CN114668137A - Chili sauce capable of preventing acid off-flavor and preparation method thereof - Google Patents
Chili sauce capable of preventing acid off-flavor and preparation method thereof Download PDFInfo
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- CN114668137A CN114668137A CN202210424192.3A CN202210424192A CN114668137A CN 114668137 A CN114668137 A CN 114668137A CN 202210424192 A CN202210424192 A CN 202210424192A CN 114668137 A CN114668137 A CN 114668137A
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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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses chili sauce capable of preventing acidity and off-flavor and a preparation method thereof, and relates to the technical field of chili sauce. The invention discloses an acid-proof and off-flavor chili sauce which comprises the following raw materials in parts by weight: 400 parts of fresh pepper 200-fold, 50-120 parts of vegetable oil, 5-10 parts of spice, 5-20 parts of white granulated sugar, 5-30 parts of dandelion, 10-50 parts of purslane, 30-60 parts of pickled bamboo shoots, 20-50 parts of edible salt, 3-5 parts of onion sections, 3-8 parts of tender ginger and 5-10 parts of garlic. According to the acid-off-flavor-preventing chilli sauce and the preparation method thereof, the dandelion has a strong bactericidal effect on staphylococcus aureus drug-resistant strains and hemolytic streptococcus, has a certain bactericidal effect on diplococcus pneumoniae, meningococcus, various bacilli and catacoccus, can inhibit bacteria from breeding, and the purslane has a strong inhibition effect on escherichia coli, bacillus dysenteriae, typhoid bacillus and the like, and can prevent the chilli sauce from going bad and off-flavor and prolong the quality guarantee period of the chilli sauce by matching the two.
Description
Technical Field
The invention relates to the technical field of chilli sauce, in particular to chilli sauce capable of preventing acidity and off-flavor and a preparation method thereof.
Background
The chili sauce is taken as a common seasoning in daily diet of people, and is deeply loved by vast consumers in China. The processing and frying process of the hot pepper is various, and the seasoning prepared by simply frying the dry hot pepper has the advantages of common quality, easily-appearing problems of dryness, piquancy, insufficient fragrance, poor color and luster and the like. Meanwhile, the existing chili sauce has various varieties and patterns, but various additives such as a large amount of preservatives, coloring agents, sweetening agents, artificially synthesized pigments, antioxidants and the like are added, so that the health of a human body is influenced.
Chinese patent CN106901187B discloses a method for producing broad bean chili sauce by fermenting chili juice and chili particles by using lactic acid bacteria, wherein the chili juice fermented by the lactic acid bacteria is used in at least one of three different stages of sweet bean preparation, chili embryo preparation or broad bean chili sauce preparation. Further, the capsicum granules obtained by fermenting lactic acid bacteria are used in at least one stage of the preparation of capsicum embryo or the preparation of broad bean chili paste. Wherein the lactobacillus is preferably Lactobacillus helveticus, Pediococcus pentosaceus, Leuconostoc mesenteroides and Tetragenococcus halophilus, and more preferably Lactobacillus helveticus CGMCC No. 12062. The method shortens the fermentation period, improves the fermentation efficiency, reduces the production cost, improves the flavor of the product and improves the nutritive value of the product.
Although this application solves the problems in the background art to some extent, the following problems exist in this application: 1. the salt content in the chili sauce is low, and antibacterial materials are not added, so that the chili sauce is easy to have acidic flavor change and is difficult to store when contacting with the external environment in the eating process; 2. the optimal combination of the formula is not carried out, so that the convergence of the taste and the quality of the product is serious.
