CN101816411A - Method for preparing bioactive chilli sauce - Google Patents
Method for preparing bioactive chilli sauce Download PDFInfo
- Publication number
- CN101816411A CN101816411A CN201010173378A CN201010173378A CN101816411A CN 101816411 A CN101816411 A CN 101816411A CN 201010173378 A CN201010173378 A CN 201010173378A CN 201010173378 A CN201010173378 A CN 201010173378A CN 101816411 A CN101816411 A CN 101816411A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- ginger
- parts
- fermented
- minute
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 49
- 230000000975 bioactive effect Effects 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 13
- 240000004160 Capsicum annuum Species 0.000 title abstract 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 26
- 240000002234 Allium sativum Species 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000004611 garlic Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 241000234282 Allium Species 0.000 claims abstract description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 23
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 63
- 235000002566 Capsicum Nutrition 0.000 claims description 46
- 239000001390 capsicum minimum Substances 0.000 claims description 39
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 235000019486 Sunflower oil Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 239000002600 sunflower oil Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 3
- 235000020238 sunflower seed Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 16
- 239000000047 product Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 10
- 241000193155 Clostridium botulinum Species 0.000 description 9
- 238000011049 filling Methods 0.000 description 7
- 235000005135 Micromeria juliana Nutrition 0.000 description 6
- 241000246354 Satureja Species 0.000 description 6
- 235000007315 Satureja hortensis Nutrition 0.000 description 6
- 239000002253 acid Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing bioactive chilli sauce. The bioactive chilli sauce is prepared by mixing salt, gourmet powder, chilli fermented by lactic acid bacteria and sugar, ginger, garlic, onion and soybean paste fried with sunflower seed oil. The preparation process comprises the following steps of: pulping a chilli raw material, and inoculating lactic acid bacteria for fermentation; weighting the fermented chilli, sunflower seed oil, white granulated sugar, ginger, garlic, onion, soybean paste, gourmet powder and edible salt raw materials in a certain ratio; and frying the sugar, the ginger, the garlic, the onion and the soybean paste with the oil, and then adding the pulped fermented chilli, the salt and the gourmet powder, wherein the raw materials fried with the oil also can be added with carrot. The bioactive chilli sauce product prepared by the method has the characteristics of mild peppery taste, suitable sour and sweet taste, aromatic flavor, and mild and long aftertaste, has good quality, good color, aroma and taste, does not contain any non-natural components, is safe and healthy for eating and suitable for industrial production, and has good economic and social benefits.
Description
Technical field
The present invention relates to the preparation method of flavouring, belong to the preparation method of appetizing food, especially relate to the preparation method of the thick chilli sauce that a kind of capsicum prepares through fermentation.
Background technology
Capsicum is as vegetables and the history of existing centuries of flavouring, and the people in the whole world nearly 1/4th is often edible, and people from India claims that capsicum is " a red beefsteak "; The Mexican is considered as state's food with capsicum.In China, capsicum all is very important flavouring in many areas, even does not have it just can't go with rice, visible people's doting on it.Capsicim (main component of capsicum pungent) is a most important composition in the capsicum, and it can be wriggled by stimulating gastrointestinal, promotes digestive juice secretion, suppresses the fermentation of abnormal bacterial in the enteron aisle.Eliminate the pneumatosis in the intestines, the capsicum that eats can increase appetite, promotes digestive function.Capsicim can also stimulate circulation, and makes palpitating speed, blood vessel dilatation, performance such as alleviate hands and feet coolness, be afraid of cold.Except edible and medical value, capsicum also has effects such as antiobesity action, protective effect on cancer risk, prevention cardiovascular and cerebrovascular disease.The research and development of chilli food more and more are subjected to people's favor.
