Formula and preparation method of hot and spicy sauce

Abstract

The invention discloses a formula and a preparation method of hot and spicy sauce. According to the formula, the hot and spicy sauce is prepared from the following materials in percentage by mass: 25% of pepper from Tuo county, 15% of soybean paste, 1.5% of composite spice, 1.5% of garlic, 1% of edible salt, 1% of monosodium glutamate, and 55% of vegetable oil. The preparation method comprises the following steps: selecting red pepper; cleaning the selected red pepper in clear water by a pepper cleaning machine; naturally drying the cleaned pepper in a warehouse for drying in shade; crushing the dried pepper into pieces by a roller extrusion crusher; sectioning garlic, peeling the sectioned garlic, washing, air-drying till the moisture on the surface of the garlic is removed, making the garlic into small pieces, and frying the garlic pieces by vegetable oil; adding the edible salt, the monosodium glutamate and the composite spice, and then stirring; and washing a glass bottle by hot water at 90 DEG C, draining while blowing hot air, and filling. According to the invention, the problem that red pepper damaged in the washing process is likely to go bad is solved, the special flavor and the food safety of the hot and spicy sauce is guaranteed, the special aroma of pepper from Tuo county is maintained, and the hot and spicy sauce is suitable for the taste of most people.

Description

technical field [0001] The invention belongs to the technical field of preparation of spicy sauce, in particular to a formula and method for preparing spicy sauce. Background technique [0002] Capsicum is cultivated in most areas of our country and is rich in resources. It is a vegetable and condiment that is loved by people. Capsicum is rich in nutrients. Oral administration of capsicum can be used as a stomachic agent, which can promote appetite and help digestion. Condiments made of various capsicum can increase salivary secretion of amylase and enhance its activity, and can also reduce fibrin. dissolving activity. Tuoxian red pepper, also known as "lantern red", has a fresh color and thick flesh, and the fruit is rich in vitamin C and vitamin A. It is famous for being fragrant but not spicy. [0003] With the increase of people who eat spicy food and the expansion of the use of chili peppers, especially the increasing demand for chili sauce in the international and do...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the embodiment of the present invention is to provide a formula and method for preparing spicy sauce, aiming to solve the problems of poor quality of chili sauce, spicy but not fragrant, and low production efficiency in traditional chili sauce production technology

Images