CN113712187A - Pepper-sesame green pepper sauce and preparation method thereof - Google Patents
Pepper-sesame green pepper sauce and preparation method thereof Download PDFInfo
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- CN113712187A CN113712187A CN202111037274.4A CN202111037274A CN113712187A CN 113712187 A CN113712187 A CN 113712187A CN 202111037274 A CN202111037274 A CN 202111037274A CN 113712187 A CN113712187 A CN 113712187A
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Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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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)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a chilli-sesame green pepper sauce and a preparation method thereof, belonging to the technical field of chilli sauce production and processing, and comprising the following raw materials in parts by weight: 56-80 parts of dried chilli, 3-5 parts of pickled chilli, 2-4 parts of pickled ginger, 2-4 parts of pickled millet chili, 9-11 parts of garlic, 15-23 parts of pepper, 56-68 parts of vegetable oil, 5-8 parts of thick broad-bean sauce, 3-5 parts of chicken essence seasoning, 2-4 parts of monosodium glutamate, 1-3 parts of cooking wine, 1-3 parts of soy sauce, 3-5 parts of spice, 2-4 parts of sesame, 4-6 parts of white granulated sugar, 1-3 parts of salt and 0.5-1.5 parts of food additive; the chilli-sesame-green pepper sauce and the preparation method thereof provided by the invention have the advantages of reasonable proportioning, mellow taste, and good color, fragrance and taste, can meet the seasoning requirements of people who like to eat spicy on noodles, rice, condiment sauce, dish and fish steaming in daily diet, and has wide application, thereby expanding applicable people.
Description
Technical Field
The invention relates to the technical field of chilli sauce production and processing, and particularly relates to a chilli-sesame green pepper sauce and a preparation method thereof.
Background
The pepper is an important vegetable and seasoning, is deeply popular with people of our country, and is particularly popular with people of provinces such as Gansu, Shaanxi, Sichuan, Guizhou, Yunnan, Hunan, Hubei, Jiangxi and the like, so that the pepper has various eating methods, is convenient for fast-eating products along with rapid development of economy, and is deeply popular with people; the green pepper sauce on the market has uneven mouthfeel, and some green pepper sauce is sweet and has light peppery taste, or has peppery taste, is not fragrant and numb, has turbid liquor color and no bright color, and is difficult to be favored by people who like to eat peppery pepper.
The applicant previously announced "a millet chili sauce and a preparation method thereof, application numbers: 202011178611.7' which has mellow taste and good color, flavor and taste, and can meet the seasoning requirements of noodles mixing, rice mixing, dish cooking and fish steaming in daily diet, but the capsicum frutescens has high self-pungency, the pungency of the processed product is difficult to be accepted by people who like to eat capsicum and dare not to eat capsicum, and if the capsicum frutescens is continuously deeply processed, the fresh flavor of the capsicum frutescens can be destroyed, so that the taste of the capsicum frutescens is destroyed; therefore, the pepper-sesame green pepper sauce and the preparation method thereof are developed by comprehensively considering the taste of people who like eating peppery food after investigation and research.
Disclosure of Invention
The invention aims to provide the chilli and green pepper sauce which has unique fragrance and strong taste and can meet the requirements of people who like to eat spicy food and are not dare to eat spicy food for mixing rice, mixing noodles, dipping materials and cooking dishes.
In order to achieve the purpose, the invention adopts the technical scheme that: the chilli, sesame and green pepper sauce comprises the following raw materials in parts by weight: 56-80 parts of dried chilli, 3-5 parts of pickled chilli, 2-4 parts of pickled ginger, 2-4 parts of pickled millet chili, 9-11 parts of garlic, 15-23 parts of pepper, 56-68 parts of vegetable oil, 5-8 parts of thick broad-bean sauce, 3-5 parts of chicken essence seasoning, 2-4 parts of monosodium glutamate, 1-3 parts of cooking wine, 1-3 parts of soy sauce, 3-5 parts of spice, 2-4 parts of sesame, 4-6 parts of white granulated sugar, 1-3 parts of salt and 0.5-1.5 parts of food additive.
