CN113875967A - Preparation method of oil chilli sauce - Google Patents
Preparation method of oil chilli sauce Download PDFInfo
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- CN113875967A CN113875967A CN202111188946.1A CN202111188946A CN113875967A CN 113875967 A CN113875967 A CN 113875967A CN 202111188946 A CN202111188946 A CN 202111188946A CN 113875967 A CN113875967 A CN 113875967A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000004160 Capsicum annuum Species 0.000 title abstract 11
- 235000019198 oils Nutrition 0.000 claims abstract description 59
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 39
- 238000003756 stirring Methods 0.000 claims abstract description 35
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 32
- 235000008397 ginger Nutrition 0.000 claims abstract description 32
- 240000002234 Allium sativum Species 0.000 claims abstract description 28
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 28
- 235000004611 garlic Nutrition 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 238000009924 canning Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 63
- 239000003921 oil Substances 0.000 claims description 54
- 235000002566 Capsicum Nutrition 0.000 claims description 41
- 239000006002 Pepper Substances 0.000 claims description 37
- 241000722363 Piper Species 0.000 claims description 37
- 235000016761 Piper aduncum Nutrition 0.000 claims description 37
- 235000017804 Piper guineense Nutrition 0.000 claims description 37
- 235000008184 Piper nigrum Nutrition 0.000 claims description 37
- 241000234314 Zingiber Species 0.000 claims description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 30
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 18
- 239000004223 monosodium glutamate Substances 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000004278 EU approved seasoning Substances 0.000 abstract description 16
- 230000008569 process Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
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- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000030135 gastric motility Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of oil chilli sauce, and relates to a preparation method in the field of chilli sauce. The preparation method of the oil chilli sauce comprises the steps of seed selection, stir-frying, canning and sterilization. The preparation method of the oil chilli sauce comprises the steps of firstly burning rapeseed oil to be in a cooked oil state, then pouring chilli into the rapeseed oil for frying for a period of time, ensuring that the flavor of the chilli can be dispersed, finally pouring seasoning for mixing, processing by adopting a multi-section frying mode, preserving the flavor of the seasoning and the original flavor of the chilli to a large extent by performing segmented treatment on the seasoning and the chilli, enabling the finished oil chilli sauce to be unique in taste and clear in gradation, finely adjusting the frying temperature and the stirring speed in the two-section frying process, avoiding negative effects on the seasoning caused by overhigh temperature, and compared with most of the traditional chilli sauce, frying the seasonings such as ginger and garlic together, wherein the process of the method further reduces the damage to the flavor of the original seasoning.
Description
Technical Field
The invention relates to a preparation method in the field of chili sauce, in particular to a preparation method of oil chili sauce.
Background
The chili sauce has high nutritive value, and the content of vitamin C in each hundred grams of chili is up to 198 milligrams which is the top of vegetables by measurement; vitamin B, carotene, calcium, iron and other mineral substances are rich, and medical experts think that the capsicum can relieve cold pain of chest and abdomen, stop dysentery, kill parasites in stomach and abdomen, and control heart disease and coronary arteriosclerosis; it also has effects in stimulating oral mucosa, promoting gastric motility, promoting salivary secretion, stimulating appetite, and promoting digestion.
The pepper has the functions of sterilization, corrosion prevention, seasoning, nutrition, cold dispelling and the like, and plays an active role in preventing and treating diseases, improving genes and promoting human evolution of human beings; therefore, a little of pepper is added into your daily menu, which is beneficial to health, most of the traditional pepper sauce in the market is fried with ginger, garlic and other seasonings, the method can destroy the taste of the original seasonings, can not give play to more flavors of most seasonings, and most of the pepper sauce is too delicious.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of 9 kinds of oil chilli sauce, which does not destroy the taste of the original seasoning, has unique flavor and good taste, and can solve the problems of great damage to the original taste of the seasoning and heavy monosodium glutamate of the chilli sauce in the traditional method.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of oil chilli sauce, a preparation method of oil chilli sauce, including the seed selection step, stir-fry step, canning step and sterilization step;
s1, selecting seeds
1) Selecting high-quality hot pepper without mildew spot, rotten seeds, uniform color and no peculiar smell;
2) the ginger is selected to be high-quality old ginger without peculiar smell, mildew, rotten petals and long buds;
3) the selected garlic is high-quality garlic without peculiar smell, mildew, rotten petals and long buds;
s2, parching
1) Pouring the rapeseed oil into an industrial frying pan, controlling the industrial frying pan to firstly heat the rapeseed oil to a cooked oil state, after the cooked oil is cooled to normal temperature, pouring the corresponding weight part of hot pepper into the rapeseed oil, and controlling the industrial frying pan to begin frying for 20-30 min;
2) pouring the fried pepper into a wall breaking machine for wall breaking, pouring the ginger and the garlic in corresponding weight parts into the wall breaking machine for wall breaking, mixing with the salt, the monosodium glutamate, the white sugar, the pepper powder and the pepper powder in corresponding weight parts to obtain a seasoning, pouring the seasoning into a stirrer together, and continuously stirring for 5-10 min;
s3, canning
1) Adding the prepared chili into the decocted vegetable oil, and then canning immediately to obtain canned chili sauce, wherein the step time is controlled within one hour;
2) cooling the canned oil chilli sauce to normal temperature, and finishing the sealing operation within 30 minutes;
s4, sterilizing
And (3) finishing high-temperature sterilization operation within 15-30 minutes after the oil chilli sauce is canned after the sealing, and obtaining the oil chilli sauce after the high-temperature sterilization operation.