Disclosure of Invention
The invention aims to provide an acid-off-flavor-preventing chilli sauce and a preparation method thereof, wherein dandelion and purslane are added into the chilli sauce, the dandelion has a strong bactericidal effect on staphylococcus aureus resistant strains and hemolytic streptococcus, has a certain bactericidal effect on pneumococci, meningococcus, various bacilli and catacoccus, can inhibit bacterial breeding, and the purslane has a strong inhibition effect on escherichia coli, dysentery bacilli, typhoid bacillus and the like; the purslane contains rich dihydroxyethylamine, malic acid and glucose, and is mixed with the dandelion for fermentation, so that the bitterness of the dandelion can be removed, the faint scent of the purslane can be released, and the special scent of the product can be given; in the processing method, the high-temperature oil and the semi-finished product are stirred and mixed in the seasoning step, so that the sterilization effect can be realized, and the chilli sauce can be conveniently stored through an oil layer; on the whole ingredient, the ingredients are simple, the delicate flavors of the fresh peppers, the purslane and the pickled bamboo shoots are kept more, and the taste of the pepper sauce is improved so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the chili sauce capable of preventing acidity and flavor change comprises the following raw materials in parts by weight: 400 parts of fresh pepper 200-one, 50-120 parts of vegetable oil, 5-10 parts of spice, 5-20 parts of white granulated sugar, 5-30 parts of dandelion, 10-50 parts of purslane, 30-60 parts of pickled bamboo shoots, 20-50 parts of edible salt, 3-5 parts of onion sections, 3-8 parts of tender ginger and 5-10 parts of garlic.
Preferably, the spice comprises pepper, anise, fennel, cinnamon, bay leaves, dried orange peel and mint leaves.
Preferably, the preparation method of the pickled bamboo shoots comprises the following steps:
s51: peeling fresh bamboo shoots, slicing and blanching;
s52: standing the blanched bamboo shoots at room temperature, and soaking in saline water with the concentration of 10-20% for 3-5 days;
s53: taking out the bamboo shoots, and cutting the bamboo shoots into bamboo shoot dices with the length not more than 8 mm for later use.
The invention aims to solve another technical problem of providing a preparation method of chili sauce for preventing acidity and off-flavor, which comprises the following steps:
s1 raw material treatment: cleaning fresh pepper, purslane, dandelion, onion sections, tender ginger, garlic and spices, drying in the air, pickling the fresh pepper, and simultaneously respectively pretreating the purslane and the dandelion;
s2 mixing: mixing the treated fresh Capsici fructus, herba Portulacae and herba Taraxaci, adding Bulbus Allii and white sugar, stirring, mixing, and packaging into a sealed container;
s3 fermentation: putting the mixed material prepared in the step S2 into a fermentation tank, inoculating lactobacillus plantarum for fermentation, sealing, and starting fermentation, wherein the inoculation amount of lactobacillus plantarum fermentation liquor is 3-5%; the fermentation is divided into two stages, the temperature of the first stage is controlled to be 30-35 ℃, and the fermentation is carried out for 2 days; fermenting at 20-25 deg.C for 3-4 days to obtain semi-finished chili paste;
s4 frying: heating vegetable oil, adding spice, scallion segments and tender ginger when the oil is heated to seven percent, stir-frying until the scallion and garlic are golden yellow, and filtering solid substances to leave oil;
s5 seasoning: taking out the semi-finished product of the chili sauce, putting the semi-finished product of the chili sauce into a high-temperature-resistant container, adding the pickled bamboo shoots into the semi-finished product of the chili sauce, uniformly mixing, heating the oil prepared in the step S4 to over 180 ℃, adding hot oil into the container while stirring in the process of pouring the oil, and waiting for cooling after the oil is added to prepare a finished product of the chili sauce;
s6 packaging: cooling to 90 deg.C, autoclaving, packaging, and sealing until the chili sauce is cooled to room temperature.
Preferably, the step of pickling the fresh peppers in the processing of the raw material S1 includes the following steps:
s111: cleaning fresh pepper, removing seeds and pedicles, air drying, and chopping the fresh pepper into pepper particles with size of 10-20 mm;
s112: frying the pepper without oil, frying pepper particles to be half-cooked to be pasty;
s113: adding edible salt, stirring, and sealing in shade for 24 hr.
Preferably, the ratio of the edible salt to the pepper is 1: 10.
Preferably, the pretreatment method of the purslane in the S1 raw material treatment comprises the following steps:
s121: cleaning herba Portulacae, removing root, steaming for 10-30 min in water until herba Portulacae is soft and rotten;
s122: soaking steamed herba Portulacae in saline water for 3-5 hr to reduce temperature, wherein the concentration of saline water is 5-12%;
s123: taking out herba Portulacae for use.
