CN114098044A - Mint chili sauce seasoning - Google Patents
Mint chili sauce seasoning Download PDFInfo
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- CN114098044A CN114098044A CN202010870157.5A CN202010870157A CN114098044A CN 114098044 A CN114098044 A CN 114098044A CN 202010870157 A CN202010870157 A CN 202010870157A CN 114098044 A CN114098044 A CN 114098044A
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- mint
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- chili sauce
- chili
- sauce
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The invention discloses a mint chili sauce seasoning, which comprises the following components in percentage by weight: red oil, pepper, garlic, mint, light soy sauce and monosodium glutamate; the weight parts of the components are respectively as follows: 34.5-35.5 parts of red oil, 14-15 parts of mint, 19-21 parts of chili, 27.5-28.5 parts of garlic, 1.45-1.6 parts of light soy sauce and 0.45-0.55 part of chicken essence, the mint is salted and the liquid seal of the red oil is adopted, so that the contact between the chili sauce and air is avoided, the chili sauce is favorably stored at normal temperature and normal pressure, the shelf life is favorably prolonged, the chili sauce ingredient is green, pure natural and pollution-free, no preservative or food additive is added, the eating safety of the chili sauce is favorably improved, the mint is added into the chili sauce, the mint has the effects of diminishing inflammation and relieving pain, dissipating wind heat, invigorating stomach and dispelling wind, the chili sauce has great effects on a human body after being eaten for a long time, the flavor of the chili sauce is improved due to the addition of the mint, the taste level is enriched, and the fragrance of the chili sauce is increased.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to a mint chili sauce seasoning.
Background
The chili sauce is a sauce material prepared from chili, and is a common seasoning on a dining table. There are two kinds of products, oil production and water production, which are most suitable for Hunan. The oil is prepared from oleum Sesami and Capsici fructus, and has bright red color, and a layer of oleum Sesami floats on the oil, so it is easy to store.
At present, the chili sauce on the market is various in varieties, but most of the chili sauce is added with preservatives and food additives for prolonging the shelf life or selling the chili sauce more, the chili sauce is harmful to human health after being eaten for a long time, the chili sauce is mostly used as a seasoning for cooking, the chili sauce on the market is only single and has spicy taste, the taste level is single, and meanwhile, the flavor of the chili sauce is slight.
Disclosure of Invention
The invention aims to provide a mint chili sauce seasoning to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a mint chili sauce seasoning comprises the following formula: red oil, pepper, garlic, mint, light soy sauce and monosodium glutamate; the weight parts of the components are respectively as follows: 34.5-35.5 parts of red oil, 14-15 parts of mint, 19-21 parts of hot pepper, 27.5-28.5 parts of garlic, 1.45-1.6 parts of light soy sauce and 0.45-0.55 part of chicken essence.
According to the technical scheme, the mint is one or a mixture of more of lemon mint, peppermint and spearmint.
According to the technical scheme, the hot pepper is one or a mixture of two chaste tree twigs, cayenne peppers and capsicum frutescens, and the selected hot pepper is bright red, smooth in skin, thick in meat and free of diseases and insect pests.
According to the technical scheme, the red oil is mainly prepared by adding vegetable oil and spices into Sichuan pod pepper and decocting with slow fire.
