CN104996981A - Minced garlic fragrant and spicy sauce and manufacturing method thereof - Google Patents
Minced garlic fragrant and spicy sauce and manufacturing method thereof Download PDFInfo
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Abstract
The present invention discloses a minced garlic fragrant and spicy sauce and a manufacturing method thereof. The minced garlic fragrant and spicy sauce is manufactured from the following main ingredients: minced garlic 240-260 parts, dried red peppers 50-70 parts, crisp peanuts 50-80 parts, vegetable oil 450-650 parts, and vegetable materials with an equal proportion to the minced garlic, and accessory ingredients: white sugar 12-15 parts, spices 3-7 parts, edible salt 10-15 parts, fermented soya beans 60-80 parts, minced ginger 10-30 parts, soy sauce 40-60 parts, sesame seeds 15-25 parts, chicken meat powder 3-7 parts, etc. in weight ratios. The manufacturing of the minced garlic fragrant and spicy sauce includes the following specific steps: a. pre-treating and processing raw materials: preparing chopped red peppers and hot red pepper oil; preparing crisp peanuts; preparing minced garlic; and preparing vegetable materials; b. preparing minced garlic fragrant and spicy sauce; and c. filtering oil at room temperature, homogenizing manually and naturally, filling, pasteurizing, packaging, and conducting finished product inspecting before leaving a factory. The minced garlic fragrant and spicy sauce is unique in processing technology, scientific in formula, and relative less in added accessory ingredients. The cooking of the raw materials not only removes the pungent flavor of the garlic, but also enables the fragrance of the garlic and red peppers to be more prominent and to be better integrated. The product is fragrant, spicy, and appetizing and is suitable for population with different tastes, and is rich in nutrition and has a variety of beneficial effects for human body.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of garlic solvent capsicum paste and preparation method thereof.
Background technology
Garlic is the bulb of Liliaceae allium, and garlic nutrient enriches: every 100 grams of moisture contents 69.8 grams, 4.4 grams, protein, 0.2 gram, fat, 23.6 grams, carbohydrate, calcium 5 milligrams, 44 milligrams, phosphorus, iron 0.4 milligram, selenium 3.09 microgram, vitamin C 3 milligrams.In addition, also containing trace elements such as thiamine, riboflavin, niacin, allicin, citral and germanium.Containing volatile oil about 0.2%, in oil, main component is allicin, has bactericidal action, is that alliin contained in garlic is produced by the effect hydrolysis of large allinase.Still containing the sulfide compound etc. of multiple pi-allyl, propyl group and methyl composition.
And the east of Sichuan garlic originates from world's selenium all, it is except having the high nutritive value of Common garlic, and its " selenium " content is 30-40 times of Common garlic; " selenium " is described as by scientific circles " anticancer king " in body trace element.Selenium element is the macro minerals nutrient of needed by human, and the selenium total content of human body itself is 6-20mg.Selenium spreads all over each histoorgan and body fluid, and in kidney, concentration is the highest, to raising immunity and pre-anti-cancer extremely important.Because in human body, selenium does not exist long-term storage, the selenium needed for the organ bodies of selenium constantly should obtain the selenium of q.s from diet, and the physiological function of balance to many organs, tissue of selenium concentration has important protective effect and facilitation.The east of Sichuan garlic present that head is plentiful, lobe is few and large, skin and flesh is pure white, thin fresh and tender, the exclusive feature such as meat is fine and smooth, aromatic flavour, peppery degree are moderate of skin.At home, international market enjoys high reputation, find a good sale in the countries and regions such as Hong Kong, Southeast Asia.
