CN113197298A - Chili sauce and preparation method thereof - Google Patents
Chili sauce and preparation method thereof Download PDFInfo
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- CN113197298A CN113197298A CN202010797395.8A CN202010797395A CN113197298A CN 113197298 A CN113197298 A CN 113197298A CN 202010797395 A CN202010797395 A CN 202010797395A CN 113197298 A CN113197298 A CN 113197298A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 36
- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 58
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 31
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 31
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 31
- 235000020232 peanut Nutrition 0.000 claims abstract description 31
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 30
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 30
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 30
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 27
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 26
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 26
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 26
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 26
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 26
- 239000008158 vegetable oil Substances 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 244000291564 Allium cepa Species 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 241000243812 Arenicola marina Species 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 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 16
- 241001534230 Nereididae Species 0.000 claims abstract description 15
- 241000269978 Pleuronectiformes Species 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 11
- 235000019198 oils Nutrition 0.000 claims abstract description 11
- 244000276331 Citrus maxima Species 0.000 claims abstract description 10
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 8
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 5
- 241001106477 Paeoniaceae Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007865 diluting Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003541 multi-stage reaction Methods 0.000 claims description 5
- 239000013055 pulp slurry Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 244000236658 Paeonia lactiflora Species 0.000 claims description 4
- 235000008598 Paeonia lactiflora Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 241000269982 Paralichthys Species 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 18
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to chili sauce and a preparation method thereof. The chili sauce comprises dried sandworms, dried flatfish, garlic bulbs, onion bulbs, sesame paste, white paeony roots, clove powder, coconut meat, shaddock peel, chilli powder, refined salt, white sugar, vegetable oil, peanut kernels and dried shrimps; the preparation method of the chili sauce comprises the following steps: heating the vegetable oil; respectively grinding Bulbus Allii, Bulbus Allii Cepae, and coconut meat; decocting radix Paeoniae alba and pericarpium Citri Grandis in water to obtain paste, crushing dried sandworm, dried Paralichthys, semen Arachidis Hypogaeae and shelled shrimps, and parching in a pan; then, slightly frying and uniformly stirring the clove powder and the chilli powder oil in a pot, and adding the mixture into the sesame paste; adding refined salt and white sugar, and stirring. The invention has obvious seasoning, thick compound fragrance, stable viscosity and natural and toxin-free components; the preparation method is simple, the raw materials are rich in source, the use is convenient, the quality guarantee period is long, and large-scale industrial production can be realized.
Description
Technical Field
The invention relates to chili sauce and a preparation method thereof, and particularly relates to the technical field of chili sauce preparation.
Background
Chinese food culture and cooking skills are part of its civilized history. Ancient people in China skillfully combine various single seasonings to generate a plurality of compound flavors with different tastes, thereby creating rich and colorful flavors. Flavorings, also known as seasonings, refer to food ingredients that are used to add small amounts to other foods to improve taste. Most of the traditional seasonings have single ingredients, such as salt, soy sauce, oyster sauce, monosodium glutamate and the like, and are added according to the experience and taste of cookers when being used, so that the operation is difficult to control. In order to solve the problem, particularly, with the continuous improvement of the living standard of people, various new varieties of seasonings emerge endlessly, and the convenience, high-grade, nutrition and compounding become a new trend for the development of the current seasonings. The most common spices in the market at present are five spice powder, thirteen spices, chicken essence and the like, and the seasonings are mainly used for adjusting the taste of food, removing fishy smell, peculiar smell, bitter taste and the like of the food and have good effect of improving the color, the aroma and the taste of the food.
The chili sauce is a mixed seasoning originated from Chaoshan, the flourishing Fujian province, the Guangdong province and the like, is light brown in color and paste-shaped, has special compound fragrance of garlic, onion, peanuts and the like, compound fresh salty taste of shrimps and light soy sauce, and slight sweet and spicy taste, has a long history, has unique flavor characteristics and unique characteristics, but is prepared by water in the chili sauce sold in the current market, and has the moisture separation after being placed for a period of time; the viscosity is not stable enough and can not be stored for a long time. Therefore, it is necessary to research a preparation method of a chili paste with stable viscosity.