Preferably, the pretreatment method of the dandelion in the S1 raw material treatment comprises the following steps:
s131: cleaning herba Taraxaci, air drying, blanching, filtering to remove water, and keeping herba Taraxaci;
s132: cooling the blanched dandelion to room temperature, and mashing the blanched dandelion into paste;
s133: mixing mashed herba Taraxaci with pretreated herba Portulacae.
Preferably, the garlic seeds in the S2 mixed material are processed into mashed garlic and then added into the mixed material.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the chili sauce capable of preventing acid off-flavor and the preparation method thereof, the dandelion and the purslane are added into the chili sauce, the dandelion has a strong bactericidal effect on staphylococcus aureus resistant strains and hemolytic streptococcus, has a certain bactericidal effect on pneumococcus, meningococcus, various bacilli and catacoccus, can inhibit bacterial breeding, and the purslane has a strong inhibition effect on escherichia coli, dysentery bacilli, typhoid bacillus and the like;
2. according to the chili sauce capable of preventing the acidity and the off-flavor and the preparation method thereof, the purslane contains rich dihydroxyethylamine, malic acid and glucose, is mixed with the dandelion for fermentation, can remove the bitter taste of the dandelion, releases the faint scent of the purslane, and further endows the product with a special flavor type;
3. according to the chili sauce capable of preventing acidity and off-flavor and the preparation method thereof, provided by the invention, in the processing method, the high-temperature oil and the semi-finished product are stirred and mixed in the seasoning step, so that a sterilization effect can be achieved, and the chili sauce can be conveniently stored through an oil layer;
4. the chili sauce capable of preventing acidity and off-flavor and the preparation method thereof provided by the invention have the advantages that the ingredients are simple on the whole ingredient, the delicate flavors of fresh chilies, purslane and pickled bamboo shoots are more kept, and the taste of the chili sauce is improved.
Drawings
FIG. 1 is a flow chart of the preparation 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, a chili sauce for preventing acid off-flavor comprises the following raw materials in parts by weight: 400 parts of fresh pepper 200-fold, 50-120 parts of vegetable oil, 5-10 parts of spice, 5-20 parts of white granulated sugar, 5-30 parts of dandelion, 10-50 parts of purslane, 30-60 parts of pickled bamboo shoots, 20-50 parts of edible salt, 3-5 parts of onion sections, 3-8 parts of tender ginger and 5-10 parts of garlic, wherein the spice comprises pepper, anise, fennel, cinnamon, bay leaves, dried orange peel and mint leaves.
The preparation method of the pickled bamboo shoots comprises the following steps:
s51: removing shells of the fresh bamboo shoots, slicing and blanching;
s52: standing the blanched bamboo shoots at room temperature, and soaking in saline water with the concentration of 10-20% for 3-5 days;
s53: taking out the bamboo shoots, and cutting the bamboo shoots into bamboo shoot dices with the length not more than 8 mm for later use.
In order to better show the preparation process of the chili sauce with the function of preventing the acid off-flavor, the embodiment provides a preparation method of the chili sauce with the function of preventing the acid off-flavor, which comprises the following steps:
s1 raw material treatment: cleaning fresh pepper, purslane, dandelion, onion sections, tender ginger, garlic and spices, drying in the air, pickling the fresh pepper, and simultaneously respectively pretreating the purslane and the dandelion;
the fresh pepper pickling method comprises the following steps:
s111: cleaning fresh pepper, removing seeds and pedicles, air drying, and chopping the fresh pepper into pepper particles with size of 10-20 mm;
s112: frying the pepper without oil, frying pepper particles to be half-cooked to be pasty;
s113: adding edible salt, wherein the ratio of the edible salt to the hot pepper is 1:10, uniformly stirring, sealing and placing for 24 hours in a shade place to obtain a primary material for later use, flavoring and pickling, improving the taste and improving the sterilization and corrosion prevention effects.
The pretreatment method of the purslane comprises the following steps:
s121: cleaning herba Portulacae, removing root, steaming for 10-30 min in water until herba Portulacae is soft and rotten;
s122: soaking steamed herba Portulacae in saline water for 3-5 hr to reduce temperature, wherein the concentration of saline water is 5-12%;
s123: taking out herba Portulacae for use.
