CN116058490A - Kadsura longepedunculata tender bud hot and spicy sauce and preparation method thereof - Google Patents
Kadsura longepedunculata tender bud hot and spicy sauce and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001506304 Kadsura japonica Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 66
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 51
- 235000020232 peanut Nutrition 0.000 claims abstract description 51
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 45
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 38
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 35
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 35
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 35
- 241001506371 Kadsura Species 0.000 claims abstract description 30
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
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- 241000207961 Sesamum Species 0.000 claims description 37
- 239000000463 material Substances 0.000 claims description 24
- 235000013599 spices Nutrition 0.000 claims description 21
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 15
- 239000001728 capsicum frutescens Substances 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
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- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 8
- 241000949456 Zanthoxylum Species 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000001276 controlling effect Effects 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kadsura longepedunculata tender bud hot and spicy sauce and a preparation method thereof, wherein the kadsura longepedunculata tender bud hot and spicy sauce comprises the following components in parts by weight: 15-20 parts of kadsura longepedunculata buds, 10-20 parts of red chilli powder, 7-12 parts of white granulated sugar, 3-8 parts of salt, 5-9 parts of white sesame, 1-4 parts of Chinese prickly ash powder, 1-4 parts of spiced powder, 8-12 parts of peanut pieces and 50-80 parts of vegetable oil.
Description
Technical Field
The invention relates to the technical field of preparation of hot and spicy sauce, in particular to a hot and spicy sauce with tender buds of kadsura longepedunculata and a preparation method thereof.
Background
The spicy sauce is prepared by carefully selecting peppers, sesame, vegetable oil and precious natural spices by adopting the traditional technology of dipping the bean curd with water and combining an advanced scientific fresh-keeping technology. Has the characteristics of spicy and hot flavor of Sichuan flavor, delicious taste, fresh color, long aftertaste and rich nutrition, and has the functions of stimulating appetite, strengthening spleen and stimulating appetite. Is an ideal seasoning for cooking various kinds of Sichuan dishes and various kinds of cold dishes and cooked wheaten food, and is a convenient good product for home travel.
The existing hot and spicy sauce needs to be stir-fried step by step in the stir-frying process, and a user needs to remember the sequence of ingredients, so that the hot and spicy sauce cannot be widely applied to the masses, and the existing hot and spicy sauce is single in taste after being processed, so that different consumers cannot be satisfied.
Disclosure of Invention
The invention aims to provide a kadsura longepedunculata tender bud hot and spicy sauce and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a spicy sauce containing tender buds of fructus Schisandrae Sphenantherae comprises tender buds of fructus Schisandrae Sphenantherae, vegetable oil, chili powder, crushed peanut, semen Sesami Indici, fructus Zanthoxyli powder, five spice powder, white granulated sugar and salt, wherein the weight parts of the components are as follows: 15-20 parts of fructus kadsurae tender shoots, 10-20 parts of red pepper powder, 7-12 parts of white granulated sugar, 3-8 parts of salt, 5-9 parts of white sesame seeds, 1-4 parts of Chinese prickly ash powder, 1-4 parts of five spice powder, 8-12 parts of crushed peanuts and 50-80 parts of vegetable oil.
Preferably, the preferential proportion of the components is as follows: 18 parts of kadsura longepedunculata tender shoots, 15 parts of red pepper powder, 10 parts of white granulated sugar, 6 parts of salt, 7 parts of white sesame seed, 3 parts of pricklyash peel powder, 3 parts of five spice powder, 10 parts of peanut pieces and 65 parts of vegetable oil.
