CN105325994A - Sauced chilli powder and making method thereof - Google Patents
Sauced chilli powder and making method thereof Download PDFInfo
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- CN105325994A CN105325994A CN201510877906.6A CN201510877906A CN105325994A CN 105325994 A CN105325994 A CN 105325994A CN 201510877906 A CN201510877906 A CN 201510877906A CN 105325994 A CN105325994 A CN 105325994A
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- sauce
- powder
- chilli
- preparation
- sauced
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses sauced chilli powder and a making method thereof, and belongs to the field of agricultural product processing. The sauced chilli powder is prepared from, by weight, 80-150 parts of dried chilli, 10-30 parts of fermented soya beans, 4-8 parts of distilled liquor, 6-15 parts of edible salt, 20-35 parts of spice and 0.2-0.5 part of a food additive. The method comprises the following steps that the chilli is smashed and sieved, the chilli powder, sauce and distilled liquor are mixed and fermented, and spray drying is performed to obtain a finished product; according to the obtained sauced chilli powder, the sauce is obtained by conducting centrifugal separation on fermented soya bean paste. The sauce obtained by conducting centrifugal separation on the fermented soya bean paste is mixed with the chilli for fermentation, and spray drying is performed to obtain the sauced chilli powder. The sauced chilli powder is in a powder shape, the water content is low, the shelf life is long, the sauced chilli powder is conveyed more conveniently due to the powder shape, and the flavoring addition amount is small; the sauced chilli powder has the taste of being fresh, hot and mellow, the sauce flavor is obvious, the taste is delicious, and the nutritive indexes are obviously improved.
Description
Technical field
The present invention relates to a kind of sauce All ice powder and preparation method thereof, belong to technical field of agricultural product process.
Background technology
Flavouring refers to the color that can increase dish, promotes appetite, is of value to the accesary foods of health.Its major function promotes vegetable quality, meets the sense organ needs of consumer, thus stimulate appetite, and promotes health.The main flavouring of current catering market has monosodium glutamate, chickens' extract, sauce class etc., and each kind of flavouring, all containing the special composition being different from other raw materials, this is the common feature of flavouring, is also the main cause that material of spice has seasoning effect.
Chilli powder is red or reddish yellow, glossy and uniform powder, is by pimiento, yellow capsicum, and chilli seed and the fine ground mixture of part capsicum bar, have the peppery fragrance that capsicum is intrinsic, hear be pungent sneeze.Chilli powder is applicable to for making thick chilli sauce very much, and cooks, and can combine more fully, show the different local flavor of cooking, be also applicable to very much bringing making pickles with cooking.
Thick chilli sauce is flavouring more common on dining table, has the advantages that color and luster is reddish brown, even thickness, fresh peppery sweet-smelling, the degree of saltiness are agreeable to the taste.Thick chilli sauce energy spleen benefiting and stimulating the appetite is aid digestion, is feast or family's seasoning good merchantable brand.There is different lacol flavor thick chilli sauce in each area.Market sell thick chilli sauce production procedure be generally select materials, pulverize, spice, bake, bottle, finished product.But the above-mentioned problem that thick chilli sauce existence is not easily preserved for a long time, seasoning addition is large, transport is inconvenient.
Summary of the invention
The present invention is directed to existing chilli powder Problems existing, provide a kind of sauce flavor chili powder and preparation method thereof, this sauce green pepper powder is Powdered, the low long shelf-life of moisture, makes that Powdered transport is convenient and seasoning addition is little.In addition, sauce green pepper powder provided by the invention is while the taste with fresh peppery sweet-smelling, and its sauce fragrance is given prominence to, and flavour is delicious, and nutritive index significantly improves.
In order to achieve the above object, the technical solution adopted in the present invention is:
A kind of sauce All ice powder, the weight portion of each component is:
Chilli 80-150 part, fermented soya bean 10-30 part, Spirit 4-8 part, edible salt 6-15 part, spice 10-30 part, food additives 0.2-0.5 part.
