CN106722818A - A kind of thick chilli sauce and preparation method thereof - Google Patents
A kind of thick chilli sauce and preparation method thereof Download PDFInfo
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- CN106722818A CN106722818A CN201611179567.5A CN201611179567A CN106722818A CN 106722818 A CN106722818 A CN 106722818A CN 201611179567 A CN201611179567 A CN 201611179567A CN 106722818 A CN106722818 A CN 106722818A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 title description 30
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- 235000002566 Capsicum Nutrition 0.000 claims abstract description 50
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 49
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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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of thick chilli sauce, described thick chilli sauce includes following raw materials：Capsicum, edible oil, garlic granule, dry yellow bean sauce, edible salt, sugar, vinegar, monosodium glutamate；Its preparation method, comprises the following steps：Capsicum is chopped into bulk, block capsicum is obtained, it is standby；Heating edible oil, sequentially adds garlic granule, block capsicum, dry yellow bean sauce, edible salt and sugar in the edible oil to heat, and it is uniform to stir-fry, then is boiled, and obtains intermediate products；To adding mature vinegar and continuing to boil in intermediate products, boil and added after finishing monosodium glutamate and obtain described thick chilli sauce.Beneficial effects of the present invention are：Thick chilli sauce of the present invention is not added with the additives such as preservative, essence, save the original mouthfeel of capsicum and nutrition, and the salt content of thick chilli sauce of the present invention is relatively low, thick chilli sauce i.e. of the present invention saves the mouthfeel and nutritive value of capsicum, and long-term consumption will not produce side effect to body, excessive internal heat will not be caused, security is higher.
Description
Technical field
The invention belongs to technical field of deep chilli processing, and in particular to a kind of thick chilli sauce and preparation method thereof.
Background technology
Capsicum (chillies), Dicotyledoneae eggplant mesh, 1 year or herbaceos perennial originate in South America torrid zone
Area, the end of the Ming Dynasty incoming Hunan, China Chu ground；There is pungent, it is edible；Capsicum happiness temperature, Xi Shui, happiness fertilizer；Capsicum nutrition is enriched very much,
The vitamin C that it contains occupies first in vegetables, and, also containing abundant carrotene, a capsicum also about contains 5000 for it
The Alphalin of individual international unit, can fully meet demand for each person every day.Additionally, also contain capsicim in capsicum, and red
In color, the capsicum of yellow, pimento, also a kind of capsorubin (capsanthin), both compositions are peculiar for capsicum, capsicum
Element is present in capsicum pulp, and capsorubin is then present in capsicum skin, and the similar carrotene of effect has good antioxygen to be turned into
With.
Capsicum has stimulation to oral cavity and stomach and intestine, and energy strengthening gastrointestinal peristalsis promotes digestive juice secretion, improves appetite, and
Enteral abnormal fermentation can be suppressed, and often eat green pepper that gall stone can also be prevented；Capsicim and the sale of some pharmacies in pimiento
Cold drug, cough medicine have similar effect, can make respiratory smooth, reduce the cholesterol in blood, can prevent heart disease
And apoplexy.Capsicum also has lipid-loweringing, fat-reducing, the suppression multiple efficacies such as bacterium, is used as natural antiseptic agent safer, also can use
In anti-inflammatory, analgesia, anesthesia and drug rehabilitation, there is very big value of exploiting and utilizing；But because of its excitant by force, intestine gastric ulcer or the heart
Dirty pain, people's suggestion uncomfortable in chest avoid eating.
The thick chilli sauce made of capsicum, rich in nutrition content, the common food for not only serving as people, also good guarantor
Strong effect.The variety protection of thick chilli sauce is more in the market, but in the thick chilli sauce of in the market be added with substantial amounts of preservative and
Amount containing edible salt is higher, and the local flavor product of product are improved by adding the methods such as various essence, spices and antioxidant
Matter, its security and nutritive value are troubling.
The content of the invention
In order to solve prior art presence above mentioned problem, the invention provides one kind be not added with preservative and additive and
Good in taste, nutritious thick chilli sauce and preparation method thereof.
The technical solution adopted in the present invention is：
A kind of thick chilli sauce：Raw material including following weight parts, capsicum 8-12 parts, edible oil 0.5-1.5 parts, garlic granule 0.5-
1.5 parts, dry yellow bean sauce 0.5-1.5 parts, edible salt 0.5-0.8 parts, sugar 0.5-1.5 parts, vinegar 1.5-2.5 parts, monosodium glutamate 0.2-0.4
Part.
Further, the raw material of described thick chilli sauce, including following weight parts, 10 parts of capsicum, 1 part of edible oil, garlic granule 1
Part, 1 part of dry yellow bean sauce, 0.6 part of edible salt, 1 part of sugar, 2 parts of vinegar, 0.3 part of monosodium glutamate.