Effect that garlic has nutrition and health care and prevents and cures diseases: one is that diseases prevention effect is obvious, and medical science is thought, garlic temperature taste is pungent, enters spleen, stomach, lung channel, has that promoting the circulation of qi is stagnant, effect of warming spleen and stomach, is used for the treatment of eating accumulation, coldness and pain in the epigastrium, dysentery etc.; Two is that bactericidal effect is good.According to pharmacology analysis, garlic contains a kind of phytocide, be named as " allicin ", garlic have ferocious sterilizing ability, all has killing action to staphylococcus, shigella dysenteriae, comma bacillus, Escherichia coli, typhoid bacillus, bacillus anthracis, mould, diplococcus meningitidis, Diplococcus pneumopniae, staphylococcus aureus, tubercle bacillus, corynebacterium diphtheriae; Three is that health care is strong, containing sulfhydryl compound in garlic, suppresses a class metabolic enzyme activity, can suppress to kill bacterium in stomach (helicobacter pylori), reduce gastric mucosal cell inflammatory reaction; Four is that disease curing range is wide.Garlic has the effect of extravasated blood in dissolve body, can be used for preventing thrombosis, reduces cardiovascular and cerebrovascular embolism.Containing trace elements of selenium and iodine in garlic, selenium and iodine all have the effect of pre-anti-cancer, and containing a kind of " glycocide " in garlic, it has antihypertensive effect.Eating garlic can also prevent prostatic disorders more simultaneously; In addition, edible garlic can stimulate gastric secretion, improves a poor appetite.
Up to 198 milligrams, the first place of vegetables is occupied containing abundant vitamin C, often hectogram capsicum Vitamin C content in capsicum.Cobastab, carrotene and the content of mineral substances such as calcium, iron are also abundanter.Medicine expert thinks, capsicum can alleviate chest abdomen crymodynia, prevents dysentery, kills and presses down stomach abdomen entozoa, controls heart disease and coronary sclerosis; Can also oral mucosa be stimulated, cause the wriggling of stomach, promote salivary secretion, whet the appetite, promote digestion.
Pungent product because of its there is sterilization, anticorrosion, seasoning, nutrition, the function such as to dispel cold, for mankind's diseases prevention, cure the disease, improve gene, promote that human evolution serves positive role.Therefore, in daily menu, add some capsicums, the health of health is benefited.
The edible part of dried thin mushroom accounts for 72%, in every 100 grams of edible parts moisture 13 grams, 1.8 grams, fat, 54 grams, carbohydrate, crude fibre 7.8 grams, ash content 4.9 grams, calcium 124 milligrams, 415 milligrams, phosphorus, iron 25.3 milligrams, vitamin B1 0.07 milligram, vitamin B2 1.13 milligrams, niacin 18.9 milligrams.Fresh mushroom, except moisture 85-90%, contains crude protein 19.9% in solid content, crude fat 4%, soluble N-free material 67%, crude fibre 7%, ash content 3%.Also containing more than 30 kind of enzyme and 18 seed amino acids in mushroom.In human body necessary 8 in amino acid, mushroom is just containing 7 kinds, and therefore mushroom becomes again correction human chitinase deficiency disease and supplements amino acid whose first-selected food.Mushroom is containing abundant provitamin D.Lentinan can improve the vigor of helper T lymphocyte and strengthen human body fluid immunologic function.Mushroom is also containing multivitamin, mineral matter, and to promotion human metabolism, improving organism adaptation power has great role.Mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for again indigestion, constipation, fat-reducing etc.
Konjaku starch-containing 35%, protein 3%, and the mineral matter element such as multivitamin and potassium, phosphorus, selenium, also containing the SKGM that necessary for human is wanted, namely glucomannans is up to 30%.Some kind stem tubers of Amorphophallus are rich in SKGM, and especially white konjaku, elephant-foot yam kind content are up to 50-65%.The glucomannan that in konjaku, content is maximum has powerful expansive force, has the sticky toughness exceeding any one natural plant gum, can fill stomach and intestine, eliminates hunger, again because institute's heat content is very little, therefore can control body weight, reach the object of defatting beauty; Containing a kind of tremelloid chemical substance in konjaku, there is the magical magic power of cancer-resisting.As long as by the konjaku of maturation through simple extraction and isolation, make konjaku powder, then fine powder is added water heating, just can produce konjak gel.This gel, by after in people's wedging body, can form semi-transparent film clothing, be attached on intestines wall, hinder the absorption of various harmful substance, particularly carcinogen, so konjaku is otherwise known as " anti-cancer clothing "; Konjaku, also containing a kind of natural antibiotic, is primary raw material with konjaku powder, and mix after other raw material makes food, konjaku can form antibacterial film at food surface, can prevent and treat bacteria attack, extends period of storage, plays fresh-keeping fungi-proofing effect.Konjaku is cold in nature, pungent, poisonous; Can be promoting blood circulation and removing blood stasis, removing toxicity for detumescence, wide intestines defaecation, resolving phlegm and softening hard masses; Cure mainly the diseases such as hypotensive, hypoglycemic, scrofula subcutaneous nodule, the damage stasis of blood are swollen, constipation stomachache, abscess of throat, swelling and aching of gum.In addition, konjaku also has and replenishes the calcium, balances the effects such as salinity, clean stomach, whole intestines, toxin expelling.
