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Chilli sauce with mashed garlic and preparation method thereof

The technology of a garlic chili sauce and a preparation method, which is applied in the field of food industry, can solve the problems of not being able to effectively satisfy people's appetite, being left out, having a single taste, etc., and achieving the effects of being easy to popularize, easy to absorb, and high in nutritional value.

Inactive Publication Date: 2012-09-26
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mouthfeel of current commercially available garlic chili sauce is mainly spicy, and the taste is single, which can not effectively satisfy people's appetite, and thus is more and more neglected by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A kind of minced garlic chili sauce, which consists of 20Kg bean paste, 30Kg salted chili sauce, 15Kg salty minced garlic, 1Kg green onion, 10Kg monosodium glutamate, 2Kg white sugar, 0.5Kg edible glacial acetic acid, 0.5Kg caramel color, 0.05Kg sodium phenylpotassiate, and 0.01 star anise powder Kg, clove powder 0.01Kg, cinnamon powder 0.01Kg, licorice powder 0.05Kg, water 20.87Kg.

[0014] The preparation method of the above-mentioned minced garlic chili sauce is as follows: ① Grind soybean paste, salted chili sauce, salty minced garlic, and scallions; Then add it to the ingredients; ③ Add edible glacial acetic acid to the ingredients; ④ Stir all the ingredients evenly and pack.

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PUM

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Abstract

A chilli sauce with mashed garlic is prepared from the following raw materials by weight: 13-35 parts of soybean paste, 20-40 parts of salted chilli sauce, 15-25 parts salty mashed garlic, 1-2 parts of welsh onion, 8-12 parts of monosodium glutamate, 2-4 parts of white granulated sugar, 0.3-0.7 parts of edible glacial acetic acid, 0.3-0.7 parts of caramel, 0.02-0.06 parts of sodium benzoate, 0.01 parts of aniseed powder, 0.01 parts of clove powder, 0.01 parts of cassia powder, and 0.05 parts of licorice powder. The chilli sauce in the invention has the following advantages and positive effects: 1. being low in cost and scientific in preparation method; 2. being reasonable in formula and easy for popularization; 3. being high in nutrition value and easy for human absorption, wherein the chilli sauce maximally maintains nutrient composition of both chilli and garlic; and 4. tasting delicious, spicy and fresh.

Description

Technical field: [0001] The invention relates to the field of food industry, in particular to a nutritious hot sauce and a preparation method thereof. Background technique: [0002] The vitamin C contained in pepper ranks first in vegetables, and 2mg of vitamin C is extracted from 1g of pepper. Peppers also contain a lot of nutrients, among which capsanthin, capsanthin, β-carotene, zeaxanthin, and yuaxanthin all have vitamin A activity. Capsaicin and capsaicin have anti-disease, anti-oxidation, and anti-aging functions, and also contain folic acid, magnesium, and potassium. In addition, there are many trace elements beneficial to the human body. After eating chili, it can promote the secretion of gastric juice, regulate appetite, increase appetite, and promote blood circulation. Properly eating more peppers can not only improve the antioxidant effect of vitamin C and reduce the cholesterol components that cause arteriosclerosis, but also prevent rheumatoid arthritis, neur...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING