CN105815752A - Passion fruit chili sauce and preparation method - Google Patents
Passion fruit chili sauce and preparation method Download PDFInfo
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- CN105815752A CN105815752A CN201610233627.0A CN201610233627A CN105815752A CN 105815752 A CN105815752 A CN 105815752A CN 201610233627 A CN201610233627 A CN 201610233627A CN 105815752 A CN105815752 A CN 105815752A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 27
- 244000288157 Passiflora edulis Species 0.000 title abstract 8
- 235000000370 Passiflora edulis Nutrition 0.000 title abstract 8
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 33
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 19
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 13
- 239000003549 soybean oil Substances 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 36
- 238000005516 engineering process Methods 0.000 claims description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 12
- 235000011613 Pinus brutia Nutrition 0.000 claims description 12
- 241000018646 Pinus brutia Species 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Classifications
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- 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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to passion fruit chili sauce and a preparation method for the passion fruit chili sauce. The preparation method for the passion fruit chili sauce is characterized in that the passion fruit chili sauce comprises the following raw materials in parts by weight: 10,000-12,000 parts of chili sauce, 800-1,000 parts of old ginger, 1,000-1,100 parts of peanuts, 900-1,000 parts of white sesame, 500-600 parts of fermented soybean curd sauce, 900-1,000 parts of thick broad-bean sauce, 10-30 parts of crisp passion fruit powder, 30-60 parts of spices, 1,500-1,800 parts of soybean oil, 1,100-1,200 parts of rapeseed oil, 100-150 parts of white spirit, 150-180 parts of white sugar, a proper amount of salt and a small amount of monosodium glutamate and chicken essence. The preparation method comprises the following steps of a, material preparation; b, a frying process; and c, packaging. The passion fruit chili sauce is scientific and reasonable in raw material formula, unique in flavor and exquisite to prepare; and the preparation method for the passion fruit chili sauce is reasonable and practical.
Description
Technical field
The present invention relates to the preparation method of Fructus Capsici sauce and Fructus Capsici sauce, be more particularly to Passifolra edulis Fructus Capsici sauce and preparation method.
Background technology
Fructus Capsici sauce has another name called chili sauce, and it is with Fructus Capsici as primary raw material, adds a kind of flavoring agent that suitable adjuvant is made.Flavoring agent, refers to increase the color of dish, promotes appetite, be of value to the accesary foods of health.At present, market having multiple Fructus Capsici sauce, the Fructus Capsici sauce raw material of various places and manufacture method are different, and mouthfeel and effect are had nothing in common with each other.Chinese patent the most also can find tens kinds of Fructus Capsici sauce and manufacture method.The present inventor's long campaigns Fructus Capsici sauce is studied, the production of the company of the present inventor also long campaigns Fructus Capsici sauce research, within 2011, the present inventor has also applied for " special favor meat cubelets oil capsicum and preparation method " patent, its application number 201110392016.8, applying date 2011.12.01, notification number CN 102488183A, although this Fructus Capsici sauce has special favor meat cubelets, but fragrance is not good enough.In order to improve the odor type of Fructus Capsici sauce, improve the quality of Fructus Capsici sauce, need to be explored new materials and preparation method, produce the Fructus Capsici sauce made new advances, to meet market demand.
Summary of the invention
The invention aims to provide a kind of Passifolra edulis Fructus Capsici sauce；The preparation method of a kind of Passifolra edulis Fructus Capsici sauce is provided.
For reaching above-mentioned purpose, the present invention implements according to techniques below scheme: the preparation method of a kind of Passifolra edulis Fructus Capsici sauce, it is characterized in that, its raw material consists of by weight: chili paste 10000-12000 part, Rhizoma Zingberis Recens 800-1000 part, Semen arachidis hypogaeae 1000-1100 part, Semen sesami Albae 900-1000 part, preserved bean curd sauce 500-600 part, broad bean paste 900-1000 part, short Passifolra edulis powder 10-30 part, spice 30-60 part, soybean oil 1500-1800 part, Oleum Brassicae campestris 1100-1200 part, Chinese liquor 100-150 part, white sugar 150-180 part, salt is appropriate, monosodium glutamate, chicken essence is a little；Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight ratio feeding, stand-by；B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot；C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.
The preparation method of described Passifolra edulis Fructus Capsici sauce, the preparation technology of its described short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.
The preparation method of Passifolra edulis Fructus Capsici sauce described above, its described spice is: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, and the weight ratio of spice consumption is: anise 30 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 parts, Fructus Foeniculi 5 parts, Herba Cymbopogonis Citrari 10 parts, fragrant pine 5 parts, Semen Myristicae 3 parts, Fructus Amomi 3010, Fructus Tsaoko 5 parts., after spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.
According to the most available Passifolra edulis Fructus Capsici sauce of the present invention of the preparation method of above-mentioned Passifolra edulis Fructus Capsici sauce.
The Passifolra edulis Fructus Capsici sauce of the present invention and preparation method, owing to using the short Passifolra edulis powder of special process processing in Fructus Capsici sauce, the odor type of its Fructus Capsici sauce greatly improves, and mouthfeel is greatly improved.
Beneficial effects of the present invention: the Passifolra edulis Fructus Capsici sauce of the present invention and preparation method, its composition of raw materials science, reasonable, unique flavor, make and be particular about, Fructus Capsici sauce color, shape are preferable, its preparation method is reasonable, practical, can guarantee that batch production and product quality, there is higher economic benefit and social benefit and promotional value.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 10000 grams, Rhizoma Zingberis Recens 800 grams, Semen arachidis hypogaeae 1000 grams, Semen sesami Albae 900 grams, preserved bean curd sauce 500 grams, broad bean paste 900 grams, 10 grams of short Passifolra edulis powder, spice 30 grams, soybean oil 1500 grams, Oleum Brassicae campestris 1100 grams, Chinese liquor 100 grams, white sugar 150 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little；Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by；B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot；C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.
