CN1428098A - Hot pepper sauce and its production method - Google Patents
Hot pepper sauce and its production method Download PDFInfo
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- CN1428098A CN1428098A CN01130235A CN01130235A CN1428098A CN 1428098 A CN1428098 A CN 1428098A CN 01130235 A CN01130235 A CN 01130235A CN 01130235 A CN01130235 A CN 01130235A CN 1428098 A CN1428098 A CN 1428098A
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- sauce
- soy sauce
- garlic
- fish
- capsicum
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Abstract
The present invention relates to a pepper sauce with red bright color and palatefull fragrance and its preparation method. It is characterized by that its composition includes hot pepper, garlic, monosodium glutamate, chicken extract flavouring material, soy sauce, peanut oil, rock candy, fish sauce and fresh-keeping agent as raw material, in which the described soy sauce includes general sauce and specially-made sauce including black soy sauce and dark soy sauce. Its preparation method includes the following steps: (1). preparing pepper paste; (2) preparing garlic paste; (3) heating garlic paste to 120 deg.C, pouring the boiled garlic paste into container in which the pepper paste with 120 deg.C is held, uniformly stirring them and sealing for 1 hr. so as to obtain the invented pepper sauce.
Description
Technical field
The present invention relates to flavouring and preparation method thereof, specifically, it is vivid ruddy to relate to a kind of color and luster, thick chilli sauce of the strong strange perfume (or spice) of taste and preparation method thereof.
Background technology
At present, fast development along with national economy, improving constantly of living standards of the people, people are more and more higher to the requirement of flavouring, especially more and more exquisite to the requirement of thick chilli sauce, thereupon, occur and various thick chilli sauce on the market, A Xiang mother-in-law's thick chilli sauce is wherein arranged, the Kawasaki thick chilli sauce, thick broad-bean sauce etc., their each have their own characteristics, its flavor is had nothing in common with each other, each producer that makes thick chilli sauce all tries every possible means and produces the thick chilli sauce product that has oneself characteristic, but thick chilli sauce is not in the market had a look, fragrant, therefore flavor, can not satisfy the demand of current people to the cuisines taste.
Summary of the invention and specific embodiment
Technical problem to be solved by this invention is to provide a kind of thick chilli sauce and preparation method thereof, and the thick chilli sauce color and luster of producing is vivid ruddy, and the strong strange perfume (or spice) of taste is to satisfy the demand of current people to the cuisines taste.
Technical problem of the present invention realizes by following technical scheme: a kind of thick chilli sauce is characterized in that comprise capsicum, the head of garlic, monosodium glutamate, chickens' extract, soy sauce, oil generation, rock sugar, fish sauce and antistaling agent raw material, the quality of described each raw material (Kg) proportioning is:
Capsicum 5.0 heads of garlic 4.0 monosodium glutamates 0.3
Chickens' extract 0.2 soy sauce 7.5 oil generation 1.0
Rock sugar 0.2 fish sauce 0.2 antistaling agent 0.3.
Aforesaid thick chilli sauce is characterized in that, described soy sauce comprises common soy sauce and special soy sauce, and described special soy sauce comprises light soy sauce, dark soy sauce, fish sauce, delicious sauce, chickens' extract, rock sugar, monosodium glutamate and salt water dried fish raw material; Wherein:
1) described common soy sauce and special quality of soy sauce (Kg) proportioning are:
Common soy sauce 5.0 special soy sauce 2.5;
2) quality of each raw material of described special soy sauce (g) proportioning is:
Light soy sauce 500 dark soy sauce 500 fish sauces 200
Delicious sauce 200 chickens' extracts 300 rock sugar 250
Monosodium glutamate 150 salt water dried fish 150.
Aforesaid thick chilli sauce is characterized in that, described delicious sauce comprises water, salt, wheat, white granulated sugar, acid, burnt sugar coloring, glucose, flavoring agent and spices.
A kind of preparation method of chili paste is characterized in that, step is as follows:
1) capsicum Rong's preparation
1. select a big full capsicum, with its wiped clean;
2. with its chopping, its fragment size is 3CM, places container;
That does not 3. stop on intense fire stirs, and fry to do, and becomes golden yellow to color, and the stir-fry time was approximately about 20 minutes;
4. pour oil generation into, quick-fried is until giving out fragrance;
5. add soy sauce, monosodium glutamate, chickens' extract, rock sugar, fish sauce and antistaling agent boil, and reach 120 ℃ until temperature and get final product;
The quality of each raw material (Kg) proportioning is as mentioned above:
Capsicum 5 oil generation 1 soy sauce 7.5 monosodium glutamates 0.3
Chickens' extract 0.2 rock sugar 0.2 fish sauce 0.2 antistaling agent 0.3;
2) preparation of garlic solvent
1. select a big full head of garlic,, clean its peeling;
2. with its chopping, its fragment size is 3CM, places container;
3. add monosodium glutamate;
4. boil to 120 ℃ with big fire and get final product; The quality of the described head of garlic and monosodium glutamate (Kg) proportioning is: the head of garlic 4 monosodium glutamates 0.3;
3) will boil to 120 ℃ garlic solvent and pour in the container that fills capsicum Rong that temperature reaches 120 ℃, stir, and seal 1 hour and get final product.
Realize thick chilli sauce of the present invention and preparation method thereof, have following advantage: the thick chilli sauce color and luster that makes is vivid ruddy, and the strong strange perfume (or spice) of taste has peppery and do not choke when edible, oily but not greasy sensation, and edible back as the century-old vintage wine of drink are enjoyed endless aftertastes.
