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Method for preparing chilli paste

A technology of chili sauce and raw chili, which is applied in the field of food processing, can solve problems such as single flavor, few varieties of chili sauce, and unbalanced nutrition, and achieve the effects of relieving cold pain in the chest and abdomen, increasing appetite, and promoting digestion

Inactive Publication Date: 2015-05-27
伍祖林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chili sauce has become a kind of food that people like because of its unique taste, but the existing chili sauce has few varieties, single flavor and unbalanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of method that chili sauce is made, adopts following weight raw material to make:

[0021] 1000 grams of raw pepper, 500 grams of garlic, 300 grams of young ginger, 100 grams of sesame, 100 grams of salt, 250 grams of white wine with an alcohol volume content of 52%, 200 grams of perilla leaves;

[0022] The production steps are:

[0023] a. Stir-fry the sesame seeds until fragrant;

[0024] b. Wash and dry the raw chili, garlic, ginger and perilla leaves respectively, and then chop them separately;

[0025] c. Mix and stir the raw chili, garlic, young ginger and perilla leaves prepared in step b, then add 200 grams of white wine and sesame and stir to obtain a mixture;

[0026] d. Put the mixed material obtained in step c into a glass bottle, then add the remaining 50 grams of liquor into the glass bottle, cover the mixed material, and seal the container to obtain final product.

Embodiment 2

[0028] A kind of method that chili sauce is made, adopts following weight raw material to make:

[0029] 500 grams of raw pepper, 250 grams of garlic, 150 grams of young ginger, 50 grams of sesame, 50 grams of salt, 125 grams of white wine with an alcohol content of 52%, 100 grams of perilla leaves;

[0030] The production steps are:

[0031] a. Stir-fry the sesame seeds until fragrant;

[0032] b. Wash and dry the raw chili, garlic, ginger and perilla leaves respectively, and then chop them separately;

[0033] c. Mix and stir the raw chili, garlic, young ginger and perilla leaves prepared in step b, then add 100 grams of white wine and sesame and stir to obtain a mixture;

[0034] d. Put the mixture prepared in step c into an earthen jar, then add the remaining 25 grams of liquor into the earthen jar, cover the mixture, and seal the container to obtain final product.

Embodiment 3

[0036] A kind of method that chili sauce is made, adopts following weight raw material to make:

[0037] 2000 grams of raw chili, 1000 grams of garlic, 600 grams of young ginger, 200 grams of sesame, 200 grams of salt, 500 grams of white wine with an alcohol volume content of 52%, 400 grams of perilla leaves;

[0038] The production steps are:

[0039] a. Stir-fry the sesame seeds until fragrant;

[0040] b. Wash and dry the raw chili, garlic, ginger and perilla leaves respectively, and then chop them separately;

[0041] c. Mix and stir the raw chili, garlic, young ginger and perilla leaves prepared in step b, then add 400 grams of white wine and sesame and stir to obtain a mixture;

[0042] d. Put the mixture prepared in step c into a porcelain jar, then add the remaining 100 grams of white wine into the porcelain jar, cover the mixture, and seal the container to get final product.

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PUM

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Abstract

The invention discloses a method for preparing a chilli paste, and belongs to the technical field of food processing. The chilli paste is prepared from the following raw materials in parts by weight: 1,000 parts of fresh chilli, 500 parts of garlic, 300 parts of tender ginger, 100 parts of sesame, 100 parts of salt an 250 parts of ethyl alcohol with the volume content is 52%, and 200 parts of perilla leaves. The raw materials are mixed and pickled, so that the chilli paste disclosed by the invention is abundant in nutrient, sweet and delicious in taste, and also has the efficacies of building bodies and treating diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making chili sauce. Background technique [0002] The vitamin C contained in chili ranks first among vegetables, and it is also rich in vitamin B, carotene, calcium, iron and other minerals. Medical experts believe that chili can relieve cold pain in the chest and abdomen, stop dysentery, and kill parasites in the stomach and abdomen. , control heart disease and coronary arteriosclerosis; can also stimulate oral mucosa, cause gastric peristalsis, promote saliva secretion, increase appetite, and promote digestion. Chili sauce becomes a kind of table food that people like because of its unique taste, but existing chili sauce has few varieties, single flavor and unbalanced nutrition. Contents of the invention [0003] The invention provides a preparation method of the chili sauce which is rich in nutrition, delicious in fragrance and has the functions of disp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23V2002/00A23V2200/314A23V2200/30
Inventor 伍祖林
Owner 伍祖林
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