Disclosure of Invention
The invention aims to provide chili sauce and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the chili sauce is characterized by comprising the following components in parts by weight: 150-200 parts of dried sandworms, 130-160 parts of dried flatfish, 130-150 parts of garlic, 50-72 parts of onion, 132-150 parts of sesame paste, 0.8-2.5 parts of white peony roots, 2.0-4.5 parts of clove powder, 1.0-2.5 parts of coconut meat, 1.0-2.5 parts of shaddock peels, 57-72 parts of chilli powder, 15-27 parts of refined salt, 300-340 parts of white sugar, 750-800 parts of vegetable oil, 300-350 parts of peanut kernels and 120-140 parts of dried shrimps.
Further preferably, the chili sauce bag comprises the following components in parts by weight: 160-180 parts of dried sandworms, 140-150 parts of dried flatfish, 135-145 parts of garlic, 55-65 parts of onion, 140-145 parts of sesame paste, 1.0-2.0 parts of white peony roots, 2.5-3.5 parts of clove powder, 1.5-2.0 parts of coconut meat, 1.5-2.0 parts of shaddock peels, 60-70 parts of chilli powder, 20-25 parts of refined salt, 320-330 parts of white sugar, 760-780 parts of vegetable oil, 310-340 parts of peanut kernels and 125-135 parts of dried shrimps.
More preferably, the chili sauce bag comprises the following components in parts by weight: 170 parts of dried sandworms, 145 parts of dried flatfish, 140 parts of garlic, 60 parts of onion, 143 parts of sesame paste, 1.53 parts of white paeony root, 3.0 parts of clove powder, 1.7 parts of coconut meat, 1.7 parts of shaddock peel, 65 parts of chilli powder, 23 parts of refined salt, 325 parts of white sugar, 770 parts of vegetable oil, 320 parts of peanut kernels and 130 parts of dried shrimps.
A preparation method of chili sauce is characterized by comprising the following steps:
the method comprises the following steps: according to the weight part ratio of the chili sauce, peeling garlic bulbs, scallion bulbs and coconut meat are respectively crushed to obtain scallion, garlic and coconut meat pulp;
step two: decocting radix Paeoniae alba and pericarpium Citri Grandis in water, filtering to remove residue, concentrating the filtrate to obtain paste, and stirring with the Bulbus Allii Fistulosi, Bulbus Allii and coconut pulp slurry obtained in step two to obtain paste;
step three: crushing sandworm, dried flatfish, peanut kernels and dried shrimps, and stir-frying in a pot to obtain peanut and dried shrimp sandworm fish powder;
step four: then, slightly frying the clove powder and the chilli powder in an oil pan, uniformly stirring, and adding the clove powder and the chilli powder into the sesame paste to obtain clove chilli sesame paste;
step five: mixing and grinding peanut, dried shrimps and sandworm dry powder, white sugar and refined salt, and carrying out a composite reaction;
step six: heating vegetable oil in a pot, putting 70% of the vegetable oil in the oil pot, cooking, drying in the air, adding 30% of cold vegetable oil, diluting, putting the clove pepper sesame paste obtained in the fourth step and the mixed material obtained in the fifth step into the pot, and stirring for 2-3 minutes until the paste is viscous and muddy; adding the paste-like substance obtained in the step two and the peanut, dried shrimps, sandworms and fish powder obtained in the step three, and stirring for 5-10 minutes; keeping the temperature at 95-97 ℃, and standing for 10-15 minutes;
step seven: and (3) rapidly cooling the prepared chili sauce to 25-30 ℃, and filling.