The pretreatment method of the dandelion comprises the following steps:
s131: cleaning herba Taraxaci, air drying, blanching, filtering to remove water, and keeping herba Taraxaci;
s132: cooling the blanched dandelion to room temperature, and mashing the blanched dandelion into paste;
s133: mixing mashed herba Taraxaci with pretreated herba Portulacae.
S2 mixing: mixing the treated fresh pepper, the purslane and the dandelion, adding the garlic seeds and the white granulated sugar, treating the garlic seeds into minced garlic, adding the minced garlic into the mixed material, fully mixing the garlic seeds and the mixed material conveniently, fully stirring, uniformly mixing, and filling into a sealed container;
s3 fermentation: putting the mixed material prepared in the step S2 into a fermentation tank, inoculating lactobacillus plantarum for fermentation, sealing, and starting fermentation, wherein the inoculation amount of lactobacillus plantarum fermentation liquor is 3-5%; the fermentation is divided into two stages, the temperature of the first stage is controlled to be 30-35 ℃, and the fermentation is carried out for 2 days; fermenting at 20-25 deg.C for 3-4 days to obtain semi-finished chili paste;
s4 frying: heating vegetable oil, adding spice, scallion segments and tender ginger when the oil is heated to seven percent, stir-frying until the scallion and garlic are golden yellow, and filtering solid substances to leave oil;
s5 seasoning: taking out the semi-finished product of the chili sauce, putting the semi-finished product of the chili sauce into a high-temperature-resistant container, adding the pickled bamboo shoots into the semi-finished product of the chili sauce, uniformly mixing, heating the oil prepared in the step S4 to over 180 ℃, adding hot oil into the container while stirring in the process of pouring the oil, and waiting for cooling after the oil is added to prepare a finished product of the chili sauce;
s6 packaging: cooling to 90 deg.C, autoclaving, packaging, and sealing until the chili sauce is cooled to room temperature.
The first embodiment is as follows:
taking the following raw materials in parts by weight: 200 parts of fresh pepper, 50 parts of vegetable oil, 5 parts of spice, 5 parts of white granulated sugar, 5 parts of dandelion, 10 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of onion sections, 3 parts of tender ginger and 5 parts of garlic seeds;
the chili sauce is prepared by the following method:
s1 raw material treatment: cleaning fresh pepper, purslane, dandelion, onion sections, tender ginger, garlic and spices, drying in the air, pickling the fresh pepper, and simultaneously respectively pretreating the purslane and the dandelion;
the fresh pepper pickling method comprises the following steps:
s111: cleaning fresh pepper, removing seeds and pedicles, airing, and chopping the fresh pepper into pepper particles with the size of 10 mm;
s112: frying the pepper without oil, frying pepper particles to be half-cooked to be pasty;
s113: adding edible salt, wherein the ratio of the edible salt to the hot pepper is 1:10, uniformly stirring, sealing and placing for 24 hours in a shade place to obtain a primary material for later use, flavoring and pickling, improving the taste and improving the sterilization and corrosion prevention effects.
The pretreatment method of the purslane comprises the following steps:
s121: cleaning herba Portulacae, removing root, steaming for 10 min in water until herba Portulacae is soft and rotten;
s122: soaking the steamed purslane in saline water for 3 hours to reduce the temperature, wherein the concentration of the saline water is 5%;
s123: taking out herba Portulacae for use.
The pretreatment method of the dandelion comprises the following steps:
s131: cleaning herba Taraxaci, air drying, blanching, filtering to remove water, and keeping herba Taraxaci;
s132: cooling the blanched dandelion to room temperature, and mashing the blanched dandelion into paste;
s133: mixing the mashed herba Taraxaci with the pretreated herba Portulacae for use.
