CN112021550A

CN112021550A - Preparation method of garlic flavored chili sauce

Info

Publication number: CN112021550A
Application number: CN202010892050.0A
Authority: CN
Inventors: 邹康华; 邹康建; 邹康燕
Original assignee: Hunan Junhao Green Food Co Ltd
Current assignee: Hunan Junhao Green Food Co Ltd
Priority date: 2020-08-28
Filing date: 2020-08-28
Publication date: 2020-12-04

Abstract

The invention relates to the technical field of preparation of flavored chili sauce, and discloses a preparation method of garlic flavored chili sauce, which is characterized by comprising the following raw materials in parts by weight: 900 g to 1.1 kg of hot pepper, 800 g to 850 g of peeled garlic clove, 100 g to 130 g of modified starch, 300 g to 320 g of soy sauce, 20 g to 25 g of monosodium glutamate, 70 g to 75 g of edible salt, 60 g of edible oil, 15 g to 20 g of red yeast rice, 80 g to 100 g of citric acid, 100 g to 150 g of white sugar, 2 kg to 2.5 kg of vanillin, 30 g to 35 g of high-alcohol white spirit, 150 g to 180 g of vinegar, 100 g of sweet fermented flour paste and 40 g of peanut kernel. According to the preparation method of the garlic flavor chili sauce, the modified starch is added, so that the chili sauce becomes thick during preparation, the preparation time of the chili sauce is shortened, and the modified starch increases the taste of the chili sauce, so that the product quality of the chili sauce is greatly improved, the original fresh and spicy taste is maintained, and the garlic flavor chili sauce is a daily seasoning food with rich nutrition and good color, flavor and taste.

Description

Preparation method of garlic flavored chili sauce

Technical Field

The invention relates to the technical field of preparation of flavored chili sauce, in particular to a preparation method of garlic flavored chili sauce.

Background

Pepper, cayenne pepper, long pepper, vegetable pepper, bell pepper, solanaceae, capsicum, a perennial or limited perennial herb, with nearly hairless or micro-hairy stems, slightly zigzag bent branches, inter-grown leaves, non-elongated branch top nodes into twins or clusters, rectangular oval, ovoid or ovoid shapes, all edges, short and sharp top ends or sharp tips, and narrow and wedge-shaped base; the flowers are single and drooping; calyx is cupped, and 5 teeth are not obvious; white corolla, split oval; the anther is grayish purple, and the fruit stalks are thicker and downhung; the fruits are long finger-shaped, the top is tapered and often bent, green when immature, red, orange or purplish red after mature, spicy. The seeds are flat kidney-shaped, are light yellow, and the capsicum has higher nutritional value, which is mainly reflected in that the capsicum contains a plurality of vitamins of human body, the chilli has the effects of sterilization, corrosion prevention, seasoning, nutrition, cold dispelling and the like, the chilli has high edible value, chilli food is deeply favored by consumers, in particular chilli sauce which is prepared by taking chilli as a main material and adding auxiliary materials, the minced garlic chilli sauce is chilli sauce food prepared by crushing salted chilli cleaned by brine and garlic and the like together and then frying, the common method in the prior art is to clean the chilli and garlic and then dry the chilli, then respectively chopping, adding salt and flavoring, stirring and mixing uniformly, putting into a bottle, sealing and preserving for eating, however, the minced garlic chili sauce has an unobvious garlic flavor, the flavor of the garlic is not fully blended into the chili sauce, and the nutrient content of the garlic blended into the chili sauce is limited.

According to the preparation method of the garlic-flavor chilli sauce disclosed in the Chinese publication No. CN106923303A, white chilli and garlic which are prepared by blanching and insolation are used as main raw materials, the chilli is blanched and fermented at high temperature, and then is subjected to closed fermentation with the garlic, so that the flavor of the garlic is fully blended into the chilli sauce, the chilli sauce has unique mellow flavor and garlic flavor, the effective components of the garlic are obviously improved, and the obvious flavor of the garlic is kept in the chilli sauce.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the preparation method of the garlic flavor chili sauce, which has the advantages of short production time, mild garlic flavor and the like, and solves the problems that the production time is long and the garlic flavor cannot be suitable for more people.

