CN113854536A - Mushroom-flavored chili sauce and preparation method thereof - Google Patents
Mushroom-flavored chili sauce and preparation method thereof Download PDFInfo
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- CN113854536A CN113854536A CN202111112054.3A CN202111112054A CN113854536A CN 113854536 A CN113854536 A CN 113854536A CN 202111112054 A CN202111112054 A CN 202111112054A CN 113854536 A CN113854536 A CN 113854536A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of sauce preparation, and discloses mushroom-flavor chili sauce and a preparation method thereof, wherein the mushroom-flavor chili sauce comprises the following steps: selecting high-quality fresh red peppers, ginger and garlic; respectively treating, cleaning, draining and crushing the selected fresh red peppers, the ginger and the garlic; the chopped chili, ginger, garlic and salt are mixed according to a mass ratio of 85:3: 9, putting the mixture into a stirrer to be uniformly stirred to obtain a mixed material; pouring the obtained mixed material into a cellar for sealed storage, taking out the stored mixed material, putting the stored mixed material into a jar, spraying a layer of soy sauce flavor type white spirit with the temperature of 53 degrees on the surface of the jar, covering the jar, and sealing and fermenting; when the total acidity of the mixture in the jar reaches 2% and the water content is less than 80%, removing the mixture from the jar, and filling, sealing and sterilizing at high temperature by using a full-pipeline automatic filling system. The mushroom-flavor chili sauce is tasty and delicious, is proper in salinity, can lock the delicate flavor of raw materials, and is rich in mouthfeel.
Description
Technical Field
The invention belongs to the technical field of sauce preparation, and particularly relates to mushroom-flavor chili sauce and a preparation method thereof.
Background
At present: the pickled pepper is a unique seasoning in Guizhou, is prepared in all provinces, is basically produced by adopting the household traditional process technology, but has the advantages of small yield, unstable quality, poor fresh-keeping effect, large nutrition loss, high labor intensity and low production efficiency.
Through the above analysis, the problems and defects of the prior art are as follows: the existing pickled peppers have the disadvantages of low yield, unstable quality, poor fresh-keeping effect, large nutrient loss, high labor intensity and low production efficiency.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides mushroom-flavor chili sauce.
The present invention is achieved as such, a method for preparing mushroom-flavored chili sauce, comprising:
selecting high-quality fresh red peppers, ginger and garlic; respectively treating the selected fresh red pepper, the ginger and the garlic;
step two, cleaning, draining and crushing the treated fresh red peppers, the ginger and the garlic;
step three, mixing the chopped chili, ginger, garlic and salt according to a mass ratio of 85:3: 9, putting the mixture into a stirrer to be uniformly stirred to obtain a mixed material;
pouring the obtained mixed material into a cellar for sealed storage, taking out the stored mixed material, putting the mixed material into a jar, spraying a layer of 53-degree Maotai-flavor liquor on the surface of the jar, covering the jar, and performing sealed fermentation;
and fifthly, when the total acidity of the mixture in the jar reaches 2% and the water content is less than 80%, removing the mixture from the jar, and filling, sealing and sterilizing at high temperature by adopting a full-pipeline automatic filling system to obtain the mushroom-flavor chili sauce.
Further, the selecting of the high-quality fresh red peppers, the ginger and the garlic comprises the following steps:
the method for selecting the high-quality fresh red peppers comprises the following steps: selecting the linear pepper with the maturity of 80-90%, moderate peppery taste, freshness, integrity, no insect eye, no mildew, no rot, no deterioration and no other foreign impurities;
the selecting of the ginger comprises: selecting fresh and tender yellow ginger which is produced in the same year and does not rot or mildew;
the selecting garlic comprises: selecting red-skin garlic without germination, rot and mildew.
Further, in the step one, the processing of the selected fresh red pepper, the ginger and the garlic respectively comprises:
the fresh red pepper handle is cut off by scissors, the mud, the peel and the impurities of the ginger are removed, and the garlic is mechanically peeled after being dried in the air.
Further, the step of cleaning and draining the treated fresh red peppers, ginger and garlic comprises the following steps:
cleaning the treated fresh red pepper, ginger and garlic by using a cleaning machine respectively, and performing supplementary cleaning on the ginger; and respectively putting the cleaned fresh red peppers, the ginger and the garlic into a plastic basket with meshes, and draining or airing for 2 hours.
Further, the crushing treatment of the treated fresh red pepper, ginger and garlic comprises the following steps:
the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine with a mesh with the diameter of 2 cm, the uniformly-sized red pepper fragments smaller than 2 cm are filtered, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time;
cutting the drained ginger into ginger slices with the thickness of about 1 cm, and then chopping the ginger slices into fragments with the length and width of about 1 cm by a pepper chopping machine;
directly putting the drained garlic cloves into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
Further, in the fourth step, the storage temperature is 9-15 ℃.
