CN110973589A - Wine-flavored chili sauce and preparation method thereof - Google Patents
Wine-flavored chili sauce and preparation method thereof Download PDFInfo
- Publication number
- CN110973589A CN110973589A CN202010000647.XA CN202010000647A CN110973589A CN 110973589 A CN110973589 A CN 110973589A CN 202010000647 A CN202010000647 A CN 202010000647A CN 110973589 A CN110973589 A CN 110973589A
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- wine
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- flavored
- chili sauce
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 69
- 235000015067 sauces Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 31
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 235000020232 peanut Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000002245 particle Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 240000001844 Capsicum baccatum Species 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000722363 Piper Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000019617 piquancy Nutrition 0.000 abstract 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000009025 Endorphins Human genes 0.000 description 1
- 108010049140 Endorphins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a wine-flavored chilli sauce and a preparation method thereof, and relates to the technical field of chilli sauce, wherein the wine-flavored chilli sauce comprises the following raw material components: pepper, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit. Also comprises one of the following raw material components: soybeans and peanuts. The preparation method of the wine-flavored chili sauce comprises the following steps: s1, cleaning, airing and crushing hot peppers to prepare hot pepper particles; s2, cleaning soybeans or cleaning peanuts, peeling, cooking, and airing to obtain cooked soybeans or cooked peanuts; s3, mixing the chili particles, the cooked soybeans or the cooked peanuts, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit, and uniformly stirring to obtain a mixture; s4, sealing and standing the mixture for 48 hours at a constant temperature, and stirring once every 12 hours; and S5, packaging to obtain the wine-flavored chili sauce. Compared with the traditional chili sauce, the wine-flavored chili sauce provided by the invention has rich mouthfeel and mellow wine flavor, and the matching of the white spirit and the chili can keep the freshness and the piquancy of the chili.
Description
Technical Field
The invention relates to the technical field of chilli sauce, in particular to wine-flavored chilli sauce and a preparation method thereof.
Background
Capsaicin in pod pepper can stimulate brain to release endorphin, relieve pain, accelerate metabolism and keep body slim; can reduce cholesterol, low density lipoprotein, and triglyceride, promote blood circulation, and prevent heart disease and apoplexy. In addition, capsicine and crude fiber are contained in pod pepper, which can stimulate the secretion of saliva and gastric juice, strengthen spleen and stomach, promote appetite and dispel stomach cold; it also has significant effect in preventing common cold, arteriosclerosis, nyctalopia and scurvy.
The chili sauce is a sauce material prepared from chili, and is a common seasoning on a dining table. There are two kinds of products, oil production and water production, which are most suitable for Hunan. The oil is prepared from oleum Sesami and Capsici fructus, and has bright red color, and a layer of oleum Sesami floats on the oil, so it is easy to store. The water is prepared from water and Capsici fructus, and has bright red color, and Bulbus Allii, rhizoma Zingiberis recens, sugar, and salt can be stored for a long time, and the taste is delicious. However, the common chili sauce is added with more seasonings, so that the original fresh and hot taste of the chili is lost, and the taste is single.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the wine-flavored chili sauce which comprises the following raw material components: pepper, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit.
The wine-flavored chili sauce also comprises one of the following raw material components: soybeans and peanuts.
Preferably, the wine-flavored chili sauce comprises the following raw materials in parts by weight: 4500 portions of pepper 5500 portions, 350 portions of salt 450 portions, 350 portions of white granulated sugar 250 portions, 200 portions of monosodium glutamate 100 portions, 40-60 portions of chicken essence, 400 portions of sesame oil 300 portions and 550 portions of white spirit 450 portions; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 150 portions of soybeans and 350 portions of peanuts.
Further preferably, the wine-flavored chili sauce comprises the following raw material components in parts by weight: 5000 parts of hot pepper, 400 parts of salt, 300 parts of white granulated sugar, 150 parts of monosodium glutamate, 50 parts of chicken essence, 350 parts of sesame oil and 500 parts of white spirit; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 200 parts of soybeans and 300 parts of peanuts.
