CN112335869A - Millet chili sauce and preparation method thereof - Google Patents
Millet chili sauce and preparation method thereof Download PDFInfo
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- CN112335869A CN112335869A CN202011178611.7A CN202011178611A CN112335869A CN 112335869 A CN112335869 A CN 112335869A CN 202011178611 A CN202011178611 A CN 202011178611A CN 112335869 A CN112335869 A CN 112335869A
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- pickled
- chili sauce
- capsicum frutescens
- millet
- ginger
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 112
- 235000015067 sauces Nutrition 0.000 title claims abstract description 57
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 56
- 235000019713 millet Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 63
- 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 60
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 57
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 49
- 235000008397 ginger Nutrition 0.000 claims abstract description 49
- 240000002234 Allium sativum Species 0.000 claims abstract description 33
- 235000004611 garlic Nutrition 0.000 claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 22
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 20
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 20
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 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 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 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 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 239000002773 nucleotide Substances 0.000 claims abstract description 18
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 18
- 238000009924 canning Methods 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 4
- 241000234314 Zingiber Species 0.000 claims description 48
- 238000005554 pickling Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000004320 sodium erythorbate Substances 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000006866 deterioration Effects 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 2
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 9
- 235000012149 noodles Nutrition 0.000 abstract description 9
- 240000007594 Oryza sativa Species 0.000 abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 5
- 235000009566 rice Nutrition 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000005556 hormone Substances 0.000 description 3
- 229940088597 hormone Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 206010063659 Aversion Diseases 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 208000009084 Cold Injury Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 208000001407 Vascular Headaches Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002595 cold damage Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Abstract
The invention belongs to the technical field of chilli sauce production, and particularly relates to millet chilli sauce and a preparation method thereof, wherein the millet chilli sauce comprises the following raw materials in parts by weight: 80-120 kg of pickled capsicum frutescens, 2-4 kg of pickled ginger, 8-12 kg of garlic, 80-100 kg of oil, 3-5 kg of white sugar, 3-5 kg of monosodium glutamate, 0.18-0.22 kg of 5' -flavour nucleotide disodium, 0.1-0.12 kg of potassium sorbate, 2-4 kg of salt, 4-6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium isoascorbate; the production process of the millet chili sauce comprises the following steps: s1, sorting; s2, pretreating raw materials; s3, blending; s4, frying; s5, seasoning; and S6, metering and canning. The millet chili sauce provided by the invention is reasonable in proportion, mellow in taste, complete in color, fragrance and taste, capable of meeting the seasoning requirements of noodles mixing, rice mixing, dish cooking and fish steaming in daily diet, rich in raw material source, simple in process, low in cost and wide in applicable population.
Description
Technical Field
The invention relates to the technical field of chilli sauce production, in particular to a millet chilli sauce and a preparation method thereof.
Background
A very small, very hot pepper originally produced in Yunnan is said to have semi-wild type small capsicum annuum still in original forest of Xishuangbanna in Yunnan, which is generally cultivated all over the world. Can be used for treating stomach cold, hemorrhoid, and diseases. Some of the wild vegetables, capsicum frutescens, are also used for seasoning. The fresh potherb capsicum frutescens is common in Yunobuan and other places in China, is mostly used as food materials, and is also used as ornamental plants in some regions.
The millet pepper has the characteristics of pepper: can enhance physical strength, and improve symptoms such as aversion to cold, cold injury, vascular headache, etc.; but also can accelerate metabolism, promote hormone secretion and protect skin; is rich in vitamin C, can control heart disease and coronary arteriosclerosis, and reduce cholesterol, and contains more oxidizing substances; the millet chili has unique flavor, but no chili food with real millet chili as a main raw material exists in the market at present, so that the millet chili cannot be really placed on dining tables of people.
The capsicum frutescens is very spicy, so that the capsicum frutescens is generally taken as a seasoning, and the common seasoning for Sichuan dish serving is based on the statement, so that the invention provides the capsicum frutescens sauce and the preparation method thereof.
Disclosure of Invention
The invention aims to provide the millet chili sauce which has unique fragrance and strong taste and can be used for mixing rice, noodles, dipping materials and cooking.
The invention provides millet chili sauce which comprises the following raw materials in parts by weight: 80-120 kg of pickled capsicum frutescens, 2-4 kg of pickled ginger, 8-12 kg of garlic, 80-100 kg of oil, 3-5 kg of white sugar, 3-5 kg of monosodium glutamate, 0.18-0.22 kg of 5' -flavour nucleotide disodium, 0.1-0.12 kg of potassium sorbate, 2-4 kg of salt, 4-6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium isoascorbate.
