CN105581296A - Papaya sweet chili sauce and preparation method thereof - Google Patents
Papaya sweet chili sauce and preparation method thereof Download PDFInfo
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- CN105581296A CN105581296A CN201510942718.7A CN201510942718A CN105581296A CN 105581296 A CN105581296 A CN 105581296A CN 201510942718 A CN201510942718 A CN 201510942718A CN 105581296 A CN105581296 A CN 105581296A
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- pawpaw
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Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a papaya sweet chili sauce. The papaya sweet chili sauce is prepared from the following raw materials in parts by weight: papayas, mung beans, Chinese yam, table salt, chicken essence, pricklyash peel powder, chili powder, a tomato sauce, white sugar, laver powder, deep sea water and nutrient powder, wherein the nutrient powder is prepared from the following raw materials in parts by weight: eggs, millet, polished glutinous rice, oat and soybeans. The invention further discloses a preparation method of the papaya sweet chili sauce. The prepared papaya sweet chili sauce disclosed by the invention is unique in mouth feel and rich in nutrition, and has a good market application prospect. According to the papaya sweet chili sauce disclosed by the invention, natural fruits namely papayas are used as raw materials, and the papayas are rich in nutrition, contain glucose, pulp and vitamins, and have great advantages for human bodies; besides, the papayas have the efficacy of invigorating the spleen to promote digestion, and also have the effects of promoting lactation and resisting cancer.
Description
Technical field
The present invention relates to a kind of sweet thick chilli sauce and preparation method thereof. More particularly, the present invention relates to sweet thick chilli sauce of a kind of pawpaw and preparation method thereof.
Background technology
Pawpaw nutrient is abundant, is easy to growth, have the title of " hundred benefit fruit kings ", ripe pawpaw is golden yellow or flesh pink, and fruit juice delicate fragrance, the tender succulence of meat are tasty, and pawpaw also has following effect: reinforcing spleen to promote digestion, and the papain in pawpaw, can be aliphatic acid by lipolysis; Modern medicine is found, contains a kind of ferment in pawpaw, and energy digesting protein, is conducive to human body food is digested and absorbed, therefore there is the merit of reinforcing spleen to promote digestion; Logical breast is anticancer, and the renin in pawpaw has logical breast effect, and carpaine has the merit of antiangiogenic property leukaemia, therefore can be used for logical breast and treatment lymphatic leukemia. But fresh pawpaw is difficult for storage, and pawpaw is less through the product of deep processing, utilizes fresh pawpaw Raw material processing to become the sweet thick chilli sauce of pawpaw, and product special flavour uniqueness, nutritious, instant are a kind of desirable flavouring.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and provide at least below by the advantage of explanation.
A further object of the invention is to provide sweet thick chilli sauce of a kind of pawpaw and preparation method thereof, the sweet thick chilli sauce of pawpaw prepared by the present invention, mouthfeel uniqueness, nutritious, there is good market application foreground, the present invention adopts Natural Water fruit tree melon as raw material, pawpaw is not only nutritious, contain glucose, pulp and vitamin, human body is had to great benefit, and pawpaw has the merit of reinforcing spleen to promote digestion, reinforcing spleen to promote digestion; Pawpaw also has the anticancer effect of logical breast.
In order to realize according to these objects of the present invention and other advantage, provide a kind of pawpaw sweet thick chilli sauce, comprise the raw material of following weight portion meter:
30～35 portions of pawpaws, 14～18 portions of mung beans, 10～14 portions of Chinese yams, 1～2 portion of salt, 0.8～1.2 portion of chickens' extract, 2～3 parts of zanthoxylum powders, 6～8 portions of chilli powders, 5～7 portions of catsup, 4～6 parts of white sugar, 3～5 parts of laver ends, 10～15 parts of deep ocean waters and 10～12 parts of nutrient powder;
Wherein, described nutrient powder is made up of the material of following weight portion meter: 3～4 parts of eggs, 2～3 portions of millets, 3～4 parts of glutinous rice, 2～3 portions of oats and 1～3 portion of soya bean.
