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Chili dipping sauce

A technology of chili and dipping sauce, which is applied in the field of food processing, can solve the problems of poor taste at the entrance and not prominent spicy and spicy taste, and achieve the effect of good taste at the entrance, strong spicy and spicy flavor, and rich nutritional value

Active Publication Date: 2014-01-22
威宁县群伟辣椒系列食品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of poor taste and unremarkable spicy taste in traditional crafts, and provide a chili dipping sauce composed of chili peppers with different spiciness, which has the characteristics of moderate spiciness and good taste, and is popular among consumers. Welcome to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A chili dipping material, which is composed of the following raw materials in parts by weight: 95 parts of chili, 38 parts of chili seeds, 14 parts of monosodium glutamate, 2 parts of fennel, 20 parts of chicken essence, 10 parts of sesame seeds, 1.5 parts of cinnamon, 11 parts of Chinese pepper, cumin 2.5 parts, 10 parts peanuts, 1 part cloves, 3 parts concentrated spices, 31 parts salt.

[0021] Among them, chili is composed of the following raw materials in weight percentages: 50% Dafang chili, 25% Henan Xiaojiao, and 25% Chinese-Burmese millet chili.

[0022] Among them, concentrated spices contain star anise, bay leaves, grass fruits and pepper.

[0023] production method

[0024] (1) Selection of ingredients: select generous and pollution-free Zoujiao, Henan Xiaojiao and Chinese-Burmese millet pepper;

[0025] (2) Cleaning: Pour the pepper into the cleaning tank, and clean the debris and dust on the surface of the pepper;

[0026] (3) Roasting: Pour the cleaned chili into t...

Embodiment 2

[0032] A chili dipping material, which is composed of the following raw materials in parts by weight: 100 parts of chili, 40 parts of chili seeds, 15 parts of monosodium glutamate, 2.5 parts of fennel, 21 parts of chicken essence, 12 parts of sesame, 1.5 parts of cinnamon, 11 parts of Chinese pepper, cumin 2.5 parts, 10 parts peanuts, 1 part cloves, 4 parts concentrated spices, 32 parts salt.

[0033] Among them, chili is composed of the following raw materials in weight percentages: 50% Dafang chili, 25% Henan Xiaojiao, and 25% Chinese-Burmese millet chili.

[0034] Among them, concentrated spices contain star anise, bay leaves, grass fruits and pepper.

[0035] production method

[0036] (1) Selection of ingredients: select generous and pollution-free Zoujiao, Henan Xiaojiao and Chinese-Burmese millet pepper;

[0037] (2) Cleaning: Pour the pepper into the cleaning tank, and clean the debris and dust on the surface of the pepper;

[0038] (3) Roasting: Pour the cleaned chili into the ...

Embodiment 3

[0044] A chili dipping material, consisting of the following raw materials in parts by weight: 97 parts of chili, 45 parts of chili seeds, 16 parts of MSG, 2.3 parts of fennel, 22 parts of chicken essence, 13 parts of sesame, 2 parts of cinnamon, 12 parts of Chinese pepper, cumin 3 parts, 15 parts of peanuts, 1.5 parts of cloves, 5 parts of concentrated spices, 33 parts of salt.

[0045] Among them, chili is composed of the following raw materials in weight percentages: 50% Dafang chili, 25% Henan Xiaojiao, and 25% Chinese-Burmese millet chili.

[0046] Among them, concentrated spices contain star anise, bay leaves, grass fruits and pepper.

[0047] production method

[0048] (1) Selection of ingredients: select generous and pollution-free Zoujiao, Henan Xiaojiao and Chinese-Burmese millet pepper;

[0049] (2) Cleaning: Pour the pepper into the cleaning tank, and clean the debris and dust on the surface of the pepper;

[0050] (3) Roasting: Pour the cleaned chili into a wok for roasting...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to chili dipping sauce which consists of the following raw materials in parts by weight: 95-100 parts of chili, 38-45 parts of chili seed, 14-16 parts of monosodium glutamate, 2-2.5 parts of fennel, 20-22 parts of chicken essence, 10-13 parts of sesame, 1.5-2 parts of cinnamon, 11-12 parts of Sichuan pepper, 2.5-3 parts of cumin, 10-15 parts of peanut, 1-2 parts of clove, 3-5 parts of concentrated perfume and 31-33 parts of table salt. According to the chili dipping sauce provided by the invention, chilies from different places are used as raw materials to obtain different pungency degrees; by combining the chilies with other raw materials, the produced chili dipping sauce has the characteristics of good taste and strong spicy and fragrant flavor as well as high nutritional value and functions of promoting appetite and digestion, warming the stomach and dispelling cold and promoting blood circulation, thereby being an essential product for households and travels.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a chili dip. Background technique [0002] Peppers are rich in vitamins E and C. In addition, they also contain capsaicin, which is only found in peppers. In red and yellow peppers and sweet peppers, there is also a kind of capsanthin, both of which are only found in peppers. Capsaicin is found in the pulp of pepper, while capsaicin is found in the skin of pepper. Its function is similar to carotene and has a good antioxidant effect. Eating peppers in moderation has certain therapeutic effects on the human body, such as strengthening the stomach, helping digestion, preventing gallstones, lowering blood sugar, improving heart function, relieving skin pain and losing weight. [0003] At present, the main way people eat chili is by dipping in water or seasoning. The chili dip on the market uses only one type of chili as the raw material, so the taste is poor, either too spicy or n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L27/10A23L27/20
CPCA23L27/14A23V2002/00A23V2200/32A23V2200/30
Inventor 聂伟
Owner 威宁县群伟辣椒系列食品加工厂
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