Preferably, the capsicum frutescens sauce comprises the following raw materials in parts by weight: 100 kg of pickled capsicum frutescens, 3 kg of pickled ginger, 10 kg of garlic, 90 kg of oil, 4 kg of white sugar, 4 kg of monosodium glutamate, 0.2 kg of 5' -flavor nucleotide disodium, 0.1 kg of potassium sorbate, 3 kg of salt, 5 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate.
Preferably, the content of the potassium sorbate is less than or equal to 0.6 percent, the content of the disodium 5' -flavor nucleotide is less than or equal to 0.6 percent,
preferably, the content of the citric acid is less than or equal to 0.9 per mill, the salt content is 11-15%, and the content of the D-sodium erythorbate is less than or equal to 1 per mill.
Preferably, the pickled capsicum frutescens is pickled capsicum frutescens prepared by pickling fresh capsicum frutescens for 2 months.
Preferably, the pickled ginger is vinegar pickled ginger prepared by pickling fresh ginger for 2-3 weeks.
The invention also provides a production process of the millet chili sauce, which comprises the following steps:
s1, sorting: sorting and pickling capsicum frutescens, pickled ginger and garlic, removing mildew, deterioration and impurities, and repeatedly cleaning with drinking water to remove silt and impurities for later use;
s2, raw material pretreatment: respectively crushing the pickled capsicum frutescens, pickled ginger and garlic which are cleaned in the step S1 in a crusher for later use;
s3, batching: weighing 80-120 kg of pickled capsicum frutescens, 2-4 kg of pickled ginger, 8-12 kg of garlic, 80-100 kg of oil, 3-5 kg of white sugar, 3-5 kg of monosodium glutamate, 0.18-0.22 kg of 5' -flavour nucleotide disodium, 0.1-0.12 kg of potassium sorbate, 2-4 kg of salt, 4-6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium isoascorbate for later use;
s4, stir-frying: sequentially adding the oil, the pickled capsicum frutescens, the pickled ginger and the garlic which are weighed in the step S3 into a frying pan for frying;
s5, seasoning: and (3) after the pickled capsicum frutescens, the pickled ginger and the garlic are fried to have fragrance, adding the monosodium glutamate, the white sugar, the salt, the 5' -flavour nucleotide disodium, the potassium sorbate, the citric acid and the edible essence which are weighed in the step (S3) for seasoning, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure uniform taste.
S6, metering and canning: and (4) metering and canning the fried millet chili sauce obtained in the step (S5), and after 220 g of millet chili sauce is canned, carrying out vacuum sealing by using a known vacuum sealing machine.
Preferably, the frying temperature is controlled to be 105-117 ℃, and the frying time is 6-13 min.
The invention has the beneficial effects that:
1. according to the millet chili sauce provided by the invention, the raw materials of capsicum frutescens and pickled ginger are emphasized fundamentally so as to ensure that the millet chili sauce food is fresh, meanwhile, the traditional frying process is adopted, the freshness and mellowness of the fresh food are highlighted, the metabolism can be accelerated, the hormone secretion can be promoted, the added pickled ginger can also enhance the physique and improve the cold-intolerance symptom;
2. the millet chili sauce provided by the invention has the advantages that the raw material source is rich, the acquisition difficulty is low, the price is low, the raw material source is easy to obtain, the production cost of the millet chili sauce provided by the invention is low, meanwhile, the production process of the millet chili sauce is simple, the operation is simple, the equipment requirement is low, the millet chili sauce is suitable for industrial production, the production cost is low, and the applicable population of the millet chili sauce is further expanded;
3. the millet chili sauce provided by the invention is reasonable in proportion, mellow in taste, and complete in color, fragrance and taste, can meet the seasoning requirements of noodles mixing, rice mixing, dipping, dish cooking and fish steaming in daily diet, and is wide in application, so that applicable people are expanded.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides millet chili sauce which comprises the following raw materials in parts by weight: 80 kg of pickled capsicum frutescens, 2 kg of pickled ginger, 8 kg of garlic, 80 kg of oil, 3 kg of white sugar, 3 kg of monosodium glutamate, 0.18 kg of 5' -flavor nucleotide disodium, 0.1 kg of potassium sorbate, 2 kg of salt, 4 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate.
