CN112790369A - Dried fruit chili nutrient sauce and preparation method thereof - Google Patents
Dried fruit chili nutrient sauce and preparation method thereof Download PDFInfo
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- CN112790369A CN112790369A CN202110119431.XA CN202110119431A CN112790369A CN 112790369 A CN112790369 A CN 112790369A CN 202110119431 A CN202110119431 A CN 202110119431A CN 112790369 A CN112790369 A CN 112790369A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 129
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 42
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 54
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 54
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 244000277583 Terminalia catappa Species 0.000 claims abstract description 47
- 235000009319 Terminalia catappa Nutrition 0.000 claims abstract description 47
- 239000000843 powder Substances 0.000 claims abstract description 46
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 43
- 235000020232 peanut Nutrition 0.000 claims abstract description 43
- 240000002234 Allium sativum Species 0.000 claims abstract description 37
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 37
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 37
- 235000004611 garlic Nutrition 0.000 claims abstract description 37
- 235000020234 walnut Nutrition 0.000 claims abstract description 37
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 32
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 32
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 27
- 235000008397 ginger Nutrition 0.000 claims abstract description 27
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 24
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 24
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 238000004806 packaging method and process Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000005303 weighing Methods 0.000 claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 claims abstract description 19
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 claims abstract 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims description 89
- 238000005520 cutting process Methods 0.000 claims description 71
- 235000013311 vegetables Nutrition 0.000 claims description 70
- 239000006002 Pepper Substances 0.000 claims description 56
- 235000016761 Piper aduncum Nutrition 0.000 claims description 56
- 235000017804 Piper guineense Nutrition 0.000 claims description 56
- 235000008184 Piper nigrum Nutrition 0.000 claims description 56
- 241000234282 Allium Species 0.000 claims description 51
- 241000758706 Piperaceae Species 0.000 claims description 33
- 239000011148 porous material Substances 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- 238000004140 cleaning Methods 0.000 claims description 29
- 210000000582 semen Anatomy 0.000 claims description 29
- 238000009835 boiling Methods 0.000 claims description 24
- 239000008187 granular material Substances 0.000 claims description 20
- 241000758791 Juglandaceae Species 0.000 claims description 19
- 239000003205 fragrance Substances 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 11
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 10
- 206010013786 Dry skin Diseases 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 10
- 238000009924 canning Methods 0.000 claims description 10
- 230000037336 dry skin Effects 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims 12
- 235000021049 nutrient content Nutrition 0.000 abstract description 5
- 244000144725 Amygdalus communis Species 0.000 abstract description 4
- 235000020224 almond Nutrition 0.000 abstract description 4
- 235000011437 Amygdalus communis Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000021400 peanut butter Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 44
- 241000207961 Sesamum Species 0.000 description 29
- 241000234314 Zingiber Species 0.000 description 21
- 241000758789 Juglans Species 0.000 description 14
- 238000005457 optimization Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 241000755266 Kathetostoma giganteum Species 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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Classifications
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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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, in particular to a dried fruit chili nutrient sauce and a preparation method thereof, wherein the dried fruit chili nutrient sauce comprises four flat-headed chili, linear chili, onion, fermented soya beans, garlic, bruised ginger, soybean paste, sweet fermented flour paste, peanut butter, sesame, crushed melon seeds, crushed peanut, crushed walnut, crushed chickpea, crushed badam, water, soybean oil, chili powder, salt and chicken essence; the preparation method mainly comprises the steps of preparing raw materials, frying, cooling, sterilizing, weighing and packaging. The dried fruit chili nutrient sauce obtained by the invention solves the problems of low nutrient content, heavy taste of the chili, few eating people and single eating range of the conventional chili sauce, integrates the taste of the chili, increases dried fruits such as almond pieces, chickpea pieces and the like, and improves the nutritional value.
Description
Technical Field
The invention relates to the field of food processing, and discloses a dried fruit chili nutrient sauce and a preparation method thereof.
Background
Most of chili sauce sold in the market at present is prepared by cutting and twisting chili into chili shreds, diced chili and the like, adding some seasonings and mixing, and has the advantages of low and monotonous nutritional ingredients, heavier chili taste, few eating groups and single eating range, and is difficult to adapt to increasingly competitive market demands.
Disclosure of Invention
The invention provides a dried fruit chili nutrient sauce and a preparation method thereof, overcomes the defects of the prior art, and can effectively overcome the defects of low nutrient content, monotonous taste, heavy flavor of chili, few eating people and single eating range of the chili sauce.