Preferably, in the frying step, the frying is started while heating is carried out at the oil temperature of 60 ℃.
Preferably, the rapeseed oil used in the frying step may be selected from commercially available pure rapeseed oil.
Preferably, the frying temperature of the industrial frying pan in the first frying operation in the frying step is controlled to be 170-180 ℃, the rotating speed of a stirring part of the industrial frying pan is controlled to be 70-90rpm, and the frying temperature and the stirring speed are finely adjusted in the two-stage frying process, so that the negative influence on the seasonings due to overhigh temperature is avoided.
Preferably, the frying temperature of the industrial frying pan is reduced to 160 ℃ in the frying step before the second frying operation, the rotating speed of a stirring part of the industrial frying pan is increased to 120rpm in 100-.
Preferably, the industrial frying pan is an automatic planetary stirring frying pan.
Preferably, the stir-frying amount in the stir-frying step is as follows in parts by weight: 4-6 parts of pepper, 0.5-1.5 parts of ginger, 1-2 parts of garlic, 1-2 parts of iodized salt, 0.6-1 part of white sugar, 0.1-0.3 part of spice, 0.3-0.7 part of monosodium glutamate and 9-13 parts of rapeseed oil, and meanwhile, the monosodium glutamate is relatively less in weight part in the raw materials.
Preferably, the spice is mixed powder consisting of pepper and pepper, and the combination of the components in various proportions is within the scope of the invention.
Preferably, the sterilization method in the sterilization step is any one of high-temperature sterilization, pasteurization or microwave sterilization.
Preferably, the pepper type in the seed selection step is any one of Guizhou Zunyi pepper or Guizhou Dafang pepper, and the ginger is Xiaohuangjiang in Kaiyang county of Guizhou province.
(III) advantageous effects
Compared with the prior art, the invention provides the preparation method of the oil chilli sauce, which has the following beneficial effects: the preparation method of the oil chilli sauce comprises the steps of firstly burning rapeseed oil to be in a cooked oil state, then pouring chilli into the rapeseed oil for frying for a period of time to ensure that the flavor of the chilli can be dispersed, finally pouring seasoning for mixing, processing by adopting a multi-section frying mode, preserving the flavor of the seasoning and the original flavor of the chilli to a large extent by carrying out segmented treatment on the seasoning and the chilli, leading the finished oil chilli sauce to have unique and clear taste, finely adjusting the frying temperature and the stirring speed in the two-section frying process, avoiding the negative influence on the seasoning caused by overhigh temperature, compared with the traditional method that most of chilli sauce is fried together with seasonings such as ginger and garlic, further reducing the damage to the original flavor of the seasoning, simultaneously leading the weight part of monosodium glutamate used in the raw materials to be relatively less, and avoiding the condition that the flavor of the chilli and other seasonings is covered by the monosodium glutamate compared with the traditional chilli sauce, the damage to human bodies caused by excessive consumption of monosodium glutamate is reduced, and the nutrition and health value is higher.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a preparation method of oil chilli sauce comprises seed selection step, parching step, canning step and sterilizing step;
s1, selecting seeds
1) Selecting high-quality peppers without mildew spots, rotten seeds, uniform color and peculiar smell, wherein the pepper is Guizhou Zunyi pepper, and the ginger is Xiaohuangjiang in Kaiyang county of Guizhou province;
2) the ginger is selected to be high-quality old ginger without peculiar smell, mildew, rotten petals and long buds;
3) the selected garlic is high-quality garlic without peculiar smell, mildew, rotten petals and long buds;
s2, parching
1) Pouring rapeseed oil into an automatic planetary stirring and frying pan, controlling the automatic planetary stirring and frying pan to firstly heat rapeseed oil to a cooked oil state, after the cooked oil is cooled to normal temperature, pouring hot pepper with corresponding weight into the rapeseed oil, starting heating and frying at the oil temperature of 60 ℃ of the cooked oil, controlling the automatic planetary stirring and frying pan to start frying for 20min, controlling the frying temperature of the automatic planetary stirring and frying pan to be 170 ℃, and controlling the rotating speed of a stirring part of the automatic planetary stirring and frying pan to be 70 rpm;
