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Chili sauce and preparation method of same

A production method and technology of chili sauce, applied in condiments and food fields, can solve problems such as lack of umami taste and masking, and achieve the effect of improving umami taste, improving taste and enriching taste

Inactive Publication Date: 2015-12-09
JIANGSU EFFORT TECH & DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chili sauce made by these methods is characterized by sufficient sauce and strong fragrance, but this method covers up the fragrance of chili itself, and the umami taste is insufficient, so it is not suitable for people with light taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The chili paste comprises the following components: 10 parts of fresh pepper, 1-2 parts of ginger, 1-2 parts of garlic, and 2-3 parts of pear. The general ratio is: 10 parts of pepper, 1 part of ginger, 1 part of garlic, and 2 parts of pear are the best.

[0013] Its preparation method comprises the following steps:

[0014] (1) Take 10 parts of fresh pepper, 1-2 parts of ginger, 1-2 parts of garlic, and 2-3 parts of pear, wash and dry;

[0015] (2) Remove seeds of fresh pepper, cut ginger and pear into pieces;

[0016] (3) Grind the fresh pepper, and add ginger, garlic and pear during the mashing process;

[0017] (4) Add salt to the mixture of crushed fresh pepper, ginger, garlic and pear, mix well, seal and ferment for 1 to 2 days before eating.

[0018] The sealing method is that 0.5 parts of hot oil can be used for sealing, which not only has a good sealing effect, but also enhances the fragrance of the chili sauce.

[0019] Generally, the fermentation time in ...

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PUM

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Abstract

The invention discloses a chili sauce and a preparation method of same. The chili sauce includes: 10 parts of fresh chili, 1-2 parts of ginger, 1-2 parts of garlic and 2-3 parts of pears. The preparation method includes following steps: 1) washing 10 parts of the fresh chili, 1-2 parts of the ginger, 1-2 parts of the garlic and 2-3 parts of the pears, and air-drying the materials; 2) removing seeds from the fresh chili, and cutting the ginger and pears into dices; 3) mincing the fresh chili in a meat mincer with addition of the ginger, garlic and pears; 4) adding salt to the mixture of the minced fresh chili, ginger, garlic and pears, mixing the mixture uniformly and performing sealed fermentation for 1-2 days to obtain the chili sauce. The chili sauce is prepared with fresh chili as a main raw material without a stir-frying process, so that the chili sauce has a strong umami taste. The chili sauce is prepared with the ginger and the garlic so that the chili sauce is rich in taste and further improved in the umami taste. In addition, by means of the pears, the chili sauce not only has the umami and spicy taste but also has some sweet taste. The minced pear pulp improves the taste of the chili sauce, so that the chili sauce is especially suitable for people, who like light taste, from Jiangsu and Zhejiang provinces.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to chili sauce and a preparation method thereof, belonging to the fields of food and seasoning. Background technique [0002] Peppers are rich in vitamin C, vitamin β-carotene, folic acid, magnesium and potassium; capsaicin in peppers also has anti-inflammatory and antioxidant effects, and the content of vitamin C ranks first among vegetables. People's favorite food and beverage condiment. There are many ways to eat chili, and chili sauce is the most common one, and there are different local flavor chili sauces in different regions. [0003] Chili sauce is represented by Sichuan chili sauce. The chili is sautéed in a pan, ground into powder, and mixed with peppercorns, garlic, oil, etc. The chili sauce made by these methods is characterized by sufficient sauce and strong fragrance, but this method covers the fragrance of chili itself and lacks umami, so it is not sui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 邹颖
Owner JIANGSU EFFORT TECH & DEV
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