CN1137632C - Thick chilli paste and its preparing process - Google Patents
Thick chilli paste and its preparing process Download PDFInfo
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- CN1137632C CN1137632C CNB011275383A CN01127538A CN1137632C CN 1137632 C CN1137632 C CN 1137632C CN B011275383 A CNB011275383 A CN B011275383A CN 01127538 A CN01127538 A CN 01127538A CN 1137632 C CN1137632 C CN 1137632C
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Abstract
The present invention discloses chili souse and a making method thereof, which belongs to auxiliary food and a making method thereof. The chili souse comprises 15 to 25 portions of soybean, 1 2 portions of chili, 10 to 20 portions of peanut, 0.2 to 0.5 portion of sesame, 0.4 to 0.6 portion of spring onion, 0.1 to 0.3 portion of ginger, 2.5 to 5 portions of salt, 0.08 to 0.15 portion of pepper, 0.08 to 0.15 portion of anise, 0.1 to 0.3 portion of sweet violet, 0.1 to 0.3 portion of garlic, 0.3 to 0.8 portion of ginseng spirit, 0.1 to 0.12 portion of flavor essence, and a right amount of water. The ginseng spirit in the formula is made by that 0.5 to 1 portion of ginseng is soaked in 10 to 15 portions spirit for 15 to 20 days, and filtration is carried out. The chili, the soybean, the peanut and the sesame are respectively cleaned by tap water, fried, ground and filtered into powder. The pepper is fried, milled and filtered into powder. The spring onion, the ginger, the sweet violet and the garlic are cleaned, bundled together with the anise in a gauze bag and put into a heating kettle for heating. After a certain amount of water is added, the heating kettle is heated. When the water is boiled, the gauze bag is taken out. Moreover, the soybean powder, the pepper powder, the chili powder and the sesame powder are evenly stirred by the tap water and put into the kettle so as to become paste by heating cooking. The edible salt is added to the paste for making primary souse. When the temperature of the primary souse is lowered to normal temperature, the ginseng liquor is added to the primary souse, and thus, the chili souse is accomplished.
Description
A kind of thick chilli sauce that the present invention relates to and preparation method thereof belongs to appetizing food and preparation method, and is especially relevant with thick chilli sauce and preparation method thereof.
Existing edible paste, kind is more, as thick broad-bean sauce, spicy sauce, fragrant thick chilli sauce, flour paste etc., major part exists taste single, and the deficiency that the one-tenth degree is big generally only is used for cooking, cooking noodle, seasoning matter when cooking soup can not strengthen appetite of people effectively, and nutrition is not abundant.
Purpose of the present invention is intended to improve the deficiency of existing flour paste, provides a kind of nutritious, and color and luster is pure, possesses sweet, sour, fragrant, peppery, one-tenth various tastes, is good for the stomach, and strengthens thick chilli sauce of people's appetite and preparation method thereof.
In order to achieve the above object, the present invention is achieved in that component and consumption are as follows: weight portion: soya bean 15-25 part, capsicum 1-2 part, peanut 10-20 part, sesame 0.2-0.5 part, green onion 0.4-0.6 part, ginger 0.1-0.3 part, salt 2.5-5 part, Chinese prickly ash 0.08-0.15 part, anise (aniseed) 0.08-0.15 part, caraway 0.1-0.3 part, garlic 0.1-0.3 part, ginseng liquor 0.3-0.8 part, monosodium glutamate 0.1-0.12 part, water is an amount of, with capsicum, soya bean, peanut, Chinese prickly ash, sesame is pulverized, with green onion, ginger, caraway, garlic, anise binds up with gauze, the water of putting into heating kettle heats, after water is opened, take out gauze bag, add above-mentioned powder and add running water and mix well, be heated into pasty state, add salt then, the cooling back adds monosodium glutamate, adds ginseng liquor when dropping to normal temperature, stir, promptly get thick chilli sauce, described ginseng liquor is to be soaked 15-20 days in the liquor of 15-20 part by 0.5-1 part genseng, and filtration makes.
