Hot and spicy sauce of preserved red peppers and preparation method thereof

A technology of pickled hot pepper sauce and hot pepper sauce, which is applied in food preparation, application, food science, etc., can solve the problems of dry mouth and tongue, not suitable for eating too much, and achieve the effect of rich nutrition

Inactive Publication Date: 2009-04-01
邹春涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To overcome the shortcomings of the existing spicy sauce that should not be eaten too much, dry mouth after eating, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a pickled chili spicy sauce, which includes the following raw materials in parts by weight: 1800g pickled pepper, 4200g peanut oil, 600g fermented soya bean, 350g black sesame, 320g peanut, 400g soybean, 720g shallot, 410g fermented bean curd .

[0023] The preparation method of described pickled pepper fragrant and hot sauce, its steps are:

[0024] (1) Dry-fry 320g of peanuts and 400g of soybeans until they are half mature, then cool and peel them naturally, and smash the peanuts into powder for later use;

[0025] (2) Make pickled peppers by submerging fresh peppers in the form of pickles, take 1800g of pickled peppers and mince them for later use;

[0026] (3) 720g shallots, peeled, washed and chopped;

[0027] (4) Mince 600g fermented soya bean for later use;

[0028] (5) 350g black sesame seeds, peeled and fried for later use;

[0029] (6) 410g fermented bean curd mashed into mud for later use;

[0030] (7) Heat 4200g of peanut oil on the stove ...

Embodiment 2

[0033] A pickled chili spicy sauce, which includes the following raw materials in proportions by weight: 2000g pickled peppers, 5000g salad oil, 700g tempeh, 450g black sesame, 880g peanuts, 450g soybeans, 800g green onions, 500g fermented bean curd, and 160g biscuits , white sesame 300g, sesame oil 700g, monosodium glutamate 140g, chicken essence 140g, sugar 50g.

[0034] The preparation method of described pickled pepper fragrant and hot sauce, its steps are:

[0035] (1) Dry-fry 880g of peanuts and 450g of soybeans until half mature, then naturally cool, peel and mash for later use;

[0036] (2) Make pickled peppers by submerging the fresh peppers in the form of pickles, take 2000g of pickled peppers and mince them for later use;

[0037] (3) Peel 800g green onions, wash and chop them; grind 160g biscuits for later use:

[0038] (4) Mince 700g fermented soya bean for later use;

[0039] (5) 450g black sesame and 300g white sesame are peeled and fried for later use;

[0...

Embodiment 3

[0043] Embodiment 3, a pickled chili spicy sauce, which includes the following raw materials in parts by weight: pickled pepper 2000g, rapeseed oil 5000g, tempeh 700g, black sesame 450g, peanut 780g, soybean 450g, green onion 800g, tofu Milk 500g, biscuits 190g, white sesame 400g, sesame oil 780g, monosodium glutamate 160g, chicken essence 160g, sugar 80g.

[0044] The preparation method of described pickled pepper fragrant and hot sauce, its steps are:

[0045] (1) Dry-fry 780g of peanuts and 450g of soybeans until they are half mature, then naturally cool, peel and mash for later use;

[0046] (2) Make pickled peppers by submerging the fresh peppers in the form of pickles, take 2000g of pickled peppers and mince them for later use;

[0047] (3) Peel 800g green onions, wash and chop them; grind 160g biscuits for later use:

[0048] (4) Mince 700g fermented soya bean for later use;

[0049] (5) 450g black sesame and 400g white sesame are peeled and fried for later use;

[...

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PUM

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Abstract

The invention mainly relates to a table hot and spicy sauce and a preparation method thereof. The hot and spicy sauce, which is made from pickled pepper, is characterized by containing ingredients in terms of part by weight: pickled 18-20 parts of pickled pepper, 40-50 parts of edible oil, 6-7 parts of lobster sauce, 3.5-4.5 parts of black sesame seed, 3.2-8.8 parts of pignut, 4-4.5 parts of soybean, 7.2-8 parts of shallot, and 4.1-5 parts of sufu. The ingredients are prepared into the hot and spicy sauce, which has a slightly hot taste and does not cause people to have a parched mouth or tongue and excessive internal heat, thus being suitable for various people. Besides, the requirements of fresh-keeping and quality guarantying of the hot and spicy sauce can be satisfied without adding any additive, thus overcoming the defect that the fresh-keeping and quality guarantying can only be realized when the additive is added and facilitating eating and storage. The sauce is rich in nutrition, convenient to eat and store, and suitable for public taste; moreover, the sauce can not only used for mixing rice, steamed bread or cold dish, but also be widely used in restaurants, households and on journey.

Description

Technical field: [0001] The invention mainly relates to a kind of spicy sauce with table and its preparation method. Background technique: [0002] At present, most of the spicy sauces use traditional dried chili powder noodles as the main raw material. Traditional dried chili should not be eaten too much, and those with yin deficiency and heat should not eat it. Eating or not eating; In addition, except that there is fiery disease or yin deficiency and hyperactivity of fire, hypertension, tuberculosis patients should also eat cautiously as Chinese patent CN101011134 etc.; The above-mentioned peppers all have one thing in common: it is easy to cause dry mouth, cough, sore throat, and constipation. Invention content: [0003] The purpose of the present invention is to avoid the deficiencies of the prior art and provide a kind of pickled chili spicy sauce and a preparation method thereof. To overcome the existing spicy sauce should not eat more, dry mouth and other deficie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 邹春涛
Owner 邹春涛
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