Thick chilli sauce and manufacturing method thereof

A chili sauce and frying technology, which is applied in food preparation, application, climate change adaptation, etc., can solve the problems of chili sauce lack of spicy taste and taste, not soft in the mouth, and light sauce flavor, etc., to achieve high medicinal value and not easy to destroy and drain, rich sauce effect

Active Publication Date: 2015-03-11
陈亚玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing chili sauce is usually boiled by mixing chili peppers with various other materials. This kind of chili sauce lacks spicy taste and taste, and is mainly spicy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of preparation method of chili sauce, comprises the following steps:

[0024] (1) Frying: Fry 75 jin of soybeans and 25 jin of shady corn separately, the frying time of soybean is 0.5~0.8 hours, the temperature is 60~80 degrees, the time of shady corn is 0.7~1 hour, the temperature is 60~80 degrees;

[0025] (2) Grinding: Make soybeans and shady corn into granules respectively, with a particle size of 30-80 mesh;

[0026] (3) Peeling: Use a sieve to remove the soybean and shady corn husks from the granules;

[0027] (4) Mixed fermentation: Mix and stir the granulated soybeans and corn evenly, add 15 parts by weight of warm boiled water, fully stir and mix the granules, wrap the mixed granules with gauze, put them in a bamboo vessel, and place them for 5-8 days. Temperature 12~16 degrees;

[0028] (5) Drying: Drying at room temperature, drying time 1-1.5 days, moisture content 20%-30%;

[0029] (6) Mixing material: Add 25 catties of water, add 8 c...

Embodiment 2

[0033] Embodiment 2: a kind of preparation method of chili sauce, comprises the following steps:

[0034] (1) Frying: Fry 60 jin of soybeans and 20 jin of shady corn separately, the soybean frying time is 0.5~0.8 hours, the temperature is 60~80 degrees, the shady corn frying time is 0.7~1 hour, the temperature is 60~80 degrees;

[0035] (2) Grinding: Make soybeans and shady corn into granules respectively, with a particle size of 30-80 mesh;

[0036] (3) Peeling: Use a sieve to remove the soybean and shady corn husks from the granules;

[0037] (4) Mixed fermentation: Mix and stir the granulated soybeans and corn evenly, add 10 parts by weight of water, fully stir the mixed granules, wrap the mixed granules with gauze, put them in a bamboo vessel, and place them for 5-8 days. 12~16 degrees;

[0038] (5) Drying: Drying at room temperature, drying time 1-1.5 days, moisture content 20%-30%;

[0039] (6) Mixing material: Add 15 catties of water, 4 catties of chili powder, 0.06 ...

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Abstract

The invention discloses thick chilli sauce. The thick chilli sauce comprises soybeans, dry green corns, chilli powder, fennel seed powder, coriander seed powder, ginger and salt in parts by weight in proportion: 80-100 parts of soybeans and dry green corns, 6-10 parts of chilli powder, 0.06-0.1 part of fennel seed powder, 0.1-0.2 part of coriander seed powder, 3-5 parts of ginger and 3-5 parts of salt, wherein the soybeans accounts for three fourths of the soybeans and dry green corns; the thick chilli sauce is prepared by adopting a manufacturing technology including stir-frying, smashing, fermenting, airing, stirring, pulping and storing. An adopted manufacturing method is simple and low in cost, the soybeans and dry green corns are prepared from special and fresh green corns, and the raw materials are easily obtained; the prepared thick chilli sauce has abundant nutritional ingredients, and is high in edible and medicinal values, strong in fragrance, delicious in taste and better in color; the taste of the stir-fried soybeans and corns is stronger, no food additive is added, and the thick chilli sauce is natural and pure in fragrance and long in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a chili sauce, in particular to a preparation method of the chili sauce. Background technique [0002] Existing chili sauce is usually boiled by mixing chili peppers with various other materials. This kind of chili sauce lacks spicy taste and taste, and is mainly spicy. . Contents of the invention [0003] The technical problem to be solved by the present invention is: to provide a chili sauce and its preparation method, which has strong fragrance, good taste, soft taste, rich nutritional value, high medicinal value and simple preparation method, so as to overcome the deficiencies in the prior art. [0004] The technical scheme adopted by the present invention is: a kind of chili sauce, comprises soybean, cloudy corn, chili powder, fennel seed powder, coriander seed powder, ginger, salt, its ratio by weight: soybean and cloudy corn 80~100, wherein soybean Accounting for...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/00
CPCA23L27/60A23L33/10Y02A40/90
Inventor 陈亚玲
Owner 陈亚玲
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