CN102934792A - Formula and preparation method for five-kernel hot and spicy sauce - Google Patents

Abstract

The invention discloses a formula and a preparation method for five-kernel hot and spicy sauce and belongs to the field of food. The formula comprises, by mass, 30-35% of soybean oil, 2-3% of white granulated sugar, 4-6% of salt, 1-3% of sesame, 0.5-1.5% of monosodium glutamate, 0.1-0.2% of anise, 0.1-0.2% of pepper, 0.07-0.25% of Chinese cinnamon, 20-25% of dried chill, 10-12% of lobster sauce, 12-15% of peanuts, 3-5% of sunflower seeds and 1-1.5% of chicken essence. Accordingly, original taste of all raw materials in the hot and spicy sauce is maintained, the loss of nutrients of raw materials is reduced, and dietary requirements of persons and nutritional requirements of body health are met further.

Description

Prescription of the fragrant thick chilli sauce of a kind of mixed nuts and preparation method thereof

Technical field

The present invention relates to prescription of the fragrant thick chilli sauce of a kind of mixed nuts and preparation method thereof, belong to food technology field.

Background technology

Development along with society, people are more and more higher for the requirement of diet, simultaneously the health of self is also more and more paid attention to, food need to be taken in the main source of energy every day as people, how guaranteeing that the food of having can satisfy mouthfeel the nutrition that can be rich in various needed by human body is arranged, is the developing direction of present grocery trade.The fragrant thick chilli sauce technique of existing mixed nuts is in process, and the mouthfeel of raw material can change, and the nutritional labeling in the raw material also can run off, and when can't satisfy people's dietetic requirement, is unfavorable for the health of human body.

Summary of the invention

Problem for above-mentioned prior art existence, the invention provides prescription of the fragrant thick chilli sauce of a kind of mixed nuts and preparation method thereof, in process, can effectively keep the original mouthfeel of raw material and nutritional labeling, satisfy people's dietary requirements, be conducive to simultaneously the health of human body.

To achieve these goals, the technical solution used in the present invention is: the prescription of the fragrant thick chilli sauce of a kind of mixed nuts, the mass percent of concrete batching is: soybean oil 30% ~ 35%, white granulated sugar 2% ~ 3%, salt 4% ~ 6%, sesame 1% ~ 3%, monosodium glutamate 0.5% ~ 1.5%, anise 0.1% ~ 0.2%, Chinese prickly ash 0.1% ~ 0.2%, cassia bark 0.07% ~ 0.25%, chilli 20% ~ 25%, fermented soya bean 10% ~ 12%, peanut 12% ~ 15%, polly seed nucleole 3% ~ 5% and chickens' extract 1% ~ 1.5%.

The preparation method of the fragrant thick chilli sauce of a kind of above-mentioned mixed nuts, its concrete steps are:

(1) raw materials peanut: a. will put into the cool salad oil slow fire frying of pot except excessively assorted peanut, salad oil and Quality of Peanuts ratio are 75%:25%, treat that the peanut cracker finishes, take out the cold of drying in the air when the peanut-skin red color slightly deepens, the surface is mixed salt at peanut surface clothing according to the ratio of 2 kilograms of salt of per 10 kilograms of peanuts and is impelled its internal moisture fully to overflow;

B. the peanut that dries in the air after the cold is put into sieve, stirs once every 3 ~ 4 minutes, peels, and pulverizes;

(2) raw materials polly seed nucleole: a. will put into the cool salad oil slow fire frying of pot except excessively assorted polly seed nucleole, and salad oil and polly seed nucleole mass ratio are 3:1, the cold of drying in the air after the taking-up;

(3) fragrant thick chilli sauce: a. of preparation mixed nuts with capsicum in 8%60 ℃ salt solution blanching half a minute to soft moistening after, use the meat grinder of auger diameter 6MM to pulverize the capsicum after, add white granulated sugar and chickens' extract and stir;

B. the capsicum after will stirring is put into the medium and small fiery frying of pot, adds fermented soya bean in the frying process, sesame, and anise, Chinese prickly ash and cassia bark change the big fire frying together;

C. the big fire frying adds fried peanuts and the polly seed nucleole processed to entirely boiling 1 minute the time, adds simultaneously white granulated sugar, and salt takes the dish out of the pot after monosodium glutamate and chickens' extract stir evenly.

Compared with prior art, adopt technical method of the present invention, can effectively keep the original mouthfeel of various raw materials in the fragrant thick chilli sauce of mixed nuts, reduce simultaneously the loss of nutritional labeling in the raw material, thereby further satisfy people's dietetic requirement and healthy nutritional need.

The specific embodiment

Below the invention will be further described.

