CN104351731B - A kind of yolk Yellow pepper sauce and its preparation technology - Google Patents
A kind of yolk Yellow pepper sauce and its preparation technology Download PDFInfo
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- CN104351731B CN104351731B CN201410512550.1A CN201410512550A CN104351731B CN 104351731 B CN104351731 B CN 104351731B CN 201410512550 A CN201410512550 A CN 201410512550A CN 104351731 B CN104351731 B CN 104351731B
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- 239000006002 Pepper Substances 0.000 title claims abstract description 54
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 34
- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 239000001688 paprika extract Substances 0.000 description 1
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation method of yolk Yellow pepper sauce, it is characterized in that using the preserved egg yellow pickled, for primary raw material, to be aided with the dispensings such as garlic, ginger with fresh yellow pepper, develop a kind of new thick chilli sauce.Its simple production process, is adapted to high-volume and processes.The present invention arranges in pairs or groups diced fresh yellow pepper after preserved egg yellow is blended, and carries out adding food additives during mixing frying, frying together with other auxiliary materials, carries out filling sterilization after frying is ripe, finally carry out package test, finished product is yolk Yellow pepper sauce.The yolk Yellow pepper sauce of the present invention has unique tasty and refreshing pungent and the mellowness with preserved egg yellow, both add and mask the intrinsic egg fishy smell of preserved egg yellow simultaneously, the nutritive value of true yellow green pepper sauce is improved again, and mixed color is golden yellow, can more strengthen the appetite of people.Due to its fresh colour and unique oral sensations, thus available for seafood, Piza, in the senior dish cooking process such as millet cake, while can also be used as instant instant food.
Description
Technical field
The present invention relates to a kind of preparation method of yolk Yellow pepper sauce, more particularly, to using the preserved egg yellow pickled and newly
Fresh yellow pepper is raw material, the method for making yolk Yellow pepper sauce.
Background technology
Preserved egg yellow belongs to traditional food at home, containing abundant protein, phosphatide, then to tie up life in contained vitamin
Plain A is at most, while also containing abundant vitamin B2、B1、B12, vitamin D and vitamin K etc., be the dimension life of B races of supplement A races
One of ultimate food of element, preserved egg yellow also rich in human body in the urgent need to the nutriment such as calcium, potassium, iron, phosphorus, have to skeleton development
It is kind, and anaemia, the effect of strengthening body can be prevented.But the processing approach of current preserved egg yellow is relatively simple, is mainly used in moon cake, egg
The instant pot foods such as Huang Pai, the fillings such as EGG YOLK SHORTCAKE, and yolk pumpkin, yolk crab.Again because of protein abundant in yolk, lipid
And steroid make it that these product heats are too high, though delicate mouthfeel, oily juice is aromatic, should not eat more.The product nutrition of the present invention
More balanced heat is moderate comprehensively, and many foods also will not produce detrimental effect to human body.
Yellow pepper fruit appearance and pulp are yellow, and meat is thick, nutritious, and particularly capsaicin content is high, and pungent is dense and only
It is special.The nutritive value of Yellow pepper is in vegetable category ranking the 34th, and the vitamin species and content in Yellow pepper are extremely abundant, containing a large amount of
Capsaicine, capsorubin, vitamin, carrotene, mineral matter, carbohydrate etc..
Roe chilli sauce in the market is generally that, using true yellow capsicum as raw material, or addition meat, other dispensings such as mushroom are made
Thick chilli sauce, technology of the invention is the yolk Yellow pepper sauce being made that the comprehensive preserved egg yellow of nutrition more horn of plenty and Yellow pepper are arranged in pairs or groups,
It is more balanced there is provided a kind of nutritional ingredient, the new thick chilli sauce that taste and mouthfeel all show unique characteristics.
The content of the invention
The purpose of the present invention：Enterprise for production preserved egg yellow provides a kind of marketing channel of end product, improves in addition
Simple roe chilli sauce nutrient functional is single, the factor such as many foods are unfavorable to body, while being people in local flavor quality and mouthfeel
Provide a kind of brand-new experience.
