阅读说明：本技术 辣椒酱及其制备方法和应用 (Chili sauce and preparation method and application thereof ) 是由 王元凤 于 2019-12-05 设计创作，主要内容包括：本发明涉及一种辣椒酱及其制备方法和应用,所述辣椒酱包括如下重量份数的原料：A组分：大豆油1400份～1600份,辣椒粉900份～1100份,大蒜700份～900份；B组分：鸡精400份～600份,味精400份～600份；C组分：花椒粉30份～40份,胡椒粉30份～40份,豆豉18份～38份,白糖15份～30份；D组分：黄豆酱20份～35份,蚝油22份～42份,海鲜酱油40份～60份和料酒40份～60份。本发明的辣椒酱,采用纯植物提取,不添加香精、香料等,味道鲜美,绿色环保,可以增加食欲、促进消化,同时口感醇厚细腻,酸甜得当,清香爽口,具有很好的商业前景。(The invention relates to chilli sauce and a preparation method and application thereof, wherein the chilli sauce comprises the following raw materials in parts by weight: the component A comprises: 1400 to 1600 portions of soybean oil, 900 to 1100 portions of chili powder and 700 to 900 portions of garlic; and B component: 400-600 parts of chicken essence and 400-600 parts of monosodium glutamate; and C, component C: 30 to 40 portions of pepper powder, 18 to 38 portions of fermented soya beans and 15 to 30 portions of white sugar; and (D) component: 20 to 35 parts of soybean paste, 22 to 42 parts of oyster sauce, 40 to 60 parts of seafood soy sauce and 40 to 60 parts of cooking wine. The chili sauce is extracted by pure plants, does not contain essence, spice and the like, is delicious in taste, green and environment-friendly, can increase appetite and promote digestion, is mellow and fine in taste, proper in sour and sweet, fragrant and tasty, and has good commercial prospect.)

1. The chili sauce is characterized by comprising the following raw materials in parts by weight:

the component A comprises: 1400 to 1600 portions of soybean oil, 900 to 1100 portions of chili powder and 700 to 900 portions of garlic;

and B component: 400-600 parts of chicken essence and 400-600 parts of monosodium glutamate;

and C, component C: 30 to 40 portions of pepper powder, 18 to 38 portions of fermented soya beans and 15 to 30 portions of white sugar;

and (D) component: 20 to 35 parts of soybean paste, 22 to 42 parts of oyster sauce, 40 to 60 parts of seafood soy sauce and 40 to 60 parts of cooking wine.

2. The chili sauce according to claim 1, comprising the following raw materials in parts by weight:

the component A comprises: 1400 parts of soybean oil, 1100 parts of chili powder and 700 parts of garlic;

and B component: 600 parts of chicken essence and 400 parts of monosodium glutamate;

and C, component C: 40 parts of pepper powder, 30 parts of pepper powder, 38 parts of fermented soya beans and 15 parts of white sugar;

and (D) component: 35 parts of soybean paste, 22 parts of oyster sauce, 60 parts of seafood soy sauce and 40 parts of cooking wine.

3. The chili sauce according to claim 1, comprising the following raw materials in parts by weight:

the component A comprises: 1600 parts of soybean oil, 900 parts of chili powder and 900 parts of garlic;

and B component: 400 parts of chicken essence and 600 parts of monosodium glutamate;

and C, component C: 30 parts of pepper powder, 40 parts of pepper powder, 18 parts of fermented soya beans and 30 parts of white sugar;

and (D) component: 20 parts of soybean paste, 42 parts of oyster sauce, 40 parts of seafood soy sauce and 60 parts of cooking wine.

4. The chili sauce according to claim 1, comprising the following raw materials in parts by weight:

the component A comprises: 1500 parts of soybean oil, 1000 parts of chilli powder and 800 parts of garlic;

and B component: 500 parts of chicken essence and 500 parts of monosodium glutamate;

and C, component C: 35 parts of pepper powder, 28 parts of fermented soya beans and 21 parts of white sugar;

and (D) component: 27 parts of soybean paste, 32 parts of oyster sauce, 50 parts of seafood soy sauce and 50 parts of cooking wine.

5. The chili sauce according to claim 1, comprising the following raw materials in parts by weight:

the component A comprises: 1450 parts of soybean oil, 1050 parts of chili powder and 750 parts of garlic;

and B component: 550 parts of chicken essence and 450 parts of monosodium glutamate;

and C, component C: 38 parts of pepper powder, 32 parts of pepper powder, 36 parts of fermented soya beans and 18 parts of white sugar;

and (D) component: 32 parts of soybean paste, 25 parts of oyster sauce, 58 parts of seafood soy sauce and 42 parts of cooking wine.

6. The chili sauce according to claim 1, comprising the following raw materials in parts by weight:

the component A comprises: 1550 parts of soybean oil, 950 parts of chilli powder and 850 parts of garlic;

and B component: 450 parts of chicken essence and 550 parts of monosodium glutamate;

and C, component C: 32 parts of pepper powder, 38 parts of pepper powder, 20 parts of fermented soya beans and 28 parts of white sugar;

and (D) component: 23 parts of soybean paste, 40 parts of oyster sauce, 43 parts of seafood soy sauce and 57 parts of cooking wine.

7. A method for preparing a chili paste according to any one of claims 1 to 6, comprising the steps of:

s101: firstly, pouring the soybean oil into a pot to be heated by strong fire;

s102: adding the chilli powder into the pot and stirring until the chilli powder floats, and then turning off the fire;

s103: and sequentially adding the raw materials of the component B, the component C and the component D into the pot, then adding the garlic, stirring, heating until the raw materials in the pot are foamed, and then turning off the fire to obtain the chili sauce.