One of the technical schemes of the invention is realized by the following measures: a dried fruit chili nutrient sauce comprises 45 to 50 parts of four-flat head chili, 0.5 to 0.6 part of chili, 6 to 10 parts of onion, 5 to 5.5 parts of fermented soya beans, 2 to 3 parts of garlic, 2 to 3 parts of bruised ginger, 5 to 5.5 parts of soybean paste, 2 to 3 parts of sweet fermented flour paste, 0.5 to 0.6 part of peanut paste, 1.4 to 1.8 parts of sesame, 9.5 to 10 parts of crushed melon seeds, 3.8 to 4 parts of crushed peanut, 3.8 to 4 parts of crushed walnut, 5 to 5.5 parts of crushed chickpea, 2 to 3 parts of crushed badam, 100 parts of water, 45 to 50 parts of soybean oil, 2 to 2.5 parts of chili powder, 3 to 4 parts of salt and 0.5 to 0.6 part of chicken essence; the preparation method comprises the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min to 5min, dewatering, and placing the pepper into a meat grinder to grind once by a 7mm pore plate after dewatering to prepare diced pepper for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4-5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
step two, frying:
frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min to 5min with a slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115-125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20-25 min, adding required amount of fermented soya bean paste, decocting for 5-6 min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20-25 min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15-20 min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10-15 min, adding required amounts of sesame, salt and chicken essence, and stirring for 1-2 min to obtain the dry fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging:
taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
The following is further optimization or/and improvement of the first technical scheme of the invention:
in the first step, the room temperature water is water at 30 to 60 ℃.
In the first step, the diced onions have a size of 5mm × 5mm × 5 mm.
In the first step, the length of a single side of each diced hot pepper is less than or equal to 6 m.
In the second step, the boiling temperature is 115 ℃ to 125 ℃.
The second technical scheme of the invention is realized by the following measures: a preparation method of a dried fruit chili nutrient sauce is carried out according to the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min to 5min, dewatering, and placing the pepper into a meat grinder to grind once by a 7mm pore plate after dewatering to prepare diced pepper for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4-5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
step two, frying:
frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min to 5min with a slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115-125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20-25 min, adding required amount of fermented soya bean paste, decocting for 5-6 min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20-25 min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15-20 min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10-15 min, adding required amounts of sesame, salt and chicken essence, and stirring for 1-2 min to obtain the dry fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging:
taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
In the first step, the room temperature water is water at 30 to 60 ℃.
In the first step, the diced onions have a size of 5mm × 5mm × 5 mm.
In the first step, the length of a single side of each diced hot pepper is less than or equal to 6 m.
In the second step, the boiling temperature is 115 ℃ to 125 ℃.
The dried fruit chili nutrient sauce obtained by the invention solves the problems of low nutrient content, heavy taste of the chili, few eating people and single eating range of the conventional chili sauce, integrates the taste of the chili, increases dried fruits such as almond pieces, chickpea pieces and the like, and improves the nutritional value.
Detailed Description
The present invention is not limited by the following examples, and specific embodiments may be determined according to the technical solutions and practical situations of the present invention. The various chemical reagents and chemical articles mentioned in the invention are all the chemical reagents and chemical articles which are well known and commonly used in the prior art, unless otherwise specified; the percentages in the invention are mass percentages unless otherwise specified; the solution in the present invention is an aqueous solution in which the solvent is water, for example, a hydrochloric acid solution is an aqueous hydrochloric acid solution, unless otherwise specified; the normal temperature and room temperature in the present invention generally mean a temperature of 15 ℃ to 25 ℃, and are generally defined as 20 ℃.