(II) technical scheme

In order to realize the purpose of short production time and mild garlic flavor, the invention provides the following technical scheme: the preparation method of the garlic flavor chili sauce is characterized by comprising the following raw materials in parts by weight: 900 g to 1.1 kg of hot pepper, 800 g to 850 g of peeled garlic clove, 100 g to 130 g of modified starch, 300 g to 320 g of soy sauce, 20 g to 25 g of monosodium glutamate, 70 g to 75 g of edible salt, 60 g of edible oil, 15 g to 20 g of red yeast rice, 80 g to 100 g of citric acid, 100 g to 150 g of white sugar, 2 kg to 2.5 kg of vanillin, 30 g to 35 g of high-degree white spirit, 150 g to 180 g of vinegar, 100 g of sweet fermented flour paste, 40 g of peanut kernel, 60 g to 80 g of black sesame and 9 kg to 9.5 kg of water.

The method comprises the following steps: chopping Capsici fructus, parching chopped Bulbus Allii with 30 g edible oil in a pot until Bulbus Allii is yellowish, parching Capsici fructus with 10 g edible oil in a pot, and taking out when water in Capsici fructus is completely dried.

Step two: grinding red yeast rice, chili and garlic granules into paste by using a grinding machine for later use.

Step three: adding the rest edible oil, white sugar, edible salt, vinegar, sweet fermented flour paste and high-degree white spirit into the pot, boiling, adding mashed garlic and mashed pepper into the soup when the soup is boiled, pouring the modified starch, monosodium glutamate, soy sauce, the rest water and vanillin into the pot, stirring, and turning off the fire after ten minutes.

Step four: dripping citric acid, semen Arachidis Hypogaeae and semen Sesami Niger into the pan, cooling, sterilizing, and bottling.

Preferably, the chopped garlic cloves are stir-fried in a pot by using a medium fire, the temperature is not more than 80 ℃, the garlic cloves are continuously stir-fried in the pot, modified starch, monosodium glutamate and the like are poured into the pot and then stirred by using a big fire, and the fire temperature is not lower than 90 ℃ and is not more than 100 ℃.

Specifically, the area of the chopped hot pepper is not more than 1 square centimeter, the area of the chopped garlic cloves is not more than 0.3 square centimeter, water needs to be boiled in a pot with big fire before use to eliminate bacteria in the water, and the boiled hot water is taken out of the pot and dried for later use.

Further, the red yeast rice is soaked in cold water before being polished, the water temperature is not more than 30 ℃, the soaking time of the red yeast rice in the water is not shorter than 4 hours, and after the red yeast rice is soaked, the red yeast rice is taken out and dried for later use.

Furthermore, the hot pepper is removed from the skin before use, washed, dried for later use, and the garlic cloves are washed and dried before use.

Further, the black sesame is cleaned before use and is stir-fried in a pot with slow fire, the temperature of the fire is not more than 30 ℃, the black sesame is taken out after being stir-fried and is cooled, then the stir-fried black sesame is placed in a plastic bag, the plastic bag is laid on a plane, a tool is used for grinding the black sesame, and the ground black sesame is taken out for standby.

On the basis, distilled liquor with the alcohol content of more than 55 degrees and not more than 65 degrees is selected as the high-alcohol white liquor, citric acid is edible citric acid, the citric acid needs to be uniformly poured into a pot when in use, peanut kernels need to be cleaned before use, the peanut kernels are dried in the air after being cleaned, then the peanut kernels are cut into pieces, a little edible oil is poured into the pot to stir-fry the peanut pieces, and the peanut pieces are placed in a tray and dried in the air for later use after being fried to generate fragrance.

(III) advantageous effects

Compared with the prior art, the invention provides the preparation method of the garlic flavor chili sauce, which has the following beneficial effects:

1. according to the preparation method of the garlic flavor chili sauce, the modified starch is added, so that the chili sauce becomes thick during preparation, the preparation time of the chili sauce is shortened, and the modified starch increases the taste of the chili sauce, so that the product quality of the chili sauce is greatly improved, the original fresh and spicy taste is maintained, and the garlic flavor chili sauce is a daily seasoning food with rich nutrition and good color, flavor and taste.

2. According to the preparation method of the garlic flavor chili sauce, citric acid is added and then is used as the last added ingredient, the peculiar smell in garlic can be removed due to the acidic property of the garlic, the fragrance of the garlic after the peculiar smell is removed can be kept by adding vanillin, the fragrance of the vanillin can be increased by the vanillin, the taste of the chili sauce is neutralized, and the garlic flavor chili sauce is suitable for more people.

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. 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 first embodiment is as follows:

a preparation method of garlic flavor chili sauce comprises the following raw materials in parts by weight: 900 g of hot pepper, 800 g of peeled garlic clove, 100 g of modified starch, 300 g of soy sauce, 20 g of monosodium glutamate, 70 g of edible salt, 60 g of edible oil, 15 g of red yeast rice, 80 g of citric acid, 100 g of white sugar, 2 kg of vanillin, 30 g of high-alcohol white spirit, 150 g of vinegar, 100 g of sweet fermented flour paste, 40 g of peanut kernel, 60 g of black sesame and 9 kg of water.

