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Making method of chili sauce

A production method and technology of chili sauce, which are applied in the directions of food preparation, application, climate change adaptation, etc., can solve the problems of not enough crispy and tender chili meat, and achieve the effects of unique taste, not easy to deteriorate, and long shelf life.

Inactive Publication Date: 2012-06-13
罗宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to facilitate the preservation of chili peppers, people usually dry chili peppers into dried chili peppers or make chili sauce. There are many ways to make chili sauce. Usually, chili peppers are crushed into paste and then mixed with minced garlic, salt and appropriate amount of ginger and then sealed. It is obtained by standing for a period of time. In this method, the meat of the pepper is not crisp and tender because the pepper is crushed into a sauce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Remove the stalks of the red pepper, wash it, drain the water, chop it to 8 mesh, get the pepper powder, and set aside;

[0017] 2) Wash the garlic, drain the water, chop it to 10 mesh, get minced garlic, and set aside;

[0018] 3) Wash the old ginger, slice it (thickness is 2mm), and dry it in the sun to obtain ginger slices, which are set aside;

[0019] 4) Take 100 parts by weight of minced pepper, 15 parts by weight of minced garlic, 5 parts by weight of ginger slices, 20 parts by weight of salt, 15 parts by weight of bean drum and 5 parts by weight of white wine with an alcohol content of 55 degrees, mix them evenly, and put them into a porcelain jar , sealed, and placed at 20-25°C for 15 days.

Embodiment 2

[0021] 1) Remove the stalks of the red pepper, wash it, drain the water, chop it to 10 mesh, and get the pepper powder, set aside;

[0022] 2) Wash the garlic, drain the water, chop it to 10 mesh, get minced garlic, and set aside;

[0023] 3) Wash the old ginger, slice it (thickness is 1mm), and dry it in the sun to obtain ginger slices, which are set aside;

[0024] 4) Take 100 parts by weight of minced pepper, 10 parts by weight of minced garlic, 10 parts by weight of ginger slices, 15 parts by weight of salt, 20 parts by weight of Yangjiang bean drum and 4 parts by weight of white wine with an alcohol content of 50 degrees, mix them evenly, and put them into a glass bottle medium, sealed, and placed at 25-30°C for 20 days.

Embodiment 3

[0026] 1) Remove the stalks of the red pepper, wash it, drain the water, chop it to 6 mesh, get the pepper powder, and set aside;

[0027] 2) Wash the garlic, drain the water, chop it to 12 mesh, get minced garlic, and set aside;

[0028] 3) Wash the old ginger, slice it (thickness is 3mm), dry it in the sun, and get ginger slices, set aside;

[0029] 4) Take 100 parts by weight of minced pepper, 20 parts by weight of minced garlic, 8 parts by weight of ginger slices, 22 parts by weight of salt, 10 parts by weight of bean drum and 6 parts by weight of white wine with an alcohol content of 52 degrees, mix them evenly, and put them into a porcelain jar , sealed, and placed at 35°C for 18 days.

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Abstract

The invention relates to a making method of a chili sauce, and the method comprises the following steps of: 1) taking red peppers, remove stalks, washing and draining the red peppers, which are then minced to 6-12 meshes, thus obtaining minced peppers for standby use; 2) taking garlic, washing and draining it, then mincing the garlic to 6-12 meshes so as to obtain minced garlic for standby use; 3) taking old ginger, cutting it into slices, which are then dried in the sun, thus obtaining ginger slices for standby use; and 4) mixing 100 parts by weight of the minced peppers, 10-20 parts by weight of the minced garlic, 3-8 parts by weight of the ginger slices, 15-25 parts by weight of salt, 10-20 parts by weight of salt black beans, and 4-6 parts by weight of a white spirit with alcoholic content of 50-55 degrees uniformly, putting the mixture into a container and conducting sealing, then disposing the container at a temperature of 20-35DEG C for 15-20 days, thus obtaining the chili sauce. Compared with prior art, the chili sauce prepared by the method of the invention has unique mouthfeel, the pepper flesh is crisp and tender in texture, and the salty and spicy flavors are both good. Besides, the chili sauce of the invention well preserves the nutritional components in fresh red peppers, has a long shelf life, and is difficult to go bad, thus being an ideal condiment.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a method for preparing chili sauce. Background technique [0002] Capsicum is one of the condiments commonly used in people's daily life. The content of vitamin C per 100 grams of capsicum is as high as 198 mg, ranking first among vegetables. Vitamin B, carotene, calcium, iron and other minerals are also abundant. Medical experts believe that chili can relieve chest and abdomen cold pain, stop dysentery, kill stomach parasites, control heart disease and coronary artery sclerosis; it can also stimulate oral mucosa, cause gastric peristalsis, promote saliva secretion, increase appetite, promote Digestion. In order to facilitate the preservation of chili peppers, people usually dry chili peppers into dried chili peppers or make chili sauce. There are many ways to make chili sauce. Usually, chili peppers are crushed into paste and then mixed with minced garlic, salt and appropri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCY02A40/90
Inventor 罗宁武颖
Owner 罗宁
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