Further, the food additive is prepared separately and comprises the following raw materials, by weight, 0.1-0.12 part of potassium sorbate, 0.18-0.22 part of disodium 5' -ribonucleotide, 0.15-0.2 part of sodium D-isoascorbate, 0.15-0.2 part of citric acid, 0.3-0.5 part of lactic acid and 0.2-0.4 part of glacial acetic acid.
Further, the dried peppertree in parts by weight is prepared by blanching and airing fresh green peppertree.
Further, the pickled peppers, the pickled gingers and the pickled capsicums in parts by weight are prepared by soaking fresh green peppers, fresh gingers and fresh capsicums in special aged jar acid water for 10-20 days to prepare the pickled peppers, the pickled gingers and the pickled capsicums.
Further, the preparation method of the chilli, sesame and green pepper sauce comprises the following steps:
1) and sorting: sorting pickled capsicum frutescens, pickled ginger, pickled pepper, garlic and dried chilli, removing mildewed, deteriorated and impurities, and repeatedly cleaning with spring water to remove silt and impurities for later use;
2) and raw material pretreatment: respectively crushing the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli which are cleaned in the step 1) in a crusher for later use;
3) and (3) preparing materials: weighing the raw materials according to the dry chilli, the pickled ginger, the pickled millet pepper, the garlic, the pepper, the vegetable oil, the thick broad-bean sauce, the chicken essence seasoning, the monosodium glutamate, the cooking wine, the soy sauce, the spice, the sesame, the white granulated sugar, the salt and the food additive for later use;
4) and frying: frying the oil and the broad bean paste weighed in the step 3), and adding the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli in the step 3) into a frying pan in sequence for frying after frying the red oil; secondly, adding the cooking wine weighed in the step 3) for stir-frying, adding the chicken essence seasoning, monosodium glutamate, soy sauce, spice, sesame, white granulated sugar, salt and food additive weighed in the step 3) for seasoning after the pickled capsicum frutescens, ginger, pickled pepper, garlic and pepper are fried to have fragrance, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure that the taste is uniform;
5) metering and canning: metering and canning the fried pepper, sesame and green pepper sauce obtained in the step 4), and performing vacuum sealing by using a known vacuum sealing machine after 220 g of pepper, sesame and green pepper sauce is canned in each can;
6) and sterilizing and warehousing: and (3) delivering the pepper, sesame and green pepper sauce which is metered and canned in the step 5) to a sterilization room for sterilization and then warehousing.
Further, the frying temperature in the step 4) is controlled to be 105-117 ℃, and the frying time is 6-13 min.
The chilli-sesame green pepper sauce and the preparation method thereof provided by the invention have the following beneficial effects:
the chilli-sesame green pepper sauce provided by the invention is rich in raw material acquisition, and the quality is strictly controlled in the reproduction process, so that the edible mouthfeel of the chilli-sesame green pepper sauce is improved; the chilli, sesame and green pepper sauce provided by the invention is simple in production operation process, low in equipment preparation requirement, suitable for industrial production and low in production cost, and further suitable for people who have the chilli, sesame and green pepper sauce is expanded; the chilli-sesame-green pepper sauce and the preparation method thereof provided by the invention have the advantages of reasonable proportioning, mellow taste, and good color, fragrance and taste, can meet the seasoning requirements of people who like to eat spicy on noodles, rice, condiment sauce, dish and fish steaming in daily diet, and has wide application, thereby expanding applicable people.
Drawings
FIG. 1 is a schematic diagram of a pepper-sesame green pepper paste product prepared by the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, examples of which are shown in the drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements, unless otherwise indicated.
It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. 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.
