CN107616480A - A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor - Google Patents
A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor Download PDFInfo
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- CN107616480A CN107616480A CN201710761603.7A CN201710761603A CN107616480A CN 107616480 A CN107616480 A CN 107616480A CN 201710761603 A CN201710761603 A CN 201710761603A CN 107616480 A CN107616480 A CN 107616480A
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- chilli sauce
- thick chilli
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- effectively retained
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Abstract
The invention discloses a kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, comprise the following steps：Salt, water are mixed evenly, cluster bean is added and is sent into kneader, in 75 85 DEG C of curings of temperature, is sent into grinder and grinds, vacuum drying, crush, add bell pepper, cherry green pepper, water and be well mixed, in 60 70 DEG C of insulations of temperature, cooling, filter, grinding, obtain abrasive；Zanthoxylum essential oil is sent into oil cauldron, slow fire heats, and adds Chinese prickly ash, capital green onion, anise stir-frying to green onion perfume is gone out, adds abrasive and continue to stir-fry, cool, addition peanut, agaric continue to stir-fry, and packaging sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.The present invention can effectively ensure that the real flavor of capsicum, and taste is fresh peppery pure, and technique is simple, is easy to practical operation.
Description
Technical field
The present invention relates to thick chilli sauce technical field, more particularly to a kind of preparation for the thick chilli sauce for being effectively retained capsicum flavor
Technique.
Background technology
Thick chilli sauce is the conventional flavouring of Steamed Fish Head with Diced Hot Red Peppers, and thick chilli sauce makes of all shapes and colors, and people from Hunan is by capsicum, Chinese prickly ash, big
Garlic develops simultaneously, and calls its " spicy "；Capsicum is minced, salted down in sealing altar, peppery middle band is salty, calls its " salty peppery "；After capsicum is pulverized, add
Garlic seed, fragrant fermented soya beans, salted or other wise, steep into tea oil, and fragrance is strong, call its " oil is peppery ".General thick chilli sauce can not ensure the real flavor of capsicum, capsicum
It is spoiled serious, influence mouthfeel, it would be highly desirable to solve.
The content of the invention
The present invention proposes a kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, and the present invention can effectively ensure that
The real flavor of capsicum, taste is fresh peppery pure, and technique is simple, is easy to practical operation.
The present invention proposes a kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, comprises the following steps：
S1, salt, water is mixed evenly, adds cluster bean and be sent into kneader, in 75-85 DEG C of curing of temperature, sent
Enter the interior grinding of grinder, be dried in vacuo, crush, add bell pepper, cherry green pepper, water and be well mixed, in temperature, 60-70 DEG C is incubated,
Cooling, filter, grinding, obtain abrasive；
S2, Zanthoxylum essential oil is sent into oil cauldron, slow fire heats, and adds Chinese prickly ash, capital green onion, anistree stir-frying and is ground to green onion perfume, addition is gone out
Abrasive material continues to stir-fry, cooling, and addition peanut, agaric continue to stir-fry, and packaging sterilizing obtains being effectively retained the capsicum of capsicum flavor
Sauce.
Preferably, in S1, salt, the weight ratio of cluster bean are 1-3：5-15.
Preferably, in S1, curing time 20-40min.
Preferably, in S1, in process of vacuum drying, drying time 10-20min, vacuum 20-40kPa, dry
Temperature is 70-80 DEG C.
Preferably, in S1, bell pepper, the weight ratio of cherry green pepper are 20-40：5-15.
Preferably, in S2, Zanthoxylum essential oil, Chinese prickly ash, capital green onion, anistree weight ratio are 2-4：2-4：1-5：1-3.
Preferably, in S2, peanut, the weight ratio of agaric are 1-5：1-3.
Preferably, the preparation technology of the described thick chilli sauce for being effectively retained capsicum flavor, comprises the following steps：
S1,1-3 parts salt, 40-60 part water are mixed evenly by weight, whipping temp is 60-70 DEG C, adds 5-
15 portions of cluster beans are sent into kneader, in 75-85 DEG C of curing 20-40min of temperature, are sent into grinder and are ground, be dried in vacuo 10-
20min, vacuum 20-40kPa, drying temperature are 70-80 DEG C, are crushed, add 20-40 parts bell peppers, 5-15 part cherries green pepper,
50-80 part water is well mixed, and in 60-70 DEG C of insulation 30-50s of temperature, is cooled down, is filtered, grinding, obtain abrasive；
S2,2-4 parts Zanthoxylum essential oil is sent into pot by weight, slow fire heats, and adds 2-4 parts Chinese prickly ash, 1-5 parts capital green onion, 1-3
Part anistree stir-frying adds 50-80 parts abrasive stir-frying 20-30min, cooling, adds 1-5 parts peanut, 1-3 part agarics to green onion perfume is gone out
Continue the 5-15min that stir-fries, packaging sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.
