Chilli sauce and preparation method thereof

A production method and technology of chili sauce, which is applied in the food field, can solve the problems of long preparation period and complex preparation process of chili sauce, and achieve the effects of short production period, bright color and simple production process

Inactive Publication Date: 2014-03-26
李建花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation process of chili sauce prepared by this method is relatively complicated, and the preparation cycle is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Wash and grind 4 jins of fresh red peppers and grind them to get chili paste; fry and grind 0.4 jins of peanuts to get crushed peanuts; wash and grind 1.2 jins of garlic, 1 jin of ginger and 1.2 jins of oranges and mix them to get seasoning paste; mix the chili paste, crushed peanuts, seasoning paste, 2.5 jin of noodle sauce, 0.7 jin of white sugar, 0.1 jin of vinegar, 0.6 jin of salt and 0.1 jin of monosodium glutamate to obtain a mixture; heat the iron pan in advance, add 0.2 jin of oil, then add the above-mentioned mixture, boil on high heat and simmer for 30 minutes on low heat so that the material in the pot is in the shape of porridge, then bottle it while it is hot, and cover it tightly.

[0078] After the chili sauce was obtained, it was tasted, and the results showed that it was bright in color, delicious in taste, rich in nutrition, moderate in spiciness and long in the aftertaste.

[0079] After the chili sauce is sealed and stored, it is stored at room tempe...

Embodiment 2

[0081] Wash and grind 10 jin of fresh red peppers, crush them to get chili pulp; fry and grind 1 jin of peanuts to get crushed peanuts; wash and grind 1.2 jin of garlic, 1 jin of ginger and 1.2 jin of apples, and mix them to get seasoning paste; mix the chili paste, crushed peanuts, seasoning paste, 1.5 jin of noodle sauce, 0.5 jin of sugar, 0.1 jin of vinegar, 0.6 jin of salt and 0.2 jin of monosodium glutamate to obtain a mixture; heat the iron pan in advance, add 0.2 Then add the above mixture, bring to a boil on high heat and simmer for 40 minutes on low heat to make the material in the pot be porridge-like, then bottle it while it is hot, and cover it tightly.

[0082] After the chili sauce was obtained, it was tasted, and the results showed that it was bright in color, delicious in taste, rich in nutrition, moderate in spiciness and long in the aftertaste.

[0083] After the chili sauce is sealed and stored, it is stored at room temperature for two years without deterior...

Embodiment 3

[0085] Wash and grind 5 jin of fresh red chili peppers to obtain chili pulp; fry and grind 1 jin of peanuts to obtain crushed peanuts; wash and mash 0.5 jin of garlic, 1 jin of ginger and 1.2 jin of oranges, and mix them to obtain Seasoning pulp; mix the chili pulp, ground peanuts, seasoning pulp, 1 jin of noodle sauce, 0.7 jin of sugar, 0.1 jin of vinegar, 0.6 jin of salt and 0.1 jin of monosodium glutamate to obtain a mixture; heat the iron pan in advance, add 0.2 jin of oil, then add the above-mentioned mixture, boil on high heat and simmer for 35 minutes on low heat so that the material in the pot is in the shape of porridge, then bottle it while it is hot, and cover it tightly.

[0086] After the chili sauce was obtained, it was tasted, and the results showed that it was bright in color, delicious in taste, rich in nutrition, moderate in spiciness and long in the aftertaste.

[0087] After the chili sauce is sealed and stored, it is stored at room temperature for two year...

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PUM

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Abstract

The invention provides chilli sauce, which is prepared from a raw material composition by boiling, wherein the raw material composition contains capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil. The invention further provides a preparation method of chilli sauce. Capsicum, flour paste, sugar, vinegar, salt, monosodium glutamate, fruits, peanuts, gingers, garlic and oil are used as raw materials, which are boiled to obtain the chilli sauce after mixed. The chilli sauce not only has advantages of brilliant color, delicious taste, abundant nutrition, moderate pungent taste, long aftertaste, but also has a long shelf-life, and can be preserved for two years without deterioration by seal and normal temperature preservation in a condition without adding any preservatives. Furthermore, the chilli sauce can be prepared only by mixing the raw materials and then boiling the raw materials without fermentation, has advantages of simple preparation technology and short preparation period, and is not only suitable for household self-made and edible, but also suitable for large scale production.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment and table food on the table. It has the effects of increasing appetite, strengthening the spleen and stomach, and dispelling rheumatism. [0003] Prior art discloses the preparation method of multiple chili sauce, as, the Chinese patent document that application number is 201010573640.3 discloses a kind of preparation method of chili sauce, at first 10 kilograms of chili peppers are cut off with scissors, then the chili pepper is put into After cleaning in clean water, put it into a draining sieve to drain the water, then put it in a blender and stir for 15 minutes, and stir the chili into chili pulp; then add 5 kg of soybean paste, 100g of big incense, 200g of fennel and 2 kg of cooked vegetable oil, stir evenly, seal and ferment for 30 days before eating. Although the chili sauc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23V2002/00A23V2250/212A23V2200/08
Inventor 李建花
Owner 李建花
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