Embodiment 1, the chilli-sesame green pepper sauce provided by the invention comprises the following raw materials in parts by weight: 68 parts of dried chilli, 4 parts of pickled chilli, 3 parts of pickled ginger, 3 parts of pickled millet peppers, 10 parts of garlic, 19 parts of pepper, 64 parts of vegetable oil, 6 parts of thick broad-bean sauce, 4 parts of chicken essence seasoning, 3 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of soy sauce, 4 parts of spice, 3 parts of sesame, 5 parts of white granulated sugar, 2 parts of salt and 1.4 parts of food additive, wherein the food additive is prepared independently and comprises the following raw materials, by weight, 0.1 part of potassium sorbate, 0.2 part of disodium 5' -ribonucleotide, 0.2 part of sodium D-isoascorbate, 0.2 part of citric acid, 0.4 part of lactic acid and 0.3 part of glacial acetic acid.
The preparation method comprises the following steps:
1) and sorting: sorting pickled capsicum frutescens, pickled ginger, pickled pepper, garlic and dried chilli, removing mildewed, deteriorated and impurities, and repeatedly cleaning with spring water to remove silt and impurities for later use;
2) and raw material pretreatment: respectively crushing the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli which are cleaned in the step 1) in a crusher for later use;
3) and (3) preparing materials: weighing the raw materials according to the dry chilli, the pickled ginger, the pickled millet pepper, the garlic, the pepper, the vegetable oil, the thick broad-bean sauce, the chicken essence seasoning, the monosodium glutamate, the cooking wine, the soy sauce, the spice, the sesame, the white granulated sugar, the salt and the food additive for later use;
4) and frying: frying the oil and the broad bean paste weighed in the step 3), and adding the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli in the step 3) into a frying pan in sequence for frying after frying the red oil; secondly, adding the cooking wine weighed in the step 3) for stir-frying, adding the chicken essence seasoning, monosodium glutamate, soy sauce, spice, sesame, white granulated sugar, salt and food additive weighed in the step 3) for seasoning after the pickled capsicum frutescens, ginger, pickled pepper, garlic and pepper are fried to have fragrance, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure that the taste is uniform;
5) metering and canning: metering and canning the fried pepper, sesame and green pepper sauce obtained in the step 4), and performing vacuum sealing by using a known vacuum sealing machine after 220 g of pepper, sesame and green pepper sauce is canned in each can;
6) and sterilizing and warehousing: and (3) delivering the pepper, sesame and green pepper sauce which is metered and canned in the step 5) to a sterilization room for sterilization and then warehousing.
Embodiment 2, the chilli-sesame green pepper sauce provided by the invention comprises the following raw materials in parts by weight: 58 parts of dried chilli, 3 parts of pickled chilli, 2 parts of pickled ginger, 2 parts of pickled millet peppers, 9 parts of garlic, 15 parts of pepper, 58 parts of vegetable oil, 5 parts of thick broad-bean sauce, 3 parts of chicken essence seasoning, 2 parts of monosodium glutamate, 1 part of cooking wine, 1 part of soy sauce, 3 parts of spice, 3 parts of sesame, 5 parts of white granulated sugar, 2 parts of salt and 1.18 parts of food additive, wherein the food additive is prepared independently and comprises the following raw materials, by weight, 0.1 part of potassium sorbate, 0.18 part of disodium 5' -ribonucleotide, 0.2 part of sodium D-isoascorbate, 0.2 part of citric acid, 0.3 part of lactic acid and 0.2 part of glacial acetic acid.
