CN101744220A - Chilli sauce formula and preparation method thereof - Google Patents
Chilli sauce formula and preparation method thereof Download PDFInfo
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- CN101744220A CN101744220A CN200810182746A CN200810182746A CN101744220A CN 101744220 A CN101744220 A CN 101744220A CN 200810182746 A CN200810182746 A CN 200810182746A CN 200810182746 A CN200810182746 A CN 200810182746A CN 101744220 A CN101744220 A CN 101744220A
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Abstract
The invention provides a chilli sauce formula and preparation method thereof, relating to the condiment field. The existing chilli sauce has the disadvantages of single taste and lack of brilliance. The invention takes chilli, dry salted and fermented soya paste, boiled oil, white sugar, cooked peanut, ginger, aginomoto, salt and white spirit as raw materials, the chilli, cooked peanut and ginger are ground, the ground chilli is placed into a heating kettle to be dryly fired, and the ginger, dry salted and fermented soya paste, peanut, cooked white sesame seed, salt, aginomoto, white sugar, white spirit and boiled oil are sequentially added and stirred to be uniform, thus obtaining the chilli sauce. The chilli sauce made by the invention has the characteristics of ruddy and bright lustre, fragrance and good flavour, fine and smooth taste, full of nutrients and long quality guarantee period; and the method of the invention has available raw materials, low preparation cost and stable product quality.
Description
Technical field
The present invention relates to field of seasoning, relate in particular to a kind of chilli sauce formula and preparation method thereof.
Background technology
At present, along with improving constantly of living standards of the people, people become exquisite to the color, smell and taste of diet, and are especially also just more and more higher to the requirement of thick chilli sauce to flavouring.The primary raw material of tradition thick chilli sauce is a capsicum, exists the shortcoming that color and luster is not bright-coloured, taste is single, nutritive value is not high.And be " a kind of thick chilli sauce and preparation method thereof " with the approaching patent of the present invention in the prior art, the patent No. 01130235.6, thick chilli sauce primary raw material in the patent application prospectus is capsicum, the head of garlic, monosodium glutamate, chickens' extract, soy sauce, oil generation, rock sugar, fish sauce, antistaling agent, and raw material is fried through rubbing, doing, the reinforced finished product that makes.There is the problem that cost of material is higher, be of low nutritive value in this invention, and contained antistaling agent has side effect to human body.
Summary of the invention
The purpose of this invention is to provide a kind of lovely luster, mouthfeel good, be of high nutritive value, thick chilli sauce and preparation technology thereof that cost of material is low.
The technical scheme that realizes above-mentioned purpose is as follows:
This chilli sauce formula is as follows:
Capsicum 10-20 kilogram, dried yellow bean sauce 2-3.5 kilogram, edible vegetable oil 0.5-1.5 kilogram, white sugar 0.5-1.5 kilogram, ripe peanut 1-2 kilogram, ripe white sesameseed 1-1.5 kilogram, ginger 2-2.5 kilogram, monosodium glutamate 0.3-0.35 kilogram, salt 1-1.5 kilogram, liquor 0.1-0.25 kilogram.
Preparation method of the present invention in turn includes the following steps:
(1) capsicum is dried, ripe peanut, ginger are cleaned the back peeling, use the food pulverizer with capsicum, ripe peanut, that ginger rubs the back is standby, Tabasco and ginger juice after wherein rubbing all keep;
(2) the rubbing capsicum with step (1) gained places heating kettle, do to fry with high heat, constantly stirs in the heating process, steams to fifty percent until capsicum moisture and does, and doing the stir-fry time is 15-35 minute;
(3) in heating kettle, add the ginger that rubs, do with slow fire and fried 3-5 minute;
(4) in heating kettle, add dried yellow bean sauce, do with slow fire and fried 3-5 minute;
(5) add the ripe peanut that step (1) makes in heating kettle, other adds ripe white sesameseed, stirs evenly to do to fry 3-5 minute;
(6) in heating kettle, add edible vegetable oil, preheating 3-5 minute, standby;
(7) in heating kettle, add salt, monosodium glutamate, white sugar, liquor, mix thoroughly;
(8) in heating kettle, add the edible vegetable oil of step (6) gained, stir evenly and get product.
Ruddy vivid, the fragrant pungent of the thick chilli sauce color and luster that the present invention makes U.S., fine and smooth good to eat.
Raw material of the present invention conveniently is easy to get, and preparation cost is low.
The present invention also has the nutritious beneficial effect that does not contain antistaling agent, long shelf-life.
