CN110810811A - Pickled vegetable sweet chili sauce and preparation method thereof - Google Patents
Pickled vegetable sweet chili sauce and preparation method thereof Download PDFInfo
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- CN110810811A CN110810811A CN201911117479.6A CN201911117479A CN110810811A CN 110810811 A CN110810811 A CN 110810811A CN 201911117479 A CN201911117479 A CN 201911117479A CN 110810811 A CN110810811 A CN 110810811A
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pickled sweet chili sauce and a preparation method thereof. The pickled vegetable sweet chili sauce has no additive, and the pickled vegetable has long shelf life without adding preservative, so that the chili sauce prepared from the pickled vegetable has long shelf life, is green and pollution-free, and has unique taste and nutrition.
Description
Technical Field
The invention relates to chili sauce, in particular to a preparation method of pickled vegetable sweet chili sauce.
Background
The chili sauce is a common side dish on a table of Chinese people, is deeply loved by the Chinese people, and is an ancient name for pickled vegetables which are fermented for long-term storage. Generally, as long as the vegetables or fruits rich in fiber can be made into pickles; such as cabbage, Chinese cabbage, carrot, white radish, garlic, green onion, cucumber, onion, Korean vegetable, etc. The pickled vegetables have special flavor after being pickled and seasoned, a plurality of people can eat the pickled vegetables as common side dishes, the pickled vegetables and the chili sauce are combined to provide a unique flavor, the quality guarantee period is long, the pickled vegetables are green and healthy, and chemical agents such as preservatives are not required to be added.
Disclosure of Invention
The invention provides a pickled vegetable sweet chili sauce and a preparation method thereof.
The first technical scheme adopted by the invention is as follows:
a sauerkraut sweet chili sauce comprises sauerkraut, red oil, sweet pepper, Bulbus Allii Cepae, semen Arachidis Hypogaeae, rhizoma Zingiberis recens powder, oyster sauce, chicken essence, chicken meat, starch, sweet flour paste, rice wine, Mel, and cooking wine.
Preferably, the raw material components comprise, by weight, 25-65 parts of pickled vegetables, 20-25 parts of red oil, 10-15 parts of sweet peppers, onions, 8-15 parts of peanuts, 5-10 parts of bruised gingers, 3-8 parts of oyster sauce, 2-8 parts of chicken essence, 30-45 parts of chicken meat, 10-15 parts of raw meal, 10-20 parts of sweet flour paste, 5-15 parts of rice husks and 6-8 parts of cooking wine.
Preferably, the composition comprises the following principle components in parts by weight: 40 parts of pickled vegetables, 22 parts of red oil, 12 parts of onions, 10 parts of peanuts, 8 parts of bruised ginger, 5 parts of oyster sauce, 4 parts of chicken essence, 25 parts of chicken, 12 parts of raw flour, 15 parts of sweet fermented flour paste, 10 parts of rice groove and 7 parts of cooking wine.
The raw materials are as follows: the kimchi is named in ancient times, and is fermented vegetables for long-term storage. Generally, as long as the vegetables or fruits rich in fiber can be made into pickles; such as cabbage, Chinese cabbage, carrot, white radish, garlic, green onion, cucumber, onion, Korean vegetable, etc. After being pickled and seasoned, vegetables have special flavor, and many people can eat the vegetables as common side dishes. Therefore, modern people still make pickles in living environment where food materials are available without worry.
The shadow of pickle exists all over the world, and the flavor of the pickle also varies from one place to another, wherein Fuling hot pickled mustard tuber, French pickled cucumber and German sweet pickled cabbage are called three major pickles in the world. The prepared sauerkraut is rich in lactobacillus, and can promote digestion. But there is a certain rule for making kimchi.
The pickle is mainly prepared by fermenting lactic acid bacteria to generate a large amount of lactic acid rather than inhibiting spoilage microorganisms by the osmotic pressure of salt. The pickled vegetables are pickled with low-concentration salt water or a small amount of salt to obtain various fresh and tender vegetables, and then fermented by lactic acid bacteria to obtain a pickled product with sour taste. The salt content in sauerkraut is 2-4%, and is a low-salt food.
The second technical scheme adopted by the invention is as follows:
the preparation method of the pickle sweet chili sauce is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: heating red oil to 150-200 deg.C, slicing Bulbus Allii Cepae, frying in red oil for 2-4 min,
step two: dicing chicken, adding ginger powder and cooking wine, stirring, and pickling for 1-2 hr
Step three: mixing raw meal and water in a ratio of 1: 2, mixing and stirring into slurry, and putting the pickled chicken into the slurry to be coated with the slurry;
step four: when the temperature of the red oil is cooled to 140 ℃ below 100 ℃, chicken is put into the red oil and kept for frying for 10-15 minutes to prepare the diced chicken red oil, and then the heating is stopped.