Preferably, the preparation method of the described sweet thick chilli sauce of pawpaw, comprises the following steps:
1) mung bean of above-mentioned weight portion is cleaned, the 3～5min that stir-fries at 110 DEG C, is cooled to room temperature, cooling mung bean is placed in to clear water and soaks 18～24h, puts into pressure cooker boiling 60min, pulls the mung bean after stewing boiling out, naturally dries to surface and there is no moisture;
2) salt of the mung bean after drying and above-mentioned weight portion, chickens' extract, zanthoxylum powder, chilli powder, catsup, white sugar, laver end and deep ocean water are stirred, be placed in hermetically sealed can, air to the tank internal pressure extracting in hermetically sealed can is 0.01MPa, in 28 DEG C of lower seal fermentations 4～5 days, obtain tunning;
Tunning is coated in to fragrant citrus pericarp inner surface, after coating, at the multiple holes of tunning surface stamp, and apply one deck volcanic mud on tunning surface, cover again one deck water content and be 28% gauze, before applying tunning, apply successively one deck seabed mud and one deck honey at fragrant citrus pericarp inner surface, wherein, described fragrant citrus pericarp is through super-dry processing;
The fragrant citrus pericarp of handling well is placed in to nitrogen atmosphere, in 45 DEG C leave standstill 3 days, remove fragrant citrus pericarp, obtain the first mixture;
3) by the Chinese yam of above-mentioned weight portion boiling 10min in steamer, mince, obtain Chinese yam mud, Chinese yam mud is mixed with described the first mixture, obtain the second mixture;
4) pawpaw of above-mentioned weight portion is cut into the cubic block that the length of side is 0.5cm, be soaked in colour protecting liquid 20min, be placed in again～4 DEG C to be refrigerated to pawpaw surface hard, pawpaw surface after freezing applies honey, sunflower seed oil successively, being placed in air complains and quarrel loudly, process 10min for 180～200 DEG C, take out, obtain papaw pieces after treatment;
5) nutrient powder of papaw pieces after treatment, described the second mixture and above-mentioned weight portion is mixed, obtain the sweet thick chilli sauce of pawpaw;
Wherein, the making step at described laver end is: first laver is soaked in to mass concentration and is in 1～3% NaOH solution 4～6 days, be then soaked in mass concentration and be 5～8% NaHCO3Solution 1～2 day, to remove the fishy smell of laver, finally uses pure water rinsing 3～4 times, until the PH of the water on laver surface reaches 6.9～7.1, finally laver drying and grinding clean rinsing is obtained to described laver end.
Preferably, the preparation method of the described sweet thick chilli sauce of pawpaw, described nutrient powder is passed through boiling processing before use.
Preferably, the preparation method of the described sweet thick chilli sauce of pawpaw, described yam variety is iron rod yam.
Preferably, the preparation method of the described sweet thick chilli sauce of pawpaw, described salt is iodic salt.
Preferably, the preparation method of the described sweet thick chilli sauce of pawpaw, described chilli powder is capsicum annum fasciculatum powder.
Preferably, the preparation method of the described sweet thick chilli sauce of pawpaw, described colour protecting liquid is Alkitrate.
The present invention at least comprises following beneficial effect:
(1) the present invention adopts Natural Water fruit tree melon as raw material, and pawpaw is not only nutritious, contains glucose, pulp and vitamin, human body is had to great benefit, and pawpaw has the effect of reinforcing spleen to promote digestion, the papain in pawpaw, can be aliphatic acid by lipolysis; Modern medicine is found, contains a kind of ferment in pawpaw, and energy digesting protein, is conducive to human body food is digested and absorbed, therefore there is the merit of reinforcing spleen to promote digestion; Pawpaw also has the anticancer effect of logical breast, and the renin in pawpaw has logical breast effect, and carpaine has the merit of antiangiogenic property leukaemia;
(2) in raw material of the present invention, adopt the nutritious and deep ocean water of contaminated cleaning hardly, can reduce the pollution in the sweet thick chilli sauce preparation process of pawpaw of the present invention, further improve the quality of the sweet thick chilli sauce of pawpaw, and deep ocean water is containing being rich in a large amount of mineral matters and trace element, can provide abundant nutriment for the sweet thick chilli sauce of pawpaw;
(3) step 2 of the present invention) in, mixed raw material is placed in to hermetically sealed can, air to the tank internal pressure extracting in hermetically sealed can is 0.01MPa, carry out vacuum fermentation, can make raw material mix more even, ferment effect is better, long than the traditional zymotic cycle, utilize vacuum fermentation can also effectively shift to an earlier date fermenting speed, reduce fermentation period, improve productivity effect;