The invention is further described below with reference to the following examples:
example 1: the dried fruit chili nutritional sauce comprises 45 to 50 parts of four-flat head chili, 0.5 to 0.6 part of chili, 6 to 10 parts of onion, 5 to 5.5 parts of fermented soya beans, 2 to 3 parts of garlic, 2 to 3 parts of bruised ginger, 5 to 5.5 parts of soybean paste, 2 to 3 parts of sweet fermented flour paste, 0.5 to 0.6 part of peanut paste, 1.4 to 1.8 parts of sesame, 9.5 to 10 parts of crushed melon seeds, 3.8 to 4 parts of crushed peanut, 3.8 to 4 parts of crushed walnut, 5 to 5.5 parts of crushed chickpea, 2 to 3 parts of crushed badam, 100 parts of water, 45 to 50 parts of soybean oil, 2 to 2.5 parts of chili powder, 3 to 4 parts of salt and 0.5 to 0.6 part of chicken essence; the preparation method comprises the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min to 5min, dewatering, and placing the pepper into a meat grinder to grind once by a 7mm pore plate after dewatering to prepare diced pepper for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4-5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
step two, frying:
frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min to 5min with a slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115-125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20-25 min, adding required amount of fermented soya bean paste, decocting for 5-6 min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20-25 min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15-20 min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10-15 min, adding required amounts of sesame, salt and chicken essence, and stirring for 1-2 min to obtain the dry fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging:
taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
Example 2: the dried fruit chili nutritional sauce comprises 45 parts or 50 parts of four-flat head chili, 0.5 part or 0.6 part of chili, 6 parts or 10 parts of onion, 5 parts or 5.5 parts of fermented soya beans, 2 parts or 3 parts of garlic, 2 parts or 3 parts of bruised ginger, 5 parts or 5.5 parts of soybean paste, 2 parts or 3 parts of sweet fermented flour paste, 0.5 part or 0.6 part of peanut paste, 1.4 parts or 1.8 parts of sesame, 9.5 parts or 10 parts of crushed melon seeds, 3.8 parts or 4 parts of crushed peanut, 3.8 parts or 4 parts of crushed walnut, 5 parts or 5.5 parts of crushed chickpea, 2 parts or 3 parts of crushed badam, 100 parts of water, 45 parts or 50 parts of soybean oil, 2 parts or 2.5 parts of chili powder, 3 parts or 4 parts of salt and 0.5 part or 0.6 part of chicken essence; the preparation method comprises the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min or 5min, dewatering, and mincing with 7mm pore plate to obtain diced pepper; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4 or 5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
second, stir-frying
Frying the chili powder: pouring the required amount of chili powder into a pot, and parching with slow fire for 3min or 5 min;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115 ℃ or 125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20min or 25min, adding required amount of fermented soya bean paste, decocting for 5min or 6min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20min or 25min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15min or 20min, sequentially adding required amounts of crushed melon seeds, crushed peanut, crushed walnut, crushed chickpea and crushed badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10min or 15min, adding required amounts of sesame, salt and chicken essence, and stirring for 1min or 2min to obtain the dried fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging
Taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
Example 3: the dried fruit chili nutritional sauce comprises 45 parts of four flat head chili, 0.5 part of linear chili, 6 parts of onion, 5 parts of fermented soya beans, 2 parts of garlic, 2 parts of bruised ginger, 5 parts of soybean paste, 2 parts of sweet fermented flour paste, 0.5 part of peanut paste, 1.4 parts of sesame, 9.5 parts of crushed melon seeds, 3.8 parts of crushed peanut, 3.8 parts of crushed walnut, 5 parts of crushed chickpea, 2 parts of crushed badam, 100 parts of water, 45 parts of soybean oil, 2 parts of chili powder, 3 parts of salt and 0.5 part of chicken essence; the preparation method comprises the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four flat-head peppers in room temperature water for 3min, dewatering after washing, putting the peppers into a meat grinder after dewatering, and grinding the peppers once by a 7mm pore plate to obtain diced peppers for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
second, stir-frying
Frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min with slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules, frying for 20min, adding required amounts of fermented soya bean paste, decocting for 5min, adding required amounts of four-flat-head chili and linear pepper, frying for 20min, adding required amounts of water, boiling for 15min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10min, adding required amounts of sesame, salt and chicken essence, and stirring for 1min to obtain the dried fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging
Taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
Example 4: the dried fruit chili nutritional sauce comprises 50 parts of four flat-headed chili, 0.6 part of linear chili, 10 parts of onion, 5.5 parts of fermented soya beans, 3 parts of garlic, 3 parts of bruised ginger, 5.5 parts of soybean paste, 3 parts of sweet fermented flour paste, 0.6 part of peanut paste, 1.8 parts of sesame, 10 parts of crushed melon seeds, 4 parts of crushed peanut, 4 parts of crushed walnut, 5.5 parts of crushed chickpea, 3 parts of crushed badam, 100 parts of water, 50 parts of soybean oil, 2.5 parts of chili powder, 4 parts of salt and 0.6 part of chicken essence; the preparation method comprises the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 5min, dewatering, and mincing with 7mm pore plate to obtain diced pepper after dewatering; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
second, stir-frying
Frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 5min with slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 125 ℃, sequentially adding required amounts of diced onion, minced ginger and garlic granules, frying for fragrance, continuously decocting for 25min, adding required amounts of fermented soybean paste, decocting for 6min, then adding required amounts of four-flat-head chili and linear pepper, frying for fragrance, continuously decocting for 25min, adding required amounts of water, boiling, adding required amounts of chili powder, decocting for 20min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken almonds, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 15min, then adding required amounts of sesame, salt and chicken essence, and stirring for 2min to obtain the dried fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging
Taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
According to the invention, the obtained dried fruit chili nutrient paste solves the problems of low nutrient content, heavy taste of chilies, few eating people and single eating range of the conventional chili paste, integrates the taste of the chilies, increases dried fruits such as almond pieces and chickpea pieces, and improves the nutritional value.