Compared with the prior art, the invention has the following beneficial effects: the prepared chili sauce breaks through the technology of the traditional method, solves the problem of unstable viscosity, and researches on the compound reaction technology of all raw materials lead the fragrance to be coordinated and unified without tainting the flavor. In the preparation process, a temperature control technology and the proportion and adding sequence of all raw materials are adopted, so that the product with long quality guarantee period and stable and large viscosity is obtained, and the method is suitable for industrial mass production.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the chili sauce comprises the following components in parts by weight: 170 parts of dried sandworms, 145 parts of dried flatfish, 140 parts of garlic, 60 parts of onion, 143 parts of sesame paste, 1.53 parts of white paeony root, 3.0 parts of clove powder, 1.7 parts of coconut meat, 1.7 parts of shaddock peel, 65 parts of chilli powder, 23 parts of refined salt, 325 parts of white sugar, 770 parts of vegetable oil, 320 parts of peanut kernels and 130 parts of dried shrimps.
The preparation method of the chili sauce comprises the following steps:
the method comprises the following steps: respectively grinding the garlic, the scallion and the coconut meat according to the weight part ratio of the chili sauce to obtain scallion, garlic and coconut meat pulp;
step two: decocting radix Paeoniae alba and pericarpium Citri Grandis in water, filtering to remove residue, concentrating the filtrate to obtain paste, and stirring with the Bulbus Allii Fistulosi, Bulbus Allii and coconut pulp slurry obtained in step two to obtain paste;
step three: crushing sandworm, dried flatfish, peanut kernels and dried shrimps, and stir-frying in a pot to obtain peanut and dried shrimp sandworm fish powder;
step four: then, slightly frying the clove powder and the chilli powder in an oil pan, uniformly stirring, and adding the clove powder and the chilli powder into the sesame paste to obtain clove chilli sesame paste;
step five: mixing and grinding peanut, dried shrimps and sandworm dry powder, white sugar and refined salt, and carrying out a composite reaction;
step six: heating vegetable oil in a pot, putting 70% of the vegetable oil in the oil pot, cooking, drying in the air, adding 30% of cold vegetable oil, diluting, putting the clove pepper sesame paste obtained in the fourth step and the mixed material obtained in the fifth step into the pot, and stirring for 2 minutes until the paste is thick and muddy; adding the paste-like substance obtained in the step two and the peanut, dried shrimps, sandworms and fish powder obtained in the step three, and stirring for 5 minutes; keeping the temperature at 95 ℃ and standing for 10 minutes;
step seven: and (3) rapidly cooling the prepared chili sauce to 25 ℃, and filling.
Example 2:
the chili sauce comprises the following components in parts by weight: 150 parts of dried sandworms, 130 parts of dried flatfish, 130 parts of garlic bulbs, 50 parts of onion, 132 parts of sesame paste, 0.8 part of white paeony root, 2.0 parts of clove powder, 1.0 part of coconut meat, 1.0 part of shaddock peel, 57 parts of chilli powder, 15 parts of refined salt, 300 parts of white sugar, 750 parts of vegetable oil, 300 parts of peanut kernels and 120 parts of dried shrimps.
The preparation method of the chili sauce comprises the following steps:
the method comprises the following steps: respectively grinding the garlic, the scallion and the coconut meat according to the weight part ratio of the chili sauce to obtain scallion, garlic and coconut meat pulp;
step two: decocting radix Paeoniae alba and pericarpium Citri Grandis in water, filtering to remove residue, concentrating the filtrate to obtain paste, and stirring with the Bulbus Allii Fistulosi, Bulbus Allii and coconut pulp slurry obtained in step two to obtain paste;
step three: crushing sandworm, dried flatfish, peanut kernels and dried shrimps, and stir-frying in a pot to obtain peanut and dried shrimp sandworm fish powder;
step four: then, slightly frying the clove powder and the chilli powder in an oil pan, uniformly stirring, and adding the clove powder and the chilli powder into the sesame paste to obtain clove chilli sesame paste;
step five: mixing and grinding peanut, dried shrimps and sandworm dry powder, white sugar and refined salt, and carrying out a composite reaction;
step six: heating vegetable oil in a pot, putting 70% of the vegetable oil in the oil pot, cooking, drying in the air, adding 30% of cold vegetable oil, diluting, putting the clove pepper sesame paste obtained in the fourth step and the mixed material obtained in the fifth step into the pot, and stirring for 2 minutes until the paste is thick and muddy; adding the paste-like substance obtained in the step two and the peanut, dried shrimps, sandworms and fish powder obtained in the step three, and stirring for 5 minutes; keeping the temperature at 95 ℃ and standing for 10 minutes;
step seven: and (3) rapidly cooling the prepared chili sauce to 25 ℃, and filling.
