Preparation method of chili sauce

A technology of oily chili and chili, applied in the field of preparation of oily chili

Inactive Publication Date: 2014-12-03
遂宁市三丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in general chemical reactions, during the heating process of oil, the oxidation rate will double for every 10°C rise in temperature. It can be seen that this method will also intensify oil oxidation.

Method used

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  • Preparation method of chili sauce
  • Preparation method of chili sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0024] (1) Preparation of pepper raw materials: take mature fresh peppers with bullet-heads without worms and mildew, clean them, and twist them into pepper pieces with a length and width of 5mm-8mm;

[0025] (2) Stir-frying: Weigh 20 parts of rapeseed blended oil, when the oil temperature rises to 180°C, add 5 parts of bean paste and 35 parts of peppers processed in step (1) and fry for 5 minutes, then add 0.1 parts of ginger, Stir-fry 0.1 part of green onion and 0.4 part of garlic for 5 minutes, then add 2 parts of sweet noodle sauce, 0.1 part of monosodium glutamate, 0.1 part of vinegar, and 1 part of salt, and fry until the temperature of the material reaches 120°C. , and stir evenly to get the fried chili oil;

[0026] (3) Packaging: Clean the undamaged glass bottle, steam sterilize it, and immediately fill the fried pepper in step (2) into the sterilized glass bottle at a speed of 5kg / min. After the filling is completed The finished product is obtained by sealing under ...

Embodiment 2

[0029] (1) Preparation of chili raw materials: take mature, worm-free and mildew-free steamed bullet-head dried chili peppers, clean them and twist into chili pieces with a length and width of 5mm-8mm;

[0030] (2) Stir-frying: Weigh 30 parts of rapeseed blended oil, and when the oil temperature rises to 200°C, add 10 parts of bean paste and 40 parts of peppers treated in step (1) and fry for 8 minutes, then add 0.3 parts of ginger, 0.3 Stir-fry 1 portion of shallot and 0.6 portion of garlic for 8 minutes, then add 5 portions of sweet noodle sauce, 0.5 portion of monosodium glutamate, 0.3 portion of vinegar, and 2 portions of salt, and fry until the temperature of the material reaches 125°C. Stir well to get fried chili oil;

[0031] (3) Packing: Clean the undamaged glass bottle, steam sterilize it, and immediately fill the fried pepper in step (2) into the sterilized glass bottle at a speed of 6kg / min. The finished product is obtained by sealing under vacuum conditions.

[...

Embodiment 3

[0034] (1) Preparation of pepper raw materials: take mature fresh peppers with bullet-heads without worms and mildew, clean them and twist them into pepper pieces with a length and width of 5mm-8mm;

[0035] (2) Stir-frying: Weigh 25 parts of rapeseed blended oil. When the oil temperature rises to 190°C, add 8 parts of bean paste and 38 parts of peppers processed in step (1). After frying for 7 minutes, add 0.2 parts of ginger, Stir-fry 0.2 parts of green onions and 0.5 parts of garlic for 6 minutes, then add 3 parts of sweet noodle sauce, 0.3 parts of monosodium glutamate, 0.2 parts of vinegar, and 1.5 parts of salt, and fry until the temperature of the material reaches 123°C. , Stir evenly to get fried chili oil;

[0036] (3) Packaging: Clean the undamaged glass bottle, steam sterilize it, and immediately fill the fried pepper in step (2) into the sterilized glass bottle at a speed of 5kg / min. After the filling is completed The finished product is obtained by sealing under va...

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Abstract

The invention provides a preparation method of chili sauce. The preparation method comprises the following steps: firstly, adding a prepared chili raw material and broad bean paste into rapeseed blend oil with temperature of 180-200 DEG C, frying for 5-8 minutes, adding ginger, onions and garlic, frying for 5-8 minutes, adding sweet bean sauce, monosodium glutamate, vinegar and salt, frying, turning off the heat when the material temperature is 120-125 DEG C, adding sesame oil, uniformly stirring, and discharging from a pan to obtain fried chili sauce; secondly, filling the fried chili sauce in a glass bottle subjected to steam sterilization; finally, sealing in vacuum to obtain the packaged finished chili sauce. The chili sauce prepared by adopting the method is unique in flavor, rich in fragrance, proper in spiciness, good in mouth feel and long in shelf time, can be used for hot pot condiments, also can be directly used for making cold dishes or is used when other dishes are cooked.

Description

technical field [0001] The invention relates to the field of seasoning food processing, in particular to a preparation method of chili oil. 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. Capsicum is an annual or limited perennial herb. Capsicum itself is rich in vitamin C, carotene, folic acid, magnesium, potassium, capsaicin and other nutrients. The fruit of capsicum has a spicy taste because the peel contains capsaicin, which can increase appetite. . Chili is hot and pungent in nature, has the functions of warming the middle and invigorating the stomach, expelling cold and drying dampness. Oil chili is made by mixing chili with edible oil and adding condiments. Oil chili products are popular because of their delicious taste and easy carrying. Favored by consumers, the taste of chili oil products is also constantly changing and innovating according t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/221A23L1/226A23L19/00A23L27/10A23L27/20
CPCA23L27/10A23L19/00A23L27/20
Inventor 邓江宁唐伟
Owner 遂宁市三丰食品有限公司
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