In order to achieve the above object, a kind of embodiment preferably of the present invention, component and consumption are as follows: weight portion: soya bean 17-22 part, capsicum 1.2-1.7 part, peanut 12-18 part, sesame 0.25-0.4 part, green onion 0.45-0.55 part, ginger 0.15-0.25 part, salt 3-4.5 part, Chinese prickly ash 0.09-0.12 part, anise (aniseed) 0.09-0.12 part, caraway 0.15-0.25 part, garlic 0.15-0.25 part, ginseng liquor 0.4-0.6 part, monosodium glutamate 0.1-0.12 part, water is an amount of.
In order to achieve the above object, another embodiment preferably of the present invention, component and consumption are as follows: weight portion: 20 parts of soya beans, 1.5 parts in capsicum, 15 parts of peanuts, 0.3 part of sesame, 0.5 part of green onion, 0.2 part of ginger, 3.5 parts of salt, 0.1 part in Chinese prickly ash, 0.1 part of anise (aniseed), 0.2 part in caraway, 0.2 part in garlic, 0.5 part of ginseng liquor, 0.1 part of monosodium glutamate, water is an amount of.
In order to achieve the above object, preparation method of chili paste of the present invention, its step is as follows:
One, the ginseng liquor in the prescription is to be soaked 15-20 days in the liquor of 15-20 part by 0.5-1 part genseng, filters to make ginseng liquor;
Two, the base of a fruit of capsicum is extractd, clean up, dry with running water then, parch grinds with grinder then to ripe, is filtered into powder with 150 purpose sieves;
Three, soya bean is washed in a pan clean sand, dries with the running water rinsing, parch grinds with grinder then to ripe, is filtered into powder with 150 purpose sieves;
Four, peanut is cleaned with running water, wash in a pan clean sand, dry, parch is to ripe, and grinding with grinder then is powdery;
Five, Chinese prickly ash green pepper branch is picked up clearly totally, the parch adustion is ground with grinder then, is filtered into powder with 150 purpose sieves;
Six, sesame is washed in a pan only, dried with the running water rinsing, parch, grinding with grinder then is powdery;
Seven, green onion, ginger, caraway, garlic are cleaned and bind up with gauze with anise, put in the heating kettle and heat, add a certain amount of water, heat, after water is opened, gauze bag is taken out, analysis for soybean powder, zanthoxylum powder, chilli powder, peanut powder, black sesame powder put together add running water in people's still and mix well, pour in the still heating infusion into and become pastel, add salt then and mix well, become elementary sauce;
Eight, when elementary sauce temperature drops to 40-65 ℃, add monosodium glutamate and be in harmonious proportion;
Nine, drop to normal temperature when elementary sauce, add ginseng liquor, stir, obtain thick chilli sauce at last.
Each composition nature and flavor among the present invention and effect are as follows:
Capsicum, nature and flavor hardship, suffering, temperature, nontoxic, contain five kinds of Vanillyl amide-types and two kinds of haematochrome, and fat oil, resin, tartaric acid, volatilization wet goods.The content of vitamin C, carrotene is higher than general vegetables, has warming spleen and stomach for dispelling cold, the effect of appetite-stimulating indigestion-relieving.
Peanut, nature and flavor are sweet, flat, and fatty oil, protein, amino acid, vitamin B1, pantothenic acid, starch, alkaloid etc. have moistening lung and stomach, regulating blood condition and logical breast effect.
Soya bean, property suffering, sweet, little hardship, cold, tepor, fatty, protein and enzyme etc. have the digestant effect of being good for the stomach.
