CN114209044A - Chili sauce and preparation process thereof - Google Patents
Chili sauce and preparation process thereof Download PDFInfo
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- CN114209044A CN114209044A CN202111561305.6A CN202111561305A CN114209044A CN 114209044 A CN114209044 A CN 114209044A CN 202111561305 A CN202111561305 A CN 202111561305A CN 114209044 A CN114209044 A CN 114209044A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 55
- 240000002234 Allium sativum Species 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000004611 garlic Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 20
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 18
- 239000002253 acid Substances 0.000 claims abstract description 14
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
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- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 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 abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 239000003921 oil Substances 0.000 claims description 43
- 235000019198 oils Nutrition 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 240000008574 Capsicum frutescens Species 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 10
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
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- 238000001816 cooling Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 5
- 238000004519 manufacturing process Methods 0.000 claims 5
- 239000002131 composite material Substances 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
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- 241000722363 Piper Species 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 3
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- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides chili sauce and a preparation process thereof, and relates to the technical field of chili sauce preparation. The chili sauce comprises the following raw materials in parts by weight: 200 parts of mutton, 200 parts of 100-containing materials of shiitake, 300 parts of 150-containing materials of millet, 20-30 parts of green onion, 20-30 parts of ginger, 20-30 parts of garlic, 10-30 parts of white sugar, 10-30 parts of white sesame, 5-15 parts of aniseed, 10-30 parts of soy sauce, 5-8 parts of salt, 5-13 parts of five spice powder, 50-60 parts of edible oil, 5-8 parts of chicken essence and 10-30 parts of pepper. Through mutton's preparation of acid elimination and fried, fully soak and wash through the mushroom, fry through multiple raw materials and the intensive mixing of seasoning, make the mushroom can arouse sauce fragrant smell, can fully absorb the taste of seasoning when making mutton and various flavouring combine, promote chilli sauce flavor and arouse sauce fragrance, after promoting sauce fragrant smell, can also make the chilli sauce have the characteristics that the look fragrant smell is good all, satisfied liking and needs of different region people.
Description
Technical Field
The invention relates to the technical field of chili sauce preparation, in particular to chili sauce and a preparation process thereof.
Background
The chili sauce is a food which is very common in the life of people at present, the food has good color, aroma and taste, the types of the existing chili sauce are various, people can have beef chili sauce, mutton chili sauce, soybean chili sauce and various chili sauce in order to meet the taste of different consumers, the taste of the various chili sauce is different in China ground Bo, and the flavor and the preparation mode of the chili sauce in different places are also different.
Various types of chili sauce on the market exist, but many chili sauce can only occupy one flavor, and the characteristics of good color, aroma and taste and sauce flavor cannot be achieved, so that the sauce-flavor chili sauce which is popular with consumers and has good color, aroma and taste is very demanded by the market.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the chilli sauce and the preparation process thereof, and solves the problem that the chilli sauce on the market is lack of good sauce, flavor, taste and flavor.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the chili sauce comprises the following raw materials in parts by weight: 200 parts of mutton, 200 parts of 100-containing materials of shiitake, 300 parts of 150-containing materials of millet, 20-30 parts of green onion, 20-30 parts of ginger, 20-30 parts of garlic, 10-30 parts of white sugar, 10-30 parts of white sesame, 5-15 parts of aniseed, 10-30 parts of soy sauce, 5-8 parts of salt, 5-13 parts of five spice powder, 50-60 parts of edible oil, 5-8 parts of chicken essence and 10-30 parts of pepper.