Preferably, the preparation method of the kadsura longepedunculata tender bud hot and spicy sauce comprises the following steps:
A. treating shizandra berry buds;
B. weighing raw materials and preparing peanut pieces: weighing raw materials and auxiliary materials according to a designed formula, peeling peanuts, chopping, and putting the chopped peanuts into respective containers for standby;
C. parching sesame: placing the weighed sesame into a pot, heating with slow fire and stirring for 2-3min until the special flavor of the sesame appears;
D. frying the peanut pieces:
E. mixing and parching the main materials and the auxiliary materials;
F. and (5) canning and sterilizing.
Preferably, the step a specifically includes: selecting fresh shizandra berry tender buds, cleaning twice, removing stems, retaining crisp and tender stems, weighing a certain amount of shizandra berry tender buds, pouring a certain amount of water into a pot, boiling the shizandra berry tender buds, regulating fire to be small, controlling the water temperature to be 50-65 ℃, blanching for 2-3min, draining after blanching, cutting the shizandra berry tender buds to 0.5-0.7 cm, and drying the shizandra berry tender buds in an air-blast drying box at 50-65 ℃ for 2-3 h.
Preferably, the step D specifically includes: slowly pouring 50g of weighed edible vegetable blend oil into a pot, adding cut peanut pieces after the oil temperature rises, stir-frying with slow fire until fragrance is sufficient, and taking out the pot for standby after stirring is avoided in the frying process.
Preferably, the step E specifically includes: when the peanut is slightly yellow, sequentially adding the red pepper powder, the table salt, the shizandra berry tender shoots, the white granulated sugar, the Chinese prickly ash powder and the five spice powder into the boiled oil pan for stir-frying, pouring the fried white sesame seeds after the fragrance is fried, continuously stirring to fully and uniformly mix the added auxiliary materials with the raw materials, and stopping stir-frying the sauce after the stir-frying time is 4-7 min.
Preferably, the step F specifically includes: the fried chilli sauce is put into a sterilized and labeled glass bottle while the chilli sauce is hot, the air is exhausted before sterilization, firstly, a proper amount of water is poured into a water bath kettle, the temperature is set to 90 ℃, the air is exhausted for 3 to 5 minutes, after parameters are set, the glass bottle filled with the chilli sauce is put into the water bath kettle to be heated in a water bath after the water is boiled, the bottle mouth is sealed when the central temperature reaches 75 to 85 ℃, the exhausted chilli sauce is put into water of 90 to 100 ℃, the water is heated to 25 to 35 ℃, and the chilli sauce is taken out after sterilization is finished, and then cooled to room temperature, thus obtaining the finished product.
Compared with the prior art, the invention has the beneficial effects that: the invention collects tender buds of the kadsura longepedunculata before flower opening, cuts up the tender buds, mixes the tender buds with red pepper powder, pricklyash peel powder and five spice powder, and adds white granulated sugar, salt, white sesame, peanut powder and edible oil, the prepared spicy sauce has red and bright color and strong fragrance, has the faint scent of the tender buds of the kadsura longepedunculata and the unique spicy taste of the spicy sauce, integrates nutrition and flavor, not only retains the functional components of the tender buds of the kadsura longepedunculata, but also has the unique flavor and taste of the spicy sauce, can meet the requirements of consumers on health and flavor, and is the best partner for cooking and table.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides the following technical scheme: a spicy sauce containing tender buds of fructus Schisandrae Sphenantherae comprises tender buds of fructus Schisandrae Sphenantherae, vegetable oil, chili powder, crushed peanut, semen Sesami Indici, fructus Zanthoxyli powder, five spice powder, white granulated sugar and salt, wherein the weight parts of the components are as follows: 15-20 parts of fructus kadsurae tender shoots, 10-20 parts of red pepper powder, 7-12 parts of white granulated sugar, 3-8 parts of salt, 5-9 parts of white sesame seeds, 1-4 parts of Chinese prickly ash powder, 1-4 parts of five spice powder, 8-12 parts of crushed peanuts and 50-80 parts of vegetable oil.
Embodiment one:
the weight portions of the components are as follows: 15 parts of kadsura longepedunculata tender bud, 10 parts of red chilli powder, 7 parts of white granulated sugar, 3 parts of table salt, 5 parts of white sesame seed, 1 part of pricklyash peel powder, 1 part of five spice powder, 8 parts of peanut powder and 50 parts of vegetable oil.
