people on the food quality are higher and higher, and the taste is rich and the safety is relieved. In order to prolong the shelf life and improve the taste, a certain amount of preservative or food additive is generally added into common chili sauce in the market at present, and the common chili sauce can cause harm to human bodies after being eaten for a long time. And the fermented chilli sauce generally adopts a natural fermentation mode, so that the risk of fermentation failure exists, and the quality stability of a finished product is difficult to ensure.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the chili sauce and the preparation method thereof, and solves the problems of more preservatives and food additives and poor product quality stability.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a chili sauce and its preparation method are provided:
the chili sauce comprises the following components in parts by weight: 70-80 parts of fresh pepper, 15-25 parts of dry red pepper, 7-14 parts of garlic, 1-2 parts of pepper granules, 1-4 parts of ginger, 1-4 parts of white granulated sugar, 4-8 parts of salt, 2-6 parts of monosodium glutamate, 2-8 parts of litsea cubeba, 1-5 parts of allium macrostemon and 0.5-1.2 parts of lactobacillus plantarum.
Preferably, the fresh pepper is a double-twig pepper.
Preferably, the dry red pepper is a bullet pepper.
Preferably, the composition comprises the following components in parts by weight: 75 parts of fresh pepper, 20 parts of dry red pepper, 10 parts of garlic, 1.5 parts of pepper granules, 2 parts of ginger, 3 parts of white granulated sugar, 6 parts of salt, 3 parts of monosodium glutamate, 5 parts of litsea pungens and 3 parts of allium chinense.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 10-20 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3-5 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting for 5-15 days to obtain the final product.
Preferably, the anaerobic fermentation time is 15 days after lactobacillus plantarum inoculation;
preferably, after the dry red pepper is added, the addition amount of the water is 4 times of that of the dry red pepper;
preferably, the second fermentation time is 10 days.
(III) advantageous effects
The invention provides chili sauce and a preparation method thereof. The method has the following beneficial effects:
(1) the chili sauce is added with litsea and allium chinense which are edible and pharmaceutical dual-purpose food materials, wherein the litsea has the functions of tonifying spleen, regulating qi, dispelling cold and helping digestion, the allium chinense has the functions of clearing away heat and toxic materials, relieving summer heat, stimulating appetite and the like, and the litsea has the antifungal effect, can prevent mildew and prolong the shelf life.
(2) The chili sauce substitutes for traditional natural fermentation process by lactobacillus plantarum inoculation, has high product quality stability in different batches, is highly acidic after lactobacillus plantarum fermentation, and can inhibit the growth of mixed bacteria and prevent deterioration.
(3) The chili sauce adopts secondary fermentation process, and two kinds of chili, namely fresh chili and dry red chili, are selected as raw materials, so that the layering of the taste of the chili sauce can be further improved.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 1
The chili sauce comprises the following components in parts by weight: 70 parts of fresh pepper, 15 parts of dry red pepper, 7 parts of garlic, 1 part of pepper granules, 4 parts of ginger, 4 parts of white granulated sugar, 8 parts of salt, 6 parts of monosodium glutamate, 8 parts of litsea pungens, 5 parts of allium chinense and 1.2 parts of lactobacillus plantarum.
The fresh pepper is fructus Viticis negundo pepper.
The dry red pepper is bullet pepper.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 10 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting again for 5 days to obtain the final product.
Example 2
The chili sauce comprises the following components in parts by weight: 80 parts of fresh pepper, 25 parts of dry red pepper, 14 parts of garlic, 2 parts of pepper granules, 4 parts of ginger, 1 part of white granulated sugar, 4 parts of salt, 2 parts of monosodium glutamate, 2 parts of litsea pungens, 1 part of allium chinense and 0.5 part of lactobacillus plantarum.
The fresh pepper is fructus Viticis negundo pepper.
The dry red pepper is bullet pepper.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 20 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3-5 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting again for 15 days to obtain the final product.
Example 3
The chili sauce comprises the following components in parts by weight: 80 parts of fresh pepper, 15 parts of dry red pepper, 7 parts of garlic, 2 parts of pepper granules, 1 part of ginger, 4 parts of white granulated sugar, 4 parts of salt, 6 parts of monosodium glutamate, 2 parts of litsea pungens, 5 parts of allium chinense and 0.5 part of lactobacillus plantarum.
The fresh pepper is fructus Viticis negundo pepper.
