CN1176069A - Seasoning pulp of red chilli, ginger, garlic and scallion and its use - Google Patents
Seasoning pulp of red chilli, ginger, garlic and scallion and its use Download PDFInfo
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- CN1176069A CN1176069A CN96111994A CN96111994A CN1176069A CN 1176069 A CN1176069 A CN 1176069A CN 96111994 A CN96111994 A CN 96111994A CN 96111994 A CN96111994 A CN 96111994A CN 1176069 A CN1176069 A CN 1176069A
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Abstract
Fresh red chilli, ginger, garlic and scallion are washed, wind dried, shredded, mixed in certain proportion and ground into fine pulp, and the fine pulp is mixed with stabilizer and densifier, sealed, disinfected through freezing and instant high temperature, and packed to produce the said seasoning. The said seasoning has the taste of original fresh material maintained and it is used directly in cooking and flavouring.
Description
The present invention relates to bright red hot pepper, ginger, garlic clove, shallot, spring onion and wear into the condiment that screened stock is made the original fresh flavor of maintenance with long preservation period.
There is long cooking culture in the known Chinese nation, through long-run development, has formed the exquisiteness of doing manual work, and the color tool is complete, and the dish that liked by the Chinese people and the people of the world confuses.Through looking into the data such as " foods processing technique, technology and prescription complete works " that in June, 93, scientific and technical literature publishing house published, condiment as one of China's culinary art primary raw material, continue to use traditional way always, bright product are now cut existing usefulness, with drying, pickle, method such as boiling makes flavouring with long preservation period, destroyed, damaged the original fresh flavor of flavouring (part need by pickle etc. reach certain taste purpose except).In today that people's living standard improves day by day, do not satisfy the development of cooking skill and the needs of people's different taste.Produced centre, the centre culinary art big country phenomenon of import flavouring from the outside.
Purpose of the present invention, be that bright red hot pepper, ginger, garlic clove, shallot, spring onion are worn into screened stock, adopt new prescription, new sterilization technology, new packing is made, but long preservation, keep original fresh flavor, beating just can foam increases the condiment of volume, can be directly for cook, go with rice or bread, uses such as soup stock, sauce system, baking, food processing, convenient, fast.
1. the high-quality fresh pimiento goes the base of a fruit and rotten part, and clean, air-dry surface moisture are cut into the particle about 0.5 centimetre; Good quality soybeans is removed foreign material, cleans, steeps and rise, cook, and is cool to the 30-35 degree, is spread out in to be incubated on the grillage to make its spontaneous fermentation, about 5-6 days soya bean grows yellow mould, and air-dry surface moisture is mixed all with 10% refined salt, pack in the altar, sealing was pickled 30 days, became mould soya bean; Fresh ginger removes the peel, cleans silt from the fork switch out, and air-dry surface moisture is cut into 0.5 centimetre of left and right sides particle; 1% mould soya bean, 1% ginger grain, 6.1% refined salt, 1% monosodium glutamate, 0.4% liquor, 1% white sugar are mixed all with 88% pimiento particle; Roller mill or vertical type colloid mill gap transfer to 0.1 millimeter, and the capsicum spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, 0.5% wheat gluten that adds with it is good that a small amount of warm water is opened dissolving decomposes thing, 0.4% guar gum, 0.3% deer horn phycocolloid, 0.3% gelatin mixed liquor, stirs, and it is thick to become semifluid, places on the horizontal plane, allows wandering slowly; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or the high temperature sterilization that semifluid is carried out 1 minute with the scraping type or the duct type heat exchanger of 95-100 degree, cooling rapidly; Temperature reduce to 50 the degree, immediately it is filled to through in advance the sterilization the toothpaste type plastic tube or other containers in the sealing, the packing.
2. the ripe fresh ginger of high-quality is removed rotten part from the fork switch out, removes epidermis, clean, air-dry, is cut into the particle about 0.5 centimetre; 0.3% licorice powder, 5.8% refined salt, 1% white sugar, 1% monosodium glutamate, 0.4% liquor are mixed all with 90% ginger grain; The gap of roller mill or vertical type colloid mill transfers to 0.1 millimeter, and the ginger spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with reviewing 0.5% good wheat gluten of dissolved in boiled water less and decompose thing, 0.4 guar gum, 0.3% deer horn phycocolloid, 0.3% gelatin mixed liquor, stir, it is thick to become semifluid; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree scraping type or duct type heat exchanger, cooling rapidly; Temperature reduces to 50 when spending, and is filled to sealing in the toothpaste type plastic tube of sterilization in advance or other containers, packing immediately.