Preferably, the preparation process of the chili sauce comprises the following preparation steps:
s1, mutton treatment: dicing the mutton after acid discharge, blanching the diced mutton, draining the water, putting the diced mutton into an oil pan, and frying to obtain fried fragrant mutton for later use;
s2, mushroom treatment: cleaning and soaking the mushrooms, dicing the mushrooms, and draining the diced mushrooms to obtain diced mushrooms for later use;
s3, cutting the spicy millet, the green onions, the gingers and the garlics, pouring the edible oil into a pot, heating to be hot to six degrees, putting the spicy millet, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot, and obtaining the oil for later use;
s4, sequentially adding the fried mutton in S1, the diced mushroom in S2, white sugar, soy sauce, salt, chicken essence and pepper in an oil pot in S3, frying until the mixture is fragrant, and taking out the mixture out of the pot to obtain chili sauce;
s5, sterilizing the chili sauce in the step S4 by high-temperature sterilization equipment, and filling into a glass bottle with the specification of 200-300 g after sterilization.
Preferably, the detailed preparation step in the step S1 is as follows:
acid discharge: quickly cooling the slaughtered mutton to 0-6 ℃, hanging the quickly cooled mutton, and placing the hung mutton at 0-4 ℃ for 10-25 hours;
and cleaning the mutton after the acid discharge is finished, cutting the mutton into diced mutton with the transverse and vertical length of 0.4-1 cm, putting the diced mutton into a pot, blanching in water, cooking thoroughly when blanching in water, taking out the diced mutton after cooking thoroughly, draining until the surface of the diced mutton is anhydrous, putting the diced mutton into an oil pan, frying until the diced mutton is golden yellow, and taking out the diced mutton to obtain the fried fragrant mutton.
Preferably, the detailed preparation step in the step S2 is as follows: cleaning and soaking the mushroom, changing water once every 1-2 hours after the mushroom is soaked in the water in a water pool, soaking for 65-80 hours, taking out the mushroom and dicing, wherein the grain diameter of the diced mushroom is less than 0.5 cm, and draining the diced mushroom to obtain diced mushroom.
Preferably, the detailed preparation step in the step S3 is as follows: cutting the capsicum frutescens, the green onions, the gingers and the garlics into pieces, wherein the particles are smaller than 0.3 cm, then pouring the edible oil into a pot, heating to six degrees, then putting the capsicum frutescens, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot after 5-8 minutes, and obtaining the oil for later use after the oil is heated to eight to nine degrees, wherein the edible oil is rapeseed oil or soybean oil.
Preferably, the detailed preparation step in the step S4 is as follows: and the frying time in the step S4 is 8-15 minutes.
Preferably, high temperature sterilization or pasteurization can be used in the step.
(III) advantageous effects
The invention provides chili sauce and a preparation process thereof. The method has the following beneficial effects:
according to the invention, through the preparation of the mutton for acid discharge and frying, the shiitake is fully soaked and washed, and the shiitake and the seasonings are fully mixed and fried, so that the shiitake can excite the sauce fragrance, the mutton can fully absorb the taste of the seasonings when being combined with various seasonings, and the taste of the mutton is improved.
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:
the embodiment of the invention provides chilli sauce which comprises the following raw materials in parts by weight: 100 parts of mutton, 100 parts of shiitake, 150 parts of millet spicy, 20 parts of scallion, 20 parts of ginger, 20 parts of garlic, 10 parts of white sugar, 1 part of white sesame seed, 5 parts of aniseed, 10 parts of soy sauce, 5 parts of salt, 5 parts of five spice powder, 50 parts of edible oil, 5 parts of chicken essence and 10 parts of pepper, the mutton of the lamb of 6 to 8 months is adopted, the meat is fresh, tender and smooth, no oil exists, the mutton smell is removed through special technical treatment, the mutton can also be removed through conventional treatment of hanging, the mutton is deacidified, and the taste is better after the mutton is deacidified; the shiitake mushroom is prepared from Xixia shiitake mushroom as a raw material, is prepared by a series of operations of cleaning, draining, cutting and the like after fine selection, has strong sauce fragrance, pleasant mushroom fragrance, tough and cool granules and complete color, fragrance and taste, can be mixed with rice, mixed with noodles, dipped in food and fried dishes, and is the first choice for appetizing rice.