Another object of the present invention is to provide a kind of preparation method of sauce All ice powder, comprises the following steps:
(1) vivid chilli is selected, stalk, by Capsicum crushing, sieving for standby;
(2) fermented soya bean are through emerge in worm water, play sauce, centrifugal dip;
(3) by chilli powder, dip and Spirit mixed culture fermentation;
(4) allocate, spraying dry, obtains sauce green pepper powder;
Described pulverizing and sieving adopts 70-100 order granular mill to pulverize;
Described fermented soya bean and warm water mass ratio are (10-30): (40-80);
The temperature of described warm water is 35-45 DEG C, and soak time is 1-3h;
Described making beating uses beater 8000 ~ 10000r/min, 20 ~ 30s;
Described centrifugal rotating speed is 300-500r/min, and the centrifugal treating time is 15--30min;
The temperature of described fermentation is 25-30 DEG C, and the time of fermentation is 5-7 days;
The mass ratio of described capsicum, dip and Spirit is (80-150): (40-80): (4-8);
The paddy brewed wine precision of described Spirit is 45%-55%;
Described spray-dired inlet temperature 180-210 DEG C, outlet temperature 100-110 DEG C;
In described allotment, spice used comprises according to weight portion: zanthoxylum powder 1-4 part, chilli powder 5-8 part, onion powder 5-10 part, ginger powder 4-8 part, garlic powder 1-3 part, black sesame powder 2-4 part, white granulated sugar 5-10 part.
The invention has the beneficial effects as follows:
This sauce green pepper powder is Powdered, the low long shelf-life of moisture, makes that Powdered transport is convenient and seasoning addition is little, while having the taste of fresh peppery sweet-smelling, its sauce fragrance is given prominence to, and flavour is delicious, and nutritive index significantly improves, and preparation technology is simple, is suitable for industrial application.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1:
A kind of sauce All ice powder, the weight portion of each component is:
Chilli 80-part, 30 parts, fermented soya bean, Spirit 4 parts, edible salt 15 parts, spice 10 parts, food additives 0.5 part;
Its preparation method, comprises the following steps:
(1) select vivid chilli, stalk, Capsicum crushing 100 order granular mill is carried out pulverizing for subsequent use;
(2) fermented soya bean are through 35 DEG C of emerge in worm water 3h, use beater 8000r/min, and 30s carries out playing sauce, and 500r/min, 30min are centrifugal obtains dip;
(3) by capsicum, dip and Spirit with mass ratio be 80:50:4 mixed culture fermentation;
(4) allocate, spraying dry inlet temperature 180 DEG C, outlet temperature 110 DEG C, obtains sauce green pepper powder.
embodiment 2:
A kind of sauce All ice powder, the weight portion of each component is:
Chilli 150 parts, 10 parts, fermented soya bean, Spirit 4 parts, edible salt 6 parts, spice 30 parts, food additives 0.2 part;
Its preparation method, comprises the following steps:
(1) select vivid chilli, stalk, Capsicum crushing 90 order granular mill is carried out pulverizing for subsequent use;
(2) fermented soya bean are through 45 DEG C of emerge in worm water 1h, use beater 10000r/min, and 20s carries out playing sauce, and 500r/min, 15min are centrifugal obtains dip;
(3) by capsicum, dip and Spirit with mass ratio be 150:80:8 mixed culture fermentation;
(4) allocate, spraying dry inlet temperature 210 DEG C, outlet temperature 100 DEG C, obtains sauce green pepper powder.
embodiment 3:
A kind of sauce All ice powder, the weight portion of each component is:
Chilli 100 parts, 20 parts, fermented soya bean, Spirit 6 parts, edible salt 12 parts, spice 15 parts, food additives 0.3 part;
Its preparation method, comprises the following steps:
(1) select vivid chilli, stalk, Capsicum crushing 95 order granular mill is carried out pulverizing for subsequent use;
(2) fermented soya bean are through 30 DEG C of emerge in worm water 1.5h, use beater 8000r/min, and 30s carries out playing sauce, and 450r/min, 25min are centrifugal obtains dip;
(3) by capsicum, dip and Spirit with mass ratio be 100:60:7 mixed culture fermentation;
(4) allocate, spraying dry inlet temperature 190 DEG C, outlet temperature 100 DEG C, obtains sauce green pepper powder.
embodiment 4:
A kind of sauce All ice powder, the weight portion of each component is:
Chilli 120 parts, 30 parts, fermented soya bean, Spirit 8 parts, edible salt 12 parts, spice 20 parts, food additives 0.3 part;
Its preparation method, comprises the following steps:
(1) select vivid chilli, stalk, Capsicum crushing 80 order granular mill is carried out pulverizing for subsequent use;
(2) fermented soya bean are through 40 DEG C of emerge in worm water 3h, use beater 10000r/min, and 20s carries out playing sauce, and 400r/min, 25min are centrifugal obtains dip;
(3) by capsicum, dip and Spirit with mass ratio be 120:70:7 mixed culture fermentation;
(4) allocate, spraying dry inlet temperature 190 DEG C, outlet temperature 110 DEG C, obtains sauce green pepper powder.