The invention will be further described below in conjunction with embodiment:
1) capsicum Rong's preparation
1. select a big full capsicum 5KG, with its wiped clean;
2. with its chopping, its fragment size is 3CM, places container;
That does not 3. stop on intense fire stirs, and fry to do, and becomes golden yellow, stir-fry to color
Time was approximately about 20 minutes;
4. pour oil generation 1Kg into, quick-fried is until giving out fragrance;
5. add common soy sauce 5Kg, special soy sauce 2.5Kg, monosodium glutamate 0.3Kg, chickens' extract 0.2Kg, rock sugar 0.2Kg, fish sauce 0.2Kg and antistaling agent 0.3Kg, boil, reach 120 ℃ until temperature and get final product.
2) preparation of garlic solvent
1. select a big full head of garlic 4Kg,, clean its peeling;
2. with its chopping, its fragment size is 3CM, places container;
3. add monosodium glutamate 0.3Kg;
4. boil to 120 ℃ with big fire and get final product.
3) will boil to 120 ℃ garlic solvent and pour in the container that fills capsicum Rong that temperature reaches 120 ℃, stir, and seal 1 hour and promptly get thick chilli sauce of the present invention.
Claims (4)
1, a kind of thick chilli sauce is characterized in that, comprises capsicum, the head of garlic, monosodium glutamate, chickens' extract, soy sauce, oil generation, rock sugar, fish sauce and antistaling agent raw material, and the quality of described each raw material (Kg) proportioning is:
Capsicum 5.0 heads of garlic 4.0 monosodium glutamates 0.3
Chickens' extract 0.2 soy sauce 7.5 oil generation 1.0
Rock sugar 0.2 fish sauce 0.2 antistaling agent 0.3.
2, thick chilli sauce according to claim 1 is characterized in that, described soy sauce comprises common soy sauce and special soy sauce, and described special soy sauce comprises light soy sauce, dark soy sauce, fish sauce, delicious sauce, chickens' extract, rock sugar, monosodium glutamate and salt water dried fish raw material; Wherein:
1) described common soy sauce and special quality of soy sauce (Kg) proportioning are:
Common soy sauce 5.0 special soy sauce 2.5;
2) quality of each raw material of described special soy sauce (g) proportioning is:
Light soy sauce 500 dark soy sauce 500 fish sauces 200
Delicious sauce 200 chickens' extracts 300 rock sugar 250
Monosodium glutamate 150 salt water dried fish 150.
3, thick chilli sauce according to claim 2 is characterized in that, described delicious sauce comprises water, salt, wheat, white granulated sugar, acid, burnt sugar coloring, glucose, flavoring agent and spices.
4, a kind of preparation method of chili paste is characterized in that, step is as follows:
1) capsicum Rong's preparation
1. select a big full capsicum, with its wiped clean;
2. with its chopping, its fragment size is 3CM, places container;
That does not 3. stop on intense fire stirs, and fry to do, and becomes golden yellow, stir-fry to color
Time was approximately about 20 minutes;
4. pour oil generation into, quick-fried is until giving out fragrance;
5. add soy sauce, monosodium glutamate, chickens' extract, rock sugar, fish sauce and antistaling agent boil, and reach 120 ℃ until temperature and get final product;
The quality of each raw material (Kg) proportioning is as mentioned above:
Capsicum 5 oil generation 1 soy sauce 7.5 monosodium glutamates 0.3 chickens' extract 0.2
Rock sugar 0.2 fish sauce 0.2 antistaling agent 0.3;
2) preparation of garlic solvent
1. select a big full head of garlic,, clean its peeling;
2. with its chopping, its fragment size is 3CM, places container;
3. add monosodium glutamate;
4. boil to 120 ℃ with big fire and get final product;
The quality of the described head of garlic and monosodium glutamate (Kg) proportioning is:
The head of garlic 4 monosodium glutamates 0.3;
3) will boil to 120 ℃ garlic solvent and pour in the container that fills capsicum Rong that temperature reaches 120 ℃, stir, and seal 1 hour and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01130235A CN1428098A (en) | 2001-12-28 | 2001-12-28 | Hot pepper sauce and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01130235A CN1428098A (en) | 2001-12-28 | 2001-12-28 | Hot pepper sauce and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1428098A true CN1428098A (en) | 2003-07-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01130235A Pending CN1428098A (en) | 2001-12-28 | 2001-12-28 | Hot pepper sauce and its production method |
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| CN (1) | CN1428098A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100370920C (en) * | 2004-08-09 | 2008-02-27 | 金松亭 | Spicy chicken essence seasoning and method for preparing the same |
| CN103932126A (en) * | 2014-03-18 | 2014-07-23 | 无为县老兵坛子食品有限公司 | Capsicum frutescens production formula |
| CN104223006A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh chilli sauce and preparation method |
| CN107373607A (en) * | 2017-07-07 | 2017-11-24 | 广东海宝罐头食品有限公司 | A kind of delicate flavour tuna thick chilli sauce and preparation method thereof |
-
2001
- 2001-12-28 CN CN01130235A patent/CN1428098A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100370920C (en) * | 2004-08-09 | 2008-02-27 | 金松亭 | Spicy chicken essence seasoning and method for preparing the same |
| CN104223006A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh chilli sauce and preparation method |
| CN104223006B (en) * | 2013-06-13 | 2016-04-06 | 汤阴县长城春饭店 | A kind of fresh chilli sauce and preparation method thereof |
| CN103932126A (en) * | 2014-03-18 | 2014-07-23 | 无为县老兵坛子食品有限公司 | Capsicum frutescens production formula |
| CN103932126B (en) * | 2014-03-18 | 2016-03-30 | 无为县老兵坛子食品有限公司 | A kind of factory formula of hot millet |
| CN107373607A (en) * | 2017-07-07 | 2017-11-24 | 广东海宝罐头食品有限公司 | A kind of delicate flavour tuna thick chilli sauce and preparation method thereof |
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