Preparation method of special chilli sauce

Abstract

The invention discloses special chilli sauce with a special flavor and prepared through mixing salted turnip, chilli, fermented soya beans, garlic flakes and fresh ginger. The special chilli sauce is prepared through the following specific steps: 1) blending the raw materials of salted turnip, chilli, fermented soya beans, garlic flakes and fresh ginger according to the ratio of 3: 1.5: 0.8: 0.5: 0.5; 2) firstly grinding chilli into smalls, peeling garlic flakes and fresh ginger, cleaning peeled garlic flakes, peeled fresh ginger along with salted turnip and fermented soya beans with clean water, exposing under sunlight till water dries and garlic flakes, fresh ginger and salted turnip are a little withered; 3) after mixing the materials according to the ratio, manually chopping the mixed materials into smalls, putting the chopped smalls in a big clean container, sprinkling the prepared chilli smalls, adding salt and aginomoto (the additive amount is determined according to the preparation amount of the chilli sauce), uniformly stirring, and transferring the chilli sauce into a glass jar; 4) boiling a certain amount of oil in a pot, cooling the boiled oil, and pouring the cooled oil on the chilli sauce in the glass jar till the chilli sauce is soaked thoroughly; 5) sealing the chilli sauce prepared according to the preparation method well.

Description

technical field [0001] The invention relates to a preparation method of chili sauce. Background technique [0002] With the improvement of living standards, people have more and more demands on food, and their requirements are getting higher and higher. Therefore, the diversification of food can meet the growing market demand. [0003] The production of traditional chili sauce is to use chili as raw material, crush it, add some seasonings, and finally sprinkle with oil and soak it in oil. Because the raw material of traditional chili sauce is only chili, it tastes dry and spicy. Most people can only use it as a condiment for cooking, and it is difficult to eat traditional chili sauce directly as food. But the present invention adopts salty radish, capsicum, fermented soya bean, garlic cloves and ginger to form raw materials, manually chops into fine powder, adds salt and monosodium glutamate, pours on the capsicum flakes with tempered hot oil at last. The chili sauce made...

AI Technical Summary

Problems solved by technology

[0004] In order to meet the market's demand for diversified flavors of chili sauce, the invention patent breaks through the raw material matching