Fresh chili sauce with fragrant and hot taste
A technology for fresh chili sauce and fresh red chili pepper, which is applied in food ingredients as taste improver, food preparation, food science and other directions, can solve problems such as the loss of chili umami, and achieve a long aftertaste, excellent umami and spicy taste, and stir-fry. The effect of short production time
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[0022] Example 1
[0023] A fresh chili sauce with a spicy taste, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;
[0024] The main ingredient is made up of the following raw materials in weight percentage:
[0025] 38% fresh red pepper, 13.5% tomato, 4.5% soybean paste, 6% dried soybean paste, 22% peanut, 16% white bean,
[0026] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5.
[0027] The preparation method is:
[0028] Fresh red peppers and tomatoes are beaten separately and set aside. Dried peanuts are fried and fragrant and then crushed into small pieces for later use. Dried white beans are fried and fragrant and crushed for later use;
[0029] Add cooking oil to the pot and evenly cover the pot wall, heat until 7 mature, add fresh red chili pulp and stir-fry for 3 minutes, then add tomato pulp and continue to stir-fry for 3 minutes, stop heating...
Example Embodiment
[0030] Example 2
[0031] A fresh chili sauce with a spicy taste, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;
[0032] The main ingredient is made up of the following raw materials in weight percentage:
[0033] 42% fresh red pepper, 12% tomato, 6% soybean paste, 5% dried soybean paste, 20% peanut, 15% white bean,
[0034] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5.
[0035] The preparation method is:
[0036] Fresh red peppers and tomatoes are beaten separately and set aside. Dried peanuts are fried and fragrant and then crushed into small pieces for later use. Dried white beans are fried and fragrant and crushed for later use;
[0037] Add cooking oil to the pot and evenly cover the pot wall, heat until 7 mature, add fresh red chili pulp and stir-fry for 3 minutes, then add tomato pulp and continue to stir-fry for 2.5 minutes, stop heating, ...
Example Embodiment
[0038] Example 3
[0039] A fresh chili sauce with a spicy taste, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;
[0040] The main ingredient is made up of the following raw materials in weight percentage:
[0041] 42% fresh red pepper, 15% tomato, 6% soybean paste, 4% dry soybean paste, 17% peanut, 16% white bean,
[0042] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5.
[0043] The preparation method is:
[0044] Fresh red peppers and tomatoes are beaten separately and set aside. Dried peanuts are fried and fragrant and then crushed into small pieces for later use. Dried white beans are fried and fragrant and crushed for later use;
[0045] Add cooking oil to the pot to evenly cover the pot wall, heat until 7 mature, add crushed peanuts, white bean powder, soybean paste, and dried yellow sauce to the pot in sequence, fry until fragrant, then add fr...
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