S2 mixing: mixing the treated fresh pepper, the purslane and the dandelion, adding the garlic seeds and the white granulated sugar, treating the garlic seeds into minced garlic, adding the minced garlic into the mixed material, fully mixing the garlic seeds and the mixed material conveniently, fully stirring, uniformly mixing, and filling into a sealed container;
s3 fermentation: putting the mixed material prepared in the step S2 into a fermentation tank, inoculating lactobacillus plantarum for fermentation, sealing, and starting fermentation, wherein the inoculation amount of lactobacillus plantarum fermentation liquor is 3%; the fermentation is divided into two stages, the temperature of the first stage is controlled to be 30 ℃, and the fermentation lasts for 2 days; the temperature of the second stage is controlled to be 20 ℃, and the chilli sauce is fermented for 3 days to prepare a semi-finished product of the chilli sauce;
s4 frying: heating vegetable oil, adding spice, scallion segments and tender ginger when the oil is heated to seven percent, stir-frying until the scallion and garlic are golden yellow, and filtering solid substances to leave oil;
s5 seasoning: taking out the semi-finished product of the chili sauce, putting the semi-finished product of the chili sauce into a high-temperature-resistant container, adding the pickled bamboo shoots into the semi-finished product of the chili sauce, uniformly mixing, heating the oil prepared in the step S4 to over 180 ℃, adding hot oil into the container while stirring in the process of pouring the oil, and waiting for cooling after the oil is added to prepare a finished product of the chili sauce;
s6 packaging: cooling to 90 deg.C, sterilizing under high pressure, packaging, and sealing until the temperature of the chili sauce is reduced to room temperature.
Example two:
taking the following raw materials in parts by weight: 200 parts of fresh pepper, 50 parts of vegetable oil, 5 parts of spice, 5 parts of white granulated sugar, 5 parts of dandelion, 50 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of onion sections, 3 parts of tender ginger and 5 parts of garlic seeds; the preparation of the chili paste was carried out by the same method as in example one.
Example three:
taking the following raw materials in parts by weight: 200 parts of fresh pepper, 50 parts of vegetable oil, 5 parts of spice, 5 parts of white granulated sugar, 30 parts of dandelion, 10 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of onion sections, 3 parts of tender ginger and 5 parts of garlic seeds; the preparation of the chili paste was carried out by the same method as in example one.
Example four:
taking the following raw materials in parts by weight: 200 parts of fresh pepper, 50 parts of vegetable oil, 5 parts of spice, 5 parts of white granulated sugar, 20 parts of dandelion, 30 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of onion sections, 3 parts of tender ginger and 5 parts of garlic seeds; the preparation of the chili paste was carried out by the same method as in example one.
Comparative example one:
taking the following raw materials in parts by weight: 200 parts of fresh pepper, 50 parts of vegetable oil, 5 parts of spice, 5 parts of white granulated sugar, 30 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of onion sections, 3 parts of tender ginger and 5 parts of garlic;
the chili sauce is prepared by the following method:
s1 raw material treatment: cleaning fresh pepper, purslane, onion sections, tender ginger, garlic and spices, drying in the air, pickling the fresh pepper, and pretreating the purslane;
the fresh pepper pickling method comprises the following steps:
s111: cleaning fresh pepper, removing seeds and pedicles, airing, and chopping the fresh pepper into pepper particles with the size of 10 mm;
s112: frying the pepper without oil, frying pepper particles to be half-cooked to be pasty;
s113: adding edible salt, wherein the ratio of the edible salt to the hot pepper is 1:10, uniformly stirring, sealing and placing for 24 hours in a shade place to obtain a primary material for later use, flavoring and pickling, improving the taste and improving the sterilization and corrosion prevention effects.
The pretreatment method of the purslane comprises the following steps:
s121: cleaning herba Portulacae, removing root, steaming for 10 min in water until herba Portulacae is soft and rotten;
s122: soaking the steamed purslane in saline water for 3 hours to reduce the temperature, wherein the concentration of the saline water is 5%;
s123: taking out herba Portulacae for use.
