CN106235285A - A kind of processing technology of Fructus Capsici sauce - Google Patents
A kind of processing technology of Fructus Capsici sauce Download PDFInfo
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- CN106235285A CN106235285A CN201610652385.9A CN201610652385A CN106235285A CN 106235285 A CN106235285 A CN 106235285A CN 201610652385 A CN201610652385 A CN 201610652385A CN 106235285 A CN106235285 A CN 106235285A
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Abstract
The invention discloses the processing technology of a kind of Fructus Capsici sauce, including: after fresh Fructus Capsici stalk, garlic peeling, clean and dry transepidermal water, standby；Take the fresh Fructus Capsici after drying, Bulbus Allii, and wine and Sal, proportioning in proportion；Fresh Fructus Capsici and Bulbus Allii are mixed, are crushed to the granule of 5mm size, be cooled to room temperature, add half amount Sal and half amount wine stirs, be cooled to 8 DEG C 12 DEG C；Material is crushed to again glue, is cooled to room temperature, add remaining Sal and wine stirs, after cooling, load in preprepared soil terrine, seal, prepare fermentation；Sealing and fermenting: will be equipped with after the native terrine good seal of fermented material, is placed in the fermentation plant of shady and cool ventilation, controls temperature, air humidity and atmospheric pressure, ferments, and the fermentation phase is 180 days.The Fructus Capsici sauce not only mouthfeel using present invention process to make is smooth, has a wine flavour, peppery and do not choke, and remains the vitamin that fresh Fructus Capsici is abundant, edible after be difficult to get angry.
Description
Technical field
The present invention relates to food processing field, the processing technology of a kind of Fructus Capsici sauce.
Background technology
Fructus Capsici sauce is indispensable tartar sauce in people's daily life, as appetizing food, is deeply liked by many people.
Fructus Capsici is also one of five tastes, the most nutritious, containing multivitamin, and has promotion appetite, strengthening the spleen and stomach, wind-damp dispelling,
Lowering blood-fat and reducing weight, prevents the effects such as canceration.At present, Fructus Capsici sauce has oil system and water system two kinds, oil Fructus Capsici sauce processed mainly with Fructus Capsici with
The raw materials such as edible oil are made, and product has chilli oil fragrance, easily takes care of, and shelf life is longer；Water Fructus Capsici is with water and Fructus Capsici warp
Fermentation is made, and color is scarlet, and required Production Time is long, but shelf life is shorter, for Shelf-life, it is often necessary to add anticorrosion
Agent.No matter it is oil system or water system, the Fructus Capsici sauce of current commercial type, how to make with large stretch of chilli for major ingredient, mouthfeel
Pungent, and vitamin content is low, easily gets angry, bring the symptoms such as oral ulcer, pharyngalgia and constipation after people are edible.
Summary of the invention
It is an object of the invention to provide the processing technology that a kind of mouthfeel is smooth, be difficult to the Fructus Capsici sauce got angry.
For achieving the above object, the present invention provides following technical scheme:
The processing technology of a kind of Fructus Capsici sauce, comprises the following steps:
(1) raw material is prepared: choose fresh Fructus Capsici and Bulbus Allii；After fresh Fructus Capsici stalk, clean and dry transepidermal water, standby；Will
After garlic peeling, clean and dry transepidermal water, standby；Take the fresh Fructus Capsici after drying, Bulbus Allii, and wine and Sal, by following matter
Measure and carry out proportioning:
(2) time processing: fresh Fructus Capsici and Bulbus Allii are mixed, are crushed to the granule of 5mm size, be cooled to room temperature, add half
Amount Sal and half amount wine stir, and are cooled to 8 DEG C-12 DEG C, wait secondary operations；
(3) secondary operations: the material of step (2) time processing is crushed to glue again, is cooled to room temperature, adds residue
Sal and wine stir, after cooling, load preprepared soil terrine in, seal, prepare fermentation；
(4) sealing and fermenting: will be equipped with, after the native terrine good seal of fermented material, being placed in the fermentation plant of shady and cool ventilation,
Controlling temperature, air humidity and atmospheric pressure, ferment, the fermentation phase is 180 days.
