CN106605894A - Formula of termitomyces fuliginosus fragrant chili sauce composition and making method of termitomyces fuliginosus fragrant chili sauce composition - Google Patents
Formula of termitomyces fuliginosus fragrant chili sauce composition and making method of termitomyces fuliginosus fragrant chili sauce composition Download PDFInfo
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- CN106605894A CN106605894A CN201510681040.1A CN201510681040A CN106605894A CN 106605894 A CN106605894 A CN 106605894A CN 201510681040 A CN201510681040 A CN 201510681040A CN 106605894 A CN106605894 A CN 106605894A
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- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000015067 sauces Nutrition 0.000 title abstract 8
- 241001340733 Termitomyces fuliginosus Species 0.000 title abstract 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 46
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 244000018436 Coriandrum sativum Species 0.000 claims abstract description 11
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims description 41
- 235000002566 Capsicum Nutrition 0.000 claims description 36
- 239000001390 capsicum minimum Substances 0.000 claims description 36
- 239000002131 composite material Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000020072 grain neutral spirit Nutrition 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 244000111489 Gardenia augusta Species 0.000 claims description 12
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 12
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 11
- 244000241838 Lycium barbarum Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 239000004480 active ingredient Substances 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 229960002737 fructose Drugs 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 208000014617 hemorrhoid Diseases 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
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- 230000001954 sterilising effect Effects 0.000 description 3
- 241000222680 Collybia Species 0.000 description 2
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- 230000007812 deficiency Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001237975 Termitomyces Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 235000019504 cigarettes Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
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- 208000024891 symptom Diseases 0.000 description 1
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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a formula of a termitomyces fuliginosus fragrant chili sauce composition and a making method of the termitomyces fuliginosus fragrant chili sauce composition. The formula of the termitomyces fuliginosus fragrant chili sauce composition is characterized by comprising the following effective components in parts by mass: 50-150 parts of fresh termitomyces fuliginosus, 20-70 parts of bright red chili, 50-100 parts of fresh garlic, 3-20 parts of fresh Chinese prickly ash, 20-70 parts of fresh old ginger, 5-35 parts of fresh spring onions, 5-35 parts of fresh coriander, 20-70 parts of Chinese wolfberry fruits, 10-30 parts of fructus gardeniae, 3-20 parts of chrysanthemums, 5-35 parts of orange peel, 20-60 parts of levulose, 10-30 parts of table salt, 10-50 parts of 55-60% (v/v) grain Baijiu and 10-50 parts of white vinegar. The making method of the fragrant chili sauce composition comprises the following steps of cutting a composition into minor segments or granules, performing uniform mixing according to the formula, performing pickling for 12-24 hours, performing pulping to obtain uniform slurry through a pulping machine, performing sealing, performing bottling, performing natural fermentation, and after 7 days, opening bottles to obtain the termitomyces fuliginosus fragrant chili sauce composition which can be eaten. The fragrant chili sauce composition is rich in delicate fragrance, fragrant, hot and sweet after being put into mouths, and high in nutrient value, and has the health-care efficacies of nourishing the kidney, invigorating the spleen, clearing heat and improving eyesight.
Description
Technical field
The present invention relates to a kind of appetizing food field, more particularly to a kind of black chicken fir capsicum paste composition
Formula and preparation method thereof.
Background technology
The capsicum paste of prior art, mostly makees edible mushroom and chilli, Chinese prickly ash, edible oil etc.
Material mixing, and the filling product of Jing high-temperature sterilizations.Typically will add in these product processings
Edible oil, the nutrition such as vitamin loss in pyroprocess, production process；And product
In main auxiliary element be edible spice, long-term consumption easily allows people to produce symptom of getting angry.
The present invention adopts and the tradition food and medicament dual-purpose such as matrimony vine, cape jasmine, chrysanthemum, orange peel is added in formula
Chinese medicine, on the one hand strengthens the health-care effect of black chicken fir, on the other hand can nourishing YIN and clearing away fire, make this
Patented product is compared with traditional spicy jam products, with it is spicy do not get angry the characteristics of.The present invention is matching somebody with somebody
The raw materials such as black chicken fir, pimiento, garlic, Chinese prickly ash, old ginger, spring onion, coriander used in side
Fresh raw material are, and in process without any pyroprocess, therefore can be maximum
Limit preserves the vitamins and other nutritious components in these raw materials.It is added without in the present composition any
Edible oil, that greasy sensation without traditional spicy jam products has the clear of uniqueness in product
Fragrance.Garlic, cape jasmine, height grain neutral spirit, light-coloured vinegar itself that the present composition passes through addition
Bacteriostasis, the hyperosmosis that salt, fructose composition are produced, and during product stores
Fermentation extends the purpose of shelf life of products to reach, without adding any anti-corrosion in the product
Agent.Overcome the deficiencies in the prior art.