Embodiment 2
A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 12000 grams, Rhizoma Zingberis Recens 1000 grams, Semen arachidis hypogaeae 1100 grams, Semen sesami Albae 1000 grams, preserved bean curd sauce 600 grams, broad bean paste 1000 grams, 30 grams of short Passifolra edulis powder, spice 60 grams, soybean oil 1800 grams, Oleum Brassicae campestris 1200 grams, Chinese liquor 150 grams, white sugar 180 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little；Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by；B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot；C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.
Embodiment 3
A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 11500 grams, Rhizoma Zingberis Recens 800 grams, Semen arachidis hypogaeae 1000 grams, Semen sesami Albae 1000 grams, preserved bean curd sauce 600 grams, broad bean paste 950 grams, 30 grams of short Passifolra edulis powder, spice 45 grams, soybean oil 1800 grams, Oleum Brassicae campestris 1100 grams, Chinese liquor 120 grams, white sugar 160 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little；Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by；B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot；C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.
Embodiment 4
A kind of Passifolra edulis Fructus Capsici sauce and preparation method, its raw material consists of by weight: chili paste 11000 grams, Rhizoma Zingberis Recens 900 grams, Semen arachidis hypogaeae 1000 grams, Semen sesami Albae 1000 grams, preserved bean curd sauce 500 grams, broad bean paste 950 grams, 25 grams of short Passifolra edulis powder, spice 50 grams, soybean oil 1700 grams, Oleum Brassicae campestris 1200 grams, Chinese liquor 120 grams, white sugar 160 grams, salt is appropriate, and monosodium glutamate, chicken essence are a little；Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight in grams ratio feeding, stand-by；B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot；C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.The preparation technology of short Passifolra edulis powder is: and fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.At described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 grams, Fructus Foeniculi 5 grams, Herba Cymbopogonis Citrari 10 grams, fragrant pine 5 grams, Semen Myristicae 3 grams, Fructus Amomi 30 grams, Fructus Tsaoko 5 grams.After spice is got the raw materials ready according to weight ratio, it is ground into powder with pulverizer, stand-by.The actual amount of spice should be according to the composition of raw materials taken amount of Passifolra edulis Fructus Capsici sauce.Passifolra edulis Fructus Capsici sauce according to the most available the present embodiment of the preparation method of aforesaid Passifolra edulis Fructus Capsici sauce.
Claims (4)
1. the preparation method of a Passifolra edulis Fructus Capsici sauce, it is characterized in that, its raw material consists of by weight: chili paste 10000-12000 part, Rhizoma Zingberis Recens 800-1000 part, Semen arachidis hypogaeae 1000-1100 part, Semen sesami Albae 900-1000 part, preserved bean curd sauce 500-600 part, broad bean paste 900-1000 part, short Passifolra edulis powder 10-30 part, spice 30-60 part, soybean oil 1500-1800 part, Oleum Brassicae campestris 1100-1200 part, Chinese liquor 100-150 part, white sugar 150-180 part, salt is appropriate, and monosodium glutamate, chicken essence are a little；Its preparation method is as follows: a. gets the raw materials ready, and decocting in water chilli was pulled out after 4-6 minute, broke into chili paste, Rhizoma Zingberis Recens breaks into mud after cleaning, be broken into peanut grain, make short Passifolra edulis powder with Passifolra edulis after Semen arachidis hypogaeae peeling, remaining raw material is according to weight ratio feeding, stand-by；B. stir-frying-technology: first descend soybean oil, Oleum Brassicae campestris in pot, when oil temperature 180 DEG C-200 DEG C is spent → lower Rhizoma Zingiberis Recens mud parch yellowly → lower chili paste, broad bean paste, preserved bean curd sauce, Chinese liquor carries out parch → pass fire → lower peanut grain → spice, short Passifolra edulis powder → lower white sugar, Semen sesami Albae salt, monosodium glutamate, monosodium glutamate → mix → take the dish out of the pot；C. pack, after the Passifolra edulis Fructus Capsici sauce natural cooling that will take the dish out of the pot, pack.
The preparation method of Passifolra edulis Fructus Capsici sauce the most according to claim 1, it is characterised in that the preparation technology at described short Passifolra edulis powder is: fresh Passifolra edulis cleans → dewatering → pulverizing → urgency freezes → and vacuum frying do → cool down → beats powder → sieve powder.
The preparation method of Passifolra edulis Fructus Capsici sauce the most according to claim 1 and 2, it is characterized in that, at described spice being: anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Herba Cymbopogonis Citrari, fragrant pine, Semen Myristicae, Fructus Amomi, Fructus Tsaoko, the weight ratio of spice consumption is: anise 30 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 8 parts, Fructus Foeniculi 5 parts, Herba Cymbopogonis Citrari 10 parts, fragrant pine 5 parts, Semen Myristicae 3 parts, Fructus Amomi 30 parts, Fructus Tsaoko 5 parts.
4. a Passifolra edulis Fructus Capsici sauce, it is characterised in that it is that the preparation method of the Passifolra edulis Fructus Capsici sauce according to the claims 1,2 or 3 obtains.
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| CN107684030A (en) * | 2017-09-22 | 2018-02-13 | 重庆市友军食品有限公司 | Self-heating ground rice and preparation method |
| CN108936572A (en) * | 2018-09-19 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of thick chilli sauce and preparation method thereof of passion fruit flavor |
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