CN101669620A - Method for preparing fresh chilli sauce - Google Patents
Method for preparing fresh chilli sauce Download PDFInfo
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- CN101669620A CN101669620A CN200910190968A CN200910190968A CN101669620A CN 101669620 A CN101669620 A CN 101669620A CN 200910190968 A CN200910190968 A CN 200910190968A CN 200910190968 A CN200910190968 A CN 200910190968A CN 101669620 A CN101669620 A CN 101669620A
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Abstract
The invention discloses a method for preparing a fresh chilli sauce, the method prepares the fresh chilli sauce after carrying out the working procedures of smashing, pickling, fermenting, adding materials, stir-frying and the like on bullet-like chilli, the method specially emphasizes the time consumption for pickling the chilli and the heating degree and the time for stir-frying on the basis offully ensuring the taste of the chilli, and the prepared chilli sauce has the advantages of bright color, delicious taste and effects of appetizing and enhancing the appetite; meanwhile, the production process does not add any preservative and other artificial additives and is characterized by natural and green properties.
Description
Technical field
The present invention relates to a kind of preparation method of fresh chilli sauce.
Background technology
Green pepper belongs to Solanaceae, and annual or permanent vegetable originates in South America torrid zone, and China is imported in the Ming Dynasty.All there is production China various places, and are maximum with Sichuan, Chongqing, Hunan, Hubei output.All there is supply in the four seasons.
Thick chilli sauce is to be supported by fresh chilli, is that a kind of people generally like the condiment of going with rice or bread that eats, and it is nutritious, the bright perfume (or spice) of taste, has following effect specifically:
1. antipyretic-antalgic: the hot temperature of capsicum, can reduce body temperature by sweating, and alleviate myalgia, therefore have stronger antipyretic effect;
2. prevention canceration: the active ingredient capsicim of capsicum is a kind of polyphenoils, and it can stop the metabolism of cells involved, thereby stops the canceration process of cell tissue, reduces the incidence of cancer cell;
3. increase appetite, help digest: the fragrant pungent energy saliva stimulating that capsicum is strong and the secretion of gastric juice, increase appetite, promote intestines peristalsis, help digest;
4. lowering blood-fat and reducing weight: the capsicim that capsicum is contained, can promote the metabolism of fat, prevent that body fat from accumulating, help the lowering blood-fat and reducing weight diseases prevention.
Fresh chilli sauce is a kind of of thick chilli sauce, it is the seasoning good merchantable brand that liked by the people in the peppery areas of food such as river, Chongqing, Guizhou Province, after common method for making is simply eluriated fresh chilli, pickle with salt, stir fry in oil and form, its whole processing technology is comparatively simple, Production Time is of short duration, often can not fully guarantee the bright fragrant peppery refreshing original flavor of capsicum self, the stereovision of taste is not enough, and the thick chilli sauce of some sale has on the market often added artificial synthetic pigment and chemical preservative, the long-term edible healthy adverse influence of bringing to the people.
Summary of the invention
In view of this, the invention provides a kind of preparation method of fresh chilli sauce, strict processing technology, the delicious bright stereovision fragrant, taste of the thick chilli sauce that makes is abundant, has kept the tonic effect of natural health simultaneously.
The purpose of this invention is to provide a kind of preparation method of fresh chilli sauce, may further comprise the steps:
What 1) will screen does not freshly have the sub warhead capsicum of, bright in color after eluriating, and drains to put into disintegrating apparatus and be ground into the sauce shape;
2) capsicum that will be ground into the sauce shape is poured into respectively in watt cylinder, adds a cover after adding salt mix is even and pickles 9～12 hours, and is standby;
3) garbled new cadmium yellow mouth ginger is processed into fritter, draining after eluriating, the fragment that is broken into 2～4mm with disintegrating apparatus is standby;
4) it is even with the capsicum mix of pickling to take by weighing fragment, the salt of new cadmium yellow mouth ginger, thoroughly charge level is covered, and covers the flyproof cover, stores fermentation after covering glass steel cover again;
5) spontaneous fermentation by more than 6 months, treat fermenting-ripening after, the thick chilli sauce semi-finished product are standby after meat grinder is pulverized once more;
6) vegetable oil is burnt heat to 180 ℃～190 ℃ to pot, desalt and slowly pour into behind the water in the oil cauldron and constantly stir-fry pickling the thick chilli sauce drop of finishing, pick up counting when being covered with the base-material surface with thermal, and add specially fresh king monosodium glutamate, white sugar, zanthoxylum powder and fry to fragrance and overflow, stop to stir-fry when treating to present color and luster in the pot for bright green;
7) goods that frying is good are packed into and are added a cover in the heatproof container, are cooled to below 50 ℃ to get product.