The production process comprises the following steps:
s1, sorting: sorting and pickling capsicum frutescens, pickled ginger and garlic, removing mildew, deterioration and impurities, and repeatedly cleaning with drinking water to remove silt and impurities for later use;
s2, raw material pretreatment: respectively crushing the pickled capsicum frutescens, pickled ginger and garlic which are cleaned in the step S1 in a crusher for later use;
s3, batching: weighing 80 kg of pickled capsicum frutescens, 2 kg of pickled ginger, 8 kg of garlic, 80 kg of oil, 3 kg of white sugar, 3 kg of monosodium glutamate, 0.18 kg of disodium 5' -ribonucleotide, 0.1 kg of potassium sorbate, 2 kg of salt, 4 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate for later use;
s4, stir-frying: sequentially adding the oil, the pickled capsicum frutescens, the pickled ginger and the garlic which are weighed in the step S3 into a frying pan for frying;
s5, seasoning: and (3) after the pickled capsicum frutescens, the pickled ginger and the garlic are fried to have fragrance, adding the monosodium glutamate, the white sugar, the salt, the 5' -flavour nucleotide disodium, the potassium sorbate, the citric acid and the edible essence which are weighed in the step (S3) for seasoning, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure uniform taste.
S6, metering and canning: and (4) metering and canning the fried millet chili sauce obtained in the step (S5), and after 220 g of millet chili sauce is canned, carrying out vacuum sealing by using a known vacuum sealing machine.
In the invention, the pickled capsicum frutescens is prepared by pickling fresh capsicum frutescens for 2 months, the pickled ginger is prepared by pickling fresh ginger for 2-3 weeks, and the frying temperature in the step S4 is controlled to be 105-117 ℃ and is fried for 6-13 min.
Example two
The invention provides millet chili sauce which comprises the following raw materials in parts by weight: 100 kg of pickled capsicum frutescens, 3 kg of pickled ginger, 10 kg of garlic, 90 kg of oil, 4 kg of white sugar, 4 kg of monosodium glutamate, 0.2 kg of 5' -flavor nucleotide disodium, 0.1 kg of potassium sorbate, 3 kg of salt, 5 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate.
The production process comprises the following steps:
s1, sorting: sorting and pickling capsicum frutescens, pickled ginger and garlic, removing mildew, deterioration and impurities, and repeatedly cleaning with drinking water to remove silt and impurities for later use;
s2, raw material pretreatment: respectively crushing the pickled capsicum frutescens, pickled ginger and garlic which are cleaned in the step S1 in a crusher for later use;
s3, batching: weighing the raw materials according to 100 kg of pickled capsicum frutescens, 3 kg of pickled ginger, 10 kg of garlic, 90 kg of oil, 4 kg of white sugar, 4 kg of monosodium glutamate, 0.2 kg of 5' -flavor nucleotide disodium, 0.1 kg of potassium sorbate, 3 kg of salt, 5 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate for later use;
s4, stir-frying: sequentially adding the oil, the pickled capsicum frutescens, the pickled ginger and the garlic which are weighed in the step S3 into a frying pan for frying;
s5, seasoning: and (3) after the pickled capsicum frutescens, the pickled ginger and the garlic are fried to have fragrance, adding the monosodium glutamate, the white sugar, the salt, the 5' -flavour nucleotide disodium, the potassium sorbate, the citric acid and the edible essence which are weighed in the step (S3) for seasoning, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure uniform taste.
S6, metering and canning: and (4) metering and canning the fried millet chili sauce obtained in the step (S5), and after 220 g of millet chili sauce is canned, carrying out vacuum sealing and packaging by using a known vacuum sealing machine. Or sterilizing by adopting a production line, filling nitrogen, and bottling and packaging.
In the invention, the pickled capsicum frutescens is prepared by pickling fresh capsicum frutescens for 2 months, the pickled ginger is prepared by pickling fresh ginger for 2-3 weeks, and the frying temperature in the step S4 is controlled to be 105-117 ℃ and is fried for 6-13 min.
EXAMPLE III
The invention provides millet chili sauce which comprises the following raw materials in parts by weight: 120 kg, 4 kg of pickled ginger, 12 kg of garlic, 100 kg of oil, 5 kg of white sugar, 5 kg of monosodium glutamate, 0.22 kg of 5' -flavor nucleotide disodium, 0.12 kg of potassium sorbate, 4 kg of salt, 6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate.