Step five: grinding semen Arachidis Hypogaeae, parching at 70-90 deg.C for 8-10 min,
step six: cutting sauerkraut and Capsici fructus, mixing, adding the above chopped semen Arachidis Hypogaeae, oil-depleted chicken essence, sweet flour paste, and rice groove, and stirring to obtain flavoring paste;
step seven: adding flavoring sauce when the diced chicken red oil is cooled to 80-100 deg.C, and stirring
Preferably, the red oil is spicy red oil
Preferably, the oil temperature is added to 180 degrees in step one and fried for 3 minutes.
Preferably, the pickling in the second step is carried out for 1.5 hours.
Preferably, the oil temperature is cooled to 120 ℃ in the fourth step, and the oil is fried for 12 minutes.
Preferably, in the fifth step, the stir-frying is carried out for 9 minutes at the temperature of 80 ℃.
Preferably, in the sixth step, the sauce is added when the diced chicken red oil is cooled to 90 ℃.
Compared with the prior art, the invention has the beneficial effects that:
the pickled sweet chili sauce provided by the invention is prepared from natural materials, does not contain any additive, has a long shelf life, does not need to add a preservative and the like, and therefore, the chili sauce prepared from the pickled vegetables also has the long shelf life, is green and pollution-free, and has unique taste and nutrition.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1, a kimchi sweet pepper paste comprising kimchi, red oil, sweet pepper, onion, peanut, bruised ginger, oyster sauce, chicken essence, chicken meat, raw flour, sweet fermented flour paste, rice grains, honey, and cooking wine.
Preferably, the raw material components comprise, by weight, 25-65 parts of pickled vegetables, 20-25 parts of red oil, 10-15 parts of sweet peppers, onions, 8-15 parts of peanuts, 5-10 parts of bruised gingers, 3-8 parts of oyster sauce, 2-8 parts of chicken essence, 30-45 parts of chicken meat, 10-15 parts of raw meal, 10-20 parts of sweet flour paste, 5-15 parts of rice husks and 6-8 parts of cooking wine.
Preferably, the composition comprises the following principle components in parts by weight: 40 parts of pickled vegetables, 22 parts of red oil, 12 parts of onions, 10 parts of peanuts, 8 parts of bruised ginger, 5 parts of oyster sauce, 4 parts of chicken essence, 25 parts of chicken, 12 parts of raw flour, 15 parts of sweet fermented flour paste, 10 parts of rice groove and 7 parts of cooking wine.
The raw materials are as follows: the kimchi is named in ancient times, and is fermented vegetables for long-term storage. Generally, as long as the vegetables or fruits rich in fiber can be made into pickles; such as cabbage, Chinese cabbage, carrot, white radish, garlic, green onion, cucumber, onion, Korean vegetable, etc. After being pickled and seasoned, vegetables have special flavor, and many people can eat the vegetables as common side dishes. Therefore, modern people still make pickles in living environment where food materials are available without worry.
The shadow of pickle exists all over the world, and the flavor of the pickle also varies from one place to another, wherein Fuling hot pickled mustard tuber, French pickled cucumber and German sweet pickled cabbage are called three major pickles in the world. The prepared sauerkraut is rich in lactobacillus, and can promote digestion. However, there are certain rules for making kimchi, such as not being able to catch raw water or oil, or being easily rotten, etc. If the pickled vegetable is eaten by mistake and polluted, the stomach is easy to be pulled or the food is poisoned.
The pickle is mainly prepared by fermenting lactic acid bacteria to generate a large amount of lactic acid rather than inhibiting spoilage microorganisms by the osmotic pressure of salt. The pickled vegetables are pickled with low-concentration salt water or a small amount of salt to obtain various fresh and tender vegetables, and then fermented by lactic acid bacteria to obtain a pickled product with sour taste. The salt content in sauerkraut is 2-4%, and is a low-salt food.
Embodiment 2, the preparation method of the above kimchi sweet pepper paste comprises the following steps:
the method comprises the following steps: heating red oil to 150-200 deg.C, slicing Bulbus Allii Cepae, frying in red oil for 2-4 min,
step two: dicing chicken, adding ginger powder and cooking wine, stirring, and pickling for 1-2 hr
Step three: mixing raw meal and water in a ratio of 1: 2, mixing and stirring into slurry, and putting the pickled chicken into the slurry to be coated with the slurry;
step four: when the temperature of the red oil is cooled to 140 ℃ below 100 ℃, chicken is put into the red oil and kept for frying for 10-15 minutes to prepare the diced chicken red oil, and then the heating is stopped.
Step five: grinding semen Arachidis Hypogaeae, parching at 70-90 deg.C for 8-10 min,
step six: cutting sauerkraut and Capsici fructus, mixing, adding the above chopped semen Arachidis Hypogaeae, oil-depleted chicken essence, sweet flour paste, and rice groove, and stirring to obtain flavoring paste;
step seven: adding flavoring sauce when the diced chicken red oil is cooled to 80-100 deg.C, and stirring
In the examples: the red oil is spicy red oil
In the first step of the example, the oil temperature was increased to 180 degrees and fried for 3 minutes.