In this embodiment, the preparation method of the spicy sauce with tender buds of kadsura longepedunculata comprises the following steps:
A. treating shizandra berry buds;
B. weighing raw materials and preparing peanut pieces: weighing raw materials and auxiliary materials according to a designed formula, peeling peanuts, chopping, and putting the chopped peanuts into respective containers for standby;
C. parching sesame: placing the weighed sesame into a pot, heating with slow fire and stirring for 2min until the special flavor of the sesame appears;
D. frying the peanut pieces:
E. mixing and parching the main materials and the auxiliary materials;
F. and (5) canning and sterilizing.
In this embodiment, the step a specifically includes: selecting fresh shizandra berry tender buds, cleaning twice, removing stems, retaining crisp and tender stems, weighing a certain amount of shizandra berry tender buds, pouring a certain amount of water into a pot, boiling the shizandra berry tender buds, regulating fire to be small, controlling the water temperature at 50 ℃, blanching for 2 minutes, draining after blanching, cutting the shizandra berry tender buds to 0.5cm, and drying the shizandra berry tender buds in an air-blast drying box at 50 ℃ for 2 hours.
In this embodiment, the step D specifically includes: slowly pouring 50g of weighed edible vegetable blend oil into a pot, adding cut peanut pieces after the oil temperature rises, stir-frying with slow fire until fragrance is sufficient, and taking out the pot for standby after stirring is avoided in the frying process.
In this embodiment, step E specifically includes: when the peanut is slightly yellow, sequentially adding the red pepper powder, the table salt, the shizandra berry tender shoots, the white granulated sugar, the Chinese prickly ash powder and the five spice powder into the boiled oil pan for stir-frying, pouring the fried white sesame seeds after the fragrance is fried, continuously stirring to fully and uniformly mix the added auxiliary materials with the raw materials, and stopping stir-frying the sauce after the stir-frying time is 4 min.
In this embodiment, the step F specifically includes: the fried chilli sauce is filled into a glass bottle which is sterilized and labeled, the air is exhausted before sterilization, firstly, a proper amount of water is poured into a water bath kettle, the temperature is set to 90 ℃, the air is exhausted for 3 minutes, after parameters are set, the glass bottle filled with the chilli sauce is put into the water bath kettle to be heated in a water bath after the water is boiled, the bottle mouth is sealed when the central temperature reaches 75 ℃, the exhausted chilli sauce is put into water of 90 ℃ again, the water is heated to 25 ℃, and the chilli sauce is taken out after sterilization is finished, and then cooled to room temperature, thus obtaining the finished product.
Embodiment two:
the weight portions of the components are as follows: 20 parts of kadsura longepedunculata tender shoots, 20 parts of red pepper powder, 12 parts of white granulated sugar, 8 parts of salt, 9 parts of white sesame seed, 4 parts of pricklyash peel powder, 4 parts of five spice powder, 12 parts of peanut pieces and 580 parts of vegetable oil.
In this embodiment, the preparation method of the spicy sauce with tender buds of kadsura longepedunculata comprises the following steps:
A. treating shizandra berry buds;
B. weighing raw materials and preparing peanut pieces: weighing raw materials and auxiliary materials according to a designed formula, peeling peanuts, chopping, and putting the chopped peanuts into respective containers for standby;
C. parching sesame: placing the weighed sesame into a pot, heating with slow fire and stirring for 3min until the special flavor of the sesame appears;
D. frying the peanut pieces:
E. mixing and parching the main materials and the auxiliary materials;
F. and (5) canning and sterilizing.
In this embodiment, the step a specifically includes: selecting fresh shizandra berry tender buds, cleaning twice, removing stems, retaining crisp and tender stems, weighing a certain amount of shizandra berry tender buds, pouring a certain amount of water into a pot, boiling the shizandra berry tender buds, regulating fire to be small, controlling the water temperature at 65 ℃, blanching for 3min, draining after blanching, cutting the shizandra berry tender buds to 0.7cm, and drying the shizandra berry tender buds in an air-blast drying box at 65 ℃ for 3h.