As the further scheme of the present invention: the described raw material in step (1), carry out proportioning by following quality:
As the further scheme of the present invention: in described step (1), new Fructus Capsici is the fresh Fructus Capsici in Guangnan.
As the further scheme of the present invention: in described step (1), wine is the delicate fragrance type Semen Maydis wine of 55 degree.
As the further scheme of the present invention: in described step (2), fermentation step is as follows:
(A) after fermenting 15 days, release the sealing of soil terrine, stir, be again sealed off fermentation；
(B), after again fermenting 30 days, release the sealing of soil terrine, stir, further sealing and fermenting；
(C) after fermenting 45 days further, release the sealing of soil terrine, seal after stirring, carry out last fermentation；
(D) finally ferment 90 days, complete fermentation.
As the further scheme of the present invention: in described step (4), fermentation condition is: temperature 28 DEG C-30 DEG C, air
Humidity 60%-80%, atmospheric pressure 852hPa-1033hPa.
Compared with prior art, the invention has the beneficial effects as follows: use the Fructus Capsici sauce not only mouthfeel that present invention process makes
Smooth, there is wine flavour, peppery and do not choke, and remain the vitamin that fresh Fructus Capsici is abundant, edible after be difficult to get angry.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, the processing technology of a kind of Fructus Capsici sauce, comprise the following steps:
(1) raw material is prepared: choose the fresh Fructus Capsici in Guangnan and Bulbus Allii；After fresh Fructus Capsici stalk, clean and dry transepidermal water,
Standby；After garlic peeling, clean and dry transepidermal water, standby；Take the fresh Fructus Capsici after drying, Bulbus Allii, and wine and Sal, press
Following quality carries out proportioning:
Wherein, wine is the delicate fragrance type Semen Maydis wine of 55 degree；
(2) time processing: fresh Fructus Capsici and Bulbus Allii are mixed, are crushed to the granule of 5mm size, be cooled to room temperature, add half
Amount Sal and half amount wine stir, and are cooled to 8 DEG C-12 DEG C, wait secondary operations；
(3) secondary operations: the material of step (2) time processing is crushed to glue again, is cooled to room temperature, adds residue
Sal and wine stir, after cooling, load preprepared soil terrine in, seal, prepare fermentation；
(4) sealing and fermenting: will be equipped with, after the native terrine good seal of fermented material, being placed in the fermentation plant of shady and cool ventilation,
Controlling temperature, air humidity and atmospheric pressure, ferment, the fermentation phase is 180 days；Concrete fermentation condition is: temperature 28 DEG C-
30 DEG C, air humidity 60%-80%, atmospheric pressure 852hPa-1033hPa；Fermentation step is:
(A) after fermenting 15 days, release the sealing of soil terrine, stir, be again sealed off fermentation；
(B), after again fermenting 30 days, release the sealing of soil terrine, stir, further sealing and fermenting；
(C) after fermenting 45 days further, release the sealing of soil terrine, seal after stirring, carry out last fermentation；
(D) finally ferment 90 days, complete fermentation.
