CN106983126A - A kind of preparation method of thick chilli sauce - Google Patents
A kind of preparation method of thick chilli sauce Download PDFInfo
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- CN106983126A CN106983126A CN201610070965.7A CN201610070965A CN106983126A CN 106983126 A CN106983126 A CN 106983126A CN 201610070965 A CN201610070965 A CN 201610070965A CN 106983126 A CN106983126 A CN 106983126A
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- chilli sauce
- thick chilli
- oil
- ginger
- sauce
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Abstract
The present invention relates to a kind of preparation method of thick chilli sauce, it comprises the following steps：1) bright red hot pepper is soaked in saline solution, and is cleaned；2) fresh old ginger crushing is added to mix thoroughly；3) thick chilli sauce or oil thick chilli sauce processed is made；4) heating exhaust, sealing；5) cooling labeling；6) finally test.Technical process of the invention whole is simple, strong operability, can family manufacture eat, also can be mass.The scarlet exquisiteness of product color produced, that smells is spicy long, and that eats has a very good appetite.The technique of making uniqueness using tradition of thick chilli sauce of the present invention, is house, travelling, the healthy food of presenting friends without any preservative.
Description
Technical field
The present invention relates to food processing field, a kind of preparation method of thick chilli sauce is referred in particular to.
Background technology
With expanding economy and the continuous improvement of living standards of the people, tartar sauce has become indispensable seasoning in life
Product, and also more and more higher, especially thick chilli sauce, as liking peppery Hunan people, are not for requirement of the consumer to various tartar sauces
A kind of seasoning sauce material that can lack.Therefore the tartar sauce of different taste emerges in an endless stream, but in the prior art due to technology of producer etc.
The reason for each side, the taste of many tartar sauces is not authentic, and the appetite of consumer is influenceed to a certain extent, and easily gets angry after eating,
Shelf-life is short, easily rots.Also have and the food preservative such as sodium benzoate or potassium sorbate is added in thick chilli sauce, but these anti-corrosions
Agent addition is excessive can to cause some adverse reactions of eater.With advancing for Food Engineering Development, production green, peace
Entirely, food nutritious, with health role turns into current trend.
The content of the invention
The purpose of the present invention be for shortcoming present in background technology and problem improved and innovated there is provided a kind of green and healthy,
The preparation method of all good thick chilli sauce of mouthfeel.
The present invention comprises the following steps：
1st, good using fresh mature degree, free from insect pests, scab, rotten bright red hot pepper soak 20 in the saline solution of concentration 5%
Minute expelling parasite, is then washed 3-5 times with clear water, is cleaned silt impurity, is cut off base of a fruit handle, drain.
2nd, every 100 kilograms fresh capsicums add the fresh old gingers of 1.5kg, and old ginger should be cleaned, and ginger peel is removed in stranding, is thinly sliced, with fresh green pepper one
Pulverizer crushing is reinstated to mix thoroughly.
3rd, thick chilli sauce or oil thick chilli sauce processed is made：
The thick chilli sauce with ginger crushed is added to 8% salt taking-up after appropriate lactobacillus-fermented maturation, then mixed with 0.5% five-spice powder
Thick chilli sauce to be made of bottling is weighed after even.
Or, the thick chilli sauce with ginger crushed is added to 8% salt taking-up after lactobacillus-fermented maturation, then mixed with 0.5% five-spice powder
The chilli oil boiled is it is possible to additionally incorporate after even and liquefaction thick chilli sauce is treated in the bottling of meat products spice.
4th, the semi-finished product after bottling are heated into exhaust in fumer or food steamer, when bottled tin material temperature reaches 65 DEG C, stood while hot
Seal.
5th, labelled again after being cooled down through air spraying type.
6th, finally test, obtain thick chilli sauce finished product or oil thick chilli sauce finished product processed.
In one of the embodiments, described chilli oil and meat products spice are made by following methods：
1st, by extra dry red wine line green pepper：The ratio that vegetable oil is 1: 10 is got the raw materials ready, and draining and vegetable oil be simultaneously after the cleaning of extra dry red wine line green pepper, cut-out
150 degree are heated to, oil is separated with capsicum, the oil of bleeding is stand-by for chilli oil.
2nd, take its chilli oil to be heated to 100 degrees Celsius, pour into the thick chilli sauce for fermenting complete and meat products is fried to 180 degrees Celsius jointly,
Garlic, ginger and spice, chilli oil are added before taking the dish out of the pot：Thick chilli sauce：Meat products：The ratio of other dispensings is：2∶6∶1∶1.
