CN113875965A

CN113875965A - Fermented chili sauce and preparation method thereof

Info

Publication number: CN113875965A
Application number: CN202111018371.9A
Authority: CN
Inventors: 李桃德; 杨利萍
Original assignee: Guizhou Guisanhong Food Co ltd
Current assignee: Guizhou Guisanhong Food Co ltd
Priority date: 2021-09-01
Filing date: 2021-09-01
Publication date: 2022-01-04

Abstract

The invention relates to the technical field of chilli sauce, in particular to fermented chilli sauce and a preparation method thereof, wherein pre-fermentation is carried out to lead the water in the chilli sauce to be gathered to form supernatant, the supernatant is taken out and mixed with feed liquid, the feed liquid is prepared by mixing aniseed, fennel, cinnamon bark and dried orange peel and adding water for decocting, after the chilli, ginger, garlic, epimedium herb, salt, rock sugar, yeast powder and white spirit are interacted to form the supernatant, the supernatant and the feed liquid are acted together to realize the improvement of taste and flavor, and the research shows that: the product shelf life is prolonged, and the preparation process has short period, simple flow and easy operation.

Description

Fermented chili sauce and preparation method thereof

Technical Field

The invention relates to the technical field of chilli sauce, in particular to fermented chilli sauce and a preparation method thereof.

Background

The chili sauce is a common seasoning on a dining table, and the flavor characteristics of the chili sauce are different along with the difference of regions. The chili sauce is divided into oil preparation and water preparation according to different preparation methods. The oil is prepared from edible oil and pepper, and has bright red color, and a layer of edible oil floats on the surface of the oil, so that the oil is easy to store. The water is prepared from water and pepper, and has bright red color and difficult storage.

At present, when the chili sauce is prepared at home, the chili is firstly put into a pot to be fried to have fragrance, and is ground into powder; parching fructus Zanthoxyli in a pan, and grinding into powder; mixing Capsici fructus powder and fructus Zanthoxyli powder, stirring, and adding appropriate amount of salt; and then preparing the garlic into mashed garlic for later use, refining oil, removing the original flavor of the edible oil, putting the garlic into an oil pan, frying to be fragrant, cooling the edible oil, and mixing the cooled edible oil with the uniformly stirred chili powder to ensure that the edible oil is immersed in the chili powder. The method is a common preparation method of the chili sauce, can meet the requirement of self-sufficiency in families, and has the advantages of small preparation amount and short storage time, so that great influence is not caused; however, it is difficult to satisfy the demand for industrial production of chili paste.

In view of the above, the researchers of my department have made corresponding studies on the technical defects, and have applied for patent inventions of the chili sauce with patent number 201310218609.1 and the preparation method thereof on 6, 4.2013. In 2014, I have conducted achievement transformation research on the patent technology, and from traditional laboratories to industrial and industrialized popularization and application, the application process finds that the chili sauce produced by the technology is still unsatisfactory in quality, the obtained chili sauce is short in shelf life, browning is very easy to occur in the storage process, and the taste of the chili sauce is affected.

Based on the technical defects, the research team realizes technical optimization on the technical parameters and corresponding raw material selection and proportion adjustment in the process of preparing the chilli sauce by the fermentation process, so that the shelf life of the chilli sauce prepared by fermentation is greatly prolonged, and a new technology is provided for preparing the chilli sauce by the fermentation method.

Disclosure of Invention

The fermented chili sauce and the preparation method thereof provided by the invention have mellow and soft mouthfeel; the manufacturing process flow is short and the working procedures are simple; the shelf life is long, and browning is not easy to occur; sour, hot and delicious.

The method is realized by the following technical scheme:

the invention provides a preparation method of fermented chili sauce, which comprises the following steps:

s1: selecting a pottery jar with good sealing performance as a container, cleaning, boiling in 100 ℃ water for at least 5min, washing with cold boiled water, and draining off water for later use;

s2: taking fresh red pepper as a raw material, cutting fruit stalks, removing calyxes, soaking and cleaning with cold boiled water, and draining off water for later use;

s3: selecting ginger, garlic and herba epimedii, respectively cleaning the ginger, the garlic and the herba epimedii by using cold boiled water, and draining the water for later use; mixing fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi and pericarpium Citri Tangerinae, placing in a pot, adding 2-3 times of water, boiling until water is reduced to 50%, removing residue, and cooling to obtain feed liquid; selecting salt, rock candy, yeast powder and 48-60% vol liquor for later use;

s4: mixing and crushing fresh red pepper, ginger, garlic and epimedium herb into pulp, firstly adding salt, rock sugar, yeast powder and white spirit, putting into a container, sealing, placing in an environment with humidity of 60-80% and temperature of 30-40 ℃, standing and storing for 3d, opening and extracting supernatant, and keeping precipitate in the container;

s5: mixing the supernatant with the feed liquid, concentrating to one third to obtain concentrated solution, adding the concentrated solution into a container containing precipitate, stirring, sealing, fermenting at 30-40 deg.C with humidity of 60-80% for 3d, sterilizing, inspecting, and packaging.

