Green Chinese onion chili sauce and manufacturing method thereof

A technology of chili sauce and scallions, applied in food preparation, application, food science, etc., can solve the problems of no added protection of gastrointestinal mucosa, etc., and achieve the effects of promoting industrial application, reducing stimulation, and activating the economy

Inactive Publication Date: 2013-09-11
魏铁鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The scallions or chili sauce made in the prior art do not add substances that clear away heat and d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Select 3 jin of scallions (preferably scallions in Zhangqiu, Shandong), remove the roots and leaf tips, wash them, cut them into two sections, and cut them lengthwise twice from the middle, 1 jin of peppers, remove the stems and wash, The above items are placed on the iron grate with mesh in turn, and the pear tree branches are used to ignite and bake under it. In addition, half a catty of washed and dried peanuts and 15 grams of garlic cloves are fried and cooked for later use. When the scallions and peppers are burnt and mushy, put them together with the fried peanuts and garlic in a stone mortar to grind and press them. Leaves decocted with 3 times the amount of water, 500 mg of 50% tea polyphenol aqueous solution and 100 mg of 5% pectin aqueous solution, then add soy sauce, salt, vinegar, monosodium glutamate, seasoning, and stir well , filling, high-temperature sterilization, and natural cooling for 3 days before the finished product.

Embodiment 2

[0024] Embodiment 2: The peanuts in Embodiment 1 are replaced with minced beef of the same weight. The minced beef is fried in advance and simmered to dry the water. The rest of the ingredients, methods and steps are the same as in Embodiment 1.

Embodiment 3

[0025] Embodiment 3: Replace the peanuts in Embodiment 1 with sea rice of the same weight, stir-fry the sea rice with water, drain, and the rest of the ingredients, methods and steps are the same as in Embodiment 1.

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PUM

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Abstract

The invention provides green Chinese onion chili sauce and a manufacturing method thereof. The green Chinese onion chili sauce is characterized in that manufacturing raw materials comprise green Chinese onions and chilies; the green Chinese onions and the chilies are pre-baked or fried by oil to a tiny pasty state; the green Chinese onions and the chilies, which are baked or fried by the oil to the tiny pasty state are added into a grinding and damping tool according to a ratio; then the green Chinese onions and the chilies are grinded and damped into a clay coating shape. The green Chinese onions and the chilies are baked or fried by using plant oil to the tiny pasty state through using fruitwoods or wood charcoal or an electric heater. A small amount of baked garlic and suitable amount of cooked peanuts are added into the raw materials; cooked diced meat or minced meat or marine food products are further added; meanwhile, suitable amount of water decoction of poria cocos, kudzu vine roots, white atractylodes rhizome and lophatherum gracile is added and one part of a water solution of tea polyphenol and pectin is added. Seasonings are added and are uniformly agitated to obtain the product.

Description

technical field [0001] The patent of the invention relates to a pickle food, in particular to a green onion chili sauce and a preparation method thereof. Background technique [0002] Existing chili sauce production process overwhelming majority all is to add fermented soya bean or other meat, vegetable oil, salt, condiment etc. with cooked chili powder or diced chili pepper, directly stirs or forms by fermentation. The well-known Laoganma chili sauce that many people often eat has a technical scheme of marinating fermented soybeans with salt, sugar, soy sauce, and cooking wine, and heating soybean oil in a pot, adding pepper and ginger, frying it and pouring it Put in a bowl with paprika. Leave the oil in the pot, fry the tempeh until it shrinks, then pour the fried tempeh into the mixture of chili oil and chili powder, add salt, sugar and fried white sesame, mix well, cool and store in a sealed container. Although fried chili is used as the main ingredient of the above p...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 魏铁鸣
Owner 魏铁鸣
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