CN101073401A - Formula of pepper bud thick chilli sauce and its production - Google Patents

Abstract

The invention is concerned with the compounding and the preparation technics of bunge prickly ash bud chili sauce, the main materials are: red chili, bunge prickly ash bud, fresh Chinese onion, fresh garlic, sesame, oil, sugar, salt, flavor essence, the technics is: (1) gets the bunge prickly ash bud to fliter, clean, drop and dry; (2) adds oil, heats up to the temperature of 80 centigrade to 120 centigrade; (3) adds Chinese onion; (4) adds garlic after 10 minutes to 20 minutes; (5) adds red chili, sesame and sugar after one and a half hours; (6) adds flavor essence after 40 minutes to 60 minutes; (7) mixes and gets out; (8) fills and sterilizes; (9) the finishing production put into box.

Description

The prescription of pepper bud thick chilli sauce and preparation technology

Technical field: the invention belongs to food or foodstuff technical field, relate in particular to a kind of preparation method of flavouring.

Background technology: Chinese prickly ash is widely used in the auxiliary material of various flavouring as condiment product important in people's daily life, but the pepper bud few people make inquiries.Pepper bud contains protein 87.3g for every kilogram, carbohydrate 21.1g, cellulose 15.8g, fatty 8.41g, carrotene 179.6mg, vitamin B1 .23mg, cholecalciferol 4.67 μ g.Secondly, the content of mineral matter element calcium, iron, phosphorus is respectively 933mg, 73mg, 1700mg, and contained 17 seed amino acid total amounts are 244.78g, account for 24.48%, wherein, glutamic acid, proline and serine content are the highest, account for 13.8%, 10.8% and 8.8% of total amino acid content respectively.Contained protein, fat, cellulose, calcium, iron, phosphorus etc. are respectively 5.8,2.1,2.6,11.7,4.4,10.4 times of mushroom in the Chinese prickly ash bud, and amino acid content is 13.9 times of fiddlehead.

Summary of the invention:

The object of the present invention is to provide a kind of prescription and preparation technology of pepper bud thick chilli sauce, make the present invention not only keep the original thick chilli sauce mouthfeel of fragrant thick chilli sauce, more increased the salubrious flavour of the peculiar spicy hot of pepper bud.

Technical scheme: prescription of the present invention is (weight ratio):

The bright shallot 9-13% of pimiento 10-13% pepper bud 12-15%

Fresh garlic 3-4.5% sesame 2-4% edible oil 43-47%

White granulated sugar 2-3.5% salt 4-7% monosodium glutamate 0.5-0.9%

Technology of the present invention is as follows:

1. get the pepper bud raw material, after filtration, impurity elimination, draining, oven dry;

2. after adding edible oil, heat to 80 ℃-120 ℃;

3. add bright shallot again;

4. add fresh garlic after 10-20 minute;

5. add pimiento, sesame, white granulated sugar after 1.5 hours;

6. add monosodium glutamate after 40-60 minute;

7. above-mentionedly all after stirring, boiling, take the dish out of the pot again;

8. can, sterilization;

9. finished product vanning.

Beneficial effect:

1, the present invention has not only kept the original thick chilli sauce mouthfeel of fragrant thick chilli sauce, has more increased the salubrious flavour of the peculiar spicy hot of pepper bud.

2, the present invention has that fragrance is good for the stomach, dispels rheumatism, the food therapy health effect of warming spleen and stomach for dispelling cold.

Claims (2)

1, a kind of prescription of pepper bud thick chilli sauce and preparation technology is characterized in that:

Prescription of the present invention is (weight ratio):

The bright shallot 9-13% of pimiento 10-13% pepper bud 12-15%

Fresh garlic 3-4.5% sesame 2-4% edible oil 43-47%

White granulated sugar 2-3.5% salt 4-7% monosodium glutamate 0.5-0.9%.

2, the prescription of pepper bud thick chilli sauce according to claim 1 and preparation technology is characterized in that:

Technology of the present invention is as follows:

1. get the pepper bud raw material, after filtration, impurity elimination, draining, oven dry;

2. after adding edible oil, heat to 80 ℃-120 ℃;

3. add bright shallot again;

4. add fresh garlic after 10-20 minute;

5. add pimiento, sesame, white granulated sugar after 1.5 hours;

6. add monosodium glutamate after 40-60 minute;

7. above-mentionedly all after stirring, boiling, take the dish out of the pot again;

8. can, sterilization;

9. finished product vanning.