The content of the invention
1st, it is an object of the invention to provide a kind of black chicken fir capsicum paste composite formula, reasonably solves
The capsicum paste of prior art of having determined, mostly by edible mushroom and chilli, Chinese prickly ash, edible oil etc.
Condiments mixes, and Jing high-temperature sterilizations are filling, causes the nutrition such as vitamin loss in product；And
And main auxiliary element is edible spice in product, long-term consumption easily allows people to produce what is got angry
Problem.
The present invention is adopted the following technical scheme that：
A kind of black chicken fir capsicum paste composite formula and preparation method thereof, it is characterised in that described one
The active ingredient and its mass fraction of kind black chicken fir capsicum paste composite formula is：
It is fresh black chicken fir 50-150 parts, bright red hot pepper 20-70 parts, fresh garlic 50-100 parts, fresh
Chinese prickly ash 3-20 parts, fresh old ginger 20-70 parts, fresh spring onion 5-35 parts, fresh coriander 5-35 parts, matrimony vine
20-70 parts, cape jasmine 10-30 parts, chrysanthemum 3-20 parts, orange peel 5-35 parts, fructose 20-60 parts,
Salt 10-30 parts, 55-60 degree grain neutral spirit 10-50 parts, light-coloured vinegar 10-50 parts.
A kind of most preferred active ingredient of black chicken fir capsicum paste composite formula and its mass fraction
For：
Fresh black chicken fir 90-110 parts, bright red hot pepper 40-60 parts, fresh garlic 70-90 parts, fresh flower
Green pepper 5-15 parts, fresh old ginger 40-60 parts, fresh spring onion 15-25 parts, fresh coriander 15-25 parts, matrimony vine
40-60 parts, cape jasmine 15-25 parts, chrysanthemum 5-15 parts, orange peel 15-25 parts, fructose 30-50 parts,
Salt 15-25 parts, 55-60 degree grain neutral spirit 20-40 parts, light-coloured vinegar 20-40 parts.
Black chicken fir, scientific name cigarette ash collybia albuminosa (TERMITOMYCES FULIGINOUS), is basidiomycetes
Subphylum Hymenomycetes Agaricales Tricholomataceae collybia albuminosa belongs to higher fungus, is that China's tradition is famous and precious rare edible
Bacterium.《Compendium of Materia Medica》Carry its " flat property and sweet taste ", have " help stomach, treat hemorrhoid hemostasis, clear god,
Control hemorrhoid " the effects such as, diseases such as " insufficiency of the spleen indigestion and loss of appetite, indigestion, hemorrhoid hemorrhages " can be controlled.Modern section
Learn and confirm, black chicken fir contains the compositions such as rich in protein, amino acid and mushroom polysaccharide, with increasing
Various pharmacologically actives such as strong immune, hypoglycemic, reducing blood lipid, anti-aging, antitumor, anticoagulation,
Thus be worth with high health care.
2nd, the present invention also aims to provide a kind of preparation method of black chicken fir capsicum paste composition,
It is prepared from by a kind of black chicken fir capsicum paste composite formula active ingredient and its mass fraction
The preparation method of capsicum paste composition, comprises the following steps：
Step one, raw material prepare：Fresh black chicken fir, pimiento, spring onion, coriander are cleaned,
Dry surface moisture, segment；Fresh garlic is removed the peel, is cleaned, dry surface moisture, smashed；Will
Fresh Chinese prickly ash is cleaned, and dries surface moisture, is crushed；Fresh old ginger is cleaned, surface moisture is dried,
Shave；Matrimony vine is cleaned, and dries surface moisture；The drying of cape jasmine, chrysanthemum and dried orange peel, is ground into powder
End；
Step 2, dispensing：Various raw materials are weighed according to the formula rate, is well mixed；
Step 3, pickle：The composition of mixing is put in basin, is covered with preservative film, under room temperature
Place 12-24 hours；
Step 4, defibrination：Composition is broken into homogenate with beater；
Step 5, filling and sealing：Homogenate is fitted in container, bottleneck is cleaned, use 55-60 degree
After grain neutral spirit is to bottleneck cleaning disinfection, then pours a small amount of 55-60 degree grain neutral spirit in bottleneck and cover
Refining surfaces, cover tightly bottleneck and seal；
Step 6, fermenting-ripening：The container for installing capsicum paste is put into frescade and ferments more than 7 days i.e.
Into.