2) pouring the fried hot peppers into a wall breaking machine for wall breaking, pouring the ginger and the garlic in corresponding parts by weight into the wall breaking machine for wall breaking, mixing the ginger and the garlic with the salt, the monosodium glutamate, the white sugar, the pepper powder and the pepper powder in corresponding parts by weight to obtain seasonings, pouring the seasonings into a stirrer together, continuously stirring for 5-10min, reducing the frying temperature of an industrial frying pan to 130 ℃, and increasing the rotating speed of a stirring part of the industrial frying pan to 100 rpm;
3) the stir-frying amount comprises the following components in parts by weight: hot pepper 4, ginger 0.5, garlic 1, iodized salt 1, white sugar 0.6, spices 0.1, monosodium glutamate 0.3, and rapeseed oil 9;
4) the spice is mixed powder consisting of pepper and pepper, and the combination of the components in various proportions is within the scope of the invention;
s3, canning
1) Adding the prepared chili into the decocted vegetable oil, and then canning immediately to obtain canned chili sauce, wherein the step time is controlled within one hour;
2) cooling the canned oil chilli sauce to normal temperature, and finishing the sealing operation within 30 minutes;
s4, sterilizing
And (4) finishing high-temperature sterilization operation within 15 minutes after the oil chilli sauce is canned after the sealing, and obtaining the oil chilli sauce after the high-temperature sterilization operation.
Example two:
a preparation method of oil chilli sauce comprises seed selection step, parching step, canning step and sterilizing step;
s1, selecting seeds
1) Selecting high-quality peppers without mildew spots, rotten seeds, uniform color and peculiar smell, wherein the pepper is Guizhou generous pepper, and the ginger is Xiaohuangjiang in Kaiyang county of Guizhou province;
2) the ginger is selected to be high-quality old ginger without peculiar smell, mildew, rotten petals and long buds;
3) the selected garlic is high-quality garlic without peculiar smell, mildew, rotten petals and long buds;
s2, parching
1) Pouring rapeseed oil into an automatic planetary stirring and frying pan, controlling the automatic planetary stirring and frying pan to firstly heat rapeseed oil to a cooked oil state, after the cooked oil is cooled to normal temperature, then pouring hot pepper with corresponding weight parts into the rapeseed oil, starting heating and frying at the oil temperature of 60 ℃ of the cooked oil, controlling the automatic planetary stirring and frying pan to start frying for 25min, controlling the frying temperature of the automatic planetary stirring and frying pan to be 175 ℃, and controlling the rotating speed of a stirring part of the automatic planetary stirring and frying pan to be 80 rpm;
2) pouring the fried hot peppers into a wall breaking machine for wall breaking, pouring the ginger and the garlic in corresponding parts by weight into the wall breaking machine for wall breaking, mixing the ginger and the garlic with the salt, the monosodium glutamate, the white sugar, the pepper powder and the pepper powder in corresponding parts by weight to obtain seasonings, pouring the seasonings into a stirrer together, continuously stirring for 5-10min, reducing the frying temperature of an industrial frying pan to 145 ℃, and increasing the rotating speed of a stirring part of the industrial frying pan to 110 rpm;
3) the stir-frying amount comprises the following components in parts by weight: 5 parts of hot pepper, 1 part of ginger, 1.5 parts of garlic, 1.5 parts of iodized salt, 0.8 part of white sugar, 0.2 part of spice, 0.5 part of monosodium glutamate and 11 parts of rapeseed oil;
4) the spice is mixed powder consisting of pepper and pepper, and the combination of the components in various proportions is within the scope of the invention;
s3, canning
1) Adding the prepared chili into the decocted vegetable oil, and then canning immediately to obtain canned chili sauce, wherein the step time is controlled within one hour;
2) cooling the canned oil chilli sauce to normal temperature, and finishing the sealing operation within 30 minutes;
s4, sterilizing
And (4) carrying out pasteurization operation within 25 minutes after the oil chilli sauce is canned after the sealing, and obtaining the oil chilli sauce after the pasteurization operation.