Further, the edible oil is one kind of soybean oil, peanut oil, rapeseed oil or sesame oil.
Further, the capsicum is line green pepper.
Further, the sugar is soft white sugar.
Capsicum, alias：Long red pepper, capsicum long, green pepper, category Solanaceae, Capsicum, capsicum have promotion appetite, improve digestion
Effect；Capsicum has obvious inhibitory action to Bacillus cereus and hay bacillus.The taste of the line green pepper in capsicum is more pungent,
Sweat gland can be stimulated after people are edible, accelerate the discharge of sweat, can allow too high temperature decline, with certain antipyretic work of bringing down a fever
With；The pungent element contained in line green pepper is a kind of natural antioxidant content, can suppress the regeneration and metabolism of cancer cell, can also be reduced
The generation of cancer cell.
Edible oil is also referred to as " edible oil ", refers to be used in food products are made, and the addition of edible oil can cooked
During, make the fatty infiltration in edible oil to the organization internal of raw material, the local flavor of dish can not only be improved, and can supplement
The nutritional ingredient of low fat dish, improves the nutritive value of dish.
Garlic granule, taste is pungent, property are sweet, and sulfur-containing compound has strong antibacterial and anti-inflammation functions in garlic, to various coccuses, bar
Bacterium, fungi and virus etc. play the role of to suppress and kill, and are most strong one kind of antibacterial action in the current natural plants for finding；
Garlic also has the effect for suppressing tumour cell and growth of cancer cells；Additionally, garlic also has reduces blood sugar, prevention sugar urine
Disease, the effect of anti-aging.
Dry yellow bean sauce is fried with soya bean and grinds after fermentation and be made also known as soy sauce, beans sauce, in the flavouring of viscous pasty state,
It is the traditional tartar sauce of China.Good protein is rich in yellow bean sauce, and protein generates amino acid in the presence of microorganism.
Additionally, the linoleic acid contained in yellow bean sauce, leukotrienes are benefited to the necessary aliphatic acid of human body supplement and reduction cholesterol；In yellow bean sauce
Fat be rich in unrighted acid and soybean lecithin, play the role of keep blood vessel elasticity, brain tonic and prevent fatty liver formed.
Edible salt refers to the warp with sodium chloride as main component obtained from seawater, underground rock salt deposit, natural bittern
Cross the edible salt of processing.
Sugar is primarily referred to as white sugar, brown sugar and rock sugar, and these three sugared main components are all sucrose.Soft white sugar is also named in vain
Sugar, quality is soft, fine and smooth, crystalline particle is tiny, crystal or its aqueous solution taste is sweet, free from extraneous odour.
Vinegar is traditional flavouring in the Chinese major styles of cooking, has functions that the scattered stasis of blood, hemostasis, removing toxic substances, desinsection；It is commonly used to control
Postpartum anemic fainting is treated, Xuan addiction abdominal mass, jaundice, yellow sweat is spitted blood, bleeding from five sense organs or subcutaneous tissue, blood under stool, the symptom such as pudendal pruritus.
Monosodium glutamate, also known as monosodium glutamate, is a kind of modern flavoring being made up of grain using the method for microbial fermentation, mainly into
It is divided into sodium glutamate, the Main Function of monosodium glutamate is the delicate flavour for increasing food.
The preparation method of described thick chilli sauce, comprises the following steps：
(1) capsicum is chopped into bulk, obtains block capsicum, it is standby；
(2) edible oil is heated, garlic granule, block capsicum, dry yellow bean sauce, edible salt and food is sequentially added in the edible oil to heat
Sugar, and it is uniform to stir-fry, then boiled, obtain intermediate products；
(3) to adding mature vinegar and continuing to boil in intermediate products, boil and added after finishing monosodium glutamate and obtain described thick chilli sauce.
The preparation method of the thick chilli sauce, comprises the following steps：
(1) capsicum is chopped into bulk, obtains block capsicum, it is standby；
(2) edible oil is heated, garlic granule, block capsicum, dry yellow bean sauce, edible salt and food is sequentially added in the edible oil to heat
Sugar, and it is uniform to stir-fry, then boiled, obtain intermediate products；
(3) to adding mature vinegar and continuing to boil in intermediate products, boil and added after finishing monosodium glutamate and obtain described thick chilli sauce.
Further, in step (1), the length of the block capsicum is 8-10mm.
Further, in step (2), with big fire heat edible oil 1-2min, then to heat edible oil in add garlic granule, and
Stir-fry 1-2min, adds block capsicum.Big fire refers to that flame temperature reaches 1000 DEG C of fire at this.