The prescription of the fragrant thick chilli sauce of a kind of mixed nuts, the mass percent of concrete batching is: soybean oil 30% ~ 35%, white granulated sugar 2% ~ 3%, salt 4% ~ 6%, sesame 1% ~ 3%, monosodium glutamate 0.5% ~ 1.5%, anise 0.1% ~ 0.2%, Chinese prickly ash 0.1% ~ 0.2%, cassia bark 0.07% ~ 0.25%, chilli 20% ~ 25%, fermented soya bean 10% ~ 12%, peanut 12% ~ 15%, polly seed nucleole 3% ~ 5% and chickens' extract 1% ~ 1.5%.

The preparation method of the fragrant thick chilli sauce of above-mentioned mixed nuts, its concrete steps are:

(1) raw materials peanut: a. will put into the cool salad oil slow fire frying of pot except excessively assorted peanut, salad oil and Quality of Peanuts ratio are 75%:25%, treat that the peanut cracker finishes, take out the cold of drying in the air when the peanut-skin red color slightly deepens, the surface is mixed salt at peanut surface clothing according to the ratio of 2 kilograms of salt of per 10 kilograms of peanuts and is impelled its internal moisture fully to overflow;

B. the peanut that dries in the air after the cold is put into sieve, stirs once every 3 ~ 4 minutes, peels, and pulverizes;

(2) raw materials polly seed nucleole: a. will put into the cool salad oil slow fire frying of pot except excessively assorted polly seed nucleole, and salad oil and polly seed nucleole mass ratio are 3:1, the cold of drying in the air after the taking-up;

(3) fragrant thick chilli sauce: a. of preparation mixed nuts with capsicum in 8%60 ℃ salt solution blanching half a minute to soft moistening after, use the meat grinder of auger diameter 6MM to pulverize the capsicum after, add white granulated sugar and chickens' extract and stir;

B. the capsicum after will stirring is put into the medium and small fiery frying of pot, adds fermented soya bean in the frying process, sesame, and anise, Chinese prickly ash and cassia bark change the big fire frying together;

C. the big fire frying adds fried peanuts and the polly seed nucleole processed to entirely boiling 1 minute the time, adds simultaneously white granulated sugar, and salt takes the dish out of the pot after monosodium glutamate and chickens' extract stir evenly.

In the present invention, owing to before making, raw material have been carried out in the processing procedure again, be combined in simultaneously in the manufacturing process control to temperature and time, thereby can effectively keep the original mouthfeel of various raw materials in the fragrant thick chilli sauce of mixed nuts, reduce simultaneously the loss of nutritional labeling in the raw material, thereby further satisfy people's dietetic requirement and healthy nutritional need.

Claims (2)

1. the prescription of the fragrant thick chilli sauce of mixed nuts, it is characterized in that the mass percent of concrete batching is: soybean oil 30% ~ 35%, white granulated sugar 2% ~ 3%, salt 4% ~ 6%, sesame 1% ~ 3%, monosodium glutamate 0.5% ~ 1.5%, anise 0.1% ~ 0.2%, Chinese prickly ash 0.1% ~ 0.2%, cassia bark 0.07% ~ 0.25%, chilli 20% ~ 25%, fermented soya bean 10% ~ 12%, peanut 12% ~ 15%, polly seed nucleole 3% ~ 5% and chickens' extract 1% ~ 1.5%.

2. the preparation method of the fragrant thick chilli sauce of above-mentioned mixed nuts is characterized in that its concrete steps are:

(1) raw materials peanut: a. will put into the cool salad oil slow fire frying of pot except excessively assorted peanut, salad oil and Quality of Peanuts ratio are 75%:25%, treat that the peanut cracker finishes, take out the cold of drying in the air when the peanut-skin red color slightly deepens, the surface is mixed salt at peanut surface clothing according to the ratio of 2 kilograms of salt of per 10 kilograms of peanuts and is impelled its internal moisture fully to overflow;

B. the peanut that dries in the air after the cold is put into sieve, stirs once every 3 ~ 4 minutes, peels, and pulverizes;

(2) raw materials polly seed nucleole: a. will put into the cool salad oil slow fire frying of pot except excessively assorted polly seed nucleole, and salad oil and polly seed nucleole mass ratio are 3:1, the cold of drying in the air after the taking-up;

(3) fragrant thick chilli sauce: a. of preparation mixed nuts with capsicum in 8%60 ℃ salt solution blanching half a minute to soft moistening after, use the meat grinder of auger diameter 6MM to pulverize the capsicum after, add white granulated sugar and chickens' extract and stir;

B. the capsicum after will stirring is put into the medium and small fiery frying of pot, adds fermented soya bean in the frying process, sesame, and anise, Chinese prickly ash and cassia bark change the big fire frying together;

C. the big fire frying adds fried peanuts and the polly seed nucleole processed to entirely boiling 1 minute the time, adds simultaneously white granulated sugar, and salt takes the dish out of the pot after monosodium glutamate and chickens' extract stir evenly.