The specific embodiment
With embodiment the present invention is further explained below, but the present invention is not restricted to following embodiment.
Embodiment 1:
15 kilograms in capsicum, 3 kilograms of dried yellow bean sauce, 1 kilogram in edible vegetable oil, 1 kilogram of white sugar, 2 kilograms of ripe peanuts, 1.5 kilograms of ripe white sesameseeds, 2 kilograms in ginger, 0.3 kilogram of monosodium glutamate, 1 kilogram of salt, 0.15 kilogram of liquor.
(1) 15 kilograms of capsicums are dried, 2 kilograms of ripe peanuts, ginger are cleaned the back peeling for 2 kilograms, use the food pulverizer with capsicum, ripe peanut, that ginger rubs the back is standby, Tabasco and ginger juice after wherein rubbing all keep;
(2) the rubbing capsicum with step (1) gained places heating kettle for 15 kilograms, do to fry with high heat, constantly stirs in the heating process, steams to fifty percent until capsicum moisture and does, and doing the stir-fry time is 15 minutes;
(3) ginger that adding is rubbed in heating kettle is 2 kilograms, does with slow fire and fries 3 minutes;
(4) in heating kettle, add 3 kilograms of dried yellow bean sauce, do with slow fire and fried 3 minutes;
(5) add 2 kilograms of the ripe peanuts that step (1) makes in heating kettle, other adds 1.5 kilograms of ripe white sesameseeds, stirs evenly to do to fry 3 minutes;
(6) in heating kettle, add 1 kilogram of edible vegetable oil, preheating 3 minutes, standby;
(7) in heating kettle, add 1 kilogram of salt, 0.3 kilogram of monosodium glutamate, 1 kilogram of white sugar, 0.15 kilogram of liquor, mix thoroughly;
(8) in heating kettle, add 1 kilogram in the edible vegetable oil of step (6) gained, stir evenly and get product.
Embodiment 2:
20 kilograms in capsicum, 3.5 kilograms of dried yellow bean sauce, 1.5 kilograms in edible vegetable oil, 1.5 kilograms of white sugar, 2 kilograms of ripe peanuts, 1 kilogram of ripe white sesameseed, 2.5 kilograms in ginger, 0.35 kilogram of monosodium glutamate, 1.5 kilograms of salt, 0.25 kilogram of liquor.
(1) 20 kilograms of capsicums are dried, 2 kilograms of ripe peanuts, ginger are cleaned the back peeling for 2.5 kilograms, use the food pulverizer with capsicum, ripe peanut, that ginger rubs the back is standby, Tabasco and ginger juice after wherein rubbing all keep;
(2) the rubbing capsicum with step (1) gained places heating kettle for 20 kilograms, do to fry with high heat, constantly stirs in the heating process, steams to fifty percent until capsicum moisture and does, and doing the stir-fry time is 35 minutes;
(3) ginger that adding is rubbed in heating kettle is 2.5 kilograms, does with slow fire and fries 5 minutes;
(4) in heating kettle, add 3.5 kilograms of dried yellow bean sauce, do with slow fire and fried 5 minutes;
(5) add 2 kilograms of the ripe peanuts that step (1) makes in heating kettle, other adds 1 kilogram of ripe white sesameseed, stirs evenly to do to fry 5 minutes;
(6) in heating kettle, add 1.5 kilograms in edible vegetable oil, preheating 5 minutes, standby;
(7) in heating kettle, add 1.5 kilograms of salt, 0.35 kilogram of monosodium glutamate, 1.5 kilograms of white sugar, 0.25 kilogram of liquor, mix thoroughly;
(8) in heating kettle, add 1.5 kilograms in the edible vegetable oil of step (6) gained, stir evenly and get product.
Embodiment 3
Prescription is:
10 kilograms in capsicum, 2 kilograms of dried yellow bean sauce, 0.5 kilogram in edible vegetable oil, 0.5 kilogram of white sugar, 1 kilogram of ripe peanut, 1 kilogram of ripe white sesameseed, 2 kilograms in ginger, 0.3 kilogram of monosodium glutamate, 1 kilogram of salt, 0.1 kilogram of liquor.