Genseng, property is sweet, little hardship, tepor, ginseng contain panaxoside I-VI, and wherein the glucoside unit that tells of I-III is panaxatriol, and the glucoside unit that IV-VI tells is panoxadiol, and panoxadiol and panaxatriol all are triterpenoids.Still contain volatile oil about 0.05%, Main Ingredients and Appearance is the Panacene, be the special fragrance of genseng source, contain panaxynol, panax acid, phytosterol, choline, each seed amino acid and peptide class, glucose, fructose, barley-sugar, sucrose, several panose, fructose, vitamin B1, B2, nicotinic acid, pantothenic acid etc. in addition.
Green onion, property suffering, temperature.The very light blue volatile oil that contains, Main Ingredients and Appearance is an allicin in the oil, also contains allyl sulfide, malic acid, Cobastab, C, molysite etc., has inducing sweat and dispelling exogenous evils, the eliminating cold to invigorate yang effect.
Ginger, nature and flavor suffering, temperature.Contain volatile oil, its Main Ingredients and Appearance is zingiberol, zingiberene, phellandrene, camphene, citral, aromatic alcohol, methyl heptan, ketenes, aldehyde C-9, borneol, eucalyptol, protein, fat, calcium, phosphorus, iron, vitamin C and a small amount of vitamin B1, B2, contained pungent composition is a gingerol, has the effect of cold, the warm stomach of inducing sweat, loose, detoxifcation, promoting eruption.
Sesame, nature and flavor are sweet, flat, nontoxic, and fatty oil, Main Ingredients and Appearance are the glyceride of oleic acid, behenic acid.Also have sucrose, pentosan, protein, sesame wet goods.Have and relax bowel, tonifying lung, beneficial gas, help the effect of spleen myogenic, promoting blood circulation, profit skin, black beard and hair.
Chinese prickly ash, property suffering, heat, slightly poisonous.Fruit contains volatile oil, and Main Ingredients and Appearance still contains sterol, unsaturated organic acid for holding together geraniol, citrene, tangerine alcohol etc., often makes food seasoning and uses.
Anise (aniseed), property suffering, temperature, fruit contains volatile oil, wherein is mainly anisole, fenchone, still contains anisaldehyde, fatty wet goods, often does the food seasoning and uses.
Garlic, property suffering, temperature, garlic bulb contain volatile oil, and Main Ingredients and Appearance is an allicin in the oil, is a kind of phytocide.The garlic whole plant still contains ring garlic aminoacid, allistatin.Garlic all has inhibitory action to multiple pathomycete; Oral garlic juice can make gastrointestinal peristalsis strengthen, and the effect that reduces blood calcium is arranged.
Caraway, monosodium glutamate, salt are condiment, and water is blender.
The present invention fills a prescription rationally, preparation method is simple, make it compared with prior art, have nutritiously, contain acid, sweet, one-tenth, peppery, fragrant, bright various tastes, whet the appetite, be good for the stomach, promote appetite, the people of each age group is edible, can become indispensable a kind of pickles in people's daily life, look, fragrant various, the thick chilli sauce that makes by above-mentioned preparation method is more suitable for people's taste, especially a kind of splendid flavouring used of each big hotel, restaurant, canteen.
In order to understand better and to implement, further specify as follows below with embodiment:
Example 1 is got genseng 0.5kg, gets liquor 15kg, genseng is placed in the container of containing wine to soak 15 days, filters and makes ginseng liquor, seals stand-by.
Example 2 is got genseng 0.75kg, gets liquor 17.5kg, genseng is placed in the container of containing wine to soak 17 days, filters and makes ginseng liquor, seals stand-by.
Example 3 is got genseng 1kg, gets liquor 20kg, genseng is placed in the container of containing wine to soak 20 days, filters and makes ginseng liquor, seals stand-by.
Example 4 is got capsicum 10kg, and the base of a fruit of capsicum is extractd, and cleans up, dries with running water then, and parch grinds with grinder then to ripe (do not fry and stick with paste), and it is stand-by to be filtered into powder with 150 purpose sieves.
Example 5 is got soya bean 100kg, and soya bean is washed in a pan clean sand with the running water rinsing, dries, and divides parch extremely ripe (fry and stick with paste) several times, grinds with grinder then, and it is stand-by to be filtered into powder with 150 purpose sieves.