(4) step 2 of the present invention) in, using fragrant citrus pericarp as fermentation carrier, first, there is good water storage function through the fragrant citrus pericarp of super-dry processing, first the moisture in tunning is partially absorbed, along with the moisture of the process generation of fermenting, continue again to absorb, the impact of avoiding excess moisture to cause fermentation, and in fragrant citrus pericarp, contain a large amount of nutrients, in sweat can with fermentation raw material namely pericarp mixture interact, and nutrient is discharged in tunning and is gone;
(5) step 4 of the present invention) in, pawpaw cubic block is soaked in to colour protecting liquid 20min, can effectively protect pawpaw color constant, make the pawpaw color in the sweet thick chilli sauce of pawpaw that the later stage obtains comparatively fresh, improve consumer's desire to buy and appetite;
(6) step 4 of the present invention) in pawpaw is carried out to～4 DEG C of freezing processing, then be placed in air and complain and quarrel loudly and process, first carry out freezing processing, can make to obtain pawpaw mouthfeel more crisp mouthful, and not yielding, appearance is better; Process and complain and quarrel loudly with air, compare traditional fried, not only the processing time short, and food fat content is low, more meets modern to healthy pursuit;
(7) step 5 of the present invention) in, first laver is soaked in to mass concentration and is in 1～3% NaOH solution 4～6 days, be then soaked in mass concentration and be 5～8% NaHCO3Solution 1～2 day, to remove the fishy smell of laver, finally use pure water rinsing 3～4 times, until the PH of the water on laver surface reaches 6.9～7.1, this kind of laver end delicious flavour that method obtains, and there is no fishy smell, the trace element that provides multiple human body to need for the sweet thick chilli sauce of pawpaw is provided as batching.
Other advantage of the present invention, target and feature embody the explanation of part by below, and part also will be by being understood by those skilled in the art research and practice of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.
Should be appreciated that use herein do not allot existence or the interpolation of one or more other elements or its combination such as " having ", " comprising " and " comprising " term.
Embodiment 1
The sweet thick chilli sauce of a kind of pawpaw, comprises the raw material of following weight portion meter:
30 portions of pawpaws, 14 portions of mung beans, 10 portions of Chinese yams, 1 portion of salt, 0.8 portion of chickens' extract, 2 parts of zanthoxylum powders, 6 portions of chilli powders, 5 portions of catsup, 4 parts of white sugar, 3 parts of laver ends, 10 parts of deep ocean waters and 10 parts of nutrient powder;
Wherein, described nutrient powder is made up of the material of following weight portion meter: 3 parts of eggs, 2 portions of millets, 3 parts of glutinous rice, 2～3 portions of oats and 1 portion of soya bean.
A preparation method for the described sweet thick chilli sauce of pawpaw, comprises the following steps:
1) mung bean of above-mentioned weight portion is cleaned, the 3min that stir-fries at 110 DEG C, is cooled to room temperature, cooling mung bean is placed in to clear water and soaks 18h, puts into pressure cooker boiling 60min, pulls the mung bean after stewing boiling out, naturally dries to surface and there is no moisture;
2) salt of the mung bean after drying and above-mentioned weight portion, chickens' extract, zanthoxylum powder, chilli powder, catsup, white sugar, laver end and deep ocean water are stirred, be placed in hermetically sealed can, air to the tank internal pressure extracting in hermetically sealed can is 0.01MPa, in 28 DEG C of lower seal fermentations 4～5 days, obtain tunning;
Tunning is coated in to fragrant citrus pericarp inner surface, after coating, at the multiple holes of tunning surface stamp, and apply one deck volcanic mud on tunning surface, cover again one deck water content and be 28% gauze, before applying tunning, apply successively one deck seabed mud and one deck honey at fragrant citrus pericarp inner surface, wherein, described fragrant citrus pericarp is through super-dry processing;
The fragrant citrus pericarp of handling well is placed in to nitrogen atmosphere, in 45 DEG C leave standstill 3 days, remove fragrant citrus pericarp, obtain the first mixture;
3) by the Chinese yam of above-mentioned weight portion boiling 10min in steamer, mince, obtain Chinese yam mud, Chinese yam mud is mixed with described the first mixture, obtain the second mixture;
4) pawpaw of above-mentioned weight portion is cut into the cubic block that the length of side is 0.5cm, be soaked in colour protecting liquid 20min, be placed in again～4 DEG C to be refrigerated to pawpaw surface hard, pawpaw surface after freezing applies honey, sunflower seed oil successively, being placed in air complains and quarrel loudly, process 10min for 180 DEG C, take out, obtain papaw pieces after treatment;
5) nutrient powder of papaw pieces after treatment, described the second mixture and above-mentioned weight portion is mixed, obtain the sweet thick chilli sauce of pawpaw;
Wherein, the making step at described laver end is: first laver is soaked in to mass concentration and is in 1% NaOH solution 4 days, be then soaked in mass concentration and be 5% NaHCO3Solution 1 day, to remove the fishy smell of laver, finally uses pure water rinsing 3 times, until the PH of the water on laver surface reaches 6.9, finally laver drying and grinding clean rinsing is obtained to described laver end.
