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A technology of chili sauce and fruity aroma, applied in the fields of application, food preparation, food science, etc., can solve the problems of unhealthy, little, single taste of chili sauce, etc., and achieve the effect of broad market prospect and rich nutrition
Inactive Publication Date: 2013-03-27
田淦平
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Abstract
Description
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[0002] Chili sauce is an inseparable condiment in people's daily life. It is deeply loved by the public, but the taste of chili sauce on the market is relatively single, which can no longer meet people's needs, and many chili sauces are boiled for oil. Made, unhealthy; very few fruity chili sauces in the market
Method used
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Embodiment 1
[0016] A kind of fruity chili sauce, each component in this chili sauce is made according to following weight ratio:
[0017] 300 parts fresh red pepper, 180 parts apple, 50 parts pear, 80 parts pineapple, 30 parts wild chrysanthemum, 15 parts salt, 30 parts garlic, 50 parts honey, 8 parts lemon juice;
[0018] The making process of the present invention is:
[0019] A, take each raw material by composition ratio for subsequent use;
[0020] B. Air-dry the fresh red peppers, wash them, wash the fragrant pears, and cut them into small pieces, then put the two into boiling water and cook on low heat for 20 minutes, stir while cooking, filter out the peppers and fragrant pears, sprinkle with salt and garlic grinding, spare;
[0021] C. Peel the pineapple, wash it, and cut it into small pieces, wash the apple, cut it into small pieces, mix the two with the wild chrysanthemum, and set aside;
[0022] D. Stir the peppers, pears, pineapples, and apples ground in steps B and C with...
Embodiment 2
[0024] A kind of fruity chili sauce, each component in this chili sauce is made according to following weight ratio:
[0025] 350 parts fresh red pepper, 200 parts apple, 60 parts pear, 90 parts pineapple, 35 parts wild chrysanthemum, 20 parts salt, 40 parts garlic, 60 parts honey, 15 parts lemon juice;
[0026] The making process of the present invention is:
[0027] A, take each raw material by composition ratio for subsequent use;
[0028] B. Air-dry the fresh red peppers, wash them, wash the fragrant pears, and cut them into small pieces, then put the two into boiling water and simmer for 25 minutes, stir while cooking, filter out the peppers and fragrant pears, sprinkle with salt and garlic grinding, spare;
[0029] C. Peel the pineapple, wash it, and cut it into small pieces, wash the apple, cut it into small pieces, mix the two with the wild chrysanthemum, and set aside;
[0030] D. Stir the peppers, pears, pineapples, and apples ground in steps B and C with honey, l...
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Abstract
The invention discloses a fruity chilli sauce, which is prepared for the following raw materials in parts by weight: 300-350 parts of fresh chilli, 180-200 parts of apples, 50-60 parts of bergamot pears, 80-90 parts of pineapples, 30-35 parts of mother chrysanthemum, 15-20 parts of salt, 30-40 parts of garlic, 50-60 parts of honey and 8-15 parts of lemon juice. A preparation method of the fruity chilli sauce comprises the following steps of: weighing the various raw materials according to proportions; airing and washing the fresh chilli, washing the bergamot pear, cutting the bergamot pear into small blocks, boiling the fresh chilli and the bergamot pear in boiling water for 20-25 minutes with soft fire, and stirring the fresh chilli and the bergamot pear while cooking; filtering the chilli and the bergamot pear out, and grinding the chilli, the bergamot pear and the garlic with the salt; peeling and washing the pineapples, cutting the pineapples into small blocks, washing the apples, cutting the apples into small blocks, and mixing and grinding the pineapples, the apples and the mother chrysanthemum; and adding honey into the ground chilli, bergamot pears, pineapples and apples for stirring, standing the mixture for 20-25 minutes, uniformly stirring the lemon juice and the mixture, and sterilizing the obtained fruity chilli sauce.
Description
technical field [0001] The invention relates to the field of health food, in particular to a fruity chili sauce. Background technique [0002] Chili sauce is an inseparable condiment in people's daily life. It is deeply loved by the public, but the taste of chili sauce on the market is relatively single, which can no longer meet people's needs, and many chili sauces are boiled for oil. Made, unhealthy; there are very few fruity chili sauces on the market. Contents of the invention [0003] The object of the present invention is to provide a kind of fresh and nutritious fruity chili sauce. [0004] The technical scheme of this aspect is: provide a kind of fruit flavor chili sauce, each component in this chili sauce is made according to following weight ratio: [0005] 300-350 parts of fresh red pepper, 180-200 parts of apple, 50-60 parts of fragrant pear, 80-90 parts of pineapple, 30-35 parts of wild chrysanthemum, 15-20 parts of table salt, 30-40 parts of garlic, 50-60 p...
Claims
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Application Information
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