CN106036731A - Chili sauce and manufacturing technology thereof - Google Patents
Chili sauce and manufacturing technology thereof Download PDFInfo
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- CN106036731A CN106036731A CN201610368721.7A CN201610368721A CN106036731A CN 106036731 A CN106036731 A CN 106036731A CN 201610368721 A CN201610368721 A CN 201610368721A CN 106036731 A CN106036731 A CN 106036731A
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- soy sauce
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Abstract
The present invention discloses a chili sauce and a manufacturing technology thereof. The chili sauce is characterized by comprising the following main raw materials of rod chilies, garlic seeds, fermented soybeans, edible salt, light soy sauce, vegetable oil and chicken essence. The vegetable oil is heated and the oil temperature is controlled at 135-150 DEG C; the rod chilies, garlic seeds, and fermented soybeans at a certain mass ratio are washed clean using edible disinfectant fluid, the washed raw materials are drained, and the drained raw materials are artificially chopped into fine small granules; then the raw material granules are placed into a washed clean stainless steel container, then the edible salt is added, and the raw materials are stirred evenly and pickled; the light soy sauce and chicken essence are added, the mixture is stirred evenly, the pre-heated vegetable oil is added to be sprinkled on the surfaces of the mixture; and when the mixture is cooled, the chili sauce is packaged into a bottle to be sealed, and the sealed chili sauce is put still for 48 hours. The chili sauce has the advantages of being full in spicy tastes, good in taste, not easy to cause internal heat after consumption, simple in manufacturing, and short in fermentation completion time.
Description
Technical field
The present invention relates to a kind of edible condiment and preparation method thereof, refer in particular to a kind of Fructus Capsici sauce and processing technology thereof.
Background technology
Fructus Capsici sauce is one of daily edible more condiment of people, and the taste of Fructus Capsici sauce has multiple, and manufacture method is by a lot
Kind, different manufacture methods may produce different tastes, and major part Fructus Capsici sauce needs due to processing technology, fermentation time
Will be for days, it is impossible to remove the taste of raw Fructus Capsici, relatively rush, edible be difficult to entrance or mouthfeel is the best, even cause get angry or
Gastrointestinal upset etc..
Summary of the invention
It is an object of the invention to overcome disadvantage mentioned above, it is provided that one can make simply, fermentation time is short, it is possible to effectively removes
Removing raw pepper flavor, in good taste will not causing is got angry or the Fructus Capsici sauce of gastrointestinal upset and processing technology thereof.
For solve above-mentioned technical problem, the present invention by the following technical solutions:
A kind of Fructus Capsici sauce, primary raw material includes Capsicum frutescens var, Semen Bulbus Allii, Semen Sojae Preparatum, edible salt, light soy sauce soy sauce, vegetable oil, chicken
Essence, described Capsicum frutescens var is 2: 1 with the mass ratio of Semen Bulbus Allii, and Semen Sojae Preparatum, edible salt, light soy sauce soy sauce, the mass ratio of chicken essence are 3: 1: 2:
1, Semen Bulbus Allii is 5: 1 with the mass ratio of edible oil, and described vegetable oil is 7: 4 with the mass ratio of light soy sauce soy sauce.
Owing to having same inventive concept, the present invention also provides for the making work of a kind of Fructus Capsici sauce as claimed in claim 1
Skill, comprises the steps:
(1) prepare mass ratio be 2: 1: 0.6: 0.2: 0.4: 0.7: 0.2 Capsicum frutescens var, Semen Bulbus Allii, Semen Sojae Preparatum, edible salt, life
Take out soy sauce, vegetable oil, chicken essence, and described vegetable oil is heated and by Oil-temperature control at 135-150 degree Celsius；
(2) by the Capsicum frutescens var of above-mentioned mass ratio, Semen Bulbus Allii, Semen Sojae Preparatum, clean up with edible disinfectant, drain away the water, use
Manually it is chopped into tiny graininess；
(3) the graininess Capsicum frutescens var that described step (2) got, Semen Bulbus Allii, Semen Sojae Preparatum are inserted the rustless steel cleaned up and are held
Inside device, then according to the ratio of step (1) formula adds edible salt, stir, pickle 30-60 minute；
(4) according to step (1) formula proportion by light soy sauce soy sauce, chicken essence is put into and stirs, and addition heats in advance
Vegetable oil, drenches at upper surface.
