Chilli sauce preparing method

A production method and technology of chili sauce, applied in food preparation, application, food science and other directions, can solve problems such as differences in production process, and achieve the effect of good taste

Inactive Publication Date: 2013-03-20
黄山市牯牛降酿造食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are a large number of chili sauces on the market. However, different brands of chili sauce have different t

Method used

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Embodiment Construction

[0012] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0013] The chili sauce of the present invention is composed of 4.60% sharp pepper, 12% dried pepper, 6% vegetable oil, 2% monosodium glutamate, 0.60% spice, 2.80% ginger, 2.80% garlic, 4.20% soybean powder, 4.20% white sugar, and 12.00% salt , 48.80% water composition.

[0014] Table 1 Raw materials, auxiliary materials and description of materials contacted with chili sauce of the present invention

[0015]

[0016]

[0017] Table 2 Description of Chili Sauce

[0018]

[0019] see figure 1 , which is the production process of chili sauce provided by a preferred embodiment of the presen...

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Abstract

The invention relates to a chilli sauce preparing method. The method comprises the steps as follows: 1), cleaning and immersing: taking sharp pepper and chilli as raw materials, immersing the raw materials for at least three times with hot water higher than 80 DEG C, and crushing the sharp pepper and the chilli until the sharp pepper and the chilli are 1 centimeter in size; 2), curing: curing the raw materials with 17% of salt, and storing the cured raw materials in a curing tank at the room temperature lower than 35 DEG C for more than 10 days; 3), mixing and stirring: taking vegetable oil, gourmet powder, spice, ginger, garlic, bean flour and white sugar, and stirring the vegetable oil, the gourmet powder, the spice, the ginger, the garlic, the bean flour, the white sugar with the cured raw materials; and 4), stewing and disinfecting: sterilizing and disinfecting within the temperature range from 90 DEG C to 100 DEG C, and performing cyclic stirring sterilization for 20 minutes. The chilli sauce comprises 4.60% of sharp pepper, 12% of chilli, 6% of vegetable oil, 2% of gourmet powder, 0.60% of spice, 2.80% of ginger, 2.80% of garlic, 4.20% of bean flour, 4.20% of white sugar, 12.00% of salt and 48.80% of water. The chilli sauce has the advantages that the chilli sauce tastes good and the more one eats, the more delicious the chilli sauce tastes.

Description

technical field [0001] The invention relates to a preparation method of chili sauce. Background technique [0002] There is a large amount of chili sauces sold on the market at present, but the tastes of different brands of chili sauces are very different, on the one hand, there are differences in proportioning, and on the other hand, there are differences in the production process. The invention provides a method for preparing chili sauce with better taste. Contents of the invention [0003] In view of this, it is necessary to provide a preparation method of chili sauce with better mouthfeel. [0004] The present invention is achieved in that a kind of preparation method of chili sauce, it comprises the following steps: [0005] 1. Cleaning and soaking: Take 4.60% hot pepper and 12% dried pepper as raw materials, soak and wash at least 3 times with hot water above 80 degrees, and crush it to a size of 1 cm, and put it into the next process; [0006] 2. Pickling: The ra...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 杨军盛方小飞
Owner 黄山市牯牛降酿造食品有限责任公司
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