Further, in step (2), stir-fry 5-8min after the block capsicum of addition, adds dry yellow bean sauce, and the 4-6min that stir-fries
Afterwards, edible salt and sugar are sequentially added, is stir-fried uniform, and boil 8-12min.
Further, in step (3), to adding mature vinegar in intermediate products, and 12-18min is boiled with moderate heat, adds taste
Essence.Moderate heat refers to that flame temperature reaches 500 DEG C of fire at this.
Beneficial effects of the present invention are：Thick chilli sauce of the present invention is not added with the additives such as preservative, essence, saves peppery
The original mouthfeel of green pepper and nutrition, and the salt content of thick chilli sauce of the present invention is relatively low, i.e., thick chilli sauce of the present invention saves peppery
The mouthfeel and nutritive value of green pepper, and long-term consumption will not produce side effect to body, will not cause excessive internal heat, security is higher.
Additionally, thick chilli sauce of the present invention uses line green pepper as raw material, and line green pepper is in addition to the nutritional ingredient with other capsicums, moreover it is possible to
Suppress the regeneration and metabolism of cancer cell, i.e., thick chilli sauce of the present invention has functions that anti-cancer.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belongs to the scope that the present invention is protected.
Embodiment one
A kind of thick chilli sauce, including following weight parts raw material：Capsicum 8kg, edible oil 0.5kg, garlic granule 0.5kg, dry yellow bean sauce
0.5kg, edible salt 0.5kg, sugar 0.5kg, vinegar 1.5kg, monosodium glutamate 0.2kg.
The preparation method of the thick chilli sauce, comprises the following steps：
(1) capsicum is chopped into the bulk that length is 8mm, obtains block capsicum, it is standby；
(2) heat edible oil 1min with big fire, to added in the edible oil of heat garlic granule and the 1min that stir-fries, add it is block peppery
Green pepper continue to stir-fry 5min, be subsequently adding dry yellow bean sauce and stir-fry and sequentially add edible salt and sugar after 4min, and it is uniform to stir-fry, then carries out
8min is boiled, intermediate products are obtained；
(3) to adding mature vinegar in intermediate products and with moderate heat boil 12min, boil that to add monosodium glutamate to obtain after finishing described
Thick chilli sauce.
Embodiment two
A kind of thick chilli sauce, including following weight parts raw material：Line green pepper 10kg, soybean oil 1kg, garlic granule 1kg, dry yellow bean sauce 1kg,
Edible salt 0.6kg, soft white sugar 1kg, vinegar 2kg, monosodium glutamate 0.3kg.
The preparation method of the thick chilli sauce, comprises the following steps：
(1) line green pepper is chopped into the bulk that length is 9mm, obtains block line green pepper, it is standby；
(2) big fire heating soy oil 1.5min is used, to addition garlic granule in the soybean oil of heat and the 1.5min that stir-fries, block is added
Shape line green pepper continue to stir-fry 6min, be subsequently adding dry yellow bean sauce and stir-fry and sequentially add edible salt and soft white sugar after 5min, and it is uniform to stir-fry,
Carry out boiling 10min again, obtain intermediate products；
(3) to adding mature vinegar in intermediate products and with moderate heat boil 15min, boil that to add monosodium glutamate to obtain after finishing described
Thick chilli sauce.
Embodiment three
A kind of thick chilli sauce, including following weight parts raw material：Line green pepper 12kg, peanut oil 1.5kg, garlic granule 1.5kg, dry yellow bean sauce
1.5kg, edible salt 0.8kg, soft white sugar 1.5kg, vinegar 2.5kg, monosodium glutamate 0.4kg.
The preparation method of the thick chilli sauce, comprises the following steps：
(1) line green pepper is chopped into the bulk that length is 10mm, obtains block line green pepper, it is standby；
(2) big fire heating peanut oil 2min is used, to addition garlic granule in the peanut oil of heat and the 2min that stir-fries, block line is added
Green pepper continue to stir-fry 8min, be subsequently adding dry yellow bean sauce and stir-fry and sequentially add edible salt and soft white sugar after 6min, and it is uniform to stir-fry, then enters
Row boils 12min, obtains intermediate products；
(3) to adding mature vinegar in intermediate products and with moderate heat boil 18min, boil that to add monosodium glutamate to obtain after finishing described
Thick chilli sauce.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all contain
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of thick chilli sauce, it is characterised in that：Raw material including following weight parts, capsicum 8-12 parts, edible oil 0.5-1.5 parts,
Garlic granule 0.5-1.5 parts, dry yellow bean sauce 0.5-1.5 parts, edible salt 0.5-0.8 parts, sugar 0.5-1.5 parts, vinegar 1.5-2.5 parts, monosodium glutamate
0.2-0.4 parts.
