CN105639596A - Production method of chili sauce - Google Patents
Production method of chili sauce Download PDFInfo
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- CN105639596A CN105639596A CN201511006962.9A CN201511006962A CN105639596A CN 105639596 A CN105639596 A CN 105639596A CN 201511006962 A CN201511006962 A CN 201511006962A CN 105639596 A CN105639596 A CN 105639596A
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- chili
- capsicum
- camellia oil
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Abstract
The invention discloses a production method of a chili sauce. The method comprises the following steps: washing chili, air-drying the washed chili to control the raw material water content to be 25-35%, crushing the dried chili, uniformly mixing the crushed chili with minced garlic, adding a proper amount of edible salt and minced ginger, further mixing above materials until uniformity, adding camellia oil to make the surface of the camellia oil be higher than the surface of the above raw material mixture, stirring until uniformity, sterilizing the obtained uniform mixture, and packaging the sterilized mixture by glass bottles to produce the chili sauce. The chili sauce produced through the method has the advantages of less salt, no additives, good stability and long shelf life. Ultrasonic treatment can increase fatty acid micro-molecules, and also makes natural active components of the chili be released and be easily absorbed by human bodies.
Description
Technical field
The present invention relates to the way of a kind of food sauce, specifically the preparation method of a kind of hot sauce, belongs to food processing technology field.
Background technology
Fermented soya bean sauce is the common food flavouring in life, and existing fermented soya bean sauce preparation process normally adds additive, and such as Sodium Glutamate, citric acid, 5 '-flavour nucleotide two sodium, Sucralose etc. are prepared. Easily there is food safety hidden danger in the existence of additive on the one hand, and on the other hand, hot sauce is easily oxidized, and the quality guaranteed period is not long.
Camellia seed oil is commonly called as Camellia oil, have another name called mountain Camellia oil, camellia seed oil, it is the senior edible vegetable oil of pure natural extracted the C. olelfera from Theaceae Camellia plant (CamelliaoleiferaAbel) mature seed, golden yellow color or pale yellow, quality is pure, clear, smell delicate fragrance, good taste. Mountain Camellia oil refines in wild woody oil section fruit, is one of big xylophyta oil in the world four. In fact the dietotherapy dual-use function of China's Camellia oil is better than sweet oil, except the lipid acid composition of two kinds of greases and oil property, nutritive ingredient similar except, Camellia oil is also containing the unexistent specific physiologically active substance tea-polyphenol of sweet oil and camellia glucoside (i.e. TS, or title tea saponin). Camellia oil has satisfactory stability, long quality-guarantee period, smoke point height, and high temperature resistant, good antioxidant property is easy to digest and assimilate.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of hot sauce.
The technical scheme of the present invention is as follows: the preparation method of a kind of hot sauce, adopting following steps: cleaned by capsicum, dry, control raw material moisture is 25 ~ 35%, pulverizes, mix with garlic end, adding appropriate salt, ginger end, mixes further, add Camellia oil submergence mixing raw material surface, stir evenly, sterilization, with glass bottle packaging, namely obtain.
The mass ratio at described capsicum and garlic end is: capsicum 92 ~ 97%, garlic end 3 ~ 8%.
Preferably, the mass ratio at described capsicum and garlic end is: capsicum 95%, garlic end 5%.
Described method for disinfection is: ultrasonic wave 40 ~ 60kHz supersound process 30 ~ 40min. Described method for disinfection can also be adopt pasteurization.
The preferred stand oil of described Camellia oil.
The few salt of the hot sauce that the inventive method prepares, additive-free, good stability, long quality-guarantee period; Ultrasonication can also make lipid acid small molecules increase, and makes the active skull cap components of capsicum discharge simultaneously, is easier to absorption of human body.
Embodiment
The present invention being described in further details below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following step to realize the present invention: cleaned by capsicum, dry, and control capsicum solution is divided into 25 ~ 35%, pulverizes; Getting the capsicum after pulverizing to mix with garlic end, the mass ratio at capsicum and garlic end is capsicum 95%, garlic end 5%; Adding appropriate salt, ginger end, mixes further, adds Camellia oil, and the amount of Camellia oil is as the criterion with submergence mixing raw material surface, stirs evenly, adopts pasteurization sterilization, with glass bottle packaging, namely obtains.
Embodiment 2 adopts following step to realize the present invention: cleaned by capsicum, dry, and control capsicum solution is divided into 25 ~ 35%, pulverizes; Getting the capsicum after pulverizing to mix with garlic end, the mass ratio at capsicum and garlic end is capsicum 92%, garlic end 8%; Adding appropriate salt, ginger end, mixes further, adds Camellia oil, and the amount of Camellia oil is as the criterion with submergence mixing raw material surface, stirs evenly, adopts ultrasonic wave 60kHz supersound process 30min sterilization, with glass bottle packaging, namely obtains.
