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Preparation method for chili sauce

A technology for chili sauce and red pepper, which is applied in the field of edible condiments, can solve the problems of easy discoloration and taste change of chili sauce, short storage time, etc., and achieves the effects of bright color, long storage time and delicious taste.

Inactive Publication Date: 2015-05-27
刘之源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the chilli sauce that makes according to general traditional method is easy to change color and taste, and the preservation time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of chili sauce, its preparation raw material is:

[0027] Ripe red pepper 4Kg; red sour pepper 2Kg; garlic 0.4Kg; peanut 1Kg; white sugar 0.4Kg; ginger 0.2Kg; salt 0.4Kg; sour plum 1Kg; soybean meal koji 0.8Kg;

[0028] Its preparation method comprises the following steps:

[0029] A. Wash 4Kg ripe red peppers, 0.4Kg red sour peppers 2Kg, garlic and 0.2Kg ginger respectively, drain the water, then crush them with a grinder, and set aside;

[0030] B. Mix the red pepper, garlic and ginger processed in step A with 1Kg peanuts and 0.8Kg soybean meal koji evenly, then heat to 50°C and carry out sealed and heat preservation fermentation for 2 days;

[0031] C. After the fermentation of step B is finished, cool the fermented product to 20°C, then add 0.4Kg white granulated sugar, 0.4Kg salt, 1Kg sour plum and the red sour pepper processed in step A, and mix evenly. Sealed and fermented at room temperature for 3 days;

[0032] D. After the ferme...

Embodiment 2

[0034] A kind of preparation method of chili sauce, its preparation raw material is:

[0035] Ripe red pepper 5 Kg; red sour pepper 1.5Kg; garlic 0.2Kg; peanut 0.5Kg; white sugar 0.2Kg; ginger 0.1Kg; salt 0.2Kg; sour plum 0.5Kg; soybean meal koji 1Kg;

[0036] Its preparation method comprises the following steps:

[0037] A, 5 Kg ripe red peppers, 1.5Kg red sour peppers, 0.2Kg garlic and 0.1Kg ginger are washed respectively, drained, then crushed by a grinder, and set aside;

[0038] B. Mix the red pepper, garlic and ginger processed in step A with 0.5 Kg of peanuts and 1 Kg of soybean meal koji evenly, then heat to 55° C. and carry out sealed and heat preservation fermentation for 1 day;

[0039] C. After the fermentation of step B is finished, cool the fermented product to 30°C, then add 0.2Kg of white sugar, 0.2Kg of salt, 0.5Kg of sour plum and the red sour pepper treated in step A, and mix well , sealed and fermented at room temperature for 2 days;

[0040] D. After th...

Embodiment 3

[0042] A kind of preparation method of chili sauce, its preparation raw material is:

[0043] Ripe red pepper 4.5 Kg; red sour pepper 1.8 Kg; garlic 0.3Kg; peanut 0.7Kg; white sugar 0.3 Kg; ginger 0.15Kg; salt 0.3Kg; sour plum 0.8Kg; soybean meal koji 0.9Kg;

[0044] Its preparation method comprises the following steps:

[0045] A, 4.5Kg ripe red pepper, 1.8Kg red sour pepper, 0.3Kg garlic and 0.15Kg ginger are washed respectively, drained, then crushed by a grinder, and set aside;

[0046] B. Mix the red pepper, garlic and ginger processed in step A with 0.7Kg peanuts and 0.9Kg soybean meal koji evenly, then heat to 52°C for sealing and heat preservation for 1 to 2 days;

[0047] C. After the fermentation of step B is finished, cool the fermented product to 25°C, then add 0.3 Kg of white sugar, 0.3Kg of salt, 0.8Kg of sour plum and the red sour pepper treated in step A, and mix well , sealed and fermented at room temperature for 2 days;

[0048] D. After the fermentation i...

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Abstract

The invention discloses a preparation method for chili sauce and belongs to the technical field of edible seasonings. The preparation method comprises the following steps: washing ripe red chilies, garlic and ginger respectively in parts by weight according to a certain ratio; draining off water and crushing the materials by a crushing machine for later use; uniformly mixing the treated red chilies, garlic and ginger with peanuts and soybean meal to obtain a mixture; heating the mixture to 50-55 DEG C, sealing, keeping heat and fermenting for 1-2 days; after the fermentation is finished, cooling a fermented product to 20-30 DEG C; then adding white granulated sugar, table salt and smoked plums into the product, and uniformly mixing; sealing and carrying out normal-temperature fermentation for 2-3 days; and after the fermentation is finished, sterilizing a fermented product I at a high temperature to obtain the chili sauce. Compared with a traditional chili sauce preparation method, the chili sauce prepared by adopting the preparation method has bright color and luster, delicious taste and long preservation time.

Description

technical field [0001] The invention belongs to the technical field of edible condiments, in particular to a preparation method of chili sauce. Background technique [0002] Capsicum is a plant of the genus Capsicum in the family Solanaceae. It is rich in vitamin C, vitamin β-carotene, folic acid, magnesium, potassium and other nutrients. Among them, capsaicin in pepper also has anti-inflammatory and antioxidant effects. [0003] Capsicum is a kind of seasoning that people generally like, in order to be able to eat fresh capsicum at any time, the method generally adopted among the people is to mix fresh red capsicum with various auxiliary materials to make capsicum. But the capsicum sauce that makes according to general traditional method is easy to change color and taste, and the storage time is short. Contents of the invention [0004] The invention provides a method for preparing chili sauce. The chili sauce prepared by the method has bright color, delicious taste and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 刘之源
Owner 刘之源