Using pumping sealing in sealing process of the present invention, vacuum is 53328.8Pa.
Advantages of the present invention and beneficial effect：
Technical process of the invention whole is simple, strong operability, can family manufacture eat, also can be mass.The product color produced
The scarlet exquisiteness in pool, that smells is spicy long, and that eats has a very good appetite.The technique of making uniqueness using tradition of thick chilli sauce of the present invention, no
Any preservative is used, is house, travelling, the healthy food of presenting friends.
Brief description of the drawings
Fig. 1 is present invention process FB(flow block).
Embodiment
For ease of understanding the present invention, several embodiments of the present invention are shown below is.But, the present invention can be with many different shapes
Formula is realized, however it is not limited to embodiment described herein.On the contrary, the purpose for providing these embodiments is to make the public affairs to the present invention
Open content more thorough comprehensive.
Unless otherwise defined, all technologies used herein and scientific terminology and the those skilled in the art of the present invention are led to
The implication understood is identical.Term used in the description is intended merely to describe specifically to implement purpose, it is not intended that in limitation originally
Invention.
Embodiment 1：
1st, it is good using fresh mature degree, free from insect pests, scab, rotten bright red hot pepper 10kg, in the saline solution of salinity 5%
Expelling parasite in 20 minutes is soaked, is then washed with clear water 3 times, silt impurity is cleaned, base of a fruit handle is cut off and drains.
2nd, by the fresh old gingers of 0.15kg, clean, ginger peel is removed in stranding, is thinly sliced, reinstate pulverizer crushing with fresh green pepper one and mix thoroughly.
3rd, toward in the 10kg thick chilli sauce with ginger crushed plus 0.8kg salt is mixed, then with 15g lactobacillus-fermenteds it is ripe after taking-up, use
0.05kg five-spice powder weighs bottling after mixing thoroughly.
4th, the semi-finished product after bottling are heated into exhaust in food steamer, when can material temperature reaches 65 DEG C, while hot using pumping sealing,
Vacuum degree control is in 53328.8Pa.
5th, labelled again through air spraying type cooling again.
6th, finally test, obtain thick chilli sauce finished product.
Embodiment 2：
Make chilli oil and meat products spice：Draining after the cleaning of 1kg extra dry red wine lines green pepper, cut-out and 10kg vegetable oil are heated to 150 simultaneously
Degree, oil is separated with capsicum, and the oil of bleeding is chilli oil.Take 2kg chilli oil to be heated to 100 degrees Celsius again, pour into and ferment completely
6kg thick chilli sauce and 1kg beef granules are fried to 180 degrees Celsius jointly, and garlic, ginger and spice 1kg are added before taking the dish out of the pot, standby.
1st, it is good using fresh mature degree, free from insect pests, scab, rotten bright red hot pepper 100kg, in the saline solution of salinity 5%
Expelling parasite in 20 minutes is soaked, is then washed with clear water 5 times, silt impurity is cleaned, base of a fruit handle is cut off and drains.
2nd, by the fresh old gingers of 1.5kg, clean, ginger peel is removed in stranding, is thinly sliced, reinstate pulverizer crushing with fresh green pepper one and mix thoroughly.
3rd, toward in the 100kg thick chilli sauce with ginger crushed plus 8kg salt is mixed, then with 120g lactobacillus-fermenteds it is ripe after taking-up, use
0.5kg five-spice powder adds the chilli oil boiled and the bottling of meat products spice after mixing thoroughly, taste as needed is put into appropriate chilli oil
And meat products.
4th, the semi-finished product after bottling are heated into exhaust in fumer, when can material temperature reaches 65 DEG C, while hot using pumping sealing,
Vacuum degree control is in 53328.8Pa.
5th, labelled again through air spraying type cooling.
6th, finally test, obtain oil thick chilli sauce finished product processed.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to present inventive concept and model
Enclose and be defined, on the premise of design philosophy of the present invention is not departed from, engineers and technicians are to technical scheme in this area
The all variations and modifications made, all should fall into protection scope of the present invention, and claimed technology contents of the invention are whole
Record in detail in the claims.