(5) after the Fructus Capsici sauce cooling after drenching oil, bottling seals, and stands and makes it ferment 45-50 hour.
3, the processing technology of Fructus Capsici sauce according to claim 2, it is characterised in that: vegetable oil in described step (1)
Oil-temperature control at 140 degrees Celsius, step (3) salting period is 30 minutes, and in step (5), fermentation time is 48 hours.
Compared with prior art, it is an advantage of the current invention that:
The present invention uses selected Capsicum frutescens var, and the proportioning of each raw material can guarantee that the taste removing raw Fructus Capsici sauce, peppery
Taste is sufficient, in good taste, and eats and will not get angry or cause gastrointestinal upset.
In the present invention, technique is simple, and fermentation time is short, it is possible to carries out in the short time and eats.
Accompanying drawing explanation
Fig. 1 is the flow chart of the processing technology of Fructus Capsici sauce of the present invention；
Detailed description of the invention
Below in conjunction with Figure of description and specific embodiment, the invention will be further described.
Fig. 1 shows one Fructus Capsici sauce of the present invention and processing technology embodiment thereof, and the primary raw material of Fructus Capsici sauce includes wild mountain
Green pepper, Semen Bulbus Allii, Semen Sojae Preparatum, edible salt, light soy sauce soy sauce, vegetable oil, chicken essence, wherein Capsicum frutescens var is 2: 1 with the mass ratio of Semen Bulbus Allii, bean
Fermented soya beans, salted or other wise, edible salt, light soy sauce soy sauce, the mass ratio of chicken essence are 3: 1: 2: 1, and Semen Bulbus Allii is 5: 1 with the mass ratio of edible oil, described plant
Oil is 7: 4 with the mass ratio of light soy sauce soy sauce.This formula proportion can retain the pungent of Capsicum frutescens var, can remove again the taste of raw Fructus Capsici
Road, in good taste.
The processing technology of this Fructus Capsici sauce mainly comprises the steps:
(1) prepare mass ratio be 2: 1: 0.6: 0.2: 0.4: 0.7: 0.2 Capsicum frutescens var, Semen Bulbus Allii, Semen Sojae Preparatum, edible salt, life
Take out soy sauce, vegetable oil, chicken essence, and choose the heating of 7g vegetable oil and by Oil-temperature control at 145 degrees Celsius；
(2) by the Capsicum frutescens var of above-mentioned mass ratio, Semen Bulbus Allii, Semen Sojae Preparatum, clean up with edible disinfectant, wherein Capsicum frutescens var
Quality is 20g, and Semen Bulbus Allii is 10g, and Semen Sojae Preparatum are 6g, drain away the water after sterilization, with being manually chopped into tiny graininess, in order to energy
Enough it is sufficiently mixed；
(3) the graininess Capsicum frutescens var that step (2) got, Semen Bulbus Allii, Semen Sojae Preparatum are inserted in the rustless steel container cleaned up
Face, then according to the ratio of step (1) formula adds edible salt 2g, stirs, pickles 45 minutes, can be in the short period of time
Reach the effect pickled；
(4) according to step (1) formula proportion, light soy sauce soy sauce 4g, chicken essence 2g are put into and be stirred into semi-finished product, add
The vegetable oil 7g heated in advance, drenches at the Fructus Capsici sauce semi-finished product upper surface stirred, so at the common work of above dispensing
Under with, the raw pepper flavor of Capsicum frutescens var can be removed substantially.
(5) after the Fructus Capsici sauce cooling after drenching oil, bottling seals, and stands and makes it ferment 48 hours.
By this kind of method good sealing effect, fermentation time is short, it is not necessary to it is good the most not that the time of ten days can make mouthfeel
Easily get angry or the Fructus Capsici sauce of gastrointestinal upset.
Above-mentioned simply presently preferred embodiments of the present invention, not makees any pro forma restriction to the present invention.Although the present invention
Disclosed above with preferred embodiment, but it is not limited to the present invention.Any those of ordinary skill in the art, are not taking off
In the case of technical solution of the present invention scope, technical solution of the present invention is made perhaps by the technology contents that all may utilize the disclosure above
The most possible variation and modification, or it is revised as the Equivalent embodiments of equivalent variations.Therefore, every without departing from technical solution of the present invention
Content, according to the technology of the present invention essence to any simple modification made for any of the above embodiments, equivalent variations and modification, all should fall
In the range of technical solution of the present invention is protected.