Further, the step of taking out the stored mixed materials into a jar comprises the following steps: the mixed materials account for 80 percent of the jar.
Further, the ratio of the Maotai-flavor liquor to the mixed materials is 1-2: 50.
Further, the sealed fermentation comprises: stirring once every five days, uniformly stirring the materials in the jar, and then sealing again; the fermentation temperature is 20-30 ℃.
Another object of the present invention is to provide a novel mushroom chili sauce prepared by the novel mushroom chili sauce preparation method.
By combining all the technical schemes, the invention has the advantages and positive effects that: the mushroom-flavor chili sauce is tasty and delicious, is proper in salinity, can lock the delicate flavor of raw materials, and is rich in mouthfeel. The method comprises the steps of taking the sauce flavor type pickled peppers, frying the pickled peppers at a low temperature so as to avoid damaging beneficial flora, frying the pickled peppers to obtain red oil, adding water to the red oil, frying the dried mushrooms to be golden in color, and adding seasonings.
Drawings
Fig. 1 is a flow chart of a preparation method of mushroom-flavored chili sauce according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In view of the problems of the prior art, the present invention provides a mushroom-flavored chili sauce, which will be described in detail with reference to the accompanying drawings.
As shown in fig. 1, the preparation method of the mushroom-flavored chili sauce provided by the embodiment of the invention comprises the following steps:
s101, selecting high-quality fresh red peppers, ginger and garlic; shearing the handle of the fresh red pepper by using scissors, removing mud, peel and impurities from the ginger, air-drying the garlic, and mechanically peeling the garlic;
s102, cleaning, draining and crushing the treated fresh red peppers, the ginger and the garlic;
s103, mixing the chopped chili, ginger, garlic and salt according to a ratio of 85:3: 9, putting the mixture into a stirrer to be uniformly stirred to obtain a mixed material;
s104, pouring the obtained mixed material into a cellar, sealing, storing at 9-15 ℃, taking out the stored mixed material, putting into a jar, spraying a layer of soy sauce flavor type white spirit with the temperature of 53 ℃ on the surface of the jar, covering, and sealing and fermenting;
and S105, when the total acidity of the mixture in the jar reaches 2% and the water content is less than 80%, removing the mixture from the jar, and filling, sealing and sterilizing at high temperature by adopting a full-pipeline automatic filling system to obtain the mushroom-flavor chili sauce.
The embodiment of the invention provides a method for selecting high-quality fresh red peppers, gingers and garlic, which comprises the following steps:
selecting high-quality fresh red peppers comprises: selecting the linear pepper with the maturity of 80-90%, moderate peppery taste, freshness, integrity, no insect eye, no mildew, no rot, no deterioration and no other foreign impurities;
selecting ginger comprises: selecting fresh and tender yellow ginger which is produced in the same year and does not rot or mildew;
selecting garlic comprises: selecting red-skin garlic without germination, rot and mildew.
The cleaning and draining of the treated fresh red peppers, the ginger and the garlic provided by the embodiment of the invention comprises the following steps:
cleaning the treated fresh red pepper, ginger and garlic by using a cleaning machine respectively, and performing supplementary cleaning on the ginger; and respectively putting the cleaned fresh red peppers, the ginger and the garlic into a plastic basket with meshes, and draining or airing for 2 hours.
The embodiment of the invention provides a method for crushing the processed fresh red pepper, ginger and garlic, which comprises the following steps:
the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine with a mesh with the diameter of 2 cm, the uniformly-sized red pepper fragments smaller than 2 cm are filtered, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time;
cutting the drained ginger into ginger slices with the thickness of about 1 cm, and then chopping the ginger slices into fragments with the length and width of about 1 cm by a pepper chopping machine;
directly putting the drained garlic cloves into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
The method for taking out and putting the stored mixed materials into the jar provided by the embodiment of the invention comprises the following steps: the mixed materials account for 80 percent of the jar.
The ratio of the Maotai-flavor liquor to the mixed materials provided by the embodiment of the invention is 1-2: 50.
The sealed fermentation provided by the embodiment of the invention comprises the following steps: stirring once every five days, uniformly stirring the materials in the jar, and then sealing again; the fermentation temperature is 20-30 ℃.
The technical solution of the present invention is further illustrated by the following specific examples.