Example 3:
the chili sauce comprises the following components in parts by weight: 200 parts of dried sandworms, 160 parts of dried flatfish, 150 parts of garlic bulbs, 72 parts of onion, 150 parts of sesame paste, 2.5 parts of white paeony roots, 4.5 parts of clove powder, 2.5 parts of coconut meat, 2.5 parts of shaddock peel, 72 parts of chilli powder, 27 parts of refined salt, 340 parts of white sugar, 800 parts of vegetable oil, 350 parts of peanut kernels and 140 parts of dried shrimps.
The preparation method of the chili sauce comprises the following steps:
the method comprises the following steps: respectively grinding the garlic, the scallion and the coconut meat according to the weight part ratio of the chili sauce to obtain scallion, garlic and coconut meat pulp;
step two: decocting radix Paeoniae alba and pericarpium Citri Grandis in water, filtering to remove residue, concentrating the filtrate to obtain paste, and stirring with the Bulbus Allii Fistulosi, Bulbus Allii and coconut pulp slurry obtained in step two to obtain paste;
step three: crushing sandworm, dried flatfish, peanut kernels and dried shrimps, and stir-frying in a pot to obtain peanut and dried shrimp sandworm fish powder;
step four: then, slightly frying the clove powder and the chilli powder in an oil pan, uniformly stirring, and adding the clove powder and the chilli powder into the sesame paste to obtain clove chilli sesame paste;
step five: mixing and grinding peanut, dried shrimps and sandworm dry powder, white sugar and refined salt, and carrying out a composite reaction;
step six: heating vegetable oil in a pot, putting 70% of the vegetable oil in the oil pot, cooking, drying in the air, adding 30% of cold vegetable oil, diluting, putting the clove pepper sesame paste obtained in the fourth step and the mixed material obtained in the fifth step into the pot, and stirring for 3 minutes until the paste is thick and muddy; adding the paste-like substance obtained in the step two and the peanut, dried shrimps, sandworms and fish powder obtained in the step three, and stirring for 10 minutes; keeping the temperature at 97 ℃ and standing for 15 minutes;
step seven: and (3) rapidly cooling the prepared chili sauce to 30 ℃, and filling.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. The chili sauce is characterized by comprising the following components in parts by weight: 150-200 parts of dried sandworms, 130-160 parts of dried flatfish, 130-150 parts of garlic, 50-72 parts of onion, 132-150 parts of sesame paste, 0.8-2.5 parts of white peony roots, 2.0-4.5 parts of clove powder, 1.0-2.5 parts of coconut meat, 1.0-2.5 parts of shaddock peels, 57-72 parts of chilli powder, 15-27 parts of refined salt, 300-340 parts of white sugar, 750-800 parts of vegetable oil, 300-350 parts of peanut kernels and 120-140 parts of dried shrimps.
2. The chili sauce according to claim 1, wherein the components are in parts by weight: 160-180 parts of dried sandworms, 140-150 parts of dried flatfish, 135-145 parts of garlic, 55-65 parts of onion, 140-145 parts of sesame paste, 1.0-2.0 parts of white peony roots, 2.5-3.5 parts of clove powder, 1.5-2.0 parts of coconut meat, 1.5-2.0 parts of shaddock peels, 60-70 parts of chilli powder, 20-25 parts of refined salt, 320-330 parts of white sugar, 760-780 parts of vegetable oil, 310-340 parts of peanut kernels and 125-135 parts of dried shrimps.