S2 mixing: mixing the treated fresh pepper and the purslane, adding garlic seeds and white granulated sugar, treating the garlic seeds into minced garlic, adding the minced garlic into the mixed material, fully mixing the garlic seeds and the mixed material, fully stirring, uniformly mixing, and filling into a sealed container;
s3 fermentation: putting the mixed material prepared in the step S2 into a fermentation tank, inoculating lactobacillus plantarum for fermentation, sealing, and starting fermentation, wherein the inoculation amount of lactobacillus plantarum fermentation liquor is 3%; the fermentation is divided into two stages, the temperature of the first stage is controlled to be 30 ℃, and the fermentation is carried out for 2 days; the temperature of the second stage is controlled to be 20 ℃, and the chilli sauce is fermented for 3 days to prepare a semi-finished product of the chilli sauce;
s4 frying: heating vegetable oil, adding spice, scallion segments and tender ginger when the oil is heated to seven percent, stir-frying until the scallion and garlic are golden yellow, and filtering solid substances to leave oil;
s5 seasoning: taking out the semi-finished product of the chili sauce, putting the semi-finished product of the chili sauce into a high-temperature-resistant container, adding the pickled bamboo shoots into the semi-finished product of the chili sauce, uniformly mixing, heating the oil prepared in the step S4 to over 180 ℃, adding hot oil into the container while stirring in the process of pouring the oil, and waiting for cooling after the oil is added to prepare a finished product of the chili sauce;
s6 packaging: cooling to 90 deg.C, autoclaving, packaging, and sealing until the chili sauce is cooled to room temperature.
Comparative example two:
taking the following raw materials in parts by weight: 200 parts of fresh pepper, 50 parts of vegetable oil, 5 parts of spice, 5 parts of white granulated sugar, 20 parts of dandelion, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of onion sections, 3 parts of tender ginger and 5 parts of garlic;
the chili sauce is prepared by the following method:
s1, raw material treatment: cleaning and drying fresh pepper, dandelion, onion sections, tender ginger, garlic and spices, pickling the fresh pepper, and pretreating the dandelion;
the fresh pepper pickling method comprises the following steps:
s111: cleaning fresh pepper, removing seeds and pedicles, airing, and chopping the fresh pepper into pepper particles with the size of 10 mm;
s112: frying the pepper without oil, frying pepper particles to be half-cooked to be pasty;
s113: adding edible salt, wherein the ratio of the edible salt to the hot pepper is 1:10, uniformly stirring, sealing and placing for 24 hours in a shade place to obtain a primary material for later use, flavoring and pickling, improving the taste and improving the sterilization and corrosion prevention effects.
The pretreatment method of the dandelion comprises the following steps:
s131: cleaning herba Taraxaci, air drying, blanching, filtering to remove water, and keeping herba Taraxaci;
s132: cooling the blanched dandelion to room temperature, and mashing the blanched dandelion into paste.
S2 mixing: mixing the treated fresh pepper and the treated dandelion, adding garlic and white granulated sugar, treating the garlic into minced garlic, adding the minced garlic into the mixed material, fully mixing the garlic and the mixed material, fully stirring, uniformly mixing, and filling into a sealed container;
s3 fermentation: putting the mixed material prepared in the step S2 into a fermentation tank, inoculating lactobacillus plantarum for fermentation, sealing, and starting fermentation, wherein the inoculation amount of lactobacillus plantarum fermentation liquor is 3%; the fermentation is divided into two stages, the temperature of the first stage is controlled to be 30 ℃, and the fermentation is carried out for 2 days; the temperature of the second stage is controlled at 20 ℃, and the chilli sauce is fermented for 3 days to prepare a semi-finished product of the chilli sauce;
s4 frying: heating vegetable oil, adding spice, scallion segments and tender ginger when the oil is heated to seven percent, stir-frying until the scallion and garlic are golden yellow, and filtering solid substances to leave oil;
s5 seasoning: taking out the semi-finished product of the chili sauce, putting the semi-finished product of the chili sauce into a high-temperature-resistant container, adding the pickled bamboo shoots into the semi-finished product of the chili sauce, uniformly mixing, heating the oil prepared in the step S4 to over 180 ℃, adding hot oil into the container while stirring in the process of pouring the oil, and waiting for cooling after the oil is added to prepare a finished product of the chili sauce;
s6 packaging: cooling to 90 deg.C, autoclaving, packaging, and sealing until the chili sauce is cooled to room temperature.
