CN1309923A - Thick chilli sauce and its making process - Google Patents
Thick chilli sauce and its making process Download PDFInfo
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- CN1309923A CN1309923A CN01106284A CN01106284A CN1309923A CN 1309923 A CN1309923 A CN 1309923A CN 01106284 A CN01106284 A CN 01106284A CN 01106284 A CN01106284 A CN 01106284A CN 1309923 A CN1309923 A CN 1309923A
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- sauce
- garlic
- peanut
- thick chilli
- dried shrimps
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Abstract
Thick chili sauce is produced with vegetable oil, fresh chili, shrimp meat, garlic, oyster sauce, sea food jam, bean jam, gourmet powder and peanut. The production process includes crushing fresh chili, shrimp meat, garlic and peeled peanut; stewing crushed fresh chili, shrimp meat, garlic and peeled peanut in vegetable oil heated to 50-70 deg.C, adding other material before further stewing for a total period of 30-40 min; and packing cooked thick chili sauce after separating out floating oil.
Description
The present invention relates to flavouring and flavouring manufacturing technology field, particularly a kind of thick chilli sauce and manufacture method.
The thick chilli sauce of Xiao Shouing mainly contains " Li Jin note mashed garlic thick chilli sauce ", " A Xiang mother-in-law's beef thick chilli sauce " and " old foster-father's thick chilli sauce " in the market, wherein " Li Jin note mashed garlic thick chilli sauce " is brewed into by capsicum, garlic, sugar, monosodium glutamate, starch and water, and shortcoming is that sauce is not bright, the shelf-life short, colour-darkening after solar radiation; " A Xiang mother-in-law's beef thick chilli sauce " is to be made by Minced Beef, capsicum, tomato, beans sauce, longan, monosodium glutamate and grating peanut, and shortcoming is that sauce is not bright, meat stuffing is easily fuel-displaced, mouthfeel is bad; " old foster-father's thick chilli sauce " is to be made by chilli, soybean, vegetable oil and monosodium glutamate, its shortcoming be sauce not bright, peppery, do not have aftertaste, mouthfeel bad.
The purpose of this invention is to provide a kind ofly have that sauce aquatic foods, perfume (or spice), bright in color, mouthfeel are good, the thick chilli sauce and the manufacture method of aftertaste long draft and long shelf-life.
The present invention is achieved in that the thick chilli sauce weight to produce 4000g is that its proportioning is; Vegetable oil 1500-2000g: bright capsicum 1000-1500g: dried shrimps 200-250g: garlic 200--300g: oyster sauce 400-600g: hoisin sauce 150-250g: beans sauce 100-200g: monosodium glutamate 20-40g: peanut 100-200g.
Its manufacture method is, get vegetable oil 1500-2000g: bright capsicum 1000-1500g: dried shrimps 200-250g: garlic 200-300g: oyster sauce 400-600g: hoisin sauce 150-250g: beans sauce 100-200g: monosodium glutamate 20-40g: peanut 100-200g is standby, it is characterized in that:
(1), the peanut of bright capsicum, dried shrimps, garlic and peeling is pulverized, required bright capsicum to be granular a, garlic and be a meter shape, dried shrimps and shelled peanut to be small rice grain big;
(2), after the vegetable oil heating, being warming up to 50-70 ℃, the peanut of pulverizing the bright capsicum in back, dried shrimps, garlic and peeling is put into oil cauldron boil;
(3), after bright capsicum, dried shrimps, garlic and peanut are brewed into 8 maturations after waiting to pulverize, put into other oyster sauce, hoisin sauce, beans sauce and monosodium glutamate, continue to boil;
(4), boil 30-40 minute after, when treating that thick chilli sauce is purplish red, stop heating, oil slick is separated, the ready-made thick chilli sauce of system is packed.
The thick chilli sauce of manufacturing with the inventive method has that sauce aquatic foods, perfume (or spice), bright in color, mouthfeel are good, the advantage of aftertaste long draft and long shelf-life.
