CN1147241C

CN1147241C - Houttuynia allspice sauce and its production method

Info

Publication number: CN1147241C
Application number: CNB021137234A
Authority: CN
Inventors: 邓元聪
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-05-13
Filing date: 2002-05-13
Publication date: 2004-04-28
Anticipated expiration: 2022-05-13
Also published as: CN1380005A

Abstract

The present invention discloses herba houttuyniae spicy sauce and a production method thereof. On the basis of the traditional formula, herba houttuyniae and mixed spice comprising clove, tsaoko, fennel, jambolan plum, fructus, cinnamon, dahurian angelica and ginger slices are added in the spicy sauce. The production method comprises the steps: the mixed spice is prepared, dried chilli is steamed or boiled for sterilization to be rotten by mixing, then raw materials except sesame oil is stirred and uniformly mixed to form pulp, finally, the pulp is fried by the sesame oil, and an end product is prepared. Because the herba houttuyniae and the mixed spice are added, the present invention has the characteristics of full-bodied taste, good mouth feelings, etc. Preserving and quality assurance are achieved without adding any anticorrosion agent, and accordingly, the present invention overcomes the defects of bad mouth feelings, thin taste, satisfication of required preserving and shelf life only by the addition of an anticorrosion agent, etc. existing in the prior art.

Description

Houttuynia allspice sauce and production method thereof

Technical field

The invention belongs to edible flavouring and production method thereof, particularly a kind of houttuynia allspice sauce and production method thereof.This perfume (or spice) thick chilli sauce both can use as seasoning matter in culinary art, and was also direct-edible.

Background technology

On market, generally sell and edible fragrant thick chilli sauce at present, its component comprise soy sauce, sesame oil (sesame oil), capsicum, sesame, Chinese prickly ash, salt, monosodium glutamate, pepper, anise, three how, rock sugar and anticorrisive agent; Its production method be stir after chilli is soaked with boiling water mashed, more respectively how, be ground into powder after the pepper oven dry with sesame, Chinese prickly ash, anise, three; At last each components such as soy sauce, capsicum, sesame oil are mixed by proportioning and to add anticorrisive agent existing.Though this type of fragrant thick chilli sauce has characteristics such as processing technology is simple, exists mouthfeel relatively poor, the more single book of taste and must add anticorrisive agent and just can meet the requirements of defectives such as fresh-keeping, shelf-life.

Technical scheme

The objective of the invention is the defective that exists at background technology, improve its component, study and produce a kind of houttuynia allspice sauce, reaching the mouthfeel of enriching fragrant thick chilli sauce, taste is honest and do not need adding preservative agent can reach purposes such as fresh-keeping, the standard-required of guaranteeing the quality.

Solution of the present invention is to add cordate houttuynia and Chinese medicine class spice mix on former component basis, both solved the relatively poor problem of background technology mouthfeel and taste, utilize sterilization, the bactericidal action of partial elements in cordate houttuynia and the spice mix again, the purpose of reach fresh-keeping, guaranteeing the quality.Therefore, the fragrant thick chilli sauce of the present invention comprises soy sauce and capsicum, sesame oil, and salt, sesame, Chinese prickly ash, pepper, anise, three how, rock sugar, monosodium glutamate; Key is also to comprise in its component cordate houttuynia and contains fragrant fruit and fructus amomi, Chinese cassia tree, and cloves, tsaoko, fennel, the root of Dahurain angelica, ginger splices is at interior spice mix; Above-mentioned each component is respectively by weight percentage: soy sauce 40～50%, capsicum 10～15%, sesame oil 15～20%, salt 3～6%, sesame 8～10%, Chinese prickly ash 1.0～1.5%, pepper 0.5～1.0%, three how 0.1～0.3%, anistree 1.0～1.2%, rock sugar, monosodium glutamate each 1.0～2.0%, cordate houttuynia 1.0～2.0%, spice mix 2.2～4.2%.And described spice mix, the percentage by weight between each composition is: cloves, tsaoko, fennel each 3.5～7.5%, fragrant fruit, fructus amomi, Chinese cassia tree each 10.5～17.5%, the root of Dahurain angelica, ginger splices respectively 20～30%.