Chinese toon head contains profuse nutrition.According to analysis, in every 100 grams of Chinese toon heads, containing 9.8 grams, protein, calcic 143 milligrams, containing vitamin C 115 milligrams, the first all in row vegetables.In addition, also phosphorous 135 milligrams, carrotene 1.36 milligrams, and the nutriment such as iron and B family vitamin.There is the effect such as qi-restoratives establishing-Yang controlling nocturnal emission with astringent drugs, kidney tonifying functions of nourishing hair and growing hair, anti-inflammation hemostasia pain relieving, promoting the circulation of qi regulating blood condition stomach invigorating.All decline of kidney-YANG, waist knee crymodynia, seminal emission impotence, de-originator should eat it.Containing vitamin E and sex hormone material in Chinese toon, there is anti-ageing and yang-tonifying nourishing yin effect, have certain curative effect to infertility, therefore have the laudatory title of " gestogen ".Chinese toon is seasonal famous-object, containing volatile aromatic organic matters such as toonins, can spleen benefiting and stimulating the appetite, and increase appetite.The Volatilized smell of Chinese toon can, through the epidermis of roundworm, make roundworm can not be attached on intestines wall and be excreted, and availablely controls roundworm disease.Chinese toon contains abundant vitamin C, carrotene etc., and contributing to enhanced machine body immunity function, and have the effect lubricated the skin and muscle, is the good food of health and beauty.
Chinese invention patent CN 104509831A discloses a kind of chilli garlic sauce wherein preparation method, and its pulp furnish is beans sauce 50kg, garlic clove 35kg, pimiento 10kg, ginger powder 1kg, salt 1kg, sugared 0.2kg, spice 0.3kg, vegetable oil 1.5kg, sesame oil 0.5kg.Preparation method is first by pimiento chopping, 60 minutes are soaked again with vegetable oil, after being heated to boiling point, cool stand-by, after all the other all raw material mixing, stir 60 minutes, heated vegetable oil and pimiento mixed liquor, fillingly after again stirring form, this invention garlic clove and capsicum are not shredded, and the fragrant and peppery perfume (or spice) of garlic does not discharge completely.
A kind of garlic powder and chilli paste disclosed in Chinese invention patent CN200910230944, take fresh chilli as major ingredient, with flour paste, edible salt, light-coloured vinegar, white wine, white sugar, monosodium glutamate, garlic for auxiliary material, its preparation method is, the fresh chilli cleaning, go handle is cut into block together with batching garlic through mechanical grinding becomes thick stick with paste for subsequent use, again the thick paste of milled is put in pot together with flour paste, edible salt, light-coloured vinegar, white sugar, white wine, heat while stirring, heating 25-35 minute, finally monosodium glutamate is put into pot to stir, the sealing of cooling dress altar.This garlic powder and chilli paste adds the auxiliary materials such as more flour paste, white wine, is difficult to meet popular taste.
At present, commercially available garlic solvent capsicum paste does not also occur for north and south taste difference and releases differently flavoured garlic solvent capsicum paste.
Summary of the invention
For solving the problem, the invention provides a kind of nutritious novel garlic solvent capsicum paste and preparation method thereof.
For achieving the above object, the present invention mainly have employed following scheme to realize.
A kind of garlic solvent capsicum paste, be made up of following parts by weight, its major ingredient is: garlic solvent 240-260 part, extra dry red wine green pepper 50-70 part, peanut crisp 50-80 part, vegetable materials and garlic solvent equal proportion (with weighing scale under natural moisture condition), vegetable oil 450-650 part, auxiliary material is: white sugar 12-15 part, spices 3-7 part, edible salt 10-15 part, fermented soya bean 60-80 part, Jiang Rong 10-30 part, soy sauce 40-60 part, sesame 15-25 part, chicken meal 3-7 part etc. are made by weight.