Example 6 is got peanut (not containing shell) 80kg, and peanut is cleaned with running water, washes in a pan clean sand, dries, and parch is to ripe (burnt and do not stick with paste), and grinding with grinder then is that powdery is stand-by.
Example 7 is got Chinese prickly ash 1kg, and Chinese prickly ash green pepper branch and other foreign material are picked up totally, and the parch adustion is ground with grinder then, and it is stand-by to be filtered into powder with 150 purpose sieves.
Example 8 is got sesame 2kg, and sesame is washed in a pan clean sand with the running water rinsing, dry, and parch, grinding with grinder then is that powdery is stand-by.
Example 9 is got green onion 0.4kg, ginger 0.1kg, and caraway 0.1kg, garlic 0.1kg cleans, and gets anise 0.08kg, binds up with gauze, and puts in the heating kettle and heats, and adds a certain amount of water and is advisable to soak into, to stretch, and heats, and after the water boiling, gauze bag is taken out; Get example 4 and make chilli powder 1kg, get the analysis for soybean powder 15kg that example 5 makes, get example 6 and make peanut powder 10kg, get the zanthoxylum powder 0.08kg that example 7 makes, getting black sesame powder 0.2kg that example 8 makes puts into still together and adds a certain amount of running water and mix well, pour in the still heating infusion into and become pasty state, add salt 2.5kg, mix well into elementary sauce; When elementary sauce temperature drops to 40 ℃, add monosodium glutamate 0.1kg and mix well; When elementary sauce drops to normal temperature, add example 1 and soak the ginseng liquor 0.3kg that filters and stir, obtain thick chilli sauce at last.
Example 10 is got green onion 0.45kg, ginger 0.15kg, and caraway 0.15kg, garlic 0.15kg cleans, and gets anise 0.09kg, binds up with gauze, and puts in the heating kettle and heats, and adds a certain amount of water and is advisable to soak into, to stretch, and heats, and after the water boiling, gauze bag is taken out; Get example 4 and make chilli powder 1.2kg, get the analysis for soybean powder 17kg that example 5 makes, get example 6 and make peanut powder 12kg, get the zanthoxylum powder 0.09kg that example 7 makes, getting black sesame powder 0.25kg that example 8 makes puts into still together and adds a certain amount of running water and mix well, pour in the still heating infusion into and become pasty state, add salt 3kg, mix well into elementary sauce; When elementary sauce temperature drops to 45 ℃, add monosodium glutamate 0.12kg and mix well; When elementary sauce drops to normal temperature, add example 2 and soak the ginseng liquor 0.4kg that filters and stir, obtain thick chilli sauce at last.
Example 11 is got green onion 0.5kg, ginger 0.2kg, and caraway 0.2kg, garlic 0.2kg cleans, and gets anise 0.1kg, binds up with gauze, and puts in the heating kettle and heats, and adds a certain amount of water and is advisable to soak into, to stretch, and heats, and after the water boiling, gauze bag is taken out; Get example 4 and make chilli powder 1.5kg, get the analysis for soybean powder 20kg that example 5 makes, get example 6 and make peanut powder 15kg, get the zanthoxylum powder 0.1kg that example 7 makes, getting black sesame powder 0.3kg that example 8 makes puts into still together and adds a certain amount of running water and mix well, pour in the still heating infusion into and become pasty state, add salt 3.5kg, mix well into elementary sauce; When elementary sauce temperature drops to 50 ℃, add monosodium glutamate 0.1kg and mix well; When elementary sauce drops to normal temperature, add example 3 and soak the ginseng liquor 0.5kg that filters and stir, obtain thick chilli sauce at last.
