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Preparation method of chili sauce

A technology of chili sauce and chili, which is applied in food preparation, application, food science, etc., can solve the problems of complex production process, low nutritional value, and poor taste, and achieve the effect of rich nutrition, unique taste, and rich vitamins

Inactive Publication Date: 2012-10-03
徐树梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the prior art, there are a variety of chili sauces, but most of them have poor taste, or low nutritional value, or complicated manufacturing process and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 prepares chili paste

[0022] The formula is: 150 grams of fresh chili, 700 grams of sweet noodle sauce, 80 grams of garlic kernels, 80 grams of peanut kernels, 15 grams of sesame seeds, 15 grams of salt, 120 grams of peanut oil, and 120 grams of Sanhua wine.

[0023] The preparation method is:

[0024] (1) Remove the stalks from peppers, wash, dry, and crush, and set aside; crush garlic kernels and peanut kernels, set aside;

[0025] (2) Add peanut oil to the sweet noodle sauce and fry for 20 minutes;

[0026] (3) Add crushed chili, garlic kernels and peanut kernels to the fried sweet noodle sauce, and fry for 20 minutes;

[0027] (4) Add sesame seeds and salt, fry for 25 minutes and then take out of the pan;

[0028] (5) Add Sanhua wine, stir evenly, and put it in the sun for 2 days to make it sauce naturally.

Embodiment 2

[0029] Embodiment 2 prepares chili paste

[0030] The formula is: 100 grams of fresh chili, 600 grams of sweet noodle sauce, 100 grams of garlic kernels, 100 grams of peanut kernels, 10 grams of sesame seeds, 10 grams of salt, 150 grams of peanut oil, and 100 grams of Sanhua wine.

[0031] The preparation method is:

[0032] (1) Remove the stalks from peppers, wash, dry, and crush, and set aside; crush garlic kernels and peanut kernels, set aside;

[0033] (2) Add peanut oil to the sweet noodle sauce and fry for 15 minutes;

[0034] (3) Add crushed chili, garlic kernels and peanut kernels to the fried sweet noodle sauce, and fry for 15 minutes;

[0035] (4) Add sesame seeds and salt, fry for 20 minutes and then take out of the pan;

[0036] (5) Add Sanhua wine, stir evenly, and put it in the sun for 2 days to make it sauce naturally.

Embodiment 3

[0037] Embodiment 3 prepares chilli sauce

[0038] The formula is: 200 grams of fresh chili, 800 grams of sweet noodle sauce, 50 grams of garlic kernels, 50 grams of peanut kernels, 20 grams of sesame seeds, 20 grams of table salt, 100 grams of peanut oil, and 150 grams of Sanhua wine.

[0039] The preparation method is:

[0040] (1) Remove the stalks from peppers, wash, dry, and crush, and set aside; crush garlic kernels and peanut kernels, set aside;

[0041] (2) Add peanut oil to the sweet noodle sauce and fry for 20 minutes;

[0042] (3) Add crushed chili, garlic kernels and peanut kernels to the fried sweet noodle sauce, and fry for 20 minutes;

[0043] (4) Add sesame seeds and salt, fry for 20 minutes and then take out of the pan;

[0044] (5) Add Sanhua wine, stir evenly, and put it in the sun for 1 day to make it sauce naturally.

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PUM

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Abstract

The invention discloses a preparation method of chili sauce. The chili sauce is prepared from the following components in parts by weight: 100-200 parts of fresh chili, 600-800 parts of sweet soybean paste, 50-100 parts of garlic kernel, 50-100 parts of peanut kernel, 10-20 parts of sesame, 10-20 parts of table salt, 100-150 parts of peanut oil and 100-150 parts of three-flower wine. The preparation method comprises the following steps of: (1) removing the stem of the chili, cleaning, airing and grinding for use; and grinding the garlic kernel and peanut kernel for use; (2) adding peanut oil into the sweet soybean paste, and stir-frying for 15-20 minutes; (3) adding the ground chili, garlic kernel and peanut kernel into the stir-fried sweet soybean paste, and stir-frying for 15-20 minutes; (4) adding the sesame and table salt, stir-frying for 20-25 minutes and then pouring out; and (5) adding the three-flower wine, stirring uniformly, and drying under sunshine for 1-2 days so that the mixture becomes sauce naturally to obtain the chili sauce. Through the invention, the prepared chili sauce maintains the unique flavor of chili, has the advantages of rich nutrition, unique flavor and the like, and has a healthcare function.

Description

technical field [0001] The invention relates to a preparation method of chili sauce. Background technique [0002] Chili sauce is one of the foods that are loved by people. At present, in the prior art, there are various chili sauces, but most of them have poor mouthfeel, or low nutritional value, or complicated manufacturing process and high cost. [0003] Garlic, perennial herb, Liliaceae Allium. The underground bulbs are divided into petals, and are divided into purple-skinned species and white-skinned species according to different skin colors. Spicy, with a pungent smell, it can be eaten or seasoned, and can also be used as medicine. Garlic is rich in nutrients: every 100 grams contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3 mg of vitamin C. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 徐树梅
Owner 徐树梅
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