CN1179278A

CN1179278A - Pungent sauce and its producing method

Info

Publication number: CN1179278A
Application number: CN97120260A
Authority: CN
Inventors: 龙元贵
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-11-10
Filing date: 1997-11-10
Publication date: 1998-04-22

Abstract

A soy sauce as flavouring is made up of red hot pepper and Chinese prickly ash, which are part of its raw materials. Said red hot pepper has been such processed before it is added during the production of said soy sauce that it is first made into pepper paste, and then mixed with the finished yeast used during fermentation of soy sauce. Its red capsaicin can make soy sauce have gay lustre. Its advantage is high utilization rate of hot pepper and Chinese prickly ash.

Description

Pungent sauce and production method thereof

The present invention relates to a kind of flavouring and production method thereof.

Flavouring is of a great variety in China, and the most commonly used with soy sauce in these flavouring, soy sauce is with a long history in China, has become family's indispensable necessary article of going with rice or bread.For the function that increases soy sauce is convenient for people to, the multi-flavor soy sauce has appearred in existing market, tens kinds of five-spice soy sauce and nutritive health sauce wet goods.But because of people's taste difference five-spice soy sauces and multi-flavor soy sauce is difficult to satisfy popular taste.Make unavoidably that to occur existing residue influence in the dish edible and attractive in appearance and in dish, add powdery or block condiment.The chilli that adds in the dish particularly, what generally cannot not be edible only increases pungent usefulness, promptly throws away later and causes waste.

Provide a kind of taste---soy sauce of spicy flavor that can be that numerous people accept order of the present invention.Its cost is again far below spicy products such as Saute beef with cayenne pepper sauce.This product has sauce fragrance also to have spicy flavor, and color and luster is vivid.Improved the utilization rate of capsicum and Chinese prickly ash simultaneously.

Order of the present invention ground is to realize like this; Pimiento is put into the pond be fermented into thick chilli sauce with salt, that capsicum and fermented sauce are used becomes bent mixed culture fermentation again, Chinese prickly ash is pulverized the back add four oil heating lixiviates, the sauce unstrained spirits that ferment with the pouring of Chinese prickly ash leaching liquor again.

Capsicum taste after fermentation is moderate and nutritious, and the color and luster of this product has gloss with the soy sauce of thick chilli sauce is more not bright-coloured, and the soy sauce of spicy flavor has been avoided the intense stimulus of directly edible capsicum or Chinese prickly ash.Made things convenient for people's seasoning to use, saved raw material, the new method that provides has been provided for the processing of capsicum and Chinese prickly ash.

Embodiments of the invention are as follows:

Choose 1500 jin of defatted soybeans, normal pressure dry blowing 30 minutes is not advisable there to be living foul smell flavor, again with 150 jin in flour, 500 jin in wheat bran, and 200 jin of mixing of the wheat that parch is crossed.Mix back profit water treatment, at 125 ℃, 1.2 kilograms per centimeter ²Boiling spreading for cooling after 20 minutes under the condition connects the sort of quyi in the time of 30 ℃-35 ℃, sort of quyi addition is 0.3%.The inoculation back moves into bent case aerated koji making.Mould forms spore about 30 hours, is little yellow, is bent.

Choose the mildew and rot pimiento of nothing and remove base of a fruit handle for 280 jin, clean and to go into fermentation vat behind the capsicum and whenever add one deck pimiento and spread one deck salt again, the topped again one deck salt in last surface, salt adds 40 jin altogether, thick gravy oozes out after 2 days, spread bamboo raft on the top layer and press weight and thick gravy is extruded capsicum is not directly contacted to keep bright-coloured color and luster with air, pickled one month.

Admix 1800 jin of the saline solutions of 14 ° of Be ｀ at Cheng Quzhong, the thick chilli sauce of pickling is mixed together evenly goes into fermentation vat simultaneously, the surface uses salt capping, product temperature to remain on 43 ℃ ± 2 ℃.Be fermentation ends after 10 days.

Boil being heated in 100 jin of Chinese prickly ashes pulverizing back adding four oil, after keeping 4 hours under 90 ℃ of conditions, can drench oil.Four oil drench three oil, three oil drench two oil, the two oily hair oils that drench, and drench the oil immersion bubble 16 hours at every turn.

To drench sterilization, filtration, can after the oil content grade that, be finished product after sealing, packing.

Claims

1. pungent sauce is characterized in that having the soy sauce of spicy flavor.

2. pungent sauce according to claim 1 is characterized in that with pungent sauce as the peculiar title of product.

3. the production method of a pungent sauce is characterized in that capsicum and Chinese prickly ash are made pungent sauce by certain processing method.

4. the production method of pungent sauce according to claim 3 is mixed together fermentation with Cheng Qu after it is characterized in that preserving hot pepper become sauce, drenches oil with the Chinese prickly ash leaching liquor.