The big head of garlic of high-quality remove coat and rotten garlic clove, clean, air-dry surface moisture; 5.3% refined salt, 0.8% monosodium glutamate, 0.3% liquor, 1.2% white sugar, 1% sweet apple meat stir with 90% garlic clove; Roller mill or vertical type colloid mill gap transfer to 0.1 millimeter, and the garlic spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with 0.4% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.3% guar gum, 0.4% deer horn phycocolloid, 0.3% gelatin, stir, it is thick to become semifluid; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing,-8 the degree temperature in the storage 30 days the packing, finished product, or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree scraping type or duct type heat exchanger, rapidly cooling, temperature are reduced to 50 and are filled to sealing in the toothpaste type plastic tube container of sterilization in advance or other containers, packing when spending immediately.
High-quality Shandong shallot go root and crust, rotten part, clean, air-dry surface moisture, be cut into 0.5 centimetre of left and right sides particle; 6% refined salt, 1% monosodium glutamate, 0.4% liquor, 1% white sugar, 1% mould soya bean 89% shallot particle are mixed evenly; Roller mill or colloid mill gap transfer to 0.1 millimeter, and the green onion spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with 0.5% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.4% guar gum, 0.3% gelatin, 0.3% deer horn phycocolloid, stir, it is thick to become semifluid; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or semifluid carried out high temperature sterilization 0.5 minute with 95-100 degree scraping type or duct type heat exchanger, cooling rapidly, temperature reduce to 50 the degree, be filled to immediately through in advance the sterilization toothpaste type plastic tube container or other containers in the sealing, the packing.
High-quality spring onion (have cry chive) go coring and rotten part, clean, air-dry, be cut into 0.5 centimetre of left and right sides segment; 1% monosodium glutamate, 0.5% liquor, 1% mould soya bean, 6% refined salt, 1% ginger grain are mixed all with 88% little onion parts; Roller mill or vertical type colloid mill gap transfer to 0.1 millimeter, and the spring onion spice is worn into screened stock more than 0.1 millimeter; Add with 0.5% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.3% guar gum, 0.4% deer horn phycocolloid, 0.3% gelatin, stir; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree scraping type or duct type heat exchanger, rapidly cooling, temperature are reduced to 50 and are filled to sealing in the toothpaste type plastic tube container of sterilization in advance or other containers, packing when spending immediately.
Example one:
Specification 1 or 2 or 3 or 4 or 5 finished products 5 gram join in the saucer that fills the cold boiling water of 5-10 milliliter, stir well, and become being stained with of going with rice or bread on the dining table, spice.
Example two:
Mashed garlic 5 grams, capsicum mud 10 grams, ginger mud 3 grams, spring onion mud 12 grams, join in the oil cauldron that burns till 7-8 one-tenth heat, wait to explode fragrance, add three again and be cut into 1 centimeter square soft beancurd, add an amount of salt, sugar, monosodium glutamate etc. again, be cooked into good to eat bean curd with brown sauce.
Example three:
Ginger mud 5 grams, capsicum mud 5 grams, spring onion mud 10 grams are put into bowl and are stirred well, and pour hot boiling water, take advantage of heat to drink, and cold flu is met in prevention.
Example four:
Specification 1 or 2 or 3 or 4 or 5 finished products are arranged in pairs or groups separately or mutually, join in the hot boiling water to stir well, and become the soup stock of going with rice or bread.
Example five:
Specification 1 or 2 or 3 or 4 or 5 all is put in the bread or steamed bun that slices into halves in right amount, becomes the material folding of going with rice or bread.
Example six:
Ginger mud 5 grams, spring onion mud 30 grams, mashed garlic 5 grams join in the 500 gram lean meat of cutting into smalls, add an amount of salt, monosodium glutamate etc. again and stir well, and become the filling material of steamed stuffed bun, dumpling.
Example seven:
Steam indigo plants with 5 kilograms and be cut into broad sheet, pull out after 4 hours with the clear water bubble and shine into 3 one-tenths and do, add that capsicum mud 50 grams, ginger mud 50 grams, shallot mud 75 grams and 400 restrain vinegars, 1.3 kilograms of soy sauce are mixed all, turn upside down every day twice, after salting down 3-5 days, become acid, sweet, salty, peppery, the salted vegetables cure that quality is clear and melodious.
Example eight:
50% fermentation face adds 20% flour, adds 10% spring onion mud, 6% white sugar, 15% milk powder, 5% edible oil and fat and suitable quantity of water etc. again, stirs, and moulding, baking become the raw material that green onion local flavor biscuit is arranged.
