CN107865385A - A kind of sweet and sour thick chilli sauce and preparation method thereof - Google Patents
A kind of sweet and sour thick chilli sauce and preparation method thereof Download PDFInfo
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- CN107865385A CN107865385A CN201711293448.7A CN201711293448A CN107865385A CN 107865385 A CN107865385 A CN 107865385A CN 201711293448 A CN201711293448 A CN 201711293448A CN 107865385 A CN107865385 A CN 107865385A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
A kind of sweet and sour thick chilli sauce of the present invention and preparation method thereof, is made up of the raw material of following mass fraction, fresh 50 100 parts of capsicum, 8 10 parts of garlic rice, 23 parts of Zanthoxylum essential oil, 13 parts of light soy sauce, 23 parts of dietary fibre, 10 15 parts of salt, 37 parts of chickens' extract, 12 parts of five-spice powder, 18 37 parts of vegetable oil, 5 10 parts of white granulated sugar, 25 parts of maltose, 25 parts of catsup, 10 20 parts of mature vinegar, 12 parts of cooking wine, 12 parts of ginger.A kind of sweet and sour thick chilli sauce of the present invention and preparation method thereof, the thick chilli sauce is in good taste, containing dietary fibre and maltose, is beneficial to the health of human body, can be directly used in the dish such as Hot and Sour Rice Noodles, Fried carp with sweet and sour sauce, applied widely；Its preparation method has simple production process, rationally, can effectively lift the mouthfeels of food materials, the characteristics of being easy to industrial application.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of sweet and sour thick chilli sauce and preparation method thereof.
Background technology
Dietary fibre is " vegetalitas compound can not generally be decomposed by human digestive enzymes ".It is so fine in general
Dimension is not absorbed and excreted by human body, and the effect of dietary fibre is very big.Dietary fibre includes being present in water fruits and vegetables, paddy
Cellulose, pectin, oligosaccharides, lignin and colloid in the foods such as class etc., play the role of important to health.
Maltose be by the grains such as corn, barley, wheat, grain or maize it is fermented saccharification and made of food.It is also
Traditional Chinese medicine simply, nature and flavor are sweet, warm, returns spleen, stomach, lung channel, and clinic is mainly used to invigorate the spleen and benefit qi, relieving spasm to stop pain, moistens the lung and relieve the cough, and controls
Deficiency of spleen-QI and stomach-QI, deficiency-cold in middle-JIAO, chronic cough of deficiency lung, shortness of breath asthma etc. are treated, all has application in multiple classical prescriptions.Other maltose also has one
Fixed reproducibility, can have larger osmotic pressure with anti-oxidant, can in inhibitory preparation microorganism growth and breeding.
At this stage, the conventional perfumes such as Chinese prickly ash, tsaoko are simply added in traditional thick chilli sauce, the taste of most products is single,
Not too big breakthrough.Traditional chili sauce also simply only adds pungent in edible, and the scope of application is small.
The content of the invention
First purpose of the present invention is, in place of overcome the deficiencies in the prior art, there is provided a kind of sweet and sour thick chilli sauce, mouthfeel
It is good, containing dietary fibre and maltose, it is beneficial to the health of human body, can be directly used in the dish such as Hot and Sour Rice Noodles, Fried carp with sweet and sour sauce, is applicable
It is in extensive range.
Second object of the present invention is, there is provided the preparation method of above-mentioned sweet and sour thick chilli sauce, this method have production work
Skill is simple, rationally, can effectively lift the mouthfeel of food materials, the characteristics of being easy to industrial application.
A kind of sweet and sour thick chilli sauce of the present invention, is made up of the raw material of following mass fraction, fresh capsicum 50-100 parts, garlic
Rice 8-10 parts, Zanthoxylum essential oil 2-3 parts, light soy sauce 1-3 parts, dietary fibre 2-3 parts, salt 10-15 parts, chickens' extract 3-7 parts, five-spice powder 1-2
Part, vegetable oil 18-37 parts, white granulated sugar 5-10 parts, maltose 2-5 parts, catsup 2-5 parts, mature vinegar 10-20 parts, cooking wine 1-2 parts, life
Ginger 1-2 parts.
