CN110892983A - Preparation method of chilli sauce - Google Patents
Preparation method of chilli sauce Download PDFInfo
- Publication number
- CN110892983A CN110892983A CN201911348469.3A CN201911348469A CN110892983A CN 110892983 A CN110892983 A CN 110892983A CN 201911348469 A CN201911348469 A CN 201911348469A CN 110892983 A CN110892983 A CN 110892983A
- Authority
- CN
- China
- Prior art keywords
- stirring
- decocting
- chilli
- sauce
- fire
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000014102 seafood Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of chilli sauce, which comprises the following steps: 1) preparing materials; 2) mixing, stirring and standing; 3) heating the chicken oil; 4) stirring and decocting; 5) and (5) continuing decocting. The invention belongs to the technical field of sauce food, and particularly provides a chili sauce which is fine and smooth in taste, mellow in taste, rich in nutrition, capable of regulating appetite, removing greasiness and helping digestion, capable of producing unique taste, capable of meeting the taste requirements of most consumers and capable of bringing people to endless aftertaste.
Description
Technical Field
The invention belongs to the technical field of sauce food, and particularly relates to a preparation method of a chilli sauce.
Background
In recent years, sauce foods are favorite condiments of people, many people like to fry dishes, prepare pot bottoms and put hot sauces at the same time, so that the dishes made by the hot sauces are delicious and delicious, the flavor of hot sauces is very irritating to taste buds of people, most hot sauces are added with seasonings containing alcohol in the cooking process, but the foods containing alcohol in Islam diet and with the alcohol concentration of more than 1 percent cannot be eaten, so that many Muslim food making enterprises cannot well perform the treatments of freshness improvement, peculiar smell removal and the like on the hot sauces when making the hot sauces.
Disclosure of Invention
In order to solve the existing problems, the invention provides the chili sauce which has fine and smooth taste, mellow taste, rich nutrition, appetite conditioning, greasiness relieving and digestion promoting effects, can produce unique taste, can meet the taste requirements of most consumers and can lead people to have endless aftertaste.
The technical scheme adopted by the invention is as follows: a preparation method of chilli sauce comprises the following steps:
1) preparing materials: preparing 10000 parts of special chilli powder 7500-;
2) mixing, stirring and standing: selecting special chilli powder, thirteen spice powder, salt and barreled mineral water, mixing and stirring uniformly, and standing for 30 minutes;
3) heating the chicken oil: taking out the pot, adding the chicken oil, and waiting for the oil temperature to rise and the oil quality to become thin;
4) stirring and decocting: placing the well-placed special chilli powder into a pot, stirring and decocting, uniformly stirring clockwise, then reducing the fire, adding a small amount of chicken oil after the chilli becomes thick, regulating the fire to be larger, uniformly stirring clockwise, regulating the fire to be smaller, and continuously stirring and decocting clockwise;
5) continuously boiling: continuously decocting while stirring to prevent sticking, decocting with strong fire to color, adding monosodium glutamate and seafood sauce, stirring, and opening with strong fire.
Further, the standing time in the step 2) is 30 minutes in winter and 10 minutes in summer.
Further, twice chicken fat is added in the boiling process in the step 4).
By adopting the scheme, the invention has the following beneficial effects: the preparation method of the chilli sauce is rich in nutrition and has important medicinal value, when people have no fragrance and have reduced meal, the appetite can be improved and the meal can be increased by putting some chilli sauce in the dish, the chilli sauce has stimulation effect on the oral cavity and the stomach and intestine, the gastrointestinal peristalsis can be enhanced, the secretion of digestive juice is promoted, the appetite is improved, the abnormal fermentation in the intestine can be inhibited, the gas accumulated in the digestive tract is removed, and the chilli sauce is properly eaten, so that the preparation method is also beneficial to preventing rheumatism and frostbite for people in a humid place.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The technical scheme adopted by the invention is as follows: a preparation method of chilli sauce comprises the following steps:
1) preparing materials: preparing special chilli powder, thirteen spice powder, salt, tin-free Sanaisi monosodium glutamate, Haitian seafood sauce, chicken oil and barreled mineral water for later use;
2) mixing, stirring and standing: selecting special chilli powder, thirteen spice powder, salt and barreled mineral water, mixing and stirring uniformly, and standing for 30 minutes;
3) heating the chicken oil: taking out the pot, adding the chicken oil, and waiting for the oil temperature to rise and the oil quality to become thin;
4) stirring and decocting: placing the well-placed special chilli powder into a pot, stirring and decocting, uniformly stirring clockwise, then reducing the fire, adding a small amount of chicken oil after the chilli becomes thick, regulating the fire to be larger, uniformly stirring clockwise, regulating the fire to be smaller, and continuously stirring and decocting clockwise;
5) continuously boiling: continuously decocting while stirring to prevent sticking, decocting with strong fire to color, adding monosodium glutamate and seafood sauce, stirring, and opening with strong fire.