The production process comprises the following steps:
s1, sorting: sorting and pickling capsicum frutescens, pickled ginger and garlic, removing mildew, deterioration and impurities, and repeatedly cleaning with drinking water to remove silt and impurities for later use;
s2, raw material pretreatment: respectively crushing the pickled capsicum frutescens, pickled ginger and garlic which are cleaned in the step S1 in a crusher for later use;
s3, batching: weighing the raw materials according to 120 kg of pickled capsicum frutescens, 4 kg of pickled ginger, 12 kg of garlic, 100 kg of oil, 5 kg of white sugar, 5 kg of monosodium glutamate, 0.22 kg of 5' -flavor nucleotide disodium, 0.12 kg of potassium sorbate, 4 kg of salt, 6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate for later use;
s4, stir-frying: sequentially adding the oil, the pickled capsicum frutescens, the pickled ginger and the garlic which are weighed in the step S3 into a frying pan for frying;
s5, seasoning: and (3) after the pickled capsicum frutescens, the pickled ginger and the garlic are fried to have fragrance, adding the monosodium glutamate, the white sugar, the salt, the 5' -flavour nucleotide disodium, the potassium sorbate, the citric acid and the edible essence which are weighed in the step (S3) for seasoning, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure uniform taste.
S6, metering and canning: and (4) metering and canning the fried millet chili sauce obtained in the step (S5), and after 220 g of millet chili sauce is canned, carrying out vacuum sealing by using a known vacuum sealing machine. Or sterilizing by adopting a production line, filling nitrogen, and bottling and packaging.
In the invention, the pickled capsicum frutescens is prepared by pickling fresh capsicum frutescens for 2 months, the pickled ginger is prepared by pickling fresh ginger for 2-3 weeks, and the frying temperature in the step S4 is controlled to be 105-117 ℃ and is fried for 6-13 min.
Experiment one
The millet chili sauce prepared in the first, second and third examples is used for preparing mixed noodles, 200 customers respectively taste the mixed noodles prepared by the millet chili sauce prepared in the first, second and third examples, and a group with the best taste is selected for statistics, and the results are as follows:
TABLE 1
Experiment two
When 200 customers who used the millet chili sauce prepared in the first, second and third examples for mixing rice were randomly selected to taste the mixed noodles prepared from the millet chili sauce prepared in the first, second and third examples, and a group with the best taste was selected, and statistics was performed, and the results were as follows:
| example one | Example two | EXAMPLE III | |
| Number of persons with best taste | 66 | 82 | 52 |
| Optimum ratio% | 33％ | 41％ | 26％ |
Watch two
Experiment three
The millet chili sauce prepared in the first, second and third examples is used for preparing a mixed noodle, 200 customers respectively taste the fried dishes prepared by the millet chili sauce prepared in the first, second and third examples, and a group with the best taste is selected for statistics, and the results are as follows:
| example one | Example two | EXAMPLE III | |
| Number of persons with best taste | 63 | 75 | 62 |
| Optimum ratio% | 31.5％ | 37.5％ | 31％ |
Watch III
Experiment four
The millet chili sauce prepared in the first, second and third examples is used for preparing a noodle to be mixed, 200 customers respectively taste the steamed fish prepared by the millet chili sauce prepared in the first, second and third examples, and a group with the best taste is selected for statistics, and the results are as follows:
| example one | Example two | EXAMPLE III | |
| Number of persons with best taste | 60 | 77 | 63 |
| Optimum ratio% | 30％ | 38.5％ | 31.5％ |
Watch four
Experiments show that the chili sauce prepared according to the mixture ratio of the three embodiments is selected from the best taste, and the millet chili sauce prepared according to the mixture ratio of the second embodiment has the best taste, is full of color, fragrance and taste, can meet the seasoning requirements of noodle mixing, rice mixing, dish cooking and fish steaming in daily diet, and has wide application range, thereby expanding applicable people and having wide sales market by combining tables 1-4; according to the pickled capsicum frutescens and pickled ginger pickled in the fresh food groove of the millet chili sauce, the traditional frying process is adopted, the freshness and mellowness of fresh food materials are highlighted, the metabolism can be accelerated, the hormone secretion is promoted, and the added pickled ginger can also strengthen the physique and improve the cold-resistant symptoms. The millet chili sauce provided by the invention has the advantages of rich raw material sources, low acquisition difficulty, low production cost, simple production process, simple operation, low equipment requirement, suitability for industrial production and low production cost, so that the applicable population of the millet chili sauce is expanded, and the market space is very large.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The millet chili sauce is characterized by comprising the following raw materials in parts by weight: 80-120 kg of pickled capsicum frutescens, 2-4 kg of pickled ginger, 8-12 kg of garlic, 80-100 kg of oil, 3-5 kg of white sugar, 3-5 kg of monosodium glutamate, 0.18-0.22 kg of 5' -flavour nucleotide disodium, 0.1-0.12 kg of potassium sorbate, 2-4 kg of salt, 4-6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium isoascorbate.