Further, 62.5 parts of described fresh capsicum, 8.5 parts of garlic rice, 2.25 parts of Zanthoxylum essential oil, 1.5 parts of light soy sauce, dietary fibre
2.25 parts, 11.25 parts of salt, 4 parts of chickens' extract, 1.25 parts of five-spice powder, 22.75 parts of vegetable oil, 6.25 parts of white granulated sugar, maltose 2.75
Part, 2.75 parts of catsup, 12.5 parts of mature vinegar, 1.25 parts of cooking wine, 1.25 parts of ginger.
A kind of preparation method of sweet and sour thick chilli sauce of the present invention, this method comprise the following steps that：
（1）Go handle to remove the gred fresh capsicum first, then cleaned, drained with clear water, then garlic rice is cleaned with clear water, drain, will handle
The broken stirring of fresh capsicum and garlic rice afterwards, after adding light soy sauce and dietary fibre, is mixed evenly；
（2）The mixture of fresh capsicum, garlic and light soy sauce is stored in a sealed tube body, then add Zanthoxylum essential oil, salt, chickens' extract and
Five-spice powder, it is well mixed；
（3）The raw material in sealed shell of tank is heated by steam, stops adding when temperature is heated to 90-100 °, after 3-5 minutes
Heat, the raw material in sealed shell of tank is cooled by using liquid nitrogen, semi-finished product sauce is made；
（4）Vegetable oil is heated to 200 ° using very hot oven, adds catsup stir-frying, is fried when catsup to during glow, adds chopping
Ginger, slightly fry, then add white granulated sugar, maltose, mature vinegar, cooking wine and appropriate clear water, boil to white granulated sugar and maltose and melt completely
Change, sweet and sour juice is made；
（5）The sweet and sour juice obtained by step 4 will be added by semi-finished product sauce made from steps 1 and 2 and 3 after past water process,
It can be discharged after well mixed.
A kind of sweet and sour thick chilli sauce of the present invention and preparation method thereof, the thick chilli sauce is in good taste, containing dietary fibre and
Maltose, it is beneficial to the health of human body, can be directly used in the dish such as Hot and Sour Rice Noodles, Fried carp with sweet and sour sauce, it is applied widely；Its preparation side
Method has simple production process, rationally, can effectively lift the mouthfeels of food materials, the characteristics of being easy to industrial application.
Embodiment
Embodiment 1
A kind of sweet and sour thick chilli sauce of the present invention, is made up of the raw material of following mass fraction, fresh 62.5 parts of capsicum, garlic rice 8.5
Part, 2.25 parts of Zanthoxylum essential oil, 1.5 parts of light soy sauce, 2.25 parts of dietary fibre, 11.25 parts of salt, 4 parts of chickens' extract, 1.25 parts of five-spice powder, plant
22.75 parts of thing oil, 6.25 parts of white granulated sugar, 2.75 parts of maltose, 2.75 parts of catsup, 12.5 parts of mature vinegar, 1.25 parts of cooking wine, ginger
1.25 part.
