CN1220105A

CN1220105A - Red oil thick chilli sauce made from fermented soya beans

Info

Publication number: CN1220105A
Application number: CN97121726A
Authority: CN
Inventors: 刘惠强
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-12-16
Filing date: 1997-12-16
Publication date: 1999-06-23

Abstract

The present invention relates to a flavouring material-red oil fermented soya-bean Chili sauce with rich nutrient components and several tastes of pepper taste, salt taste, sweet taste and freshness. Its composition contains Chili pepper 100%, fermented soya-bean 30-40%, edible oil 30-40%, white liquor 16-20%, fresh ginger 8-10%, edible salt 5-6%, monosodium glutamte 1-1.5% and sugar 2-3%. Said invented product possesses rich fermented soya bean flavour and mellow fragrance, has no additive and its storage period can be up to above two years.

Description

A kind of chilli oil fermented soya bean thick chilli sauce

The invention belongs to food dressing, or rather, is a kind of by a kind of fragrant thick chilli sauce that comprises that edible oil, fermented soya bean, raw material of hot pepper make.

The kind of flavoring is a lot of on the market, and single type is arranged, and also has compoundly, and compound more and more, and the kind that wherein belongs to edible paste is just a lot, " a kind of garlic-chili sauce " that " the thick chilli paste, " CN119498A that proposes as CN1096929A introduces.These edible paste prescriptions are all different, so taste is also inequality.But edible paste comprises all kinds of thick chilli sauces in the market, has plenty of that water is in harmonious proportion, and opens for the first time and can only preserve very short time after edible, otherwise will go bad.

Purpose of the present invention overcomes some shortcomings of prior art, proposes a kind of taste uniqueness, and preservation term length has the chilli oil fermented soya bean thick chilli sauce of the effect of nourishing healthy.

Realization the objective of the invention is main technical schemes: be major ingredient with the capsicum, edible oil, fermented soya bean and other flavouring are that the auxiliary material mediation forms.

Composition of chilli sauce of the present invention comprises capsicum, edible oil, fermented soya bean, liquor, ginger, salt, monosodium glutamate, white sugar, its content is to be that benchmark is that capsicum is 100 with capsicum weight, and other percentage that accounts for capsicum weight is: edible oil 30-40%, liquor 16-20%, fermented soya bean 30-40%, ginger 8-10%, salt 5-6%, monosodium glutamate 1-1.6%, white sugar 2-3%.

Described capsicum is to select bright capsicum for use, preferably the bright capsicum of Sichuan, Hunan product.

Described edible oil comprises peanut oil, salad oil.

Described fermented soya bean are included as the fermented soya bean that produce in Yongchuan, Sichuan.Fermented soya bean are to soak with soya bean to cook or boil, and form by fermentation.Fermented soya bean (particularly Yongchuan produce fermented soya bean) have strong sauce fragrance and inlet is given birth to characteristics fragrant, Hui Tian, and contain rich in protein and to the amino acid of the benefit of human body.

Described liquor is the liquor of selecting for use greater than 53 °.

Thick chilli sauce preparation method of the present invention may further comprise the steps:

1. raw material is handled: capsicum--and select not have bright capsicum rotten, sick worm, remove the base of a fruit, clean and dry, being crushed to diameter is a material of 0.8-1.2 millimeter; Fermented soya bean and the clean fresh ginger powder that dries are broken to graininess;

2. the bright capsicum after handling was soaked 2-3 hour in liquor in advance;

3. fermented soya bean and edible oil are poured in the mediation container, stir, add capsicum, liquor and fresh ginger, salt, monosodium glutamate, sugar after (2) step is used the soaking in Chinese liquor sterilization then, stir, through 30-60 minute, pack into then and sealed up for safekeeping 20-30 days in the closed container, the little container of packing again, sealing.

In the above-mentioned preparation process, the container of all uses and apparatus must be cleaned, and dry.

Major advantage of the present invention: thick chilli sauce of the present invention has multiple tastes such as peppery, one-tenth, sweet, aquatic foods, particularly has dense fermented soya bean flavor, and the color glow, very tempting appetite; Mostly used raw material is natural, and no any poking adds agent, and capsicum wherein, fermented soya bean, fresh ginger etc. all have more rich nutrition, so the present invention can be described as a kind of nutritional health food; Owing to be added with liquor in the composition of chilli sauce, can play antisepsis, after eating, envelope still can preserve 2-3 even therefore rise; Through processing with capsicum, be a kind of scarlet chilli oil, and content is higher by the edible oil in the prescription, therefore thick chilli sauce just needn't separate sale separately like that with chili oil on market, can be according to each one taste or purposes, or use separately, or the thick chilli sauce chili oil mixes and uses; Change and traditional pulverize capsicum meticulous and be liquid or semi-fluid state, usefulness of the present invention be granular capsicum, eating mouth feel is good; Product of the present invention can directly eat, and also can be used as the flavoring of botargo, spicy hot bean curd, carbonado, Sichuan-style pork etc.Further describe characteristics of the present invention with example below.

Example 1

The fermented soya bean of 20kg Yongchuan product and the salad oil of 20kg are poured in the mediation container, stir, add again and handle back capsicum 50kg, Erguotou wine 10kg, fresh ginger 5kg, the salt 3kg of chopping, monosodium glutamate 0.8kg, sugared 1.5kg, stir, continued again in static 50 minutes to stir 5 minutes, in the closed container of packing into then, sealed up for safekeeping 25 days, divide in the small container of packing into sealing again.This product was at room temperature preserved 3 years, still was the color of glow, after opening strong fragrance was arranged, and eating mouth feel is fine.

Example 2

Used raw material: fermented soya bean 3.2kg, fresh ginger 0.8kg, salt 0.8kg, monosodium glutamate 0.1kg, the sugared 0.2kg that produce in capsicum 10kg, peanut oil 3.2kg, Erguotou wine 1.7kg, Yongchuan.Preparation process is with example 1.Making product is the color of glow, and the fermented soya bean flavor is strong, and pure fragrance is arranged.

Claims

1. chilli oil preserved black bean chilli paste, it is characterized in that being made of capsicum, fermented soya bean, edible oil, liquor, ginger, salt, monosodium glutamate, white sugar, the percentage that its amount accounts for capsicum weight is: edible oil 30-40%, liquor 16-12%, fermented soya bean 30-40%, ginger 8-10%, salt 5-6%, monosodium glutamate 1-1.6%, white sugar 2-3%.

2. according to the described thick chilli sauce of claim 1, it is characterized in that described capsicum is bright capsicum.

3. according to the described thick chilli sauce of claim 1, it is characterized in that described edible oil comprises peanut oil, salad oil.

4. according to the described thick chilli sauce of claim 1, it is characterized in that described liquor is the liquor greater than 53 °.

5. the preparation method of the described thick chilli sauce of claim 1 is characterized in that preparation process comprises:

(1) processing of raw material: capsicum--select not have bright capsicum rotten, sick worm, remove the base of a fruit, clean, dry, be ground into the particle of diameter 0.8-1.2 millimeter, fermented soya bean and the clean fresh ginger powder that dries are broken to graininess;

(2) the bright capsicum after the processing was soaked in liquor 2-3 hour;

(3) fermented soya bean and edible oil are poured in the mediation container, stir that the back adds that (2) step soaks and capsicum, liquor and fresh ginger, salt, monosodium glutamate, white sugar, stir, after 30-60 minute, stirred again 5-10 minute, pack into then in the closed container, sealed up for safekeeping 20-30 days, and divided pack into little container, sealing again.