CN107302993A - Fresh chilli sauce and preparation method - Google Patents
Fresh chilli sauce and preparation method Download PDFInfo
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- CN107302993A CN107302993A CN201610254337.4A CN201610254337A CN107302993A CN 107302993 A CN107302993 A CN 107302993A CN 201610254337 A CN201610254337 A CN 201610254337A CN 107302993 A CN107302993 A CN 107302993A
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Abstract
The invention discloses a kind of fresh chilli sauce, it is made up of each component of following parts by weight：Towards 40 50 parts of day pimiento, raw 15 20 parts of salt, 10 15 parts of the three-flower wine that 15 20 parts, more than 56 degree of garlic, 15 20 parts of fermented soya bean, 5 10 parts of ginger.The preparation method of the fresh chilli sauce, comprises the following steps：Handle is cut towards day pimiento, cleans, drains, is crushed；Garlic peeling, cleans, drains, and crushes；Ginger, fermented soya bean are cleaned, drained, are crushed；Capsicum after above-mentioned crushing, garlic, ginger are mixed according to components by weight percent, the raw salt and three-flower wine of correspondence parts by weight is added, stirring to be put into container carries out encapsulation process, spontaneous fermentation.The thick chilli sauce can fully ensure that the fresh spicy refreshing original flavor of capsicum itself, direct-edible, be also used as the auxiliary material increase pungent of other dishes, and tasty delicious food, without any artificial synthesized pigment and chemical preservative, eats body health benefits.
Description
Technical field
It is to be related to a kind of fresh chilli sauce and preparation method specifically the present invention relates to thick chilli sauce.
Background technology
Thick chilli sauce is supported by fresh chilli, is that a kind of people generally like edible condiment of going with rice or bread, its nutritious, mouth
Delicious perfume (or spice), specifically has the effect that：
1. antipyretic-antalgic:Capsicum pungent-warm, can reduce body temperature by sweating, and alleviate myalgia, therefore with stronger
Antipyretic effect；
2. prevent canceration:The active ingredient capsaicine of capsicum is a kind of polyphenoils, and it can prevent the new old generation about cell
Thank, so as to terminate the Carcinogenesis of cell tissue, reduce the incidence of cancer cell；
3. increase appetite, help digest:The secretion of the strong fragrant spicy energy saliva stimulating of capsicum and gastric juice, increases appetite, promotes
Intestines peristalsis, is helped digest；
4. lowering blood-fat and reducing weight:Capsaicine contained by capsicum, can promote the metabolism of fat, prevent body fat from accumulating, favorably
In lowering blood-fat and reducing weight diseases prevention.
Fresh chilli sauce is the bitter one kind of capsicum, is the deep seasoning good merchantable brand liked by the peppery regional people of food such as river, Chongqing, Guizhou Province,
After common preparation method simply eluriates fresh chilli, plus salt is pickled, and is stirred fry in oil and is formed, and its whole processing technology is relatively simple, is made
Time is of short duration, tends not to fully ensure that the fresh spicy refreshing original flavor of capsicum itself, the stereovision of taste not enough, and has on the market
The thick chilli sauce sold a bit often with the addition of artificial synthesized pigment and chemical preservative, and long-term consumption is brought to the healthy of people
Detrimental effect.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of fresh chilli sauce, the thick chilli sauce can be protected fully
The fresh spicy refreshing original flavor of capsicum itself is demonstrate,proved, it is direct-edible, it is also used as the auxiliary material increase pungent of other dishes, tasty U.S.
Taste, without any artificial synthesized pigment and chemical preservative, eats body health benefits.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of fresh chilli sauce, by following heavy
Measure each component composition of part：Towards pimiento 40-50 parts of day, raw salt 15-20 parts, 15-20 parts of garlic, more than 56 degree of three-flower wine
10-15 parts, 15-20 parts of fermented soya bean, 5-10 parts of ginger.
Further illustrate that fresh chilli sauce is made up of each component of following parts by weight：Towards 50 parts of day pimiento, raw salt 20
Part, 15 parts of the three-flower wine that 20 parts, more than 56 degree of garlic, 20 parts of fermented soya bean, 10 parts of ginger.
Further illustrate that fresh chilli sauce is made up of each component of following parts by weight：Towards 40 parts of day pimiento, raw salt 15
Part, 10 parts of the three-flower wine that 10 parts, more than 56 degree of garlic, 15 parts of fermented soya bean, 5 parts of ginger.
Further illustrate that fresh chilli sauce is made up of each component of following parts by weight：Towards 45 parts of day pimiento, raw salt 18
Part, 12 parts of the three-flower wine that 18 parts, more than 56 degree of garlic, 18 parts of fermented soya bean, 8 parts of ginger.