Preferably, be made up of following parts by weight, major ingredient is: garlic solvent 250 parts, extra dry red wine green pepper 50 parts, crisp 65 parts of peanut, vegetable materials and garlic solvent equal proportion (with weighing scale under natural moisture condition), vegetable oil 500 parts, and auxiliary material is: white sugar 15 parts, spices 5 parts, 70 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts (being applicable to southern taste).
Preferably, be made up of following parts by weight, major ingredient is: garlic solvent 250 parts, extra dry red wine green pepper 70 parts, crisp 65 parts of peanut, vegetable materials and garlic solvent equal proportion (with weighing scale under natural moisture condition), vegetable oil 500 parts, and auxiliary material is: white sugar 12 parts, spices 5 parts, 70 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts (being applicable to northern taste).
Preferably, described garlic solvent is that the east of Sichuan garlic is made.
Described spices is zanthoxylum powder or Zanthoxylum essential oil.
Described sesame is the white sesameseed fried.
Described vegetable oil is rape salad oil or soybean salad oil.
Described vegetable materials is the one in mushroom or konjak tofu or Chinese toon.
Described is dried thin mushroom, needs first to clean with Water blown; Described making konjak tofu before, for increase konjak tofu chew strength, need first by fresh Amorphophallus rivieri section and freezing; Described Chinese toon need after acquisition first with boiling water mire once then partly dry in the shade place freezing for subsequent use.
A preparation method for garlic solvent capsicum paste, comprises the following steps.
A. raw material pre-treatment and processing.
Make the broken and chilli oil of capsicum: select nature extra dry red wine capsicum annum fasciculatum to clean surface, dry, 9 one-tenths remove seed, be ground in slightly capsicum is broken; By plant rusting to being adjusted to little fire (115-125 DEG C) during medium well, add capsicum broken continue to stir endure slowly, treat the broken shortcake of capsicum and ruddy, it is for subsequent use to close fire cooling.
Making peanut is crisp: frying shelled peanut to 7 is ripe, and it is for subsequent use that cooling peeling is smashed (in thick).
Make garlic solvent: garlic peeling, clean, root cutting pad, salt marsh deodorization, rinsing, dry that to smash (little broken) for subsequent use.
Make Jiang Rong: ginger is removed the peel, clean, dry that to smash (little broken) for subsequent use.
Make vegetable materials: by diced after the mushroom of needs interpolation or the clean drying such as konjak tofu or Chinese toon, add vegetable materials time plant rusting to 8 maturation (about 145-155 DEG C), stir-fry to micro-Huang continuously, off the pot for subsequent use after salt adding stir-fries continuously.
B. garlic solvent capsicum paste is prepared: plant rusting to 8 maturation (145-155 DEG C) adds garlic solvent and Jiang Rong stir-fries continuously, add the condiment such as fermented soya bean, salt, soy sauce, Jiang Rong, white sugar subsequently successively and carry out shortening, treat that garlic fragrance spread out, add the broken and chilli oil of the capsicum made successively, vegetable materials, peanut are crisp, and add spices and sesame, constant temperature frying evenly closes fire afterwards, adds local flavor and improve material chicken meal and mix when temperature is down to about 70-80 DEG C.
C. oil strain under normal temperature, artificial nature's homogeneous, filling, pasteurize, packaging, finished product exfactory inspection.
The vegetable materials contained in the present invention, mushroom or konjaku or Chinese toon, all have higher nutritional labeling and medical value.The garlic used in the present invention is the organic garlic of the rich selenium of the east of Sichuan, and this garlic selenium content is 30-40 times of Common garlic.
Selenium element is the macro minerals nutrient of needed by human, and the selenium total content of human body itself is 6-20mg.Selenium spreads all over each histoorgan and body fluid, and in kidney, concentration is the highest, to raising immunity and pre-anti-cancer extremely important.Because selenium in human body does not exist the organ of long-term storage selenium, the selenium needed for body constantly should obtain the selenium of q.s from diet, and the physiological function of balance to many organs, tissue of selenium concentration has important protective effect and facilitation.When selenium deficiency time, just be easy to cause human immunological competence to decline, human health and 40 various diseases of life are threatened all to lack selenium with human body relevant, as symptoms such as cancer, cardiovascular disease, hepatopathy, cataract, pancreatic disease, diabetes, genital system diseases.Human body self can not synthesize selenium, and the selenium in food is only main source.Therefore, long-term edible rich selenium food is the optimal path mending selenium.Beneficial effect of the present invention.