Specifically, in order to prevent the garlic cloves from being fried, the chopped garlic cloves are fried in a pot with medium fire, the temperature is not more than 80 ℃, and the garlic cloves are continuously fried in the pot, so that the garlic cloves can be prevented from being fried, in order to make the chili sauce thick, the chili sauce is stirred with strong fire after the modified starch, the monosodium glutamate and the like are poured, and the fire temperature is not lower than 90 ℃ and not more than 100 ℃.

Specifically, in order to make the pepper and garlic tasty when in use, the area of the chopped pepper is not more than 1 square centimeter, the area of the chopped garlic cloves is not more than 0.3 square centimeter, in order to prevent bacteria in water, the water is arranged to be boiled in a pot with big fire before use, the bacteria in the water are eliminated, and the boiled hot water is taken out of the pot and dried for later use.

Specifically, in order to improve the nutrients of the red yeast rice, the red yeast rice is soaked in cold water before being polished, the water temperature is not more than 30 ℃, the soaking time of the red yeast rice in the water is not shorter than 4 hours, and after the red yeast rice is soaked, the red yeast rice is taken out and dried for later use, so that the nutrients of the soaked red yeast rice can be improved.

Specifically, in order to prevent dirt on the surfaces of the peppers and garlic, the peppers are removed before use, washed, dried and reserved, and the garlic cloves are washed and dried before use.

Specifically, in order to improve the fragrance of the black sesame, the black sesame is cleaned before use and is stir-fried in a pot with slow fire, the temperature of the fire is not more than 30 ℃, the black sesame is stir-fried and taken out for cooling, then the stir-fried black sesame is placed in a plastic bag, the plastic bag is laid on a plane, a tool is used for grinding the black sesame, and the ground black sesame is taken out for standby.

Specifically, in order to uniformly cover the chili sauce with the citric acid, distilled liquor with the alcohol content of more than 55 degrees and not more than 65 degrees is selected as the high-alcohol liquor, the citric acid is edible citric acid, the citric acid needs to be uniformly poured into a pot when in use, peanut kernels need to be cleaned before use in order to improve the fragrance of the peanut kernels, the peanut kernels are dried in the air after being cleaned, then the peanut kernels are cut into pieces, a little edible oil is poured into the pot to stir-fry the peanut pieces, and the peanut pieces are placed in a tray and dried in the air for later use after being stir-fried to generate the fragrance.

Example two:

a preparation method of garlic flavor chili sauce comprises the following raw materials in parts by weight: 1.1 kg of hot pepper, 850 g of peeled garlic clove, 120 g of modified starch, 310 g of soy sauce, 22 g of monosodium glutamate, 73 g of edible salt, 60 g of edible oil, 15 g of red yeast rice, 85 g of citric acid, 120 g of white sugar, 2.4 kg of vanillin, 30 g of high-alcohol white spirit, 150 g of vinegar, 100 g of sweet fermented flour paste, 40 g of peanut kernel, 60 g of black sesame and 9 kg of water.

Example three:

a preparation method of garlic flavor chili sauce comprises the following raw materials in parts by weight: 1.0 kg of hot pepper, 800 g of peeled garlic clove, 130 g of modified starch, 300 g of soy sauce, 20 g of monosodium glutamate, 70 g of edible salt, 60 g of edible oil, 20 g of red yeast rice, 100 g of citric acid, 150 g of white sugar, 2.5 kg of vanillin, 30 g of high-alcohol white spirit, 180 g of vinegar, 100 g of sweet fermented flour paste, 40 g of peanut kernel, 80 g of black sesame and 9.3 kg of water.

The garlic flavored chili sauce prepared in the above example is tested, wherein the value 1 is the lowest value, the value 5 is the highest value, the pungency degree and the garlic flavor of the example 1 are neutralized, the garlic flavored chili sauce is suitable for most people, the garlic flavor of the example 2 is prominent, the garlic flavored chili sauce is suitable for people who like the garlic flavor, the pungency degree of the example 3 is prominent, the garlic flavored chili sauce is suitable for people who like the pungency taste, and the test results are shown in table 1.

Test items	Example 1	Example 2	Example 3	Existing
					Degree of piquancy	4	3	5	3
Garlic incense	4	4	3	3
					Sweetness level	3	3	4	2

TABLE 1 Garlic flavor chili sauce test results Table

In conclusion, the preparation method of the garlic flavor chili sauce has the advantages that the modified starch is added, so that the chili sauce becomes thick during the preparation process, the preparation time of the chili sauce is shortened, the taste of the chili sauce is increased, the product quality of the chili sauce is greatly improved, the original taste and flavor of fresh spicy chili sauce are maintained, and the garlic flavor chili sauce is a daily seasoning food with rich nutrition and good color, aroma and taste.