Present existing thick chilli sauce kind is more, but fermented type thick chilli sauce product category rareness, and existing variety and quality level and industrialization level are low.Fermented capsicum product on the market mainly extends the shelf life by the method for adding a large amount of anticorrisive agents and high salt, though some fermented capsicum product is liked as cutting the people that experience such as capsicum, consumption figure is also very big, but its many nutrition and flavor substance aroma compounds such as trace element, vitamin and alkanes, alkene class, alcohols, aldehydes, acids, ester class, ketone such as () calcium ions in pickled and desalination processes all can run off in a large number, and its security and nutritive value are troubling.Simultaneously, the scarlet inadequately gloss of existing fermented capsicum color and luster, form is rarer, and fermentation fragrance is relatively poor, and smell harmony is relatively poor.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of can production can make product have the method for the bioactive chilli sauce of longer shelf-life when guaranteeing less salt and not adding any chemical preservative.It is short that another problem that this method solves simultaneously provides fermentation time, produces and be not subjected to seasonal effect, fermentation controllability bioactive chilli sauce good, that be difficult for producing living contaminants and thalline the toxin remains.And overcome the scarlet inadequately gloss of bioactive chilli sauce color and luster in the prior art, and form is rarer, and fermentation fragrance is relatively poor, and the relatively poor shortcoming of smell harmony.
The technology of the present invention problem is to implement by following technical scheme:
A kind of preparing bioactive chilli sauce may further comprise the steps:
Earlier sugar is poured in the sunflower oil, being heated to 50-90 ℃ endured 2-3 minute, need during this time constantly to stir, be warming up to 120-140 ℃ then, put into ginger, garlic, onion, soya sauce successively, whenever add a kind of material and all want 120-140 ℃ to endure and added down a kind of material in 1 minute again, endure Deng soya sauce 120-140 ℃ and to put into capsicum after 2-3 minute, endured 3-5 minute for 120-140 ℃, add salt and monosodium glutamate at last, can, sterilization, cooling get final product;
Its raw materials used kind and quality proportioning thereof are:
Fermented capsicum 80-120 part
Capsicum sunflower oil 15-25 part
White granulated sugar 2-4 part
Ginger 9-11 part
Garlic 19-21 part
Onion 19-21 part
Soya sauce 39-41 part
Monosodium glutamate 1-3 part
Salt 2-4 part.
Product the best that raw materials used kind and quality proportioning thereof obtain when following:
100 parts of fermented capsicums
20 parts of capsicum sunflower oils
3 parts of white granulated sugars
10 parts of ginger
20 parts in garlic
20 parts of onions
40 parts of soya sauces
2 parts of monosodium glutamates
3 parts of salt.
Described capsicum through lactobacillus-fermented is to break into slurry by capsicum, and the inoculating lactic acid bacterium inoculum concentration is 2-3%, and (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ of fermentations 20-25 hour are taken out then and are placed on 20 ℃ and place down and carried out afterripening fermentation in 16-20 hour and be prepared from.
Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillus bulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
The raw material of the described usefulness system of stirring fry in oil also can add 11-13 part carrot, and after putting into ginger, garlic, onion, soya sauce successively, this carrot wants 120-140 ℃ to endure 1 minute.
Described carrot is to have carried out following pretreated carrot earlier before with the system of stirring fry in oil: carrot is cut into thin slice about 3mm, puts into boiling water then and boil to softening, change the usefulness that homogenate in the refiner is equipped with frying again over to.