The preparation method of the described sweet thick chilli sauce of pawpaw, described nutrient powder is passed through boiling processing before use.
The preparation method of the described sweet thick chilli sauce of pawpaw, described yam variety is iron rod yam.
The preparation method of the described sweet thick chilli sauce of pawpaw, described salt is iodic salt.
The preparation method of the described sweet thick chilli sauce of pawpaw, described chilli powder is capsicum annum fasciculatum powder.
The preparation method of the described sweet thick chilli sauce of pawpaw, described colour protecting liquid is Alkitrate.
Embodiment 2
The sweet thick chilli sauce of a kind of pawpaw, comprises the raw material of following weight portion meter:
33 portions of pawpaws, 16 portions of mung beans, 12 portions of Chinese yams, 1.5 portions of salt, 1 portion of chickens' extract, 2.5 parts of zanthoxylum powders, 7 portions of chilli powders, 6 portions of catsup, 5 parts of white sugar, 4 parts of laver ends, 12 parts of deep ocean waters and 12 parts of nutrient powder;
Wherein, described nutrient powder is made up of the material of following weight portion meter: 3.5 parts of eggs, 2.4 portions of millets, 3.4 parts of glutinous rice, 2.4 portions of oats and 2 portions of soya beans.
A preparation method for the described sweet thick chilli sauce of pawpaw, comprises the following steps:
1) mung bean of above-mentioned weight portion is cleaned, the 4min that stir-fries at 110 DEG C, is cooled to room temperature, cooling mung bean is placed in to clear water and soaks 21h, puts into pressure cooker boiling 60min, pulls the mung bean after stewing boiling out, naturally dries to surface and there is no moisture;
2) salt of the mung bean after drying and above-mentioned weight portion, chickens' extract, zanthoxylum powder, chilli powder, catsup, white sugar, laver end and deep ocean water are stirred, be placed in hermetically sealed can, air to the tank internal pressure extracting in hermetically sealed can is 0.01MPa, in 28 DEG C of lower seal fermentations 4.4 days, obtain tunning;
Tunning is coated in to fragrant citrus pericarp inner surface, after coating, at the multiple holes of tunning surface stamp, and apply one deck volcanic mud on tunning surface, cover again one deck water content and be 28% gauze, before applying tunning, apply successively one deck seabed mud and one deck honey at fragrant citrus pericarp inner surface, wherein, described fragrant citrus pericarp is through super-dry processing;
The fragrant citrus pericarp of handling well is placed in to nitrogen atmosphere, in 45 DEG C leave standstill 3 days, remove fragrant citrus pericarp, obtain the first mixture;
3) by the Chinese yam of above-mentioned weight portion boiling 10min in steamer, mince, obtain Chinese yam mud, Chinese yam mud is mixed with described the first mixture, obtain the second mixture;
4) pawpaw of above-mentioned weight portion is cut into the cubic block that the length of side is 0.5cm, be soaked in colour protecting liquid 20min, be placed in again～4 DEG C to be refrigerated to pawpaw surface hard, pawpaw surface after freezing applies honey, sunflower seed oil successively, being placed in air complains and quarrel loudly, process 10min for 190 DEG C, take out, obtain papaw pieces after treatment;
5) nutrient powder of papaw pieces after treatment, described the second mixture and above-mentioned weight portion is mixed, obtain the sweet thick chilli sauce of pawpaw;
Wherein, the making step at described laver end is: first laver is soaked in to mass concentration and is in 2% NaOH solution 5 days, be then soaked in mass concentration and be 6% NaHCO3Solution 1.5 days, to remove the fishy smell of laver, finally uses pure water rinsing 3 times, until the PH of the water on laver surface reaches 7, finally laver drying and grinding clean rinsing is obtained to described laver end.