Based on the toast process, Guizhou precious food source strength company Limited develops the industrial production process of the soy sauce flavor type pickled pepper by utilizing the fermentation of the soy sauce flavor type white spirit, and the process is summarized as follows:
preparation of raw materials and quality requirements
1. Fresh red pepper: the cayenne pepper with 80-90% of maturity and moderate spicy taste (spicy third) is preferably selected. The handle is required to be fresh and complete, free of insect eyes, mildew, rot, deterioration and other foreign impurities, and manually cut off by scissors.
2. Ginger: fresh and tender yellow ginger produced in the current year is selected, no rot and mildew are required, and soil, peel and impurities are manually removed.
3. Garlic: selecting red skin garlic without germination, rot and mildew, air drying, and mechanically peeling.
4. Salt: refined table salt is selected, and the requirement is in accordance with the GB5461 standard.
5. White spirit: a53-degree Maotai-flavor liquor (produced in Maotai town of Guizhou) is selected.
Firstly, cleaning raw materials and draining
After the fresh red peppers, the ginger and the garlic are prepared, the fresh red peppers, the ginger and the garlic are respectively washed by a washing machine, the ginger which is not washed is respectively washed and is manually supplemented, and then the ginger is respectively put into plastic baskets with meshes, and the water is drained (the ginger is conditionally aired for about 2 hours).
Secondly, chopping the raw materials
1. Chopping the chili, namely chopping the chili with the strings: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine, meshes with the diameter of 2 cm are arranged on a roller, the uniformly-sized red pepper fragments smaller than 2 cm are filtered along with the continuous rotation of the roller, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time.
2. Chopping ginger: the drained ginger is cut into ginger slices with the thickness of about 1 cm, and then the ginger slices are chopped into fragments with the length and the width of about 1 cm by a pepper chopping machine.
3. Chopping garlic: the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
Thirdly, stirring: chopping chili, ginger, garlic and salt according to the weight ratio of 85:3: 9, putting the mixture into a stirrer to be stirred until the mixture is uniformly stirred.
Fourthly, storing in a cellar for primary fermentation: since the pickled peppers are processed all the year round, the stirred raw materials need to be stored firstly, a cellar storage mode is generally adopted, and the stirred raw materials can be directly poured into a cellar in actual operation. The cellar is generally in the shape of a triangular bottle and is built by cement, and the size of the cellar is mainly determined according to the actual production quantity of a processing plant. The square groove is arranged on the outer edge of the cellar opening, water is injected into the groove, the cover is covered, and the water in the groove is higher than the bottom end of the cover, so that the cellar can be isolated from the outside air, and raw materials are prevented from deteriorating. For stored raw materials, the temperature in the cellar is generally between 9-15 ℃, because the temperature in the cellar is low, the raw materials ferment slowly in the cellar, can be stored for three years at most, and can be stored for that long time, besides the constant temperature in the cellar, the water sealing is also important.
Fifthly, filling in a jar and fermenting again: when the raw materials in the cellar are to be reprocessed, the raw materials in the cellar are directly conveyed into a jar only by starting an automatic pipeline conveying system in a factory, the jar is fired by argil or made of plastics, the mouth is small and the belly is large, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth. 80% of raw materials are filled into the jar, then a layer of 53-degree Maotai-flavor liquor is sprayed on the surface of the jar, the liquor plays a role in keeping the pickled peppers fresh and more mellow in the fermentation process, the ratio of the liquor to the raw materials is 1-2:50, then the lid is covered, and water is filled in the water tank outside the lid, so that air is prevented from entering and affecting the fermentation and quality. Then the raw materials in the jar begin to ferment. The fermentation of the pickled peppers is a process of generating lactic acid by anaerobic respiration of lactic acid bacteria in raw materials under anaerobic conditions, and the longer the fermentation time is, the more lactic acid is, the more sour the taste of the pickled peppers is, and the sour taste of the pickled peppers is generated in the process. In the fermentation process, firstly, because the fermentation means an expansion process, the moisture in the raw materials can be slowly separated, the raw materials are lighter and can float, the raw materials are stirred once every five days and are uniformly stirred to ensure that the raw materials and water are fully fused, and after the stirring is finished, a cover is covered and the water is filled in the water tank; compared with the household workshop type processing, the industrial processing has stricter control on the fermentation temperature, the temperature is controlled to be between 20 and 30 ℃, the fermentation effect of the raw materials is the best in the temperature range, and when the temperature is not reached in autumn and winter, heating equipment is required to be started for heating; and thirdly, in the whole fermentation process, quality testing personnel need to extract some raw materials every week to test acidity, fermentation records are made, and after two months, when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the fermentation of the raw materials is finished and the raw materials are converted into the pickled pepper finished product. The fermentation is the work which needs to be carried out all the year round in the industrial production of the pickled peppers, and one batch is taken out from the cellar immediately for fermentation after one batch is filled and marketed after one batch is finished.