The present invention fries mode using the burning of ecosystem, is prepared with pure organically production technology, finished product pungent is strong, sauce taste is clear
Perfume (or spice), the pure flavor that capsicum is fresh, peppery, and simple in production process operation, production are remained while thick chilli sauce mouthfeel is improved
Cost is low, has higher economic benefit.Wherein in preparation process, contain mass crystallization area in cluster bean, hydrone is difficult
Penetrate into crystal region, by the way that maturation process is pre-processed and carried out to cluster bean, can destroy in cluster bean polysaccharide long-chain it
Between hydrogen bond, grinding rolls destruction cell membrane, acted on by salt, and not only particle is thin, soluble in water, and viscosity is high, can coat
On bell pepper, cherry green pepper surface, in last handling process, the real flavor of capsicum is effectively protected, and nutriment is lost in less, has
Effect increase product viscosity, coordinates other condiment, and mouthfeel is fabulous, has been sufficiently mixed sauce taste, green onion perfume, paste pungent, just the unique perfume of tool
Pungent.The present invention using bell pepper, cherry green pepper as major ingredient, be equipped with auxiliary material be processed into a kind of instant, nutrition and health care it is compound peppery
Green pepper sauce, its is hot and savory, unique flavor, long shelf-life, can be used as the sauce of cherry green pepper fish head.
Embodiment
Embodiment 1
A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, comprises the following steps：
S1, salt, water is mixed evenly, adds cluster bean and be sent into kneader, in 80 DEG C of curings of temperature, feeding is ground
Grind, be dried in vacuo in grinding machine, crush, add bell pepper, cherry green pepper, water and be well mixed, in 65 DEG C of insulations of temperature, cooling, mistake
Filter, grinding, obtains abrasive；
S2, Zanthoxylum essential oil is sent into oil cauldron, slow fire heats, and adds Chinese prickly ash, capital green onion, anistree stir-frying and is ground to green onion perfume, addition is gone out
Abrasive material continues to stir-fry, cooling, and addition peanut, agaric continue to stir-fry, and packaging sterilizing obtains being effectively retained the capsicum of capsicum flavor
Sauce.
Embodiment 2
A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, comprises the following steps：
S1,1 portion of salt, 60 parts of water are mixed evenly by weight, whipping temp is 60 DEG C, adds 15 portions of cluster beans
It is sent into kneader, in 75 DEG C of curing 40min of temperature, is sent into grinder and grinds, be dried in vacuo 10min, vacuum is
40kPa, drying temperature are 70 DEG C, are crushed, and add 40 portions of bell peppers, 5 parts of cherry greens pepper, 80 parts of water and are well mixed, in temperature 60 C
50s is incubated, is cooled down, is filtered, grinding, obtains abrasive；
S2,2 parts of Zanthoxylum essential oils are sent into pot by weight, slow fire heats, and adds 4 portions of Chinese prickly ashes, 1 part of capital green onion, 3 parts of anises and turns over
Fry to green onion perfume is gone out, add 50 parts of abrasive stir-frying 30min, cooling, add 1 portion of peanut, 3 portions of agarics continue the 5min that stir-fries, packaging
Sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.
Embodiment 3
A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, comprises the following steps：
S1,3 portions of salt, 40 parts of water are mixed evenly by weight, whipping temp is 70 DEG C, adds 5 portions of cluster beans
It is sent into kneader, in 85 DEG C of curing 20min of temperature, is sent into grinder and grinds, be dried in vacuo 20min, vacuum is
20kPa, drying temperature are 80 DEG C, are crushed, and add 20 portions of bell peppers, 15 parts of cherry greens pepper, 50 parts of water and are well mixed, in temperature 70 C
30s is incubated, is cooled down, is filtered, grinding, obtains abrasive；
S2,4 parts of Zanthoxylum essential oils are sent into pot by weight, slow fire heats, and adds 2 portions of Chinese prickly ashes, 5 parts of capital green onions, 1 part of anise and turns over
Fry to green onion perfume is gone out, add 80 parts of abrasive stir-frying 20min, cooling, add 5 portions of peanuts, 1 portion of agaric continues the 15min that stir-fries, packaging
Sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.
Embodiment 4
A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, comprises the following steps：
S1,1.5 portions of salt, 52 parts of water are mixed evenly by weight, whipping temp is 67 DEG C, adds 12 parts of Guars
Beans are sent into kneader, in 82 DEG C of curing 32min of temperature, are sent into grinder and are ground, be dried in vacuo 14min, vacuum is
32kPa, drying temperature are 76 DEG C, are crushed, and add 32 portions of bell peppers, 12 parts of cherry greens pepper, 62 parts of water are well mixed, in 64 DEG C of temperature
42s is incubated, is cooled down, is filtered, grinding, obtains abrasive；
S2,3 parts of Zanthoxylum essential oils are sent into pot by weight, slow fire heats, and adds 3 portions of Chinese prickly ashes, 3 parts of capital green onions, 2 parts of anises and turns over
Fry to green onion perfume is gone out, add 62 parts of abrasive stir-frying 26min, cooling, add 2 portions of peanuts, 2 portions of agarics continue the 12min that stir-fries, packaging
Sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (8)
1. a kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor, it is characterised in that comprise the following steps：
S1, salt, water is mixed evenly, adds cluster bean and be sent into kneader, in 75-85 DEG C of curing of temperature, feeding is ground
Grinding in grinding machine, is dried in vacuo, and crushes, and adds bell pepper, cherry green pepper, water and is well mixed, and in 60-70 DEG C of insulation of temperature, cools down,
Filtering, grinding, obtains abrasive；
S2, Zanthoxylum essential oil is sent into oil cauldron, slow fire heats, and adds Chinese prickly ash, capital green onion, anistree stir-frying to green onion perfume is gone out, adds abrasive
Continue to stir-fry, cool, addition peanut, agaric continue to stir-fry, and packaging sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.
