Serial chili sauce

A kind of chili sauce and series technology, applied in the field of series chili sauce, can solve the problem of single raw material of chili sauce, and achieve the effect of unique formula, rich flavor and appetite promotion.

Inactive Publication Date: 2015-11-04
JIANGXI LONGJIN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defect that the raw materials of chili sauce in the prior art are relatively single and cannot meet people's taste needs, and provide a series of chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of chili sauce with fermented soya bean flavor, is made up of each component of following parts by weight:

[0023] 40 parts of fresh red pepper, 30 parts of vegetable oil, 7.2 parts of table salt, 16 parts of tempeh, 4 parts of garlic, 2 parts of monosodium glutamate, 0.8 parts of spices, 4-6 parts of sesame seeds, 2-4 parts of tomatoes, 1-3.5 parts of red wine, 1-3 parts of rock sugar 2 parts, 0.5 to 2 parts of wolfberry, and 0.05 to 1.5 parts of dendrobium polysaccharide.

[0024] Its preparation method includes the following steps:

[0025] 1) Wash the fresh peppers and wolfberry, dry them, chop them into pieces, add salt, and marinate them in an incubator at 30°C for 30-45 days;

[0026] 2) Heat the vegetable oil to 60-80°C, add spices, and cook for 2-3 minutes;

[0027] 3) Heat the vegetable oil to 70-80°C, add crushed garlic, and boil for 1-3 minutes;

[0028] 4), add the pickled fresh peppers and sesame seeds in 1) and cook at 80-100°C for 20-50 minute...

Embodiment 2

[0032] A kind of chili sauce with strong spicy flavor is made up of each component of following parts by weight:

[0033] 50 parts of fresh red pepper, 30 parts of vegetable oil, 7.2 parts of table salt, 6 parts of tempeh, 4 parts of garlic, 2 parts of monosodium glutamate, 0.8 parts of spices, 4-6 parts of sesame seeds, 2-4 parts of tomatoes, 1-3.5 parts of red wine, 1-3 parts of rock sugar 2 parts, 0.5 to 2 parts of wolfberry, and 0.05 to 1.5 parts of dendrobium polysaccharide.

[0034] Its preparation method includes the following steps:

[0035] 1) Wash the fresh peppers and wolfberry, dry them, chop them into pieces, add salt, and marinate them in an incubator at 30°C for 30-45 days;

[0036] 2) Heat the vegetable oil to 60-80°C, add spices, and cook for 2-3 minutes;

[0037] 3) Heat the vegetable oil to 70-80°C, add crushed garlic, and boil for 1-3 minutes;

[0038] 4), add the pickled fresh peppers and sesame seeds in 1) and cook at 80-100°C for 20-50 minutes;

[00...

Embodiment 3

[0042] A kind of dried fish chili sauce, is made up of each component of following weight parts:

[0043] 20 parts of fresh red pepper, 40 parts of vegetable oil, 7.2 parts of table salt, 3 parts of tempeh, 4 parts of garlic, 2 parts of monosodium glutamate, 0.8 parts of spices, 4 parts of ginger, 4-6 parts of sesame, 2-4 parts of tomato, 1-3.5 parts of red wine , 1-2 parts of ginger, 1-2 parts of rock sugar, 0.5-2 parts of wolfberry, 0.05-1.5 parts of dendrobium polysaccharide, and 23 parts of dried fish.

[0044] Its preparation method includes the following steps:

[0045] 1) Wash the fresh peppers and wolfberry, dry them, chop them into pieces, add salt, and marinate them in an incubator at 30°C for 30-45 days;

[0046] 2) Heat the vegetable oil to 60-80°C, add spices, and cook for 2-3 minutes;

[0047] 3) Heat the vegetable oil to 70-80°C, add crushed garlic and ginger, and boil for 1-3 minutes;

[0048] 4), add the pickled fresh peppers and sesame seeds in 1) and cook...

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PUM

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Abstract

The invention discloses a unique formula of serial chili sauce. The serial chili sauce comprises 20-50 parts of bright red chilis, 30-40 parts of vegetable oil, 7-8 parts of table salt, 0-16 parts of fermented soya bean, 0-5 parts of garlic, 1.5-2.5 parts of gourmet powder, 0.8-2 parts of spice, 0-4 parts of ginger, 4-6 parts of sesame seed, 2-4 parts of tomatoes, 1-3.5 parts of red wine, 1-2 parts of crystal sugar, 0.5-2 parts of Chinese wolfberry and 0.05-1.5 parts of dendrobium polysaccharide. A special making technology is adopted, and a method for preserving materials first and then deep-frying the preserved materials is adopted; finished products are bright red in color and rich in fragrance, concurrently have the oil fragrance of chili sauce processed with oil and the delicate fragrance of chili sauce processed in water, further have sourness similar to fermented chili sauce, have special fragrant, hot and acid tastes, can obviously promote appetite, do not contain preservatives, and have a long shelf life.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a series of chili sauces. Background technique [0002] Chili sauce is a favorite food in people's daily life. It is rich in nutrition 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 the oily aroma of chili peppers, and is easy to store and has a long shelf life; the water system is made by fermenting water and chili peppers. Lactic acid is produced, which can promote appetite, and is very popular among consumers. However, it takes a long time to make and has a short shelf life. Preservatives and more than 10% of salt are o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23V2200/32
Inventor 彭国茂
Owner JIANGXI LONGJIN IND CO LTD
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