The raw materials for preparing the chili pastes in the first to fourth examples, the first and second comparative examples are as follows:
| example one | Example two | EXAMPLE III | Example four | Comparative example 1 | Comparative example No. two | |
| Fresh pepper | 200 | 200 | 200 | 200 | 200 | 200 |
| Vegetable oil | 50 | 50 | 50 | 50 | 50 | 50 |
| Perfume | 5 | 5 | 5 | 5 | 5 | 5 |
| White granulated sugar | 5 | 5 | 5 | 5 | 5 | 5 |
| Dandelion | 5 | 5 | 30 | 20 | 0 | 20 |
| Herba Portulacae | 10 | 50 | 10 | 30 | 30 | 0 |
| Pickled bamboo shoots | 30 | 30 | 30 | 30 | 30 | 30 |
| Edible salt | 20 | 20 | 20 | 20 | 20 | 20 |
| Shallot section | 3 | 3 | 3 | 3 | 3 | 3 |
| Tender ginger | 3 | 3 | 3 | 3 | 3 | 3 |
| Garlic seed | 5 | 5 | 5 | 5 | 5 | 5 |
The prepared chili pastes were compared to obtain the following data table:
as can be seen from the comparison in the above table, the chili pastes processed in the first to fourth examples all have a long-term anti-acid off-flavor effect, while the off-flavor time in the first and second comparative examples is significantly reduced, mainly because the dandelion is absent in the first comparative example and the purslane is absent in the second comparative example, it can be seen that the mixing of the dandelion and the purslane can improve the antibacterial ability and prolong the off-flavor time of the chili paste, wherein the chili paste in the fourth example can have a longer off-flavor prevention time, the weight ratio of the dandelion to the purslane is minimum in the fourth example, and the pungency can be reduced by the proper amount of the dandelion and the purslane, while the amount of the dandelion is increased and is far greater than that of the purslane, the chili paste can have the bitter taste of the dandelion, and the bitter taste of the dandelion can be masked by the increased purslane, and the taste of the chili paste can be improved.
In summary, the following steps: according to the chili sauce capable of preventing the acid off-flavor and the preparation method thereof, the dandelion and the purslane are added into the chili sauce, the dandelion has a strong bactericidal effect on staphylococcus aureus resistant strains and hemolytic streptococcus, has a certain bactericidal effect on pneumococci, meningococcus, various bacilli and catacoccus, can inhibit the growth of bacteria, and the purslane has a strong inhibition effect on escherichia coli, dysentery bacilli, typhoid bacilli and the like; the purslane contains rich dihydroxyethylamine, malic acid and glucose, and is mixed with the dandelion for fermentation, so that the bitterness of the dandelion can be removed, the faint scent of the purslane can be released, and the special scent of the product can be given; in the processing method, the high-temperature oil and the semi-finished product are stirred and mixed in the seasoning step, so that the sterilization effect can be realized, and the chilli sauce can be conveniently stored through an oil layer; the chili sauce has the advantages of simple ingredients, more retained delicate flavors of fresh chilies, purslane and pickled bamboo shoots, and improved taste.
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 able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (9)
1. The chili sauce capable of preventing acidity and flavor change is characterized by comprising the following raw materials in parts by weight: 400 parts of fresh pepper 200-one, 50-120 parts of vegetable oil, 5-10 parts of spice, 5-20 parts of white granulated sugar, 5-30 parts of dandelion, 10-50 parts of purslane, 30-60 parts of pickled bamboo shoots, 20-50 parts of edible salt, 3-5 parts of onion sections, 3-8 parts of tender ginger and 5-10 parts of garlic.
2. The acid off-flavor protected chili paste of claim 1, wherein: the spice comprises fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi, folium Neocinnamomi Delavayi, pericarpium Citri Tangerinae and folium Menthae.
3. The acid off-flavour protected chili sauce of claim 1, wherein: the preparation method of the pickled bamboo shoots comprises the following steps:
s51: removing shells of the fresh bamboo shoots, slicing and blanching;
s52: standing the blanched bamboo shoots at room temperature, and soaking in saline water with the concentration of 10-20% for 3-5 days;
s53: taking out the bamboo shoots, and cutting the bamboo shoots into bamboo shoot dices with the length not more than 8 mm for later use.