Technical scheme：A kind of preparation method of yolk Yellow pepper sauce, is prepared from according to the following steps：First will be fresh
Yellow pepper, onion, garlic pre-processed, impurity elimination is cleaned, and 5~7mm is cut into by dicer after draining away the water3Fang Ding
It is standby.The another standby preserved egg yellow and beans used in laba porridge, vegetable oil, monosodium glutamate pickled.
2~4 parts of preserved egg yellow is taken, is put into mixer, is stirred 30~40 seconds with 50Hz frequency, fine sand is stirred into preserved egg yellow
Shape.
Then 10~12 parts of Yellow pepper, 0.3~0.5 part of garlic, 0.1~0.3 part of ginger, 0.05~0.1 part of edible salt, sugar are taken
0.1~0.2 part, 0.1 part of monosodium glutamate, 0.5~0.8 part of vegetable oil, 0.3~0.5 part of beans used in laba porridge.
By raw material (10~12 parts of Yellow pepper, 0.3~0.5 part of garlic, 0.1~0.3 part of ginger, 0.05~0.1 part of edible salt, sugar
0.1~0.2 part, 0.1 part of monosodium glutamate, 0.5~0.8 part of vegetable oil, 0.3~0.5 part of beans used in laba porridge) with blend after preserved egg yellow together with put
Enter to carry out in frying machine to add potassium sorbate during frying, frying：0.5g/kg, the frying time is 8~10 minutes.
Sauce of the frying after ripe is taken out, be cooled to after room temperature carry out it is canned.
After canned, using HTST formula pasteurizes, then packed, after the assay was approved yolk Yellow pepper sauce.
Beneficial effects of the present invention：
From [0002], [0003], described in, although yolk and Yellow pepper nutritive value are all very high, also have its not enough
Part, though such as Yellow pepper benefit is more, pungent foot, capsicum, which is overeated also, to be had at its disadvantage.Many food meeting severe irritation stomach linings, make its high
Degree is congested, wriggles and accelerates, and causes the symptom such as have a stomach-ache, suffer from diarrhoea, so as to make one fire excess from yin deficiency, frequent constipation, causes gastric ulcer, esophagus
The diseases such as inflammation, hemorrhoid.Can cover after mixing yolk in Yellow pepper sauce and disturb pungent, capsaicine can tightly with gustatory organ
Neuroceptor is combined, and capsaicine is non-water soluble substance, can only be combined with fat, oils and alcohol etc..And yolk
In it is fatty higher, therefore can reduce pain nerve sensitiveness, improve the peppery degree of Yellow pepper, the tasty and refreshing shouting pain without having continuation
Sense.
By understanding preserved egg yellow while it is of high nutritive value also containing abundant metabolism of lipid and cholesterol, crowd [0013] Suo Shu
Well known, cholesterol such as one, double-edged sword, is both the indispensable trophic factor of human body, while intake is too high to influence artery
And cause artery sclerosis, containing abundant dietary fiber in Yellow pepper, play the role of to accelerate lipolysis and reducing blood lipid.Therefore and egg
Huang collocation can solve yolk fat height, the characteristics of sterol is high together.
In addition, understanding that Yellow pepper, can also be to each with after yolk collocation, can not only make up respective weak point by the present invention
From favorable factor play synergy.As described in [0002], contained a large amount of vitamins are main to supplement A in preserved egg yellow
Based on race, B races, and the Yellow pepper as described in [0003] is even more in all kinds of vegetables lists in contained a large amount of vitamins with VC contents
Head, equivalent to 21 times of apple, reaches 198mg/100g.Thus, the collocation of yolk and Yellow pepper almost supplements all human body institutes
The vitamin needed.
Rich in mineral matters such as iron, phosphorus, magnesium in yolk, be easily absorbed by the body utilization, is the good food that Anemic patients supplement iron
Product.Lecithin in yolk may additionally facilitate the regeneration of liver cell, improve human plasma protein content, strengthen body metabolic function and
Immunologic function.Also containing mineral matters such as calcium and iron in Yellow pepper, while the pungent of capsaicine can stimulate the nerve endings of tongue, mouth,
Brain meeting immediate command whole body " guard " makes to palpitate quickly thus while yolk is enriched blood, Yellow pepper can promote blood of human body to follow
Ring.Capsaicine can also play a part of reducing blood pressure.Mitigation can be played a part of to some symptoms of diabetes.Therefore in blood
In terms of circulation, yolk and Yellow pepper are collocated with mutually synergy.