Further, under a kind of black chicken fir capsicum paste composition normal temperature the sealing preserve phase up to 1
Never degenerate more than year, and standing time longer mouthfeel fragrance is more preferably.
Further, the raw fresh feed of a kind of black chicken fir capsicum paste composition use, and not
Through any elevated temperature processes, remain to greatest extent the nutrition of various raw materials, effective component and
Fragrance.
The method have the benefit that：
(1) the invention discloses a kind of black chicken fir capsicum paste composite formula, reasonably solves existing skill
The capsicum paste of art, mostly mixes the condiments such as edible mushroom and chilli, Chinese prickly ash, edible oil,
And Jing high-temperature sterilizations are filling, vitamins and other nutritious components loss in product is caused；And it is main in product
Auxiliary element is wanted to be edible spice, long-term consumption easily allows people to produce the problem got angry.
The present invention is adopted using the present invention and the biography such as matrimony vine, cape jasmine, chrysanthemum, orange peel is added in formula
System food and medicament dual-purpose Chinese medicine, on the one hand strengthens the health-care effect of black chicken fir, on the other hand can enriching yin
Relieve inflammation or internal heat, with it is spicy do not get angry, the vitamins and other nutritious components preserved in raw material, without greasy feeling,
There are fragrant, antibacterial, long shelf-life itself of uniqueness, the features such as without any preservative.Gram
The deficiencies in the prior art are taken.
(2) the invention also discloses a kind of preparation method of black chicken fir capsicum paste composition.
Specific embodiment
By the following description to embodiment, will more contribute to the public understanding present invention, but can not
Also the specific embodiment given by applicant should not be considered as the limit to technical solution of the present invention
System, any definition to component or technical characteristic is changed and/or makees form to integral formula structure
And it is immaterial conversion be regarded as the protection domain that technical scheme is limited.
Embodiment one
A kind of black chicken fir capsicum paste composite formula and preparation method thereof, it is characterised in that described one
The active ingredient and its mass fraction of kind black chicken fir capsicum paste composite formula is：
It is fresh black chicken fir 50-150 parts, bright red hot pepper 20-70 parts, fresh garlic 50-100 parts, fresh
Chinese prickly ash 3-20 parts, fresh old ginger 20-70 parts, fresh spring onion 5-35 parts, fresh coriander 5-35 parts, matrimony vine
20-70 parts, cape jasmine 10-30 parts, chrysanthemum 3-20 parts, orange peel 5-35 parts, fructose 20-60 parts,
Salt 10-30 parts, 55-60 degree grain neutral spirit 10-50 parts, light-coloured vinegar 10-50 parts.
Embodiment two
A kind of most preferred active ingredient of black chicken fir capsicum paste composite formula and its mass fraction
For：
Fresh black chicken fir 90-110 parts, bright red hot pepper 40-60 parts, fresh garlic 70-90 parts, fresh flower
Green pepper 5-15 parts, fresh old ginger 40-60 parts, fresh spring onion 15-25 parts, fresh coriander 15-25 parts, matrimony vine
40-60 parts, cape jasmine 15-25 parts, chrysanthemum 5-15 parts, orange peel 15-25 parts, fructose 30-50 parts,
Salt 15-25 parts, 55-60 degree grain neutral spirit 20-40 parts, light-coloured vinegar 20-40 parts.
Embodiment three
A kind of preparation method of black chicken fir capsicum paste composition, by a kind of black chicken fir capsicum paste group
The preparation method of the capsicum paste composition that compound formula active ingredient and its mass fraction are prepared from,
Comprise the following steps：
Step one, raw material prepare：Fresh black chicken fir, pimiento, spring onion, coriander are cleaned,
Dry surface moisture, segment；Fresh garlic is removed the peel, is cleaned, dry surface moisture, smashed；Will
Fresh Chinese prickly ash is cleaned, and dries surface moisture, is crushed；Fresh old ginger is cleaned, surface moisture is dried,
Shave；Matrimony vine is cleaned, and dries surface moisture；The drying of cape jasmine, chrysanthemum and dried orange peel, is ground into powder
End；
Step 2, dispensing：Various raw materials are weighed according to the formula rate, is well mixed；
Step 3, pickle：The composition of mixing is put in basin, is covered with preservative film, under room temperature
Place 12-24 hours；
Step 4, defibrination：Composition is broken into homogenate with beater；
Step 5, filling and sealing：Homogenate is fitted in container, bottleneck is cleaned, use 55-60 degree
After grain neutral spirit is to bottleneck cleaning disinfection, then pours a small amount of 55-60 degree grain neutral spirit in bottleneck and cover
Refining surfaces, cover tightly bottleneck and seal；
Step 6, fermenting-ripening：The container for installing capsicum paste is put into frescade and ferments more than 7 days i.e.
