Chilli sauce and preparation method thereof

A technology for chili sauce and dried red pepper, applied in the field of seasoning sauce, can solve the problems affecting product production and sensory quality, long production time, short shelf life, etc., and achieve the effects of promoting appetite, long shelf life and bright red color

Inactive Publication Date: 2011-01-05
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has the oily aroma of chili peppers, and is easy to store and has a long shelf life; the water system is made by fermenting water and chili peppers. Lactic acid is produced, which can promote appetite, and is very popular among consume

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh raw materials according to the following ratio, unit: g

[0028] Dried red pepper 500, cooking oil 200, vinegar 250, salt 50, garlic 100, ginger 100, chicken essence 25, five-spice powder 25.

[0029] Chili sauce of the present invention is prepared by following method:

[0030] 500g of dried red pepper (Chaotianjiao), sorted, removed the stems, soaked in water at 25°C for 12 hours, after absorbing water, drenched and dried, the weight reached 1079g;

[0031] Add 100g of minced garlic, 100g of minced ginger, 50g of salt, 25g of chicken essence, and 25g of five-spice powder. 250g vinegar (Zhenjiang balsamic vinegar, grade 2, acetic acidity 3.5g / 100mL), mix well;

[0032] Heat 200g of cooking oil to remove the smell of raw oil, add it directly to the sauce prepared above, and mix well;

[0033] Then divide into containers, cook, wait for the internal temperature of the chili sauce to reach 80 degrees, continue heating for 40 minutes, quickly tighten the bottle ca...

Embodiment 2

[0035] Weigh raw materials according to the following ratio, unit: g

[0036] Dried red pepper 500, cooking oil 225, vinegar 275, salt 55, garlic 80, ginger 80, chicken essence 35, five-spice powder 35.

[0037] Chili sauce of the present invention is prepared by following method:

[0038] 500g of dried red pepper (Chaotianjiao), sorted, removed the stalks, soaked in water at 25°C for 12 hours, drenched to dry after absorbing water, and the weight reached 1063g;

[0039] Add 80g of minced garlic, 80g of minced ginger, 55g of salt, 35g of chicken essence, and 35g of five-spice powder. 275g table vinegar (Zhenjiang balsamic vinegar, grade 2, acetic acidity 3.5g / 100mL), mix well;

[0040] Heat 225g of cooking oil to remove the smell of raw oil, add it directly to the sauce prepared above, and mix well;

[0041] Then divide into containers, cook, wait for the internal temperature of the chili sauce to reach 80 degrees, continue heating for 30 minutes, quickly tighten the bottle...

Embodiment 3

[0043] Weigh raw materials according to the following ratio, unit: g

[0044] Dry red pepper 500, cooking oil 180, vinegar 200, salt 50, ginger 50.

[0045] Chili sauce of the present invention is prepared by following method:

[0046] 500g of dried red pepper (Chaotianjiao), sorted, removed the stalks, soaked in water at 25°C for 12 hours, drenched to dry after absorbing water, and the weight reached 1024g;

[0047] Add 50g of salt and 200g of vinegar (Zhenjiang vinegar, grade 2, acetic acidity 3.5g / 100mL), mix well;

[0048] Heat 180g of cooking oil to remove the smell of raw oil, add it directly to the sauce prepared above, and mix well;

[0049] Then divide into containers, cook, wait for the internal temperature of the chili sauce to reach 80 degrees, continue heating for 50 minutes, quickly tighten the bottle cap, gradually reduce the temperature, and store.

[0050] The prepared chili sauce can be eaten after two hours, and it is better to eat after three days. At no...

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PUM

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Abstract

The invention relates to chilli sauce and a preparation method thereof. The chilli sauce in the invention comprises the following raw materials in parts by weight: 100 parts of dried red chilli, 30-50 parts of cooking oil, 40-60 parts of vinegar, 8-12 parts of salt, 0-30 parts of garlic, 0-30 parts of ginger, 0-10 parts of chicken essence and 0-10 parts of five spice powder. The preparation method of the chilli sauce comprises the steps of preprocessing the raw materials and auxiliary materials, mixing, stewing and canning. The method for preparing the chilli sauce by utilizing the dried chilli as a raw material in the invention has simple operation, and the prepared chilli sauce has bright red color and luster and aromatic flavor, and integrates oil scent of oil chilli sauce, faint scentof water chilli sauce with tart flavor similar to that of fermented chilli sauce, thus having the fragrant, pungent and tart special taste, being capable of appetizing and having no preservative and longer shelf life.

Description

technical field [0001] The invention relates to a seasoning sauce, in particular to a chili sauce made from dried chili. Simultaneously, the present invention also relates to a preparation method of the chili sauce. Background technique [0002] Chili sauce is a favorite food in people's daily life. It is rich in nutrition and has the effects of increasing appetite, strengthening the spleen and stomach, dispelling rheumatism, relieving heat and analgesia, reducing fat and losing weight, and preventing cancer. [0003] At present, there are two types of chili sauce, oil and water. The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has the oily aroma of chili peppers, and is easy to store and has a long shelf life; the water system is made by fermenting water and chili peppers. Lactic acid is produced, which can promote appetite, and is very popular among consumers. However, i...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 王振斌马晓珂
Owner JIANGSU UNIV
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