In this embodiment, the step D specifically includes: slowly pouring 50g of weighed edible vegetable blend oil into a pot, adding cut peanut pieces after the oil temperature rises, stir-frying with slow fire until fragrance is sufficient, and taking out the pot for standby after stirring is avoided in the frying process.
In this embodiment, step E specifically includes: when the peanut is slightly yellow, sequentially adding the red pepper powder, the table salt, the shizandra berry tender shoots, the white granulated sugar, the Chinese prickly ash powder and the five spice powder into the boiled oil pan for stir-frying, pouring the fried white sesame seeds after the fragrance is fried, continuously stirring to fully and uniformly mix the added auxiliary materials with the raw materials, and stopping stir-frying the sauce after the stir-frying time is 7 min.
In this embodiment, the step F specifically includes: the fried chilli sauce is filled into a glass bottle which is sterilized and labeled, the air is exhausted before sterilization, firstly, a proper amount of water is poured into a water bath kettle, the temperature is set to 90 ℃, the air is exhausted for 5 minutes, after parameters are set, the glass bottle filled with the chilli sauce is put into the water bath kettle to be heated in a water bath after the water is boiled, the bottle mouth is sealed when the central temperature reaches 85 ℃, the exhausted chilli sauce is put into water of 100 ℃, the water of 35 ℃ is heated, and the chilli sauce is taken out after sterilization is finished, and then cooled to room temperature, thus obtaining the finished product.
Embodiment III:
the weight portions of the components are as follows: 15 parts of kadsura longepedunculata tender shoots, 20 parts of red pepper powder, 7 parts of white granulated sugar, 8 parts of salt, 5 parts of white sesame seed, 4 parts of pricklyash peel powder, 1 part of five spice powder, 12 parts of peanut pieces and 50 parts of vegetable oil.
In this embodiment, the preparation method of the spicy sauce with tender buds of kadsura longepedunculata comprises the following steps:
A. treating shizandra berry buds;
B. weighing raw materials and preparing peanut pieces: weighing raw materials and auxiliary materials according to a designed formula, peeling peanuts, chopping, and putting the chopped peanuts into respective containers for standby;
C. parching sesame: placing the weighed sesame into a pot, heating with slow fire and stirring for 3min until the special flavor of the sesame appears;
D. frying the peanut pieces:
E. mixing and parching the main materials and the auxiliary materials;
F. and (5) canning and sterilizing.
In this embodiment, the step a specifically includes: selecting fresh shizandra berry tender buds, cleaning twice, removing stems, retaining crisp and tender stems, weighing a certain amount of shizandra berry tender buds, pouring a certain amount of water into a pot, boiling the shizandra berry tender buds, regulating fire to be small, controlling the water temperature at 50 ℃, blanching for 3min, draining after blanching, cutting the shizandra berry tender buds to 0.7cm, and drying the shizandra berry tender buds in an air-blast drying box at 50 ℃ for 3h.
In this embodiment, the step D specifically includes: slowly pouring 50g of weighed edible vegetable blend oil into a pot, adding cut peanut pieces after the oil temperature rises, stir-frying with slow fire until fragrance is sufficient, and taking out the pot for standby after stirring is avoided in the frying process.
In this embodiment, step E specifically includes: when the peanut is slightly yellow, sequentially adding the red pepper powder, the table salt, the shizandra berry tender shoots, the white granulated sugar, the Chinese prickly ash powder and the five spice powder into the boiled oil pan for stir-frying, pouring the fried white sesame seeds after the fragrance is fried, continuously stirring to fully and uniformly mix the added auxiliary materials with the raw materials, and stopping stir-frying the sauce after the stir-frying time is 5 min.
