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A spicy fresh chili sauce

A technology of fresh chili sauce and fresh red chili pepper, applied in food ingredients as taste improver, food science and other directions, can solve the problem of chili umami loss and other problems, and achieve a long aftertaste, excellent umami and spicy taste, and increased layering. Effect

Inactive Publication Date: 2017-11-14
山西三合成农副产品开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production process of fresh chili sauce is usually through the process of pickling or standing for natural fermentation, and the umami taste of chili is lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fresh chili sauce with spicy taste is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;

[0024] The main material is composed of the following raw materials by weight:

[0025] Fresh red pepper 38%, tomato 13.5%, soybean paste 4.5%, dry yellow sauce 6%, peanut 22%, white bean 16%,

[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] Beat the fresh red peppers and tomatoes separately for later use, stir-fry dried peanuts and break them into small pieces for later use, and stir-fry dried white beans until fragrant and crush them for later use;

[0029] Add the cooking oil to the pot and evenly cover the wall of the pot, heat it to 7 mature, add the fresh red pepper paste and fry for 3 minutes, then add the tomato paste and continue to stir fry for 3 minutes, stop the heating, add the rest of the main and au...

Embodiment 2

[0031] A fresh chili sauce with spicy taste is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;

[0032] The main material is composed of the following raw materials by weight:

[0033] Fresh red pepper 42%, tomato 12%, soybean paste 6%, dry yellow sauce 5%, peanut 20%, white bean 15%,

[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] Beat the fresh red peppers and tomatoes separately for later use, stir-fry dried peanuts and break them into small pieces for later use, and stir-fry dried white beans until fragrant and crush them for later use;

[0037] Add the cooking oil to the pot and evenly cover the wall of the pot, heat it to 7 mature, add the fresh red pepper paste and fry for 3 minutes, then add the tomato paste and continue to stir fry for 2.5 minutes, stop the heating, add the rest of the main and auxi...

Embodiment 3

[0039] A fresh chili sauce with spicy taste is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;

[0040] The main material is composed of the following raw materials by weight:

[0041] Fresh red pepper 42%, tomato 15%, soybean paste 6%, dry yellow sauce 4%, peanut 17%, white bean 16%,

[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] Beat the fresh red peppers and tomatoes separately for later use, stir-fry dried peanuts and break them into small pieces for later use, and stir-fry dried white beans until fragrant and crush them for later use;

[0045] Add the cooking oil to the pot and evenly cover the walls of the pot, heat to 7 mature, add chopped peanuts, white bean flour, soybean paste, dry yellow sauce to the pot in order, stir-fry, then add fresh red pepper paste and stir-fry for 2 minutes, then Add the...

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PUM

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Abstract

The invention relates to a fresh chili sauce with fragrant and hot taste, and belongs to the technical field of the fresh chili sauce. The invention aims to provide the chili sauce which is prepared by using fresh chili as a main material. The fresh chili sauce with the fragrant and hot taste adopts the technical scheme that the fresh chili sauce consists of main materials and auxiliary materials in the mass ratio of the main materials to the auxiliary materials being 100:1-1.1, wherein the main materials consist of the following raw materials in percentage by weight: 38-44% of bright red chili, 12-16% of tomatoes, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanuts and 13-16% of white beans; the auxiliary materials consist of edible oil, edible salt, white sugar and gourmet powder in the mass ratio of the edible oil to the edible salt, the white sugar and the gourmet powder being 10:3:1:0.5. In the fresh chili sauce disclosed by the invention, the materials of the fresh chili only account for about 40% of all the main materials, the fresh chili is stir-fried for a short time through hot oil, so that the hot taste of the chili can be well stimulated, the fresh mouth feel of the fresh chili is not influenced, and the palatable taste and the hot taste of the fresh chili sauce are both excellent.

Description

technical field [0001] The invention relates to a fresh chili sauce with spicy taste and belongs to the technical field of fresh chili sauce. Background technique [0002] Chili sauce is one of the most popular seasonings and accompaniments. Most chili pastes on the market are made from dried chili powder mixed with different ingredients. Yellow sauce, bean paste and sweet noodle sauce have a lot of content, and the amount of chili can account for more than 60%, and after being boiled in hot oil at high temperature, the nutrients that are not resistant to high temperature such as vitamins are seriously lost, and the taste is mostly spicy, lacking freshness. The taste of peppers. The fresh chili sauce is a favorite condiment of people in Sichuan, Chongqing, Guizhou and other spicy areas, and has gradually been widely accepted by people in other parts of the country in recent years. However, the traditional production process of fresh chili sauce usually goes through the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2200/14
Inventor 周德刚
Owner 山西三合成农副产品开发股份有限公司
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