The preparation method of the wine-flavored chili sauce comprises the following steps:
s1, cleaning, airing and crushing hot peppers to prepare hot pepper particles;
s2, cleaning soybeans or cleaning peanuts, peeling, cooking, and airing to obtain cooked soybeans or cooked peanuts;
s3, mixing the chili particles, the cooked soybeans or the cooked peanuts, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit, and uniformly stirring to obtain a mixture;
s4, sealing and standing the mixture for 48 hours at a constant temperature, and stirring once every 12 hours;
and S5, packaging to obtain the wine-flavored chili sauce.
Wherein the capsicum in the step S1 is pod pepper.
The cooking in step S2 is carried out with water at 80-100 ℃ for 25-30 minutes.
The constant temperature standing in the step S4 is 5-10 ℃.
The invention has the beneficial effects that:
the wine-flavored chilli sauce provided by the invention is not added with preservatives, and food additives are harmless to human bodies; compared with the traditional chili sauce, the chili sauce has rich taste, not only has the pungency of the chili, but also has mellow wine flavor, and the matching of the white spirit and the chili can keep the pungency of the chili.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The wine-flavored chilli sauce comprises the following raw material components in parts by weight: 5000 parts of hot pepper, 400 parts of salt, 300 parts of white granulated sugar, 150 parts of monosodium glutamate, 50 parts of chicken essence, 350 parts of sesame oil and 500 parts of white spirit; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 200 parts of soybeans and 300 parts of peanuts.
The preparation method of the wine-flavored chili sauce comprises the following steps:
s1, cleaning, airing and crushing hot peppers to prepare hot pepper particles;
s2, cleaning soybeans or cleaning peanuts, peeling, cooking, and airing to obtain cooked soybeans or cooked peanuts;
s3, mixing the chili particles, the cooked soybeans or the cooked peanuts, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit, and uniformly stirring to obtain a mixture;
s4, sealing and standing the mixture for 48 hours at a constant temperature, and stirring once every 12 hours;
and S5, packaging to obtain the wine-flavored chili sauce.
The capsicum in the step S1 is pod pepper.
The cooking in step S2 is performed at 100 ℃ for 25 minutes.
The constant temperature standing in step S4 is 5 ℃.
Example 2
The wine-flavored chilli sauce comprises the following raw material components in parts by weight: 4500 parts of hot pepper, 350 parts of salt, 250 parts of white granulated sugar, 100 parts of monosodium glutamate, 40 parts of chicken essence, 300 parts of sesame oil and 450 parts of white spirit; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 150 parts of soybeans and 250 parts of peanuts.
The preparation method of the wine-flavored chili sauce comprises the following steps:
s1, cleaning, airing and crushing hot peppers to prepare hot pepper particles;
s2, cleaning soybeans or cleaning peanuts, peeling, cooking, and airing to obtain cooked soybeans or cooked peanuts;
s3, mixing the chili particles, the cooked soybeans or the cooked peanuts, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit, and uniformly stirring to obtain a mixture;
s4, sealing and standing the mixture for 48 hours at a constant temperature, and stirring once every 12 hours;
and S5, packaging to obtain the wine-flavored chili sauce.
The capsicum in the step S1 is pod pepper.
The cooking in step S2 is performed at 100 ℃ for 25 minutes.
The constant temperature standing in step S4 is 5 ℃.
Example 3
The wine-flavored chilli sauce comprises the following raw material components in parts by weight: 5500 parts of hot pepper, 450 parts of salt, 350 parts of white granulated sugar, 200 parts of monosodium glutamate, 60 parts of chicken essence, 400 parts of sesame oil and 550 parts of white spirit; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 250 parts of soybeans and 350 parts of peanuts.
The preparation method of the wine-flavored chili sauce comprises the following steps:
s1, cleaning, airing and crushing hot peppers to prepare hot pepper particles;
s2, cleaning soybeans or cleaning peanuts, peeling, cooking, and airing to obtain cooked soybeans or cooked peanuts;
s3, mixing the chili particles, the cooked soybeans or the cooked peanuts, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit, and uniformly stirring to obtain a mixture;
s4, sealing and standing the mixture for 48 hours at a constant temperature, and stirring once every 12 hours;
and S5, packaging to obtain the wine-flavored chili sauce.
The capsicum in the step S1 is pod pepper.