The water in the chili paste is gathered through pre-fermentation to form supernatant, the supernatant is taken out and mixed with feed liquid, the feed liquid is formed by mixing and decocting aniseed, fennel, cinnamon bark and dried orange peel with water, the interaction of the chili, ginger, garlic, epimedium herb, salt, rock sugar, yeast powder and white spirit forms the supernatant, and then the supernatant and the feed liquid are acted together to realize the improvement of taste and fragrance, and the research shows that: the product shelf life is prolonged, and the preparation process has short period, simple flow and easy operation.

Preferably, in step S3, the mass ratio is eight: fennel: cinnamon bark: the dried orange peel is 1:1:1:0.1-0.5, and in the step S5, the supernatant and the feed liquid are mixed in an equal volume ratio.

More preferably, in step S3, the mass ratio is eight corners: fennel: cinnamon bark: dried orange peel is 1:1:1: 0.35.

Preferably, in step S4, the weight ratio of bright red pepper: ginger: garlic: the epimedium powder is prepared into a mixture with the weight ratio of 16-17:3:3:3, and the mixture is mixed with 1-2% of salt, 0.3% of rock candy, 0.003% of yeast powder and 0.05% of white spirit.

Preferably, the alcoholic strength of the white spirit is 52% vol.

The invention also aims to provide the fermented chilli sauce prepared by the method.

Compared with the prior art, the invention has the technical effects that:

the method has the advantages of short process period, simple flow, easy operation, realization of industrialized and industrialized production and low cost.

Secondly, the supernatant is compounded with the feed liquid, concentrated and added with a fermentation mode, so that the water content is reduced, the quality of the product is improved, and the fermented chili sauce is soft in taste, rich in fragrance, bright in color and long in storage shelf life.

Drawings

FIG. 1 shows a product of example 3 of the present invention sending a third party test report.

Detailed Description

The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.

In some embodiments, the invention integrates the following process steps to prepare the chili sauce by fermentation, so that the improvement of the qualities of the chili sauce such as taste, color, aroma and the like is realized, and meanwhile, the quality guarantee period of the fermented chili sauce is prolonged, which is specifically embodied in that:

the preparation method of the fermented chili sauce comprises the following steps:

s1: selecting a pottery jar with good sealing performance as a container, cleaning, boiling in 100 ℃ water for at least 5min, washing with cold boiled water, and draining off water for later use; the container is prevented from being infected by mixed bacteria, and the application safety is guaranteed;

s2: taking fresh red pepper as a raw material, cutting fruit stalks, removing calyxes, soaking and cleaning with cold boiled water, and draining off water for later use; removing impurities of the pepper and improving the quality of the raw material;

s4: mixing and crushing fresh red pepper, ginger, garlic and epimedium herb into pulp, firstly adding salt, rock sugar, yeast powder and white spirit, putting into a container, sealing, placing in an environment with humidity of 60-80% and temperature of 30-40 ℃, standing and storing for 3d, opening and extracting supernatant, and keeping precipitate in the container; pre-fermentation is realized to form mellow fragrance, and the pepper water is promoted to aggregate and settle out;

s5: mixing the supernatant with the feed liquid, concentrating to one third to obtain concentrated solution, adding the concentrated solution into a container containing precipitate, stirring, sealing, fermenting at 30-40 deg.C with humidity of 60-80% for 3d, sterilizing, inspecting, and packaging. The settled chili water is mixed with the feed liquid, concentrated and then returned to be mixed, so that the fragrance is improved and the taste is improved.

The fermented chili sauce prepared by the process has the advantages of soft taste, bright color, rich fragrance, long spicy taste, sour, spicy and delicious taste and contribution to appetite increase, and the obtained fermented chili sauce has long quality guarantee period, short whole process flow, short preparation period and low cost.

In certain embodiments, in the step S3, the mass ratio is eight corners: fennel: cinnamon bark: the dried orange peel is 1:1:1:0.1-0.5, and in the step S5, the supernatant and the feed liquid are mixed in an equal volume ratio. The proportion control is beneficial to improving the taste and the fragrance after mixing and concentrating the feed liquid and the supernatant and is beneficial to prolonging the shelf life.

In certain preferred embodiments, in the step S3, the mass ratio is eight angles: fennel: cinnamon bark: dried orange peel is 1:1:1: 0.35.

