Curing method for sour-sweet flavor yellow pepper sauce
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A technology of yellow chili sauce and yellow chili, which is applied in the pickling field of chili sauce, can solve the problems of chili spicy taste, aroma and crispness of chili pepper, and achieve the effect of promoting appetite, reducing pollution, and lasting color
Inactive Publication Date: 2014-12-10
ZHEJIANG ZHENGWEI FOOD
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Problems solved by technology
[0002] Most of the raw materials for pickled chili sauce on the market are red peppers or green peppers, and most of the pickled chil
Method used
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Embodiment 1
[0015] Take raw materials (parts) according to the following weights:
[0016] Yellow pepper 11, edible salt 5, garlic 10, drinking water 25, pumpkin 18, malt syrup 25, other seasoning 4, additive 2, strain 0.3.
[0017] The other seasonings are selected from at least one of monosodium glutamate, turmeric and sorghum wine.
[0018] The additive is at least five selected from xanthan gum, tripolyphosphate, VC, citric acid, acetic acid, calcium lactate and lactic acid.
[0019] Preparation:
[0020] Initial fermentation of yellow peppers: break the yellow peppers into 6*6mm particles, add edible salt, drinking water, additives, and strains in order, stir evenly, put them into food-grade plastic bags, tie the bag tightly and put it in a barrel to marinate for 30 days . The production method of the finished product: the preparation of diced garlic: select the whole garlic that has not been frozen, sprouted, and has no mildew and rot, and remove the shell through a garlic peelin...
Embodiment 2
[0022] Weigh raw materials (kg) according to the following weights:
[0023] Yellow pepper 8, edible salt 8, garlic 13, drinking water 24, pumpkin 20, malt syrup 21, other seasoning 4, additive 2, strain 0.2.
[0024] The other seasonings are selected from at least one of monosodium glutamate, turmeric and sorghum wine.
[0025] The additive is at least five selected from xanthan gum, tripolyphosphate, VC, citric acid, acetic acid, calcium lactate, lactobacillus and lactic acid.
[0026] Preparation:
[0027] Initial fermentation of yellow peppers: break the yellow peppers into 6*6mm particles, add edible salt, drinking water, additives, and strains in order, stir evenly, put them into food-grade plastic bags, tie the bag tightly and put it in a barrel to marinate for 30 days . The production method of the finished product: the preparation of diced garlic: select the whole garlic that has not been frozen, sprouted, and has no mildew and rot, and remove the shell through a g...
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Abstract
The invention discloses a curing method for a sour-sweet flavor yellow pepper sauce. The sauce comprises the following raw materials in parts by weight: 8-20 parts of yellow pepper, 5-8 parts of salt, 10-20 parts of garlic, 20-30 parts of drinking water, 10-20 parts of pumpkin, 15-25 parts of maltose syrup, 2-4 parts of other flavorings, 1-2 parts of an additive, and 0.1-0.5 parts of a spawn. The preparation method comprises performing initial fermentation on yellow pepper and then preparing a finished product. The preparation method for the finished product comprises: forming a sol, namely adding xanthan gum into water and fully dissolving, boiling and processing by a colloid mill; cooling, adding completely-cured yellow pepper, garlic, drinking water, pumpkin, maltose syrup, other flavorings and the additive, stirring uniformly, and performing vacuum loading and pasteurizing, so as to obtain the sour-sweet flavor yellow pepper sauce. The sour-sweet flavor yellow pepper sauce has unique garlic fragrance and refreshing pungent taste, is sweet but not greasy, is pungent but does not lead to dryness heat, is mainly applied to flavoring during cooking of seafood, cooked wheaten food, barbecue and the like, and also can be used as a pepper sauce to be eaten together with rice or bread.
Description
technical field [0001] The invention relates to a pickling method of chili sauce. In particular, it relates to a pickling method for making chili sauce with fresh yellow chili from Hainan as a raw material. Background technique [0002] Most of the raw materials of pickled chili sauce on the market are red peppers or green peppers, and most of the pickled chili sauces on the market are used as a meal, and the hot taste, fragrance and crispness of the chili peppers have been greatly reduced. Contents of the invention [0003] The purpose of the embodiments of the present invention is to provide a unique sweet and sour flavor yellow chili sauce with a unique sour and fragrant flavor, refreshing spicy feeling and crispness. [0004] Another object of the embodiments of the present invention is to provide a pickling method for sweet and sour yellow chili sauce. [0005] In order to achieve the above object, the technical scheme adopted by the embodiments of the present inven...
Claims
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Application Information
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