The dry red pepper is bullet pepper.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 20 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3-5 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting again for 5 days to obtain the final product.
Example 4
The chili sauce comprises the following components in parts by weight: 75 parts of fresh pepper, 20 parts of dry red pepper, 10 parts of garlic, 1.5 parts of pepper granules, 2 parts of ginger, 3 parts of white granulated sugar, 6 parts of salt, 3 parts of monosodium glutamate, 5 parts of litsea pungens, 3 parts of allium chinense and 0.8 part of lactobacillus plantarum.
The fresh pepper is fructus Viticis negundo pepper.
The dry red pepper is bullet pepper.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 15 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 4 times of boiled water which is obtained through a high-temperature sterilization process and cooling of the dry red peppers, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting for 10 days again to obtain the final product.
Comparative example 1
The chili sauce comprises the following components in parts by weight: 60 parts of fresh pepper, 12 parts of dry red pepper, 5 parts of garlic, 3 parts of pepper granules, 5 parts of ginger, 5 parts of white granulated sugar, 2 parts of salt, 1 part of monosodium glutamate, 1 part of litsea pungens, 1 part of allium chinense and 0.2 part of lactobacillus plantarum.
The fresh pepper is fructus Viticis negundo pepper.
The dry red pepper is bullet pepper.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 5 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3-5 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting again for 4 days to obtain the final product.
Comparative example 2
The chili sauce comprises the following components in parts by weight: 90 parts of fresh pepper, 30 parts of dry red pepper, 15 parts of garlic, 4 parts of pepper granules, 5 parts of ginger, 5 parts of white granulated sugar, 1 part of salt, 7 parts of monosodium glutamate, 9 parts of litsea pungens, 7 parts of allium chinense and 1.5 parts of lactobacillus plantarum.
The fresh pepper is fructus Viticis negundo pepper.
The dry red pepper is bullet pepper.
The chili sauce is prepared by adopting the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 25 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3-5 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting for 20 days again to obtain the final product.
Examples of the experiments
Selecting 30 eaters with the ages of 21-35 as assessors, performing sensory evaluation on the chili pastes in the examples 1-4 and the comparative examples 1-2, randomly numbering the chili pastes, then scoring the color, the shape, the taste and the flavor of the chili pastes by the assessors, and rinsing the mouth by using clear water during the assessment. The scoring is divided into 1-9 points, wherein 1 point is the lowest point, 9 points are the highest point, the sum of all the items is the comprehensive scoring of the product, the scoring standard is shown in table 1, and the scoring results of different chilli sauce are shown in table 2. The results are as follows:
TABLE 1 sensory index evaluation criteria for chili sauce
TABLE 2 Scoring Condition for different chilli sauces
| Color and luster | Form of the composition | Taste of the product | Flavor (I) and flavor (II) | Composite score | |
| Example 1 | 5.8 | 7.2 | 6.5 | 6.8 | 6.6 |
| Example 2 | 6.7 | 5.4 | 5.2 | 6.1 | 5.9 |
| Example 3 | 7.5 | 6.9 | 6.1 | 5.9 | 6.6 |
| Example 4 | 8.2 | 7.9 | 8.4 | 8.0 | 8.1 |
| Comparative example 1 | 4.7 | 5.6 | 6.3 | 4.9 | 5.4 |
| Comparative example 2 | 6.2 | 5.1 | 4.8 | 6.0 | 5.5 |
From the results of sensory evaluation, the chili sauce produced by the formula and the preparation method of the invention has higher comprehensive score, wherein the comprehensive score of the formula and the preparation method in the example 4 reaches the special grade.
Claims (8)
1. A chili sauce is characterized in that: the paint comprises the following components in parts by weight: 70-80 parts of fresh pepper, 15-25 parts of dry red pepper, 7-14 parts of garlic, 1-2 parts of pepper granules, 1-4 parts of ginger, 1-4 parts of white granulated sugar, 4-8 parts of salt, 2-6 parts of monosodium glutamate, 2-8 parts of litsea cubeba, 1-5 parts of allium macrostemon and 0.5-1.2 parts of lactobacillus plantarum.
