Mashed garlic flavored burnt chili dipping liquid

A technology for simmering chili peppers and simmering chili noodles, which is applied in the field of food processing, can solve the problems of unsatisfactory needs, complicated preparation methods, and single taste, and achieves the effects of fewer steps, moderate spiciness, and strong but not greasy taste.

Inactive Publication Date: 2016-02-24
ZUNYI LIUHUZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of making chili dipped in water is complicated, and its taste is single. When it needs to be used, it has to be made temporarily, which cannot meet the needs, and the storage time is long and the efficiency is low.

Method used

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Embodiment Construction

[0015] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments;

[0016] A kind of aioli paste chili dipped in water, the weight percentage of its formula is:

[0017] Burnt chili noodles 45-60%, small garlic cloves 10-30%, salt sauce 10-15%, distilled water 5-8%, soy sauce 5-8%, monosodium glutamate 5-8%; the sum of each formula is 100%.

[0018] The preparation method of using the above-mentioned formula to prepare garlic-flavored chili dipped in water is as follows:

[0019] (1) According to the above formula, select an appropriate amount of local small garlic cloves, salt sauce, soy sauce, and monosodium glutamate to make garlic paste for later use;

[0020] (2) Choose high-quality dried chili, fry it in a high-temperature drum pot at 70-80 degrees until it is 80% burnt, and use modern technology to grind it into granules with a diameter of less than 2 mm.

[0021] (3) Add appropriate amount ...

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PUM

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Abstract

The present invention relates to a mashed garlic flavored burnt chili dipping liquid which consists of the following raw materials in weight percentage: 45-60% of burnt chili powder, 10-30% of small garlic cloves, 10-15% of salt sauce, 5-8% of distilled water, 5-8% of soy sauce and 5-8% of monosodium glutamate. The preparation method of the above formula prepared mashed garlic flavored burnt chili dipping liquid is as follows: (1) an appropriate amount of the local small garlic cloves, salt sauce, soy sauce and monosodium glutamate are selected and smashed into a mashed garlic sauce for standby application; (2) high-quality dried chilies are selected and stir-fried into almost burnt in a high-temperature roller pot at 70-80 DEG C, and the burnt chilies are ground into granules with a diameter of less than 2 mm; (3) an appropriate amount of distilled water and the burnt chili powder is added into the prepared mashed garlic sauce in the step (1), the mixture is boiled in a stir-fry pot at 90-95 DEG C, and the boiled mixture is cooled to a temperature of 30 DEG C without being moving out from the pot; (4) the prepared mashed garlic sauce in the step (1) is added into the cooled mixture prepared in the step (3) in a proportion, and the mixture is stirred evenly to obtain the mashed garlic flavored burnt chili dipping liquid; and (5) the prepared mashed garlic flavored burnt chili dipping liquid is taken out from the pot and subjected to sterilizing and bottling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dipped garlic-flavored chili dipped in water. Background technique [0002] Chili dipped in water is people's favorite seasoning, which increases the color, aroma and taste of dishes, and is an auxiliary food that is beneficial to human health. Traditional chili dipped in water is complicated to make, and its taste is single. When it needs to be used, it has to be made temporarily, which cannot meet the needs, and the storage time is long and the efficiency is low. Contents of the invention [0003] The present invention provides a dipped garlic-flavored hot pepper dipped in water by adding small garlic cloves, salt sauce and other condiments on the original basis to increase the taste and storage time, and to change the single taste of dipped in water in the past. [0004] A kind of aioli paste chili dipped in water, the weight percentage of its formula is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 刘剑秋
Owner ZUNYI LIUHUZI FOOD
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