Seventhly, filling: before entering a packaging workshop, operators need to change clothes, wash hands and sterilize, when filling, an automatic pipeline transmission system is started, fermented pickled peppers in jars are transmitted to the packaging workshop, and the quality of products is controlled in the aspects of dry and wet concentration, accurate quantity and the like by adopting a full-pipeline automatic filling system. The packaging of the pickled peppers generally uses plastic bottles. The packaging specification is 250 g per bottle, the pickled peppers are filled into the bottle and then sealed, the bottle is sealed and sterilized at high temperature, quality inspection personnel check and detect different batches of commodities after sterilization, and the pickled peppers can be sold after all indexes meet relevant standards of the national quality inspection bureau.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A preparation method of mushroom-flavor chili sauce is characterized by comprising the following steps:
selecting fresh red pepper, ginger and garlic; respectively treating the selected fresh red pepper, the ginger and the garlic;
cleaning, draining and crushing the treated fresh red peppers, the ginger and the garlic;
the chopped chili, ginger, garlic and salt are mixed according to a mass ratio of 85:3: 9, putting the mixture into a stirrer to be uniformly stirred to obtain a mixed material;
pouring the obtained mixed material into a cellar for sealed storage, taking out the stored mixed material, putting the stored mixed material into a jar, spraying a layer of soy sauce flavor type white spirit with the temperature of 53 degrees on the surface of the jar, covering the jar, and sealing and fermenting;
and when the total acidity of the mixture in the jar reaches 2% and the water content is less than 80%, removing the mixture from the jar, and filling, sealing and sterilizing at high temperature by using a full-pipeline automatic filling system to obtain the mushroom-flavor chili sauce.
2. The method of preparing mushroom-flavored chili sauce of claim 1, wherein selecting the fresh red pepper comprises: selecting the linear pepper with the maturity of 80-90%, moderate peppery taste, freshness, integrity, no insect eye, no mildew, no rot, no deterioration and no other foreign impurities;
selecting ginger comprises: selecting fresh and tender yellow ginger which is produced in the same year and does not rot or mildew;
selecting garlic comprises: selecting red-skin garlic without germination, rot and mildew.
3. The method of preparing mushroom-flavored chili sauce according to claim 1, wherein the separately treating the selected fresh red peppers, ginger and garlic comprises: the fresh red pepper handle is cut off by scissors, the mud, the peel and the impurities of the ginger are removed, and the garlic is mechanically peeled after being dried in the air.
4. The method of preparing mushroom-flavored chili sauce as set forth in claim 1, wherein the washing and draining the treated fresh red peppers, ginger and garlic comprises: cleaning the treated fresh red pepper, ginger and garlic by using a cleaning machine respectively, and performing supplementary cleaning on the ginger; and respectively putting the cleaned fresh red peppers, the ginger and the garlic into a plastic basket with meshes, and draining or airing for 2 hours.
5. The method for preparing mushroom-flavored chili sauce according to claim 1, wherein the pulverizing the processed fresh red pepper, ginger and garlic comprises: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine with a mesh with the diameter of 2 cm, the uniformly-sized red pepper fragments smaller than 2 cm are filtered, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time;
cutting the drained ginger into ginger slices with the thickness of 1 cm, and then chopping the ginger slices into fragments with the length and width of 1 cm by a pepper chopping machine;
the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into pieces with the length and the width of 1 cm.
6. The method for preparing mushroom-flavored chili sauce according to claim 1, wherein the storage temperature is 9-15 ℃.
7. The method of preparing mushroom-flavored chili sauce of claim 1, wherein the taking out the stored mixed materials into a jar comprises: the mixed materials account for 80 percent of the jar.
8. The method of preparing mushroom-flavored chili sauce according to claim 1, wherein the ratio of the maotai-flavor liquor to the mixture is 1-2: 50.
9. The method for preparing mushroom-flavored chili sauce according to claim 1, wherein the hermetically fermenting comprises: stirring once every five days, uniformly stirring the materials in the jar, and then sealing again; the fermentation temperature is 20-30 ℃.
10. A mushroom chili paste prepared by the method of preparing mushroom chili paste of any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111112054.3A CN113854536A (en) | 2021-09-18 | 2021-09-18 | Mushroom-flavored chili sauce and preparation method thereof |
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| CN202111112054.3A CN113854536A (en) | 2021-09-18 | 2021-09-18 | Mushroom-flavored chili sauce and preparation method thereof |
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| CN202111112054.3A Pending CN113854536A (en) | 2021-09-18 | 2021-09-18 | Mushroom-flavored chili sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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