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Mashed garlic-flavored fresh chilli sauce

A technology of fresh chili sauce and fresh red chili, which is applied in application, food preparation, food science, etc., can solve the problem of loss of umami flavor of chili pepper, and achieve the effect of intact taste, good umami taste and spicy taste, and strong garlic flavor

Inactive Publication Date: 2015-12-02
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

[0021] A garlic-flavored fresh chili sauce is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;

[0022] The main ingredient is made up of the following raw materials in weight percentage:

[0023] 40% fresh red pepper, 10% tomato, 5% dried yellow sauce, 15% garlic, 10% ginger, 18% peanut;

[0024] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:2:2.5:0.5.

[0025] The preparation method is:

[0026] Beat the fresh red pepper and tomato separately and set aside; mince the garlic and ginger separately and set aside; stir-fry the dried peanuts until fragrant and break into small pieces for later use;

[0027] Add cooking oil to the pot and evenly cover the pot wall, heat until 7 mature, add garlic and ginger and sauté until fragrant, then add dried yellow sauce and peanuts, stir-fry until the sauce is fragrant, then add fresh red chili paste and stir-fry for 3 minutes, then...

Embodiment 2

[0029] A garlic-flavored fresh chili sauce is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;

[0030] The main ingredient is made up of the following raw materials in weight percentage:

[0031] 44% fresh red pepper, 10% tomato, 4% dried yellow sauce, 13% garlic, 11% ginger, 20% peanut;

[0032] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:2:2.5:0.5.

[0033] The preparation method is:

[0034] Beat the fresh red pepper and tomato separately and set aside; mince the garlic and ginger separately and set aside; stir-fry the dried peanuts until fragrant and break into small pieces for later use;

[0035] Add cooking oil to the pot and evenly cover the pot wall, heat until 7 mature, add garlic and ginger and sauté until fragrant, then add dried yellow sauce and peanuts, stir-fry until the sauce is fragrant, then add fresh red chili paste and stir-fry for 2 minutes, then...

Embodiment 3

[0037] A garlic-flavored fresh chili sauce is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1-1.1;

[0038] The main ingredient is made up of the following raw materials in weight percentage:

[0039] 38% fresh red pepper, 12% tomato, 4% dried yellow sauce, 13% garlic, 8% ginger, 22% peanut;

[0040] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:2:2.5:0.5.

[0041] The preparation method is:

[0042] Beat the fresh red pepper and mix it with the minced garlic and ginger evenly, let it stand for 20 minutes to taste; stir-fry the dried peanuts and break them into small pieces for later use; beat the tomatoes for later use;

[0043] Add cooking oil to the pot to evenly cover the pot wall, heat until 7 mature, put part of the fresh red chili paste mixed with garlic and ginger into the pot and fry until fragrant, then add dry yellow sauce and crushed peanuts, fry until the sauc...

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Abstract

The invention discloses mashed garlic-flavored fresh chilli sauce and belongs to the technical field of fresh chilli sauce. The mashed garlic-flavored fresh chilli sauce is prepared from fresh chilli as a main raw material. The mashed garlic-flavored fresh chilli sauce comprises a main material and an auxiliary material according to a mass ratio of 100: 1-1.1. The main material comprises, by weight, 38-44% of fresh chilli, 8-12% of tomato, 4-7% of dry yellow soybean sauce, 13-16% of garlic, 8-12% of ginger and 16-22% of peanut. The auxiliary material comprises edible oil, table salt, white sugar and monosodium glutamate according to a mass ratio of 10: 2: 2.5: 0.5. The mashed garlic-flavored fresh chilli sauce comprises about 40% of fresh chilli. Through stir-frying in hot oil in short time, the mashed garlic-flavored fresh chilli sauce has a good chilli taste, does not influence a fresh taste and has a good delicate flavor and a pungent taste.

Description

technical field [0001] The invention relates to fresh chili sauce with minced garlic taste, which belongs 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 materials. 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 proces...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L1/221A23L27/60A23L19/00A23L27/10
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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