2. The millet chili sauce as claimed in claim 1, wherein the millet chili sauce comprises the following raw materials in parts by weight: 100 kg of pickled capsicum frutescens, 3 kg of pickled ginger, 10 kg of garlic, 90 kg of oil, 4 kg of white sugar, 4 kg of monosodium glutamate, 0.2 kg of 5' -flavor nucleotide disodium, 0.1 kg of potassium sorbate, 3 kg of salt, 5 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium erythorbate.
3. The millet chili sauce as claimed in claim 1, wherein the potassium sorbate content is less than or equal to 0.6%, and the disodium 5' -ribonucleotide content is less than or equal to 0.6%.
4. The millet chili sauce as claimed in claim 1, wherein the citric acid content is less than or equal to 0.9%, the salt content is 11-15%, and the content of D-sodium erythorbate is less than or equal to 1%.
5. The process for producing the millet chili sauce as claimed in claim 5, wherein the pickled capsicum frutescens is a pickled capsicum frutescens prepared by pickling fresh capsicum frutescens for 2 months.
6. The production process of the millet chili sauce as claimed in claim 5, wherein the pickled ginger is vinegar pickled ginger prepared by pickling fresh ginger for 2-3 weeks.
7. The production process of the millet chili sauce is characterized by comprising the following steps of:
s1, sorting: sorting and pickling capsicum frutescens, pickled ginger and garlic, removing mildew, deterioration and impurities, and repeatedly cleaning with drinking water to remove silt and impurities for later use;
s2, raw material pretreatment: respectively crushing the pickled capsicum frutescens, pickled ginger and garlic which are cleaned in the step S1 in a crusher for later use;
s3, batching: weighing 80-120 kg of pickled capsicum frutescens, 2-4 kg of pickled ginger, 8-12 kg of garlic, 80-100 kg of oil, 3-5 kg of white sugar, 3-5 kg of monosodium glutamate, 0.18-0.22 kg of 5' -flavour nucleotide disodium, 0.1-0.12 kg of potassium sorbate, 2-4 kg of salt, 4-6 kg of edible essence, 0.2 g of citric acid and 0.2 g of D-sodium isoascorbate for later use;
s4, stir-frying: sequentially adding the oil, the pickled capsicum frutescens, the pickled ginger and the garlic which are weighed in the step S3 into a frying pan for frying;
s5, seasoning: after the pickled capsicum frutescens, the pickled ginger and the garlic are fried to have fragrance, adding the monosodium glutamate, the white sugar, the salt, the 5' -flavour nucleotide disodium, the potassium sorbate, the citric acid and the edible essence which are weighed in the step S3 for seasoning, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure that the taste is uniform;
s6, metering and canning: and (4) metering and canning the fried millet chili sauce obtained in the step (S5), and after 220 g of millet chili sauce is canned, carrying out vacuum sealing by using a known vacuum sealing machine.
8. The production process of the millet chili sauce as claimed in claim 5, wherein the frying temperature is controlled to be 105-117 ℃ and the frying time is 6-13 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712187A (en) * | 2021-09-06 | 2021-11-30 | 贵州湄潭茯莹食品开发有限公司 | Pepper-sesame green pepper sauce and preparation method thereof |
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| CN103315279A (en) * | 2013-07-08 | 2013-09-25 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
| CN104905221A (en) * | 2015-05-18 | 2015-09-16 | 南乐县道德金农产品开发有限公司 | Chili sauce and production method thereof |
| CN110024999A (en) * | 2019-05-23 | 2019-07-19 | 周朝刚 | Liquor-saturated capsicum composition processed of one kind and preparation method thereof |
| CN111743141A (en) * | 2020-06-28 | 2020-10-09 | 王晓刚 | Millet chilli sauce and preparation method thereof |
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- 2020-10-29 CN CN202011178611.7A patent/CN112335869A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315279A (en) * | 2013-07-08 | 2013-09-25 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
| CN104905221A (en) * | 2015-05-18 | 2015-09-16 | 南乐县道德金农产品开发有限公司 | Chili sauce and production method thereof |
| CN110024999A (en) * | 2019-05-23 | 2019-07-19 | 周朝刚 | Liquor-saturated capsicum composition processed of one kind and preparation method thereof |
| CN111743141A (en) * | 2020-06-28 | 2020-10-09 | 王晓刚 | Millet chilli sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113712187A (en) * | 2021-09-06 | 2021-11-30 | 贵州湄潭茯莹食品开发有限公司 | Pepper-sesame green pepper sauce and preparation method thereof |
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Application publication date: 20210209 |