Formula of chilli sauce and preparation method of chilli sauce

A technology of chili sauce and formula, which is applied in the field of chili sauce formula and its preparation, can solve the problems of short storage time and achieve the effect of long storage time, obvious effect of expelling rheumatism, and soft taste

Inactive Publication Date: 2013-09-04
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The practice of this kind of chili sauce is very common. If it is only eaten at home, it is no problem because the quantity

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0018] The chili sauce is taken from the superior Chaotian pepper. It is made by washing, fine selection, crushing and boiling. Therefore, the color is bright red, and the red color of chili sauce comes from the true color of chili. In the cooking process, it has the characteristics of coloring and good sense, which makes people have a strong sense of appetite.

[0019] The invention provides a formula (percentage by weight) of chili sauce: 90-92% of bright red chili pepper, 3-5% of salt, 1-1.5% of ginger, 1-1.5% of garlic (peeled), 1% of scallion ~1.5%, Herba 0.8~1%, Star Anise 0.1~0.2%, Cinnamon Bark 0.1~0.2%, Rock Sugar 0.2~0.4%, Yeast Extract 0.005~0.01%, Commercial Concentrated Sweet Wine Medicine (Taibai Brand) 0.01~ 0.02%.

[0020] The preferred version of the above formula is (percentage by weight): 90.5% of bright red hot pepper, 4% of salt, 1.5% of ginger, 1.28% of garlic (peeled), 1.3% of scalloped head, 0.8% of yanghuo, 0.10% of star anise, Cinnamon bark 0.10%,...

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Abstract

The invention relates to a chilli sauce. The formula of the chilli sauce comprises the following components in percentage by weight: 90 to 92% of mature red pod pepper, 3 to 5% of table salt, 1 to 1.5% of fresh ginger, 1 to 1.5% of garlic, 1 to 1.5% of allium macrostemon bulb, 0.8 to 1% of zingiber mioga, 0.1 to 0.2% of illicium verum, 0.1 to 0.2% of cinnamon bark, 0.2 to 0.4% of rock candy, 0.005 to 0.01% of yeast extract, and 0.01 to 0.02% of concentrated koji for sweet rice wine. The process flows for preparing the chilli sauce based on the formula are as follows: preparing a chilli sauce jar; preparing fresh pepper as the raw material; preparing auxiliaries; preparing into chilli sauce; sterilizing; inspecting the product; and packaging and warehousing. The chilli sauce produced according to the formula is short in fermenting time, relatively long in retaining time, free of discoloring, proper in sour and peppery taste, tastes soft, can whet the appetite and tonify spleen and whet the appetite, and particularly shows obvious effects in dispelling wind and eliminating dampness while being used in a cold and wet region.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a formula of chili sauce and a preparation method thereof. [0002] Background technique [0003] Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. There are two types of chili sauce: oil-based and water-based. The oil system is mainly made of sesame oil and chili, bright red in color, with a layer of sesame oil floating on it, which is easy to store; the water system is made of water and chili, bright red in color, which is not easy to store. Generally, to make oily chili sauce at home, first put the chili in a pot, fry it without adding oil, and grind it into powder; Before mixing well, add an appropriate amount of salt for later use; for garlic, make garlic mash according to the amount of pepper and personal preference; Put an appropriate amount of garlic into the oil pan, sauté the garlic until fragrant; when the oil coo...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 吴华友
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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