Chili sauce and production method thereof

A technology for chili sauce and line chili, applied in the field of food processing, can solve the problems affecting product production and sensory quality, long production time, prolong shelf life, etc., and achieve the effects of reducing fermentation time, promoting appetite, and prolonging shelf life

Inactive Publication Date: 2015-09-16
南乐县道德金农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Water is made by fermenting water and peppers. It is bright red in color and produces lactic acid, which can stimulate appetite. It is very popular among consumers, but it takes a long time to make and has a short shelf life. P

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A chili sauce made from the following components by weight: 160 catties of thread chili peppers and Chaotian peppers, 100 catties of dried chili powder, 50 catties of green onions, 40 catties of ginger, 80 catties of garlic, 80 catties of bean paste, star anise powder 6 catties, 13.5 catties of pepper powder, 32 catties of salt, 12 catties of monosodium glutamate, 520 catties of soybean oil, 18 catties of sugar, 1 catties of 5'-flavored nucleotide disodium, 8 catties of chicken powder, 1 catties of sodium D isoascorbate, 1.6 taels of maltol, 2.4 taels of pepper oil, 3 taels of chili oil, 2 catties of beef oil, and 1 tael of potassium sorbate.

[0018] The mass ratio of the thread pepper and Chaotian pepper is 1:1.

[0019] The preparation method of the chili sauce comprises the following steps: (1) remove the stems of high-quality chili peppers and Chaotian chili peppers, wash them with water for 3 times, grind them to a diameter of less than 5 mm, mix well, and set aside...

Embodiment 2

[0026] A chili sauce made from the following components by weight: 165 catties of thread chili peppers and Chaotian peppers, 100 catties of dried chili powder, 55 catties of shallots, 45 catties of ginger, 90 catties of garlic, 85 catties of bean paste, and star anise powder 5 catties, 11 catties of pepper powder, 37.5 catties of salt, 13.5 catties of monosodium glutamate, 550 catties of soybean oil, 20.5 catties of sugar, 1.5 catties of 5'-flavored nucleotide disodium, 8.5 catties of chicken powder, 1.2 catties of sodium D isoascorbate, 2 taels of maltol, 3 taels of pepper oil, 4 taels of chili oil, 2.5 catties of beef oil, and 2 taels of potassium sorbate.

[0027] The mass ratio of the thread pepper and Chaotian pepper is 1:1.

[0028] The preparation method of the chili sauce comprises the following steps: (1) remove the stems of high-quality chili peppers and Chaotian chili peppers, wash them twice with clean water, grind them to a diameter of less than 5 mm, mix well, and ...

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PUM

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Abstract

The present invention discloses a chili sauce and a production method thereof, belonging to the technical field of food processing. The chili sauce is made of the following components: line peppers and capsicum annuum, dried chili powder, scallion, ginger, garlic, bean paste, star anise powder, Chinese red pepper powder, salt, monosodium glutamate, soybean oil, white sugar, disodium 5'-ribonucleotide, chicken essence powder, D-sodium isoascorbate, maltol, Chinese red pepper oil, chili oil, beef oil and potassium sorbate. The chili sauce is prepared by brewing the fresh peppers, dried chili powder, Chinese red pepper powder, star anise powder and other raw materials in the soybean oil, which not only ensures the products to have fresh red color and luster, but also keeps the intact structure morphology of the chili fruits, and thus the products have good shape, color and luster, are attractive, and can improve appetite. After the chilies are fried in the oil until the chilies are well-done, the chilies have thick meat texture, do not get soft, and are fragrant and crisp and tasty. Besides, the fermentation time is reduced, and thus the shelf-life is extended. The chili sauce can significantly promote appetite.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to chili sauce and a preparation method thereof. Background technique [0002] Pepper is a kind of condiment that people in Southwest my country generally like. In order to be able to eat fresh chili at any time, the method commonly used by the people is to mix and chop fresh red pepper with auxiliary materials such as ginger and garlic, and marinate it with salt. Storage, Chili sauce is a favorite food in people's daily life. It is rich in nutrients and has the effects of increasing appetite, strengthening the spleen and stomach, dispelling rheumatism, relieving heat and analgesia, reducing fat and losing weight, and preventing cancer. [0003] At present, there are two types of chili sauce, oil and water. The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has th...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/223A23L27/60A23L27/14
Inventor 赵前普赫志涛赵亚权
Owner 南乐县道德金农产品开发有限公司
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