A preparation process of chili sauce comprises the following preparation steps:
s1, mutton treatment: dicing the mutton after acid discharge, blanching the diced mutton, draining the water, putting the diced mutton into an oil pan, and frying to obtain fried fragrant mutton for later use;
s2, mushroom treatment: cleaning and soaking the mushrooms, dicing the mushrooms, and draining the diced mushrooms to obtain diced mushrooms for later use;
s3, cutting the spicy millet, the green onions, the gingers and the garlics, pouring the edible oil into a pot, heating to be hot to six degrees, putting the spicy millet, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot, and obtaining the oil for later use;
s4, sequentially adding the fried mutton in S1, the diced mushroom in S2, white sugar, soy sauce, salt, chicken essence and pepper in an oil pot in S3, frying until the mixture is fragrant, and taking out the mixture out of the pot to obtain chili sauce;
s5, sterilizing the chili sauce in the step S4 by high-temperature sterilization equipment, and filling into a glass bottle according to the specification of 200 g after sterilization;
through the preparation of mutton sourness of discharging and frying, fully soak and wash through the mushroom, fry through the intensive mixing of multiple raw materials and seasoning, make the mushroom can arouse sauce fragrant smell, can fully absorb the taste of seasoning when making mutton and various flavouring combine, the taste of mutton has been promoted, through the millet peppery, the shallot, ginger, garlic and the mixed system of multinomial raw materials, can realize arousing in the raw materials that multiple amino acid flavor mixes, promote chilli sauce flavor and arouse the sauce fragrance, after promoting sauce fragrant smell, can also make the chilli sauce have the characteristics that color, smell and taste are all good, satisfied liking and needs of different region people.
The detailed preparation steps in the step S1 are as follows:
acid discharge: the slaughtered mutton is quickly cooled to 0 ℃, then the quickly cooled mutton is hung, the hung mutton is placed at 0 ℃ for 10 hours, the special edible oil is boiled to a specific temperature, various ingredients are added, and then the mutton and the mushroom are added to be fried for a certain time, so that the mellow mutton and mushroom sauce is fried. Filling the fried sauce into a filling machine, setting a specific quantity and accurately measuring gram quantity, sterilizing by using a high-temperature sterilization machine, and filling into a glass bottle;
cleaning the mutton after the acid discharge is finished, cutting the mutton into diced mutton with the transverse length of 0.4 cm, putting the diced mutton into a pot for blanching in water and cooking thoroughly, taking out the diced mutton after the blanching is thoroughly cooked, draining until the surface of the diced mutton is anhydrous, putting the diced mutton into an oil pan for frying, taking out the diced mutton after the frying is golden yellow, and taking out the diced mutton to obtain the fried mutton.
The detailed preparation steps in the step S2 are as follows: cleaning and soaking the mushroom, changing water in a water pool once every 1 hour after the mushroom is soaked for 65 hours, taking out the mushroom and dicing the mushroom into pieces with the particle size of less than 0.5 cm, and then draining the mushroom pieces to obtain diced mushroom.
The detailed preparation steps in the step S3 are as follows: cutting the capsicum frutescens, the green onions, the gingers and the garlics into pieces, wherein the particles are smaller than 0.3 cm, then pouring the edible oil into a pot, heating to six degrees, then putting the capsicum frutescens, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot after 5 minutes, and obtaining the oil for standby after the oil is heated to eight degrees, wherein the edible oil is rapeseed oil or soybean oil.
The detailed preparation steps in the step S4 are as follows: the frying time in the step S4 was 8 minutes.
High temperature sterilization or pasteurization can be used in the step.
Example two:
the embodiment of the invention provides chilli sauce which comprises the following raw materials in parts by weight: 200 parts of mutton, 200 parts of shiitake, 300 parts of capsicum frutescens, 30 parts of green onion, 30 parts of ginger, 30 parts of garlic, 30 parts of white sugar, 30 parts of white sesame seed, 15 parts of aniseed, 30 parts of soy sauce, 8 parts of salt, 13 parts of five spice powder, 60 parts of edible oil, 8 parts of chicken essence and 30 parts of pepper, and the mutton is selected in the preparation process of the mutton and shiitake sauce. The refined pickled mutton tenderloin is qualified and inspected, and the processing process is adopted, wherein the mutton is cut into diced shape, and oil foam is removed after rinsing. Draining water, frying in oil feeding pot and taking out.