A kind of preparation method of sweet and sour thick chilli sauce of the present invention includes following steps：
（1）Go handle to remove the gred 62.5 parts of fresh capsicums first, cleaned, drained with clear water, then 8.5 portions of garlic rice are cleaned with clear water, drain,
By the fresh capsicum after processing and the broken stirring of garlic rice, after adding 1.5 portions of light soy sauce and 2.25 parts of dietary fibres, it is mixed evenly；
（2）The mixture of fresh capsicum, garlic and light soy sauce is stored in a sealed tube body, adds 2.25 parts of Zanthoxylum essential oils, 11.25 portions of foods
Salt, 4 portions of chickens' extracts and 1.25 parts of five-spice powders, it is well mixed；
（3）The raw material in sealed shell of tank is heated by steam, stops adding when temperature is heated to 95-100 °, after 3-5 minutes
Heat, cooling processing is carried out to the raw material in sealed shell of tank using liquid nitrogen, semi-finished product sauce is made into.The cooling rate of liquid nitrogen is fast, energy
The fiber of raw material is become fragile, increase mouthfeel；
（4）22.75 parts of vegetable oil are heated to 200 ° using very hot oven, 2.75 parts of catsup stir-frying is added, treats that catsup is fried to red
When bright, add 1.25 portions of gingers of chopping, slightly fry, then add 6.25 portions of white granulated sugars, 2.75 portions of maltoses, 12.5 portions of mature vinegar,
1.25 portions of cooking wine and appropriate pure water, boil to white granulated sugar and maltose and melt completely, and sweet and sour juice is made；
（5）After will be by the way that semi-finished product sauce goes water process by filter plants such as filter screens made from steps 1 and 2 and 3, step 4 institute be added
Obtained sweet and sour juice, can discharge after stirring.
Embodiment 2
A kind of sweet and sour thick chilli sauce of the present invention, is made up of the raw material of following mass fraction, fresh 87.5 parts of capsicum, garlic rice 9.5
Part, 2.75 parts of Zanthoxylum essential oil, 2.5 parts of light soy sauce, 2.75 parts of dietary fibre, 13.75 parts of salt, 6 parts of chickens' extract, 1.75 parts of five-spice powder, plant
32.25 parts of thing oil, 8.75 parts of white granulated sugar, 4.25 parts of maltose, 4.25 parts of catsup, 16 parts of mature vinegar, 1.75 parts of cooking wine, ginger 1.75
Part.
A kind of preparation method of sweet and sour thick chilli sauce of the present invention includes following steps：
（1）Go handle to remove the gred 87.5 parts of fresh capsicums first, cleaned, drained with clear water, then 9.5 portions of garlic rice are cleaned with clear water, drain,
By the fresh capsicum after processing and the broken stirring of garlic rice, after adding 2.5 portions of light soy sauce and 2.75 parts of dietary fibres, it is mixed evenly；
（2）The mixture of fresh capsicum, garlic and light soy sauce is stored in a sealed tube body, adds 2.75 parts of Zanthoxylum essential oils, 13.75 portions of foods
Salt, 6 portions of chickens' extracts and 1.75 parts of five-spice powders, it is well mixed；
（3）The raw material in sealed shell of tank is heated by steam, stops adding when temperature is heated to 95-100 °, after 3-5 minutes
Heat, cooling processing is carried out to the raw material in sealed shell of tank using liquid nitrogen, semi-finished product sauce is made into.The cooling rate of liquid nitrogen is fast, energy
The fiber of raw material is become fragile, increase mouthfeel；
（4）32.25 parts of vegetable oil are heated to 200 ° using very hot oven, 4.25 parts of catsup stir-frying is added, treats that catsup is fried to red
When bright, 1.75 portions of gingers of chopping are added, are slightly fried, then add 8.75 portions of white granulated sugars, 4.25 portions of maltoses, 16 parts of mature vinegar, 1.75
Part cooking wine and appropriate pure water, boil to white granulated sugar and maltose and melt completely, and sweet and sour juice is made；
（5）After will be by the way that semi-finished product sauce goes water process by filter plants such as filter screens made from steps 1 and 2 and 3, step 4 institute be added
Obtained sweet and sour juice, can discharge after stirring.
Finally it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than the present invention is protected
The limitation of scope is protected, although being explained with reference to preferred embodiment to the present invention, one of ordinary skill in the art should
Work as understanding, technical scheme can be modified or equivalent substitution, without departing from the reality of technical solution of the present invention
Matter and scope.
Claims (3)
- A kind of 1. sweet and sour thick chilli sauce, it is characterised in that：It is made up of the raw material of following mass fraction, fresh capsicum 50-100 parts, garlic rice 8-10 parts, Zanthoxylum essential oil 2-3 parts, light soy sauce 1-3 parts, dietary fibre 2-3 parts, salt 10-15 parts, chickens' extract 3-7 parts, five-spice powder 1-2 parts, Vegetable oil 18-37 parts, white granulated sugar 5-10 parts, maltose 2-5 parts, catsup 2-5 parts, mature vinegar 10-20 parts, cooking wine 1-2 parts, ginger 1- 2 parts.