Example 12 is got green onion 0.55kg, ginger 0.25kg, and caraway 0.25kg, garlic 0.25kg cleans, and gets anise 0.12kg, binds up with gauze, and puts in the heating kettle and heats, and adds a certain amount of water and is advisable to soak into, to stretch, and heats, and after the water boiling, gauze bag is taken out; Get example 4 and make chilli powder 1.7kg, get the analysis for soybean powder 22kg that example 5 makes, get example 6 and make peanut powder 18kg, get the zanthoxylum powder 0.12kg that example 7 makes, getting black sesame powder 0.4kg that example 8 makes puts into still together and adds a certain amount of running water and mix well, pour in the still heating infusion into and become pasty state, add salt 4.5kg, mix well into elementary sauce; When elementary sauce temperature drops to 60 ℃, add monosodium glutamate 0.1kg and mix well; When elementary sauce drops to normal temperature, add example 2 and soak the ginseng liquor 0.6kg that filters and stir, obtain thick chilli sauce at last.
Example 13 is got green onion 0.6kg, ginger 0.3kg, and caraway 0.3kg, garlic 0.3kg cleans, and gets anise 0.15kg, binds up with gauze, and puts in the heating kettle and heats, and adds a certain amount of water and is advisable to soak into, to stretch, and heats, and after the water boiling, gauze bag is taken out; Get example 4 and make chilli powder 2kg, get the analysis for soybean powder 25kg that example 5 makes, get example 6 and make peanut powder 20kg, get the zanthoxylum powder 0.15kg that example 7 makes, getting black sesame powder 0.5kg that example 8 makes puts into still together and adds a certain amount of running water and mix well, pour in the still heating infusion into and become pasty state, add salt 5kg, mix well into elementary sauce; When elementary sauce temperature drops to 65 ℃, add monosodium glutamate 0.1kg and mix well; When elementary sauce drops to normal temperature, add example 3 and soak the ginseng liquor 0.8kg that filters and stir, obtain thick chilli sauce at last.
Claims (4)
1, a kind of thick chilli sauce, its component and consumption are as follows: weight portion, soya bean 15-25 part, capsicum 1-2 part, peanut 10-20 part, sesame 0.2-0.5 part, green onion 0.4-0.6 part, ginger 0.1-0.3 part, salt 2.5-5 part, Chinese prickly ash 0.08-0.15 part, anise 0.08-0.15 part, caraway 0.1-0.3 part, garlic 0.1-0.3 part, ginseng liquor 0.3-0.8 part, monosodium glutamate 0.1-0.12 part, water is an amount of, with capsicum, soya bean, peanut, Chinese prickly ash, sesame is pulverized, with green onion, ginger, caraway, garlic, anise binds up with gauze, the water of putting into heating kettle heats, after water is opened, take out gauze bag, add above-mentioned powder and add running water and mix well, be heated into pasty state, add salt then, the cooling back adds monosodium glutamate, adds ginseng liquor when dropping to normal temperature, stir, promptly get thick chilli sauce, described ginseng liquor is to be soaked 15-20 days in the liquor of 15-20 part by 0.5-1 part genseng, and filtration makes.
2, by the described thick chilli sauce of claim 1, its component and consumption are as follows: weight portion: soya bean 17-22 part, capsicum 1.2-1.7 part, peanut 12-18 part, sesame 0.25-0.4 part, green onion 0.45-0.55 part, ginger 0.15-0.25 part, salt 3-4.5 part, Chinese prickly ash 0.09-0.12 part, anise 0.09-0.12 part, caraway 0.15-0.25 part, garlic 0.15-0.25 part, ginseng liquor 0.4-0.6 part, monosodium glutamate 0.1-0.12 part, water is an amount of.
3, by the described thick chilli sauce of claim 1, its component and consumption are as follows: weight portion: 20 parts of soya beans, 1.5 parts in capsicum, 15 parts of peanuts, 0.3 part of sesame, 0.5 part of green onion, 0.2 part of ginger, 3.5 parts of salt, 0.1 part in Chinese prickly ash, 0.1 part of anise, 0.2 part in caraway, 0.2 part in garlic, 0.5 part of ginseng liquor, 0.1 part of monosodium glutamate, water is an amount of.