The protein enriched in yolk contains a variety of liposoluble vitamins, and one of which can do the lecithin that emulsifying agent is used
Material, can promote some oil soluble materials to be more easy to be less readily available for absorption by the skin.Therefore with anti-aging, the effect of skin care is special
It is not the lipid collocation with Dry.Yellow pepper can promote hormone in vivo to secrete, and dietary fiber is contained simultaneously, stomach and intestine can be promoted compacted
Timely toxin expelling is moved, thus improves skin.Many people feel to eat peppery president's acne, the problem of being not Yellow pepper in fact.Simply its
The constitution of personal inherently long acne, capsaicine can stimulate sweat gland secretion, thus eat up Yellow pepper and can play the effect added fuel to the flames,
And the addition of yolk will greatly reduce this irritating generation.Therefore to improving and protecting skin to there is collaboration to make
With.
Contain potential carcinogen in more vitamin B2, decomposable asymmetric choice net and oxidation human body in egg.It is micro- in egg
Secondary element, such as selenium, zinc also all have protective effect on cancer risk.Yellow pepper element in Yellow pepper can accelerate cancer cell death, strong without damaging
The cell of health, therefore equally have synergy on cancer cell is suppressed.
Except in functional character to human body it is beneficial play synergy in addition to, equally have mutual collaboration on organoleptic properties
After effect, yolk collocation Yellow pepper sauce, it can make that the color of Yellow pepper sauce is more bright-coloured, mouthfeel is fuller.
Compared with other existing thick chilli sauce, the present invention has the beneficial effect that
1st, product of the present invention is first by together with the collocation of preserved egg yellow and yellow pepper, and delicate fragrance is agreeable to the taste, delicious flavour, it is aromatic without
It is greasy, it is adapted to long-term consumption, it is possible to strengthen human body different physiological roles；
2nd, product operation technique is simple, is adapted to the production in enormous quantities of factory；
3rd, the exploitation of product promotes the comprehensive high-efficiency application of preserved egg yellow.
Embodiment
Embodiment 1
A kind of preparation method of yolk Yellow pepper sauce, is prepared from according to the following steps：First by fresh Yellow pepper, onion, garlic
Pre-processed Deng raw material, impurity elimination is cleaned, and 5~7mm is cut into by dicer after draining away the water3Square fourth it is standby.It is another standby
Preserved egg yellow and beans used in laba porridge, vegetable oil, the monosodium glutamate pickled.
4 parts of preserved egg yellow is taken, is put into mixer, is stirred 40 seconds with 50Hz frequency, fine sand shape is stirred into preserved egg yellow.
Then 10 parts of yellow pepper is taken, 0.3 part of garlic, 0.1 part of ginger, 0.05 part of edible salt, 0.1 part of sugar, 0.1 part of monosodium glutamate is planted
0.5 part of thing oil, 0.3 part of beans used in laba porridge.
By raw material, (10 parts of yellow pepper, 0.3 part of garlic, 0.1 part of ginger, 0.05 part of edible salt, 0.1 part of sugar, 0.1 part of monosodium glutamate, plant
0.5 part of thing oil, 0.3 part of beans used in laba porridge) it is put into together with the preserved egg yellow after blending in frying machine and carries out frying, added during frying
Potassium sorbate 0.5g/kg, the frying time is 8 minutes.
Will heat frying after sauce take out, be cooled to after room temperature carry out it is canned.
After canned, using HTST formula pasteurizes, then packed, after the assay was approved yolk Yellow pepper sauce.
Embodiment 2
A kind of preparation method of yolk Yellow pepper sauce, is prepared from according to the following steps：First by fresh Yellow pepper, onion, garlic
Pre-processed Deng raw material, impurity elimination is cleaned, and 5~7mm is cut into by dicer after draining away the water3Square fourth it is standby.It is another standby
Preserved egg yellow and beans used in laba porridge, vegetable oil, the monosodium glutamate pickled.
2 parts of preserved egg yellow is taken, is put into mixer, is stirred 30 seconds with 50Hz frequency, fine sand shape is stirred into preserved egg yellow.
