CN101341969A

CN101341969A - Diced Chinese angelica pepper sauce and its processing method

Info

Publication number: CN101341969A
Application number: CNA2008103041826A
Authority: CN
Inventors: 宏程
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-08-26
Filing date: 2008-08-26
Publication date: 2009-01-14

Abstract

The invention relates to an angelica piece chili sauce and a processing method thereof. The components of the angelica block chili sauce according to a weight percentage are: dry pepper after being dipped into water, angelica pieces, cooked edible oil, zanthoxylum powder, ginger pieces, monosodium glutamate, salt and sugar. The processing method thereof is as follows: after selecting and flushing the dry pepper with a needed amount, blanching the dry pepper into the water with a temperature of 90 DEG C for one minute, then flushing again; arranging the dry pepper into a machine and cutting into the pepper pieces; cutting the angelica piece with a needed amount into pieces for spare; firstly adding 50 percent of the cooked edible oil with a needed amount into an oil boiler and heating to 180 DEG C; then adding the pepper pieces with a needed amount and cutting the angelica; after frying out fragrance, adding the rest 50 percent of cooked edible oil, the zanthoxylum powder, the ginger pieces, the sugar and the salt to carry out seasoning; after frying for 15 minutes, then adding the monosodium glutamate and uniformly mixing and stirring to manufacture the angelica piece chili sauce. The angelica piece chili sauce overcomes the defects of heavy taste and single nutrition component of the traditional angelica piece chili sauce and has the special nutrition component of angelical; the technique thereof is special and rich in nutrition; the angelica piece chili sauce is applicable for the crowds of various age period to eat.

Description

Diced Chinese angelica pepper sauce and processing method thereof

One, technical field

The present invention relates to the thick chilli sauce technical field, is a kind of diced Chinese angelica pepper sauce and processing method thereof.

Two, background technology

The thick chilli sauce of selling on the market all is that capsicum is broken into grume now, adds some flavouring and mixes, and its nutritional labeling is relatively more dull, the capsicum taste is heavier, and edible crowd is narrower, and fierce day by day market demand is difficult to meet competition.

Three, summary of the invention

The invention provides a kind of diced Chinese angelica pepper sauce and processing method thereof, overcome the defective that above-mentioned existing thick chilli sauce nutrition is dull, the capsicum taste is heavier.

One of technical scheme of the present invention is achieved in that a kind of diced Chinese angelica pepper sauce, it consists of by raw material weight percentage: 50% soaked after capsicum do, 5% Radix Angelicae Sinensis fourth, 20% ripe edible oil, 3.5% zanthoxylum powder, 5% Jiang Ding, 9% monosodium glutamate, 2.5% salt, 5% white sugar.

Two of technical scheme of the present invention is achieved in that a kind of processing method of diced Chinese angelica pepper sauce, it is undertaken by following step: the capsicum xeromenia of aequum is selected excessively, flushing, blanching is 1 minute in 90 degrees centigrade of water, flushing again, be cut into the capsicum fourth by machine then, the Radix Angelicae Sinensis fourth chopping of aequum is standby, earlier 50% of the ripe edible oil of requirement is added in the oil cauldron and be heated to 180 degrees centigrade, the capsicum fourth and the chopping Radix Angelicae Sinensis fourth that add requirement again, after frying out fragrance, again with surplus 50% ripe edible oil, zanthoxylum powder, Jiang Ding, white sugar, salt adding carrying out seasoning, after the frying 15 minutes, add the monosodium glutamate mixing and stirring again, make diced Chinese angelica pepper sauce.

The Radix Angelicae Sinensis fourth is warm in nature, and it is sweet, hot to distinguish the flavor of.Function cures mainly: enrich blood and invigorate blood circulation, menstruction regulating and pain relieving relaxes bowel.Be used for sallow, the dizzy palpitaition of the deficiency of blood, irregular menstruation, through closing dysmenorrhoea, asthenia cold abdominalgia, the dry constipation of intestines, arthralgia due to wind-dampness, injury from falling down, ulcer sores.

The present invention has overcome traditional thick chilli sauce taste and has weighed and the defective of nutritional labeling dullness, and contain unique Radix Angelicae Sinensis fourth nutritional labeling, the health-care efficacy that has kept Radix Angelicae Sinensis, its technology uniqueness, mouthfeel delicate fragrance, peppery degree are moderate, nutritious, the crowd who is applicable to all age group is edible, the market competitiveness of enhancing.

Five, the specific embodiment

The present invention is not subjected to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and actual conditions.

Below in conjunction with embodiment the present invention is further described:

Embodiment 1: this diced Chinese angelica pepper sauce consists of by raw material weight percentage: 50% soaked after capsicum do 5% Radix Angelicae Sinensis fourth, 20% ripe edible oil, 3.5% zanthoxylum powder, 5% Jiang Ding, 9% monosodium glutamate, 2.5% salt, 5% white sugar.

Embodiment 2: the processing method of this Radix Angelicae Sinensis fourth thick chilli sauce is: the capsicum xeromenia of aequum is selected excessively, flushing, blanching is 1 minute in 90 degrees centigrade of water, flushing again, be cut into the capsicum fourth by machine then, the Radix Angelicae Sinensis fourth chopping of aequum is standby, earlier 50% of the ripe edible oil of requirement is added in the oil cauldron and be heated to 180 degrees centigrade, the capsicum fourth and the chopping Radix Angelicae Sinensis fourth that add requirement again, after frying out fragrance, again with surplus 50% ripe edible oil, zanthoxylum powder, Jiang Ding, white sugar, salt adding carrying out seasoning, after the frying 15 minutes, add the monosodium glutamate mixing and stirring again, make diced Chinese angelica pepper sauce.

Above technical characterictic has constituted most preferred embodiment of the present invention, and it has stronger adaptability and best implementation result, can increase and decrease non-essential technical characterictic according to actual needs, and satisfies the demand of different situations.

Claims

1, a kind of diced Chinese angelica pepper sauce is characterized in that consisting of by raw material weight percentage: 50% soaked after capsicum do 5% Radix Angelicae Sinensis fourth, 20% ripe edible oil, 3.5% zanthoxylum powder, 5% Jiang Ding, 9% monosodium glutamate, 2.5% salt, 5% white sugar.

2, a kind of processing method of diced Chinese angelica pepper sauce according to claim 1, it is characterized in that being undertaken: the capsicum xeromenia of aequum is selected excessively by following step, flushing, blanching is 1 minute in 90 degrees centigrade of water, flushing again, be cut into the capsicum fourth by machine then, the Radix Angelicae Sinensis fourth chopping of aequum is standby, earlier 50% of the ripe edible oil of requirement is added in the oil cauldron and be heated to 180 degrees centigrade, the capsicum fourth and the chopping Radix Angelicae Sinensis fourth that add requirement again, after frying out fragrance, again with surplus 50% ripe edible oil, zanthoxylum powder, Jiang Ding, white sugar, seasoning is carried out in the salt adding, and frying is after 15 minutes, add the monosodium glutamate mixing and stirring again, make diced Chinese angelica pepper sauce.