embodiment 5:
A kind of sauce All ice powder, the weight portion of each component is:
Chilli 90 parts, 25 parts, fermented soya bean, Spirit 5 parts, edible salt 8 parts, spice 18 parts, food additives 0.4 part;
Its preparation method, comprises the following steps:
(1) select vivid chilli, stalk, Capsicum crushing 85 order granular mill is carried out pulverizing for subsequent use;
(2) fermented soya bean are through 40 DEG C of emerge in worm water 2.5h, use beater 8000r/min, and 25s carries out playing sauce, and 500r/min, 30min are centrifugal obtains dip;
(3) by capsicum, dip and Spirit with mass ratio be 90:60:8 mixed culture fermentation;
(4) allocate, spraying dry inlet temperature 180 DEG C, outlet temperature 110 DEG C, obtains sauce green pepper powder.
Claims (10)
1. a sauce All ice powder, is characterized in that: the weight portion of each component is:
Chilli 80-150 part, fermented soya bean 10-30 part, Spirit 4-8 part, edible salt 6-15 part, spice 10-30 part, food additives 0.2-0.5 part.
2. a preparation method for sauce All ice powder, is characterized in that: comprise the following steps:
(1) select vivid chilli, stalk, by Capsicum crushing, cross 70-100 mesh sieve for subsequent use;
(2) fermented soya bean are through emerge in worm water, play sauce, centrifugal dip, and fermented soya bean and warm water mass ratio are 10-30:40-80;
(3) by chilli powder, dip and Spirit mixed culture fermentation;
(4) allocate, spraying dry, obtains sauce green pepper powder.
3. the preparation method of a kind of sauce All ice powder according to claim 2, is characterized in that: the temperature of step (2) described warm water is 35-45 DEG C.
4. the preparation method of a kind of sauce All ice powder according to claim 2, is characterized in that: the making beating described in step (2) uses beater 8000 ~ 10000r/min, 20 ~ 30s.
5. the preparation method of a kind of sauce All ice powder according to claim 2, it is characterized in that: the centrifugal rotating speed described in step (2) is 300-500r/min, the centrifugal treating time is 15--30min.
6. the preparation method of a kind of sauce All ice powder according to claim 2, it is characterized in that: the temperature of step (3) described fermentation is 25-30 DEG C, the time of fermentation is 5-7 days.
7. the preparation method of a kind of sauce All ice powder according to claim 2, is characterized in that: the mass ratio of step (3) described capsicum, dip and Spirit is 80-150:40-80:4-8.
8. the preparation method of a kind of sauce All ice powder according to claim 2, is characterized in that: the paddy brewed wine precision of step (3) described Spirit is 45%-55%.
9. the preparation method of a kind of sauce All ice powder according to claim 2, is characterized in that: step (4) described spray-dired inlet temperature 180-210 DEG C, outlet temperature 100-110 DEG C.
10. the preparation method of a kind of sauce All ice powder according to claim 2, is characterized in that: in step (4) described allotment, spice used comprises according to weight portion: zanthoxylum powder 1-4 part, chilli powder 5-8 part, onion powder 5-10 part, ginger powder 4-8 part, garlic powder 1-3 part, black sesame powder 2-4 part, white granulated sugar 5-10 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877906.6A CN105325994A (en) | 2015-12-04 | 2015-12-04 | Sauced chilli powder and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877906.6A CN105325994A (en) | 2015-12-04 | 2015-12-04 | Sauced chilli powder and making method thereof |
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| Publication Number | Publication Date |
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| CN105325994A true CN105325994A (en) | 2016-02-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510877906.6A Pending CN105325994A (en) | 2015-12-04 | 2015-12-04 | Sauced chilli powder and making method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology thereof |
| CN107568699A (en) * | 2017-07-25 | 2018-01-12 | 黄煜阶 | A kind of novel sapor chilli powder and preparation method thereof |
| CN107647369A (en) * | 2017-10-23 | 2018-02-02 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg paprika and preparation method thereof |
-
2015
- 2015-12-04 CN CN201510877906.6A patent/CN105325994A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036731A (en) * | 2016-05-23 | 2016-10-26 | 王新湘 | Chili sauce and manufacturing technology thereof |
| CN107568699A (en) * | 2017-07-25 | 2018-01-12 | 黄煜阶 | A kind of novel sapor chilli powder and preparation method thereof |
| CN107647369A (en) * | 2017-10-23 | 2018-02-02 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg paprika and preparation method thereof |
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Application publication date: 20160217 |
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| WD01 | Invention patent application deemed withdrawn after publication |