Spicy and hot sauce and preparation method thereof

Abstract

The invention discloses a spicy and hot sauce and a preparation method thereof, and the spicy and hot sauce comprises the following components in percentage by weight: 38%-48% of grease, 17%-37% of a main material, 10%-30% of thick broad-bean sauce, 5%-10% of mixed juice, 1%-3% of a stabilizer, 0.5%-2% of an emulsifier, 5%-10% of rock sugar and 3%-7% of salt. In the aspect of food materials of the spicy hot sauce, chilli seeds are removed and made into glutinous rice cake chilli, so that high-temperature hot dryness is avoided; in the aspect of feeding habits, cool and dryness-moistening food materials are added for balancing; in the aspect of taste, stir-frying and cooking are combined, the layering sense is richer, the taste requirement of consumers can be met, and the consumers do not need to worry about the problem of excessive internal heat when eating pungent and spicy food.

Description

Technical Field

[0001] The invention relates to the technical field of sauce preparation, in particular to a spicy sauce and a preparation method thereof. Background Art

[0002] Spicy sauce is the most popular condiment in cooking. The traditional spicy sauce ingredients and preparation methods have certain limitations. For example, almost all of them are warm ingredients, which can easily cause internal heat, acne, constipation, hemorrhoids and other problems. The key to solving the above problems is to balance and improve the spicy sauce in terms of ingredients, food properties and taste through raw material selection and improved preparation methods. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a novel spicy sauce and a preparation method thereof, which innovates in three aspects: ingredients, edibility and taste. The novel spicy sauce not only improves the taste of the spicy sauce, but also does not cause sore throat or thirst after eating it.

[0004] In order to solve the above problems, the present invention adopts the following technical solutions:

[0005] A spicy sauce is made from the following components by weight percentage:

[0006] 38% to 48% fat;

[0007] 17% to 37% of a main ingredient, which is a main component of a spicy sauce and is selected from one or more types of chili peppers, green peppercorns and red peppercorns;

[0008] 10% to 30% bean paste;

[0009] 5% to 10% of a mixed juice, wherein the mixed juice is a juice boiled from one or more ingredients of water chestnut, houttuynia cordata, and mint;

[0010] 1% to 3% of a stabilizer, which is used to increase the viscosity and stability of the spicy sauce, prevent the particles therein from settling and stratifying, and extend the shelf life of the product;

[0011] 0.5% to 2% emulsifier, which helps to evenly disperse the oil and water phases, prevent stratification and precipitation, and thus improve the stability and taste of the new spicy sauce;

[0012] 3% to 7% rock sugar. The addition of rock sugar can adjust the sweetness of the spicy sauce and plays an important role in the taste and flavor of the new spicy sauce.

[0013] 3% to 10% salt. Salt is an important condiment that can enhance the flavor of spicy sauces and has an antibacterial effect to a certain extent.

[0014] 1%-5% spices.

[0015] Preferably, the oil is composed of soybean oil, rapeseed oil and lard or sheep oil. The combination of the three oils is more nutritious and has a mellower taste.

[0016] Preferably, the main ingredients are composed of seeded spicy peppers, green peppercorns and red peppercorns. The peppers are seeded, have moderate spiciness, are spicy and palatable, and the green peppercorns and red peppercorns are spicy and appetizing, which can meet the taste needs of more consumers.

[0017] Preferably, the stabilizer is selected from one or a combination of tapioca starch and glyceride. Whether tapioca starch or glyceride is selected as the stabilizer, both can provide good stability and texture improvement for the new spicy sauce.

[0018] Preferably, the emulsifier is selected from any one or a combination of lecithin, deacetylated lecithin and polysorbate. Selecting lecithin, deacetylated lecithin and polysorbate as the emulsifier can effectively help the oil and water phase in the spicy sauce to be evenly mixed, improve the texture and taste of the spicy sauce, and improve the stability of the product.

[0019] Preferably, the spices are selected from one or more combinations of cinnamon, turmeric, star anise, tsaoko, tangerine peel, cloves, fennel, saffron, nutmeg and licorice.