Claims (10)
1. the high-quality fresh pimiento goes the base of a fruit to go rotten part, and is clean, air-dry, is cut into 0.5 centimetre of left and right sides particle; The soya bean decontamination, clean, bubble rises, cooks, is incubated spontaneous fermentation and grow yellow mould, mix all sealings with salt and pickle and became mould soya bean in 30 days; Ginger is clean, air-dry, is cut into 0.5 centimetre of left and right sides particle, it is characterized in that 1% mould soya bean, 1% ginger material, 6.1% refined salt, 1% monosodium glutamate, 0.4% liquor, 1% white sugar are mixed all with 88% pimiento particle; Grinder gaps such as colloid mill transfer to 0.1 millimeter, and the capsicum spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with 0.5% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.4% guar gum, 0.3% deer horn phycocolloid, 0.3% gelatin, stir and all collude, become the semifluid shape; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, and packed products or semifluid carried out 1 minute high temperature sterilization with 95-100 degree heat exchanger seals immediately, packs after being cooled to 50 degree rapidly.
The ripe fresh ginger of high-quality from fork switch out, peeling, clean, air-dry, be cut into 0.5 centimetre of left and right sides particle, it is characterized in that 0.3% licorice powder, 5.8% refined salt, 1% white sugar, 1% monosodium glutamate, 0.4% liquor mixes all with 90% ginger grain; Grinder gaps such as colloid mill transfer to 0.1 millimeter, and the ginger spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with 0.5% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.4% guar gum, 0.3% deer horn phycocolloid, 0.3% gelatin, stir, it is thick to become semifluid; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree heat exchanger, cooling rapidly, temperature reduces to 50 when spending, and is filled to sealing in the container such as toothpaste type plastic tube, packing immediately.
3. the big head of garlic of high-quality is removed coat and rotten garlic clove, and is clean, air-dry, it is characterized in that 5.3% refined salt, 0.8% monosodium glutamate, and 0.3% liquor, 1.2% white sugar, 1% sweet apple meat are mixed all with 90% garlic clove; This mill of glue waits the grinder gap to transfer to 0.1 millimeter, and the garlic spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with 0.4% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.3% guar gum, 0.4% deer horn phycocolloid, 0.3% gelatin, stir, it is thick to become semifluid; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree heat exchanger, rapidly cooling, temperature are reduced to 50 and are filled to sealing in the container such as toothpaste type plastic tube, packing when spending immediately.
High-quality Shandong shallot go root and crust, rotten part, clean, air-dry, be cut into bang grain about 0.5 centimetre, it is characterized in that 6% refined salt, 1% monosodium glutamate, 0.4% liquor, 1% white sugar, 1% mould soya bean mix all with 89% shallot particle; Grinder gaps such as colloid mill transfer to 0.1 millimeter, and the shallot spice is worn into screened stock more than 0.1 millimeter; Pour mixer into, add with 0.5% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.4% guar gum, 0.3% gelatin, 0.3% deer horn phycocolloid, stir, become semifluid thick; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree heat exchanger, rapidly cooling, temperature are reduced to 50 and are filled to sealing in the container such as toothpaste type plastic tube, packing when spending immediately.
5. the high-quality spring onion go root and rotten part, and are clean, air-dry, are cut into 0.5 centimetre of segment, it is characterized in that 1% monosodium glutamate, and 0.5% liquor, 1% mould soya bean, 6% refined salt, 1% ginger grain are mixed all with 88% little onion parts; Grinders such as colloid mill transfer to 0.1 millimeter with the gap, and the spring onion spice is worn into screened stock more than 0.1 millimeter; Add with 0.5% good wheat gluten of a small amount of temperature dissolved in boiled water and decompose thing, 0.3% guar gum, 0.4% deer horn phycocolloid, 0.3% gelatin, stir, become semifluid thick; Semifluid is filled in the container such as toothpaste type plastic tube after the sealing, storage is 30 in-8 degree temperature, packed products, or semifluid carried out 0.5 minute high temperature sterilization with 95-100 degree heat exchanger, rapidly cooling, temperature are reduced to 50 and are filled to sealing in the container such as toothpaste type plastic tube, packing when spending immediately.
6. claim 1 or 2 or 3 or 4 or 5 finished products 5 gram join in the saucer that fills the cold boiling water of 5-10 milliliter and stir well, and become being stained with of going with rice or bread on the dining table, spice.
In claims or 1 or 2 or 3 or 4 or 5 finished products an amount of separately or collocation mutually, join in the hot boiling water and stir well, become table soup seasonings.
