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
CN101933603AInactive Publication Date: 2011-01-05JIANGSU UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGSU UNIV
Publication Date
2011-01-05
Estimated Expiration
Not applicable · inactive patent
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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.
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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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