The preparation method is:
(1) 10 kilograms of capsicums are dried, 1 kilogram of ripe peanut, ginger are cleaned the back peeling for 2 kilograms, use the food pulverizer with capsicum, ripe peanut, that ginger rubs the back is standby, Tabasco and ginger juice after wherein rubbing all keep;
(2) the rubbing capsicum with step (1) gained places heating kettle for 10 kilograms, do to fry with high heat, constantly stirs in the heating process, steams to fifty percent until capsicum moisture and does, and doing the stir-fry time is 30 minutes;
(3) ginger that adding is rubbed in heating kettle is 2 kilograms, does with slow fire and fries 5 minutes;
(4) in heating kettle, add 2 kilograms of dried yellow bean sauce, do with slow fire and fried 5 minutes;
(5) add 1 kilogram of the ripe peanut that step (1) makes in heating kettle, other adds 1 kilogram of ripe white sesameseed, stirs evenly to do to fry 5 minutes;
(6) in heating kettle, add 0.5 kilogram in edible vegetable oil, preheating 5 minutes, standby;
(7) in heating kettle, add 1 kilogram of salt, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of white sugar, 0.1 kilogram of liquor, mix thoroughly;
(8) in heating kettle, add the edible vegetable oil of step (6) gained, stir evenly and get product.
Claims (2)
1. thick chilli sauce, it is as follows to it is characterized by prescription: capsicum 10-20 kilogram, dried yellow bean sauce 2-3.5 kilogram, edible vegetable oil 0.5-1.5 kilogram, white sugar 0.5-1.5 kilogram, ripe peanut 1-2 kilogram, ripe white sesameseed 1-1.5 kilogram, ginger 2-2.5 kilogram, monosodium glutamate 0.3-0.35 kilogram, salt 1-1.5 kilogram, liquor 0.1-0.25 kilogram.
2. a kind of thick chilli sauce according to claim 1 is characterized by the preparation method and is made up of following steps:
(1) capsicum is dried, ripe peanut, ginger are cleaned the back peeling, use the food pulverizer that capsicum, ripe peanut, ginger are rubbed reserve, all keep with Tabasco and ginger juice after wherein rubbing;
(2) the rubbing capsicum with step (1) gained places heating kettle, do to fry with high heat, constantly stirs in the heating process, steams to fifty percent until capsicum moisture and does, and doing the stir-fry time is 15-35 minute;
(3) in heating kettle, add the ginger that rubs, do with slow fire and fried 3-5 minute;
(4) in heating kettle, add dried yellow bean sauce, do with slow fire and fried 3-5 minute;
(5) add the peanut of step (1) gained in heating kettle, other adds ripe white sesameseed, stirs evenly to do to fry 3-5 minute;
(6) in heating kettle, add edible vegetable oil, preheating 3-5 minute, standby;
(7) in heating kettle, add salt, monosodium glutamate, white sugar, liquor, mix thoroughly;
(8) in heating kettle, add the edible vegetable oil of step (6) gained, stir evenly and get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810182746A CN101744220A (en) | 2008-12-04 | 2008-12-04 | Chilli sauce formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810182746A CN101744220A (en) | 2008-12-04 | 2008-12-04 | Chilli sauce formula and preparation method thereof |
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| CN101744220A true CN101744220A (en) | 2010-06-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200810182746A Pending CN101744220A (en) | 2008-12-04 | 2008-12-04 | Chilli sauce formula and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273517A (en) * | 2014-10-29 | 2015-01-14 | 潘剑 | Chilli sauce and making method thereof |
| CN105077184A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Sour and hot flavored fresh chili sauce |
| CN105249418A (en) * | 2015-06-24 | 2016-01-20 | 中国热带农业科学院热带作物品种资源研究所 | Sharpleaf galangal fruit-oil-containing chilli sauce and preparation method thereof |
| CN106213431A (en) * | 2016-07-29 | 2016-12-14 | 兴平市秦绿食品有限公司 | A kind of oil capsicum flavouring agent and preparation method thereof |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
-
2008
- 2008-12-04 CN CN200810182746A patent/CN101744220A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273517A (en) * | 2014-10-29 | 2015-01-14 | 潘剑 | Chilli sauce and making method thereof |
| CN105249418A (en) * | 2015-06-24 | 2016-01-20 | 中国热带农业科学院热带作物品种资源研究所 | Sharpleaf galangal fruit-oil-containing chilli sauce and preparation method thereof |
| CN105077184A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Sour and hot flavored fresh chili sauce |
| CN105077184B (en) * | 2015-07-28 | 2017-11-14 | 山西三合成农副产品开发有限公司 | A kind of fresh chilli sauce of vinegar-pepper taste |
| CN106213431A (en) * | 2016-07-29 | 2016-12-14 | 兴平市秦绿食品有限公司 | A kind of oil capsicum flavouring agent and preparation method thereof |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
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