The cooking in step S2 is performed at 100 ℃ for 25 minutes.
The constant temperature standing in step S4 is 5 ℃.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (8)
1. The wine-flavored chili sauce is characterized in that: the wine-flavored chili sauce comprises the following raw material components: pepper, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit.
2. The wine-flavored chili sauce of claim 1, wherein: the wine-flavored chili sauce also comprises one of the following raw material components: soybeans and peanuts.
3. The wine-flavored chili sauce of claim 2, wherein: the wine-flavored chili sauce comprises the following raw material components in parts by weight: 4500 portions of pepper 5500 portions, 350 portions of salt 450 portions, 350 portions of white granulated sugar 250 portions, 200 portions of monosodium glutamate 100 portions, 40-60 portions of chicken essence, 400 portions of sesame oil 300 portions and 550 portions of white spirit 450 portions; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 150 portions of soybeans and 350 portions of peanuts.
4. The wine flavored chili sauce of claim 3, wherein: the wine-flavored chili sauce comprises the following raw material components in parts by weight: 5000 parts of hot pepper, 400 parts of salt, 300 parts of white granulated sugar, 150 parts of monosodium glutamate, 50 parts of chicken essence, 350 parts of sesame oil and 500 parts of white spirit; the wine-flavored chili sauce also comprises one of the following raw material components in parts by weight: 200 parts of soybeans and 300 parts of peanuts.
5. A process for preparing a wine-flavored chili sauce as claimed in claim 2 or 3, wherein: the preparation method comprises the following steps: s1, cleaning, airing and crushing hot peppers to prepare hot pepper particles; s2, cleaning soybeans or cleaning peanuts, peeling, cooking, and airing to obtain cooked soybeans or cooked peanuts; s3, mixing the chili particles, the cooked soybeans or the cooked peanuts, salt, white granulated sugar, monosodium glutamate, chicken essence, sesame oil and white spirit, and uniformly stirring to obtain a mixture; s4, sealing and standing the mixture for 48 hours at a constant temperature, and stirring once every 12 hours; and S5, packaging to obtain the wine-flavored chili sauce.
6. The method of claim 5, wherein: the capsicum in the step S1 is pod pepper.
7. The method of claim 5, wherein: the cooking in step S2 is carried out with water at 80-100 ℃ for 25-30 minutes.
8. The method of claim 5, wherein: the constant temperature standing in the step S4 is 5-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010000647.XA CN110973589A (en) | 2020-01-02 | 2020-01-02 | Wine-flavored chili sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010000647.XA CN110973589A (en) | 2020-01-02 | 2020-01-02 | Wine-flavored chili sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110973589A true CN110973589A (en) | 2020-04-10 |
Family
ID=70080392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010000647.XA Pending CN110973589A (en) | 2020-01-02 | 2020-01-02 | Wine-flavored chili sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973589A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030002893A (en) * | 2001-06-30 | 2003-01-09 | 전성식 | Hot pepper paste using an extract from a japanese apricot and method for producing the same |
| CN105341885A (en) * | 2015-12-08 | 2016-02-24 | 湖北凤头食品有限公司 | Fermented bouquet chili sauce and preparing method thereof |
| CN107647375A (en) * | 2017-08-24 | 2018-02-02 | 高伟 | A kind of thick chilli sauce and preparation method thereof |
| CN107668664A (en) * | 2017-11-01 | 2018-02-09 | 罗旭 | A kind of thick chilli sauce |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
-
2020
- 2020-01-02 CN CN202010000647.XA patent/CN110973589A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030002893A (en) * | 2001-06-30 | 2003-01-09 | 전성식 | Hot pepper paste using an extract from a japanese apricot and method for producing the same |
| CN105341885A (en) * | 2015-12-08 | 2016-02-24 | 湖北凤头食品有限公司 | Fermented bouquet chili sauce and preparing method thereof |
| CN107647375A (en) * | 2017-08-24 | 2018-02-02 | 高伟 | A kind of thick chilli sauce and preparation method thereof |
| CN107668664A (en) * | 2017-11-01 | 2018-02-09 | 罗旭 | A kind of thick chilli sauce |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
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Application publication date: 20200410 |