A preparation process of chili sauce comprises the following preparation steps:
s1, mutton treatment: dicing the mutton after acid discharge, blanching the diced mutton, draining the water, putting the diced mutton into an oil pan, and frying to obtain fried fragrant mutton for later use;
s2, mushroom treatment: cleaning and soaking the mushrooms, dicing the mushrooms, and draining the diced mushrooms to obtain diced mushrooms for later use;
s3, cutting the spicy millet, the green onions, the gingers and the garlics, pouring the edible oil into a pot, heating to be hot to six degrees, putting the spicy millet, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot, and obtaining the oil for later use;
s4, sequentially adding the fried mutton in S1, the diced mushroom in S2, white sugar, soy sauce, salt, chicken essence and pepper in an oil pot in S3, frying until the mixture is fragrant, and taking out the mixture out of the pot to obtain chili sauce;
and S5, sterilizing the chili sauce in the step S4 by high-temperature sterilization equipment, and filling into a glass bottle in a 300-gram specification after sterilization.
The detailed preparation steps in the step S1 are as follows:
acid discharge: quickly cooling the slaughtered mutton to 6 ℃, hanging the quickly cooled mutton, and placing the hung mutton at 4 ℃ for 10 hours;
cleaning the mutton after the acid discharge is finished, cutting the mutton into diced meat with the transverse length of 1 cm, then putting the diced mutton into a pot for blanching in water and cooking thoroughly, taking out the diced mutton after the blanching is thoroughly cooked, draining until the surface of the diced mutton is anhydrous, then putting the diced mutton into an oil pan for frying, taking out the diced mutton after the frying is golden yellow, and taking out the diced mutton to obtain the fried fragrant mutton.
The detailed preparation steps in the step S2 are as follows: cleaning and soaking the mushroom, changing water in a water pool once every 2 hours after the mushroom is soaked for 80 hours, taking out the mushroom and dicing the mushroom into pieces with the particle size of less than 0.5 cm, and then draining the mushroom pieces to obtain diced mushroom.
The detailed preparation steps in the step S3 are as follows: cutting the capsicum frutescens, the green onions, the gingers and the garlics into pieces, wherein the particles are smaller than 0.3 cm, then pouring the edible oil into a pot, heating to six degrees, then putting the capsicum frutescens, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot after 8 minutes, and obtaining the oil for standby after the oil is heated to nine degrees, wherein the edible oil is rapeseed oil or soybean oil.
The detailed preparation steps in the step S4 are as follows: the frying time in the step S4 was 15 minutes.
High temperature sterilization or pasteurization can be used in the step.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A chili sauce is characterized in that: the composite material comprises the following raw materials in parts by mass: 200 parts of mutton, 200 parts of 100-containing materials of shiitake, 300 parts of 150-containing materials of millet, 20-30 parts of green onion, 20-30 parts of ginger, 20-30 parts of garlic, 10-30 parts of white sugar, 10-30 parts of white sesame, 5-15 parts of aniseed, 10-30 parts of soy sauce, 5-8 parts of salt, 5-13 parts of five spice powder, 50-60 parts of edible oil, 5-8 parts of chicken essence and 10-30 parts of pepper.