2. The chili paste of claim 1, wherein: the fresh pepper is fructus Viticis negundo pepper.
3. The chili paste of claim 1, wherein: the dry red pepper is bullet pepper.
4. The chili paste of claim 1, wherein: the paint comprises the following components in parts by weight: 75 parts of fresh pepper, 20 parts of dry red pepper, 10 parts of garlic, 1.5 parts of pepper granules, 2 parts of ginger, 3 parts of white granulated sugar, 6 parts of salt, 3 parts of monosodium glutamate, 5 parts of litsea pungens and 3 parts of allium chinense.
5. A method for preparing a chili paste according to any one of claims 1 to 4, wherein: the method comprises the following steps:
(1) cleaning fresh Capsici fructus, cutting into 3-5mm small granules, cleaning and cutting peeled Bulbus Allii and rhizoma Zingiberis recens into 3-5mm small granules, air drying, and removing water on the surface of raw material;
(2) adding fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Litseae pungentis, and Bulbus Allii Macrostemonis, mincing, and mixing;
(3) inoculating Lactobacillus plantarum into the mixture, sealing in a container, and performing anaerobic fermentation at 25 deg.C for 10-20 days;
(4) cleaning and drying the dry red peppers, then adding the dry red peppers into the container in the step (3), simultaneously adding 3-5 times of boiled water which is subjected to a high-temperature sterilization process and is cooled, and soaking the dry red peppers for 3 days at normal temperature to rehydrate the dry red peppers;
(5) then pulping in a pulping machine, filling and sealing in a sterile environment, and fermenting for 5-15 days to obtain the final product.
6. The method for preparing a chili paste according to claim 5, wherein: the anaerobic fermentation time after the lactobacillus plantarum inoculation is 15 days.
7. The method for preparing a chili paste according to claim 5, wherein the method comprises the following steps: after the dry red pepper is added, the addition amount of water is 4 times of that of the dry red pepper.
8. The method for preparing a chili paste according to claim 5, wherein the method comprises the following steps: the second fermentation time was 10 days.
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| CN202010949643.6A CN112155197A (en) | 2020-09-10 | 2020-09-10 | Chili sauce and preparation method thereof |
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| CN202010949643.6A CN112155197A (en) | 2020-09-10 | 2020-09-10 | Chili sauce and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383942A (en) * | 2021-07-08 | 2021-09-14 | 北京为众亿业科技集团有限公司 | Fermented chili sauce and preparation method thereof |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
| CN115886236A (en) * | 2023-02-08 | 2023-04-04 | 秦世品 | Chili sauce and preparation method thereof |
| CN116210881A (en) * | 2022-12-22 | 2023-06-06 | 襄湘辣(襄阳)农业科技有限公司 | Preparation method of chilli sauce |
| CN116268364A (en) * | 2023-01-05 | 2023-06-23 | 永州市田湘逢农业科技发展有限公司 | Chilli sauce and preparation method thereof |
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| CN106360630A (en) * | 2016-08-25 | 2017-02-01 | 广西慧投互联网金融服务有限公司 | Chili sauce and production process of same |
| CN108391806A (en) * | 2018-03-02 | 2018-08-14 | 成都大学 | Low nitre delicate fragrance type flavor chilli sauce of a kind of less salt and preparation method thereof |
| CN108651967A (en) * | 2018-04-24 | 2018-10-16 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of blueness pepper pat and preparation method thereof |
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2020
- 2020-09-10 CN CN202010949643.6A patent/CN112155197A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360630A (en) * | 2016-08-25 | 2017-02-01 | 广西慧投互联网金融服务有限公司 | Chili sauce and production process of same |
| CN108391806A (en) * | 2018-03-02 | 2018-08-14 | 成都大学 | Low nitre delicate fragrance type flavor chilli sauce of a kind of less salt and preparation method thereof |
| CN108651967A (en) * | 2018-04-24 | 2018-10-16 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of blueness pepper pat and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383942A (en) * | 2021-07-08 | 2021-09-14 | 北京为众亿业科技集团有限公司 | Fermented chili sauce and preparation method thereof |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
| CN116210881A (en) * | 2022-12-22 | 2023-06-06 | 襄湘辣(襄阳)农业科技有限公司 | Preparation method of chilli sauce |
| CN116268364A (en) * | 2023-01-05 | 2023-06-23 | 永州市田湘逢农业科技发展有限公司 | Chilli sauce and preparation method thereof |
| CN115886236A (en) * | 2023-02-08 | 2023-04-04 | 秦世品 | Chili sauce and preparation method thereof |
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