[0020] The present invention also provides a method for preparing a spicy sauce, comprising the following steps:

[0021] S1: Soaking: Soak the peppers without seeds in water for 30 minutes, soak the spices in cooking wine for 30 minutes, and soak the green and red peppercorns in water for 30 minutes;

[0022] S2: Ciba pepper: Use a grinder to grind the soaked and seeded pepper into Ciba pepper. The color of the pepper is brighter red, and it is not easy to get mushy when exposed to oil or high temperature, and it is not easy to get angry when eating.

[0023] S3: Dissolve: Dissolve stabilizers and emulsifiers in water;

[0024] S4: chopping: cut the specified weight of onions into 0.6-0.8 cm onion segments for later use; wash the ginger, drain the water, and cut it into 0.6-0.8 cm square small pieces using a ginger cutter; wash the garlic, drain the water, and cut it into 0.6-0.8 cm square small pieces using a garlic cutter;

[0025] S5 Stir-frying: When the oil temperature reaches 105-210 degrees, add ginger, onion, garlic, bean paste, rock sugar, spices, green pepper, red pepper, chili segments and ciba pepper in turn, so that the aroma of each ingredient can be fully brought out, and the aroma of the spicy new spicy sauce will be more layered;

[0026] S6: Cooking: Add the mixed juice, stabilizer and emulsifier, stir and cook thoroughly to balance the food properties. Add the juice made from water chestnuts, houttuynia cordata, mint and other ingredients that can clear away heat and relieve summer heat, nourish yin and moisten dryness to the warm ingredients to reconcile the taste and balance the food properties. While eating spicy and delicious food, you will not get angry.

[0027] S7: Adjust pH value: Add food grade acid or alkali to adjust the pH value of the product to 6.5-7.5. Keeping the pH value within this range helps maintain the stability of the spicy sauce.

[0028] S8: Sterilization and cooling: sterilize and cool the spicy sauce to room temperature;

[0029] S9: Packaging: After cooling to room temperature, the spicy sauce is vacuum packed.

[0030] Preferably, in step S3, the stabilizer and emulsifier are dissolved by stirring, the water temperature is 50-60°C, the stirring time is 10-15 minutes, and the water temperature is 50-60°C, so as to ensure that the stabilizer and emulsifier can fully play their role and improve the stability and taste of the product.

[0031] The invention has the following beneficial effects: the spicy sauce prepared by the invention has made innovations in three aspects, namely, ingredients, food properties and taste, on the basis of maintaining the traditional spicy taste. In terms of ingredients, seeded peppers are selected and made into glutinous rice cake peppers to avoid high temperature and heat dryness; in terms of food properties, cool and moistening ingredients are added for balance; in terms of taste, frying and cooking are combined to have a richer sense of layers, which can not only meet the taste needs of consumers, but also allow consumers to no longer worry about getting angry when eating spicy food. DETAILED DESCRIPTION

[0032] The present invention is further described below through specific implementation methods, and the following percentages are percentages by weight.

[0033] Example 1

[0034] A spicy sauce is made from the following components by weight percentage:

[0035] 38% oil, wherein the oil is a mixture of equal amounts of soybean oil, rapeseed oil and lard;

[0036] 30% of the main ingredients, including bell pepper, bullet pepper, green pepper and red pepper, and the four are in equal amounts;

[0037] 10% bean paste;

[0038] 10% mixed juice, wherein the mixed juice is a juice prepared by mixing water chestnut, houttuynia cordata and mint in a ratio of 1:1:2;

[0039] 1% stabilizer, wherein the stabilizer is a mixture of tapioca starch and glyceride in a ratio of 2:1;

[0040] 1% emulsifier, wherein the emulsifier is a mixture of lecithin and deacetylated lecithin in a ratio of 2:1;

[0041] 5% crystal sugar;

[0042] 3% salt;

[0043] 2% of spices, which are a combination of cinnamon, turmeric, star anise, grass fruit, tangerine peel, cloves, fennel, saffron, nutmeg and liquorice.

[0044] Example 2

[0045] A spicy sauce is made from the following components by weight percentage:

[0046] 48% oil, wherein the oil is a mixture of soybean oil and rapeseed oil in a ratio of 3:2;

[0047] 17% of main ingredients, the main ingredients include bell pepper, green pepper and red pepper, and the bell pepper, green pepper and red pepper are mixed in a ratio of 2:1:1;

[0048] 15% bean paste;

[0049] 5% mixed juice, wherein the mixed juice is a juice prepared by mixing equal amounts of water chestnut, houttuynia cordata and mint;

[0050] 2% stabilizer, wherein the stabilizer is a mixture of cassava starch and glyceride in equal amounts;

[0051] 1% emulsifier, wherein the emulsifier is a mixture of lecithin and deacetylated lecithin in a ratio of 2:1;

[0052] 3% crystal sugar;

[0053] 4% salt;

[0054] 5% of spices, which are a combination of cinnamon, turmeric, star anise, grass fruit, cloves, fennel and nutmeg.