2. thick chilli sauce according to claim 1, it is characterised in that：Raw material including following weight parts, 10 parts of capsicum, edible oil
1 part, 1 part of garlic granule, 1 part of dry yellow bean sauce, 0.6 part of edible salt, 1 part of sugar, 2 parts of vinegar, 0.3 part of monosodium glutamate.
3. thick chilli sauce according to claim 1, it is characterised in that：The edible oil is soybean oil, peanut oil, rapeseed oil or sesame
One kind of sesame oil.
4. thick chilli sauce according to claim 1, it is characterised in that：The capsicum is line green pepper.
5. thick chilli sauce according to claim 1, it is characterised in that：The sugar is soft white sugar.
6. the preparation method of one of claim 1-5 thick chilli sauce, it is characterised in that：Comprise the following steps：
(1) capsicum is chopped into bulk, obtains block capsicum, it is standby；
(2) edible oil is heated, garlic granule, block capsicum, dry yellow bean sauce, edible salt and sugar is sequentially added in the edible oil to heat, and
Stir-fry uniform, then boiled, obtain intermediate products；
(3) to adding mature vinegar and continuing to boil in intermediate products, boil and added after finishing monosodium glutamate and obtain described thick chilli sauce.
7. the preparation method of thick chilli sauce according to claim 6, it is characterised in that：In step (1), the length of the block capsicum
It is 8-10mm to spend.
8. the preparation method of thick chilli sauce according to claim 6, it is characterised in that：In step (2), edible oil is heated with big fire
1-2min, then to garlic granule, and the 1-2min that stir-fries is added in hot edible oil, add block capsicum.
9. the preparation method of thick chilli sauce according to claim 6, it is characterised in that：In step (2), turned over after adding block capsicum
5-8min is fried, after adding dry yellow bean sauce, and the 4-6min that stir-fries, edible salt and sugar is sequentially added, stir-fried uniform, and boil 8-
12min。
10. the preparation method of thick chilli sauce according to claim 6, it is characterised in that：In step (3), add in intermediate products
Enter mature vinegar, and 12-18min is boiled with moderate heat, add monosodium glutamate.
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| CN201611179567.5A CN106722818A (en) | 2016-12-19 | 2016-12-19 | A kind of thick chilli sauce and preparation method thereof |
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| CN201611179567.5A CN106722818A (en) | 2016-12-19 | 2016-12-19 | A kind of thick chilli sauce and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950992A (en) * | 2017-12-28 | 2018-04-24 | 王丹朵 | A kind of manufacture craft of thick chilli sauce |
| CN107997071A (en) * | 2017-12-28 | 2018-05-08 | 王丹朵 | A kind of method for salting of fresh chilli |
| CN109170818A (en) * | 2018-10-11 | 2019-01-11 | 龙川县古邑佗城食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN113545471A (en) * | 2020-04-02 | 2021-10-26 | 青岛柏兰集团有限公司 | Rose fresh pepper sauce and preparation method thereof |
| CN113558222A (en) * | 2021-07-28 | 2021-10-29 | 贵州大学 | Method for reducing piquancy of green pepper sauce and product thereof |
| CN115590179A (en) * | 2022-10-28 | 2023-01-13 | 四川白家阿宽食品产业股份有限公司（Cn） | Fresh pepper sauce and preparation method thereof |
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| CN105077184A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Sour and hot flavored fresh chili sauce |
| CN105495539A (en) * | 2015-11-26 | 2016-04-20 | 杨浩 | Making method of chili sauce and chili sauce |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077184A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Sour and hot flavored fresh chili sauce |
| CN105495539A (en) * | 2015-11-26 | 2016-04-20 | 杨浩 | Making method of chili sauce and chili sauce |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950992A (en) * | 2017-12-28 | 2018-04-24 | 王丹朵 | A kind of manufacture craft of thick chilli sauce |
| CN107997071A (en) * | 2017-12-28 | 2018-05-08 | 王丹朵 | A kind of method for salting of fresh chilli |
| CN109170818A (en) * | 2018-10-11 | 2019-01-11 | 龙川县古邑佗城食品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN113545471A (en) * | 2020-04-02 | 2021-10-26 | 青岛柏兰集团有限公司 | Rose fresh pepper sauce and preparation method thereof |
| CN113558222A (en) * | 2021-07-28 | 2021-10-29 | 贵州大学 | Method for reducing piquancy of green pepper sauce and product thereof |
| CN115590179A (en) * | 2022-10-28 | 2023-01-13 | 四川白家阿宽食品产业股份有限公司（Cn） | Fresh pepper sauce and preparation method thereof |
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