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Fried chili sauce and preparation method thereof

A technology for burning chili sauce and soy sauce, applied in the field of food processing, can solve the problem that the true flavor of pepper cannot be guaranteed, and achieve the effects of low production cost, high economic benefit, and simple production process operation.

Active Publication Date: 2015-03-04
罗存娣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The types of chili sauce currently on the market are mainly spicy sauce and fragrant chili sauce, etc. Most of the processes cannot guarantee the real flavor of chili pepper, and with the continuous improvement of people's demand, it has been unable to meet the needs of people's increasing pursuit of flavor. Therefore, the development of a It is very necessary to have a kind of chili sauce that can guarantee the freshness of chili pepper and the pure flavor of spicy

Method used

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  • Fried chili sauce and preparation method thereof

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preparation example Construction

[0023] The preparation method of burning chili sauce of the present invention comprises pretreatment, preparation, aftertreatment steps, specifically comprises:

[0024] A. Pre-processing:

[0025] 1) After the peppers are accepted, picked, removed impurities, washed, and drained, weigh the peppers according to the proportion, and fry them at 800 ~ 1600 ° C for 60 ~ 90 minutes until the peppers are cooked, chop or stir for later use;

[0026] 2) Weigh the garlic according to the ratio, mash the garlic, and make the minced garlic into a paste for later use;

[0027] B. Preparation: Add proportioned soy sauce, salt, white sugar, rice wine and minced garlic obtained through pretreatment to the pretreated chili, stir evenly to obtain the target burning hot sauce;

[0028] C. Post-processing: inspection, filling, sealing, warehousing and storage of the target object.

[0029] The acceptance check described in step A is to select raw materials with uniform shape, bright red color...

Embodiment 1

[0032] 1. Raw material acceptance. Choose Yunnan millet peppers that are small, uniform in shape, bright red in color, strong in spicy flavor, good in taste, and free of pesticide residues.

[0033] 2. Pick the stems, remove impurities (remove blackheads, mildew, rot, and insects), wash, and drain.

[0034] 3. Acceptance, cleaning and drying of bee bottles.

[0035] 4. Weigh 30 kg of Yunnan millet pepper, heat the iron pot or stainless steel pot with firewood in the natural state, pour the peppers into the pot in stages depending on the size of the pot, cover the pot and simmer until the heat comes out, lift the lid and turn over Stir-fry, repeating this many times, until the peppers are cooked through and the skin is slightly pasty. There is no water along the inner edge of the pot with the naked eye, and the nose smells the rich paste aroma of peppers.

[0036] 5. Mince the chili and put it in a large bowl for later use.

[0037] 6. Take 3 kg of garlic and mash it unt...

Embodiment 2

[0047] The detailed preparation process of wild pepper, chaotian pepper and clustered pepper is the same as that of Yunnan millet pepper. The roasted chili sauce obtained by this embodiment has a delicate sauce flavor and strong spicy taste, which belongs to the extra spicy roasted chili sauce.

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Abstract

The invention discloses a fried chili sauce and a preparation method thereof. The fried chili sauce is prepared from the following raw materials in parts by weight: 40-60 parts of chilies, 37-50 parts of soy sauce, 3-7 parts of garlic, 3-7 parts of table salt, 3-5 parts of white granulated sugar and 1-5 parts of rice wine, and is prepared by carrying out pretreatment, blending and carrying out after-treatment. The preparation method comprises the steps of carrying out pretreatment, blending and carrying out after-treatment, and concretely comprises the steps of carrying out acceptance check, removing stems, removing impurities, cleaning, draining off, weighing the chilies, frying by high-temperature fire, and chopping or crushing for later use; mashing garlic into a paste state for later use; feeding the soy sauce, the table salt, the white granulated sugar, the rice wine and the pretreated mashed garlic according to the proportion, and mixing to obtain the target fried chili sauce; testing, filling, sealing, putting into a storage and storing. The fried chili sauce is prepared in an original frying way by a pure organic production process; the finished product is rich in piquancy and fragrant in sauce taste; the pure fresh and spicy flavor of the chilies can be maintained while the mouth feel of the chili sauce is improved. The production technology is simple to operate and low in production cost, and has higher economic benefit.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a roasted chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. [0003] There are many ways to make chili sauce. People in Hunan call chili, pepper, and garlic together, which is called "spicy"; mince chili, marinate it in a sealed altar, and it is spicy and salty, which is called "salty and spicy"; after crushing chili, add garlic seeds, fragrant Soy bean, soaked in tea oil, has a strong aroma, which is called "oily spicy"; after chopping chili, mixed with dry rice powder, marinated in a sealed jar, it can be fried or stirred when eating, it is called "spicy". [0004] Generally, families make homemade garlic chili sauce. The ratio of chili and garlic can be adjusted according to personal preference. Wash and dry the chili and garli...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60
Inventor 罗存娣
Owner 罗存娣
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