Hot pepper paste and method for making the same
A production method and chili technology, applied in food preparation, application, food science, etc., can solve the problems of inconvenient and inconvenient eating, and achieve the effect of convenient carrying and eating
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Embodiment 1
[0011] Select 10-20 parts by weight of dried chili, preferably red bell pepper, preferably 15 parts, remove the stems, wash, dry and grind into powder, filter with an 80-mesh sieve, and take the filtered powder for later use.
[0012] Grind 20-25 parts of fresh bamboo shoots into fresh bamboo shoot puree, preferably 23 parts, and set aside.
[0013] Take 5-10 parts of vegetable oil, preferably 8 parts; 2-6 parts of rock sugar, preferably 3 parts; 4-8 parts of table salt, preferably 6 parts; 0.1-0.2 parts of fennel powder, preferably 0.1 part; pepper powder 0.1-0.2, preferably 0.1 Parts; 2-5 parts of soy sauce oil, preferably 3 parts; 0.2-0.4 parts of ginger powder, preferably 0.3 parts; mixed with the above-mentioned chili powder and fresh bamboo shoot puree, and add appropriate amount of water, stir evenly into a paste.
[0014] The above paste is heated at 100°C for 10 minutes, sealed for 1 hour, and cooled to obtain a chili paste. Spices and preservatives can also be added for ...
Embodiment 2
[0016] Select 10-20 parts by weight of fresh chili, preferably yellow bell pepper, preferably 15 parts, remove the stems, wash, and grind the chili puree. Others are the same as in Example 1.
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