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Chilli oil and chilli sauce as well as preparation methods of chilli oil and chilli sauce

A production method and technology for chili oil, applied in food preparation, edible oil/fat, food science and other directions, can solve the problems of destroying the nutritional components of chili pepper, the salty taste of chili sauce, and the difficulty of chili sauce, so as to achieve rich nutrition, spicy taste, avoidance of chili sauce, etc. wasteful effect

Active Publication Date: 2014-09-17
苏州市平望调料酱品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili oil and chili sauce are seasoning foods that many people like, and there are many ways to make them. However, when the existing methods are used to make chili oil and chili sauce, they will be heated at a higher temperature, which will destroy the nutrients in the pepper. At the same time, more salt will be added, which makes the produced chili sauce more salty. At present, it is difficult to have a chili sauce that can achieve spicy, sweet, fresh, color, fragrance and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment one: the preparation method of chili oil, comprises the following steps:

[0022] 1) Select fresh peppers as lamb’s horn peppers or chicken feet peppers, and remove the stalks;

[0023] 2) Mix the removed peppers with 15%-20% by mass of salt into the fermentation tank, sprinkle a layer of salt on each layer of peppers, increase the amount of salt layer by layer from bottom to top, and stack multiple layers Sprinkle the salt on the cover and press it tightly with heavy objects, and marinate for 50-70 days;

[0024] 3) Grind the marinated peppers in step 2) into chili pulp, commonly known as shengxin. The crushing step needs to be crushed many times with a stone mill until the complete chili seeds cannot be seen;

[0025] 4) Mix raw pungent and soybean oil crushed in step 3) according to the mass ratio of 40-50:55, boil for 20-30 minutes under the conditions of 95°C-105°C and 0.2Mpa, and let the mixture stand It is divided into two layers of oil and...

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PUM

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Abstract

The invention provides chilli oil and chilli sauce as well as preparation methods of the chilli oil and the chilli sauce. The preparation methods comprise the steps of selecting chillies, pickling and fermenting the chillies, grinding the chillies and cooking the chillies, thus preparing the chilli oil and the chilli sauce. The chilli oil, the chilli sauce and the preparation methods have the advantages that as the chilli oil and the chilli sauce are simultaneously prepared by adopting the method of fermentation, the raw materials are fully utilized; meanwhile, the chilli sauce is hot, sweet and fresh and is complete in color, aroma and taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to methods for preparing chili oil and chili sauce. Background technique [0002] Chili oil and chili sauce are seasoning foods that many people like, and there are many ways to make them. However, when the existing methods are used to make chili oil and chili sauce, they will be heated at a higher temperature, which will destroy the nutrients in the pepper. At the same time, more salt will be added, so that the produced chili sauce has a heavier salty taste. At present, it is difficult to have a chili sauce that can achieve spicy, sweet, fresh, color, fragrance and taste. Contents of the invention [0003] The object of the present invention is to provide the preparation method of chili oil and chili sauce which are hot, sweet, fresh, color, fragrance and taste. [0004] For achieving the above object, the technical scheme that the present invention adopts is: the preparation meth...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/24A23D9/02A23L27/10A23L27/60
CPCA23L27/00A23L27/60
Inventor 王威凌兆铭沈巧良
Owner 苏州市平望调料酱品有限公司
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