Further, in step 2) in, be 100 in the weight portion of described capsicum, the weight portion of the salt that is used to pickle of adding is 80～90;
Further, in step 4), be 100 in the weight portion of described sub warhead capsicum, the weight portion of the new cadmium yellow mouth ginger of adding is 25～30; The weight portion of the salt that is used for mix that adds is 0.5～0.8;
Further, in step 6), be 100 in the half-finished weight portion of described thick chilli sauce, the weight portion that is used for the vegetable oil of frying is 22～30, and the weight portion of specially fresh king monosodium glutamate is 1～2, and the weight portion of white sugar is 1～2, and the weight portion of shelled peanut is 4～8;
Further, in step 6), be 100 in the half-finished weight portion of described thick chilli sauce, the weight portion that is used for the vegetable oil of frying is 27, and the weight portion of specially fresh king monosodium glutamate is 1, and the weight portion of white sugar is 1.5, and the weight portion of shelled peanut is 6;
Further, in the described step 1), the elutriation process of capsicum is that the capsicum after the screening is eluriated in three service sinks successively, cleans silt; Remove variegated capsicum and different foreign material, contain draining in the pail dustpan with leaking the silk wooden dipper, each service sink changes water once after eluriating three capsicums, must clean out the different foreign material at the bottom of the pond when changing water and silt is cleaned;
Further, in the described step 3), the elutriation process of new cadmium yellow mouth ginger is that the yellow mouthful ginger after the screening is eluriated in three service sinks successively, choosing is lived together the reason back and is eluriated three times, each service sink changes water once after eluriating three yellow mouthful ginger, must clean out the different foreign material at the bottom of the pond when changing water and silt is cleaned;
Further, the time of stir-frying in the described step 6) is 8～12 minutes.
The invention has the beneficial effects as follows:
1. thick chilli sauce of the present invention is to be made through the frying of pulverizing, pickle, ferment, feed in raw material by capsicum, fully guaranteeing on the basis of capsicum mouthfeel, also lay special stress on preserving hot pepper time, attenuation degree, the duration and degree of heating that stir-fries and stir-fry the time, vivid, the bright perfume (or spice) of making of taste of thick chilli sauce color and luster, have appetizing and orectic effect, simultaneously in manufacturing process, do not add any anticorrisive agent, have the characteristics of natural green;
2. in the technological process of the present invention, also paid special attention to the elutriation of capsicum and yellow mouthful ginger,, avoided entering of impurity to influence the taste of thick chilli sauce fully, guaranteed the natural health of food simultaneously by adopting the elutriation mode in three ponds three times;
3. the yellow mouthful of ginger of using among the present invention belongs to a kind of of ginger, and ginger nutritious comprises protein, multivitamin, carrotene, calcium, iron, phosphorus etc.Theory of traditional Chinese medical science thinks that it is longer than expelling cold, eliminating, preventing phlegm from forming and stopping coughing, again can warming middle energizer to arrest vomiting, detoxifcation, cards such as it is contrary to be usually used in clinically that treatment is caught cold and stomach cold is vomitted, have detoxicating, killing bacteria, anti-ageing, stimulate circulation, rouse oneself the stomach function, help digest, effect such as anti-cancer, an amount of yellow mouthful ginger is added in the thick chilli sauce of the present invention, makes not only that thick chilli sauce taste of the present invention is more delicious, the stereovision of taste horn of plenty more, also increased tonic effect of the present invention simultaneously.
Other advantages of the present invention, target, to set forth in the following description to a certain extent with feature, and to a certain extent,, perhaps can obtain instruction from the practice of the present invention based on being conspicuous to those skilled in the art to investigating hereinafter.Target of the present invention and other advantages can realize and obtain by following specification and claims.
The specific embodiment
Hereinafter with reference to accompanying drawing, the preferred embodiments of the present invention are described in detail.Should be appreciated that preferred embodiment only for the present invention is described, rather than in order to limit protection scope of the present invention.