The present invention will be further described below in conjunction with embodiment,
Embodiment 1;
Get vegetable oil 1500g: bright capsicum 1500g: dried shrimps 250g: garlic 200g: oyster sauce 600g: hoisin sauce 250g: beans sauce 100g: monosodium glutamate 40g: peanut 200g is standby:
(1), the peanut of bright capsicum, dried shrimps, garlic and peeling is pulverized, required bright capsicum to be graininess, garlic and be grain of rice shape, dried shrimps and shelled peanut to be small rice grain big;
(2), after the vegetable oil heating, being warming up to 70 ℃, the peanut of pulverizing the bright capsicum in back, dried shrimps, garlic and peeling is put into oil cauldron boil;
(3), after bright capsicum, dried shrimps, garlic and peanut are brewed into 8 maturations after waiting to pulverize, put into other oyster sauce, hoisin sauce, beans sauce and monosodium glutamate, continue to boil;
(4), boil 40 minutes after, when treating that thick chilli sauce is purplish red, stop heating, oil slick is separated, make thick chilli sauce 4000g, then the ready-made thick chilli sauce bottling of system, packing.
Embodiment 2;
Get vegetable oil 2000g: bright capsicum 1000g: dried shrimps 300g: garlic 300g: oyster sauce 600g: hoisin sauce 150g: beans sauce 200g: monosodium glutamate 20g: peanut 100g is standby:
(1), the peanut of bright capsicum, dried shrimps, garlic and peeling is pulverized, required bright capsicum to be graininess, garlic and be grain of rice shape, dried shrimps and shelled peanut to be small rice grain big;
(2), after the vegetable oil heating, being warming up to 50-70 ℃, the peanut of pulverizing the bright capsicum in back, dried shrimps, garlic and peeling is put into oil cauldron boil;
(3), after bright capsicum, dried shrimps, garlic and peanut are brewed into 8 maturations after waiting to pulverize, put into other oyster sauce, hoisin sauce, beans sauce and monosodium glutamate, continue to boil;
(4), boil 35 minutes after, when treating that thick chilli sauce is purplish red, stop heating, oil slick is separated, make thick chilli sauce 4000g, then the ready-made thick chilli sauce bottling of system, packing.
Embodiment 3;
Get vegetable oil 2000g: bright capsicum 1000g: dried shrimps 200g: garlic 200g: oyster sauce 400g: hoisin sauce 150g: beans sauce 200g: monosodium glutamate 20g: peanut 100g is standby:
(1), the peanut of bright capsicum, dried shrimps, garlic and peeling is pulverized, required bright capsicum to be graininess, garlic and be grain of rice shape, dried shrimps and shelled peanut to be small rice grain big;
(2), after the vegetable oil heating, being warming up to 50-70 ℃, the peanut of pulverizing the bright capsicum in back, dried shrimps, garlic and peeling is put into oil cauldron boil;
(3), after bright capsicum, dried shrimps, garlic and peanut are brewed into 8 maturations after waiting to pulverize, put into other oyster sauce, hoisin sauce, beans sauce and monosodium glutamate, continue to boil;
(4), boil 30-40 minute after, when treating that thick chilli sauce is purplish red, stop heating, oil slick is separated, make thick chilli sauce 4000g, then the ready-made thick chilli sauce bottling of system, packing.
Claims (2)
1, a kind of thick chilli sauce is characterized in that the thick chilli sauce weight to produce 4000g is that its proportioning is; Vegetable oil 1500-2000g: bright capsicum 1000-1500g: dried shrimps 200-250g: garlic 200--300g: oyster sauce 400-600g: hoisin sauce 150-250g: beans sauce 100-200g: monosodium glutamate 20-40g: peanut 100-200g.
