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Little fish chili sauce and preparation method thereof

A technology of chili sauce and chili powder, applied in the field of seasoning food

Inactive Publication Date: 2013-06-12
宁远云泰农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a small fish chili sauce to solve the problems of monotonous taste, single nutrition, unsuitable spiciness and additives in chili sauce in the past

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A small fish chili sauce, which is composed of the following ingredients by weight ratio, 45% of 2cm~5cm long pierced fish, 15% of chili powder, 15% of soybean paste, 5% of soybean oil, 1.5% of edible salt, 0.3% of monosodium glutamate, 0.8% chicken essence, 0.8% cooking wine, 0.3% thirteen spices, 0.3% ginger, 2.5% green onions, 1.5% soy sauce, and the rest of the water. Among them, the chili powder is made of red sharp peppers in Northeast China and red dried Sichuan peppers in a weight ratio of 1: 2 smashed to make.

[0027] The concrete preparation method of this small fish chili sauce is as follows:

[0028] Wash the small fish, add edible salt according to 10%~20% of the weight of the small fish to marinate for 2.5~4 hours, then rinse with water, put the washed small fish in a pot and cook them out; Wash and remove the stalks of sharp peppers and red dried Sichuan peppers, and use a grinder to make chili powder; pour soybean oil into a pot, heat to 70-80°C, add ...

Embodiment 2

[0030] A small fish chili sauce, which is composed of the following ingredients by weight ratio, 55% of 2cm~5cm long wheat ear fish, 5% of chili powder, 25% of soybean paste, 15% of soybean oil, 0.5% of edible salt, 0.8% of monosodium glutamate, 0.3% chicken essence, 0.3% cooking wine, 0.8% thirteen spices, 0.8% ginger, 1.5% green onion, 2.5% soy sauce, and the rest of the water, among which the chili powder is made of red sharp peppers in the northeast region and red dried Sichuan peppers in a weight ratio of 1: 2.5 Smash made.

[0031] The concrete preparation method of this small fish chili sauce is as follows:

[0032] Wash the small fish, add edible salt according to 10%~20% of the weight of the small fish to marinate for 2.5~4 hours, then rinse with water, put the washed small fish in a pot and cook them out; Wash and remove the stalks of sharp peppers and red dried Sichuan peppers, and use a grinder to make chili powder; pour soybean oil into a pot, heat to 70-80°C, a...

Embodiment 3

[0034] A small fish chili sauce, which is composed of the following ingredients by weight ratio, 50% of 2cm~5cm long small fish, 12% of chili powder, 22% of soybean paste, 8% of soybean oil, 0.8% of edible salt, 0.6% of monosodium glutamate, 0.5% chicken essence, 0.5% cooking wine, 0.6% thirteen spices, 0.6% ginger, 1.8% green onion, 1.8% soy sauce, and the rest of the water, among which the chili powder is made of red sharp peppers in the northeast region and red dried Sichuan peppers in a weight ratio of 1: 3 Smash made.

[0035] The concrete preparation method of this small fish chili sauce is as follows:

[0036] Wash the small fish, add edible salt according to 10%~20% of the weight of the small fish to marinate for 2.5~4 hours, then rinse with water, put the washed small fish in a pot and cook them out; Wash and remove the stalks of sharp peppers and red dried Sichuan peppers, and use a grinder to make chili powder; pour soybean oil into a pot, heat to 70-80°C, add the ...

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Abstract

The invention discloses little fish chili sauce and a preparation method thereof. The chili sauce is prepared from the following ingredients in proportion by weight: 45%-55% of little fish, 5%-15% of cayenne pepper, 15%-25% of sauce, 5%-15% of soybean oil, 0.5%-1.5% of edible salt, 0.3%-0.8% of monosodium glutamate, 0.3%-0.8% of chicken essence, 0.3%-0.8% of cooking wine, 0.3%-0.8% of thirteen spices, 0.3%-0.8% of ginger, 1.5%-2.5% of welsh onion, 1.5%-2.5% of soy sauce and the balance of water. The little fish chili sauce is prepared by means of frying and has the advantages of being rich in nutrition, proper in pungency, suitable for mass tastes, free from any additive or preservative ingredient, environment-friendly, low in cost, simple in preparation method and the like.

Description

technical field [0001] The invention relates to seasoning food, and in particular provides a small fish chili sauce and a preparation method thereof. Background technique [0002] At present, the chili sauce products on the market are monotonous in taste, single in nutrition, unsuitable in spiciness, and preservatives are added in order to prolong the shelf life, which is not conducive to human health. In addition, many smaller fish are not fully utilized at present, some of them are used as feed to feed big fish, while the other part is left to fend for themselves, resulting in a lot of waste of nutrient resources, which cannot be used rationally. . Contents of the invention [0003] The object of the present invention is to provide a small fish chili sauce to solve the problems of monotonous taste, single nutrition, unsuitable spiciness and additives in the previous chili sauce. [0004] The small fish chili sauce provided by the present invention is characterized in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/326A23L27/60A23L17/10
Inventor 郭子斌
Owner 宁远云泰农业开发有限公司
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