Example 5: as an optimization of the above embodiment, in the first step, the room temperature water is water of 30 ℃ to 60 ℃.
Example 6: as an optimization of the above embodiment, in the first step, the size of the diced onions is 5mm × 5mm × 5 mm.
Example 7: as the optimization of the embodiment, in the first step, the unilateral length of the diced hot pepper is less than or equal to 6 mm.
Example 8: as an optimization of the above embodiment, in the second step, the boiling temperature is 115 ℃ to 125 ℃.
Example 9: the preparation method of the dried fruit chili nutrient sauce is carried out according to the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min to 5min, dewatering, and placing the pepper into a meat grinder to grind once by a 7mm pore plate after dewatering to prepare diced pepper for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4-5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
second, stir-frying
Frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min to 5min with a slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115-125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20-25 min, adding required amount of fermented soya bean paste, decocting for 5-6 min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20-25 min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15-20 min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10-15 min, adding required amounts of sesame, salt and chicken essence, and stirring for 1-2 min to obtain the dry fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging
Taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
Example 10: the preparation method of the dried fruit chili nutrient sauce is carried out according to the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing 48 parts of four-flat-head pepper in room-temperature water for 5min, dewatering after washing, putting the pepper into a meat grinder after dewatering, and grinding the pepper into diced peppers once by using a 7mm pore plate for later use; 0.53 part of linear pepper is cleaned according to three blanching processes, then dehydrated, put into a meat grinder after dehydration and twisted once by a pore plate with the diameter of 7mm to prepare linear pepper dices for standby;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
second, stir-frying
Frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 5min with slow fire for later use;
opening an automatic frying pan stirrer, adding 49 parts of weighed soybean oil, frying to 120 ℃, sequentially adding 8 parts of diced onions, 2.6 parts of bruised ginger and 2.6 parts of garlic granules to fry out fragrance, continuously decocting for 20min, adding 5.3 parts of fermented soya bean paste, decocting for 5min, adding 48 parts of four-flat-head chili and 0.53 part of linear pepper to fry out fragrance, continuously decocting for 20min, adding 100 parts of water, adding 2 parts of chili powder after boiling, decocting for 15min, sequentially adding 9.8 parts of broken melon seeds, 3.9 parts of broken peanuts, 3.9 parts of broken walnuts, 5.2 parts of broken chickpeas and 2.6 parts of crushed badam, uniformly stirring, turning off the fire, adding 5.3 parts of soybean paste, 2.6 parts of sweet flour paste and 0.53 part of peanut paste, stirring for 10min to 15min, then adding 1.6 parts of sesame, 3.5 parts of salt and 0.6 part of refined salt, and stirring for 0.2 min to obtain nutritional dry chicken jam;
thirdly, cooling, sterilizing, weighing and packaging
Taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
In conclusion, the dried fruit chili nutrient sauce obtained by the invention solves the problems of low nutrient content, heavy taste, few eating people and single eating range of the conventional chili sauce, integrates the taste of the chili, increases dried fruits such as badam chips, chickpea chips and the like, and improves the nutritional value.
The technical characteristics form an embodiment of the invention, which has strong adaptability and implementation effect, and unnecessary technical characteristics can be increased or decreased according to actual needs to meet the requirements of different situations.
Claims (10)
1. The dried fruit and chili nutrient sauce is characterized by comprising, by weight, 45-50 parts of four-flat head chili, 0.5-0.6 part of chili, 6-10 parts of onion, 5-5.5 parts of fermented soya beans, 2-3 parts of garlic, 2-3 parts of bruised ginger, 5-5.5 parts of soybean paste, 2-3 parts of sweet flour paste, 0.5-0.6 part of peanut paste, 1.4-1.8 parts of sesame, 9.5-10 parts of crushed melon seeds, 3.8-4 parts of crushed peanut, 3.8-4 parts of crushed walnut, 5-5.5 parts of crushed chickpea, 2-3 parts of crushed badam, 100 parts of water, 45-50 parts of soybean oil, 2-2.5 parts of chili powder, 3-4 parts of salt and 0.5-0.6 part of chicken essence; the preparation method comprises the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min to 5min, dewatering, and placing the pepper into a meat grinder to grind once by a 7mm pore plate after dewatering to prepare diced pepper for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4-5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiled water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times to obtain chopped chickpeas;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
step two, frying:
frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min to 5min with a slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115-125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20-25 min, adding required amount of fermented soya bean paste, decocting for 5-6 min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20-25 min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15-20 min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10-15 min, adding required amounts of sesame, salt and chicken essence, and stirring for 1-2 min to obtain the dry fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging:
taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
2. The dried chili sauce as recited in claim 1, wherein the room temperature water in the first step is water of 30 ℃ to 60 ℃.