3. The chili sauce according to claim 2, wherein the components are in parts by weight: 170 parts of dried sandworms, 145 parts of dried flatfish, 140 parts of garlic, 60 parts of onion, 143 parts of sesame paste, 1.53 parts of white paeony root, 3.0 parts of clove powder, 1.7 parts of coconut meat, 1.7 parts of shaddock peel, 65 parts of chilli powder, 23 parts of refined salt, 325 parts of white sugar, 770 parts of vegetable oil, 320 parts of peanut kernels and 130 parts of dried shrimps.
4. A preparation method of chili sauce is characterized by comprising the following steps:
the method comprises the following steps: according to the weight part ratio of the chili sauce, peeling garlic bulbs, scallion bulbs and coconut meat are respectively crushed to obtain scallion, garlic and coconut meat pulp;
step two: decocting radix Paeoniae alba and pericarpium Citri Grandis in water, filtering to remove residue, concentrating the filtrate to obtain paste, and stirring with the Bulbus Allii Fistulosi, Bulbus Allii and coconut pulp slurry obtained in step two to obtain paste;
step three: crushing sandworm, dried flatfish, peanut kernels and dried shrimps, and stir-frying in a pot to obtain peanut and dried shrimp sandworm fish powder;
step four: then, slightly frying the clove powder and the chilli powder in an oil pan, uniformly stirring, and adding the clove powder and the chilli powder into the sesame paste to obtain clove chilli sesame paste;
step five: mixing and grinding peanut, dried shrimps and sandworm dry powder, white sugar and refined salt, and carrying out a composite reaction;
step six: heating vegetable oil in a pot, putting 70% of the vegetable oil in the oil pot, cooking, drying in the air, adding 30% of cold vegetable oil, diluting, putting the clove pepper sesame paste obtained in the fourth step and the mixed material obtained in the fifth step into the pot, and stirring for 2-3 minutes until the paste is viscous and muddy; adding the paste-like substance obtained in the step two and the peanut, dried shrimps, sandworms and fish powder obtained in the step three, and stirring for 5-10 minutes; controlling the temperature to be 95-97 ℃, and standing for 10-15 minutes;
step seven: and (3) rapidly cooling the prepared chili sauce to 25-30 ℃, and filling.
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| CN202010797395.8A CN113197298A (en) | 2020-08-10 | 2020-08-10 | Chili sauce and preparation method thereof |
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| CN202010797395.8A CN113197298A (en) | 2020-08-10 | 2020-08-10 | Chili sauce and preparation method thereof |
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| CN102166010A (en) * | 2011-03-22 | 2011-08-31 | 广东锦丰实业有限公司 | Composite satay paste and preparation method thereof |
| CN103750274A (en) * | 2013-12-31 | 2014-04-30 | 蔡云云 | Barbeque sauce and preparation method thereof |
| CN104256515A (en) * | 2014-07-21 | 2015-01-07 | 安徽省思杰食品有限公司 | Pig bone satay sauce and processing method thereof |
| CN106260963A (en) * | 2015-06-02 | 2017-01-04 | 唐斌 | Fried Shrimps in Hot Spicy Sauce core sauce formulation |
| CN109329880A (en) * | 2018-12-10 | 2019-02-15 | 上海炅昭信息技术服务中心 | A kind of barbeque sauce and preparation method thereof |
-
2020
- 2020-08-10 CN CN202010797395.8A patent/CN113197298A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102166010A (en) * | 2011-03-22 | 2011-08-31 | 广东锦丰实业有限公司 | Composite satay paste and preparation method thereof |
| CN103750274A (en) * | 2013-12-31 | 2014-04-30 | 蔡云云 | Barbeque sauce and preparation method thereof |
| CN104256515A (en) * | 2014-07-21 | 2015-01-07 | 安徽省思杰食品有限公司 | Pig bone satay sauce and processing method thereof |
| CN106260963A (en) * | 2015-06-02 | 2017-01-04 | 唐斌 | Fried Shrimps in Hot Spicy Sauce core sauce formulation |
| CN109329880A (en) * | 2018-12-10 | 2019-02-15 | 上海炅昭信息技术服务中心 | A kind of barbeque sauce and preparation method thereof |
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Application publication date: 20210803 |