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Vegetable chili sauce and making method thereof

A technology of chili sauce and vegetables, applied in the food field, can solve the problem of fresh vegetables losing their freshness, and achieve the effect of increasing appetite, thick meat and delicious taste

Inactive Publication Date: 2015-05-06
QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing domestic vegetable processing technology is mainly dehydrated vegetables, pickled and sauced vegetables. This technology makes fresh vegetables lose their freshness and many necessary nutrients for the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of vegetable chili sauce is characterized in that, is made of the following components by weight:

[0020] 2% edible oil, 20% garlic, 10% onion, 3% ginger, 2% carrot, 3% pumpkin, 10% winter melon, 8% sweet pepper, 20% fresh red pepper, 2% pepper powder, 1.5% star anise powder, sugar 6%, white vinegar 5%, liquor 5%, monosodium glutamate 1%, edible salt 1.5%.

[0021] A kind of preparation method of vegetable chili sauce, is characterized in that, comprises the steps:

[0022] (1) Select sweet peppers and fresh red peppers, remove the stalks and wash them with water in the cleaning pool, add cold boiled water to make the ingredients: water = 1:0.3, and use a grinder to grind them into chili sauce;

[0023] (2) Remove the garlic, onion, and ginger according to the ratio of raw materials, wash them, and grind them into minced garlic with a grinder;

[0024] (3) Cut carrots, pumpkins, and wax gourds into small pieces of 1*1 according to the weight ratio, and use a g...

Embodiment 2

[0029] A kind of vegetable chili sauce is characterized in that, is made of the following components by weight:

[0030] 2% edible oil, 10% garlic, 10% onion, 2% ginger, 2% carrot, 14% pumpkin, 10% winter melon, 5% sweet pepper, 10% fresh red pepper, 1% pepper powder, 1% star anise powder, sugar 10%, white vinegar 10%, liquor 10%, monosodium glutamate 1%, edible salt 2%.

[0031] A kind of preparation method of vegetable chili sauce, is characterized in that, comprises the steps:

[0032] (1) Select sweet peppers and fresh red peppers, remove the stalks and wash them with water in the cleaning pool, add cold boiled water to make the ingredients: water = 1:0.3, and use a grinder to grind them into chili sauce;

[0033] (2) Remove the garlic, onion, and ginger according to the ratio of raw materials, wash them, and grind them into minced garlic with a grinder;

[0034] (3) Cut carrots, pumpkins, and wax gourds into small pieces of 1*1 according to the weight ratio, and use a g...

Embodiment 3

[0039] A kind of vegetable chili sauce is characterized in that, is made of the following components by weight:

[0040] 2% edible oil, 20% garlic, 10% onion, 3% ginger, 5% carrot, 10% pumpkin, 10% winter melon, 5% sweet pepper, 10% fresh red pepper, 1% pepper powder, 1% star anise powder, sugar 10-20%, white vinegar 10%, liquor 10%, monosodium glutamate 1%, edible salt 2%.

[0041] A kind of preparation method of vegetable chili sauce, is characterized in that, comprises the steps:

[0042] (1) Select sweet peppers and bright red peppers, remove the stalks and wash them with water in the cleaning pool, add cold boiled water to make the ingredients: water = 1:0.3, and use a grinder to crush them into chili sauce;

[0043] (2) Remove the garlic, onion, and ginger according to the ratio of raw materials, wash them, and grind them into minced garlic with a grinder;

[0044] (3) Cut carrots, pumpkins, and wax gourds into small pieces of 1*1 according to the weight ratio, and use...

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PUM

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Abstract

The invention discloses a vegetable chili sauce. The vegetable chili sauce is made by using 1-2wt% of edible oil, 10-20wt% of garlic, 10-20wt% of onion, 2-10wt% of ginger, 2-10wt% of carrot, 10-20wt% of pumpkin, 10-20wt% of white gourd, 5-10wt% of sweet pepper, 10-20wt% of fresh pepper, 1-2wt% of Chinese prickly ash, 1-1.5wt% of Illicium verum powder, 10-20wt% of white sugar, 10-20wt% of white vinegar, 10-20wt% of liquor, 1-3wt% of monosodium glutamate and 1.5-2wt% of edible salt. The vegetable chili sauce obtained in the invention has bright color, hot spicy taste and other characteristics of a chili sauce; carrot, pumpkin and white gourd are added to make the sweet pepper sauce crisp, sweet, delicious and spicy to greatly enhance appetite, and the vegetable chili sauce also has health functions, can strength stomach and reduce blood pressure, is suitable for being frequently eaten, and is suitable for people of all ages. The vegetable chili sauce obtained in the invention has good form and color, and increases appetite, and vegetables in the sauce have the characteristics of thick flesh, deliciousness, crispness, tastiness, delicious taste, and appetite increase.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable chili sauce and a preparation method thereof. Background technique [0002] Hot chili sauce can lower body temperature and relieve muscle pain through sweating, so it has a strong antipyretic and analgesic effect. The active ingredient capsaicin is an antioxidant substance, which can prevent the metabolism of relevant cells, thereby terminating cell Tissue canceration process, reduce the incidence of cancer cells, increase appetite and help digestion. [0003] With the improvement of people's living standards, the requirements for nutrients in food are also getting higher and higher. The existing domestic vegetable processing technology is mainly dehydrated vegetables, pickled and sauced vegetables. This technology makes fresh vegetables lose their freshness and many necessary nutrients for the human body. [0004] The vitamin B and carotene rich in sweet pepper are strong antio...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 修相鹏
Owner QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
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