In this embodiment, the step F specifically includes: the fried chilli sauce is filled into a glass bottle which is sterilized and labeled, the air is exhausted before sterilization, firstly, a proper amount of water is poured into a water bath kettle, the temperature is set to 90 ℃, the air is exhausted for 3min, after parameters are set, the glass bottle filled with the chilli sauce is put into the water bath kettle to be heated in a water bath after the water is boiled, the bottle mouth is sealed when the central temperature reaches 85 ℃, the exhausted chilli sauce is put into water of 90 ℃ again, the water is heated to 35 ℃, and the chilli sauce is taken out after sterilization is finished, and then cooled to room temperature, thus obtaining the finished product.
Embodiment four:
the weight portions of the components are as follows: 18 parts of kadsura longepedunculata tender shoots, 15 parts of red pepper powder, 10 parts of white granulated sugar, 6 parts of salt, 7 parts of white sesame seed, 3 parts of pricklyash peel powder, 3 parts of five spice powder, 10 parts of peanut pieces and 65 parts of vegetable oil.
In this embodiment, the preparation method of the spicy sauce with tender buds of kadsura longepedunculata comprises the following steps:
A. treating shizandra berry buds;
B. weighing raw materials and preparing peanut pieces: weighing raw materials and auxiliary materials according to a designed formula, peeling peanuts, chopping, and putting the chopped peanuts into respective containers for standby;
C. parching sesame: placing the weighed sesame into a pot, heating with slow fire and stirring for 2min until the special flavor of the sesame appears;
D. frying the peanut pieces:
E. mixing and parching the main materials and the auxiliary materials;
F. and (5) canning and sterilizing.
In this embodiment, the step a specifically includes: selecting fresh shizandra berry tender buds, cleaning twice, removing stems, retaining crisp and tender stems, weighing a certain amount of shizandra berry tender buds, pouring a certain amount of water into a pot, boiling the shizandra berry tender buds, regulating fire to be small, controlling the water temperature at 44 ℃, blanching for 2 minutes, draining after blanching, cutting the shizandra berry tender buds to 0.6cm, and drying the shizandra berry tender buds in an air-blast drying box at 55 ℃ for 2.5 hours.
In this embodiment, the step D specifically includes: slowly pouring 50g of weighed edible vegetable blend oil into a pot, adding cut peanut pieces after the oil temperature rises, stir-frying with slow fire until fragrance is sufficient, and taking out the pot for standby after stirring is avoided in the frying process.
In this embodiment, step E specifically includes: when the peanut is slightly yellow, sequentially adding the red pepper powder, the table salt, the shizandra berry tender shoots, the white granulated sugar, the Chinese prickly ash powder and the five spice powder into the boiled oil pan for stir-frying, pouring the fried white sesame seeds after the fragrance is fried, continuously stirring to fully and uniformly mix the added auxiliary materials with the raw materials, and stopping stir-frying the sauce after the stir-frying time is 6 min.
In this embodiment, the step F specifically includes: the fried chilli sauce is filled into a glass bottle which is sterilized and labeled, the air is exhausted before sterilization, firstly, a proper amount of water is poured into a water bath kettle, the temperature is set to 90 ℃, the air is exhausted for 4 minutes, after parameters are set, the glass bottle filled with the chilli sauce is put into the water bath kettle to be heated in a water bath after the water is boiled, the bottle mouth is sealed when the central temperature reaches 80 ℃, the exhausted chilli sauce is put into 95 ℃ water again, the water is heated to 30 ℃, and the chilli sauce is taken out after sterilization is finished, and then cooled to room temperature, thus obtaining the finished product.
In summary, the invention collects and cuts up tender buds before the flowers of the kadsura longepedunculata, mixes the tender buds with red chilli powder, chinese prickly ash powder and five spice powder, and adds white granulated sugar, salt, white sesame, peanut powder and edible oil, so that the prepared spicy sauce has red and bright color, strong fragrance, the fragrance of the tender buds of the kadsura longepedunculata and the unique spicy taste of the spicy sauce.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein 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 kadsura longepedunculata tender bud hot and spicy sauce is characterized in that: comprises tender buds of kadsura longepedunculata, vegetable oil, chilli powder, crushed peanuts, white sesame seeds, pricklyash peel powder, five spice powder, white granulated sugar and salt, wherein the weight parts of the components are as follows: 15-20 parts of fructus kadsurae tender shoots, 10-20 parts of red pepper powder, 7-12 parts of white granulated sugar, 3-8 parts of salt, 5-9 parts of white sesame seeds, 1-4 parts of Chinese prickly ash powder, 1-4 parts of five spice powder, 8-12 parts of crushed peanuts and 50-80 parts of vegetable oil.
