阅读说明：本技术 一种辣椒酱及其制备方法 (Chili sauce and preparation method thereof ) 是由 周珍醒 于 2019-11-18 设计创作，主要内容包括：本发明公开了一种辣椒酱及其制备方法,按其重量份计,包括以下原料：猪肉、鸡肉、青稞、辣椒、姜、藠头、核桃仁、柠檬、食盐、花椒粉、芝麻、花生油、核桃油。通过备料、炸制、炒制、混合、灌装等步骤制得的辣椒酱在原料中添加脱水的藠头提升了辣椒酱的咀嚼感进而提升口感,猪肉连同柠檬和青稞一同用荷叶包裹蒸制,蒸出的猪肉带有柠檬的清香味和荷叶及青稞的营养成分,制成辣椒酱更有嚼劲,香味更突出,将物料与热熟的核桃油进行拌和,有效的提升了辣椒酱的抗氧化性,本发明制得的辣椒酱香辣可口、营养丰富、保质期长、无添加剂。(The invention discloses a chilli sauce and a preparation method thereof, wherein the chilli sauce comprises the following raw materials in parts by weight: pork, chicken, highland barley, hot pepper, ginger, allium chinense, walnut kernel, lemon, salt, Chinese prickly ash powder, sesame, peanut oil and walnut oil. The chili sauce prepared by the steps of material preparation, frying, stir-frying, mixing, filling and the like is added with dehydrated allium chinense in raw materials, so that the chewing feeling of the chili sauce is improved, the taste is further improved, pork, lemon and highland barley are wrapped and steamed by lotus leaves, the steamed pork has the faint scent of the lemon and the nutritional ingredients of the lotus leaves and the highland barley, the prepared chili sauce is chewy and has more prominent scent, and the material is mixed with the hot walnut oil, so that the oxidation resistance of the chili sauce is effectively improved.)

1. The chili sauce comprises the following raw materials in parts by weight: 10-14 parts of pork, 8-10 parts of chicken, 3-5 parts of highland barley, 30-34 parts of hot pepper, 1-3 parts of ginger, 3-5 parts of allium chinense, 6-8 parts of walnut kernel, 1-2 parts of lemon, 6-8 parts of salt, 2-3 parts of pepper powder, 2-3 parts of sesame, 3-6 parts of peanut oil and 3-5 parts of walnut oil.

2. A method of preparing a chili paste as claimed in claim 1, comprising the steps of:

(1) preparing materials:

a. after 30-34 parts of pepper are cleaned, supporting pepper granules in a pepper chopping machine for standby;

b. peeling 1-2 parts of lemon, cutting into slices, wrapping with 10-14 parts of pork, 3-5 parts of highland barley and 1-3 parts of ginger, steaming in a steamer for 28-32 minutes, cooling, putting the pork and the lemon together in a meat grinder to prepare meat particles with the particle size of 1-1.2cm, and obtaining the pork particles and the cooked highland barley for later use;

c. removing bones from chicken, and making into meat granules with particle size of 1-1.2cm to obtain chicken granules for use;

d. putting 6-8 parts of cooked highland barley and walnut kernel into a pot, adding 1 part of salt, frying, and putting into a pulverizer to prepare particles with the particle size of 4-6mm to obtain mixed particles for later use;

e. preparing allium chinense: cleaning the allium chinense, preparing particles of 0.5-0.7cm, putting the allium chinense into a container, scattering 2 parts of salt, uniformly stirring, standing for 34-40 parts of minutes, wrapping the allium chinense with gauze, extruding liquid, putting the allium chinense into an oven together with lemon peel, baking for 30-40 minutes at 140 ℃ to obtain dehydrated allium chinense particles for later use, and crushing the lemon peel and sieving the allium chinense particles with a 40-mesh sieve for later use;

(2) frying: 2-3 parts of peanut oil is put into a pot to be heated, when the oil temperature reaches 110 ℃, the pork grains are put into the pot to be fried until the pork grains turn yellow, and then the peanut oil is fished out to control the oil for later use; frying chicken granules for 2-3 minutes when the oil temperature rises to 80 ℃, and fishing out for oil control;

(3) frying: putting 1-3 parts of peanut oil into a pot, heating, putting the primarily fried pepper grains into the pot, frying until the pepper is dehydrated and broken, putting the pork grains, the chicken grains, the allium chinense grains, 4-6 parts of salt and 2-3 parts of pepper powder into the pot, continuously frying for 24-26 minutes, putting lemon peel powder and the mixed grains prepared in the step (1) into the pot after no water vapor emerges from the pot, and continuously frying for 3-5 minutes to obtain fried materials for later use;

(4) mixing: putting 3-5 parts of walnut oil into a pot, heating to be cooked, cooling the oil temperature to 40-45 ℃, adding 2-3 parts of sesame, stir-frying for 1-2 minutes, adding the stir-fried material, stirring uniformly, and cooling to obtain chili sauce for later use;

(5) filling: filling the prepared chili sauce into a packaging bottle, sterilizing at high temperature, and warehousing.