According to the technical scheme, the preparation method of the mint chili sauce seasoning comprises the steps of selecting raw materials; step two, cleaning and soaking; step three, salting the mint; step four, batching treatment; step five, seasoning and fermenting; step six, canning and storing;
in the first step, the components in parts by weight are as follows: selecting 34.5-35.5 parts of red oil, 14-15 parts of mint, 19-21 parts of pepper, 27.5-28.5 parts of garlic, 1.45-1.6 parts of light soy sauce and 0.45-0.55 part of chicken essence;
cleaning the pepper, the garlic and the mint, soaking the pepper and the garlic in clear water for 30min, and then draining the water of the cleaned and soaked pepper, garlic and mint leaves for later use;
in the third step, the mint leaves with the water drained in the second step are placed into a container, a proper amount of salt is added, the mixture is stirred uniformly, and the mint leaves are salted for 24-48 hours for standby;
in the fourth step, respectively crushing the chili and the garlic drained in the second step in a crusher, then putting the crushed chili and the crushed garlic in a clean container for later use, and cutting the mint salted in the third step into small particles of 1.5-2mm by a knife for later use;
in the fifth step, the chili sauce, the garlic and the chopped mint which are smashed in the fourth step are sequentially added into a clean container, then the red oil, the chicken essence and the light soy sauce are added, after the mixture is fully and uniformly stirred, a chili sauce semi-finished product is formed, then the chili sauce semi-finished product is put into a closed container, and a fermentation reaction is carried out for 7-15 days at normal temperature and normal pressure, so that a chili sauce finished product is obtained;
and step six, filling the finished chili sauce product prepared in the step five into a small bottle, and refrigerating in a refrigerating chamber.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention avoids the contact between the chilli sauce and air by salting the mint and sealing the red oil with the red oil, is beneficial to storing the chilli sauce at normal temperature and normal pressure and is beneficial to prolonging the shelf life.
2. The ingredients of the chili sauce are pure natural and pollution-free, and no preservative or food additive is added, so that the edible safety of the chili sauce is improved.
3. The mint is added into the chili sauce, the mint has the effects of diminishing inflammation, relieving pain, dispelling wind heat, invigorating stomach and dispelling wind, and the chili sauce is beneficial to human bodies after being eaten for a long time.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, 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.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a mint chili sauce seasoning comprises the following formula: red oil, pepper, garlic, mint, light soy sauce and monosodium glutamate; the weight parts of the components are respectively as follows: 34.5 parts of red oil, 14 parts of mint, 19 parts of hot pepper, 27.5 parts of garlic, 1.45 parts of light soy sauce and 0.55 part of chicken essence; wherein the herba Menthae is one or more of herba Menthae, Mentha Piperita and Mentha viridis, the Capsici fructus is one or more of herba Viticis negundo, cayenne pepper and Capsici fructus, and the selected Capsici fructus is bright red, smooth in skin, thick in flesh, and free of diseases and insect pests, and the red oil is prepared from Capsici fructus of Sichuan, vegetable oil and spice by decocting with slow fire.
According to the technical scheme, the preparation method of the mint chili sauce seasoning comprises the steps of selecting raw materials; step two, cleaning and soaking; step three, salting the mint; step four, batching treatment; step five, seasoning and fermenting; step six, canning and storing;
in the first step, the components in parts by weight are as follows: selecting 34.5 parts of red oil, 14 parts of mint, 19 parts of pepper, 27.5 parts of garlic, 1.45 parts of light soy sauce and 0.55 part of chicken essence;
cleaning the pepper, the garlic and the mint, soaking the pepper and the garlic in clear water for 30min, and then draining the water of the cleaned and soaked pepper, garlic and mint leaves for later use;
in the third step, the mint leaves with the water drained in the second step are placed into a container, a proper amount of salt is added, the mixture is stirred uniformly, and the mint leaves are salted for 24-48 hours for standby;
in the fourth step, respectively crushing the chili and the garlic drained in the second step in a crusher, then putting the crushed chili and the crushed garlic in a clean container for later use, and cutting the mint salted in the third step into small particles of 1.5-2mm by a knife for later use;
in the fifth step, the chili sauce, the garlic and the chopped mint which are smashed in the fourth step are sequentially added into a clean container, then the red oil, the chicken essence and the light soy sauce are added, after the mixture is fully and uniformly stirred, a chili sauce semi-finished product is formed, then the chili sauce semi-finished product is put into a closed container, and a fermentation reaction is carried out for 7-15 days at normal temperature and normal pressure, so that a chili sauce finished product is obtained;
and step six, filling the finished chili sauce product prepared in the step five into a small bottle, and refrigerating in a refrigerating chamber.