The preparation method comprises the following steps:
1) and sorting: sorting pickled capsicum frutescens, pickled ginger, pickled pepper, garlic and dried chilli, removing mildewed, deteriorated and impurities, and repeatedly cleaning with spring water to remove silt and impurities for later use;
2) and raw material pretreatment: respectively crushing the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli which are cleaned in the step 1) in a crusher for later use;
3) and (3) preparing materials: weighing the raw materials according to the dry chilli, the pickled ginger, the pickled millet pepper, the garlic, the pepper, the vegetable oil, the thick broad-bean sauce, the chicken essence seasoning, the monosodium glutamate, the cooking wine, the soy sauce, the spice, the sesame, the white granulated sugar, the salt and the food additive for later use;
4) and frying: frying the oil and the broad bean paste weighed in the step 3), and adding the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli in the step 3) into a frying pan in sequence for frying after frying the red oil; secondly, adding the cooking wine weighed in the step 3) for stir-frying, adding the chicken essence seasoning, monosodium glutamate, soy sauce, spice, sesame, white granulated sugar, salt and food additive weighed in the step 3) for seasoning after the pickled capsicum frutescens, ginger, pickled pepper, garlic and pepper are fried to have fragrance, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure that the taste is uniform;
5) metering and canning: metering and canning the fried pepper, sesame and green pepper sauce obtained in the step 4), and performing vacuum sealing by using a known vacuum sealing machine after 220 g of pepper, sesame and green pepper sauce is canned in each can;
6) and sterilizing and warehousing: and (3) delivering the pepper, sesame and green pepper sauce which is metered and canned in the step 5) to a sterilization room for sterilization and then warehousing.
Embodiment 3, the chilli-sesame green pepper sauce provided by the invention comprises the following raw materials in parts by weight: 78 parts of dried chilli, 5 parts of pickled chilli, 4 parts of pickled ginger, 4 parts of pickled millet pepper, 11 parts of garlic, 23 parts of pepper, 68 parts of vegetable oil, 7 parts of thick broad-bean sauce, 5 parts of chicken essence seasoning, 4 parts of monosodium glutamate, 3 parts of cooking wine, 3 parts of soy sauce, 5 parts of spice, 3 parts of sesame, 5 parts of white granulated sugar, 2 parts of salt and 1.64 parts of food additive, wherein the food additive is prepared independently and comprises the following raw materials in parts by weight, 0.12 part of potassium sorbate, 0.22 part of disodium 5' -ribonucleotide, 0.2 part of sodium D-isoascorbate, 0.2 part of citric acid, 0.5 part of lactic acid and 0.4 part of glacial acetic acid.
The preparation method comprises the following steps:
1) and sorting: sorting pickled capsicum frutescens, pickled ginger, pickled pepper, garlic and dried chilli, removing mildewed, deteriorated and impurities, and repeatedly cleaning with spring water to remove silt and impurities for later use;
2) and raw material pretreatment: respectively crushing the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli which are cleaned in the step 1) in a crusher for later use;
3) and (3) preparing materials: weighing the raw materials according to the dry chilli, the pickled ginger, the pickled millet pepper, the garlic, the pepper, the vegetable oil, the thick broad-bean sauce, the chicken essence seasoning, the monosodium glutamate, the cooking wine, the soy sauce, the spice, the sesame, the white granulated sugar, the salt and the food additive for later use;
4) and frying: frying the oil and the broad bean paste weighed in the step 3), and adding the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli in the step 3) into a frying pan in sequence for frying after frying the red oil; secondly, adding the cooking wine weighed in the step 3) for stir-frying, adding the chicken essence seasoning, monosodium glutamate, soy sauce, spice, sesame, white granulated sugar, salt and food additive weighed in the step 3) for seasoning after the pickled capsicum frutescens, ginger, pickled pepper, garlic and pepper are fried to have fragrance, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure that the taste is uniform;
5) metering and canning: metering and canning the fried pepper, sesame and green pepper sauce obtained in the step 4), and performing vacuum sealing by using a known vacuum sealing machine after 220 g of pepper, sesame and green pepper sauce is canned in each can;
6) and sterilizing and warehousing: and (3) delivering the pepper, sesame and green pepper sauce which is metered and canned in the step 5) to a sterilization room for sterilization and then warehousing.
The control group 1 was different from the example 1 in that the food additive in parts by weight was potassium sorbate.