In the examples: and pickling for 1.5 hours in the second step.
In the examples: and step four, cooling the oil temperature to 120 ℃, and frying for 12 minutes.
In the examples: and step five, frying for 9 minutes at the temperature of 80 ℃.
In the examples: and in the sixth step, adding the seasoning sauce when the diced chicken red oil is cooled to 90 ℃.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and equivalent substitutions or changes according to the technical solution and the inventive concept of the present invention should be covered by the scope of the present invention.
Claims (10)
1. A pickled vegetable sweet chili sauce is characterized in that: the sauerkraut chili sauce comprises sauerkraut, red oil, sweet pepper, onion, peanut, bruised ginger, oyster sauce, chicken essence, chicken meat, starch, sweet flour paste, rice wine lees, honey and cooking wine.
2. The kimchi sweet pepper paste according to claim 1, wherein: the raw material components comprise, by weight, 25-65 parts of pickled vegetables, 20-25 parts of red oil, sweet pepper, 10-15 parts of onions, 8-15 parts of peanuts, 5-10 parts of bruised gingers, 3-8 parts of oyster sauce, 2-8 parts of chicken essence, 30-45 parts of chicken meat, 10-15 parts of raw meal, 10-20 parts of sweet flour paste, 5-15 parts of rice groove and 6-8 parts of cooking wine.
3. The kimchi sweet pepper paste according to claim 2, wherein: the material comprises the following principle components in parts by weight: 40 parts of pickled vegetables, 22 parts of red oil, 12 parts of onions, 10 parts of peanuts, 8 parts of bruised ginger, 5 parts of oyster sauce, 4 parts of chicken essence, 25 parts of chicken, 12 parts of raw flour, 15 parts of sweet fermented flour paste, 10 parts of rice groove and 7 parts of cooking wine.
4. The method for preparing kimchi sweet pepper paste according to claim 3, wherein: the method comprises the following steps:
the method comprises the following steps: heating red oil to 150-200 deg.C, slicing Bulbus Allii Cepae, frying in red oil for 2-4 min,
step two: dicing chicken, adding ginger powder and cooking wine, stirring, and pickling for 1-2 hr
Step three: mixing raw meal and water in a ratio of 1: 2, mixing and stirring into slurry, and putting the pickled chicken into the slurry to be coated with the slurry;
step four: when the temperature of the red oil is cooled to 140 ℃ below 100 ℃, putting the chicken into the red oil, frying for 10-15 minutes while maintaining the temperature of the oil to prepare diced chicken red oil, and then stopping heating;
step five: grinding semen Arachidis Hypogaeae, and parching at 70-90 deg.C for 8-10 min;
step six: cutting sauerkraut and Capsici fructus, mixing, adding the above chopped semen Arachidis Hypogaeae, oil-depleted chicken essence, sweet flour paste, and rice groove, and stirring to obtain flavoring paste;
step seven: adding flavoring sauce when the diced chicken red oil is cooled to 80-100 deg.C, and stirring.
5. The method for preparing kimchi sweet pepper paste according to claim 4, wherein: the red oil is spicy red oil.
6. The method for preparing kimchi sweet pepper paste according to claim 4, wherein: in the first step, the oil temperature is increased to 180 ℃ and the mixture is fried for 3 minutes.
7. The method for preparing kimchi sweet pepper paste according to claim 4, wherein: and pickling for 1.5 hours in the second step.
8. The method for preparing kimchi sweet pepper paste according to claim 4, wherein: and step four, cooling the oil temperature to 120 ℃, and frying for 12 minutes.
9. The method for preparing kimchi sweet pepper paste according to claim 4, wherein: and step five, frying for 9 minutes at the temperature of 80 ℃.
10. The method for preparing kimchi sweet pepper paste according to claim 4, wherein: and in the sixth step, adding the seasoning sauce when the diced chicken red oil is cooled to 90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911117479.6A CN110810811A (en) | 2019-11-15 | 2019-11-15 | Pickled vegetable sweet chili sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911117479.6A CN110810811A (en) | 2019-11-15 | 2019-11-15 | Pickled vegetable sweet chili sauce and preparation method thereof |
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| CN110810811A true CN110810811A (en) | 2020-02-21 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170872A (en) * | 2021-05-20 | 2021-07-27 | 四川工商职业技术学院 | Preparation method of composite pickle flavor stimulating material |
| CN113841875A (en) * | 2021-10-09 | 2021-12-28 | 河北农业大学 | Chili combined chili sauce and preparation method thereof |
-
2019
- 2019-11-15 CN CN201911117479.6A patent/CN110810811A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170872A (en) * | 2021-05-20 | 2021-07-27 | 四川工商职业技术学院 | Preparation method of composite pickle flavor stimulating material |
| CN113841875A (en) * | 2021-10-09 | 2021-12-28 | 河北农业大学 | Chili combined chili sauce and preparation method thereof |
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Application publication date: 20200221 |