The preparation method of the described sweet thick chilli sauce of pawpaw, described nutrient powder is passed through boiling processing before use.
The preparation method of the described sweet thick chilli sauce of pawpaw, described yam variety is iron rod yam.
The preparation method of the described sweet thick chilli sauce of pawpaw, described salt is iodic salt.
The preparation method of the described sweet thick chilli sauce of pawpaw, described chilli powder is capsicum annum fasciculatum powder.
The preparation method of the described sweet thick chilli sauce of pawpaw, described colour protecting liquid is Alkitrate.
Embodiment 3
The sweet thick chilli sauce of a kind of pawpaw, comprises the raw material of following weight portion meter:
35 portions of pawpaws, 18 portions of mung beans, 14 portions of Chinese yams, 2 portions of salt, 1.2 portions of chickens' extracts, 3 parts of zanthoxylum powders, 8 portions of chilli powders, 7 portions of catsup, 6 parts of white sugar, 5 parts of laver ends, 15 parts of deep ocean waters and 12 parts of nutrient powder;
Wherein, described nutrient powder is made up of the material of following weight portion meter: 4 parts of eggs, 3 portions of millets, 4 parts of glutinous rice, 3 portions of oats and 3 portions of soya beans.
A preparation method for the described sweet thick chilli sauce of pawpaw, comprises the following steps:
1) mung bean of above-mentioned weight portion is cleaned, the 5min that stir-fries at 110 DEG C, is cooled to room temperature, cooling mung bean is placed in to clear water and soaks 24h, puts into pressure cooker boiling 60min, pulls the mung bean after stewing boiling out, naturally dries to surface and there is no moisture;
2) salt of the mung bean after drying and above-mentioned weight portion, chickens' extract, zanthoxylum powder, chilli powder, catsup, white sugar, laver end and deep ocean water are stirred, be placed in hermetically sealed can, air to the tank internal pressure extracting in hermetically sealed can is 0.01MPa, in 28 DEG C of lower seal fermentations 5 days, obtain tunning;
Tunning is coated in to fragrant citrus pericarp inner surface, after coating, at the multiple holes of tunning surface stamp, and apply one deck volcanic mud on tunning surface, cover again one deck water content and be 28% gauze, before applying tunning, apply successively one deck seabed mud and one deck honey at fragrant citrus pericarp inner surface, wherein, described fragrant citrus pericarp is through super-dry processing;
The fragrant citrus pericarp of handling well is placed in to nitrogen atmosphere, in 45 DEG C leave standstill 3 days, remove fragrant citrus pericarp, obtain the first mixture;
3) by the Chinese yam of above-mentioned weight portion boiling 10min in steamer, mince, obtain Chinese yam mud, Chinese yam mud is mixed with described the first mixture, obtain the second mixture;
4) pawpaw of above-mentioned weight portion is cut into the cubic block that the length of side is 0.5cm, be soaked in colour protecting liquid 20min, be placed in again～4 DEG C to be refrigerated to pawpaw surface hard, pawpaw surface after freezing applies honey, sunflower seed oil successively, be placed in 200 DEG C of air fryers and process 10min, take out, obtain papaw pieces after treatment;
5) nutrient powder of papaw pieces after treatment, described the second mixture and above-mentioned weight portion is mixed, obtain the sweet thick chilli sauce of pawpaw;
Wherein, the making step at described laver end is: first laver is soaked in to mass concentration and is in 3% NaOH solution 6 days, be then soaked in mass concentration and be 8% NaHCO3Solution 2 days, to remove the fishy smell of laver, finally uses pure water rinsing 4 times, until the PH of the water on laver surface reaches 7.1, finally laver drying and grinding clean rinsing is obtained to described laver end.
The preparation method of the described sweet thick chilli sauce of pawpaw, described nutrient powder is passed through boiling processing before use.
The preparation method of the described sweet thick chilli sauce of pawpaw, described yam variety is iron rod yam.
The preparation method of the described sweet thick chilli sauce of pawpaw, described salt is iodic salt.
The preparation method of the described sweet thick chilli sauce of pawpaw, described chilli powder is capsicum annum fasciculatum powder.