2. A preparation process of chili sauce is characterized by comprising the following steps: the preparation method comprises the following preparation steps:
s1, mutton treatment: dicing the mutton after acid discharge, blanching the diced mutton, draining the water, putting the diced mutton into an oil pan, and frying to obtain fried fragrant mutton for later use;
s2, mushroom treatment: cleaning and soaking the mushrooms, dicing the mushrooms, and draining the diced mushrooms to obtain diced mushrooms for later use;
s3, cutting the spicy millet, the green onions, the gingers and the garlics, pouring the edible oil into a pot, heating to be hot to six degrees, putting the spicy millet, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot, and obtaining the oil for later use;
s4, sequentially adding the fried mutton in S1, the diced mushroom in S2, white sugar, soy sauce, salt, chicken essence and pepper in an oil pot in S3, frying until the mixture is fragrant, and taking out the mixture out of the pot to obtain chili sauce;
s5, sterilizing the chili sauce in the step S4 by high-temperature sterilization equipment, and filling into a glass bottle with the specification of 200-300 g after sterilization.
3. The process for preparing a chili paste according to claim 2, wherein the step of: the detailed preparation steps in the step S1 are as follows:
acid discharge: quickly cooling the slaughtered mutton to 0-6 ℃, hanging the quickly cooled mutton, and placing the hung mutton at 0-4 ℃ for 10-25 hours;
and cleaning the mutton after the acid discharge is finished, cutting the mutton into diced mutton with the transverse and vertical length of 0.4-1 cm, putting the diced mutton into a pot, blanching in water, cooking thoroughly when blanching in water, taking out the diced mutton after cooking thoroughly, draining until the surface of the diced mutton is anhydrous, putting the diced mutton into an oil pan, frying until the diced mutton is golden yellow, and taking out the diced mutton to obtain the fried fragrant mutton.
4. The process for preparing a chili paste according to claim 2, wherein the step of: the detailed preparation steps in the step S2 are as follows: cleaning and soaking the mushroom, changing water once every 1-2 hours after the mushroom is soaked in the water in a water pool, soaking for 65-80 hours, taking out the mushroom and dicing, wherein the grain diameter of the diced mushroom is less than 0.5 cm, and draining the diced mushroom to obtain diced mushroom.
5. The process for preparing a chili paste according to claim 2, wherein the step of: the detailed preparation steps in the step S3 are as follows: cutting the capsicum frutescens, the green onions, the gingers and the garlics into pieces, wherein the particles are smaller than 0.3 cm, then pouring the edible oil into a pot, heating to six degrees, then putting the capsicum frutescens, the green onions, the gingers and the garlics into an oil pot, frying, putting the white sesames, the five spice powder and the aniseed into the oil pot after 5-8 minutes, and obtaining the oil for later use after the oil is heated to eight to nine degrees, wherein the edible oil is rapeseed oil or soybean oil.
6. The process for preparing a chili paste according to claim 2, wherein the step of: the detailed preparation steps in the step S4 are as follows: and the frying time in the step S4 is 8-15 minutes.
7. The process for preparing a chili paste according to claim 2, wherein the step of: high temperature sterilization and pasteurization can be used in the step.
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| CN107149138A (en) * | 2017-06-30 | 2017-09-12 | 李巧波 | A kind of formula of beef chili paste and preparation method thereof |
| CN107279952A (en) * | 2017-05-23 | 2017-10-24 | 李贤章 | A kind of preparation method of mushroom pepper sauce |
| CN108175077A (en) * | 2018-01-11 | 2018-06-19 | 马鞍山市十月丰食品有限公司 | A kind of mushroom beef chili paste and preparation method thereof |
| CN109601964A (en) * | 2018-11-22 | 2019-04-12 | 颍上王老头食品有限公司 | A kind of beef chili paste preparation process |
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- 2021-12-15 CN CN202111561305.6A patent/CN114209044A/en active Pending
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| CN107279952A (en) * | 2017-05-23 | 2017-10-24 | 李贤章 | A kind of preparation method of mushroom pepper sauce |
| CN107149138A (en) * | 2017-06-30 | 2017-09-12 | 李巧波 | A kind of formula of beef chili paste and preparation method thereof |
| CN108175077A (en) * | 2018-01-11 | 2018-06-19 | 马鞍山市十月丰食品有限公司 | A kind of mushroom beef chili paste and preparation method thereof |
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