1. be of high nutritive value, be easily absorbed by the body, this garlic solvent capsicum paste remains the nutritional labeling of capsicum and the east of Sichuan garlic and vegetable materials to the utmost, by garlic solvent, capsicum shortening, not only effectively removes the acid of garlic, and make the fragrance of garlic and capsicum more outstanding, and can merge better, the vegetable materials mushroom that this product adds or konjaku or Chinese toon all with health role, the occurrence probability of various diseases can be reduced; Garlic simultaneously in this product is the organic garlic of the rich selenium of the east of Sichuan, and selenium content is 30-40 times of Common garlic, and the whole growth overall process of this garlic all executes farm manure, the chemical fertilizer that undopes, agricultural chemicals, is green organic products.
2. rationally, taste enriches formula, and the content proportioning of adjustment capsicum and white sugar, can meet the taste demand of north and south zones of different crowd, is easy to promote.
3. the raw material green natural adopted in the whole production process of the present invention, does not add any chemical spices, pigment and anticorrisive agent, does not injure human body.
4. adopt pasteurize, not only can kill germ but also the nutriment local flavor in garlic solvent capsicum paste can be kept constant at a lower temperature, nutritional labeling is not destroyed.
Detailed description of the invention
Embodiment 1.
A kind of garlic solvent capsicum paste, its raw material and proportioning following (being made up of following parts by weight): garlic solvent 240 parts, extra dry red wine green pepper 50 parts, crisp 50 parts of peanut, 240 parts, mushroom (with weighing scale under natural moisture condition), rape salad oil 450 parts, white sugar 12 parts, spices 3 parts, edible salt 10 parts, 60 parts, fermented soya bean, Jiang Rong 10 parts, 40 parts, soy sauce, sesame 15 parts, chicken meal 3 parts etc. are made by weight.
A preparation method for garlic solvent capsicum paste, its preparation method is as follows.
A. raw material pre-treatment and processing.
Make the broken and chilli oil of capsicum: select nature extra dry red wine capsicum annum fasciculatum to clean surface, dry, 9 one-tenths remove seed, be ground in slightly capsicum is broken; Rape salad oil is burnt to being adjusted to little fire (115-125 DEG C) during medium well, add capsicum broken continue to stir endure slowly, treat the broken shortcake of capsicum and ruddy, it is for subsequent use to close fire cooling.
Making peanut is crisp: frying shelled peanut to 7 is ripe, and it is for subsequent use that cooling peeling is smashed (in thick).
Make garlic solvent: garlic peeling, clean, root cutting pad, salt marsh deodorization, rinsing, dry that to smash (little broken) for subsequent use.
Make Jiang Rong: ginger is removed the peel, clean, dry that to smash (little broken) for subsequent use.
Make vegetable materials: cleaned by the mushroom needing to add after drying diced, rape salad oil burns and adds mushroom to time 8 maturations (145-155 DEG C), stir-fries to micro-Huang continuously, off the pot for subsequent use after salt adding stir-fries continuously.
B. garlic solvent capsicum paste is prepared: rape salad oil burning adds garlic solvent to 8 maturations (145-155 DEG C) and Jiang Rong stir-fries continuously, add the condiment such as fermented soya bean, salt, soy sauce, white sugar pulverized subsequently successively and carry out shortening, treat garlic fragrance spread out add the broken and chilli oil of the capsicum made successively, mushroom, peanut are crisp, and add zanthoxylum powder and sesame, constant temperature frying evenly closes fire afterwards, adds local flavor and improve material chicken meal and mix when temperature is down to 70-80 DEG C.
C. oil strain under normal temperature, artificial nature's homogeneous, filling, pasteurize, packaging, finished product exfactory inspection.
Embodiment 2.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 260 parts, extra dry red wine green pepper 70 parts, crisp 80 parts of peanut, white sugar 15 parts, zanthoxylum powder 7 parts, 260 parts, mushroom (with weighing scale under natural moisture condition), rape salad oil 650 parts, Jiang Rong 30 parts, 80 parts, fermented soya bean, 60 parts, soy sauce, sesame 25 parts, chicken meal 7 parts etc. are made by weight.