Control 2, which is different from example 1 in that the parts by weight of the food additive were composed of citric acid, lactic acid and glacial acetic acid.
Control group 3, which is different from example 1 in that the parts by weight of the food additive were composed of potassium sorbate, disodium 5' -ribonucleotide, citric acid, lactic acid and glacial acetic acid.
And a control group 4, which is composed of food additives of potassium sorbate, disodium 5' -ribonucleotide, sodium D-isoascorbate, citric acid and lactic acid in the prior art of chilli sauce.
The pepper and pepper green pepper sauce prepared in the first embodiment, the second embodiment, the third embodiment and the comparison groups 1 to 4 is sent to a detection mechanism to be detected by referring to Q/FY0001S-2017 semi-solid compound seasoning and food additive GB2760, and the vitamin content is detected, wherein the vitamin content is detected by sampling, 100g of pepper sauce is weighed to detect the vitamin content, 140 persons with love to eat are selected to perform color, fragrance, taste and evaluation on the pepper and pepper green pepper sauce prepared in the first embodiment, the second embodiment, the third embodiment and the comparison groups 1 to 4, and the results are as follows for 20 persons in each group:
| color of soup | Taste of the product | Taste of the product | Shelf life/month | Vitamin content/microgram | |
| Example 1 | Has uniform color and luster and bright surface/95% | Has mellow taste and moderate residual taste of 90% | Moderate chewiness, crisp taste/95% | 18 | 3450 |
| Example 2 | Uniform color and luster, no brightness/90% | Has mellow taste and light aftertaste of 85% | Has moderate chewiness, and is crisp/90% | 18 | 3225 |
| Example 3 | Uneven color and luster, bright surface/85% | Has mellow taste and over-concentrated residual taste of 90 percent | Moderate chewiness and slight crispness/90% | 18 | 3285 |
| Control group 1 | Uniform color and luster, no brightness/80% | Has peculiar smell, and the aftertaste is lighter/70% | Has moderate chewiness, and is not solid in mouth for 75 percent | 18 | 2757 |
| Control group 2 | Turbid color and luster, no brightness/60% | Has pungent odor, and excessive concentrated aftertaste of 65% | Has poor chewiness and is slightly crisp/60% | 12 | 2834 |
| Control group 3 | Has uniform color and luster, and the surface is slightly bright/65% | Has no pungent taste, and moderate aftertaste/75% | Moderate chewiness, slight crisp taste/85% | 12 | 2765 |
| Control group 4 | Has uniform color and luster, and bright surface/75% | The taste is too heavy, and the residual taste is too strong/80% | Moderate chewiness and no brittleness 80% | 12 | 2657 |
TABLE 1
In summary, from the above data, it can be seen that the chili pepper green pepper sauce prepared in the first ratio in the chili pepper green pepper sauce prepared in the third ratio in the three examples and the control group 1-4 has the best taste, the chili pepper green pepper sauce prepared in the second ratio in the example, and the chili pepper green pepper sauce prepared in the third ratio in the example, which illustrate that the chili pepper green pepper sauce provided by the present invention has a reasonable ratio, wherein the content of potassium sorbate is less than or equal to 0.6%, the content of disodium 5' -ribonucleotide is less than or equal to 0.6%, the content of D-sodium erythorbate is less than or equal to 1%, the content of citric acid is less than or equal to 0.9%, the content of lactic acid is less than or equal to 1%, and the content of glacial acetic acid is less than or equal to 0.8%, and if the food additive and the raw materials are not added in the weight parts according to the preparation process of the present application to be mixed and fried, the prepared chili sauce has a bright surface, turbid color, and an insufficient or excessively strong aftertaste, the chewiness is poor, and the spicy fish is difficult to be accepted by people who like to eat spicy food; according to the application, the food additive and the raw materials are reasonably proportioned, so that the prepared pepper-sesame green pepper sauce is mellow in taste, bright in soup color upper surface, uniform in color, mellow in taste, moderate in aftertaste, moderate in chewiness in taste, and crisp and tasty; can meet the seasoning requirements of noodles stirring, rice stirring, dish cooking and fish steaming in daily diet, has wide application, thereby expanding applicable people and having larger sales market.