Example 2:
a mint chili sauce seasoning comprises the following formula: red oil, pepper, garlic, mint, light soy sauce and monosodium glutamate; the weight parts of the components are respectively as follows: 35.5 parts of red oil, 15 parts of mint, 21 parts of hot pepper, 28.5 parts of garlic, 1.6 parts of light soy sauce and 0.45 part of chicken essence; wherein the herba Menthae is one or more of herba Menthae, Mentha Piperita and Mentha viridis, the Capsici fructus is one or more of herba Viticis negundo, cayenne pepper and Capsici fructus, and the selected Capsici fructus is bright red, smooth in skin, thick in flesh, and free of diseases and insect pests, and the red oil is prepared from Capsici fructus of Sichuan, vegetable oil and spice by decocting with slow fire.
According to the technical scheme, the preparation method of the mint chili sauce seasoning comprises the steps of selecting raw materials; step two, cleaning and soaking; step three, salting the mint; step four, batching treatment; step five, seasoning and fermenting; step six, canning and storing;
in the first step, the components in parts by weight are as follows: selecting 35.5 parts of red oil, 15 parts of mint, 21 parts of hot pepper, 28.5 parts of garlic, 1.6 parts of light soy sauce and 0.45 part of chicken essence;
cleaning the pepper, the garlic and the mint, soaking the pepper and the garlic in clear water for 30min, and then draining the water of the cleaned and soaked pepper, garlic and mint leaves for later use;
in the third step, the mint leaves with the water drained in the second step are placed into a container, a proper amount of salt is added, the mixture is stirred uniformly, and the mint leaves are salted for 24-48 hours for standby;
in the fourth step, respectively crushing the chili and the garlic drained in the second step in a crusher, then putting the crushed chili and the crushed garlic in a clean container for later use, and cutting the mint salted in the third step into small particles of 1.5-2mm by a knife for later use;
in the fifth step, the chili sauce, the garlic and the chopped mint which are smashed in the fourth step are sequentially added into a clean container, then the red oil, the chicken essence and the light soy sauce are added, after the mixture is fully and uniformly stirred, a chili sauce semi-finished product is formed, then the chili sauce semi-finished product is put into a closed container, and a fermentation reaction is carried out for 7-15 days at normal temperature and normal pressure, so that a chili sauce finished product is obtained;
and step six, filling the finished chili sauce product prepared in the step five into a small bottle, and refrigerating in a refrigerating chamber.
Example 3:
a mint chili sauce seasoning comprises the following formula: red oil, pepper, garlic, mint, light soy sauce and monosodium glutamate; the weight parts of the components are respectively as follows: 35 parts of red oil, 15 parts of mint, 20 parts of hot pepper, 28 parts of garlic, 1.5 parts of light soy sauce and 0.5 part of chicken essence; wherein the herba Menthae is one or more of herba Menthae, Mentha Piperita and Mentha viridis, the Capsici fructus is one or more of herba Viticis negundo, cayenne pepper and Capsici fructus, and the selected Capsici fructus is bright red, smooth in skin, thick in flesh, and free of diseases and insect pests, and the red oil is prepared from Capsici fructus of Sichuan, vegetable oil and spice by decocting with slow fire.
According to the technical scheme, the preparation method of the mint chili sauce seasoning comprises the steps of selecting raw materials; step two, cleaning and soaking; step three, salting the mint; step four, batching treatment; step five, seasoning and fermenting; step six, canning and storing;
in the first step, the components in parts by weight are as follows: selecting 35 parts of red oil, 15 parts of mint, 20 parts of hot pepper, 28 parts of garlic, 1.5 parts of light soy sauce and 0.5 part of chicken essence;
cleaning the pepper, the garlic and the mint, soaking the pepper and the garlic in clear water for 30min, and then draining the water of the cleaned and soaked pepper, garlic and mint leaves for later use;
in the third step, the mint leaves with the water drained in the second step are placed into a container, a proper amount of salt is added, the mixture is stirred uniformly, and the mint leaves are salted for 24-48 hours for standby;
in the fourth step, respectively crushing the chili and the garlic drained in the second step in a crusher, then putting the crushed chili and the crushed garlic in a clean container for later use, and cutting the mint salted in the third step into small particles of 1.5-2mm by a knife for later use;
in the fifth step, the chili sauce, the garlic and the chopped mint which are smashed in the fourth step are sequentially added into a clean container, then the red oil, the chicken essence and the light soy sauce are added, after the mixture is fully and uniformly stirred, a chili sauce semi-finished product is formed, then the chili sauce semi-finished product is put into a closed container, and a fermentation reaction is carried out for 7-15 days at normal temperature and normal pressure, so that a chili sauce finished product is obtained;
and step six, filling the finished chili sauce product prepared in the step five into a small bottle, and refrigerating in a refrigerating chamber.
