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Chilli sauce formula and preparation method thereof

A technology of chili sauce and chili, applied in the formula and preparation of chili sauce, can solve the problems of side effects, high cost of raw materials, low nutritional value, etc., and achieve the effect of long shelf life and no preservative

Inactive Publication Date: 2010-06-23
丁菊兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention has the problems of high cost of raw materials and low nutritional value, and the antistaling agent contained in it has side effects on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 15 kg of chili, 3 kg of dry yellow sauce, 1 kg of clear oil, 1 kg of sugar, 2 kg of cooked peanuts, 1.5 kg of cooked white sesame seeds, 2 kg of ginger, 0.3 kg of monosodium glutamate, 1 kg of salt, and 0.15 kg of liquor.

[0022] (1) Dry 15 kilograms of chili, wash 2 kilograms of cooked peanuts and 2 kilograms of ginger, and peel them. Use a food chopper to grind the chili, cooked peanuts, and ginger for later use. The minced chili juice and ginger The juice is reserved;

[0023] (2) Put 15 kilograms of crushed peppers obtained in step (1) in a heating pot, dry-fry with fire, and keep turning during the heating process until the moisture of the peppers is 50% dry, and the dry-frying time is 15 minutes;

[0024] (3) Add 2 kilograms of minced ginger to the heating pot, and stir-fry for 3 minutes on a slow fire;

[0025] (4) Add 3 kilograms of dry yellow sauce to the heating pot and stir-fry for 3 minutes;

[0026] (5) Add 2 kilograms of cooked peanuts prepared in step (1) to the ...

Embodiment 2

[0031] 20 kg of chili, 3.5 kg of dry yellow sauce, 1.5 kg of clear oil, 1.5 kg of sugar, 2 kg of cooked peanuts, 1 kg of cooked white sesame seeds, 2.5 kg of ginger, 0.35 kg of monosodium glutamate, 1.5 kg of salt, and 0.25 kg of liquor.

[0032] (1) Dry 20 kilograms of chili, wash 2 kilograms of cooked peanuts and 2.5 kilograms of ginger, and peel them. Use a food chopper to grind the chilies, cooked peanuts, and ginger for later use. The minced chili juice and ginger The juice is reserved;

[0033] (2) Place 20 kilograms of ground peppers obtained in step (1) in a heating pot, dry-fry them over a fire, constantly turning during the heating process, until the moisture of the peppers is 50% dry, and the dry-frying time is 35 minutes;

[0034] (3) Add 2.5 kilograms of minced ginger to the heating pot, and stir-fry for 5 minutes on a slow fire;

[0035] (4) Add 3.5 kilograms of dried yellow sauce to the heating pot and stir-fry for 5 minutes;

[0036] (5) Add 2 kilograms of cooked peanut...

Embodiment 3

[0041] The formula is:

[0042] 10 kg of chili, 2 kg of dry yellow sauce, 0.5 kg of clear oil, 0.5 kg of sugar, 1 kg of cooked peanuts, 1 kg of cooked white sesame seeds, 2 kg of ginger, 0.3 kg of monosodium glutamate, 1 kg of salt, and 0.1 kg of liquor.

[0043] The preparation method is:

[0044] (1) Dry 10 kilograms of chili, wash 1 kilogram of cooked peanuts and 2 kilograms of ginger, and peel them off. Use a food chopper to grind the chili, cooked peanuts, and ginger for later use. The minced chili juice and ginger The juice is reserved;

[0045] (2) Put 10 kilograms of ground peppers obtained in step (1) into a heating pot, dry-fry them over a fire, constantly turning during the heating process, until the moisture of the peppers is 50% dry, and the dry-frying time is 30 minutes;

[0046] (3) Add 2 kilograms of minced ginger to the heating pot and stir-fry for 5 minutes on a slow fire;

[0047] (4) Add 2 kilograms of dried yellow sauce to the heating pot and stir-fry for 5 minutes;...

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PUM

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Abstract

The invention provides a chilli sauce formula and preparation method thereof, relating to the condiment field. The existing chilli sauce has the disadvantages of single taste and lack of brilliance. The invention takes chilli, dry salted and fermented soya paste, boiled oil, white sugar, cooked peanut, ginger, aginomoto, salt and white spirit as raw materials, the chilli, cooked peanut and ginger are ground, the ground chilli is placed into a heating kettle to be dryly fired, and the ginger, dry salted and fermented soya paste, peanut, cooked white sesame seed, salt, aginomoto, white sugar, white spirit and boiled oil are sequentially added and stirred to be uniform, thus obtaining the chilli sauce. The chilli sauce made by the invention has the characteristics of ruddy and bright lustre, fragrance and good flavour, fine and smooth taste, full of nutrients and long quality guarantee period; and the method of the invention has available raw materials, low preparation cost and stable product quality.

Description

Technical field [0001] The invention relates to the field of condiments, in particular to a formula of chili sauce and a preparation method thereof. Background technique [0002] At present, with the continuous improvement of people's living standards, people are becoming more particular about the color and fragrance of food, and their requirements for condiments, especially chili sauce, are getting higher and higher. The main raw material of traditional chili sauce is chili, which has the disadvantages of not bright color, single taste and low nutritional value. In the prior art, the patent close to the present invention is "a chili sauce and its preparation method", patent number 01130235.6. The main raw materials of chili sauce in the patent application publication are chili, garlic, monosodium glutamate, chicken essence, soy sauce, raw oil , Rock sugar, fish sauce, preservative, raw materials are crushed, dry-fried, and added to make finished products. The invention has the...

Claims

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Application Information

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