Embodiment 3.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 250 parts, extra dry red wine green pepper 50 parts, crisp 65 parts of peanut, white sugar 15 parts, Zanthoxylum essential oil 5 parts, 250 parts, mushroom (with weighing scale under natural moisture condition), soybean salad oil 500 parts, Jiang Rong 20 parts, 70 parts, fermented soya bean, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts etc. are made by weight.(program is the preferred plan of applicable southern taste).
Embodiment 4.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 250 parts, extra dry red wine green pepper 70 parts, crisp 65 parts of peanut, white sugar 12 parts, Zanthoxylum essential oil 5 parts, 250 parts, mushroom (with weighing scale under natural moisture condition), soybean salad oil 500 parts, 70 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts etc. are made by weight.(program is the preferred plan of applicable northern taste).
Embodiment 5.
The making step of the present embodiment is with embodiment 1, institute's difference is: by following weight proportion: garlic solvent 240 parts, extra dry red wine green pepper 50 parts, crisp 50 parts of peanut, konjak tofu 240 parts (with weighing scale under natural moisture condition), rape salad oil 450 parts, white sugar 12 parts, spices 3 parts, edible salt 10 parts, 60 parts, fermented soya bean, Jiang Rong 10 parts, 40 parts, soy sauce, sesame 15 parts, chicken meal 3 parts etc. are made by weight.
Embodiment 6.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 260 parts, extra dry red wine green pepper 70 parts, crisp 80 parts of peanut, white sugar 15 parts, zanthoxylum powder 7 parts, konjak tofu 260 parts (with weighing scale under natural moisture condition), soybean salad oil 650 parts, Jiang Rong 30 parts, 80 parts, fermented soya bean, 60 parts, soy sauce, sesame 25 parts, chicken meal 7 parts etc. are made by weight.
Embodiment 7.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 250 parts, extra dry red wine green pepper 50 parts, crisp 65 parts of peanut, white sugar 15 parts, Zanthoxylum essential oil 5 parts, konjak tofu 250 parts (with weighing scale under natural moisture condition), rape salad oil 500 parts, Jiang Rong 20 parts, 70 parts, fermented soya bean, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts etc. are made by weight.(program is the preferred plan of applicable southern taste).
Embodiment 8.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 250 parts, extra dry red wine green pepper 70 parts, crisp 65 parts of peanut, white sugar 12 parts, Zanthoxylum essential oil 5 parts, konjak tofu 250 parts (with weighing scale under natural moisture condition), soybean salad oil 500 parts, 70 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts etc. are made by weight.(program is the preferred plan of applicable northern taste).
Embodiment 9.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 240 parts, extra dry red wine green pepper 50 parts, crisp 50 parts of peanut, 240 parts, Chinese toon (with weighing scale under natural moisture condition), soybean salad oil 450 parts, white sugar 12 parts, Zanthoxylum essential oil 3 parts, edible salt 10 parts, 60 parts, fermented soya bean, Jiang Rong 10 parts, 40 parts, soy sauce, sesame 15 parts, chicken meal 3 parts etc. are made by weight.
Embodiment 10.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 260 parts, extra dry red wine green pepper 70 parts, crisp 80 parts of peanut, 260 parts, Chinese toon (with weighing scale under natural moisture condition), soybean salad oil 650 parts, white sugar 15 parts, zanthoxylum powder 7 parts, edible salt 15 parts, 80 parts, fermented soya bean, Jiang Rong 30 parts, 60 parts, soy sauce, sesame 25 parts, chicken meal 7 parts etc. are made by weight.
Embodiment 11.
The making step of the present embodiment is with embodiment 1, and institute's difference is: by following weight proportion: garlic solvent 250 parts, extra dry red wine green pepper 50 parts, crisp 65 parts of peanut, 250 parts, Chinese toon (with weighing scale under natural moisture condition), rape salad oil 500 parts, white sugar 15 parts, Zanthoxylum essential oil 5 parts, edible salt 10 parts, 70 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts etc. are made by weight.(program is the preferred plan of applicable southern taste).
Embodiment 12.