2. the preparation technology of the thick chilli sauce according to claim 1 for being effectively retained capsicum flavor, it is characterised in that in S1
In, salt, the weight ratio of cluster bean are 1-3：5-15.
3. the preparation technology of the thick chilli sauce according to claim 1 for being effectively retained capsicum flavor, it is characterised in that in S1
In, curing time 20-40min.
4. the preparation technology of the thick chilli sauce according to claim 1 for being effectively retained capsicum flavor, it is characterised in that in S1
In, in process of vacuum drying, drying time 10-20min, vacuum 20-40kPa, drying temperature are 70-80 DEG C.
5. the preparation technology of the thick chilli sauce according to claim 1 for being effectively retained capsicum flavor, it is characterised in that in S1
In, bell pepper, the weight ratio of cherry green pepper are 20-40：5-15.
6. the preparation technology of the thick chilli sauce according to claim 1 for being effectively retained capsicum flavor, it is characterised in that in S2
In, Zanthoxylum essential oil, Chinese prickly ash, capital green onion, anistree weight ratio are 2-4：2-4：1-5：1-3.
7. the preparation technology of the thick chilli sauce according to claim 1 for being effectively retained capsicum flavor, it is characterised in that in S2
In, peanut, the weight ratio of agaric are 1-5：1-3.
8. the preparation technology of the thick chilli sauce for being effectively retained capsicum flavor according to claim any one of 1-7, its feature
It is, comprises the following steps：
S1,1-3 parts salt, 40-60 part water are mixed evenly by weight, whipping temp is 60-70 DEG C, adds 5-15 parts
Cluster bean is sent into kneader, in 75-85 DEG C of curing 20-40min of temperature, is sent into grinder and grinds, be dried in vacuo 10-
20min, vacuum 20-40kPa, drying temperature are 70-80 DEG C, are crushed, add 20-40 parts bell peppers, 5-15 part cherries green pepper,
50-80 part water is well mixed, and in 60-70 DEG C of insulation 30-50s of temperature, is cooled down, is filtered, grinding, obtain abrasive；
S2,2-4 parts Zanthoxylum essential oil is sent into pot by weight, slow fire heats, and adds 2-4 parts Chinese prickly ash, 1-5 parts capital green onion, 1-3 parts eight
Angle stir-fries to green onion perfume is gone out, and adds 50-80 parts abrasive stir-frying 20-30min, cooling, adds 1-5 parts peanut, 1-3 parts agaric continues
Stir-fry 5-15min, and packaging sterilizing obtains being effectively retained the thick chilli sauce of capsicum flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710761603.7A CN107616480A (en) | 2017-08-30 | 2017-08-30 | A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710761603.7A CN107616480A (en) | 2017-08-30 | 2017-08-30 | A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor |
Publications (1)
| Publication Number | Publication Date |
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| CN107616480A true CN107616480A (en) | 2018-01-23 |
Family
ID=61089386
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710761603.7A Withdrawn CN107616480A (en) | 2017-08-30 | 2017-08-30 | A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1367216A (en) * | 2002-03-04 | 2002-09-04 | 无锡金鑫科技有限公司 | Preparation method of high-viscosity nano guar gum |
| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN105105091A (en) * | 2015-07-28 | 2015-12-02 | 山西三合成农副产品开发有限公司 | Mashed garlic-flavored fresh chilli sauce |
| CN105266132A (en) * | 2015-11-01 | 2016-01-27 | 宁夏陇夏红清真食品股份有限公司 | Sauce with fresh lycium barbarum |
| CN105831698A (en) * | 2016-03-28 | 2016-08-10 | 倪志辉 | Wheat-flavor chili sauce and preparation method thereof |
-
2017
- 2017-08-30 CN CN201710761603.7A patent/CN107616480A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1367216A (en) * | 2002-03-04 | 2002-09-04 | 无锡金鑫科技有限公司 | Preparation method of high-viscosity nano guar gum |
| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN105105091A (en) * | 2015-07-28 | 2015-12-02 | 山西三合成农副产品开发有限公司 | Mashed garlic-flavored fresh chilli sauce |
| CN105266132A (en) * | 2015-11-01 | 2016-01-27 | 宁夏陇夏红清真食品股份有限公司 | Sauce with fresh lycium barbarum |
| CN105831698A (en) * | 2016-03-28 | 2016-08-10 | 倪志辉 | Wheat-flavor chili sauce and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180123 |
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| WW01 | Invention patent application withdrawn after publication |