According to the preparation method of the garlic flavor chili sauce, citric acid is added and then is used as the last added ingredient, the peculiar smell in garlic can be removed due to the acidic property of the garlic, the fragrance of the garlic after the peculiar smell is removed can be kept by adding vanillin, the fragrance of the vanillin can be increased by the vanillin, the taste of the chili sauce is neutralized, and the garlic flavor chili sauce is suitable for more people.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The preparation method of the garlic flavor chili sauce is characterized by comprising the following raw materials in parts by weight: 900-1.1 kg of hot pepper, 800-850 g of peeled garlic clove, 100-130 g of modified starch, 300-320 g of soy sauce, 20-25 g of monosodium glutamate, 70-75 g of edible salt, 60 g of edible oil, 15-20 g of red yeast rice, 80-100 g of citric acid, 100-150 g of white sugar, 2-2.5 kg of vanillin, 30-35 g of high-alcohol white spirit, 150-180 g of vinegar, 100 g of sweet fermented flour paste, 40 g of peanut kernel, 60-80 g of black sesame and 9-9.5 kg of water;

the method comprises the following steps: chopping pepper for later use, chopping garlic cloves, stir-frying the chopped garlic cloves in a pot by using 30 g of edible oil, taking out the chopped garlic cloves after the garlic cloves are fried to be yellowish, stir-frying the pepper in the pot by using 10 g of edible oil, and taking out the pepper after the pepper is dried;

step two: grinding red yeast rice, chili and garlic granules into paste by using a grinding machine for later use;

step three: adding the rest edible oil, white sugar, edible salt, vinegar, sweet fermented flour paste and high-degree white spirit into the pot, boiling, adding mashed garlic and mashed pepper into the soup when the soup is boiled, pouring the modified starch, monosodium glutamate, soy sauce, the rest water and vanillin into the pot, stirring, and turning off the fire after ten minutes;

2. The method for preparing garlic flavored chili sauce as claimed in claim 1, wherein the method comprises the following steps: the garlic cloves are cut up and stir-fried in a pot with medium fire, the temperature is not more than 80 ℃, the garlic cloves are continuously stir-fried in the pot, modified starch, monosodium glutamate and the like are poured into the pot and then stirred with big fire, and the fire temperature is not lower than 90 ℃ and not more than 100 ℃.

3. The method for preparing garlic flavored chili sauce as claimed in claim 1, wherein the method comprises the following steps: the area of the chopped hot pepper is not more than 1 square centimeter, the area of the chopped garlic cloves is not more than 0.3 square centimeter, water needs to be boiled in a pot with big fire before use to eliminate bacteria in the water, and the boiled hot water is taken out of the pot and dried for later use.

4. The method for preparing garlic flavored chili sauce as claimed in claim 1, wherein the method comprises the following steps: the red yeast rice is soaked in cold water before being polished, the water temperature is not more than 30 ℃, the soaking time of the red yeast rice in the water is not shorter than 4 hours, and after the red yeast rice is soaked, the red yeast rice is taken out and dried for later use.

5. The method for preparing garlic flavored chili sauce as claimed in claim 1, wherein the method comprises the following steps: the hot pepper is removed before use, cleaned, dried for later use, and the garlic cloves are cleaned and dried before use.

6. The method for preparing garlic flavored chili sauce as claimed in claim 1, wherein the method comprises the following steps: the black sesame is cleaned before use, the black sesame is stir-fried in a pot with slow fire, the temperature of the fire is not more than 30 ℃, the black sesame is taken out and cooled after being stir-fried, then the stir-fried black sesame is placed in a plastic bag, the plastic bag is laid on a plane, the black sesame is ground by using a tool, and the ground black sesame is taken out for standby.

7. The method for preparing garlic flavored chili sauce as claimed in claim 1, wherein the method comprises the following steps: the high-degree white spirit is distilled white spirit with the alcohol content of more than 55 degrees and not more than 65 degrees, the citric acid is edible citric acid, the citric acid needs to be uniformly poured into a pot when in use, peanut kernels need to be cleaned before use, the peanut kernels are dried after being cleaned, then the peanut kernels are cut up, a little edible oil is poured into the pot to stir-fry the peanut kernels, and the peanut kernels are placed in a tray and dried for later use after being fried to generate fragrance.