The pH value of the fermented capsicum of producing according to method provided by the invention be 3.5-4.2, and the pH value of fresh chilli is 6-7, from the angle of food security and human health, as long as be divided into acidity (≤4.6) and hang down acidity (＞4.6) two classes.This is that habit according to clostridium botulinum decides.The low acidity food that seals in packing container provides a growth to clostridium botulinum and has produced the ecotopia of poison.Clostridium botulinum can produce fatal creotoxin in the process of growth.Because clostridium botulinum is very harmful to human beings'health, so the can producer must guarantee to kill this bacterium.Evidence, clostridium botulinum just can not grown in pH≤4.8 o'clock (just not can produce toxin) yet, and in pH≤4.6 o'clock, its gemma is subjected to strong inhibition, so pH4.6 is confirmed as the line of demarcation of low acidity food and acid food.In addition, scientific research also proves.So, be that the low acidity food of object bacterium is pH＞4.6 by delimitation with the clostridium botulinum.Thereby all pH values all must be accepted based on the desired minimum heat treatment amount of clostridium botulinum hear resistance greater than 4.6 food.Under the acid condition of pH≤4.6, clostridium botulinum can not grow, and other multiple spore-producing bacterium, yeast and mould then may be caused ruining of food.Generally speaking, the hear resistance of these microorganisms is far below clostridium botulinum, and dimension does not need high-intensity heat treatment process like this.Thus: if product pH≤4.6 we just we can say the antisepsis and sterilization burden of alleviating product, carry out anticorrosionly in conjunction with the heating in vacuum sterilization, make product in the shelf-life of reducing salinity greatly and not adding assurance product under the principle of any chemical preservative.
It is long that the finished product of producing with this method has aromatic flavour, and pungent is soft agreeable to the taste, reaches the not effect of the peppery heart of peppery mouth, and comparing at aspects such as color, shape and quality stability, security, controllabilitys with traditional fermented type thick chilli sauce all has qualitative leap.(seeing Table 1)
Table 1 thick chilli sauce subjective appreciation standard scale
In the raw material of the present invention, garlic and ginger are natural antiseptic agents, both can be effectively anticorrosion, guaranteed the security of food, and be again indispensable flavoring, increased flavor quality.The adding method of raw material carrot is removed the peculiar smell of carrot, the carrot of Tian Jiaing quality softness not only simultaneously, and, therefore have effects such as anti-oxidant and anticancer because carrot contains abundant carrotene.
The special boiling method of white granulated sugar not only can be regulated sugar-acid ratio, and the caramel fragrance of its generation and caramel colorant have more increased the color, smell and taste of product.But definite both energy savings of heat filling method of the present invention and can amount, the heat demand amount of reduction sterilization can guarantee the jar that do not rise again, can effectively control the generation of skin product oxidizing brown stain simultaneously, makes product that good exterior quality be arranged.
The drawback of elder generation's batch mixing after fermentation is: because the adding of salt, sauce, wet goods flavoring increases microbial cell osmotic pressure, ferment effect is poor, and in addition, fermentation gas can't thoroughly be eliminated, not only give canned agency's difficulty, and the existence of gas makes also bactericidal effect reduce.The present invention has taked the innovative technology of first fermentation back batch mixing, has overcome above-mentioned drawback.
The specific embodiment
Below concrete embodiment the present invention is described in further detail, but the protection domain of this law invention is not limited to this.
Embodiment 1
1) 80 kilograms of capsicums are broken into slurry, inoculate lactic acid bacteria, inoculum concentration is that 3% (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ fermented 20 hours, placed under taking-up is placed on 20 ℃ then and carried out afterripening fermentation in 20 hours.Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillusbulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
2) earlier 2 kilograms of sugar are poured in 15 kilograms of sunflower oils, being heated to 90 ℃ endured 2 minutes, sugared variable color and savory this moment, during need constantly to stir, be warming up to 140 ℃ then, put into 9 kilograms of ginger, 21 kilograms of garlics, 19 kilograms of onions, 41 kilograms of soya sauces successively, whenever add a kind of material and all want 140 ℃ to endure and added down a kind of material in 1 minute again, wait 140 ℃ of soya sauces to endure and put into fermented capsicum after 2-3 minute, endured 3-5 minute for 140 ℃, add 2 kilograms of salt and 3 kilograms of monosodium glutamates at last
3) mixes with sugar, ginger, garlic, onion, soya sauce with the system of stirring fry in oil with salt, monosodium glutamate with through the capsicum of lactobacillus-fermented, through hot filling, boiling water bath sterilization 15-20min cools off promptly.
