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Method for preparing Sichuan low-fat delicious fragrant chili sauce complex condiment

A compound seasoning and spicy sauce technology, which is applied in food preparation, application, food science, etc., can solve the problems of losing Sichuan cuisine frying and heat control, not highlighting the special flavor of fresh pepper, and not meeting the tastes of the southern people, and achieving Effect of increasing appetite, long aftertaste, and rich nutrition

Inactive Publication Date: 2012-07-25
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Several other spicy sauces with chili as the main material such as: "New Spicy Sauce" invented by Liu Ronghua in Yibin City, Sichuan Province and "Dry Spicy Sauce and Its Preparation Method" invented by Wei Jianqiang in Chifeng City, Inner Mongolia Autonomous Region. Dried chili is used as the raw material, and it only uses the hotness of chili, without highlighting the special flavor of fresh chili
"A low-fat flavored spicy sauce and its preparation method" invented by Yang Hui of Meishan City, Sichuan Province is composed of main ingredients, stabilizers and spices. Lost the characteristics of Sichuan cuisine frying and heat control
Cui Zhibin of Xuanwu District, Beijing invented "Edible Spicy Sauce and Its Preparation Method". Its product flavor is mainly suitable for the tastes of the northern people. White sesame, Zhuhou sauce, etc., do not meet the tastes of the people in the south

Method used

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Embodiment Construction

[0008] The present invention will be described in detail below in conjunction with specific embodiments.

[0009] The weight parts of the raw material formula are: 40 parts of high-quality Ervittia pepper; 8 parts of soy sauce; 5 parts of spices; 6 parts of rock sugar; 4 parts of kaempferia; 15 parts of rapeseed oil.

[0010] 1. Raw material processing and preparation: firstly cook and sterilize the packaging tools and rags involved in the production in boiling water for about 15 minutes.

[0011] A: Remove the peduncles of the two vitex peppers and pick out the impurities. Put the stalked two vitex peppers and water into the pot. After boiling, cover and soak. The amount of water should not be less than 4 times the weight of the peppers. Stir intermittently. Soak the peppers evenly. After the peppers reach a certain water absorption, soak them softly and put them into the basket to drain the remaining water. Grind the soaked and drained peppers with a meat grinder for prepa...

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Abstract

The invention discloses a method for preparing a Sichuan low-fat delicious fragrant chili sauce complex condiment. The condiment comprises the following raw materials in parts by weight: 30-50 parts of two-vitex peppers, 5-10 parts of soy sauce, 3-5 parts of spices, 5-8 parts of crystal sugar, 3-5 parts of sodium cyanide, 3-5 parts of star anise, 5-8 parts of peppers, 1-3 parts of black pepper, 3-5 parts of sesames, 5-10 parts of garlic and 10-20 parts of rapeseed oil. The delicious fragrant chili sauce prepared by the method has the characteristics of particular spiciness, freshness and fragrance of fresh peppers, has good taste, fresh color, long aftertaste and rich nutrients, has the functions of promoting appetite and tonifying spleen, is an ideal condiment for cooking various Sichuan dishes, cold dishes and pasta, is instant delicacy for staying at home and traveling and fills in the gap in the background materials.

Description

technical field [0001] The invention relates to a method for preparing Sichuan-style low-fat and delicious spicy sauce, in particular to a method for preparing a Sichuan-flavored low-fat and delicious spicy sauce compound seasoning. Background technique [0002] As one of the third-generation condiments, spicy sauce originated in Sichuan and Chongqing in the early 1990s. It was originally a dipping sauce for bean curd, a famous snack in Sichuan and Chongqing. Later, it became a factory-produced product and sold all over the country after being combined with modern and advanced fresh-keeping technology. Spicy sauce can increase the color, aroma and taste of dishes, promote appetite, and is a supplementary food that is beneficial to human health; at the same time, it can also improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. The chili and peppercorns in the Sichuan-style spicy sauce can remove the f...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 车振明岳鹏张良杨帆邢亚阁饶瑜向文良许青莲白玉敏
Owner XIHUA UNIV