Chili dipping sauce and production method thereof

A production method and a pepper technology, which are applied in the field of food processing, can solve the problems that the spicy taste is not prominent in sales, the spicy taste is not enough, and the entrance taste is poor, so as to achieve the effects of rich nutritional value, strong spicy aroma and good entrance taste.

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

[0002] At present, the way people eat chili is mainly by dipping in water or seasoning. The chili dipping sauce on the market only uses one kind of chili as raw materia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A chili dipping sauce, which is composed of the following raw materials in parts by weight: 95 parts of pepper, 38 parts of chili seed, 14 parts of monosodium glutamate, 2 parts of fennel, 20 parts of chicken essence, 10 parts of sesame, 1.5 parts of cinnamon, 11 parts of peppercorns, cumin 2.5 parts, 10 parts of peanuts, 1 part of cloves, 3 parts of concentrated spices, 31 parts of table salt.

[0015] Among them, the pepper is composed of the following raw materials in weight percentage: 50% of Dafang pepper, 25% of Henan small pepper and 25% of China-Myanmar millet pepper.

[0016] Among them, the concentrated spices contain star anise, bay leaf, grass fruit and pepper.

[0017] production method

[0018] (1) Material selection: selected generous and pollution-free Zou peppers, Henan small peppers and China-Myanmar millet peppers;

[0019] (2) Cleaning: Pour the chili into the cleaning pool, and clean the sundries and dust on the surface of the chili;

[0020] (3)...

Embodiment 2

[0026] A chili dipping sauce, which is composed of the following raw materials in parts by weight: 100 parts of chili pepper, 40 parts of chili seed, 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 prickly ash, cumin 2.5 parts, 10 parts of peanuts, 1 part of cloves, 4 parts of concentrated spices, 32 parts of table salt.

[0027] Among them, the pepper is composed of the following raw materials in weight percentage: 50% of Dafang pepper, 25% of Henan small pepper and 25% of China-Myanmar millet pepper.

[0028] Among them, the concentrated spices contain star anise, bay leaf, grass fruit and pepper.

[0029] production method

[0030] (1) Material selection: selected generous and pollution-free Zou peppers, Henan small peppers and China-Myanmar millet peppers;

[0031] (2) Cleaning: Pour the chili into the cleaning pool, and clean the sundries and dust on the surface of the chi...

Embodiment 3

[0038] A chili dipping sauce, which is composed of the following raw materials in parts by weight: 97 parts of chili, 45 parts of chili seed, 16 parts of monosodium glutamate, 2.3 parts of fennel, 22 parts of chicken essence, 13 parts of sesame, 2 parts of cinnamon, 12 parts of peppercorns, cumin 3 parts, 15 parts peanuts, 1.5 parts cloves, 5 parts concentrated spices, 33 parts salt.

[0039] Among them, the pepper is composed of the following raw materials in weight percentage: 50% of Dafang pepper, 25% of Henan small pepper and 25% of China-Myanmar millet pepper.

[0040] Among them, the concentrated spices contain star anise, bay leaf, grass fruit and pepper.

[0041] production method

[0042] (1) Material selection: selected generous and pollution-free Zou peppers, Henan small peppers and China-Myanmar millet peppers;

[0043] (2) Cleaning: Pour the chili into the cleaning pool, and clean the sundries and dust on the surface of the chili;

[0044] (3) Roasting: Pour th...

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PUM

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Abstract

The invention relates to the technical field of food processing, and particularly relates to chili dipping sauce and a production method thereof. The raw materials include chili, chili seed, monosodium glutamate, fennel, chicken essence, sesame, cinnamon, Sichuan pepper, cumin, peanut, clove, concentrated perfume and table salt. The production method comprises the steps of material selection, cleaning, frying, grinding, dosing and uniform mixing, disinfection and packaging. 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; compared with the same kind of products on the market, the product provided by the invention is more popular with consumers and is an essential product for travels and households.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chili dipping sauce and a production method thereof. Background technique [0002] At present, the way people eat chili is mainly by dipping in water or seasoning. The chili dipping sauce on the market only uses one kind of chili as raw material, so the taste of the entrance is poor, either too spicy or not spicy enough, and the taste of spicy and spicy is not good. Prominence and other issues affect its sales. Contents of the invention [0003] The purpose of the present invention is to solve the problem of poor taste in the mouth and unprominent taste of spicy flavor in the traditional technology, and to provide a chili dipping sauce composed of chili peppers with different spiciness, which has the characteristics of moderate spiciness and good taste in the mouth, and is popular among consumers. Welcome. [0004] In order to achieve the above object, the technical...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/212A23L27/10A23L19/00
CPCA23L27/10A23L27/14A23V2002/00A23V2200/32
Inventor 聂伟
Owner 威宁县群伟辣椒系列食品加工厂
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