The making step of the present embodiment is with embodiment 1, institute's difference is: by following weight proportion: garlic solvent 250 parts, extra dry red wine green pepper 70 parts, crisp 65 parts of peanut, 250 parts, Chinese toon (with weighing scale under natural moisture condition), rape salad oil 500 parts, white sugar 12 parts, Zanthoxylum essential oil 5 parts, edible salt 10 parts, 70 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts of grades are made by weight.(program is the preferred plan of applicable northern taste).
Method described in above-described embodiment 1-12 is made the garlic solvent capsicum paste obtained to enter sensory evaluation scores respectively and carry out Micro biological Tests index determining after adopting pasteurize.
Wherein sensory evaluation scores standard and sensory evaluation scores the results are shown in Table one and table two.
Table one: sensory evaluation scores standard.
| Project | Standards of grading | Full marks |
| Color and luster | Color and luster is homogeneous, red, glossy | 20 |
| Local flavor | Strong garlic perfume and peppery perfume (or spice) | 30 |
| Mouthfeel | Fragrant peppery good to eat, vegetables delicious and crisp, no impurity taste peculiar smell | 30 |
| Form | Even sauce shape, without going mouldy | 20 |
To often kind of embodiment, select each 10 people of southern and northern people and be divided into A, B two groups (A is southern group, and B is northern group), carry out organoleptic quality scoring, its result is as table two.
Table two: sensory evaluation scores result.
Described data are all expressed in the mode of average ± variance.
Embodiment of the present invention product all has good sensory evaluation scores result, has good organoleptic quality, and suitable marketing, has higher economic Popularizing of A.And appraisal result is seen, embodiment 3,7,11, southerner's scoring is relatively higher, illustrates and is more suitable for southern taste, and embodiment 4,8,12 northerner scoring is relatively higher, illustrates and is more suitable for northern taste.
Product adopts pasteurize, the garlic solvent capsicum paste after filling is heated to 70-75 DEG C, and keeps this temperature 30min, be then cooled to 4-5 DEG C rapidly.
Its microbiological indicator and Microorganism Evaluation the results are shown in following table:
Microbiological indicator comprises:
Total plate count measures: GB 4789.2-2010;
Enumeration of coliforms: GB4789.3-2010;
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) count: GB 29921-2013.
Table three: Microorganism Evaluation result.
| Embodiment | |
| Total plate count (cfu/g) | ≤100cfu/g |
| Coliform (cfu/g) | ≤3cfu/g |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect |
The embodiment of the present invention all has good Microorganism Evaluation result, and total plate count and coliform, pathogenic bacteria all meet relevant GB standard.
Carry out detection to the nutritional labeling of this product to analyze, its result is as follows.
The nutrient component meter of table four garlic solvent capsicum paste.
| Nutrient | Content/100g | Nutrient | Content/100g |
| Energy | 300KJ | Calcium | 90mg |
| Protein | 8.5g | Iron | 15mg |
| Fat | 1.6g | Selenium | 18μg |
| Carbohydrate | 21.6g | Cobastab | 0.8mg |
| Sodium | 2.3g | Vitamin C | 14mg |
| Phosphorus | 38mg | Zinc | 3.2mg |
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (10)
1. a garlic solvent capsicum paste, it is characterized in that: be made up of following parts by weight, its major ingredient is: garlic solvent 240-260 part, extra dry red wine green pepper 50-70 part, peanut crisp 50-80 part, vegetable materials and the equal proportion of garlic solvent (with weighing scale under natural moisture condition), vegetable oil 450-650 part, auxiliary material is: white sugar 12-15 part, spices 3-7 part, edible salt 10-15 part, fermented soya bean 60-80 part, Jiang Rong 10-30 part, soy sauce 40-60 part, sesame 15-25 part, chicken meal 3-7 part are made by weight.
2. a kind of garlic solvent capsicum paste according to claim 1, it is characterized in that: be made up of following parts by weight, its major ingredient is: garlic solvent 250 parts, extra dry red wine green pepper 50 parts, crisp 65 parts of peanut, vegetable materials and the equal proportion of garlic solvent (with weighing scale under natural moisture condition), vegetable oil 500 parts, auxiliary material is: white sugar 15 parts, spices 5 parts, edible salt 10 parts, 60 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts.
