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Chilli sauce and its preparation method

A technology for hot sauce and red hot sauce, applied in the field of sauce formulation, can solve the problems of short retention period and inability to master the production method, and achieve the effect of saving land occupation

Active Publication Date: 2014-07-16
桐乡市高介湾酱菜厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the retention period is short
[0004] As people pay more and more attention to food safety issues, this is not only a problem in China, but people all over the world are also concerned about food safety. Sauces that are safe, good in taste, and long-lasting have become food additives that people yearn for, but now they are Due to technical limitations, there is no way to master such a production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of hot sauce described in this embodiment, it is made up of red hot sauce, sweet noodle sauce and soybean paste, broad bean paste, described red hot sauce is 200 kilograms, described sweet noodle sauce is 80 kilograms, described soybean paste is 350 kilograms, and described The broad bean paste described is 370 kilograms, and the four are evenly mixed, and can be packed into half a catty according to the requirements of market terminal consumers.

[0020] In order to obtain the above-mentioned chili sauce, the first step is to make red chili sauce, sweet noodle sauce, soybean paste, and broad bean sauce respectively; months, after the chili sauce matures, it is filtered and ground;

[0021] b. Preparation of sweet noodle sauce: select high-quality first-class flour, steam it, cut it into pieces, and ferment it. The fermentation temperature is controlled at about 40°C, and it is left for 2 days. After the fermentation bacteria are produced, put it into raw salt wa...

Embodiment 2

[0025] Embodiment 2: The difference from Example 1 is that the cylinder is placed outdoors for 4 months, and the fermentation time of sweet noodle sauce, broad bean paste, and soybean paste is 3 days; when preparing soybean paste, soybeans are at 70%, and flour is at 30%. , broad beans are 60%, and flour is 40%.

Embodiment 3

[0026] Embodiment 3: The difference from Example 1 is that the fermentation time of sweet noodle sauce, broad bean paste and soybean paste is 3 days; when preparing soybean paste, soybeans are at 70%, and flour is 30%. When making broad bean paste, broad beans are at 70%, and flour is 30%.

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PUM

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Abstract

The invention discloses a chilli sauce and its preparation method, the purpose of the present invention is to provide the chilli sauce with the characteristics of biological fermentation, good mouthfeel, long shelf-life and no other additive and its preparation method; the chilli sauce is composed of red chilli sauce, sweet fermented flour sauce and soybean sauce, the weight percentages are 20-30% of the red chilli sauce, 10-65% of sweet fermented flour sauce and 10-65% of soybean sauce and 10-655 of broad bean sauce. The method comprises the following steps: respectively preparing the red chilli sauce, the sweet fermented flour sauce, the soybean sauce and the broad bean sauce, uniformly mixing the red chilli sauce, the sweet fermented flour sauce, the soybean sauce and the broad bean sauce according to the above proportion to the chilli sauce. The shelf-life of the chilli sauce can reach 18 months, one cylinder possesses an amount with at least 500 kilograms while fermenting, the labor force can be reduced, and the large land occupation while fermenting can be saved, the chilli sauce is welcomed by masses.

Description

technical field [0001] The invention relates to a sauce formula and a production method thereof, in particular to a chili sauce and a production method thereof. Background technique [0002] Hot sauce is a kind of hot sauce mixed with various other materials, which is a kind of food that is very popular among people. There are various ways to make chili sauce, and there are many varieties of chili sauce. Most chili sauces on the market are still made of chili peppers with a little auxiliary material added. This processing method has led to the disadvantage of a single taste of chili sauce. In order to increase the flavor of the chili sauce, a small number of companies will ferment soybeans, glutinous rice and wheat for 20-25 days according to the conventional method, add salt water and stir evenly to make the sauce base and expose it to the sun for 30-45 days. Stir into chili sauce and continue drying for 15-20 days to make a finished product, but it can only be produced in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 钱利荣
Owner 桐乡市高介湾酱菜厂