[0055] Example 3

[0056] A spicy sauce is made from the following components by weight percentage:

[0057] 38% oil, wherein the oil is a mixture of soybean oil and sheep oil in equal amounts;

[0058] 37% of the main ingredients, including bell pepper, bullet pepper, green pepper and red pepper, and the four are in equal amounts;

[0059] 10% bean paste;

[0060] 6% mixed juice, wherein the mixed juice is a juice prepared by mixing equal amounts of water chestnut, houttuynia cordata and mint;

[0061] 1.5% of a stabilizer, wherein the stabilizer is a mixture of cassava starch and glyceride in equal amounts;

[0062] 0.5% emulsifier, wherein the emulsifier is a mixture of lecithin and deacetylated lecithin in a ratio of 2:1;

[0063] 3% crystal sugar;

[0064] 3% salt;

[0065] 1% of spices, wherein the spices are a combination of cinnamon, turmeric, star anise, cloves, fennel, saffron, nutmeg and liquorice.

[0066] Example 4

[0067] A spicy sauce is made from the following components by weight percentage:

[0068] 39% oil, wherein the oil is a mixture of equal amounts of soybean oil, rapeseed oil and lard;

[0069] 17% of main ingredients, the main ingredients include bell pepper, green pepper and red pepper, and the weight ratio of bell pepper, green pepper and red pepper is 2:1:1;

[0070] 30% bean paste;

[0071] 5% mixed juice, wherein the mixed juice is a juice prepared by mixing equal amounts of water chestnut, houttuynia cordata and mint;

[0072] 1% stabilizer, wherein the stabilizer is a mixture of cassava starch and glyceride in equal amounts;

[0073] 1% emulsifier, wherein the emulsifier is a mixture of lecithin and deacetylated lecithin in a ratio of 2:1;

[0074] 3% crystal sugar;

[0075] 3% salt;

[0076] 1% of spices, which are a combination of star anise, tsaoko, tangerine peel, cloves, fennel, saffron, nutmeg and liquorice.

[0077] Example 5

[0078] A spicy sauce is made from the following components by weight percentage:

[0079] 40% oil, wherein the oil is a mixture of equal amounts of soybean oil, rapeseed oil and lard;

[0080] 19% of main ingredients, the main ingredients include bell pepper, green pepper and red pepper, and the weight ratio of bell pepper, green pepper and red pepper is 2:1:1;

[0081] 12% bean paste;

[0082] 6% mixed juice, wherein the mixed juice is a juice prepared by mixing equal amounts of water chestnut, houttuynia cordata and mint;

[0083] 3% stabilizer, wherein the stabilizer is a mixture of cassava starch and glyceride in equal amounts;

[0084] 2% emulsifier, wherein the emulsifier is a mixture of lecithin and deacetylated lecithin in a ratio of 2:1;

[0085] 7% crystal sugar;

[0086] 10% salt;

[0087] 1% of spices, wherein the spices are a combination of cinnamon, turmeric, star anise, fennel and liquorice.

[0088] Example 6 Preparation method

[0089] Select high-quality raw materials and carry out pretreatment, which includes washing and removing impurities. Washing can remove surface dirt and impurities, and removing impurities includes picking out stones, glass, hair, insects, grass sticks, etc., to ensure the hygiene, safety and quality of the raw materials.

[0090] The specific preparation method comprises the following steps:

[0091] S1: Soaking: Soak the peppers without seeds in water for 30 minutes, soak the spices in cooking wine for 30 minutes, and soak the green and red peppercorns in water for 30 minutes;

[0092] S2: Ciba pepper: Use a grinder to grind the soaked and seeded pepper into Ciba pepper. The color of the pepper is brighter red, and it is not easy to get mushy when exposed to oil or high temperature, and it is not easy to get angry when eating.