Embodiment 2
1) 120 kilograms of capsicums are broken into slurry, inoculate lactic acid bacteria, inoculum concentration is that 2% (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ fermented 25 hours, placed under taking-up is placed on 20 ℃ then and carried out afterripening fermentation in 16 hours.Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillusbulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
2) earlier 4 kilograms of sugar are poured in 25 kilograms of sunflower oils, being heated to 50 ℃ endured 2-3 minute, sugared variable color and savory this moment, during need constantly to stir, be warming up to 120 ℃ then, put into 11 kilograms of ginger, 19 kilograms of garlics, 21 kilograms of onions, 39 kilograms of soya sauces successively, whenever add a kind of material and all want 120 to endure and added down a kind of material in 1 minute again, wait soya sauce 120 to endure and put into capsicum after 2-3 minute, 120 endured 3-5 minute, add 4 kilograms of salt and 1 kilogram of monosodium glutamate at last
3) mixes with sugar, ginger, garlic, onion, soya sauce with the system of stirring fry in oil with salt, monosodium glutamate with through the capsicum of lactobacillus-fermented, through hot filling, boiling water bath sterilization 15-20min cools off promptly.
Embodiment 3
1) the double centner capsicum is broken into slurry, inoculate lactic acid bacteria, inoculum concentration is that 2.8% (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ fermented 23 hours, placed under taking-up is placed on 20 ℃ then and carried out afterripening fermentation in 19 hours.Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillusbulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
2) earlier 3 kilograms of sugar are poured in 20 kilograms of sunflower oils, being heated to 70 ℃ endured 2-3 minute, sugared variable color and savory this moment, during need constantly to stir, be warming up to 130 ℃ then, put into 10 kilograms of ginger, 20 kilograms of garlics, 20 kilograms of onions, 40 kilograms of soya sauces successively, whenever add a kind of material and all want 130 ℃ to endure and added down a kind of material in 1 minute again, wait 130 ℃ of soya sauces to endure and put into capsicum after 2-3 minute, endured 3-5 minute for 130 ℃, add 3 kilograms of salt and 2 kilograms of monosodium glutamates at last
3) mixes with sugar, ginger, garlic, onion, soya sauce with the system of stirring fry in oil with salt, monosodium glutamate with through the capsicum of lactobacillus-fermented, through hot filling, boiling water bath sterilization 15-20min cools off promptly.
Embodiment 4
1) 90 kilograms of capsicums are broken into slurry, inoculate lactic acid bacteria, inoculum concentration is that 3% (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ fermented 22 hours, placed under taking-up is placed on 20 ℃ then and carried out afterripening fermentation in 17 hours.Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillusbulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
2) 11 kilograms of carrots are cut into the thin slice of 3mm, put into boiling water then and boil to softening, change the usefulness that homogenate in the refiner is equipped with frying again over to.
3) earlier 4 kilograms of sugar are poured in 17 kilograms of sunflower oils, be heated to 85 ℃ and endured 2-3 minute, sugared variable color and savory this moment, during need constantly to stir, be warming up to 130 ℃ then, put into 9 kilograms of ginger, 21 kilograms of garlics, 19 kilograms of onions, 41 kilograms of soya sauces successively, whenever add a kind of material and all will endure and added down a kind of material in 1 minute again, wait soya sauce to endure and put into pretreated carrot after 2-3 minute, endured 1 minute, put into capsicum again, endured 3-5 minute, add 2 kilograms of salt and 3 kilograms of monosodium glutamates at last.
4) mixes with sugar, ginger, garlic, onion, soya sauce with the system of stirring fry in oil with salt, monosodium glutamate with through the capsicum of lactobacillus-fermented, through hot filling, boiling water bath sterilization 15-20min cools off promptly.
Embodiment 5
1) 120 kilograms of capsicums are broken into slurry, inoculate lactic acid bacteria, inoculum concentration is that 2% (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ fermented 24 hours, placed under taking-up is placed on 20 ℃ then and carried out afterripening fermentation in 16-20 hour.Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillusbulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
2) 13 kilograms of carrots are cut into the thin slice of 3mm, put into boiling water then and boil to softening, change the usefulness that homogenate in the refiner is equipped with frying again over to.