The chili pastes obtained in the above examples were observed and eaten respectively, and the results are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example | |
| Taste of the product | Has mint flavor | Has mint flavor | Has mint flavor | Without fragrance |
| Colour(s) | Bright red | Bright red | Bright red | Dark red |
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A mint chili sauce seasoning comprises the following formula: red oil, pepper, garlic, mint, light soy sauce and monosodium glutamate; the method is characterized in that: the weight parts of the components are respectively as follows: 34.5-35.5 parts of red oil, 14-15 parts of mint, 19-21 parts of hot pepper, 27.5-28.5 parts of garlic, 1.45-1.6 parts of light soy sauce and 0.45-0.55 part of chicken essence.
2. The mint chili sauce seasoning according to claim 1, wherein: the herba Menthae is one or more of lemon herba Menthae, peppermint and green herba Menthae.
3. The mint chili sauce seasoning according to claim 1, wherein: the pepper is one or a mixture of two chaste tree twigs, cayenne peppers and capsicum frutescens, and the selected pepper is bright red, smooth in skin, thick in meat and free of plant diseases and insect pests.
4. The mint chili sauce seasoning according to claim 1, wherein: the red oil is prepared by decocting Zanthoxylum pod pepper of Sichuan with vegetable oil and spice with slow fire.
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| CN202010870157.5A CN114098044A (en) | 2020-08-26 | 2020-08-26 | Mint chili sauce seasoning |
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| CN202010870157.5A CN114098044A (en) | 2020-08-26 | 2020-08-26 | Mint chili sauce seasoning |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
| CN104286823A (en) * | 2014-10-29 | 2015-01-21 | 潘剑 | Chilli sauce capable of reducing internal heat and production method thereof |
| CN104621538A (en) * | 2015-01-20 | 2015-05-20 | 覃柏鸿 | Pepper sauce |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN106983130A (en) * | 2017-04-28 | 2017-07-28 | 巫山县福益美农业开发有限公司 | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce |
| CN108157926A (en) * | 2017-12-27 | 2018-06-15 | 宁波高新区若水智创科技有限公司 | A kind of production method for thick chilli sauce of having one's ideas straightened out |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN108783399A (en) * | 2018-06-21 | 2018-11-13 | 贵州胤通农业发展有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110731499A (en) * | 2019-10-30 | 2020-01-31 | 湖南军杰食品科技有限公司 | odd taste chili sauce and its preparation method |
-
2020
- 2020-08-26 CN CN202010870157.5A patent/CN114098044A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
| CN104286823A (en) * | 2014-10-29 | 2015-01-21 | 潘剑 | Chilli sauce capable of reducing internal heat and production method thereof |
| CN104621538A (en) * | 2015-01-20 | 2015-05-20 | 覃柏鸿 | Pepper sauce |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN106983130A (en) * | 2017-04-28 | 2017-07-28 | 巫山县福益美农业开发有限公司 | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce |
| CN108157926A (en) * | 2017-12-27 | 2018-06-15 | 宁波高新区若水智创科技有限公司 | A kind of production method for thick chilli sauce of having one's ideas straightened out |
| CN108719954A (en) * | 2018-06-11 | 2018-11-02 | 韩浩亮 | A kind of thick chilli sauce |
| CN108783399A (en) * | 2018-06-21 | 2018-11-13 | 贵州胤通农业发展有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110731499A (en) * | 2019-10-30 | 2020-01-31 | 湖南军杰食品科技有限公司 | odd taste chili sauce and its preparation method |
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