[0093] S3: Dissolving: dissolving stabilizer and emulsifier in water at a temperature of 50-60°C and stirring for 10-15 minutes;

[0094] S4: chopping: cut the specified weight of onions into 0.6-0.8 cm onion segments for later use; wash the ginger, drain the water, and cut it into 0.6-0.8 cm square small pieces using a ginger cutter; wash the garlic, drain the water, and cut it into 0.6-0.8 cm square small pieces using a garlic cutter;

[0095] S5 Stir-frying: When the oil temperature reaches about 210°C, add ginger, onion, garlic, bean paste, rock sugar, spices, green pepper, red pepper, chili segments and glutinous rice pepper in sequence;

[0096] S6: cooking: adding mixed juice, stabilizer and emulsifier, stirring and cooking thoroughly;

[0097] S7: Adjust pH value: Add food grade acid or alkali to adjust the pH value of the product to 6.5-7.5. Keeping the pH value within this range helps maintain the stability of the spicy sauce.

[0098] S8: Sterilization and cooling: sterilize and cool the spicy sauce to room temperature;

[0099] S9: Packaging: After cooling to room temperature, the spicy sauce is vacuum packed.

[0100] The above embodiments are intended to illustrate the present invention rather than to limit it. Under the concept of the present invention, technical solutions that have not been substantially changed are still protected by the present invention.

Claims

1. A spicy sauce, characterized in that: Made of the following components by weight: 38% to 48% fat; 17% to 37% of a main ingredient, wherein the main ingredient is selected from one or more of chili peppers, green peppercorns and red peppercorns; 10% to 30% bean paste; 5% to 10% of a mixed juice, wherein the mixed juice is a juice boiled from one or more ingredients of water chestnut, houttuynia cordata, and mint; 1% to 3% of a stabilizer, which is used to increase the viscosity and stability of the spicy sauce, prevent the particles therein from settling and stratifying, and extend the shelf life of the product; 0.5% to 2% emulsifier; 3% to 7% crystal sugar; 3% to 10% salt; 1%-5% spices.

2. The spicy sauce according to claim 1, characterized in that: The oil consists of soybean oil, rapeseed oil and lard or sheep fat.

3. The spicy sauce according to claim 1, characterized in that: The main ingredients are composed of seeded spicy peppers, green peppers and red peppers.

4. The spicy sauce according to claim 1, characterized in that: The stabilizer is selected from one or a combination of tapioca starch and glyceride.

5. The spicy sauce according to claim 1, characterized in that: The emulsifier is selected from any one or a combination of two of lecithin, deacetylated lecithin and polysorbate.

6. The spicy sauce according to claim 1, characterized in that: The spices are selected from one or more combinations of cinnamon, turmeric, star anise, tsaoko, tangerine peel, cloves, fennel, saffron, nutmeg and licorice.

7. A method for preparing a spicy sauce, characterized in that The steps include: S1: Soaking: Soak the peppers without seeds in water for 30 minutes, soak the spices in cooking wine for 30 minutes, and soak the green and red peppercorns in water for 30 minutes; S2: Ciba pepper: grind the soaked and seeded pepper into Ciba pepper using a grinder; S3: Dissolve: Dissolve stabilizers and emulsifiers in water; S4: chopping: cut the specified weight of onions into 0.6-0.8 cm onion segments for later use; wash the ginger, drain the water, and cut it into 0.6-0.8 cm square small pieces using a ginger cutter; wash the garlic, drain the water, and cut it into 0.6-0.8 cm square small pieces using a garlic cutter; S5 Stir-fry: When the oil temperature reaches 105-210 degrees, add ginger, onion, garlic, bean paste, rock sugar, spices, green pepper, red pepper and ciba pepper in turn. S6: cooking: adding mixed juice, stabilizer and emulsifier, stirring and cooking thoroughly; S7: Adjust pH value: Add food grade acid or alkali to adjust the pH value of the product to 6.5-7.5; S8: Sterilization and cooling: sterilize and cool the spicy sauce to room temperature; S9: Packaging: After cooling to room temperature, the spicy sauce is vacuum packed.

8. The method for preparing the spicy sauce according to claim 7, characterized in that: In step S3, the stabilizer and the emulsifier are dissolved by stirring, the water temperature is 50-60° C., and the stirring time is 10-15 minutes.