Pickled peppers, pickled gingers and pickled millet peppers in parts by weight are soaked in secret old jar acid water by fresh green peppers, fresh gingers and fresh millet peppers for 10-20 days to prepare pickled peppers, pickled gingers and pickled millet peppers, the secret old jar acid water in the application is prepared by adding secret liquid into a traditional old jar acid water preparation method, the secret liquid is prepared by standing and fermenting rice washing water, taking supernate, soaking local special small tomatoes for 3-5 days according to the proportion of 2:1, fishing out the small tomatoes, standing for 24 hours, taking supernate to prepare, adding the secret liquid into the old jar acid water prepared by the traditional preparation method, dropwise adding rice wine according to the proportion of 50:1 by weight of the acid water, and dropwise adding high-degree white spirit according to the proportion of 1.5:1 by weight of the rice wine, so that the prepared pickled vegetables are more crisp and delicious; the pickled raw materials are fried in a special earthen pot in the frying process in the preparation method, the special earthen pot is made of local special red mud serving as a main raw material, trace mineral elements can be released and dissolved in food materials in the operation process, the nutritional value of the special earthen pot is improved, the frying temperature is controlled to be 105-117 ℃ through frying experience accumulated by a frying master for many years, when the frying temperature is 105-117 ℃, the frying time is 6-13 min, beneficial substances such as gingerol and gingerol in pickled ginger can be stimulated to be improved by more than 10%, the released beneficial substances are fully contacted with the dried chili, the nutritional value of the pickled pepper and the pickled millet are improved, meanwhile, the taste of the pickled pepper and the pickled millet pepper are rich, when the frying temperature is 105-117 ℃, if the frying time is less than 6min, the components in the pickled pepper, the pickled ginger and the pickled millet pepper are not completely fused, the edible taste of the pickled peppers can be reduced, if the fried taste is longer than 13min, the pickled peppers, the pickled gingers and the pickled millet peppers can be completely softened, the pickled peppers have no brittleness, and the flavor of the pickled peppers can be reduced; when the frying temperature is lower than 105 ℃, the frying time is 6-13 min, the release of gingerol, gingerol and other beneficial substances in the pickled ginger is insufficient, the contact substances with the dried peppers are reduced, and the nutritional value of the pepper sauce is not different from that of the pepper sauce in the prior art; when the frying temperature is higher than 117 ℃, the frying time is 6-13 min, and part of beneficial substances such as gingerol and gingerol in the pickled ginger are lost with the excessive frying temperature and are mixed with the air, so that the nutritional value of the pickled ginger is reduced; therefore, the frying temperature is 105-117 ℃, the frying time is 6-13 min, beneficial substances such as gingerol and gingerol in the pickled ginger can be stimulated to be fully released, and the taste and flavor of the chilli, sesame and green pepper sauce are improved.
In conclusion, the chilli-sesame green pepper sauce provided by the invention meets the detection standards of food additives GB2760 and Q/FY0001S-2017 semi-solid compound seasoning, the chilli-sesame green pepper sauce provided by the invention is prepared by pickling fresh food materials in special old jar acid water to prepare pickled chilli, pickled ginger and pickled millet peppers, beneficial microorganisms such as lactic acid bacteria in the special old jar acid water are fully contacted with pickled products to ensure the brittleness and increase the flavor of the pickled products, and the traditional frying process is adopted to highlight the delicious and mellow taste of the dried chilli, so that the metabolism can be accelerated, the hormone secretion can be promoted, the added pickled ginger can also strengthen the physique and improve the cold-intolerance symptoms; the dried chili is prepared by blanching and airing fresh green peppers, and blanching can reduce the spicy bitterness of the green peppers on the premise of ensuring that the water-soluble nutrient components of the green peppers are not lost, so that the green pepper sauce is advanced in eating mouthfeel and fragrance.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. The chilli, sesame and green pepper sauce is characterized by comprising the following raw materials in parts by weight: 56-80 parts of dried chilli, 3-5 parts of pickled chilli, 2-4 parts of pickled ginger, 2-4 parts of pickled millet chili, 9-11 parts of garlic, 15-23 parts of pepper, 56-68 parts of vegetable oil, 5-8 parts of thick broad-bean sauce, 3-5 parts of chicken essence seasoning, 2-4 parts of monosodium glutamate, 1-3 parts of cooking wine, 1-3 parts of soy sauce, 3-5 parts of spice, 2-4 parts of sesame, 4-6 parts of white granulated sugar, 1-3 parts of salt and 0.5-1.7 parts of food additive.