Claims (3)
1. a kind of preparation method of thick chilli sauce, it is characterised in that comprise the following steps：
1) good using fresh mature degree, free from insect pests, scab, rotten bright red hot pepper soak 20 in the saline solution of concentration 5%
Minute expelling parasite, is then washed 3-5 times with clear water, is cleaned silt impurity, is cut off base of a fruit handle, drain；
2) every 100 kilograms fresh capsicums add the fresh old gingers of 1.5kg, and old ginger should be cleaned, and ginger peel is removed in stranding, is thinly sliced, with fresh green pepper one
Pulverizer crushing is reinstated to mix thoroughly；
3) make thick chilli sauce or oil thick chilli sauce processed treats system material：
The thick chilli sauce with ginger crushed is added to 8% salt taking-up after appropriate lactobacillus-fermented maturation, then mixed with 0.5% five-spice powder
Thick chilli sauce to be made of bottling is weighed after even；
Or, the thick chilli sauce with ginger crushed is added to 8% salt taking-up after lactobacillus-fermented maturation, then mixed with 0.5% five-spice powder
The chilli oil boiled is it is possible to additionally incorporate after even and liquefaction thick chilli sauce is treated in the bottling of meat products spice；
4) semi-finished product after bottling are heated into exhaust in fumer or food steamer, when bottled tin material temperature reaches 65 DEG C, stood while hot
Seal；
5) labelled again after being cooled down through air spraying type；
6) finally test, obtain thick chilli sauce finished product or oil thick chilli sauce finished product processed.
2. the preparation method of thick chilli sauce according to claim 1, it is characterised in that described chilli oil and meat products spice by with
Lower section method is made：
1) in extra dry red wine line green pepper: the ratio that vegetable oil is 1: 10 is got the raw materials ready, after the cleaning of extra dry red wine line green pepper, cut-out, draining and vegetable oil be simultaneously
150 degree are heated to, oil is separated with capsicum, the oil of bleeding is stand-by for chilli oil；
2) take its chilli oil to be heated to 100 degrees Celsius, pour into the thick chilli sauce for fermenting complete and meat products is fried to 180 degrees Celsius jointly,
Add garlic, ginger and spice, chilli oil: thick chilli sauce: meat products before taking the dish out of the pot: the ratio of other dispensings is：2∶6∶1∶1.
3. the preparation method of thick chilli sauce according to claim 1, it is characterised in that using pumping sealing in sealing process, very
Reciprocal of duty cycle is 53328.8Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610070965.7A CN106983126A (en) | 2016-01-20 | 2016-01-20 | A kind of preparation method of thick chilli sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610070965.7A CN106983126A (en) | 2016-01-20 | 2016-01-20 | A kind of preparation method of thick chilli sauce |
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| CN106983126A true CN106983126A (en) | 2017-07-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610070965.7A Pending CN106983126A (en) | 2016-01-20 | 2016-01-20 | A kind of preparation method of thick chilli sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319503A (en) * | 2017-08-17 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of formula of thick chilli sauce can |
| CN107865385A (en) * | 2017-12-08 | 2018-04-03 | 山东省齐盛食品有限公司 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN110810822A (en) * | 2019-12-24 | 2020-02-21 | 青岛翔龙食品有限公司 | Preparation process of chilli sauce fermented by lactic acid bacteria |
Citations (5)
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| CN102273615A (en) * | 2011-06-24 | 2011-12-14 | 湖州丁莲芳食品有限公司 | Red oil chili sauce and preparation method thereof |
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN102919814A (en) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | Preparation process for fermented chilli sauce |
| CN104256523A (en) * | 2014-09-16 | 2015-01-07 | 新疆西尔丹食品有限公司 | Rice noodle sauce and preparation method thereof |
| CN104489626A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process for chopped oily chili sauce |
-
2016
- 2016-01-20 CN CN201610070965.7A patent/CN106983126A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273615A (en) * | 2011-06-24 | 2011-12-14 | 湖州丁莲芳食品有限公司 | Red oil chili sauce and preparation method thereof |
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN102919814A (en) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | Preparation process for fermented chilli sauce |
| CN104256523A (en) * | 2014-09-16 | 2015-01-07 | 新疆西尔丹食品有限公司 | Rice noodle sauce and preparation method thereof |
| CN104489626A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process for chopped oily chili sauce |
Non-Patent Citations (1)
| Title |
|---|
| 胡小华等: "干红辣椒制作发酵型辣椒酱的工艺研究 ", 《食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319503A (en) * | 2017-08-17 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of formula of thick chilli sauce can |
| CN107865385A (en) * | 2017-12-08 | 2018-04-03 | 山东省齐盛食品有限公司 | A kind of sweet and sour thick chilli sauce and preparation method thereof |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN110810822A (en) * | 2019-12-24 | 2020-02-21 | 青岛翔龙食品有限公司 | Preparation process of chilli sauce fermented by lactic acid bacteria |
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Application publication date: 20170728 |
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