3. A chili paste as claimed in claim 1, wherein: the chicken is chicken leg.

4. A method for preparing a chili paste according to claim 2, wherein: wrapping the material with lotus leaves in the step (1).

Technical Field

The invention belongs to the field of food processing, and particularly relates to a preparation method of chili sauce.

Background

With the development of economy in China and the improvement of the living standard of people, the nutrition and the health care function of the overcoat seasoning of people are further known, and the requirement on the seasoning is gradually increased. The chili sauce is used as a main flavoring agent with spicy taste and is an essential flavoring agent in food cooking.

The Capsici fructus contains alkaloid, pigment, vitamins, organic acids, and minerals, and has effects in promoting metabolism, promoting hormone secretion, protecting skin, controlling heart disease and coronary arteriosclerosis, reducing cholesterol, and preventing cancer and other chronic diseases. The chili sauce prepared by taking the chili as the raw material has rich nutrition, delicious taste and convenient use, and is deeply favored by consumers. However, the existing chili sauce has single taste and cannot meet the requirements of consumers.

Disclosure of Invention

The chili sauce provided by the invention is rich in nutrition, long in shelf life and free of additives.

Another object of the present invention is to provide a method for preparing the chili paste

The invention relates to chilli sauce which comprises the following raw materials in parts by weight: 10-14 parts of pork, 8-10 parts of chicken, 3-5 parts of highland barley, 30-34 parts of hot pepper, 1-3 parts of ginger, 3-5 parts of allium chinense, 6-8 parts of walnut kernel, 1-2 parts of lemon, 6-8 parts of salt, 2-3 parts of pepper powder, 2-3 parts of sesame, 3-5 parts of peanut oil and 3-5 parts of walnut oil.

The invention relates to a preparation method of chili sauce, which comprises the following steps:

(1) preparing materials:

a. after 30-34 parts of pepper are cleaned, supporting pepper granules in a pepper chopping machine for standby;

b. peeling 1-2 parts of lemon, cutting into slices, wrapping with 10-14 parts of pork, 3-5 parts of highland barley and 1-3 parts of ginger, steaming in a steamer for 28-32 minutes, cooling, putting the pork and the lemon together in a meat grinder to prepare meat particles with the particle size of 1-1.2cm, and obtaining the pork particles and the cooked highland barley for later use;

c. removing bones from chicken, and making into meat granules with particle size of 1-1.2cm to obtain chicken granules for use;

d. putting 6-8 parts of cooked highland barley and walnut kernel into a pot, adding 1 part of salt, frying, and putting into a pulverizer to prepare particles with the particle size of 4-6mm to obtain mixed particles for later use;

e. preparing allium chinense: cleaning the allium chinense, preparing particles of 0.5-0.7cm, putting the allium chinense into a container, scattering 2 parts of salt, uniformly stirring, standing for 34-40 parts of minutes, wrapping the allium chinense with gauze, extruding liquid, putting the allium chinense into an oven together with lemon peel, baking for 30-40 minutes at 140 ℃ to obtain dehydrated allium chinense particles for later use, and crushing the lemon peel and sieving the allium chinense particles with a 40-mesh sieve for later use;

(2) and (3) initial frying: 2-3 parts of peanut oil is put into a pot to be heated, when the oil temperature reaches 110 ℃, the pork grains are put into the pot to be fried until the pork grains turn yellow, and then the peanut oil is fished out to control the oil for later use; frying chicken granules for 2-3 minutes when the oil temperature rises to 80 ℃, and fishing out for oil control;

(3) frying: 2 parts of peanut oil is put into a pot and heated, the primarily fried pepper grains are put into the pot and fried until the pepper is dehydrated and broken, and then the pork grains, the chicken grains, the allium chinense grains, 4-6 parts of salt, 2-3 parts of pepper powder are put into the pot and continuously fried for 24-26 minutes, and after no water vapor emerges from the pot, lemon peel powder and the mixed grains prepared in the step (1) are added and continuously fried for 3-5 minutes to obtain fried materials for later use;

(4) mixing: putting 3-5 parts of walnut oil into a pot, heating to be cooked, cooling the oil temperature to 40-45 ℃, adding 2-3 parts of sesame, stir-frying for 1-2 minutes, adding the stir-fried material, stirring uniformly, and cooling to obtain chili sauce for later use;

(5) filling: filling the prepared chili sauce into a packaging bottle, sterilizing at high temperature, and warehousing.

The chili sauce is characterized in that the chicken is chicken leg meat.

The preparation method of the chili sauce comprises the step (1) of wrapping the materials with lotus leaves.

Compared with the prior art, the chili sauce has the advantages of being spicy, delicious, rich in nutrition, long in shelf life and free of additives.

Detailed Description