Embodiment one
The preparation method of fresh chilli sauce of the present invention may further comprise the steps:
The fresh sub warhead capsicum that does not have handle, bright in color that 1) will screen is eluriated in three service sinks successively, cleans silt; Remove variegated capsicum and different foreign material, contain draining in the pail dustpan with leaking the silk wooden dipper, each service sink changes water once after eluriating three capsicums, must clean out the different foreign material at the bottom of the pond when changing water and silt is cleaned, and the capsicum after draining is put into disintegrating apparatus and is ground into the sauce shape;
2) capsicum that will be ground into the sauce shape is poured into respectively in watt cylinder, adds a cover after adding salt mix is even and pickles 9～12 hours, and is standby; Weight portion in described capsicum is 100, and the weight portion of the salt that is used to pickle of adding is 80～90;
3) garbled new cadmium yellow mouth ginger is processed into fritter, yellow mouthful ginger after the screening is eluriated in three service sinks successively, choosing is lived together the reason back and is eluriated three times, each service sink changes water once after eluriating three yellow mouthful ginger, must clean out the different foreign material at the bottom of the pond when changing water and silt is cleaned; Yellow mouthful ginger behind the draining is standby with the fragment that disintegrating apparatus is broken into 2～4mm;
4) it is even with the capsicum mix of pickling to take by weighing fragment, the salt of new cadmium yellow mouth ginger, thoroughly charge level is covered, and covers the flyproof cover, stores fermentation after covering glass steel cover again; Weight portion in described capsicum is 100, and the weight portion of the new cadmium yellow mouth ginger of adding is 25～30; The weight portion of the salt that is used for mix that adds is 0.5～0.8;
5) spontaneous fermentation by more than 6 months, treat fermenting-ripening after, the thick chilli sauce semi-finished product of this moment have intrinsic fragrance after the fragrant and capsicum fermentation of strong sauce, and the thick chilli sauce semi-finished product are standby after meat grinder is pulverized once more;
6) vegetable oil is burnt heat to 180 ℃～190 ℃ to pot, desalt and slowly pour into behind the water in the oil cauldron and constantly stir-fry pickling the thick chilli sauce drop of finishing, pick up counting when being covered with the base-material surface with thermal, and add specially fresh king monosodium glutamate, white sugar, zanthoxylum powder and fry to fragrance and overflow, stop to stir-fry when treating to present color and luster in the pot for bright green; In the half-finished weight portion of thick chilli sauce is 100, and the weight portion that is used for the vegetable oil of frying is 27, and the weight portion of specially fresh king monosodium glutamate is 1, and the weight portion of white sugar is 1.5, and the weight portion of shelled peanut is 6, and the time of stir-frying is about 8～12 minutes;
7) goods that frying is good are packed into and are added a cover in the heatproof container, are cooled to below 50 ℃ to get product.
Embodiment two
The preparation method of embodiment two is identical with embodiment one, just in preparation process, weight portion in the sub warhead green capsicum is 100, the weight portion that is used for the vegetable oil of frying is 25, the weight portion of specially fresh king monosodium glutamate is 1, and the weight portion of white sugar is 1, and the weight portion of shelled peanut is 4, the thick chilli sauce taste of making according to this proportioning is light slightly, is fit to like the crowd of plain taste to use.
Embodiment three
The preparation method of embodiment three is identical with embodiment one, just in preparation process, weight portion in the sub warhead green capsicum is 100, the weight portion of all the other various batchings is: the weight portion that is used for the vegetable oil of frying is 30, and the weight portion of specially fresh king monosodium glutamate is 2, and the weight portion of white sugar is 2, the weight portion of shelled peanut is 8, owing to strengthened the use component of relevant batching, according to the thick chilli sauce taste giving off a strong fragrance that embodiment three makes, the crowd that suitable taste is heavier is edible.
The thick chilli sauce color and luster of making according to preparation method of the present invention is vivid, the bright perfume (or spice) of taste, do not contain hazardous substance green health.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from the aim and the scope of the technical program, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (8)
1. the preparation method of fresh chilli sauce is characterized in that: may further comprise the steps:
What 1) will screen does not freshly have the sub warhead capsicum of, bright in color after eluriating, and drains to put into disintegrating apparatus and be ground into the sauce shape;
2) capsicum that will be ground into the sauce shape is poured into respectively in watt cylinder, adds a cover after adding salt mix is even and pickles 9～12 hours, and is standby;
3) garbled new cadmium yellow mouth ginger is processed into fritter, draining after eluriating, the fragment that is broken into 2～4mm with disintegrating apparatus is standby;
4) it is even with the capsicum mix of pickling to take by weighing fragment, the salt of new cadmium yellow mouth ginger, thoroughly charge level is covered, and covers the flyproof cover, stores fermentation after covering glass steel cover again;
5) spontaneous fermentation by more than 6 months, treat fermenting-ripening after, the thick chilli sauce semi-finished product are standby after meat grinder is pulverized once more;
6) vegetable oil is burnt heat to 180 ℃～190 ℃ to pot, desalt and slowly pour into behind the water in the oil cauldron and constantly stir-fry pickling the thick chilli sauce drop of finishing, pick up counting when being covered with the base-material surface with thermal, and add specially fresh king monosodium glutamate, white sugar, zanthoxylum powder and fry to fragrance and overflow, stop to stir-fry when treating to present color and luster in the pot for bright green;
7) goods that frying is good are packed into and are added a cover in the heatproof container, are cooled to below 50 ℃ to get product.
2. the preparation method of fresh chilli sauce according to claim 1 is characterized in that: in step 2) in, be 100 in the weight portion of described capsicum, the weight portion of the salt that is used to pickle of adding is 80～90.
