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A technology for chili sauce and moringa seeds, which is applied in the field of deep food processing, can solve the problems of single strain, ineffective utilization of xylan, inability to decompose nutrients effectively, and the like
Inactive Publication Date: 2018-08-07
周素花
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Description
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Problems solved by technology
However, due to the single species used in the pure lactic acid bacteria fermentation method, the nutritional components of some vegetable raw materials in the pepper raw material cannot be effectively decomposed, such as hemicellulose in plant cells, which accounts for 35% of the dry weight of plant cells, and is a rich Biomass resources are the most abundant polysaccharides in nature except cellulose
However, a large part of xylan in nature has not been effectively utilized, resulting in a great waste of resources
Method used
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Embodiment 1
[0054] Embodiment 1: the preparation method step of the present embodiment is:
[0055] S1. Preliminary treatment of raw materials:
[0056] S1.1. After soaking the chili peppers with the specified number of mass parts in clean water for 10 hours, clean them and control the moisture, and crush them with a particle size of ≤6mm for later use;
[0057] S1.2. Take the specified number of peanuts, put them in a pot, fry them slowly over a low heat, remove the outer skin of the peanuts, and crush the peanuts to a particle size of ≤8mm for later use;
[0058] 1.3. Take ginger, onion, garlic, pickled cabbage, pickled mustard, black fungus, kelp, carrot, shiitake mushroom, and cucumber in specified parts by mass, soak them in water for 30 minutes, clean them and dry them out, and grind them to a particle size of ≤3mm spare;
[0059] S1.4. Take the fermented soya bean in the specified number of parts by mass, put it in a pot and steam for 20 minutes, then cool and pulverize it with a p...
Embodiment 2
[0070] Embodiment 2: the preparation method step of the present embodiment is:
[0071] S1. Preliminary treatment of raw materials:
[0072] S1.1. After soaking the chili peppers with the specified number of mass parts in clean water for 12 hours, clean them and control the moisture, and crush them with a particle size of ≤6mm for later use;
[0073] S1.2. Take the specified number of peanuts, put them in a pot, fry them slowly over a low heat, remove the outer skin of the peanuts, and crush the peanuts to a particle size of ≤8mm for later use;
[0074] 1.3. Take ginger, onion, garlic, pickled cabbage, pickled mustard, black fungus, kelp, carrot, shiitake mushroom, and cucumber in specified parts by mass, soak them in water for 40 minutes, clean them and dry them, and crush them to a particle size of ≤3mm spare;
[0075] S1.4. Put the fermented soya bean in a specified number of parts by mass and steam it in a pot for 30 minutes, then cool and pulverize it with a particle si...
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Abstract
The invention discloses chili pepper sauce and a preparation method thereof. The chili pepper sauce is prepared from the following raw materials in parts by weight: 10-15 parts of fructus gardeniae, 20-25 parts of moringa seeds, 15-20 parts of nardostachys roots, 20-25 parts of lysimachia sikokiana, 15-20 parts of holy basil, 10-20 parts of laurel leaves, 25-30 parts of fructus tsaoko, 10-15 partsof rhizoma kaempferiae, 20-25 parts of carrot, 20-23 parts of mung beans, 20-25 parts of kelp, 25-28 parts of black fungi, 20-25 parts of pepper, 3-5 parts of crystal sugar, 30-35 parts of black rapeseed oil, 20-25 parts of fermented soybeans, 5-10 parts of peanut kernels, 25-30 parts of preserved pickled mustard tuber, 20-22 parts of potherb mustard, 20-25 parts of onions, 15-18 parts of garlic,18-20 parts of fresh ginger, 15-20 parts of star anise, 10-15 parts of Chinese prickly ash, 35-40 parts of chili peppers, 60-80 parts of rice wine, 18-20 parts of shiitake mushrooms, 20-23 parts of cucumbers, and 15-20 parts of salt. The preparation method of the chili pepper sauce comprises the following steps: S1, performing preliminary treatment on the raw materials; S2, preparing a fermentedmixture; S3, carrying out stir-frying; and S4, carrying out sterilizing, weighing, bottling, packaging and warehousing.
Description
technical field [0001] The invention relates to the technical field of food deep processing, in particular to a chili sauce and a preparation method thereof. Background technique [0002] According to incomplete statistics, my country's pepper production has exceeded 3 million tons. Capsicum is a favorite vegetable in my country. There are about 40% of the capsicum-eating population in China. With the increase of population mobility, capsicum-eating population has spread all over the country. In order to meet the needs of eating chili in four seasons, in addition to eating fresh chili directly, people also process chili into sauce condiments with different flavors. Chili sauce is one of the processed chili products, including blended chili sauce and fermented chili sauce. Among them, the fermented chili sauce has a unique fragrance, hot and sour taste, and is a favorite food for accompaniment. [0003] Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and p...
Claims
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Application Information
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