- A kind of 2. sweet and sour thick chilli sauce according to claim 1, it is characterised in that：62.5 parts of described fresh capsicum, garlic rice 8.5 Part, 2.25 parts of Zanthoxylum essential oil, 1.5 parts of light soy sauce, 2.25 parts of dietary fibre, 11.25 parts of salt, 4 parts of chickens' extract, 1.25 parts of five-spice powder, plant 22.75 parts of thing oil, 6.25 parts of white granulated sugar, 2.75 parts of maltose, 2.75 parts of catsup, 12.5 parts of mature vinegar, 1.25 parts of cooking wine, ginger 1.25 part.
- 3. a kind of sweet and sour thick chilli sauce according to claim 1, it is characterised in that the preparation method of above-mentioned thick chilli sauce includes Following steps：（1）Go handle to remove the gred fresh capsicum first, then cleaned, drained with clear water, then garlic rice is cleaned with clear water, drain, will handle The broken stirring of fresh capsicum and garlic rice afterwards, after adding light soy sauce and dietary fibre, is mixed evenly；（2）The mixture of fresh capsicum, garlic and light soy sauce is stored in a sealed tube body, then add Zanthoxylum essential oil, salt, chickens' extract and Five-spice powder, it is well mixed；（3）The raw material in sealed shell of tank is heated by steam, stops adding when temperature is heated to 90-100 °, after 3-5 minutes Heat, the raw material in sealed shell of tank is cooled by using liquid nitrogen, semi-finished product sauce is made；（4）Vegetable oil is heated to 200 ° using very hot oven, adds catsup stir-frying, is fried when catsup to during glow, adds chopping Ginger, slightly fry, then add white granulated sugar, maltose, mature vinegar, cooking wine and appropriate clear water, boil to white granulated sugar and maltose and melt completely Change, sweet and sour juice is made；（5）The sweet and sour juice obtained by step 4 will be added by semi-finished product sauce made from steps 1 and 2 and 3 after past water process, It can be discharged after well mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711293448.7A CN107865385A (en) | 2017-12-08 | 2017-12-08 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711293448.7A CN107865385A (en) | 2017-12-08 | 2017-12-08 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
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| CN107865385A true CN107865385A (en) | 2018-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711293448.7A Pending CN107865385A (en) | 2017-12-08 | 2017-12-08 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402446A (en) * | 2018-05-30 | 2018-08-17 | 江口县厚谊科技开发有限责任公司 | A kind of flavor chilli sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558862A (en) * | 2008-04-17 | 2009-10-21 | 新疆中亚食品研发中心(有限公司) | Seasoning chili sauce |
| CN102934793A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Chilli sauce and preparation method for same |
| CN105815749A (en) * | 2016-03-30 | 2016-08-03 | *** | Instant chilli sauce and preparation method thereof |
| CN106983126A (en) * | 2016-01-20 | 2017-07-28 | 永州市瑶妹子食品有限公司 | A kind of preparation method of thick chilli sauce |
-
2017
- 2017-12-08 CN CN201711293448.7A patent/CN107865385A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558862A (en) * | 2008-04-17 | 2009-10-21 | 新疆中亚食品研发中心(有限公司) | Seasoning chili sauce |
| CN102934793A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Chilli sauce and preparation method for same |
| CN106983126A (en) * | 2016-01-20 | 2017-07-28 | 永州市瑶妹子食品有限公司 | A kind of preparation method of thick chilli sauce |
| CN105815749A (en) * | 2016-03-30 | 2016-08-03 | *** | Instant chilli sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402446A (en) * | 2018-05-30 | 2018-08-17 | 江口县厚谊科技开发有限责任公司 | A kind of flavor chilli sauce and preparation method thereof |
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Application publication date: 20180403 |