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 h

Method used

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  • Fried chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] The preparation method of hot sauce of the present invention includes pre-processing, preparation and post-processing steps, specifically including:

[0024] A. Pre-treatment:

[0025] 1) After harvesting the peppers, picking the stems, removing impurities, cleaning, and draining the water, weigh the peppers according to the ratio, and fry them at 800 ~ 1600 ℃ for 60 ~ 90 minutes until the peppers are ripe, chop or smash them for later use;

[0026] 2) Weigh the garlic according to the proportioning ratio, mash the garlic, and the minced garlic becomes puree for use;

[0027] B. Preparation: Add proportions of soy sauce, salt, white sugar, rice wine, and minced garlic obtained by pretreatment to the pre-treated chili, and stir evenly to obtain the target hot sauce;

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

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

Example Embodiment

[0031] Example 1

[0032] 1. Raw material acceptance. Choose a small, uniform shape, bright red color, strong spicy aroma, good taste, and no pesticide residues of Yunnan millet spicy.

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

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

[0035] 4. Weigh 30 kilograms of Yunnan millet spicy. In a natural state, heat the iron or stainless steel pot with the firewood. Pour the peppers into the pot according to the size of the pot. Cover the pot and simmer until the heat comes out. Open the lid and flip Fry it repeatedly until the peppers are cooked thoroughly and the skin is slightly sticky. Visually observe that there is no moisture in the pot, and the nose smells the strong smell of the peppers.

[0036] 5. Chop the peppers and put them in a large pot for later use.

[0037] 6. Take 3 kilograms of garlic and mash until it is muddy and put it into the chopped pepper...

Example Embodiment

[0046] Example 2

[0047] The detailed preparation process of wild mountain pepper, Chaotian pepper, and cluster pepper is the same as Yunnan millet hot. The hot sauce obtained by this embodiment has a fragrance of sauce and rich spicy flavor, and belongs to special hot hot sauce.

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PUM

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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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