4, realize the preparation method of chili paste of claim 1 or 2 or 3, its step is as follows:
One, the ginseng liquor in the prescription is to be soaked 15-20 days in the liquor of 15-20 part by 0.5-1 part genseng, filters to make ginseng liquor;
Two, the base of a fruit of capsicum is extractd, clean up, dry with running water then, parch grinds with grinder then to ripe, is filtered into powder with 150 purpose sieves;
Three, soya bean is washed in a pan clean sand, dries with the running water rinsing, parch grinds with grinder then to ripe, is filtered into powder with 150 purpose sieves;
Four, peanut is cleaned with running water, wash in a pan clean sand, dry, parch is to ripe, and grinding with grinder then is powdery;
Five, Chinese prickly ash green pepper branch is picked up clearly totally, the parch adustion is ground with grinder then, is filtered into powder with 150 purpose sieves;
Six, sesame is washed in a pan only, dried with the running water rinsing, parch, grinding with grinder then is powdery;
Seven, green onion, ginger, caraway, garlic are cleaned and bind up with gauze with anise, put in the heating kettle and heat, add a certain amount of water, heat, after water is opened, gauze bag is taken out, analysis for soybean powder, zanthoxylum powder, chilli powder, peanut powder, black sesame powder are put into still together to be added running water and mixes well, pour in the still heating infusion into and become pastel, add salt then and mix well, become elementary sauce;
Eight, when elementary sauce temperature drops to 40-65 ℃, add monosodium glutamate and be in harmonious proportion;
Nine, drop to normal temperature when elementary sauce, add ginseng liquor, stir, obtain thick chilli sauce at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011275383A CN1137632C (en) | 2001-10-08 | 2001-10-08 | Thick chilli paste and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011275383A CN1137632C (en) | 2001-10-08 | 2001-10-08 | Thick chilli paste and its preparing process |
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| CN1343457A CN1343457A (en) | 2002-04-10 |
| CN1137632C true CN1137632C (en) | 2004-02-11 |
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| CNB011275383A Expired - Fee Related CN1137632C (en) | 2001-10-08 | 2001-10-08 | Thick chilli paste and its preparing process |
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| CN106387830A (en) * | 2016-09-14 | 2017-02-15 | 怒江福源生物有限公司 | Chili water dipping seasoning products and preparation method thereof |
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| CN103393106A (en) * | 2013-07-30 | 2013-11-20 | 王百鸣 | Maca chili sauce and preparation method thereof |
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| CN103689515B (en) * | 2014-01-09 | 2016-04-13 | 孙洪斌 | The application and ginseng sauce class flavouring and preparation method thereof of ginseng |
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| CN103976347A (en) * | 2014-06-01 | 2014-08-13 | 翁兴操 | Delicious fresh peanut and soybean sauce |
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| CN104643022A (en) * | 2015-01-26 | 2015-05-27 | 谢光业 | Chili sauce |
| CN104643024A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Chilli sauce |
| CN106174373A (en) * | 2016-07-29 | 2016-12-07 | 兴平市秦绿食品有限公司 | A kind of capsicum spices and preparation method thereof |
| CN109105854A (en) * | 2018-08-16 | 2019-01-01 | 蔡朝兰 | A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof |
| CN113951495A (en) * | 2021-10-23 | 2022-01-21 | 柯书鸿 | Drunk pickled chili sauce and preparation process thereof |
| CN116268364A (en) * | 2023-01-05 | 2023-06-23 | 永州市田湘逢农业科技发展有限公司 | Chilli sauce and preparation method thereof |
-
2001
- 2001-10-08 CN CNB011275383A patent/CN1137632C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387830A (en) * | 2016-09-14 | 2017-02-15 | 怒江福源生物有限公司 | Chili water dipping seasoning products and preparation method thereof |
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| CN1343457A (en) | 2002-04-10 |
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