Embodiment 3 adopts following step to realize the present invention: cleaned by capsicum, dry, and control capsicum solution is divided into 25 ~ 35%, pulverizes; Getting the capsicum after pulverizing to mix with garlic end, the mass ratio at capsicum and garlic end is capsicum 97%, garlic end 3%; Adding appropriate salt, ginger end, mixes further, adds Camellia oil, and the amount of Camellia oil is as the criterion with submergence mixing raw material surface, stirs evenly, adopts ultrasonic wave 40kHz supersound process 40min sterilization, with glass bottle packaging, namely obtains.
Claims (5)
1. the preparation method of a hot sauce, it is characterized in that: adopt following steps: cleaned by capsicum, dry, control raw material moisture is 25 ~ 35%, pulverizes, mix with garlic end, adding appropriate salt, ginger end, mixes further, add Camellia oil submergence mixing raw material surface, stir evenly, sterilization, with glass bottle packaging, namely obtain.
2. the preparation method of hot sauce according to claim 1, it is characterised in that: the mass ratio at described capsicum and garlic end is: capsicum 92 ~ 97%, garlic end 3 ~ 8%.
3. the preparation method of hot sauce according to claim 1 and 2, it is characterised in that: the mass ratio at described capsicum and garlic end is: capsicum 95%, garlic end 5%.
4. the preparation method of hot sauce according to claim 1, it is characterised in that: described method for disinfection is: ultrasonic wave 40 ~ 60kHz supersound process 30 ~ 40min.
5. the preparation method of hot sauce according to claim 1, it is characterised in that: described Camellia oil is stand oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006962.9A CN105639596A (en) | 2015-12-30 | 2015-12-30 | Production method of chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006962.9A CN105639596A (en) | 2015-12-30 | 2015-12-30 | Production method of chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639596A true CN105639596A (en) | 2016-06-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511006962.9A Pending CN105639596A (en) | 2015-12-30 | 2015-12-30 | Production method of chili sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN105639596A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690260A (en) * | 2016-12-20 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Processing method of chili sauce |
| CN106820078A (en) * | 2016-12-20 | 2017-06-13 | 重庆市长寿区舒福食品有限公司 | Chilli flavored sauce |
| CN107594478A (en) * | 2017-09-27 | 2018-01-19 | 贵州省紫云自治县绿宏农业开发有限公司 | A kind of processing method of flavor chilli sauce |
| CN108112968A (en) * | 2018-02-07 | 2018-06-05 | 安徽华安食品有限公司 | A kind of thick chilli sauce and preparation method |
| CN114651958A (en) * | 2022-03-24 | 2022-06-24 | 怀化学院 | Preparation method of seasoning sauce and product thereof |
| CN115669919A (en) * | 2022-12-09 | 2023-02-03 | 普宁市华鹏食品有限公司 | Preparation method of chili sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823845A (en) * | 2012-09-14 | 2012-12-19 | 王晓秋 | Manufacturing method of special chili sauce |
| CN104305160A (en) * | 2014-11-18 | 2015-01-28 | 杨宁 | Method for manufacturing mountain chili sauce |
| CN104543965A (en) * | 2015-01-15 | 2015-04-29 | 湖南农业大学 | Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil |
-
2015
- 2015-12-30 CN CN201511006962.9A patent/CN105639596A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823845A (en) * | 2012-09-14 | 2012-12-19 | 王晓秋 | Manufacturing method of special chili sauce |
| CN104305160A (en) * | 2014-11-18 | 2015-01-28 | 杨宁 | Method for manufacturing mountain chili sauce |
| CN104543965A (en) * | 2015-01-15 | 2015-04-29 | 湖南农业大学 | Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil |
Non-Patent Citations (2)
| Title |
|---|
| 夏长春: "《现代家庭百病保健滋补食谱》", 31 December 2009, 远方出版社 * |
| 陈庆中: "米辣椒酱的制作", 《湖南农业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690260A (en) * | 2016-12-20 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Processing method of chili sauce |
| CN106820078A (en) * | 2016-12-20 | 2017-06-13 | 重庆市长寿区舒福食品有限公司 | Chilli flavored sauce |
| CN107594478A (en) * | 2017-09-27 | 2018-01-19 | 贵州省紫云自治县绿宏农业开发有限公司 | A kind of processing method of flavor chilli sauce |
| CN108112968A (en) * | 2018-02-07 | 2018-06-05 | 安徽华安食品有限公司 | A kind of thick chilli sauce and preparation method |
| CN114651958A (en) * | 2022-03-24 | 2022-06-24 | 怀化学院 | Preparation method of seasoning sauce and product thereof |
| CN115669919A (en) * | 2022-12-09 | 2023-02-03 | 普宁市华鹏食品有限公司 | Preparation method of chili sauce |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20170830 Address after: 517000 Heping District, Heping County, Guangdong, Heyuan Applicant after: Heping County, Eastern Church agricultural products development Co. Ltd. Address before: Heping County in Guangdong province Heyuan City Fu 517000 Avenue and West 9 shops Baosight Villa Applicant before: Liang Quanrui |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160608 |