In certain preferred embodiments, in step S4, the weight ratio of bright red pepper: ginger: garlic: the epimedium powder is prepared into a mixture with the weight ratio of 16-17:3:3:3, and the mixture is mixed with 1-2% of salt, 0.3% of rock candy, 0.003% of yeast powder and 0.05% of white spirit. The taste is soft, the color is bright, and the color and the taste are not easy to change.

In certain preferred embodiments, the alcoholic strength of the white spirit is 52% vol.

In the invention, after the supernatant is mixed with the feed solution at an equal volume ratio, it is preferably concentrated by freezing. Other unprecedented matters are created in the invention, and are realized by referring to the prior art or common general knowledge and conventional technical means which are well known by a person skilled in the art. The cool boiled water mentioned in the creation of the invention is water which is cooled to normal temperature in normal temperature environment after the tap water is boiled and kept in a boiling state for about 10 min.

In order to fully explain the technical effects of the technical solution of the present invention, the following studies have been made by the present researchers.

Example 1

The raw materials are selected and prepared according to the raw materials disclosed in the patent No. 201310218609.1, and specifically the raw materials comprise the following components: by mass percentage, fresh red pepper 90.5%, salt 4%, ginger 1.5%, garlic (peeled) 1.28%, epimedium 0.8%, fennel 0.1%, cinnamon bark 0.1%, rock candy 0.4%, yeast extract 0.005%, liqueur 0.015%, star anise 0.1% and dried orange peel 1.2%.

The raw materials are prepared according to the following steps:

mixing fresh Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii (peeled), and herba Epimedii, and pulverizing into slurry to obtain mixed slurry; mixing and crushing star anise, fennel, cinnamon bark and dried orange peel into powder to obtain mixed powder; adding the mixed powder, salt, crystal sugar, yeast extract and liqueur into the mixed slurry, stirring uniformly, filling into a ceramic jar, sealing, fermenting, maturing, sterilizing, inspecting and packaging.

Example 2

Based on the example 1, the preparation method comprises the following steps:

mixing fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi and pericarpium Citri Tangerinae, placing in a pot, adding 2 times of water, boiling until water is reduced to 50%, removing residue, and cooling to obtain feed liquid; mixing fresh Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii (peeled), and herba Epimedii, pulverizing into slurry, adding salt, crystal sugar, yeast essence and sweet wine medicine, placing into a container, sealing, standing in an environment with humidity of 60-80% and temperature of 30-40 deg.C for 3d, opening to collect supernatant, and retaining the precipitate in the container; mixing the supernatant with the feed liquid at equal volume ratio, concentrating to one third to obtain concentrated solution, adding the concentrated solution into container, stirring, sealing, fermenting at 30-40 deg.C with humidity of 60-80% for 3d, sterilizing, inspecting, and packaging.

Example 3

Based on the example 2, the preparation method comprises the following steps:

the mass ratio of the star anise: fennel: cinnamon bark: mixing pericarpium Citri Tangerinae at a ratio of 1:1:1:0.1, placing in a pot, adding 3 times of water, boiling until water is reduced to 50%, removing residue, and cooling to obtain feed liquid;

fresh red peppers are measured according to the mass ratio: ginger: garlic (peeled): preparing a mixture from 16:3:3:3 of herba epimedii, mixing salt accounting for 1 percent of the mixture, mixing crystal sugar accounting for 0.3 percent of the mixture, mixing yeast powder accounting for 0.003 percent of the mixture, mixing 52 percent vol white spirit accounting for 0.05 percent of the mixture, filling the mixture into a container, sealing the container, placing the container in an environment with the humidity of 60-80 percent and the temperature of 30-40 ℃, standing and storing the mixture for 3 days, opening and extracting supernatant, and keeping precipitates in the container;

mixing the supernatant with the feed liquid at equal volume ratio, concentrating to one third to obtain concentrated solution, adding the concentrated solution into a container containing precipitate, stirring, sealing, fermenting at 30-40 deg.C with humidity of 60-80% for 3 days, sterilizing, inspecting, and packaging.

Example 4

Based on the example 2, the preparation method comprises the following steps:

the mass ratio of the star anise: fennel: cinnamon bark: mixing pericarpium Citri Tangerinae at a ratio of 1:1:1:0.5, placing in a pot, adding 3 times of water, boiling until water is reduced to 50%, removing residue, and cooling to obtain feed liquid;

fresh red peppers are measured according to the mass ratio: ginger: garlic (peeled): preparing a mixture from the epimedium powder which is 17:3:3:3, adding salt which accounts for 2% of the mixture, adding rock sugar which accounts for 0.3% of the mixture, adding yeast powder which accounts for 0.003% of the mixture, adding 52% vol white spirit which accounts for 0.05% of the mixture, filling the mixture into a container, sealing the container, placing the container in an environment with the humidity of 60-80% and the temperature of 30-40 ℃, standing and storing the mixture for 3d, opening and extracting supernatant, and keeping precipitates in the container;