2. The kadsura longepedunculata bud hot and spicy sauce according to claim 1, wherein the hot and spicy sauce is characterized in that: the preferential proportion of the components is as follows: 18 parts of kadsura longepedunculata tender shoots, 15 parts of red pepper powder, 10 parts of white granulated sugar, 6 parts of salt, 7 parts of white sesame seed, 3 parts of pricklyash peel powder, 3 parts of five spice powder, 10 parts of peanut pieces and 65 parts of vegetable oil.
3. The method for preparing the kadsura longepedunculata bud hot and spicy sauce according to the claim 1 is characterized by comprising the following steps: the preparation method comprises the following steps:
A. treating shizandra berry buds;
B. weighing raw materials and preparing peanut pieces: weighing raw materials and auxiliary materials according to a designed formula, peeling peanuts, chopping, and putting the chopped peanuts into respective containers for standby;
C. parching sesame: placing the weighed sesame into a pot, heating with slow fire and stirring for 2-3min until the special flavor of the sesame appears;
D. frying the peanut pieces:
E. mixing and parching the main materials and the auxiliary materials;
F. and (5) canning and sterilizing.
4. The method for preparing the kadsura longepedunculata bud hot and spicy sauce according to claim 3, which is characterized in that: the step A specifically comprises the following steps: selecting fresh shizandra berry tender buds, cleaning twice, removing stems, retaining crisp and tender stems, weighing a certain amount of shizandra berry tender buds, pouring a certain amount of water into a pot, boiling the shizandra berry tender buds, regulating fire to be small, controlling the water temperature to be 50-65 ℃, blanching for 2-3min, draining after blanching, cutting the shizandra berry tender buds to 0.5-0.7 cm, and drying the shizandra berry tender buds in an air-blast drying box at 50-65 ℃ for 2-3 h.
5. The method for preparing the kadsura longepedunculata bud hot and spicy sauce according to claim 3, which is characterized in that: the step D specifically comprises the following steps: slowly pouring 50g of weighed edible vegetable blend oil into a pot, adding cut peanut pieces after the oil temperature rises, stir-frying with slow fire until fragrance is sufficient, and taking out the pot for standby after stirring is avoided in the frying process.
6. The method for preparing the kadsura longepedunculata bud hot and spicy sauce according to claim 3, which is characterized in that: the step E specifically comprises the following steps: when the peanut is slightly yellow, sequentially adding the red pepper powder, the table salt, the shizandra berry tender shoots, the white granulated sugar, the Chinese prickly ash powder and the five spice powder into the boiled oil pan for stir-frying, pouring the fried white sesame seeds after the fragrance is fried, continuously stirring to fully and uniformly mix the added auxiliary materials with the raw materials, and stopping stir-frying the sauce after the stir-frying time is 4-7 min.
7. The method for preparing the kadsura longepedunculata bud hot and spicy sauce according to claim 3, which is characterized in that: the step F specifically comprises the following steps: the fried chilli sauce is put into a sterilized and labeled glass bottle while the chilli sauce is hot, the air is exhausted before sterilization, firstly, a proper amount of water is poured into a water bath kettle, the temperature is set to 90 ℃, the air is exhausted for 3 to 5 minutes, after parameters are set, the glass bottle filled with the chilli sauce is put into the water bath kettle to be heated in a water bath after the water is boiled, the bottle mouth is sealed when the central temperature reaches 75 to 85 ℃, the exhausted chilli sauce is put into water of 90 to 100 ℃, the water is heated to 25 to 35 ℃, and the chilli sauce is taken out after sterilization is finished, and then cooled to room temperature, thus obtaining the finished product.
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