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Red oil chilli sauce and preparation method thereof

A technology of chili sauce and red oil, which is applied in food preparation, food ingredients as antimicrobial preservation, and the function of food ingredients, etc., can solve the problems of short shelf life and damage to product taste, and achieve long shelf life, good taste, The effect of simple ingredients

Inactive Publication Date: 2014-04-23
肖刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of vitamin C in pepper ranks first among vegetables. Not only its spicy taste can stimulate our appetite, but also it has a great effect on warming the stomach and dispelling cold, and has a good effect on treating indigestion; currently Water-based chili sauce is mainly made by fermenting water and peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, water-based chili sauce has a short shelf life, and preservatives need to be added to prolong the shelf life, which will damage the taste of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:

[0019] Step 1: Chop the dried chili and meat separately and set aside;

[0020] Step 2: When the vegetable oil is heated to 180 degrees, pour in the cut meat and fry for 5 minutes;

[0021] Step 3: After the meat is fried, add sugar, salt, ginger, pepper, peanuts and sesame seeds and stir-fry for 20-40 minutes;

[0022] Step 4: After frying the seasoning in step 3, add monosodium glutamate and noodle sauce, stir evenly and turn off the heat.

[0023] The time for stir-frying in the step 3 is 30 minutes.

Embodiment 1

[0025] A kind of red oil chili sauce and its weight percent composition are: dry chili 50%, vegetable oil 10%, meat piece 10%, monosodium glutamate 3%, white sugar 7%, salt 4%, ginger 6%, pepper powder 2% %, sweet sauce 5%, peanut 2%, sesame 1%.

[0026] The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:

[0027] Step 1: Chop the dried chili and meat separately and set aside;

[0028] Step 2: When the vegetable oil is heated to 180 degrees, pour in the cut meat and fry for 5 minutes;

[0029] Step 3: After the meat is fried, add sugar, salt, ginger, pepper, peanuts and sesame seeds and stir-fry for 25 minutes;

[0030] Step 4: After frying the seasoning in step 3, add monosodium glutamate and noodle sauce, stir evenly and turn off the heat.

Embodiment 2

[0032] A kind of red oil chili sauce and its weight percent composition are: dry chili 30%, vegetable oil 20%, meat piece 20%, monosodium glutamate 5%, white sugar 4%, salt 4%, ginger 5%, pepper powder 2% %, sweet sauce 5%, peanut 2%, sesame 3%.

[0033] The preparation method of red oil chili sauce of the present invention, preparation method comprises the following steps:

[0034] Step 1: Chop the dried chili and meat separately and set aside;

[0035] Step 2: When the vegetable oil is heated to 180 degrees, pour in the cut meat and fry for 5 minutes;

[0036] Step 3: After the meat is fried, add sugar, salt, ginger, pepper, peanuts and sesame seeds and stir-fry for 35 minutes;

[0037] Step 4: After frying the seasoning in step 3, add monosodium glutamate and noodle sauce, stir evenly and turn off the heat.

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PUM

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Abstract

The invention provides red oil chilli sauce and a preparation method thereof. The red oil chilli sauce comprises the following components: dry chilli, vegetable oil, meat pieces, monosodium glutamate, white sugar, table salt, ginger, ground pepper, sweet sauce, peanuts and sesame; and the preparation method of the red oil chilli sauce comprises the following steps: (1) treatment of the materials; (2) primary stir-frying; (3) heating and stir-frying; and (4) seasoning and taking the red oil chilli sauce out of the pot. In the invention, no additive is added in the preparation process, the dosing is simple, and the preparation is convenient; in the prepared red oil chilli sauce, the vegetable oil is adopted for processing, thus the prepared chilli sauce can be stored for long time of over two years, and the product is green and healthy; the mouthfeel of the prepared red oil chilli sauce is better along with the increase of the storage time; the sesame component is added into the red oil chilli sauce, the sesame is introduced into the prepared red oil chilli sauce, and the sesame contains a great quantity of fat and protein and rich vitamins and has a blood nourishing function.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a red oil chili sauce and a preparation method thereof. Background technique [0002] Capsicum, also known as pepper, sea pepper, pepper, spicy horn, Qin pepper, etc., is a plant of the genus Capsicum in the family Solanaceae; the pepper fruit has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. Not only its spicy taste can stimulate our appetite, but also it has a great effect on warming the stomach and dispelling cold, and has a good effect on treating indigestion; currently Water-based chili sauce is mainly made by fermenting water and peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, water-based chili sauce has a short shelf life, and preservatives need to be added to prolong the shelf life, thereby destroying the taste of the product. C...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/10
CPCA23L33/10A23L27/60A23V2002/00A23V2200/10A23V2200/30
Inventor 肖刚
Owner 肖刚
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