Then 12 parts of yellow pepper, 0.5 part of garlic, 0.3 part of ginger, 0.1 part of edible salt, 0.3 part of sugar, 0.1 part of monosodium glutamate, plant are taken
0.5 part of oil, 0.5 part of beans used in laba porridge.
By raw material, (12 parts of yellow pepper, 0.5 part of garlic, 0.3 part of ginger, 0.1 part of edible salt, 0.3 part of sugar, 0.1 part of monosodium glutamate, plant
0.5 part of thing oil, 0.5 part of beans used in laba porridge) it is put into together with the preserved egg yellow after blending in frying machine and carries out frying, added during frying
Potassium sorbate：0.5g/kg, the frying time is 10 minutes.
Will heat frying after sauce take out, be cooled to after room temperature carry out it is canned.
After canned, using HTST formula pasteurizes, then packed, after the assay was approved yolk Yellow pepper sauce.
Claims (2)
1. a kind of preparation method of yolk Yellow pepper sauce, is prepared from according to the following steps：
(1) first fresh Yellow pepper, onion, garlic are pre-processed, impurity elimination is cleaned, and is cut after draining away the water by dicer
Into 5~7mm3Square fourth it is standby, another standby beans used in laba porridge, vegetable oil, monosodium glutamate；
(2) 2~4 parts of the preserved egg yellow pickled is taken, is put into mixer, is stirred 30~40 seconds with 50Hz frequency, to preserved egg yellow
Stir into fine sand shape；
(3) take processing after 10~12 parts of Yellow pepper, 0.3~0.5 part of garlic, 0.1~0.3 part of ginger, 0.05~0.1 part of edible salt,
0.1~0.2 part of sugar, 0.1 part of monosodium glutamate, 0.5~0.8 part of vegetable oil, 0.3~0.5 part of beans used in laba porridge；
(4) it will be put into frying machine together with the preserved egg yellow described in the raw material described in above-mentioned steps (3) and above-mentioned steps (2) and carry out
Frying, adds potassium sorbate 0.5g/kg during frying, and the frying time is 8~10 minutes；
(5) by described in above-mentioned steps (4) sauce take out, be cooled to after room temperature carry out it is filling；
(6) sauce after tinning in above-mentioned steps (5) is subjected to pasteurize；
(7) sauce after being sterilized in above-mentioned steps (6) is packed, product after the assay was approved is yolk Yellow pepper sauce.
2. yolk Yellow pepper sauce made from the preparation method as described in claim 1 eats or is used as culinary applications as instant sauce class
Purposes.
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| CN107432435A (en) * | 2017-09-08 | 2017-12-05 | 哈尔滨鸿羽食品有限公司 | A kind of preparation method and application method of spicy salted egg's yellow sand |
| CN110024993A (en) * | 2019-06-04 | 2019-07-19 | 延边韩食府民俗食品有限公司 | A kind of preparation method of sauce hodgepodge |
| CN110338393A (en) * | 2019-08-12 | 2019-10-18 | 四川白家食品产业有限公司 | A kind of preparation method of preserved egg yellow turkey flour paste |
| CN111296820A (en) * | 2020-03-24 | 2020-06-19 | 湖北神丹健康食品有限公司 | Salted egg yolk chilli sauce and production method thereof |
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| CN101366499B (en) * | 2008-10-09 | 2012-04-25 | 李玉花 | Method for formulating egg yolk sauce |
| NL1037041C (en) * | 2009-06-15 | 2010-04-20 | Freitas Da Silva | BOTTLED EMULSION COMPRISING THE COMPONENTS 1/2 CC SALT, PEPPER, 2 CC MUSTARD, 1 EGG YELLOW, 1 CC WHITE WINE VINEGAR, 2 DL OIL, 2 GARLIC FLAVOR, 1 DINING SPOON POTATO FLOUR, 2 THREE RAWITS, 4 DINING SPOONS TOMATO NUCKLE, TOMATO NUCKLE 1 DINNER SPOON SUGAR, 1 RED LOMBOK AND BOUILLON. |
| CN101708044B (en) * | 2009-12-25 | 2012-09-26 | 李新运 | Sweet pepper sauce and method for preparing same |
| CN102246950A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Method for making yellow pepper sauce |
| CN103750271A (en) * | 2013-12-22 | 2014-04-30 | 彭常龙 | Processing method of lemon mayonnaise |
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