2. The pepper-sesame green pepper sauce as claimed in claim 1, wherein: the food additive is prepared separately and comprises the following raw materials, by weight, 0.1-0.12 part of potassium sorbate, 0.18-0.22 part of 5' -flavour nucleotide disodium, 0.15-0.2 part of D-sodium isoascorbate, 0.15-0.2 part of citric acid, 0.3-0.5 part of lactic acid and 0.2-0.4 part of glacial acetic acid.
3. The pepper-sesame green pepper sauce as claimed in claim 1, wherein: the dried chili is prepared by blanching and airing fresh green peppers according to the parts by weight.
4. The pepper-sesame green pepper sauce as claimed in claim 1, wherein: the pickled peppers, the pickled gingers and the pickled capsicums in parts by weight are prepared by soaking fresh green peppers, fresh gingers and fresh capsicums in special aged jar acid water for 10-20 days to prepare the pickled peppers, the pickled gingers and the pickled capsicums.
5. The pepper-sesame green pepper sauce as claimed in claim 1, wherein the preparation method comprises the steps of:
1) and sorting: sorting pickled capsicum frutescens, pickled ginger, pickled pepper, garlic and dried chilli, removing mildewed, deteriorated and impurities, and repeatedly cleaning with spring water to remove silt and impurities for later use;
2) and raw material pretreatment: respectively crushing the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli which are cleaned in the step 1) in a crusher for later use;
3) and (3) preparing materials: weighing the raw materials according to the dry chilli, the pickled ginger, the pickled millet pepper, the garlic, the pepper, the vegetable oil, the thick broad-bean sauce, the chicken essence seasoning, the monosodium glutamate, the cooking wine, the soy sauce, the spice, the sesame, the white granulated sugar, the salt and the food additive for later use;
4) and frying: frying the oil and the broad bean paste weighed in the step 3), and adding the pickled capsicum frutescens, the pickled ginger, the pickled pepper, the garlic and the dried chilli in the step 3) into a frying pan in sequence for frying after frying the red oil; secondly, adding the cooking wine weighed in the step 3) for stir-frying, adding the chicken essence seasoning, monosodium glutamate, soy sauce, spice, sesame, white granulated sugar, salt and food additive weighed in the step 3) for seasoning after the pickled capsicum frutescens, ginger, pickled pepper, garlic and pepper are fried to have fragrance, and continuously stirring to fully mix the seasoning and the pickled capsicum frutescens to ensure that the taste is uniform;
5) metering and canning: metering and canning the fried pepper, sesame and green pepper sauce obtained in the step 4), and performing vacuum sealing by using a known vacuum sealing machine after 220 g of pepper, sesame and green pepper sauce is canned in each can;
6) and sterilizing and warehousing: and (3) delivering the pepper, sesame and green pepper sauce which is metered and canned in the step 5) to a sterilization room for sterilization and then warehousing.
6. The method for preparing the pepper-hemp green pepper sauce as claimed in claim 5, wherein the method comprises the following steps: the frying temperature in the step 4) is controlled to be 105-117 ℃, and the frying time is 6-13 min.
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