A hot and sour fresh chili sauce

A technology of fresh chili sauce and fresh red chili, applied in the direction of food science, can solve the problem of umami loss of chili, and achieve the effect of long aftertaste, excellent umami and spicy taste, and complete preservation of the original ecological taste of chili.

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

[0019] A hot and sour fresh chili sauce, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1.02;

[0020] The main ingredient is made up of the following raw materials in weight percentage:

[0021] 40% fresh red pepper, 11% dried yellow sauce, 25% peanut, 15% white bean, 12% balsamic vinegar,

[0022] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:2.5:0.5.

[0023] Prepare as follows:

[0024] Beat the bright red chili and set aside; break the peanuts and white beans into small pieces, add balsamic vinegar and stir well, then let stand for 1-1.5 hours, set aside;

[0025] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add the dried yellow sauce to the pot and fry until fragrant, then add peanuts and white beans prepared with balsamic vinegar, continue to fry until the aroma of vinegar comes out, then add bright red Stir-fry the chili ...

Embodiment 2

[0027] A hot and sour fresh chili sauce, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1;

[0028] The main ingredient is made up of the following raw materials in weight percentage:

[0029] Fresh red pepper 41%, dried yellow sauce 12%, peanut 22%, white beans 13%, balsamic vinegar 9%,

[0030] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:2.5:0.5.

[0031] Prepare as follows:

[0032] Beat the bright red chili and set aside; break the peanuts and white beans into small pieces, add balsamic vinegar and stir well, then let stand for 1-1.5 hours, set aside;

[0033] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add the dried yellow sauce to the pot and fry until fragrant, then add peanuts and white beans prepared with balsamic vinegar, continue to fry until the aroma of vinegar comes out, then add bright red Stir-fry the chili pul...

Embodiment 3

[0035] A hot and sour fresh chili sauce, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1.05;

[0036] The main ingredient is made up of the following raw materials in weight percentage:

[0037] Fresh red pepper 42%, dried yellow sauce 9%, peanut 27%, white beans 14%, balsamic vinegar 10%,

[0038] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:2.5:0.5.

[0039] Prepare as follows:

[0040] Beat the bright red chili and set aside; break the peanuts and white beans into small pieces, add balsamic vinegar and stir well, then let stand for 1-1.5 hours, set aside;

[0041] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add the dried yellow sauce to the pot and fry until fragrant, then add peanuts and white beans prepared with balsamic vinegar, continue to fry until the aroma of vinegar comes out, then add bright red Stir-fry the chili ...

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PUM

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Abstract

The invention provides a hot and sour fresh chili sauce, which belongs to the technical field of fresh chili sauce; the technical problem to be solved is to provide a chili sauce prepared with fresh chili as the main ingredient; the technical solution adopted is: a hot and sour taste The fresh chili sauce is composed of main ingredients and auxiliary materials in a mass ratio of 100:1-1.1; the main ingredients are composed of the following raw materials in weight percentages: fresh red pepper 38-42%, dried yellow sauce 9-12%, peanuts 22-27%, White beans 13‑16%, balsamic vinegar 9‑13%, auxiliary materials are composed of edible oil, edible salt, white sugar, and monosodium glutamate in a mass ratio of 10:3:2.5:0.5; in the fresh chili sauce of the present invention, the materials of fresh chili It only accounts for about 40% of the total main ingredients. After a short frying in hot oil, the spicy taste of the pepper can be well stimulated without affecting the fresh taste. The umami and spicy taste are excellent.

Description

technical field [0001] The invention relates to fresh chili sauce with hot and sour taste, belonging to the technical field of fresh chili sauce. Background technique [0002] Chili sauce is one of the most beloved condiments and accompaniments. Most chili sauces on the market are made from dried chili powder mixed with different ingredients. Yellow sauce, bean paste, and sweet noodle sauce contain a lot, and the amount of chili can account for more than 60%. Moreover, after being boiled in hot oil at high temperature, vitamins and other nutrients that are not resistant to high temperatures are seriously lost, and the taste is mostly spicy, lacking freshness. Paprika taste. Fresh chili sauce is a favorite condiment for people in Sichuan, Chongqing, Guizhou and other spicy areas, and it 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 is usually through the process o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
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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