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A kind of fresh chili sauce and preparation method thereof

A technology of fresh chili sauce and fresh chili dew, which is applied in food science and other fields, can solve the problems of unsatisfactory consumption, large consumption, and inability to experience the taste of fresh chili, and achieve the effect of short frying time and special taste

Inactive Publication Date: 2016-04-06
汤阴县长城春饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the reform and opening up, the continuous in-depth development of the food industry and the continuous improvement of people's economic income, people also have new requirements for living standards and food quality. It occupies a large proportion, and the annual consumption is also relatively large. Especially in some regions and provinces with high humidity, chili products are a must-have for every meal. In order to meet this demand, businesses have developed various functions and Flavored chili sauce seasoning, there are spicy, dry spicy, slightly spicy products, etc. Although there are various kinds of chili sauces on the market, these chili sauces are either made of dried chili peppers, or they cannot be experienced after being made. Fresh chili taste cannot satisfy people's pursuit of new taste of chili sauce, especially the current processing of chili sauce cannot retain the original umami taste of chili pepper, and the umami taste of chili pepper cannot be reflected in the product, so it cannot satisfy the masses' taste for gourmet food New requirement for fresh chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 5kg of fresh chili, according to chili: garlic: fresh spicy sauce: chicken essence: MSG: fish sauce: sugar: noodle sauce: Maggi fresh soy sauce: ginger: light soy sauce: steamed fish soy sauce: edible oil = 5:1: 0.6: 0.3: 0.4: 0.3: 0.2: 1.5: 0.6: 0.5: 1.5: 0.5:1 Take other materials and make according to the following steps:

[0025] (1) The preparation of chili paste, including steps:

[0026] (1.1) Pick a big and plump fresh chili without white spots or rot, wash it and dry it;

[0027] (1.2) Crush the dried chili to a size of 2-5 mm and place it in a container;

[0028] (1.3) Put the crushed chili peppers into the pot on the fire for 15-20 minutes. After there is a popping sound, the heat is medium until the fragrance overflows;

[0029] (1.4) Pour the noodle sauce into the fire;

[0030] (1.5) Pour chicken essence, monosodium glutamate, light soy sauce, sugar, fish sauce, Maggi fresh soy sauce when Wuhuo emits a strong aroma, and the temperature reaches 110°C to 120°C an...

Embodiment 2

[0041] Take 3kg of fresh chili, according to chili: garlic: fresh spicy sauce: chicken essence: MSG: fish sauce: sugar: noodle sauce: Maggi fresh soy sauce: ginger: light soy sauce: steamed fish soy sauce: edible oil = 5: 0.9: 0.5: 0.35: 0.4: 0.35: 0.2: 1.6: 0.6: 0.6: 1.4: 0.5: 1.1 prepare other materials, follow the steps below to make:

[0042] (1) The preparation of chili paste, including steps:

[0043] (1.1) Pick a big and plump fresh chili without white spots or rot, wash it and dry it;

[0044] (1.2) Crush the dried chili to a size of 2-5 mm and place it in a container;

[0045] (1.3) Put the crushed chili peppers into the pot on the fire for 15-20 minutes. After there is a popping sound, the heat is medium until the fragrance overflows;

[0046] (1.4) Pour the noodle sauce into the fire;

[0047] (1.5) Pour chicken essence, monosodium glutamate, light soy sauce, sugar, fish sauce, Maggi fresh soy sauce when Wuhuo emits a strong aroma, and the temperature reaches 110°C to 120°C a...

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PUM

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Abstract

The invention discloses fresh chilli sauce and its preparation method and belongs to the field of plant seasonings. The main raw material contains chilli. The ratio of chilli to garlic to chilli liquid seasoning to chickens' extract to monosodium glutamate to fish sauce to white sugar to flour paste to Maggi liquid seasoning to ginger to light soy sauce to seasoned soy sauce for seafood to edible oil is 4.5-5.5:0.8-1.2:0.5-0.7:0.25-0.35:0.3-0.5:0.25-0.35:0.15-0.25:1.3-1.7:0.5-0.7:0.4-0.6:1.4-1.6:0.45-0.6:0.8-1.2. The preparation method of the fresh chilli sauce comprises steps of preparation of mashed chilli, preparation of mashed garlic and bruised ginger and mixed fermentation. The fresh chilli sauce is red in color and delicious in taste and can meet current people's requirements of food taste.

Description

Technical field [0001] The invention relates to a sauce and a preparation method thereof, in particular to a fresh hot sauce and a preparation method thereof, and belongs to the field of plant seasonings. Background technique [0002] At present, with the reform and opening up, the continuous in-depth development of the food industry and the continuous improvement of people’s economic income, people also have new requirements for living standards and food quality. As a popular condiment, chili sauce is in the condiment market. It accounts for a large proportion of the market, and the annual consumption is also large. Especially in some regions and provinces with high humidity, chili products are essential for every meal. In order to meet this demand, businesses have developed various functions and Flavored chili sauce seasonings include spicy, dry and slightly spicy products. Although there are various types of chili sauces on the market, these chili sauces are either made with d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L19/00
CPCA23L27/60
Inventor 张玉科张泽坤张丽雯
Owner 汤阴县长城春饭店
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