3. Dried fruit chili sauce according to claim 1 or 2, wherein in the first step, the diced onions have a size of 5mm x 5 mm.
4. A dried fruit chili sauce according to claim 1, 2 or 3, wherein in the first step, the single side length of the diced peppers is less than or equal to 6 mm.
5. The dried fruit chili sauce as claimed in claim 1, 2, 3 or 4, wherein in the second step, the boiling temperature is 115 ℃ to 125 ℃.
6. A preparation method of a dried fruit chili nutrient sauce is characterized by comprising the following steps:
step one, preparing raw materials:
(1) processing the pepper: washing required amount of four-flat-head pepper in room temperature water for 3min to 5min, dewatering, and placing the pepper into a meat grinder to grind once by a 7mm pore plate after dewatering to prepare diced pepper for later use; cleaning the required amount of the linear peppers according to three blanching processes, then dehydrating, putting the dehydrated linear peppers into a meat grinder, and grinding the dehydrated linear peppers once by using a pore plate with the diameter of 7mm to prepare linear pepper dices for later use;
(2) processing the onion: peeling the outer dry skin of the onion, removing the head and the tail, cleaning, and cutting twice by a vegetable cutter to obtain diced onion;
(3) processing garlic: cleaning, draining, and mincing with a pore plate mincing machine with diameter of 5mm to obtain garlic granules;
(4) processing ginger: cutting with a vegetable cutter for 4-5 times to obtain rhizoma Zingiberis recens powder;
(5) processing fermented soya beans: mincing with mincing machine with diameter of 5mm to obtain fermented soybean paste;
(6) processing sesame: putting the raw sesame into a manual frying pan, stir-frying, and canning for later use after being fried;
(7) treating melon seeds: cutting 3 times with vegetable cutter after parching to give melon seeds;
(8) treating peanuts: frying to give flavor, cutting for 3 times with vegetable cutter to obtain chopped semen Arachidis Hypogaeae;
(9) processing walnuts: frying semen Juglandis, cutting with vegetable cutter for 1 time, and making into walnut pieces;
(10) treating chickpeas: soaking in boiling water for 25-35 hr, draining, frying to golden yellow, cutting with vegetable cutter for 5 times, and making into chopped semen Ciceris Arietini;
(11) treating the badam: cutting 3 times with a vegetable cutter after shelling the badam to obtain badam pieces;
step two, frying:
frying the chili powder: pouring the required amount of chili powder into a pot, and frying for 3min to 5min with a slow fire for later use;
opening an automatic frying pan stirrer, adding a weighed amount of soybean oil, heating to 115-125 ℃, sequentially adding required amounts of diced onion, bruised ginger and garlic granules to fry out fragrance, continuously decocting for 20-25 min, adding required amount of fermented soya bean paste, decocting for 5-6 min, adding required amounts of four-flat-head chili and linear pepper to fry out fragrance, continuously decocting for 20-25 min, adding required amount of water, boiling, adding required amount of chili powder, decocting for 15-20 min, sequentially adding required amounts of broken melon seeds, broken peanuts, broken walnuts, broken chickpeas and broken badam, uniformly stirring, turning off the fire, adding required amounts of soybean paste, sweet flour paste and peanut paste, stirring for 10-15 min, adding required amounts of sesame, salt and chicken essence, and stirring for 1-2 min to obtain the dry fruit chili nutritional paste;
thirdly, cooling, sterilizing, weighing and packaging:
taking the dried fruit chili nutrient sauce out of the pot, cooling to room temperature, sterilizing, weighing and packaging.
7. The method for preparing a dried fruit chili nutrient paste as claimed in claim 6, wherein the room temperature water in the first step is water of 30 ℃ to 60 ℃.
8. The method for preparing a dried chili sauce as claimed in claim 6 or 7, wherein the diced onions have a size of 5mm x 5mm in the first step.
9. The method for preparing a dried chili sauce as claimed in claim 6, 7 or 8, wherein in the first step, the length of one side of the diced chilies is less than or equal to 6 mm.
10. The method for preparing a dried fruit chili sauce as claimed in claim 6, 7, 8 or 9, wherein in the second step, the boiling temperature is 115 ℃ to 125 ℃.
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