The preparation method of the described sweet thick chilli sauce of pawpaw, described colour protecting liquid is Alkitrate.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (7)
1. the sweet thick chilli sauce of pawpaw, is characterized in that, comprises the raw material of following weight portion meter:
30～35 portions of pawpaws, 14～18 portions of mung beans, 10～14 portions of Chinese yams, 1～2 portion of salt, 0.8～1.2 portion of chickens' extract, 2～3 partsZanthoxylum powder, 6～8 portions of chilli powders, 5～7 portions of catsup, 4～6 parts of white sugar, 3～5 parts of laver ends, 10～15 parts of deep ocean watersAnd 10～12 parts of nutrient powder;
Wherein, described nutrient powder is made up of the material of following weight portion meter: 3～4 parts of eggs, 2～3 portions of millets, 3～4 parts are glutinousRice, 2～3 portions of oats and 1～3 portion of soya bean.
2. a preparation method for the sweet thick chilli sauce of pawpaw as claimed in claim 1, is characterized in that, comprises the following steps:
1) mung bean of above-mentioned weight portion is cleaned, the 3～5min that stir-fries at 110 DEG C, is cooled to room temperature, and cooling mung bean is putIn clear water, soak 18～24h, put into pressure cooker boiling 60min, pull the mung bean after stewing boiling out, naturally dry to surface and do not haveThere is moisture;
2) by the salt of the mung bean after drying and above-mentioned weight portion, chickens' extract, zanthoxylum powder, chilli powder, catsup, white sugar,Laver end and deep ocean water stir, and are placed in hermetically sealed can, and air to the tank internal pressure extracting in hermetically sealed can is0.01MPa, in 28 DEG C of lower seal fermentations 4～5 days, obtains tunning;
Tunning is coated in to fragrant citrus pericarp inner surface, after coating, at the multiple holes of tunning surface stamp, and in fermentationProduct surface applies one deck volcanic mud, then to cover one deck water content be 28% gauze, before applying tunning, at orangeSub-intracutaneous surface applies one deck seabed mud and one deck honey successively, and wherein, described fragrant citrus pericarp is through super-dry processing;
The fragrant citrus pericarp of handling well is placed in to nitrogen atmosphere, in 45 DEG C leave standstill 3 days, remove fragrant citrus pericarp, obtain the first mixture;
3) by the Chinese yam of above-mentioned weight portion boiling 10min in steamer, mince, obtain Chinese yam mud, by Chinese yam mud and describedOne mixture mixes, and obtains the second mixture;
4) pawpaw of above-mentioned weight portion is cut into the cubic block that the length of side is 0.5cm, is soaked in colour protecting liquid 20min, then is placed in～4 DEG C to be refrigerated to pawpaw surface hard, and the pawpaw surface after freezing applies honey, sunflower seed oil successively, is placed in air and complains and quarrel loudlyIn, process 10min for 180～200 DEG C, take out, obtain papaw pieces after treatment;
5) nutrient powder of papaw pieces after treatment, described the second mixture and above-mentioned weight portion is mixed, obtain pawpaw sweetThick chilli sauce;
Wherein, the making step at described laver end is: first laver is soaked in to mass concentration and is in 1～3% NaOH solution4～6 days, be then soaked in mass concentration and be 5～8% NaHCO3Solution 1～2 day, to remove the fishy smell of laver, lastWith pure water rinsing 3～4 times, until the PH of the water on laver surface reaches 6.9～7.1, finally that laver clean rinsing is dryGrinding obtains described laver end.
3. the preparation method of the sweet thick chilli sauce of pawpaw as claimed in claim 2, is characterized in that, described nutrient powder before useThrough boiling processing.
4. the preparation method of the sweet thick chilli sauce of pawpaw as claimed in claim 2, is characterized in that, described yam variety is iron rodChinese yam.
5. the preparation method of the sweet thick chilli sauce of pawpaw as claimed in claim 2, is characterized in that, described salt is iodic salt.
6. the preparation method of the sweet thick chilli sauce of pawpaw as claimed in claim 2, is characterized in that, described chilli powder is capsicum annum fasciculatumPowder.
7. the preparation method of the sweet thick chilli sauce of pawpaw as claimed in claim 2, is characterized in that, described colour protecting liquid is potassium nitrateThe aqueous solution.
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