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Preparation method of chilli sauce

A technology for chili sauce and red pepper, applied in the field of seasonings, can solve the problems of difficult to completely unify the taste, waste time, increase work intensity, etc., and achieve the effects of unique taste, convenient use and improved accuracy

Inactive Publication Date: 2016-05-18
QINGDAO XINYIFA IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the existing food processing methods, the chef needs to cook a river fresh dish and often needs to add a lot of soaked delicacies and a lot of complicated seasonings. These food preparation methods are a waste of time and increase the work intensity. At the same time, the taste Difficult to fully unify

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing chili sauce, which consists of the following components in parts by mass: 20 parts of red pepper; 10 parts of ginger; 5 parts of soaked cowpea; 10 parts of radish; 1 part of monosodium glutamate; 3 parts of fresh soy sauce; 2 parts of garlic; 3 parts of white wine.

[0015] Above-mentioned capsicum sauce preparation method making process is as follows:

[0016] (1) Remove the red peppers, wash and dry them, and cut them into 1cm-long segments with a pepper cutter;

[0017] (2) Mince the processed cowpea with a cutting machine for later use, and cut the radish and ginger into 0.5cm powder for later use;

[0018] (3) Add garlic to the red pepper, cut the garlic into the size of soybean grains and mix well with the ingredients in step (2), add the rest of the ingredients, put them in the underground kiln, and ferment naturally for 30 days, during the fermentation process Seal it with a non-toxic film, and then seal it with a salt bag; ferment natur...

Embodiment 2

[0021] A method for preparing chili sauce, which consists of the following components in parts by mass: 30 parts of red pepper; 15 parts of ginger; 25 parts of soaked cowpea; 20 parts of radish; 2 parts of monosodium glutamate; 8 parts of fresh soy sauce; 7 parts of garlic; 8 parts of white wine.

[0022] Above-mentioned capsicum sauce preparation method making process is as follows:

[0023] (1) Remove the red peppers, wash and dry them, and cut them into 1cm-long segments with a pepper cutter;

[0024] (2) Mince the processed cowpea with a cutting machine for later use, and cut the radish and ginger into 0.5cm powder for later use;

[0025] (3) Add garlic to the red pepper, cut the garlic into the size of soybean grains and mix well with the ingredients in step (2), add the rest of the ingredients, put them in the underground kiln, and ferment naturally for 50 days, during the fermentation process Seal it with a non-toxic film, and then seal it with a salt bag; ferment nat...

Embodiment 3

[0028] A method for preparing chili sauce, which consists of the following components in parts by mass: 25 parts of red pepper; 13 parts of ginger; 15 parts of soaked cowpea; 15 parts of radish; 1.5 parts of monosodium glutamate; 5 parts of fresh soy sauce; 4.5 parts of garlic; 6 parts of white wine.

[0029] Above-mentioned capsicum sauce preparation method making process is as follows:

[0030] (1) Remove the red peppers, wash and dry them, and cut them into 1cm-long segments with a pepper cutter;

[0031] (2) Mince the processed cowpea with a cutting machine for later use, and cut the radish and ginger into 0.5cm powder for later use;

[0032] (3) Add garlic to the red pepper, cut the garlic into the size of soybean grains and mix well with the ingredients in step (2), add the rest of the ingredients, put them in the underground kiln, and ferment naturally for 40 days, during the fermentation process Seal it with a non-toxic film, and then seal it with a salt bag; ferment...

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Abstract

The invention relates to a preparation method of chilli sauce. The chilli sauce prepared by the method is composed of the following ingredients (by weight): 20-30 parts of chilli, 10-15 parts of ginger, 5-25 parts of pickled-cowpea, 10-20 parts of radish, 1-2 parts of monosodium glutamate, 3-8 parts of fresh soybean sauce, 1-4 parts of Chinese prickly ash, 3-9 parts of white sugar, 2-7 parts of garlic and 3-8 parts of liquor. The purpose of the invention is achieved as follows: if the product is used in cooking freshwater food, the seasoning ingredients are slightly fried with oil until fragrance comes out, and a certain amount of freshwater food is added and cooked; and if the product is used in cooking meals, cooking materials are stir-fried with oil and slightly fried after the seasoning is added, and a certain amount of water is added and cooking is carried out. The preparation method of the chilli sauce has a wide application range and is convenient and fast. The product has unique taste, and fragrance by natural fermentation is excellent. Complicated processes are greatly reduced for professional chefs and non-professionals. Precision and consistency of taste are raised. The product is convenient to use.

Description

technical field [0001] The invention relates to a method for preparing chili sauce, which belongs to the technical field of seasonings. Background technique [0002] At present, in the existing food processing methods, the chef needs to cook a river fresh dish and often needs to add a lot of soaked delicacies and a lot of complicated seasonings. These food preparation methods are a waste of time and increase the work intensity. At the same time, the taste It is difficult to fully unify. Therefore, it is necessary to improve the condiments so as to improve the feeding process of food, improve the simplicity of food processing and improve the uniformity of food taste. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the above-mentioned technologies, and provide a preparation method of chili sauce, which can improve the accuracy and stability of the taste of dishes, reduce the complicated procedures of cooking, reduce the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24
Inventor 不公告发明人
Owner QINGDAO XINYIFA IND & TRADE
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