3) earlier the 2-4 kilograms of sugar is poured in the 15-25 kilogram sunflower oil, be heated to 50-90 ℃ and endured 2-3 minute, sugared variable color and savory this moment, during need constantly to stir, be warming up to 125 ℃ then, put into 11 kilograms of ginger, 19 kilograms of garlics, 21 kilograms of onions, 39 kilograms of soya sauces successively, whenever add a kind of material and all will endure and added down a kind of material in 1 minute again, wait soya sauce to endure and put into pretreated carrot after 2-3 minute, endured 1 minute, put into capsicum again, endured 3-5 minute, add 4 kilograms of salt and 1 kilogram of monosodium glutamate at last.
4) mixes with sugar, ginger, garlic, onion, soya sauce with the system of stirring fry in oil with salt, monosodium glutamate with through the capsicum of lactobacillus-fermented, through hot filling, boiling water bath sterilization 15-20min cools off promptly.
Embodiment 6
1) 110 kilograms of capsicums are broken into slurry, inoculate lactic acid bacteria, inoculum concentration is that 2.7% (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ fermented 23 hours, placed under taking-up is placed on 20 ℃ then and carried out afterripening fermentation in 19 hours.Described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillusbulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
2) 12 kilograms of carrots are cut into the thin slice about 3mm, put into boiling water then and boil to softening, change the usefulness that homogenate in the refiner is equipped with frying again over to.
3) earlier 3.5 kilograms of sugar are poured in 16 kilograms of sunflower oils, be heated to 50-90 ℃ and endured 2-3 minute, sugared variable color and savory this moment, during need constantly to stir, be warming up to 125 ℃ then, put into 10 kilograms of ginger, 19.5 kilograms of garlics, 20 kilograms of onions, 39.5 kilograms of soya sauces successively, whenever add a kind of material and all will endure and added down a kind of material in 1 minute again, wait soya sauce to endure and put into pretreated carrot after 2-3 minute, endured 1 minute, put into capsicum again, endured 3-5 minute, add 3.5 kilograms of salt and 2.5 kilograms of monosodium glutamates at last.
4) mixes with sugar, ginger, garlic, onion, soya sauce with the system of stirring fry in oil with salt, monosodium glutamate with through the capsicum of lactobacillus-fermented, through hot filling, boiling water bath sterilization 15-20min cools off promptly.
Claims (6)
1. preparing bioactive chilli sauce may further comprise the steps:
Earlier sugar is poured in the sunflower oil, being heated to 50-90 ℃ endured 2-3 minute, need during this time constantly to stir, be warming up to 120-140 ℃ then, put into ginger, garlic, onion, soya sauce successively, whenever add a kind of material and all want 120-140 ℃ to endure and added down a kind of material in 1 minute again, endure Deng soya sauce 120-140 ℃ and to put into capsicum after 2-3 minute, endured 3-5 minute for 120-140 ℃, add salt and monosodium glutamate at last, can, sterilization, cooling get final product;
Its raw materials used kind and quality proportioning thereof are:
Fermented capsicum 80-120 part
Capsicum sunflower oil 15-25 part
White granulated sugar 2-4 part
Ginger 9-11 part
Garlic 19-21 part
Onion 19-21 part
Soya sauce 39-41 part
Monosodium glutamate 1-3 part
Salt 2-4 part.
2. a kind of preparing bioactive chilli sauce as claimed in claim 1 is characterized in that: described capsicum through lactobacillus-fermented is to break into slurry by capsicum, and the inoculating lactic acid bacterium inoculum concentration is 2-3%, and (quantity of lactic acid bacteria is 10 in the culture medium
8CFU/g), 35 ℃ of fermentations 20-25 hour are taken out then and are placed on 20 ℃ and place down and carried out afterripening fermentation in 16-20 hour and be prepared from.
