Preparation method of chili sauce of glutinous rice cake

A technology of glutinous rice cake chili and chili pepper, which is applied in the field of preparation of glutinous rice cake chili sauce, can solve the problems of not being able to fully guarantee the original flavor of chili pepper, insufficient taste layering, and unfavorable health, and achieve rich layering of taste, bright color, and appetizing appetite Effect

Inactive Publication Date: 2010-03-10
CHONGQING DEXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Ciba chili sauce is a kind of chili sauce, which is loved by people in Sichuan, Chongqing, Guizhou and other spicy food regions. The common Ciba chili sauce is made by soaking dried chili peppers in water, mashing them, and then frying them with oil. As a result, such a method is relatively simple, and the production time is short. In terms of processing technology, the original flavor of pepper itself is often not fully guaranteed, and the layering of the taste is not enough. Moreover, some chili sauces sold on the market are often added with synthetic ingredients. Pigments and chemical preservatives, long-term consumption will have adverse effects on people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of glutinous rice cake chili sauce of the present invention may further comprise the steps:

[0032] 1) Wash the screened fresh green peppers without handles and bright color in three cleaning pools to clean the sediment; remove the variegated peppers and foreign impurities, and put them into the Shau Kei with a sieve ladle Drain the water, wash the pepper three times in each cleaning pool, and then change the water once. When changing the water, the foreign matter at the bottom of the pool must be cleaned up and the sediment must be cleaned; the bullet-headed green pepper after washing should be drained and put into the crushing equipment crushed into sauce;

[0033] 2) Pour the crushed chili peppers into a sauce-like crock, add salt and mix well, then cover and marinate for 12-16 hours before use;

[0034] 3) Process the screened fresh yellow ginger into small pieces, and wash them successively in three cleaning pools, wash three times after th...

Embodiment 2

[0040] The preparation method of embodiment two is the same as embodiment one, but in the preparation process, the parts by weight of green capsicum with bullet head bullet head are 100, and the weight parts of all the other various ingredients are: salt 5, fresh yellow ginger 10, Garlic 7, sugar 1, monosodium glutamate 1, the chili sauce made according to these ingredients has a slightly lighter taste, suitable for people who like light taste.

Embodiment 3

[0042] The preparation method of embodiment three is the same as embodiment one, but in the preparation process, the parts by weight of bullet green peppers are 100, and the weight parts of all the other ingredients are: salt 8, fresh yellow ginger 13, Garlic 10, sugar 2, monosodium glutamate 2, due to increased use of related ingredients, the chili sauce made according to Example 3 tastes strong and fragrant, and is suitable for people with heavier tastes.

[0043] The glutinous rice cake chili sauce prepared according to the preparation method of the invention is bright in color, delicious in taste, does not contain harmful substances, and is green and healthy.

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PUM

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Abstract

The invention discloses a preparation method of chili sauce of glutinous rice cake, which comprises the following steps: bullet green peppers are ground, salted, added with seasonings, fried and subjected to other procedures so as to be prepared into chili sauce of glutinous rice cake; the method particularly emphasizes salting time, and heat control and time for stir-frying of the ground green peppers in the premise of fully guaranteeing the taste of the ground green peppers; the prepared chili sauce has bright color, is delicious and has the efficacy of stimulating and increasing appetite; and simultaneously, no manmade additives such as preservative and the like are added in the preparation process, therefore, the chili sauce is characterized by being natural and green.

Description

technical field [0001] The invention relates to a preparation method of glutinous rice cake chili sauce. Background technique [0002] Pepper belongs to Solanaceae, an annual or perennial vegetable, native to tropical South America, and introduced to my country in the Ming Dynasty. It is produced in all parts of my country, with Sichuan, Chongqing, Hunan and Hubei producing the most, and it is available in all seasons. [0003] Chili sauce is made from fresh chili peppers. It is a condiment that people generally like to eat. It is rich in nutrition and delicious in taste. Specifically, it has the following functions: [0004] 1. Antipyretic and analgesic: hot pepper is warm, can lower body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect; [0005] 2. Prevention of cancer: Capsaicin, the active ingredient of pepper, is an antioxidant substance, which can prevent the metabolism of relevant cells, thereby terminating t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 朱光伟万菁炜
Owner CHONGQING DEXIN FOOD
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