Into.
Certainly, the present invention can also have other various embodiments, without departing substantially from spirit of the invention and its
In the case of essence, those of ordinary skill in the art can make various corresponding according to the present invention
Change and deform, but these corresponding changes and deformation should all belong to appended claims of the invention
Protection domain.
Claims (5)
1. a kind of black chicken fir capsicum paste composite formula and preparation method thereof, it is characterised in that described
A kind of active ingredient and its mass fraction of black chicken fir capsicum paste composite formula is：
It is fresh black chicken fir 50-150 parts, bright red hot pepper 20-70 parts, fresh garlic 50-100 parts, fresh
Chinese prickly ash 3-20 parts, fresh old ginger 20-70 parts, fresh spring onion 5-35 parts, fresh coriander 5-35 parts, matrimony vine
20-70 parts, cape jasmine 10-30 parts, chrysanthemum 3-20 parts, orange peel 5-35 parts, fructose 20-60 parts,
Salt 10-30 parts, 55-60 degree grain neutral spirit 10-50 parts, light-coloured vinegar 10-50 parts.
2. a kind of black chicken fir capsicum paste composite formula and preparation method thereof according to claim 1,
Characterized in that, a kind of most preferred active ingredient of black chicken fir capsicum paste composite formula and its
Mass fraction is：
Fresh black chicken fir 90-110 parts, bright red hot pepper 40-60 parts, fresh garlic 70-90 parts, fresh flower
Green pepper 5-15 parts, fresh old ginger 40-60 parts, fresh spring onion 15-25 parts, fresh coriander 15-25 parts, matrimony vine
40-60 parts, cape jasmine 15-25 parts, chrysanthemum 5-15 parts, orange peel 15-25 parts, fructose 30-50 parts,
Salt 15-25 parts, 55-60 degree grain neutral spirit 20-40 parts, light-coloured vinegar 20-40 parts.
3. a kind of black chicken fir capsicum paste composite formula according to claim 1 or claim 2
And preparation method thereof, it is characterised in that it is effective by a kind of black chicken fir capsicum paste composite formula
The preparation method of the capsicum paste composition that composition and its mass fraction are prepared from, comprises the following steps：
Step one, raw material prepare：Fresh black chicken fir, pimiento, spring onion, coriander are cleaned,
Dry surface moisture, segment；Fresh garlic is removed the peel, is cleaned, dry surface moisture, smashed；Will
Fresh Chinese prickly ash is cleaned, and dries surface moisture, is crushed；Fresh old ginger is cleaned, surface moisture is dried,
Shave；Matrimony vine is cleaned, and dries surface moisture；The drying of cape jasmine, chrysanthemum and dried orange peel, is ground into powder
End；
Step 2, dispensing：Various raw materials are weighed according to the formula rate, is well mixed；
Step 3, pickle：The composition of mixing is put in basin, is covered with preservative film, under room temperature
Place 12-24 hours；
Step 4, defibrination：Composition is broken into homogenate with beater；
Step 5, filling and sealing：Homogenate is fitted in container, bottleneck is cleaned, use 55-60 degree
After grain neutral spirit is to bottleneck cleaning disinfection, then pours a small amount of 55-60 degree grain neutral spirit in bottleneck and cover
Refining surfaces, cover tightly bottleneck and seal；
Step 6, fermenting-ripening：The container for installing capsicum paste is put into frescade and ferments more than 7 days i.e.
Into.
4. a kind of black chicken fir capsicum paste composite formula according to claim 1 or claim 3
And preparation method thereof, it is characterised in that seal under a kind of black chicken fir capsicum paste composition normal temperature
Storage life was never degenerated up to more than 1 year, and standing time longer mouthfeel fragrance is more preferably.
5. a kind of black chicken fir capsicum paste composite formula according to claim 1 or claim 3
And preparation method thereof, it is characterised in that a kind of black chicken fir capsicum paste composition uses the new of life
Fresh raw material, and without any elevated temperature processes, remain to greatest extent various raw materials nutrition,
Effective component and fragrance.
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| CN201510681040.1A CN106605894A (en) | 2015-10-19 | 2015-10-19 | Formula of termitomyces fuliginosus fragrant chili sauce composition and making method of termitomyces fuliginosus fragrant chili sauce composition |
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|---|---|---|---|
| CN201510681040.1A CN106605894A (en) | 2015-10-19 | 2015-10-19 | Formula of termitomyces fuliginosus fragrant chili sauce composition and making method of termitomyces fuliginosus fragrant chili sauce composition |
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