3. a kind of preparing bioactive chilli sauce as claimed in claim 1 or 2 is characterized in that: described lactic acid bacteria is lactobacillus bulgaricus (Lactobacillus bulgaricus), available from Chinese common micro-organisms culture presevation administrative center.
4. a kind of preparing bioactive chilli sauce as claimed in claim 1 is characterized in that: the raw material of the described usefulness system of stirring fry in oil also has 11-13 part carrot, and after putting into ginger, garlic, onion, soya sauce successively, this carrot wants 120-140 ℃ to endure 1 minute.
5. a kind of preparing bioactive chilli sauce as claimed in claim 4, it is characterized in that: described carrot is to have carried out following pretreated carrot earlier before with the system of stirring fry in oil: carrot is cut into thin slice about 3mm, put into boiling water then and boil, change the usefulness that homogenate in the refiner is equipped with frying again over to softening.
6. a kind of preparing bioactive chilli sauce as claimed in claim 1 is characterized in that: raw materials used kind and quality proportioning thereof are:
100 parts of fermented capsicums
20 parts of capsicum sunflower oils
3 parts of white granulated sugars
10 parts of ginger
20 parts in garlic
20 parts of onions
40 parts of soya sauces
2 parts of monosodium glutamates
3 parts of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101733783A CN101816411B (en) | 2010-05-14 | 2010-05-14 | Method for preparing bioactive chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101733783A CN101816411B (en) | 2010-05-14 | 2010-05-14 | Method for preparing bioactive chilli sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101816411A true CN101816411A (en) | 2010-09-01 |
| CN101816411B CN101816411B (en) | 2012-07-18 |
Family
ID=42651814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101733783A Expired - Fee Related CN101816411B (en) | 2010-05-14 | 2010-05-14 | Method for preparing bioactive chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101816411B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475260A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Special sauce for fish stewing, and processing method thereof |
| CN102475259A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Seafood sauce |
| CN104366396A (en) * | 2014-11-16 | 2015-02-25 | 宦银琴 | Method for processing fried onion slices |
| CN105559024A (en) * | 2015-12-28 | 2016-05-11 | 会泽宣泽食品有限公司 | Carrot and haw sauce |
| CN106666653A (en) * | 2016-11-15 | 2017-05-17 | 安徽味仙食品有限公司 | Thick chili sauce preparation method |
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
| CN107411036A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of characteristic nutrition thick chilli sauce |
| CN108391806A (en) * | 2018-03-02 | 2018-08-14 | 成都大学 | Low nitre delicate fragrance type flavor chilli sauce of a kind of less salt and preparation method thereof |
| CN108968022A (en) * | 2018-08-09 | 2018-12-11 | 张斌 | A kind of preparation method of micro- peppery selenium-rich capsicum onion sauce |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN111758950A (en) * | 2020-07-17 | 2020-10-13 | 上海旭梅食品科技股份有限公司 | Fermented chili extract, preparation method thereof and food flavoring agent |
| CN114403422A (en) * | 2022-01-28 | 2022-04-29 | 山东汉和食品科技有限公司 | Prebiotics mixed rice sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238875A (en) * | 2007-07-05 | 2008-08-13 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
-
2010
- 2010-05-14 CN CN2010101733783A patent/CN101816411B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238875A (en) * | 2007-07-05 | 2008-08-13 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《中国酿造》 20091231 余有贵等 乳酸菌强化发酵生产辣椒酱的工艺研究 第94页第1.3栏至第96页第2.3栏 1-6 , 第12期 2 * |
| 《食品与机械》 20060531 卢翰等 辣椒酱发酵工艺研究 第126页第1栏至第129页第3栏 1-6 第22卷, 第3期 2 * |
| 《食品科学》 20051231 邓放明等 碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵试验 第106页第1栏至第109页第3栏 1-6 第26卷, 第3期 2 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475259A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Seafood sauce |