Embodiment 2
In the embodiment of the present invention, the processing technology of a kind of Fructus Capsici sauce, comprise the following steps:
(1) raw material is prepared: choose the fresh Fructus Capsici in Guangnan and Bulbus Allii；After fresh Fructus Capsici stalk, clean and dry transepidermal water,
Standby；After garlic peeling, clean and dry transepidermal water, standby；Take the fresh Fructus Capsici after drying, Bulbus Allii, and wine and Sal, press
Following quality carries out proportioning:
Wherein, wine is the delicate fragrance type Semen Maydis wine of 55 degree；
(2) time processing: fresh Fructus Capsici and Bulbus Allii are mixed, are crushed to the granule of 5mm size, be cooled to room temperature, add half
Amount Sal and half amount wine stir, and are cooled to 8 DEG C-12 DEG C, wait secondary operations；
(3) secondary operations: the material of step (2) time processing is crushed to glue again, is cooled to room temperature, adds residue
Sal and wine stir, after cooling, load preprepared soil terrine in, seal, prepare fermentation；
(4) sealing and fermenting: will be equipped with, after the native terrine good seal of fermented material, being placed in the fermentation plant of shady and cool ventilation,
Controlling temperature, air humidity and atmospheric pressure, ferment, the fermentation phase is 180 days；Concrete fermentation condition is: temperature 28 DEG C-
30 DEG C, air humidity 60%-80%, atmospheric pressure 852hPa-1033hPa；Fermentation step is:
(A) after fermenting 15 days, release the sealing of soil terrine, stir, be again sealed off fermentation；
(B), after again fermenting 30 days, release the sealing of soil terrine, stir, further sealing and fermenting；
(C) after fermenting 45 days further, release the sealing of soil terrine, seal after stirring, carry out last fermentation；
(D) finally ferment 90 days, complete fermentation.
Embodiment 3
In the embodiment of the present invention, the processing technology of a kind of Fructus Capsici sauce, comprise the following steps:
(1) raw material is prepared: choose the fresh Fructus Capsici in Guangnan and Bulbus Allii；After fresh Fructus Capsici stalk, clean and dry transepidermal water,
Standby；After garlic peeling, clean and dry transepidermal water, standby；Take the fresh Fructus Capsici after drying, Bulbus Allii, and wine and Sal, press
Following quality carries out proportioning:
Wherein, wine is the delicate fragrance type Semen Maydis wine of 55 degree；
(2) time processing: fresh Fructus Capsici and Bulbus Allii are mixed, are crushed to the granule of 5mm size, be cooled to room temperature, add half
Amount Sal and half amount wine stir, and are cooled to 10 DEG C, wait secondary operations；
(3) secondary operations: the material of step (2) time processing is crushed to glue again, is cooled to room temperature, adds residue
Sal and wine stir, after cooling, load preprepared soil terrine in, seal, prepare fermentation；
(4) sealing and fermenting: will be equipped with, after the native terrine good seal of fermented material, being placed in the fermentation plant of shady and cool ventilation,
Controlling temperature, air humidity and atmospheric pressure, ferment, the fermentation phase is 180 days；Concrete fermentation condition is: temperature 28 DEG C-
30 DEG C, air humidity 60%-80%, atmospheric pressure 852hPa-1033hPa；Fermentation step is:
(A) after fermenting 15 days, release the sealing of soil terrine, stir, be again sealed off fermentation；
(B), after again fermenting 30 days, release the sealing of soil terrine, stir, further sealing and fermenting；
(C) after fermenting 45 days further, release the sealing of soil terrine, seal after stirring, carry out last fermentation；
(D) finally ferment 90 days, complete fermentation.
The Fructus Capsici sauce not only mouthfeel using present invention process to make is smooth, has a wine flavour, peppery and do not choke, and remains
The vitamin that fresh Fructus Capsici is abundant, is difficult to get angry after eating.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (6)
1. the processing technology of a Fructus Capsici sauce, it is characterised in that comprise the following steps:
(1) raw material is prepared: choose fresh Fructus Capsici and Bulbus Allii；After fresh Fructus Capsici stalk, clean and dry transepidermal water, standby；By Bulbus Allii
After peeling, clean and dry transepidermal water, standby；Take the fresh Fructus Capsici after drying, Bulbus Allii, and wine and Sal, enter by following quality
Row proportioning:
(2) time processing: fresh Fructus Capsici and Bulbus Allii are mixed, are crushed to the granule of 5mm size, be cooled to room temperature, add and partly measure food
Salt and half amount wine stir, and are cooled to 8 DEG C-12 DEG C, wait secondary operations；
(3) secondary operations: the material of step (2) time processing is crushed to glue again, is cooled to room temperature, add remaining food
Salt and wine stir, and after cooling, load in preprepared soil terrine, seal, prepare fermentation；
(4) sealing and fermenting: will be equipped with, after the native terrine good seal of fermented material, being placed in the fermentation plant of shady and cool ventilation, controls
Temperature, air humidity and atmospheric pressure, ferment, and the fermentation phase is 180 days.