Further, the standing time in the step 2) is 30 minutes in winter and 10 minutes in summer.
Further, twice chicken fat is added in the boiling process in the step 4).
The chilli sauce of the invention is not only rich in nutrition, but also easy to digest and absorb, can be used as a dish, is an important condiment, has special health care function, and has unique color, fragrance and taste, so that the chilli sauce becomes a popular seasoning. With the improvement of the living standard of people, the requirements of people on the quality, the flavor and the nutrition and health care functions of the chilli sauce products are increasingly improved.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (3)
1. The preparation method of the chilli sauce is characterized by comprising the following steps:
1) preparing materials: preparing 10000 parts of special chilli powder 7500-;
2) mixing, stirring and standing: selecting special chilli powder, thirteen spice powder, salt and barreled mineral water, mixing and stirring uniformly, and standing for 30 minutes;
3) heating the chicken oil: taking out the pot, adding the chicken oil, and waiting for the oil temperature to rise and the oil quality to become thin;
4) stirring and decocting: placing the well-placed special chilli powder into a pot, stirring and decocting, uniformly stirring clockwise, then reducing the fire, adding a small amount of chicken oil after the chilli becomes thick, regulating the fire to be larger, uniformly stirring clockwise, regulating the fire to be smaller, and continuously stirring and decocting clockwise;
5) continuously boiling: continuously decocting while stirring to prevent sticking, decocting with strong fire to color, adding monosodium glutamate and seafood sauce, stirring, and opening with strong fire.
2. The method for preparing a chili sauce according to claim 1, wherein the standing time in the step 2) is 30 minutes in winter and 10 minutes in summer.
3. The method for preparing chilli sauce according to claim 1, wherein the chicken oil is added twice in the boiling process in the step 4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911348469.3A CN110892983A (en) | 2019-12-24 | 2019-12-24 | Preparation method of chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911348469.3A CN110892983A (en) | 2019-12-24 | 2019-12-24 | Preparation method of chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110892983A true CN110892983A (en) | 2020-03-20 |
Family
ID=69789422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911348469.3A Pending CN110892983A (en) | 2019-12-24 | 2019-12-24 | Preparation method of chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110892983A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
| CN105028708A (en) * | 2015-08-14 | 2015-11-11 | 四川五斗米食品开发有限公司 | Preparation method of pepper flavoring oil |
| CN105077197A (en) * | 2015-09-08 | 2015-11-25 | 岭南师范学院 | Prawn-oyster hot and spicy sauce and preparation method thereof |
| CN107467610A (en) * | 2017-08-18 | 2017-12-15 | 道真自治县辣翻天食品有限公司 | A kind of hot pepper flouring |
-
2019
- 2019-12-24 CN CN201911348469.3A patent/CN110892983A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
| CN105028708A (en) * | 2015-08-14 | 2015-11-11 | 四川五斗米食品开发有限公司 | Preparation method of pepper flavoring oil |
| CN105077197A (en) * | 2015-09-08 | 2015-11-25 | 岭南师范学院 | Prawn-oyster hot and spicy sauce and preparation method thereof |
| CN107467610A (en) * | 2017-08-18 | 2017-12-15 | 道真自治县辣翻天食品有限公司 | A kind of hot pepper flouring |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| KR20140100657A (en) | DDUGBOGGI sauce using traditional soy sauce and production method thereof | |
| CN106820061A (en) | One kind culinary art cooking wine and preparation method thereof | |
| CN103229990A (en) | Lamium barbatum spicy sauce and preparation method thereof | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR102144299B1 (en) | Stir-fried rice cake sauce and manufacturing method thereof | |
| KR101002766B1 (en) | The process of manufacture doenjang sauce and doenjang sauce | |
| CN105249180A (en) | Baking method of ground kettle crayfish pancakes | |
| CN104799184A (en) | Production method of orzo | |
| CN101167584B (en) | Globefish concentrated soup wing and making method thereof | |
| CN108464485A (en) | A kind of preparation method for the oyster sauce that reduces internal heat | |
| CN110892983A (en) | Preparation method of chilli sauce | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| CN106962795A (en) | A kind of preparation method of potato pork braised in brown sauce | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN103271387A (en) | Preparation method of garlic-taste scorpion and crab | |
| KR101204103B1 (en) | Welsh chives pancake made of a dough with alkali water | |
| CN107173774B (en) | Seafood-flavor braised juice and preparation method thereof | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| KR101527642B1 (en) | The manufacturing method of shrimp sushi with tasty steak | |
| CN106036759A (en) | Formula for environment-friendly flavor enhancing and taste improving condiments for fish hot pots | |
| KR20160133203A (en) | Method for preparing chicken Jeonkol and chicken Jeonkol prepared by the method | |
| JP2006340666A (en) | Method for producing tea leaf boiled down in soy sauce, and tea leaf boiled down in soy sauce | |
| KR20230015581A (en) | Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it | |
| KR101403166B1 (en) | Method of making ssammu egg-roll and the made food thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200320 |