Example 5

Based on the example 2, the preparation method comprises the following steps:

the mass ratio of the star anise: fennel: cinnamon bark: mixing pericarpium Citri Tangerinae at a ratio of 1:1:1:0.35, placing in a pot, adding 3 times of water, boiling until water is reduced to 50%, removing residue, and cooling to obtain feed liquid;

fresh red peppers are measured according to the mass ratio: ginger: garlic (peeled): preparing a mixture from 16.5:3:3:3 of herba epimedii, adding 1.5% of salt, 0.3% of rock candy, 0.003% of yeast powder and 0.05% of 52% vol liquor into the mixture, filling the mixture into a container, sealing the container, placing the container in an environment with the humidity of 60-80% and the temperature of 30-40 ℃, standing and storing the mixture for 3d, opening the container to extract supernatant, and retaining the precipitate in the container;

The fermented chili pastes prepared in the above examples 1 to 5 and the fermented chili paste prepared by the process of patent No. 201310218609.1 (control) were used as samples for conducting trial rating research and storage experimental research, and the specific research procedures and conditions were as follows:

first, research and scoring research

1. Object selection

(1) Street crowd: in the urban area of Zunyi city in Guizhou province, adult volunteers are randomly selected, free trial eating is carried out by mixing chili sauce with cold noodles in the field, and the color, the fragrance and the taste of the chili sauce are scored.

(2) Expert: technical research personnel engaged in grading work in aspects of color, taste, aroma and the like of the chili sauce for a long time observe and taste the prepared chili sauce and grade the chili sauce.

2. Scoring criteria

TABLE 1

3. Scoring rules

Randomly drawing 20 persons according to street scoring of each sample group, and averaging to obtain street group scoring values; and (4) scoring 10 experts of each sample group, and averaging and dividing to obtain the expert scoring score. Then the following steps are carried out: total score is 45% expert score + 55% street crowd score.

4. Results of scoring

And (3) carrying out data processing on the results of the street crowd scoring value and the expert scoring value by using EXCEL, and recording the processing results as shown in the following table 2:

TABLE 2

The research shows that: the fermented chili sauce is prepared by adding the dried orange peel and the star anise and removing the allium macrostemon head according to a reasonable proportion according to the previous treatment process, the color, the fragrance and the taste of the obtained chili sauce are improved, and the consumer acceptance degree is higher compared with that of the chili sauce prepared by the previous treatment process. Secondly, the chili is pre-fermented, after the supernatant is extracted, the supernatant is mixed with feed liquid prepared by decocting star anise, fennel, cinnamon bark and dried orange peel, the mixture is concentrated, and then fermentation treatment is carried out, so that the taste, color and aroma of the prepared chili sauce are improved to a certain extent, and the chili sauce has an obvious improvement effect compared with the previous treatment process of my department.

Second, storage research

In this study, samples of the chili pastes prepared in the above examples 1 to 5 and the process disclosed in patent No. 201310218609.1 (control) were stored in a cool and cool storage at normal temperature until the consistency of the corresponding samples was significantly reduced and the sour odor appeared, and the standing period was counted, and the results are shown in the following table 3:

TABLE 3

The storage study statistics show that: after the improved process, the quality guarantee period of the chilli sauce can be prolonged to more than 15 months, and the shelf life of the chilli sauce is obviously prolonged compared with that of the chilli sauce provided in the early stage.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims

1. A preparation method of fermented chili sauce is characterized by comprising the following steps:

2. The method for preparing fermented chili sauce according to claim 1, wherein in the step S3, the mass ratio is star anise: fennel: cinnamon bark: the dried orange peel is 1:1:1:0.1-0.5, and in the step S5, the supernatant and the feed liquid are mixed in an equal volume ratio.

3. The method for preparing fermented chili sauce according to claim 1 or 2, wherein in the step S3, the mass ratio is star anise: fennel: cinnamon bark: dried orange peel is 1:1:1: 0.35.

4. The method for preparing fermented chili sauce according to claim 1, wherein in the step S4, the weight ratio of bright red chili pepper: ginger: garlic: the epimedium powder is prepared into a mixture with the weight ratio of 16-17:3:3:3, and the mixture is mixed with 1-2% of salt, 0.3% of rock candy, 0.003% of yeast powder and 0.05% of white spirit.

5. The method for preparing fermented chili sauce according to claim 1 or 4, wherein the alcoholic strength of the white spirit is 52% vol.

6. Fermented chili paste prepared by the method of any one of claims 1 to 5.