3. a kind of garlic solvent capsicum paste according to claim 1, it is characterized in that: be made up of following parts by weight, its major ingredient is: garlic solvent 250 parts, extra dry red wine green pepper 70 parts, crisp 65 parts of peanut, vegetable materials and the equal proportion of garlic solvent (with weighing scale under natural moisture condition), vegetable oil 500 parts, auxiliary material is: white sugar 12 parts, spices 5 parts, edible salt 10 parts, 60 parts, fermented soya bean, Jiang Rong 20 parts, 50 parts, soy sauce, sesame 20 parts, chicken meal 5 parts.
4. a kind of garlic solvent capsicum paste according to claim 1 or 2 or 3, is characterized in that: described garlic solvent is that the east of Sichuan garlic is made.
5. a kind of garlic solvent capsicum paste according to claim 1 or 2 or 3, is characterized in that: vegetable oil is rape salad oil or soybean salad oil.
6. a kind of garlic solvent capsicum paste according to claim 1 or 2 or 3, is characterized in that: spices is zanthoxylum powder or Zanthoxylum essential oil.
7. a kind of garlic solvent capsicum paste according to claim 1 or 2 or 3, is characterized in that: sesame is the white sesameseed fried.
8. a kind of garlic solvent capsicum paste according to claim 1 or 2 or 3, is characterized in that: vegetable materials is the one in mushroom or konjak tofu or Chinese toon.
9. a kind of garlic solvent capsicum paste according to claim 8, is characterized in that: described mushroom is dried thin mushroom, needs first to clean with Water blown; Described konjak tofu before making, need first by fresh Amorphophallus rivieri section and freezing; Described Chinese toon needs boiling water mire then partly to dry in the shade to place freezing for subsequent use once after gathering.
10. the preparation method of a kind of garlic solvent capsicum paste according to any one of claim 1 or 2 or 3, is characterized in that: its concrete making step is as follows:
A. raw material pre-treatment and processing:
Make the broken and chilli oil of capsicum: select nature extra dry red wine capsicum annum fasciculatum to clean surface, dry, 9 one-tenths remove seed, be ground in slightly capsicum is broken; By plant rusting to being adjusted to little fire (115-125 DEG C) during medium well, add capsicum broken continue to stir endure slowly, treat the broken shortcake of capsicum and ruddy, it is for subsequent use to close fire cooling;
Making peanut is crisp: be fried to by shelled peanut 7 ripe, and it is for subsequent use that cooling peeling is smashed (in thick);
Make garlic solvent: garlic peeling, clean, root cutting pad, salt marsh deodorization, rinsing, dry that to smash (little broken) for subsequent use;
Make Jiang Rong: ginger is removed the peel, clean, dry that to smash (little broken) for subsequent use;
Make vegetable materials: the vegetable materials needing to add cleaned after drying and dice, add vegetable materials during plant rusting to 8 maturation (145-155 DEG C), constantly stir-fry to micro-Huang, off the pot for subsequent use after stir-frying continuously with edible salt;
B. garlic solvent capsicum paste is prepared: plant rusting to 8 maturation (145-155 DEG C) adds garlic solvent and Jiang Rong stir-fries continuously, the condiment such as the fermented soya bean added successively subsequently, salt, soy sauce, white sugar carry out shortening, treat that garlic fragrance spread out, add the broken and chilli oil of the capsicum made successively, vegetable materials, peanut are crisp, and add spices and sesame, constant temperature frying evenly closes fire afterwards, adds local flavor and improve material chicken meal and mix when temperature is down to about 70-80 DEG C;
C. oil strain under normal temperature, artificial nature's homogeneous, filling, pasteurize, packaging, finished product exfactory inspection.
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| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
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| CN106307425A (en) * | 2016-08-22 | 2017-01-11 | 张国凤 | Chili oil beneficial to supplement selenium and preparation method thereof |
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| CN106974259A (en) * | 2017-05-08 | 2017-07-25 | 宁夏本味印象生物科技有限公司 | A kind of fragrant spicy Lycium chinense thick chilli sauce |
| CN107348469A (en) * | 2017-06-23 | 2017-11-17 | 深圳嘉美食品科技有限公司 | A kind of day shellfish thick chilli sauce and preparation method thereof |
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| CN104996981B (en) | 2018-06-26 |
| CN108713730A (en) | 2018-10-30 |
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