A kind of preparation method of fresh chilli sauce, comprises the following steps：
（1）By screen it is fresh, bright in color towards day pimiento cut handle, clean, drain, be put into powder in disintegrating apparatus
It is broken, obtain crushing capsicum；
（2）By the garlic peeling of the full big grain screened, clean, drain, be put into disintegrating apparatus and crush, obtain crushing big
Garlic；
（3）Ginger, fermented soya bean are cleaned respectively, drained, is put into disintegrating apparatus and crushes, obtains crushing ginger and crushes fermented soya bean；
（4）Capsicum after above-mentioned crushing, garlic, ginger are mixed according to a kind of components by weight percent of any of the above, plus
Enter the raw salt and three-flower wine of correspondence parts by weight, stir；
（5）Take the mixture stirred in step 4 to be put into container and carry out encapsulation process, and in the ring that temperature is 15-20 DEG C
3-6 month spontaneous fermentations are carried out in border, you can obtain finished product.
Compared with prior art, the present invention has the advantages that：The present invention using Chinese imperial court by Chinese envoys or by barbarians who paid tributes to China pimiento, garlic, ginger,
Fermented soya bean, three-flower wine, raw salt, without any artificial synthesized pigment and chemical preservative, can fill as raw material, pure pollution-free food
Code insurance demonstrate,proves the fresh spicy refreshing original flavor of capsicum itself, direct-edible, is also used as the auxiliary material increase pungent of other dishes, tasty
Delicious food, does not allow perishable spoiled, edible body health benefits yet.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of fresh chilli sauce, is made up of each component of following parts by weight：Towards 50 parts of day pimiento, raw 20 parts of salt, 20 parts of garlic,
15 parts of more than 56 degree of three-flower wine, 20 parts of fermented soya bean, 10 parts of ginger.The preparation method of the fresh chilli sauce, comprises the following steps：
（1）By screen it is fresh, bright in color towards day pimiento cut handle, clean, drain, be put into disintegrating apparatus and crush, obtain
To crushing capsicum；（2）By the garlic peeling of the full big grain screened, clean, drain, be put into disintegrating apparatus and crush, obtain
To comminuted garlic；（3）Respectively ginger, fermented soya bean are cleaned to drain to be put into disintegrating apparatus and crushed, obtain crushing ginger and crush beans
Fermented soya beans, salted or other wise；（4）Capsicum after above-mentioned crushing, garlic, ginger are mixed according to above-mentioned components by weight percent, correspondence parts by weight are added
Several raw salt and three-flower wine, stir；（5）Take the mixture stirred in step 4 to be put into container and carry out encapsulation process,
And carry out spontaneous fermentation in 3 months in temperature is 20 DEG C of environment, you can obtain finished product.
Embodiment 2
A kind of fresh chilli sauce, is made up of each component of following parts by weight：Towards 40 parts of day pimiento, raw 15 parts of salt, 10 parts of garlic,
10 parts of more than 56 degree of three-flower wine, 15 parts of fermented soya bean, 5 parts of ginger.
The preparation method of the fresh chilli sauce, comprises the following steps：（1）By fresh, bright in color the court screened
Its pimiento cuts handle, cleans, drains, and is put into disintegrating apparatus and crushes, and obtains crushing capsicum；（2）It is full big by what is screened
The garlic peeling of grain, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are cleaned respectively
Drain to be put into disintegrating apparatus and crush, obtain crushing ginger and crush fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, ginger
Mixed according to above-mentioned components by weight percent, add the raw salt and three-flower wine of correspondence parts by weight, stir；（5）Take step
The mixture stirred in rapid 4, which is put into container, carries out encapsulation process, and carries out 6 months certainly in temperature is 15 DEG C of environment
So fermentation, you can obtain finished product.
Embodiment 3
A kind of fresh chilli sauce, is made up of each component of following parts by weight：Towards 45 parts of day pimiento, raw 18 parts of salt, garlic 18
Part, 12 parts of more than 56 degree of three-flower wine, 18 parts of fermented soya bean, 8 parts of ginger.
The preparation method of the fresh chilli sauce, comprises the following steps：（1）By fresh, bright in color the court screened
Its pimiento cuts handle, cleans, drains, and is put into disintegrating apparatus and crushes, and obtains crushing capsicum；（2）It is full big by what is screened
The garlic peeling of grain, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are cleaned respectively
Drain to be put into disintegrating apparatus and crush, obtain crushing ginger and crush fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, ginger
Mixed according to above-mentioned components by weight percent, add the raw salt and three-flower wine of correspondence parts by weight, stir；（5）Take step
The mixture stirred in rapid 4, which is put into container, carries out encapsulation process, and carries out 5 months certainly in temperature is 18 DEG C of environment
So fermentation, you can obtain finished product.