Example three:
a preparation method of oil chilli sauce comprises seed selection step, parching step, canning step and sterilizing step;
s1, selecting seeds
1) Selecting high-quality peppers without mildew spots, rotten seeds, uniform color and peculiar smell, wherein the pepper is Guizhou Zunyi pepper, and the ginger is Xiaohuangjiang in Kaiyang county of Guizhou province;
2) the ginger is selected to be high-quality old ginger without peculiar smell, mildew, rotten petals and long buds;
3) the selected garlic is high-quality garlic without peculiar smell, mildew, rotten petals and long buds;
s2, parching
1) Pouring rapeseed oil into an automatic planetary stirring and frying pan, controlling the automatic planetary stirring and frying pan to firstly heat rapeseed oil to a cooked oil state, after the cooked oil is cooled to normal temperature, pouring hot pepper with corresponding weight into the rapeseed oil, starting heating and frying at the oil temperature of 60 ℃ of the cooked oil, controlling the automatic planetary stirring and frying pan to start frying for 30min, controlling the frying temperature of the automatic planetary stirring and frying pan to be 180 ℃, and controlling the rotating speed of a stirring part of the automatic planetary stirring and frying pan to be 90 rpm;
2) pouring the fried hot peppers into a wall breaking machine for wall breaking, pouring the ginger and the garlic in corresponding parts by weight into the wall breaking machine for wall breaking, mixing the ginger and the garlic with the salt, the monosodium glutamate, the white sugar, the pepper powder and the pepper powder in corresponding parts by weight to obtain seasonings, pouring the seasonings into a stirrer together, continuously stirring for 5-10min, reducing the frying temperature of an industrial frying pan to 160 ℃, and increasing the rotating speed of a stirring part of the industrial frying pan to 120 rpm;
3) the stir-frying amount comprises the following components in parts by weight: hot pepper 6, ginger 1.5, garlic 2, iodized salt 2, white sugar 1, spices 0.3, monosodium glutamate 0.7 and rapeseed oil 13;
4) the spice is mixed powder consisting of pepper and pepper, and the combination of the components in various proportions is within the scope of the invention;
s3, canning
1) Adding the prepared chili into the decocted vegetable oil, and then canning immediately to obtain canned chili sauce, wherein the step time is controlled within one hour;
2) cooling the canned oil chilli sauce to normal temperature, and finishing the sealing operation within 30 minutes;
s4, sterilizing
And (4) finishing microwave sterilization operation within 30 minutes after the oil chilli sauce is canned after the sealing, and obtaining the oil chilli sauce after the microwave sterilization operation.
Therefore, most of the traditional chili sauce in the market is prepared by frying seasonings such as ginger, garlic and the like, the method can destroy the taste of the original seasoning, can not exert more taste of most of the seasoning, and has over-heavy flavor of most of the chili sauce; the preparation method of the oil chilli sauce comprises the steps of firstly burning rapeseed oil to be in a cooked oil state, then pouring chilli into the rapeseed oil for frying for a period of time to ensure that the flavor of the chilli can be dispersed, and finally pouring seasoning for mixing, and processing by adopting a multi-section frying mode, wherein the seasoning and the chilli can be subjected to segmented treatment to greatly keep the flavor of the seasoning and the original flavor of the chilli, so that the finished oil chilli sauce product has unique and distinct taste, meanwhile, the weight of monosodium glutamate used in the raw materials is relatively less, compared with the traditional chilli sauce, the condition that the flavor of monosodium glutamate covers the chilli and other seasonings is avoided, the damage to a human body caused by excessive monosodium glutamate is reduced, the nutritional and health values are higher, the frying temperature and the stirring speed are finely adjusted in the two-section frying process, the negative influence on the seasoning caused by overhigh temperature is avoided, compared with the traditional method that most of frying seasonings such as garlic and the like together, the method can further reduce the damage to original flavor.
