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

Inactive Publication Date: 2008-02-06
王文军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are usually many types of chili sauces on the market, each with its own characteristics, but the traditional method is to boil, pickle or ferment the chili peppers. Because it is a large piece of chili sauce, it is not enough when eating. Convenience, with the continuous acceleration of people's life rhythm, the demand for convenient and delicious food is increasing. It is not only required to be easy to carry and delicious, but also to be convenient to eat. However, the packaging of traditional chili sauce and its own characteristics, It is not very convenient to eat, and the tools after eating need to be cleaned; this is especially true for people who go out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention relates to a capsicum paste and the fabrication method thereof, wherein the capsicum paste mainly consists of components as follows: capsicum (10-20 shares), vegetable oil (5-10 shares), rock candy (2-6 shares), vegetable mud and / or fruits mud (20-25 shares), salt (4-8 shares), fennel powder (0.1-0.2 shares), powder of Zanthoxylum Bungeanum Maxin (0.1-0.2 shares), sauce (2-5 shares), and fresh ginger powder (0.2-0.4 shares), and the fabrication method is as follows: the fresh capsicum or the dried capsicum is grinded into powder more than 80 meshes, added with vegetable oil, rock sugar, salt, fennel powder, powder of Zanthoxylum Bungeanum Maxin, sauce, fresh ginger powder and vegetable mud and / or fruits mud, as well as the water as the adjuvant material, to obtain a paste, which is stirred evenly and heated under 100 DEG C for 10 minutes, sealed for 1 hour, cooled down to obtain the capsicum paste. The capsicum paste provided by the present invention is not only easy to carry, but also convenient for eating with sanitation and convenience.

Description

Technical field [0001] The invention relates to a chili paste and a preparation method thereof. Background technique [0002] There are usually many types of chili sauce on the market, each with its own characteristics, but the traditional method is to boil, pickle or ferment the chili peppers. Because it is a large piece of chili pepper, it is not enough for consumption. Convenience. With the continuous acceleration of people's life rhythm, the demand for delicious food is increasing. The requirement is not only easy to carry and delicious, but also convenient to eat. The traditional packaging of chili sauce and its own characteristics, It is not very convenient to eat, and the tools need to be cleaned after eating; this is especially true for people who go out. Summary of the invention [0003] In view of the shortcomings of the above-mentioned traditional chili sauce, the purpose of the present invention is to provide a chili paste and a preparation method thereof. The chili ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 王文军
Owner 王文军
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