The present invention using towards day pimiento, garlic, ginger, fermented soya bean, three-flower wine, raw salt as raw material, pure pollution-free food, no
Any artificial synthesized pigment and chemical preservative are added, the fresh spicy refreshing original flavor of capsicum itself is can fully ensure that, can be direct
It is edible, it is also used as the auxiliary material increase pungent of other dishes, tasty delicious food is not allowed perishable spoiled yet, eats beneficial body and is good for
Health.
Above is being set forth fresh chilli sauce of the present invention and preparation method, it is used to help understand the present invention, but this
The embodiment of invention is simultaneously not restricted to the described embodiments, it is any without departing from the change made under the principle of the invention, modify, replace
Generation, combination, simplification, should be equivalent substitute mode, are included within protection scope of the present invention.
Claims (5)
1. a kind of fresh chilli sauce, it is characterised in that be made up of each component of following parts by weight：Towards pimiento 40-50 parts of day,
Raw salt 15-20 parts, 10-15 parts of the three-flower wine that 15-20 parts, more than 56 degree of garlic, 15-20 parts of fermented soya bean, 5-10 parts of ginger.
2. fresh chilli sauce according to claim 1, it is characterised in that be made up of each component of following parts by weight：Towards day
50 parts of pimiento, raw 20 parts of salt, 15 parts of the three-flower wine that 20 parts, more than 56 degree of garlic, 20 parts of fermented soya bean, 10 parts of ginger.
3. fresh chilli sauce according to claim 1, it is characterised in that be made up of each component of following parts by weight：Towards day
40 parts of pimiento, raw 15 parts of salt, 10 parts of the three-flower wine that 10 parts, more than 56 degree of garlic, 15 parts of fermented soya bean, 5 parts of ginger.
4. fresh chilli sauce according to claim 1, it is characterised in that be made up of each component of following parts by weight：Towards day
45 parts of pimiento, raw 18 parts of salt, 12 parts of the three-flower wine that 18 parts, more than 56 degree of garlic, 18 parts of fermented soya bean, 8 parts of ginger.
5. a kind of preparation method of fresh chilli sauce, it is characterised in that comprise the following steps：
（1）By screen it is fresh, bright in color towards day pimiento cut handle, clean, drain, be put into powder in disintegrating apparatus
It is broken, obtain crushing capsicum；
（2）By the garlic peeling of the full big grain screened, clean, drain, be put into disintegrating apparatus and crush, obtain crushing big
Garlic；
（3）Ginger, fermented soya bean are cleaned respectively, drained, is put into disintegrating apparatus and crushes, obtains crushing ginger and crushes fermented soya bean；
（4）Capsicum after above-mentioned crushing, garlic, ginger are mixed according to the components by weight percent in claim 1-4, plus
Enter the raw salt and three-flower wine of correspondence parts by weight, stir；
（5）Take the mixture stirred in step 4 to be put into container and carry out encapsulation process, and in the ring that temperature is 15-20 DEG C
3-6 month spontaneous fermentations are carried out in border, you can obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254337.4A CN107302993A (en) | 2016-04-24 | 2016-04-24 | Fresh chilli sauce and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254337.4A CN107302993A (en) | 2016-04-24 | 2016-04-24 | Fresh chilli sauce and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107302993A true CN107302993A (en) | 2017-10-31 |
Family
ID=60152542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610254337.4A Pending CN107302993A (en) | 2016-04-24 | 2016-04-24 | Fresh chilli sauce and preparation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712841A (en) * | 2017-11-28 | 2018-02-23 | 贺州市杨晋记豆豉有限公司 | A kind of spicy fermented black bean 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 |
| CN108523089A (en) * | 2018-03-03 | 2018-09-14 | 青岛德盛恒信食品有限公司 | Thick chilli sauce and preparation method thereof |
| 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 |
| CN110800987A (en) * | 2019-07-22 | 2020-02-18 | 重庆饭遭殃食品有限公司 | Processing and preparation method of chili sauce |
| CN111264831A (en) * | 2020-03-20 | 2020-06-12 | 余德华 | Healthy and delicious chili 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 |
-
2016
- 2016-04-24 CN CN201610254337.4A patent/CN107302993A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 姚明华等: "《辣椒高产栽培与加工技术》", 31 January 2007, 湖北科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712841A (en) * | 2017-11-28 | 2018-02-23 | 贺州市杨晋记豆豉有限公司 | A kind of spicy fermented black bean 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 |
| CN108523089A (en) * | 2018-03-03 | 2018-09-14 | 青岛德盛恒信食品有限公司 | Thick chilli sauce and preparation method thereof |
| 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 |
| CN110800987A (en) * | 2019-07-22 | 2020-02-18 | 重庆饭遭殃食品有限公司 | Processing and preparation method of chili sauce |
| CN111264831A (en) * | 2020-03-20 | 2020-06-12 | 余德华 | Healthy and delicious chili 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 |
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Application publication date: 20171031 |