The processing technology of Fructus Capsici sauce the most according to claim 1, it is characterised in that the described raw material in step (1), presses
Following quality carries out proportioning:
3. according to the processing technology of the arbitrary described Fructus Capsici sauce of claim 1-2, it is characterised in that in described step (1), newly
Fructus Capsici is the fresh Fructus Capsici in Guangnan.
4. according to the processing technology of the arbitrary described Fructus Capsici sauce of claim 1-2, it is characterised in that in described step (1), wine
It is the delicate fragrance type Semen Maydis wine of 55 degree.
5., according to the processing technology of the arbitrary described Fructus Capsici sauce of claim 1-2, it is characterised in that in described step (2), send out
Ferment step is as follows:
(A) after fermenting 15 days, release the sealing of soil terrine, stir, be again sealed off fermentation；
(B), after again fermenting 30 days, release the sealing of soil terrine, stir, further sealing and fermenting；
(C) after fermenting 45 days further, release the sealing of soil terrine, seal after stirring, carry out last fermentation；
(D) finally ferment 90 days, complete fermentation.
6., according to the processing technology of the arbitrary described Fructus Capsici sauce of claim 1-2, it is characterised in that in described step (4), send out
Ferment condition is: temperature 28 DEG C-30 DEG C, air humidity 60%-80%, atmospheric pressure 852hPa-1033hPa.
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| CN201610652385.9A CN106235285A (en) | 2016-08-10 | 2016-08-10 | A kind of processing technology of Fructus Capsici sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN108450908A (en) * | 2017-12-25 | 2018-08-28 | 南丹县农业局 | A kind of long angle thick chilli sauce and preparation method thereof |
| CN109222051A (en) * | 2018-09-26 | 2019-01-18 | 广西天等县呗哝民族食品有限公司 | Thick chilli sauce and its production method |
| CN113017069A (en) * | 2020-01-15 | 2021-06-25 | 三都县妮的食品有限公司 | Chili sauce and preparation method thereof |
| CN113383942A (en) * | 2021-07-08 | 2021-09-14 | 北京为众亿业科技集团有限公司 | Fermented chili sauce and preparation method thereof |
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Patent Citations (6)
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| CN105212177A (en) * | 2014-05-27 | 2016-01-06 | 无锡市西春食品有限公司 | Thick chilli sauce and preparation method thereof |
| CN104187555A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Curing method for sour-sweet flavor yellow pepper sauce |
| CN104273515A (en) * | 2014-10-17 | 2015-01-14 | 方季群 | Sauce flavored chili sauce |
| CN105581129A (en) * | 2014-10-22 | 2016-05-18 | 青岛鑫益发工贸有限公司 | Preparation method of chilli sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN108450908A (en) * | 2017-12-25 | 2018-08-28 | 南丹县农业局 | A kind of long angle thick chilli sauce and preparation method thereof |
| CN109222051A (en) * | 2018-09-26 | 2019-01-18 | 广西天等县呗哝民族食品有限公司 | Thick chilli sauce and its production method |
| CN113017069A (en) * | 2020-01-15 | 2021-06-25 | 三都县妮的食品有限公司 | Chili sauce and preparation method thereof |
| CN113383942A (en) * | 2021-07-08 | 2021-09-14 | 北京为众亿业科技集团有限公司 | Fermented chili sauce and preparation method thereof |
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Application publication date: 20161221 |