8. Use of a chilli sauce according to any one of claims 1 to 6 in the technical fields of health care and food processing.

Technical Field

The invention belongs to the technical field of food, and particularly relates to chili sauce as well as a preparation method and application thereof.

Background

At present, various chili pastes are popular in the market, and become one of table foods which people like in daily life. It has effects in relieving fever, relieving pain, stimulating appetite, invigorating stomach and spleen, dispelling pathogenic wind and removing dampness, preventing canceration, reducing blood lipid and reducing weight. At present, chili sauce is prepared from oil and water. The oil is prepared from edible oil such as sesame oil and Capsici fructus, and has bright red color, a layer of sesame oil floats on the oil, oil fragrance of Capsici fructus, easy storage, and long shelf life; the water-based food is prepared by fermenting water and pepper, is bright red, has lactic acid generation so as to promote appetite, is deeply loved by consumers, but has long preparation time and short shelf life, the aim of prolonging the shelf life is fulfilled by adding preservative and more than 10 percent of salt, and the food is salty and has no oily aroma, thus greatly influencing the production and sensory quality of the food.

Disclosure of Invention

One object of the present invention is to provide a chili paste.

The invention relates to chilli sauce which comprises the following raw materials in parts by weight: the component A comprises: 1400 to 1600 portions of soybean oil, 900 to 1100 portions of chili powder and 700 to 900 portions of garlic; and B component: 400-600 parts of chicken essence and 400-600 parts of monosodium glutamate; and C, component C: 30 to 40 portions of pepper powder, 18 to 38 portions of fermented soya beans and 15 to 30 portions of white sugar; and (D) component: 20 to 35 parts of soybean paste, 22 to 42 parts of oyster sauce, 40 to 60 parts of seafood soy sauce and 40 to 60 parts of cooking wine.

The chili sauce is extracted by pure plants, does not contain essence, spice and the like, is delicious in taste, green and environment-friendly, can increase appetite and promote digestion, is mellow and fine in taste, proper in sour and sweet, fragrant and tasty, and has good commercial prospect.

In addition, the chili sauce of the invention can also have the following additional technical characteristics:

as a preferred embodiment of the invention, the chili sauce comprises the following raw materials in parts by weight: the component A comprises: 1400 parts of soybean oil, 1100 parts of chili powder and 700 parts of garlic; and B component: 600 parts of chicken essence and 400 parts of monosodium glutamate; and C, component C: 40 parts of pepper powder, 30 parts of pepper powder, 38 parts of fermented soya beans and 15 parts of white sugar; and (D) component: 35 parts of soybean paste, 22 parts of oyster sauce, 60 parts of seafood soy sauce and 40 parts of cooking wine.

As a preferred embodiment of the invention, the chili sauce comprises the following raw materials in parts by weight: the component A comprises: 1600 parts of soybean oil, 900 parts of chili powder and 900 parts of garlic; and B component: 400 parts of chicken essence and 600 parts of monosodium glutamate; and C, component C: 30 parts of pepper powder, 40 parts of pepper powder, 18 parts of fermented soya beans and 30 parts of white sugar; and (D) component: 20 parts of soybean paste, 42 parts of oyster sauce, 40 parts of seafood soy sauce and 60 parts of cooking wine.

As a preferred embodiment of the invention, the chili sauce comprises the following raw materials in parts by weight: the component A comprises: 1500 parts of soybean oil, 1000 parts of chilli powder and 800 parts of garlic; and B component: 500 parts of chicken essence and 500 parts of monosodium glutamate; and C, component C: 35 parts of pepper powder, 28 parts of fermented soya beans and 21 parts of white sugar; and (D) component: 27 parts of soybean paste, 32 parts of oyster sauce, 50 parts of seafood soy sauce and 50 parts of cooking wine.

As a preferred embodiment of the invention, the chili sauce comprises the following raw materials in parts by weight: the component A comprises: 1450 parts of soybean oil, 1050 parts of chili powder and 750 parts of garlic; and B component: 550 parts of chicken essence and 450 parts of monosodium glutamate; and C, component C: 38 parts of pepper powder, 32 parts of pepper powder, 36 parts of fermented soya beans and 18 parts of white sugar; and (D) component: 32 parts of soybean paste, 25 parts of oyster sauce, 58 parts of seafood soy sauce and 42 parts of cooking wine.

As a preferred embodiment of the invention, the chili sauce comprises the following raw materials in parts by weight: the component A comprises: 1550 parts of soybean oil, 950 parts of chilli powder and 850 parts of garlic; and B component: 450 parts of chicken essence and 550 parts of monosodium glutamate; and C, component C: 32 parts of pepper powder, 38 parts of pepper powder, 20 parts of fermented soya beans and 28 parts of white sugar; and (D) component: 23 parts of soybean paste, 40 parts of oyster sauce, 43 parts of seafood soy sauce and 57 parts of cooking wine.

The invention also aims to provide a preparation method of the chili sauce.

The preparation method of the chili sauce comprises the following steps: s101: firstly, pouring the soybean oil into a pot to be heated by strong fire; s102: adding the chilli powder into the pot and stirring until the chilli powder floats, and then turning off the fire; s103: and sequentially adding the raw materials of the component B, the component C and the component D into the pot, then adding the garlic, stirring, heating until the raw materials in the pot are foamed, and then turning off the fire to obtain the chili sauce.

The invention also aims to provide application of the chili sauce in the technical fields of health care products and food processing.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Detailed Description

The following detailed description of embodiments of the invention is intended to be illustrative, and not to be construed as limiting the invention.