Claims (3)
1. a Fructus Capsici sauce, it is characterised in that: primary raw material includes Capsicum frutescens var, Semen Bulbus Allii, Semen Sojae Preparatum, edible salt, light soy sauce soy sauce, plants
Thing oil, chicken essence, described Capsicum frutescens var is 2: 1 with the mass ratio of Semen Bulbus Allii, and Semen Sojae Preparatum, edible salt, light soy sauce soy sauce, the mass ratio of chicken essence are
3: 1: 2: 1, Semen Bulbus Allii is 5: 1 with the mass ratio of edible oil, and described vegetable oil is 7: 4 with the mass ratio of light soy sauce soy sauce.
2. the processing technology of a Fructus Capsici sauce as claimed in claim 1, it is characterised in that: comprise the steps:
(1) get out raw material: prepare mass ratio be 2: 1: 0.6: 0.2: 0.4: 0.7: 0.2 Capsicum frutescens var, Semen Bulbus Allii, Semen Sojae Preparatum, food
With salt, light soy sauce soy sauce, vegetable oil, chicken essence, and being heated by described vegetable oil, Oil-temperature control is at 135-150 degree Celsius；
(2) clean drain chopping: by the Capsicum frutescens var of above-mentioned mass ratio, Semen Bulbus Allii, Semen Sojae Preparatum, clean up with edible disinfectant, drip
Solid carbon dioxide divides, with being manually chopped into tiny graininess；
(3) salt adding stirring is pickled: the graininess Capsicum frutescens var that described step (2) got, Semen Bulbus Allii, Semen Sojae Preparatum are inserted and cleaned up
Inside rustless steel container, then according to the ratio of step (1) formula adds edible salt, stir, pickle 30-60 minute；
(4) add chicken essence and drench oil: according to step (1) formula proportion by light soy sauce soy sauce, chicken essence is put into and stirs, add in advance
The vegetable oil heated, drenches at upper surface.
(5) sealing and fermenting: Fructus Capsici sauce bottling is sealed, stands and make it ferment 45-50 hour.
The processing technology of Fructus Capsici sauce the most according to claim 2, it is characterised in that: the oil of vegetable oil in described step (1)
Temperature control is at 140 degrees Celsius, and step (3) salting period is 45 minutes, and in step (5), fermentation time is 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368721.7A CN106036731A (en) | 2016-05-23 | 2016-05-23 | Chili sauce and manufacturing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368721.7A CN106036731A (en) | 2016-05-23 | 2016-05-23 | Chili sauce and manufacturing technology thereof |
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| CN106036731A true CN106036731A (en) | 2016-10-26 |
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| CN201610368721.7A Pending CN106036731A (en) | 2016-05-23 | 2016-05-23 | Chili sauce and manufacturing technology thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110692992A (en) * | 2019-11-08 | 2020-01-17 | 刘钧毅 | Preparation method of universal pickled pepper seasoning |
| CN113208089A (en) * | 2021-05-25 | 2021-08-06 | 浙江百盛食品有限公司 | Preparation process of chili seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
| CN104172105A (en) * | 2013-05-22 | 2014-12-03 | 王婷婷 | Preparation method of chilli sauce |
| CN104473140A (en) * | 2015-01-07 | 2015-04-01 | 陕西百姓厨房投资管理有限公司 | Eight-preciousness hot sauce and preparation method thereof |
| CN105325994A (en) * | 2015-12-04 | 2016-02-17 | 刘楚玲 | Sauced chilli powder and making method thereof |
| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
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2016
- 2016-05-23 CN CN201610368721.7A patent/CN106036731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172105A (en) * | 2013-05-22 | 2014-12-03 | 王婷婷 | Preparation method of chilli sauce |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
| CN104473140A (en) * | 2015-01-07 | 2015-04-01 | 陕西百姓厨房投资管理有限公司 | Eight-preciousness hot sauce and preparation method thereof |
| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
| CN105325994A (en) * | 2015-12-04 | 2016-02-17 | 刘楚玲 | Sauced chilli powder and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110692992A (en) * | 2019-11-08 | 2020-01-17 | 刘钧毅 | Preparation method of universal pickled pepper seasoning |
| CN113208089A (en) * | 2021-05-25 | 2021-08-06 | 浙江百盛食品有限公司 | Preparation process of chili seasoning |
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