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Traditional chili sauce and preparation method thereof

A production method and technology of chili sauce, which is applied in the field of traditional chili sauce, can solve the problems of lack of fresh chili taste and difficulty in meeting edible needs, and achieve the effect of bright red color, unique sweet taste, sweet and sour taste

Inactive Publication Date: 2013-02-13
XIAOJIAN TECH DALIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the chili sauce currently sold is based on chili powder, which removes a large amount of vitamins and other nutrients rich in chili itself, lacks the taste of fresh chili, and is difficult to meet the food demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] Grind 100 parts of red pepper, 20 parts of garlic, 6 parts of ginger, 5 parts of apple, and 5 parts of pear for later use. Heat and boil 6 parts of sugar, 6 parts of vinegar, 2 parts of monosodium glutamate, 6 parts of bean paste, and 10 parts of salty salt. Stir evenly and cool to room temperature; add the cooled seasoning mixture to the mixed ingredients such as ground red pepper, stir evenly, place at a constant temperature of 4°C for 2 days, and bottle it to become the finished product.

[0009] The product of the invention is bright red in color without adding any pigment; it has unique sweet and sour taste, sweet and sour taste, slightly spicy taste, appetizing with rice, and can be used in the process of mixing vegetables, cooking and the like.

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PUM

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Abstract

The invention discloses a traditional chili sauce and a preparation method thereof, and belongs to the technical field of food processing. The traditional chili sauce provided by the invention comprises the following components in parts by weight: 100-150 parts of red chili, 20-30 parts of garlic, 6-9 parts of ginger, 6-9 parts of white sugar, 6-9 parts of vinegar, 2-3 parts of monosodium glutamate, 6-9 parts of thick broad-bean sauce, 10-15 parts of salt, 5-8 parts of apples and 5-8 parts of pears. The traditional chili sauce provided by the invention is scarlet in color, and does not add any pigment, has unique fragrant and sweet flavor, is sweet, sour and tiny spicy in mouthfeel, is appetizing in eating, and can be used in the processes of dish blending, cooking and the like.

Description

technical field [0001] The invention relates to a traditional chili sauce, which belongs to the technical field of food processing. Background technique [0002] The fruit of pepper has a spicy taste because of the capsaicin contained in the peel, which can increase appetite. At the same time, pepper is also rich in vitamin C. It has the effects of appetizing and eliminating food, warming stomach and dispelling cold, expelling wind and dampness. However, most of the currently sold chili sauces are based on chili powder, which removes a large amount of vitamins and other nutrients rich in chili itself, lacks the taste of fresh chili, and is difficult to meet the food demand. Contents of the invention [0003] The purpose of the present invention is to provide a healthy, sweet and spicy traditional chili sauce. [0004] The technical scheme adopted in the present invention is a traditional chili sauce, including red pepper, garlic, ginger, white sugar, vinegar, monosodium ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 刘昊湦
Owner XIAOJIAN TECH DALIAN
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