2, a kind of manufacture method of thick chilli sauce, get vegetable oil 1500-2000g: bright capsicum 1000-1500g: dried shrimps 200-250g: garlic 200-300g: oyster sauce 400-600g: hoisin sauce 150-250g: beans sauce 100-200g: monosodium glutamate 20-40g: peanut 100-200g is standby, it is characterized in that:
(1), the peanut of bright capsicum, dried shrimps, garlic and peeling is pulverized, required bright capsicum to be graininess, garlic and be grain of rice shape, dried shrimps and shelled peanut to be small rice grain big;
(2), after the vegetable oil heating, being warming up to 50-70 ℃, the peanut of pulverizing the bright capsicum in back, dried shrimps, garlic and peeling is put into oil cauldron boil;
(3), after bright capsicum, dried shrimps, garlic and peanut are brewed into 8 maturations after waiting to pulverize, put into other oyster sauce, hoisin sauce, beans sauce and monosodium glutamate, continue to boil;
(4), boil 30-40 minute after, when treating that thick chilli sauce is purplish red, stop heating, oil slick is separated, the ready-made thick chilli sauce of system is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01106284A CN1119087C (en) | 2001-03-08 | 2001-03-08 | Thick chilli sauce and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01106284A CN1119087C (en) | 2001-03-08 | 2001-03-08 | Thick chilli sauce and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1309923A true CN1309923A (en) | 2001-08-29 |
| CN1119087C CN1119087C (en) | 2003-08-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01106284A Expired - Fee Related CN1119087C (en) | 2001-03-08 | 2001-03-08 | Thick chilli sauce and its making process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1119087C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057657B (en) * | 2007-05-30 | 2010-11-03 | 叶勇君 | Korean thick chilli paste and its preparing process |
| CN103844245A (en) * | 2014-02-21 | 2014-06-11 | 内蒙古正隆谷物食品有限公司 | Formula and preparation method of hot and spicy sauce |
| CN104223021A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor seafood sauce |
| CN104413388A (en) * | 2013-08-30 | 2015-03-18 | 东港市大兴食品有限公司 | Seafood sauce |
| CN104783109A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Seafood-flavour barbecue sauce and preparation method thereof |
| CN105029353A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Seafood chilli sauce and preparation method thereof |
| CN105919038A (en) * | 2016-05-20 | 2016-09-07 | 张日东 | Chili sauce and making method thereof |
| CN107439896A (en) * | 2017-08-23 | 2017-12-08 | 无为黄老头风味食品有限公司 | One kind fat-reducing skin care thick chilli sauce and preparation method thereof |
| CN107647360A (en) * | 2017-10-19 | 2018-02-02 | 旌德县三合绿色食品开发有限公司 | A kind of seafood taste peanut butter and preparation method thereof |
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
| CN109527517A (en) * | 2018-12-27 | 2019-03-29 | 耿祥见 | A kind of appetizing capsicum paste and its manufacture craft |
-
2001
- 2001-03-08 CN CN01106284A patent/CN1119087C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057657B (en) * | 2007-05-30 | 2010-11-03 | 叶勇君 | Korean thick chilli paste and its preparing process |
| CN104413388A (en) * | 2013-08-30 | 2015-03-18 | 东港市大兴食品有限公司 | Seafood sauce |
| CN103844245A (en) * | 2014-02-21 | 2014-06-11 | 内蒙古正隆谷物食品有限公司 | Formula and preparation method of hot and spicy sauce |
| CN104223021A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor seafood sauce |
| CN104783109A (en) * | 2015-05-17 | 2015-07-22 | 合肥寿保农副产品有限公司 | Seafood-flavour barbecue sauce and preparation method thereof |
| CN105029353A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Seafood chilli sauce and preparation method thereof |
| CN105919038A (en) * | 2016-05-20 | 2016-09-07 | 张日东 | Chili sauce and making method thereof |
| CN107439896A (en) * | 2017-08-23 | 2017-12-08 | 无为黄老头风味食品有限公司 | One kind fat-reducing skin care thick chilli sauce and preparation method thereof |
| CN107647360A (en) * | 2017-10-19 | 2018-02-02 | 旌德县三合绿色食品开发有限公司 | A kind of seafood taste peanut butter and preparation method thereof |
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
| CN109527517A (en) * | 2018-12-27 | 2019-03-29 | 耿祥见 | A kind of appetizing capsicum paste and its manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1119087C (en) | 2003-08-27 |
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