8. ginger mud 5 grams, spring onion mud 30, mashed garlic 5 grams join in the 500 gram lean meat of cutting into smalls, add an amount of salt, and monosodium glutamate etc. are mixed all, become filling material such as steamed stuffed bun, dumpling.
9. steam indigo plant with 5 kilograms and be cut into broad sheet, pull out after 4 hours with clear water bubble and to shine into 3 one-tenths and do, add that capsicum mud 50 grams, ginger mud 50 grams, shallot mud 75 grams and 400 restrain vinegars, 1.3 kilograms of soy sauce are mixed all, turn upside down every day twice, after salting down 3-5 days, become the clear and melodious salted vegetables cure of quality.
10. 50% fermentation face adds 20% flour, adds 10% spring onion mud, 6% white sugar, 15% milk powder, 5% edible oil and fat and suitable quantity of water etc. again, stir, and moulding, baking, becoming has the biscuit of green onion local flavor raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96111994A CN1176069A (en) | 1996-09-10 | 1996-09-10 | Seasoning pulp of red chilli, ginger, garlic and scallion and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96111994A CN1176069A (en) | 1996-09-10 | 1996-09-10 | Seasoning pulp of red chilli, ginger, garlic and scallion and its use |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1176069A true CN1176069A (en) | 1998-03-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96111994A Pending CN1176069A (en) | 1996-09-10 | 1996-09-10 | Seasoning pulp of red chilli, ginger, garlic and scallion and its use |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1176069A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100376172C (en) * | 2005-11-21 | 2008-03-26 | 黄菊声 | Sauerkraut cayenne pepper |
| CN100417340C (en) * | 2006-05-19 | 2008-09-10 | 浙江省农业科学院 | Shallot-garlic-gingtr compound paste seasoning and preparing method |
| CN102172279A (en) * | 2011-03-14 | 2011-09-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
| CN102488153A (en) * | 2011-12-08 | 2012-06-13 | 云南宏斌绿色食品有限公司 | Preparation method for read-to-eat roasted chili |
| CN103300351A (en) * | 2013-07-08 | 2013-09-18 | 文山华博贸易有限责任公司 | Special flavor chili sauce and production method thereof |
| CN103653083A (en) * | 2012-09-04 | 2014-03-26 | 贵州乡下妹食品有限公司 | Preparation method of pepper sour soup |
| CN106360650A (en) * | 2016-10-30 | 2017-02-01 | 贵州省册亨县兆丰食品有限责任公司 | Delicious thick chili sauce and production method thereof |
| CN106509791A (en) * | 2015-09-08 | 2017-03-22 | 陆超 | Marinade for curing bacon |
| CN107751953A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | Scallion oil ginger sauce and preparation method thereof |
| CN109588691A (en) * | 2018-12-25 | 2019-04-09 | 高节义 | The method of health sauce compatibility and its device of production |
-
1996
- 1996-09-10 CN CN96111994A patent/CN1176069A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100376172C (en) * | 2005-11-21 | 2008-03-26 | 黄菊声 | Sauerkraut cayenne pepper |
| CN100417340C (en) * | 2006-05-19 | 2008-09-10 | 浙江省农业科学院 | Shallot-garlic-gingtr compound paste seasoning and preparing method |
| CN102172279A (en) * | 2011-03-14 | 2011-09-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
| CN102172279B (en) * | 2011-03-14 | 2012-11-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
| CN102488153A (en) * | 2011-12-08 | 2012-06-13 | 云南宏斌绿色食品有限公司 | Preparation method for read-to-eat roasted chili |
| CN102488153B (en) * | 2011-12-08 | 2012-11-28 | 云南宏斌绿色食品有限公司 | Preparation method for read-to-eat roasted chili |
| CN103653083A (en) * | 2012-09-04 | 2014-03-26 | 贵州乡下妹食品有限公司 | Preparation method of pepper sour soup |
| CN103300351A (en) * | 2013-07-08 | 2013-09-18 | 文山华博贸易有限责任公司 | Special flavor chili sauce and production method thereof |
| CN106509791A (en) * | 2015-09-08 | 2017-03-22 | 陆超 | Marinade for curing bacon |
| CN106360650A (en) * | 2016-10-30 | 2017-02-01 | 贵州省册亨县兆丰食品有限责任公司 | Delicious thick chili sauce and production method thereof |
| CN107751953A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | Scallion oil ginger sauce and preparation method thereof |
| CN109588691A (en) * | 2018-12-25 | 2019-04-09 | 高节义 | The method of health sauce compatibility and its device of production |
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