The production method of above-mentioned fragrant thick chilli sauce comprises:

A, get the raw materials ready: soy sauce, sesame oil, salt, rock sugar and monosodium glutamate is by the ratio requirement weighing, stand-by; With chilli select only, weighing is placed in the pot, and is through steaming or boil sterilization, mashed stand-by through stirring again; How sesame, Chinese prickly ash, pepper, anise, three reach that to be broken into powder respectively after the cordate houttuynia drying is handled stand-by; In the spice mix each composition after drying in proportion mixed powder be broken into powder or pulverize respectively after mix in proportion again, stand-by;

B, mix: with above-mentioned preparation or the direct stand-by raw material of weighing, except that sesame oil, all place in the mixer to mix, make slurry;

C, the sesame oil that weighing is stand-by place in the pot, burn to heat 8 one-tenths or more, will fry to the oil colours glow in the slurry adding oil cauldron that B mixes again, send into cooling bay and cool off.

Described chilli is placed in the pot, through steaming or boiling sterilization, its sterilization processing time is 10～20 minutes.And fry to oil colours glow in the oil cauldron the described slurry that mixes is added, and its frying time is to continue frying 5～15 minutes after slurry reaches boiling point.

The present invention makes the present invention not need adding preservative agent can reach fresh-keeping, shelf-life requirement that product standard requires owing to added the effect of fructus amomi in cordate houttuynia and spice mix, the especially spice mix etc. and cordate houttuynia in composition; The peat-reek of cordate houttuynia and spice mix has enriched the mouthfeel and the taste of product again effectively.Therefore, the present invention has that taste is honest, mouthfeel good, need not add anticorrisive agent and can reach characteristics such as requirement fresh-keeping, that guarantee the quality.

Embodiment

Present embodiment is an example with the 100kg product, and the addition and the production method of each composition are as follows:

A, get the raw materials ready: weighing quality sauce 45kg, sesame oil 18.5kg, salt 4.5kg, rock sugar 1.5kg, monosodium glutamate 1.5kg is stand-by; After capsicum 12kg clean with selecting, weighing places and boils 15 minutes in the pot, send into stir in the machine mashed stand-by; With Chinese prickly ash 1.2kg, pepper 0.8kg, three how 0.2kg, anistree 1.1kg, sesame 9.0kg, cordate houttuynia 1.5kg, all, stand-by by being broken into powder after the microwave drying treatment respectively; With cloves 0.15kg, tsaoko 0.15kg, fennel 0.2kg, fragrant fruit, fructus amomi, each 0.4kg of Chinese cassia tree, the root of Dahurain angelica, each 0.75kg of ginger splices, 3.2kg also sends into pulverizer and is broken into mixed powder, stand-by after microwave drying treatment altogether;

B, above-mentioned preparation and the stand-by raw material of weighing all placed in the mixer except that sesame oil fully mix, make slurry;

C, the sesame oil that weighing is stand-by place in the pot, burn to nearly boiling point, will put into a pot frying through the slurry that B mixes again, the frying time for when reaching boiling point after, continue again frying 10 minutes to the oil colours glow only, then it is sent into cooling bay and cools off.

Claims

1, a kind of houttuynia allspice sauce comprises soy sauce and capsicum, sesame oil, and salt, sesame, Chinese prickly ash, pepper, anise, three how, rock sugar, monosodium glutamate; Be characterised in that also to comprise cordate houttuynia in its component and contain fragrant fruit and fructus amomi, Chinese cassia tree, cloves, tsaoko, fennel, the root of Dahurain angelica, ginger splices is at interior spice mix; Above-mentioned each component is respectively by weight percentage: soy sauce 40～50%, capsicum 10～15%, sesame oil 15～20%, salt 3～6%, sesame 8～10%, Chinese prickly ash 1.0～1.5%, pepper 0.5～1.0%, three how 0.1～0.3%, anistree 1.0～1.2%, rock sugar, monosodium glutamate each 1.0～2.0%, cordate houttuynia 1.0～2.0%, spice mix 2.2～4.2%.

2, by the described houttuynia allspice sauce of claim 1; It is characterized in that described spice mix, the percentage by weight between each composition is: cloves, tsaoko, fennel each 3.5～7.5%, fragrant fruit, fructus amomi, Chinese cassia tree each 10.5～17.5%, the root of Dahurain angelica, ginger splices respectively 20～30%.

3, press the production method of the described fragrant thick chilli sauce of claim 1; It is characterized in that this production method comprises:

4, press the production method of the described fragrant thick chilli sauce of claim 3; It is characterized in that described chilli being placed in the pot, through steaming or boiling sterilization, its sterilization processing time is 10～20 minutes.

5, press the production method of the described fragrant thick chilli sauce of claim 3; It is characterized in that frying to the oil colours glow the described slurry that mixes is added in the oil cauldron, its frying time is to continue frying 5～15 minutes after slurry reaches boiling point.