3. the preparation method of fresh chilli sauce according to claim 1 is characterized in that: in step 4), be 100 in the weight portion of described capsicum, the weight portion of the new cadmium yellow mouth ginger of adding is 25～30; The weight portion of the salt that is used for mix that adds is 0.5～0.8.
4. the preparation method of fresh chilli sauce according to claim 1, it is characterized in that: in step 6), in the half-finished weight portion of described thick chilli sauce is 100, the weight portion that is used for the vegetable oil of frying is 22～30, the weight portion of specially fresh king monosodium glutamate is 1～2, the weight portion of white sugar is 1～2, and the weight portion of shelled peanut is 4～8.
5. the preparation method of fresh chilli sauce according to claim 4, it is characterized in that: in step 6), in the half-finished weight portion of described thick chilli sauce is 100, the weight portion that is used for the vegetable oil of frying is 27, the weight portion of specially fresh king monosodium glutamate is 1, the weight portion of white sugar is 1.5, and the weight portion of shelled peanut is 6.
6. the preparation method of fresh chilli sauce according to claim 1 is characterized in that: in the described step 1), the elutriation process of sub warhead capsicum is that the capsicum after the screening is eluriated in three service sinks successively, cleans silt; Remove variegated capsicum and different foreign material, contain draining in the pail dustpan with leaking the silk wooden dipper, each service sink changes water once after eluriating three capsicums, must clean out the different foreign material at the bottom of the pond when changing water and silt is cleaned.
7. the preparation method of fresh chilli sauce according to claim 1, it is characterized in that: in the described step 3), the elutriation process of new cadmium yellow mouth ginger is that the yellow mouthful ginger after the screening is eluriated in three service sinks successively, choosing is lived together the reason back and is eluriated three times, each service sink changes water once after eluriating three yellow mouthful ginger, must clean out the different foreign material at the bottom of the pond when changing water and silt is cleaned.
8. according to the preparation method of the described fresh chilli sauce of the arbitrary claim of claim 1, it is characterized in that: the time of stir-frying in the described step 6) is 8～12 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910190968A CN101669620B (en) | 2009-09-24 | 2009-09-24 | Method for preparing fresh chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910190968A CN101669620B (en) | 2009-09-24 | 2009-09-24 | Method for preparing fresh chilli sauce |
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| CN101669620A true CN101669620A (en) | 2010-03-17 |
| CN101669620B CN101669620B (en) | 2012-10-10 |
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| CN200910190968A Expired - Fee Related CN101669620B (en) | 2009-09-24 | 2009-09-24 | Method for preparing fresh chilli sauce |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599470A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Chili sauce |
| CN104489626A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process for chopped oily chili sauce |
| CN104970336A (en) * | 2014-04-01 | 2015-10-14 | 杨仕萍 | Special farmyard fresh chilli sauce and preparation method thereof |
| CN107865396A (en) * | 2017-12-16 | 2018-04-03 | 永州市顺康生态农业发展有限公司 | It is a kind of to cook special thick chilli sauce of Dong'an chicken and preparation method thereof |
| CN108013413A (en) * | 2017-11-30 | 2018-05-11 | 贵州明洋食品有限公司 | A kind of oil grain peppery production method and technique |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
| CN109527480A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of flavor grain capsicum and preparation method thereof |
| CN110250492A (en) * | 2019-07-22 | 2019-09-20 | 重庆饭遭殃食品有限公司 | A kind of glutinous rice cake green pepper sauce preparation for processing |
| CN113383942A (en) * | 2021-07-08 | 2021-09-14 | 北京为众亿业科技集团有限公司 | Fermented chili sauce and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599470A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Chili sauce |
| CN104970336A (en) * | 2014-04-01 | 2015-10-14 | 杨仕萍 | Special farmyard fresh chilli sauce and preparation method thereof |
| CN104489626A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process for chopped oily chili sauce |
| CN108013413A (en) * | 2017-11-30 | 2018-05-11 | 贵州明洋食品有限公司 | A kind of oil grain peppery production method and technique |
| CN107865396A (en) * | 2017-12-16 | 2018-04-03 | 永州市顺康生态农业发展有限公司 | It is a kind of to cook special thick chilli sauce of Dong'an chicken and preparation method thereof |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
| CN109527480A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of flavor grain capsicum and preparation method thereof |
| CN110250492A (en) * | 2019-07-22 | 2019-09-20 | 重庆饭遭殃食品有限公司 | A kind of glutinous rice cake green pepper sauce preparation for processing |
| CN113383942A (en) * | 2021-07-08 | 2021-09-14 | 北京为众亿业科技集团有限公司 | Fermented chili sauce and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101669620B (en) | 2012-10-10 |
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