| CN102475259B (en) * | 2010-11-30 | 2014-07-23 | 丹东市海宇调味食品有限公司 | Seafood sauce |
| CN102475260B (en) * | 2010-11-30 | 2014-07-23 | 丹东市海宇调味食品有限公司 | Special sauce for fish stewing, and processing method thereof |
| CN102475260A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Special sauce for fish stewing, and processing method thereof |
| CN104366396A (en) * | 2014-11-16 | 2015-02-25 | 宦银琴 | Method for processing fried onion slices |
| CN105559024A (en) * | 2015-12-28 | 2016-05-11 | 会泽宣泽食品有限公司 | Carrot and haw sauce |
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
| CN106666653A (en) * | 2016-11-15 | 2017-05-17 | 安徽味仙食品有限公司 | Thick chili sauce preparation method |
| CN107411036A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of characteristic nutrition thick chilli sauce |
| CN108391806A (en) * | 2018-03-02 | 2018-08-14 | 成都大学 | Low nitre delicate fragrance type flavor chilli sauce of a kind of less salt and preparation method thereof |
| CN108968022A (en) * | 2018-08-09 | 2018-12-11 | 张斌 | A kind of preparation method of micro- peppery selenium-rich capsicum onion sauce |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN111758950A (en) * | 2020-07-17 | 2020-10-13 | 上海旭梅食品科技股份有限公司 | Fermented chili extract, preparation method thereof and food flavoring agent |
| CN114403422A (en) * | 2022-01-28 | 2022-04-29 | 山东汉和食品科技有限公司 | Prebiotics mixed rice sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101816411B (en) | 2012-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816410B (en) | Bioactive chilli sauce | |
| CN101816411B (en) | Method for preparing bioactive chilli sauce | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN101664162B (en) | Pickled pepper and mushroom sauce and preparation method thereof | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN102919355B (en) | Method for processing compound sour goat milk drink | |
| CN101133815B (en) | Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same | |
| CN104172034B (en) | Quick processing method of crystal allium chinense | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN104187930A (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN103766797A (en) | Nutrient brain-refreshing convenient daylily food and processing method thereof | |
| CN103184136A (en) | Peach vinegar production | |
| CN103478686A (en) | Nutritional health-care bean paste and preparation method thereof | |
| CN107536006A (en) | A kind of silverfish thick chilli sauce and preparation method thereof | |
| CN103275845A (en) | Preparing method of blueberry beverage | |
| CN105861261A (en) | Preparation method of guava and persimmon vinegar | |
| CN105077179A (en) | Preparation method of beef paste capable of reducing blood pressure | |
| CN104886419A (en) | Iron supplementing apple sauce and preparation method thereof | |
| CN105105090A (en) | Preparation method of wine flavor beef paste capable of regulating qi | |
| CN104905192A (en) | Green tea taste low-salt crisp pickled mustard tuber and preparation method thereof | |
| CN104664327A (en) | Canned mushroom | |
| CN103907869B (en) | A kind of special fresh kidney beans pickles with sweet and sour flavor and preparation method thereof | |
| CN105950354A (en) | Durio zibethinus grapefruit healthcare wine and brewing method thereof | |
| CN107047767B (en) | Burdock rice wine milk beverage and preparation method thereof | |
| CN106490583A (en) | A kind of eurotium cristatum tea hickory chick tartar sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 137100 Taonan Industrial Park, Jilin Applicant after: JILIN GOLD TOWER IND GROUP Co.,Ltd. Address before: 137100 West Road, Guangchang West Road, Jilin, Taonan Applicant before: TAONAN CITY BEIFANG JINTA INDUSTRY Co.,Ltd. |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: TAONAN NORTH JINTA INDUSTRY CO., LTD. TO: JILIN JINTA INDUSTRIAL (GROUP) CO., LTD. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20190710 Granted publication date: 20120718 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20230710 Granted publication date: 20120718 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120718 |