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Method for preparing fresh chilli sauce

A technology of fresh chili sauce and chili, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient guarantee of chili pepper, insufficient layering of taste, short production time, etc., and achieve rich layering of taste, bright color, Appetite effect

Inactive Publication Date: 2012-10-10
CHONGQING DEXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Fresh chili sauce is a kind of chili sauce. It is a favorite condiment for people in Sichuan, Chongqing, Guizhou and other spicy-eating areas. The common method is to simply wash fresh chili, pickle it with salt, and fry it in oil. , the entire processing technology is relatively simple, and the production time is short, which often cannot fully guarantee the original flavor of the pepper itself, and the layering of the taste is not enough, and some chili sauces sold on the market often add artificial pigments and chemical preservatives , long-term consumption will have adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of fresh chilli sauce of the present invention, comprises the following steps:

[0033] 1) Rinse the selected fresh, handleless and bright bullet-headed peppers in three cleaning pools in turn to clean the sediment; remove the variegated peppers and foreign impurities, put them into the Shau Kei with a sieve ladle to drain , each cleaning pool is washed three times after the peppers are washed, and then the water is changed once. When changing the water, the foreign matter at the bottom of the pool must be cleaned up and the sediment must be washed.

[0034] 2) Pour the peppers crushed into sauce into crock pots respectively, add salt and mix evenly, cover and marinate for 9-12 hours, and set aside; the weight of the peppers is 100, and the added ones are used for pickling The weight portion of common salt is 80~90;

[0035] 3) Process the screened fresh yellow ginger into small pieces, wash the screened yellow ginger in three cleaning pools suc...

Embodiment 2

[0041] The preparation method of embodiment two is the same as embodiment one, but in the preparation process, the weight portion of the bullet green capsicum is 100, the weight portion of the vegetable oil for frying is 25, and the weight portion of the special fresh king monosodium glutamate is 1. The weight part of white sugar is 1, and the weight part of pepper powder is 4. The chili sauce made according to this ratio has a slightly lighter taste, which is suitable for people who like light taste.

Embodiment 3

[0043] The preparation method of embodiment three is the same as embodiment one, but in the preparation process, the weight parts of the bullet green peppers are 100, and the weight parts of all the other ingredients are: the weight parts of the vegetable oil for frying are 30 , the weight portion of special fresh king monosodium glutamate is 2, the weight portion of white sugar is 2, and the weight portion of Chinese prickly ash powder is 8, owing to strengthened the usage portion of relevant batching, the chili sauce taste that makes according to embodiment three is strong and fragrant, is suitable for taste For heavier people.

[0044] The 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 method for preparing a fresh chilli sauce, the method prepares the fresh chilli sauce after carrying out the working procedures of smashing, pickling, fermenting, adding materials, stir-frying and the like on bullet-like chilli, the method specially emphasizes the time consumption for pickling the chilli and the heating degree and the time for stir-frying on the basis offully ensuring the taste of the chilli, and the prepared chilli sauce has the advantages of bright color, delicious taste and effects of appetizing and enhancing the appetite; meanwhile, the production process does not add any preservative and other artificial additives and is characterized by natural and green properties.

Description

technical field [0001] The invention relates to a preparation method of fresh 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 the largest output in Sichuan, Chongqing, Hunan and Hubei. Available in all seasons. [0003] Chili sauce is supported by fresh chili peppers. It is a kind of 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 the cancer...

Claims

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Application Information

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