4. A method for preparing an acid off-flavour resistant chili sauce according to any of the claims 1-3, comprising the steps of:
s1, raw material treatment: cleaning fresh pepper, purslane, dandelion, onion sections, tender ginger, garlic and spices, drying in the air, pickling the fresh pepper, and simultaneously respectively pretreating the purslane and the dandelion;
s2 mixing: mixing the treated fresh Capsici fructus, herba Portulacae and herba Taraxaci, adding Bulbus Allii and white sugar, stirring, mixing, and packaging into a sealed container;
s3 fermentation: putting the mixed material prepared in the step S2 into a fermentation tank, inoculating lactobacillus plantarum for fermentation, sealing, and starting fermentation, wherein the inoculation amount of lactobacillus plantarum fermentation liquor is 3-5%; the fermentation is divided into two stages, the temperature of the first stage is controlled to be 30-35 ℃, and the fermentation is carried out for 2 days; fermenting at 20-25 deg.C for 3-4 days to obtain semi-finished chili paste;
s4 frying: heating vegetable oil, adding spice, scallion segments and tender ginger when the oil is heated to seven percent, stir-frying until the scallion and garlic are golden yellow, and filtering solid substances to leave oil;
s5 seasoning: taking out the semi-finished product of the chili sauce, putting the semi-finished product of the chili sauce into a high-temperature-resistant container, adding the pickled bamboo shoots into the semi-finished product of the chili sauce, uniformly mixing, heating the oil prepared in the step S4 to over 180 ℃, adding hot oil into the container while stirring in the process of pouring the oil, and waiting for cooling after the oil is added to prepare a finished product of the chili sauce;
s6 packaging: cooling to 90 deg.C, sterilizing under high pressure, packaging, and sealing until the temperature of the chili sauce is reduced to room temperature.
5. The method for preparing a chili sauce for preventing acidic off-flavor as claimed in claim 4, wherein: the pickling of the fresh peppers in the S1 raw material treatment comprises the following steps:
s111: cleaning fresh pepper, removing seeds and pedicles, air drying, and chopping the fresh pepper into pepper particles with size of 10-20 mm;
s112: frying the hot pepper without oil, and frying the hot pepper particles to be half cooked to be pasty;
s113: adding edible salt, stirring, and sealing in shade for 24 hr.
6. The method for preparing a chili sauce for preventing acidic off-flavor as claimed in claim 5, wherein: the ratio of the edible salt to the pepper is 1: 10.
7. The method for preparing a chili sauce for preventing acidic off-flavor as claimed in claim 4, wherein: the pretreatment method of the purslane in the S1 raw material treatment comprises the following steps:
s121: cleaning herba Portulacae, removing root, steaming for 10-30 min, and softening herba Portulacae;
s122: soaking steamed herba Portulacae in saline water for 3-5 hr to reduce temperature, wherein the concentration of saline water is 5-12%;
s123: taking out herba Portulacae for use.
8. The method of preparing a chili paste for preventing acidic off-flavor according to claim 7, wherein: the pretreatment method of the dandelion in the S1 raw material treatment comprises the following steps:
s131: cleaning herba Taraxaci, air drying, blanching, filtering to remove water, and keeping herba Taraxaci;
s132: cooling the blanched dandelion to room temperature, and mashing the blanched dandelion into paste;
s133: mixing mashed herba Taraxaci with pretreated herba Portulacae.
9. The method for preparing a chili sauce for preventing acidic off-flavor as claimed in claim 4, wherein: and (3) processing the garlic seeds in the S2 mixed material into mashed garlic, and adding the mashed garlic into the mixed material.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115211554A (en) * | 2022-07-25 | 2022-10-21 | 山西聪和食品有限公司 | Novel green Chinese onion sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905225A (en) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | Alcohol-dispelling chilli sauce and preparation method thereof |
| CN107581581A (en) * | 2017-08-23 | 2018-01-16 | 无为黄老头风味食品有限公司 | A kind of spleen benefiting and stimulating the appetite health chilli sauce |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905225A (en) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | Alcohol-dispelling chilli sauce and preparation method thereof |
| CN107581581A (en) * | 2017-08-23 | 2018-01-16 | 无为黄老头风味食品有限公司 | A kind of spleen benefiting and stimulating the appetite health chilli sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115211554A (en) * | 2022-07-25 | 2022-10-21 | 山西聪和食品有限公司 | Novel green Chinese onion sauce and preparation method thereof |
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