Claims (7)
1. A preparation method of oil chilli sauce is characterized by comprising the following steps: comprises the steps of seed selection, stir-frying, canning and sterilization;
s1, selecting seeds
1) Selecting high-quality hot pepper without mildew spot, rotten seeds, uniform color and no peculiar smell;
2) the ginger is selected to be high-quality old ginger without peculiar smell, mildew, rotten petals and long buds;
3) the selected garlic is high-quality garlic without peculiar smell, mildew, rotten petals and long buds;
s2, parching
1) Pouring the rapeseed oil into an industrial frying pan, controlling the industrial frying pan to firstly heat the rapeseed oil to a cooked oil state, after the cooked oil is cooled to normal temperature, pouring the corresponding weight part of hot pepper into the rapeseed oil, and controlling the industrial frying pan to begin frying for 20-30 min;
2) pouring the fried pepper into a wall breaking machine for wall breaking, pouring the ginger and the garlic in corresponding weight parts into the wall breaking machine for wall breaking, mixing with the salt, the monosodium glutamate, the white sugar, the pepper powder and the pepper powder in corresponding weight parts to obtain a seasoning, pouring the seasoning into a stirrer together, and continuously stirring for 5-10 min;
s3, canning
1) Adding the prepared chili into the decocted vegetable oil, and then canning immediately to obtain canned chili sauce, wherein the step time is controlled within one hour;
2) cooling the canned oil chilli sauce to normal temperature, and finishing the sealing operation within 30 minutes;
s4, sterilizing
And (3) finishing high-temperature sterilization operation within 15-30 minutes after the oil chilli sauce is canned after the sealing, and obtaining the oil chilli sauce after the high-temperature sterilization operation.
2. The method for preparing oil chilli sauce according to claim 1, wherein the method comprises the following steps: in the frying step, the frying temperature of the industrial frying pan in the first frying operation is controlled to be 170-180 ℃, and the rotating speed of the stirring part of the industrial frying pan is controlled to be 70-90 rpm.
3. The method for preparing oil chilli sauce according to claim 2, wherein the method comprises the following steps: in the frying step, before the second frying operation, the frying temperature of the industrial frying pan is reduced to 160 ℃ in the temperature range of 130-.
4. A method of preparing a hot and oil chilli sauce according to any of claims 1-3, characterized in that: the industrial frying pan is an automatic planetary stirring frying pan.
5. The method for preparing oil chilli sauce according to claim 1, wherein the method comprises the following steps: the stir-frying amount in the stir-frying step is as follows in parts by weight: 4-6 parts of hot pepper, 0.5-1.5 parts of ginger, 1-2 parts of garlic, 1-2 parts of iodized salt, 0.6-1 part of white sugar, 0.1-0.3 part of spice, 0.3-0.7 part of monosodium glutamate and 9-13 parts of rapeseed oil.
6. The method for preparing oil chilli sauce according to claim 5, wherein the method comprises the following steps: the sterilization method in the sterilization step is any one of high-temperature sterilization, pasteurization or microwave sterilization.
7. The method for preparing oil chilli sauce according to claim 1, wherein the method comprises the following steps: in the seed selection step, the pepper type is any one of Guizhou Zunyi pepper or Guizhou Dafang pepper, and the ginger is Xiaohuangjiang in Kaiyang county of Guizhou province.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111188946.1A CN113875967A (en) | 2021-10-12 | 2021-10-12 | Preparation method of oil chilli sauce |
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| CN202111188946.1A CN113875967A (en) | 2021-10-12 | 2021-10-12 | Preparation method of oil chilli sauce |
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| CN202111188946.1A Pending CN113875967A (en) | 2021-10-12 | 2021-10-12 | Preparation method of oil chilli sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590179A (en) * | 2022-10-28 | 2023-01-13 | 四川白家阿宽食品产业股份有限公司（Cn） | Fresh pepper sauce and preparation method thereof |
| CN116774742A (en) * | 2023-06-26 | 2023-09-19 | 辣妹子食品股份有限公司 | Standardized blending system for spicy degree of Hunan-flavor chilli sauce |
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| CN111869853A (en) * | 2020-07-13 | 2020-11-03 | 重庆市宝顶酿造有限公司 | Preparation method of chili seasoning |
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| CN105901580A (en) * | 2016-04-25 | 2016-08-31 | 宣威市太坤调味品厂 | Method for preparing fried pepper sauce |
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| CN111869853A (en) * | 2020-07-13 | 2020-11-03 | 重庆市宝顶酿造有限公司 | Preparation method of chili seasoning |
Cited By (3)
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| CN115590179A (en) * | 2022-10-28 | 2023-01-13 | 四川白家阿宽食品产业股份有限公司（Cn） | Fresh pepper sauce and preparation method thereof |
| CN116774742A (en) * | 2023-06-26 | 2023-09-19 | 辣妹子食品股份有限公司 | Standardized blending system for spicy degree of Hunan-flavor chilli sauce |
| CN116774742B (en) * | 2023-06-26 | 2024-01-30 | 辣妹子食品股份有限公司 | Standardized blending system for spicy degree of Hunan-flavor chilli sauce |
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